JPS5995854A - Prevention of crack of dried noodle - Google Patents

Abstract

PURPOSE:To prevent occurrence of crack of dried noodles, by putting raw noddles or steamed noodles immediately after high-temperature drying into an atmosphere at a specific temperature and humidity, making the water content of the inner part and the surface of dried noodles uniform. CONSTITUTION:After raw noodles or steamed noodles are dried at high temperature (e.g., spraying of superheated steam at 170 deg.C), the prepared dried noodles are immediately put in an atmosphere at 50-100 deg.C high temperatue and humidity having an equilibrium water value equal to or higher than the water content of the surface of the dried noodles and lower than the water content of the inner part of the dried noodles, and water distribution at every part of the dried noodles is made uniform.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preventing cracking of dried noodles, and more specifically, to prevent the occurrence of cracking or distortion during storage of dried noodles obtained by subjecting raw or steamed noodles to a high-temperature drying process. Its purpose is to prevent

Recently, with the aim of obtaining a drying path with a good swelling degree and good recovery properties, raw noodles or steamed noodles that have been subjected to steaming treatment are subjected to high-temperature drying treatment such as high-temperature hot air treatment or high-temperature superheated steam treatment. A drying method is used that rapidly evaporates the moisture from the noodles.

However, the dried noodles obtained in this way are quickly restored by water absorption by pouring hot water or boiling treatment immediately after production and have a somewhat satisfactory appearance, but as time passes after storage, the dried noodles The central part of is distorted,
In addition, cracks began to appear in the noodle strings near the center, resulting in an unsightly appearance, and even when eaten after reconstitution in hot water, the short and broken noodle strings seriously impaired the taste.

This tendency was remarkable when the dried noodles were stored for a long period of time or when the dried noodles were in the form of so-called noodle lumps.

In order to prevent such cracking and distortion of dried noodles, which can be said to be a fatal defect as a preserved food, the present inventors
First, they began investigating the cause of the outbreak, and as a result, the facts of the law were discovered.

In other words, high-temperature drying treatment that involves rapid water evaporation tends to cause uneven drying, and especially when the material to be dried is in the form of lumps, the surface of the material is almost completely dried immediately after drying. , so it has already hardened structurally. On the other hand, the inside part is less dry than the surface part, that is, has a high moisture content and is still in a soft state.

If this is left as is, slow evaporation of moisture will proceed from the inside accompanied by contraction of the same part, and on the other hand, as the surface part has already hardened and is not flexible as mentioned above, this will cause misalignment in the center of the noodle mass. This results in the portion becoming distorted or the noodle strings breaking due to tension from inside.

Based on these facts, the inventors of the present invention conducted further research into ways to suppress the internal shrinkage of dried noodles. By maintaining the humidity at such a level that moisture evaporation does not occur from the surface of the noodle and moisture evaporation occurs from the inside, and by quickly equalizing the moisture distribution in each part of the drying shaft, shrinkage inside the dried noodle is prevented. We have found that this method can prevent cracking and distortion of dried noodles during storage.

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

First, the dried noodles to be subjected to the method of the present invention are obtained by subjecting the main chain or raw deer to steaming treatment, and then subjecting the steamed noodles obtained by high-temperature drying treatment to reduce the moisture content to an extent that can withstand long-term storage. It is something. The form is not particularly limited, such as a lump like a so-called noodle lump or a stick.
When the target is noodle blocks, the M juvenile property of the present invention can be particularly exhibited.

As a method of drying, 4"J drying such as superheated steam drying, hot air drying, or oil frying may be used, but the method of the present invention is a relatively short-term drying method using high temperature that assumes the expansion of the white line. It is particularly effective for dried noodles that have been subjected to drying treatment.

Next, in the method of the present invention, after completing high-temperature drying treatment such as steaming,
Immediately, without waiting as long as possible, dry the noodles immediately after the drying process at a high temperature of 50 to 100°C, and in addition, the equilibrium moisture value is the same as or higher than the moisture content of the surface part of the dried noodles. The humidity is maintained for 1 to 20 minutes so that the moisture content is lower than the moisture content inside the dried noodles to quickly equalize the moisture distribution in each part of the dried noodles.

In other words, the description regarding the specification of humidity during steaming corresponds to a humidity condition where water evaporation from the surface of the dried noodle does not occur and water evaporation from the inside of the dried noodle occurs.

One of the features of surface temperature drying treatment like the conventional method! However, when the noodles are left to stand or packaged into a product, the inside of the drying shaft shrinks over time, as described above, and as a result, the center of the dried noodle becomes distorted or cracks occur. .

However, as in the method of the present invention, the drying box after drying is 50 to 1
When maintained at a high temperature of 00°C and at the specific humidity mentioned above, the material does not harden due to a drop in temperature due to the high temperature and maintains its overall flexibility. ,
Moreover, since the moisture in the wheat gluten is activated, the evaporation of moisture from inside the drying island is promoted. As a result, the moisture distribution in each part of the dried noodle is quickly made uniform, and as a result, no local shrinkage of dry = a occurs, and therefore no distortion or cracking of the dried noodle due to misalignment occurs.

When the temperature exceeds the temperature range specified in the present invention, that is, 50
If the temperature is below 0.9°C, the surface of the dried noodles hardens and water evaporates slowly from inside the drying islands, which causes the interior of the dried noodles to shrink and cause distortion and cracking during storage. On the other hand, if the temperature exceeds 100°C, water evaporates from the surface of the dried noodles, making it impossible to achieve a uniform water distribution, and therefore distortion and cracking may occur during storage, and there is also a high possibility that the dried noodles will burn.

Furthermore, when the humidity conditions specified in the present invention are deviated from, that is, when dried noodles are maintained at a humidity that exhibits an equilibrium moisture value that lowers the moisture content of the surface area, water evaporates from the surface area of the dried noodles as well. Therefore, the moisture distribution of dry = m cannot be made uniform, and cracks occur during storage. On the other hand, if dried noodles are maintained under a wet IW condition that exhibits an equilibrium moisture value higher than the moisture content inside the dried noodles, the overall moisture content of the dried noodles will increase, rendering the previous drying process meaningless. In particular, with dried noodles that have a high degree of swelling, the entire sushi will shrink due to water absorption.

Furthermore, the water distribution uniformity treatment of the present invention is carried out at 80 to 95 degrees.
It is more preferable to carry out the process at a temperature of C because the activation of the moisture in the side is further promoted, the moisture distribution can be made uniform in a shorter time, and quality deterioration such as charring does not occur.

In addition, it is desirable to carry out this homogenization treatment until the moisture content of the surface and interior portions of the dried noodles become equal to each other; If the uniformization process is carried out, the object of the present invention can be achieved in light.

The dried noodles thus maintained at a specific temperature and humidity are appropriately packaged (by bagging, etc.) to produce a product.

The present invention will be explained in more detail with reference to Examples below, and the properties will be compared with dry skin obtained by a method other than the control example, and the effects of the present invention will be further demonstrated. reveal.

Example 1 Wheat flour, flour A (1% weight ratio to wheat flour), was mixed with water and kneaded, pressed using a conventional method (thickness 1.5 mm), and then cut out using a No. 19 cutting blade roll. One serving of raw noodles (105.9, moisture content 38%) was obtained by cutting.

Next, after peeling it off, it was packed in a rectangular mold so that there were no gaps or densities, and then heated to a temperature of 1700G.

The noodles were treated with superheated steam at a flow rate of 8.5 m for 7 seconds for 50 seconds to obtain dried noodles with a moisture content of 11.0%. The moisture content on the surface of the drying stove is 7.8%, and the internal moisture content is 14.8%.
Met.

Next, this was immediately carried into a processing chamber set at a temperature of 80° C. and a humidity of 40% RH and held for 10 minutes to obtain instant dried noodles (sample A) according to the present invention.

The moisture distribution of the dried noodles was approximately equalized, and the moisture content was 8.4%.

Comparative Example 1 Raw noodles were subjected to superheated steam treatment in exactly the same manner as in Example 1 to obtain dried noodles (sample B) with a moisture content of 110%.

Comparative Example 2 After subjecting the subject to superheated steam treatment in exactly the same manner as in Example 1, it was immediately transported to a treatment chamber set at a temperature of 40°C and a humidity of 40% R, H, held for 30 minutes, and dried. Noodles (sample C) were obtained. The moisture distribution of the dried noodles was approximately equalized, and the moisture content was 95%.

Comparative Example 3 Raw noodles were subjected to superheated steam treatment in exactly the same manner as Actual Example 1, and then immediately transported to a processing chamber set at a temperature of 80°C and humidity of 20% RH, and held for 10 minutes to dry. Noodles (sample D) were obtained. The moisture content in each part of the drying shaft was 3.8% on the surface and 76% on the inside, and the moisture content as a whole was 5.3%.

Example 2 Raw noodles obtained in exactly the same manner as in Example 1 were heated to a temperature of 180
"C, dried noodles were treated with hot air at a flow rate of 7 m for 7 seconds to obtain dried noodles with a moisture content of 11.6%. The surface moisture content of the dried noodles was 8.5%, and the internal moisture content was 13. It was .5%.

Next, the noodles were immediately transported to a processing chamber set at a temperature of 0° C. and a humidity of 40%, and held for 10 minutes to obtain instant dried noodles (sample E) according to the present invention.

The moisture distribution of the dried noodles was approximately equalized, and the moisture content was 8.5%.

Control Example 4 Raw noodles were subjected to hot air treatment in exactly the same manner as in Example 2 to obtain dried noodles (sample F) with a moisture content of 116%.

The state of cracking during storage was compared for the samples manufactured on each side. The results are shown in Table-1.

Table-1 Note) The change in cracking rate (%) over time was measured using the method below.

0 For the cracking rate, 10 samples were used for each test area, and the average value of the cracking rate was shown.

0 Breakage rate = Number of ears of noodles in length (chi) did.

) 0 Storage Conditions - Each sample was placed in a moisture-proof film container, sealed, and stored in an atmosphere at 20° C., and the cracking rate at each point was measured.

As shown in Table 1, the dry hammer obtained by the method of the present invention has almost no generation of 1 ton during storage, and no distortion of the hammer is observed, making it a good preserved food. It is clear that it has certain characteristics.

On the other hand, in the control sample that was not made using the method of the present invention, cracking became noticeable over time, resulting in very poor noodle edges, and even when eaten after being poured with hot water, the noodle strings were broken short. This results in poor taste.

Patent applicant: House Foods Kojo Co., Ltd. Agent Michio Fuji

Claims (1)

[Claims] Dry noodles are obtained by subjecting raw or steamed noodles to a high-temperature drying process, which is then immediately dried at a high temperature of 50 to 100°C, and whose equilibrium moisture value is approximately the same as or higher than the moisture content of the surface of the dried noodles. cracking of dried noodles, which is characterized by quickly uniformizing the distribution of moisture in each part of the dried noodles by maintaining the humidity at a level that is lower than the moisture content inside the dried noodles. Prevention method.