JP2017175923A - Method for producing non-fried instant noodle - Google Patents
Method for producing non-fried instant noodle Download PDFInfo
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- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000012149 noodles Nutrition 0.000 claims abstract description 107
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 70
- 239000001103 potassium chloride Substances 0.000 claims abstract description 35
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000007602 hot air drying Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 abstract description 20
- 150000003839 salts Chemical class 0.000 abstract description 18
- 238000007796 conventional method Methods 0.000 abstract description 4
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- 238000000034 method Methods 0.000 description 30
- 238000010438 heat treatment Methods 0.000 description 14
- 229920002472 Starch Polymers 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 239000008107 starch Substances 0.000 description 8
- 238000005520 cutting process Methods 0.000 description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
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- 239000003921 oil Substances 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000004475 Arginine Substances 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000021317 phosphate Nutrition 0.000 description 2
- 235000019643 salty taste Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
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- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001483 arginine derivatives Chemical class 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- -1 pH adjusters Substances 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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- 239000000126 substance Substances 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
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- Noodles (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
本発明は、ノンフライ即席麺の製造方法に関する。 The present invention relates to a method for producing non-fried instant noodles.
従来、乾燥した即席麺の製造方法としては、フライ(油揚げ)麺とノンフライ麺に大別することができる。フライ麺は、α化処理した麺を150℃前後の油でフライ処理して乾燥させた麺である。一方、ノンフライ麺とは、α化した麺を、油で揚げる以外の乾燥方法により乾燥させた麺であり、幾つか方法があるが、70〜100℃程度で風速4m/s以下程度の熱風を当てて30分から90分程度乾燥させる熱風乾燥方法が一般的である。また、これらの乾燥した即席麺とは別に酸によりpH調整を行い、完全密封し、加熱殺菌して保存性を持たせた生タイプ即席麺がある。 Conventionally, dry instant noodles can be roughly classified into fried (fried) noodles and non-fried noodles. The fried noodles are noodles obtained by frying the gelatinized noodles with oil at about 150 ° C. and drying them. On the other hand, non-fried noodles are noodles obtained by drying pregelatinized noodles by a drying method other than frying with oil, and there are several methods, but hot air with a wind speed of about 4 m / s or less at about 70 to 100 ° C. is used. A hot air drying method is generally used in which the air is dried for about 30 to 90 minutes. In addition to these dried instant noodles, there is raw-type instant noodles that are pH-adjusted with acid, completely sealed, heat sterilized, and preserved.
近年、健康志向の増加に伴い、食塩を極力使用しないいわゆる減塩食品が多数上市されている。麺においても、減塩を目的とした技術が提案されている(例えば、特許文献1または2)。 In recent years, with increasing health consciousness, many so-called low-salt foods that do not use salt as much as possible have been put on the market. For noodles, a technique for reducing salt has been proposed (for example, Patent Document 1 or 2).
特許文献1は、食感の改善された中華麺の製造方法、並びに無塩又は減塩中華麺改質用製剤に関する技術であり、小麦粉100gあたり、アルギニン又はアルギニン塩の量がアルギニン換算で0.1〜0.5g、食塩含量が0.01〜0.9g、卵白の量が0.1〜5g、グアガムの量が0.1〜5g、アルギン酸の量が0.01〜2g又はアルギン酸塩が0.01〜2gである中華麺の製造方法が記載されている。 Patent Document 1 is a technique related to a method for producing Chinese noodles with improved texture and a salt-free or low-salt Chinese noodle modification preparation. The amount of arginine or arginine salt per 100 g of wheat flour is 0.001 in terms of arginine. 1 to 0.5 g, salt content 0.01 to 0.9 g, egg white amount 0.1 to 5 g, guar gum amount 0.1 to 5 g, alginic acid amount 0.01 to 2 g or alginate A method for producing Chinese noodles of 0.01 to 2 g is described.
特許文献2は、食塩を添加しない即席麺の技術であり、小麦粉を主体とする穀物粉を配合してなる即席麺において、前記穀物粉100重量部に対し、グルタチオンを0.02〜1.0重量部含有することを特徴とする即席麺が記載されている。 Patent document 2 is a technique of instant noodles to which no salt is added. In instant noodles formed by blending cereal flour mainly composed of wheat flour, 0.02 to 1.0 of glutathione is added to 100 parts by weight of the cereal flour. Instant noodles characterized by containing parts by weight are described.
これらの技術とは別に塩化カリウムは、食塩の代替として多くの食品に使用されており、麺においても塩化カリウムを使用した技術が提案されている(例えば特許文献3)。しかしながら、塩化カリウムは塩味を有する一方で独特のえぐみを有しており、塩化カリウムを食塩の代替として使用する場合には、食味の点で未だ課題があった。 Apart from these techniques, potassium chloride is used in many foods as an alternative to salt, and a technique using potassium chloride in noodles has also been proposed (for example, Patent Document 3). However, potassium chloride has a unique taste while having a salty taste, and when potassium chloride is used as a substitute for salt, there is still a problem in terms of taste.
本発明は、減塩を目的に食塩の代替として塩化カリウムを使用したノンフライ麺において、塩化カリウムの独特のえぐみがマスキングされたノンフライ麺の製造方法を提供することを目的とする。 An object of the present invention is to provide a method for producing non-fried noodles in which non-fried noodles using potassium chloride as a substitute for sodium chloride for the purpose of reducing salt are masked with the peculiar taste of potassium chloride.
発明者は、減塩を目的に食塩の代わりに塩化カリウムを用いたノンフライ麺を製造したが、塩化カリウムの独特のえぐみを強く感じた。そこで、鋭意研究した結果、一度乾燥した乾燥麺塊に対して、再度加熱処理を行うことで偶然にも塩化カリウム独特のえぐみがマスキングされることを見出し本発明にいたった。 The inventor manufactured non-fried noodles using potassium chloride instead of salt for the purpose of reducing the salt, but strongly felt the peculiarity of potassium chloride. Thus, as a result of earnest research, it was found that the dried noodle mass once dried was subjected to heat treatment again to mask the peculiarity of potassium chloride.
すなわち、主原料粉1kgに対して10〜30gの塩化カリウムを添加して混捏した麺生地から常法により麺線を作製する製麺工程と、前記製麺工程で作製した麺線をα化するα化工程と、前記α化工程で作製した麺線を水分が7〜14重量%となるまで熱風乾燥し、乾燥麺塊を作製する熱風乾燥工程と、前記熱風乾燥工程の後、前記乾燥麺塊を120〜200℃の熱風、熱風と水蒸気の混合気体、または過熱水蒸気で水分が3〜6重量%となるまで加熱乾燥する加熱乾燥工程と、を含むことを特徴とするノンフライ即席麺の製造方法である。 That is, a noodle making process for producing noodle strings from a kneaded noodle dough by adding 10 to 30 g of potassium chloride to 1 kg of the main raw material powder, and the noodle strings produced in the noodle making process are α-ized. a hot air drying step in which the noodle strings produced in the pregelatinization step are dried with hot air until the water content becomes 7 to 14% by weight, and a dried noodle lump is produced; after the hot air drying step, the dry noodles A non-fried instant noodle characterized by comprising: a hot drying step of 120 to 200 ° C., a hot-air mixture of hot air and water vapor, or a heat-drying step of heating and drying until the water content becomes 3 to 6% by weight with superheated water vapor Is the method.
本発明により、減塩を目的に食塩の代替として塩化カリウムを使用したノンフライ麺において塩化カリウムの独特のえぐみがマスキングされたノンフライ麺の製造方法を提供することが出来る。 INDUSTRIAL APPLICABILITY According to the present invention, there can be provided a method for producing non-fried noodles in which the peculiarity of potassium chloride is masked in non-fried noodles using potassium chloride as a substitute for salt for the purpose of reducing salt.
以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。
なお、本発明において製造するノンフライ即席麺の種類は、当技術分野で知られるいかなるものであってもよい。例えば、中華麺、うどん、そば、パスタ等が挙げられる。
Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
In addition, the kind of non-fried instant noodles manufactured in this invention may be what is known in this technical field. For example, Chinese noodles, udon, soba, pasta and the like can be mentioned.
1.原料配合
本発明に係るノンフライ即席麺には、通常の即席麺の原料が使用できる。すなわち、主原料粉としては、小麦粉(デュラム粉を含む)、そば粉及び米粉等の穀粉、並びに馬鈴薯澱粉、タピオカ澱粉及びコーンスターチ等の各種澱粉を単独で使用しても、または混合して使用してもよい。前記澱粉として、生澱粉、α化澱粉、並びにアセチル化澱粉、エーテル化澱粉及び架橋澱粉等の加工澱粉等を使用することもできる。
1. Ingredients for raw material For the non-fried instant noodles according to the present invention, ordinary instant noodle ingredients can be used. That is, as the main raw material powder, wheat flour (including durum flour), flour such as buckwheat and rice flour, and various starches such as potato starch, tapioca starch and corn starch may be used alone or in combination. May be. As the starch, raw starch, pregelatinized starch, processed starch such as acetylated starch, etherified starch and crosslinked starch can be used.
また、本発明では、麺の製造において一般に使用されている食塩の代わりに塩化カリウムを使用する。塩化カリウムの添加量としては、主原料粉1kgに対して10〜30gの範囲で添加する。10g未満だと十分な製麺性や塩味が得られにくく、30gよりも多くなると塩化カリウムの独特のえぐみがマスキングできなくなる。より好ましくは、主原料粉に対して10〜20g程度添加することが好ましい。 Moreover, in this invention, potassium chloride is used instead of the salt generally used in manufacture of noodles. As addition amount of potassium chloride, it adds in the range of 10-30 g with respect to 1 kg of main raw material powder | flour. If it is less than 10 g, it is difficult to obtain sufficient noodle-making properties and salty taste, and if it exceeds 30 g, the peculiar pity of potassium chloride cannot be masked. More preferably, about 10 to 20 g is added to the main raw material powder.
さらに、本発明では副原料として一般に使用されている、アルカリ剤、リン酸塩類、各種増粘剤、麺質改良剤、食用油脂、pH調整剤、色素等を添加することができる。これらは、主原料粉と一緒に添加しても、練り水に溶かすか懸濁させて添加してもよい。 Furthermore, in the present invention, alkali agents, phosphates, various thickeners, noodle quality improvers, edible fats and oils, pH adjusters, pigments and the like that are generally used as auxiliary materials can be added. These may be added together with the main raw material powder, or may be added by dissolving or suspending in kneading water.
2.製麺工程
本発明に係る麺生地(ドウ)の作製方法は、常法に従って行えばよい。すなわち、バッチミキサー、フロージェットミキサー、真空ミキサー等で、麺原料粉と練り水とが均一に混ざるように混捏すればよく、そぼろ状のドウを作製すればよい。
2. Noodle Making Process The method for producing the noodle dough (dough) according to the present invention may be performed according to a conventional method. That is, the noodle raw material powder and the kneaded water may be mixed in a batch mixer, a flow jet mixer, a vacuum mixer, or the like so as to be uniformly mixed, and a rag-shaped dough may be prepared.
次いで作製したドウから麺線を作製する。作製方法としては、常法に従って行えばよく、エクストルーダ等を用いてドウを押し出して麺線を作製する方法や、ドウを複合等により麺帯化した後、ロールにより複数回圧延して所定の麺帯厚とし、切刃と呼ばれる切出しロールにより麺帯を切出し、麺線を作製する方法が挙げられる。麺帯を作製してから麺線を切り出す場合、エクストルーダを用いて麺帯を作製した後、圧延、切出しを行ってもよく、また、複数の麺帯を合わせて多層構造を持つ麺帯を作製した後、圧延、切出しを行ってもよい。 Next, a noodle string is produced from the produced dough. The production method may be carried out in accordance with a conventional method, such as a method for producing noodle strings by extruding dough using an extruder or the like, or a noodle strip formed by combining dough and then rolling a plurality of times with a roll to obtain a predetermined noodle A method of forming a noodle strip by cutting the noodle strip with a cutting roll called a cutting blade is used. When cutting noodle strips after making the noodle strips, the noodle strips may be rolled and cut using an extruder, and a noodle strip with a multilayer structure is prepared by combining multiple noodle strips. After that, rolling and cutting may be performed.
3.α化工程
次いで得られた生麺線を、常法により蒸煮及び/またはボイルによってα化させる。蒸煮の方法としては、飽和水蒸気による加熱だけでなく、過熱水蒸気により加熱することもでき、蒸煮の前後、途中にスプレーや浸漬などで水分を付与する工程を組み合わせることもできる。
3. α- Formation Step Next, the raw noodle strings obtained are pre-gelatinized by steaming and / or boiling. As a method of cooking, not only heating with saturated steam but also heating with superheated steam can be performed, and a process of applying moisture by spraying or dipping can be combined before, during and after cooking.
4.着味工程
本発明においては、このようにしてα化した麺線にスプレーや浸漬等により調味液(着味液)を付着させ味付けを行うこともできる。着味工程は必ずしも行う必要はなく、省略しても構わない。
4). Seasoning step In the present invention, seasoning can also be performed by attaching a seasoning liquid (seasoning liquid) to the noodle strings thus gelatinized by spraying or dipping. The seasoning process is not necessarily performed and may be omitted.
5.カット及び投入
次いで、麺線を1食分20〜50cmにカットする。カットした麺線は、リテーナと呼ばれるステンレス製の熱風乾燥用器具に投入する。
5. Cutting and charging Next, the noodle strings are cut into 20 to 50 cm servings. The cut noodle strings are put into a stainless steel hot air drying device called a retainer.
6.熱風乾燥工程
次いでリテーナに投入した麺線を熱風乾燥し、水分7〜14重量%の乾燥麺塊を作製する。熱風乾燥条件は特に限定しないが、60〜110℃程度の熱風で麺線に膨化が起きない程度に乾燥すればよい。風速についても特に限定はなく、1〜70m/sの範囲で麺に膨化が起きない程度に乾燥すればよい。また、熱風乾燥工程においては、複数の乾燥条件を組み合わせて熱風乾燥を行うこともできる。
6). Hot air drying process
Next, the noodle strings thrown into the retainer are dried with hot air to produce a dried noodle mass having a moisture content of 7 to 14% by weight. The hot air drying conditions are not particularly limited, but may be dried to such an extent that the noodle strings do not swell with hot air of about 60 to 110 ° C. There is no particular limitation on the wind speed, and it may be dried to the extent that the noodles do not swell in the range of 1 to 70 m / s. Moreover, in a hot air drying process, hot air drying can also be performed combining several drying conditions.
また、本発明における熱風乾燥後の乾燥麺塊の水分は、原因はわからないが、少ない方が後述する加熱乾燥工程での塩化カリウムのえぐみ改善効果が高く、好ましくは、7〜10重量%である。7重量%よりも少ないと後述する加熱乾燥工程で十分な加熱が行えなくなるため、好ましくない。 In addition, although the cause of the moisture in the dried noodle mass after hot air drying in the present invention is not known, the smaller one has a higher effect of improving potassium chloride in the heating and drying process described later, preferably 7 to 10% by weight. is there. If it is less than 7% by weight, it is not preferable because sufficient heating cannot be performed in the heating and drying step described later.
7.加熱乾燥工程
次いで、熱風乾燥した乾燥麺塊を120〜200℃の熱風、熱風と水蒸気の混合気体または過熱水蒸気で水分が3〜6重量%となるまで加熱乾燥する。より好ましくは、140〜160℃である。熱風乾燥した乾燥麺塊をさらに加熱乾燥することで、塩化カリウムのえぐみが改善される。この効果は、加熱乾燥時に起る麺線の膨化や変色等の物理的、化学的変化が原因と推測するが、赤外線オーブンによる加熱では得られない。
7). Heat drying step Next, the hot air-dried dried noodle mass is heated and dried with hot air at 120 to 200 ° C., a mixed gas of hot air and steam, or superheated steam until the water content becomes 3 to 6% by weight. More preferably, it is 140-160 degreeC. By further heating and drying the dried noodle mass that has been dried with hot air, the bitterness of potassium chloride is improved. This effect is presumed to be caused by physical and chemical changes such as swelling and discoloration of the noodle strings that occur during heat drying, but cannot be obtained by heating with an infrared oven.
加熱乾燥工程後の水分が3重量%未満となると麺塊に焦げが発生したり、麺塊が過度に変色しすぎるため好ましくない。また、6重量%よりも高いと加熱乾燥工程で受ける熱量が少なすぎ、塩化カリウムのえぐみ改善効果が得られない。 If the water content after the heating and drying step is less than 3% by weight, the noodle mass may be burnt or the noodle mass will be excessively discolored, which is not preferable. On the other hand, if it is higher than 6% by weight, the amount of heat received in the heating and drying step is too small, and the effect of improving the stagnation of potassium chloride cannot be obtained.
熱風、または熱風と飽和水蒸気の混合気体の風速としては、乾燥麺塊が吹き飛ばない程度で可能な限り高風速とすることが好ましく、熱風または熱風と水蒸気の混合気体の場合は、好ましくは10〜70m/s、さらに好ましくは、30〜70m/sである。 The wind speed of the hot air or a mixed gas of hot air and saturated steam is preferably as high as possible so that the dried noodle mass is not blown away. In the case of hot air or a mixed gas of hot air and steam, preferably 10 to 10 70 m / s, more preferably 30 to 70 m / s.
過熱水蒸気の場合は、過熱水蒸気庫の大きさにもよるが流量として50〜300kg/h程度となるように過熱水蒸気を乾燥麺塊に充てるのが好ましい。 In the case of superheated steam, although depending on the size of the superheated steam storage, it is preferable to fill the dry noodle mass with superheated steam so that the flow rate is about 50 to 300 kg / h.
加熱乾燥工程を経た麺塊を冷却しノンフライ即席麺を得る。 The noodle mass that has undergone the heating and drying step is cooled to obtain non-fried instant noodles.
8.その他工程
冷却したノンフライ即席麺は、包装工程に移りスープや具材とともにカップまたは袋に包装されノンフライ即席麺製品として販売される。
8). The non-fried instant noodles that have been cooled in other processes are transferred to a packaging process and packaged in a cup or bag together with soup and ingredients and sold as non-fried instant noodle products.
以上のように、主原料粉1kgに対して10〜30gの塩化カリウムを添加して混捏した麺生地から常法により作製した麺線をα化し、水分が7〜14重量%となるまで熱風乾燥した乾燥麺塊に対して、さらに120〜200℃の高温熱風、高温熱風と水蒸気の混合気体、または過熱水蒸気によって、水分が3〜6重量%となるまで加熱乾燥することにより、減塩を目的に食塩の代替として塩化カリウムを使用したノンフライ麺において塩化カリウムの独特のえぐみがマスキングされたノンフライ麺の製造方法を提供することができる。 As described above, the noodle strings produced by a conventional method from the kneaded noodle dough added with 10-30 g of potassium chloride per 1 kg of the main raw material powder are aerated and dried with hot air until the water content becomes 7-14 wt%. The dried noodle mass is further dried by heating with high-temperature hot air at 120 to 200 ° C., a mixed gas of high-temperature hot air and water vapor, or superheated water vapor until the water content becomes 3 to 6% by weight. In addition, it is possible to provide a method for producing non-fried noodles in which non-fried noodles using potassium chloride as an alternative to sodium chloride are masked with the unique essence of potassium chloride.
以下に実施例を挙げて本実施形態をさらに詳細に説明する。 Hereinafter, the present embodiment will be described in more detail with reference to examples.
(実施例1)
主原料粉として準中力粉900g、アセチル化タピオカ澱粉100gを粉体混合した主原料粉に、塩化カリウム15g、かん水6g、重合リン酸塩3gを溶解した練り水340mlを加え、常圧ミキサーで15分混捏し、そぼろ状のドウを作製した。
Example 1
To the main raw material powder obtained by mixing 900 g of semi-medium power powder and 100 g of acetylated tapioca starch as the main raw material powder, add 340 ml of kneaded water in which 15 g of potassium chloride, 6 g of brine and 3 g of polymerized phosphate are dissolved, and using an atmospheric mixer. The mixture was chased for 15 minutes to prepare a rag-shaped dough.
作製したドウを通常の整形ロールを用いて、粗麺帯を作製し、粗麺帯2枚を再び整形ロールを用いて複合し、麺帯を作製した。 The prepared dough was used to prepare a rough noodle band using a normal shaping roll, and two pieces of the coarse noodle band were combined again using a shaping roll to prepare a noodle band.
作製した麺帯を圧延ロールにて6回で所定の0.75mm厚まで圧延した。圧延した麺帯を20番角の切刃ロールを用いて麺線とした。 The produced noodle strip was rolled with a rolling roll 6 times to a predetermined thickness of 0.75 mm. The rolled noodle strip was used as a noodle string by using a No. 20 cutting blade roll.
切り出された麺線は直ちにわたって飽和水蒸気を240kg/hとなるように供給した蒸気庫内で40秒間蒸煮した後、80℃の温水に5秒間浸漬し、再び、飽和水蒸気を240kg/hとなるように供給した蒸気庫内で40秒間蒸煮した。 The cut noodle strings were immediately steamed for 40 seconds in a steam chamber supplied with saturated steam at 240 kg / h, then immersed in warm water at 80 ° C. for 5 seconds, and saturated steam again at 240 kg / h. It was steamed for 40 seconds in the steambox supplied.
蒸煮した麺線を1L当り食塩30g、グルタミン酸ソーダ5gを溶解した着味液に5秒浸漬した後、引き延ばして30cmとなるように麺線をカットした。 The steamed noodle strings were dipped for 5 seconds in a seasoning solution in which 30 g of sodium chloride per liter and 5 g of sodium glutamate were dissolved, and then the noodle strings were cut to a length of 30 cm.
カットした麺線をノンフライ麺用リテーナに入れ、リテーナの上方より、110℃、風速50m/sの熱風で麺塊をほぐしながら90秒間乾燥した後、70℃、風速4m/sの熱風で水分が7重量%となるまで乾燥し、乾燥麺塊を得た。 The cut noodle strings are put into a non-fried noodle retainer, dried from the top of the retainer for 90 seconds with hot air at 110 ° C. and a wind speed of 50 m / s, and then dried for 90 seconds. It dried until it became 7 weight%, and the dry noodle lump was obtained.
次いで乾燥麺塊を140℃、風速50m/sの高温熱風で水分が4重量%となるまで加熱乾燥し、ノンフライ即席麺サンプルとした。 Next, the dried noodle mass was heated and dried with high-temperature hot air at 140 ° C. and a wind speed of 50 m / s until the water content became 4% by weight, thereby preparing a non-fried instant noodle sample.
(実施例2)
水分が10重量%となるまで乾燥し、乾燥麺塊を得た後、乾燥麺塊を140℃、風速50m/sの高温熱風で水分が4重量%となるまで加熱乾燥する以外は、実施例1の方法に従って、ノンフライ即席麺サンプルを作製した。
(Example 2)
Except that after drying to obtain 10% by weight of water and obtaining a dried noodle mass, the dried noodle mass was heated and dried to 140% by high-temperature hot air at a wind speed of 50 m / s until the water content reached 4% by weight. According to the method 1, a non-fried instant noodle sample was prepared.
(実施例3)
水分が14重量%となるまで乾燥し、乾燥麺塊を得た後、乾燥麺塊を140℃、風速50m/sの高温熱風で水分が4重量%となるまで加熱乾燥する以外は、実施例1の方法に従って、ノンフライ即席麺サンプルを作製した。
(Example 3)
Except that the dried noodle mass was dried until the water content became 14% by weight, and then dried noodle mass was heated and dried to 140% by high-temperature hot air at a wind speed of 50 m / s until the moisture content reached 4% by weight. According to the method 1, a non-fried instant noodle sample was prepared.
(実施例4)
乾燥麺塊を140℃、風速50m/sの高温熱風で水分が6重量%となるまで加熱乾燥する以外は、実施例1の方法に従って、ノンフライ即席麺サンプルを作製した。
Example 4
A non-fried instant noodle sample was prepared according to the method of Example 1 except that the dried noodle mass was heated and dried with high-temperature hot air at 140 ° C. and a wind speed of 50 m / s until the water content became 6 wt%.
(実施例5)
乾燥麺塊を140℃、風速50m/sの高温熱風で水分が3重量%となるまで加熱乾燥する以外は、実施例1の方法に従って、ノンフライ即席麺サンプルを作製した。
(Example 5)
A non-fried instant noodle sample was prepared according to the method of Example 1 except that the dried noodle mass was heated and dried with high-temperature hot air at 140 ° C. and a wind speed of 50 m / s until the water content became 3% by weight.
(実施例6)
乾燥麺塊を120℃、風速50m/sの高温熱風で水分が4重量%となるまで加熱乾燥する以外は、実施例1の方法に従って、ノンフライ即席麺サンプルを作製した。
(Example 6)
A non-fried instant noodle sample was prepared according to the method of Example 1, except that the dried noodle mass was heated and dried with high-temperature hot air at 120 ° C. and a wind speed of 50 m / s until the water content became 4% by weight.
(実施例7)
乾燥麺塊を160℃、風速50m/sの高温熱風で水分が4重量%となるまで加熱乾燥する以外は、実施例1の方法に従って、ノンフライ即席麺サンプルを作製した。
(Example 7)
A non-fried instant noodle sample was prepared according to the method of Example 1 except that the dried noodle mass was heated and dried with high-temperature hot air at 160 ° C. and a wind speed of 50 m / s until the water content became 4% by weight.
(実施例8)
乾燥麺塊を140℃、風速50m/sの高温熱風と飽和水蒸気の混合気体(絶対湿度200g/m3)で水分が4重量%となるまで加熱乾燥する以外は、実施例1の方法に従って、ノンフライ即席麺サンプルを作製した。
(Example 8)
According to the method of Example 1, except that the dried noodle mass is heated and dried until the water content becomes 4% by weight with a mixed gas of high-temperature hot air having a wind speed of 50 m / s and saturated steam (absolute humidity 200 g / m 3 ) at 140 ° C. Non-fried instant noodle samples were prepared.
(実施例9)
乾燥麺塊を140℃、80kg/hの過熱水蒸気で水分が4重量%となるまで加熱乾燥する以外は、実施例1の方法に従って、ノンフライ即席麺サンプルを作製した。
Example 9
A non-fried instant noodle sample was prepared according to the method of Example 1 except that the dried noodle mass was heated and dried with superheated steam at 140 ° C. and 80 kg / h until the water content became 4 wt%.
(実施例10)
乾燥麺塊を200℃、80kg/hの過熱水蒸気で水分が4重量%となるまで加熱乾燥する以外は、実施例1の方法に従って、ノンフライ即席麺サンプルを作製した。
(Example 10)
A non-fried instant noodle sample was produced according to the method of Example 1 except that the dried noodle mass was heated and dried with superheated steam at 200 ° C. and 80 kg / h until the water content became 4 wt%.
(比較例1)
加熱乾燥を行わない以外は、実施例1の方法に従って、ノンフライ即席麺サンプルを作製した。
(Comparative Example 1)
A non-fried instant noodle sample was prepared according to the method of Example 1 except that heat drying was not performed.
(比較例2)
加熱乾燥を庫内温度140℃に設定した赤外線オーブンで行い、4重量%となるまで加熱乾燥する以外は、実施例1の方法に従って、ノンフライ即席麺サンプルを作製した。
(Comparative Example 2)
A non-fried instant noodle sample was prepared in accordance with the method of Example 1 except that the drying was carried out in an infrared oven set at an internal temperature of 140 ° C. and dried to 4 wt%.
(比較例3)
乾燥麺塊を140℃、風速50m/sの高温熱風で水分が7重量%となるまで加熱乾燥する以外は、実施例2の方法に従って、ノンフライ即席麺サンプルを作製した。
(Comparative Example 3)
A non-fried instant noodle sample was prepared according to the method of Example 2 except that the dried noodle mass was heated and dried with high-temperature hot air at 140 ° C. and a wind speed of 50 m / s until the water content became 7 wt%.
実施例および比較例サンプルについて調理を行い塩化カリウム由来のえぐみについて官能評価を行った。調理は、各試験区のノンフライ即席麺サンプルを容器に入れて沸騰したお湯を400ml入れ、蓋をして3分間保持した後かき混ぜて行い、喫食サンプルとした。評価方法は、5人の熟練のパネラーにより4段階で行った。 The samples of Examples and Comparative Examples were cooked, and sensory evaluation was performed on the umami derived from potassium chloride. Cooking was carried out by putting 400 ml of boiled hot noodle samples in each test zone into a container and boiling, holding for 3 minutes, and stirring to prepare a sample for eating. The evaluation method was performed in four stages by five skilled panelists.
評価は、◎が塩化カリウム由来のえぐみをほとんど感じず非常に良好、○が塩化カリウム由来のえぐみが少なく良好、△が塩化カリウム由来のえぐみをやや強く感じる、×が塩化カリウム由来のえぐみを著しく強く感じる、とした。 Evaluation is very good with ◎ hardly feeling the pests derived from potassium chloride, ○ is good with little pests derived from potassium chloride, △ feels slightly strong from pours derived from potassium chloride, × is derived from potassium chloride He felt that Egumi felt extremely strongly.
実施例および比較例の官能評価結果について表1に示す。 It shows in Table 1 about the sensory evaluation result of an Example and a comparative example.
以上の結果より、減塩を目的に食塩の代替として塩化カリウムを使用したノンフライ麺において、水分が7〜14重量%となるまで熱風乾燥した乾燥麺塊に対して、さらに120〜200℃の高温熱風、高温熱風と水蒸気の混合気体、または過熱水蒸気によって、水分が3〜6重量%となるまで加熱乾燥することにより、塩化カリウムの独特のえぐみがマスキングされたノンフライ麺の製造方法を提供することができるがわかる。
From the above results, in the non-fried noodles using potassium chloride as an alternative to salt for the purpose of reducing salt, the dried noodle mass dried to hot air until the water content becomes 7 to 14% by weight is further increased to 120 to 200 ° C. Provided is a method for producing non-fried noodles in which the peculiarity of potassium chloride is masked by heating and drying with hot air, a mixed gas of hot hot air and steam, or superheated steam until the water content becomes 3 to 6% by weight. I know you can.
Claims (1)
前記製麺工程で作製した麺線をα化するα化工程と、
前記α化工程で作製した麺線を水分が7〜14重量%となるまで熱風乾燥し、乾燥麺塊を作製する熱風乾燥工程と、
前記熱風乾燥工程の後、前記乾燥麺塊を120〜200℃の高温熱風、高温熱風と水蒸気の混合気体、または過熱水蒸気で水分が3〜6重量%となるまで加熱乾燥する加熱乾燥工程と、を含むことを特徴とするノンフライ即席麺の製造方法。
A noodle making process for preparing noodle strings from a kneaded noodle dough by adding 10-30 g of potassium chloride to 1 kg of the main raw material powder;
An α converting step for converting the noodle strings produced in the noodle making step into an α;
A hot air drying step in which the noodle strings produced in the pregelatinization step are dried with hot air until the water content becomes 7 to 14% by weight, and a dried noodle mass is produced;
After the hot air drying step, the dried noodle mass is heated and dried until the water content becomes 3 to 6 wt% with high temperature hot air of 120 to 200 ° C., a mixed gas of high temperature hot air and steam, or superheated steam, A method for producing non-fried instant noodles, comprising:
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