JP2019170348A - Method for producing fried instant noodle - Google Patents

Abstract

[PROBLEMS] To provide a method for producing fried instant noodles capable of producing fried instant noodles that can be sufficiently restored even with hot water at a temperature lower than that of hot water, have good texture such as viscoelasticity, and have excellent looseness at the time of eating. To provide.
In the method for producing fried instant noodles according to the present invention, the flour and starch are mainly composed of wheat flour, and the blending amount of the flour is 60 parts with respect to 100 parts by mass of the total amount of the flour and starch. ~ 95 parts by mass, preparing a flour raw material blended so that the amount of the starch blended is 5 to 40 parts by mass, 0.3 to 5 mass in an external ratio with respect to the flour raw material and 100 parts by mass of the flour raw material A noodle dough is prepared using xanthan gum mixed in part.
[Selection figure] None

Description

  The present invention relates to a method for producing fried instant noodles.

Instant noodles have gained wide support from consumers because they have the advantage of being instantly eatable simply by pouring hot water and having good storage stability. Instant noodles are classified according to the drying method at the time of manufacture, and are classified into fried instant noodles that have been fried in oil to remove moisture, non-fried noodles that have been dried with hot air or microwaves, freeze-dried noodles that have been freeze-dried, and the like. Among them, fried instant noodles are the mainstream of instant noodles in terms of instantness and unique flavor.
Various techniques for improving the texture of the fried instant noodles have been proposed. For example, Patent Document 1 describes that processed starch, emulsified oil and fat, lecithin, and the like are added to wheat flour, and Patent Document 2 describes that xanthan gum and an emulsifier are added to wheat flour. 3 describes the use of potato starch blended with wheat flour.

Japanese Patent Laid-Open No. 9-294553 JP-A-2-219555 JP-A-7-194328 JP 2008-136361 A JP2013-126425A

By the way, instant noodles are hot water that is not hot water obtained from household electric pots, hot water heaters, water servers with hot water function, etc., from the viewpoint of diversifying lifestyles and simplifying work that allows eating, etc. There is a need to develop instant noodles that can be eaten.
For this purpose, it has been proposed to use gati gum or specific thickening polysaccharides such as agar and curdlan as raw materials for instant noodles (Patent Documents 4 and 5). However, these techniques have problems such as not being sufficiently restored within a predetermined time with warm water, poor texture, and poor looseness of noodles.

  Therefore, the object of the present invention is to be able to produce fried instant noodles that can be sufficiently restored even with hot water at a temperature lower than that of hot water, have a good texture such as viscoelasticity, and also have excellent looseness during eating. The object is to provide a method for producing noodles.

The present invention relates to flour and starch mainly composed of wheat flour, wherein the total amount of the flour and the starch is 100 parts by mass, the amount of the flour is 60 to 95 parts by mass, and the amount of the starch is 5 A flour raw material blended so as to be ˜40 parts by mass is prepared, and a noodle dough is prepared using xanthan gum blended with 0.3 to 5 parts by mass with respect to the flour raw material and 100 parts by mass of the flour raw material. The above-mentioned problems are solved by providing a method for producing fried instant noodles.
The present invention also provides fried instant noodles produced by the method for producing fried instant noodles.

According to the method for producing fried instant noodles of the present invention, fried instant noodles that can be sufficiently restored even with hot water at a temperature lower than that of hot water, have good texture such as viscoelasticity, and also have excellent looseness at the time of eating. It can be manufactured.
The instant instant noodles of the present invention can be sufficiently restored even with hot water having a temperature lower than that of hot water, have a good texture such as viscoelasticity, and have excellent looseness at the time of eating.

  In the method for producing fried instant noodles of the present invention, flour raw materials are prepared by blending flour and starch mainly composed of wheat flour at a specific blending ratio when producing fried instant noodles. Preparation of this flour raw material is only required to be in a state where the flour and starch are mixed when the noodle dough is formed, for example, a flour raw material containing a mixture of flour and starch and containing both in a mixed state. It may be prepared, and flour and starch may be mixed with water and / or other raw materials to prepare a flour raw material in which they are mixed, and flour, starch and xanthan gum may be mixed simultaneously, In addition to starch and xanthan gum, water and / or other raw materials may be mixed at the same time to obtain raw material powder and noodle dough in a state where the flour raw material and xanthan gum are mixed.

In the present invention, the flour mainly composed of wheat flour mainly contains one or more kinds of flour selected from medium strength flour, semi-strong flour, strong flour, thin flour, durum flour, and other than flour if necessary or desired. It is a blend of flour as appropriate. Examples of flour other than wheat flour include buckwheat flour, corn flour, rye flour, barley flour, oat flour, and rice flour. The content ratio of the wheat flour in the flour is usually 50% by mass or more, preferably 70% by mass or more, more preferably 90% by mass or more, for example 100% by mass.
The blending amount of the flour in the flour raw material is in the range of 60 to 95 parts by mass, preferably in the range of 70 to 95 parts by mass with respect to 100 parts by mass of the total amount of the flour and starch. If the blending amount of the flour is less than 60 parts by mass, the resulting fried instant noodles tend to have poor taste, and the blending amount of starch is relatively large, which may increase the cost. On the other hand, when the blending amount of the flour exceeds 95 parts by mass, the obtained fried instant noodles are likely to be inferior in restorability.

Starch used in the present invention includes potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, sweet potato starch and the like, and oxidation, crosslinking, esterification (for example, acetylation), etherification (for example, hydroxy). Processed starch and the like subjected to one or more treatments such as propylation). These untreated starch and processed starch can be used either alone or in combination of any two or more. Untreated starch is starch that has not been subjected to treatments such as oxidation, crosslinking, esterification, and etherification to obtain processed starch.
The compounding quantity of the starch in a flour raw material is the range of 5-40 mass parts with respect to 100 mass parts of total amounts of the said flour and the said starch, Preferably it is the range of 5-30 mass parts. When the blending amount of starch is less than 5% by mass, the obtained fried instant noodles are likely to be inferior in restorability and looseness, and when it exceeds 40 parts by mass, the obtained fried instant noodles are likely to be poor in taste.

  As the starch used in the present invention, potato starch or tapioca starch is preferably used from the viewpoints of reconstitution in hot water, texture, and looseness, and potato starch or tapioca starch that has been untreated or oxidized or acetylated. It is more preferable to use potato starch or tapioca starch that has been untreated or oxidized. Moreover, it is preferable that at least 50 mass% is potato starch or tapioca starch among the total amount of the starch used for manufacture of the fried instant noodles of this invention, and 60-100 mass% is potato starch or tapioca starch. Is more preferable, and it is still more preferable that those starches are the preferable potato starch or tapioca starch mentioned above. In addition, the expression “potato starch or tapioca starch” includes the case of using one of them, the case of using both, and the amount of the preferred starch used in the case of using both is the total amount of both It is. For example, “at least 50% by mass” described above means that when potato starch and tapioca starch are used in combination, the total amount of both is 50% or more.

  In the production method of the present invention, xanthan gum is blended and used in a flour raw material in which flour and starch are blended in the proportions described above. The compounding amount of xanthan gum is 0.3-5 parts by mass, preferably 0.5-5 parts by mass, more preferably 0, with respect to 100 parts by mass of the flour raw material that combines the flour and the starch. 0.5 to 3 parts by mass. By blending such a specific amount of xanthan gum, the obtained fried instant noodles can be sufficiently restored even with hot water at a temperature lower than that of hot water, and the texture such as viscoelasticity is good, and also the looseness at the time of eating It will be excellent.

  If the amount of xanthan gum is less than 0.3 parts by mass, the above-mentioned effects may not be sufficiently achieved. If the amount exceeds 5 parts by mass, restoration properties can be obtained, but fried noodles will be crushed. The feeling is inferior. In addition, the compounding of xanthan gum may be performed by adding xanthan gum to a raw material of flour containing mixed flour and starch, adding starch and xanthan gum to the flour, or adding a mixture of starch and xanthan gum to the flour. May be added.

  It is preferable to use a specific amount of xanthan gum in relation to the blending amount of starch. Specifically, the mass ratio of xanthan gum and starch (the former: the latter) is preferably adjusted to be in the range of 1: 1 to 60, more preferably adjusted to be in the range of 1: 2 to 40. . By adjusting the blending amount of xanthan gum to such a mass ratio in relation to the amount of starch, the obtained fried instant noodles are more excellent in reconstitution in hot water, texture and looseness Become.

  Moreover, in this invention, it is preferable to use pregelatinized flour as a part of flour contained in flour raw material, and it is more preferable to use pregelatinized flour. A preferable blending amount of the pregelatinized flour is 0.5 to 10 parts by mass, more preferably 1 to 5 parts by mass, in 100 parts by mass of the total amount of the flour and the starch. By blending pregelatinized flour as part of the flour, the texture of fried instant noodles is more reliably improved.

  In the raw material of the fried instant noodles produced in the present invention, other raw materials other than the flour, starch and xanthan gum constituting the raw material of the flour can also be blended. Other raw materials include auxiliary materials commonly used in the production of noodles, such as salt; kansui; egg powder such as egg white powder and whole egg powder; thickeners other than xanthan gum; animal and vegetable oils and fats, emulsified oils and fats, shortening Fats and oils such as: Lecithin, glycerin fatty acid ester, sucrose fatty acid ester and other emulsifiers; Carbonate, phosphate and other inorganic salts; Gluten, soy protein, casein and other proteins; Sorbit; Ethyl alcohol; Enzyme, etc. Is mentioned. These auxiliary materials can be used alone or in combination of two or more. Moreover, the compounding quantity of an auxiliary material can be suitably determined according to the kind of target noodles.

In order to produce fried instant noodles by the method for producing fried instant noodles of the present invention, for example, the raw materials (flour and starch) and xanthan gum need the above-mentioned auxiliary materials such as saline and kansui together with water. According to the addition, mixing and kneading to prepare a noodle dough that has formed sufficient gluten, then rolling the noodle dough using a noodle roll to obtain a noodle strip, and using this noodle strip as a cutting blade, etc. The noodle strings are obtained by cutting them out or by extruding from the prepared dough. Subsequent to this noodle making process, the individual fried instant noodles can be obtained by filling each individual meal into a mold and frying at 140 to 150 ° C. for 1 to 2 minutes.
Examples of the type of fried instant noodles in the present invention include Chinese noodles, udon, Japanese soba noodles, yakisoba and instant pasta.

  The fried instant noodles produced by the method of the present invention and the fried instant noodles of the present invention can be sufficiently eaten even in hot water that is not hot water. It is noodles (hereinafter also referred to as “warm water edible noodles”) that can be eaten by contact (preferably soaking) for 4 minutes. The fried instant noodles produced according to the present invention, especially the hot water edible noodles, can be sufficiently restored and eaten even with hot water that is not hot water obtained from household electric pots, hot water heaters, water servers with a hot water function, etc. Therefore, in addition to being excellent in convenience, it can be easily eaten even in an environment where hot water is difficult to obtain.

  Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

1) Test Example 1 [Influence of xanthan gum content]
To the raw material powder of the composition shown in Table 1 in which the total amount of wheat flour and starch is 100 parts by mass, 35 parts by mass of water and 1.5 parts by mass of sodium chloride (“Red Kansui” Oriental Yeast Kogyo Co., Ltd.) 0.2 A solution in which part by mass was dissolved was added, and mixing with a mixer for noodle making (high speed 5 minutes → low speed 8 minutes) produced a noodle dough. This noodle dough was rolled with a noodle roll to form a 1 mm thick noodle strip, and then cut into noodle strings with a cutting blade (# 19 corner). The obtained noodle strings were steamed for 3 minutes (steam pressure 5-8 kPa), then divided into individual meals and fried for 2 minutes (150 ° C.) to produce fried instant noodles (Chinese noodles).

[Evaluation]
Each obtained fried instant noodle (noodle mass: 65 g) was placed in a container, about 330 ml of warm water (65 ° C.) was added, and the lid was covered to restore for 3 minutes. About the restored instant noodles, (1) Restorability, (2) Texture (viscoelasticity), and (3) Tenacity are evaluated by 10 panelists based on the evaluation criteria shown below, respectively, and the evaluation results Table 1 shows the average score of 10 panelists. In Tables 1 to 5, “actual” indicates an example, and “ratio” indicates a comparative example.

〔Evaluation criteria〕
(1) Texture (restorability)
5 points: sufficiently edible and good.
4 points: Almost edible and slightly good.
3 points: Mostly edible, but some core remains.
2 points: The noodle strings surface is edible, but the core remains in the center of the noodle strings, which is slightly poor.
1 point: The surface and center of the noodle strings are hard and defective.
(2) Texture (cut / viscoelasticity)
5 points: moderate hardness and elasticity, good.
4 points: Hard and elastic, slightly good.
3 points: Hard but slightly lacking in elasticity.
2 points: Slightly poor, such as slightly too hard and slightly powdery.
1 point: Poor, such as too hard or powdery.
(3) Looseness 5 points: Easy to loosen with chopsticks.
4 points: Slightly better if chopsticks are passed 2-3 times.
3 points: Can be loosened by passing chopsticks 4-5 times.
2 points: If the chopsticks are passed 6 to 8 times, they will loosen up, and it will be slightly bad.
1 point: If you do not pass chopsticks more than 9 times, it will not come loose and it is bad.

  As is apparent from the results shown in Table 1, Examples 1 to 4 of the present invention in which the blending amount of xanthan gum is within the range of 0.3 to 5 parts by mass with respect to 100 parts by mass of the flour raw material are restored. Comparative Example 1 in which the blending amount of xanthan gum is 0.1 parts by mass and the control not blended with xanthan gum are excellent in balance, in terms of resilience, texture and looseness. Both sexes were inferior. Comparative Example 2 having a xanthan gum content of 10 parts by mass was not poor in restoring properties, but was poor in texture and looseness. Comparative Examples 3 to 5 were prepared by blending other types of gums in place of xanthan gum, but were inferior to any one or more of restoring property, texture and looseness. From these, in order to obtain fried instant noodles excellent in restorability, texture and looseness, xanthan gum is used, and its blending amount is about 0.3 to 5 parts by mass with respect to 100 parts by mass of flour raw material. It turns out to be important.

2) Test Example 2 [Effects of xanthan gum / starch mass ratio and starch content]
Fried instant noodles were produced in the same manner as in Test Example 1 except that the raw material powder (the numerical value is parts by mass) shown in Table 2 was used. Each prepared fried instant noodle was evaluated by the same method as in Test Example 1, and the evaluation results are shown in Table 2. In addition, Example 2 in Table 2 reprinted the same thing as Example 2 of Table 1.

  From the results shown in Table 2, the compounding amount of starch with respect to 100 parts by mass of the flour raw material (the total amount of flour and starch) is 5 to 40 parts by mass, particularly from the viewpoint of further improvement of restorability, texture and looseness. It turns out that it is preferable to set it as 5-30 mass parts. Moreover, it turns out that it is preferable that the mass ratio of a xanthan gum and starch shall be 1: 1-60 from a viewpoint of a restoring property, a food texture, and a looseness improvement.

3) Test Example 3 [Influence of blending amount of pregelatinized flour]
Fried instant noodles were produced in the same manner as in Test Example 1 except that the raw material powder (the numerical value is parts by mass) shown in Table 3 was used. Each prepared fried instant noodle was evaluated by the same method as in Test Example 1, and the evaluation results are shown in Table 3.

  Comparing the results of Example 3 in Table 1 and Example 11 in Table 3, by using pre-gelatinized flour such as pre-gelatinized wheat flour as part of the starch, the restorability, texture and looseness are further improved. You can see that Moreover, from the results shown in Table 3, it can be seen that when pregelatinized flour is blended, the blending amount is preferably 0.5 to 10 parts by mass in 100 parts by mass of the total amount of flour and starch.

4) Test Example 4 (Effect of temperature during restoration)
The fried Chinese noodles of Example 6 were restored with warm water having the temperatures shown in Table 4 below, and the restored instant noodles were evaluated in the same manner as in Test Example 1. The evaluation results are shown in Table 4.

  From the results shown in Table 4, the fried instant noodles produced by the method of the present invention have good restorability, texture and looseness even when restored with warm water in the temperature range of 60 to 90 ° C. I understand.

5) Test Example 5 [type of starch]
Fried instant noodles were produced in the same manner as in Test Example 1 except that the raw material powder (the numerical value is parts by mass) shown in Table 5 was used. Each manufactured fried instant noodle was evaluated by the same method as in Test Example 1, and the evaluation results are shown in Table 5.

  From the results shown in Table 5, it can be seen that it is preferable to use potato starch or tapioca starch, which is an untreated or oxidized starch, as the starch.

Claims (6)

  For flour and starch mainly composed of wheat flour, the blending amount of the flour is 60 to 95 parts by weight and the blending amount of the starch is 5 to 40 parts by weight with respect to 100 parts by weight of the total amount of the flour and starch. The noodle dough is prepared using xanthan gum mixed with 0.3 to 5 parts by mass of the flour raw material and 100 parts by mass of the flour raw material. A method for producing fried instant noodles.   The method for producing fried instant noodles according to claim 1, wherein at least 50 mass% of the total amount of starch used for producing fried instant noodles is potato starch or tapioca starch.   The manufacturing method of the fried instant noodles of Claim 1 or 2 which sets mass ratio of the said xanthan gum and the said starch to 1: 1-60.   The pregelatinized flour is used for a part of the flour, and the blended amount of the pregelatinized flour is 0.5 to 10 parts by mass in 100 parts by mass of the total amount of the flour and the starch. The method for producing fried instant noodles according to any one of the above.   The fried instant noodles according to any one of claims 1 to 4, wherein the fried instant noodles to be produced are noodles that can be eaten by being brought into contact with warm water in the range of 60 to 90 ° C for 2 to 4 minutes. A method for producing noodles.   The fried instant noodle manufactured by the manufacturing method of the fried instant noodle of any one of Claims 1-5.