JPS5995855A - Preparation of instant dried noodle - Google Patents

Abstract

PURPOSE:To obtain instant dried noodles having high degree of swelling without causing drying unevenness and deformation of noodles, by setting previously the surface of raw noodles or steamed noodles by sending air, drying them with superheated steam. CONSTITUTION:Raw material ingredients for noodles such as wheat fluor, salt, etc. are blended with water, kneaded, and processed into raw noodles or steamed noodles by a conventional procedure, and air is sent to them, so that the surface of them is set. The raw noodles or steamed noodles are then optionally unfastened, packed into a mold uniformly, and dried with superheated steam to give the desired instant dried noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant dried noodles that are evenly dried and have a high degree of puffiness.

Superheated steam drying has been known as a drying method that can effectively obtain dried noodles with a good swelling degree, that is, with good restorability.

However, the inventors of the present invention repeatedly conducted trial production research on dried noodles using superheated steam, and found that when superheated steam is used as the drying medium, the rate of water evaporation within the noodles is lower than that of the hot air drying method. Although it is possible to obtain dried kabu with rapid swelling and a high degree of swelling, it was also recognized that the drying method had the following deficiencies. In other words, in the case of superheated steam drying, at the beginning of the process, the steam condenses on the noodle surface, causing adhesion of the hoko wires to each other and deformation due to softening of the noodle, which then dries and solidifies in that state, resulting in drying. Unevenness occurs, drying efficiency decreases, and furthermore, the overall shape shrinks and deforms, making it impossible to obtain a perfect dry product. Moreover, such defects were more noticeable when drying was carried out in the form of a noodle block or when rapid drying was carried out in order to improve the puffiness of the noodles.

The inventors of the present invention solved the problems of steaming in superheated steam treatment and conducted extensive research to maximize its effectiveness. The present invention was conceived based on the discovery that it is extremely effective in preventing the sticking and softening of noodles at the initial stage of superheated steam treatment, which is the root cause of defects.

That is, the main feature of the present invention is that before subjecting the main side and steamed noodles to superheated steam drying, the surface portions thereof are hardened by blowing air, thereby preventing uneven drying, deformation of the noodles, etc. completely solved the initial problems of superheated steam treatment,
Furthermore, they succeeded in maximizing the effectiveness of the superheated steam drying method, such as by improving the degree of swelling of the paddy.

The details of the method of the present invention will be explained below. The raw product as used in the present invention refers to 14g of noodle raw materials such as wheat flour and salt, added with water, kneaded, and made into 14g noodles in accordance with conventional methods. It is possible to adopt any method, such as a method using an extrusion method or a method using an extrusion method such as an extruder.

In addition, the steamed noodles of the present invention refer to the above-mentioned raw #1 noodles that have been steamed and pregelatinized according to the conventional method. However, in the present invention, when the subsequent superheated steam drying treatment is carried out at 150° C. or higher, the use of steamed noodles is not very preferable since there is a risk of staining on the surface of the finished dried noodles.

There are no particular limitations on the amount of water removed from fresh persimmons or steamed noodles, but a range of 33 to 45% (M amount ratio) is a desirable moisture content in order to prevent cracking of the plane during superheated steam drying. It can be said that there is.

Next, in the present invention, the surfaces of the noodles (IT, IX) are hardened by a feeding operation. In carrying out this hardening process, the important thing is to quickly remove only the moisture on the surface of the noodles and harden the surface without raising the temperature of the noodles as much as possible. An increase in the temperature of the noodles causes the noodles to become soft, and if moisture evaporates throughout the noodles, the 1-turning effect, which is the biggest disadvantage of the subsequent superheated steam drying, cannot be sufficiently achieved.

From the above-mentioned point of view, it is preferable to enumerate suitable transport conditions for the present invention at 35 to 65°C and as low humidity as possible.

Further, when expressing a preferred embodiment of the curing treatment of the present invention using the amount of transpiration of water within the noodles as an index, it can be said that the preferable range is 0.3 to 3% (moisture content by weight).

Next, in the present invention, the remains after the air blow treatment or the steamed noodles are peeled off as necessary, and the noodles are packed in a mold so as not to be densely or densely packed, and then subjected to superheated steam drying.

In the present invention, since the surface part of the brocade is hardened by the blowing process, even if the steam at the beginning of the superheated steam drying process condenses on the surface part of the box, the A-rays will not stick to each other and the tops will not soften. Therefore, water evaporates uniformly and efficiently throughout the noodles, resulting in a dry phase with good quality without uneven drying, shrinkage, deformation, etc.

Furthermore, the method of the present invention is particularly effective when applied to rapid drying treatment using superheated steam. In the conventional rapid drying process, dry ribs with even more puffed IW were obtained, but uneven drying and shrinkage and deformation of the noodle mass were also noticeable. However, by applying the present invention, all of these problems can be solved, and it has become possible to obtain dried noodles that have a high degree of swelling and are also excellent in quality. By the way, the above-mentioned rapid drying is defined as the rate of moisture evaporation in the noodles (superheated steam condenses on the surface of the noodles, resulting in an increase in the moisture content of the noodles, and the point at which the moisture content of the noodles rises is the point at which the superheated steam treatment ends). It is obtained by dividing the amount of water evaporation from the noodles by the elapsed time, and essentially indicates the average evaporation rate of water from the peak time to the end of processing.) As shown, the same speed is 0.1.5~X, OO
g/sec. Furthermore, the same speed is 0
25.~], , O (When performing rapid drying such as 1 g/paper, the effect of the present invention becomes even more remarkable.

This superheated steam drying ultimately reduces the moisture content to 15
It is also possible to add the instant drying method of the present invention for drying the red beni J dried to less than 100 ml and proceed with drying in a trench to the above-mentioned final moisture content, and the effects of the present invention can be sufficiently improved.

In the following, the present invention will be explained in more basic terms, excluding examples, and the properties will be compared with a control product to further clarify the effects of the present invention.

Example: Two-year-old wheat flour (1% weight ratio of wheat flour) was added with water and kneaded, rolled by the deer method (extra thickness of 15 mm), and then cut at the same time with a No. 18 cutting blade roll. One serving of fresh aluminum (120.9, moisture content 38%) was obtained.

Next, change this to i-kan (after reading, 130x130x30
M/m rectangular formwork is packed in a square formwork so that there is no density, and then low humidity warm air at 40°C and a flow rate of 2 m for 7 seconds is applied to this for 20 minutes.
The surface was cured by sucking for a few seconds.

The moisture content of the white at this point was 37.3%.

Next, the cured raw noodles are treated with superheated steam at a temperature of 180°C and a flow rate of 10 m/sec for 50 seconds to remove moisture to 90%.
Dried noodles (sample A) according to the present invention were obtained. The degree of evaporation of the moisture in the superheated steam drying process is o, 6.
It was 17/sec.

Control Example Dried noodles (Sample B) were obtained in exactly the same manner as in the Central Example except that the hardening treatment was not performed on the main side surface. Book 1
The moisture content of the dried dough in "Ri 1" was 103, and the transpiration rate of moisture in the wire in the superheated steam drying process was 0.
-6b9/sho.

The properties of the transfer and immi-in-law samples obtained above were compared. The results are shown in Table 1.

Table 1 The number of boxes shown in each of the five test sections indicates the average value of sample 1 ().

In addition, sample A was subjected to surface hardening treatment ``IJ''.

It is clear from the above results that the dried noodles, which turn bright red in color after the surface hardening treatment by air blowing was published in The shape of the image border is approximately the same size as the formwork, and the degree of expansion is uniform throughout and is well-shaped.

On the other hand, the control dry product which was not subjected to air blowing treatment had noticeable unevenness in drying, clouding, and swelling, and was also considerably shrunk when viewed from the whole mass, and was inferior in quality.

Applicant: Michi Goto, 30, Agent, Nous Foods Industry Co., Ltd.

Claims (1)

[Claims] A method for producing instant dry noodles, which comprises blowing air onto fresh or steamed noodles obtained by a conventional method to harden the surface thereof, and then drying the noodles with superheated steam.