HK1174221B - Instant noodles and method of producing same - Google Patents

Description

Instant noodles and its production process

Technical Field

The present invention relates to a method for producing instant noodles having good reconstitution properties, and instant noodles produced by the method.

Background

The instant noodles are made by drying cut raw noodles after the gelatinization by means of frying, hot air drying, freeze drying, etc., so that they can be reconstituted (hot water brewing) by only injecting hot water and standing for about 3-5 minutes or by cooking for about 1-3 minutes, and can be easily eaten, and are very convenient fast food.

However, when the noodles are thick, it is difficult to brew with hot water, and only by injecting hot water and leaving the noodles for about 3 to 5 minutes, the cores that cannot be brewed with hot water remain inside, so that it is necessary to make the noodles thick (thick).

Therefore, even in the case of a product having a rough surface, the reduced surface thickness is a flat surface having a thickness of about 1.4mm, and there is a disadvantage that the feeling of passing through the throat cannot be sufficiently perceived. Therefore, there is a need for a technology that can be used for brewing hot water even if the noodles are thick and thick.

In addition, even in the case of thin noodles, if the reconstitution properties can be improved, the waiting time before eating can be further shortened, and the technology for improving the reconstitution properties is a very significant technology among instant noodles.

Methods for producing instant noodles according to the present invention are disclosed in patent documents 1 to 3.

[ patent document 1] Japanese patent publication No. 62-32907.

[ patent document 2] Japanese patent publication No. 56-37776.

[ patent document 3] Japanese patent No. 3535145.

Disclosure of Invention

The present inventors have found that instant noodles which are capable of being reduced even to very thick noodles by blowing superheated steam to raw noodles and then heating the raw noodles with superheated steam while discontinuously applying water thereto and drying the dried noodles are improved in reducibility to a large extent, and have proposed japanese patent application No. 2009-179968. Therefore, the present inventors have conducted experiments in which noodles are made into a three-layer structure and various additives are added to the inner layer or the outer layer of the three-layer structure in order to further enhance the technology developed independently.

However, in the course of this experiment, it was never expected that even if the blending ratio or additives of the surface materials of the inner layer and the outer layer were not different, the reduction properties could be improved more remarkably than those of the surfaces of the single layer structure or the two layer structure by subjecting the surfaces of the three layer structure to the above-described superheated steam blowing treatment. In fact, fig. 1 is a photograph showing a cross section of a fried noodle prepared by the method of the present invention, and it is found that the fried noodle of the present invention has a larger expansion in the interior thereof as compared with the conventional method of fig. 4.

Patent document 1 describes: in the production process of instant noodles, the noodles are made into a three-layer structure, and starch is added into the inner layer to improve the reducibility. However, the present invention is effective even when the inner and outer layers are similarly formulated, and the degree of the effect is remarkably superior to the reducibility improvement effect of patent document 1. In addition, in the case of patent document 1, if the starch content of the inner layer is increased, the inner layer is easily elongated in hot water and affects the surface formability, but the present invention can obtain the effect of improving the reducibility without causing the above-described drawbacks.

Patent documents 2 and 3 disclose: in the production process of instant noodles, raw noodles are treated with superheated steam for purposes other than drying. However, patent document 2 only blows superheated steam at a relatively low temperature to general noodle strings that are not multilayer structures, and the reduction properties are not particularly improved in this technique. Further, in patent document 3, since the noodle strings are heated in the boiling with saturated steam to overheat and vaporize the surrounding environment of the noodle strings, the treatment by blowing high-temperature superheated steam as in the present invention is not performed, and thus the effect is still insufficient.

In view of the above-described circumstances, an object of the present invention is to provide instant noodles which are excellent in restorability, and which can be restorable by injecting hot water even when the noodles have a thickness which is almost not thick as in the conventional case, and which have excellent taste and texture, and a method for producing the instant noodles. That is, the feeling of passing through the throat, which has not been conventionally felt by instant noodles, can be actually felt without giving adverse effects on the quality and the texture of the noodles, and even with extremely thick noodles, the noodles can be restored.

The present inventors have succeeded in obtaining instant noodles having a very high reconstitution property and a good taste and texture by forming a noodle strip structure into a multilayer structure having a three-layer structure or more in the noodle-making step, subjecting raw noodles having the multilayer structure to a superheated steam treatment, and then converting the noodles into α -form in the noodle-making step, in the instant noodle-making step.

The gelatinization step is a step of gelatinizing the noodle strings to an edible level by steaming or boiling, and a preferable gelatinization method of the present invention is: first, a method of supplying water to a surface on which superheated steam is blown with a liquid and then heating the surface with superheated steam or saturated steam is used.

In the dough making step of the present invention, dough is prepared by adding kneading water to a raw material powder such as flour and kneading the mixture, and the dough is formed into a noodle strip, thinly stretched, and cut with a cutter roll to prepare noodles. In the present invention, "superheated steam" means a product obtained by superheating saturated steam to 100 ℃ or higher under atmospheric pressure, and "superheated steam blowing" means a process in which superheated steam is sprayed from a spray hole in a steam box and the sprayed superheated steam is directed to noodles.

Specifically, the method of the present invention is exemplified to disclose a method of producing instant noodles comprising the following steps (a) to (e). That is, the present invention is a method for producing instant noodles comprising the steps (a) to (e), the steps comprising:

(a) adding dough kneading water to dough raw material powder such as flour, kneading to prepare dough, and rolling to form a dough belt;

(b) laminating and rolling 3 or more face tapes formed in the step (a) to form 1 face tape having a multilayer structure;

(c) further rolling the compounded noodle strips with the multilayer structure, and cutting the noodle strips into raw noodles;

(d-1) blowing superheated steam to the uncooked noodles;

(d-2) converting the noodles subjected to the superheated steam into alphabets;

(e) drying the gelatinized noodle.

Here, the above step (a) may include the steps of (a-1) adding kneading water to a flour raw material powder such as flour, kneading to prepare a dough, and rolling to form an inner layer dough band, and (a-2) adding kneading water to a flour raw material powder such as flour, kneading to prepare a dough, and rolling to form a 2-piece outer layer dough band; in this case, the step (b) refers to the steps of: the inner layer surface tape formed in the step (a-1) was sandwiched between the 2 outer layer surface tapes formed in the step (a-2) and rolled to form 1 surface tape having a multilayer structure.

The α -forming treatment in (d-2) may be a method of heating by supplying water to the liquid, specifically, a method of heating by superheated steam or saturated steam after supplying water to the liquid, or an α -forming treatment by a method of heating by boiling in water, or a combination thereof. In the preferred method, after the superheated steam is blown to the raw noodle strings in the step (d-1), the moisture content of the noodle strings is increased by supplying water to the noodle strings with a liquid, and the noodle strings having the increased moisture content are heated with the superheated steam and/or saturated steam to be gelatinized. By repeating this process, water and heat can be supplied to the inside even when the surface is thick, and the reduction property can be further improved.

In the case where the moisture supply and the superheated steam treatment are repeatedly performed in the step (d-2), any one of the following methods may be selected:

a method of interrupting the superheated steam treatment, in which the superheated steam treatment is interrupted, and water is supplied by immersion or showering; and

a method of supplying water by a method such as continuous treatment with superheated steam and discontinuous water shower during the treatment.

The method may be continuously performed in steps (d-1) to (d-2), and in the case of continuous performance, the blowing of superheated steam to the raw noodle strings up to the first water shower corresponds to step (d-1), and the superheated steam treatment performed after the water shower corresponds to step (d-2).

In the present invention, when the superheated steam is blown to the raw noodle strings in (d-1), the superheated steam may be blown to the noodle strings in a state where the inside of the steam storage is filled with saturated steam, or the saturated steam may be used in combination. The superheated steam of (d-1) is preferably blown so that the temperature of the superheated steam to which the noodle strings are exposed is 125 to 220 ℃. However, if the noodle strip surface dries out while the superheated steam is blown to the raw noodle strips, then the progress of gelatinization becomes insufficient, and the noodle strips become scorched. Therefore, it is preferable to perform a treatment such that the moisture of the noodle strings (including the moisture adhering to the front surface due to the action similar to condensation) which is once raised by the blowing of the superheated steam is dried so as not to be lower than the moisture at the time of the dough formation (before the blowing of the superheated steam) due to the high heat of the superheated steam. The time for blowing the superheated steam varies depending on the steam temperature, but is about 5 to 50 seconds, and particularly about 15 to 45 seconds.

The instant noodles of the present invention are produced by the above-mentioned steps, and even a thick noodle with a thick noodle thickness can be restored by hot water injection, and can be restored to a noodle thickness of 2mm, or more than 2.5mm, as the case may be, which has been impossible with the conventional instant noodles, and can be excellent in noodle quality. Therefore, the instant noodle is particularly suitable for being eaten by injecting hot water.

According to the present invention, the following instant noodles can be obtained: the surface core has good reducibility, and can be reduced to the surface core by injecting hot water even if the surface is not thick. Therefore, the instant noodles which are thick and have a throat feeling and cannot be obtained by the conventional instant noodles can be tasted. Moreover, the method can remarkably improve the reducibility, and also has the effect of improving the taste and the mouthfeel of the flour-like flavor, and can also produce the flour without any adverse effect on the dough-making property. The above-described effects are similar to the epoch-making effects seen in the instant noodles produced by using the superheated steam which has been developed by the present inventors, but in the present invention, the technology using the superheated steam further has a structure in which only the noodle strings are three or more layers, that is, the effect of remarkably enhancing the improvement in the reducing property is unexpectedly obtained.

Actually, when the cross-sectional structure of the product of the present invention produced by the present inventors is observed, it is obvious that the noodle having the three-layer structure has a large space inside and expands (fig. 1). Further, when observing the noodle strings of the instant noodles subjected to the superheated steam treatment by blowing the raw noodle strings through an electron microscope, a layer in which starch grains are broken is formed thickly on the surface of the noodle strings, and this layer is not seen when only the steaming or boiling in saturated steam is performed. Therefore, one reason why the reducibility is considered to be significantly improved is that: this layer causes a state in which water is easily permeated, and the reducibility increases as the noodle structure is made into 3 layers or more.

Drawings

FIG. 1 is an enlarged photograph of a cross section of the noodle strings of example 1 (inventive product: three layers + superheated steam).

Fig. 2 is an enlarged photograph of a cross section of the noodle strings of comparative example 1 (two layers + superheated steam).

Fig. 3 is an enlarged photograph of a cross section of the noodle strings of comparative example 2 (three layers + saturated steam).

Fig. 4 is an enlarged photograph of a cross section of the noodle strings of comparative example 3 (two layers + saturated steam).

Detailed Description

The present invention will be described in detail below based on the respective manufacturing steps.

The noodle-making step until the raw noodle is obtained is a method for producing raw noodle, wherein the structure of noodle is made into a multilayer structure of at least three layers of outer layer/inner layer/outer layer. The multilayer structure may be produced by forming surface tapes of the outer layer and the inner layer separately, laminating the surface tapes to form a multilayer surface tape, and rolling and cutting the multilayer surface tape.

Specifically, the main material powder such as flour, starch, buckwheat flour, etc., and the auxiliary materials such as salt, soda water, phosphate, gluten, thickening agent, pigment, etc., are added to the dough-kneading water, or the dough-kneading water is added separately to the dough-kneading water, and the dough is prepared. The dough thus produced was rolled to form a dough sheet, and 3 or more sheets of the dough sheet were stacked and further rolled to produce a dough sheet having a multilayer structure.

The surface tape of the present invention is not limited to three layers, and may have a multilayer structure of four or more layers. In this case, in the present invention, the outermost layer contacting with the outside is used as the outer layer, and the layer not contacting with the outside is used as the inner layer, and the inner layer may be increased to two or three layers. Furthermore, the blending of the raw materials may also be varied in each layer.

The surface tape of each layer produced in the above manner is a multilayer surface tape of 1 sheet, which is produced by sandwiching an inner surface tape between outer surface tapes and laminating the surface tapes by a laminator or the like. The thickness of the inner layer face tape is preferably 25 to 85%, more preferably 45 to 70%, of the thickness of the face tape of the composite back sheet 1.

The multilayer noodle band was rolled by a continuous calender to have a specific thickness of 1 sheet, and then the noodle strings were cut by a cutting roll. In the present invention, even in the case of the conventional rough noodles, the noodles can be restored without deteriorating the quality of the noodles, and the restored noodles have a thickness of 2mm, and in some cases, even noodles exceeding 2.5mm can be restored, so that the noodles can be cut in a thicker state than the conventional noodles.

In the present invention, raw multilayer noodles obtained by noodle-making by the above-described method are gelatinized, and first, the raw noodles are subjected to a superheated steam treatment. In this step, in order to impart as high a heat as possible to the surface of the noodle strings, it is preferable to blow the superheated steam so that the temperature of the superheated steam in contact with the noodle strings becomes about 125 to 220 ℃, more preferably about 140 to 180 ℃. When the superheated steam is blown to the raw noodle strings in this way, the surfaces of the noodle strings are first brought into a wet state and then brought into a boiling state. This state is considered to be a state peculiar to superheated steam, and is considered to be a factor of forming a starch granule disintegrating layer on the surface of the above-mentioned noodle strings.

However, since the superheated steam has a temperature equal to or higher than the boiling point, if the superheated steam is blown to the noodle strings for a long time, the noodle strings are dried. Since it is difficult to sufficiently achieve the effect of the present invention when the noodle strings are in a dry state in which the moisture on the surface of the noodle strings is evaporated, it is preferable to stop the supply of the superheated steam so that the moisture of the noodle strings (including the moisture adhering to the surface of the noodle strings due to condensation) is not lower than the moisture of the noodle strings on the raw noodle strings. This time cannot be determined uniformly depending on the air volume of the superheated steam and the thickness of the noodle strings, and is about 5 to 50 seconds, preferably 15 to 45 seconds, when the temperature of the superheated steam is about 125 to 220 ℃.

The noodle strings are mostly gelatinized on their surface by the first superheated steam blowing, but in addition to the case of very thin noodles, the gelatinization is not sufficient for the purpose of gelatinization, and therefore, the gelatinization is further performed. The further α -conversion treatment may be boiling, but when the reduction property is further improved or the surface having a large amount of components is used, it is preferable to increase the moisture content by allowing the surface blown with the superheated steam to absorb moisture with a liquid, and then heat-treat the surface with superheated steam or saturated steam.

The water supply process for increasing the water content is performed by supplying water to the surface to be sprayed with the superheated steam in a liquid state by means of a water shower, a water immersion, or the like. Here, the water may be cold water, warm water or hot water, but if the temperature is low, the temperature of the noodle is lowered, and the thermal efficiency is deteriorated, so that the temperature is preferably 40 ℃ or more, particularly preferably 50 ℃ or more. The water is preferably added in an amount of about 5 to 30% by weight based on the weight of the dough before supply, and a small amount of seasoning, emulsifier, anti-adhesive agent, or the like may be added to or dissolved in the water used.

The moisture supply process is to temporarily remove the raw noodle strings from the steam chamber where the superheated steam is blown to the raw noodle strings to the outside of the system, or to stop the blowing of the superheated steam to the raw noodle strings and then to supply the moisture. However, when the superheated steam is used after the supply of the moisture, the process of blowing the superheated steam to the raw noodle strings in the step (d-1) may not be interrupted, that is: superheated steam is continuously blown into the superheated steam storage, and water is supplied at a fixed point by a water shower or the like in the middle of the process. In the case of this method, the subsequent process of supplying water corresponds to the step (d-2) in the present invention.

When the gelatinization treatment after the water supply is performed, the superheated steam is preferably reused in the case where the noodle strings are thick or the effect of improving the reducibility is desired to be further improved. However, if superheated steam is used for a long time, the noodles are dried, and if the noodles are dropped, the effect of improving the reducibility cannot be obtained. That is, in the case of noodles having a large volume, it is preferable to blow superheated steam to the raw noodles, and then alternately repeat the moisture application and superheated steam application processes, and perform the repetition processes a plurality of times.

The conditions of the superheated steam in this case may be the same as those in the case of blowing the superheated steam to the raw noodle strings in the above-mentioned step (d-1), or may be changed in temperature. However, the time is preferably set so that the noodles are not dried, specifically, so that the moisture content of the noodles (including the moisture adhering to the noodle surface) during the cooking is not lower than the initial moisture content of the raw noodles, and the cooking time of 1 time of the superheated steam is preferably set to about 5 to 50 seconds, more preferably about 15 to 45 seconds, when the temperature of the superheated steam is 125 to 220 ℃.

Further, when superheated steam is used in the steps (d-1) and (d-2), saturated steam may be used together. Specifically, in the method in which the superheated steam injection port and the saturated steam injection port are provided separately in the steam warehouse, and the superheated steam is injected from the saturated steam injection port to blow the superheated steam to the noodle strings from the superheated steam injection port in the warehouse filled with the saturated steam, the saturated steam can be used at the same time.

The drying after the gelatinization may be carried out by any of the drying methods generally used for instant noodles. Specifically, any one of frying, hot air drying, microwave drying, freeze drying, and the like may be used, or a combination thereof may be used. However, the frying and drying are most advantageous from the viewpoint of the restorability even with rough noodles. In the case of deep-frying drying, the treatment is performed at about 130 to 160 ℃ for about 1 to 3 minutes, and in the case of hot-air drying, the treatment is performed at about 60 to 120 ℃ for about 20 to 3 hours.

The instant noodles of the present invention manufactured by the above method are cup noodles which can be eaten after waiting for about 3 to 5 minutes by injecting hot water, and are also bagged instant noodles which are cooked for about 1 to 3 minutes. In addition, in either case, excellent reducing properties and excellent surface quality can be imparted. The instant noodles of the present invention are suitable for both rough noodles and fine noodles, and have excellent reducibility, so that they are especially effective for rough noodles and can taste the throat-through sensation which has not been observed in the conventional commercial instant noodles.

Examples

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

Example 1< test on difference in steam used and laminated structure of noodle strips >

To 1kg of a main raw material flour consisting of 750g of flour and 250g of starch was added 430ml of kneading water containing 20g of common salt and 5g of phosphate (monophosphate 3: polyphosphate 2), and the mixture was thoroughly kneaded by a mixer to obtain a dough. The resulting dough was shaped into a dough strip shape of 11mm thickness. The inner layer surface belt is formed.

Next, 430ml of dough kneading water containing 20g of common salt and 5g of phosphate (monophosphate 3: polyphosphate 2) dissolved therein was added to 1kg of a main raw material flour comprising 750g of flour and 250g of starch, and the mixture was thoroughly kneaded by a mixer to obtain a dough. The resulting dough was shaped and rolled to obtain 2 pieces of 4mm thick outer layer dough tape.

The former 11mm thick inner layer tape and the latter 24 mm thick outer layer tape were rolled and bonded in the order of outer layer/inner layer/outer layer to form a < sample 1> three layer tape having a thickness of about 11 mm.

On the other hand, 2 molded tapes of about 11mm thickness were prepared in the same manner as the above formulation, and the 2 tapes were rolled and bonded to form a two-layer tape of < sample 2> of about 11mm thickness.

The 11mm thick face tapes of sample 1 (three layers) and sample 2 (two layers) were strongly rolled 1 time and then continuously rolled 3 times by a roll calender so that the final face tape thickness after rolling was 1.8 mm. The noodle strings were cut out by a cutter roll with a square blade No. 9 to obtain raw noodles.

While each raw noodle strip made of the noodle strips of sample 1 and sample 2 was conveyed by a net conveyor (net conveyor), superheated steam was blown to the noodle strip in a tunnel-type steam reservoir for 30 seconds. The superheated steam was supplied at a steam flow rate of 160kg/h and a temperature of about 140 ℃ as monitored by a temperature sensor mounted on the surface of the noodle strings.

The raw noodle strings were immediately discharged outside the system after being blown with superheated steam for 30 seconds, then immersed in 2% saline solution at 60 ℃ for 15 seconds to supply water, and immediately transported into a tunnel-type steam warehouse again, and superheated steam having a steam flow rate of 160kg/h and a temperature of about 140 ℃ was blown for 30 seconds in the same manner as described above. Further, the steel sheet was removed from the steam storage, immersed in 2% saline solution at 60 ℃ for 15 seconds to supply water, immediately transported into the tunnel-type steam storage again, and superheated steam was blown at a steam flow rate of 160kg/h and a temperature of about 140 ℃ for 30 seconds to complete the α formation.

The noodle was immersed in a hot water bath at 90 ℃ for 5 seconds, then immersed in the dispersion, and then cut into noodles, and 1 meal of 150g was filled into a container having a capacity of 380 ml. Then, the oil was fried in palm oil at a temperature of about 150 ℃ for 2 minutes to dry. The fried noodles thus produced were cooled and stored as instant noodles in example 1 (three-layer superheated steam treatment) and comparative example 1 (two-layer superheated steam treatment).

While the raw noodles prepared from the sample 1 (three-layer) and 2 (two-layer) noodles were conveyed by a mesh belt conveyor in the same manner, the raw noodles were gelatinized for 2 minutes in a tunnel-type steam warehouse at an warehouse temperature of 100 ℃ and a steam flow rate of 240kg/h using saturated steam instead of superheated steam used in example 1 and comparative example 1.

The gelatinized noodles were immersed in a hot water bath at 90 ℃ for 5 seconds as in example 1, and then immersed in the dispersion, and then the noodles were cut to fill a container having a volume of 380ml with 150g of 1 meal. Frying in palm oil at a temperature of about 150 deg.C for 2 min and drying. The fried noodles thus produced were cooled and stored as instant noodles in comparative examples 2 (three-layer saturated steam treatment) and 3 (two-layer saturated steam treatment).

Each of the instant fried noodles of example 1 and comparative examples 1, 2 and 3 was put into a styrene cup container, and 400ml of hot water was poured, and the cup was covered with a lid and allowed to stand for 5 minutes. The noodles restored by standing for 5 minutes were sufficiently stirred and mixed to be eaten by 5 persons as an inspector, and the taste was evaluated.

The evaluation was made in 5 stages per person, and the average of 5 persons was rounded. The evaluation criteria were: 1: hard, it is not restored after being infused with hot water; 2: hard, there are parts that are not restored by hot water brewing; 3: still hard, the hot water brewing is insufficient; 4: although there is a hard part, the hot water is infused and restored; 5: fully infusing with hot water and recovering. The results are shown in Table 1.

The noodle strings were cut in a dry state, and the cross section thereof was observed with an electron microscope. The photographs are shown in FIGS. 1 to 4. As shown in the photograph, the surface of example 1 in fig. 1 had a space at the innermost portion, and a largely expanded structure was observed.

[ Table 1]

Experimental example 2< test on laminated Structure of noodle strips and optimum thickness of noodle strips >

The 11mm thick face tapes of sample 1 (three layers) and sample 2 (two layers) produced in the same manner as in example 1 were subjected to 1-time heavy rolling using a roll calender and then to 3-time continuous rolling, to thereby obtain face tapes of various final face tape thicknesses. And cutting each dough strip by using a cutter roll with a square edge of No. 9 to obtain raw dough strips with three layers and two layers.

Two sheets of 6mm thick face tape (outer layer face tape) and two sheets of 6mm thick face tape (inner layer face tape) were prepared from the same raw materials as in samples 1 and 2. First, the former outer layer surface tape and the latter inner layer surface tape were combined into an inner layer/inner layer, and then 2 pieces of the outer layer surface tape were sandwiched therebetween to obtain an outer layer/inner layer/outer layer < sample 3> four-layer surface tape having a thickness of about 15 mm. Sample 3 (four layers) was subjected to 1 strong rolling in a roller rolling machine in the same manner as samples 1 and 2, and then subjected to 3 continuous rolling to obtain surface tapes having various final surface tape thicknesses in the same manner as samples 1 and 2, and each surface tape was cut out by a square-blade 9-gauge cutter roll to obtain four-layer raw noodles.

Raw noodle strips of various surface thicknesses cut from the noodle strips of the samples 1, 2, and 3 were gelatinized using superheated steam under the same conditions as in example 1 of experiment 1. Specifically, after blowing superheated steam at a temperature of about 140 ℃ on the surface of the noodle strings for 30 seconds, the noodle strings are immediately taken out from the steam reservoir, immersed in 2% saline solution at 60 ℃ for 15 seconds to supply water, then blown with superheated steam at a temperature of about 140 ℃ for 30 seconds, taken out from the steam reservoir, immersed in the same manner to supply water, and further blown with superheated steam at a temperature of about 140 ℃ for 30 seconds to complete gelatinization.

The noodle was immersed in a hot water bath for 5 seconds as in example 1, and then immersed in the dispersion, and then the noodle was cut into pieces to fill 150g of 1 meal into a container having a volume of 380 ml. Frying in palm oil at a temperature of about 150 deg.C for 2 min and drying. The fried noodles can be cooled and stored to obtain instant noodles with various thickness.

Each snack fried noodle was put into a styrene cup, 400ml of hot water was poured, and the lid was closed and left to stand for 5 minutes. Accurately left to stand for 5 minutes, the thickness (5 portions) of the dough that has been reduced was measured, and the reduced dough was sufficiently stirred and mixed for 5 persons to eat and evaluate the texture. The evaluation was made to assume a state of being most suitable by sufficiently reducing the surface core (corresponding to 5 in the evaluation of experiment 1) as "optimum", a state of being sufficiently reduced to the surface core but slightly too hot as "suitable +", a state of being slightly hard but slightly reduced as "suitable-", and a state of not being recovered and not reduced as "impossible". The results are shown in Table 2.

[ Table 2]

Reduced noodle thickness (mm)	1.6	1.8	2.0	2.2	2.4
						Two layers (sample 2)	Suit to	Optimum for	Optimum for	Medicine for treating diabetes	Must not
Three layers (sample 1)	Suit to	Suit to	Optimum for	Optimum for	Medicine for treating diabetes
						Four layers (sample 3)	Suit to	Suit to	Optimum for	Optimum for	Medicine for treating diabetes

From the results of table 2, the noodle strings of the three-layer or four-layer noodle strings, which are thicker than the two-layer noodle strings, were also restored, and even extremely thick noodles exceeding 2mm were eaten by hot water injection for 5 minutes. Further, the four layers are almost indistinguishable from the three layers, and in a part of the noodles, the four-layer noodles are felt to be softer.

Experimental example 3< experiment of the number of times superheated steam was applied >

To 1kg of a main raw material powder composed of 850g of flour and 150g of starch was added 400ml of kneading water containing 20g of salt, 0g of polymeric phosphate and 3g of alkaline water dissolved therein, and the mixture was thoroughly kneaded by a mixer to obtain a dough. The dough was shaped into a dough strip of 12mm thickness. The inner layer surface belt is formed.

Subsequently, 400ml of kneading water containing 20g of common salt, 1g of polymeric phosphate and 3g of alkaline water dissolved therein was added to 1kg of a main raw material powder comprising 850g of flour and 150g of starch, and the mixture was thoroughly kneaded by a mixer to obtain a dough. The dough was shaped to give 2 pieces of 6mm thick outer layer dough.

The former inner layer tape having a thickness of 12mm was bonded to the latter 2 outer layer tapes having a thickness of 6mm in the order of outer layer/inner layer/outer layer to form a three-layer tape having a thickness of about 15 mm. The 15 mm-thick face tape was strongly rolled 1 time by a roll calender and then continuously rolled 3 times to produce a plurality of rolled face tapes each having a final face tape thickness of about 1.8 mm. The noodle strings were cut out by a cutter roll having a square blade of 16 gauge to obtain raw noodle strings.

The effect of the three-layer raw noodle strings was verified by changing the number of times of heat treatment with superheated steam. Specifically, first, superheated steam was blown onto the noodle strip only for 30 seconds (1 time superheated steam) at a temperature of about 170 ℃ to contact the noodle strip surface.

And then, preparing: blowing the superheated steam 1 times, immediately taking out from a steam storage, soaking in 2% salt water at 60 deg.C for 15 s, supplying water, and steaming the noodles with saturated steam at 100 deg.C for 30 s (1 times superheated steam +1 times saturated steam). Further, the following are prepared: after the supply of the moisture, the noodle strings were again blown with superheated steam having a contact temperature of about 170 ℃ for 30 seconds (2 times superheated steam) without using saturated steam.

And then, preparing: the noodle strings were taken out from the steam storage immediately after the superheated steam was blown 2 times, immersed in 2% saline solution at about 60 ℃ for 15 seconds to supply water, and the superheated steam at a temperature of about 170 ℃ with which the surfaces of the noodle strings were brought into contact was blown again for 30 seconds (superheated steam 3 times).

The noodles were immersed in a seasoning liquid containing 3% of common salt and a small amount of sodium glutamate, and then, the noodles were cut, and 1 meal of 140g was filled in a container having a capacity of 380ml, fried in palm oil at a temperature of about 150 ℃ for 2 minutes, and dried. The instant fried noodles prepared by the above method are cooled and stored as instant noodles with the number of times of superheated steam treatment changed. Further, each of the instant fried noodles was put into a styrene cup, 400ml of hot water was poured, the cup was accurately left standing for 4 minutes with a lid closed, the noodle thickness (5 portions on average) of the noodles at the time of reduction was measured, and the instant noodles having a noodle thickness of 2mm at this time were compared, and the taste was evaluated by 5 persons who eaten the noodles based on the evaluation of experimental example 1. The results are shown in Table 3.

[ Table 3]

As shown in Table 3, even when the dough was reduced to a thickness of 2mm, the dough was reduced to a thickness of 5 minutes by blowing superheated steam to the dough, supplying water to the dough, and then converting the dough into α -form with saturated steam or superheated steam.

Example 2< heating with saturated steam >

To 1kg of a main raw material flour consisting of 750g of flour and 250g of starch was added 430ml of kneading water containing 20g of common salt and 5g of phosphate (monophosphate 3: polyphosphate 2), and the mixture was thoroughly kneaded by a mixer to obtain a dough. The resulting dough was shaped to form a dough strip of about 12mm thickness. The inner layer surface belt is formed.

Next, 430ml of dough kneading water containing 20g of common salt and 5g of phosphate (monophosphate 3: polyphosphate 2) dissolved therein was added to 1kg of a main raw material flour comprising 750g of flour and 250g of starch, and the mixture was thoroughly kneaded by a mixer to obtain a dough. The dough was shaped to form a dough strip shape of about 4.3mm thickness. This sheet of dough was prepared as an outer layer dough.

The former inner layer tape having a thickness of 12mm and the latter outer layer tape having a thickness of 4.3mm were bonded in this order to form a composite tape having a thickness of about 13.5 mm.

The composite surface tape was subjected to strong rolling by a roll calender, and further subjected to rolling for 4 times. Prepared in such a manner that the final noodle strip after rolling has a thickness of 2.0mm as a reduced noodle strip. The noodle strings were cut out by a cutter roll with a square blade No. 9 to obtain raw noodles.

While conveying the raw noodles by a mesh belt conveyor, superheated steam is blown to the noodles in a tunnel-type steam storage. The superheated steam was supplied at a steam flow rate of 160kg/h and a temperature of about 140 ℃ as monitored by a temperature sensor mounted on the surface of the noodle strings. After superheated steam was blown into the steam storage for 30 seconds, the steam was immediately discharged outside the system, and the system was immersed in 2% saline solution at about 60 ℃ for 10 seconds to supply water.

Then, the resultant was immediately transferred to a tunnel-type steam storage, and superheated steam having a steam flow rate of 160kg/h and a temperature of about 140 ℃ was blown for 30 seconds. Further, the resultant was taken out of the steam storage, immersed in a 2% aqueous solution at about 60 ℃ for 10 seconds to supply water, and finally, while being conveyed again by a mesh belt conveyor, the resultant was boiled in a tunnel-type steam storage filled with saturated steam by injecting the saturated steam into the steam storage for 30 seconds. The saturated steam flow rate was 240kg/h, the temperature was monitored by mounting a temperature sensor on the surface of the noodle strings, and the temperature was about 100 ℃.

The noodle was immersed in a hot water bath at 90 ℃ for 5 seconds, then immersed in the dispersion for 5 seconds, and then cut into noodles, and 1 meal of 150g was filled into a container having a capacity of 380 ml. The instant noodles of example 2 were prepared by frying palm oil at a temperature of about 150 ℃ for 2 minutes and drying.

The instant noodles were put into a styrene cup, 400ml of hot water was poured into the cup, and the cup was covered with a lid and allowed to stand for 5 minutes, followed by mixing and stirring thoroughly for eating, and the reconstitution property, the texture and the like were evaluated by 5 skilled examiners. As a result, the noodle strings were sufficiently restored, and even when the noodle thickness was 2mm thick, the noodle strings were sufficiently restored by pouring hot water and allowing the noodle strings to stand for 5 minutes.

Example 3< example of Hot air drying surface >

To 1kg of a main raw material flour consisting of 750g of flour and 250g of starch was added 430ml of kneading water containing 20g of common salt and 5g of phosphate (monophosphate 3: polyphosphate 2), and the mixture was thoroughly kneaded by a mixer to obtain a dough. The resulting dough was shaped to form a dough strip of about 12mm thickness.

Next, 430ml of dough kneading water containing 20g of common salt and 5g of phosphate (monophosphate 3: polyphosphate 2) dissolved therein was added to 1kg of a main raw material flour comprising 750g of flour and 250g of starch, and the mixture was thoroughly kneaded by a mixer to obtain a dough. The dough was shaped to form a dough strip shape of about 4.3mm thickness.

The former 12mm thick face tape was used as an inner layer face tape, the latter 4.3mm thick face tape was used as an outer layer face tape, and 3 pieces of face tapes were bonded in this order of outer layer, inner layer, and outer layer to form a composite face tape having a thickness of about 13.5 mm.

The 1 st rolling is a strong rolling of the composite surface tape using a roll calender. Subsequently, the final noodle strip thickness was adjusted so that the thickness of the noodle strip after reduction became 1.9mm by rolling 4 times with a roll mill. The noodle strings were cut out by a cutter roll with a square blade No. 9 to obtain raw noodles.

While the raw noodle strings are conveyed by a mesh belt conveyor, superheated steam is blown to the noodle strings in a tunnel-type steam storage. The superheated steam was supplied at a steam flow rate of 160kg/h and a temperature of about 140 ℃ as monitored by a temperature sensor mounted on the surface of the noodle strings. After superheated steam was blown into the steam storage for 30 seconds, the steam was immediately discharged outside the system, and the system was immersed in 2% saline solution at about 60 ℃ for 10 seconds to supply water.

Then, the resultant was immediately transferred to a tunnel-type steam storage, and superheated steam having a steam flow rate of 160kg/h and a temperature of about 140 ℃ was blown for 30 seconds. Further, the steel sheet was removed from the steam storage, immersed in a 2% aqueous solution at about 60 ℃ for 10 seconds to supply water, immediately transported into a tunnel-type steam storage again, and superheated steam was blown at a steam flow rate of 160kg/h and a temperature of about 140 ℃ to complete the α formation.

The noodle was immersed in a hot water bath at 90 ℃ for 15 seconds, then immersed in the dispersion for 5 seconds, and then cut into noodles, and 1 meal of 150g was filled into a container having a capacity of 480 ml. Drying in a hot air drier at 100 deg.C and air speed of 3m/min for 30 min. The hot air dried noodles thus produced were cooled and stored as instant noodles in example 3.

The instant noodles were put into a styrene cup, 400ml of hot water was poured into the cup, and the cup was covered with a lid and allowed to stand for 5 minutes, followed by mixing and stirring thoroughly for eating, and the reconstitution property, the texture and the like were evaluated by 5 skilled examiners. The results are clear as follows: the noodle is fully reduced, and the noodle has the effect of improving the reducibility even when the noodle is dried by hot air.

Example 4< Combined use of superheated steam and saturated steam >

To 1kg of a main raw material flour consisting of 750g of flour and 250g of starch was added 430ml of kneading water containing 20g of common salt and 5g of phosphate (monophosphate 3: polyphosphate 2), and the mixture was thoroughly kneaded by a mixer to obtain a dough. The resulting dough was shaped to form a dough strip shape of about 6mm thickness. 2 sheets of this surface tape were produced as an inner layer surface tape.

Next, 430ml of dough kneading water containing 20g of common salt and 5g of phosphate (monophosphate 3: polyphosphate 2) dissolved therein was added to 1kg of a main raw material flour comprising 750g of flour and 250g of starch, and the mixture was thoroughly kneaded by a mixer to obtain a dough. The dough was shaped to form a dough strip of about 6mm thickness. 2 sheets of this surface tape were prepared as an outer layer surface tape.

First, the former inner layer surface tape and the latter outer layer surface tape were combined into an inner layer/inner layer, and then the combined surface tape was sandwiched between the outer layer surface tapes to form a combined surface tape having a thickness of about 15mm and a 4-layer structure of outer layer/inner layer/outer layer.

The composite surface tape was subjected to strong rolling by a roll calender, and further subjected to rolling for 4 times. The final noodle strip thickness was adjusted so that the final noodle strip thickness after rolling was 2.0mm, which is the thickness of a noodle strip after reduction. The noodle strings were cut out by a cutter roll with a square blade No. 9 to obtain raw noodles.

While conveying the raw noodle strings by a mesh belt conveyor, superheated steam is blown to the noodle strings in a state where saturated steam is injected into a steam reservoir filled with the saturated steam in the tunnel-type steam reservoir. The total of the steam flow rate and the saturated steam was 160kg/h, and the temperature was monitored by mounting a temperature sensor on the surface of the noodle strings, and the temperature was about 140 ℃. Superheated steam was blown into a steam reservoir filled with saturated steam for 30 seconds, immediately discharged outside the system, and immersed in 2% saline solution at about 60 ℃ for 10 seconds to supply water.

Then, the resultant was immediately transferred into a tunnel-type steam storage, and superheated steam having a steam flow rate of 160kg/h and a temperature of about 140 ℃ was blown for 30 seconds without supplying saturated steam into the steam storage. Further, the steam was taken out of the steam storage, immersed in a 2% aqueous solution at about 60 ℃ for 10 seconds to supply water, and finally steamed with saturated steam for only 30 seconds in a tunnel-type steam storage in which saturated steam was injected into the steam storage while being conveyed again by a mesh belt conveyor. The saturated steam flow rate was 240kg/h, the temperature was monitored by mounting a temperature sensor on the surface of the noodle strings, and the temperature was about 100 ℃.

The noodle was immersed in a hot water bath at 90 ℃ for 5 seconds, then immersed in the dispersion for 5 seconds, and then cut into noodles, and 1 meal of 150g was filled into a container having a capacity of 380 ml. The instant noodles of example 4 were prepared by frying palm oil at a temperature of about 150 ℃ for 2 minutes and drying.

The instant noodles were put into a styrene cup, 400ml of hot water was poured into the cup, and the cup was covered with a lid and allowed to stand for 5 minutes, followed by mixing and stirring thoroughly for eating, and the reconstitution property, the texture and the like were evaluated by 5 skilled examiners. As a result, the noodle strings were sufficiently restored, and even when the noodle thickness was 2mm thick, the noodle strings were sufficiently restored by pouring hot water and allowing the noodle strings to stand for 5 minutes.

Claims (5)

1. A method for manufacturing instant noodles is characterized by comprising the following steps:

a noodle-making step for producing a raw noodle having a multilayer structure of three or more layers,

Blowing superheated steam with the temperature of 125-220 ℃ to the raw noodle for 5-50 seconds,

A step of forming the noodle strings into alphabodies by blowing the superheated steam,

A step of drying the gelatinized noodle strings;

the gelatinization step comprises supplying water to the noodle strips blown with superheated steam with liquid, and heating the noodle strips with superheated steam and/or saturated steam; when the noodles are heated by superheated steam in the gelatinization step, the temperature of the superheated steam is 125-220 ℃, and the cooking time for 1 time is 5-50 seconds.

2. A method for producing instant noodles, characterized by comprising the following steps (a) to (e):

(a) adding water for kneading dough to the dough raw material powder, kneading to prepare a dough, and rolling to form a dough belt;

(b) laminating and rolling 3 or more face tapes formed in the step (a) to form 1 face tape having a multilayer structure;

(c) further rolling the compounded noodle strip with the multilayer structure, and cutting the noodle strip into raw noodles;

(d-1) blowing superheated steam at 125-220 ℃ onto the dough strips for 5-50 seconds;

(d-2) a step of converting the noodle strings blown with the superheated steam into alphabets;

(e) drying the gelatinized noodle strings;

the gelatinization step in the step (d-2) comprises a step of adding water to the noodle strings blown with the superheated steam in the step (d-1) with a liquid to increase the water content of the noodle strings, and then heating the noodle strings with superheated steam and/or saturated steam; when the noodles are heated by superheated steam in the gelatinization step, the temperature of the superheated steam is 125-220 ℃, and the cooking time for 1 time is 5-50 seconds.

3. The method of manufacturing instant noodles according to claim 2, wherein the step (d-2) of supplying water to the noodles with the liquid to increase the water content of the noodles and then heating the noodles with superheated steam and/or saturated steam is repeated 2 or more times.

4. The method for producing instant noodles according to any one of claims 2 to 3, wherein the blowing of the superheated steam in the step (d-1) is performed in saturated steam.

5. An instant noodle characterized by being produced by the method for producing an instant noodle according to any one of claims 1 to 4, which is infused with hot water for hot water brewing and is eaten after the hot water brewing.