JPH0838082A - Production of hot-air dried noodle - Google Patents

Abstract

PURPOSE:To provide a method for producing hot-air dried noodles, excellent in appearance, flavor and texture and capable of suppressing both the clouding of a soup or the deterioration in taste due to the elution of starch from noodle strips during the thermal cooking and eating. CONSTITUTION:This method for producing hot-air dried noodles is to carry out the kneading treatment in an atmosphere under 260-740hPa and the hot-air drying treatment under conditions of 70-90 deg.C drying temperature, 20-60min drying time and 20-40% drying relative humidity in adding an aqueous solution of potassium carbonate and water to wheat flour, carrying out the kneading treatment, forming the resultant noodle dough into noodle strips, successively performing the boiling or steaming treatment, hot-air drying treatment and cooling treatment and producing the hot-air dried noodles.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing hot-air dried noodles, more specifically, it has excellent appearance, flavor and texture,
Further, the present invention relates to a method for producing hot-air dried noodles capable of suppressing turbidity of soup and deterioration of taste caused by elution of starch from noodle strings during cooking and eating, and particularly to a method for producing narrow hot-air dried noodles.

[0002]

2. Description of the Related Art Conventionally, in a method for producing hot air dried noodles,
As a method of suppressing the elution of starch from the surface of the noodle strings during heating and cooking, the noodle strings that have been cut out are steamed and cut into one serving, which is then heated to 94 ° C or higher and lower than 100 ° C and a relative humidity of 25
A method (Japanese Patent Publication No. 6-36726) of drying in a hot air dryer in which air having a wind speed of 0.2 to 0.5 m / sec is circulated in an atmosphere of -40% is known.

[0003]

According to the above-mentioned conventional method, the elution of starch from noodle strings during cooking can be suppressed by specifying the relative humidity condition. However, since the hot-air drying treatment is performed under high temperature conditions, the noodle strings are burnt, and hot-air dried noodles which are preferable in appearance and flavor cannot be obtained. Therefore, when the drying temperature was lowered to prevent charring of noodle strings,
The elution of the above-mentioned starch could not be sufficiently suppressed, and the hot-air dried noodles obtained also lacked in texture. Especially when producing narrow hot-air dried noodles, elution of the starch and lack of elasticity were remarkable.

[0004]

Therefore, the present inventors have
The development was carried out with the aim of providing a method for producing hot-air dried noodles that has an excellent appearance, flavor and texture, and that can suppress the elution of starch from the noodle strings during cooking. Performed under the conditions, and by setting the drying temperature and the drying relative humidity in the hot air drying treatment to specific conditions, the above object can be achieved.
I got the knowledge. In addition, it was found that the combination of the above-mentioned conditions is particularly effective in producing a narrow hot-air dried noodle.

The gist of the present invention completed based on the above findings is that noodle dough obtained by kneading and adding kansai and water to wheat flour is made into noodle strings, and the noodle strings are sequentially steamed,
In producing hot-air dried noodles by performing hot-air drying treatment and cooling treatment, the above kneading treatment is performed at 260 to 740 hPa.
And the hot air drying treatment at a drying temperature of 7
It is a method for producing hot-air dried noodles, which is performed under conditions of 0 to 90 ° C., a drying time of 20 to 60 minutes, and a dry relative humidity of 20 to 40%. Hereinafter, the present invention will be described in detail.

The raw material used in the present invention is mainly wheat flour. As the type of the wheat flour, it is preferable to use semi-strong flour, and by using the semi-strong flour, it is possible to obtain supple, elastic and elastic textured noodles having texture. Also, as an auxiliary material,
Noodle quality improving agents such as kansui, salt and natural gum, dyes, seasonings and the like can be used. In particular, kansui is necessary for improving the elasticity of the noodles, and the amount used is 0.7 to 1.5% by weight, preferably 0.9 to 1.2% by weight, based on the flour. Is preferably used.
When the amount of kansui used is less than the above ratio, the noodles have poor elasticity and poor texture. On the other hand, when the amount used is more than the above-mentioned ratio, the odor of liquor becomes strong, the balance with the soup becomes poor in terms of flavor, and the noodles become charred during the hot air drying treatment.

In the present invention, kneading is performed by adding water to the above-mentioned main raw material and auxiliary raw material. It is desirable that the amount of water added be 32 to 39% by weight, preferably 34 to 37% by weight, based on the powder raw material. If the amount of water added is small, the noodle dough will be hard and the rolling process will be difficult. Further, the gelatinization during the steaming treatment is hindered, and the noodle becomes raw and lacks elasticity. Furthermore, gluten is not sufficiently produced during the formation of dough, and thermal denaturation of gluten is prevented during hot-air drying, so that the texture of noodles becomes considerably soft. On the contrary, when the amount of water added is large, when roll-forming the dough obtained by kneading,
The thickness of the noodle strip tends to be uneven. Further, when cutting out the noodle strings using a cutting blade, the noodle strings adhere to each other, and the noodle strings adhere to the net conveyor belt during the steaming process, which causes a decrease in productivity in the manufacturing process. However, cleaning the device also requires a great deal of time and effort.

In the present invention, the above-mentioned kneading process is performed in a reduced pressure atmosphere. Thereby, the elution of starch from the noodle strings during cooking can be reliably suppressed. Further, it is possible to obtain hot-air dried noodles having a rich texture and texture. In the kneading process, a vacuum pump is connected to a kneading mixer, the inside of the mixer is degassed, and the atmosphere in the mixer is set to 260 to 740 hPa, preferably 400 to 600 h.
10 to 20 minutes under reduced pressure of Pa, preferably 10 to
Perform for 15 minutes. When the reduced pressure state is lower than the above range, the air in the noodle dough cannot be sufficiently taken out, and the noodle dough does not have a dense structure. Therefore, the obtained hot-air dried noodles have poor elasticity, and a large amount of starch is eluted from the noodle strings during cooking. On the other hand, when the depressurized state is higher than the above range, the tooth contact becomes strong like spaghetti, resulting in a lack of pliability and a bad texture. As the above mixer, a continuous horizontal mixer usually used for kneading noodle raw materials,
Although there is a vertical mixer, for example, an extruder can be used.

Next, the noodle dough obtained by the above kneading process is made into noodle strings. When the above extruder is used for the kneading process, noodle strings can be produced by extruding the dough from a die provided at the tip of the extruder. When a continuous horizontal mixer, a vertical mixer or the like is used, the noodle dough sent out from the mixer is successively thinly rolled by several sets of roll machines to make noodle strips having a desired thickness. Then, this noodle band is cut out with a predetermined width by a cutting blade of a cutting machine to make a noodle band. The above-mentioned cutting edge is a combination of two rolls having grooves at equal intervals with the target concavo-convex portion facing each other. According to the JIS standard (noodle-making machine parts, B9201-1984), noodle strings cut out from a width of 30 mm The number is attached by the number of.
According to the present invention, the width of the noodle band is not particularly limited. Generally, the cutting edge used for producing hot air dried noodles is 20
Numbers are used. When the width of the noodle strips is narrowed, the amount of starch eluted from the noodle strips during heating increases, but according to the present invention, even if hot-air dried noodles are produced using a No. 24 to 26 cutting blade, heating It is possible to sufficiently prevent the elution of starch from the noodle strings during cooking.

Next, the noodle strings are subjected to a steaming treatment to gelatinize the starch. The steaming treatment can be carried out by, for example, a method in which the noodle strings are placed on a net conveyor and passed through a steaming apparatus filled with steam. The steaming condition is 98 to 105.
40 to 180 ° C, preferably 100 to 102 ° C
It is desirable that the operation is performed for a second, preferably 50 to 90 seconds.
When the treatment time is long, it becomes difficult to obtain noodles having a supple and elastic texture, and the taste is also deteriorated. On the other hand, when the treatment time is short, it becomes difficult for the noodle strings to properly adhere to each other, and the shape retention of the noodle masses deteriorates. In addition, the amount of starch eluted during cooking and eating increases, and the elasticity of the noodles decreases.

Next, the steamed noodle strings are dried with a hot air dryer so that the water content is 10 to 14%, and the drying temperature is 7
0 to 90 ° C, preferably 75 to 85 ° C, drying time:
The hot air drying treatment is performed under the conditions of 20 to 60 minutes, preferably 30 to 40 minutes, and relative humidity of dryness: 20 to 40%, preferably 25 to 35%. The present invention, by performing the above-mentioned kneading process under a reduced pressure atmosphere, and by performing the hot air drying process under the above conditions, there is no charring, excellent elasticity, and soup due to the elution of starch from noodle strings during heating and cooking. It is possible to produce hot-air dried noodles that can suppress turbidity and deterioration of taste.

When the drying temperature is low, the drying time becomes long and the productivity decreases. In addition, the denaturation of protein is not promoted, the amount of starch eluted during cooking and eating increases, and the elasticity of noodles decreases. On the other hand, when the drying temperature is high, the charring of the noodles becomes remarkable due to the influence of kansui and the appearance and flavor of the obtained noodles become poor. When the dry relative humidity is low, protein denaturation is not promoted, starch elution increases during heating and eating, and the elasticity of noodles decreases. On the contrary, when the dry relative humidity is high, the drying efficiency is deteriorated and the productivity is lowered. In addition, the texture becomes supple and lacks in elasticity, resulting in a strong tooth contact.

As the above hot air dryer, for example, the steamed noodle strings are guided to the uppermost stage, transferred onto the first stage net conveyor, and transferred onto the second stage net conveyor running in the opposite direction. Then, a multi-stage band system or the like may be used in which the inside of the container is reciprocated several times to dry while sequentially moving to the lower net conveyor.

According to the present invention, after performing the above hot air drying treatment,
Cooling treatment is performed to obtain hot air dried noodles. Cooling treatment is, for example, 20 to 30 ° C., 1 to 3 minutes, and wind speed is 1 to 5 m / sec.
The product temperature is lowered to about 45 ° C. or less depending on the condition of. Thereby, when the obtained hot-air dried noodles are packaged, the packaging material can be smoothly subjected to the packaging process without dew condensation. Further, it is possible to prevent the quality deterioration of the hot-air dried noodles due to the condensed water.

[0015]

Example 1 100 parts by weight of wheat flour was put into a mixer connected to a vacuum pump, and then 36 parts by weight of water were added with 1 part by weight of salt, 1.2 parts by weight of kansui and 0.1 part by weight of seasoning and mixed. Then, this was put into the above mixer. Next, the vacuum pump described above is operated to reduce the pressure inside the mixer (4
00 hPa) and kneading the above raw materials for 14 minutes to obtain noodle dough. Next, the noodle dough is rolled to 0.9
A noodle band having a width of 1.25 mm was cut out with a No. 24 cutting blade to form a noodle band having a width of 1.25 mm. After steaming the noodle strings for 60 seconds, the drying temperature: 80 ° C., the drying time: 40
Minutes, dry relative humidity: hot air drying treatment under the condition of 30%,
Then, a cooling treatment was performed under the conditions of 30 ° C. for 2 minutes and a wind speed of 3 m / sec to produce hot air dried noodles.

[0016]

Example 2 100 parts by weight of wheat flour was put into a mixer connected to a vacuum pump, and then 36 parts by weight of water was added with 1 part by weight of salt, 1.2 parts by weight of kansui and 0.1 part by weight of seasoning and mixed. Then, this was put into the above mixer. Next, the vacuum pump described above is operated to reduce the pressure inside the mixer (5
30 hPa), and the above raw materials were kneaded for 14 minutes to obtain noodle dough. Next, the noodle dough is rolled to 0.9
A noodle band having a width of 1.25 mm was cut out with a No. 24 cutting blade to form a noodle band having a width of 1.25 mm. After steaming the noodle strings for 60 seconds, the drying temperature: 80 ° C., the drying time: 40
Minutes, dry relative humidity: hot air drying treatment under the condition of 30%,
Then, a cooling treatment was performed under the conditions of 30 ° C. for 2 minutes and a wind speed of 3 m / sec to produce hot air dried noodles.

[0017]

[Comparative Example 1] Hot-air dried noodles were produced in the same manner as in Example 1 except that the kneading and kneading treatment was carried out under normal pressure.

[0018]

[Comparative Example 2] Hot-air dried noodles were produced in the same manner as in Example 1 except that the hot-air drying treatment was performed under the conditions of a drying temperature of 90 ° C, a drying time of 30 minutes, and a relative dry humidity of 15%. .

With respect to the hot-air dried noodles obtained in Examples 1 and 2 and Comparative Examples 1 and 2, the appearance (burnt), flavor,
Sensory evaluation (five-step evaluation) was performed by a panel of 10 people on the texture (elasticity) and the turbidity of the soup after heating and cooking. Table 1 shows the results. (Evaluation criteria) 5 ... Very good, 4 ... Good, 3 ... Normal, 2 ... Poor, 1 ...
Very bad

[0020]

[Table 1]

As is clear from Table 1, the hot-air dried noodles obtained according to the present invention have excellent appearance (burntness), flavor, texture (elasticity), and the elution of starch from noodle strings during heating and cooking. Was rarely seen.

[0022]

INDUSTRIAL APPLICABILITY According to the present invention, the kneading and kneading treatment of the noodle raw material is carried out under reduced pressure, and the drying temperature and the drying relative humidity in the hot-air drying treatment are set to specific conditions, so that the appearance and flavor are excellent without charring Also, hot-air dried noodles having elasticity and excellent texture can be obtained. Further, it is possible to prevent turbidity of the soup and deterioration of the taste due to the elution of starch from the noodle strings during cooking and eating. Further, according to the present invention, in a narrow hot-air dried noodle, the effect of being able to obtain the hot-air dried noodle excellent in elasticity and texture described above, and starch from noodle strips during heating and eating It is particularly effective in that it is excellent in that it can suppress the turbidity of the soup and the deterioration of the taste due to the elution of.

Claims (3)

[Claims] 1. A noodle dough obtained by kneading and adding kansui and water to wheat flour is made into noodle strips,
In producing hot air dried noodles by subjecting to steaming treatment, hot air drying treatment, and cooling treatment, the above kneading treatment was carried out at 260 to 7
A method for producing hot-air dried noodles, which is carried out under an atmosphere of 40 hPa, and the hot-air drying treatment is carried out under the conditions of a drying temperature of 70 to 90 ° C., a drying time of 20 to 60 minutes, and a relative dry humidity of 20 to 40%. . 2. The ratio of kansui to wheat flour is 0.7.
The method for producing hot-air dried noodles according to claim 1, wherein the content is from 1.5 to 1.5% by weight. 3. The method for producing hot-air dried noodles according to claim 1, wherein the noodle strings are cut using a No. 24 to No. 26 cutting blade.