JP2012143181A - Method for producing instant noodle or dried noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing instant noodles or dried noodles, applicable to both thin noodles and thick noodles, by making noodle ribbons rapidly reconstitutable in a prescribed time when eating, with respect to instant noodles, especially, instant noodles with relatively thick noodle ribbons, and shortening a boiling time, with respect to dried noodles, especially, dried noodles with relatively thick noodle ribbons, and making the noodles after reconstituting have smooth and viscoelastic palate feeling.SOLUTION: This method for producing the instant noodles or the dried noodles, such as Japanese wheat noodles, Chinese noodles and pasta, includes evenly dispersing and mixing 0.1-5 pts.mass of a granular dried product of gelatin foam, having 0.2-1.5 mm particle diameter, with 100 pts.mass of a grain flour raw material in noodle dough, and performing noodle making followed by making noodles by a conventional method.

Description

  The present invention relates to a method for producing instant noodles or dry noodles in which noodles are made after uniformly dispersing and mixing a granular foam of gelatin foam in noodle dough. Specifically, instant noodles having a texture close to that of raw noodles can be obtained by drastically shortening the restoration time and boiled time by adding a specific amount of granular dried granular foam to the noodle dough. Or it is related with the manufacturing method of dry noodles.

  Instant noodles or dry noodles have gained wide support from consumers due to characteristics such as good storage stability. However, instant noodles with relatively thick noodle strings have a problem that the restoration time is long and the texture remains stiff, and dry noodles with relatively thick noodle strings have a problem of long cooking time. Various proposals have been made to solve these problems, and as a technique for using a swelling agent as one of the additive components, flours and a swelling agent and at least one additive selected from agar, gelatin, and sugars are used. In an instant noodle flour (for example, see Patent Document 1) and a main raw material for dry noodle production containing 0.1 to 5% by weight of an expansion agent containing an alkali bicarbonate and an acid agent with respect to the main raw material. A method for producing fast-dried noodles using what is blended at a ratio (see, for example, Patent Document 2) or a noodle band containing a gas generating base is made into a sandwich structure with a normal blended noodle band, and the internal structure of the noodle strings There is known a method for producing dry noodles that have a property of foaming only the raw material into a rough state (see, for example, Patent Document 3).

  In addition, in the process of making noodles, yeasts and bacteria that work to promote fermentation are mixed in the powder in an amount of 0.1% to 5%. There is known a method for producing udon and noodles (see, for example, Patent Document 4). However, these techniques have problems such as taste and are not sufficiently satisfactory methods.

  In addition, as a technique related to a method for producing noodles using gelatin, 1 to 5 parts by weight of gelatin powder is added to and mixed with 100 parts by weight of raw material powder for processed foods such as noodles mainly composed of starch, It is possible to impart beauty and pharmacological effects prepared from noodle raw material powder compositions (see, for example, Patent Document 5) that can be made into (stiff) noodles and noodle dough containing gelatin, psyllium, alkaline agents and salt. Gelatin-containing noodles (see, for example, Patent Document 6) have been proposed. However, these techniques are not sufficient in terms of restoring the instant noodles and shortening the cooking time with dry noodles.

JP-A-2005-34130 JP-A-6-343409 Japanese Patent Laid-Open No. 10-4898 JP 2008-136429 A JP-A-4-210567 JP 2000-262232 A

  The problem of the present invention is that instant noodles, particularly instant noodles with relatively thick noodle strings, are quickly restored within a predetermined time during eating, and dry noodles, particularly with respect to dry noodles with relatively thick noodle strings, To provide a method for producing instant noodles or dry noodles that has been boiled for a short time and has a smooth, viscoelastic texture and can be applied to fine and thick noodles. It is in.

  The present inventors have made various studies in order to solve the above problems. As a result, when a granular dry product of gelatin foam having a specific particle size was added to a specific amount of flour raw material, the instant noodles obtained had excellent restorability, good texture, and dry noodles As for, it has been found that there is a remarkable effect such as shortening the time by boiling, and the present invention has been completed.

  That is, the present invention (1) uniformly distributes 0.1 to 5 parts by weight of a granular dried product of gelatin foam having a particle size of 0.2 to 1.5 mm with respect to 100 parts by weight of flour raw material in noodle dough After the dispersion and mixing, the noodles are made, and the instant noodles or dry noodles are produced according to a conventional method, and the production method of instant noodles or dry noodles, or (2) granular dried product of gelatin foam The present invention relates to a method for producing instant noodles or dry noodles according to (1) above, having a specific gravity of 0.05 to 0.4 and a film thickness of 0.08 to 0.4 mm.

  According to the present invention, a granular dry product of a gelatin foam having a specific particle size is added to a specific amount of flour raw material, and instant noodles produced by a conventional method have excellent resilience, smoothness, good viscoelasticity, etc. Compared to conventional noodles to which gelatin powder or the like is added, the noodles have excellent texture, and dry noodles have a short cooking time and excellent texture.

  As a production method of the present invention, 0.1 to 5 parts by mass of a granular dried product of a gelatin foam having a particle size of 0.2 to 1.5 mm is uniformly added to 100 parts by mass of flour raw material in noodle dough There is no particular limitation as long as it is a method in which noodles are produced after being dispersed and mixed, and then instant noodles or dry noodles are produced by a conventional method.

  The amount of the granular dried product of gelatin foam is 0.1 to 5 parts by mass, preferably 1 to 3 parts by mass with respect to 100 parts by mass of the flour raw material. When the addition amount is less than 0.1 parts by mass, the effect of the present invention cannot be obtained, and it takes a long time to restore instant noodles, and it takes a long time to boil dry noodles. In addition, if the amount added exceeds 5 parts by mass, the instant noodles have good resilience, but since the surface of the noodles is rough, the texture and taste after restoration are inferior, and if the amount added is increased, it becomes impossible to make noodles. Become. In dry noodles, the cooking time is shortened, but the noodle surface becomes rough and the texture becomes inferior.

  Various raw materials such as pork skin, pork bones, fish, and beef bones are listed as raw materials for granular dried products of gelatin foam, but are not particularly limited. As the physical properties of the granular dried product of gelatin foam, the particle size is preferably 0.2 to 1.5 mm, particularly preferably 0.3 to 1.0 mm, and the specific gravity is 0.05 to 0.40, particularly 0.15. ~ 0.30 is preferred. The film thickness is preferably 0.08 to 0.4 mm. In addition, the measurement of the film thickness as used in the field of this invention measures about the granular dried material of the 20 gelatin foams extracted at random, and calculates | requires this average value.

  The method for producing the granular dried product of the gelatin foam is not particularly limited. For example, the gelatin powder having an average particle size of 1.0 mm or less is stirred at a high temperature of 130 to 160 ° C. while containing a small amount of moisture as necessary. There is a method in which a rapid heat treatment is performed to cause foaming due to evaporation of the contained water in a short time (for example, about 20 seconds to 2 minutes). As a specific method of the heat treatment, gelatin powder is placed in a rotating container. A method in which a small amount of moisture (about 1 to 10% by mass of the moisture of gelatin powder) is contained and heated rapidly from the outside, or gelatin powder containing moisture similar to the above A method of frying while stirring with a frying pan or the like, a method of frying with heated cooking oil, and the like. When fried, excess cooking oil can be removed with filter paper or the like, or removed with a centrifuge.

  Examples of instant noodles in the present invention include instant Chinese noodles, instant udon, instant Japanese soba noodles, instant kishimen, instant noodles, instant hiyagi, instant fried noodles, instant pasta, etc. Either is acceptable. Examples of dry noodles include udon, hiramen, hiyagigi, somen, Chinese noodles, buckwheat, and pasta. These noodles may be fine noodles or thick noodles, but noodles with relatively thick noodles are preferred in that they can sufficiently enjoy the effects of the present invention. And / or thickness is 2.0 to 3.5 mm, width is 1.5 to 3.0 mm for Chinese noodles and / or thickness is 1.0 to 3.0 mm, width is 1.5 to 8.0 mm for pasta A shape having a thickness of 1.0 to 3.0 mm can be preferably exemplified.

  Examples of the flour material of the present invention include wheat flour, buckwheat flour, corn flour, rye flour, barley flour, oat flour, rice flour and the like, and these can be used alone or in combination of two or more. In addition, potato starch, tapioca starch, corn starch, waxy corn starch, starch such as wheat starch, sweet potato starch, etc., or modified starches such as cross-linked, esterified, etherified, oxidized or pregelatinized as starch Can do. The blending ratio of the flour, starch, and modified starch can be used at an appropriate blending ratio depending on the type of instant noodles and the type of dry noodles.

  As secondary ingredients for noodle making, salt; kansui; egg powder such as egg white powder, whole egg powder; thickeners such as xanthan gum, guar gum, locust bean gum, alginic acid and its salts, agar, gelatin, pectin; Fats and oils such as fats and shortenings; emulsifiers such as lecithin, glycerin fatty acid esters and sucrose fatty acid esters; inorganic salts such as carbonates and phosphates; proteins such as gluten, soy protein and casein; other sorbits, ethyl alcohol, An enzyme agent etc. can be illustrated.

  As the noodle making method in the present invention, the raw materials for flour and the auxiliary materials for noodle making are charged and mixed together with water, mixed well, and after preparing a gluten-formed dough, add a granular dried product of gelatin foam, uniformly A method of rolling after being dispersed and mixed is preferred. On the other hand, a method of preparing a dough by mixing a granular dry material of gelatin foam from the beginning together with a raw material for flour and an auxiliary material for noodle making, a method of mixing the granular dry material of gelatin foam into the feed water and then kneading by a conventional method, The effect of the present invention cannot be fully enjoyed by a method in which a granular dried product of gelatin foam is mixed in a small amount of water and then dispersed in a gluten-formed dough.

  As a method for producing instant noodles, a dough having sufficient gluten formed by adding and mixing kneading sub-materials such as saline and rice cake as necessary to the flour raw material is mixed and mixed. A granular dried product of gelatin foam is uniformly dispersed and mixed, and then combined and rolled using a noodle roll to obtain a noodle band, or this noodle band is cut using a cutting blade or the like to obtain a noodle string, Alternatively, noodle strings are obtained by extrusion from the dough. In the drying step that follows the noodle making step, a hot air drying method (non-fried instant noodle) that is packed in a mold and dried with hot air at 90 to 100 ° C. for about 25 to 15 minutes, or packed in a mold at 140 to 150 ° C. and 1 A frying method (fried instant noodles) for 2 to 2 minutes can be employed.

  In addition, as a method of producing dry noodles, a dough is produced by kneading flour raw materials and auxiliary materials for noodle making such as saline by a conventional method, and a granular dry product of gelatin foam is uniformly dispersed and mixed in this dough Then, a noodle strip is obtained by combining and rolling using a noodle making roll, and the noodle strip is cut out using a cutting blade or the like to obtain a noodle strip, and the cut noodle strip is dried. it can. In any case, in order to uniformly disperse and mix the granular dried product of gelatin foam, it can be carried out by mixing for about 1 to 2 minutes using a low speed mixer.

EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.
[Production Example 1 of Granular Dry Product of Gelatin Foam]
While stirring 1 to 2% by mass of water with a particle size of 1.0 mm or less (average particle size of 0.5 mm) and spraying 1 to 2% by mass of water with respect to the mass of the gelatin powder. Fry in a frying pan (about 1 to 2 minutes) to obtain a granular dried product of gelatin foam (hereinafter sometimes simply referred to as “gelatin foam”) (particle size is distributed over 0.1 to 2.0 mm) This was sieved to obtain a gelatin foam having a particle size of 0.2 to 1.5 mm, a specific gravity of 0.05 to 0.4, and a film thickness of about 0.08 to 0.4 mm.

[Production Example 2 of Granular Dry Product of Gelatin Foam]
The gelatin foam obtained in Production Example 1 is further sieved to obtain a gelatin foam having a particle size of 0.3 to 1.0 mm and the particle size of the portion removed by the first sieve in Production Example 1 A gelatin foam of more than 1.5 mm to 2.0 mm was obtained.

[Test Example 1] (Addition amount of gelatin foam)
<Method for producing non-fried instant Chinese noodles>
(1) 75 parts by weight of medium-strength wheat flour (Nisshin Flour Mills “Special Sparrow”) and 25 parts by weight of potato starch (Matsutani Chemical “Stabilose 1300”) were uniformly mixed to prepare a flour raw material. .
(2) An aqueous solution prepared by dissolving 1 part by weight of salt and 0.4 part by weight of Kansui ("Red Kansui" manufactured by Oriental Yeast Co., Ltd.) in 35 parts by weight of water is added to the flour raw material of (1) above. The dough was kneaded by the method for 10 minutes to form a sufficient gluten.
(3) Subsequently, 0.05 to 10 parts by mass (based on 100 parts by mass of the flour raw material) shown in Table 1 are added to the dough and the gelatin foam obtained in Production Example 1 respectively. Dispersed and mixed.
(4) Next, this dough was combined and rolled using a noodle making roll to make a noodle band having a thickness of 1.5 mm, and then a cutting blade with a corner of No. 16 (noodle line width of about 1.9 mm) was used. Cut into noodle strings.
(5) The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then dried with hot air at 110 ° C. for 18 minutes to produce non-fried instant Chinese noodles, respectively.
(6) 450 ml of boiling water was poured into a sealed container containing 70 g of each non-fried instant Chinese noodle obtained in (5) above, restored for 4 minutes, and concentrated soup was added. The noodles were eaten by 10 panelists and subjected to a sensory test in accordance with the evaluation criteria shown in Table 7 below. The average value thereof was as shown in Table 1 below. In addition, the sensory test made the comparative example 4 which does not contain a gelatin foam standard.

  As shown in Table 1, about the addition amount of a gelatin foam, in the thing of 0.1-5 mass parts added in Examples 1-4 with respect to 100 mass parts of flour raw materials (flour and starch), the following As shown, it is extremely superior to the comparative example. That is, the 7 mass parts addition of Comparative Example 1 has a slightly rough surface, so that the smoothness and the viscoelasticity are inferior, and the 10 mass parts addition of Comparative Example 2 has a rough noodle band surface that has been torn. Noodle making is impossible, and in the case of the present invention, the addition of 0.05 part by mass of Comparative Example 3 shows almost the same result as that of no addition. In the restoration criteria, smoothness and viscoelasticity shown in the evaluation criteria, the restoration properties, smoothness and viscoelasticity were good. Particularly, in Example 3, the restorationability was extremely good, and the smoothness and viscoelasticity were also extremely good. As mentioned above, it turns out that the addition amount of the gelatin foam of this invention is 0.1-5 mass parts with respect to 100 mass parts of flour raw materials.

[Test Example 2] (Addition method of gelatin foam)
Wheat flour, starch, and gelatin foam are used at the same blending ratio as in Example 3. After flour (starch) and gelatin foam are mixed (simultaneously mixed), sufficient gluten is formed as in (2) above. The dough was made. Thereafter, non-fried instant Chinese noodles were produced in the same manner as in the above (4) to (6) to obtain Comparative Example 5. In addition, wheat flour, starch, and gelatin foam were used in the same blending ratio as in Example 3, but after mixing the gelatin foam into the feed water, a dough having sufficient gluten formed was prepared in the same manner as in (2) above. Thereafter, non-fried instant Chinese noodles were produced in the same manner as in the above (4) to (6) to obtain Comparative Example 6. Furthermore, wheat flour, starch and gelatin foam were used at the same blending ratio as in Example 3, but a dough having sufficient gluten formed in the same manner as in (2) above. A comparative example 7 was prepared by mixing gelatin foam in a small amount of water with the gluten-formed dough and mixing it at low speed for 2 minutes so as to disperse and mix the whole.

  In a sealed container containing 70 g of each instant noodle obtained in Example 3 and Comparative Example 4 and Comparative Examples 5 to 7, 450 ml of boiling water was poured and restored over 4 minutes to obtain a concentrated soup. I put it in. The noodles were eaten by 10 panelists and subjected to a sensory test in accordance with the evaluation criteria shown in Table 7 below. The average value thereof was obtained as shown in Table 2 below. In addition, the comparative example 4 which does not contain a gelatin foam was made into the standard of a sensory test.

  As shown in Table 2, the amount of gelatin foam added was 3 parts by mass (constant), and the method for adding gelatin foam in the present invention (Example 3) was as follows as compared with the comparative example. It was very good. That is, the mixture of gelatin foam together with the raw material powder of Comparative Example 5 and the mixture of gelatin foam in the charged water of Comparative Example 6 are almost the same as those without addition, and the gelatin of Comparative Example 7 When the foam was mixed in a small amount of water and then dispersed and mixed in the dough, the core remained in part (restorability), the surface was partially rough, and the texture was left partially hard. On the other hand, the thing of this invention was very favorable in resilience, smoothness, and viscoelasticity. Thus, it can be seen that as a method of adding the gelatin foam, it is important to uniformly disperse and mix the gelatin foam in the noodle dough having sufficient gluten formed.

[Test Example 3] (Types of gelatin and thickener)
As shown in Table 3 below, instead of gelatin foam, gelatin powder and other thickeners (Comparative Examples 8 to 13) were added to 100 parts by mass of grain raw material (75 parts by mass of wheat flour and 25 parts by mass of starch). Non-fried instant Chinese noodles were produced in the same manner as in Example 3 using 3 parts by mass. 450 ml of boiling water was poured into a sealed container containing 70 g of each of the obtained non-fried instant Chinese noodles, restored for 4 minutes, and concentrated soup was added. The noodles were eaten by 10 panelists and subjected to a sensory test according to the evaluation criteria shown in Table 7 below. When the average value was taken, the results were as shown in Table 3 below. In addition, the sensory test made the comparative example 4 which does not contain a gelatin foam standard.

  As shown in Table 3, the one using the gelatin foam of the present invention (Example 3) was extremely superior to the comparative example as follows. That is, compared with the gelatin powder of Comparative Example 8, the agar powder of Comparative Example 9, the collagen powder of Comparative Example 10, the carrageenan powder of Comparative Example 11, the glucomannan powder of Comparative Example 12, and the pectin powder of Comparative Example 13. The present invention was very good in terms of resilience, smoothness and viscoelasticity. From these facts, it can be seen that the use of the gelatin foam has an effect such as excellent restoration property as compared with gelatin powder and other thickener powders.

[Test Example 4] (About particle size of gelatin foam)
As shown in Table 4 below, the same procedure as in Example 3 was conducted except that the gelatin foam having a particle size of 0.3 to 1.0 mm obtained in Production Example 2 was used instead of the gelatin foam of Example 3. A non-fried instant Chinese noodle was prepared as Example 5, and a gelatin foam having a particle size of more than 1.5 mm and not more than 2.0 mm was used in place of the gelatin foam of Example 3 and Example 3. Similarly, non-fried instant Chinese noodles were produced as Comparative Example 14. 450 ml of boiling water was poured into a sealed container containing 70 g of each of the obtained non-fried instant Chinese noodles, restored for 4 minutes, and concentrated soup was added. The noodles were eaten by 10 panelists and subjected to a sensory test in accordance with the evaluation criteria shown in Table 7 below. The average value thereof was as shown in Table 4 below. In addition, the sensory test made the comparative example 4 which does not contain a gelatin foam standard. Moreover, since the noodle making itself was impossible about the comparative example 14, the sensory test was not conducted.

  As shown in Table 4, Examples 3 and 5 that are within the particle size range of the gelatin foam of the present invention are extremely superior to the comparative examples as follows. That is, when the particle size was more than 1.5 mm to 2.0 mm or less of Comparative Example 14, noodle making was impossible, and in Examples 3 and 5 (present invention), the resilience, smoothness and viscoelasticity were excellent. It was a thing. Although not listed in Table 4 above, when the particle size of the gelatin foam is smaller than the range of the present invention (0.1 mm or less), it is not substantially foamed and gelatin powder is added. The results were almost the same as those obtained, and the evaluation was the same as the evaluation results of Comparative Example 8. From the above, it can be seen that 0.2 to 1.5 mm is an appropriate range for the particle size of the gelatin foam of the present invention, and 0.3 to 1.0 mm is a preferable range.

[Test Example 5] (Comparison with swelling agent)
In Comparative Example 15, non-fried instant Chinese noodles were produced in the same manner as in Example 3 except that an expansion agent (“baking powder ordinary type red” manufactured by Aikoku Co., Ltd.) was used instead of the gelatin foam in Example 3. 450 ml of boiling water was poured into a sealed container containing 70 g of the obtained non-fried instant Chinese noodles and restored over 4 minutes, and concentrated soup was added. The noodles were eaten by 10 panelists and subjected to a sensory test according to the evaluation criteria shown in Table 7 below. When the average value was taken, the results were as shown in Table 5 below. In addition, the sensory test made the comparative example 4 which does not contain a gelatin foam standard.

  As shown in Table 5, those using the gelatin foam of the present invention (Example 3) were extremely superior to the comparative examples as follows. That is, the viscoelasticity of the comparative example 15 using the baking powder is the same as the additive-free, and the restorability is mostly edible, but the core remains in part, and the viscoelasticity has a core. Compared with the remaining hardness, the present invention (Example 3) is very good in resilience, smoothness and viscoelasticity. From the above, it can be seen that the gelatin foam of the present invention has an effect on resilience and the like as compared with baking powder having expandability in the dough.

[Example 6]
<Method for producing dry noodles>
(1) An aqueous solution in which 4 parts by mass of salt is dissolved in 35 parts by mass of water is prepared and mixed with 100 parts by mass of medium strength wheat flour (“Special Sparrow” manufactured by Nisshin Flour Milling Co., Ltd.) for 10 minutes by a conventional method. A dough formed with gluten was prepared.
(2) Subsequently, 3 parts by mass of gelatin foam was added to the dough and mixed for 2 minutes to uniformly disperse.
(3) Next, this dough was combined and rolled using a noodle making roll to form a 2.0 mm thick noodle strip, and then a number 10 corner cutting blade (noodle line width of about 3.0 mm) was used. Cut into noodle strings.
(4) The cut noodle strings were dried by a conventional method to produce dry noodles (dried udon).
(5) 100 g of dried noodles (dried udon) obtained in (4) above were boiled, washed with water and cooled until they reached an optimal edible state in boiling water. The noodles were eaten by 10 panelists and subjected to a sensory test according to the evaluation criteria shown in Table 8 below. When the average value was taken, the results were as shown in Table 6 below. In the sensory test, dry noodles (dried udon) of Comparative Example 16 containing no gelatin were used as a standard.

  As shown in Table 6, in the dry noodle of Example 6 containing gelatin foam, the boiled time was shortened by 3 minutes compared to the additive-free Comparative Example 16, and the texture was very good. Met. From the above, according to the present invention, it can be seen that not only instant noodles but also dry noodles have the effect of shortening the boiling time.

Claims (2)

In the noodle dough, 0.1 to 5 parts by mass of a granular dry product of gelatin foam having a particle size of 0.2 to 1.5 mm is uniformly dispersed and mixed with 100 parts by mass of the raw material for flour. And manufacturing instant instant noodles or dry noodles by a conventional method. The method for producing instant noodles or dry noodles according to claim 1, wherein the granular dried product of gelatin foam has a specific gravity of 0.05 to 0.4 and a film thickness of 0.08 to 0.4 mm.