JPH0732683B2 - Manufacturing method of instant noodles - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing instant noodles, and more particularly to a method for producing extruded instant noodles that is extremely easily restored by pouring hot water.

[Prior art and problems] Conventionally, such instant noodles are generally noodles produced by extruding a dough mainly composed of wheat flour into a noodle string, and then steaming this.
Although it is produced by drying, as a continuous method in recent years, after steaming noodles having a role of 25 to 35% moisture content sent out from the extrusion step at a temperature lower than 100 ° C. at atmospheric pressure, Report a method for producing instant noodles, which comprises the steps of moistening the noodles to give a moisture content of about 40-55%, then leaving them to stand and then steam-treating with steam at a temperature lower than 100 ° C at atmospheric pressure. Has been.

However, the instant noodles obtained by such a conventional method has a drawback that noodle strings are easily bound to each other during steam treatment, and as a result, when the restoration is performed with hot water, the restoration of the binding portion is delayed as compared with other portions. There was a problem that uniform restoration could not be obtained, and accordingly, this again had an adverse effect on the texture and flavor.

Moreover, it is difficult to restore, and it is the actual situation that a satisfactory restoration has not yet been obtained for short-time restoration with hot water.

Furthermore, since a standing step is required as a step before the final steam treatment, there is a problem that cannot be overlooked as an industrial manufacturing method that the number of manufacturing steps increases.

Therefore, the present inventor has conducted various studies to solve the problems of the conventional method, and as a result, formed one or more grooves of a specific size in the longitudinal direction of the noodle band, and after the primary steaming heat treatment. ,
The inventors have found that extremely good results can be obtained by adhering the emulsion to the surface of the noodle strings, followed by loosening and draining, and then performing secondary steaming heat treatment, and completed the present invention.

[Means for solving problems]

That is, the present invention has at least one groove in the longitudinal direction of the noodle band, and the area occupied by the groove is extruded from 10 to 35% of the cross-sectional area of the noodle band by extrusion molding. Then, after this is subjected to a primary steaming heat treatment to gelatinize only the surface of the noodle strings, water, an emulsion consisting of edible oil and an emulsifier is attached to the surface, and then loosening and draining operations are carried out until the inside of the noodle strings. This is a method for producing instant noodles, which is characterized in that a secondary steaming heat treatment for gelatinization and a drying treatment are sequentially performed.

Here, the instant noodles include pasta such as spaghetti and macaroni as well as extruded udon, soba, and Chinese noodles.

In the present invention, first, dough mainly composed of wheat flour is extruded by an extruder to form raw noodles having at least one groove in the longitudinal direction of the noodle strings.

Here, the shape of the groove is arbitrary such as a wedge shape, a U shape, and a square shape, but the wedge shape is preferable. About 1 to 4 grooves are suitable, but one groove is preferable. If the cross section of the noodle band, that is, the vertical cross section of the noodle band perpendicular to the longitudinal direction (hereinafter simply referred to as “cross section”) is circular, the groove should be aligned so that the center line of the cross section matches the center line of the groove. However, it is not particularly limited when the cross section of the noodle has other shapes (square, elliptical, etc.) (see FIGS. 1A-D).

The size of the groove is 10 to 35% of the total area of the non-notched part and the notched part in the transverse section of the noodle band, preferably 15 to 35%.
It is desirable to have an area portion of ~ 25%. If the size of the groove is smaller than the above range, the effect of shortening the cooking time such as boiling cannot be obtained, and if it is large, the groove of the noodles after heating such as boiling does not clog and is different from normal noodle strings. It has a shape, which is not preferable in terms of texture.

The width of the opening of the groove is expressed by the length of the missing part of the outer circumference, and when the cross section of the noodle band is a circle, the length of the virtual arc ACB connecting both ends AB of the opening as shown in FIG. This length is preferably 1/4 or less of the length of the outer circumference of the cross section of the noodle band, and if longer than this, the groove will not be closed after cooking such as boiling.

The depth of the groove refers to the length of the perpendicular line from the deepest part of the groove to the lacking portion of the outer circumference, and is the length represented by h in FIG. 1, and the length of the CD in FIG. Is. The depth of each groove is preferably 1/3 to 4/5 of the thickness or width of the noodle strings. If it is shallower than 1/3, there is no effect of shortening the cooking time such as boiling, and if it is deeper than 4/5, the noodle strings are easily scraped off, which is not preferable.

When a wedge-shaped groove is attached, the angle of the wedge is 16 to 60 °,
Particularly, 30 to 45 ° is preferable.

The shape, number, position, width and depth of the grooves described above are appropriately selected according to the shape, thickness and the like of the noodles, but it is preferable to select them so as not to deteriorate the quality such as the taste of the noodles.

Thus, such a groove can be provided by using a die piece having a corresponding shape.

Next, the grooved raw noodles thus obtained are subjected to primary steaming heat treatment by appropriately cutting, weighing, and ball-making. The primary steaming heat treatment is performed at atmospheric pressure here, and the purpose is to give the noodle band shape-retaining property by gelatinizing only the surface of the noodle strings, and such conditions include a temperature of 95 to 100 ° C. and a time of 0.5 to About 3 minutes is preferable.

In addition, as a pretreatment of this primary steaming heat treatment,
It is more preferable to perform the pre-drying treatment for about 5 to 60 seconds.

After such primary steaming heat treatment, an emulsion consisting of water, edible oil and emulsifier is adhered to the noodle band display. Examples of the emulsion include those having a composition of 80 to 98 parts by weight of water, 2 to 20 parts by weight of edible oil, and 0.01 to 1 part by weight of an emulsifier.
As the edible oil, for example, palm oil, hardened coconut oil, lard, head, etc., and as the emulsifier, particularly HLB is 10
To 16 are preferable, and examples thereof include monoglyceride, syuger ester, and lecithin.

Further, the method of attaching the emulsion may be any method such as a dipping method and a wrinkle method.

Next, the noodle strings to which such an emulsion has been adhered are unraveled and drained. The unraveling / draining operation here includes not only unraveling the noodles, but also any specific method as long as it can remove the excessively adhered emulsion, for example, unraveling with a unraveling machine, and unraveling with a tapping operation. Preferable examples include draining, draining by ventilation drying to lightly dry the surface of noodle strips, or a combination thereof.

Incidentally, such loosening / draining operation is usually 1-2 as a whole.
About one minute is sufficient, and by this operation, a more reliable binding prevention effect between the noodle strings can be obtained.

Next, a secondary steaming heat treatment is performed at atmospheric pressure, the purpose of which is to achieve sufficient alpha conversion to the inside of the noodle strings. Such conditions include a temperature of 95 to 100 ° C and a time of 5 to 20 minutes. preferable.

After such a secondary steaming heat treatment, a drying treatment is carried out. This drying treatment is a primary drying in which hot air drying is carried out at 100 to 130 ° C for about 5 to 20 minutes, and then a hot air drying at 40 to 90 ° C for 20 to 90 minutes. Advantageously, it is carried out by secondary drying. The final water content of the drying treatment is preferably 13% or less.

〔The invention's effect〕

According to the present invention, during steam heat treatment, binding between noodle strings unlike the conventional one does not occur, so that uniform restoration is possible, and accordingly, also excellent texture and instant noodles exhibiting flavor are obtained. You can

Moreover, since the instant noodles obtained by the present invention have excellent restorability, they can be restored in an extremely short time by simply pouring hot water.

In addition, since boiled strain does not easily occur after restoration, it is possible to maintain a superior texture compared to conventional products for a long time.

Furthermore, at the time of such restoration, the noodles absorb water and swell, so that the groove is apparently closed, and no uncomfortable feeling is given.

〔Example〕

 The present invention will be further described with reference to examples.

Example 1 50 parts by weight of durum wheat flour (hereinafter referred to as "parts") strong flour 50
Parts and 30 parts of water were kneaded using a horizontal mixer. The dough was extruded using a spaghetti extruder to obtain spaghetti. The die used at this time has one wedge-shaped protrusion in the longitudinal direction of a circular die hole having an inner diameter of 20 mm. The raw spaghetti obtained using this die is
The area occupied by the groove is about 25 relative to the cross-sectional area of the noodle band.
%, The groove depth is 3/4 of the noodle band thickness, and the wedge angle is 40 °. After cutting this raw spaghetti into a length of 200 mm, about 100 g of each was weighed and beaded. The surface of this product was dried with warm air at 70 ° C for 30 seconds and then under normal pressure at temperature 98
Steaming was performed for 1 minute with steam at ℃. Separately coconut hardened oil
Prepare an emulsion obtained by emulsifying a composition consisting of 10 parts, 90 parts of water and 0.1 part of HLB15 syuger ester with a high-pressure homoxer. Let it pass. Next, the spaghetti was loosened, and air was blown (room temperature) while tapping operation for about 1 minute and 30 seconds to remove excess emulsion on the surface of the spaghetti (internal water content 43%). The spaghetti was steam-heated at a temperature of 98 ° C. for 10 minutes under normal pressure. Then perform primary drying for 10 minutes with hot air at 125 ° C, then
Secondary spaghetti was further dried with warm air at ℃ for 40 minutes and cooled to obtain instant spaghetti.

The instant spaghetti was poured with boiling water at 95 ° C and was restored in 5 minutes. The noodle strings did not stick to each other, the surface was smooth and elastic, and a spaghetti with a uniform and good texture was obtained. .

Example 2 100 parts of durum flour and 27 parts of water were kneaded using a horizontal mixer. This dough was extruded using a spaghetti extruder to obtain raw spaghetti. The die used at this time has one wedge-shaped protrusion in the longitudinal direction of a circular die hole having an inner diameter of 1.5 mm. In the raw spaghetti obtained using this die, the area occupied by the groove is about 10% of the cross-sectional area of the noodle band, and the depth of the groove is 3/4 of the thickness of the noodle band. The angle is 16 °. After cutting this raw spaghetti into a length of 200 mm, about 100 g of each was weighed and beaded. This product was surface-dried for 30 seconds with warm air at 70 ° C, and then steam-heated for 30 seconds under normal pressure with steam at a temperature of 98 ° C. Separately, a composition consisting of 2 parts of coconut hardened oil, 98 parts of water and 0.1 part of HLB 11 syuger ester was emulsified using a high pressure homomixer. After passing the spaghetti subjected to the surface drying for about 3 seconds through the shower of this emulsion, loosening, tapping and ventilation were carried out in the same manner as in Example 1 to remove excess emulsion on the surface of the noodle strings. . The spaghetti was steam-heated for 5 minutes under atmospheric pressure using steam at a temperature of 98 ° C. Then, primary drying was performed with hot air of 100 ° C. for 5 minutes, and secondary drying was further performed with hot air of temperature 90 ° C. for 20 minutes to obtain instant spaghetti.

The instant spaghetti was poured with hot water at 95 ° C and restored for 5 minutes. The noodle strings did not stick together, the surface was smooth and elastic, and the spaghetti with a uniform and good texture was obtained. .

Example 3 30 parts of durum flour, 40 parts of strong wheat flour, 30 parts of tapioca starch
The parts were kneaded using a horizontal mixer. This dough was extruded using a spaghetti extruder to obtain raw spaghetti. The die used at this time has one wedge-shaped protrusion in the longitudinal direction of a circular die hole having an inner diameter of 22 mm. In the raw spaghetti obtained using this die, the area occupied by the groove is about 35% of the cross-sectional area of the noodle band, and the depth of the groove is 3/4 of the thickness of the noodle band. The angle is 60 °. After cutting this raw spaghetti into a length of 200 mm, about 1
Weighed 00g each and collected balls. After surface-drying this with hot air at 70 ° C for 30 seconds, use steam at 98 ° C under normal pressure for 3
A steam heat treatment was performed for one minute. Separately, 20 parts of refined palm oil, 80 parts of water
Parts and 0.2 parts of HLB15 syuger ester were emulsified with a high-pressure homomixer, and the surface-dried spaghetti was immersed in this emulsion for about 2 seconds. Then, as in Example 1, loosening, tapping, and ventilation for 1 minute
After about 30 seconds, put this spaghetti under normal pressure and temperature.
Steamed at 98 ° C for 20 minutes. Next, primary drying was carried out for 20 minutes with hot air at 130 ° C., and secondary drying was further carried out for 90 minutes with hot air at a temperature of 40 ° C., followed by cooling to obtain instant spaghetti.

The instant spaghetti was poured with hot water at 95 ° C and was restored in 5 minutes. The noodle strings did not stick together, the surface was smooth and elastic, and a spaghetti with a uniform and good texture was obtained. .

Comparative Example 1 Other than using a die having an inner diameter of 1.7 mm and no wedge-shaped protrusion, the noodle strings were designed to have the same thickness as that obtained in Example 1 when restored with hot water. Was treated in the same manner as in Example 1 to obtain instant spaghetti.

Comparative Example 2 Immediate spaghetti was obtained by the same procedure as in Example 1 except that water was used instead of the emulsion.

Comparative Example 3 Immediate spaghetti was obtained in the same manner as in Example 1 except that loosening, tapping operation and ventilation were not performed.

Comparative Example 4 An instant spaghetti was obtained in the same manner as in Example 1 except that the primary steaming heat treatment was not performed, that is, the heat treatment was performed under normal pressure with steam at a temperature of 98 ° C. for 1 minute.

Test Example The instant spaghetti obtained in Example 1, Comparative Example 1, Comparative Example 2, Comparative Example 3, and Comparative Example 4 was subjected to a hot water reconstitution test.

80 g of each sample is put in a container, the time required to reach the optimum eating state when pouring 300 cc of hot water at 95 ° C, the binding state of noodle strings and the taste and texture when returning to hot water are as follows. Shown in the table.

[Brief description of drawings]

1A, 1B, 1C and 1D represent respective cross-sectional views of raw noodle strings of various embodiments obtained according to the present invention, and FIG. 2 is a raw material for explaining the present invention. It is the figure which partially expanded and showed the cross section of noodle string.

Claims (1)

[Claims] 1. A noodle band has at least one groove in the longitudinal direction, and the area occupied by the groove is 10 to 35% of the cross-sectional area of the noodle band by extrusion molding raw noodles. Then, after this is subjected to a primary steaming heat treatment to gelatinize only the surface of the noodle strings, water, an emulsion consisting of edible oil and an emulsifier is attached to the surface, and then loosening and draining operations are carried out until the inside of the noodle strings. A method for producing instant noodles, which comprises sequentially performing a secondary steaming heat treatment for gelatinization and a drying treatment.