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; boiling the noodle strips in a boiling liquid having a sodium chloride concentration of 1.0 to 5.0% (W / V); and after that, drying the noodle strips without being cooled with water. 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 moderate resilience with a powdery texture. It is preferable that the noodle strips are boiled in a boiling liquid having a temperature of 80°C to 100°C for 5 to 60 seconds, and that a loosening agent is contained in the boiling liquid.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 dried noodles with a springy and sticky texture, in which fresh noodles are boiled, stored in an environment of 0 to 10°C for at least 3 hours, and then dried to a water content of 14% by mass or less.Patent Document 2 also discloses a method for producing instant noodles that are uniformly reconstituted and have a good texture, in which the noodles are boiled in a solution with a salt concentration of 20% (W / V) to the saturation concentration, then washed with water and dried.

[0005] However, the method described in Patent Document 1 above had poor production efficiency, and the method described in Patent Document 2 above had the problem of producing noodles that were too salty and had a weak flavor. Furthermore, the texture of the noodles obtained by either method was inferior to that of fresh noodles, leaving room for improvement. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 2022-146238 [Patent Document 2] Japanese Patent Application Laid-Open No. 2000-189089 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 by boiling the noodle strands in a boiling solution with a salt concentration of 1.0 to 5.0% (W / V) and then drying them without rinsing with water, they could achieve a texture similar to that of fresh noodles, which led to the completion of the present invention.

[0009] Specifically, the present invention provides a method for producing non-fried noodles, comprising: a noodle dough preparation step in which raw material flour and kneading water are mixed to prepare a noodle dough; a noodle strand preparation step in which noodle strands are prepared from the noodle dough; a boiling step in which the noodle strands are boiled in a boiling liquid with a salt concentration of 1.0 to 5.0% (W / V); and a drying step in which the boiled noodle strands are dried without being washed with water.

[0010] The boiling step is preferably carried out in a boiling liquid at 80 to 100°C for 5 to 60 seconds.

[0011] In addition, it is preferable that a loosening agent be contained in the boiling liquid in the boiling step.

[0012] It is also preferable that the time from the end of the boiling step to the start of the drying step is within 180 seconds. [Effects of the Invention]

[0013] 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

[0014] The present invention will be described in detail below with reference to examples, but the present invention is not limited to these examples.

[0015] -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 grain flours, as well as various starches such as potato starch, tapioca starch, wheat starch, and corn starch. These grain flours and starches may be used alone or in combination. The starch may be raw starch, or may be processed starch such as pregelatinized starch, acetylated starch, etherified starch, heat-moisture treated starch, or cross-linked starch.

[0016] 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.

[0017] - Noodle dough production process - The noodle dough (dough) according to the present invention can be prepared in the usual manner, i.e., by kneading the noodle ingredients, including raw material flour and water, uniformly using a batch mixer, flow jet mixer, vacuum mixer, or the like.

[0018] - Noodle production process - Next, noodle strands are produced from the dough thus produced. The production method may be a conventional method, such as extruding dough 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 cutter 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 the dough is rolled into a coarse noodle sheet and then combined or otherwise formed into a noodle sheet, such as a method in which the noodle sheet is produced using an extruder, 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 carry out the process under reduced pressure.

[0019] -Boiling process- The present invention is characterized in that the noodle strands are boiled in a boiling liquid with a salt concentration of 1.0 to 5.0% (W / V). Hereinafter, % (W / V) will simply be referred to as %. When the noodles are boiled in a boiling liquid containing salt, the surface of the noodles tends to dissolve less when cooked and become firmer, while the center of the noodles tends to absorb more water and become more elastic. If the salt concentration is low, the effect is small, while if the salt concentration is high, the surface becomes too firm and water does not penetrate as easily into the center. Therefore, a salt concentration of 1.0 to 5.0% is preferred. A salt concentration of 1.5 to 4.5% is more preferred, and 2.0 to 4.0% is most preferred.

[0020] The boiling conditions vary depending on the type and thickness of the noodles, and can be adjusted appropriately to suit the desired texture; however, boiling is preferably performed so that the moisture content after boiling is 45 to 60% by weight. The higher the temperature of the boiling liquid, the better, with 80 to 100°C being preferred, 90 to 100°C being more preferred, and 95 to 100°C being most preferred. The boiling time can be adjusted appropriately so that it is longer when the boiling temperature is low, and shorter when the boiling temperature is high; however, if the boiling temperature is 80 to 100°C, the boiling time is preferably 5 to 60 seconds, more preferably 5 to 30 seconds, even more preferably 5 to 15 seconds, and most preferably 5 to 10 seconds. Specific boiling conditions include a boiling liquid temperature of 95 to 100°C and 5 to 10 seconds. It is preferable to boil the noodle strands without steaming or other methods before boiling.

[0021] It is also preferable to add a loosening agent to the boiling liquid used in the present invention. Adding a loosening agent not only improves the loosening of the noodle strings, but also suppresses the attenuation of the flavor of the noodle strings after boiling. After boiling, the flavor components of the noodle strings evaporate as the water evaporates, causing the flavor to attenuate. However, when the noodle strings are boiled in a boiling liquid containing a loosening agent, it is presumed that the surface of the noodle strings is covered with the loosening agent, making it difficult for the flavor components inside the noodles to be released. The loosening agent is not particularly limited, but examples include emulsifiers, thickeners, and emulsified oils and fats. 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] In addition to the loosening agent, the boiling liquid used in the present invention may contain other ingredients such as seasoning liquid, antioxidants, bacteriostatic agents, preservatives, pH adjusters, flavorings, coloring agents, thickeners, polysaccharides, antifoaming agents, oils and fats, etc. By adding a seasoning liquid to the boiling liquid, it is possible to impart a flavor other than saltiness to the noodles.

[0023] In the present invention, the drying process is preferably started within 180 seconds after the end of boiling. More preferably, it is started within 120 seconds, and even more preferably, within 60 seconds. Because the noodle strands are very hot after boiling, if the drying time is too long, the noodle strands will stick together and become difficult to separate, their surfaces will dry out and become hard, and the center of the noodles will become gelatinized, reducing their elasticity. Furthermore, after boiling, flavor components are released as the moisture inside the noodles evaporates, resulting in a loss of flavor; however, by starting drying shortly after boiling and drying the surface of the noodle strands early and hardening them, it is possible to reduce the release of flavor from inside the noodles.

[0024] In the present invention, it is preferable not to rinse the noodle strands with water after boiling. In the present invention, rinsing with water refers to stopping the progression of gelatinization of the noodle strands after boiling and rinsing away the boiled and dissolved portions of the noodle strands by spraying water on them or immersing them in water, for example. 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 stop the gelatinization of the noodle strands or wash away the boiled and dissolved portions of the noodle strands, and therefore is not included in the term rinsing with water in the present invention. If the noodle strands are rinsing with water after boiling, it is possible to prevent the noodle strands from sticking together after boiling, but this hardens the noodle quality, causing the noodle surface to lose its softness characteristic of fresh noodles, and also diminishing the flavor of the noodles. Specifically, it is preferable not to cool the temperature of the noodle strands to below 40°C by rinsing with water.

[0025] - Seasoning process - The present invention may also include a seasoning step in which a seasoning liquid is applied to the boiled noodle strands by spraying, immersion, or the like. The seasoning step is not limited to steps aimed at seasoning, and also includes steps aimed at purposes other than seasoning, such as improving loosening or coloring. There are no particular restrictions on the method for applying the seasoning liquid to the noodle strands, but methods such as immersing the noodle strands in the seasoning liquid and / or spraying the noodle strands with the seasoning liquid can be used as appropriate. Because it is preferable not to rinse the noodle strands with water after boiling, the seasoning temperature is preferably 45°C or higher, and more preferably 45 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. The non-fried noodles of the present invention are preferably cooked in a pot. [Example]

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

[0029] <Test 1: Examination of the boiling process and salt concentration of the boiled liquid> (Test Example 1-1) 900g of wheat flour (medium-strength flour) and 100g of starch (acetylated tapioca starch) were mixed to prepare the raw material flour, and a mixing solution prepared by dissolving 10g 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 the noodle dough.

[0030] The doughs thus prepared were combined to produce a noodle sheet, which was then rolled to a thickness of 1.50 mm using a roll mill and then cut using a No. 16 roll cutting blade to produce noodle strands. The produced noodle strands were steamed in superheated steam at 150°C for 30 seconds and then boiled in hot water at 100°C for 10 seconds. After boiling, the noodle strands were cut into lengths of approximately 30 cm, and 160 g of each was placed in a roughly deep-dish stainless steel drying container (retainer) and dried for 50 minutes with hot air at a temperature of 80°C and a wind speed of 4 m / s to produce non-fried noodles. The time between the end of boiling and the start of drying was adjusted to 60 seconds.

[0031] (Test Example 1-2) Non-fried noodles were produced in the same manner as in Test Example 1-1, except that the boiling liquid was changed from hot water to saline solution with a salt concentration of 3.0%.

[0032] (Test Example 1-3) Non-fried noodles were produced in the same manner as in Test Example 1-1, except that the noodle strands were boiled rather than steamed.

[0033] (Test Example 1-4) Non-fried noodles were produced in the same manner as in Test Example 1-3, except that the boiling liquid was changed from hot water to saline solution with a salt concentration of 3.0%.

[0034] (Test Example 1-5) Non-fried noodles were prepared in the same manner as in Test Example 1-4, except that in Test Example 1-4, the boiled noodle strands were immersed in water at 20°C to rinse, the temperature of the noodle strands was lowered to 40°C, and then they were dried.

[0035] The texture of the non-fried noodles produced was evaluated. 80g of the prepared non-fried noodles were placed in a pot of boiling 1000ml of water and boiled for 3 minutes while loosening them. Seven experienced panelists tasted the noodles and decided the evaluation by majority vote. For the evaluation criteria, fresh noodles prepared in the same manner as in Test Example 1-1, except that the process ended with cutting the noodle band into noodle strands, were boiled in 1000ml of water for 3 minutes and used. The surface texture and the texture of the center were evaluated, with a texture that was considered to be fresh noodle-like if the surface was moderately firm yet soft, and the center had a moderate cooked texture, and was elastic yet had a powdery feel. Each evaluation was done on a 4-point scale as shown below, with both being considered to be acceptable. <Surface texture> ◎: Equivalent to the standard, moderately firm yet soft, and very good. ◯: Slightly stiffer or softer than the standard, but still good. △: The tension is stronger or softer than the standard, and it is somewhat poor. ×: The tension is significantly stronger or softer than the standard, and the result is poor. <Texture of the center> ◎: The cooked texture is just as good as the standard, and it is very good, with elasticity and a powdery feel. ◯: Slightly more or less elastic than the standard, and slightly powdery, but still good. △: Elasticity is stronger or weaker than the standard, powdery, and somewhat unsatisfactory. ×: The elasticity is significantly stronger or weaker than the standard, and the texture is significantly powdery, and is poor.

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

[0037] [Table 1]

[0038] In Test Examples 1-1 and 1-2, in which the noodle strands were steamed before boiling, the surface was firm and firm, and the center was elastic and not powdery, and the difference in texture between the surface and center was small, resulting in a texture different from that of fresh noodles.

[0039] In contrast, Test Examples 1-3 and 1-4, in which the fresh noodles were boiled without steaming, both had reduced surface tension and a softness close to that of fresh noodles. Test Examples 1-3 and 1-4 differ in the presence or absence of salt in the boiling liquid, but Test Example 1-3, which did not contain salt, had weak elasticity in the center, while Test Example 1-4, which contained salt, had elasticity in the center and was also powdery, resulting in a texture very close to that of fresh noodles.

[0040] Furthermore, when comparing Test Examples 1-4 and 1-5, which differ in whether or not the noodle strings were washed with water after boiling, there was no significant difference in the texture of the center, but the texture of the surface was different. Test Example 1-4, which was not washed with water after boiling, had a soft surface with a moderate firmness, while Test Example 1-5, which was washed with water after boiling, had a hard surface and lacked the softness of fresh noodles. In addition to texture, there were also significant differences in flavor between the two test groups; Test Example 1-4 had a strong wheat and kansui flavor, while Test Example 1-5 had a weak flavor.

[0041] From the above, it was suggested that it is preferable to boil the noodle strings in salt water without steaming them, and that it is preferable not to rinse the noodle strings with water after boiling.

[0042] <Test 2: Examination of salt concentration of boiled liquid> (Test Examples 2-1 to 2-8) Non-fried noodles were prepared in the same manner as in Test Example 1-4, except that the salt concentration of the boiling liquid was changed to the concentration shown in Table 2.

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

[0044] [Table 2]

[0045] Test Example 2-1, with a salt concentration of 0.3%, was unsatisfactory, with a slightly soft surface and a powdery center, while Test Example 2-8, with a salt concentration of 20.0%, was unsatisfactory, with a slightly taut and hard surface and a powdery center.

[0046] In contrast, in the test groups with salt concentrations of 1.0% to 5.0% (Test Examples 2-2 to 2-7), both the surface texture and the center texture were close to that of fresh noodles and were good. Up to a salt concentration of 3.0%, as the salt concentration increased, the surface became more taut and the center absorbed more water, tending to become more elastic. When the salt concentration exceeded 3.0%, the surface became more taut as the salt concentration increased, but the center's absorption of water deteriorated, weakening its elasticity and increasing its powdery texture. Test Example 1-4, with a salt concentration of 3.0%, had a texture closest to fresh noodles, and the texture tended to deviate from that of fresh noodles as the salt concentration increased from 3.0%. Specifically, the texture was closest to fresh noodles in the following order: Test Example 1-4, Test Example 2-4 and Test Example 2-5, Test Example 2-3 and Test Example 2-6, and Test Example 2-2 and Test Example 2-7.

[0047] From the above, it was suggested that the salt concentration of the boiling liquid is preferably 1.0 to 5.0%, more preferably 1.5 to 4.5%, and most preferably 2.0 to 4.0%.

[0048] <Test 3: Examination of boiling conditions> (Test Examples 3-1 to 3-3) Non-fried noodles were prepared in the same manner as in Test Example 1-4, except that the boiling time was changed to the time shown in Table 3.

[0049] (Test Example 3-4) Non-fried noodles were produced in the same manner as in Test Example 1-4, except that the temperature of the boiling liquid was changed to 80°C.

[0050] Test 3 was evaluated in the same manner as Test 1. The evaluation results are shown in Table 3 below.

[0051] [Table 3]

[0052] Comparing Test Examples 1-4 and 3-1 to 3-3, which had different boiling times, Test Example 1-4, which had a boiling time of 10 seconds, had the texture closest to that of fresh noodles. Compared to Test Examples 1-4, Test Example 3-1 had slightly weaker surface tension and a powdery center, Test Example 3-2 had slightly stronger surface tension and less elasticity in the center, and Test Example 3-3 had weaker surface tension and more elasticity in the center, but all were rated good or better.

[0053] Furthermore, when Test Example 1-4 and Test Example 3-4, which were boiled at different temperatures, were compared, Test Example 3-4, which was boiled at a lower temperature, had a slightly weaker surface tension and was slightly powdery in the center, but was still rated as good.

[0054] From the above, it was suggested that boiling should be preferably carried out using a boiling liquid at 80 to 100°C for 5 to 60 seconds.

[0055] <Test 4: Addition of loosening agent to boiling liquid and examination of time from boiling to drying> (Test Example 4-1) Non-fried noodles were prepared in the same manner as in Test Example 1-4, except that 1.0% of polyglycerol fatty acid ester was added to the boiling liquid with a salt concentration of 3.0%.

[0056] (Test Examples 4-2 to 4-3) Non-fried noodles were produced in the same manner as in Test Example 4-1, except that the time from the end of boiling to the start of drying was changed to the time shown in Table 4.

[0057] Test 4 was evaluated in the same way as Test 1. Note that Test 4 was also evaluated for loosening during cooking. Evaluation was performed on the following four levels, with ◯ or above being considered a pass. The evaluation results are shown in Table 4 below. <Relaxation> ◎: Good. 〇: Acceptable as a product. △: Slightly bad, unacceptable as a product. ×: Extremely bad.

[0058] [Table 4]

[0059] Comparing Test Example 1-4 and Test Example 4-1, which differ in the presence or absence of a loosening agent in the boiling liquid, there was no significant difference in texture, but Test Example 4-1, which contained a loosening agent, had better loosening. Also, Test Example 4-1, which contained a loosening agent, had a stronger wheat and kansui flavor.

[0060] Furthermore, when comparing Test Examples 4-1 to 4-4, which differed in the time between the end of boiling and the start of drying, Test Example 4-2, which had the shortest time, was the best. The longer the time between the end of boiling and the start of drying, the worse the noodle separation became, with the surface of the noodles becoming hard and dry and losing softness, and the center of the noodles becoming less elastic and less powdery. In addition to texture and separation, differences were also observed in flavor, with the flavor weakening the longer the time between the end of boiling and the start of drying.

[0061] These results suggest that it is preferable to include a loosening agent in the boiling liquid. Also, it is suggested that the time from the end of boiling to the start of drying should be 180 seconds or less, more preferably 120 seconds or less, and most preferably 60 seconds or less.

[0062] As explained above, the present invention has the excellent effect of producing non-fried noodles with a texture similar to that of fresh noodles, in which the surface is soft yet has a moderate firmness, and the center is moderately elastic yet has a powdery feel, by boiling noodle strands in a boiling solution with a salt concentration of 1.0 to 5.0% and then drying them without rinsing with water.

Claims

1. a noodle dough preparation step of kneading raw material flour and kneading water to prepare noodle dough; a noodle string preparation step of preparing noodle strings from the noodle dough; a boiling step of boiling the noodle strings in a boiling liquid having a salt concentration of 1.0 to 5.0% (W / V); and a drying step of drying the boiled noodle strings without rinsing them with water.

2. 2. The method for producing non-fried noodles according to claim 1, wherein the boiling step is carried out in a boiling liquid at 80 to 100°C for 5 to 60 seconds.

3. 3. The method for producing non-fried noodles according to claim 1, wherein the boiling liquid contains a loosening agent.

4. 3. The method for producing non-fried noodles according to claim 1, wherein the time from the end of the boiling step to the start of the drying step is within 180 seconds.

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