JPS5928380B2 - Method of manufacturing instant noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing fried instant noodles.

Furthermore, in detail, the present invention provides instant fried noodles that have quick recovery properties and a texture similar to raw noodles by adjusting the water content of the noodle strings to 7 to 26% after steaming and before fried noodles. The present invention relates to a method for producing noodles.

Conventional fried instant noodles (hereinafter abbreviated as fried noodles).

) is wheat flour or a mixture of wheat flour (rice flour, buckwheat flour, etc.), starch (potato starch, corn starch, waxy corn starch, tapioca starch, etc.), etc., mixed with water, salt, brine, or noodle quality improvement. The noodles are mixed, kneaded, rolled and cut into noodle strings with the addition of appropriate ingredients, steamed, and further fried in edible oil to completely gelatinize and dehydrate the noodles.After cooling, seasonings and ingredients are added. Products have been manufactured by packaging the materials together.

However, in recent years, noodles processed through this deep-frying process have become porous and contain a large amount of oil (17 to 27%), resulting in a texture that is not as good as raw noodles. The result is slightly different, with the noodles being less strained and taking longer to cook.

In addition, the water becomes cloudy, making it unsuitable for light seasonings.

In addition, other problems have been pointed out, such as oxidation of the fats and oils contained during long-term storage, resulting in deterioration of noodle quality, and restrictions on storage.

In consideration of these points, non-fried instant noodles (hereinafter abbreviated as non-fried noodles) are produced by steaming and then drying by means other than frying, such as hot air drying.

) was developed, but this has the advantage of being stiff and slow to spread, but it does not provide an adequate degree of gelatinization, tends to become uneven, and is difficult to restore with boiling water. Unfortunately, hot air drying takes a long time, ranging from several tens of minutes to several hours, and the cooking time is also longer than that of fried noodles, and the texture tends to be a little crumbly after restoration. It had points.

The inventors of the present invention have completed the present invention as a result of intensive research to improve the problems of conventional fried noodles and non-fried noodles as described above, and have obtained instant noodles that incorporate the advantages of both. I was able to do that.

That is, the present invention involves uniformly kneading normal noodle-making raw materials,
An instant noodle product characterized by making noodle strings by a conventional method, steaming the noodle strings to gelatinize them, pre-drying to adjust the water content to about 7 to 26%, and then frying them in tofu. This is the manufacturing method.

The present invention will be explained in detail below.

In the present invention, known raw materials for noodle making can be used.

That is, wheat flour or buckwheat flour is the main ingredient, and other grain flours (rice flour, etc.), starches (potato starch, corn starch,
Waxy corn starch, tapioca starch, etc.) are appropriately selected and mixed, and water, seasonings such as salt, noodle quality improvers, etc. are appropriately used in combination.

The above raw materials for noodle making are uniformly kneaded using a mixer or the like, and noodle strips are formed by a conventional method, and then cut into noodle strings using a cutter roll or the like.

The noodle strings thus produced are subjected to steaming treatment to gelatinize the starch.

This steaming treatment can be carried out using a conventionally used steam-type steaming machine or the like, and the treatment temperature and time can be the same as those used in the conventional production of deep-fried instant noodles.

Further, if gelatinization of starch can be achieved, other gelatinization processes such as boiling (boiling heat) treatment can also be applied.

Next, the steamed noodle strings are pre-dried to adjust the moisture content to about 7 to 26% (wt%, the same applies hereinafter), preferably about 10 to 21%.

As a drying method, conventional hot air drying, microwave heating drying, infrared heating drying, etc. can be used alone or in combination.

In this moisture adjustment, when the moisture content is thicker than about 26%, the cloudiness is reduced compared to conventional fried noodles, but there is no big difference in the quality of the noodles;
If it is smaller than %, the frying time will be extremely unstable.
Browning becomes noticeable.

In addition, it does not return well to hot water and the quality of the noodles is quite hard, making it unsuitable.

The moisture-adjusted noodle strings are then molded and subjected to oil heat treatment.

This treatment involves immersing the noodle strings in edible oil (palm oil, cotton, modified lard, etc.) at about 130 to 160°C for about 30 to 60 seconds to bring the moisture content of the noodle strings to a range of about 2.5 to 5%. It will be achieved.

The fried noodles are then cooled and packaged with seasonings or oysters, or packaged in containers such as cups and bowls to produce products.

The effects of the method of the present invention will be explained below with reference to experimental results.

(Table 1) shows the relationship between the water content adjustment applied to the noodle strings after steaming treatment and the water content and oil/fat content of the produced fried noodles.

As is clear from this table, in order to completely gelatinize the noodle strings and dehydrate them to a predetermined moisture content through the deep-frying process, the higher the degree of dryness in the moisture adjustment, the lower the oil and fat content of the product. can be made smaller.

In other words, since the noodles produced by the method of the present invention are fried, there is almost no incomplete gelatinization or unevenness that occurs in non-deep-fried noodles, and at the same time, there is no change in fat or oil that conventional fried noodles have. Regarding the problem of peroxide-based main formation and quality deterioration, the content of oil and fat that causes this has been reduced to approximately 7.5 to 1.
Now it is possible to significantly reduce it to 5%,
Therefore, the quality deterioration as described above can be significantly suppressed.

In addition, in the deep-frying process, water in the noodle strings is released into the frying oil and the fried oil is absorbed into the noodles, but it is said that this evaporated water accelerates the deterioration of the fried oil. Therefore, according to the method of the present invention, It is possible to suppress the deterioration of the fried oil by reducing the amount of water evaporation in the frying oil, and furthermore, if the deterioration of the fried oil can be suppressed, it is also possible to synergistically prevent the quality deterioration of the noodles that have absorbed such fats and oils.

Further, conventionally, the time required for deep-frying processing was about 2 to 3 minutes, but with Illegal, it can be shortened to about 1/2 to 1/6 of about 0.5 to 1 minute.

Therefore, it is possible to save energy such as heating required for frying, and it is economical to manufacture.

(Table 2) shows the sensory test results when the moisture content was changed after steaming the noodle strings.

For the sensory test, 70g of instant noodles were placed in an insulated styrofoam container, and 400ml of boiling water (approximately 90°C) was poured into it.
The samples were left to stand for 3 minutes (5 minutes in some cases) and restored, and were evaluated by 10 panelists.

As shown in Table 2, the noodles produced by the method of the present invention have the best characteristics of both conventional fried noodles and non-fried noodles.

In other words, the good restorability, crispness and texture of fried noodles, and the firmness of non-deep-fried noodles when restored well.
The water is less cloudy, and at the same time the flouriness of the non-fried noodles is reduced, the oiliness of the fried noodles is also drastically reduced, and the taste is significantly improved.

As a result, the noodles had a texture similar to commercially available raw noodles.

The applicable range of moisture adjustment in the method of the present invention is approximately 7 to 26%.
However, about 10 to 21% is preferable in order to significantly impart the effects of the method of the present invention to the noodles.

As mentioned above, according to the invention method, it is possible to easily reconstitute with boiling water in a short time and obtain instant noodles that combine the advantages of conventional fried noodles and non-deep-fried noodles. can.

In addition, it reduces the amount of water evaporation during frying, shortens the frying process time, and significantly reduces the fat content, making it highly economical in terms of production, and significantly improving storage stability and hygiene. improvement can be achieved.

Examples using the method of the present invention are shown below.

Example 1 320 parts of water were added to 940 parts of wheat flour, 16 parts of salt, and 2 parts of brine, and the mixture was thoroughly kneaded using a kneading machine and rolled to a thickness of about 1.0 mm using rollers to form noodle sheets.

Next, cut into noodle strings using a No. 22 incisor roll,
Next, pass the noodle strings through a steam steamer for 1 minute and 20 minutes.
Steamed for seconds to obtain steamed noodle strings.

Next, the steamed noodle strings were pre-dried with hot air at 85°C for about 13 minutes to adjust the moisture content to about 16%, and the noodle strings were placed in palm oil that was quickly heated to 138°C without cooling. immersed in water and fried for about 45 seconds until the moisture content is 2.7.
%, and fried instant noodles with an oil and fat content of 11.1% were obtained.

Example 2 The steamed noodle strings obtained in Example 1 were heated in a microwave heating device (1
, 6kW, 2450MHz) for about 17 minutes to bring the moisture content to about 10%, and then, without cooling, the noodle strings were immediately immersed in lard oil at 140°C and fried for 40 seconds to remove moisture. Content rate 2.5%, oil content rate 11.1
% fried instant noodles were obtained.

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Claims (1)

[Claims] 1. An instant noodle product characterized by making noodle strings by a conventional method, steaming the noodle strings, pre-drying to adjust the moisture content of the noodle strings to about 7 to 26%, and then frying them in tofu. Manufacturing method