JP2010166874A - Porous wheat flour food and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing porous wheat flour food by which production of wheat flour food is simplified, while the full flavor of food material itself is brought out, and the content of oil and fat getting into fried food is reduced. <P>SOLUTION: The porous wheat flour food is produced by using micronano bubble-generated water as water to be added to main raw material flour such as wheat flour when producing wheat flour food. The preferable porosity of the micronano bubbles is 0.01-2% based on the whole volume of the water. Addition of the micronano bubble-generated water when producing the wheat flour food results in that kneading/mixing of dough is facilitated and penetration effect into starch or the like is improved. Use of the porous wheat flour food as fried food coat results in that the oil is prevented from penetrating into the inside of the food material so as to reduce the oil-and-fat content in the fried food. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing raw noodles such as udon, soba, somen, ramen and dry noodles, fried noodles, or fried foods.

  Conventionally, raw noodles and instant fried noodles are produced by adding eggs, water and salt to reduce the amount of water as much as possible and mixing them well to produce umami with flour as the main ingredient.

In addition, flour and water are basic materials for fried food garments. At this time, well water or tap water is used as mixing water.

  However, because well water or tap water has a low amount of water, it has the disadvantage that it will not be squeezed into the dough unless sufficient time and labor are involved in the kneading work. The workability is reduced, and mechanical kneading has the disadvantage that it adheres to the blades of the kneader.

  In addition, fried foods based on flour, water, and salt are the disadvantages that the oil penetrates into the ingredients as time passes and gives a crisp texture and the oil is deteriorated so that the shelf life is short. There is. In recent years, effervescent baking soda, baking powder, etc. have been used in order to deep-fried foods, and fried foods with a low content of fats and oils have been demanded due to increased health-consciousness.

  In addition, instant fried noodles have gained widespread support from consumers due to their instant characteristics, good storage, and the like that can be eaten simply by cooking with hot water for several minutes. However, since instant fried noodles are usually fried in oil, fats and oils are contained in the produced noodles, which causes problems such as oxidation of fats and oils, quality deterioration, and oily odor. Therefore, in order to solve these problems, there is a demand for instant fried noodles with low fat content and good texture.

  An object of the present invention is to provide a production method for facilitating a method for producing noodles such as udon, soba noodles, soy noodles, ramen, etc., and extracting the taste of the ingredients themselves.

  It is another object of the present invention to provide a production method that reduces the content of fats and oils in fried foods and instant fried noodles, and makes use of the flavor of the ingredients themselves.

  That is, in the present invention, micro-nano bubbles are generated in advance through a micro-nano bubble generator for water that is generally used, and used for kneading water during noodle making. In addition, the generation amount of micro / nano bubbles at this time is set to a volume ratio of 0.01 to 2% with respect to the total volume of water.

  In this way, water containing micro-nano bubbles that form a porosity of 0.01 to 2% of the total volume of water is separately prepared in a water tank, and the water can be used as mixing water for raw materials such as flour and strong flour. For example, the negatively charged charging effect of micro-nano bubbles causes surface activity, facilitates kneading with a small amount of water, reduces adhesion to kneading equipment, and has the effect of accelerating the penetration into starch. Let the ingredients come out.

  In addition, the fried food garment brings out a crisp taste by reducing the penetration of oil into the ingredients.

  The inventor of the present application has verified that micro / nano bubbles stay in water for a long period of time, and using this property, if the water made in advance is stored in a container, it can be transported only when and where needed. It can be used in.

  In order to make delicious raw noodles, it is necessary to add a little more water to the flour, knead well, and then let it sleep for a long time. However, practically, in order to increase the production efficiency, it is commercialized by reducing the amount of water and allowing it to sleep for a short time. In the present invention, by using water containing micro-nano bubbles, the surface-active action is caused by the negative charge effect of micro-nano bubbles, and mixing is facilitated with a small amount of water. Adhesion is reduced, and the umami component is drawn out by accelerating the penetration into the starch by contraction of micro-nano bubbles contained in the raw noodles.

  In addition, the micro-nano bubbles contained in the fried food garments form pores on the surface of the food material, and if the temperature rises to create an air film containing these, these pores increase the crispy texture and the oil is Prevents penetration into the interior and exerts the effect of extracting the flavor of the ingredients themselves. In addition, as a secondary effect, there is less pain of oil, and it has economic efficiency and diet effect that reduces the amount of oil used.

FIG. 1 is a graph showing the particle size distribution of fine bubbles in micro / nano bubble water.

  As the micro / nano bubble generating device, for example, the product name “Bavitas BUVITAS” manufactured by Kyowa Kikai Co., Ltd. is suitable.

  As the micro / nano bubble water, as shown in FIG. 1, it is preferable to use one containing fine bubbles having an average particle diameter of 2 μm or less, more preferably 10 nm or more and 1 μm or less at 500,000 or more and 5 million or less. it can. In addition, the particle size distribution of the fine bubbles in the micro-nano bubble water preferably used in the present invention is the ratio of the fine bubbles of each particle size to the total volume of all the fine bubbles (volume ratio, volume of fine bubbles of a specific particle size / fine As shown in FIG. 1, the total volume of fine bubbles of 2 μm or less is preferably 80% or more of the total volume of all bubbles. Here, FIG. 1 is a measurement graph of the particle size distribution of micro / nano bubble water preferably used in the present invention, and the particle size distribution was measured using a particle size distribution measuring apparatus described later.

  Such micro-nano bubble water is preferably used for obtaining the desired effect of the present invention.

  Here, the micro-nano bubble water will be described in contrast to the micro-bubbles. The nano-bubbles have a particle size about 1/1000 that of the so-called micro-bubbles, have a negative charge, and have a stronger surface activity than the micro-bubbles. Have. In addition, it has been confirmed that most of the microbubbles do not rise for more than 3 months, whereas microbubbles rise and scatter in a few minutes after being generated in water. For this reason, the micro nano bubble water made with the micro nano bubble generator can be put into a container, and can be stored for a long time, maintaining the function as nano bubble water.

  In addition, the longer the operation time of the micro / nano bubble production apparatus for producing the micro / nano bubble water, the greater the number of bubbles generated. Therefore, it is possible to generate a large amount of nano bubbles by circulating operation for a sufficient time. It is preferably used for obtaining a desired effect.

  As a simple test, udon was mixed by hand and the workability was examined. Specifically, a mixing experiment was conducted with two kinds of water containing tap water and micro / nano bubbles under the condition of water / flour = 0.3. As a result, the dough mixed with tap water had a lot of lumps and was poorly mixed, whereas the dough mixed with water containing micro-nano bubbles had a uniform noodle stretch and a uniform dough.

  Here, the micro-nano bubble water is obtained by processing water using a micro-nano bubble generator (product name “BUVITAS” manufactured by Kyowa Kikai Co., Ltd.), and fine bubbles with a particle size of 2 μm or less are obtained. Water containing 500,000 pieces / milliliter or more was used.

  The specifications of the micro / nano bubble generator were as follows: power source: three-phase 200 V, 1.95 Kw, flow rate: 67 L / min, lift: 60 m, liquid temperature: 5-60 ° C.

  In addition, the particle size and the number of particles of the micro / nano bubbles were measured using a particle size distribution measuring device (Beckman Coulter, trade names “Coulter Multisizer 3”, “LS 13 320”).

  The technology of the present invention is not only used for the production of raw noodles or for fried foods, but also widely used for doughs such as dumplings, shumai, takoyaki, confectionery, bread, etc., which use flour as a material and a liquid as a binder. I can do it. As the liquid, water, brine, milk, etc. can be applied. In addition to air, oxygen or the like can be used as the gas to be put into the micro / nano bubbles.

Claims (5)

  The manufacturing method of the porous flour food characterized by using the water which generated the micro nano bubble.   The water added to the flour raw material of the wheat flour food uses water in which micro-nano bubbles are generated, and includes a porosity of 0.01 to 2% with respect to the volume of the main raw material powder. Method for producing a porous flour food.   Raw noodles made from micronano bubbles in water (salt water) used for kneading dough using wheat flour and strong flour as raw materials in the process of making noodles such as udon, soba, somen and ramen A method for producing a porous flour food, characterized in that fried noodles obtained by fried noodles and raw noodles or dried noodles.   The method for producing a porous flour food according to claim 1, wherein the fried food is made by using water in which micro-nano bubbles are generated.   It manufactures with the method in any one of Claims 1-4, The porous flour food characterized by the above-mentioned.

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