JP2000279115A - Production of frozen noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for the production of a frozen noodle causing little loss of chewability of the noodle by thawing. SOLUTION: Noodle raw material is mechanically kneaded under the addition of water and rolled to form noodle strings. The strings are boiled in boiling water, divided into prescribed portions, frozen and packaged to obtain the frozen noodle. Hot water of >=60 deg.C is poured together with water in the mechanical kneading of the noodle raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for kneading raw materials by mechanically kneading them while adding water, forming a noodle string using a rolling mill, boiling the noodle string in boiling water, and then adding a predetermined amount of the noodle string. The present invention relates to a method for producing frozen noodles in which the frozen noodle strings are separated and frozen every time and the frozen noodle strings are stored and packaged.

[0002]

2. Description of the Related Art Conventionally, frozen noodles are automatically produced by mechanical noodles. The machine-made noodles are obtained by adding water to a raw material such as flour, kneading the raw materials with a mixer, stretching the raw materials with a rolling mill, and cutting into noodle strings.

[0003]

However, frozen noodles obtained by a conventional method using mechanical noodles have been inferior in quality to "hand-made noodles" performed manually. That is,
In hand-made noodles, the dough is alternately and vertically extended using a rolling pin. As a result, gluten networking progresses inside the dough, and a strong dough can be formed. Here, “gluten” refers to one of vegetable proteins contained in wheat and the like, and its aqueous solution shows viscosity. On the other hand, in the conventional machine-made noodles, since the dough is simply rolled in one direction after mechanically kneading the raw materials, the formation of gluten net does not proceed so much, and a structure having a small strength is formed. As a result, when the manufactured frozen noodles were naturally thawed at room temperature or slowly thawed at a refrigerated temperature, the noodles were elongated, the elasticity was impaired, and the texture was inferior.

[0004] An object of the present invention is to provide a method for producing frozen noodles in which the extension of noodles during thawing is small in order to solve the above-mentioned conventional problems.

[0005]

Means for Solving the Problems [Characteristics of the present invention] (Structure 1) In the method for producing frozen noodles of the present invention, at the time of mechanical kneading while adding water, a temperature of 60 ° C.
It is characterized in that the above-mentioned hot water is injected together. (Effects) Since mechanical kneading is performed while pouring hot water as in the present invention, gluten netting of the dough is promoted by the supply of heat from the hot water, and the strength of the dough can be improved. As a result, when the frozen noodles produced at a high temperature during the mechanical kneading are naturally thawed at room temperature or slowly thawed at a refrigerated temperature, the noodles do not elongate and have good elasticity and food. A noodle with a feeling can be obtained.

(Structure 2) In the method for producing frozen noodles according to the present invention, the mechanical kneading may be performed under reduced pressure. (Function and Effect) As in the present configuration, if the material is mechanically kneaded in a reduced pressure state, it is possible to prevent air from being mixed into the raw material, and it is possible to produce a solid frozen noodle. As a result, crunchy frozen noodles having excellent elasticity and high strength can be obtained.

(Structure 3) In the method for producing frozen noodles according to the present invention, the raw material may be mixed with an aging-resistant starch. (Effects) When the aging resistant starch is mixed into the raw material as in the present configuration, the aging of the starch can be suppressed when the frozen noodles are thawed at room temperature or refrigerated. Therefore, it is possible to produce a frozen noodle having a good texture without a decrease in taste during a meal.

[0010] As described above, reference numerals are provided for convenience of comparison with the drawings, but the present invention is not limited to the configuration shown in the accompanying drawings.

[0009]

DESCRIPTION OF THE PREFERRED EMBODIMENTS (Summary) In a method for producing frozen noodles according to the present invention, a raw material is mechanically kneaded while adding water, and then a noodle string is formed using a rolling mill. The present invention relates to a method for producing frozen noodles in which after boiled, a predetermined amount of noodle strings are separated and frozen, and the frozen noodle strings are stored and packaged. In particular, the present invention is characterized in that hot water of 60 ° C. or higher is also injected during mechanical kneading with water addition in order to improve the strength of the dough for frozen noodles. Hereinafter, the method for producing frozen noodles according to the present invention will be described for each step.

(Raw materials) As a raw material, for example, a flour raw material composed of 70% flour and 30% buckwheat flour by weight, and 3% of egg white based on the total weight of the flour raw material are used. Then, about 40% of water was added to the total amount of the flour raw material.

(Mechanical kneading step) The above raw materials are charged into a small vacuum mixer. First, under normal pressure, set the mixer to 1
The mixture was rotated at 20 rpm for 5 minutes to perform the first kneading.

Next, the vacuum pump is operated to adjust the pressure of the mixer to about 500 mmHg, and then the second kneading is performed. As described above, if the material is kneaded under reduced pressure, air can be prevented from being mixed into the raw material, and a dense frozen noodle can be manufactured. As a result, crunchy frozen noodles having higher elasticity and higher strength can be obtained. Run the mixer at 120 rpm for 10 seconds. Thereafter, stirring of the mixer was continued while pouring hot water for about 30 seconds. The temperature of the hot water to be poured is set to 60 ° C. or higher. In the present embodiment, hot water of about 95 ° C. was injected. By injecting hot water, it is considered that the dough is warmed by the heat of the hot water and the formation of protein gluten net is promoted. The stirring time here is about 2 minutes. At the stage when the second kneading was completed, the pressure inside the mixer was about 690 mmHg. After the completion of the second kneading, the inside of the mixer is returned to normal pressure, and the inside of the mixer is cleaned.

Subsequently, the third kneading is performed. In the third and subsequent kneading, water at normal temperature is added. Activate the vacuum pump and set the pressure inside the mixer to about 500 mmHg. Thereafter, the mixer was operated at 80 rpm for 2 minutes. The inside of the mixer is returned to normal pressure again, and the inside of the mixer is cleaned.

Further, a fourth kneading is performed. Activate the vacuum pump and increase the pressure inside the mixer to about 500 mmHg.
, The mixer is operated at 80 rpm for 3 minutes, and then the number of revolutions of the mixer is reduced to 40 rpm for 6 minutes. Thereafter, the inside of the mixer is returned to normal pressure.

After each kneading, the powder temperature at the center of the mixed raw material powder was measured. As a result, at the time of pouring hot water, the temperature of the raw material powder rose from 24 ° C. to a temperature exceeding 30 ° C. This is because, when only normal water (14.5 ° C) is added and mechanical kneading is performed, the temperature is constantly maintained at about 25 ° C. It will be kneaded. That is, it is considered that such a temperature rise effectively contributes to the formation of the gluten net.

(Rough noodle band forming step) The dough after the mechanical kneading is placed in a bat and rested for about 10 minutes. Thereafter, the roll opening of the rolling mill is set to about 8 mm to form a rough noodle belt. The 8 mm thick noodle belt thus formed is folded in two. The noodle belt is passed through a rolling mill having a roll opening set at 10 mm to form a coarse noodle belt.

(Noodle String Forming Step) After the formed coarse noodle belt is further rolled a plurality of times, the noodle strings are cut out with a cutting blade, and are cut into approximately 1.4.
A noodle string having a thickness of mm is obtained.

(Boiling step) About 90 g of the obtained noodle strings are put into boiling water and boiled for about 1 minute. After this, drain for about 10 seconds, wash for about 30 seconds, and then
Drain for 5 seconds. Furthermore, after cooling with ice water for 60 seconds, draining is performed for about 60 seconds.

(Freezing process) About 120 g of noodle strings are put on a tray and frozen in a freezer set at -38 ° C for 60 minutes.

(Packaging step) The noodle strings that have been frozen are vacuum-packed and stored in a freezer at -20 ° C.

(Physical Properties of Frozen Noodle) In this embodiment,
The breaking load of the frozen noodle was measured. The measurement was performed at the stage where the noodle string forming step was completed, at the stage where the boiling step was completed, and at the stage where the frozen noodle string was thawed. In the breaking test, a 40 mm long noodle string was
The noodle strings are compressed at a speed of mm / sec in a direction perpendicular to the length direction until the thickness of the noodle strings becomes 10% of the original diameter. In this process, the load required for compression was measured, and the maximum load peak value was defined as the maximum breaking load value of the noodle strings. The maximum breaking load value was determined by an average value of five measurements. Table 1 shows the results of the breaking test. In Table 1,
9 shows a breaking test result of a noodle string according to a comparative example. The noodle strings of the comparative example were obtained by pouring ordinary water (14.5 ° C.) instead of hot water in mechanical kneading.

[0022]

[Table 1]

From Table 1, it can be seen that the maximum breaking load value after the boiling step and the maximum breaking load value after thawing are higher in the present embodiment. This is presumably because hot water was injected at the time of mechanical kneading, and as a result, the growth of gluten net of noodle strings was promoted, and the strength of the dough was improved.

(Effects) As described above, according to the method for producing frozen noodles of the present invention, hot kneading is performed while pouring hot water, so that the supply of heat from the hot water promotes gluten netting of the dough, The strength of the dough can be improved. As a result, when the frozen noodles produced at a high temperature during the mechanical kneading are naturally thawed at room temperature or slowly thawed at a refrigerated temperature, the noodles do not elongate and have good elasticity and food. A noodle with a feeling can be obtained.

[Another Embodiment] In the above embodiment, it was confirmed that the strength of the noodle strings was improved by injecting hot water.
However, when the buckwheat noodles were thawed and actually tasted by a plurality of people, the buckwheat noodles had no stiffness and only a powdery texture was obtained. This is considered to be due to the progress of β-formation of the starch at a certain temperature range during thawing or the like, and the starch was aged. Therefore, in order to suppress the aging of starch during normal temperature thawing or slow thawing, frozen buckwheat noodles were manufactured using an aging-resistant starch that is resistant to aging.

Here, 40% of wheat flour and 30% of buckwheat flour
%, An aging resistant starch (trade name: Matsutani Yuri 8) 30%, a flour raw material of 3% based on the total weight of the flour raw material, and a gluten of 1% by the same weight ratio (trade name) : Pingle M) is used. Then, about 44% of water was added to the total weight of the flour raw material. The method for producing buckwheat noodles using these raw materials is the same as in the previous embodiment. That is, at the time of mechanical kneading, hot water of 95 ° C. was injected.

When the thus obtained frozen buckwheat noodles were tasted, the texture and texture of the buckwheat noodles were good and the taste was remarkably improved. Thus, by mechanically kneading using hot water and mixing aging resistant starch,
High-quality frozen buckwheat noodles close to ordinary raw noodles were obtained.

The same rupture test as above was carried out on buckwheat noodles mixed with the aging resistant starch. For comparison, buckwheat noodles were also produced using ordinary water (14.5 ° C.) during mechanical kneading. Using these two types of soba noodles, a breaking test was performed in the same manner as described above. Table 2 shows the results.

[0029]

[Table 2]

As is clear from the results in Table 2, it was confirmed that the buckwheat noodles produced while pouring hot water into them had a large breaking load value. In particular, the difference in breaking strength after thawing was remarkable.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Kiyoshi Toma 4-1-2, Hirano-cho, Chuo-ku, Osaka-shi, Osaka F-term in Osaka Gas Co., Ltd. (reference) 4B046 LA01 LB10 LC02 LG01 LG04 LG16 LP03 LQ02 LQ04 LQ05

Claims (3)

[Claims] After kneading the raw materials while mechanically kneading the raw materials,
A method for producing frozen noodles in which a noodle string is formed using a rolling machine, the noodle strings are boiled in boiling water, then separated and frozen for each predetermined amount of noodle strings, and further, the frozen noodle strings are stored and packaged. The method for producing frozen noodles according to any one of claims 1 to 3, wherein at the time of the mechanical kneading performed while adding water, hot water of 60 ° C or more is additionally injected. 2. The method for producing frozen noodles according to claim 1, wherein the mechanical kneading is performed under reduced pressure. 3. The method for producing frozen noodles according to claim 1, wherein an aging-resistant starch is mixed in the raw material.