JPS6320502B2 - - Google Patents
Info
- Publication number
- JPS6320502B2 JPS6320502B2 JP58248617A JP24861783A JPS6320502B2 JP S6320502 B2 JPS6320502 B2 JP S6320502B2 JP 58248617 A JP58248617 A JP 58248617A JP 24861783 A JP24861783 A JP 24861783A JP S6320502 B2 JPS6320502 B2 JP S6320502B2
- Authority
- JP
- Japan
- Prior art keywords
- noodle strings
- noodles
- moisture content
- microwave heating
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000012149 noodles Nutrition 0.000 claims description 86
- 238000010438 heat treatment Methods 0.000 claims description 34
- 238000011282 treatment Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 10
- 235000008446 instant noodles Nutrition 0.000 claims description 9
- 238000007796 conventional method Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 230000001678 irradiating effect Effects 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 230000001007 puffing effect Effects 0.000 description 11
- 238000005187 foaming Methods 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 230000008961 swelling Effects 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 240000008620 Fagopyrum esculentum Species 0.000 description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000000635 electron micrograph Methods 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- 235000010356 sorbitol Nutrition 0.000 description 2
- 235000007836 Chlorogalum pomeridianum Nutrition 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000014289 Solanum fendleri Nutrition 0.000 description 1
- 244000027740 Solanum jamesii Species 0.000 description 1
- 235000009865 Solanum jamesii Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000020169 heat generation Effects 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011368 organic material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Description
【発明の詳細な説明】
本発明は、いわゆるノンフライ即席麺類の製造
方法に関するものである。さらに詳細には、本発
明は、麺線の蒸熱後、その水分を約10〜15％に調
整し、かつ、次いで遠赤外線を麺線に照射し、麺
線の品温を約85〜95℃に昇温しておきマイクロ波
加熱処理を施すことによつて、膨化度が、大きく
均一に分散して発泡し、復元時間が短くしかも食
感がソフトで均一な弾力を有するノンフライ即席
麺類を製造する方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing so-called non-fried instant noodles. More specifically, in the present invention, after steaming the noodle strings, the water content is adjusted to about 10 to 15%, and then the noodle strings are irradiated with far infrared rays to bring the temperature of the noodle strings to about 85 to 95°C. By raising the temperature to a temperature and then applying microwave heat treatment, we produce non-fried instant noodles that have a large degree of expansion, are uniformly dispersed and foamed, have a short restoring time, and have a soft texture and uniform elasticity. It's about how to do it.
従来のノンフライ即席麺類（以下、単にノンフ
ライ麺と呼ぶ）は、常法によつて製造した蒸し麺
を、単に熱風乾燥又はマイクロ波加熱処理する
か、あるいは、両処理を同時に行なうものであつ
た。しかしながら、熱風乾燥した麺は、長時間の
乾燥処理のために、麺線組織が収縮を生じ、その
ため復元時間が長く、食感もゴム的なものとな
り、しかも生産性が低い等の問題点を有し、また
一方、マイクロ波加熱処理した麺は、外観的には
膨化度合の大きい麺が得られるが、麺線内部から
加熱膨化されるために、麺線周辺部よりも中心部
の発泡が大きくしかも層状にヒビ割れを形成する
など、その内部での膨化状態は、極めて不均一な
ものである。そのために、復元性は良いが、湯の
びが早くこしの弱い弾力のない麺となり、食感上
未だに多くの問題点を有している。しかも、この
マイクロ波加熱による膨化においては、麺線の品
温上昇及び膨化に要するエネルギーを全てマイク
ロ波加熱により得ているので、そのマイクロ波照
射に長時間を要し、そのため、消費電力が非常に
大きくなつて、膨化経費が多大なものになる、と
いう生産上の問題点も大きな制約となつている。 Conventional non-fried instant noodles (hereinafter simply referred to as non-fried noodles) are produced by simply subjecting steamed noodles produced by conventional methods to hot air drying or microwave heat treatment, or by performing both treatments simultaneously. However, hot air-dried noodles suffer from problems such as the noodle fiber structure shrinks due to the long drying process, which takes a long time to restore, resulting in a rubbery texture, and low productivity. On the other hand, microwave heat-treated noodles produce noodles with a high degree of swelling in appearance, but because the heating and swelling starts from within the noodle strings, the foaming occurs more in the center than in the periphery of the noodle strings. The internal state of the swelling is extremely non-uniform, with large and layered cracks forming. For this reason, although the reconstitution properties are good, the noodles spread quickly and have a weak texture and no elasticity, and there are still many problems in terms of texture. Moreover, in this puffing by microwave heating, all the energy required for raising the temperature of the noodle strings and puffing them is obtained from the microwave heating, so the microwave irradiation takes a long time, and therefore the power consumption is very high. Another major constraint is the production problem of increasing the size of the product, resulting in huge costs.
本発明者らは、上述の如き従来のノンフライ麺
の製造方法が有する問題点を解消し、短時間の膨
化処理によつて、膨化度合が大で、かつ麺線の中
心部周辺部問わず膨化状態が均一なノンフライ麺
を得ることができ、しかもその復元性が良く適度
の弾力性を持ち、湯のびが抑制された麺質を有す
るところのノンフライ麺を得ることを目的として
研究を行なつた結果、本発明を完成するに至つ
た。すなわち、本発明は、常法によつて麺線をつ
くり、該麺線を蒸熱処理した後、予備乾燥によ
り、麺線水分を約10〜15％に水分調整を行ない、
次いで遠赤外線照射により麺線の品温を約85〜95
℃に昇温しておき、マイクロ波加熱処理を行なう
ことを特徴とする即席麺類の製造方法である。 The present inventors have solved the problems of the conventional non-fried noodles manufacturing method as described above, and have achieved a high degree of puffing through a short-time puffing process, and the puffing can be achieved in both the center and the periphery of the noodle strings. We conducted research with the aim of obtaining non-fried noodles that are uniform in condition, have good resilience, have appropriate elasticity, and have noodle quality that suppresses the spread of hot water. As a result, we have completed the present invention. That is, in the present invention, noodle strings are prepared by a conventional method, and after the noodle strings are steam-treated, the moisture content of the noodle strings is adjusted to about 10 to 15% by preliminary drying.
Next, the temperature of the noodle strings is brought to about 85-95 by far infrared irradiation.
This method of producing instant noodles is characterized by heating the noodles to a temperature of 0.degree. C. and then performing a microwave heat treatment.
以下、本発明を詳しく説明する。 The present invention will be explained in detail below.
本発明においては、公知の製麺原料を使用する
ことができる。すなわち、小麦粉、又はそば粉を
主体とし、これに他の穀粉（米粉等）、澱粉（馬
鈴薯澱粉、コーンスターチ、ワキシーコーンスタ
ーチ、タピオカ澱粉等）を適宜選択して混合し、
これに水、食塩などの調味料、麺質改良剤等を適
宜使用する。その他に、ソルビツト、マルチトー
ル等の糖アルコール類、全卵、卵白等の卵類など
を添加することによつて、マイクロ波加熱の際の
麺線の発熱効率をより向上させ、膨化の度合を大
きく均一にし、しかも異常発泡を防止することに
効果があるので、これらを単独又は適宜組み合わ
せて使用することが好ましい。さて、上記製麺原
料をミキサー等によつて均一に混捏し、常法によ
つて麺帯をつくり、さらに切刃等で麺線に切り出
す。このように製造された麺線に蒸熱処理を施
し、澱粉のα化を行なう。この蒸熱処理は、従来
使用されているスチーム式蒸熱処理機等によつて
行なうことができる。また、澱粉のα化が達成さ
れるならば、茹（煮熱）処理等の他のα化処理を
適用することもできる。次いで、前記蒸熱処理さ
れた麺線を予備乾燥により水分含有率約10〜15％
（重量％、以下同様）に水分調整する。乾燥の方
法としては、通常の熱風乾燥、赤外線加熱乾燥等
を適宜使用できる。この水分調整について、水分
含有率が約９％以下の場合は、マイクロ波加熱に
おいて発泡が不充分で、膨化状態が不均一とな
り、そのため、復元性が悪く、滑らかな食感が得
られない。また、水分含有率が約15％よりも大き
くなると、マイクロ波加熱において発泡が麺線中
心部に集まり周辺部の発泡が少なくなる。しか
も、発泡孔自体が大型となる反面、膨化度は小さ
く、各発泡の大小の不均一が著しくなり、約25％
以上になると、麺線中心部の発泡が大きく、層状
のヒビ割れを生ずるようになる。このような膨化
状態は復元は早いが、麺に弾力がなく、しかも湯
のびも早いという麺質悪化の原因となるので、好
ましくない。したがつて、水分含有率約10〜15％
に調整しておかねば、本発明の目的とするノンフ
ライ麺は得られず、中でも、約11〜14％に水分調
整した麺線は、後続のマイクロ波加熱処理によつ
て、その内部の中心部、周辺部を問わず、一様な
大きさの微細発泡孔が均一に分散し、そのために
復元性がよく、しかも弾力性のある食感を有し、
湯のびも極めて遅いものとなるので、特に好まし
いものである。 In the present invention, known raw materials for noodle making can be used. That is, wheat flour or buckwheat flour is the main ingredient, and other grain flours (rice flour, etc.) and starches (potato starch, corn starch, waxy corn starch, tapioca starch, etc.) are selected and mixed as appropriate,
Add water, seasonings such as salt, noodle quality improvers, etc. as appropriate. In addition, by adding sugar alcohols such as sorbitol and maltitol, and eggs such as whole eggs and egg whites, the heat generation efficiency of the noodle strings during microwave heating can be further improved and the degree of puffing can be reduced. It is preferable to use these alone or in appropriate combinations, since they are effective in achieving large uniformity and preventing abnormal foaming. Now, the above noodle-making raw materials are uniformly kneaded using a mixer or the like, and noodle strips are formed by a conventional method, and then cut into noodle strings using a cutting blade or the like. The noodle strings thus produced are subjected to steaming treatment to gelatinize the starch. This steaming treatment can be performed using a conventionally used steam type steaming treatment machine or the like. Further, if gelatinization of starch is achieved, other gelatinization treatments such as boiling (boiling heat) treatment can also be applied. Next, the steam-treated noodle strings are pre-dried to a moisture content of about 10 to 15%.
(wt%, the same applies below). As a drying method, ordinary hot air drying, infrared heat drying, etc. can be used as appropriate. Regarding this moisture adjustment, if the moisture content is about 9% or less, foaming during microwave heating will be insufficient and the state of swelling will be uneven, resulting in poor restorability and a smooth texture. Furthermore, when the water content is higher than about 15%, foaming during microwave heating will concentrate in the center of the noodle strings, and less foaming will occur in the periphery. Moreover, while the foam pores themselves become larger, the degree of expansion is small, and the size of each foam becomes significantly uneven, resulting in approximately 25%
If the temperature exceeds this level, the foaming at the center of the noodle strings becomes large and cracks in the layer form occur. Such a puffed state is undesirable because although the noodles are restored quickly, they have no elasticity and also cause deterioration in the quality of the noodles, which causes them to spread quickly. Therefore, the moisture content is approximately 10-15%
If the moisture content is not adjusted to about 11% to 14%, the non-fried noodles that are the object of the present invention cannot be obtained.In particular, the noodle strings whose moisture content has been adjusted to about 11 to 14% are heated in a subsequent microwave to remove the inner center of the noodles. , fine foam pores of uniform size are uniformly dispersed regardless of the surrounding area, and as a result, it has good resilience and has an elastic texture.
This is particularly preferable because the water spreads extremely slowly.
前記水分調整した麺線は、次いで型詰されて、
遠赤外線を照射され、続いて速やかにマイクロ波
加熱処理を施される。本発明において使用される
遠赤外線の波長は、格別限定されるものではな
く、約4μm〜１mmの範囲で適宜使用できるが、例
えば、セラミツク遠赤外線ヒーター、面状放射素
子、シーズヒータ等によれば、波長約４〜30μm
のものが使用できる。遠赤外線照射によつて、麺
線の品温を約85〜95℃に昇温させるが、麺線の水
分含有率、遠赤外線発生装置の種類等に応じて、
照射時間、放射照度等の条件は、適宜調節するこ
とができる。遠赤外線照射して昇温させた麺線に
は、速やかに、マイクロ波加熱処理を施す。この
使用マイクロ波の周波数は、特には限定されない
が、通常、2450MHzのものが用いられる。また、
マイクロ波加熱の処理時間は、麺線の予備乾燥の
程度によつても異なるが、20秒〜60秒程度で、麺
線の水分含有率約８〜10％の膨化乾燥麺とするこ
とができる。また麺線のマイクロ波加熱処理への
速やかな移行のために、マイクロ波加熱装置の被
加熱体導入部に遠赤外線照射装置を組み込んで設
置しておけば、ほとんど麺線品温の低下がなく、
エネルギーが有効に吸収される。 The moisture-adjusted noodle strings are then molded,
It is irradiated with far-infrared rays and then immediately subjected to microwave heating treatment. The wavelength of the far infrared rays used in the present invention is not particularly limited, and can be used as appropriate in the range of about 4 μm to 1 mm. , wavelength approximately 4-30μm
can be used. By irradiating far infrared rays, the temperature of the noodle strings is raised to approximately 85-95℃, but depending on the moisture content of the noodle strings, the type of far infrared generator, etc.
Conditions such as irradiation time and irradiance can be adjusted as appropriate. The noodle strings whose temperature has been raised by irradiation with far infrared rays are immediately subjected to microwave heating treatment. The frequency of the microwave used is not particularly limited, but typically 2450 MHz is used. Also,
The processing time for microwave heating varies depending on the degree of pre-drying of the noodle strings, but in about 20 to 60 seconds, puffed and dried noodles with a moisture content of about 8 to 10% can be obtained. . In addition, in order to quickly transfer noodle strings to microwave heating treatment, if a far-infrared irradiation device is installed and installed in the heating object introduction part of the microwave heating device, the temperature of the noodle strings will hardly decrease. ,
Energy is effectively absorbed.
ところで、麺線のマイクロ波加熱においては、
これが誘電体損失による加熱であるところから、
組成中の水分が優先的に加熱され蒸散されること
になり、その結果、麺線の品温上昇及び多孔質
化、そして膨化乾燥が達成されるものであるが、
本発明者らは、このマイクロ波加熱の初期におい
てはそのエネルギーの大部分が水分及び麺線品温
の上昇のために消費され、しかも、その麺線が実
際に発泡膨化を開始するのは、麺線の水分含有率
が約12〜14％となつてからであるという新知見を
得た。マイクロ波加熱乾燥には、大量の電力を消
費し、従来の如き製法においては、このマイクロ
波加熱に要する経費が多大となるため、実際に製
品を生産する際の大きな制約となつていたが、本
発明においては、上述の新知見に基づき、(1)予備
乾燥によつて麺線水分含有率を予め約10〜15％に
しておくこと、(2)マイクロ波加熱に先だち予め遠
赤外線照射により、麺線品温を約85〜95℃に昇温
させておくこと、この両構成要件をマイクロ波加
熱に結合させることによつて、前記マイクロ波加
熱の初期作用効果に代替し得ることを可能とした
ものであり、その結果、マイクロ波加熱に際し
て、そのエネルギーが、内部からの多孔質膨化と
いう本来的な作用効果のために、そのまま有効に
使用され、マイクロ波加熱処理時間の縮減、ひい
ては、経費の節減を実現できるものである。（［第
１表］及び［第１〜４図］参照）また、従来のマ
イクロ波加熱によるノンフライ膨化麺は、外観上
は大きく膨化しているように見えるが、これは、
［第３図］に示される如く、麺線内部、特に中心
部で発泡が大きく空洞化し、層状のヒビ割れをも
形成していることに由来するもので、他面、未膨
化部分も多く残され、膨化状態が不均一であるこ
とが判明した。これらが弾力性の不足などの食感
悪化及び早い湯のびなどの原因となつていたもの
と思われる。これに対して、本発明においては、
予備乾燥して約10〜15％に水分調整しておくこと
によつて、［第２表］及び［第１図］、［第５〜８
図］に示す如く、麺線の中心部周辺部問わず細か
い発泡孔が一様に分散して膨化状態が極めて良好
な膨化麺を得ることができる。しかも、この膨化
麺においては、前記膨化状態であるので復元性が
良好で食感的にも適度の弾力を有し「こし」があ
り湯のびもしにくいという作用効果も得ることが
できる。また、本発明においては、麺線品温を予
め約85〜95℃に昇温させるのに、遠赤外線照射に
よつて行なう。熱風による昇温は、エネルギー効
率が悪く長時間要するので、生産性が低く、しか
も、麺線表面部組織の硬化を生じ、また、近赤外
線照射では麺線表面の加熱に限られるために昇温
よりも表面の乾燥が先行するので、いずれも好ま
しくない。これに対して、遠赤外線照射では、有
機物の赤外線吸収特性に合つた波長で照射するた
め、この遠赤外線が照射開始と同時に麺線に吸収
され、分子振動を起こして加熱が開始される。そ
れ故にエネルギー損失が極めて少なく、しかも麺
線表面と同時に内部加熱も行なわれるので、極め
て速やかに昇温が実施できる。 By the way, in microwave heating of noodle strings,
Since this is heating due to dielectric loss,
The water in the composition is preferentially heated and evaporated, and as a result, the temperature of the noodle strings increases, they become porous, and they are puffed and dried.
The present inventors discovered that in the early stages of microwave heating, most of the energy is consumed to increase the moisture content and the temperature of the noodle strings, and furthermore, it is not until the noodle strings actually start foaming and expanding that We have obtained new knowledge that the water content of noodle strings is approximately 12 to 14%. Microwave heating and drying consumes a large amount of electricity, and in conventional manufacturing methods, the expense required for microwave heating is large, which is a major constraint when actually producing products. In the present invention, based on the above-mentioned new findings, (1) the moisture content of the noodle strings is set to about 10 to 15% in advance by pre-drying, and (2) prior to microwave heating, far infrared ray irradiation is performed. , by raising the temperature of the noodle strings to about 85 to 95°C, and by combining these two components with microwave heating, it is possible to replace the initial effect of microwave heating. As a result, during microwave heating, the energy is effectively used as it is for the original effect of expanding the porous material from the inside, reducing the microwave heating treatment time and, in turn, It is possible to realize cost savings. (Refer to [Table 1] and [Figures 1 to 4]) In addition, non-fried puffed noodles made by conventional microwave heating appear to be greatly puffed, but this is because
As shown in [Figure 3], this is due to the fact that the foaming inside the noodle strings, especially in the center, becomes large and hollow, and also forms layered cracks.On the other hand, there are many unexpanded parts remaining. It was found that the state of swelling was non-uniform. It is thought that these factors were the cause of poor texture such as lack of elasticity and rapid spread of water. On the other hand, in the present invention,
By pre-drying and adjusting the moisture content to about 10-15%, [Table 2], [Figure 1], [Tables 5-8
As shown in Figure], fine foam pores are uniformly distributed in both the center and the periphery of the noodle strings, making it possible to obtain puffed noodles with an extremely good puffed state. Moreover, since the puffed noodles are in the puffed state, they have good restoring properties, have a moderate elasticity in texture, are chewy, and do not easily spread in hot water. Further, in the present invention, the temperature of the noodle strings is raised in advance to about 85 to 95°C by irradiation with far infrared rays. Raising the temperature with hot air is not energy efficient and takes a long time, resulting in low productivity and hardening of the surface tissue of the noodle strings.Also, near-infrared irradiation is limited to heating the surface of the noodle strings, so it is difficult to raise the temperature. Both are unfavorable because the surface dries earlier than the previous one. On the other hand, in far-infrared irradiation, the far-infrared rays are irradiated at a wavelength that matches the infrared absorption characteristics of the organic material, so that the far-infrared rays are absorbed by the noodle strings at the same time as the irradiation starts, causing molecular vibrations and starting heating. Therefore, energy loss is extremely small, and since internal heating is performed at the same time as the surface of the noodle strings, the temperature can be raised extremely quickly.
以下に本発明による実施例を示す。 Examples according to the present invention are shown below.
実施例 １
小麦粉1000ｇに、予め食塩15ｇ、カンスイ３
ｇ、ソルビツト５ｇを容解させた水350を加えて
常法によつて製麺し、これを18番（丸）の切刃で
切り出し、麺厚1.25mmの麺線とした。次にこの麺
線を２分間蒸煮してα化し、水分含有率33％の蒸
し麺を得た。この蒸し麺を約20分間熱風乾燥し
て、水分含有率約13％に水分調整し、次いでセラ
ミツク遠赤外線ヒーターで10秒間、遠赤外線（波
長30μm）照射を行ない、麺線を90℃に昇温させ、
続いてマイクロ波加熱（周波数2450MHz、出力
15KW）を25秒間行なつて、乾燥膨化させ、水分
含有率８％の即席麺（ラーメン）を得た。当該即
席麺は膨化度合が大で、かつ麺線の中心部周辺部
を問わず膨化状態が均一であり、しかもその復元
性が良く、復元後の麺は適度の弾力性を持ち、湯
のびが遅いものであつた。（第１表試料No.１参照）
実施例 ２
小麦粉700ｇ、そば粉300ｇに食塩15ｇ、やまの
いも粉８ｇ、マルチトール５ｇ、及び水350を混
合し、常法によつて製麺し、これを20番（角）の
切刃にて切出し、麺厚1.20mmの麺線を得た。Example 1 1000g of wheat flour, 15g of salt and Kansui 3
Noodles were made by a conventional method by adding 350 g of water in which 5 g of sorbitol was dissolved, and cut into noodle strings with a thickness of 1.25 mm using a No. 18 (circle) cutting blade. Next, the noodle strings were steamed for 2 minutes to gelatinize them to obtain steamed noodles with a moisture content of 33%. The steamed noodles are dried with hot air for about 20 minutes to adjust the moisture content to about 13%, and then irradiated with far-infrared rays (wavelength 30 μm) for 10 seconds using a ceramic far-infrared heater to raise the temperature of the noodle strings to 90℃. let me,
Next, microwave heating (frequency 2450MHz, output
15KW) for 25 seconds to dry and swell the noodles to obtain instant noodles (ramen) with a moisture content of 8%. The instant noodles have a high degree of puffing, and the puffing state is uniform both in the center and around the noodle strings, and has good restoring properties.After restoring, the noodles have appropriate elasticity and are easy to spread in hot water. It was slow. (See Sample No. 1 in Table 1) Example 2 700 g of wheat flour, 300 g of buckwheat flour, 15 g of salt, 8 g of wild potato flour, 5 g of maltitol, and 350 g of water were mixed, and noodles were made by a conventional method. was cut with a No. 20 (square) cutting blade to obtain noodle strings with a thickness of 1.20 mm.
次に、この麺線を２分間蒸煮してα化し、水分
含有率35％の蒸し麺を得た。この蒸し麺を18分間
熱風乾燥して水分含有率15％に水分調整し、次い
で、セラミツク遠赤外線ヒーターで10秒間、遠赤
外線（波長20μm）照射を行ない麺線温度を95℃
に昇温させ、続いてマイクロ波加熱（周波数
2450MHz、出力15KW）を30秒間行なつて、乾燥
膨化させ、水分含有率10％の即席麺（そば）を得
た。当該即席麺は膨化度合が大で、かつ麺線の中
心部周辺部を問わず膨化状態が均一であり、しか
もその復元性が良く、復元後の麺は適度の弾力性
を持ち、湯のびが遅いものであつた。 Next, the noodle strings were steamed for 2 minutes to gelatinize them to obtain steamed noodles with a moisture content of 35%. The steamed noodles were dried with hot air for 18 minutes to adjust the moisture content to 15%, and then irradiated with far-infrared rays (wavelength 20 μm) for 10 seconds using a ceramic far-infrared heater to bring the noodle temperature to 95℃.
followed by microwave heating (frequency
2450MHz, output 15KW) for 30 seconds to dry and swell and obtain instant noodles (soba) with a water content of 10%. The instant noodles have a high degree of puffing, and the puffing state is uniform both in the center and around the noodle strings, and has good restoring properties.After restoring, the noodles have appropriate elasticity and are easy to spread in hot water. It was slow.
第１図は、本発明により製造されたノンフライ
麺の断面粒子構造を示す、図面に代る電子顕微鏡
写真（倍率30倍、以下同様）である。第２図は、
本発明方法から遠赤外線照射処理のみ除いて製造
したノンフライ麺の、第３図は、従来のマイクロ
波加熱膨化によるノンフライ麺の、第４図は、従
来の熱風乾燥によるノンフライ麺の、各々断面粒
子構造を示す、図面に代る電子顕微鏡写真であ
る。第５図は、本発明方法において20％に水分調
整した場合、第６図は、同じく15％に水分調整し
た場合、第７図は、同じく10％に水分調整した場
合、第８図は、同じく９％に水分調整した場合の
各場合におけるノンフライ麺の断面粒子構造を示
す、図面に代る電子顕微鏡写真である。
FIG. 1 is an electron micrograph (magnification: 30x, the same applies hereinafter) in place of a drawing, showing the cross-sectional particle structure of non-fried noodles produced according to the present invention. Figure 2 shows
Figure 3 shows cross-sectional particles of non-fried noodles produced by the method of the present invention except for far-infrared irradiation treatment, FIG. It is an electron micrograph instead of a drawing showing the structure. Figure 5 shows the case where the moisture content was adjusted to 20% using the method of the present invention, Figure 6 shows the case where the moisture content was adjusted to 15%, Figure 7 shows the case where the moisture content was adjusted to 10%, and Figure 8 shows the results when the moisture content was adjusted to 10%. It is an electron micrograph in place of a drawing showing the cross-sectional particle structure of non-fried noodles in each case when the water content is similarly adjusted to 9%.
【表】
注１） 試料No.１（本発明方法）は、〓実施例１
〓に準じて製造。
試料No.２は、遠赤外線照射工程を除いた
以外は、試料No.１と同様に製造。
試料No.３及びNo.４は、水分調整工程含ま
ず、かつマイクロ波加熱単独、又は熱風乾燥単独で乾燥
した以外は、No.１と同様にした。
ノンフライ乾燥処理後麺線の断面
積
注２） 膨化度＝[Table] Note 1) Sample No. 1 (method of the present invention) is Example 1
Manufactured in accordance with 〓.
Sample No. 2 was produced in the same manner as sample No. 1, except for the far-infrared irradiation process.
Samples No. 3 and No. 4 were made in the same manner as No. 1 except that the moisture adjustment step was not included and the samples were dried by microwave heating alone or hot air drying alone.
Cross-sectional area of noodle strings after non-fried drying process Note 2) Degree of puffing =
Claims (1)
理した後、予備乾燥により麺線水分を約10〜15％
に水分調整を行ない、次いで、遠赤外線照射によ
り麺線の品温を約85〜95℃に昇温しておきマイク
ロ波加熱処理を行なうことを特徴とする即席麺類
の製造方法。1. After making noodle strings by a conventional method, steaming the noodle strings, and pre-drying them, the moisture content of the noodle strings is reduced to about 10-15%.
A method for producing instant noodles, which comprises: adjusting the moisture content, and then raising the temperature of the noodle strings to about 85 to 95°C by irradiating them with far infrared rays, and then subjecting them to microwave heating treatment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58248617A JPS60141246A (en) | 1983-12-27 | 1983-12-27 | Production of instant noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58248617A JPS60141246A (en) | 1983-12-27 | 1983-12-27 | Production of instant noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60141246A JPS60141246A (en) | 1985-07-26 |
| JPS6320502B2 true JPS6320502B2 (en) | 1988-04-27 |
Family
ID=17180776
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58248617A Granted JPS60141246A (en) | 1983-12-27 | 1983-12-27 | Production of instant noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60141246A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0267178U (en) * | 1988-11-11 | 1990-05-21 |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62126946A (en) * | 1985-11-26 | 1987-06-09 | Toyo Suisan Kk | Production of instant noodle |
| US4783339A (en) * | 1985-12-20 | 1988-11-08 | Campbell Soup Company | Process for making instant cooking noodle products |
| KR20000055723A (en) * | 1999-02-09 | 2000-09-15 | 변봉화 | A method for manufacturing boiled noodles having improved quality, using microwave or electromagnetic wave |
| JP5008641B2 (en) * | 2008-12-08 | 2012-08-22 | 日清フーズ株式会社 | Process for producing dry noodles |
| CN102458132A (en) * | 2009-05-29 | 2012-05-16 | Csm荷兰股份有限公司 | Method for preparing a fully cooked flour product |
| JP5123267B2 (en) * | 2009-08-31 | 2013-01-23 | 日清フーズ株式会社 | Dry noodle manufacturing method |
| JP6463958B2 (en) * | 2014-12-02 | 2019-02-06 | 日清食品ホールディングス株式会社 | Instant hot air dry noodle manufacturing method and instant hot air dry noodle |
-
1983
- 1983-12-27 JP JP58248617A patent/JPS60141246A/en active Granted
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0267178U (en) * | 1988-11-11 | 1990-05-21 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60141246A (en) | 1985-07-26 |
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