JP2003265127A - Noodle and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a noodles resistant to the loss of firmness by boiling and free from the lowering of palatability and taste even by leaving the noodles after cooking. <P>SOLUTION: The noodle has a film-forming agent composed of an soybean dietary fiber or glucomannan and applied to the surface of the noodle to suppress the intrusion of water. The use of the soybean dietary fiber or glucomannan as the film-forming agent effectively suppresses the intrusion of water into the noodle to suppress the swelling and keep the firmness of the noodle. The method can be applied to Chinese noodles such as Rah-men, Japanese noodles such as wheat noodle and buckwheat noodle, etc., of frozen state or raw state. The concentration of the agent in the aqueous solution is preferably 0.5-20% for the soybean dietary fiber and 0.25-2.5% for glucomannan. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to noodles used for ramen and the like.

[0002]

2. Description of the Related Art In recent years, Chinese noodles such as ramen are more popular than Japanese noodles such as udon and soba, and various Chinese noodles are sold by various manufacturers. This Chinese noodle is formed, for example, as follows using wheat flour as a main component.
First, brackish water is dissolved in water, the dissolved water is added to flour as a main component and mixed, and the mixed dough is aged and then made into noodle strips. Then, the noodle strips are aged again and then rolled, and the rolled noodle strips are cut into noodle strips to form thin noodle strips. When the noodle strings are frozen, the noodle strings are boiled, washed with water, and then frozen to prepare frozen noodles (frozen Chinese noodles).

[0003]

When the Chinese noodles thus formed are boiled in boiling water, the noodles after cooking are greatly spread out, and it takes more time than necessary to leave them for a while after they are cooked. As a result, the noodles are greatly stretched, and as a result, the noodles are fluffy and loose, and the texture and taste are significantly reduced.

Therefore, various manufacturing methods have been conventionally proposed in order to eliminate such boiled elongation of noodles.
As one of such manufacturing methods, for example, JP-A-6-
No. 14733 discloses that transglutaminase, which is a protein cross-linking enzyme, is added to wheat flour (containing 7 to 13% of protein), which is the main raw material of Chinese noodles, and this transglutaminase is allowed to act on the protein in wheat flour. Disclosed is a manufacturing method in which crosslinking is enhanced by means of a method. Such a manufacturing method is intended to increase the strength of the noodle strings and suppress their extension.

However, in such a production method, although the strength of noodle strips is increased by the enzymatic action, the absorption of soup from the surface of the noodle strips cannot be sufficiently suppressed, and therefore the noodle strips form soup. After being absorbed and swelled, and after a certain amount of time has passed after cooking (after boiling), the noodles become boiled and stretched, and the texture and taste deteriorate.

As another one of such production methods, for example, in JP-A-9-220063, transglutaminase is added as an enzyme to the raw material, and gelatin (or egg white, casein, A manufacturing method for providing a coating of gluten) is disclosed.

However, even with such a production method, the coating of gelatin (or egg white, casein, gluten) does not have the effect of sufficiently suppressing the absorption of soup, and after cooking (after boiling).
After a certain amount of time has passed, boiled and stretched, the texture,
The taste is diminished.

As another one of such production methods, for example, in Japanese Unexamined Patent Publication No. 10-276695, transglutaminase is added to a raw material, and further gliadin or glutenin is added to enhance the strength of noodle strings. Such a manufacturing method is disclosed.

[0009] However, in this manufacturing method, although the strength of the noodle band itself is improved, since the surface of the noodle band is not improved, the absorption of soup from the surface of the noodle band cannot be suppressed, and the above-mentioned method is used. As with the other two manufacturing methods, after a certain amount of time has passed after cooking, boiled elongation occurs.

An object of the present invention is to provide a noodle and a method for producing the same which can suppress the elongation of the noodles by boiling and the deterioration of texture and taste even if left after cooking.

[0011]

Means for Solving the Problems As a result of intensive studies, the present inventor has found that the reason why noodles are soaked after cooking is that the noodle strings excessively absorb water, for example, soup, and therefore By attaching a coating agent that suppresses the absorption of water on the surface, it is possible to suppress the invasion of moisture into the noodle string, to reduce the fluff of the noodles themselves, and as such a coating agent soybean dietary fiber or By using glucomannan, it is possible to effectively suppress the intrusion of water, such as soup, into the noodle strips, and to allow a certain period of time (eg, 20 to 20) after cooking.
Even when left for 30 minutes), it was found that the elongation caused by boiling hardly occurred, and the present invention was completed based on such knowledge.

[0012] The present invention is a noodle having a noodle band surface coated with a film-forming agent that suppresses the penetration of water, wherein the film-forming agent is soybean dietary fiber or glucomannan. According to the present invention, soybean dietary fiber or glucomannan is attached to the surface of the noodle strips as a coating agent, so that the coating of soybean dietary fiber or glucomannan effectively suppresses the intrusion of water into the noodle strips. This helps prevent the noodles from becoming fuzzy and keeps the noodles' unique texture.

In particular, when soybean dietary fiber is used as the film-forming agent, the main component is cell wall polysaccharides and the main constituent sugars are galactose, arabinose, galacturonic acid and the like. These polysaccharides are adsorbed on the surface of the noodle strings and form a thick hydrated layer capable of retaining water. Such a hydrated layer adsorbs the invading water on the surface and suppresses the invasion of the water into the noodle strings. As described above, the coating film of soybean dietary fiber effectively suppresses moisture, such as soup, from entering the inside of the noodle strings, and is kept for a certain period of time (eg, 20%) after cooking.
After being left for about 30 minutes, almost no water is absorbed, and it is possible to reduce deterioration in texture and taste after cooking.

Such noodles are Chinese noodles such as ramen, Japanese noodles such as udon and soba, and can be applied to frozen noodles, raw noodles and the like. In particular, soybean dietary fiber or glucomannan as a coating agent can effectively suppress the absorption of soup when applied to frozen Chinese noodles, and is suitable for such noodles.

Further, the present invention is characterized in that the soybean dietary fiber is dissolved in water and the concentration of the aqueous solution is 0.5 to 20%. According to the present invention, soybean dietary fiber or glucomannan is water-soluble, so it is used by dissolving it in water. For example, noodle strings are immersed in such an aqueous solution, or such an aqueous solution is sprayed. By spraying onto the noodle strings, they can be attached to the surface of the noodle strings and can be easily attached. Further, since the concentration of the aqueous solution is 0.5 to 20%, the desired coating effect of soybean dietary fiber, that is, the effect of suppressing water penetration, can be obtained, and absorption of water, such as soup, can be sufficiently suppressed. If the concentration of this aqueous solution is less than 0.5%, the desired coating effect of soybean dietary fiber cannot be obtained, and if it exceeds 20%, the viscosity of the aqueous solution becomes too high, and the coating adhesion treatment becomes difficult.

Further, in the present invention, the glucomannan is dissolved in water, and the concentration of the aqueous solution thereof is 0.25 to 2.5%. According to the present invention, since glucomannan is water-soluble, it is used by dissolving it in water. For example, noodle strings are immersed in such an aqueous solution,
Alternatively, by spraying such an aqueous solution in the form of a spray, it can be attached to the surface of the noodle strings and can be easily attached. The concentration of the aqueous solution is 0.25 to
Since it is 2.5%, the desired coating effect of glucomannan, that is, the effect of suppressing water penetration, can be obtained, and absorption of water, such as soup, can be sufficiently suppressed. If the concentration of this aqueous solution is less than 0.25%, the desired coating effect of glucomannan cannot be obtained, and if it exceeds 2.5%, the noodles themselves become too hard and the texture becomes poor.

The present invention also provides a water washing step of washing the noodle strings with water, a cooling step of cooling the noodle strings after the water washing step,
And / or at least one after the previous cooling step,
A method for producing noodles, characterized in that soybean dietary fiber or glucomannan is attached to the surface of the noodle strings.

According to the present invention, soybean dietary fiber or glucomannan is applied to the surface of the noodle strip in at least one of a water washing step of washing the noodle strip with water, a cooling step of cooling the washed noodle strip, and / or a cooling step after the cooling step. Since it adheres, soybean dietary fiber or glucomannan can be adhered to the surface of the noodle band to obtain a desired coating effect. For example, in the washing step or cooling step, soybean dietary fiber or glucomannan is added to the washing solution for washing or the cooling solution for cooling,
A soybean dietary fiber or glucomannan coating can be provided on the surface of the noodle strings by immersing the noodle strings in a water washing liquid or a cooling liquid during water washing or cooling. Also, for example,
After the cooling step, an aqueous solution of soybean dietary fiber or glucomannan can be sprayed from the jet nozzle to adhere the soybean dietary fiber or glucomannan to the surface of the noodle strings.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a noodle and a method for producing the same according to the present invention will be described with reference to the accompanying drawings. Figure 1
FIG. 3 is a process diagram showing a method for producing noodles according to the present invention, FIG. 2 is a simplified sectional view showing a rough noodle strip machine used in a rough noodle strip forming process, and FIG. 3 is a rolling process and noodle strip cutting. Is a simplified cross-sectional view showing a continuous rolling mill and cutting machine used in the process,
FIG. 4 is a simplified diagram showing a spraying device and the like used in the film forming step, and FIG. 5 is an enlarged sectional view showing a part of the noodles produced by the production method of FIG.

First, a method for producing Chinese noodles as an example will be described mainly with reference to FIG. In the following description, the method for producing frozen Chinese noodles used for ramen and the noodles produced by this method will be described, but it can be similarly applied to Japanese noodles such as buckwheat noodles and udon,
Further, not only frozen noodles but also raw noodles can be similarly applied.

In FIG. 1, in this manufacturing method, first,
Raw materials are measured (raw material measuring step S1). As a raw material, wheat flour (strong wheat flour, medium strength wheat flour, light wheat flour) is used as a main component. As other raw materials, gluten, egg white, kansui, etc. may be added. The mixing of the raw materials can be performed using, for example, stainless balls. Next, water is added to such a raw material to mix the raw material (mixing step S2). The lye may be added to the raw material in the mixing step S2, or may be dissolved in water and gradually injected together with water. In the mixing, for example, a small vacuum mixer is used to mix the raw materials. 100 grams of flour
For example, 38g against g (38% by weight relative to the amount of flour)
%) To be added. Then, the raw material powder thus mixed is taken out from the vacuum mixer, and the taken-out dough is aged for, for example, about 10 to 15 minutes (a dough grain aging step S3).

Then, the aged dough is roughened into noodles (coarse noodles forming step S4). This rough noodle banding is performed using, for example, a rough noodle band machine 2 shown in FIG. With reference to FIG. 2, the rough noodle strip machine 2 shown includes a pair of rolling rolls 4 and 6, a noodle tray 8 is provided on the upstream side of these rolling rolls 4 and 6, and is wound on the downstream side thereof. A take-up roll 10 is provided. The aged dough is put in the noodle tray 8 and a pair of rolling rolls 4,
Extrude through 6 and take up on take-up roll 10,
In this way, rolling and forming of dough proceed. Since the texture of the dough is insufficient when the rough noodles are formed once, the two doughs are put together, and again passed through the rolling rolls 4 and 6 to form the dough. If the dough can be organized by one rough noodle strip, the second rough noodle strip can be omitted. The rough noodle strip thus rolled is aged while being wound on the winding roll 10 (noodle strip aging step S5).
This aging is carried out, for example, for about 20 to 60 minutes while the whole noodle band is covered with a light-shielding bag so as not to dry.

Next, the aged rough noodle strip is rolled (rolling step S6). The rolling of the rough noodle strips is performed using, for example, the continuous rolling mill 12 shown in FIG. With reference to FIG. 3, the illustrated continuous rolling mill 12 includes a pair of upstream rolling rolls 14 and 16, a pair of intermediate rolling rolls 18 and 20, and a pair of downstream rolling rolls 22 and 24. They are arranged in order. In this embodiment, the outer diameters of the upstream rolling rolls 14 and 16 and the intermediate rolling rolls 18 and 20 are, for example, 6 mm in nominal diameter, and the outer diameters of the downstream rolling rolls 22 and 24 are, for example, 4 mm in nominal diameter. The outer diameter of the roll is smaller. The coarse noodle strips wound on the winding roll 10 are wound from this roll 10 and are wound into the upstream rolling rolls 14, 1.
6, intermediate rolling rolls 18 and 20 and downstream rolling rolls 2
While being extruded through Nos. 2 and 24, it is thinly stretched and sent to the cutting machine 26.

Then, the rolled noodle strips are cut out using the cutting machine 26 (noodle line cutting step S7). The cutting machine 26 is attached to the continuous rolling machine 12 and includes a cutting blade 28 for cutting the noodle strips and a belt conveyor 30 for conveying the cut noodle strings. By extruding the rolled noodle strips through a cutting blade 28 (for example, a square blade with a number (#) 22), the noodle strips are cut to have a thickness of, for example, about 1.4 mm. Cutting is done,
A long noodle strip is continuously formed.

Next, the raw noodle strings thus produced are boiled using a boiling pot (boiling step S8). It is performed by boiling the water in the kettle and immersing it in the boiling water for about 45 to 80 seconds. After that, the noodles are washed with a shower to remove sliminess (starch or the like) on the surface of the boiled noodles (shower step S9), and then the noodles are rinsed with water in a water washing tank (water washing step S10). This washing with water is performed, for example, for about 10 to 40 seconds. Then, the noodle strings washed with water are cooled with, for example, ice water (0 ° C.) (cooling step S11). By cooling the noodle strings in this way, the noodle strings themselves are tightened, and the so-called noodles themselves can be stretched. Note that the shower step S9 may be omitted if it is possible to efficiently remove the boiled noodle strips on the surface in the water washing step S10.

Then, a coating agent is attached to the surface of the cooled noodle strings (coating agent attaching step S12). Soybean dietary fiber is used as the coating agent. The soybean dietary fiber is attached, for example, as shown in FIG. The cooled noodle strips are housed in a container 32 such as a bowl, a soybean dietary fiber aqueous solution as a film-forming agent is filled in a spray device 34 (for example, a mist blower or the like), and a spray nozzle 36 of the spray device 34 is used. An aqueous solution of soybean dietary fiber is sprayed and adhered to the surface of the noodle strings in a substantially uniform manner. At this time, the soybean dietary fiber coating can be more uniformly formed on the surface of the noodle strings by spraying from the ejection nozzle 36 while mixing the noodle strings.

The concentration of the aqueous solution of soybean dietary fiber to be sprayed is
It is 0.5 to 20%, preferably 1.0 to 15%, and more preferably 1.5 to 10%. By forming a film having such an aqueous solution concentration, as will be understood from the description below, even when the noodles are boiled and allowed to stand, the moisture (soup etc.) is prevented from entering the noodle strings,
This makes it possible to prevent the noodles from becoming fuzzy and reduce the deterioration in texture and taste. When the concentration of the aqueous solution becomes high, the viscosity of the aqueous solution becomes high, and when the concentration exceeds 20%, the effect of suppressing the invasion of water does not decrease, but the viscosity of the aqueous solution becomes too high and the film adhesion treatment becomes difficult. At the same time, some sourness comes out due to the characteristics of soybeans. On the other hand, when the concentration of the aqueous solution is low, the coating effect is lowered, and when it is less than 0.5%, the coating effect is hardly obtained.

The application of the aqueous solution of soybean dietary fiber may be performed in the water washing step S10 or the cooling step S11. In the case of performing the washing step S10, an aqueous solution of soybean dietary fiber may be used as the washing water in the washing tank. By washing with this aqueous solution, the soybean dietary fiber is attached to the surface of the noodle strings while washing them with water. You can When the cooling step S11 is performed, an aqueous solution of soybean dietary fiber may be used as the cooling water in the cooling tank. By cooling with this aqueous solution, soybean dietary fiber is applied to the surface of the noodle strings while cooling the noodle strings. Can be attached. The soybean dietary fiber can be attached in any or a plurality of steps from the water washing step S10 to after the cooling step S11.

Then, the noodles are weighed and divided into each serving (measuring step S13). For example, about 20 servings
Divide into 0g and put in a plastic tray. Then, the noodles are frozen in the tray (freezing step S1.
4). For example, it is placed in a freezer for quick freezing set at about -40 ° C for about 50 to 90 minutes for quick freezing. After that, it is stored in a storage freezer set at about -18 ° C. At this time, the frozen noodles are vacuum-packed one by one, or, for example, three servings are combined into one and vacuum-packed and stored frozen (storage step S15). In this way, frozen Chinese noodles can be prepared.

The frozen Chinese noodles thus prepared can be thawed by boiling for about 30 seconds, and can be used as noodles for ramen, for example. As can be understood from the above-described manufacturing method, the Chinese noodle 101 has a structure as shown in FIG. In FIG. 5, which is a cross-sectional view (cross section perpendicular to the longitudinal direction) of the noodle strings, a coating layer 104 of soybean dietary fiber is provided on the surface of the noodle strings 102, and the coating layer 104 has a substantially uniform surface. Is covered in. Therefore, the soybean dietary fiber coating layer 104 existing on the surface of the noodle strips 102 causes the noodle strips 1 having a water content.
As a result, the noodle strings absorb less water and retain the texture of the noodles themselves even if the noodles are left for a certain period of time after cooking or if it takes longer than necessary when eating. It is possible to suppress deterioration of taste.

Such soybean dietary fiber is, for example, a fibrous substance (so-called okara) obtained when producing soybean protein.
It can be produced by adding water to the above, extracting with hot water under a weakly acidic condition, purifying and sterilizing, and then drying. Such soybean dietary fiber has components as shown in Table 1, and its main component is a cell wall polysaccharide, which includes galactose (Gal), arabinose (Ara), galacturonic acid (uronic acid), and the like. , Easy to dissolve in water,
It can be attached to the surface of the noodle band by dipping, spraying or the like. As shown in FIG. 5, these polysaccharides of soybean dietary fiber form a hydrated layer that retains moisture 106 inside, and moisture that enters from the outside is adsorbed by this hydrated layer, that is, the coating layer 104, and the noodles Penetration of the inside of the wire 102, in other words, the noodle string 10
2) Absorption into the interior is suppressed, and as a result, the noodle strings absorb less water even after a certain amount of time has passed after cooking, and the noodles themselves are kept soft and the texture and taste can be prevented from deteriorating.

[0032]

[Table 1] Even when glucomannan is used as the film-forming agent, it is possible to prevent moisture from entering the noodle band and prevent the noodle band from being smeared, as in the case of using soybean dietary fiber. Also in the case of this glucomannan, it can be attached to the surface of the noodle strip in the same manner as described above, and in order to obtain the moisture invasion inhibiting effect,
The concentration of the aqueous solution is 0.25 to 2.5%, 0.5
Is preferably 2.2%, more preferably 0.75% to 2.0%. When the concentration of this aqueous solution becomes high, the noodles themselves become hard, and when the concentration exceeds 2.5%, the noodles become too hard and the texture becomes poor. On the other hand, when the concentration of the aqueous solution is low, the coating effect is lowered, and when it is less than 0.25%, the coating effect is hardly obtained.

Since glucomannan is water-soluble, it has a characteristic that it dissolves quickly in cold and warm water and becomes a viscous sol in 20 to 30 minutes. Therefore, when the noodle strings are present in a sol state during the water washing step and the cooling step and the noodle strings are dipped, they easily adhere to the surface of the noodle strings. Then, as a result of being frozen and thawed in boiling water near 100 ° C. at the time of cooking, the heat of this thawing causes gelation, and the gelled coating layer covers the surface of the noodle strings, and this coating layer goes inside the noodle strings. It is thought that this effectively suppresses the infiltration of water. Furthermore, the noodle strings themselves are alkaline with a pH of about 10, while glucomannan has the property of being alkaline and gelling. From these facts, the gelling of glucomannan is further promoted and an effective coating film is obtained. It is believed that layers are formed.

Examples and Comparative Examples As Examples 1 to 3, frozen Chinese noodles were prepared by the above-mentioned manufacturing method. Wheat flour (sold by Nisshin Seifun Co., Ltd. under the trade name "Midorihiryu") is used as a raw material, and stainless steel balls (diameter 40 cm, depth about 14 c)
m) and weighed to prepare 3000 g. In addition, gluten, egg white, and kansui (red) added to the flour were weighed. The mixing ratio of gluten, egg white, and Kansui (red) is
The amount of flour of 3000 g / batch was 100 as shown in Table 2.

[0035]

[Table 2] The mixing of the raw materials was performed in two stages using a vacuum mixer manufactured by Meister Co., Ltd. The vacuum mixer used is capable of mixing 4 kg of raw material powder per batch, and the mixing tank has a length of 25 cm and a width of 25
It was made of stainless steel having a cm and a depth of 35 cm. In the first stage, weigh the flour, gluten and egg white into the mixing tank, close the lid of the vacuum mixer, and press at 90 ° C under atmospheric pressure.
The powder was uniformly mixed by mixing at rpm (rotation / minute) for 5 minutes. Then, in the second stage, 1140 g of water having a temperature of about 15 ° C. (38% by weight relative to the amount of flour)
%) 39 g (1.3% by weight ratio based on the amount of flour) manufactured by the Oriental Yeast Co., Ltd. under the trade name "Akakansui"
%) Was dissolved, and the mixture was gradually injected from the upper part of the mixing tank vacuum mixing at 60 rpm to perform mixing. The second stage mixing was also performed for 5 minutes. afterwards,
The mixed raw material powder is taken out from the vacuum mixer, and is made of a stainless steel tray (length 29 cm, width 35 cm, depth 6 c).
m), covered the whole with a light-shielding bag, and aged for 10 minutes.

Next, using a small noodle-making machine manufactured by Tom Co., Ltd., noodle banding, rolling and noodle-line cutting were performed. The serial production number of the rough noodle strip mill and the continuous rolling mill was 9905.
The rolling roll of the rough noodle strip machine has a nominal diameter of 8 inches (diameter 24c
m × length 15 cm), thickness 6 through these rolling rolls
A rough noodle strip having a size of about mm was made, and the two dough pieces were combined and extruded again through a rolling roll to make a rough noodle strip, and the noodle strip coming out of the rough noodle strip machine was wound by a winding roll. Then, the whole wound-up roll was covered with a light-shielding bag and aged for 30 minutes. Then, using a continuous rolling mill equipped with a cutting machine, the noodle strips were rolled and the noodle strings were cut out. The pair of upstream rolling rolls in the continuous rolling mill has a nominal diameter of 6 inches (diameter 18 cm x length 15 cm), and the pair of intermediate rolling rolls has a nominal diameter of 6 inches (diameter 18 c).
m × length 15 cm), the pair of downstream rolling rolls had a nominal diameter of 4 dimensions (diameter 12 cm × length 15 cm), and these rolling rolls were made of stainless steel. Further, a # 22 blade (square blade) was used as the cutting blade of the cutting machine, and the cutting speed was adjusted so that the weight of one cut was about 120 g. With this continuous rolling mill, the noodle strips have a thickness of about 1.4 m.
It was rolled so as to have a thickness of m and cut into a weight of about 120 g per cut with a cutting machine, and raw noodle strings were continuously cut out.

Then, using a stainless steel boiled basket with handles on both ends (23 cm long, 39 cm wide, 29 cm deep net), about 1000 g of noodle strings is put in a boiled basket and boiled (boiled boiling water). Soak in). The boiling time was 50 seconds, and the boiling pot used was that sold by Meister Co., Ltd. under the trade name "Super Boiler Type III" (water volume: about 45 liters, 30,000 kcal / h). After the boiling treatment, a shower treatment was performed in order to remove slimyness of the surface of the noodle strings, followed by a water washing treatment, and further an ice water cooling treatment.

In Examples 1 to 3, the coating agent was attached to the surface of the noodle strings in the water washing step (water washing treatment) and the cooling step (ice water cooling treatment). In Example 1, an aqueous solution prepared by dissolving 1% soybean dietary fiber was placed in a water tank for washing water and a water tank for cooling, and noodle strings were immersed in this aqueous solution of soybean fiber for washing and cooling with ice water, and at the same time, on the surface thereof. A coating layer of 1% soybean dietary fiber was formed. In Example 2, soybean dietary fiber was added to the washing water tank and the cooling water tank.
% Dissolved aqueous solution, soak the noodle strings in this soybean dietary fiber aqueous solution to wash with water and cool with ice water,
A coating layer of 7% soybean dietary fiber was formed on the surface. Further, in Example 3, an aqueous solution in which glucomannan was dissolved at 1% was placed in a water tank for washing and a water tank for cooling, and noodle strings were immersed in this aqueous solution of glucomannan for washing and cooling with ice water, and at the same time, on the surface thereof. A coating layer of 1% glucomannan was formed. The soybean dietary fiber used in Examples 1 and 2 was manufactured by San-Ei Gen FFI Co.
D-10 "(trade name) sold, and the glucomannan used in Example 3 is the one sold as" Rolex RS "(trade name) by Shimizu Chemical Co., Ltd. I was there.

After cooling with ice water, the noodle strings are divided into plastic trays (length 120 mm, width 190 m) each divided into about 200 g.
m, depth 45 mm) and set in a freezer for quick freezing set at about -40 ° C (from Sanyo Co., Ltd., model number "BF-E").
VB120 ”manufactured and sold for about 1 hour, and the noodles prepared as described above were rapidly frozen. After that, the frozen noodles are taken out of the quick freezer and vacuum-packaged one by one, and the freezer for storage set at about -18 ° C. (model number “MDF-135” from Sanyo Co., Ltd.)
It was stored for 1 week.

As a comparative example, noodles were prepared in the same manner as in Examples 1 to 3 except that the film was not coated with a film-forming agent (normal water was put in a water tank for washing and a water tank for cooling, and the water was added to this water). The noodle strings were dipped and washed with water and cooled with ice water.) Moisture Absorption Test For Examples 1 to 3 and Comparative Example, the following water absorption test was conducted. In this test, the rice was boiled for 30 seconds using the boiling pot used for the boiling treatment to heat and thaw it. And
Immediately after thawing, noodles immediately after thawing are 400 cc of soup
Soy sauce-based soup) and left for 20 minutes. Then, the water content of the noodle strings immediately after thawing and the water content of the noodle strings after being placed in boiling water for 20 minutes were measured, and the increased water content when absorbed in the boiling water (soup absorption amount) ( %). The water content of the noodle strings was calculated by placing the noodle strings to be measured in a dryer set at about 135 ° C. and drying for 2 hours, and calculating the difference between the initial weight and the final weight.

The experimental results of the above water absorption test are shown in Table 3.
It was as shown in. As shown in Table 3, in the comparative example in which no coating is applied, the water absorption amount is as high as 12%, whereas in Examples 1 to 3, the water absorption amount is 6.0 to 6.3%, which is almost half the water absorption amount. It was confirmed that the amount of (soup) absorbed was sufficiently suppressed.

[0042]

[Table 3] Noodle Adaptability Evaluation Test Next, the following noodle applicability evaluation tests were performed for Examples 1 to 3 and Comparative Example. In this test, after boiling and thawing for 30 seconds using the boiling pot used for boiling, the noodles were placed in a bowl of 400 cc of soup (soy sauce-based soup at a temperature of about 90 ° C) and left for 20 minutes. Then, the noodle strings (ramen) were sampled immediately after the boiled treatment and after 20 minutes, and a sensory evaluation was made as to whether or not the film was adaptable in texture and taste as ramen. The evaluation result was as shown in Table 4. Examples 1 and 2
With (soybean dietary fiber), there was almost no effect on the texture and taste both immediately after boiling and after 20 minutes, and it is highly adaptable as a filming agent for frozen Chinese noodles and has a filming effect. Was also found to be expensive. Also,
In Example 3 (Glucomannan), both immediately after boiling and after 20 minutes, the noodle surface becomes slightly hard in terms of texture and shifts to konjak-like texture in terms of overall texture, but in terms of taste. No effect was felt in. From these facts, it was revealed that glucomannan is effective as a film-forming agent for hard-to-use Chinese noodles.

[0043]

[Table 4] Sensory Evaluation Test Next, the following sensory evaluation tests were performed on Examples 1 and 2 and Comparative Example. In this sensory evaluation test, the rice was boiled for 30 seconds using the boiling pot used for the boiling process, thawed and thawed, and then placed in a bowl containing 400 cc of soup (soy sauce type at a temperature of about 90 ° C.) and left to stand. Shortly after,
After boiling, it was left for 5 minutes, 10 minutes, 15 minutes and 20 minutes and then tasted. This test was conducted by 8 panelists, and the taste and texture were evaluated on a scale of 5 and the average value of the evaluation points of 8 persons was shown. In this sensory evaluation test, an evaluation range of 3 or higher is a practically applicable allowable range.

The results of this sensory test are shown in FIG. 6. In Example 1, after 5 minutes, almost no quality change appeared, and after 10 minutes, the evaluation was 4, and after 15 minutes,
The evaluation was 3 even after 20 minutes had elapsed, and although the noodle strings were somewhat elongated with the lapse of time, the quality was within a range that could be sufficiently guaranteed. Further, the quality of Example 2 was better than that of Example 1, and the evaluation was 4 even when 15 minutes and 20 minutes passed. On the other hand, in the comparative example, when 5 minutes passed, the rating was lowered to 3, and when 10 minutes was passed, the rating was 3 or less, the noodle strings were greatly extended and fluffed, and the quality was remarkably deteriorated.

[0045]

According to the noodles of claim 1 of the present invention, since soybean dietary fiber or glucomannan is adhered to the surface of the noodle strip as a coating agent, the soybean dietary fiber or glucomannan coats the inside of the noodle strip. The invasion of water is effectively suppressed, so that the noodles themselves can be suppressed from becoming fluffy and the noodles' unique peculiarity can be maintained.

According to the noodle of claim 2 of the present invention, since the soybean dietary fiber is water-soluble, it can be used by being dissolved in water and easily attached to the surface of the noodle strings. Also, since the concentration of soybean dietary fiber in water is 0.5 to 20%,
The desired coating effect of soybean dietary fiber, that is, the effect of suppressing water penetration, can be obtained, and absorption of water, such as soup, can be sufficiently suppressed.

According to the noodle of claim 3 of the present invention, since glucomannan is water-soluble, it can be used by being dissolved in water and easily attached to the surface of the noodle strings. Further, since the aqueous solution concentration of glucomannan is 0.25 to 2.5%, a desired coating effect of glucomannan, that is, a water invasion suppressing effect can be obtained, and absorption of water such as soup can be sufficiently suppressed. .

Further, in the method for producing noodles according to the fourth aspect of the present invention, in the noodle washing step of washing the noodle strings with water, the cooling step of cooling the noodle strings washed with water, and / or at least one of the cooling steps, Since the soybean dietary fiber or glucomannan is attached to the surface, the soybean dietary fiber or glucomannan is attached to the surface of the noodle band to obtain a desired coating effect.

[Brief description of drawings]

FIG. 1 is a flowchart showing a manufacturing process of an example of a noodle manufacturing method according to the present invention.

FIG. 2 is an explanatory view schematically showing a rough noodle strip machine used in a rough noodle strip forming step.

FIG. 3 is an explanatory view schematically showing a continuous rolling machine and a cutting machine used in a rolling step and a noodle string cutting step.

FIG. 4 is an explanatory view schematically showing a spray device used in a coating agent depositing step and a configuration related thereto.

FIG. 5 is a partially enlarged cross-sectional view in which a part of the noodle made by the manufacturing method shown in FIG. 1 is enlarged.

FIG. 6 is a diagram showing the results of a sensory evaluation test in Examples and Comparative Examples.

[Explanation of symbols]

2 Coarse noodle band machine 12 Continuous rolling mill 26 cutting machine 34 Spray device 36 jet nozzle 101 Chinese noodles 102 noodle strips 104 coating layer 106 moisture

Claims (4)

[Claims] 1. A noodle having a noodle band surface coated with a film-forming agent that suppresses the penetration of moisture, wherein the film-forming agent is soybean dietary fiber or glucomannan. 2. A noodle characterized in that the soybean dietary fiber is dissolved in water and the concentration of the aqueous solution is 0.5 to 20%. 3. The noodles, wherein the glucomannan is dissolved in water and the concentration of the aqueous solution thereof is 0.25 to 2.5%. 4. A soybean dietary fiber or glucomannan is applied to the surface of the noodle strings in at least one of a water washing step of washing the noodle strings with water, a cooling step of cooling the noodle strings after the water washing step, and a cooling step of the previous period. A method for producing noodles, which comprises attaching the noodles.