JP2011050281A - Method for producing dry noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing dried noodle which includes aging dried noodle ribbons and enables production of dried noodle having the same or better quality as or than that of hand-extended noodle in elasticity, palate feeling such as crispy feeling to the teeth, lateness in getting soft after being boiled, and easiness in getting loose, by a machine noodle-making method, has no problem of browning of noodle due to aging, and enables aging of the dry noodle in a relatively short time. <P>SOLUTION: The method for producing dried noodle includes cutting out a noodle strip into noodle ribbons, and drying the noodle ribbons. In the method, the noodle ribbons are dried so as to be reduced in the moisture to ≤15 mass%, and thereafter, the thus-obtained dried noodle is heated with microwaves to be aged. Preferably, the aging with the microwaves is performed under 0.01-0.2 kW of the microwave output to 1 kg of the dry noodle, at the product temperature of the dry noodle of 70-95°C for 1-10 hours. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing dry noodles, more specifically, a method for producing dry noodles that can produce dry noodles having a quality equal to or higher than that of hand-rolled noodles by a mechanical noodle method by aging the noodle strings after drying. About.

Conventionally, a mechanical noodle making method using a noodle banding machine, a composite machine, a rolling roll, etc. has been widely adopted. An extrusion noodle making method for producing noodle strips using an extruder is also known.
However, in general, these machine-made noodle methods can provide noodles that are sufficiently satisfactory in terms of elasticity, texture of crispness, slow boil elongation, loosening of noodles, etc., compared to hand-rolled noodles. It is not done.

In order to eliminate such disadvantages of the conventional machine noodle making method, various methods such as selection of wheat flour, starch, adjustment of raw material blending, use of noodle quality improver, process improvement, improvement of noodle making machine, etc. A method has been proposed.
It is also known to improve the texture and the like by aging dry noodles. For example, Patent Document 1 describes that dry noodles are aged at a temperature of 60 to 100 ° C. for 1 to 20 hours in order to obtain dry noodles having a good texture and taste comparable to hand-rolled noodles. Yes.
Patent Document 2 describes a method for improving the quality of dry noodles, which holds dry noodles in a temperature range of 40 to 60 ° C. for 1 to 40 days.
However, although the noodles obtained by these improved methods have improved quality compared to the noodles obtained by the conventional mechanical noodle method, they are not fully satisfactory and further improvements are required. .
Moreover, generally a long time is required for the aging of dry noodles. In order to age dry noodles in a short time, when it is aged under high temperature heating, problems such as browning of the noodles occur.

  In addition, a technique for subjecting noodles to microwave heat treatment is also known. For example, conventionally, there is a method in which steamed noodles are dried and swelled by microwave heat treatment to produce non-fried instant noodles (see Patent Document 3).

JP 2004-222546 A Japanese Patent Laid-Open No. 7-115926 JP 60-141246 A

  The purpose of the present invention is to ripen the noodle strings after drying, and by mechanical noodle method, in terms of elasticity, crispness and other textures, slow boil elongation, noodle loosening, etc. To provide a method for producing dry noodles that can produce dry noodles having the same or higher quality and that can be dried in a relatively short time without problems such as browning of noodles due to aging. It is in.

  As a result of various studies, the present inventors have found that dry noodles that achieve the above object can be obtained by aging noodle-making / dried dry noodles under microwave heating, and based on such knowledge The present invention has been completed.

  That is, the present invention relates to a method of cutting noodle strips into noodle strings and drying the noodle strings to produce dry noodles, after drying the noodle strings to a moisture content of 15% by mass or less, The present invention provides a method for producing dry noodles characterized by heating and aging.

  According to the method for producing dry noodles of the present invention, the mechanical noodles method has a quality equivalent to or higher than that of hand-rolled noodles in terms of elasticity, crispness and other textures, slow boil elongation, and noodle loosening. The dried noodles can be produced in a relatively short time without problems such as browning of the noodles due to aging.

Hereinafter, the manufacturing method of the dry noodles of this invention is demonstrated in detail.
In the ripening of the dry noodles in the present invention, the product temperature of the dry noodles is preferably 70 to 95 ° C, more preferably 75 to 85 ° C, and more preferably 1 to 10 hours, more preferably under microwave heating. It takes 5-8 hours.
The dry noodles to be aged are those in which noodle strings are dried to a moisture content of 15% by mass or less, preferably 10 to 15% by mass. These dry noodles may be obtained by any noodle making method, and may be packaged or unpackaged.

If the product temperature of the dry noodles during aging is less than 70 ° C, the aging temperature is too low to sufficiently obtain the effect of aging, and if the product temperature of the dry noodles during aging exceeds 95 ° C, There is a possibility that variations in the effect are likely to occur, the browning of the noodle strings progresses and the appearance deteriorates.
If the aging time is less than 1 hour, a sufficient effect cannot be obtained in terms of improving the texture, slowing the boil and slowing the noodles, and if the aging time exceeds 10 hours, the aging time is long. The effect of shortening the aging time is lost. Moreover, there is a possibility that the appearance of the noodle strings will deteriorate due to the browning of the noodle strings.

The microwave output is preferably 0.01 to 0.2 kW, more preferably 0.05 to 0.15 kW, per 1 kg of dry noodles.
If the microwave output is less than 0.01 kW with respect to 1 kg of dry noodles, the temperature does not rise sufficiently and the aging effect is weak, and if it exceeds 0.2 kW, the aging effect on the noodle strings varies. It is likely to occur, and the browning of the noodle strings proceeds and the appearance may be deteriorated.

  The environmental temperature and humidity for aging dry noodles are not particularly limited in the case of packaged dry noodles. Moreover, even in the case of unpackaged dry noodles, it is not particularly limited by performing the treatment in a sealed container or the like, but the treatment is performed in a normal indoor environment (temperature; 15 to 25 ° C., relative humidity 40 to 70%). It is preferable to do.

  The moisture content of the dried noodles after aging is preferably 10 to 15% by mass, and more preferably 12 to 14% by mass.

In the present invention, the preparation of the noodle band, the cutting into the noodle strings, and the drying of the noodle strings can be performed by a conventional method according to the type of the noodles.
For example, the noodle band can be prepared by a roll rolling noodle method using a rolling roll, an extrusion noodle method using an extruder, or the like.
The drying of noodle strings varies depending on the type of noodles, but avoids rapid drying that leads to the occurrence of cracks, short noodles, and vertical cracks, and reduces moisture after drying to 15% by mass or less, particularly 10 to 15% by mass. Is preferred.

  The dry noodles obtained by the present invention are not particularly limited, and may be any of noodles, udon, kishimen, cold wheat, Chinese noodles, Japanese soba noodles, and the like.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not restrict | limited at all by the following examples.

Examples 1-3 (elementary noodles)
[Production of raw noodles]
36 parts by mass of 10% saline is added to 100 parts by mass of semi-strong wheat flour, mixed with a pin mixer for 10 minutes, and the resulting noodle dough is rolled to a final noodle string thickness of 1. Rolling was performed at a rolling ratio of 30 to 50% so as to be 0 mm, and noodle strings were formed using a cutting blade (# 28 round blade).
This noodle string was dried under mild temperature and humidity conditions in accordance with a conventional method to obtain elemental noodles (water content 13.5% by mass).
[Aged noodles]
The obtained noodles were packaged and then aged by heating with microwaves under the conditions shown in Table 1. Table 1 shows the moisture content of each dry noodle after aging. The used microwave has a frequency of 2450 MHz.

Comparative Example 1
Raw noodles were produced in the same manner as in Example 1 except that the aging of the raw noodles was carried out with hot air at a product temperature of 85 ° C. for 8 hours.

Test example 1
Regarding the appearance of the noodles obtained in Examples 1 to 3 and the noodles obtained in Comparative Example 1, the presence or absence of browning was evaluated according to the following evaluation criteria. The results are shown in Table 2.
In addition, the noodles obtained in Examples 1 to 3 and the noodles obtained in Comparative Example 1 were exposed to cold water for 2 minutes and 30 seconds, and then texture (smoothness, elasticity, crispness), appearance (glossy) , Transparency), boiled, and noodle loosening were evaluated by 5 panelists according to the following evaluation criteria. The results (average points) are shown in Table 2.

Evaluation criteria 5 for the appearance (surface color) of the noodles: A bright and bright color is sufficient.
4: Slightly bright and good.
3: Slightly weak and dull.
2: Slight browning is seen and bad.
1: Very browning is seen and very bad.

Evaluation criteria 5 for the texture (smoothness, elasticity, crispness) of boiled noodles: very good.
4: Good.
3: Normal.
2: Bad.
1: Very bad.

Evaluation standard 5 for appearance (gloss and transparency) of boiled noodles: Gloss and transparency are very strong.
4: Strong gloss and transparency.
3: Glossy and transparent.
2: Poor gloss and transparency.
1: Gloss and transparency are very poor.

Stretched with scissors 5: Very slow.
4: Slow.
3: Normal.
2: Fast.
1: Very fast.

Noodle loosening 5: Very good.
4: Good.
3: Normal.
2: Bad.
1: Very bad.

Claims (3)

  In a method of cutting noodle strips into noodle strings and drying the noodle strings to produce dry noodles, after drying the noodle strings to a moisture content of 15% by mass or less, the dried noodles obtained are aged by heating with microwaves. A method for producing dry noodles characterized by the above.   The method for producing dry noodles according to claim 1, wherein the microwave output is 0.01 to 0.2 kW per 1 kg of dry noodles.   The method for producing dry noodles according to claim 1 or 2, wherein heating by microwave is performed at a product temperature of dry noodles of 70 to 95 ° C for 1 to 10 hours.