JPS6037945A - Preparation of dried noodles - Google Patents
Preparation of dried noodlesInfo
- Publication number
- JPS6037945A JPS6037945A JP59082930A JP8293084A JPS6037945A JP S6037945 A JPS6037945 A JP S6037945A JP 59082930 A JP59082930 A JP 59082930A JP 8293084 A JP8293084 A JP 8293084A JP S6037945 A JPS6037945 A JP S6037945A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- dried
- superheated steam
- drying
- temperature
- 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
【発明の詳細な説明】 本発明は乾燥麺の製造方法に関するものである。[Detailed description of the invention] The present invention relates to a method for producing dried noodles.
従来乾燥麺には即席１号麺と即席２号麺とがある。Conventional dried noodles include instant No. 1 noodles and instant No. 2 noodles.
そして即席１号麺には油揚げ麺および非油揚げ麺があり
、いづれもアルファ化部である。また即席２号面は棒状
麺で非アルファ化部である。すなわち即席１号麺は製麺
後成分澱粉をアルファ化した後、油処理または熱風処理
により急速に乾燥したものであり、即席２号麺はアルフ
ァ化することなく乾燥させたものである。The instant No. 1 noodles include fried noodles and non-fried noodles, both of which are pregelatinized. Also, the instant No. 2 side is a stick-shaped noodle and is a non-gelatinized part. That is, instant No. 1 noodles are those obtained by pregelatinizing the component starch after noodle production and then rapidly dried by oil treatment or hot air treatment, while instant No. 2 noodles are dried without pregelatinization.
本発明は特に即席１号麺、すなイつち成分澱粉をアルフ
ァ化した乾燥麺の製法を対象とするものである。The present invention is particularly directed to a method for producing instant No. 1 noodles, dried noodles in which starch, a component of starch, is pregelatinized.
前記した即席１号麺の油処理した場合は加熱時間は短か
くてすみ、熱量の消費は少なくてすむが油が保存中酸化
して保存が悪い。また油処理しない場合は保存はよいが
、加熱時間が長くか＼り熱量の消費が大きい欠点がある
。本発明はこのような従来の課題を解決するため加熱時
間が短かくてすみ、しかも保存のよい乾燥麺を得ること
を目的とするものである。以下本発明方法について説明
する。When the instant No. 1 instant noodles described above are treated with oil, the heating time is short and the amount of heat consumed is small, but the oil oxidizes during storage, resulting in poor storage. Also, if it is not treated with oil, it can be stored well, but it has the drawback that it takes a long time to heat and consumes a large amount of heat. In order to solve these conventional problems, the present invention aims to provide dried noodles that require a short heating time and are well preserved. The method of the present invention will be explained below.
本願は次のように２つの発明を包含する。This application includes two inventions as follows.
国 生麺を温度１１０℃〜１５０℃、流速１〜６゜ｙｌ
／ｓｅｃの過熱水蒸気中で１〜５分間第一次乾燥を行っ
た後、放置または冷却してこの一次乾燥した麺の品温を
下げ、つぎに温度９０’Ｃ〜１２０℃、流速０．３〜１
．５ ｍ ／ ｓｅｃの熱風により２〜２５分間第二次
乾燥を行うことを特徴とする乾燥麺を製造する方法。Country Raw noodles at a temperature of 110℃~150℃, flow rate of 1~6゜yl
After performing primary drying for 1 to 5 minutes in superheated steam at a temperature of 90° C. to 120° C. and a flow rate of 0.3 sec, the temperature of the primary dried noodles is lowered by leaving or cooling the noodles. ~1
．． A method for producing dried noodles, characterized by performing secondary drying with hot air at 5 m/sec for 2 to 25 minutes.
ロ 生麺の代りにゆで麺に適用する前記ＩＩＤ方法、す
なわち、ゆで麺を温度ｉｉｏ’ｃ〜１５０’Ｃ１流速１
〜６０ ｍ ／ ｓｅｃの過熱水蒸気中で１〜５分間第
一次乾燥を行った後、放置または冷却してこの一次乾燥
した麺の品温を下げ、つぎに温度９０°Ｃ〜１２０℃、
流速０．３〜１．５ ｍ ／ ｓｅｃの熱風により２〜
２５分間第二次乾燥を行う乾燥麺を製造する方法。(b) The above IID method applied to boiled noodles instead of raw noodles, that is, the boiled noodles are heated at a temperature of io'c to 150'C, a flow rate of 1
After performing primary drying for 1 to 5 minutes in superheated steam at ~60 m/sec, the temperature of the primary dried noodles was lowered by leaving or cooling, and then the temperature was increased to 90°C to 120°C.
2~ by hot air with a flow rate of 0.3~1.5 m/sec
A method for producing dried noodles by performing secondary drying for 25 minutes.
■ 前記第１発明において過熱水蒸気は実施例（１）（
２）に示すように単純な流動水蒸気でも、高床ジェット
過熱蒸気を用いてもよいが高速ジェット過熱蒸気の場合
は加熱時間が短かくてすむ利点がある。■ In the first invention, the superheated steam is used in Example (1) (
As shown in 2), simple flowing steam or high-bed jet superheated steam may be used, but high-speed jet superheated steam has the advantage that the heating time is short.
第１発明の利点は予め過熱水蒸気で生麺が加熱され、ア
ルファ化されるとともにポーラスな状態となっているた
め、このポーラスな加熱された麺をバンド型乾燥器など
で乾燥するとき、乾燥空気がよく麺の内部まで浸透し、
乾燥時間が少なくてすむことである。The advantage of the first invention is that the raw noodles are heated in advance with superheated steam and become pregelatinized and become porous. penetrates well into the noodles,
This means less drying time.
また第１発明は第１次乾燥後、約２分間放置冷却するの
で、第１次乾燥で一旦ポーラス化した組織を固定する。Further, in the first invention, after the first drying, the structure is allowed to cool for about 2 minutes, so that the tissue that has become porous during the first drying is fixed.
このため、第２次乾燥が有効に行えるので、油揚処理を
必要さしない。この結果風味のよい乾燥麺が得られる。Therefore, secondary drying can be performed effectively, so frying is not required. As a result, dried noodles with good flavor can be obtained.
■ 第２発明は第１発明方法を生麺の代りにゆで麺に適
用した場合で、その発明の効果、目的を等しくシ、生麺
と同様加熱時間が短かく、保存性のよい乾燥麺が得られ
るものである。■ The second invention is a case where the method of the first invention is applied to boiled noodles instead of raw noodles, and the effect and purpose of the invention are equally achieved, and dry noodles with short heating time and good shelf life are obtained like raw noodles. That's what you get.
（本発明の特徴）
以上第１．第２発明に共通して云えることは単に過熱水
蒸気のみを用いる行程で、簡単に復元性と風味の豊かな
乾燥麺を得ることができる。(Characteristics of the present invention) Above is the first point. What the second invention has in common is that it is a process that uses only superheated steam, and it is possible to easily obtain dried noodles that are rich in restorability and flavor.
時に行い、°°蒸し″により発生した水分をその流速で
吹き飛ばし、アルファ化とともにポーラス化をも行うよ
うにした後約２分間放置冷却し、さらに第２次乾燥を行
う点に存する。After steaming, the water generated by steaming is blown off at the same flow rate to make it porous as well as pregelatinized, and then left to cool for about 2 minutes, followed by secondary drying.
換言すれば、本発明は流速１〜６０ ｍ ／ ｓｅｃの
過熱水蒸気で、麺をポーラス化した後、放置冷却するこ
とにより、油揚げしないでも乾燥が短時間ででき、しか
も、油揚げしないため、酸化することがない利点を有す
る。In other words, the present invention makes the noodles porous with superheated steam at a flow rate of 1 to 60 m/sec, and then leaves them to cool, thereby drying the noodles in a short time without frying them. It has no advantages.
またもし過熱蒸気中で一次乾燥を行なった直後、熱風乾
燥したきすると、品温の上昇が起り難く、一旦ボーラス
化した組織が、収縮する現象を起し、せっかく形成した
ポーラス組織が消滅してしまう。第１発明、第２発明ｔ
こおいては過熱蒸気で生麺またはゆで麺の一次乾燥を行
った後、２分間程度放置冷却するので、ポーラス化組織
が固定化され、この固定されたポーラス化組織ｌこより
、二次乾燥の効果を上昇できる。In addition, if hot air drying is performed immediately after primary drying in superheated steam, the temperature of the product will not rise easily, and the structure that has been formed into a bolus will shrink, causing the porous structure that was formed to disappear. Put it away. First invention, second invention t
In this process, after the primary drying of raw or boiled noodles is performed using superheated steam, the noodles are left to cool for about 2 minutes, so that the porous structure is fixed, and this fixed porous structure is used for the secondary drying. You can increase the effect.
たとえば特公昭４０〜１９６１号のように１４０℃〜１
５０℃、２分の油揚げ処理する場合は一気にポーラス化
が起るので、本発明のように特に放置冷却する必要はな
い。換言すれば、本発明は油揚げしないで風味のよい乾
燥麺を製造できる利点を有するものである。For example, 140℃~1
When frying is carried out at 50° C. for 2 minutes, porous formation occurs at once, so there is no need to leave it to cool as in the present invention. In other words, the present invention has the advantage of being able to produce dried noodles with good flavor without deep-frying.
また本出願前？こおいて食品工業第９巻第１４号第１３
１〜１３２頁には茶、スライス状馬鈴薯、野菜類の薄い
小片状のものについて、過熱蒸気を送風機で供給し、乾
燥する方法が記載されている。しかし、こ＼に記載され
た方法では、過の場合はこのような微Ｉは充分なポーラ
ス化と乾燥ができないことを発見した。Also before this application? Koitei Food Industry Vol. 9 No. 14 No. 13
Pages 1 to 132 describe a method for drying tea, sliced potatoes, and thin pieces of vegetables by supplying superheated steam with a blower. However, it has been discovered that with the method described in this paper, such fine I cannot be sufficiently made porous and dried in the case of excess.
本発明はこのような知見を出発点として、処理すること
なく、風味のよい麺類を得たものである。The present invention is based on this knowledge and provides noodles with good flavor without any processing.
（実施例１）
流速４ ｍ ／ｓｅｃ、 １１５°Ｃ〜１２０℃の過熱
蒸気中で５分間生麺を保持し、変色や焦げができないよ
うに急激に乾燥させ、ポーラス状の製品を得る。つぎに
該製品を２分間放置し、公知のバンド型乾燥装置で温度
１１０℃、流速１．０ ｍ、４ｃの熱風により２０分間
乾燥したところ、水分５％の非常に復元性がよく、風味
のよい乾燥麺が得られた。(Example 1) Fresh noodles are held in superheated steam at a flow rate of 4 m/sec and 115° C. to 120° C. for 5 minutes, and are rapidly dried to prevent discoloration or burning to obtain a porous product. Next, the product was left to stand for 2 minutes, and dried for 20 minutes with hot air at a temperature of 110°C and a flow rate of 1.0 m for 20 minutes using a known band type drying device. Good dry noodles were obtained.
（実施例２）
１１５〜１２０℃、流速３５ ｍ ／ Ｓｃｃの高速ジ
ェット過熱水蒸気中で２分間生麺を保持し、変色や焦げ
ができないように急激に乾燥させポーラス状の製品とす
る。(Example 2) Fresh noodles are held for 2 minutes in high-speed jet superheated steam at 115-120° C. and a flow rate of 35 m/Scc, and are rapidly dried to prevent discoloration or scorching to form a porous product.
つぎにこの製品を冷却後、通常のバンド型乾燥装置で温
度１１０℃、流速１．０ ｍ ／ ｓｅｃの熱風により
２０分間乾燥したところ水分５％の復元性がよく風味の
よい乾燥麺が得られた。Next, after cooling this product, it was dried for 20 minutes with hot air at a temperature of 110°C and a flow rate of 1.0 m/sec using a regular band-type drying device, resulting in dried noodles with a water content of 5%, good resilience and good flavor. Ta.
Claims (1)
ｌ／ｓｅｃの過熱水蒸気中で１〜５分子Ｊ５．第−次乾
燥を行った後、放置または冷却してこの一次乾燥した麺
の品温を下げ、つぎに温度９０℃〜１２０°Ｃ１流速０
．３〜１．５ ｍ ／ ｓｅｃの熱風により２〜２５分
ら第二次乾燥を行へことを特徴とする乾燥麺を製造する
方法。 ロ ゆで麺を温度１１０℃〜１５０℃流速１〜６０ ｍ
／ ｓｅｃの過熱水蒸気中で１〜５分間、第一次乾燥
を行った後、放置または冷却してこの一次乾燥した麺の
品温を下げ、つぎに温度９０°Ｃ〜１２０℃、流速０．
３〜１．５ ｍ ／ ｓｅｃの熱風により２〜２５分間
、第二次乾燥を行うことを特徴とする乾燥麺を製造する
方法。[Claims] , Country Raw noodles at a temperature of 110°C to 150°C and a flow rate of 1 to 60r
1 to 5 molecules J5. in superheated steam at l/sec. After performing the primary drying, the temperature of the primary dried noodles is lowered by leaving or cooling, and then the temperature is 90°C to 120°C, the flow rate is 0
．． A method for producing dried noodles, characterized in that secondary drying is performed for 2 to 25 minutes using hot air at 3 to 1.5 m/sec. B Boiled noodles at a temperature of 110°C to 150°C and a flow rate of 1 to 60 m.
/sec for 1 to 5 minutes in superheated steam, and then left or cooled to lower the temperature of the primary dried noodles, and then dried at a temperature of 90°C to 120°C and a flow rate of 0.
A method for producing dried noodles, characterized by performing secondary drying with hot air at 3 to 1.5 m/sec for 2 to 25 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59082930A JPS6037945A (en) | 1984-04-26 | 1984-04-26 | Preparation of dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP59082930A JPS6037945A (en) | 1984-04-26 | 1984-04-26 | Preparation of dried noodles |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7903276A Division JPS536444A (en) | 1976-07-05 | 1976-07-05 | Production of dry noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6037945A true JPS6037945A (en) | 1985-02-27 |
| JPS6262138B2 JPS6262138B2 (en) | 1987-12-24 |
Family
ID=13787948
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP59082930A Granted JPS6037945A (en) | 1984-04-26 | 1984-04-26 | Preparation of dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6037945A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6258964A (en) * | 1985-09-10 | 1987-03-14 | Nippon Seifun Kk | Production of instant noodle |
| WO2014112565A1 (en) * | 2013-01-16 | 2014-07-24 | サンヨー食品株式会社 | Method for manufacturing instant noodle |
| WO2015045374A1 (en) * | 2013-09-30 | 2015-04-02 | 日清食品ホールディングス株式会社 | Dried instant noodle and production method for same |
| JP2015073507A (en) * | 2013-10-10 | 2015-04-20 | 日清食品ホールディングス株式会社 | Manufacturing method of dried buckwheat noodles |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5911462B2 (en) | 2013-10-01 | 2016-04-27 | 日清食品ホールディングス株式会社 | Instant noodle manufacturing method |
| JP5642866B1 (en) * | 2013-12-16 | 2014-12-17 | 明星食品株式会社 | Method for producing dried noodles |
| JP6554199B2 (en) * | 2018-03-22 | 2019-07-31 | 日清食品ホールディングス株式会社 | Dry instant noodles and method for producing the same |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4867453A (en) * | 1971-12-14 | 1973-09-14 | ||
| JPS5129257A (en) * | 1974-05-20 | 1976-03-12 | Sadao Nakayama | Sokusekimen no kaishitsuho |
| JPS5238044A (en) * | 1975-09-17 | 1977-03-24 | Kyupi Kk | Production of instant noodle |
| JPS5328493A (en) * | 1976-08-27 | 1978-03-16 | Osaka Sanso Kougiyou Kk | Novel solid electrolyte supported by base body |
-
1984
- 1984-04-26 JP JP59082930A patent/JPS6037945A/en active Granted
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4867453A (en) * | 1971-12-14 | 1973-09-14 | ||
| JPS5129257A (en) * | 1974-05-20 | 1976-03-12 | Sadao Nakayama | Sokusekimen no kaishitsuho |
| JPS5238044A (en) * | 1975-09-17 | 1977-03-24 | Kyupi Kk | Production of instant noodle |
| JPS5328493A (en) * | 1976-08-27 | 1978-03-16 | Osaka Sanso Kougiyou Kk | Novel solid electrolyte supported by base body |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6258964A (en) * | 1985-09-10 | 1987-03-14 | Nippon Seifun Kk | Production of instant noodle |
| WO2014112565A1 (en) * | 2013-01-16 | 2014-07-24 | サンヨー食品株式会社 | Method for manufacturing instant noodle |
| CN104717889A (en) * | 2013-01-16 | 2015-06-17 | 三洋食品株式会社 | Method for manufacturing instant noodle |
| EP2946674A4 (en) * | 2013-01-16 | 2016-06-01 | Sanyo Foods Co Ltd | Method for manufacturing instant noodle |
| JPWO2014112565A1 (en) * | 2013-01-16 | 2017-01-19 | サンヨー食品株式会社 | Instant noodle manufacturing method |
| WO2015045374A1 (en) * | 2013-09-30 | 2015-04-02 | 日清食品ホールディングス株式会社 | Dried instant noodle and production method for same |
| TWI559856B (en) * | 2013-09-30 | 2016-12-01 | Nissin Foods Holdings Co Ltd | |
| US10499671B2 (en) | 2013-09-30 | 2019-12-10 | Nissin Foods Holdings Co., Ltd. | Dried instant noodle and method for producing the same |
| JP2015073507A (en) * | 2013-10-10 | 2015-04-20 | 日清食品ホールディングス株式会社 | Manufacturing method of dried buckwheat noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6262138B2 (en) | 1987-12-24 |
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