Method for producing fried noodles

Abstract

To reduce surface blistering of fried noodles, while utilizing a group of noodle strands produced by a noodle-making method using dough or noodle sheets prepared under reduced pressure conditions.SOLUTION: The present invention provides a method for producing fried noodles by frying multilayer noodles having an inner layer and an outer layer, wherein the inner layer uses dough or a noodle sheet prepared under reduced pressure.SELECTED DRAWING: Figure 3

Description

[Technical field]

[0001] The present invention relates to a method for producing fried noodles by frying noodle strings. [Background technology]

[0002] There are various known methods for producing noodles. Here, in a noodle-making method using a dough or noodle sheet prepared under reduced pressure using a vacuum mixer or vacuum extruder, the gluten in the wheat flour is formed more efficiently by mixing under a vacuum state, improving the firmness and elasticity of the noodles. In addition, since degassing is performed during the reduced pressure, moisture can penetrate to the center of the flour, which is known to result in transparent noodles.

[0003] On the other hand, when attempting to prepare fried noodles for use in instant noodles from noodle strands using a dough or noodle band that has been decompressed in order to improve the firmness and elasticity of the noodles, numerous blisters may occur on the surface of the noodles and the surface of the noodles may melt when cooked, which may adversely affect the texture of the surface of the noodles. On the other hand, there is no prior art that attempts to solve these problems, and in applications in the field of instant noodles in which dough is prepared under reduced pressure, the only prior art disclosed is one in which hot air drying is used instead of frying. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent Publication No. 6-303933 Summary of the Invention [Problem to be solved by the invention]

[0005] Therefore, the inventors set out to develop a new method for producing fried noodles that utilizes noodle strands obtained by a noodle-making method that uses dough or a noodle band that has been prepared under reduced pressure using a vacuum mixer, vacuum extruder, or the like. [Means for solving the problem]

[0006] As a result of intensive research by the inventors, they discovered that blistering can be reduced by forming multi-layer noodles having an inner layer and an outer layer when preparing the noodle strands before frying, and by using dough or noodle bands prepared under reduced pressure for the inner layer, which led to the completion of the present invention. That is, the first invention of the present application is "A method for producing fried noodles by frying multi-layered noodles having an inner layer and an outer layer, characterized in that dough or noodle band prepared under reduced pressure is used for the inner layer."

[0007] Next, the present inventors also intend the noodle strings themselves obtained by the above-mentioned production method. That is, the second invention of the present application is "Fried noodles produced by the manufacturing method of claim 1."

[0008] The present inventors further contemplate a method for reducing blistering on the surface of noodles after frying using the above manufacturing method. That is, the third invention of the present application is "A method for producing fried noodles by frying multi-layered noodles having an inner layer and an outer layer, comprising using dough or a noodle band prepared under reduced pressure for the inner layer to reduce blistering on the surface of the noodles after frying." Effect of the Invention

[0009] By utilizing the present invention, it is possible to reduce blistering on the surface of fried noodles while utilizing reduced pressure dough or noodle sheet. [Brief description of the drawings]

[0010] [Figure 1] FIG. 2 is a schematic perspective view showing an example of a fly retainer (metallic formwork). [Diagram 2] FIG. 2 is a schematic perspective view showing an example of a porous (liquid-permeable) lid (for a fly retainer). [Diagram 3] This is an enlarged photograph showing the blisters that have appeared on the surface of the noodles. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] Hereinafter, embodiments of the present invention will be described, however, the present invention is not limited to these embodiments. The first invention of the present application is "A method for producing fried noodles by frying multi-layered noodles having an inner layer and an outer layer, characterized in that dough or noodle band prepared under reduced pressure is used for the inner layer."

[0012] ─Fried noodles─ In the production of oil-dried (fried) dried noodle blocks used for instant noodles, First, a powder such as wheat flour is mixed with kneading water to form a dough, which is then rolled and cut out to prepare raw noodle strands. Next, the noodle strands are steamed, and the gelatinized noodle strands are then housed in a porous frame (also called a retainer) and generally dried in frying oil at about 110°C to 170°C for about 1 to 7 minutes to reduce the moisture content of the noodle strands and complete the noodle block.

[0013] The present application relates to an invention that can be used in the production of fried noodle blocks through such a frying process. Furthermore, the type of noodles that can be used as the fried noodles of the present invention is not particularly limited, and various types of noodles are possible, including Chinese noodles, udon, soba, and pasta.

[0014] ─Multi-layered noodles─ This application is particularly concerned with fried noodle blocks produced from multi-layered noodles. Multi-layered noodles as referred to in this invention refer to noodle strands that have an inner layer and an outer layer, giving them a multi-layer structure.

[0015] ─Multi-layer noodles with inner and outer layers─ There are no particular limitations on the method for producing multi-layered noodles according to the present invention, but typically, noodle dough for the inner layer and noodle dough for the outer layer are layered together and rolled to prepare the multi-layered noodle dough. For example, the noodle dough for the inner layer and the noodle dough for the outer layer can be inserted between rolls and pressure applied to bring the inner layer and outer layer into close contact with each other to form an integrated noodle sheet. The noodle sheet can then be passed through multiple rolling machines as necessary to form a noodle sheet of the required thickness.

[0016] It is also possible to manufacture the inner and outer noodle sheets by adjusting them to the required thickness, stacking them together, and then further rolling them. Next, in the present invention, it is common to have three layers, with an inner layer sandwiched between upper and lower outer layers, but this is not limited to this and it may also be a type that includes multiple inner layers. In other words, it goes without saying that there is no problem with noodles that have four or five layers, which is more than three layers.

[0017] ─Inner layer composition─ In the present invention, the ingredients of the inner layer can be made using normal noodle ingredients such as wheat flour, starch, gluten, resistant starch, thickeners, etc. More specifically, the ingredients of the inner layer can include normal noodle ingredients such as wheat flour, starch, gluten, egg white, egg powder, coloring, calcium, fats and oils, and various flavors. Of course, the noodle may contain various ingredients other than wheat flour, gluten, thickeners and resistant starch, which are raw materials for noodles.

[0018] Next, various ingredients such as kansui (water containing alkaline water) and salt can be added to the kneading water used to prepare noodles. A wide variety of ingredients can be used for the kansui (water containing alkaline water), such as potassium carbonate, sodium carbonate, sodium bicarbonate, various pyrophosphates, various polyphosphates, various metaphosphates, and various phosphates. Naturally, colorings, extracts, and various food additives can also be added to the kneading water. For the inner layer in the present invention, raw material flour and kneading water are mixed and kneaded to form dough.

[0019] ─When dough prepared under reduced pressure is used for the inner layer─ The dough prepared under reduced pressure in this application usually refers to a dough prepared by kneading the noodle ingredients and kneading water in a batch mixer, flow jet mixer, vacuum mixer, etc. into one or several doughs (lumps of dough). In the case of machine-made noodles, the dough is often in the form of crumbs.

[0020] The dough prepared under reduced pressure in the present invention means that the dough is prepared under reduced pressure. Usually, a batch mixer that mixes under reduced pressure is used as the vacuum mixer, but the type of mixing is not particularly limited. In this case, the degree of vacuum (reduced pressure) of the vacuum mixer is not particularly limited, but is generally about -200 mmHg (-2.67 x 10 4 It is preferable to carry out the process at a reduced pressure of -720 mmHg (-9.60 x 10 Pa). 4 Pa) ~ -200mmHg (-2.67×10 4 Pa), and more preferably, the degree of vacuum is −720 mmHg (−9.60×10 4 Pa) ~ -400mmHg (-2.67×10 4 The reaction is carried out under reduced pressure of 1000 Pa.

[0021] Next, for the inner layer, the dough prepared under reduced pressure is subjected to steps such as compounding and rolling by roll molding, or a noodle sheet is prepared using an extruder. This step may be carried out under normal pressure, or the extrusion step into a noodle sheet may be carried out under reduced pressure using a vacuum extruder or the like.

[0022] ─When using a noodle sheet prepared under reduced pressure for the inner layer─ Next, the noodle band prepared under reduced pressure in this application refers to a noodle band formed under reduced pressure. That is, in preparing the dough for the inner layer, the noodle ingredients and kneading water are mixed in a batch mixer, flow jet mixer, vacuum mixer, or the like to form one or several dough lumps. In addition, in the case of machine-made noodles, a crumbly dough is often obtained, but this process may be carried out under normal pressure.

[0023] Next, these pieces of crumbly dough need to be gathered together, and this process is called extrusion. That is, these pieces of crumbly dough are usually gathered together and shaped to form a strip of noodle dough, but in the present invention, the "noodle strip prepared under reduced pressure" refers to a process of extrusion shaping into a noodle strip by a vacuum extrusion method. Here, the vacuum extrusion method refers to a method of extruding into a noodle strip under reduced pressure, and various methods can be used as long as they are capable of shaping into a noodle strip under vacuum (reduced pressure).

[0024] That is, in the present invention, a method can be used in which the step of extrusion molding into a noodle sheet is carried out under reduced pressure. Specifically, the crumbly dough can be extruded into a noodle sheet under reduced pressure using a vacuum extruder (noodle sheet machine) such as an extruder. Here, an extruder generally refers to a device that applies pressure with a screw or the like to extrude crumbly dough after kneading. Even if a device other than an extruder is used, it is also possible to form a strip-shaped noodle dough by, for example, passing the dough between rolls under reduced pressure.

[0025] The degree of vacuum (decompression) at this time is approximately -200mmHg (-2.67 x 10 4 Preferably, the vacuum level is -720 mmHg (-9.60 x 10 Pa) or less. 4Pa) ~ -200mmHg (-2.67×10 4 Pa), and more preferably, the degree of vacuum is −720 mmHg (−9.60×10 4 Pa) ~ -400mmHg (-2.67×10 4 The pressure reduction is about 100 Pa.

[0026] In this way, the noodle dough for the inner layer can be adjusted to a suitable condition by performing the extrusion molding step under reduced pressure. This noodle dough can then be sandwiched between the noodle dough for the outer layers, which will be described below, and further rolled to produce a noodle band with a multi-layer structure. Of course, these rolling steps can also be carried out under normal pressure.

[0027] ─Outer layer composition─ In the present invention, the outer layer may be made using typical noodle raw materials such as wheat flour, starch, gluten, etc. More specifically, noodle raw materials for the inner layer may include wheat flour, starch, gluten, egg white, egg powder, coloring, calcium, fats and oils, various flavors, etc. As mentioned above, in the present invention, it goes without saying that various components that are used as noodle raw materials other than wheat flour, gluten, thickeners and resistant starch may be contained. Next, the kneading water used to prepare the noodles can be water to which various ingredients such as brine, salt, etc. Furthermore, for the outer layer, the raw material flour and the kneading water are mixed and kneaded to form dough.

[0028] ─Preparation and extrusion of outer layer dough─ When preparing the dough for the inner layer, the noodle ingredients and kneading water are mixed in a batch mixer, flow jet mixer or similar device to form one or several dough masses. It is preferable to knead the dough for the outer layer under normal pressure. In addition, in the case of machine-made noodles, the noodles often have a crumbly texture. In the present invention, it is preferable to carry out the kneading under normal pressure.

[0029] Next, these pieces need to be brought together, which is accomplished by the extrusion process described above. That is, typically, the crumbly dough is gathered together to form a strip-shaped dough. For the outer layer, it is preferable to perform this under normal pressure. For example, it is possible to press the dough between rolls under normal pressure to form a strip-shaped noodle dough. Alternatively, an extruder or other extruding machine may be used. Various methods can be used as an extrusion method for the outer layer. By passing through the extrusion step in this manner, the noodle dough for the outer layer can be formed into a noodle band. By sandwiching the noodle dough for the inner layer between the noodle dough for the outer layer and further rolling it, it is possible to prepare a noodle band with a multi-layer structure.

[0030] ─Preparation of noodles─ In the method for producing multi-layered noodles according to the present invention, the noodle dough for the inner layer and the noodle dough for the outer layer are overlapped and rolled to prepare the dough for the multi-layered noodles. More specifically, the extruded inner layer is sandwiched between the extruded outer layers, and the overlapped noodle dough is inserted between rolls or the like while applying pressure to bring the inner layer and outer layer into close contact with each other, thereby preparing an integrated noodle band.

[0031] Of course, the inner layer and / or the outer layer after extrusion may be inserted between rolls or the like as necessary to roll them, and then the inner layer and the outer layer may be laminated together. Next, there are no particular limitations on the thickness ratio of the inner layer to the outer layer, and this can be changed as appropriate depending on the texture and noodle manufacturing properties. Specifically, for example, in the case of three layers, the thickness ratio of the outer layer:inner layer:outer layer can be in a wide range of approximately 3:1:3 (1:0.33:1) to 1:5:1.

[0032] However, the ratio of outer layer:inner layer:outer layer is preferably about 1:1:1 to 1:3:1. Typically, in the rolling process, the resulting noodle sheet is passed between multiple rolling rolls to gradually reduce the thickness, and the resulting thinned noodle sheet is then cut into noodle strings by cutting rolls. The obtained noodle strings can then be cut, gelatinized by steaming or boiling, and then fried to reduce the water content to create a dried noodle block. This dried noodle block can be used as the noodle block for instant cup noodles.

[0033] ─Alpha-gelatinization of noodle strings─ The multi-layered noodles obtained as above are then steamed or boiled to undergo gelatinization. Here, gelatinization is also referred to as starch gelatinization, and refers to the process in which starch such as wheat flour, which is difficult to digest when in the raw material flour stage, swells when water is added and heated, becoming a paste-like gelatinized starch that becomes susceptible to the action of digestive enzymes. This gelatinization process can be carried out by steaming or boiling the noodle strands.

[0034] ─Frying─ The frying process involves pregelatinized noodles generally being fried in frying oil at about 110°C to 170°C for about 1 to 7 minutes to reduce the moisture content of the noodles and dry them to complete the noodle block. In the frying step, for example, a porous (liquid-permeable) metal frame called a retainer can be used to house the noodle strings and fry them as shown in FIG. Various types of retainers can be used. For example, the retainer body can be a type in which a plurality of cup-shaped frames for containing noodle strings are arranged in series to form an integrated unit, as shown in FIG.

[0035] Also, as shown in FIG. 2, it is possible to use a porous (liquid-permeable) cover in which a plurality of cover portions are continuously arranged and integrated in correspondence with the openings of the respective cup forms of the retainer body. As frying oil, various vegetable oils (palm oil, corn oil, rapeseed oil, etc.) and animal oils (lard, etc.) can be used. In most cases, the food is dried so that the moisture content after frying is about 1 to 8% by weight.

[0036] ─Blisters on the surface of fried noodles─ Blisters on the surface of fried noodles refer to a state in which multiple large and small protruding bulges appear on the surface of the fried noodles, as shown in Figure 3. If noodles in a blistered state are reconstituted in hot water, the noodle surface may melt during cooking, which may adversely affect the texture of the noodle surface. EXAMPLES

[0037] The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

[0038] [Test Example 1] ([3-layer noodles] Inner layer: normal pressure mixer / outer layer: normal pressure mixer) To prepare the inner layer noodle band, 760g of wheat flour, 240g of starch, and 16g of gluten were mixed, to which 360ml of mixing water containing 30g of salt and 5g of phosphate (3 parts monophosphate, 2 parts polymerized phosphate) was added, and the mixture was kneaded for 15 minutes in a normal pressure mixer to produce dough. This noodle dough was formed into a noodle band with a thickness of 11 mm. This was the inner layer noodle band.

[0039] Next, to prepare the outer noodle layer, 760g of wheat flour, 240g of starch, and 32g of gluten were added and mixed, to which 360ml of mixing water in which 30g of salt and 5g of phosphate (3 parts monophosphate and 2 parts polymerized phosphate) had been dissolved was added, and the mixture was kneaded for 15 minutes in a normal pressure mixer to produce dough. This noodle dough was shaped and rolled to obtain two 4mm thick outer noodle layers.

[0040] Next, the former 11 mm thick inner layer noodle band and two of the latter 4 mm thick outer layer noodle bands were rolled and joined in the order outer layer / inner layer / outer layer to produce a three-layer noodle band with a thickness of approximately 11 mm. This was rolled five times in a rolling machine so that the rolling ratio for each was in the range of approximately 10 to 50%, and further rolled so that the thickness of the reconstituted noodle strands was adjusted to 1.20 mm. This was cut into a wave shape using a roll with a square blade of No. 8, and the noodle strands were immediately steamed for 1 minute 30 seconds and stretched to cut into lengths of approximately 30 cm. These were then packed into a retainer and fried in oil at a temperature of 150°C for 1 minute 50 seconds to produce the fried noodles (udon) of Test Example 1. Next, the obtained fried noodle blocks were evaluated by observing the surface of the fried noodles and evaluating the eating experience after reconstitution with hot water.

[0041] Observation of the noodle surface Five well-trained taste panelists observed the surface of the noodles and rated them on a five-point scale of 5 (none), 4 (almost none), 3 (slightly too much), 2 (too much), and 1 (very much). The average score was used to determine the following: None: 4.6 to 5.0 points, Almost none: 3.6 to 4.5 points, Somewhat high: 2.6 to 3.5 points, - High: 1.6~2.5 points, Very many: 1.0 to 1.5 points

[0042] ─Eating evaluation after rehydrating─ The cooking method was to put a block of noodles (85g) and 8.0g of powdered soup into a cup, pour in 450ml of boiling water, and after 5 minutes, loosen the noodles and give them a taste evaluation. Five well-trained taste panelists evaluated the firmness of the noodles, rating them on a 5-point scale from 5 (good), 4 (slightly good), 3 (average), 2 (slightly poor), and 1 (poor), and gave the following average rating: Good: 4.6 to 5.0 points, Fairly good: 3.6 to 4.5 points, Normal: 2.6 to 3.5 points, Slightly poor: 1.6 to 2.5 points, · Poor: 1.0 to 1.5 points The results are shown in Table 1.

[0043] [Test Example 2] ([3-layer noodles] Inner layer: Vacuum mixer / Outer layer: Vacuum mixer) To prepare the inner layer noodle band, 760g of wheat flour, 240g of starch, and 16g of gluten were added and mixed, to which 410ml of mixing water in which 30g of salt and 5g of phosphate (3 parts monophosphate and 2 parts polymerized phosphate) had been dissolved was added, and the mixture was kneaded in a vacuum mixer for 15 minutes under a reduced pressure of -650mmg to produce dough. This noodle dough was formed into a noodle band shape with a thickness of 11mm. This was the inner layer noodle band.

[0044] Next, to prepare the outer noodle layer, 760g of wheat flour, 240g of starch, and 32g of gluten were added and mixed, to which 410ml of mixing water in which 30g of salt and 5g of phosphate (3 parts monophosphate and 2 parts polymerized phosphate) had been dissolved was added, and the mixture was kneaded in a vacuum mixer under a reduced pressure of -650mmg for 15 minutes to produce dough. This noodle dough was shaped and rolled to obtain two outer noodle layers with a thickness of 4mm. Next, the former 11 mm thick inner layer noodle band and two of the latter 4 mm thick outer layer noodle bands were rolled and combined in the order outer layer / inner layer / outer layer to create a three-layer noodle band with a thickness of approximately 11 mm. As in Test Example 1, these were rolled and fried to obtain the fried noodles (udon) of Test Example 2. The fried noodles were evaluated in the same manner as in Test Example 1. The results are shown in Table 1.

[0045] [Test Example 3] ([3-layer noodles] Inner layer: vacuum mixer / Outer layer: normal pressure mixer) To prepare the inner layer noodle band, 760g of wheat flour, 240g of starch, and 16g of gluten were added and mixed, to which 410ml of mixing water in which 30g of salt and 5g of phosphate (3 parts monophosphate and 2 parts polymerized phosphate) had been dissolved was added, and the mixture was kneaded in a vacuum mixer for 15 minutes under a reduced pressure of -650mmg to produce dough. This noodle dough was formed into a noodle band shape with a thickness of 11mm. This was the inner layer noodle band.

[0046] Next, to prepare the outer noodle layer, 760g of wheat flour, 240g of starch, and 32g of gluten were added and mixed, to which 410ml of mixing water in which 30g of salt and 5g of phosphate (3 parts monophosphate and 2 parts polymerized phosphate) had been dissolved was added, and the mixture was kneaded for 15 minutes in a normal pressure mixer to produce dough. This noodle dough was shaped and rolled to obtain two 4mm thick outer noodle layers. Next, the former 11 mm thick inner layer noodle band and two of the latter 4 mm thick outer layer noodle bands were rolled and combined in the order outer layer / inner layer / outer layer to create a three-layer noodle band with a thickness of approximately 11 mm. These were then rolled and fried in the same manner as in Test Example 1, to obtain the fried noodles (udon) of Test Example 3. The fried noodles were evaluated in the same manner as in Test Example 1. The results are shown in Table 1.

[0047] [Table 1] When the dough for the inner layer was prepared under reduced pressure using a vacuum mixer (Test Example 3), good results were obtained in terms of blisters of the fried noodles after frying. In addition, the firmness of the center of the noodles after reconstitution with hot water was also good.

Claims

1. 1. A method for producing fried noodles, comprising frying multi-layer noodles having an inner layer and an outer layer, the method being characterized in that dough or noodle band prepared under reduced pressure is used for the inner layer.

2. Fried noodles produced by the method according to claim 1.

3. A method for reducing blistering on the surface of fried noodles by frying multi-layered noodles having an inner layer and an outer layer, comprising the step of using dough or a noodle band prepared under reduced pressure for the inner layer.

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