JP2016059357A - Multilayer noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide multilayer noodles which are superior to viscoelasticity, have moderate hardness, are superior to a texture, appetizing and preferable deep flyer or brown color are added to surface of noodle filaments when fried or grilled, nice flavor is added, and are superior in appearance, texture and taste.SOLUTION: In multilayer noodles, an external layer forming surface of the noodle filaments contains more oils and fats than an internal layer neighboring to the external layer. An embodiment of the multilayer noodles is multilayer noodles provided by processing noodle strips with multilayer structure provided by putting noodle dough for the external layer and noodle dough for the internal layer together and rolling to be noodle filaments, and the dough for the external layer contains more oils and fats than the dough for the internal layer.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 having a multilayer structure in which the noodle strings are composed of an outer layer and an inner layer 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. In Patent Document 1, water heated to 60 to 100 ° C. is added to at least one of the inner layer raw material powder and the outer layer raw material powder in order to have an excellent texture and flavor even after thawing after freezing. Although adding and kneading is described, blending oils and fats with these raw material powders is not described.

  Patent Document 2 discloses a multilayer that is suitable as a noodle for fried noodles and baked udon, especially when it is reheated in a microwave oven or the like after refrigerated storage and has a baked texture immediately after production and a savory flavor of noodles. As noodles, the outermost layer of the multilayer noodles is formed from noodle dough with water added in an amount of 25 to 34 parts by mass with respect to 100 parts by mass of flour. According to Patent Document 2, since the amount of water added when preparing the noodle dough is usually 35 parts by mass or more with respect to 100 parts by mass of flour, the noodle dough constituting the outermost layer in the multilayer noodle described in Patent Document 2 is It is said to be of low water content. Patent Document 2 [0010] describes that this low-hydrolyzed noodle dough may contain fats and oils, but specifically describes how to adjust the fat content. Not.

JP 2001-252035 A JP 2013-106591 A

  The object of the present invention is to have excellent viscoelasticity and moderate hardness and excellent texture, and when fried or baked, the noodles surface has a good baked color and aroma. It is related with the multilayer noodle from which the noodle dish which was provided and was excellent in the external appearance, texture, and flavor is obtained.

  The present invention is a multilayer noodle in which the outer layer forming the surface of the noodle strings contains more fat than the inner layer adjacent to the outer layer.

  ADVANTAGE OF THE INVENTION According to this invention, the multilayer noodles which are excellent in viscoelasticity, have moderate hardness, and are excellent in food texture are provided. In addition, when the multilayer noodles of the present invention are fried and baked, the noodle strip surface has a favorable burnt or grilled color that is appetizing and imparts a fragrance, so the appearance, texture and flavor Excellent noodle dishes.

  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.

  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.

  One of the main characteristics of the multilayer noodles of the present invention is that the outer layer forming the surface of the noodle strings contains more fat than the inner layer adjacent to the outer layer. For example, when the multilayer noodles of the present invention have the laminated three-layer structure, both of the two outer layers contain more oil and fat than the one inner layer interposed between both outer layers. In the present invention, the outer layer (outermost layer) forming the surface of the noodle strings is compared with the fat content only in the inner layer adjacent to the outer layer in the thickness direction of the noodle strings (the layer closest to the outer layer). For example, when there are three inner layers sandwiched between both outer layers (that is, when the entire noodle string has a multilayer structure of five layers), the outer layer is compared with respect to the fat content of the three inner layers. Is an inner layer of two layers adjacent to both outer layers, and the central inner layer sandwiched between the two inner layers is not a comparison target of the outer layer with respect to the oil content.

  Generally, when fats and oils are kneaded into a single-layered noodle string, there is a risk that the viscoelastic hardness is lost and the texture is lowered (see Comparative Example 3 described later). However, as in the present invention, when the noodle strings have a multilayer structure and the outer layer forming the surface of the noodle strings contains more fat than the inner layer adjacent to the outer layers, viscoelastic hardness can be obtained. The texture is improved. In addition, when the noodle strings having such a multilayer structure are fried and baked, the surface of the noodle strings is given a good baked color and aroma is imparted, so that noodle dishes having an excellent baking feeling can be obtained. It will be. That is, the multilayer noodles of the present invention are particularly useful as noodles for fried cooking and grilling. Here, stir-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. Stir-fry cooking and grilling cooking may be performed using cooking utensils that are not equipped with heating means such as a frying pan, and the cooking conditions are appropriately determined by the cook according to the use of the multilayer noodles, the cooking utensils used, etc. Set it.

  The ratio of the fat content in the outer layer to the fat content in the inner layer (the former: the latter) is preferably 10: 0 to 2: 1, more preferably 5: 0 to 3, assuming that the former is more than the latter. : 1. If the difference in fat content between the outer layer and the inner layer is too small, the above-described effects (improvement of texture and baking feeling) may not be sufficiently achieved, and the difference in fat content between the outer layer and the inner layer is large. If it is too much, the texture may be harmed.

The “fat content” in the outer layer or the inner layer can be expressed as “ratio of fats and oils relative to the raw material powder” in the outer layer noodle dough or the inner layer noodle dough. In the present invention, the “raw flour” is a flour in the form of powder at normal temperature and pressure among the raw materials used for the preparation of the noodle dough, and specifically, flours including wheat flour and starch (main raw materials) ) And does not include secondary ingredients such as salt.
The ratio of fats and oils to the raw material powder in the outer layer noodle dough is preferably 2 to 10% by mass, more preferably 3 to 7% by mass.
The ratio of fats and oils to the raw material powder in the inner layer noodle dough is preferably 0 to 2% by mass, more preferably 0 to 1% by mass. The inner layer may not contain fats and oils.

  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.

  The fats and oils used in the present invention may be flavor oils. When flavor oil is blended in the noodle strings of the multi-layered noodles, the flavor is increased, and the scent with a burning feeling can be enhanced particularly when fried or baked. The flavor oil is a fragrant oil, specifically, for example, olive oil, roasted sesame oil, roasted soybean oil, roasted rapeseed oil, almond oil, walnut oil, peanut oil, hazelnut oil, macadamia nut oil, leek oil, Examples include vegetable oils such as garlic oil, lar oil, and butter flavor oil, and these can be used alone or in combination of two or more.

  In the method of incorporating fats and oils into the noodle strings, in the manufacturing process of the noodle dough, I) a method of adding oils and fats to raw material powders such as flour and adding the total amount of their intended use at once, and II) flours and the like There is a method in which fats and oils are added to the raw material powder, and a part of the intended use amount is added several times and mixed. Both I) and II) are so-called internal addition methods in which fats and oils are blended into raw flour such as cereal flour during the production of noodle strings. The timing of hydration is not particularly limited, but in the case of I), it may be simultaneous with the fat (before the start of kneading), and in the case of II), it may be carried out at a plurality of times at the same timing as the fat. The above II) is more preferable because it is less likely to damage the texture and is easy to maintain the texture. The so-called external addition method of applying fats and oils from the outside of the noodle strings is not preferable because the effect is difficult to stabilize.

  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.

  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 to 6 and Comparative Example 1]
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. The fats and oils were contained in the noodle strings by the internal addition method of II). Salad oil or flavor oil (roasted rapeseed oil) was used as the fat.
One inner noodle dough is interposed between the two outer layer noodle doughs, and the laminate is rolled into a three-layer noodle strip of outer layer / inner layer / outer layer, and then a cutting blade (# 20 A noodle string having a thickness of 1.5 mm was obtained through Shinmaru), and raw Chinese noodles (multilayer noodles) having a three-layered noodle string were obtained.

[Comparative Examples 2 and 3]
Raw noodles (single layer noodles) having a single layer structure of noodle strings were obtained using noodle raw materials having the composition shown in Table 1 below according to a conventional method.

〔Evaluation test〕
The raw Chinese noodles to be evaluated were steamed to obtain Chinese noodles. After 15 g of salad oil was put into a frying pan and heated for 1 minute, 500 g of Chinese noodles that had been pregelatinized were added and fried for 3 minutes. Ten panelists evaluated the hardness (texture) and baking feeling 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 firing feeling)
5 points: The noodle strip surface is burnt and dry and extremely fragrant. 4 points: The noodle strip surface is slightly burnt and dry and fragrant. 3 points: Standard burning feeling. 2 Points: The noodle strip surface is slightly supple and slightly fragrant. Lack of thickness 1 point: Noodle strip surface is supple and fragrant

As is clear from Table 1, the Chinese noodles of Examples 1 to 6 in which the outer layer is a multilayer noodle containing more oil and fat than the inner layer were all highly evaluated with a burning feeling exceeding the standard level of 3.0 points. . In particular, the Chinese noodles of Examples 2 to 4 and 6 have hardness and baking feeling due to the fact that the content of the raw material powder of fats and oils (salad oil or flavor oil) in the outer layer is in the range of 2 to 10% by mass. All of these were highly evaluated. Example 6 which used flavor oil as fats and oils had the best baking feeling.
Compared with Example 1, Comparative Example 1 was less evaluated than Example 1 when the magnitude relationship between the fat content of the outer layer and the inner layer was reversed.
From the comparison between Comparative Example 2 and Comparative Example 3, when fats and oils were added to the single layer noodles, the feeling of baking was improved, but the noodle strings were hardened and the texture was lowered. From this, it can be seen that the blending of fats and oils into the noodle strings is effective for multilayer noodles.

Claims (1)

  Multi-layered noodles in which the outer layer forming the surface of the noodle strings contains more fat than the inner layer adjacent to the outer layer.