Dried instant noodle and production method for same

Abstract

The purpose of the present invention is to provide a dried instant noodle having improved loosening during eating, and a production method for the same. The dried instant noodle production method includes: a loosening agent application step in which a noodle loosening agent is applied to alpha-converted noodle strands; a first drying step in which, subsequent to application of the loosening agent, the noodle strands are dried by directing thereon a flow of hot air at a velocity of 30 m / s or above and a temperature of 60 DEG C-160 DEG C for 5-240 seconds; and a second drying step in which, subsequent to the first drying step, the noodle strands undergo hot air drying.

Description

technical field [0001] The invention relates to dry instant noodles and a manufacturing method thereof. Background technique [0002] The production method of instant noodles can be roughly divided into fried (fried) noodles and non-fried noodles. Fried noodles are obtained by frying α-treated noodles in oil at about 150°C and drying them. On the other hand, non-fried noodles are obtained by drying the α-treated noodles by drying methods other than frying. There are several drying methods, but generally, the noodles are blown at about 70 to 100°C and the wind speed is 5m / s or less. In addition, there are hot air drying methods that dry the noodles with hot air for about 30 minutes to 90 minutes. In addition, there are low-temperature drying methods that dry at low temperatures for a long time, and high-temperature and high-speed air drying methods that blow high-temperature and high-speed airflows of about 100°C to 200°C on the noodles, etc. (For example, see Patent Docume...

AI Technical Summary

Problems solved by technology

According to this method, since the noodles are heated by superheated steam having high energy in the stage before cutting the noodles, there is a problem that sticking occurs between the noodles, and after that, the noodles cannot be stretched smoothly in the process of stretching the noodles before cutting , or the noodles are broken, so the weight of the cut noodles is inconsistent

According to this method, in the stage before the hot air compressed air is blown out, the density of the noodles increases due to the weight of the noodles, and the surface gradually dries up, so the viscosity of the noodle surface becomes high. The effect of opening is weakened, and the full effect cannot be obtained