JPH09234009A - Instant noodle for eating at low temperature, its cooking and hot-air dried noodle for eating at low temperature - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare the subject instant noodle composed of hot-air dried noodle restorable to an eatable state by dipping in hot water, etc., and a seasoning material for preparing soup to drink at a low temperature, excellent in the palatability of noodle, having clearness in the soup, extremely high in quality and good in acceptability. SOLUTION: This instant noodle is composed of hot-air dried noodle restorable to an eatable state by dipping in hot water, boiling, etc., and a seasoning material for preparing soup to drink at a low temperature. The hot-air dried noodle is preferably prepared by compounding 100 pts.wt. of a starchy substrate with 1.5-4 pts.wt. of salt, 0.3-2 pts.wt. of brine and 25-45 pts.wt. of water. Further, preferably the noodle strings has 1-1.5mm in width and 0.8-1.1mm in thickness (at the eating time at a low temperature, 1.7-2.5mm in width and 1.1-1.7mm in thickness). The seasoning material is preferably composed of 1.3-2.3wt.% of salt, 0.5-0.8wt.% of free amino acid, 0.4-1.2wt.% of sweetening material and 1.2-2wt.% of oil, and the pH of the material is preferably at 4.8-6.5. The oil for the seasoning material is preferably a vegetable oil such as palm oil or corn oil.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to instant noodles suitable for eating in a low temperature range (normally refrigerated to normal temperature of about 4 to 25 ° C.) and a method for cooking the instant noodles. Further, the present invention relates to hot air dried noodles for eating in a low temperature range.

[0002]

2. Description of the Related Art Generally, Chinese noodles (Ramen) are cooked by combining hot noodles and soup. With the diversification of tastes, Chinese noodles for eating at low temperature have been proposed, and what is generally called cold noodles or those obtained by cooling the ordinary Chinese noodles as they are are also known. However, the latter is only a part of the menu at restaurants and the like, and there is no such product form in industrially produced instant noodles.
By the way, when normal Chinese noodles (Ramen noodles) are chilled (hereinafter referred to as cold Chinese noodles), the amount of soup is large and the noodles float in this (in this respect, cold noodles with less soup Different)), cold boiled noodles used in restaurants and the like use raw boiled noodles, and in this case, the noodles tend to be fuzzy or the soup tends to become cloudy due to the elution of starch from the fuzzy noodles.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a cold Chinese noodle which does not have the problems of the above-mentioned prior art, has an excellent texture of noodles, has a transparent soup and is suitable for eating at low temperatures. It is intended to provide instant noodles that can be served and a method for cooking the instant noodles. Also,
Another object is to provide hot air dried noodles suitable for eating at low temperatures. Instant noodles such as hot air dried noodles and fried dried noodles are common in instant Chinese noodles that are warmed and eaten, but they are used for cold Chinese noodles because they have a strongly convergent gluten structure and are considered to be too hard. There is no example. However, contrary to conventional recognition, in fact, cold Chinese noodles using hot-air dried noodles that have been restored and cooked, in particular, have noodles that are elastic and chewy, have a good texture, and have a good texture throughout eating. It is difficult to fluff, the starch quality does not easily elute from the noodles, the transparency of the soup is maintained, and it becomes extremely high quality and rich in palatability.

The present invention has been made on the basis of the above findings, and comprises hot-air dried noodles that can be restored to the edible state by reconstitution with hot water or boiling, and seasonings for preparing soups to be eaten at low temperatures. The point is an instant noodle for eating in a low temperature range. Another gist is hot-air dried noodles for eating in a low temperature range containing 0.5 to 5 parts by weight of salt with respect to 100 parts by weight of a starch material. Also,
(A) Hot-air dried noodles are restored to their eating state by returning them to hot water and simmering, cooling and draining, (b) preparing a low temperature soup without adding water to the soup seasoning, and (c) as described above. Characterized by combining noodles and soup prepared in
Another point is how to prepare instant noodles for eating at low temperatures.

[0005]

The contents of the present invention will be described in detail below. The instant noodles of the present invention are hot-air dried noodles,
Consists of seasoning for preparing soup and any other foodstuffs added as needed. (Hot-air dried noodle) The hot-air dried noodle may be any one as long as it can be restored to the eating state by returning to hot water, simmering or the like, and any hot-air dried noodle may be used. Normal,
Add starch, salt, natural gums and other noodle quality improvers, dyes, seasonings, etc. to starchy raw materials such as wheat flour, add water and knead to make dough into noodle strings, and dry with hot air after gelatinization. Can be manufactured.

With respect to the raw material composition, particularly, the salt content is 0.5 to 100 parts by weight of the starchy raw material (hereinafter simply referred to as "part").
It is preferable to contain 5 parts, preferably 1.5 to 4 parts. When hot-air dried noodles are used as cold Chinese noodles, when the restored noodles are put in cold soup, gluten is strongly converged, and elastic and chewy texture is obtained, but food It has a rubbery feel and tends to be crisp. Therefore, by adjusting the salt content to the above range, the degree to which gluten converges is appropriately adjusted, and elastic and crisp noodles are achieved in the low temperature range, and at the same time, the noodles are hard to fluff during eating, and the noodles From this, it is possible to make it difficult for the starch to be eluted. When the salt content is less than the above range, the texture is rubbery and the teeth are not easily crimped. On the contrary, when the salt content exceeds the above range, the product is too soft and loses elasticity.
The salt content means the ratio to 100 parts of the starchy raw material, and the same applies to the content of the raw material of the hot air dried noodles described below.

[0007] Kansui has the opposite effect of the above-mentioned salt content, and when the content increases, it promotes the convergence of gluten. Therefore,
The content is preferably 0.3 to 2.0 parts, and by this range, good elasticity and crispness can be imparted to the noodles in a low temperature range, and fluffing and elution of starch can be suitably avoided.
The hot-air dried noodles themselves have excellent effects such as improving the texture and preventing the elution of starch when they are chilled, but the use of the above salt content and kansui promotes the same effects. Examples of starchy raw materials include wheat flour and various starches, while water is 25 to 4
It is preferable to use 5 parts from the viewpoint of promoting α-formation during steaming treatment and improving the texture of noodles, and other raw materials may be used in arbitrary amounts.

[0008] Using the above raw materials, water and kneading are performed to obtain dough. The means in this case is arbitrary. In particular, it is desirable to carry out the kneading treatment under normal pressure in order to obtain noodles that are elastic in the low temperature region, have good crispness, and are less likely to elute starch. The kneading process can be performed under reduced pressure, but from the same point, it is desirable to perform the kneading process within a range closer to normal pressure than 0.4 × 10 ⁵ Pa, in which case relatively strong noodles can be obtained. If the reduced pressure is higher than the above range, the texture of the noodles becomes rubbery, which is not preferable. Examples of the apparatus used for the kneading process include a continuous mixer, a vertical mixer, a horizontal mixer, and an extruder.

Next, the noodle dough obtained by the kneading process is made into noodle strings. The dough can be extruded from the kneading extruder die to make noodle strings, and the dough can be rolled sequentially by several sets of roll machines to make noodle strips, which are cut into a predetermined width by the cutting blade of the cutting machine. It can also be made into noodle strips. The width of the noodle band is about 1.0 to 1.5 mm in width and 0.8 to about thickness.
It is preferable to set the width to about 1.1 mm (width 1.7 to 2.5 mm, thickness 1.1 to 1.7 mm during cold eating). Although the above range is slightly thinner than the noodle strips of general instant noodles, this gives a good texture during cold eating, and the soup is properly entwined with the noodle strips to give the noodle strips a taste. Good taste is achieved when contained in the mouth. When obtaining noodle strings in the above range with a slicing machine, the JIS standard (noodle maker parts, B9201-1984) No. 20 to 30 of the cutting edge is suitable. The noodles do not necessarily have to be noodle strings, and may have any shape such as a flat plate shape.

Next, the noodles formed into noodle strings and the like are steamed,
The starch is gelatinized by superheated steam treatment, high frequency treatment, etc. In the case of steaming treatment, 95 to 102 ° C, preferably 9
8 to 100 ° C, 30 to 240 seconds, preferably 60
It is preferable to perform the process for 180 seconds. When the degree of treatment exceeds the upper limit, a rubbery texture is likely to occur during cold eating, and when the amount is lower than the lower limit, the gelatinization of the starch is insufficient and the product tends to have a powdery flavor.

Finally, the gelatinized noodle is subjected to hot air drying treatment to obtain the hot air dried noodle of the present invention. Any means may be used for the hot-air drying treatment, and a hot-air dryer or the like may be used, and the noodles after the treatment may have a water content of 10 to 14%. The conditions include, for example, a drying temperature of 70 to 90 ° C., preferably 75 to 85 ° C., a drying time of 20 to 60 minutes, preferably 30 to 40 minutes, and a drying relative humidity of 20 to 40%, preferably 25 to 35% is suitable. The noodles after the drying treatment can be appropriately cooled. The hot-air dried noodles produced as described above have a moderately convergent gluten structure, and when combined with cold soup as cold Chinese noodles, the noodles have a chewy elasticity and have a good texture and good texture. In addition, it is difficult to be swallowed during eating, the starch quality is not easily eluted from the noodles, the transparency of the soup is maintained, and the quality is extremely high for cold Chinese noodles. The hot-air dried noodles do not necessarily have to be Chinese noodles, and may be other types of noodles such as udon and soba.

(Soup seasoning material) Any seasoning material may be used as long as it can prepare a soup to be eaten at a low temperature. The form may be a straight type, a concentrated type in which water is added and stretched (not limited to the one manufactured by the concentrated manufacturing method), and the like. The property may be liquid or powder. Examples of raw materials constituting the seasoning material include oil, salt, sugar, seasoning, soy sauce, acidulant, spice, various extracts and pigments. Soup can be prepared by appropriately blending these raw materials depending on the noodles desired. In the cold Chinese noodle soup, the taste sensitivity of tastes such as saltiness and umami is reduced because it is in a low temperature range, so it is necessary to cope with it, especially (1) salt content of the soup at eating, (2) Adjusting the content of the umami component (free amino acid), (3) degree of sweetness, and (4) pH is effective as a countermeasure.
Therefore, it is desirable that the soup seasoning material is configured so that the soup prepared thereby satisfies the following conditions during cold eating (the straight type has the following composition as it is). The above means (1) to (4) can be carried out alone or in any combination.

(1) Salt Content It is desirable that the salt content of the soup at the time of eating is 1.0 to 3.0% by weight (hereinafter simply referred to as%), preferably 1.3 to 2.3%. In the low temperature region, the flavor characteristics based on saltiness are well expressed. If the content exceeds the upper limit, the salty taste is too strong, while if it is below the lower limit, the above-mentioned action may not be sufficiently obtained. (2) Content of umami component (free amino acid) The content of free amino acid in soup at the time of eating is 0.3 to 1.
It is desirable that the amount be 0%, preferably 0.5 to 0.8%, whereby the flavor characteristics based on umami are well expressed in the low temperature range. When the content exceeds the upper limit, the umami is too strong and the aftertaste is poor, and on the contrary, when the content is lower than the lower limit, the above effects may not be sufficiently obtained. Examples of raw materials for imparting free amino acids include soy sauce and mirin-flavored seasonings.

(3) Content of Sweetening Ingredients The degree of sweetness is 0.4 to 1.5%, preferably 0.4 to 1.2%, of the sweetening ingredients (fructose, glucose, sucrose, sorbitol, etc.). It is desirable to adjust so that it contains. When the umami component is reinforced in the above (2), the decrease in taste sensitivity in the low temperature range can be suitably solved, but when the umami component is contained in a relatively large amount, the umami is too strong and the aftertaste tends to be poor. On the other hand, even if a large amount of sweet raw material is included, it does not affect the aftertaste, and by including the above amount, the effect of improving the taste sensitivity by the umami component can be compensated to improve the flavor and the aftertaste. . If the content exceeds the upper limit of the above range, the sweetness may be too strong, while if it is below the lower limit, the above-mentioned action may not be sufficiently obtained. As the sweetening material, fructose, glucose, sucrose, sorbitol and the like may be optionally used. (4) pH It is desirable to adjust the pH to 7.0 or less, and more preferably to 4.8 to 6.5, whereby the sourness is relatively increased to improve the deterioration of taste sensitivity, and a refreshing flavor is provided. Can be granted. If the pH exceeds 7, the above-mentioned action may not be sufficiently obtained, and if the pH is below 4.8, the sourness is likely to be strong. The pH may be adjusted by appropriately adding an acidulant such as citric acid.

In the soup seasoning, the oil content in the soup thus prepared is 1.0 to 2.5%, preferably 1.2 to 2.0%. . That is, as described above, the cold soup has a weak flavor, but if the above-mentioned amount of oil is included, the noodles are easily entangled during cold eating,
The flavor raw material is properly entangled with the noodles along with the oil to give the noodles a taste, and a good taste is achieved when contained in the mouth.
If the content exceeds the upper limit of the above range, the content may be oily, and if the content is below the lower limit, the above-mentioned action may not be sufficiently obtained.
As the oil, one having a melting point of 10 ° C. or lower, preferably 4 ° C. or lower is desirable because it has a smooth mouthfeel during cold eating, and vegetable oils such as palm oil, rapeseed oil and corn oil are particularly preferable. .

The instant noodles for eating in the low temperature range of the present invention are constituted by combining the hot air dried noodles and the soup seasoning material. In this case, for example, hot-air dried noodles and soup seasoning in an appropriate packaging container may be combined and packaged into a product. The dried noodles and the seasoning may be separately provided, or only the hot air dried noodles may be provided. Desirably, the dry noodles and the seasoning are each configured to have the amounts described below at the time of eating.

Next, in the case of eating the instant noodles for eating in the low temperature range of the present invention, (a) hot air dried noodles are eaten in the same manner as ordinary instant noodles by returning them to boiling water or boiling. Restore it to, transfer it to a bowl, cool with cold water and drain,
(B) A method of adding cold water to a concentrated type soup seasoning or preparing a low temperature soup with a cooled straight type seasoning, and (c) combining the noodles and the soup prepared as described above into a container. Can be easily cooked by. Any cooking method can be used as long as the dried noodles can be restored and a cold soup can be prepared. In this case, the noodles and the soup have 40% of the latter and 30% of the former at the time of eating.
It is desirable to adjust the content to be 70% or less, whereby a well-balanced and good taste of noodles and soup is achieved in a low temperature range, and the noodles are floated in a transparent soup. Noodles are obtained. Needless to say, even if the soup is opaque, good taste and texture in a low temperature range is achieved, and the present invention includes this.

[0018]

Example 1 Hereinafter, an example of manufacturing cold-made Chinese noodles including an example of the present invention will be described. (Hot-air dried noodles) 100 parts of wheat flour was added to a mixer, 3.0 parts of salt, 0.8 parts of kansui, and 0.3 parts of seasoning were added to 35 parts of water.
3 parts were added and mixed, and this was added to the above mixer.
The raw materials were mixed and kneaded in a mixer for 14 minutes to obtain noodle dough, and the dough was rolled to form a noodle band of 0.95 mm.
It was cut out with a No. cutting blade to obtain noodle strings having a width of 1.25 mm.
After the noodle strings were steamed for 60 seconds, the drying temperature was 80.
Drying with hot air under the conditions of ° C, drying time 40 minutes, dry relative humidity 30%, then 30 ° C, 2 minutes, wind speed 3
The noodles were subjected to cooling treatment under the condition of m / sec to produce hot-air dried noodles (one serving of about 75 g, water content of about 12%).

(Soup seasoning material) Palm oil (melting point: 10 °
C) 3.0 parts and salt 2.9 parts, mirin-style seasoning 1.0
Parts, sugar 2.0 parts, acidulant 0.1 parts, meat extract 1 part,
30 g of a mixture of 3 parts of seafood extract and 7 parts of water was sealed in a bag made of synthetic resin to obtain a soup seasoning (concentrated type). (Instant noodles for eating in a low temperature range) The hot-air dried noodles and the soup seasoning material were sealed in a bag made of synthetic resin one by one to obtain instant noodles.

(Cooking and eating instant noodles) Put soup prepared by adding about 200 cc of cold water to the soup seasoning material, put in a bowl, return the hot-air dried noodles in boiling water for about 4 minutes, and transfer to a bowl or the like. What was cooled with cold water and drained was added to a bowl, and seasonings were added to cook cold Chinese noodles. This cold Chinese noodle has a product temperature of about 15 ° C and a noodle width of about 2.
1 mm, thickness about 1.4 mm, oil content in soup about 1.
The content was 3%, the content of salt was about 2.0%, the content of free amino acid was about 0.6%, the content of sucrose was about 1.0%, and the pH was about 5.5.

The cooked cold Chinese noodles were elastic and chewy and had a good texture, were hard to fluff during eating, and retained the clearness of the soup.
Furthermore, it had a good taste based on saltiness and umami, had a good aftertaste, and had an extremely high quality and a refreshing feeling.

[0022]

The instant noodles for eating in the low temperature range of the present invention are composed of hot-air dried noodles and soup seasoning material, and in particular, by obtaining cold Chinese noodles by restoring cooked hot-air dried noodles, The noodles are chewy and chewy and have a good texture, they are difficult to fluff during eating, the starchiness is difficult to elute from the noodles, the transparency of the soup is maintained, and it is extremely high quality and rich in palatability. . In addition, it is possible to cook cold Chinese noodles by a simple operation of restoring dried noodles and combining cooled and drained noodles with cold soup, which is a novel method for preparing instant noodles. .

Claims (4)

[Claims] 1. To eat in a low temperature range, characterized by comprising hot-air dried noodles that can be restored to a edible state by reconstitution with hot water or simmering, and a seasoning for preparing a soup to be eaten at a low temperature. Instant noodles. 2. The instant noodles according to claim 1, wherein the hot-air dried noodles contain 0.5 to 5 parts by weight of salt with respect to 100 parts by weight of the starchy raw material. 3. Hot-air dried noodles for eating in a low temperature range containing 0.5 to 5 parts by weight of salt with respect to 100 parts by weight of a starch material. 4. A low temperature soup is prepared by (a) restoring the hot-air dried noodles to a edible state by returning them to hot water, simmering, cooling and draining, and (b) adding or not adding water to the soup seasoning.
(C) A method for cooking instant noodles for eating in a low temperature range, characterized by combining the noodles prepared as described above and the soup.