JP2593025B2 - Manufacturing method of instant noodles - Google Patents

Description

Description: BACKGROUND OF THE INVENTION The present invention relates to a method for pouring hot water or water.
Seasonings and noodle lumps that can be easily restored and eaten
The present invention relates to a method for producing instant noodles in one piece. [0002] Conventional instant noodles are prepared by mixing noodle-making ingredients.
Kneaded, rolled, cut out and made into noodles, steamed, cut
Cut and fill, dry and fry, dry with hot air, etc. and dry
Manufactures noodle blocks. In addition, conventionally, in seasoned noodles,
The steamed noodle strings were immersed in the seasoning liquid or sprayed with the seasoning liquid
After passing through the flavoring process, it is subjected to the drying process as described above.
It produces seasoned dried noodle mass. [0003] Conventional soup-attached instant noodles are the same as the above-mentioned dried noodles.
Add a package of seasonings, spices, and flavors separately to the lump
Since they are attached, they must be packaged separately during cooking.
Each must be opened and lacks the convenience of cooking
You. Further, a bent dry noodle having a concave receiving portion is formed.
(For example, Japanese Utility Model Publication No. 50-10478)
In the container, pack soups, spices, etc.
To protect the package from damage during cooking.
The simplicity of
Simply housed soup, spices, ingredients, etc.
In this case, the dispersion may deviate during packaging and
Discoloration of the color tone of ingredients and ingredients progresses, causing product inhomogeneity.
And significantly reduce the commercial value. [0005] A noodle mass having a through hole formed in the center is also known.
(For example, Japanese Utility Model Publication No. 50-46782,
No.-31972), such noodle masses are also powdered or
Prevent the dissipation of granular seasonings without packaging
Can't do it, and when packaging for commercialization
Must be properly packaged and ensure that seasonings and ingredients
Implementing both housing at the same time is actually the ultimate
Work and productivity because the process is complicated.
They are problematic in terms of quality. On the other hand, conventional flavored dried noodles are not
As the whole fried and dried, the effect of seasonings and spices
Fruits are diminished or changed to other tastes
There is also a narrow range that can be tasted and various flavors
It was difficult. [0007] After drying the noodle mass, the flavoring liquid is immersed or sprayed.
Applying fog flavor increases moisture content again
On the other hand, avoiding a rise in moisture will result in a lack of flavor.
In any case, good results are not obtained. [0008] The applicant of the present invention has proposed the conventional instant noodles as described above.
To solve the problem, Japanese Utility Model Application No. 52-15843
No. 0 and Japanese Utility Model Application No. 53-20965 (Japanese Utility Model Application No. 57-58)
958), but in the latter case, an adhesive fixing medium
Put the body in a fluid state in advance and use it for seasonings, spices, etc.
Furthermore, it can be dropped onto the noodle mass together with ingredients and fixed by adhesion.
It has been disclosed. However, in this latter utility model,
Gelled or hardened medium
In today's world where rapid solubility is sometimes required,
Somewhat insufficient points are seen. As described above, as described above,
And Taste of Cooking Operation of Instant Noodles Attached to Soup
Applicable instant noodles have a narrow application range of flavor and various flavors
Inappropriateness to (seasoning), seasonings, ingredients, etc.
Damage / dissipation of the seasoning etc. in no packaging / simple attachment and
As a result, flavor scattering and color tone deterioration and deterioration of product value,
Noodle mass after the adhesive fixing medium such as
Insufficient solubility at restoring when restoring when immobilized by dropping on top
Various problems have long been waiting for a solution. [0010] The object of the present invention is as described above.
Eliminates various problems in a unified manner, preserves flavor preservation and retains the color of ingredients
Good, dispersion and deviation of ingredients during packaging and transportation
・ Prevent breakage etc. and pour hot water or water when eating
Instant noodles that can be quickly restored with only simple operation
It is to provide a manufacturing method. Means for Solving the Problems [0011] The inventors of the present invention have the above-mentioned features.
As a result of repeated research to solve the problems,
Or edible oils and fats in a solid state at room temperature with a melting point of 100 ° C. or less,
In some cases, a moisture-absorbing solidifying component may be added to these.
Seasonings, spices, and flavors
Formed into powder or granules and supplied on dry noodle mass
After the addition, heat or wet heat treatment
And the above-mentioned seasonings are very easily adhered to the noodle mass in a short time.
With the knowledge that they can be fixed, the present invention was completed.
This is what has come to fruition. That is, the present invention provides a thermosetting component or
Any of solid edible oils and fats at room temperature with a melting point of 100 ° C or less
Or seasonings, spices and flavors containing both
Into powder or granules, and manufactured by standard methods.
And then heat-treated the noodle mass.
And the seasonings, spices and flavors are adhered to the noodle mass.
A method for producing instant noodles characterized by being fixed (hereinafter, referred to as
This is referred to as "first invention method". ). [0013] The present invention also relates to a thermosetting component or a molten component.
Any of edible oils and fats that are solid at room temperature at a temperature of 100 ° C or less or
Is a seasoning / aroma containing both of them and a moisture-solidifying component.
Powdered or granular spices and flavors,
It is added onto the dried noodle mass produced by a conventional method, and then
The noodle block is subjected to wet heat treatment to add the seasoning, spice, and flavor.
Instant noodles, wherein the noodles are adhered and fixed to the noodle mass.
(Hereinafter referred to as "second invention method").
You. Hereinafter, the present invention will be described in more detail. [0015] The dried noodle mass used in the present invention is prepared by a conventional method.
Dried noodle mass produced by, for example,
Drying, hot air drying, vacuum freeze drying, microwave heating drying, etc.
Dried noodle mass produced by various drying processes,
Seasoned dried noodles made by conventional methods such as liquid immersion
Can also be used. First, in the first method of the present invention,
As described above, heat-solidified components, melting point 100 ° C or less, at room temperature
Contains one or both of solid edible fats and oils
There is a need. By the way, in the present application, "the heat-solidifying component"
Is defined as "melt or viscous by heating.
Then solidifies or solidifies on cooling
Component ". Dextrin,
Sugars (glucose, sucrose, fructose,
Lactose), gelatin and the like can be used. The melting point is below 100 ° C.
The edible oils in the form (or semi-solid) include soybean oil
・ Rapeseed oil, palm oil, rice bran oil, corn oil, safflower
-Hydrogenated hardened oils such as oils, vegetable oils, shortening,
Head or head or its hydrogenated hardened oil, etc.
Can be used. The source of seasonings, spices and flavors
As the compounding ingredients, the above-mentioned heat-solidifying ingredients or edible fats and oils are compounded
If it is, seasonings can be used as is,
Additional heat-hardening components to reinforce adhesive strength
Can also. In the first invention method, each of the above-mentioned components is
Species or a combination of several types can be used. Heat-solidified component or melting point 100 ° C or less at room temperature
In seasonings, spices and frets containing solid edible oils and fats
Bar is added to the dried noodle mass,
Powdered or granulated by the pulverization method or granulation method
Keep it. In this case, when adding the seasonings, etc.,
Can be performed easily and accurately, and
Easy to work, passed or scattered in noodle mass after addition
Is almost prevented from being worn out.
Stagnation and its control are easy, to noodle mass
Is easy to fix and has excellent solubility upon restoration, etc.
Considering that it has the various advantages of
Spices and flavors are preferably granulated
No. Next, the above seasonings, spices and flavors
After weighing a certain amount with a soup filling machine etc., dry
It is supplied and added onto the noodle mass. This dried noodle mass is directly dried.
Use a later one or one that does not elapse for a long time.
Is preferred. The seasonings and the like are naturally dropped on the noodle mass.
It is possible to move to the next heat treatment process with the
To prevent scattering and abrasion during transfer, and to stick to noodle mass.
In order to make the product easier and at the same time improve the resilience of the product,
The seasoning and the like are dispersed between the noodle mass noodle strings and stay in the noodle mass.
After that, the process can be shifted to a heat treatment step. Noodle block
As a method of dispersing between noodle strings, use
After feeding and adding the fixed amount on the dried noodle mass, vibrator etc.
A periodic vibration controlled by the
Method, locally compressed air from the direction in which the seasonings, etc. were supplied
Method of applying wind pressure such as air to drop between noodle strings, or
Air should be suctioned from the opposite direction to the supply of seasonings, etc.
And the method of dispersing between noodle strings
Can be. Also, after measuring the predetermined amount of the above seasonings, etc.,
Spray on the noodle mass at once with compressed air
Distribution and distribution by adopting a dispersing method
Can also be performed. Note that each of the above depends on the degree of dispersion.
The methods may be combined and used as appropriate. Further, in the noodle mass,
Seasonings etc. are easily dispersed between the noodle strings and stay inside the noodle mass.
The noodles are good, and may pass or leak below the noodle mass.
In order to prevent that, the density of the upper
It is preferable to use dried noodle masses with sufficiently dense linear density.
Good. When the above seasonings are granular, high-density lower noodles
Easier to stay in the line and easier to adjust the degree of dispersion
Is particularly preferred. Alternatively, conversely, the density of the upper noodle strings is
The lower noodles are dense enough to retain seasonings, etc.
Dried noodle masses having a relatively coarse linear density can also be used. this
In this case, a concave portion is formed in advance on the upper surface of the noodle mass, and
After quantifying a predetermined amount, etc., it is supplied and added into this recess, and then
The process proceeds to the next heat treatment step without dispersion. this
At the time, the seasonings and the like stay on the dense upper noodle strings, and
Leakage and scattering are prevented because they are stored inside the department. Also,
Ingredients and seafood are stored in this recess together with the seasonings, etc.
Can be relatively large after the subsequent heat treatment.
・ It is possible to immobilize seafood in the noodle mass together with the seasonings, etc.
It has the advantage of being able to. Further, the concave portion has a substantially uniform density of the upper and lower noodle strings.
Noodle mass or noodle string density has density as described above
On the rough side of the noodle mass, each can also be formed,
Similarly, the ingredients and seafood such as the seasoning are stored in the recess.
Of course, you can. It should be noted that, in a powdery or granular state,
By dispersing, the above-mentioned heat-solidified component or
Edible oils and fats melt very quickly and evenly,
Immediately solidifies on the surface of the noodle strings, and simultaneously adds the above-mentioned seasonings etc.
Can be fixed on top. Particularly in the case of granules, melting (dissolution) and coagulation occur.
As a result of being performed quickly, granules vs. noodles and granules vs. granules
The above-mentioned seasonings etc. are linked by a crosslinked structure and become porous.
Is fixed, so that it is dispersed inside the noodle mass
Together, it has a great effect on improving the resilience. When the degree of adhesion / fixation is insufficient,
Of course, the above-mentioned heat-setting component or edible oil / fat may be supplemented and added.
This can reinforce the bonding / fixing strength. [0030] For example, the ingredients and seafood are mixed with the above seasonings and the like.
Together with the noodle mass,
And it is heavier than soup granules,
Need to reinforce the degree. In such a case, the conventional method
Then, the adhesive fixation medium such as polysaccharides and natural gums
Before and after being dropped on the noodle mass,
Mix the meat and then gel by cooling or
It was solidified and adhered and fixed to the noodle mass.
No. 57-58958). In contrast, the method of the present invention
In the case, heat-cooling components or edible fats
The seasonings, etc. and ingredients using the melting (dissolution) and coagulation properties
Etc. are quickly bonded and fixed to the noodle mass.
Depending on the type of ingredients, etc.
By appropriately selecting the type and content, and adjusting the increase and decrease,
Increase the immobilization strength. As described above, the heat setting component or melting point 1
Seasoning containing solid edible oils and fats at room temperature below 00 ° C
Foods, spices, flavors, etc.
Is a dried noodle mass that is further dispersed between noodle strings.
Dried noodle masses with ingredients and seafood added according to
Heat treatment is performed in the time heating device. As a heat treatment method, hot air, infrared rays (far
(Including infrared), or use microwave heating
And these methods can be used in combination as appropriate.
it can. Heating conditions are heat solidified components or seeds of edible fats and oils
Adjustment depending on the type, content, particle size and heating method.
For example, dextrin may be added to about 10
% Seasoning (10-40 mesh) containing
When heating with wire, about 10-180 at about 80-160 ° C
Treatment for 2 seconds, and by cooling immediately,
Can perform stabilization. [0033] A dried product in which seasonings and the like are fixed by heat treatment.
The dried noodles are packaged by a usual method to become an instant noodle product.
Of course, instant noodles produced by the method of the present invention
It is not limited to the product,
Use a noodle block formed in a convenient shape and provided with a concave part if necessary
Then, it is stored in a container that also serves as a cooker,
You can also. The instant noodle obtained by the method of the first invention is
Conventionally, a seasoning or the like in a paste-like fluid state is placed on a noodle mass.
One that adheres by dropping, cools it, solidifies it and fixes it
In contrast to the method, the adhesive
So that the adhesion to the noodle strings is good and
The resilience can be significantly improved by the porosity of
Wear. Next, in the second invention method of the present invention,
In carrying out the first invention method, seasonings, spices, and flavors
The bar is always kept at the above-mentioned heat-setting component or at a melting point of 100 ° C or less.
One or more warm solid edible fats and oils
Used in combination. In this case, as the moisture-absorbing and solidifying component, a sugar alcohol
Coals (eg, sorbitol, maltitol, etc.), sugars
(Eg glucose, sucrose, fructo
, Maltose, lactose, etc.), proteins (eg,
Ovalbumin, egg white, gelatin, etc.), protein hydrolysis
Products (eg, plant protein digest, animal protein digest, gelatin
Degraded products), pregelatinized starches (eg, pregelatinized horse starch, pregelatinized
Starch, pre-gelatinized waxy corn starch, etc.), starch
Hydrolysates (eg dextrins), polysaccharides (agar,
Guar gum, xanthan gum, pullulan, etc.), amino acids
(Eg, sodium glutamate, glycine, ara
Nin, aspartic acid, etc.), nucleic acids (eg, 5′-a
Nosic acid, 5'-guanylic acid, 5'-ribonucleotide
And their salts), organic acids (eg, amber
Acid, tartaric acid, and salts thereof).
One or a combination of several types can be used. Powdered soup for instant noodles (water content about 0.5
~ 15%), usually seasonings, spices, flavors
Any of the above-mentioned moisture-absorbing and solidifying components
In this case, the moisture-absorbing solidified
It is not necessary to include the ingredients, however,
It is possible to add additional moisture absorbing and solidifying components
Solidification components can be added again and included
You. As described above, the heat-setting component or the melting point 100
One or more types of edible oils and fats in the form of solid at room temperature below ℃,
Seasonings, spices, and flavours that are used in combination with moisture-absorbing and solidifying ingredients
Powders are in powder form for the same reason as in the first invention method.
Alternatively, granulate into granules, preferably granules, and
After weighing a predetermined amount with a quantitative
It is added. With or without this seasoning added
Add ingredients and seafood as needed to make dried noodle mass
Although it is possible to shift to the next heating step, the first invention method
Dry the powdered or granulated seasonings in the same manner as
After dispersing between the noodle strings in the noodle mass, move to the next heating step
It can also be done. Between noodle strings in powder or granular form
As in the first invention method.
The function and effect can be obtained.
Ingredients, edible fats and oils,
Or melts and quickly solidifies on the surface of the noodle strings by cooling after heating
By doing so, it is possible to simultaneously fix the seasonings and the like on the noodle strings
it can. Melting (dissolving) / coagulation is rapid, especially when granular
As a result, granules vs. noodle strings, granules vs. granules cross-link with each other
It is tied together in a structure, becomes porous, and solidifies the seasonings, etc.
Is performed, so that it is dispersed inside the noodle mass
Therefore, it has a great effect on improving the resilience. Such a lot
The effect resulting from the porous state is as described in the first invention method.
Can be obtained similarly. As described above, seasonings and the like are supplied and added.
The dried noodle mass to which ingredients and seafood are added as necessary
Seasonings, spices and flavors of noodles containing various ingredients
The method of bonding and fixing to the
By applying a wet treatment
Can be implemented. In this case, the wet heat treatment is performed by using a normal steaming apparatus.
It can be performed by steam treatment using, for example, about 9
Bonding by treating at 0-120 ° C for about 2-60 seconds
Immobilization is achieved. Humidification conditions in wet heat treatment
Is about 50-100% relative humidity in the case of steam contact.
Atmosphere, but in this wet heat treatment, relative humidity
The larger the seasonings, spices, flavors, etc.
Good adhesion and fixation to noodle mass, and the seasoning after treatment
Etc. can be carried out in a range where the water content is about 1 to 18%.
Also, the higher the processing temperature, the better the adhesion and fixation.
It is good to shorten the processing time, but too high temperature
Too much will cause the flavor to change and the fragrance to scatter.
Not preferred. In addition, long-term treatment is not necessary for
While it is applied and fixed, it also has a moisture absorbing effect on the noodle mass.
Is not preferred. Therefore, the humidification conditions are
Within the range, the seasonings, spices, and flavors
Adjust relative humidity, temperature and time according to the content of various components.
Can be adjusted accordingly. Incidentally, of course, the degree of adhesion / fixation is insufficient.
If necessary, add and fix the above components to adhere and fix
Strength can be reinforced. In this case, according to the kind of the attached material, etc.
The type and content of the moisture-absorbing solidified component
Adjustment can increase the immobilization strength.
Since these attachments and sea urchins are hygroscopic,
In the long term, holding for a long time under high humidity is
Is not preferable in terms of preservation or resilience.
However, according to the method of the present invention,
Very short welding and fixing time of only several seconds to several tens of seconds
Completed in time, far more than the moisture absorption rate of ingredients and seafood
The moist heat treatment is performed quickly, so that
The content increase is only about 1 ~ 3% or less, and is preserved and restored
It hardly deteriorates in terms of properties. Wet heat treatment
The above seasonings etc., which were adhesively fixed by humidification in
The noodle mass also increases the water content by about 3% or less.
And there is almost no problem in storage stability. After wet heat treatment
If the absolute water content is high, it can be re-dried
However, in this case, the drying of the paste in the conventional method is
Can be dried by a much shorter drying process,
Scattering and the like hardly matter. After performing the wet heat treatment as described above,
It is cooled and packed into instant noodle products. In this case, the above-mentioned wet heat treatment is
Processing is the most simple and easy to use.
Water vapor contact, water spray and microwave heating, infrared heating
Moisture heat treatment can be carried out by using appropriate combinations of heat, etc.
You. Operation / Effect The first invention method of the present invention comprises a heat-setting component or
Contains edible oils and fats having a melting point of 100 ° C or less and solid at room temperature
Hot seasoning using spices, spices and flavors
・ By performing heat treatment using the effect of cooling and solidification
The adhesive is used to fix the seasonings in a very short time.
In addition, the noodle mass and the seasoning are integrated, and the ingredients
・ In a method of manufacturing instant noodles that also integrates seafood
It is about. Further, the second invention method of the present invention provides
Spices and flavors with the above-mentioned heat-setting component or melting point 1
One or more types of edible fats and oils that are solid at room temperature and below 00 ° C
And seasonings and spices in combination with moisture-absorbing and solidifying ingredients
・ Using flavors, their heat melting, cooling and solidification and
By applying moisture heat treatment using the moisture absorption and solidification action
The seasonings are similarly adhered and fixed in a very short time.
For producing instant noodles with integrated flavor
It is. Heat-solidified component, solidified at room temperature with a melting point of 100 ° C or less
Includes adhesive fixing media such as edible oils and fats in the form of
Seasonings, spices, and flavors are powders or granules
And then added to the dried noodle mass in the form of powder and granules.
It is. As a result, the following effects can be obtained. You
In other words, since it is a powder, it is measured and supplied at the time of supply.
Addition work is easy, and storage and handling of the powder itself are easy.
It has the advantage of being easy and maintaining the uniformity of quality.
ing. Due to this advantage, when performing industrial mass production,
The productivity can be improved. Also, in powder
As it is added, it is easy to disperse between noodle strings and within the noodle mass
Easy to stay. Therefore, the adhesive solidification such as heat treatment, wet heat treatment, etc.
It is easy for the stabilization process to act uniformly on each particle,
As a result, the processing time can be greatly reduced. processing
The short time means that the heat treatment
Prevents excessive heating of the dried noodle mass and the seasoning, etc.
In the humidifying action in the wet heat treatment,
Suppressing an increase in the water content of the noodle mass and the seasoning itself.
And is extremely effective in maintaining and improving product quality.
You. In the method of the present invention, the processing time is slightly reduced.
Adhesion and fixation can be performed in several seconds to several tens of seconds, and
In the treatment, the water content increase is less than about 2%, up to 3%
Preservability, restorability (seasoning, etc.)
Hardly deteriorates. Moreover,
Because it is a short time, flavors such as seasonings are scattered by processing
Little or no alteration occurs. (table
1 and 2) Furthermore, since it is added in the form of powder, heating
Weld and solidify around those contacts by processing or wet heat.
Immobilization such as dressing, and as a result,
The above-mentioned seasonings and the like are porous
Significantly improves the melting property during restoration.
Can be Moreover, it can be granulated or
By dispersing in the noodle mass,
The resolvability can be improved and speeded up, and the restoration
Diffusion was also very good. In the conventional method, edible oil which is solid at room temperature
Adhesive fixing media such as fats, polysaccharides, natural gums, etc.
Both are dripped onto the noodle mass as a paste-like fluid state
It was hardened and gelled by cooling and fixed.
Will require a relatively long fixed time, resulting in low productivity,
In addition, the seasoning is fixed in a lump in a solid state
Therefore, in restoration, it has to be gradually dissolved from the surface part
And there was a problem in solubility. Hence noodle restoration and seasoning
And the dissolution and diffusion of
This made the setting for eating difficult. In the method of the present invention
Is fixed by the addition of powder and the
To solve all the problems of the conventional method as described above.
Fast dissolution can be achieved, and at the same time,
Manufacture instant noodle products with harmonized dissolution and diffusion
It became possible (see Table 1). Further, by adjusting the conditions of the immobilization treatment,
For example, heat treatment for a very short time at the maximum humidity
With this, only the surface layer of the added seasoning or the like is adhered and fixed.
The seasoning is formed as a constant film, and the inner layer remains in powder form.
And the like.
Eliminates dissolution delay caused by dissolution of seasonings from the surface layer
You can also. As described above, according to the present invention, various
Adhering seasonings, spices and flavors to the dried noodle mass appropriately
Can be fixed and integrated.
Eliminates the narrowness of the application range of the flavor, and of course curry flavor
And various miso flavors, soy sauce flavors, etc.
Adaptable for taste). According to the present invention, the noodle mass and the seasoning / aroma
Spices and flavors, or ingredients and seafood as required
And instant noodles that are integrally formed
This reduces the complexity of cooking operations as in the soup attachment method.
Noodle strings in the noodle mass.
Prevents them from being damaged or dissipated because they stay in place and are fixed
Good resilience and solubility, good taste
Instant noodles products with good flavor retention
You. Further, instant noodle products according to the method of the present invention.
Can be packaged in the same packaging material.
Simplification and extremely economical in terms of cost
It is. In the present invention, when the concave portion is formed in the noodle mass
In this case, the seasoning or the like is stored and fixed in the recess, so that the seasoning is
Etc. do not contact or rub against the inner surface of the packaging material.
As it can prevent the damage of seasonings, ingredients, and seafood,
It is convenient. [Example] Example 1 Kneading, rolling, cutting out noodle strings, steaming, cutting according to the usual method
And then seasoning and filling, then fry and dry fried noodles
Men) was manufactured. Immediately after the frying process,
(Approximately 82 g / piece) on a noodle mass
Place a mixture of 6g and 0.2g of dried green onions,
Do not let it pass through the tunnel steamer as it is.
Humidification treatment to obtain instant noodles with seasonings
Was. Steaming pressure 0.1-0.5Kg / cm _Two Adjust with
Adjusts the amount of water vapor to change the steaming time
And examined the degree of adhesion and fixation of the powder soup to the noodle mass
However, all of the working samples were well fixed to the noodle mass.
The dried green onion was also well adhered to the noodle mass together with the soup.
Increased moisture content of each instant noodle by each steaming condition, fixed
Table 1 shows the degree and soup solubility. In addition,
The steaming condition by the light method is about 100% relative humidity, about temperature.
95-99 ° C. Instant noodles obtained as described above
About 3 minutes after putting in a bowl and adding hot water to restore
To restore the eating state, soup also dissolves well,
I got soy sauce flavored ramen that was well spread. Soup blended chemical seasoning (Note 1) 8 parts Sugars 20 parts Powdered soy sauce 17 parts Skipjack extract powder 15 parts Skipjack knot powder 9 parts Kelp extract powder 2 parts Spices 2 parts Note 1). [Table 1] Sodium glutamate, sodium 5'-isocyanate, etc. [0060] Example 2 The same fried and dried noodle mass as produced in Example 1
Use and granulate on this noodle mass with the following formula by the usual method
Curry soup granules (about 10 to 40 mesh) 4.5
g was added. Room temperature solid in curry soup granules
Contained about 25% of lard hardened oil as an edible oil or fat.
The dried noodle mass on which curry soup granules are placed is vibrated.
And shake the granules into the noodle mass while dropping.
It is. Next, the noodle mass is circulated for about 60
For 2 seconds to fuse the curry granules to the noodle mass,
Slowly cool with cold air to complete the immobilization, curry taste immediately
I got seat noodles. Soup formulation lard hardened oil 21 parts Pure curry powder 15 parts Meat extract powder 13 parts Vegetable powder 5 parts Chemical seasoning 10 parts Milk powder 8 parts Sugars 5 parts Salt 3 parts Spice 3 parts Gelatin 1 part Example 3 Kneading, rolling, cutting out noodle strings, steaming, cutting according to the usual method
After filling the mold, the density of the noodle strings on the upper surface is relatively dense and
Perform frying so that the linear density becomes relatively coarse
Ge-dried noodles (about 82 g / piece) were produced. Frying
Later, the noodle strings of this noodle block face up
On the noodle mass, granulated miso granulated by the usual method with the following formulation
7.5 g of taste soup was weighed and added. Then this noodle
The mass is vibrated by a vibrator and the added condyles
The granular soup was dispersed in each part in the noodle mass. Then,
The noodle mass is passed through a tunnel type steaming apparatus, and the steaming pressure is set to 0.
01-0.05Kg / cm _Two For about 7-20 seconds, relative humidity
About 100% in temperature and about 95-99 ° C
Was carried out. By changing the steaming pressure and steaming time,
Under each condition, granule soup is glued and fixed to noodle mass and integrated
Ten kinds of instant noodles were produced. Above condition change
Water after fixing noodles and soup of instant noodles manufactured in
Table 2 shows the content and the fixed state. Soup formulation Powder miso 60 parts Seasoning oil 4 parts Meat extract powder 3 parts Salt 3 parts Spice 2.5 parts Irrigoma 3 parts Sugar 1 part

Claims (1)

(57) [Claims] (1) Either a heat-solidifying component or an edible oil or fat solid at room temperature with a melting point of 100 ° C. or lower, or a seasoning, spice, or flavor containing both, in powder form or The granulated product is added to a dried noodle mass produced by a conventional method, and then the noodle mass is subjected to a heat treatment to adhere and fix the seasonings, spices, and flavors to the noodle mass. A method for producing instant noodles. (2) Claims characterized in that when adding powdery or granular seasonings, spices, and flavors to the dried noodle mass, they are added together with ingredients and squid as needed. 2. The method for producing instant noodles according to item 1. (3) A seasoning, spice, or flavor containing a heat-solidifying component and / or an edible fat or oil solidified at room temperature at a melting point of 100 ° C. or less and a moisture-absorbing solidifying component in powder or granular form. The noodle mass is added to a dried noodle mass produced by a conventional method, and then the noodle mass is subjected to a wet heat treatment to adhere and fix the seasonings, spices, and flavors to the noodle mass. Manufacturing method of instant noodles. (4) When adding powdery or granular seasonings, spices, and flavors to the dried noodle mass, if necessary, they are added together with ingredients and squash. Item 4. The method for producing instant noodles according to item 3.