JP2015188353A - Production method of raw-type noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of LL noodles free from separation of noodle lines, even when repeating freezing/thawing of noodle lines of sealed and packaged raw-type noodles storable in a long-term.SOLUTION: In a production method of raw-type noodles, water, and as the need arises, salt, brine water or the like are added to a noodle raw material such as wheat flour or starch, and kneaded to prepare a needle dough. Then, after forming noodle lines from the needle dough without being complexed/rolled, the noodle lines are pregelatinized, and the pregelatinized noodle lines are sealed and packaged, and then subjected to heat treatment, to thereby produce raw-type noodles.

Description

The present invention relates to a method for producing raw-type noodles that can be stored at room temperature for a long period of time, that is, long-life noodles. In particular, among noodles, udon, soba, Chinese noodles and the like are targeted, and raw noodles produced by the production method of the present invention can be suitably used in cold regions below freezing.

Raw-type noodles that can be stored at room temperature for a long period of time, that is, long-life noodles (hereinafter simply referred to as “LL noodles”) are noodles with excellent maintainability, and many products equipped with such noodles are on sale. . The LL noodle is usually mounted on a product in a state of being hermetically packaged in a film of plastic or aluminum.
Here, since LL noodles have high moisture content, when products are developed in a cold region where the outside temperature is below freezing, the outside temperature is too low and the sealed noodle strings may freeze. It was.

When such freezing and thawing repeatedly occur, the noodles may have a property of being separated in a part of the noodle strings, which also affects the texture. In particular, thick noodles such as udon often separate and may stand out in appearance.
The separation state has no influence on the storage stability of the noodles. However, it can be avoided if possible in appearance.
There is still no prior art that aims to solve such problems. The following Patent Documents 1 and 2 are disclosed as prior art relating to a general method for producing LL noodles.

JP 7-123943 A JP 2000-245375 A

Therefore, the present inventors examined a method for producing LL noodles in which separation of the noodle strings does not occur even if the noodle strings are frozen and thawed repeatedly in a sealed package that can be stored for a long time.

As a result of various studies, the present inventors have found the following facts. Usually, in a continuous production process of LL noodles such as udon, soba and Chinese noodles, first, a normal noodle making process is performed. That is, the noodles are manufactured through a series of steps of raw material blending → kneading → compositing / rolling → cutting noodle strings → steaming or boiling → cutting / molding.
Surprisingly, if the LL noodles are cut out as noodle strings without passing through the composite and rolling steps in the manufacturing process and then manufactured through the normal manufacturing process of LL noodles thereafter, the LL noodles It was found that separation of the LL noodles in the noodle strings can be suppressed even if the freezing and thawing are repeated.

That is, the first invention of the present application is
“Raw type noodles, which are kneaded by adding water and, if necessary, salt, citrus, etc., to wheat and / or other noodle raw materials such as flour and starch. After preparing the dough and making the noodle dough without combining and rolling, the noodle strings are pregelatinized, the noodle strings after the pregelatinization treatment are hermetically packaged, and then heat-treated. A method for producing raw-type noodles. "
Next, the raw type noodles of the present invention can be easily separated even if they are subjected to a freezing / thawing step in which the thickness of the noodle strings is 2.0 mm or more, and the effects of the present invention can be suitably achieved.
That is, the second invention of the present application is
The method for producing raw-type noodles according to claim 1, wherein the raw-type noodles have a noodle wire thickness of 2.0 mm or more.

The raw type using the present invention can be a noodle string that is excellent in appearance because the noodles are not separated even if freezing and thawing occur repeatedly in cold regions.

It is the schematic diagram which showed the state of the noodle strings in case the noodle strings of LL noodles have been separated after repeated freezing and thawing.

1 Udon noodles 2 Separation part

Embodiments of the present invention will be described below. However, the present invention is not limited to these embodiments.

─Raw type noodles─
The "raw type noodles" referred to in the present invention is mainly made of wheat flour and the like, and after adding water, salt, rice cake etc. to make noodles by a conventional method, steaming or boiling, in an organic acid solution The processed product is hermetically packaged in a plastic bag and heat sterilized. Moreover, the raw type noodles in the present invention are targeted for udon, soba and Chinese noodles. In the case of buckwheat, buckwheat flour is used as a part of the raw material. In addition, Chinese noodles are produced from dough using kansui.

The raw type noodle in the present invention can be suitably used when being developed as a product in a cold region where the outside air temperature is below freezing. If the outside air temperature is below freezing, the LL noodles mounted on the product may freeze. When the freezing and thawing are repeated, the noodle strings may be separated in the region of the noodle strings (FIG. 1). In the case of thick noodles such as udon, this phenomenon is frequently separated and may be noticeable in appearance. This separation does not affect the storage stability of the noodle itself.
The present invention can prevent the noodle strings from separating even if these freezing and thawing occur repeatedly. In addition, the cold region where the above-mentioned outside air temperature is below freezing point specifically includes areas such as Tohoku and Hokkaido as main regions in Japan. In the case of overseas, there are various regions such as Russia, China, and Korea.

─Raw materials─
For raw type noodles of the present invention, wheat flour or other flour, starch or a mixture thereof is used, and kneaded with water, salt or, if necessary, citrus, fats and oils, thickening polysaccharides, pigments, etc. And prepare the noodle dough. A method of adding alginic acid as a raw material is also effective. By adding alginic acid and / or alginate, when they combine with sodium, potassium, ammonium salts, they become the respective alginate and dissolve in water to give a viscous aqueous solution.

However, if an acid is added to this, it has the property of precipitating again as alginic acid, and due to this property, an insoluble alginic acid network is formed on the surface of the noodle strings by the acid treatment described later. As a result, the surface of the noodle strings is smooth and free of rough skin, and the noodle strings can be made into raw noodles that are not loosely bound and have good looseness. Further, the steps will be specifically described below.

─ Manufacturing process ─
○ Put raw materials such as flour or other flour and starch into a kneading mixer (mixing machine), and supply pre-prepared water (dissolved salt, citrus, thickening polysaccharide, etc.) in water. Kneaded for 10 to 20 minutes.
In order to adjust the noodle quality, the amount of water supplied is adjusted to the working temperature and humidity. As the type of mixer, either a batch type or a continuous type can be used. Further, if necessary, seasonings such as soy sauce and meat extract may be added to season the noodles. The noodle dough after the main kneading becomes soft particles, but this particle is called dough and proceeds to the next step.

O If it is the manufacturing process of the normal udon, soba, and Chinese noodles which make noodles without compounding and rolling, it moves to the compounding and rolling step using the kneaded dough. Here, the composite step means that the dough obtained after the above-mentioned kneading is formed into a noodle strip to form a single noodle strip. Specifically, for example, two strips are formed by two sets of roll rolling mills and further combined into one strip by a set of roll rolling mills. Usually, the thickness of the composite noodle strip is about 8 to 12 mm.

Next, the rolling step means that the combined noodle strip is made into a predetermined noodle strip thickness (usually about 0.7 to 3.5 mm) by several sets of continuous roll rolling mills (usually 5 to 7 pairs). ) Refers to rolling sequentially. It is prepared so that the thickness of the noodle strip becomes thinner every time one roll rolling is performed.
If it is normal, the thin film-like noodle band which passed through the said rolling will be inserted and cut into a cutting blade roll, and a cut noodle string group will be completed as a noodle string.

In the present invention, noodle strings are prepared without performing the above-described composite and rolling steps. Various methods can be used as a method for producing noodles without being combined and rolled. As a concrete example, the above-mentioned kneaded particles (dough) are fed into a cylindrical cylinder and extruded while kneading the dough by rotating a screw provided in the cylinder. There is a so-called extrusion method in which the raw material is extruded from a die provided at one end. The above extrusion method is a technique usually used in pasta, macaroni and the like, and in the case of udon, soba and Chinese noodles, the noodles are usually made through the above-mentioned composite and rolling steps.
In addition to the extrusion method, a predetermined amount of the above-mentioned kneaded particles (dough) is rotated while applying pressure from the surroundings to form a noodle shape, and further elongated in one direction to form an elongated noodle string. A formation method is also possible.
Next, the noodle strings produced without passing through the composite and rolling steps as described above can be continuously subjected to the alpha treatment in the next step. It is also possible to perform the alpha process after cutting with an appropriate length at the stage before the alpha process.

○ The noodle strings obtained in the pre-treatment before the pre-treatment and cutting step are pre-gelatinized by steaming or boiling. The group of noodle strings after pregelatinization can be appropriately cut to a predetermined length. In addition, the noodle line thickness of the udon in this invention can be utilized suitably in 2.0 mm or more. When it is more than the thickness, in the noodle strings manufactured through the composite and rolling steps, the noodle strings may be particularly noticeable in terms of appearance after repeated freezing and thawing. If the noodle making method is not combined and rolled as in the production method of the present invention, separation of the noodle strings can be prevented even if the noodle line thickness of the udon is 2.0 mm or more. The effects of the invention can be achieved. In addition, said noodle line thickness means not the width | variety at the time of cutting out a noodle string but the thickness of a noodle string.

○ After the acid solution treatment and hermetically sealed packaging α-treatment, it is immersed in an acid solution of lactic acid, citric acid, acetic acid or the like, or sprayed or applied to the noodle strings to perform acid solution treatment, and then drained. The conditions for the acid solution treatment can be appropriately set in consideration of the type and pH value of the acid used, the pH value of the noodle strings, the degree of long-term storage to be imparted, the noodle quality, and the like. In addition, you may perform this acid solution process simultaneously with the above-mentioned gelatinization process.
A group of noodle strings whose pH has been adjusted through the acid solution treatment step is housed in a plastic soft packaging material or the like and hermetically packaged. In addition, fats and oils, such as vegetable oil, may be added as needed before sealing packaging.

Heat treatment The sealed noodle strings are heat sterilized by a known method. The heating conditions usually require a temperature of 85 ° C. for 30 minutes or longer, 90 ° C. for 20 minutes or longer, and 110 ° C. for 10 minutes or longer. In addition, conditions necessary for heat sterilization can be set as appropriate.

○ Mounted on the product After the heat treatment, the sealed and wrapped noodle strings are stored in a cup-shaped container after cooling, and packaged together with soup and ingredients to complete the product.

Examples of the present invention will be described below, but the present application is not limited to these examples.
<Comparative Example 1-1>(# 7.5 square, 3.3 mm freezing and thawing times not)
(1) Dissolved in 20 g of sodium chloride and 370 ml of water to prepare water. Next, the above-mentioned kneaded water was added to a mixture of 700 g of wheat flour (medium flour) and 300 g of starch, and kneaded with a mixer for 15 minutes to obtain a rag-like noodle dough. The noodle dough was combined and rolled according to a conventional method, and cut out with a # 7.5 square cutting blade roll to prepare a udon noodle string having a thickness of 3.3 mm (width 4.0 mm).
(2) The noodle strings were boiled for 15 minutes in a boil tank, and then washed and cooled. Thereafter, the noodle strings were immersed in a lactic acid solution (18 g / l) for 50 seconds, and 200 g of the noodle strings after immersion were sealed in a pouch together with 2.5 g of oil.
(3) The packaged pouch-enclosed noodle was cooled after being heat-treated at 95 ° C. for 30 minutes in a sterilizer. In this comparative example 1, the noodles were put into a styrene container together with the powder soup, hot water was poured, and after 2 minutes, the evaluation was performed.

<Comparative Example 1-2> (Number of times of freezing / thawing once)
The pouch-enclosed noodle prepared in Comparative Example 1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. The pouch-enclosed noodle was referred to as Comparative Example 2.

<Comparative Example 1-3> (Number of times of freezing / thawing twice)
The pouch-enclosed noodle prepared in Comparative Example 1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing and thawing step was performed twice. The pouch-enclosed noodle was referred to as Comparative Example 2.

<Comparative Example 1-4> (3 times of freezing and thawing)
The pouch-enclosed noodle prepared in Comparative Example 1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing / thawing step was performed three times. The pouch-enclosed noodle was referred to as Comparative Example 2.

<Example 1-1> (No freezing / thawing cycles)
Without combining and rolling the rag-like noodle dough obtained in the same composition as shown in Comparative Example 1, the rag-like noodle dough was extruded at the tip of the extruder by a screw method. A noodle string group (thickness: 3.3 mm (width: 4.0 mm)) extruded from the die was prepared by feeding to a die having a width of 4.0 mm × thickness of 3.3 mm. The obtained noodle strings were boiled, washed with water, cooled and immersed in a lactic acid solution in the same manner as in Comparative Example 1 to prepare pouch-enclosed noodles.

<Example 1-2> (Number of times of freezing / thawing 1)
The pouch-enclosed noodle prepared in Example 1-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. The pouch-enclosed noodle was designated as Example 1-2.

<Example 1-3> (Number of times of freezing / thawing 2)
The pouch-enclosed noodle prepared in Example 1-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing and thawing step was performed twice. The pouch-enclosed noodle was set as Example 1-3.

<Example 1-4> (Number of times of freezing / thawing 3)
The pouch-enclosed noodle prepared in Example 1-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing / thawing step was performed three times. The pouch-enclosed noodle was designated as Example 1-4.

<Comparative Example 2-1>(# 10 square, 2.0 mm, freezing / thawing times not)
In the preparation method in Comparative Example 1-1, a comparative example except that the cutting blade roll was a # 10 square cutting blade roll and the thickness of the noodle strings was 2.0 mm (width 3.0 mm). The same treatment as in 1-1 was performed.

<Comparative Example 2-2>(# 10 angle, 2.0 mm freezing / thawing once)
The pouch-enclosed noodle prepared in Comparative Example 2-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing / thawing step was performed once. The pouch-enclosed noodle was referred to as Comparative Example 2.

<Comparative Example 2-3>(# 10 square, 2.0 mm freezing / thawing twice)
The pouch-enclosed noodle prepared in Comparative Example 2-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing and thawing step was performed twice. The pouch-enclosed noodle was referred to as Comparative Example 2.

<Comparative Example 2-4>(# 10 square, 2.0 mm freezing / thawing times 3 times)
The pouch-enclosed noodle prepared in Comparative Example 2-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing / thawing step was performed three times. The pouch-enclosed noodle was referred to as Comparative Example 2.

<Example 2-1>
Without combining and rolling the soft noodle dough obtained in the same composition as shown in Comparative Example 1, the soft noodle dough was passed through an extruder for pasta (screw-type extruder) A noodle string group (thickness: 2.0 mm (width: 3.0 mm)) extruded from the die was prepared by supplying the tip with a die having a diameter of 3.0 mm × thickness of 2.0 mm. About the obtained noodle strings, it was boiled, washed with water, cooled and immersed in a lactic acid solution in the same manner as in Comparative Example 1-1 to prepare pouch-enclosed noodles.

<Example 2-2> (Number of times of freezing / thawing 1)
The pouch-enclosed noodle prepared in Example 2-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. The pouch-enclosed noodle was taken as Example 2-1.

<Example 2-3> (Number of times of freezing / thawing 2)
The pouch-enclosed noodle prepared in Example 2-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing and thawing step was performed twice. The pouch-enclosed noodle was set as Example 2-3.

<Example 2-4> (Number of times of freezing / thawing 3)
The pouch-enclosed noodle prepared in Example 2-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing / thawing step was performed three times. The pouch-enclosed noodle was referred to as Example 2-4.

<Comparative Example 3-1>(# 20 corner, 1.2 mm, freezing / thawing times not)
In the preparation method in Comparative Example 1-1, the same as in Comparative Example 1-1 except that the cutting blade roll was a # 20 square cutting blade roll and the noodle string thickness was 1.2 mm. Processed.

<Comparative Example 3-2>(# 20 corner, 1.2 mm, number of times of freezing / thawing once)
The pouch-enclosed noodle prepared in Comparative Example 3-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing / thawing step was performed once. The pouch-enclosed noodle was referred to as Comparative Example 2.

<Comparative Example 3-3>(# 20 corner, 1.2 mm, freeze / thaw twice)
The pouch-enclosed noodle prepared in Comparative Example 3-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing and thawing step was performed twice. The pouch-enclosed noodle was referred to as Comparative Example 2.

<Comparative Example 3-4>(# 20 corner, 1.2 mm, freeze / thaw times 2 times)
The pouch-enclosed noodle prepared in Comparative Example 3-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing / thawing step was performed three times. The pouch-enclosed noodle was referred to as Comparative Example 2.

<Example 3-1> (Extrusion Freezing / thawing frequency 1)
Without combining and rolling the soft noodle dough obtained in the same composition as shown in Comparative Example 1, the soft noodle dough was put into an extruder for pasta (screw type A noodle string group (thickness: 1.5 mm (width: 1.2 mm)) extruded from the die was prepared by supplying the tip with a die having a diameter of 1.5 mm and a thickness of 1.2 mm. The obtained noodle strings were boiled, washed with water, cooled and immersed in a lactic acid solution in the same manner as in Comparative Example 1 to prepare pouch-enclosed noodles.

<Example 3-2> (Extrusion Freezing and thawing times 1)
The pouch-enclosed noodle prepared in Example 2-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. The pouch-enclosed noodle was taken as Example 2-1.

<Example 3-3> (Extrusion Freezing / Thawing Count 2)
The pouch-enclosed noodle prepared in Example 2-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing and thawing step was performed twice. The pouch-enclosed noodle was set as Example 2-3.

<Example 3-4> (Extrusion Freezing / Thawing Count 3)
The pouch-enclosed noodle prepared in Example 2-1 was frozen at −10 ° C. for 16 hours in a freezer and then naturally thawed. This freezing / thawing step was performed three times. The pouch-enclosed noodle was referred to as Example 2-4.

About each of said Comparative Examples 1-1 to 3-4 and Examples 1-1 to 3-4, each item of separation rate, appearance, and loosening was evaluated.
The separation rate was measured by the following procedure. The noodle strings in the pouch were taken out into a cup-shaped container, 350 ml of hot water was poured and loosened, the noodle strings were poured into the colander, the hot water was cut, and the weight was measured. (Total weight) Next, the separated part of the noodle strings was separated with a cutter, and the separated parts were collectively measured for weight (separated part weight). The aforementioned “separated part weight / total weight” was defined as the separation rate.
Next, the appearance was evaluated in three ways: ◎ (good), ○ (normal), △ (somewhat bad), and × (bad), with the degree of noodle separation as an evaluation item.

In the case of producing raw type instant noodles using udon noodle strings cut out by a conventional noodle making method, the noodle strings were separated by repeatedly freezing and thawing the noodle strings ( Comparative example).
On the other hand, when the “composite / rolling” step, which is the production method of the present invention, is excluded, the phenomenon of separation of the udon noodles does not occur as shown in the examples, and the separation is not performed even when freeze / thaw multiple times. It became clear that it was resistant. It is a result which shows the usefulness of this invention.

Claims (2)

Raw type noodles, the raw type noodles are kneaded by adding water and, if necessary, salt, rice cake etc. to noodle raw materials such as wheat flour and / or other flour and starch After preparing the noodle dough without combining and rolling the noodle dough, the noodle strings are pregelatinized, the noodle strings after the pregelatinization are hermetically packaged, and then heat-treated to produce A method for producing raw noodles.
The method for producing raw type noodles according to claim 1, wherein the raw type noodles have a thickness of 2.0 mm or more.