JPS6356788B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for obtaining fried noodles that are excellent in puffing and have a good texture. Conventionally, in order to obtain fried soba noodles, raw noodle strings obtained by a conventional method were appropriately gelatinized by steaming, and then fried in tofu. This method is almost the same as the traditional method for making instant noodles.
The only difference was that the temperature during frying was higher than that for instant noodles. That is, the puffiness of the fried soba noodles depended only on the temperature during frying. As a result, the degree of puffing was only slightly higher than that of conventional instant noodles.
On the other hand, there is a method of using a leavening agent, yeast, etc. in noodles to improve the degree of puffing of fried soba, but this method has the disadvantage that the original flavor of fried soba is impaired. The present inventors conducted research with the aim of obtaining fried soba noodles that are superior in expansion rate and have a better texture than conventional fried soba noodles. As a result, the gelatinization of raw noodle strings obtained by the conventional method was performed by boiling instead of steaming,
It has been found that the above object of the present invention can be effectively achieved by performing a tempering treatment before frying and satisfying the above two conditions. The gist of the present invention, which was completed based on the knowledge obtained in this way, is to provide fried noodles characterized by boiling raw noodle strings obtained by a conventional method, then subjecting them to a tempering treatment, and then subjecting them to a post-frying treatment. This is the manufacturing method. Hereinafter, the content of the present invention will be explained in detail. In the present invention, raw noodle strings are boiled and treated, but raw noodle strings produced by a conventional method are sufficient. Specific methods include adding brine, etc. to noodle raw materials such as wheat flour and starch, mixing them to form a dough with a moisture content of about 30 to 40% by weight, rolling this and then cutting it into noodle strings, or the above-mentioned noodle. There is a method in which raw materials, brine, etc. are put into an extrusion device, kneaded there, and then extruded into noodle strings, but the method is not necessarily limited to these methods. When boiling and processing the raw noodle strings obtained by the method described above, boil the noodle strings in hot water at 80 to 100°C with enough water so that the moisture content of the noodle strings after boiling becomes 50 to 60% by weight. It is preferable to carry out the reaction for a period of time, specifically for 30 to 90 seconds. If the temperature of the hot water is too low or too high, it becomes difficult to obtain the fried noodles that are the object of the present invention. On the other hand, if the boiling time is too short or too long, it will be difficult to achieve the object of the present invention as described above. The reason for this is not clear, but it seems that changes in the degree of gelatinization of the noodle strings, water content, etc. during boiling subtly affect the puffiness of fried noodles. After the boiling process, the obtained noodle strings are subjected to a tempering process. This tempering process has an important correlation with the above-mentioned boiling process. That is, even if raw noodle strings are steamed and then tempered, the object of the present invention cannot be achieved. On the other hand, even if raw noodle strings are fried immediately after being boiled, there is little moisture in the center of the noodle strings, and therefore no swelling occurs from the center of the noodle strings. As a result, although a slight improvement in the swelling ratio may be desired, it is not sufficient to satisfy the object of the present invention. In order to achieve the object of the present invention, it is important to combine boiling and tempering of raw noodle strings, followed by frying. In this tempering process, it is preferable to hold the noodle strings for 10 to 60 minutes without evaporating water. Although the effect of this tempering treatment is not clear, there are clear differences in the puffiness and texture of the final product depending on whether or not this treatment is performed. Next, as for the fried tofu conditions, the conditions conventionally used to obtain fried soba are sufficient;
Specifically, the temperature is 150 to 220°C for about 30 to 100 seconds. The fried soba thus obtained has a higher swelling ratio than conventional ones, and has good noodle hardness and texture. Example 1 100 parts by weight of wheat flour and 32 parts by weight of water (1 part by weight of salt,
(containing 0.5 parts by weight of brine) is added and mixed to obtain a dough. Next, cut this dough into noodle strings with a thickness of 1.5 mm using a No. 16 noodle cutting blade, and cut them into approximately 5 cm
The raw noodle strings were obtained by cutting to length. The raw noodle strings thus obtained were boiled at 90°C for 60 seconds. After the above treatment, it was tempered at room temperature for 30 minutes, and then fried at 180°C for 60 seconds. The swelling ratio and texture of the fried noodles thus obtained were compared with those of the comparative example shown below. Comparative examples include raw noodle strings that were steamed and then immediately fried under the same conditions as the present invention (A), steamed and then tempered at room temperature for 30 minutes (B), and the same as the present invention. After being boiled under the following conditions, it was immediately fried (C). The results are shown in Table 1. Incidentally, the swelling ratio in Table 1 was calculated by the method shown below. Swelling rate = (length x width of cross section of noodle strings after frying) / (length x width of raw noodle string cross section)

[Table] When the present invention is compared with the comparative example in Table 1, the following becomes clear. That is, by comparing the present invention and Comparative Example A, the effects of improving the swelling ratio and improving the texture due to the boiling treatment and the tempering treatment become clear. Next, by comparing the present invention and Comparative Example B, α
It becomes clear that by limiting the cooking process to boiling, the swelling rate is improved and the texture is improved. Furthermore, by comparing the present invention and Comparative Example C,
It becomes clear that the tempering treatment improves the swelling rate and improves the texture. In carrying out the present invention, the expansion rate and texture of fried noodles can be improved by limiting the pregelatinization treatment to boiling treatment, followed by tempering treatment, and satisfying the above two conditions at the same time. and can be improved. Example 2 Raw noodle strings approximately 5 cm in length were obtained in the same manner as in Example 1. When boiling the raw noodle strings obtained in this way, the conditions are 70℃, 80℃, 90℃, and 100℃, and the boiling time is 30 seconds, 60 seconds, 90 seconds, and 120 seconds. Changed. After the above treatment, it was tempered at room temperature for 30 minutes, and then fried at 180°C for 60 seconds. The swelling ratio and texture of the fried noodles thus obtained were compared. The results are shown in Table 2. In Table 2, the swelling ratio was calculated by the method shown below. Swelling rate = (Length x width of cross-section of noodle strings after frying) / (Length x width of cross-section of raw noodle strings) Also, the hardness term is 1...too soft, 3...appropriate,
The results are shown based on a 5-point scoring system based on 5...too hard. Furthermore, the texture section shows the results of the evaluation using a 5-point scoring system based on a standard in which 1 is the texture of conventional fried noodles and 5 is the most preferable.

[Table] As is clear from Table 2, in carrying out the present invention, the boiling conditions are boiling temperature 80-100.
The moisture content of the noodle strings after boiling at ℃ is 50-60% by weight.
The preferred boiling time is 30 to 90 seconds. Furthermore, the boiling temperature is 90℃.
The most preferred condition is boiling for 30 to 60 seconds.

Claims (1)

[Claims] 1. After boiling raw noodle strings obtained by a conventional method,
A method for producing fried soba, which is characterized by tempering and then deep-frying. 2. Claims characterized in that the raw noodle strings are boiled at a temperature of 80 to 100°C for a time sufficient to reduce the water content of the noodle strings to 50 to 60% by weight after boiling. The method for producing fried soba as described in paragraph 1. 3. The method for producing fried soba noodles according to claim 2, wherein the raw noodle strings are boiled for 30 to 90 seconds. 4. The method for producing fried soba noodles according to claim 1 or 2, wherein the tempering treatment time is 10 to 60 minutes.