CN101513234B - Cereal powder composite for instant noodles and instant noodle production method using the same - Google Patents
Cereal powder composite for instant noodles and instant noodle production method using the same Download PDFInfo
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- CN101513234B CN101513234B CN200910008285.2A CN200910008285A CN101513234B CN 101513234 B CN101513234 B CN 101513234B CN 200910008285 A CN200910008285 A CN 200910008285A CN 101513234 B CN101513234 B CN 101513234B
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Abstract
The invention relates to a grind for heating puffing treatment of wheat powder for instant noodle, cereal powder composite for instant noodles containing the grind for heating puffing treated wheat powder, instant noodles produced using grind for heating puffing treated wheat powder and production method thereof. Containing such grind, noodles even as instant noodles of coarse powder or non-fried instant noodles can condensate within a predetermined time, furthermore, is good in softness and mouth feeling. A grind for heating puffing treatment of wheat powder for instant noodle is added into cereal material using wheat powder as main material. The grind gelates and puffs the wheat powder, and instant noodle is produced by drying and grinding thereafter, wherein a material powder containing grind (A) for wheat powder heating and particle making of 1-10 weight parts, with particle diameter within the range from 1 mu m to 1600 mu m, alpha-degree above 80%, and apparent specific gravity as 55-75g/100ml when the particle diameter is between 500 to 700 mu m, or crumble (B) with particle diameter between 200-1600 mu m is used fro producing instant noodles.
Description
Technical field
The present invention relates to the crushed material for the heating while puffing processing wheat flour of instant noodles, the instant noodles flour composition of the crushed material that contains above-mentioned heating while puffing processing wheat flour, and the instant noodles that obtain of the crushed material manufacture of using heating while puffing to process wheat flour.
Background technology
The instant noodles such as China's face, Noodle, long-time owing to preserving, and can eat rapidly, therefore, be not only at home, in countries in the world, also enjoy great popularity.Relatively, face matter is usually poor for this instant noodles and common, dried noodle etc., and multiple trial has been carried out in the improvement of the aspects such as people's rehydration in hot water to it, soft property, outward appearance, mouthfeel.Particularly, asperities bar instant noodles (for example like asperities bar China's face of hand-pulled noodles class in many ways or compared with the fried flour of asperities bar, Noodle) or non-fried instant noodles, the problem such as while there is culinary art, its rehydration is poor, its mouthfeel is hard when edible.
In the past, in order to improve rehydration, the mouthfeel in hot water, and taste, various schemes have been proposed: as (for example added the producing starch such as specific etherification starch, esterification starch, referenced patent file 1), added the agent for improving wheat flour (for example, referenced patent file 2) that contains particular emulsifier, added specific carbohydrate (for example, referenced patent file 3) etc.
On the other hand, flour or starch are obtained to expanded flour or expanded starch to use pressurization extruder to extrude under the sucting wet state that contains 20% left and right moisture, use technology that this expanded flour or expanded starch manufacture Noodles fast (for example, referenced patent file 4), or, utilize crumbs to manufacture in the method for food, the technology (for example, referenced patent file 5) that contains starch and crumbs in the dispersant that instant noodles of seasoning etc. are used in ready-to-eat food again after carrying out rehydration with hot water is all known.But, these technology, in rehydration or the soft property of noodles, outward appearance or mouthfeel etc., and be not very abundant in the aspects such as face adaptive processed, require thus further to improve.
Patent document 1: examined patent publication 62-40980 communique
Patent document 2: Unexamined Patent 10-215802 communique
Patent document 3: Unexamined Patent 7-213242 communique
Patent document 4: Unexamined Patent 6-46781 communique
Patent document 5: JP 2001-252033 communique
Summary of the invention
The problem that invention will solve
The instant noodles flour composition of the crushed material that the object of the present invention is to provide the crushed material of heating while puffing processing wheat flour for a kind of instant noodles, contains above-mentioned heating while puffing processing wheat flour, and the instant noodles that obtain of the crushed material manufacture of using heating while puffing processing wheat flour with and method for making, even if thick instant noodles or non-fried instant noodles, when edible, noodles are rehydration well at the appointed time, in addition, soft property, mouthfeel etc. are good.
The method of dealing with problems
Inventors of the present invention, have carried out multiple research in order to solve above-mentioned problem.Found that, use contains and has the instant noodles that the instant noodles of the heating granulation wheat flour of specified particle diameter and αization degree or the crushed material of crumbs obtain with the manufacture of flour composition with special ratios, the raising of the rehydration of these noodles, soft property, mouthfeel etc. has significant effect, has completed thus the present invention.
; the present invention is to provide: the crushed material of pulverizing heating expanding processing wheat flour for (1) instant noodles; it is characterized by; wheat flour is carried out to gelatinization and expanded; then the crushed material of heating while puffing processing wheat flour for the instant noodles that are dried and pulverize and manufacture; wherein (A) particle diameter is in the scope of 200～1600 μ m; αization degree is more than 80%; and the crushed material of the heating granulation wheat flour that the apparent specific gravity of particle diameter when 500～700 μ m is 55～75g/100ml, or (B) particle diameter at the crumbs of the scope of 200～1600 μ m; (2) the αization degree of the crushed material of the heating granulation wheat flour of above-mentioned (A) is that the instant noodles that more than 90% above-mentioned (1) is recorded are processed the crushed material of wheat flour by heating while puffing; (3) particle diameter of the crumbs of above-mentioned (B) is the crushed material of heating while puffing processing wheat flour for the instant noodles recorded of above-mentioned (1) of 200～1000 μ m.
In addition, the present invention also provides: (4) a kind of instant noodles flour composition, and it is characterized by and take in the flour raw material that wheat flour is principal component, contain the crushed material of heating while puffing processing wheat flour for instant noodles that 1～10 quality % above-mentioned (1) records; (5) a kind of instant noodles, it be take in the flour raw material that wheat flour is principal component, contain the crushed material of heating while puffing processing wheat flour for instant noodles that 1～10 quality % above-mentioned (1) records, that is the instant noodles that, use instant noodles that above-mentioned (4) are recorded to obtain with the manufacture of flour composition; (6) a kind of manufacture method of instant noodles, use be take in the flour raw material that wheat flour is principal component, the raw meal of the crushed material of heating while puffing processing wheat flour for the instant noodles that above-mentioned (1) of containing 1～10 quality % is recorded, obtains by conventional method manufacture.
Invention effect
According to the present invention, instant noodles crushed material, that instant noodles obtain with the manufacture of flour composition that use contains with special ratios the heating while puffing processing wheat flour of selecting from have the heating granulation wheat flour of specified particle diameter and αization degree or crumbs, the tools such as the rehydration of these noodles, soft property, mouthfeel increase significantly.
The specific embodiment
The crushed material of heating while puffing processing wheat flour for instant noodles of the present invention, as long as meet (A) or (B), be not particularly limited, (A) wheat flour is carried out gelatinization and expanded after, be dried again and pulverize gained, particle diameter is in the scope of 200～1600 μ m, and αization degree is more than 80%, and the crushed material of the apparent specific gravity of particle diameter when 500～700 μ m heating granulation wheat flour that is 55～75g/100ml; Or (B) wheat flour is carried out to gelatinization and expanded, then dry and pulverize and obtain, particle diameter is at the crumbs (following, also referred to as " crumbs ") of 200～1600 μ m scopes.In addition, instant noodles of the present invention flour composition, so long as mix crushed material or the crumbs of the above-mentioned heating granulation wheat flour of 1～10 quality %, and the composition of take the flour raw material that wheat flour is principal component of 99～90 quality %, do not have particular determination.
The kind of instant noodles in the present invention, can enumerate, instant Noodle, instant Japanese buckwheat face, instant flat, instant vermicelli, instant cool braised noodle, instant Chinese face, instant fried flour, instant macaroni etc., can be non-fried instant noodles, can be also fried instant noodles.Particularly, can, at non-fried instant noodles or the thicker instant Chinese face of noodles, in instant Noodle, instant fried flour, instant macaroni etc., be applicable to using.
(heating granulation wheat flour crushed material)
Above-mentioned heating granulation wheat flour crushed material, for example, prepares by the following method.As wheat flour, be selected from any one in weak strength flour, medium strength flour, accurate high-strength flour, high-strength flour, according to the face kind that will manufacture, can suitably select.Instant Noodle, instant Chinese face or instant fried flour etc. are upper, preferably use weak strength flour, medium strength flour, accurate high-strength flour, and wherein more preferably medium strength flour, in the situation that manufacturing instant pasta, is preferably used Du Lan wheat flour (containing semolina).For example, in 100 mass parts above-mentioned raw materials wheat flours, add 40～50 mass parts water, after fully mixing, join and in single axle extruding machine or multiple screw extruder, carry out pressurized, heated and carry out αization, then, from die head nozzle extrusion expanded, then with noodle cutter, be cut into the porous shot-like particle of suitable size.After this shot-like particle is dry, pulverize, then by obtaining the crushed material of the heating granulation wheat flour of regulation particle diameter by screening.In the processing procedure of being undertaken by extruder, cylinder temperature is preferably 90～120 ℃, and cylinder internal pressure is preferably 4.9 * 10
5～2.0 * 10
6pa.In addition, the crushed material of heating granulation wheat flour makes as follows, dry heat granulation wheat flour, then, and by pin rod pulverizer, impact grinder, the impacting type pulverizing such as turbine type crushing machine or air-flow crushing etc. are ground into desired particle diameter.
The crushed material of above-mentioned heating granulation wheat flour, its particle diameter need to be adjusted to the scope of 200～1600 μ m, is more preferably adjusted into the scope of 300～1000 μ m.In this particle size range, can be adjusted to suitable particle diameter.For example, can use particle size range at the crushed material of the heating granulation wheat flour of the wider particle size range of 200～1600 μ m or 300～1000 μ m, also can be adjusted into the narrow particle size range of 200～500 μ m, 200～700 μ m, 300～500 μ m, 300～700 μ m, 1000～1600 μ m.When the particle diameter of the crushed material of the heating granulation wheat flour mixing is less than in the situation of 200 μ m, be that particle diameter is when meticulous, prepared instant noodles can not meet rehydration, mouthfeel when edible etc., and in addition, the particle diameter of the heating granulation wheat flour crushed material mixing surpasses in the situation of 1600 μ m,, when particle diameter is excessive, in the time of in adding raw material flour to, though rehydration is good, but prepared more than short-and-medium, surface is obviously rough and not preferred.
The particle diameter of the crushed material of heating granulation wheat flour, can carry out suitable adjustment according to degree of grinding or the classification of carrying out afterwards.While adjusting by pulverizing, according to the using method of used pulverizer; While adjusting by classification, can be undertaken by conventional methods such as air classifier or screenings.When carrying out classification by the method for screening, can pass through the size (sieve mesh) of the sieve aperture of used sieve and adjust.For example, particle diameter is the in the situation that of 200 μ m～1600 μ m, can be not passing through 70 sieve meshes but can pass through the standard of 10.5 sieve meshes, particle diameter is in the situation of 200 μ m～1000 μ m, not passing through 70 sieve meshes but can pass through the standard of 16 sieve meshes, particle diameter is in the situation of 500 μ m～700 μ m, can not be by 32 sieve meshes but can screen adjustment by the standard of 24 sieve meshes.It should be noted that, here the sieve mesh of indication number obtains based on JIS (JIS Z8801-1966).
In addition, above-mentioned heating granulation wheat flour crushed material, needs its αization degree more than 80%, preferably more than 90%.In the present invention, when αization degree is less than 80%, use the degree of drawing of its prepared noodles and elasticity not enough.It should be noted that, in the present invention, αization degree is to adopt starch enzymatic assays as described below to obtain.
α
change degree analytic approach (starch enzyme process)
1) sampling: the crushed material of heating granulation wheat flour is further pulverized, and is then the sieve of 150 μ m by sieve aperture, and the powder that this is passed through is as the sample of analyzing αization degree.Five of the long-neck conical flasks that use capacity is 100ml, wherein, in four flasks, get 1.00g powdered sample (being the powder after the sieve of 150 μ m by sieve aperture) as A1～A4.Another is as B (blank).
2) heating: add 50ml water in five flasks, make specimen suspension.In boiling water-bath, by A1 and A2 heating 15 minutes, then, with frozen water or cold water quenching to normal temperature.
3) interpolation of enzyme: at A1, add 5% amylase cushioning liquid 5ml in A3 and B.
4) starch saccharification: five flasks are all placed in Water Tank with Temp.-controlled and are shaken, in 37 ℃ ± 1 ℃, keep making starch saccharification in 90 minutes, after finishing, in each flask, add respectively at once 1mol/L hydrochloric acid 2ml at once, stop thus amylase reaction, add the appearances such as 100ml water makes it.
5) take to detect liquid: each solution being filtered, with pipette, the detection liquid 10ml being obtained by A1～A4 and B is got in the tool plug conical flask that capacity is 100ml, is a1～a4 and b.In addition, prepare to get the flask of 10ml water, and using it as W.
6) oxidation of sugar: in six conical flasks, adding 10ml concentration is the liquor kalii iodide of 0.05mol/L.Then, at the same time, add successively the sodium hydroxide solution 18ml of 0.1mol/L, after sealing, rock, then each flask is placed 15 minutes.(in this reaction, sugar is oxidized, and consumes iodine.)
7) titration: after 15 minutes, in order, add fast 10% sulfuric acid 2ml to make to be acid, then remaining iodine is carried out to titration with 0.1mol/L hypo solution.
(indicator: starch solution)
αization degree (%)=(W-a3)-(W-a4)-(W-b) }/(W-a1)-and (W-a2)-(W-b) } * 100
W: the titration value of blank test (ml)
A1～a4: titration value separately (ml)
B: only by the titration value after amylase saccharification (ml)
Further, during particle diameter 500～700 μ m of the crushed material of heating granulation wheat flour, its apparent specific gravity is necessary for 55～75g/100ml, is preferably 57～72g/100ml.In the present invention, the apparent specific gravity when particle diameter is 500～700 μ m is less than 55g/100ml, and flour raw material easily becomes lightweight, and more than short, surface is also obviously rough.In addition, when the apparent specific gravity when particle diameter is 500～700 μ m surpasses 75g/100ml, on the contrary, be subject to the impact that flour raw material becomes heavy, the rehydration of instant noodles, soft property, appearance poor limber up simultaneously and chewiness is poor.In addition, in the present invention, apparent specific gravity (g/100ml) can adopt method as described below to measure and obtain.
the assay method of apparent specific gravity
1) crushed material of heating granulation wheat flour is screened, choose by being greater than 32 sieve meshes (sieve aperture 500 μ m), be less than the crushed material of 24 sieve meshes (sieve aperture 710 μ m).
2) in specific gravity test cup (100ml), fill with 1) in the component chosen, make trowel vertical, the part of pruning and standing out to horizontal direction.
3) measure the quality of the crushed material of screening in specific gravity test cup, as apparent specific gravity (g/100ml).
(crumbs)
Above-mentioned crumbs can be crust crushed material (bread crust crushed materials), crumb crushed material (the inner crushed material of bread), comprehensively in bag crushed material (all crushed materials of bread) any one, with do not add the situation of crumbs and compare, add crust crushed material, crumb crushed material, while wrapping any one in crushed material comprehensively, the excellences such as rehydration and mouthfeel.
The particle diameter of crumbs of the present invention need to, in the scope of 200～1600 μ m, be preferably 200～1000 μ m.When the particle diameter of crumbs surpasses 1600 μ m, when manufacturing noodles, peeling off of wearing is many, and wears easy cut-out, and the situation that is difficult for the face of making is many.In addition, particle diameter is less than in the situation of 200 μ m, and crumbs are not given full play to its result of use, and in addition, the possibility that causes mouthfeel to decline is large.
In the present invention, about the above-mentioned scope of crumbs particle diameter, can suitably select according to the Noodles that will make.For example, use particle diameter at the crumbs of the wide region of 200～1600 μ m or 200～1000 μ m, or use particle diameter at 200～500 μ m, 500～1000 μ m, the crumbs of the scope that 1000～1500 μ m etc. are narrow.
The particle diameter of crumbs can be by the heating granulation wheat flour with above-mentioned the identical method adjustment of method of adjustment of crushed material obtain.
About making the raw material bread of crumbs, there is no particular limitation for its manufacture method, can pass through direct method, middle kind of method, and liquid kind methods etc., according to conventional bread manufacture method.In addition, process for calcining can be in baking type, electric pole type any one.The method that the bread obtaining from manufacturing is prepared crumbs is as follows: after bread is dried, pulverize, be then adjusted into desirable size.In addition, also can obtain crumbs according to conventional bread flour preparation method.For example, by crust by temperature the heated-air drying of 65～75 ℃ approximately 35～45 minutes, making contained humidity is below 10%, and this dried crust is pulverized with food cutter, then with sieve screening, can obtain the crust crushed material of desired particle diameter.
(instant noodles flour composition)
Instant noodles of the present invention are with in flour composition, the content of the crushed material (heating granulation wheat flour crushed material or crumbs) of pulverizing heating expanding processing wheat flour for instant noodles, different and different according to the thickness of the kind of instant noodles and noodles, be generally 1～10 quality %, preferably 2～6 quality %.When the content of heating granulation wheat flour crushed material is less than 1 quality %, the reproducibility of resulting instant noodles (rehydration), soft property, outward appearance, mouthfeel are poor, in addition, when content surpasses 10 quality %, when face processed, peeling off of wearing is many, wear fracture, be difficult for face processed.Manufacturing as during wide of Boping shape Noodle, preferably adding the crushed material of pulverizing heating expanding processing wheat flour for the instant noodles of some more a little content, for fine flour, when its content is too much, rehydration is too fast, has noodles disconnection equally likely possibility.Therefore,, according to the face kind that will obtain, preferably adjust in the scope that its content is 1～10 quality %.It should be noted that, in the instant noodles to be mixed crushed material with heating while puffing processing wheat flour, at the particle of 200～1600 μ m scopes (for example may not there is a small amount of particle diameter, with respect to particle diameter, at the crushed material of 200～1600 μ m scopes, be 0～10 quality % left and right), for flour composition for instant noodles of the present invention, the heating granulation wheat flour crushed material amount of above-mentioned particle size range is 1～10 quality %.As mentioned above, instant noodles of the present invention are in the flour raw material that the wheat flour of take is principal component, to mix the crushed material of heating while puffing processing wheat flour for 1～10 quality % instant noodles with flour composition.
(instant noodles and manufacture method thereof)
Instant noodles of the present invention are used following raw meal manufactures to obtain: described raw meal is to take the flour raw material that wheat flour is principal component, and contain the crushed material that heating while puffing for 1～10 quality % instant noodles is processed wheat flour.Wheat flour in above-mentioned flour raw material, can suitably select according to the type of face kind or instant noodles.On the other hand, can mix wheat flour flour raw material in addition, for example, can mix buckwheat, corn flower powder (コ mono-Application Off ラ ワ mono-), rye meal, pearling cone meal, oatmeal, ground rice etc., in addition, the starch based such as farina, tapioca, cornstarch, waxy corn starch, wheaten starch, sweet potato starch, or mix the producing starch class of these are crosslinked, esterification, etherificate, oxidation, αization etc.The combined amount of the flour raw material except wheat flour for the kind according to flour different, but face kind is in the situation of Japanese buckwheat face, instant noodles are 30～70 quality % with its content in flour composition, 40～60 quality % preferably, in the situation of Noodles in addition, the content mixing is 0～50 quality % of flour composition for instant noodles, preferably 5～35 quality %, more preferably 10～30 quality %.
During this external face processed, instant noodles, with outside the composition of flour, as face accessory ingredient processed, can be enumerated salt; Buck; Albumin powder, dried whole-egg etc.; Xanthane glue, guar gum, locust bean gum, alginic acid and salt thereof, agar, gelatin, the tackifier such as pectin; Animal and plant fat, emulsified fat, shortening wet goods grease class; Lecithin, fatty glyceride, the emulsifying agents such as sucrose fatty ester; Carbonate, the inorganic salts of phosphate etc.; Glutelin, soybean protein, the protides such as casein; Other D-sorbite, ethanol, enzyme etc.
In addition, face method processed can adopt conventional method, for example, in the composition of instant noodles with flour, add saline solution, buck, accessory ingredient etc. for other face processed, under normal pressure or under decompression, by mixing, prepare dough, use face processed is compound by this dough with roller, roll and worn, and use cutting knife etc. that this is worn to cut and obtain noodles, or, dough is made to noodles by extrusion molding, then cook the method for resulting noodles.Relate in the drying steps carrying out after face step processed, can adopt with the following method: mold filling, 90～100 ℃ the heated-air drying heated-air drying method (non-fried instant noodles) of approximately 25～15 minutes or, at mold filling, 140～150 ℃ of temperature, the frying method (fried instant noodles) of fried 1 minute～2 minutes.
Below, by embodiment, illustrate the present invention, but technical scope of the present invention is not limited to these embodiment.
It should be noted that, sieve as used in this specification is all the sieves that use in JIS JIS Z8801-1966.
Embodiment
(use of heating granulation wheat flour crushed material)
[Production Example 1]
In 100 mass parts wheat flours (" Off ラ ワ mono-" that Qing powder process company manufactures), add 40 mass parts water to mix, use single axle extruding machine pressurized, heated (98 ℃ of cylinder temperature) to make its αization, from mould nozzle (mould footpath 5mm), extrude and expanded again, then by rotating knife, cut into diameter 4mm, the shot-like particle of thick 1mm left and right.This shot-like particle is dried to (100 ℃, approximately 30 minutes), then with pin bar disintegrator, pulverizes, obtain heating granulation wheat flour crushed material.The αization degree of resulting heating granulation wheat flour crushed material is 93%, and apparent specific gravity is 62.2g/100ml.
[Production Example 2]
" the special sparrow " that wheat flour is used Qing powder process company to manufacture, amount of water is suitably adjusted within the scope of 40～50 mass parts, makes the suitably change in the scope of 90～120 ℃ of cylinder temperature, in addition, according to the identical method of Production Example 1, obtain various heating granulation wheat flour crushed materials.Particle diameter, αization degree, the apparent specific gravity of resulting various heating granulation wheat flour crushed materials are listed as shown in table 3～7.
[reference example 1]
In 100 mass parts wheat flours (" special sparrow " that Qing powder process company manufactures), add 40 mass parts water, use vertical mixer to make the dough of fish floss shape.The dough of this fish floss shape is laid on pallet, with 25 ℃ dry 48 hours, make it dry.Then, according to the method that Production Example 1 is identical, pulverize, after screening, make the crushed material of the non-heating granulation wheat flour of regulation particle diameter.The αization degree of the crushed material of prepared non-heating granulation wheat flour is 29%, and apparent specific gravity is 76.2g/100ml.
[reference example 2]
In 100 mass parts wheat flours (" special sparrow " that Qing powder process company manufactures), add 35 mass parts water, add to steam and practice in blender, to steaming the steam under pressure of supplying with 0.098MPa in Practice blender, the steaming of carrying out 6.5 minutes is practiced, and obtains the dough of αization.This dough roller is pressed into the sheet of thick about 5mm, then, at room temperature a standing evening, is cut into 5mm square dough sheet, then under the warm air of 40～50 ℃, be dried 24 hours.Then, according to the method that Production Example 1 is identical, pulverize, after screening, make the crushed material of the heating granulation wheat flour of regulation particle diameter.The αization degree of the crushed material of prepared heating granulation wheat flour is 94%, and apparent specific gravity is 78.4g/100ml.
[reference example 3]
In 100 mass parts cornstarch, add 20 mass parts water, in addition, according to the identical method of Production Example 1, make the crushed material of the heating starch granules of regulation particle diameter.The αization degree of the crushed material of the prepared Hot of adding granulation starch is 97%, and apparent specific gravity is 58.8g/100ml.
[embodiment 1～5: non-fried instant China face]
By the heating granulation wheat flour crushed material shown in wheat flour (" special sparrow " that Qing powder process company manufactures), table 1, and tapioca (" MKK-100 " that Song Gu chemical industrial company manufactures) makes instant noodles flour composition according to even mixing of the mixed proportion shown in table 1.
By 1 mass parts edible salt, the red buck of 0.4 mass parts (red か ん The い) (the Oriental ferment System of parent company) is dissolved in 34 mass parts water and makes the aqueous solution, this aqueous solution is joined to the above-mentioned instant noodles of 100 mass parts with in flour composition, by conventional method, knead dough 10 minutes, make dough/pasta.With face roller processed, this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.10mm, then with No. 18 square cutting knifes, be cut into noodles.By these noodles, in temperature, be to cook and process 2 minutes and 30 seconds under the steam of 100 ℃, then use the heated-air drying 25 minutes of 90 ℃ of temperature, make non-fried instant China face.This non-fried instant China face is packed according to every bag of 70g.
[comparative example 1]
Use the instant noodles flour composition of above-described embodiment 1～5, it comprises 55 quality % wheat flours, the heating granulation wheat flour crushed material of Production Example 1 shown in 20 quality % tables 1,25 quality % farinas, in addition, according to the identical method of above-described embodiment 1～5, manufacture non-fried instant China face.
[comparative example 2]
Use the instant noodles flour composition of above-described embodiment 1～5, it comprises 75 quality % wheat flours and 25 quality % farinas, there is no Hybrid Heating granulation wheat flour crushed material, in addition, according to the identical method of above-described embodiment 1～5, manufacture non-fried instant China face.
[evaluation of non-fried instant China face]
In the container of the non-fried instant China face making in being incorporated with embodiment 1～5 and comparative example 1,2, airtight after the boiled water of injection 450ml, through four minutes rehydrations, add condensed soup.By ten valuation officers, according to the evaluation criterion shown in table 2, the Chinese face of this rehydration is carried out to sense test, get its mean value.The results are shown in table 1.It should be noted that, be that benchmark is designated as 3 minutes by the non-fried Chinese face of comparative example 2.
[table 1]
According to shown in table 1, it is 500～700 μ m that use contains 1～10 quality % particle diameter, αization degree 93%, the instant Chinese face (embodiment 1～5) that the instant noodles of the heating granulation wheat flour crushed material of apparent specific gravity 62.2g/100ml obtain with the manufacture of flour composition, compare with the comparative example 2 that does not contain heating granulation wheat flour crushed material, its rehydration, soft property, outward appearance and mouthfeel etc. are significantly excellent.Particularly, the embodiment 3～5 that contains 4～10 quality % heating granulation wheat flour crushed materials, its effect is also remarkable.In addition, in the comparative example 1 that contains excessive heating granulation wheat flour crushed material (20 quality %), during face processed wear peel off many, wear short from, cannot face processed.
[table 2]
[embodiment 6～9: fried instant Noodle]
Evenly mix 71 quality % wheat flours (" さ ざ ん か " that Qing powder process company manufactures), the heating granulation wheat flour crushed material of Production Example 2 shown in 4 quality % tables 3,25 quality % farinas (" ス タ PVC ロ mono-ズ 1300 " that Song Gu chemical industrial company manufactures), obtain instant noodles flour composition thus.
By 1 mass parts edible salt, the red buck of 0.4 mass parts (the Oriental ferment System of parent company) is dissolved in 34 mass parts water makes the aqueous solution, this aqueous solution is joined to the above-mentioned instant noodles of 100 mass parts with in flour composition, by conventional method, knead dough 10 minutes, make dough/pasta.With face roller processed, this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.15mm, then with No. 10 square blades, be cut into noodles.By these noodles, in temperature, be to cook and process 2 minutes and 30 seconds under the steam of 100 ℃, then use the palm oil fried 1 minute and 30 seconds of 150 ℃ of temperature, make respectively fried instant Noodle.This fried instant China face is packed according to every bag of 70g.
[comparative example 3]
The heating granulation wheat flour crushed material (particle diameter: 1600 surpass～2000 μ m) that uses Production Example 2 shown in table 3, in addition, obtains fried instant Noodle according to the identical method of above-described embodiment 6～9.
[comparative example 4]
The heating granulation wheat flour crushed material (particle diameter: be less than 200 μ m) that uses Production Example 2 shown in table 3, in addition, obtains fried instant Noodle according to the identical method of above-described embodiment 6～9.
[comparative example 5]
The instant noodles flour composition that use contains 75 quality % wheat flours and 25 quality % farinas, Hybrid Heating granulation wheat flour crushed material, in addition, does not make fried instant Noodle according to the identical method of above-described embodiment 6～9.
[evaluation of fried instant Noodle]
In the instant Noodle obtaining in embodiment 6～9 and comparative example 3～5, inject the boiled water of 500ml, cover lid, through 5 minutes rehydrations, adds powder materials bag.By ten valuation officers, according to the evaluation criterion shown in table 2, carry out sense test, get its mean value.The results are shown in table 3.It should be noted that, be that benchmark is designated as 3 minutes by the fried Noodle of comparative example 5.
As shown in table 3, use contains the fried instant Noodle (embodiment 6～9) that 4 quality % particle diameters obtain with the manufacture of flour composition at the instant noodles of the heating granulation wheat flour crushed material of 200～1600 μ m scopes, its rehydration, soft property, outward appearance and mouthfeel are not compared with the comparative example 5 that does not contain heating granulation wheat flour crushed material as benchmark, more remarkable.Use contains particle diameter is used the comparative example 3 of flour composition rehydration and soft property excellence at 1600 instant noodles that surpass the heating granulation wheat flour crushed material of～2000 μ m, but outward appearance and mouthfeel can only say good degree, and more than short, surface is significantly rough.Particle diameter is less than in the comparative example 4 of 200 μ m, rehydration, and soft property, outward appearance and mouthfeel are all roughly the same with comparative example 5 as benchmark or only show slightly excellent degree.
[embodiment 10～12: non-fried instant fried flour]
Evenly mix 71 quality % wheat flours (" special sparrow " that Qing powder process company manufactures), the heating granulation wheat flour crushed material of the Production Example 2 shown in 4 quality % tables 4,25 quality % farinas (" ス タ PVC ロ mono-ズ 1300 " that Song Gu chemical industrial company manufactures), obtain instant noodles flour composition thus.
By 1 mass parts edible salt, the red buck of 0.4 mass parts (manufacture of Oriental yeast company) is dissolved in 34 mass parts water and makes the aqueous solution, this aqueous solution is joined to the above-mentioned instant noodles of 100 mass parts with in flour composition, by conventional method, knead dough 10 minutes, make dough/pasta.With face roller processed, this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.10mm, then with No. 18 round cutters, be cut into noodles.By these noodles, in temperature, be to cook and process 2 minutes and 30 seconds under the steam of 100 ℃, then, by the heated-air dryings of 90 ℃ 25 minutes, make respectively non-fried instant Noodle.This non-fried instant Noodle is packed according to every bag of 70g.
[comparative example 6]
The crushed material of the non-heating granulation wheat flour of use reference example 1 replaces the heating granulation wheat flour crushed material of the Production Example 2 of use in embodiment 10～12, in addition, according to the identical method of above-described embodiment 10～12, obtains non-fried instant fried flour.
[comparative example 7]
In embodiment 10～12, the instant noodles flour composition that use contains 75 quality % wheat flours and 25 quality % farinas, do not use heating granulation wheat flour crushed material, in addition, according to the identical method of above-described embodiment 10～12, obtain non-fried instant fried flour.
[evaluation of non-fried instant fried flour]
In embodiment 10～12 and comparative example 6,7, in resulting non-fried instant fried flour, inject 500ml boiled water, cover lid.Through five minutes rehydrations, after outwelling soup, pour liquid flavouring juice into.By ten valuation officers, according to the evaluation criterion shown in table 2, carry out sense test, get its mean value.The results are shown in table 4.It should be noted that, be that benchmark is designated as 3 minutes by the non-fried instant fried flour of comparative example 7.
As shown in table 4, use respectively that to contain 4 quality % αization degree be the non-fried instant fried flour (embodiment 10～12) that the instant noodles of 93%, 97%, 99% heating granulation wheat flour crushed material obtain with the manufacture of flour composition, its rehydration, soft property, outward appearance and mouthfeel, than the comparative example 6 that uses non-heating granulation wheat flour, and the comparative example 7 that does not use heating granulation wheat flour, significantly excellent.
[embodiment 13～15: non-fried instant China face]
Evenly mix and contain 71 quality % wheat flours (Qing powder process company manufactures " special sparrow "), the heating granulation wheat flour crushed material of the Production Example 2 shown in 4 quality % tables 5 and 25 quality % farinas (" ス タ PVC ロ mono-ズ 1300 " that Song Gu chemical industrial company manufactures) and obtain instant noodles flour composition.
By 1 mass parts edible salt, the red buck of 0.4 mass parts (making of Oriental yeast company) is dissolved in 34 mass parts water and makes the aqueous solution, this aqueous solution is joined to the above-mentioned instant noodles of 100 mass parts with in flour composition, by conventional method, knead dough 10 minutes, make dough/pasta.With face roller processed, this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.10mm, then with No. 18 square cutting blades, be cut into noodles.By these noodles, in temperature, be to cook and process 2 minutes and 30 seconds under the steam of 100 ℃, then, by the heated-air dryings of 90 ℃ 25 minutes, make respectively the Chinese face of non-fried instant.This non-fried instant China face is packed according to every bag of 70g.
[comparative example 8]
Use the wheat flour heating granulation wheat flour crushed material (particle diameter: 1600 surpass～2000 μ m) of the Production Example 2 shown in table 5, in addition, according to the method identical with embodiment 13～15, manufacture non-fried instant China face.
[comparative example 9]
Use the heating granulation wheat flour crushed material of reference example 2, in addition, according to the manufacture non-fried instant China identical method of face with embodiment 13～15, manufacture non-fried instant China face.
[comparative example 10]
The instant noodles flour composition that use contains 75 quality % wheat flours and 25 quality % farinas, unmixed heating granulation wheat flour crushed material, in addition, manufactures non-fried instant China face according to the identical method of above-described embodiment 13～15.
[evaluation of non-fried instant China face]
The evaluation of non-fried Chinese face is to carry out according to the identical method of the evaluation method of the above-mentioned instant noodles with obtaining in embodiment 1～5, the results are shown in table 5.It should be noted that, the non-fried Chinese face of comparative example 10 is that benchmark is designated as 3 minutes.
Embodiment 13 as shown in table 5, the apparent specific gravity of heating granulation wheat flour crushed material is 57.8, the embodiment 15 that apparent specific gravity is 70.4, their rehydration, soft property, outward appearance and mouthfeel are all excellent.
But, use the comparative example 8 of the apparent specific gravity heating granulation wheat flour crushed material (apparent specific gravity 54.5) more smaller than the scope of the invention, its rehydration, soft property are good, but mouthfeel and benchmark are same degree.In addition, use apparent specific gravity to be greater than the comparative example 9 of the heating granulation wheat flour (apparent specific gravity 78.4) of the scope of the invention, its soft property and outward appearance and benchmark (comparative example 10) are roughly the same, but rehydration, mouthfeel are poor.
[embodiment 16～18: fried instant China face]
By wheat flour (Qing powder process company manufactures " special sparrow "), the heating granulation wheat flour crushed material of Production Example shown in table 62 and farina (" ス タ PVC ロ mono-ズ 1300 " that Song Gu chemical industrial company manufactures) evenly mix according to the mixed proportion shown in table 6, obtain thus instant noodles flour composition.
By 1 mass parts edible salt, the red buck of 0.4 mass parts (manufacture of Oriental yeast company) is dissolved in 34 mass parts water and makes the aqueous solution, this aqueous solution is joined to the above-mentioned instant noodles of 100 mass parts with in flour composition, by conventional method, knead dough 10 minutes, make dough/pasta.With face roller processed, this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.10mm, then with No. 20 round cutting-off tools, be cut into noodles.By these noodles, in temperature, be to cook and process 2 minutes and 30 seconds under the steam of 100 ℃, then use the palm oil fried 1 minute and 30 seconds of 150 ℃ of temperature, make respectively fried instant China face.This fried instant China face is packed according to every bag of 70g.
[comparative example 11～13]
Use is wheat flour, reference example 3 add the instant noodles flour composition that Hot granulation starch and farina evenly mix according to the mixed proportion shown in table 6, in addition, according to the method identical with embodiment 16～18, make fried instant China face.
[comparative example 14]
The instant noodles flour composition that use contains 75 quality % wheat flours and 25 quality % farinas, in addition, manufactures fried instant China face according to the identical method of method of the manufacture fried instant China face with embodiment 16～18.
[evaluation of fried instant China face]
Be equipped with at embodiment 16～18, and in the container of the fried instant making in comparative example 11～14 China face, injecting 400ml boiled water ， Mi Closed, through 3 minutes rehydrations, adding condensed soup.By ten valuation officers, according to the evaluation criterion shown in table 2, carry out sense test, get its mean value.The results are shown in table 6.It should be noted that, be that benchmark is designated as 3 minutes by the fried instant fried flour of comparative example 14.
As shown in table 6, use has mixed the fried instant China face (embodiment 16～18) that the instant noodles of the heating granulation wheat flour crushed material of the scope of the invention obtain with the manufacture of flour composition, rehydration, soft property, outward appearance and mouthfeel and benchmark are compared, good so that extremely good, use has mixed the instant noodles that add Hot granulation starch and with flour composition, has manufactured the fried instant China face obtaining, its rehydration, soft property, outward appearance and mouthfeel and benchmark are compared, roughly the same or slightly almost.In addition, while being mixed into instant noodles with adding Hot granulation starch and surpass 1 quality % in flour composition, dough is clamminess, and face processed is very difficult, in its operability, has problems.
[embodiment 19～20: non-fried extemporaneous pasta]
Du Lan wheat flour (" デ ユ エ リ オ " that Qing powder process company manufactures), makes instant noodles flour composition by the heating granulation wheat flour crushed material of Production Example shown in table 71 and farina (" ス タ PVC ロ mono-ズ 1300 " that Song Gu chemical industrial company manufactures) according to even mixing of the mixed proportion shown in table 7.
The aqueous solution that dissolves 1 mass parts salt and obtain in 34 mass parts water is joined to above-mentioned instant noodles with in flour composition 100 mass parts, by conventional method, knead dough 10 minutes, make dough/pasta.With face roller processed, this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.60mm, then by No. 18 circular blade, be cut into noodles.By these noodles, in temperature, be to cook and process 3 minutes under the steam of 100 ℃, then, by the heated-air dryings of 100 ℃ 25 minutes, make respectively non-fried instant pasta.
[comparative example 15]
The instant noodles flour composition of the Du Lan wheat flour that use contains 70 quality % and 30 quality % farinas, in addition, manufactures non-fried instant pasta according to the method that the non-fried instant pasta with embodiment 19～20 is identical.
[evaluation of non-fried instant pasta]
Embodiment 19～20 is being housed, and in comparative example 15 in the container of the non-fried instant pasta of gained, the boiled water of injecting 500ml also makes it airtight, through 5 minutes rehydrations, pours out after hot soup, has mixed distillation baste.By ten valuation officers, according to the evaluation criterion shown in table 2, the pasta of rehydration is carried out to sense test.The results are shown in table 7.It should be noted that, be that benchmark is designated as 3 minutes by the non-fried instant pasta of comparative example 15.
[table 7]
As shown in table 7, use and to have mixed the non-fried instant pasta (embodiment 19～20) that the instant noodles of heating granulation wheat flour crushed material obtain with the manufacture of flour composition, its rehydration, soft property and mouthfeel, compare with standard, extremely good.
(uses of crumbs)
[Production Example 3]
(method for making of bread)
Mix wheat flour (" カ メ リ ア " that Qing powder process company manufactures) 100 mass parts, raw yeast powder (manufacture of Oriental yeast company) 2 mass parts, salt 2 mass parts and water 68 mass parts, mix under the low speed 3 minutes, under high speed, mix 7 minutes (26 ℃ of mixed dough temperature), then ferment 90 minutes, then break dough, further ferment 60 minutes.After dough is cut apart, be kneaded into 193g/ group, static 15～20 minutes, use die forming.Specific volume is set to 38 calculating, and dough is inserted to mould (filling out 4).To inserting the dough of mould, 38 ℃ of temperature, under the condition of humidity 80%, baking fermentation is 55 minutes.Then, at 220 ℃ of temperature, burn till and within 30～35 minutes, make Western-style bread.The water content of baked Western-style bread is 38%.
[Production Example 4]
(method for makings of crumbs)
By above-mentioned Production Example 3, manufacturing in the Western-style bread obtaining, wherein half is divided into crust and crumb, be comprehensive bag by remaining half bread, is directly used in next step.By bag, crust, crumb comprehensively under the hot blast of 70 ℃ dry approximately 40 minutes respectively, its water content was approximately 8%.Dry Hou, with food cutter, pulverize respectively, then screening, obtain respectively the part (particle diameter surpasses 2000 μ m) of the sieve that to fail by sieve mesh be 10, the sieve that is 10.5 by sieve mesh, but the part (particle diameter is at 1000～1600 μ m) of the sieve that to fail by sieve mesh be 16, the sieve that is 16 by sieve mesh, but the part (particle diameter: 500～1000 μ m) of the sieve that to fail by sieve mesh be 32, the sieve that is 32 by sieve mesh, but the part (particle diameter: 200～500 μ m) of the sieve that to fail by sieve mesh be 70, and the part of the sieve that is 70 by sieve mesh (particle diameter is less than 200 μ m), by particle size, obtained respectively comprehensive bag, crust, the crumbs of crumb.
[embodiment 21～24: non-fried instant China face]
500～1000 μ m) and farina (" ス タ PVC ロ mono-ズ 1300 " that Song Gu chemical industrial company manufactures) and obtain raw meal according to the ratio shown in table 1, evenly mix and contain middle gluten wheat powder (" special sparrow " that Qing powder process company manufactures), the resulting crumb crushed material of Production Example 4 (particle diameter:.
In addition, 1 mass parts edible salt, the red buck of 0.4 mass parts (manufacture of Oriental yeast company) are dissolved in 34 mass parts water and make the aqueous solution, this aqueous solution is joined in above-mentioned raw materials powder, by conventional method, knead dough 10 minutes, make dough/pasta.With face roller processed, this dough/pasta is compound according to conventional method, be rolled into wearing of thick 1.10mm, then with No. 18 square blades, be cut into noodles.By these noodles, in temperature, being to cook and process 2 minutes and 30 seconds under the steam of 100 ℃, then, is the heated-air drying 25 minutes of 90 ℃ by temperature, makes respectively the Chinese face of non-fried instant.This non-fried instant China face is packed according to every bag of 70g.
[comparative example 16,17]
Comparative example 16 is used and contains 75 mass parts wheat flours and 25 mass parts farinas, the raw meal that does not contain crumb crushed material, comparative example 17 is used and contains 45 mass parts wheat flours, 25 mass parts farinas, the raw meal of 30 mass parts crumb crushed materials, in addition, according to the method identical with above-described embodiment 21～24, manufacture non-fried instant China face.
(evaluation of non-fried instant China face)
Open embodiment 21～24, and the non-fried instant making in comparative example 16,17 China face, the boiled water of injection 450ml, soaks and makes its rehydration in 4 minutes, adds concentrated soup base.By the Chinese face of the edible rehydration of 10 estimators, according to the metewand shown in above-mentioned table 2, evaluate, get its mean value.The results are shown in table 8.It should be noted that, evaluation test is to take to be not designated as 3 minutes containing the Chinese face of the comparative example 1 of crumb crushed material as benchmark.
[table 8]
As shown in table 8ly go out like that, contain the restoration (rehydration) of the noodles (embodiment 21～24) that 1～20 mass parts has the crumb crushed material of specified particle diameter in the raw meal that wheat flour is principal component take, soft property, outward appearance and mouthfeel, compare with the noodles that do not contain crumb crushed material of comparative example 1, significantly excellent.Particularly, the noodles that contain 1～10 mass parts crumb crushed material (embodiment 21～24), its effect is larger.In addition, as comparative example 17, contain the noodles that 30 mass parts have the crumb crushed material of specified particle diameter, wearing when face processed peeled off many, and wearing disconnection can not face processed.
[embodiment 25～27: non-fried instant Noodle]
500～1000 μ m) and farina (" ス タ PVC ロ mono-ズ 1300 " that Song Gu chemical industrial company manufactures) and obtain raw meal according to the ratio shown in table 9, evenly mix and contain middle gluten wheat powder (" golden The ず ら ん " that Qing powder process company manufactures), the resulting comprehensive bag crushed material of Production Example 4 (particle diameter:.
In addition, 2 mass parts edible salts are dissolved in 34 mass parts water and make the aqueous solution, this aqueous solution is joined in above-mentioned raw materials powder, by conventional method, knead dough 10 minutes, make dough/pasta.With face roller processed, this dough/pasta is mixed according to conventional method, be rolled into wearing of thick 1.15mm, then by No. 10 circular blade, be cut into noodles.By these noodles, in temperature, being to cook and process 2 minutes and 30 seconds under the steam of 100 ℃, then, is the heated-air drying 30 minutes of 95 ℃ by temperature, makes respectively non-fried instant Noodle.This non-fried instant Noodle is packed according to every bag of 70g.
[comparative example 18]
In comparative example 18, as raw meal, use and contain 65 mass parts wheat flours and 35 mass parts farinas,, containing wrap the noodles of crushed material comprehensively, in addition, according to the method identical with embodiment 25～27, do not make non-fried Noodle.
(evaluation of non-fried instant Noodle)
Prepared non-fried instant Noodle in above-described embodiment 25～27 and comparative example 18 is taken apart, injected the boiled water of 500ml, soak and make rehydration in 5 minutes, add powder materials bag.By the Noodle of the edible rehydration of 10 estimators, according to the metewand shown in above-mentioned table 2, evaluate, get its mean value.The results are shown in table 9.It should be noted that, evaluation test is to take to be not designated as 3 minutes containing the Noodle of the comparative example 18 of bag crushed material comprehensively as benchmark.
[table 9]
As
Table 9 is shown, in the raw meal that the wheat flour of take is principal component, contain the face (embodiment 25～27) that 1～20 mass parts has comprehensive bag crushed material of specified particle diameter, its rehydration, soft property and mouthfeel are all significantly excellent in the face that does not contain comprehensive bag crushed material of comparative example 3.Particularly, contain 1～8 mass parts and wrap the face of crushed material (embodiment 25～27) comprehensively, its effect is larger.
[embodiment 28～30: non-fried instant fried flour]
500～1000 μ m) and farina (" ス タ PVC ロ mono-ズ 1300 " that Song Gu chemical industrial company manufactures) and obtain raw meal according to the ratio shown in table 10, evenly mix and contain middle gluten wheat powder (" special sparrow " that Qing powder process company manufactures), the resulting crust crushed material of Production Example 4 (particle diameter:.
In addition, by 1 mass parts edible salt, the red buck of 0.4 mass parts (manufacture of Oriental yeast company) is dissolved in 34 mass parts water and makes the aqueous solution, and this aqueous solution is joined in above-mentioned raw materials powder, by conventional method, kneads dough 10 minutes, makes dough/pasta.With face roller processed, this dough/pasta is mixed according to conventional method, be rolled into wearing of thick 1.10mm, then by No. 18 circular blade, be cut into noodles, obtain raw face.By this life face, in temperature, being to cook and process 2 minutes and 30 seconds under the steam of 100 ℃, then, is the heated-air drying 25 minutes of 90 ℃ by temperature, makes respectively non-fried instant fried flour.This non-fried instant fried flour is packed according to every bag of 70g.
(comparative example 19)
In comparative example 19, use and contain 75 mass parts wheat flours and 25 mass parts farinas, do not contain the raw meal of crust crushed material, in addition, according to the method identical with embodiment 28～30, manufacture non-fried fried flour.
(evaluation of non-fried instant fried flour)
Prepared non-fried instant fried flour in above-described embodiment 28～30 and comparative example 19 is taken apart, injected the boiled water of 500ml, soak and make rehydration in 5 minutes, outwell after soup, add liquid material bag.By the fried flour of the edible rehydration of 10 estimators, according to the metewand shown in above-mentioned table 2, evaluate, get its mean value.The results are shown in table 10.It should be noted that, evaluation test is to take to be not designated as 3 minutes containing the fried flour of the comparative example 19 of crust crushed material as benchmark.
[table 10]
As shown in table 10 go out like that, in the raw meal that the wheat flour of take is principal component, contain the face (embodiment 28～30) that 4～20 mass parts have the crust crushed material of specified particle diameter, its rehydration, soft property and mouthfeel, all significantly excellent in comparative example 19 not containing the face of crust crushed material.Particularly, the face that contains 4～8 mass parts crust crushed materials (embodiment 28,29), its effect is larger.
[embodiment 31～34: non-fried instant China face]
Evenly mix and contain 71 mass parts middle gluten wheat powder (" special sparrow " that Qing powder process company manufactures), 4 mass parts obtain raw meal by the resulting comprehensive bag crushed material with the particle diameter that table 11 records of Production Example 4 and 25 mass parts farinas (" ス タ PVC ロ mono-ズ 1300 " that Song Gu chemical industrial company manufactures).
In addition, by 1 mass parts edible salt, the red buck of 0.4 mass parts (Oriental yeast She System) is dissolved in 34 mass parts water and makes the aqueous solution, and this aqueous solution is joined in above-mentioned raw materials powder, by conventional method, kneads dough 10 minutes, makes dough/pasta.With face roller processed, this dough/pasta is mixed according to conventional method, be rolled into wearing of thick 1.10mm, then with No. 18 square blades, be cut into noodles, obtain raw Chinese face.By the Chinese face of this life, in temperature, being to cook and process 2 minutes and 30 seconds under the steam of 100 ℃, then, is the heated-air drying 25 minutes of 90 ℃ by temperature, makes respectively the Chinese face of non-fried instant.This non-fried instant China face is packed according to every bag of 70g.
It should be noted that, comprehensive bag crushed material of embodiment 34 is that the comprehensive bag crushed material and the particle diameter that by the particle diameter of equivalent, are 500～1000 μ m obtain after comprehensive bag crushed material of 200～500 μ m mixes.
(comparative example 20～22)
Use particle diameter at comprehensive bag crushed material of scope shown in table 11, in addition, according to the method identical with embodiment 31～34, manufacture non-fried instant China face (comparative example 20 and 21).In addition, use and contain 75 mass parts wheat flours and 25 mass parts farinas, do not contain the raw meal of comprehensive bag crushed material, in addition, according to the method identical with embodiment 31～34, make non-fried instant China face (comparative example 22).
(evaluation of non-fried instant China face)
According to the method for evaluating non-fried instant China face in embodiment 21～24, evaluate.The results are shown in table 11.It should be noted that, evaluation test is, the non-fried instant China face of the comparative example 22 that do not contain comprehensive bag crushed material of take is designated as 3 minutes as benchmark.
[table 11]
As shown in table 11, use and wrap the particle diameter of crushed material in the raw meal (embodiment 31～34) of 200～1600 μ m comprehensively, (embodiment 31 at comprehensive bag crushed material of 200～1000 μ m particularly to use particle diameter, 32 and 34) in situation, its rehydration, soft property, outward appearance and mouthfeel are excellent.While using particle diameter to be less than comprehensive bag crushed material (comparative example 20) of 200 μ m, though there is certain effect, insufficient.On the other hand, when using particle diameter to surpass in the situation of comprehensive bag crushed material (comparative example 21) of 2000 μ m, wearing when face processed occurred peeled off manyly, wears disconnection, can not face processed.
Claims (6)
1. instant noodles are processed the crushed material of wheat flour by heating while puffing, by wheat flour gelatinization and expanded, then be dried and pulverize and make, wherein, it is less than 1000 μ m for (A) particle diameter is more than or equal to 300 μ m, αization degree is the crushed material of the heating granulation wheat flour that is 55～75g/100ml of the apparent specific gravity more than 80% and when particle diameter is 500～700 μ m, or be (B) particle diameter at the crumbs of 200～1600 μ m scopes, wherein these crumbs be by wheat flour carry out gelatinization and expanded prepared bread be dried, pulverize and crushed material.
2. the crushed material of heating while puffing processing wheat flour for instant noodles claimed in claim 1, wherein, the αization degree of the crushed material of the heating granulation wheat flour of above-mentioned (A) is more than 90%.
3. the crushed material of heating while puffing processing wheat flour for instant noodles claimed in claim 1, wherein, the particle diameter of the crumbs of above-mentioned (B) is 200～1000 μ m.
4. an instant noodles flour composition, wherein, the crushed material of heating while puffing processing wheat flour for the instant noodles claimed in claim 1 that contain 1～10 quality %.
5. instant noodles, in the flour raw material that the wheat flour of take is principal component, add 1～10 quality % instant noodles claimed in claim 1 to make with the crushed material of heating while puffing processing wheat flour.
6. manufacture a method for instant noodles, in the flour raw material that the wheat flour of take is principal component, add the crushed material of heating while puffing processing wheat flour for 1～10 quality % instant noodles claimed in claim 1, according to conventional method manufacture.
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| JP2008036517A JP4762256B2 (en) | 2008-02-18 | 2008-02-18 | Non-fried instant noodles with ground bread |
| JP2008169219A JP4856676B2 (en) | 2008-06-27 | 2008-06-27 | Instant noodle flour composition containing pulverized product of heated granulated wheat flour |
| JP2008-169219 | 2008-06-27 | ||
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| JP4856676B2 (en) * | 2008-06-27 | 2012-01-18 | 日清製粉株式会社 | Instant noodle flour composition containing pulverized product of heated granulated wheat flour |
| CN105815364A (en) * | 2016-04-26 | 2016-08-03 | 无锡大东粮食工程科技有限公司 | Flour heat treatment processing process |
| CN111134278B (en) * | 2018-11-05 | 2023-01-31 | 白象食品股份有限公司 | Fabric-in-one non-fried instant noodles and preparation method thereof |
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| CN101066064A (en) * | 2006-04-21 | 2007-11-07 | 中国人民解放军总后勤部军需装备研究所 | High efficacy compressed food |
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| JPH0223843A (en) * | 1988-07-13 | 1990-01-26 | Mitsuo Ishihara | 'paozu'-shaped fried dumpling stuffed with minced pork |
| JP2001078674A (en) * | 1999-07-14 | 2001-03-27 | Nisshin Flour Milling Co Ltd | Snack-like food |
| JP3898608B2 (en) * | 2001-10-19 | 2007-03-28 | 日清製粉株式会社 | Manufacturing method of fried noodles |
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| CN101066064A (en) * | 2006-04-21 | 2007-11-07 | 中国人民解放军总后勤部军需装备研究所 | High efficacy compressed food |
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| Title |
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| JP特开2001-252033A 2001.09.18 |
| JP特开2005-168451A 2005.06.30 |
| JP特开2007-289059A 2007.11.08 |
| JP特开平6-46781A 1994.02.22 |
| 汪玉明等.苦荞麦粉加工工艺研究.《粮油食品科技》.2007,第15卷(第04期),8-9. |
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