JPS5988057A - Production of instant chinese noodle - Google Patents

Abstract

PURPOSE:To obtain instant Chinese noodles having good reconstituting properties after pouring hot water and improved sense of eating, by adding a noodle quality improving agent and water containing potassium carbonate to wheat flour maturing the wheat flour dough, molding the dough into noodle strips, boiling the strips in hot water containing an organic acid, freezing the resultant noodle strips, and vacuum-drying the boiled noodle strips. CONSTITUTION:100pts.wt. wheat flour containing a noodle quality improving agent is mixed with 33-50pts.wt. water containing potassium carbonate, and the resultant dough is mixed at 24-33 deg.C and matured. The matured dough is then molded into slender noodle strips having <=1.5mm. thickness and boiled in hot water containing an organic acid to give 4-6 pH value. Thus, the moisture content of the noodle strips after the boiling is adjusted to 70-75%, and the pH value of the noodle strips is adjusted to 5-6.5. The resultant noodle strips are then dipped in cold water at 0-5 deg.C and cooled to 10 deg.C or below. The cold noodle strips are quenched in an atmosphere at -30--4 deg.C internal temperature of a refrigerator and frozen to -5 deg.C or below. The noodle temperature is then cooled to -30 deg.C or below. The cooled noodle strips are vacuum-dried to give the aimed instant Chinese noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing vacuum-dried instant Chinese noodles.

A. Prior Art Conventional instant noodles have been produced by kneading wheat flour with water, processing it into noodle strings, gelatinizing it, and then frying it in oil, hot air drying, or freeze-drying. However, noodle strings that have been fried and dried in tofu contain oil, which has the disadvantage of causing product quality to deteriorate due to oxidation of the oil after the noodle is manufactured. This had the disadvantage that the noodle tissue became too dense due to shrinkage, and the restorability of the noodles was poor. The freeze-dried layer had drawbacks such as the noodle strings collapsing and unraveling after pouring. The present inventor has completed the present invention through repeated research in order to solve these drawbacks of instant noodles.

The present invention was completed as a result of extensive experiments and numerous trials and errors over many years, with the aim of eliminating these drawbacks of conventional instant noodles.The important purpose of the present invention is to To provide instant noodles that have a quick recovery property after pouring hot water, prevent co-surface collapse, and have an extremely good texture.

C1 Configuration Hereinafter, embodiments of the present invention will be explained using actual concrete examples.

First, the main raw material, wheat flour, is mixed with additives for the purpose of improving noodle quality, flavoring, and making the noodle younger, using conventional methods. As additives, there are methods of mixing soybean lecithin, potassium carbonate sodium carbonate for the purpose of improving whole egg powder, etc., and also adding salt, or mixing some powder, but using the local method Good too. Flour mixed with additives is 10% flour.
0 and 30 to 50, preferably 33 to 40, brine in weight ratio is added and thoroughly kneaded.

Potassium carbonate, sodium carbonate, which is an additive to flour, adjusts the flavor of the noodles. Flour that is not mixed with potassium carbonate (i) is usually kneaded for 10 to 20 minutes, but flour mixed with potassium carbonate and sodium carbonate is kneaded for 20 to 20 minutes for the purpose of ripening the noodles. Knead for 30 minutes.

After that, the dough is further aged for 15 to 60 minutes and then stretched thinly and processed into a linear shape.

Noodle strings processed into linear shapes have a high Pi-1 value.

The noodle strings are placed in boiling water mixed with an organic layer such as acetic acid and boiled for 3 to 10 minutes. At this time, the organic acid mixed boiling water has a pH value of 4 to 6, preferably 4.5 to 5.
The mixing amount of the ridge organic acid is adjusted so that the amount becomes 2. The noodle strings boiled in this process have a pH value of 5 to 6.5 and a water content of 70.
~75%, preferably 73-74%, starch gelatinization is 8
Adjusted to 0% or higher.

The OPH value of the boiled noodles in this process is effectively adjusted by soybean lecithin, whole egg powder, etc. mixed as additives (4). These additives also improve the uniformity and stability of the quality of the noodles. For this reason, these additives are particularly important additives.

The boiled noodle strings are immersed in cold water for 1 to 10 minutes to cool them down and tighten the noodles. The cold water in which the noodle strings are immersed is usually set at 0°C to 5°C, and the noodle strings are cooled to 10°C or lower with this cold water.

After the noodle strings are pulled out of the cold water, the internal temperature is -3.
It is placed in a quick freezing tunnel at temperatures between 0 and -40°C. The noodles gradually cool down inside the tunnel.

At this time, it is preferable that the noodles be quickly frozen to a temperature of 5° C. or less within 20 minutes. Quick-frozen noodles are -30℃~-
Keep the product temperature between -30℃ and -40℃ in a 40℃ freezer.
Stored in a frozen state for 4 to 15 hours.

The noodles that have undergone the freezing process are carried into the chamber of the freeze-vacuum dryer, and are transferred to the drying process. The noodles in the drying process are
Cold trap - Stored in a freeze vacuum dryer at 40°C. At this time, the shelf temperature is 120℃, the vacuum degree is Q, 1 Torr.
Start vacuum drying under the following conditions. After 4 hours, the shelf temperature was lowered to 100°C, and 6 hours later, the shelf temperature was lowered to 50°C, and this state was continued for 8 hours to produce instant freeze-dried noodles.

The method for producing instant noodles produced through the above steps will be explained based on an actual example.

100kg of wheat flour (50kg of semi-strong flour + 50kg of medium-strength flour)
300g of soybean lecithin 200g of whole egg powder 1 2kg of salt
, 100 g of sodium polyphosphate is added to 4° C. Baume liquid brine 352 and mixed for 20 minutes. At this time, adjust the temperature of the liquid brine so that the temperature of the mixed dough is 24°C to 33°C. After mixing, the dough is aged for about 30 to 60 minutes. Next, the dough is made into noodle strips using a multifunction machine and aged for about 30 minutes, and then a #20 cutting blade is used to make noodle strings with a thickness of 1.5 mm or less, preferably 1.4 mm or less. after that,
Boil the noodle strings for 5 minutes in boiling water with acetic acid added dropwise so that the pH value is 4 to 6. After rinsing, place in cold water at around 0°C to 1°C in a colander.

Boiled 260g of this and arrange it on a tray, -
Pass through a quick freezing tunnel adjusted to 35℃ for 20 minutes.
The temperature of the product is lowered to -5°C or less in minutes, then frozen at -35°C for about 5 hours, and then the temperature is lowered to -30°C.

After freezing, place it in a freeze-vacuum drying chamber and initially keep the shelf temperature at 120℃.
, degree of vacuum 0. Vacuum drying was started under the conditions of ITorr, and as the vacuum drying progressed, the shelf temperature was lowered as needed to finally reach 50°C. Instant freeze-dried noodles were made after about 20 hours of contact.

D. Effect Pour boiling water over the noodles and make them completely boiled in 4 minutes (7) It was restored and had excellent texture and flavor.

In addition, even though these instant noodles are vacuum-dried instant noodles, they can be restored to the boiled state in a short time, so the surface of the noodle strings does not collapse in the restored state, and the core of the noodle strings remains intact. This resulted in extremely delicious instant Chinese noodles with no hard parts remaining.

Applicant: Tokushima Flour Milling Co., Ltd. (8)

Claims (5)

[Claims] (1) A process of adding brine in a weight ratio of 33 to 50 parts per 100 parts of flour to wheat flour containing a noodle quality improver, mixing and aging this at a dough temperature of 24°C to 33°C, and kneading. The process of forming the aged dough into long and thin noodle strings with a thickness of 1.5 mm or less, and the process of forming the noodle strings with a pH value of 4 to 6.
Boil in boiling water to which an organic acid has been added so that the water content of the axis after boiling is 70% to 75%, and the PH value of the noodle strings is 5.
The step of adjusting the pH to ~6.5 and the pH-adjusted noodle strings to 0℃~5
A process of cooling the noodle strings to below 10℃ by immersing them in cold water at a temperature of 130℃ to -40℃. A method for producing instant Chinese noodles, which comprises the steps of freezing, further cooling the product temperature to below -30°C, and vacuum drying the cooled noodle strings. (2) Production of instant Chinese noodles according to claim (1), in which any one or a mixture of soybean lecithin, whole egg powder, and sodium polyphosphate is used as the noodle quality improving agent. Method. (3) The method for producing instant Chinese noodles according to claim (1), wherein the dough is aged for 15 to 60 minutes. (4) The method for producing instant Chinese noodles according to claim (1), wherein the amount of brine added to the wheat flour is 35 to 45 per 100 parts of the wheat flour. (5) Soaking time of pH-adjusted noodle strings in cold water is 1 minute to 10 minutes.
The method for producing instant Chinese noodles according to claim 11, which is