Method for producing non-fried noodles

Abstract

[Problem] The present invention addresses the problem of producing non-fried noodles having a fresh noodle-like food texture. [Solution] Non-fried noodles having a fresh noodle-like food texture can be produced by: kneading a raw material powder and kneading water to prepare noodle dough; preparing noodle strings from the prepared noodle dough; boiling the prepared noodle strings with a boiling solution having a table salt concentration of 1.0-5.0% (W / V); and then drying the resultant without washing with water, wherein said non-fried noodles have a surface that has moderate tension and is soft, and a central part that has moderate elasticity and a powdery texture. The boiling is preferably performed in a boiling solution at 80-100ºC for 5-60 seconds, and the boiling solution 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 dried noodles with a springy and sticky texture, in which fresh noodles are boiled, then stored in an environment of 0 to 10°C for 3 hours or more, and then dried to a water content of 14% by mass or less. Furthermore, Patent Document 2 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 then 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, with both methods described in Patent Documents, the texture was inferior to that of fresh noodles, leaving room for improvement.

[0006] JP 2022-146238 A JP 2000-189089 A

[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 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, which comprises a noodle dough preparation step of kneading raw material flour and kneading water to prepare a noodle dough; a noodle strand preparation step of preparing noodle strands from the noodle dough; a boiling step of boiling the noodle strands 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 strands without rinsing them 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.

[0013] According to the present invention, non-fried noodles that have a texture similar to that of fresh noodles can be produced.

[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] -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.

[0016] 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.

[0017] - Noodle Dough Preparation Step - The noodle dough (dough) according to the present invention can be prepared in the usual manner, namely 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 strand preparation process - Next, noodle strands are prepared from the prepared dough. The preparation method may be a conventional method, such as extruding dough using an extruder or the like to prepare 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 obtain a predetermined noodle sheet thickness, and the noodle sheet is then cut out using a cutting roll or knife cutter to prepare noodle strands. When preparing a noodle sheet and then producing noodle strands, the noodle sheet can be prepared 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 prepared using an extruder, or a method in which small blocks of dough are extruded using an extruder and then rolled into a noodle sheet. Multiple noodle sheets may also be combined to form a noodle sheet with a multilayer structure. When using an extruder or the like to prepare extruded noodle sheets or extruded noodle strands, 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 during cooking and become firmer, while the center of the noodles tends to absorb more water and become more elastic. A low salt concentration has little effect, while a high salt concentration makes the surface too firm, preventing water from penetrating 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 according to 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 strings without steaming or the like 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, it is preferable to start the drying process within 180 seconds after the end of boiling. More preferably, it is within 120 seconds, and even more preferably, it is 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, the surface 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, causing the flavor to diminish; 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 strings with water after boiling. In the present invention, rinsing with water refers to stopping the progression of gelatinization of the noodle strings after boiling and rinsing away the boiled and dissolved portions of the noodle strings 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 strings after steaming or boiling to stretch them, but this does not stop the gelatinization of the noodle strings or wash away the boiled and dissolved portions of the noodle strings, and therefore is not included in the rinsing with water in the present invention. If the noodle strings are rinsed with water after boiling, the sticking of the noodle strings after boiling can be suppressed, but the noodle quality will harden, causing the noodle surface to lose its softness characteristic of fresh noodles, and the flavor of the noodles to be diminished. Specifically, it is preferable not to cool the temperature of the noodle strings to 40°C or below by rinsing with water.

[0025] -Flavoring Process- The present invention may include a seasoning process in which a seasoning liquid is applied to the boiled noodle strands by spraying, immersion, or the like. 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 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 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 made into instant cup noodles that can be eaten by putting them in a cup together with soup and ingredients and pouring hot water over them, or they may be made into instant bag noodles that can be eaten by putting them in a bag together with soup and cooking them in a pot. The non-fried noodles of the present invention are preferably cooked in a pot.

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

[0029] <Test 1: Investigation of the boiling process and salt concentration of the boiling liquid> (Test Example 1-1) 900 g of wheat flour (all-purpose flour) and 100 g of starch (acetylated tapioca starch) were mixed to prepare a raw material flour, and a kneading solution prepared by dissolving 10 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 a 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-shaped 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 from the end of boiling to 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 strings were boiled rather than steamed.

[0033] Test Example 1-4 Non-fried noodles were prepared 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 Test Example 1-4, except that after boiling, the noodle strands were immersed in water at 20°C to wash them, and the temperature of the noodle strands was lowered to 40°C before drying.

[0035] The texture of the non-fried noodles prepared was evaluated. 80 g of the prepared non-fried noodles were placed in a pot of boiling water containing 1000 ml of water and boiled for 3 minutes while loosening the noodles. Seven experienced panelists then tasted the noodles and rated by majority vote. The evaluation criteria were based on 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. The noodles were boiled in 1000 ml of water for 3 minutes. The surface texture and the center texture were evaluated as having a moderately firm yet soft texture, a moderately cooked center texture, and elasticity with a powdery feel, making the texture similar to that of fresh noodles. Each evaluation was conducted on a four-point scale, with a score of 0 or higher indicating a pass. <Surface Texture> ◎: Equivalent to the standard, moderately firm yet soft, very good. 〇: Slightly firmer, harder, or softer than the standard, but still good. △: Tighter or softer than the standard, slightly poor. ×: Significantly firmer or softer than the standard, poor. <Texture of the center> ◎: Has a moderate cooked feel equivalent to the standard, is elastic but has a powdery texture, and is very good. ○: Slightly more or less elastic than the standard, and is slightly powdery, but is good. △: Slightly more or less elastic than the standard, and is very powdery, and is slightly poor. ×: Significantly more or less elastic than the standard, and is significantly powdery, and is poor.

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

[0037]

[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 noodles were elastic all the way to the center without being powdery. The difference in texture between the surface and center was small, and the noodles had 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, whereas 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 Test Examples 1-4 and 1-5, which differ in whether or not the noodle strings were washed with water after boiling, were compared, no significant difference was observed 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, whereas 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: Investigation of the salt concentration of the boiling 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 in Test Example 1-4 was changed to the concentrations shown in Table 2.

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

[0044]

[0045] Test Example 2-1, which had a salt concentration of 0.3%, was unsatisfactory, with a slightly soft surface and a powdery center, while Test Example 2-8, which had 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 texture of the center 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 ability to absorb water deteriorated, weakening elasticity and increasing powderiness. Test Example 1-4, with a salt concentration of 3.0%, had a texture that was closest to fresh noodles, and the texture tended to deviate from that of fresh noodles as the salt concentration deviated 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: Investigation of Boiling Conditions> (Test Examples 3-1 to 3-3) Non-fried noodles were produced in the same manner as 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]

[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 a texture that was closest to that of fresh noodles. Compared to Test Example 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 weaker elasticity in the center, and Test Example 3-3 had weaker surface tension and stronger 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 evaluated 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: Investigation of the addition of a loosening agent to the boiling liquid and the time from boiling to drying> (Test Example 4-1) Non-fried noodles were produced in the same manner as Test Example 1-4, except that 1.0% of polyglycerol fatty acid ester was added to a boiling liquid with a salt concentration of 3.0%.

[0056] Test Examples 4-2 to 4-3 Non-fried noodles were prepared in the same manner as 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 manner as Test 1. Note that Test 4 was also evaluated for loosening during cooking. Evaluation was based on the following four levels, with a score of 0 or higher being considered a pass. The evaluation results are shown in Table 4 below. <Loosen> ◎: Good. ◯: Acceptable as a product. △: Somewhat poor, unacceptable as a product. ×: Extremely poor.

[0058]

[0059] When 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 had different times 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 unraveling became, the surface of the noodles became hard and dry, losing softness, and the center of the noodles tended to become less elastic and less powdery. In addition to texture and unraveling, 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] From the above, it was suggested that it is preferable to include a loosening agent in the boiling liquid. It was also 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 moderately firm yet soft, and the center is moderately elastic yet powdery, by boiling noodle strands in a boiling liquid with a salt concentration of 1.0 to 5.0% and then drying them without rinsing with water.

Claims

1. A method for producing non-fried noodles, comprising: 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 with water.

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. The method for producing non-fried noodles according to claim 1 or 2, characterized in that a loosening agent is contained in the boiling liquid during the boiling step.

4. The method for producing non-fried noodles according to claim 1 or 2, characterized in that the time from the end of the boiling step to the start of the drying step is within 180 seconds.

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