Production method of instant fried chinese noodle, and instant fried chinese noodle

Abstract

To provide a production method of instant fried Chinese noodles excellent in flavor and restorability, and suppressed in brine burning and browning of noodles with time.SOLUTION: Instant fried Chinese noodles suppressed in brine burning even when an amount of brine is high, and browning of noodles with time, and excellent in flavor and restorability are produced by: making noodle ribbons from noodle dough containing 0.4-2.5 wt.% of brine based on a weight of main raw material powder; pregelatinizing the noodle ribbons if necessary; and decompression-frying the noodle ribbons in fry oil at a temperature of 120°C or less to make instant fried noodles.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing instant fried Chinese noodles and instant fried Chinese noodles. [Background technology]

[0002] Conventionally, instant noodles can be roughly divided into fried noodles and non-fried noodles. Generally, fried noodles are noodles obtained by frying gelatinized noodles in oil at about 150°C under normal pressure and then drying. On the other hand, non-fried noodles are noodles obtained by drying gelatinized noodles using a method other than frying in oil. There are several methods, but the most common method is the hot air drying method, in which the noodles are dried for about 30 to 90 minutes by applying hot air at about 70 to 100°C with a wind speed of about 5 m / s or less.

[0003] Conventionally, the most common method for producing fried noodles involves sealing gelatinized noodles, which have been steamed or otherwise processed, in a frying and drying device consisting of a metal container called a retainer and a lid, and then moving the noodles through a metal tank called a fryer, which contains edible oil heated to about 150°C under normal pressure, thereby immersing the noodles in the oil and evaporating the water in the noodles to dry them (for example, Patent Document 1).

[0004] However, since general fried noodles are processed at a high temperature of 150°C under normal pressure, if a large amount of kansui is added to fried Chinese noodles to impart the flavor and texture unique to Chinese noodles, the noodles are likely to turn brown after frying, a phenomenon known as "kansui burn." Therefore, there is a limit to the amount of kansui that can be added to fried Chinese noodles, and there has been a problem in that it is difficult to obtain fried Chinese noodles with an excellent kansui smell, which is the flavor unique to Chinese noodles.

[0005] On the other hand, since general non-fried noodles are dried at a lower temperature than fried noodles, they are less likely to "burn with kansui," and more kansui can be added than fried Chinese noodles, and they have a better kansui smell than fried Chinese noodles. However, non-fried Chinese noodles are prone to browning during storage, and the amount of kansui that can be added to non-fried Chinese noodles is essentially limited. In addition, general non-fried noodles have a dense structure compared to fried noodles, and have issues such as poor water absorption and taking a long time to rehydrate in boiling water, etc.

[0006] As technology for suppressing discoloration of instant noodles, Patent Document 2 discloses instant noodles that have a strong kansui smell and rich flavor, and in which browning of the noodle strings is suppressed, and discloses a method for producing instant noodles that includes 1) a step of obtaining noodle dough using grain flour, kansui raw material, and alcohol, 2) a step of making the noodle dough to obtain raw noodle strings and gelatinizing the raw noodle strings to obtain gelatinized noodles, and 3) a step of drying the gelatinized noodles, as well as a method for producing instant noodles that includes 1) a step of obtaining noodle dough using grain flour and kansui raw material, 2) a step of making the noodle dough to obtain raw noodle strings and applying alcohol to the raw noodle strings, 3) a step of gelatinizing the raw noodle strings to which the alcohol has been applied to obtain gelatinized noodles, and 4) a step of drying the gelatinized noodles.

[0007] Furthermore, as a technique for preventing kansui burn and browning of fried and non-fried noodles over time, Patent Documents 3 and 4 disclose a technique for adding a specific calcium hydrogen phosphate hydrate to carbonate, which is kansui. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] Japanese Patent Application Publication No. 11-290219 [Patent Document 2] JP 2017-29056 A [Patent Document 3] JP 2021-153532 A [Patent Document 4] Patent No. 6990679 Summary of the Invention [Problem to be solved by the invention]

[0009] To provide a method for producing instant fried Chinese noodles which are excellent in flavor and reconstitution and are suppressed from being burned by kansui or browned over time. [Means for solving the problem]

[0010] The inventors of the present invention conducted intensive research into a method for producing instant noodles that are excellent in flavor and rehydration and that are inhibited from kansui burn and browning of the noodles over time, without being bound by the manufacturing methods for general fried noodles or non-fried noodles. As a result, they accidentally discovered that by vacuum frying Chinese noodles, it is possible to inhibit not only kansui burn after frying, but also browning of the noodles over time, and thus arrived at the present invention.

[0011] That is, the method for producing instant fried Chinese noodles comprises the steps of: preparing noodle strings from a noodle dough containing a main ingredient flour and 0.4 to 2.5% by weight of kansui relative to the weight of the main ingredient flour; and frying the noodle strings under reduced pressure in frying oil at a temperature of 120°C or less.

[0012] Furthermore, the amount of kansui added in the method for producing instant fried Chinese noodles according to the present invention is preferably 0.8 to 2.2% by weight based on the weight of the main raw material flour.

[0013] Furthermore, the temperature of the frying oil in the method for producing instant fried Chinese noodles according to the present invention is preferably 60 to 100°C.

[0014] Furthermore, the a value of the noodle block after reduced pressure frying in the method for producing instant fried Chinese noodles according to the present invention is preferably 2.0 or less as measured by a color difference meter.

[0015] Furthermore, the instant fried Chinese noodles according to the present invention preferably contain 0.4 to 2.5% by weight of kansui relative to the weight of the main raw material flour, and the a value of the noodle block measured with a color difference meter is 2.0 or less. Effect of the Invention

[0016] According to the present invention, it is possible to provide a method for producing instant fried Chinese noodles which are excellent in flavor and reconstitution properties and which are suppressed from being burned by kansui or discolored over time. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] The present invention will be described in detail below, although the present invention is not limited to the following description.

[0018] 1. Noodle ingredients blend For the instant fried Chinese noodles of the present invention, the raw materials of ordinary instant noodles can be used. That is, examples of the main raw material flour include cereal flours such as wheat flour, barley flour, and rice flour, and various starches such as potato starch, tapioca starch, wheat starch, and corn starch, which may be used alone or in combination. As the starch, raw starch, gelatinized starch, and processed starches such as acetylated starch, etherified starch, and crosslinked starch can also be used.

[0019] Furthermore, in the present invention, it is possible to add to this main raw material flour ingredients the same additives commonly used in the production of instant noodles, such as salt, alkaline water and other alkaline agents, various thickeners, gluten, egg white, noodle quality improving agents, edible oils and fats, various colorants such as carotene colorants, preservatives, etc. These may be added in powder form together with the main raw material flour, or may be added dissolved or suspended in the kneading water.

[0020] Among these, kansui is used in the present invention. Examples of kansui in the present invention include sodium carbonate, potassium carbonate, sodium hydrogen carbonate, tetrapotassium pyrophosphate, sodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, sodium metaphosphate, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, and trisodium phosphate. In particular, in the case of Chinese noodles, it is preferable to contain sodium or potassium carbonate, since kneading a carbonate such as sodium carbonate or potassium carbonate with a main raw material flour such as wheat flour produces a strong flavor unique to Chinese noodles, the so-called kansui odor.

[0021] The amount of kansui used is preferably in the range of 0.4 to 2.5% by weight based on the weight of the main raw material flour. If it is less than 0.4% by weight, it is almost the same as the amount of kansui added to regular fried noodles, kansui burn is not a problem, and the flavor is weak. Conversely, if it is more than 2.5% by weight, the noodles will brown significantly over time and the flavor will deteriorate. A range of 0.8 to 2.2% by weight is more preferable.

[0022] 2.Kneading process The noodle dough (dough) according to the present invention can be prepared in the usual manner, namely by kneading the main ingredient flour and kneading water in which kansui has been dissolved, using a batch mixer, flow jet mixer, vacuum mixer or the like, until they are uniformly mixed, and a crumbly dough can be produced.

[0023] 3. Noodle making process Next, noodle strands are produced from the prepared dough. The production method may be a conventional method, and examples of the method include a method in which the dough is extruded using an extruder or the like to produce noodle strands, and a method in which the dough is made into a coarse noodle band using a roll, then formed into a noodle band by compounding or the like, and further rolled multiple times using a roll to obtain a predetermined noodle band thickness, and then the noodle band is cut out using a cutting roll called a cutting blade to produce noodle strands. When producing noodle strands after producing a noodle band, the noodle band may be produced using an extruder, and then rolled and cut out, or a plurality of noodle bands may be combined to produce a noodle band having a multi-layer structure, and then rolled and cut out.

[0024] 4. Steaming process The noodle strands obtained in the noodle-making process are steamed by a conventional method to gelatinize the noodle strands, if necessary. The preferred steaming conditions vary depending on the type and thickness of the noodles, so the preferred conditions can be set appropriately according to the desired texture. As for the steaming method, not only boiling or heating with saturated steam but also heating with superheated steam can be used, and a hydration step such as showering or soaking can also be combined. The cooked noodles can also be soaked in a seasoning liquid or have a loosening agent added, if necessary.

[0025] 5. Vacuum frying and drying process The noodles are cut into servings, weighed, and packed into a container called a drying retainer, and then fried and dried under reduced pressure using a frying and drying device capable of vacuum frying. At this time, the temperature of the frying oil is preferably 120°C or lower. If the temperature is higher than 120°C, kansui burn will occur and the noodles will brown significantly over time. More preferably, 100°C or lower is preferable. Conversely, if the temperature is too low, it will take longer to dry, so the temperature of the frying oil is preferably 60°C or higher.

[0026] There are no particular limitations on the reduced pressure conditions, but a low reduced pressure slows down the evaporation of water and reduces the drying efficiency, so the reduced pressure is preferably 300 torr or less, more preferably 100 torr or less.

[0027] The drying time cannot be generally determined as it varies depending on the thickness of the noodle strands, the amount of the noodle packed in the retainer, the number of servings to be processed relative to the total amount of frying oil, the temperature of the frying oil, and the degree of vacuum, but it should be set so that the moisture content of the noodles after frying is 8% by weight or less. If the moisture content is more than 8% by weight, there is a risk that some noodles will not be dried properly. It is more preferable to dry the noodles so that the moisture content is 6% by weight or less.

[0028] It is preferable to set the frying conditions so that the a-value of the noodle block after frying is 2.0 or less as measured by a color difference meter. The a-value on a color difference meter is a value that measures redness, and by measuring the a-value on a color difference meter, the degree of kansui scorching and the degree of browning of the noodles over time can be measured. A handy color difference meter is preferable. The measurement method is to measure five places on any flat surface of the noodle block, and the average value is used as the a-value of the noodle block. When calculating the a-value of a test group, the average of the a-values ​​of three noodle blocks is used as the a-value of the test group. If the a-value is high, the noodles are more likely to brown over time. Therefore, an a-value of 0 or less is more preferable.

[0029] 6.Other The fried Chinese noodles dried by vacuum frying are deoiled and cooled, and then placed in a cup with a lid and soup and ingredients to make instant cup noodles, or placed in a bag with soup to make instant bag noodles.

[0030] The present embodiment will be described in more detail below with reference to examples. EXAMPLES

[0031] The present embodiment will be described in more detail below with reference to examples. <Experiment 1: Comparison with fried noodles> (Test Example 1-1) 900g of semi-strong flour and 100g of acetylated starch were mixed with 350ml of mixing water containing 15g of salt, 7g of kansui preparation (sodium carbonate 6: potassium carbonate 4), and 0.5g of sodium polyphosphate (7.5g as kansui), and kneaded for 15 minutes in a normal pressure mixer to prepare noodle dough.

[0032] The obtained noodle dough was shaped and combined to form a noodle sheet, which was then repeatedly rolled to a final noodle thickness of 0.80 mm, after which noodle strands were cut out using a No. 20 rounded cutting blade.

[0033] The noodle strings were then steamed for 2 minutes in a steamer using saturated steam at 250 kg / h to gelatinize the noodle strings.

[0034] The gelatinized noodle strings were immersed in a seasoning solution containing 100g of salt, 15g of sodium glutamate, and 10ml of soy sauce per liter, then cut to approximately 30cm lengths. These were then packed into a cup-shaped retainer for frying at 105g per serving and dried at 150°C for 2 minutes and 30 seconds under normal pressure to produce fried Chinese noodle samples with a moisture content of 2% by weight.

[0035] (Test Example 1-2) The frying process was carried out using a vacuum frying device (VF-2 manufactured by Yantai Hi-Rui Food Equipment Co., Ltd.) at a reduced pressure of less than 100 torr and drying at 80°C for 10 minutes to produce fried Chinese noodle samples with a moisture content of 3 to 7% by weight (variation depending on the upper and lower positions within the vacuum frying device).

[0036] (Test Example 1-3) A fried Chinese noodle sample was prepared according to the method of Test Example 1-2, except that the amount of the kansui preparation added was 9 g (9.5 g as kansui).

[0037] For the samples prepared for each test group, noodles were placed into a cup-shaped foam paper cup container, sealed with an aluminum-containing paper lid, and wrapped in shrink film. This product form was subjected to an accelerated test for four weeks at 40°C and 75% humidity, and the a-values ​​of a color difference meter were measured before and after the accelerated test. The measurement method was to measure the flat surface of the fried noodle block five times with a color difference meter (Konica Minolta CHROMA METER CR-410) and the average value was recorded as the a-value of the fried noodle block. This was done for three noodle blocks, and the average value of the three noodle blocks was recorded as the a-value for the test group.

[0038] In addition, the samples prepared for each test group before the accelerated test were cooked and subjected to a sensory evaluation. The cooking method involved placing the powdered soup in a foam paper cup, adding 380 ml of boiling water, covering the cup, cooking for 3 minutes, eating the sample, and evaluating the flavor. The evaluation was carried out by five experienced panelists, with samples that had a strong kansui odor rated as ◎ and were very good, samples that had a good kansui odor rated as 〇, samples that had a weak kansui odor or had an unusual flavor (burnt odor, bitterness) rated as △, and samples that had a significantly unusual flavor (burnt odor, bitterness) rated as ×.

[0039] The measurement results of the a value and the sensory test results in Experiment 1 are shown in Table 1.

[0040] [Table 1]

[0041] From the results of Experiment 1, as shown in Test Example 1-1, in the normal method of producing fried noodles under normal pressure, when a large amount of kansui was used, kansui burn occurred, the a value increased, and the noodles appeared brown. In addition, the flavor was significantly worse, with a burnt flavor and bitterness rather than a kansui smell.

[0042] In contrast, as shown in Test Examples 1-2 and 1-3, in the test group fried under reduced pressure in frying oil at 80°C, despite the large amount of kansui blended, kansui burn did not occur, the a value remained low, and the a value remained almost unchanged even when an accelerated test was performed, suggesting that browning of the noodles over time is unlikely to occur.In addition, with regard to flavor, there was no burnt flavor or bitterness as in Test Example 1-1, and the kansui odor was stronger and more favorable than that of regular fried noodles.

[0043] As for the restorability, Test Examples 1-2 and 1-3 were restored as well as Test Example 1-1.

[0044] <Experiment 2: Comparison with non-fried noodles> (Test Example 2-1) To 1 kg of main raw material flour consisting of 950 g of medium-strength flour and 50 g of acetylated starch, 20 g of salt, 7 g of kansui preparation (sodium carbonate 6: potassium carbonate 4), 4 g of trisodium phosphate, 1 g of sodium polyphosphate (12 g as kansui), and 0.4 g of carotene pigment were dissolved in 350 g of water and mixed, and the mixture was kneaded in a normal pressure mixer for 15 minutes to prepare dough.

[0045] The prepared dough was combined to prepare a noodle band, which was then aged for 15 minutes and then rolled to a thickness of 1.5 mm using a roll. The noodle band was then cut using a No. 16 round roll cutting blade to obtain noodle strands.

[0046] The cut noodle strings were gelatinized. The gelatinization process was carried out using superheated steam. The superheated steam chamber in which the gelatinization process using superheated steam was carried out had steaming ports that sprayed a superheated steam flow directly onto the noodle strings transported on the conveyer from above and below the net conveyer, and had a structure with many of these ports in the direction of conveyer travel, and the superheated steam flow was sprayed directly onto the noodle strings from these ports to carry out the gelatinization process. Superheated steam was supplied at a steam flow rate of 120 kg / h into a tunnel-shaped steam chamber through which a net conveyer transports the noodle strings, and the temperature in the vicinity of the noodle strings exposed to the steam was set to 170°C, and the steaming time was 30 seconds.

[0047] The noodle strings that had undergone the gelatinization process were immersed for 7 seconds in a seasoning liquid containing 50g of salt and 5g of soybean water-soluble fiber per 1L, and the noodle strings were cut to lengths of approximately 40cm. The noodle strings were then packed into a deep dish-shaped retainer for hot air drying so that each serving contained 155g.

[0048] The noodles packed in the retainer are dried with hot air at 80°C and a wind speed of 4 m / s for 50 minutes, then cooled to 120°C and 130 g / m 3 The noodles were then subjected to high-temperature, high-velocity hot air treatment at a speed of 70 m / s for 30 seconds to produce a non-fried Chinese noodle sample.

[0049] (Test Example 2-2) A non-fried Chinese noodle sample was prepared according to the method of Test Example 2-1, except that the amount of kansui preparation added was 10 g (15 g as kansui).

[0050] (Test Example 2-3) A non-fried Chinese noodle sample was prepared according to the method of Test Example 2-1, except that the amount of the kansui preparation added was 13 g (18 g as kansui).

[0051] (Test Example 2-4) The cut noodle strings were packed into a deep-dish shaped fried noodle retainer and dried for 15 minutes at 80°C under reduced pressure of 100 torr or less using the same device as in Example 1-2, producing fried Chinese noodle samples with a moisture content of 3 to 5% by weight (the moisture content varies depending on the upper and lower positions in the reduced pressure frying device).

[0052] (Test Example 2-5) A fried Chinese noodle sample was prepared according to the method of Test Example 2-4, except that the amount of kansui preparation added was 10 g (15 g as kansui).

[0053] (Test Example 2-6) A fried Chinese noodle sample was prepared according to the method of Test Example 2-4, except that the amount of kansui preparation added was 13 g (18 g as kansui).

[0054] The samples prepared for each test group before the accelerated test were placed in aluminum-deposited polypropylene packaging material and sealed to prepare the product, and then an accelerated test was conducted for four weeks under conditions of 40°C and 75% humidity, as in Experiment 1, and the a-values ​​of the color difference meter were measured before and after the accelerated test. As in Experiment 1, the measurement method was to measure the flat surface of the noodle block five times with a color difference meter (Konica Minolta CHROMA METER CR-410) and the average value was recorded as the a-value of the fried noodle block, this was performed for three noodle blocks, and the average value of the three noodle blocks was recorded as the a-value of the test group.

[0055] In addition, each test sample was cooked and subjected to a sensory evaluation. For cooking, 500 ml of water was placed in a pot, and each test sample was placed in the boiling water. Test Examples 2-1 to 2-3 were cooked for 4 minutes, and Test Examples 2-4 to 2-6 were cooked for 3 minutes. The samples were then eaten and evaluated for flavor. Evaluation was performed by an open panel of five experienced panelists, with a ◎ being used for samples that had a strong kansui odor and were very good, an ◯ being used for samples that had a good kansui odor, a △ being used for samples that had a weak kansui odor or had an unusual flavor (burnt odor, bitterness), and an × being used for samples that had a significantly unusual flavor (burnt odor, bitterness).

[0056] The results of the a value measurements and the sensory test in Experiment 2 are shown in Table 2.

[0057] [Table 2]

[0058] As shown in Test Examples 2-1 to 2-3, for normal non-fried noodles, even if the amount of kansui was increased, the kansui burn immediately after production was at a level that was not a problem compared to fried noodles, but the results of the accelerated test suggest that browning of the noodles is accelerated over time.In contrast, as shown in Test Examples 2-4 to 2-5, for fried noodles fried under reduced pressure, even if the amount of kansui was increased, there was almost no kansui burn, and the results of the accelerated test suggest that browning of the noodles over time is suppressed.

[0059] In terms of flavor, fried noodles fried under reduced pressure tended to have a weaker flavor than non-fried noodles using the same amount of kansui, but because browning of the noodles over time is suppressed, the amount of kansui can be increased to enhance the flavor.

[0060] In terms of rehydration, the fried noodles fried under reduced pressure in Test Examples 2-4 to 2-6 were superior to the non-fried noodles in Test Examples 2-1 to 2-3, and the cooking time could be shortened.

[0061] <Experiment 3: Examination of the amount of kansui and frying conditions> (Test Example 3-1) A fried Chinese noodle sample was prepared according to the method of Test Example 2-6, except that the amount of kansui preparation added was 17 g (22 g as kansui).

[0062] (Test Example 3-2) A fried Chinese noodle sample was prepared according to the method of Test Example 2-6, except that the amount of kansui preparation added was 20 g (25 g as kansui).

[0063] (Test Example 3-3) A fried Chinese noodle sample was prepared by the same method as in Example 2-6, except that the drying conditions were a reduced pressure of 100 torr or less and drying for 20 minutes at 60° C. The moisture content was 3 to 6% by weight.

[0064] (Test Example 3-4) A fried Chinese noodle sample was prepared by the method of Example 2-6, except that the drying conditions were a reduced pressure of 100 torr or less and drying for 10 minutes at 100° C. The moisture content was 3 to 6% by weight.

[0065] (Test Example 3-5) A fried Chinese noodle sample was prepared by the same method as in Example 2-6, except that the drying conditions were a reduced pressure of 100 torr or less and drying for 5 minutes at 120° C. The moisture content was 3 to 6% by weight.

[0066] (Test Example 3-6) A fried Chinese noodle sample was prepared by the method of Example 2-6, except that the drying conditions were a reduced pressure of 100 torr or less and drying for 20 minutes at 100° C. The moisture content was 1 to 4% by weight.

[0067] (Test Example 3-7) A fried Chinese noodle sample was prepared by the method of Example 2-6, except that the drying conditions were a reduced pressure of 100 torr or less and drying for 10 minutes at 120° C. The moisture content was 1 to 4% by weight.

[0068] The samples prepared for each test group in Experiment 3 and for Test Examples 2-1, 2-3, 2-4, and 2-6 were placed in aluminum-deposited polypropylene packaging material and sealed to prepare the products, after which a forced deterioration test was carried out in a dry heat cabinet at 60°C for three days, and the a values ​​of the color difference meter were measured before and after the forced deterioration test. As in Experiment 1, the measurement method was to measure the flat surface of the noodle block five times with a color difference meter (Konica Minolta CHROMA METER CR-410) and the average value was recorded as the a value of the fried noodle block, this was done for three noodle blocks, and the average value of the three noodle blocks was recorded as the a value of the test group.

[0069] In addition, each test sample prepared before the deterioration test was cooked and subjected to a sensory evaluation. For cooking, 500 ml of water was put into a pot, brought to a boil, and each test sample was placed in the pot and cooked for 3 minutes, then eaten and evaluated for flavor. The evaluation was performed by an open panel of five experienced panelists, with samples that had a strong kansui odor and were considered very good being rated ◎, samples that had a strong kansui odor and were considered good being rated 〇, samples that had a weak kansui odor or had an unusual flavor (burnt odor, bitterness) being rated △, and samples that had a significantly unusual flavor (burnt odor, bitterness) being rated ×.

[0070] [Table 3]

[0071] Unlike Experiments 1 and 2, Experiment 3 was evaluated by a forced aging test in which the noodle block was placed under high temperature to forcibly cause browning. The sample in Test Example 2-1 was used as the standard for browning within the allowable range of normal changes over time. As shown in Test Examples 2-3, 2-4, and 2-6, Test Example 2-3 had a higher a value than Test Example 2-1, indicating that browning had progressed, and as shown in Test Examples 2-4 and 2-6, browning of the samples after forced aging was also suppressed, so the forced aging test is considered to have similar results to the accelerated test. In the forced aging test, Test Example 2-1 showed significant browning of the noodles, unlike the accelerated test in Experiment 2. However, since the browning of noodles over time in Test Example 2-1 was within the allowable range within the normal storage period, if the browning after the forced aging test is not more advanced than in Test Example 2-1, it can be determined that the browning of noodles over time during the normal storage period is not problematic.

[0072] As shown in Test Example 3-1, when the amount of kansui was further increased compared to Test Example 2-6, the kansui burn immediately after production and browning of the noodles over time were suppressed while the flavor was further strengthened, which was very good. However, as shown in Test Example 3-2, when the amount of kansui was further increased compared to Test Example 3-1, although the kansui burn immediately after production was at an acceptable level, an alkaline odor different from the kansui odor and a bitter flavor began to appear. In addition, browning of the noodles was observed after the forced deterioration test, although within the acceptable range, suggesting that browning of the noodles over time will progress if the amount of kansui is further increased.

[0073] As shown in Test Examples 3-3, 2-6, 3-4, and 3-5, the a-value of the noodles after production increased as the frying temperature under reduced pressure increased, but this was within an acceptable range. Furthermore, browning of the noodles after forced aging was suppressed up to 100°C, but redness was observed at 120°C. In Test Example 3-5, the noodles after forced aging did not brown, even when compared to Test Example 2-1, and the a-value was also low, so it is considered that browning of the noodles over time is not an issue. However, it was suggested that browning of the noodles over time would progress if the temperature was increased any further. Furthermore, as shown in Test Example 5, at 120°C, a slightly burnt flavor emerged.

[0074] In Test Examples 3-6 and 3-7, the drying time was extended and the noodles were over-fried, but the longer the drying time, the more the noodles after production became kansui burnt, and the browning of the noodles after forced aging progressed further. Compared to Test Example 2-1, in Test Examples 3-6 and 3-7, the a-value of the noodles after forced aging is low, so it is considered that the browning of the noodles over time is not a problem. In addition, both Test Examples 3-6 and 3-7 were within the acceptable range, but had a burnt flavor. Therefore, when frying under reduced pressure, it is preferable to set the frying time so as not to over-fry, and it is preferable to adjust the a-value on the color difference meter to 2.0 or less.

Claims

1. preparing noodle strings from a noodle dough containing a main raw material flour and 0.4 to 2.5% by weight of kansui based on the weight of the main raw material flour; and frying the noodle strings under reduced pressure in frying oil at a temperature of 120°C or less.

2. 2. The method for producing instant fried Chinese noodles according to claim 1, wherein the amount of the kansui added is 0.8 to 2.2% by weight.

3. The method for producing instant fried Chinese noodles according to claim 1 or 2, characterized in that the temperature of the frying oil is 60 to 100°C.

4. 3. The method for producing instant fried Chinese noodles according to claim 1, wherein the noodle block after vacuum frying has a color difference value of 2.0 or less as measured by a color difference meter.

5. The malt extract contains 0.4 to 2.5% by weight of kansui based on the weight of the main raw material flour, 1. Instant fried Chinese noodles, characterized in that the a value of the noodle block measured with a color difference meter is 2.0 or less.

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