JPS5955156A - Preparation of non-fried instant noodle - Google Patents

Abstract

PURPOSE:To prepare a non-fried instant noodle having excellent long-term preservability and reconstitution property with hot water, smooth texture and agreeable taste, flavor and palatability, by using one or more etherified starch or esterified starch having a substitution degree of a specific range. CONSTITUTION:Granular or alpha-starch-containing etherified starch or esterified starch is obtained by using a starch such as wheat starch, potato starch, corn starch, etc. or a starch-containing substance such as wheat flour, corn flour, etc. as a raw material, and reacting the material with an etherifying agent or an esterifying agent by conventional method. The etherified or esterified starch having a degree of substitution (F.S.) of 0.005-0.3 is used optionally in combination with wheat flour, potato starch, etc., added with a proper amount of active gluten, and cooked according to conventional method to obtain non-fried instant noodle.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing non-fried instant noodles that have excellent long-term storage stability and hot water restorability, and have smooth, good texture and flavor.

BACKGROUND ART Conventionally, as instant noodles, fried noodles obtained by steaming raw noodles and then frying them in oil, and non-fried noodles obtained by steaming and drying with hot air are known.

Although fried noodles have relatively good hot water restorability, long-term storage causes the oil contained in the noodle strings to deteriorate and deteriorate, significantly reducing the texture and flavor.

On the other hand, non-fried noodles do not have the disadvantages of fried noodles because they are not fried in oil, but they require long drying times and are difficult to work with.
There is a risk that the gelatinization of the noodle strings may be insufficient or uneven. For this reason, reconstitution with hot water becomes necessary, resulting in a problem of deterioration of texture and flavor.

In order to solve these problems, the non-inventors have conducted extensive research and have found that by using etherified starch and varnished starch with a certain degree of substitution, they have solved the problems in non-fried noodles as described above. We have found a solution to this problem and have completed the present invention.

The etherified starch and the starch used in the present invention have a degree of substitution (+ substituent D per mole of water glucose glume group,
S, mole) D, S = 0.005-0.3, preferably 0.01-0.2. These usually have gelatinization onset temperatures approximately 1 to 30°C lower than unmodified starches, and gelatinization (
(alphaization) is becoming easier.

Therefore, if the etherified starch or esterified starch powder is used as the horizontal strips of non-fried instant noodles, the noodle strips will be sufficiently gelatinized in the steaming process, resulting in a high degree of gelatinization.

In addition, since a high degree of gelatinization can be obtained in a short time, 1,000 hours can be reduced in the steaming process.

Furthermore, the non-fried instant noodles obtained by hot air drying have excellent thermal permeability, so they can be restored with hot water in a much shorter time than conventional non-fried beaten M noodles, and can be heated at a relatively low temperature. (For example, at about 80° C.), it is sufficiently restored by hot water and has excellent texture and flavor.

The etherified starch and esterified starch of the present invention have a higher gelatinized stability than unmodified starch or crystalline modified starch (for example, those obtained by diluting, oxidation, moist heat filtering, etc.).艮 (hard to age). Therefore, when reheated, it has good heat permeability and can be fully restored in a short time. Therefore, it is thought that a product with a pleasant texture and flavor can be obtained.

The gist of the present invention is that at least one layer of ethyl starch or esterified starch having a degree of substitution (D-8-) of 0.005-0.3 is used in the preparation process of the non-fried stem. The invention consists in a method of manufacturing a non-fly shaft.

Here, the etherified starch and esterified starch are ＼
Wheat starch, potato starch, rice starch, tapioca starch, sago starch, sweet potato starch, corn starch, waxy corn starch,
Using starch such as high amylose corn starch and starch-containing substances such as wheat flour, corn flour, and rice flour as raw materials, and using an etherification agent or esterification agent in the conventional manner? It can be obtained in granular or pregelatinized form by stirring.

Any conventional etherification agent or esterification agent may be used. Etherification agents include ethylene oxide, propylene oxide, monochloroacetic acid, etc. Esterification agents include acetic anhydride, vinegar cocoon vinyl monomer, maleic anhydride, succinic anhydride, 1-octenyl succinic anhydride +, and propionate. Examples include phosphorus, chloride, chloride, sodium phosphate, calcium phosphate, orthophosphoric acid, metaphosphoric acid, and polyphosphoric acid.

Cheap cornstarch and tapioca starch, which were conventionally considered not to be very suitable for instant noodles, can be used satisfactorily if they are etherified or esterified according to the present invention and magnetically added with active gluten. It was discovered that

In addition, in producing the non-fried instant noodles of the present invention, at least one of etherified starch or esterified starch may be used.
In addition to using seeds alone, it is possible to use them in combination with wheat flour or unmodified starches such as wheat starch, potato starch, and semen starch. can.

Next, the present invention will be further explained in detail by giving Reference Examples, Examples, and Comparative Examples.

Reference example: 120 parts of water (hereinafter referred to as part F) and 1 part of sodium hydroxide.
30 parts of sodium sulfate and 30 parts of sodium sulfate are dissolved, 100 parts of corn starch is dispersed therein under stirring, 2 to 20 g of propylene oxide is added, and the mixture is reacted at 40C for 20 hours. After the reaction is completed, the mixture is neutralized with dilute diluted acid, washed with water, filtered, and dried to obtain hydroxypropyl starch with various degrees of substitution.

Reference Example 2 100 parts of corn starch was dispersed in 120 parts of water with stirring, 20 parts of acetic anhydride was poured into the water, and the pH was adjusted to 8 to 9 using a diluted sodium chloride melting cloth. Time rebounds. After the reaction is completed, it is neutralized with #hydrochloric acid, washed with water, filtered, and dried to obtain starch holic acid esters with various degrees of substitution.

In Reference Examples 1 and 2, etherified starches and esterified starches of the present invention with various degrees of substitution were obtained.

Example 1 1 part of active gluten was added to 90 parts of the etherified starch obtained in Reference Example 1.
After mixing 0 parts, add 42 parts of Ryo and 0.2 parts of Gansuiki dissolved in 32 parts of water, mix with light, and mix to a thickness of 1.
Roll it to 1 mm, and cut it with a No. 18 cutting blade to obtain raw noodle strings. This is steamed at about 95C for 2 minutes and then dried with hot air in an air atmosphere at about 100C until the moisture content is about 5% to obtain non-fried instant noodles.

Example 2 Non-fried instant noodles were obtained in the same manner as in Example 1 except that the esterified starch obtained in Reference Example 2 was used instead of the etherified starch obtained in Reference Example 1.

Example 3 A non-fried sokuginme was obtained in the same manner as in Example 1 using 18 parts of the etherified starch obtained in Reference Example 1, 80 parts of wheat flour, and two active gluten components.

Example 4 Non-fried instant noodles were made in the same manner as in Example 1 using 18 parts of the esterified starch obtained in Reference Example 2, 80 parts of wheat flour and 2 parts of active gluten.

In Examples 1 to 4 above, various types of the present invention were used alone and in combination with etherified starch and esterified starch flour, and in combination with wheat flour. ! ! I got it.

Comparative Example 1 Non-fried instant noodles were obtained in the same manner as in Example 1, except that 100 parts of xiao tang were used in place of 90 parts of etherified starch and 10 parts of active gluten obtained in Reference Example 1.

Comparative Example 2 Non-fried instant noodles were obtained in the same manner as in Example 1, except that 90 parts of corn starch was used in place of 90 parts of etherified starch obtained in Reference Example 1.

Fierce Example 3 Non-fried instant noodles were prepared in the same manner as in Example 1, except that 80 parts of wheat flour, 18 parts of potato flour, and 2 parts of active gluten were used in place of 90 parts of etherified starch and 10 parts of active gluten obtained in Reference Example 1. get.

Non-fried instant noodles were obtained in Comparative Examples 1 to 3 using wheat flour, corn starch, and potato starch instead of the etherified starch of the present invention.

next. Each physical property value of the non-fried instant noodles thus obtained was measured, and the results shown in Tables 1 to 3 were obtained.

Table 1 shows the gelatinization start temperature and degree of substitution of various starches and flours used in the production of non-fried instant noodles. In addition, the gelatinization start temperature is 5% using a 2.7% saline solution.
The temperature at which the viscosity begins to increase when a starch suspension is prepared and heated in a Brabender amylograph is shown.

@Table 2 shows the degree of gelatinization and texture of non-fried instant noodles produced using the starches shown in Table 1.

The surface and degree of gelatinization are measured using the enzyme (diastase) method. The non-fried instant noodles obtained in the Examples and Comparative Examples were ground into pieces of 100 mesh or less, and the samples were measured as follows. For the measurement, five 100 ml Erlenmeyer flasks are prepared for each point, and these are designated as A1-A4 and B. The above prepared sample 1.0
4 pieces of 0g from A1 to A4! Three round flasks each with a Kawa Buddhist name. However, the variation between the four scales and the mutual difference is ±0.5%.
within.

Add 50 ml of water to each of the five flasks, heat and boil A1 and A2 for 15 minutes, and then rapidly cool to room temperature in ice water.

On the other hand, add 5 ml of 5% diastase solution to each of A1, A3, and B, and keep all five flasks at 37°C ± 1C for 90 minutes while shaking in a thermostatic water bath. Add 2 ml of each to the flask to stop the diastase from warping, then transfer each to a 100 ml volumetric flask and add water to make the volume constant.

Each solution was filtered using dry filter paper, and 10 ml of the filtrate obtained from A1-A4 and B was pipetted into a Erlenmeyer flask, and these were designated as 81 to a4 and b, respectively.

At this point, add 10 ml each of N/10 iodine solution to the valleys of the stoppered Erlenmeyer flask from which 10 ml of water was collected with a pipette.

Next, using a stopwatch, at equal time intervals, N/10
<Add 18 ml of sodium oxide to each of the six flasks, cap them tightly, shake, and cook for about 15 minutes.< After 15 minutes have passed for the first flask, quickly add 2 ml of 10% sulfuric acid in the same order and at equal time intervals as when the N/10 aqueous sodium hydroxide solution was added as soon as the stopper is opened. Add m to these solutions with N/10 sodium thiosulfate solution, use the titration values of a1-a4 and b as P1-P4 and Q, respectively, and the titration value of the blank test, and calculate the degree of gelatinization (%) using the following formula. .

Next, for the texture, add 70 da of instant noodles to 400 m of boiling water.
After pouring and restoring for 3 minutes, drain the water and add 15 minutes of sauce.
This is the sensory value evaluated by 10 panelists after eating the food to which mA was added.

In terms of texture, the strength of the properties of noodle strings binding and adhesion, adhesion to the teeth, and raw parts (meaning the presence of wheat-like raw parts; the same applies hereinafter) is determined from 10 electronic pictures. Ratings range from a minimum of 0 points. Regarding the items, we gave a rating of 5.0 points for those that were suitable, added points for those that were excessive, and evaluated them in good faith for those that were insufficient.

Table 3 shows the values obtained when the instant noodles were seasoned and subjected to a beer test in the same manner as the texture test in Table 2, immediately after the instant noodles were manufactured and after being stored for 6 months (at room temperature). .

In addition, we also compared the fried instant noodles, immediately after production and 6
Sensory test values after several months are also listed. Here, the fried instant noodles were obtained by performing deep-frying treatment at an oil temperature of 140°C for 3 minutes instead of the hot air drying in Comparative Example 1.

Regarding the overall evaluation in @Table 3, in addition to the texture items,
This is a comprehensive evaluation that takes into account taste and taste, and is based on the opinions of the panelists.

As is clear from the results in Tables 1 to 3, non-fried instant noodles produced using the etherified starch or esterified starch of the present invention (Examples 1 to 4) are different from those produced using the etherified starch or esterified starch of the present invention (Examples 1 to 4).
It is behind Comparative Examples 1 to 3) in terms of degree of gelatinization, texture, etc. In addition, when comparing long-term storage stability with fried instant noodles and Comparative Example 1, the fried instant noodles had a slightly lower taste after 6 months of storage, and Comparative Example 1 had m+= The bad parts are strong. On the other hand, it is obvious that the non-flying pigeons according to the present invention have a sad feeling of love for pigeons both immediately and after 6 months, and it is clear that they are women as well.

Furthermore, Table 2 shows that the aetherized starch and esterified starch of the present invention are effective in reducing the degree of starch conversion.

Applicant: Meteki Kagaku Co., Ltd. Procedural Amendment (Salmon) Commissioner of the Japan Patent Office 1 Display of the case 1982 Patent No. 1911 No. 166794 Nkusekimenseizouhouhou 2 Name of the invention Non-fried instant IA? Sleeve manufacturing method 3 Relationship with the case of the person making the amendment Patent applicant 5 Target of amendment Specification Written procedure amendment 1982 Patent 1 Axis @ 166794 No. 3 Relationship with the case of the person making the amendment Patent applicant 7 Order for amendment Date: 5 Subject of amendment: 11(1) of the "Detailed Description of the Invention" of the description (written in accordance with the procedural amendment submitted on October 23, 1980), page 5, 3 Insert the following Bunka between the 4th and 4th lines.

"Furthermore, the non-fried instant RG noodles obtained by using etherified starch or esterified starch as the main ingredient of the present invention and adding an appropriate amount of active liratin have a larger width compared to conventional noodles made from wheat flour as the main ingredient. We have found that the reconstitution time can be shortened by adding 70 parts of etherified starch, 22 parts of wheat flour, and 8 parts of active gluten. ``part''.

(3) Specification No. 7 Lines 9 to 10 I: 1' [18 parts of esterified starch, 80 parts of wheat flour, and 2 parts of activated gluten."
A certain thing is said to be 8 parts of sexual gluten.

(4) Clear @ u * y t: Add Example 5 from □ on page 3, 2nd line 7JII.・ “Execution 11゛1 Non-fried instant noodles obtained in Example 1.2 and Comparative Example 1 (sample number 2.4.7.9.14. shown in Table 1)
The recovery time was measured.

The restoring time □ was determined by pouring boiling water into the non-fried fryer 111 every 30 seconds, cutting it with a knife, observing and observing the state of restoration, and taking the time j11 until it was completely restored as the restoring time. The results are shown in Table 4 for 2 Pao.

” that's all

Claims (1)

[Claims] A method for producing a non-fried instant food, characterized by using at least one kind of etherified flour or esterified starch having a degree of substitution (D, S,) of 0.005 to 0.3.