HK1153361B - Method for producing instant noodles - Google Patents

Description

Method for producing instant noodles

Technical Field

The present invention relates to a method for producing instant noodles using superheated steam in a steaming step.

Background

Since the instant noodles have a very low water content and are dry, they are excellent in long-term storage stability, and can be eaten after being immersed in hot water for several minutes or being blanched in hot water for one to several minutes during preparation, and thus they are very convenient foods.

In general, instant noodles are produced by preparing raw noodles from cereal flour such as wheat flour as a main raw material, rolling and cutting the raw noodles, subjecting the raw noodles to a treatment of gelatinization by steaming or blanching, cutting into 1-time portions, and drying (removing water). Depending on the kind of the drying step, instant noodles can be roughly classified into fried noodles and non-fried noodles. The fried noodles are prepared by frying the gelatinized noodles in oil at a high temperature of about 150 deg.C, and drying. On the other hand, the non-fried noodles are obtained by drying the gelatinized noodles by a method other than frying such as hot air drying, microwave irradiation, low-temperature air drying, or freeze drying.

In the gelatinization treatment prior to the drying step, the starch is converted into an easily digestible form, i.e., alpha-starch, by a heating treatment with water. Starch contained in grains such as wheat flour is called β -starch, and is hardly digested by digestive enzymes. However, when water is added to β -starch and the mixture is heated, the molecular structure is disintegrated to form pasty gelatinized starch (α -starch). Alpha-starch is readily digested by the action of digestive enzymes. It is known that this gelatinization treatment greatly affects the quality of edible noodles (see, for example, non-patent document 1).

In addition, the gelatinization of instant noodles is usually carried out by introducing steam generated in a boiler (boiler) into a steam chamber and steaming noodles with the steam. Generally, the cut raw noodle strings are steamed with saturated steam at a temperature near the boiling point of water. It is also generally known that the raw surface is subjected to the α -converting treatment using superheated steam, not only saturated steam (see, for example, patent documents 1 and 2). The superheated steam is steam obtained by forcibly raising the temperature of saturated steam to 100 ℃ or higher under atmospheric pressure.

Patent document 1 describes: in the gelatinization of raw noodles, steamed noodles having viscoelasticity are obtained by steaming for a long time using superheated steam, and no evaluation is described about instant noodles. Patent document 2 describes: the raw noodles with high water content are gelatinized by superheated steam and dried to adjust the water evaporation speed in the raw noodles, thereby obtaining the dried noodles in a uniform puffing state without cracking or bursting.

However, when the gelatinization of the noodle strings is performed using superheated steam, the drying rate is faster than the gelatinization rate because of high heat of the superheated steam, and gelatinization cannot be sufficiently performed until the center of the noodle strings, which is known to be a problem of poor smoothness of the noodle quality. Further, in order to solve this problem, when the noodles are steamed by supplying water to the steaming machine, although the steaming can be performed satisfactorily, it is known that the noodles absorb more water than necessary and the water is rapidly removed from the noodles in the subsequent drying step, so that the noodles are excessively foamed to have a coarse texture, and the noodles are rapidly softened (see paragraphs 0007 and 0008 of patent document 3).

In order to solve this problem, patent document 3 describes: in the method for producing instant noodles, the steam atmosphere in the cooking step is heated by saturated steam in the atmosphere, the ambient temperature in the vicinity of the noodles is set to be more than 100 ℃ and 125 ℃ or less, and the time in the cooking step is set to be about 1 to 3 minutes. And records that: thus, it is possible to produce instant noodles having smooth and elastic texture, without causing roughness of noodles such as bursting or foaming, and having transparent appearance.

On the other hand, there have been proposed a method of using superheated steam for drying food instead of steaming (see, for example, patent document 4), a method of adsorbing an alkali aqueous solution to an instant noodle mass after drying treatment and then re-drying the same with superheated steam (see patent document 5), a method of placing an instant noodle mass after drying treatment in superheated steam to impart flexibility to the noodle strings, and a method of compression-molding the noodle mass (see patent document 6).

Patent document 1: japanese patent laid-open No. 2003-38114

Patent document 2: japanese patent publication No. 63-56787

Patent document 3: japanese patent No. 3535145 publication

Patent document 4: japanese patent publication No. Hei 3-41148

Patent document 5: japanese patent laid-open No. 2006 and 166766

Patent document 6: japanese patent laid-open No. 2007-60904

Non-patent document 1: "quality-improving hot-processed re-inspection noodle series [ I ] instant noodles", food industry, 30.12.1992, Vol.36, No.24, p.90-96

Disclosure of Invention

Comparing the instant noodles offered in the market with the ordinary raw noodles, the instant noodles are greatly different in taste and flavor. Specifically, the noodle strings of raw noodles are generally soft in surface and hard in the center, but the noodle strings of instant noodles have high surface tension and it is difficult to obtain a so-called chewy texture which is a texture possessed by raw noodles. The instant noodles are different from raw noodles having the flavor of wheat flour, in that they lack the flavor of wheat flour derived from the raw material.

Furthermore, since the instant noodles must be reconstituted by a short cooking time by pouring hot water, reconstitution is difficult if the noodles are thick, and there is a problem that the instant noodles cannot be made thick noodles.

In view of the above-mentioned state of the art, an object of the present invention is to provide instant noodles having a texture and flavor similar to those of raw noodles, and further to provide a method for producing instant noodles capable of producing instant noodles having excellent restorability even when the noodles are thick and coarse.

The present inventors have studied a method for producing instant noodles having a texture and flavor similar to those of raw noodles, and as a result, have found that: the present inventors have completed the present invention by using superheated steam for the gelatinization of noodle strings, selecting a superheated steam having an extremely high temperature, and blowing the superheated steam flow directly onto the surfaces of the noodle strings in a short time without filling the steaming compartment with superheated steam, supplying water to the noodle strings, and then performing a steaming step again.

That is, the present invention is a method for producing instant noodles, comprising the steps of:

a first steaming step of directly blowing superheated steam flow for 5-50 seconds to cook the raw noodle strips so that the temperature of the superheated steam exposed on the surfaces of the noodle strips is 125-220 ℃;

a first moisture supplying step of supplying moisture to the noodles using water or hot water after the first steaming step;

a second steaming step of directly blowing superheated steam flow for 5-50 seconds to the noodles after the first water supplying step for steaming and/or steaming with non-superheated steam;

and a drying step of drying the noodle strings after the steaming treatment to obtain instant noodle strings.

In the first steaming step, the superheated steam stream may be blown while using non-superheated steam.

The method for producing instant noodles of the present invention may further comprise the steps of:

a second moisture supplying step of supplying moisture to the noodles using water or hot water after the second steaming step;

and a third steaming step of directly blowing the superheated steam flow for 5-50 seconds to the noodles after the second moisture supplying step for steaming and/or steaming with non-superheated steam.

The drying step may be a step of drying the noodles by a frying drying treatment, a hot air drying treatment or a freeze drying treatment.

According to the production method of the present invention, chewy instant noodles having a texture close to that of raw noodles as compared with conventionally produced instant noodles and being eaten in a state where the surfaces of the noodles are soft but the center of the noodles is hard can be produced. Furthermore, it is possible to produce instant noodles which can be reconstituted even under ordinary conditions for reconstitution of instant noodles, even though the water absorption rate during cooking is high and thick noodles having a thickness which has been difficult to be reconstituted with conventional instant noodles are produced. Further, the flavor is excellent, and when the dough has a wheat flour flavor and is a chinese noodle, the flavor peculiar to the alkali-containing water is enhanced.

And because the time required for the steaming step can be shortened, the productivity of the instant noodles can be improved.

Drawings

Is free of

Detailed Description

The method for producing instant noodles according to the present invention will be specifically described below in the order of steps.

(before the steaming step)

In the present invention, raw noodles are first prepared in a usual manner. Specifically, the raw material powder such as wheat flour is mixed with the auxiliary material and the mixing water, followed by mixing, rolling and cutting to prepare raw noodles. In addition to the method of making noodles by cutting, noodles may be made by extrusion using an extruder (extruder). Wheat flour, starch, etc. are used as the raw material powder as the main raw material. Alkali water, salt, tackifier, gluten, protein, pigment, etc. can be added as required.

The thickness of the noodle strings to be prepared in the present invention is not particularly limited, and for example, noodle strings having a thickness in the range of 1.0 to 3.0mm can be prepared. In particular, if the noodle strings having a thickness of 1.5 to 3.0mm are produced into instant noodles by the conventional method, there is a problem that moisture is not sufficiently absorbed into the noodle strings and the reconstitution properties are poor, but if the production method of the present invention is used, the water absorption of the instant noodles is improved, so that the reconstitution properties are improved, and the instant noodles can be sufficiently reconstituted and eaten under ordinary reconstitution conditions (immersion in hot water for several minutes or blanching in hot water for about 1 to several minutes).

Subsequently, the prepared raw noodle is cooked. The cooking in the present invention is characterized in that after the 1 st steaming step using a superheated steam flow, moisture is supplied to the noodles, and the 2 nd steaming step using a superheated steam flow is further performed.

(first steaming step)

In the first steaming step, a superheated steam flow is directly blown to the uncooked noodles arranged in the cooking chamber.

In the present invention, the superheated steam flow is directly blown to the noodle strings, so that the flow line of the superheated steam spouted from the spout into the cooking chamber does not contact other solid matter until the flow line contacts the noodle strings, and the superheated steam flow reaches the surface of the raw noodle strings before the flow line is stopped and completely diffused. In the conventional steaming step using superheated steam, the inside of the steaming compartment is filled with superheated steam and the steaming is performed in an atmosphere of superheated steam, and the superheated steam is not directly blown on the surface of the noodle strings in a streamline.

By directly blowing the superheated steam flow to the noodle strings in the above manner, it is possible to produce instant noodles having a texture and flavor of raw noodles such that the surfaces of the noodle strings are soft and the center portion is hard, and also having good restorability and being restorable under conventional restorability conditions even when the noodle strings are coarse. Actually, when the boiled noodle obtained by directly blowing the superheated steam flow to the noodle strings is observed by a scanning electron microscope, the noodle strings have smooth surfaces and a layer in which starch particles having an average size of about 80 μm to 90 μm are completely disintegrated is formed in the surface layer part of the noodle strings, which is a structure that has not been observed in the conventional instant noodle boiling step. When the degree of gelatinization of the change layer having such a structure was measured by an enzymatic method, the degree of gelatinization was higher than that of the steaming treatment with saturated steam. On the other hand, the whole noodle strings have the same degree of gelatinization as that of noodle strings cooked with saturated steam or are rather low. Therefore, it is considered that by blowing the superheated steam to the noodle strings for cooking, a large difference is generated in the degree of gelatinization between the inside and the surface portion of the noodle strings. Further, it was confirmed from another experiment that the layer having such a special structural change promotes water absorption into the noodles when the water supply is continued. Such a special structural change will eventually exert the effects peculiar to the present invention in the form of instant noodles.

The number of the steam flow ejection ports for blowing the superheated steam flow to the noodle strings in the steam box is not limited, but a plurality of the ejection ports are preferably provided so that the superheated steam flow can be uniformly blown to the whole noodle strings. In particular, since the noodle strings are cooked in a state in which the noodle strings are folded to form noodle blocks having a thickness, it is preferable that the superheated steam flow is simultaneously blown from the upper and lower directions of the noodle strings in order to make the superheated steam flow uniformly reach all the noodle strings.

The superheated vapor stream used in the present invention is at an extremely high temperature. The high-temperature superheated steam flow is blown so that the temperature of the superheated steam flow to which the surface of the noodle strings is exposed, that is, the temperature of the superheated steam flow measured in the vicinity of the periphery of the noodle strings is in the range of 125 to 220 ℃. If the temperature of the superheated steam flow exposed to the surface of the noodle strings is outside this range, it is not possible to produce instant noodles having a texture like raw noodles in which the surface of the noodle strings is soft and the center is slightly hard, as in the instant noodles obtained by the present invention. Preferably 140 to 180 ℃.

The first steaming step of the present invention is carried out by directly blowing such a high-temperature superheated steam flow onto the surface of the noodle strings in a short time of 5 to 50 seconds. If the high-temperature superheated steam flow is directly blown to the noodles for more than 50 seconds, for example, 1 minute or more, the noodles are dried excessively, and therefore, even if the moisture is supplied in the subsequent step, the thick rough noodles cannot be reconstituted under the conventional reconstitution conditions, and the instant noodles having a raw noodle-like texture or flavor cannot be produced. In addition, if the time is too short, sufficient surface change of the noodle strings cannot be achieved. The blowing time is preferably 15 to 45 seconds, depending on the temperature. In both patent documents 1 and 2, only cooking for 1 minute or more is disclosed.

In the first steaming step, non-superheated steam can be used together with the superheated steam flow. Thereby, the sharp change caused by the superheated steam flow can be alleviated, and the unique taste can be given. Non-superheated steam refers to normally saturated steam. In this case, the outlet for blowing the non-superheated steam flow and the outlet for blowing the superheated steam flow may be separately provided, and the outlet for the saturated steam need not be a structure for directly blowing steam to the noodle strings, and the inside of the steam storage may be filled with steam.

(first Water supplying step)

In the next first moisture supplying step, the noodle strings after the first steaming step are supplied with moisture by using water or hot water. This step can be performed, for example, by spraying water or hot water onto the noodles, or immersing the noodles in water or hot water.

Since the instant noodles thus produced have improved texture and flavor, the temperature of the water or hot water to be poured or immersed is preferably high, more preferably 40 ℃ or higher, and particularly preferably 50 ℃ or higher. Therefore, not only the water loss part caused by the superheated steam can be supplemented, but also the taste and the flavor can be close to the raw noodles. The moisture of the noodles reduced by the blowing of the superheated steam flow in the first steaming step can be supplemented by the moisture supplying step. The water addition amount can be adjusted according to the taste and flavor to be obtained. The amount of water added is preferably 5 to 30% based on the weight of the noodle before cooking.

(second steaming step)

The noodle strings after the water supply in the first water supply step are further subjected to the second steaming step of blowing a superheated steam flow and/or steaming the noodle strings with a non-superheated steam flow. When a superheated steam stream is used in this step, the superheated steam stream may be used in the same manner as in the first steaming step, or the superheated steam stream may be used by changing the temperature conditions in the first steaming step, or a normal saturated steam may be used, or both of them may be used.

However, when the superheated steam flow is also used in the second steaming step, it is preferable to directly blow the noodle strings, and the blowing time is also set to a short time such as 5 to 50 seconds.

In the case where the superheated steam flow is used in the second steaming step, the effect in the first steaming step can be further enhanced, and the surface change of the noodle strings can be further promoted as in the first steaming step. On the other hand, in the case where normal steam is used in the second steaming step, gelatinization of the noodles insufficient in the first steaming step can be promoted to such an extent that the noodles can be eaten.

(second moisture supplying step and third steaming step)

The noodle strings subjected to the second steaming step may be directly prepared into instant noodles in the drying step, but the second moisture supply step and the third steaming step may be performed as necessary. The conditions for carrying out each step are the same as those in the first moisture replenishment step and the second steaming step.

By performing the second moisture supply step and the third steaming step, even noodles having a particularly thick thickness can be recovered and the effect of the present invention can be achieved to a higher degree.

Further, the third steaming step may be followed by repeating the water replenishment step and the steaming step.

(drying step)

The noodle strings cooked (gelatinized) in the above manner are finally transferred to a drying step to remove moisture from the noodle strings, thereby producing instant noodles. Before the noodle is transferred to the drying step, the noodle is usually cut into portions for one-time consumption, and then packed in a container or the like for molding. The drying step is performed in the state of the plug molding. Wherein the cutting of the noodles can also be carried out before the cooking.

The type of the drying step in the present invention is not particularly limited, and drying treatment generally used in the production of instant noodles can be used. Specifically, examples of the drying treatment by frying (frying) include a hot air drying treatment, a freeze drying treatment, a microwave drying treatment, and a non-frying drying treatment called low-temperature air drying. The combination may be subjected to a drying step. Specific conditions are not particularly limited, and for example, the frying drying treatment is usually carried out at 130 to 160 ℃ for 1 to 3 minutes, and the hot air drying treatment is usually carried out at 60 to 120 ℃ for about 15 to 180 minutes. The moisture content of the dried noodle is preferably 1-5 wt% in the case of the frying drying treatment and about 5-10 wt% in the case of the hot air drying treatment.

The instant noodles produced by the above method have a raw noodle-like texture such that the noodle surface is soft and the center is slightly hard, and a raw noodle-like flavor such that the flavor of wheat flour is fragrant, and at the same time, an instant noodle having a high water absorption rate and good restorability during conditioning and being restorable under conventional restorability even when the noodle is thick can be produced. The instant noodles have the characteristics of the raw noodle-like taste and flavor, which are not seen before, and are very significant. Furthermore, the method of the present invention can produce instant noodles which can be easily reconstituted even from rough noodles which have not been conventionally possible.

[ examples ] A method for producing a compound

The present invention will be described in more detail with reference to the following examples, but the present invention is not limited to these examples.

Experiment 1< confirmation of Effect of Fried noodles >

Example 1

To 1kg of raw flour consisting of 850g of wheat flour and 150g of starch was added 370ml of kneading water containing 20g of common salt and 5g of phosphate dissolved therein, and the mixture was sufficiently kneaded in a mixer to obtain a raw flour. The obtained raw material dough was shaped, mixed and kneaded to form a dough strip, and then repeatedly rolled to form a dough strip having a final thickness of 1.75mm, and then cut with a cutter blade of a guillotine 9.

The cut raw noodles are subjected to a first steaming step of steaming them with superheated steam. Superheated steam was produced under the condition of about 250 ℃ and supplied into a tunnel-type steam chamber having a mesh conveyor therein at a steam flow rate of 160 kg/h.

The steam reservoir has a plurality of outlets for blowing the superheated steam flow directly from the upper and lower sides of the mesh conveyor toward the noodle strings conveyed on the mesh conveyor, and the outlets are formed in the direction of the conveyor, and the superheated steam flow is blown directly from the outlets toward the noodle strings to cook the noodle strings.

In the method of measuring the temperature of the superheated steam to which the noodles are exposed, a temperature sensor is mounted on the surface of the noodles to monitor the temperature of the superheated steam to which the noodles are exposed in a steam box. The monitored temperature in the first steaming step with superheated steam was set to 140 ℃ and the steaming time was set to 30 seconds.

The noodles cooked with the hot steam in the above manner are discharged from the steam storage by a conveyor, and then subjected to a first moisture supply step of spraying water at a temperature of 60 ℃ to supply moisture.

Subsequently, the second steaming step is performed, that is, the superheated steam is steamed again under the same conditions as in the first steaming step. After the cooking, the degree of gelatinization of the noodle was measured by the enzyme method.

The steamed noodles thus steamed were immersed in a hot bath for 5 seconds, then immersed in a seasoning solution of light salt water, cut into pieces, filled in a container of 380ml, and then fried in palm oil at a temperature of about 150 ℃ to dry.

The ready-to-eat fried noodles thus produced were stored under cooling to prepare samples of example 1. The weight was 74 g.

The sample was placed in a polystyrene container, and 400ml of hot water was added thereto, and the container was covered with a cap and allowed to stand for 5 minutes for reconstitution and eating. The evaluation method in eating was carried out by 5 professional panelists, examined taste and flavor, and comprehensively evaluated at a score of 4.

In the point of the comprehensive evaluation, 4 points are that the hot water brewing property and the taste are good, 3 points are that either the hot water brewing property or the taste is poor, 2 points are that the hot water brewing property and the taste are poor, 1 point is that the hot water brewing property and the taste are poor, and if the evaluation is the highest 4 points, the effect caused by the superheated steam can be fully confirmed by common consumers and can be respectively obtained, and the result is determined to be qualified compared with the conventional product.

Example 2

Example 1 described above had the procedure of "superheated steam cooking-water sprinkling-superheated steam cooking", and example 2 was a procedure of "water sprinkling-superheated steam cooking" further added to example 1, that is, a sample subjected to 3 times of superheated steam cooking was prepared as example 2 in the same manner as in example 1. Here, the cooking conditions and the like are the same as in the first steaming step of example 1.

Comparative example 1

The above example 1 has the steps of "superheated steam cooking-water pouring-superheated steam cooking", and comparative example 1 was made as comparative example 1 by performing the superheated steam cooking of example 1 only once and then performing the frying process without performing the steps after the first moisture replenishment step, that is, by preparing a sample subjected to the superheated steam cooking 1 time in the same manner as in example 1.

Comparative example 2

Comparative example 1 described above had a boiling step performed 1 time with superheated steam, and comparative example 2 was changed to saturated steam, and a sample was prepared as comparative example 2 only with saturated steam for 1 time and 30 seconds. In this case, the steam flow rate was 200kg/h, the temperature of the steam to which the noodles were exposed was about 100 ℃, and the noodles were cooked using the same steam pool as in examples 1 and 2 and comparative example 1.

Comparative example 3

Comparative example 2 described above has 1 cooking step with saturated steam, and comparative example 3 was a sample prepared as comparative example 3 by changing the number of times of cooking with saturated steam to 2 times under the same conditions as in comparative example 2 and performing the same water shower as in example 1 between 2 times of cooking with saturated steam.

The results of examples 1 and 2 and comparative examples 1 to 3 are shown in Table 1.

[ TABLE 1 ]

	Example 1	Example 2	Comparative example 1	Comparative example 2	Comparative example 3
						Functional assessment score	4	4	2	2.5	2.5
Functional assessment comment	Has good hot water-infusing property and taste	Has good hot water-infusing property and taste	Even if the product is soaked in hot water, it has no sense of recovery, and still has core	Rough surface with dull feeling and raw core residue	The surface had no gloss and had rough feeling and the core remained
						Degree of gelatinization after cooking	55.6％	59.1％	50.3％	51.0％	63.2％

Experiment 2< confirmation of Effect of Hot air drying surface >

Example 3

To 1kg of raw flour consisting of 900g of wheat flour and 100g of starch was added 350ml of kneading water containing 20g of salt and 8g of alkali water dissolved therein, and the mixture was sufficiently kneaded in a mixer to obtain a raw flour. The obtained raw material dough was shaped, mixed and formed into a dough band, and then repeatedly rolled to form a dough band having a final thickness of 1.22mm, and then cut with a round blade 20.

The cut raw noodles are subjected to a first steaming step of steaming them with superheated steam. Superheated steam was produced under the condition of 300 ℃ high temperature steam, and the steam was supplied into a tunnel-type steam chamber having a mesh conveyor therein at a steam flow rate of 160 kg/h.

Since the same vapor bank as in example 1 was used, the structure and the like were the same as in example 1, and the blowing method and the like were also the same.

The temperature of the superheated steam to which the noodles were exposed was set to be higher than 170 ℃ in example 1, and the cooking time was set to be 30 seconds.

The noodles cooked with the hot steam in the above manner are discharged from the steam storage by a conveyor, and then subjected to a first moisture supply step of spraying water at a temperature of 60 ℃ to supply moisture.

Subsequently, the second steaming step is performed, that is, the superheated steam is steamed again under the same conditions as in the first steaming step.

The steamed noodles thus steamed were immersed in a seasoning solution of 10g/l of common salt for several seconds, cut into about 120g portions for 1 time, filled in a container having a capacity of 380ml, and dried in a hot air dryer at 90 ℃ and 4m/s for about 30 minutes.

The hot air dried mat surface thus produced was cooled and stored as a sample of example 3. The weight was 65 g.

The sample was placed in a polystyrene container, and 400ml of hot water was added thereto, and the container was covered with a lid and allowed to stand for 4 minutes for reconstitution and eating. The evaluation method in eating was carried out by 5 professional panelists, examined taste and flavor, and comprehensively evaluated at a score of 4.

Among them, in terms of the overall evaluation score, 4 scores are that the texture of raw noodles and the flavor of wheat flour are good, 3 scores are that either the texture of raw noodles or the flavor of wheat flour is poor, 2 scores are that the texture of raw noodles and the flavor of wheat flour are slightly poor, 1 score is that the texture of raw noodles and the flavor of wheat flour are poor, and if 4 scores are the highest evaluation, it is judged that the effect due to superheated steam can be sufficiently confirmed and can be distinguished for general consumers as compared with the conventional product, and it is determined that the result is acceptable.

The degree of α formation was measured in the same manner as in example 1.

Example 4

Example 3 described above had the steps of "superheated steam cooking-water sprinkling-superheated steam cooking", and example 4 example 3 was further supplemented with the step of "water sprinkling-superheated steam cooking", that is, a sample subjected to 3 times of superheated steam cooking was prepared as example 4 in the same manner as in example 1.

Comparative example 4

In example 3 having the steps of "superheated steam cooking-water pouring-superheated steam cooking", example 4 was carried out by once superheated steam cooking in example 3, and then drying treatment was carried out by hot air drying without carrying out the steps after the first water replenishment step, that is, a sample subjected to superheated steam cooking 1 time was prepared in the same manner as in example 3, and this was used as comparative example 4.

Comparative example 5

Comparative example 4 described above had a boiling step performed 1 time with superheated steam, and comparative example 5 was changed to saturated steam, and samples were prepared as comparative example 5 only with saturated steam for 1 time and 30 seconds. In this case, the steam flow rate was 200kg/h, the temperature of the steam to which the noodles were exposed was about 100 ℃, and the noodles were cooked using the same steam pool as in examples 3 and 4 and comparative example 4.

Comparative example 6

Comparative example 5 described above had 1 cooking step with saturated steam, and comparative example 6 was a sample prepared by changing the number of times of cooking with saturated steam to 2 times under the same conditions as in comparative example 5, and performing the same water shower as in example 3 between 2 times of cooking with saturated steam, and was designated as comparative example 6.

The results of examples 3 and 4 and comparative examples 4 to 6 are shown in Table 2.

[ TABLE 2 ]

	Example 3	Example 4	Comparative example 4	Comparative example 5	Comparative example 6
						Functional assessment score	4	4	2.5	1	2.5
Functional assessment comment	Has good conditioning effect and wheat flavor	Has good conditioning effect and wheat flavor	Powder texture	Green and astringent taste without wheat flavor	Green and astringent taste without wheat flavor
						Degree of gelatinization after cooking	59.2％	72.0％	50.9％	54.4％	58.5％

Experiment 3< confirmation of the frying effect due to the difference in the cooking time and temperature of superheated steam >

Comparative example 7

The chairman fried noodles of example 2 had the procedure of "superheated steam cooking-water pouring-superheated steam cooking", and in comparative example 7, the blowing time of the superheated steam cooking was changed from 30 seconds to 60 seconds which is 2 times the blowing time of the superheated steam of example 2. That is, a sample in which the time for 1-time boiling with superheated steam was changed to 60 seconds was produced in the same manner as in example 2, and this was taken as comparative example 7.

Comparative example 8

The chairman fried noodles of the above example 2 and the comparative example 7 have the procedure of "superheated steam cooking-water pouring-superheated steam cooking", and the comparative example 8 is the same as the example 2, and the temperature of the superheated steam cooking is changed from 140 ℃ to 110 ℃. That is, a sample in which the temperature of 1-time cooking with superheated steam was changed to 110 ℃ was prepared in the same manner as in example 2, and this was used as comparative example 8.

The results of example 2 and comparative examples 7 and 8 are shown in table 3. The evaluation of functionality and the measurement of the degree of α formation were carried out in the same manner as in experiment 1.

[ TABLE 3 ]

	Example 2	Comparative example 7	Comparative example 8
				Temperature, time	140 ℃ for 30 seconds	140 ℃ for 60 seconds	110 ℃ for 30 seconds
Functional assessment score	4	3	1.5
				Functional assessment comment	Has good hot water-infusing property and taste	With a slight residual core	Poor hot water-infusing property and rough surface
Degree of gelatinization after cooking	59.1％	68.9％	64.1％

In comparative example 7 of experiment 3, it is considered that the slightly cored noodles had a taste that the noodles tended to be dry and were not eaten in the center due to the long cooking time with superheated steam.

Experiment 4< confirmation of Effect of superheated steam on different methods of treating noodles >

The above-described chairman fried noodles of example 2 were subjected to comparative experiments by changing the method of blowing the superheated steam for the superheated steam cooking to the following manner, in this example 2, in which the procedures of "superheated steam cooking-water pouring-superheated steam cooking" were carried out.

Example 5

Was carried out in the same manner as in example 2. Wherein, regarding the blowing of the superheated steam to the noodles, the direction of the ejection port for blowing the superheated steam, which is opened below the noodles, is changed so that the superheated steam ejected from below is not directly blown to the noodles. That is, the superheated steam is directly blown to the noodles from the upper side and indirectly supplied to the lower side. The conditions of the superheated steam were the same as in example 2, except that high-temperature steam of 250 ℃ was produced and supplied into a tunnel-type steam chamber having a mesh conveyor therein at a steam flow rate of 160kg/h for transportation. The temperature to which the noodles were exposed was confirmed by the monitor of example 2.

Example 6

While example 5 directly blows the superheated steam from above and indirectly supplies the superheated steam from below, example 6 changes this to close the upper ejection port and then directly blows the superheated steam only from the lower ejection port to the noodle strings. Otherwise, the same as in example 5.

Comparative example 9

In example 6, the superheated steam is directly blown to the noodle strings only from below, but in comparative example 9, the direction of the outlet port for directly blowing the superheated steam is changed so that the superheated steam is directly blown from below.

The results of examples 5 and 6 and comparative example 9 are shown in table 4. Also, the degree of α formation was not measured.

[ TABLE 4 ]

	Blowing from above	Blow from below	Temperature of	Evaluation of
					Example 2	Direct connection	Direct connection	141℃	Has good hot water brewing property and eating feeling
Example 5	Direct connection	Indirect connection	142℃	Has slightly good hot water brewing property and eating feeling
					Example 6	Is free of	Direct connection	144℃	Has slightly good hot water brewing property and eating feeling
Comparative example 9	Is free of	Indirect connection	144℃	The hot water brewing property and the eating feeling are not good

Example 7 production example of mixing superheated steam with saturated steam

To 1kg of raw flour consisting of 880g of wheat flour and 120g of starch was added 350ml of kneading water containing 20g of salt and 8g of soda water dissolved therein, and the mixture was sufficiently kneaded in a mixer to obtain a raw flour. The obtained raw material dough was shaped, mixed and formed into a dough strip, and then repeatedly rolled to form a dough strip having a final dough thickness of 1.15mm, and then cut with a round 18-gauge cutting edge.

The cut raw noodle strings are subjected to a first steaming step of blowing a superheated steam flow to the noodle strings and simultaneously mixing saturated steam into a steam storage to cook the noodle strings. The superheated steam was supplied into a tunnel-type steam chamber having a mesh conveyor therein for transportation at a steam flow rate of 160kg/h, while producing high-temperature steam of 250 ℃. On the other hand, saturated steam is supplied from the lower part of the steam reservoir at a steam flow rate of 200kg/h at 100 ℃ so that the steam reservoir is filled with saturated steam.

The steam reservoir has a plurality of outlets for blowing superheated steam directly from the upper and lower parts of the mesh conveyor toward the noodle strings conveyed on the conveyor, and the outlet has a plurality of holes for supplying saturated steam from the outlet in the direction of the conveyor. The supply hole of the saturated steam is in a structure of jetting downward in the steam reservoir, and is not directly opposite to the noodle strings.

In the method of measuring the temperature of the superheated steam to which the noodles are exposed, a temperature sensor is mounted on the surface of the noodles to monitor the temperature of the superheated steam to which the noodles are exposed in a steam box. The temperature of the superheated steam to which the noodles are exposed is set to be 125-130 ℃, and the cooking time is set to be 45 seconds.

The noodles steamed by blowing the superheated steam and adding the saturated steam in the above manner are discharged from the steam storage by the conveyor, and then subjected to a first moisture supply step of spraying hot water at a temperature of 60 ℃ to supply moisture.

Subsequently, a second steaming step is performed, i.e., steaming is performed only with saturated steam. The steam cooking method is a method of flowing steam produced by a boiler into a tunnel-type steam chamber and filling the steam chamber with saturated steam, wherein the saturated steam is 100 ℃, the steam cooking time is 45 seconds, and the steam flow is 200 kg/h.

The steamed noodles thus steamed were immersed in a seasoning liquid of light salt water, cut into pieces and filled in a container having a volume of 380ml, and then fried in palm oil at a temperature of about 150 ℃ to dry.

The ready-to-eat fried noodles thus produced were stored under cooling to prepare samples of example 7. The weight was 74 g.

The sample was placed in a polystyrene container, and 400ml of hot water was added thereto, and the container was covered with a lid and allowed to stand for 3 minutes for reconstitution and eating. As a result, the texture which cannot be obtained only with normal saturated steam, that is, the texture excellent with fresh flour having a soft surface and a hard central portion, was also good with hot water.

(Industrial Applicability)

The present invention can produce instant noodles with good productivity, which have a texture and flavor similar to raw noodles, and further have excellent reconstitution properties even with thick, coarse noodles.

Claims (5)

1. A method for producing instant noodles, characterized by comprising the steps of:

a first steaming step of directly blowing superheated steam flow for 5-50 seconds to cook the raw noodle strips so that the temperature of the superheated steam exposed on the surfaces of the noodle strips is 125-220 ℃;

a first moisture supplying step of supplying moisture to the noodles using water after the first steaming step;

a second steaming step of directly blowing superheated steam flow for 5-50 seconds to the noodles after the first water supplying step for steaming and/or steaming with non-superheated steam;

and a drying step of drying the noodle strings after the steaming treatment to obtain instant noodle strings.

2. The method of producing instant noodles according to claim 1, wherein in the first steaming step, non-superheated steam is used while blowing the superheated steam flow.

3. The method for producing instant noodles according to claim 1 or 2, characterized by further comprising the steps of:

a second moisture supplying step of supplying moisture to the noodles using water after the second steaming step;

and a third steaming step of directly blowing the superheated steam flow for 5-50 seconds to the noodles after the second moisture supplying step for steaming and/or steaming with non-superheated steam.

4. The method for producing instant noodles according to claim 1 or 2, wherein the drying step is a step of drying the noodles by a frying drying treatment, a hot air drying treatment or a freeze drying treatment.

5. The method for producing instant noodles according to claim 3, wherein the drying step is a step of drying the noodles by a frying drying process, a hot air drying process or a freeze drying process.