JP2005328785A - Noodle and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing noodles suppressed in loss of stiffness with hot water and deterioration of boiled noodles and improved in palate feeling. <P>SOLUTION: The method for producing the noodles comprises formulating with a noodle making raw material flour as highly bridged starch having viscosity of ≤50 B.U. measured in a condition of increasing the temperature of Brabender amylograph of 6% concentration at absolute dry matter conversion by 1.5°C every minute at 700 CMG sensitivity from 25 to 92.5°C, holding the product at 92.5°C for 30 min, and decreasing the temperature by 1.5°C every minute up to 25°C. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to noodles having a good texture and a method for producing the same.

Noodles are eaten with hot water treatment suitable for each noodles at the time of eating regardless of the form, but the noodles treated with hot water deteriorate in texture over time. Among these, so-called hot water elongation and deterioration in the distribution process of boiled noodles, which occur when left in a edible state for a while, are particularly problematic. The texture of noodles is influenced by physical properties such as hardness, elasticity (roughness), and smoothness of the surface, and becomes delicious when these physical properties are well matched to each other. Accordingly, there is a demand for a material in which the physical properties immediately after the hot water treatment are harmonized and the harmony is maintained over time.
Noodles immediately after hot water treatment have less moisture on the inside compared to the outside, and this is a major factor that feels like texture, and it is known that this moisture gradient disappears over time and causes hot water elongation. ing. On the other hand, the deterioration in the distribution process of boiled noodles is due to the disappearance of the water gradient and the aging of the starch contained in the noodles.
Up to now, for the purpose of preventing hot water elongation, boiled noodle deterioration and improving texture, etherified starch or esterified starch (Patent Document 1), or cross-linked esterified starch or cross-linked etherified starch (Patent Document 2), cross-linked A method using starch and cross-linked starch (Patent Document 3) has been proposed. However, none of these are sufficient for the above purposes.

JP 59-71657 A JP-A-63-3572 Japanese Patent Publication No. 7-63324

  The present invention is intended to provide a noodle and a method for producing the same which have solved the problems of the conventional noodles as described above.

As a result of intensive studies in order to achieve the above-mentioned problems, the inventors of the present invention added noodles by adding highly cross-linked starch having predetermined characteristics to the noodle-making raw material powder. And the present invention was completed.
That is, according to the present invention, an absolute dry matter equivalent 6% concentration Brabender amylograph is heated at 1.5 ° C. per minute from 25 ° C. at 700 CMG sensitivity to 92.5 ° C., and further maintained at 92.5 ° C. for 30 minutes. Thereafter, the noodles are blended with highly cross-linked starch having a viscosity of 50 B.U. or less when measured at a temperature of 1.5 ° C. per minute and reaching 25 ° C., and a method for producing the same.

  According to the method of the present invention, it is possible to obtain noodles and a method for producing noodles in which deterioration of hot water and boiled noodles are suppressed and the texture is remarkably improved.

The highly crosslinked starch in the present invention is a crosslinked starch having a viscosity of 50 B.U. or less, preferably 10 B.U. or less, more preferably 0 B.U. When the viscosity exceeds 50 B.U., the effect of the present invention cannot be exhibited when used for noodles. In the present invention, the viscosity of the 6% concentration Brabender amylograph in terms of absolute dry matter is raised to 1.52.5 ° C. per minute from 25 ° C. at 700 CMG sensitivity to 92.5 ° C., and further maintained at 92.5 ° C. for 30 minutes. Then, the viscosity is measured when the temperature is decreased by 1.5 ° C. per minute and reaches 25 ° C.
The highly cross-linked starch in the present invention is obtained by suspending starch in water and reacting with stirring with an aqueous caustic soda solution and a cross-linking agent.
Examples of the crosslinking agent include phosphorus oxychloride, trimetaphosphoric acid, and adipic acid, which can be used alone or in combination.
There are no particular restrictions on the amount of crosslinking agent added to the starch, the temperature and time of the crosslinking reaction, and it is sufficient that a crosslinked starch having a viscosity of 50 B.U. or less is obtained as a result under the measurement conditions defined above.
The highly cross-linked starch of the present invention may be subjected to etherification or esterification treatment in addition to those subjected only to crosslinking treatment.
As the raw material starch of the highly crosslinked starch of the present invention, any edible starch can be used. Examples include starch, for example, pre-treated starch, acetylation treatment, etherification treatment, acid treatment, oxidation treatment, wet heat treatment, and processed starch combined with these.

In the present invention, noodles are made by adding wheat flour and other raw materials, and are divided into raw noodles, boiled noodles, steamed noodles and instant noodles according to the production method, and the types are udon, soba, Chinese noodles, noodles for fried noodles, spaghetti, gyoza skin, etc. can be mentioned, and the product form may be any of normal temperature distribution noodles (LL noodles, instant noodles) and low temperature distribution noodles (chilled noodles).

Next, the method for producing the noodles of the present invention will be described. Add the highly cross-linked starch of the present invention to wheat flour, add an aqueous solution in which salt or brackish water is dissolved while mixing with a mixer. A cut noodle string is obtained (raw noodles). Then, the noodle strings are heated with boiling water or steam, then washed with running water, cooled and packaged (boiled noodles, steamed noodles). On the other hand, instant noodles can be obtained by drying and oiling raw noodles.
The compounding quantity of highly crosslinked starch is 0.5-20 weight% among noodle raw materials, Preferably it is 1-10 weight%. If the blending amount is less than 0.5% by weight, the hot water elongation and boiled noodles will not be prevented from being deteriorated. If the blending amount exceeds 20% by weight, the texture becomes worse.
Furthermore, a highly cross-linked starch containing 0.5 to 40% by weight, preferably 5 to 20% by weight, of aging-resistant processed starch such as acetyl starch, hydroxypropyl starch, cross-linked acetyl starch, and cross-linked hydroxypropyl starch When used in combination, a more desirable effect can be obtained. When the blending amount of the aging-resistant processed starch is less than 0.5% by weight, the improvement effect is poor, and when it exceeds 40% by weight, the texture is lowered.

Although the Example of this invention is shown below, the aspect of this invention is not limited to this from the first.
Preparation of highly cross-linked starch: 160 parts of water was added to 100 parts of tapioca starch to form a slurry, and 0.3 parts of sodium trimetaphosphate was added while stirring at a pH of 11 using a 3% aqueous solution of caustic soda and reacted at 30 ° C. for 7 hours. Then, neutralized with dilute hydrochloric acid, washed with water and dried to obtain phosphoric acid crosslinked starch (sample NO1).
Preparation of highly crosslinked esterified starch: 230 parts of water was added to 100 parts of tapioca starch to prepare a slurry, and stirred at 30 ° C., and 16 parts of 0.1% adipic acid acetic anhydride solution while maintaining a pH of 8-9 using a 3% aqueous sodium hydroxide solution Was gradually added dropwise. After the dropping, neutralized with dilute hydrochloric acid, washed with water, and dried to obtain phosphoric acid crosslinked ester starch (sample NO2).
Preparation of highly cross-linked etherified starch: Dissolve 20 parts of sodium sulfate in 230 parts of water, add 100 parts of tapioca starch to make a slurry, and under stirring, 2.5 parts of 3% aqueous sodium hydroxide solution and 6.5 parts of propylene oxide Then, 0.1 part of sodium trimetaphosphate was added and reacted at 40 ° C. for 24 hours, then neutralized with dilute hydrochloric acid, washed with water and dried to obtain phosphoric acid crosslinked ether starch (sample NO3).
The viscosity of these highly cross-linked starches was set to 92.5 ° C. by heating a 6% -concentrated starch slurry in terms of absolute dry matter at a rate of 1.5 ° C. per minute from 25 ° C. with a Brabender amylograph 700 CMG sensitivity. The temperature was kept at 30 ° C. for 30 minutes, and thereafter, the temperature was lowered by 1.5 ° C. per minute and measured under the condition of reaching 25 ° C.
For comparison, esterified tapioca starch “POT-04” (sample NO4) manufactured by Hornen Corporation, cross-linked esterified tapioca starch “ATP-27” (sample NO5), cross-linked tapioca starch “TP-1” ( Samples NO6), “TP-2” (sample NO7) and “TP-3” (sample NO8) were used. These viscosities are shown in Table 1.

Boiled udon noodles: Using the above samples 1 to 8, boiled udon noodles with the composition shown in Table 2 were produced according to the following production method. The resulting boiled udon noodles were evaluated for hot water elongation and texture after storage, and the results are shown in Table 2. Evaluation was performed as described below.
Production method: Mixing sample with wheat flour (medium flour) with a mixer, adding salt dissolved in water therein, kneading for 20 minutes, then combined rolling and cutting (cutting blade # 10) by conventional methods The noodles obtained by performing corner and noodle strip thickness 2.0 mm) were boiled in boiling water until the water content became 70 to 75%, washed with running water for 30 seconds and packaged.

Evaluation of boiled udon noodles: After boiled udon noodles obtained in the above examples and comparative examples were stored in a refrigerator at 4 ° C. for 7 days, 100 g of each noodle was boiled in 400 g of boiling water for 3 minutes, and then for 30 seconds. After cooling with water and adding soup, the texture was evaluated. The hot water elongation was boiled for 3 minutes, then washed with water for 30 seconds, and left for another 20 minutes after the soup was added for tasting. Evaluation was performed by 10 panelists with 10 panelists. Regarding the texture and hot water elongation, the very good value was set to 10, and the very bad value was set to 1, and the average value of 10 panelists was shown (Table 2).

Claims (4)

In the noodle-making raw material powder, an absolute dry matter equivalent 6% concentration Brabender amylograph is heated to 1.5 ° C. per minute from 25 ° C. at 700 CMG sensitivity to 92.5 ° C., and further at 92.5 ° C. for 30 minutes. A method for producing noodles, characterized in that a highly crosslinked starch having a viscosity of 50 B.U. or less when blended is measured under the condition that the temperature is maintained at 1.5 ° C. per minute and reaches 25 ° C. The method for producing noodles according to claim 1, comprising 0.5 to 20% by weight of highly crosslinked starch in the raw material for noodle making. The method for producing noodles according to claim 1 or 2, wherein the aging-resistant processed starch is blended in an amount of 0.5 to 40% by weight in the raw material for noodle making. Noodles formed by using the noodle making method according to any one of claims 1 to 3.