JP2014221024A - Method of producing noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide noodles which can be cooked in a short time and have excellent texture.SOLUTION: A method of producing noodles is characterized in that aqueous solutions and/or oils and fats comprising one or more selected from the group consisting of sodium chloride, saccharides and polysaccharides are attached on noodles in which only surface and its vicinity are pregelatinized via short-time application, spray or immersion steps.

Description

  The present invention relates to a method for producing noodles that can be cooked in a short time and has a good texture.

  As noodles that can be eaten with a short cooking time, boiled noodles that have been refrigerated or frozen have been conventionally provided. However, these chilled or frozen noodles may have a reduced flavor during distribution or cooking before eating, or the noodles may be stretched and the texture may be impaired.

  As a method for producing noodles that can be cooked for a short time and has firmness, Patent Document 1 discloses that dry pasta or dry noodles are heated with wet heat or dry heat to make the surface layer alpha, and in the case of wet heat heating, the surface of the pasta or noodles is dried. A process for producing simple cooked pasta or noodles is described, in which the pasta or noodles are filled with water in a hermetic container, sealed, and heated again. According to Patent Document 2, dry pasta or dry noodles is wet heat or dry heat heated to alphatize the surface layer. A process for producing pasta is described which consists of allowing water to be absorbed. However, these methods involve a complicated procedure because the surface layer of pasta or noodles is converted to α and further accompanied by a reheating step and a long water absorption step.

JP-A-11-000124 Japanese Patent Application Laid-Open No. 09-191846

  The present invention relates to providing a method for producing noodles that can be cooked in a short time and can have a good texture such as boiled noodles from raw noodles.

  As a result of intensive research, the present inventor has made the noodles partially α-ized so that only the surface and the vicinity thereof are α-selected, and then the noodles are selected from the group consisting of salt, saccharides and polysaccharides. By attaching an aqueous solution and / or fats and oils containing one or more of them by a short-time application, spraying or dipping process, it is possible to produce noodles that can be cooked in a short time, and the noodles are easily loosened, After cooking, it was found that it had a good texture like raw boiled noodles, and the present invention was completed.

  Therefore, the present invention applies or sprays an aqueous solution and / or fats and oils containing at least one selected from the group consisting of salt, saccharides and polysaccharides for a maximum of 5 minutes on the noodles whose surface and its vicinity are pregelatinized. Or a step of immersing in the aqueous solution and / or fats and oils.

  According to the present invention, semi-cooked noodles that can be cooked in a short time can be produced by a simple procedure. The noodles produced according to the present invention can be easily loosened without the noodles sticking to each other, and after cooking, have a good texture with stickiness and elasticity like raw noodles boiled noodles Can do.

  The noodles of the present invention are produced by attaching an aqueous solution and / or fats and oils containing at least one selected from the group consisting of salt, saccharides and polysaccharides to noodles whose surface and its vicinity are pregelatinized. be able to. Examples of the noodles produced according to the present invention include Chinese noodles, udon, Japanese buckwheat noodles, kishimen, somen noodles, hiyagigi, and pasta.

  The noodles in which only the surface and the vicinity thereof are α-ized can be prepared by partially α-izing the noodles so that the surface and the vicinity thereof are α-ized but the central portion is not α-ized. The noodles used for the partial pregelatinization may be noodles made from noodle dough prepared by mixing raw flour containing cereal flours and other materials as necessary with kneading water.

  Examples of the flour contained in the raw material powder include wheat flour, buckwheat flour, corn flour, rye flour, barley flour, oat flour, rice flour and the like. These flours can be used either alone or as a mixture of any two or more thereof. Other materials included in the raw material powder include potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, sweet potato starch, and starches such as processed starch thereof; salt; citrus; egg white powder, egg yolk powder, Egg powder such as whole egg powder; thickeners such as xanthan gum, guar gum, locust bean gum, alginic acid and salts thereof, agar, gelatin, pectin; fats and oils such as animal and vegetable oils, emulsified oils and fats; Examples include emulsifiers such as sucrose fatty acid esters; inorganic salts such as carbonates and phosphates; proteins such as gluten, soy protein, and casein; sugars; sugar alcohols such as sorbit; ethyl alcohol; What is necessary is just to determine suitably the mixing | blending ratio of the said flour and other materials in the said raw material powder according to the kind of target noodles.

  As the noodles for use in the partial pregelatinization, any of raw noodles, semi-dry noodles and dry noodles can be used, and commercially available raw noodles, semi-dry noodles or dry noodles can also be used.

  As a means for partial alpha conversion of noodles, either dry heat heating or wet heat heating may be used, but wet heat heating such as boiling in hot water or steaming with steam is preferable. In either case, the noodles are heated so that only the surface of the noodles and the vicinity thereof are α-ized, and the noodles are not completely α-αd. For example, in the case of raw noodles, the noodles are boiled or steamed so that the yield is 105 to 140% by mass, and in the case of dry noodles, the yield is 105 to 190% by mass, or the noodles If the noodles are boiled or steamed until the water content of the raw noodles reaches 39-55% by mass with raw noodles and 18-55% by mass with dry noodles, only the surface and its vicinity are alpha, and the center is not alpha Partially pregelatinized noodles can be obtained. Alternatively, the water content of the noodles increases by 5% by mass or more with respect to the amount before cooking, but is 7% by mass or more, preferably 9% by mass or more than the water content when the noodles are completely gelatinized to the center. By boiling or steaming the noodles so as to be low, it is possible to obtain a partially α-noodle that is α-ized only at the surface and the vicinity thereof and not α-ized at the center.

  Next, an aqueous solution and / or fats and oils containing at least one selected from the group consisting of salt, saccharides and polysaccharides are attached to the noodles which have been pregelatinized only on the surface and in the vicinity thereof.

  Examples of the salt include salts usually used for food such as sodium chloride, sun salt, and rock salt. Examples of sugars include monosaccharides and disaccharides such as sugar, glucose, isomerized sugar, maltose, and trehalose; sugar alcohols such as sorbitol, maltitol, lactitol, and erythritol; These oligosaccharides are mentioned. As the polysaccharide, water-soluble polysaccharides such as alginic acid, tamarind gum, guar gum, tragacanth gum, xanthan gum, carrageenan, water-soluble soybean polysaccharide (for example, Soya Up (registered trademark); Fuji Essential Oil Co., Ltd.) are preferable.

  The concentration of sodium chloride in the aqueous solution is preferably 5 to 10% by mass, the concentration of saccharide is preferably 5 to 20% by mass, and the concentration of polysaccharide is preferably 0.5 to 50% by mass. When salt, saccharides and polysaccharides are used in combination, the mass ratio is preferably about 0 to 20 sugars and about 0 to 10 sodium chlorides with respect to 0.1 to 3 polysaccharides.

  As fats and oils, fats and oils which are in a liquid state at normal temperature, preferably 5 to 25 ° C. are preferable, soybean oil, olive oil, palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, rapeseed oil, sunflower oil, those Vegetable oils such as mixed oils are more preferred.

  In the present invention, among the aqueous solutions and fats and oils listed above, an aqueous solution containing at least one selected from the group consisting of salt, saccharides and polysaccharides is preferably used, and more preferably an aqueous solution containing water-soluble polysaccharides. Is used. The amount of the aqueous solution and oil / fat to be attached to the noodles may be an amount that can cover the entire surface of the noodles. When both the aqueous solution and the oil are used, there is no limitation on the use ratio thereof.

  The temperature of the noodles and the temperature of the aqueous solution and fat when the aqueous solution and / or fat is attached to the noodles are preferably 30 ° C. or lower, more preferably 5 to 25 ° C. Examples of the adhesion method include a method of applying or spraying the aqueous solution and / or fat on the surface of the noodles, or a method of immersing the noodles in the aqueous solution and / or fat. The time required for the application, spraying or dipping process is preferably 5 minutes at the longest, more preferably 10 seconds to 1 minute. When the process time is short, the noodles are not easily loosened. Conversely, if the process is continued for more than 5 minutes, the noodles may become soft and the texture may be impaired.

  The noodles of the present invention can be produced by the above procedure. The produced noodles can be refrigerated or frozen as they are. The noodles of the present invention are semi-cooked noodles for simple cooking. For example, it is possible to obtain noodles in a state suitable for eating by simply heating the noodles of the present invention in hot water or in a microwave oven for a short time, or simply adding hot water to the noodles of the present invention and allowing to stand for a short time. it can. What is necessary is just to change suitably the cooking time of the noodles of this invention according to a consumer's liking.

  In order to explain the present invention concretely, examples are described below, but the present invention is not limited by these examples.

(Reference Example 1)
Kneading water was prepared by dissolving 1 part by weight of Kansui in 35 parts by weight of water. The noodle dough was prepared by adding 35 parts by weight of the kneaded water to 100 parts by weight of wheat flour and kneading for 10 minutes by a conventional method. Next, this dough was rolled using a noodle making roll to prepare a noodle strip having a thickness of 2.5 mm. The produced noodle strip was cut out using a cutting blade with a corner of No. 20 to produce a raw noodle string (about 1.4 mm).

(Reference Example 2)
In the composition of Table 1, the adhesion liquid No. 1-5 were prepared.

(Test Example 1)
After the raw noodle strings of Reference Example 1 were boiled to a yield of 130% by mass, the adhesion liquid No. Semi-cooked noodles were produced by soaking in any of 1 to 5 for 1 minute (Production Examples 1 to 5). The temperature of the noodle strings and the temperature of the adhering liquid during the immersion were set to 20 ° C. The noodle strings after immersion were refrigerated at 5 ° C. After 24 hours, the noodle strings were boiled for 30 seconds and then eaten. The texture was evaluated based on the following criteria, and the average value of the evaluation results by 10 panelists was obtained. The results are shown in Table 2.

(Texture)
5 points: Good viscoelasticity and very good.
4 points: Appropriate viscoelasticity and good.
3 points: noodle center has hardness.
2 points: Slightly hard or slightly soft, somewhat lacking in viscoelasticity, poor.
1 point: Hard or soft, lack of viscoelasticity, extremely poor.

(Test Example 2)
Semi-cooked noodles were produced in the same procedure as in Production Example 4 except that the raw noodle strings of Reference Example 1 were boiled so that the yields shown in Table 3 were obtained, and stored refrigerated. After 24 hours, the noodle strings were boiled for 30 seconds and then eaten, and evaluated according to the same criteria as in Test Example 1. The results are shown in Table 3. Table 3 shows the results of Production Example 4 again.

(Test Example 3)
Semi-cooked noodles were produced in the same procedure as in Production Example 4 except that the immersion time in the adhesion liquid was changed as shown in Table 4, and stored refrigerated. After 24 hours, the noodle strings were boiled for 30 seconds and then eaten, and evaluated according to the same criteria as in Test Example 1. The results are shown in Table 4. Table 4 shows the results of Production Example 4 again.

(Test Example 4)
Semi-cooked noodles were produced in the same procedure as in Production Example 4 except that the product temperature of the noodle strings and the temperature of the adhering liquid were changed as shown in Table 5, and stored refrigerated. After 24 hours, the noodle strings were boiled for 30 seconds and then eaten, and evaluated according to the same criteria as in Test Example 1. The results are shown in Table 5. Table 5 shows the results of Production Example 4 again.

(Test Example 5)
A commercially available dry spaghetti is boiled so that the yield shown in Table 6 is obtained, and the adhesion liquid No. shown in Table 1 is used. 4 to prepare semi-cooked noodles. The soaking time, the product temperature of the noodle strings and the temperature of the adhering liquid during soaking were set as shown in Table 6. The noodle strings after immersion were refrigerated at 5 ° C. After 24 hours, the noodle strings were boiled for 3 minutes and then eaten, and evaluated according to the same criteria as in Test Example 1. The results are shown in Table 6.

Claims (6)

  Whether the noodles whose surface and its vicinity only are α-treated are subjected to a step of applying or spraying an aqueous solution and / or fat / oil containing at least one selected from the group consisting of salt, saccharides and polysaccharides for a maximum of 5 minutes Or a method for producing noodles characterized by being subjected to a step of immersing in the aqueous solution and / or fats and oils.   Boiled or steamed noodles that are boiled or steamed so that the moisture content is 39-55% by mass, or boiled or steamed so that the moisture content is 18-55% by mass The method according to claim 1, which is a dried noodle.   Raw noodles boiled or steamed so that the noodles whose surface and the vicinity thereof are α-ized only have a yield of 105 to 140% by mass, or dried noodles boiled or steamed so that the yield becomes 105 to 190% by mass The method of claim 1, wherein   The method of any one of Claims 1-3 whose temperature of the said aqueous solution and / or fats and oils is 30 degrees C or less.   The method according to any one of claims 1 to 4, wherein the aqueous solution and / or fat / oil is an aqueous solution containing a water-soluble polysaccharide.   The method according to claim 5, wherein the water-soluble polysaccharide is a water-soluble soybean polysaccharide.