JP2011000083A - Method for producing raw chinese noodle, method for producing boiled and frozen chinese noodle, method for producing boiled chinese noodle and chinese noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing raw Chinese noodles from durum wheat flour, having low calorific value compared with conventional Chinese noodles and, nevertheless, keeping texture of conventional Chinese noodles and having color tone desirable as Chinese noodles, a method for producing boiled and frozen Chinese noodles, a method for producing boiled Chinese noodles, and Chinese noodles.SOLUTION: The method for producing the raw Chinese noodles to be served by cooking in a manner to get a yield of ≥280% based on a raw flour includes the process to prepare a mixture by mixing the raw flour, brine water and water. The raw flour contains a mixed wheat flour containing durum wheat flour and wheat flour other than durum wheat flour and having a protein content of 12.5-16.0 mass% and an ash content of 0.45-0.70 mass% as a main component. The mass ratio of the durum wheat flour to the wheat flour other than durum wheat flour in the mixed wheat flour [(durum wheat flour):(wheat flour other than durum wheat flour)] is within a range of from 8.9:1.1 to 2.6:7.4.

Description

  The present invention relates to a method for producing raw Chinese noodles, a method for producing Chinese noodles with frozen rice cake, a method for producing Chinese noodles with rice cake, and Chinese noodles.

Chinese noodles are manufactured by mixing a raw material powder mainly composed of wheat flour with brine, salt and water, kneading it, forming it into a noodle shape, and boiling it. The protein content and ash content of wheat flour greatly affect the texture and color of Chinese noodles.
The texture such as hardness and stickiness of Chinese noodles is greatly influenced by the protein content of the flour. By adding water to the flour and kneading it, gluten is formed from gliadin and glutenin, which are the proteins of the flour. At this time, adding brackish water, which is an alkaline salt, to the noodles has a unique elasticity and elasticity. A feeling is created.
In general, quasi-strong flour (protein content of 10.5 to 11.5% by mass) is used as wheat flour having a protein content suitable for Chinese noodle raw material flour (see Non-Patent Document 1).

  The color tone of Chinese noodles is generally preferred to be light and light yellow, and depends mainly on the amount of pigment and ash contained in the flour. The coloring matter in the wheat flour develops a pale yellow color with alkaline water including brine during noodle making, and becomes a color suitable for Chinese noodles. On the other hand, Chinese noodles containing a large amount of ash tend to have a dull dark color. This is said to be due to the influence of enzymes and the like that are often contained together with the ash during the flour milling process, in addition to the darkness of the noodles.

  Wheat that is taxonomically classified into the genus Triticum has one grain, two grains, ordinary grains, and thymofebies, depending on the number of seed grains, the number of chromosomes, and the genome composition of one spikelet. Are distinguished as four different systems. Most of the wheat cultivated for commercial use is ordinary, and ordinary wheat (also called bread wheat), spectrum wheat, crab wheat, etc. belong to this. Of these, flour milled from ordinary wheat is ordinary flour. be called. Commonly known flour (weak flour, medium flour, (quasi) strong flour) is ordinary flour. On the other hand, durum flour used in pasta is flour milled from two grains of wheat (Triticum durum) and is not ordinary flour.

As described above, the types of flour are distinguished by wheat varieties, but the grade of each flour is made in the milling process. That is, in the milling process, the wheat grains are pulverized by a roll and purified by a sieve or a device called a purifier, so that they can be divided into 30 to 40 flours having different ash contents, etc. Are combined into a flour product of 3 to 4 grades (see Non-Patent Document 1). As a result, wheat flour collected as third-class flour mainly contains many outer edge portions of wheat endosperm, and wheat flour gathered as second-grade flour has a relatively central portion of wheat endosperm. The flour that contains many close parts and is gathered as a first-class flour mainly includes the central part of the endosperm of wheat grains (see Non-Patent Document 1).
Thus, since the flours collected as the first to third flours were obtained from different parts of the endosperm of the wheat grains, in addition to the different ash contents as described above, the contained components ( The types and compositions of proteins, sugars, vitamins, etc.) are different.

  The amount of ash in the wheat flour is not the only factor that determines the color of the Chinese noodles, but it is effective as an index for selecting the flour that exhibits a color suitable for the Chinese noodles. That is, the grades of wheat flour suitable for Chinese noodle raw material powder are as follows: first order flour (ash content 0.3-0.4%), second order flour (ash content around 0.5%) in order of decreasing ash content It is said that it is preferable in the order of third grade powder (ash content around 1.0%). For this reason, quasi-strong first-class flour is mainly used as the raw material powder for traditional Chinese noodles. Moreover, although there are few examples, the Chinese noodle using durum wheat is also known (patent documents 1 and 2).

  In Chinese noodles using such wheat flour as a raw material powder, it is desired to reduce the calories due to the recent social diet orientation. For example, in order to make low-calorie noodles, polysaccharides such as glucomannan that are contained in a large amount in konjac are blended in the raw material powder (see Patent Document 3).

Japanese Patent Laid-Open No. 04-330256 JP 2006-101728 A JP 2004-357571 A

Seiichi Nagao (ed.), “Series <Science of Food> Science of Wheat”, February 25, 1995, Asakura Shoten, P.A. 62-65.

Chinese noodles produced from a raw material powder containing a large amount of polysaccharides such as conventional glucomannan do not always satisfy consumers because the texture is considerably different from that of conventional Chinese noodles.
In addition, boiling raw Chinese noodles with high water addition (increasing the yield with boiling) can reduce the calorie of Chinese noodles per unit weight. However, conventional raw Chinese noodles have a high yield of 280% or more, for example, with boiled rice. When boiled in a hydrated state, there is a problem that the texture is impaired.
The present invention has been made in view of the above circumstances, and is a Chinese noodle using durum wheat flour, which has a lower calorie than conventional Chinese noodles and has a texture (hardness, stickiness) of conventional Chinese noodles. It is an object of the present invention to provide a method for producing raw Chinese noodles, a method for producing Chinese noodles with frozen rice bran, a method for producing Chinese noodles with boiled rice, and Chinese noodles that maintain the brittleness and have a suitable color as Chinese noodles.

The method for producing raw Chinese noodles according to claim 1 of the present invention includes a step (a) of preparing a mixture by mixing raw material powder, brine and water, and a step of preparing a noodle string from the mixture (a). A raw Chinese noodle that is cooked and eaten so that the yield with respect to the raw material powder is 280% or more, wherein the raw material powder has a durum wheat flour and a protein content of 12.5 to 16 0.0% by mass and an ash content of 0.45 to 0.70% by mass with a flour mixture other than durum flour as a main component, the mixed flour comprising wheat flour other than the durum flour and the durum flour And a mass ratio of: Durum flour: Wheat flour other than durum flour = 8.9: 1.1 to 2.6: 7.4.
The method for producing raw Chinese noodles according to claim 2 of the present invention is characterized in that, in claim 1, the content of the mixed wheat flour is 80 to 100% by mass in the raw material flour.
According to a third aspect of the present invention, there is provided a method for producing frozen Chinese noodles using frozen rice bran so that the yield of raw Chinese noodles produced by the method for producing raw Chinese noodles according to claim 1 or 2 is not less than 280%. And boiled noodles to prepare boiled noodles (c), and boiled noodles to be frozen (d).
In the method for producing boiled Chinese noodles according to claim 4 of the present invention, the raw Chinese noodles produced by the method for producing raw Chinese noodles according to claim 1 or 2 are boiled so that the yield is 280% or more. It has the process (c) which prepares boiled noodles by this.
The Chinese noodles according to claim 5 of the present invention are the raw Chinese noodles produced by the method for producing raw Chinese noodles according to claim 1 or 2, and the yield of the raw Chinese noodles with respect to the raw powder is 280% or more. It is characterized by being cooked as follows.

In the present claims and specification, the “yield” is a percentage of the mass of Chinese noodles to the mass of raw noodle strings of the Chinese noodles. That is, Chinese noodles cooked to a yield of 330% are Chinese noodles cooked to absorb water until the mass becomes 3.3 times the mass of the raw powder of the raw noodle strings of the Chinese noodles. The “boiled yield” is the percentage of the mass of Chinese noodles after boiling with respect to the mass of the raw Chinese noodle raw material powder. That is, Chinese noodles boiled at a yield of 280% are Chinese noodles boiled to absorb water until the mass reaches 2.8 times the mass of the raw Chinese noodle raw material powder.
Further, the protein content of the flour shown in the claims and the specification is measured by a known method, and more specifically, measured by the Kjeldahl method which is a standard method in the measurement. Is. The ash content of wheat flour is measured by a known method. As a known method for measuring the ash content, for example, the method disclosed in JP-A-2004-147549, [0014] to [0015] can be used.

According to the method for producing raw Chinese noodles of the present invention, when cooked so that the yield is 280% or higher, the texture (hardness) of traditional Chinese noodles is lower than that of conventional Chinese noodles. It is possible to produce raw Chinese noodles that can be eaten as Chinese noodles having an appropriate color tone.
According to the method for producing Chinese noodles in the frozen rice cake of the present invention, the texture (hardness, stickiness and brittleness) of the traditional Chinese noodles is maintained while maintaining a low color tone compared to the traditional Chinese noodles, and an appropriate color tone is obtained. Chinese noodles can be produced in a frozen state.
According to the method for producing boiled Chinese noodles of the present invention, the texture (hardness, stickiness and brittleness) of conventional Chinese noodles is maintained while having lower calories than conventional Chinese noodles, and has an appropriate color tone. Chinese noodles can be produced by boiling.
The Chinese noodles of the present invention have an appropriate color tone while maintaining the texture (hardness, stickiness and brittleness) of conventional Chinese noodles while having a lower calorie than conventional Chinese noodles.

  The present invention will be described in detail below.

The method for producing raw Chinese noodles of the present invention includes at least the following two steps (a) and (b).
Step (a) is a step of preparing a mixture by mixing raw material powder, brine, and water.
Step (a) is a step of preparing noodle strings from the mixture.

  The raw material flour used in the step (a) is a mixture of durum flour and wheat flour other than durum flour having a protein content of 12.5 to 16.0% by mass and an ash content of 0.45 to 0.70% by mass. Has wheat flour as the main component.

The durum wheat flour is a powder obtained by milling endosperm of wheat grains of durum wheat (Triticum durum), which is a known wheat variety classified into a two-grain system of hard wheat, by a known method. Commercially available durum flour can be used.
Although it does not restrict | limit especially as a particle size of the said durum wheat flour, It is preferable that it is a particle size finer than the average value (850 micrometers) of the particle size (300 micrometers-1400 micrometers) of what is called durum semolina powder, 50 micrometers-500 micrometers are more preferable, 50 micrometers-300 micrometers Is more preferable, and 50 μm to 200 μm is most preferable. By using durum flour having a particle size below the upper limit of the above range, the texture of the noodle becomes smooth, and by using durum flour having a particle size above the lower limit of the above range, in the noodle production process, flour Is easier to handle.
The protein content of the durum wheat flour is preferably 11.0 to 15.0 mass%, more preferably 11.5 to 14.5 mass%, and most preferably 12.0 to 14.0 mass%.
The ash content of the durum wheat flour is preferably 0.5 to 1.3% by mass, more preferably 0.6 to 1.2% by mass, and most preferably 0.7 to 1.1% by mass.

  The flour other than the durum wheat flour is not particularly limited as long as it is flour milled from wheat flour of a variety other than the durum wheat (Triticum durum), and a known flour can be used. For example, ordinary wheat flour is preferable because it is easily available and can fully exert the effects of the present invention. These ordinary wheat flours are powders obtained by milling wheat grain endosperm of known wheat varieties classified as ordinary systems by a known method. The said common wheat flour can use a commercially available thing.

The flour other than durum flour used in the present invention may be composed of only one kind of wheat flour, or may be a mixed flour obtained by mixing two or more kinds of flour.
When flour is milled by a milling maker, various types of wheat are selected in order to make flour according to the use, and several types are blended and milled as necessary (see Non-Patent Document 1). In the milling process, the wheat grains are crushed by a roll and separated by a sieve or purified by an apparatus called a purifier, so that they are divided into 30 to 40 flours of different quality. Combining the characteristics of the flour, they are combined into a 3-4 grade flour product (see Non-Patent Document 1). The flour that is usually available is often such a mixed flour selected from a plurality of types of flour and mixed. Therefore, the flour other than durum flour used in the present invention may be a flour consisting of only one type of flour, or a flour consisting of only one type of mixed flour in which two or more types of flour are mixed in a flour mill. It may be a mixed flour obtained by mixing a plurality of these mixed flours.
That is, the flour other than durum flour in the raw flour is a combination of all flours other than durum flour contained in the raw flour, and the protein content of the flour other than durum flour is 12.5 to 16.0. If the mass% and the ash content are 0.45 to 0.70 mass%, the type of the flour is not particularly limited.

There is no restriction | limiting in particular as a particle size of wheat flour other than the said durum wheat flour, It is preferable from the viewpoint of giving the smooth texture of noodles that it is a common particle size of commercially available flour.
The protein content of the flour other than the durum flour is preferably 12.5 to 16.0% by mass, and more preferably 12.5 to 15.0% by mass.
The ash content of the flour other than the durum flour is preferably 0.45 to 0.70% by mass, more preferably 0.45 to 0.65% by mass, and most preferably 0.45 to 0.60% by mass.
As wheat flour other than durum flour having the protein content and ash content, ordinary wheat flour is preferred. As a specific example of the normal wheat flour, for example, a commercially available product as a strong second-class flour can be exemplified.

The distinction between strong flour and semi-strong flour sold by milling manufacturers is generally distinguished by the protein content (see P.64 of Non-Patent Document 1), and the protein content is 11.5% by mass or more. It is customary to make a strong powder and a quasi-strong powder having a protein content of 10.5 to 12.5% by mass. Here, the protein content of 11.5 to 12.5% by mass can be classified into both strong powder and semi-strong powder, because this is based on the conventional classification.
In the present specification, in order to clarify these distinctions, those having a protein content of 11.5% by mass or less are quasi-strong powders, and those having a protein content of more than 11.5% by weight are strong powders.
In addition, the protein content of the semi-strong powder used for the raw material powder of the conventional Chinese noodles is generally 10.5 to 11.5% by mass (see page 63 of Non-Patent Document 1).

  When ordinary flour is used as flour other than durum flour used in the present invention, the ordinary flour may be ordinary flour having a protein content and an ash content in the above-mentioned ranges, and a single ordinary flour (for example, strong second grade) Ordinary wheat flour consisting of two or more kinds of ordinary wheat flour (for example, a mixture of strong first-class flour and strong third-grade flour) may be used. In addition, the ash content of the said strong equal powder is 0.3 mass% or more and 0.42 mass% or less, and the ash content of the said strong second powder is more than 0.42 mass% and 0.70 mass% or less. Yes, the strong third grade powder has an ash content of more than 0.70% by mass.

The ordinary flour may be ordinary flour having a protein content and an ash content in the above ranges, and may be ordinary flour composed of a single wheat variety, or from ordinary flour of two or more wheat varieties. Ordinary flour may be.
Furthermore, spectrum wheat, club wheat, etc. can also be blended and used with respect to the said normal wheat flour.

  In the method for producing raw Chinese noodles of the present invention, the mass ratio of the durum wheat flour to the wheat flour other than the durum flour having the protein content and the ash content in the above ranges is the durum flour: the flour other than the durum flour = The mixed wheat flour mixed so as to be in the range of 8.9: 1.1 to 2.6: 7.4 is used as the main ingredient of the raw Chinese noodle raw material powder.

In the mixed flour, the mass ratio of the durum flour and the flour other than the durum flour is preferably in the range of durum flour: wheat flour other than durum flour = 8.9: 1.1 to 2.6: 7.4. Durum flour: Flour other than durum flour = 8.2: 1.8 to 3.2: 6.8 is more preferred, Durum flour: Flour other than durum flour = 7.5: 2.5-3. The range of 6: 6.4 is most preferred.
By being the said range, the effect of this invention is acquired more fully. In addition, the raw Chinese noodles produced in the most preferable range described above are boiled at a yield of 280% or more with a boil as described later, so that the same texture (hardness, stickiness and brittleness) as conventional Chinese noodles is obtained. In addition to having it, it can be made Chinese noodles having the same color tone as conventional Chinese noodles.

The mixed wheat flour is a main component of the raw material powder, and the content ratio thereof is 50% by mass or more of the whole raw material powder.
At this time, as a content rate of the said mixed wheat flour in the said raw material flour, 80-100 mass% is preferable, 90-100 mass% is further more preferable, 95-100 mass% is the most preferable. By being in the above range, the effects of the present invention can be sufficiently obtained.

As a content rate of the durum wheat flour in the said raw material flour, 30-85 mass% is preferable, 36-80 mass% is more preferable, 51-80 mass% is the most preferable.
By being the said range, the effect of this invention is acquired more fully. In addition, the raw Chinese noodles produced in the most preferable range described above are boiled at a yield of 280% or more with a boil as described later, so that the same texture (hardness, stickiness and brittleness) as conventional Chinese noodles is obtained. In addition to having it, it can be made Chinese noodles having the same color tone as conventional Chinese noodles.

The raw material powder may contain an auxiliary material other than the mixed wheat flour as a raw material powder component.
As the auxiliary material, an auxiliary material contained in a conventional raw material powder of Chinese noodles can be used. Examples thereof include raw starches, processed starches, and oil-coated starches of raw starches. More specifically, examples of the raw starch include tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, sago starch, wheat starch, etc .; , Phosphoric acid cross-linked, etherified, or acid-treated.
By using these auxiliary materials, the texture of the Chinese noodles can be finely adjusted.
Moreover, these auxiliary materials may be used individually by 1 type, and may be used in combination of 2 or more type.

When starch is added to the raw material powder as an auxiliary material, the content ratio of starch in the raw material powder is preferably 0 to 10% by mass, and more preferably 0 to 5% by mass.
By being the said range, the food texture of Chinese noodles can be finely adjusted, without impairing the effect of this invention.

In the step (a), additives contained in conventional Chinese noodles may be added to the raw material powder or water.
Examples of the additive include dry egg white preparations, alginic acid ester preparations, albumin preparations, thickeners such as agar powder, calcined calciums, alcohols, organic acids, emulsifiers and the like.
These additives may be used individually by 1 type, and may be used in combination of 2 or more type.
The method of adding these additives is not particularly limited as long as it can be uniformly mixed with the raw material powder or water, and may be added to the raw material powder in advance or added to the water in advance. it may be dissolved Te.
When these additives are added, the mass of the additive is included in the mass of the raw material powder.

In the step (a), the water mixed with the raw material powder is preferably a salt solution containing salt.
As salt concentration of this salt solution, 0.1-5.0 mass% is preferable, 0.5-2.5 mass% is more preferable, 1.0-2.0 mass% is the most preferable.
By using a salt solution with a salt concentration in the above range, workability during noodle making can be stabilized and boiled so that the Chinese noodles have an appropriate texture, and the flavor of the Chinese noodles is improved. Can do.
In addition, the mass of the salt contained in the said salt solution shall not be contained in the mass of raw material powder.

In the step (A), the known brine used for conventional Chinese noodles can be used as the brine to be mixed with the raw material powder. For example, sodium carbonate, potassium carbonate and the like are preferable.
The mass of brine is not included in the mass of the raw material powder.
The method of mixing the brine is not particularly limited as long as it is a method that can be uniformly mixed with the raw material powder or water, and may be added in advance to the raw material powder, or may be previously added to the water and dissolved. .

  In the step (a), the water mixed with the raw material powder may be one in which a pigment is dissolved. As the said pigment | dye, the well-known pigment | dye used for the conventional Chinese noodles can be used. For example, gardenia pigments are preferred. The Chinese noodles exhibit a more preferable yellow color by adding a pigment to a mixture of raw material powder, brine, and water. However, the coloring matter does not prevent dullness of noodles due to the ash contained in the flour (a dark color appears). The mass of the pigment is not included in the mass of the raw material powder.

In the step (a), the method of mixing the raw material powder, brine, and water is not particularly limited as long as the effect of the present invention is not impaired. For example, the brine is dissolved while stirring the raw material powder with a mixer or the like. A preferred method is to put the water into a shower. By this method, water in which brine is dissolved can be uniformly mixed with the raw material powder. In addition, it is preferable to add water in which brine is dissolved and mix the mixture uniformly and then to further mix under reduced pressure. By this method, raw material powder and water in which brine is dissolved can be more uniformly mixed.
The vacuum is preferably 60 to 200 mmHg (-700 to -560 mmHg). When the degree of vacuum is in the above range, the raw material powder and water in which the brine is dissolved can be mixed more uniformly, and the density of the dough can be increased to improve the quality of the noodles.

  In the step (a), the raw material powder, brackish water, water, and the additive become a uniformly mixed mixture, and in the next step (a), the noodle strings are formed.

In the step (a), as a method for forming the mixture into a noodle string, a conventional method for producing Chinese noodles can be applied. For example, a method of forming the mixture into a strip-shaped noodle dough by passing a roller of a width noodle striper and cutting it into a noodle strand by a cutting machine is preferable.
As a method of passing the mixture through the width noodle banding machine, for example, it is preferable to pass the mixture a plurality of times by changing the clearance of the roller.
In addition, the strip-shaped noodle dough passed through a width noodle banding machine is wound around a winding rod, wrapped in a plastic bag or the like and sealed, and left at room temperature (about 20 ° C.) for about 10 to 60 minutes. And it is preferable to age the noodle dough from the viewpoint of improving the texture of the Chinese noodles. Then, it is preferable to pass the noodle dough again through the width noodle banding machine to obtain a belt-like noodle dough having an appropriate thickness.
A method for cutting out the strip-like noodle dough into a noodle string with a cutting machine is not particularly limited and can be performed by a known method.
The width of the noodle strings is preferably 1.0 to 3.0 mm, more preferably 1.2 to 2.0 mm, and most preferably 1.3 to 1.7 mm. By setting the width within this range, it is possible to boil the yield (280% or more) with a high boil in an appropriate boil time (about 4 to 10 minutes).
The thickness of the noodle strings is not particularly limited as long as the effect of the present invention is not impaired. For example, the thickness of the noodle strings is about 0.85 times the width of the noodle strings in the same manner as the thickness of the known Chinese noodles. Good.
The molded noodle strings are preferably collected by dusting. The noodle strings can be easily handled by the dusting.

The raw Chinese noodles produced by the method for producing raw Chinese noodles of the present invention are cooked and eaten so that the yield is 280% or more.
As the yield is above the above value, while maintaining the texture (hardness, stickiness and brittleness) of traditional Chinese noodles while having lower calories than traditional Chinese noodles, You can eat.
On the other hand, if the yield is less than the above value, the texture of Chinese noodles is too hard, lacks a preferable stickiness, and the color tone becomes dull.

  In addition, from the viewpoint of preventing the occurrence of problems such as the Chinese noodles becoming too soft and too soft and becoming noodles, and maintaining a good texture, the yield is 280 to 360%. Is preferable, 300 to 350% is more preferable, and 300 to 340% is most preferable.

The cooking method is not particularly limited as long as the effects of the present invention are not impaired, and a known method is applied. For example, boiled, boiled, steamed and heated in a microwave oven are preferred. Among these cooking methods, the boiled method is most preferable because the raw Chinese noodles can be heated more uniformly.
The method for boiling the raw Chinese noodle so as to achieve the yield in the above range is not particularly limited as long as the effect of the present invention is not impaired, and a known method can be applied. For example, 200 g of raw Chinese noodles is poured into a boiling water of about 3 L using a basket and boiled for about 4 to 10 minutes, so that the yield can be boiled to be 280% or more. The boiling time may be appropriately adjusted depending on the thickness of the raw Chinese noodles and the desired yield.

  As described above, when the raw Chinese noodle manufacturing method according to the present invention is used to boil so that the yield is 280% or more when boiled, it is lower in calories than conventional Chinese noodles (about 167 kcal / 100 g). A raw Chinese noodle that can be eaten as a Chinese noodle having an appropriate color tone while maintaining the texture (hardness, stickiness and brittleness) of the traditional Chinese noodle while being (119 kcal / 100 g or less). be able to.

  The method for producing Chinese noodles using the frozen koji of the present invention is to prepare boiled noodles by boiling the Chinese noodles produced by the above-described method for producing Chinese noodles of the present invention so that the yield is 280% or more. It comprises a step (c) and a step (d) of freezing the noodles with the boil.

In the step (c), the raw Chinese noodles are boiled so that the yield is 280% or more.
Chinese noodles with a suitable color tone that maintain the texture (hardness, stickiness and brittleness) of traditional Chinese noodles while maintaining a lower calorie than traditional Chinese noodles by boiling over the above yield You can eat as.
On the other hand, if the boiled yield is less than the above value, the texture of Chinese noodles is too hard, lacks a preferable stickiness, and the color tone becomes dull.

  Moreover, from the viewpoint of preventing the occurrence of problems such as the Chinese noodles becoming too soft and tender and becoming noodles, and maintaining a good texture, the boiled yield is 280 to 360. % Is preferable, 300 to 350% is more preferable, and 300 to 340% is most preferable.

  The method for boiling the noodle strings so as to obtain a yield within the above range is not particularly limited as long as the effect of the present invention is not impaired, and a known method can be applied. For example, 200 g of the noodle strings are poured into about 3 liters of boiling water using a basket and boiled for about 4 to 10 minutes, so that the yield can be boiled to be 280% or more. The boiling time may be appropriately adjusted depending on the thickness of the raw Chinese noodles and the desired yield.

In the step (d), it is preferable that the noodles boiled in the step (c) are taken out of the hot water and then immediately washed with running water, followed by cooling with ice water. By cooling the boiled noodles with running water and ice water, the noodles can be tightened and elongation of the noodles after boiled can be suppressed.
After cooling, it is preferable to quickly freeze the noodles by weighing them to about 200 g (one serving) with the boiled water and putting them in a freezer. By rapidly freezing, the Chinese noodles can be stored for a long period of time while maintaining the texture and color tone of the Chinese noodles. The temperature of the freezer is not particularly limited as long as it is a temperature at which the boiled noodles can be frozen in a short time, and can be usually performed at -40 to -30 ° C.

  Chinese noodles can be eaten by thawing them in a frozen rice cake stored frozen. A known method can be applied as the thawing method. For example, it can be performed by putting Chinese noodles in boiling water and boiling for 2 minutes.

  As described above, the method for producing Chinese noodles in the frozen rice cake according to the present invention has a lower calorie (119 kcal / 100 g or less) than the conventional Chinese noodles (about 167 kcal / 100 g), but has the conventional Chinese noodles. Chinese noodles that maintain a texture (hardness, stickiness and brittleness) and have an appropriate color tone can be produced as frozen Chinese noodles.

  The method for producing boiled Chinese noodles of the present invention is a process of preparing boiled noodles by boiling the raw Chinese noodles produced by the above-described method for producing raw Chinese noodles of the present invention so that the yield is 280% or more. It has (c).

The description of the step (c) is the same as the description of the step (c) in the method for producing Chinese noodles in the above-described frozen rice cake of the present invention.
According to the method for producing boiled Chinese noodles according to the present invention, the texture (hardness, stickiness and brittleness) of traditional Chinese noodles is lower than that of conventional Chinese noodles (about 167 kcal / 100 g), while having lower calories (119 kcal / 100 g or less). The Chinese noodles can be produced with the appropriate color tone.

The Chinese noodles of the present invention are prepared by cooking the raw Chinese noodles produced by the above-described method for producing raw Chinese noodles of the present invention so that the yield relative to the raw powder of the raw Chinese noodles is 280% or more. Features.
The cooking method is not particularly limited as long as the effects of the present invention are not impaired, and a known method is applied. For example, boiled, boiled, steamed and heated in a microwave oven are preferred. Among these cooking methods, the boiled method is most preferable because the raw Chinese noodles can be heated more uniformly.

  As the method of boiling, for example, 100 g of raw Chinese noodles is poured into 2 liters of boiling water with a basket and boiled for about 3 to 10 minutes, so that the yield is 280% or more. The boiling time is appropriately adjusted according to the thickness of the noodle strings and the desired yield.

  The Chinese noodles according to the present invention maintain the texture (hardness, stickiness and brittleness) of the traditional Chinese noodles while having a lower calorie (119 kcal / 100 g or less) than the traditional Chinese noodles (about 167 kcal / 100 g). And have an appropriate color tone.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

[Examples 1 to 12 and Comparative Examples 1 to 25]
Durum flour, ordinary wheat flour, and additives shown in Tables 1 to 7 were mixed in a plastic bag at room temperature (20 ° C.) and a humidity of 30% to prepare raw material flour (A). Moreover, salt, brackish water, and a pigment | dye (gardenia pigment | dye) were dissolved in the water adjusted to 12 degreeC, and it was set as the aqueous solution (B). The amounts of water, salt, brine, and pigment are shown in Tables 1-7.
The raw material powder (A) is put into a vacuum mixer TVM03-0043 (manufactured by Tokyo Menki Co., Ltd.), and the aqueous solution (B) is added while spraying in a shower form while operating at 120 rpm, for 3 minutes. Mixed. Next, the number of revolutions was reduced to 50 revolutions / minute, and the mixture was mixed for 7 minutes under reduced pressure (−600 mmHg). After that, put the dough into a rag noodle strip machine HR8-215 (manufactured by Tokyo Menki Co., Ltd.), set the roller clearance to 4 mm, and mold it into a 215 mm wide noodle strip (band-shaped noodle dough). did. Subsequently, the molded noodle band was folded in half in the longitudinal direction, and the noodle band was compounded by passing it through a width noodle band machine in which the clearance of the roller was set to 5.6 mm. Furthermore, it passed through the width | variety noodle band machine which set the clearance of the roller to 4 mm, it wrapped in the plastic bag in the state which wound up the noodle band around the winding-up stick, and it was made to age | cure | ripen for 30 minutes at room temperature (20 degreeC). Thereafter, the aged noodle strips were rolled through a noodle strip machine in which the roller clearance settings were changed to 3.2 mm, 2.2 mm, and 1.5 mm in this order. The rolled dough was cut out with a thickness of 1.5 mm using a # 20 cutting blade of a cutting machine GW4-215 (manufactured by Tokyo Menki Co., Ltd.), and the product name “Uchikko 101” (Showa Sangyo Co., Ltd.) (Made by company) and was collected as raw Chinese noodles. 600 g of raw Chinese noodles were poured into 10 L of boiling water with a basket and boiled so that the yield shown in Tables 1-7 was obtained. At this time, the boil time is about 7 minutes when the boil yield is 330%, the boil time is about 5 to 6 minutes when the boil yield is 300%, and the boil time is about 1.5 minutes when the boil yield is 220%. It was. Thereafter, the hot water of the basket was cut with a bowl containing boiled noodles, washed with running water for about 30 seconds with the basket being boiled, and further cooled with ice water for about 30 seconds. The noodles from which water had been drained were taken out from the basket with a boil and weighed to 200 g per ball, then transferred to a resin tray and quickly frozen at -35 ° C.

[sensory evaluation]
The obtained noodles were poured into boiling water with the obtained frozen rice cake, boiled for 2 minutes, washed with running water for about 30 seconds, cooled with ice water for about 30 seconds, and drained and used for sensory evaluation.
The sensory evaluation was performed by six panelists on the texture (hardness, stickiness and brittleness) and color tone according to the following evaluation criteria.

<Evaluation criteria for texture (hardness)>
About the food texture (hardness) of the Chinese noodles obtained by Examples 1-14 and Comparative Examples 1-25, the panelists have 9 grades (5 points = hard, 4.5 points = pretty hard, 4 points = Slightly hard, 3.5 points = slightly hard, 3 points = standard hardness, 2.5 points = slightly soft, 2 points = slightly soft, 1.5 points = slightly soft, 1 point = soft. The standard hardness (3 points) was the hardness of the Chinese noodles obtained in Comparative Example 18 (conventional Chinese noodles).
The score of each panel was averaged and the hardness was judged according to the following evaluation criteria.
○ (2.5 points or more and 3.5 points or less): Hardness suitable for Chinese noodles.
X (1 point or more and less than 2.5 points): too soft as Chinese noodles.
X (greater than 3.5 points and 5 points or less): too hard for Chinese noodles.
The results are shown in Tables 1-7.

<Evaluation Criteria of texture (stickiness brittleness)>
About the food texture (stickiness brittleness) of the Chinese noodles obtained in Examples 1 to 14 and Comparative Examples 1 to 25, the panelist has 9 grades (5 points = sticky, 4.5 points = very sticky, 4 points) = Slightly sticky, 3.5 points = Slightly sticky, 3 points = Standard stickiness, 2.5 points = Slightly sticky (slightly brittle), 2 points = Slightly sticky (slightly brittle), 1.5 points = Pretty sticky No (very brittle), 1 point = not sticky (brittle)). The standard stickiness (3 points) was the stickiness of the Chinese noodles obtained in Comparative Example 18 (conventional Chinese noodles).
The score of each panel was averaged, and stickiness and brittleness were judged according to the following evaluation criteria.
○ (2.5 to 3.5): Suitable for Chinese noodles.
X (1 point or more and less than 2.5 points): It is too sticky (too brittle) as Chinese noodles.
X (greater than 3.5 points and 5 points or less): too sticky as Chinese noodles.
The results are shown in Table 1 to 7.

<Evaluation criteria for color tone>
Regarding the color of Chinese noodles obtained in Examples 1 to 14 and Comparative Examples 1 to 25, the panelists gave a rating of 6 levels (5 points = dull, 4.5 points = slightly dull, 4 points = slightly Dark, 3.5 points = slightly dark, 3 points = standard color tone, 2.5 points = slightly bright). The standard color tone (3 points) was the color tone of the Chinese noodles obtained in Comparative Example 18 (conventional Chinese noodles).
The score of each panel was averaged, and the color tone was judged according to the following evaluation criteria.
○ (3.5 points or less): The color tone of conventional Chinese noodles is maintained, and the color tone is suitable as Chinese noodles.
Δ (greater than 3.5 points and 4 points or less): Although the color tone is darker than that of conventional Chinese noodles, the color tone is suitable for Chinese noodles.
X (greater than 4 points and less than 5 points): Unsatisfactory color tone for Chinese noodles.
The results are shown in Tables 1-7.

[Calorie calculation]
The calories of Chinese noodles in the obtained frozen rice cake were calculated by the following formula.
Calories per 100g boiled Chinese noodles = Calories per 100g raw material powder / {Yield in boil (%) / 100}
The calories of 100 g of the raw material powder is the sum of the calories of durum wheat flour, normal wheat flour, and additives contained in the raw material flour. The standard value mentioned later was used for each calorie of the durum wheat flour, ordinary wheat flour, and additive. In addition, all the calorie numbers in this specification are rounded off to the first decimal place and expressed as an integer.
The results are shown in Tables 1-7.

  In addition, when the calorie of Chinese noodles is measured with the rice cake, it tends to be about 84% of the calorie value (described in Tables 1 to 7) calculated by the above formula. This is considered to be because a part of the Chinese noodles eluted into boiled hot water or cooling water.

In Tables 1-7, the numerical value in [] shows a compounding quantity (mass part). Moreover, the symbol in Tables 1-7 shows the following, respectively.
(A) -1: Durum wheat flour (protein content = 12.50% by mass; ash content = 0.77% by mass) {trade name “Silk Road” (manufactured by Showa Sangyo Co., Ltd.); 349 kcal / 100 g (standard value); Particle size 200 μm or less}
(A) -2: Durum wheat flour (protein content = 13.50% by mass; ash content = 1.00% by mass) {trade name “Joker Flower” (manufactured by Nippon Flour Mills Co., Ltd.); 349 kcal / 100 g (standard value); particle size 150μm or less, average particle size 90～100Myuemu}
(B) -1: Strong second-class powder (protein content = 13.30% by mass, ash content = 0.48% by mass) {trade name “red neon” (manufactured by Showa Sangyo Co., Ltd.); 351 kcal / 100 g (standard value) )}
(B) -2: Strong second-class powder (protein content = 13.50 mass%, ash content = 0.55 mass%) {trade name “purple peony” (manufactured by Nippon Flour Mills Co., Ltd.); 350 kcal / 100 g (standard value) )}
(B) -3: Strong uniform powder (protein content = 11.80% by mass, ash content = 0.40% by mass) {trade name “Cameriya” (manufactured by Nisshin Seifun Co., Ltd.); 367 kcal / 100 g (standard value) )}
(B) -4: Strong third grade powder (protein content = 16.50 mass%, ash content = 0.75 mass%) {trade name "K Seiko" (manufactured by Nisshin Flour Milling Co., Ltd.); 367 kcal / 100 g ( Standard value)}
(B) -5: Quasi-strength uniform powder (protein content = 10.50 mass%, ash content = 0.36 mass%) {trade name "Reika" (manufactured by Nisshin Flour Milling Co., Ltd.); 367 kcal / 100 g (standard value)}
(C) -1: gluten (protein content = 70.30% by mass, ash content = 0.7% by mass) {trade name “A-Glu G” (manufactured by Glico Nutrition Foods, Inc.); 402 kcal / 100 g (standard value) )}
(D) -1: Tapioca acetylated starch (protein content = 0 mass%, ash content = 0 mass%) {trade name “Matsuya Ajisai” (manufactured by Matsutani Chemical Industry Co., Ltd.); 343 kcal / 100 g (standard value)}

  In Tables 1 to 7, the brine is the product name “Taiyo Gokansui” (manufactured by Taiyo Shoku Chemical Co., Ltd.), and the pigment is the product name “Kuchinashi Color 750GS” (Glico Nutrition Foods, Inc.). )It was used.

As shown in Tables 1 to 7, the Chinese noodles of Examples 1 to 12 according to the present invention were all as good in hardness and stickiness as the conventional Chinese noodles (Comparative Example 18). . Moreover, all the Chinese noodles of Examples 1-4, Examples 7-9, and Example 12 were the same color tone as the conventional Chinese noodles. The Chinese noodles of Examples 5, 6, 10, and 11 had a color tone that was darker than the conventional Chinese noodles, but were suitable for Chinese noodles. Moreover, the calories of the Chinese noodles of Examples 1 to 12 are all lower in calories than the conventional Chinese noodles.
Therefore, the Chinese noodles of Examples 1 to 12 according to the present invention maintain the texture of the traditional Chinese noodles while having a lower calorie than the traditional Chinese noodles (Comparative Example 18), and are suitable for the Chinese noodles. It is clear that

[Shear load measurement]
The Chinese noodles used for the sensory evaluation of the above-mentioned Example 1, Example 3, Comparative Example 18 and Comparative Example 19 were used for shear load measurement.
The sample to be measured is 100 g of frozen Chinese noodles in 2 liters of boiling water, boiled for 3 minutes, thawed completely, then exposed to cold water for 30 seconds, then exposed to ice water for 30 seconds, drained Then, the sample was immediately transferred to the sample stage of the measuring instrument, and placed so that the longer side would be up and down in a cross-sectional shape perpendicular to the major axis direction of the noodle, and used for measurement.
The measurement uses a rheometer CR-500DX (manufactured by Sun Kagaku Co., Ltd.), a pressure sensitive adapter / plunger for shearing (the side without the blade of a razor-shaped plunger), so the tip shape is 28 mm wide and thick. From a flat surface of 0.25 mm to the sample upper surface and used for lowering and shearing) and a pressure-sensitive adapter sample base for shearing (vertical 20 mm, horizontal 59 mm, height 20 mm, 1 mm wide in the vertical direction of the upper surface of a rectangular parallelepiped) (With a slit provided), and vertically toward the noodles placed so that the major axis is perpendicular to the slits of the sample table, 120 mm / Performed by descending at a rate of minutes. Noodles were selected at random and a total of 15 locations were measured.
The load cell output (g) of the measuring instrument rose as the plunger touched the sample and then began to decrease when it reached the half of the sample height. The load (g) was considered. The average value and standard deviation are shown in Table 8.

  Table 9 shows the results of the shear load T test measured for the Chinese noodles of Example 1, Example 3, Comparative Example 18 and Comparative Example 19. The T-test is a t-test that uses two-sided distributions and targets two samples of equal variance, and uses statistical analysis software (JSTAT for Windows) to perform multiple comparisons in a one-way layout (Holm method) Carried out.

From the results of Tables 8 and 9, the Chinese noodles of Examples 1 and 3 according to the present invention have a shear force close to that of the Chinese noodles obtained in Comparative Example 18 (conventional Chinese noodles) as compared with the Chinese noodles of Comparative Example 19. It was confirmed that Here, the shearing force corresponds to the hardness which is the texture of Chinese noodles. Therefore, it is clear that the Chinese noodles of Examples 1 and 3 according to the present invention maintain the texture of the conventional Chinese noodles while having lower calories than the conventional Chinese noodles.

Claims (5)

A step of preparing a mixture by mixing raw material powder, brine and water (a), and a step of preparing noodle strings from the mixture (a), so that the yield with respect to the raw material powder is 280% or more A method for producing raw Chinese noodles to be cooked and eaten,
The raw material flour is mainly composed of mixed flour of durum flour and wheat flour other than durum flour having a protein content of 12.5 to 16.0% by mass and an ash content of 0.45 to 0.70% by mass. And
In the mixed flour, the mass ratio of the durum flour and the flour other than the durum flour is in the range of durum flour: wheat flour other than durum flour = 8.9: 1.1 to 2.6: 7.4. A method for producing raw Chinese noodles, characterized in that   The method for producing raw Chinese noodles according to claim 1, wherein the content of the mixed wheat flour is 80 to 100% by mass in the raw material flour.   A step (u) of preparing boiled noodles by boiling raw Chinese noodles produced by the method for producing raw Chinese noodles according to claim 1 or 2 so that the yield is 280% or more, and boiled noodles. A method for producing Chinese noodles using frozen rice cake, comprising a step (d) of freezing.   It comprises a step (c) of preparing boiled noodles by boiling the raw Chinese noodles produced by the method for producing raw Chinese noodles according to claim 1 or 2 so that the yield is 280% or more. To make boiled Chinese noodles.   The Chinese food, wherein the raw Chinese noodle produced by the method for producing raw Chinese noodle according to claim 1 or 2 is cooked so that the yield of the raw Chinese noodle with respect to the raw powder is 280% or more. noodles.