Instant fried noodles, and production method of the same

Abstract

To provide instant fried noodles excellent in restorability.SOLUTION: Fried noodles contain one or more kinds of starch selected from the group consisting of etherified starch, acetylated starch, and waxy-starch, and an alginic ester, are restored even when using water at 30°C or less by bringing a swelling rate of the noodle lines to 180% or more and less than 400%, and have excellent palate feeling. The one or more kinds of starch selected from the group consisting of etherified starch, acetylated starch, and waxy-starch is contained preferably at 10-100 wt.% based on the weight of the main raw material powder.SELECTED DRAWING: Figure 2

Description

[Technical Field]

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

[0002] Instant noodles are foods that can be eaten in a short time by simply cooking them by pouring hot water over them or cooking them in a pot.

[0003] Instant noodles can be broadly divided into fried noodles and non-fried noodles; fried noodles are noodles that are fried in oil and then dried, while non-fried noodles are noodles that are dried using a method other than frying in oil. Generally, non-fried noodles tend to have denser noodle strands than fried noodles, so they take longer to rehydrate, while fried noodles tend to rehydrate in a shorter time. There are fried noodles that can be rehydrated in about one minute, but these are limited to noodles with very thin noodle strands, and have issues such as a weak texture.

[0004] In recent years, with the rise in disaster prevention awareness, instant noodles have also been attracting attention as emergency food in the event of a disaster. In the event of a disaster, situations may arise where hot water cannot be used, but many instant noodles can be rehydrated with water. However, rehydrating conventional instant noodles with water takes a very long time and has a poor texture, so there is a demand for instant noodles that are suitable for rehydration with water.

[0005] As a technique for improving the rehydration properties of instant noodles, Patent Document 1 describes that by including root or tuber starch or a derivative thereof and including at least 95% by weight of amylopectin based on the dry substance of the starch, instant noodles can be obtained that can be rehydrated in hot water at a temperature lower than 100°C, or that can be rehydrated in a shorter time than usual when hot water is used.

[0006] Patent Document 2 describes a process that involves preparing fresh noodle strands having a thickness of 0.93 mm or less from a raw material containing wheat flour and one or more types selected from etherified starch and acetylated starch, and describes how the mass ratio of wheat flour to one or more types selected from etherified starch and acetylated starch in the raw material flour is 85:15 to 5:95, and the raw material flour contains a total of 80% by mass or more of wheat flour and one or more types selected from etherified starch and acetylated starch, thereby enabling the production of instant noodles that can be reconstituted in a short time using water.

[0007] However, even when the above-mentioned technology is used, there are problems such as the fact that the product does not rehydrate in a short time unless the blending ratio of starch is high, and that the use of a large amount of starch increases costs more than usual, and there is room for improvement. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] WO2006 / 093404 [Patent Document 2] Japanese Patent Application Publication No. 2022-57296 Summary of the Invention [Problem to be solved by the invention]

[0009] The present invention addresses the problem of providing instant fried noodles that can be reconstituted in a very short time when using hot water and can be reconstituted in a short time even when using water at 30°C or lower, and that have a good texture. [Means for solving the problem]

[0010] As a result of extensive research into improving rehydration properties, the inventors of the present invention discovered that by combining an alginate ester with one or more types of starch selected from the group consisting of etherified starch, acetylated starch, and waxy starch, it is possible to obtain instant fried noodles with improved rehydration properties that result in significantly increased swelling of the noodle strands and that rehydrate in an extremely short time when using boiling water and that also rehydrate in a short time when using water at 30°C or below, leading to the completion of the present invention.

[0011] Specifically, the present invention provides instant fried noodles comprising a main ingredient flour and an alginate ester, wherein the instant fried noodles contain one or more types of starch selected from the group consisting of etherified starch, acetylated starch, and waxy starch, and an alginate ester, and the swelling rate of the noodle strands is 180% or more and less than 400%.

[0012] The instant fried noodles according to the present invention have a porous structure, a high swelling rate, and excellent rehydration properties, and by ensuring that the swelling rate is within a specific range, not only is the rehydration property excellent but the texture is also excellent.

[0013] Furthermore, it is preferable that the content of one or more starches selected from the group consisting of etherified starch, acetylated starch and waxy starch according to the present invention is 10 to 100% by weight based on the main raw material flour.

[0014] The alginate ester according to the present invention is preferably contained in an amount of 0.05 to 3.0% by weight relative to the main raw material flour.

[0015] Furthermore, the one or more starches selected from the group consisting of etherified starch, acetylated starch and waxy starch according to the present invention are preferably made from potatoes.

[0016] The instant fried noodles according to the present invention preferably contain a glycerin fatty acid ester.

[0017] Furthermore, the frying oil for the instant fried noodles according to the present invention is preferably an edible oil that is liquid at 30°C or below.

[0018] Furthermore, examples of methods for producing instant fried noodles according to the present invention include methods for producing fried noodles that include the steps of producing a noodle dough containing an alginate ester and one or more types of starch selected from the group consisting of etherified starch, acetylated starch, and waxy starch, producing noodle strands from the noodle dough, gelatinizing the noodle strands, and frying the noodle strands. [Effects of the Invention]

[0019] According to the present invention, it is possible to provide instant fried noodles that can be reconstituted in an extremely short time when using hot water, and can be reconstituted in a short time even when using water at 30°C or less, and that have a good texture. [Brief explanation of the drawings]

[0020] [Figure 1] FIG. 1 is an electron microscope photograph of the cross section of the noodle strands of the instant fried noodles produced in Test Example 1-1. [Figure 2] FIG. 2 is an electron microscope photograph of the cross section of the noodle strands of the instant fried noodles produced in Test Example 1-4. DETAILED DESCRIPTION OF THE INVENTION

[0021] The present invention will be described in detail below, including examples, but the present invention is not limited to these examples. The types of noodles produced in the present invention may be any type commonly known in the art, such as udon, soba, Chinese noodles, and pasta.

[0022] (1) Main raw material powder combination The main raw material flour according to the present invention must contain at least one starch selected from the group consisting of etherified starch, acetylated starch, and waxy starch. In addition to these, grain flours such as wheat flour, buckwheat flour, barley flour, rye flour, and rice flour, as well as various starches such as potato starch, tapioca starch, and corn starch, may be used alone or in combination. As the starch, raw starch or processed starch such as pregelatinized starch, oxidized starch, and cross-linked starch may also be used. When making noodles with a strong flavor derived from the grain flour used, it is preferable to increase the amount of grain flour and decrease the amount of starch. When making wheat flour noodles, increasing the amount of wheat flour used is preferable, as it not only produces noodles with a superior wheat flavor, but also offers cost benefits, as starch is generally more expensive than wheat flour.

[0023] One or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch The one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch according to the present invention may be used singly or in combination of two or more starches. Furthermore, other unmodified or modified starches may also be used. The starch used as the raw material is not particularly limited, and any of potato starch, tapioca starch, wheat starch, rice starch, corn starch, and the like may be used. These starches may also be waxy starches. Among these, tapioca starch or potato starch is preferred as the raw material, and potato starch is most preferred. Furthermore, starch that has been subjected to processes such as gelatinization, moist heat treatment, crosslinking, bleaching, and the like in addition to etherification or acetylation may also be used, but it is preferable to use non-crosslinked starch.

[0024] When waxy starch is used, processed waxy starch that has been subjected to treatments such as etherification, acetylation, gelatinization, moist heat treatment, crosslinking, bleaching, etc. may be used, but it is preferable to use non-crosslinked starch.

[0025] The blending amount of one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch is preferably 10 to 100% by weight, more preferably 20 to 80% by weight, and most preferably 30 to 60% by weight, based on the weight of the main raw material flour. When the starch content is high, stronger swelling and better rehydration tend to occur. On the other hand, when the starch content is low, noodle production is good and the flavor derived from the raw material flour other than starch tends to be stronger.

[0026] (2) Mixing of auxiliary raw materials As an auxiliary ingredient according to the present invention, alginate ester is essential, but other ingredients commonly used in conventional noodle-making methods, such as gluten, eggs, alkaline agents such as kansui (water-based beverage), salt, phosphates, thickeners, noodle quality improvers, pH adjusters, colorings, edible oils and fats, flavorings, and preservatives, can also be added. These can be added in powder form together with the main ingredient flour, or dissolved or suspended in the kneading water. Of these, it is preferable to add gluten in accordance with the amount of starch added, as adding gluten improves noodle-making properties and texture.

[0027] Alginate esters The instant fried noodles according to the present invention contain an alginate ester (propylene glycol alginate ester). The alginate ester may be added to the powder together with the main ingredient flour, or may be added by dissolving or suspending it in kneading water, but it is preferable to add it to the powder. The incorporation of an alginate ester not only improves noodle-making properties and loosening, but also enhances swelling of the noodle strands. Furthermore, using it in combination with starch further enhances swelling and improves rehydration. The amount added is preferably 0.05 to 3.0% by weight, more preferably 0.2 to 2.0% by weight, and most preferably 0.5 to 1.0% by weight, of the main ingredient flour. If it is less than 0.05% by weight, swelling will be weak and rehydration will be poor, while if it is more than 3.0% by weight, loosening and noodle-making properties will tend to deteriorate.

[0028] (3) Kneading process The noodle dough (dough) according to the present invention can be prepared by conventional methods, namely, by kneading the main ingredient flour containing the etherified starch and the secondary ingredient containing the alginate ester uniformly using a batch mixer, flow jet mixer, vacuum mixer, or the like.

[0029] (4) Noodle production process Next, noodle strands are produced from the dough thus produced. Production methods may be conventional, including a method in which dough is extruded using an extruder or the like to produce noodle strands, or a method in which the dough is rolled into a coarse noodle sheet, then combined or otherwise formed into a noodle sheet, which is then rolled multiple times using a roll to a predetermined noodle sheet thickness, and the noodle sheet is then cut out using a cutting roll or knife blade to produce noodle strands. When producing a noodle sheet and then producing noodle strands, the noodle sheet can be produced using methods other than the method in which dough is rolled into a coarse noodle sheet and then combined or otherwise formed into a noodle sheet, such as a method in which an extruder is used to produce a noodle sheet, or a method in which small masses of dough are extruded using an extruder and then rolled into a noodle sheet. Multiple noodle sheets may also be combined to produce a noodle sheet with a multilayer structure. When producing extruded noodle sheets or extruded noodle strands using an extruder or the like, it is preferable to do so under reduced pressure. The produced noodle strands are then cut to an appropriate length to produce raw noodle strands.

[0030] The width and thickness of the noodle strands can be adjusted appropriately depending on the desired noodle shape and texture, but smaller noodle widths and thicknesses improve rehydration properties, but also tend to result in a weaker texture and a tendency for the noodle to become soggy in hot water. If the noodle is to be rehydrated in water at 30°C within 10 minutes, the noodle thickness is preferably 1.3 mm or less, more preferably 1.0 mm or less, and most preferably 0.9 mm or less.

[0031] (5) Pregelatinization process The resulting noodle strands are then steamed and / or boiled using standard methods to gelatinize them. Preferred conditions vary depending on the type and thickness of the noodles, and can be adjusted appropriately to suit the desired texture. Gelatinization can be achieved not only by boiling or heating with saturated steam, but also by heating with superheated steam, and can also be achieved in combination with a hydration step such as showering or immersion. Of these, mild steaming using saturated steam is preferred, as this facilitates swelling and allows for good loosening.

[0032] (6) Seasoning process In the present invention, a liquid flavoring may be applied to the gelatinized noodle strings. The seasoning process is not limited to processes aimed at seasoning, and also includes processes aimed at purposes other than seasoning, such as improving loosening or coloring. There are no particular restrictions on the seasoning method, and methods such as immersing the noodle strings in a liquid flavoring and / or spraying the liquid flavoring onto the noodle strings can be used as appropriate.

[0033] Glycerin fatty acid ester The instant fried noodles according to the present invention preferably contain a glycerin fatty acid ester. Examples of glycerin fatty acid esters according to the present invention include monoglycerin fatty acid esters, diglycerin fatty acid esters, and polyglycerin fatty acid esters. Of these, polyglycerin fatty acid esters are preferred. There are no particular restrictions on the method of addition, but it is preferable to blend the glycerin fatty acid ester into the flavoring liquid and allow it to adhere to the surface of the noodle strands. The concentration of the glycerin fatty acid ester in the flavoring liquid is preferably 0.3% by weight or more, more preferably 0.6 to 3.0% by weight, and more preferably 1.0 to 2.0% by weight. There is no problem with exceeding 2.0% by weight, but adding more than that is unlikely to improve the effect.

[0034] (7) Frying and drying process The noodle strands are then cut to an appropriate length, packed into a container called a fry retainer, and immersed in edible oil heated to around 130-160°C, where they are dried to a moisture content of 1-5% by weight.

[0035] Furthermore, the edible oil used as the frying oil for the instant fried noodles according to the present invention is not particularly limited, and examples include palm oil, lard, etc. When reconstituting with water, it is preferable to use an oil that is liquid at the temperature range of the water used, as this prevents the oil from precipitating in the reconstitution water. For example, when reconstituting with water at 30°C, it is preferable to use an oil that is liquid at 0 to 30°C, and examples of such oil include rapeseed oil, soybean oil, corn oil, sunflower oil, rice oil, olive oil, high oleic acid sunflower oil, high oleic acid rapeseed oil, high oleic acid soybean oil, and palm superolein oil.

[0036] The instant fried noodles according to the present invention are reconstituted in a very short time when boiling water is used, and are also reconstituted in a short time when water at 30° C. or below is used. The higher the temperature of the water used for reconstitution, the shorter the reconstitution time and the better the texture will be. [Example]

[0037] Examples of the present invention will be described below, but the present invention is not limited thereto.

[0038] <Test 1: Examination of the synergistic effect of various starches and alginate esters> (Test Example 1-1) To 1000 g of wheat flour (medium-strength flour), a kneading solution of 30 g of salt and 2 g of alkaline mineral water dissolved in 380 ml of water was added, and the mixture was kneaded in a mixer for 15 minutes to prepare noodle dough.

[0039] The doughs prepared were combined to form a noodle sheet, which was then rolled to a thickness of 0.75 mm using a roll mill and then cut using a No. 20 wave roll cutting blade to produce noodle strands. The noodle sheet was then steamed at 100°C for 2 minutes and cut into 30 cm pieces. A 60°C seasoning liquid, prepared by dissolving 20 g of salt in 1000 ml of water, was added to the cut noodles in an amount of 30 ml per 100 g of noodle strands, and 60 g of noodle strands were placed in a frying and drying retainer as one serving and fried for 2 minutes in palm oil heated to 140°C to produce fried noodles.

[0040] (Test Example 1-2) 600 g of wheat flour (medium-strength flour), 400 g of etherified potato starch, and 100 g of gluten were mixed, and then a kneading solution prepared by dissolving 30 g of salt and 2 g of alkaline mineral water in 380 ml of water was added, and the mixture was kneaded in a mixer for 15 minutes to prepare noodle dough. Fried noodles were then prepared in the same manner as in Test Example 1-1.

[0041] (Test Example 1-3) 1000 g of wheat flour (all-purpose flour) and 10 g of alginate ester were mixed, and then a kneading solution of 30 g of salt and 2 g of alkaline mineral water in 380 ml of water was added, and the mixture was kneaded in a mixer for 15 minutes to prepare noodle dough. Fried noodles were then prepared in the same manner as in Test Example 1-1.

[0042] (Test Example 1-4) 600 g of wheat flour (all-purpose flour), 400 g of etherified potato starch, 100 g of gluten, and 10 g of alginate ester were mixed, and then a kneading solution prepared by dissolving 30 g of salt and 2 g of alkaline mineral water in 380 ml of water was added, and the mixture was kneaded in a mixer for 15 minutes to prepare noodle dough. Fried noodles were then prepared in the same manner as in Test Example 1-1.

[0043] (Test Example 1-5) Fried noodles were prepared in the same manner as in Test Example 1-4, except that gluten was not added.

[0044] (Test Examples 1-6, 1-8, 1-11) Fried noodles were prepared in the same manner as in Test Example 1-2, except that the type of starch used was changed to the starch shown in Table 2.

[0045] (Test Examples 1-7, 1-9, 1-10, 1-12 to 1-14) Fried noodles were prepared in the same manner as in Test Example 1-4, except that the type of starch used was changed to the starch shown in Table 2.

[0046] The fried noodles were evaluated for rehydration, texture, and noodle production. To evaluate rehydration and texture, 50g of fried noodles were placed in a cup, 430ml of 30°C water was poured over, and the noodles were left to stand for 5 minutes before being lightly loosened. Six experienced panelists tasted and evaluated the noodles, and an average score was calculated (rounded to the nearest tenth). Each evaluation was done on a 5-point scale, with a score of 3 or higher being considered a pass. <Resilience evaluation> 5: The whole has returned to uniformity and is in very good condition. 4: About 90% of the total has returned, and the condition is good. 3: About 70% of the total has returned, and the overall condition is good. 2: Only about 50% of the total has returned, which is somewhat poor. 1: Less than 30% of the total has been returned, making it poor quality. <Texture evaluation> 5: Well-balanced viscoelasticity, very good 4: Slightly hard and elastic or soft and not very firm, but still good. 3: Slightly hard and elastic or soft and not very firm, but generally in good condition. 2: Hard and elastic or soft and weak, slightly poor quality. 1: The balance of viscoelasticity is extremely poor and poor. <Evaluation of noodle making> 5: There is no breakage of the noodle band or noodle strands, and the noodle strands do not stick together after steaming, and the product is very good. 4: There is little breakage of the noodle band or noodle strands, and there is little sticking of the noodle strands after steaming, which is good. 3: There was a fair amount of breakage of the noodle bands and noodle strands, and the noodle strands were slightly stuck together after steaming, but overall the product was good. 2: There was a lot of breakage of the noodle bands and noodle strands, and much of the noodle strands stuck together after steaming, so it was somewhat unsatisfactory. 1: There was a significant amount of breakage of the noodle band and noodle strands, and the noodle strands were also significantly stuck together after steaming, making the product unsatisfactory.

[0047] The swelling rate of the fried noodles produced was also measured. In the present invention, swelling rate refers to the ratio of the cross-sectional area of ​​the fried noodle strands to the cross-sectional area of ​​the noodle strands when cut. The fried noodles produced were cut into pieces and defatted with ether, and then their cross sections were photographed using an electron microscope (JCM-6000) manufactured by JEOL Ltd. The photographed images were analyzed to measure the cross-sectional area. Six points per test group were randomly selected as the cross-sections of the noodle strands for measuring the cross-sectional area. The swelling rate (rounded to the nearest whole number) was calculated based on the average of the measured cross-sectional areas and classified into the following eight levels. <Swelling rate> A: Less than 150% B: 150% or more but less than 180% C: 180% or more but less than 220% D: 220% or more but less than 240% E: 240% or more but less than 300% F: 300% or more but less than 350% G: 350% or more but less than 400% H:400% or more

[0048] The results of the evaluation of Test 1 are shown in Tables 1 and 2 below.

[0049] [Table 1]

[0050] [Table 2]

[0051] Test Example 1-1, which used only wheat flour, showed almost no reconstitution and had a poor texture. Test Example 1-2, which added etherified potato starch, and Test Example 1-3, which added alginate ester, showed a higher swelling rate than Test Example 1-1, and although the reconstitution and texture were improved, they were still insufficient and were rated poor.

[0052] In contrast, Test Examples 1-4 and 1-5, which used a combination of etherified potato starch and alginate ester, showed even greater swelling than Test Examples 1-2 and 1-3, which used each alone, and synergistically improved rehydration and texture, resulting in good evaluations in all categories. Test Examples 1-4 and 1-5 differ in the presence or absence of gluten, but Test Example 1-4, which contained gluten, had a slightly higher swelling rate and a texture with a well-balanced viscoelasticity. The noodle-making properties of Test Example 1-4 were clearly better than those of Test Example 1-5, and were somewhere between those of Test Examples 1-1 and 1-2.

[0053] When comparing the test plots in which etherified tapioca starch, acetylated potato starch, and waxy corn starch were added (Test Examples 1-6, 1-8, and 1-11) with the test plots in which various starches were used in combination with alginate esters (Test Examples 1-7, 1-9, and 1-12), a similar tendency to that observed in the test plot containing etherified potato starch was observed, and the use of various starches in combination with alginate esters not only improved the rehydration and texture, but also the noodle-making properties.

[0054] On the other hand, when phosphate cross-linked starch was used, the results were different. Test Example 1-14, which used a combination of phosphate cross-linked starch and an alginate ester, had poor restoring ability due to weak swelling, a hard texture, and poor noodle-making properties.

[0055] Furthermore, when comparing Test Examples 1-4 and 1-7, Test Examples 1-9 and 1-10, and Test Examples 1-12 and 1-13, which use different starch raw materials, Test Examples 1-4, 1-9, and 1-13, which use potato as the raw material, were all rated higher.

[0056] These findings suggest that the combined use of etherified starch, acetylated starch, and waxy starch with alginate esters produces a synergistic effect compared to the use of each starch alone, resulting in noodles with excellent rehydration properties and texture. Furthermore, it was also suggested that potato starch is preferable as the etherified starch, acetylated starch, and waxy starch.

[0057] <Test 2: Examination of starch blending amount> (Test Examples 2-1 to 2-7) Fried noodles were prepared in the same manner as in Test Examples 1-4, except that the blending amounts of ingredients were changed based on the information in Tables 3 and 4.

[0058] The results of the evaluation of Test 2 are shown in Tables 3 and 4 below.

[0059] [Table 3]

[0060] [Table 4]

[0061] As shown in Test Examples 1-4 and 2-1 to 2-5, which used etherified starch, rehydration tended to improve as the amount of etherified starch added to the main raw flour increased. Regarding texture, as the amount of etherified starch added to the main raw flour increased up to 40% by weight, the softness tended to increase and the viscoelastic balance tended to improve, but above 40% by weight, the firmness tended to weaken. Noodle-making properties also tended to improve as the amount of etherified starch added to the main raw flour increased up to 40% by weight, but above 40% by weight, the noodle sheets and noodle strands tended to become soft and stick together. All of the Test Examples in which the amount of etherified starch added to the main raw flour was 15 to 100% by weight were evaluated as good, but Test Example 1-4, in which the amount of etherified starch added to the main raw flour was 40% by weight, was the best.

[0062] Test Example 1-9, in which the amount of acetylated starch added to the main ingredient flour was 40% by weight, and Test Example 2-6, in which the amount was 100% by weight, both received favorable evaluations. Comparing the two test groups, Test Example 2-6, in which a higher amount of acetylated starch was added, was inferior in noodle-making properties, but was highly rated for rehydration and texture, and was excellent.

[0063] Test Example 2-7, in which the amount of waxy starch added to the main ingredient flour was 10% by weight, and Test Example 1-13, in which the amount was 40% by weight, both received favorable evaluations. Comparing the two test groups, Test Example 1-13, in which a higher amount of waxy starch was added, had inferior noodle-making properties, but was highly rated for rehydration and texture, and was excellent.

[0064] In addition to differences in rehydration, texture, and noodle-making properties, differences were also observed in the wheat flavor of each test group. Regardless of the type of starch, the test groups with a higher wheat flour content and a lower starch content had a stronger wheat flavor.

[0065] From the above, it was suggested that it is preferable to include at least one type of starch selected from the group consisting of etherified starch, acetylated starch, and waxy starch in an amount of 10 to 100% by weight based on the weight of the main raw material flour.

[0066] <Test 3: Comparison with other ingredients and materials other than alginate ester> (Test Examples 3-1 to 3-6) Fried noodles were prepared in the same manner as in Test Examples 1-4, except that the amount of alginate ester added was changed to the amount shown in Tables 5 and 6.

[0067] (Test Examples 3-7) Fried noodles were prepared in the same manner as in Test Example 1-4, except that alginic acid was used instead of the alginate ester.

[0068] (Test Examples 3-8) Fried noodles were prepared in the same manner as in Test Example 1-4, except that sodium alginate was used instead of the alginate ester.

[0069] (Test Example 3-9) Fried noodles were prepared in the same manner as in Test Example 1-4, except that calcium alginate was used instead of the alginate ester.

[0070] (Test Example 3-10) Fried noodles were prepared in the same manner as in Test Example 1-4, except that 50 g of egg white was added instead of the alginate ester, and the amount of gluten added was changed to 60 g.

[0071] The results of the evaluation of Test 3 are shown in Tables 5 and 6 below.

[0072] [Table 5]

[0073] [Table 6]

[0074] As shown in Test Examples 1-2, 1-4, and 3-1 to 3-6, the reconstitution property tended to improve as the ratio of the alginate ester added to the main raw material flour increased. There was a tendency for viscoelasticity to increase, but above 1.0% by weight the dough tended to become slightly harder. Noodle-making properties also tended to improve as the amount of alginate ester added to the main ingredient flour increased up to 1.0% by weight, but above 1.0%, the dough tended to become softer. All test examples in which the amount of alginate ester added to the main ingredient flour was 0.05 to 3.0% by weight were evaluated as good, but test example 1-4, in which the amount of alginate ester added to the main ingredient flour was 1.0% by weight, was the best.

[0075] Test Examples 3-7 to 3-9, which used alginates other than alginic acid esters, were evaluated as having good noodle-making properties, but had poor rehydration properties and a hard, unsatisfactory texture.

[0076] Test Example 3-10, which used egg white, was good in all evaluations, but was inferior in evaluations of rehydration and texture compared to Test Example 1-4, which had the same main ingredient flour composition but used an alginate ester. Test Example 3-10, which used egg white, had slow rehydration and a texture that was very elastic and hard.

[0077] From the above, it was suggested that the alginate ester is preferably added in an amount of 0.05 to 3.0% by weight, more preferably 0.2 to 2.0% by weight, and most preferably 0.5 to 1.0% by weight, relative to the main raw material flour.

[0078] <Test 4: Examination of the formulation of glycerin fatty acid ester> (Test Examples 4-1 to 4-3) Fried noodles were prepared in the same manner as in Test Examples 1-4, except that in Test Examples 1-4, a polyglycerol fatty acid ester was added to the flavoring liquid at the concentration shown in Table 7.

[0079] (Test Example 4-4) Fried noodles were prepared in the same manner as in Test Example 4-1, except that a monoglycerin fatty acid ester was added to the flavoring liquid at the concentration shown in Table 7.

[0080] (Test Examples 4-5) Fried noodles were prepared in the same manner as in Test Example 4-1, except that gum arabic was added to the flavoring liquid at the concentration shown in Table 7.

[0081] In Test 4, in addition to the reconstitution and texture, the loosening of the noodle strings after reconstitution was also evaluated. The loosening was evaluated on the following four-point scale, with a rating of △ or higher being considered a pass. <Evaluation of loosening> ⊚: Very little noodle string sticking together, very good. ◯: The noodle strings are not very sticky and are generally good. △: The noodle strings are slightly stuck together, but acceptable as a product. ×: The noodle strings were too much stuck together and were poor quality.

[0082] The results of the evaluation of Test 4 are shown in Table 7 below.

[0083] [Table 7]

[0084] Test Examples 4-1 to 4-3, in which polyglycerol fatty acid esters were added, and Test Example 4-4, in which monoglycerol fatty acid esters were added, showed better disintegration than Test Example 1-4, in which nothing was added, and Test Example 4-5, in which gum arabic was used. Furthermore, when Test Examples 4-1 to 4-3, in which polyglycerol fatty acid esters were added, were compared with Test Example 4-4, in which monoglycerol fatty acid esters were added, Test Examples 4-1 to 4-3, in which polyglycerol fatty acid esters were added, showed significantly better disintegration.

[0085] Test Examples 4-1 to 4-3 were all very good, but there was a tendency for the disentanglement to improve as the amount of polyglycerol fatty acid ester added increased, and Test Example 4-3, which had the highest amount added, was the best.

[0086] The above suggests that it is preferable to add a glycerol fatty acid ester to the fried noodles of the present invention, and it is more preferable to add a polyglycerol fatty acid ester.

[0087] <Test 5: Study of frying oil> (Test Examples 5-1 to 5-3) Fried noodles were prepared in the same manner as in Test Example 4-3, except that the type of frying oil and the temperature of the reconstitution water were changed as shown in Table 8.

[0088] In Test 5, in addition to rehydration property and texture, the time required for rehydration was also measured. When the noodles were rehydrated in 80°C water after boiling, they were loosened every 10 seconds to check the state of rehydration, and when they were rehydrated in 30°C water, they were loosened every 30 seconds to check the state of rehydration. The time when the rehydration property was rated 4 or higher was defined as the rehydration time.

[0089] The results of the evaluation of Test 5 are shown in Table 8 below.

[0090] [Table 8]

[0091] As shown in Test Examples 4-3, 5-1, and 5-2, the higher the temperature of the reconstitution water, the shorter the time required for reconstitution: Test Example 5-1, where the reconstitution water temperature was 80°C, was reconstituted in 20 seconds, and Test Example 5-2, where the reconstitution water temperature was 6°C, was reconstituted in 8 minutes. The texture was good in all test groups.

[0092] Test Example 5-3, which used rice oil as the frying oil, rehydrated the food much faster than Test Example 5-2, which used palm oil as the frying oil and rehydrated the food using water of the same temperature, and the food tasted better with no oil precipitation.

[0093] From the above, it was suggested that the present invention allows for reconstitution in a very short time when using high-temperature water, and also allows for reconstitution in a short time when using low-temperature water, and also provides a good texture. Furthermore, it is preferable to use oils and fats that are liquid at 30°C or below for frying.

[0094] Finally, the results of Tests 1 to 5 taken together suggest that the swelling ratio is preferably 180 to 400%, more preferably 220 to 350%, and most preferably 240 to 300%.

[0095] As described above, the present invention has the excellent effect of producing fried noodles that swell significantly, reconstitute even when water is used at or below room temperature, and have a good texture, by using an alginate ester in combination with one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch.

Claims

1. Instant fried noodles containing a main ingredient flour and an alginate ester, The main raw material flour contains one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch, Instant fried noodles characterized in that the swelling rate of the noodle strands is 180% or more but less than 400%.

2. 2. The instant fried noodles according to claim 1, wherein the one or more types of starch selected from the group consisting of etherified starch, acetylated starch, and waxy starch account for 10 to 100% by weight of the main raw material flour.

3. 3. The instant fried noodles according to claim 1, wherein the alginate ester is contained in an amount of 0.05 to 3.0% by weight relative to the weight of the main ingredient flour.

4. 3. The instant fried noodles according to claim 1, wherein the one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch are made from potato.

5. 3. The instant fried noodles according to claim 1, wherein the instant fried noodles are for reconstitution with water, which is to be reconstituted in water at 30° C. or less before eating.

6. 3. The instant fried noodles according to claim 1 or 2, further comprising a glycerin fatty acid ester.

7. 3. The instant fried noodles according to claim 1, wherein the frying oil for the instant fried noodles is an edible oil that is liquid at 30° C. or less.

8. a step of producing noodle dough containing one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch, and an alginate ester; producing noodle strings from the noodle dough; a step of gelatinizing the noodle strings; and frying the noodle strings.

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