JP2018038269A - Method for producing instant fried noodle - Google Patents
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Abstract
Description
本発明は、即席フライ麺の製造方法に関する。 The present invention relates to a method for producing instant fried noodles.
従来、即席麺の製造方法としては、フライ（油揚げ）麺とノンフライ麺に大別することができる。フライ麺は、α化処理した麺を１５０℃前後の油でフライ処理して乾燥させた麺である。一方、ノンフライ麺とは、α化した麺を、油で揚げる以外の乾燥方法により乾燥させた麺であり、幾つか方法があるが、６０〜１００℃程度で風速４ｍ／ｓ以下程度の熱風を当てて３０分から９０分程度乾燥させる熱風乾燥方法が一般的である。 Conventionally, instant noodle production methods can be broadly classified into fried (fried) noodles and non-fried noodles. The fried noodles are noodles obtained by frying the gelatinized noodles with oil at about 150 ° C. and drying them. On the other hand, non-fried noodles are noodles obtained by drying pregelatinized noodles by a drying method other than frying in oil, and there are several methods, but hot air with a wind speed of about 4 m / s or less at about 60 to 100 ° C. is used. A hot air drying method is generally used in which the air is dried for about 30 to 90 minutes.
フライ麺は、フライ処理の過程で麺内部の水分が蒸発し、多孔質構造となるため、復元性がよく、フライ麺独特の油によるスナック的な風味が特徴であり、現在、袋麺やカップ麺等多くの即席麺が上市されている。しかしながら、フライ麺は、油を多く含み、ノンフライ麺に比べ、高カロリーである。そこでフライ麺の特徴を持ちつつ、油脂含量が低減された即席麺の開発が試みられている。（例えば、特許文献１及び特許文献２） Fried noodles have a porous structure due to evaporation of the water inside the noodles during the frying process, so they have good resilience and are characterized by a snack-like flavor that is unique to fried noodles. Many instant noodles such as noodles are on the market. However, fried noodles contain a lot of oil and have a higher calorie than non-fried noodles. Therefore, development of instant noodles having the characteristics of fried noodles and a reduced fat content has been attempted. (For example, Patent Document 1 and Patent Document 2)
特許文献１は、ノンフライ麺をフライ麺に近づける技術として、油脂を練り込んだ麺線に油を噴霧した後、蒸煮し、リテーナに型詰めした後、高温高風速熱風により膨化乾燥する即席ノンフライ麺の製造方法が記載されている。 Patent Document 1 discloses a technique for bringing non-fried noodles closer to fried noodles. After spraying oil onto noodle strings kneaded with fats and oils, steaming, filling into a retainer, and then expanding and drying with hot air at high temperature and high speed, the instant non-fried noodles The manufacturing method is described.
また、特許文献２では、油脂含量が低減され、かん水焼けのないフライ麺の製造方法として、炭酸ナトリウム及び／または炭酸カリウムを麺原料粉に対して０．３〜０．６重量％と酸性物質とを混練し、ｐＨが７．５〜８．５のドウを調整した後、ドウを押し出すか、ドウを圧延した後に切出して生麺線を得た後、蒸煮し、着味後、フライ乾燥する技術が記載されている。この方法は、フライ麺の油脂含量を低減する優れた方法であるが、かん水及びｐＨ調整のための酸性物質を大量に入れる必要がある。 Further, in Patent Document 2, as a method for producing fried noodles with reduced fat content and no brazing, sodium carbonate and / or potassium carbonate is 0.3 to 0.6% by weight based on the noodle raw material powder and an acidic substance. Kneading and adjusting the dough having a pH of 7.5 to 8.5, then extruding the dough or rolling the dough and cutting out to obtain a raw noodle string, steaming, seasoning, and fried The technology to do is described. This method is an excellent method for reducing the fat and oil content of fried noodles, but it is necessary to add a large amount of brine and an acidic substance for pH adjustment.
本発明は、通常のフライ麺よりも油脂含量の低減された即席フライ麺の製造方法を提供することを目的とする。 An object of this invention is to provide the manufacturing method of the instant fried noodles by which fat and oil content was reduced rather than the normal fried noodles.
機械製麺における生麺線の製造方法としては、原料粉に練り水を加えてミキサー等で混捏して麺生地（ドウ）とし、整形ロールにより粗麺帯を作製し、これを複合して麺帯を作製した後、複数回圧延ロールにて圧延して所定の麺厚にし、切刃ロールにて麺帯を切り出して生麺線とする方法が一般的である。このとき、圧延ロールによる圧延は、生地に無理な力を加えてグルテン組織を傷つけないように徐々に麺厚を薄くすることが好ましいといわれており、能率を上げるためには、ロールの段数を増やす必要があると言われている（株式会社食品産業新聞社発行「新訂 めんの本」2003年改定版 ６２〜６５頁参照）。 As a method for producing raw noodle strings in machine-made noodles, kneading water is added to the raw material powder and kneaded with a mixer or the like to form a noodle dough, a rough noodle band is produced by a shaping roll, and this is combined into noodles. A method is generally used in which a strip is rolled with a rolling roll a plurality of times to obtain a predetermined noodle thickness, and a noodle strip is cut out with a cutting blade roll to form a raw noodle string. At this time, it is said that rolling with a rolling roll is preferable to gradually reduce the thickness of the noodle so as not to damage the gluten structure by applying an excessive force to the dough. It is said that there is a need to increase (refer to pages 62-65 of the 2003 edition of “New Book of Menn” published by Food Sangyo Shimbun Co., Ltd.).
本発明の発明者らは、圧延におけるグルテン組織の形成について研究を行っている際に偶然にも圧延を繰り返すことにより、フライ処理した麺線が膨化し、油脂含量が増加することを発見した。鋭意研究した結果、圧延時のグルテン組織の結合やロール進行方向への伸展が、フライ処理時の麺線の微細多孔質化を促進し、油脂含量が高くなる原因であることを突き止め、本発明に至った。 The inventors of the present invention have discovered that fried noodle strings are expanded and the fat content is increased by repeating rolling accidentally while studying the formation of a gluten structure in rolling. As a result of diligent research, it was found that the binding of the gluten structure during rolling and the extension in the roll traveling direction promoted the microporosity of the noodle strings during the frying process and increased the fat content. It came to.
すなわち、常法で作製したドウを整形ロールにより麺帯とし、次いで２回以内に所定の麺厚に圧延し、切刃ロールにより前記麺帯を切り出し、生麺線とした後、蒸煮し、フライ乾燥を行うことを特徴とする即席フライ麺の製造方法である。 That is, a dough prepared by a conventional method is made into a noodle strip by a shaping roll, then rolled to a predetermined noodle thickness within 2 times, cut out from the noodle strip by a cutting blade roll, made into raw noodle strings, steamed, fried An instant fried noodle production method characterized by drying.
また、本発明における圧延回数は１回が好ましい。 Further, the number of rolling operations in the present invention is preferably one.
本発明により、通常のフライ麺よりも油脂含量の低減された即席フライ麺の製造方法を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, a method for producing instant fried noodles having a lower fat content than ordinary fried noodles can be provided.
以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。
なお、本発明において製造する即席フライ麺の種類は、特に限定されず、通常、当技術分野で知られるいかなるものであってもよい。例えば、うどん、そば、中華麺、パスタ等が挙げられる。
Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
In addition, the kind of instant fried noodles manufactured in this invention is not specifically limited, Usually, what is known in this technical field may be used. For example, udon, soba, Chinese noodles, pasta and the like can be mentioned.
１．原料配合
本発明に係る即席フライ麺には、通常の即席麺の原料が使用できる。すなわち、原料粉としては、小麦粉、そば粉、及び米粉等の穀粉、並びに馬鈴薯澱粉、タピオカ澱粉、コーンスターチ等の各種澱粉を単独で使用しても、または混合して使用してもよい。前記澱粉として、生澱粉、α化澱粉、並びにアセチル化澱粉、エーテル化澱粉及び架橋澱粉等の加工澱粉等を使用することもできる。また、本発明では、これら原料粉に対して即席麺の製造において一般に使用されている食塩やアルカリ剤、各種増粘剤、麺質改良剤、食用油脂、カロチン色素等の各種色素及び保存料等を添加することができる。これらは、原料粉と一緒に粉体で添加しても、練り水に溶かすか懸濁させて添加してもよい。
1. Ingredient Formulations For instant fried noodles according to the present invention, ordinary instant noodle ingredients can be used. That is, as the raw material powder, flour such as wheat flour, buckwheat flour, and rice flour, and various starches such as potato starch, tapioca starch, and corn starch may be used alone or in combination. As the starch, raw starch, pregelatinized starch, processed starch such as acetylated starch, etherified starch and crosslinked starch can be used. In the present invention, salt and alkali agents generally used in the production of instant noodles for these raw material powders, various thickeners, noodle quality improvers, edible oils and fats, carotene pigments, and other pigments and preservatives, etc. Can be added. These may be added together with the raw material powder as a powder, or dissolved or suspended in kneading water and added.
２．ドウ作製
本発明に係るドウの作製方法は、常法に従って行えばよい。すなわち、バッチミキサー、フロージェットミキサー、真空ミキサー等で、麺原料粉と練り水とが均一に混ざるように混捏すればよく、そぼろ状のドウを作製すればよい。この時、練り水による加水が多いとドウが団子状になり、その後の麺帯作製や圧延が行いづらくなるだけでなく、過度の水分によりフライ処理時に過度の発泡が起き、水分と油脂の置換が促進されるため、油脂含量が低減されにくくなる。好ましい練り水による加水量としては、ドウの温度にもよるが、麺帯水分が２５〜４５重量％、より好ましくは、３０〜４０重量％となるように加水することが好ましい。
３．麺帯作製
作製したドウを用いて麺帯を作製する。麺帯の作製方法としては、通常行われている整形ロールにより、ドウを粗麺帯とした後、複合ロールを通して複合麺帯としてもよいが、ロールの通過回数が多くなるほど、グルテンの結着や伸展が進むため、粗麺帯を麺帯とするか、複合を２回以上繰り返さないことが好ましい。
2. Dough Production The dough production method according to the present invention may be performed according to a conventional method. That is, the noodle raw material powder and the kneading water may be mixed in a batch mixer, a flow jet mixer, a vacuum mixer or the like so as to be uniformly mixed, and a rag-shaped dough may be prepared. At this time, if there is a lot of water from the kneading water, the dough will be dumped, and not only will it be difficult to prepare and roll the noodle strips after that, but excessive foaming will occur during the frying process due to excessive moisture, replacing moisture and fat. Is promoted, it becomes difficult to reduce the fat content. The preferred amount of water added by kneading water depends on the temperature of the dough, but it is preferable to add water so that the moisture content of the noodle band is 25 to 45% by weight, more preferably 30 to 40% by weight.
3. Noodle strips are prepared using the prepared dough. As a method for producing the noodle band, after making dough into a rough noodle band by a conventional shaping roll, it may be a composite noodle band through a composite roll, but as the number of passes of the roll increases, gluten binding and Since the extension proceeds, it is preferable to use the rough noodle strip as a noodle strip, or not to repeat the composite more than twice.
４．圧延、切出し
次いで作製した麺帯を圧延ロールを用いて２回以内に所定の麺厚まで圧延する。圧延回数が３回を超えると圧延時のグルテン組織の結合やロール進行方向に対する伸展が進むため、麺の膨化が進み、油脂含量が急激に増加する。しかしながら、３回よりも圧延回数が増えても油脂含量は、さほど増加しない。特に好ましくは、１回で所定の麺厚まで圧延することが好ましい。２回で圧延する場合には、１回目と２回目の圧延度合については、特に限定はなく、１回目の圧延で麺帯厚さから所定の麺耐厚までの９割以上圧延し、所定の麺厚近辺の厚みとした後、二回目の圧延で所定の麺厚まで微調整してもよく、１回目の圧延と２回目の圧延を半々に分けて所定の麺厚としてもよい。圧延所定の麺厚にした麺帯を切刃ロールにより切断し、生麺線とする。
4). Rolling, cutting and then rolling the produced noodle strip to a predetermined noodle thickness within 2 times using a rolling roll. If the number of rolling exceeds 3, the bonding of the gluten structure at the time of rolling and the extension in the roll traveling direction proceed, so that the noodles expand, and the fat content increases rapidly. However, the fat content does not increase so much even if the number of rolling increases more than three times. It is particularly preferable to roll to a predetermined noodle thickness at a time. In the case of rolling twice, the first and second rolling degrees are not particularly limited, and the first rolling rolls 90% or more from the noodle band thickness to the predetermined noodle thickness, After making the thickness near the noodle thickness, it may be finely adjusted to a predetermined noodle thickness by the second rolling, or the first rolling and the second rolling may be divided in half to obtain a predetermined noodle thickness. A noodle strip having a predetermined rolling noodle thickness is cut with a cutting blade roll to obtain a raw noodle string.
５．α化工程
次いで得られた生麺線を、常法により蒸煮及び/又はボイルによってα化させる。蒸煮の方法としては、飽和水蒸気による加熱だけでなく、過熱水蒸気により加熱することもできる。
5. α- Formation Step Next, the obtained raw noodle strings are α-ized by steaming and / or boiling by a conventional method. As a method of cooking, not only heating with saturated steam but also heating with superheated steam can be performed.
４．着味工程
本発明においては、このようにしてα化した麺線にスプレーや浸漬等により調味液（着液）を付着させ味付けを行うこともできる。着味工程は必ずしも行う必要はなく、省略しても構わない。
4). Seasoning process In the present invention, seasoning can also be carried out by attaching a seasoning liquid (a landing liquid) to the noodle strings thus gelatinized by spraying or dipping. The seasoning process is not necessarily performed and may be omitted.
５．カット及び投入
次いで、麺線を1食分２０〜５０ｃｍにカットする。カットした麺線は、フライリテーナと呼ばれる蓋と容器からなる金属製のフライ乾燥用器具に投入する。
5. Cutting and charging Next, the noodle strings are cut into 20 to 50 cm servings. The cut noodle strings are put into a metal fry drying device consisting of a lid and a container called a fly retainer.
６．フライ乾燥工程
麺を封入したフライリテーナをフライヤーと呼ばれる１３０〜１６０℃前後に加温した食用油を入れた金属製の槽内を移動させ麺を油中に浸漬させることにより、麺中の水分を蒸発させ麺を乾燥する。使用する食用油としてはパーム油やラードなどがあげられる。フライ乾燥工程後の水分としては１〜８重量％となるように乾燥する。
6). Fly drying process
The noodle-enclosed fly retainer is moved in a metal tank containing cooking oil heated to around 130-160 ° C., called a fryer, and the noodles are immersed in the oil to evaporate the moisture in the noodles. To dry. Examples of edible oils used include palm oil and lard. It dries so that it may become 1 to 8 weight% as a water | moisture content after a fly-drying process.
７．冷却工程
フライ乾燥後、蓋を外し、容器から麺塊を取り出す。取り出した麺塊は所定時間冷却し、即席フライ麺を得る。
7). Cooling process After frying, remove the lid and take out the noodle mass from the container. The taken noodle mass is cooled for a predetermined time to obtain instant fried noodles.
８．その他工程
冷却した即席フライ麺は、包装工程に移りスープや具材とともにカップまたは袋に包装され即席フライ麺製品として販売される。
8). Other processes cooled instant fried noodles are moved to a packaging process and packaged in a cup or bag together with soup and ingredients and sold as instant fried noodle products.
以上のように、常法で作製したドウを整形ロールにより麺帯とし、次いで２回以内に所定の麺厚に圧延し、切刃ロールにより前記麺帯を切り出し、生麺線とした後、蒸煮し、フライ乾燥を行うことで油脂含量が低減された即席フライ麺を製造することができる。また、本発明の製造方法により、フライ麺を作製する場合、付属的な効果としてフライ時間が短縮し、さらに熱湯等による復元が通常の方法で作製したフライ麺と比して速いなどの効果が認められる。 As described above, a dough prepared by a conventional method is formed into a noodle strip by a shaping roll, and then rolled to a predetermined noodle thickness within two times, and the noodle strip is cut out by a cutting blade roll to obtain a raw noodle wire, followed by steaming. In addition, instant fried noodles with a reduced fat content can be produced by fried. In addition, when producing fried noodles by the production method of the present invention, the fried time is shortened as an additional effect, and further, the restoration by hot water or the like is faster than the fried noodles produced by a normal method. Is recognized.
以下に実施例を挙げて本実施形態をさらに詳細に説明する。
（実施例１）
小麦粉９００ｇ、澱粉１００ｇを粉体混合し、これに食塩１５ｇ、かん水２．３ｇ、重合リン酸塩０．４ｇを溶解した練り水３４０ｍｌを加え、常圧ミキサーで１５分混捏し、そぼろ状のドウを作製した。この時のドウの水分は３５．０％であった。
Hereinafter, the present embodiment will be described in more detail with reference to examples.
Example 1
Mix 900g of wheat flour and 100g of starch, add 15g of salt, 2.3g of brine, and 340ml of kneaded water in which 0.4g of polymerized phosphate is dissolved. Was made. The water content of the dough at this time was 35.0%.
作製したドウを通常の整形ロールを用いて常圧下で、粗麺帯を作製し、粗麺帯２枚を再び整形ロールを用いて複合し、麺帯を作製した。このときの麺帯厚は、１２ｍｍであった。 A rough noodle strip was prepared from the prepared dough using normal shaping rolls under normal pressure, and two coarse noodle strips were combined again using a shaping roll to prepare noodle strips. The noodle band thickness at this time was 12 mm.
作製した麺帯を圧延ロールにて１回で所定の０．７５ｍｍ厚まで圧延した。ロールの周速度はロールの負荷を考慮し、０．８５ｍ／ｓとした。圧延した麺帯を２０番角の切刃ロールを用いて麺線とした。 The produced noodle strip was rolled to a predetermined thickness of 0.75 mm by a rolling roll once. The peripheral speed of the roll was set to 0.85 m / s in consideration of the roll load. The rolled noodle strip was used as a noodle string by using a No. 20 cutting blade roll.
切り出された麺線は直ちにわたって飽和水蒸気を２４０ｋｇ／ｈとなるように供給した蒸気庫内で２分間蒸煮した。 The cut noodle strings were immediately cooked for 2 minutes in a steam chamber supplied with saturated steam at 240 kg / h.
蒸煮した麺線を１Ｌ当り食塩９０ｇ、グルタミン酸１３．５ｇ、醤油１０ｍｌ、畜肉エキス３０ｇを溶解した着味液に５秒浸漬した後、引き延ばして３０ｃｍとなるように麺線をカットした。 The steamed noodle strings were immersed for 5 seconds in a seasoning solution in which 90 g of salt per liter, 13.5 g of glutamic acid, 10 ml of soy sauce, and 30 g of meat extract were dissolved, and then the noodle strings were cut to a length of 30 cm.
カットした麺線を天面径が８７ｍｍ、容器底面の口径が７２．５ｍｍ、高さが６０ｍｍのカップ状で容器底面に穴径２．９ｍｍの小孔が多数空いた金属製の容器に着味した麺線を重量が１００ｇとなるように投入し、同じく穴径２．９ｍｍの小孔が多数空いた金属製の蓋をして、１５０℃に加温したフライヤーに浸漬してフライ乾燥した。 Taste the cut noodle strings in a metal container with a cup shape with a top surface diameter of 87mm, a container bottom diameter of 72.5mm, and a height of 60mm, with many small holes with a hole diameter of 2.9mm on the bottom The noodle strings thus prepared were added so that the weight would be 100 g, covered with a metal lid having many holes with a hole diameter of 2.9 mm, immersed in a fryer heated to 150 ° C., and then dried.
フライ麺から蒸気の泡が出なくなる時点をフライ終了とし、フライ開始からフライ終了までの時間をフライ時間とした。 The point at which steam bubbles no longer emerge from the fried noodles was defined as the end of frying, and the time from the start of frying to the end of frying was defined as the frying time.
フライ乾燥したフライ麺を破砕し均一化した後、ソックスレー抽出方法によって油脂含量を分析した。 After fried and dried noodles were crushed and homogenized, the fat and oil content was analyzed by a Soxhlet extraction method.
（実施例２）
圧延回数を２回とし、一回目の圧延で１２ｍｍの麺帯をロール周速度０．８５ｍ／ｓで１．１ｍｍとした後、二回目の圧延でロール周速度１８ｍ／ｓで０．７５ｍｍとする以外は、実施例１−１の方法と同様にフライ麺サンプルを作製した。
(Example 2)
The number of rolling is set to 2 times, and the 12 mm noodle strip is set to 1.1 mm at a roll peripheral speed of 0.85 m / s in the first rolling, and then set to 0.75 mm at a roll peripheral speed of 18 m / s in the second rolling. Except for the above, a fried noodle sample was prepared in the same manner as in Example 1-1.
（比較例１）
圧延回数を３回とし、一回目の圧延で１２ｍｍの麺帯をロール周速度０．８５ｍ／ｓで３ｍｍとし、二回目の圧延以降のロール周速度１８ｍ／ｓで行い、２回目の圧延で１．１ｍｍとし、３回目の圧延で０．７５ｍｍとする以外は、実施例１−１の方法と同様にフライ麺サンプルを作製した。
(Comparative Example 1)
The number of rolling is set to 3 times, a 12 mm noodle strip is set to 3 mm at a roll peripheral speed of 0.85 m / s in the first rolling, a roll peripheral speed of 18 m / s after the second rolling, and 1 in the second rolling. A fried noodle sample was prepared in the same manner as in Example 1-1 except that the thickness was 0.1 mm and the thickness was 0.75 mm by the third rolling.
（比較例２）
圧延回数を６回とし、ロール周速度はすべて１８ｍ／ｓで行い、一回目の圧延で１２ｍｍの麺帯を７ｍｍとし、二回目の圧延で４ｍｍとし、三回目の圧延で２．５ｍｍとし、四回目の圧延で１．３ｍｍとし、五回目の圧延で０．９ｍｍとし、六回目の圧延で０．７５ｍｍとする以外は、実施例１−１の方法と同様にフライ麺サンプルを作製した。
(Comparative Example 2)
The number of rolling was 6 times, the roll peripheral speed was all 18 m / s, the 12 mm noodle strip was 7 mm in the first rolling, 4 mm in the second rolling, 2.5 mm in the third rolling, A fried noodle sample was prepared in the same manner as in Example 1-1 except that the thickness was 1.3 mm by the first rolling, 0.9 mm by the fifth rolling, and 0.75 mm by the sixth rolling.
実施例、比較例のフライ麺サンプルの油脂含量、フライ時間、復元性について下記の表１に示す。尚、油脂含量低減効果については、比較例２を通常品として、比較例１−１に対して油脂含量の低減が３重量％以上の物を◎、２重量％以上３重量％未満のものを◎○、１重量％以上２重量％未満のものを○、１重量％未満のものを△、比較例１−１よりも増加したものを×とし評価を行った。また、復元性については、カップ状容器にフライ麺サンプルを入れ、熱湯を４００ｍｌの熱湯を入れ、２分後の復元状態を官能評価し、復元しているものを○、復元していない部分があるものを△、全体的に復元していないものを×とした。 Table 1 below shows the fat and oil content, frying time, and restorability of the fried noodle samples of Examples and Comparative Examples. In addition, about the fat content reduction effect, the comparative example 2 is made into a normal product, the thing whose fat content reduction is 3 weight% or more with respect to the comparative example 1-1, and the thing which is 2 weight% or more and less than 3 weight%. Evaluation was made with ◯: 1% by weight or more and less than 2% by weight being ◯, less than 1% by weight being Δ, and those having more than Comparative Example 1-1 being x. For restoration, put fried noodle samples in a cup-shaped container, put 400 ml of hot water in hot water, and sensory evaluate the restored state after 2 minutes. Some were marked with △, and some were not restored as x.
実施例、比較例で示すように圧延回数を２回以内とすることで、３回や６回の圧延と比して、油脂含量が低下した。また、圧延回数が１回の場合は、著しく油脂含量が低下した。フライ時間についても、圧延回数が２回以下であると短縮し、復元性については、圧延回数が増加するほど復元が悪くなった。 As shown in the examples and comparative examples, the oil and fat content was reduced by setting the number of rollings to 2 or less as compared with 3 or 6 rollings. In addition, when the number of rolling was one, the fat content was remarkably reduced. As for the fly time, the number of rolling operations was shortened to 2 times or less, and the restoration performance deteriorated as the number of rolling operations increased.
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