JP2007104959A - Method for producing noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing noodles containing a glue plant, having good palate feeling with smoothness through the throat, and sticky viscoelasticity when eaten. <P>SOLUTION: The method for producing noodles comprises addition of dry material obtained by gelatinizing and drying seaweed belonging to Endocladiaceae, wherein the dry material has a powdery shape. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a dried product obtained by solating and drying seaweeds belonging to the family Funoriaceae, preferably powdered noodles of the dried product.

  The so-called noodles are generally kneaded by adding water to wheat flour or buckwheat flour, thinly chopped into thin noodles. Conventionally, when manufacturing noodles, various additives have been used for the purpose of improving noodle-making properties, improving taste, improving hue, and the like. Examples of such additives include starch, thickener, active gluten, and surfactant.

At present, a method for producing noodles using seaweed as an additive is also known. For example, a method for producing moscow soba using mozuku as a connection to improve the texture of the noodles (see Patent Document 1), noodles having excellent smoothness and viscoelasticity and slow elongation, agar solution and / or gel A method for producing noodles using crushed agar-like agar (see Patent Document 2) is known. In addition, as an example of using funnel for noodles, a method for producing noodles (see Patent Document 3), buckwheat flour or buckwheat noodles, which is made by slaked lime and boiled funnel, and then adding the cooled kneaded funnel to wheat flour. A mixture of flour and wheat flour is added to a seaweed (funori etc.) and heat treated with a paste solution obtained by heat treatment, kneaded, noodle-made, and then frozen it (see Patent Document 4) , Used as part of the seaweed seaweed, added alcohol to the boiled seaweed and cooled to agar, kneaded the seaweed flour and wheat flour sterilized, processed into a noodle string, manufactured A method of hermetically sealing the noodles in a deaerated state (see Patent Document 5) is known. However, noodles using funnel are all produced by mixing boiled funori with noodle materials as they are. Boiled funnel is prone to spoilage at room temperature, and there is a problem that chilled or frozen storage or sterilization is necessary for distribution to the market.
JP 2004-321005 A JP 2005-058120 A JP-A-56-109559 JP 50-1111247 A JP 2002-262799 A

  It is an object of the present invention to provide a method for producing noodles with funori having a smooth texture and a sticky viscoelasticity when eating noodles and having a good texture.

  As a result of intensive studies on the above problems, the inventors of the present invention added a dried product obtained by drying seaweeds belonging to the solated seaweed family, preferably a powder of the dried product, to the noodles. Found to solve. The present inventors have further studied based on these findings and have completed the present invention.

That is, the present invention
(1) A method for producing noodles, comprising a dried product obtained by solating and drying seaweeds belonging to the family Funori,
(2) The method for producing noodles according to (1) above, wherein the dried product has a powder shape,
(3) The method for producing noodles according to (1) or (2) above, wherein the drying is atmospheric pressure drum drying, and (4) the group of seaweeds belonging to the family Funabori are mafonori, fukurofunori and hanafunori The method for producing noodles according to any one of (1) to (3), wherein at least one selected from
About.

The noodles produced by the production method of the present invention are excellent in texture when eating noodles, specifically, excellent smoothness and glutinous feel with a throat. Furthermore, it is possible to provide a dried product obtained by solating seaweed and drying, preferably a noodle having a better appearance in which the powder of the dried product is uniformly dispersed in the noodles.
Furthermore, since the dried seaweed belonging to the family Funabaceae used in the production method of the present invention can be distributed (for example, transported, stored, etc.) at room temperature without being refrigerated or frozen, Prior to the production of noodles containing seaweeds belonging to, the step of gelling the seaweeds by heat treatment or the like can be omitted. This is also intended to improve the efficiency and energy saving in the production of noodles.

  Hereinafter, the present invention will be described in detail.

  The production method of the present invention is a dried product obtained by using cereal flour as a raw material for noodles, adding an additive such as starch, salt or brackish water to the noodle type, and further solating and drying seaweed belonging to the family Funori Preferably, the noodle dough is obtained by adding the powder of the dried product, and after mixing, rolling and cutting, the noodle dough is boiled, steamed and dried according to the form of the final noodles. Noodles can be obtained.

  Although it does not specifically limit as a seaweed which belongs to the Funabidae used for the manufacturing method of this invention, For example, the mafonori which belongs to the red algae Kakuraito Funabidae, Fukufunori or Hanafunori etc. are mentioned. Such seaweeds belonging to the family Funori can be used alone or in admixture of two or more. In addition, the production method of the present invention is not particularly limited, as well as seaweeds belonging to the fungi family, but other seaweeds belonging to the red algae, such as cynomolgus family Tsunomata, giraffe rhinoceros, Ogonori family Ogonori, Ushikenori Ushikenori, Ushikenori family Susavinori, Proboscisaceae, Kakraitode Mukadenori, Kakraito Katanari or Kakraito Tsurutsuru can be used in combination.

A dried product obtained by solating and drying seaweeds belonging to the family Clanaceae used in the production method of the present invention, preferably a powder of the dried product, can be produced by the following three steps.
Step 1: A step of solching a seaweed belonging to the family Funoriaceae to obtain a sol-like seaweed-containing solution.
Step 2: A step of drying the obtained sol-like seaweed-containing solution to obtain a dried product.
Step 3: A step of obtaining a dried product powder obtained by pulverizing the dried product obtained in Step 2 into a powder form, solating seaweeds belonging to the family Funoriaceae, and drying.

In Step 1, the seaweed to be sol may be used as a whole algae. For example, the seaweed that has been chopped with a chopper or the like may be used. It may be used. The seaweed may be raw seaweed or dry seaweed. When using dried seaweed, it is preferable to use the dried seaweed after immersing it in, for example, a saline solution for about 10 minutes to 2 hours and washing with water prior to sol formation. In this step, the seaweeds belonging to the family Firaceae may be mixed with water to form a sol-like seaweed-containing solution, and it is usually preferable to heat at a constant temperature for a certain period of time. At this time, it is preferable to stir using a known means such as a propeller stirrer.
Here, the amount of water to be added to seaweeds belonging to the family Alanaceae is not particularly limited, but is usually about 500 to 3,000 parts by mass of water, further about 800 to 2 with respect to 100 parts by mass of seaweed (in terms of dry matter). 500 parts by mass is preferable. The fixed time is not particularly limited, but is usually about 30 to 360 minutes, more preferably about 60 to 360 minutes. Although the said fixed temperature is not specifically limited, Usually, about 60-100 degreeC, Furthermore, it is preferable that it is about 80-100 degreeC.

In the step 2, as a means for performing drying, a known means may be used. For example, any means such as a freeze-drying method, an atmospheric pressure drum drying method, or a vacuum drying method may be used, but the cost, productivity, etc. In view of the above, the atmospheric drum drying method is preferable.
In the normal pressure drum drying method, a solated seaweed solution (material to be dried) is attached to the surface of a drum heated and rotated by a heat medium such as steam under normal pressure, and the drum rotates once. This means a method of quickly evaporating and drying the material to be dried. The dried product dried on the drum surface can be easily scraped off from the drum surface with a scraper knife or the like. In the case of using this atmospheric pressure drum drying method, the drum surface temperature is not particularly limited, but is about 80 to 200 ° C, preferably about 100 to 180 ° C, more preferably about 120 to 160 ° C.
Although the drying time in the said normal pressure drum drying method is not specifically limited, Short-time drying of several seconds-several minutes is preferable. The time is preferably at most about 1 minute, more preferably about 45 seconds or less, and further preferably about 6 to 30 seconds. For this reason, the rotation speed of the normal pressure drum is not particularly limited, but is usually about 1 to 10 rpm (revolution per minute), preferably about 2 to 10 rpm.
The normal-pressure drum drying method can be carried out by using, for example, a drum dryer (rotary heat drum type evaporation dryer).

  In the step 3, as the means for finely crushing the dried material scraped in the step 2 to obtain a powder shape, a known means can be used, for example, finely pulverized using a pulverizer or a mortar to obtain a powder shape. be able to. By adopting a powder shape, uniform mixing with the noodle-making material can be easily performed even in a powder state. The obtained powder is preferably sieved using, for example, a sieve of about 3.5 to 100 mesh (mesh opening size of about 5.6 mm to 150 μm).

  In the production method of the present invention, the dried product obtained by solating and drying seaweeds belonging to the fungi family, preferably the amount of the dried product powder used is not particularly limited, but is dried with respect to 100 parts by mass of noodle raw material flours. It is preferably in the range of about 0.5 to 4.0 parts by mass in terms of product.

  The dried product obtained by solating and drying seaweeds belonging to the fungi family used in the production method of the present invention, preferably the powder of the dried product can obtain the effects of the present invention just by mixing with noodles. However, it is possible to wash seaweeds belonging to the family Funoriaceae, dry the dried seaweeds that are pulverized as they are, and mix them with the raw materials for noodles in the same manner, The effects of the present invention described above cannot be obtained.

  The flour used in the production method of the present invention is not particularly limited as long as it is generally flour that can be a raw material for noodle making. Examples of cereal flours include wheat flour (eg, strong flour, thin flour, semi-strong flour, medium flour, etc.), barley flour, rye flour, buckwheat flour, corn flour, rice flour, wax flour, fly flour or corn flour. It is done. Flour can be used 1 type or in mixture of 2 or more types.

Depending on the type of noodles to be produced, starch and other additives can be blended in the noodle making raw material used in the production method of the present invention.
Examples of the starch include potato starch, corn starch, waxy corn, tapioca starch, starch such as wheat starch and rice starch, and processed starches thereof. Processed starch refers to functional starch obtained by subjecting natural starch to physical and / or chemical treatment, such as pregelatinized starch, oxidized starch, acid-treated starch, dextrin, esterified starch, etherified starch, and cross-linked starch. Or acetylated starch etc. are mentioned. These starches may be used alone or in combination of two or more.

  Other additives include, for example, matcha tea; sesame seeds; spices such as eggplant, shiso and chili; yam, long pepper etc .; vegetable oils such as sesame oil, rapeseed oil, soybean oil, corn oil, olive oil; salt; sodium carbonate, potassium carbonate, etc. Boiled water; spices, extracts, flavors such as sodium glutamate and sodium inosinate; wheat-derived proteins such as active gluten, hydrolyzed gluten, wheat glutenin, and wheat gliadin; other than wheat such as chicken egg, egg white, and milk protein Proteins derived from; calcined calcium; food additives such as sodium starch phosphate, sodium caseinate and L-lysine hydrochloride; wetting agents such as propylene glycol and D-sorbite; organic acids such as guanylic acid and succinic acid; Glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid Surfactants such as gum arabic, pullulan, xanthan gum, guar gum, locust bean gum, soybean polysaccharide, etc .; coloring agents such as gardenia pigment (crocin), vitamin B2 (riboflavin), carob bean germ powder; Additives such as water can be blended. These additives may be used alone or in admixture of two or more.

  The noodles according to the present invention are obtained by adding starch and other additives (hereinafter sometimes simply referred to as additives) to cereals as desired, and further solating the seaweeds belonging to the fungi family produced above and drying them. It is preferable to prepare a noodle dough by adding the dried product, preferably the dried product powder, adding water, and kneading. The noodle dough may be prepared by adding cereals and additives to a dried seaweed belonging to the seaweed family that has been made into a sol and dried. You may carry out by adding the dried material of the seaweed belonging to the family, and adding an additive after that. Moreover, you may add to the mixture of flour and an additive the solution which made the dried material of the seaweed which belongs to the Funabaceae into the gel form with water.

  The kneading can be performed by a known means using a mixer or the like. The noodle dough is preferably aged thereafter. The temperature required for aging is preferably about 15 ° C. to room temperature (about 20 to 35 ° C.). The time required for aging varies depending on the temperature, but is preferably about 30 minutes to 24 hours. Next, the matured noodle dough is hand-rolled with a rolling pin and cut with a knife, or the noodle dough is divided several times (about 2 to 5 times) between a pair of rotating rolls and a noodle making machine. It is preferable to roll to a predetermined thickness (for example, about 1 to 2 mm in the case of buckwheat), and then to cut through a cutting blade roll. In addition, instead of rolling or cutting the wire, the aged noodle dough can be stretched little by little to make a noodle wire, and the aged dough is pushed into the cylinder, for example, by pressing it from the tip mold. Noodle strings can also be used. Moreover, it can also be set as planar noodles by scraping off the aged noodle dough with a knife or the like. Next, the noodles are heated by means of, for example, boiled or steamed to produce desired noodles. The noodles after heating may be dried and used as dry noodles.

  The noodles obtained by the production method of the present invention are not particularly limited, and examples thereof include soba, udon, kishimen, Chinese noodles, elementary noodles, cold wheat and spaghetti. These noodles can be prepared and used in the state of dry noodles, raw noodles, semi-raw noodles, instant noodles, crab noodles, steamed noodles, frozen noodles, etc. according to the final product form.

  Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples, but the present invention is not limited to these. In addition,% described below indicates mass%.

[Production Example 1] Production of Funori Powder Used in the Production Method of the Present Invention 10 L of 10% saline was added to 1000 g of dried fukuro funori (Nagasaki, moisture 13.8%) and immersed for 1 hour. Thereafter, the obtained flounder is cut with a chopper, washed, put into hot water (10 L) at 90 ° C., and further finely pulverized with a mascoloider (Masuko Sangyo Co., Ltd .: MKZA6-5), followed by stirring for 1 hour. The sol was made. The obtained sol was cooled and dried with a drum dryer (model number: Model 30, Katsuragi Industry Co., Ltd.) at a drum surface temperature of 150 ° C. and a rotational speed of 3.5 rpm. The obtained dried product was pulverized with an ultracentrifugal pulverizer (Lecce Co., Ltd .: ZM100), and sieved with 20 mesh (JIS standard) to obtain 950 g of Funori powder (moisture 7.4%).

[Production Example 2] Production of Funori ground powder 1000 g of dried Fukurofunori (produced by Nagasaki, moisture 13.8%) until the moisture content becomes about 6 to 10% with a gas-type shelf dryer (Hosoyama Heater Co., Ltd.) After drying and pulverizing with an ultracentrifugal pulverizer (Lecche Co., Ltd .: ZM100), the mixture was sieved with 20 mesh (JIS standard) to obtain 880 g of crushed funnel powder (moisture 7.0%).

<Example 1>
500 parts by weight of buckwheat flour (Nisshin Flour Milling Co., Ltd .: Jinju), 500 parts by weight of semi-strong powder (Nisshin Flour Milling Co., Ltd .: Special Number One) and 18.3 parts by weight of Funori powder obtained in Production Example 1 were mixed. And 400 mass parts water was added with respect to the whole mixed powder obtained, and it kneaded for 10 minutes with the horizontal mixer. After kneading, the mixture was aged at room temperature (30 ° C.) for 30 minutes, and rolled three times with a noodle making machine (manufactured by Suzuki Noodle Co., Ltd .: MG-77) to a final noodle thickness of 1.7 mm. Cut out and got soba. The soba was boiled in hot water for 2 minutes and 30 seconds and then washed with water to obtain boiled soba.

<Comparative Example 1>
Boiled soba was obtained by performing the same operation as in Example 1, except that the funnel powder obtained in Production Example 1 was replaced with the ground powder of Funori obtained in Production Example 2.

<Example 2>
1000 parts by weight of medium strength flour (Nisshin Flour Milling Co., Ltd .: Gold Suzuran) and 19.3 parts by weight of Funori powder obtained in Production Example 1 were mixed. Next, a salt solution in which 12.6 parts by mass of sodium chloride was dissolved in 350 parts by mass of water was added to the obtained mixed powder, and the mixture was kneaded with a horizontal mixer for 10 minutes. After kneading, rolling was repeated twice with a noodle making machine, the final noodle thickness was 2.5 mm, and this was cut with 12 cutting edges to obtain udon. The udon was boiled in hot water for 13 minutes and then washed with water to obtain boiled udon.

<Comparative example 2>
Boiled udon was obtained by performing the same operation as in Example 2, except that the funnel powder obtained in Production Example 1 was replaced with the ground powder of Funori obtained in Production Example 2.

[Evaluation of noodles]
The texture and appearance of the noodles obtained in Examples 1 and 2 and Comparative Examples 1 and 2 were evaluated based on the following criteria. The results are shown in Table 1.
Evaluation criteria:
(1) Smoothness ○: Extremely smooth and comfortable △: Appropriate smoothness ×: Smoothness and smoothness (2) Viscoelasticity ○: Good balance between stickiness and elasticity, sticky feeling △ : Slightly elastic and has a sticky feeling ×: Hard elasticity and poorly balanced feeling

  As a result, the crushed powder of Funori of Comparative Examples 1 and 2 was not smooth and mottling, had a bad balance of feeling and had a poor appearance, whereas the Funori powder of Examples 1 and 2 was throaty. It was recognized that it had a good smoothness and a sticky viscoelasticity and had a good appearance in which the funori powder was uniformly dispersed in the noodles.

INDUSTRIAL APPLICABILITY The present invention is useful as a method for producing noodles having a texture when eating noodles, specifically, a smooth and chewy texture.

Claims (4)

  A method for producing noodles, comprising a dried product obtained by solating and drying seaweeds belonging to the fungi family.   The method for producing noodles according to claim 1, wherein the dried product has a powder shape.   The method for producing noodles according to claim 1 or 2, wherein the drying is atmospheric drum drying. The method for producing noodles according to any one of claims 1 to 3, wherein the seaweed belonging to the family Funori is at least one selected from the group consisting of mafonori, fukurofunori and hanafunori.