JP2015188383A - Instant fried noodles and method for producing the same - Google Patents

Abstract

Provided is an instant fried noodle that has a significantly reduced amount of oil that deposits even when cooled and cooled with ice or cold water when it is cooked and eaten as a cold eaten noodle while having good long-term storage.
[Solution] Instant fried noodles that can be eaten cold, and fats having an iodine value of 60 or more and 67 or less are used as frying oil during frying. In the manufacturing method of instant fried noodles, the manufacturing method of the instant fried noodles which carries out a deep frying process using the fats and oils (palm oil) whose iodine number is 60 or more and 67 or less as frying oil at the time of fried processing.
[Selection figure] None

Description

  The present invention relates to instant fried noodles that can be cooled to room temperature or lower with ice or cold water and a method for producing the same.

  The “cooled noodles” targeted by the present invention refers to noodles that are cooled and eaten at room temperature or lower with ice or cold water. Specifically, after cooling with ice or cold water, drained noodles, soaked in soaked noodles, noodles such as zaru soba, somen noodles, etc. The so-called cold noodles that are eaten over a cold sauce, and noodles in cold soup, for example, soup-type noodles such as cold soup spaghetti. That means. In the present invention, room temperature refers to the ambient temperature that is not cooled or heated.

  In the summer, the demand for cold noodles such as the above-mentioned cold noodles is high, but conventional instant noodles require a little time to eat, so there are not many types of products. Specifically, there is a cold noodle product of non-fried noodles in a bag for a long time, after cooking instant noodles and tempering them, throwing away the tempered hot water, throwing out the hot water and then chilling the noodles with cold water Some were chilled with ice and then dipped in sauce or dipped in sauce.

However, since the number of items of noodles to be eaten in the instant noodles is limited, the current market size is not large, and an innovative product has been desired as a summer product. Therefore, the present applicant has proposed a soup-type instant noodle that can be chilled by pouring ice directly into hot cup noodles after hot water is reconstituted with hot water.
With the addition of such new eating methods, the demand for instant noodles to be chilled in the future will increase. However, most conventional instant noodles that are eaten cold are not fried noodles but non-fried noodles (for example, Patent Document 1).

  The reason for this is as follows. Since fried noodles go through a drying process of noodle strings by frying, the noodle strings contain as many as 10% or more of fats and oils by weight. Oils and fats contained in such deep-fried noodles flow out of the noodle strings when cooking and eating, and as a result, the oils and fats that flow out when they are cooled to room temperature or lower are deposited. In particular, in the case of soup-type noodles, where ice is put into instant cup noodles and cooled to eat, when the oil floats and hardens on the surface of the soup, the appearance deteriorates, and the taste such as the noodles becoming rough due to the precipitated oil deteriorates. In addition, when fried using a low melting point oil and fat such as rapeseed oil and soybean oil, the problem of oil and fat precipitation in the obtained fried noodles is solved, but the oil and fat itself is easily oxidized, so it is required for instant noodles. Lack of long-term storage.

  However, fried noodles have advantages such as better rejuvenation than non-fried noodles and can be reconstituted with a small amount of hot water, and therefore, development of instant fried noodles to be eaten cold is desired.

JP-A-6-303932

  The present invention was developed in view of such circumstances, and the amount of fats and oils deposited even when cooled by ice or cold water when cooking and eating as cold-fed noodles while having good long-term storage stability. The object is to provide instant fried noodles with a drastic reduction.

  The present invention is an instant fried noodle that can solve the above-mentioned problems and can be eaten cold, and is characterized by using fats and oils having an iodine value of 60 or more and 67 or less as frying oil during frying.

That is, the present invention relates to instant fried noodles having the following aspects.
(1) Instant fried noodles using an oil having an iodine value of 60 or more and 67 or less as frying oil during frying.
(2) The instant fried noodles according to (2), wherein the fats and oils are refined palm oil.
(3) The instant fried noodles are reheated by pouring hot water, cooking with a microwave oven or cooking with a bowl, and after tempering, eating with ice, or chilled by exposing the reconstituted noodles to ice or cold water Instant fried noodles according to (1) or (2), which are to be eaten afterwards.

Moreover, this invention relates to the instant fried noodle product which has the following aspects.
(4) An instant fried noodle product in which the instant fried noodle according to any one of (1) to (3) is packaged.

Furthermore, this invention relates to the manufacturing method of the instant fried noodle which has the following aspects.
(5) A method for producing instant fried noodles, wherein in the method for producing instant fried noodles, fried oil is processed using a fat having an iodine value of 60 or more and 67 or less as frying oil at the time of frying.

In addition, the present invention relates to a method for cooking instant fried noodles having the following aspects.
(6) Instantly fried noodles that have been deep-fried using an oil having an iodine value of 60 or more and 67 or less are reconstituted with hot water, cooked in a microwave, or boiled, and then the noodles after reconstitution with hot water, A method of cooking instant fried noodles, which is made into noodles to be eaten by putting ice or chilling by exposing to ice or cold water.

  According to the instant fried instant fried noodles of the present invention, although it is fried noodles, when it is cooked with ice or cold water and cooked, the amount of frying oil deposited compared to ordinary fried noodles The oil and fat deposited on the surface of the soup and noodle strings are not hardened, and the appearance and taste are excellent. The instant fried noodles of the present invention maintain good quality even when stored for a long time.

  The raw material powder used in the instant fried noodles of the present invention can be appropriately selected depending on the type of noodles used as a product. Specifically, it is wheat flour, buckwheat flour, cereal flour and the like, and tapioca starch or the like is added thereto as necessary to obtain main raw material powder. The main raw material powder is kneaded with kneading water. At the time of kneading, egg white, gluten, salt, citrus, thickener, fats and oils, etc. are added directly to the kneading water or the raw material powder as necessary, and added.

In this way, kneading water is added to the raw material powder and thoroughly kneaded with a mixer, then combined, rolled and cut out to form noodles to obtain raw noodle strings. Or after kneading | mixing, it extrudes using an extruder and obtains a raw noodle string.
Next, the obtained raw noodle strings are gelatinized by steaming or boiling. The steaming process for the raw noodle strings may be performed with normal saturated steam, but may be performed with superheated steam. Moreover, steaming and boiling can be used together. After being steamed or boiled in this way, it is gelatinized, and if necessary, seasoned and cut into servings.

  In the instant fried noodles of the present invention, the cut noodle strings are put in a fly retainer and fried using an oil having an iodine value of 60 or more and 67 or less. The iodine value in the present invention is measured by the Wiis method.

Examples of the fats and oils having an iodine value of 60 or more and 67 or less in the present invention include fats and oils obtained by highly separating palm olein oil, and specific examples thereof include super olein oil. It is preferable to use super olein oil because precipitation of fats and oils can be extremely suppressed when chilled and eaten.
In addition, by mixing fats and oils having different iodine values, it is possible to obtain fats and oils having an iodine value of 60 or more and 67 or less. For example, fats and iodines having a iodine value of less than 60, rapeseed oil, soybean oil, rice oil, etc. having an iodine value higher than 67 are mixed so that the iodine value is 60 or more and 67 or less. Examples thereof include fats and oils obtained by mixing fats and oils having an iodine value of 60 or more and 67 or less with fats and oils having an iodine value of 60 or more and 67 or less.
By using the fats and oils in the range of iodine value in the present invention, it is difficult for oils and fats to precipitate even when eating after cooling down, even if it is a soup type noodle to eat with ice, it solidifies on the soup surface Oils and fats can be prevented from floating. Moreover, the instant fried noodles of this invention can fully ensure the preservability for 5 to 6 months.

  The frying process in the present invention is not particularly limited, and a method generally used in the production of fried noodles can be used. As an example, the frying process is performed in oil at 130 to 160 ° C. for 1 to 3 minutes. The moisture content is about 1 to 8%.

  The instant fried noodles of the present invention thus obtained can be packaged one by one in a bag or container to obtain an instant fried noodle product.

  The instant fried noodles of the present invention are prepared by adding hot water in the case of cup noodles, or by adding water or hot water in a cup in a microwave oven, and in the case of bag noodles, pouring hot water, cooking in a microwave oven, or After cooking and reconstitution, in each case, the reconstituted noodles are cooled with ice or cold water. For example, in the case of cup noodles of soup, hot water is poured into a cup container and left to stand for a few minutes to return to hot water, and ice is directly put into the cup container to cool to room temperature or lower for cooking.

  In addition, in the case of tsukemen or zaru soba type cup noodles, pour hot water into the cup container and leave it for a few minutes to return to hot water, and then add ice or cold water to the container without draining or draining. The noodles are cooled by putting them in the bowl, and then the water and ice are thrown away to complete the cooking. Alternatively, in the case of bag noodle type cold noodles, boil the noodles for a few minutes, expose them to running water, cool them, drain them, add ingredients such as cucumbers and char siu, and chill them. Complete cooking. As described above, after the instant fried noodles of the present invention have been reconstituted with water, the noodles can be cooled to room temperature or lower and eaten through various cooking methods.

  The instant fried noodles of the present invention are particularly effective in instant fried noodles that are restored by pouring hot water and then cooling them with ice. The reason for this is that in the case of soup-type instant fried noodles, the hot water used for restoration is cooled without being thrown away, so the fat and oil eluted from the noodles can be eaten directly, and as a result, the taste is affected. It is.

  Hereinafter, the content of the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to these.

Experimental Example 1 Instant fried noodles fried using fats and oils having different iodine values (Examples 1 to 3, Comparative Examples 1 to 3)
100 g of starch was mixed with 900 g of wheat flour. To this, 340 ml of kneaded water in which 10 g of salt, 2 g of potassium and 0.4 g of polymerized phosphate were dissolved was added and kneaded with a mixer for about 15 minutes to form a dough. This was made into a noodle band, rolled to 0.75 mm stepwise with a rolling mill, cut out with a square blade No. 20 to obtain a noodle string with a width of 1.5 mm, and steamed with a steamer for about 2 minutes to perform an α-treatment. The noodle strings were immersed in a seasoning solution in which 90 g of sodium chloride and 10 g of sodium glutamate were dissolved in 1000 ml of water for about 5 seconds. The noodle strings thus obtained were cut so that the mass per serving was 105 g, and stored in a fly retainer.
The noodle strings housed in the retainer were subjected to frying at 150 ° C. for 2 minutes and 40 seconds using the oils with iodine values shown in Table 1 to obtain instant fried noodles. Each of the obtained instant fried noodles was transferred to a container, poured with hot water, covered and reconstituted with water for 3 minutes, and then ice was put into the container to cool to room temperature or lower. About the foodstuff after cooling to normal temperature or less, the precipitation condition of fats and oils was evaluated, and after eating, the texture and flavor were evaluated.

  Also, after packaging the remaining instant fried noodles in a container and making it into a product form, an accelerated test for 10 days in an atmosphere at 60 ° C. (equivalent to storage at room temperature for about 5 months at a safety factor of 0.8) And storage stability was evaluated.

  In addition, about the above evaluation, it performed by the following scores and criteria. The test results are shown in Table 1.

<Oil precipitation>
(Double-circle): Precipitation of fats and oils cannot be confirmed.
○: Fats and oils are slightly deposited, but adhesion of the deposited oils and fats to the chopsticks and the side of the container cannot be confirmed.
X: A lot of oil and fat precipitated in the soup drifts, and a lot of oil and fat deposited on the side of the chopsticks and the container adheres.

<Food texture and flavor>
(Double-circle): There is a slickness on the surface of noodles, and the oily feeling when eating is good.
◯: Either or both of the noodle surface sag and the oily and fat feeling when eaten are slightly inferior.
X: Roughness on the surface of the noodles is noticeable and / or oily feeling is lacking.

<Preservability>
A: It is presumed that the quality can be sufficiently maintained even after storage at room temperature for 5 months.
○: Slight deterioration in quality is observed after storage at room temperature for 5 months, but it is estimated that there is no problem in product quality.
X: It is estimated that there is a high possibility that product quality cannot be maintained after storage at room temperature for 5 months.

From the results in Table 1, the instant fried noodles of Examples 1 to 3 that were fried using fats and oils having an iodine value of 60 to 67 showed little or no precipitation of fats and oils when chilled and eaten. Preservability was also good.
On the other hand, the instant fried noodles of Comparative Examples 1 and 2 that were fried using an oil having an iodine value of 56 or less were noticeable in the precipitation of fats and oils when cooled and eaten, and in addition to the instant fried noodles of Comparative Example 1 The rough texture of the noodles was noticeable. Moreover, although the instant fried noodles of Comparative Example 3 did not show the precipitation of fats and oils, as a result of the storage test, it was found that storage for 5 months was extremely difficult because of rapid oxidation.
In addition, the instant fried noodles of Examples 1 to 3 have a texture equivalent to that when eaten in a cold state when eaten in a cold state, and further have a thick flavor derived from frying oil. It was confirmed that the food was expensive.

Experimental Example 2 Instant fried noodles fried using fats and oils mixed with different iodine values (Example 4)
A frying oil (iodine value 65) was prepared by mixing palm olein having an iodine value of 56 and rapeseed oil having an iodine value of 100 in a mass ratio of 80:20.
Noodle strings obtained by the same composition and production method as in Experimental Example 1 were housed in a fly retainer, and subjected to frying at 150 ° C. for 2 minutes and 40 seconds using the above-described mixed frying oil to obtain instant fried noodles. The obtained instant fried noodles were transferred to a container, hot water was poured in, the lid was covered and the water was reconstituted for 3 minutes, and then ice was placed in the container and cooled to room temperature or lower.

  The chilled instant fried noodles of Example 4 obtained as described above have a reduced amount of oil and fat deposited (between Examples 1 and 2 in Experimental Example 1), and when eaten, they hang on the surface of the noodles. There was a feeling of oil and fat when eating.

Claims (6)

  Instant fried noodles using an oil having an iodine value of 60 or more and 67 or less as frying oil during frying.   The instant fried noodles according to claim 1, wherein the fat is refined palm oil.   The instant fried noodles are reheated by pouring hot water, cooking with a microwave oven or cooking with a bowl, and then refilled with water and then eaten with ice, or the reconstituted noodles are exposed to ice or cold water for cooling. Instant fried noodles according to claim 1 or 2, wherein   The instant fried noodle product which packaged the instant fried noodle in any one of Claims 1-3.   In the manufacturing method of instant fried noodles, the manufacturing method of instant fried noodles which carries out a fried process using the fats and oils whose iodine value is 60 or more and 67 or less as frying oil at the time of frying.   Instant fried noodles that have been deep-fried with oil having an iodine value of 60 or more and 67 or less are reconstituted by pouring in hot water, cooking with a microwave oven, or cooking in a bowl, and ice is then added to the noodles after reconstitution with hot water Alternatively, a method for cooking instant fried noodles, which is cooled and exposed to ice or cold water to make noodles to eat.