JP3394937B2 - Manufacturing method of non-fried noodles - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing non-fried noodles, and more particularly to a method for producing non-fried noodles that can be returned to hot water in a short time and has a smooth texture similar to that of raw noodles.

[0002]

2. Description of the Related Art In general, most conventional non-fried noodles are steamed raw noodles and dried with hot air to prepare instant noodles. However, the non-fried noodles thus obtained had a texture and noodle quality far from those of raw noodles.
Therefore, a so-called freeze-dry manufacturing method has been proposed in which the noodles are once boiled, washed with water and then rapidly freeze-dried. Furthermore, a method has also been reported in which raw noodles are boiled, washed with water, immersed in cold water at about 0 ° C. to cool the boiled noodles to about 3 ° C., and then dried (Japanese Patent Laid-Open No. 10-136921). However, the dried noodles obtained by this method are
Since the noodle band has a dense structure and the voids inside the noodle band are small, it is not possible to effectively reconstitute with hot water, the noodle strings are not easily loosened, and the texture is not sufficiently satisfactory. In addition, it is described that when the boiled noodles that are dipped in cold water and dried are dried, dried noodles having the same taste as raw noodles can be obtained without aging the starch contained therein, but this is not the case.

[0003]

SUMMARY OF THE INVENTION The object of the present invention is to solve the above-mentioned drawbacks of the conventional method, to carry out hot water reconstitution in a short time, and to have a non-fried noodle having a smooth texture similar to that of raw noodles. Is to provide a method for manufacturing the same.

[0004]

Therefore, as a result of intensive studies to solve the above problems, the present inventor found that the conventional common knowledge that boiling noodles are soaked in water or the like to cause the phenomenon of elongation by boiling. Contrary to the anticipation that the noodles will not be stiff and that only noodles with deteriorated quality will be obtained when subjected to cold air drying and subjected to a contradictory treatment. It was found that since the starchy substance on the surface is appropriately eluted, the dried noodles having a smooth texture without sticking between the noodle strings even in the subsequent drying step can be obtained. The present invention has been completed based on such findings.

According to the first aspect of the present invention, raw noodles or dry noodles are boiled, and then the boiled noodles are immersed in water or a reforming solution at 5 to 60 ° C., then at a temperature of 0 to 35 ° C. and a humidity of 10 to 60. % Dry condition under cold air drying. According to the present invention as set forth in claim 2, the boiling rate of the boiled noodles is increased by 3 by dipping the boiled noodles.
50-600% It concerns with the manufacturing method of the non-fried noodles of Claim 1. Here, the weight gain of the boiled noodles means the value obtained by dividing the weight of the boiled noodles after the immersion by the weight of the raw material powder, which is 1
It means what is multiplied by 00.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Noodles to which the present invention is applied are not particularly limited, and examples thereof include Chinese noodles, udon, soba, somen, and spaghetti. As these, noodles produced according to a conventional method can be used.
In the present invention, these raw noodles or dry noodles are obtained after boiling in boiling water for about 1 to 2 minutes, for example in the case of raw Chinese noodles, or for about 3 to 5 minutes in the case of dried soba. Immerse the boiled noodles in water or a reforming solution. Here, the modified liquid is for the purpose of improving the quality of noodles, emulsified oil and fat in water, alcohol,
It means an aqueous solution to which thickening polysaccharides and the like are appropriately added. When immersing the boiled noodles in these water or the like, it is desirable to put the noodles in a predetermined container for immersion treatment. The temperature of water or the like used at this time is appropriately 5 to 60 ° C., preferably 7 to 40 ° C., and normally water at room temperature (about 15 to 25 ° C.) may be used. The water used for immersion should be sterilized or sterilized beforehand so that fungi do not grow on the boiled noodles. Before immersing the boiled noodles in water or the like, they may be washed with water if necessary.

By this dipping treatment, the weight ratio of the boiled noodles to the raw material powder is 350 to 600%, preferably 400.
Expand to ~ 550%. Although the immersion time is affected by the water temperature, the water temperature is, for example, 15 to 25
In the case of ℃, by dipping for about 1 to 2 hours, non-fried noodles having a short time required for returning to hot water and having a good texture can be obtained. Even if the immersion time is extended to about 10 hours at this temperature, there is almost no adverse effect on the texture and loosening of the product.
When the water temperature is 10 ° C or lower, the immersion time is 2 to 4
Time is appropriate. On the other hand, at a high temperature of 35 to 60 ° C., a product of good quality can be obtained by soaking for about 30 minutes to 1 hour. By dipping the boiled noodles,
Water penetrates into the center of the boiled noodles, the water gradient in the noodle strings becomes small, the volume increases, and the texture structure becomes rough due to the inclusion of water.

Next, the swollen boiled noodles are drained if desired and then dried. Regarding the drying conditions, the temperature is 0
~ 35 ° C, preferably 10-25 ° C, humidity 10-60
%, Preferably 20 to 50% is suitable. Drying of boiled noodles is basically performed with cold air, and it is desirable to maintain the temperature and humidity set within the above conditions. Further, in order to prevent the noodles from being contaminated with various bacteria, the air in the drying room or the dryer should be replaced with sterilized or sterilized air. The drying treatment is usually performed so that the noodles have a water content of about 8 to 15% to obtain dried noodles having excellent storage stability. However, when long-term storage is not required, the drying time may be appropriately shortened. It may be semi-dried noodles having a water content of up to about 25%.

When the swollen noodle strips are dried with cold air under the above-mentioned conditions, the movement distance of water from the center portion is long with respect to evaporation of water from the surface of the noodle strips, and therefore the drying progresses depending on the location of the noodle strips. There is a difference in the condition, and there is a difference in the recrystallization of the starchy substance between the central part and the outer part of the noodle band, and the distortion causes the formation of large cracks and cavities in the noodle band (see FIG. 1). As a result, when the non-fried noodles obtained by the drying treatment are reconstituted with hot water at the time of eating, the permeation of the hot water is fast and the surface area of the noodles in contact with the hot water is increased, so that it is possible to reconstitute the hot water in a short time. Moreover, since the starchiness on the surface of the boiled noodles is appropriately eluted in the dipping step and the adhesion between the noodle strings is suppressed, the hot water reconstitution is good, and a noodle with a smooth texture similar to that of raw noodles is obtained. To be It should be noted that the cracks and cavities generated during drying disappear by re-gelatinization of starch when returning to hot water. In addition, the moisture content of the noodle strings is increased to some extent (15 to 25% by the drying treatment).
When the water content reaches a certain level, the noodle quality is hardly affected even if the drying temperature is increased thereafter.

On the other hand, when the boiled noodles obtained by soaking in the same manner as the above method are dried in an atmosphere having a humidity of 70% or more, the evaporation rate of water from the noodle strings is slowed down, and the drying becomes slow. , Recrystallization of starch is delayed, and dense noodle strings with few cracks and voids are produced. As a matter of course, such noodle strings have a poor eating quality due to a delay in the penetration of hot water upon returning to hot water during eating.

On the other hand, when the drying is carried out at a high temperature of 40 ° C. or higher, the drying is carried out rapidly and the noodle strings become thin and have a dense state with few cracks and voids. This noodle band also has a slow taste of hot water when it is reconstituted with hot water, resulting in poor taste. Furthermore, when the dipping treatment is not performed after boiling, the noodle strings are thin, strain is unlikely to occur during drying, and cracks are less likely to occur in the surface layer portion. In addition, the noodle strings have small cavities, so that the penetration of hot water at the time of reconstitution with hot water is suppressed, giving a soft and hard texture. Moreover, the looseness of the noodle strings is inferior.

[0012]

EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited thereto. Example 1 4 kg of semi-strong powder was made into 100 parts by weight, and 1 part by weight of salt, 1 part by weight of kansui powder and 37 parts by weight of water were mixed therein,
After kneading, it was rolled to form a noodle band having a thickness of 1.25 mm. This noodle band was cut using a No. 22 cutting edge to obtain a raw noodle band. Then, this was boiled in boiling water for about 1 minute and 30 seconds, washed with water, immediately immersed in sterilized tap water, and held until the weight increase rate reached 500% (based on the weight of the raw material powder). Then, it was drained and dried with cold air in a constant temperature and humidity room (manufactured by Hitachi Air Conditioning System) at a temperature of 20 ° C. and a humidity of 40% to produce non-fried noodles having a water content of about 11%. This product 60
450 mL of boiling water (98 ° C.) was poured into the container containing g, the lid was covered, and after 4 minutes, the noodle strings were unraveled, returned to hot water, and textured, and further comprehensively evaluated. In addition, these evaluations were performed by 10 experienced panelists in the following four stages, and the average value was obtained. The results are shown in Table 1. ◎: Very good, ○: Good, △: Bad, ×: Very bad

Comparative Example 1 Immersed noodles obtained in the same manner as in Example 1 and having a weight gain of 500% (based on the weight of raw material powder) were drained and then dried at a temperature of 20 ° C. and a humidity of 70.
% Non-fried noodles having a water content of about 11% were produced by performing cold air drying in a constant temperature and humidity room (manufactured by Hitachi Air Conditioning System).
This product was evaluated in the same manner as in Example 1. The results are shown in Table 1.

Comparative Example 2 Immersed noodles having a weight gain of 500% (based on the weight of raw material powder) obtained in the same manner as in Example 1 were drained and then dried at a temperature of 50 ° C. and a humidity of 40.
% Non-fried noodles having a water content of about 11% were produced by performing constant temperature drying in a constant temperature and humidity chamber (manufactured by Hitachi Air Conditioning System).
This product was evaluated in the same manner as in Example 1. The results are shown in Table 1.

Comparative Example 3 Raw noodle strings obtained in the same manner as in Example 1 were heated to about 1 in boiling water.
Boil for 30 seconds, rinse with water, immediately drain without immersing, dry with cool air in a constant temperature and humidity room (Hitachi Air Conditioning System) with a temperature of 20 ° C and a humidity of 40%, and a moisture content of about 11%. Non-fried noodles were produced. This product was evaluated in the same manner as in Example 1. The results are shown in Table 1.

Example 2 2.8 kg of strong flour and 1.2 kg of buckwheat flour were combined to make 100 parts by weight, and 1.0 part by weight of salt, 2.0 parts by weight of yam flour and 32 parts by weight of water were mixed and mixed. After making the dough, it was rolled to prepare a noodle band having a thickness of 1.25 mm. Cut this noodle strip with a cutting blade 22
It cut using the angle and obtained the raw noodle string. Then, this was boiled in boiling water for about 2 minutes, washed with water, and immediately immersed in sterilized tap water to hold it until a weight gain of 480% (weight of raw material powder). After that, drain the boiled noodles and heat to 2
Constant temperature and humidity room (made by Hitachi Air Conditioning System) with 0 ° C and 40% humidity
It was dried in the cold air to produce non-fried noodles having a water content of about 11%. This product was evaluated in the same manner as in Example 1. The results are shown in Table 1.

Example 3 4 kg of medium strength flour was used as 100 parts by weight, 6 parts by weight of salt and 42 parts by weight of water were mixed, mixed and rolled to prepare a noodle band having a thickness of 1.25 mm. did. Cut this noodle strip with a cutting blade 1
Raw noodle strings were obtained by cutting using a No. 0 corner. Next, this was boiled in boiling water for about 3 minutes, washed with water, immediately immersed in sterilized tap water, and held until the weight gain was 510% (based on the weight of the raw material powder). After that, drain the water to a temperature of 20 ° C,
Cold-air drying was performed in a constant temperature and constant humidity chamber (manufactured by Hitachi Air Conditioning System) having a humidity of 40% to produce non-fried noodles having a water content of about 11%. This product was evaluated in the same manner as in Example 1. The results are shown in Table 1.

Example 4 Boiled spaghetti having a dry noodle thickness of 1.2 mm for about 4 minutes, immediately washed with water, and then immersed in sterile tap water to hold until a weight gain of 460% (based on the weight of raw material powder). did. After that, the spaghetti was drained and dried in a constant temperature and humidity chamber (Hitachi Air Conditioning System) at a temperature of 20 ° C. and a humidity of 40% to produce non-fried noodles having a water content of about 11%. This product was evaluated in the same manner as in Example 1.
The results are shown in Table 1.

[0019]

[Table 1] Table 1

[0020]

EFFECTS OF THE INVENTION According to the present invention, there is provided a method for producing non-fried noodles which can be rehydrated in a short time, has a good ravel of noodle strings, and has a texture similar to that of raw noodles.

[Brief description of drawings]

FIG. 1 shows a cross section of a noodle band according to the present invention with an electron microscope (× 4
It is explanatory drawing which shows the result observed by 0).

─────────────────────────────────────────────────── ─── Continuation of the front page (56) Reference Japanese Patent Laid-Open No. 6-225715 (JP, A) edited by Nippon Shokuhin Shimbun, “Introduction to New Instant Noodles”, Nihon Shokuhin Shimbun, March 30, 1998. , P. 62-80 Monda Oda, “Men no Hon”, Second Edition, Food Industry Newspaper, Inc., December 1, 1982, p. 107-112 (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/16 Food-related literature information (food net)

Claims (2)

(57) [Claims] 1. Boiled raw noodles or dry noodles and then boiled noodles 5
Immerse in water or reforming solution at ~ 60 ° C, then temperature 0 ~ 3
A method for producing non-fried noodles, which comprises drying with cold air under the conditions of 5 ° C and a humidity of 10 to 60%. 2. The method for producing non-fried noodles according to claim 1, wherein the boiled noodles are subjected to a dipping treatment so that the weight ratio (to the raw material powder weight) of the boiled noodles is 350 to 600%.