JPH09275900A - Oil and fat composition for frying instant noodle and production of instant noodle using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce instant noodles, capable of reconstituting the noodles by treatment such as pouring of hot water at the time of eating and having a strong springy texture and slowly losing the firmness with hot water by including a specific ingredient therein. SOLUTION: This oil and fat composition for frying instant noodles comprises preferably an 8-24C diglycerol monoester of a fatty acid as an active ingredient. A raw material flour such as a wheat flour is kneaded with kneading water prepared by dissolving common salt, Kansui [a kind of mineral water (an aqueous solution consisting essentially of potassium carbonate)] and palm oil containing the diglycerol monoester of a fatty acid therein in a mixer, etc., to provide a noodle dough, which is then formed into a noodle belt according to a conventional method and dried to produce the instant 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 instant noodles in which instant noodles are quickly reconstituted (restored) at the time of eating, have a strong texture, and have a slow hot water spread.

[0002]

BACKGROUND OF THE INVENTION Instant noodles typified by fried noodles are prepared by adding water (brine), salt, etc. to the main raw materials for making noodles such as wheat flour and starch, kneading, rolling and cutting. The noodles are manufactured by steaming, cutting, filling in molds, and drying treatment such as deep-frying. By this frying and drying process, the noodle strings swell and become porous, making it easy to return the hot water. Because it is such noodles, it is highly valued as a product that is simple and has good shelf life, and has grown significantly. However, due to the recent tendency toward higher convenience and realization of consumers, it is possible to eat by boiling hot water or cooking by boiling for a short time, or a texture closer to raw noodles or a texture with a strong strain,
It is desired to suppress the spread of hot water during eating, and various proposals have been made.

To give an example, pregelatinized starch is 1 to 30
% Addition method (JP-A-59-74961), etherified starch, esterified starch (JP-A-59-71657), crosslinked etherified starch, crosslinked esterified starch (JP-A-59-7165
No. 8), a method for producing noodles in which waxy corn starch that has been mildly treated with acid is added to flour or the like (Japanese Patent Publication No. 49-4).
6912), a method for producing noodles containing polyglycerin fatty acid ester (JP-A-62-115245), a method for producing early-boiled noodles, and noodle flour (JP-A-5-13).
No. 7527) is proposed.

However, all of the methods proposed so far improve the hot water reconstitution, texture and hot water spread by adding or substituting wheat flour which is the main raw material,
As in the present invention, there is no improvement method from frying oil.

[0005]

MEANS FOR SOLVING THE PROBLEMS The present invention is such that at the time of eating, noodles are restored only by pouring boiling water or boiling cooking for a short time, and in that state, the noodles have a suitable strong texture and It is an object to provide a method for producing late instant noodles.

As a result of intensive studies conducted by the present inventors in order to achieve such an object, as a result of the conventional method, the noodles which have been subjected to the gelatinization process such as steaming and the like and containing the diglycerin monofatty acid ester as an active ingredient are contained. The present inventors have found the knowledge that can be achieved by frying and drying treatment with different frying oils, and completed the present invention.

The diglycerin monofatty acid ester in the present invention means a substance in which two glycerins are polymerized and one fatty acid is ester-bonded to the residue, and the esterification reaction between diglycerin and a fatty acid or diglycerin Those obtained by transesterification with triglyceride, and those obtained by purifying and concentrating by a method such as molecular distillation to raise the monoester purity to 50% or more. Constituent fatty acid has 8 carbon atoms
-24 fatty acids alone or as a mixture are preferred. More preferred is a fatty acid having 16 to 22 carbon atoms or a mixture thereof.

The fats and oils usable in the present invention can be selected from all the fats and oils usually used as frying oil. In other words, one or two or more kinds of frying fats and oils suitable for the purpose may be selected and used, and the oil is not selected. Strongly, for example, soybean oil, rapeseed oil, cottonseed oil, palm oil, sesame oil, sesame oil, safflower oil, coconut oil, corn oil, palm kernel oil, beef tallow, animal fats and oils such as lard and these hardened oils, One or a mixture of two or more kinds of fractionated oil, esterified oil and the like is used.

The noodle dough for use in the present invention is prepared by kneading well with main ingredients such as wheat flour, buckwheat flour, starch and the like, water, salt, brine and other additives.

The main raw materials mentioned here are soft flour, medium flour,
Semi-strong flour, flour commonly used in the production of noodles such as strong flour, cereal flour such as buckwheat flour, potato starch, sweet potato starch, sago starch, tapioca starch, corn starch, waxy corn starch, cereals such as wheat starch, rice starch, potatoes , Bean starches and modified starches thereof, and one or two of them
More than one species can be used. As the water referred to herein, water for noodles that is commonly used can be used. As the salt referred to herein, a salt used for normal noodles such as purified salt, normal salt or natural salt can be used. The irrigation water here means
As the main component, potassium carbonate, sodium carbonate, sodium hydrogencarbonate, and potassium salts of phosphates may be used alone or in combination of two or more, and may be used only as long as they are approved by the Food Sanitation Law.

The other additives mentioned here are polymeric phosphates such as sodium polyphosphate and potassium metaphosphate,
Glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, emulsifier such as lecithin, casein, sodium alginate, guar gum, xanthan gum, seaweed fusuma, thickening stabilizer such as yam, lactic acid, acetic acid, malic acid Such as P
H conditioner, propylene glycol, ethyl alcohol,
Amino acids, sorbitol, etc. for preservation and sterilization, gardenia, cochineal, etc. pigments, vitamins, amino acids, calcium, iron, etc., nutrition enhancers, active gluten, raw eggs / dried powders, etc., powdered oils and fats , Emulsified oil and fat,
It is an additive that can be added to foods such as fats and oils such as liquid fats and solid fats, and can be used as necessary.

The noodle dough is prepared by hand rolling, hand-making, etc.
It can be carried out using a conventionally known atmospheric pressure or reduced pressure mixer or the like. The prepared noodle dough is made into roll noodles as usual,
It is shaped and rolled by an extruder, cut out with round teeth, square teeth, etc., steamed and cut with a tunnel type steamer etc., then fried and dried with a fryer etc. to be manufactured.

[0013]

EXAMPLES The present invention will be described in detail below with reference to examples, but the invention is not limited to these examples.

Example 1 A raw material powder was prepared by mixing 85 parts of semi-strong flour and 15 parts of potato starch. 1 part of salt, 0.2 part of brine, 1 part of Super Frenzy-M (emulsified oil and fat for noodles: Riken Vitamin Co., Ltd.)
34 parts were dissolved to prepare kneading water. These raw material powders and kneading water were kneaded with an atmospheric mixer for 15 minutes to obtain noodle dough. The noodle dough was aged for 1 hour and then rolled into a noodle strip to make a noodle strip with a thickness of 1.05 mm, which was cut with square teeth # 24 to obtain a noodle strip. The noodle strings were steamed with a tunnel-type steamer and then cut into pieces each having a length of about 23 cm. 100 g of this steamed noodle was mold-filled and put in a fly retainer filled with frying oil of Inventive Example 1 and Comparative Example 1 shown in Table 1 below.
It was fried and dried at 140 ° C for 2 minutes to obtain 82 g of instant noodles.
The instant noodles obtained are put in a polystyrene cup and heated to 500 m.
l, add the lid for 3 minutes, leave it for a while, add the soup,
A sensory evaluation was performed on the hot water rehydration property and texture. The results are shown in Table 2.

[0015]

[Table 1]

[0016]

[Table 2]

Example 2 92 parts of semi-strong flour, 7 parts of waxy cornstarch, and 1 part of Emma Fat LA-5 (powder oil / fat: manufactured by Riken Vitamin Co., Ltd.) were mixed to prepare a raw material powder. 1 part salt, brine
0.2 part was dissolved in 33 parts of water to prepare kneading water. These raw material powders and kneading water were kneaded with an atmospheric mixer for 15 minutes to obtain noodle dough. The noodle dough was aged for 1 hour and then rolled into a noodle strip having a noodle strip thickness of 1.1 mm, which was cut with # 22 circular teeth to obtain a noodle strip. This noodle band was steam-treated with a tunnel-type steamer and then cut to a length of about 25 cm. 100 g of this steamed noodle was mold-filled and put in a fly retainer filled with frying oil of Inventive Example 2 and Comparative Example 2 shown in Table 3 below, and fried and dried at 140 ° C. for 2 minutes to obtain 92 g of instant noodles. . The obtained instant noodles were boiled in boiling water for 3 minutes to be restored. Soup was added to this, and the texture and hot water spread over time were compared. The results are shown in Table 4.

[0018]

[Table 3]

[0019]

[Table 4]

[0020]

EFFECT OF THE INVENTION Using a frying fat or oil containing the diglycerin monofatty acid ester of the present invention as an active ingredient,
By manufacturing instant noodles, it is possible to provide noodles that have excellent hot water return properties, the restored noodles have an appropriate strain, and the noodles that slowly spread in the water by a simple improvement in the step of frying.

Claims (2)

[Claims] 1. An oil and fat composition for instant noodle frying, which comprises diglycerin monofatty acid ester as an active ingredient. 2. A method for producing an instant surface using the oil and fat composition for instant noodle frying according to claim 1.