JP2008136361A - Method for improving noodle reconstitution with hot water - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for improving noodle reconstitution with hot water, capable of shortening a reconstitution time when reconstituting noodles, especially instant noodles, with hot water, and improving reconstitution with hot water, and to provide a method for producing noodles improved in reconstitution with hot water without passing complicated production processes. <P>SOLUTION: This method comprises adding 0.2-5.0 mass% of Gum Ghatti to the noodle dough raw material flour of noodles. The noodles produced by the method are also provided. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for improving the hot water return of noodles, characterized in that 0.2% to 5.0% by mass of gati gum is contained in the noodle dough raw material powder. More specifically, the present invention relates to a method for improving hot water return of noodles that can reduce the recovery time when restoring noodles, particularly instant noodles, with hot water, and a method for producing noodles with improved hot water return of noodles.

  Noodles, especially instant noodles, have gained wide support from consumers in terms of instant characteristics such as pouring hot water or boiled for a short period of time so that they can be restored to be eaten, and good preservability. Furthermore, in recent years, various instant noodles have been developed, including fried instant noodles, non-fried instant noodles, boiled noodles, frozen noodles and the like. And as a method for improving the hot water return of noodles including these instant noodles, a method containing gum arabic (Patent Document 1), a method of adding pectin as a thickener in acid-treated raw noodles (patent Reference 2), instant Chinese noodles including noodle strings having a thickness of 1.0 to 1.6 mm and a width of 1.6 to 3.0 mm, wherein the noodle strings are along the longitudinal direction. A method in which at least one groove is formed, a starch is pregelatinized, and a shrinkage drying treatment has been used (Patent Document 3).

  However, even if any method of patent documents 1-3 is used, the return to hot water is inadequate and the convenience as instant noodles was not fully satisfied. Further, the method of Patent Document 3 is difficult to apply to a wide range of noodles such as adjusting the thickness and thickness of a specific noodle and forming a specific groove. Furthermore, because fried noodles are porous (porous) and contain oil, they float in hot water or water and return to a part of the noodles that float on the surface without being immersed in hot water. However, when the ingredients are arranged on the surface of the noodles, the ingredients are not sufficiently returned to the hot water.

  On the other hand, Patent Document 4 is a food additive composition comprising 0.05 to 30 parts by weight of gati gum per 100 parts by weight of calcium agent, and instant noodles are used as the food composition. It is disclosed. Patent Document 5 describes a noodle quality improver characterized by containing a thickening stabilizer having an average particle size of 20 μm or less, and gati gum is mentioned as an example of a thickening polysaccharide. Patent Document 6 discloses a fine cellulose-containing composite containing 60 to 80% fine cellulose, 2 to 12% locust bean gum, 0.5 to 8% xanthan gum, and 0 to 37.5% hydrophilic substance. It is disclosed that the fine cellulose-containing complex and gati gum can be used in combination with the noodle quality improving agent characterized in that.

  However, Patent Document 4 is characterized in that a calcium agent having a high specific gravity is dispersed without separating it from food ingredients such as wheat flour, such as gati gum, and by adding a specific amount of gati gum to noodles, the hot water reversion is improved. There is no description or suggestion about the treatment, and the addition amount of gati gum described in Patent Document 4 cannot improve the hot water reversion. Similarly, Patent Document 5 is characterized by using a thickening stabilizer having an average particle diameter of 20 μm or less, and Patent Document 6 is also characterized by using a specific fine cellulose composite, and gati gum can be used to the last. It is only listed as an example of a thickening polysaccharide. Furthermore, in Patent Documents 4 to 6, it is only described that the noodle quality improving agent can improve the texture, and by adding a specific amount of gati gum, it is possible to improve the hot water return of the noodles. No mention is made at all, and with the addition amounts disclosed in Patent Documents 4 to 6, the effect of improving hot water return cannot be expected.

JP-A-10-155445 JP 09-56350 A JP 2004-229581 A JP 2002-186458 A JP 2002-335893 A JP 2004-24155 A

  The present invention was developed in view of such circumstances, and when restoring noodles, particularly instant noodles with hot water or the like, a method for improving hot water return of noodles that can shorten the restoration time, and a complicated manufacturing process It is an object of the present invention to provide a method for producing noodles which can be produced without passing through the process, and which has improved hot water return.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art, and when noodles, particularly instant noodles, contain a specific amount of gati gum, the noodles are restored when the noodles are restored with hot water or the like. Was restored in a short time and the hot water return was remarkably improved, and the present invention was completed.

The present invention relates to a method for improving hot water return of noodles having the following aspects, a method for producing noodles with improved hot water return, and noodles;
Item 1. A method for improving hot water return of noodles, characterized in that 0.2 to 5.0% by mass of gati gum is added to the noodle dough raw material powder.
Item 2. A method for producing noodles with improved hot water return, characterized in that 0.2% to 5.0% by mass of gati gum is added to the noodle dough raw material powder.
Item 3. Noodles produced by the method according to Item 2.

  According to the present invention, when noodles, particularly instant noodles, are restored with hot water or the like, it is possible to provide noodles with reduced restoration time and improved return to hot water. Furthermore, by using the method for producing noodles with improved hot water return according to the present invention, noodles with improved hot water return can be provided without going through a complicated manufacturing process.

  The present invention relates to a method for improving hot water return of noodles and a method for producing noodles with improved hot water return. Here, improvement in hot water return means that the time required for restoration is shortened when hot water is poured into the noodles or when the noodles are boiled and boiled.

  The gati gum used in the present invention is mainly composed of a polysaccharide obtained by drying the trunk secretion of Anogeissus Latifolia WALL. Gati gum can be obtained commercially, and examples thereof include Gati Gum SD manufactured by Saneigen FFI Co., Ltd.

  The method for improving hot water return and the method for producing noodles with improved hot water return according to the present invention include 0.2 to 5.0% by mass of gati gum, preferably 0.3 to 2. It is characterized by adding 0% by mass. Here, when the addition amount of gati gum is less than 0.2% with respect to the raw material powder for noodle dough, it is not possible to obtain the effect of improving hot water return, while when the addition amount of gati gum is more than 5.0% by mass, The band becomes rough, causing inconvenience to the noodle making, or the noodle band becomes dark, and the commercial value is remarkably lowered.

  The method for adding gati gum to the noodles is not particularly limited as long as gati gum is finally added to the noodles, and various addition methods can be employed. For example, it can be added directly to noodle dough raw materials such as wheat flour and mixed, or can be dispersed or dissolved in all or part of the water (mixed water, kneaded water) contained in the formulation and added to the noodle dough raw materials. You can also Moreover, it can also apply | coat to the surface of a noodle strip and a noodle string, or can be used by spraying in aqueous solution state. In the present invention, the hot water return of the noodles can be improved only by adding a specific amount of gati gum to the noodles, so that the noodles must be adjusted to a specific thickness and a specific groove must be formed in the noodles. Thus, noodles with improved hot water return can be provided without using a complicated manufacturing process such as.

  The noodles targeted by the present invention are Chinese noodles, noodles, udon, buckwheat, cold wheat, somen, kishimen, spaghetti, macaroni, etc. Thereafter, it refers to what is manufactured using a manufacturing process such as rolling, shaping, cutting, etc. In the present invention, a remarkable hot water rejuvenation effect is shown particularly with respect to instant noodles obtained by appropriately modifying the noodles by a conventional method. Generally, instant noodles include α-modified instant noodles that heat starch before drying the noodle strings and non-α-modified instant noodles. In the present invention, the type of α-modified instant noodles Is preferable because the effect is remarkably exhibited. The types of instant noodles include dried instant noodles prepared by various methods such as frying (oil frying) drying, hot air drying, freeze drying, microwave drying, frozen instant noodles, and long life instant noodles (LL noodles). Etc., preferably non-fried noodles.

  The noodle dough raw material for instant noodles used in the present invention is mainly composed of flour. As flour, wheat flour such as light wheat flour, medium wheat flour, semi-strong flour, strong wheat flour, durum wheat flour; rice flour; buckwheat flour; corn flour; wheat flour such as barley, rye and wheat; beans such as soybean flour Depending on the type of noodles to be produced, these flours can be used alone or in combination of two or more.

  In addition to the above flour, starch may be used in combination with the raw material for the noodle dough. Any starch that is generally used for food production can be used. Starch separated from cereals and cereals, or separated starch is subjected to treatment such as pregelatinization, oxidation, esterification, etherification, and hydrolysis. Chemically modified starch and the like can be mentioned, and these can be used alone or several types can be selected as appropriate. More specifically, wheat starch, mung bean starch, potato starch, tapioca starch, rice starch, waxy corn starch, sweet potato starch and modified starches thereof (for example, dextrin, α starch, oxidized starch, soluble starch, etc.) are preferably mentioned. It is done. The mixing ratio in the case of using flour and starch in combination is not particularly limited and can be appropriately determined according to the use of the noodles.

  In addition, the above noodle dough ingredients contain salt, eggs, proteins, sugars, fats and oils, brackish water, colorants, seasonings, flavorings, flavoring agents, pH adjusters, antioxidants, etc., as necessary. May be. Moreover, unless the effect of this invention is impaired, normally used emulsifier, sugar alcohol, etc. can also be mix | blended as components other than the said component. Examples of the emulsifier include lecithin, glycerin fatty acid ester, sucrose fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and organic acid monoglyceride. Examples of the sugar alcohol include sorbitol, erythritol, xylitol, maltitol, and the like.

  The noodles can be prepared using a conventionally known method and a known apparatus. As an example, first, a specific amount of gati gum is added to and mixed with the noodle raw material in the form of a powder or an aqueous solution, and water is added so that the water content of the mixture is in the range of 20 to 50%. In addition, it is desirable to perform the process which mix | blends and knead | mixes gati gum in noodles dough raw material in powder form or liquid form at 15-30 degreeC, Preferably it is normal temperature. Next, the kneaded mixture is spread by a conventional method, for example, by rolling using roll rolling or the like to obtain a noodle strip having a predetermined thickness as appropriate. In addition, when noodle dough and / or noodle strips are produced under reduced pressure, deaeration is promoted and a dense dough or noodle strip can be obtained. As a result, the surface can be smooth and transparent. .

  Next, the noodle strip is cut out to form a noodle string having a predetermined width. The noodle strings are cooked or steamed with saturated steam, or heat-treated by a method such as boiling in hot water. The heat treatment time varies depending on the type of noodles and the heat treatment method, and cannot be defined generally, but it is generally sufficient that the starch is alpha. Further, the noodle strings can be stored and sealed together with seasonings, ingredients, etc. through a drying process to form a commercial noodle product form. As a specific example of the drying process, for example, in the case of fry drying, it is usually put in a retainer or the like and fried with edible oil at a temperature of about 130 to 160 ° C. for 1 to several minutes. In the case of hot-air dried noodles, it is dried for about 10 to several tens of minutes at a temperature of 50 to 100 ° C. using an oven or the like. In addition, it may be dried by a high-temperature air-drying method that is a kind of hot-air drying in a high-temperature high-speed air current, microwave drying using microwaves, freeze-drying, or the like.

  In addition, in the method for improving hot water reversion of noodles and the method for producing noodles with improved hot water return according to the present invention, other thickening polysaccharides can be used in combination with gati gum. Here, as the thickening polysaccharide used, native gellan gum, psyllium seed gum, carrageenan, glucomannan, locust bean gum, tara gum, pectin, sodium alginate, potassium alginate, propylene glycol alginate, cassia gum, glucomannan, dehydrated Acyl gellan gum, psyllium gum, gelatin, tragacanth gum, karaya gum, gum arabic, macrohomopsis gum, pullulan, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), sodium carboxymethylcellulose (CMC), hydroxypropylcellulose (HPC), hydroxy Selected from cellulose derivatives such as ethyl cellulose (HEC), water-soluble hemicellulose, dextrin, etc. It may be mentioned more species or in combination.

  In addition, when using together gati gum and the said thickening polysaccharide, although it changes also with kinds of thickening polysaccharide, 10-70 mass parts of thickening polysaccharide is preferable with respect to 100 mass parts of gati gum normally, Preferably it is 10-50 masses. It can be used at a ratio of parts.

  The noodles produced in this way have improved hot water reversion, and can reduce the time required for restoration when pouring hot water into the noodles or restoring the noodles by boiling in water. Furthermore, by using the method for producing noodles with improved hot water return according to the present invention, noodles can be manufactured according to a conventional method, and therefore, noodles with improved hot water return are provided without going through a complicated manufacturing process. Can do.

Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited to these. Unless otherwise specified, “parts” means “parts by mass”. Items marked with “*” in the text indicate that they are manufactured by San-Ei Gen FFI Co., Ltd.

Example 1 Preparation of Instant Noodles (Non-Fried Noodles) Non-fried instant noodles were prepared according to the formulations shown in Tables 1 and 2. Specifically, salt water, potassium carbonate and sodium carbonate were dissolved in water and adjusted to 25 ° C. to prepare brine. Various thickening polysaccharides such as wheat flour, modified starch, vegetable protein and gati gum were added, and while stirring with a universal mixer, brine was slowly added and stirred for 13 minutes. Next, the mixture was roughly combined into a noodle strip using a noodle making machine (manufactured by Higuchi Noodle Machine Seisakusho) and further combined and rolled to prepare a noodle strip having a thickness of 1.4 mm. The obtained noodle strip was made into a noodle strip with a cutting blade, cut to a length of 40 cm, the cut noodles were steamed with a cello for 6 minutes, and then dried at 90 ° C. for 40 minutes. Non-fried noodles of Examples 1-6 were prepared. Hot water was poured into the finished non-fried noodles and evaluated for hot water return while tasting. The results are shown in Table 2.

Note 1) Crystal Set 300; manufactured by NSC of Japan Note 2) A-Glu G; manufactured by Glico Nutrition Foods Co., Ltd.

Evaluation criteria ++: Excellent ++: Excellent +: Slightly superior ±: Normal (equivalent to the case where no gati gum is contained)
−: Inferior

From Table 2, by adding a specific amount of gati gum, it was possible to remarkably enhance the restorability of non-fried noodles and improve hot water return. On the other hand, even when using gati gum, the amount added was 0.1% by mass (Comparative Example 1) and 6.0% by mass (Comparative Example 2) with respect to the noodle dough raw material powder. Was not able to remarkably improve the hot water return, the noodles were darkened, and the noodle strips of non-fried noodles were rough. Moreover, even if it is the same addition amount as Example 2 using a gati gum, when non-fried noodles are prepared using thickening polysaccharides such as guar gum, pectin, tamarind seed gum, and gum arabic, a sufficient effect is obtained. (Comparative Examples 3 to 6).

  According to the present invention, when noodles, particularly instant noodles, are restored with hot water or the like, it is possible to provide noodles with reduced restoration time and improved return to hot water. Furthermore, by using the method for producing noodles with improved hot water return according to the present invention, noodles with improved hot water return can be provided without going through a complicated manufacturing process.

Claims (3)

A method for improving hot water return of noodles, characterized in that 0.2 to 5.0% by mass of gati gum is added to the noodle dough raw material powder. A method for producing noodles with improved hot water return, characterized in that 0.2% to 5.0% by mass of gati gum is added to the noodle dough raw material powder. Noodles produced by the method according to claim 2.