JPH0351387B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Application Field) The present invention relates to a method for producing instant noodles, and more particularly to a method for producing seasoned instant noodles with good texture and flavor. (Prior Art) Flavored instant noodles have been known that can be restored in a short period of time by adding hot water or boiling to become ready to eat. The seasoning method includes methods such as kneading the seasoning into the noodle raw material in advance, dipping the noodle strings in the seasoning liquid, or applying the seasoning liquid to the noodle strings by spraying the seasoning liquid onto the noodle strings. , a method of applying fried tofu processing, etc. are known. However, according to the above-mentioned method, the seasoning liquid attached to the noodle strings is deteriorated by the heat during the drying process such as fried tofu drying process. Therefore, even when seasoning liquids having different characteristics are attached, the resulting instant noodles cannot take advantage of the characteristics, and the user cannot obtain instant noodles with the desired flavor. It was hot. Therefore, there was a problem that it was not possible to fully meet the demands of consumers whose taste preferences were diversifying. (Problems to be Solved by the Invention) Under these circumstances, the inventors of the present invention have conducted intensive research and development to impart various flavors to instant noodles. Rather than determining the flavor of the final product, the flavor of the final product is determined by the flavoring after drying.
It was found that instant noodles having various flavors can be obtained. They then adopted a method of applying a seasoning liquid to the dried noodles obtained through drying treatment. However, according to such means, most of the seasoning liquid will adhere only to the surface portion of the dried noodles. As a result, if the seasoning liquid is an oil-based seasoning liquid, the portion of the surface of the dried noodle to which the seasoning liquid has adhered will be coated with the seasoning liquid, and its restoration will be impaired. On the other hand, when the seasoning liquid is an aqueous seasoning liquid, the seasoning liquid concentrates only on the surface of the dried noodles, and the noodle strings in that area dry and shrivel, making their restoration difficult. For this reason, the whole dried noodles cannot be restored uniformly, and as a result,
A problem occurred in that the texture when eating was reduced. Not only that, but the seasoning liquid concentrates on one part of the dried noodles, which causes variations in flavor when eaten. The inventors of the present invention have conducted intensive research and development with the aim of obtaining flavored instant noodles that can be imparted with various flavors and that can uniformly restore the entire dried noodle. After the adhesion, the gas is blown in a band shape across the entire width of the seasoning liquid onto the part of the surface of the dried noodle to which the seasoning liquid has been applied. By spraying the liquid in a continuous reciprocating manner toward the other end, the seasoning liquid can be reliably supplied to the interior of the dried noodles, thereby ensuring that the flavor of the seasoning adhered to the dried noodles is fully retained. It has been found that it is possible to restore the food almost uniformly throughout, and that variation in flavor when eaten can be sufficiently suppressed. The main gist of the present invention, which was completed based on the above knowledge, is that noodle strings are made from noodle raw materials such as wheat flour or wheat flour and buckwheat flour by a conventional method, and the noodle strings are subjected to a drying process to form dried noodles. After applying the seasoning liquid to the dried noodles, apply the seasoning liquid to the surface of the dried noodles.
Blowing gas that is blown in a band shape across the entire width of the seasoning liquid-attached part so that the gas continuously moves back and forth from one end of the seasoning liquid-attached part of the dried noodles to the other end. There is a method for manufacturing instant noodles characterized by the following. (Means for Solving the Problems) The present invention will be described below based on an example of the content thereof. First, add wheat flour, wheat flour, and buckwheat flour, if necessary, to flour such as rice flour, potato starch,
After adding one or more types of starch such as corn starch, waxy corn starch, tapioca starch, sweet potato starch, etc. as appropriate, and adding water to this,
Knead with a mixer such as a mixer. In this case, noodle quality improvers such as brine, salt, seasonings such as soy sauce, curry powder, garlic powder, onion powder, extract paste, etc. may be used in combination as appropriate. Next, the noodle strips are made by rolling in a conventional manner, and then cut noodle strings are obtained using a cutting roll or the like. Next, the noodle strings are subjected to a steaming treatment. In that case, processing conditions of, for example, 90 to 105°C and about 60 to 90 seconds are sufficient. Thereafter, the noodle strings are cut into appropriate dimensions. Next, if necessary, the noodle strings are loosened by an appropriate means, and then dried by a conventional method to obtain dried noodles. In this case, examples of drying treatment means that can be employed include microwave drying treatment, superheated steam drying treatment, fried tofu drying treatment, freeze drying treatment, hot air drying treatment, and the like. Among these, microwave drying, superheated steam drying, and fried tofu drying are preferable because they make the dried noodle strings porous and improve the adsorption of seasoning liquid to the entire dried noodles. . When performing the drying process, the seasoning liquid may be applied to the noodle strings by spraying the seasoning liquid onto the noodle strings in advance, or by immersing the noodle strings in the seasoning liquid. This imparts a unique roasted flavor to the dried noodles after the drying process, and this unique roasted flavor and the flavor of the seasoning liquid sprayed onto the dried noodles after the drying process combine to create the most delicious instant noodles ever. You can get noodles. Next, a seasoning liquid is attached to the dried noodles obtained by performing the above drying process, and this may be carried out by any appropriate means such as spraying/coating the seasoning liquid, dipping in the seasoning liquid, etc. . In the present invention, seasoning liquids that can be used include oil-based seasoning liquids such as oil flavors and seasonings in which various flavoring agents, coloring agents, flavoring agents, etc. are added to solid fats and liquid oils, or flavoring liquids in various aqueous solutions. , colorants, flavoring agents, etc., such as aqueous seasoning liquids such as soy sauce and Worcestershire sauce, but are not particularly limited. Further, the seasoning liquid may contain a powder seasoning such as a powder extract without any problem. Next, a gas such as air, carbon dioxide gas, nitrogen gas, etc. is blown in a strip across the entire width of the seasoning liquid-applied area on the surface of the dried noodles to which the seasoning liquid has been applied.
The gas is blown so as to continuously move back and forth from one end to the other end of the seasoning liquid-attached portion of the dried noodles. As a result, the seasoning liquid on the surface of the dried noodles is forcibly supplied into the interior of the dried noodles from between the noodle strings forming the dried noodles, and is adsorbed onto the noodle strings. Next, a specific method will be explained based on the drawings. FIG. 1 is an implementation diagram for explaining a specific means for blowing gas, and FIG. 2 is an enlarged simplified diagram showing the effect of supplying seasoning liquid into the interior of the dried noodles. First, gas is blown in a band shape from a gas outlet 4 having a width approximately equal to the entire width C of the seasoning liquid adhering part 3 on one end A of the seasoning liquid adhering part 3 on the surface 2 of the dried noodles 1. Next, the gas blowing port 4 is moved from one end A to the other end B, that is, in the E direction, and the gas is blown from one end A to the other end of the seasoning liquid adhering portion 3. Continue to B. In this case, as shown in FIG. 2, the seasoning liquid a attached to the noodle strings 5 is pushed to → mark a',
Finally, it is forcibly fed into the interior of the dried noodles 1 through the noodle strings 5, and is attached and adsorbed to the noodle strings. Next, in FIG. 1, move the gas outlet 4, that is, F
When the gas is blown from the other end B of the seasoning liquid adhering portion 3 toward one end A while moving in the direction, the seasoning liquid b adhering to the noodle strings 5 in FIG.
is pushed to → mark b', and finally is forcibly fed into the inside of the dried noodles 1 through the noodle strings 5, and is attached and adsorbed to the noodle strings. By doing so, it is possible to reliably supply the seasoning liquid adhering to the surface of the dried noodles to the interior of the dried noodles, and to cause the seasoning liquid to adhere and be adsorbed to the noodle strings inside the dried noodles. As described above, the seasoning liquid is forcibly supplied into the interior of the dried noodles by spraying gas onto the portion of the surface of the dried noodles to which the seasoning liquid has adhered, and in this case, the flow rate of the sprayed gas is an important factor. The flow rate of this gas has an important relationship with the viscosity of the seasoning liquid and the temperature of the dried noodles. That is, if the viscosity of the seasoning liquid increases, the gas velocity needs to be increased, and conversely, if the viscosity decreases, the gas velocity does not need to be increased so much. The viscosity of the seasoning liquid is influenced by the temperature of the dried noodles; as the temperature rises, the viscosity of the seasoning liquid attached to the dried noodles decreases, and conversely, as the temperature decreases, the viscosity increases. In a relationship. Therefore, when determining the flow rate of the gas, it is necessary to fully consider the above relationship. As an example, the viscosity of oil-based seasoning liquid is 300~
10000cp, if the temperature of the dried noodles is 18~150℃,
A flow velocity of about 10 to 50 m/s is sufficient. and,
When the viscosity of the aqueous seasoning liquid is 5 to 1000 cp, substantially the same conditions are sufficient. The flow velocity is 10m/
When it is lower than s, the effect of dispersing the seasoning liquid throughout the dried noodles tends to decrease. On the other hand, the flow rate
If the speed exceeds 50 m/s, the seasoning liquid tends to scatter. Next, the obtained dried noodles are packaged in a packaging bag or filled into a cup-shaped container by a conventional method. As described in detail above, according to the present invention, a seasoning liquid is applied to dried noodles, and then air is blown in a band shape to the part of the surface of the dried noodles to which the seasoning liquid has been applied, over the entire width of the part to which the seasoning liquid has been applied. By spraying the gas so that the gas continuously moves back and forth from one end of the part of the dried noodles to which the seasoning liquid is attached, the seasoning liquid is also supplied to the inside of the dried noodles. It can absorb seasoning liquid. As a result, the instant noodles obtained do not suffer from deterioration in the restoration of the surface portion, and the entire dried noodles are restored substantially uniformly and are seasoned substantially uniformly. This gives the final product a good texture. The present invention is not limited to forming noodle strings by cutting as described above, but can also be applied to forming noodle strings by other methods such as extrusion. Next, the present invention will be explained by examples. Example 1 900 g of an aqueous solution consisting of 30 g of salt and 10 g of starch was added to 3000 g of wheat flour and kneaded using a mixer. Next, it was rolled with a rolling roll to obtain a 0.8 mm noodle strip.
Thereafter, the noodle strip was cut out using a cutting roll to obtain noodle strings. Next, the noodle strings were subjected to steaming treatment at 100°C for 90 seconds. Thereafter, the noodle strings were cut into appropriate dimensions. Next, after immersing it in a seasoning solution consisting of 20g of soy sauce, 40g of monosodium glutamate, 100g of salt, and 700g of water for 5 seconds, the diameter of the top surface
The noodles were filled into a drying container with a diameter of 110 mm, a bottom diameter of 105 mm, and a height of 30 mm, and fried at 150° C. for 80 seconds to obtain dried noodles (top diameter 11.5 cm). Next, 10 g of a seasoning liquid (viscosity: 2300 cp when product temperature was 40° C.) consisting of 60 g of powdered extract and 100 g of liquid oil was sprayed onto the top surface of each dried noodle (approximately 50 cm ^{2 )} . Next, vertical 120
mm, with an electric blower with a 2 mm horizontal air outlet.
The flow rate is low on the part of the dry noodles mentioned above where the seasoning liquid is attached.
Air is continuously blown from one end of the part to which the seasoning liquid has adhered to the other end so that the speed is 40 m/s, and then, contrary to the above case, air is blown from the other end to the other end. air was blown continuously. When boiling water at 95° C. was added to the instant noodles thus obtained, the entire dried noodles were restored to almost uniformity within 3 minutes. The texture and flavor were good. Next, in order to clarify the effects of the present invention, comparative experimental examples will be presented. (Comparative Experimental Example) Instant noodles (comparative product) were obtained by processing under exactly the same conditions as in Example 1, except that there was no air blowing treatment. A panel test was conducted by a panel of 10 people on the instant noodles obtained in Example 1 (product of the present invention) and a comparative product. The results are shown in Table 1.

[Table] From the results shown in Table 1 above, it is clear that the instant noodles obtained according to the present invention have almost uniform restorability throughout the dried noodles. It was also revealed that the texture was improved.

[Brief explanation of drawings]

FIG. 1 is an implementation diagram for explaining a specific means for blowing gas, and FIG. 2 is an enlarged simplified diagram showing the effect of supplying seasoning liquid into the inside of the drying surface.

Claims (1)

[Scope of Claims] 1. Noodle strings are made from noodle raw materials such as wheat flour, wheat flour, and buckwheat flour by a conventional method, and the noodle strings are subjected to a drying process to obtain dried noodles. Then, a seasoning liquid is attached to the dried noodles. After that, on the part of the dry noodle surface where the seasoning liquid is attached,
Blowing gas that is blown in a band shape across the entire width of the seasoning liquid-attached part so that the gas continuously moves back and forth from one end of the seasoning liquid-attached part of the dried noodles to the other end. A method for producing instant noodles characterized by: 2. The method for producing instant noodles according to claim 1, wherein the drying treatment is a deep-frying treatment.