JP7348256B2 - instant fried noodles - Google Patents
instant fried noodles Download PDFInfo
- Publication number
- JP7348256B2 JP7348256B2 JP2021201435A JP2021201435A JP7348256B2 JP 7348256 B2 JP7348256 B2 JP 7348256B2 JP 2021201435 A JP2021201435 A JP 2021201435A JP 2021201435 A JP2021201435 A JP 2021201435A JP 7348256 B2 JP7348256 B2 JP 7348256B2
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- fried noodles
- rolling
- noodle strings
- cross
- 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.)
- Active
Links
- 235000012149 noodles Nutrition 0.000 title claims description 231
- 239000011148 porous material Substances 0.000 claims description 40
- 238000005096 rolling process Methods 0.000 description 58
- 239000003921 oil Substances 0.000 description 27
- 235000019198 oils Nutrition 0.000 description 27
- 238000000034 method Methods 0.000 description 16
- 238000000635 electron micrograph Methods 0.000 description 15
- 239000000203 mixture Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 108010068370 Glutens Proteins 0.000 description 10
- 235000021312 gluten Nutrition 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 10
- 235000013312 flour Nutrition 0.000 description 9
- 238000007493 shaping process Methods 0.000 description 9
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 238000001035 drying Methods 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 238000004898 kneading Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 5
- 239000002131 composite material Substances 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 239000012267 brine Substances 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 229910052751 metal Inorganic materials 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 3
- 239000010452 phosphate Substances 0.000 description 3
- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 2
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 2
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005238 degreasing Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229920006395 saturated elastomer Polymers 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000010191 image analysis Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Images
Landscapes
- Noodles (AREA)
Description
本発明は、即席フライ麺に関する。 The present invention relates to instant fried noodles.
即席麺は、フライ（油揚げ）麺とノンフライ麺に大別することができる。フライ麺は、生麺をα化処理した後、１５０℃前後の油でフライ処理し、乾燥させることで作製される。一方、ノンフライ麺は、生麺をα化した後、油で揚げるフライ処理以外の方法により乾燥させることで作製される。ノンフライ麺の製造方法には幾つかの方法があり、７０～１００℃程度で風速４ｍ／ｓ以下程度の熱風を生麺に当て、３０分から９０分程度乾燥させる熱風乾燥方法が一般的である（例えば、特許文献１）。 Instant noodles can be broadly classified into fried noodles and non-fried noodles. Fried noodles are produced by pregelatinizing raw noodles, frying them in oil at around 150°C, and drying them. On the other hand, non-fried noodles are produced by gelatinizing raw noodles and then drying them by a method other than frying. There are several methods for producing non-fried noodles, and the most common is the hot air drying method, in which fresh noodles are exposed to hot air at a temperature of about 70 to 100°C and a wind speed of about 4 m/s or less, and dried for about 30 to 90 minutes ( For example, Patent Document 1).
フライ麺は、フライ処理の過程で麺内部の水分が蒸発し、多孔質構造となるため、復元性がよく、フライ麺独特の油によるスナック的な風味が特徴であり、現在、袋麺やカップ麺として多くのフライ麺が販売されている。しかしながら、フライ麺は、油を多く含み、ノンフライ麺に比べ、高カロリーである。そこで油脂含量が低減されたフライ麺の開発が試みられている。 In fried noodles, the moisture inside the noodles evaporates during the frying process, creating a porous structure that allows them to recover easily and is characterized by the snack-like flavor that comes from the unique oil of fried noodles. Many types of fried noodles are sold as noodles. However, fried noodles contain a lot of oil and are higher in calories than non-fried noodles. Therefore, attempts are being made to develop fried noodles with reduced fat and oil content.
特許文献２では、油脂含量が低減され、かん水焼けのないフライ麺の製造方法として、炭酸ナトリウム及び／または炭酸カリウムを麺原料粉に対して０．３～０．６重量％と酸性物質とを混練し、ｐＨが７．５～８．５のドウを調整した後、ドウを押し出すか、ドウを圧延した後に切出して生麺線を得た後、蒸煮し、着味後、フライ乾燥する技術が記載されている。この方法は、フライ麺の油脂含量を低減する優れた方法であるが、かん水及びｐＨ調整のための酸性物質を大量に入れる必要があった。 In Patent Document 2, as a method for producing fried noodles with reduced oil and fat content and no water burn, 0.3 to 0.6% by weight of sodium carbonate and/or potassium carbonate and an acidic substance are added to the noodle raw material flour. After kneading and adjusting the dough to a pH of 7.5 to 8.5, the dough is extruded or rolled and cut to obtain raw noodle strings, which are then steamed, seasoned, and then fried and dried. is listed. Although this method is an excellent method for reducing the oil and fat content of fried noodles, it is necessary to add a large amount of brine and an acidic substance for pH adjustment.
本発明は、細孔数が少なく、空隙率が小さいために、油脂含量が低いという特徴を有する即席フライ麺を提供することを目的とする。 An object of the present invention is to provide instant fried noodles that have a small number of pores and a low porosity, and thus have a low fat and oil content.
本発明の発明者らは、即席フライ麺の麺線の多孔質構造と油脂含量の関係を鋭意研究した結果、ロール圧延によって麺帯内部に層状のグルテン網目構造が形成されること、層状のグルテン網目構造の形成を抑制すると、麺線の多孔質構造の細孔数が減少し、油脂含量が低下するとの知見を見出し、油脂含量の低い即席フライ麺を発明するに至った。 The inventors of the present invention have intensively studied the relationship between the porous structure of the noodle strings of instant fried noodles and the oil and fat content. As a result, the inventors of the present invention have found that a layered gluten network structure is formed inside the noodle strips by roll rolling. They discovered that suppressing the formation of the network structure reduces the number of pores in the porous structure of the noodle strings and lowers the oil and fat content, leading to the invention of instant fried noodles with a low oil and fat content.
すなわち、本発明は多孔質構造を有する即席フライ麺であり、麺線の長手方向と直交する方向で切断した麺線断面に存在する単位面積１ｍｍ２あたりの１００μｍ２以上の細孔数は２５０個以下であり、より好ましくは１５０個以下である。 That is, the present invention is an instant fried noodle having a porous structure, and the number of pores of 100 μm 2 or more per unit area 1 mm 2 existing in a cross section of the noodle strings cut in a direction perpendicular to the longitudinal direction of the noodle strings is 250. or less, more preferably 150 or less.
上記麺線断面に存在する１００μｍ２以上の細孔の合計面積は、麺線断面の面積の２５％以下であり、より好ましくは１９％以下である（空隙率）。 The total area of pores of 100 μm 2 or more existing in the cross section of the noodle strings is 25% or less of the area of the cross section of the noodle strings, and more preferably 19% or less (porosity).
上記麺線断面に存在する１００μｍ２以上の細孔の平均面積は、麺線断面の面積の０．１４％以下である (平均空隙率)。 The average area of pores of 100 μm 2 or more present in the cross section of the noodle strings is 0.14% or less of the area of the cross section of the noodle strings (average porosity).
上記麺線の油脂含量は１５％以下であり、より好ましくは１３％以下である。 The oil and fat content of the noodle strings is 15% or less, more preferably 13% or less.
本発明に係るフライ麺は、上記のような多孔質構造を備えているため、麺線の表面に火脹れを生じさせることなく油脂含量を低減することができる。 Since the fried noodles according to the present invention have the above-described porous structure, the oil and fat content can be reduced without causing any blistering on the surface of the noodle strings.
以下、本発明について詳細に説明する。なお、本発明における即席フライ麺の種類は、特に限定されず、通常、当技術分野で知られるいかなるものであってもよい。例えば、うどん、そば、中華麺、パスタ等が挙げられる。 The present invention will be explained in detail below. The type of instant fried noodles in the present invention is not particularly limited, and may be any type commonly known in the art. Examples include udon, soba, Chinese noodles, and pasta.
本発明の即席フライ麺は、例えば、常圧ミキサーまたは真空ミキサーによってドウを生成した後、（１）通常整形ロールによりドウを粗麺帯とし、複合ロールを通して麺帯を作製するか（通常複合）、（２）エクストルーダー等の押出し機を用いて、常圧下で押し出すことにより麺帯を作製するか（押し出し麺帯）、（３）エクストルーダー等の押出し機を用いて、常圧下で小塊を押し出した後、整形ロールにより麺帯を作製し（押し出し小塊）、次いで、上記（１）～（３）の各手法によって作製した麺帯を、圧延ロールを用いて所定の麺厚まで圧延し、圧延した麺帯を切刃ロールにより切断して生麺線とし、生麺線についてα化処理等を施した後、フライ乾燥することによって作製される。層状のグルテン網目構造の形成を抑制するには、例えば、圧延ロールによる圧延回数を通常の３回～８回よりも少ない１回または２回とすることが好ましい。なお、本発明のフライ麺の製造方法は上記方法に限定されるものではなく、麺線内の細孔の発生を抑制する製造方法であれば、いかなる方法であっても構わない。 The instant fried noodles of the present invention can be produced by, for example, producing a dough using a normal pressure mixer or a vacuum mixer, and then (1) forming the dough into a rough noodle band using a normal shaping roll and then producing a noodle band by passing it through a composite roll (usually a composite method). , (2) Use an extruder such as an extruder to make noodle sheets by extruding them under normal pressure (extruded noodle sheets), or (3) Use an extruder such as an extruder to make small lumps under normal pressure. After extruding, a noodle strip is produced using a shaping roll (extruded small lumps), and then the noodle strip produced by each of the methods (1) to (3) above is rolled to a predetermined noodle thickness using a rolling roll. The rolled noodle strips are cut into raw noodle strings using a cutting blade roll, and the raw noodle strings are subjected to gelatinization treatment, etc., and then fried and dried. In order to suppress the formation of a layered gluten network structure, it is preferable that the number of times of rolling with a rolling roll is 1 or 2 times, which is less than the usual 3 to 8 times. Note that the method for producing fried noodles of the present invention is not limited to the above method, and any method may be used as long as it suppresses the formation of pores in the noodle strings.
次に、本発明の即席フライ麺の麺線断面構造について説明する。 Next, the cross-sectional structure of the noodle strings of the instant fried noodles of the present invention will be explained.
図１～図１２は、本発明の即席フライ麺の麺線の長手方向と直交する方向で切断した麺線断面の電子顕微鏡写真であり、図１３は、通常複合によって麺帯を作製した後、ロール圧延を６回行う従来の製法により作製したフライ麺の麺線断面の電子顕微鏡写真である。断面構造の観察は、麺線をエーテル脱脂処理した上で、日本電子株式会社製の電子顕微鏡（JSM-6380LA、６０倍率）により行った。 1 to 12 are electron micrographs of cross-sections of noodle strings cut in a direction perpendicular to the longitudinal direction of the noodle strings of the instant fried noodles of the present invention, and FIG. This is an electron micrograph of a cross-section of noodle strings of fried noodles produced by a conventional manufacturing method in which roll rolling is performed six times. The cross-sectional structure was observed using an electron microscope (JSM-6380LA, 60x magnification) manufactured by JEOL Co., Ltd. after the noodle strings were subjected to ether degreasing treatment.
従来の製法により作製された即席フライ麺では、麺帯の状態でロール圧延が多数（例えば６回）行われるため、麺線内部のグルテン網目構造が引き伸ばされて層状となる。そのため、フライ時における麺線内部の水分の発泡が層状のグルテン網目構造によって物理的に抑圧され、図１３に示すように麺線内部に多数の微細な細孔が形成されることになる。このようなスポンジ状の多孔質構造は、フライ時に油分を多く吸収するため、即席フライ麺全体の油脂含量は高くなる。 In instant fried noodles produced by conventional manufacturing methods, roll rolling is performed many times (for example, 6 times) in the state of noodle strips, so that the gluten network structure inside the noodle strings is stretched and becomes layered. Therefore, the foaming of water inside the noodle strings during frying is physically suppressed by the layered gluten network structure, and a large number of fine pores are formed inside the noodle strings as shown in FIG. 13. Such a spongy porous structure absorbs a large amount of oil during frying, resulting in a high oil and fat content of the instant fried noodles as a whole.
一方、本発明の即席フライ麺は、図１～図１２に示すように、従来の製法により作製された即席フライ麺（図１３）と比べて、麺線長手方向と直交する方向で切断した麺線断面に存在する細孔数は少なく、空隙率（麺線断面の面積に対する細孔の合計面積の割合）も小さいという特徴を有している。これは、本発明の即席フライ麺では層状のグルテン網目構造が形成されにくく、フライ時に水分が自由に発泡することができるためと考えられる。 On the other hand, as shown in FIGS. 1 to 12, the instant fried noodles of the present invention differ from the instant fried noodles produced by the conventional method (FIG. 13) in that the instant fried noodles are cut in a direction perpendicular to the longitudinal direction of the noodle strings. The number of pores present in the cross section of the noodle string is small, and the porosity (ratio of the total area of pores to the area of the cross section of the noodle string) is also small. This is thought to be because the instant fried noodles of the present invention are less likely to form a layered gluten network structure, and water can freely foam during frying.
本発明の即席フライ麺の麺線断面に存在する単位面積１ｍｍ２あたりの１００μｍ２以上の細孔数は２５０個以下であり、より好ましくは１５０個以下である。空隙率は２５％以下であり、より好ましくは１９％以下である。平均空隙率（麺線断面の面積に対する１００μｍ２以上の細孔の平均面積の割合）は０．１４％以下である。 The number of pores of 100 μm 2 or more per unit area 1 mm 2 existing in the cross section of the noodle strings of the instant fried noodles of the present invention is 250 or less, more preferably 150 or less. The porosity is 25% or less, more preferably 19% or less. The average porosity (ratio of the average area of pores of 100 μm 2 or more to the area of the cross section of the noodle strings) is 0.14% or less.
本発明の即席フライ麺は、上記のような多孔質構造を備えているため、フライ時に細孔内部に留まる油分が少なくなる。麺線断面に存在する単位面積１ｍｍ２あたりの１００μｍ２以上の細孔数を２５０個以下とした場合、油脂含量を１５％以下とすることが可能であり、単位面積１ｍｍ２あたりの１００μｍ２以上の細孔数を１５０個以下とした場合、油脂含量を１３％以下とすることが可能である。 Since the instant fried noodles of the present invention have the above-mentioned porous structure, less oil remains inside the pores during frying. If the number of pores of 100 μm 2 or more per unit area 1 mm 2 existing in the cross section of the noodle strings is 250 or less, it is possible to reduce the fat content to 15% or less, and the oil content can be 100 μm 2 or more per unit area 1 mm 2 When the number of pores is 150 or less, it is possible to reduce the oil content to 13% or less.
以下に、本発明の即席フライ麺を製造する方法の一例を示す。ただし、本発明の即席フライ麺の製造方法は、以下の記載の方法に限定されるものではない。
１．原料配合
本発明に係る即席フライ麺には、通常の即席麺の原料が使用できる。すなわち、原料粉としては、小麦粉、そば粉、及び米粉等の穀粉、並びに馬鈴薯澱粉、タピオカ澱粉、コーンスターチ等の各種澱粉及びこれらの加工澱粉を単独で使用しても、または混合して使用してもよい。
An example of the method for producing the instant fried noodles of the present invention is shown below. However, the method for producing instant fried noodles of the present invention is not limited to the method described below.
1. Raw material formulation
For the instant fried noodles according to the present invention, ordinary instant noodle raw materials can be used. That is, as raw material flours, grain flours such as wheat flour, buckwheat flour, and rice flour, various starches such as potato starch, tapioca starch, and corn starch, and these processed starches may be used alone or in combination. Good too.
２．ドウ作製
本発明に係るドウの作製方法は、常法に従って行えばよい。すなわち、常圧ミキサー（バッチミキサー、フロージェットミキサー）、真空ミキサー等で、麺原料粉と練り水とが均一に混ざるように混捏すればよく、そぼろ状のドウを作製すればよい。
2. Dough Preparation The dough preparation method according to the present invention may be carried out according to a conventional method. That is, the noodle raw material powder and kneading water may be mixed and kneaded using a normal pressure mixer (batch mixer, flow jet mixer), vacuum mixer, etc. so that the noodle raw material powder and kneading water are uniformly mixed, and a crumbly dough may be produced.
３．麺帯作製
作製したドウを用いて麺帯を作製する。本発明に係る麺帯は、（１）通常整形ロールにより、ドウを粗麺帯とした後、複合ロールを通して作製するか（通常複合）、（２）エクストルーダー等の押出し機を用いて、常圧下で押し出すことにより作製するか（押し出し麺帯）、（３）エクストルーダー等の押出し機を用いて、常圧下で小塊を押し出した後、整形ロールにより作製する（押し出し小塊）。
3. Noodle band production A noodle band is made using the prepared dough. The noodle strips according to the present invention can be produced by (1) forming the dough into rough noodle strips using a regular shaping roll and then passing the dough through a composite roll (composite), or (2) using an extruder such as an extruder. It is produced by extruding under pressure (extruded noodle strips), or (3) using an extruder such as an extruder to extrude small lumps under normal pressure, and then using shaping rolls (extruded small lumps).
４．圧延、切出し
次いで作製した麺帯を、圧延ロールを用いて所定の麺厚まで圧延する。圧延回数は、麺内に層状のグルテンネットワークが形成されるのを抑制するため、通常の３回～８回よりも少ない１回、または２回とすることが好ましい。
4. Rolling, cutting, and then rolling the produced noodle strips to a predetermined noodle thickness using a rolling roll. The rolling number is preferably 1 or 2 times, which is less than the usual 3 to 8 times, in order to suppress the formation of a layered gluten network within the noodles.
圧延回数を２回とする場合、圧延度合については、特に限定されるものではないが、１回目の圧延で麺帯を一度に９割以上圧延した後、二回目以降の圧延で所望の麺厚まで微調整してもよく、圧延回数に応じて圧延度合を均等に分けて、徐々に所望の麺厚としてもよい。所望の麺厚にした麺帯を切刃ロールにより切断し、生麺線とする。 When rolling twice, the degree of rolling is not particularly limited, but after rolling 90% or more of the noodle strip at once in the first rolling, the desired noodle thickness is achieved in the second and subsequent rolling. The degree of rolling may be divided evenly depending on the number of times of rolling to gradually achieve a desired noodle thickness. The noodle strips made to the desired noodle thickness are cut with a cutting blade roll to produce raw noodle strings.
５．α化工程
次いで得られた生麺線を、常法により蒸煮及び/又はボイルによってα化させる。蒸煮の方法としては、飽和水蒸気による加熱だけでなく、過熱水蒸気により加熱することもできる。
5. Pregelatinization step The obtained raw noodle strings are then gelatinized by steaming and/or boiling in a conventional manner. As a method of steaming, not only heating with saturated steam but also heating with superheated steam can be used.
４．着味工程
本発明においては、このようにしてα化した麺線にスプレーや浸漬等により調味液（着液）を付着させ味付けを行うこともできる。着味工程は必ずしも行う必要はなく、省略しても構わない。
4. Seasoning Step In the present invention, seasoning can also be carried out by applying a seasoning liquid (liquid) to the noodle strings thus gelatinized by spraying, dipping, etc. The seasoning process does not necessarily need to be performed and may be omitted.
５．カット及び投入
次いで、麺線を1食分２０～５０ｃｍにカットする。カットした麺線は、フライリテーナと呼ばれる蓋と容器からなる金属製のフライ乾燥用器具に投入する。
5. Cutting and Adding Next, cut the noodle strings into 20-50cm pieces for each serving. The cut noodle strings are placed in a metal fry drying device called a fry retainer, which consists of a lid and a container.
６．フライ乾燥工程
麺を封入したフライリテーナをフライヤーと呼ばれる１３０～１６０℃前後に加温した食用油を入れた金属製の槽内を移動させ麺を油中に浸漬させることにより、麺中の水分を蒸発させ麺を乾燥する。使用する食用油としてはパーム油やラードなどがあげられる。フライ乾燥工程後の水分としては１～８重量％となるように乾燥する。
6. fly drying process
A frying cage containing noodles is moved through a metal tank called a fryer containing edible oil heated to around 130-160°C, and the noodles are immersed in the oil, which evaporates the water in the noodles and makes the noodles. Dry. The edible oils used include palm oil and lard. After the fry drying process, drying is performed so that the moisture content is 1 to 8% by weight.
７．冷却工程
フライ乾燥後、蓋を外し、容器から麺塊を取り出す。取り出した麺塊は所定時間冷却し、即席フライ麺を得る。
7. Cooling process After frying and drying, remove the lid and take out the noodle blocks from the container. The taken out noodle mass is cooled for a predetermined period of time to obtain instant fried noodles.
８．その他工程
冷却した即席フライ麺は、包装工程に移りスープや具材とともにカップまたは袋に包装され即席フライ麺製品として販売される。
8. Other Processes The cooled instant fried noodles go to a packaging process, where they are packaged together with soup and other ingredients in cups or bags and sold as instant fried noodle products.
以上のように、細孔数および空隙率を一定の範囲内に抑制することで、油脂含量の低い即席フライ麺を提供することが可能となる。 As described above, by controlling the number of pores and the porosity within a certain range, it is possible to provide instant fried noodles with a low fat and oil content.
以下に実施例を挙げて本実施形態をさらに詳細に説明する。
（実験１）
＜通常の複合麺帯による検討＞
（実施例１－１）
小麦粉９００ｇ、澱粉１００ｇを粉体混合し、これに食塩１５ｇ、かん水２．３ｇ、重合リン酸塩０．４ｇを溶解した練り水３４０ｍｌを加え、常圧の２軸ミキサーで３分混捏し、そぼろ状のドウを作製した。この時のドウの水分は３５．０％であった。
The present embodiment will be described in more detail below with reference to Examples.
(Experiment 1)
<Study using normal composite noodle belt>
(Example 1-1)
Mix 900 g of wheat flour and 100 g of starch, add 340 ml of kneading water in which 15 g of salt, 2.3 g of brine, and 0.4 g of polymerized phosphate are dissolved, mix and knead for 3 minutes with a two-screw mixer at normal pressure, and mince. A shaped dough was prepared. The moisture content of the dough at this time was 35.0%.
作製したドウを通常の整形ロールを用いて常圧下で、粗麺帯を作製し、粗麺帯２枚を再び整形ロールを用いて複合し、麺帯を作製した。このときの麺帯厚は、８ｍｍであった。 A rough noodle strip was produced from the prepared dough under normal pressure using a regular shaping roll, and the two rough noodle strips were combined again using a shaping roll to produce a noodle strip. The thickness of the noodle strip at this time was 8 mm.
作製した麺帯を６寸ロールにて一回で８ｍｍから１ｍｍ厚まで圧延した（圧延回数1回）。また、圧延速度は０．８５ｍ／分とし、圧延した麺帯を２０番角の切刃ロールを用いて麺線とした。 The produced noodle strips were rolled at one time from 8 mm to 1 mm thick using a 6-inch roll (rolling was performed once). Further, the rolling speed was 0.85 m/min, and the rolled noodle strips were made into noodle strings using a No. 20 square cutter roll.
切り出された麺線は直ちにわたって飽和水蒸気を２４０ｋｇ／ｈとなるように供給した蒸気庫内で２分間蒸煮した。 The cut noodle strings were immediately steamed for 2 minutes in a steam chamber to which saturated steam was supplied at a rate of 240 kg/h.
蒸煮した麺線を１Ｌ当り食塩９０ｇ、グルタミン酸１３．５ｇ、醤油１０ｍｌ、畜肉エキス３０ｇを溶解した着味液に５秒浸漬した後、引き延ばして３０ｃｍとなるように麺線をカットした。 The steamed noodle strings were immersed for 5 seconds in a seasoning solution containing 90 g of salt, 13.5 g of glutamic acid, 10 ml of soy sauce, and 30 g of meat extract per liter, and then stretched and cut into 30 cm pieces.
カットした麺線を天面径が８７ｍｍ、容器底面の口径が７２．５ｍｍ、高さが６０ｍｍのカップ状で容器底面に穴径２．９ｍｍの小孔が多数空いた金属製の容器に着味した麺線を重量が１００ｇとなるように投入し、同じく穴径２．９ｍｍの小孔が多数空いた金属製の蓋をして、１５０℃に加温したフライヤーに浸漬してフライ乾燥した。 The cut noodle strings were seasoned in a cup-shaped metal container with a top diameter of 87 mm, a bottom diameter of 72.5 mm, and a height of 60 mm with many small holes with a diameter of 2.9 mm in the bottom of the container. The noodle strings weighing 100 g were put therein, covered with a metal lid having many small holes with a hole diameter of 2.9 mm, and immersed in a fryer heated to 150° C. to be fried and dried.
（実施例１－２）
圧延回数を２回とし、一回目の圧延で８ｍｍの麺帯を１．５ｍｍとした後、二回目の圧延で１ｍｍとする以外は、実施例１－１の方法と同様にフライ麺サンプルを作製した。
（実施例１－３）
常圧の２軸ミキサーに替えて、真空ミキサーで１５分混捏する以外は、実施例１－１の方法と同様にフライ麺サンプルを作製した。
（実施例１－４）
常圧の２軸ミキサーに替えて、真空ミキサーで１５分混捏し、圧延回数を２回とし、一回目の圧延で８ｍｍの麺帯を１．５ｍｍとした後、二回目の圧延で１ｍｍとする以外は、実施例１－１の方法と同様にフライ麺サンプルを作製した。
(Example 1-2)
A fried noodle sample was prepared in the same manner as in Example 1-1, except that the number of rolling was changed to 2 times, and the 8 mm noodle strip was rolled to 1.5 mm in the first rolling, and then to 1 mm in the second rolling. did.
(Example 1-3)
A fried noodle sample was prepared in the same manner as in Example 1-1, except that the mixture was kneaded for 15 minutes using a vacuum mixer instead of the normal pressure twin-screw mixer.
(Example 1-4)
Instead of using a two-shaft mixer at normal pressure, mix and knead with a vacuum mixer for 15 minutes, and roll twice.The first rolling rolls the 8mm noodle strip to 1.5mm, and the second roll rolls it to 1mm. Except for this, a fried noodle sample was prepared in the same manner as in Example 1-1.
（比較例１）
圧延回数を６回とし、一回目の圧延で８ｍｍの麺帯を４ｍｍとし、二回目の圧延で３ｍｍとし、三回目の圧延で２．５ｍｍとし、四回目の圧延で２ｍｍとし、五回目の圧延で１．５ｍｍとし、六回目の圧延で１ｍｍとし、圧延ロールによる圧延速度を１８．５ｍ／分とする以外は、実施例１－１の方法と同様にフライ麺サンプルを作製した。
(Comparative example 1)
The number of rolling was 6 times, the first rolling made the 8mm noodle strip 4mm, the second rolling made it 3mm, the third rolling made it 2.5mm, the fourth rolling made it 2mm, and the fifth rolling. A fried noodle sample was prepared in the same manner as in Example 1-1, except that the thickness was 1.5 mm in the sixth rolling, and 1 mm in the sixth rolling, and the rolling speed by the rolling roll was 18.5 m/min.
（実験２）
＜押し出し機による麺帯作製＞
（実施例２－１）
小麦粉９００ｇ、澱粉１００ｇを粉体混合し、これに食塩１５ｇ、かん水２．３ｇ、重合リン酸塩０．４ｇを溶解した練り水３４０ｍｌを加え、常圧の２軸ミキサーで３分混捏し、そぼろ状のドウを作製した。
(Experiment 2)
<Production of noodle strips using an extruder>
(Example 2-1)
Mix 900 g of wheat flour and 100 g of starch, add 340 ml of kneading water in which 15 g of salt, 2.3 g of brine, and 0.4 g of polymerized phosphate are dissolved, mix and knead for 3 minutes with a two-screw mixer at normal pressure, and mince. A shaped dough was prepared.
作製したドウを、押し出し機を用いて常圧下で押し出し、厚さ８ｍｍの麺帯を作製した。 The produced dough was extruded using an extruder under normal pressure to produce noodle strips with a thickness of 8 mm.
作製した麺帯を６寸ロールにて一回で８ｍｍから１ｍｍ厚まで圧延した（圧延回数1回）。圧延速度は０．８５ｍ／分とし、圧延した麺帯を２０番角の切刃ロールを用いて麺線とした。 The produced noodle strips were rolled at one time from 8 mm to 1 mm thick using a 6-inch roll (rolling was performed once). The rolling speed was 0.85 m/min, and the rolled noodle strips were made into noodle strings using a No. 20 square cutter roll.
以降の製造方法は、実施例１－１と同様に行った。 The subsequent manufacturing method was performed in the same manner as in Example 1-1.
（実施例２－２）
圧延回数を２回とし、一回目の圧延で８ｍｍの麺帯を１．５ｍｍとした後、二回目の圧延で１ｍｍとする以外は、実施例２－１の方法と同様にフライ麺サンプルを作製した。
（実施例２－３）
常圧の２軸ミキサーに替えて、真空ミキサーで１５分混捏する以外は、実施例２－１の方法と同様にフライ麺サンプルを作製した。
（実施例２－４）
常圧の２軸ミキサーに替えて、真空ミキサーで１５分混捏し、圧延回数を２回とし、一回目の圧延で８ｍｍの麺帯を１．５ｍｍとした後、二回目の圧延で１ｍｍとする以外は、実施例２－１の方法と同様にフライ麺サンプルを作製した。
(Example 2-2)
A fried noodle sample was prepared in the same manner as in Example 2-1, except that the number of rolling was changed to 2 times, and the 8 mm noodle strip was rolled to 1.5 mm in the first rolling, and then to 1 mm in the second rolling. did.
(Example 2-3)
A fried noodle sample was prepared in the same manner as in Example 2-1, except that the mixture was kneaded for 15 minutes using a vacuum mixer instead of the normal pressure twin-screw mixer.
(Example 2-4)
Instead of using a two-shaft mixer at normal pressure, mix and knead with a vacuum mixer for 15 minutes, and roll twice.The first rolling rolls the 8mm noodle strip to 1.5mm, and the second roll rolls it to 1mm. Except for this, a fried noodle sample was prepared in the same manner as in Example 2-1.
（実験３）
＜押し出し機により小塊を作製した後、整形ロールにて麺帯作製＞
（実施例３－１）
小麦粉９００ｇ、澱粉１００ｇを粉体混合し、これに食塩１５ｇ、かん水２．３ｇ、重合リン酸塩０．４ｇを溶解した練り水３４０ｍｌを加え、常圧の２軸ミキサーで３分混捏し、そぼろ状のドウを作製した。
(Experiment 3)
<After making small lumps with an extruder, make noodle strips with a shaping roll>
(Example 3-1)
Mix 900 g of wheat flour and 100 g of starch, add 340 ml of kneading water in which 15 g of salt, 2.3 g of brine, and 0.4 g of polymerized phosphate are dissolved, mix and knead for 3 minutes with a two-screw mixer at normal pressure, and mince. A shaped dough was prepared.
作製したドウを、押し出し機を用いて常圧下で押し出し、直径２０ｍｍ長さ２０ｍｍの小塊を作製した後、整形ロールにて粗麺帯を作製し、粗麺帯２枚を再び整形ロールを用いて複合し、麺帯を作製した。このときの麺帯厚は、８ｍｍであった。 The prepared dough was extruded under normal pressure using an extruder to produce small lumps with a diameter of 20 mm and a length of 20 mm. After that, coarse noodle strips were produced using a shaping roll, and the two coarse noodle strips were again shaped using the shaping roll. The mixture was combined to produce noodle strips. The thickness of the noodle strip at this time was 8 mm.
作製した麺帯を６寸ロールにて一回で８ｍｍから１ｍｍ厚まで圧延した（圧延回数1回）。圧延速度は０．８５ｍ／分とし、圧延した麺帯を２０番角の切刃ロールを用いて麺線とした。 The produced noodle strips were rolled at one time from 8 mm to 1 mm thick using a 6-inch roll (rolling was performed once). The rolling speed was 0.85 m/min, and the rolled noodle strips were made into noodle strings using a No. 20 square cutter roll.
以降の製造方法は、実施例１－１と同様に行った。 The subsequent manufacturing method was performed in the same manner as in Example 1-1.
（実施例３－２）
圧延回数を２回とし、一回目の圧延で８ｍｍの麺帯を１．５ｍｍとした後、二回目の圧延で１ｍｍとする以外は、実施例３－１の方法と同様にフライ麺サンプルを作製した。
（実施例３－３）
常圧の２軸ミキサーに替えて、真空ミキサーで１５分混捏する以外は、実施例３－１の方法と同様にフライ麺サンプルを作製した。
（実施例３－４）
常圧の２軸ミキサーに替えて、真空ミキサーで１５分混捏し、圧延回数を２回とし、一回目の圧延で８ｍｍの麺帯を１．５ｍｍとした後、二回目の圧延で１ｍｍとする以外は、実施例３－１の方法と同様にフライ麺サンプルを作製した。
(Example 3-2)
A fried noodle sample was prepared in the same manner as in Example 3-1, except that the number of rolling was changed to 2 times, and the 8 mm noodle strip was rolled to 1.5 mm in the first rolling, and then to 1 mm in the second rolling. did.
(Example 3-3)
A fried noodle sample was prepared in the same manner as in Example 3-1, except that the mixture was kneaded using a vacuum mixer for 15 minutes instead of using a two-shaft mixer at normal pressure.
(Example 3-4)
Instead of using a two-shaft mixer at normal pressure, mix and knead with a vacuum mixer for 15 minutes, and roll twice.The first rolling rolls the 8mm noodle strip to 1.5mm, and the second roll rolls it to 1mm. Except for this, a fried noodle sample was prepared in the same manner as in Example 3-1.
油脂含量、および多孔質構造の特性評価
実験１～３により作製された即席フライ麺の麺線サンプルについて、油脂含量、および火脹れの有無について評価を行うとともに、エーテル脱脂処理を行った上で麺線の断面構造を電子顕微鏡により観察した。その結果を下記の表１、２に示す。油脂含量は、フライ乾燥したフライ麺を破砕し均一化した後、ソックスレー抽出方法によって分析した。断面構造の観察は、日本電子株式会社製の電子顕微鏡（JSM-6380LA、６０倍率）により行い、撮影したデジタル画像をMedia Cybernetics 社製のImage-Pro Premier 9.1により画像解析した。サンプル数はＮ＝５とした。
Characteristic evaluation of oil content and porous structure The noodle strip samples of instant fried noodles prepared in Experiments 1 to 3 were evaluated for oil content and the presence or absence of swollenness, and after being subjected to ether degreasing treatment. The cross-sectional structure of the noodle strings was observed using an electron microscope. The results are shown in Tables 1 and 2 below. The oil and fat content was analyzed by the Soxhlet extraction method after crushing and homogenizing the fried and dried fried noodles. The cross-sectional structure was observed using an electron microscope (JSM-6380LA, 60x magnification) manufactured by JEOL Ltd., and the photographed digital images were analyzed using Image-Pro Premier 9.1 manufactured by Media Cybernetics. The number of samples was N=5.
画像解析では、デジタル画像から目視によっても認識可能な面積が１００μｍ２以上の細孔について、麺線の断面に存在する細孔の数、単位面積１ｍｍ２あたりの細孔の数、空隙率（麺線断面の面積に対する細孔の合計面積の割合）（％）、平均空隙率（麺線断面の面積に対する細孔の平均面積の割合）（％）、最大空隙率（麺線断面の面積に対する麺線断面内の最大細孔の面積の割合）（％）を求めた。 In image analysis, the number of pores present in the cross section of noodle strings, the number of pores per unit area of 1 mm 2 , and the porosity (noodle (ratio of the total area of pores to the area of the cross section of the noodle string) (%), average porosity (ratio of the average area of pores to the area of the cross section of the noodle string) (%), maximum porosity (ratio of the total area of the pores to the area of the cross section of the noodle string) (%), The area ratio (%) of the largest pore within the line cross section was determined.
表１、２に示すように、比較例１の即席フライ麺の麺線断面に存在する細孔の数は５７４個～６４６個、単位面積１ｍｍ２あたりの細孔数は２８２個～３３２個、空隙率は２５．９％～２８．８％、平均空隙率は０．０４％～０．０５％であるのに対して、実施例１－１～３－４の即席フライ麺の麺線断面に存在する細孔の数は１０１個～４０３個、単位面積１ｍｍ２あたりの細孔数は７１個～２３４個、空隙率は７．３％～２４．６％、平均空隙率は０．０３％～０．１４％であった。 As shown in Tables 1 and 2, the number of pores present in the cross section of the noodle strings of the instant fried noodles of Comparative Example 1 is 574 to 646, and the number of pores per unit area of 1 mm2 is 282 to 332. The porosity was 25.9% to 28.8%, and the average porosity was 0.04% to 0.05%, whereas the cross sections of the noodle strings of the instant fried noodles of Examples 1-1 to 3-4 The number of pores present is 101 to 403, the number of pores per unit area of 1 mm2 is 71 to 234, the porosity is 7.3% to 24.6%, and the average porosity is 0.03. % to 0.14%.
また、油脂含量が１３％以下である、実施例１－１、１－３、２－１、２－３、３－１、３－３、３－４の即席フライ麺の麺線断面に存在する細孔の数は１０１個～２３９個、単位面積１ｍｍ２あたりの細孔数は７１個～１４７個、空隙率は８．６％～１８．２％、平均空隙率は０．０６％～０．１４％であった。 In addition, it is present in the cross section of the instant fried noodles of Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-3, and 3-4, where the oil and fat content is 13% or less. The number of pores is 101 to 239, the number of pores per mm2 is 71 to 147, the porosity is 8.6% to 18.2%, the average porosity is 0.06% to It was 0.14%.
比較例１の即席フライ麺では、層状のグルテン網目構造が麺線内部に強固に形成されるため、フライ時における麺線内部の水分の発泡が層状のグルテン網目構造によって抑圧され、麺線内部に多数の微細な細孔が形成されている。一方、実施例１－１～３－４の即席フライ麺では、層状のグルテン網目構造の形成が抑制されるため、麺線断面に存在する細孔数、単位面積１ｍｍ２あたりの細孔数、および空隙率はいずれも比較例１と比べて小さくなっている。 In the instant fried noodles of Comparative Example 1, the layered gluten network structure is firmly formed inside the noodle strings, so the foaming of water inside the noodle strings during frying is suppressed by the layered gluten network structure, and the inside of the noodle strings is Many fine pores are formed. On the other hand, in the instant fried noodles of Examples 1-1 to 3-4, the formation of the layered gluten network structure is suppressed, so the number of pores present in the cross section of the noodle strings, the number of pores per unit area of 1 mm2 , and porosity are both smaller than those of Comparative Example 1.
また、実施例１－１、１－３、２－１、２－３、３－１、３－３、３－４の即席フライ麺は、比較例１の即席フライ麺と比べて平均空隙率が大きいことがわかる。これは、実施例１－１、１－３、２－１、２－３、３－１、３－３、３－４の即席フライ麺は、実施例１－２、１－４、２－２、２－４、３－２の即席フライ麺と比べて層状のグルテン網目構造がさらに形成されにくいため、麺線内部の水分がより自由に発泡し、個々の細孔の平均サイズが大きくなるためと考えられる。一方で、麺線断面に存在する細孔の数、単位面積１ｍｍ２あたりの細孔数、および空隙率は小さいため、比較例１と比べて油脂含量を４％以上低減することが可能となる。 Furthermore, the instant fried noodles of Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-3, and 3-4 had a higher average porosity than the instant fried noodles of Comparative Example 1. It can be seen that the is large. This means that the instant fried noodles of Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-3, and 3-4 are the same as those of Examples 1-2, 1-4, and 2- Compared to the instant fried noodles of 2, 2-4, and 3-2, the layered gluten network structure is more difficult to form, so the water inside the noodle strings foams more freely, and the average size of individual pores becomes larger. It is thought that this is because of this. On the other hand, since the number of pores present in the cross section of the noodle strings, the number of pores per unit area of 1 mm2 , and the porosity are small, it is possible to reduce the fat and oil content by 4% or more compared to Comparative Example 1. .
さらに、実施例１－１～３－４の即席フライ麺では、麺線断面に存在する最大細孔の面積は、麺線断面の面積の５％以下であり、麺線の表面に火膨れが生じることはなかった。 Furthermore, in the instant fried noodles of Examples 1-1 to 3-4, the area of the largest pores existing in the cross section of the noodle strings was 5% or less of the area of the cross section of the noodle strings, and the surface of the noodle strings did not have blisters. It never happened.
油脂含量については、比較例１の即席フライ麺は１７．２％であるのに対して、実施例１－１～３－４の即席フライ麺は１１．４％～１４．８％であり、特に、実施例１－１、１－３、２－１、２－３、３－１、３－３、３－４の即席フライ麺は１１．４％～１３％であった。このように、麺線内部に形成される単位面積あたりの細孔の数、空隙率を小さくすることで、油脂含量の低い即席フライ麺を提供することが可能となる。 Regarding the oil and fat content, the instant fried noodles of Comparative Example 1 had a content of 17.2%, whereas the instant fried noodles of Examples 1-1 to 3-4 had a content of 11.4% to 14.8%. In particular, the instant fried noodles of Examples 1-1, 1-3, 2-1, 2-3, 3-1, 3-3, and 3-4 had a content of 11.4% to 13%. In this way, by reducing the number of pores per unit area and the porosity formed inside the noodle strings, it is possible to provide instant fried noodles with a low fat and oil content.
このように本発明によれば、麺線内部の多孔質構造の単位面積あたりの細孔数、および空隙率を小さくすることで、食感や外観を損なうことなく油脂含量が低減した即席フライ麺が提供することができる。
As described above, according to the present invention, by reducing the number of pores per unit area and the porosity of the porous structure inside the noodle strings, instant fried noodles with reduced oil and fat content without impairing the texture or appearance are produced. can be provided.
Claims (1)
前記即席フライ麺の麺線の長手方向と直交する方向で切断した麺線断面に存在する単位面積１ｍｍ２あたりの１００μｍ２以上の細孔数は平均で７４個以上１９３個以下であり、
前記麺線断面に対する前記細孔の合計面積の割合であるところの空隙率は平均で９．６％以上１７．２％以下であり、
前記麺線断面対する前記細孔の平均面積の割合であるところの平均空隙率は平均で０．０４％以上０．１１％以下であり、
前記麺線断面の面積に対する麺線断面内の最大細孔の面積の割合であるところの最大空隙率は平均０．６％以上１．８％以下であり、
前記麺線の油脂含量は１１．４％以上１４．８％以下である、
ことを特徴とする即席フライ麺。 Instant fried noodles having a porous structure,
The number of pores of 100 μm 2 or more per 1 mm 2 of unit area existing in a cross section of the noodle strings cut in a direction perpendicular to the longitudinal direction of the noodle strings of the instant fried noodles is on average 74 or more and 193 or less,
The porosity, which is the ratio of the total area of the pores to the cross section of the noodle strings, is on average 9.6% or more and 17.2 % or less,
The average porosity, which is the ratio of the average area of the pores to the cross section of the noodle strings, is on average 0.04% or more and 0.11% or less,
The maximum porosity, which is the ratio of the area of the largest pore in the cross section of the noodle string to the area of the cross section of the noodle string, is on average 0.6% or more and 1.8% or less,
The oil and fat content of the noodle strings is 11.4% or more and 14.8% or less,
Instant fried noodles characterized by:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021201435A JP7348256B2 (en) | 2020-08-17 | 2021-12-13 | instant fried noodles |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020137348A JP7282062B2 (en) | 2020-08-17 | 2020-08-17 | instant fried noodles |
| JP2021201435A JP7348256B2 (en) | 2020-08-17 | 2021-12-13 | instant fried noodles |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020137348A Division JP7282062B2 (en) | 2020-08-17 | 2020-08-17 | instant fried noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2022022442A JP2022022442A (en) | 2022-02-03 |
| JP7348256B2 true JP7348256B2 (en) | 2023-09-20 |
Family
ID=73022672
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020137348A Active JP7282062B2 (en) | 2020-08-17 | 2020-08-17 | instant fried noodles |
| JP2021201435A Active JP7348256B2 (en) | 2020-08-17 | 2021-12-13 | instant fried noodles |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020137348A Active JP7282062B2 (en) | 2020-08-17 | 2020-08-17 | instant fried noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (2) | JP7282062B2 (en) |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5928381B2 (en) * | 1982-06-09 | 1984-07-12 | 日清食品株式会社 | Method for manufacturing instant noodles |
| JPH07274874A (en) * | 1994-04-12 | 1995-10-24 | Nakano Vinegar Co Ltd | Quality improver for noodle and method for improving quality of noodle |
| JP2837141B2 (en) * | 1996-10-25 | 1998-12-14 | 明星食品株式会社 | Manufacturing method of instant dried noodles |
| JP2008278788A (en) * | 2007-05-10 | 2008-11-20 | Nissin Food Prod Co Ltd | Method for producing instant deep-fried noodles |
| CN109891304B (en) | 2017-09-29 | 2021-12-07 | 豪雅镜片泰国有限公司 | Spectacle lens and spectacles |
-
2020
- 2020-08-17 JP JP2020137348A patent/JP7282062B2/en active Active
-
2021
- 2021-12-13 JP JP2021201435A patent/JP7348256B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP7282062B2 (en) | 2023-05-26 |
| JP2020178720A (en) | 2020-11-05 |
| JP2022022442A (en) | 2022-02-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| TWI713820B (en) | Manufacturing method of instant fried noodles | |
| JP6334623B2 (en) | Method for producing non-fried noodles | |
| JP6325137B2 (en) | Production method of instant fried noodles | |
| TWI695687B (en) | Method for manufacturing instant fried noodles | |
| JP5389874B2 (en) | Manufacturing method of non-fried instant noodles | |
| JP7191500B2 (en) | instant fried noodles | |
| JP2018033363A (en) | Method for producing raw noodle and frozen noodle | |
| WO2017145885A1 (en) | Method for manufacturing instant fried noodles | |
| JP7348256B2 (en) | instant fried noodles | |
| JP2006246773A (en) | Method for producing raw chinese noodle | |
| JP2013066462A (en) | Method for producing noodle snack food, and noodle snack food | |
| TWI705768B (en) | Instant fried noodles | |
| JP7267513B2 (en) | Method for producing instant fried noodles and instant fried noodles | |
| JP2018130119A (en) | Method of manufacturing instant fried noodle | |
| JPS58209943A (en) | Preparation of cold noodles | |
| JP2022155809A (en) | Product of instant non-fried chinese noodle in container and method for inhibiting discoloration of lump of non-fried chinese noodle of the same during preservation | |
| JP2018038270A (en) | Method for producing instant fried noodle | |
| JP2018038269A (en) | Method for producing instant fried noodle | |
| JP2013146222A (en) | Method for producing noodle snack sweet stuff and noodle snack sweet stuff |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20220107 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20230307 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20230406 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20230615 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20230905 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20230907 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7348256 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |