JP6953299B2 - A method for suppressing inversion of instant non-fried noodle products, an instant non-fried noodle product in which inversion of noodle mass is suppressed, and a method for producing the same. - Google Patents

Description

INDUSTRIAL APPLICABILITY In the present invention, in an instant non-fried noodle product stored in a vertically long cup-shaped container, a method for suppressing inversion of the noodle mass in the cup-shaped container during distribution and an instant non-fried noodle product in which the inversion of the noodle mass is suppressed are suppressed. Regarding noodle products and their manufacturing methods.

Conventionally, the method for producing dried instant noodles can be roughly divided into fried noodles and non-fried noodles. The fried noodles are noodles obtained by frying the pregelatinized noodle strings with oil at about 150 ° C. for about 1 to 3 minutes and drying them. On the other hand, non-fried noodles are noodles in which noodle strings are dried by a drying method other than frying in oil, and there are several methods, but hot air at a wind speed of about 4 m / s or less is applied at about 70 to 100 ° C. A hot air drying method of drying for about 30 to 90 minutes is common. In addition to these dried instant noodles, there is a raw type instant noodle in which the pH is adjusted with an acid, the noodles are completely sealed, and the noodles are heat sterilized to have storage stability.

Of these, fried noodles and non-fried noodles are dried by putting the noodle strings in a mold called a retainer, but fried noodles are dried in a short time by submerging the retainer in oil, so the noodle strings are lifted by buoyancy. It is fixed and it is easy to form a bulky noodle mass. On the other hand, non-fried noodles are dried by hot air for a long time compared to fried noodles, so that the noodle lumps sink due to the weight of the noodle strings or the noodle lumps gradually shrink due to the heat of hot air or the like. The noodle mass is denser and smaller than the fried noodles, resulting in a less bulky noodle mass.

For this reason, non-fried noodles are made by storing noodle lumps in a cup-shaped container with an inverted conical stand that has a taper angle and a cup height longer than the cup bottom diameter, which is called a vertical cup, and is sealed by a lid. In this case, the phenomenon that the noodle mass is inverted (rotated) in the container from the state stored in the container due to the vibration during distribution is likely to occur, and when the noodle mass is inverted in the container, the ingredients filled in the container are the same. There was a problem that the soup and the soup fell under the noodle mass, which made the appearance of the meal worse.

As a method for drying non-fried noodles, for example, Patent Document 1 and Patent Document 2 are known. Patent Document 1 describes a state in which a retainer having a wide tapered shape on the lower side is filled with noodle strings, the lower portion of the noodle strings is cured by hot air from below, the retainer is inverted, and the noodle strings at the lower portion of the noodle mass hang down. Describes a technique for producing a bulky non-fried noodle mass by drying from below. This method is an excellent technique as a technique you produce bulky noodle mass, since the density structure of the top and bottom of the noodle lumps are different, when the loading of the noodle strings is small, the lower portion of the noodle lumps The noodle strings are fragile due to vibration during distribution, and there is still a problem with the effect of preventing the noodle mass from turning over in the container.

Patent Document 2 describes a cone having 20 to 80% of the bottom diameter of the retainer and 30 to 70% of the height of the retainer as a method for improving the peelability from the retainer (container) when forming a recess in the noodle mass. Described is a method of hot air drying of noodle strings in which a convex portion selected from a group consisting of a polygon, a truncated cone, and a polygonal frustum is provided in a retainer. This method is an excellent method for peeling the noodle mass from the retainer, but when it is desired to provide a cavity in a large area of the noodle mass, the inclination angle of the retainer convex portion is increased, and the bottom diameter and height of the convex portion are increased. It is necessary to make the shape close to a cylindrical shape, such as by lengthening the noodle mass, and there is a problem that the releasability of the noodle mass from the retainer is deteriorated.

Japanese Patent No. 3924388 Japanese Patent No. 2951603

An object of the present invention is to suppress inversion of a noodle mass in a cup-shaped container due to vibration during distribution in a so-called vertical cup instant non-fried noodle product.

As a result of diligent research on a method for suppressing the inversion phenomenon of the so-called vertical cup noodle mass, the present inventors have found that it is important to make the noodle mass difficult to rotate. Therefore, as a result of diligent studies on a method for producing a non-fried noodle mass that is difficult to invert by increasing the apparent volume of the noodle mass without increasing the weight of the noodle mass, the present invention has been reached.

That is, a cup-shaped container having a vertically long inverted conical stand having a taper angle θ1 of 3 to 15 ° and a cup height longer than the cup bottom diameter, and a non-fried noodle mass stored in the cup-shaped container. A method for suppressing noodle mass reversal of an instant non-fried noodle product comprising a lid for sealing the inside of the cup-shaped container, wherein the side surface of the non-fried noodle mass comes into contact with the inner side surface of the cup-shaped container A. By providing a concave portion on the bottom surface of the noodle mass, which is a partial shape of a substantially rotating ellipse having a circular cross section, on the bottom surface of the non-fried noodle mass of the substantially inverted conical stand adjusted as described above, a hollow portion on the bottom surface of the noodle mass is formed. This is a method for suppressing noodle mass reversal of an instant non-fried noodle product, characterized in that the non-fried noodle mass B has a shape satisfying the following formula 1. Formula 1: X · T / Y− (RY) / 2tan θ1 ≧ 0.

Further, in the present invention, it is preferable that the non-fried noodle B satisfies the following formula 2.
Formula 2: XT / Y- (RY) / 2tan θ1 ≧ 10.

By using a noodle mass satisfying the above formula 1 or formula 2, a non-fried noodle product and a method for producing the same are provided. At this time, as a method for producing the non-fried noodle product, the noodle wire produced by a conventional method is stored in a retainer for producing a noodle mass and dried with hot air until the water content becomes 3 to 14% by weight to produce a non-fried noodle mass. The process of producing the non-fried noodle mass and the produced non-fried noodle mass are put into a cup-shaped container having a vertically long inverted cone having a taper angle θ1 of 3 to 15 ° and a cup height longer than the cup bottom diameter. A method for producing an instant non-fried noodle product, which comprises a packaging step of storing and sealing the inside of the cup-shaped container with a lid, wherein the retainer has a cup shape having a substantially inverted truncated cone diameter having a taper angle θ2. The taper angle θ2 is in the range of θ1 ≦ θ2 ≦ θ1 + 12 °, and the retainer bottom surface of the retainer has a retainer bottom surface convex portion having a substantially rotating elliptical cross section having a circular cross section. The diameter of the bottom convex portion is such that the width of the bottom peripheral portion of the retainer is at least 3 mm or more, and the height of the retainer bottom convex portion is at least the retainer when the retainer is filled with a predetermined noodle string. The inversion of the noodle mass is characterized in that the height is such that the convex portion of the bottom surface is not exposed, and the non-fried noodle mass produced by the non-fried noodle mass producing step has a shape satisfying the following formula 1 or formula 2. It is preferable that the method is a method for producing a suppressed instant non-fried noodle product.
Formula 1: X · T / Y− (RY) / 2tan θ1 ≧ 0.
Formula 2: XT / Y- (RY) / 2tan θ1 ≧ 10.

According to the present invention, in a so-called vertical cup instant non-fried noodle product, a method for suppressing inversion of the noodle mass in a cup-shaped container due to vibration during distribution, an instant non-fried noodle product in which the inversion of the noodle mass is suppressed, and an instant non-fried noodle product. The manufacturing method can be provided.

It is explanatory drawing which showed the perspective view of the cup-shaped container A which concerns on this embodiment. It is explanatory drawing which showed the vertical sectional view including the center of the cup-shaped container A which concerns on this embodiment. It is explanatory drawing which showed the perspective view of the non-fried noodle mass B which concerns on this embodiment. It is explanatory drawing which showed the vertical sectional view including the center of the non-fried noodle mass B which concerns on this embodiment. It is explanatory drawing which showed the top view of the lid body C which concerns on this embodiment. It is explanatory drawing which showed the vertical sectional view including the center of the instant non-fried noodle product D which concerns on this embodiment. It is explanatory drawing which showed the contact state between the non-fried noodle mass B and the cup-shaped container A of the instant non-fried noodle product D which concerns on this embodiment. It is explanatory drawing which showed the non-fried noodle product which has a cup shape different from the cup-shaped container A of this embodiment. It is explanatory drawing about various parameters of the non-fried noodle mass B which concerns on this embodiment. It is explanatory drawing which showed the mechanism of inversion of a noodle mass in a cup-shaped container A in the instant non-fried noodle product of a vertical cup. It is explanatory drawing about the apparent volume V which concerns on this embodiment. It is explanatory drawing which showed the vertical sectional view of the retainer E which concerns on this embodiment.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

A method for suppressing noodle mass inversion of an instant non-fried noodle product according to the present invention will be described.

The instant non-fried noodle product D according to the present invention has a taper angle θ1 of 3 to 15 ° as shown in FIGS. 1 and 2, and the cup height H is longer than the cup bottom diameter W of the cup bottom a3, which is vertically long. It is composed of a cup-shaped container A having an inverted truncated cone, a non-fried noodle mass B as shown in FIGS. 3 and 4, and a lid C as shown in FIG. 5, and the non-fried noodle mass B is as shown in FIG. It is stored in a state of being in contact with the cup inner side surface a2 of the cup-shaped container A, and is sealed by a lid C. Contacting the inner side surface a2 of the cup means that the entire side surface b2 of the noodle mass of the completely non-fried noodle mass B as shown in FIG. 6 as shown in FIGS. This includes not only a state in which the noodle mass is in close contact with a2, but also a state in which a part of the noodle mass side surface b2 is in contact with the cup inner side surface a2. However, as shown in FIG. 6 and FIG. 7 (iii), it is preferable that the side surface b2 of the noodle mass and the side surface a2 inside the cup are in close contact with each other as much as possible.

As shown in FIG. 8 (i), when the cup-shaped container A has a cup height H shorter than the cup bottom diameter W, there is a probability that the noodle mass upper diameter X of the non-fried noodle mass B will be longer than the cup height H. Since it is high, the probability that the non-fried noodle mass B will rotate in the cup-shaped container A is low in the first place. Further, as shown in FIG. 8 (ii), when the taper angle θ1 is less than 3 °, the non-fried noodle mass B is unlikely to be inverted, but the possibility that the non-fried noodle mass B falls on the cup bottom surface a3 is high. Further, as shown in FIG. 8 (iii), when the taper angle θ1 is larger than 15 °, the cup shape becomes a ramen bowl shape, and when the cup height H is lengthened, the cup-shaped container A tends to fall down, which is not preferable. Therefore, the cup-shaped container A according to the present invention is intended for a vertically long inverted cone-shaped container having a taper angle θ1 of 3 to 15 ° and a cup height H longer than the cup bottom diameter W. do.

FIG. 9 is a vertical cross-sectional view of the non-fried noodle mass B according to the present invention cut along the surface including the center of the truncated cone. The upper diameter of the non-fried noodle mass B is X, the height of the non-fried noodle mass B is T, and the lower diameter of the bottom surface b3 of the non-fried noodle mass is U. For the values of the noodle mass upper diameter X, the noodle mass height T, and the noodle mass lower diameter U of each noodle mass, the lengths of any five points are measured, and the average value is taken as the value of the noodle mass. Further, let Y be the length of the diagonal line of the vertical cross section of the non-fried noodle mass B. The value of the diagonal length Y of the noodle mass is calculated from the values of the noodle mass having the upper diameter X of the noodle mass, the height T of the noodle mass, and the lower diameter U of the noodle mass. Is specifically calculated by ^{Y = ((X + U)} 2/4 + T 2) 1/2. Further, the length of the perpendicular line drawn from the apex of the top surface b1 of the noodle mass on the opposite side of the vertical cross section of the non-fried noodle mass B toward the diagonal line is defined as the perpendicular length Z with respect to the diagonal line of the noodle mass. In the present invention, the diameter means the diameter unless otherwise specified.

FIG. 10 is an explanatory diagram illustrating a situation in which the non-fried noodle mass B in the instant non-fried noodle product D is inverted. Here, a noodle mass that does not have a general noodle mass bottom recess b4 will be described. The head which is the distance between the top surface b1 of the non-fried noodle mass B and the lid C of the cup-shaped container A when the non-fried noodle mass B is stored in the cup-shaped container A as shown in FIG. 10 (i). When the space S is long, the non-fried noodle mass B has a space in which the non-fried noodle mass B can move freely when it is removed from the cup-shaped container A due to vibration during distribution. Therefore, the non-fried noodle mass B is inside the cup-shaped container A. It is possible to invert the corners of the noodles without touching them at three points. On the other hand, as shown by (ii) and (iii) of FIG. 10, when at least the corners of the non-fried noodle mass B touch the inside of the cup-shaped container A at three points, the non-fried noodle mass B is the cup-shaped container A. It does not rotate theoretically inside.

Therefore, in order to make contact at three points, the head space S (Y) in the case where the non-fried noodle mass B is stored in the cup-shaped container A with the diagonal line of the non-fried noodle mass B horizontal in the cup-shaped container A. ), The vertical length Z of the non-fried noodle mass B with respect to the diagonal line is longer, that is, if Z ≧ S (Y), the inversion does not theoretically occur. Z is represented by Z = X · T / Y, and S (Y) is represented by S (Y) = (RY) / 2tanθ1 when the cup diameter of the cup-shaped container A is R. , The non-fried noodle mass B may be designed so as to satisfy the following formula. The unit of length used in the mathematical formula is millimeter (mm).

It is theoretically possible to suppress inversion by satisfying the above formula, but when the material of the cup-shaped container A is paper or plastic, the container is slightly deformable, so it depends on the strength of the vibration impact. The container may deform and rotate. Further, depending on the impact of vibration, the peripheral edge of the top surface and the peripheral edge of the bottom surface of the noodle mass may be damaged, and the noodle mass may rotate out of the above formula 1 during transportation. Therefore, in practice, it is preferable to design the length of Z to be 10 mm or more longer than the length of S (Y). Specifically, it is preferable to design so as to satisfy the following mathematical formula 2.

Here, in the so-called vertical cup, the weight of the noodles required after restoration varies slightly depending on the shape of the cup, but is generally 0.08 to 0.15 g / g / relative to the pouring amount (ml) of the cup-shaped container A. When a non-fried noodle mass is produced as usual so as to have ml and have such a weight, the noodle mass shrinks. Therefore, the above formula does not apply, and in order to produce a non-fried noodle mass according to the above formula, It is necessary to increase the apparent volume V of the non-fried noodle mass by at least 1.2 to 1.5 times. As a method for increasing the bulk of the noodle mass, in the present invention, as shown in FIGS. 3 and 4, the bottom surface of the non-fried noodle mass B has a substantially spheroidal partial shape with a circular cross section. By providing the recess b4, the hollow portion b7 on the bottom surface of the noodle mass is formed, thereby increasing the apparent volume V of the non-fried noodle mass B. The apparent volume V of the non-fried noodle mass B in the present invention is occupied by the non-fried noodle mass B including the hollow portion b7 at the bottom of the noodle mass when the non-fried noodle mass B is stored in the cup-shaped container A as shown in FIG. The volume inside the cup-shaped container A is shown. Specifically, the volume in the cup-shaped container A from the position of the head space S to the height T of the noodle mass is calculated. To increase the apparent volume of the non-fried noodle mass B, the depth of the noodle mass bottom recess b4 so that the noodle mass bottom cavity b7 occupies 20 to 40% of the apparent volume V of the non-fried noodle mass B. It is preferable to adjust Q and the concave diameter L on the bottom surface of the noodle mass.

The substantially spheroid in the present invention includes not only an ellipsoid including a sphere but also a spheroid composed of a curve such as a parabola. A noodle mass bottom recess b4 having a shape cut in a state where the cross section is circular is provided in a range smaller than half of these rotating bodies. By making the bottom recess b4 of the noodle mass curved in this way, it becomes easy to take out the non-fried noodle mass B from the retainer E when producing the non-fried noodle mass B. As the substantially spheroid, a sphere is preferable in terms of ease of taking out the non-fried noodle mass B.

The method of Patent Document 1 is an excellent method for producing a bulky noodle mass, but unlike the present invention, since the density of the lower part of the noodle mass is low, it is easily damaged by a strong impact, and as a result, it is easily inverted. .. On the other hand, since the non-fried noodle mass according to the present invention has a high noodle line density around the bottom peripheral portion b5 of the noodle mass, the strength against impact is high even if the noodle mass has the bottom cavity portion b7. It is superior to the method of Patent Document 1. The width K of the bottom peripheral portion of the bottom surface of the noodle mass, which is the width of the peripheral edge portion b5 of the bottom surface of the noodle mass of the bottom surface b3 of the non-fried noodle mass B, is preferably 2 mm or more. If it is less than 2 mm, the peripheral portion b5 on the bottom surface of the noodle mass may be partially damaged due to a strong impact. More preferably, it is 3 mm to 10 mm. The width may be more than 10 mm, but it is 10 mm or less because it is necessary to make the noodle mass bulky in order to prevent the noodle mass from reversing, and it is preferable to make the bottom cavity b7 of the noodle mass as large as possible. It is preferable to design as such.

The depth Q of the noodle mass bottom recess, which is the depth of the noodle mass bottom recess b4 of the non-fried noodle mass B, is preferable because the deeper the depth, the larger the volume of the noodle mass bottom cavity b7 of the non-fried noodle mass B. If it is too much, the thickness P of the thinnest part of the non-fried noodle mass B becomes thin, so that a hole may be opened in the center of the non-fried noodle mass B, and at least the thickest noodle mass of the non-fried noodle mass B. It is preferable that the thin portion thickness P is 2 mm or more, preferably 5 mm or more.

The method for producing the instant non-fried noodle product according to the present invention is shown below.

Non-fried noodle manufacturing process As the raw material for the non-fried noodles according to the present invention, ordinary raw materials for instant noodles can be used. That is, as the main raw material flour, flour such as wheat flour (including durum flour), buckwheat flour and rice flour, and various starches such as potato starch, tapioca starch, wheat starch and cornstarch may be used alone or mixed. May be used. As the starch, raw starch, pregelatinized starch, modified starch such as acetylated starch, etherified starch and crosslinked starch can also be used. Further, as an auxiliary raw material, commonly used salt, various thickeners, noodle quality improving agents, edible oils and fats, pigments and the like can be added. These may be added together with the main raw material powder, or may be added by dissolving or suspending in kneading water.

Next, the noodle raw material powder and the kneading water are kneaded with a batch mixer, a flow jet mixer, a vacuum mixer or the like so as to be uniformly mixed to prepare a rag-shaped dough, and a noodle string is prepared from the prepared dough. As a method for producing the noodle strings, a conventional method may be used. A method of extruding the dough using an extruder or the like to produce the noodle strings, or a method of forming the dough into a noodle band by a composite or the like and then rolling the dough a plurality of times with a roll. Examples thereof include a method in which the noodle band is made to have a predetermined thickness and the noodle band is cut out with a cutting roll called a cutting blade to produce a noodle string. When the noodle strip is cut out after the noodle strip is prepared, the noodle strip may be rolled and cut out after the noodle strip is prepared using an extruder, or a plurality of noodle strips may be combined to prepare a noodle strip having a multi-layer structure. After that, rolling and cutting may be performed.

Then, the obtained noodle strings are steamed and / or gelatinized by boiling by a conventional method. As a method of steaming, not only heating with saturated steam but also heating with superheated steam can be performed, and a step of adding water by spraying or dipping before, during, or during steaming can be combined. In addition, the pregelatinization step is not always necessary depending on the type of noodles and the drying step.

It is also possible to attach a seasoning liquid (seasoning liquid) to the pregelatinized noodle strings by spraying or dipping to season the noodles. The seasoning step does not necessarily have to be performed and may be omitted. Next, the noodle strings are cut into 20 to 50 cm per serving. The cut noodle strings are put into a stainless steel drying device called a retainer as shown in FIG. 12 and dried.

As shown in FIG. 12, the retainer E according to the present invention has a cup shape having a substantially inverted truncated cone diameter having a taper angle θ2, and the retainer bottom surface e3 has a partial shape of a substantially spheroid having a circular cross section. It has a retainer bottom surface convex portion e4 and a retainer bottom surface peripheral portion e5 which is a flat surface. The substantially spheroid in the retainer E according to the present invention has the same meaning as the substantially spheroid in the non-fried noodle B. With the shape of e4 fixed as it is, the noodle mass bottom recess b4 of the non-fried noodle B is formed. Patent Document 2 describes a hot air drying method using a retainer having a convex shape selected from a group consisting of a cone, polygonal water, a truncated cone, and a truncated cone on the bottom surface e3 of the retainer. However, in order to prepare a bulky noodle mass by making the noodle mass bottom cavity b7 of the dried non-fried noodle mass B as large as possible, the inclination angle of the convex portion becomes high in the shape of a cone or a truncated cone. Since the upper surface of the truncated cone becomes wider and approaches a columnar shape, it becomes difficult to remove the noodle mass from the retainer E after the drying step described later is completed. On the other hand, as in the present invention, by making the shape of the retainer bottom surface convex portion e4 a substantially spheroidal partial shape, the shape of the retainer bottom surface convex portion e4 can be made large, and it is easier than that of a cone or a truncated cone. It is possible to take out the noodle mass. As a more preferable shape, a partial shape of a sphere is preferable.

The detailed shape of the retainer E differs depending on the drying conditions when the drying is hot air drying, but the upper part of the noodle mass is more likely to shrink, and the taper angle θ2 is slightly relative to the taper angle θ1 of the cup-shaped container. It is preferable to set an angle, and the taper angle θ2 is preferably set in the range of θ1 ≦ θ2 ≦ θ1 + 12 °. By doing so, the gap when the non-fried noodle mass B and the cup-shaped container A come into contact with each other can be reduced. A more preferable taper angle θ2 is θ1 + 3 ° ≦ θ2 ≦ θ1 + 8 °.

Further, in the case of hot air drying, the noodle mass shrinks by about 10 to 40% from the state where the noodle strings are filled, so that the retainer bottom surface convex portion diameter N has a retainer bottom surface peripheral edge width M of 3 mm or more, preferably 5 mm or more. It is preferable to design so as to be. By doing so, the noodle strings can be evenly filled in the bottom peripheral edge e5 of the retainer, the noodle mass bottom peripheral edge b5 of the non-fried noodle mass B is not chipped, and the noodle mass bottom peripheral edge width K is 2 mm or more. , Preferably 3 mm or more. The width M of the peripheral edge of the bottom surface of the retainer is preferably 15 mm or less because it is difficult to make the hollow portion b7 on the bottom surface of the noodle mass large if it is too wide.

Further, the reason why the height J of the convex portion on the bottom surface of the retainer, which is the height of the convex portion e4 on the bottom surface of the retainer, is too high is that a hole is opened in the central portion of the non-fried noodle mass B when the retainer E is filled with a predetermined noodle string. At least, the height is preferably set so that the apex e6 of the convex portion on the bottom surface of the retainer is not exposed. Preferably, when the noodle string is filled in the retainer, the noodle string is 5 mm or more, more preferably 10 mm or more, so that the noodle string covers the retainer bottom surface convex portion e6 of the retainer bottom surface convex portion e4. It is preferable to adjust the height J of the convex portion. If the height J of the convex portion on the bottom surface of the retainer is too low, the effect of raising the noodle mass is reduced. .. More preferably, it is 30 to 80%, more preferably 40 to 60%.

Next, the noodle strings put into the retainer E are dried to prepare a non-fried noodle mass B having a water content of 3 to 14% by weight. The drying method is not particularly limited, and examples thereof include hot air drying (including high temperature hot air drying and superheated steam drying), microwave drying, freeze drying and the like. Of these, hot air drying is preferable. The conditions for drying with hot air are not particularly limited, but the drying may be performed with hot air at about 60 to 150 ° C. The wind speed is not particularly limited, and drying may be performed in the range of 1 to 70 m / s. Further, in the hot air drying step, hot air drying can be performed by combining a plurality of drying conditions.

Packaging step Next, the prepared non-fried noodle mass B is stored in the cup-shaped container A with the bottom surface b3 of the noodle mass facing down. At this time, the cup-shaped container A and the non-fried noodle mass B may be brought into close contact with each other by gently pushing the non-fried noodle mass B downward. After storing the non-fried noodle mass B in the cup-shaped container A, the cup-shaped container A is filled with soup and ingredients, and the non-fried noodle mass B is sealed by covering with the lid C to obtain an instant non-fried noodle product D. The instant non-fried noodle product D can also be further wrapped with an outer layer film.

The present embodiment will be described in more detail below with reference to examples.

(Example 1)
As the main raw material powder, 15 g of salt, 2 g of carbonate preparation (sodium carbonate 6: potassium carbonate 4), 0.4 g of polymerized phosphate, and 0.4 g of tocopherol preparation were added to 1 kg of semi-medium strength powder, and 340 ml of kneaded water was added. The mixture was kneaded with a normal pressure mixer for 15 minutes to prepare a rag-shaped dough.

The prepared dough was used to prepare a coarse noodle band using a normal shaping roll, and the two coarse noodle bands were combined again using the shaping roll to prepare a noodle band.

The prepared noodle strip was rolled 5 times with a rolling roll to a predetermined thickness of 0.75 mm. The rolled noodle strip was made into a noodle string using a 20-sided cutting edge roll.

The cut noodle strings were immediately steamed for 120 seconds in a steam chamber supplied with saturated steam at 240 kg / h.

The steamed noodle strings were immersed in a seasoning solution containing 90 g of salt and 10 g of monosodium glutamate per liter for 5 seconds, and then stretched to a length of 30 cm.

80 g of the cut noodle wire is put into a retainer for non-fried noodles, and then the dried noodle mass is dried in a dryer using a nozzle tube at 70 ° C. with hot air at a wind speed of 50 m / s for 1 minute, and then dried at 70 ° C. and a wind speed of 4 m / s. A non-fried Chinese noodle sample was prepared by drying in a hot air dryer of s until the water content became 8% by weight. The retainer for non-fried noodles is a retainer as shown in FIG. 12, and the specific shape is as shown in Table 1 below. The retainer convex portion has a partial shape of a sphere having a radius of 33 mm, and the volume of the retainer convex portion is 47 cm ³ . The retainer is made of a stainless steel plate having a thickness of 0.8 mm, and holes having a diameter of 2.4 mm are opened in a 60 ° staggered pattern only on the entire bottom surface of the retainer. The values of the retainer diameter F, the retainer bottom diameter O, the retainer height G, the retainer bottom surface convex portion diameter N, the retainer bottom surface peripheral edge width M, and the retainer bottom surface convex portion height J are all measured values inside the retainer. be. In addition, the diameter in this Example and a comparative example refers to a diameter except that it is described as a radius.

Ten noodle lumps were measured with respect to the weight of the prepared non-fried noodle lump, the upper diameter X of the noodle lump, the lower diameter U of the noodle lump, and the height T of the noodle lump, and the average value of the 10 noodle lumps was used as the value of the test example. Further, the diagonal length Y of the noodle mass of the test example was calculated from each of the calculated values, and XT / Y− (RY) / 2tanθ1 was calculated based on the value of the test example.

The prepared non-lyophilized noodle mass was filled in a vertical paper cup having a diameter of 90 mm, a height of 96 mm, a bottom diameter of 68 mm (measured on the inside of the cup) and a taper angle θ1 of 6.5 °, and 1 cm for confirmation of inversion. Six freeze-dried meat ingredients on the corners were put in, and an aluminum lid was put on the cup to seal the noodles to prepare a non-fried noodle product.

(Example 2)
Non-fried noodle samples and non-fried noodle products were prepared according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.

(Example 3)
Non-fried noodle samples and non-fried noodle products were prepared according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.

(Example 4)
Non-fried noodle samples and non-fried noodle products were prepared according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.

(Example 5)
Non-fried noodle samples and non-fried noodle products were prepared according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.

(Example 6)
Non-fried noodle samples and non-fried noodle products were prepared according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.

(Example 7)
Non-fried noodle samples and non-fried noodle products were prepared according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.

(Comparative Example 1)
Non-fried noodle samples and non-fried noodle products were prepared according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below. The bottom surface of the retainer of Comparative Example 1 has no bottom convex portion and is flat, and holes having a diameter of 2.4 mm are opened in a 60 ° staggered pattern only on the entire bottom surface of the retainer.

(Comparative Example 2)
Non-fried noodle samples and non-fried noodle products were prepared according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below. The retainer convex portion on the bottom surface of the retainer of Comparative Example 2 has a truncated cone shape with a top surface diameter of 14 mm, a bottom surface diameter of 49 mm, and a height of 17 mm, and the volume of the retainer convex portion is 13 cm ³ . .. Further, as in the case of Example 1-1, holes having a diameter of 2.4 mm are opened in a 60 ° staggered pattern only on the entire bottom surface of the retainer.

(Comparative Example 3)
Non-fried noodle samples and non-fried noodle products were prepared according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below. The retainer convex portion on the bottom surface of the retainer of Comparative Example 2 has a truncated cone shape with a top surface diameter of 34 mm, a bottom surface diameter of 64 mm, and a height of 24.5 mm, and the volume of the retainer convex portion is 47 cm ^3. ing. Further, as in the case of Example 1-1, holes having a diameter of 2.4 mm are opened in a 60 ° staggered pattern only on the entire bottom surface of the retainer.

For each test example, after preparing the non-fried noodle mass, the ease of taking out the non-fried noodle mass from the retainer was evaluated. Those that can be taken out by turning the retainer upside down and giving a light impact from the bottom of the retainer are marked with ◯, and those that cannot be taken out by giving a light impact from the bottom of the retainer are marked with x.

In addition, a drop test was conducted on non-fried noodle products, and the inversion of the noodle mass was evaluated. Regarding the drop test, from a height of 20 cm, (1) the cup was dropped sideways, (2) then it was dropped upside down, (3) then it was dropped sideways, and (4) it was then upright. The series of operations (1) to (4), such as dropping, was performed as one set for a total of three sets, and a drop test was performed. The evaluation method for the reversal of non-fried noodle lumps in the drop test is ○ for those with no reversal at all, △ for those with no ingredients falling to the bottom of the cup, but with slanted noodle lumps, completely noodle lumps. Those with inverted noodles and those with slanted noodle lumps and falling ingredients were marked with x. This was performed for 10 samples in each test group, and evaluation was performed with a total score of 10 samples, with ◯ being 10 points, Δ being 5 points, and × being 0 points.

The measurement results and evaluation results of the non-fried noodle mass are shown in Table 2 below.

From the results of Examples 1 to 7 and Comparative Examples 1 to 3, inversion is suppressed when the value of XT / Y- (RY) /2tanθ1 is 0 or more as compared with the negative one. It can be seen that if 1 is satisfied, the inversion of the noodle mass is suppressed. In particular, when the value of XT / Y− (RY) / 2tanθ1 is 10 or more, it can be seen that the inversion of the noodle mass is further suppressed.

When the retainer does not have a convex portion on the bottom surface of the retainer as shown in Comparative Example 1, the equation of XT / Y− (RY) / 2tanθ1 becomes negative and is inverted. When the convex portion of the bottom surface of the retainer has a truncated cone diameter according to the method of Patent Document 2, the convex portion of the bottom surface of the retainer has a small shape as shown in Comparative Example 2 (the hollow portion of the bottom surface of the noodle mass with respect to the apparent volume V). 9.2%), the noodle mass is easy to peel off from the retainer, but it is easy to reverse, and as shown in Comparative Example 3, when the shape of the convex portion on the bottom surface of the retainer is increased (the hollow portion on the bottom surface of the noodle mass with respect to the apparent volume V). Although the inversion can be suppressed, the upper diameter of the convex portion on the bottom surface of the retainer becomes wider, which makes it difficult to remove the noodle mass from the retainer, which poses a problem in production. On the other hand, by setting the shape of the convex portion on the bottom surface of the retainer to a hemispherical partial shape as shown in Examples 1 to 7, the top surface of the convex portion on the bottom surface of the retainer disappears, and the surface of the convex portion is a curved surface, so that it is easily peeled off. Productivity can be maintained even when the convex portion on the bottom surface of the retainer is enlarged.

In Examples 1 to 7, the taper angle θ2 of the retainer is set to be 3 to 11.5 ° larger than the taper angle θ1 of the cup. This is because the shrinkage of the noodle strings on the upper side of the retainer during drying is larger than the shrinkage of the noodle strings on the lower side of the retainer. In the state of 7 (i), the noodle mass comes into contact with the cup container at the bottom. Although it has little effect on cup reversal, it is not preferable because the gaps are conspicuous and fine ingredients and soup fall off. When the taper angle θ2 is made larger than the taper angle θ1, the inclination of the side surface of the noodle mass after drying is the inclination of the cup. , The side surface of the cup and the entire side surface of the noodle mass were in close contact with each other. After that, when the taper angle θ2 is increased, the bottom diameter becomes smaller than the top diameter of the noodle mass as shown in Examples 4 to 7, and as shown in FIG. 7 (ii), the noodle mass is in close contact with the cup container above the non-fried noodle mass. Will come to do. In this case, even if the upper diameter of the noodle mass is similar, the value of XT / Y- (RY) / 2tanθ1 tends to be low, and in order to increase the value, the bottom diameter of the retainer is increased. There is a need to. Therefore, the preferable range of the taper angle θ2 of the retainer is +3 to 12 ° with respect to the taper angle θ1 of the cup, and particularly preferably the range of +3 to 8 °.

In Example 6, since the thickness of the bottom peripheral edge of the noodle mass was about 2 mm, a slight crack was observed in the bottom peripheral edge of the noodle mass in the inversion test. On the other hand, in Example 7, since the thickness of the bottom peripheral edge of the noodle mass was 3 mm or more, no crack was observed in the bottom peripheral edge of the noodle mass.

A: Cup-shaped container a1: Cup edge a2: Cup inner side surface a3: Cup bottom surface B: Non-fried noodle mass b1: Noodle mass top surface b2: Noodle mass side surface b3: Noodle mass bottom surface b4: Noodle mass bottom recess b5: Noodle mass bottom surface Peripheral part b6: Noodle mass recess top b7: Noodle mass bottom hollow part b8: Noodle mass thinnest part C: Lid D: Instant non-fried noodle product E: Retainer e1: Retainer edge e2: Retainer side surface e3: Retainer bottom surface e4: Retainer Bottom convex part e5: Retainer bottom surface peripheral part e6: Retainer bottom convex part apex R: Cup diameter W: Cup bottom diameter H: Cup height

X: Noodle mass upper diameter U: Noodle mass lower diameter T: Noodle mass height L: Noodle mass bottom recess diameter K: Noodle mass bottom peripheral edge width Q: Noodle mass bottom recess recess depth P: Noodle mass thinnest part thickness Y : Diagonal length of noodle mass Z: Vertical length of noodle mass relative to diagonal

S: Headspace V: Apparent volume

F: Retainer diameter O: Retainer bottom diameter G: Retainer height N: Retainer bottom convex portion diameter M: Retainer bottom peripheral edge width J: Retainer bottom convex portion height

Claims (6)

A cup-shaped container with a vertically long inverted cone, which has a taper angle of 3 to 15 ° and a cup height longer than the cup bottom diameter.
The non-fried noodle mass stored in the cup-shaped container and
A method for suppressing noodle mass reversal of an instant non-fried noodle product comprising a lid for sealing the inside of the cup-shaped container.
On the bottom surface of the non-fried noodle mass of the substantially inverted truncated cone adjusted so that the side surface of the non-fried noodle mass is in contact with the inner side surface of the cup-shaped container.
By providing a concave portion on the bottom surface of the noodle mass, which is a partial shape of a substantially spheroid having a circular cross section, a hollow portion on the bottom surface of the noodle mass is formed.
A method for suppressing noodle mass reversal of an instant non-fried noodle product, wherein the non-fried noodle mass B has a shape satisfying the following formula 1.
Formula 1: XT / Y- (RY) / 2tan θ1 ≧ 0
(X: Noodle mass upper diameter, T: Noodle mass height, Y: Noodle mass diagonal length, R: Cup diameter) The method for suppressing noodle mass reversal of an instant non-fried noodle product according to claim 1, wherein the non-fried noodle has a shape satisfying the following mathematical formula 2.
Formula 2: XT / Y- (RY) / 2tan θ1 ≧ 10 A cup-shaped container with a vertically long inverted cone, which has a taper angle of 3 to 15 ° and a cup height longer than the cup bottom diameter.
The non-fried noodle mass stored in the cup-shaped container and
An instant non-fried noodle product consisting of a lid for sealing the inside of the cup-shaped container.
The non-fried noodle mass has a substantially inverted truncated cone shape, and is adjusted so that the side surface of the non-fried noodle mass comes into contact with the inner side surface of the cup-shaped container.
The bottom surface of the non-fried noodle mass has a recess on the bottom surface of the noodle mass, which is a partial shape of a substantially spheroid having a circular cross section, and a peripheral portion of the bottom surface of the noodle mass composed of a flat surface. The bottom cavity of the noodle mass is formed,
An instant non-fried noodle product in which the inversion of the noodle mass is suppressed, wherein the non-fried noodle mass has a shape satisfying the following formula 1.
Formula 1: XT / Y- (RY) / 2tan θ1 ≧ 0
(X: Noodle mass upper diameter, T: Noodle mass height, Y: Noodle mass diagonal length, R: Cup diameter) The instant non-fried noodle product in which the inversion of the noodle mass according to claim 3 is suppressed, wherein the non-fried noodle has a shape satisfying the following formula.
Formula 2: XT / Y- (RY) / 2tan θ1 ≧ 10 A non-fried noodle mass manufacturing process in which the noodle strings produced by a conventional method are stored in a retainer for producing noodle masses and dried with hot air to a moisture content of 3 to 14% by weight to produce non-fried noodle masses.
The prepared non-fried noodle mass is stored in a vertically long inverted cone-shaped container having a taper angle θ1 of 3 to 15 ° and a cup height longer than the cup bottom diameter, and the front cup is covered with a lid. It is a manufacturing method of an instant non-fried noodle product having a packaging process for sealing the inside of a container.
The retainer has a cup shape having a taper angle θ2 and a substantially inverted truncated cone diameter.
The taper angle θ2 is in the range of θ1 ≦ θ2 ≦ θ1 + 12 °.
The bottom surface of the retainer of the retainer has a convex portion on the bottom surface of the retainer, which is a partial shape of a substantially spheroid having a circular cross section.
The diameter of the convex portion on the bottom surface of the retainer is such that the width of the peripheral portion on the bottom surface of the retainer is at least 3 mm or more, and
The height of the convex portion on the bottom surface of the retainer is such that at least the convex portion on the bottom surface of the retainer is not exposed when the retainer is filled with a predetermined noodle string.
A method for producing an instant non-fried noodle product in which the inversion of the noodle mass is suppressed, wherein the non-fried noodle mass produced by the non-fried noodle mass producing step has a shape satisfying the following mathematical formula.
Formula 1: XT / Y- (RY) / 2tan θ1 ≧ 0
(X: Noodle mass upper diameter, T: Noodle mass height, Y: Noodle mass diagonal length, R: Cup diameter) The method for producing an instant non-fried noodle product according to claim 5, wherein the non-fried noodles have a shape satisfying the following formula 2, and the inversion of the noodle mass is suppressed.
Formula 2: XT / Y- (RY) / 2tan θ1 ≧ 10

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