JP2016154507A - Method for producing cooked noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing cooked noodles having excellent noodle making properties, appearance, and texture.SOLUTION: A method for producing cooked noodles according to the present invention includes: a step of preparing noodle dough from a powder raw material containing 0.001-0.012 mass% of ferulic acid; an aging step of placing the noodle dough for 15-120 minutes in an environment at an ambient temperature of 35-45°C; and a noodle making and cooking step of making noodles from the noodle dough having undergone the aging step to obtain raw noodle strings and cooking the raw noodle strings by boiling. The method may include a step of freezing the cooked noodle strings obtained by the noodle making and cooking step.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing cooked noodles that are cooked noodles that can be eaten as they are or can be eaten by thawing with a microwave oven or the like.

  Noodles such as udon, buckwheat noodles, Chinese noodles, and pasta are manufactured using powder raw materials mainly composed of flour such as wheat flour and starch, and have a unique texture derived from the unique smoothness and viscoelasticity of noodles. It is food. In noodles, there is a problem that the stiffness gradually disappears as time passes after boiling. In Patent Document 1, noodle dough is made by adding a caffeic acid-based compound such as ferulic acid to noodle dough according to a conventional method. It is described that such a problem can be solved and a noodle having the original smooth texture and stiffness can be obtained, and the content of the caffeic acid compound in the noodle is 0.005 to 3. It is also described that 5% by weight is preferable.

JP 2004-65198 A

  The texture of the noodles is generally considered to be strong, and a unique texture and elasticity are required depending on the type of noodles. Noodles are also required to have a good appearance as well as a texture, and in general, an appearance that provides a smooth and smooth texture is likely to be obtained. Further, noodles are requested not only at the time of eating but also at the time of production, and it is preferable that noodles have little stickiness in the process of obtaining noodle strings from noodle dough and have excellent noodle-making properties. Noodles excellent in all of noodle-making properties, appearance and texture have not yet been provided.

  The subject of this invention is related with the manufacturing method of the cooked noodles which are excellent in noodle-making property, an external appearance, and food texture.

The present invention includes a step of preparing a noodle dough from a powder raw material containing 0.001 to 0.012% by mass of ferulic acid, and an aging step of placing the noodle dough in an environment at an ambient temperature of 35 to 45 ° C. for 15 to 120 minutes And a noodle making / cooking process in which the noodle dough that has undergone the aging process is noodled to obtain a raw noodle string, and the raw noodle string is cooked with a bowl.
Moreover, this invention is the cooked noodles obtained by the said manufacturing method.

  According to the present invention, cooked noodles excellent in noodle-making properties, appearance, and texture can be obtained. In general, when the yield of noodles is increased, the texture tends to decrease. According to the present invention, cooked noodles having an excellent texture can be obtained even if the yield is increased by boiling. Boiled yield is the ratio of the weight after boiled to the weight of the noodle strings before boiled, and is an important indicator for determining the quality of noodles for profitability, especially in mass production factories. Larger numbers are preferred.

  The method for producing cooked noodles of the present invention includes a noodle dough preparation step for preparing a noodle dough, an aging step for the prepared noodle dough, and noodle making / cooking for cooking the noodle dough after the aging step and cooking with noodles. Process.

  In the noodle dough preparation step, a noodle dough is prepared using a powder raw material. As the main ingredient of the powder raw material, flours that are usually used as the main raw material for noodles can be used without any particular limitation. , 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 includes processed starch obtained by subjecting various starches to treatments such as α-formation, etherification, esterification, acetylation, crosslinking treatment, and oxidation treatment. A particularly preferred powder raw material is wheat flour. The proportion of flour in the total powder raw material is usually 50% by mass or more, preferably 75% by mass or more, and more preferably 90% by mass or more.

  As one of the main features of the production method of the present invention, ferulic acid is further used as a powder raw material in addition to the flours, and the ferulic acid content in the powder raw material is 0.001 to 0.012% by mass, The point which prepares noodles dough as 0.002-0.01 mass% preferably 0.003-0.008 mass% more preferably is mentioned. By using such specific ferulic acid content in combination with noodle dough aging under the specific conditions described below, cooked noodles excellent in all noodle-making properties, appearance and texture can be obtained. As will be apparent from the comparison between Examples and Comparative Examples described later, the desired effect cannot be obtained if the ferulic acid content in the powder raw material is too small or too large.

  From the same viewpoint, the ferulic acid content in the cooked noodles obtained by the production method of the present invention is preferably 0.00042 to 0.00499% by mass, more preferably, based on the total mass of the cooked noodles. Is 0.00125 to 0.00333 mass%.

  Examples of ferulic acid include free ferulic acid, ester-type ferulic acid, and bound ferulic acid. In the present invention, any ferulic acid can be used, but free ferulic acid is particularly preferable. The free ferulic acid used in the present invention may be a natural product such as a grass family or a chemically synthesized product, and is not particularly limited. Particularly preferred as free ferulic acid is substantially derived from a raw material different from flour such as wheat flour. Generally, flour such as wheat flour contains free ferulic acid, but its content is extremely small. Therefore, in order to adjust the amount of free ferulic acid added to the specific range, free ferulic acid is used. It is preferable to use a raw material other than flour, for example, purified ferulic acid, which will be described later, as the acid source.

  The free ferulic acid used in the present invention may be derived from purified ferulic acid containing the free ferulic acid in an amount of 50% by mass or more, preferably 75% by mass or more, and more preferably 98% by mass or more. This purified ferulic acid is obtained by purifying a ferulic acid-containing composition derived from a plant such as a gramineous plant or a chemically synthesized product according to a known purification method, and increasing the content of free ferulic acid from before purification. . As the purified ferulic acid, a commercially available product (for example, purified ferulic acid manufactured by Oriza Oil Chemical Co., Ltd.) can also be used.

  The dough material may contain components other than the powder material (flours, ferulic acid). Examples of other ingredients 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; powders and fats; dietary fibers, swelling agents and thickeners , Emulsifiers, citrus, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrin, alcohol, enzyme agents, etc., one of these alone or two or more They can be used in combination.

  In the dough preparation step, noodle dough is prepared according to a conventional method using dough materials including powder materials. Noodle dough is usually prepared by adding water to the dough raw material and mixing. If necessary, it may be mixed with citrus or salt. The amount of water added may be appropriately adjusted according to the type of noodles. The kneading of the dough raw material can also be performed under reduced pressure using a vacuum mixer or the like. In this case, the density of the noodle dough is improved, and as a result, improvement in noodle making properties and production efficiency can be expected.

  In the aging step, the noodle dough prepared in the dough preparation step is placed in an environment having an ambient temperature of 35 to 45 ° C. for 15 to 120 minutes. By aging the noodle dough containing the specific amount of ferulic acid under the specific conditions, in the dough preparation step, moisture is uniformly dispersed and penetrated into the noodle dough. Formation is promoted. Thereby, when the raw noodle strings obtained by making noodles are cooked with a cocoon, a good texture with a strong stiffness is obtained without spreading with a cocoon, and a good appearance with a smooth surface is obtained. When the noodle dough is not aged, or even if the noodle dough is aged, the ambient temperature and the aging time are outside the above ranges. In addition, cooked noodles having excellent appearance and texture cannot be obtained. The ambient temperature for aging the noodle dough is preferably 38 to 42 ° C, more preferably 40 ° C, and the aging time is preferably 30 to 90 minutes, more preferably 45 to 75 minutes.

  In the noodle making / cooking step, the noodle dough that has undergone the aging step is made into noodles to obtain a raw noodle strand, and the raw noodle strand is cooked with a bowl. Noodle making can be performed according to a conventional method. For example, 1) Noodle strips are made by applying pressure to the noodle dough by various noodle making methods such as rolled noodles, roll noodles, extruded noodles, etc. Or 2) A method of obtaining raw noodle strings by applying pressure to the noodle dough and extrusion noodles. In particular, the extruded noodles of 2) above are preferably used in the present invention because noodles with a stronger texture can be obtained. The cross-sectional shape of the noodle strings is not particularly limited, and may be any shape such as a square, a circle, an ellipse, and a triangle.

Specific examples of extrusion noodle of the two), the noodle dough, preferably under vacuum conditions of -200mmHg~ vacuum, more preferably -600mmHg~ vacuum, preferably 80~200kgf / cm ^2, more preferably 120 to A method of obtaining raw noodle strings by extruding noodles at a pressure of 160 kgf / cm ² can be mentioned. As an extruder for performing extrusion noodle making, a conventionally known extruder can be used. For example, a single screw extruder or a twin screw extruder for spaghetti or macaroni production can be used.

  In the noodle making / cooking step, raw noodle strings obtained by making noodle dough are cooked as they are without passing through the drying step. Boiled cooking can be performed according to conventional methods depending on the type of noodles and the like. Generally, it is only necessary to put raw noodle strings in boiling water and boil for about several minutes. The cooked noodle strings obtained by cooking with a firewood may be cut off and cooled as necessary.

  The method for producing cooked noodles of the present invention may include a step of freezing cooked noodle strings (noodle chunks) obtained in the noodle making / cooking step. This freezing process can employ a freezing process normally performed on this type of noodles, and may be quick freezing or slow freezing. The cooked frozen noodle strings (noodle chunks) obtained through the freezing step can be stored under normal frozen storage conditions. Frozen noodles generally require a reheating step, so it is difficult to obtain a good texture with strong stiffness and a good appearance with a smooth surface, but by applying the present invention to frozen noodles, High effect with good appearance can be obtained.

  The kind of noodles to which the present invention can be applied is not particularly limited, and examples include pasta (spaghetti, macaroni, etc.), Chinese noodles, udon, buckwheat, cold wheat, noodle skin, and the like.

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

[Examples 1-7 and Comparative Examples 1-9]
Various powder raw materials shown in Table 1 below and water were mixed, and the mixture was kneaded to obtain a plurality of types of noodle dough. The raw materials used are as follows. Some of the noodle doughs were housed in a sealed container and aged under the conditions shown in Table 1 below. Next, the noodle dough was extrusion-made noodles under a reduced pressure condition of −600 mmHg and a pressure condition of 160 kgf / cm ² using a pasta manufacturing machine to obtain raw spaghetti (raw noodle strings) having a thickness of 1.8 mm. The obtained raw spaghetti was boiled with boiling water for 6 minutes so that the yield was 185%, and cooled to obtain spaghetti (cooked noodles). Next, 180 g of spaghetti is separately dispensed in a tray (160 mm × 120 mm; made of polypropylene) with boil and rapidly frozen at −35 ° C. to obtain cooked frozen spaghetti, which is removed from the tray and packaged in a polypropylene bag, −18 Stored at ° C.

(Ingredients used to produce the cooked frozen spaghetti)
Durum wheat semolina (“Leone G” manufactured by Nisshin Flour Milling Co., Ltd.), ordinary wheat flour (“Aution” manufactured by Nisshin Flour Milling Co., Ltd.), modified starch (“Sakura 2” manufactured by Matsutani Chemical Co., Ltd.), ferulic acid (Oryza) Yuka Co., Ltd. “Purified Ferulic Acid”

〔Evaluation test〕
Remove the cooked frozen spaghetti of each example and comparative example from the bag, heat and thaw for 3 minutes in a microwave oven (600 W), and evaluate the appearance and texture of the spaghetti after thawing to 10 panelists based on the following evaluation criteria. I was asked to. Further, the noodle-making property was evaluated based on the following evaluation criteria for a series of operations from the preparation of the noodle dough to the completion of the noodle-making. The above evaluation results (average points of 10 panelists for the appearance and texture of noodles) are shown in Tables 1 to 3 below.

<Noodle-making evaluation criteria>
5 points: No stickiness of the noodle dough and very good noodle making properties.
4 points: noodle dough is not sticky and has good noodle-making properties.
3 points: There is almost no stickiness of the noodle dough, and relatively good noodle making properties.
2 points: There is stickiness of the noodle dough, and the noodle making property is poor.
1 point: The noodle dough is very sticky and the noodle making property is very poor.
<Appearance of noodles>
5 points: The surface of the noodle strings is very smooth and has an appearance that a smooth texture can be obtained.
4 points: The surface of the noodle strings is quite smooth and has an appearance that seems to give a slightly smooth texture.
3 points: The surface of the noodle strings is relatively smooth and does not feel rough.
2 points: The surface of the noodle strings is slightly rough and rough, or the surface is slightly melted.
1 point: The surface of the noodle strings is rough and rough, or the surface is melted.
<Noodle texture>
5 points: There is sufficient elasticity and elasticity like raw Svaghetti, and a very good texture.
4 points: It has a firm texture and elasticity like raw Svaghetti and has a good texture.
3 points: Relatively firm and elastic, no problem texture.
2 points: Slightly too soft and lacks the texture of raw spaghetti.
1 point: It is too soft and lacks the texture of raw spaghetti.

  Table 1 summarizes the effects of the presence of the aging step and the content of ferulic acid. As shown in Table 1, Comparative Examples 1 and 2 did not carry out the aging process, and therefore the results were inferior in the appearance and texture of the noodles as compared to each Example. Although the aging process was implemented for Comparative Examples 3-5, since the ferulic acid content was not appropriate, the results were inferior to the appearance and texture of the noodles as compared to each Example. From the above, in order to obtain cooked noodles having excellent noodle-making properties, appearance and texture, the ferulic acid content in the powder raw material is set to 0.001 to 0.012 as in Examples 1 to 3. It turns out that it is effective to set it as the mass% and to implement an aging process.

  Table 2 summarizes the influence of the ambient temperature in the aging process. As shown in Table 2, in Comparative Example 6, the atmospheric temperature in the aging step was too low at 30 ° C., and therefore the results were inferior in the appearance and texture of the noodles as compared to each Example. In Comparative Example 7, the atmospheric temperature in the aging process was too high at 50 ° C., and therefore, the results were inferior to all the noodle-making properties and the appearance and texture of the noodles as compared to each Example. From the above, in order to obtain cooked noodles having excellent noodle-making properties, appearance and texture, it is effective to set the atmospheric temperature in the aging step to 35 to 45 ° C. as in Examples 2, 4 and 5. It can be seen that it is.

Table 3 summarizes the effect of aging time in the aging process. As shown in Table 3, Comparative Example 8 resulted in inferior noodle appearance and texture as compared to each Example, because the aging time in the aging process was too short, 10 minutes. In Comparative Example 9, since the aging time in the aging process was too long as 150 minutes, the results were inferior to all the noodle-making properties and the appearance and texture of the noodles as compared to each Example. From the above, in order to obtain cooked noodles excellent in noodle-making properties, appearance and texture, it is effective to set the aging time in the aging step to 15 to 120 minutes as in Examples 2, 6 and 7. It can be seen that it is.

Claims (3)

A step of preparing a noodle dough from a powder raw material containing 0.001 to 0.012% by mass of ferulic acid,
An aging step of placing the noodle dough in an environment at an ambient temperature of 35 to 45 ° C. for 15 to 120 minutes;
A method for producing cooked noodles, comprising: producing a raw noodle string by making the noodle dough having undergone the aging step to obtain a raw noodle string;   The method for producing cooked noodles according to claim 1, further comprising a step of freezing the cooked noodle string obtained in the noodle making / cooking step. Cooked noodles obtained by the production method according to claim 1 or 2.