201238499 六、發明說明： 【發明所屬之技術領域】 防止且散開性良 本發明係關於一種麵條間的糾結受到 好之速食麵與其製造方法。 【先前技術】 麵類方面，就防止切出之麵條彼此糾結且使散開性良 好之方法最為人所知的方法是於剛切出之麵條裹粉之方 法。通常裹粉是使用麵粉或澱粉，藉由使該等粉末附著於 切出之麵條表面來除去麵條表面之水分，使其滑度良好。 尤其近年來’就裹粉用方面，亦販售有於氧化澱粉、乙醯 化澱粉、或該等澱粉中混合有碳_等之具有防糾結效果 向、進而調理烫煮時液的混濁情況少等優異特性之裹粉。 …、而該等裹粉基本上是用於生麵、半生麵中防止製造 步驟t &通過程、及保存時麵條彼此糾結，並非是對於 d煮或蒸煮之麵或速食麵可有效防止麵條糾結者。此原 因在於it等經α化處理後之經烫煮的麵、經蒸煮之麵、 速食麵的情況’麵條彼此的糾結起因於蒸煮中或經烫煮後 麵條表面之澱粉質呈糊狀所致，故與生麵之糾結在糾結的 產生機制方面是不同的。 乂因此’尤其是為了針對於經烫煮之麵、或經蒸煮之麵 裝袋後之冷卻流通時的麵等’改良其在流通階段、保存階 段之防糾結與調理時之散㈣，會進行將㈣煮或經蒸煮 ,麵條加以水洗，之後再於麵條表面塗油之步驟。 另方面’就防止速食麵之麵條彼此糾結之技術而 201238499 言，從以往至今，合机&印丨丄丄 7會對於剛由切刀輥所切出之位置，安裝 度賦予箱一—或導管之用以於上下方: =切出之麵條位置之器具，對麵條進行強力的賦予彎曲 度處理（稱為彎曲（wavi處 €曲 &由以此種方式對麵條賦 2的f曲’可於麵條間設置多個空隙、麵條彼此不會 =疊’亦可縮小麵條彼此之接觸部分，可相 防止麵條間的糾結。進而， 又也 处千來也有進行對於蒸考德之 麵條塗佈作為散開性改良劑祕 ' 之方法。 劑之低黏度的增黏多糖類溶液等 —IP使對速食麵使用上述技術，熱風乾燥麵仍秋 谷易產生麵條間的糾結，且有砗 ’、’、 門顯。又支 且有時因此調理時之散開性會有 =二為了將麵條做成為收縮少之直麵型麵 處理之收縮較少的麵，以Η -,.,L ^ 星麵型麵」）’而未進 仃上述彎曲處理的情況時，麵 的“ 冑條彼此的糾結依然會是重要 的問喊。速食麵之麵條彼此若糾結，則 會難以散開，不僅無法均勺地.φ 、° ’食用時 部分的乾燥會無法充分進行，有時“乾媒步驟時糾結 的影響。 以㈣亦會對於保存性有不良 、就防止速食麵之麵條間糾結之技術而言 法以外，亦有專利文獻1至3。 、 " .,8t ^ T 專利文獻1為使食用 ，月曰之水中油滴型乳化液附著於麵條表面後再進行 非油炸麵之製造方法，能獲得復原性良好好： 油炸麵。專利文獻2係於蒸煮前 =好之非 蛋白皙，β本/± β 题悚表面被覆熱凝固性 再，'蒸煮使蛋白質凝固以防止麵條間的糾結。 201238499 再者’專利文獻3係防止無彎曲之非油炸麵之麵條間 的糾結，可獲得滑順且黏彈性良好之麵，其揭示了以下4 個方法。（1)於減壓下進行混練、（2)於麵原料添加粉末油脂 及/或卵磷脂、（3)於麵原料添加麵筋（giuten)、（4)於蒸煮前 將水、乳化油脂溶液或卵磷脂溶液散布於麵條表面。然而， 卻有任一先行技術之方法無法獲得足夠之效果的情況、麵 質、製麵性產生問題的情況發生，因而謀求一種優異之防 糾結方法。 專利文獻1 :日本特公昭56 _ 28 135號公報 專利文獻2 :日本特開昭61 — 74554號公報 專利文獻3 :日本特開2006—288239號公報 【發明内容】 因此，本發明人等以獲得下述麵條作為本發明之課 題，探討了各種散開劑、各種裹粉等：獲得一種速食麵， 尤其是未經彎曲處理之直麵型麵，其為可防止麵條間的糾 結，於調理時、食用時散開性良好且無乾燥不均、口感良 好之麵。 & 其結果發現：在速食麵之製造步驟中，於麵條蒸煮前 的h奴，使非液體狀態即固體狀態的粉末油脂裹於麵帶哎 麵條表面使之附著，尤其是從形成麵帶之複合機到麵帶壓 延之最終壓延輥為止之間，於麵帶之狀態將麵帶表面裹上 粉末油脂，藉此獲得極為良好之防糾結效果，而完成了本 發明。再纟’本發明中所謂「表面」意指與外界接觸之部 刀札上面、下面、側面之任一者、或包括該等之概念。 201238499 壓延亦Γ ’本發明係—種速食麵之製造方法，係包含混練、 = 蒸煮、及乾燥之各步驟，於蒸煮前之麵帶或 ''狀態將該麵帶及/或該麵條表面裹上粉末油脂。 :’本發明係一種速食麵’係散開性良好之速食麵， j之麵帶或麵條之狀態，裹上粉末油脂。尤其，本 ’對於以往至今容易引起糾結之熱風乾燥麵或者是 幻用青曲度賦予箱之下切出之直_速食麵，亦能㈣ 防止糾結。因為可防止糾結，故為不僅調理時、食用時散 開性良好’亦可均句地進行乾燥，且不會發生乾燥不均之 口感良好的速食麵。畏者，此處所謂「裹上粉末油脂」意 才曰取代通常所使用作為裹粉之麵粉或殿粉，改使用粉末油 脂進行裹粉。 本發明之製造方法中，較佳係在壓延時或者是壓延後 至截切之麵帶狀態之下，於該麵帶表面裹上粉末油脂。 因此藉由在蒸煮前之麵帶狀態下裹上粉末油脂，與以 往之將粉末油脂添加於原料之方法、或將液體油脂塗布或 嗔霧於麵條表面之方法相比，只要少量的油脂即可獲得相 當高之防糾結效果，且對麵質或口味的影響少、極為良好。 尤其是裹上粉末油脂之方法因為是對麵帶進行的，故與對 截切後之麵條裹粉的情況相比，可均勻地對麵進行裹粉處 理。此原因在於’若在截切後進行裹粉，則會有截切時麵 條的重#處不易裹到粉的缺點叫旦對於麵帶進行裹粉的 話，則可解決此問題。 又， 在麵帶進仃裹粉的情況時，尤其是，若為在將麵 6 201238499 帶以夕個輥進行壓延的過程中’在麵帶到達最後的壓延報 為止之間對麵帶表面進行裹粉之方法，則裹粉後會進行至 =1次之壓延輥之壓延’因此於麵條表面會固著有粉末油 脂’效果更高H對麵帶進行裹粉時，即使僅對麵帶 的上面或下面進行裹粉亦會有充分的效果，若對兩面進行 裹粉則可期待更高的效果。 又，本發明之製造方法中較佳為：截切後到進行蒸煮 之間’對於所切出之麵條的表面裹上粉末油脂。 因此，即使是在蒸煮前之切出之麵條狀態下裹上粉末 油脂’相較於將粉末油脂添加於原料之方法、或於麵條表 面塗布或噴霧液體油脂之以往方法，尸、要少量的油脂即可 獲得相當高之防糾結效果。 吾人認為本發明係在預先蒸煮前之麵帶或麵條狀態 下’先使固體狀之粉末油脂附著於麵表面，因而其於高溫 蒸煮中會熔融，而發揮塗敷麵條表面之作用，故可防止麵 條彼此的糾結。 以此方式使粉末油脂附签_β ± 个两如咐者於麵條表面，則與將油脂事 先添加於原料之方法、亦去机甘土1 次者於蒸煮前或蒸煮後以液體型態 散布之方法相比，只要少嗇 乂量的油脂即可獲得相當高的效 果、對口味的影響少且於懕Μ ^ χ 、蹙k、截切及蒸煮中、或是蒸煮 前後不會有滴油的情況發生，亦不易產生製造上的問題：、 尤其是’若在麵帶狀態下裹上粉末油脂，則不會有麵 條時會產生麵條彼此重疊的愔 —、 的11况，可使粉末油脂均勻地附 者。尤其是’若在裹粉後再淮 u 進仃1 -人以上的壓延，則經由 201238499 裹粉後之壓延，粉末油脂會 姓^ a & # ^破6進去的狀態固著於麵 帶，不會發生蒸煮時溶 ^ «ν ^ m ^ , 由月曰於麵條表面無法發揮充分 塗敷效果直接從麵條脱落的 ., 双禾冋。又，吾人認為 私末油知之粒子會藉由壓 面會形成微細之凹凸，此麵表面吃進去，故於麵表 之接… “麵條表面之凹凸會減少麵條彼此 之接觸面積，而亦具有防止糾結之效果。 因此本發明之速食麵因為糾纟士描/θ „ 會…故…主 寻防止、麵條彼此不 二L“ 食用時之散開性良好。進而，因為麵 .^ j勺勾地乾燥，因此無乾燥不均、口 感亦良好。尤其是對於易產士 令紅.^. 生，，彳、，，°之直麵型麵條形狀的速 食麵’亦可有效地抑制、防止糾結。 【實施方式】 以下順著製造步驟詳細說明本發明。 ‘發=:料係使用速食麵之，料。亦即可 滴义 π #麥粉、其他穀粉作為主原料。再視需要 ，選擇鹽、鹼水、聚合磷酸鹽、蛋白、麵 麵色=為副原料’添加於此。副原料可溶解或懸浮:掉 ::加於主原料’或是與揉麵水分開添加於粉體 地接者，將該等原料、副原料、揉麵水以混合機等充八 :㈣以作成麵圏’再使用複合墨延機等成型成麵帶； 帶經過1次以卜+ ±β矿 X 土取题帶。麵 時斗 之輥壓延，拉成薄狀’在成為最 時，以截切裝置（切刀輥）切成麵條。 彡之厚度 於本發明令’係在此麵帶之狀態或、截切後到 止之麵條狀態下，將余、 …煮為 將泰末油知裹於麵帶或麵條表面使之附 201238499 著。裹粉於麵帶之方法因為較佳是盡可能地均勻且使之較 薄地附著，故當裹粉於麵帶上面時，較佳為可使用市售之 自動裹粉裝置，亦可使用可吹送粉體之吹送裝置、電磁振 動式之供給裝置等。當裹粉於麵帶之·f面時，冑用用以吹 送粉體之裝置之外，亦可使用將麵帶翻轉（藉由逆轉輥等翻 轉進行方向使下面朝上）來進行裹粉之方法等。裹粉於麵帶 的情況時，於麵帶之上面與下面兩者裹粉的話效果最好， 僅上面或下面亦可獲得充分的效果。 對麵條裹粉的情況也是以自動裹粉裝置等可盡可能將 粉末油脂均句散布或吹送之裝置來對麵條進行裹粉較佳， 只是因為麵條的情況時’所切出之麵條彼此會呈複雜或不 均-的重疊方式’而於麵條間亦會產生空隙:，故最好是施 加將麵條振動或是拉伸等動作。 丹有’富對麵帶 ， π ,μ-卞人咏Ί又〜干fc !疋月(】 的P白&進行裹粉，則附著於麵帶之粉末油脂會因下—個壓 延輥進：之麵帶壓延而固著於麵表面，故到蒸煮步驟為止 亡間脱落的情況少。且粉末油脂會以被吃進去的方式固 者故在蒸煮步驟中溶出之油脂不會發生不充分塗敷於麵 條表面的狀態直接液狀滴落的情泥，X，被吃進麵中的粉 末油脂的粒子會於麵條表面形成些微的凹&，會減少麵條 :此：接觸面肖’在本發明人等之實驗中，在較最後之輥 '月』之步驟對麵帶進行裹粉者會獲得較高的防糾結效 果。 固體之粉末狀或微小粒 所使用之粉末油脂係在常溫為 201238499 狀’蒸煮時會炫融之粉末油^曰_ 不，由知。具體而言，棕櫚油、菜籽 油等植物性油脂之硬化油賠盔^土 ^ /由月曰為佳’較佳為使用上升熔點45 〜75 °C、尤佳為55〜65 °C左亡去 L左右者。又’可使用粒度以中值 粒徑計較佳為20〜500μιη左亡 ^ μπι左右、尤佳為50〜2〇0μηι左右 者。若粒徑太大，則尤其县杳 兵疋虽不具有附著後進行壓延使之 固者'之操作時，容易弓丨把Φ、士 ·丄ηι* I泰末油知之脱落。粉末油脂之形 狀以流動性良好者為佳，玻妝去 琢狀者因為可均勻地散布，故較 佳’亦可使用針狀等任一種。 粉末油脂附著於麵帶或麵條的量，相對於主原料之重 量為0.05〜2%左右、較佳為0.1〜2%、更佳為0.2〜1%， 其防糾結效果高而良好。再者，亦可與粉末油脂裹粉一起， 再組合麵粉、澱粉等裹粉處理，也可於麵帶與麵條兩者裹 上粉末油脂》 麵帶係經切刀觀切成麵條狀，但當為一般速食麵的情 況時’可藉由使用彎曲度賦予箱(亦稱為導管)進行彎曲處理 來切成波狀之收縮麵條。藉由本發明，即使是未進行彎曲 處理之麵亦可非常有效地防止糾、结，故不使用f曲度賦予 箱來進行切出，亦可作成為直線狀的麵條形狀速食麵。再 者，藉由本發明可格外地防止麵條的糾結，當然亦可併用 其他防糾結方法。尤其是為了獲得直線狀麵條而不使用彎 曲度賦予箱的情况時’係使用使截切輥刮板（將麵條從切刀 輥的溝取出之刮板（scraper))的齒尖為相鄰之彼此位置錯開 之到板（例如曰本特開平10— 210924號公報）等ji夫來進行 更佳。 201238499 所切出之麵條，杏A汫+τι祕社，、丄 *在截切後使卷末油脂附著於麵條的 情況時’會進行上述之操趣 锞作再以網帶輸送機（net conveyor) 專移送至進行暮考 、’、〜乳庫。蒸煮通常是藉由以網帶輸送 式！ί於随道型蒸氣庫内同時進行連續蒸煮，亦可使用批 二庫專上述以外之裝置。蒸氣庫内之溫度因為是粉 .^ _ 抛度，故附者於麵條表面之粉末油脂 會溶融’而覆蓋於麵條砉 條表防止麵條間的糾結。蒸煮後的 麵條視需要再以短時間燙者 P„ >aL . 烫“，'進仃處理，仍然是視需要短時 間次潰於調味液、或啃霾 嘴霧凋未液，再截切成一食用份量， 充填至承容器。再者，將鲕 麵條截切成一食用份量，亦可在 截切以後至承容器充埴盔 兄填為止中任一步驟中進行。 、、·<麵之最、-ς形態當為油炸麵的情況時，可將充填於 承，器之麵各承容器分開地以⑽〜16代左右之油炸油進 订1〜.3分鐘左右油炸教 乾垛。另一方面，最終形態為非油炸 麵的情況時，例如執jgl私 熱風乾焯麵的情況時，各承容器分開地 在乾燥庫進行8〇〜13〇。 左右20分〜180分鐘左右之乾燥。 又’亦可使用微波、過埶 …、泰氧荨來進行乾燥。 本發明之速食麵可兔 ,.m 题了為於杯容器中注入熱水等待數分鐘 再食用之型態之杯麵，亦 兀了為將麵以短時間，¾、煮調理型熊 之；k麵。任一種麵皆可咏Li、 ^ 白J防止或抑制麵條間的糾結，故會成 為上述之油炸或献151於*α· /h …、〇燥荨進行乾燥時，乾燥不均情j：兄 J、且調理時的熱水 凡 T性均勻且口味及口感良好的麵。 實施例 201238499 實驗1 <對麵帶進行裹粉> 實施例1 (於麵帶裹上粉末油脂） 於準高筋麵粉850g加入澱粉150g作成為主原料，將 /谷解有食鹽20g、聚合填酸鹽5g、增黏劑i〇g之390m丨之 揉麵水加入主原料作為副原料，以混合機充分混合、混練、 做成麵團。將此麵團以複合壓延機整形成厚度llmm的麵帶 狀，將此通過壓延輥5次，緩緩地進行壓延再壓研至最終 麵帶厚1.35mm。在此壓延輥進行之壓延中，在最終之輥壓 延前之麵帶狀態下，使用自動裹粉裝置（豐製作所製「澱粉 散布機」）將粉末狀硬化油脂（硬化棕櫚油：上升熔點58.5/ 粒子徑50〜200μηι為80%以上/中值粒徑13〇μιη)均勻地裹 於麵帶上面。裹粉之量為相對於主原料重量為 將此麵帶以角刀9號之通常的切刀輥加以截切，不使 用f曲度賦予箱之下使用網帶輸送機移送至隧道型蒸氣 庫。以約1 oot之飽和蒸氣蒸煮i分鐘3〇秒後，以熱水沸 騰5秒，再以極短時間通過6(rc之調味液，切成i食用份201238499 VI. Description of the Invention: [Technical Field of the Invention] Prevention and Dispersibility The present invention relates to a fast-food noodle which is entangled between noodles and a method for producing the same. [Prior Art] In terms of noodles, the most well-known method for preventing the cut noodles from tangling each other and making the spreadability good is the method of just cutting out the noodles. Usually, the flour is flour or starch, and the moisture of the noodle surface is removed by adhering the powder to the surface of the cut noodle to make the slippery. In particular, in recent years, in terms of powder coating, it is also sold in oxidized starch, acetylated starch, or mixed with carbon in the starch, etc., and has an anti-tangling effect, and further turbidity of the liquid during conditioning. Such as the excellent characteristics of the powder. ..., and the wrapping powder is basically used in raw noodles, half-cooked surfaces to prevent the manufacturing steps t & pass-through process, and the noodles are entangled with each other during storage, not for the d-cooked or cooked noodles or instant noodles can effectively prevent noodle tangles By. The reason is that the case of the boiled noodles, the cooked noodles, and the instant noodles after the gelatinization treatment, etc. 'the entanglement of the noodles is caused by the pasteiness of the starch in the cooking or the surface of the boiled back strip. Therefore, the entanglement with the dough is different in the mechanism of the entanglement. Therefore, 'in particular, in order to improve the anti-tangling and conditioning during the circulation phase and the storage phase, the surface of the steamed surface or the surface of the steamed surface after cooling and packaging, etc. The (four) boiled or steamed, the noodles are washed with water, and then the oil is applied to the surface of the noodles. On the other hand, the technique of preventing the noodles of instant noodles from entanglement with each other is 201238499. From the past, the combination of the machine and the imprint 7 will be given to the box-- or the conduit for the position just cut by the cutter roller. It is used for the upper and lower parts: = the device for cutting out the noodle position, and the noodle is strongly imparted with a bending treatment (called bending (wavi at the w & the song from the noodle in this way) A plurality of voids are provided between the noodles, and the noodles do not overlap each other, and the contact portions of the noodles can be reduced to prevent entanglement between the noodles. Further, the noodle coating for steaming is also performed for thousands of years. The method of dispersing the agent to improve the secret agent. The low viscosity of the agent to increase the viscosity of the polysaccharide solution, etc. - IP makes the use of the above technology for the instant noodles, the hot air drying surface is still easy to produce noodles between the noodles, and there are 砗 ', ', door display Also, and sometimes the degree of dispersibility during conditioning will be = two in order to make the noodle as a face with less shrinkage, the face with less shrinkage, Η -,., L ^ star face") 'Without the above bending In the case of rationality, the entanglement of the face will still be an important question. If the noodles of the instant noodles are entangled with each other, it will be difficult to spread, not only can not be evenly spread. φ, ° 'The drying of the part will not be able to eat Fully, sometimes "the effect of entanglement in the dry process step. (4) There are also patent documents 1 to 3 in addition to the technique of preventing poor preservation of noodles and preventing noodles between instant noodles. Also, " . , 8 t ^ T Patent Document 1 is a method for producing a non-fried noodle after the oil-drop type emulsion in the water of the moon is adhered to the surface of the noodle, and the reconstitution property is good: the fried noodles. Patent Document 2 Before cooking, the non-peptone is good, and the surface of the β-/±β is coated with thermal coagulability. 'The cooking coagulates the protein to prevent entanglement between the noodles. 201238499 Furthermore, the patent document 3 prevents non-oil without bending. The entanglement between the noodles of the noodles can obtain a smooth and viscoelastic surface, which reveals the following four methods: (1) mixing under reduced pressure, and (2) adding powdered fat and/or eggs to the noodle raw material. Phospholipids, (3 Adding gluten to the noodle raw material, (4) dispersing the water, emulsified fat solution or lecithin solution on the surface of the noodle before cooking. However, there is no prior art method to obtain sufficient effect. In the case of a problem of the problem of the quality of the surface and the surface of the surface, the problem of the problem of the tempering of the tempering is to be achieved. In the case of the problem of the anti-tangling method, the patent document 1 is disclosed in Japanese Patent Application Laid-Open No. Hei. JP-A-2006-288239 SUMMARY OF THE INVENTION Therefore, the inventors of the present invention have obtained the following noodles as the subject of the present invention, and have explored various kinds of spreading agents, various kinds of powders, and the like: obtaining an instant noodles, especially without bending treatment The straight-faced surface is a surface which can prevent entanglement between noodles, and has good dispersibility at the time of conditioning and eating, and has no unevenness in drying and a good mouthfeel. & As a result, it was found that in the manufacturing step of the instant noodle, the nut of the non-liquid state, that is, the solid state, was wrapped around the surface of the noodle noodle to make it adhere, especially from the formation of the noodle strip. Between the machine and the final calender roll with the calendering, the surface of the belt was wrapped with powdered fat in the state of the belt, thereby obtaining an extremely good anti-tangling effect, and the present invention was completed. Further, the term "surface" as used in the present invention means any one of the upper, lower, and side surfaces of the blade that is in contact with the outside, or includes such concepts. 201238499 压Γ也Γ 'The present invention relates to a method for producing instant noodles, which comprises the steps of kneading, = cooking, and drying, and wrapping the noodle and/or the noodle surface on the noodle strip or '' state before cooking. Powder grease. The present invention relates to an instant noodle dish which is a fast-dissolving instant noodles, a jagged noodle strip or a noodle strip, and is coated with a powdered fat. In particular, the present is also able to prevent entanglement in the hot air-dried surface that has been entangled in the past or the straight-curved surface that is cut under the magical curvature. Since it can prevent entanglement, it is not only good in conditioning at the time of conditioning and in eating, but it can also be dried in a uniform manner, and there is no occurrence of an instant noodles having a good dryness and a good mouthfeel. The person who is afraid, the so-called "wrapped powdered fat" here means to replace the flour or temple powder that is usually used as a powder, and to use powdered grease for the powder. In the manufacturing method of the present invention, it is preferred that the surface of the noodle strip is coated with powdered fat under pressure or after calendering to the state of the cut surface. Therefore, by coating the powdered fat in the state of the dough before cooking, compared with the conventional method of adding the powdered fat to the raw material, or the method of applying or misting the liquid fat to the surface of the noodle, a small amount of fat can be used. A very high anti-tangling effect is obtained, and the effect on the noodle or taste is small and extremely good. In particular, since the method of coating the powdered fat is carried out on the noodle strip, the powder can be uniformly coated on the opposite side as in the case of the noodle wrap after the cut. The reason for this is that if the powder is to be wrapped after the cutting, there is a disadvantage that the weight of the noodle strip is not easily wrapped in the powder when the cutting is performed, so that the problem can be solved if the dough is wrapped. Moreover, in the case where the dough is fed into the crucible, in particular, in the process of rolling the surface 6 201238499 with the evening roll, the surface of the surface tape is wrapped between the end of the tape and the final calendering report. Powder method, after the powder is applied, it will be rolled to the calender roll of =1 times. Therefore, the powdered grease will be fixed on the surface of the noodle. The effect is higher when the H-side belt is wrapped, even if it is only on the upper or lower side of the noodle strip. It is also effective to carry out the powder coating. If the two sides are coated, a higher effect can be expected. Further, in the production method of the present invention, it is preferred that the surface of the cut noodle is coated with the powdery fat and oil after the cutting to the cooking. Therefore, even if the powdered fat is wrapped in the noodle state before cooking, compared to the method of adding the powdered fat to the raw material, or the conventional method of coating or spraying the liquid fat on the surface of the noodle, the corpse requires a small amount of fat. You can get a fairly high anti-tangling effect. In the present invention, it is considered that the solid powder and fat are adhered to the surface of the surface in the state of the noodle or the noodle before the pre-cooking, so that it melts in the high-temperature cooking and acts to coat the surface of the noodle, thereby preventing it. The noodles are tangled with each other. In this way, the powder grease label _β ± is the same as the surface of the noodle, and the method of adding the oil to the raw material in advance, and also removing the liqueur once, before or after cooking, is dispersed in a liquid form. Compared with the method, as long as the amount of oil is less than that, a relatively high effect can be obtained, the effect on the taste is small, and there is no dripping oil before or after cooking, or during cooking or before cooking. In the case of the occurrence, it is not easy to cause manufacturing problems: In particular, if the powdered fat is wrapped in the noodle strip, no noodles will be produced when the noodles are overlapped with each other. Evenly attached. In particular, if the calendering is carried out after the powder is applied, the calcination is carried out after the powder is coated in 201238499, and the powdered fat will be surnamed ^ a &# ^6 into the state of fixation. It does not occur when cooking is dissolved ^ «ν ^ m ^ , which is not able to exert a full coating effect on the surface of the noodles directly from the noodles. Moreover, I believe that the particles of the sputum will form fine concavities and convexities by pressing the surface, and the surface of the surface will be eaten. Therefore, the surface of the noodles will reduce the contact area between the noodles and prevent the noodles from contacting each other. Therefore, the instant noodles of the present invention are because of the correction of the / 描 / θ „ ...... ...... 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 Therefore, there is no unevenness in drying and good mouthfeel. In particular, it is also effective for suppressing and preventing entanglement of the instant noodle shape of the straight noodle shape of the instant, which is easy to produce red, ^, raw, 彳,,, °. The following is a detailed description of the present invention along the manufacturing steps. 'Fa =: The feed is made using instant noodles. The material can also be used as the main raw material by π #麦粉, other cereal flour. If necessary, select salt, alkaline water, and polymerization. Phosphate, protein, and face color = added as a by-product. The auxiliary material can be dissolved or suspended: off: added to the main raw material' or added to the powdered grounder separately from the surface water. Raw materials, auxiliary materials, bismuth The water is filled with a mixer, etc.: (4) It is formed into a noodle strip by using a composite ink-extending machine, etc.; the belt is subjected to a rubbing + ±β mine X soil to take the strip. The roll of the bucket is rolled and pulled. In the form of a thin shape, it is cut into noodles by a cutting device (cutter roller). The thickness of the crucible is in the state of the present invention or in the state of noodles after cutting. Yu, ... boiled to wrap the tamarind on the surface of the noodle or noodle to make it attached to 201238499. The method of wrapping the flour on the noodle is better because it is as uniform as possible and makes it thinner. When the top surface of the top tape is used, it is preferable to use a commercially available automatic powder wrapping device, a blowing device capable of blowing a powder, an electromagnetic vibration type supply device, etc. When the powder is coated on the surface of the dough, 胄In addition to the apparatus for blowing the powder, it is also possible to use a method in which the noodle strip is inverted (the direction is reversed by reversing the roller or the like to make the bottom face upward), and the method of wrapping the powder, etc. It is best to wrap the top and bottom of the faceband, and only the top or bottom can be charged. The effect of the noodle wrap is also to use a device such as an automatic wrapper to spread or blow the powder as much as possible, but it is better to cover the noodles because of the noodles. There will be a complicated or uneven-overlapping method for each other, and a gap will be formed between the noodles. Therefore, it is preferable to apply a motion such as vibrating or stretching the noodles. Dan has a 'rich pair of noodles, π, μ-卞人咏Ί And ~ dry fc! 疋月 () P white & for the powder, the powder and fat attached to the noodle will be fixed by the lower calender roll: the surface is fixed on the surface, so to the cooking step There is little leakage from the end of the life, and the powdered fat is solidified so that the fat and oil which are dissolved in the cooking step do not form insufficiently on the surface of the noodle, and the liquid is dripped directly, X The particles of the powdered fat that are eaten into the noodles will form a slight concave & on the surface of the noodle, which will reduce the noodles: this: the contact surface Xiao' in the experiment of the inventors, in the last roll 'month' Steps to get the bread on the face will get High tangle preventing effect. Powdery or fine particles of solids The powdered fats and oils used at room temperature are 201238499. The powder oil that will sizzle when cooking is cooked. ^ No, it is known. Specifically, the hardened oil of plant oils such as palm oil and rapeseed oil is compensated for the helmet ^ soil ^ / is better from the moon ' 'better than the use of rising melting point 45 ~ 75 ° C, especially preferably 55 ~ 65 ° C left Those who died around L. Further, the particle size can be preferably about 20 to 500 μm, left to about ^ μπι, and more preferably about 50 to 2 〇 0 μηι. If the particle size is too large, especially in the operation of the county 杳 疋 进行 进行 附着 附着 附着 附着 附着 附着 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 The shape of the powdered fat is preferably one in which the fluidity is good, and the one in which the glass is applied to the enamel is evenly distributed, so that it is preferable to use a needle or the like. The amount of the powdery fat adhered to the noodle strip or the noodle is about 0.05 to 2%, preferably 0.1 to 2%, more preferably 0.2 to 1%, based on the weight of the main raw material, and the anti-tangling effect is high and good. In addition, it can also be combined with powdered fat and powder, and then combined with powdered flour, starch, etc., and can also be coated with powdered fat in both the noodles and noodles. The noodles are cut into noodles by a cutter, but when In the case of a general instant noodle, 'concave noodles can be cut into a corrugated shape by bending using a bending imparting box (also referred to as a catheter). According to the present invention, even if the surface is not subjected to the bending treatment, the correction and the knot can be prevented very effectively. Therefore, the cut-out can be performed without using the f-curvature imparting box, and the noodle-shaped instant noodle can be formed into a linear shape. Further, the entanglement of the noodles can be particularly prevented by the present invention, and of course, other anti-tangling methods can be used in combination. In particular, in order to obtain a linear noodle without using a curvature imparting case, the tip of the cutting roller scraper (a scraper that removes the noodle from the groove of the cutter roll) is used adjacently. It is preferable that the position is shifted to the board (for example, Japanese Patent Application Laid-Open No. Hei 10-210924). 201238499 The noodles cut out, apricot A汫+τι secret society, 丄*, when the fat is attached to the noodles after cutting, will carry out the above-mentioned operation and then use the net conveyor (net conveyor) ) Transfer to the test, ', ~ milk bank. Cooking is usually done by mesh belt!连续 Continuous cooking at the same time in the vapour type vapour can also be used in addition to the above. Since the temperature in the vapor reservoir is powder. ^ _ throwing, the powdered fat attached to the surface of the noodle will melt and cover the noodle strip to prevent entanglement between the noodles. After cooking, the noodles should be scalded in a short time as needed. P „ >aL. 烫,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, Into a serving size, fill the container. Furthermore, the cutting of the noodles into a serving size can also be carried out in any step after the cutting is completed until the container is filled with the helmet. ,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, Dish and cook for about 3 minutes. On the other hand, in the case where the final form is a non-fried noodle, for example, when the jgl is heated to dry the kneading surface, the respective containers are separately placed in the dry storage for 8 〇 to 13 〇. Dry around 20 minutes to 180 minutes. Further, it is also possible to use microwaves, sputum, and sputum to dry. The instant noodles of the present invention can be used as a rabbit, and the problem is that the cup surface of the cup container is filled with hot water and waited for a few minutes before being eaten, and the surface of the cup is also prepared for a short time, 3⁄4, boiled and conditioned bear; surface. Any one of them can be used to prevent or inhibit the entanglement between the noodles, so it will become the above-mentioned fried or 151 in *α· /h ..., drying and drying, drying inhomogeneity j: Brother J, and the hot water at the time of conditioning, the surface of T is uniform and tastes and tastes good. Example 201238499 Experiment 1 <Wraping the noodle strips> Example 1 (Wrap the powdered fat on the noodle strip) 150 g of starch was added to 850 g of quasi-high-gluten flour as a main raw material, and 20 g of salt was added to the gluten, and the mixture was filled. 5 g of the acid salt and 390 m of the tackifier i〇g are added to the main raw material as an auxiliary material, and the mixture is thoroughly mixed, kneaded, and made into a dough. The dough was formed into a dough strip having a thickness of 11 mm by a composite calender, and this was passed through a calender roll 5 times, gradually calendered and then pressed to a final belt thickness of 1.35 mm. In the rolling of the calender roll, the powdered hardened fat (hardened palm oil: rising melting point 58.5/) was used in the state of the belt before the final roll rolling using an automatic wrapping device ("starch spreader" manufactured by Toyo Seisakusho Co., Ltd.). The particle diameter of 50 to 200 μm is 80% or more and the median diameter of 13 μm is uniformly wrapped on the top surface of the mask. The amount of the powder is cut with respect to the weight of the main raw material, and the belt is cut with a normal cutter roller of No. 9 of the corner knife, and is transferred to the tunnel type steam pool without using the f curvature imparting box. . After cooking for 1 minute and 3 seconds with saturated steam of about 1 oot, boil for 5 seconds with hot water, and then pass 6 (rc seasoning liquid in a very short time, cut into i servings.
量130g’裝入尺寸φ12〇χφΐ〇5χΗ38ηιηι之承容器，再以145°C 油炸2分鐘’以製造速食油炸麵。 實施例2(將別種規格的粉末油脂裹於麵帶） 於實施例1之製造方法中，將粉末狀硬化油脂之種類 取代為硬化棕櫊油，使用硬化菜籽油（上升熔點65。〇/粒子徑 45〜180μπι為80% /中值粒徑1〇〇μπι)，以與實施例i相同方 式製造’作成為實施例2之速食油炸麵。 12 201238499 比較例ι(控制組） 於實施例1之製&方法中，未進行粉末油脂的裹粉， 其他步驟係與實施例i同樣地製造以獲得比㈣i之速食 油炸麵》 比較例2(將磷酸架橋米澱粉裹於麵帶） 於實施例1之製造方法中，取代粉末油脂，使用於生 麵等被用作為裹粉之鱗酸架橋米殺粉（粒子徑2〜8㈣，以 與實施例i相同方式，裹上相對於主原料之重量為1%的 量。其他步驟係與實施例！相同方式製造而獲得比較例2 之速食油炸麵。 比較例3(將氧化馬鈴薯澱粉裹於麵帶） 在比較例2之製造方法中，將使用作為裹粉之澱粉取 代為氧化馬鈴薯澱粉（粒子徑2〜1〇〇μηι)，以與比較例2相 同之方式製造，做成比較例3之油炸麵。 以上述各實施例及比較例之製造方法所製造之速食油 ^麵為麵不會收縮之直麵型麵，分別為麵塊置於聚苯乙烯 氣的杯容器再注入熱水之型態的杯裝速食麵。於此添加熱 火420ml ’再加蓋放置5分鐘，以筷子輕輕地使之散開，以 怏子夾起麵，確認麵條的糾結狀態。將此麵給官能檢查員5 人食用，確認麵的回沖狀態、口感。散開性在5分鐘放置 後馬上以筷子輕輕使之散開、把麵提起、攪拌再以5分滿 刀進行判定。評價如下，4分以上為合格。 5分：散開性良好、筷子通過也不會被勾起。 4分·以筷子輕輕地攪拌之程度就會散開。 13 201238499 3分：以筷子用力攪拌才終於散開。 2分：以筷子相當程度地攪拌仍然會有糾結、未散開的 部分。 1分：多個地方糾結’散開情況明顯很差。 下述表1記載實施例1、2及比較例1、2、3之結果。 表1 對麵帶進行裹粉 散開性評價 口感 官能檢查員之評價 實施例1 粉未狀硬化油脂 (硬化栋棚油） 5 無影響 無問題 實施例2 粉末狀硬化油脂 (硬化菜籽油） 4 無影響 無問題 比較例1 (未裹粉） 2 無影響 有未充分回沖的部位 比較例2 磷酸架橋来澱粉 1 無影響 未充分回沖的部位很多 比較例3 氧化處理馬鈴薯 澱粉 2 無影響 有未充分回沖的部位 貫驗2〈對麵條進行裹粉> 實施例3 (將粉末油脂裹於麵條） 在實施例1之製造方法中，未將粉末油脂裹於麵帶， 係對移送於截切後蒸煮前之輸送帶上之麵條，以與實施例1 相同之自動裹粉裝置裹上與實施例1相同之粉末狀硬化油 脂（硬化棕櫊油）。裹粉之量亦與實施例1相同，相對於主原 料之重量為1 %的量。其他步驟與實施例1相同地進行製造 以獲得實施例3之速食油炸麵。 比較例4 (將搬粉裹於麵條） 取代對實施例3之麵條裹上粉末油脂之處理，而是將 氧化處理西谷澱粉裹於麵條，且是與實施例3相同地相對 201238499 於主原料重量同樣是1 %的量。其他步驟與實施例3相同地 製造比較例4之速食油炸麵。 表2 對麵條進行裹粉 散開性評價 口感 貫施例3 裹上粉末油脂 4 無影響 ~r~-—價 相較於實施例丨效 果拿$ 比較例4 裹上殿粉 3 無影響 —___干乂羽 見到一些糾結 — 一--- 實驗3 <油脂之使用方法> 比較例5(將液體油脂散布於麵帶之方法） 於實施例1之製造方法中’取代將粉末油脂裹於麵帶 之處理，以相對於主原料重量為1%的量且均勻的方式對於 麵帶喷霧液體之精製palm Gleie Gil(常溫為液體之油脂其 他步驟係以與實施你"相同之方式製造比較例5之速食油 比較例6(將粉末油脂混合於麵原料之方法） 於實施例1之製造方法中， 取代將粉末油脂裹於麵帶之處裡’以相對於主原料重 量添加、混合與實施例1相同之粉末狀硬化油脂 相同方\ 於麵原料作為副原料，其他步驟係與實施例1 °式製圾來製作比較例6之速食油炸麵。 沖，確針:二比較例Η，亦以與實驗1相同方式進行回 項6忍散開性，·&各田二4 再食用而评饧之。將評價結果記載於表3。 15 201238499 表3 實施例1 油脂之處理方法 對麵帶進吞 散開性評價 口感 ^i影響~~ 官能檢查員之評t 無問題 — 比較例5 對麵帶以液體進 行喷霧 3.5 未充分蒸透 的口感。 麵表面伸展 開 會引起滴液且ϋ 造適性有問題，使 用困難。 比較例6 添加於麵原料 _-_ 3 稍微鬆軟之 口感 散開效果不向 比較例5之液體油脂的喷霧，因為油脂未滲透到麵帶， 故確認到在壓延輥麵帶會滑，油脂會附著於壓延輥或切刀 等製造上的問題。又， 條表面會有伸展開的感 口感方面，若喷霧液體油脂，則麵 覺、對口感有不良影響。比較例6 :粉末油脂的原料添加方面，則是和裹粉情況相同之添加 量亦不會獲得充分之效果。因此，增加添加量進行實驗結 果發現’若加入使用作為裹粉時之3倍量（相對於麵的主原 料為3% )’則在麵條的糾結、散開性方面可滿足一定程度。 然而’會呈鬆軟之口感’在口味、風味面方面，發現到會 感 覺有油脂的味道等很大的 影響發生，製麵時之麵團的聚 合度亦差且製麵性亦不良。 貫驗4〈裹至麵帶之粉末油脂的量經過改變的情況〉 實施例4 於實施例1之製造方法中，將裹至麵帶之粉末狀硬化 油脂的量變更成相對於主原料之重量為“％，其他步驟係The amount of 130 g' was placed in a container of the size φ12 〇χ φ ΐ〇 5 χΗ 38 ηιηι, and then fried at 145 ° C for 2 minutes to make a fast-food fried noodle. Example 2 (Wraping other types of powdered fats and oils on the noodle strip) In the production method of Example 1, the type of the powdered hardened fat and oil was replaced with hardened palm oil, and hardened rapeseed oil was used (rise melting point 65. 〇/ The particle diameter of 45 to 180 μm was 80% / median diameter of 1 μm μm, and the instant noodles of Example 2 were produced in the same manner as in Example i. 12 201238499 Comparative Example ι (Control Group) In the method of the method of Example 1, the powdering of the powdery fats and oils was not carried out, and the other steps were carried out in the same manner as in Example i to obtain a comparison of the instant noodles of (4) i. Example 2 (Wraping the bridged rice starch to the noodle strip) In the manufacturing method of the first embodiment, the powdered fat and oil are used instead of the raw noodles, etc., which are used as a powdered scaly acid briquettes (particle diameter 2 to 8 (four), In the same manner as in Example i, the amount was 1% by weight relative to the main raw material. The other steps were carried out in the same manner as in Example! to obtain the instant noodle of Comparative Example 2. Comparative Example 3 (oxidation) In the manufacturing method of the comparative example 2, the starch which used the baking powder was substituted with the oxidized potato starch (particle diameter 2~1〇〇μηι), and it manufactured by the same thing as the comparative example 2, and was made. The fried noodles of Comparative Example 3 were prepared. The instant noodles produced by the above-described respective examples and comparative examples were straight-faced surfaces which were not shrunk, and were respectively cups of polystyrene gas. The cup is filled with hot water and the shape of the cup is fast food. In this case, add 420ml of hot heat and put it on for 5 minutes. Gently spread it with chopsticks, and lick the noodles to confirm the tangled state of the noodles. Give this face to the functional inspector for 5 people to confirm the noodles. The back-flushing state and the mouthfeel. The dispersing property was immediately spread out with chopsticks after being placed for 5 minutes, and the face was lifted and stirred, and then judged by a full knife with a score of 5 points. The evaluation was as follows, and 4 or more points were acceptable. 5 points: spread Good sex, chopsticks will not be smothered. 4 points · The degree of mixing with chopsticks will spread. 13 201238499 3 points: stir with chopsticks and finally spread out. 2 points: stir with chopsticks to a certain extent There will be tangled, undivided parts. 1 point: Multiple places entangled 'Distraction is obviously poor. Table 1 below shows the results of Examples 1, 2 and Comparative Examples 1, 2, 3. Table 1 Evaluation of powder dispersibility evaluation of mouthfeel functional inspector Example 1 Powdery hardened oil (hardened building oil) 5 No effect no problem Example 2 Powdered hardened fat (hardened rapeseed oil) 4 No effect no problem Comparative example 1 Unwrapped 2 No effect on the part with insufficient backwash Comparative Example 2 Phosphate bridged to starch 1 No effect on the part that did not fully backflush Many comparative examples 3 Oxidized potato starch 2 No effect on the part with insufficient backlash 2 Noodle Wrapping Powder> Example 3 (Walking the powdered fat to the noodle) In the manufacturing method of Example 1, the powdered fat was not wrapped in the noodle strip, and the noodle transferred to the conveyor belt before the cutting and cooking was carried out. The same automatic powder coating device as in Example 1 was coated with the same powdery hardened fat (hardened palm oil) as in Example 1. The amount of the powder was also the same as in Example 1, and the weight of the main raw material was 1 The other steps were the same as in Example 1 to obtain the instant noodles of Example 3. Comparative Example 4 (Wraping the powder on the noodle) Instead of coating the noodle of Example 3 with the powdered fat, the oxidized gluten starch was wrapped in the noodle, and the same as in Example 3, the weight of the main raw material was 201238499. The same is the amount of 1%. The other steps were the same as in Example 3, and the instant noodles of Comparative Example 4 were produced. Table 2 Evaluation of the spread of the noodles by the mouth. Example 3 Applying the powdered grease 4 No effect ~r~--The price is better than the effect of the example. Comparative Example 4 Wrapped in the temple powder 3 No effect - ___乂羽 See some tangles - one --- Experiment 3 <How to use grease> Comparative Example 5 (Method of spreading liquid grease to the dough) In the manufacturing method of Example 1, 'replace the powder and fat in the The treatment of the noodle strip, the purified palm Gleie Gil for the facial spray liquid in an amount of 1% by weight relative to the weight of the main raw material (the other steps of the liquid fat at room temperature are manufactured in the same manner as the implementation of you) Comparative Example 5 of instant cooking oil Comparative Example 6 (method of mixing powdered fats and oils to the noodle raw material) In the manufacturing method of Example 1, instead of wrapping the powdered fat and oil in the noodle strip, 'adding and mixing with respect to the weight of the main raw material The same powdery hardened fats and oils as in Example 1 were used as the auxiliary materials, and the other steps were the same as in Example 1 ° to prepare the instant noodle fried noodles of Comparative Example 6. Example, also with experiment 1 The method was carried out, and the results were evaluated in Table 3. Example 3 The treatment method of the oil and fat was evaluated on the surface. ^i influence~~ Evaluation by the functional inspector t No problem - Comparative Example 5 The spray on the surface of the face is sprayed with liquid 3.5. The mouthfeel is not fully vaporized. The surface is stretched to cause dripping and the problem of the suitability is difficult to use. Example 6 Addition to the surface material _-_ 3 The slightly soft mouthfeel effect was not sprayed on the liquid grease of Comparative Example 5, because the grease did not penetrate into the dough strip, so it was confirmed that the belt on the calender roll would slip and the grease would adhere. In the manufacture of a calender roll or a cutter, the surface of the strip has a feeling of spread, and if the liquid grease is sprayed, the surface feel and the mouth feel are adversely affected. Comparative Example 6: Addition of raw materials for powder and fat On the other hand, the addition amount is the same as that of the powder coating. Therefore, the addition amount is increased and the experiment results show that 'if used, it is 3 times the amount of the powder (relative to the surface). The main raw material is 3%), but it can satisfy a certain degree in the entanglement and dispersibility of the noodles. However, 'will have a soft taste'. In terms of taste and flavor, it is found that there is a great influence on the taste of oil. Occasionally, the degree of polymerization of the dough at the time of making the dough is also poor and the surface-to-surface property is also poor. Continuation 4 <The case where the amount of the powdered fat and oil wrapped in the noodle strip is changed> Embodiment 4 In the manufacturing method of Example 1, The amount of the powdered hardened fat wrapped in the noodle strip is changed to "%" relative to the weight of the main raw material, and other steps are
與實施例1相同地方式製诰而椹斤每# , X ^而獲传實施例4之速食油炸麵。 實施例5 於實施例1之製造方法由 眩：e τ· + 丄 乃击中’將裹至麵帶之粉末狀硬化 16 201238499 油脂的量變更成相對於主原料之重量為0.3%，其他步驟係 與實施例1相同方式製造而獲得實施例5之逮食油炸麵。 針對上述實施例4、5，以與實驗1相同方式進行回沖， 確認散開性’再食用之並進行評價*將評價結果記載於表4 表4 裹於麵帶之裹粉量 實施例1 1.0% 實施例4 0.6% 實施例5 0.3% 上述實驗4之結果中 口感 影響 無影響 無影響 4 無問題In the same manner as in Example 1, the instant noodles of Example 4 were obtained by making 诰 椹 每 every #, X ^. Example 5 The manufacturing method of Example 1 was changed from glare: e τ· + 丄 ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' ' The fried noodles of Example 5 were obtained in the same manner as in Example 1. With respect to the above Examples 4 and 5, backflushing was carried out in the same manner as in Experiment 1, and the dispersibility 're-education was confirmed and evaluated. * The evaluation results are shown in Table 4. Table 4 Wrapped powder amount in the noodle strip Example 1 1.0 % Example 4 0.6% Example 5 0.3% The results of the above experiment 4 have no effect on the mouthfeel, no effect, no problem 4
判斷即使0.3%也有相當高的效 果，〇.2%也有充分的有效果’〇.1%左右也有效果 實施例6<熱風乾燥速食麵> 於準高筋麵粉900g中加入澱粉i〇〇g作為主原料再 將溶解有食鹽20g、鹼水9g、聚合磷酸鹽ig之38〇ml的揉 麵水添加於主原料作為副原料，以混合機充分混合、混練、 做成麵團。將此麵團以複合壓延機成型為厚度丨lmm之麵帶 狀，並使此通過壓延輥5次，緩緩地進行壓延至最終麵帶 厚1.15mm。於此壓延輥之壓延中，在最終之輥壓延前的麵 帶狀態下，使用自動裹粉裝置（豐製作所製「澱粉散布機」） 將粉末狀硬化油脂（硬化棕櫚油脂：上升熔點58.5〇c/粒子徑 50〜200μιη為80%以上/中值粒徑ΐ3〇μπι)均勻地裹於麵帶 上面。裹粉之量為相對於主原料重量為l%(1〇g)e 將此麵帶以圓刀20號之通常的切刀輥加以裁切，不使 用f曲度賦予箱之下使用網帶輸送機移送至隧道型蒸氣 庫。以約1001之飽和蒸氣蒸煮1分鐘3〇秒後，切成i食 用份量1 30g ’以熱水沸騰6〇秒，於水洗冷卻之後浸潰於 17 201238499 20°C調味液15秒，裝入尺寸Φΐ48.5χφ132.5χ1ι30ηιπι之承容 器’再以熱風乾燥（一次乾燥l〇〇Cl2分鐘'二次乾燥 分鐘）。 將此種方式所製造之實施例6的速食熱風乾燥麵做成 將麵塊冷卻後，置入聚苯乙烯製之缽型容器再注入熱水之 犁態的杯裝速食麵。於此添加熱水420ml，加蓋放置4分鐘， 以筷子輕輕地使之散開’再以筷子將麵提起，確認麵條的 到結狀態。其結果，並無麵條彼此的糾結、散開性良好， 為均一口感優異之麵。 (產業利用性） 本發明在速食麵之品質提升方面是有用的。 【圖式簡單說明】 無 【主要元件符號說明】 無It is judged that even 0.3% has a relatively high effect, and 2.2% has sufficient effect. '〇.1% or so is also effective. Example 6<Hot air drying instant noodles> Adding starch i〇〇g to 900g of quasi-high-gluten flour In the main raw material, 20 g of salt, 18 g of alkali water, and 38 〇 ml of the polymerized phosphate ig were added to the main raw material as an auxiliary material, and the mixture was thoroughly mixed and kneaded by a mixer to prepare a dough. This dough was formed into a dough tape having a thickness of 丨1 mm by a composite calender, and this was passed through a calender roll 5 times, and gradually rolled to a final belt thickness of 1.15 mm. In the rolling of the calender roll, in the state of the belt before the final roll rolling, the powdered hardened fat (hardened palm oil: the rising melting point of 58.5 〇c) was used using an automatic wrapping device ("starch spreader" manufactured by Toyo Seisakusho Co., Ltd.). The particle diameter of 50 to 200 μm is 80% or more / the median diameter ΐ3〇μπι) is uniformly wrapped on the top surface. The amount of the powder is 1% (1〇g) e relative to the weight of the main raw material. The dough is cut with a normal cutter roll of No. 20, and the mesh belt is not used under the f curvature. The conveyor is transferred to a tunnel type steam storage. After cooking for 1 minute and 3 seconds with saturated steam of about 1001, cut into 1 serving portion of 1 30g of 'boiled in hot water for 6 sec., rinsed with water and then immersed in 17 201238499 20 ° C seasoning liquid for 15 seconds. Φ ΐ 48.5 χ φ 132.5 χ 1 ι 30 η π π 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承 承. The instant hot air drying surface of Example 6 produced in this manner was used to form a cup-shaped instant noodle which was cooled in a dough piece and placed in a crucible container made of polystyrene and then poured into hot water. Add 420ml of hot water here, cover it for 4 minutes, gently spread it with chopsticks, and lift the surface with chopsticks to confirm the noodles. As a result, there is no entanglement and good dispersibility of the noodles, and the surface is excellent in uniform feeling. (Industrial Applicability) The present invention is useful in improving the quality of instant noodles. [Simple diagram description] None [Main component symbol description] None