JP2015142583A - Konjac-containing noodles and production method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide konjac-containing noodles which hardly become excessively soft and hardly make soup turbid but are resilient and provide a good mouthfeel like raw noodles.SOLUTION: The konjac-containing noodles comprise: main ingredients; 0.25 pt.mass or more and less than 15.0 pts.mass of a heat-irreversible konjac gel relative to 100 pts.mass the main ingredients; and from 6 mass% to 35 mass% inclusive of water relative to the total mass of the noodles.

Description

  The present invention relates to a konjac-containing noodle and a method for producing the same.

  2. Description of the Related Art Conventionally, a method for producing noodles by so-called multi-hydrolysis kneading, which makes a noodle dough having a moisture content of 35% or more is known. Noodles produced by this method are generally referred to as polyhydrated noodles, have a good gluten network structure, are smooth and firm, and have a very good texture. Therefore, it is used for raw noodles.

  However, when drying multi-hydrated noodles, it naturally takes time to dry and is inefficient. Moreover, since it takes time to dry, the surface of the noodles is rough, for example, cracks and foaming occur, and smoothness is lost. Furthermore, when processing such as steaming is performed to make it alpha, the noodle strings adhere to each other, resulting in a noodle mass that is very loose.

Further, such noodles cause a quality change or a quality deterioration due to “noodle elongation” regardless of the kind such as dry noodles, instant noodles, steamed noodles, and noodles. This is due to water absorption of components such as starch and protein contained in the noodles. Therefore, the quality change or the quality deterioration due to “noodle elongation” cannot be largely prevented.
In addition, in order to improve the texture of the noodles, konjac powder or powdered konjac gel is also added to the main raw material. However, conventionally known noodles containing konjac powder or powdered konjac gel have a problem that it takes time to return to hot water.

Japanese Patent Publication No. 64-5858 JP 2007-014355 A JP-A-7-327622 Japanese Patent Laid-Open No. 10-155440 Japanese Patent No. 4206469 JP 2010-207151 A

  Instant noodles cannot be eaten unless they are reconstituted with normal hot water. Instant noodles have a different texture than raw noodles because the composition and manufacturing process are assembled so that they can be eaten with hot water for a certain period of time. That is, deep-fried noodles are greasy per se and tend to stretch quickly with hot water. Non-fried noodles take time to return to the hot water, and the texture is hard and firm.

  An object of the present invention is to provide a konjac-containing noodle that does not easily stretch noodles, has less turbidity in soup, has a firm texture, has a texture of raw noodles, and a method for producing the same.

  The konjac-containing noodles according to one embodiment of the present invention are a main raw material, a thermally irreversible konjac gel of 0.25 parts by mass or more and less than 15.0 parts by mass with respect to 100 parts by mass of the main raw material, and the total mass of the noodles. 6% by mass or more and 35% by mass or less of water. The konjac-containing noodles according to one embodiment of the present invention have a porous structure, a cross-sectional porosity of 2.0% to 13.0%, and a cross-sectional unit porosity of 0.01% to 2. It is preferable that it is 5% or less.

  The method for producing konjac-containing noodles according to another aspect of the present invention includes a main raw material, and a thermally irreversible konjac gel of 0.25 parts by mass or more and less than 15.0 parts by mass with respect to 100 parts by mass of the main raw material, A noodle dough is prepared from a dough material containing more than 30 parts by mass and less than 50 parts by mass of water with respect to 100 parts by mass of the main raw material, and a noodle string is formed from the noodle dough, immediately over 20 to 60 seconds. It includes steaming and then drying with hot air higher than 70 ° C. and lower than 110 ° C. to form konjac-containing noodles having a moisture content of 6% by mass to 35% by mass with respect to the total mass of the noodles.

  According to the present invention, it is possible to provide a konjac-containing noodle having little turbidity in a soup, having a firmness and a good texture, and having a texture of raw noodles and a method for producing the same.

The electron micrograph which shows the cross section of the konjac containing noodles manufactured in Example 1. FIG. The electron micrograph which shows the cross section of the noodles manufactured using the konjac flour in the comparative example 3. The electron micrograph which shows the cross section of the noodle manufactured with the conventional manufacturing method of the comparative example 12. The scheme figure which shows one example of the manufacturing method of a konjac containing noodle.

  The konjac-containing noodles according to the present invention are based on the total mass of the main raw material, a thermally irreversible konjac gel of 0.25 parts by mass or less and less than 15.0 parts by mass with respect to 100 parts by mass of the main raw material, And 6 to 35% by weight of water.

  The konjac used in the present invention is greatly different in structure and properties from the konjac powder (konjac powder) used in Patent Document 4, for example.

  The main component of konjac flour is glucomannan, and the basic structure is D-glucose and D-mannose bound by β-1,4 bonds at a ratio of about 1: 1.6, one for 50 to 60 sugar residues. Have branches at a rate of. Further, an acetyl group is present at a ratio of 1 to 19 sugar residues. The three-dimensional structure is round and the sugar chain is folded. The slow density of konjac powder is in the range of 0.10 to 0.15 kg / L, on the order of 0.12 kg / L, and the density is in the range of 0.12 to 0.16 kg / L, on the average of 0.002. It is about 15 kg / L.

  On the other hand, when the konjac powder is sufficiently swollen with water, and an alkali (calcium hydroxide) is added to the obtained hydrate and heated, it becomes a heat irreversible konjac gel (konjac). That is, when an alkali is added, a low-molecular organic acid is eliminated, and glucomannan is partially bonded by a hydrogen bond, and this point becomes a node to form a network structure. Inside the network structure, fibers are intertwined in a complex manner, and a large amount of water is retained. This water plays the role of creating the elasticity and transparency of konjac. The loose density of the heat irreversible konjac gel (konjac) is in the range of 0.3 to 1.3 kg / L, on average about 0.81 kg / L, and the dense density is 0.3 to 1.3 kg / L. In the range, it is about 0.82 kg / L on average. Thus, since heat irreversible konjac gel (konjac) retains a large amount of water, it has a higher density and higher density than konjac powder, and the difference between the density and density is small. Hereinafter, the heat irreversible konjac gel may be simply referred to as “konjac”, but the term “konjac” is intended to have a different meaning from konjac flour as described above.

  The konjac-containing noodles according to the present invention are based on the total mass of the main raw material, a thermally irreversible konjac gel of 0.25 parts by mass or less and less than 15.0 parts by mass with respect to 100 parts by mass of the main raw material, Therefore, the noodle elongation after reconstitution with hot water can be 1.6% or less, and the turbidity of the soup during reconstitution can be 35.0% or less.

  The konjac-containing noodles according to one embodiment of the present invention have a cross-sectional porosity of 2.0% to 13.0% and a cross-sectional unit porosity of 0.01% to 2.5%. preferable.

  In FIG. 1, the example of the fine structure of the konjac containing noodles concerning embodiment is shown. The dried noodles contain 10% by mass of water. The konjac used for this konjac-containing noodles is obtained by pulverizing konjac, which is obtained by kneading konjac flour with water and then boiling it with an alkaline solution and boiling it. It is liquid. As shown in FIG. 1, the konjac-containing noodle according to the embodiment has a plurality of fine cavities (regions displayed in black in the drawing) and is porous. During hot water reconstitution, hot water enters this cavity, and the konjac component uniformly dispersed inside the konjac-containing noodles is swollen again. As a result, the noodles are quickly brought into a eating state and become elastic noodles derived from the konjac component. The konjac component contained in the konjac-containing noodles is derived from the konjac component added to the main raw material during the production of the dry noodles. As described above, the konjac component contained in the konjac-containing noodle according to the present invention is not a so-called konjac powder, but is present as particulate konjac (konjac gel). The particulate konjac is present in the konjac-containing noodles, preferably in a substantially uniform manner. At the time of noodle production, the particulate konjac is dispersed and used in a state showing fluidity, the particulate konjac is sufficiently contained in water, and dried with the konjac structure open, Since the water content is reduced, it quickly recovers when re-swelled with hot water for eating.

  FIG. 2 shows a cross section of noodles containing konjac flour. As in FIG. 1, the area displayed in black is a cavity. For this noodles, konjac flour crushed konjac potatoes is used. In order to swell konjac powder with water, it is known to have a long time. That is, konjac flour cannot swell sufficiently during the production of noodles. Even inside the noodles, the konjac flour structure is not open, so re-swelling with hot water for eating is slow. For this reason, the noodles containing the konjac powder of FIG. 2 cannot obtain the elasticity derived from konjac unlike the konjac-containing noodles according to the embodiment of the present invention of FIG.

  In FIG. 3, the cross section of the noodles manufactured by the conventional method is shown. As in FIG. 1, the area displayed in black is a cavity.

“Porosity” is the ratio of the total void area in the cross-sectional area when noodles are cut in a direction perpendicular to the longitudinal direction. It can be expressed by the following formula. The “porosity” is a ratio of “the area obtained by adding the areas of all the voids existing in one cross section” to “one cross sectional area of one noodle”. In the konjac-containing noodle according to the present invention, the porosity is preferably 2.0% or more and 13.0% or less when cut at any position of the noodle.

“Unit porosity” is the ratio of the area of one void to the cross-sectional area when noodles are cut in a direction perpendicular to the longitudinal direction. “Unit porosity” is the ratio of “area of one void” as the minimum unit to “one cross-sectional area of one noodle”. In the konjac-containing noodle according to the present invention, the unit porosity is preferably 0.01% or more and 2.5% or less when cut at any position of the noodle.

  The konjac-containing noodles according to the present invention may have the porous structure described above even when the noodles are cut at any position.

  The konjac-containing noodles may be reconstituted with water for 1 minute to 5 minutes under the condition of boiling 80 g of noodles in 500 mL of hot water. Alternatively, konjac-containing noodles may be reconstituted by immersing 80 g of noodles in boiling water of about 500 mL for 1 minute to 5 minutes. Assuming that the time immediately after performing hot water reconstitution suitable for such a meal is the reference time (that is, 0 minutes), the noodles when 5 minutes have elapsed from the reference time (that is, “after 5 minutes”) are as follows: The properties represented by “noodle elongation” and “soup turbidity increase” are shown.

“Soggy Rate of Noodle” means “mass of noodles after 5 minutes” with respect to “mass of noodles immediately after reheating the noodles (base time 0 minutes)” per 1 g of konjac-containing noodles. Is the ratio. That is, the value obtained by dividing "mass of noodles after 5 minutes (g)" by "mass of noodles immediately after reconstitution with hot water (g)" is further divided by "mass of noodles containing konjac (g)". It is a value multiplied by “100”. The larger this value, the faster the noodles grow. The noodle elongation of the konjac-containing noodle according to the present invention is 1.6% or less regardless of the shape and size of the noodle, that is, regardless of the width and / or thickness of the noodle.

“Change Rate of Soup's Turbidity” means “The turbidity of soup immediately after konjac-containing noodles are reconstituted with water (base time 0 minutes)” and “the turbidity of soup's turbidity” The “turbidity change value” obtained by subtracting the “turbidity immediately after returning (reference time 0 minutes)” is the “turbidity immediately after returning the konjac-containing noodles to hot water (reference time 0 minutes)” (ie, “food setting It is a value obtained by multiplying the value divided by “turbidity of time”) by the numerical value “100”. The larger this value is, the greater the turbidity of the soup due to the dissolution from the noodles. In the konjac-containing noodle, the turbidity increase rate of the soup is 35% or less regardless of the shape and size of the noodle, that is, regardless of the width and / or thickness of the noodle.

  The konjac-containing noodle according to the present invention is manufactured through a step of drying noodle strings produced from the dough material. The konjac-containing noodle according to the present invention contains 6% by mass or more and 35% by mass or less of water with respect to the total mass. The konjac-containing noodles may be distributed at room temperature, refrigerated and / or frozen. For example, the state at the time of distribution may be selected according to the amount of water contained in the konjac-containing noodles. In the case of konjac-containing noodles having a high water content, for example, when the water content is 18 to 35% by mass, the product may be designed to be distributed in a refrigerator and / or frozen state. In the case of konjac-containing noodles with a low water content, for example, when the water content is 6 to 14.5% by mass, the product may be designed to circulate at normal temperature. Thus, the water content of the konjac-containing noodles is more preferably 6 to 14.5% by mass or 18 to 35% by mass depending on the distribution form.

  The manufacturing method of the konjac-containing noodle is based on 100 parts by mass of the main raw material, heat irreversible konjac gel of 0.25 parts by mass or more and less than 15.0 parts by mass with respect to 100 parts by mass of the main raw material. Noodle dough is prepared from a dough material containing more than 30 parts by weight and less than 50 parts by weight, preferably 35 parts by weight to less than 50 parts by weight, more preferably 35 parts by weight to 45 parts by weight, Noodle strings are immediately formed, steamed for 20 seconds to 60 seconds, and then dried with hot air higher than 70 ° C. and lower than 110 ° C., so that the final moisture is 6% by mass or more to 35% by mass with respect to the total mass of the noodles. Forming konjac-containing noodles having a mass% or less.

  An example of a specific method for preparing a heat irreversible konjac gel (konjac) will be described. 36 g of konjac flour is immersed in 500 mL of water for 30 minutes to 4 hours. The swollen konjac thus obtained is treated with an alkaline solution in which 0.5 g of calcium hydroxide is dissolved in 50 g of water. Here, examples of the alkaline solution used include sodium hydroxide solution and calcium hydroxide solution. The treatment with the alkaline liquid is performed by allowing the swollen konjac to be contained in the alkaline liquid and leaving it for 30 to 60 minutes, for example. Next, the swollen konjac treated with the alkaline solution is heat-treated. The heat treatment is performed, for example, by exposing to an environment of 100 ° C. for 30 to 60 minutes. The solution used for the heat treatment may be a solution used for the treatment of the alkali solution or water newly added after washing the alkali solution with water. After the treatment with the alkaline solution, the obtained konjac is forcibly stirred. By forced stirring, the konjac component is ground and becomes finer particulate konjac. The forced stirring may be performed by grinding with a food mixer, for example. A fluid konjac gel is prepared by such a method.

  Alternatively, as konjac having fluidity, for example, those commercially available from Ashiya Honpo Co., Ltd. under the trade name “Nanocon” (registered trademark) (see Japanese Patent No. 4945132) may be used.

  Hereinafter, with reference to FIG. 4, an example of the manufacturing method of the konjac containing noodles based on this invention is demonstrated.

  A liquid konjac with a fluidity of 0.25 parts by mass or more and less than 15.0 parts by mass with respect to 100 parts by mass of wheat flour exceeds 30 parts by mass and less than 50 parts by mass, preferably 35 parts by mass or more and 45 parts by mass or less Knead | mixed the dough formulation containing water (S1). Next, the dough composition is cut into an appropriate length to form a noodle string (S2). Steam this to make the starch alpha. For example, the noodle strings are immersed in boiling hot water for a predetermined time, for example, 20 seconds to 60 seconds (S3). Next, the steamed noodle strings are put into a retainer and dried with a hot air dryer (higher than 70 ° C. and lower than 110 ° C.) (S4). The dried noodles are cooled to form konjac-containing noodles having a final moisture content of 6 to 35% by mass (S5).

  The noodles obtained by such a method can be boiled for 3 minutes in the case of bag-type noodles, and can be eaten in 3 minutes in the case of cup-type noodles. The noodles may be straight noodles or wavy noodles. Such noodles are easy to loose after boiling and have little noodle elongation. The texture is very close to that of raw noodles.

  The noodle dough may be made by kneading the raw materials. Kneading may be performed by any known conventional method.

  The dough formulation basically includes the main ingredients, water, konjac and salt. Optionally, other additives may be included. Noodle dough is prepared by kneading the dough blend.

  The “main raw material” is not limited to these, but any known flour including, for example, flour such as strong flour, semi-strong flour, thin flour and durum semolina, and rice flour and corn flour, such as potato Potato, sugarcane, tapioca and the like, and modified starch obtained by processing these by known means.

  Examples of other additives include, but are not limited to, known additives commonly used as citrus, vegetable protein, egg powder, potato flour, emulsifier, thickening polysaccharide, pigment, and food additive Is mentioned. The additive may be selected according to the characteristics of the final product, for example, the type of noodles, for example, the characteristics of Chinese-style, Japanese-style and European-style noodles.

  Kansai is made from potassium carbonate, sodium carbonate, sodium bicarbonate, phosphoric acid potassium salt or sodium salt that complies with component specifications, and one or a mixture of two or more, or diluted with an aqueous solution or flour of these. (Official food additives based on the Food Sanitation Law). In the method for producing konjac-containing noodles according to the present invention, Kansui that satisfies the requirements of the above-mentioned component specifications can be used. In addition, as long as it has a function as a phosphor, it is possible to use an alternative substance or to use an alternative substance together with an alternative. The blending ratio of flour, salt, water and other additives is not particularly limited.

  Formation of the noodle strings from the prepared noodle dough may be performed by rolling into noodle strips, cutting out into noodle strings, and / or processing into noodle strings using an extruder. As described above, noodle bodies having other shapes may be used instead of the noodle strings. Any known means may be used as a method of forming each shape of noodle body.

  The shape of the noodle body may be any form generally known as noodles depending on the form of the final product, such as Chinese noodles, pasta, udon and buckwheat. For example, in the case of Chinese noodles, spaghetti, udon and buckwheat, it may be in the form of a string. In this case, the “noodle body” may be called “noodle strip”. Alternatively, it may have a shape suitable for any pasta or Chinese noodle known to those skilled in the art.

  The konjac-containing noodle according to the present invention includes forms such as dry noodles, instant noodles, and semi-raw noodles, and also includes noodles distributed at room temperature, refrigerated and / or frozen. Moreover, the manufacturing method of the konjac containing noodles which concerns on this invention also includes the manufacturing method peculiar to dry noodles, instant noodles, half noodles, etc., and the manufacturing method of the noodles distribute | circulated by normal temperature, refrigeration and / or freezing.

  You may provide the konjac containing noodles based on this invention in the state accommodated in any well-known containers, such as a cup, a box, or a bag, for example. For example, one serving may be enclosed in a resin sachet, or a plurality of servings may be enclosed and provided in one resin bag. Further, the konjac-containing noodles for one serving or a plurality of servings may be provided by being enclosed in one bag together with the soup stock and / or kaya kaku which are each enclosed in a sachet. Further, for example, noodles, soup, and kayaku may be provided as a serving in a polystyrene or paper cup.

  An example of a method for cooking konjac-containing noodles is as follows. Boil hot water in a pan, and after boiling, add konjac-containing noodles and leave or boil for about 1 minute to about 5 minutes. If desired, the hot water may be seasoned and heated and / or ingredients may be added. Moreover, the other example of the cooking method is as follows. Water may be poured into the konjac-containing noodles contained in the container and heated by microwaves using a microwave oven or the like, or may be heated by ultra-low frequencies using an IH cooker or the like. However, the present invention is not limited to these, and the konjac-containing noodles may be cooked by a known means such as heating from water, heating in hot water, or immersing in hot water over a necessary time.

  Seasoning to hot water may be performed by any one of the seasonings known by the cook, or may be performed by using an element of a dedicated soup. The soup base may be a liquid concentrated soup base or a powder soup base.

  The konjac-containing noodles according to the present invention have a fine porous structure, so the recuperation time is short, the resilience and elasticity are excellent, and changes in physical properties over time such as noodle elongation and turbidity of soup There are few.

  Although the konjac-containing noodles according to the present invention are dried, they have the characteristics that they have a texture similar to that of raw noodles, that is, they are smooth and smooth, have a firmness as a plump, and are difficult to stretch.

Examples The present invention will be further described based on the following examples. In the following examples, the unit “%” is mass%.

<Production example>
Konjac was prepared as follows. 36 g of konjac flour (konjac flour, Ashiya Honpo Co., Ltd.) was immersed in 450 mL of water for 30 minutes. An alkaline solution in which 0.5 g of calcium hydroxide was dissolved in 50 mL of water was added to the konjac flour swollen material and left for 30 minutes. This suspension was heated at 100 ° C. for 30 minutes to obtain konjac. The konjac was cooled to room temperature. Next, using a food mixer, the konjac was ground for 30 minutes to obtain a liquid konjac with fluidity. The particulate konjac contained therein had an average particle size of 2.66 mm, a minimum particle size of 1.30 mm, and a maximum particle size of 4.35 mm. This was used in Example 4 below.

Example 1
1000 g of flour as the main raw material was put into a mixer. Konjac (“Nanocon”, average particle size 0.16 mm) 50 g (5 parts by mass with respect to 100 parts by mass of flour) and 400 g of water (40 parts by mass with respect to 100 parts by mass of flour) were mixed, and 30 g of salt was added thereto. After adding 10 g of Kansui and stirring and dissolving, it was put into the mixer and kneaded to make a noodle dough. Next, the noodle dough was rolled and rolled to a thickness of 1.30 mm according to a conventional method, and cut out with a No. 20 round blade to obtain a raw noodle string having a width of 1.5 mm. The raw noodle strings were cut quantitatively, stored in a retainer with 95 ° C. boiling water for 30 seconds and dried in hot air at a temperature of 95 ° C. and a wind speed of 10 m / s for 32 minutes to obtain konjac-containing noodles. The obtained konjac-containing noodles had a water content of 10 to 12% by mass. The temperatures described in the production examples are all temperatures set as the interior temperature for drying.

(Examples 2 to 3) Examples in which the amount of water was changed The amounts of water to be added were 350 g and 450 g, respectively (35 parts by mass and 45 parts by mass with respect to 100 parts by mass of flour, respectively). Konjac-containing noodles were produced by the same method using the same materials. The obtained konjac-containing noodles were designated as Example 2 and Example 3, respectively.

(Example 4) Example in which the properties of konjac were changed Except for using the konjac produced in the above production example, konjac-containing noodles were produced in the same manner using the same materials as in Example 1. The obtained konjac-containing noodle was defined as Example 4.

(Examples 5 to 8) Examples in which the amount of konjac was changed 2.5 g, 5 g, 10 g, and 100 g of konjac (each 0.25 mass part, 0.5 mass part, and 1 mass with respect to 100 mass parts of flour) Konjac-containing noodles were prepared using the same materials as in Example 1 except that the content was 10 parts by mass. The obtained konjac-containing noodles were designated as Example 5, Example 6, Example 7, and Example 8, respectively.

(Examples 9 to 11) Examples of changing the time with boiled konjac-containing noodles by the same method using the same materials as in Example 1 except that the time was boiled for 20 seconds, 45 seconds, and 60 seconds, respectively. did. The obtained konjac-containing noodles were designated as Example 9, Example 10, and Example 11, respectively.

(Examples 12 to 15) Examples of changing the drying temperature and drying time Except that the drying temperature and drying time were 80 ° C./60 minutes, 90 ° C./42 minutes, 100 ° C./25 minutes, and 105 ° C./18 minutes, respectively. Prepared konjac-containing noodles by the same method using the same materials as in Example 1. The obtained konjac-containing noodles were designated as Example 12, Example 13, Example 14, and Example 15, respectively. The water content of the konjac-containing noodles of Examples 12 to 15 was 10 to 12% by mass.

(Examples 16 to 20) Examples in which the drying time was changed The same method using the same materials as in Example 1 except that the drying times were 4 minutes, 5 minutes, 9 minutes, 12 minutes, and 74 minutes, respectively. As a result, konjac-containing noodles were prepared. The obtained konjac-containing noodles were designated as Example 16, Example 17, Example 18, Example 19, and Example 20, respectively. The moisture content of the konjac-containing noodles of Examples 16, 17, 18, 19 and 20 was 34.8% by mass, 31.6% by mass, 20.0% by mass, 17.6% by mass and 6.0% by weight, respectively. there were.

(Comparative Examples 1-2) Example in which the amount of water was changed Except that the amount of water to be added was 300 g and 500 g (30 parts by mass and 50 parts by mass, respectively, with respect to 100 parts by mass of flour) and Example 1 Noodles were produced by the same method using the same materials. The obtained noodles were referred to as Comparative Example 1 and Comparative Example 2, respectively.

(Comparative example 3) The example which changed the konjac material It is the same as that of Example 1 except having added 4 g of konjac flours (0.4 mass parts with respect to 100 mass parts of wheat flour) instead of the konjac of Nanocon or a manufacture example. Noodles were produced by the same method using various materials. The obtained noodle was designated as Comparative Example 3. The amount of glucomannan in the konjac flour of Comparative Example 3 and the amount of glucomannan in Example 1 were made equal.

(Comparative example 4) The example which changed the quantity of konjac Noodles were manufactured by the same method using the material similar to Example 1 except not adding konjac. This was designated as Comparative Example 4.

(Comparative example 5) The example which changed the quantity of konjac The same method using the material similar to Example 1 except having made the addition amount of konjac into 150 g (15 mass parts with respect to 100 mass parts of wheat flour). Noodles were produced by This was designated as Comparative Example 5.

(Comparative Examples 6-7) Example of changing time with rice cake Noodles were produced by the same method using the same materials as in Example 1, except that the time was 15 seconds and 70 seconds, respectively. The obtained noodles were designated as Comparative Example 6 and Comparative Example 7, respectively.

(Comparative Examples 8 to 9) Examples in which the drying temperature and the drying time were changed Using the same materials as in Example 1 except that the drying temperature and the drying time were 70 ° C./100 minutes and 110 ° C./14 minutes, respectively. Noodles were produced by the same method. The obtained noodles were designated as Comparative Example 8 and Comparative Example 9, respectively.

(Comparative Examples 10 to 11) Examples in which drying treatment time was changed Noodles were produced in the same manner using the same materials as in Example 1 except that the drying times were 3 minutes and 80 minutes, respectively. The obtained noodles were designated as Comparative Example 10 and Comparative Example 11. The moisture contents of the noodles of Comparative Examples 10 and 11 were 45.1% by mass and 5.0% by mass, respectively.

(Comparative example 12) Commercial instant non-fried noodles Commercially available commercially available instant non-fried noodles with cups (cross-sectional size: 0.6 mm x 1.2 mm, cross-sectional shape: rectangular) were compared with comparative example 12. It was. This is Chinese noodles recommended by the manufacturer for 4 minutes.

Sensory test The sensory test was done about Examples 1-20 and Comparative Examples 1-12.

1. Comparison by difference in amount of water The noodle-making aptitude evaluation and the taste evaluation were performed by changing the amount of water to be added (30 parts by mass, 35 parts by mass, 40 parts by mass, 45 parts by mass, 50 parts by mass). The results are shown in Table 1.

  The noodle making aptitude evaluation can clarify the rolling situation of each noodle band and the cutting situation of the noodle strings in cutting. The noodle band was judged to have good suitability when the noodle band was in a noodle-making state in which there was no problem with the rolling of the noodle band and the noodle strings were easily cut. When the noodle strip was difficult to roll and the noodle strings could not be cut, the suitability of noodle making was determined to be poor.

  Tasting evaluation is carried out by putting the noodles of Examples 1 to 3 and Comparative Examples 1 and 2 into a cup, pouring boiling hot water and performing hot water reconstitution for 4 minutes, and then evaluating by 7 panelists. Indicated. By this tasting evaluation, it is possible to evaluate the texture of each noodle, that is, the properties of smoothness, elasticity, and hardness. Especially the texture like raw noodles is good. Evaluation was carried out by a five-point evaluation, that is, a five-point method by seven expert panelists. The scores are as follows: (5 = very good, 4 = somewhat good, 3 = good, 2 = somewhat bad, 1 = bad).

  Using the noodles of Examples 1 to 3 and Comparative Examples 1 and 2, noodle-making suitability evaluation and tasting evaluation were performed. The suitability for noodle making at 50 parts by weight of water with respect to 100 parts by weight of wheat flour was poor, and it was good at other amounts of water. In addition, in the taste evaluation, dry noodles produced with a water content of 30 parts by mass did not have a texture similar to raw noodles, and otherwise had a good texture. From this result, it became clear that the amount of water added is more than 30 parts by weight and less than 50 parts by weight, and further 35 parts by weight to 45 parts by weight with respect to 100 parts by weight of flour.

2. Effect by difference in properties of konjac Noodle-making suitability evaluation and tasting evaluation of noodles produced using konjac components (konjac, konjac flour) having different properties are the same as those of Examples 1, 4 and Comparative Example 3 above. It was performed using. The results are shown in Table 2.

  The konjac-containing noodles of Examples 1 and 4 showed a remarkably excellent effect in the taste evaluation. Both noodle making aptitudes were good.

3. Comparison of konjac amount Noodle making suitability of noodles when the amount of konjac added (no addition, 0.25 parts by weight, 0.5 parts by weight, 1 part by weight, 5 parts by weight, 10 parts by weight, 15 parts by weight) is changed. Evaluation and tasting evaluation were performed using the dry noodles of Examples 1, 5-8 and Comparative Examples 4-5. The results are shown in Table 3.

  In the taste evaluation, the noodles with no konjac added did not have the texture of raw noodles. Noodles added with 15 parts by weight of konjac had a hard texture. Both noodle making aptitudes were good. From this result, it became clear that it is preferable to add konjac in an amount of 0.25 parts by mass or more and less than 15.0 parts by mass.

4). Comparison of boiled time The noodle-making aptitude evaluation / taste evaluation of the noodles whose processing time (15 seconds, 20 seconds, 30 seconds, 45 seconds, 60 seconds, 70 seconds) was changed by boiling was evaluated by the above Examples 1, 9-11 and The noodles of Comparative Examples 6-7 were used. The results are shown in Table 4.

  In the taste evaluation, the boiled noodles treated for 15 seconds had a hard texture, and the boiled noodles treated for 70 seconds did not have a texture similar to raw noodles. From this result, it became clear that the boil time is preferably 20 seconds or more and less than 70 seconds.

5. Comparison of drying treatments Evaluation of the drying temperature (70 ° C, 80 ° C, 90 ° C, 95 ° C, 100 ° C, 105 ° C, 110 ° C) of the drying treatment and the noodles with different times were performed in Examples 1 and 12 to above. 15 and Comparative Examples 8 to 9 were used. The results are shown in Table 5.

  In the taste evaluation, the dried noodles at 70 ° C. had a soft texture, and the noodles at a dried temperature of 110 ° C. did not have a texture similar to raw noodles. From this result, it became clear that the drying temperature is preferably higher than 70 ° C and lower than 110 ° C.

6). Comparison of drying process time The moisture value and taste evaluation of the noodles whose drying process time was changed to 3 minutes, 4 minutes, 5 minutes, 9 minutes, 12 minutes, 74 minutes or 80 minutes are shown in Examples 16 to 20 and It carried out using the noodles of Comparative Examples 10-11. The results are shown in Table 6.

  As a result of the taste evaluation, even if the noodles were changed in the drying time, the noodles having a moisture value of about 35 to 17% had a moist texture, which was a texture like a raw noodle. However, after drying for 3 minutes or less, the noodles became very soft and the noodles stretched very quickly.

7). Study on Porous Structure of Noodles The porous structures of the noodles of Examples 1 to 15 and Comparative Examples 1 to 9 and 12 described above were compared. Similarly, a commercially available noodle (Comparative Example 12) was also examined. The results are shown in Table 7. The observation was performed at a magnification of 150 times with a scanning electron microscope (JSM-5800LV) manufactured by JEOL Ltd. The detection limit of the air gap is 0.03 mm or more.

  The noodles produced by the method of the present invention had a porosity of 2.49% to 12.21%. When the porosity is higher than 13.0%, the noodles become soft, there is no stiffness, and the noodles grow quickly. Further, when the porosity is less than 2.0%, it is not possible to obtain a firmness like raw noodles.

  The noodles produced by the method of the present invention had a unit porosity of 0.40% to 1.50% per one. When the unit porosity was larger than 2.5%, the noodles became soft, no firmness, and the noodles grew quickly.

8). Comparison of Noodle Elongation Rate (SR), Soup Turbidity Increase Rate (CRT) Noodles produced by the method of the present invention (Example 1), noodles with different amounts of water (Example 2), noodles with different konjac properties ( Example 4) For noodles produced using konjac flour (Comparative Example 3) and commercially available non-fried noodles (Comparative Example 12), the noodle elongation (SR) and the turbidity increase rate (CRT) of the soup were compared. did. The results are shown in Table 8.

  The noodle elongation rate is calculated from the above formula by tempering the noodles on the basis of the eating setting time of each noodle, measuring the mass at the eating setting time (0 minutes) and 5 minutes after tempering, and calculating the mass.

  The turbidity increase rate of the soup was calculated by calculating the turbidity when the noodles were reconstituted with hot water based on the eating setting time of each noodle, and the setting time (0 minutes) and 5 minutes after reconstitution with hot water. Calculate from

  The noodle produced by the method of the present invention had a very low turbidity increase rate (CRT) of the soup. Noodles containing konjac flour and commercial products had a large change in soup over time. It can be seen that the noodle elongation (SR) is small in noodles to which konjac and konjac flour are added. The noodles according to the present invention were found to have a turbidity increase rate (CRT) of soup of 35% or less and a noodle elongation rate (SR) of 1.6% or less.

9. Microstructure observation of the noodle cross section The cross section of the noodle of Example 1 was coated with gold, which is a conductive substance, and observed with a scanning electron microscope (JSM-5800LV, JEOL). Specifically, a sample was prepared as follows. The cross section of the noodle of Example 1 was coated with gold, which is a conductive substance, the observation sample was placed in a high vacuum (10 ⁻³ Pa or higher), and the surface was scanned with an electron beam that was squeezed. Scanning was performed linearly, and the scanning axis was sequentially shifted to obtain information on the entire sample surface. 1 is a cross-section of a noodle produced by the method of the present invention (Example 1), FIG. 2 is a cross-section of a noodle produced using konjac flour (Comparative Example 3), and FIG. 3 is a noodle produced by a conventional method. It is a cross section.

  FIG. 1 (Example 1) confirmed that the noodles had a porous structure with a plurality of cavities. The presence of this cavity, the presence of particulate konjac uniformly contained in the noodles, the production process of the noodles according to the present invention, and all conditions such as drying conditions in the production process are comprehensively involved. Thus, it has become possible to provide excellent noodles having a good texture and characteristics that could not be obtained conventionally. At the time of hot water reconstitution, hot water enters this cavity, and the konjac component uniformly dispersed inside the noodles is swollen again. As a result, the noodles are quickly brought into a eating state and become elastic noodles derived from the konjac component. The konjac component contained in the noodles is derived from a component added to the main raw material as konjac during the production of the noodles. Therefore, the konjac component contained in the noodles exists as particulate konjac. The particulate konjac is preferably present in the noodles so as to be dispersed almost uniformly. The konjac used for the noodles according to the embodiment includes konjac made into a particulate form by kneading konjac flour pulverized with konjac potato with water, then boiling it with an alkaline solution and crushing the hardened konjac. It is a fluid liquid. This particulate konjac is present as konjac that contains enough water at the time of noodle production, and it is dried with the konjac structure open, so it can be quickly restored in re-swelling with hot water for eating. Contribute.

  As shown in FIG. 2, cavities were also observed in the noodle of Comparative Example 3 using konjac flour. In the konjac-containing noodles according to the embodiment shown in FIG. 1, the gaps were dispersed with a uniform size, but in the noodles of Comparative Example 3 shown in FIG. 2, the size of the gaps was large, small, or non-uniform. . The noodles in this figure use konjac flour that is crushed konjac. It takes a long time to swell the konjac powder with water. That is, konjac flour cannot swell sufficiently during the production of noodles. Even inside the noodles, the konjac flour structure does not open, and re-swelling with hot water for eating is slow. For this reason, the noodles containing the konjac powder of FIG. 2 cannot obtain the elasticity derived from konjac unlike the konjac-containing noodles according to the embodiment of the present invention of FIG. That is, the noodles containing the konjac flour of FIG. 2 cannot obtain the texture of raw noodles that are stiff at the time of eating, although there are cavities.

  In the noodle of FIG. 3 (Comparative Example 12), there was no cavity. The evaluation of any comparative example including these comparative examples did not reach the evaluation of the noodles according to the embodiment.

  As described above, the main raw material and konjac of 0.25 parts by mass or more and less than 15.0 parts by mass with respect to 100 parts by mass of the main raw material, and more than 30% by mass and less than 50% by mass with respect to 100 parts by mass of the main raw material The noodle dough is prepared from a dough material containing preferably 35% by weight or more and 45% by weight or less of water, a noodle string is formed from the noodle dough, and immediately steamed for 20 to 60 seconds, The konjac-containing noodles having a final moisture content of not less than 6% by mass and not more than 35% by mass with respect to the total mass of the noodles produced by drying with hot air higher than 70 ° C. and lower than 110 ° C. The texture of raw noodles with little turbidity and firmness can be obtained.

Claims (5)

  It is a noodle containing konjac, with respect to the total mass of the main ingredient, a thermally irreversible konjac gel of 0.25 parts by mass or more and less than 15.0 parts by mass with respect to 100 parts by mass of the main ingredient. Konjac-containing noodles containing 6% by mass or more and 35% by mass or less of water.   The konjac-containing noodles according to claim 1, having a porous structure, having a cross-sectional porosity of 2.0% to 13%, and a cross-sectional unit porosity of 0.01% to 2.5%. . A method for producing noodles containing konjac,
More than 30 parts by mass and 50 parts by mass with respect to 100 parts by mass of the main ingredient, heat irreversible konjac gel of 0.25 parts by mass to less than 15.0 parts by mass with respect to 100 parts by mass of the main ingredient. Noodle dough is made from a dough material containing less than part water,
A noodle string is formed from the noodle dough, immediately steamed for 20 to 60 seconds, and then dried with hot air higher than 70 ° C. and lower than 110 ° C., so that the water content is 6% by mass with respect to the total mass of the noodles. The manufacturing method of the konjac containing noodles including forming the noodle which is 35 mass% or less above.   The method for producing konjac-containing noodles according to claim 3, wherein water contained in the dough material is 35 parts by mass or more and less than 50 parts by mass with respect to 100 parts by mass of the main raw material.   Konjac-containing noodles obtained by the production method according to claim 3 or 4.