JP2000253843A - Production of noodles using grain flour mixed with roasted wheat flour as raw material - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain noodles which give fried Chinese noodles having a good fragrance, decrease the formation of gluten net structures, have a naturally adjusted noodle hardness and have a good palatability (crispness, stiffness) by producing the noodles from a raw material comprising grain flour mixed with roasted wheat flour. SOLUTION: This method for producing noodles comprises mixing raw material grain flour with roasted wheat flour preferably in an amount of 0.4-25 wt.%, more preferably 1-10 wt.%, and then processing the mixture into the noodles, preferably fried Chinese noodles, fried noodles, fried spaghetti, raw noodles, steamed noodles, boiled noodles, frozen noodles or instant noodles. The proteins of the roasted wheat flour are partially denaturated on a roasting treatment, and the coexistence of the denaturated proteins reduces the formation of gluten net structures expressed in a kneading process on the production of the noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing noodles, and more particularly, to a method for producing noodles comprising raw flour obtained by adding roasted wheat flour to ordinary raw flour.

[0002]

2. Description of the Related Art With the diversification of foods, noodles are frequently used as staple foods, snack foods, and night meals. Among noodles, yakisoba, yaki-udon, yakispaghetti, and other noodles that are baked or eaten before eating are favored by consumers because of their fragrant aroma, but there is no such thing as baking. It is troublesome.

[0003] On the other hand, there are also instant so-called instant yakisoba, which are usually prepared by reconstituting dehydrated and dried noodle mass with hot water and sprinkling with a powder or liquid sauce. Yes, but it lacks the savory scent as no baking operation is performed.

On the other hand, curry, stew, sauce, roux,
It is a well-known technique to roast raw materials including flour or to use roasted flour in the production of powder roux or the like, for example, JP-A-53-26358, JP-A-56-72657. No., JP-A-2-24
No. 9471 and the like.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to provide fried noodles or other noodles that are fragrant, rich in fragrance, have a high taste, and can be enjoyed by consumers with easy operation. Another object is to provide noodles having a good texture (crisp, stiff).

[0006]

Means for Solving the Problems In the present invention, in the production of noodles, noodles are produced using a raw material flour obtained by adding roasted wheat flour to a commonly used raw material flour. The amount of the roasted flour to be added and mixed is preferably 0.4 to 25% by weight of the raw wheat flour.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The noodles in the present invention are, in particular,
It refers to raw noodles for fried noodles, fried udon, and baked spaghetti, and also includes these instant products. Furthermore, the noodles in the present invention include raw noodles, steamed noodles, boiled noodles, and frozen noodles other than those described above, and also include instant Chinese noodles, Japanese-style noodles, and snack noodles.

The amount of the roasted flour to be added is 0.4 to 25.
% By weight is preferred. Less than 0.4% by weight is less effective,
If it is more than 25% by weight, the aroma is too strong and the whole taste of the noodles is unbalanced. More preferably, the amount of the roasted flour to be added is in the range of 1 to 10% by weight. In this case, if the amount is 1% by weight or more, the aroma can be sufficiently recognized, and if it is 10% by weight or more, the cost increases.

Further, the protein of the roasted wheat flour is partially denatured during roasting, and the presence of the denatured protein alleviates the formation of a gluten network structure developed in the kneading step in the production of noodles, and the hardness of the noodles is reduced. Is naturally adjusted, so that the texture (crispness) of the noodles is improved.

[0010]

Example 1 Semi-strong flour (hereinafter abbreviated as flour) 25k
0 of g. 1 kg replaced with roasted flour (Product 1 of the present invention), those substituted similarly at the ratios shown in Table 1 below (Products 2 to 5 of the present invention), (Comparative products 1 to 2), and those with no substitution An instant fried noodle was manufactured by the following manufacturing method using the eight kinds of (control) raw material powders.

25 kg of flour containing 0.4% of roasted flour
To (Product 1 of the present invention), a kneading solution obtained by dissolving the additives shown in Table 2 in 7.5 L of water was added, and if necessary, an appropriate amount of water was added. After kneading for 15 minutes, the mixture was kneaded in a conventional manner. Then, the noodle strip was combined and rolled to obtain a final 1.00 mm noodle strip, and the noodle strip was cut with a cutting blade (22 rounds) to obtain a noodle band.

The noodle strings are weighed at 0.4 kg / cm ² for 2 minutes 30
Steamed for 2 seconds, cut into 50cm, 1 serving
25 g of steamed noodles were used. The steamed noodle strings were sprayed with 10 ml of a flavoring liquid per meal according to the composition shown in Table 3, and then fried in palm oil at 145 ° C. for 1 minute and 20 seconds to obtain 100 g of instant yakisoba per meal.

Similarly, the products 2 to 5 of the present invention and the comparative products 1 to
2 and a control instant fried noodle without roasted flour were obtained.

[0014]

[Table 1]

[0015]

[Table 2]

[0016]

[Table 3]

(Taste Evaluation 1) By 10 panelists,
Samples of the present invention products 1 to 5 and comparative products 1 and 2 each coated with 20 g of a liquid sauce after the reconstitution and draining of the water for 3 minutes, and the tasting evaluation was carried out using the roasted flour-free product treated similarly as the control. Was done.

The evaluation was made on a 5-point scale (a good one was a high score), and each item of fragrance, crispness, stiffness, and comprehensive evaluation was evaluated. The results are shown in Table 4.

[0019]

[Table 4]

As can be seen from Table 4, when 0.2% was added (Comparative product 1), no fragrance was recognized, and crispness and stiffness were not much different from those of the control. The effect was recognized from the addition of 0.4% (Product 1 of the present invention), and 1% (Product 2 of the present invention) to 25%
The effect was sufficiently exhibited in the range of (Product 5 of the present invention).

However, in the case of 25% (product 5 of the present invention), the aroma becomes slightly tight and the stiffness becomes weak, so that the amount of roasted roasted flour is limited. Also one
Addition of more than 0% (Product 4 of the present invention) increases the cost,
Not very good.

Addition of 30% or more (Comparative product 2) or more is completely unpreferable because the fragrance is too tight, which disturbs the balance of the taste of the whole noodles, the weakness of the strain due to lack of gluten mesh structure, and the speed of growth.

As described above, an example of instant yakisoba has been described, but if the blending and production conditions are set according to the present invention, yaki udon and grilled spaghetti can also be manufactured. In addition, it can be applied to other instant noodles.

[0024]

[Example 2] 25 kg of neutral flour (hereinafter abbreviated as flour)
0. 1 kg replaced with roasted wheat flour (Product 6 of the present invention), those similarly replaced at the ratios shown in Table 5 (Products 7 to 8 of the present invention), (Comparative products 3 to 4), and 5 types of raw material flour so,
Boiled udon was produced by the following production method.

[0025]

[Table 5]

25 kg of flour containing 0.4% of roasted flour
(Product 6 of the present invention), 10 L of water in which 1 Kg of sodium chloride is dissolved, and if necessary, an appropriate amount of water, add 600 mmH
g, kneaded under reduced pressure for 15 minutes, and then compounded, aged at room temperature for 30 minutes and rolled to form a final 3.00 mm noodle band according to a conventional method, and cut the noodle band with a cutting blade (10th thin blade). Then, it was further cut into a length of 35 cm to obtain a noodle string.

The noodle strings are boiled in boiling water for 10 minutes, then cooled in cold water at 4 ° C. containing 0.5% of malic acid for 3 minutes, drained, and then 250 g / 1 on a polyolefin plastic film.
Individually packed individually. The individually packaged boiled udon was refrigerated for 24 hours, and then evaluated for tasting. Similarly, the product 7 of the present invention
-8, boiled udon of Comparative product 3-4 was obtained and used as a sample for tasting evaluation.

(Taste Evaluation 2) A 24-hour refrigerated sample was
The mixture was heated for 2 minutes and 30 seconds with hot water, washed with tap water, and then used for sampling.
The tasting was performed by 10 panelists, and evaluated in the same way as for instant or kakisoba. The results are shown in Table 6. As can be seen from Table 6, the effect of the addition of roasted flour was confirmed in the range of 0.4 to 25% also for the boiled udon.

[0029]

[Table 6]

[0030]

As described above, according to the present invention, yakisoba with a fragrant aroma can be easily eaten. In addition, the roasted wheat flour is partially denatured during roasting as well as imparting a savory aroma, and the mixture of this denatured protein alleviates the formation of a gluten network structure that is expressed in the kneading step during the production of noodles. The texture (crispness, stiffness) of the noodles is improved by naturally adjusting the hardness of the noodles.

As described above, examples of instant yakisoba and boiled udon have been described. However, if the mixing and production conditions are set according to the present invention, the present invention can be applied to all other noodles.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Kohei Okamoto 4-29-3-201 Honcho, Nakano-ku, Tokyo F-term (reference) 4B046 LA01 LA02 LA06 LB01 LB04 LB05 LB06 LB10 LC17 LG29

Claims (3)

[Claims] 1. A method for producing noodles, wherein noodles are produced using flour obtained by adding roasted wheat flour to raw material flour and mixing the raw material flour. 2. The amount of the roasted flour added is 0.4 to 25% by weight of the raw flour.
The method for producing noodles according to the above. 3. The noodles according to claim 1, wherein said noodles are fried noodles, fried udon, grilled spaghetti, raw noodles, steamed noodles, boiled noodles, frozen noodles or instant noodles. Manufacturing method.