JPH10155445A - Instant noodle and manufacture therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the sinking property of noodles and to improve the restorability by hot water and water of the noodles by adding gum arabic to a noodle kinds. SOLUTION: The gum arabic is added to the raw material powder of this noodle for 0.05-7wt.%, preferably 0.2-7wt.%, and kneaded and noodle dough is prepared, turned to noodle lines and gelatinized by steaming or the like. The deterioration of the restorability and the nonuniformity of restoration by floating in soup are prevented, hot water restoration time or the like is shortened, the noodles are thickened, noodle quality is uniformized and clarity (specially in the case of hot blast dried noodles) is imparted to the noodle lines.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to instant noodles,
The present invention relates to instant noodles containing gum arabic and a method for producing the same.

[0002]

2. Description of the Related Art Instant noodles are now widely used by consumers because of their excellent storability, easy cooking and portability, and their reasonable prices.

[0003] Usually, instant noodles are prepared by pre-gelatinizing the noodle strings and then drying the noodle strings in order to impart preservability. Depending on the drying method, fried noodles, hot-air dried noodles (non-fried noodles), freeze-dried noodles are used. And so on.

There are roughly two methods for eating (cooking) these instant noodles. That is,
One method is to cook the noodles using a cooking utensil such as a pan or the like, and then cook the noodles, etc. The noodles suitable for this cooking method (hereinafter referred to as "cooked noodles") are generally packaged in a bag. It is distributed in. On the other hand, there is a cooking method in which noodles are restored until they can be eaten simply by pouring hot water or water (further, the hot water is discarded after the noodles are restored), and noodles suitable for this method (hereinafter, referred to as "one-touch noodles") The mainstream is cup noodles (snack noodles) containing noodles in containers, but one-touch bagged noodles are also available, which are noodles placed in bowls and poured into hot water or water to restore and eat. (Eg, "Chicken Ramen (registered trademark)").

[0005]

The instant noodles, particularly the fried noodles, are generally floating in boiling water or water because the noodles are porous and contain oil. In the case of cooked noodles, the noodles sink in hot water during cooking in a pot or the like. However, when the fried noodles are one-touch noodles, the noodles are generally in a state of floating on the surface of the soup or the surface of the poured hot water even when hot water or water is poured into the noodles so that the noodles can be eaten. In such a state, part of the noodles floating in the soup or hot water (the part where the soup does not penetrate or is poor) has poor resilience and the return of the noodles becomes uneven. In addition, when restorable ingredients such as freeze-dried ingredients are placed on the noodles, the ingredients are not soaked in hot water or water, and the restoration becomes difficult. In addition, the appearance of noodles floating in the soup is not desirable, and it is intended to realize one-touch oil-fried noodles in which the noodles sink into the soup, such as those served at restaurants such as ramen and udon restaurants. The inventors have conducted intensive research.

As one of the solutions, the present inventors have found that if the rolling strength of one roll is excessively increased in the roll rolling step in instant noodle production, the obtained noodles tend to sink into the soup. (Japanese Patent Application Hei 8)
On the other hand, from a different viewpoint, research has been conducted on the effects of raw materials and additive materials on the characteristics of noodles in the production of noodles.

[0007] Both instant fried noodles and hot-air dried noodles are processed so that the thickness of the noodle strings is reduced.
This is due to the result of considering that when the thickness of the noodles is large, it is difficult for water to reach the center of the noodle strings when the noodles are restored by pouring hot water, water, or the like. Therefore, in the case of instant noodles, even if it is a udon type noodle, it is necessary to make the noodle string into a shape like a flat noodle and to process it thinly. Under such circumstances, in the field of instant noodles, there is a demand for a technique for producing thick noodle strings with good resilience.

[0008] Techniques for improving the resilience of instant noodles include:
Conventionally, a method of using various starches as a raw material powder has been generally used. As a technique for improving the resilience of instant noodles using a substance other than starch, a technique of adding microfibrillated cellulose to a raw material powder (Japanese Patent Application Laid-Open No. 58-224654) or a method of adding a substance having a gel-forming ability to a raw material And high-pressure heating extrusion molding (JP-A-52-99248).
However, the latter method is intended to improve the resilience of the noodles by expanding the noodles at the time of high-pressure heating and extrusion, thereby improving the resilience of the noodles. Used to impart gender and strain. Although improvement in resilience is recognized in any of the techniques, a technique capable of realizing better resilience and making the noodle strings thicker has been required.

[0009]

Means for Solving the Problems The present inventors have studied to solve the problems of the prior art by incorporating a thickener as a component of instant noodles. Normally, thickeners are used for the purpose of giving stiffness and elasticity to noodles, improving the connection of noodle strings, or preventing boiling of noodles, and applied to instant noodles. At present, the substance is limited to the above-mentioned microfibrillated cellulose used for improving the renewability of the noodles.

[0010] The present inventors have studied a number of thickening polysaccharides and found that "gum arabic" contributed to the sinking effect of one-touch fried noodles and the restorability of instant noodles to other thickening polysaccharides. They have found that they improve more than saccharides, and have completed the present invention.

The instant noodles of the present invention are produced by adding gum arabic to the ingredients of the noodles. Specifically, gum arabic is added to the raw material powder in an amount of 0.05 to 7% by weight, preferably A raw material added at 0.2 to 7% by weight is used.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION For the instant noodles of the present invention, ordinary ingredients for instant noodles can be used. That is, as raw material powder,
Flours such as flour, rice flour, buckwheat flour, and various starches such as corn starch, potato starch, tapioca starch, and the like may be used alone or in combination. As the starch, modified starch such as raw starch, pregelatinized starch, etherified starch and the like can be used. Gum arabic is added to these raw powders. The addition may be carried out by adding solid (powder, flakes, etc.) gum arabic at the time of kneading with the raw material powder, or by adding gum arabic in an aqueous solution prepared by dissolving gum arabic in kneading water.

[0013] The preferred amount of gum arabic varies depending on the type and composition of the raw material flour, and the amount and properties of other additives added at the same time. To suppress the floating of one-touch fried noodles during eating, , About 2 g or more per 1000 g of raw powder,
Preferably, about 10 g or more, and in the case of expecting an improvement in the resilience of instant noodles, about 0.5 g or more, preferably about 2 g or more, of gum arabic is added. The effect of suppressing the floating of the noodles of one-touch oil-fried noodles and the effect of improving the restoring property of instant noodles both increase in proportion to the added amount of gum arabic, but the gum arabic exceeds about 70 g for 1000 g of raw material powder When n is added, the noodle quality is weakened and a tendency to sticky (become sticky) is recognized. However, it is also possible to increase the amount of gum arabic by using other thickeners for enhancing the quality of noodles, or protein materials such as egg white.

"Gum arabic (also referred to as gum arabic, acacia gum)", which is a main component of the present invention, is a polysaccharide obtained from the sap of a tree of the genus Acacia, such as the legume plant Acacia senegal. It is characterized by its very high solubility, and is used as a natural additive in pudding and ice cream stabilizers. Powders or flakes are generally commercially available, and such commercial products can be used in the instant noodles of the present invention.

[0015] Gum arabic is added to the main raw material powder, and if necessary, other auxiliary raw materials, for example, alkali agents such as salt and kansui, protein agents such as gluten, emulsifiers, oils and fats, pigments, and other thickeners. Can also be added. These auxiliary materials (additives) are used after being kneaded with water, and even when added as a solid, they are dissolved or suspended in kneading water,
It may be added as an aqueous solution or suspension.

After kneading the raw material powder, instant noodles are produced according to a conventional method. First,
The noodle dough prepared by kneading the raw material powder is usually cut into noodle strings after rolling the noodle band with a plurality of rolling rolls to make it thin. Alternatively, the kneaded noodle dough is extruded from a die to form a noodle string. When these steps are performed under reduced pressure during the preparation of the noodle dough or the noodle band, that is, by using a vacuum mixer or a vacuum noodle band machine, the effect of sinking the one-touch fried noodles into the soup is promoted. In the case of continuously rolling the noodle belt through a plurality of roll groups, the same sinking effect can be expected by performing the rolling treatment by adjusting the rolling by one of the continuous rolls to an excessively strong level. .

The noodle strings cut / extruded in this way are gelatinized by steaming, boiling, etc.
It is cut into a predetermined amount before it is made. The cut noodle strings
In the case of fried noodles, usually put them in a
Perform frying with edible oil at a temperature of ~ 160 ° C for one to several minutes. For hot-air dried noodles, use an oven
Dry at a temperature of ~ 100 ° C for about 10 to several tens minutes. In addition, drying may be performed by a freeze drying method or the like, in addition to a high-temperature air drying method in which drying is performed in a high-temperature high-speed air stream, which is a kind of hot air drying, a microwave drying method using microwaves. In the case of one-touch oil-fried noodles, cooking such as cooking at the time of eating is not required, so it is necessary to increase the resilience of the noodles, so it is common to make the noodle strings thin and perform processing to enhance the resilience. However, according to the present invention, the noodle strings can be made thicker than the noodle strings of a general composition.

After the noodle mass obtained by drying is cooled, it is packaged in a styrene-made cup container for cup noodles and a packaging film for bag noodles. When additional ingredients are to be attached, the ingredients are usually dried by freeze-drying or hot-air drying, and then placed in small bags or the like for separate attachment.
Or put on cup noodles. In addition, ingredients can also be packed in a pouch (middle bag) by performing retort sterilization or the like. The soup is added by placing it in a small bag or the like and adding it separately, by attaching a concentrated soup to a noodle string before drying, or by putting the dried soup into a cup containing a noodle mass. In this way, the noodles to which the soup and the ingredients have been added as necessary are packaged to obtain a product. The packaged product of the present invention can provide ramen, baked buckwheat, cold noodles, udon, buckwheat, spaghetti, etc. as instant noodles.

[0019]

EXAMPLES The present invention will be described in detail below, but the present invention should not be construed as being limited based on the disclosure of these examples.

Example 1 One-touch deep-fried noodles were prepared using raw material powders to which various thickeners were added, and the sinking effect and restorability of the noodles were examined.

To 1 kg of flour, 15 g of salt, and 2 g of brine, 50 g of various thickeners (see Table 1) were added, and 350 g of water was added.
The noodle dough was prepared by kneading with a mixer for 15 minutes. The noodle dough was shaped and combined according to a conventional method, and the noodle belt thickness was reduced to 0.85 mm by roll rolling.

The obtained noodle band is cut out with a square blade No. 16 to form a noodle string, and is steamed with a steam steamer for 2 minutes to be gelatinized.
The noodle strings were cut by 110 g per serving. The cut noodle strings were immersed in a flavoring liquid obtained by dissolving 60 g of salt and 7 g of sodium glutamate in 1 liter of water for 6 seconds. Drain the dipped noodle strings, and fry the retainer for each serving (about 10 cm in diameter).
(Cylinder type), and passed through edible oil heated to 145 ° C for 1 minute and 40 seconds to fry. After cooling the fried noodle mass, it was transferred to a styrofoam container and filled to obtain instant fried cup noodles (one-touch noodles).

Put powdered soup in each cup noodle, and add
After adding 00 ml, capping, and allowing to stand for 3 minutes, the state of floating of the noodles was confirmed, and after stirring, the sample was promptly sampled to confirm the degree of return (restoration degree) of the noodles. The tasting was performed by five skilled panelists. The results are shown in Table 1 below. In addition, the sinking effect of the noodles was evaluated on a five-point scale. That is, non-sinking noodles (ordinary one-touch fried noodles) were rated as 0, noodles that clearly showed a tendency to sink were rated as 1, and noodles that completely sink were rated as 5.

[0024]

[Table 1]

From the results shown in Table 1, only the deep-fried noodles to which gum arabic was added exhibited an effect of preventing the noodles from floating, in addition to the excellent restoring properties of the noodles.

Example 2 Next, the addition amount of gum arabic was changed, and a preferable addition amount range of gum arabic was examined.

Commercially available gum arabic is added to 1 kg of flour, 15 g of salt, and 2 g of kansui, in amounts of 0.5, 1, 2, 5, 10, 30, 50, 7
Raw material powder added with 0, 100 g and raw material powder without conventional gum arabic (conventional section) were prepared. Water 350
g was added and kneaded with a mixer for 15 minutes to prepare a noodle dough. The noodle dough was shaped and combined according to a conventional method, and the noodle belt thickness was reduced to 0.85 mm by roll rolling. Next, the noodle band was cut out with a square blade No. 16 to form a noodle string, steamed with a steam steamer for 2 minutes to be pregelatinized, and then cut into noodle strings each serving 110 g. The cut noodle strings were added to a seasoning solution prepared by dissolving 60 g of salt and 7 g of sodium glutamate in 1 liter of water.
Soaked for seconds. Then, drain the dipped noodle strings,
Each portion was placed in an oil fry retainer (cylindrical having a diameter of about 10 cm) and passed through cooking oil heated to 145 ° C for 1 minute and 40 seconds to fry. After cooling the oil-fried noodle mass, it was transferred to a styrene foam container and filled, and the ingredients of freeze-dried meat and freeze-dried green onion were placed on the noodle mass to obtain instant oil-fried cup noodles (one-touch noodles). To the cup noodles obtained in this way,
After adding the powdered soup and 400 ml of hot water, placing the lid and allowing it to stand for 3 minutes, the state of floating of the noodles was confirmed, and after stirring, the sample was tasted immediately to confirm the degree of return (restorability) of the noodles. The tasting was performed by five skilled panelists.

The results are shown in Table 2 below. In addition, the sinking effect of the noodles was evaluated on a five-point scale.
That is, non-sinking noodles (ordinary one-touch fried noodles) were rated as 0, noodles that clearly showed a tendency to sink were rated as 1, and noodles that completely sink were rated as 5.

[0029]

[Table 2]

From the results shown in Table 2, the sinking effect of the noodles was 2
g from the addition of gum arabic,
This tendency was observed from the addition of 0.5 g or more of gum arabic. On the other hand, 5 g and 10 g of gum arabic test plots had the best texture, but treatments such as shortening the time of hot water replenishment and adding substances that strengthen the noodle strainer were performed. Thus, even with the addition of about 30 g of gum arabic, noodles having a good texture were obtained. If more than 70 g of gum arabic is added, the noodles become sticky (adhesive) and the noodle making property deteriorates.
It is considered appropriate to set it to about g.

Also, the addition of gum arabic imparts a transparent feeling to the noodle strings, and the effect was particularly remarkable when 30 g or more of gum arabic was added. In addition, the tendency of loosening the noodle strings was observed by adding a large amount of gum arabic. If the upper part of the noodles completely floats from the soup,
Although the hot water of the ingredients was extremely poor, increasing the amount of added gum arabic (the sediment of the noodles) brought the ingredients into contact with the soup, and the poor hot water resolving was also eliminated.

Example 3 Hot air dried noodles were prepared according to the following procedure.

First, 1 kg of flour, 15 g of salt, and 5 of Kansai
g and 20 g of gum arabic were prepared.
On the other hand, a raw material powder (without gum arabic) consisting of 1 kg of flour, 15 g of salt and 5 g of Kansai was prepared. 350 g of water was added to these raw material powders and kneaded with a mixer for 15 minutes to prepare noodle dough. Then, the noodle dough is shaped and compounded according to the ordinary method, and the noodle belt thickness is 1.
Each noodle strip of 0, 1.1 or 1.2 mm was obtained. Each noodle strip rolled to a predetermined thickness was cut out with a round blade No. 16 to form a noodle string, which was then gelatinized with a steam steamer for 3 minutes. About 107 g of this gelatinized noodle string was put into a retainer for drying with hot air (a plate-shaped retainer for bag noodles), dried with a hot air dryer at 85 ° C. for about 30 minutes, and then cooled.

The pot was boiled with 500 ml of hot water, and the obtained noodle strings were put into the pot and boiled for 3 minutes.

This was transferred to a bowl together with the boiled liquid, powdered soup was added thereto, and the mixture was stirred. The tasting was performed by five skilled panelists and evaluated. The results are shown in Table 3 below.

[0036]

[Table 3]

From the above results, it was confirmed that the addition of gum arabic improved the resilience of hot air dried noodles.
That is, the test results proved that the instant noodles of the present invention could be applied to thick noodles. Also,
By adding gum arabic, the texture of the noodles was uniform and the noodle strings were also transparent and visually pleasing.

[0038]

According to the present invention, with respect to the one-touch fried noodles, the noodles are prevented from floating in the soup during eating (the noodles are settled), and poor restorability and uneven restoration of the noodles can be solved. In addition, it is also possible to solve such a problem that the ingredients placed on the floating noodles are not restored without being immersed in the soup. Furthermore, since the noodles sink into the soup, a more authentic appearance can be obtained as the noodles. In addition, when the one-touch oil-fried noodles are of a type in which the hot water poured after the noodles are restored is discarded, the effect of the appearance is not particularly problematic. Of course, it is equivalent to the one-touch fried noodles.

Further, by applying the present invention to the production of instant noodles in general including one-touch deep-fried noodles, the resilience of the noodles is improved, and the time required for hot water reconstitution is reduced. Use is expected. Further, according to the present invention, it is possible to improve the uniformity of the noodle quality, to impart excellent transparency to the noodle strings (especially in the case of hot-air dried noodles), and to increase the addition amount of gum arabic. Thus, various effects are synergistically exhibited, such as improvement in loosening of the noodle strings at the time of restoration.

Claims (8)

[Claims] 1. Instant noodles containing gum arabic. 2. The instant noodles according to claim 1, wherein the instant noodles are instant fried noodles of a type prepared by pouring hot water or water. 3. A method for producing instant noodles, comprising a step of kneading a raw material for noodles and water to prepare a kneaded product, wherein the raw material contains gum arabic. 4. A method for producing instant noodles, comprising the following steps: (a) kneading raw materials for noodles and water to prepare a kneaded product; (b) rolling and cutting out the kneaded product; Extruding the noodle strings, (c) pre-gelatinizing the noodle strings, and (d) drying the noodle strings after pre-gelatinization of the noodle strings, comprising the steps of: A method for producing instant noodles, wherein the raw material contains gum arabic. 5. The method for producing instant noodles according to claim 3, wherein the raw material contains 0.05 to 7% by weight of gum arabic. 6. The method for producing instant noodles according to claim 3, wherein the raw material contains 0.2 to 7% by weight of gum arabic. 7. The method for producing instant noodles according to claim 3, wherein the instant noodles are instant noodles of a type cooked by pouring hot water or water. 8. The method for producing instant noodles according to claim 4, wherein the step (d) is a step of frying and drying the noodle strings after the gelatinization of the noodle strings.