JP-7857335-B2 - Instant fried noodles and their manufacturing method

Inventors

• 高見澤 敦
• 村田 安興
• 瀧沢 秀樹

Assignees

• 日清食品ホールディングス株式会社

Dates

Publication Date

20260512

Application Date

20240329

Claims (8)

1. The main ingredient is flour, and the instant fried noodles contain alginate ester, The main raw material powder contains one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch. Instant fried noodles characterized by a noodle expansion rate of 180% or more but less than 400%.
2. The instant fried noodles according to claim 1, characterized in that one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch are contained in an amount of 10 to 100% by weight relative to the weight of the main raw material flour.
3. The instant fried noodles according to claim 1 or 2, characterized in that the alginate ester is contained in an amount of 0.05 to 3.0% by weight relative to the weight of the main raw material flour.
4. The instant fried noodles according to claim 1 or 2, characterized in that one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch are made from potatoes.
5. The instant fried noodles according to claim 1 or 2, characterized in that they are instant fried noodles for rehydration, which are consumed after rehydrating with water at 30°C or below.
6. Furthermore, the instant fried noodles according to claim 1 or 2, characterized by containing a glycerin fatty acid ester.
7. The instant fried noodles according to claim 1 or 2, characterized in that the frying oil used for the instant fried noodles is liquid edible oil at 30°C or below.
8. A process for producing noodle dough containing one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch, and an alginate ester, The process of manufacturing noodles from the aforementioned noodle dough, The process of gelatinizing the aforementioned noodle strands, A method for producing instant fried noodles, comprising the step of frying the aforementioned noodle strands.

Description

This invention relates to instant fried noodles and a method for producing the same. Instant noodles are a food product that can be eaten quickly through simple preparation methods such as adding hot water or cooking them in a pot. Instant noodles can be broadly categorized into fried noodles and non-fried noodles. Fried noodles are dried after being fried in oil, while non-fried noodles are dried using methods other than frying. Generally, non-fried noodles tend to have a denser noodle structure than fried noodles, requiring more time to rehydrate, while fried noodles tend to rehydrate more quickly. Some fried noodles can rehydrate in as little as one minute, but these are limited to very thin and delicate noodles, resulting in a weaker texture and other drawbacks. Furthermore, in recent years, with the rise in disaster preparedness awareness, instant noodles have gained attention as emergency food during disasters. This is because, while hot water may not be available during a disaster, many instant noodles can be rehydrated with cold water. However, rehydrating conventional instant noodles with cold water takes a very long time and results in a poor texture, creating a need for instant noodles specifically suited for cold water rehydration. As a technology to improve the rehydration properties of instant noodles, Patent Document 1 describes a method that includes starch or a derivative thereof derived from roots or tubers, and contains at least 95% by weight of amylopectin based on the dry starch content, thereby obtaining instant noodles that can be rehydrated in hot water at temperatures below 100°C, or in a shorter time than usual when using boiling water. Patent Document 2 describes a method for preparing fresh noodle strands with a thickness of 0.93 mm or less from a raw material containing wheat flour and one or more selected from etherified starch and acetylated starch. It states that the mass ratio of wheat flour to one or more selected from etherified starch and acetylated starch in the raw material flour is 85:15 to 5:95, and the raw material flour contains a total of 80% by mass or more of wheat flour, etherified starch, and acetylated starch, thereby enabling the production of instant noodles that can be rehydrated in a short time using water. However, even when using the above technology, there were problems such as the fact that restoration was not achieved in a short time if the proportion of starch was not high enough, and that the cost was higher than usual due to the use of a large amount of starch, indicating room for improvement. WO2006/093404Japanese Patent Publication No. 2022-57296 Figure 1 is an electron microscope image of the cross-section of the instant fried noodles prepared in Test Example 1-1.Figure 2 shows electron microscope images of the cross-section of the instant fried noodles prepared in Test Examples 1-4. The present invention will be described in detail below, including examples, but the present invention is not limited to these examples. The type of noodles produced in the present invention may be any type commonly known in the art, such as udon, soba, Chinese noodles, and pasta. (1) Main Ingredient Powder Composition The main ingredient powder according to the present invention must be one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch. In addition, grain flours such as wheat flour, buckwheat flour, barley flour, rye flour, and rice flour, and various starches such as potato starch, tapioca starch, and corn starch may be used individually or in combination. Raw starch may be used as the starch, or modified starches such as pregelatinized starch, oxidized starch, and cross-linked starch may be used. If you want to make noodles with a strong flavor of the grain flour used, it is preferable to increase the amount of grain flour and decrease the amount of starch. When making wheat flour noodles, it is preferable to increase the amount of wheat flour, as this will result in noodles with a superior wheat flavor, and also provide a cost advantage since starch is generally more expensive than wheat flour. - One or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch. The one or more starches selected from the group consisting of etherified starch, acetylated starch, and waxy starch according to the present invention may be used as a single starch or as a combination of two or more starches. Furthermore, other unprocessed starches or processed starches may also be used in combination. The raw material starch is not particularly limited and any of potato starch, tapioca starch, wheat starch, rice starch, corn starch, etc. may be used. In addition, these starches may be waxy starches. Of these, tapioca starch or potato starch is preferred as the raw material, and potato starch is most preferred as the raw material. Furthermore, in addition to etherification or a