JP2022189418A - Instant oil-fried noodle and production method of the same - Google Patents

Abstract

To provide instant oil-fried noodles having hard palate feeling and suppressed in expansion due to heat, and to provide a production method of the same.SOLUTION: A production method of instant oil-fried noodles includes steps of: mixing a powder raw material containing wheat hard flour and starch with water, and preparing dough; preparing noodle strips from the dough; and oil-frying the noodle strips. A mixing amount of the water is 31.0 mass% or less based on a total of the mixing amounts of the wheat hard flour and the starch. The starch has a breakdown value of 2,000 mPa s or less when an aqueous solution at concentration of 10 mass% is analyzed by a Rapid Visco Analyzer (RVA) under the following conditions: (i) holding at 50°C for 1 minute, (ii) increasing a temperature to 95°C at 11.2°C/minute, (iii) holding 95°C for 2.5 minutes, (iv) decreasing a temperature to 50°C at 11.2°C/minute, and (v) holding at 50°C for 2 minutes.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for producing instant fried noodles, and more particularly to a method for producing instant fried noodles containing wheat flour and starch, and instant fried noodles produced by the method.

Instant fried noodles are widely known as foods that can be cooked by rehydrating in hot water in a short period of time. Patent Document 1 describes that instant fried noodles prepared from a dough containing hard flour, glucose oxidase, catalase, wheat gluten, pea starch, etc. have a good texture. Patent document 2 states that instant fried noodles containing medium-strength flour, potato starch, etc. have an excellent appearance without blistering during the frying process, and have a good texture after reconstitution with hot water. Are listed. Patent Document 3 describes that instant fried noodles containing semi-strong flour, modified starch, propylene glycol alginate, carboxymethyl cellulose, etc. have suppressed oil absorption during frying and have improved texture and appearance. It is On the other hand, Patent Documents 1 to 3 specifically describe reducing the amount of water when mixing strong wheat flour, a specific starch, and water to prepare dough for instant fried noodles. not

JP 2019-180305 A JP-A-07-194328 JP 2016-158518 A

When the noodles are deep-fried, a unique fragrant flavor is obtained, but the noodle structure swells, resulting in a softer texture. In order to produce instant fried noodles with a hard texture, it is conceivable to use strong flour as the main raw material or add a gelling agent, but this does not promote the formation of gluten and increase the viscosity component. As a result, the stickiness of the noodle structure increases, making it difficult for the moisture inside the noodle to escape during frying, causing non-uniform swelling (blistering) on the surface of the noodle, which impairs the appearance and texture of the noodle. SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide instant fried noodles having a hard texture and suppressed blistering, and a method for producing the instant fried noodles.

The present inventors have made intensive studies to solve the above problems, and found that if a dough prepared by mixing strong wheat flour and a specific starch with a small amount of water is used, it has a hard texture and does not cause blistering. The inventors have found that it is possible to produce instant fried noodles that are suppressed, and completed the present invention. That is, the present invention provides a method for producing instant fried noodles and instant fried noodles described below.
[1] A method for producing instant fried noodles,
A step of mixing wheat flour and starch with water to prepare a dough;
A step of preparing noodle strings from the dough;
and a step of frying the noodle strings, wherein the water content is 31.0% by mass or less with respect to the total content of the wheat flour and the starch,
An aqueous solution with a concentration of 10% by mass of the starch was analyzed with a rapid viscoanalyzer (RVA) under the following conditions:
(i) hold at 50°C for 1 minute;
(ii) heating at 11.2°C/min up to 95°C;
(iii) holding 95°C for 2.5 minutes;
(iv) cooling at 11.2°C/min to 50°C;
(v) holding at 50°C for 2 minutes;
A manufacturing method, wherein the breakdown value is 2000 mPa·s or less when analyzed at
[2] The production method according to [1] above, wherein the dough does not contain an oxidoreductase and/or a gluten enhancer.
[3] The production method according to [1] or [2] above, wherein the starch comprises high amylose starch or crosslinked starch.
[4] The production method according to [3] above, wherein the high amylose starch contains 25% by mass or more of amylose relative to the total amount of starch in the raw material.
[5] The above [3] or, wherein the high-amylose starch is derived from one or more raw materials selected from the group consisting of peas, sago palm, high-amylose rice, high-amylose wheat, corn, and mung beans. [4] The production method according to the above.
[6] The step of preparing the noodle strings includes
A step of rolling the dough to prepare a noodle strip;
The production method according to any one of [1] to [5] above, comprising a step of cutting the noodle strip to prepare the noodle strings.
[7] The production method according to [6] above, wherein the noodle strips are cut with a cutting blade having an interval of 1.4 mm or less to prepare the noodle strings.
[8] Instant fried noodles containing strong wheat flour and starch and having no blisters on the surface of the fried noodles,
An aqueous solution with a concentration of 10% by weight of the starch was subjected to RVA under the following conditions:
(i) hold at 50°C for 1 minute;
(ii) heating at 11.2°C/min up to 95°C;
(iii) holding 95°C for 2.5 minutes;
(iv) cooling at 11.2°C/min to 50°C;
(v) holding at 50°C for 2 minutes;
Instant fried noodles with a breakdown value of 2000 mPa·s or less when analyzed with
[9] The instant fried noodles according to [8] above, which does not contain an oxidoreductase and/or a gluten enhancer.
[10] The instant fried noodles according to [8] or [9] above, wherein the starch comprises high amylose starch or crosslinked starch.
[11] The instant fried noodles according to any one of [8] to [10], wherein the width of the noodles is 1.8 mm or less.

According to the present invention, by using a dough prepared by mixing a strong wheat flour and the above-mentioned specific starch with 31.0% by mass or less of water with respect to the total amount of the strong wheat flour and the starch, Blistering can be suppressed while realizing a hard texture in the produced instant fried noodles. Therefore, it is possible to provide instant fried noodles with a firm texture and a good appearance.

The present invention will now be described in more detail.
The method for producing instant fried noodles of the present invention comprises:
A step of mixing wheat flour and starch with water to prepare a dough;
A step of preparing noodle strings from the dough;
and a step of frying the noodle strings. The term “instantly fried noodles” as used herein refers to noodles that have been dried by frying in edible oil, among the noodles that have been processed so that they can be eaten after being boiled for a few minutes or by pouring boiling water over them and leaving them for a few minutes. Say things. The instant fried noodles are distributed in the form of bag noodles or cup noodles, and can be used for dishes including Chinese noodles, Japanese noodles, or European noodles.

In the present invention, strong wheat flour is used to produce instant fried noodles. Since the strong wheat flour has a high protein content, the addition of water produces a large amount of gluten, giving the instant fried noodles to be produced a hard texture. In addition, the amount of water (addition amount) used in the dough preparation process of the present invention is less than before, and is preferably about 31.0% by mass or less with respect to the total amount of the wheat flour and the starch. is about 28.0 wt% to about 31.0 wt% or about 28.4 wt% to about 29.4 wt%. In general, if the amount of water added is small, blisters are less likely to occur, but the formation and development of the gluten network will be insufficient, resulting in a brittle dough with little stickiness and elasticity. By using a specific starch, it is possible to produce instant fried noodles with desired texture while suppressing blisters while maintaining good sheet suitability of the dough. As used herein, the term "sheet suitability of dough" refers to stretchability of the dough when it is processed by a rolling machine.

The starch used in the production method of the present invention was prepared by analyzing an aqueous solution with a concentration of 10% by mass using a rapid viscoanalyzer (RVA) under the following conditions:
(i) hold at 50°C for 1 minute;
(ii) heating at 11.2°C/min up to 95°C;
(iii) holding 95°C for 2.5 minutes;
(iv) cooling at 11.2°C/min to 50°C;
(v) holding at 50°C for 2 minutes;
A breakdown value of about 2000 mPa·s or less, about 1000 mPa·s or less, or about 400 mPa·s or less when analyzed at . RVA is a viscometer that continuously records changes in viscosity of a sample containing starch or the like by adding water to suspend the sample under set conditions. In general, starch retains its crystalline structure until gelatinization starts, and when starch loses its crystallinity at the gelatinization start temperature, water molecules enter between starch molecules and start swelling. Water absorption progresses with heating, and eventually the maximum viscosity is exhibited. As the heating continues, the starch granules disintegrate and disperse, and the outflow of starch reduces the viscosity to the minimum viscosity. The difference between the highest viscosity and the lowest viscosity is called the breakdown. After that, as the temperature drops, the starch that flows out forms a mesh-like network, and the viscosity rises again to reach the final viscosity. The difference between the minimum viscosity and the final viscosity is called consistency or setback. Although not bound by any particular theory, when the starch granules collapse, the noodle structure becomes evenly connected, and the moisture in the noodle structure cannot escape, causing blisters, whereas the present invention is defined as Starch that has a small breakdown value and less disintegration of starch granules by heating, so that the gaps between the starch granules in the noodle structure are maintained during frying, and moisture escapes from the gaps, It is considered that the blisters are suppressed.

As the starch, those commonly used in the art can be employed without particular limitation. For example, the starch may include high amylose starch or crosslinked starch. The high amylose starch refers to a starch containing amylose in a relatively high proportion with respect to the total amount of starch in the raw material. For example, the high amylose starch contains about 25% by mass or more of amylose You can The high-amylose starch is not particularly limited, but may include, for example, starch derived from one or more raw materials selected from the group consisting of peas, sago palm, high-amylose rice, high-amylose wheat, corn, and mung beans. Specifically, pea starch, sago palm starch, corn starch, mung bean starch, or modified starches thereof may be included. These particular starches have an amylose content of 25% by weight or more, for example, pea starch has an amylose content of about 35% by weight and corn starch has an amylose content of about 26% by weight. The amylose content of potato starch is about 20% by mass. The crosslinked starch is not particularly limited, but may include, for example, phosphate crosslinked starch, hydroxypropylated phosphate crosslinked starch, acetylated phosphate crosslinked starch, or acetylated adipic acid crosslinked starch. Moreover, the starch may be in the form of cereal flour containing it, or may be starch refined from cereals or the like.

The amount of the strong wheat flour and the starch is not particularly limited as long as the noodle dough can be prepared. :3 to about 90:10. When the starch is contained in such an amount, the sheet suitability of the dough and the appearance of the instant fried noodles to be produced can be improved.

As raw materials for the dough, any food raw materials and/or additives commonly used in the art may be further used as long as they do not impair the purpose of the present invention. The optional food material and/or the optional additive are not particularly limited, but may include, for example, texture improvers such as gluten and alginic acid, seasoning ingredients, or brine (powder brine). In some embodiments, the dough may be free of oxidoreductases such as transglutaminase and glucose oxidase and/or gluten strengtheners to avoid excessive gluten network formation.

For the steps of preparing dough, preparing noodle strings, and deep-frying, which are defined by the production method of the present invention, means that are commonly used in the art can be employed without particular limitations. can be done. For example, the step of preparing the noodle strings may be carried out by cutting-out noodle making or extrusion noodle making. In the former case, the step of preparing the noodle strings includes a step of rolling the dough to prepare a noodle band and a step of cutting the noodle band to prepare the noodle strings.

The thickness of the noodle strip and the width of the noodle strips can be appropriately adjusted according to the type and application of the instant fried noodles to be produced. For example, the noodle strip may have a thickness of about 1.2 mm or less, preferably about 0.90 mm to about 1.1 mm, more preferably about 0.92 mm to about 1.0 mm. Alternatively, the noodle strips may be prepared by cutting the noodle strip with a cutting blade having an interval of about 1.4 mm or less, preferably with a cutting blade having an interval of about 1.1 mm to about 1.3 mm. to prepare the noodle strings. When strong wheat flour is used to reduce the amount of water in order to produce so-called thin and hard noodles that have a narrow noodle width and a hard texture, the stretchability of the sheet is reduced and the sheet suitability tends to be reduced. However, in the present invention, by using a specific starch, it is possible to produce instant fried noodles having a desired texture while maintaining good sheet suitability of the dough.

The step of frying the noodle strings may be performed, for example, by steaming the noodle strings, packing the noodle strings in a metal frame, and placing the noodle strings together with the metal frame in frying oil. The conditions for putting the noodle strings into the frying oil are not particularly limited, but for example, the noodle strings may be put into the frying oil at about 110° C. to about 160° C. for about 1 to about 2 minutes. In conventional instant fried noodles, there are problems such as the oil adhering to the surface of the noodles after being fried, staining the equipment used in the process after the oil is fried, and giving discomfort such as stickiness to the hands during cooking. The instant fried noodles produced by the production method of the invention have a smaller amount of oil adhering to the surface of the noodles than conventional ones, so that the equipment is less likely to get dirty and discomfort during cooking is reduced. Although not bound by any particular theory, the starch defined by the present invention has a small breakdown value and less disintegration of starch granules due to heating. The gaps between the noodles are maintained, and the frying oil permeates the inside of the noodle structure through the gaps.

The production method of the present invention may further include production steps commonly used in this technical field. For example, the production method may further include a step of cooling the fried noodles and/or a step of packaging with seasonings.

In another aspect, the present invention also relates to instant fried noodles comprising strong wheat flour and starch, wherein there is no blistering on the surface of the noodles after frying, said starch having the properties described above. The instant fried noodles may further contain oil such as vegetable oil. The instant fried noodles of the present invention have a firm texture and a good appearance.

In one aspect, the instant fried noodles may have a noodle width of about 1.8 mm or less, preferably between about 1.3 mm and about 1.7 mm. Since the instant fried noodles of the present invention have no blistering, they have a good texture on the tongue, and even if they are thin, they can maintain a hard texture.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the scope of the present invention is not limited to these Examples.

1. Production and Evaluation of Instant Fried Noodles Wheat flour and starch described in Table 1 below, 0.8 parts by weight of powdered active gluten, 0.15 parts by weight of alginic acid, and 0.5 parts by weight of other seasoning ingredients, A dough (wheat dough) was prepared by mixing 0.3 parts by weight of powdered brine with the amount of water shown in Table 1.

^*1 小麦強力粉及び澱粉の配合量の合計に対する質量パーセント

^*1 Percentage by mass of the total amount of strong wheat flour and starch

The dough (wheat dough) was rolled to prepare a noodle strip having a thickness of 0.96 mm, and the noodle strip was cut with a cutting blade having a width of 1.2 mm to prepare noodle strings. The noodle strings are steamed at about 100°C for 90 seconds, cut into pieces for one serving, and then fried at about 130°C for 1 minute and 20 seconds to obtain the instant fried tofu of Examples 1 to 8 and Comparative Examples 1 to 3. made noodles. The produced instant fried noodles had a width of 1.4 mm and a thickness of 1.3 mm. Then, the following items were evaluated for the dough (wheat dough) and the produced instant fried noodles.

(Wheat dough sheet suitability)
◎: Has stretchability that can be stably processed with a rolling machine ○: Can be manufactured without problems with fine adjustment of the rolling machine △: Large variation for each part ×: Does not form a sheet (appearance of instant fried noodles)
◎: Almost no blisters can be seen ○: There are several small blisters, but they are not noticeable △: There are several large blisters ×: Large blisters are occurring throughout the noodles

Furthermore, immediately after frying, two instant fried noodles were placed on kitchen paper and allowed to stand for 30 seconds, and the amount of oil adhering to the kitchen paper was measured.
(Amount of oil adhered)
◎: 1.2 g or less ○: more than 1.2 g to 2.4 g or less ×: more than 2.4 g

In addition, the prepared instant fried noodles were boiled in hot water for 1 minute and 30 seconds, transferred to a bowl containing the soup, and the texture of the noodles was evaluated by five panelists according to the following criteria. It was used as a rating for fried noodles. Each evaluation result is shown in Table 2.
(Texture after soaking in hot water)
5: Texture like flour noodles with good texture and stickiness (Example 3)
4: Not as good as "5" but texture like wheat flour noodles with good texture and stickiness 3: Texture and texture between "4" and "2" 2: Not as much as "1" but texture 1: Feels like stretchy noodles with no texture at all

When strong wheat flour was used to achieve a hard texture, the conventional amount of water added increased viscosity, but blistering occurred throughout the noodles, and the appearance of the noodles was impaired (Comparative Example 1). Therefore, when the amount of water added was reduced, blistering could be suppressed, but the sheet suitability of the dough deteriorated (Comparative Example 2). On the other hand, when specific starches such as phosphate-crosslinked pea starch, phosphate-crosslinked potato starch, pea starch, cornstarch, mungbean starch, or sago starch are used in combination with strong wheat flour, blistering can be prevented while maintaining good sheet suitability. It was possible to suppress it (Examples 1 to 8). Instant fried noodles using these starches in combination had good texture and stickiness (Examples 1 to 8), but such effects were not exhibited even when potato starch was used as the starch ( Comparative example 3). Moreover, in the instant fried noodles of Examples 1 to 8, the amount of oil adhering to the noodles was reduced as compared with the instant fried noodles of Comparative Examples 1 and 2.

2. Characteristics of the Starch Used For the starch used in item 1 above, an aqueous solution with a concentration of 10% by mass was prepared and measured using a rapid viscoanalyzer (RVA) under the following conditions:
(i) hold at 50°C for 1 minute;
(ii) heating at 11.2°C/min up to 95°C;
(iii) holding 95°C for 2.5 minutes;
(iv) cooling at 11.2°C/min to 50°C;
(v) holding at 50°C for 2 minutes;
to determine the maximum viscosity, breakdown (difference between maximum and minimum viscosity), final viscosity, and setback (difference between minimum and final viscosity) of each aqueous solution. Table 3 shows the results.

Considering this together with the test results of item 1 above, there was a tendency that the smaller the breakdown value of the starch blended in the dough, the higher the score of the texture after rehydration with hot water. It was considered that the starch, which shows little change in viscosity upon heating, improves the swelling stability of the structure of instant fried noodles during frying and contributes to the suppression of blisters.

From the above, by using a dough prepared by mixing strong wheat flour and the above-mentioned specific starch with water in an amount of 31.0% by mass or less with respect to the total amount of the strong wheat flour and the starch It was found that blisters can be suppressed while realizing a hard texture in instant fried noodles. Therefore, it is possible to provide instant fried noodles with a firm texture and a good appearance.

Claims (11)

A method for producing instant fried noodles,
A step of mixing wheat flour and starch with water to prepare a dough;
A step of preparing noodle strings from the dough;
and a step of frying the noodle strings, wherein the water content is 31.0% by mass or less with respect to the total content of the wheat flour and the starch,
An aqueous solution with a concentration of 10% by mass of the starch was analyzed with a rapid viscoanalyzer (RVA) under the following conditions:
(i) hold at 50°C for 1 minute;
(ii) heating at 11.2°C/min up to 95°C;
(iii) holding 95°C for 2.5 minutes;
(iv) cooling at 11.2°C/min to 50°C;
(v) holding at 50°C for 2 minutes;
A manufacturing method, wherein the breakdown value is 2000 mPa·s or less when analyzed at The manufacturing method according to claim 1, wherein the dough does not contain oxidoreductases and/or gluten enhancers. 3. The production method according to claim 1 or 2, wherein the starch comprises high amylose starch or crosslinked starch. 4. The production method according to claim 3, wherein the high amylose starch contains 25% by mass or more of amylose relative to the total amount of starch in the raw material. 5. The high amylose starch of claim 3 or 4, wherein the high amylose starch comprises starch derived from one or more sources selected from the group consisting of peas, sago palm, high amylose rice, high amylose wheat, corn, and mung beans. Production method. The step of preparing the noodle strings includes
A step of rolling the dough to prepare a noodle strip;
The production method according to any one of claims 1 to 5, comprising a step of cutting the noodle strip to prepare the noodle strings. 7. The manufacturing method according to claim 6, wherein the noodle strips are cut with a cutting blade having an interval of 1.4 mm or less to prepare the noodle strings. Instant fried noodles containing wheat flour and starch and having no blisters on the surface of the fried noodles,
An aqueous solution with a concentration of 10% by weight of the starch was subjected to RVA under the following conditions:
(i) hold at 50°C for 1 minute;
(ii) heating at 11.2°C/min up to 95°C;
(iii) holding 95°C for 2.5 minutes;
(iv) cooling at 11.2°C/min to 50°C;
(v) holding at 50°C for 2 minutes;
Instant fried noodles with a breakdown value of 2000 mPa·s or less when analyzed with 9. The instant fried noodles according to claim 8, which are free of oxidoreductases and/or gluten enhancers. 10. Instant fried noodles according to claim 8 or 9, wherein the starch comprises high amylose starch or crosslinked starch. The instant fried noodles according to any one of claims 8 to 10, wherein the width of the noodles is 1.8 mm or less.