TWI705768B - Instant fried noodles - Google Patents

Abstract

The object of the present invention is to provide instant fried noodles with a lower fat content than ordinary instant fried noodles. By suppressing the formation of a layered gluten mesh structure in the noodles, it is possible to provide instant fried noodles having a porous structure with a small number of pores and a small porosity. Thereby, the fat content of fried noodles can be reduced.

Description

Instant fried noodles

The invention relates to an instant fried noodle.

Instant noodles can be roughly divided into fried noodles and non-fried noodles. Fried noodles are made by gelatinizing raw noodles and then drying them with oil frying at about 150°C. On the other hand, non-fried noodles are prepared by alpha-forming raw noodles and then drying them by methods other than deep-frying. There are several methods for the production of non-fried noodles. Generally, it is a hot-air drying method. Hot air at 70-100°C and a wind speed of 4m/s or less is sprayed on the raw noodles and dried for 30 to 90 minutes (for example Patent Document 1).

Deep-fried noodles have a porous structure due to the evaporation of water inside the noodles during the frying process, and therefore have good restorability. They are characterized by the unique dim sum-style flavor of fried noodles due to oil. Many fried noodles today Sold as bag noodles or cup noodles. However, fried noodles contain a lot of oil, which is higher in calories than non-fried noodles. Therefore, the predecessors tried to develop fried noodles with reduced fat content.

In Patent Document 2, as a method for producing fried noodles that reduces the fat content and does not cause excessive amounts of alkaline water to cause the noodles to become transparent, the following technology is described: sodium carbonate and/or potassium carbonate Knead 0.3~0.6% by weight with acidic substances to adjust the pH to 7.5~8.5, then extrude the dough, or roll the dough and cut it out to obtain raw noodles, steam, flavor, and then deep-fry and dry . Although this method is an excellent method to reduce the fat content of fried noodles, it is necessary to add a large amount of alkaline water and acidic substances for pH adjustment. [Related Technical Documents] [Patent Documents]

Patent Document 1: Japanese Patent No. 3950603 Patent Document 2: Japanese Patent No. 5039716

[Problem to be solved by the present invention] The object of the present invention is to provide an instant fried noodle that has the characteristics of low pores, low porosity, and low fat content. [Technical means to solve the problem]

The inventors of the present invention have repeatedly examined the relationship between the porous structure of the instant fried noodles and the fat content, and found that a layered gluten mesh structure is formed inside the noodles due to rolling. With the formation of a gluten-like mesh structure, the number of pores in the porous structure of noodles is reduced, and the fat content is reduced. Therefore, instant fried noodles with low fat content are invented.

That is, the instant fried noodles of the present invention have a porous structure. The number of pores of 100 μm ² or more per unit area of 1 mm ^{2 in} the section of the noodles cut in the direction perpendicular to the longitudinal direction of the noodles is 250 or less, more preferably 150 or less.

The total area of pores of 100 μm ² or more existing in the section of the noodle is 25% or less of the area of the noodle section, more preferably 19% or less (porosity).

The average area of the pores of 100 μm ² or more existing in the section of the noodle is 0.14% or less of the area of the section of the noodle (average porosity).

The fat content of the noodles is 15% or less, more preferably 13% or less.

The fried noodles of the present invention have a porous structure as described above, so that it is possible to reduce the fat content without generating fried bubbles on the surface of the noodles.

Hereinafter, the present invention will be explained in detail. In addition, the type of instant fried noodles in the present invention is not particularly limited, and generally can be any known type in the technical field. For example, udon noodles, soba noodles, Chinese noodles, pasta noodles, etc. are listed.

The instant fried noodles of the present invention, for example, after the dough is produced by a normal pressure mixer or a vacuum mixing mechanism, the dough is made by the methods (1) to (3): (1) The dough becomes Preliminary noodle belts are made by pressing rollers (generally pressed); or (2) using extruders such as extruders to make noodle belts (extruded noodle belts) by extruding under normal pressure; Or (3) Use an extruder such as an extruder to extrude small pieces under normal pressure, and then use a shaping roller to produce noodles (extrude small pieces); then, use the above (1) to (3) The noodle tape produced by each method of) is rolled to a predetermined surface thickness with a calender roll, the rolled noodle tape is cut by a cutter roll to make it into raw noodles, and the raw noodles are treated with alpha treatment, etc. It is made by frying and drying. In order to suppress the formation of a layered gluten network structure, for example, it is preferable to make the number of calendering performed by the calender roll 1 or 2 times less than the general 3-8 times. In addition, the manufacturing method of the fried noodles of the present invention is not limited to the above method, and any method may be used as long as it is a manufacturing method that suppresses the generation of pores in the noodles.

Next, the cross-sectional structure of the instant fried noodles of the present invention will be described.

Figures 1-12 are electron microscope photographs of the instant fried noodles of the present invention of the noodle section cut in the direction perpendicular to the longitudinal direction; Figure 13 is after the noodle strip is made by general pressing, Electron micrograph of the cross-section of fried noodles produced by the conventional method of rolling 6 times. The observation of the cross-sectional structure was performed with an electron microscope (JSM-6380LA, 60 magnification) manufactured by JEOL Ltd. after the noodles were degreased with ether.

The instant fried noodles produced by the conventional method are rolled several times (for example, 6 times) in the noodle state, so the gluten mesh structure inside the noodles is stretched and becomes a layer. Therefore, the bubbling of water inside the noodles during frying is physically suppressed by the layered gluten mesh structure, and as shown in FIG. 13, many fine pores are formed inside the noodles. The sponge-like porous structure absorbs a lot of oil during frying, so the fat content of the entire instant fried noodles becomes higher.

On the other hand, the instant fried noodles of the present invention, as shown in Figures 1 to 12, compared with the instant fried noodles made by the conventional method (Figure 13), it has the presence in the noodles The number of pores in the section of the noodles cut in the direction perpendicular to the longitudinal direction is small, and the porosity (the ratio of the total area of the pores to the section of the noodles) is also small. We believe that this is because the instant fried noodles of the present invention are not easy to form a layered gluten mesh structure, and water can freely bubble during frying.

The number of pores of 100 μm ² or more per unit area of 1 mm ^{2 in} the noodle section of the instant fried noodles of the present invention is 250 or less, more preferably 150 or less. The porosity is 25% or less, more preferably 19% or less. The average porosity (the ratio of the average area of pores of 100 μm ² or more relative to the cross-sectional area of the noodles) is 0.14% or less.

The instant fried noodle of the present invention has a porous structure as described above, so that less oil remains in the pores during frying. In per unit area is present in the pasta section ² the number of pores of 100 m ² or more to 250 or less of 1mm cases can a fat content of 15% or less; per unit area of 100 m ² or more in the fine 1mm ² When the number of holes is 150 or less, the grease content can be reduced to 13% or less.

Below, an example of the manufacturing method of the instant fried noodle of this invention is shown. However, the manufacturing method of the instant fried noodle of the present invention is not limited to the method described below. 1. Blending of raw materials The instant fried noodles of the present invention can use the raw materials of general instant noodles. That is, as the raw material powder, grain flours such as flour, buckwheat flour, and rice flour may be used alone, various starches such as potato starch, tapioca starch, corn starch, and other processed starches, or mixed.

2. Dough making The method of making the dough of the present invention can be implemented according to the general method. That is, by using an atmospheric mixer (batch mixer, jet mixer), vacuum mixer, etc., kneading so that the noodle raw material powder and the mixing water are uniformly mixed to make a crushed dough.

3. Noodle making Use the dough made to make noodles. The dough tape of the present invention is made by (1) using a general shaping roller to make the dough into a preliminary dough tape, and then making it through a pressing roller (generally pressing); or (2) using an extruder such as an extruder, by It is produced by extruding under normal pressure (extruded noodles); or (3) Using an extruder such as an extruder, after extruding small pieces under normal pressure, it is produced by shaping rollers (extruding small pieces) ).

4. Calendering and cutting out Next, the produced noodle tape is calendered to a predetermined surface thickness using calender rolls. In order to suppress the formation of a layered gluten network in the surface, it is preferable to make the number of calendering times less than the usual 3 to 8 times, one or two times.

When the number of rolling is set to 2, the degree of rolling is not particularly limited, but the noodle tape can be rolled 90% or more by the first rolling, and then finely adjusted to the desired surface by the second rolling Thickness, the degree of rolling can be evenly distributed according to the number of rolling, and gradually make it to the desired surface thickness. The noodle tape with the desired thickness is cut by the cutter roll to make it into raw noodles.

5. Alpha step Next, the raw noodles obtained are steamed and/or boiled in the usual way to make them alpha. As a cooking method, not only heating by saturated steam, but also by superheated steam.

6. Flavoring step In the present invention, the gelatinized noodles in this way can also be seasoned by spraying or dipping the flavoring liquid (flavoring liquid) to adhere. The flavoring step is not a necessary step, and this step can be omitted.

7. Cutting and putting in. Next, cut the noodles into 20-50cm servings. Put the cut noodles into a metal frying and drying appliance called a frying holder, which is composed of a lid and a container.

8. In the frying and drying step, the frying holder enclosed in the noodles is moved in a metal tank called a frying device filled with edible oil heated to about 130-160°C, and the noodles are immersed in the oil , So as to evaporate the water in the noodles to dry the noodles. Examples of the edible oil used include palm oil or lard. It is dried to make it 1-8% by weight as the moisture after the frying drying step.

9. Cooling step After frying and drying, remove the lid and take out the noodles from the container. The removed noodles are cooled for a predetermined time to obtain instant fried noodles.

10. Other steps The cooled instant fried noodles are moved to the packaging step and packaged together with soup and ingredients into cups or bags, and sold as instant fried noodles.

As mentioned above, by keeping the number of pores and porosity within a certain range, instant fried noodles with low fat content can be provided. [Example]

Examples are listed below to further describe this embodiment in detail. (Experiment 1) <Review of general pressed noodles> (Example 1-1) Mix 900g of flour and 100g of starch, and add 15g of salt, 2.3g of alkaline water, and 0.4g of polymer phosphate. Knead the dough with 340ml of water in a biaxial mixer under normal pressure for 3 minutes to make a crushed dough. The moisture of the dough at this time was 35.0%.

Use a general shaping roller to make a preliminary noodle strip under normal pressure on the dough produced, and then press the two pieces of the preliminary noodle band again with a shaping roller to make a noodle strip. The thickness of the noodle tape at this time was 8 mm.

The produced noodle tape was rolled from 8mm to a thickness of 1mm with a 6-inch roll at a time (the number of rolling is 1 time). In addition, the rolling speed was 0.85 m/min, and the rolled noodle tape was made into noodles using a cutter roll with a No. 20 corner knife.

The cut noodles were passed directly through and steamed for 2 minutes in a steam chamber supplied with saturated steam to become 240 kg/h.

The steamed noodles were immersed in a flavored liquid containing 90 g of salt, 13.5 g of glutamine, 10 ml of soy sauce, and 30 g of animal meat extract per 1 L, and then stretched to 30 cm to cut the noodles.

In such a way that the weight of the flavored noodles becomes 100g, put the cut noodles into a cup with a diameter of 87mm on the top surface, a diameter of 72.5mm on the bottom surface of the container, and a height of 60mm on the bottom surface of the container. A metal container with small holes is covered with a metal lid with a number of small holes with the same diameter of 2.9mm, and it is immersed in a frying device heated to 150°C and fried and dried.

(Example 1-2) Except that the number of rolling is 2 times, the 8mm noodle tape is made 1.5mm by the first rolling, and the second rolling is made to 1mm, the same as in Example 1-1 The same method was used to prepare fried noodle samples. (Example 1-3) The fried noodle sample was produced in the same manner as in Example 1-1 except that it replaced the normal-pressure biaxial mixer and kneaded for 15 minutes with a vacuum mixer. (Example 1-4) Except replacing the normal-pressure biaxial mixer, knead with a vacuum mixer for 15 minutes to make the number of rolling 2 times. After the first rolling to make the 8mm noodles 1.5mm, Except for the second rolling to make it 1 mm, fried noodle samples were produced in the same manner as in Example 1-1.

(Comparative Example 1) Except that the number of rolling was 6 times, the 8mm noodle tape was 4mm by the first rolling, 3mm by the second rolling, and 2.5mm by the third rolling. The fourth rolling is used to make it 2mm, the fifth rolling is used to make it 1.5mm, the sixth rolling is used to make it 1mm, and the rolling speed of the rolling roll is other than 18.5m/min. In the same manner as in Example 1-1, fried noodle samples were prepared.

(Experiment 2) <Preparation of noodles by extruder> (Example 2-1) Mix 900 g of flour and 100 g of starch, and add 15 g of salt, 2.3 g of alkaline water, and 0.4 g of polymer phosphate. 340ml of water for mixing, knead for 3 minutes with a double-shaft mixer under normal pressure to produce a crushed dough.

The dough is extruded using an extruder under normal pressure to produce a dough belt with a thickness of 8mm.

The produced noodle tape was rolled from 8mm to a thickness of 1mm with a 6-inch roll at a time (the number of rolling is 1 time). The rolling speed was 0.85 m/min, and the rolled noodle tape was turned into noodles using a cutter roll with a No. 20 corner knife.

The subsequent manufacturing method was implemented in the same manner as in Example 1-1.

(Example 2-2) Except that the number of rolling is 2 times, the 8mm noodle tape is made 1.5mm by the first rolling, and the second rolling is made to 1mm, it is the same as that of Example 2-1 The same method was used to prepare fried noodle samples. (Example 2-3) Except for replacing the normal-pressure biaxial mixer and kneading for 15 minutes with a vacuum mixer, a fried noodle sample was produced in the same manner as in Example 2-1. (Example 2-4) Except for replacing the normal-pressure biaxial mixer, knead with a vacuum mixer for 15 minutes, so that the number of rolling is 2 times, and after the first rolling to make the 8mm noodle belt 1.5mm, Except for the second rolling to make it 1 mm, fried noodle samples were produced in the same manner as in Example 2-1.

(Experiment 3) <After making small pieces by the extrusion mechanism, use a shaping roller to make noodles> (Example 3-1) Mix 900g of flour and 100g of starch, and add 15g of salt and lye to it 2.3g, 0.4g of polyphosphate, 340ml of water for mixing, knead for 3 minutes with a biaxial mixer under normal pressure to make a crushed dough.

Use an extruder to extrude the dough under normal pressure to produce small pieces with a diameter of 20mm and a length of 20mm. Then, use a shaping roller to make a preliminary dough strip. The two preliminary dough strips are pressed together again with a shaping roller. Make noodle strips. The thickness of the noodle tape at this time was 8 mm.

The produced noodle tape was rolled from 8mm to a thickness of 1mm with a 6-inch roll at a time (the number of rolling is 1 time). The rolling speed was 0.85 m/min, and the rolled noodle tape was turned into noodles using a cutter roll with a No. 20 corner knife.

The subsequent manufacturing method was implemented in the same manner as in Example 1-1.

(Example 3-2) Except that the number of rolling is set to 2 times, the 8mm noodle tape is made 1.5mm by the first rolling, and the second rolling is made to 1mm, the same as in Example 3-1 The same method was used to prepare fried noodle samples. (Example 3-3) A fried noodle sample was produced in the same manner as in Example 3-1 except that it replaced the normal-pressure biaxial mixer and kneaded for 15 minutes with a vacuum mixer. (Example 3-4) Except replacing the normal-pressure biaxial mixer, knead with a vacuum mixer for 15 minutes to make the number of rolling 2 times. After the first rolling to make the 8mm noodles 1.5mm, Except for the second rolling to make it 1 mm, a fried noodle sample was produced in the same manner as in Example 3-1.

Evaluation of the characteristics of fat content and porous structure. For the instant fried noodle samples prepared in Experiments 1 to 3, the fat content and the presence or absence of fried air bubbles were evaluated, and after the ether degreasing treatment The cross-sectional structure of the noodles was observed with an electron microscope. The results are shown in Tables 1 and 2 below. The fat content is analyzed by Soxhlet extraction method after the fried and dried fried noodles are broken and homogenized. The observation of the cross-sectional structure was performed with an electron microscope (JSM-6380LA, 60 magnification) manufactured by JEOL Ltd., and the captured digital images were analyzed by Image-Pro Premier 9.1 manufactured by Media Cybernetics. The number of samples is N=5.

Image analysis: For pores with an area of 100μm ² or more that can be recognized by naked eyes from digital images, find the number of pores in the section of noodles, the number of pores per unit area of 1mm ² and the void ratio (The ratio of the total area of the pores to the cross-sectional area of the noodles) (%), the average porosity (the ratio of the average area of the pores to the cross-sectional area of the noodles) (%), and the maximum porosity ( The ratio of the area of the largest pore in the section of the noodle to the area of the section of the noodle) (%).

As shown in Tables 1 and 2, the number of pores in the noodle section of the instant fried noodles of Comparative Example 1 was 574 to 646, and the number of pores per unit area of 1 mm ² was 282 to 332 The porosity is 25.9% to 28.8%, and the average porosity is 0.04% to 0.05%. In contrast, the number of pores in the noodle section of the instant fried noodles of Examples 1-1 to 3-4 It is 101 to 403, the number of pores per unit area of 1 mm ² is 71 to 234, the porosity is 7.3% to 24.6%, and the average porosity is 0.03% to 0.14%.

In addition, the fat content is 13% or less, the noodle section of the instant fried noodles of Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-1, 3-4 The number of pores present is 101 to 239, the number of pores per unit area of 1 mm ² is 71 to 147, the porosity is 8.6% to 18.2%, and the average porosity is 0.06% to 0.14%.

In the instant fried noodles of Comparative Example 1, since a layered gluten mesh structure is firmly formed inside the noodles, the bubbling of water inside the noodles during frying is suppressed by the layered gluten mesh structure, and the noodles A number of fine pores are formed. On the other hand, in the instant fried noodles of Examples 1-1 to 3-4, the formation of a layered gluten network structure was suppressed, so the number of pores existing in the section of the noodles was 1mm ² per unit area. The number of holes and the porosity are both smaller than those of Comparative Example 1.

In addition, it is known that the instant fried noodles of Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-1, and 3-4 are compared with the instant oil of Comparative Example 1. The average porosity of fried noodles is large. We believe that this is due to the instant fried noodles of Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-1, and 3-4. Compared with Examples 1-2, The instant fried noodles of 1-4, 2-4, 2-4, and 3-2 are less likely to form a layered gluten mesh structure, so the water inside the noodles foams more freely, and each fine pore The average size becomes larger. On the other hand, the number of pores existing in the cross-section of the noodles, the number of pores per unit area of 1 mm ² , and the porosity are small, so the fat content can be reduced by 4% or more compared to Comparative Example 1.

Furthermore, in the instant fried noodles of Examples 1-1 to 3-4, the area of the largest pores existing in the section of the noodles is less than 5% of the section area of the noodles, and no deep-fried noodles are produced on the surface of the noodles. bubble.

Regarding the fat content, relative to the instant fried noodles of Comparative Example 1, it was 17.2%, and the instant fried noodles of Examples 1-1 to 3-4 were 11.4% to 14.8%, especially in Examples 1-1 and 1. －3, 2-1, 2-3, 3-1, 3-3, 3-4 of instant fried noodles are 11.4%-13%. In this way, by reducing the number and porosity of the pores per unit area formed inside the noodles, instant fried noodles with low fat content can be provided.

In this way, according to the present invention, by reducing the number of pores per unit area and the porosity of the porous structure inside the noodles, it is possible to provide instant fried noodles with reduced fat content without disturbing the taste and appearance.

[Table 1]

【Table 2】

no

Figure 1 is an electron microscope photograph of the noodle section of the instant fried noodle produced in Example 1-1 (atmospheric mixer, general pressing, and rolling once). Figure 2 is an electron microscope photograph of the noodle section of the instant fried noodle produced in Example 1-2 (atmospheric mixer, general pressing, and rolling times 2 times). Figure 3 is an electron microscope photograph of the noodle cross-section of the instant fried noodle produced in Example 1-3 (vacuum mixer, general pressing, and rolling once). Figure 4 is an electron microscope photograph of the noodle cross-section of the instant fried noodles produced in Examples 1-4 (vacuum mixer, general pressing, and rolling twice). Fig. 5 is an electron microscope photograph of the noodle section of the instant fried noodles produced in Example 2-1 (atmospheric mixer, extruded noodles, and calendering once). Fig. 6 is an electron microscope photograph of the noodle section of the instant fried noodles produced in Example 2-2 (atmospheric mixer, extruded noodles, and rolling times 2 times). Fig. 7 is an electron microscope photograph of the noodle cross-section of the instant fried noodle produced in Example 2-3 (vacuum mixer, extruded noodle strip, and rolling frequency 1 time). Fig. 8 is an electron microscope photograph of the noodle cross-section of the instant fried noodle produced in Example 2-4 (vacuum mixer, extruded noodle strip, 2 times of rolling). Figure 9 is an electron microscope photograph of the noodle section of the instant fried noodle produced in Example 3-1 (atmospheric mixer, extruding small pieces, and calendering once). Fig. 10 is an electron microscope photograph of the noodle section of the instant fried noodle produced in Example 3-2 (atmospheric mixer, extruding small pieces, and rolling twice). Fig. 11 is an electron microscope photograph of the noodle section of the instant fried noodle produced in Example 3-3 (vacuum mixer, extruding small pieces, and rolling once). Figure 12 is an electron microscope photograph of the noodle section of the instant fried noodle produced in Example 3-4 (vacuum mixer, extruding small pieces, and rolling twice). Figure 13 is an electron microscope photograph of the noodle section of the instant fried noodle produced in Comparative Example 1 (atmospheric mixer, general pressing, and rolling times 6 times).

no

Claims (5)

An instant fried noodle with a porous structure; the porous structure is composed of a plurality of pores containing fats and oils; more than 100μm ² per unit area of 1mm ² of the noodle section of the instant fried noodle The number of pores is 150 or less; the total area of pores above 100μm ^{2 in the} section of the instant fried noodles is 19% or less of the section area of the noodles; the fat content of the noodles is Below 13%. For example, the instant fried noodles in the first item of the scope of patent application, wherein the average area of pores above 100μm ² in the noodle section of the instant fried noodle is 0.14% or less of the area of the noodle section . For example, the instant fried noodles of item 1 of the scope of patent application, wherein the number of pores of 100 μm ² or more per unit area of 1 mm ² in the noodle section of the instant fried noodles is 71 or more. For example, the instant fried noodles in the first item of the scope of patent application, wherein the total area of the pores of 100μm ² or more existing in the noodle section of the instant fried noodle is more than 7.5% of the area of the noodle section . For example, the instant fried noodles in the second item of the scope of patent application, wherein the average area of pores of 100μm ² or more existing in the noodle section of the instant fried noodle is 0.06% or more of the area of the noodle section .

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