JPS6143970A - Production of instant noodle - Google Patents

Abstract

PURPOSE:To obtain the titled seasoned product having improved taste, not making a seasoning solution attach to the inner face of a packing container, by drying noodle lines to give dried noodles, and attaching the oily seasoning solution to the surface of the dried noodles at a specific temperature. CONSTITUTION:A noodle raw material such as wheat flour, etc. is processed into noodle lines, which are dried by microwave drying, superheated steam drying, drying of oil frying, etc., so that the noodle lines are made porous. An oily seasoning solution consisting essentially of solid fats and oils or liquid fats and oils is then attached to the noodle lines at about 90-150 deg.C by spraying, coating, immersion, etc., to give the aimed product. Blowing of a gas such as air, a nitrogen gas, a carbonic acid gas, etc. upon the parts coated with the seasoning solution can effectively suppress variability of flavor of the product.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing instant noodles, and more specifically, to a method for producing instant noodles that have a good flavor and that the seasoning liquid adheres to the inner surface of the packaging bag or the inner surface of the lid of the cup container. The lack of flavoring relates to the method of manufacturing instant noodles.

(Prior Art) It has been known that flavored instant noodles can be restored in a short period of time and become ready to eat by soaking them in boiling water or boiling them.

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 adhering to the noodle strings is deteriorated by the heat during the drying process such as fried tofu drying process. For this reason, even if seasoning liquids having different characteristics are applied, the characteristics of the resulting instant noodles cannot be utilized and the desired instant noodles cannot be obtained. Therefore, it has not been possible to sufficiently meet the demands of consumers whose flavor preferences are diversifying.

Under these circumstances, the present inventors conducted intensive research and development with the aim of obtaining instant noodles with various flavors, and found that, rather than determining the flavor of the final product by seasoning before drying, It has been found that the above objectives can be effectively achieved by determining the flavor of the final product through subsequent flavoring.

(Problems to be Solved by the Invention) However, when an aqueous seasoning liquid such as soy sauce is attached to dried noodles obtained by drying, depending on the water content and amount of adhesion of the aqueous seasoning liquid, After that, another drying step is required.

If hot air drying is used as the drying means, problems will arise if the noodle strings shrink and the resulting instant noodles are less likely to recover.

As a means to solve this problem, there is a method of employing an oil-based seasoning liquid, such as an oil flavor, instead of the water-based WIJ flavor liquid. However, although the above problems have been solved by employing the oil-based seasoning liquid, there is the same problem that the core-based seasoning liquid cannot be adsorbed to the noodle strings in a short time. For this reason, during the packaging process, the oil-based seasoning liquid remaining on the surface of the dried noodles without being adsorbed by the noodle strings may adhere to the inner surface of the packaging bag, or the inner surface of the lid of the cup container when the cup container is turned upside down after being filled. The seasoning liquid may adhere to the food. As a result, a phenomenon has occurred in which the flavor of the final product made into an edible state by discharging hot water or boiling the product varies. As a result, the appearance of the resulting product deteriorates and its commercial value is significantly impaired.

In order to solve these various drawbacks, the present inventors conducted intensive research and found that when adsorbing an oil-based seasoning liquid to dried noodles that have been subjected to drying treatment, the temperature of the surface of the dried noodles should be adjusted to the level of the oil. I learned that this greatly affects the adsorption speed of the seasoning liquid onto the noodle strings. That is, by applying the oil-based seasoning liquid to the dried noodles when the surface temperature of the dried noodles is approximately 70° C. or higher, the oil-based seasoning can be adsorbed onto the noodle strings in a short time. This effectively prevents the flavor liquid from adhering to the inner surface of the packaging bag or the inner surface of the lid when the cup container is turned upside down, and effectively suppresses the variation in flavor of the final product when eaten. We obtained the knowledge that it is possible to do so.

In addition, as a result of further research and development, we discovered that by spraying gas onto the parts of the dry noodle surface where the oil-based seasoning liquid had adhered,
The knowledge that oil-based seasoning liquid can be actively supplied to the inside of dried noodles, and as a result, it is possible to more effectively prevent the seasoning liquid from adhering to the inner surface of the packaging bag or the inner surface of the cup container, especially We also found that the oil-based seasoning liquid is extremely effective when it contains a powder seasoning such as a powder extract.

The main gist of the present invention, which was completed based on the above knowledge, is that noodle strings are made by a conventional method from noodle raw materials such as wheat flour or wheat flour and buckwheat flour, and the noodle strings are dried to form dried noodles. The temperature of the dry noodle surface is about 70℃ or more, preferably about 90-1
The method for producing instant noodles is characterized in that an oil-based seasoning liquid is applied to the dried noodles at 50'C.

(Means for solving problems) Hereinafter, the content of the present invention will be explained in detail.

First, wheat flour or wheat flour and II wheat flour are mixed with grain flour such as rice flour, potato starch, corn starch, etc., if necessary.
One or more kinds of flour-free flour represented by waxy corn starch, tapioca starch, Seso-jo flour, etc. are added as appropriate, and water is added thereto, and the mixture is kneaded using a mixer such as a mixer.

In this case, noodle quality improving agents such as brine, seasonings such as salt, soy sauce, curry powder, garlic powder, onion powder, extract paste, etc. may be added as appropriate.

Next, the noodle strips are rolled by a conventional method, and then the noodle strips are cut out using a roll or the like to obtain noodle strings. Next, the noodle strings are subjected to a steaming treatment. In that case, processing conditions of 90 to 105°C and about 60 to 90 seconds are sufficient. The noodle strings are cut into appropriate sizes. Next, if necessary, the noodle strings are loosened by an appropriate means, and then filled into an appropriately shaped drying container and subjected to a drying treatment by a conventional method to obtain a dried product. In this case, possible drying treatment methods include microwave drying, superheated steam drying, fried tofu drying, and freeze drying with 1M! Processing, hot captivated dry bath t! etc. can be exemplified. Among these, microwave drying, superheated steam drying, and fried tofu drying are preferable because they make the dried noodle strings porous and have good adsorption of oil-based seasonings.

Before performing the above drying process, seasoning liquid is sprayed onto the noodle strings in advance. l! The seasoning liquid may be applied to the noodle strings by immersion in the seasoning liquid or the like. 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 attached to the dried noodles after the drying process combine to create an unprecedentedly delicious instant noodles. It becomes possible to obtain noodles.

Next, an oil-based seasoning liquid mainly composed of solid oil or liquid oil is applied to the dried noodles that have been subjected to the drying process. Alternatively, it may contain a solid substance, such as one in which a powdered seasoning such as a powdered extract is contained in oil or fat. Further, the core-based seasoning liquid may contain such a water content that a drying step is not required after applying the oil-based seasoning liquid to the dried noodles. As a means of attaching such a seasoning liquid to dried noodles, spraying of an oil-based seasoning liquid,
Applications include coating, dipping in oil-based seasonings, etc.

In this case, the temperature of the surface of the dried noodles is approximately 70°C.
'C or higher, preferably about 90 to 150'C;
This is extremely important in achieving the purpose of the present invention. If the temperature of the dry noodle surface is lower than about 70°C, the effect of adsorbing the oil-based seasoning liquid onto the noodle strings will be reduced. On the other hand, if the temperature of the surface of the dried noodles is higher than about 150°C, a burnt odor will occur in the oil-based seasoning liquid attached due to the concentration of the dried noodles themselves, which will cause a decrease in the flavor of the final product obtained. There is a tendency to

By applying the oil-based seasoning liquid while the temperature of the dry noodle surface is within the above-mentioned range, the oil-based seasoning liquid can be adsorbed onto the noodle strings in a relatively short period of time. Desired flavoring can be added. Therefore, if the temperature of the surface of the dried noodles does not satisfy the above conditions, it is necessary to take appropriate measures such as cooling or heating to bring the temperature to the above conditions.

In this way, the instant noodles that are the object of the present invention are obtained, but in order to achieve the object of the present invention more effectively, it is preferable to further add the following means. That is, after the oil-based seasoning liquid is applied to the dried noodles, a gas such as air, nitrogen gas, carbon dioxide gas, etc. is blown onto the portion of the surface of the dried noodles to which the seasoning liquid has been applied. As a result, the oil-based seasoning is actively supplied into the inside of the dried noodles through the gaps between the noodle strings forming the dried noodles, and the oil-based seasoning liquid is dispersed even into the inside of the dried noodles. As a result, the oil-based seasoning liquid can be distributed to the inside of the dried noodles, thereby reducing the amount of oil-based seasoning liquid remaining on the surface of the dried noodles and more effectively preventing it from adhering to the inner surface of the packaging bag, etc. This makes it possible to more effectively suppress variations in flavor during eating. These effects are remarkable when the part-based flavor liquid contains solid substances.

The method of spraying the gas is not particularly limited as long as it can produce the above effects, but the method includes sequentially spraying the gas from one end of the dry noodle surface to which the oil-based seasoning liquid is attached. Then, it is preferable to adopt a method of sequentially blowing gas from the other end to the one end. As a result, the oil-based seasoning liquid adhering to the surface of the dried noodles is extremely effectively supplied into the interior of the dried noodles. Therefore, a preferred 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 entire width C of the seasoning liquid adhering part 3 on one end A of the seasoning liquid adhering part 3 on the surface 2 of the dried noodles 1. Next, the gas blowing port 4 is moved from one end A to the other end B, that is, in the direction (E), and the gas is blown from one end A of the seasoning liquid adhering portion 3 to the other end B. Do this continuously on one end B. In this case, as shown in FIG. 2, the seasoning liquid a adhering to the noodle strings 5 is pushed to → mark a-, and finally passes through the noodle strings 5 and is forced into the inside of the dried noodles 1. supplied to Next, in FIG.
When the gas is blown from the other end B to the one end A of the seasoning liquid adhering portion 3 while moving it, that is, moving it in the (1:) direction, it adheres to the noodles l115 in FIG. The seasoning liquid is pushed from → to 'mark' and is finally forcibly supplied to the inside of the dryer 111 along the noodle strings 5. This makes it possible to easily move the oil layer seasoning liquid to the gap between the noodle strings on the surface of the dried noodle and reliably supply the oil layer seasoning liquid from the gap to the inside of the dried noodle. .

As mentioned above, by blowing gas onto the surface of the dried noodles,
The oil layer seasoning liquid is forcibly fed into the interior of the dried noodles, and the flow rate of the blown gas is an important factor. The flow rate of this gas has an important relationship with the viscosity of the oil seasoning liquid and the temperature of the dried noodles. That is, if the viscosity of the oil layer seasoning liquid increases, it is necessary to increase the gas flow rate, and conversely, if the viscosity decreases, the gas flow rate does not need to be so high. The viscosity of the oil layer seasoning liquid is influenced by the temperature of the dried noodles.
As the product temperature increases, the viscosity of the oil layer seasoning liquid adhering to the dried noodles decreases, and conversely, as the product temperature decreases, the viscosity increases. Therefore, when determining the flow rate of the gas, it is necessary to fully consider the above relationship. - For example, the viscosity of the oil seasoning liquid is 300 to 10,000 cp, and the temperature of dry noodles is 18 to 150 cp.
In the case of °C, 10 to 501/SPi! A flow rate of 100°C is sufficient. When the flow rate is lower than 101/S, the effect of forcibly supplying the oil layer seasoning liquid to the inside of the noodle strings tends to decrease. On the other hand, if the flow rate exceeds 5 Qm/s, the oil layer seasoning liquid tends to scatter.

Next, the instant noodles thus obtained are packaged in a packaging bag or filled into a cup container and covered with a lid to be manufactured into a product. In this case, as mentioned above, most of the oil layer seasoning liquid that adheres to the dried noodles after drying is adsorbed to the noodle strings, which effectively prevents the oil layer seasoning liquid from adhering to the inner surface of the packaging bag or lid. can do.

As described in detail above, according to the present invention, the surface temperature of dried noodles subjected to drying treatment is about 70°C or more, preferably 90°C to 100°C.
By applying the oil layer seasoning liquid to the dried noodles when the temperature is 50°C, the oil layer seasoning liquid can be adsorbed onto the noodle strings in a short time. Furthermore, by blowing gas onto the surface of the dried noodles to which the oil layer seasoning liquid has adhered, the oil layer seasoning liquid can be actively supplied into the interior of the dried noodles. Even if the oil layer seasoning liquid contains solids, the solids can be forcibly fed into the interior of the dried noodles by blowing gas to reduce the amount of the solids remaining on the surface of the dried noodles. Therefore, the above effects can be achieved more effectively. This effectively prevents the oil layer seasoning liquid from adhering to the inner surface of the packaging bag during the packaging process, and from adhering the oil layer seasoning liquid to the inner surface of the lid when the cup container is turned upside down after being filled and covered. can do. As a result, it is not only possible to prevent deterioration in the appearance of the obtained product, but also to effectively prevent variations in the taste of the finished product when it is ready for consumption, due to discharging the hot water or boiling it. be able to.

Next, the present invention will be explained by examples.

<Example 1> 900 g of an aqueous solution consisting of 3000 g of wheat flour (300 g of food per liter and 70 g of corn flour) was added and kneaded with a mixer. Next, it was rolled with a rolling roll to obtain a noodle sheet of 0.8 wun. Thereafter, the noodle strips were 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.Then, the ripe noodle strings were cut into appropriate dimensions. Next, mix the above 111!100o with 20g of powdered soy sauce.
After immersing for 5 seconds in a seasoning solution consisting of Q1 sodium glutamate 40g, salt 100Q1 water 700Q, the top diameter is 11011I11, the bottom diameter is 105m+n,
After filling a circular drying container with a height of 30 fflII+, the noodles were fried at 150° C. for 80 seconds to obtain dried noodles. Next, each dried noodle is naturally cooled and when its surface reaches 107°C, an oil flavor (oil-based seasoning liquid) 5 (
1 was sprayed onto about 50 cj of the surface of the dried noodles. Thereafter, it was cooled and packaged. The obtained instant noodles showed almost no oil-based seasoning liquid adhering to the inner surface of the packaging bag.

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

(Comparative experiment! 7I41) Except for changing the temperature of the surface of the dried noodles after drying, the process was carried out under the same conditions as in Example 1, and the difference in the amount of oil-based seasoning applied to the inner bag of the package was investigated. saw. The results are shown in Table 1.

(Left below) From the results in Table 1, it is clear that when the temperature of the noodle strings is about 70°C or higher, the absorption of the oil-based seasoning liquid into the noodle strings is good, and as a result,
It has been revealed that it is possible to effectively prevent the oil-based seasoning from adhering to the inner surface of the packaging bag.

Next, an example in which the oil-based seasoning liquid contains solid matter will be described.

(Example 2) Dried noodles fried in the same manner as in Example 1 were obtained. Next, an oil-based seasoning P&5Q containing solids consisting of 20 g of powdered soy sauce, 60 g of powdered extract, and 100 g of liquid oil and fat was sprayed onto the superficial 50 d of the dried noodles. It had a temporal viscosity of 2,300 cp.Next, the entire width in the vertical direction of one end of the seasoning liquid adhering portion of each dryer 8 surface was heated using an electric blower having an air outlet of 120 mm in length and 2 ms in width. The flow rate on the dry noodle surface is 4
Air was blown so that the temperature was 01/S. Next, air was continuously blown from one end of the seasoning liquid-attached portion to the other end, and then air was continuously blown from the other end to one end. In this way, instant noodles were obtained. Next, the obtained instant noodles were cooled and then packaged. In the obtained product, almost no oil-based seasoning liquid was observed to adhere to the inner surface of the packaging bag.

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

(Comparative Experimental Example 2) Instant noodles (comparative product 1) were obtained by processing under exactly the same conditions as in Example 2, except that there was no air blowing treatment.

In addition, instant @ (comparative product 2) was obtained by processing the dried noodles under the same conditions as in Example 2, except that after cooling the dried noodles to room temperature, the oil-based seasoning liquid was sprayed on them and there was no air spraying process. Ta. Inventive product obtained in Example 2 and comparative product 1.2
We looked at the difference in the amount of oil-based seasoning that adhered to the inner surface of the packaging bag.

The results are shown in Table 2.

(The following is a blank space) As is clear from Table 2, when an oil-based seasoning liquid containing solids is used, no adhesion of the oil-based seasoning liquid to the inner surface of the packaging bag is observed by blowing gas. and,
The flavor after restoration was also good.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram illustrating 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 dried noodles.

Claims (3)

[Claims] (1) Noodle strings are made by a conventional method from noodle raw materials such as wheat flour, wheat flour, and buckwheat flour, and the noodle strings are subjected to a drying treatment to obtain dried noodles, preferably at a temperature of about 70° C. or higher on the surface of the dried noodles. A method for producing instant noodles, which comprises applying an oil-based seasoning liquid to the dried noodles at a temperature of approximately 90 to 150°C. (2) Noodle strings are made by a conventional method from noodle raw materials such as wheat flour, wheat flour, and buckwheat flour, and the noodle strings are subjected to a drying treatment to obtain dried noodles, preferably at a temperature of about 70° C. or higher on the surface of the dried noodles. A method for producing instant noodles, which comprises applying an oil-based seasoning liquid to the dried noodles at a temperature of about 90 to 150°C, and then blowing gas to the part of the surface of the dried noodles to which the seasoning liquid is attached. (3) The method for producing instant noodles according to claim 2, wherein the drying treatment means is deep-frying treatment.