JPS58216656A - Production of instant dried noodle - Google Patents

Abstract

PURPOSE:Raw noodles are subjected to aging treatment in the course of their production to adjust its water content to a certain level and to super-heated steam treatment so that the water in the noodle lines evaporates in a certain range of evaporation rate to produce the titled noodles of high swelling without crack formation. CONSTITUTION:Materials for noodles such as wheat flour, salt and other constituents are kneaded together with water into a dough and the dough, undrawn noodle band therefrom, drawn noodle band or noodle lines obtained by cutting the band are subjected to aging treatment at one of the above stages to adjuste the water content of the resultant raw noodles to 35-45%. The noodles are dried with super-heatd steam so that the evaporation rate is 0.25-1g/sec 100g of the noodles, until the content reaches 3-14% in the dried noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant dry noodles that are free from cracks, have a high degree of swelling, and exhibit a uniform puffed state. The present invention relates to a method that can provide dried noodles that have good restoring properties even when applied to noodles with a large diameter wire, and have an excellent texture after restoring.

It has been known that superheated steam is used to gelatinize and dry noodles, and it is said that this method has higher drying efficiency and can produce dried noodles of better quality than when hot air is used. There is.

However, when the target is noodles with large diameters such as udon noodles, it is not possible to obtain dried noodles with a high degree of puffing and a uniform puffed state using conventional known processing conditions, and therefore the restorability is also poor. In other words, it was unsuitable for use as an instant food whose primary purpose is instant preparation.

In order to solve the above-mentioned problems, the present inventors have investigated the relationship between all processing conditions such as steam temperature, steam flow rate, and treatment time during superheated steam treatment and the properties of dried noodles after treatment. As a result of repeated experiments and studies, it was discovered that the rate of transpiration of water within the noodle strings during superheated steam treatment is the biggest factor determining the puffed state of the noodle strings after drying.

In other words, we have learned that when noodle strings are subjected to superheated steam treatment so that the water within the noodle strings evaporates at a transpiration rate within a specific range, dried noodles with a high degree of puffiness from the surface layer to the inside of the noodle strings can be obtained. Obtained.

In general, the moisture content of the object to be treated in superheated steam treatment (unlike in the case of hot air treatment, since the water vapor condenses and adheres to the surface of the object to be treated at the beginning of the treatment - once it shows a tendency to increase, then It will reduce to a square shape, and drying will be completed after a while, but
The transpiration rate in the present invention refers to the transpiration rate when moisture decreases.

However, when the present inventors attempted superheated steam treatment of noodles at a transpiration rate within a specific range based on the above findings, dry noodles with a high degree of swelling were obtained in terms of the appearance of the mature culm, but inside the noodles were layered. Many cracks have occurred in the noodles, and the state of swelling is extremely uneven.Also, when α-raw noodles such as steamed noodles are used for superheated steam treatment, blistering on the surface of the noodle strings is also noticeable. It became clear that it would become a thing.

As a result of further research to solve these problems, the present inventors adopted raw noodles that were not subjected to steaming or boiling as the form of noodle strings during superheated steam treatment.
Furthermore, by increasing the moisture content of the noodles compared to conventional raw noodles, it was possible to completely solve the above-mentioned problems, and it was possible to obtain dried noodles that exhibited a uniform puffed state without cracking or blistering.

Furthermore, by carrying out aging treatment at any time during the raw noodle manufacturing process, the present inventors can completely eliminate the cracks described above and obtain noodles with a chewy and pleasant texture similar to that of a hand-made noodle. We also found out that.

The requirements for the instant dry noodle manufacturing method of the present invention obtained as a result of the above research are that the noodles to be treated are raw noodles that have been subjected to aging treatment at any time during the manufacturing process; The moisture content of the noodle strings is 35 to 45 grams, which is higher than that of conventional raw noodles, and the superheated steam treatment is carried out. ~1. o(1/s,
This is a combination of the requirements that the moisture content of the product dried noodles is 3 to 14 degrees. Therefore, even if one of the above requirements is lacking, dry noodles having satisfactory characteristics as in the present invention cannot be obtained.

The method of the present invention will be explained in detail below.

First, in the present invention, raw noodles such as wheat flour and salt are added with water, kneaded, and made into noodles according to a conventional method to obtain raw noodles; however, the moisture content thereof is set to 35 to 45%, which is higher than that of conventional raw noodles.

The water content of raw noodles is determined by the machine suitability during noodle making and the drying process. It is usually adjusted to 30 to 33 inches in consideration of efficiency or drying conditions.

However, when superheated steam is used for gelatinizing and drying raw noodles, the inventors found that with such a moisture content, the noodle strings after drying exhibit an uneven swelling state, and cracks occur in layers inside the noodle strings. It was discovered that cracking occurs, causing the noodle strings to separate during water absorption and restoration, and the problem was successfully solved by increasing the water content of the raw noodles to 35 to 45 inches. However, when the water content exceeds 45%, it causes problems in noodle-making processes such as rolling, and requires a long time for drying, making it unsuitable for industrial production.

Furthermore, the present invention is characterized in that the ripening treatment is performed at any time during the manufacturing process of the raw noodles to be subjected to the drying treatment.

The arbitrary period refers to dough obtained by adding water to raw materials such as flour and salt and kneading them, coarse noodle sheets formed from the dough, noodle sheets obtained by rolling it, and raw noodles cut from the noodle sheet with a cutting blade roll. A period of time in which one of the following conditions exists.

The aging process almost completely eliminates cracks inside the noodle strings that occur during drying, even for noodles with large diameters such as udon noodles, which are conventionally difficult to dry uniformly. It was possible to obtain noodles that are uniform and have a higher degree of swelling, and therefore have extremely good restorability. Furthermore, by applying this aging process, we succeeded in obtaining noodles with good chewiness in terms of texture.

The aging process in the present invention refers to the process of aging without increasing or decreasing the moisture content of the processed material at any time during the raw noodle manufacturing process.
This refers to aging for a predetermined period of time, and an example of the processing method is a maturation chamber with a temperature of about 5 to 40°C and a temperature controlled so that the moisture content of the material to be processed reaches the equilibrium moisture value. An example of this method is to hold the object for about 90 minutes.

When the temperature during ripening is below 5°C, the object to be treated will harden and the effect of the aging treatment cannot be expected; on the other hand, when the temperature during ripening is 40°C
If the temperature exceeds t, the object to be treated becomes softer than t, and therefore a structure strong enough to cause swelling during drying cannot be obtained, and the degree of swelling decreases.

Also, if the aging process time is less than 5 minutes, the effect of the aging process cannot be expected, and if it exceeds 90 minutes, the temperature during aging is 40°C.
The degree of swelling decreases for the same reason as when the temperature exceeds ℃.

Preferred conditions for the aging treatment for the effect upper layer of the present invention are 20 to 35°C for 10 to 30 minutes.

As an example of a mode of aging treatment other than using the above-mentioned aging chamber, there is a method in which the object to be processed is covered with a vinyl sheet or the like, and the object is covered with a vinyl sheet or the like, and the material is allowed to fall while suppressing drying.

The aging process is a process that has traditionally been carried out in the production of boiled noodles such as udon, and generally speaking, the aging process allows the moisture in the noodle material to penetrate to the inside, making the distribution of moisture uniform. It is said that this promotes the formation of gluten strands, resulting in an excellent texture.

However, the present inventors have found that the aging process is particularly effective in increasing the degree of puffiness of the noodles during drying, and is also effective in preventing cracks in the noodle strings during drying. This is a fact discovered for the first time, and such an effect was completely unknown in the past. That is, in the past, aging treatment was merely used to improve the structure of raw noodles. In response to this problem, the inventors of the present application have specifically confirmed through experiments that aging treatment has a remarkable effect on equalizing the puffing of instant dried noodles, improving the degree of puffing, and preventing cracking, and has demonstrated this for the first time. It was applied to the production of instant dry noodles.

In the method of the present invention, raw noodles after ripening are subjected to superheated steam treatment without being subjected to gelatinization treatment such as steaming treatment or boiling treatment. The present inventors have discovered that the coating on the surface of the noodle strings formed during the gelatinization process and the strengthening of the internal structure due to thermal denaturation are the causes of cracks and cracks inside the noodle strings during the superheated steam treatment. As a result, it was decided that raw noodles should be subjected to thermal steam treatment.

To Book 5, when performing superheated steam treatment, the water evaporation rate in raw noodles should be 0.25 to 0.25 per t 00 P.
It is important to set the value to +, OOy·/sec.

What is the moisture evaporation rate in the present invention? 15 The moisture content of the noodles rises due to the condensation and adhesion of hot steam to the surface of the noodles, and from the point at which it reaches its peak, the water content rises at the end of the superheated steam treatment. It is obtained by dividing the moisture evaporation rate of the cheek by the elapsed time, and the actual T (in other words, it indicates the average rate of moisture transpiration from the peak time to the end of the treatment).

The factors that determine the transpiration rate are the temperature of the superheated steam used, the flow rate, the moisture content of the streaks, the diameter of the noodle strings, the convergence state of the noodle strings (the degree of density of the noodle mass), and the noodle strings after processing. There are a wide variety of factors such as water content, but in the present invention, these factors are comprehensively taken into account and the water content of the noodle strings is 0.25 to 1.00 per 10,077' of raw noodles! A superheated steam treatment is performed so that transpiration occurs at a transpiration rate of i'/sec.

Here the transpiration rate is 0.25! When the rate is less than i'/second, the degree of swelling of the noodle strings is low, resulting in poor restorability.

In particular, if the noodles to be treated are noodles with the diameter of noodle strings such as udon, it takes a long time to absorb and restore water, and the texture after restoration is hard and crumbly, which is not desirable, while the transpiration rate is too high. When the time exceeds 9 seconds, the difference between the surface and the inside of the noodle strings becomes noticeable in the 9 directions of the heat, resulting in burntness. Even if a ripening process is performed during noodle production, the occurrence of cracks inside the noodle strings is unavoidable.

Therefore, when the water evaporation rate specified in the present invention deviates from the above range, dry noodles with a high degree of swelling and a uniform puffed state cannot be obtained.

The above superheated steam treatment ultimately results in a moisture content of 3 to 1.
Obtain dried noodles dried to 4%. This range of water content was determined in consideration of production efficiency and storage stability of dried noodles. In other words, it takes a very long time to dry the noodles in order to reduce the moisture content of the noodles to less than 3 grams without burning or cracking.
On the other hand, when the moisture content exceeds 14%, it lacks shelf life as an instant product.

The instant dried noodles obtained by the method of the present invention have almost no occurrence of cracking or cracking, have a high degree of swelling, and are evenly puffed. It has a crisp texture and an excellent flavor.

Moreover, the method of the present invention is especially effective when applied to noodles with large diameter noodles such as udon noodles, for which good puffed products could not be obtained in the past, and it can be used to produce instant udon noodles with excellent restorability and texture. can be provided.

The present invention will be explained in more detail with reference to Examples below, and the properties will be compared with a control product to further clarify the effects of the present invention.

Example 1 Water was added to wheat flour and salt (3% weight ratio to wheat flour by hand), and a dough obtained by kneading was formed into coarse noodle strips (noodle thickness: 30 nm) using a conventional method (moisture content: 38%). After that, heat the same coarse noodle strip to 25 ℃.
℃ and humidity is adjusted to 85%.
Hold for a minute and undergo a slight aging process.

After finishing (moisture content of the coarse noodle strip after aging treatment: 38%), and then rolling the same coarse noodle strip (final foil thickness: 1.8 mrn),
Raw noodles were obtained by cutting with a No. 10 square cutting blade roll.

Next, the noodles were treated with superheated steam at a temperature of 185° C. and a flow rate of 4.6 m/sec for 80 seconds to obtain udon-type instant dried noodles of the present invention (sample A) with a moisture content of 8 g. The water evaporation rate in this example was 0.47 g/sec.

Comparative Example 1 Example 1 except that the aging treatment in Example 1 was not performed.
Instantly dried m (sample B) was obtained in exactly the same manner as the method.

Comparative Example 2 Example 1 except that the noodles were treated with superheated steam at a temperature of 1-40°C and a flow rate of 4.6 m/sec for 210 seconds to obtain dry noodles with a water content of 6 t (moisture transpiration rate, 0.18 P/sec). Instant dried noodles (Sample C) were obtained in exactly the same manner as the method.

Comparative Example 3 The moisture content of raw noodles subjected to superheated steam treatment was set to 33%,
Instant dried noodles (su/pull I) (moisture content 5%) were obtained in exactly the same manner as in Example 1 except that the superheated steam treatment time was 75 seconds.

Control Example 4 Raw noodles obtained in the same manner as in Example 1 were steamed with saturated steam at 100° C. for 60 seconds to obtain steamed noodles with a water content of 38 inches. Next, the noodles were subjected to superheated steam treatment in the same manner as in Example 1 to obtain instant dried noodles (sample E) with a water content of 8 t.

The swelling state and the properties after restoration of the samples produced by each of the above methods were compared. The results are shown in Table-1.

■+li revision] Regarding the properties after restoration, each sample was boiled for 6 minutes and used as a control. The degree of swelling, shrinkage rate, and blistering were measured by the following methods.

Blisters: The average number of blisters per 10 crn of noodle strings is shown.

As shown in Table 1, the product of the present invention (shown in FIG. 1) has much superior properties compared to other control products (shown in FIGS. 2 to 5).

・Basic Example 2 A coarse noodle sheet (super thick 30F11) with a moisture content of 38%), then transported into a ripening room adjusted to a temperature of 25°C and a humidity of 85°C, and maintained for about 15 minutes for the first aging process (rough noodle strips after the same process). moisture content of 38%),
The noodle strips were further rolled to form noodle strips with a thickness of 8 mm (moisture content: 38 cm), and then the same noodle strips were carried into a ripening chamber adjusted to a temperature of 25°C and a humidity of 85 cm, and held for about 10 minutes. Perform the second aging process (moisture content of the coarse noodle strip after the same process is 38 t)
, after further rolling (final noodle thickness i, 1vx)
Raw noodles were obtained by cutting with a No. 20 square cutting blade roll.

Next, the raw noodles were treated with superheated steam at a temperature of 170°C and a flow rate of 2.0 m/sec for 100 seconds to reduce the moisture content to 9.591.
+Chinese noodle type instant dried noodles of the present invention were obtained. The water evaporation rate in this example was 0.37'j-7 seconds.

The instant dried noodles obtained have no blistering on the surface of the noodles and are glossy.
In addition, the noodles puffed uniformly and were fully restored by boiling for about 2 minutes, giving them an excellent texture and flavor as Chinese noodles.

[Brief explanation of drawings]

FIG. 1 is an electron micrograph (magnification: 32 times) of a four-line cross section of instant dry noodle lean pull produced by the method of the present invention. Figures 2 to 5 are electron micrographs (magnification: 32x) of the noodle strings (D cross section) of control product B-E.
Michi Fuji Procedural Amendment Written on October 12, 1981 by Kazuo Wakasugi, Director General of the Permanent Office], Indication of the case 1982 Patent Application No. 91840 52 Title of the invention Method for producing instant dried noodles 3 Person making the amendment Ju1 Relationship with the case Patent applicant 4 Agent 〒104 5B Column 6 of the detailed description of the invention in the specification subject to the amendment / Contents of the amendment °□ 138% stated in the 13th negative line 8 of the specification ” to “44%”
and correct it. "18%" written in the negative 9th line of No. 13 is corrected to "9chi".

Claims (1)

[Claims] The raw noodles are aged at any time during the manufacturing process, and the water content is adjusted to 35 to 45%, and the raw noodles thus obtained are heated with superheated steam to reduce the water evaporation rate in the raw noodles. A method for producing instant dried noodles, which comprises drying the noodles to a rate of 100 z at straining of 0.25 to 1,00 to 1/sec, and adjusting the moisture content of the dried noodles to 3 to 14%.