JPS647747B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing instant noodles. More specifically, the present invention involves absorbing a substance selected from the group consisting of edible oil, water-soluble seasoning liquid, seasoning oil, and flavoring oil into the noodle strings, and drying the noodle strings to produce instant noodles. Regarding the manufacturing method. Conventionally, in the production of flavored instant noodles, it has been extremely difficult to season non-fried instant noodles (hereinafter referred to as "gelatinized noodles"). Pregelatinized noodles can be obtained by steaming noodle strings produced by a conventional method and then drying them with hot air or the like. Therefore, in order to produce flavored gelatinized noodles, flavoring treatment must be performed before or after steaming treatment. If the noodle strings are seasoned before steaming, the seasoning liquid will be washed away during the steaming process. Also, due to excessive moisture, it takes a long time to dry. When seasoning is performed after steaming, washing does not occur, but there is an accompanying problem of difficulty in drying due to excessive moisture. Drying becomes even more difficult when edible fats and oils are added to the flavored liquid. this is,
This is because fats and oils form an oil film on the surface of the noodle strings, which prevents water from evaporating. Further, this oil film appears as if oil is smeared on the surface of the noodle strings even after drying is completed, and is rarely absorbed into the interior of the noodle strings. Therefore, it has conventionally been considered difficult to produce flavored gelatinized noodles. For this reason, powdered soups, seasoning oils and fats, etc. have been added separately. Fried tofu instant noodles (hereinafter referred to as "fried tofu noodles") can be flavored more easily than pregelatinized noodles. Conventionally, seasoned fried noodles have been produced by steaming noodle strings made by a conventional method, soaking them in a seasoning liquid, and then frying them in tofu. With this method, when deep-frying, the seasoning liquid adhering to the surface of the noodle strings may stain the oil in the oil tank, or the seasoning liquid once adsorbed may be eluted during the deep-frying process. The disadvantage was that the seasoning effect was reduced. Also,
When fried, approximately 17-22% by weight of oil is incorporated into the noodle strings. This large amount of oil is the main cause of rancidity during storage. Some consumers may desire fried noodles with a low oil content, even if they are fried noodles.
However, with conventional methods, it has been impossible to lower the oil content. An object of the present invention is to provide a novel method for producing instant noodles. According to the novel method of the present invention,
It is now possible to add flavor to pregelatinized noodles, which has been considered difficult in the past, and at the same time prevent noodle strands from sticking together, which is characteristic of pregelatinized noodles, and dry within a short time.
Furthermore, it is possible to produce instant noodles that have the taste of fried noodles without deep-frying. The novel method for producing instant noodles of the present invention includes applying a mixture of edible fats and oils, a water-soluble seasoning liquid, seasoning oil, and flavoring oil to the surface of noodle strings produced by a conventional method or steam-treated noodle strings. The selected substance is attached to the surface of the noodle strings, and then microwaves of 950 or 2450 MHz are irradiated for a short period of time in a reduced-pressure atmosphere with a degree of vacuum of approximately 350 to 660 mmHg to remove the substances attached to the surface of the noodle strings. It is characterized by being absorbed to the inside and drying the entire noodle strings. The method of the present invention will be explained in more detail below. First, when using edible fats and oils, approximately
It can be used up to 25% by weight. If it is more than this, oil and fat will ooze out on the surface of the noodle strings after drying. The amounts of the water-soluble seasoning liquid, flavoring oil, and flavoring oil used are not particularly limited. As a general guideline, the upper limit of the amount used is the amount that remains on the surface of the noodle strings after immersing them in the liquid or oil, pulling them up, and cutting off the excess liquid or oil by gravity. here,
Seasoned oil is obtained by, for example, adding meat extract, green onions, onions, bean sprouts, cabbage, and other vegetables to lard and heat-treating the mixture.
The flavoring oil is obtained by heating vegetables such as onions, garlic, bean sprouts, and ginger in a mixture of lard and rapeseed oil. Two or more kinds of fats and oils, seasoning liquids, seasoning oils, and flavoring oils can also be used in combination. The degree of vacuum is preferably 350 mmHg to 660 mmHg. However, vacuum degrees of 660 mmHg or higher can also be used. 350mm
Below Hg, the vacuum effect cannot be obtained. On the other hand, at 660 mmHg or higher, glow discharge is likely to occur during treatment. However, this glow discharge can also be suppressed by adjusting the voltage or the like. In addition, regarding the degree of vacuum in the present invention, 0 mmHg means equal pressure to atmospheric pressure, and 760 mmHg means complete vacuum. The time required for the microwave vacuum drying process depends on the moisture content of the noodle strings themselves, but is generally 2 to 6 minutes. The ambient temperature during microwave vacuum drying treatment is approximately
The temperature is relatively low, around 65-75℃. However, higher temperatures can also be used. According to the method of the present invention, since the microwave is irradiated in a vacuum state, the water inside the noodle strings is evaporated, and at the same time, the oil and/or fat on the surface of the noodle strings and/or the seasoning ingredients permeate into the inside of the noodle strings. It seems to be.
If only microwave irradiation is used, the fats and oils will not sufficiently penetrate into the noodle strings and will remain on the surface of the noodle strings. Therefore, microwaves must be applied in a vacuum state. According to the method of the present invention, drying is performed in a low oxygen atmosphere since it is in a vacuum state. Furthermore, since the boiling point of water is also lowered under reduced pressure, dehydration and drying can be performed at a relatively low temperature. Therefore, since the oil content is maintained under conditions where it is not easily oxidized, rancidity and the like during drying and storage associated with conventional methods are extremely rare. Furthermore, when adding oil or fat in the production of conventional pregelatinized noodles, the limit of the amount added was about 4% by weight. If more than this is added, oil and fat will ooze out on the surface of the noodle strings. Using the method of the invention, α
Even with chemical noodles, up to 25% by weight of oil and fat can be added, and there are very few problems with oil coming out. Therefore, according to the method of the present invention, it is possible to produce instant noodles that have a flavor similar to fried noodles even though they are gelatinized noodles. This noodle can contain less oil than conventional fried noodles, resulting in instant noodles with a relatively light flavor. in this way,
By the method of the present invention, it has become possible for the first time to produce instant noodles with a completely novel taste that has the characteristics of both gelatinized noodles and fried noodles. Hereinafter, the present invention will be explained in more detail with reference to Examples. Example 1 2.5 kg of raw flour, 30 g of salt, and brine
Dissolve 10g in 800ml of water and mix with flour.
After making the noodles, make them into noodle strings using a cutting blade roll JIS #18, and after steaming for 1 minute and 30 seconds, apply lard at 10% by weight per serving, and dry in a microwave vacuum dryer (Asahi Bussan Co., Ltd. 1.5kW x
52450MHz) for 5 minutes at a vacuum degree of 600mmHg. The desired noodles with a lard oil content of 9% by weight were obtained. In order to compare and examine the taste and appearance of the dried noodles of the present invention obtained above, fried noodles and pregelatinized noodles, the noodles that had been steam-treated in this example were fried or dried with hot air in a conventional manner. It was a classy item. The results are shown in Table 1.

[Table] *5: Very good, 4: Good, 3: Fair, 2: Somewhat poor, 1: Poor From Table 1, the unique odor associated with conventional deep-fried noodles and hot air drying of noodles that have been rehydrated in hot water. has been improved, and the oil flow is also larger. The texture was firm and the texture was very good. Example 2 10% by weight of a water-soluble seasoning liquid was added to the noodles steam-treated in Example 1, and the noodles were dried under microwave vacuum under the same conditions as Example 1 to obtain the desired flavored noodles. The formulation examples of the seasoning liquids used are as follows.

[Table] Next, as control products, flavored deep-fried noodles and ordinary microwave-dried noodles were experimentally produced using a conventional method, and Table 2 shows the results of comparing their tastes.

[Table] Table 2 shows that since the present invention can be dried at low temperatures (65 to 75°C), there is little heat denaturation, and there is no odor.
Both the color and taste were very good, and the texture was similar to that of fresh noodles. Example 3 In Example 1, in order to examine the taste of the noodles with respect to changes in the amount of oil and fat contained in the noodles,
Vacuum degree of microwave vacuum drying: 600mmHg to 500mmHg
Table 3 shows the results of changing the amount of added oil and fat using the same method except that the amount of added oil and fat was changed. The results of the tasting are based on a randomly selected panel.
It was made by 10 people.

[Table] *5: Very good, 4: Good, 3: Fair, 2: Somewhat poor, 1: Poor According to the present invention, we tried making noodles with various oil and fat contents and conducted a sensory test. From the results shown in Table 3, noodles with an oil and fat content of approximately 10% by weight were generally well received. In this respect as well, the present invention has the great advantage of being able to produce instant noodles with an oil and fat content that meets the tastes of fried noodles, even though they are pregelatinized noodles.

Claims (1)

[Claims] 1. A substance selected from the group consisting of edible oils and fats, water-soluble seasonings, seasoning oils, and flavoring oils is attached to the surface of noodle strings produced by a conventional method or those obtained by steaming the noodle strings, and then, A method for producing instant noodles, which comprises vacuum drying the noodle strings while irradiating them with microwaves, thereby absorbing the substance into the noodle strings and drying the noodle strings as a whole.