JP2006020502A - Noodle and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide palatable noodle having good harmony with soup without loosing coordinated balance of the noodle and the soup when eaten while having a larger cross-sectional area and firm palate feeling: and to provide a method for producing the noodle with good work efficiency. <P>SOLUTION: The noodle is produced by kneading cereal flour consisting mainly of wheat flour and water for kneading to prepare noodle raw material, and forming the material into a noodle strip followed by cutting it out into noodle strings having a cross-sectional area of ≥3 mm<SP>2</SP>. The method for producing the noodle comprises adding 0.05-1 wt.% of kelp extract to the total weight of the cereal flour. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to noodles using flours mainly composed of wheat flour and a method for producing the same.

Traditionally, udon, soba, Chinese noodles, cold noodles, hiyagigi, somen noodles, etc. have been known as noodles using flours mainly consisting of flour. It is. Naturally, the taste of noodles is greatly influenced by the material and the manufacturing method, and is also greatly affected by its thickness (cross-sectional area). In general, noodles with a large cross-sectional area such as udon are characterized by a firmness and a firm texture compared to noodles with a small cross-sectional area such as somen. Because the surface area of the noodles is reduced, the stickiness of the soup to the noodles deteriorates, and when eaten, the taste of the light noodles and the rich flavor of the noodles may be felt apart, and the taste may not be harmonized. Many. Therefore, in order to make the noodles with a large cross-sectional area feel delicious, the salt concentration of the soup is increased. However, if a large amount of soup is consumed, the salt intake is increased.
On the other hand, as a method for improving noodles having a large cross-sectional area, a method of making a holed noodle characterized by forming a hole in the vicinity of the center of the strip-shaped noodle in the noodle manufacturing process (Japanese Patent Laid-Open No. 8-214809) is disclosed. However, although there is an effect of integrating the taste of noodles and soup, there are drawbacks in that the noodles are stiffened by making holes in the noodles and the workability at the time of noodle making becomes poor. On the other hand, as an improved method for increasing the flavor without changing the shape of the noodles, a method of blending seaweed powder to make noodles (Japanese Patent Laid-Open Nos. 8-154607 and 2001-238623) is disclosed. Because seaweed-derived color and unique fragrance are added, noodles that are widely eaten daily (noodles that have a flavor and color that are commonly imaged as udon, soba, or Chinese noodles) There was a disadvantage that it should not.
JP-A-8-214809 JP-A-8-154607 JP 2001-238623 A

  The object of the present invention is to provide a delicious noodle having a large cross-sectional area and having a solid texture, and the noodle and soy sauce do not feel apart when eaten, and the noodle and soy sauce have good harmony. It is to provide a method of manufacturing.

In order to achieve the above object, the present inventors have intensively studied the blending and production process of raw materials, and as a result, the noodle raw material prepared by kneading flour made mainly of wheat flour and kneaded water After that, when producing noodles by cutting into noodle strips with a cross-sectional area in a specific range, by adding a specific amount of kelp extract, while having a firm texture, The present invention was completed by discovering that it is possible to produce delicious noodles that do not feel like the soup, and the harmony between the noodles and the soup, without impairing the workability during the noodle making.
That is, in the present invention, noodle strips having a cross-sectional area of 3 square millimeters or more are cut into noodle strips after the noodle-making raw material prepared by kneading flours mainly composed of wheat flour and kneaded water is prepared. It is a first gist to add 0.05 to 1% by weight of kombu extract based on the total weight of the kind.

  Furthermore, the present invention provides noodle strips made from wheat flour-based flour and kneaded water and then cut into noodle strips having a cross-sectional area of 3 square millimeters or more to produce noodles. The second gist is that the noodles are produced by a method for producing noodles in which 0.05 to 1% by weight of kombu extract is added to the total weight of the noodles.

  According to the present invention, a delicious noodle having a large cross-sectional area, having a solid texture, and having noodles and soup that do not feel apart when eaten, and having good harmony between noodles and soup, has good workability. Can be manufactured. In addition, since noodles that can be tasted even without increasing the salt concentration of soup are obtained, there is an effect that it is possible to meet the health orientation of consumers.

First, the raw material of the noodles in the present invention is adjusted using flours mainly composed of wheat flour. As wheat flour, strong flour, semi-strong flour, medium strength flour, thin flour, blended powder of two or more of them can be used.
Furthermore, when using other flour together with wheat flour, one or more of other flours such as buckwheat flour, starches (tapioca starch, potato starch, corn starch, etc.), rice flour, soybean flour, etc. may be used. good.
In addition to the flours described above, if necessary, one or more of the auxiliary materials conventionally used in the production of noodles can be used. Examples of such auxiliary materials include plant proteins, Examples include yam powder, egg white, matcha powder, and vegetable powder.
Subsequently, the kneading water added to the raw material powder is not particularly limited, and if necessary, one or more additives conventionally used in the production of noodles can be used. Examples include sodium chloride, ethanol, citrus, sorbit, sodium lactate, sodium phosphate, sodium polyphosphate, and the like. The amount of the kneading water is not particularly limited as long as it is an amount of water conventionally used in the production of noodles, and the dough is obtained by adding the kneading water at a ratio of 30 to 45% by weight with respect to the total weight of the raw material powder. It is preferable to manufacture.
In the present invention, 0.05 to 1% by weight of kelp extract is added to the total weight of the flours based on the above conditions and the like. At this time, when the noodles with soy sauce are chewed in the mouth due to the addition of the kelp extract, the seafood, etc. contained in the soy sauce is mixed with the kombu extract contained in the noodles so that the taste in the mouth Because of this synergistic effect, the taste of noodles and soup is united and delicious even though the cross-sectional area of the noodles is large.
Moreover, the addition amount of the kelp extract is 0.05 to 1% by weight with respect to the total weight of the flours. If the addition amount of the kelp extract exceeds 1%, the umami is excessively emphasized and unnatural as noodles. This is because the effect is not seen when the amount of kelp extract added is less than 0.05%.
Furthermore, a commercially available kelp extract is used as the kelp extract. The extraction method of the kelp extract is not particularly limited, and a kelp extract extracted from kelp by a method such as hot water extraction, water extraction, alcohol extraction or the like can be used. In addition, the kelp extract can be used in either a powder type or a liquid type. In the case of a powdered kelp extract, it may be added to the raw material powder or the kneaded water, and in the case of a liquid kelp extract, it may be added to the kneaded water. .
Next, the manufacturing process of the noodles using the said noodle making raw material is demonstrated. First of all, the raw material powder and the powdered kelp extract are mixed in advance using a mixer or the like, and then kneaded with water. Alternatively, the dough is produced by adding kneaded water in which powder or liquid kelp extract is dissolved to the raw material powder and kneading. By combining the above dough to form a noodle strip, further rolling to a predetermined thickness with a rolling device such as a rolling roller, and cutting out into noodle strings having a cross-sectional area of 3 square millimeters or more with a noodle strip cutting device. Noodles can be obtained. To obtain noodle strings with a cross-sectional area of 3 square millimeters or more, for example, when cutting with a cutting blade # 20 corner, the width of the noodle strings is 1.5 mm, so the noodle band thickness is adjusted to 2.0 mm or more. However, the present invention is not limited to this example.
That is, in the present invention, the type and structure of the rolling device and the cutting device are not particularly limited, and a rolling device and a cutting device conventionally used for producing noodles can be used. The cross-sectional shape of the noodle by cutting into the noodle strings is not particularly limited, and may be any shape such as a square, a circle, an ellipse, a flat shape, and a triangle.
Furthermore, the noodles obtained as described above can be distributed and sold in the form of raw noodles, boiled noodles, dry noodles, frozen noodles and the like.

Next, the present invention will be described in more detail with reference to examples.
After putting 5 kg of commercially available medium wheat flour and 2.5 g of commercially available powdered kelp extract into a horizontal mixer and mixing for 10 minutes, 150 g of sodium chloride was dissolved in 1700 g of water and adjusted kneaded water was added and kneaded for 10 minutes. The obtained noodle making raw material (dough) was compounded through a rolling roller to form a 5 mm thick noodle strip, then rolled to a thickness of 2.0 mm through a rolling roller, and then thickened using a cutting blade # 10 square. Udon was produced by cutting into noodle strings having a thickness of 2.0 mm, a width of 3.0 mm, and a cross-sectional area of 6 square millimeters. The noodles thus obtained were boiled in boiling water for 3 minutes, then placed in a hot soy sauce prepared in advance, and subjected to sensory evaluation by 10 panelists according to the evaluation criteria shown in Table 1, and the average When the value was taken, the result shown in Table 2 was obtained.

Sensory evaluation criteria for boiled noodles

  Same as Example 1 except that the same wheat flour and kelp extract as in Example 1 were used and 5 kg of wheat flour and the kelp extract weighed to the addition amount shown in Table 2 were used (Comparative Example 1 did not add kelp extract). The noodles thus produced were subjected to a sensory evaluation in the same manner as in Example 1, and the results shown in Table 2 were obtained.

上記表２の結果から、小麦粉重量に対し０．０５〜１重量％の昆布エキスが添加した実施例１および実施例２（１）〜２（４）の麺は、いずれも昆布エキスの添加量が０．０５重量％に満たない比較例１、２の麺に比べて麺とつゆの一体感が強く、美味しく感じられ、しかも、昆布エキスの添加量が１重量％を超える比較例３の麺に比べて小麦粉の自然な風味があることがわかる。

From the results of Table 2 above, the noodles of Example 1 and Examples 2 (1) to 2 (4) to which 0.05 to 1% by weight of the kelp extract was added based on the weight of the flour were both added amounts of the kelp extract. Compared to the noodles of Comparative Examples 1 and 2 with a weight of less than 0.05% by weight, the noodles and soup have a strong sense of unity and are delicious, and the amount of kelp extract added exceeds 1% by weight. Compared to, it can be seen that there is a natural flavor of flour.

  After putting 2.5 kg of commercially available medium wheat flour, 2.5 kg of commercially available buckwheat flour, and 2.5 g of commercially available powdered kelp extract into a horizontal mixer and mixing for 10 minutes, 50 g of sodium chloride was dissolved in 1700 g of water and adjusted. Kneading water was added and kneaded for 10 minutes. The obtained noodle making raw material (dough) was compounded through a rolling roller to form a 5 mm thick noodle strip, and then further rolled to a thickness of 1.5 mm through a rolling roller. Noodles having a thickness of 1.5 mm, a width of 3.0 mm, and a cross-sectional area of 4.5 square millimeters were cut out to produce soba. After boiling the obtained noodles in boiling water for 3 minutes, put them in a cold soy sauce prepared in advance, and have 10 panelists perform sensory evaluation according to the evaluation criteria shown in Table 3, and calculate the average value. As a result, the results shown in Table 4 were obtained.

Sensory evaluation criteria for boiled noodles

  Using the same wheat flour, buckwheat flour and kelp extract as in Example 3, 2.5 kg of wheat flour, 2.5 kg of buckwheat flour and kelp extract weighed so as to have the addition amounts shown in Table 4 (Comparative Example 4 does not add kelp extract) The noodles produced in the same manner as in Example 3 were subjected to a sensory evaluation in the same manner as in Example 3 except that the results shown in Table 4 were obtained.

上記表４の結果から、小麦粉重量に対し０．０５〜１重量％の昆布エキスが添加した実施例３および実施例４（１）〜４（４）の麺は、いずれも昆布エキスの添加量が０．０５重量％に満たない比較例４、５の麺に比べて麺とつゆの一体感が強く、美味しく感じられ、しかも、昆布エキスの添加量が１重量％を超える比較例６の麺に比べてそば粉の自然な風味があることがわかる。

From the results of Table 4 above, the noodles of Example 3 and Examples 4 (1) to 4 (4) to which 0.05 to 1% by weight of kelp extract was added based on the weight of wheat flour were all added in the amount of kelp extract. The noodles of Comparative Example 6 in which the noodles and the soup have a strong sense of unity compared to the noodles of Comparative Examples 4 and 5 having a weight of less than 0.05% by weight, and the added amount of kelp extract exceeds 1% by weight. Compared to, it can be seen that there is a natural flavor of buckwheat flour.

  5 kg of commercially available medium-strength wheat flour and 2.5 g of commercially available powdered kelp extract are put in a horizontal mixer and mixed for 10 minutes. Then, 50 g of salt and 50 g of kansui are dissolved in 1700 g of water, and adjusted water is added for 10 minutes. Kneaded. The obtained noodle making raw material (dough) was compounded through a rolling roller to form a 5 mm thick noodle band, and further rolled to a thickness of 2.0 mm through a rolling roller. Chinese noodles were produced by cutting into noodle strings having a thickness of 2.0 mm, a width of 1.5 mm, and a cross-sectional area of 3 square millimeters. After boiling the resulting noodles in boiling water for 3 minutes, put them in a cold soy sauce prepared in advance and have 10 panelists perform sensory evaluation according to the evaluation criteria shown in Table 1, and the average value is As a result, the results shown in Table 5 were obtained.

  Same as Example 5 except that the same wheat flour and kelp extract as in Example 5 were used, and 5 kg of wheat flour and the kelp extract weighed to the added amount shown in Table 5 were used (Comparative Example 7 did not add kelp extract). The noodles thus produced were subjected to a sensory evaluation in the same manner as in Example 5. The results shown in Table 5 were obtained.

上記表５の結果から、小麦粉重量に対し０．０５〜１重量％の昆布エキスが添加した実施例５および実施例６（１）〜６（４）の麺は、いずれも昆布エキスの添加量が０．０５重量％に満たない比較例７、８の麺に比べて麺とつゆの一体感が強く、美味しく感じられ、しかも、昆布エキスの添加量が１重量％を超える比較例９の麺に比べて小麦粉の自然な風味があることがわかる。

From the results of Table 5 above, the noodles of Example 5 and Examples 6 (1) to 6 (4) to which 0.05 to 1% by weight of kelp extract was added based on the weight of wheat flour were all added in the amount of kelp extract. The noodles of Comparative Example 9 in which the noodles and soup have a strong sense of unity compared to the noodles of Comparative Examples 7 and 8 with a weight of less than 0.05% by weight, and the added amount of kelp extract exceeds 1% by weight. Compared to, it can be seen that there is a natural flavor of flour.

  According to the noodles and the method for producing the same according to the present invention, the cross-sectional area is large, and the noodles and the soup do not feel apart when eaten while having a solid texture, and the noodles and soup have good harmony. Delicious noodles can be manufactured with good workability. In addition, since noodles that can be tasted even without increasing the salt concentration of soup are obtained, it is possible to meet the health orientation of consumers.

Claims (2)

  After making noodle strips, the noodle-making raw material prepared by kneading flours mainly composed of wheat flour and kneaded water, the noodle strips with a cross-sectional area of 3 square millimeters or more are cut into noodle strips to produce noodles. A method for producing noodles, characterized by adding 0.05 to 1% by weight of kelp extract.   Noodles manufactured by the manufacturing method according to claim 1.