WO2015050121A1 - 即席麺の製造方法および即席麺 - Google Patents

即席麺の製造方法および即席麺 Download PDF

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Publication number
WO2015050121A1
WO2015050121A1 PCT/JP2014/076075 JP2014076075W WO2015050121A1 WO 2015050121 A1 WO2015050121 A1 WO 2015050121A1 JP 2014076075 W JP2014076075 W JP 2014076075W WO 2015050121 A1 WO2015050121 A1 WO 2015050121A1
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WIPO (PCT)
Prior art keywords
superheated steam
noodle
noodle strings
noodles
drying
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2014/076075
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English (en)
French (fr)
Japanese (ja)
Inventor
田中　充
俊男 吉沼
宏海 石川
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nissin Foods Holdings Co Ltd
Original Assignee
Nissin Foods Holdings Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority to CN201480054572.6A priority Critical patent/CN105636454B/zh
Priority to KR1020167008638A priority patent/KR101731320B1/ko
Priority to BR112016007367-3A priority patent/BR112016007367B1/pt
Priority to MX2016004264A priority patent/MX392600B/es
Priority to RU2016117167A priority patent/RU2609403C1/ru
Priority to EP14851382.3A priority patent/EP3053455B1/en
Application filed by Nissin Foods Holdings Co Ltd filed Critical Nissin Foods Holdings Co Ltd
Priority to SG11201602587TA priority patent/SG11201602587TA/en
Priority to HK16107269.1A priority patent/HK1219210B/xx
Priority to US15/026,501 priority patent/US20160249652A1/en
Publication of WO2015050121A1 publication Critical patent/WO2015050121A1/ja
Anticipated expiration legal-status Critical
Priority to PH12016500596A priority patent/PH12016500596B1/en
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Definitions

  • the present invention relates to a method for producing instant noodles using superheated steam and instant noodles.
  • instant noodles are prepared by adjusting the noodle dough using flour such as flour or buckwheat flour as the main raw material, rolling the dough to produce a raw noodle strand, and then steaming or boiling the raw noodle strand. After the alpha treatment, it is cut into one serving and dried.
  • instant noodles can be broadly classified into fried (fried) noodles and non-fried noodles.
  • the fried noodles are noodles obtained by frying a gelatinized noodle string with oil at around 150 ° C. and drying it.
  • non-fried noodles are noodles obtained by drying a gelatinized noodle string by a method other than frying such as hot air drying, high temperature hot air drying, microwave drying, freeze drying, or low temperature air drying.
  • Alpha noodles in instant noodles are either boiled with hot water, or steam generated in a boiler is introduced into a steamhouse, and steamed noodle strings with this steam.
  • steaming is performed near the boiling point of water with saturated steam.
  • raw noodle strings are subjected to alpha treatment using superheated steam instead of mere saturated steam (for example, Patent Documents 1 to 4).
  • superheated steam refers to water vapor obtained by further heating saturated steam and raising the temperature under atmospheric pressure to 100 ° C. or higher.
  • Patent Documents 1 to 4 There are techniques described in Patent Documents 1 to 4 and the like as techniques for producing instant noodles using superheated steam.
  • raw noodle strings having a high water content are dried with superheated steam together with pregelatinization, and by adjusting the amount of water transpiration at this time, dry noodles having a uniform and high degree of swelling without cracking or burning. Is described.
  • Patent Document 1 and Patent Document 2 use superheated steam as a means for ⁇ -izing, expanding and drying, and can obtain highly restorable noodles. It is difficult to get a supple texture.
  • Patent Document 3 and Patent Document 4 use superheated steam as a means for pregelatinization.
  • Patent Document 3 steaming raw noodle strings with steam that has been heated in a saturated steam atmosphere shortens the hot water reversion time, resulting in a smooth and elastic noodle quality, and noodle strings such as blistering and foaming. It is described that instant noodles such as fried noodles and hot-air dried noodles that have a transparent appearance, are slow to spread, and can maintain the quality of the noodles after cooking for a considerable period of time are described.
  • the core is not too hard and has an appropriate elasticity while maintaining the softness of the surface, so that the overall texture is supple.
  • the method for producing instant noodles according to the present invention is characterized by including a step of treating superheated steam on raw noodle strings containing solid fats and / or emulsifiers.
  • the solid fat and / or emulsifier is 0.1 to 10% with respect to the weight of the main raw material powder.
  • the method of spraying superheated steam directly onto the raw noodle strings means that the superheated steam is discharged directly from the outlet into the cooking chamber without touching other solids until it touches the noodle strings. Moreover, it means a method of hitting the surface of the raw noodle strings before they are stalled and completely diffused. Moreover, although the method of spraying a superheated steam flow in a steam store is not specifically limited, It is preferable to provide several jet nozzles which can be sprayed uniformly on the whole noodle strings. In the case of a tunnel-type steamhouse in which the net conveyor moves horizontally in the steamhouse, it is preferable that the superheated steam flow be sprayed simultaneously from the vertical direction of the noodle strings.
  • the temperature of the superheated steam touched by the noodle strings is preferably 120 to 200 ° C.
  • the superheated steam is treated so that the temperature is about 130 to 180 ° C.
  • a moisture supply process may be added to the superheated steam treatment process in the process.
  • a water supply process is not specifically limited, it can be performed by showering water or hot water on the noodle strings inside or outside the superheated steam treatment chamber, or by immersing the noodle strings in water or hot water.
  • Example 1-1 The instant fried noodles thus produced were cooled and stored, and used as a sample of Example 1-1.
  • the total volume of the voids depends on the respective examples and comparative examples when the total area of the voids is raised to the third power and the volume of Comparative Example 1-3 ′, which is the smallest among the obtained values, is 1.
  • the volume is shown numerically. For each example and comparative example, three cross-sectional images were used, and the voids included in each image were targeted.
  • V (1-2 ') is 46 more than V (1-3'). This is because the noodle strings prepared from the noodle dough kneaded with powdered fats and oils are pregelatinized, so that the powdered fats and oils kneaded are dissolved and voids are formed in the noodle strings. However, it is considered that the total volume of the voids is increased.
  • V (1-1 ′) is increased by 0.6 over V (1-3 ′). This is because the number of voids increased due to factors such as slight drying in the noodle strings, and the total volume of voids also increased by changing the pregelatinization treatment from non-superheated steam treatment to superheated steam treatment. It is thought that.
  • Example 1-2 ⁇ Change in temperature of superheated steam treatment> It was produced according to the method of Example 1-1 except that the temperature of the superheated steam to which the noodle strings were exposed was 120 ° C. The instant fried noodles thus produced were cooled and stored, and Example 1-2 was obtained.
  • Example 1-1 and Comparative Example 1-2 into a polystyrene container, pour 400 ml of hot water, put on the lid and let stand for 5 minutes to restore and eat. did.
  • evaluation method at the time of eating sensory evaluation was performed by five experienced panelists, and for each item, a very good one was given 5 points, a good one was 4 points, a normal one was 3 points, and a slightly inferior one was 2 The point and the inferior one were made 1 point and evaluated in 5 stages.
  • Example 1-5 ⁇ Change of superheated steam treatment time> It was produced according to the method of Example 1-1 except that the steaming time of the superheated steam exposed to the noodle strings was 15 seconds. The instant fried noodles produced in this way were cooled and stored, and Example 1-5 was obtained.
  • Example 1-6 ⁇ Change of superheated steam treatment time> It was produced according to the method of Example 1-1 except that the steaming time of the superheated steam to which the noodle strings were exposed was 45 seconds. The instant fried noodles produced in this manner were cooled and stored, and Examples 1-6 were obtained.
  • Example 1--7 ⁇ Change of superheated steam treatment time> It was produced according to the method of Example 1-1, except that the steaming time of the superheated steam to which the noodle strings were exposed was set to 60 seconds. The instant fried noodles produced in this manner were cooled and stored, and Examples 1-7 were obtained.
  • Example 1-1 were put in a polystyrene container, 400 ml of hot water was poured, the lid was put on, left for 5 minutes to restore and eaten.
  • evaluation method at the time of eating sensory evaluation was performed by five experienced panelists, and for each item, a very good one was given 5 points, a good one was 4 points, a normal one was 3 points, and a slightly inferior one was 2 The point and the inferior one were made 1 point and evaluated in 5 stages.
  • Example 1-8 ⁇ Change in the amount of powdered oil and fat added> It was produced according to the method of Example 1-1 except that the amount of powdered oil was 0.1% by weight based on the main raw material. The instant fried noodles produced in this manner were cooled and stored, and Examples 1-8 were obtained.
  • Example 1-10 ⁇ Change in amount of powdered oil and fat> It was produced according to the method of Example 1-1, except that the amount of powdered oil was 0.5% by weight based on the main raw material. The instant fried noodles produced in this manner were cooled and stored, and Example 1-10 was obtained.
  • Example 1-11 ⁇ Change in amount of powdered oil and fat>
  • the powder was produced according to the method of Example 1-1 except that the amount of powdered oil was 1.0% by weight based on the main raw material.
  • the instant fried noodles produced in this manner were cooled and stored, and Example 1-11 was obtained.
  • Example 1-12 ⁇ Change in the amount of powdered oil and fat added> It was produced according to the method of Example 1-1 except that the amount of powdered fat was 6.0% by weight based on the main raw material. The instant fried noodles produced in this manner were cooled and stored, and Examples 1-12 were obtained.
  • Example 1-13 ⁇ Change in the amount of powdered oil and fat added> It was produced according to the method of Example 1-1 except that the amount of powdered fat was 10.0% by weight based on the main raw material. The instant fried noodles produced in this manner were cooled and stored, and Example 1-13 was obtained.
  • Example 1-1 These samples and the sample obtained in Example 1-1 were put in a polystyrene container, poured with 400 ml of hot water, covered with a lid for 5 minutes to restore and eat.
  • evaluation method at the time of eating sensory evaluation was performed by five experienced panelists, and for each item, a very good one was given 5 points, a good one was 4 points, a normal one was 3 points, and a slightly inferior one was 2 The point and the inferior one were made 1 point and evaluated in 5 stages.
  • This raw noodle string was steamed with superheated steam as a superheated steam treatment.
  • the condition of superheated steam was that high-temperature steam of about 260 ° C. was produced, and this was supplied at a steam flow rate of 100 kg / h into a tunnel-type steam warehouse where a net conveyor transports the inside of the steam warehouse.
  • the steam storage has a jet outlet that blows a superheated steam flow directly from the top and bottom of the net conveyor toward the noodle strings that are transported on the conveyor, and has a number of jet outlets in the traveling direction of the conveyor.
  • the steamed steam was blown directly onto the noodle strings to steam the noodle strings.
  • a temperature sensor was placed on the surface of the noodle strings and the temperature of the superheated steam exposed to the noodle strings in the steam chamber was monitored.
  • the temperature of the monitor in the treatment process with superheated steam was 140 ° C., and the cooking time was 36 seconds.
  • the noodle strings subjected to the superheated steam treatment as described above were immersed in a thin saline solution, cut and filled into a 380 ml retainer, fried with palm oil at about 150 ° C. and dried.
  • Example 2-1 The instant fried noodles thus produced were cooled and stored to obtain a sample of Example 2-1.
  • Comparative Example 2-1 No powdered oil or fat, superheated steam> Manufactured according to the method of Example 2-1 except that no powdered oil was added. Thus, the manufactured instant fried noodles were cooled and stored, and used as a sample of Comparative Example 2-1.
  • Example 3 ⁇ Verification of non-fried noodles> (Example 3-1) ⁇ With powdered oil and fat, superheated steam treatment> A raw noodle string was prepared by the method of Example 1-1, the noodle string subjected to superheated steam treatment was dipped in a thin saline solution, cut and filled into a retainer having a capacity of 380 ml. The film was dried for about 30 minutes in a hot air dryer at 90 ° C. and a wind speed of 4 m / s. The instant non-fried noodles thus produced were cooled and stored, and used as a sample of Example 3-1.
  • Comparative Example 3-1 No powdered oil or fat, superheated steam treatment> Manufactured according to the method of Example 3-1, except that no powdered oil was added. The instant non-fried noodles thus produced were cooled and stored, and used as a sample of Comparative Example 3-1.
  • This raw noodle string was steamed with superheated steam as a superheated steam treatment.
  • the condition of superheated steam was that high-temperature steam of about 260 ° C. was produced, and this was supplied at a steam flow rate of 100 kg / h into a tunnel-type steam warehouse where a net conveyor transports the inside of the steam warehouse.
  • the steam storage has a jet outlet that blows a superheated steam flow directly from the top and bottom of the net conveyor toward the noodle strings that are transported on the conveyor, and has a number of jet outlets in the traveling direction of the conveyor. Steamed the noodle strings by spraying a superheated steam stream directly onto the noodle strings.
  • a temperature sensor was placed on the surface of the noodle strings and the temperature of the superheated steam exposed to the noodle strings in the steam chamber was monitored.
  • the temperature of the monitor in the treatment process with superheated steam was 140 ° C., and the cooking time was 3 minutes 30 seconds.
  • Example 4-1 The instant dry noodle thus produced was cooled and stored, and used as a sample of Example 4-1.
  • Comparative Example 4-1 No powdered oil and fat, superheated steam treatment> Manufactured according to the method of Example 4-1, except that no powdered oil was added. The instant dried noodles thus produced were cooled and stored as a sample of Comparative Example 4-1.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
PCT/JP2014/076075 2013-10-01 2014-09-30 即席麺の製造方法および即席麺 Ceased WO2015050121A1 (ja)

Priority Applications (10)

Application Number Priority Date Filing Date Title
SG11201602587TA SG11201602587TA (en) 2013-10-01 2014-09-30 Method for producing instant noodles and instant noodles
KR1020167008638A KR101731320B1 (ko) 2013-10-01 2014-09-30 즉석면의 제조 방법 및 즉석면
BR112016007367-3A BR112016007367B1 (pt) 2013-10-01 2014-09-30 Método para produzir macarrões instantâneos usando vapor superaquecido
MX2016004264A MX392600B (es) 2013-10-01 2014-09-30 Metodo para producir fideos instantaneos y fideos instantaneos.
RU2016117167A RU2609403C1 (ru) 2013-10-01 2014-09-30 Способ получения лапши быстрого приготовления и лапша быстрого приготовления
CN201480054572.6A CN105636454B (zh) 2013-10-01 2014-09-30 方便面的制造方法及方便面
US15/026,501 US20160249652A1 (en) 2013-10-01 2014-09-30 Method for producing instant noodles and instant noodles
EP14851382.3A EP3053455B1 (en) 2013-10-01 2014-09-30 Method for producing instant noodles and instant noodles
HK16107269.1A HK1219210B (en) 2013-10-01 2014-09-30 Process for manufacturing instant chinese noodles, and instant chinese noodles
PH12016500596A PH12016500596B1 (en) 2013-10-01 2016-04-01 Method for producing instant noodles and instant noodles

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2013-206329 2013-10-01
JP2013206329A JP5911462B2 (ja) 2013-10-01 2013-10-01 即席麺の製造方法

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WO2015050121A1 true WO2015050121A1 (ja) 2015-04-09

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US (1) US20160249652A1 (enExample)
EP (1) EP3053455B1 (enExample)
JP (1) JP5911462B2 (enExample)
KR (1) KR101731320B1 (enExample)
CN (1) CN105636454B (enExample)
BR (1) BR112016007367B1 (enExample)
HU (1) HUE037370T2 (enExample)
MX (1) MX392600B (enExample)
PH (1) PH12016500596B1 (enExample)
RU (1) RU2609403C1 (enExample)
SG (1) SG11201602587TA (enExample)
TW (1) TWI532439B (enExample)
WO (1) WO2015050121A1 (enExample)

Cited By (4)

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CN106472987A (zh) * 2015-08-31 2017-03-08 统企业股份有限公司 速食面制造方法
CN106714574A (zh) * 2015-09-11 2017-05-24 日清食品控股株式会社 油炸方便面
EP3427596A4 (en) * 2016-03-07 2019-11-20 Nissin Foods Holdings Co., Ltd. PROCESS FOR PREPARING FRIED INSTANT NOODLES
US12376611B2 (en) 2017-02-15 2025-08-05 Nissin Foods Holdings Co., Ltd. Method for producing instant fried noodles

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JPH06104460B2 (ja) 1985-09-05 1994-12-21 日立建機株式会社 油圧駆動車の方向修正装置
CN107509938A (zh) * 2016-06-16 2017-12-26 西昌学院 荞麦马铃薯面条的加工方法
JP6334623B2 (ja) * 2016-08-31 2018-05-30 日清食品ホールディングス株式会社 ノンフライ麺の製造方法
JP6353499B2 (ja) 2016-08-31 2018-07-04 日清食品ホールディングス株式会社 フライ麺の製造方法
CN108201061A (zh) * 2016-12-16 2018-06-26 顶益（开曼岛）控股有限公司 一种非油炸宽面的防发泡生产工艺
CN107006776A (zh) * 2017-05-12 2017-08-04 江苏新顺福食品有限公司 一种方便面加工方法
CN107156650A (zh) * 2017-05-27 2017-09-15 江苏新顺福食品有限公司 一种口感劲道的营养方便面面饼的加工方法
TWI708568B (zh) * 2018-10-11 2020-11-01 統一企業股份有限公司 速食麵製造方法
CN109699906B (zh) * 2019-01-31 2022-04-22 安徽谷优美食品科技股份有限公司 一种纯天然耐煮意大利汤面的制备方法
US20220408764A1 (en) * 2021-06-28 2022-12-29 Quang Huy Le Process for producing instant noodles and an instant noodle product from dragon fruit pulp using ultra-sonication technology
JP7780985B2 (ja) * 2022-03-04 2025-12-05 株式会社日清製粉ウェルナ 凍結乾燥即席パスタ用ミックス
JP2025154845A (ja) * 2024-03-29 2025-10-10 日清食品ホールディングス株式会社 ノンフライ麺の製造方法

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HUE037370T2 (hu) 2018-08-28
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JP5911462B2 (ja) 2016-04-27
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US20160249652A1 (en) 2016-09-01
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MX392600B (es) 2025-03-24
KR101731320B1 (ko) 2017-04-28
EP3053455A1 (en) 2016-08-10
KR20160053960A (ko) 2016-05-13
MX2016004264A (es) 2016-10-12
RU2609403C1 (ru) 2017-02-01
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