JPH11113514A - Fixing of ingredient material to instant noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain instant noodles to which an ingredient material is bonded and fixed by which cooking can be carried out simply by adding hot water thereto without requiring an individual bag for the ingredient material/a soup. SOLUTION: This method for fixing an ingredient material to instant noodles comprises a step for bonding and fixing the ingredient material directly to a lump of dried noodles or together with a soup placed on the lump of the dried noodles with preferably a liquid, a powdery, a granular or a massive binding and fixing agent, containing at least either of a dextrin and a readily soluble gelatin having 8-40, preferably 10-25 value of dextrose equivalent(DE).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for fixing ingredients to instant noodles, and more particularly to a method for producing instant noodles with ingredients on which various kinds of ingredients are arranged according to taste.

[0002]

2. Description of the Related Art Conventional instant noodles (instant noodles) originate in a one-touch cooking type which can be eaten only by pouring boiling water, and this has been used as instant noodles until now. Has established.
At present, instant noodles are widely accepted by general consumers because of their excellent preservability, easy cooking and portability, and their affordable price.

However, in the case of bag noodles, except for a portion of instant noodles such as chicken ramen (registered trademark), soup is separately added to noodle masses such as thin-fried fried noodles and hot-air dried noodles. Most types are packaged and attached. Also, when attaching ingredients, it is necessary to separately pack oysters into individual bags, etc., open these individual bags at the time of cooking, add them to the noodles, and further cook operations such as cooking in a pot for 3 minutes Most of the time, the complexity is undeniable.

[0004] In the case of snack noodles (cup noodles) as well, except for types such as cup noodles (registered trademark), soups and ingredients are also separately packaged and attached in individual bags and the like. In most cases, open the ingredients and soup on the noodle mass and pour hot water on it to eat.

In recent years, in particular, the consumption of instant noodles has reached 40 billion meals annually worldwide, and the number of individual bags used for these instant noodles has become enormous. There is concern.

[0006] Therefore, there is a demand for an instant noodle which is of a type in which soups and ingredients are not separately added to individual bags, which have improved convenience and are environmentally friendly. As a method of not adding soup to individual bags, in addition to the above-described method of producing chicken ramen (registered trademark) in which concentrated soup is infiltrated into pregelatinized noodle strings and then fried, the instant noodles prepared by the present applicant are Manufacturing method (Japanese
No. 61-173756). This method comprises adding a seasoning, a spice, and a flavor (soup) to a powder or granule containing at least one of a heat-setting component, a moisture-setting component, and a fat or oil having a melting point of 100 ° C. or less and solid at room temperature. The soup is placed on a dry noodle mass, and then heated or wet-heat treated to bond and fix the solid soup to the noodle mass.

Further, as a method of bonding and fixing ingredients to a dry noodle mass and not separately adding them to individual bags, the present applicant has already used a solid or semi-solid fat or oil having a melting point of 100 ° C. or less at room temperature. A method of bonding ingredients (Japanese Utility Model Application No. 54-84375) and a method of bonding and fixing ingredients using at least one of polysaccharides, natural gums, gelatin, and modified starch (Japanese Utility Model Application No. 54-1224086). No.) and so on.

[0008] If the soup and ingredients are adhered and fixed to the instant noodle mass, it is not only unnecessary to use individual bags or the like, but also the convenience at the time of eating is increased and the extra production cost can be reduced. Furthermore, it can contribute to the elimination of shortage of ingredients during packaging. The idea of the above-mentioned Japanese Utility Model No. 54-1224086,
Although it has been proposed as a means for solving these problems relating to the ingredients, the adhesive fixing agent in a flowing state disclosed therein causes the adhesive fixing agent to flow down into the noodle strings through the gaps of the noodle mass. In addition to unnecessary consumption of the adhesive fixing agent, the adhesive fixing agent does not always have sufficient adhesive strength, and also adds moisture to the noodle strings and ingredients, and preserves the noodles. In some cases, the properties were deteriorated.

[0009] Therefore, even if the solution viscosity is increased to sufficiently adhere the ingredients, the ingredients are arranged on the noodle mass with good appearance, and the adhesive fixing agent is applied thinly, the adhesive strength is often poor. In the end, the drawing of No. 54-1224086 (No. 2)
As shown in FIG. 4, FIG. 4), the components must be fixed in a form in which the ingredients are embedded in the adhesive fixing agent.
In addition, according to this method, the confectionery was thickly applied on the ingredients, so that the appearance was poor, and the restoring property upon pouring hot water was sometimes poor. Furthermore, according to the fixing means of the present invention, cracks and peeling may occur in the ingredients and the adhesive layer during storage, and depending on the type of the adhesive fixing agent, it may be dissolved when stored at a relatively high temperature. Was.

Further, the soup is adhered and fixed to the noodle mass by the method described in the above-mentioned JP-A-61-173756, and the ingredients are attached on the soup according to the description in the above-mentioned Japanese Utility Model Publication No. 54-1224086. In this case, the powdery or granular soup adhered and fixed previously elutes, and the solution flows into the space of the soup powder, resulting in poor soup solubility.

The inventors of the present invention have studied on a method for producing instant noodles with ingredients with further improved simplicity in order to overcome the problems in the prior art.

[0012]

Means for Solving the Problems In view of the above problems, the present inventors have been able to overcome the above-mentioned disadvantages by using a specific dextrin or gelatin as an adhesive and fixing agent for ingredients. By treating such an adhesive fixing agent in a powdery, granular, or lump form, and then coating the noodle lump with the lint before placing on the noodle lump, it is possible to obtain a good noodle lump fixing effect. With this knowledge, the present invention has been completed.

That is, the gist of the present invention is as follows:
A method for bonding and fixing ingredients on an instant noodle mass using an adhesive fixing agent, wherein the adhesive fixing agent contains at least one of dextrin having a DE value of 8 to 40 or easily soluble gelatin,
Preferably, a method of fixing ingredients to instant noodles, characterized by using a liquid or powdery, granular or massive adhesive fixing agent; prior to the adhesive fixing of ingredients to instant noodle mass, Ingredients to instant noodles characterized by placing a solid soup containing a heat solidifying component, a moisture absorbing solidifying component and at least one of solid fats and oils at room temperature at a melting point of 100 ° C. or less on an instant noodle mass. Fixing method; and a method for producing instant noodles using these fixing methods.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The noodle mass used in the present invention is an object to which ingredients are adhered, and is obtained by conventional methods such as fried noodles, hot-air dried noodles (including microwave-dried noodles) and freeze-dried noodles. Dried noodle mass of ordinary instant noodles can be used.

As the noodle mass of the present invention, it is preferable that the ingredients, and in some cases, a concave portion for bonding and fixing the ingredients and the soup are formed in the center thereof, but the flat and conical shapes are used. But can be used.

In the present invention, a cooled noodle mass can be used. However, in consideration of a decrease in the adhesive strength of the adhesive fixing agent due to dew condensation generated on the surface of the noodle band at a low temperature, preferably, a warm (warm) noodle mass is used. Used. Therefore, for example, in the case of fried noodles, it is preferable to use the noodle mass immediately after the frying process as much as possible, or to use the cooled noodle mass after warming it.

[0017] In the present invention, usually, ingredients are used which have a reduced water content by freeze-drying, hot-air drying or the like to impart preservability, and which can be easily restored by pouring in hot water.
In the case of the present invention, since the ingredients are bonded and fixed to the noodle mass, the ingredients hardly collide with each other or collapse, and a relatively large ingredient can be used. Also, in the present invention, ingredients such as gums, polysaccharides and the like as excipients, molded into blocks by freeze-drying or the like, or ingredients containing soup obtained by adding the excipients together with soup and freeze-drying Can also be used.

By using such freeze-dried ingredients containing soup, there is no need to individually package the soup, and the simplicity is further improved. Similarly, as a method of fixing the soup to the noodle mass without separately adding the soup to a small bag or the like, the above-mentioned method of producing chicken ramen (registered trademark) in which the concentrated soup is infiltrated into the noodle strings before drying treatment and seasoned. JP-A-61-17
The method of 3756 can also be used.

In particular, if a solid soup is placed on a noodle mass according to the method of JP-A-61-173756 and ingredients are attached to the upper surface of the soup by the method of the present invention, the appearance is good.
Also, when the hot water is restored, both the soup and the ingredients can be restored and diffused well. In addition, since the soup can be simultaneously adhered and fixed to the noodle mass at the same time as the ingredients by the wet heat treatment (evaporation treatment) process or the heat treatment process of the present invention, the manufacturing process can be simplified. Specifically, JP-A-61-173756 discloses a heat-solidifying component, a moisture-absorbing solidifying component, a soup having a melting point of 100 ° C. or less and containing one or more solid fats and oils at room temperature. Placed on a noodle mass, and further placed on the soup an ingredient and an adhesive fixing agent of the present invention, that is, an adhesive fixing agent containing at least one of dextrin having DE = 8 to 40 and easily soluble gelatin, and By soaking the solid soup and the adhesive fixing agent on the noodle mass, the soup and ingredients can be simultaneously adhered and fixed on the noodle mass with a single wet heat operation. Excellent fixing material can be obtained. In addition to the method of simultaneously bonding and fixing the soup and ingredients by a single wet heat operation, the solid soup is first fixed on the noodle mass using the method of JP-A-61-173756, and A two-stage fixing method such as bonding and fixing ingredients to soup using the method of the present invention can also be used.

The heat-solidifying component, the moisture-solidifying component, and the fat and oil having a melting point of 100 ° C. or less and solid at ordinary temperature disclosed in JP-A-61-173756 include sugars, polysaccharides, and the like. starch,
Sugar alcohols, amino acids, proteins, hardened vegetable oils and fats, lard, etc. In the present invention, soups containing or containing these are mixed and stirred, preferably those granulated by a granulator.

Next, as the adhesive fixing agent of the present invention, DE =
A dextrin having a DE of 8 to 40, preferably DE = 10 to 25, and / or a readily soluble gelatin are used.

"Dextrin" is obtained by partially decomposing starch, and can be used in any of a wet method and a dry method. In addition, as the starch derived from dextrin, corn, potato, tapioca, and the like can be used.
Etherified, esterified and cross-linked modified starches can also be used. As is clear from the examples described later, in the case of dextrin, it is important to use a dextrin having a DE value of 8 to 40, preferably 10 to 25. This "DE
The “value” is an index indicating the degree of starch degradation, and is the percentage of direct reducing sugars converted to glucose in solids.
Therefore, theoretically, glucose with DE = 100 becomes glucose. In a narrow sense, a dextrin having a DE value of about 10 is sometimes referred to as a dextrin, but in the present specification, it refers to a partially degraded product of starch widely unless otherwise specified.

On the other hand, as the "gelatin", acidic gelatin and alkali gelatin are generally used, and the gelatin in the present invention is a so-called easily soluble gelatin having improved solubility in water (immediate solubility). And gelatin obtained by hydrolyzing the above-mentioned gelatin to reduce the molecular weight, and gelatin that is finely divided by spray drying. Commercially available gelatin usable in the present invention includes SSB (trade name; manufactured by Nippi Co., Ltd.), SRC (trade name; manufactured by Nitta Gelatin Co., Ltd.), NC
G-10 (trade name; Miyagi Chemical Industry Co., Ltd.) or the like can be used.

In the present invention, these adhesive fixing agents are used in a liquid form or, preferably, in a powdery, granular or massive form. This is because, when the adhesive fixing agent is used in a liquid form (solution or fluid), the adhesive fixing agent is easily washed away through the gaps of the noodle mass, and the moisture of the solution deteriorates the ingredients, noodle strings and soup. -It may deteriorate the food and reduce the shelf life of the food. Further, in the case where the industrial production according to the present invention is intended, the use of a fluidized adhesive and fixing agent causes problems such as poor handling of the spilled liquid (adhesive and fixing agent) and poor handling due to stickiness (adhesion) of the solution. Also comes out. On the other hand, if dextrin or easily soluble gelatin is added to the noodle mass in the form of powder, granules or chunks, such a problem is solved.

When a powdery or granular adhesive fixing agent is used,
It is preferable to apply this to an ingredient and coat it, place the ingredient on the upper surface of the noodle mass, and then perform a wet heat treatment. Also,
If the surface of the ingredients is slightly moistened or greased when applying the adhesive and fixing agent, the ingredients can be coated well with the adhesive and the amount of the adhesive and fixing agent can be reduced ( The adhesive fixing agent can be used effectively without waste).
In addition, as a method of adding the adhesive fixing agent, a method in which the adhesive fixing agent of the present invention is sprayed on a noodle mass or a soup placed on the noodle mass and the ingredients are placed thereon, or conversely, noodles Any addition method, such as a method of spraying an adhesive and fixing agent on a component placed on a lump or a soup, may be used or may be used in combination.

On the other hand, when the adhesive fixing agent is added as a solution,
In order to avoid the drawbacks mentioned above when adding the solution as much as possible,
It is desirable that the solution be dropped or sprayed onto the ingredients on the noodle mass at a high temperature and a high concentration, and this be heated and dried as soon as possible.

According to the present invention, as described above, first, after bonding and fixing with powder, a solution of the bonding and fixing agent is added from above the fixed component to further strengthen the bonding strength. It is then possible to heat it.

The adhesive fixing agent used in the present invention, ie, DE
The amount of dextrin of 8 to 40 or easily soluble gelatin is appropriately adjusted depending on the amount of ingredients and the like. However, if the amount is as small as possible within a range where a sufficient adhesive force can be obtained, the production cost is reduced. In addition, it is desirable for the appearance of the fixed ingredients and for obtaining good restorability. Specifically, assuming that the ingredients per noodle mass per serving is about 1 to 3 g, the adhesive fixing agent of the present invention is added in about 0.05 g to 2 g, preferably about 0.1 g to 1 g.

Further, in the present invention, as long as the required adhesive strength can be obtained, these saccharides and other saccharides,
Starches, thickeners and the like can be used in combination.

Next, in order to adhere and fix the ingredients to the noodle mass, wet heat treatment or heat treatment is performed. If the ingredients and soup are added by mechanical filling or the like before this wet heat treatment or heat treatment, the ingredients or soup may swell (or may become uneven), and the contact area with the noodle mass surface may be sufficient. So that the ingredients, adhesives, soups, etc. should be "smoothed out" by applying vibration, pressing the ingredients with a cylindrical rod or a stick with a flat bottom. Is preferred.

When the adhesive fixing agent is added as a powder, it is subjected to a wet heat treatment. In this treatment, a method of spraying vapor in a steamer is most preferable. The condition is usually vapor deposition at 60 to 100 ° C. for about 10 to 120 seconds and cooling after vapor deposition. If the moist heat treatment time is too short, the adhesive strength may not be sufficient.
If left in a high-temperature environment for a long time, not only the adhesive fixing agent may be washed away or the adhesive strength may be weakened, but also noodles, ingredients, solid soup, etc. may absorb moisture, leading to deterioration in quality. Therefore, as the wet heat treatment condition, it is preferable to stop the spraying of steam immediately after the powdery, granular or massive adhesive fixing agent is almost liquefied, and to cool and solidify it.

When the adhesive fixing agent is added in the form of a solution,
Dry in heated air as soon as possible after the addition.
In this case, it is dried at 50-100 ° C. for several minutes to tens of minutes. However, when solid soup is fixed to noodle mass at the same time, soup may be dissolved at high temperature,
Usually, it is desirable to perform drying under a temperature condition of about 50 to 80 ° C.

The instant noodles having the ingredients adhered and fixed to the noodle mass in this way are packaged in a container such as a bag or a cup and distributed as a product.

[0034]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not construed as being limited based on the disclosure of these examples.

Selection of adhesive fixing agent Utility as adhesive fixing agent in the present invention (availability)
In order to confirm the following, various polysaccharides, thickeners, saccharides and the like were tested according to the following procedure.

About 2 g of freeze-dried ingredients (hot-air-dried green onion 0.5 g, freeze-dried corn) were placed on a glass dish of 9 cm in diameter.
0.5 g, freeze-dried char siu 1 g) was placed, and 2 g of each sample of the powdery adhesive and fixing agent shown in Tables 1 and 2 was sprayed on this ingredient and spread thinly. This is the steam flow
After steaming for 2 minutes in an 80 kg / hr steamer (98 ° C. in the refrigerator), it was cooled and stored at 25 ° C. and 55% humidity for one week.

As an evaluation method, adhesion and transparency were evaluated at the time of cooling before storage, and strength was evaluated after a storage period of one week. As for the hygroscopicity, it is necessary to consider the workability.
The condition after standing overnight at 55% humidity was evaluated.
The evaluation results are also shown in Tables 1 and 2 below.

[0038]

[Table 1]

[0039]

[Table 2]

As is apparent from the above results, the DE value was 8 to
It was found that a dextrin of 40, preferably a dextrin having a DE value of 10 to 25, and a readily soluble gelatin exhibited favorable adhesive performance.

Based on the results, the present inventors actually manufactured instant noodles using these adhesive fixing agents.

Example 1 Preparation of Instant Fried Noodles with Ingredients 800 g of flour and 200 g of tapioca starch were mixed in powder, and kneaded water obtained by dissolving 20 g of salt, 3 g of brine, and 2 g of sodium polyphosphate in 350 ml of water. And add 15 with a mixer
The mixture was mixed well for a minute to prepare a noodle dough. This noodle dough,
Rolled with a roll rolling machine, finally a 0.8 mm thick noodle belt,
Cut out with a round blade No. 16 to make a noodle string.

This noodle string was cut into a length of about 25 cm, and then this was steamed with a steamer at 200 kg / hr for 2 minutes, and a seasoning solution obtained by dissolving 100 g of sodium chloride in 1 liter of water. And then immediately drained and filled into a fly retainer.
The overall shape of the fly retainer is a cylinder with a diameter (upper diameter) of 11 cm and a height of 3 cm, and in the center of the bottom of the fly retainer,
The front cross-sectional shape used was an inverted-concave shape having a columnar protrusion with a diameter of about 6 cm and a height of 1.3 cm. In this fly retainer, the fly retainer opening is slightly widened toward the upper diameter portion so that the noodle mass can be easily removed from the fly retainer after the frying process, and the convex protrusion inside the fly retainer is positioned at the center in the fly retainer. It is in the form of a truncated cone standing on its part.

The noodle mass filled in the fry retainer is fried with palm oil at 150 ° C. for 2 minutes and 15 seconds while passing the closed fry retainer in an inverted state in a fry tank. An instant fried noodle with a serving of 80 g was obtained.

Hot air dried green onion 0.9g and freeze dried corn 0.4g
Then, they were lightly sprayed with water to moisten them. These and 1.0 g of freeze-dried char siu were evenly coated with powdered dextrin having a DE value of about 19 (trade name: Paindex # 4; manufactured by Matsutani Chemical Co., Ltd.) to coat the ingredients. Because of this, it blends well with dextrin without moistening).

The ingredients coated with dextrin are
Spread the noodle mass of the fried noodles prepared earlier with as little gap as possible, then put it in a steam chamber (internal temperature 98 ° C) set at a steam flow rate of 80 kg / hr for about 15 seconds to vapor-deposit. Was cooled.

The instant noodles with the ingredients obtained in this manner have excellent adhesion of the ingredients to the noodle mass, eliminating the need to separately add the ingredients to individual noodle bags, They were arranged on the surface and looked gorgeous, and were also aesthetically pleasing. In addition, this instant noodle with ingredients was put into a bowl-shaped cup, a soup for powdered Chinese noodles was added, and then hot water was poured, the adhesive fixing agent was immediately dissolved, and the ingredients came off the noodle mass. It was dispersed in the soup and the noodles and ingredients were returned to the water evenly.

Example 2: With ingredients by adding fixative solution
Fly recess noodles obtained in fried noodles Example 1, hot air drying leek 0.9
g, freeze-dried corn 0.4 g and freeze-dried char siu
Put 1.0g and spread. A dextrin solution heated to about 80 ° C. and having a DE value of about 17 (aqueous solution containing about 25
%; Trade name: TK-75; manufactured by Matsutani Chemical Co., Ltd.). Then, immediately, in a box-type hot-air drying device, in dry air at 60 ° C and a wind speed of 2 m / sec.
Heat dry for 10 minutes and allow to cool.

The instant noodles with the ingredients obtained in this manner have good adhesion of the ingredients to the noodle mass, without the necessity of separately adding the ingredients to the individual bags, and the They were arranged on the surface and looked gorgeous, and were also aesthetically pleasing. In addition, this instant noodle with ingredients was put in a bowl-shaped cup, a soup for powdered Chinese noodles was added, and then hot water was poured, the adhesive fixing material immediately dissolved, and the ingredients came off the noodle mass. It was dispersed in the soup and the noodles and ingredients were returned to the water evenly.

Example 3 Ingredients, fried noodles with soup by weight, sodium glutamate 4%, seasoning oil 6%,
10% spices, 60% chicken powder, 5% Chinese seasonings,
(Contains mainly amino acid-based moist heat solidified ingredients in Chinese seasoning and powdered soy sauce) Powdered soy sauce 15% is granulated into granules with good stirring for 30 minutes in a fluidized-bed granulator. Soup. 4.8 g of this granular soup was placed in the recess of the instant fried noodle obtained in Example 1.

On the other hand, 0.9 g of hot air-dried leek and 0.4 g of freeze-dried corn were lightly sprayed with white squeezed oil and moistened.
These and 1.0 g of freeze-dried char siu have a DE value of about 16
Dextrin (trade name: AMICOL 1; manufactured by Nisseki Chemical Co., Ltd.) and spread on the above-mentioned soup. Vibration was applied to make the soup and ingredients uniform, then the ingredients coated with a 6 cm diameter cylindrical pressing material were pressed from above,
Spray 0.2 g of powdered dextrin having a value of about 16 (trade name: AMICOL 1; manufactured by Nisseki Chemical Co., Ltd.) from the top of the ingredients and place in a steam chamber (98 ° C.) set at a steam flow rate of 80 kg / hr for about 20 seconds. It was deposited and cooled.

The ingredients and the instant fried noodles with soup obtained in this manner had good adhesion of the ingredients and soup to the noodle mass, and there was no need to separately add the ingredients and soup to individual bags. Moreover, the ingredients were arranged on the surface of the noodle mass and looked gorgeous, which was also preferable from the viewpoint of beauty. Also, the instant noodles with ingredients were put in a bowl-shaped cup and hot water was poured, the adhesive fixing agent was immediately dissolved, the ingredients were separated from the noodle mass, dispersed in the soup, and fixed. The soup melted quickly, and the noodles and ingredients also returned uniformly.

Example 4: Ingredients, 900 g of hot-air dried noodle flour with soup and 100 g of potato starch were mixed with powder, and kneaded water obtained by dissolving 20 g of salt, 8 g of brine, and 2 g of sodium polyphosphate in 350 ml of water. Was added and mixed well with a mixer for 15 minutes to prepare a noodle dough. This was rolled with a roll rolling mill to finally form a 1.28 mm thick noodle strip, which was
Cut out at No. 18 to make noodle strings. The noodle strings were steamed with a continuous steamer at 200 kg / hr for 2 minutes, and then cut into 25 cm lengths.

The noodle strings cut into a flavoring liquid obtained by dissolving 50 g of salt in 1 liter of water are immersed once, and then drained immediately.
The noodle strings were filled in a fly retainer. The shape of the fry retainer was the same as the fry noodle fry retainer used in Example 1. Unlike the case of Example 1, the noodle mass filled in the fry retainer was heated up to 105 ° C. by using a hot-air drier without turning the fly retainer upside down.
And dried for 30 minutes to obtain instant hot air dried noodles of 80 g per serving.

3% by weight of sodium glutamate,
From 2% seasoning oil, 4% spice, 24% pork powder, 10% Chinese seasoning, 45% powdered miso, 12% saccharides (wet and heat solidified ingredients in Chinese seasonings in addition to sugars) The resulting material was granulated into granules while being sufficiently stirred by a fluidized-bed granulator for 30 minutes to prepare a granulated soup. 15 g of this granular soup was placed in the recess of the instant hot-air dried noodles obtained in Example 3.

On this granular soup, 0.2 leek of hot air dried green onions
g, dried seaweed 0.3 g, hot air dried sprouts 0.5 g, hot air dried carrots 0.3 g, freeze dried corn 0.5 g, and vibrated to make the soup and ingredients uniform, and a soup with a 6 cm diameter cylindrical pressing material And press the ingredients,
Further, a powdery soluble gelatin SSB (trade name:
0.6 g (Nippi) was sprayed. Then, the noodle mass on which the soup and ingredients were placed was deposited in a steam chamber (98 ° C.) set at a steam flow rate of 80 kg / hr for about 20 seconds, and was then cooled.

In the instant hot-air dried noodles with the ingredients and the soup obtained in this manner, the ingredients and the soup are well adhered to the noodle mass, and it is necessary to separately add the ingredients and the soup to individual bags. Without
Moreover, the ingredients were arranged on the surface of the noodle mass and looked gorgeous, which was also preferable from the viewpoint of beauty.

When the instant noodles with the ingredients were placed in a bowl-shaped cup and hot water was poured, the adhesive and fixing agent was immediately dissolved, the ingredients were removed from the noodle mass, and dispersed in the soup. Immediately melted, and the noodles and ingredients also returned uniformly.

[0059]

As described above, according to the present invention, there is provided an instant noodle with ingredients which does not require individual bags for ingredients and can be cooked only by pouring hot water. It is provided. In particular, the DE value is between 8 and 40, preferably between 10 and 25
By using dextrin or readily soluble gelatin as an adhesive and fixing agent, the ingredients are adhered and fixed to the noodle mass well, and the ingredients and the fixing agent layer are imparted with a transparent feeling. Is obtained. According to the fixing method of the present invention, peeling of the ingredients during storage and cracking of the fixing layer can be suppressed, breakage (disintegration) of the ingredients can be prevented, and moisture absorption of the fixed ingredients and the fixing layer can be reduced. Can be moderately suppressed.

Further, by making these adhesive fixing agents in the form of powder, granules or lump, dissolution and outflow of the adhesive fixing agent at the time of bonding, which is recognized when a fluid adhesive fixing agent is used. In addition, various adverse effects such as the application of excessive moisture to the noodle strings and the use of an excessive amount of the adhesive fixing agent can be achieved.

Furthermore, according to the present invention, not only the ingredients but also the soup is adhered and fixed to the noodle mass, so that not only the ingredients but also a bag for the soup is not required, and the food can be eaten simply by pouring boiling water. It will also make it possible to create highly instant noodles.

Further, according to the present invention, by making instant noodles of a type that does not require individual bags or the like, problems such as consumption of materials and generation of dust caused by individual bags for ingredients / soup can be eliminated at once. Such excellent effects are synergistically derived.

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Tazuo Yamaya 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka Nissin Foods Co., Ltd.

Claims (10)

[Claims] 1. A method for bonding and fixing ingredients to an instant noodle mass using an adhesive fixing agent, wherein the adhesive fixing agent contains at least one of dextrin having a DE value of 8 to 40 or easily soluble gelatin. A method for fixing ingredients to instant noodles. 2. A solid soup containing a heat-solidifying component, a moisture-absorbing solidifying component and at least one of oils and fats having a melting point of 100 ° C. or less and being solid at room temperature before the ingredients are bonded and fixed. The method for fixing ingredients to instant noodles according to claim 1, comprising a step of placing the ingredients on the instant noodles. 3. The method for fixing ingredients to instant noodles according to claim 1, wherein the dextrin is a dextrin having a DE value of 10 to 25. 4. The method for fixing ingredients to instant noodles according to claim 1, wherein the dextrin and / or the readily soluble gelatin is in any of powder, granular, and massive forms. 5. The method for fixing ingredients to instant noodles according to claim 1, wherein the dextrin and / or the readily soluble gelatin is in a liquid state. 6. A method for producing instant noodles, comprising the steps of: placing an adhesive fixing agent and ingredients on an instant noodle mass, and placing the adhesive fixing agent and ingredients on a wet noodle mass. A heat treatment step, wherein the adhesive fixing agent is a powdery, granular or bulk adhesive bonding agent containing at least one of dextrin having DE value of 8 to 40 and readily soluble gelatin. A method for producing instant noodles. 7. A method for producing instant noodles, comprising the steps of: placing a solid soup, an adhesive agent and ingredients on an instant noodle mass, and placing a solid soup, an adhesive agent and ingredients. The instant noodle mass comprises a step of wet heat treatment, and wherein the adhesive fixing agent contains at least one of dextrin having a DE value of 8 to 40 or readily soluble gelatin, and powdery, granular or massive adhesive. A fixing agent, wherein the solid soup is a solid soup having at least one of a heat-solidifying component, a moisture-absorbing solidifying component and a fat or oil that has a melting point of 100 ° C. or less and is solid at room temperature. Manufacturing method of instant noodles. 8. A method for producing instant noodles, comprising the steps of: placing an adhesive fixing agent and ingredients on an instant noodle mass, and heating the instant noodle mass on which the adhesive fixing agent and ingredients are placed. A method for producing instant noodles, comprising a step of treating, and wherein the adhesive fixing agent is a liquid adhesive fixing agent containing at least one of dextrin having DE value of 8 to 40 and easily soluble gelatin. 9. A method for producing instant noodles, comprising the steps of: placing a solid soup, an adhesive fixing agent and ingredients on an instant noodle mass, and placing a solid soup, an adhesive fixing agent and ingredients. A step of heat-treating the instant noodle mass, and wherein the adhesive fixing agent is a liquid adhesive fixing agent containing at least one of dextrin or easily soluble gelatin having a DE value of 8 to 40, and further comprising the solid soup. Is a solid soup having at least one of a heat-setting component, a moisture-setting component and a melting point of 100 ° C. or lower and which is solid at room temperature. 10. The method for producing instant noodles according to claim 6, wherein the dextrin is a dextrin having a DE value of 10 to 25.