JP2011217657A - Process of producing dried noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide dried noodle excellent in sticky feeling when taken.SOLUTION: In a process of producing the dried noodle, after parts near surfaces of noodle ribbons of raw noodle are pregelatinized, the raw noodle is cooled with water and then humidity-conditioned and dried. The dried noodle is obtained by the producing method.

Description

  The present invention relates to a method for producing dry noodles and dry noodles obtained by the production method.

Conventionally, dry noodles are generally obtained by drying noodle strings of raw noodles that have been made to a moisture content of 15% or less. Although the storage stability is improved by using dry noodles, there is a problem that the feeling of stickiness during eating deteriorates.
As a specific method for producing such dry noodles, for example, as shown in Patent Document 1, steam treatment is performed on noodle strings of raw noodles, and 5 to 20% from the surface of the cross-sectional area of the noodle strings. Grown dry noodles are already known after the degree is changed to α.
However, the dry noodles obtained by such a production method were actually still unsatisfactory with respect to the feeling of stickiness during eating (see Comparative Example 1 described later).

JP 2009-55896 A

  In view of such conventional problems and actual situations, an object of the present invention is to provide dry noodles that are superior to conventional dry noodles and have a feeling of stickiness during eating.

  As a result of intensive studies to solve the above problems, the present inventor is excellent in the feeling of stickiness at the time of eating if the noodle strings near the surface of the raw noodles are pregelatinized before the moisture conditioning drying treatment and then cooled with water. As a result, the present invention was completed.

  That is, the present invention provides a method for producing dry noodles characterized by subjecting the vicinity of the surface of the noodle strings of raw noodles to an α-treatment, cooling with water, and then drying the moisture, and the dry noodle obtained by the production method. The noodles solve the above problems.

  ADVANTAGE OF THE INVENTION According to this invention, the dry noodles which have the feeling of stickiness excellent at the time of eating compared with the conventional dry noodles are obtained.

  First, in the present invention, the surface vicinity of the noodle strings of raw noodles is subjected to an alpha treatment.

The type of raw noodles used in the present invention is not particularly limited, but raw pasta (raw spaghetti, raw fettuccine, raw long pasta such as raw linguine / raw macaroni, raw short pasta such as raw rigatoni, etc.), raw udon, raw Examples include cold wheat, raw noodles, raw soba noodles, raw Chinese noodles, and raw noodle peels.
The shortest length from the surface to the center of the raw noodles is 0.5 to 3.0 mm, especially 0.7 to 2.5 mm, especially 0.8 to 2.2 mm. It is preferable at the point which gives the texture which made it.
The cross-sectional shape of the noodle strings is not particularly limited, and examples thereof include a circular shape, an elliptical shape, a square shape, a tubular shape, a star shape, and a shape with irregularities on these.

  The method for preparing the noodle strings of the raw noodles is not particularly limited. For example, after preparing the dough by mixing the following raw materials for noodles and water under normal pressure or reduced pressure, rolling or rolling / combining the noodles A method of making a strip and cutting the noodle strip into a noodle strip; after preparing the dough, extruding the noodle strip with an extruder and then cutting the noodle strip into the noodle strip; after preparing the dough and using an extruder For example, a method of directly extruding and forming noodle strings.

Raw materials for noodles include flour as a main component, but the type of flour is not particularly limited. For example, strong flour, semi-strong flour, medium flour, thin flour, durum wheat flour (semolina, farina), oat flour, rice flour Etc. Depending on the type of noodle, these flours can be used alone or in combination of two or more. For example, durum wheat flour is mainly used for pasta, semi-strong flour for Chinese noodles, medium flour for udon and somen.
The amount of flour in the raw material for noodles is preferably 60 to 100% by mass in terms of enhancing the flavor specific to flour at the time of eating.

  Raw materials for noodles include salt, sodium carbonate, potassium carbonate, calcium lactate, potassium polyphosphate, kansui; animal and vegetable oils such as soybean oil, rapeseed oil, butter, margarine; emulsifiers such as glycerin fatty acid ester; corn Raw starches such as starch and tapioca starch, and modified starches such as phosphate cross-linked with them; dietary fiber; egg products such as egg white; skim milk powder and other dairy products; protein fortifiers such as wheat flour gluten; guar gum, xanthan gum, carrageenan Thickeners such as sucrose; Acidulants such as citric acid and acetic acid; Nutrition enhancers such as vitamins, minerals and amino acids; Preservatives; Enzymes; pH adjusters; Use components such as yeast extract be able to. These components can be used alone or in combination of two or more.

  The amount of water added to the raw material for noodles is preferably 25 to 45 parts by weight, particularly 30 to 40 parts by weight with respect to 100 parts by weight of the raw material for noodles, in order to obtain a good texture.

In the present invention, the vicinity of the surface of the noodle strings refers to 10 to 30% of the shortest length from the surface to the center of the noodle strings.
Here, the vicinity of the surface of the noodle strings subjected to the α-treatment, that is, the portion of the noodle strings subjected to the α-treatment is obtained as follows.
The cross-section of the noodle strings is observed by the following fluorescence microscope observation method. At this time, the part that has been subjected to the alpha treatment is observed as a black part, while the part that has not been subjected to the alpha process is observed as a white part. The shortest length (length A) from the surface to the center of the noodle strings and the length (length a) until the fluorescently stained portion disappears from the surface on the length A are determined. Then, the shortest length (length A) from the surface to the center of the noodle strings is set to 100%, and the vicinity (%) of the surface of the noodle strings subjected to the alpha treatment is expressed as (length a / length A) × 100. Calculate with In addition, in the case of noodles like a tube, cut along the noodle string direction and observe this cross section.

<Fluorescence microscope observation method>
The noodle strings that have been boiled are embedded in the OTC compound and then frozen. A thin section (30 μm) of the cross-section of the noodle strings is performed with a microtome and air-dried on a slide glass. After dyeing with a protein fluorescent stain (fuchsin), washing with water and air-drying, the sample is observed with a fluorescence microscope (BX-51, WU cube, Olympus). As a result, the non-gelatinized portion appears white and the gelatinized portion appears white and black.

As the pregelatinization treatment, the noodle strings of the raw noodles are heat-treated with steam, preferably steamed, in order to obtain dry noodles having a good texture during eating.
Examples of the water vapor include saturated water vapor and superheated water vapor. The temperature of the water vapor may be about 100 to 130 ° C. The treatment time at this time is preferably 10 to 120 seconds, especially 10 to 60 seconds, particularly 30 to 50 seconds.

  Next, in the present invention, the noodle strings in which the vicinity of the surface of the noodle strings is α-treated (hereinafter, also referred to as “partially α-noodle strings”) are water-cooled. It is preferable to drain the noodle strings after water cooling from the viewpoint of improving the texture during eating.

  Examples of the water cooling means include water immersion and / or water shower. Examples of the water immersion means include a method of immersing noodle strings in running water or still water, and examples of the water shower include noodle strings in water that flows in a waterfall shape or in water to be sprayed. And the like. It is desirable that the water cooling at this time can quickly and uniformly cool the noodle strings.

  The water cooling water temperature is preferably 5 to 25 ° C., particularly 5 to 15 ° C., because the feeling of stickiness during eating becomes good. The treatment time at this time is preferably 10 to 40 seconds, particularly 20 to 30 seconds, from the viewpoint of cooling efficiency and suppression of water absorption of noodles.

It is preferable from the viewpoint of obtaining a good texture and improving the drying efficiency that the noodle strings are rapidly air-dried after the partially pregelatinized noodle strings are cooled with water.
The ventilation drying is preferably performed by blowing air and directly blowing the noodle strings before entering the drying chamber after draining the noodle strings after cooling with water. In particular, drying to such an extent that the water adhering to the surface of the noodle strings after water cooling is removed, that is, by air-drying so as to dry only the surface of the partially pregelatinized noodle strings, has a good texture when eating This is advantageous from the standpoints of improving the efficiency of drying.

  The temperature of the wind (gas) is preferably 5 to 35 ° C, particularly 15 to 25 ° C. The flow rate of the gas blown to the noodle strings at this time is 5 to 30 m / s, particularly 10 to 20 m / s, and this time is 10 to 30 seconds, particularly 20 to 30 seconds. This is preferable in that water on the surface of the wire is blown off.

Furthermore, in the present invention, the treated noodle strings are conditioned and dried.
The humidity-conditioning drying conditions are performed in an environment with a temperature of 30 to 90 ° C. and a humidity of 60 to 85%. The treatment time at this time is preferably 5 to 20 hours.

As described above, dry noodles having an excellent texture when eating, particularly a sticky feeling, can be obtained.
The moisture content of the dry noodles is 15% by mass or less, preferably 14% by mass to 11% by mass. The water content is measured according to the atmospheric pressure heating and drying method (Fiveth Japan Food Standard Composition Table Analysis Manual).
The dried noodles are cooked noodles that can be eaten by cooking such as boiled, steamed, microwave oven cooking, etc., and the cooked noodles have an excellent texture, in particular, a sticky feeling, It has a sticky feeling closer to that of raw noodles than conventional cooked noodles.

  Next, in order to describe the present invention more specifically, examples will be given, but the present invention is not limited to the following examples.

Example 1
30 parts by weight of water was added to 100 parts by weight of durum wheat semolina, and kneaded for 15 minutes at room temperature (25 ° C.) and normal pressure to prepare a noodle dough, which was used to obtain raw spaghetti with an extrusion molding machine. .
In a state where this raw spaghetti was suspended from a bowl, steaming was performed with saturated steam at 100 ° C. for 30 seconds, and the vicinity of the surface of the noodle strings was α-treated to obtain a partially-gelatinized noodle strand.
Next, this partially pregelatinized noodle string was immersed in water at 15 ° C. for 25 seconds, cooled with water, and drained. After draining, the surface of the noodle strings was dried by blowing wind (air: 20 ° C.) at a wind speed of 15 m / s for 20 seconds.
The noodle strings after the above water cooling and then surface drying were subjected to humidity conditioning drying at 70 ° C. and a relative humidity of 75% for 11 hours to obtain a dry matter spaghetti having a diameter of 1.7 mm. The water content at this time was 12%.

In addition, about the alpha-ized part of the partial pregelatinized noodle strings, a part of the noodle strings (circular shape) after the partial pregelatinization treatment was cut, and the cross section of the noodle strings in the direction of the noodles The observation method was observed with a fluorescence microscope. The shortest length from the surface of the noodle string to the center of the noodle string (length A: 0.90 mm) and the length (length) from which the fluorescently stained portion disappears from the surface of the noodle string on this length A A: 0.18 mm). The shortest length from the surface to the center of the noodle strings was calculated by (length a / length A) × 100. According to this calculation result, 20% of the shortest length from the surface to the center of the noodle strings was alpha.
Fluorescence microscope observation method: Pasta after being boiled was embedded in OTC compound and then frozen. The pasta cross-section was processed with a microtome (30 μm) and air-dried on a slide glass. After dyeing with a protein fluorescent stain (fuchsin), washing with water and air-drying, the sample was observed with a fluorescence microscope (BX-51, WU cube, manufactured by Olympus). As a result, the non-gelatinized portion appeared white, and the gelatinized portion was white and black.

  Further, the water content of spaghetti was measured by a normal pressure heat drying method (5th edition Japanese food standard ingredient table analysis manual / moisture content measurement condition: sample noodles 3 g, drying temperature 135 ° C., drying time 3 hours).

Example 2
Dry matter spaghetti was obtained in the same manner as in Example 1 above, except that the steaming time of saturated steam when the vicinity of the surface of the noodle strings was gelatinized was changed from “30 seconds” to “60 seconds”.
In addition, as a result of calculating based on (a: 0.27 mm / A: 0.90 mm) × 100, the α-ized portion of the partially pre-gelatinized noodle strings was 30% pregelatinized from the surface of the noodle strings.

Example 3
Dry matter spaghetti (water content 12%) in the same manner as in Example 1 except that the steaming time of the saturated steam when the surface of the noodle strings is pregelatinized was changed from “30 seconds” to “10 seconds”. )
In addition, as a result of calculating based on (a: 0.10 mm / A: 0.90 mm) × 100, the α-ized portion of the partially pre-gelatinized noodle strings was 10% alpha from the surface of the noodle strings.

Comparative Example 1
A dry matter spaghetti (water content 12%) was obtained in the same manner as in Example 1 except that the partially pregelatinized noodle strings were not cooled with water and then subjected to surface drying.

Sensory test Each dry matter spaghetti was boiled to a yield of 230%, then drained, and spaghetti was obtained by boiling.
Sensory evaluation of each of these spaghetti was performed by 10 panelists according to the evaluation criteria shown in Table 2, and the results were as shown in Table 1.

Claims (6)

  A method for producing dry noodles, comprising subjecting the vicinity of the surface of the noodle strings of raw noodles to a gelatinization process, followed by water cooling and then humidity drying.   The method for producing dry noodles according to claim 1, wherein the surface vicinity of the noodle strings is 10 to 30% of the shortest length from the surface to the center of the noodle strings.   The method for producing dry noodles according to claim 1 or 2, wherein the pregelatinization treatment is a heat treatment with saturated steam or superheated steam.   The method for producing dry noodles according to claim 3, wherein the heat treatment time is 10 to 120 seconds.   The method for producing dry noodles according to any one of claims 1 to 4, wherein the water cooling is cooling by water immersion and / or water shower.   Dry noodles obtained by the method for producing dry noodles according to any one of claims 1 to 5.