JPS5843754A - Preparation of instant noodles - Google Patents

Abstract

PURPOSE:To prepare instant noodles to be restored by water at normal temperature, by covering dried noodles after boiling, acid treatment, humectant treatment, and drying with an acidic aqueous solution containing an organic acid, followed by drying. CONSTITUTION:Common wheat flour for noodles is kneaded with food additives such as yam, glair, an edible organic acid, lecithin, carbonate, salt, and water, and the blend is roughly combined, molded, aged, and dried. The prepared noodles are boiled in hot water containing a small amount of salt,an aqueous solution of acetic acid in a pH of 4.5 is added to it, water is removed, and the noodles are sprayed with a humectant containing D-sorbitol and glucose and freeze-dried. The noodles are sprinkled with a solution containing a stabilizer such as sodium bicarbonate, potassium carbonate, citric acid, glucose, etc., dried by cold air, and adjusted to water content of <=13wt%, to give a product. When water at 20 deg.C is added to the product, it is used for food in a few minutes.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant noodles that can be reconstituted and eaten in a short time using water at room temperature (approximately 15 to 25°C).

Conventionally, in order to restore instant noodles to an edible state,
It is customary to pour boiling water into a container, cover it, and hold it for a certain period of time. In other words, when using conventional instant noodles (well, if you use an open container, even if you pour boiling water into them, they cannot be restored sufficiently, and even if you use a sealable container, they cannot be restored with warm water other than boiling water or room temperature water. I couldn't do that.

Therefore, this invention was made in order to eliminate the drawbacks of such conventional instant noodles.
An acidic aqueous solution containing an edible organic acid, an alkali for food additives, and a stabilizer for dried noodles obtained through various processes such as kneading, rough conditioning, molding, aging, steaming, acid treatment, sorbitol glucose treatment, and drying. The present invention provides a method for producing instant noodles, which is characterized in that the product has a residual moisture content of 13% or less after being evenly coated with the product by spraying, coating, or dipping, and the details thereof will be described below.

The flour used in this invention does not need to be particularly different from that used for general noodles, and the main ingredient may be strong flour, medium-strength flour, weak flour, or an appropriate mixture of these. For the purpose of improving noodle quality, for wheat flour such as
One or more of yam yam, egg white (preferably freeze-dried), edible organic acids, carbonates, lecithin, seasonings, etc. may be mixed. Adding an appropriate amount of water to the raw material powder blended in this way, kneading (mixing), roughening and compounding to promote moisture distribution and gluten formation, then rolling, shaping such as noodle string cutting, cutting, etc. After going through processes such as aging, the noodles are finished. In order to fully exhibit the effects of this invention, the temperatures of raw materials such as powder and water and intermediate products and room temperature during the above noodle-making process are slightly lower than the temperature during conventional noodle-making ( The temperature is preferably 15 to 25°C.

After the noodles have been made, soak them in boiling water with about 2-3% salt.
Steam for about 2/3 of the required time (7 minutes instead of 10 minutes) to gelatinize the starch, then add acetic acid water (for example, pH
The sample is cooled and sterilized while rinsing (about 4 to 5 minutes), drained, treated with a humectant such as D-sorbitol 8 and glucose, and freeze-dried.

1. When freeze-drying, pay attention to pre-freezing in advance.

In other words, steam it! It is necessary to cool the starch rapidly so that the starch does not return to 6°, so freezing takes about 3 hours to a temperature of at least -60°C (product temperature), and drying takes 8 to 12 hours. , it may be carried out at a maximum temperature of +60°C (product temperature). Freeze-drying is carried out within a temperature range of (usually -) -40°C to -40°C, but in this invention there is a considerable range in the upper and lower limits.

Noodles after freeze-drying contain about 3% water on average, but these noodles can be filled with an acidic aqueous solution equivalent to about 10% as shown below by spraying, coating, or dipping. Cover and dry with cold air to reduce the residual moisture content of the product to 13% or less.

The acidic aqueous solution contains edible organic acids (e.g. citric acid, tartaric acid, acetic acid, malic acid, conolilic acid, etc.) and edible alkalis (e.g. sodium bicarbonate, potassium carbonate, etc.).
It is an aqueous solution prepared by adjusting the concentration of (other) to around -4.5 and about 10%, but in order to minimize the generation of carbon dioxide gas,
Add appropriate amounts of sugars such as glucose and lactose as stabilizers.

The final product of this invention obtained by the above method is 1
Just by pouring water at 5 to 25 degrees Celsius, it will be restored to an edible state in a short time while generating a slight amount of carbon dioxide gas.

Examples will be described below.

Flour (25 kg strong flour and 125 kg all-purpose flour) 15
0 kg, 300 g of sodium bicarbonate, 100 g of citric acid, and 600 g of freeze-dried potato powder.

150g egg white, 100g egg yolk lecithin powder.

250g of common salt was added, water equivalent to 35% was added to the dough, kneaded, and the raw somen noodles obtained by rough conditioning, molding, ripening, drying, etc., were added with 2 to 3% of salt. Steam it for about 6 to 8 minutes in boiling water of 95℃ or higher.
Rinse with 4.5 acetic acid water, shape each ball of boiled noodles (200 g), and spray the moisturizer evenly over the surface to reduce the temperature to -4.
After pre-freezing at 0°C for about 3 hours, the temperature of the product was gradually raised under reduced pressure until the temperature reached 4 after about 10 hours.
As a result of this freeze-drying at 0°C and residual moisture of 3.0 ± 0.5%, about 2200 somen balls with an average weight of 60 g were obtained.
Its total weight was approximately 132 kg. Next, 10 liters of an aqueous solution containing 200 g of sodium bicarbonate, 50 g of potassium carbonate, 400 g of citric acid, and 10 liters of an aqueous solution containing 200 g of glucose, 100 g of lactose, and 50 g of sodium alginate as stabilizers was sprayed over the dried noodles. . Next, dry this using cold air and
After a period of time, it was confirmed that the moisture content of the noodles was 11.5±0.5%, and the product was packaged in a plastic film. Two days later, about 500 cc of 20°C water was poured into one ball (60 g) of this product, and the product was restored to a state in which it could be eaten in 2 to 3 minutes. The amount of 5 balls of somen noodles restored using this method is 5
When people tried it, one person found it to be the same taste as the regular product, and 3
One person found it a little softer, and one person said it tasted better than the regular product.

Patent applicant: Yoshiko Takekoshi

Claims (1)

[Claims] Dried noodle paste, edible organic acid and food additive alkali, whose main ingredient is wheat flour, obtained through various processes such as kneading, rough conditioning, molding, ripening, steaming, acid treatment, sorbitol glucose treatment, and drying. This method for producing instant noodles is characterized in that the product is evenly coated with an acidic aqueous solution containing a stabilizer and a stabilizer by spraying, coating or dipping, and then the residual moisture of the product is reduced to 13% or less.