JPH10313805A - Production of instant noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce instant noodles capable of being recovered in a short time by recovering with hot water, etc., rich in elasticity and smoothness, and having good texture by carrying out a steaming treatment of raw noodle lines having waved shape, spraying water on the treated raw noodles to extend the waves, carrying out a boiling treatment of the resultant raw noodles, and further carrying out vacuum drying of the boiling-treated noodles. SOLUTION: Raw noodles in a state having formed waves are subjected to a steaming treatment with steam, and water is sprayed on the raw noodles treated with the steam to extend the waves. Further, the resultant noodles are subjected to a boiling treatment, and the treated noodles are refrigerated and subjected to vacuum drying to provide the objective instant noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing instant noodles and instant noodles obtained by the method. More specifically, the present invention relates to high-quality instant noodles having a good texture with rich elasticity and smoothness, which can be edible in a short time by hot water reconstitution, and a method for producing the same. In the case of the present invention, the high-quality instant noodles described above can be produced more smoothly and with higher productivity in a shorter freeze-vacuum drying time than before.

[0002]

2. Description of the Related Art Instant noodles have gained widespread support from consumers in terms of instantaneousness, which can be easily restored to be eaten simply by pouring in boiling water or boiling for a short time, and good storage stability. . In addition, instant noodles, which were initially only instant noodles, have recently been developed and sold in various forms.Individual noodles are classified according to their drying methods, and are classified into instant oil fried noodles, instant hot air dried noodles, and instant noodles. It is divided into freeze-dried noodles, and when classified by type, they are roughly divided into instant Chinese noodles, instant Japanese noodles, instant European noodles, snack noodles, and the like.

[0003] Instant noodles have been the mainstream of instant noodles because they are easy to produce and can be restored to be eaten in a short time. However, instant oil fried noodles have a greasy, high-calorie texture due to the use of oil, and tend to cause deterioration in texture and quality due to deterioration of the oil during storage. There is a disadvantage that it cannot be saved. Therefore, instant hot-air dried noodles and instant freeze-dried noodles have been produced as an alternative to instant oil-fried noodles. Instant hot-air dried noodles and instant freeze-dried noodles are non-fried instant noodles that do not use oil when dried, have a refreshing texture without oiliness, are low in calories, and have a low oil content during storage. Since there is no deterioration in quality or texture due to the deterioration of foods, the production volume has been increasing in recent years in combination with the consumer's desire for low calories.

[0004] As a method for producing instant hot-air dried noodles, there is a method of heating the pre-gelatinized noodle strings in one or two stages of hot-air drying steps to reduce the water content until the noodles can be stored. Conventionally, a method of pre-gelatinizing the noodle strings, drying with hot air, and reducing the water content until the noodles can be stored has been adopted. However, according to those conventional methods, since the gelatinized noodles containing a large amount of water are directly heated and dried, the noodle strings are excessively swollen, and the smoothness of the noodle strings surface is lost. However, there is a drawback that the noodles tend to be hard and the texture tends to be poor, and it takes time to restore the noodles to be edible with hot water.

[0005] On the other hand, instant freeze-dried noodles have the advantages of superior texture and excellent resilience as compared to the above-mentioned instant hot-air dried noodles. After the noodle strings are pre-gelatinized, a method is generally employed in which balls are beaded in predetermined amounts, frozen, and vacuum-dried. For the pregelatinization treatment in that case, a method of boiling treatment, a method of boiling treatment after steaming heat treatment, or the like is adopted, and the steaming heat treatment in that case is generally performed using dry steam. In the case of the conventional method in which boiling treatment is performed after steaming using dry steam, there is an advantage that the shape retention of the noodle strings is improved as compared with the case where only boiling treatment is performed, but the shape retention is still insufficient. However, the resulting instant noodles may be cracked or chipped, and the elasticity of the restored noodles is not yet sufficient, and there is room for improvement in texture. In addition, adhesion between the noodle strings is likely to occur during the steam heat treatment, and the workability during the subsequent cutting or boiling treatment is inferior. Further, vacuum drying, which is more expensive in terms of equipment and thermal efficiency than heating and drying, needs to be performed over a long period of time, so that there is a disadvantage that productivity is low and manufacturing cost is high.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a good shape-retaining property, which does not break or chip when dry, and that the noodle strings are easily loosened during restoration, and can be eaten in a short time by returning to hot water. High quality non-fried instant noodles that can be restored as much as possible and have a good texture with rich elasticity and smoothness when restored prevent workability from decreasing due to adhesion of pregelatinized noodle strings It is another object of the present invention to provide a method capable of efficiently producing a product with good weighing property and with a shorter vacuum drying time than conventional products with good productivity.

[0007]

The present inventors have made various studies in order to solve the above-mentioned object. As a result, in order to manufacture instant noodles by adopting a method of manufacturing instant noodles by boiling raw noodle strings after steaming and then freezing and vacuum drying, the raw noodle strings are wet steamed in a state of forming a wave. Steamed heat treatment, and then, without directly boiling the steamed heat-treated noodle strings, perform a water spray treatment on the noodle strings and a stretching process of the noodle strings, and usually, the noodle strings are thereafter After cutting to a predetermined length, boiling, freezing, vacuum drying, even if the noodle strings adhere during steaming heat treatment,
The noodle strings are released from each other and cut into predetermined lengths,
Work such as boiling and weighing can be performed smoothly, and the vacuum drying time can be shorter than before.In addition, the instant noodles obtained are excellent in shape retention without chipping or breaking, and when restoring The present invention was completed by finding that the noodle strings were easily loosened and had a good texture with elasticity and smoothness when restored.

That is, the present invention relates to a method for producing instant noodles, comprising: (a) a step of steam-treating raw noodle strings with wet steam while forming a wave; (C) boiling the noodle strings; and (d) freezing and vacuum-drying the boiled noodle strings. This is a method for producing instant noodles.

In the method for producing instant noodles according to the present invention, the noodle strings are cut into a predetermined length after the step (b) of spraying water onto the noodle strings and elongating the waves of the noodle strings. Preferably, a method in which the noodle strings cut into the predetermined length are boiled in step (c), and then frozen and vacuum dried in step (d) is preferably employed. The present invention also includes instant noodles obtained by the above-described production method.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, types of instant noodles are not particularly limited, and instant Japanese noodles (instant udon, instant kishimen, instant somen, instant hiyamugi, instant Japanese soba, etc.), instant Chinese noodles (instant ramen, etc.), instant European noodles (instant spaghetti) , Instant macaroni, etc.), and among them, it is particularly suitable for the production of instant udon, instant noodles, instant Japanese soba, instant ramen, and the like.

In the present invention, in the step (a), the raw noodle strings are pre-gelatinized by steaming with wet steam in a state where the waves are formed. Raw noodle strings in that case, for example, wheat flour, rye flour, barley flour, oat flour, buckwheat flour, rice flour, potato starch, tapioca starch, corn starch, cataclysium powder,
It can be produced using one or more kinds of various flours such as yam flour, and among them, it is preferable to produce flour mainly from wheat flour as in the case of ordinary noodles. In addition to the above-mentioned flour, raw noodle strings may be used as necessary, such as salt, brine (rice flour), oils and fats,
One or more of other components such as a condensed phosphate, an emulsifier, a protein enhancer, a thickener, egg white, egg yolk, whole egg, a coloring agent, and an antioxidant may be contained.

The method for producing raw noodle strings before steaming is not particularly limited, and may be produced according to a conventional noodle production method. For example, kneading-rolling-cutting into noodle strings, kneading-rolling-composite-rolling -Cutting to noodle strings, kneading-dough aging-rolling-cutting to noodle strings, kneading-dough aging-rolling-composite-rolling-cutting to noodle strings, kneading-noodle strip extrusion-cutting to noodle strings, kneading -It can be manufactured by a method such as noodle string extrusion. In the production process of the raw noodle strings described above, the dough obtained by kneading is aged to form a noodle band by rolling or extrusion, and when it is made into a noodle string, freeze-dried instant noodles with even better texture and taste can be obtained. It is desirable because it can.

The water content of the raw noodle strings may vary depending on the type of noodles, etc., but it is generally preferable to set the water content at 30 to 45% by weight. ) And the step (b) (water spraying and wave stretching), when the noodle strings are boiled in the step (c), the boiling can be performed smoothly in a relatively short time, and the step (d) ) Can shorten the vacuum drying time. The thickness and width (thickness) of the raw noodle strings are not particularly limited,
Depending on the type of the noodles, the size may be the same as the conventional size.

In the present invention, it is necessary that the steam heat treatment of the step (a) is performed using wet steam. The “wet steam” used in the present invention refers to steam that contains water vapor in a saturated state, a supersaturated state, or a state close thereto, and easily generates water droplets (condensation easily). Wet steam is
For example, as seen in a stirrer or a normal steamer, the steam can be generated by a steam generator that generates steam by heating a hot water bath. In the present invention, by performing the steaming heat treatment in the step (a) using wet steam, the boiling treatment in the step (c) can be performed in a short time, and the instant noodles finally obtained can be broken or broken. It becomes less fragile and, when restored, has a good texture with rich elasticity and smoothness. There is no particular limitation on the steaming heat treatment apparatus and the like when steaming raw noodle strings with wet steam.For example, a continuous long noodle string is placed on a mesh conveyor, and a tray or the like in which water is placed below the conveyor. An open container at the top of the container is arranged, and the container is heated to generate wet steam, and the wet steam is applied to a raw noodle string that is placed on a conveyor and moves, thereby performing steam heat treatment of the raw noodle string. A method of performing the method is preferably employed.

[0015] Dry steam (for example, steam which is hardly generated when water vapor generated under high temperature and high pressure is reduced to a lower pressure state) without performing the steaming heat treatment in step (a) with wet steam. In the step (a), the gelatinization of the noodle strings is not sufficiently performed, and a long time is required for the boiling treatment in the subsequent step (c). It is difficult to obtain instant noodles excellent in the above-mentioned conditions, and the object of the present invention cannot be achieved.

Further, in the present invention, it is necessary to perform the steaming heat treatment with wet steam in the step (a) in a state where the waves are formed on the raw noodle strings. By performing the steaming heat treatment of the raw noodle strings with wet steam in a state where the waves are formed, the steam easily hits the noodle strings during the steaming treatment, the α-formation is efficiently performed, and the noodle strings are loosened in the next step and thereafter. The workability is improved. As a method of forming a wave on a raw noodle band, for example, a method of forming a wave by attaching a rubber plate to a cutting blade for cutting a noodle band from a noodle band, attaching a conduit to a cutting blade for cutting a noodle line from a noodle band, and forming a wave And a method of forming a wave by lowering the speed of a conveyor for transferring noodle strings cut by a cutting blade to a speed at which the noodle strings are cut into noodle strings.

Further, in the present invention, the steam heat treatment in the step (a) is performed by using a continuous long raw noodle string in a state where a wave is formed on the raw noodle string, and forming the mesh as described above. It is preferable to adopt a method in which the apparatus is placed on a conveyor or the like and continuously supplied to a steam heat treatment apparatus. By performing steaming heat treatment continuously using a continuous long raw noodle wire, the next step (b) can be smoothly performed together with the step (a).

The temperature of the wet steam used in the steam heat treatment of the step (a) is generally preferably from 95 to 100 ° C., and by setting the temperature of the wet steam within the above-mentioned range, the steam heat treatment of the noodle strings can be performed in a short time. Can be performed smoothly. The time for the steam heat treatment in step (a) is generally 1
About 3 minutes is preferable in that the taste and texture of the instant noodles are good.

Next, in step (b), step (a)
Water is sprayed on the noodle strings whose surface has been gelatinized by steaming and stretching the noodle strings. In carrying out this step (b), a method of spraying water after extending the noodle strings, a method of extending the waves after spraying the noodle strings, or a method of extending the waves of the noodle strings and simultaneously spraying water. Any of the methods may be adopted, and among them, a method in which water is sprayed after stretching the noodle strings is preferably used.

The step (b) is preferably carried out so that the water content of the noodle strings after water is sprayed in the step (b) is 60 to 65% by weight. By adjusting the water content to the above-mentioned range, the instant noodles obtained by freezing and vacuum drying are improved in resilience, and have good elasticity and smoothness.

Further, by stretching the wave formed on the noodle strings in the step (b), even if the noodle strings adhere to each other due to the steam heat treatment in the step (a),
In the step (b), the noodle strings can be separated, and the subsequent handling of the noodle strings becomes good. Furthermore, by extending the wave of the noodle strings in the step (b), the cutting of the noodle strings into a predetermined length performed after the step (b) can be smoothly performed, and the cut noodle strings can be weighed. It will be done correctly.

When the step (a) and the step (b) are carried out by a method in which a continuous long noodle string is placed and transferred on a continuously moving conveyor, the conveyor in the step (b) is used. By setting the moving speed higher than the moving speed of the conveyor in the step (a), the wave of the noodle strings can be lengthened in the step (b). In this case, the ratio of [the moving speed of the conveyor in the step (a)]: [the moving speed of the conveyor in the step (b)], that is, [the supply speed of the noodle strings to the step (b)]: [the step (b)] Is preferably 1: 1.5 to 1: 4.

In step (b), the temperature of the water sprayed on the noodle strings is generally preferably 5 to 20 ° C., so that re-adhesion of the noodle strings does not occur, and the tightening action of the water on the noodle strings works. Thus, elastic noodles can be obtained. In addition, the amount of water sprayed on the noodle strings is generally
About 0.1 to 0.1 per 100 g of steamed heat-treated noodle strings.
It is preferable that the volume be about 2 liters. Further, as a method of spraying water on the noodle strings, any method may be adopted as long as water can be sprayed uniformly or almost uniformly on the entire surface of the steamed noodle strings, and generally, A method using a shower or the like is adopted.

Next, in the step (b), the water is sprayed, and the noodle strings whose waves have been extended are boiled in the step (c). This boiling treatment improves the taste and texture of instant noodles by further adding an appropriate amount of water to the noodle strings pregelatinized by the steam heat treatment of step (a). This boiling treatment is preferably performed so that the water content of the noodle strings after the boiling treatment is in the range of about 67 to 72% by weight.

The moisture content of the above-mentioned raw noodle strings, the moisture content of the noodle strings after the steaming treatment, the moisture content of the noodle strings after the boiling treatment, and the moisture content of the noodle strings after the vacuum drying described later. The content refers to a value determined by the following equation (1).

[0026]

## EQU1 ## Moisture content (% by weight) of noodle strings (noodles) = {(A-0.086B) / A} × 100 (1) where A = weight of noodle strings (noodles) B = noodle strings (noodles) ), Weight (g) of flour, buckwheat flour and other main raw materials used for the production of
(Weight converted to weight%)

The temperature of the hot water used for the boiling treatment in the step (c) is generally 90 to 99 ° C.
It is preferable because a predetermined amount of water can be contained in the noodle strings in a short time while preventing stickiness and the like. The boiling time in this case can be adjusted according to the type and thickness of the noodles, but generally, a boiling time of 2 to 5 minutes is preferably employed. In performing the boiling process, one or a few servings of balls are boiled according to the amount of instant noodles to be finally produced so that freezing and vacuum drying in the next step (d) are easily performed. Processing may be performed, or boiling treatment may be performed collectively without removing balls,
It is preferable from the viewpoint of workability and the like to perform deboiling and boiling.

Next, in the step (d), the noodle strings boiled in the step (c) are preferably washed with water, frozen, and dried in a vacuum. In performing the freezing treatment of the noodle strings, it is preferable that the noodle strings are beaded to a predetermined weight, packed in a mold or a final container, and then subjected to the freezing treatment. The freezing treatment may be performed by any of quick freezing and slow freezing, but by performing quick freezing, fine ice is uniformly formed on the entire noodle string, vacuum drying is performed smoothly,
In addition, instant noodles having excellent resilience and rich in elasticity and smoothness can be obtained, which is preferable. When the noodle strings are frozen by rapid freezing, generally, it is preferable to freeze the noodle strings at a temperature of -70 ° C to -95 ° C for about 8 to 10 minutes. Can be If the frozen noodles are to be stored before vacuum drying, it is usually necessary to store the noodles in a freezer at −25 ° C. to −35 ° C. until the vacuum drying process is performed, so that the next vacuum drying process is performed smoothly. It is preferred because it is performed.

Then, the frozen noodles are vacuum-dried until the moisture content of the noodles becomes 7% by weight or less to obtain instant noodles. Generally, this vacuum drying is preferably performed under a vacuum of about 0.2 to 1 mmHg for about 20 to 24 hours, since instant noodles excellent in restorability and texture can be smoothly obtained.

In the present invention, the step (b) of spraying water onto the noodle strings to extend the wave of the noodle strings after the steaming heat treatment with wet steam in the step (a) is employed, so that the noodle strings can be separated from each other. Re-adhesion is prevented, and the noodle strings are given a stiffness, and the noodle strings are beaded into noodle masses with many voids and frozen in a state with many voids. The process can be carried out smoothly, and the vacuum drying time is reduced by about 5% or more compared to the conventional method that does not spray water on the noodle strings and does not elongate the waves of the noodle strings. The instant noodles finally obtained are excellent in restorability and texture.

The instant noodles obtained as described above can be packaged as necessary and distributed and sold at room temperature. When restoring instant noodles, simply pour boiling water, immerse in boiling water, boil in boiling water for a short time, or in some cases, immerse in normal-temperature water to quickly restore to the edible state Can be.

[0032]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited thereto. In the following examples, the moisture content of the raw noodle strings, the moisture content of the noodle strings after the steaming treatment, the moisture content of the noodle strings after the boiling treatment, and the moisture content of the instant noodles were determined by the above formula (1). Further, the restored state and the texture of the noodles after the hot water were evaluated by ten panelists according to the evaluation criteria shown in Table 1 below, and the average values were taken.

[0033]

[Table 1] Evaluation criteria of the state of restoration of instant noodles and texture of the restored noodles ○ Restored state : 5 points: quickly loosened and extremely easy to eat. 4 points: fairly easy to loosen and easy to eat. 3 points: Unraveled relatively easily and almost easy to eat. 2 points: It is difficult to loosen and eat. 1 point: Extremely difficult to loosen and extremely difficult to eat. ○ Texture : 5 points: Elastic, excellent in smoothness, and extremely good in texture. 4 points: Slightly elastic, slightly smooth, and good in texture. 3 points: Slightly hard or chewy, and texture is slightly poor. 2 points: The core is left or too soft and it is not chewy and the texture is poor. 1 point: Do not restore to the state where eating is possible.

Example 1 [Production of Instant Udon] (1) Medium flour 25 kg, tapioca starch 2.5 k
g, 0.5 kg of salt, 50 g of α-tocopherol, 25 g of egg white and 10 kg of water are mixed and kneaded by a conventional method to form a dough. The dough is aged at a temperature of 25 ° C. for 20 minutes, and then subjected to composite-rolling. Te noodle obi (1.1m thick
m) using a # 12 round cutting blade and a width of 2.5 m.
m, raw noodle strings of 1.1 mm thickness (raw udon; moisture content 36
% By weight). The raw noodle strings are placed on a wire mesh conveyor while adjusting the cutting speed and gently waving in a continuous long state, and a steam heat treatment device (a hot water bath is placed below the conveyor and heated from below the hot water bath. Then, while continuously transported on a conveyor (conveyor speed: 6.1 m / min), wet steam at a temperature of 97 ° C. was sprayed for 2 minutes and 10 seconds to perform a steam heat treatment. (2) Next, the noodle strings subjected to the steaming heat treatment in the above (1) are successively mounted on a conveyor (speed: 19 m / min) different from that in the steaming heat treatment apparatus to extend the wave length of the noodle strings, From above the noodle strings, water at a temperature of 15 ° C,
Water was sprayed at a rate of 0.15 liter per 100 g of steamed noodle strings.

(3) The noodle strings after the treatment of the above (2) were cut into a length of about 33 cm, and then 180 g of each ball was beaded, put in hot water at a temperature of 95 to 98 ° C., and boiled for 3 minutes. Thereafter, the product was washed with water to obtain a boiled noodle string having a water content of 72% by weight. (4) After filling the boiled noodle strings obtained in the above (3) after washing with water for one serving (220 g) into a mold, rapidly freeze at -95 ° C for 8 minutes, and then freeze at -30 ° C for 6 hours. , 1
Vacuum drying treatment was performed under a vacuum of 0.2 mmHg for 22 hours to produce instant noodles having a moisture content of 4% by weight. (5) One serving of the instant udon obtained in (4) above (about 6
4g) into a container for tasting, pour 500 cc of hot water at a temperature of 98 ° C. into the container, cover with the lid, leave it for 4 minutes, remove the lid, add soup, and restore the texture of the restored udon to the above. When evaluated according to the evaluation criteria shown in Table 1, the results were as shown in Table 2 below.

<< Comparative Example 1 >> [Manufacture of Instant Udon] (1) Except that the step (2) in Example 1 (the step of extending the wave of steamed noodle strings and spraying water) was not performed. An instant noodle was produced in the same manner as in Example 1. However, in Comparative Example 1, it took 23 hours for the vacuum drying treatment to obtain an instant noodle having a water content of 4% by weight. (2) One serving of the instant udon obtained in (1) above (about 6
2g) was placed in a tasting container, and 500 cc of hot water at a temperature of 100 ° C. was poured into the container, and then restored in the same manner as in Example 1. The texture of the restored udon was evaluated as shown in Table 1 above. The results were as shown in Table 2 below.

Example 2 [Production of Instant Ramen] (1) 12.5 kg of strong flour, semi-strong flour
5 kg, tapioca starch 3.75 kg, salt 0.5 kg,
100 g of kansui, 100 g of xanthan gum, 50 g of α-troferol, 20 g of a coloring agent (riboflavin) and 9 kg of water are mixed and kneaded by a conventional method to form a dough. The dough is aged at a temperature of 30 ° C. for 40 minutes, and then mixed. -Rolled to make a noodle band (thickness 1.1 mm), using a # 22 square cutting blade, width 1.4 mm, thickness 1.1
mm raw noodle strings (raw ramen; water content 38% by weight), and the raw noodle strings are made of wire mesh while lightly waved by adjusting the cutting blade and conveyor speed in a continuous long state. , And sent to the same steam heat treatment apparatus as used in Example 1, and continuously transferred on the conveyor (conveyor speed: 6.1 m / min) at a temperature of 100 ° C.
For 3 minutes to perform steaming heat treatment. (2) Next, the noodle strings subjected to the steaming heat treatment in the above (1) are successively placed on another conveyor (speed 17 m / min) different from the one in the steaming heat treatment apparatus to extend the noodle strings waves, From above the noodle strings, water at a temperature of 15 ° C,
Water was sprayed at a rate of 0.1 liter per 100 g of steamed noodle strings.

(3) After cutting the noodle strings obtained in the above (2) to a length of about 30 cm, 170 g of balls are taken, put in hot water at a temperature of 95 to 98 ° C. and boiled for 3 minutes. After washing with water at 20 ° C. for 1.5 minutes,
By weight, boiled noodle strings were obtained. (4) After filling the boiled noodle strings obtained in the above (3) after washing with water for one serving (220 g) into a mold, rapidly freeze at -95 ° C for 8 minutes, and then freeze at -30 ° C for 6 hours. , 1
Vacuum drying treatment was performed under a vacuum of 0.2 mmHg for 20 hours to produce an instant ramen having a water content of 4% by weight. (5) Put one serving (approximately 64 g) of the instant noodles obtained in (4) above into a sample container, pour 500 cc of hot water at a temperature of 95 ° C. into the container, cover with the lid, allow the lid to stand for 3 minutes, and then cover Take the soup, put the soup, and evaluate the texture of the restored ramen according to the evaluation criteria shown in Table 1 above.
The results were as shown in Table 2 below.

<< Comparative Example 2 >> [Manufacture of Instant Ramen] (1) Except that the step (2) in Example 2 (the step of extending the wave of steamed noodle strings and spraying water) was not performed. Instant ramen was produced in the same manner as in Example 2. However, in Comparative Example 2, it took 21 hours for the vacuum drying treatment to obtain an instant ramen having a water content of 4% by weight. (2) One serving (approximately 63 g) of the instant noodles obtained in (1) above was placed in a tasting container, and 500 cc of hot water at a temperature of 98 ° C. was poured therein. Then, the texture of the restored ramen was evaluated according to the evaluation criteria shown in Table 1 above, and the results were as shown in Table 2 below.

Example 3 [Production of Instant Soba] (1) 17.5 kg of strong flour, 7.5 kg of buckwheat flour,
0.5 kg of salt, 75 g of α-tocopherol and 9 water
kg, and kneaded by a conventional method to form a dough. The dough is aged at a temperature of 20 ° C. for 20 minutes, and then subjected to composite-rolling to form a noodle belt (thickness: 1.2 mm). Is cut continuously into raw noodle strings (raw soba; moisture content: 36% by weight) having a width of 1.3 mm and a thickness of 1.2 mm using the cutting blades, and the raw noodle strings are conveyed in a continuous long state. While adjusting the speed and lightly waving, put it on a wire mesh conveyor, send it to the same steaming and heat treatment apparatus as used in Example 1, and continuously transfer it on the conveyor (conveyor speed 6.1 m / min) A steam treatment was performed by spraying wet steam at a temperature of 97 ° C. for 2 minutes and 10 seconds. (2) Next, the noodle strings subjected to the steaming heat treatment in the above (1) are successively placed on another conveyor (speed 15 m / min) different from the one in the steaming heat treatment apparatus to extend the wave length of the noodle strings, From above the noodle strings, water at a temperature of 15 ° C,
Water was sprayed at a rate of 0.1 liter per 100 g of steamed noodle strings.

(3) After cutting the noodle strings obtained in the above (2) to a length of about 30 cm, balls of 190 g are taken, put in hot water at a temperature of 99 ° C., and boiled for 3 minutes. ° C
Was washed with water for 1.5 minutes to obtain boiled noodle strings having a water content of 71% by weight. (4) After filling the boiled noodle strings obtained in the above (3) after washing with water for one serving (210 g) into a mold, rapidly freeze at -95 ° C for 8 minutes, and then freeze at -30 ° C for 6 hours. , 1
Vacuum drying treatment was performed for 20 hours under a vacuum of 0.2 mmHg to produce instant soba having a water content of 4% by weight. (5) One serving of the instant soba obtained in (4) above (about 63
g) into a tasting container, into which hot water 5 at a temperature of 98 ° C.
After pouring 00 cc, it was restored in the same manner as in Example 2 and the texture of the restored buckwheat was evaluated according to the evaluation criteria shown in Table 1 above. The results were as shown in Table 2 below. there were.

<< Comparative Example 3 >> [Production of Instant Soba] (1) Except that the step (2) in Example 3 (the step of extending the wave of steamed noodle strings and spraying water) was not performed. Instant soba was produced in the same manner as in Example 3.
However, in Comparative Example 3, it took 21 hours for the vacuum drying process to obtain instant soba having a water content of 4% by weight. (2) One serving of the instant soba obtained in (1) above (about 63
g) into a tasting container, into which hot water 5 at a temperature of 98 ° C.
After pouring 00 cc, it was restored in the same manner as in Example 3 and the texture of the restored buckwheat was evaluated according to the evaluation criteria shown in Table 1 above. The results were as shown in Table 2 below. Was.

Example 4 [Manufacture of instant noodles (juice type)] (1) Medium flour 12.5 kg, semi-strong flour 12.
5 kg, tapioca starch 2.5 kg, salt 0.5 kg, egg white 75 g, curdlan (thickening polysaccharide) 75 g, α-tocopherol 75 g and water 8.5 kg are mixed and kneaded by a conventional method to form a dough, and the dough is prepared. At 30 ° C
After aging for 0 minutes, the composite-rolled noodle strip (1.2 m thick)
m), and using a # 28 round cutting blade, the width is 1.1 m.
m, raw noodles with a thickness of 1.0 mm (raw noodles; water content 3
4% by weight), and the raw noodle strings were placed on a wire mesh conveyor while being lightly waved while adjusting the cutting blade speed and the wire mesh conveyor speed in a continuous long state. The wet steam at a temperature of 97 ° C. was sent for 2 minutes 1 while being continuously transferred by a conveyor (conveyor speed 6.1 m / min) to the same steaming and heat treatment apparatus as used in Step 1.
Steaming heat treatment was performed by spraying for 0 second. (2) Next, the noodle strings subjected to the steaming heat treatment in the above (1) are successively placed on another conveyor (speed 15 m / min) different from the one in the steaming heat treatment apparatus to extend the wave length of the noodle strings, From above the noodle strings, water at a temperature of 15 ° C,
Water was sprayed at a rate of 0.15 liter per 100 g of steamed noodle strings.

(3) After cutting the noodle strings obtained in the above (2) to a length of about 33 cm, 180 g of balls are taken, put in hot water at a temperature of 95 to 98 ° C. and boiled for 3 minutes. After washing with water at 10 ° C. for 1.5 minutes, the water content is 72
By weight, boiled noodle strings were obtained. (4) After filling the boiled noodle strings obtained in the above (3) after washing with water for one serving (220 g) into a mold, rapidly freeze at -95 ° C for 8 minutes, and then freeze at -30 ° C for 6 hours. , 1
Vacuum drying was performed for 21 hours under a vacuum of 0.2 mmHg to produce instant noodles having a moisture content of 4% by weight. (5) Put one serving (approximately 64 g) of the instant noodles obtained in (4) above in a tasting container, pour 500 cc of hot water at a temperature of 95 ° C. into it, leave it in the hot water for 3 minutes, The restoration time was measured and the texture of the restored somen was evaluated according to the evaluation criteria shown in Table 1 above. The results were as shown in Table 2 below.

<< Comparative Example 4 >> [Manufacture of instant noodles (juice type)] (1) Except that the step (2) in Example 4 (the step of spreading the steamed noodle strings and spraying water) was not performed. Produced instant noodles in the same manner as in Example 4. However, in Comparative Example 4, it took 22 hours for the vacuum drying treatment to obtain instant noodles having a water content of 4% by weight. (2) One portion of the instant noodles (approximately 64 g) obtained in (1) above was placed in a tasting container, and 500 cc of hot water at a temperature of 95 ° C. was poured into the container, followed by restoring in the same manner as in Example 4. The texture of the restored somen was evaluated according to the evaluation criteria shown in Table 1 above, and the results were as shown in Table 2 below.

<< Example 5 >> [Manufacture of instant noodles (yakisoba type)] (1) Medium flour 12.5 kg, semi-strong flour 12.
5 kg, salt 0.5 kg, egg white 75 g, pectin 50
g, xanthan gum 50 g, α-tocopherol 50 g
And 8.5 kg of water are mixed and kneaded by a conventional method to form a dough. After the dough is aged at a temperature of 25 ° C. for 30 minutes, it is compounded and rolled into a noodle band (thickness: 1.2 mm). Using a 28-round cutting blade, width 1.1 mm, thickness 1.0
mm raw noodle strings (raw noodles; moisture content 35% by weight), and the raw noodle strings are placed on a wire mesh conveyor while adjusting the conveyor speed in a continuous long state and lightly waving. Then, it is sent to the same steaming apparatus as used in Example 1, and while continuously transported by a conveyor (conveyor speed: 6.1 m / min), wet steam at a temperature of 97 ° C is sprayed for 2 minutes and 10 seconds to perform steaming and heat treatment. Was done. (2) Next, the noodle strings subjected to the steaming heat treatment in the above (1) are successively placed on another conveyor (speed: 20 m / min) different from the one in the steaming heat treatment apparatus to extend the wave length of the noodle strings, From above the noodle strings, water at a temperature of 15 ° C,
Water was sprayed at a rate of 0.15 liter per 100 g of steamed noodle strings.

(3) After cutting the noodle strings obtained in the above (2) to a length of about 33 cm, 190 g of balls are taken, put in hot water at a temperature of 95 to 98 ° C., and boiled for 3 minutes. , Washed with water at 15 ° C for 1.5 minutes to obtain a water content of 75
By weight, boiled noodle strings were obtained. (4) After filling the boiled noodle strings obtained in the above (3) after washing with water for one serving (230 g) into a mold, rapidly freeze at -95 ° C for 8 minutes, and then freeze at -30 ° C for 6 hours. , 1
Vacuum drying was performed under a vacuum of 0.2 mmHg for 23 hours to produce instant noodles having a moisture content of 4% by weight. (5) Put one serving (approximately 69 g) of the instant noodles obtained in the above (4) into a frying pan, pour 500 cc of hot water at a temperature of 98 ° C. into the frying pan, cover and leave it for 3 minutes. Then, put the oil in a frying pan and fry it well, then pour the sauce on a fried noodle-type somen and evaluate the texture according to the evaluation criteria shown in Table 1 above. The results are shown in Table 2 below. Met.

<< Comparative Example 5 >> [Manufacture of Instant Noodles (Yakisoba Type)] (1) The step (2) of Example 5 (the step of extending the wave of steamed noodles and spraying water) was not performed. Except that, instant noodles were produced in the same manner as in Example 5. However, in Comparative Example 5, it took 24 hours for the vacuum drying treatment to obtain instant noodles having a water content of 4% by weight. (2) Place one serving (approximately 69 g) of the instant noodles obtained in (1) above in a frying pan and pour 500 cc of hot water at a temperature of 98 ° C. into the frying pan. And its texture was evaluated according to the evaluation criteria shown in Table 1 above, and the results were as shown in Table 2 below.

[0049]

[Table 2] Types of noodles Vacuum drying time Restoration time Noodle quality (hours) (minutes) Restorability Texture Example 1 Udon 22 4 5 5 Comparative Example 1 Udon 23 4 2 2 Example 2 Ramen 20 3 4 4 Comparative Example 2 Ramen 21 3 2 2 Example 3 Japanese Soba 20 3 4 4 Comparative Example 3 Japanese Soba 21 3 2 2 Example 4 Somen 21 3 4 4 Comparative Example 4 Somen 22 3 2 2 Example 5 Yakisoba 23 3 4 4 Comparative Example 5 Yakisoba 24 3 2 1

From the results in Table 2 above, it is found that the raw noodle strings are steamed, the waves of the noodle strings are extended, water is sprinkled, boiled, frozen and vacuum dried. In the cases of Nos. To 4, Comparative Examples 1 to 4 in which the steam-treated noodle strings were boiled as they were, frozen, and then vacuum-dried without performing the wave stretching treatment of the noodle strings and the spraying of water.
Compared with the case of No. 4, the vacuum drying time can be shortened, and the instant noodles obtained thereby are excellent in restorability and can be restored to a state where they can be eaten in a short time, and the restored noodles have elasticity and smoothness. Excellent
It can be seen that the texture is good.

[0051]

According to the present invention, the raw noodle strings are steamed with wet steam in a state where the waves are formed, and then the waves of the steamed noodle strings are stretched to spray water, and then the noodle strings are boiled and frozen. According to the method of the present invention for producing instant noodles by performing vacuum drying, the desired instant noodles can be produced with good processability, workability, and vacuum drying treatment time shorter than before, with good productivity and low cost. And can be manufactured smoothly.

In particular, in the present invention, since the steaming treatment of the raw noodle strings is performed using wet steam, the subsequent boiling treatment can be performed in a short time, and the instant noodles finally obtained can be obtained. Is less likely to break or break,
When restored, it has a good texture with rich elasticity and smoothness, and the steaming heat treatment of the raw noodle strings with wet steam is performed while the waves are formed on the raw noodle strings. During the heat treatment, the steam easily hits the noodle strings, and the α-formation is efficiently performed, and further, the noodle strings are easily unraveled in the subsequent steps and the workability is improved.

Further, in the present invention, the noodle strings steam-heat treated with wet steam are not directly boiled as they are, but the waves of the steamed noodle strings are stretched and sprayed with water, and then the noodle strings are boiled. Thereby, even if the noodle strings adhere to each other due to the steaming heat treatment, the noodle strings can be separated, the subsequent noodle strings can be easily handled, and the noodle strings can be smoothly cut into a predetermined length. In addition, the cut noodle strings can be accurately weighed.

The instant noodles obtained by the method of the present invention can be restored in a state where they can be consumed in a short time using hot water or water, and the restored noodles are rich in elasticity and smoothness. Extremely good texture. Furthermore, since the instant noodles of the present invention do not use oil for drying, they are non-greasy and low in calories, and do not cause deterioration in texture or quality due to deterioration of oil during storage. It can be stored and distributed over a long period of time while maintaining the taste and texture.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Akira Hirose 19-12 Nihonbashi Koamicho, Chuo-ku, Tokyo Nisshin Seifun Co., Ltd. (72) Inventor Kunio Nagagura 1-3-3 Shimoishii, Okayama City, Okayama Prefecture 16 Nisshin Flour Milling Co., Ltd.

Claims (7)

[Claims] 1. A method for producing instant noodles, comprising: (a) steaming raw noodle strings with wet steam while forming a wave; (b) spraying water on the steamed noodle strings. Instant noodles, comprising: a step of extending a wave of the noodle strings; (c) a step of boiling the noodle strings; and (d) a step of freezing and vacuum drying the boiled noodle strings. Manufacturing method. 2. The steam heat treatment of step (a) is performed while transferring raw noodle strings on a conveyor in a continuous state, and the step (b) is performed while transferring the steamed heat-treated noodle strings on a conveyor in a continuous state.
Of water on the noodle strings and stretching of the waves of the noodle strings, and the ratio of [conveyor speed in step (a)]: [conveyor speed in step (b)] is 1: 1.5 to The production method according to claim 1, wherein the ratio is 1: 4. 3. The noodle strings are cut into a predetermined length after the water is applied to the noodle strings in step (b) and the noodle strings are stretched, and the cut noodle strings are cut in step (c). 3. The method according to claim 1, wherein the method comprises boiling. 4. The method according to claim 1, wherein the water content of the raw noodle strings supplied to the step (a) is 30 to 45% by weight. 5. The method according to claim 1, wherein the water content of the noodle strings after the water spraying treatment in the step (b) is 60 to 65% by weight. 6. The method according to claim 1, wherein the water content of the noodle strings after the boiling in step (d) is 67 to 72% by weight. 7. Instant noodles obtained by the production method according to any one of claims 1 to 6.