JP2015202068A - Noodle production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a noodle production method in which time required for returning noodle into an edible state is relatively short, and which can efficiently produce noodles having preferable visco-elasticity and excellent in texture.SOLUTION: The noodle production method of the invention is configured so that: part of a powdery raw material mainly formed of grain flour is used for preparing pre-dough having fluidity of temperature of 75-100°C and including 59-98 mass% of moisture content; and the residue of the powdery raw material and the pre-dough are mixed in the state that the temperature of the pre-dough is maintained to 75-100°C, for preparing main dough. A ratio of whole powdery raw material in the pre-dough with respect to whole powdery raw material in the main dough is preferably, 1-25 mass%.

Description

  The present invention relates to a method for producing noodles.

  Noodles such as udon, buckwheat, and Chinese noodles are made with flour ingredients such as wheat flour and starch, and have a unique texture derived from the unique smoothness and viscoelasticity of noodles. . In Patent Document 1, as a method for producing noodles that are soft and soft and have a good texture rich in smoothness, a dough containing flour and moisture and having a temperature of 40 to 150 ° C. is produced. In addition, there is described what has a step of manufacturing noodle strings using the present dough produced by further adding flour to the previous dough. In the method for producing noodles described in Patent Document 1, flour is added after maintaining the temperature at the time of production of the previous dough at room temperature, refrigerated or frozen (see [0016] of Patent Document 1). For example, in Example 1, the prepared dough is allowed to stand at room temperature until rough heat is removed, and then flour is added to the previous dough.

  Patent Document 2 discloses one or both of thin wheat flour and wheat starch as a method for producing a multi-hydrated noodle strip having an external moisture content of 45% to 150%, which is suitable for automatic molding machines such as dumplings and grilled rice. Adding water to the mixture and heat-mixing to gelatinize, adding one or both of thin wheat flour and wheat starch to obtain a blend, and adjusting the temperature of the blend to 50 ° C. to 70 ° C. for aging Have been described. In Patent Document 2, if the temperature of the mixed brick is too high, that is, if it exceeds 70 ° C., the mixed brick becomes a moromoro state, and it becomes impossible to form a noodle strip in the form of a rolling roll. It is stated.

JP 2004-105150 A JP-A-4-335864

  In the production of noodles, the kneaded dough just before being processed into noodle strings is desired to have good workability, moderate hardness (tightness), and ease of handling from the viewpoint of improving production efficiency. Is done. In addition, in the case of noodles that are edible after so-called hot water such as boiled cooking, the time required for the hot water is required to be short. Noodles that can sufficiently satisfy these demands and have excellent viscoelasticity and excellent texture are not yet provided.

  The present invention is a method for producing noodles, which requires only a relatively short time for hot water reconstitution for making it edible, and can efficiently produce noodles having good viscoelasticity and excellent texture. About.

  The present invention prepares a dough having a fluidity of a moisture content of 59 to 98% by mass and a temperature of 75 to 100 ° C. using a part of the flour raw material mainly composed of flours, and the temperature of the fore dough is 75. It is a manufacturing method of noodles which has the process of mixing this front dough and the remainder of this powder raw material, and preparing this dough in the state maintained at -100 degreeC. Moreover, this invention is the noodles manufactured by the said manufacturing method.

  According to the method for producing noodles of the present invention, it takes a relatively short time to reheat the water to make it edible, and it efficiently produces noodles that have good viscoelasticity and excellent texture. can do.

  The method for producing noodles according to the present invention comprises the step of preparing the dough using a part of the powder raw material, and mixing (kneading) the front dough with the remaining part of the powder raw material. And a dough preparation step for preparing the dough. The flour raw material used in the present invention is mainly composed of flour, and the content of flour in the flour raw material is preferably 50% by mass or more, more preferably 60% by mass or more, based on the total mass of the powder raw material. It is.

  As flours used in the present invention, those usually used as the main raw material of this kind of noodles can be used without particular limitation, for example, flour such as strong flour, semi-strong flour, medium flour, thin flour, durum wheat flour, etc. , Rye flour, corn flour, barley flour, buckwheat flour, rice flour, bean flour, sprout flour, fly flour, wax flour, etc .; tapioca starch, potato starch, corn starch, waxy corn starch, starch starch, rice starch, etc. These can be used alone or in combination of two or more. The starch that is a kind of cereal includes processed starch obtained by subjecting the various starches to a treatment such as alpha, etherification, esterification, acetylation, cross-linking treatment, and oxidation treatment.

  The powder raw material used in the present invention may contain auxiliary raw materials other than the flour that is the main raw material. Examples of auxiliary materials include protein materials such as wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats, powdered oils and fats; , Thickeners, emulsifiers, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, alcohols, preservatives, enzyme agents, etc. Two or more kinds can be used in combination.

  As described above, in the method for producing noodles of the present invention, the powder raw material is divided into two parts, one of which (a part of the powder raw material) is used in the previous dough preparation step, and the other (the rest of the powder raw material) is the main. Used in the dough preparation process. As a form of dividing the powder raw material, for example, it is also possible to adopt a form in which the total mass of the powder raw material is divided in half so that the amount used in the previous dough preparing step and the amount used in the main dough preparing step are equal. However, it is preferable that the amount used in the previous dough preparation step is less than the amount used in the present dough preparation step, and in particular, the ratio of the whole powder raw material in the previous dough to the whole powder raw material in the main dough is 1 to A form of 25% by mass, especially 5 to 20% by mass is preferable. If the ratio of the whole powder raw material in the previous dough in the whole dough in the present dough is too small, the effect of shortening the time required for hot water reconstitution and the texture improving effect is poor, and conversely if the ratio is too large, There is a possibility that the fabric is too soft, leading to a decrease in workability and a decrease in production efficiency.

  The powder raw material used in the pre-dough preparation step and the powder raw material used in the main dough preparation step may be the same or different in composition. As an example of the latter, when the flour raw material used for the production of noodles consists of wheat flour and starch, wheat flour is used as part of the powder raw material in the previous dough preparation step, and starch is used as the rest of the powder raw material in the present dough preparation step. It is also possible.

  In the front dough preparation step, a front dough having fluidity is prepared using a part of the powder raw material. The fluid dough is usually a liquid or a semi-liquid, typically a so-called batter liquid. The previous dough prepared in the previous dough preparation step has a moisture content of 59 to 98% by mass, preferably 60 to 90% by mass, more preferably 65 to 85% by mass, and a temperature (article temperature) of 75 to 100. ° C, preferably 85-100 ° C, more preferably 95-100 ° C. If the moisture content and / or temperature of the front dough are outside the above ranges, good results cannot be obtained in terms of shortening the time required for hot water reconstitution, improving the texture, and improving the production efficiency.

  The pre-dough can be prepared by adding water (mixing) to the powder raw material according to a conventional method. The method for preparing the pre-dough having a temperature of 75 to 100 ° C., which is higher than room temperature, is not particularly limited, for example, a method of heating the powder raw material in the presence of water, a method of mixing the powder raw material with hot water or hot water, For example, a method of mixing the powder raw material while heating the powder raw material together with water at room temperature may be used. The water or hot water used for the addition of water may contain auxiliary materials such as salt as appropriate.

  It is preferable that starch is contained in a part of the powder raw material used for preparation of the front dough. Thereby, the effect of further shortening the time required for hot water reconstitution and further improving the texture is exerted. From the viewpoint of ensuring such an effect, the starch content in the powder raw material used for the preparation of the previous dough is preferably 5 to 20% by mass, more preferably, based on the total mass of the powder raw material. Is 10 to 15% by mass. The kind of starch used here is not particularly limited, and one kind of those described above as examples of flour can be used alone or in combination of two or more kinds.

  In the present dough preparation step, the temperature of the previous dough prepared in the previous dough preparation step (article temperature) is maintained at 75 to 100 ° C, preferably 85 to 100 ° C, more preferably 95 to 100 ° C. The dough and the rest of the powder raw material that was not used in the previous dough preparation step are mixed (kneaded) to prepare the dough. That is, in the method for producing noodles of the present invention, as in the method for producing noodles described in Patent Document 1, immediately after production, the previous dough is brought to room temperature or a temperature lower than that at room temperature. The powder material is not added, and the high temperature state dough and the rest of the powder material are mixed while maintaining the high temperature state immediately after the production of the previous material. When the temperature of the front dough when mixing the front dough and the rest of the powder raw material is outside the above range, good results cannot be obtained in terms of shortening the time required for hot water reconstitution and improving the texture.

  In the present dough preparation step, mixing of the previous dough and the rest of the powder raw material can be performed under reduced pressure. Since the temperature of the front fabric is as high as 75 to 100 ° C., the viscosity is low and the fabric is likely to sag. By handling the front fabric under reduced pressure in this way, fabric sag due to a high fabric temperature is prevented, The dough density is improved by reducing the pressure, and as a result, further improvement in workability and production efficiency can be expected. From the viewpoint of more surely exhibiting such an effect, it is preferable to mix the previous dough and the rest of the powder raw material under reduced pressure with a high degree of vacuum, and more specifically, −50 to −760 mmHg, particularly It is preferable to carry out under a reduced pressure of −500 to −760 mmHg. The device for mixing the previous dough and the rest of the powdered raw material under reduced pressure, and other mixing conditions other than the reduced pressure conditions are appropriately selected from the range normally used according to the use of the noodles for the purpose of production. Just do it. As a preferable example of the mixing (kneading) apparatus, a device provided with a vacuum suction means and capable of maintaining the mixing zone under the above-mentioned vacuum condition can be mentioned.

  The intended noodles (raw noodle strings) can be obtained by processing the dough prepared through the dough preparation process into noodle strings. Processing from this dough to noodle strings can be performed according to a conventional method, for example, by rolling this dough by a conventional method such as roll rolling to obtain a noodle strip, and cutting the noodle strip from this noodle strip by a conventional method The desired noodles can be obtained.

  The kind of noodles to which the present invention can be applied is not particularly limited, and examples thereof include Chinese noodles, tsukemen, yakisoba, raw noodles, cold wheat, udon, soba, pasta, noodle skins and the like.

  Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Examples 1 to 9]
In a commercially available vertical mixer, a part of the prepared powder raw material, 4 parts by mass of salt and 37 parts by mass of water (40 parts by mass of water when starch is used in combination) and saline prepared were mixed, Mix at low speed for 2 minutes at room temperature (under an environment of about 25 ° C. temperature) and then for 2 minutes at high speed to obtain a room temperature front dough having fluidity, and heat the front dough in a water bath, The temperature was adjusted so that the temperature (article temperature) was higher than normal temperature (pre-dough preparation step).
Next, the dough and the rest of the prepared powder material were put into a commercially available pin mixer, and mixed at high speed for 5 minutes and then at low speed for 5 minutes to prepare the dough (noodle dough) (preparation of the dough) Process).
Next, the obtained noodle dough is combined and rolled by a conventional method to form a noodle band having a thickness of 2.6 mm, and then a noodle band is formed using a cutting blade with a 10th corner, which is a kind of noodles. Produced raw udon.
As flour raw materials (flours), wheat flour (Nisshin Flour Milling Co., Ltd., trade name “warabe”) was used, and starch (manufactured by J Oil Mills Co., Ltd., trade name “A700”) was used as appropriate. The powder raw material used in the previous dough preparation process and the powder raw material used in the present dough preparation process were the same in terms of composition.

[Comparative Examples 1 and 2]
A conventional noodle dough preparation method, that is, noodle dough was prepared by adding and mixing (mixing) the prepared powder raw material without adding it. More specifically, a commercially available vertical mixer was charged with all of the prepared powder raw materials and saline prepared by mixing 4 parts by mass of salt and 37 parts by mass of water, and 5 at high speed at room temperature. Mix for 5 minutes followed by low speed for 5 minutes to prepare a noodle dough at room temperature. The prepared noodle dough was sequentially processed into a noodle band and a noodle string in the same manner as in the above example to produce raw udon.

[Comparative Examples 3 and 4]
Raw udon was produced in the same manner as in Example 2, except that the temperature of the front dough (product temperature) was less than 75 ° C. and the previous dough was mixed with the rest of the powder raw material while maintaining the product temperature. In Comparative Example 3, the previous dough prepared at room temperature in the previous dough preparation step was not heated (that is, a water bath was not used), and in Comparative Example 4, it was prepared at room temperature in the previous dough preparation step. Although the previous dough was heated with a water bath, the heating temperature was lower than in each example.

[Comparative Examples 5 and 6]
Cool the pre-dough in a high-temperature state whose temperature (product temperature) was 75 to 100 ° C. (more specifically 95 ° C.) immediately after production using a refrigerator so that the product temperature is less than 75 ° C., Raw udon was produced in the same manner as in Example 2 except that the previous dough and the rest of the powder raw material were mixed while maintaining the product temperature after cooling.

[Comparative Example 7]
Raw udon was produced in the same manner as in Example 2 except that the moisture content of the previous dough was less than 59% by mass (more specifically, 58% by mass).

〔Evaluation test〕
In each of the examples and comparative examples, workability when the dough was sequentially processed into noodle strips and noodle strings was evaluated based on the following evaluation criteria. The evaluation results are shown in Tables 1 and 2 below.
In addition, the raw udon to be evaluated was boiled in boiling water for 7 minutes, and the texture of the udon cooked in the boil was evaluated by 10 panelists based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Tables 1 and 2 below.

<Evaluation criteria for workability>
5 points: The fabric is very tight and easy to handle, so it is extremely easy to process and stable to manufacture.
4 points: The fabric is tight and easy to handle, so it is easy to process and stable to manufacture.
3 points: The fabric has an appropriate hardness and can be manufactured stably.
2 points: The fabric is soft or the fabric is slightly hydrated, making stable production difficult.
1 point: The fabric is very soft or the fabric is not sufficiently hydrated and stable production is impossible.
<Evaluation criteria for texture (bath return)>
5 points: Return to hot water and excellent viscoelasticity.
4 points: Return to hot water and moderate viscoelasticity.
3 points: Insufficient hot water return, slightly powdery and lacks viscoelasticity, but can be eaten.
2 points: Insufficient hot water return, powdery and lacking viscoelasticity.
1 point: There is not enough hot water return and it is quite powdery and lacks viscoelasticity.

The raw udon obtained in Comparative Examples 1 and 2, which is a conventional general noodle dough preparation method, is boiled with hot water for 7 minutes. There was no hot water return and it was quite powdery. In contrast, the raw udon obtained in each example was boiled under the same conditions as in Comparative Examples 1 and 2, but as shown in Table 1, the evaluation score was 3 points or more, and the hot water was returned. It was. From this, it can be seen that according to the production method of each example, noodles can be obtained in which the time required for reconstitution with hot water for making the edible state is relatively short.
In particular, from the comparison between Example 2 and Comparative Example 3 and the comparison between Example 6 and Comparative Example 4, setting the temperature of the front dough to 75 ° C. or more is effective in improving the texture (return to hot water). Is clear.
Moreover, from the comparison between Example 7 and Comparative Examples 5 and 6, mixing with the rest of the powder raw material while maintaining the temperature of the previous dough (product temperature) at 75 ° C. or higher is a texture (hot water return). It is clear that it is effective for improvement.
Moreover, it is clear from the comparison between Example 3 and Comparative Example 7 that the moisture content of the front dough is about 70% by mass rather than 58% by mass, which is more effective in improving the texture (return to hot water). is there.

In Example 5, the ratio of the total flour raw material in the previous dough occupying the total flour raw material in the main dough is relatively large at 30% by mass, resulting in the present dough being slightly too soft. The workability was inferior to that of the other examples.
Example 8 is the same as Example 3 except that the mixing of the previous dough and the rest of the powder raw material was performed under normal pressure instead of under reduced pressure, resulting in inferior workability as compared with Example 3. Thus, it is clear that the mixing of the two is performed under reduced pressure. Further, from the comparison between Example 3 and Example 9, it is clear that the decompression condition is preferably about −760 mmHg as in Example 3, and according to the knowledge of the present inventors, −500 to −760 mmHg. The degree is preferred.

Claims (5)

  Using a part of the flour raw material mainly composed of cereal flour, a pre-dough having a moisture content of 59 to 98% by mass and a temperature of 75 to 100 ° C. is prepared, and the temperature of the pre-dough is set to 75 to 100 ° C. A method for producing noodles, comprising a step of preparing the present dough by mixing the previous dough and the rest of the powder raw material in a maintained state.   The method for producing noodles according to claim 1, wherein a ratio of the whole powder raw material in the previous dough to the whole powder raw material in the main dough is 1 to 25% by mass.   The method for producing noodles according to claim 1 or 2, wherein mixing of the front dough and the rest of the powder raw material is performed under reduced pressure.   The manufacturing method of the noodles as described in any one of Claims 1-3 in which starch is contained in a part of said powder raw material used for preparation of the said front dough.   Noodles manufactured by the manufacturing method according to any one of claims 1 to 4.