JP2018033444A - Hot water elongation inhibitor, and manufacturing method of hot water elongation resistant noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a hot water elongation inhibitor useful for manufacturing noodles which is less likely to generate hot water elongation (noodle elongation resistant noodles), a method for manufacturing hot water elongation resistant noodles, and a method for adding hot water resistance to noodles.SOLUTION: There are provided a hot water elongation inhibitor consisting of wheat flour middle noodles, a manufacturing method of noodles having blended percentage of the wheat flour middle noodles to raw material powder of 1 to 25 pts.mass (dry conversion) to 100 pts.mass of the wheat flour contained in the raw material powder, and a method for adding hot water elongation resistance to noodles having blended percentage of the wheat flour middle noodles to raw material powder of 1 to 25 pts.mass (dry conversion) to 100 pts.mass of the wheat flour contained in the raw material powder.SELECTED DRAWING: None

Description

  The present invention relates to a hot water elongation inhibitor useful for producing noodles that are not easily stretched (hot water elongation resistant noodles). The present invention also relates to a method for producing hot water elongation resistant noodles and a method for imparting hot water elongation resistance to noodles.

  Noodles such as Chinese noodles (including ramen), udon, and pasta (including macaroni and spaghetti) are foods that are kneaded with water and processed into noodles. The starch derived from wheat flour swells and gelatinizes, thereby providing a preferable texture with elasticity. The texture of such noodles is composed of moderate hardness, elasticity (viscoelasticity), crunchiness, smoothness (smoothness), and good throat sensation. If you put it in the state, especially in soup and soup, it will lose its hardness, viscoelasticity and crunch (generally referred to as “koshi”) over time (hot water stretch), the texture will decrease, and it will be delicious Will be damaged. For this reason, noodles (hot water elongation resistant noodles) that are unlikely to cause such a problem of hot water elongation are desired, and various improving agents for suppressing hot water elongation have been studied.

  As a method for suppressing hot water elongation, for example, a method of adding a thickening polysaccharide such as locust bean gum, xanthan gum, tara gum or the like to a noodle raw material is known (Patent Document 1). However, according to this method, hardness such as firmness can be imparted to the noodles, but the noodles lack the viscoelasticity and smoothness unique to the noodles, and the noodles are far from the texture unique to the noodles. In addition, as a technique for improving the texture of the noodle after hot water return in fried noodles and suppressing hot water elongation, a method of adding diglycerin difatty acid ester and organic acid to the noodle (Patent Document 2), a method of adding native gellan gum to the noodle (Patent Document 3) and a method of adding 1-kestose to noodles (Patent Document 4) have been proposed. However, this method is only a method for preventing hot water stretch for instant noodles such as fried noodles, and is not effective as a method for suppressing hot water stretch for other noodles such as raw noodles.

JP-A-7-107934 JP-A-9-163945 JP 2003-265129 A JP 2009-142202 A

  An object of the present invention is to provide a hot water elongation inhibitor useful for producing noodles that are not easily stretched (hot water elongation resistant noodles). Another object of the present invention is to provide a method for producing hot water elongation resistant noodles and a method for imparting hot water elongation resistance to the noodles.

  The present inventors have intensively studied to solve the above-mentioned problems. By using noodles in flour together with wheat flour as a raw material in the noodle making process, it is more effective than the case where noodles are made without using noodles in flour. Can be produced, and even when left in a soup or soup after boiled, the hot water elongation is suppressed compared to the case where noodles are made without using noodles in flour. It was confirmed that it was maintained for a long time. From this, the noodles in the flour blended in the noodle making process functions as a “hot water growth inhibitor” for the noodles, that is, imparts hot water elongation resistance to the noodles by using the noodles in the wheat flour. It was confirmed that it was possible to produce noodles that did not stretch easily.

  The present invention has been completed based on such findings, and includes the following embodiments.

(I) Hot water elongation inhibitor (I-1) A hot water elongation inhibitor of noodles consisting of noodles in wheat flour.
(I-2) The hot water elongation inhibitor according to (I-1), wherein the noodles in the flour are in powder form.
(I-3) Noodles wherein the noodles are selected from Chinese noodles (including ramen), udon, kishimen, somen, hiyagi, and pasta (macaroni, spaghetti), preferably Chinese noodles (including ramen), udon, and The hot water elongation inhibitor described in (I-1) or (I-2), which is a noodle selected from pasta.
(I-4) The hot water elongation inhibitor according to any one of (I-1) to (I-3), wherein the noodles are raw noodles, semi-raw noodles, dry noodles, chilled noodles, or frozen noodles.

(II) Method for Producing Hot Water Elongation-Resistant Noodles (II-1) A method for producing hot water elongation-resistant noodles comprising a step of blending raw material flour with noodles in wheat flour and producing noodles.
(II-2) The production method described in (II-1), wherein the raw material powder contains wheat flour.
(II-3) The noodles in the flour are converted into dry mass with respect to 100 parts by mass of the flour contained in the raw material powder, and 1 to 25 parts by mass, preferably 2 to 25 parts by mass, more preferably 2 to 20 parts by mass. The production method according to (II-2), which is blended in a proportion.
(II-4) The ratio of noodles in wheat flour contained in 100% by mass of the noodle raw material powder is 1 to 25% by mass, preferably 2 to 20% by mass, more preferably 2 to 10% by mass in terms of dry mass. The production method according to any one of (II-1) to (II-3).
(II-5) The production method according to any one of (II-1) to (II-4), wherein the noodles in the flour are powdery.
(II-6) Noodles wherein the noodles are selected from Chinese noodles (including ramen), udon, kishimen, somen, hiyamugi and pasta (macaroni, spaghetti), preferably Chinese noodles (including ramen), udon, and The production method according to any one of (II-1) to (II-5), which is a noodle selected from pasta.
(II-7) The production method according to any one of (II-1) to (II-6), wherein the noodle is raw noodles, semi-raw noodles, dry noodles, chilled noodles, or frozen noodles.

(III) A method for imparting hot water elongation resistance to noodles (III-1) A method for imparting hot water elongation resistance to noodles, which comprises a step of blending noodles in wheat flour with raw material flour to produce noodles.
(III-2) The production method according to (III-1), wherein the raw material powder contains wheat flour.
(III-3) The noodles in the flour are converted into dry weight with respect to 100 parts by weight of the flour contained in the raw material powder, and are 1 to 25 parts by weight, preferably 2 to 25 parts by weight, more preferably 2 to 20 parts by weight. The method described in (III-2), which is blended in a proportion.
(III-4) The ratio of noodles in wheat flour contained in 100% by mass of the noodle raw material powder is 1 to 25% by mass, preferably 2 to 20% by mass, more preferably 2 to 10% by mass in terms of dry mass. The method according to any one of (III-1) to (III-3).
(III-5) The method according to any one of (III-1) to (III-4), wherein the noodles in the flour are powdery.
(III-6) Noodles wherein the noodles are selected from Chinese noodles (including ramen), udon, kishimen, somen, hiyamugi, or pasta (macaroni, spaghetti), preferably Chinese noodles (including ramen), udon, and The method according to any one of (III-1) to (III-5), which is noodles selected from pasta.
(III-7) The method according to any one of (III-1) to (III-6), wherein the noodle is raw noodle, semi-raw noodle, dry noodle, chilled noodle, or frozen noodle.

  According to the present invention, by using noodles in flour together with raw material powder such as wheat flour as a raw material in the noodle making process, it is possible to obtain noodles in which hot water elongation is significantly suppressed as compared with the case where noodles in wheat flour are not used. . Therefore, according to the noodles, even when boiled and stored in water, for example, in soup (soup), or in water, stored under chilled or frozen conditions, Compared with noodles produced without using, the firmness can be maintained for a long time. That is, according to the method of the present invention, hot water elongation resistance can be imparted to the noodles by blending the noodles in the flour with the raw material powder in the noodle making step, and noodles that are difficult to hot water can be produced. In addition, according to the method of the present invention, by imparting hot water elongation resistance to noodles, it is possible to suppress not only the stiffness but also the surface texture (smoothness) and the crispness of various noodles. become.

(I) Hot water elongation inhibitor The hot water elongation inhibitor of the present invention is characterized by comprising noodles in wheat flour.

  In the present invention, “hot water elongation” refers to a phenomenon in which boiled noodles become soft over time in a state containing moisture, and the stiffness does not occur. More specifically, a boiled noodle is a phenomenon in which the boiled noodle is softened over time in a state of containing water, particularly in a state of being immersed in water or heated water, and the stiffness is eliminated. Here, the water and the heated water include water containing soup stock and seasonings, and heated water (that is, soup, soup, etc.). The temperature is not particularly limited, and may be water from low to high temperature (0 to 100 ° C.) and heated water. In the case of frozen noodles, the water may be frozen.

  The noodle elongation inhibitor of the present invention is used by blending in the noodle making process as one of the raw materials for the noodles having the hot water elongation phenomenon for the purpose of suppressing the hot water elongation phenomenon. In addition, “suppression” is not only for improving so that the hot water elongation phenomenon does not occur for noodles, but even when hot water elongation is observed, it is compared with noodles manufactured without adding a hot water elongation inhibitor. Thus, the concept includes a case where the hot water elongation phenomenon is reduced.

  In the present invention, “noodle” refers to noodles produced using wheat flour as at least one raw material powder, including Chinese noodles (including ramen), udon, kishimen, somen, cold wheat, pasta (macaroni, spaghetti). Include). Preferred are Chinese noodles (including ramen), udon, and pasta (including spaghetti) using wheat flour as a raw material powder. Chinese noodles (including ramen) and udon are more preferable, and Chinese noodles (including ramen) are particularly preferable.

  The target noodles here, that is, the noodles prepared by blending the hot water elongation inhibitor of the present invention are raw noodles, semi-raw noodles, dry noodles, chilled noodles, and frozen noodles. Raw noodles, semi-noodles, and dry noodles are preferred, and raw noodles or semi-noodles are more preferred. Among them, raw Chinese noodles (including ramen) can be mentioned as noodles that can achieve particularly high hot water elongation effects. Here, raw noodles, semi-raw noodles, and dry noodles are all noodles that have not been pre-gelatinized after noodle making, and are different from each other in the presence or absence of drying (water content). On the other hand, chilled noodles and frozen noodles as used in the present invention are noodles that have been pregelatinized by heat treatment (boiled and steamed) after noodle making, and chilled noodles are frozen noodles at a low temperature of about 0 to 5 ° C. Means noodles that need to be stored under freezing conditions of 0 ° C. or lower.

  The “noodle in wheat flour” referred to in the present invention is a medium noodle produced using wheat flour as a raw material, and is also referred to as “bath seed”. The wheat flour used here may be any of weak flour, medium flour and strong flour, but is preferably medium flour and strong flour. Moreover, although hard wheat, intermediate wheat, soft wheat, and durum wheat can be mentioned as a kind of wheat, Preferably they are hard wheat and intermediate wheat.

  Such noodles in flour can be produced by kneading flour and water in a heated state, not at room temperature, and details thereof are disclosed in JP-A Nos. 2000-245332 and 2002-245332. Have been described.

Specifically, the noodles in the flour can be produced by any of the following methods.
(1) A method in which wheat flour is kneaded with hot water and the noodles are kneaded to a temperature of about 55 to 98 ° C, preferably about 55 to 80 ° C.
(2) Put the flour in normal temperature water or add normal temperature water to the flour and knead after heating or while heating, about 55-98 ° C, preferably about 55-80 ° C To knead the noodles.

  The method (1) is a method using hot water as water used for chaos. The hot water to be used is not limited as long as it is heated so that the noodles that have been kneaded are about 55 to 98 ° C., preferably about 55 to 80 ° C. as described above. Hot water is preferred, and hot water immediately after boiling is more preferred.

  The method (2) is a method of using room temperature water as water used for chaos. In this case, the flour is dispersed in room temperature water and heated to about 55 to 98 ° C. with a microwave oven or the like. Part of the heated material is in a semi-solid state, so this is kneaded until it becomes creamy, and the medium noodles are rolled up to a temperature of about 55-80 ° C.

  In addition, you may add an auxiliary material other than wheat flour and water to the manufacture of the said noodles as long as it does not prevent the effect of this invention. As the secondary material, it can be appropriately adjusted depending on the type of noodles for which hot water elongation is to be suppressed. For example, yeast food, fats and oils (shortening, lard, margarine, butter, liquid oil, powdered oil, etc.), starch ( Corn starch, high amylose corn starch, wheat starch, potato starch, tapioca starch, mung bean starch, sago starch, rice starch, pea starch, or these modified starches), sugars (monosaccharides, oligosaccharides, polysaccharides), dairy products ( Milk, powdered milk, creams, cheeses, etc.), egg products, salts (salts, etc.), seasonings (amino acids, nucleic acids, etc.), swelling agents (soda, ammonium carbonate, baking powder, etc.), emulsifiers (lecithin, shochu) Sugar fatty acid esters, glycerin fatty acid esters, etc.), enzymes, preservatives, proteins, amino acids (glycine, glutamic acid), flavors, etc. And the like.

  When adding the auxiliary material, the use ratio of the flour and the auxiliary material is within the range of 0.0001 parts by mass to 0.2 parts by mass of the auxiliary material with respect to 1 part by mass of the normal flour, as long as the effect of the present invention is not hindered. And can be appropriately adjusted according to the type of the auxiliary material to be blended.

  The medium noodles raised to a temperature of about 55 to 98 ° C., preferably about 55 to 80 ° C. by the above method can be used as it is as a raw material for noodle making, but preferably after drying, It can also be used as a raw material for noodle making in a pulverized or pulverized state (noodles in powder). The pulverization method or the pulverization method can be performed according to a conventional method or conventional technique in the art, and is not limited, and examples thereof include a method of pulverization using a pulverizer such as a hammer mill.

In addition to the above method, noodles in wheat flour can also be produced by a method having the following steps described in JP 2010-45 A.
(A) a step of preparing a mixture containing flour and water (mixture preparation step),
(B) a step of degrading proteins in the obtained mixture (proteolysis step),
(C) a step of raising the temperature of the obtained mixture (temperature raising step),
(D) A step of spray drying the mixture obtained in the above (b) proteolysis step and (c) temperature raising step (spray drying step).

  In addition, both (b) process and (c) process should just be performed after (a) process, and the order in particular of (b) process and (c) process is not restrict | limited. Therefore, specifically, step (b) may be performed after step (a), and then step (c) may be performed. Alternatively, step (c) may be performed after step (a), and then (B) You may implement a process.

  Hereinafter, each step will be described in detail.

(A) Mixture preparation process A mixture preparation process is a process of preparing the mixture containing flour and water.

  It is desirable that the mixture prepared here has a fluidity capable of being sprayed before being subjected to a subsequent spray drying process. Therefore, the mixing ratio of flour and water is usually 100 to 800 parts by mass, preferably 300 to 500 parts by mass as the amount of water with respect to 100 parts by mass of flour. If the amount of water added is less than 100 parts by weight with respect to 100 parts by weight of flour, fluidity may be reduced and spraying may not be possible. Moreover, when the addition amount of water with respect to 100 mass parts of wheat flour exceeds 800 mass parts, there exists a problem that the drying efficiency of spray drying is remarkably inferior and cost increases.

  In addition to flour and water, auxiliary materials may be added to the mixture. As an auxiliary material, it can adjust suitably according to the kind of object noodle which suppresses hot water elongation, The above-mentioned thing used for manufacture of noodles in wheat flour can be used similarly. When adding an auxiliary material, the use ratio of flour and an auxiliary material is usually about 0.0001 to 0.2 parts by mass, as described above, and can be appropriately adjusted according to the type of the auxiliary material to be blended. it can.

  Specifically, in the case of Chinese noodles, brine can be used as an auxiliary material, and salt can be used as necessary. Further, wheat protein, dried egg white, dried whole egg, processed starch, thickening polysaccharide, alcohol, and other pigments A food additive such as can be blended. The brine is mainly potassium carbonate, sodium carbonate, a mixture thereof, or a mixture obtained by adding a phosphate to them, and is a component that gives the noodles a firmness and flavor peculiar to Chinese noodles. The blending ratio of the brine is usually about 0.5 to 2% by mass (dry conversion) per 100% by mass of the raw material, and the salt content is usually about 0 to 2% by mass (dry conversion) per 100% by mass of the raw material. This is not a limitation. In addition, in the case of udon, kishimen, somen, and hiyagigi, salt can be used as an auxiliary material, and further, auxiliary materials and food additives similar to the above Chinese noodles can be blended (except for brine). And less dye.) Although the compounding ratio of salt can mention about 2-6 mass% (dry conversion) per 100 mass% of raw material total amount, it is not restrict | limited to this. In the case of pasta, as necessary, in addition to wheat protein, dried egg white, dried whole egg, processed starch, thickening polysaccharide, processed food products such as squid and spinach and carrot can be added as auxiliary materials. In the case of fresh pasta, alcohol can be blended. Preparation of the mixture is accomplished by mixing flour and water, optionally secondary ingredients, in a suitable container and stirring until the flour (including secondary ingredients if necessary) is dissolved or evenly dispersed in the water. The said process can be normally implemented under room temperature conditions.

(B) Proteolytic step In the proteolytic step, the protein contained in the mixture prepared in the above step (a) or the mixture after the temperature rise prepared in the steps (a) and (c) is decomposed. is there.

  The method for degrading the protein from the mixture is not particularly limited as long as it is a protein degrading method usually used in the food field. For example, degradation by proteolytic enzyme (enzymatic degradation), degradation by alkali or acid (alkali degradation or acid degradation) can be mentioned. Alkali decomposition or acid decomposition is preferred. In this case, it is preferable to neutralize the mixture with an acid or an alkali after the alkali decomposition treatment or the acid decomposition treatment. As the alkali or acid used for the decomposition, either an organic or inorganic alkali or acid may be used. In the case of alkaline hydrolysis, a pH range of 8 to 13 is preferable, and in the case of acid hydrolysis, a pH range of 1 to 4 is preferable. The decomposition time (stirring time) is usually 0.5 to 30 minutes, preferably 5 to 15 minutes. When alkali decomposition is performed, neutralization is performed with an acid. When acid decomposition is performed, neutralization is performed with an alkali. Sodium hydroxide is preferably used as the alkali, and hydrochloric acid is preferably used as the acid. Conditions such as temperature and time during decomposition are set so that a gluten network is not generated by stirring. By performing this step, a gluten network is not generated even with stirring, and a dough state that is easy to spray can be obtained.

(C) Temperature raising step The temperature raising step is a step of raising the temperature of the mixture prepared in step (a) or the protein degradation product prepared in steps (a) and (b).

  The temperature raising step is performed by heating the above mixture or protein degradation product, and it is preferable to raise the temperature so that the temperature inside the mixture or protein degradation product is in the range of 59 ° C to 65 ° C. More preferably, the temperature is raised so that the temperature inside the mixture is in the range of 60 ° C to 62 ° C. By raising the temperature so as to be in this range, the mixture is partially alphalated, and this increases the viscosity of the mixture and decreases the fluidity. There is no hindrance to the supply to the spray drying equipment while suppressing.

  As described above, the order of (c) the temperature raising step and (b) the protein degradation step is not limited, and (b) the protein degradation step may be performed first, and then (c) the temperature raising step may be performed. First, (c) a temperature raising step may be performed, and then (b) a protein degradation step may be performed.

(D) Spray drying step The spray drying step is a step of spray drying the fluid mixture that has undergone the protein degradation step and the temperature raising step. The spray drying method is a method in which a liquid is made into droplets by a pulverizing apparatus and moisture is evaporated by bringing the droplets into contact with high-temperature drying air to dry the droplets. Thereby, powdery noodles are obtained from the fluid mixture.

  The spray drying apparatus to be used is not particularly limited, and a known apparatus such as a spray spray drying apparatus or a rotary disk spray drying apparatus can be used. In addition, there is no particular limitation on the operation conditions for spray drying, for example, a fluid mixture that has been subjected to a proteolysis step and a temperature raising step is supplied to a pressure nozzle type spray drying device, and the hot air temperature is 180 ° C. to 210 ° C., Powdered noodles can be obtained by spray drying under conditions where the exhaust air temperature is 60 ° C. to 100 ° C. and collecting the dried product with a cyclone.

  Regardless of the production method, the powdered noodles produced by the above method can be stored at room temperature for a long period of time. The storage temperature is not limited to room temperature, and may be refrigerated at a temperature at which the powdered noodles are not frozen, or frozen at a temperature at which the powdered noodles are frozen.

[Uses of medium noodles]
The powdered noodles (powder noodles) produced by the above production method can be used in the noodle making process as one of the raw materials for noodles as a hot water elongation inhibitor. The ratio of the noodles in the powder used in the noodle making process can be 1 to 25 parts by mass with respect to 100 parts by mass of the flour contained in the raw material powder. Preferably it is 2-25 mass parts with respect to 100 mass parts of wheat flour contained in raw material flour, More preferably, it is 2-20 mass parts, Most preferably, it is 2-15 mass parts. Moreover, as a ratio of the noodles in the wheat flour contained in 100% by mass of the total amount of raw materials used for producing the noodles, 1 to 25% by mass, preferably 2 to 20% by mass, more preferably 2 to 10% in terms of dry mass. % By mass.

  Examples of target noodles include Chinese noodles (including ramen), udon, hiyagigi, somen, kishimen, pasta (including macaroni and spaghetti). Preferred are Chinese noodles (including ramen), udon and pasta (including macaroni and spaghetti), more preferred are Chinese noodles (including ramen) and udon, and particularly preferred are Chinese noodles (including ramen). . Examples of the form of the noodle produced by blending the medium noodles of the present invention include raw noodles, semi-raw noodles, and dried noodles as forms before the pregelatinization treatment. Raw noodles and semi-noodles are preferred, and raw noodles are more preferred. In addition, the present invention can also be applied to noodles (chilled noodles, frozen noodles) that are stored at a low temperature or under freezing conditions after a heat treatment (boiled or steamed) or the like. In particular, the chilled noodles and frozen noodles produced using the middle noodles of the present invention have a texture (smoothness [smoothness]) after reheating as compared with chilled noodles and frozen noodles produced without using the middle noodles. , Stiffness) is good.

(II) Method for Producing Hot Water Elongation-Resistant Noodles The present invention also provides a method for producing hot water elongation-resistant noodles.

  Here, “hot water elongation resistant noodles” means noodles with suppressed hot water elongation properties. Specifically, hot water elongation-resistant noodles are flour when heated in the presence of water to gelatinize starch (for example, after cooking such as boiled or steamed) and then left in a moisture-containing state. It means noodles having the property that at least a reduction in stiffness is suppressed as compared to noodles made without using noodles. In other words, the term “tolerance” as used herein means that the noodles were produced without blending noodles in the flour, not only when improving so that the hot water elongation phenomenon does not occur, but also when hot water elongation is observed. It is a concept including a case where the hot water elongation phenomenon is reduced as compared with noodles. For this reason, the hot water elongation resistant noodles of the present invention can be boiled or steamed and left as it is in a state containing water (including the frozen state), or even when immersed in soup or soup, Compared with noodles made without using noodles in wheat flour, the firmness can be maintained longer.

  The method for producing hot water elongation resistant noodles of the present invention is characterized by having a step of making noodles by blending noodles in wheat flour with raw material flour used for production. Here, as the noodles in the flour, those described in the above-mentioned column of “hot water growth inhibitor” can be used.

  The detailed production method varies depending on the type of the target noodle, but basically, the raw noodles of the present invention described above are used as the raw flour such as wheat flour, preferably 100 parts by weight of flour. 1 to 25 parts by mass with respect to the mixture, adding water so that the water content is about 25 to 55% by volume, kneading well (kneading) to have a step of producing a dough Features.

  As a mixture ratio with respect to the raw material powder of the noodles in the flour, it is usually 1 to 25 parts by mass as described above, preferably 2 to 25 parts by mass, and more preferably 2 to 100 parts by mass of the flour contained in the raw material powder. -20 parts by mass, particularly preferably 2-15 parts by mass. Moreover, the ratio of the noodles in the flour contained in 100% by mass of the total amount of raw materials used for producing the noodles is 1 to 25% by mass in terms of dry mass, preferably 2 to 20% by mass, more preferably 2 to 10% by mass. It is.

  In addition, the type of wheat flour used as the raw material flour can be appropriately selected according to the type of the target noodle. For example, in the case of udon, somen, hyamugi, kishimen, intermediate wheat, In the case of, hard wheat can be used, and in the case of pasta, durum wheat can be used. In addition, the type of wheat flour (weak flour, medium flour, strong flour) can also be appropriately selected according to the type of noodles to be targeted. For example, in the case of udon, somen, hiyamegi, kishimen, etc., medium force flour can be used, and in the case of Chinese noodles, strong powder (or semi-strong powder) or medium force flour can be used.

  In addition to the flour, a secondary material can be blended in the raw material powder according to a conventional method in accordance with the type of the target noodle, as long as the effect of the present invention is not impaired. For example, in the case of Chinese noodles, brine (potassium carbonate, sodium carbonate, polyphosphate) can be blended to impart elasticity to the noodles.

  The dough produced in this way can be made into noodles according to a conventional method according to the type of the target noodle. For example, udon, somen, hiyagigi, kishimen, Chinese noodles, etc., roll the dough produced above to form a noodle band, then cut or stretch it to a predetermined thickness to make a noodle string Thus, hot water stretch resistant noodles can be produced. The noodles thus produced can be produced and obtained as raw noodles and further dried as semi-raw noodles (water content of about 20 to 22% by mass) and dry noodles. In the case of pasta, the dough produced above is subjected to an extrusion molding machine and extruded into a predetermined shape and thickness. The noodles thus produced can be manufactured and obtained as raw noodles and further dried as semi-raw noodles (water content of about 20 to 22% by mass) and dry noodles (water content of about 13% by mass).

  In addition, the chilled noodles were pregelatinized by heating (boiled, steamed), etc. of raw noodles, semi-noodles or dry noodles of the above-mentioned various noodles (Udon, Somen, Hiyamugi, Kishimen, Chinese Noodles, or Pasta). Then, it can manufacture and acquire by cooling at 0-5 degreeC. Frozen noodles can be manufactured and obtained by rapid freezing after the gelatinization process instead of the cooling process after the gelatinization process.

(III) Method of imparting hot water elongation resistance to noodles The present invention also provides a method of imparting hot water elongation resistance to noodles.

  Examples of the noodles used here include Chinese noodles (including ramen), udon, hiyagigi, somen, kishimen, pasta (including macaroni and spaghetti). Preferred are Chinese noodles (including ramen), udon and pasta (including macaroni and spaghetti), more preferred are Chinese noodles (including ramen) and udon, and particularly preferred are Chinese noodles (including ramen). . The noodles may be in the form of raw noodles, semi-raw noodles, dried noodles and the like before pregelatinization, and after being pregelatinized, cooled or frozen, refrigerated or frozen for a certain period, reheated and eaten. Chilled noodles and frozen noodles. Raw noodles and semi-noodles are preferred, and raw noodles are more preferred. Here, “hot water elongation resistance” means a property in which the hot water elongation property is suppressed. Specifically, the hot water elongation resistance mentioned here is, as explained in the section (II) above, after heating in the presence of water to gelatinize starch (for example, after cooking such as boiling or steaming). When it is left in a state containing water or immersed in water, it means a characteristic that at least a reduction in stiffness is suppressed as compared with noodles made without using noodles in wheat flour. For this reason, noodles (raw noodles, semi-raw noodles, dry noodles) with hot water elongation resistance are made without using noodles in the flour even if they are boiled or steamed and soaked in soup or soup. Compared to noodles, the firmness can be maintained longer. In addition, chilled noodles or frozen noodles that have been given resistance to hot water elongation are compared to noodles made without using noodles in wheat flour even if they contain water or ice during the refrigerated or frozen storage period. , Koshi can be maintained for a long time.

  The method for imparting hot water elongation resistance to the noodles of the present invention is characterized by having a step of blending noodles in wheat flour with raw material powder used for noodle production and producing noodles. Here, as the noodles in the flour, those described in the above-mentioned column of “hot water growth inhibitor” can be used.

  As a mixture ratio with respect to the raw material powder of the noodles in the flour, it is usually 1 to 25 parts by weight, preferably 2 to 25 parts by weight, more preferably 2 to 20 parts by weight with respect to 100 parts by weight of the flour contained in the raw material powder. Particularly preferably, it is 2 to 15 parts by mass. Moreover, the ratio of the noodles in the flour contained in 100% by mass of the total amount of raw materials used for producing the noodles is 1 to 25% by mass in terms of dry mass, preferably 2 to 20% by mass, more preferably 2 to 10% by mass. It is.

  In the noodle production process, as described above, hot water elongation resistance can be imparted to the noodles produced by blending the noodles in the flour with the raw material powder used for the noodle production.

  Hereinafter, the present invention will be described using experimental examples and examples. However, the present invention is not limited to these experimental examples.

Example 1 Production of Powdered Medium Noodles 40 parts by weight of wheat flour were used for the production of medium noodles with respect to the amount of flour (100 parts by mass) required to produce noodles. First, with respect to 40 parts by weight of wheat flour, 1 part by weight of sugar, 1 part by weight of salt, and 1 part by weight of skimmed milk powder are added as auxiliary materials, respectively, and mixed with 20 parts by weight of hot water (98 ° C.). And kneaded into noodles. At the end of kneading, the medium noodles were at a temperature of about 60 ° C. The kneaded noodles were stored at room temperature for 8 hours or longer. After the obtained noodles are freeze-dried, the powdered noodles can be obtained by grinding with a hammer mill or the like.

Example 2 Production of Powdered Medium Noodles 20 parts by weight of wheat flour was used for the production of medium noodles with respect to the total amount of flour (100 parts by weight) required to produce the noodles. First, 4 parts by weight of butter (melted butter) and 8 parts by weight of sugar are added as sub-materials to 20 parts by weight of wheat flour, respectively, and dispersed in 50 parts by weight of water using a microwave oven. Heated to a temperature of about 0C. The heated material was partially semi-solid in water. This semi-solid material was mixed until it became creamy and then kneaded to obtain a medium noodle. The mixed noodles had a temperature of about 60 ° C. Thereafter, the mixed noodles were allowed to stand at room temperature until rough heat was removed. After the obtained noodles are freeze-dried, the powdered noodles can be obtained by grinding with a hammer mill or the like.

Example 3 Production of Powdered Medium Noodles 400 parts by weight of water was added to 100 parts by weight of flour and dissolved with stirring for about 10 minutes to form a batter (flowable dough). To this batter liquid, sodium hydroxide dissolved in an appropriate amount of water was added, the batter liquid was made alkaline, and stirred for about 10 minutes to decompose proteins in the flour. Subsequently, white hydrochloric acid was dissolved in an appropriate amount of water and added to neutralize the batter solution. Next, the batter liquid was heated and heated up to 60 ° C. The heated batter liquid was pulverized by spraying the heated batter liquid into a tube of a spray drying apparatus supplied with hot air of 190 ° C. Finally, the powdered medium noodles were passed through a 30-mesh sieve to obtain powdered medium noodles with uniform particle sizes.

Example 4 Production of Powdered Medium Noodles 400 parts by weight of water was added to 100 parts by weight of wheat flour and dissolved with stirring for about 10 minutes to form a batter (fluid dough). This batter liquid was heated and heated up to 60 degreeC. Sodium hydroxide dissolved in an appropriate amount of water was added to the heated batter liquid, and the batter liquid was made alkaline to stir for about 10 minutes to decompose proteins in the flour. Subsequently, white hydrochloric acid was dissolved in an appropriate amount of water and added to neutralize the batter solution. Next, the batter liquid was pulverized by spraying the heated batter liquid into a tube of a spray drying apparatus supplied with hot air of 190 ° C. Finally, the powdered medium noodles were passed through a 30-mesh sieve to obtain powdered medium noodles with uniform particle sizes.

Experimental Example 1: Production of noodles (Chinese noodles) using powdered noodles and evaluation thereof (1) Noodle production Chinese noodles were produced using the powdered noodles produced in Example 3.

Specifically, the Chinese food in which the proportion of the powdered noodles in the total raw material powder (100% by mass) is 0 to 20% by mass (0, 1, 2, 5, 10, 20% by mass) by the following steps. Noodles were produced (control example, Examples 1-1 to 1-5). In addition, the Chinese noodles manufactured without mix | blending powdery noodles were made into the control example.
(I) Powdered medium noodles are blended with wheat flour so that the ratio in the total raw material powder falls within the above range.
(Ii) Kansui (potassium carbonate 60% by mass + sodium carbonate 40% by mass) is dissolved in water so as to have a ratio of 1.5% by mass in the total raw material powder to obtain kneaded water. The kneading water was 35% by mass with respect to the powder.
(Iii) A mixture of flour and powdered noodles is put into a pin mixer, kneading water prepared above is added, and stirring for 5 minutes is repeated twice to prepare a noodle dough.
(Iv) The noodle dough prepared above is stretched in a belt shape by a roll machine, combined twice, stretched again by a roll machine, and then cut out to have a width of 2 mm and a thickness of 1.5 mm.
(V) Refrigerated and stored overnight in the above state to produce raw Chinese noodles (raw noodles).

(2) Evaluation of noodle hot water elongation (sensory evaluation)
100 g of Chinese noodles (raw noodles) (control examples, Examples 1-1 to 1-5) produced by the above noodle making method were put in 1 liter of boiling water and boiled for 4 minutes. Thereafter, the boiled noodles were transferred to a hot soup prepared by dissolving a raw powder ramen soup in hot water. Boiled (just after boiling, T = 0), 3 minutes after soaking in soup (T = 3), and 6 minutes after soaking in soup (T = 6) Sensory evaluation was carried out. The sensory test was conducted using a panel of five well-trained people, and each time point (T = 0, T = 3, T =) of Chinese noodles (control example) produced without blending powdered noodles. The texture (koshi) of the Chinese noodles in 6) was evaluated on a 6-point scale according to the following criteria with an evaluation of 0 (control).

[Evaluation criteria]
3: Much better than the contrast of Chinese noodles in the control example.
2: Compared to the contrast of Chinese noodles in the control example (strong)
1: A little better than the contrast of the Chinese noodles in the control example (slightly stronger)
0: About the same level as the contrast of Chinese noodles in the control example -1: Slightly worse than the contrast of the Chinese noodles in the control example (slight reduction)
-2: Poor compared to Chinese noodles in the control example (reducing stiffness)
-3: It is considerably worse than the stiffness of the Chinese noodles in the control example (no stiffness).

  The results are listed in Table 1. The result is the average of 5 panels.

  As can be seen from this result, by blending the middle noodle as a raw material in the noodle making process, compared to the noodle produced without blending the middle noodle (immediately after boiling: control example (T = 0)) It was found that texture (strong) noodles can be obtained. Further, the noodles produced by blending the noodles were reduced in texture (especially firmness) while being dipped in the broth after being boiled (Examples 1-1 to 1-5 (T = 3, T = 6)) It was confirmed that (elongation) was significantly suppressed as compared with noodles produced without blending medium noodles (control examples (T = 3, T = 6)). From this, by blending medium noodles at the time of noodle making, firm noodles can be obtained compared to noodles manufactured without blending medium noodles, and medium noodles are blended even when boiled and soaked in soup It was found that firm noodles can be obtained as compared with noodles produced without. In other words, medium noodles contain cooked noodles such as boiled noodles and steamed noodles after cooking in the presence of moisture (after starch is gelatinized), including soup (water that does not contain soup or seasoning, heated water) Effective as a material (hot water growth inhibitor) for significantly suppressing hot water growth during the period from production to eating (during distribution, storage, display), etc. Can be used.

  Here, the Chinese noodles made by using the noodles produced by the method of Example 3 as noodles were evaluated. However, the Chinese noodles made by using the noodles produced by the methods of Examples 1, 2, and 4 were evaluated. A similar evaluation can be obtained for noodles.

(3) Evaluation of hot water elongation of noodles (physical properties)
100 g of Chinese noodles (raw noodles) produced by the above noodle making method (control examples, Examples 1-1 to 1-4) were put in 1 liter of boiling water and boiled for 4 minutes, and then once raised in a colander. The physical properties (maximum load [N]) of the sample after being put in hot water at 70 ° C. and held for 5 minutes were measured using a creep meter. The maximum load [N] required to cut the noodles corresponds to the maximum force required to chew the noodles, and is an index for evaluating the stiffness of the noodles, or conversely, the extent of hot water elongation. .

  Maximum load of freshly boiled noodles (T = 0) 1.526N of the control example as 100, maximum load of 5-minute soaked noodles (T = 5) (control examples, Examples 1-1 to 1-4) [N The relative values of] are shown in Table 2.

  From this result, hot water elongation that occurs in a state containing moisture in a soup, etc., compared to a noodle manufactured without mixing the middle noodle (control example) by mixing the middle noodle as a raw material in the noodle making process It was found that noodles are suppressed and hot water does not stretch easily. In other words, medium noodles contain cooked noodles such as boiled noodles and steamed noodles after cooking in the presence of moisture (after starch is gelatinized), including soup (water that does not contain soup or seasoning, heated water) It can be effectively used as a material (a hot water elongation inhibitor) for significantly suppressing the hot water growth in a state containing moisture, such as being immersed in water).

  Here, the Chinese noodles made by using the noodles produced by the method of Example 3 as noodles were evaluated. However, the Chinese noodles made by using the noodles produced by the methods of Examples 1, 2, and 4 were evaluated. A similar evaluation can be obtained for noodles.

Experimental Example 2: Manufacture of noodles using powdered medium noodles and evaluation thereof (1) Noodle making The powdered medium noodles manufactured in Example 3 were used in all raw materials (100% by mass) including wheat flour. Udon was produced using a ratio of 5% by mass (a ratio of 5.26 parts by mass of powdered noodles to 100 parts by mass of flour used for noodle making).

  Specifically, first, a raw material powder (Example 2-1) composed of 95% by weight of wheat flour and 5% by weight of noodles in powder form, and a raw material powder (a control example) composed of wheat flour (100% by weight) were prepared. Water was added to each of these raw material powders so that the ratio of water to 35 parts by mass with respect to 100 parts by mass of the raw material powders was mixed with a pin mixer for 10 minutes to prepare a dough. In addition, salt is added to this water at a ratio of 2 parts by mass with respect to 100 parts by mass of the raw material powder. The produced dough was passed through a roll machine to form a belt-like dough, and then a noodle having a width of 2.7 mm and a thickness of 2.5 mm was produced using a cutting machine.

(2) Evaluation of hot water elongation of noodles (sensory evaluation of boiled noodles)
Udon noodles (raw noodles) produced by the above noodle making method (Example 2-1 and control example) were placed in boiling water, boiled for 17 minutes, then washed with water for 30 seconds and drained. Put the udon soup in the bowl, add the boiled udon for 30 seconds, re-heated, and sample immediately (T = 0) and 5 minutes later (T = 5). , T = 5), the texture of udon (smooth surface [slack], firmness of core part [viscoelasticity]) was evaluated according to the following criteria.

[Evaluation criteria for surface smoothness]
4: The surface is very smooth 3: The surface is smooth 2: The surface is slightly blurred (grainy)
1: The surface is rough (rough)

[Evaluation criteria for stiffness (viscoelasticity)]
4: There is a strong stiffness in the core portion 3: There is a stiffness in the core portion 2: The stiffness of the core portion is slightly weak 1: There is no stiffness in the core portion and it can be cut off

The results are listed in Table 3. The results were shown in accordance with the following criteria from the average value of the evaluation of 5 panelists.
◎: Average value is 4 or more ○: Average value is 3 or more and less than 4 Δ: Average value is 2 or more and less than 3 ×: Average value is 1 or more and less than 2

  As shown in Table 3, immediately after boiled (T = 0), both Example 2-1 and the control example had a smooth surface and a firm core, and no difference was observed between them. 5 minutes later (T = 5), while the udon of the control example was weak in the core part, the udon of Example 5 was firm in the core part, and the middle noodles were blended when making udon noodles Thus, it was confirmed that the lowering of stiffness due to hot water elongation was significantly suppressed. In addition, although the noodles made by using the noodles produced by the method of Example 3 as noodles were evaluated here, the noodles made by using the noodles produced by the methods of Examples 1, 2, and 4 were evaluated. A similar evaluation can be obtained.

(3) Evaluation of hot water elongation of noodles (sensory evaluation of chilled noodles)
Boiled udon (noodles washed with water for 30 seconds and drained) by the method of (2) above was stored in a refrigerator (4 ° C.) overnight at a low temperature (Example 2-2). The sample was sampled in the cold state the next day, and the texture of the noodles (surface smoothness [smoothness], core firmness [viscoelasticity]) was evaluated according to the above four criteria. In addition, the udon stored at low temperature is boiled for 30 seconds and reheated, and then put into the noodle soup, and immediately after (T = 0) and after 5 minutes (T = 5), each time point (T = 0, T Similarly, the udon texture in = 5) was also evaluated on a four-point scale. This evaluation was also performed by the same five panel members as described above. The results are shown in Table 4.

  As shown in Table 4, even after eating at low temperatures (after chilled), the udon of Example 2-2 (chilled noodles) retains a slightly firmer core (viscoelasticity) than the control example. It was confirmed that the lowering of the stiffness was suppressed by adding the middle noodles during the udon noodle production. Moreover, when this was reheated, the smoothness of the surface and the stiffness of the core portion were recovered, and both were better than the control example. From this, it can be seen that, even for chilled noodles eaten by reheating, the decrease in texture (smoothness of the surface, stiffness of the core portion) is significantly suppressed by blending the middle noodles during noodle making. confirmed. In addition, although udon (chilled noodles) made by using the noodles produced by the method of Example 3 was evaluated as noodles, the noodles produced by the methods of Examples 1, 2, and 4 were used. The same evaluation can be obtained for noodles noodles (chilled noodles).

Experimental Example 3: Manufacture of noodles (pasta) using powdered noodles and evaluation thereof (1) Noodle making All raw materials (100 mass) containing flour (durum semolina) for powdered noodles manufactured in Example 3 %) In a proportion of 5% by mass (a ratio of 5.26 parts by mass of powdered noodles to 100 parts by mass of flour used for noodle making) to produce pasta.

Specifically, first, a raw material powder (Example 6) consisting of 95% by weight of wheat flour (durum semolina) and 5% by weight of noodles in powder form, and a raw material powder (control example) consisting of flour (durum semolina) (100% by weight) ) Were prepared, water was added to each of these raw material powders at a ratio of 26 parts by mass of water to 100 parts by mass of the raw material powders, and the dough was prepared by mixing with a vacuum mixer for 12 minutes. The prepared dough is extruded from soybeans in an extrusion molding machine at a pressure of 80 kg / cm ² and dried until the water content of the noodles reaches 13% under conditions of a temperature of 70 ° C. and a humidity of 80%, and then a temperature of 60 ° C. and a humidity of 70%. A pasta (spaghetti) having a diameter of 1.6 mm was produced.

(2) Evaluation of hot water elongation of noodles (sensory evaluation of boiled noodles)
Pasta noodles (dried noodles) produced by the above-described noodle making method (Example 3-1 and control example) were placed in boiling water, boiled for 7 minutes (boiled yield 235%), drained, and then boiled noodles 100 parts by mass After adding olive oil at a ratio of 2 parts by mass and blending in the whole, taste immediately (T = 0) and 5 minutes later (T = 5). , T = 5), the texture of the pasta noodles (surface firmness, firmness of the core [elasticity], crispness) was evaluated in four stages according to the following criteria.

[Surface of surface]
4: There is firm tension on the surface 3: There is firmness on the surface 2: Surface tension is slightly weak 1: Surface tension is weak

[The stiffness of the core part (elasticity)]
4: There is strong stiffness in the core portion 3: There is stiffness in the core portion 2: The stiffness of the core portion is slightly weak 1: There is no stiffness in the core portion

[Crush feeling]
4: The crispness is very good 3: The crispness is good 2: The crispness is slightly bad 1: The crispness is bad

The results are listed in Table 5. The results were shown in accordance with the following criteria from the average value of the evaluation of 5 panelists.
◎: Average value is 4 or more ○: Average value is 3 or more and less than 4 Δ: Average value is 2 or more and less than 3 ×: Average value is 1 or more and less than 2

  As shown in Table 5, in Example 6, the core is more elastic (elastic) than the control example, both immediately after boiling (T = 0) and after 5 minutes from boiling (T = 5). It was good. In addition, after 5 minutes from boiling (T = 5), the crispness was better in Example 6 than in the control example. From this, it was confirmed that by blending the middle noodles when making pasta noodles, the deterioration of the core and the crispness due to hot water elongation are suppressed. Here, the pasta noodles made by using the noodles produced by the method of Example 3 as noodles were evaluated, but the pasta noodles made by using the noodles produced by the methods of Examples 1, 2, and 4 were evaluated. A similar evaluation can be obtained for.

Experimental Example 4: Production of frozen udon using powdered noodles and evaluation thereof (1) Noodle making Powdered noodles produced according to Example 3 were 5% in the total raw material powder (100% by mass). % (A ratio of powdered noodles to 100 parts by mass of flour used for noodle making) 5.26 parts by mass.

  Specifically, first, a raw material powder (Example 6) consisting of 95% by weight of wheat flour and 5% by weight of powdered noodles and a raw material powder (control example) consisting of wheat flour (100% by weight) were prepared. Water was added to each raw material powder at a rate of 36 parts by weight with respect to 100 parts by weight of the raw material powder, and the dough was prepared by mixing for 10 minutes using a pin mixer under the condition of a vacuum degree of 0.079 Mpa. . In addition, salt is added to this water at a ratio of 6 parts by mass with respect to 100 parts by mass of the raw material powder. The produced dough was passed through a roll machine to form a belt-like dough, and then a noodle having a width of 3.3 mm and a thickness of 3.0 mm was produced using a cutting machine.

(2) Preparation of frozen udon Each noodle noodle (raw noodles) (raw noodles) produced by the above noodle making method was placed in boiling water, boiled for 11 minutes, then washed with water for 1 minute, and immersed in cold water for 2 minutes. And drained. The prepared boiled noodles were put in an aluminum tray and subjected to quick freezing treatment to prepare frozen udon (boiled and frozen udon) (Example 4-1 and control example).

(3) Evaluation of hot water elongation of noodles (sensory evaluation of boiled noodles)
Frozen udon prepared above (Example 4-1 and control example) was put into udon soup in a hand pan, heated, transferred to a bowl after 1 minute from boiling, and immediately after recooking (T = 0 ) And 5 minutes after re-cooking (T = 5), the texture of udon at each time point (T = 0, T = 5) (smooth surface [slack], firmness of the core [viscoelasticity] ]) Was evaluated on the same basis using 5 panels as in Experimental Example 2.

The results are listed in Table 6.

  As shown in Table 6, the udon prepared by blending noodles in wheat flour (Example 4-1) maintains the smoothness and firmness of the surface of the udon even when recooked after frozen storage. In addition, these reductions due to hot water elongation were not observed. From this, even for frozen noodles stored and distributed in a frozen state after heat processing, hot water elongation resistance can be imparted by using wheat flour and noodles in the flour of the present invention in combination as a raw material for noodle production, It was confirmed that hot water stretch resistant noodles (frozen noodles) having a hot water stretch inhibiting effect can be produced. Here, evaluation was made on frozen udon noodles made using the noodles produced by the method of Example 3 as noodles, but frozen noodles made using the noodles produced by the methods of Examples 1, 2, and 4 were used. A similar evaluation can be obtained for udon.

Claims (7)

  A hot water growth inhibitor for noodles, consisting of noodles in wheat flour.   A method for producing noodles, comprising the step of mixing noodles in wheat flour with raw material flour to make noodles.   The production method according to claim 2, wherein the mixing ratio of the noodles in the flour to the raw material powder is 1 to 25 parts by mass (dry conversion) with respect to 100 parts by mass of the flour contained in the raw material powder.   A method of imparting hot water elongation resistance to noodles, comprising mixing raw material powder with noodles in wheat flour to make noodles.   The method according to claim 4, wherein the blending ratio of the noodles in the flour to the raw material powder is 1 to 25 parts by mass (dry conversion) with respect to 100 parts by mass of the flour contained in the raw material powder.   The method according to any one of claims 2 to 5, wherein the noodles are Chinese noodles, udon, kishimen, somen noodles, hiyagigi, or pasta.   The method according to any one of claims 2 to 6, wherein the noodle is raw noodle, semi-raw noodle, dry noodle, chilled noodle or frozen noodle.