JP2000342207A - Grain flour composition for frozen noodle, frozen noodle using the same and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a grain flour composition capable of maintaining palatability in slow thawing even when usually available wheat flour is used and providing frozen noodles to be easily loosened and the frozen noodles using the same and provide its production method. SOLUTION: This grain flour composition for frozen noodles comprises 9-69 wt.% of wheat flour, 20-70 wt.% of starch and 0.1-1.2 wt.% of curdlan. Frozen noodles are produced by adding water to the said composition to form noodles which are made to be pregelatinized and frozen. As the frozen noodles, frozen wheat vermicelli, frozen buckwheat noodles, frozen Chinese noodles are cited. It is preferable that the frozen Chinese noodles contain further 0.5-3 wt.% of carbonated water, the frozen buckwheat noodles contain 9-50 wt.% of wheat flour, 27-60 wt.% of starch and further 10-40 wt.% of buckwheat flour.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a flour composition for frozen noodles such as frozen udon, frozen buckwheat, frozen ramen, frozen pasta, etc., a frozen noodle produced using the composition, and a method for producing the frozen noodle. More specifically, even when subjected to running water thawing or slow thawing, flour composition for frozen noodles, which has stiffness, and is easy to loosen, noodles, buckwheat, ramen, or pasta, and the composition And a method for producing the frozen noodles.

[0002]

2. Description of the Related Art Demand for frozen noodles, which can be stored for a long period of time and can be easily eaten only by thawing when required, is increasing in restaurants and the like.
Here, frozen noodles are generally prepared by adding water to a flour composition as a raw material and kneading the mixture to prepare a noodle dough, and then rolling the noodle strip obtained by rolling the noodle dough into a predetermined length and thickness. It is manufactured by boiling, washing with water, cooling, draining, and freezing at about -35 ° C. Such frozen noodles are stored in a freezer such as a restaurant, and are thawed in a required amount when needed and provided to customers.

[0003] The thawing method is classified into quick thawing using a heating means such as a microwave oven, hot water, heated steam or the like; running water thawing by thawing with running water; and slow thawing by thawing at a refrigerator or at room temperature. Among these thawing methods, according to rapid thawing, the texture, such as viscoelasticity, smoothness, and stiffness inherent in the noodles before freezing, is retained, and thus the most preferable in terms of the texture of the noodles. . In addition, since the original texture of the noodles is maintained by thawing, the flour composition as a raw material has the same composition as ordinary noodles that are not frozen noodles, specifically, 75 to 100 wt% of wheat flour, 0 to 25 wt% of starch. %, And, if necessary, a flour composition containing 0 to 3 wt% of the flour.

[0004] However, rapid thawing requires heating equipment for thawing, such as a microwave oven or hot water bath, and is not economical in terms of equipment and thermal efficiency. Also, thawing in running water is often avoided in restaurants and the like, because it requires a large amount of water.

[0005] For this reason, slow thawing is generally adopted in restaurants and the like as being economical and most convenient. However, slow thawing has a problem that the noodles gradually elongate during thawing and become stiff noodles compared to quick thawing or running water thawing.

Japanese Unexamined Patent Publication (Kokai) No. 10-42811 discloses a flour composition for frozen noodles which does not impair the texture such as viscoelasticity, smoothness and stickiness even when slowly thawed. % To 5% by weight of flour;
(B) 40 to 80% by weight of tapioca starch subjected to etherification and / or acetylation; (c) 5 to 30% by weight of gluten; and (d) optionally skim milk powder, if necessary. Flour compositions containing other ingredients and / or additives have been proposed.

[0007]

However, the flour composition for frozen noodles proposed in the above publication has a crude protein content of 12% by weight in order to ensure texture such as viscoelasticity, smoothness and stickiness. % Flour is used.
In other words, since the commercially available wheat flour has a crude protein content of about 12% by weight even if it is a strong flour, it is necessary to use a flour obtained by extracting only a fraction having a high crude protein content and a small average particle size by a classification treatment. Such an operation is troublesome,
In addition, the price for flour will increase, which in turn will increase the price of frozen noodles.

Further, the above-mentioned flour composition for frozen noodles has a problem that, since the starch content is high as noodles, the noodles tend to stick to each other and it is difficult to loosen the noodles during thawing.

[0009] The present invention has been made in view of such circumstances, and it is an object of the present invention to maintain the texture of slow-frozen food even when using commercially available general flour. An object of the present invention is to provide a flour composition for frozen noodles capable of providing a frozen noodle with good loosening properties, a frozen noodle using the same, and a method for producing the same.

[0010]

The flour composition for frozen noodles of the present invention contains 9-69% by weight of flour, 20-70% by weight of starch, and 0.1-1.2% by weight of curdlan. It is characterized by the following.

The starch is preferably an etherified starch. It is preferable that gluten is contained in an amount of 1 to 10% by weight.

The frozen noodles include frozen udon, frozen ramen (frozen Chinese noodles), frozen noodles, and frozen pasta.

In the case of frozen ramen, the flour composition for frozen noodles preferably further contains 0.5 to 3% by weight of brine.

In the case of frozen buckwheat, the flour composition for frozen noodles has a flour content of 9 to 50% by weight, a starch content of 27 to 60% by weight and a buckwheat flour of 10 to 40% by weight. Is preferable.

[0015] The method for producing frozen noodles of the present invention is characterized in that water is added to the composition for frozen noodles of the present invention to make noodles, pregelatinized and then frozen.

The frozen noodle of the present invention is a noodle produced by the above-mentioned production method of the present invention.

The term "udon" in the present invention includes kishimen, somen and hiyamugi.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION The flour composition for frozen noodles of the present invention comprises:
It is characterized by containing 9-69% by weight of flour, 27-70% by weight of starch, and 0.1-1.2% by weight of curdlan.

The flour is not particularly limited, and is commercially available as a strong flour (crude protein content is about 12%),
Commercially available flour (crude protein content 9-11)
%) And commercially available flour (crude protein content of about 8 to 9%) can be used, and can be appropriately selected according to the type of noodles and the composition of the flour composition. Since the flour composition for frozen noodles of the present invention contains curdlan capable of exhibiting viscoelasticity, as described later, it is possible to use not only commercially available wheat flour but also medium flour and light flour. Here, the protein content means the content of crude protein in anhydrous wheat flour.

In the flour composition for frozen noodles, the flour is 9-69.
%, Preferably 30 to 60% by weight. When the frozen noodles are frozen buckwheat, as described later, the content of the flour is preferably 9 to 50% by weight in view of containing buckwheat.

As the above-mentioned starch, starch subjected to at least one of etherification treatment and acetylation treatment is preferable, and specifically, what is known as tapioca starch is preferably used. Here, the tapioca starch is starch produced from cassava root, having a particle size of about 4 to 35 μm, easily gelatinizing, and absorbs a large amount of water at that time, and thus has a strong water retention ability. For this reason,
In addition, it has excellent swelling power and solubility, and it is hard to age, freezing,
A stable size liquid can be produced by repeating melting. Further, tapioca starch having a degree of etherification of 0.023 or more and / or a degree of acetylation of 0.03 or more is preferably used from the viewpoint of preventing aging of the noodles. Still further, etherified starch is preferable in that stiffness including viscoelasticity is excellent.

The starch is contained in the flour composition for frozen noodles in an amount of 27 to 7
0% by weight, preferably 40 to 70% by weight. When the frozen noodles are frozen buckwheat, as described below, the starch content is preferably 27 to 60% by weight, and more preferably 40 to 60% by weight, in consideration of the buckwheat flour.

Curdlan is the US Food and Drug Administration (FD)
Approved as a food additive in A),
Microorganism Agrobacterium biovar 1
Fermented polysaccharide produced from glucose by the following method: a nonionic linear polysaccharide (β-1,3 glucan) in which D-glucose is β-glucoside-linked at carbons 1 and 3
It is.

Curdlan having such a structure has a property of hardening when heated, and can be improved in looseness with a small amount, and has an effect of giving stiffness to noodles. Here, the stiffness refers to a texture combining viscoelasticity, stickiness, smoothness, and chewyness.

The curdlan content in the flour composition for frozen noodles is 0.1-1.2% by weight, preferably 0.2-1.2% by weight.
1% by weight. This is because the above effect can be sufficiently exhibited with a small amount. On the other hand, if it exceeds 1.2% by weight, it becomes too hard and the texture is inferior.

The flour composition for frozen noodles of the present invention comprises wheat flour,
In addition to starch and curdlan, the following additives can be further contained according to the type of frozen noodles or as required.

If the frozen noodles are frozen buckwheat, add 1 buckwheat flour
The content is preferably 0 to 40% by weight, more preferably 20 to 40% by weight. When buckwheat is contained, the content of wheat flour is preferably 10 to 50% by weight, and the content of starch is preferably 30 to 60% by weight.

When the frozen noodles are frozen ramen,
It is preferable to contain 0.5 to 3% by weight of brackish water. Brackish water contains potassium carbonate as a main component, and by making it alkaline, flour protein can be denatured.

In addition, if necessary, 5% by weight of salt
Hereinafter, gluten may be contained in an amount of 1 to 10% by weight.

Gluten as used herein refers to gluten that is added separately from the gluten contained in the flour. As gluten, dried gluten (gluten powder)
And wet gluten can be used, and only one of them or both may be used. Gluten 1 to
By including 10% by weight, without impairing the texture,
The flour content can be reduced.

In the flour composition for frozen noodles of the present invention, if necessary, depending on the type of noodles, conventionally used auxiliary materials and additives such as emulsifiers, alcohols, gelling agents, coloring One or more of nutrients such as ingredients, preservatives, vitamins, minerals, amino acids, etc., yam powder, eggs or egg components, tea powder, seaweed powder and the like can be used.

The frozen noodles of the present invention are produced by making a flour composition for frozen noodles having the above composition according to a conventional method, gelatinizing the noodles, washing with water, and freezing. .

Here, the noodle-making step is a step of adding an appropriate amount of water to the flour composition, kneading, rolling, and cutting to a predetermined size. As an additive of water, although it varies depending on the type of frozen noodles, generally, with respect to 100 parts by weight of flour composition,
The amount is 30 to 55 parts by weight.

The step of pregelatinizing the noodles is, in particular, a step of pregelatinizing starch contained in the noodles, which is carried out by steaming, a combination of boiling and steaming, in addition to boiling. The pre-gelatinization destroys the micellar structure due to the hydrogen bond in the starch, gelatinizes in the presence of water, increases the viscosity, and becomes susceptible to the action of digestive enzymes.

After the gelatinized noodles are washed with water, they are rapidly frozen.
Freezing is performed at about -20 to -30 ° C. The freezing may be performed in a state where the noodles are filled in a mold container for one meal or a plurality of meals, or may be performed in a state where the noodles are placed on a flat tray. In the state filled in the container used at the time of freezing, the frozen noodles may be wrapped and placed on a distribution route, or only the frozen noodles may be wrapped and distributed using a bag made of a plastic film or sheet. Is also good.

The frozen noodles are preferably stored at a frozen temperature (about -20 to -30 ° C.) until they are shipped. After shipping, freezer (normally -18 ℃)
Degree).

When stored in a frozen state for a long time as described above, the crystal structure of the starch destroyed by the pregelatinization is partially recovered, and aging, in which digestive enzymes do not easily act, proceeds.
The curdlan contained in the composition of the present invention also acts as an anti-aging agent.

As described above, the frozen noodle of the present invention is produced. Depending on the composition of the flour composition for frozen noodles used as a material, frozen udon, frozen buckwheat, frozen ramen, frozen pasta and the like can be obtained. In addition, frozen udon is a concept including frozen somen, frozen kishimen, and frozen hiyamugi.

The frozen noodles may be distributed and sold by packaging only the frozen noodles produced by the above-mentioned method, or may include frozen or unfrozen sauces and / or ingredients. Then, it may be distributed and sold. Sauces and / or
Or, when ingredients are attached to the frozen noodles, as long as the noodles do not grow or impair the texture and taste of the noodles, place the frozen noodles at appropriate places such as above, below, next to the middle, etc. The sauces and ingredients may be attached to the frozen noodles in a state of being in direct contact with the noodles, or the sauces and ingredients placed in a packaging material different from the noodles may be attached.

The frozen noodles of the present invention can be rapidly thawed,
It can be thawed by slow thawing such as water thawing immersed in running water or pooled water or refrigerated thawing, and eaten. Due to the effect of curdlan contained in the noodles, even with slow thawing, texture such as stiffness is retained, and even during thawing, noodles and noodles do not stick together like rice cakes, Can be easily unraveled. The reason for this is not clear,
This is probably because the curdlan forms a complex with the starch, and the "sliminess" peculiar to the pregelatinized starch is reduced.

After thawing the frozen noodles of the present invention, depending on the type, they may be eaten as they are by gluing them to a soup, or they may be eaten after further cooling with cold water. At this time, they may be eaten together with or separately from soup stock, soup stock, soup and the like. In the case of hot food, it may be further heated once through hot water and then served in a soup, and then dipped in soup, meat sauce or the like and eaten.

[0042]

Example Thawing Method Water Thawing 4 kg of water at 20 ° C. was put into a SUS ball, and a frozen noodle sample was put in this. The noodles were thawed while shaking by hand. Refrigerated thawing Leave it in a 5 ° C incubator overnight (15 hours or more) to defrost it.
Wash in water at 15 ° C.

[Evaluation Method] Texture For each of the water-thawed noodles and the refrigerated-thawed noodles,
After washing with water, the soaked soup was eaten by 10 panelists, and each person comprehensively evaluated appearance, stiffness, smoothness, elasticity, and the like according to the following evaluation criteria, and the average evaluation of the panelists was obtained. 5: The smoothness of the noodle surface and the texture of the koshi are the same as those in the kettle. 4: Both the smoothness and the texture of the koshi are slightly inferior, but the taste is sufficient. 2: The color of the noodles is fairly white, lacks transparency, and feels sticky in the mouth. 1: Sponge-like, has no hardness, elasticity, or smoothness. The time from when the noodles were put into the container filled with water until each noodle was separated was measured. The above operation was performed twice, and the average value was set as the loosening time. The shorter the unraveling time is, the easier it is and the better.

[Manufacturing Method of Noodles] The flour composition for frozen noodles and a predetermined amount of water are charged into a 3 kg vacuum mixer (TVM-3 manufactured by Tokyo Menki Co., Ltd.), and the inside of the mixer is −600.
Kneading is performed under a vacuum of not less than mmHg, and noodle dough is prepared by a usual method.

After resting the noodle dough for about 10 minutes, a coarse noodle belt is made, and the two coarse noodle bands are combined to form # 8, # 6,
Rolling was performed with a # 6 triple continuous rolling roll. After rolling, the noodles are cut into noodles of a predetermined thickness using a cutting blade according to the type of the noodles. The cut noodles are boiled with boiling water for a predetermined time, cooled with tap water and ice water, drained and weighed, and the yield is calculated. The boiling yield is the ratio (%) calculated by (weight of boiled noodles ÷ weight of raw noodles) × 100.

One serving (200 g) is weighed on a 100 × 170 mm PP tray and frozen in a laboratory quick freezer (type 223FFA, manufactured by Daiwa Refrigerator Co., Ltd.) for about 45 minutes. After that, it is stored in a frozen storage at −18 ° C. for one day or more to prepare a test sample.

As flour, red camelia (crude protein content of 8.6% and ash content of 0.38%, manufactured by Nisshin Flour Milling Co., Ltd.), million (crude protein content of 12.2%, ash content of 0%) .
No. 1 (crude protein content 11.1%)
2%, ash content 0.34%). As the starch, Matsuya Sakura (acetylated starch), Matsuya Sakura 2 (acetylated starch), and Yuri 8 (etherified starch) manufactured by Matsutani Chemical Industry Co., Ltd. were used. As gluten, A Glue SS manufactured by Glyco Nutrition Foods Co., Ltd. was used. As the egg white, Sankira-RS, a dried egg white manufactured by Taiyo Kagaku Co., Ltd., was used. As a card run, Takeda Pharmaceutical Co., Ltd.
D1 was used. However, the amount of card runs described in Tables 1 to 4 described below is not the amount of CD1, but the actual amount of card runs included in CD1. Akahiryu manufactured by Oriental Yeast Co., Ltd. was used as the brine. Mencolor N manufactured by Oriental Yeast Co., Ltd.
o. 1 was used. As the buckwheat flour, Kameju K manufactured by Nisshin Flour Milling Co., Ltd. was used.

[Manufacture of frozen udon] Using noodle dough prepared with the composition shown in Tables 1 and 2, according to the above-mentioned noodle making method, cut off with a noodle thickness of 2.3 mm and a cutting blade of # 14 blade, and boil it for a long time. Frozen udon U1 to U11 were produced at a boiled yield of 160% for 1 minute and 10 seconds. U1 and U7 which do not include a card run are comparative examples, and the others are examples.

The texture of the prepared frozen udon U1 to U6 was evaluated according to the above evaluation method. In addition, U6 ~ 11
Was evaluated for looseness. Tables 1 and 2 show the raw material composition and evaluation results.

[0050]

[Table 1]

U2-6 containing curdlan can satisfy the texture when thawed with water. In addition, even in the case of slow thawing, the texture was superior to U1 in all cases, and in particular, the use of etherified starch as the starch provided satisfactory satisfactory taste. Therefore, the frozen udon according to the embodiment of the present invention can be tasted sufficiently by thawing with water and slow thawing, even when using medium flour as flour.

[0052]

[Table 2]

From Table 2, it can be seen that the higher the curd content, the shorter the unraveling time, and the curd run is more effective against loosening.

[Manufacture of Frozen Soba] Noodle dough having a composition as shown in Table 3 was prepared, and according to the above-mentioned noodle making method, noodle thickness 1.5 mm, cutting blade # 18 blade, boiled time 1 minute, boiled yield 165 %, Frozen soba S1 to S10 were prepared. S1 not including a card run is a comparative example, and the others are examples.

The texture of the prepared frozen soba S1 to S5 was evaluated in accordance with the above evaluation method. Table 3 also shows the raw material composition and the evaluation results.

[0056]

[Table 3]

The texture of S1 was inferior in both water thawing and refrigerated thawing as compared with S2-4 in Examples. Therefore, it can be seen that curdlan is also effective for texture in frozen soba.

[Production of chilled Chinese (frozen ramen)] Noodle dough having the composition shown in Table 3 was prepared, and according to the above-mentioned noodle-making method, noodle thickness 1.5 mm, cutting blade # 18 blade, boiled time 1 minute, The frozen ramens R1 to R5 were prepared with a boiled yield of 165%. R1 containing no card run is a comparative example, and the others are examples.

For the prepared frozen ramen R1 to R5,
The texture was evaluated according to the evaluation method described above. Table 3 also shows the raw material composition and the evaluation results.

[0060]

[Table 4]

From Table 4, it was found that R1 had an inferior texture in slow thawing, and was insufficient even in water thawing. On the other hand, R2 to 5 containing curdlan can satisfy the texture of a commercially available chilled product or more even in refrigerated thawing, and R3 to 5 containing gluten can be prepared by thawing in water. The sensation was very satisfactory, and there was no problem in taste even in refrigerated thawing.

[0062]

The frozen noodles produced using the flour composition for frozen noodles of the present invention have a good texture such as throat and firmness of the noodles even after slow thawing or water thawing. Therefore, even if the user does not have a special thawing facility, noodles that can be taste-satisfied enough by simply thawing in water or taking out frozen noodles to be consumed the next day from the freezer and slowly thawing in the refrigerator for several hours Can be provided to customers.

Further, the flour composition for frozen noodles of the present invention has good loosening properties, and the noodles and the noodles do not stick to each other in a rice cake-like shape during thawing, so that thawing is easy.

Further, since the flour composition for frozen noodles of the present invention can use commercially available flour, medium flour and flour without using special flour, it can be used in a variety without increasing the price. A rich flour composition can be prepared and thus frozen noodles can be produced.

Claims (8)

[Claims] 1. Wheat flour 9-69% by weight, starch 20-70
A flour composition for frozen noodles, comprising 0.1% to 1.2% by weight of curdlan. 2. The flour composition for frozen noodles according to claim 1, wherein the starch is an etherified starch. 3. The flour composition for frozen noodles according to claim 1, comprising 1 to 10% by weight of gluten. 4. The flour composition for frozen noodles according to claim 1, wherein the frozen noodles are frozen udon. 5. The flour composition for frozen noodles according to claim 1, further comprising 0.5 to 3% by weight of brine and wherein the frozen noodles are frozen ramen. 6. A flour content of 9 to 50% by weight, a starch content of 27 to 60% by weight, and a buckwheat flour of 10 to 4%.
The flour composition for frozen noodles according to any one of claims 1 to 3, wherein the frozen noodles containing 0% by weight are frozen buckwheat. 7. A method for producing frozen noodles, comprising adding water to the composition for frozen noodles according to claim 1 to produce noodles, pregelatinizing them, and freezing them. 8. A frozen noodle produced by the method according to claim 7.