JP7080653B2 - How to make fried instant noodles for rehydration - Google Patents

Description

The present invention relates to a method for producing fried instant noodles and fried instant noodles.

Conventionally, fried instant noodles are made by kneading a main ingredient including wheat flour, an auxiliary ingredient such as salt, and water into a noodle dough, rolling the noodles into a roll, and cutting the noodles to obtain raw noodle strings. It is manufactured by steaming or boiling, pregelatinizing it, and then frying it.

The fried instant noodles produced in this way generally have a water content of 10% by mass or less and can be stored for a long period of time, and can be eaten simply by pouring boiling water or boiling for several minutes. It is a highly convenient food that can be made.

However, the conventional method for producing instant noodles with fried noodles requires heat energy for steaming or boiling raw noodles to be gelatinized and heat energy for frying the gelatinized noodles with oil, resulting in loss of heat energy. There was a problem that it was big.

Therefore, put a baffle plate in the steamer to devise so that the steam hits the noodles efficiently, wrap a jacket around the fryer to prevent heat dissipation, and use an oil shower when frying to improve the frying efficiency. Various measures have been taken to reduce the loss, but it is not sufficient and further improvement has been desired.

In the production of wonton, a method is known in which a wonton rawhide is filled with dried fruits and then fried in oil (Patent Document 1). In this method, since the process of pregelatinizing the wonton rawhide is not performed, the heat energy for that purpose becomes unnecessary.

However, while the thickness of wonton is as thin as 0.4 to 0.6 mm, the raw noodle line of instant noodles has a thickness of 0.8 to 1.5 mm, so the manufacturing technology of wonton is used as it is for fried instant noodles. It is not applicable to manufacturing technology.

Tokukousho 51-12705 Gazette

An object of the present invention is to provide a method capable of producing fried instant noodles with low energy, achieving energy saving, and improving the texture of the produced fried instant noodles.

The method for producing fried instant noodles according to the present invention comprises a step of adding water to a raw material containing wheat flour, starch and thickening polysaccharide and kneading the noodles to obtain a noodle dough, and a step of cutting out raw noodle strings and a step of pregelatinizing the noodles. It has a step of frying the raw noodle string in oil without performing.

Since the method for producing fried instant noodles of the present invention does not include a step of steaming or boiling raw noodle strings to gelatinize them, it is possible to produce fried instant noodle products with low energy, and energy saving can be achieved. The running cost can be suppressed and the capital investment cost can be kept low. Further, by adding starch as a main raw material and thickening polysaccharide as an auxiliary raw material, it is possible to provide fried instant noodles having a smooth and elastic texture.

FIG. 1 is a photograph showing the surface of fried instant noodles of Example 1. FIG. 2 is a photograph showing the surface of fried instant noodles of Comparative Example 1. FIG. 3 shows image data of the surface of the fried instant noodles of Example 1 after binarization. FIG. 4 shows image data of the surface of the fried instant noodles of Comparative Example 1 after binarization.

Hereinafter, embodiments of the present invention will be described.
The main raw materials of the fried instant noodles according to the present invention include wheat flour and starch. Examples of wheat flour include strong flour, semi-strong flour, soft flour and durum semolina flour. In addition, a part of wheat flour may be replaced with rice flour or buckwheat flour. Examples of starch include corn flour and starches such as potatoes (such as potatoes), sugar cane and tapioca. Further, modified starch obtained by processing these starches by a known method may be used.

By adding starch as the main ingredient, the fried instant noodles can be quickly rehydrated and the texture related to smoothness and elasticity can be improved.

In order for the fried instant noodles according to the present invention to show a good texture when reconstituted in hot water, the proportion of wheat flour is 70 to 90% by mass of the main raw material, and the proportion of starch is 30 to 10% by mass of the main raw material. The proportion of wheat flour is more preferably 70 to 80% by mass of the main raw material, and the proportion of starch is more preferably 30 to 20% by mass of the main raw material. If the proportion of starch is less than 20% by mass of the main raw material, and further less than 10% by mass, the elasticity of the fried instant noodles is difficult to obtain, and a good texture cannot be expected. If the proportion of starch exceeds 30% by mass of the main raw material, the noodle-making property deteriorates.

When a part of wheat flour is replaced with rice flour or buckwheat flour, the ratio of rice flour or buckwheat flour is preferably 50 to 10% by mass of the main raw material. In other words, when wheat flour, rice flour or buckwheat flour, and starch are used as the main raw materials, the proportion of wheat flour is 30 to 70% by mass of the main raw material, and the proportion of rice flour or buckwheat flour is 50 to 10% by mass of the main raw material. The proportion of starch is preferably 30 to 10% by mass of the main raw material.

As an auxiliary raw material for fried instant noodles according to the present invention, thickening polysaccharides are used in addition to salt, brine, pigments and the like.

Thickening polysaccharides include, for example, pectin and / or alginates. Here, the origin of the pectin used in the present invention is not limited. For example, those originating from apples, lemons and the like can be used. The alginic acids used in the present invention refer to alginate such as sodium alginate and potassium alginate, alginate esters such as propylene glycol alginate, or mixtures thereof, in addition to alginic acid. The alginic acid ester is not limited by the degree of esterification or the like.

The ratio of pectin is preferably 0.1 to 1.0 parts by mass with respect to 100 parts by mass of the main raw material, and the ratio of alginic acids is preferably 0.1 to 0.5 parts by mass with respect to 100 parts by mass of the main raw material. These auxiliary ingredients are dissolved in water and added to the main ingredient, and these are kneaded to prepare a noodle dough.

When thickening polysaccharides such as pectin and / or alginic acids are used as auxiliary materials, the texture regarding hardness and elasticity can be improved.

Since the fried instant noodles according to the present invention are manufactured by a manufacturing method without a steaming process, it is difficult to improve the texture mainly related to elasticity, but the texture is supplemented by adding starch and thickening polysaccharide. be able to.

The obtained noodle dough is rolled to a predetermined thickness of 0.8 to 1.5 mm, and cut out with a cutting blade to obtain a raw noodle line having a predetermined width. The width of the raw noodle string is set to 1.2 to 3.0 mm. The obtained raw noodle string has a degree of pregelatinization of 30 or less. Cut the raw noodle strings as appropriate according to the product form. The water content based on the total mass of the noodle dough or raw noodle wire is preferably 40% by mass or less, more preferably 36% by mass or less, preferably 30% by mass or more.

The method of the present invention does not include a step of steaming or boiling raw noodles to pregelatinize them, and oils raw noodles having a degree of pregelatinization of 30 or less and a water content of 40% by mass or less as described above. To produce instant noodles that are fried in oil.

In order for the degree of pregelatinization of raw noodle strings to exceed 30, a step of steaming or boiling is required.
If the water content of the raw noodle string exceeds 40% by mass, the noodle-making property deteriorates.

The oil used in the frying step may be of vegetable or animal origin. It is preferable that the temperature of the oil is 110 to 150 ° C. and the frying time is 1 minute 10 seconds to 2 minutes 30 seconds. Further, the method of frying may be any method such as frying at a uniform temperature, creating a temperature gradient, or frying twice. By such a frying step, it is possible to produce frying instant noodles having a degree of pregelatinization of 60 or more and 75 or less and a water content of 10% by mass or less, preferably 2 to 7% by mass.

In order for the degree of pregelatinization of the fried noodles to exceed 75 by the above-mentioned method, it is necessary to fried the noodles for a long time so that the water content of the noodle strings does not evaporate, and the production efficiency is extremely lowered. In addition, a large amount of oil is required for long-time frying, which is contrary to the purpose of low energy and low cost production.
If the water content of the fried instant noodles exceeds 10% by mass, it is disadvantageous in terms of long-term storage.

As described above, the method for producing fried instant noodles of the present invention does not include a step of steaming or boiling raw noodle strings to pregelatinize the noodles, so that fried instant noodle products can be produced with low energy and energy saving. Can be achieved, running costs for manufacturing can be suppressed, and capital investment costs can be kept low.

In the present invention, the degree of pregelatinization of noodles can be measured according to, for example, the glucoamylase method.

Further, in the present invention, the water content of noodles can be measured according to the normal pressure heating and drying method.

Here, in the method for producing wonton disclosed in Japanese Patent Publication No. 51-12705, wheat flour, auxiliary raw materials, and water are mixed to prepare wonton rawhide, and the wonton rawhide is made into wonton rawhide without pregelatinization. After filling the dried fruit, it is fried at a low temperature of 105 to 120 ° C. and fried at a high temperature of 125 to 140 ° C. to produce a wonton containing instant fruit.

Wonton rawhide is as thin as 0.4 to 0.6 mm, and since water easily volatilizes during frying, it is easy to fry even at low temperature of 105 to 120 ° C, and the surface blistering is suppressed by deep frying.

However, even if the above method for producing wonton is applied to raw noodle strings of instant noodles having a thickness of 0.8 to 1.5 mm to produce fried instant noodles, water cannot be sufficiently removed. , Cannot be applied.

Hereinafter, the present invention will be further described based on examples.
The texture of the fried instant noodles produced in the following examples and comparative examples was subjected to a sensory test after being reconstituted in hot water. In the sensory test, 10 specialized panelists evaluated the smoothness, elasticity, hardness, and slowness of spreading of each noodle by a 10-point method. In addition, the comprehensive evaluation evaluates the texture of noodles based on the total balance of smoothness, elasticity, and hardness, and is an evaluation item independent of individual evaluation items. The scores are as follows. 10 = very good, 8 = somewhat good, 6 = good, 4 = slightly bad, 2 = bad. In each table below, the average score of 10 specialized panelists is shown.

In the following examples and comparative examples, the degree of pregelatinization of noodles was measured according to the glucoamylase method.

In the following Examples and Comparative Examples, the water content of the noodles was measured by a normal pressure heating and drying method under a drying condition of 105 ° C. for 2 hours.

(Example 1)
1 kg of the main raw material of noodles consisting of 800 g of wheat flour and 200 g of starch is put into a mixer, and 14 g of salt, 3.0 g of tansui, 2.0 g of propylene glycol alginate and 2.0 g of propylene glycol alginate are added to 350 ml of water (35 parts by mass with respect to 100 parts by mass of the main raw material). An aqueous solution of an auxiliary raw material prepared by adding 0.4 g of propane dye and stirring and dissolving the mixture was added to the main raw material in the mixer and kneaded to obtain a noodle dough. The obtained noodle dough was rolled into a thickness of 0.9 mm and cut out with a No. 20 square blade to obtain a raw noodle wire having a width of 1.5 mm. This raw noodle string was cut into a fixed amount of cup noodle products and molded into a frying retainer. A frying retainer filled with raw noodles is immersed in a frying tank in which palm oil is stored and a temperature gradient is applied in the range of 120 to 150 ° C. for 2 minutes to fried the raw noodles. Got

In this method, the raw noodles before fried tofu have a pregelatinization degree of 26 and a water content of 34% by mass, and the fried instant noodles after fried tofu have a pregelatinization degree of 67 and a water content of 3.6% by mass. there were.

(Comparative Example 1)
Using the same main raw material, water and auxiliary raw materials as in Example 1, the noodle dough was obtained by the same method as in Example 1, and then the noodle dough was rolled to a thickness of 0.9 mm with a No. 20 square blade. It was cut out to obtain a raw noodle string having a width of 1.5 mm. The obtained raw noodle strings were steamed with steam at 100 ° C. for 2 minutes to be pregelatinized according to a conventional method, and showered with a seasoning liquid. Then, the pregelatinized noodle strings were fried by the same method as in Example 1 to obtain fried instant noodles of Comparative Example 1.

In this method, the pre-fried noodles have a degree of pregelatinization of 64 and a water content of 49% by mass, and the fried instant noodles after fried have a degree of pregelatinization of 85 and a water content of 3.4% by mass. %Met.

The obtained instant noodles of Example 1 and Comparative Example 1 were individually wrapped in a cup container together with the soup to obtain a cup noodle product. After opening the cup noodle products of Example 1 and Comparative Example 1, boiling water was poured into the cup, and a sensory test of the texture of the fried instant noodles rehydrated for 3 minutes was performed. The results are shown in Table 1.

As shown in Table 1, the fried instant noodles fried without steaming the raw noodles of Example 1 have an excellent texture equal to or better than that of the fried instant noodles fried after steaming the raw noodles of Comparative Example 1. Indicated.

Next, the surface irregularities of the fried instant noodles of Example 1 and the fried instant noodles of Comparative Example 1 were image-processed, and the proportion of the convex portions was quantified. The specific method is as follows.

The surface of each fried instant noodle was photographed using a digital microscope (DIGITAL MICROSCOPE VHX-1000 manufactured by KEYENCE), and a 100-fold magnified photograph was obtained and saved as image data in JPEG format. FIG. 1 shows a photograph of the surface of fried instant noodles of Example 1. FIG. 2 shows a photograph of the surface of the fried instant noodles of Comparative Example 1.

The obtained image data was converted from an RGB color mode to a gray scale by Photoshop CS3 (Adobe), and then binarized. As a result, the convex portion is drawn in white, and the other portion is drawn in black. FIG. 3 shows the image data of the surface of the fried instant noodles of Example 1 after the binarization treatment. FIG. 4 shows the image data of the surface of the fried instant noodles of Comparative Example 1 after the binarization treatment.

In FIGS. 3 and 4, the total area of the surface of the target fried instant noodles is A _a , and the total area of the pixels displayed in white on the surface of the fried instant noodles is A _w , and the convex portion ratio (%) is according to the following formula. ) Was asked.

Convex part ratio (%) = (A _w / A _a ) × 100
As a result, the convex portion ratio of Example 1 was 29.9%, and the convex portion ratio of Comparative Example 1 was 51.6%. As described above, it was confirmed that the fried instant noodles of Example 1 had a significantly smaller surface convexity ratio than the fried instant noodles of Comparative Example 1 and were in a smooth state. It is considered that this contributed to the fact that the fried instant noodles of Example 1 showed a smoother texture than the fried instant noodles of Comparative Example 1, as shown in Table 1.

(Examples 2 to 4)
[Example 2]
1 kg of the main ingredient of noodles consisting of 700 g of wheat flour and 300 g of starch was put into a mixer, and 10 g of salt, 4.0 g of kansui, 5.0 g of pectin and 2. An aqueous solution of an auxiliary raw material prepared by adding 0 g and 0.5 g of starchy pigment and stirring and dissolving was added to the main raw material in the mixer and kneaded to obtain a noodle dough. The obtained noodle dough was rolled into a thickness of 0.95 mm and cut out with a No. 20 square blade to obtain a raw noodle wire having a width of 1.5 mm. This raw noodle string was cut into a fixed amount of cup noodle products and molded into a frying retainer. A frying retainer filled with raw noodle strings is dipped in a frying tank in which palm oil is stored and a temperature gradient is provided in the range of 120 to 140 ° C. for 2 minutes to fried the raw noodle strings. Got

[Examples 3 to 4]
Examples 3 and Examples were carried out in the same manner as in Example 2 except that the amount of water used was 340 ml or 400 ml (34 parts by mass or 40 parts by mass, respectively with respect to 100 parts by mass of the main raw material). 4 fried instant noodles were obtained.

The obtained instant noodles of Examples 2 to 4 were individually wrapped in a cup container together with the soup to obtain a cup noodle product. After opening the cup noodle products of Examples 2 to 4, boiling water was poured into the cup, and the texture of the fried instant noodles rehydrated for 3 minutes was subjected to a sensory test. The results are shown in Table 2.

The fried instant noodles of Examples 2 to 4 did not depend on the amount of water added, and all showed an excellent texture. The fried instant noodles of Example 3 were slightly brittle in terms of noodle-making properties. In addition, the fried instant noodles of Example 4 tended to be slightly poorly fried, and it was necessary to lengthen the fried time by 20 seconds.

(Example 2 and Comparative Example 2)
Comparative Example 2 was instantly fried by the same method using the same material as in Example 2 except that the main raw material was 1 kg of wheat flour without adding starch to the main raw material and neither pectin nor alginic acid was used as an auxiliary raw material. I made noodles.

The fried instant noodles of Comparative Example 2 were individually wrapped in a cup container together with the soup to obtain a cup noodle product. After opening the cup noodle product of Comparative Example 2, boiling water was poured into the cup, and the texture of the fried instant noodles rehydrated for 3 minutes was subjected to a sensory test. The results are shown in Table 3 together with the results of Example 2.

The fried instant noodles of Comparative Example 2 in which starch was not used as the main raw material were inferior to the fried instant noodles of Example 2 in particular in terms of smoothness and elasticity, and exhibited a soft texture.

(Examples 2, 5 to 7)
The fried instant noodles of Examples 5 to 7 were prepared by the same method using the same materials as in Example 2 except that the fried conditions were changed as shown in Table 4. Table 4 also shows the frying conditions of Example 2.

The obtained instant noodles of Examples 5 to 7 were individually wrapped in a cup container together with the soup to obtain a cup noodle product. After opening the cup noodle products of Examples 5 to 7, boiling water was poured into the cup, and the texture of the fried instant noodles rehydrated for 3 minutes was subjected to a sensory test. The results are shown in Table 5 together with the results of Example 2.

The fried instant noodles of Examples 5 to 7 were slightly inferior in smoothness and elasticity, and tended to spread quickly, but all showed a generally good texture.

(Example 8 and Comparative Example 3)
[Example 8]
1 kg of the main ingredient of noodles consisting of 800 g of wheat flour and 200 g of starch was put into a mixer, and 14 g of salt, 3.0 g of kansui, 2.0 g of pectin and 2.0 g of alginic acid were added to 360 ml of water (36 parts by mass with respect to 100 parts by mass of the main ingredient). An aqueous solution of an auxiliary raw material prepared by adding 0 g and 0.4 g of a starch pigment and stirring and dissolving the mixture was added to the main raw material in the mixer and kneaded to obtain a noodle dough. The obtained noodle dough was rolled into a thickness of 1.2 mm and cut out with a No. 20 round blade to obtain a raw noodle wire having a width of 1.5 mm. This raw noodle wire was cut into a fixed amount of bag noodle products and molded into a frying retainer. A frying retainer filled with raw noodle strings is dipped in a frying tank in which palm oil is stored and a temperature gradient is applied in the range of 120 to 150 ° C. for 2 minutes to fried the raw noodle strings. Got

[Comparative Example 3]
Using the same main raw material, water and auxiliary raw materials as in Example 8, the noodle dough was obtained by the same method as in Example 8, and then the noodle dough was rolled to a thickness of 1.2 mm with a No. 20 round blade. It was cut out to obtain a raw noodle string having a width of 1.5 mm. The obtained raw noodle string was steamed with steam at 100 ° C. for 2 minutes according to a conventional method to be pregelatinized. Then, the pregelatinized noodle strings were fried by the same method as in Example 8 to obtain fried instant noodles of Comparative Example 3.

Put the obtained instant noodles of Example 8 and Comparative Example 3 in 500 ml of hot water boiled in a pan and simmer for 3 minutes, then add powdered soup, mix well, and transfer to a bowl. The sensory test was performed. The results are shown in Table 6.

As shown in Table 6, in the case of the bag noodle product of the type that is boiled in a pot, the fried instant noodles that are fried without steaming the raw noodles of Example 8 are the fried noodles that are fried after steaming the raw noodles of Comparative Example 3. It showed a better texture than instant noodles.

Table 7 shows the degree of pregelatinization and water content of the raw noodle strings before frying (pregelatinized noodle strings in Comparative Example 3) and the frying after frying with respect to Examples 2 to 8 and Comparative Examples 2 and 3 above. The degree of pregelatinization and water content of instant noodles are shown together.

(Examples 9 and 10)
The fried noodles of Examples 9 and 10 were prepared by the same method using the same materials as in Example 1 except that the fried noodles were changed as shown in Table 8.

The obtained instant noodles of Examples 9 and 10 were individually wrapped in a cup container together with the soup to obtain a cup noodle product. After opening the cup noodle products of Examples 9 and 10, boiling water was poured into the cup, and the texture of the fried instant noodles rehydrated for 3 minutes was subjected to a sensory test. The results are shown in Table 9 together with the results of Example 1.

Table 10 summarizes the pregelatinization and water content of the raw noodles before frying and the pregelatinization and water content of the instant noodles after frying with respect to Examples 9 and 10.

The fried instant noodles of Examples 9 and 10 were slightly inferior in elasticity and hardness, and tended to spread quickly, but all showed generally good texture.

(Examples 2, 11 to 15)
[Example 2 (repost)]
1 kg of the main ingredient of noodles consisting of 700 g of wheat flour and 300 g of starch was put into a mixer, and 10 g of salt, 4.0 g of kansui, 5.0 g of pectin and 2. An aqueous solution of an auxiliary raw material prepared by adding 0 g and 0.5 g of starchy pigment and stirring and dissolving was added to the main raw material in the mixer and kneaded to obtain a noodle dough. The obtained noodle dough was rolled into a thickness of 0.95 mm and cut out with a No. 20 square blade to obtain a raw noodle wire having a width of 1.5 mm. This raw noodle string was cut into a fixed amount of cup noodle products and molded into a frying retainer. A frying retainer filled with raw noodle strings is dipped in a frying tank in which palm oil is stored and a temperature gradient is provided in the range of 120 to 140 ° C. for 2 minutes to fried the raw noodle strings. Got

[Examples 11 to 15]
In Examples 11 to 15, a part of the wheat flour was replaced with rice flour. The fried instant noodles of Examples 11 to 15 were prepared by the same method using the same materials as in Example 2 except that the composition of the main raw material and the amount of water used were changed as shown in Table 11. Table 11 also shows the compounding conditions of Example 2.

The obtained instant noodles of Examples 11 to 15 were individually wrapped in a cup container together with the soup to obtain a cup noodle product. After opening the cup noodle products of Examples 11 to 15, boiling water was poured into the cup and the fried instant noodles were rehydrated for 3 minutes to perform a sensory test. The results are shown in Table 12 together with the evaluation results of Example 2.

The fried instant noodles of Examples 11 to 15 tended to have a harder texture as the amount of rice flour increased, but all of them showed generally good texture. In Example 15, the noodle-making property was considerably deteriorated, and it was judged that it was difficult to increase the amount of rice flour any more.

Table 13 summarizes the degree of pregelatinization and water content of the raw noodles before frying and the degree of pregelatinization and water content of the instant noodles after frying with respect to Examples 11 to 15. Table 13 also shows the measurement results of Example 2.

(Examples 16 to 21)
[Example 16]
1 kg of the main ingredient of noodles consisting of 800 g of wheat flour and 200 g of starch is put into a mixer, and 15 g of salt, 4.0 g of kansui, 5.0 g of pectin and 2. An aqueous solution of an auxiliary raw material prepared by adding 0 g and 0.5 g of starchy pigment by stirring and dissolving was added to the main raw material in the mixer and kneaded to obtain a noodle dough. The obtained noodle dough was rolled into a thickness of 0.90 mm and cut out with a No. 20 square blade to obtain a raw noodle wire having a width of 1.5 mm. This raw noodle string was cut into a fixed amount of cup noodle products and molded into a frying retainer. A frying retainer filled with raw noodle strings was immersed in a frying tank in which palm oil was stored and had a temperature gradient in the range of 120 ° C. to 140 ° C. for 1 minute and 50 seconds to fry the raw noodle strings. I got fried instant noodles.

[Examples 17 to 21]
The fried instant noodles of Examples 17 to 21 were prepared by the same method using the same materials as in Example 16 except that the composition of the main raw material and the amount of water used were changed as shown in Table 14. Table 14 also shows the compounding conditions of Example 16.

The obtained instant noodles of Examples 16 to 21 were individually wrapped in a cup container together with the soup to obtain a cup noodle product. After opening the cup noodle products of Examples 16 to 21, a sensory test was performed on the fried instant noodles in which boiling water was poured into the cup and the noodles were rehydrated for 3 minutes. The results are shown in Table 15.

The fried instant noodles of Examples 16 to 21 tended to increase in elasticity as the amount of rice flour increased, and all showed a generally good texture. The fried instant noodles of Example 16 had a slightly poor return and felt inferior in elasticity. The fried instant noodles of Example 21 were brittle in terms of noodle-making properties.

Table 16 summarizes the pregelatinization degree and water content of the raw noodles before fried tofu and the pregelatinization and water content of the fried instant noodles after fried tofu for Examples 16 to 21.

(Example 22)
1 kg of the main ingredient of noodles consisting of 600 g of wheat flour, 100 g of starch and 300 g of buckwheat flour was put into a mixer, and 10 g of salt, 8.0 g of phosphate and 5 pectin were added to 340 ml of water (34 parts by mass with respect to 100 parts by mass of the main ingredient). An aqueous solution of an auxiliary raw material prepared by adding 0.0 g and 2.0 g of alginic acid by stirring and dissolving was added to the main raw material in the mixer and kneaded to obtain a noodle dough. The obtained noodle dough was rolled into a thickness of 0.95 mm and cut out with a No. 20 square blade to obtain a raw noodle wire having a width of 1.5 mm. This raw noodle string was cut into a fixed amount of cup noodle products and molded into a frying retainer. The frying retainer in which the raw noodle wire was molded was immersed in a frying tank containing palm oil at 140 ° C. for 1 minute and 10 seconds to fried the raw noodle wire, and the fried instant noodles of Example 22 were obtained.

(Comparative Example 4)
Using the same main raw material, water and auxiliary raw materials as in Example 22, the noodle dough was obtained by the same method as in Example 22, and then the noodle dough was rolled to a thickness of 0.95 mm with a No. 20 square blade. It was cut out to obtain a raw noodle string having a width of 1.5 mm. The obtained raw noodle strings were steamed with steam at 100 ° C. for 2 minutes to be pregelatinized according to a conventional method, and showered with a seasoning liquid. Then, the pregelatinized noodle strings were fried by the same method as in Example 22 to obtain fried instant noodles of Comparative Example 4.

The obtained instant noodles of Example 22 and Comparative Example 4 were individually wrapped in a cup container together with the soup to obtain a cup noodle product. After opening the cup noodle products of Example 22 and Comparative Example 4, the sensory test of the fried instant noodles in which boiling water was poured into the cup and the noodles were rehydrated for 3 minutes was performed. The results are shown in Table 17.

As shown in Table 17, in the fried instant noodles prepared by substituting a part of the wheat flour of Example 22 with buckwheat flour and fried without steaming, a part of the wheat flour of Comparative Example 4 was used with buckwheat flour. It showed an excellent texture equal to or better than that of fried instant noodles that were fried after steaming the raw noodles produced as a substitute. Further, although not shown as an evaluation item, Example 22 had an excellent buckwheat flavor as compared with Comparative Example 4. It is considered that this is because the degree of heating of the buckwheat flour is small because the raw noodle wire is not steamed in Example 22 while the raw noodle wire is steamed in Comparative Example 4.

(Examples 23 to 24)
The fried instant noodles of Examples 23 to 24 were prepared by the same method using the same materials as in Example 22 except that the composition of the main raw material and the amount of water used were changed as shown in Table 18. Table 18 also shows the compounding conditions of Example 22.

The obtained instant noodles of Examples 23 to 24 were individually wrapped in a cup container together with the soup to obtain a cup noodle product. After opening the cup noodle products of Examples 23 to 24, hot water was poured into the cup and the fried instant noodles were rehydrated for 3 minutes to perform a sensory test. The results are shown in Table 19 together with the evaluation results of Example 22.

The fried instant noodles of Examples 23 to 24 tended to be inferior in smoothness and elasticity as the amount of buckwheat flour increased, as compared with the fried instant noodles of Example 22, but generally showed a good texture. .. Although not shown as an evaluation item, the fried instant noodles of Examples 23 to 24 tended to increase the flavor of buckwheat as the amount of buckwheat flour increased, as compared with the fried instant noodles of Example 22.

In Table 20, with respect to Examples 22 to 24 and Comparative Example 4, the degree of pregelatinization and the water content of the raw noodle strings before fried tofu (the noodle strings pregelatinized in Comparative Example 4), and the α of the fried instant noodles after fried tofu. The degree of conversion and the water content are shown together.

The fried instant noodles of the above-described embodiment can be produced without steaming or boiling raw noodle strings to pregelatinize them, and exhibit an excellent texture simply by pouring boiling water or boiling for several minutes. ..

As described above, in the present invention, since there is no step of pregelatinizing the raw noodles before frying, it is possible to produce instant noodles fried with low energy, energy saving can be achieved, and running cost for manufacturing can be suppressed. And the capital investment cost can be kept low. Further, by adding starch as a main raw material and thickening polysaccharide as an auxiliary raw material, it is possible to provide fried instant noodles having a smooth and elastic texture.

The present invention is not limited to the above embodiment, and can be variously modified at the implementation stage without departing from the gist thereof. In addition, each embodiment may be carried out in combination as appropriate, in which case the combined effect can be obtained. Further, the above-described embodiment includes various inventions, and various inventions can be extracted by a combination selected from a plurality of disclosed constituent requirements. For example, even if some constituent elements are deleted from all the constituent elements shown in the embodiment, if the problem can be solved and the effect is obtained, the configuration in which the constituent elements are deleted can be extracted as an invention.
The inventions described in the original claims of the present application are described below.
[1]
The process of adding water to raw materials containing wheat flour, starch, and thickening polysaccharides and kneading them to obtain noodle dough, and cutting out raw noodle strings.
With the process of frying the raw noodles in oil without performing the process of pregelatinization
A method for producing fried instant noodles.
[2]
The method for producing fried instant noodles according to Appendix [1], wherein the raw material further contains rice flour or buckwheat flour.
[3]
The degree of pregelatinization of the raw noodles before frying is 30 or less and the water content is 40% by mass or less, and the degree of pregelatinization of deep-fried instant noodles after frying in oil is 60 or more and 75 or less. The method for producing fried instant noodles according to [1] or [2].
[4]
The method for producing fried instant noodles according to any one of the appendices [1] to [3], wherein the thickening polysaccharide is pectin and / or alginic acid.
[5]
Fried instant noodles containing wheat flour and starch, and thickening polysaccharides, and having a degree of pregelatinization of 60 or more and 75 or less.
[6]
Further, the fried instant noodles according to the appendix [5], which contains rice flour or buckwheat flour.
[7]
The fried instant noodles according to the appendix [5] or [6], wherein the thickening polysaccharide is pectin and / or alginic acid.

Claims (5)

The process of adding water to wheat flour and starch (excluding starch contained in the wheat flour) and raw materials containing thickening polysaccharides and kneading them to obtain noodle dough, and cutting out raw noodle strings.
A method for producing fried instant noodles for reconstitution with hot water , which comprises a step of frying the raw noodles in oil without performing a step of pregelatinization. The method for producing fried instant noodles for reconstitution according to claim 1, wherein the raw material further contains rice flour or buckwheat flour. Claimed that the degree of pregelatinization of the raw noodles before frying is 30 or less and the water content is 40% by mass or less, and the degree of pregelatinization of deep-fried instant noodles after frying in oil is 60 or more and 75 or less. Item 2. The method for producing fried instant noodles for rehydration according to Item 1 or 2. The method for producing fried instant noodles for reconstitution according to any one of claims 1 to 3, wherein the thickening polysaccharide is pectin and / or alginic acid. Any of claims 1 to 3, wherein the ratio of the starch contained in the raw material is 10% by mass or more and 30% by mass or less with respect to the main raw material, and the thickening polysaccharide is pectin and / or alginic acid. The method for producing instant noodles fried in hot water according to item 1. Here, the main raw material is composed of the wheat flour and the starch, but when the raw material contains rice flour or buckwheat flour, the rice flour or buckwheat flour is also included in the main raw material.

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