JP2015091224A - Noodle and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide noodle that achieves noodle-making with better productivity as compared with the conventional one and a method for producing the noodle.SOLUTION: The noodle contains wheat flour, an adhesive paste composition and water. The adhesive paste composition contains (A) xanthan gum, (B) locust bean gum and (C) guar gum and additionally contains (D) pregelatinized starch. The method for producing the noodle has an adhesive paste solution preparation step 1 of dissolving the adhesive paste composition in water to produce an adhesive paste solution, a dough production step 2 of mixing wheat flour and the resultant adhesive paste solution and then kneading the wheat flour to produce a noodle dough, a rolling step 3 of rolling the resultant dough of noodle and a cutting step 4 of cutting the rolled dough of noodle. The adhesive paste composition contains (A) xanthan gum, (B) locust bean gum and (C) guar gum and (D) pregelatinized starch is added to the adhesive paste solution.

Description

  The present invention relates to a noodle and a method for producing the same, and more particularly to a noodle capable of producing noodles with higher productivity than before and a method for producing the same.

  Chinese noodles are manufactured by mixing flour with kana, salt, and water, kneading them, shaping them into noodles, and boiling them. The texture of noodles such as hardness, stickiness, and brittleness depends greatly on the protein content of the flour. Gluten is formed by adding water to the flour and kneading. At this time, adding an alkaline salt of water to the water creates a unique texture and elasticity in the noodles. For this reason, medium flour (protein content of 8.0 to 10.5% by mass) is generally frequently used as wheat flour suitable for the raw material powder of Chinese noodles.

  Such Chinese noodles are manufactured and sold in the form of dry noodles such as instant cup noodles as well as raw noodles and boiled noodles. Of these, dried noodles are prepared by pouring hot water or boiled in a pan to restore the noodles to their pre-drying state, but their restorability is insufficient or raw noodles are boiled There was a problem that the texture was inferior compared to. In order to solve such problems, it has been proposed to add sodium carboxymethylcellulose (CMC-Na) as a thickening paste in Chinese noodles (for example, Patent Document 1).

JP 2005-143347 A

  When manufacturing such Chinese noodles with CMC-Na added to the dough, CMC-Na is dissolved in water together with citrus or salt, and this paste is added to the flour to produce the dough. However, since CMC-Na is difficult to dissolve in water, it is difficult to dissolve CMC-Na in water. In addition, since CMC-Na is not uniform, wheat flour becomes so-called lumps, resulting in poor workability of noodle making. Such a problem is not limited to Chinese noodles, but can also occur in noodles such as udon and pasta.

  Accordingly, an object of the present invention is to provide a noodle that can be made with higher productivity than conventional methods and a method for producing the same.

  As a result of intensive studies to solve the above problems, the present inventors have used a specific thickening paste instead of CMC-Na, and the solubility of the specific thickening paste in water is α. It can be improved by using a modified starch, and it has been found that the above-mentioned problems can be solved, and the present invention has been completed.

That is, the noodle of the present invention is a noodle containing flour, a paste composition, and water.
The paste composition contains (A) xanthan gum, (B) locust bean gum, (C) gua gum, and (D) pregelatinized starch. .

  The noodles of the present invention preferably further contain (E) glucose. Moreover, in the noodles of this invention, it is preferable that the (D) pregelatinized starch with respect to the said paste composition is 1: 0.5-1: 2 by mass ratio. Furthermore, in the noodles of this invention, it is preferable that the (E) glucose with respect to the said paste composition is 4: 3 or less by mass ratio.

The noodle production method of the present invention includes a paste preparation step in which a paste composition is dissolved in water to produce a paste, and after mixing flour and the paste, knead the flour to prepare a dough for noodles. In a method for producing noodles, comprising a dough production process to be manufactured, a rolling process for rolling the obtained noodle dough, and a cutting process for cutting the rolled noodle dough,
The paste composition contains (A) xanthan gum, (B) locust bean gum, and (C) gua gum, and (D) pregelatinized starch is added to the paste liquid. It is what.

  In the manufacturing method of the noodles of this invention, it is preferable to contain (E) glucose further. Moreover, in the manufacturing method of the noodles of this invention, it is preferable that the said (D) pregelatinized starch with respect to the said paste composition is 1: 0.5-1: 2. Furthermore, in the manufacturing method of the noodles of this invention, it is preferable that the said (E) glucose with respect to the said paste composition is 4: 3 or less by mass ratio.

  ADVANTAGE OF THE INVENTION According to this invention, the noodles which can produce noodles more efficiently than before, and its manufacturing method can be provided.

It is a flowchart of the manufacturing method of the noodles of this invention.

Hereinafter, embodiments of the present invention will be described in detail.
First, the noodles of the present invention will be described. The noodles of the present invention are noodles containing wheat flour, a paste composition, and water. The paste composition comprises (A) xanthan gum, (B) locust bean gum, and (C) guagam. , Containing. In the case of Chinese noodles, it also contains citrus and salt. The noodles of the present invention further contain (D) pregelatinized starch in addition to the paste composition. As described above, conventionally, when making noodles, CMC-Na and Chinese noodles are produced by further dissolving citrus and salt in water, adding this paste to wheat flour and kneading the dough. However, since CMC-Na is difficult to dissolve in water, CMC-Na is not uniformly dissolved in water. If such a paste is used, the noodle dough is likely to be lumped, and the dough is poorly organized. Had the problem of becoming.

  Therefore, the noodles of the present invention use a paste composition containing (A) xanthan gum, (B) locust bean gum, and (C) gua gum instead of CMC-Na. Further, (D) pregelatinized starch is contained. That is, the paste composition and the pregelatinized starch are dissolved in water to form a paste solution, and noodles are produced using this. In the noodles of the present invention, the amount of (C) guagam relative to the total amount of (A) xanthan gum and (B) locust bean gum is 97: 3 to 60:40, preferably 90 as the paste composition. : 10-60: 40. If the amount of guagam added is small, the water solubility of the paste composition tends to decrease. If the amount of guagam added is large, the texture of the noodles, specifically the stiffness of the noodles, is affected. There is a risk that.

  In addition, the noodles of the present invention contain (D) pregelatinized starch in addition to the paste composition. The paste composition has higher solubility in water than CMC-Na, but it is not always sufficient. Therefore, by using (D) pregelatinized starch, the solubility of the paste composition in water is improved, and the uniform dissolution of the paste composition in water and the poorness of the noodle dough are improved. ing.

  In the noodles of the present invention, the (D) pregelatinized starch with respect to the paste composition is preferably 1: 0.5 to 1: 2. (D) If the amount of the pregelatinized starch is less than the above range, the solubility of the paste composition in water cannot be sufficiently improved, and the dough is likely to occur in the dough. May not be able to improve the badness of. On the other hand, if the amount of (D) pregelatinized starch is more than the above range, the taste and texture of the noodles may change, which is not preferable.

  Here, xanthan gum used as the component (A) is a water-soluble natural polysaccharide obtained by fermenting starch such as corn with bacteria, and a main chain in which D-glucose is bonded to β-1,4 and this main chain. It is a substance having a structure in which a side chain composed of D-mannose and D-glucuronic acid is bound to a chain anhydroglucose. Although those having a molecular weight of about 2 million to 50 million are known, those having any molecular weight can be used in the noodles of the present invention. The locust bean gum used as the component (B) is a polysaccharide obtained by separating and crushing the endosperm of carob tree beans mainly inhabiting the Mediterranean coastal region, and is mainly composed of galactose and mannose. (C) Gua gum used as a component is a mucus substance contained in the endosperm portion of the seed of the leguminous plant gua, the main component is galactomannan, and galactose and mannose are combined in a ratio of about 1: 2. is there.

  The pregelatinized starch is, for example, a transparent or translucent paste liquid obtained by suspending and dispersing β-starch in water or an alkaline aqueous solution and heating as necessary, or rapidly dehydrating it. It is the one that has been dried and powdered. The pregelatinized starch that can be used in the noodles of the present invention is not particularly limited as long as it is generally used as pregelatinized starch. For example, corn starch, waxy corn starch, high amylose corn starch, potato starch, wheat Mention may be made of starch, tapioca starch, mung bean starch, sago starch, rice starch, pea starch and the like.

  The noodles of the present invention may further contain (E) glucose. By adding glucose, the solubility of the paste composition in water can be further improved. There is no restriction | limiting in particular about the addition amount of glucose, What is necessary is just to set suitably according to a consumer's liking. For example, (E) glucose should just be about 4: 3 or less by mass ratio with respect to a paste composition.

  In the noodles of the present invention, the ratio of the paste composition to the total amount of the flour and the paste composition is preferably 0.1 to 1.5% by mass, more preferably 0.2 to 1.0. More preferably, it is mass%. If the amount of the paste composition added is less than 0.1% by mass, the solubility of the paste composition in water cannot be sufficiently improved, and the dough is liable to occur in the dough. It may not be easy. On the other hand, if it exceeds 1.5% by mass, not only the economic efficiency is lowered, but also the influence on the stiffness of the noodles or the noodle making itself may be difficult.

  Furthermore, in the noodles of the present invention, the ratio of (A) xanthan gum and (B) locust bean gum in the paste composition is not particularly limited, but the amount of (A) xanthan gum is (B) locust bean. The amount is preferably equal to or greater than that of the gum. When the component (A) is blended in the same amount or more as the component (B), the noodles can be given firmness without causing changes in taste and odor. In the noodles of the present invention, in the total amount of the component (A) and the component (B), the blending ratio of the component (A) is 50 to 80% by mass, more preferably 50 to 65% by mass. preferable.

  In the noodles of the present invention, wheat flour conventionally used for noodles can be used as the flour. For example, the flour used in the noodle dough is not limited to the type of flour, and normal flour such as thin flour, medium flour, semi-strong flour, strong flour, durum flour, etc. may be used alone or in appropriate combination. Of these flours, it can be selected as appropriate according to the type of noodles of interest, but it is preferable to use medium strength flour.

  In the noodles of the present invention, in addition to wheat flour, other flours such as buckwheat flour, rice flour, rye flour, barley flour, tapioca starch, potato starch, corn starch, waxy starch, wheat starch, and processed starches thereof Other protein materials such as starch, wheat protein, soybean protein, milk protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder; fats and oils such as animal and vegetable oils and fats; powdered oils and fats; Auxiliary materials and additives such as emulsifiers, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, and dextrins may be appropriately added depending on the purpose.

  Furthermore, in the noodles of the present invention, the paste composition contains (A) xanthan gum, (B) locust bean gum, and (C) guagum, but does not impair the effects of the present invention. Within the range, the paste composition may contain other thickening paste. Other thickening pastes include, for example, gum arabic, carrageenan, caraya gum, gum tragacanth, quince seed (malmello), casein, dextrin, gelatin, sodium pectate, sodium alginate, methylcellulose, CMC, hydroxypropylcellulose, polyacryl Examples thereof include sodium acid, tamarind gum, and magnesium silicate. The thickening paste may be used alone or in combination of two or more.

  The noodles of the present invention are noodles containing wheat flour, a paste composition, and water. As the paste composition, (A) xanthan gum, (B) locust bean gum, and (C) guagam. , And (D) it is only important to contain pregelatinized starch, which can provide noodles that can be made with better productivity than conventional ones, There is no particular limitation on the above. When applying the noodles of the present invention to Chinese noodles, kansui may be added in addition to the paste composition. In addition, about kansui, what was conventionally used for manufacture of noodles can be used.

Next, the manufacturing method of the noodles of this invention is demonstrated.
FIG. 1 is a flowchart of a method for producing noodles according to the present invention. The method for producing noodles according to the present invention comprises a paste preparation step 1 for producing a paste by dissolving a paste composition in water, flour and the paste. After mixing the liquid, dough production process 2 to knead flour to produce noodle dough, rolling process 3 to roll the noodle dough obtained, and cutting process 4 to cut the rolled noodle dough, Have.

  In the method for producing noodles of the present invention, the paste composition contains (A) xanthan gum, (B) locust bean gum, and (C) guagum, and (D) pastes pregelatinized starch. Add to the liquid. By adding (D) to the paste solution, the solubility of the paste composition is improved, and noodle making becomes possible with higher productivity than before.

  As described above, in the method for producing noodles of the present invention, (E) glucose may be further added to the paste. The (D) pregelatinized starch for the paste composition is preferably 1: 0.5 to 1: 2 by mass ratio, and the (E) glucose for the paste composition is preferably 4: 3 or less by mass ratio. The ratio of the paste composition to the total amount of the flour and the paste composition is preferably 0.1 to 1.5% by mass.

  In the production of the noodles of the present invention, a paste liquid is prepared using a paste composition containing the components (A) to (C), and a gelatin preparation step 1 in which pregelatinized starch is further added thereto, It is only important to have the dough manufacturing process 2 in which wheat flour is kneaded using the obtained paste, and otherwise known methods can be employed. For example, the noodle dough obtained in the above-mentioned dough production process 2 is rolled up to a predetermined thickness with a rolling pin or the like (rolling process 3), and the dough stretched to a predetermined thickness is cut into a predetermined length to make noodles (Cutting step 4). When producing the noodles of the present invention, starch may be used as needed for dusting. The noodle production method of the present invention can be suitably applied particularly to Chinese noodles. In this case, in the paste preparation step 1, noodles may be produced by adding kansui in addition to the paste composition.

Hereinafter, the noodles of the present invention will be described in more detail using examples.
Using the materials shown in Tables 1 to 5 below, Chinese noodles of Examples 1 to 17 and Comparative Examples 1 to 9 were produced according to the ratios in the table. In addition, the unit of the raw material in a table | surface is a mass part. The procedure for preparing Chinese noodles is as follows.

<Sizing solution preparation process>
First, according to Tables 1 to 3, as an example, pan, salt, xanthan gum, locust bean gum, guar gum, and pregelatinized starch were each weighed, and salt and salt were dissolved in water, and then xanthan gum and locust bean gum Then, gua gum and pregelatinized starch were added and mixed well, then sesame oil was added and stirred well to prepare a paste solution. In addition, as a comparative example, citrus and salt were dissolved in water, then the remaining ingredients shown in Tables 4 and 5 were added and mixed well, and then sesame oil was added and stirred well to prepare a paste solution.

<Dough manufacturing process>
Next, medium flour was drilled into a bowl to create a mountain, and a large depression was made in the center of this mountain. The paste prepared earlier was poured into this depression, and the fingers were raised and stirred to break up. The shattered dough was put together, made into a thickness of about 1 cm with a rolling pin, the dough was folded in half, and rotated 90 degrees. The operation of applying this dough was performed three times in total. The obtained dough was put in a noodle making machine. The dough that came out of the noodle making machine was folded in half, and the waki was put in the noodle making machine first. This operation was repeated 10 times. Next, fold at 1/3 of the dough, put the waji in the noodle making machine first, then fold at the 1/3 of the opposite side, put the waji in the noodle making machine I put it in. Lastly, the dough was folded in half, and I was put in the noodle making machine first. The obtained dough was wrapped in wrap and allowed to sleep for 20 minutes.

<Rolling process, cutting process, boiled>
The dough after aging was placed in a noodle making machine as it was, and the dough was stretched thinly. This operation was performed four times, and the fabric was gradually stretched to 2.5 mm, 2.0 mm, 1.5 mm, and 1.0 mm. The noodles were cut out from the stretched dough with a noodle making machine, the noodles were cut to about 20 cm, and the cut noodles were boiled and tightened with water to produce Chinese noodles.

  For each Chinese noodle, the evaluation of the solubility of the paste and the ease of uniting of the dough were conducted for the Chinese noodle dough during noodle making. The evaluation methods and evaluation criteria for each item are as follows. The evaluation results are shown in Tables 1 to 5.

<Ease of gathering dough>
In the above-mentioned dough manufacturing process, after the flour and each paste solution were mixed and shattered, when the shattered dough was put together, it was confirmed whether the dough was easily organized. Evaluation is based on the unit of Comparative Example 2 in which the dough was prepared with water in which citrus and sodium chloride were dissolved, and the case where the dough was gathered in a shorter time than Comparative Example 2 and became a uniform dough Although it took less time than 2, it was marked with ○ when the fabric was found to be non-uniform, and marked with × when it took a long time to summarize from Comparative Example 2.

<Solubility of paste composition>
When preparing each paste, each material was dissolved in water using a three-one motor (FBL1200: manufactured by Shinto Kagaku Co., Ltd., rotation speed: 320 rpm, stirring time: 15 minutes), and the number of lumps was counted visually. . The evaluation was ◎ when the number of lumps was 0, ◯ when the number of dams was 1 to 5, △ when the number of dams was 6 to 10, and △ The number exceeding 10 was taken as x.

  From Tables 1 to 5, it can be seen that the Chinese noodles of the examples are easy to dissolve in the water of the paste composition and easy to collect the dough, and thus are easy to handle in the dough manufacturing process. In addition, the Chinese noodles of the examples were adapted to the dough as compared with Comparative Example 2 (without the paste composition) because the paste liquid was a viscous liquid when the paste liquid was added to the flour. It was easy.

  In Examples 1 to 6, the addition amount of (D) pregelatinized starch was changed, but when (D) pregelatinized starch with respect to the paste composition was less than 1: 0.5 by mass ratio, the paste was used. Although the solubility of the material composition was slightly lowered, it was in a range not causing any particular problems.

  In Examples 15 to 17, the amount of citrus and salt was 0.5 parts by mass, and the amount of (E) glucose added was changed. From these data, (E) By adding glucose, the paste was used. It can be seen that the solubility of the composition can be improved.

  In addition, Comparative Example 1 includes (A) xanthan gum, (B) locust bean gum, and (C) guar gum, but does not contain (D) pregelatinized starch, and includes a paste composition. Compared with Comparative Example 2 that does not, the dough is more easily organized. However, it turns out that the solubility of a paste composition is bad compared with Examples 1-6 which have added (D) pregelatinized starch.

  In Comparative Example 3, only CMC-Na is added. In Comparative Examples 4 and 5, CMC-Na and (D) α-starch are added. ) It can be seen that the solubility of the paste composition is poor even when the pregelatinized starch is added. Moreover, although the comparative example 5 increased CMC-Na and (D) pregelatinized starch compared with the comparative example 4, the change was not looked at by the solubility of the paste composition. From this, it can be seen that (D) the pregelatinized starch alone does not have the effect of improving the solubility of the paste composition.

  Comparative Examples 6 to 8 all have (D) pregelatinized starch added, but among (A) xanthan gum to (C) gua gum, only two components are each 0.1 parts by weight, for a total of 0.2 parts by weight. It is added. When the comparative examples 6-8 are seen, the solubility of the paste composition is improved, but with respect to the ease of uniting the dough, the examples 1-17 in which (A) xanthan gum to (D) pregelatinized starch are used in combination. The result is inferior to that. Comparative Example 9 was obtained by adding 0.2 parts by mass of (D) pregelatinized starch and (A) xanthan gum. Both the ease of dough and the solubility of the paste composition were found in Examples 1 to 3. The result is inferior to 17.

  From the above, it can be seen that the solubility of the paste composition cannot be improved unless (A) xanthan gum, (B) locust bean gum, (C) guagam, and (D) pregelatinized starch are used in combination.

1 Paste preparation process 2 Fabric manufacturing process 3 Rolling process 4 Cutting process

Claims (8)

In noodles containing flour, a paste composition, and water,
Noodles characterized in that the paste composition contains (A) xanthan gum, (B) locust bean gum, and (C) gua gum, and (D) pregelatinized starch.   The noodle according to claim 1, further comprising (E) glucose.   The noodle according to claim 1 or 2, wherein the (D) pregelatinized starch with respect to the paste composition has a mass ratio of 1: 0.5 to 1: 2.   The noodles according to claim 2 or 3, wherein the (E) glucose with respect to the paste composition is 4: 3 or less in mass ratio. A paste preparation step for producing a paste by dissolving the paste composition in water, a dough production step for producing a noodle dough by kneading the flour and mixing the flour and the paste, and a noodle obtained In a method for producing noodles, comprising a rolling step of rolling the dough and a cutting step of cutting the rolled noodle dough,
The paste composition contains (A) xanthan gum, (B) locust bean gum, and (C) gua gum, and (D) pregelatinized starch is added to the paste liquid. A method for producing noodles.   Furthermore, the manufacturing method of the noodle of Claim 5 containing (E) glucose.   The method for producing noodles according to claim 5 or 6, wherein the (D) pregelatinized starch with respect to the paste composition has a mass ratio of 1: 0.5 to 1: 2.   The method for producing noodles according to claim 6 or 7, wherein the (E) glucose with respect to the paste composition is 4: 3 or less in mass ratio.

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