Dried noodles and production method thereof

Abstract

The present invention produces dried noodles that prevent or inhibit "breakage of noodles" as a problem of high-temperature hot-air drying. Disclosed is dried noodles containing a main raw material and at least one cross-linked alpha potato starch selected from the group consisting of etherified cross-linked alpha potato starch and esterified cross-linked alpha potato starch, wherein the viscosity of the cross-linked alpha potato starch is 50 mPa-s or less under the following measurement conditions: slurry temperature of 20°C, slurry concentration of 5% by mass, and rotation speed of 60 rpm.

Description

[Technical Field]

[0001] This invention relates to dried noodles and their manufacturing method, and particularly to fast food dried noodles dried by high-temperature hot air drying and their manufacturing method. [Background Technology]

[0002] There are two main drying methods for instant noodles: frying and non-frying. Non-frying drying methods generally include hot air drying, microwave drying, freeze drying, and cold drying. Raw materials include wheat flour, starch, and brine used in Chinese noodles, while in Japanese noodles, phosphates are used instead of brine. Salt, powdered egg, thickening polysaccharides, oils, lecithin, and others may be added as needed. After mixing the raw materials, the noodles are made using conventional methods and then dried using a specified drying method after steaming or boiling to obtain fried noodles and non-fried noodles (non-fried noodles).

[0003] There are two main types of instant noodles: those cooked in a pot and those prepared by adding hot water. The former, the pot-cooked type, uses a higher heat level during preparation, allowing the hot water to quickly penetrate the noodles and fully swell the starch particles. Therefore, pot-cooked noodles tend to have a more elastic texture. On the other hand, the hot-water-prepared type (hereinafter also called "instant noodles"), whether fried or non-fried, uses less heat during preparation, resulting in a longer time for the hot water to reach the noodles, and the starch particles inside the noodles cannot swell quickly enough. Therefore, if instant noodles are not flat and thin, their hot water rehydration properties are poor, tending to become hard.

[0004] The following section describes the characteristics of commonly known frying and non-frying drying methods as drying methods for fast food dried noodles.

[0005] The characteristic of the deep-frying drying method is that noodles are rapidly dehydrated and dried by deep-frying. Because the internal structure of the dried noodles becomes porous, they become edible in a short time when hot water is added or boiled. However, noodles obtained by this method, due to their porous structure, are non-sticky and tend to become brittle, resulting in a less satisfying eating experience.

[0006] Furthermore, the following section will demonstrate the characteristics of low-temperature hot air drying and high-temperature hot air drying methods, which are generally known non-fried drying methods.

[0007] In low-temperature hot air drying, hot air at a drying temperature below 100°C is used to slowly dry the noodles. This results in a dense, bubble-free structure, giving the noodles a more elastic texture when cooked. However, this dense structure also makes it difficult for moisture to penetrate the noodles during cooking.

[0008] In high-temperature hot air drying, an approach explored to address the shortcomings of low-temperature hot air drying, the drying temperature is above 100℃ and the hot air velocity is around 10 m / s. Water is rapidly evaporated at a temperature higher than the boiling point of water to dry the noodles. This high-temperature hot air drying method causes the noodles to foam and puff due to the rapid evaporation of water, resulting in a porous internal structure similar to fried noodles. Therefore, compared to low-temperature hot air drying, moisture easily penetrates the noodles during preparation, resulting in noodles with good rehydration properties. However, noodles obtained through high-temperature hot air drying, similar to those obtained through frying, tend to have a non-sticky and brittle texture due to their porous structure, especially in instant noodles, where they cannot achieve the sticky texture of fresh noodles.

[0009] Furthermore, a problem known as "noodle breakage" occurs in high-temperature hot air drying methods. Noodle breakage refers to the phenomenon where, during the rapid drying process at high temperatures, the surface of the noodle dries faster than the center, leading to uneven shrinkage due to the moisture difference between the surface and center, resulting in large cavities in the center. Furthermore, noodles exhibiting this breakage will split in two upon consumption. This significantly reduces the texture and appearance, severely damaging the product's commercial value. Since noodle breakage is more pronounced with thicker noodles, the thickness of noodles used in conventional high-temperature hot air drying for fast-food noodles is limited. In particular, it is difficult to manufacture thicker fast-food non-fried udon noodles using this method. The presence of large cavities within the noodles results in a non-sticky and brittle texture, even assuming no separation during consumption, unlike the sticky texture of fresh noodles.

[0010] Several techniques have existed in the past as a means to solve the problem known as "noodle breakage" in high-temperature hot air drying methods.

[0011] Patent Document 1 (Patent No. 4671663) describes a method for manufacturing instant noodles that is "a mixture obtained by kneading water into noodles, which contains at least a main ingredient and oil or / and emulsifier with a particle size of 0.15 mm or more, is used to make noodles, which are then steamed and dried by hot air at a temperature of 110°C or higher; and the main ingredient is selected from wheat flour, durum wheat flour, buckwheat flour, barley flour and starch, and when any 5 identical instant noodle products are selected for testing, the standard deviation of the cross-sectional area of ​​the noodles in the length direction is 0.3 or less, and the amount of the powdered oil or emulsifier added is 0.5 to 5% of the main ingredient."

[0012] Patent document 2 (Patent No. 5153964) describes "dry noodles with a cross-sectional area porosity of 0.1% to 15% and a unit porosity of 0.01% to 1% and a gelatinization degree of 30% to 75% and a porous structure" and "a method for manufacturing dry noodles with a final gelatinization degree of 30% to 75% by foaming and drying a raw dough made from 100% oil-derived powdered oil containing a main ingredient and a total weight of more than 0.5% to less than 6% of the main ingredient relative to the total weight of the main ingredient, at 90°C to 150°C".

[0013] [Existing Technical Documents]

[0014] [Patent Documents]

[0015] Patent Document 1: Patent No. 4671663

[0016] Patent Document 2: Patent No. 5153964 [Summary of the Invention]

[0017] [The technical problem that the invention aims to solve]

[0018] These patent documents describe methods to prevent noodle breakage during drying by adding powdered or granular oils or emulsifiers to the raw materials, creating multiple granular pores inside the noodles during cooking and / or drying. These methods, by simply adding powdered or granular oils or emulsifiers as raw materials, can relatively easily prevent noodle breakage during high-temperature drying. However, although these are non-frying drying methods, the necessity of using oils makes them unsuitable for reducing oil content in noodle manufacturing.

[0019] This invention provides a dried noodle and a method thereof that can prevent or suppress “noodle breakage” in fast food dried noodles caused by high-temperature hot air drying without using powdered or granular oils or emulsifiers as oil components.

[0020] [Technical Solution to the Problem]

[0021] The present invention includes the following embodiments [1] to [8].

[0022] [1] A dried noodle containing a main raw material and at least one type of cross-linked α-potato starch selected from etherified cross-linked α-potato starch and esterified cross-linked α-potato starch, wherein the viscosity of the cross-linked α-potato starch is less than 50 mPa·s under the following conditions: slurry temperature 20°C, slurry concentration 5% by mass and rotation speed 60 rpm.

[0023] [2] The dried noodle described in Project 1, wherein the amount of cross-linked α-potato starch added is 1 to 10 by mass relative to the total mass of the main raw material and the cross-linked α-potato starch.

[0024] [3] The drying surface described in either item 1 or 2, wherein hot air drying and puffing are performed at a temperature of 100-150°C and a wind speed of 5-25 m / s.

[0025] [4] A method for manufacturing dried noodles, comprising:

[0026] A dough is prepared by mixing the main raw materials, and at least one type of cross-linked α-pot starch selected from etherified cross-linked α-pot starch and esterified cross-linked α-pot starch with a viscosity of less than 50 mPa·s under the test conditions of slurry temperature of 20℃, slurry concentration of 5% by mass and rotation speed of 60 rpm, and water.

[0027] Noodles are made from this raw dough, and

[0028] The noodles are dried.

[0029] [5] The method for manufacturing dried noodles described in Project 4, wherein the amount of cross-linked α-potato starch added is 1 to 10 by mass relative to the total mass of the main raw material and the cross-linked α-potato starch.

[0030] [6] The method of manufacturing dried noodles as described in item 4 or 5 further includes filling the noodles into a mold in portions, the dried noodles being fast food dried noodles.

[0031] [7] The method for manufacturing dried noodles described in Project 6, wherein the drying process further includes using hot air at a temperature of 100-150°C and a wind speed of 5-25 m / s to dry and puff the noodles.

[0032] [8] The method for manufacturing dried noodles described in Project 6, wherein the drying further includes: pre-drying the noodles with hot air at a temperature of 80-115°C and a wind speed of 1-10 m / s until the moisture content of the noodles is 15-25% by mass, and then drying the noodles with hot air at a temperature of 100-150°C and a wind speed of 5-25 m / s until the moisture content of the noodles is 7-14% by mass and puffing the noodles.

[0033] [Invention Effects]

[0034] This invention, by adding cross-linked α-potato starch selected from etherified cross-linked α-potato starch and esterified cross-linked α-potato starch to the dough, without using powdered or granular oils or emulsifiers, and regardless of the thickness of the noodles, can easily prevent or suppress "noodle breakage" in fast-food dried noodles caused by high-temperature hot air drying. Furthermore, it also suppresses excessive puffing of the noodles associated with "noodle breakage." Therefore, it prevents the noodles from breaking into two pieces during consumption, and furthermore, it yields noodles with a sticky texture. These effects can also be achieved in fast-food dried noodles, such as udon noodles, which have significantly thicker noodles.

[0035] This invention is effective not only for noodles manufactured using high-temperature hot air drying methods where "noodle breakage" is a problem, but also for so-called "dried noodles" that are dried at low temperatures for a long time (e.g., 35–45°C for 6 hours) by hanging noodles on rods. Dried noodles are prone to "noodle cracking" (i.e., the noodles becoming crazy) due to a phenomenon similar to "noodle breakage," making long-term, low-temperature drying necessary. By applying this invention to dried noodles, to prevent or suppress "noodle cracking," compared to conventional dried noodles dried at low temperatures for long periods, the drying temperature is slightly increased (e.g., 50–90°C, preferably 70–80°C), and the drying time is shortened (e.g., 3–4 hours), while still preventing "noodle cracking." [Attached Image Description]

[0036]

【 Figure 1 The image shows starch granules from noodle sample number 12 (control) after being subjected to sealed pressure heating and sterilization treatment, photographed at 400x magnification.

[0037]

【 Figure 2 The image is a photograph taken at 400x magnification of the starch granules from noodle #13 after it underwent sealed pressure heating and sterilization treatment.

[0038]

【 Figure 3 The image shows starch granules from noodle #14 after being subjected to sealed, pressurized, and heat-sterilized treatment, photographed at 400x magnification.

[0039]

【 Figure 4 The image shows starch granules from noodle sample number 15 after being subjected to sealed pressure heating and sterilization treatment, photographed at 400x magnification.

[0040]

【 Figure 5 [Image 1] is a cross-sectional photograph of the noodles in Example 1, taken at 50x magnification.

[0041]

【 Figure 6 The image shown is a cross-sectional photograph of the noodles in Comparative Example 1, taken at 50x magnification.

Implementation Method

[0042] Next, for illustrative purposes, representative embodiments of the invention will be described in more detail with reference to the accompanying drawings, but the invention is not limited to these embodiments. Percentages, unless otherwise specified, are all based on mass.

[0043] In this instruction manual, "dried noodles" refers to noodles obtained by drying noodles after they have been made by methods such as frying, hot air drying, microwave drying, freeze drying, or cold drying.

[0044] In this instruction manual, "fast food dried noodles" refers to the aforementioned "dried noodles," including those shaped into individual portions for easy preparation and consumption, such as those cooked in a pot or those prepared by adding hot water. For easy preparation, these include cooking the noodles in a pot with hot water for several minutes (e.g., 1 minute, 3 minutes, 5 minutes, or 7 minutes), and adding hot water and letting them sit for several minutes (e.g., 1 minute, 3 minutes, 5 minutes, or 7 minutes).

[0045] In this specification, "fast food puffed dried noodles" refers to the aforementioned "fast food dried noodles" in which the noodles are puffed. As a means of puffing noodles, for example, noodles are puffed by drying them with high-temperature hot air (e.g., 100-150°C, wind speed 5-25 m / s).

[0046] The "resistance to sealed pressure heating sterilization" of potato starch in this specification refers to the fact that when dry flour is placed in a container and immersed in water, then subjected to sealed pressure heating sterilization (120°C, 10 minutes), and the sterilized flour is then crushed in a mortar and pestle and observed under an optical microscope (e.g., at 400x magnification), the characteristic oval shape of potato starch can be confirmed. Sealed pressure heating sterilization equipment can be used in the sealed pressure heating sterilization process.

[0047] One embodiment of the present invention relates to a dried surface containing a main raw material and at least one type of cross-linked α-potato starch selected from etherified cross-linked α-potato starch and esterified cross-linked α-potato starch. The viscosity of the cross-linked α-potato starch is below 50 mPa·s under the following conditions: slurry temperature of 20°C, slurry concentration of 5% by mass, and rotation speed of 60 rpm.

[0048] Without expecting to be bound by any theory, the effect of this invention in preventing or inhibiting "noodle breakage" is believed to be achieved by the following mechanism: The specific cross-linked α-potato starch added in this invention, due to its difficulty in gelatinization and large starch granules, does not mix uniformly with other ingredients (e.g., wheat flour and other starches) in the dough, and during drying, it can create air passages within the dough. During drying, moisture evaporates through these air passages, which is believed to prevent or inhibit "noodle breakage."

[0049] (Materials for the dough)

[0050] In this invention, the material of the noodles is not particularly limited. That is, materials used in the manufacture of conventional dried noodles can be used without particular restriction. More specifically, for example, the main and secondary ingredients described on pages 52-62 of "New Introduction to Instant Noodles" supervised by the Japan Fast Food Industry Association can be used in this invention.

[0051] (Main ingredient)

[0052] Examples of main raw materials that can be used in this invention include, for example, wheat flour, durum wheat flour, buckwheat flour, barley flour, starch, rice flour, or mixtures thereof. Among these, suitable main raw materials include, for example, wheat flour such as ASW (Australian white intermediate wheat, approximately 10% protein) and HRW (US / Japan red durum wheat, approximately 11% protein). Starches include, for example, potato starch, tapioca starch, waxy corn starch, corn starch, wheat starch, and processed starches such as etherified starch, esterified starch, cross-linked starch, oxidized starch, and esterified cross-linked starch obtained from these as raw materials. When a mixture of wheat flour and starch is used as the main raw material, for example, a wheat flour:starch mass ratio of 75:25 to 80:20 can be used.

[0053] (by-product)

[0054] In this invention, additional raw materials may also be added to the surface. Examples of usable additional raw materials include brine, phosphates, polyphosphates, salt, thickening polysaccharides, eggs, gluten, etc.

[0055] (Cross-linked α-potato starch)

[0056] Crosslinked α-potato starch, selected from etherified and esterified crosslinked α-potato starch, can be obtained by crosslinking and etherifying or esterifying potato starch, followed by α-modification of the resulting etherified or esterified crosslinked potato starch. Both etherification and esterification promote α-modification of starch by terminalizing the hydroxyl groups of highly crosslinked potato starch, contributing to the formation of potato starch with a crosslinking degree and α-modification degree suitable for this invention.

[0057] The method of crosslinking is not particularly limited; for example, crosslinking agents such as metaphosphates and adipates can be used. Crosslinking treatment using sodium trimetaphosphate or phosphorus oxychloride as crosslinking agents is preferred.

[0058] The method of etherification is not particularly limited; for example, etherification of propylene oxide with hydroxypropyl groups can be cited.

[0059] The method of esterification is not particularly limited. Examples include esterification with anhydrous acetic acid or vinyl acetate, octenyl succinate with octenyl succinic acid, and phosphoric acid monoesterification with orthophosphoric acid, potassium orthophosphate, sodium orthophosphate, or sodium tripolyphosphate. Esterification with anhydrous acetic acid or vinyl acetate is preferred.

[0060] The method of α-ation is not particularly limited, and examples include gelatinization, drying, and pulverization using methods such as drum dryers, spray dryers, and extruders. For instance, in the method using a drum dryer, α-ized starch can be obtained by preparing a 20-25% by mass aqueous suspension of starch as raw material, placing it at 90-120°C for 4-7 minutes, and then weakly drying it for 1 minute in a drum dryer at a surface temperature of around 150°C.

[0061] The degree of crosslinking of starch is determined by measuring the viscosity curve of starch using a Brabender viscometer and can be categorized into three types: "high," "medium," and "low." A viscometer is a device that automatically heats, maintains, and cools a suspension of the sample to record viscosity changes. "Low" crosslinking degree refers to the degree of crosslinking where starch is crosslinked to the point where a collapse (decrease in viscosity) is observed during viscosity curve measurement. "Medium" crosslinking degree refers to the degree of crosslinking where no collapse is observed during viscosity curve measurement, and the viscosity continues to increase, with the starch crosslinked to the point where the viscosity curve shows a right-side increase. "High" crosslinking degree refers to the degree of crosslinking where the starch is crosslinked to the point where the viscosity does not increase significantly during viscosity curve measurement, the viscosity remains approximately constant, and the viscosity curve is approximately horizontal. Furthermore, the degree of crosslinking of α-treated starch is categorized into "high," "medium," and "low" based on the viscosity curve measured in the β-starch state before α-treatment.

[0062] The cross-linked α-potato starch in this invention is even more cross-linked than other starches classified as "high" based on the degree of cross-linking as measured by the viscosity curve of the starch using the Brabender viscometer described above; that is, "ultra-high cross-linking". The degree of cross-linking of cross-linked α-potato starch can be expressed by the viscosity of its slurry. This is achieved by performing cross-linking treatment on the starch, which inhibits starch swelling (see Benonuma et al., "Studies on Phosphoric Acid Derivatives of Starch (Issue 1) Synthesis of Cross-linked Phosphoric Acid Starch from Anhydrous Phosphoric Acid", Journal of the Starch Industry Society, 14, 24-28, 1967), resulting in a decrease in the viscosity of the slurry of the starch, which is called cross-linked starch. That is, high viscosity indicates low cross-linking degree, and low viscosity indicates high cross-linking degree. "Ultra-high cross-linking" specifically refers to a viscosity of less than 100 mPa·s, preferably less than 20 mPa·s, and more preferably less than 10 mPa·s, measured under the conditions of a slurry temperature of 20°C, a slurry concentration of 5% by mass, and a rotation speed of 60 rpm.

[0063] The degree of crosslinking of cross-linked α-potato starch can also be expressed as the "resistance to sealed pressure heating sterilization" of potato starch. As described above, by performing crosslinking treatment on starch, the swelling and excessive gelatinization of starch granules are inhibited, making the starch granules difficult to disintegrate even after sealed pressure heating sterilization. Its presence can be confirmed even in noodles after sealed pressure heating sterilization. The crosslinked α-potato starch in this invention is "ultra-highly crosslinked," meaning that the starch granules are confirmed to not disintegrate even in noodles after sealed pressure heating sterilization.

[0064] In one embodiment of the present invention, the amount of cross-linked α-potato starch added is 1 to 10% by mass relative to the total mass of the main raw material and the cross-linked α-potato starch, preferably 3 to 7% by mass. By adding cross-linked α-potato starch within this range, dried noodles with particularly excellent hot water rehydration properties (recovery properties) and a better texture when eaten can be obtained.

[0065] According to one embodiment of the present invention, a method for manufacturing dried noodles is provided, comprising: mixing main raw materials and at least one type of cross-linked α-pot starch selected from etherified cross-linked α-pot starch and esterified cross-linked α-pot starch with a viscosity of less than 50 mPa·s under the conditions of a slurry temperature of 20°C, a slurry concentration of 5% by mass and a rotation speed of 60 rpm, to prepare raw dough, manufacturing noodles from the raw dough, and drying the noodles.

[0066] Mixing can be done using machinery such as mixers. Water can also be used to mix the water, which contains dissolved phosphates, salt, etc.

[0067] The method of noodle making is not particularly limited as long as it is a method of shaping the kneaded dough into noodles. For example, it can be carried out by the following methods: (1) rolling the kneaded dough with rollers and cutting it out. (2) extruding it with an extruder and directly forming it into noodles. In the method of (1), for example, the kneaded dough is rolled into a sheet (called a strip) using rollers. Usually, multiple strips are rolled at the same time (for example, 2), and then the multiple strips are combined into one using rollers. Next, the combined strip is rolled using multiple rollers, and the desired thickness is obtained by the ratio of the circumferential speed between the rollers. Then, the rolled strip is cut into a noodle shape using a blade device. Sometimes the devices used in the compounding and rolling are collectively referred to as a compound rolling mill. The length of the groove of the blade is expressed by the number of noodles cut with a width of 30 mm, called a branch. For example, the 10th blade produces 10 noodles with a width of 30 mm for the strip (that is, the width of one noodle is 3 mm). In addition, the blade can be of various shapes, such as angular blade or round blade, depending on the shape of the noodles produced.

[0068] Drying can be carried out using a variety of methods, such as frying, hot air drying, microwave drying, freeze drying, and cold drying.

[0069] According to one embodiment of the invention, noodles are shaped and filled into a mold in portions. Generally, before shaping and filling, the noodles are cut perpendicularly to their length to a portion length. The noodles may also be untied before shaping and filling.

[0070] According to one embodiment of the present invention, noodles are dried with high-temperature hot air. The high-temperature hot air drying method generally consists of two steps: pre-drying, which adjusts the moisture content of the noodles to 15%–25% by mass to prevent rapid foaming and puffing, and the actual drying, which puffs the pre-dried noodles. Using the cross-linked α-potato starch of the present invention, the pre-drying step can be omitted.

[0071] In this drying process, the noodles are dried and puffed using hot air adjusted to a temperature of 100–150°C (preferably 115–135°C) and a wind speed of 5–25 m / s (preferably 8–20 m / s). During this process, the noodles foam due to the rapid evaporation of moisture, resulting in "noodle puffing." This drying process can last, for example, 2–5 minutes. In one embodiment, by puffing and drying the noodles with high-temperature, high-speed hot air, the water content in the noodles is reduced to 7–14% by mass.

[0072] Pre-drying can be performed arbitrarily before this main drying process. In the pre-drying process, the noodles are pre-dried with hot air adjusted to a temperature of 80-115°C (preferably 95-105°C) and a wind speed of 1-10 m / s (preferably 3-5 m / s), adjusting the moisture content of the noodles to 15%-25% by mass. By performing this process, the center of the noodles can be dried rapidly and effectively during the main drying process with high-temperature hot air, preventing the noodles from excessively foaming and puffing.

[0073] High-temperature hot air drying can be performed using conventional hot air drying methods. Various types of hot air dryers are available, including box-type, tunnel-type, and spiral-type dryers.

[0074] This invention is applicable to all types of dried noodles, including Chinese noodles, udon noodles, buckwheat noodles, dried noodles, cold noodles, flat noodles, Italian pasta, and rice noodles such as Vietnamese rice noodles and Guilin rice noodles.

[0075]

Example

[0076] <Experimental Methods>

[0077] The experimental method is as follows.

[0078] <Viscosity Measurement Methods>

[0079] Add 10g of 90% ethanol to 10g of starch and stir for 15 seconds to swell the starch. Add 180g of water (20°C) and stir for 3 minutes to prepare a 5% slurry at 20°C. Measure the viscosity of this slurry using a viscometer (BII type viscometer, model BLII, manufactured by Toki Sangyo Co., Ltd.).

[0080] ≪Determination of the cross-sectional area of ​​noodles≫

[0081] The cross-sectional area of ​​the noodles was measured using a digital microscope (model VH-7000, manufactured by KEYENCE Co., Ltd., a measuring device equipped with a CCD camera and a personal computer (PC). First, the cross-section of the noodle sample was photographed using the CCD camera (magnification: 50x). Next, the image from the CCD camera was transferred to the PC, and approximately 20 points were plotted around the perimeter of the image of the noodle to be measured on the PC's monitor. The PC then calculated the cross-sectional area value. Measurements were taken at four points approximately every 2 cm for each noodle, and this was repeated for five noodles. The weighted average of the cross-sectional area values ​​from the 20 measurements (total of the 20 cross-sectional area values ​​ / 20) was taken as the cross-sectional area of ​​the noodle sample.

[0082] <Determination Method for Sterilization Resistance of Starch Granules under Sealed Pressure and Heating>

[0083] Dry noodles were placed in a container and immersed in water, then subjected to a sealed, pressurized, and heat-sterilized treatment (120°C, 10 minutes). The sterilized noodles were then crushed in a mortar and pestle, and the starch granules were observed using an optical microscope (model BX-50, manufactured by Olympus Co., Ltd.) at 400x magnification. The presence of potato starch granules was easily confirmed due to their distinctive oval shape.

[0084] <Experimental Example A (Experimental Numbers 1-11)>

[0085] <Preparation of Control Samples>

[0086] Mix 800g of wheat flour (ASW: 9.5% protein) and 200g of potato starch (Okhotsk Co., Ltd.), and dissolve 5g of sodium polyphosphate and 10g of salt in 330mL of water to form a dough. Roll this dough using a compound rolling mill, cutting it with a 9th-angle blade and a thickness of 1.32mm to obtain noodles. While cutting these noodles to 15cm lengths, keeping them straight, fill a drying mold with 5 noodles without overlapping. Then, dry them for 4 minutes in a dryer at 130°C, 200hPa humidity, and 10m / s airflow to obtain high-temperature hot air dried fast food puffed noodles with a final moisture content of 8% by mass.

[0087] <Preparation of Test Samples>

[0088] Samples of the test starch were prepared and compared using the methods shown below. The terms "high" and "medium" in the table, as mentioned above, refer to the classification based on the viscosity curves of the starch measured using a Brabender viscometer (or, in the case of α-treated starch, the viscosity curve of the untreated β-starch).

[0089] Table 1

[0090]

[0091] Compared to the control sample 1, which consisted of 800g wheat flour and 200g potato starch, the test samples 2-11, which contained added test starch, consisted of 800g wheat flour, 150g potato starch, and 50g test starch. That is, the amount of test starch added was 5% by mass relative to the total mass of wheat flour, potato starch, and test starch. The overall starch addition (total of potato starch and test starch) was set at 20% by mass relative to the total mass of wheat flour, potato starch, and test starch. Since the mixing conditions varied depending on the starch used, samples were prepared using the same method as the control sample, except that the mixing conditions were adjusted to be the same. "Noodle breakage" and "noodle puffing" were evaluated visually.

[0092] [Table 2] Effects of the experimental starch on "noodle breakage" and "noodle puffing"

[0093]

[0094] In the table, "none" and "noodle breakage" refer to the fact that the breakage of the noodle is not confirmed in most cases when the noodle cross-section is observed visually, while "present" refers to the fact that more than 50% of the noodle cross-sections are confirmed to be broken when the noodle cross-section is observed visually.

[0095] In the noodle sample of etherified phosphoric acid cross-linked α-potato starch in Test No. 2, "noodle breakage" was prevented. The etherified phosphoric acid cross-linked potato starch (β) in Test No. 3 was obtained without α-modifying the etherified phosphoric acid cross-linked α-potato starch of Test No. 2 (i.e., α-modifying the starch of Test No. 3 yielded the starch of Test No. 2). In the noodle sample of Test No. 3, "noodle breakage" was not prevented, thus confirming that α-modification treatment is necessary for starch that can be used in this invention. Furthermore, the etherified phosphoric acid cross-linked α-cassava starch in Test No. 4 was manufactured using the same treatment as the etherified phosphoric acid cross-linked α-potato starch of Test No. 2, but with different raw materials. In the noodle sample of Test No. 4, "noodle breakage" was not prevented, thus confirming that cassava is unsuitable as a raw material for starch that can be used in this invention, and potato is suitable.

[0096] <Experimental Example B (Experimental Numbers 12-15)>

[0097] The following etherified cross-linked α-potato starches with the same degree of etherification (degree of substitution (DS) 0.1) but different degrees of crosslinking were tested. Furthermore, based on the classification of crosslinking degree using the viscosity curves of starches measured using a Brabender viscometer (in the case of α-starch, the viscosity curve of un-α-transformed β-starch), the crosslinking degree of the etherified cross-linked α-potato starches used in Test Example B was all "high". The viscosity of the etherified cross-linked α-potato starches was measured using the method described above to further classify the crosslinking degree. The types, DS, degrees of crosslinking, and viscosities of the etherified cross-linked α-potato starches used in the tests are shown in Table 3.

[0098] Table 3

[0099]

[0100] Next, for the etherified cross-linked α-potato starch shown in Table 3, samples were prepared using the same method as in Test Example A above, and comparative tests were conducted. "Noodle breakage" and "noodle puffing" were evaluated visually.

[0101] [Table 4] Effects of etherified and cross-linked α-potato starch with different degrees of cross-linking on "noodle breakage" and "noodle puffing".

[0102]

[0103] In the table, "none" or "noodle breakage" means that, when visually observing the noodle cross-section, breakage was not confirmed in the vast majority of the observed areas; "almost none" means that breakage was confirmed in more than 30% of the observed areas; and "present" means that breakage was confirmed in more than 50% of the observed areas. Experiments 13 and 14 confirmed the effects of preventing or inhibiting noodle breakage and inhibiting excessive noodle puffing.

[0104] Next, the cross-sectional area of ​​noodle samples made from etherified cross-linked α-potassium potato starch as shown in Table 3, and the noodle samples in their raw state before drying, will be determined using the method described above to quantify the degree of "noodle puffing".

[0105] Table 5

[0106]

[0107] In tests 13 and 14 (see Table 4), which visually confirmed the effects of preventing or inhibiting noodle breakage and inhibiting excessive noodle puffing, it was quantitatively determined that excessive noodle puffing was inhibited compared to test 12 (control).

[0108] [Resistance to sterilization by sealed pressure heating of starch granules]

[0109] The above method was used to determine the resistance of starch granules in noodle samples to sterilization under sealed pressure and heat.

[0110] Table 6

[0111]

[0112] Figures 1-4 The image shows starch granules. The presence of starch granules could not be confirmed in the control sample of test number 12. However, as mentioned above, the presence of potato starch was confirmed in tests 13 and 14, which demonstrated the prevention or inhibition of noodle breakage and the inhibition of excessive noodle puffing by the addition of etherified cross-linked α-potato starch. The difference between tests 12 and 13 and 14, considering the presence or absence of etherified cross-linked α-potato starch, indicates that the confirmed starch granules originated from etherified cross-linked α-potato starch.

[0113] [Sensory evaluation]

[0114] Sensory evaluations were conducted on the noodle samples obtained in tests 12–15. The sensory evaluations were performed by 10 judges. The edible samples were prepared by simmering each noodle sample in 500 mL of hot water for 5 minutes. The appearance of the edible samples was evaluated visually, followed by evaluation of texture and other characteristics after consumption.

[0115] Table 7 Sensory Evaluation Results

[0116]

[0117] [Example 1]

[0118] Add 750g of wheat flour (ASW: 9.5% protein), 200g of tapioca starch (Matsutani Chemical Industry Co., Ltd.: Sakura), and 50g of etherified phosphoric acid crosslinked α-potato starch (Matsutani Chemical Industry Co., Ltd.: PinesoftS) to a mixture of 750g of wheat flour (ASW: 9.5% protein), 200g of tapioca starch (Matsutani Chemical Industry Co., Ltd.: PinesoftS), and 5g of sodium polyphosphate and 10g of salt to 380mL of water. Knead the mixture using a mixer to form a dough. Roll this dough using a compound rolling mill, cutting it with a 10th-angle blade and a dough thickness of 1.3mm to obtain noodles. Cut these noodles into 120g pieces and fill them into a drying mold (cylindrical mold φ130mm × depth 45mm) to form noodle blocks. After filling the mold with noodles, cover it. The cover has a φ125mm × depth 10mm recess, which is used to secure the cover by embedding it into the mold. Subsequently, the noodle blocks were dried for 4 minutes and 30 seconds in a dryer with a temperature of 130℃, a humidity of 200hPa, and a wind speed of 10m / s, to obtain high-temperature hot air dried fast food puffed noodles with a final moisture content of 9% by mass, suitable for stewing.

[0119] [Example 2]

[0120] Add 750g of wheat flour (ASW: 9.5% protein), 200g of potato starch (Matsutani Chemical Industry Co., Ltd.: Dandelion), and 50g of etherified phosphoric acid crosslinked α-potato starch (Matsutani Chemical Industry Co., Ltd.: Pinesoft B) to a mixture of water. Dissolve 5g of sodium polyphosphate and 10g of salt in 400mL of water and knead using a mixer to form a dough. Roll this dough using a compound rolling mill, cutting it with a 10th-angle blade and a dough thickness of 1.3mm to obtain noodles. Cut these noodles into 120g pieces and fill them into a drying mold (cylindrical mold φ130mm × depth 45mm) to form noodle blocks. After filling the mold with noodles, cover it. The cover has a φ125mm × depth 10mm recess, which is used to secure the cover by embedding it into the mold. Subsequently, the noodle blocks were dried for 4 minutes and 30 seconds in a dryer with a temperature of 130℃, a humidity of 200hPa, and a wind speed of 10m / s, to obtain high-temperature hot air dried fast food puffed noodles with a final moisture content of 9% by mass, suitable for stewing.

[0121] [Example 3]

[0122] Add 800g of wheat flour (ASW: 9.5% protein), 150g of tapioca starch (Matsutani Chemical Industry Co., Ltd.: Sakura), and 50g of etherified phosphoric acid crosslinked α-potato starch (Matsutani Chemical Industry Co., Ltd.: PinesoftS) to a mixture of 800g of wheat flour (ASW: 9.5% protein), 150g of tapioca starch (Matsutani Chemical Industry Co., Ltd.: PinesoftS), and 5g of sodium polyphosphate and 10g of salt to 330mL of water. Knead the mixture using a mixer to form a dough. Roll this dough using a compound rolling mill, cutting it with a blade (18th angle, 1.5mm thickness) to obtain noodles. Cut these noodles into 120g pieces and fill them into a drying mold (cylindrical mold φ130mm × depth 45mm) to form noodle blocks. After filling the mold with noodles, cover it. The cover has a recess φ125mm × depth 10mm to secure it by embedding the recess into the mold. Subsequently, the noodle blocks were dried for 4 minutes in a dryer with a temperature of 130℃, a humidity of 200hPa, and a wind speed of 10m / s, to obtain high-temperature hot air dried fast food puffed noodles with a final moisture content of 9% by mass, suitable for stewing.

[0123] [Comparative Example 1]

[0124] Except for the absence of 50g of etherified phosphoric acid crosslinked α-potato starch (manufactured by Matsutani Chemical Industry Co., Ltd.: PinesoftS) and the addition of 250g of tapioca starch (manufactured by Matsutani Chemical Industry Co., Ltd.: Sakura), the high-temperature hot air dried fast food puffed noodles were prepared in the same manner as in Example 1.

[0125] [Comparative Example 2]

[0126] Except for the absence of 50g of etherified phosphoric acid crosslinked α-potato starch (manufactured by Matsutani Chemical Industry Co., Ltd.: Pinesoft B) and the use of 250g of potato starch (manufactured by Matsutani Chemical Industry Co., Ltd.: Dandelion), the high-temperature hot air dried fast food puffed noodles were prepared in the same manner as in Example 2.

[0127] [Comparative Example 3]

[0128] Except for the absence of 50g of etherified phosphoric acid crosslinked α-potato starch (manufactured by Matsutani Chemical Industry Co., Ltd.: PinesoftS) and the addition of 200g of tapioca starch (manufactured by Matsutani Chemical Industry Co., Ltd.: Sakura), the high-temperature hot air dried fast food puffed noodles were prepared in the same manner as in Example 3.

[0129] The trade name, supply source, viscosity under the test conditions of 20°C, 5% by mass, and 60 rpm of the etherified phosphoric acid crosslinked α-potato starch used in the examples are shown in Table 8. The formulations of wheat flour, starch, and etherified phosphoric acid crosslinked α-potato starch in Examples 1-3 and Comparative Examples 1-3 are shown in Table 9. The viscosity and resistance to sealing pressure heating were determined by the methods described above. "Yes" in the table indicates resistance to sealing pressure heating, meaning that when a container is placed in dry flour and immersed in water, and then subjected to sealing pressure heating sterilization (120°C, 10 minutes), the characteristic elliptical shape of potato starch can be confirmed when the flour after sealing pressure heating sterilization is crushed in a mortar and observed under an optical microscope at 400x magnification.

[0130] Table 8

[0131]

[0132] Table 9

[0133]

[0134] For the noodle samples of Examples 1-3 and Comparative Examples 1-3, the appearance before preparation was visually evaluated to assess "noodle breakage" and "noodle puffing". In addition, sensory evaluations were performed on prepared edible samples. The sensory evaluations were conducted by 10 judges. The edible samples were prepared by stewing each noodle sample in 500 mL of hot water for 5 minutes. The appearance of the edible samples was visually evaluated, and then the texture and other characteristics were evaluated after consumption.

[0135] Table 10

[0136]

[0137] In the table, "none" and "noodle breakage" refer to the fact that the breakage of the noodle is not confirmed in most cases when the noodle cross-section is observed visually, while "present" refers to the fact that more than 50% of the noodle cross-sections are confirmed to be broken when the noodle cross-section is observed visually.

[0138] exist Figure 5 A cross-sectional photograph of the noodles from Example 1 is shown. Figure 6 A cross-sectional photograph of the noodles of Comparative Example 1 is shown. In the cross-sectional view of the noodles of Comparative Example 1, a large void is shown in the central part of the noodles, that is, "noodle breakage" has occurred. On the other hand, in the cross-section of the noodles of Example 1, there is no "noodle breakage" and no excessive puffing of the noodles.

Claims

1. Fast food puffed dried noodles contain: Contains wheat flour as the main ingredient, and Etherified cross-linked α-potato starch, The viscosity of the cross-linked α-modified potato starch was below 50 mPa·s under the following conditions: slurry temperature 20℃, slurry concentration 5% by mass, and rotation speed 60 rpm. Free of powdered or granular oils or emulsifiers. The fast food puffed and dried noodles are obtained by hot air drying and puffing at a temperature of 100-150℃ and a wind speed of 5-25m / s.

2. The fast food puffed dried noodles according to claim 1, wherein the amount of cross-linked α-potato starch added is 1 to 10 by mass relative to the total mass of the main raw material and the cross-linked α-potato starch.

3. A method for manufacturing puffed and dried instant noodles, comprising: A dough was prepared by mixing wheat flour as the main ingredient, etherified cross-linked α-potato starch with a viscosity below 50 mPa·s under the following conditions: slurry temperature 20℃, slurry concentration 5% by mass, and rotation speed 60 rpm. Noodles are made from this raw dough, and The noodles were dried and puffed with hot air at a temperature of 100–150℃ and a wind speed of 5–25 m / s. The fast food puffed dry noodles do not contain powdered or granular oils or emulsifiers.

4. The method for manufacturing fast food puffed dried noodles according to claim 3, wherein the amount of cross-linked α-potato starch added is 1 to 10 by mass relative to the total mass of the main raw material and the cross-linked α-potato starch.

5. The method of manufacturing fast food puffed dried noodles according to claim 3 or 4, further comprising filling the noodles into a mold in portions.

6. The method for manufacturing fast food puffed dried noodles according to claim 3 or 4, wherein the drying process further includes: The noodles are pre-dried using hot air at a temperature of 80–115℃ and a wind speed of 1–10 m / s until the moisture content of the noodles is 15–25% by mass. The noodles are dried using hot air at a temperature of 100–150°C and a wind speed of 5–25 m / s until the moisture content of the noodles is 7–14% by mass, and the noodles are puffed up.

Images