Instant fried noodles and their manufacturing method

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 noodles and a method for producing the same.

Background Art

[0002] Instant noodles are foods that can be eaten in a short time by simple cooking such as pouring boiling water or cooking in a pot.

[0003] Instant noodles can be broadly classified into fried noodles and non-fried noodles. Fried noodles are noodles that are fried in oil and dried, and non-fried noodles are noodles that are dried by a drying method other than frying in oil. Generally, non-fried noodles tend to have denser noodle strands than fried noodles, so they take more time to reconstitute, and fried noodles tend to reconstitute in a shorter time. Some fried noodles that reconstitute in about 1 minute are limited to very thin and delicate noodles, and have problems such as a weak texture.

[0004] In recent years, due to the increasing awareness of disaster prevention, instant noodles have also attracted attention as emergency food during disasters. This is because there may be situations where boiling water cannot be used during disasters, but many instant noodles can be reconstituted with water. However, when reconstituting conventional instant noodles with water, it takes a very long time and the texture is poor, so there is a demand for instant noodles suitable for reconstitution with water.

[0005] As a technique for improving the reconstitution property of instant noodles, Patent Document 1 describes that instant noodles containing starch of roots or tubers or its derivatives and containing at least 95% by weight of amylopectin based on the dry matter of the starch can be reconstituted with hot water at a temperature lower than 100°C, or can be reconstituted in a shorter time than usual when using boiling water.

[0006] Patent Document 2 describes a method for preparing fresh noodle strands with a thickness of 0.93 mm or less from a raw material containing wheat flour and one or more selected from etherified starch and acetylated starch, wherein the mass ratio of wheat flour to one or more 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 selected from etherified starch and acetylated starch, thereby enabling the production of instant noodles that can be restored in a short time using water.

[0007] However, even when using the above technology, if the proportion of starch is not high enough, it will not be restored in a short time, and the use of a large amount of starch will result in higher costs than usual, indicating room for improvement. [Prior art documents] [Patent Documents]

[0008] [Patent Document 1] WO2006 / 093404 [Patent Document 2] Japanese Patent Publication No. 2022-57296 [Overview of the Initiative] [Problems that the invention aims to solve]

[0009] The present invention aims to provide instant fried noodles that can be rehydrated in a very short time when using boiling water, can be rehydrated in a short time even when using water below 30°C, and have a good texture. [Means for solving the problem]

[0010] The inventors of this invention diligently studied how to improve resilience and, as a result, discovered that by combining one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch with an alginate ester, they accidentally found that the noodles swelled significantly, regenerated in a very short time when using hot water, and also regenerated in a short time when using water below 30°C, resulting in instant fried noodles with improved resilience. This led to the completion of the present invention.

[0011] In other words, the present invention relates to instant fried noodles comprising a main ingredient flour and an alginate ester, characterized in that it contains one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch, and an alginate ester, and the noodle swelling rate is 180% or more and less than 400%.

[0012] The instant fried noodles according to the present invention have a porous structure and a high expansion rate, and excellent resilience. Furthermore, by being within a specific expansion rate range, they not only have excellent resilience but also a superior texture.

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

[0014] Furthermore, it is preferable that the alginate ester according to the present invention is present in an amount of 0.05 to 3.0% by weight relative to the main raw material powder.

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

[0016] Furthermore, the instant fried noodles according to the present invention preferably contain glycerin fatty acid esters.

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

[0018] In addition, as a method for manufacturing instant fried noodles according to the present invention, there is provided a method for manufacturing instant fried noodles including a step of manufacturing noodle dough containing one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch, an alginate ester, a step of manufacturing noodle strands from the noodle dough, a step of gelatinizing the noodle strands, and a step of 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 restored in a very short time when using boiling water, can be restored in a short time even when using water at 30°C or lower, and have a good texture.

Brief Description of the Drawings

[0020] [Figure 1] FIG. 1 is an electron micrograph of a cross-section of the noodle strands of the instant fried noodles produced in Test Example 1-1. [Figure 2] FIG. 2 is an electron micrograph of a cross-section of the noodle strands of the instant fried noodles produced in Test Example 1-4.

Modes for Carrying Out the Invention

[0021] The content of the present invention will be described in detail below including examples, but the present invention is not limited to these examples. In the present invention, the type of noodles to be manufactured may be any known in the normal technical field, and examples include udon, soba, Chinese noodles, pasta, and the like.

[0022] (1) Blending of Main Raw Material Flour As the main raw material powder according to the present invention, at least one type of starch selected from the group consisting of etherified starch, acetylated starch, and waxy starch is essential. In addition to this, flour such as wheat flour, buckwheat flour, barley flour, rye flour, rice flour, etc., and various starches such as potato starch, tapioca starch, and corn starch may be used alone or in combination. As the starch, raw starch can be used, or modified starches such as gelatinized starch, oxidized starch, and crosslinked starch can also be used. When making noodles with a strong flavor of the flour used, it is preferable to increase the blending amount of the flour and decrease the blending amount of the starch. When making wheat flour noodles, increasing the blending amount of wheat flour can result in noodles with excellent wheat flavor, and since starch is generally more expensive than wheat flour, a cost advantage can also be obtained, which is preferable.

[0023] · At least one type of starch selected from the group consisting of etherified starch, acetylated starch, and waxy starch Regarding the at least one type of starch selected from the group consisting of etherified starch, acetylated starch, and waxy starch according to the present invention, one type of starch can be used alone, or two or more types of starch can be used in combination. Furthermore, other unprocessed starch or modified starch can be used together. The starch used as the raw material is not particularly limited, and any of potato starch, tapioca starch, wheat starch, rice starch, corn starch, etc. can be used. Also, these starches may be waxy starch. Among these, it is preferable to use tapioca starch or potato starch as the raw material, and most preferably potato starch as the raw material. Also, in addition to etherification or acetylation, starch subjected to processing such as gelatinization, hydrothermal treatment, crosslinking, bleaching, etc. may be used, but it is preferable to use starch that is not crosslinked.

[0024] When using waxy starch, in addition to etherification and acetylation, processed waxy starch subjected to treatments such as gelatinization, hydrothermal treatment, crosslinking, bleaching, etc. may be used, but it is preferable to use starch that is not crosslinked.

[0025] The 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 relative to the weight of the main raw material flour. When the amount of starch is high, the swelling tends to be stronger and the resilience to recovery improves. Conversely, when the amount of starch is low, the noodle-making properties are good and the flavor derived from raw materials other than starch tends to be stronger.

[0026] (2) Mixing of auxiliary raw materials Alginate ester is essential as a secondary ingredient in the present invention, but other ingredients commonly used in ordinary noodle-making methods, such as gluten, eggs, alkaline agents such as lye water, salt, phosphates, thickeners, noodle texture improvers, pH adjusters, colorants, edible oils and fats, flavorings, and preservatives, can also be added. These may 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 proportion to the amount of starch added, as adding gluten improves noodle-making properties and texture.

[0027] • Alginate ester The instant fried noodles according to the present invention contain alginate ester (propylene glycol alginate). The alginate ester may be added to the powder together with the main raw material flour, or it may be added dissolved or suspended in the kneading water, but it is preferable to add it to the powder. By incorporating alginate ester, not only are the noodle-making properties and loosening properties improved, but the swelling of the noodle strands is also enhanced. Furthermore, when used in combination with starch, the swelling is further enhanced and the resilience is improved. The amount added is preferably 0.05 to 3.0% by weight relative to the main raw material flour, more preferably 0.2 to 2.0% by weight, and most preferably 0.5 to 1.0% by weight. If it is less than 0.05% by weight, the swelling is weak and the resilience is poor, and if it is more than 3.0% by weight, the loosening and noodle-making properties tend to deteriorate.

[0028] (3) Kneading process The method for producing noodle dough according to the present invention can be carried out in accordance with conventional methods. That is, the main ingredient flour containing etherified starch and the auxiliary ingredient containing alginate ester should be kneaded uniformly using a batch mixer, flow jet mixer, vacuum mixer, etc.

[0029] (4) Process of making noodles Next, noodles are made from the prepared dough. The preparation method can be carried out according to conventional methods, and examples include a method of producing noodles by extruding the dough using an extruder, or a method in which the dough is made into a rough noodle sheet using a roll, then made into a noodle sheet by compounding, etc., and then rolled multiple times with a roll to a predetermined noodle sheet thickness, and then the noodle sheet is cut out using a cutting roll called a cutting blade or a knife to produce noodles. When producing noodles after making a noodle sheet, the noodle sheet can be made not only by making a rough noodle sheet using a roll and then making a noodle sheet by compounding, etc., but also by making a noodle sheet using an extruder, or by making small lumps by extruding the dough using an extruder and then rolling them into noodles. In addition, multiple noodle sheets can be combined to make a noodle sheet with a multilayer structure. When producing extruded noodle sheets or extruded noodles using an extruder, etc., it is preferable to do so under reduced pressure. Next, the prepared noodles are cut to an appropriate length to become fresh noodles.

[0030] The width and thickness of the noodles can be adjusted as appropriate according to the desired noodle shape and texture. However, while smaller noodle widths and thicknesses improve rehydration, they tend to result in a weaker texture and a tendency to become soggy easily. If you want to rehydrate the noodles in 30°C water within 10 minutes, the noodle thickness should preferably be 1.3 mm or less, more preferably 1.0 mm or less, and most preferably 0.9 mm or less.

[0031] (5) Pregelatinization process Next, the resulting noodles are gelatinized by steaming and / or boiling using conventional methods. The preferred conditions vary depending on the type and thickness of the noodles, so they should be adjusted as appropriate to achieve the desired texture. As for gelatinization methods, heating with superheated steam is also possible in addition to boiling and heating with saturated steam, and a water supply process such as showering or immersion can also be combined. Of these, gentle steaming using saturated steam is preferred because it allows for easy expansion and good loosening.

[0032] (6) Seasoning process In this invention, the gelatinized noodles may be coated with a flavoring liquid. The flavoring process is not limited to flavoring, but also includes processes that serve purposes other than flavoring, such as improving looseness or coloring. The flavoring method is not particularly limited, but methods such as immersing the noodles in a flavoring liquid and / or spraying the noodles with a flavoring liquid 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. The method of addition is not particularly limited, 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 in the flavoring liquid is preferably 0.3% by weight or more, preferably 0.6 to 3.0% by weight, and preferably 1.0 to 2.0% by weight. There is no problem with exceeding 2.0% by weight, but no improvement in effect can be expected by adding more than that.

[0034] (7) Fry drying process Next, the noodles are cut to an appropriate length, then packed into a container called a fry retainer, and immersed in cooking oil heated to around 130-160°C to dry the noodles until their moisture content is 1-5% by weight.

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

[0036] The instant fried noodles according to the present invention can be rehydrated in a very short time when using boiling water, and also in a short time when using water below 30°C. The higher the temperature of the water used for rehydration, the shorter the rehydration time and the better the texture. [Examples]

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

[0038] <Test 1: Investigation of synergistic effects between various starches and alginate esters> (Test Example 1-1) To make the noodle dough, 1000g of wheat flour (all-purpose flour) was mixed with 30g of salt and 2g of lye water dissolved in 380ml of water, and the mixture was kneaded in a mixer for 15 minutes.

[0039] The prepared dough was combined to make a noodle sheet, which was then rolled down to 0.75 mm using a roller rolling machine. The noodle sheet was then cut with a No. 20 square wave roller cutting blade to form noodle strands. After that, it was steamed at 100°C for 2 minutes and cut into 30 cm lengths. 30 ml of a 60°C seasoning solution (20 g of salt dissolved in 1000 ml of water) was added to the cut noodles for every 100 g of noodle strands. 60 g of noodle strands were then placed in a frying and drying retainer as one serving and fried in palm oil heated to 140°C for 2 minutes to produce fried noodles.

[0040] (Test Example 1-2) After mixing 600g of wheat flour (all-purpose flour), 400g of etherified potato starch, and 100g of gluten, kneading water made by dissolving 30g of salt and 2g of lye water in 380ml of water was added, and the mixture was kneaded in a mixer for 15 minutes to make noodle dough. Then, fried noodles were made in the same manner as in Test Example 1-1.

[0041] (Test Examples 1-3) After mixing 1000g of wheat flour (medium-strength flour) and 10g of alginate ester, kneading water made by dissolving 30g of salt and 2g of lye water in 380ml of water was added, and the mixture was kneaded in a mixer for 15 minutes to make noodle dough. Fried noodles were then prepared in the same manner as in Test Example 1-1.

[0042] (Test Examples 1-4) 600g of wheat flour (all-purpose flour), 400g of etherified potato starch, 100g of gluten, and 10g of alginate ester were added and mixed. Then, kneading water made by dissolving 30g of salt and 2g of lye water in 380ml of water was added, and the mixture was kneaded in a mixer for 15 minutes to make noodle dough. After that, fried noodles were made in the same manner as in Test Example 1-1.

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

[0044] (Test examples 1-6, 1-8, 1-11) In Test Example 1-2, 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 listed in Table 2.

[0045] (Examples of tests 1-7, 1-9, 1-10, 1-12~1-14) In Test Example 1-4, 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 listed in Table 2.

[0046] The resilience, texture, and noodle-making properties of the prepared fried noodles were evaluated. For the evaluation of resilience and texture, 50g of fried noodles were placed in a cup, 430ml of 30°C water was poured in, and after standing for 5 minutes, the noodles were lightly loosened. Six experienced panelists tasted and evaluated the noodles, and the average score was calculated (rounded to two decimal places). Each evaluation was based on the following 5-point scale, with a score of 3 or higher considered a passing grade. <Evaluation of resilience> 5: The whole thing has returned to a uniform state and is in very good condition. 4: Approximately 90% of cases have recovered, which is good. 3: Approximately 70% of cases have recovered, which is generally good. 2: Only about 50% of the total have been returned, which is somewhat poor. 1: Less than 30% of the total were returned, which is a poor result. <Evaluation of texture> 5: The balance of viscoelasticity is good, and it is very good. 4: Slightly firm and elastic, or soft and lacking in resilience, but still good. 3: Slightly firm and elastic, or soft and lacking in firmness, but generally good. 2: Hard and highly elastic, or soft and lacking firmness; somewhat of poor quality. 1: The balance of viscoelasticity is extremely poor, resulting in a defective product. <Evaluation of noodle-making properties> 5: There were no breaks in the noodle dough or strands, and the noodles did not stick together after steaming, indicating excellent quality. 4: There is little breakage of the noodle sheet or strands, and the noodles do not stick together much after steaming, which is good. 3: There are a few more broken noodle strands and strands than usual, and the strands tend to stick together a bit too much after steaming, but overall it is good. 2: There are many broken noodle sheets and strands, and the noodles are often stuck together after steaming, making it somewhat of a poor product. 1: There are a significant number of broken noodle sheets and strands, and the noodles stick together excessively after steaming, resulting in a poor quality product.

[0047] Furthermore, the expansion rate of the prepared fried noodles was also measured. In this invention, the expansion rate refers to the ratio of the cross-sectional area of ​​the noodle strand after frying to the cross-sectional area of ​​the noodle strand at the time of cutting. The prepared fried noodles were cut and degreased with ether, and the cross-section was photographed with an electron microscope (JCM-6000) manufactured by JEOL Ltd., and the cross-sectional area was measured by analyzing the captured image. Six points were arbitrarily selected for each test section to measure the cross-sectional area of ​​the noodle strand. The expansion rate (rounded to the nearest whole number) was calculated based on the average value of the measured cross-sectional areas and classified into the following eight stages. <Swelling rate> A: Less than 150% B: 150% or more, less than 180% C: 180% or more, less than 220% D: 220% or more, less than 240% E: 240% or more, less than 300% F: 300% or more, less than 350% G: 350% or more, less than 400% H:400% or more

[0048] The results of the evaluation for 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 restoration and had a poor texture. Test Examples 1-2, which had etherified potato starch added, and Test Examples 1-3, which had alginate ester added, showed a higher expansion rate and improved restoration and texture compared to Test Example 1-1, but were still insufficient and received a poor evaluation.

[0052] In contrast, Test Examples 1-4 and 1-5, which used etherified potato starch and alginate ester in combination, expanded even more than Test Examples 1-2 and 1-3, which used each ingredient alone. The synergistic improvement in resilience and texture resulted in favorable evaluations in all aspects. Although Test Examples 1-4 and 1-5 differed in the presence or absence of gluten, Test Example 1-4, which contained gluten, had a slightly higher expansion rate and a better balance of viscoelasticity and texture. 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 with etherified tapioca starch, acetylated potato starch, and waxy corn starch (Test Examples 1-6, 1-8, 1-11) with the test plots with a combination of various starches and alginate esters (Test Examples 1-7, 1-9, 1-12), a similar trend was observed as in the test plot with etherified potato starch. The combination of various starches and alginate esters improved not only the resilience and texture but also the noodle-making properties.

[0054] On the other hand, the results were different when phosphate-crosslinked starch was used. In test examples 1-14, which used phosphate-crosslinked starch and alginate ester in combination, the expansion was weak, resulting in poor resilience, a hard texture, and poor noodle-making properties.

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

[0056] From the above, it was suggested that using etherified starch, acetylated starch, and waxy starch in combination with alginate ester produces a synergistic effect compared to using each individually, resulting in noodles with superior resilience and texture. It was also suggested that potato starch is preferable for the etherified starch, acetylated starch, and waxy starch.

[0057] <Test 2: Examination of starch content> (Exam Examples 2-1 to 2-7) In Test Example 1-4, fried noodles were prepared in the same manner as in Test Example 1-4, except that the proportions of the raw materials were changed based on the information in Tables 3 and 4.

[0058] The results of the evaluation for 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 using etherified starch, the resilience tended to improve as the amount of etherified starch added to the main flour increased. Regarding texture, up to 40% by weight of etherified starch added to the main flour, the texture tended to become softer and the balance of viscoelasticity improved as the amount increased, but beyond 40% by weight, the firmness tended to weaken. Similarly, regarding noodle-making properties, up to 40% by weight of etherified starch added to the main flour, the properties tended to improve as the amount increased, but beyond 40% by weight, the noodle sheets and strands tended to become softer and easier to bind. All test examples with etherified starch added from 15% to 100% by weight of the main flour received good evaluations, but Test Example 1-4, with 40% by weight of etherified starch added to the main flour, was the best.

[0062] In both Test Examples 1-9, where acetylated starch was added at 40% by weight relative to the main flour, and Test Example 2-6, where it was added at 100% by weight, the evaluations were favorable. Comparing the two test groups, Test Example 2-6, with its higher acetylated starch content, had inferior noodle-making properties, but was superior in terms of resilience and texture.

[0063] In both Test Example 2-7, where 10% by weight of waxy starch was added to the main flour, and Test Example 1-13, where 40% by weight was added, the evaluations were favorable. Comparing the two test groups, Test Example 1-13, with a higher amount of waxy starch added, had inferior noodle-making properties, but was superior in terms of resilience and texture.

[0064] In addition to differences in resilience, texture, and noodle-making properties, differences in wheat flavor were observed in each test group. Regardless of the type of starch used, the higher the proportion of wheat flour in the raw materials and the lower the proportion of starch, the stronger the 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 relative to the weight of the main raw material flour.

[0066] <Test 3: Comparison of formulations other than alginate ester and other materials> (Exam examples 3-1 to 3-6) In Test Example 1-4, fried noodles were prepared in the same manner as in Test Example 1-4, except that the amount of alginate ester was changed to the amount shown in Tables 5 and 6.

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

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

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

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

[0071] The results of the evaluation for 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 resilience tended to improve as the proportion of alginate ester added to the main raw material flour increased. The texture improved as the amount of alginate ester added to the main raw material flour increased up to 1.0% by weight. Viscoelasticity tended to increase, but above 1.0% by weight, it tended to become slightly harder. Regarding noodle-making properties, up to 1.0% by weight of alginate ester added to the main raw material flour, it tended to improve with increasing amounts, but above 1.0%, the dough tended to become softer. All test examples with alginate ester added from 0.05% to 3.0% by weight of the main raw material flour received good evaluations, but test example 1-4 with alginate ester added at 1.0% by weight of the main raw material flour was the best.

[0075] In test examples 3-7 to 3-9, which used alginic acids other than alginate esters, the noodle-making properties were evaluated well, but the resilience was poor and the texture was hard and unsatisfactory.

[0076] While test examples 3-10, which used egg whites, received good evaluations in all aspects, their rehydration and texture were inferior compared to test examples 1-4, which used alginate esters with the same main ingredient flour composition. Test examples 3-10, which used egg whites, were slow to rehydrate and had a hard, elastic texture.

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

[0078] <Test 4: Investigating the formulation of glycerin fatty acid esters> (Exam Examples 4-1 to 4-3) In Test Example 1-4, fried noodles were prepared in the same manner as in Test Example 1-4, except that polyglycerin fatty acid ester was added to the flavoring liquid to the concentration shown in Table 7.

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

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

[0081] In Test 4, in addition to resilience and texture, the ability of the noodles to separate after rehydration was also evaluated. The ability to separate was evaluated on a four-point scale, with a score of △ or higher considered a passing grade. <Evaluation of loosening> ◎: The noodles are very well-preserved with minimal clumping. ○: The noodles are not sticking together very well, and the overall quality is good. △: There is a slight amount of clumping of noodles, but it is still acceptable as a product. ×: The noodles are poorly made due to excessive clumping.

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

[0083] [Table 7]

[0084] Test examples 4-1 to 4-3, which contained polyglycerin fatty acid esters, and test example 4-4, which contained monoglycerin fatty acid esters, showed better loosening compared to test example 1-4, which contained nothing, and test example 4-5, which used gum arabic. Furthermore, comparing test examples 4-1 to 4-3, which contained polyglycerin fatty acid esters, with test example 4-4, which contained monoglycerin fatty acid esters, test examples 4-1 to 4-3, which contained polyglycerin fatty acid esters, showed significantly better loosening.

[0085] While all of the test examples 4-1 to 4-3 were very good, there was a tendency for the loosening to improve with increasing amounts of polyglycerin fatty acid ester added, and test example 4-3, which had the highest amount added, was the best.

[0086] From the above, it is suggested that the fried noodles of the present invention preferably contain glycerin fatty acid esters, and more preferably contain polyglycerin fatty acid esters.

[0087] <Test 5: Evaluation of frying oil> (Exam examples 5-1 to 5-3) In Test Example 4-3, 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 rehydrating water used were changed, as shown in Table 8.

[0088] In Test 5, in addition to rehydration and texture, the time required for rehydration was measured. When the noodles were rehydrated with 80°C water after pouring hot water, the rehydration state was checked by loosening them every 10 seconds. When the noodles were rehydrated with 30°C water, the rehydration state was checked by loosening them every 30 seconds. The time at which the rehydration state was rated 4 or higher was defined as the rehydration time.

[0089] The results of the evaluation for 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 soaking water, the shorter the rehydration time tended to be. In Test Example 5-1, where the soaking water temperature was 80°C, the food was rehydrated in 20 seconds, while in Test Example 5-2, where the soaking water temperature was 6°C, it was rehydrated in 8 minutes. The texture was good in all test groups.

[0092] In Test Example 5-3, which used rice bran oil for frying, the rehydration was significantly faster compared to Test Example 5-2, which used palm oil for frying, using the same temperature water. There was no oil precipitation, and the taste was also superior.

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

[0094] In conclusion, the combined results of tests 1-5 suggest that an expansion rate of 180-400% is preferable, 220-350% is more preferable, and 240-300% is most preferable.

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

Claims

1. The main ingredient is flour, and the instant fried noodles contain alginate ester, The main raw material powder contains one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch. Instant fried noodles characterized by a noodle expansion rate of 180% or more but less than 400%.

2. The instant fried noodles according to claim 1, characterized in that one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch are contained in an amount of 10 to 100% by weight relative to the weight of the main raw material flour.

3. The instant fried noodles according to claim 1 or 2, characterized in that the alginate ester is contained in an amount of 0.05 to 3.0% by weight relative to the weight of the main raw material flour.

4. The instant fried noodles according to claim 1 or 2, characterized in that one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch are made from potatoes.

5. The instant fried noodles according to claim 1 or 2, characterized in that they are instant fried noodles for rehydration, which are consumed after rehydrating with water at 30°C or below.

6. Furthermore, the instant fried noodles according to claim 1 or 2, characterized by containing a glycerin fatty acid ester.

7. The instant fried noodles according to claim 1 or 2, characterized in that the frying oil used for the instant fried noodles is liquid edible oil at 30°C or below.

8. A process for 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, The process of manufacturing noodles from the aforementioned noodle dough, The process of gelatinizing the aforementioned noodle strands, A method for producing instant fried noodles, comprising the step of frying the aforementioned noodle strands.

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