The manufacturing method of fried instant noodles and fried instant noodles

Abstract

This invention provides a method for manufacturing fried instant noodles with high alpha content and excellent taste and texture. The method includes a step of frying and drying raw noodles without steaming or boiling them. Specifically, this invention provides a method for manufacturing fried instant noodles, comprising the following steps: mixing and kneading a dough containing a main ingredient, at least one calcium-containing material selected from calcined calcium and calcium hydroxide, and water to obtain a dough; cutting raw noodles from the dough; and frying and drying the raw noodles without steaming or boiling them.

Description

Technical Field

[0001] This invention relates to a method for manufacturing fried instant noodles (fast fried noodles, ready-to-eat fried noodles) and the fried instant noodles themselves. Background Technology

[0002] In recent years, consumers have been seeking truly authentic instant noodles. For example, with instant ramen, they not only want ease of storage and cooking, but also a more authentic taste, texture, and appearance. Furthermore, to address environmental issues such as the Sustainable Development Goals (SDGs), companies continue to strive to make the manufacturing process of instant noodles more energy-efficient.

[0003] Instant noodles are generally divided into fried noodles and non-fried noodles. The manufacturing process of instant noodles generally includes: mixing and kneading wheat flour (the main ingredient) and other ingredients using a mixer or similar equipment to obtain dough; making noodles from the dough; steaming the noodles; and drying the steamed noodles. Fried noodles are obtained by drying the noodles in heated oil. Non-fried noodles are obtained by hot air drying, microwave drying, freeze drying, or dry-cold drying of the noodles.

[0004] It is also known that a method of frying and drying noodles without steaming or boiling them is used, i.e., frying and drying them while they are still raw.

[0005] Patent document 1 (Japanese Patent Application Publication No. 2018-121629) describes "a method for manufacturing fried instant noodles, which includes the following steps: adding water to raw materials containing wheat flour, starch and thickening polysaccharides, mixing and kneading to obtain raw dough, cutting raw noodles; and frying the raw noodles without α-modification."

[0006] Patent document 2 (Japanese Patent Application Publication No. 2020-202771) describes "a method for manufacturing fried instant noodles, which includes the following steps: adding water to the main raw material, mixing and kneading to obtain raw dough, and cutting raw noodles; and, without α-processing the raw noodles, allowing water to adhere to the raw noodles, performing oil spraying treatment, and then immersing them in oil for deep frying."

[0007] Existing technical documents

[0008] Patent documents

[0009] Patent Document 1: Japanese Patent Application Publication No. 2018-121629

[0010] Patent Document 2: Japanese Patent Application Publication No. 2020-202771 Summary of the Invention

[0011] The problem that the invention aims to solve

[0012] In the methods described in Patent Documents 1 and 2, the raw noodles are dried during the frying process without alpha-oxidation. Therefore, the steaming machine used in the conventional instant noodle manufacturing process is not required, and fried instant noodles can be manufactured with low energy.

[0013] However, when these methods are used without alpha oxidation (i.e., without steaming or boiling but only for frying and drying), the wheat flour, the main ingredient in fried instant noodles, has insufficient alpha oxidation, and the taste and texture sometimes do not meet expectations. Although adding starch as one of the main ingredients can improve the overall alpha oxidation of fried noodles, insufficient alpha oxidation of wheat flour significantly affects the taste and texture of fried instant noodles.

[0014] In the oil spraying process described in Patent Document 2, the oil, which becomes droplets, is in constant contact with air, making it prone to deterioration. Consequently, deteriorated oil sometimes remains in fried instant noodles, negatively impacting the flavor, and it is difficult to reduce the amount of oil used in the oil spraying process.

[0015] The purpose of this disclosure is to provide a method for manufacturing fried instant noodles with high alpha degree and excellent taste and texture, including a method of manufacturing fried instant noodles that involves frying and drying the noodles without steaming or boiling them.

[0016] Methods for solving problems

[0017] The inventors have discovered that, compared to instant noodles that are α-laminated through steaming and then deep-fried, instant noodles that are deep-fried without steaming exhibit a powdery texture and an undercooked taste. Furthermore, the inventors have also found that, compared to instant noodles that are deep-fried without steaming, instant noodles that are deep-fried with α-laminated through steaming exhibit less puffing of the noodles during deep-frying and contain less oil. Based on these findings, the inventors believe that suppressing noodle puffing during deep-frying is important for improving taste and texture when deep-frying without steaming.

[0018] The inventors conducted in-depth research and discovered that, as one of the noodle ingredients, by using at least one calcium-containing material selected from calcined calcium and calcium hydroxide, even without steaming or boiling the raw noodles, the α-degree of instant noodles can be effectively utilized to increase the α-degree of fermentation and inhibit noodle puffing. Furthermore, it was found that inhibiting noodle puffing reduces the oil content of fried instant noodles, thereby further improving the flavor.

[0019] The present invention includes the following solutions.

[0020] [Solution 1] A method for manufacturing fried instant noodles, comprising the following steps:

[0021] The dough is obtained by mixing and kneading the flour ingredients, wherein the flour ingredients contain a main ingredient, at least one calcium-containing material selected from calcined calcium (calcined calcium) and calcium hydroxide, and water.

[0022] Cut raw noodles from the dough, and

[0023] The raw noodles are fried and dried without steaming or boiling.

[0024] [Scheme 2] According to the method described in Scheme 1, the content of the calcium-containing material in the flour raw material is 0.05 parts by mass to 0.5 parts by mass based on 100 parts by mass of the main raw material.

[0025] [Solution 3] The method according to Solution 1 or 2, wherein the frying and drying is carried out at a temperature above 140°C.

[0026] [Solution 4] The method according to any one of Solutions 1 to 3, wherein the frying and drying time at a temperature below 140°C is less than 10 seconds.

[0027] [Solution 5] The method according to any one of Solutions 1 to 4 further includes a step of making water adhere to the raw noodles before the frying and drying.

[0028] [Solution 6] A fried instant noodle, containing at least one calcium-containing material selected from calcined calcium and calcium hydroxide, having an α-degree of oxidation of 70% to 86% and an oil content of 18% to 28% by mass.

[0029] [Scheme 7] The fried instant noodles according to Scheme 6 have an arithmetic mean surface roughness Sa of 2μm to 5.3μm.

[0030] [Solution 8] The fried instant noodles according to Solution 6 or 7, wherein the content of the calcium-containing material is 0.057% to 0.57% by mass.

[0031] Invention Effects

[0032] According to the present invention, fried instant noodles with high alpha degree and excellent taste and texture can be produced by frying and drying raw noodles without steaming or boiling them.

[0033] The foregoing description should not be construed as disclosing all embodiments of the invention or all advantages related to the invention. Attached Figure Description

[0034] Figure 1 This is a microscope photograph of the surface of the fried instant noodles in Example 1.

[0035] Figure 2 This is a microscope photograph of the surface of fried instant noodles in Comparative Example 1. Detailed Implementation

[0036] The present invention will now be described in more detail to illustrate representative embodiments, but the invention is not limited to these embodiments. In the following description, unless otherwise specified, "parts" and "%" indicating quantity and ratio are based on mass.

[0037] In this disclosure, "noodles" refers to foods made primarily from powdered ingredients such as wheat flour and starch, processed into strips, and cooked to an edible state through methods such as boiling, simmering, stir-frying, adding hot water, or heating directly or by adding water and then microwaving. Examples of noodles include udon noodles, wide noodles (chess-shaped noodles), Chinese noodles, buckwheat noodles, and pasta. Examples of noodle states before cooking include: raw noodles, semi-raw noodles, dried noodles, steamed noodles, boiled noodles, frozen noodles, and instant noodles.

[0038] In this disclosure, "fried instant noodles" refers to noodles in which the moisture content is dried to about 1% to about 10% by mass through frying and drying, and refers to noodles cooked by boiling in hot water, adding hot water when eating, or cooking by adding water and heating in a microwave oven.

[0039] In this disclosure, "cutting strength of fried instant noodles" refers to the cross-sectional area of ​​the noodles measured after 1 minute, following the steps described in the embodiments, after 3 minutes of soaking. The cross-sectional area of ​​the noodles is 1 mm². 2 Shear strength (mN / mm) 2 ).

[0040] In this disclosure, "cross-sectional area of ​​the noodle" refers to the area of ​​a cross-sectional shape perpendicular to the length direction of the noodle.

[0041] [Manufacturing method for fried instant noodles]

[0042] One embodiment of the method for manufacturing fried instant noodles includes the following steps:

[0043] Dough is obtained by mixing and kneading flour ingredients, wherein the flour ingredients contain a main ingredient, at least one calcium-containing material selected from calcined calcium and calcium hydroxide, and water.

[0044] Cut raw noodles from the dough, and

[0045] The raw noodles are fried and dried without steaming or boiling.

[0046] In this embodiment, apart from using the aforementioned calcium-containing material as one of the noodle ingredients, processes previously known in the technical field of fried instant noodles can be used without particular restriction.

[0047] By using the aforementioned calcium-containing material as one of the noodle ingredients, the puffing of noodles during frying and drying can be suppressed. Furthermore, the calcium-containing material can increase the moisture content of the dough while maintaining noodle-making adaptability. Thus, the moisture contained in the raw noodles is effectively utilized, and alpha formation of the noodles is highly promoted solely through frying and drying. The fried instant noodles of this disclosure have a high degree of alpha formation, thus eliminating the powdery and uncooked feel when eaten. In addition, due to the suppression of noodle puffing, the noodles have a high density, which, combined with the high degree of alpha formation, results in excellent elasticity and chewiness. Furthermore, the suppression of noodle puffing reduces the amount of oil that penetrates from the noodle surface into the interior during frying and drying. This not only reduces the amount of oil used in frying and drying but also improves the flavor of the fried instant noodles.

[0048] <Ingredients for Noodles>

[0049] As a raw material for fried instant noodles, there are no particular restrictions on the use of materials previously known for manufacturing fried instant noodles. Specifically, for example, the main and secondary ingredients listed in items 52-62 of "New Introduction to Instant Noodles" supervised by the Japan Instant Food Industry Association, published by Japan Food and Food News (Heisei 10) can be used.

[0050] (Main ingredient)

[0051] Examples of main ingredients include wheat flour, buckwheat flour, barley flour, and rice flour. Starch can also be included as a main ingredient.

[0052] In one embodiment, the main ingredient comprises wheat flour. In this embodiment, the main ingredient may also comprise starch.

[0053] Examples of wheat flour include ASW (Australian white intermediate wheat, approximately 10% protein) and HRW (American red hard wheat, approximately 11% protein).

[0054] Starch as an arbitrary component includes, for example, sweet potato starch, potato starch, tapioca starch, glutinous corn starch, corn starch, and wheat starch. Ether-based starches, ester-based starches, cross-linked starches, and oxidized starches derived from these starches can also be used.

[0055] As starches, tapioca starch, potato starch, and glutinous corn starch, as well as their etherified and esterified starches, are preferred. Compared to wheat flour, tapioca starch, potato starch, and glutinous corn starch have lower gelatinization initiation temperatures and higher water absorption rates, making them easier to α-alloy during frying and drying. Therefore, they can effectively improve the α-alloying degree of noodles.

[0056] The aforementioned effects can be further enhanced by etherification or esterification of cassava starch, potato starch, and glutinous corn starch. There are no particular limitations on the processing methods and degree of chemical reaction in etherification and esterification. Examples of etherified starches include hydroxypropyl starch. Examples of esterified starches include acetate starch, phosphate starch, and octenyl succinate starch.

[0057] Starch can cross-link. When using moderately or highly cross-linked starch, it tends to provide a chewier (tougher) texture when consumed. When using moderately or highly cross-linked starch, it is preferable to adjust other factors (e.g., reduce the protein content of the wheat flour).

[0058] The amount of starch used varies depending on the desired noodle thickness, but based on the mass of the main ingredient, it is preferably 1 to 50% by mass, more preferably 5 to 40% by mass. For thin noodles such as pork bone ramen, less starch can be used; however, for medium and thick noodles, a higher starch content is preferred to ensure good rehydration properties (hot water rehydration). Using more than 1% by mass of starch ensures good rehydration and texture during consumption. Using less than 50% by mass suppresses stickiness in instant noodles during frying, improving production efficiency.

[0059] (Calcium-containing materials)

[0060] The calcium-containing material is selected from at least one of calcined calcium and calcium hydroxide. In this disclosure, calcined calcium (calcined calcium) refers to a material mainly composed of calcium oxide obtained by calcining lime, shells, eggshells, etc., used as raw materials, and is distinct from calcium phosphate obtained by calcining fish bones, whey, etc., used as raw materials. Calcium hydroxide can be added externally or generated by hydrating calcined calcium with moisture in the flour raw materials.

[0061] Generally, calcined calcium is used to improve the elasticity (toughness) of raw or dried noodles, or as a substitute for baking soda. It is known that when calcined calcium is used in conventional fried instant noodles manufactured through steaming and frying processes, the high pH of calcined calcium causes scorching (excessive browning) on ​​the surface of the noodles during frying and drying. According to this disclosure, since raw noodles are fried and dried without a steaming process, browning is less likely to occur on the noodle surface even when calcined calcium is used, preventing the appearance and taste of the noodles from reaching an unacceptable level as a product, thus achieving the effects of this disclosure.

[0062] The amount of calcium-containing raw material used can be appropriately determined based on the pH of the starch, additives, etc. used. For example, based on 100 parts by weight of the main raw material, the amount of calcium-containing raw material used can be 0.05 to 0.5 parts by weight, 0.08 to 0.4 parts by weight, or 0.1 to 0.35 parts by weight. By keeping the amount of calcium-containing raw material used within the above range, the appearance and taste of the noodles can be maintained at an acceptable level for the product, while inhibiting noodle puffing and effectively promoting alpha formation of the noodles.

[0063] (Byproduct)

[0064] The dough ingredients may also contain by-products. Examples of by-products include baking soda, phosphates, salt, eggs, heat-coagulated proteins, and gluten. By-products can be mixed into the main ingredients in powder form or dissolved in water and mixed with the main ingredients.

[0065] As a by-product, the use of thermocoagulated proteins can further reduce the oil content in fried instant noodles. While not wishing to be bound by any theoretical framework, it is believed that thermocoagulated proteins gelatinize or solidify upon heating, thereby inhibiting oil penetration into the interior of the fried instant noodles during the frying and drying process. Thermocoagulated proteins can be mixed into the main ingredients in powder form or dissolved in water and mixed with the main ingredients. Thermocoagulated proteins are preferably in powder form after treatments such as spray drying or freeze-drying.

[0066] Examples of heat-coagulating proteins include ovalbumin, soy protein, and whey protein concentrate. Ovalbumin and whey protein concentrate, which have high gelling ability and can effectively reduce oil content, are preferred.

[0067] The heat-coagulating protein is preferably water-soluble. By using water-soluble heat-coagulating proteins such as ovalbumin, the water content of the dough can be further increased, and the α-coagulation of the noodles can be further promoted.

[0068] The amount of heat-coagulated protein used is preferably 0.1 to 5 parts by mass, more preferably 0.2 to 2 parts by mass, based on 100 parts by mass of the main raw material.

[0069] (water)

[0070] The amount of water added to the main raw material and any by-products (also referred to as "water addition rate" in this disclosure) is preferably 35 to 45 parts by mass, more preferably 38 to 43 parts by mass, based on 100 parts by mass of the main raw material. According to this disclosure, since calcium-containing ingredients are present in the noodle raw material, a high water addition rate can be achieved while maintaining noodle-making adaptability. Therefore, the moisture contained in the raw noodles can be effectively utilized, and α-oxidation of the noodles can be highly promoted simply by frying and drying.

[0071] <Dough Preparation>

[0072] Dough (raw dough) can be obtained by mixing and kneading the main ingredients, calcium-containing materials, water, and other optional ingredients using a kneader, planetary mixer, or similar mixing device. Powdered ingredients such as gluten can also be mixed with the main ingredients beforehand. Salt, baking soda, etc., can also be dissolved in water beforehand.

[0073] (Depressurized extrusion)

[0074] By mixing and kneading the dough ingredients and then extruding it under reduced pressure using an extruder, the density of the dough can be increased. The dough extruded by the extruder can be shaped into cylindrical, spherical, flat, or irregularly shaped pieces. Increasing the dough density through depressurized extrusion further inhibits noodle puffing and prevents oil from penetrating the interior of fried instant noodles during frying and drying, effectively reducing the oil content in fried instant noodles.

[0075] There are no particular limitations on the extrusion molding machine that can be used, as long as it can depressurize the inside of the container into which the dough is fed. For example, the degassing device in the dough manufacturing apparatus described in Japanese Patent Application Publication No. 61-132132 is suitable as an extrusion molding machine.

[0076] Reduced pressure extrusion is performed by applying pressure to the dough within the extruder's apparatus at a vacuum level of 70 kPa to 101 kPa. The diameter (maximum diameter) of the orifice in the die mounted on the extruder can be 20 mm to 50 mm. The shape of the die orifice is not particularly limited. Examples of die orifice shapes include circles, ellipses, triangles, and quadrilaterals.

[0077] When the extrudate is extruded from the die exit, small pieces can be obtained by intermittently cutting the extrudate using a cutter or similar tool located near the die exit. The length of the small pieces along the extrusion direction can be, for example, 20 mm to 300 mm. In another embodiment, strip noodles can also be directly extruded by depressurized extrusion.

[0078] <Strips of raw dough>

[0079] The cutting of raw noodles from dough generally involves: processing the dough into sheets of suitable thickness for noodle cutting to form strip noodles, and cutting the strip noodles using a noodle cutting device to cut raw noodles.

[0080] The dough is passed through rollers to form sheet-like, thick strip noodles. Two or three sheets of these thick strip noodles are then overlapped in a laminating machine and thinned to a specified thickness by another roller, thus forming strip noodles. Known laminating machines and rollers can be used as the laminating machine and rollers. The thickness of the strip noodles can be set to a degree suitable for cutting raw noodles; for example, it can be set from 0.5 mm to 10 mm.

[0081] Raw noodles can be formed by cutting strip noodles using a noodle cutting device. Known noodle cutting devices can be used as the noodle cutting device. For example, round blades and angular blades can be used as the cutting blades. The width of the raw noodles can be, for example, 1 mm to 10 mm. The thickness of the raw noodles can be, for example, 0.5 mm to 10 mm.

[0082] <Deep-fried and dried>

[0083] Secondly, the raw noodles are deep-fried and dried without steaming or boiling. Deep-frying and drying generally involves cutting the raw noodles into edible portions, shaping the cut noodles and filling them into a container (basket), covering the container, and immersing the container containing the noodles in heated oil. According to this disclosure, since there is no excess moisture adhering to or absorbed by the noodles during steaming or boiling, deep-frying and drying can sometimes be carried out in a shorter time.

[0084] Examples of oils used for deep-frying and drying include palm oil, lard, rapeseed oil, sesame oil, and blends of two or more of these.

[0085] The frying and drying temperature is preferably 140°C or higher, more preferably 145°C or higher, and even more preferably 148°C or higher. Frying and drying the raw noodles at a temperature above 140°C effectively promotes the α-oxidation of the noodles. The frying and drying temperature is preferably 165°C or lower, more preferably 160°C or lower. Frying and drying at a temperature below 165°C effectively inhibits or prevents the noodles from burning.

[0086] The frying and drying process is preferably carried out within the aforementioned preferred temperature range from the initial stage. In this disclosure, by frying and drying uncooked raw noodles, the main ingredients contained in the noodle raw material are highly α-oxidized during the drying process. Therefore, by setting the frying and drying temperature to a high temperature from the initial stage when the raw noodles contain a large amount of moisture, the α-oxidation of the noodles can be effectively promoted, and the frying and drying time can be shortened. Specifically, the frying and drying time at a temperature below the aforementioned preferred temperature range is preferably 10 seconds or less, more preferably 5 seconds or less. In one embodiment, the frying and drying time at a temperature below 140°C is 10 seconds or less, preferably 5 seconds or less.

[0087] Water can be applied to the raw noodles before frying and drying. This promotes alpha formation near the noodle surface and effectively inhibits noodle puffing during frying and drying. By applying water to the raw noodle blocks before frying and drying, the noodles adhere to each other, increasing the strength of the fried instant noodle blocks. Water application can be done using a spray, brush, or similar method. Based on 100 parts by weight of raw noodles, the amount of water applied is preferably 2 to 8 parts by weight, more preferably 3 to 6 parts by weight.

[0088] The frying and drying process is carried out until the moisture content of the noodles is preferably 1% to 10% by mass, more preferably 2% to 5% by mass.

[0089] After frying and drying, the oil content can be reduced by centrifugation or by using electric fans or air compressors to force-cool the instant noodles, depending on the needs.

[0090] [Fried instant noodles]

[0091] One embodiment of the fried instant noodles contains at least one calcium-containing material selected from calcined calcium and calcium hydroxide, has an α-saturation degree of 70% to 86%, and an oil content of 18% to 28% by mass. The α-saturation degree in this disclosure is determined using the second glucosylamylase method, employing glucosylamylase manufactured by Toyobo Co., Ltd. as the enzyme. The oil content is determined using the method described in the examples.

[0092] In this embodiment, the alpha degree of the fried instant noodles is 70% or more, preferably 72% or more, and more preferably 75% or more. When the alpha degree of the fried instant noodles is 70% or more, noodles with excellent elasticity and chewiness, without any powdery or uncooked feel, can be provided for consumption. In this embodiment, the alpha degree of the fried instant noodles is 86% or less, preferably 84% or less, and more preferably 82% or less. When the alpha degree of the fried instant noodles is 86% or less, excessive adhesion between the noodles can be suppressed, ensuring that the noodles are loose when eaten.

[0093] In this embodiment, the oil content of the fried instant noodles is 18% to 28% by mass. In this embodiment, the oil content of the fried instant noodles is preferably 26% by mass or less, and more preferably 25% by mass or less.

[0094] The arithmetic mean surface roughness Sa of the fried instant noodles according to one embodiment is 2 μm to 5.3 μm. The arithmetic mean roughness Sa is determined by the method described in the examples. The fried instant noodles of this embodiment have a lower surface roughness compared to conventional fried instant noodles that are α-treated raw noodles after steaming and then fried and dried. While not wishing to be bound by any theory, the reason for considering the low surface roughness of the fried instant noodles of this embodiment is that, since the raw noodles are not steamed, the gelatinization of the starch granules on the noodle surface does not occur before frying and drying, resulting in the absence or sparse formation of an α-treated starch film on the noodle surface. The absence or sparse formation of an α-treated starch film on the noodle surface facilitates the removal of moisture or water vapor from the inside of the noodles during frying and drying, preventing the noodle surface from becoming rough. This also shortens the frying time. On the other hand, during the steaming of raw noodles, the gelatinization of the starch granules on the noodle surface occurs, forming an α-treated starch film on the noodle surface. Therefore, during frying and drying, moisture or water vapor is difficult to remove from the inside of the noodles, and when it is released from the noodle surface to the outside, the α-treated starch film ruptures. As a result, the surface of noodles is rough, and the surface roughness of fried instant noodles is even greater.

[0095] The calcium content of the fried instant noodles in one embodiment is 0.057% to 0.57% by mass.

[0096] The method for manufacturing fried instant noodles disclosed herein, and the fried instant noodles themselves, can be used in various product forms, such as stewed noodles that are cooked in hot water and cup noodles that are added to the container when consumed. Since excellent taste and texture can be obtained even with a small amount of calories, the method for manufacturing fried instant noodles and the fried instant noodles disclosed herein are advantageously applicable to cup noodles that are added to the container when consumed.

[0097] Example

[0098] The present invention will now be described in more detail based on embodiments and comparative examples, but the present invention is not limited to these embodiments.

[0099] Comparative Example 1 and Comparative Example 2

[0100] The following experiment compared previously steamed and boiled fried instant noodles with uncooked fried instant noodles. 8 kg of wheat flour (9.5% protein by mass), 2 kg of tapioca starch (DS 0.02), 30 g of salt, 10 g of sodium carbonate, and 30 g of phosphate were mixed with 40 parts by mass of water based on 100 parts by mass of the main ingredients (total of wheat flour and tapioca starch). The resulting mixture was kneaded to obtain a dough. The dough was rolled into strips using conventional methods. The strips were then cut using a cutting blade (No. 18 round blade (18-band)) to obtain raw noodles with a thickness of 1.5 mm.

[0101] In Comparative Example 1, raw noodles were steamed for 3 minutes using a steamer set to 100°C. In Comparative Example 2, raw noodles were not steamed.

[0102] Cooked noodles (Comparative Example 1) or raw noodles (Comparative Example 2) were cut into 30cm pieces to obtain 110g of noodles. In Comparative Example 1, 50mL of 3% by mass salt water was sprayed onto the cooked noodles, which were then filled into a mold with a top surface of 121mm × 136mm, a bottom surface of 109mm × 124mm, and a height of 29mm. The mold was then covered and fried in palm oil at 150°C for about 2 minutes to dry, thereby obtaining fried instant noodles with a moisture content of about 2% by mass. In Comparative Example 2, raw noodles were directly filled into the same mold as in Comparative Example 1, covered, and fried in palm oil at 150°C for about 1 minute to dry, thereby obtaining fried instant noodles with a moisture content of about 2% by mass.

[0103] <Moisture content>

[0104] Take 2g of noodles from fried instant noodles and dry them at 105°C for 2 hours using an electric dryer (trade name DN-41, Yamato Scientific Corporation). Determine the moisture content based on the mass difference before and after drying.

[0105] <α-degree of scalability>

[0106] The degree of alpha transformation of fried instant noodles was determined using the glucoamylase method II, which uses glucoamylase manufactured by Toyobo Co., Ltd. as the enzyme. The determination conditions were based on the "Degree of Gelatinization (alpha transformation)" (http: / / www.jfrl.or.jp / item / nutrition / post-35.html) of the Japan Food Analysis Center.

[0107] 〈Oil content〉

[0108] The oil content of fried instant noodles was determined by the following steps: 5g of pulverized and homogenized fried instant noodles was weighed out, and the oil was extracted with diethyl ether using a Soxhlet extractor. The oil content was determined based on the mass difference before and after extraction.

[0109] <Taste and Texture>

[0110] Place 90g of fried instant noodles in a polystyrene foam (PSP) cup, pour in 530mL of 100℃ hot water, and quickly cover with an aluminum foil lid. Let it soak for 3 minutes. The time was measured using a stopwatch (product name: Seiko Stopwatch S052, Seiko S-YARD). After accurately measuring 3 minutes, quickly loosen the noodles and evaluate the taste and texture.

[0111] Table 1 shows the evaluation results of the degree of α-cure, oil content, puffing state of the noodles, and taste and texture of the fried instant noodles of Comparative Example 1 and Comparative Example 2.

[0112] [Table 1]

[0113]

[0114] The taste and texture of Comparative Example 1 and Comparative Example 2 differed significantly. It is believed that the degree of alpha formation and puffing state of the noodles affect the taste and texture. Not steaming or boiling increases oil content. If fried instant noodles have a high oil content, they are not only unsuitable for health-conscious products, but sometimes water cannot penetrate the noodles, reducing their sourness.

[0115] <Cross-sectional area of ​​the noodles>

[0116] The cross-sectional area of ​​the noodles in Comparative Examples 1 and 2 was determined by taking images of the noodle cross-section using a digital microscope (trade name VHX-7000, Keyence) at 100x magnification. In the noodle cross-section image, the outer perimeter of the noodle was plotted using approximately 20 points, and the cross-sectional area was automatically calculated using software accompanying the digital microscope. Five noodles were taken from the fried instant noodles as samples (sample a to sample e), and the average value of the five samples was taken as the cross-sectional area of ​​the noodle.

[0117] Table 2 shows the cross-sectional area of ​​the noodles in the fried instant noodles of Comparative Example 1 and Comparative Example 2.

[0118] [Table 2] (Unit: mm) 2 )

[0119] a b c d e average value Comparative Example 1 2.9 2.7 3.0 2.9 2.9 2.88 Comparative Example 2 3.7 3.8 3.7 3.3 3.9 3.68

[0120] It can be seen that when noodles are fried and dried without steaming or boiling, they become more puffed. Based on the average cross-sectional area of ​​the noodles, when the degree of puffing of Comparative Example 2 is set to 100%, the degree of puffing of Comparative Example 1 is 78%. It is believed that the excessive puffing of the noodles provides a low-density (lacking chewiness) taste and texture.

[0121] Example 1 and Comparative Example 3

[0122] The effect of calcined calcium was confirmed through the following experiment. In Example 1, 20g of calcined calcium was added to 8kg of wheat flour (9.5% protein by mass), 2kg of tapioca starch (DS 0.02), 30g of salt, 10g of sodium carbonate, and 30g of phosphate, while in Comparative Example 3, no calcium was added. Based on 100 parts by mass of the main ingredients (total of wheat flour and tapioca starch), 41 parts by mass of water were added, and the resulting mixture was kneaded to obtain a dough. The dough was rolled into strips using conventional methods, and the strips were cut using a cutting blade (No. 18 round blade (18-band)) to obtain raw noodles with a thickness of 1.5mm.

[0123] The raw noodles were cut into 30cm pieces, yielding 110g of raw noodles. The raw noodles were directly filled into the same mold as in Comparative Example 1, the lid was closed, and the noodles were deep-fried in palm oil at 155°C for 1 minute to dry, thus obtaining fried instant noodles with a moisture content of approximately 2% by mass.

[0124] Table 3 shows the evaluation results of the degree of α-cure, oil content, noodle adaptability, noodle puffing state, and taste and texture of the fried instant noodles of Example 1 and Comparative Example 3.

[0125] [Table 3]

[0126]

[0127] The use of calcined calcium suppressed the puffing of noodles during frying and drying. Without the addition of calcined calcium, the dough and noodles were too soft, resulting in poor noodle-making adaptability. These results indicate that by using calcined calcium, fried instant noodles can be manufactured with a high water addition rate while maintaining noodle-making adaptability. The degree of α-alkylation, as determined by the second method of glucosyl amylase according to Example 1 and Comparative Example 3, showed almost no change.

[0128] <DSC Measurement>

[0129] Differential scanning calorimetry (DSC) was performed on Example 1, Comparative Example 1, and Comparative Example 3. The measurement conditions are as follows.

[0130] Device: DSC-60 (Shimadzu Corporation)

[0131] Reference: 20μL of water

[0132] Starting temperature: 30℃

[0133] Target temperature: 110℃

[0134] Heating rate: 10℃ / minute

[0135] Atmosphere: air

[0136] Table 4 shows the results of the DSC measurements.

[0137] [Table 4]

[0138] Heat absorption initiation temperature (°C) End of heat absorption temperature (°C) Heat (J / g) Comparative Example 1 45.11 59.76 -0.68 Comparative Example 3 45.09 59.73 -2.04 Example 1 43.12 59.28 -1.39

[0139] When calcined calcium is used, the endothermic onset temperature decreases. This means that the gelatinization onset temperature of the noodles is lower, allowing for rapid soaking even at low temperatures. Comparing Example 1 and Comparative Example 3, there was no significant difference in the degree of α-transformation as determined by the second glucosylamylase method, but in the DSC determination, Example 1, using calcined calcium, had a lower endothermic temperature. This means that the fried instant noodles of Example 1 contained a relatively smaller amount of raw starch (unα-transformed starch), suggesting that more starch was α-transformed in the fried instant noodles of Example 1 than in the fried instant noodles of Comparative Example 3.

[0140] Comparative Example 4

[0141] To ensure that the noodle-making suitability was the same as in Example 1, the amount of water added in Comparative Example 3 was reduced to 38 parts by weight, based on 100 parts by weight of the main raw material, to obtain the fried instant noodles of Comparative Example 4.

[0142] Table 5 shows the evaluation results of the degree of α-cure, oil content, noodle adaptability, noodle puffing state, and taste and texture of the fried instant noodles of Example 1 and Comparative Example 4.

[0143] [Table 5]

[0144]

[0145] *) Water addition based on 100 parts by weight of the main ingredient

[0146] In Comparative Example 4, in order to obtain the same noodle-making adaptability as in Example 1, the water addition rate was reduced. As a result, the oil content of the fried instant noodles increased and the rehydration properties (hot water rehydration properties) were poor.

[0147] <Disconnecting the load>

[0148] The cutting strength of the soaked noodles in Example 1 and Comparative Example 4 was determined. 90g of fried instant noodles were placed in a polystyrene foam (PSP) cup, and 530mL of hot water at 100°C was poured into the PSP cup. The cup was quickly covered with an aluminum foil lid and left for 3 minutes. After removing the lid, the noodles were loosened with disposable chopsticks to complete the soaking process.

[0149] After soaking for 1 minute, 3 minutes, or 5 minutes, quickly separate the hot water from the noodles. Place two noodles on the plate of a rheometer (trade name NRM-2010-CW, Fudo Kogyo Co., Ltd.). After separating the hot water from the noodles for 10 seconds, cut the noodles by pressing a 0.27mm diameter piano wire onto them at a table speed of 2cm / min. Measure the load at which the noodles are completely cut. Divide the measured value by 2 to obtain the cutting load.

[0150] Table 6 shows the results of the load cutoff.

[0151] [Table 6]

[0152]

[0153] A higher cutting load was obtained when calcined calcium was used. This indicates that the elasticity (toughness) of the soaked noodles was improved by using calcined calcium.

[0154] Table 7 shows the cross-sectional area of ​​the noodles in the fried instant noodles of Example 1, Comparative Example 3 and Comparative Example 4.

[0155] Table 7 (Unit: mm) 2 )

[0156] a b c d e average value Comparative Example 3 3.7 3.8 3.7 3.3 3.9 3.68 Example 1 3.2 3.1 3.3 3.2 3.1 3.18 Comparative Example 4 3.7 3.6 3.6 3.5 3.9 3.66

[0157] When calcined calcium is used, the puffing of noodles during frying and drying is suppressed. Without the addition of calcined calcium, differences in water addition rate have almost no effect on puffing.

[0158] <Tearing strength>

[0159] For Example 1 and Comparative Example 4, based on the cutting load (gf) and cross-sectional area (mm²) of the noodles... 2 Calculate the cutting strength. The cutting strength is defined by the following formula.

[0160] Shear strength (mN / mm) 2 = Cutting load (gf) × 9.80665 / Cross-sectional area of ​​the noodle (mm²) 2 )

[0161] Table 8 shows the cutting strength of the noodles in the fried instant noodles of Example 1 and Comparative Example 4.

[0162] Table 8

[0163]

[0164] <Compressive Strength>

[0165] The compressive strength of the noodles from the fried instant noodles of Examples 1, 3, and 4 was measured. 10mm long noodles were taken from five points (A) and four corners (B-E) of the fried instant noodle block as test pieces. The test pieces were placed on the stage of a compression testing apparatus EZ-LX (Shimadzu Corporation) equipped with a 500N force sensor. The pressure plate (30mm diameter) was lowered from the stage with a 3mm gap, at a stroke of 2mm and a speed of 5mm / min. The maximum load applied to the pressure plate was measured. The average value of the measured values ​​from test pieces A to E was taken as the compressive strength.

[0166] Table 9 shows the compressive strength of the noodles in the fried instant noodles of Example 1, Comparative Example 3 and Comparative Example 4.

[0167] [Table 9]

[0168]

[0169] When calcined calcium is used, the strength of fried instant noodles is increased.

[0170] Examples 2 to 5

[0171] As shown in Table 10, except for changing the amount of calcined calcium used, fried instant noodles were obtained by following the same steps as in Example 1.

[0172] Table 10 shows the evaluation results of the degree of α-oxidation, oil content, noodle appearance, noodle adaptability, and taste of the fried instant noodles in Examples 2 to 5.

[0173] Table 10

[0174]

[0175] Even with variations in the amount of calcined calcium used, the degree of alpha transformation and oil content remained largely unchanged. As the amount of calcined calcium increased, the noodles' appearance changed to a brown (burnt) color. When a large amount of calcined calcium was used, a slightly bitter taste was noticeable.

[0176] <Cross-sectional area of ​​the noodles>

[0177] Table 11 shows the cross-sectional area of ​​the noodles in the fried instant noodles of Examples 2 to 5 and Comparative Example 3.

[0178] [Table 11] (Unit: mm) 2 )

[0179] a b c d e average value Comparative Example 3 3.7 3.8 3.7 3.3 3.9 3.68 Example 2 3.3 3.3 3.2 3.3 3.3 3.26 Example 3 3.2 3.2 3.2 3.3 3.2 3.22 Example 4 2.9 2.9 3.0 3.0 2.8 2.92 Example 5 2.8 3.0 2.9 2.9 2.8 2.88

[0180] Increasing the amount of calcined calcium used can further inhibit the puffing of noodles.

[0181] Examples 6 to 11

[0182] As shown in Table 12, fried instant noodles were obtained by following the same steps as in Example 1, except that the temperature and time of frying and drying were changed.

[0183] Table 12 shows the evaluation results of the degree of α-oxidation, oil content, and taste of the fried instant noodles in Examples 6 to 11.

[0184] [Table 12]

[0185]

[0186] Examples 12 to 14

[0187] As shown in Table 13, fried instant noodles were obtained by following the same steps as in Example 1, except that the frying and drying conditions were changed.

[0188] Table 13 shows the evaluation results of the degree of α-cure, oil content, puffing state of the noodles, and taste and texture of the fried instant noodles in Examples 12 to 14.

[0189] [Table 13]

[0190]

[0191] Example 15

[0192] The effectiveness of depressurized extrusion was confirmed through the following experiment. Small pieces of dough were obtained by mixing and kneading the dough ingredients and then extruding them under reduced pressure using an extruder. Otherwise, fried instant noodles were obtained following the same steps as in Example 1. Specifically, pressure was applied to the dough under a vacuum of 86 kPa within the extruder apparatus, and the cylindrical extrudate extruded through a die with a circular hole of 80 mm in diameter was intermittently cut to form small pieces approximately 50 mm in length. The obtained small pieces were rolled into strip noodles, and the strip noodles were cut using a cutting blade (No. 18 circular blade (18-band)) to obtain raw noodles with a thickness of 1.5 mm.

[0193] Table 14 shows the evaluation results of oil content, noodle cross-sectional area, and taste and texture of the fried instant noodles in Examples 1 and 15.

[0194] [Table 14]

[0195]

[0196] By increasing the density of the dough through depressurized extrusion, the puffing of the noodles can be further suppressed, and the oil content can be reduced.

[0197] Examples 16 to 18

[0198] The effectiveness of heat-coagulated proteins was confirmed through the following experiments. 9 kg of wheat flour (10.5% protein by mass), 1 kg of raw potato starch, 20 g of calcined calcium, 30 g of salt, 10 g of baking soda (sodium carbonate), and egg white (only present in Examples 17 and 18) were mixed and kneaded with water added at equal rates to achieve equal dough-making adaptability, resulting in a dough. The dough was rolled into strips using conventional methods, and the strips were then cut using a cutting blade (No. 24 round blade (24-piece)) to obtain raw noodles with a thickness of 1.15 mm. In Example 16, no egg white was added, and the amount of water added was set to 39 parts by mass based on 100 parts by mass of the main ingredients (total of wheat flour and raw potato starch). In Example 17, 50 g of egg white was added, and the amount of water added was set to 40 parts by mass based on 100 parts by mass of the main ingredients. In Example 18, 100g of egg protein was added, and the amount of water added was set to 41 parts by weight, based on 100 parts by weight of the main raw material.

[0199] Cut the raw noodles into 30cm pieces to obtain 85g of raw noodles. Fill the raw noodles directly into a cylindrical mold with a top diameter of 95mm, a bottom diameter of 74mm, and a height of 68mm. Cover the mold and deep-fry in palm oil at 155℃ for 1 minute to dry, thus obtaining fried instant noodles with a moisture content of approximately 2% by mass. This fried instant noodle is a thin noodle suitable for pork bone ramen.

[0200] <Taste and Texture>

[0201] The taste and texture of Examples 16 to 18 were evaluated according to the following steps. 70g of fried instant noodles were placed in a paper container, then 430ml of hot water at 100°C was poured in, and the container was quickly covered with aluminum foil and left for 2 minutes. After accurately measuring 2 minutes, the noodles were quickly broken up and the taste and texture were evaluated.

[0202] Table 15 shows the evaluation results of the degree of α-oxidation, oil content, cross-sectional area of ​​noodles, and taste and texture of the fried instant noodles in Examples 16 to 18.

[0203] [Table 15]

[0204]

[0205] Adding water-soluble, heat-coagulating proteins can further reduce oil content. Additionally, adding water-soluble, heat-coagulating proteins can increase the water addition rate and further improve the degree of α-coagulation.

[0206] Example 19 and Comparative Examples 5-7

[0207] Using the ingredients listed in Table 16 instead of calcined calcium, and changing the water addition rate to make the noodles equally adaptable, fried instant noodles were obtained by following the same steps as in Example 1.

[0208] [Table 16]

[0209]

[0210] *) Water addition based on 100 parts by weight of the main ingredient

[0211] Table 17 shows the cross-sectional area of ​​the noodles in Example 19 and Comparative Examples 5-7.

[0212] [Table 17] (Unit: mm) 2 )

[0213] a b c d e average value Example 19 2.8 2.8 2.9 2.8 2.9 2.84 Comparative Example 5 3.1 3.2 3.1 3.2 3.3 3.18 Comparative Example 6 3.1 3.1 3.0 3.4 3.2 3.16 Comparative Example 7 3.1 3.2 3.0 3.2 3.3 3.16

[0214] Like calcined calcium hydroxide, calcium hydroxide can inhibit noodle puffing and increase water addition rate while maintaining noodle adaptability. Calcium lactate and calcined fish bone calcium (calcium phosphate) cannot inhibit noodle puffing or increase water addition rate.

[0215] Comparative Example 8

[0216] Instead of using calcined calcium, the amount of soda water was increased, and the fried instant noodles were obtained following the same steps as in Example 1. Specifically, 10g of sodium carbonate was replaced with 50g of potassium carbonate, and the amount of water added was changed from 100 parts by weight of the main ingredient to 40 parts by weight.

[0217] Table 18 shows the cross-sectional area of ​​the noodles in Comparative Example 8.

[0218] [Table 18] (Unit: mm) 2 )

[0219] a b c d e average value Comparative Example 8 3.2 3.1 3.2 3.1 3.3 3.18

[0220] Even adding baking soda water cannot increase the water content or inhibit the puffing of the noodles.

[0221] Examples 20 and 21

[0222] After filling the mold with raw noodles, spray 2g (Example 20) or 4g (Example 21) of water onto the noodle block using a sprayer. Otherwise, follow the same steps as in Example 1 to obtain fried instant noodles. In Examples 20 and 21, the noodles adhered to each other, that is, the strength of the fried instant noodle block was increased.

[0223] Arithmetic mean roughness Sa

[0224] The arithmetic mean roughness Sa of the surfaces of fried instant noodles from Comparative Example 1, Example 1, Example 20, and Example 21 was measured under the following conditions. Three noodles (noodles a, b, and c) that were as straight as possible were taken from a region of the fried instant noodles where no sudden thermal expansion occurred. Each noodle was cut into 2cm pieces, and the surface roughness of the sides at any five points near the center of each noodle was measured to obtain the arithmetic mean roughness Sa of each noodle. Measurement sites where Sz (maximum depth + maximum height) exceeded 100μm were deemed unsuitable for data collection and discarded; other sites were measured again.

[0225] Apparatus: Digital microscope (trade name VHX-7000, Keyence Corporation)

[0226] Multiplier: 400x

[0227] Brightness: 40

[0228] Coaxial monocular microscope

[0229] Measurement range: 600μm × 500μm

[0230] L-filter: 0.25mm

[0231] Table 19 shows the arithmetic mean roughness Sa of the surfaces of fried instant noodles from Comparative Example 1, Example 1, Example 20, and Example 21.

[0232] [Table 19]

[0233]

[0234] The fried instant noodles of Examples 1, 20, and 21 have a smaller arithmetic mean roughness Sa than those of Comparative Example 1, which was steamed, meaning they are smoother. The fried instant noodles of Example 1, which had no moisture adhering to them before frying and drying, had the smoothest surface.

[0235] Figure 1 and Figure 2 Microscopic photographs of the surfaces of fried instant noodles from Example 1 and Comparative Example 1 are shown below. The photographic conditions are as follows.

[0236] Apparatus: Digital microscope (trade name VHX-7000, Keyence Corporation)

[0237] Multiplier: 500x

[0238] Mode: Opt-SEM

[0239] In Example 1, the starch granules retained their shape, and the surface was relatively smooth. The presence of retained starch granule shape suggests that, since no steaming or cooking was performed, the starch granules on the noodle surface did not gelatinize. On the other hand, in Comparative Example 1, where raw noodles were steamed before frying, the shape of the starch granules almost disappeared, and the surface became rough and more uneven during frying and drying.

[0240] <Example 22>

[0241] In a mixture of 7 kg wheat flour (10.5% protein by mass), 3 kg tapioca starch (DS 0.08), 40 g calcined calcium, 50 g salt, 10 g sodium carbonate, and 30 g phosphate, 42 parts by mass of water were added based on 100 parts by mass of the main ingredients (total of wheat flour and tapioca starch). The resulting mixture was kneaded to obtain a dough. The dough was rolled into strips using conventional methods. The strips were then cut using a cutting blade (No. 18 round blade (18-band)) to obtain raw noodles with a thickness of 1.32 mm.

[0242] The raw noodles were cut into 30cm pieces, yielding 85g of raw noodles. The raw noodles were directly filled into the same mold as in Example 16, the lid was closed, and the noodles were deep-fried in palm oil at 150°C for 1 minute to dry, thus obtaining fried instant noodles with a moisture content of approximately 2% by mass. This fried instant noodle is suitable for miso ramen.

[0243] <Example 23>

[0244] In a mixture of 6.5 kg wheat flour (9.5% protein by mass), 0.5 kg raw potato starch, 3 kg buckwheat flour, 15 g calcined calcium, 30 g phosphate, and 50 g egg white powder, 43 parts by mass of water were added based on 100 parts by mass of the main ingredients (total of wheat flour, buckwheat flour, and raw potato starch). The resulting mixture was kneaded to obtain a dough. The dough was rolled into strips using conventional methods. The strips were then cut using a cutting blade (20-gauge blade) to obtain raw noodles with a thickness of 0.90 mm.

[0245] Cut the raw noodles into 30cm pieces to obtain 85g of raw noodles. Fill the raw noodles directly into the same mold as in Example 16, cover it, and fry in palm oil at 150°C for 1 minute to dry, thereby obtaining fried buckwheat instant noodles (instant fried buckwheat noodles) with a moisture content of about 2% by mass.

[0246] <Taste and Texture>

[0247] The taste and texture of Examples 22 and 23 were evaluated according to the following steps. 70g of fried instant noodles or fried buckwheat instant noodles were placed in a paper container, followed by pouring in 430ml of hot water at 100°C. The container was quickly covered with aluminum foil. Example 22 was left to stand for 5 minutes, and Example 23 for 3 minutes. Then, the noodles were quickly broken up, and the taste and texture were evaluated. Both the fried instant noodles of Example 22 and the fried buckwheat instant noodles of Example 23 exhibited a cooked texture after soaking, with a chewy (resilient) and pleasant taste and texture.

[0248] <Example 24>

[0249] In a mixture of 4 kg wheat flour (11.5% protein by mass), 3 kg buckwheat flour, 2 kg potato starch, 1 kg tapioca starch (DS 0.02), 10 g calcined calcium, 50 g salt, and 15 g phosphate, 45 parts by mass of water were added based on 100 parts by mass of the main ingredients (total of wheat flour, buckwheat flour, potato starch, and tapioca starch). The resulting mixture was kneaded to obtain a dough. The dough was rolled into strips using conventional methods. The strips were then cut using a cutting blade (20-gauge blade) to obtain raw noodles with a thickness of 1.1 mm.

[0250] Cut the raw noodles into 30cm pieces to obtain 70g of raw noodles. Fill the raw noodles into a cylindrical mold with a top diameter of 87mm, a bottom diameter of 72mm, and a height of 66.5mm. Cover the mold and fry it in palm oil at 158℃ for about 1 minute to dry, thus obtaining fried buckwheat instant noodles with a moisture content of about 2% by mass.

[0251] <Taste and Texture>

[0252] The taste and texture of Example 24 were evaluated according to the following steps. 60g of fried buckwheat noodles were placed in a paper container, followed by 320mL of 100°C hot water. The container was quickly covered with aluminum foil and left to stand for 3 minutes. Then, the noodles were quickly broken up into pieces, and the taste and texture were evaluated. The fried buckwheat noodles of Example 24, after being soaked, had a cooked texture and a chewy (resilient) and pleasant taste and texture.

[0253] Industrial practicality

[0254] The method for manufacturing fried instant noodles disclosed herein and the fried instant noodles are applicable to instant ramen, instant fried noodles, instant buckwheat noodles, fried udon noodles and other instant foods (convenience foods).

Claims

1. A method for manufacturing fried instant noodles, comprising the following steps: The dough is obtained by mixing and kneading the dough ingredients, wherein the dough ingredients contain a main ingredient, at least one calcium-containing material selected from calcined calcium and calcium hydroxide, and water; Cut raw noodles from the dough; and The raw noodles are fried and dried without steaming or boiling. in, The content of the calcium-containing material in the flour raw material is 0.05 parts by mass to 0.5 parts by mass based on 100 parts by mass of the main raw material.

2. The method of claim 1, wherein the deep-frying and drying are performed at a temperature above 140°C.

3. The method of claim 1, wherein, The frying and drying process is carried out at a temperature below 140°C for less than 10 seconds.

4. The method of claim 1, wherein, The content of the calcium-containing material in the flour raw material is 0.15 to 0.5 parts by mass based on 100 parts by mass of the main raw material.

5. The method according to any one of claims 1 to 4, further comprising, prior to the frying and drying, a step of adhering water to the raw noodles.

Images