JP2016059303A - Multilayer noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide multilayer noodles which are superior to viscoelasticity, have moderate hardness and smoothness and are superior in a texture.SOLUTION: Multilayer noodles are made by applying oils and fats and glycerine fatty acid ester to the surface of the noodle filaments with multilayer structure. The noodle filaments could be pregelatinized noodle filaments provided by pregelatinizing raw noodle filaments cut from noodle strips, or pregelatinized noodle filaments provided by pregelatinizing half-raw noodle filaments or dried noodles filaments which are processed to dry the raw noodle filaments.SELECTED DRAWING: None

Description

  The present invention relates to a multilayer noodle having a multilayer noodle string in which a plurality of layers are combined and integrated.

  Conventionally, multilayer noodles obtained by cutting out a multilayer noodle strip obtained by superposing and rolling a plurality of noodle strips into a noodle string shape are known. For example, in Patent Document 1, inner layer and outer layer raw material powders are separately rolled to produce inner layer and outer layer noodle strips, respectively, and one inner layer noodle strip is sandwiched between two outer layer noodle strips. Three-layer noodles obtained by rolling and manufacturing a three-layer noodle strip are described. Patent Document 1 does not describe that a treatment agent such as fat or oil is attached to the surface of the noodle strings of the multilayer noodle.

  In addition, noodles are usually made edible by heating raw noodle strings cut from the noodle strip with moisture, and then the adhesiveness of the gelatinized starch in the edible noodle strings, etc. As a result, the noodle strings are bound to each other to form a dumpling, and the loosening may be worsened. Therefore, in order to make the noodle strings easy to loosen, it has been conventionally performed to attach a loosening improver containing fats and oils and emulsified fats and oils to the surface of the noodle strings. For example, Patent Documents 2 to 4 disclose fats and / or glycerin. A loosening improver containing fatty acids is described. Patent Documents 2 to 4 do not describe multilayer noodles.

JP 2001-252035 A JP 2001-352926 A JP-A-2005-13135 JP 2012-235746 A

  The subject of this invention is related to the multilayer noodles which are excellent in viscoelasticity, have moderate hardness and smoothness, and are excellent in texture.

  As a result of various studies to solve the above problems, the present inventors have obtained a multilayer noodle having excellent viscoelasticity and appropriate hardness and smoothness. The knowledge that it is effective to attach ester was obtained. “Oil and glycerin fatty acid ester” used in the present invention is not a loosening improving agent for improving loosening of noodle strings, as described in Patent Documents 2 to 4, but appropriately controls the texture, particularly the hardness of the noodle strings. It is an agent and should also be referred to as a “texture improving agent”. The loosening improver is usually used by adhering to the surface of the noodle strings just before eating, and cooking the noodle strings with the loosening improver will cause the loosening improver to fall off the surface of the noodle strings and have the desired effect. However, the multilayer noodles of the present invention in which the “fat and glycerin fatty acid ester” adheres to the surface of the noodle strings are characteristic even when cooked. It is excellent in elasticity and can be cooked without losing the appropriate hardness. Patent Documents 2 to 4 describe that the noodle strings can be easily loosened by attaching a loosening improver containing fats and oils and / or glycerin fatty acids to the surface of the single layer noodle strings. Noodle strings are not described, and no technique for controlling the texture (hardness) of the noodle strings in an appropriate range is described.

The present invention has been made based on the above findings, and is a multilayer noodle obtained by attaching fats and oils and glycerin fatty acid ester to the surface of a multilayer noodle string.
Moreover, this invention is a manufacturing method of the noodle dish which has the process of heat-cooking the said multilayer noodle.

  According to the present invention, a multilayer noodle having excellent viscoelasticity, moderate hardness and smoothness, and excellent texture is provided. The multi-layered noodles of the present invention can be eaten as they are when they are pre-gelatinized, such as steaming and boiled during the production process, and they can be eaten after being cooked even if pre-gelatinized. You can also.

  The multilayer noodles of the present invention have a multilayer structure, and the noodle strings include an outer layer that forms the surface of the noodle strings, and an inner layer that exists inside the outer layer. Usually, the outer layer and the inner layer have different compositions.

  An example of a multi-layered noodle string is a laminated structure in which outer layers are laminated on both sides of the inner layer. The inner layer of the noodle strings having such a laminated structure may be a single layer or a laminated structure of a plurality of layers having the same or different compositions. A typical example of laminated noodle strings is a laminated three-layer structure in which one inner layer is interposed between two outer layers, but the multilayer noodles of the present invention (multilayer noodle strings) are limited to this. Alternatively, a laminated multilayer structure in which four or more layers are laminated may be used.

  Another example of the multi-layered noodle strings is a concentric structure in which the outer layer concentrically covers the inner layer. The inner layer in such a concentric noodle string may be a single layer or a concentric structure in which a relatively outer layer covers a relatively inner layer. A typical example of the concentric noodle strings is a concentric two-layer structure in which the outer layer and the inner layer are each a single layer, but the multilayer noodles of the present invention (multilayer noodle strings) are not limited thereto, A concentric multilayer structure in which three or more layers are stacked concentrically may be used.

  The outer layer and the inner layer constituting the multilayer noodles of the present invention each contain flour. As the flour, those used for producing noodles such as udon, cold wheat, plain noodles, kishimen, Chinese noodles, tsukemen, yakisoba, pasta, buckwheat, noodle skin can be used without particular limitation, for example, strong flour, medium strength In addition to flour such as flour, weak flour, and durum flour, corn flour, barley flour, rye flour, oat flour, buckwheat flour, rice flour, bean flour, etc. can be mentioned. It can use individually or in combination of 2 or more types.

  The outer layer and the inner layer constituting the multilayer noodles of the present invention may contain components other than flour. Other components include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch and the like, and α-ized, acetylated, etherified, esterified, oxidized, crosslinked, etc. Processed starch: Wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder, etc .; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; dietary fiber, swelling agent, thickener , Emulsifiers, citrus, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, alcohols, enzyme agents, etc., depending on the use of multilayer noodles, etc. Species can be used alone or in combination of two or more.

  As an embodiment of the multilayer noodles of the present invention, the noodle strings have the above-mentioned laminated three-layer structure, and the outer layer and the inner layer have different compositions from each other, and the outer layer preferably contains medium force flour, more preferably 50% by mass or more. It contains 75 to 100% by mass, and the inner layer contains 50% by mass or more, more preferably 75 to 100% by mass of strong powder.

  When the multilayer noodles of the present invention have the laminated three-layer structure (outer layer / inner layer / outer layer), the thickness of the entire three layers is preferably 1 to 3 mm, and the thickness ratio of each layer is From the viewpoint of improving the balance of elasticity and improving the texture, outer layer / inner layer / outer layer = 2/1/2 to 1/6/1, more preferably outer layer / inner layer / outer layer = 2/1/2 to 1/4/1. In the laminated three-layer structure, the thicknesses of the two outer layers may be different from each other, but are preferably comparable.

  The noodle strings having a multilayer structure can be produced according to a known method for producing multilayer noodles. For example, as an example of the manufacturing method of the noodle strings having the above-mentioned laminated structure (laminated three-layer structure), water is added to the outer layer noodle raw material to knead to obtain an outer layer noodle dough, and water is added to the inner layer noodle raw material Then, the noodle dough for the inner layer is obtained by kneading, and the noodle dough is overlapped and rolled to produce a noodle strip having a multilayer structure, and the noodle strip is processed into a noodle band.

  The multilayer noodles of the present invention are obtained by attaching fats and oils and glycerin fatty acid esters to the surface of the noodle strings having the multilayer structure as described above. As described above, by attaching fats and oils and glycerin fatty acid ester to the surface of the noodle strings of the multilayer noodles, the noodle strings can be imparted with excellent viscoelasticity and appropriate hardness. The method for attaching fats and oils and glycerin fatty acid esters to the surface of the noodle strings is not particularly limited, and a method of applying, spraying, and dropping them to the noodle strings, or a method of immersing the noodle strings in a liquid containing the fats and fats and glycerin fatty acid esters. Etc. The fats and oils and the glycerin fatty acid ester may be attached to the noodle strings alone, or a mixture thereof may be attached to the noodle strings. In the latter case, the attaching operation can be completed in one time.

  As the fats and oils used in the present invention, fats and oils generally used in foods can be used without particular limitation. For example, animal fats and oils such as butter, beef tallow and pork fat; salad oil, corn oil, rapeseed oil, soybean oil, safflower oil Vegetable oils such as rapeseed oil, palm oil, cottonseed oil, sunflower oil, rice bran oil, sesame oil and olive oil; these hardened oils and fats; mixed oils and fats thereof. In the present invention, these one kind alone or two kinds A combination of the above can be used. Among these fats and oils, salad oil is particularly preferably used in the present invention because it has no habit of oily taste.

  In the present invention, the multi-layered noodle strings to which the fats and oils and glycerin fatty acid esters are attached are the raw noodle strings cut out from the noodle band (multi-layer noodle band obtained by rolling and rolling a plurality of noodle bands). The pregelatinized noodle strings obtained by the heat treatment are preferred. When fats and oils and glycerin fatty acid esters are attached to the raw noodle strings before the pregelatinization treatment, they are converted into an edible state (steamed, boiled, etc.) for making the raw noodle strings after they are attached, May fall off the noodle strings. The multilayer noodles of the present invention obtained by attaching fats and oils and glycerin fatty acid esters to the surface of the pregelatinized noodle strings can be eaten as they are, or can be eaten after cooking.

  The raw noodle strings can be pregelatinized according to a known pregelatinization process such as steaming or boiling. The target of the alpha treatment is not limited to raw noodle strings, and semi-raw noodle strings and dry noodle strings obtained by drying raw noodle strings may be used. The semi-noodle strings and the dry noodle strings have different degrees of drying. The moisture content of the semi-noodle strings is preferably 22 to 26% by mass, and the moisture content of the dry noodle strings is preferably 12 to 16% by mass.

The amount of fats and oils attached to the surface of the multi-layered noodle strings is preferably 1 to 3% by mass, more preferably based on the total mass of the noodle strings (raw noodle strings or pregelatinized noodle strings) immediately before the fats and oils are adhered. It is 1.5 to 2.5% by mass.
Moreover, the adhesion amount of the glycerin fatty acid ester to the surface of the multi-layered noodle strings is preferably 1 to 3% by mass, and more preferably 1.5 to 2.5% by mass, with respect to the total mass of the fats and oils used together. .
If the adhesion amount of fats and oils and glycerin fatty acid esters is too small, the desired effect (improvement of texture) may not be obtained sufficiently. Conversely, if the adhesion amounts of fats and oils and glycerin fatty acid esters are too large, There is a risk of strongly damaging the texture.

  The multilayer noodles of the present invention are not limited in the type of noodles, but are preferably pasta, Chinese noodles, udon and soba, more preferably Chinese noodles. In addition, as described above, the multilayer noodles of the present invention are prepared by attaching fats and oils and glycerin fatty acid esters to the surface of the multilayer noodle strings (raw noodle strings or pregelatinized noodle strings) to improve the texture. Since the effect of improving the texture is not reduced even when heated, it can be used in a method for producing noodle dishes having a step of cooking the multilayer noodles. The method of cooking the multilayer noodles is not particularly limited. For example, cooking with a cooking device equipped with a heating means such as microwave cooking, oven cooking, steam oven cooking, etc .; stir-fry cooking, grilling cooking, fried cooking, cooking with rice cake, Steamed cooking; a combination of two or more of the above cooking can be used. In the present specification, stir-fried cooking is a cooking method in which ingredients (multilayer noodles) are baked using a smaller amount of cooking oil than fried cooking. Baked cooking is a cooking method that heats food directly with fire or a heat source, heats food via a solid medium such as stone or iron plate, or heats food in an enclosed space such as an oven or a kettle. is there. Steamed cooking is a cooking method in which ingredients are heated using high-temperature steam without immersing the ingredients in hot water. Each cooking may be performed using a cooking utensil such as a frying pan that does not include heating means. The cooking conditions may be appropriately set by the cooker according to the use of the multilayer noodles, the cooking utensils used, and the like.

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

[Examples 1-3]
To 100 parts by mass of the noodle raw material having the composition shown in Table 1 below, water in which 1 part by mass of Kansui ("Kansui CS" manufactured by Oriental Yeast Co., Ltd.) and 1 part by mass of salt are dissolved is added, and a high-speed noodle making mixer is used. After kneading for 2 minutes, the mixture was further kneaded at high speed for 8 minutes to prepare a sheet-like noodle dough for the outer layer and a sheet-like noodle dough for the inner layer, respectively.
One inner noodle dough is interposed between the two outer layer noodle doughs, the laminate is rolled into a three-layer noodle strip of outer layer / inner layer / outer layer, and then a cutting blade (# 18 A noodle string having a thickness of 1.7 mm was obtained through Shinmaru), and noodle strings having a three-layer structure were obtained.
The three-layer raw noodle strings are boiled in boiling water, and then α-treated by spraying a mixture of salad oil and glycerin fatty acid ester as fat on the surface of the α-shaped noodle strings thus obtained. A predetermined amount was attached to obtain Chinese noodles made of multi-layered noodles that had been pregelatinized.

[Comparative Examples 1 and 2]
Chinese noodles comprising single layer noodles that have been pregelatinized are obtained in the same manner as in Example 1 except that raw noodles having a single layer structure are used as the noodle strings to which the fats and glycerin fatty acid esters are attached. It was. Raw Chinese noodles having a single layer structure of noodle strings were produced according to a conventional method using noodle raw materials having the composition shown in Table 1 below. The noodle strings of the raw Chinese noodles having the single layer structure of Comparative Example 1 have the same composition as the inner layer of the noodle strings of Example 1, and the noodle strings of the raw Chinese noodles having the single layer structure of Comparative Example 2 are the same as those of Example 1. The composition is the same as the outer layer of the noodle strings.

[Comparative Example 3]
Chinese noodles made of multilayered noodles that had been pregelatinized were obtained in the same manner as in Example 1 except that the glycerin fatty acid ester was not attached to the surface of the pregelatinized noodle strings.

[Comparative Example 4]
Chinese noodles made of multi-layered noodles that had been pre-gelatinized were obtained in the same manner as in Example 2 except that the fats and oils were not attached to the surface of the pre-gelatinized noodle strings.

〔Evaluation test〕
After 15 g of salad oil was added to the frying pan and heated for 1 minute, 500 g of Chinese noodles to be evaluated was added and fried for 3 minutes. Ten panelists evaluated the hardness and smoothness of the Chinese noodles after the fried cooking based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

(Evaluation criteria for hardness)
5 points: Viscoelastic hardness and extremely good.
4 points: Slightly viscoelastic hardness, good.
3 points: Standard hardness.
2 points: Slightly soft and slightly defective.
1 point: soft and defective.

(Evaluation criteria for smoothness)
5 points: Smooth and extremely good.
4 points: Slightly smooth and good.
3 points: Standard smoothness.
2 points: Somewhat inferior in smoothness and somewhat poor.
1 point: Smoothness is inferior and poor.

As is apparent from Table 1, the Chinese noodles of Examples 1 to 3 in which “oil and fat and glycerin fatty acid ester” are used as the texture improving agent and adhered to the surface of the noodle strings are all hard and smooth. However, it was highly evaluated that greatly exceeded the standard level of 3.0 points.
From the comparison between Example 2 and Comparative Examples 1 and 2, the texture improver does not provide a sufficient effect even if it is attached to the surface of the noodle strings having a single layer structure. It turns out that it will be meaningful for the first time.
From the comparison between Example 2 and Comparative Examples 3 and 4, in order to improve the hardness and smoothness of the noodle strings and improve the texture, only one of the oil and glycerin fatty acid ester is adhered to the surface of the noodle strings. It turns out that both need to be attached.

Claims (3)

  Multi-layered noodles obtained by attaching fats and oils and glycerin fatty acid esters to the surface of a multi-layered noodle string.   The noodle strings are obtained by subjecting a raw noodle string cut from a noodle band to a gelatinization treatment, or a semi-raw noodle wire obtained by drying the raw noodle strip, or a dry noodle strand by a gelatinization treatment. The multilayer noodle according to claim 1, which is a pregelatinized noodle string.   The manufacturing method of noodle dish which has the process of heat-cooking the multilayer noodle of Claim 1 or 2.