Method for producing non-fried noodle

Abstract

To produce a non-fried noodle having a fresh noodle-like texture.SOLUTION: A method for producing non-fried noodle comprises the following steps: mixing and kneading raw material flour with kneading water to form noodle dough; shaping the noodle dough into noodle strips by rolling and cutting; and after hot water treatment of the noodle strips, steaming the noodle strips with superheated steam and drying such noodle strips. Thereby, it becomes possible to produce the non-fried noodle having a texture similar to that of fresh noodle, in which the surface thereof is moderately firm yet soft, and the core exhibits an appropriate degree of doneness. Preferably, a seasoning liquid having a temperature of 40°C to 100°C is applied to the noodle strips after steaming, and the steamed noodle strips are dried without being cooled with water. It is also preferable that a loosening agent is contained in hot water used for the hot water treatment.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing non-fried noodles. [Background technology]

[0002] Conventionally, instant noodles can be broadly categorized into fried noodles and non-fried noodles based on the drying method. Fried noodles are made by frying fresh noodles or gelatinized noodles in oil and then drying them. On the other hand, non-fried noodles are made by drying fresh noodles or gelatinized noodles using a process other than frying in oil, such as hot air drying.

[0003] Generally, non-fried noodles have denser noodle strands than fried noodles, and are therefore considered to have a texture similar to that of fresh noodles. However, although non-fried noodles have a texture closer to that of fresh noodles compared to fried noodles, the reality is that the texture is actually quite different from that of fresh noodles. For this reason, various methods have been proposed to make non-fried noodles more similar to the texture of fresh noodles.

[0004] For example, Patent Document 1 discloses a method for producing instant noodles with a dense noodle texture and a genuine feel, in which fresh noodles are gelatinized, and then the noodle strands are aged by exposing them to a high humidity environment at a temperature of 40 to 95°C and a relative humidity of 60 to 100°C for 5 to 30 minutes, and then dried. Patent Document 2 also discloses a method for producing instant noodles with good reconstitution and a fresh noodle texture, in which fresh noodles are immersed in hot water at 60 to 100°C, followed by steaming, and then the noodle strands are cooled in water to a product temperature of 0 to 40°C, and then dried with hot air at a temperature of 60 to 150°C and a wind speed of 0.1 to 90 m / sec.

[0005] However, even non-fried noodles produced using the methods described in the above patent documents still fall short of the texture of fresh noodles, and there is still room for improvement. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2013-110986 A [Patent Document 2] Japanese Patent Application Publication No. 11-276105 Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to produce non-fried noodles that have a texture similar to that of fresh noodles. [Means for solving the problem]

[0008] The inventors of the present invention conducted extensive research into methods for improving the texture of non-fried noodles and discovered that treating the noodle strands with hot water and then steaming them using superheated steam can give them a texture similar to that of fresh noodles, leading to the completion of the present invention.

[0009] Specifically, the present invention provides a method for producing non-fried noodles, which comprises the steps of kneading raw material flour and kneading water to prepare a noodle dough, preparing a noodle band from the noodle dough, and rolling and slicing the noodle band into noodle strands, treating the noodle strands with hot water, steaming the hot-water-treated noodle strands using superheated steam, and drying the steamed noodle strands.

[0010] It is also preferable to include a step of adding a seasoning liquid at 40 to 100°C to the steamed noodle strings.

[0011] It is also preferable to dry the steamed noodle strings without cooling them with water.

[0012] In addition, in the step of treating the noodle strings with hot water, it is preferable that a loosening agent be contained in the hot water.

[0013] Furthermore, the step of steaming the hot water-treated noodle strings with superheated steam is preferably a step of steaming the noodle strings with superheated steam at 105 to 250°C for 15 to 90 seconds. [Effects of the Invention]

[0014] According to the present invention, non-fried noodles that have a texture similar to that of fresh noodles can be produced. DETAILED DESCRIPTION OF THE INVENTION

[0015] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0016] -Raw material blend- The noodles of the present invention can be made from the same raw materials as conventional non-fried noodles. Examples of raw material flour include wheat flour, buckwheat flour, barley flour, rye flour, rice flour, and other cereal flours, as well as various starches such as potato starch, tapioca starch, wheat starch, and corn starch. These cereal flours and starches may be used alone or in combination. The starch may be raw starch, or a processed starch such as pregelatinized starch, acetylated starch, etherified starch, heat-moisture treated starch, or cross-linked starch.

[0017] Furthermore, in the present invention, it is possible to add to the raw material flour ingredients commonly used in the production of non-fried noodles, such as salt, alkaline agents such as kansui (water-based alkaline solution), gluten, eggs, phosphates other than kansui, noodle quality improvers such as emulsifiers, various thickeners, pH adjusters, edible oils and fats, colorings, flavorings, and preservatives. These ingredients may be added in powder form together with the raw material flour, or may be added as a solution or suspension in the mixing water.

[0018] - Noodle dough production process - The noodle dough (dough) according to the present invention can be prepared by conventional methods, i.e., by kneading the ingredients and water uniformly using a batch mixer, flow jet mixer, vacuum mixer, or the like.

[0019] - Noodle production process - Next, noodle strands are produced from the dough thus produced. The production method may be a conventional method, and examples include a method in which the dough is rolled into a coarse noodle sheet, then combined or otherwise formed into a noodle sheet, which is further rolled multiple times using a roll to obtain a predetermined noodle sheet thickness, and then the noodle sheet is cut out using a cutting roll or knife cutter, thereby producing noodle strands. Alternatively, multiple noodle sheets may be combined to produce a noodle sheet with a multi-layer structure, which is then rolled and cut out. Noodle sheets can also be produced using an extruder or other method, and small pieces of dough extruded using an extruder can be combined to produce a noodle sheet, or the noodle sheet can be extruded into a sheet shape using an extruder. While one method of producing noodle strands by extruding dough using an extruder or other method involves producing noodles with a dense texture, which prevents sufficient absorption of water during hot water treatment and prevents sufficient transmission of heat from superheated steam to the inside of the noodles, resulting in weak viscoelasticity and a brittle texture.

[0020] - Hot water treatment process - In the present invention, the noodle strands are treated with hot water. Hot water treatment in the present invention refers to immersing the noodle strands in hot water or showering the noodle strands with hot water. The conditions for the hot water treatment can be adjusted appropriately depending on the type and thickness of the noodles and the desired texture, but the hot water temperature is preferably 50 to 100°C, more preferably 60 to 100°C, and most preferably 80 to 100°C. The treatment time can be adjusted so that it is shorter when the hot water temperature is high and longer when the hot water temperature is low, but if the hot water temperature is 50 to 100°C, the treatment time is preferably 10 to 120 seconds, more preferably 15 to 90 seconds, and most preferably 30 to 60 seconds. Specific treatment conditions include hot water at a temperature of 80 to 100°C for 10 to 60 seconds. It is preferable to treat the noodle strands produced in the noodle production step as is with hot water without steaming or other treatments.

[0021] The hot water may contain loosening agents, seasonings, antioxidants, bacteriostatic agents, preservatives, pH adjusters, flavorings, coloring agents, antifoaming agents, etc. Among these, the inclusion of loosening agents is preferred because it improves the loosening of the noodle strings. Examples of loosening agents include emulsifiers, emulsified oils and fats, and thickeners. Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and lecithin. Examples of thickeners include gum arabic, xanthan gum, and water-soluble soybean polysaccharides.

[0022] - Steaming process using superheated steam - In the present invention, the noodle strands are treated with hot water and then steamed with superheated steam. Superheated steam in the present invention refers to steam that reaches a temperature of more than 100°C under atmospheric pressure, which is produced by heating saturated steam. Steaming the noodle strands with superheated steam after treating them with hot water makes it possible to produce noodles with a texture similar to that of fresh noodles, with a surface that is appropriately firm and soft and a core that has an appropriately cooked feel. As the temperature of the superheated steam increases, the surface tends to become more firm and the core tends to absorb more heat, but as the surface becomes more firm, the amount of water absorbed during reconstitution tends to decrease. The temperature of the superheated steam is preferably 105°C to 250°C, more preferably 125 to 220°C, and most preferably 150 to 200°C. The steaming time can be shortened when the temperature of the superheated steam is high, and can be lengthened when the temperature of the superheated steam is low; however, 15 to 90 seconds is preferred, 15 to 60 seconds is more preferred, and 30 to 60 seconds is most preferred. Specific steaming conditions include 30 to 60 seconds at a superheated steam temperature of 150 to 200° C. Note that the temperature of the superheated steam in the present invention refers to the temperature of the superheated steam that comes into contact with the noodle strings.

[0023] Furthermore, in the present invention, it is preferable not to water-cool the noodle strands after steaming. Water-cooling in the present invention refers to cooling the noodle strands to a temperature of 40°C or below by spraying water on them or immersing them in water. When noodles are produced in a factory, water is sometimes poured over the noodle strands after steaming or boiling to stretch them, but this does not lower the temperature of the noodle strands to 40°C or below, and there is almost no loss of noodle components, so it is not included in the water-cooling in the present invention. If the noodle strands are water-cooled to a temperature of 40°C or below after steaming, the surface of the noodles will become hard and firm, the core will taste raw, and the flavor will be diminished.

[0024] -Flavoring liquid application process- In the present invention, it is preferable to apply a seasoning liquid to the noodle strings after steaming. The seasoning liquid is not limited to those intended for seasoning, and also includes those intended for purposes other than seasoning, such as improving loosening or coloring. Specific examples include loosening agents, seasonings, antioxidants, bacteriostatic agents, preservatives, pH adjusters, flavorings, coloring agents, and antifoaming agents. Of these, adding a loosening agent can improve the loosening of the noodle strings after steaming. Examples of loosening agents include emulsifiers, emulsified oils and fats, and thickeners. Examples of emulsifiers include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and lecithin. Examples of thickeners include gum arabic, xanthan gum, and water-soluble soybean polysaccharides. Of the loosening agents, it is more preferable to use emulsifiers and thickeners.

[0025] The method for applying the flavoring liquid is not particularly limited, and methods that can be used appropriately include immersing the steamed noodle strings in the flavoring liquid, or spraying or spraying the flavoring liquid onto the steamed noodle strings, etc. The temperature of the flavoring liquid is preferably 40 to 100°C, more preferably 45 to 75°C, and even more preferably 50 to 70°C.

[0026] -Drying process- The noodle strands are packed into a container known as a drying retainer and dried. Drying methods include hot air drying, microwave drying, and low-temperature air drying. A combination of drying methods can also be used, and the noodles should be dried until the moisture content after drying is 14.5% by weight or less, preferably 2 to 12% by mass. Of these, hot air drying is preferred, and the noodles are dried for 5 to 90 minutes using hot air at a temperature of 60 to 150°C and a wind speed of 1 to 5 m / s. After drying in this manner, the dried noodles can also be further expanded by exposing them to hot air at a temperature of approximately 100 to 150°C and a wind speed of 30 to 70 m / s or hot air that has been conditioned with steam for a short period of time.

[0027] -others- After cooling, the dried non-fried noodles may be placed in a cup together with soup and ingredients to form instant cup noodles that can be eaten by pouring hot water over them, or they may be placed in a bag together with soup to form instant bag noodles that can be eaten by cooking in a pot. Noodles cooked in a pot are generally considered to have a texture closer to that of fresh noodles than noodles cooked by pouring hot water over them, but the non-fried noodles of the present invention have a texture similar to that of fresh noodles even when cooked by pouring hot water over them. [Example]

[0028] Examples of the present invention will be described below, but the present invention is not limited thereto.

[0029] <Test 1: Study of process and hot water treatment conditions> (Test Example 1-1) 900g of wheat flour (medium-strength flour) and 100g of starch (acetylated tapioca starch) were used as raw flour, and kneading water prepared by dissolving 20g of salt and 5g of alkaline mineral water in 400ml of water was added. The mixture was then kneaded in a mixer for 15 minutes to prepare noodle dough.

[0030] The doughs thus prepared were combined to form a noodle sheet, which was then rolled to a thickness of 1.60 mm using a roll press and then cut using a No. 16 roll cutting blade to produce noodle strands. The noodle sheet was then immersed in hot water at 100°C for 30 seconds, and then immersed in a 60°C flavoring liquid prepared by dissolving 10 g of salt in 1,000 ml of water for 10 seconds. The noodle strands were cut into lengths of approximately 30 cm, and 160 g of each were placed in a roughly deep-dish stainless steel drying container (retainer) and dried for 40 minutes in hot air at 70°C and a wind speed of 4.0 m / s.

[0031] (Test Example 1-2) Non-fried noodles were produced in the same manner as in Test Example 1-1, except that the noodle strands were steamed in superheated steam at 180°C for 45 seconds without being subjected to hot water treatment, and then immersed in a flavoring liquid.

[0032] (Test Example 1-3) Non-fried noodles were produced in the same manner as in Test Example 1-1, except that in Test Example 1-1, the noodle strands after the hot water treatment were steamed in superheated steam at 180°C for 45 seconds and then immersed in a flavoring liquid.

[0033] (Test Example 1-4) Non-fried noodles were produced in the same manner as in Test Example 1-3, except that the time the noodle strings were immersed in hot water was changed to 60 seconds.

[0034] (Test Example 1-5) Non-fried noodles were produced in the same manner as in Test Example 1-1, except that in Test Example 1-1, the noodle strands after the hot water treatment were steamed in saturated steam at 100°C for 60 seconds and then immersed in a flavoring liquid.

[0035] The texture of the non-fried noodles was evaluated. 80g of non-fried noodles were placed in a cup and 400ml of boiling water was poured over them. The cup was then covered and left to stand for 3 minutes before being lightly loosened. Seven experienced panelists tasted the noodles and rated by majority vote. A texture resembling fresh noodles was defined as one where the surface was soft yet moderately firm, the core had a moderate cooked feel, and the noodles were viscoelastic yet powdery. The noodles were evaluated in two categories: surface texture and core texture. Each evaluation was done on a 4-point scale, with a score of 0 or above being considered a pass. <Surface texture> ◎: Moderately firm yet soft, very good. ◯: Somewhat taut or soft, but in good condition. △: Too stiff or soft, somewhat poor. ×: The tension is extremely strong or the material is soft, and the material is poor. <Core texture> ◎: Has a moderate cooked texture, is viscoelastic yet powdery, and is very good. ◯: Although the cooked feeling is slightly weak, it is good. △: The food was not cooked well and tasted raw, so it was somewhat unsatisfactory. ×: The cooked feeling is extremely weak and raw, and it is poor quality.

[0036] The evaluation results of Test 1 are shown in Table 1 below.

[0037] [Table 1]

[0038] Test Example 1-1, in which the noodle strands were simply treated with hot water, had a soft, favorable surface, but the core had a weak cooked feel and was raw.In addition, Test Example 1-2, in which the noodle strands were simply steamed with superheated steam, and Test Example 1-5, in which the noodle strands were treated with hot water and then steamed with saturated steam, had a cooked feel in the core, but the surface was too firm and hard.

[0039] In contrast, Test Examples 1-3 and 1-4, in which the noodle strands were treated with hot water and then steamed with superheated steam, had a soft surface while the core had a moderately cooked texture, and there was a clear difference in texture between the surface and the core, resulting in a texture close to that of fresh noodles. Comparing Test Example 1-3 and Test Example 1-4, the surface of Test Example 1-4 was slightly firmer, but no major difference was observed.

[0040] From the above, it was suggested that it is preferable to treat the noodle strings with hot water and then steam them with superheated steam.

[0041] <Test 2: Examination of cooling process and flavoring temperature> (Test Examples 2-1 and 2-2) Non-fried noodles were prepared in the same manner as in Test Example 1-3, except that the temperature of the flavoring liquid was changed to the temperature shown in Table 2.

[0042] (Test Example 2-3) Non-fried noodles were prepared in the same manner as in Test Example 1-3, with the exception that, after steaming, the noodle strands were immersed in water at 20°C to lower the noodle strand temperature to 40°C before immersing them in the flavoring liquid.

[0043] Test 2 was evaluated in the same manner as Test 1. The evaluation results are shown in Table 2 below.

[0044] [Table 2]

[0045] Comparing Test Examples 1-3 with Test Examples 2-1 and 2-2, which have different seasoning liquid temperatures, Test Example 2-2, where the seasoning liquid temperature was 40°C, had a slightly stronger surface tension and a slightly weaker cooked core.In contrast, Test Examples 1-3 and 2-1, where the seasoning liquid temperature was 50°C or higher, had a significantly better texture than Test Example 2-2, and both were highly rated.

[0046] In addition, in Test Example 2-3, which was steamed, cooled, and then immersed in the seasoning liquid, the surface was slightly firm, the cooked feeling in the center was slightly weak, and the flavor of wheat and kansui was perceived as weak.

[0047] From the above, it was suggested that it is preferable to apply a seasoning liquid at 40°C or higher to the noodle strands after steaming, and it is even more preferable to apply a seasoning liquid at 50°C or higher. It was also suggested that it is preferable not to water-cool the noodle strands after steaming.

[0048] <Test 3: Examination of adding a loosening agent to hot water used in hot water treatment> (Test Example 3-1) Non-fried noodles were prepared in the same manner as in Test Example 1-3, except that in Test Example 1-3, a polyglycerol fatty acid ester was added to the hot water used in the hot water treatment to a concentration of 1.0% (W / V).

[0049] Test 3 was evaluated in the same manner as Test 1. Note that Test 3 was also evaluated for loosening during cooking. The evaluation method was based on the following three levels, with a rating of 0 or higher being considered a pass. The evaluation results are shown in Table 3 below. <Relaxation> ⊚: Very little noodle string sticking together, very good. Good: The noodle strings are little stuck together and are good. △: There was a lot of adhesion, and it was poor.

[0050] [Table 3]

[0051] Test Example 1-3, which did not contain a loosening agent, was loosened to an extent that was acceptable for a product, but Test Example 3-1, which contained a loosening agent, was loosened very well. All test plots had very good texture.

[0052] From the above, it was suggested that it is preferable to add a loosening agent to the hot water used in the hot water treatment.

[0053] <Test 4: Examination of steaming time> (Test Examples 4-1 to 4-4) Non-fried noodles were produced in the same manner as in Test Example 1-3, except that the steaming time was changed to the time shown in Table 4.

[0054] Test 4 was evaluated in the same manner as Test 1. The evaluation results are shown in Table 4 below.

[0055] [Table 4]

[0056] Regarding surface texture, the test examples with steaming times of 15 to 60 seconds (Test Examples 1-3, 4-1 to 4-3) were very good, with moderate firmness and softness, but Test Example 4-4 was slightly firm. As the steaming time increased, there was a tendency for the noodles to become firmer and the softness to decrease, and Test Example 1-3 had a surface texture that was closest to that of fresh noodles.

[0057] Regarding the texture of the core, the test examples with steaming times of 30 to 60 seconds (Test Examples 1-3, 4-2, and 4-3) were very good, with a cooked feel but also a powdery texture, whereas Test Examples 4-1 and 4-4 had a slightly weaker cooked feel. The cooked feel tended to increase with steaming times up to 45 seconds, but tended to decrease after 45 seconds, with Test Example 1-3 having a core texture closest to that of fresh noodles.

[0058] From the above, it was suggested that the steaming time is preferably 15 to 90 seconds, more preferably 15 to 60 seconds, and most preferably 30 to 60 seconds.

[0059] As explained above, the present invention has the excellent effect of producing non-fried noodles that have a texture similar to that of fresh noodles, in that by treating fresh noodle strands with hot water and then steaming them using superheated steam, the surface has a moderate firmness yet is soft, and the core has a moderate cooked feel.

Claims

1. a step of mixing and kneading the raw material flour and kneading water to prepare noodle dough; a step of preparing a noodle band from the noodle dough, and rolling and cutting the noodle band into noodle strands; a step of treating the noodle strings with hot water; a step of steaming the hot water-treated noodle strings with superheated steam; and drying the steamed noodle strands.

2. The method for producing non-fried noodles according to claim 1, further comprising the step of adding a seasoning liquid at 40 to 100°C to the steamed noodle strings.

3. 3. The method for producing non-fried noodles according to claim 1, wherein the steamed noodle strands are dried without being cooled with water.

4. 3. The method for producing non-fried noodles according to claim 1, wherein the hot water contains a loosening agent in the step of treating the noodle strings with hot water.

5. 3. The method for producing non-fried noodles according to claim 1, wherein the step of steaming the hot water-treated noodle strings with superheated steam comprises steaming the noodle strings with superheated steam at 105 to 250°C for 15 to 90 seconds.

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