JP2018000070A - Method for producing noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide noodles that have good viscoelasticity and a good texture, has high aging resistance, and also returns well to its original shape with hot water as instant noodles.SOLUTION: A method for producing noodles includes kneading precursor powder with carbonic water.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing noodles.

  In recent years, consumers are demanding higher quality food, and this demand is no exception for noodles. There is a need for high-quality noodles that have a good balance of viscoelasticity according to the type of noodles and are excellent in texture and taste. Furthermore, the demand for high quality is not limited to noodles immediately after being boiled. For example, refrigerated cooked noodles (also called chilled noodles) sold at convenience stores and supermarkets and instant noodles that are eaten by pouring hot water are required to have a texture closer to that of freshly boiled noodles. However, chilled noodles have a problem that the noodles become hard and brittle during distribution, storage, or display in a store after manufacture, and the texture decreases. In addition, instant noodles are required to have good hot water return and good texture, but it is difficult to satisfy both.

  A method for producing cooked noodles or instant noodles with a better texture has been proposed. In Patent Document 1, when preparing a noodle dough, a concentrated organic acid aqueous solution is added to the flour and kneaded, and then the remaining water is added and further kneaded, so that the viscoelasticity is strong and the texture and taste are good. It is described that noodles can be obtained. In Patent Document 2, a noodle band containing a gas generating base such as alkali hydrogen carbonate and a slow-acting acid agent is sandwiched between ordinary noodle bands to produce a sandwich noodle band, so that only the internal structure is foamed. There is described a method for producing dry noodles which is characterized by obtaining a rough noodle string. Patent Document 3 describes a method for producing instant fried noodles including a step of preparing dough by kneading raw material powder, sodium carbonate and / or potassium carbonate, and an acidic substance usable for food. . In Patent Document 4, bubbles are formed in a molded product when immersed in hot water by kneading a solution prepared by adding an acid to a sodium hydrogencarbonate solution and flour and kneading, molding and drying. A dry Japanese wheat kneaded food that can be quickly boiled is characterized by the fact that the foam is dispersed in the molding.

JP, 2014-036606, A JP-A-10-004898 No. 2008-081931 JP 2014-132936 A

  There is a demand for noodles having good viscoelasticity, good texture, high aging resistance (or aging resistance), and instant noodles with good reversion to hot water.

  By using carbonated water for part or all of the water used for preparing the noodle dough, the present inventors have good viscoelasticity, good texture, high aging resistance, and instant noodles. Found that high-quality noodles with good hot water return can be produced.

  Therefore, this invention provides the manufacturing method of noodles including kneading raw material powder and carbonated water.

  According to the present invention, noodles having good viscoelasticity, good texture, high aging resistance and maintaining texture over time are provided by a simple procedure. In addition, the instant noodles obtained by the present invention, particularly the non-fried instant noodles, have the above-mentioned texture advantage and have good hot water reversion.

  The kind of noodles produced by the method for producing noodles of the present invention is not particularly limited, and may be noodle strings, noodle skins, and other arbitrary shaped noodles. Examples of noodles include Chinese noodles, fried noodles, elementary noodles, cold wheat, udon, soba, pasta and the like.

  The method for producing noodles of the present invention is characterized by kneading raw material powder and carbonated water. In the method for producing noodles of the present invention, the noodle dough is prepared according to a conventional method, except that carbonated water is used for part or all of the water added to the dough material containing the raw material powder when preparing the noodle dough. In a more detailed example of the method of the present invention, carbonated water or carbonated water and water are added to a material containing raw material powder, and kneaded to prepare a noodle dough.

  Examples of the raw material powder used in the method of the present invention include flours and starches that are usually used as main raw materials for noodles. Examples of cereal flours include wheat flour, medium flour, semi-strong flour, strong flour, durum flour, whole grain flour, wheat bran flour and heat-treated products thereof, and buckwheat flour, rice flour, corn flour, barley flour, rye flour, and barley flour. , Other flours other than wheat flour, such as loin flour and wax flour. Examples of starches include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch and the like, and esterification such as pregelatinization, etherification, acetylation, crosslinking treatment, oxidation, etc. Examples include processed starch that has been subjected to a treatment such as a treatment. In the present invention, these flours and starches can be used as raw material powders either alone or in combination of any two or more thereof. The amount of flour in the raw material powder used in the present invention is usually 60% by mass or more.

  In this invention, the material of noodle dough may contain other components other than the said raw material powder as needed. Other ingredients include, for example, 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 fats and oils; powdered fats and oils; Viscous polysaccharides; emulsifiers; salt; saccharides; seasonings; vitamins; minerals; pigments; fragrances; dextrins; alcohols, preservatives, enzyme agents, etc., any one of these or any two or more Can be used in combination. The amount of the other component in the noodle dough material used in the present invention is usually 10% by mass or less.

  The carbonated water used in the present invention can be used without particular limitation as long as it can be used for food or drinking. For example, the carbonated water used in the present invention may be a commercially available edible or drinking carbonated water, or may be produced according to a conventional method for producing carbonated water, such as dissolving carbon dioxide in water. The pH of the carbonated water used in the present invention is preferably 4.0 to 6.5. The solubility of carbonic acid in water or an aqueous solution is higher when the liquid temperature is lower, and decreases as the liquid temperature increases. Therefore, from the viewpoint of the solubility of carbonic acid, the liquid temperature of the carbonated water used in the present invention is preferably 0 to 30 ° C.

  The amount of carbonated water used for preparing the noodle dough in the method of the present invention is preferably 10 to 100% by mass, more preferably 25 to 25% of the total amount of water (mixed water) required for preparing the noodle dough. It is 100 mass%, More preferably, it is 50-100 mass%. In other words, in the total amount of carbonated water and water added to the dough material, preferably 10 to 100% by mass, more preferably 25 to 100% by mass, and even more preferably 50 to 100% by mass is carbonated water. In addition, the mass of carbonated water in this specification is the value converted into the mass of carbonated water in the saturated state of temperature 0-30 degreeC. In addition, in this invention, before adding to raw material powder | flour, the water or carbonated water used for preparation of noodle dough may add in advance other ingredients other than the above-mentioned raw material powder. In the present invention, the amount of kneading water used for preparing the noodle dough (total amount of carbonated water and water; does not include the added salt, salt, etc.) varies depending on the type of noodles, but is usually a raw material powder. It is 25-50 mass parts with respect to 100 mass parts.

  Raw noodles can be produced from the noodle dough obtained according to the above procedure according to a conventional method. For example, the noodle dough obtained by the above procedure is rolled by a usual means such as a roll, or the combination and rolling are repeated as necessary to obtain a noodle band, and then the noodle band is cut out and the like. Raw noodles can be obtained by molding by a molding means. Alternatively, raw noodles can be obtained by extruding noodle dough with an extruder or the like. These steps can be performed according to ordinary techniques in the field or using a commonly used noodle making apparatus.

  Preferably, the raw noodles produced above are pregelatinized and can be provided as cooked noodles. Examples of the method for pregelatinizing include boiling and steaming. Preferably, the cooked noodles include chilled or frozen cooked noodles that are distributed, stored or sold in a refrigerated or frozen state. From the viewpoint of aging resistance, among the cooked noodles of the present invention, chilled cooked noodles (or chilled noodles) are preferred.

  Also preferably, the raw noodles produced above can be processed into instant noodles. Examples of instant noodles include fried noodles made from oiled noodles and non-fried noodles made from hot-dried noodles made without oil. Of the instant noodles of the present invention, non-fried noodles are preferred from the viewpoint of texture and hot water return.

  In order to explain the present invention concretely, examples are described below, but the present invention is not limited by these examples.

Test Example 1 Non-fried Instant Udon (Example 1)
In the composition shown in Table 1, saturated carbonated water (about 20 ° C, pH 4.3) and salt are added to the raw flour (medium flour; Nisshin Flour “warabe”) as kneaded water, and a mixer for noodle making is added. The noodle dough was prepared by kneading. This dough was combined and rolled using a noodle roll to obtain a 1.2 mm thick noodle strip, and then cut into a width of 3 mm using a cutting blade to produce a noodle string. The obtained noodle strings were steamed with 100 ° C. steam for 2 minutes to be α-treated, and then dried with 90 ° C. hot air for 18 minutes to produce non-fried instant udon.

(Example 2)
Non-fried instant udon was produced in the same procedure as in Example 1 except that half of the carbonated water was replaced with water.

(Comparative Example 1)
Non-fried instant udon was produced in the same procedure as in Example 1 except that water was used instead of carbonated water.

(Comparative Example 2)
Non-fried instant udon was produced in the same procedure as in Example 1 except that a lactic acid aqueous solution (pH 4.3) was used instead of carbonated water.

(Comparative Example 3)
In accordance with the procedure of Patent Document 4, non-fried instant udon was produced in the same procedure as in Example 1 except that an aqueous solution of lactic acid and sodium bicarbonate (pH 6.5) was used as the water for preparing the noodle dough.

(Evaluation)
The non-fried instant noodles of Examples 1 and 2 and Comparative Examples 1 to 3 were placed in a sealed container and restored by pouring boiling water. Based on the following evaluation criteria, 10 panelists evaluated the restored hot water and texture of the noodles, and determined the average score. The evaluation results are shown in Table 1.

〔Evaluation criteria〕
(Return to hot water)
5 points: The hot water return of the noodles was very good.
4 points: The hot water return of the noodles was good.
3 points: Hot water return of noodles was slightly good.
2 points: The hot water return of the noodles was slightly bad.
1 point: Hot water return of noodles was extremely bad.
(Texture)
5 points: The balance of viscoelasticity of the noodles was very good.
4 points: The balance of viscoelasticity of the noodles was good.
3 points: The noodle viscoelastic balance was slightly good.
2 points: The balance of viscoelasticity of the noodles was slightly bad.
1 point: The balance of viscoelasticity of the noodles was extremely poor.

Test Example 2 Non-fried Instant Chinese Noodle (Example 3)
Saturated carbonated water (approx. 20 ° C), Kansui ("Powder Kansai Red" manufactured by Oriental Yeast Co., Ltd.), and salt are added to the raw material powder (medium-powered flour; Nisshin Flour "warabe"). A Chinese noodle dough was prepared by kneading using a mixer for noodle making. This dough was combined and rolled using a noodle roll to obtain a noodle band having a thickness of 1.25 mm, and then cut into a width of 1.66 mm using a cutting blade to produce noodle strings (raw Chinese noodles). The obtained noodle strings were steamed with 100 ° C. steam for 2 minutes to be α-treated, and then dried with 90 ° C. hot air for 18 minutes to produce non-fried instant Chinese noodles.

Example 4
Non-fried instant Chinese noodles were produced in the same procedure as in Example 3 except that half of the carbonated water was replaced with water.

(Comparative Example 4)
Non-fried instant Chinese noodles were produced in the same procedure as in Example 3 except that water was used instead of carbonated water.

(Evaluation)
The non-fried instant Chinese noodles of Examples 3 to 4 and Comparative Example 4 were evaluated in the same procedure as in Test Example 1. The results are shown in Table 2.

Test Example 3 Fried Instant Chinese Noodle (Example 5)
In the same procedure as in Example 3, raw Chinese noodles with the composition shown in Table 3 were produced and pregelatinized (steamed). Fried instant noodles were produced by squeezing the resulting pregelatinized noodle strings with 150 ° C. oil for 2 minutes.

(Example 6)
Fried instant Chinese noodles were produced in the same procedure as in Example 5 except that half of the carbonated water was replaced with water.

(Comparative Example 5)
Fried instant noodles were produced in the same procedure as in Example 5 except that water was used instead of carbonated water.

(Evaluation)
The fried instant noodles of Examples 5 to 6 and Comparative Example 5 were evaluated in the same procedure as in Test Example 1. The results are shown in Table 3.

Test Example 4 Refrigerated Cooked Noodle (Example 7)
Raw Chinese noodles were produced in the same manner as in Example 3 with the formulation shown in Table 4, and the obtained raw Chinese noodles were boiled for 2 minutes and a half before being gelatinized. The obtained pregelatinized noodles were cooled with water and cooled to 4 ° C., and then packaged in a sealed bag to produce chilled and cooked Chinese noodles and stored refrigerated.

(Example 8)
Refrigerated cooked Chinese noodles were produced in the same procedure as in Example 7, except that half of the carbonated water was replaced with water.

(Comparative Example 6)
Refrigerated and cooked Chinese noodles were produced in the same procedure as in Example 7, except that water was used instead of carbonated water.

(Comparative Example 7)
Refrigerated and cooked Chinese noodles were produced in the same procedure as in Example 7, except that a lactic acid aqueous solution (pH 4.2) was used instead of carbonated water.

(Comparative Example 8)
According to the procedure of Patent Document 4, refrigerated and cooked Chinese noodles were produced in the same procedure as in Example 7 except that an aqueous solution of lactic acid and sodium bicarbonate (pH 6.5) was used as the water for preparing the noodle dough. .

(Evaluation)
About the noodles of Examples 7-8 and Comparative Examples 6-8, the texture immediately after production of each cooked noodle was evaluated by 10 panelists in the same procedure as in Test Example 1, and after refrigerated storage for 24 hours. For each cooked noodle, the aging resistance of the noodle was evaluated based on the following evaluation criteria, and an average score was obtained. The results are shown in Table 4.

〔Evaluation criteria〕
(Aging resistance)
5 points: The aging resistance of the noodles was extremely good, and the softness and viscoelasticity were maintained very well as compared to immediately after production.
4 points: The aging resistance of the noodles was good, and the softness and viscoelasticity were well maintained compared to immediately after production.
3 points: Aging resistance of noodles was slightly good, and softness and viscoelasticity were maintained as compared with immediately after production.
2 points: The aging resistance of the noodles was slightly poor, and the texture was slightly harder and more brittle than immediately after production.
1 point: The aging resistance of noodles was extremely poor, and the texture was hard and brittle compared to immediately after production.

Test Example 5 Cooked noodles (non-refrigerated)
Example 9
Raw Chinese noodles were produced in the same procedure as in Example 3 with the formulation shown in Table 5.

(Comparative Example 9)
Raw Chinese noodles were produced in the same procedure as in Example 9 except that water was used instead of carbonated water.

(Evaluation)
The raw Chinese noodles of Example 9 and Comparative Example 9 were gelatinized in boiling water for 2 minutes and a half. About the obtained boiled Chinese noodles, the texture of the boiled Chinese noodles was evaluated by 10 panelists in the same procedure as in Test Example 1. The results are shown in Table 5.

Test Example 6 Non-fried instant udon with starch and chilled cooked udon (Example 10)
As shown in Table 6, non-fried instant udon was produced in the same procedure as in Example 1 except that potato starch ("BP200" manufactured by J Oil Mills) was blended with the raw material powder.

(Comparative Example 10)
Non-fried instant udon was produced in the same procedure as in Example 10 except that water was used instead of carbonated water.

(Example 11)
Raw udon was produced in the same procedure as in Example 10, and the resulting raw noodle strings were boiled with boiling water for 20 minutes to be alpha. This was washed with water and cooled to 4 ° C., and then packaged in a sealed bag to produce refrigerated udon, which was refrigerated for 24 hours.

(Comparative Example 11)
Refrigerated cooked udon was produced in the same manner as in Example 11 except that water was used instead of carbonated water.

(Evaluation)
In the same procedure as in Test Example 1, the non-fried instant udon of Example 10 and Comparative Example 10 were evaluated for hot water return and texture. Further, the texture and aging resistance of the cooked chilled udon of Example 11 and Comparative Example 11 were evaluated in the same procedure as in Test Example 4. The results are shown in Table 6.

Test Example 7
(Production Examples 1-8)
Raw Chinese noodles were produced in the same procedure as in Example 3 except that the amount of carbonated water was changed as shown in Tables 7 and 8. The obtained raw Chinese noodles were steamed and heat-treated, and then dried to obtain non-fried instant Chinese noodles (Production Examples 1 to 4). On the other hand, raw Chinese noodles produced in the same manner were used as refrigerated Chinese noodles in the same procedure as in Example 7 (Production Examples 5 to 8).
For non-fried instant Chinese noodles, the hot water return and texture of each noodle were evaluated in the same procedure as in Test Example 1. On the other hand, with respect to chilled and cooked Chinese noodles, the texture and aging resistance were evaluated in the same procedure as in Test Example 4. The results are shown in Tables 7 and 8.

Claims (4)

  A method for producing noodles, comprising kneading raw material powder and carbonated water.   The method of Claim 1 including adding carbonated water or carbonated water and water to raw material powder, and preparing noodle dough by kneading.   The method according to claim 2, wherein 10 to 100% by mass of the total amount of carbonated water and water is carbonated water.   The method according to any one of claims 1 to 3, wherein the noodles are cooked noodles or instant noodles.