JPS627819B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant noodles that combines the advantages of conventional alpha-boiled noodles and fried noodles.

As is well known, when starch is converted into alpha in starchy foods, it has excellent properties such as improved taste and good digestion.Especially in dry boiled noodles, it has excellent reconstitution properties and at the same time. It also has the desirable property of being hard to break.
However, alpha-boiled noodles generally have the disadvantage that they tend to change easily and become brittle within a relatively short period of time after production, and this is thought to be mainly due to the oxidation of the oil contained in the wheat flour, which is the main ingredient of the noodles. There is.

The present invention produces alpha-boiled noodles that have a flavor similar to that of deep-fried noodles by drying boiled noodles that have been steamed and alpha-ized by a conventional method and then fried in edible oil for a short time. It retains its characteristics while eliminating its drawbacks.

That is, to explain the production method according to the present invention in detail, first, wheat flour is used as the main ingredient, and various starches are mixed with a thickener, salt,
When finishing Chinese noodles, water and other necessary additives, such as brine, are added and mixed, and the noodles are passed through a noodle-making roll, a finishing roll, and a cutting blade to the desired thickness and cut into appropriate lengths. The noodles thus produced by the conventional method are steamed in boiling water or steam for 1 to 5 minutes to produce boiled noodles in which the core has become alpha, and then shaped. Next, boil the alpha noodles at 60-70℃.
The moisture content is reduced to 8~8℃ while maintaining the product temperature below 70℃ by hot air or other methods other than drying by frying.
Dehydrate and dry to 25%, preferably in the range of 12 to 14%. In this case, if the alpha-boiled noodles contain a large amount of moisture, they are likely to rot and cause the oil in the flour to oxidize, while if it is a small amount, they are likely to break and the moisture content in the next step of frying with cooking oil Since the amount of oil that permeates into the noodles is too small and the effect is insufficient, the water content is set to be within the above range.

Next, heat the mixture with cooking oil heated to 150 to 185℃, preferably 160 to 180℃, for a short period of time, preferably 15 minutes, for less than 1 minute.
Fried tofu for ~30 seconds with a moisture content of 6% or less, preferably 3-5
%, and the oil content is 18% or less, preferably 6 to 10%. Fried tofu is carried out by putting the noodles in oil or by spraying the noodles with oil. After frying, the tofu is left to cool, inspected, packaged, and shipped.

In other words, the alpha-boiled noodles are dried to a moisture content of 8 to 25%, which not only maintains strength to the extent that the noodles do not break during the manufacturing process, but also makes them easier to handle without compromising product value. This removes a large amount of moisture, which causes brittleness, and allows the product to be stored in a stable state for a long period of time. Also,
The noodles that have been dehydrated and dried in this way are further dehydrated by deep-frying, so you only need to deep-fry them for a short time.
In addition, by frying for a short time in this way, only the surface of the noodles is treated and they do not absorb a large amount of oil, so when they are eaten, they not only have almost no oily odor or stickiness. The water content in the surface area is replaced with oil, which protects the core and prevents the product from changing.

Furthermore, the instant noodles of the present invention produced as described above have a porous surface portion containing edible oil,
It has a double structure in which the core part is alpha-boiled noodles, and the surface part wraps and protects the core part to prevent deterioration of the boiled noodles and gives it the flavor of fried noodles, and the core part is alpha-boiled noodles. It retains the characteristics of noodles, and provides noodles with a unique taste that gives the flavors of these two types of noodles at the same time.

Next, examples of the present invention will be described.

Dissolve 700g of salt, 30g of natural gum, and 70g of brine powder in 6kg of water, mix with wheat flour (semi-strong flour), make noodles with a noodle machine, cut them out, steam them for 2 minutes with steam, and bake them with hot air at 70℃. Keep the temperature at 60℃ and dry for 60 minutes until the moisture content is 12-14%. Next, fry for 30 seconds in lard oil (or palm oil) heated to 180℃. The moisture content of the product was 3 to 5%, and the oil content was 6 to 10%.

Claims (1)

[Claims] 1 Production of instant noodles characterized by making noodles by a conventional method, steaming and alpha boiling noodles, dehydrating and drying them to a moisture content of 8 to 25%, and then frying them in edible oil for a short time of less than 1 minute. Method.