JPS63254955A - Production of instant noodle having uniformalized quality - Google Patents

Abstract

PURPOSE:To obtain the titled high-quality instant noodles, by feeding wheat flour, starch except the wheat flour, salt, a noodle quality improver and water to a blender, spraying tocopherol under specific conditions, preparing noodles and further heat-treating in a purified frying oil. CONSTITUTION:A raw material obtained by blending wheat flour with starch except the wheat flour, salt, a noodle quality improver and water is fed to a stirring blender and sprayed with 10-500ppm tocopherol and another antioxidant under reduced condition of 10<-2>-10<-3>torr at 6-22 deg.C and blended while stirring. Then the blend is rolled, extended and further cut into long strips of noodles with desired width to give noodle material. Then the noodle material is steamed and heat-treated in a purified frying oil to give the aimed instant noodles capable of maintaining stable qualities for a long period.

Description

[Detailed Description of the Invention] "Object of the Invention" The present invention relates to a method for producing instant noodles with uniform quality, which is good in quality, does not change by oral administration, and is capable of ensuring uniform quality. The present invention aims to provide a method for producing instant noodles.

(Industrial application field) Production of instant edible noodles.

(Prior art) With the recent development of living environments and styles and the development of food manufacturing technology, instant noodles have become widespread in households and workplaces, and the benefits of being able to eat them in a short time are well understood. has been done. Therefore, the technology for manufacturing such instant noodles has been carefully studied and developed in various aspects with regard to taste and quality maintenance, but heat treatment using frying oil is indispensable. In other words, palm oil and its hydrogenated oil, and lard oil and its hydrogenated oil are generally used as the frying oil, and by changing the composition of these oils, it is possible to obtain different tastes and flavors, and also to improve nutrition. can increase the value. Even if it embodies various tastes such as soy sauce taste, miso taste, salty taste, sauce taste, curry taste, etc., or even if it is a Japanese-style part, such frying treatment brings desirable flavor and taste to the instant noodles. The manufacturing method involves kneading wheat flour and other starches with salt, noodle quality improvers (synthesized and commercially available with brine, sodium polyphosphate, sodium pyrophosphate, etc.) and water, then rolling and stretching the mixture to form noodle strings. Cut out, steam, then cut.
Shaped and subjected to heat treatment (frying treatment) with the frying oil,
The product is then cooled, and soup and other ingredients are added for bagging or cup filling.

However, in the instant noodles obtained in this way, there is autooxidation of fatty acids such as linoleic acid and linuric acid in the above-mentioned fried oil components. Tocopherol (vitamin) is used as an added saturated fatty acid, and is obtained from wheat germ oil, corn oil, cottonseed oil, olive oil, peanut oil, safflower oil, soybean oil, etc. as an antioxidant that exhibits high thermal stability in heated fats and oils. It is known that the process is carried out under conditions in which E) is added in an amount of, for example, 0.02 to 0.05%. That is, in this way, the generation of lipid peroxide is suppressed and the harmful effects of lipid peroxide are avoided.

Regarding the harmfulness of lipid peroxide, for example, see 8 to 1 in Fragrance Journal m76 (1986).
Page 3, Mr. Yu Fukuzumi's "Effects of lipid peroxide on health"
, published in "Oxidation and preservation of edible oils and fats" by Naoshi Kaneda in "Food Science" Yo 44, pages 59-65, and there is a correlation between aging, cancer, diabetes, skin diseases, hepatitis, and other diseases. It is assumed that there is.

(Problems to be Solved by the Invention) However, even in instant noodles that are heat-treated using partially hydrogenated refined fried oil and fried oil to which tocopherol has been added as described above, lipid peroxide is often still high. In other words, such instant noodles are often sold in packages or cups, and are consumed after a certain period of time after purchase. According to the measurement results, this POV often reaches 5 or more, especially 7 or more, and the oxidation (AV)
is also often 1 or more. Furthermore, even for products with the same manufacturing date, their POVSAVs vary over a considerable range.

As mentioned above, instant noodles with a high POV are a cause of the above-mentioned adult diseases and aging, as described in the above-mentioned literature.

"Structure of the invention" (Means for solving the problem) (1) Wheat flour or other starch, salt, a noodle quality improver, and water are charged into a mixing tank, and the mixture is heated at 10-t to 10-3 torr.
Under reduced pressure conditions and temperature conditions of 6 to 22 degrees Celsius, 10 to 500 ppm of tocopherol and other antioxidants are sprayed, stirred and kneaded to form noodles, which are then steamed and then heat-treated in refined fried oil. A method for producing instant noodles with uniform quality.

(2) Charge wheat flour or other starch, salt, noodle quality improver, and water into a mixing tank, and mix at 104 to 1 O-”torr.
Under reduced pressure conditions of
A method for producing instant noodles with uniform quality, characterized in that the noodles are made from noodles that are stirred and kneaded while being supplied within the rrr range, and then steamed and then fried in refined frying oil.

(Function) Efficient kneading is achieved by kneading at a temperature of 20 to 50°C, such as 6°C or higher, by heating inside the jacket, and tocopherol is sprayed and added under reduced pressure conditions of 1'0-''torr or higher. By doing so, tocopheronyl is added in an appropriate distribution.

The temperature during kneading was set to 22°C or lower to prevent moisture in the kneaded material from vaporizing and air bubbles forming, and the pressure reduction conditions were set to 1.
If the pressure is 0-3 torr or less, the kneading equipment becomes complicated and the kneading operation becomes disadvantageous.

By setting tocopherol and citric acid at 10 ppm or more, they are distributed throughout the kneaded product, and the upper limit is 50 ppm or more.
At 0 ppm, the effect of tocopherol addition is saturated, and deterioration in the quality of instant noodles due to excess of 1 to copherol is avoided.

Steam heat for manufactured items is generally 90 to 100
℃ for 80 to 100 seconds, but in some cases steam at 100 to 140℃ may be used for gelatinization.

As mentioned above, the tocopherol contained in the kneaded product is moderately eluted into the frying oil during the heat treatment with the frying oil, and the tocopherol eluted from the noodles that are sequentially introduced in this way remains for a considerable period of time. Antioxidant components are supplied to frying oil under high temperature conditions to prevent constant oxidative deterioration from beginning to end. The antioxidant such as tocopherol or citric acid remaining in the noodle product prevents peroxidation of the fried oil components impregnated into the noodle product.

As mentioned above, by supplementing the fried oil with tocopherol as an antioxidant, the oxidation of the fried oil is suppressed, and the peroxide value and acid value in the product are reduced by heat treatment under approximately constant antioxidant conditions. It can be stably obtained from beginning to end with a low level of variation and little variation.

During the kneading process, nitrogen gas was supplied at a rate of 157 M/min/
By supplying Nt gas or more, the kneading atmosphere is made non-oxidizing and the kneaded material contains Nt gas.

Gas diffuses onto the surface of the frying oil during the heating process using the frying oil, preventing oxidation of the frying oil. This effect is saturated at 180007 M/min/g.

(Example) To further explain the present invention as described above, the present inventors conducted a detailed study on the commercially available ready-to-eat noodles made by the conventional method as described above, and found that However, for such foods, P is an indicator of the degree of peroxidation.
3 between the upper and lower limits of Ov (peroxide value)
I learned that there is a wide range of variation, reaching twice or more. Also, the AV (acid value) ranges widely.

Therefore, when we further investigated the causes of such variations in POv and AV, we found that even if instant noodles were heat-treated using the same frying oil to which a predetermined amount of tocopherol, an antioxidant, was added, at least a few pixels of -C In the case of continuous heating and deep-frying for several thousand meals or more, the initial stage and the middle to final stage are the above-mentioned P.
It was estimated that the quality of the products differed considerably in Ov, and as a result, the quality of products with the same manufacturing date would vary widely. That is, after being heat-treated with fried oil, the antioxidant tocopherol in the fried oil is adsorbed in the noodle-like structure in which micropores are generated, and as a result, the mid- to late-stage heat treatment is performed in the fried oil with a reduced tocopherol content. It can be said that POv gradually increased due to the fact that

Based on the results of such studies and speculations, the present inventor has repeatedly conducted practical studies on replenishing tocopherol or citric acid, which decreases in the frying oil, by some means as described above. It is extremely difficult to measure the amount of antioxidants such as tocopherol or citric acid in frying oil heated to Variations in the quality of manufactured products are unavoidable.

Under these circumstances, we came up with the idea of containing tocopherol or citric acid in the noodle itself that is heat-treated, and obtained the present invention.

In carrying out the present invention as described above, it is very effective to carry out the kneading under reduced pressure conditions, and it is preferable to carry out the kneading in an atmosphere using N2 gas. That is, such reduced pressure conditions reduce the possibility of air (therefore oxygen) being mixed into the kneaded material and prevent the occurrence of oxidation. In addition, by using N2 gas, the N2 gas can be contained in the kneaded product, and the N2 gas contained in the kneaded product is displaced and released from the noodle-like bodies during the heat treatment with frying oil, and the N2 gas is released from the noodle-like bodies to cover the surface of the frying oil. Maintaining the oil in a non-oxidizing atmosphere prevents oxidative deterioration in frying oil under high temperature conditions. However, this N2
In some cases, instead of using the gas during kneading, the gas may be released and covered over the surface of the frying oil during the heating treatment with the frying oil.

A specific manufacturing example of the product according to the present invention will be described below.

Production example 1゜Wheat flour 85.13wt%, starch 0.65wt%, salt 0
．． 16wt%, noodle quality improver 1 manufactured by Taiyo Kagaku Institute
200 kg of noodle-making raw materials mixed at a ratio of 3.06 wt% and water 1 wt% were charged into a stirring mixing tank with an internal volume of 40 (l), and the mixture was heated under vacuum conditions of 10-3 torr and heated inside the jacket. Under the temperature condition of 1)00 pp of tocopherol was sprayed and stretched into a plate shape with a thickness of 1.31 cm, and then cut into thin strips with a width of 1.5 cm to form noodles with a length of 70 cm. Make noodles into a shape and make it into a web at 28C
The noodles having the length I1) were collected to form a 91 g noodle product.

On the other hand, 15 wt parts of palm oil containing 8% linoleic acid, 5 wt parts of hydrogenated palm oil partially hydrogenated using a stable nickel catalyst (0.2 wt%/oil) and adsorbed with clay;
55 wt parts of lard oil containing 12% linoleic acid and 1.5% linoleic acid were partially hydrogenated using a stable nickel catalyst (0.2 wt%/oil) and adsorbed with activated carbon in the same way as palm oil. A refined frying oil for instant noodles containing lard hydrogenated oil at a ratio of 25-t% was prepared.

The refined fried oil was indirectly heated to about 140'C in a fryer, and the noodles obtained as described above were sequentially introduced into the oil and heated for an average of 105 seconds. When processing, the oil should be heated at a rate of 95Nn per minute on the above-mentioned oil surface. The experiment was carried out by supplying nitrogen gas to maintain the oil lifting surface in an inert atmosphere.

The obtained product weighed about 91 g, and was put into a packaging pack made of a resin film and made into a commercial product.

AV (acid value), P of the 1,950 servings of the product thus obtained by oral administration in a constant temperature room at 39°C after the production.
In addition to measuring OV (peroxide value), moisture and oil content, the POV of the above-mentioned frying oil before and after use was measured.
A summary of the results of measuring IV (iodine value) along with SAV is shown in Table 1 below, which shows that although POV increased slightly after 30 days, there was no change even after 91 days. It was confirmed that there was no change in water and oil content. Regarding the fried oil, it was found that although the POV increased to a certain extent after use and the AV increased slightly, the IV remained almost unchanged.

Table 1 Production Example 2゜200 kg of noodle raw materials were mixed with wheat flour, starch, salt, a noodle quality improver, and water in the same proportions as in Production Example 1.
Charged into the same stirring mixing tank as in Production Example 1, and heated at 10-'torr.
Under reduced pressure conditions of
80V/min/n? The mixture was introduced and stirred and kneaded.

The above-mentioned kneaded material was then rolled and stretched into a plate-like product with a thickness of 1.3 mm, and then cut into thin wires with a width of 1.5 fins and then a length of 7 mm.
I made noodles to 0cm and made them into waves.

In addition, using frying oil for instant noodles that had been refined and prepared in the same manner as in Production Example 1, it was heated to about 140°C in a fryer.
The noodles were maintained under indirect heating conditions, and the noodle bodies obtained as described above were sequentially introduced and heat-treated for 100 to 1)0 seconds.

The product of 92 g per serving was packaged in the same manner as in Production Example 1, and the AV and aging over time were determined in the same way as described in Production Example 1 for the approximately 1,950 servings of product thus obtained. The results of measuring changes in pov, moisture and oil content, as well as changes in PoV, AV and IV values for frying oil, are shown in Table 2 below.

In Table 2, the PoV and AV of the used frying oil are both lower than those in Table 1, and even when changing over time, the PoV and AV are still low, indicating stability with very little deterioration. It was instant noodles.

Production Example 3゜200 kg of raw material for lion making was prepared by blending wheat flour, starch, salt, noodle quality improver, and water in the same proportions as in Production Example I.
Charged into the same stirring mixing tank as in Production Example 1, and heated to 10-3 torr.
13 ppm of tocopherol was added by spraying under reduced pressure conditions of
30V/min/n? While introducing the mixture, the mixture was stirred and kneaded once.

The kneaded product was then rolled and stretched into a plate having a thickness of 1.3 silk, and then cut into thin wires with a width of 1.5 fi, and then made into noodles with a length of 70 cm+++, which were then made into waves.

Regarding frying oil for instant noodles, hydrogenated palm oil 30 is obtained by partially hydrogenating and adsorbing palm oil containing 9% linoleic acid.
70w of hardened lard oil obtained by partially hydrogenating and adsorbing the same lard oil as described in Production Example 1.
Monowo/1) blended in the ratio of t part! (,, H) was maintained in a fryer under indirect heating conditions at approximately 140°C, and the 2
! The gluten bodies were sequentially introduced and heat treated for 100 to 1)0 seconds.

The obtained product with a serving size of 91 g was packaged in the same way as in Production Example 1, and about 1950 servings of the product obtained in this way were placed under constant temperature conditions at 39°C in the same manner as described in Production Example 1. AV and P depending on the age of
The results of measuring changes in oV, moisture, and oil content, as well as changes in PoV, AV, and IV values for frying oil, are shown in Table 3 below.

Table 3: In this case, the tocopherol content is very low at 13 ppm, but the change in frying oil after use is the same as in Production Example 2, and the change over time is the same as in Production Example 2.
Although the V was slightly high and the AV was also slightly high, it was confirmed that the instant noodles were stable with sufficiently little deterioration and little variation.

Production Example 4 200 kg of noodle-making raw materials prepared by blending wheat flour, starch, salt, 9 quality improvers, and water in the same proportions as in Production Example 1 were charged into the same stirring mixing tank as in Production Example 1, and heated at 10-”torr. 450 ppm of tocopherol was added by spraying under reduced pressure conditions of
90 M/win/n? The mixture was stirred and kneaded while being introduced.

The above-mentioned kneaded product was then rolled and stretched into a plate-like product with a thickness of 1.3 tm, and then cut into thin wires with a width of 1.5 fins, and then made into noodles with a length of 70 cm+, which were then curled. is the same as in Production Examples 1 to 3 above.

Regarding frying oil for instant noodles, hydrogenated palm oil 5w is obtained by partially hydrogenating and adsorbing palm oil containing 8% linoleic acid.
The same lard hardened oil 25 as described in Part t and Production Example 1.
- was used.

The refined fried oil as described above was maintained in a fryer under conditions of indirect heating to about 140°C, and the noodle bodies obtained as described above were sequentially introduced and heat-treated for 100 to 1) 0 seconds. I did it.

The obtained product was packaged in the same way as in Production Examples 1 to 3, and one serving of the obtained product was 90
The oral AV test was conducted under constant temperature conditions at 39°C in the same manner as described in Production Example 1 for the 1,950-meal product.
The results of measuring changes in , POv, water content and oil content, as well as changes in POv, AV and IV values for frying oil, are as shown in Table 4 below.

Table 4 ie in this case tocopherol is 450 ppm
However, the change in the frying oil after use is the same as in Production Example 2, and the change over time is as shown in P.
Although the Ov was slightly high and the AV was also slightly high, it was confirmed that the instant noodles were stable with sufficiently little deterioration and little variation.

Comparative Example 1 In contrast to the production example of the present invention as described above, as a comparative example,
Wheat flour, starch, salt, noodle quality improver, and water were mixed in the same way as in Production Example 1 (therefore, in Production Examples 2 to 4), and the same <200 kg was charged into the same stirring mixing tank. The mixture was stirred and kneaded at a temperature of
Noodles were made into thin wires with a length of 1.5 m and a length of 70 aa, and were made into waves to obtain noodle bodies with a length of 28 fins.

The palm oil, palm hydrogenated oil, lard oil, lard hydrogenated oil and their blending ratios used for preparing refined fried oil for instant noodles were exactly the same as those described in Production Example 1. Tocopherol 280
ppm and 16 ppm of citric acid were added.

The above-mentioned instant noodle frying oil was placed in a fryer and brought to about 140°C by indirect heating, and under this temperature condition, 4 people successively made the noodle-making bodies.Ioo~! The heat treatment between I and Q: was performed in the same way as in each production example above, and the resulting product was made into a resin film.

1,950 meals were obtained.

The composition of the fried oil before and after the heat treatment, the 1950 serving product was stored in a constant temperature room at 39°C.

The changes over time are summarized in Table 5 below.

The fifth example, that is, the one in this comparative example, was made by the conventional general method, and was made on the same day (immediately after manufacture), and the POV (permanent value)
is twice or more than the production example of the present invention, and although the lower limit of AV (acid value) is the same as the production example of the present invention, the upper limit is 10 times or more of the production example of the present invention.

The lower limit of the POV after 30 days is at least twice the upper limit of the highest value obtained in Production Example 3 according to the present invention, and the upper limit is generally three times or more. After 90 days, a POv of 7 or more indicates clear deterioration.

The POV of used frying oil is also higher, generally three times or more. It is clear that the upper limit of AV is 10 times or more than that of the present invention, and is higher in many parts.

Comparative Example 2゜The same raw materials as in Comparative Example 1 were stirred and kneaded in the same manner without using an antioxidant, and noodles were made in the same manner and curled noodle bodies were obtained, and refined fried oil was prepared and heated in the fried oil. The treatment is also the same as in the comparative example, but in this case, N2 gas of 4r-min 9ONd is supplied to the oil lifting surface of the fryer, and the oil lifting surface is inactivated↑! The test was carried out under one atmosphere.

The packaging of the obtained product and the storage test at 39℃ constant temperature 2 were carried out for 1950 servings of the product.
4 and Comparative Example 1, and the changes in frying oil at this time are shown in Table 6 below.

Table 6, that is, in this case, the composition before and after using the frying oil is the same, but the pov, A
V is all higher than those in Table 5 above, 30
It can be said that it has a shelf life of only about a day or so. Among those that have been used for more than 30 days, there were many with pov values of 30 to 40, and it was confirmed that they had undergone considerable deterioration.

"Effects of the Invention" According to the present invention as explained above, tocopherol is sprayed and added to the kneaded material for noodle making and stirred and kneaded to make the noodle product contain tocopherol as an antioxidant. A POV of instant noodles that are manufactured in large quantities by heating in frying oil and appropriately replenishing the antioxidant in the frying oil to obtain a product containing a predetermined antioxidant (vitamin E). This invention is capable of accurately manufacturing high-quality products with low and uniform quality and maintaining stable quality over a long period of time, and is industrially highly effective.

In addition, according to the second invention, when obtaining a kneaded material for making noodles, nitrogen gas is supplied under reduced pressure conditions and stirring and kneading is carried out to incorporate N2 gas into the kneaded raw material, which is then used to make noodles and fried oil. During the heat treatment in the frying pan, the surface of the frying oil is covered with a nitrogen atmosphere to prevent peroxidation of the frying oil, and in this respect as well, the product is an award-winning product and has great industrial effects.

Claims (2)

[Claims] (1) Charge wheat flour and other starches, salt, noodle quality improver, and water into a mixing tank, and mix 10^-^2 to 10^-^3 to
Under reduced pressure conditions of RR and temperature conditions of 6 to 22 ° C., tocopherol and other antioxidants are sprayed at 10 to 500 ppm, stirred and kneaded to form noodles, which are then steamed and then heat-treated in refined frying oil. A method for producing instant noodles with uniform quality. (2) Charge wheat flour and other starches, salt, noodle quality improver, and water into a mixing tank, and mix 10^-^2 to 10^-^3 to
Under reduced pressure conditions of rr and temperature conditions of 6 to 22°C, 10 to 500 ppm of tocopherol and other antioxidants were sprayed, and nitrogen gas was added at 15 to 1800 ml/mi.
A method for producing instant noodles with uniform quality, characterized in that the noodles are made by stirring and kneading the noodles while supplying them in the range of n/m^2, steaming them, and then frying them in refined frying oil.