JP2000253841A - Production of boiled noodle or the like - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain boiled noodles having excellent palatability and appearance without requiring re-heating such as loosening in warm water at eating by boiling up raw noodle lines obtained by mixing a transglutaminase in an amount larger than a prescribed amount to grain flour under a specific condition. SOLUTION: This raw noodle line is prepared by mixing a transglutaminase in a amount more than 60 unit, preferably more than 200 unit, especially preferably more than 500 unit per 1 kg of grain flour, preferably mixing tapioca starch, potato starch, glutinous corn starch, their chemically modified starch or their oil and fat coating starch and preferably mixing protein derived from wheat in the raw material. Preferably, before or after preparing the raw noodle line, ripening is performed and boiling up to be 330-450%, preferably 370-440% boiled yield to obtain the objective boiled noodles having excellent appearance and palatability although having in a high yield.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing boiled noodles which is excellent in texture and appearance and does not require reheating such as hot water during eating.

[0002]

2. Description of the Related Art Boiled noodles are generally prepared after producing raw noodles, and then boiled so that the yield (weight (%) of the noodles after boiled with respect to the weight of the noodle dough) is 260 to 300%, and then cooled. It was cooled, packed and shipped. Normally used boiled noodles had to be reheated before eating, but in recent years boiled noodles that do not require reheating, which can be eaten simply by unraveling with running water or simply noodle soup have appeared And it is sold in the form of cooked noodles at a bento dish counter such as a convenience store or boiled noodles in a bag at a chilled food corner at a food counter.

[0003]

However, when producing boiled noodles that do not require such reheating, if they are boiled so that the yield becomes 260 to 300% as in the past, the texture during eating becomes hard, There was no stickiness, and it was a burr, and the deterioration was inevitable. On the other hand, if the boiling is raised to increase the yield, the deterioration of the texture is prevented, but to increase the boiling yield, it is necessary to lengthen the boiling time or raise the boiling temperature,
There has been a problem that noodles with inferior appearance, such as boiling collapse, rough skin, and falling corners, are likely to occur.

Accordingly, an object of the present invention is to provide a method for producing boiled noodles which is excellent in both texture and appearance and does not require reheating.

[0005]

Means for Solving the Problems The present inventors have made intensive studies to achieve the above object, and as a result, prepared a raw noodle string containing a specific amount of transglutaminase, and then boiled it to obtain a yield of 330 to 450. %, It has been found that boiled noodles which are excellent in appearance and excellent in texture can be obtained in spite of a high yield, when boiled so as to obtain a high yield.

[0006] That is, the present invention is characterized in that boiled noodles obtained by blending transglutaminase in an amount of 60 units (u) or more per 1 kg of flour are boiled so that the boiling yield is 330 to 450%. The above object has been attained by providing a production method of the above.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION In the production method of the present invention, first, a raw noodle string containing transglutaminase in an amount of 60 units or more per kg of flour is prepared.
Flour and other raw materials usually used in noodle making are used. As flour, flour commonly used for noodles,
Durum flour, buckwheat flour, rice flour, barley flour, oat flour, corn flour, yam flour, flour derived from other potatoes, and the like. The flour may be any of strong flour, semi-strong flour, medium flour, and flour. In the present invention, one or more of these can be used.

As other raw materials, specifically, proteins derived from wheat such as glutenin, gliadin and gluten; proteins other than wheat such as egg white and whey protein; corn starch, rice starch, sago starch, tapioca starch, Potato starch,
Raw starches such as rice corn starch; modified starches obtained by subjecting raw starches to acid treatment, etherification, acetylation, phosphoric acid cross-linking, etc .; raw starches coated with fats and oils; , Alginic acid, thickeners such as pectin; calcined calcium,
Salts, brines, alcohols, organic acids, emulsifiers and the like can be mentioned. In the present invention, one or more of these can be used. Among them, in the present invention, it is preferable to mix raw starch, modified starch of raw starch, oil-coated starch of raw starch, or wheat-derived protein in the raw material, and furthermore, food of boiled noodles that does not require reheating. From the viewpoint of significantly improving the feel and appearance, it is particularly preferable to mix tapioca starch, potato starch, rice corn starch, modified starches thereof, and oil- and fat-coated starches thereof (hereinafter referred to as “tapioca starch etc.”), or wheat-derived protein. preferable. The rice corn starch is starch obtained from rice cake corn endosperm. The wheat-derived protein is preferably in powder form, but may be in paste form as long as it can be uniformly dispersed in the dough.

The amount of the tapioca starch and the like relative to the total amount of the flour and other raw materials varies depending on the type of the flour such as tapioca starch, but is preferably at least 5% by weight, particularly preferably at least 10% by weight. The amount of the protein derived from wheat was 0.5% by weight based on the total amount of the flour and other ingredients.
Above, especially 1% by weight or more is preferable.

Transglutaminase is widely present in mammals, fish, microorganisms and the like, but may be obtained from any of them. Further, any of a purified product and an unpurified product may be used. The active amount to be blended is
It is 60 u or more, preferably 200 u or more, particularly preferably 500 u or more per kg of flour. If it is 60 u or more, the texture and appearance of the boiled noodles that do not require reheating can be more effectively improved. Transglutaminase is
It may be either a powder or an aqueous solution.

The transglutaminase activity is measured according to the method described in JP-A-64-27471. That is, an enzyme reaction is carried out in the absence of Ca ²⁺ using benzyloxy-L-glutamylglycine and hydroxylamine as substrates. The produced hydroxamic acid is converted into an iron complex in the presence of trichloroacetic acid, and the amount of the complex is adjusted to 525 nm.
From the absorbance at Using a previously prepared calibration curve, the amount of hydroxamic acid produced is calculated from the amount of the complex, and the enzyme activity is determined from the amount of produced hydroxamic acid.

The transglutaminase may be added to flour such as wheat flour, or may be added in the step of mixing all raw materials other than transglutaminase into dough. These raw materials are kneaded and made into noodles to prepare raw noodle strings. There is no particular limitation on the kneading method. There is no particular limitation on the noodle-making method, and conventional methods such as a roll noodle-making method, an extrusion-type noodle-making method, a hand-rolled noodle-making method, and a hand-made noodle-making method can be used. In addition, in order to sufficiently exhibit the enzymatic action of transglutaminase, ripening may be performed before or after preparation of raw noodle strings.
The aging temperature is preferably from 20 to 65 ° C., particularly preferably room temperature, and the aging time is preferably from about 20 minutes to 12 hours.

Next, the raw noodle string obtained above is boiled at a yield of 330 to 450%, preferably 370 to 440.
Boil to%. Boiling yield 330 ~ 4
If it is 50%, boiled noodles that do not require reheating and have excellent texture and appearance can be obtained. The method of boiling is not particularly limited, and may be, for example, any of a method using boiling water, a method using a microwave oven, and the like. Moreover, you may put in a retort packaging material and perform retort processing at 100 degreeC or more. Furthermore, steam may be steamed before or after boiling. The boiling water has a pH of 5.5.
The pH may be adjusted to about 6.0.

After the completion of boiling, the boiled noodles are cooled rapidly using running water, iced water, or the like, whereby boiled noodles that do not require reheating can be obtained. In marketing, it may be stored in a suitable packaging material.

The noodles to which the production method of the present invention is applied are preferably udon and kishimen.

[0016]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Examples 1 to 17 and Comparative Examples 1 to 8 Commercially available flour for noodles, transglutaminase preparation ("Activa TGM" manufactured by Ajinomoto Co., Ltd.), starch and wheat protein were used in the proportions shown in Tables 1 and 2. After powder mixing,
41% by weight of 9% (w / w) saline was added to 100 parts by weight of the flour for noodles, and the mixture was reduced in pressure (-600 mmHg) using a horizontal vacuum mixer (1.5 kg test mixer manufactured by Tokyo Menki). For 10 minutes to obtain a tattered udon dough. The obtained udon dough is put together on a noodle-making roll adjusted to a roll gap of 3.6 mm, composited, the noodle belt is put in a plastic bag, and the noodle belt is placed at room temperature for 3 minutes.
Aged for 0 minutes. After aging, roll noodles are made according to the usual method,
A noodle strip thickness of 2.5 mm was cut out with a 10th thin blade to obtain a raw noodle string. Next, the raw noodle strings were boiled in a sufficient amount of boiling water adjusted to pH 5.5 to 6.5 so that the boiling yield became the value shown in Table 1. The boiled noodles were immediately washed in running water, cooled with ice, drained well, weighed in 200 g plastic bags, sealed, and stored in a refrigerator at 5 ° C. overnight.

[0018]

[Table 1]

[0019]

[Table 2]

Test Example 1 On the next day, the boiled udon was taken out of a plastic bag, opened in a sieve, and dissolved in running water. After that, the texture and appearance were evaluated by 10 skilled panelists according to the following evaluation criteria. The sum of the scores of both evaluations was used as the overall evaluation. The results are shown in Tables 1 and 2. ◎ Evaluation criteria Texture 5: Good hardness, stickiness, smoothness, and very good texture. 4: Hardness is generally good, stickiness and smoothness are slightly, and good texture is obtained. 3: There is no special feature in hardness, stickiness and smoothness, and the texture is normal. 2: Hard, powdery as bokeh, or soft and stiff, weak in texture, and inferior in texture. 1: Very hard, very blushy and powdery, or very soft and squishy, with no stiffness and a very poor texture. Appearance 5: Almost no melting was observed after boiling, and the noodles had a sharp edge, and had a very good appearance. 4: Boiled with little dissolution, noodles with sharp corners, good appearance. 3: Although boiling and melting are recognized, the noodle horn remains. 2: Numerous boiled and melted noodles with falling corners, and noodles are slightly thinner and have inferior texture. 1: Very much boiled and melted, the noodles' corners were completely dropped, and the noodles were thin and had a very poor appearance.

The boiled noodles of Comparative Examples 1 and 6 having a low boiling yield had a bad texture regardless of the presence or absence of the addition of the transglutaminase preparation. The boiling yield is 330% or more, but the amount of transglutaminase added is 0 or 60.
The appearance of the boiled noodles of Comparative Examples 2 to 5 and 7 where u / flour was less than 1 kg was poor. In Comparative Example 8 in which the boiling yield exceeded 450%, the texture and appearance were not different from those of the conventional art. The boiled noodles of Examples 1 to 17 in which transglutaminase was added in an amount of 60 u / flour 1 kg or more and the boiling yield was in the range of 330 to 450% were good in both texture and appearance.

Example 1 in which starch and wheat protein were not added
In the cases of ~ 5, transglutaminase was added at 200u /
Contains 1kg of flour and boil yield is 370-440
%, The boiled noodles of Examples 2 and 3 were particularly excellent. When comparing the boiled noodles of Examples 5 and 7, which have the same transglutaminase activity but different boiling yields, the boiled noodles of Example 7 having a boiling yield in the range of 370 to 440% were excellent. When the boiling yield is about 330%, Examples 1 and 6 having a high transglutaminase activity have a good texture and the appearance is excellent, and when the boiling yield is about 370%, the transglutaminase activity is very low. Example 8 was excellent in both texture and appearance. The boiled noodles of Examples 9 to 11 in which acetylated tapioca starch was used in combination with transglutaminase had a better texture than Example 1 in which acetylated tapioca starch was not added. This tendency was remarkable as the amount of acetylated tapioca starch increased. The boiled noodles of Examples 9 to 11 also had good appearance. In Examples 14 to 16 in which the acetylated tapioca starch was changed to another starch, the texture was excellent and the appearance was also good. The boiled noodles of Examples 12 and 17 in which wheat protein was used in combination with transglutaminase were superior in appearance and texture to the boiled noodles of Example 1 in which wheat protein was not added. Furthermore, the boiled noodles of Example 13 using starch and wheat protein in combination with transglutaminase were very excellent in texture and appearance.

[0023]

According to the production method of the present invention, boiled noodles which are excellent in texture and appearance and do not require reheating can be obtained.
In particular, when starch or wheat protein is blended in the raw material, the effect becomes more remarkable.

Claims (4)

[Claims] 1. A method for producing boiled noodles, comprising baking raw noodle strings obtained by blending transglutaminase in an amount of 60 units or more per kg of flour so that the boil yield is 330 to 450%. 2. Raw materials include tapioca starch, potato starch,
2. The method for producing boiled noodles according to claim 1, wherein raw noodle strings are prepared by mixing rice corn starch, their modified starches, or their oil-coated starches. 3. The method for producing boiled noodles according to claim 1, wherein raw noodle strings are prepared by blending wheat-derived proteins into the raw materials. 4. The method for producing boiled noodles according to any one of claims 1 to 3, wherein aging is performed before or after preparation of raw noodle strings.