JPS6143969A - Production of instant noodle - Google Patents

Abstract

PURPOSE:To obtain seasoned instant noodles having improved taste and flavor, by making noodle lines from a noodle raw material such as wheat flour, etc., drying them to give dried noodles, attaching a seasoning solution to the dried noodles, blowing a gas upon parts of the noodles to which the seasoning solution is attached. CONSTITUTION:Wheat flour and/or buckwheat noodles are optionally blended with rice flour, etc., mixed with eater, and kneaded by a blender such as a mixer, etc. Then the blent is rolled by a conventional procedure to give a noodle belt, which is cut by a cutting roll, etc., to give noodle lines. The noodle lines are further heated with steam, dried, to form dried noodles. The dried noodles are coated with a seasoning solution such a soy sauce, etc. by a means such as spraying, coating etc. Then, a gas such as air, a carbonic acid gas, a nitrogen gas, etc., is blown upon parts of noodles coated with the seasoning solution on the surface of the dried noodles, to give the aimed instant noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing instant noodles, and more specifically, to
The seasoning with good flavor relates to the method for producing instant noodles.

(Prior Art) It has been known that flavored instant noodles can be restored in a short period of time by boiling or pouring boiling water into a ready-to-eat state.

The seasoning can be done by kneading the seasoning into the noodle ingredients in advance, by immersing the noodle strings in the seasoning liquid, or by applying the seasoning liquid to the noodle strings by spraying the seasoning liquid onto the noodle strings. A method is known in which the food is then deep-fried.

However, according to the above-mentioned method, the seasoning liquid attached to the noodle strings is deteriorated by the heat during the drying process such as fried tofu drying process. For this reason, even when seasoning liquids having different characteristics are attached, the resulting instant noodles cannot take advantage of the characteristics and the user cannot obtain instant noodles with the desired flavor. was there. Therefore, there was a problem that it was not possible to fully meet the demands of consumers with diversifying flavor preferences.

(Problems to be Solved by the Invention) Under these circumstances, the inventors of the present invention have conducted intensive research and development to impart various flavors to instant noodles. It has been found that instant noodles with various flavors can be obtained by determining the flavor of the final product not by determining the flavor but by adding flavor after drying. They then adopted a method of applying a seasoning liquid to the dried noodles obtained through drying treatment.

However, according to such means, most of the seasoning liquid will adhere only to the surface portion of the dried noodles.

As a result, if the seasoning liquid is an oil-based seasoning liquid, the portion of the surface of the dried noodle to which the seasoning liquid has adhered will be coated with the seasoning liquid, and its restoration will be impaired. On the other hand, when the seasoning liquid is an aqueous seasoning liquid, the seasoning liquid stains only the surface of the dried noodles, and the noodle strings in that area dry and shrivel, making their recovery difficult. For this reason, the entire dried noodles could not be restored uniformly, resulting in a problem in that the texture during eating deteriorated. Not only that, but the seasoning liquid concentrates on one part of the dried noodles, which causes variations in flavor when eaten.

The inventors of the present invention have conducted intensive research and development with the aim of obtaining instant noodles, which can impart various flavors and which can uniformly restore the entire dried noodles. After spraying the seasoning liquid onto the surface of the dried noodles, a gas such as air or carbon dioxide is sprayed onto the surface of the dried noodles to forcibly supply the seasoning liquid into the inside of the dried noodles. It has been found that the whole dried noodles can be restored to a substantially uniform state while the flavor of the noodles is sufficiently retained, and that variations in flavor during eating can be sufficiently suppressed.

The main gist of the present invention, which was completed based on the above knowledge, is to make noodle strings by a conventional method from noodle raw materials such as wheat flour or wheat flour and buckwheat flour, and to dry the noodle strings to obtain dried noodles.
Next, a seasoning liquid is applied to the dried noodles, and then a gas is blown onto the part of the surface of the dried noodles to which the seasoning liquid has been applied.

(Means for solving problems) Hereinafter, the content of the present invention will be explained based on an example.

First, add wheat flour, wheat flour, and buckwheat flour, if necessary, to flour such as rice flour, potato starch, and corn starch.
・Appropriately add one or more types of starch such as waxy corn starch, tapioca starch, and sesame starch, etc.
After adding water to this, the mixture is kneaded using a mixer such as a mixer.

In this case, noodle quality improvers such as kansui, salt,
Seasonings such as soy sauce, curry powder, garlic powder, onion powder, extract paste, etc. may be used in combination.

Next, the noodle strips are made by rolling according to a conventional method, and the cut noodle strings are obtained by rolling the noodle strips. Next, the noodle strings are subjected to a steaming treatment. In that case, processing conditions of, for example, 90 to 105°C and about 60 to 90 seconds are sufficient.

Thereafter, the noodle strings are cut into appropriate dimensions. Next, if necessary, the noodle strings are loosened by an appropriate means, and then dried by a conventional method to obtain dried noodles. In this case, examples of drying treatment means that can be employed include microwave drying treatment, superheated steam drying treatment, fried tofu drying treatment, freeze drying treatment, hot air drying treatment, and the like. Among these, microwave drying, superheated steam drying, and fried tofu drying are preferable because they make the dried noodle strings porous and improve the adsorption of seasoning liquid to the entire dried noodles. .

In carrying out the drying process, the seasoning liquid may be applied to the noodle strings by spraying the seasoning liquid onto the noodle strings in advance, or by immersing the noodle strings in the seasoning liquid. This imparts a unique roasted flavor to the dried noodles after the drying process, and this unique roasted flavor and the flavor of the seasoning liquid sprayed onto the dried noodles after the drying process combine to create the most delicious instant noodles ever. can be obtained.

Next, a seasoning liquid is applied to the dried noodles obtained by performing the above drying process.
It may be carried out by appropriate means such as coating or dipping in a seasoning liquid.

In the present invention, seasoning liquids that can be used include seasoning liquids such as oil flavors and seasonings made by adding various flavoring agents, coloring agents, flavoring agents, etc. to solid fats and liquid oils, or flavoring liquids added to various aqueous solutions. , colorants, flavoring agents, etc., such as aqueous seasoning liquids such as soy sauce and Worcestershire sauce, but are not particularly limited. Further, the seasoning liquid may contain a powder seasoning such as a powder extract without any problem.

Next, a gas such as air, carbon dioxide, or nitrogen gas is blown onto the portion of the surface of the dried noodles to which the seasoning liquid has been applied. As a result, the seasoning liquid on the surface of the dried noodles enters the interior of the dried noodles through the gap between the noodle strands that form and cover the dried noodles, is forcibly supplied to the interior of the dried noodles, and is adsorbed by the noodle strands. In this case, the method of spraying the gas is to simultaneously spray the gas onto the entire part of the surface of the dried noodle to which the seasoning liquid has been applied, or to spray the gas from one end of the part of the surface of the dry noodle to which the seasoning liquid has been applied. There is a method in which the gas is continuously blown in a band shape over the entire width of the area where the oil-based seasoning liquid is attached, but it is better to adopt the latter method because it spreads the seasoning liquid inside the dried noodles. This is preferable in that it can be supplied reliably.

Next, a specific method will be explained based on the drawings.

FIG. 1 is an implementation diagram for explaining a specific means for blowing gas, and FIG. 2 is an enlarged schematic view showing the effect of supplying seasoning liquid into the interior of dried noodles.

First, gas is blown in a band shape from a gas outlet 4 having a width approximately equal to the total width C of the seasoning corrugated portion 3 on one end A of the seasoning liquid adhering portion 3 on the surface 2 of the dried noodles 1. . Next, the gas ventilation port 4 is connected from one end A to the other end B.
direction, that is, the direction (E), and blow the gas from one end A to the other end B of the seasoning liquid adhering portion 3.
Continuously. In this case, as shown in FIG. 2, the seasoning liquid a adhering to the noodle strings 5 is pushed to → mark a',
Finally, it is forcibly supplied to the inside of the dried noodles 1 through the noodle strings 5, and is attached and adsorbed to the noodle strings. Next, in FIG. 1, while moving the gas vent 4, that is, moving it in the direction (F), gas is blown from the other end B of the seasoning liquid adhering portion 3 toward one end A. The seasoning liquid adhering to the noodle strings 5 in FIG. It will adhere to and be adsorbed.

By doing this, the seasoning liquid adhering to the surface of the dried noodles can be reliably supplied to the inside of the dried noodles, and the seasoning liquid can also be attached and adsorbed to the noodle strings inside the dried noodles.

As described above, the seasoning liquid is forcibly supplied into the interior of the dried noodles by spraying gas onto the portion of the surface of the dried noodles to which the seasoning liquid has adhered, and in this case, the flow rate of the sprayed gas is an important factor. The flow rate of this gas has an important relationship with the viscosity of the seasoning liquid and the temperature of the dried noodles. In other words, the viscosity of the seasoning liquid is
If the viscosity decreases, the gas velocity needs to be increased; on the other hand, if the viscosity decreases, the gas velocity does not need to be increased so much. The viscosity of the seasoning liquid is influenced by the temperature of the dried noodles; as the temperature rises, the viscosity of the seasoning liquid attached to the dried noodles decreases, and conversely, as the temperature decreases, the viscosity increases. In a relationship. Therefore, when determining the flow rate of the gas, it is necessary to fully consider the above relationship. - As an example, the viscosity of the seasoning liquid is 300 to 10,000 cp.

When the temperature of dried noodles is 18-150℃, the temperature is 10-50℃.
A flow rate of about 1 m/s is sufficient. Also, when the viscosity of the aqueous seasoning liquid is 5 to 1000 cp, substantially the same conditions are sufficient. When the flow rate is lower than 101/S, the effect of dispersing the seasoning liquid throughout the drying layer tends to decrease.

On the other hand, if the flow rate exceeds 501/S, the seasoning liquid tends to scatter.

Next, the obtained dried noodles are packaged in a packaging bag or filled into a cup-shaped container by a conventional method.

As detailed above, according to the present invention, the seasoning liquid is applied to the dried noodles, and then the seasoning liquid is applied to the inside of the dried noodles by blowing gas to the part of the surface of the dried noodles to which the seasoning liquid has adhered. It can be supplied to absorb cough seasoning liquid. As a result, the instant noodles obtained do not suffer from deterioration in the restoration of the surface portion, and the entire dried noodles are restored to an approximately uniform consistency and are seasoned approximately evenly. As a result, the final product obtained has a good texture.

The present invention is not limited to forming noodle strings by cutting as described above, but can also be applied to forming noodle strings by other methods such as extrusion.

Next, the present invention will be explained by examples.

(Example 1) 3000 o of wheat flour, 30 full of flour, 10 g of corn flour
900 g of an aqueous solution consisting of was added and kneaded using a mixer. Next, it was rolled with a rolling roll to obtain a 0.8 m+ noodle strip. Thereafter, the noodle strip was cut out using a cutting roll to obtain noodle strings. Next, the noodle strings were subjected to steaming treatment at 100° C. for 90 seconds. Thereafter, the noodle strings were cut into appropriate dimensions. Next, it was immersed for 5 seconds in a seasoning solution consisting of 20a of soy sauce, 40g of sodium glutamate, 100ml of salt, and 700q of water, and then filled into a drying container with a diameter of 110mm on the top surface, a diameter of 105mm on the bottom surface, and a size of 30mm. Then, fried noodles were fried at 150°C for 80 seconds to obtain dried noodles (top diameter 11.53cm).
2 (viscosity at 40° C.: 2300 cp) was sprayed onto 50 cj of the top of each dried noodle. Next, vertical 12
An electric blower with an air outlet of 0 mm and 2 horizontal holes blows the air at a flow rate of 4016/cm to the part of the dried noodles where the seasoning liquid is attached.
Blow air continuously from one end of the part to which the seasoning liquid has adhered to the other end so that I blew air at the target. The instant noodles obtained in this way are
When boiling water at 95°C was applied, the entire dried noodles were restored to almost uniformity in 3 minutes. The texture and flavor were good.

Next, in order to clarify the effects of the present invention, comparative experimental examples will be presented.

(Comparative Experimental Example) Instant noodles (comparative product) were obtained by processing under exactly the same conditions as in Example 1, except that there was no air blowing treatment. The instant noodles obtained in Example 1 (product of the present invention) and the comparison product were
A panel test was conducted with a panel of 0 people. The results are shown in Table 1.

(The following is a blank space) From the results in Table 1 above, it is clear that the instant noodles obtained by the present invention have almost uniform restorability throughout the dried noodles. It was also revealed that the texture was improved.

[Brief explanation of the drawing]

FIG. 1 is an implementation diagram for explaining a specific means for blowing gas, and FIG. 2 is an enlarged simplified diagram showing the effect of supplying seasoning liquid into the inside of the drying surface.

Claims (3)

[Claims] (1) After making noodle strings by a conventional method from noodle raw materials such as wheat flour or wheat flour and buckwheat flour, drying the noodle strings to obtain dry noodles, and then attaching a seasoning liquid to the dry noodles,
A method for producing instant noodles characterized by blowing gas onto the part of the surface of the dried noodles to which the seasoning liquid is attached. (2) The method of blowing gas is such that the gas is blown in a band shape from one end of the oil-based seasoning liquid-attached part of the dried noodles to the other end over the entire width of the oil-based seasoning liquid-attached part. The method for producing instant noodles according to claim 1, characterized in that the spraying is performed in a continuous reciprocating manner. (3) The method for producing instant noodles according to claim 1 or 2, characterized in that the drying treatment is fried tofu.