JP2003153660A - Non-fried dry instant noodle - Google Patents
Non-fried dry instant noodleInfo
- Publication number
- JP2003153660A JP2003153660A JP2002257291A JP2002257291A JP2003153660A JP 2003153660 A JP2003153660 A JP 2003153660A JP 2002257291 A JP2002257291 A JP 2002257291A JP 2002257291 A JP2002257291 A JP 2002257291A JP 2003153660 A JP2003153660 A JP 2003153660A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- noodles
- fried dry
- instant noodles
- dry instant
- 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.)
- Granted
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、熱湯を注ぐだけで
喫食可能な状態になるノンフライ乾燥即席麺に関し、詳
しくは保存安定性に優れ、湯戻し時のほぐれ性がよく、
短時間で喫食可能な状態に復元し、しかも復元された麺
線が滑らかで、口当たりがよく、生麺を茹で上げたとき
と同等の食味食感を有するノンフライ乾燥即席麺に関す
る。TECHNICAL FIELD The present invention relates to a non-fried dry instant noodle which can be eaten only by pouring hot water, more specifically, excellent in storage stability and good in loosening property when returning to hot water,
The present invention relates to a non-fried dry instant noodle that is restored to a state in which it can be eaten in a short time, the restored noodle strip is smooth and has a pleasant taste, and has the same taste and texture as when raw noodles are boiled.
【０００２】[0002]
【従来の技術】即席麺としては、製造が容易であること
から、麺塊を油揚げした油揚げ即席麺が主流として普及
している。しかし、このものは油揚げによって乾燥させ
ているため、食感、食味が油っぽい上に、高カロリーで
ある。しかも、保存時に油分の変質、劣化によって食味
食感等の品質が低下するなど長期保存には適さないとい
う問題があった。一方、油揚げ処理による乾燥に代わっ
て熱風乾燥や凍結真空乾燥によるノンフライ乾燥即席麺
が提案されている。これらの即席麺は、油っぽさのない
サッパリとした食味、食感を有し、低カロリーであり、
保存性も改善されている。しかしながら、熱風乾燥を用
いるノンフライ乾燥即席麺は、α化した麺を高温の熱風
で乾燥させるため、麺線は固く締まり湯戻し時の復元性
が劣る。この欠点を補う方法として、麺線の表面や内層
を多孔質化させる工夫等がなされているが、この場合
は、麺線表面が粗くなり、滑らかさが失われるという問
題が生じる。このような食味食感の問題を解決するため
に、他の澱粉質を加えて改善する試みもあるが、得られ
る麺線は本来の食味食感が失われる等の問題が生じる。2. Description of the Related Art As instant noodles, fried instant noodles obtained by frying noodle chunks are popular because they are easy to manufacture. However, since this product is dried by frying, it has a high-calorie taste and texture. Moreover, there is a problem that it is not suitable for long-term storage, such as deterioration of quality of taste and texture due to alteration and deterioration of oil during storage. On the other hand, non-fried dry instant noodles by hot air drying or freeze vacuum drying have been proposed instead of drying by frying. These instant noodles have a refreshing taste and texture without oiliness and have low calories,
Shelf life is also improved. However, in non-fried dry instant noodles using hot air drying, the gelatinized noodles are dried with high temperature hot air, so that the noodle strings are tight and the restorability upon returning to hot water is poor. As a method of compensating for this drawback, measures have been taken to make the surface and inner layer of the noodle band porous, but in this case, the surface of the noodle band becomes rough and smoothness is lost. In order to solve such a problem of taste and texture, there is an attempt to improve it by adding other starches, but the noodle strings obtained have problems such as loss of original taste and texture.
【０００３】一方、凍結真空乾燥を用いるノンフライ乾
燥即席麺は、茹でた後に凍結した麺線を真空乾燥して麺
が常温保存可能な状態まで水分含量を低下させるため、
乾燥に長時間を必要とし、生産性が悪く、製造コストが
高いという欠点がある上に、乾燥した麺線の内層がスポ
ンジ状であるため、湯戻りは良いが、湯戻し後の伸びが
早くなり、しかも麺線が白っぽく不自然な色になって外
観上好ましくない。また、凍結真空乾燥に起因すると見
られる特有の臭いがある。このように、ノンフライ乾燥
即席麺には、その製造法だけでなく、即席麺自体につい
ても改良が求められている課題がある。On the other hand, non-fried dry instant noodles using freeze-vacuum drying reduce the water content until the noodles can be stored at room temperature by vacuum-drying the frozen noodle strings after boiling.
It takes a long time to dry, the productivity is poor, and the manufacturing cost is high.In addition, the inner layer of the dried noodle band is sponge-like, so the water reconstitution is good, but the growth after reconstitution is fast. In addition, the noodle strings have a whitish and unnatural color, which is not desirable in appearance. In addition, there is a peculiar odor that can be attributed to freeze-drying. As described above, non-fried dry instant noodles have a problem that not only the production method but also the instant noodles themselves are required to be improved.
【０００４】[0004]
【発明が解決しようとする課題】本発明の目的は、湯戻
しによって短時間で喫食可能な状態になること、湯戻し
したときのほぐれ性に優れていること、湯戻しして復元
された麺線が滑らかで、口当たりがよく、弾力性に富
み、食味食感がよいこと、喫食可能な状態からの茹で伸
びが遅いこと、等の性質を有するノンフライ乾燥即席麺
を提供することである。DISCLOSURE OF THE INVENTION The object of the present invention is to bring the product into a state in which it can be eaten in a short time by reconstitution with hot water, has excellent looseness when reconstituted with hot water, and noodles restored by reconstitution with hot water. It is an object of the present invention to provide a non-fried dry instant noodle having properties such as smooth lines, smooth texture, rich elasticity, good taste and texture, slow boiled growth from an edible state, and the like.
【０００５】[0005]
【課題を解決するための手段】本発明者は、上記の課題
を解決すべく検討を重ねた結果、麺塊（麺玉）の密度を
小さくし、麺塊の重量に対する麺塊の空隙体積を大きく
すれば良いことを見出すと共に、そのための製造法を確
立して本発明を完成するに到った。Means for Solving the Problems As a result of repeated studies to solve the above-mentioned problems, the present inventor reduced the density of noodle masses (noodles) and determined the void volume of the noodle masses relative to the weight of the noodle masses. The inventors have found that it suffices to increase the size and established a manufacturing method therefor to complete the present invention.
【０００６】請求項１に係る本発明は、茹で麺を緻密な
麺線で嵩高な麺塊に乾燥してなる、生麺を茹で上げたと
きと同等の食味食感に復元するノンフライ乾燥即席麺を
提供するものである。請求項２に係る本発明は、茹で麺
が、熱湯で茹でる前に蒸熱処理したものである、請求項
１記載のノンフライ乾燥即席麺を提供するものである。
請求項３に係る本発明は、湯戻しした麺線の断面中心部
０．１ｍｍ2 当たりに存在する１０μｍ以上の澱粉粒が
０〜６０個である、請求項１又は２記載のノンフライ乾
燥即席麺を提供するものである。請求項４に係る本発明
は、麺塊の澱粉の糊化度（ジアスターゼ法）が９７％以
上である請求項３記載のノンフライ乾燥即席麺を提供す
るものである。請求項５に係る本発明は、乾燥が、冷温
風に晒すことによる乾燥である、請求項１乃至４のいず
れかに記載のノンフライ乾燥即席麺を提供するものであ
る。請求項６に係る本発明は、茹で麺を緻密な麺線で嵩
高な麺塊に乾燥することが、麺塊の密度が０．２５ｇ／
ｃｍ3 以下で、麺塊重量に対する麺塊空隙体積が２．０
〜４．５ｃｍ3 ／ｇに乾燥することである、請求項１乃
至５のいずれかに記載のノンフライ乾燥即席麺を提供す
るものである。請求項７に係る本発明は、復元が、熱湯
を注いで短時間で喫食可能な状態にする復元である、請
求項１乃至６のいずれかに記載のノンフライ乾燥即席麺
を提供するものである。請求項８に係る本発明は、湯戻
し時のほぐれ性がよく、復元された麺線が滑らかで、よ
い口当たりを有する、請求項７記載のノンフライ乾燥即
席麺を提供するものである。[0006] The present invention according to claim 1 is a non-fried dry instant noodle which is obtained by drying boiled noodles into a bulky noodle mass with a dense noodle string, and which restores the same taste and texture as when raw noodles are boiled. Is provided. The present invention according to claim 2 provides the non-fried dry instant noodles according to claim 1, wherein the boiled noodles are steam-heat treated before boiling in boiling water.
The non-fried dry instant noodles according to claim 1 or 2, wherein the present invention according to claim 3 has 0 to 60 starch particles of 10 µm or more present per 0.1 mm 2 of the cross-sectional center portion of the noodle strings reconstituted with hot water. Is provided. The present invention according to claim 4 provides the non-fried dry instant noodles according to claim 3, wherein the gelatinization degree (diastase method) of the starch in the noodle masses is 97% or more. The present invention according to claim 5 provides the non-fried dry instant noodles according to any one of claims 1 to 4, wherein the drying is performed by exposing to cold and warm air. In the present invention according to claim 6, it is possible to dry the boiled noodles into a bulky noodle mass with a dense noodle string, and the density of the noodle masses is 0.25 g /
cm 3 or less, noodle masses void volume to noodle lumps weight 2.0
The non-fried dry instant noodles according to any one of claims 1 to 5, which is to be dried to about 4.5 cm 3 / g. The present invention according to claim 7 provides the non-fried dry instant noodles according to any one of claims 1 to 6, wherein the restoration is restoration by pouring hot water so as to be ready for eating in a short time. . The present invention according to claim 8 provides the non-fried dry instant noodles according to claim 7, which have good loosening properties upon returning to hot water, the restored noodle strings are smooth, and have a good mouthfeel.
【０００７】[0007]
【発明の実施の形態】請求項１に係る本発明のノンフラ
イ乾燥即席麺は、乾燥した麺の塊（玉）および麺線の状
態に着目したもので、下記の性質を具備していることに
よって特徴づけられる。すなわち、請求項１に係る本発
明のノンフライ乾燥即席麺は、茹で麺を緻密な麺線で嵩
高な麺塊に乾燥してなる、生麺を茹で上げたときと同等
の食味食感に復元するノンフライ乾燥即席麺である。BEST MODE FOR CARRYING OUT THE INVENTION The non-fried dry instant noodles of the present invention according to claim 1 are those focused on the state of dried noodle masses (balls) and noodle strings, and have the following properties. Characterized. That is, the non-fried dry instant noodles of the present invention according to claim 1 are obtained by drying boiled noodles into a bulky noodle mass with a dense noodle band, and restore the same taste and texture as when raw noodles are boiled. Non-fried dry instant noodles.
【０００８】請求項１に係る本発明のノンフライ乾燥即
席麺は、中華麺の他に、日本そば、うどん、そうめん、
ひやむぎ、スパゲッティ等を包含するものである。The non-fried dry instant noodles of the present invention according to claim 1 include not only Chinese noodles but also Japanese buckwheat noodles, udon, somen,
It includes Hiyamugi and spaghetti.
【０００９】ここで茹で麺としては、請求項２に記載し
たように、熱湯で茹でる前に蒸熱処理したものが好まし
い。蒸熱処理とは、水蒸気を利用して食品を加熱する、
いわゆる蒸す操作であって、食品加工用の蒸す装置を利
用することができる。この場合、熱湯で茹でる前に蒸熱
処理した茹で麺を、緻密な麺線で嵩高な麺塊に乾燥して
なる、生麺を茹で上げたときと同等の食味食感に復元す
るノンフライ乾燥即席麺となる。The boiled noodles are preferably steam-heat treated before boiling in boiling water as described in claim 2. Steam heat treatment uses steam to heat food,
This is a so-called steaming operation, and a steaming apparatus for food processing can be used. In this case, the steam-boiled boiled noodles before boiling in boiling water are dried into a bulky noodle mass with a dense noodle string, and non-fried dry instant noodles restore the same taste and taste as when raw noodles are boiled. Becomes
【００１０】請求項１に係る本発明のノンフライ乾燥即
席麺としては、請求項３に記載したように、湯戻しした
麺線の断面中心部０．１ｍｍ2 当たりに存在する１０μ
ｍ以上の澱粉粒が０〜６０個であるものが好ましく、０
〜４０個であるものが特に好ましい。この場合、茹で麺
を、好ましくは熱湯で茹でる前に蒸熱処理した茹で麺
を、緻密な麺線で嵩高な麺塊に乾燥してなり、湯戻しし
た麺線の断面中心部０．１ｍｍ 2 当たりに存在する１０
μｍ以上の澱粉粒が０〜６０個である、生麺を茹で上げ
たときと同等の食味食感に復元するノンフライ乾燥即席
麺となる。The non-fly drying of the present invention according to claim 1
As the noodles, hot water was reconstituted as described in claim 3.
Cross section center of noodle band 0.1 mm2 10μ present around
It is preferable that the number of starch particles of m or more is 0 to 60, and 0
It is particularly preferable that the number is up to 40. In this case, boiled noodles
, Preferably boiled noodles steam-heated before boiling in hot water
Is dried into a bulky noodle mass with a dense noodle string and then reconstituted with hot water.
Cross section center of tamenbashi 0.1 mm 2 There are 10
Boil raw noodles with 0-60 starch particles of μm or more
Non-fried dry instant to restore the same taste and taste
It becomes noodles.
【００１１】ここでノンフライ乾燥即席麺を湯戻しした
麺線の断面中心部０．１ｍｍ2 当たりに存在する１０μ
ｍ以上の澱粉粒の数は、０〜６０個、より好ましくは０
〜４０個である。[0011] Here, 10 μ of the non-fried dry instant noodles is present per 0.1 mm 2 of the cross-sectional center portion of the noodle strings which has been reconstituted with hot water.
The number of starch granules of m or more is 0 to 60, more preferably 0.
~ 40.
【００１２】湯戻しした麺線の断面中心部０．１ｍｍ2
当たりに存在する１０μｍ以上の澱粉粒の数の測定は、
以下の方法で行った。ノンフライ乾燥即席麺を９０℃の
湯に４分間浸漬して、取り出した麺線を直ちに剃刀の刃
で麺線の長軸方向に対して直角に切断し、走査型電子顕
微鏡（日立Ｓ３０００Ｎ）にて断面の中心部を撮影し
て、１８３×２５５μｍ（０．０４７ｍｍ2 ）の観察エ
リアに確認できる長径が１０μｍ以上の澱粉粒の数を計
測した。澱粉粒は、球形、赤血球形、円盤形などの形で
観察される。麺線５本の任意の２箇所ずつ計１０箇所を
計数して、０．１ｍｍ2 当たりに換算した平均値を求め
た。0.1 mm 2 of the central portion of the cross section of the noodle strings reconstituted with hot water
The number of starch particles having a size of 10 μm or more existing per
The procedure was as follows. Non-fried dry instant noodles are dipped in hot water at 90 ° C for 4 minutes, and the taken out noodle strings are immediately cut with a razor blade at a right angle to the long axis direction of the noodle strings, and then with a scanning electron microscope (Hitachi S3000N). The central portion of the cross section was photographed, and the number of starch particles having a major axis of 10 μm or more that could be confirmed in an observation area of 183 × 255 μm (0.047 mm 2 ) was counted. Starch granules are observed in the shape of spheres, red blood cells, discs, and the like. A total of 10 portions were counted for each arbitrary 2 portions of 5 noodle strings, and an average value converted per 0.1 mm 2 was obtained.
【００１３】請求項１に係る本発明のノンフライ乾燥即
席麺としては、請求項４に記載したように、麺塊の澱粉
の糊化度（ジアスターゼ法）が９７％以上であるものが
好ましい。この場合、茹で麺を、好ましくは熱湯で茹で
る前に蒸熱処理した茹で麺を、緻密な麺線で嵩高な麺塊
に乾燥してなり、湯戻しした麺線の断面中心部０．１ｍ
ｍ 2 当たりに存在する１０μｍ以上の澱粉粒が０〜６０
個であり、かつ、麺塊の澱粉の糊化度（ジアスターゼ
法）が９７％以上である、生麺を茹で上げたときと同等
の食味食感に復元するノンフライ乾燥即席麺となる。The non-fly drying of the present invention according to claim 1
As the noodles, as described in claim 4, starch of noodle mass
Of which the degree of gelatinization (diastase method) is 97% or more
preferable. In this case, boil the noodles, preferably in boiling water.
Boiled noodles that have been steam-heated before being cooked with a dense noodle string
0.1m of cross-section center of noodle strings
m 2 0 to 60 starch particles having a size of 10 μm or more present per hit
And the gelatinization degree of the starch in the noodle mass (diastase
Method) is 97% or more, equivalent to when boiled raw noodles
It becomes a non-fried dry instant noodle that restores the taste and texture of.
【００１４】上記したように、請求項１に係る本発明の
ノンフライ乾燥即席麺としては、請求項４に記載したよ
うに、麺塊の澱粉の糊化度（ジアスターゼ法）は、９７
％以上であることが好ましい。この値は、従来の製品に
比べると高い値である。ここで、ジアスターゼ法による
澱粉の糊化度（α化度）の測定は、「食品分析法」（日
本食品工業学会食品分析法編集委員会 編纂、株式会社
光琳、昭和５７年１０月２０日発行）６４２〜６４５
頁に記載された方法によって行った。As described above, in the non-fried dry instant noodles of the present invention according to claim 1, as described in claim 4, the gelatinization degree of starch in the noodle masses (diastase method) is 97.
% Or more is preferable. This value is higher than that of conventional products. Here, the measurement of the gelatinization degree (α-degree) of starch by the diastase method is carried out by the “food analysis method” (edited by the Food Analysis Society of Japan, Food Analysis Method Editorial Committee, published by Korin Co., Ltd., October 20, 1982). ) 642-645
It was performed by the method described on the page.
【００１５】ここで、澱粉の糊化度と澱粉粒の形状につ
いて説明すると、澱粉のα化とは、喫食時に消化管の中
で消化され易い状態に変化させることであり、通常α化
には熱と水分が必要である。そのために、生麺線を蒸熱
したり、あるいは熱湯で茹でる必要がある。いずれの場
合も澱粉のα化は進むが、澱粉粒の形状は異なる。すな
わち、澱粉粒は、水分を吸収しながら次第に膨潤してα
化が進むが、この現象がさらに進行すると、澱粉粒は崩
壊する。蒸熱による場合は、蒸気に含まれる微量な水分
と麺線内部の水分のみしか澱粉に移行しないため、大部
分の澱粉粒は膨潤するが、崩壊するまでには至らない。
これに対して、熱湯で茹でる場合は、麺線の外部から水
分が移行し続けるため、大部分の澱粉粒は崩壊した状態
になる。Here, the gelatinization degree of starch and the shape of starch granules will be described. The gelatinization of starch means to change it into a state in which it is easily digested in the digestive tract at the time of eating. Requires heat and moisture. Therefore, it is necessary to steam the raw noodles or boil them with boiling water. In each case, the gelatinization of starch progresses, but the shape of starch granules is different. That is, the starch granules gradually swell while absorbing water and α
However, if this phenomenon progresses further, the starch granules will collapse. In the case of steaming, only a small amount of water contained in the steam and water inside the noodle strips are transferred to the starch, so that most of the starch particles swell but do not collapse.
On the other hand, when boiling in boiling water, most of the starch granules are in a collapsed state because water continues to migrate from the outside of the noodle band.
【００１６】この相違について検討したところ、麺を食
したときの食味食感に影響することが明らかとなった。
すなわち、大部分の澱粉粒が残存している場合、澱粉粒
が崩壊した場合に比べて滑らかさや弾力性に劣り、食味
においても、粉っぽさを感じさせる。しかるに、大部分
の澱粉粒が崩壊している場合、生麺を茹で上げたときの
ような麺本来の美味しさを保持している。そのため、熱
湯を注ぐだけで調理する乾燥即席麺においては、大部分
の澱粉粒が崩壊していると、食味や食感に優れていると
言える。しかし、澱粉粒の崩壊が進みすぎると、澱粉は
糊となってしまい、麺としての性質を失うことになる。
このようにして、本発明者は麺塊の澱粉が殆ど完全にα
化した状態で、かつ澱粉粒が殆ど崩壊している状態を兼
ね備えることが好ましいことを見出した。When this difference was examined, it became clear that it affects the taste and taste when eating noodles.
That is, when most of the starch granules remain, they are inferior in smoothness and elasticity as compared with the case where the starch granules are disintegrated, and the taste is powdery. However, when most of the starch granules are disintegrated, the original taste of the noodles is maintained, which is the same as when the raw noodles were boiled. Therefore, it can be said that the dry instant noodles prepared by simply pouring boiling water have excellent taste and texture when most of the starch grains are disintegrated. However, if the starch granules disintegrate too much, the starch will become paste and lose the properties as noodles.
In this way, the present inventors have found that the starch in the noodle masses is almost completely α
It has been found that it is preferable to combine the state where the starch granules have been broken down and the starch granules are almost collapsed.
【００１７】請求項１に係る本発明のノンフライ乾燥即
席麺においては、請求項５に記載したように、乾燥を、
冷温風に晒すことによって行ったものが好ましい。この
場合、茹で麺を、好ましくは熱湯で茹でる前に蒸熱処理
した茹で麺を、冷温風に晒すことによって緻密な麺線で
嵩高な麺塊に乾燥してなり、湯戻しした麺線の断面中心
部０．１ｍｍ2 当たりに存在する１０μｍ以上の澱粉粒
が０〜６０個であり、かつ、麺塊の澱粉の糊化度（ジア
スターゼ法）が９７％以上である、生麺を茹で上げたと
きと同等の食味食感に復元するノンフライ乾燥即席麺と
なる。In the non-fried dry instant noodles of the present invention according to claim 1, as described in claim 5, drying is performed.
What was performed by exposing to cold and warm air is preferable. In this case, the boiled noodles, preferably boiled noodles that have been steam-heated before boiling in hot water, are dried into a bulky noodle mass with a dense noodle string by exposing to cold / warm air, and the cross-sectional center of the noodle string rehydrated When the raw noodles are boiled, the number of starch particles of 10 μm or more present per 0.1 mm 2 of the part is 0 to 60, and the gelatinization degree of the starch in the noodle masses (diastase method) is 97% or more. It becomes a non-fried dry instant noodle that restores the same taste and texture.
【００１８】ここで冷温風とは、いわゆる熱風を除く意
である。本分野において熱風とは、７０℃以上の温度の
風を指すことが多いことから、冷温風とは、この温度未
満の温度の風を指すことになるが、一般的には常温（２
０±１５℃）〜６０℃前後の風を用いる。通常は、乾燥
機にて風を麺塊の下方から上方に向けて送風して乾燥す
る。これによって、水分含量が１０〜１５％の乾燥麺を
得ることができる。従って、請求項１に係る本発明のノ
ンフライ乾燥即席麺は、好ましくは水分含量が１０〜１
５％である。なお、この水分含量は、常圧加熱乾燥法に
より測定して得た値である。Here, the term "cold and warm air" means to exclude so-called hot air. In this field, hot air often refers to air having a temperature of 70 ° C. or higher, and thus cold / hot air refers to air having a temperature lower than this temperature, but it is generally at room temperature (2
0 ± 15 ° C) to about 60 ° C is used. Usually, a dryer is used to blow air from the bottom to the top of the noodle masses to dry them. Thereby, dried noodles having a water content of 10 to 15% can be obtained. Therefore, the non-fried dry instant noodles of the present invention according to claim 1 preferably have a water content of 10 to 1
5%. In addition, this water content is a value obtained by measurement by a normal pressure heat drying method.
【００１９】請求項１に係る本発明のノンフライ乾燥即
席麺は、上記したように、乾燥した麺の塊（玉）および
麺線の状態に着目したものであるが、請求項１に係る本
発明のノンフライ乾燥即席麺において、茹で麺を緻密な
麺線で嵩高な麺塊に乾燥することは、より具体的には麺
塊の密度が０．２５ｇ／ｃｍ3 以下で、麺塊重量に対す
る麺塊空隙体積が２．０〜４．５ｃｍ3 ／ｇに乾燥する
ことを意味する。As described above, the non-fried dry instant noodles according to the present invention are focused on the state of dried noodle masses (balls) and noodle strings, but the present invention according to claim 1 In the non-fried dry instant noodles of No. 3, drying the boiled noodles into a bulky noodle mass with a dense noodle string means that the density of the noodle masses is more specifically 0.25 g / cm 3 or less, and It means that the void volume is dried to 2.0 to 4.5 cm 3 / g.
【００２０】この場合、茹で麺を、好ましくは熱湯で茹
でる前に蒸熱処理した茹で麺を、麺塊の密度が０．２５
ｇ／ｃｍ3 以下で、麺塊重量に対する麺塊空隙体積が
２．０〜４．５ｃｍ3 ／ｇの緻密な麺線で嵩高な麺塊に
乾燥してなり、好ましくは冷温風に晒すことによって緻
密な麺線で嵩高な麺塊に乾燥してなり、湯戻しした麺線
の断面中心部０．１ｍｍ2 当たりに存在する１０μｍ以
上の澱粉粒が０〜６０個であり、かつ、麺塊の澱粉の糊
化度（ジアスターゼ法）が９７％以上である、生麺を茹
で上げたときと同等の食味食感に復元するノンフライ乾
燥即席麺となる。In this case, the boiled noodles, preferably boiled noodles steam-heated before boiling in hot water, have a noodle mass density of 0.25.
It is a dense noodle string having a noodle mass void volume of 2.0 to 4.5 cm 3 / g with respect to the noodle mass weight of g / cm 3 or less, which is dried into a bulky noodle mass and is preferably exposed to cold and warm air. A dense noodle string is dried into a bulky noodle mass, and 0 to 60 starch granules having a size of 10 μm or more are present per 0.1 mm 2 of the cross-sectional center of the noodle mass after reconstitution with hot water. The non-fried dry instant noodles have a gelatinization degree of starch (diastase method) of 97% or more and restore the same taste and texture as when raw noodles are boiled.
【００２１】すなわち、請求項６に係る本発明は、茹で
麺を緻密な麺線で嵩高な麺塊に乾燥することが、麺塊の
密度が０．２５ｇ／ｃｍ3 以下で、麺塊重量に対する麺
塊空隙体積が２．０〜４．５ｃｍ3 ／ｇに乾燥すること
である、請求項１乃至５のいずれかに記載のノンフライ
乾燥即席麺である。That is, according to the present invention of claim 6, it is possible to dry the boiled noodles into a bulky noodle mass with a dense noodle string, when the density of the noodle masses is 0.25 g / cm 3 or less, and the weight of the noodle masses is The non-fried dry instant noodles according to claim 1, wherein the noodle mass has a void volume of 2.0 to 4.5 cm 3 / g.
【００２２】ここで、まず麺塊の密度は０．２５ｇ／ｃ
ｍ3 以下である。麺塊の密度がこの値を越えると、麺塊
が密な状態となって麺線同士の付着も多くなるため、良
好な復元性が得られず、湯戻ししたときの麺線のほぐれ
性も十分でない。なお、密度の下限については、０．１
５ｇ／ｃｍ3 程度が適当であり、この値未満であると、
嵩高となって麺塊が壊れ易くなるなど麺塊の商品価値が
劣ったものとなる。First, the density of the noodle masses is 0.25 g / c.
m 3 or less. If the density of the noodle masses exceeds this value, the noodle masses will be in a dense state and the adhesion between the noodle strings will increase, so good resilience cannot be obtained, and the noodle strings will also loosen when rehydrated. not enough. The lower limit of the density is 0.1
About 5 g / cm 3 is suitable, and if less than this value,
The bulkiness of the noodle mass makes the noodle mass fragile and the commercial value of the noodle mass becomes inferior.
【００２３】ここでいう麺塊の密度とは、麺塊の重さを
麺塊の体積で除算して得た値であり、５個の麺について
得た測定値の平均値を用いる。以下に記載の他の物理デ
ータも、同様に５個の麺について測定を行い、測定値の
平均値を用いたものである。麺塊の重量は、麺塊を秤量
して求めた。また、麺塊の体積は、３次元イメージ計測
器（3D Laser Scanner、（株）アステックス社製）で測
定した。測定条件は、レーザースリットスキャンで分解
能４８分割／回転、二値化レベルは５０に設定して実施
した。The noodle mass density here is a value obtained by dividing the weight of the noodle masses by the volume of the noodle masses, and the average value of the measured values obtained for five noodles is used. The other physical data described below are also measured by similarly measuring five noodles and using the average value of the measured values. The weight of the noodle mass was obtained by weighing the noodle mass. The volume of the noodle mass was measured with a three-dimensional image measuring device (3D Laser Scanner, manufactured by Astex Co., Ltd.). The measurement conditions were a laser slit scan with a resolution of 48 divisions / rotation and a binarization level of 50.
【００２４】次に、麺塊重量に対する麺塊空隙体積は、
２．０〜４．５ｃｍ3 ／ｇであり、より好ましくは２．
５〜４．５ｃｍ3 ／ｇである。麺塊重量に対する麺塊空
隙体積が２．０ｃｍ3 ／ｇ未満であると、麺塊が密な状
態となり、本発明の特徴を有する乾燥即席麺が得られな
い。一方、上限値である４．５ｃｍ3 ／ｇを越えると、
嵩高になりすぎて麺塊が壊れ易くなり、好ましくない。Next, the noodle mass void volume relative to the noodle mass weight is
It is 2.0 to 4.5 cm 3 / g, and more preferably 2.
It is 5 to 4.5 cm 3 / g. When the void volume of the noodle masses is less than 2.0 cm 3 / g based on the weight of the noodle masses, the noodle masses are in a dense state, and the dried instant noodles having the characteristics of the present invention cannot be obtained. On the other hand, if the upper limit of 4.5 cm 3 / g is exceeded,
It is not preferable because it becomes too bulky and the noodle mass easily breaks.
【００２５】麺塊空隙の体積は、前述の３次元イメージ
計測器（3D Laser Scanner、（株）アステックス社製）
で測定した麺塊体積から麺線の体積を引算して算出した
値である。麺線の体積は、パンの体積を測定する方法
（菜種法）を応用して実施した。すなわち、菜種の代わ
りにグラニュー糖（スプーン印ＧＦ、新三井製糖製）を
用い、直径１８．７ｃｍ、高さ３．７ｃｍの円柱状の容
器に当該グラニュー糖を充填し、約５ｃｍの高さから３
０回タッピングした後、容器の上部より溢れているグラ
ニュー糖を物差しで擦りきった。次いで、同一の容器に
麺塊を１個置き、先程容器に充填したグラニュー糖を当
該容器に入れて約５ｃｍの高さから３０回タッピング
し、麺塊の空隙にグラニュー糖が十分に入り込むように
した。次に、溢れているグラニュー糖を物差しで擦りき
り、溢れたグラニュー糖をメスシリンダーに移し、約５
ｃｍの高さから３０回タッピングして体積値を読み取
り、これを麺線の体積とした。The volume of the noodle mass voids is determined by the above-mentioned three-dimensional image measuring device (3D Laser Scanner, manufactured by Astex Co., Ltd.).
It is a value calculated by subtracting the volume of noodle strips from the volume of noodle mass measured in. The noodle band volume was determined by applying a method for measuring the volume of bread (rapeseed method). That is, granulated sugar (spoon mark GF, manufactured by Shin Mitsui Sugar Co., Ltd.) was used instead of rapeseed, and the granulated sugar was filled in a cylindrical container having a diameter of 18.7 cm and a height of 3.7 cm, and the height was about 5 cm. Three
After tapping 0 times, the granulated sugar overflowing from the top of the container was scraped off with a ruler. Then, put one noodle mass in the same container, put the granulated sugar filled in the container into the container and tap the granulated sugar 30 times from a height of about 5 cm so that the granulated sugar sufficiently enters the voids of the noodle mass. did. Next, scrub the overflowing granulated sugar with a ruler, transfer the overflowing granulated sugar to a measuring cylinder, and
The volume value was read by tapping 30 times from the height of cm and used as the volume of noodle band.
【００２６】麺塊空隙の体積を麺塊重量で除算して得た
値が麺塊重量に対する麺塊空隙体積であり、麺線が粗で
あるか密であるかの状態および麺線の麺塊に占める空間
の程度を表すパラメーターである。この値は、麺線が粗
な状態であれば小さく、密な状態であれば大きくなる。
本発明の麺塊密度が０．２５ｇ／ｃｍ3 以下で、かつ麺
塊重量に対する麺塊空隙体積が２．０〜４．５ｃｍ3 ／
ｇであるノンフライ乾燥即席麺は、麺塊空隙率（麺塊体
積に占める麺塊空隙体積の割合）が６０％以上、好まし
くは６０〜８５％を示す。The value obtained by dividing the volume of the noodle mass voids by the noodle mass weight is the noodle mass void volume relative to the noodle mass weight, the state of whether the noodle strings are rough or dense, and the noodle masses of the noodle strings. It is a parameter that represents the degree of space occupied by. This value is small when the noodle strings are coarse, and is large when the noodle strings are dense.
The noodle mass density of the present invention is 0.25 g / cm 3 or less, and the noodle mass void volume relative to the noodle mass weight is 2.0 to 4.5 cm 3 /
The non-fried dry instant noodles of g have a noodle mass porosity (ratio of noodle mass void volume to noodle mass volume) of 60% or more, preferably 60 to 85%.
【００２７】以上のことから、本発明のノンフライ乾燥
即席麺は、麺塊の体積が大きく、密度が小さい、さらに
麺塊に占める麺線の体積が少ないこと、換言すれば麺線
は密の状態で、麺塊は粗の状態にあることが特色として
挙げられる。これに対して、一般的な熱風乾燥によるノ
ンフライ乾燥即席麺は、麺塊が比較的密である。また、
凍結真空乾燥によるノンフライ乾燥即席麺は、麺線の内
層に空隙が多くスポンジ状の構造を有し、麺線が粗の状
態で、その分麺線は太いため、麺塊の密度が小さい割り
には麺塊の空隙が少ない状態である。From the above, the non-fried dry instant noodles of the present invention have a large volume of noodle mass and a low density, and the volume of noodle strings occupying the noodle mass is small, in other words, the noodle strings are in a dense state. The characteristic feature is that the noodle masses are in a rough state. On the other hand, the non-fried dry instant noodles generally dried by hot air have a relatively dense noodle mass. Also,
Non-fried dry instant noodles by freeze-vacuum drying have a sponge-like structure with many voids in the inner layer of the noodle strings, and the noodle strings are in a coarse state, and the noodle strings are thicker accordingly, so the noodle mass density is small. Indicates that the noodle mass has few voids.
【００２８】本発明により、麺塊の密度を小さく、麺塊
重量に対する麺塊空隙体積を２．０〜４．５ｃｍ3 ／ｇ
とすることによって、麺線自体は密の状態にあり、麺塊
は空隙が多く形成されて粗の状態にある嵩高な製品が得
られる。このように、本発明に係るノンフライ乾燥即席
麺は、従来の製品と比較して特徴的な性質を有してい
る。According to the present invention, the density of the noodle masses is small, and the noodle mass void volume relative to the noodle mass weight is 2.0 to 4.5 cm 3 / g.
By doing so, the noodle strings themselves are in a dense state, and the noodle blocks have many voids, and a bulky product in a rough state can be obtained. As described above, the non-fried dry instant noodles according to the present invention have characteristic properties as compared with conventional products.
【００２９】上記した特性を有する本発明のノンフライ
乾燥即席麺は、簡便な方法で、かつ比較的短時間で製造
でき、しかも製造に際して高温の熱風乾燥や凍結真空乾
燥などの高コストの原因となる工程を必要としないとい
う利点がある。製造方法を例示すると、準強力粉に少量
の食塩およびかんすい粉を加えた後、水を添加して混合
し、混捏したのち、圧延して所定厚さの麺帯を作成す
る。次いで、この麺帯を切り刃を用いて切断し、生麺を
得る。当該生麺を蒸し器で蒸熱した後、麺線を１食ずつ
カットしてから茹で機で茹でる。しかる後、冷水で水洗
いし枠詰めしたのち、乾燥機にて冷温風、一般的には常
温〜６０℃前後の風を麺塊の下方から上方に向けて送風
して乾燥することによって、水分が約１０〜１５％の乾
燥麺を得ることができる。The non-fried dry instant noodles of the present invention having the above-mentioned characteristics can be produced by a simple method in a relatively short time, and at the time of production, they cause high cost such as hot hot air drying and freeze vacuum drying. There is an advantage that no process is required. As an example of the manufacturing method, after adding a small amount of salt and kansui flour to the semi-strong flour, water is added and mixed, and after kneading, rolling is performed to prepare a noodle strip having a predetermined thickness. Then, this noodle strip is cut with a cutting blade to obtain raw noodles. After steaming the raw noodles in a steamer, the noodle strings are cut one by one and then boiled in a boiling machine. After that, after washing with cold water and filling the frame, cold and warm air is blown from the lower part of the noodle masses to the upper part of the noodle masses by blowing cool and warm air, generally at around room temperature to 60 ° C, to dry the water. About 10-15% of dried noodles can be obtained.
【００３０】請求項１に係る本発明のノンフライ乾燥即
席麺は、上記したように、茹で麺を緻密な麺線で嵩高な
麺塊に乾燥してなる、生麺を茹で上げたときと同等の食
味食感に復元するノンフライ乾燥即席麺であるが、この
復元は、請求項７に記載したように、熱湯を注いで短時
間で喫食可能な状態にする復元である。The non-fried dry instant noodles of the present invention according to claim 1 are, as described above, obtained by drying boiled noodles into a bulky noodle mass with a dense noodle string, which is equivalent to when raw noodles are boiled. The non-fried dry instant noodles restore the taste and texture, and as described in claim 7, the restoration is a restoration in which boiling water is poured to make the noodles ready for eating.
【００３１】この場合、茹で麺を、好ましくは熱湯で茹
でる前に蒸熱処理した茹で麺を、緻密な麺線で嵩高な麺
塊に、より具体的には麺塊の密度が０．２５ｇ／ｃｍ3
以下で、麺塊重量に対する麺塊空隙体積が２．０〜４．
５ｃｍ3 ／ｇの緻密な麺線で嵩高な麺塊に乾燥してな
り、好ましくは冷温風に晒すことによって緻密な麺線で
嵩高な麺塊に乾燥してなり、湯戻しした麺線の断面中心
部０．１ｍｍ2 当たりに存在する１０μｍ以上の澱粉粒
が０〜６０個であり、かつ、麺塊の澱粉の糊化度（ジア
スターゼ法）が９７％以上である、熱湯を注いで短時間
で喫食可能な状態にする復元により、生麺を茹で上げた
ときと同等の食味食感に復元するノンフライ乾燥即席麺
となる。In this case, the boiled noodles, preferably boiled noodles that have been steam-heated before boiling in hot water, are formed into a bulky noodle mass with a dense noodle band, more specifically, a density of the noodle masses of 0.25 g / cm 3. 3
In the following, the noodle mass void volume relative to the noodle mass weight was 2.0 to 4.
5 cm 3 / g of dense noodle strings dried into bulky noodle masses, preferably dried by exposure to cold / warm air into dense noodle masses into bulky noodle masses, cross section of noodle strings reconstituted with hot water There are 0 to 60 starch particles of 10 μm or more present in the central part of 0.1 mm 2 and the gelatinization degree of the starch in the noodle masses (diastase method) is 97% or more. Pouring hot water for a short time The non-dried instant noodles are restored to the same taste and taste as when fresh noodles are boiled by restoring them to a edible state.
【００３２】請求項１に係る本発明のノンフライ乾燥即
席麺は、湯戻しによって短時間で喫食可能な状態にな
る。すなわち、通常の９０〜１００℃、３〜５分間の湯
戻しによって喫食可能な状態に復元する。しかも喫食可
能な状態からの茹で伸びが遅いという特色がある。The non-fried dry instant noodles of the present invention according to claim 1 can be eaten in a short time by reconstitution with hot water. That is, it is restored to an edible state by returning the hot water for 90 to 100 ° C. for 3 to 5 minutes. Moreover, it has the characteristic that it grows slowly from the edible state.
【００３３】さらに、請求項１に係る本発明のノンフラ
イ乾燥即席麺は、請求項８に記載したように、湯戻し時
のほぐれ性がよく、復元された麺線が滑らかで、よい口
当たりを有している。すなわち、湯戻ししたときのほぐ
れ性に優れている上に、復元された麺線は滑らかで、口
当たりがよく、弾力に富んでいて食味食感が良好であ
る。Furthermore, the non-fried dry instant noodles of the present invention according to claim 1 have, as described in claim 8, good raveling property upon returning to hot water, smooth restored noodle strings, and good mouthfeel. is doing. That is, in addition to being excellent in loosening properties when reconstituted with hot water, the restored noodle strings are smooth, have a pleasant mouthfeel, are rich in elasticity, and have a good taste and texture.
【００３４】この場合、茹で麺を、好ましくは熱湯で茹
でる前に蒸熱処理した茹で麺を、緻密な麺線で嵩高な麺
塊に、より具体的には麺塊の密度が０．２５ｇ／ｃｍ3
以下で、麺塊重量に対する麺塊空隙体積が２．０〜４．
５ｃｍ3 ／ｇの緻密な麺線で嵩高な麺塊に乾燥してな
り、好ましくは冷温風に晒すことによって緻密な麺線で
嵩高な麺塊に乾燥してなり、湯戻しした麺線の断面中心
部０．１ｍｍ2 当たりに存在する１０μｍ以上の澱粉粒
が０〜６０個であり、かつ、麺塊の澱粉の糊化度（ジア
スターゼ法）が９７％以上である、熱湯を注いで短時間
で喫食可能な状態にする復元により、湯戻し時のほぐれ
性がよく、復元された麺線が滑らかで、よい口当たりを
有し、生麺を茹で上げたときと同等の食味食感に復元す
るノンフライ乾燥即席麺となる。In this case, boiled noodles, preferably boiled noodles that have been steam-heated before boiling in hot water, are made into dense bulky noodles with a dense noodle band, more specifically, a density of the noodle masses of 0.25 g / cm 2. 3
In the following, the noodle mass void volume relative to the noodle mass weight was 2.0 to 4.
5 cm 3 / g of dense noodle strings dried into bulky noodle masses, preferably dried by exposure to cold / warm air into dense noodle masses into bulky noodle masses, cross section of noodle strings reconstituted with hot water There are 0 to 60 starch particles of 10 μm or more present in the central part of 0.1 mm 2 and the gelatinization degree of the starch in the noodle masses (diastase method) is 97% or more. Pouring hot water for a short time By restoring to a state where it can be eaten, it has a good loosening property when reconstituted with hot water, the restored noodle strings have a smooth texture, have a good mouth feel, and restore the same taste and texture as when raw noodles are boiled. Non-fried dry instant noodles.
【００３５】[0035]
【実施例】以下に、本発明を実施例により説明するが、
本発明はこれらによって制限されるものではない。EXAMPLES The present invention will be described below with reference to examples.
The present invention is not limited to these.
【００３６】実施例１
準強力粉４ｋｇを１００重量部とし、これに食塩１重量
部およびかんすい粉１重量部を加えた後、３３重量部の
水を添加して混合し、混捏したのち、圧延して厚さ１．
２ｍｍの麺帯を作成した。次いで、この麺帯を切り刃２
２番角を用いて切断し、生麺を得た。当該生麺をトンネ
ル型蒸し器により９５〜１００℃にて約３分間蒸熱した
後、麺線を１食ずつカットし、茹で機で沸騰水浴中にて
約２分３０秒間茹でた。しかる後、冷水で水洗いし枠詰
めしたのち、乾燥機にて約３０℃の風を毎秒約５メート
ルの速度で麺塊に対し下方より上方に向けて送って乾燥
し、約４時間後に水分約１２％の乾燥麺を得た。この乾
燥麺について諸物性を測定した。結果を第１表に示す。Example 1 4 kg of semi-strong flour was made into 100 parts by weight, 1 part by weight of salt and 1 part by weight of kansui powder were added thereto, and then 33 parts by weight of water was added and mixed, kneaded and rolled. Thickness 1.
A 2 mm noodle strip was created. Then, cut this noodle strip into 2
Raw noodles were obtained by cutting using a No. 2 corner. The raw noodles were steamed with a tunnel type steamer at 95 to 100 ° C. for about 3 minutes, and then the noodle strings were cut one by one and boiled in a boiling water bath for about 2 minutes and 30 seconds. Then, after washing with cold water and filling in the frame, a dryer blows air at about 30 ° C at a speed of about 5 meters per second from below to above the noodle masses to dry it, and after about 4 hours, the moisture content is reduced. 12% dry noodles were obtained. Various physical properties of this dried noodle were measured. The results are shown in Table 1.
【００３７】比較例１
実施例１と同様にして得た生麺をトンネル型蒸し器によ
り９５〜１００℃にて約３分間蒸熱した。次いで、麺線
を１食ずつカットし枠詰めした後、乾燥機にて８５〜１
００℃の熱風を毎秒約３メートルの速度で麺塊に当てて
乾燥し、約５０分後に水分約１２％の乾燥麺を得た。こ
の乾燥麺について諸物性を測定した。結果を第１表に示
す。Comparative Example 1 Raw noodles obtained in the same manner as in Example 1 were steamed in a tunnel type steamer at 95 to 100 ° C. for about 3 minutes. Next, cut the noodle strips one by one and pack them in a frame, and then dry them with a drier 85-1.
Hot noodles at 00 ° C. were applied to the noodle masses at a rate of about 3 meters per second to dry the noodle masses, and after about 50 minutes, dried noodles having a moisture content of about 12% were obtained. Various physical properties of this dried noodle were measured. The results are shown in Table 1.
【００３８】比較例２
実施例１と同様にして得た生麺をトンネル型蒸し器によ
り９５〜１００℃にて約３分間蒸熱した。次いで、麺線
を１食ずつカットし、茹で機で約２分３０秒間茹でた
後、冷水にて水洗いし枠詰めした後、−６０℃にて急速
冷凍し、−２０℃にて保管後、真空乾燥し、約２４時間
後に水分約１０％の乾燥麺を得た。この乾燥麺について
諸物性を測定した。結果を第１表に示す。Comparative Example 2 Raw noodles obtained in the same manner as in Example 1 were steamed in a tunnel type steamer at 95 to 100 ° C. for about 3 minutes. Then, the noodle strings are cut one by one, boiled in a boiler for about 2 minutes and 30 seconds, washed with cold water, framed, and then frozen rapidly at -60 ° C and stored at -20 ° C. It was vacuum dried, and after about 24 hours, dried noodles having a water content of about 10% were obtained. Various physical properties of this dried noodle were measured. The results are shown in Table 1.
【００３９】[0039]
【表１】第１表 ＊１：数値は５個のデータの平均±標準偏差[Table 1] Table 1 * 1: The numerical value is the average of 5 data ± standard deviation
【００４０】第１表から明らかなように、実施例１の乾
燥即席麺は、比較例１〜２の乾燥麺に比べて麺塊体積が
大きく、麺塊密度が小さいことが分かる。さらに、麺塊
重量に対する麺塊空隙体積も２．０ｃｍ3 ／ｇ以上であ
り、他の乾燥麺よりも格段に大きい値であることが分か
る。As is apparent from Table 1, the dried instant noodles of Example 1 have a larger noodle mass volume and a smaller noodle mass density than the dried noodles of Comparative Examples 1-2. Further, the void volume of the noodle masses with respect to the weight of the noodle masses was 2.0 cm 3 / g or more, which is significantly higher than that of other dry noodles.
【００４１】試験例１
この例では、上記実施例および比較例で作成した乾燥即
席麺について、外観上の比較をするために、それぞれの
乾燥即席麺の上側表面並びに側面について視覚的に観察
して評価した。結果を図１〜３に示す。各図のＡは、乾
燥即席麺の上側表面を、Ｂは側面を示している。図１が
実施例１の乾燥即席麺、図２が比較例１の試作品、図３
が比較例２の試作品である。図から明らかなように、実
施例１の乾燥即席麺は、密度の高い麺線が絡み合って形
成された麺塊には隙間が多く、しかも嵩高であることが
分かる。これに対して、比較例１の試作品は、麺塊の空
隙が少なく、密の状態にあり、嵩高さも不十分であるこ
とが分かる。また、比較例２の試作品は、麺塊の嵩はあ
るものの麺塊の空隙が少なくて、麺の色が白っぽく、外
観上も好ましくない。Test Example 1 In this example, in order to compare the appearance of the dried instant noodles prepared in the above-mentioned Examples and Comparative Examples, the upper surface and side surface of each dried instant noodle were visually observed. evaluated. The results are shown in FIGS. In each figure, A shows the upper surface of the dried instant noodles and B shows the side surface. FIG. 1 is a dried instant noodle of Example 1, FIG. 2 is a prototype of Comparative Example 1, and FIG.
Is a prototype of Comparative Example 2. As is clear from the figure, in the dried instant noodles of Example 1, the noodle mass formed by intertwining the dense noodle strings has many gaps and is bulky. On the other hand, it can be seen that the prototype of Comparative Example 1 has a small number of voids in the noodle mass, is in a dense state, and has an insufficient bulkiness. In the prototype of Comparative Example 2, although the noodle mass has a bulk, the voids in the noodle mass are small, the noodle color is whitish, and the appearance is not preferable.
【００４２】試験例２
実施例１および比較例１、２で作成した乾燥即席麺の澱
粉糊化度を前記したジアスターゼ法により測定し、比較
した。その結果、実施例１の乾燥即席麺は９８％であっ
たのに対し、比較例１の試作品は９４％、比較例２の試
作品は９８％であった。Test Example 2 The starch gelatinization degree of the dried instant noodles prepared in Example 1 and Comparative Examples 1 and 2 was measured by the above-mentioned diastase method and compared. As a result, the dry instant noodles of Example 1 were 98%, whereas the prototypes of Comparative Example 1 were 94% and the prototypes of Comparative Example 2 were 98%.
【００４３】試験例３
この例では、前記した方法によって、ノンフライ乾燥即
席麺を湯戻しした麺線の断面中心部における澱粉粒の数
を調べた。その結果、実施例１の乾燥即席麺は、０．１
ｍｍ2 当たりに換算した平均値が１０個であった。これ
に対して、熱風乾燥法で得た乾燥即席麺（比較例１）は
平均値が１２７個、凍結真空乾燥法で得た乾燥即席麺
（比較例２）は平均値が１８個であった。このことか
ら、本発明の乾燥即席麺における澱粉粒の存在割合は、
他の乾燥即席麺に比べて少なく、特に熱風乾燥法で得た
乾燥即席麺に比べて格段に少ないことが明らかである。
なお、図４〜６はいずれも、ノンフライ乾燥即席麺を湯
戻しした麺線断面の中心部の顕微鏡写真であり、図４は
実施例１の乾燥即席麺、図５は比較例１の乾燥即席麺、
図６は比較例２の乾燥即席麺の写真をそれぞれ示す。Test Example 3 In this example, the number of starch granules in the central portion of the cross section of the noodle strings obtained by reconstitution of non-fried dry instant noodles with hot water was examined by the method described above. As a result, the dried instant noodles of Example 1 were 0.1
The average value converted per mm 2 was 10. In contrast, the dry instant noodles obtained by the hot air drying method (Comparative Example 1) had an average value of 127, and the dry instant noodles obtained by the freeze vacuum drying method (Comparative Example 2) had an average value of 18 pieces. . From this, the presence ratio of starch grains in the dried instant noodles of the present invention is
It is clear that the amount is smaller than other dry instant noodles, and in particular, much less than the dry instant noodles obtained by the hot air drying method.
4 to 6 are all micrographs of the central portion of the cross section of the noodle strings in which non-fried dry instant noodles are reconstituted with hot water. FIG. 4 is the dried instant noodles of Example 1, and FIG. 5 is the dried instant noodles of Comparative Example 1. noodles,
FIG. 6 shows photographs of dried instant noodles of Comparative Example 2, respectively.
【００４４】試験例４
実施例１における茹で時間を表示したように変化させた
場合に得られたノンフライ乾燥即席麺について、麺塊の
澱粉のα化度および湯戻しした麺線の断面における澱粉
粒の数を調べた。それぞれの測定方法は、試験例２およ
び３に示した方法と同じである。また、食味食感の評価
（総合評価）を経験豊富なパネラー１０名により実施
し、下記の４段階で評価し、平均値を求めて対応する下
記の記号で示した。結果を第２表に示す。
４：非常に良い、３：良い、２：悪い、１：非常に悪い
３．５以上：◎、２．５以上３．５未満：○、１．５以
上２．５未満：△、１．５未満：×Test Example 4 For non-fried dried instant noodles obtained when the boiling time was changed as indicated in Example 1, the degree of gelatinization of starch in the noodle mass and the starch grains in the cross section of the noodle strings rehydrated I checked the number of. The respective measuring methods are the same as those shown in Test Examples 2 and 3. Further, the evaluation of taste and texture (comprehensive evaluation) was carried out by 10 experienced panelists, the evaluation was carried out in the following four stages, and the average value was obtained and indicated by the corresponding symbols below. The results are shown in Table 2. 4: Very good, 3: Good, 2: Bad, 1: Very bad 3.5 or more: ◎, 2.5 or more and less than 3.5: ○, 1.5 or more and less than 2.5: Δ, 1. Less than 5: ×
【００４５】[0045]
【表２】第２表 [Table 2] Table 2
【００４６】試験例５
前記実施例１および比較例１〜２で得た各乾燥即席麺試
作品を６５ｇずつ容器に入れて約９５℃の熱湯４５０ｍ
Ｌを注ぎ、蓋をして４分経過後に麺線の箸によるほぐれ
具合、湯戻り（復元性）、調理直後の食味食感（滑らか
さ、弾力、美味しさ）並びに調理１０分後の食味食感
（滑らかさ、弾力、美味しさ）について評価し、さらに
総合的な評価を行った。これらの評価は、試験例４の方
法に従った。結果を第３表に示す。Test Example 5 65 g of each of the dried instant noodle prototypes obtained in Example 1 and Comparative Examples 1 and 2 was placed in a container and heated to about 95 ° C. for 450 m.
After 4 minutes after pouring L and lid, the noodle strings are loosened with chopsticks, rehydrated (restoring property), tasted immediately after cooking (smoothness, elasticity, deliciousness) and 10 minutes after cooking The feeling (smoothness, elasticity, and deliciousness) was evaluated, and further comprehensive evaluation was performed. These evaluations were according to the method of Test Example 4. The results are shown in Table 3.
【００４７】[0047]
【表３】第３表 １）：調理直後の食味食感、 ２）：調理１０分後の食味食感[Table 3] Table 3 1): texture immediately after cooking, 2): texture after 10 minutes of cooking
【００４８】第３表に示したように、本発明の乾燥即席
麺である実施例１の試作品は、すべての評価項目におい
て非常に良いとの評価を得ており、比較例１〜２の試作
品よりも優れていることが明らかである。特に、調理１
０分後の食味食感が優れていることから、喫食可能な状
態からの茹で伸びが遅いことが分かる。As shown in Table 3, the prototype of Example 1 which is the dried instant noodle of the present invention was evaluated to be very good in all the evaluation items, and the prototypes of Comparative Examples 1 and 2 were evaluated. It is clearly superior to the prototype. Especially cooking 1
Since the taste and texture after 0 minutes are excellent, it can be seen that the growth from the ready-to-eat state is slow.
【００４９】試験例６
実施例１における乾燥機の温度と風量を調整して、麺塊
の嵩が異なるノンフライ乾燥即席麺を製造し、麺塊密度
並びに麺塊重量に対する麺塊空隙体積を測定した。な
お、これらの測定条件は前記した通りである。また、食
味食感（総合評価）を試験例４の方法に従って評価し
た。結果を第４表に示す。Test Example 6 By adjusting the temperature and air flow of the dryer in Example 1, non-fried dried instant noodles having different bulks of noodles were produced, and the density of noodles and the void volume of the noodles with respect to the weight of the noodles were measured. . Note that these measurement conditions are as described above. The taste and texture (comprehensive evaluation) was evaluated according to the method of Test Example 4. The results are shown in Table 4.
【００５０】[0050]
【表４】第４表
＊：食味食感は良いが、麺塊の嵩が大きくなり過ぎて壊
れ易い。[Table 4] Table 4 *: The taste and texture are good, but the noodle mass becomes too bulky and easily broken.
【００５１】第４表の結果によれば、麺塊の密度が０．
２５ｇ／ｃｍ3 以下であり、かつ麺塊重量に対する麺塊
空隙体積が２．０〜４．５ｃｍ3 ／ｇである場合にの
み、食味食感に優れ、しかも麺塊の嵩が大き過ぎず、壊
れにくいノンフライ乾燥即席麺となることが分かる。According to the results shown in Table 4, the density of the noodle masses was 0.
Only when the noodle mass void volume relative to the noodle mass weight is 25 g / cm 3 or less and 2.0 to 4.5 cm 3 / g, the taste and texture are excellent, and the bulk of the noodle mass is not too large. You can see that it becomes a non-fried dry instant noodle that is hard to break.
【００５２】[0052]
【発明の効果】本発明により、湯戻しによって短時間で
喫食可能な状態になること、湯戻ししたときのほぐれ性
に優れていること、湯戻しして復元された麺線が滑らか
で、口当たりがよく、弾力性に富み、食味食感がよいこ
と、喫食可能な状態からの茹で伸びが遅いこと、等の優
れた性質を有するノンフライ乾燥即席麺が提供される。EFFECTS OF THE INVENTION According to the present invention, the product can be eaten in a short time by reconstitution with hot water, has excellent looseness when reconstituted with hot water, and the noodle strings restored by reconstitution with hot water are smooth and have a smooth texture. A non-fried dry instant noodle having excellent properties such as good quality, good elasticity, good taste and texture, slow growth in boil from an edible state, and the like are provided.
【図１】 実施例１の乾燥即席麺の外観を示す写真（図
面代用写真）であり、Ａは上側表面を、Ｂは側面を示
す。FIG. 1 is a photograph (photograph as a substitute for a drawing) showing the appearance of a dried instant noodle of Example 1, where A is the upper surface and B is the side surface.
【図２】 比較例１の乾燥即席麺の外観を示す写真（図
面代用写真）であり、Ａは上側表面を、Ｂは側面を示
す。FIG. 2 is a photograph (drawing substitute photograph) showing the appearance of the dried instant noodles of Comparative Example 1, where A is the upper surface and B is the side surface.
【図３】 比較例２の乾燥即席麺の外観を示す写真（図
面代用写真）であり、Ａは上側表面を、Ｂは側面を示
す。FIG. 3 is a photograph (drawing substitute photograph) showing the appearance of a dried instant noodle of Comparative Example 2, where A is the upper surface and B is the side surface.
【図４】 実施例１の乾燥即席麺を湯戻しした麺線の断
面中心部の顕微鏡写真（図面代用写真）である。FIG. 4 is a micrograph (drawing substitute photograph) of a cross-sectional center portion of a noodle band obtained by reconstitution of the dried instant noodle of Example 1 with hot water.
【図５】 比較例１の乾燥即席麺を湯戻しした麺線の断
面中心部の顕微鏡写真（図面代用写真）である。FIG. 5 is a micrograph (drawing substitute photograph) of a cross-sectional center portion of a noodle band in which the dried instant noodles of Comparative Example 1 were reconstituted with hot water.
【図６】 比較例２の乾燥即席麺を湯戻しした麺線の断
面中心部の顕微鏡写真（図面代用写真）である。FIG. 6 is a micrograph (drawing substitute photograph) of a cross-sectional center portion of a noodle band in which the dried instant noodles of Comparative Example 2 were reconstituted with hot water.
Claims (8)
してなる、生麺を茹で上げたときと同等の食味食感に復
元するノンフライ乾燥即席麺。1. A non-fried dry instant noodle, which is obtained by drying boiled noodles into a bulky noodle mass with a dense noodle string, and which restores the same taste and taste as when raw noodles are boiled.
たものである、請求項１記載のノンフライ乾燥即席麺。2. The non-fried dry instant noodles according to claim 1, wherein the boiled noodles are steam-heat treated before boiling in boiling water.
2 当たりに存在する１０μｍ以上の澱粉粒が０〜６０個
である、請求項１又は２記載のノンフライ乾燥即席麺。3. The center portion of the cross section of the noodle strings reconstituted with hot water is 0.1 mm.
The non-fried dry instant noodles according to claim 1 or 2, wherein the number of starch particles of 10 µm or more present per 2 is 0 to 60.
が９７％以上である請求項３記載のノンフライ乾燥即席
麺。4. The degree of gelatinization of starch in noodle masses (diastase method)
Is 97% or more, and the non-fried dry instant noodles according to claim 3.
ある、請求項１乃至４のいずれかに記載のノンフライ乾
燥即席麺。5. The non-fried dry instant noodles according to claim 1, wherein the drying is drying by exposing to cold and warm air.
することが、麺塊の密度が０．２５ｇ／ｃｍ3 以下で、
麺塊重量に対する麺塊空隙体積が２．０〜４．５ｃｍ3
／ｇに乾燥することである、請求項１乃至５のいずれか
に記載のノンフライ乾燥即席麺。6. Drying the boiled noodles into a bulky noodle mass with a dense noodle string, when the density of the noodle masses is 0.25 g / cm 3 or less,
The noodle mass void volume is 2.0 to 4.5 cm 3 with respect to the noodle mass weight.
Non-fried dry instant noodles according to any one of claims 1 to 5, wherein the instant noodles are dried at a rate of / g.
な状態にする復元である、請求項１乃至６のいずれかに
記載のノンフライ乾燥即席麺。7. The non-fried dry instant noodles according to any one of claims 1 to 6, wherein the restoration is a restoration in which hot water is poured to make the food ready to be eaten in a short time.
麺線が滑らかで、よい口当たりを有する、請求項７記載
のノンフライ乾燥即席麺。8. The non-fried dry instant noodles according to claim 7, which have good loosening properties when reconstituted in hot water, the restored noodle strings are smooth and have a good mouthfeel.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160117001A (en) * | 2015-03-31 | 2016-10-10 | 씨제이제일제당 (주) | Preparation method of non-fried instant cup noodle |
| JP2016182068A (en) * | 2015-03-26 | 2016-10-20 | 日清食品ホールディングス株式会社 | Method for drying noodle ribbon with hot air |
| JP2022053445A (en) * | 2020-09-24 | 2022-04-05 | マルキ株式会社 | Production method for instant noodle |
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2002
- 2002-09-03 JP JP2002257291A patent/JP3645238B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016182068A (en) * | 2015-03-26 | 2016-10-20 | 日清食品ホールディングス株式会社 | Method for drying noodle ribbon with hot air |
| KR20160117001A (en) * | 2015-03-31 | 2016-10-10 | 씨제이제일제당 (주) | Preparation method of non-fried instant cup noodle |
| KR101960565B1 (en) * | 2015-03-31 | 2019-03-20 | 씨제이제일제당 (주) | Preparation method of non-fried instant cup noodle |
| JP2022053445A (en) * | 2020-09-24 | 2022-04-05 | マルキ株式会社 | Production method for instant noodle |
| JP7351047B2 (en) | 2020-09-24 | 2023-09-27 | マルキ株式会社 | Method of manufacturing instant noodles |
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