JPH06303933A - Preparation of non-fried dry instant noodle - Google Patents
Preparation of non-fried dry instant noodleInfo
- Publication number
- JPH06303933A JPH06303933A JP5116428A JP11642893A JPH06303933A JP H06303933 A JPH06303933 A JP H06303933A JP 5116428 A JP5116428 A JP 5116428A JP 11642893 A JP11642893 A JP 11642893A JP H06303933 A JPH06303933 A JP H06303933A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- water
- strings
- noodles
- noodle strings
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、喫食に際し、熱湯を注
ぐだけでごく短時間に復元し、良好な食感と風味を呈す
るノンフライ乾燥即席麺の製法に係り、更に詳しくは、
油脂や水中油型乳化液等の麺線結着防止剤を用いていな
いにも拘わらず、復元時の麺のほぐれが良好なノンフラ
イ乾燥即席麺の製法に関する。FIELD OF THE INVENTION The present invention relates to a method for producing non-fried dry instant noodles which has a good texture and flavor and is restored in a very short time by pouring hot water upon eating, and more specifically,
The present invention relates to a method for producing non-fried dry instant noodles in which noodles are unraveled easily at the time of reconstitution even though a noodle-string binding inhibitor such as fats and oils or oil-in-water emulsions is not used.
【0002】[0002]
【従来の技術】一般に、熱湯を注いで、短時間で喫食可
能な状態に復元させることができる乾燥即席麺は、大別
するとフライ麺とノンフライ麺とに分類される。このう
ち、フライ麺は、麺線を油揚げ処理することによって水
分を除去すると共に、麺線組織を多孔質化し、喫食時、
この多孔質組織内に熱湯を速やかに浸透させて復元させ
るものである。しかしながら、フライ麺は、麺線中に油
脂を多量に含むため、喫食したときにボリューム感は得
られるものの、特有のフライ臭があること、比較的短期
間で油脂が酸化してしまうこと、カロリーが高いこと等
の欠点がある。これに対し、ノンフライ麺は、蒸煮処理
によって麺線内の澱粉粒を膨潤させると共に、麺組織の
水分を除去する方法として、油揚げ処理ではなく、熱風
乾燥を行っているため、上記フライ麺の欠点は改善され
ている。2. Description of the Related Art Generally, dried instant noodles that can be poured into boiling water and restored to an edible state in a short time are roughly classified into fried noodles and non-fried noodles. Of these, the fried noodles remove water by frying the noodle strings and make the noodle strings porous, and at the time of eating,
Hot water is quickly permeated into this porous structure to restore it. However, since fried noodles contain a large amount of fats and oils in the noodle strings, a voluminous feel can be obtained when they are eaten, but they have a peculiar fried smell, that the fats and oils oxidize in a relatively short period of time, and calories. There are drawbacks such as high cost. On the other hand, non-fried noodles, as well as swelling the starch grains in the noodle strings by steaming treatment, as a method of removing moisture of the noodle structure, hot-air drying, not frying treatment, the disadvantage of the fried noodles Has been improved.
【0003】上記ノンフライ乾燥即席麺の代表的な製法
としては、例えば、特公昭56−9098号公報に記載
の製法が挙げられる。この方法は、穀粉と澱粉原料と油
脂とを含有するドウから調製された生麺線を蒸熱処理
し、一旦麺線を30〜60℃に冷却した後、乾燥する方
法である。この方法では、麺線中に澱粉を添加すること
により復元性を高めると共に、油脂を添加することによ
り、澱粉含有量が多くても麺帯圧延時の製麺性を良好と
するものである。しかしながら、麺線中に油脂が存在す
ると、蒸熱時もしくは復元時の澱粉の膨潤が阻害され、
歯への付着感といった好ましくない食感になったり、復
元ムラが起こったり、長期保存中の油脂の酸化の原因に
なったりする。また、油脂を使用すると、近年の消費者
の低カロリー志向に対して逆行するという欠点がある。
また、この方法では、蒸煮コンベア上の蒸煮麺線を、蒸
煮コンベアスピードとは異なるスピードの搬送コンベア
に移送して、麺線をほぐすと共に、冷風で30〜60℃
に冷却することにより、麺線相互の結着を防止してい
る。しかしながら、この方法では、麺線相互の結着防止
効果は不十分である。特に、喫食用カップに収容されて
販売されるカップ麺の場合、麺線は上記冷却工程の後、
型に入れて乾燥するが、その際、麺線が自重によって強
固に結着し、復元時の復元ムラ、食感不良の原因とな
る。この傾向は、油脂の含有量が少なく澱粉の含有量が
多い麺ほど顕著である。また、冷却される麺線の温度が
30℃に近づくにつれ、α化澱粉が固化し、却って麺線
結着が強固になるため、30℃以下にならないような温
度管理システムが必要である。A typical method for producing the non-fried dry instant noodles is, for example, the method described in Japanese Patent Publication No. 56-9098. This method is a method in which raw noodle strings prepared from dough containing cereal flour, starch raw material and fats and oils are subjected to steam heat treatment, the noodle strings are once cooled to 30 to 60 ° C., and then dried. In this method, starch is added to the noodle strings to enhance the recoverability, and addition of fats and oils improves the noodle-making properties when rolling the noodle strips even if the starch content is high. However, the presence of oils and fats in the noodle strings hinders the swelling of starch during steaming or restoration,
It may cause an unpleasant texture such as a feeling of sticking to teeth, uneven restoration, or cause oxidation of fats and oils during long-term storage. Further, the use of oils and fats has a drawback that it goes against the recent trend toward low-calorie consumers.
Further, in this method, the steamed noodle strings on the steaming conveyor are transferred to a conveyer conveyor at a speed different from the steaming conveyor speed to loosen the noodle strings and cool the air at 30 to 60 ° C.
By cooling the noodles to each other, the noodle strings are prevented from binding to each other. However, with this method, the effect of preventing binding between the noodle strings is insufficient. Particularly, in the case of cup noodles that are sold in a cup for eating, the noodle strings are
The noodles are put into a mold and dried, but at that time, the noodle strings are firmly bound by their own weight, which causes uneven restoration at the time of restoration and poor texture. This tendency is more remarkable in noodles having a low fat content and a high starch content. Further, as the temperature of the noodle strings to be cooled approaches 30 ° C., the pregelatinized starch solidifies, and the noodle string binding becomes stronger, so a temperature management system that does not fall below 30 ° C. is required.
【0004】また、他の製法として、特公昭56−42
257号公報に記載の製法が挙げられる。この方法は、
小麦粉、澱粉原料等から調製された生麺線表面に、食用
油脂の水中油滴型乳化液を付着させた後、蒸熱し、乾燥
する方法である。しかしながら、この方法によれば、麺
線相互の結着は防止されるものの、乳化液の付着量によ
っては、乳化液独特の風味や、長期保存中、乳化液中の
油脂の酸化によって麺やスープの風味を損なってしま
う。また、乳化液を多量に付与すると、乳化液中の油脂
の存在によって水分の蒸発が阻害され、乾燥工程での乾
燥効率が悪く、乾燥に時間がかかるという問題がある。Further, as another manufacturing method, Japanese Patent Publication No. 56-42
The manufacturing method described in Japanese Patent No. 257 is mentioned. This method
This is a method in which an oil-in-water emulsion of edible oil is adhered to the surface of raw noodle strings prepared from wheat flour, starch raw material, etc., followed by steaming and drying. However, according to this method, although the noodle strings are prevented from binding to each other, depending on the amount of the emulsion adhered, the unique flavor of the emulsion or long-term storage, the oxidation of oils and fats in the emulsion causes noodles or soups. The flavor of the meat is spoiled. Further, when a large amount of emulsion is applied, the evaporation of water is hindered by the presence of fats and oils in the emulsion, so that the drying efficiency in the drying step is poor and it takes a long time to dry.
【0005】また、その他の製法としては、特開昭58
−190362号公報記載の製法が挙げられる。この方
法は、水分約31〜38重量%(以下%と記す)となる
よう加水したドウを、真空度600mmHg以下の減圧
条件下で混練した後麺線化し、蒸煮後直ちに冷蔵もしく
は水洗することにより急冷し、包装して10℃以下に保
存する、所謂包装麺の製法である。この方法で得られる
麺は、乾燥せずに、蒸煮した状態のまま流通されるもの
である。この方法では、減圧条件下で混練しているの
で、水分が澱粉粒中に浸透し易くなり、澱粉粒が十分に
膨潤して食感が改善される。しかしながら、この方法に
おいては、麺線蒸煮後の急冷を、麺の保存中の「茹で伸
び」防止のために行っているので、麺線を単に10℃以
下に冷蔵するか、水洗するだけであり、この方法を乾燥
即席麺に応用すると、乾燥工程での麺線の強固な結着が
起こってしまう。すなわち、麺線を10℃以下に冷蔵す
るだけでは、麺線を充分にほぐすことは出来ず、復元時
の復元ムラの原因となる。また、水洗のみでは麺線中に
過剰に水分が吸収され、麺線表面から澱粉が溶出して却
って乾燥時に麺線同士が強固に結着してしまうと共に、
麺の食感を悪くする。また、乾燥に時間が掛かり、乾燥
ムラを生じ易い。Further, as another manufacturing method, Japanese Patent Application Laid-Open No. 58-58
The production method described in JP-A-190362 may be mentioned. This method is performed by kneading dough that has been hydrolyzed to a water content of about 31 to 38% by weight (hereinafter referred to as%) under reduced pressure conditions of a vacuum degree of 600 mmHg or less, forming noodle strings, and immediately refrigerating or washing with water after cooking This is a so-called packaged noodle manufacturing method in which it is rapidly cooled, packaged, and stored at 10 ° C. or lower. The noodles obtained by this method are not dried and are distributed in a steamed state. In this method, since the kneading is carried out under reduced pressure, water easily penetrates into the starch granules, and the starch granules swell sufficiently to improve the texture. However, in this method, the noodle strings are rapidly cooled after steaming in order to prevent “boiled growth” during storage of the noodles, so the noodle strings are simply refrigerated at 10 ° C. or lower or washed with water. When this method is applied to dry instant noodles, the noodle strings are firmly bound in the drying process. That is, only by refrigerating the noodle strings at 10 ° C. or lower, the noodle strings cannot be sufficiently loosened, which causes uneven restoration at the time of restoration. Further, by only washing with water, excessive moisture is absorbed into the noodle strings, and starch is eluted from the noodle string surface and rather noodle strings are firmly bound to each other during drying,
It makes the texture of noodles bad. In addition, it takes a long time to dry, and uneven drying is likely to occur.
【0006】[0006]
【発明が解決しようとする課題】本発明は、このような
事情に鑑みなされたものであって、その目的とするとこ
ろは、麺線中もしくは麺線表面に油脂や結着防止剤が用
いられていないにも拘わらず、復元時の麺のほぐれが良
好で、また、風味、食感、復元性の良好なノンフライ乾
燥即席麺の製法を提供するにある。SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and an object thereof is to use an oil and fat or an anti-binding agent in or on the surface of noodle strings. The purpose of the present invention is to provide a process for producing non-fried dry instant noodles, which has good raveling of noodles upon reconstitution and good flavor, texture, and reconstitution despite the fact that they do not exist.
【0007】[0007]
【課題を解決するための手段】上記の目的は、穀粉を主
体とする麺原料と水とを混合し、減圧環境下で混練した
後、該混合物を麺線化し、ノンフライ乾燥即席麺を製造
する方法において、蒸煮上がりの麺線を、冷却した後、
水の存在下でほぐし、引き続き乾燥することを特徴とす
るノンフライ乾燥即席麺の製法によって達成される。[Means for Solving the Problems] The above object is to prepare a non-fried dry instant noodle by mixing a noodle raw material mainly composed of flour and water and kneading the mixture under a reduced pressure environment, and then forming the noodle string into the noodle string. In the method, after cooling the steamed noodle strips,
This is achieved by a method for producing non-fried dry instant noodles, characterized by loosening in the presence of water and subsequent drying.
【0008】すなわち、本発明者らは、油脂や結着防止
剤を用いずに麺線の結着を抑制する方法として、蒸煮後
の冷却方法を工夫することにより、解決できないかと考
え検討を行った。その結果、蒸煮後の麺線を、まず、水
を用いずに冷却して麺線表面の澱粉を硬化させ、次い
で、麺線表面に水を付与した状態で麺線をほぐすように
すると、麺線中に過剰に水分が吸着されることなく、麺
線を充分にほぐすことができることを見いだした。更
に、このほぐされた麺線を、水切りした後乾燥すること
により、澱粉の溶出を防止しつつ乾燥することができ、
麺線同士の結着が少なく、復元時、麺のほぐれが良好な
ノンフライ乾燥即席麺とすることが出来ることを見いだ
し本発明に到達した。[0008] That is, the inventors of the present invention have conducted a study to devise a cooling method after steaming as a method for suppressing the binding of noodle strings without using fats and oils or an anti-binding agent, and conducted a study. It was As a result, the noodle strips after steaming were first cooled without using water to harden the starch on the surface of the noodle strips, and then the noodle strips were loosened in a state where water was added to the surface of the noodle strips. It has been found that the noodle strings can be sufficiently loosened without excessive moisture being absorbed in the strings. Furthermore, the loosened noodle strings can be dried while being drained and then dried while preventing elution of starch,
The inventors have found that non-fried dry instant noodles in which the noodle strings are less bound to each other and have good raveling of the noodles upon restoration can reach the present invention.
【0009】次に、本発明を詳しく説明する。本発明の
対象となるノンフライ乾燥即席麺は、ラーメン等の中華
麺や、うどん、蕎麦等の和風麺、ヌードル等の洋風麺等
各種麺類である。Next, the present invention will be described in detail. The non-fried dry instant noodles that are the subject of the present invention are various noodles such as Chinese noodles such as ramen, Japanese noodles such as udon and buckwheat, and Western noodles such as noodles.
【0010】また、本発明で用いる麺原料は、穀粉を主
体とする。穀粉としては、米、麦、蕎麦、粟、稗、豆等
の穀類の粉体が挙げられ、中でも、小麦粉、蕎麦粉等が
好適に用いられる。これらは、麺の種類に応じて、適宜
選択して単独若しくは数種組み合わせて用いればよい。The noodle raw material used in the present invention is mainly composed of flour. Examples of the flour include powders of grains such as rice, wheat, buckwheat, millet, bran, beans and the like, and among them, flour, buckwheat flour and the like are preferably used. These may be appropriately selected and used alone or in combination according to the type of noodles.
【0011】また、麺原料には、上記穀粉の他に、澱粉
類を合わせて用いても良い。澱粉を併用すると、麺に特
有の滑らかな舌触り(ツルミ)や、弾力、透明感等を付
与することができ、好適である。澱粉としては、一般に
食品の製造に用いられる澱粉を用いれば良く、穀類、雑
穀類から分離した澱粉、あるいは分離した澱粉にα化、
酸化、エステル化、エーテル化、加水分解等の処理を施
した加工澱粉等が挙げられ、これらは適宜単独もしくは
数種選択して用いればよい。この中でも、糊化温度が低
く、膨潤し易く、かつ溶解したときに高粘度となる馬鈴
薯澱粉、タピオカ澱粉、ワキシーコーンスターチ及びこ
れらの加工澱粉が、復元性、食感の点で特に好適であ
る。上記澱粉類は、ラーメン等の中華麺では麺原料全体
重量中の30%以下に設定することが望ましい。澱粉原
料が30%を超えると、後述する蒸煮工程で膨潤した麺
線中の澱粉が蒸煮後の水処理工程で多量に溶出し、乾燥
時に麺線同士が強固に結着し易くなり、熱湯復元時の麺
のほぐれが悪くなる傾向にある。In addition to the above-mentioned cereal flour, starch may be used in combination as the noodle raw material. The combined use of starch is preferable because it gives a smooth texture (tsurumi) peculiar to noodles, elasticity and transparency. As the starch, starch generally used in the production of food may be used, and starch separated from cereals, minor grains, or gelatinized into separated starch,
Examples thereof include processed starches that have been subjected to treatments such as oxidation, esterification, etherification, and hydrolysis, and these may be used alone or by selecting several types as appropriate. Among these, potato starch, tapioca starch, waxy corn starch and modified starch thereof, which have a low gelatinization temperature, are easily swelled, and have a high viscosity when dissolved, are particularly preferable in terms of restorability and texture. For Chinese noodles such as ramen, the above starch content is preferably set to 30% or less of the total weight of the noodle raw material. If the starch raw material exceeds 30%, a large amount of starch in the noodle strings swollen in the steaming step to be described later is eluted in the water treatment step after steaming, and the noodle strings are likely to be firmly bound to each other during drying, and the hot water is restored. There is a tendency for the noodles to unravel easily at times.
【0012】また、上記麺原料には、必要に応じて、食
塩、かん水、増粘多糖類等の麺質改良剤や着色料、調味
料、着香料や、海苔、海老、胡麻、抹茶、野菜粉末、卵
等の呈味原料を添加するようにしてもよい。In addition, the noodle raw material may include, if necessary, noodle quality improving agents such as salt, brackish water, thickening polysaccharides, etc., coloring agents, seasonings, flavoring agents, seaweed, shrimp, sesame seeds, green tea, vegetables. You may make it add taste materials, such as a powder and an egg.
【0013】次に、上記麺原料を用いて、本発明のノン
フライ乾燥即席麺の製法は、例えば、次のようにして行
う。すなわち、まず、上記麺原料に加水し、これを減圧
環境下で混練し、混合物とする。このとき、加水量は、
混合物全体重量中の水分が35〜45%となるよう加水
することが望ましい。混練物の水分が35%未満だと、
後述する蒸煮工程での麺線中の水分が不足し、澱粉の膨
潤不足が起こり、粉感や歯への付着感の強い麺質となる
傾向にある。逆に、水分が45%を超えると、混練物を
圧延して麺帯化したときに、圧延ロールに麺帯が付着し
たり、麺帯が切れやすくなる傾向にある。また、蒸煮工
程での麺線の水分が過多となり、澱粉が膨潤しすぎて蒸
煮工程後の水処理工程において、麺線から澱粉が溶出
し、乾燥時に麺線が強固に結着して熱湯復元時の麺のほ
ぐれが悪くなる傾向にある。Next, using the above-mentioned noodle raw material, the non-fried dry instant noodles of the present invention are produced, for example, as follows. That is, first, the noodle raw material is watered and kneaded in a reduced pressure environment to obtain a mixture. At this time, the amount of water added is
It is desirable to add water so that the total weight of the mixture is 35 to 45%. If the water content of the kneaded material is less than 35%,
In the steaming step described below, the noodle strings lack water, resulting in insufficient swelling of the starch, and tend to give noodles a strong feeling of powderiness and a strong feeling of sticking to teeth. On the other hand, when the water content exceeds 45%, when the kneaded product is rolled into noodle strips, the noodle strips tend to adhere to the rolling rolls or easily break. In addition, the noodle strips have too much water in the steaming process, and the starch swells too much, and the starch elutes from the noodle strips in the water treatment process after the steaming process, and the noodle strips are firmly bound during drying to restore hot water. There is a tendency for the noodles to unravel easily at times.
【0014】また、減圧混練条件は、真空度600〜7
60mmHg、混練時間5〜20分間とすることが望ま
しい。真空度が600mmHgよりも低い(常圧に近
い)と、混練物に均一に水分が浸透しにくくなり、蒸煮
工程において澱粉粒の膨潤が不十分となり、歯への付着
感の強い食感となる傾向にある。なお、上記減圧混練す
る装置としては、例えば、真空混合ミキサー(1軸、2
軸)等が挙げられる。The vacuum kneading conditions are such that the degree of vacuum is 600 to 7
It is desirable that the kneading time is 60 mmHg and the kneading time is 5 to 20 minutes. If the degree of vacuum is lower than 600 mmHg (close to normal pressure), it will be difficult for water to uniformly penetrate into the kneaded product, and swelling of starch granules will be insufficient during the cooking process, resulting in a texture with strong adhesion to teeth. There is a tendency. The vacuum kneading device may be, for example, a vacuum mixing mixer (uniaxial, 2
Axis) and the like.
【0015】次に、上記のようにして得られた混合物
を、目的とする形状に麺線化し、生麺線とする。次い
で、この生麺線を、水蒸気式蒸煮処理機等の蒸煮処理設
備を用いて蒸煮し、α化する。蒸煮条件としては、生麺
を蒸煮する、通常公知の条件を適用すればよく、特に、
圧力が0.3〜1.5kg/cm2 の95℃以上の飽和
水蒸気もしくはそれに近い水蒸気を3〜10分間生麺線
に接触させることが澱粉粒膨潤化の点で望ましい。この
とき、圧力が0.3kg/cm2 未満だと、蒸煮工程に
おける澱粉粒の膨潤化及び小麦蛋白質の熱変性が不十分
なため、弾力がなく、粉臭のある食感になる傾向にあ
る。逆に圧力が1.5kg/cm2 を超えると、澱粉粒
の膨潤過多となり、蒸煮後の水施与及びほぐし工程で、
麺線中から澱粉が溶出し、乾燥時に麺線が再結着を起こ
し、熱湯復元時に麺のほぐれが悪くなる傾向にある。Next, the mixture obtained as described above is made into noodle strings into a desired shape to obtain raw noodle strings. Next, the raw noodle strings are steamed using a steaming treatment facility such as a steam-type steaming treatment machine to be gelatinized. As the steaming conditions, steaming raw noodles may be carried out by applying generally known conditions, in particular,
From the viewpoint of swelling starch grains, it is desirable to bring saturated steam having a pressure of 0.3 to 1.5 kg / cm 2 at or above 95 ° C. or steam close thereto into contact with the raw noodle strings for 3 to 10 minutes. At this time, if the pressure is less than 0.3 kg / cm 2 , the starch granules will not swell and the wheat protein will not be heat-denatured in the steaming step, so that there is a tendency that there is no elasticity and there is a powdery odor. . On the contrary, if the pressure exceeds 1.5 kg / cm 2 , the starch granules will be excessively swollen, and in the water application and loosening process after steaming,
Starch is eluted from the noodle strips, the noodle strips are re-bonded when dried, and the raveling of the noodles tends to deteriorate when the hot water is restored.
【0016】次に、上記のようにして蒸煮された麺線を
冷却する。このときの冷却は、麺線に水分を付与しない
状態で冷却すればよく、例えば、ファン等により冷風を
送る、窒素ガス、炭酸ガス等を吹きつける、所定温度に
調整された冷却用チャンバー内を通過させる等の方法が
挙げられる。このとき、冷却後の麺線の品温は、麺線表
面の膨潤した澱粉粒を硬化させ、固化膜とするために、
好ましくは30℃以下、より好ましくは5〜25℃にす
る。すなわち、麺線温度が30℃を超えると、麺線表面
の硬化が不十分となり、次の水施与及びほぐし工程で、
過剰に水分を吸水して澱粉の溶出が起こり、乾燥時に麺
線の再結着を起こして熱湯復元時に麺のほぐれが悪くな
ると共に、乾燥工程での乾燥効率が悪くなる傾向にあ
る。また、5℃を下回ると、麺線の結着が強固になり、
麺線が切れたり、剥がれにくくなる傾向にある。Next, the noodle strings steamed as described above are cooled. Cooling at this time may be performed in a state where moisture is not applied to the noodle strings, for example, a cool air is blown by a fan or the like, nitrogen gas, carbon dioxide gas or the like is blown, and a cooling chamber adjusted to a predetermined temperature is used Examples include a method of passing it. At this time, the product temperature of the noodle strings after cooling is set in order to cure the swollen starch particles on the surface of the noodle strings to form a solidified film,
The temperature is preferably 30 ° C or lower, and more preferably 5 to 25 ° C. That is, when the noodle band temperature exceeds 30 ° C., the surface of the noodle band is insufficiently cured, and in the subsequent water application and loosening process,
When water is excessively absorbed, starch elutes, noodles are re-bonded during drying, unraveling of noodles deteriorates when hot water is restored, and drying efficiency in the drying step tends to deteriorate. Further, when the temperature is lower than 5 ° C, the binding of the noodle strings becomes strong,
Noodles tend to break or peel off easily.
【0017】次に、上記のようにして冷却した麺線に対
して水を施与し、麺線をほぐす。水を施与する方法とし
ては、水中に浸漬する、水を噴霧、シャワー等により付
着させる等の方法が挙げられ、適宜選択もしくは組み合
わせて用いればよい。また、麺線をほぐす方法として
は、例えば、コンベアスピードを変えて麺線を引き伸ば
したり、あるいはエアー等の流体を吹きつけたり、搬送
コンベアに振動を与える等の手段を適宜選択して用いれ
ばよい。Next, water is applied to the noodle strings cooled as described above to loosen the noodle strings. Examples of the method of applying water include a method of immersing in water, spraying with water, adhering with water by a shower, etc., and may be appropriately selected or used in combination. Further, as a method for loosening the noodle strings, for example, a means for stretching the noodle strings by changing the conveyor speed, spraying a fluid such as air, or vibrating the conveyor may be appropriately selected and used.
【0018】また、上記水の施与とほぐしは、別々に行
うようにしても、同時に行うようにしてもよく、例え
ば、搬送コンベアのスピードを変えて麺線を引き伸ばし
ながら、水槽を通過させるようにしたり、エアーと水と
を同時に噴霧するようにしてもよい。なお、上記水は、
単なる水でもよく、あるいは脱気水、オゾン水等の処理
水、調味料、着色料、呈味料、品質改良剤、アルコール
等を溶解した水性媒体を用いてもよい。また、水の温度
は、麺線からの澱粉の再溶出を防止する点で30℃以下
にすることが望ましい。また、麺線への水の付着量は、
麺線をほぐすために必要な最小量でよく、通常麺線重量
の5〜20%程度である。The application of water and the loosening may be carried out separately or simultaneously. For example, the noodle strings may be stretched at different speeds of the conveyer while being passed through the water tank. Alternatively, air and water may be simultaneously sprayed. The above water is
Simple water may be used, or an aqueous medium in which treated water such as deaerated water and ozone water, seasonings, coloring agents, flavoring agents, quality improving agents, alcohols and the like are dissolved may be used. Further, the temperature of water is preferably 30 ° C. or lower in order to prevent re-elution of starch from noodle strings. The amount of water attached to the noodle strings is
The minimum amount required to loosen the noodle strings is sufficient, and is usually about 5 to 20% of the weight of the noodle strings.
【0019】次に、上記のようにしてほぐされた麺線を
する。なお、このとき、乾燥前に麺線を水切りし、麺線
表面及び麺線間に残留する余剰の水分を除去すると、乾
燥の効率化及び澱粉の再溶出を防止できる点でより好適
である。水切りする方法としては、水切り手段として従
来用いられている手段を適宜選択して用いればよく、例
えば、エアーの吹きつけ、遠心分離、バイブレーター等
が挙げられ、この中でもエアーを、麺線の上面、下面の
双方から吹きつける方法が効率的である。また、このと
き、エアーノズルが、複数個回転しながらエアーを噴射
するようにすると更に好適である。なお、水切り後の麺
線の水分は、麺線の食感を保持するために、48%程度
とすることが好適である。そして、水切り後の水分が4
8%前後を逸脱しないように、すなわち、水施与後、麺
線内部にまで水が浸透しないように、水切り後、数分以
内に次の乾燥工程に移行させることが望ましい。Next, the noodle strings loosened as described above are formed. At this time, it is more preferable to drain the noodle strips before drying to remove excess water remaining on the surface of the noodle strips and between the noodle strips in terms of efficiency of drying and prevention of re-elution of starch. As a method of draining water, a means conventionally used as a draining means may be appropriately selected and used, and examples thereof include spraying air, centrifugation, and a vibrator. Among these, air is the upper surface of the noodle band, The method of spraying from both sides is efficient. Further, at this time, it is more preferable that the air nozzles inject a plurality of air while rotating. The water content of the noodle strings after draining is preferably about 48% in order to maintain the texture of the noodle strings. And the water content after draining is 4
It is desirable to shift to the next drying step within a few minutes after draining so as not to deviate from about 8%, that is, so that water does not penetrate into the noodle strings after water application.
【0020】また、乾燥方法は、上記麺線を所定分量と
なるよう切断し、適宜成形した後、例えば、熱風乾燥、
マイクロ波乾燥、赤外線加熱乾燥、真空凍結乾燥等の方
法を適宜選択もしくは組み合わせて行えばよいい。乾燥
条件は、麺線の水分が5〜15%となるようにすればよ
く、例えば、熱風乾燥の場合、60〜100℃、20〜
60分間程度である。このようにして得られたノンフラ
イ乾燥即席麺は、熱水復元時、麺のほぐれが良好であ
り、また、短時間で復元し、食感、風味も良好である。The drying method is as follows: the noodle strings are cut into a predetermined amount, appropriately shaped, and then dried with hot air, for example.
Methods such as microwave drying, infrared heat drying, and vacuum freeze drying may be appropriately selected or combined. The drying conditions may be such that the noodle band has a water content of 5 to 15%. For example, in the case of hot air drying, 60 to 100 ° C. and 20 to 20 ° C.
It is about 60 minutes. The non-fried dry instant noodles thus obtained have good raveling of the noodles when restored with hot water, and also have a good texture and flavor after being restored in a short time.
【0021】また、上記ノンフライ乾燥即席麺を商品化
するに際しては、このままもしくは必要に応じ、調味
料、具材等と共に袋やカップ等の包装材で適宜一括包装
もしくは別包装し、商品化すればよい。また、上記方法
では、水切り後、麺線を裁断するようにしているが、裁
断後、成形用型枠に所定量ずつ収容してから水切りする
ようにしてもよい。When commercializing the non-fried dry instant noodles, if it is commercialized as it is or if necessary, it is collectively packaged or separately packaged with packaging materials such as bags and cups together with seasonings, ingredients and the like. Good. Further, in the above method, the noodle strings are cut after draining, but after cutting, the noodle strings may be housed in predetermined amounts in a molding frame and then drained.
【0022】[0022]
【発明の効果】以上のように、本発明のノンフライ乾燥
即席麺の製法は、蒸煮した麺線を一旦水が存在しない状
態で冷却し、麺線表面の澱粉粒を硬化させた後、水分を
付与し、ほぐしてから乾燥するようにしているので、油
脂や乳化液等の結着防止剤を用いていないにも拘わら
ず、麺線同士の強固な結着が生じず、復元時の麺のほぐ
れが良好な即席麺が得られる。従って、カロリーが低
く、復元性が良好で、麺やスープの風味に影響すること
がなく、長期保存中に劣化のない、また、食感、風味が
優れたノンフライ乾燥即席麺とすることができる。ま
た、従来の油脂や麺線結着防止剤を添加した麺に比べ、
乾燥し易いので、より低温短時間で乾燥することができ
る。従って、麺線の変色や収縮を生じることなく、外観
の優れた麺とすることができる。また、麺線中に澱粉を
添加しても、澱粉の溶出が防止されるので、澱粉を添加
したツルミと透明感のある、より復元性の早い麺とする
ことができる。As described above, according to the method for producing non-fried dry instant noodles of the present invention, steamed noodle strings are once cooled in the absence of water to harden the starch granules on the surface of the noodle strings, and then water is removed. Since it is applied and unraveled and then dried, despite not using a binding inhibitor such as fats and oils, a strong binding between noodle strings does not occur, and noodles at the time of restoration Instant noodles with good loosening can be obtained. Therefore, the calories are low, the restorability is good, the flavor of noodles or soup is not affected, there is no deterioration during long-term storage, and the texture and flavor are excellent in non-fried dry instant noodles. . Also, compared to conventional noodles with added fats and noodles binding inhibitor,
Since it is easy to dry, it can be dried at a lower temperature in a shorter time. Therefore, noodles having excellent appearance can be obtained without causing discoloration or shrinkage of the noodle strings. Further, even if starch is added to the noodle strings, the elution of the starch is prevented, so that the noodles can be made into a smooth and quick-restoring noodle that is transparent to the starch containing the starch.
【0023】また、従来、12〜15%程度の水分に乾
燥していた即席麺を、5%近くまで乾燥させることがで
きるので、麺とスープ、具材とを一括包装することがで
き、包装の簡素化、包装工程の簡略化ができる。また、
乾燥効率がよいことから、従来よりも厚みのある形状に
成形して乾燥することができ、成形即席麺の形状を任意
の形状にすることができる。特に、1食分が大容量の即
席麺には好適である。また、麺原料を混練する際、減圧
下で混練しているので、水分が均一に混合物中の澱粉粒
内部にまで行き渡りやすい。従って、混練物の加水量を
増やしても、製麺時にべたついたり、蒸煮処理後、麺線
が結着することなく、麺線中の澱粉粒を充分に膨潤させ
ることができ、復元性、食感の良好な麺とすることがで
きる。Further, since instant noodles which have been conventionally dried to a water content of about 12 to 15% can be dried up to about 5%, noodles, soup and ingredients can be packaged in a lump. The packaging process can be simplified. Also,
Since the drying efficiency is good, it can be formed into a shape thicker than before and dried, and the formed instant noodles can have any shape. In particular, it is suitable for instant noodles with one serving having a large capacity. Further, when the noodle raw materials are kneaded, the kneading is carried out under reduced pressure, so that the water content is easily evenly distributed inside the starch granules in the mixture. Therefore, even if the amount of water added to the kneaded product is increased, the starch granules in the noodle strings can be sufficiently swelled without sticking or sticking of the noodle strings after the steaming treatment, and the restorability and food The noodles can have a good feeling.
【0024】次に、本発明を実施例を挙げて具体的に説
明する。 〈実施例1〜2〉表1に示す組成で麺原料を用意し、加
水して真空混合機(トーキョーメンキ(株)製)を用い
て混練し、混合物を得た。次いで、ローラーで厚さ0.
9mmに圧延し、丸刃の18番の切刃を用いて生麺線を
得た。次に、この生麺線を水蒸気式蒸煮機のネットコン
ベア上を搬送しながら、蒸煮した。次いで、麺線を送風
しながら冷却した後、搬送コンベアのスピードを早め、
水槽に麺線を1秒間浸漬しながら引き伸ばし、麺線をほ
ぐした。その後、麺線を40cmの長さに切断し、12
0gをメッシュ状の型枠に充填し、エアーを吹きつけて
麺線表面の余剰の水分を除去した後、100℃の熱風で
3分間乾燥し、型枠から取り出して更に90℃の熱風で
15分間乾燥し、冷却して中華麺タイプのノンフライ乾
燥即席麺を得た。Next, the present invention will be specifically described with reference to examples. <Examples 1 and 2> A noodle raw material having the composition shown in Table 1 was prepared, water was added, and the mixture was kneaded using a vacuum mixer (manufactured by Tokyo Menki Co., Ltd.) to obtain a mixture. Then, with a roller, a thickness of 0.
It was rolled to 9 mm, and raw noodle strings were obtained using a No. 18 round blade. Next, the raw noodle strings were steamed while being conveyed on a net conveyor of a steam steamer. Next, after cooling the noodle strings while blowing, speed up the conveyor and
The noodle strings were soaked in a water tank for 1 second while being stretched to loosen the noodle strings. Then, cut the noodle band into 40 cm length, and
0 g was filled in a mesh-shaped mold, air was blown to remove excess water on the surface of the noodle strings, dried with hot air at 100 ° C for 3 minutes, taken out from the mold and further heated with hot air at 90 ° C for 15 minutes. It was dried for a minute and cooled to obtain a non-fried instant noodle of Chinese noodle type.
【0025】得られたノンフライ乾燥即席麺に、95℃
の熱湯を注ぎ、4分後の麺線の結着、復元性、風味(粉
臭の有無)、食感(歯への付着感)をパネラー20名で
評価した。また、温度40℃、湿度RH80%の恒温恒
湿度室に15日間放置し、風味の劣化(油脂の異臭)を
評価した。これらの結果を表2に示す。The obtained non-fried dried instant noodles were heated to 95 ° C.
The boiling water was poured into the noodle strings, and after 4 minutes, 20 panelists evaluated the noodle strings for binding, restorability, flavor (presence or absence of powdery odor), and texture (adhesion to teeth). Further, the sample was left for 15 days in a constant temperature and constant humidity chamber at a temperature of 40 ° C. and a humidity of RH80%, and the deterioration of flavor (unpleasant odor of fats and oils) was evaluated. The results are shown in Table 2.
【0026】〈比較例1〜4〉製造条件を表1のように
代える他は、実施例1と同様にしてノンフライ乾燥即席
麺を得、評価を行った。結果を表2に示す。Comparative Examples 1 to 4 Non-fried dry instant noodles were obtained and evaluated in the same manner as in Example 1 except that the production conditions were changed as shown in Table 1. The results are shown in Table 2.
【0027】〈比較例5〉水の施与及びほぐし工程を、
乳化液(油脂50g、蔗糖脂肪酸エステル(HLB1
4)1g、水1 l)を施与するようにした以外は、実施
例1と同様にしてノンフライ乾燥即席麺を得、評価を行
った。結果を表2に示す。Comparative Example 5 Water application and loosening steps are
Emulsion (50g oil and fat, sucrose fatty acid ester (HLB1
4) Non-fried dry instant noodles were obtained and evaluated in the same manner as in Example 1 except that 1 g and 1 l of water were applied. The results are shown in Table 2.
【0028】〈実施例3〉表1に示す組成、条件で、実
施例1と同様にし、うどんタイプのノンフライ乾燥即席
麺を得た。得られたノンフライ乾燥即席麺について、実
施例1の同様に評価した。結果を表2に示す。Example 3 Udon-type non-fried dry instant noodles were obtained in the same manner as in Example 1 with the composition and conditions shown in Table 1. The obtained non-fried dried instant noodles were evaluated in the same manner as in Example 1. The results are shown in Table 2.
【0029】[0029]
【表1】 [Table 1]
【0030】[0030]
【表2】 [Table 2]
【0031】表2の結果から、実施例のノンフライ乾燥
即席麺は、復元時、麺線同士の結着がなく、復元ムラの
ない滑らかで弾力のある良好な食感の麺が得られた。こ
れに対し、比較例のノンフライ乾燥即席麺は、麺線が結
着したり、保存性が悪かったり、熱湯復元時の復元性、
風味が悪かったりして好ましくなかった。また、比較例
4は、常圧で混練するため、水分が34.8%までしか
添加できず、復元性が悪く、粉臭が残った。From the results shown in Table 2, the non-fried dry instant noodles of the example were such that upon restoration, the noodle strings were not bound to each other, and there was no unevenness in restoration and smooth and elastic texture with good texture was obtained. On the other hand, the non-fried dry instant noodles of the comparative example have binding noodle strings, poor storability, and resilience at the time of hot water restoration,
The taste was bad and it was not preferable. Further, in Comparative Example 4, since the kneading was carried out under normal pressure, the water content could be added up to 34.8%, the restorability was poor, and the powdery odor remained.
Claims (1)
し、減圧環境下で混練した後、該混合物を麺線化し、ノ
ンフライ乾燥即席麺を製造する方法において、蒸煮上が
りの麺線を、冷却した後、水の存在下でほぐし、引き続
き乾燥することを特徴とするノンフライ乾燥即席麺の製
法。1. A method for producing non-fried dry instant noodles by mixing a noodle raw material mainly comprising cereal flour with water and kneading in a reduced pressure environment, and then producing a non-fried dry instant noodle. A method for producing non-fried dry instant noodles, which comprises cooling, then loosening in the presence of water, and subsequently drying.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5116428A JPH06303933A (en) | 1993-04-19 | 1993-04-19 | Preparation of non-fried dry instant noodle |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP5116428A JPH06303933A (en) | 1993-04-19 | 1993-04-19 | Preparation of non-fried dry instant noodle |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH06303933A true JPH06303933A (en) | 1994-11-01 |
Family
ID=14686859
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP5116428A Pending JPH06303933A (en) | 1993-04-19 | 1993-04-19 | Preparation of non-fried dry instant noodle |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH06303933A (en) |
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JP2006288239A (en) * | 2005-04-07 | 2006-10-26 | Nisshin Flour Milling Inc | Instant noodle and method for producing the same |
JP2010207107A (en) * | 2009-03-06 | 2010-09-24 | Sanyo Shokuhin Kk | Instant dried noodle and method for producing the same |
JP2010268742A (en) * | 2009-05-22 | 2010-12-02 | Nisshin Foods Kk | Method for producing instant pasta |
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1993
- 1993-04-19 JP JP5116428A patent/JPH06303933A/en active Pending
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2006288239A (en) * | 2005-04-07 | 2006-10-26 | Nisshin Flour Milling Inc | Instant noodle and method for producing the same |
JP2010207107A (en) * | 2009-03-06 | 2010-09-24 | Sanyo Shokuhin Kk | Instant dried noodle and method for producing the same |
JP4693913B2 (en) * | 2009-03-06 | 2011-06-01 | サンヨー食品株式会社 | Instant dried noodles and method for producing the same |
JP2010268742A (en) * | 2009-05-22 | 2010-12-02 | Nisshin Foods Kk | Method for producing instant pasta |
JP2015171342A (en) * | 2014-03-12 | 2015-10-01 | 日清食品ホールディングス株式会社 | Method for producing noodle |
CN109757655A (en) * | 2019-03-22 | 2019-05-17 | 河南工业大学 | A kind of hot wind microporous instant noodles and its preparation process |
CN110024952A (en) * | 2019-04-29 | 2019-07-19 | 四川白家食品产业有限公司 | A kind of preparation method of non-fried curing noodles |
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