Method for producing instant noodles

Abstract

This application provides a method for producing instant noodles having fresh noodle-like flavor and texture. The method for producing instant noodles comprises a heat treatment of noodle strings under specific conditions, such as specific temperature and humidity. Particularly, the method for producing instant noodles comprises the step of carrying out a heating process at an intra-chamber temperature of 130 to 220 C., where the heating process is carried out in an atmosphere of 5% to +10% of the absolute humidity of steam under atmospheric pressure at the temperature.

Claims

1. A method for producing instant noodles, comprising: heating raw noodle strings in a chamber at an intra-chamber temperature in a range from 130 C. to 220 C. by exposing the raw noodle strings to high-temperature fluid comprising steam; and drying the noodle strings after the heating, wherein the heating is carried out in the chamber, adjusting absolute humidity in an atmosphere in the chamber to be in a range from 5% to +10% of absolute humidity of the steam at the intra-chamber temperature under atmospheric pressure, wherein the absolute humidity is an amount of water vapor present in one m.sup.3 of the atmosphere or in one m.sup.3 of the steam, and is expressed in a unit of g/m.sup.3.

2. A method for producing instant noodles comprising: making noodle dough comprising raw material powder, one or more auxiliary raw materials, and water; cutting the noodle dough so as to form raw noodle strings; heating the cut raw noodle strings by exposing the raw noodle strings to high-temperature fluid comprising steam; and drying the noodle strings after the heating, wherein the heating is performed a plurality of times, and the heating for a first time is performed in a chamber at an intra-chamber temperature in a range from 130 C. to 220 C., adjusting absolute humidity in an atmosphere in the chamber to be in a range from 5% to +10% of absolute humidity of the steam at the intra-chamber temperature under atmospheric pressure, wherein the absolute humidity is an amount of water vapor present in one m.sup.3 of the atmosphere or in one m.sup.3 of the steam, and is expressed in a unit of g/m.sup.3.

3. The method for producing instant noodles according to claim 1, wherein a time of the heating is in a range from 5 seconds to 90 seconds.

4. The method for producing instant noodles according to claim 2, wherein a time of the heating is in a range from 5 seconds to 90 seconds.

5. The method for producing instant noodles according to claim 1, wherein the high-temperature fluid further comprises high-temperature air, or inert gas, or a mixture thereof.

6. The method for producing instant noodles according to claim 1, wherein the absolute humidity of the high-temperature fluid is in the range of 490-550 g/m.sup.3.

7. The method for producing instant noodles according to claim 2, wherein the high-temperature fluid further comprises air, or inert gas, or a mixture thereof.

8. The method for producing instant noodles according to claim 2, wherein the absolute humidity of the high-temperature fluid is in the range of 490-550 g/m.sup.3.

9. The method for producing instant noodles according to claim 2, wherein the one or more auxiliary raw materials are selected from the group consisting of Kansui, salt, a thickener, gluten, albumen, a dye, vitamin, calcium, and combinations thereof.

Description

DESCRIPTION OF EMBODIMENTS

(1) Hereinafter, the method for producing instant noodles according to the present invention will be specifically described.

(2) The noodle strings of the present invention are produced by subjecting fresh noodles formed by an ordinary method to a heating process, etc., mentioned later.

(3) (Prior to Step of Carrying Out Heating Process)

(4) In the present invention, first, raw noodle strings are prepared by an ordinary method. Specifically, sub material(s) and kneading water are added to a raw material powder, such as wheat flour, and the mixture can be kneaded, then combined, rolled out, and cut to prepare raw noodle strings. Instead of cutting, the noodle strings may be produced by extruding the mixture using an extruder or the like. Wheat flour, starch, or the like is used as the main raw material powder. Kansui, salt, a thickener, gluten, albumen, a dye, vitamin, calcium, etc. can be added, if necessary, as the sub material(s).

(5) Examples of the thickness of the noodle strings of the present invention can include, but are not particularly limited to, a thickness ranging from 0.6 to 3.0 mm.

(6) (Step of Carrying Out Heating Process)

(7) Subsequently, the prepared raw noodle strings are subjected to a heating process. The heating process in the present invention is carried out by exposing the noodle strings to a high-temperature fluid for a short time. A feature of the heating process is that the absolute humidity falls within a particular range. The heating step of the present invention may be performed a plurality of times. A further feature is that the initial heating process is carried out in particular temperature and humidity ranges.

(8) In this context, examples of the high-temperature fluid described herein include, but are not limited to, high-temperature air and high-temperature steam.

(9) The temperature of the high-temperature fluid used in the present invention is preferably in the range of 130 C. to 220 C., more preferably in the range of 140 C. to 190 C.

(10) The time for which the noodle strings are exposed to the high-temperature fluid of 130 C. to 220 C. is as short as 5 seconds to 90 seconds in order to avoid overdrying. The exposure time is preferably 5 seconds to 50 seconds.

(11) The particular range of the absolute humidity in the present invention refers to a range of 5% to +10% of the absolute humidity of steam under atmospheric pressure at the intra-chamber temperature of a chamber in which the heating process is carried out. The particular range of the absolute humidity is preferably in the range of 2% to +8% thereof, more preferably in the range of 0% to +8% thereof.

(12) When the absolute humidity to which the surface of the noodle strings is exposed falls within this range, fresh noodle-like texture with the soft surface and the moderately firm cores of the noodle strings is obtained. The absolute humidity requires a special apparatus or the like for +11% or higher of the absolute humidity of steam and is therefore preferably within +10% thereof. On the other hand, 6% or lower of the absolute humidity of steam is not preferred because overdrying might occur.

(13) Examples of the method for adjusting the absolute humidity of the high-temperature fluid include the mixing of the high-temperature fluid with steam, air, inert gas, or the like. In this respect, such a mixed fluid with steam or air may be used after being heated to a temperature that allows the intra-chamber temperature to be maintained. Alternatively, the high-temperature fluid may be heated in advance and then mixed therewith for use. As a result, the intra-chamber temperature for the heating process can be kept constant.

(14) A possible method for elevating the intra-chamber absolute humidity over the absolute humidity of steam under atmospheric pressure at the predetermined temperature is a method of elevating the intra-chamber pressure.

(15) A possible method for elevating the intra-chamber pressure is, for example, a method of rendering a release port in the chamber as narrow as possible and then ejecting a fluid placed under pressure in piping, at a pressure higher than the intra-chamber pressure. In this method, the high-pressure fluid is preferably ejected at a high speed.

(16) The ejection speed of the high-pressure fluid is preferably 2 m/s to 30 m/s, more preferably 4 m/s to 25 m/s, further preferably 6 m/s to 15 m/s. This is probably because the intra-chamber pressure can be elevated by supplying, at a high pressure and a high speed, the fluid in an amount exceeding the upper-limit amount of the fluid that is discharged from the release port in order to bring the intra-chamber atmosphere back to atmospheric pressure. This renders the intra-chamber pressure higher than the atmospheric pressure and can consequently elevate the absolute humidity.

(17) The method for exposing the noodle strings to the high-temperature fluid is carried out by spraying the high-temperature fluid directly or indirectly to the noodle strings or passing the noodle strings through a chamber filled with the high-temperature fluid.

(18) The fluid for use in the heating process is not limited to gas. In this context, the drying refers to a state with a relative humidity lower than 30%.

(19) In the step of carrying out a heating process in the present invention, moisture may be added to the surface of the noodle strings. Examples of the method for adding moisture include misting, showering, dipping, and a condensation phenomenon that occurs when a low-temperature substance is placed in a high-temperature environment. The addition of moisture may be carried out in the chamber for the heating process or may be carried out to the noodle strings temporarily taken out of the chamber for the heating process.

(20) The step of carrying out a heating process may be performed a plurality of times. The second or later step of carrying out a heating process is not particularly limited, and an existing technique, such as a steaming process using saturated steam or boiling in a boiling chamber, can also be used. The conditions therefor may involve, for example, steaming for about 1 to 3 minutes using saturated steam. The step of adding moisture is preferably performed between the respective steps of carrying out a heating process. Examples of the moisture adding step include a showering method and a dipping method in a water bath.

(21) The temperature of water or hot water for the showering or the dipping is preferably high. Specifically, 40 C. or higher is preferred. Particularly, 50 C. or higher is most preferred. A small amount of a seasoning, an emulsifier, an anti-binding agent, or the like may be added to or dissolved in the water used. The amount of the water added is preferably 5% to 30% with respect to the weight of the noodle strings before the heating process.

(22) (Drying Step)

(23) The noodle strings that have finished the step of carrying out a heating process are finally subjected to a drying step so that the noodle strings are dried to prepare instant noodles. Before being subjected to the drying step, the noodle strings are usually cut into one meal amount (by weight) and packed in a retainer or the like. The noodle strings in this packed state is subjected to the drying step. Alternatively, the noodle strings may be cut prior to carrying out the heating process mentioned above.

(24) In the present invention, the type of the drying step is not particularly limited, and a drying process generally used in the production of instant noodles can be applied thereto. Specific examples thereof include a fry drying process as well as non-fry drying processes such as a hot-air drying process, a vacuum freeze drying process, microwave drying, and low-temperature air drying. The drying step can also be carried out by a combination of these processes.

(25) The instant noodles produced by the method described above had fresh noodle-like flavor and texture while having a good reconstitutability.

(26) The instant noodles of the present invention can be used as instant cup noodles that become ready to serve only about 3 to 5 minutes after pouring of boiling water, or for about 1 to 3 minutes. In either case, the instant noodles of the present invention can offer an excellent reconstitutability and noodle quality. Also, the instant noodles of the present invention are applicable to both thick noodles and thin noodles.

EXAMPLES

(27) Hereinafter, the present invention will be described in detail with reference to Examples. However, the present invention is not intended to be limited by these Examples.

Experiment 1

Example 1

(28) 340 ml of kneading water in which 15 g of salt and 6 g of sodium carbonate were dissolved was added to 1 kg of noodle material powder consisting of 900 g of wheat flour and 100 g of starch. This mixture was adequately kneaded using a mixer to obtain a noodle dough. The obtained noodle dough was shaped and combined to form a noodle belt. The noodle belt was repeatedly rolled out to become the noodle belt having a final thickness of 1.2 mm. The noodle belt was then cut with a cutting blade of a round blade No. 20.

(29) The cut raw noodle strings were subjected to a heating process with a high-temperature fluid. The conditions of the heating process involved treating the noodle strings by exposure to a high-temperature fluid having a temperature of 140 C., an absolute humidity of 550 g/m{circumflex over ()}3, and a wind speed of 9 m/s for 60 seconds. In this operation, the absolute humidity was 103% of the absolute humidity of steam under atmospheric pressure at 140 C.

(30) The chamber for the heating process included the ejection holes configured to spray the high-temperature fluid from upper and lower sides of the net conveyor to the noodle strings transferred on the net conveyor. Many such ejection holes were arranged in a proceeding direction of the conveyor. The heating process of the noodle strings was carried out by spraying the high-temperature fluid from the ejection holes to the noodle strings.

(31) The temperature and the absolute humidity of the high-temperature fluid to which the noodle strings were exposed were measured by mounting temperature and humidity sensors in the chamber to measure the temperature and the absolute humidity of the high-temperature fluid to which the noodle strings were exposed in the chamber.

(32) The noodles thus treated by the heating process were cut, and then one meal amount (100 g) of the resulting noodle strings was filled in a retainer for drying and dried for 20 minutes in a hot air drier having a temperature of 90 C. and a wind speed of 4 m/s. The instant non-fried noodles thus produced were cooled down and stored as a sample of Example 1.

Example 2

(33) A sample of Example 2 was prepared in the same way as in Example 1 except that the high-temperature fluid had an absolute humidity of 520 g/m{circumflex over ()}3. In this operation, the absolute humidity was 97% of the absolute humidity of steam under atmospheric pressure at 140 C.

Example 3

(34) A sample of Example 3 was prepared in the same way as in Example 1 except that the high-temperature fluid had a temperature of 170 C. and an absolute humidity of 530 g/m{circumflex over ()}3. In this operation, the absolute humidity was 106% of the absolute humidity of steam under atmospheric pressure at 170 C.

Example 4

(35) A sample of Example 4 was prepared in the same way as in Example 1 except that the high-temperature fluid had a temperature of 170 C. and an absolute humidity of 490 g/m{circumflex over ()}3. In this operation, the absolute humidity was 97% of the absolute humidity of steam under atmospheric pressure at 170 C.

Comparative Example 1

(36) A sample of Comparative Example 1 was prepared in the same way as in Example 1 except that the high-temperature fluid for Example 1 had an absolute humidity of 480 g/m{circumflex over ()}3. In this operation, the absolute humidity was 90% of the absolute humidity of steam under atmospheric pressure at 140 C.

Comparative Example 2

(37) A sample of Comparative Example 2 was prepared in the same way as in Example 3 except that the high-temperature fluid for Example 3 had an absolute humidity of 450 g/m{circumflex over ()}3. In this operation, the absolute humidity was 90% of the absolute humidity of steam under atmospheric pressure at 170 C.

Comparative Example 3

(38) These Examples involved the step of carrying out a heating process using a high-temperature fluid. A sample of Comparative Example 3 was prepared in the same way as in Example 1 except that the high-temperature fluid was changed to saturated steam. In this operation, the temperature was 100 C., and the absolute humidity was 582 g/m{circumflex over ()}3.

(39) These samples of Examples 1 to 4 and Comparative Examples 1 to 3 were each cooked by heating for 3 minutes in 500 ml of boiling water in a pot for reconstitution and then eaten. The method for evaluating the noodles on eating them was as follows: the noodles were evaluated by five experienced panelists and studied for texture and flavor while the comprehensive evaluation was performed on a scale on which 4 was perfection.

(40) The scores of the comprehensive evaluation were as follows: 4: both reconstitution and texture were good; 3: either reconstitution or texture was not sufficient; 2: both reconstitution and texture were slightly poor; and 1: both reconstitution and texture were poor. The highest score 4 was appraised as a passing score that allowed general consumers to sufficiently recognize distinctive effects brought about by the absolute humidity as compared with conventional products.

(41) The results about Examples 1 to 4 and Comparative Examples 1 to 3 are shown in Table 1.

(42) TABLE-US-00001 TABLE 1 Evaluation Remarks Example 1 4 Both reconstitution and texture were good with wheat flavor. Example 2 3 The core slightly remained with wheat flavor. Example 3 4 Both reconstitution and texture were good with wheat flavor. Example 4 3 Both reconstitution and texture were good with wheat flavor. Comparative 1 The sample tasted insufficiently cooked and Example 1 chalky without wheat flavor. Comparative 1 The sample tasted insufficiently cooked and Example 2 chalky without wheat flavor. Comparative 1 The sample tasted insufficiently cooked and Example 3 chalky without wheat flavor.

Experiment 2

Example 5

(43) 340 ml of kneading water in which 15 g of salt and 6 g of sodium carbonate were dissolved was added to 1 kg of noodle material powder consisting of 900 g of wheat flour and 100 g of starch. This mixture was adequately kneaded using a mixer to obtain a noodle dough. The obtained noodle dough was shaped and combined to form a noodle belt. The noodle belt was repeatedly rolled out to become the noodle belt having a final thickness of 1.2 mm. The noodle belt was then cut with a cutting blade of a round blade No. 20.

(44) The cut raw noodle strings were subjected to a heating process with a high-temperature fluid. The conditions of the heating process involved treating the noodle strings by exposure to a high-temperature fluid having a temperature of 170 C., an absolute humidity of 530 g/m{circumflex over ()}3, and a wind speed of 9 m/s for 30 seconds.

(45) The noodles thus treated by the heating process were dipped for 5 seconds in a dipping bath containing hot water of 60 C. Subsequently, the heating process with the high-temperature fluid was carried out again under the same conditions as above.

(46) The noodles thus treated by the heating process were cut, and then one meal amount (140 g) of the resulting noodle strings was filled in a retainer for drying and dried for 20 minutes in a hot air drier having a temperature of 90 C. and a wind speed of 4 m/s. The instant non-fried noodles thus produced were cooled down and stored as a sample of Example 5.

(47) This ample was cooked by heating for 3 minutes in 500 ml of boiling water in a pot for reconstitution and then eaten. The resulting noodles had good fresh noodle-like flavor and texture, unlike conventional instant noodles.

INDUSTRIAL APPLICABILITY

(48) According to the present invention, dried noodles having excellent fresh noodle-like flavor and texture can be produced.

(49) The present application is based on Japanese Patent Application No. 2013-245893 filed on Nov. 28, 2013, the contents of which are incorporated herein by reference.