JPS62146577A - Production of transparent nonfried noodle - Google Patents

Abstract

PURPOSE:To obtain the titled noodles with pregelatinization uniformly and sufficiently advanced even into the interior thereof and improved smoothness and springiness and further transparent feeling without dusty feeling, by preparing noodle strips from a noodle strip material containing a specific amount of starch added to wheat flour and boiling and treating while spraying hot water thereon. CONSTITUTION:Wheat flour containing 10-40 wt.% starch therein is used as a noodle strip material to prepare noodle strips, which are then boiled while spraying hot water at >=90 deg.C thereon to afford the aimed noodles. The hot water is preferably sprayed on the noodle strips to give 70-200 wt.% amount of spray for 0.1-0.4 sec spraying time and boiling is preferably carried out by setting the boiling condition at 300-5000 mmAq steam pressure and 1-3 min boiling time.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for producing transparent non-fried noodles such as instant noodles.

[Conventional technology]

In general, non-fried instant noodles use wheat flour as the main ingredient, add kansui to it, mix it, and then undergo processes such as rolling, kneading, and cutting to create raw noodle strings, which are then steamed to separate the insides of the noodle strings. It is manufactured by gelatinizing starch and then drying it by blowing hot air. When producing instant noodles in this way, conventional methods for pregelatinizing the raw noodle strings include passing the noodle strings obtained using a making machine through a boiling machine, or spraying boiling water on them. There are known methods to do this.

[Problem that the invention seeks to solve]

However, since the surface of the raw noodle strings is densified under pressure from rolling rolls, etc., it is difficult for water to penetrate into the interior of the noodle strings, and the water absorbency of the noodle strings as a whole becomes low. Therefore, when gelatinizing by steaming or spraying boiling water, gelatinization progresses only on the outer surface of the noodle strings, making it impossible to uniformly gelatinize the inside of the noodle strings, resulting in a floury, crumbly texture. It had some drawbacks. Furthermore, due to the presence of voids inside the noodle strings due to the non-uniform gelatinization, the appearance also had low transparency. Therefore, in order to improve the texture and transparency of the noodles, it is necessary to sufficiently gelatinize the inside of the noodle strings, so a method of immersing the noodle strings in a hot water bath has been proposed and practiced. However, in this case, the outer surface of the noodle strings will contain more water than necessary, and starch will be eluted from the surface of the noodle strings, causing the noodle strings to stick to each other, resulting in poor texture, and the water absorption of the noodle strings themselves. There are problems such as the drying rate becomes too high and stronger conditions are required in the drying process.

This invention was made in view of these circumstances, and by gelatinizing the starch while uniformly absorbing water to the inside of the noodle strings, it has no floury feel and has a good hanginess (smooth texture). The object of the present invention is to provide a transparent non-fly group that is strong and transparent.

[Means for solving problems]

In order to achieve the above object, the method for manufacturing the transparent non-fried group of the present invention is a method for manufacturing noodles that includes a step of creating a base line using a noodle material such as wheat flour, and a step of steaming this base line. , starch is added to wheat flour by 10~10% as noodle string material.
Noodles containing 40% by weight are used, and hot water of 90'C or higher is sprayed onto the noodle strings during the steaming process.

In this invention, the transparent non-fried base is one that can be seen with the naked eye, and strictly speaking, the L value of the noodle is measured using a digital colorimeter ND-101DP model (manufactured by Nippon Juishiki Kogyo Co., Ltd.). When measured, the L value for instant Chinese noodles is 2.
5 or more 2 Instant udon noodles have a transparency with an L value of 20 or more.

That is, in order to uniformly absorb water to the inside of the noodle strings and uniformly gelatinize the starch, the present inventors have conducted a series of studies on the material of the noodle strings and the gelatinization method. As a material, use flour with 10 to 40 weight percent starch added, and as a method of gelatinization, when steaming the base line in a steamer, spraying boiling water of 90°C or higher will achieve the desired purpose. They discovered that this could be achieved and arrived at this invention.

Next, this invention will be explained in detail.

First, the noodle strings that are the object of this invention are produced by mixing a mixture of noodle string materials such as wheat flour and salt water and rolling the mixture.

Examples include raw noodles obtained by deferring and cutting, and dried noodles obtained by drying them. In terms of effectiveness, it is preferable that the moisture content of such noodle strings is set to 15% by weight or less.

As for the noodle strings, non-fried noodles such as Chinese noodles, udon noodles, soba noodles, etc., which have not conventionally achieved transparency, are targeted. Note that pastas such as macaroni and spaghetti, as well as spinach noodles and rice noodles are originally treated in a different way from the above-mentioned Chinese noodles and udon noodles, and are therefore outside the scope of this invention.

As the noodle string material, starchy powders such as wheat flour, buckwheat flour, and rice flour can be used, and these may be used alone or in combination.

In this invention, starch is further added to the base material. Examples of the starch used include corn starch, corn starch, waxy corn starch, and wheat starch, which may be used alone or in combination. The blending amount of such starch needs to be set at 10-40% (hereinafter abbreviated as "%") based on the wheat flour of the base material. This is because if it is less than 10%, a transparent feeling cannot be obtained, and on the other hand, if it exceeds 40%, although a transparent feeling can be obtained, the texture becomes poor and is not practical.

The noodles of the present invention can be produced using the above-mentioned noodle string material, for example, in the following manner. That is, first, wheat flour or the like and starch are uniformly mixed using a saline solution. next,
The above mixture is repeatedly rolled using a known rolling roll to form a stiff ribbon, and then a green base line is cut out using a roll cutting blade. The raw base line obtained in this way is placed in a steamer equipped with a hot water spray device in the middle section, and steamed. In this steaming step, hot water of 90° C. or higher is sprayed onto the noodle strings using the hot water spray device. In addition, the above steaming conditions are steam pressure 300 to 5000ms + Aq, time 1
By setting the above hot water spray conditions to 70 to 200% of the amount of water for 1 hour and 0.1 to 0.4 seconds, uniform gelatinization of the cotton is achieved. It is preferable to do so. By such steaming and boiling water spraying, the noodle strings are uniformly and sufficiently gelatinized to the inside. Next, the boiled noodles mentioned above are dried by a normal hot air drying method to obtain dried instant noodles.

In addition, in the above-mentioned manufacturing method, the steamed noodles that are dried may be used as a product in some cases.

The noodles obtained in this way have a high starch content as starch is separately added to the noodle strings in addition to the conventional noodle material such as grain flour prior to steaming.
In addition to being steamed, the noodles are also sprayed with boiling water, so that water is absorbed to the inside of the noodle strings and gelatinization is uniform and sufficient.

〔Effect of the invention〕

As described above, according to the method of the present invention, starch is added to the baseline material in advance to increase the starch content.
Moreover, since boiling water is also sprayed during the steaming process, it is possible to obtain Type 6 in which the gelatinization of the base line has progressed uniformly and sufficiently to the inside.

This type of YW contains more and more uniformly pregelatinized starch than conventional ones, so it is free of powder, has good sagging, is strong, and has a transparent appearance.

Next, examples will be described together with comparative examples.

[Example 1] 160 parts of water was added to 400 parts by weight of wheat flour (hereinafter abbreviated as "parts"), 100 parts of potato starch, 2 parts of kansui and 10 parts of common salt, and the mixture was thoroughly stirred and mixed in a mixer. This was rolled with a rolling roller to a noodle thickness of 0.95 mvh, and then a green base line was formed using a No. 16 cutting blade. This wire was steamed for 2 minutes in a steamer (12 m) equipped with a hot water spray device in the middle. At this time, the above-mentioned hot water spray device is used to
I sprayed boiling water from C. The spray time was 0.1 seconds, and the spray amount was 130% of the noodle weight. Then, the obtained noodle strings were dried with hot air so that the moisture content became 8%, thereby obtaining the desired instant Chinese noodles.

3 Examples 2 and 3] The combination of potatoes was changed as shown in Table 1. The intended instant Chinese noodles were obtained in the same manner as in Example 1 except for the above.

[Examples 4 to 10] The hot water spray conditions were changed as shown in Table 1. The intended instant Chinese radical was obtained in the same manner as in Example 1 except for the above.

[Comparative Examples 1 to 5] As comparative examples, five types of instant Chinese noodles were obtained using the material combinations shown in Table 1 and under hot water spray conditions.

After immersing the actual height measurements and comparative height measurements obtained in the above manner in boiling water at 95°C for 4 minutes, a panel of 10 adults evaluated the firmness and firmness of the noodles and the clarity of the noodles when eaten. evaluated. The results are shown in Table 1.

The transparency of the noodles was evaluated by measuring the L value of the substrate using the digital colorimeter described above.

(Margin) [Example 11. Comparative Example 6] 160 parts of water was added to 400 parts of wheat flour, 100 parts of potato starch, and 20 parts of common salt, and the mixture was sufficiently stirred and mixed in a mixer. DJ this with a rolling roller! ir, 1 n+, and then a No. 8 cutting blade was used to form raw noodle strings. The sebaceous glands were boiled and dried in the same manner as in Example 1 to obtain the desired instant udon noodles.

Further, as a comparative example, instant udon noodles were obtained in the same manner as in Example 1 except that only water was sprayed at the inlet of the steamer.

These instant udon noodles were also evaluated in the same manner as the instant Chinese noodles. The results are shown in Table 2 below.

*l, *2: Same as Table 1 From the results in Tables 1 and 2, it is clear that the noodles made according to the invention have good smoothness and firmness, and have a high degree of transparency. You can tell it's noodles.

In addition, even if the flour contains starch, the effect of the invention cannot be obtained unless it is sprayed with boiling water (Comparative Example 5.6), and even if the flour is sprayed with hot water, the effect of the invention is not obtained if the flour does not contain starch. It can be seen that (Comparative Example 1) cannot be obtained.

Procedural amendment (voluntary) March 5, 1986

Claims (3)

[Claims] (1) A method for manufacturing noodles comprising a step of making noodle strings using a noodle string material such as wheat flour, and a step of steaming the noodle strings, in which 10 to 40 weight of starch is added to the wheat flour as the noodle string material. A method for producing transparent non-fried noodles, characterized in that the method uses noodles containing 100% of the non-fried noodles and sprays boiling water of 90°C or higher onto the noodle strings during the steaming process. (2) Spray boiling water onto the noodle strings for a spray time of 0.
1 to 0.4 seconds, spray amount is 70 to 20 per noodle weight
Claim 1 in which the content is 0% by weight.
The method for producing transparent non-fried noodles as described in Section 1. (3) Steaming conditions are steam pressure 300 to 5000 mmAq,
The method for producing transparent non-fried noodles according to claim 1 or 2, wherein the time is set to 1 to 3 minutes.