Method for producing non-fried noodles

Abstract

[Problem] To produce non-fried noodles having a texture like fresh-type noodles. [Solution] Provided is a method enabling the production of non-fried noodles having a texture close to that of fresh-type noodles such that the surface is tender while being moderately firm and the core has a moderately cooked feel. The method includes: mixing raw material powder and mixing water to prepare a noodle dough; preparing noodle dough sheets from the prepared noodle dough and rolling and cutting the noodle dough sheets into noodle strands; and treating the noodle strands with hot water, following steaming in superheated steam and drying. The noodle strands after steaming are preferably exposed to a seasoning liquid at 40-100°C, and the steamed noodle strands are preferably dried without being water-cooled. The hot water in the hot water treatment preferably contains a loosening agent.

Description

Non-fried noodle manufacturing method

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

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

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

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

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

[0006] JP2013-110986A JP11-276105A

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

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

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

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

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

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

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

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

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

[0016] -Ingredient Composition- The noodles of the present invention can be made using the same ingredients 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 can be used alone or in combination. The starch can be raw starch, or a processed starch such as pregelatinized starch, acetylated starch, etherified starch, heat-moisture treated starch, or crosslinked starch.

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

[0018] - Noodle Dough Preparation Step - The noodle dough (dough) according to the present invention can be prepared in the usual manner, i.e., by kneading the ingredients and water uniformly using a batch mixer, flow jet mixer, vacuum mixer, or the like.

[0019] - Noodle strand preparation process - Next, noodle strands are prepared from the prepared dough. The preparation method may be performed according to a conventional method, such as a method in which the dough is rolled into a coarse noodle sheet, then combined or otherwise formed into a noodle sheet, which is further rolled multiple times using a roll to obtain a predetermined noodle sheet thickness, and then cut out using a cutting roll or knife cutter to prepare noodle strands. Alternatively, multiple noodle sheets may be combined to prepare a noodle sheet with a multi-layer structure, which is then rolled and cut out. Noodle sheets can also be prepared using an extruder or other method, and small pieces of dough extruded using an extruder can be combined to form a noodle sheet, or they can be extruded into a sheet shape using an extruder to form a noodle sheet. Although noodle strands can be prepared by extruding dough using an extruder or other method, the noodles become dense and therefore do not absorb enough water during hot water treatment, and the heat from the superheated steam does not reach the inside of the noodles sufficiently, resulting in weak viscoelasticity and a brittle texture.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[0035] The texture of the non-fried noodles produced was evaluated. 80 g of non-fried noodles were placed in a cup and 400 ml of boiling water was poured over them. The cup was then covered and left to stand for 3 minutes before being lightly loosened. Seven experienced panelists tasted the noodles and rated by majority vote. A fresh noodle-like texture was defined as one in which the surface was soft yet moderately firm, the core had a moderate cooked feel, and the viscoelasticity was accompanied by a powdery texture. The surface texture and core texture were evaluated. Each evaluation was conducted on a four-point scale, with a score of 0 or higher indicating a pass. <Surface texture> ◎: Moderately firm yet soft, very good. 〇: Slightly firm or soft, but good. △: Firm or soft, somewhat poor. ×: Extremely firm or soft, poor. <Core texture> ◎: Moderately cooked feel, viscoelasticity, yet powdery, very good. 〇: Slightly weak cooked feel, but good. Δ: The cooked taste was weak and it tasted raw, so it was somewhat unsatisfactory. ×: The cooked taste was extremely weak and it tasted raw, so it was unsatisfactory.

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

[0037]

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

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

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

[0041] <Test 2: Investigation of the Presence or Absence of a Cooling Step and Flavoring Temperature> (Test Examples 2-1 and 2-2) Non-fried noodles were prepared in the same manner as in Test Example 1-3, except that the temperature of the flavoring liquid was changed to the temperature shown in Table 2.

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

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

[0044]

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

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

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

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

[0049] Test 3 was evaluated in the same way as Test 1. Note that Test 3 was also evaluated for loosening during cooking. The evaluation method was based on the following three levels, with a rating of 0 or higher being considered a pass. The evaluation results are shown in Table 3 below. <Leaning> ◎: Very little noodle strings stuck together, very good. ◯: Little noodle strings stuck together, good. △: Much sticking, poor.

[0050]

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

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

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

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

[0055]

[0056] With regard to surface texture, the test examples in which the steaming time was 15 to 60 seconds (Test Examples 1-3, 4-1 to 4-3) were very good, with appropriate firmness and softness, but Test Example 4-4 was somewhat firm. As the steaming time increased, there was a tendency for the firmness to increase and the softness to decrease, and Test Example 1-3 had a surface texture that was closest to that of fresh noodles.

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

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

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

Claims

1. A method for producing non-fried noodles, comprising the steps of: kneading raw material flour and kneading water to prepare noodle dough; preparing a noodle band from the noodle dough, and rolling and slicing the noodle band into noodle strands; treating the noodle strands with hot water; steaming the hot-water-treated noodle strands with superheated steam; and drying the steamed noodle strands.

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

3. The method for producing non-fried noodles according to claim 1 or 2, characterized in that the steamed noodle strands are dried without being cooled with water.

4. The method for producing non-fried noodles according to claim 1 or 2, characterized in that in the step of treating the noodle strings with hot water, a loosening agent is contained in the hot water.

5. A method for producing non-fried noodles according to claim 1 or 2, characterized in that the step of steaming the hot water-treated noodle strings with superheated steam is a step of steaming the noodle strings with superheated steam at 105 to 250°C for 15 to 90 seconds.

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