JPH03247247A - Production of hot air dried instant noodle - Google Patents

Abstract

PURPOSE:To obtain the palatable title noodle suppressed in elution of starch material from long strips of noodle, capable of eating noodle with original taste of soup. CONSTITUTION:Long strips of noodle cut into strips according to ordinary method are boiled and cooked and cut into one meal and then dried in the atmosphere at 94-100 deg.C and 25-40% relative humidity by a hot air drier capable of circulating air having 0.2-0.5m/sec wind velocity to provide the aimed noodle.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to a method for producing instant hot air dried noodles, and more particularly to a method for producing instant hot air dried noodles that improves the drying process of steamed noodles cut into single serving portions. .

(Prior art) Conventionally, in the production of instant hot air dried noodles, cut noodle strings are steamed using a conventional method, and the steamed noodles are cut into servings and then dried in a dryer at a temperature of 95 to 110°C. ing. In this case, steam is not injected, but due to the evaporation phenomenon of water in the steamed noodles, the relative humidity inside the dryer is 15%.
It will be about 20%.

(Problems to be Solved by the Invention) However, the conventional method for producing instant hot-air dried noodles has the following problems.

■During cooking, a large amount of starch dissolves from the surface of the noodle strings, spoiling the original taste of the soup.

■The noodles will grow faster.

■The noodles are not smooth.

The present invention was made in order to solve the above-mentioned conventional problems, and can suppress the dissolution of starch from the surface of the noodle strings during cooking. To provide a method for producing instant hot-air dried noodles that can be maintained and have good smoothness.

(Means for Solving the Problems) The present invention involves steaming noodle strings cut out by a conventional method, cutting them into servings, and then boiling them in an atmosphere of 94°C or higher and lower than 100'C and a relative humidity of 25 to 40%. , wind speed 0.2-0.5m/
This is a method for producing instant hot-air dried noodles, characterized by drying them in a hot-air dryer that circulates air at sec.

The reason why the conditions of temperature, relative humidity, and hot air speed (all measured values at the center of the dryer) in the dryer are limited will be explained below.

If the drying temperature is lower than 94° C., the drying time becomes too long, which is an economical problem. On the other hand, if the temperature is higher than 100° C., the noodles become burnt and reddish, which significantly impairs the commercial value.

If the relative humidity at temperatures above 94°C and below 100°C is less than 25%, it will not be possible to suppress the elution of starch during cooking, while if the relative humidity exceeds 50%, the drying time will be significantly longer. This causes economic problems.

If the wind speed is less than 0.2 i/sec, the air will not hit the noodle strings sufficiently, making it possible to uniformly modify the entire noodle. On the other hand, if the wind speed exceeds 0.5 m/sec, the blown steam will It escapes outside the machine, making it impossible to improve the quality of the noodles efficiently.

In addition, the drying time of the hot air dryer under the above conditions is 40 to 5
It is desirable to set the time to 0 minutes.

(Function) The present inventors discovered that in the production of hot-air dried noodles using the conventional method described above, water was evaporated at a drying temperature of 95 to 110°C, so the surface of the noodle strings dried quickly, while the center It was discovered that the cause was that the noodle strings were not dried uniformly due to insufficient drying, and as a result, the structure of the noodle strings was different between the surface and the center.

For this reason, the present inventors injected a large amount of steam into the dryer to create an atmosphere of 94°C or more and less than 100°C and a relative humidity of 25 to 40%, and
By drying one serving of noodle strings under forced circulation conditions at a wind speed of m/sec, the surface and center of the noodle strings can be dried uniformly, and instant hot air dried noodles with excellent quality can be produced. I found a way to get it.

(Example) Examples of the present invention will be described in detail below.

Example First, Chinese noodles were made using a conventional method and heated at 100°C for 1 minute and 30 minutes.
After steaming for seconds, it was cut into single serving pieces, which were then folded in half and shaped.

Next, a large amount of steam was injected into the machine from a steam injection machine attached to the multi-stage hot air dryer to reduce the temperature at the center of the machine to 98.
℃ and relative humidity of 30%, and set the air circulation speed at the center of the machine to 0.3a+/sec using the air circulation fan attached to the dryer, and then placed the two-folded steamed noodles in the dryer. By transporting the noodles and drying them for 45 minutes, 80 g of instant hot air dried noodles were produced.

Comparative Example Two folded steamed noodles similar to those in the example were transported into a dryer without a steam injection device or an air circulation fan, and dried for 30 minutes at a temperature of 95°C and an indoor relative humidity of 15%. 80 g of instant hot air dried noodles were produced.

80g of the obtained instant hot air dried noodles of Examples and Comparative Examples were
A panel test was performed by soaking in 50ml boiling water for 4 minutes and adding soup. The results are shown in Table 1 below. In addition,
In the panel test, a total of 20 randomly selected panelists, 10 men and 10 women, evaluated each question on texture, etc. on a five-point scale.

As is clear from Table 1 above, the instant hot air-dried noodles produced in this example are extremely superior in terms of texture, soup taste, etc., compared to the instant hot-air dried noodles produced in the comparative example. Recognize.

In addition, instant hot air dried noodles 80 of the obtained Examples and Comparative Examples
Boil the noodles in 550 m (l) of boiling water for 4 minutes, then pour into a colander to separate the noodles from the liquid. Measure the turbidity, amount of eluted solids, and amount of eluted starch using the methods described below for the separated and rapidly cooled liquid. The results are shown in Table 2 below as the average value of 5 points for each sample.

(1) Turbidity separation The quenched liquid was diluted exactly 2.5 times, and the turbidity was measured using a photoelectric turbidity meter (trade name, ANA-18, manufactured by Tokyo Kokodensha).

(2) Amount of eluted solids separated 50ml of the quenched liquid was taken into an evaporating dish and heated to 105°C.
The water was evaporated to dryness, and the weight of the dry solid was measured.

(3) Amount of eluted starch Separation Add 50 ml of ethanol to 50 mp of the quenched liquid, centrifuge the insoluble matter, discard the supernatant, and collect the precipitate with 50 mp of water.
mg, and again add 50 mg of ethanol and centrifuge. The precipitate was added to 100ml of 2.5% > 5°C hydrochloric acid, transferred to a flask, and the flask was soaked in boiling water for 2.5%
Hydrolyze the solution in the flask by heating for a period of time. After cooling, it was neutralized with 1N-NaOH, and the sugar content of the neutralized hydrolyzate was determined by Somogyi's modified method, and the starch content was calculated using a starch conversion coefficient.

Table 2 As is clear from Table 2 above, the instant hot air-dried noodles produced in this example have a smaller amount of eluted starch, etc., than the instant hot-air dried noodles produced in the comparative example.

[Effects of the Invention] As detailed above, according to the present invention, a large amount of steam is injected into the dryer to create an atmosphere of 94°C or more and less than 100°C and a relative humidity of 25 to 40%, and 0.5m
By drying one meal's worth of noodle strings under forced circulation at a wind speed of /sec, instant hot-air dried noodles that exhibit various effects listed below can be produced.

■Since the elution of starch from the noodle strings can be suppressed, it is possible to serve noodles with the original taste of the soup.

2. Since the elongation of m can be suppressed, the quality of the noodles immediately after cooking can be maintained for a considerable period of time.

(2) The smoothness of the noodles can be improved, making them more pleasant to the mouth when served.

Claims (1)

[Claims] After steaming the cut noodle strings using a conventional method and cutting them into servings, the noodles are heated at a temperature of 94°C or higher and lower than 100°C and a relative humidity of 25 to 4.
A method for producing instant hot-air dried noodles, characterized by drying them in a hot-air dryer that circulates air at a wind speed of 0.2 to 0.5 m/sec in an atmosphere of 0.0%.