JP2015164419A - Method for producing molded noodle snack cereal, and molded noodle snack cereal - Google Patents
Method for producing molded noodle snack cereal, and molded noodle snack cereal Download PDFInfo
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Abstract
Description
この発明は、麺の細片が結着剤で結合されて所定形状に成形された成形麺スナック菓子に関する。 The present invention relates to a shaped noodle snack confectionery in which strips of noodles are bonded to each other with a binder and formed into a predetermined shape.
細片状の麺が結着剤で結合されて所定形状に成形された麺スナック菓子の従来品としては、（株）ほくみんから販売されている「白クマ塩味ラーメンバー」が挙げられる。「白クマ塩味ラーメンバー」では、麺の細片が全て小麦粉麺の細片であり、結着剤としてプルランが使用されている。
特許文献１には、成形スナック菓子の製造方法の従来技術に関する記載がある。具体的には、粟おこしやグラノラバーが、通常、砂糖、水飴、卵白、ゼラチン等を結着剤として製造されていることと、即席食品等に利用される成形食品は、例えば具材のフリーズドライ時に大量のデキストリンを結着材として添加混合することによって製造されていることが記載されている。
As a conventional noodle snack confectionery in which strip-like noodles are combined with a binder and formed into a predetermined shape, “White bear salty ra-member” sold by Hokumin Co., Ltd. can be mentioned. In “White Bear Salty Lara Member”, all the noodle strips are flour noodle strips, and pullulan is used as a binder.
Patent Document 1 describes a conventional technique for a method for producing a molded snack. Specifically, okoko or granola rubber is usually manufactured using sugar, starch syrup, egg white, gelatin or the like as a binder, and molded foods used for instant foods are, for example, freeze-dried ingredients. It is described that it is sometimes produced by adding and mixing a large amount of dextrin as a binder.
特許文献１には、また、食感、歯ざわりを積極的に持たせた成形食品の製造方法が記載されている。その方法は、複数個の可食素材片に結着剤を加えて混合する混合工程と、前記各可食素材片と結着剤の混合物を成形型内に投入する投入工程と、該成形型内の混合物に所定の圧力を加えることにより該成形型内で成形体を形成する加圧工程と、前記成形体を前記成形型内から離型させる離型工程を有する。 Patent Document 1 also describes a method for producing a molded food product that has a positive texture and texture. The method includes a mixing step of adding a binder to a plurality of edible material pieces and mixing, a charging step of feeding the mixture of each edible raw material piece and a binder into a mold, and the mold A pressurizing step for forming a molded body in the mold by applying a predetermined pressure to the mixture, and a mold releasing step for releasing the molded body from the mold.
この方法で使用する可食素材片の例として、粒状、細片状に形成した即席麺屑が記載され、結着剤の例としてα化澱粉粉末を使用することが記載されている。結着剤の具体例としては「α化穀類粉末に対して８５vol ％のエチルアルコール等の含水アルコールを添加した含水アルコール含浸α化穀類粉末結着剤」が好適であって、これを用いることで「α化穀類粉末の急速な餅化現象を抑制でき良好な結着効果が得られる」と記載されている。 As an example of the edible material piece used in this method, instant noodle scraps formed in a granular and strip shape are described, and the use of pregelatinized starch powder is described as an example of a binder. As a specific example of the binder, “a hydrous alcohol-impregnated alpha cereal powder binder in which 85% by volume of a hydrous alcohol such as ethyl alcohol is added to the alpha cereal powder” is preferable, and this is used. “It is possible to suppress the rapid hatching phenomenon of the pregelatinized cereal powder and to obtain a good binding effect”.
前記従来品には、食感が硬すぎて食べにくいという問題点がある。
この発明の課題は、細片状の麺が結着剤で結合されて所定形状に成形された成形麺スナック菓子として、従来品と比較して食べやすいものを得ることである。
The conventional product has a problem that the texture is too hard to eat.
An object of the present invention is to obtain a food that is easy to eat as compared to a conventional product as a shaped noodle snack confectionery in which strip-shaped noodles are bonded with a binder and formed into a predetermined shape.
上記課題を解決するために、この発明の一態様である成形麺スナック菓子の製造方法は、下記の構成(1) 〜(5) を有することを特徴とする。
(1) α化されていない澱粉およびα化澱粉で構成される主材と水を所定時間混合することで第一の生地を得る工程と、前記第一の生地を圧延して第一の麺帯を得る圧延工程と、前記第一の麺帯を切断して第一の麺線を得る切断工程と、前記第一の麺線を蒸気中で所定時間加熱する蒸し工程と、前記蒸し工程後の第一の麺線を油で揚げるフライ工程と、を含む方法で澱粉麺の細片を製造する。
In order to solve the above problems, a method for producing a shaped noodle snack according to one aspect of the present invention is characterized by having the following configurations (1) to (5).
(1) A step of obtaining a first dough by mixing a non-pregelatinized starch and a main ingredient composed of pregelatinized starch and water for a predetermined time, and rolling the first dough to form a first noodle A rolling step for obtaining a strip, a cutting step for cutting the first noodle strip to obtain a first noodle strand, a steaming step for heating the first noodle strand for a predetermined time in steam, and after the steaming step The starch noodle strips are produced by a method comprising a frying step of frying the first noodle strings in oil.
(2) 小麦粉と水を含む混合物を所定時間捏ねることで第二の生地を得る工程と、前記第二の生地を圧延して第二の麺帯を得る圧延工程と、前記第二麺帯を切断して第二麺線を得る切断工程と、前記第二麺線を蒸気中で所定時間加熱する蒸し工程と、前記蒸し工程後の第二麺線を油で揚げるフライ工程と、を含む方法で小麦粉麺の細片を製造する。
(3) 前記各方法で製造された前記澱粉麺の細片および前記小麦粉麺の細片と、デキストロース当量が１０以上１８以下のマルトデキストリンと酸化澱粉を、質量比でマルトデキストリン：酸化澱粉＝５０〜９９：５０〜１の割合で含有する結着剤溶液と、を混合して麺片混合物を得る混合工程を行う。
(2) A step of obtaining a second dough by kneading a mixture containing flour and water for a predetermined time, a rolling step of rolling the second dough to obtain a second noodle strip, and the second noodle strip A method comprising: a cutting step for cutting to obtain a second noodle string; a steaming step for heating the second noodle string in steam for a predetermined time; and a frying step for frying the second noodle string after the steaming step with oil. To produce flour noodle strips.
(3) The starch noodle strips and wheat flour noodle strips produced by the above methods, maltodextrin and oxidized starch having a dextrose equivalent of 10 to 18 in terms of mass ratio: maltodextrin: oxidized starch = 50 ~ 99: The mixing process which mixes with the binder solution contained in the ratio of 50-1 and obtains a noodle piece mixture is performed.
(4) 前記麺片混合物を所定形状（例えば、直方体状、立方体状、円筒状、三角柱状など）の成形体に加工にする成形工程を行う。
(5) 前記成形体を乾燥する乾燥工程を行う。
前記一態様の成形麺スナック菓子の製造方法は、下記の構成(6) および(7) の少なくともいずれかを有することができる。
(6) 前記第一の生地を得る工程で使用する主材を構成するα化されていない澱粉とα化澱粉との含有割合は、質量比で、α化されていない澱粉：α化澱粉＝１４４：４０である。
(7) 前記麺片混合物中の前記澱粉麺の細片と前記小麦粉麺の細片との含有割合は、質量比で、澱粉麺の細片：小麦粉麺の細片＝２５：７５である。
(4) A molding step is performed for processing the noodle pieces mixture into a molded body having a predetermined shape (for example, a rectangular parallelepiped shape, a cubic shape, a cylindrical shape, a triangular prism shape, etc.).
(5) A drying step of drying the molded body is performed.
The method for producing a molded noodle snack according to one aspect may have at least one of the following configurations (6) and (7).
(6) The content ratio of the non-pregelatinized starch and the pregelatinized starch constituting the main material used in the step of obtaining the first dough is a mass ratio of non-pregelatinized starch: pregelatinized starch = 144: 40.
(7) The content ratio of the starch noodle strips and the wheat flour noodle strips in the noodle strip mixture is a mass ratio of starch noodle strips: flour noodle strips = 25: 75.
この発明の別の態様である成形麺スナック菓子は、麺の細片が結着剤で結合されて所定形状に成形された成形麺スナック菓子であって、前記麺の細片は、澱粉麺の細片と小麦粉麺の細片とからなり、前記各細片の配合比は、質量比で、澱粉麺の細片：小麦粉麺の細片＝２５：７５であり、前記結着剤は、デキストロース当量が１０以上１８以下のマルトデキストリンと酸化澱粉を、質量比でマルトデキストリン：酸化澱粉＝５０〜９９：５０〜１の割合で含有することを特徴とする。 Molded noodle snacks according to another embodiment of the present invention are molded noodle snacks formed by combining noodle strips with a binder to form a predetermined shape, wherein the noodle strips are starch noodle strips. And the mixture ratio of each of the pieces is a mass ratio of starch noodle pieces: wheat flour noodle pieces = 25: 75, and the binder has a dextrose equivalent. 10 to 18 or less maltodextrin and oxidized starch are contained in a mass ratio of maltodextrin: oxidized starch = 50 to 99:50 to 1.
前記一態様の成形麺スナック菓子の製造方法によれば、従来品より柔らかく、噛んだ時に口の中で簡単に麺がほぐれる成形麺スナック菓子を得ることができる。
前記別の態様である成形麺スナック菓子は、従来品より柔らかく、噛んだ時に口の中で簡単に麺がほぐれるものである。
According to the method for producing a shaped noodle snack according to the above aspect, it is possible to obtain a shaped noodle snack that is softer than the conventional product and can be easily loosened in the mouth when chewed.
The molded noodle snack confectionery which is another embodiment is softer than conventional products, and the noodles are easily loosened in the mouth when chewed.
デキストロース当量（ＤＥ）とは、澱粉の加水分解物や糖が、同量のデキストロース（グルコース、ブドウ糖）の何％に相当する還元力を持っているかを示す値である。デキストリン（ここでは「澱粉の加水分解物」と定義する）のＤＥは、加水分解の進み具合を示す指標となり、数値が大きいほど分解が進んでいて低分子の糖質が多く含まれていることを意味する。澱粉のデキストロース当量は０であり、デキストロースのデキストロース当量は１００である。
マルトデキストリンは、澱粉の加水分解により生産された、デキストロースのモノマー、ダイマー、オリゴマー、ポリマーからなる混合物であって、各成分の割合は加水分解の進み具合に応じて様々である。なお、マルトデキストリンは「澱粉の加水分解物であってＤＥが１０を超え２０未満であるもの」と定義されることもある。
The dextrose equivalent (DE) is a value indicating how much the hydrolyzate or sugar of starch has a reducing power corresponding to the same amount of dextrose (glucose, glucose). DE of dextrin (defined here as “hydrolysate of starch”) is an indicator of the progress of hydrolysis, and the larger the value, the more the degradation proceeds and the more low-molecular carbohydrates are contained. Means. The dextrose equivalent of starch is 0, and the dextrose equivalent of dextrose is 100.
Maltodextrin is a mixture of dextrose monomer, dimer, oligomer and polymer produced by hydrolysis of starch, and the ratio of each component varies depending on the degree of hydrolysis. In addition, maltodextrin may be defined as “a starch hydrolyzate having a DE of more than 10 and less than 20.”
前記一態様の方法では、ＤＥが１０以上１８以下のマルトデキストリンを酸化澱粉に対して上述の割合で含有させた結着剤溶液を用いることで、成形工程での成形性と成形麺スナック菓子とした時の良好な食感とが両立できる。ＤＥが１８を超えるデキストリンを結着剤溶液に含有させた場合には、成形麺スナック菓子とした時の食感が不良になる（がりがりとした硬過ぎる食感となる）。結着剤溶液に含有させるマルトデキストリンのＤＥが１０未満であると、成形工程での成形性が不良になり易い（採用する成形機械によっては成形できない場合がある）。 In the method according to the above aspect, by using a binder solution containing maltodextrin having a DE of 10 or more and 18 or less in the above-mentioned ratio with respect to oxidized starch, the moldability in the molding process and the molded noodle snack can be obtained. A good texture can be achieved at the same time. When a dextrin having a DE of more than 18 is contained in the binder solution, the texture of the molded noodle snack becomes poor (the texture becomes too hard and hard). When the DE of maltodextrin contained in the binder solution is less than 10, moldability in the molding process tends to be poor (molding may not be possible depending on the molding machine employed).
マルトデキストリン：酸化澱粉＝５０〜９９：５０〜１とした理由は、マルトデキストリンが酸化澱粉よりも少ないと上述の作用が不十分となるからである。
なお、前記一態様の方法では、ＤＥが１０以上１８以下のマルトデキストリンと酸化澱粉が上述の比率で含有している結着剤溶液を用いるが、必要に応じて、結着作用を有する他の成分を加えた結着剤溶液を用いてもよい。
The reason why maltodextrin: oxidized starch = 50 to 99:50 to 1 is that when the amount of maltodextrin is less than that of oxidized starch, the above-described action becomes insufficient.
In the method of the above aspect, a binder solution containing a maltodextrin having DE of 10 or more and 18 or less and oxidized starch in the above-described ratio is used. You may use the binder solution which added the component.
この発明の方法によれば、細片状の麺が結着剤で結合されて所定形状に成形された成形麺スナック菓子であって、従来品と比較して食べやすいものが得られる。
この発明の成形麺スナック菓子は、従来品と比較して食べやすいものである。
According to the method of the present invention, it is possible to obtain a molded noodle snack that is formed into a predetermined shape by binding strip-like noodles with a binder and is easier to eat than conventional products.
The shaped noodle snack of this invention is easier to eat than conventional products.
以下、この発明の実施形態について説明するが、この発明はこの実施形態に限定されない。
この実施形態の成形麺スナック菓子の製造方法を以下に示す。
［澱粉麺の細片の製造］
先ず、容器内に、水８４ｋｇと、α化されていない澱粉１４４ｋｇと、α化澱粉４０ｋｇと、粉末油脂１０ｋｇと、乾燥卵白６ｋｇとを入れて、１５分程度混合することで生地（第一の生地）を得た。この生地を圧延ロールにかけて、厚さが１．１〜１．２ｍｍ程度の麺帯（第一の麺帯）とした。次に、この麺帯を切刃を用いて切断して、幅約１．５ｍｍ×厚さ約１．１ｍｍの麺線（第一の麺線）を得た。
次に、この麺線を９２〜９６℃で２分間蒸した後、フライ装置の油浴に入れ、１８５℃で１分３０秒揚げた。このフライ工程後の麺線を、切断機で５〜１０ｍｍ程度の長さに切断することで澱粉麺の細片１を得た。
Embodiments of the present invention will be described below, but the present invention is not limited to these embodiments.
The manufacturing method of the shaped noodle snack of this embodiment is shown below.
[Manufacture of starch noodle strips]
First, 84 kg of water, 144 kg of non-pregelatinized starch, 40 kg of pregelatinized starch, 10 kg of powdered oil and fat, and 6 kg of dried egg white are mixed in a container for about 15 minutes, and the dough (first Fabric). This dough was put on a rolling roll to form a noodle strip (first noodle strip) having a thickness of about 1.1 to 1.2 mm. Next, this noodle strip was cut using a cutting blade to obtain a noodle string (first noodle string) having a width of about 1.5 mm and a thickness of about 1.1 mm.
Next, the noodle strings were steamed at 92 to 96 ° C. for 2 minutes, then placed in an oil bath of a frying apparatus and fried at 185 ° C. for 1 minute and 30 seconds. The noodle strings after the frying step were cut into a length of about 5 to 10 mm with a cutting machine to obtain starch noodle strips 1.
［小麦粉麺の細片の製造］
先ず、攪拌容器内に小麦粉を２００ｋｇ入れ、水５４リットルを注ぎ入れながら攪拌し、１５分程度捏ねることで生地（第二の生地）を得た。この生地を圧延ロールにかけて、厚さが１．１〜１．２ｍｍ程度の麺帯（第二の麺帯）とした。次に、この麺帯を切刃を用いて切断して、幅約１．１５ｍｍ×厚さ約１．６ｍｍの麺線（第二の麺線）を得た。
次に、この麺線を約１００℃で２分間蒸した後、フライ装置の油浴に入れ、１８０℃で１分３０秒揚げた。このフライ工程後の麺線を、切断機で５〜１０ｍｍ程度の長さに切断することで小麦粉麺の細片２を得た。
[Manufacture of flour noodle strips]
First, 200 kg of flour was put into a stirring container, stirred while pouring 54 liters of water, and kneaded for about 15 minutes to obtain a dough (second dough). This dough was placed on a rolling roll to form a noodle strip (second noodle strip) having a thickness of about 1.1 to 1.2 mm. Next, this noodle strip was cut using a cutting blade to obtain a noodle string (second noodle string) having a width of about 1.15 mm and a thickness of about 1.6 mm.
Next, the noodle strings were steamed at about 100 ° C. for 2 minutes, then placed in an oil bath of a frying apparatus and fried at 180 ° C. for 1 minute 30 seconds. The noodle strings after the frying step were cut into a length of about 5 to 10 mm with a cutting machine to obtain a
［成形体の製造］
図１に示すように、結着剤と水を攪拌容器１１に入れて加熱することで結着剤溶液３を作製した後、攪拌容器１１内に、上述の方法で得られた澱粉麺の細片１および小麦粉麺の細片２と、具材４を入れて攪拌した。結着剤としては、ＤＥが１５のマルトデキストリンと酸化澱粉（ＢＭ型粘度計による２０％溶液の３０℃での粘度が、６０ｒｐｍの条件で、１７．５±２．５ｍＰａ・ｓであるもの）を、マルトデキストリン：酸化澱粉＝１２：７の質量比で入れた。
澱粉麺の細片１と小麦粉麺の細片２は、質量比で澱粉麺の細片：小麦粉麺の細片＝２５：７５となる割合で入れた。また、澱粉麺の細片１と小麦粉麺の細片２の合計質量に対する結着剤の比率は、質量比で細片合計：マルトデキストリン：酸化澱粉＝１００：７．３：４．２である。
[Manufacture of molded products]
As shown in FIG. 1, after the
The starch noodle strips 1 and the wheat
この混合工程の後、得られた麺片混合物を用いて、型抜きまたは圧延後切断を行って直方体状の成形体に加工した。
型抜きの場合は、多数の長方形の穴を有する凹型と、各穴に入る長方形の凸部を有する押圧部材とからなる型を使用した。凹型の各穴内に混合物を入れて、押圧部材により押圧することにより、２５ｍｍ×１００ｍｍ×１２〜１４ｍｍの直方体状の成形体５を得た。
圧延後切断の場合は、圧延ローラで混合物を所定厚さの帯状にした後、幅方向での切断を行い、次に、長さ方向での切断を行うことにより、２５ｍｍ×１００ｍｍ×１２〜１４ｍｍの直方体状の成形体５を得た。
After the mixing step, the obtained noodle pieces mixture was used for die-cutting or cutting after rolling to form a rectangular parallelepiped shaped body.
In the case of die cutting, a mold comprising a concave mold having a large number of rectangular holes and a pressing member having a rectangular convex portion that enters each hole was used. The mixture was put into each concave hole and pressed by a pressing member to obtain a rectangular parallelepiped shaped body 5 of 25 mm × 100 mm × 12-14 mm.
In the case of cutting after rolling, the mixture is made into a strip having a predetermined thickness with a rolling roller, then cut in the width direction, and then cut in the length direction to obtain 25 mm × 100 mm × 12 to 14 mm. A rectangular parallelepiped shaped molded body 5 was obtained.
次に、得られた成形体５を１００℃で６０分間乾燥することで、成形麺スナック菓子６を得た。
得られた成形麺スナック６は、従来品より柔らかく、噛んだ時に口の中で簡単に麺がほぐれた。つまり、得られた成形麺スナック６は、従来品と比較して食べやすいものであった。
Next, the obtained molded body 5 was dried at 100 ° C. for 60 minutes to obtain a molded noodle snack 6.
The obtained shaped noodle snack 6 was softer than the conventional product, and the noodles were easily loosened in the mouth when chewed. That is, the obtained shaped noodle snack 6 was easier to eat than the conventional product.
なお、着味は、麺線の蒸し工程とフライ工程との間に行ってもよいし、混合工程で行ってもよい。着味材としては、調味料（砂糖、しょうゆ、塩など）、シーズニング（所定の味となるように調味料や香料などが予め調合されている粉末）、および調味液（所定の味となるように調味料などが予め調合されている液体）が挙げられる。
また、混合物を直方体状の成形体に加工する方法としては、周面に長方形の凹部を多数有する一対のロールを、両ロールの凹部同士が対向するように上下に配置し、混合物をこれらのロール間に通す方法も挙げられる。
In addition, seasoning may be performed between the steaming process of noodle strings and the frying process, or may be performed in the mixing process. As seasonings, seasonings (sugar, soy sauce, salt, etc.), seasonings (powder in which seasonings and fragrances are prepared in advance so as to have a predetermined taste), and seasonings (to have a predetermined taste) And a liquid in which seasonings and the like are prepared in advance.
Moreover, as a method of processing the mixture into a rectangular parallelepiped shaped body, a pair of rolls having a large number of rectangular recesses on the peripheral surface are arranged up and down so that the recesses of both rolls face each other, and the mixture is moved to these rolls There is also a method of passing between them.
１ 澱粉麺
２ 小麦粉麺
３ 結着剤溶液
４ 具材
５ 直方体状の成形体
６ 成形麺スナック菓子
１１ 攪拌容器
DESCRIPTION OF SYMBOLS 1
Claims (4)
前記第一の生地を圧延して第一の麺帯を得る圧延工程と、
前記第一の麺帯を切断して第一の麺線を得る切断工程と、
前記第一の麺線を蒸気中で所定時間加熱する蒸し工程と、
前記蒸し工程後の第一の麺線を油で揚げるフライ工程と、
を含む方法で澱粉麺の細片を製造し、
小麦粉と水を含む混合物を所定時間捏ねることで第二の生地を得る工程と、
前記第二の生地を圧延して第二の麺帯を得る圧延工程と、
前記第二麺帯を切断して第二麺線を得る切断工程と、
前記第二麺線を蒸気中で所定時間加熱する蒸し工程と、
前記蒸し工程後の第二麺線を油で揚げるフライ工程と、
を含む方法で小麦粉麺の細片を製造し、
前記各方法で製造された前記澱粉麺の細片および前記小麦粉麺の細片と、デキストロース当量が１０以上１８以下のマルトデキストリンと酸化澱粉を、質量比でマルトデキストリン：酸化澱粉＝５０〜９９：５０〜１の割合で含有する結着剤溶液と、を混合して麺片混合物を得る混合工程と、
前記麺片混合物を所定形状の成形体に加工にする成形工程と、
前記成形体を乾燥する乾燥工程と、
を行うことを特徴とする成形麺スナック菓子の製造方法。 a step of obtaining a first dough by mixing a non-pregelatinized starch and a main ingredient composed of pregelatinized starch and water for a predetermined time;
A rolling step of rolling the first dough to obtain a first noodle strip;
A cutting step of cutting the first noodle strip to obtain a first noodle string;
A steaming step of heating the first noodle strings for a predetermined time in steam;
A frying process in which the first noodle strings after the steaming process are fried in oil;
To produce starch noodle strips by a method comprising
Obtaining a second dough by kneading a mixture containing flour and water for a predetermined time;
A rolling step of rolling the second dough to obtain a second noodle strip;
A cutting step of cutting the second noodle strip to obtain a second noodle string,
A steaming step of heating the second noodle strings for a predetermined time in steam;
A frying step of frying the second noodle strings after the steaming step;
To produce flour noodle strips by a method comprising
The starch noodle strips and wheat flour noodle strips produced by the above methods, maltodextrin having a dextrose equivalent of 10 or more and 18 or less, and oxidized starch are maltodextrin: oxidized starch = 50 to 99: A mixing step of mixing a binder solution containing at a ratio of 50 to 1 to obtain a noodle piece mixture;
A molding step of processing the noodle pieces mixture into a molded body of a predetermined shape;
A drying step of drying the molded body;
A method for producing a shaped noodle snack confectionery characterized in that
前記麺の細片は、澱粉麺の細片と小麦粉麺の細片とからなり、前記各細片の配合比は、質量比で、澱粉麺の細片：小麦粉麺の細片＝２５：７５であり、前記結着剤は、デキストロース当量が１０以上１８以下のマルトデキストリンと酸化澱粉を、質量比でマルトデキストリン：酸化澱粉＝５０〜９９：５０〜１の割合で含有することを特徴とする成形麺スナック菓子。 A shaped noodle snack where noodle strips are combined with a binder and formed into a predetermined shape,
The noodle strips are composed of starch noodle strips and wheat flour noodle strips, and the mixing ratio of each strip is a mass ratio of starch noodle strips: wheat flour noodle strips = 25: 75. The binder contains maltodextrin having a dextrose equivalent of 10 or more and 18 or less and oxidized starch in a mass ratio of maltodextrin: oxidized starch = 50 to 99:50 to 1. Molded noodle snacks.
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| JPS54135247A (en) * | 1978-04-10 | 1979-10-20 | Nissin Food Products Ltd | Multiilayered noodle |
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| JP2013066462A (en) * | 2011-09-06 | 2013-04-18 | Oyatu Company Ltd | Method for producing noodle snack food, and noodle snack food |
| JP2013198420A (en) * | 2012-03-23 | 2013-10-03 | Nisshin Flour Milling Inc | Rice flour noodle |
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| JPS5470447A (en) * | 1977-11-10 | 1979-06-06 | Shimadaya Honten Kk | Preparation of noodle like food |
| JPS54107537A (en) * | 1978-02-10 | 1979-08-23 | Shimadaya Honten Kk | Noodle making method |
| JPS54135247A (en) * | 1978-04-10 | 1979-10-20 | Nissin Food Products Ltd | Multiilayered noodle |
| JP2005065511A (en) * | 2003-08-22 | 2005-03-17 | Oyatu Company Ltd | Chinese-noodle snack |
| JP2013066462A (en) * | 2011-09-06 | 2013-04-18 | Oyatu Company Ltd | Method for producing noodle snack food, and noodle snack food |
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| JP2018126073A (en) * | 2017-02-07 | 2018-08-16 | 日清食品ホールディングス株式会社 | Cereal integrating substance |
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