JP2000116348A - Production of noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for easily producing noodles having an inherent palate feeling and also taking on the characteristics of e.g. having a short boiling time or hardly falling apart while boiling. SOLUTION: This method for producing noodles is conducted by using a raw material powder blended with 5 to 50 wt.% of banana starch and/or processed banana starch, based on the raw materials of the noodle.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing noodles, and more particularly to a method for producing noodles having the original texture of noodles.

[0002]

2. Description of the Related Art Noodles such as udon, buckwheat, and Chinese noodles are originally manufactured using flour such as flour and buckwheat flour, and have a unique texture derived from the unique smoothness and viscoelasticity of the noodles. It is.

[0003] However, in the above-mentioned noodles, the texture after boiling is good, but it takes too much time to boil, the boiling easily occurs, and the texture does not last for a long time. There were also problems.

[0004] In view of these difficulties, since the main component of noodles is starch, attempts have been made to improve the quality of noodles using starches.

For example, Japanese Patent Publication No. Sho 62-49018 discloses that
Means for adding 3 to 50% by weight of tapioca raw starch to flour is disclosed. In Japanese Patent Application Laid-Open No. 3-58762, 3-50% by weight of raw sago starch or its oxidation and etherification is added to noodle-making raw material powder. , Esterification, acid treatment, oxidation treatment, chlorination,
A method of blending one or more kinds of processed sago starch such as decolorization is disclosed. JP-A-5-143266 discloses a method of mixing mung bean starch (not only untreated but also lightly oxidized or pre-gelatinized) into flour. A method has been proposed in which wheat flour, processed starch and cross-linked processed starch are used, and if necessary, a combination of flour or active gluten is used to make a noodle raw material having a gluten content of about 7 to 17% by weight.

In Japanese Patent Publication No. Sho 62-49018, tapioca raw starch is used. In Japanese Patent Application Laid-Open No. 3-58762, sago raw starch or its oxidized, etherified, esterified, acid-treated, oxidized, chlorinated and decolorized starch is used. By doing so, it is described that boiling collapse can be reduced and the texture can be maintained to some extent. In addition, Japanese Patent Application Laid-Open No. 5-146266 describes that in addition to the texture, improvement in simmering and boiling can be improved. However, the texture was different from the original texture of the noodles.

On the other hand, Japanese Patent Application Laid-Open No. 3-143261 described above suppresses deterioration of taste due to boiling and the like after boiling water treatment and has a texture similar to that of noodles using only flour due to adjustment of the amount of gluten. However, it is necessary to perform complicated treatments such as finely defining the total amount of processed starch and cross-linked processed starch with respect to wheat flour, the ratio of processed starch to cross-linked processed starch, or the gluten content in detail. Was by no means desirable.

On the other hand, Japanese Patent Application Laid-Open No. 8-200 discloses that wheat flour and starch having a particle size of 20 μm or less are mixed in a ratio of 90:10 to 50: 5.
A method of using noodle flour in a ratio of 0 has been proposed.
When flour having a particle size of 20μ or less is used, there is no need to specifically limit the type of starch, the boiling time is short, the boiling time is small, the boiling time is small, and the texture including the flavor is inferior to the flour normally used. However, it requires complicated crushing and air classification to obtain the flour, and these physical treatments increase the generation of damaged starch and damage the noodles' skin. There was a concern that it would increase the stick.

[0009] As described above, in each of the above methods, even if improvements such as shortening of the boiling time, reduction in boiling time, and continuation of the texture, the texture itself is different from the original noodles, There was a problem in practicality when trying to obtain noodles having the same texture as the noodles.

[0010]

The problem to be solved by the present invention is to provide a simple method for producing noodles having the texture inherent in noodles and having characteristics such as a short boiling time and little boil-off. The aim is to develop an easy way to get it.

[0011]

Means for Solving the Problems The present inventors have made intensive efforts to solve the above-mentioned problems, and as a result, in producing noodles, banana starch and / or processed banana starch have been
The present inventors have found that the problem can be solved by making noodles using a raw material powder blended at a ratio of 5 to 100% by weight, and completed the present invention.

[0012] The noodles referred to in the present invention include udon having the form of raw noodle, boiled noodle, steamed noodle, long life noodle, instant noodle,
Noodles such as buckwheat, Chinese noodles, kuzukuri, vermicelli, macaroni, spaghetti, gyoza skin, and shoyu.

The term "raw material for noodles" is used to include grains and starches commonly used in the production of noodles, and specifically, flour for udon, Chinese noodles and skins, and flour for buckwheat. For buckwheat flour and rice noodles, rice flour, vermicelli, scraps are used, and for Korean cold noodles, potato starch, sweet potato starch, corn starch, mung bean starch and the like are exemplified.

The banana starch used in the present invention is a starch separated and purified from banana, which is known per se, widely used, and its production method is not limited. A typical example is that green bamboo banana is usually ground using a dilute alkaline solution and sieved to remove fiber from crude starch latex using a method similar to that used for corn starch and potato starch. The obtained starch emulsion is dehydrated and dried. The processed banana starch is obtained by further processing the starch obtained in this manner, and any of various conventionally known processes may be employed as the processing at this time, for example, bleaching, acid treatment, oxidation, and the like. Treatment, cross-linking, etherification, esterification and the like.

Noodles such as udon, buckwheat, and Chinese noodles use raw starch such as potato starch, tapioca starch, sago starch, waxy corn starch, and processed starches thereof in addition to raw materials unique to each. Improvements have been made such as shortening the boiling time and preventing boiling. However, on the other hand, when the above-mentioned starches are used, the smoothness is too high, resulting in a too smooth texture, and the viscoelasticity is too high, causing a problem that the texture is different. Was.

The present invention is characterized in that noodles are made using a raw material powder obtained by blending banana starch and / or processed banana starch at a ratio of 5 to 100% by weight with respect to the raw material for the noodles. Thus, a method for producing noodles having the characteristics of maintaining the texture of conventional noodles, shortening the boiling time, reducing boiling loss, and preserving the original texture of the noodles for a long period of time Can be provided.

In the present invention, it is an essential condition that the noodle-making raw material is composed of banana starch and / or processed banana starch. At this time, the amount of banana starch and / or processed banana starch is 5 to 50% by weight based on the type of the desired noodles, the raw material for the noodles to be used, and the like.

If the amount of banana starch and / or processed banana starch is less than 5% by weight of the raw material for making noodles, the effect of shortening the boiling time and preventing the collapse of boiling is not sufficient. The feeling will be different.

In the noodles, as seen in the case where raw noodles are boiled and eaten as they are, or when they are eaten after storage for a long period of time such as frozen noodles or long life noodles, there is a great difference in the time until eating. . In particular, it is necessary for frozen noodles and long life noodles to maintain the texture for a long period of time. For such applications, modified banana starch, more preferably, etherified or esterified modified starch (including crosslinked) is used. The noodles intended for long-term preservation of the texture as described above can maintain the texture even when processed from starch other than banana starch, but the texture itself is different.

According to the present invention, noodles have a texture equivalent to that originally possessed by noodles, and can reduce the time required for boiling and prevent boiling out of the noodles and maintain the original texture for a long period of time. Enabled.

[0021]

The present invention will be described in more detail with reference to the following Reference Examples and Examples. Here, “part” indicates “part by weight” and “%” indicates “% by weight”.

[0022]

Reference Example 1 Banana starch (100 parts) was dispersed in water (130 parts), and a 3% sodium hydroxide solution was added thereto with stirring to obtain a pH of 9.0.
1000p as effective chlorine amount while maintaining ~ 9.5
pm (to starch), add sodium hypochlorite solution, react until there is almost no change in pH, neutralize with 10% sulfuric acid solution, wash with water, dry and mildly oxidize oxidized banana starch I got

[0023]

REFERENCE EXAMPLE 2 Banana starch (100 parts) was dispersed in water (130 parts), and a 3% sodium hydroxide solution was added thereto with stirring to obtain a pH of 9.0.
While maintaining the pH at ５9.5, 5 parts of sodium acetate anhydride was gradually added, and reacted until almost no change in pH was observed.
Neutralized with 10% sulfuric acid solution, washed with water and dried to obtain acetylated banana starch.

[0024]

Reference Example 3 20 parts of sodium sulfate were dissolved in 130 parts of water, 100 parts of banana starch was dispersed, 33 parts of 3% sodium hydroxide was added dropwise with stirring, 3 parts of propylene oxide was added, and the mixture was reacted at 41 ° C. for 20 hours. And neutralized with 10% sulfuric acid,
After washing with water and drying, a hydroxypropylated banana starch was obtained.

[0025]

Reference Example 4 A hydroxypropylated tapioca starch was obtained in the same manner as in Reference Example 3, except that tapioca starch was used instead of banana starch.

[0026]

Reference Example 5 A phosphoric acid-crosslinked hydroxypropylated banana starch was obtained in the same manner as in Reference Example 3, except that 0.04 part of sodium trimetaphosphate and 3 parts of propylene oxide were added instead of 3 parts of propylene oxide.

[0027]

EXAMPLE 1 Comparative Example and Example using a buckwheat raw material consisting of 50 parts of buckwheat flour and 50 parts of strong flour as raw material powders, and a case using raw material powder consisting of buckwheat raw materials and starches As a raw soba.

Using raw material powder in which the amount of starch per 100 parts of buckwheat raw material is as shown in Table 1, kneading water in which 2 parts of sodium salt was dissolved in 33 parts of water was added to 100 parts of raw material powder, The mixture was kneaded into noodle dough, and from these doughs, the noodle roll was stretched to a noodle belt thickness of 1.3 mm. Raw buckwheat was produced using 20 square cutting blades. This was evaluated according to the following criteria. Table 1 shows the results. Here, untreated raw starch and oxidized banana starch of Reference Example 1 were used as starches.

The raw buckwheat prepared by adding 5 to 50% by weight of banana starch or oxidized banana starch to the buckwheat raw material has the same texture as the buckwheat using only the buckwheat raw material of the control example. The boiling time was shortened and the boiling time was small. On the other hand, even in the case of the comparative example using starches other than these, it was possible to reduce the boiling time and reduce the boiling time, but the texture was different from that of the control example. Was.

<Texture> The texture of the buckwheat of the control immediately after boiling is evaluated based on the texture derived from the smoothness, elasticity, hardness and the like. ◎: Equivalent or very similar texture to the control ○: Texture similar to the control ×: Texture significantly different from the control <Boiling time> Boil the raw buckwheat so that the moisture in the noodles becomes 60% It was time to boil when it became. <Boiling ratio> The remaining hot water obtained by boiling the raw buckwheat for 5 minutes was evaporated to dryness, and the ratio of the solidified product to the raw buckwheat was determined.

[0031]

[Table 1]

[0032]

Example 2 Raw material powder for buckwheat consisting of 50 parts of buckwheat flour and 50 parts of strong flour, or raw material powder obtained by adding 20% of the processed starch obtained in Reference Examples 1 to 5 to raw material for buckwheat. A long life buckwheat was manufactured from raw buckwheat manufactured according to Example 1 as follows.

The raw noodles are placed in boiling water to which 0.1% of a pH adjuster for boilers (manufactured by Okuno Pharmaceutical Co., Ltd., trade name: "Making G") is added, and the water is boiled to about 60%. And immediately rinsed with water, and after draining, a pH adjuster for immersion (manufactured by Okuno Pharmaceutical Co., Ltd., trade name: "Proton 30")
9 ") was immersed in a solution containing 0.4% of the solution to adjust the pH to 4. After that, the water was drained and sprinkled with vegetable oil, and then 200 g each was packaged with a synthetic resin film. This packaged boiled noodle
Furthermore, after sterilizing by heating at 90 to 100 ° C. for 40 minutes, the mixture was cooled to make long life buckwheat, and stored at room temperature for 3 months.

The long life buckwheat and the control buckwheat were cooked in boiling water for 1 minute to make them edible, and the texture was observed. At that time, based on the texture of the buckwheat of the control example,
Table 2 shows the results of the evaluation in the same manner as in the above. The buckwheat of the control example was prepared by using 50 parts of buckwheat flour and 50 parts of flour.
The raw buckwheat prepared according to the above method was boiled with boiling water to a water content of 60%, washed with water, and used immediately after draining.

The buckwheat of Examples using processed banana starch such as esterified starch and etherified starch (including cross-linked) had a texture very similar to that of the control. On the other hand, the buckwheat of the comparative example was able to shorten the boiling time in the same manner as the buckwheat of the example, and retained the texture at the time of production, but had a completely different texture from the buckwheat of the control example.

[0036]

[Table 2]

[0037]

Example 3 Buckwheat flour and strong flour were mixed with buckwheat flour = 5
Raw buckwheat was manufactured in the same manner as in Example 1 using a raw material powder obtained by adding 15% of hydroxypropylated banana starch to the raw material for buckwheat having a ratio of 0:50, and having a water content of 6%.
Boil to 0%, immediately rinse with water, drain, put in a shape container, rapidly freeze in an atmosphere of -50 ° C, freeze the buckwheat wrapped in synthetic resin film, and freeze the buckwheat at -20 ° C for 1 hour.
Saved for months. As a control, 50 parts of buckwheat flour and 5 parts of flour 5
Raw buckwheat with 0 parts as raw material powder, heated to 60% moisture,
Washed and drained buckwheat was manufactured.

When the frozen buckwheat of the example and the buckwheat of the control example were heated to an edible state in a boiling bath and their texture was compared, almost no difference was found in the texture.

[0039]

Example 4 100 parts of wheat flour and acetylated banana starch
To 100 parts of the raw material powder having a weight ratio of 15 parts, kneading water obtained by dissolving 2 parts of sodium chloride in 40 parts of water is added and kneaded to form a noodle dough. Stretch,
No. Raw udon was produced using 10 corner cutting edges. The obtained raw udon is heated to a water content of 65%, immediately washed with water, drained, put in a shape container, rapidly frozen in an atmosphere of -50 ° C, and frozen udon after freezing is packaged in a synthetic resin film. Stored at 20 ° C. for one month. As a control, raw udon using only flour as a raw material powder was heated to a water content of 65%, and washed and drained to produce a udon.

When the frozen udon of the example and the udon of the control example were heated to an edible state in a boiling bath and their texture was compared, almost no difference was observed in the texture.

[0041]

Example 5 Strong flour and hydroxypropylated banana starch were combined with strong flour: hydroxypropylated banana starch =
A solution prepared by dissolving 1 part of a saline solution in 33 parts of water was added to 100 parts of the raw material powder having a weight ratio of 100: 10, mixed, adjusted to a thickness of 0.90 mm using a noodle roll, and punched out. Gyoza (peel). This is filled with 20 g of cabbage, pork, etc. to produce raw dumplings, and the resulting raw dumplings are steamed for 2 minutes in a tunnel distillation apparatus to form steamed dumplings.
After cooling, it was frozen to make frozen dumplings and stored frozen for one month.
As a control, raw gyoza produced using strong flour as raw material powder was steamed in the same manner to produce steamed gyoza.

The frozen gyoza of the example and the steamed gyoza of the control example were placed in a frying pan, and the texture of the grilled gyoza was compared by comparing the texture of the grilled gyoza.

[0043]

Example 6 90 parts of semi-strong flour, 10 parts of banana starch,
33 parts of water and 1.5 parts of Kansai were mixed to produce raw Chinese noodles. Chinese noodles were produced using 100 parts of semi-strong flour as a control.

When the obtained raw Chinese noodles were heated to an edible state in a boiling bath and eaten, all the Chinese noodles had almost the same texture, but an example using banana starch was used. The boiled Chinese noodles were shorter in boiling time and less boiled than the Chinese noodles of the control.

Claims (1)

[Claims] The present invention is characterized in that, in the production of noodles, noodles are made using a raw material powder obtained by blending banana starch and / or processed banana starch at a ratio of 5 to 50% by weight with respect to the raw material for making noodles. Manufacturing method of noodles.