JP2016136849A - Method for producing noodle-like snack - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a noodle-like snack that contains a noodle-shaped linear product whose color is not uniform, the noodle-like snack being excellent in appearance and texture.SOLUTION: This invention relates to a method for producing a noodle-like snack that contains a noodle-shaped linear product whose color is not uniform and that has thickness of 0.8 to 6 mm, comprising a step of overlapping two sheet-like doughs that are different in color from each other, rolling the resultant dough to produce a multi-layered dough, cutting the multi-layered dough linearly to obtain noodle-like lines, steaming the noodle-like lines, and thereafter frying the steamed noodle-like lines in an oil to obtain the noodle-like linear product. Flour, starch, and a coloring material are used as materials of the multi-layered dough. A thickness ratio of the two sheet-like doughs before overlapping is adjusted to [one of the sheet-like doughs]:[the other of the sheet-like doughs]=1:10 to 10:1.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a noodle-like confectionery, which is a kind of noodle snack made of noodles.

  Conventionally, noodle snacks made of noodles are known. Noodle snacks are usually produced by cutting noodle dough mainly composed of wheat flour into noodle strings, converting the noodle strings into a gelatin by a steaming process or the like, and then frying them with oil. Patent Document 1 describes a ramen snack confectionery obtained by fried a noodle strip formed by connecting a plurality of noodle strings side by side. In addition, Patent Document 2 discloses a solution to the problem that, when trying to obtain a noodle snack with a noodle string thickness of 2.0 mm or more, the internal α-ization becomes insufficient, resulting in a powdery texture. As described above, it is described that instead of processing a noodle dough into a noodle string as in the prior art, the noodle dough is processed into a noodle string instead of being processed into a noodle string.

  A technique for obtaining two or more layers of noodles by combining and integrating two or more types of noodle strips is conventionally known. Patent Document 3 describes a technique for coloring two or more colors on a single noodle string using vegetable powder as a colored powder as an application technique of the multilayer noodles. In Patent Document 4, as a method for producing multicolor instant noodles, a plurality of noodle bands having different color tones using a coloring material are prepared, and two or more layers of the different color noodle bands are overlapped to form a noodle string. A method other than frying the wire, specifically, one having a step of expanding and drying by high-temperature hot-air drying, microwave heating drying or freeze vacuum drying is described.

JP-A-2005-65511 JP 2013-66462 A JP-A-5-304917 JP-A-11-103804

  The subject of this invention is related with the manufacturing method of the noodle-like confectionery which is excellent in an external appearance and food texture including the noodle linear thing which is not uniform in color tone.

The present invention relates to a method for producing a noodle-like confectionery comprising a noodle-like product having a thickness of 0.8 to 6 mm and a non-uniform color tone, wherein two kinds of sheet-shaped doughs having different colors are overlaid and rolled A multi-layered dough, cutting the multi-layered dough into a line to obtain a noodle string, and steaming the noodle string and then fried to obtain the noodle string, As a raw material, wheat flour, starch and coloring materials are used, and the thickness ratio of the two types of sheet-shaped dough before superposition is adjusted to one sheet-shaped dough: the other sheet-shaped dough = 1: 10 to 10: 1 This is a method for producing noodle-like confectionery.
Moreover, this invention is the noodle-like confectionery manufactured with the manufacturing method of the said this invention.

  ADVANTAGE OF THE INVENTION According to this invention, the noodles-like confectionery which is excellent in an external appearance and texture is provided including the noodle filament which is not uniform in color tone and has a good coloring.

  The noodle-like confectionery of the present invention, which is the product of the production method of the present invention, includes an elongated noodle-like line product. The noodle-like confectionery of the present invention is usually composed of a large number of noodle filaments, and the large number of noodle filaments are individually independent and are not integrated. A part or all may be united. Moreover, the noodle filament according to the present invention may be seasoned by a known method.

  One of the main characteristics of the noodle-like confectionery of the present invention is that the color tone of the noodle-like product contained therein is not uniform. That is, in the noodle-like confectionery of the present invention, each of the many noodle-like products according to the present invention contained in the noodle-like confectionery has portions where the color tone is not uniform and the color tone is different from each other. Depending on how the colors are combined, effects such as promoting appetite can be obtained. As apparent from the production method of the present invention described later, the noodle filament according to the present invention has a laminated two-layer structure including at least two layers each having a different color tone, and has three or more layers. A laminated multilayer structure in which is laminated.

  Moreover, the thickness of the noodle filament according to the present invention is 0.8 to 6 mm. The “thickness of the noodle strings” as used herein is the length in the direction perpendicular to the length direction of the elongated noodle strings, for example, a cross-sectional shape (transverse shape) along the direction of the noodle strings. Corresponds to the diameter of the perfect circle, and when the cross-sectional shape of the noodle filament is square, it corresponds to the length of one side of the square, and the cross-sectional shape of the noodle filament is rectangular. The case corresponds to the length of the short side of the long and short sides of the rectangle. When the cross-sectional shape of the noodle strings has two or more lengths as in the case of a rectangle, the shortest of these is defined as the “thickness of the noodle strings”.

  The noodle-like confectionery of the present invention can be eaten after reconstitution of the noodle-like product contained in the noodle-like confectionery in the same manner as fried instant noodles, but usually the noodle-like product is eaten as it is without reconstitution However, when the thickness of the noodle filament is 0.8 to 6 mm, the texture when eating as it is without reconstitution with hot water is excellent. If the thickness of the noodle strings is less than 1 mm, the thickness is too thin, so that it is difficult to change the color tone in the thickness direction of the noodle strings as described above. Since it is difficult to visually recognize the color tone, it is not meaningful to change the color tone. Conversely, if the thickness of the noodle filament exceeds 6 mm, the inside of the noodle filament may not be cooked and may not be suitable for food. The thickness of the noodle string is preferably 1 to 4 mm, more preferably 1 to 2 mm.

  In the method for producing a noodle-like confectionery of the present invention, first, two types of sheet-like doughs having different colors are overlaid and rolled to produce a multi-layer dough. In this manner, the production of a multi-layer dough by superimposing and rolling a plurality of sheet-like doughs itself can be carried out according to a method commonly used in the production of multi-layer noodles.

  One of the main features of the production method of the present invention is that wheat flour, starch and coloring materials are used as raw materials for the multi-layer dough. What is particularly characteristic is that starch is used as a raw material. By adding starch to the multi-layer dough that finally becomes the noodle filament according to the present invention, the gelatinization proceeds sufficiently when the noodle strings are subjected to steaming and frying, and then the noodles are processed. When eating a linear object, the powdery texture does not remain, a crispy texture is obtained, the texture of the noodle linear object is improved, and the color of the noodle linear object becomes vivid and the color development is good As described above, combined with having a plurality of color tones, the appearance of the noodle-like confectionery containing this improves. The starch used in the present invention may be subjected to processing such as pregelatinization, etherification, esterification, acetylation, crosslinking treatment, and oxidation treatment.

  The wheat flour used in the present invention is not particularly limited, and examples thereof include strong flour, semi-strong flour, medium flour, thin flour, durum wheat flour, and the like, and one of these can be used alone or in combination of two or more.

  Further, the starch used in the present invention is not particularly limited, and examples thereof include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch and the like, and one of these is used alone or in combination of two or more. be able to.

  As coloring materials, those that can be contained in foods can be used without any particular limitation, for example, spina powder, pumpkin powder, black sesame powder, tomato powder, gardenia pigment, gardenia blue pigment, red pepper pigment, lac pigment, carotenoid Examples thereof include dyes and squid dyes, and in the present invention, one of these can be used alone, or two or more can be used in combination. The coloring material may be selected appropriately in consideration of the color tone to be applied to the noodle filament.

Content of the flour in a multilayer dough is 0-100 mass% with respect to the total mass of the flour contained in this multilayer dough, Preferably it is 50-100 mass%, More preferably, it is 70-90 mass%.
The content of starch in the multilayer dough is 0 to 100% by mass, preferably 0 to 50% by mass, and more preferably 10 to 30% by mass with respect to the total mass of the flours contained in the multilayer dough.
As used herein, “cereal flour” refers to various flours such as wheat flour, rye flour, corn flour, barley flour, buckwheat flour, rice flour, bean flour, bean flour, fly flour, and wax flour, tapioca starch, potato starch, corn starch It is a generic term for various starches such as waxy corn starch, wheat starch, and rice starch, and is a raw material derived from cereals in the form of powder at normal temperature and pressure.

  Further, the content of the coloring material in the multilayer dough is preferably 0.01 to 1 part by mass, more preferably 0.1 to 0.5 part by mass with respect to 100 parts by mass of all flours contained in the multilayer dough. Part.

  The three components of wheat flour, starch, and coloring material only need to be included somewhere in the multi-layer dough. For example, all of the three components may be included in each of a plurality of layers constituting the multilayer structure, or the multilayer One or two of the three components may be included in a part of the plurality of layers constituting the structure, and the remaining component of the three components may be included in the remaining layers. In the former case, the three components of wheat flour, starch and coloring material are contained in both of two kinds of sheet-like doughs having different colors. Usually, two types of sheet-shaped doughs having different colors each contain at least wheat flour, and starch and coloring material are each contained in at least one of the two types of sheet-like doughs.

  The production of the sheet-like dough can be carried out according to a conventional method. Usually, water is added to the raw material, kneaded, and further rolled to produce a sheet-like dough. Although the amount of water added to the raw material is not particularly limited, it is preferably 20 to 50 parts by mass, more preferably 30 to 40 parts by mass with respect to 100 parts by mass of the raw material (or flour in the raw material). The method for producing two kinds of sheet-like fabrics having different colors is not particularly limited. For example, 1) a method in which a coloring material is contained only in one sheet-like fabric and not in the other sheet-like fabric, and 2 ) A method of changing the type of coloring material to be contained in one sheet-like cloth and the other sheet-like cloth.

  In the production method of the present invention, the thickness ratio (one sheet-like cloth: the other sheet-like cloth) of the two before overlapping two types of sheet-like cloth having different colors is 1:10 to 10: 1. The range is adjusted, preferably 1: 4 to 4: 1, more preferably 1: 2 to 2: 1. By adjusting the thickness ratio of the two types of sheet-shaped dough before superposition to such a range, the coloring of each layer constituting the multilayer dough is improved, leading to an improvement in the appearance of the noodle-like confectionery.

  The multilayer fabric according to the present invention (a sheet-shaped fabric used for producing the multilayer fabric) may contain other components other than wheat flour, starch and coloring materials without departing from the spirit of the present invention. Other ingredients include, for example, rye flour, corn flour, barley flour, buckwheat flour, rice flour, bean flour, corn flour, wheat flour, non-wheat flour, wheat gluten, soy protein, egg yolk flour, Protein materials such as egg white powder, whole egg powder, skim milk powder; fats and oils such as animal and vegetable oils and fats, powdered oils and fats; citrus, calcined calcium, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, Examples include seasonings, vitamins, minerals, pigments, fragrances, dextrin, alcohol, preservatives, enzyme agents, and the like, and these can be used alone or in combination of two or more.

  In the production method of the present invention, the multi-layered fabric produced by the above-described procedure, that is, the multi-layered fabric in which two layers having different color tones are laminated in the thickness direction is cut into a linear shape to obtain noodle strings. The processing for obtaining the noodle strings from the multilayer dough can be carried out in accordance with a processing method usually performed in the production of noodles. What is necessary is just to adjust the thickness of a noodle string suitably so that the thickness of the noodle string-like material which comprises the noodle-like confectionery which is a manufacturing result product may become the said specific range (0.8-6 mm).

  In the production method of the present invention, the noodle strings are sequentially subjected to steaming and frying to obtain the target noodle strings. The steaming process and the frying process can be carried out according to the processes normally performed in the production of noodles, respectively. The noodle strings are α-ized by the steaming treatment, and the α-noodle strands are expanded and dried by the frying process.

  When seasoning noodle strings, seasoning processing is performed on the noodle strings. The seasoning process can be performed at an arbitrary timing. For example, the seasoning process may be performed after the steaming process and before the frying process, or may be performed after the frying process. The seasoning treatment may be carried out by a method such as sprinkling the noodle strings with a seasoned powder prepared to give the desired seasoning, or immersing the noodle strings in a seasoning solution prepared to give the desired seasoning. it can. In addition, seasoning powder prepared so as to achieve a desired seasoning may be kneaded into the dough and seasoned.

  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 and Comparative Examples 1-7]
A noodle-like confectionery containing noodle filaments having a laminated two-layer structure consisting of two layers of A and B layers was produced. Specifically, the raw materials shown in the following Table 1 are mixed, and the mixture is mixed with 33 parts by mass of water with respect to 100 parts by mass of flour in the raw materials, rolled, and rolled for the A layer having a thickness of 8 mm. A sheet-like cloth and a B-layer sheet-like cloth were prepared. The following materials were used. Semi-strong powder (“Nisshin Flour Milling Co., Ltd.“ Special Number One ”), Starch (Matsutani Chemical Co., Ltd.“ MKK100 ”), Spina Powder (Coloring Material, Nippon Colloid Co., Ltd.), Pumpkin Powder (Coloring Material, Nippon Colloid) Co., Ltd.), green pigment (coloring material, “Kuchina Color 400P” manufactured by Glyco Nutrition Foods Co., Ltd.), yellow pigment (coloring material, “Kuchina Green Color P2” manufactured by Glico Nutrition Foods Co., Ltd.).
A layer A sheet and a B layer sheet are laminated to obtain a laminate, and the laminate is rolled into a two-layer dough of A layer / B layer. A two-layer raw noodle string was obtained.
The obtained raw noodle strings are subjected to a steaming treatment to make it α, and after the α-ized noodle strings are immersed in the seasoning liquid, the noodle strings are cut into strips having a length of 100 mm, 180 ° C. Was used to obtain a desired noodle-like confectionery.

〔Evaluation test〕
Ten panelists were asked to evaluate the appearance (color development) and texture of the noodle-like confectionery of the examples and comparative examples in comparison with Comparative Example 1 according to the following evaluation criteria. When evaluating the texture of the noodle-like confectionery, the panel was eaten as it was without reconstitution of the noodle-like confectionery (noodle-like product) to be evaluated. The results (average of 10 panelists) are shown in Table 1 below. The noodle-like confectionery of Comparative Example 1 has 3 points for appearance and texture.

(Evaluation criteria for appearance)
5 points: Compared to Comparative Example 1, the color of the noodle filaments is very good.
4 points: Compared to Comparative Example 1, the color development of the noodle filaments is good.
3 points: Equivalent to Comparative Example 1 (coloring of the noodle filaments is slightly better).
2 points: Compared to Comparative Example 1, the color development of the noodle filaments is slightly worse.
1 point: Compared with Comparative Example 1, the color development of the noodle filaments is extremely poor.

(Evaluation criteria for texture)
5 points: Compared to Comparative Example 1, the texture balance is extremely good.
4 points: Better texture balance than Comparative Example 1.
3 points: Equivalent to Comparative Example 1 (balance of texture is slightly good).
2 points: Compared to Comparative Example 1, the texture balance is slightly poor.
1 point: Compared to Comparative Example 1, the texture balance is extremely poor.

As shown in Table 1, the noodle-like confectionery of each example has an appearance (coloring property) that is superior to that of Comparative Example 1 and excellent in appearance, and the texture is comparable to that of Comparative Example 1. As a result. Comparative Example 1 is an example in which there is no difference in color tone between the A layer and the B layer constituting the noodle linear product, and the color tone of the whole noodle linear product is uniform. From a comparison between this and Example 1, It can be seen that by making the color tone different between the A layer and the B layer as in Example 1, it is possible to give the observer an impression that the color of the noodle strings is good, leading to an improvement in appearance.
In Comparative Examples 2 and 3, since the noodle filaments did not contain starch, the noodle filaments were inferior in texture as compared with Comparative Example 1 which contained starch. In addition, as apparent from the comparison between Comparative Example 1 and Comparative Example 2, the appearance is improved when the noodle string contains starch. From the above, it can be seen that starch is effective in improving the texture and appearance of noodle filaments.
In Comparative Examples 4 and 5, the thickness ratio of the A-layer sheet-shaped fabric and the B-layer sheet-shaped fabric before overlapping is not within an appropriate range (the former: the latter = 1: 10 to 10: 1). The results were inferior in appearance compared to the examples.
In Comparative Examples 6 and 7, since the thickness of the noodle string was not within an appropriate range (0.8 to 6 mm), the results were inferior in appearance and / or texture compared to each Example.

Claims (3)

A method for producing a noodle-like confectionery comprising a noodle filament having a thickness of 0.8 to 6 mm and a non-uniform color tone,
Two kinds of sheet-shaped doughs having different colors are rolled and rolled to produce a multi-layer dough, the multi-layer dough is cut into a line to obtain a noodle string, and the noodle strings are steamed and then fried. Having a step of obtaining a noodle filament,
As a raw material for the multilayer dough, wheat flour, starch and coloring materials are used,
A method for producing a noodle-like confectionery, wherein the thickness ratio of the two types of sheet-shaped dough before superposition is adjusted to one sheet-shaped dough: the other sheet-shaped dough = 1: 10 to 10: 1.   The method for producing a noodle-like confectionery according to claim 1, wherein both of the two types of sheet-shaped dough contain wheat flour, starch and a coloring material.   A noodle-like confectionery produced by the production method according to claim 1 or 2.