JP2003153659A - Noodle and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an improved noodle-making technique enabling applying deaeration treatment of preparation water in relatively small-scale facilities, adding new flavor and color and reducing the elongation of noodles after being boiled. SOLUTION: The noodles have excellent transparency and appearance in a condition of being dry noodles, slight elongation after being boiled when eaten, rich viscoelasticity and excellent feeling of biting into. The method for producing the noodles comprises making deaerated water by stirring water to reduce dissolved oxygen and adding an alcohol and apple fruit juice to the deaerated water to obtain preparation water to be used. The noodles having peculiar color and flavor can be obtained through adding the apple fruit juice thereto. A deaeration device can be simplified to decrease device cost by adopting a stirring method for decreasing dissolved oxygen in water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles which are rich in elasticity and elasticity, have a unique color and scent, and show little elongation after boiling, and a method for producing the same.

[0002]

2. Description of the Related Art Noodles such as udon, hiyamugi, somen, etc. are made by mixing wheat flour with water and, if necessary, auxiliary materials and additives and then kneading them into noodle dough. Manufactured by making a wire. In recent years, the technology using mechanical noodles has advanced, and even when using mechanical noodles, noodles having a texture similar to hand-made noodles or hand-rolled noodles can be obtained.

However, the taste of food is wide and deep, and there is a demand for machine-made noodles to have even better texture and taste. On the other hand, traditional traditional foods are also required. In addition to restoring and maintaining the texture and taste, efforts are being made to improve noodle making technology and create new tastes by adding new food ingredients.

For example, Japanese Unexamined Patent Publication (Kokai) No. 6-113768 proposes a method for producing noodles in which deaerated water is used as a charging water and the raw materials are kneaded under reduced pressure. By kneading the hydrated noodle raw material under reduced pressure, the hydration of the flour particles is promoted by removing the air that inhibits the hydration of the flour particles, so that the gluten network structure in the dough is often formed. It was previously known that it is possible to produce noodles having improved strength and chewy texture of noodles, as compared with noodles produced without performing pressure reduction treatment,
In the production method described in the above-mentioned publication, it is said that by using deaerated water as the charged water, noodles having better viscoelasticity and better texture than those obtained by kneading under reduced pressure can be obtained.

A method for producing noodles by adding fruit juices such as grapes, tangerines, watermelons, peaches and the like to give a new flavor and color is disclosed in JP-A Nos. 1-112956 and 7-95.
No. 8193, Japanese Patent Laid-Open No. 10-323165, and the like.

[0006]

With the diversification of food tastes and the trend toward gourmet foods, it is desired that noodles be further improved in flavor, color and texture. There is always a potential demand for colored noodles for enriching the color of dishes and noodles with a high degree of viscoelasticity with little elongation after boiling.

Further, in the method for producing noodles using the deaerated water as the charged water, a large-scale depressurizing device is required for deaeration of the charged water and kneading under reduced pressure. In a small-scale noodle mill, the installation of a large-scale decompression device imposes a heavy burden on the equipment cost, and it is difficult to apply deaeration treatment.

[0008] The problem to be solved by the present invention is to make it possible to apply degassing treatment of charged water with a relatively small-scale facility, and to add a new flavor and color to improve the growth of noodles after boiling. It is to provide an improved noodle making technique that reduces the number of noodles.

[0009]

[Means for Solving the Problems] The noodles of the present invention are noodles produced by using water obtained by adding alcohol and apple juice to deaerated water as charging water. By degassing the water as the feed water, a viscoelastic rich chewy noodles can be obtained, and by adding alcohol, the elongation of the noodles after boiling is reduced, and apple juice is added. By doing so, noodles having a unique color and scent can be obtained.

The above noodles are deaerated water in which dissolved oxygen is reduced by stirring water, and alcohol and apple juice are added to the deaerated water to prepare a stock water, which is prepared by a conventional method. It can be produced by the method for producing noodles. By adopting the stirring method to reduce the dissolved oxygen in water, the deaerator can be simplified and the cost of the apparatus can be reduced. The stirrer may have any structure as long as it has a motor and stirring blades as a basic structure, and thus the structure of the device is simple. In the degassing operation, the amount of dissolved oxygen in water decreases from about 10 ppm before degassing to about 2 ppm or less after degassing by stirring until the water foams. This makes it possible to obtain deaerated water that can provide noodles with good viscoelasticity and good texture.

Regarding the amount of alcohol and apple juice added to deaerated water, not only the quantitative ratio to deaerated water but also the ratio of alcohol to apple juice is important. In order to make noodles with little elongation after boiling and having a proper apple fruit color and aroma, the volume ratio of alcohol: apple juice is 10: 1.
The optimum range is about 10: 0.
It is 5 to 10: 4. Alcohol and apple juice in this ratio range are optimally added in the range of 2% by volume of degassed water, preferably 1 to 4% by volume of degassed water. If the amount added is less than 1% by volume, the effect of suppressing the unique color and fragrance of the transparent noodles and the elongation of the noodles after boiling is not sufficiently exerted. On the other hand, when it is more than 4% by volume, the acid contained in the apple juice inhibits the gluten extensibility of the noodles, resulting in hard noodles.

[0012] The type of cereal powder such as wheat flour used in the production of the noodles of the present invention, the types of other auxiliary materials and alcohols, the types of additives other than apple juice, their mixing ratio, etc. are not particularly limited, and may be any type of noodles. It can be selected as appropriate. For example, wheat germ or a roasted product of wheat bran can be added to flour to enhance the aroma and health maintenance effect of noodles. Further, the process of finishing the hydrated raw material into noodles is the same as the usual manufacturing process of noodles.

According to the method of the present invention, noodles such as udon, cold wheat, somen, buckwheat, Chinese noodles, pasta, noodles (gyoza and Shumai skins) and the like can be produced.
These noodles include raw noodles, boiled noodles, steamed noodles, semi-dried noodles, dried noodles,
It can be distributed and sold in any form such as frozen noodles.

[0014]

[Example 1]

(1) 100 liters of tap water was placed in a water tank equipped with stirring blades, and the stirring blades were rotated to stir until water foamed to produce deaerated water having a dissolved oxygen content of about 2 ppm. 8 liters and 0.2 liters of apple juice were added and mixed to prepare water, which was then placed in a closed container and temporarily stored. (2) In a volume ratio, 100 parts of wheat flour (medium-strength flour), 4 parts of roasted wheat germ and bran, 4 parts of salt and 46 parts of the above-mentioned charged water were added and kneaded at room temperature to produce noodle dough. . (3) The noodle dough was allowed to stand at room temperature for about 1 hour to mature the dough, and then rolled to produce a noodle band having a thickness of about 2 mm. (4) Noodle strips were cut into noodle strips, which were dried by a conventional method to prepare dry noodles (udon) having a water content of 23%. The results obtained by evaluating the appearance of the obtained dried noodles by 20 men and women in total are shown in Table 1 together with the evaluation results of commercially available dried noodles without deaerated water and addition of apple juice.

[0015]

[Table 1] The numerical values in the table indicate the number of 20 persons evaluated by the following evaluation criteria. Evaluation 1: Glittering and transparent, and appearance is very good Evaluation 2: Transparent, appearance is good Evaluation 3: Slightly transparent, appearance is normal Evaluation 4: Poor transparency, appearance Bad Evaluation 5: No transparency and poor appearance

As can be seen from Table 1, the dry noodles (Udon) of Example 1 produced by the production method of the present invention are excellent in transparency as a whole as compared with the commercially available dry noodles (Comparative Example 1), and have an appearance. It was evaluated to be extremely good. Further, since the dry noodles of Example 1 contained wheat germ, bran and apple juice, a pale yellow color appeared in the noodles themselves.

Boil 300 g of the dry noodles in 3 liters of boiling water for about 7 minutes, wait for 1 minute after boiling, and have a total of 20 men and women taste this. At the same time, boil the commercially available dry noodles. After waiting for 1 minute, I had them sample and evaluate the texture. The evaluation results are shown in Table 2.

[0018]

[Table 2] The numerical values in the table indicate the number of 20 persons evaluated by the following evaluation criteria. Evaluation 1: Rich in viscoelasticity and extremely good texture. Evaluation 2: Viscoelasticity, good texture. Evaluation 3: Slight viscoelasticity, normal texture. 4: Poor viscoelasticity, good texture. No rating 5: Almost no viscoelasticity and poor texture

As can be seen from Table 2, the dry noodles (Udon) of Example 1 produced by the production method of the present invention showed less elongation of the noodles after boiled as compared with the commercially available dry noodles (Comparative Example 1). It was rich in viscoelasticity and had a chewy texture.

Example 2 (1) Degassed water was produced in the same manner as in Example 1, and brewed alcohol and apple juice were added to and mixed with this to prepare water for preparation. (2) In a volume ratio, 100 parts of wheat flour (medium-strength flour), 4 parts of roasted wheat germ and bran, 2 parts of salt, and 35 parts of the above-mentioned charged water were added and kneaded at room temperature to produce noodle dough. . (3) The noodle dough was allowed to stand at room temperature for about 1 hour to mature the dough, and then rolled to produce a noodle strip having a thickness of about 0.6 mm. (4) A noodle band was punched out in a circular shape to form a gyoza skin. Table 3 shows the results of the evaluation of the appearance of the obtained skin of Gyoza by a total of 20 men and women, together with the results of the evaluation of the commercially available skin of Gyoza.

[0021]

[Table 3] The numerical values in the table indicate the number of 20 persons evaluated by the following evaluation criteria. Evaluation 1: Glittering and transparent, and appearance is very good Evaluation 2: Transparent, appearance is good Evaluation 3: Slightly transparent, appearance is normal Evaluation 4: Poor transparency, appearance Bad Evaluation 5: No transparency and poor appearance

As can be seen from Table 3, the gyoza rind of Example 2 produced by the production method of the present invention is excellent in transparency as a whole as compared with the commercially available gyoza rind (Comparative Example 2).
The appearance was evaluated to be extremely good. In addition, since the skin of gyoza of Example 2 contains wheat germ, bran and apple juice, a pale yellow color appears in the noodles themselves.

Boil the gyoza skin of Example 2 and a commercially available gyoza skin under almost the same conditions as when making water gyoza, and have 20 men and women taste this and evaluate the texture. received. The evaluation results are shown in Table 4.

[0024]

[Table 4] The numerical values in the table indicate the number of 20 persons evaluated by the following evaluation criteria. Evaluation 1: Rich in viscoelasticity and extremely good texture. Evaluation 2: Viscoelasticity, good texture. Evaluation 3: Slight viscoelasticity, normal texture. 4: Poor viscoelasticity, good texture. No rating 5: Almost no viscoelasticity and poor texture

As can be seen from Table 4, the skin of Example 2 prepared by the production method of the present invention has a greater elongation after boiling than the commercially available skin of Comparative Example 2 (Comparative Example 2). There was little viscoelasticity, and a chewy texture was obtained.

[0026]

The noodles according to the present invention are noodles produced by using water obtained by adding alcohol and apple juice to degassed water as the charging water, and therefore, the dried noodles have excellent transparency and appearance, When eating, the noodles after boiling do not have much elongation, are viscoelastic, and have a chewy texture. In addition, noodles having a unique color and scent can be obtained by adding apple juice. Further, by adopting the stirring method for reducing the dissolved oxygen in water, the deaerator can be simplified and the cost of the apparatus can be reduced.

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Claims (3)

[Claims] 1. Noodles produced by using, as the charging water, water obtained by adding alcohol and apple juice to deaerated water. 2. A degassed water in which dissolved oxygen is reduced by stirring water, alcohol and apple juice are added to this degassed water to prepare a feed water, and noodles are produced by a conventional method using this feed water. A method for producing noodles, comprising: 3. The alcohol: apple fruit juice volume ratio added to the degassed water is 10: 0.5 to 10: 4, and the addition ratio to the degassed water is 1 to 4% by volume. Method for manufacturing noodles.