Production method of fried instant noodle and fried instant noodle

Abstract

To provide instant fried noodle with a high gelatinization degree, excellent in taste and texture.SOLUTION: Fried instant noodle has a gelatinization degree at 70 to 86% and oil content at 18 to 28 mass%, and contains at least one kind of calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide.SELECTED DRAWING: Figure 1

Description

Technical Field

[0001] The present disclosure relates to a method for manufacturing instant fried noodles and instant fried noodles.

Background Art

[0002] In recent years, authentic instant noodles have been demanded by consumers. For example, in instant ramen, it is desired not only to provide convenience during storage and cooking, but also to provide a more authentic texture and appearance during eating. Furthermore, in order to address issues related to environmental problems such as Sustainable Development Goals (SDGs), companies have been continuously making efforts to further energy-efficient the manufacturing process of instant noodles.

[0003] Instant noodles are generally classified into fried noodles and non-fried noodles. The manufacturing method of instant noodles generally includes kneading wheat flour as the main raw material and auxiliary raw materials with a mixer or the like to obtain dough, manufacturing noodle strands from the dough, steaming the noodle strands, and drying the steamed noodle strands. Fried noodles are obtained by drying noodle strands in heated oil. Non-fried noodles are obtained by drying noodle strands by hot air drying, microwave drying, freeze drying, or cold drying.

[0004] A method of performing fried drying in the state of raw noodle strands without steaming the noodle strands is also known.

[0005] Patent Document 1 (Japanese Patent Application Laid-Open No. 2018-121629) describes "a method for manufacturing fried instant noodles, which includes a step of adding water to a raw material containing wheat flour, starch, and a thickening polysaccharide, kneading to obtain noodle dough, cutting out raw noodle strands, and frying the raw noodle strands with oil without performing a gelatinization step."

[0006] Patent Document 2 (Japanese Patent Publication No. 2020-202771) describes "a method for producing deep-fried instant noodles, comprising the steps of adding water to the main ingredients, kneading to obtain noodle dough, cutting out raw noodle strands, and without gelatinizing the raw noodle strands, applying water to the raw noodle strands, performing an oil shower treatment, and then immersing them in oil for deep-frying." [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2018-121629 [Patent Document 2] Japanese Patent Publication No. 2020-202771 [Overview of the Initiative] [Problems that the invention aims to solve]

[0008] In the methods described in Patent Documents 1 and 2, the raw noodle strands are dried in the deep-frying process without gelatinizing them. Therefore, deep-fried instant noodles can be manufactured with low energy consumption without requiring a steamer, which is typically used in the production of instant noodles.

[0009] However, if the raw noodles are fried and dried without gelatinizing them using these methods, i.e., without steaming, the degree of gelatinization of the wheat flour, which is the main ingredient of fried instant noodles, may be insufficient, resulting in a taste and texture that does not meet the desired level. Adding starch as one of the main ingredients can increase the overall degree of gelatinization of the fried noodles, but insufficient gelatinization of the wheat flour significantly affects the taste and texture of the fried instant noodles.

[0010] In the oil shower treatment described in Patent Document 2, the oil is prone to deterioration because it is constantly in contact with air in the form of droplets. As a result, deteriorated oil may remain on the fried instant noodles, negatively affecting their flavor, and it is also difficult to reduce the amount of oil used in the oil shower treatment.

[0011] This disclosure aims to provide a method for producing instant fried noodles that have a high degree of gelatinization and excellent taste and texture, which includes deep-frying and drying fresh noodle strands without steaming them. [Means for solving the problem]

[0012] The inventors have found that instant noodles made from raw noodles that are fried and dried without steaming have a powdery texture and taste, as if they are undercooked, compared to instant noodles made from raw noodles that are fried and dried after being gelatinized by steaming. Furthermore, the inventors have found that instant noodles made from raw noodles that are fried and dried after being gelatinized by steaming show less swelling of the noodles during the fried drying process and have less oil content compared to instant noodles made from raw noodles that are fried and dried without steaming. Based on these findings, the inventors believe that suppressing the swelling of the noodles during the fried drying process is important for improving the taste and texture when using raw noodles that are fried and dried without steaming.

[0013] As a result of diligent research, the inventors have discovered that by using at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide as one of the noodle ingredients, it is possible to effectively utilize the moisture contained in the raw noodle strands to increase the gelatinization degree of instant fried noodles and suppress the swelling of the noodle strands, even without steaming the raw noodles. Furthermore, they have found that suppressing the swelling of the noodle strands reduces the oil content of the instant fried noodles, thereby further improving the taste.

[0014] The present invention encompasses the following embodiments. [Aspect 1] The dough is obtained by kneading a noodle ingredient that includes a main ingredient, at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide, and water. Cutting out the raw noodle strands from the aforementioned dough, and The raw noodles are not steamed, but are deep-fried and dried. A method for manufacturing instant fried noodles, including [the specified ingredient]. [Aspect 2] The method according to embodiment 1, wherein the content of the calcium-containing material in the noodle 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. [Embodiment 3] The method according to embodiment 1 or 2, including performing the deep-frying drying at 140°C or higher. [Embodiment 4] The method according to any one of embodiments 1 to 3, wherein the time during which the deep-frying drying is performed at less than 140°C is 10 seconds or less. [Embodiment 5] The method according to any one of embodiments 1 to 4, further including attaching water to the fresh noodle strands before the deep-frying drying. [Embodiment 6] An instant fried noodle with a gelatinization degree of 70% to 86%, an oil content of 18% by mass to 28% by mass, and containing at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide. [Embodiment 7] The instant fried noodle according to embodiment 6, wherein the arithmetic mean roughness Sa of the surface is 2 μm to 5.3 μm. [Embodiment 8] The instant fried noodle according to embodiment 6 or 7, wherein the content of the calcium-containing material is 0.057% by mass to 0.57% by mass. [Advantages of the Invention]

[0015] According to the present invention, when fresh noodle strands are deep-fried and dried without steaming, it is possible to produce and provide an instant fried noodle having a high gelatinization degree and excellent taste and texture.

[0016] The above description should not be regarded as disclosing all embodiments of the present invention and all advantages related to the present invention. [Brief Description of the Drawings]

[0017] [Figure 1] It is a microscopic photograph of the surface of the instant fried noodle of Example 1. [Figure 2] It is a microscopic photograph of the surface of the instant fried noodle of Comparative Example 1. [Modes for Carrying Out the Invention]

[0018] The following description will illustrate some representative embodiments of the present invention in more detail, but the present invention is not limited to these embodiments. In the following description, "parts" and "%" used to express quantities and ratios refer to mass unless otherwise specified.

[0019] In this disclosure, "noodles" refers to food products that primarily contain powdered raw materials such as wheat flour and starch, are processed into strands, and become edible after cooking by methods such as boiling, simmering, stir-frying, adding hot water, or heating in a microwave oven with water added. Examples of noodles include udon, kishimen, Chinese noodles, soba, and pasta. Examples of noodle states before cooking include fresh noodles, semi-fresh noodles, dried noodles, steamed noodles, boiled noodles, frozen noodles, and instant noodles.

[0020] In this disclosure, "instant fried noodles" refers to noodles that have been dried by deep-frying until the moisture content in the noodles is approximately 1% to 10% by mass, and that are cooked by boiling in hot water, adding hot water at the time of consumption, or heating in a microwave oven after adding water.

[0021] In this disclosure, "cutting strength of instant fried noodles" refers to the cross-sectional area of ​​the noodle strands measured 1 minute after the completion of the 3-minute soaking time according to the procedure described in the examples, with respect to a 1 mm cross-sectional area. 2 Cutting strength per unit area (mN / mm 2 ) means.

[0022] In this disclosure, "cross-sectional area of ​​the noodle strand" means the area of ​​the cross-sectional shape perpendicular to the length direction of the noodle strand.

[0023] [Manufacturing method for instant fried noodles] A method for producing instant fried noodles according to one embodiment includes kneading noodle ingredients containing a main ingredient, at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide, and water to obtain dough, cutting out raw noodle strands from the dough, and deep-frying and drying the raw noodle strands without steaming them. In this embodiment, other than using the above-mentioned calcium-containing material as one of the noodle ingredients, conventional processes known in the field of instant fried noodles can be used without particular limitation.

[0024] By using the above-mentioned calcium-containing material as one of the noodle ingredients, the swelling of the noodle strands during deep-frying and drying can be suppressed. Furthermore, the above-mentioned calcium-containing material can increase the moisture content of the dough while maintaining noodle-making suitability. As a result, the moisture contained in the raw noodle strands can be effectively utilized, and the gelatinization of the noodle strands can be highly promoted even with deep-frying and drying alone. The instant fried noodles of this disclosure have a high degree of gelatinization, eliminating the powdery texture and uncooked feeling when eaten. In addition, because the swelling of the noodle strands is suppressed, the density of the noodle strands is high, and combined with the high degree of gelatinization, the noodles have excellent firmness and chewiness. Moreover, as a result of suppressing the swelling of the noodle strands, the amount of oil that penetrates from the surface to the interior of the noodle strands during deep-frying and drying can be reduced. This not only reduces the amount of oil used for deep-frying and drying, but also improves the flavor of the instant fried noodles.

[0025] <Noodle ingredients> For instant fried noodles, the ingredients used in the manufacture of conventionally known instant fried noodles can be used without any particular restrictions. Specifically, for example, the main and secondary ingredients listed in sections 52 to 62 of "New Instant Noodle Introduction," supervised by the Japan Instant Food Industry Association and published by the Japan Food Newspaper (1998), can be used.

[0026] (Main raw material) Examples of main ingredients include grain flours such as wheat flour, buckwheat flour, barley flour, and rice flour. The main ingredients may also contain starch.

[0027] In one embodiment, the main ingredient includes wheat flour. In this embodiment, the main ingredient may further include starch.

[0028] Examples of wheat flour include ASW (Australian white medium-grain wheat, approximately 10% protein) and HRW (American red durum wheat, approximately 11% protein).

[0029] Examples of optional starches include sweet potato starch, potato starch, tapioca starch, waxy corn starch, corn starch, and wheat starch. Ether-modified starch, ester-modified starch, cross-linked starch, and oxidized starch, obtained from these starches, can also be used.

[0030] Preferred starches include tapioca starch, potato starch, and waxy corn starch, as well as their ether-modified and ester-modified forms. Tapioca starch, potato starch, and waxy corn starch have lower gelatinization onset temperatures and higher water absorption rates compared to wheat flour, allowing them to easily gelatinize during deep-frying and drying. Therefore, they can effectively increase the degree of gelatinization of the noodle strands.

[0031] The above effects can be further enhanced by ether-forming or ester-forming tapioca starch, potato starch, or waxy corn starch. The processing methods and degree of ether-forming and ester-forming are not particularly limited. Examples of ether-forming starches include hydroxypropyl starch. Examples of ester-forming starches include acetate starch, phosphate starch, and octenyl succinate starch.

[0032] The starch may be cross-linked. When using moderately cross-linked or highly cross-linked starch, it tends to provide a firmer texture when eaten. When using moderately cross-linked or highly cross-linked starch, it is preferable to adjust other factors (for example, by reducing the protein content of the wheat flour).

[0033] When using starch, the amount used varies depending on the desired noodle thickness, but is preferably 1 to 50% by mass, more preferably 5 to 40% by mass, based on the mass of the main ingredients. For thin noodles such as tonkotsu ramen, the amount of starch used can be small, but as the noodles become medium and thicker, it is preferable to use more starch to ensure good rehydration when eaten. By using 1% by mass or more of starch, good rehydration and texture can be ensured when eaten. By using 50% by mass or less of starch, the stickiness of the noodle sheet during the manufacture of instant fried noodles can be suppressed, and production efficiency can be increased.

[0034] (Calcium-containing material) The calcium-containing material is at least one selected from the group consisting of calcined calcium and calcium hydroxide. In this disclosure, calcined calcium refers to a material whose main component is calcium oxide obtained by calcining lime, seashells, eggshells, etc. as raw materials, and is distinguished from calcium phosphate obtained by calcining fish bones, whey, etc. as raw materials. Calcium hydroxide may be added from an external source, or it may be produced by the hydration of calcined calcium with moisture in the noodle raw materials.

[0035] Generally, calcined calcium is used to improve the firmness of fresh or dried noodles, or as a substitute for lye water. When calcined calcium is used in conventional instant fried noodles manufactured through steaming and deep-frying processes, it is known that the high pH of the calcined calcium causes burning (excessive browning) of the noodle surface during deep-frying and drying. According to this disclosure, even when calcined calcium is used to deep-fry and dry fresh noodles without going through a steaming process, burning of the noodle surface is less likely to occur, and the effects of this disclosure can be obtained without making the appearance and taste of the noodles unacceptable for the product.

[0036] The amount of calcium-containing raw material used can be appropriately determined according to the pH of the starch, additives, etc. used. For example, the amount of calcium-containing raw material used can be 0.05 to 0.5 parts by mass, 0.08 to 0.4 parts by mass, or 0.1 to 0.35 parts by mass, based on 100 parts by mass of the main raw material. By setting the amount of calcium-containing raw material used within the above range, it is possible to suppress the swelling of the noodles and effectively promote the gelatinization of the noodles while maintaining the appearance and taste of the noodles at an acceptable level for the product.

[0037] (auxiliary raw materials) The noodle ingredients may further contain auxiliary ingredients. Examples of auxiliary ingredients include lye water, phosphates, salt, eggs, heat-coagulating proteins, and gluten. The auxiliary ingredients may be mixed with the main ingredients in powder form, or they may be dissolved in water and mixed with the main ingredients.

[0038] By using heat-coagulable protein as a secondary ingredient, the oil content in instant fried noodles can be further reduced. While we do not wish to be bound by any particular theory, it is thought that heat-coagulable protein gels or solidifies upon heating, thereby suppressing the penetration of oil from the deep-frying and drying process into the interior of the instant fried noodles. The heat-coagulable protein may be mixed with the main ingredient in powder form, or it may be dissolved in water and mixed with the main ingredient. It is preferable that the heat-coagulable protein be in powder form after being treated by spray drying, freeze-drying, or other processes.

[0039] Examples of heat-coagulating proteins include egg protein (egg white), soy protein, and whey protein concentrate. Egg protein (egg white) and whey protein concentrate are preferred because their high gelling ability allows for effective reduction of oil content.

[0040] It is preferable that the heat-coagulating protein is water-soluble. By using a water-soluble heat-coagulating protein such as egg protein (egg white), the moisture content of the dough can be further increased, and the gelatinization of the noodle strands can be further promoted.

[0041] The amount of heat-coagulating protein used is preferably 0.1 to 5 parts by mass, and more preferably 0.2 to 2 parts by mass, based on 100 parts by mass of the main raw material.

[0042] (water) The amount of water added to the main ingredient and optional auxiliary ingredients (also referred to as the "hydration rate" in this disclosure) is preferably 35 to 45 parts by mass, and more preferably 38 to 43 parts by mass, based on 100 parts by mass of the main ingredient. According to this disclosure, because a calcium-containing ingredient is present in the noodle ingredients, the hydration rate can be set to a high level while maintaining noodle-making suitability. This makes it possible to effectively utilize the moisture contained in the raw noodle strands and to highly promote gelatinization of the noodle strands even with only deep-frying and drying.

[0043] <Preparation of dough> Noodle dough can be obtained by kneading the main ingredients, calcium-containing materials, water, and, if necessary, auxiliary ingredients using a mixing device such as a kneader or planetary mixer. Powdered auxiliary ingredients such as gluten may be mixed with the main ingredients beforehand. Salt, lye water, etc. may be dissolved in water beforehand.

[0044] (Depressurized extrusion) The density of the dough may be increased by extruding it under reduced pressure using an extruder after kneading the noodle ingredients. The dough extruded by the extruder may be formed into cylindrical, spherical, flat, or irregularly shaped lumps. Increasing the density of the dough by extruding under reduced pressure can further suppress the swelling of the noodle strands, and can also effectively reduce the oil content in instant fried noodles by preventing oil from penetrating the inside of the instant fried noodles during the frying and drying process.

[0045] The extrusion molding machine that can be used is not particularly limited as long as it can reduce the pressure inside the barrel into which the dough is fed. As an extrusion molding machine, for example, the degassing device in the dough manufacturing apparatus described in Japanese Patent Publication No. 61-132132 can be suitably used.

[0046] Vacuum extrusion can be performed by applying pressure to the dough under reduced pressure of 70 kPa to 101 kPa inside the extrusion molding machine. The diameter (maximum diameter) of the bore of the die attached to the extrusion molding machine can be 20 mm to 50 mm. The shape of the bore of the die is not particularly limited. Examples of bore shapes include circular, elliptical, triangular, and square shapes.

[0047] As the extruded material is pushed out of the die exit, small lumps can be obtained by intermittently cutting the extruded material using a cutter or the like positioned near the die exit. The length of the small lumps along the extrusion direction can be, for example, 20 mm to 300 mm. In another embodiment, the noodle sheet may be directly extruded by vacuum extrusion.

[0048] <Cutting out the raw noodles> Cutting raw noodle strands from dough generally involves processing the dough into a sheet with a thickness suitable for cutting noodle strands to form a noodle sheet, and then cutting the resulting noodle sheet into raw noodle strands using a noodle cutting device.

[0049] The dough can be passed through rolling mills to form a sheet-like rough noodle strip, and two or three of these rough noodle strips can be stacked in a compounding machine and passed through another rolling mill to thin them to a predetermined thickness, thereby forming a noodle strip. Known compounding machines and rolling mills can be used. The thickness of the noodle strip should be suitable for cutting out fresh noodle strands, for example, it can be 0.5 mm to 10 mm.

[0050] Raw noodle strands can be formed by cutting the noodle sheet using a noodle strand cutting device. Known noodle strand cutting devices can be used. Examples of cutting blades include round blades and square blades. The width of the raw noodle strands can be, for example, 1 mm to 10 mm. The thickness of the raw noodle strands can be, for example, 0.5 mm to 10 mm.

[0051] <Dried fried tofu> Next, the raw noodles are deep-fried and dried without steaming. Deep-frying is generally done by cutting the raw noodles into serving sizes, shaping and filling the cut noodles into a retainer (basket), covering the retainer, and immersing the retainer containing the noodles in heated oil. According to this disclosure, since there is no excess moisture that adheres to or is absorbed by the noodles during steaming, deep-frying may be possible in a shorter time.

[0052] Examples of oils used for drying deep-fried tofu include palm oil, lard, rapeseed oil, sesame oil, and blends of two or more of these.

[0053] The temperature for deep-frying the noodles is preferably 140°C or higher, more preferably 145°C or higher, and even more preferably 148°C or higher. Deep-frying the fresh noodles at 140°C or higher effectively promotes the gelatinization of the noodles. The temperature for deep-frying the noodles is preferably 165°C or lower, more preferably 160°C or lower. Deep-frying the noodles at 165°C or lower effectively suppresses or prevents burning of the noodles.

[0054] It is preferable to perform the deep-frying process within the above-mentioned preferred temperature range from the initial stage. In this disclosure, by deep-frying the raw noodles that have not been steamed, the main ingredients contained in the noodle raw materials are highly gelatinized at the same time as the drying of the raw noodles. Therefore, by setting the deep-frying temperature high from the initial stage when the raw noodles contain a lot of moisture, the gelatinization of the noodles can be efficiently promoted, and the deep-frying time can also be shortened. Specifically, it is preferable that the time for deep-frying at a temperature lower than the above-mentioned preferred temperature range is 10 seconds or less, and more preferably 5 seconds or less. In one embodiment, it is preferable that the time for deep-frying at a temperature below 140°C is 10 seconds or less, and more preferably 5 seconds or less.

[0055] Before deep-frying, water may be applied to the raw noodle strands. This promotes gelatinization near the surface of the noodle strands, effectively suppressing swelling of the noodle strands during deep-frying. Applying water to the clump of raw noodle strands before deep-frying can also promote adhesion between the strands, thereby increasing the strength of the clump of instant fried noodles. Water can be applied using a spray, brush, or the like. The amount of water applied is preferably 2 to 8 parts by mass, more preferably 3 to 6 parts by mass, based on 100 parts by mass of raw noodle strands.

[0056] The deep-fried noodles are dried until the moisture content of the noodles is preferably 1% to 10% by mass, more preferably 2% to 5% by mass.

[0057] After drying the fried tofu, the oil content may be reduced as needed by centrifugal treatment, or the instant fried noodles may be forcibly cooled using a fan, air compressor, etc.

[0058] [Instant fried noodles] One embodiment of instant fried noodles contains at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide, has a degree of gelatinization of 70% to 86%, and an oil content of 18% to 28% by mass. The degree of gelatinization in this disclosure is determined by the glucoamylase method II using glucoamylase from Toyobo Co., Ltd. as the enzyme. The oil content is determined by the method described in the examples.

[0059] In this embodiment, the degree of gelatinization of the instant fried noodles is 70% or higher, preferably 72% or higher, and more preferably 75% or higher. When the degree of gelatinization of the instant fried noodles is 70% or higher, it is possible to provide noodles that are not powdery or uncooked when eaten, and have excellent firmness and chewiness. In this embodiment, the degree of gelatinization of the instant fried noodles is 86% or lower, preferably 84% or lower, and more preferably 82% or lower. When the degree of gelatinization of the instant fried noodles is 86% or lower, it is possible to suppress excessive sticking between the noodle strands and ensure that the noodles separate when eaten.

[0060] In this embodiment, the oil content of the instant fried noodles is 18% to 28% by mass. In this embodiment, the oil content of the instant fried noodles is preferably 26% by mass or less, and more preferably 25% by mass or less.

[0061] The arithmetic mean surface roughness Sa of the instant fried noodles in one embodiment is 2 μm to 5.3 μm. The arithmetic mean surface roughness Sa is determined by the method described in the example. The instant fried noodles of this embodiment have a lower surface roughness compared to conventional instant fried noodles made by deep-frying and drying raw noodles that have been gelatinized by steaming. While we do not wish to be bound by any theory, the reason why the instant fried noodles of this embodiment have a low surface roughness is thought to be that, because the raw noodles are not steamed, the gelatinization of the starch granules on the surface of the noodles has not progressed before deep-frying and drying, and a film of gelatinized starch is not formed on the surface of the noodles or is relatively sparse. The absence or sparseness of the film of gelatinized starch on the surface of the noodles facilitates the escape of moisture or steam from inside the noodles without roughening the surface of the noodles during deep-frying and drying. This also makes it possible to shorten the deep-frying time. On the other hand, when raw noodles are steamed, the gelatinization of the starch granules on the surface of the noodles progresses, and a film of gelatinized starch is formed on the surface of the noodles. Therefore, during the deep-frying and drying process, moisture or steam does not easily escape from inside the noodle strands. When these are released from the surface of the noodle strands to the outside, the gelatinized starch film is broken. This causes the surface of the noodle strands to become rough, resulting in a rougher surface texture for instant fried noodles.

[0062] The calcium content of the instant fried noodles in one embodiment is 0.057% by mass to 0.57% by mass.

[0063] The method for producing instant fried noodles and the instant fried noodles described herein can be used in various product forms, such as boiling type noodles cooked in hot water and cup type noodles to which hot water is added at the time of consumption. Because excellent taste and texture can be obtained even with a small amount of heat, the method for producing instant fried noodles and the instant fried noodles described herein can be advantageously applied to cup type noodles to which hot water is added at the time of consumption. [Examples]

[0064] The present invention will be described more specifically below based on examples and comparative examples, but the present invention is not limited to these examples.

[0065] Comparative Example 1 and Comparative Example 2 The following tests were conducted to compare conventional steamed instant fried noodles with non-steamed instant fried noodles. A mixture was prepared by adding 40 parts by mass of water to 100 parts by mass of the main ingredients (total of wheat flour and tapioca starch) to 8 kg of wheat flour (9.5% by mass protein), 2 kg of tapioca starch (DS0.02), 30 g of salt, 10 g of sodium carbonate, and 30 g of phosphate, and kneading the mixture to obtain dough. The dough was rolled using a conventional method to form a noodle sheet, and the resulting noodle sheet was cut using a No. 18 round cutting blade to obtain 1.5 mm thick fresh noodle strands.

[0066] In Comparative Example 1, the raw noodles were steamed for 3 minutes in a steamer set to 100°C. In Comparative Example 2, the raw noodles were not steamed.

[0067] Steamed noodles (Comparative Example 1) or raw noodles (Comparative Example 2) were cut into 30cm lengths to obtain 110g of noodles. In Comparative Example 1, 50mL of 3% by mass salt water was sprayed onto the steamed noodles, and the noodles were packed into a mold with a top surface of 121mm x 136mm, a bottom surface of 109mm x 124mm, and a height of 29mm. The mold was then covered and deep-fried in palm oil at 150°C for about 2 minutes to obtain instant fried noodles with a moisture content of about 2% by mass. In Comparative Example 2, raw noodles were packed directly into the same mold as in Comparative Example 1, covered and deep-fried in palm oil at 150°C for about 1 minute to obtain instant fried noodles with a moisture content of about 2% by mass.

[0068] 〈Moisture content〉 Two grams of noodles were taken from instant fried noodles and dried at 105°C for two hours using an electric dryer (product name DN-41, Yamato Scientific Co., Ltd.). The moisture content was determined from the difference in mass before and after drying.

[0069] <Degree of αization> The degree of gelatinization of instant fried noodles was determined by the glucoamylase method II, using glucoamylase from Toyobo Co., Ltd. as the enzyme. The measurement conditions were the same as those of the Japan Food Research Laboratories' "Degree of Gelatinization (α)" ( http: / / www.jfrl.or.jp / item / nutrition / post-35.html It conformed to the standards of ().

[0070] <Oil content> The oil content of instant fried noodles was determined by the following procedure: 5g was measured from crushed and homogenized instant fried noodles, and oil was extracted using diethyl ether with a Soxhlet extractor. The oil content was determined from the mass difference before and after extraction.

[0071] <Taste and Texture> 90g of instant fried noodles were placed in a polystyrene foam (PSP) cup, 530mL of 100°C boiling water was poured into the PSP cup, and the cup was quickly covered with aluminum foil. The noodles were left to rehydrate for 3 minutes. The time was measured using a stopwatch (product name Seiko Stopwatch S052, Seiko S-Yard Co., Ltd.). After precisely measuring 3 minutes, the clumps of noodles were quickly separated and the taste and texture were evaluated.

[0072] Table 1 shows the evaluation results for the degree of gelatinization, oil content, noodle swelling state, and taste and texture of instant fried noodles of Comparative Example 1 and Comparative Example 2.

[0073] [Table 1]

[0074] Comparative Example 1 and Comparative Example 2 differed significantly in taste and texture. This is thought to be due to the degree of gelatinization and expansion of the noodle strands. If not steamed, the oil content increases. High oil content in instant fried noodles not only makes them unsuitable for health-conscious products, but can also hinder water penetration into the noodle strands, reducing their rehydration properties.

[0075] <Cross-sectional area of ​​the noodle strands> The cross-sectional area of ​​the instant fried noodles in Comparative Example 1 and Comparative Example 2 was determined from images of the noodle cross-sections taken at 100x magnification using a digital microscope (product name VHX-7000, Keyence Corporation). Approximately 20 points were plotted on the outer circumference of the noodle cross-section image, and the cross-sectional area was automatically calculated using the software included with the digital microscope. Five noodle strands were taken as samples from the instant fried noodles (samples a to e), and the average value of the five samples was used as the cross-sectional area of ​​the noodle strands.

[0076] Table 2 shows the cross-sectional area of ​​the instant fried noodles of Comparative Example 1 and Comparative Example 2.

[0077] [Table 2]

[0078] It was found that if the noodles are not steamed, they expand more during the drying process. Based on the average cross-sectional area of ​​the noodles, the degree of expansion in Comparative Example 1 was 78% compared to 100% for Comparative Example 2. Excessive expansion of the noodles is thought to result in a less dense (less chewy) texture.

[0079] Example 1 and Comparative Example 3 The effect of calcined calcium was confirmed by the following tests. In Example 1, 20 g of calcined calcium was added to 8 kg of wheat flour (9.5% by mass protein), 2 kg of tapioca starch (DS0.02), 30 g of salt, 10 g of sodium carbonate, and 30 g of phosphate. In Comparative Example 3, no calcined 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 was added to the resulting mixture, which was then kneaded to obtain dough. The dough was rolled using a conventional method to form a noodle sheet, and the resulting noodle sheet was cut using a No. 18 round cutting blade to obtain fresh noodle strands with a thickness of 1.5 mm.

[0080] The raw noodle strands were cut into 30cm lengths to obtain 110g of raw noodle strands. The raw noodle strands were then placed directly into the same mold as in Comparative Example 1, covered, and deep-fried in palm oil at 155°C for 1 minute to obtain instant fried noodles with a moisture content of approximately 2% by mass.

[0081] Table 3 shows the evaluation results for the degree of gelatinization, oil content, noodle-making suitability, noodle swelling state, and taste and texture of instant fried noodles from Example 1 and Comparative Example 3.

[0082] [Table 3]

[0083] Using calcined calcium suppressed the swelling of the noodle strands during the deep-frying and drying process. Without the addition of calcined calcium, the dough and noodle strands were too soft, resulting in poor noodle-making suitability. These results indicate that using calcined calcium allows for the production of instant fried noodles with a high water content while maintaining noodle-making suitability. The degree of gelatinization by the glucoamylase II method in Example 1 and Comparative Example 3 remained almost unchanged.

[0084] <DSC measurement> Differential scanning calorimetry (DSC) was performed for Example 1, Comparative Example 1, and Comparative Example 3. The measurement conditions were as follows. Equipment: DSC-60 (Shimadzu Corporation) Reference: 20 μL of water Starting temperature: 30℃ Target temperature: 110℃ Heating rate: 10°C / min Atmosphere: air

[0085] Table 4 shows the results of the DSC measurement.

[0086] [Table 4]

[0087] Using calcined calcium lowered the endothermic onset temperature. This means that the gelatinization onset temperature of the noodles was lowered, and that rehydration proceeded quickly even at low temperatures. Comparing Example 1 and Comparative Example 3, there was no significant difference in the degree of gelatinization using the glucoamylase method II, but the amount of endothermic reaction in Example 1, which used calcined calcium, was smaller using DSC. This suggests that the amount of raw starch (ungelatinized starch) in the instant fried noodles of Example 1 was relatively small, and that more starch was gelatinized in the instant fried noodles of Example 1 than in the instant fried noodles of Comparative Example 3.

[0088] Comparative Example 4 To achieve noodle-making suitability equivalent to Example 1, the amount of water added to Comparative Example 3 was reduced to 38 parts by mass based on 100 parts by mass of the main ingredient to obtain the instant fried noodles of Comparative Example 4.

[0089] Table 5 shows the evaluation results for the degree of gelatinization, oil content, noodle-making suitability, noodle swelling state, and taste and texture of instant fried noodles from Example 1 and Comparative Example 4.

[0090] [Table 5]

[0091] In Comparative Example 4, when the water content was reduced to obtain noodle-making suitability equivalent to Example 1, the oil content of the instant fried noodles increased, and the rehydration properties deteriorated.

[0092] <Breaking load> The breaking strength of the noodle strands after rehydration was measured for Example 1 and Comparative Example 4. 90g of instant fried noodles were placed in a polystyrene foam cup (PSP), 530mL of 100°C boiling water was poured into the PSP cup, and the cup was quickly covered with aluminum foil and left for 3 minutes. After removing the lid, the noodles were loosened using chopsticks to complete the rehydration process.

[0093] After the noodles had been rehydrated, the water was quickly separated from the noodles after 1, 3, or 5 minutes. Two noodle strands were placed on the plate of a rheometer (product name NRM-2010-CW, Fudo Kogyo Co., Ltd.), and 10 seconds after the water was separated from the noodles, a 0.27 mm diameter piano wire was pressed against the noodles at a table speed of 2 cm / min to cut them. The load at which the noodles were completely cut was measured. The cutting load was defined as the measured value divided by 2.

[0094] Table 6 shows the results for the breaking load. [Table 6]

[0095] Using calcined calcium resulted in a higher cutting load. This suggests that the use of calcined calcium improves the firmness of the noodles after rehydration.

[0096] Table 7 shows the cross-sectional area of ​​the instant fried noodles of Example 1, Comparative Example 3, and Comparative Example 4.

[0097] [Table 7]

[0098] Using calcined calcium suppressed the swelling of the noodle strands during the deep-frying and drying process. Without the addition of calcined calcium, differences in water content had little effect on swelling.

[0099] <Cutting strength> For Example 1 and Comparative Example 4, the cutting load (gf) and cross-sectional area (mm²) of the noodle wire were determined. 2 The cutting strength was calculated from the following formula. The cutting strength is defined by the following formula. Cutting strength (mN / mm 2 ) = Breaking load (gf) × 9.80665 / Cross-sectional area of ​​noodle wire (mm²) 2 )

[0100] Table 8 shows the cutting strength of the instant fried noodles of Example 1 and Comparative Example 4.

[0101] [Table 8]

[0102] <Compressive strength> The compressive strength of the instant fried noodles from Example 1, Comparative Example 3, and Comparative Example 4 was measured. Test specimens were prepared by taking 10 mm long strands of noodles from five locations: the center (A) and the four corners (B-E) of the instant fried noodle mass. The test specimens were placed on the stage of a compression testing apparatus EZ-LX (Shimadzu Corporation) equipped with a 500 N load cell. The platen, with a diameter of 30 mm, was lowered at a speed of 5 mm / min with a stroke of 2 mm, starting from a position with a 3 mm gap between the platen and the stage. The maximum load on the platen was measured. The average of the measurements for test specimens A-E was defined as the compressive strength.

[0103] Table 9 shows the compressive strength of the instant fried noodles of Example 1, Comparative Example 3, and Comparative Example 4.

[0104] [Table 9]

[0105] Using calcined calcium improved the strength of the noodles in instant fried noodles.

[0106] Examples 2 to 5 Instant fried noodles were obtained using the same procedure as in Example 1, except that the amount of calcined calcium used was changed as shown in Table 10.

[0107] Table 10 shows the evaluation results for the degree of gelatinization, oil content, appearance of the noodles, suitability for noodle making, and taste and texture of instant fried noodles from Examples 2 to 5.

[0108] [Table 10]

[0109] The degree of gelatinization and oil content did not change significantly even when the amount of calcined calcium used was varied. As the amount of calcined calcium increased, the appearance of the noodles changed to a brownish (burnt) color. A slight bitterness from the calcined calcium was perceived when a large amount was used.

[0110] <Cross-sectional area of ​​the noodle strands> Table 11 shows the cross-sectional area of ​​the instant fried noodles from Examples 2 to 5, along with Comparative Example 3.

[0111] [Table 11]

[0112] Increasing the amount of calcined calcium used further suppressed the swelling of the noodle strands.

[0113] Examples 6 to 11 Instant fried noodles were obtained using the same procedure as in Example 1, except that the temperature and time for drying the fried tofu were changed as shown in Table 12.

[0114] Table 12 shows the evaluation results for the degree of gelatinization, oil content, and taste and texture of instant fried noodles from Examples 6 to 11.

[0115] [Table 12]

[0116] Examples 12-14 Instant fried noodles were obtained using the same procedure as in Example 1, except that the conditions for drying the fried tofu were changed as shown in Table 13.

[0117] Table 13 shows the evaluation results for the degree of gelatinization, oil content, noodle swelling state, and taste and texture of instant fried noodles from Examples 12 to 14.

[0118] [Table 13]

[0119] Example 15 The effect of vacuum extrusion was confirmed by the following tests. Instant fried noodles were obtained using the same procedure as in Example 1, except that small lumps of dough were obtained by vacuum extrusion using an extruder after kneading the noodle ingredients. Specifically, pressure was applied to the dough while the inside of the extruder was reduced to a vacuum of 86 kPa, and the cylindrical extruded material, which was pushed through a die with a circular hole of 80 mm in diameter, was intermittently cut to obtain small lumps of about 50 mm in length. The obtained lumps were rolled to form a noodle sheet, and the obtained noodle sheet was cut using a No. 18 round cutting blade to obtain raw noodle strands with a thickness of 1.5 mm.

[0120] Table 14 shows the oil content, cross-sectional area of ​​the noodles, and evaluation results for taste and texture of instant fried noodles from Example 15, along with Example 1.

[0121] [Table 14]

[0122] By increasing the density of the dough using vacuum extrusion, we were able to further suppress the swelling of the noodle strands and reduce the oil content.

[0123] Examples 16-18 The effect of heat-coagulating proteins was confirmed by the following tests. Dough was obtained by kneading 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 lye water (sodium carbonate), and egg protein (only in Examples 17 and 18), adjusting the water content to ensure equivalent noodle-making suitability. The dough was rolled using a conventional method to form a noodle sheet, and the resulting noodle sheet was cut using a No. 24 round cutting blade to obtain raw noodle strands with a thickness of 1.15 mm. In Example 16, no egg protein was added, and the amount of water added was 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 protein was added, and the amount of water added was 40 parts by mass based on 100 parts by mass of the main ingredients. In Example 18, 100 g of egg protein was added, and the amount of water added was 41 parts by mass based on 100 parts by mass of the main ingredient.

[0124] The raw noodle strands were cut into 30cm lengths to obtain 85g of raw noodle strands. These strands were then placed directly into a cylindrical mold with a top diameter of 95mm, a bottom diameter of 74mm, and a height of 68mm. The mold was then covered and deep-fried in palm oil at 155°C for 1 minute to obtain instant fried noodles with a moisture content of approximately 2% by mass. These instant fried noodles were thin noodles suitable for tonkotsu ramen.

[0125] <Taste and Texture> The taste and texture of Examples 16 to 18 were evaluated using the following procedure. 70g of instant fried noodles were placed in a paper container, then 430mL of 100°C boiling water was poured in, and the container was quickly covered with aluminum foil and left for 2 minutes. After precisely measuring 2 minutes, the clumps of noodles were quickly separated and the taste and texture were evaluated.

[0126] Table 15 shows the evaluation results for the degree of gelatinization, oil content, cross-sectional area of ​​the noodles, and taste and texture of the instant fried noodles from Examples 16 to 18.

[0127] [Table 15]

[0128] By adding a water-soluble, heat-coagulating protein, the oil content could be further reduced. Furthermore, by adding a water-soluble, heat-coagulating protein, the water content could be increased, thereby further enhancing the degree of gelatinization.

[0129] Example 19 and Comparative Examples 5-7 Instant fried noodles were obtained using the same procedure as in Example 1, except that the components listed in Table 16 were used instead of calcined calcium, and the water content was changed to maintain equivalent noodle-making suitability.

[0130] [Table 16]

[0131] Table 17 shows the cross-sectional area of ​​the noodle strands for Example 19 and Comparative Examples 5-7.

[0132] [Table 17]

[0133] Similar to calcined calcium, calcium hydroxide was able to suppress the swelling of the noodle strands, allowing for an increase in the water content while maintaining noodle-making suitability. Calcium lactate and calcined fish bone calcium (calcium phosphate) were unable to suppress the swelling of the noodle strands or increase the water content.

[0134] Comparative Example 8 Instant fried noodles were obtained using the same procedure as in Example 1, except that calcined calcium was not used and the amount of lye water was increased. Specifically, 10 g of sodium carbonate was replaced with 50 g of potassium carbonate, and the amount of water added was changed to 40 parts by mass based on 100 parts by mass of the main ingredient.

[0135] Table 18 shows the cross-sectional area of ​​the noodle strands of Comparative Example 8.

[0136] [Table 18]

[0137] Even by increasing the amount of lye water, we were unable to increase the water content, nor could we suppress the swelling of the noodle strands.

[0138] Examples 20 and 21 Instant fried noodles were obtained using the same procedure as in Example 1, except that after filling the mold with raw noodle strands, 2g (Example 20) or 4g (Example 21) of water was sprayed onto the mass of raw noodle strands with a spray bottle. In Examples 20 and 21, the noodle strands adhered to each other, improving the strength of the mass of instant fried noodles.

[0139] <Arithmetic mean roughness Sa> The arithmetic mean surface roughness Sa of the instant fried noodles in Comparative Example 1, Example 1, Example 20, and Example 21 was measured under the following conditions. Three straight noodle strands (noodle strands a, b, and c) were taken from the portion of the instant fried noodles that had not experienced sudden blistering. Each noodle strand was cut to 2 cm, and the surface roughness was measured at five arbitrary points on the side near the center of each noodle strand to obtain the arithmetic mean roughness Sa of each noodle strand. Measurement points where Sz (maximum depth + maximum height) exceeded 100 μm were deemed unsuitable as data and were discarded, and measurements were taken again at a different location. Equipment: Digital microscope (product name VHX-7000, Keyence Corporation) Magnification: 400x Brightness: 40 coaxial single shot Measurement range: 600 μm × 500 μm L filter 0.25mm

[0140] Table 19 shows the arithmetic mean surface roughness Sa of the instant fried noodles for Comparative Example 1, Example 1, Example 20, and Example 21.

[0141] [Table 19]

[0142] The surfaces of the instant fried noodles in Examples 1, 20, and 21 had a lower arithmetic mean roughness Sa than those of Comparative Example 1, which was steamed, i.e., they were smoother. The surface of the instant fried noodles in Example 1, which were not moistened before deep-frying, was the smoothest.

[0143] Microscopic images of the surface of instant fried noodles from Example 1 and Comparative Example 1 are shown in Figures 1 and 2, respectively. The shooting conditions were as follows. Equipment: Digital microscope (product name VHX-7000, Keyence Corporation) Magnification: 500x Mode: Opt-SEM

[0144] In Example 1, the shape of the starch granules remained, and the surface was relatively smooth. The fact that the shape of the starch granules remained suggests that gelatinization of the starch granules on the surface of the noodles did not proceed because steaming was not performed. On the other hand, in Comparative Example 1, in which the raw noodles were steamed before deep-frying, the shape of the starch granules was almost completely lost, and it was observed that the surface became rough and larger irregularities were formed during deep-frying and drying.

[0145] <Example 22> A mixture was prepared by kneading together 7 kg of wheat flour (10.5% protein by mass), 3 kg of tapioca starch (DS0.08), 40 g of calcined calcium, 50 g of salt, 10 g of sodium carbonate, and 30 g of phosphate, with 42 parts by mass of water added to 100 parts by mass of the main ingredients (total of wheat flour and tapioca starch). The dough was rolled out by a conventional method to form a noodle sheet, and the resulting noodle sheet was cut using an 18-gauge square cutting blade to obtain fresh noodle strands with a thickness of 1.32 mm.

[0146] The raw noodle strands were cut into 30cm lengths to obtain 85g of raw noodle strands. These strands were then placed directly into the same mold as in Example 16, covered, and deep-fried in palm oil at 150°C for 1 minute to obtain instant fried noodles with a moisture content of approximately 2% by mass. These instant fried noodles were suitable for miso ramen.

[0147] <Example 23> A mixture was prepared by kneading together 6.5 kg of wheat flour (9.5% protein by mass), 0.5 kg of raw potato starch, 3 kg of buckwheat flour, 15 g of calcined calcium, 30 g of phosphate, and 50 g of egg white powder, with 43 parts by mass of water added to 100 parts by mass of the main ingredients (total of wheat flour, buckwheat flour, and raw potato starch). The dough was rolled out by a conventional method to form a noodle sheet, and the resulting noodle sheet was cut using a No. 20 square cutting blade to obtain raw noodle strands with a thickness of 0.90 mm.

[0148] The raw noodle strands were cut into 30cm lengths to obtain 85g of raw noodle strands. The raw noodle strands were then placed directly into the same mold as in Example 16, covered, and deep-fried in palm oil at 150°C for 1 minute to obtain instant soba fried noodles with a moisture content of approximately 2% by mass.

[0149] <Taste and Texture> The taste and texture of Examples 22 and 23 were evaluated using the following procedure. 70g of instant fried noodles or instant soba fried noodles were placed in a paper container, then 430mL of 100°C boiling water was poured in, and the container was quickly covered with aluminum foil. Example 22 was left to stand for 5 minutes, and Example 23 for 3 minutes. After that, the clumps of noodles were quickly loosened, and the taste and texture were evaluated. Both the instant fried noodles of Example 22 and the instant soba fried noodles of Example 23 had a good taste and texture with a cooked feel and firmness after being rehydrated.

[0150] <Example 24> A dough was obtained by kneading a mixture of 4 kg of wheat flour (11.5% protein by mass), 3 kg of buckwheat flour, 2 kg of potato starch, 1 kg of tapioca starch (DS0.02), 10 g of calcined calcium, 50 g of salt, and 15 g of phosphate, with 45 parts by mass of water added to 100 parts by mass of the main ingredients (total of wheat flour, buckwheat flour, potato starch, and tapioca starch). The dough was rolled out by a conventional method to form a noodle sheet, and the resulting noodle sheet was cut using a No. 20 square cutting blade to obtain 1.1 mm thick fresh noodle strands.

[0151] The raw noodle strands were cut into 30cm lengths to obtain 70g of raw noodle strands. The raw noodle strands were placed in a cylindrical mold with a top diameter of 87mm, a bottom diameter of 72mm, and a height of 66.5mm, covered, and deep-fried in palm oil at 158°C for about 1 minute to obtain instant soba fried noodles with a moisture content of approximately 2% by mass.

[0152] <Taste and Texture> The taste and texture of Example 24 were evaluated using the following procedure. 60g of instant soba fried noodles were placed in a paper container, then 320mL of 100°C boiling water was poured in, and the container was quickly covered with aluminum foil and left for 3 minutes. After that, the clumps of noodles were quickly loosened and the taste and texture were evaluated. The instant soba fried noodles of Example 24 had a good taste and texture with a cooked feel and firmness after being rehydrated. [Industrial applicability]

[0153] The method for producing instant fried noodles and the instant fried noodles described herein can be suitably used in instant foods such as instant ramen, instant yakisoba, instant soba, and instant udon.

Claims

1. The instant fried noodles have a degree of gelatinization of 70% to 86%, an oil content of 18% by mass to 28% by mass, and contain at least one calcium-containing material selected from the group consisting of calcined calcium and calcium hydroxide, and a heat-coagulable protein.

2. 2. The instant fried noodles according to claim 1, wherein the arithmetic mean roughness Sa of the surface is 2 μm to 5.3 μm.

3. 3. The instant fried noodles according to claim 1, wherein the content of the calcium-containing material is 0.057% by mass to 0.57% by mass.

4. Instant fried noodles as described in claim 1 or 2, wherein the thermocoagulable protein is water-soluble.

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