JP2015002690A - Method of manufacturing noodle, and noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of manufacturing a noodle capable of imparting a food texture which is equal to or better than the case of using high price hydroxypropyl starch even when using acetylated starch low in a production cost for a noodle using a brine such as a Chinese noodle, and a noodle manufactured by the method.SOLUTION: The noodle is manufactured by blending 100 pts.mass of a total amount of a cereal flour and starch containing in a noodle raw material, and 1.8-3.0 pts.mass of a brine using the noodle raw material containing acetylated starch. A raw material starch of the acetylated starch is preferably tapioca starch.

Description

  The present invention relates to a method for producing noodles in which kansui is added to a raw material for noodles containing acetylated starch, and noodles obtained by the method.

  Conventionally, when producing noodles, starch, thickener, gluten, emulsifier, etc. are added for the purpose of improving noodle-making properties, improving storage stability, improving taste, improving yield, preventing discoloration and improving hue. Things are used. In addition, Chinese noodles have a unique smoothness and luster by adding kansui, and can provide a texture with moderate viscoelasticity and crunchiness.

  Various methods for producing noodles have been disclosed for improving the quality of noodles. For example, Patent Document 1 below discloses a method for producing noodles by blending a modified starch such as hydroxypropylated starch or acetylated starch for the purpose of improving the hot water restoration property and texture of the noodles. . Further, in Patent Document 2, the tapioca starch is subjected to hydroxypropylation or acetylation, and by blending a modified starch obtained by treating with a small amount of sodium hypochlorite, elasticity, A method for producing noodles excellent in feeling is disclosed. In addition, in Patent Document 3 below, by blending a phosphate cross-linked starch such as hydroxypropylated phosphoric acid crosslinked starch or acetylated phosphoric acid cross-linked starch, and by blending a thermocoagulable protein material, quality by long-term storage Has disclosed a method for producing noodles in which the deterioration of the material is hardly observed.

  Further, in Patent Document 4 below, 60 to 95 parts by weight of wheat flour is mixed with 40 to 5 parts by weight of an etherified and / or esterified derivative of sago starch, potato starch and / or mung bean starch, and then added with kansui. An invention of a method for producing raw Chinese noodles characterized by kneading and kneading is disclosed. Thus, it is described that raw Chinese noodles having excellent storability and good texture can be obtained. Moreover, if the pan is 2-5 degrees of Baume, when the total amount of wheat flour and starch derivative is 100 parts by weight, it is 27 to 35 parts by weight (0.65 parts by weight to 1. (It corresponds to 4 parts by weight) and it is described that it is desirable to add (see paragraph 0009 of Patent Document 4).

  In addition, as described in Non-Patent Document 1 below, the amount of kansui added is 1 to 1.2% for the powdered rinse of wheat noodles and 0 for the wonton rind of the skin. It is common to set it as 0.5 to 1.2%. Further, it is known that adding too much kansui produces an astringent taste and a savory taste, which is not preferable as noodles.

Japanese Patent Publication No.62-62137 JP 2005-27643 A Japanese Patent Laid-Open No. 10-215803 JP-A-5-316978

Supervised by Shigehisa Niijima and Shigehisa Shibata “Noodles ▼ Encyclopedia of Encyclopedia”, page 246 Publication Office Food Publishing Co., Ltd. Published January 26, 1984

  Hydroxypropyl starch is used to improve the texture of Chinese noodles (especially chilled). Hydroxypropyl starch is manufactured because propylene oxide, a chemical reaction reagent, is very expensive and has poor reaction efficiency. There was a problem that the cost increased. On the other hand, for noodles where cost reduction is important, acetylated starch with a relatively low production cost is often used. However, with acetylated starch, it has been difficult to impart a soft and supple texture like hydroxypropyl starch.

  Therefore, the object of the present invention is to impart a texture equal to or higher than that when using expensive hydroxypropyl starch, even when using low-cost acetylated starch to noodles using candy like Chinese noodles. An object of the present invention is to provide a method for producing noodles. Moreover, it is providing the noodle manufactured by the method.

  As a result of intensive studies to solve the above problems, the present inventors have added noodles with a very good texture by adding so much that citrus is not normally used when blending acetylated starch. The inventors have found that it can be manufactured, and have completed the present invention.

  That is, the method for producing noodles of the present invention uses noodle raw materials containing acetylated starch, and when the total amount of cereal flour and starch contained in the noodle raw materials is 100 parts by mass, It is characterized by containing 0.0 part by mass.

  In the manufacturing method of the noodles of this invention, it is preferable that the content of the said acetylated starch in the total amount of the said grain flour and starch is 5-45 mass%.

  The acetyl group content of the acetylated starch is preferably 1.2 to 2.5%.

  The acetylated starch is preferably obtained by treating raw material starch with acetic anhydride as an acetylating agent.

  Moreover, it is preferable that the raw material starch of the acetylated starch is tapioca starch.

  On the other hand, another aspect of the present invention provides noodles produced by the above-described noodle production method.

  According to the method for producing noodles of the present invention, even when acetylated starch having a low production cost is used, the noodles can be given a texture equivalent to or higher than that when expensive hydroxypropyl starch is used. More specifically, it is possible to improve the texture of the noodles, such as the suppleness and the stuffiness. Furthermore, the noodles produced by the method for producing noodles of the present invention also have an advantage that the noodles are difficult to adhere to each other during storage.

  The method for producing noodles of the present invention is characterized by using a raw material for noodles containing acetylated starch and blending it in such a large amount that kansui is not usually used.

  Grain flour that can be used in the production of noodles may be used, and examples thereof include wheat flour (strong flour, semi-strong flour, medium flour, thin flour, durum wheat), barley flour, rye flour, and rice flour. As starch, what can be normally used for manufacture of noodles may be used, but in the present invention, part or all of the starch must be occupied by acetylated starch described below. Two or more kinds of cereal flour and starch may be used in combination.

  “Kansui” is “Kansui” as defined by the Food Sanitation Law, that is, an alkaline agent used in the production of Chinese noodles, which means potassium carbonate, sodium carbonate, sodium bicarbonate, potassium or sodium salt of phosphoric acid, and the present invention. These can also be used in In addition, the rinse used in the present invention also includes “ash juice” which is a supernatant obtained by dissolving ash generated after burning a plant or the like in water. However, generally commercially available cans are generally in the form of a preparation mainly composed of sodium carbonate or potassium carbonate, or a mixture thereof, and such are preferably used for the cans used in the present invention. In addition, in the present specification, the compounding amount of Kansui shall mean the compounding amount of substances and preparations generally marketed as “Kansui”. As a method for adding kansui, powder may be added together with the raw material powder, or it may be dissolved and suspended in water and added as kneaded water.

  In the method for producing noodles of the present invention, it is necessary to blend 1.8 to 3.0 parts by mass of Kansui with respect to 100 parts by mass of the total amount of cereal flour and starch (containing acetylated starch), It is more preferable to add 2.0 to 2.8 parts by mass. If the blending amount of the cereal with respect to 100 parts by mass of the total amount of cereal flour and starch is less than 1.8 parts by mass, the suppleness is lowered and the texture is deteriorated. This is not preferable because a taste and savory taste occur. In addition, the compounding quantity of the pan in this invention means the compounding quantity in conversion of solid content of the pan.

  The acetylated starch used in the present invention can be prepared by a method using a generally known acetylating agent. For example, acetylated starch can be prepared using acetic anhydride, vinyl acetate monomer, acetyl chloride or the like as an acetylating agent. Among these, acetic anhydride is preferable as the acetylating agent. By using acetylated starch prepared with acetic anhydride, a softer and more supple texture can be imparted.

  The raw material starch of the acetylated starch is not particularly limited as long as it is a generally available starch. Specific examples include starch obtained from plants such as corn, wheat, barley, rye, rice, sweet potato (sweet potato starch), potato (potato starch), pea, mung bean, cassava (tapioca starch), and sago. Raw material starch may be used individually by 1 type, and may use 2 or more types together. Among these, starch (tapioca starch) collected from cassava rhizome is preferable. Further, in any starch, in addition to ordinary starch, those modified in breeding techniques or genetic engineering techniques such as urch seeds, waxy seeds, and high amylose seeds may be used.

  Furthermore, the acetylated starch used in the present invention is a process other than acetylation (chemical modification treatment such as oxidation treatment, etherification treatment, cross-linking treatment, α-formation, etc.) to the above raw material starch within the range that does not impair the effects of the present invention. Treatment, granulation treatment, wet heat treatment, fat and oil treatment treatment, ball mill treatment, fine pulverization treatment, heating treatment, hot water treatment, bleaching treatment, sterilization treatment, acid treatment, alkali treatment, enzyme treatment, or two or more of them May have been processed).

  The acetyl group content of the acetylated starch used in the present invention is preferably 1.2 to 2.5%, and more preferably 1.8 to 2.5%. By making the acetyl group content of the acetylated starch 1.2% or more, the texture such as suppleness and sushi of noodles can be improved, as will be apparent from the examples described later, and aging due to refrigerated storage can be achieved. Can be prevented. Furthermore, there is an advantage that the noodles are difficult to adhere to each other during storage. In view of the efficiency of the acetylation reaction by the acetylating agent and the standards of food, additives, etc. of the Food Sanitation Law, the acetyl group content of the acetylated starch is preferably 2.5% or less.

  The acetyl group content of the acetylated starch can be adjusted by appropriately adjusting the addition amount of the acetylating agent, the reaction temperature, the reaction pH, the reaction time, etc. by a conventional method, and the preparation method is not particularly limited. An acetylated starch having a content of 1.2 to 2.5% can be obtained, for example, by the following method.

  After adding water to starch as a raw material to prepare a slurry having a concentration of 20 to 45% by mass, preferably 36 to 43% by mass, an alkaline agent such as sodium hydroxide, calcium hydroxide, sodium carbonate or the like is added. Add to starch slurry and adjust to pH 8-11, preferably pH 8.5-10.5. Subsequently, after adding 3-9 mass% of acetic anhydride to the starch, the temperature of the starch slurry is kept at 10 to 45 ° C, preferably 20 to 40 ° C, more preferably 25 to 35 ° C, and 10 to 200 minutes. The reaction is preferably performed for 30 to 180 minutes. Then, for example, an acid such as hydrochloric acid is added to neutralize the starch slurry to a pH of less than 7.5, preferably a pH of 3 to 7.3, more preferably a pH of 5 to 7. The starch slurry subjected to the above treatment is washed with water, dehydrated, dried, sieved and packaged. Furthermore, in the process from the neutralization to packaging, the starch may be readjusted to a desired pH by adding a pH adjuster.

  The acetyl group content can be determined by the following method.

  A starch sample (5.0 g) is accurately weighed and suspended in 50 mL of water, a few drops of phenolphthalein test solution is added, and 0.1 mol / L sodium hydroxide solution is added dropwise until the solution turns slightly red, then 0.45 mol / L Add exactly 25 mL of sodium hydroxide solution, cap, and shake vigorously for 30 minutes, being careful not to let the temperature rise above 30 ° C. Titrate excess sodium hydroxide with 0.2 mol / L hydrochloric acid. The end point is when the slight red color of the liquid disappears. Separately, perform a blank test to correct. A free acetyl group content is calculated | required by following formula (1), and also dry matter conversion is performed.

Acetyl group content (%) = (ef) × n × 0.043 × 100 / w (1)
In the above formula (1), e: blank test titration (mL), f: sample titration (mL), n: titer of 0.2 mol / L hydrochloric acid, w: dry sample weight (g) .

  In the noodle manufacturing method of the present invention, the content of acetylated starch in the total amount of cereal flour and starch is preferably 5 to 45% by mass, and more preferably 15 to 40% by mass. Thereby, as will be apparent from examples described later, the texture of noodles can be improved more effectively, and aging caused by refrigeration can be more effectively prevented. Furthermore, there is an advantage that the noodles are difficult to adhere to each other during storage.

  In the method for producing noodles of the present invention, as described above, other raw materials are blended except that the noodle raw materials containing acetylated starch are blended in the amounts specified above. There is no restriction on the etc. For example, starches other than the acetylated starch, gluten, proteins, fats and oils, inorganic salts such as salt, saccharides, pigments, preservatives, polysaccharides and the like can be blended. And according to a conventionally known noodle making method, for example, noodles can be produced by a method such as adding water to a noodle raw material, kneading, rolling into a sheet and cutting.

  The scope of application of the method for producing noodles of the present invention is not particularly limited, and can be applied to various noodles such as Chinese noodles and wontons used in ramen, chilled Chinese, instant ramen, yakisoba, champon, Okinawa soba, etc. . There is no particular limitation on the form, and any of raw noodles, boiled noodles, steamed noodles, chilled noodles, retort noodles, LL noodles, instant noodles, dry noodles, frozen noodles and the like may be used.

  In addition, it has been conventionally performed to add noodles to the above-mentioned noodles, the purpose of which is to make the noodles alkaline so as to give the Chinese noodles a unique flavor, to enhance the viscoelasticity of the noodles, It was to make it color. Further, since the hydration property of wheat gluten is increased, the viscosity and extensibility are increased, and the advantage of facilitating the production of thin and strong noodles has also been known. However, for the purpose of assisting the improvement of noodles with acetylated starch, there was no idea of blending so much that kansui is not usually used.

  The details of the mechanism of the present invention are unknown, but in addition to improving the texture of noodles and imparting aging resistance with acetylated starch, it is believed to be in maintaining the pH of boiled noodles to the extent that the effect of rinsing is not impaired. . That is, under strong alkalinity, the acetyl group is released from the acetylated starch, and the released acetyl group becomes acetic acid to lower the pH of the boiled noodles. However, by increasing the amount of rinsing and maintaining the pH of the boiled noodles in a range where the rinsing effect is easily obtained, even when acetylated starch is used, the rinsing effect is sufficiently obtained and the noodle texture It is thought that it contributed to improvement. In addition, although the range of the pH of the concrete boiled noodles in this invention is 8.6-9.8, it is not restricted to this.

  EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited to the following examples.

[Preparation of acetylated starch]
(Preparation method 1)
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a 40 mass% starch suspension, and pH was adjusted to 9 by adding 3% sodium hydroxide. To this, 180 g of acetic anhydride 26 g (starch sample 1), 21 g (starch sample 2), 14 g (starch sample 3), 12 g (starch sample 4), and 6 g (starch sample 5) are each added to the dry weight of starch. While adding over a period of time, 3% concentration of sodium hydroxide was added to maintain pH 8-9, and stirring was carried out to carry out an acetylation reaction. Next, 9% concentration hydrochloric acid was added to adjust the pH to 5 to complete the acetylation reaction, 2 L of water was added for dehydration, drying, and acetylated tapioca of samples 1 to 5 shown in Table 1 below. Starch was obtained.

(Preparation method 2)
Water was added to 300 g (dry matter weight) of raw tapioca starch to prepare a starch suspension having a concentration of 40% by mass, and sodium carbonate was added to adjust the pH to 10. The vinyl acetate monomer 6g (starch sample 6), 5g (starch sample 7), and 4.5g (starch sample 8) were added to this with respect to the dry substance weight of starch, respectively, and stirring was maintained for 30 minutes. Next, 9% hydrochloric acid was added to adjust the pH to 5 to complete the acetylation reaction, 2 L of water was added to dehydrate, and dried to obtain samples 6 to 8 of acetylated tapioca starch shown in Table 1 below. It was.

  Table 1 summarizes the results of measuring the acetyl group content of the acetylated starches of the starch samples 1 to 8 prepared by Preparation Method 1 and Preparation Method 2.

[Test Example 1]
Chinese starch noodles with the composition shown in Table 2 were prepared using the starch sample 1 (test groups 1 to 13). That is, Group B raw materials mixed and dissolved in advance are added to Group A raw materials, kneaded to form a noodle band, aged for 1 hour, rolled (1.4 mm thick), and incisors (# 20) Cut out at 100 g of the cut noodle strings were each boiled in 2 L of hot water to a yield of 180%. In addition, "kansui CS" (trade name) manufactured by Oriental Yeast was used as the Kansui.

  Boiled Chinese noodles were rinsed with running water, then cooled with ice water, 2% of a loosening agent ("Ematech W-700" manufactured by Riken Vitamin) was added, and the samples were evaluated after storage at 5 ° C for 1 day and 2 days, respectively. . The evaluation was performed in 10 steps from 1 to 10 by calculating an average value by five panelists for the overall evaluation of softness, suppleness, and taste. Hard and stiff, unfavorable taste was evaluated as close to 1, and soft, supple and good taste was evaluated as close to 10. The results are shown in Table 2.

  Moreover, pH measurement was performed about the boiled Chinese noodles boiled with ice water. The pH was measured by adding 45 g of distilled water to 5 g of noodle and homogenizing, and measuring the pH of the resulting suspension. The results are shown in Table 2.

  As shown in Table 2, test groups 2, 3, 4, 7, 9, 10, in which 1.8 to 3.0 parts by weight of potassium were blended with respect to 100 parts by weight of the total amount of acetylated starch and semi-strong powder. Regarding Nos. 12 and 13, the noodles were easily loosened, and a soft and supple texture was exhibited. In particular, the test plots 7 and 9 were very preferable because they showed a good texture with a supple and slick texture. On the other hand, the test sections 6 and 11 in which the blending amount of citrus with respect to 100 parts by mass of the total amount of acetylated starch and semi-strong powder was less than 1.8 parts by mass were hard and stiff and had a poor texture as noodles. . Moreover, the test areas 5 and 8 in which the blending amount of Kansai with respect to 100 parts by mass of the total amount of acetylated starch and semi-strong powder exceeds 3.0 parts by mass has a strong taste and astringent taste, and has a texture that is not suitable as a food. there were.

[Test Example 2]
Using the starch samples 1 to 8, commercially available hydroxypropylated (sometimes abbreviated as HP) tapioca starch and hydroxypropylated phosphate-crosslinked tapioca starch, Chinese noodles having the composition shown in Table 3 were prepared (test group). 14-25). That is, Group B raw materials mixed and dissolved in advance are added to Group A raw materials, kneaded to form a noodle band, aged for 1 hour, rolled (1.4 mm thick), and incisors (# 20) Cut out at 100 g of the cut noodle strings were each boiled in 2 L of hot water to a yield of 180%. In addition, "kansui CS" (trade name) manufactured by Oriental Yeast was used as the Kansui.

  Boiled Chinese noodles were rinsed with running water, then cooled with ice water, 2% of a loosening agent ("Ematech W-700" manufactured by Riken Vitamin) was added, and the samples were evaluated after storage at 5 ° C for 1 day and 2 days, respectively. . The evaluation was performed in 10 steps from 1 to 10 by calculating an average value by five panelists for the overall evaluation of softness, suppleness, and taste. Hard and stiff, unfavorable taste was evaluated as close to 1, and soft, supple and good taste was evaluated as close to 10. The results are shown in Table 3.

  Moreover, pH measurement was performed about the boiled Chinese noodles boiled with ice water. The pH was measured by adding 45 g of distilled water to 5 g of noodle and homogenizing, and measuring the pH of the resulting suspension. The results are shown in Table 3.

  As shown in Table 3, using the acetylated starch of the above starch samples 1 to 8, test sections 18 to 25 in which 2.5 parts by mass of Kansai was added to 100 parts by mass of the total amount of acetylated starch and semi-strong powder. In regard to, the noodles were easily loosened and showed a soft and supple texture. In particular, the test sections 18 to 20 and the test sections 23 to 25 using acetylated starch having an acetyl group content of 1.2 to 2.5% show a supple and slick, good texture, and are used as acetylating agents. Test groups 18-20 using acetylated starch using acetic anhydride showed the most preferable texture. On the other hand, acetylated starch is not blended, or hydroxypropylated starch or hydroxypropylated phosphoric acid cross-linked tapioca starch is used as starch, and the blending ratio of the pan to be blended therein is the same as that in the above test sections 18-25. In the test plots 14, 15 and 17, the savory taste and astringent taste were strong, and the texture was not suitable for food.

Claims (6)

  The noodle raw material containing acetylated starch is used, and the total amount of cereal flour and starch contained in the noodle raw material is 100 parts by mass. A method for producing noodles.   The method for producing noodles according to claim 1, wherein the content of the acetylated starch in the total amount of the cereal flour and starch is 5 to 45 mass%.   The method for producing noodles according to claim 1 or 2, wherein the acetylated starch has an acetyl group content of 1.2 to 2.5%.   The method for producing noodles according to claim 1, wherein the acetylated starch is obtained by treating raw material starch with acetic anhydride as an acetylating agent.   The method for producing noodles according to claim 1, wherein the raw starch of the acetylated starch is tapioca starch.   Noodles produced by the method for producing noodles according to any one of claims 1 to 5.