JP2000093104A - Production of noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce noodles rich in soft feeling, excellent in texture and useful for wheat noodles, Chinese noodles, Japanese buckwheat noodles, etc., by including a modified starch prepared by carrying out light cross-linking, etc., of a tapioca starch. SOLUTION: A modified starch subjected to both of ultralight cross-linking and etherification in an amount of preferably 0.01-10 wt.% (based on wheat flour) is included in a tapioca starch to produce noodles. The viscosity measured by a Brabender amylograph at 5.5 wt.% concentration of the bone-dry material of the modified starch preferably has a relationship of the maximum viscosity > viscosity at 95 deg.C and the viscosity when heated at 95 deg.C for 30 min and then cooled to 50 deg.C is preferably 800-2,500 BU.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing noodles.

[0002]

[Prior art]

Conventionally, many modified starches have been used in processed noodles such as raw noodles, frozen noodles, LL (long life) noodles that can be stored at room temperature for a long period of time, dry noodles, instant fried noodles, instant non-fry noodles, and the like. I have. In particular, among these noodles, the purpose of frozen noodles and LL udon is to reproduce a viscoelastic texture with a soft feeling like boiled raw noodles. Modified starch has been used to prevent fluffing and to provide noodle quality that cannot be obtained with wheat flour, but conventional modified starches have not sufficiently achieved the purpose.

[0004] Japanese Patent Publication No. 63-66177, Japanese Patent Publication No. 62-62137, and Japanese Patent Application Laid-Open No. 4-31359.
There are many patents in the publications such as addition of tapioca starch, etherification, addition of esterified starch and addition of acetylated potato starch. In addition, a starch which has been subjected to two processes of phosphoric acid crosslinking and etherification has been proposed (Japanese Patent Publication No. 7-63324). However, since these starches are intended to suppress the disintegration of the starch granules during boiling, when used in a sea urchin, they have an elastic texture like rubber and have a softness that has the original softness of udon. Elastic texture cannot be obtained. In addition, even in the examples of the various proposals, there is no example in which both the extremely light crosslinking treatment and the etherification treatment are applied to tapioca starch.

[0005] In a study by the present inventors, noodle quality varies greatly depending on the degree of crosslinking and the degree of substitution, especially in starches that use both crosslinking and etherification. Will be different. In addition, there is a further change in the texture depending on the type of the raw starch, and in particular, it was not possible to obtain a soft, viscoelastic (sticky) texture produced by the kamaage udon with the conventional modified starch.

[0006]

Since the conventional modified starch cannot produce processed noodles having the original noodle quality rich in soft noodles, the original noodle quality rich in noodles inherent in soft noodles cannot be produced. An object of the present invention is to provide a method for producing noodles.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above-mentioned object. As a result, tapioca starch was subjected to both extreme light crosslinking and etherification. By adding to the processed noodles, the flavor and texture of the processed noodles can be maintained and the original noodle quality rich in softness can be maintained without affecting the noodle quality. They have found that they can be suppressed and have reached the present invention.

[0008] That is, the present invention provides a method for producing noodles, characterized in that tapioca starch is made to contain a chemically modified starch obtained by both extremely light crosslinking and etherification.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The tapioca starch which has been subjected to both extremely mild crosslinking and etherification in the present invention is a BR
ABENDER BRABENDER VISCOG
An aqueous solution having a concentration of 5.5% by weight, which is absolutely dried with RAPH,
The viscosity at the time of heating and cooling at a rate of ° C./min has a relationship of maximum viscosity (B)> viscosity (C) of> 95 ° C. and may be accompanied by a decrease in viscosity. After heating for 30 minutes, the viscosity (E) when cooled to 50 ° C. is 800
It is a BU or more and 2500 BU or less. More preferably, the Brabender amyrographic viscosity at a concentration of 5.5% by weight of the absolutely dried product has a relationship of maximum viscosity (B)> viscosity (C) of 95 ° C., and gelatinization start temperature (A) is 62 ° C. or less, The viscosity (B) is 1200 BU or more, and the viscosity (C) at 95 ° C. is 70
0BU or more, viscosity after heating at 95 ° C for 30 minutes (D)
The drop (C-D) is 10 BU or more and 400 BU or less, the difference (BC) between the maximum viscosity and the viscosity at 95C is 100 BU or more and 500 BU or less, and the viscosity (E) when cooled to 50C.
Are 800 BU or more and 2500 BU or less. The degree of substitution (DS) of the etherification at this time is 0.0
It falls within the range of 1 to about 0.15 used for general foods. The degree of etherification substitution was determined according to D.E. P. J
ohson, Analytical Chemist
ry. , 41 (6), 859-860 (1969).

That is, when the degree of crosslinking is increased, the relationship of maximum viscosity (B)> viscosity at 95 ° C. (C) is changed to maximum viscosity (B) ≦
The viscosity changes to a relationship of 95 ° C. (C), the viscosity does not decrease, and the viscosity (E) when cooled to 50 ° C. is out of the range of 800 BU to 2500 BU. Further, the starch granules change from the swelling / disintegration mixture to only a swelling material without disintegration, and when such starch is added to processed noodles, the noodle quality changes to a hard and soft feeling. Further, if the crosslinking is not carried out, the aging of the processed noodles proceeds rapidly, and similarly, the noodles become hard and brittle.

The reaction method and reagents for crosslinking and etherification are not limited. For example, the chemical modification of starch includes a method using phosphorus oxychloride, sodium trimetaphosphate, sodium hexametaphosphate, and adipic acid as the cross-linking, and a method using propylene oxide as the etherification.

In the present invention, there is no limitation on the method for incorporating the crosslinked and etherified starch (hereinafter referred to as crosslinked HP starch) into the noodles. For example, a method of previously mixing with raw wheat, a method of mixing at the time of kneading, a method of dispersing in kneading water, and the like can be mentioned. Preferably, it is a method of previously mixing with flour.

The content of the crosslinked HP starch is not limited. For example, the replacement amount of the flour may be from 3% by weight that can improve the texture of the noodles to 50% by weight that can greatly improve the texture of the noodles. . Preferably, the replacement amount with wheat flour is 5 to 20% by weight.

The noodles of the present invention are not limited in the type, processing method, form, etc. of the noodles. For example, the types of noodles include udon, Chinese noodles, Japanese soba, and pasta. Examples of the processing method include boiled noodles obtained by boiling the noodles, steamed steamed noodles, fried noodles fried with oil, and dried noodles. As the form, instant noodles, instant non-fried noodles, long life noodles (hereinafter referred to as LL noodles) and frozen noodles which can be stored at room temperature for a long time by combining the above-mentioned noodles with the above-mentioned processing method and sterilization processing such as heat sterilization after packaging. Can be mentioned.

[0015] The method for producing the noodles is not limited. For example, there can be mentioned a noodle making method by a normal noodle making method, a method of producing a three-layer noodle having a noodle band having a three-layer structure, and the like. Preferably, an ordinary noodle-making method may be used, and in the case of LL noodles or instant non-fried noodles, a three-layer structure may be preferable.

In preparing the noodles used in the present invention, in addition to the raw wheat flour and the crosslinked HP starch, flours such as buckwheat flour, rice flour, corn flour; starches such as potato, corn, tapioca, rice, wheat, and esterification of these starches Starches such as modified starch and pregelatinized starch, which have been subjected to one or more chemical treatments such as etherification, crosslinking, oxidation, acid treatment; animal and plant proteins such as gluten, gliadin, glutenin, egg white, soybean protein, casein; glycine , Alanine, glutamic acid, cystine, cysteine and other amino acids and salts thereof; amino acids such as protamine, polylysine, lysozyme, albino protein and polypeptides such as various animal and plant extracts; acetic acid, adipic acid, citric acid, apple Acids such as acid, lactic acid, phosphoric acid, and carbonic acid and their sodium, calcium, Umm, salts such as calcium and magnesium;
Highly alkaline calcium such as calcium oxide, calcium hydroxide and high temperature calcined eggshells, animal bones, oyster shells, etc .; guar gum, tamarind gum, xanthan gum, agar, gellan gum, locust bingham, alginic acid and its sodium salt, pectin Gums such as;
Emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, lecithin and enzyme-treated lecithin; and one or a combination of two or more of oils and fats such as animal and vegetable fats and oils and powdered fats and oils can be added.

In the present invention, these flours and crosslinked H
Other than P-starch, the method and amount of addition of flours and starches are not limited. Examples of the addition method include a method of pre-mixing with wheat flour or a method of adding noodles during noodle-making. 5-8 replacement with flour
The range is 0% by weight.

In addition to the flour and the crosslinked HP starch, the method and amount of addition of the animal and plant proteins are not limited. Examples of the addition method include a method of mixing with flour and a method of dissolving in water, but a method of mixing with flour other than those that dissolve in water is preferred. In addition, the addition amount of these mixtures is in the range of 0.01 to 10% by weight based on the flour.

[0019]

EXAMPLES Examples and comparative examples are shown below. Unless otherwise specified,% is based on weight.

REFERENCE EXAMPLE 1 From tapioca starch, a chemically modified starch was prepared by subjecting both to extremely light phosphoric acid crosslinking and to hydroxyloxypropylation (ELCHP tapioca starch). Similarly, a chemically modified starch which underwent both mild phosphoric acid cross-linking and hydroxypropylation (LCHP tapioca starch) was prepared. Also,
A modified starch that had undergone both moderate phosphoric acid crosslinking and hydroxypropylation was prepared (MCHP tapioca starch).
Further, a product obtained by increasing the substitution degree of hydroxypropylation of ELCHP and MCHP tapioca starch was prepared (E
L'CHP tapioca starch, M'CHP tapioca starch).

The data of the Brabendamylograph at a concentration of 5.5% by weight of the absolute dry matter of the starch are shown below.

Example 1 Comparative Examples 1 to 3 To a powder obtained by mixing 1 kg of ELCHP tapioca starch with 9 kg of medium-strength wheat flour, kneading water prepared by dissolving 300 g of common salt in 3.6 kg of water was added to prepare a noodle belt by a conventional method. . The thickness of the final noodle belt was set to 3 mm, and udon was obtained as a noodle string with a cutting tooth No. 10 (Example 1). In addition, udon was obtained in the same manner using only neutral flour without adding modified starch (Comparative Example 1). further,
Udon was obtained in the same manner except that ELCHP tapioca starch was replaced by LCHP tapioca starch (Comparative Example 2). Also, E
Udon was obtained in the same manner except that LCHP tapioca starch was replaced by MCHP tapioca starch (Comparative Example 3).

These noodles were prepared in Example 1 and Comparative Examples 2 and 3.
After boiled for 17 minutes and for Comparative Example 1 for 23 minutes, the boiled noodles were washed with water, their texture was evaluated, and the washed noodles were thoroughly drained, packed in a plastic bag, and stored in a refrigerator. The noodles stored in the refrigerator were boiled with boiling water for 30 seconds, and the texture was similarly evaluated. The evaluation was based on the texture immediately after boiling of the udon without chemical starch (Comparative Example 1), and the score was set as 6 points for hardness, 7 points for viscoelasticity, 5 points for smoothness, and 7 points for soft feeling. Comparison was made with 10 points.

Table 1 shows the evaluation results. Example 1 was excellent in viscoelasticity, smoothness, and softness even when freshly boiled compared to the case where no modified starch was added or to which other modified starch was added, and was viscoelastic and smooth even when stored overnight in a refrigerator. Well, it was excellent in soft feeling.

[0025]

[Table 1]

Example 2 Comparative Examples 4 to 6 Kneading water in which 300 g of sodium chloride was dissolved in 3.6 kg of water was added to a powder obtained by mixing 2 kg of ELCHP tapioca starch with 8 kg of medium-strength wheat flour, and a noodle belt was prepared by a conventional method. . The thickness of the final noodle belt was 3 mm, and udon was obtained as a noodle string with a cutting tooth No. 10 (Example 2). In addition, udon was obtained in the same manner using only neutral flour without adding modified starch (Comparative Example 4). further,
Udon was obtained in the same manner except that ELCHP tapioca starch was replaced by LCHP tapioca starch (Comparative Example 5). Also, E
Udon was obtained in the same manner except that LCHP tapioca starch was replaced by MCHP tapioca starch (Comparative Example 6).

These noodles were prepared in Example 2, Comparative Examples 5 and 6.
Was boiled for 17 minutes and Comparative Example 4 was boiled for 23 minutes, then washed with water,
About 200 g of the noodles were put in a freezing container and rapidly frozen at -40 ° C. The frozen udon obtained here is boiled with hot water 60
It was heated for a second and its texture was evaluated. Evaluation separately prepared udon without chemical modified starch, based on the texture immediately after boiling,
Performed in the same manner as in Example 1.

Table 2 shows the evaluation results. Example 2 was more viscoelastic than those without the modified starch and with other modified starches.
It was excellent in smoothness and softness.

[0029]

[Table 2]

Example 3 Comparative Examples 7-9 3.6 kg of ELCHP tapioca starch was mixed with 9 kg of semi-strong wheat flour, and 100 g of salt and 100 g of starch were mixed.
Kneading water dissolved in Kg of water was added, and a noodle belt was made by a conventional method. The thickness of the final noodle belt was 1.5 mm, and raw Chinese noodles were obtained as noodle strings with cutting teeth No. 20 (Example 3). Raw Chinese noodles were obtained in the same manner using only semi-strong flour without adding modified starch (Comparative Example 7). Furthermore, raw Chinese noodles were obtained in the same manner except that ELCHP tapioca starch was replaced by LCHP tapioca starch (Comparative Example 8). In addition, raw Chinese noodles were obtained in the same manner except that ELCHP tapioca starch was replaced by MCHP tapioca starch (Comparative Example 9).

After boiling these raw Chinese noodles for 2 minutes, they are washed with water and added to a 1% aqueous lactic acid solution so that the pH of the noodles becomes about 4.
Dipped for 0 seconds. After immersion, about 200 g of the noodles are packed in a heat-resistant resin bag, sealed on all sides, and sterilized by heating at a center temperature of 85 ° C. or more for 30 minutes, and can be stored for a long time.
Chinese noodles were obtained. One month after storage at room temperature, these LL Chinese noodles were transferred from the bag to a container made of a foamed resin. After washing the noodles once with boiling water, boiling water was poured again, and a concentrated soup was added to evaluate the texture. Separately, raw Chinese noodles without chemical modified starch were prepared, boiled for 3 minutes, and then put in soup. The texture was determined to be 8 points, and the hardness, viscoelasticity, and smoothness were compared as a full score of 10. .

Table 3 shows the evaluation results. In the case where no modified starch was added and the other modified starch was added, the texture was hard and rough, whereas the texture in Example 3 was close to that of raw Chinese noodles rich in viscoelasticity.

[0033]

[Table 3]

Example 4 Comparative Examples 10 to 12 To a powder obtained by mixing 4 kg of medium-strength flour and 5 kg of medium-strength flour with 1 kg of ELCHP tapioca starch, kneading water prepared by dissolving 100 g of salt and 60 g of starch in 3.8 kg of water was added. The noodle belt was made by a usual method. After setting the thickness of the final noodle belt to 1.5 mm and forming the noodle strings with the cutting teeth No. 20, each noodle string was steamed with a steamer.
Steamed for 0 minutes, washed with water, and oiled to obtain steamed Chinese noodles (Example 4). In addition, 5 kg of semi-strength flour was added without adding the modified starch, and steamed Chinese noodles were obtained in the same manner (Comparative Example 10). Further, the ELCHP tapioca starch was added to LCHP.
Steamed Chinese noodles were obtained in the same manner by replacing with tapioca starch (Comparative Example 11). Also, ELCHP tapioca starch was added to MC
Steamed Chinese noodles were obtained in the same manner by replacing with HP tapioca starch (Comparative Example 12).

These steamed Chinese noodles were added with a small amount of hot water by a plate heater and fried for 2 minutes, then a fried noodle sauce was added, and then put in a container and stored in a refrigerator overnight. The next day, it was heated in a microwave oven and its texture was evaluated. Separately, steamed Chinese noodles without chemical starch were prepared, and the texture, yakisoba immediately after cooking was determined as 8 points, and the full score was set as 10 points, and the hardness, viscoelasticity and softness were compared.

Table 4 shows the evaluation results. In the case where no modified starch was added and one in which other modified starch was added, the texture was rough and rough, while the texture of Example 4 was close to that of a soft and viscoelastic cooked yakisoba.

[0037]

[Table 4]

Example 5 Comparative Examples 13 and 14 To a powder obtained by mixing 4 kg of ELCHP tapioca starch with 6 kg of semi-strength wheat flour, 100 g of salt and 30 g of starch were 3.8 K.
The kneading water dissolved in g of water was added, and a noodle belt was made by a conventional method. After setting the thickness of the final noodle belt to 1.2 mm and forming the noodle strings with the cutting teeth No. 24, each noodle string was steamed for 5 minutes with a steamer, placed in a container, and dried with a dryer to obtain instant non-fried Chinese noodles. (Example 5). Also, ELCHP tapioca starch was replaced with LCH
Instant non-fried Chinese noodles were obtained in the same manner by replacing with P tapioca starch (Comparative Example 13). Also, instant non-fried Chinese noodles were obtained in the same manner except that ELCHP tapioca starch was replaced by MCHP tapioca starch (Comparative Example 14).

Boiling water was added to these instant non-fried Chinese noodles, and after standing for 4 minutes, powdered soup was added to evaluate the texture. As a result, the Chinese noodle of Example 5 was viscoelastic,
While softness and smoothness are both excellent,
Comparative Examples 13 and 14 were both hard and rough.

Example 6 Comparative Example 15 Kneading water obtained by dissolving 300 g of salt in 3.6 kg of water was added to a powder obtained by mixing 1 kg of EL'CHP tapioca starch with 9 kg of neutral flour, and a noodle band was prepared by a conventional method. . The thickness of the final noodle belt was set to 3 mm, and udon was obtained as a noodle string with a cutting tooth No. 10 (Example 6). In addition, udon was obtained in the same manner by replacing EL′CHP tapioca starch with M′CHP tapioca starch (Comparative Example 15).

After the noodles were boiled for 17 minutes, the boiled noodles were washed with water, and their texture was evaluated. The washed noodles were well drained, packed in a plastic bag, and stored in a refrigerator. 30 noodles stored in the refrigerator with boiling water
Watering was performed for 2 seconds, and the texture was similarly evaluated. For the evaluation, a udon without a modified starch was separately prepared, and based on the texture immediately after boiling, the score was determined as 6 points for hardness, 7 points for viscoelasticity, 5 points for smoothness, and 7 points for soft feeling, and a perfect score of 10 points. Compared as points.

Table 5 shows the evaluation results. Example 6 had better viscoelasticity, smoothness, and softness even when freshly boiled than Comparative Example 15, and had excellent viscoelasticity, smoothness, and softness even when stored in a refrigerator overnight. Was.

[0043]

[Table 5]

[0044]

[Effects of the Invention] By adding to kneaded starch, which is obtained by subjecting tapioca starch to extremely light crosslinking and etherification, into noodles, it is possible to produce noodles having excellent texture in raw noodles and processed noodles. it can.

 ────────────────────────────────────────────────── ─── Continuation of front page (72) Inventor Hiroshi Higashikawa 2-6-1 Nihonbashi Honcho, Chuo-ku, Tokyo F-term (reference) in Selestar Japan Co., Ltd. 4B046 LA01 LC01 LG16

Claims (4)

[Claims] 1. A method for producing noodles, wherein a modified starch obtained by subjecting tapioca starch to extremely light crosslinking and etherification is contained in the noodles. 2. A modified starch which has been subjected to both extreme mild crosslinking and etherification has a Brabender amyrographic viscosity of 5.5% by weight on a dry basis in a relation of a maximum viscosity of> 95 ° C., The method for producing noodles according to claim 1, wherein the viscosity when heated at 95 ° C for 30 minutes and then cooled to 50 ° C is from 800 BU to 2500 BU. 3. A modified starch subjected to both extremely mild crosslinking and etherification has a Brabender amyrographic viscosity of 5.5% by weight on an absolutely dry basis, having a maximum viscosity of> 95 ° C. Gelatinization start temperature is 62 ° C or less, maximum viscosity is 120
0 BU or more, viscosity at 95 ° C is 700 BU or more, further 9
The decrease in viscosity after heating at 5 ° C. for 30 minutes is 10 BU or more and 40
0BU or less, the difference between the maximum viscosity and the viscosity up to 95 ° C is 1
The method for producing noodles according to claim 1, wherein the viscosity when cooled to 50 ° C. is from 800 BU to 2500 BU. 4. The method for producing noodles according to claim 1, wherein the noodles have been subjected to at least one treatment such as udon, Chinese noodles, Japanese buckwheat, pasta raw and heat treatment, freezing treatment, drying treatment and acid treatment.