WO2019117060A1 - Instant non-fried noodle product with suppressed inversion of noodle mass, method for manufacturing same, and method for suppressing inversion of noodle mass of instant non-fried noodle product - Google Patents

Instant non-fried noodle product with suppressed inversion of noodle mass, method for manufacturing same, and method for suppressing inversion of noodle mass of instant non-fried noodle product Download PDF

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Publication number
WO2019117060A1
WO2019117060A1 PCT/JP2018/045232 JP2018045232W WO2019117060A1 WO 2019117060 A1 WO2019117060 A1 WO 2019117060A1 JP 2018045232 W JP2018045232 W JP 2018045232W WO 2019117060 A1 WO2019117060 A1 WO 2019117060A1
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noodle
cup
fried
noodle mass
mass
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PCT/JP2018/045232
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French (fr)
Japanese (ja)
Inventor
英信 狹間
愛 三宅
田中　充
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日清食品ホールディングス株式会社
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Priority to CN201880063400.3A priority Critical patent/CN111183101B/en
Publication of WO2019117060A1 publication Critical patent/WO2019117060A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package

Definitions

  • the present invention is an instant non-fried noodle product stored in a vertically long cup-shaped container, an instant non-fried noodle product in which reversal of noodle mass during distribution is suppressed, a method for producing the same, and noodle mass in a cup-shaped container It relates to a method of suppressing inversion.
  • dry instant noodles can be roughly classified into fried (fried) noodles and non-fried noodles.
  • the fried noodles are those obtained by frying the pregelatinized noodle strands with an oil at about 150 ° C. for about 1 to 3 minutes and drying them.
  • non-fried noodles are noodles dried by a drying method other than frying the noodles, and there are several methods, but a hot air with a wind speed of about 4 m / s or less is applied at about 70 to 100 ° C. A hot air drying method of drying for about 30 minutes to about 90 minutes is common.
  • there is a raw type instant noodle which is pH-adjusted with an acid separately from the dried instant noodles, completely sealed, and heat-sterilized to impart storage stability.
  • fried noodles and non-fried noodles are dried by putting noodle wires in a mold called retainer, but since fried noodles are dried in a short time by immersing the retainer in oil, the noodle wires are lifted by buoyancy It is fixed and it is easy to make bulky noodle masses.
  • non-fried noodles are dried by hot air etc. for a long time as compared with fried noodles, the noodle lumps sink due to their own weight, and the heat of the hot air gradually shrinks the noodle lumps, The noodle mass is denser and smaller than fry noodles, and is a bulky noodle mass.
  • non-fried noodles in particular, a product called a vertical cup, in which the noodle mass is stored in a cup-shaped container of an inverted truncated cone having a cup height longer than the cup bottom diameter and a taper angle, and sealed by a lid.
  • a phenomenon in which the mass of noodles is accommodated in the container is likely to be inverted (rotated) in the container due to vibration at the time of distribution, and when the mass is inverted in the container, the ingredients filled in the container as well
  • the problem was that the soup dropped below the mass of noodles and the appearance of the meal worsened.
  • Patent Document 1 and Patent Document 2 are known as methods of drying non-fried noodles.
  • Patent Document 1 after the lower side of the retainer has a wide tapered shape, the noodle wire is filled, and the lower portion of the noodle wire is cured by hot air from the lower direction, and then the retainer is reversed, the state where the noodle wire at the lower portion of the noodle mass hangs down
  • the technique which produces bulky non-frying noodle masses by drying from the downward direction is described.
  • This method is an excellent technique as a technique for producing a bulky noodle mass, but since the coarse and dense structure of the upper portion and the lower portion of the noodle mass is different, when the filling amount of the noodle strings is small, the noodles in the lower portion of the noodle mass There is still a problem with the effect of preventing the line from being reversed due to vibration during distribution and preventing the noodle masses from being inverted in the container.
  • Patent Document 2 is a cone having 20 to 80% of the bottom diameter of the retainer and 30 to 70% of the height of the retainer as a method of improving the releasability from the retainer (container) when forming the recess in the noodle mass.
  • a method for hot-air drying a noodle band is described in which the retainer is provided with a convex portion selected from the group consisting of a polygon, a truncated cone and a polygonal frustum.
  • This method is an excellent method for peeling the noodle masses from the retainer, but when it is desired to provide a cavity in a large range of the noodle masses, the inclination angle of the retainer convex portion is increased, and the bottom diameter and height of the convex portions There is a problem that it is necessary to make the shape close to a cylindrical shape, for example, to make the length of the frame longer, and the releasability of the noodle mass from the retainer is deteriorated.
  • Patent No. 3924388 gazette Patent No. 2951603
  • An object of the present invention is to suppress inversion of noodle masses in a cup-shaped container due to vibration during distribution in a so-called vertical cup instant non-fried noodle product.
  • a vertically-shaped inverted truncated cone cup-shaped container having a taper angle ⁇ 1 of 3 to 15 ° and having a cup height longer than the cup bottom diameter
  • Non-fry noodle masses stored in the cup-shaped container
  • a lid for sealing the inside of the cup-shaped container and an instant non-fried noodle product comprising:
  • the non-fried noodle mass is substantially in the shape of an inverted truncated cone, and is adjusted so that the noodle mass side surface of the non-fried noodle comes into contact with the inner side surface of the cup-shaped container.
  • the bottom surface of the non-fried noodle mass has a noodle mass bottom concave portion which is a partial shape of a substantially rotational ellipsoid having a circular cross section, and a noodle mass bottom peripheral portion consisting of a flat surface. Noodle mass bottom cavity is formed,
  • the instant non-fried noodles product is characterized in that the non-fried noodle masses have a shape satisfying the following Formula 1 and the inversion of the noodle masses is suppressed.
  • Formula 1 X ⁇ T / Y ⁇ (RY) / 2 tan ⁇ 1 ⁇ 0 (R: cup diameter, X: noodle mass upper diameter, X: noodle mass upper diameter, Y: diagonal length of noodle mass).
  • non-fried noodles satisfy the following formula 2.
  • Formula 2 X ⁇ T / Y ⁇ (RY) / 2 tan ⁇ 1 ⁇ 10.
  • a non-fried noodle product and its manufacturing method are provided.
  • a method for producing a non-fried noodle product a noodle wire produced by an ordinary method is housed in a retainer for producing a noodle mass and dried by hot air until the moisture becomes 3 to 14% by weight to produce a non-fried noodle mass
  • the retainer has a cup shape with a substantially inverted truncated cone diameter having a taper angle ⁇ 2
  • the taper angle ⁇ 2 is in the range of ⁇ 1 ⁇ ⁇ 2 ⁇ ⁇ 1 + 12 °
  • the retainer bottom surface of the retainer has a retainer bottom surface convex portion which is a partial shape of a substantially rotational ellipsoid having a circular cross section, the retainer
  • the diameter of the bottom surface convex portion is such that the width of the peripheral surface of the retainer bottom is at least 3 mm, and the height of the convex surface of the bottom surface of the retainer is at least when the predetermined width is filled in the retainer.
  • Inverted noodle masses characterized in that the bottom convex portion is not exposed and the non-fried noodle masses produced by the non-fry noodle mass production process have a shape satisfying the following Formula 1 or Formula 2 It is preferable that it is a manufacturing method of the controlled instant non-fried noodles product.
  • Formula 1 X ⁇ T / Y ⁇ (RY) / 2 tan ⁇ 1 ⁇ 0.
  • Formula 2 X ⁇ T / Y ⁇ (RY) / 2 tan ⁇ 1 ⁇ 10.
  • an instant non-fried noodle product of a so-called vertical cup an instant non-fried noodle product in which inversion of a noodle mass in a cup-like container due to vibration during distribution is suppressed, a method for producing the same We can provide a way.
  • FIG. It is explanatory drawing which showed the contact state of the non-fried noodle mass B of the instant non-fried noodles product D which concerns on this embodiment, and the cup-shaped container A.
  • FIG. It is explanatory drawing which showed the non-fried-flavored noodles product which has cup shape different from the cup-shaped container A of this embodiment.
  • the instant non-fried noodle product D has a taper angle ⁇ 1 of 3 to 15 ° as shown in FIG. 1 and FIG. 2 and has a cup height H longer than the cup bottom diameter W of the cup bottom surface a3. It consists of a cup-shaped container A of inverted truncated cone shape, a non-fried noodle mass B as shown in FIG. 3 and FIG. 4, and a lid C as shown in FIG. It is stored in a state of being in contact with the cup inner side surface a2 of the cup-like container A, and is sealed by a lid C. As shown in (i) to (iii) of FIG.
  • the cup-shaped container A is directed to a cup-shaped container having a vertically elongated inverted truncated cone having a taper angle ⁇ 1 of 3 to 15 ° and having a cup height H longer than the cup bottom diameter W.
  • FIG. 9 is a longitudinal sectional view cut along a plane including the center of the truncated cone of the non-fried noodle mass B according to the present invention.
  • the upper noodle mass diameter of the non-fried noodle mass B be X
  • the noodle mass height of the non-fried noodle mass B be T
  • the lower mass of the noodle mass bottom b3 be U.
  • the values of the noodle mass upper diameter X, the noodle mass height T, and the noodle mass lower diameter U of each noodle mass the length of any five points is measured, and the average value is taken as the noodle mass value.
  • Y be the diagonal length of the longitudinal cross section of the non-fried noodle mass B.
  • the diameter refers to the diameter unless otherwise specified.
  • FIG. 10 is an explanatory view for explaining the situation in which the non-fried noodle mass B in the instant non-fried noodle product D is reversed.
  • a noodle mass which does not have a general noodle mass bottom concave portion b4 will be described.
  • a head which is a distance between the top surface b1 of the noodle mass B of the non-fried noodle mass B and the lid C of the cup-shaped container A when the non-fried noodle mass B is stored in the cup-shaped container A as shown in FIG.
  • the space S is long, there is a space in which the non-fried noodle mass B can move freely when it is separated from the cup-shaped container A due to vibration during circulation.
  • the non-fly noodle mass B is stored in the cup-shaped container A with the diagonal of the non-fly noodle mass B being horizontal in the cup-shaped container A head space S (Y If the perpendicular length Z to the diagonal of the noodle mass of the non-fried noodle mass B is longer than the distance of), that is, if Z.gtoreq.S (Y), theoretical inversion does not occur.
  • S (Y) (RY) / 2 tan ⁇ 1 where R is the cup diameter of the cup-like container A.
  • the non-frying noodle mass B may be designed to satisfy the following formula.
  • the unit of length used in the equation is millimeter (mm).
  • the container can be slightly deformed, so the strength of the shock of vibration is May cause the container to deform and rotate.
  • the peripheral edge of the top surface and the peripheral edge of the bottom surface of the noodle masses may be damaged, and during transportation, they may be rotated out of Formula 1 above. Therefore, in practice, it is preferable to design the length of Z to be 10 mm or more longer than the length of S (Y). Specifically, it is preferable to design so as to satisfy Formula 2 below.
  • the weight of the noodle required after reconstitution is slightly different depending on the shape of the cup, but it is generally 0.08 to 0.15 g / ml with respect to the pouring amount (ml) of the cup-like container A. If a non-fried noodle mass is prepared as usual so as to have such a weight, the noodle mass shrinks, so the above formula does not apply and to produce a non-fried noodle mass as applied to the above equation, At least the apparent volume V of the non-fried noodle mass needs to be increased by 1.2 to 1.5 times.
  • a method of bulking the noodle mass in the present invention, as shown in FIG. 3 and FIG.
  • the noodle mass bottom surface of the non-fried noodle mass B is a partial shape of a substantially spheroid having a circular cross section on the noodle mass bottom b3.
  • the apparent volume V of the non-fried noodle mass B is increased by forming the noodle mass bottom cavity b7.
  • the apparent volume V of the non-fried noodle mass B in the present invention is the non-fried noodle mass B including the noodle mass bottom cavity b7 when the non-fried noodle mass B is stored in the cup-shaped container A as shown in FIG. The volume inside the cup-shaped container A is shown.
  • the volume in the cup-like container A from the position of the head space S to the noodle mass height T is calculated by calculation.
  • the noodle mass bottom cavity depth of the noodle mass bottom concave portion b4 so that the noodle mass bottom cavity b7 occupies 20 to 40% of the apparent volume V of the non fried noodle mass B It is preferable to adjust Q and the noodle lump bottom recess diameter L.
  • the substantially spheroid in the present invention includes not only an elliptical sphere including a sphere but also a rotating body composed of a curve such as a parabola.
  • a noodle block bottom concave portion b4 having a shape cut in a circular cross section in a range smaller than half of these rotating bodies is provided.
  • Patent Document 1 is an excellent method for producing a bulky noodle mass, but unlike the present invention, the density of the lower portion of the noodle mass is low, so it is easily damaged by a strong impact and as a result, it is easily inverted. .
  • the non-fried noodle mass according to the present invention has high noodle chain density around the bottom portion b5 of the noodle mass bottom edge even if it has the noodle mass bottom portion hollow portion b7 and the strength against impact is It is superior to the method of Patent Document 1.
  • the noodle lump bottom peripheral part width K which is the width of the noodle lump bottom peripheral part b5 of the noodle mass bottom B3 of the non-fried noodle mass B is preferably 2 mm or more. If it is less than 2 mm, the noodle block bottom peripheral portion b5 may be partially broken by a strong impact. More preferably, it is 3 mm to 10 mm. Although the width may be more than 10 mm, it is necessary to make the noodle mass bulky to prevent the inversion of the noodle mass, and it is preferable to enlarge the noodle mass bottom cavity b7 as much as possible, so it becomes 10 mm or less It is preferable to design as follows.
  • the volume of the noodle mass bottom cavity b7 of the non-fried noodle mass B increases as the depth of the noodle mass bottom concave portion depth Q, which is the depth of the noodle mass bottom surface concave portion b4 of the non-fried noodle mass B increases. If too thick, the thinnest portion P of the noodle mass, which is the thinnest portion of the non-fried noodle mass B, becomes thin, there is a possibility that a hole may be formed at the center of the non-fried noodle mass B It is preferable to make thin part thickness P 2 mm or more, preferably 5 mm or more.
  • Non-Fried Noodle Production Process As a material of non-fried noodles according to the present invention, conventional instant noodles can be used. That is, as main ingredient flour, flours (including durum flour), flours such as buckwheat flour and rice flour, and various starches such as potato starch, tapioca starch, wheat starch and corn starch may be used alone or in combination. You may use it.
  • Raw starch, pregelatinized starch, and modified starch such as acetylated starch, etherified starch and cross-linked starch can also be used as the starch.
  • common salt, an alkaline agent, various thickeners, a noodle quality improvement agent, an edible oil and fat, a pigment etc. can be added as an auxiliary material. These may be added together with the main raw material powder, or may be dissolved in or suspended in kneading water and added.
  • the raw material powder and kneading water are uniformly mixed with a batch mixer, flow jet mixer, vacuum mixer or the like so as to uniformly mix the raw material flour and dough, and a doughy dough is prepared.
  • a method of producing a noodle string it may be carried out according to a conventional method, a method of extruding a dough using an extruder or the like to produce a noodle string, or forming a noodle band by compounding etc.
  • prescribed noodle strip thickness, cutting out a noodle strip with the cutting-out roll called a cutting blade, and producing a noodle strip is mentioned.
  • rolling and cutting may be performed, and a plurality of noodle bands are combined to make a noodle band having a multilayer structure After that, rolling and cutting may be performed.
  • the noodles obtained are then gelatinized by steaming and / or boiling in a conventional manner. Not only heating with saturated steam but also heating with superheated steam can be used as a method of steaming, and a step of applying water by spraying or immersion may be combined before, after, or on the way of steaming. In addition, depending on the type of noodles and the drying process, the gelatinization process is not necessarily required.
  • a seasoning liquid may be attached to the gelatinized noodle strands by spraying, immersion or the like to carry out the seasoning.
  • the tinting step is not necessarily performed, and may be omitted.
  • the noodle band is cut into 20 to 50 cm per serving.
  • the cut noodle band is put into a stainless steel drying tool as shown in FIG. 12 called a retainer and dried.
  • the retainer E is a cup shape having a substantially inverted truncated cone diameter having a taper angle ⁇ 2, and the retainer bottom surface e3 has a partial shape of a substantially rotational ellipsoid having a circular cross section. It has a retainer bottom surface convex portion e4 and a retainer bottom surface peripheral portion e5 which is a flat surface.
  • the substantially spheroid in the retainer E according to the present invention has the same meaning as the substantially spheroid in the non-fried noodles B, and the noodle band filled in the retainer E is dried in the drying step described later, and the retainer bottom convex portion In the state where the shape of e4 is fixed as it is, the noodle block bottom concave portion b4 of the non-fried noodles B is formed.
  • Patent Document 2 describes a hot air drying method using a retainer having a convex portion shape selected from the group consisting of a cone, polygonal water, a truncated cone and a polygonal frustum on the retainer bottom surface e3.
  • the inclination angle of the convex portion becomes high in the shape of a cone or a truncated cone, Since the upper surface of the truncated cone becomes wide and approaches a cylindrical shape, it becomes difficult to take out the noodle masses from the retainer E after the drying step described later is completed.
  • the shape of the retainer bottom surface e4 by making the shape of the retainer bottom surface e4 into a partial shape of a substantially spheroid as in the present invention, the shape of the retainer bottom surface e4 can be made larger than that of a cone or a truncated cone. It is possible to take out the noodle mass.
  • a more preferable shape of the retainer bottom surface convex portion e4 is a partial shape of a sphere.
  • the detailed shape of the retainer E varies depending on the drying conditions when drying is hot air drying, but the upper part of the noodle block is more likely to shrink, and the taper angle ⁇ 2 is slightly smaller than the taper angle ⁇ 1 of the cup-shaped container It is preferable to set an angle, and it is preferable to set the taper angle ⁇ 2 within the range of ⁇ 1 ⁇ ⁇ 2 ⁇ ⁇ 1 + 12 °. By doing so, the gap when the non-fried noodle mass B and the cup-shaped container A come in contact can be reduced. More preferable taper angle ⁇ 2 is ⁇ 1 + 3 ° ⁇ ⁇ 2 ⁇ ⁇ 1 + 8 °.
  • the retainer bottom surface convex portion diameter N has a retainer bottom peripheral edge width M of 3 mm or more, preferably 5 mm or more It is preferable to design so that By doing so, the noodle band can be uniformly filled in the retainer bottom peripheral edge e5, no chipping occurs in the noodle mass bottom peripheral edge b5 of the non-fried noodle mass B, and the noodle mass bottom peripheral edge width K is 2 mm or more Preferably, it can be 3 mm or more.
  • the retainer bottom peripheral edge width M is preferably 15 mm or less because it is difficult to increase the size of the noodle mass bottom cavity b7 if the width M is too wide.
  • the height of the retainer bottom convex portion J which is the height of the retainer bottom convex portion e4 is too high, a hole is opened in the central portion of the non-fly noodle mass B when the retainer E is filled with a predetermined noodle strip, It is preferable that the height be such that at least the bottom surface convex portion apex e6 of the retainer is not exposed.
  • the height so as to be 25% or more of the height of the non-fried noodle mass B since the higher one is preferable. . More preferably, it is 30 to 80%, more preferably 40 to 60%.
  • the noodle strings put into the retainer E are dried to prepare non-fried noodle masses B having a water content of 3 to 14% by weight.
  • the drying method is not particularly limited, for example, hot air drying (including hot air drying, superheated steam drying), microwave drying, freeze drying and the like can be mentioned. Among these, hot air drying is preferred.
  • the hot air drying conditions are not particularly limited, but it may be dried with hot air of about 60 to 150 ° C.
  • the wind speed is also not particularly limited, and may be dried in the range of 1 to 70 m / s. In the hot air drying step, hot air drying can also be performed by combining a plurality of drying conditions.
  • non-fried noodle lumps B produced in a direction noodle lumps bottom b3 becomes lower, housed in a cup-shaped container A.
  • the cup-like container A may be brought into close contact with the non-fried noodle mass B by pushing the non-fried noodle mass B slightly downward.
  • the soup and ingredients are filled in the cup-shaped container A, and the lid C is covered and sealed to make instant non-fried noodle product D.
  • the instant non-fried noodle product D can also be packaged with an outer layer film.
  • Example 1 Add 15 g of sodium chloride, 2 g of a carbonate preparation (sodium carbonate 6: potassium carbonate 4), 0.4 g of a polymerized phosphate and 0.4 ml of a tocopherol preparation to 1 kg of semi-medium strength flour as main ingredient powder, and The mixture was mixed for 15 minutes with an atmospheric pressure mixer to make a dough like a rag.
  • a carbonate preparation sodium carbonate 6: potassium carbonate 4
  • 0.4 g of a polymerized phosphate 0.4 ml of a tocopherol preparation
  • a coarse noodle band was produced using a normal shaping roll for the produced dough, and two sheets of the coarse noodle band were combined again using the shaping roll to produce a noodle band.
  • the produced noodle band was rolled by a rolling roll five times to a predetermined thickness of 0.75 mm.
  • the rolled noodle band was made into a noodle band using a 20-corner cutting blade roll.
  • the cut noodle band was immediately cooked for 120 seconds in a steam chamber supplied with saturated steam at 240 kg / h.
  • the cooked noodles were immersed in a flavoring solution in which 90 g of sodium chloride and 10 g of sodium glutamate were dissolved for 5 seconds per liter, and then the noodles were cut so as to be 30 cm by stretching.
  • the retainer for non-frying noodles is a retainer as shown in FIG. 12, and a specific shape is as Table 1 below.
  • the retainer convex portion is a partial shape of a sphere having a radius of 33 mm, and the volume of the retainer convex portion is 47 cm 3 .
  • the retainer is made of a stainless steel plate having a thickness of 0.8 mm, and holes of ⁇ 2.4 mm are formed in a 60 ° staggered manner only in the entire bottom surface of the retainer.
  • the values for the retainer diameter F, retainer bottom diameter O, retainer height G, retainer bottom convex portion diameter N, retainer bottom peripheral edge width M, and retainer bottom convex portion height J are all measured on the inside of the retainer. is there.
  • the diameter in a present Example and a comparative example points out a diameter except being described as a radius.
  • Ten noodle masses were measured for the weight of the produced non-fried noodle mass, the upper diameter X of the noodle mass, the lower diameter U of the noodle mass, and the height T of the noodle mass, and the average value of 10 pieces was taken as the value of the test example.
  • the length Y of the diagonal of the noodle block of the test example was calculated from the calculated values, and X ⁇ T / Y- (RY) / 2 tan ⁇ 1 was calculated based on the values of the test example.
  • the prepared non-fried noodle mass is packed in a vertical paper cup with a diameter of 90 mm, a height of 96 mm, a base diameter of 68 mm (measured on the inside of the cup) and a taper angle ⁇ 1 of 6.5 °.
  • Six corner freeze-dried meat fillings were placed, and an aluminum lid was placed over the cup to seal it, thereby producing a non-fried noodle product.
  • Example 2 Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
  • Example 3 Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
  • Example 4 Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
  • Example 5 Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
  • Example 6 Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
  • Example 7 Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
  • Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
  • the bottom surface of the retainer of Comparative Example 1 has no bottom surface convex portion and is flat, and a hole having a diameter of 2.4 mm is formed at 60 ° zigzag only in the entire bottom surface of the retainer.
  • Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
  • the retainer convex portion on the bottom surface of the retainer of Comparative Example 2 has a truncated cone shape with a top diameter of 14 mm, a bottom diameter of 49 mm, and a height of 17 mm, and the volume of the retainer convex portion is 13 cm 3 .
  • the holes having a diameter of 2.4 mm are formed at 60 ° zigzag only in the entire bottom surface of the retainer.
  • Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
  • the retainer convex portion on the bottom surface of the retainer of Comparative Example 2 has a truncated cone shape with a top diameter of 34 mm, a bottom diameter of 64 mm, and a height of 24.5 mm, and the volume of the retainer convex portion is 47 cm 3 ing. Further, in the same manner as in Example 1-1, the holes having a diameter of 2.4 mm are formed at 60 ° zigzag only in the entire bottom surface of the retainer.
  • the non-fried noodle products were subjected to a drop test to evaluate the inversion of the noodle mass.
  • a drop test For the drop test, from a height of 20 cm, (1) the cup is dropped sideways, (2) subsequently dropped upside down, (3) subsequently dropped sideways, (4) subsequently erected A series of operations (1) to (4) such as dropping was performed in total for three sets as one set, and was used as a drop test.
  • the evaluation method of inversion of non-fried noodle masses in the drop test ⁇ without inversion at all, ingredients not falling to the bottom of the cup, ⁇ those with oblique noodle masses, completely noodle masses
  • the thing which is inverted and the thing in which the noodle mass became diagonal and the ingredient material fell were made into x. This was carried out for 10 samples in each test group, and evaluation was performed with a total score of 10 samples as ⁇ : 10 points, ⁇ : 5 points, x: 0 points.
  • the top surface of the convex portion on the bottom surface of the retainer disappears.
  • the productivity can be maintained even when the convex portion on the bottom surface of the retainer is enlarged.
  • the taper angle ⁇ 2 of the retainer is set to be approximately 3 to 11.5 ° larger than the taper angle ⁇ 1 of the cup. This is because the contraction of the upper noodle band at the time of drying is larger than the contraction of the lower noodle band at the time of drying, and therefore the taper angle ⁇ 1 of the cup and the taper angle ⁇ 2 of the retainer are the same.
  • the cup container will be in contact with the lower part of the noodle mass in a state such as 7 (i). Although the influence on the cup inversion is small, the gap is noticeable and it is not preferable because fine ingredients and soup etc. are dropped.
  • the taper angle ⁇ 2 When the taper angle ⁇ 2 is larger than the taper angle ⁇ 1, the inclination of the side surface of the noodle block after drying corresponds to the inclination of the cup.
  • the gap In Example 1, the gap is slightly open, and in Examples 2 and 3, Almost, the cup side and the whole side of the noodle block were in close contact. If the taper angle ⁇ 2 is increased thereafter, the bottom diameter becomes smaller than the upper diameter of the noodle mass as shown in Examples 4 to 7, and as shown in FIG. 7 (ii), it closely contacts the cup container above the non-fried noodle mass.
  • the value of X ⁇ T / Y ⁇ (RY) / 2 tan ⁇ 1 tends to be low even if the noodle mass has a similar upper diameter, and the diameter of the bottom of the retainer is large to increase the value.
  • the preferable range of the taper angle ⁇ 2 of the retainer is a range of +3 to 12 °, particularly preferably +3 to 8 °, with respect to the taper angle ⁇ 1 of the cup.
  • Example 6 since the thickness of the bottom peripheral portion of the noodle mass was about 2 mm, some cracks in the bottom peripheral portion of the noodle mass were observed in the reversal test. On the other hand, in Example 7, since the thickness of the bottom peripheral part of the noodle mass was 3 mm or more, the crack of the bottom peripheral part of the noodle mass was not recognized.

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Abstract

[Problem] In an instant non-fried noodle product packed in a so-called vertical type cup, to suppress the inversion of a noodle mass in the cup-shaped container due to vibration during transportation. [Solution] In the bottom face of a non-fried noodle mass to be packed in a vertical type cup in a reversed truncated cone shape, said vertical type cup having a taper angle θ1 of 3-15° and a cup height larger than the diameter of the bottom of the cup, a noodle mass bottom recess having a partial shape of a nearly spheroidal body is formed. When the non-fried noodle mass B is shaped so as to satisfy numerical equation 1, the non-fried noodle mass comes into contact with the inside of the cup at least at 3 points within a space enclosed by the cup and the cover thereof, which makes it possible to suppress the inversion of the noodle mass of the instant non-fried noodle product packed in the vertical type cup during transportation. Numerical equation 1: X·T/Y-(R-Y)/2tanθ1 ≥ 0 (wherein: R stands for the diameter of the cup opening; X stands for the diameter of the top face of the noodle mass; X stands for the diameter of the top face of the noodle mass; and Y stands for the length of a diagonal line of the noodle mass).

Description

麺塊の反転が抑制された即席ノンフライ麺製品及びその製造方法、並びに即席ノンフライ麺製品の麺塊反転抑制方法。Instant non-fried noodle products in which inversion of noodle masses is suppressed and a method for producing the same, and method for suppressing noodle mass inversion in instant non-fried noodle products.
　本発明は、縦長形状のカップ状容器に収納された即席ノンフライ麺製品において、流通時における麺塊の反転が抑制された即席ノンフライ麺製品及びその製造方法、並びに麺塊のカップ状容器内での反転を抑制する方法に関する。 The present invention is an instant non-fried noodle product stored in a vertically long cup-shaped container, an instant non-fried noodle product in which reversal of noodle mass during distribution is suppressed, a method for producing the same, and noodle mass in a cup-shaped container It relates to a method of suppressing inversion.
　従来、乾燥した即席麺の製造方法としては、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、α化した麺線を１５０℃前後の油で１～３分程度フライ処理して乾燥させた麺である。一方、ノンフライ麺とは、麺線を、油で揚げる以外の乾燥方法により乾燥させた麺であり、幾つか方法があるが、７０～１００℃程度で風速４ｍ／ｓ以下程度の熱風を当てて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。また、これらの乾燥した即席麺とは別に酸によりｐＨ調整を行い、完全密封し、加熱殺菌して保存性を持たせた生タイプの即席麺がある。 Conventionally, dry instant noodles can be roughly classified into fried (fried) noodles and non-fried noodles. The fried noodles are those obtained by frying the pregelatinized noodle strands with an oil at about 150 ° C. for about 1 to 3 minutes and drying them. On the other hand, non-fried noodles are noodles dried by a drying method other than frying the noodles, and there are several methods, but a hot air with a wind speed of about 4 m / s or less is applied at about 70 to 100 ° C. A hot air drying method of drying for about 30 minutes to about 90 minutes is common. In addition, there is a raw type instant noodle which is pH-adjusted with an acid separately from the dried instant noodles, completely sealed, and heat-sterilized to impart storage stability.
　この内、フライ麺とノンフライ麺は、リテーナと呼ばれる型枠に麺線を入れて乾燥するが、フライ麺は、油中にリテーナを沈めることにより短時間に乾燥するため、浮力により麺線が浮き上がりそれが固定されて嵩高い麺塊ができやすい。それに対し、ノンフライ麺は、フライ麺と比較し熱風等により長時間かけて乾燥するため、麺線の自重により麺塊が沈んだり、熱風等の熱により徐々に麺塊が収縮していくため、麺塊はフライ麺よりも密で小さく、嵩の低い麺塊となる。 Among them, fried noodles and non-fried noodles are dried by putting noodle wires in a mold called retainer, but since fried noodles are dried in a short time by immersing the retainer in oil, the noodle wires are lifted by buoyancy It is fixed and it is easy to make bulky noodle masses. On the other hand, since non-fried noodles are dried by hot air etc. for a long time as compared with fried noodles, the noodle lumps sink due to their own weight, and the heat of the hot air gradually shrinks the noodle lumps, The noodle mass is denser and smaller than fry noodles, and is a bulky noodle mass.
　このため、ノンフライ麺では、特に縦型カップと呼ばれる、カップ底径よりもカップ高さが長く、テーパー角を有する逆円錐台のカップ状容器に麺塊を収納し、蓋体により密閉した製品の場合、流通時の振動により麺塊が容器に収納した状態から容器内で反転（回転）するといった現象が発生しやすく、麺塊が容器内で反転してしまうと同じく容器内に充填した具材やスープが麺塊の下に落ちてしまい、喫食事の見栄えが悪くなるといった課題があった。 For this reason, in non-fried noodles, in particular, a product called a vertical cup, in which the noodle mass is stored in a cup-shaped container of an inverted truncated cone having a cup height longer than the cup bottom diameter and a taper angle, and sealed by a lid. In this case, a phenomenon in which the mass of noodles is accommodated in the container is likely to be inverted (rotated) in the container due to vibration at the time of distribution, and when the mass is inverted in the container, the ingredients filled in the container as well The problem was that the soup dropped below the mass of noodles and the appearance of the meal worsened.
　ノンフライ麺の乾燥方法として、例えば、特許文献１及び特許文献２が知られている。特許文献１は、下方側が広いテーパー形状を有するリテーナに麺線を充填し、下方向から麺線の下部を熱風により硬化させた後、リテーナを反転し、麺塊下部の麺線が垂下した状態で下方向から乾燥することにより嵩高いノンフライ麺塊を作製する技術が記載されている。この方法は、嵩高い麺塊を作製する技術として優れた技術であるが、麺塊の上部と下部の粗密構造が異なるため、麺線の充填量が少ない場合には、麺塊の下部の麺線が流通時の振動により壊れやすく、麺塊の容器内での反転を防ぐ効果については、未だ課題があった。 For example, Patent Document 1 and Patent Document 2 are known as methods of drying non-fried noodles. In Patent Document 1, after the lower side of the retainer has a wide tapered shape, the noodle wire is filled, and the lower portion of the noodle wire is cured by hot air from the lower direction, and then the retainer is reversed, the state where the noodle wire at the lower portion of the noodle mass hangs down The technique which produces bulky non-frying noodle masses by drying from the downward direction is described. This method is an excellent technique as a technique for producing a bulky noodle mass, but since the coarse and dense structure of the upper portion and the lower portion of the noodle mass is different, when the filling amount of the noodle strings is small, the noodles in the lower portion of the noodle mass There is still a problem with the effect of preventing the line from being reversed due to vibration during distribution and preventing the noodle masses from being inverted in the container.
　特許文献２は、麺塊に凹部を形成させるにあたり、リテーナ（容器）からの剥離性を改善する方法として、リテーナの底面直径の２０～８０％、リテーナの高さの３０～７０％の円錐、多角形、円錐台及び多角錐台からなるグループから選択された凸部をリテーナに設ける麺線の熱風乾燥方法が記載されている。この方法は、麺塊をリテーナから剥離する上で優れた方法であるが、麺塊の大きい範囲に空洞を設けたい場合、リテーナ凸部の傾斜角度を大きくし、凸部の底面直径や高さを長くするなど、円柱形に近い形状にする必要であり、リテーナからの麺塊の離型性が悪くなるといった課題があった。 Patent Document 2 is a cone having 20 to 80% of the bottom diameter of the retainer and 30 to 70% of the height of the retainer as a method of improving the releasability from the retainer (container) when forming the recess in the noodle mass. A method for hot-air drying a noodle band is described in which the retainer is provided with a convex portion selected from the group consisting of a polygon, a truncated cone and a polygonal frustum. This method is an excellent method for peeling the noodle masses from the retainer, but when it is desired to provide a cavity in a large range of the noodle masses, the inclination angle of the retainer convex portion is increased, and the bottom diameter and height of the convex portions There is a problem that it is necessary to make the shape close to a cylindrical shape, for example, to make the length of the frame longer, and the releasability of the noodle mass from the retainer is deteriorated.
特許第３９２４３８８号公報Patent No. 3924388 gazette 特許第２９５１６０３号公報Patent No. 2951603
　本発明は、いわゆる縦型カップの即席ノンフライ麺製品において、流通時の振動によるカップ状容器内での麺塊の反転を抑制することを課題とする。 An object of the present invention is to suppress inversion of noodle masses in a cup-shaped container due to vibration during distribution in a so-called vertical cup instant non-fried noodle product.
　本発明者らは、いわゆる縦型カップの麺塊の反転現象を抑制する方法について鋭意研究した結果、麺塊を回転しづらい形状にすることが重要であることを見出した。そこでノンフライ麺において、麺塊重量を増加せずに麺塊のみかけの体積を増加させて反転しづらいノンフライ麺塊を作製する方法を鋭意検討した結果、本発明に至った。 As a result of intensive research on a method of suppressing the inversion phenomenon of noodle masses of a so-called vertical cup, the present inventors have found that it is important to make the noodle masses into a shape that is difficult to rotate. Therefore, as a result of intensive studies on a method of preparing a non-fried noodle mass which is hard to reverse by increasing the apparent volume of the noodle mass without increasing the mass of the noodle mass, the present invention was achieved.
　すなわち、３～１５°のテーパー角θ１を有し、カップ底径よりもカップ高さが長い、縦長形状の逆円錐台のカップ状容器と、
　前記カップ状容器に収納されるノンフライ麺塊と、
　前記カップ状容器内を密閉するための蓋と、からなる即席ノンフライ麺製品であって、
　前記ノンフライ麺塊は、略逆円錐台の形状であり、前記カップ状容器の内側側面に前記ノンフライ麺の麺塊側面が接触するように調整され、
　前記ノンフライ麺塊の底面は、横断面が円形の略回転楕円体の部分形状である麺塊底面凹部と、平坦面からなる麺塊底面周縁部を有し、前記ノンフライ麺塊の麺塊底面に麺塊底面空洞部が形成され、
　前記ノンフライ麺塊が下記の数式１を満たす形状とすることを特徴とする麺塊の反転が抑制された即席ノンフライ麺製品である。　
数式１：Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1≧０
（Ｒ：カップ口径，Ｘ：麺塊上径，Ｘ：麺塊上径，Ｙ：麺塊の対角線の長さ）。 That is, a vertically-shaped inverted truncated cone cup-shaped container having a taper angle θ1 of 3 to 15 ° and having a cup height longer than the cup bottom diameter,
Non-fry noodle masses stored in the cup-shaped container,
A lid for sealing the inside of the cup-shaped container, and an instant non-fried noodle product comprising:
The non-fried noodle mass is substantially in the shape of an inverted truncated cone, and is adjusted so that the noodle mass side surface of the non-fried noodle comes into contact with the inner side surface of the cup-shaped container.
The bottom surface of the non-fried noodle mass has a noodle mass bottom concave portion which is a partial shape of a substantially rotational ellipsoid having a circular cross section, and a noodle mass bottom peripheral portion consisting of a flat surface. Noodle mass bottom cavity is formed,
The instant non-fried noodles product is characterized in that the non-fried noodle masses have a shape satisfying the following Formula 1 and the inversion of the noodle masses is suppressed.
Formula 1: X · T / Y− (RY) / 2 tan θ1 ≧ 0
(R: cup diameter, X: noodle mass upper diameter, X: noodle mass upper diameter, Y: diagonal length of noodle mass).
　また、本発明においては、前記ノンフライ麺が下記の数式２を満たすことが好ましい。
　数式２：Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1≧１０。 In the present invention, it is preferable that the non-fried noodles satisfy the following formula 2.
Formula 2: X · T / Y− (RY) / 2 tan θ1 ≧ 10.
　上記数式１または数式２を満たす麺塊を用いることで、ノンフライ麺製品及びその製造方法が提供される。このとき、ノンフライ麺製品の製造方法としては、常法により作製した麺線を麺塊作製用のリテーナに収納し、熱風により、水分３～１４重量％となるまで乾燥してノンフライ麺塊を作製するノンフライ麺塊作製工程と、作製した前記ノンフライ麺塊を、３～１５°のテーパー角θ１を有し、カップ底径よりもカップ高さが長い、縦長形状の逆円錐台のカップ状容器に収納し、蓋体で前記カップ状容器内を密閉する包装工程と、を有する即席ノンフライ麺製品の製造方法であって、前記リテーナは、テーパー角θ２を有する略逆円錐台径のカップ形状であり、前記テーパー角θ２は、θ１≦θ２≦θ１＋１２°の範囲であり、前記リテーナのリテーナ底面には、横断面が円形の略回転楕円体の部分形状であるリテーナ底面凸部を有し、前記リテーナ底面凸部の径は、リテーナ底面周縁部の幅が、少なくとも３ｍｍ以上となる径で、且つ、前記リテーナ底面凸部の高さは、前記リテーナに所定の麺線を充填した際に少なくとも前記リテーナ底面凸部が露出しないような高さであり、前記ノンフライ麺塊作製工程によって作製された前記ノンフライ麺塊が下記の数式１または数式２を満たす形状とすることを特徴とする麺塊の反転が抑制された即席ノンフライ麺製品の製造方法であることが好ましい。
　数式１：Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1≧０。
　数式２：Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1≧１０。 By using the noodle mass which satisfies the above-mentioned formula 1 or formula 2, a non-fried noodle product and its manufacturing method are provided. At this time, as a method for producing a non-fried noodle product, a noodle wire produced by an ordinary method is housed in a retainer for producing a noodle mass and dried by hot air until the moisture becomes 3 to 14% by weight to produce a non-fried noodle mass A step of preparing a non-fried noodle mass and the prepared non-fried noodle mass in a vertically elongated inverted truncated cone cup-shaped container having a taper angle .theta.1 of 3 to 15.degree. And having a cup height longer than the cup bottom diameter. And a packaging step of storing the inside of the cup-shaped container with a lid and sealing the inside of the cup-shaped container, wherein the retainer has a cup shape with a substantially inverted truncated cone diameter having a taper angle θ2 The taper angle θ2 is in the range of θ1 ≦ θ2 ≦ θ1 + 12 °, and the retainer bottom surface of the retainer has a retainer bottom surface convex portion which is a partial shape of a substantially rotational ellipsoid having a circular cross section, the retainer The diameter of the bottom surface convex portion is such that the width of the peripheral surface of the retainer bottom is at least 3 mm, and the height of the convex surface of the bottom surface of the retainer is at least when the predetermined width is filled in the retainer. Inverted noodle masses characterized in that the bottom convex portion is not exposed and the non-fried noodle masses produced by the non-fry noodle mass production process have a shape satisfying the following Formula 1 or Formula 2 It is preferable that it is a manufacturing method of the controlled instant non-fried noodles product.
Formula 1: X · T / Y− (RY) / 2 tan θ1 ≧ 0.
Formula 2: X · T / Y− (RY) / 2 tan θ1 ≧ 10.
　本発明により、いわゆる縦型カップの即席ノンフライ麺製品において、流通時の振動によるカップ状容器内での麺塊の反転が抑制された即席ノンフライ麺製品及びその製造方法並びに麺塊の反転を抑制する方法を提供することができる。 According to the present invention, in an instant non-fried noodle product of a so-called vertical cup, an instant non-fried noodle product in which inversion of a noodle mass in a cup-like container due to vibration during distribution is suppressed, a method for producing the same We can provide a way.
本実施形態に係るカップ状容器Ａの斜視図を示した説明図である。It is an explanatory view showing a perspective view of cup shaped container A concerning this embodiment. 本実施形態に係るカップ状容器Ａの中心を含む縦断面図を示した説明図である。It is explanatory drawing which showed the longitudinal cross-sectional view containing the center of the cup-shaped container A which concerns on this embodiment. 本実施形態に係るノンフライ麺塊Ｂの斜視図を示した説明図である。It is explanatory drawing which showed the perspective view of the non-fried noodle mass B which concerns on this embodiment. 本実施形態に係るノンフライ麺塊Ｂの中心を含む縦断面図を示した説明図である。It is explanatory drawing which showed the longitudinal cross-sectional view containing the center of the non-fried noodle mass B which concerns on this embodiment. 本実施形態に係る蓋体Ｃの上面図を示した説明図である。It is an explanatory view showing the top view of lid C concerning this embodiment. 本実施形態に係る即席ノンフライ麺製品Ｄの中心を含む縦断面図を示した説明図である。It is explanatory drawing which showed the longitudinal cross-sectional view containing the center of instant non-fried noodle product D which concerns on this embodiment. 本実施形態に係る即席ノンフライ麺製品Ｄのノンフライ麺塊Ｂとカップ状容器Ａとの接触状態を示した説明図である。It is explanatory drawing which showed the contact state of the non-fried noodle mass B of the instant non-fried noodles product D which concerns on this embodiment, and the cup-shaped container A. FIG. 本実施形態のカップ状容器Ａと異なるカップ形状を有するノンフライ麺製品を示した説明図である。It is explanatory drawing which showed the non-fried-flavored noodles product which has cup shape different from the cup-shaped container A of this embodiment. 本実施形態に係るノンフライ麺塊Ｂの各種パラメーターに関する説明図である。It is explanatory drawing regarding the various parameters of the non-fried noodle mass B which concerns on this embodiment. 縦型カップの即席ノンフライ麺製品におけるカップ状容器Ａ内での麺塊の反転する機構を示した説明図である。It is explanatory drawing which showed the inversion mechanism of the noodle lump in the cup-shaped container A in the instant non-fried noodle products of a vertical cup. 本実施形態に係る見かけの体積Ｖに関する説明図である。It is explanatory drawing regarding the apparent volume V which concerns on this embodiment. 本実施形態に係るリテーナＥの縦断面図を示した説明図である。It is an explanatory view showing a longitudinal section of retainer E concerning this embodiment.
　以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
　本発明に係る即席ノンフライ麺製品及び麺塊反転抑制方法について説明する。 An instant non-fried noodle product and a noodle block inversion suppressing method according to the present invention will be described.
　本発明に係る即席ノンフライ麺製品Ｄは、図１及び図２で示すような３～１５°のテーパー角θ１を有し、カップ底面ａ３のカップ底径Ｗよりもカップ高さＨが長い、縦長形状の逆円錐台のカップ状容器Ａと、図３及び図４で示すようなノンフライ麺塊Ｂと、図５で示すような蓋体Ｃからなり、図６で示すようにノンフライ麺塊Ｂがカップ状容器Ａのカップ内側側面ａ２に接触する状態で収納され、蓋体Ｃにて密閉されている。カップ内側側面ａ２に接触するとは、図７の(i）～（iii）で示すように図６で示すような完全にノンフライ麺塊Ｂの麺塊側面ｂ２全体がカップ状容器Ａのカップ内側側面ａ２と密着した状態だけでなく、麺塊側面ｂ２の一部がカップ内側側面ａ２に接触した状態を含む。ただし、図６や図７の(iii）で示すように麺塊側面ｂ２とカップ内側側面ａ２とができるだけ密着した状態が好ましい。 The instant non-fried noodle product D according to the present invention has a taper angle θ1 of 3 to 15 ° as shown in FIG. 1 and FIG. 2 and has a cup height H longer than the cup bottom diameter W of the cup bottom surface a3. It consists of a cup-shaped container A of inverted truncated cone shape, a non-fried noodle mass B as shown in FIG. 3 and FIG. 4, and a lid C as shown in FIG. It is stored in a state of being in contact with the cup inner side surface a2 of the cup-like container A, and is sealed by a lid C. As shown in (i) to (iii) of FIG. 7, the entire noodle mass side b2 of the non-fried noodle mass B as shown in (i) to (iii) of FIG. Not only a state in close contact with a2, but also a state in which a part of the noodle block side surface b2 is in contact with the cup inner side surface a2. However, as shown in FIG. 6 and (iii) in FIG. 7, it is preferable that the noodle block side surface b2 and the cup inner side surface a2 be in close contact with each other as much as possible.
　図８の（i）で示すようにカップ状容器Ａがカップ底径Ｗよりもカップ高さＨが短い場合、ノンフライ麺塊Ｂの麺塊上径Ｘがカップ高さＨよりも長くなる確率が高いため、そもそもカップ状容器Ａ内でノンフライ麺塊Ｂが回転する確率は低くなる。また、図８の（ii）で示すようにテーパー角θ１が３°未満だとノンフライ麺塊Ｂは、反転は起きにくいが、カップ底面a３にノンフライ麺塊Ｂが落下する可能性が高くなる。また、図８の（iii）で示すようにテーパー角θ１が１５°よりも大きいとカップ形状がラーメン鉢状になり、カップ高さＨを長くするとカップ状容器Ａが倒れやすくなり好ましくない。よって本発明に係るカップ状容器Ａとしては、３～１５°のテーパー角θ１を有し、カップ底径Ｗよりもカップ高さＨが長い、縦長形状の逆円錐台のカップ状容器を対象とする。 As shown in (i) of FIG. 8, when the cup height H of the cup-shaped container A is shorter than the cup bottom diameter W, the probability that the noodle mass upper diameter X of the non-fried noodle mass B becomes longer than the cup height H is Because it is high, the probability of the non-fried noodle mass B rotating in the cup-shaped container A is low from the beginning. In addition, as shown in (ii) of FIG. 8, when the taper angle θ1 is less than 3 °, inversion of the non-fried noodle mass B is difficult to occur, but the possibility that the non-fried noodle mass B falls on the cup bottom surface a3 is high. Further, as shown in (iii) of FIG. 8, when the taper angle θ1 is larger than 15 °, the cup shape becomes a rigid bowl shape, and when the cup height H is elongated, the cup-shaped container A tends to fall, which is not preferable. Therefore, the cup-shaped container A according to the present invention is directed to a cup-shaped container having a vertically elongated inverted truncated cone having a taper angle θ1 of 3 to 15 ° and having a cup height H longer than the cup bottom diameter W. Do.
　図９は、本発明に係るノンフライ麺塊Ｂの円錐台の中心を含む面で切断した縦断面図である。ノンフライ麺塊Ｂの麺塊上径をＸとし、ノンフライ麺塊Ｂの麺塊高さをＴとし、麺塊底面ｂ３の麺塊下径をＵとする。各麺塊の麺塊上径Ｘ、麺塊高さＴ、麺塊下径Ｕの値は、任意の５点の長さを計測し、平均値を麺塊の値とする。また、ノンフライ麺塊Ｂの縦断面の対角線の長さをＹとする。麺塊の対角線の長さＹの値については、麺塊上径Ｘ、麺塊高さＴ、麺塊下径Ｕの麺塊の値から、計算で算出する。具体的にはＹ＝（（Ｘ+Ｕ）２／４+Ｔ２）１／２で算出される。また、ノンフライ麺塊Ｂの縦断面の対角線と反対側の麺塊天面ｂ１の頂点から対角線に向けて下した垂線の長さを麺塊の対角線に対する垂線長Ｚとする。なお、本発明において径とは、特段の記載が無い場合は、直径を指すものとする。 FIG. 9 is a longitudinal sectional view cut along a plane including the center of the truncated cone of the non-fried noodle mass B according to the present invention. Let the upper noodle mass diameter of the non-fried noodle mass B be X, let the noodle mass height of the non-fried noodle mass B be T, and let the lower mass of the noodle mass bottom b3 be U. As for the values of the noodle mass upper diameter X, the noodle mass height T, and the noodle mass lower diameter U of each noodle mass, the length of any five points is measured, and the average value is taken as the noodle mass value. Moreover, let Y be the diagonal length of the longitudinal cross section of the non-fried noodle mass B. The diagonal length Y of the noodle mass is calculated from the values of the noodle mass with the upper diameter X of the noodle mass, the height T of the noodle mass, and the lower diameter U of the noodle mass. It is specifically calculated by Y = ((X + U) 2/4 + T 2) 1/2. Moreover, let the length of the perpendicular which went down toward the diagonal from the vertex of the noodle lump top surface b1 on the opposite side to the diagonal of the longitudinal cross-section of the non-fried noodle lump B be the perpendicular length Z to the diagonal of a noodle lump. In the present invention, the diameter refers to the diameter unless otherwise specified.
　図１０は、即席ノンフライ麺製品Ｄ内でのノンフライ麺塊Ｂが反転する状況を説明した説明図である。ここでは、一般的な麺塊底面凹部ｂ４を有さない麺塊で説明する。図１０の（i）のようにノンフライ麺塊Ｂがカップ状容器Ａに収納されたときのノンフライ麺塊Ｂの麺塊天面ｂ１とカップ状容器Ａの蓋体Ｃの間の距離であるヘッドスペースＳが長い場合、流通中の振動によりノンフライ麺塊Ｂが、カップ状容器Ａから外れると、自由に動ける空間があるため、ノンフライ麺塊Ｂは、カップ状容器Ａの内部にノンフライ麺塊Ｂの角が３点で接触することなく、反転することが可能となる。それに対し、図１０の（ii）及び（iii）で示すように、少なくともカップ状容器Ａの内部にノンフライ麺塊Ｂの角が３点で接する場合は、ノンフライ麺塊Ｂはカップ状容器Ａの内部で理論上回転しない。 FIG. 10 is an explanatory view for explaining the situation in which the non-fried noodle mass B in the instant non-fried noodle product D is reversed. Here, a noodle mass which does not have a general noodle mass bottom concave portion b4 will be described. A head which is a distance between the top surface b1 of the noodle mass B of the non-fried noodle mass B and the lid C of the cup-shaped container A when the non-fried noodle mass B is stored in the cup-shaped container A as shown in FIG. When the space S is long, there is a space in which the non-fried noodle mass B can move freely when it is separated from the cup-shaped container A due to vibration during circulation. It becomes possible to invert without having the angle of 3 contact at three points. On the other hand, as shown by (ii) and (iii) in FIG. 10, when the corner of the non-fried noodle mass B contacts at least the inside of the cup-shaped container A at three points, the non-fried noodle mass B is the cup-shaped container A. It does not rotate theoretically inside.
　従って、３点で接触するには、ノンフライ麺塊Ｂの対角線がカップ状容器Ａで水平となった状態でノンフライ麺塊Ｂがカップ状容器Ａに収納されたと仮定した場合におけるヘッドスペースＳ（Ｙ）の距離よりも、ノンフライ麺塊Ｂの麺塊の対角線に対する垂線長Ｚが長い、つまり、Ｚ≧Ｓ（Ｙ）であれば理論上反転が起こらなくなる。Ｚは、Ｚ＝Ｘ・Ｔ／Ｙで表され、Ｓ（Ｙ）は、カップ状容器Ａのカップ口径をＲとすると、Ｓ（Ｙ）＝（Ｒ－Ｙ）／２tanθ１で表されることから、ノンフライ麺塊Ｂは、下記の数式を満たすように設計すればよい。なお、数式に用いる長さの単位は、ミリメートル（ｍｍ）とする。 Therefore, in order to contact at three points, it is assumed that the non-fly noodle mass B is stored in the cup-shaped container A with the diagonal of the non-fly noodle mass B being horizontal in the cup-shaped container A head space S (Y If the perpendicular length Z to the diagonal of the noodle mass of the non-fried noodle mass B is longer than the distance of), that is, if Z.gtoreq.S (Y), theoretical inversion does not occur. Z is represented by Z = X · T / Y, and S (Y) is represented by S (Y) = (RY) / 2 tan θ1 where R is the cup diameter of the cup-like container A. The non-frying noodle mass B may be designed to satisfy the following formula. The unit of length used in the equation is millimeter (mm).
Figure JPOXMLDOC01-appb-M000001
Figure JPOXMLDOC01-appb-M000001
　上記の式を満たすことで反転を抑えることが理論上可能であるが、カップ状容器Ａの材質が紙やプラスチックなどの場合は、容器が若干変形可能であるため、振動の衝撃の強さによっては、容器が変形して回転する可能性がある。また、振動の衝撃によっては、麺塊の天面の周縁や底面の周縁が破損する可能性があり、輸送中に上記数式１から外れて回転してしまう可能性がある。したがって、実際は、Ｚの長さがＳ(Ｙ)の長さよりも１０ｍｍ以上長くなるように設計することが好ましい。具体的には、下記数式２を満たすように設計すれことが好ましい。 It is theoretically possible to suppress inversion by satisfying the above equation, but when the material of the cup-like container A is paper, plastic, etc., the container can be slightly deformed, so the strength of the shock of vibration is May cause the container to deform and rotate. In addition, depending on the impact of vibration, the peripheral edge of the top surface and the peripheral edge of the bottom surface of the noodle masses may be damaged, and during transportation, they may be rotated out of Formula 1 above. Therefore, in practice, it is preferable to design the length of Z to be 10 mm or more longer than the length of S (Y). Specifically, it is preferable to design so as to satisfy Formula 2 below.
Figure JPOXMLDOC01-appb-M000002
Figure JPOXMLDOC01-appb-M000002
　ここで、いわゆる縦型カップにおいて、復元後に必要とされる麺の重量は、カップの形状により若干異なるが、概ねカップ状容器Ａの注湯量（ｍｌ）に対して０．０８～０．１５ｇ／ｍｌであり、この様な重量となるように通常通りノンフライ麺塊を作製すると、麺塊が収縮するため、上記数式に当てはまらず、上記式に当てはめるようにノンフライ麺塊を作製するためには、少なくともノンフライ麺塊の見かけの体積Ｖを１．２～１．５倍増やす必要がある。麺塊の嵩高くする方法として、本発明においては、図３及び図４で示すようにノンフライ麺塊Ｂの麺塊底面ｂ３に横断面が円形の略回転楕円体の部分形状である麺塊底面凹部ｂ４を設けることにより、麺塊底面空洞部ｂ７を形成させることでノンフライ麺塊Ｂの見かけの体積Ｖを増加させる。本発明におけるノンフライ麺塊Ｂの見かけの体積Ｖとは、図１１で示すようにノンフライ麺塊Ｂがカップ状容器Ａに収納されたときの麺塊底面空洞部ｂ７を含むノンフライ麺塊Ｂが占有するカップ状容器Ａ内部の体積を示す。具体的には、ヘッドスペースＳの位置から麺塊高さＴまでのカップ状容器Ａ内の体積を計算で算出する。ノンフライ麺塊Ｂの見かけの体積を増やすには、麺塊底面空洞部ｂ７はノンフライ麺塊Ｂの見かけの体積Ｖの２０～４０％を占めるように麺塊底面凹部ｂ４の麺塊底面凹部深さＱや麺塊底面凹部径Ｌを調整することが好ましい。 Here, in the so-called vertical cup, the weight of the noodle required after reconstitution is slightly different depending on the shape of the cup, but it is generally 0.08 to 0.15 g / ml with respect to the pouring amount (ml) of the cup-like container A. If a non-fried noodle mass is prepared as usual so as to have such a weight, the noodle mass shrinks, so the above formula does not apply and to produce a non-fried noodle mass as applied to the above equation, At least the apparent volume V of the non-fried noodle mass needs to be increased by 1.2 to 1.5 times. As a method of bulking the noodle mass, in the present invention, as shown in FIG. 3 and FIG. 4, the noodle mass bottom surface of the non-fried noodle mass B is a partial shape of a substantially spheroid having a circular cross section on the noodle mass bottom b3. By providing the concave portion b4, the apparent volume V of the non-fried noodle mass B is increased by forming the noodle mass bottom cavity b7. The apparent volume V of the non-fried noodle mass B in the present invention is the non-fried noodle mass B including the noodle mass bottom cavity b7 when the non-fried noodle mass B is stored in the cup-shaped container A as shown in FIG. The volume inside the cup-shaped container A is shown. Specifically, the volume in the cup-like container A from the position of the head space S to the noodle mass height T is calculated by calculation. In order to increase the apparent volume of the non-fried noodle mass B, the noodle mass bottom cavity depth of the noodle mass bottom concave portion b4 so that the noodle mass bottom cavity b7 occupies 20 to 40% of the apparent volume V of the non fried noodle mass B It is preferable to adjust Q and the noodle lump bottom recess diameter L.
　本発明における略回転楕円体とは、球体をふくむ楕円球体だけでなく、放物線等の曲線から成る回転体を含む。これらの回転体の半分より小さい範囲で横断面が円形となる状態で切断した形状の麺塊底面凹部ｂ４を設ける。このように麺塊底面凹部ｂ４を曲線状とすることで、ノンフライ麺塊Ｂを作製する際に、リテーナＥからノンフライ麺塊Ｂを取り出しやすくなる。略回転楕円体としては、ノンフライ麺塊Ｂの取り出しやすさの面で球体が好ましい。 The substantially spheroid in the present invention includes not only an elliptical sphere including a sphere but also a rotating body composed of a curve such as a parabola. A noodle block bottom concave portion b4 having a shape cut in a circular cross section in a range smaller than half of these rotating bodies is provided. By making the noodle block bottom concave portion b4 curved as described above, when the non-fry noodle block B is produced, the non-fry noodle block B can be easily taken out from the retainer E. As a substantially spheroid, a sphere is preferable in terms of the ease of taking out the non-fried noodle mass B.
　特許文献１の方法は、嵩高い麺塊を作製する方法として優れた方法ではあるが、本発明と異なり、麺塊の下部の密度が低いため、強い衝撃によって破損しやすく、結果として反転しやすい。それに対して、本件発明に係るノンフライ麺塊は、麺塊の麺塊底面周縁部ｂ５周辺の麺線密度が高いため、麺塊底面空洞部ｂ７を有していても衝撃に対しての強度は特許文献１の方法よりも優れている。ノンフライ麺塊Ｂの麺塊底面ｂ３の麺塊底面周縁部ｂ５の幅である麺塊底面周縁部幅Ｋは、２ｍｍ以上が好ましい。２ｍｍ未満であると強い衝撃によっては、麺塊底面周縁部ｂ５が部分的に破損する可能性がある。より好ましくは、３ｍｍ～１０ｍｍである。１０ｍｍよりも幅があってもよいが、麺塊の反転を防止する上では麺塊を嵩高くする必要があり、出来るだけ麺塊底面空洞部ｂ７を大きくすることが好ましいため、１０ｍｍ以下となるように設計することが好ましい。 The method of Patent Document 1 is an excellent method for producing a bulky noodle mass, but unlike the present invention, the density of the lower portion of the noodle mass is low, so it is easily damaged by a strong impact and as a result, it is easily inverted. . On the other hand, the non-fried noodle mass according to the present invention has high noodle chain density around the bottom portion b5 of the noodle mass bottom edge even if it has the noodle mass bottom portion hollow portion b7 and the strength against impact is It is superior to the method of Patent Document 1. The noodle lump bottom peripheral part width K which is the width of the noodle lump bottom peripheral part b5 of the noodle mass bottom B3 of the non-fried noodle mass B is preferably 2 mm or more. If it is less than 2 mm, the noodle block bottom peripheral portion b5 may be partially broken by a strong impact. More preferably, it is 3 mm to 10 mm. Although the width may be more than 10 mm, it is necessary to make the noodle mass bulky to prevent the inversion of the noodle mass, and it is preferable to enlarge the noodle mass bottom cavity b7 as much as possible, so it becomes 10 mm or less It is preferable to design as follows.
　ノンフライ麺塊Ｂの麺塊底面凹部ｂ４の深さである麺塊底面凹部深さＱは、深さが深いほど、ノンフライ麺塊Ｂの麺塊底面空洞部ｂ７の体積が増すため好ましいが、深すぎるとノンフライ麺塊Ｂの最薄部の厚みである麺塊最薄部厚みＰが薄くなるため、ノンフライ麺塊Ｂの中央に穴が開く可能性があり、少なくともノンフライ麺塊Ｂの麺塊最薄部厚みＰが２ｍｍ以上、好ましくは５ｍｍ以上となるようにすることが好ましい。 It is preferable because the volume of the noodle mass bottom cavity b7 of the non-fried noodle mass B increases as the depth of the noodle mass bottom concave portion depth Q, which is the depth of the noodle mass bottom surface concave portion b4 of the non-fried noodle mass B increases. If too thick, the thinnest portion P of the noodle mass, which is the thinnest portion of the non-fried noodle mass B, becomes thin, there is a possibility that a hole may be formed at the center of the non-fried noodle mass B It is preferable to make thin part thickness P 2 mm or more, preferably 5 mm or more.
　本発明に係る即席ノンフライ麺製品の製造方法について下記に示す。 The method for producing the instant non-fried noodle product according to the present invention is shown below.
ノンフライ麺製造工程
　本発明に係るノンフライ麺の原料としては、通常の即席麺の原料が使用できる。すなわち、主原料粉としては、小麦粉（デュラム粉を含む）、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、小麦澱粉及びコーンスターチ等の各種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。前記澱粉として、生澱粉、α化澱粉、並びにアセチル化澱粉、エーテル化澱粉及び架橋澱粉等の加工澱粉等を使用することもできる。また、副原料として、一般に使用されている食塩、アルカリ剤、各種増粘剤、麺質改良剤、食用油脂、色素等を添加することができる。これらは、主原料粉と一緒に添加しても、練り水に溶かすか懸濁させて添加してもよい。 Non-Fried Noodle Production Process As a material of non-fried noodles according to the present invention, conventional instant noodles can be used. That is, as main ingredient flour, flours (including durum flour), flours such as buckwheat flour and rice flour, and various starches such as potato starch, tapioca starch, wheat starch and corn starch may be used alone or in combination. You may use it. Raw starch, pregelatinized starch, and modified starch such as acetylated starch, etherified starch and cross-linked starch can also be used as the starch. Moreover, common salt, an alkaline agent, various thickeners, a noodle quality improvement agent, an edible oil and fat, a pigment etc. can be added as an auxiliary material. These may be added together with the main raw material powder, or may be dissolved in or suspended in kneading water and added.
　次いで、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し、そぼろ状のドウを作製し、作製したドウから麺線を作製する。麺線の作製方法としては、常法に従って行えばよく、エクストルーダ等を用いてドウを押し出して麺線を作製する方法や、ドウを複合等により麺帯化した後、ロールにより複数回圧延して所定の麺帯厚とし、切刃と呼ばれる切出しロールにより麺帯を切出し、麺線を作製する方法が挙げられる。麺帯を作製してから麺線を切り出す場合、エクストルーダを用いて麺帯を作製した後、圧延、切出しを行ってもよく、また、複数の麺帯を合わせて多層構造を持つ麺帯を作製した後、圧延、切出しを行ってもよい。 Next, the raw material powder and kneading water are uniformly mixed with a batch mixer, flow jet mixer, vacuum mixer or the like so as to uniformly mix the raw material flour and dough, and a doughy dough is prepared. As a method of producing a noodle string, it may be carried out according to a conventional method, a method of extruding a dough using an extruder or the like to produce a noodle string, or forming a noodle band by compounding etc. The method of making a predetermined | prescribed noodle strip thickness, cutting out a noodle strip with the cutting-out roll called a cutting blade, and producing a noodle strip is mentioned. When making a noodle band and then cutting out the noodle band, after making a noodle band using an extruder, rolling and cutting may be performed, and a plurality of noodle bands are combined to make a noodle band having a multilayer structure After that, rolling and cutting may be performed.
　次いで得られた麺線を、常法により蒸煮及び/またはボイルによって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、蒸煮の前後、途中にスプレーや浸漬などで水分を付与する工程を組み合わせることもできる。また、麺の種類や乾燥工程によってはα化工程は必ずしも必要ではない。 The noodles obtained are then gelatinized by steaming and / or boiling in a conventional manner. Not only heating with saturated steam but also heating with superheated steam can be used as a method of steaming, and a step of applying water by spraying or immersion may be combined before, after, or on the way of steaming. In addition, depending on the type of noodles and the drying process, the gelatinization process is not necessarily required.
　α化した麺線にスプレーや浸漬等により調味液（着味液）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。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、リテーナと呼ばれる図１２で示すようなステンレス製の乾燥用器具に投入し、乾燥する。 A seasoning liquid (taste liquid) may be attached to the gelatinized noodle strands by spraying, immersion or the like to carry out the seasoning. The tinting step is not necessarily performed, and may be omitted. Then, the noodle band is cut into 20 to 50 cm per serving. The cut noodle band is put into a stainless steel drying tool as shown in FIG. 12 called a retainer and dried.
　図１２で示すように、本発明に係るリテーナＥは、テーパー角θ２を有する略逆円錐台径のカップ形状であり、リテーナ底面e３には、横断面が円形の略回転楕円体の部分形状であるリテーナ底面凸部e４と平坦面であるリテーナ底面周縁部e５を有する。本発明に係るリテーナＥにおける略回転楕円体とは、ノンフライ麺Ｂにおける略回転楕円体と同じ意味であり、リテーナＥに充填された麺線は、後述する乾燥工程において乾燥され、リテーナ底面凸部e４の形状がそのまま固定された状態で、ノンフライ麺Ｂの麺塊底面凹部ｂ４が形成される。特許文献２には、リテーナ底面e３に円錐、多角水、円錐台及び多角錐台からなるグループから選択された凸部形状を有するリテーナを用いた熱風乾燥方法が記載されている。しかしながら、乾燥後のノンフライ麺塊Ｂの麺塊底面空洞部ｂ７をできるだけ大きな形状として嵩高い麺塊を作製するためには、円錐または、円錐台の形状では、凸部の傾斜角が高く成り、円錐台の上面が広くなり、円柱状に近づくため、後述する乾燥工程が終了した後、リテーナＥから麺塊を取り出すことが困難となる。それに対して、本件発明のようにリテーナ底面凸部e４の形状を略回転楕円体の部分形状とすることでリテーナ底面凸部e４の形状を大きくとりながら、円錐や円錐台のものと比べて容易に麺塊を取り出すことが可能となる。より好ましいリテーナ底面凸部e４の形状としては、球体の部分形状であることが好ましい。 As shown in FIG. 12, the retainer E according to the present invention is a cup shape having a substantially inverted truncated cone diameter having a taper angle θ2, and the retainer bottom surface e3 has a partial shape of a substantially rotational ellipsoid having a circular cross section. It has a retainer bottom surface convex portion e4 and a retainer bottom surface peripheral portion e5 which is a flat surface. The substantially spheroid in the retainer E according to the present invention has the same meaning as the substantially spheroid in the non-fried noodles B, and the noodle band filled in the retainer E is dried in the drying step described later, and the retainer bottom convex portion In the state where the shape of e4 is fixed as it is, the noodle block bottom concave portion b4 of the non-fried noodles B is formed. Patent Document 2 describes a hot air drying method using a retainer having a convex portion shape selected from the group consisting of a cone, polygonal water, a truncated cone and a polygonal frustum on the retainer bottom surface e3. However, in order to produce a bulky noodle mass by setting the noodle mass bottom cavity b7 of the non-fried noodle mass B after drying to the largest possible shape, the inclination angle of the convex portion becomes high in the shape of a cone or a truncated cone, Since the upper surface of the truncated cone becomes wide and approaches a cylindrical shape, it becomes difficult to take out the noodle masses from the retainer E after the drying step described later is completed. On the other hand, by making the shape of the retainer bottom surface e4 into a partial shape of a substantially spheroid as in the present invention, the shape of the retainer bottom surface e4 can be made larger than that of a cone or a truncated cone. It is possible to take out the noodle mass. A more preferable shape of the retainer bottom surface convex portion e4 is a partial shape of a sphere.
　リテーナＥの詳細な形状は、乾燥が熱風乾燥の場合は、乾燥条件によって異なるが、麺塊の上の方がより収縮しやすく、テーパー角θ２は、カップ状容器のテーパー角θ１に対して若干角度をつけることが好ましく、テーパー角θ２はθ１≦θ２≦θ１＋１２°の範囲で設定することが好ましい。そうすることで、ノンフライ麺塊Ｂとカップ状容器Ａが接触した際の隙間が少なくすることができる。より好ましいテーパー角θ２としては、θ１＋３°≦θ２≦θ１＋８°である。 The detailed shape of the retainer E varies depending on the drying conditions when drying is hot air drying, but the upper part of the noodle block is more likely to shrink, and the taper angle θ2 is slightly smaller than the taper angle θ1 of the cup-shaped container It is preferable to set an angle, and it is preferable to set the taper angle θ2 within the range of θ1 ≦ θ2 ≦ θ1 + 12 °. By doing so, the gap when the non-fried noodle mass B and the cup-shaped container A come in contact can be reduced. More preferable taper angle θ2 is θ1 + 3 ° ≦ θ2 ≦ θ1 + 8 °.
　また、熱風乾燥の場合は、麺線を充填した状態から、１～４割程度麺塊が収縮するため、リテーナ底面凸部径Ｎは、リテーナ底面周縁部幅Ｍが３ｍｍ以上、好ましくは５ｍｍ以上となるように設計することが好ましい。そうすることで、麺線をムラなくリテーナ底面周縁部e５に充填さすることができ、ノンフライ麺塊Ｂの麺塊底面周縁部ｂ５に欠けが生じず且つ麺塊底面周縁部幅Ｋを２ｍｍ以上、好ましくは３ｍｍ以上とすることができる。リテーナ底面周縁部幅Ｍは、広すぎると麺塊底面空洞部ｂ７を大きくとることが難しくなるため１５ｍｍ以下とすることが好ましい。 In the case of hot air drying, since the noodle mass shrinks by about 10 to 40% from the state of being filled with the noodle band, the retainer bottom surface convex portion diameter N has a retainer bottom peripheral edge width M of 3 mm or more, preferably 5 mm or more It is preferable to design so that By doing so, the noodle band can be uniformly filled in the retainer bottom peripheral edge e5, no chipping occurs in the noodle mass bottom peripheral edge b5 of the non-fried noodle mass B, and the noodle mass bottom peripheral edge width K is 2 mm or more Preferably, it can be 3 mm or more. The retainer bottom peripheral edge width M is preferably 15 mm or less because it is difficult to increase the size of the noodle mass bottom cavity b7 if the width M is too wide.
　また、リテーナ底面凸部e４の高さであるリテーナ底面凸部高さＪが高すぎるとは、リテーナＥに所定の麺線を充填した際にノンフライ麺塊Ｂの中央部に穴が開くため、少なくともリテーナ底面凸部頂点e６が露出しないような高さとすることが好ましい。好ましくは、麺線をリテーナに充填した際に５ｍｍ以上、より好ましくは１０ｍｍ以上麺線がリテーナ底面凸部e４のリテーナ底面凸部頂点e６に覆いかぶさっているようにリテーナ底面凸部e４のリテーナ底面凸部高さＪを調整することが好ましい。リテーナ底面凸部高さＪが低すぎると麺塊の嵩揚げ効果が少なくなるため、高い方が好ましく、ノンフライ麺塊Ｂの高さの２５％以上となるような高さに設定することが好ましい。より好ましくは、３０～８０％、より好ましくは、４０～６０％である。 In addition, when the height of the retainer bottom convex portion J which is the height of the retainer bottom convex portion e4 is too high, a hole is opened in the central portion of the non-fly noodle mass B when the retainer E is filled with a predetermined noodle strip, It is preferable that the height be such that at least the bottom surface convex portion apex e6 of the retainer is not exposed. Preferably, 5 nm or more, more preferably 10 mm or more, when the noodle band is filled in the retainer, so that the noodle band covers over the retainer bottom surface convexity vertex e6 of the retainer bottom surface convexity e4. It is preferable to adjust the convex portion height J. If the retainer bottom convex portion height J is too low, the bulking effect of the noodle mass will be reduced, so it is preferable to set the height so as to be 25% or more of the height of the non-fried noodle mass B since the higher one is preferable. . More preferably, it is 30 to 80%, more preferably 40 to 60%.
　次いでリテーナＥに投入した麺線を乾燥し、水分３～１４重量％のノンフライ麺塊Ｂを作製する。乾燥方法は、特に限定しないが、例えば熱風乾燥（高温熱風乾燥、過熱蒸気乾燥を含む）、マイクロウェーブ乾燥、フリーズドライ乾燥等が挙げられる。この内、熱風乾燥が好ましい。熱風乾燥条件は特に限定しないが、６０～１５０℃程度の熱風で乾燥すればよい。風速についても特に限定はなく、１～７０ｍ／ｓの範囲で乾燥すればよい。また、熱風乾燥工程においては、複数の乾燥条件を組み合わせて熱風乾燥を行うこともできる。 Next, the noodle strings put into the retainer E are dried to prepare non-fried noodle masses B having a water content of 3 to 14% by weight. Although the drying method is not particularly limited, for example, hot air drying (including hot air drying, superheated steam drying), microwave drying, freeze drying and the like can be mentioned. Among these, hot air drying is preferred. The hot air drying conditions are not particularly limited, but it may be dried with hot air of about 60 to 150 ° C. The wind speed is also not particularly limited, and may be dried in the range of 1 to 70 m / s. In the hot air drying step, hot air drying can also be performed by combining a plurality of drying conditions.
包装工程
　次いで作製したノンフライ麺塊Ｂを麺塊底面ｂ３が下となる向きで、カップ状容器Ａに収納する。この時、ノンフライ麺塊Ｂを軽く下向きに押すことでカップ状容器Ａとノンフライ麺塊Ｂとを密着させてもよい。ノンフライ麺塊Ｂをカップ状容器Ａに収納した後、スープや具材をカップ状容器Ａに充填し、蓋体Ｃを被せシールすることで密閉し、即席ノンフライ麺製品Ｄとする。即席ノンフライ麺製品Ｄは、さらに外層フィルムで包装することも出来る。 The packaging process and then non-fried noodle lumps B produced in a direction noodle lumps bottom b3 becomes lower, housed in a cup-shaped container A. At this time, the cup-like container A may be brought into close contact with the non-fried noodle mass B by pushing the non-fried noodle mass B slightly downward. After the non-fried noodle mass B is housed in the cup-shaped container A, the soup and ingredients are filled in the cup-shaped container A, and the lid C is covered and sealed to make instant non-fried noodle product D. The instant non-fried noodle product D can also be packaged with an outer layer film.
　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。 Hereinafter, the present embodiment will be described in more detail by way of examples.
（実施例１）
　主原料粉として準中力粉１ｋｇに、食塩１５ｇ、炭酸塩製剤（炭酸ソーダ６：炭酸カリウム４）２ｇ、重合リン酸塩０．４ｇ、トコフェロール製剤０．４ｇを溶解した練り水３４０ｍｌを加え、常圧ミキサーで１５分混捏し、そぼろ状のドウを作製した。 Example 1
Add 15 g of sodium chloride, 2 g of a carbonate preparation (sodium carbonate 6: potassium carbonate 4), 0.4 g of a polymerized phosphate and 0.4 ml of a tocopherol preparation to 1 kg of semi-medium strength flour as main ingredient powder, and The mixture was mixed for 15 minutes with an atmospheric pressure mixer to make a dough like a rag.
　作製したドウを通常の整形ロールを用いて、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。 A coarse noodle band was produced using a normal shaping roll for the produced dough, and two sheets of the coarse noodle band were combined again using the shaping roll to produce a noodle band.
　作製した麺帯を圧延ロールにて５回で所定の０．７５ｍｍ厚まで圧延した。圧延した麺帯を２０角の切刃ロールを用いて麺線とした。 The produced noodle band was rolled by a rolling roll five times to a predetermined thickness of 0.75 mm. The rolled noodle band was made into a noodle band using a 20-corner cutting blade roll.
　切り出された麺線は直ちに飽和水蒸気を２４０ｋｇ／ｈとなるように供給した蒸気庫内で１２０秒間蒸煮した。 The cut noodle band was immediately cooked for 120 seconds in a steam chamber supplied with saturated steam at 240 kg / h.
　蒸煮した麺線を１Ｌ当り食塩９０ｇ、グルタミン酸ソーダ１０ｇ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 cooked noodles were immersed in a flavoring solution in which 90 g of sodium chloride and 10 g of sodium glutamate were dissolved for 5 seconds per liter, and then the noodles were cut so as to be 30 cm by stretching.
　カットした麺線８０ｇをノンフライ麺用リテーナに入れ、次いで乾燥麺塊をノズルチューブを用いた乾燥機で７０℃、風速５０ｍ／ｓの熱風で1分間ほぐしながら乾燥した後、７０℃、風速４ｍ／ｓの熱風乾燥庫で水分が８重量％となるまで乾燥し、ノンフライ中華麺サンプルを作製した。なお、ノンフライ麺用リテーナは、図１２で示したようなリテーナであり、具体的な形状は、下記表１の通りである。なお、リテーナ凸部は、半径３３ｍｍの球体の部分形状であり、リテーナ凸部の体積は、４７ｃｍ３となっている。また、リテーナは、厚み０．８ｍｍのステンレス板からなり、リテーナ底面全体にのみφ２．４ｍｍの穴が６０°千鳥状に開孔している。また、リテーナ口径Ｆ、リテーナ底径Ｏ、リテーナ高さＧ、リテーナ底面凸部径Ｎ、リテーナ底面周縁部幅Ｍ、リテーナ底面凸部高さＪの値は、すべてリテーナの内側について測定した値である。なお、本実施例、比較例における径は、半径と記載されている以外は、直径を指す。 80g of cut noodles wire is put into a retainer for non-fly noodles, and then the dried noodles are dried with hot air at 70 ° C and a wind speed of 50 m / s with a dryer using a nozzle tube for 1 minute, then 70 ° C, wind speed 4m / m It dried until the water | moisture content became 8 weight% with the hot-air drying chamber of s, and produced the non-fried Chinese noodle sample. In addition, the retainer for non-frying noodles is a retainer as shown in FIG. 12, and a specific shape is as Table 1 below. The retainer convex portion is a partial shape of a sphere having a radius of 33 mm, and the volume of the retainer convex portion is 47 cm 3 . Further, the retainer is made of a stainless steel plate having a thickness of 0.8 mm, and holes of φ 2.4 mm are formed in a 60 ° staggered manner only in the entire bottom surface of the retainer. The values for the retainer diameter F, retainer bottom diameter O, retainer height G, retainer bottom convex portion diameter N, retainer bottom peripheral edge width M, and retainer bottom convex portion height J are all measured on the inside of the retainer. is there. In addition, the diameter in a present Example and a comparative example points out a diameter except being described as a radius.
　作製したノンフライ麺塊の重量、麺塊上径Ｘ、麺塊下径Ｕ、麺塊高さＴについて１０個の麺塊を測定し、１０個の平均値を試験例の値とした。また、算出した各値より、試験例の麺塊の対角線の長さＹを算出し、試験例の値をもとにＸ・Ｔ／Ｙ－(Ｒ－Ｙ）／２tanθ１を算出した。 Ten noodle masses were measured for the weight of the produced non-fried noodle mass, the upper diameter X of the noodle mass, the lower diameter U of the noodle mass, and the height T of the noodle mass, and the average value of 10 pieces was taken as the value of the test example. In addition, the length Y of the diagonal of the noodle block of the test example was calculated from the calculated values, and X · T / Y- (RY) / 2 tan θ1 was calculated based on the values of the test example.
　作製したノンフライ麺塊は、口径が９０ｍｍ、高さが９６ｍｍ、底径が６８ｍｍ（カップ内側について測定）でテーパー角θ１が６．５°の縦型の紙カップに充填し、反転確認用として、１ｃｍ角のフリーズドライした肉具材を６つ入れ、アルミ蓋をカップに被せてシールし、ノンフライ麺製品を作製した。 The prepared non-fried noodle mass is packed in a vertical paper cup with a diameter of 90 mm, a height of 96 mm, a base diameter of 68 mm (measured on the inside of the cup) and a taper angle θ1 of 6.5 °. Six corner freeze-dried meat fillings were placed, and an aluminum lid was placed over the cup to seal it, thereby producing a non-fried noodle product.
（実施例２）
　リテーナの形状を下記表１の通りとする以外は、実施例１－１の方法にしたがってノンフライ麺サンプル及びノンフライ麺製品を作製した。 (Example 2)
Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
（実施例３）
　リテーナの形状を下記表１の通りとする以外は、実施例１－１の方法にしたがってノンフライ麺サンプル及びノンフライ麺製品を作製した。 (Example 3)
Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
（実施例４）
　リテーナの形状を下記表１の通りとする以外は、実施例１－１の方法にしたがってノンフライ麺サンプル及びノンフライ麺製品を作製した。 (Example 4)
Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
（実施例５）
　リテーナの形状を下記表１の通りとする以外は、実施例１－１の方法にしたがってノンフライ麺サンプル及びノンフライ麺製品を作製した。 (Example 5)
Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
（実施例６）
　リテーナの形状を下記表１の通りとする以外は、実施例１－１の方法にしたがってノンフライ麺サンプル及びノンフライ麺製品を作製した。 (Example 6)
Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
（実施例７）
　リテーナの形状を下記表１の通りとする以外は、実施例１－１の方法にしたがってノンフライ麺サンプル及びノンフライ麺製品を作製した。 (Example 7)
Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below.
（比較例１）
　リテーナの形状を下記表１の通りとする以外は、実施例１－１の方法にしたがってノンフライ麺サンプル及びノンフライ麺製品を作製した。なお、比較例１のリテーナの底面は底面凸部がなく、平坦状であり、リテーナ底面全体にのみφ２．４ｍｍの穴が６０°千鳥状に開孔している。 (Comparative example 1)
Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below. The bottom surface of the retainer of Comparative Example 1 has no bottom surface convex portion and is flat, and a hole having a diameter of 2.4 mm is formed at 60 ° zigzag only in the entire bottom surface of the retainer.
（比較例２）
　リテーナの形状を下記表１の通りとする以外は、実施例１－１の方法にしたがってノンフライ麺サンプル及びノンフライ麺製品を作製した。なお、比較例２のリテーナの底面にあるリテーナ凸部は天面径が１４ｍｍ、底面径が４９ｍｍ、高さが１７ｍｍの円錐台形状であり、リテーナ凸部の体積は、１３ｃｍ３となっている。また、実施例１－１と同様にリテーナ底面全体にのみφ２．４ｍｍの穴が６０°千鳥状に開孔している。 (Comparative example 2)
Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below. The retainer convex portion on the bottom surface of the retainer of Comparative Example 2 has a truncated cone shape with a top diameter of 14 mm, a bottom diameter of 49 mm, and a height of 17 mm, and the volume of the retainer convex portion is 13 cm 3 . Further, in the same manner as in Example 1-1, the holes having a diameter of 2.4 mm are formed at 60 ° zigzag only in the entire bottom surface of the retainer.
（比較例３）
　リテーナの形状を下記表１の通りとする以外は、実施例１－１の方法にしたがってノンフライ麺サンプル及びノンフライ麺製品を作製した。なお、比較例２のリテーナの底面にあるリテーナ凸部は天面径が３４ｍｍ、底面径が６４ｍｍ、高さが２４．５ｍｍの円錐台形状であり、リテーナ凸部の体積は、４７ｃｍ３となっている。また、実施例１－１と同様にリテーナ底面全体にのみφ２．４ｍｍの穴が６０°千鳥状に開孔している。 (Comparative example 3)
Non-fried noodle samples and non-fried noodle products were produced according to the method of Example 1-1 except that the shape of the retainer was as shown in Table 1 below. The retainer convex portion on the bottom surface of the retainer of Comparative Example 2 has a truncated cone shape with a top diameter of 34 mm, a bottom diameter of 64 mm, and a height of 24.5 mm, and the volume of the retainer convex portion is 47 cm 3 ing. Further, in the same manner as in Example 1-1, the holes having a diameter of 2.4 mm are formed at 60 ° zigzag only in the entire bottom surface of the retainer.
　各試験例について、ノンフライ麺塊を作製した後、リテーナからノンフライ麺塊を取り出しやすさについて評価を行った。リテーナを逆さまにしてリテーナ底面から軽く衝撃を与えることで取り出せるものを○、リテーナ底面から軽く衝撃を与えるだけでは取り出せないものを×とした。 For each test example, after producing a non-fried noodle mass, evaluation was performed on the ease of taking out the non-fried noodle mass from the retainer. Those which could be removed by slightly impacting the bottom of the retainer by turning the retainer upside down were ○, and those that could not be removed by simply applying a slight impact from the bottom of the retainer were ×.
　また、ノンフライ麺製品の落下テストを行い、麺塊の反転について評価を行った。落下テストについては、２０ｃｍの高さから、（１）カップを横向きで落下、（２）続いて逆さまの状態で落下、（３）続いて横向きで落下、（４）続いて正立した状態で落下させる、といった（１）～（４）の一連の作業を１セットとして計３セット行い、落下テストとした。落下テストにおけるノンフライ麺塊の反転の評価方法は、まったく反転がないものを○、具材はカップの底に落下していないが、麺塊が斜めになっているものを△、完全に麺塊が反転しているものや麺塊が斜めになり具材が落下しているものを×とした。これを各試験区１０サンプルずつ行い、○が１０点、△が５点、×が０点として１０サンプルの合計点で評価を行った。 In addition, the non-fried noodle products were subjected to a drop test to evaluate the inversion of the noodle mass. For the drop test, from a height of 20 cm, (1) the cup is dropped sideways, (2) subsequently dropped upside down, (3) subsequently dropped sideways, (4) subsequently erected A series of operations (1) to (4) such as dropping was performed in total for three sets as one set, and was used as a drop test. The evaluation method of inversion of non-fried noodle masses in the drop test: ○ without inversion at all, ingredients not falling to the bottom of the cup, Δ those with oblique noodle masses, completely noodle masses The thing which is inverted and the thing in which the noodle mass became diagonal and the ingredient material fell were made into x. This was carried out for 10 samples in each test group, and evaluation was performed with a total score of 10 samples as ○: 10 points, Δ: 5 points, x: 0 points.
　ノンフライ麺塊の測定結果ならびに評価結果について、下記表２に示す。 The measurement results and the evaluation results of the non-fried noodle masses are shown in Table 2 below.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　実施例１～７及び比較例１～３の結果からＸ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1の値が０以上のものはマイナスのものと比較して反転が抑制されており、数式１を満たせば麺塊の反転が抑制されることがわかる。特に、Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1の値が１０以上であれば、さらに麺塊の反転が抑えられることがわかる。 From the results of Examples 1 to 7 and Comparative Examples 1 to 3, when the value of X · T / Y− (RY) / 2 tan θ1 is 0 or more, the inversion is suppressed compared to the negative one, It is understood that the inversion of the noodle mass is suppressed if 1 is satisfied. In particular, when the value of X · T / Y− (RY) / 2 tan θ1 is 10 or more, it is understood that the inversion of the noodle block is further suppressed.
　比較例１で示すようにリテーナにリテーナ底面凸部を有さない場合は、Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1の式がマイナスになり、反転する。特許文献２の方法に従って、リテーナ底面にリテーナ底面凸部を円錐台径とした場合は、比較例２で示すようにリテーナ底面凸部の形状が小さい場合（見かけの体積Ｖに対する麺塊底面空洞部の割合９．２％）は、リテーナから麺塊が剥がれ安いが、反転しやすく、比較例３で示すようにリテーナ底面凸部の形状を大きくする場合（見かけの体積Ｖに対する麺塊底面空洞部の割合２６．５％）、反転は抑えられるもののリテーナ底面凸部の上径が広くなりリテーナから麺塊を取り出しにくく生産上問題となる。それに対し、実施例１～７で示すようにリテーナ底面凸部の形状を半球状の部分形状としておくことで、リテーナ底面凸部の天面が無くなりまた、凸部の面が曲面のため剥がれやく、リテーナ底面凸部を大きくした場合でも生産性を保持することができる。 As shown in Comparative Example 1, in the case where the retainer has no protrusion on the bottom surface of the retainer, the formula of X · T / Y− (RY) / 2 tan θ1 becomes negative and is inverted. According to the method of Patent Document 2, when the retainer bottom surface convex portion has a truncated cone diameter on the retainer bottom surface, the shape of the retainer bottom surface convex portion is small as shown in Comparative Example 2 (Noodle block bottom cavity with respect to the apparent volume V In the case of 9.2%), the noodle mass is easy to peel off from the retainer but it is easy to invert, and as shown in Comparative Example 3, when enlarging the shape of the convex portion at the bottom surface of the retainer (Noodle mass bottom cavity with respect to the apparent volume V Although the reversal is suppressed, the upper diameter of the convex portion on the bottom surface of the retainer becomes wide, which makes it difficult to take out the noodle mass from the retainer, which causes a problem in production. On the other hand, as shown in the first to seventh embodiments, by setting the shape of the convex portion on the bottom surface of the retainer to a hemispherical partial shape, the top surface of the convex portion on the bottom surface of the retainer disappears. The productivity can be maintained even when the convex portion on the bottom surface of the retainer is enlarged.
　実施例１～７では、リテーナのテーパー角θ２は、カップのテーパー角θ１よりも３～１１．５°程大きく設定している。これは、乾燥時のリテーナの上の方の麺線の収縮がリテーナの下の方の麺線の収縮よりも大きいため、カップのテーパー角θ１とリテーナのテーパー角θ２が同一の角度では、図７(i)のような状態で麺塊の下の方でカップ容器に接触することになる。カップ反転に影響は少ないが、隙間が目立ち、細かい具材やスープなどが落ちるため好ましくない。テーパー角θ２をテーパー角θ１よりも大きくすると、乾燥後の麺塊側面の傾きがカップの傾きとあって、実施例１では、僅かに隙間が空く程度で、さらに実施例２及び実施例３では、ほとんどカップ側面と麺塊側面全体が密着した状態となった。その後もテーパー角θ２を大きくすると、実施例４～７で示すように麺塊の上径よりも底径が小さくなり、図７(ii)で示すようにノンフライ麺塊の上方でカップ容器と密接するようになる。この場合、同じような麺塊上径であったとしても、Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1の値は低くなりやすく、値を高くするためには、リテーナの底径を大きくする必要がある。したがって、リテーナのテーパー角θ２の好ましい範囲としてはカップのテーパー角θ１に対して＋３～１２°特に好ましくは＋３～８°の範囲が好ましい。 In the first to seventh embodiments, the taper angle θ2 of the retainer is set to be approximately 3 to 11.5 ° larger than the taper angle θ1 of the cup. This is because the contraction of the upper noodle band at the time of drying is larger than the contraction of the lower noodle band at the time of drying, and therefore the taper angle θ1 of the cup and the taper angle θ2 of the retainer are the same. The cup container will be in contact with the lower part of the noodle mass in a state such as 7 (i). Although the influence on the cup inversion is small, the gap is noticeable and it is not preferable because fine ingredients and soup etc. are dropped. When the taper angle θ2 is larger than the taper angle θ1, the inclination of the side surface of the noodle block after drying corresponds to the inclination of the cup. In Example 1, the gap is slightly open, and in Examples 2 and 3, Almost, the cup side and the whole side of the noodle block were in close contact. If the taper angle θ2 is increased thereafter, the bottom diameter becomes smaller than the upper diameter of the noodle mass as shown in Examples 4 to 7, and as shown in FIG. 7 (ii), it closely contacts the cup container above the non-fried noodle mass. You will come to In this case, the value of X · T / Y− (RY) / 2 tan θ1 tends to be low even if the noodle mass has a similar upper diameter, and the diameter of the bottom of the retainer is large to increase the value. There is a need to. Therefore, the preferable range of the taper angle θ2 of the retainer is a range of +3 to 12 °, particularly preferably +3 to 8 °, with respect to the taper angle θ1 of the cup.
　実施例６では、麺塊の底面周縁部の厚さが２ｍｍ程度であったため、反転試験で麺塊の底面周縁部の若干の割れが認められた。それに対して、実施例７では、麺塊の底面周縁部の厚みが３ｍｍ以上であったため、麺塊の底面周縁部の割れは認められなかった。 In Example 6, since the thickness of the bottom peripheral portion of the noodle mass was about 2 mm, some cracks in the bottom peripheral portion of the noodle mass were observed in the reversal test. On the other hand, in Example 7, since the thickness of the bottom peripheral part of the noodle mass was 3 mm or more, the crack of the bottom peripheral part of the noodle mass was not recognized.
Ａ：カップ状容器
　ａ１：カップ縁
　ａ２：カップ内側側面
　ａ３：カップ底面
Ｂ：ノンフライ麺塊
　ｂ１：麺塊天面
　ｂ２：麺塊側面
　ｂ３：麺塊底面
　ｂ４：麺塊底面凹部
　ｂ５：麺塊底面周縁部
　ｂ６：麺塊凹部頂点
　ｂ７：麺塊底面空洞部
　ｂ８：麺塊最薄部
Ｃ：蓋体
Ｄ：即席ノンフライ麺製品
Ｅ：リテーナ
　ｅ１：リテーナ縁
　ｅ２：リテーナ側面
　ｅ３：リテーナ底面
　ｅ４：リテーナ底面凸部
　ｅ５：リテーナ底面周縁部
　ｅ６：リテーナ底面凸部頂点
Ｒ：カップ口径
Ｗ：カップ底径
Ｈ：カップ高さ

Ｘ：麺塊上径
Ｕ：麺塊下径
Ｔ：麺塊高さ
Ｌ：麺塊底面凹部径
Ｋ：麺塊底面周縁部幅
Ｑ：麺塊底面凹部深さ
Ｐ：麺塊最薄部厚み
Ｙ：麺塊の対角線の長さ
Ｚ：麺塊の対角線に対する垂線長

Ｓ：ヘッドスペース
Ｖ：見かけの体積

Ｆ：リテーナ口径
Ｏ：リテーナ底径
Ｇ：リテーナ高さ
Ｎ：リテーナ底面凸部径
Ｍ：リテーナ底面周縁部幅
Ｊ：リテーナ底面凸部高さ

　 A: cup-like container a1: cup edge a2: cup inner side surface a3: cup bottom surface B: non-fried noodle mass b1: noodle mass top surface b2: noodle mass side b3: noodle mass bottom b4: noodle mass bottom recess b5: noodle mass bottom Peripheral edge b6: noodle mass concave apex b7: noodle mass bottom cavity b8: noodle mass thinnest part C: lid D: instant non-fried noodle product E: retainer e1: retainer edge e2: retainer side e3: retainer bottom e4: retainer Bottom surface convex part e5: Retainer bottom peripheral edge e6: Retainer bottom surface convex part R: Cup diameter W: Cup bottom diameter H: Cup height

X: Noodle mass upper diameter U: Noodle mass lower diameter T: Noodle mass height L: Noodle mass bottom recess diameter K: Noodle mass bottom peripheral edge width Q: Noodle mass bottom recess depth P: Noodle mass thinnest portion thickness Y : Diagonal length Z of noodle masses Vertical length to diagonal line of noodle masses

S: head space V: apparent volume

F: Retainer diameter O: Retainer bottom diameter G: Retainer height N: Retainer bottom convex portion diameter M: Retainer bottom peripheral edge width J: Retainer bottom convex portion height

Claims (6)

  1. 　３～１５°のテーパー角θ１を有し、カップ底径よりもカップ高さが長い、縦長形状の逆円錐台のカップ状容器と、
    　前記カップ状容器に収納されるノンフライ麺塊と、
    　前記カップ状容器内を密閉するための蓋と、からなる即席ノンフライ麺製品であって、
    　前記ノンフライ麺塊は、略逆円錐台の形状であり、前記カップ状容器の内側側面に前記ノンフライ麺の麺塊側面が接触するように調整され、
    　前記ノンフライ麺塊の底面は、横断面が円形の略回転楕円体の部分形状である麺塊底面凹部と、平坦面からなる麺塊底面周縁部を有し、前記ノンフライ麺塊の麺塊底面に麺塊底面空洞部が形成され、
    　前記ノンフライ麺塊が下記の数式１を満たす形状とすることを特徴とする麺塊の反転が抑制された即席ノンフライ麺製品。
    　数式１：Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1≧０
    （Ｒ：カップ口径，Ｘ：麺塊上径，Ｘ：麺塊上径，Ｙ：麺塊の対角線の長さ）     A vertically-shaped inverted truncated cone cup-shaped container having a taper angle θ1 of 3 to 15 ° and having a cup height longer than the cup bottom diameter;
    Non-fry noodle masses stored in the cup-shaped container,
    A lid for sealing the inside of the cup-shaped container, and an instant non-fried noodle product comprising:
    The non-fried noodle mass is substantially in the shape of an inverted truncated cone, and is adjusted so that the noodle mass side surface of the non-fried noodle comes into contact with the inner side surface of the cup-shaped container.
    The bottom surface of the non-fried noodle mass has a noodle mass bottom concave portion which is a partial shape of a substantially rotational ellipsoid having a circular cross section, and a noodle mass bottom peripheral portion consisting of a flat surface. Noodle mass bottom cavity is formed,
    The instant non-fried noodles product wherein the non-fried noodles mass has a shape satisfying the following formula 1 is characterized in that the inversion of the noodles mass is suppressed.
    Formula 1: X · T / Y− (RY) / 2 tan θ1 ≧ 0
    (R: cup diameter, X: noodle mass upper diameter, X: noodle mass upper diameter, Y: diagonal length of noodle mass)
  2. 　前記ノンフライ麺が下記の数式を満たす形状とすることを特徴とする請求項１記載の麺塊の反転が抑制された即席ノンフライ麺製品。
    　数式２：Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1≧１０     The instant non-fried noodles product according to claim 1, wherein the non-fried noodles have a shape satisfying the following formula.
    Formula 2: X · T / Y− (RY) / 2 tan θ1 ≧ 10
  3. 　常法により作製した麺線を麺塊作製用のリテーナに収納し、熱風により、水分３～１４重量％となるまで乾燥してノンフライ麺塊を作製するノンフライ麺塊作製工程と、
    　作製した前記ノンフライ麺塊を、３～１５°のテーパー角θ１を有し、カップ底径よりもカップ高さが長い、縦長形状の逆円錐台のカップ状容器に収納し、蓋体で前カップ状容器内を密閉する包装工程と、を有する即席ノンフライ麺製品の製造方法であって、
     前記リテーナは、テーパー角θ２を有する略逆円錐台径のカップ形状であり、
    　前記テーパー角θ２は、θ１≦θ２≦θ１＋１２°の範囲であり、
    　前記リテーナのリテーナ底面には、横断面が円形の略回転楕円体の部分形状であるリテーナ底面凸部を有し、
    　前記リテーナ底面凸部の径は、リテーナ底面周縁部の幅が、少なくとも３ｍｍ以上となる径で、且つ、
    　前記リテーナ底面凸部の高さは、前記リテーナに所定の麺線を充填した際に少なくとも前記リテーナ底面凸部が露出しないような高さであり、
    　前記ノンフライ麺塊作製工程によって作製された前記ノンフライ麺塊が下記の数式を満たす形状とすることを特徴とする麺塊の反転が抑制された即席ノンフライ麺製品の製造方法。
    　数式１：Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1≧０
    （Ｒ：カップ口径，Ｘ：麺塊上径，Ｘ：麺塊上径，Ｙ：麺塊の対角線の長さ）     Non-fly noodle mass production step of producing a non-fry noodle mass by storing the noodle string manufactured according to a conventional method in a retainer for manufacturing a noodle mass and drying with hot air until the water content becomes 3 to 14% by weight.
    The non-fried noodle mass prepared above is housed in a cup-shaped container of a vertically elongated inverted truncated cone having a taper angle θ 1 of 3 to 15 ° and a cup height longer than the cup bottom diameter, and the lid body is a front cup A packaging process for sealing the inside of the container;
    The retainer is in the form of a cup having a substantially inverted truncated cone diameter with a taper angle θ2,
    The taper angle θ2 is in the range of θ1 ≦ θ2 ≦ θ1 + 12 °.
    The retainer bottom surface of the retainer has a retainer bottom surface convex portion which is a partial shape of a substantially spheroid having a circular cross section,
    The diameter of the convex portion on the bottom surface of the retainer is a diameter such that the width of the peripheral portion on the bottom surface of the retainer is at least 3 mm, and
    The height of the convex portion on the bottom surface of the retainer is such that at least the convex portion on the bottom surface of the retainer is not exposed when the retainer is filled with a predetermined noodle band,
    A method for producing an instant non-fried noodle product, wherein the non-fried noodle mass produced by the non-fried noodle mass production step has a shape satisfying the following formula.
    Formula 1: X · T / Y− (RY) / 2 tan θ1 ≧ 0
    (R: cup diameter, X: noodle mass upper diameter, X: noodle mass upper diameter, Y: diagonal length of noodle mass)
  4. 　前記ノンフライ麺が下記の数式２を満たす形状とすることを特徴とする請求項３記載の麺塊の反転が抑制された即席ノンフライ麺製品の製造方法。
    　数式２：Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1≧１０     The method for producing an instant non-fried noodles product according to claim 3, wherein the non-fried noodles have a shape satisfying the following equation (2).
    Formula 2: X · T / Y− (RY) / 2 tan θ1 ≧ 10
  5. 　３～１５°のテーパー角θ１を有し、カップ底径よりもカップ高さが長い、縦長形状の逆円錐台のカップ状容器と、
    　前記カップ状容器に収納されるノンフライ麺塊と、
    　前記カップ状容器内を密閉するための蓋体と、からなる即席ノンフライ麺製品の麺塊反転抑制方法であって、
    　前記カップ状容器の内側側面に前記ノンフライ麺塊の麺塊側面が接触するように調整された略逆円錐台のノンフライ麺塊の底面に、
    　横断面が円形の略回転楕円体の部分形状である麺塊底面凹部を設けることにより、麺塊底面空洞部を形成させ、
    　ノンフライ麺塊が下記の数式１を満たす形状とすることを特徴とする即席ノンフライ麺製品の麺塊反転抑制方法。
    　数式１：Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1≧０
    （Ｒ：カップ口径，Ｘ：麺塊上径，Ｘ：麺塊上径，Ｙ：麺塊の対角線の長さ）     A vertically-shaped inverted truncated cone cup-shaped container having a taper angle θ1 of 3 to 15 ° and having a cup height longer than the cup bottom diameter;
    Non-fry noodle masses stored in the cup-shaped container,
    A lid for sealing the inside of the cup-shaped container, and a method for suppressing the noodle block inversion of an instant non-fried noodle product comprising:
    On the bottom of a substantially inverted truncated cone non-fried noodle mass, adjusted so that the noodle mass side surface of the non-fried noodle mass contacts the inner side surface of the cup-shaped container,
    A noodle block bottom cavity is formed by providing a noodle block bottom recess which is a partial shape of a substantially rotational ellipsoid having a circular cross section,
    A method for suppressing the noodle block inversion of an instant non-fly noodle product, characterized in that the non-fly noodle block has a shape satisfying the following formula 1.
    Formula 1: X · T / Y− (RY) / 2 tan θ1 ≧ 0
    (R: cup diameter, X: noodle mass upper diameter, X: noodle mass upper diameter, Y: diagonal length of noodle mass)
  6. 　前記ノンフライ麺が下記の数式２を満たす形状とすることを特徴とする請求項５記載の即席ノンフライ麺製品の麺塊反転抑制方法。
    　数式２：Ｘ・Ｔ／Ｙ－(Ｒ－Ｙ)／２tanθ1≧１０




    　     The said non-fried noodles are made into the shape which satisfy | fills following Numerical formula 2, The noodle lump inversion suppression method of instant non-fried noodles products of Claim 5 characterized by the above-mentioned.
    Formula 2: X · T / Y− (RY) / 2 tan θ1 ≧ 10




PCT/JP2018/045232 2017-12-14 2018-12-10 Instant non-fried noodle product with suppressed inversion of noodle mass, method for manufacturing same, and method for suppressing inversion of noodle mass of instant non-fried noodle product WO2019117060A1 (en)

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