JP2020162467A - Method for suppressing whitening of noodle string - Google Patents

Abstract

To provide a method for suppressing whitening of noodle string, in which whitening of noodle string when superheated steam is blown onto noodles using whole grain flour in a steam-cooker is suppressed.SOLUTION: In a method for producing noodles having a production step in which superheated steam is blown onto a noodle body containing a whole grain flour by 2 to 20 wt.% in the main raw material flour, by applying 1.0 to 5.0 g of water to 100 g of a raw noodle body immediately before the production step in which superheated steam is blown in the steam-cooker, the whitening of the noodle body occurring during the blowing of superheated steam onto the whole grain flour-containing noodle body can be suppressed.SELECTED DRAWING: None

Description

The present invention relates to a method for suppressing whitening of noodles generated when the noodles containing whole grain flour are treated with superheated steam.

Due to growing health consciousness, noodles containing whole grains containing a large amount of nutrients have been developed (see, for example, Patent Document 1 or 2). However, since noodles containing a large amount of whole grain flour contain wheat epidermis and germ, they have a bran odor and the like, and the texture is worse than that of noodles not containing whole grain flour, and the noodle-making property is also poor.

On the other hand, as a manufacturing technique using superheated steam, there are techniques described in Patent Documents 3 to 6 and the like.

In Patent Document 3, raw noodles having a high water content are dried by superheated steam along with pregelatinization, and by adjusting the amount of water evaporation at this time, the dried noodles are uniform and have a high degree of swelling without cracks or swelling. Is stated to be obtained.

In Patent Document 4, raw noodles are expanded by superheated steam with pregelatinization, cooled, and dried with hot air to obtain dried noodles having a short drying time, good storage stability, and good resilience. It is stated that.

In Patent Document 5, by steaming raw noodles with steam heated in an atmosphere of saturated steam, the rehydration time can be shortened, the noodles become smooth and elastic, and the noodles are swelled, foamed, etc. It is described that instant noodles such as fried noodles and hot-air dried noodles can be obtained, which have a transparent appearance without causing rough skin, are slow to spread, and can maintain the quality of noodles after cooking for a considerable period of time.

In Patent Document 6, a step of directly spraying a superheated steam stream onto a raw noodle string to steam it, a step of replenishing water, and then a step of steaming again with superheated steam and / or non-superheated steam, followed by drying. It is described that instant noodles having a texture and flavor similar to raw noodles and having excellent resilience can be obtained even with thick and thick noodles.

When the inventors treated the noodles by spraying high-temperature superheated steam on the noodles containing whole grains, the bad odors such as bran odor derived from whole grains disappeared, and not only the flavor was improved, but also the texture was improved. I found. However, on the other hand, since the noodles themselves containing whole grain flour have a dull color, there is a new problem that the swelled portion of the noodles becomes conspicuously whitened by the superheated steam treatment.

Japanese Unexamined Patent Publication No. 2011-4685 JP 2015-195759 Special Publication No. 63-56787 Special Publication No. 62-62138 Japanese Unexamined Patent Publication No. 2003-174853 Japanese Patent No. 44386969

An object of the present invention is to suppress whitening of noodle strings when a noodle body using whole grain flour is treated with superheated steam.

The present inventors have completed the present invention as a result of diligent research on a method for suppressing whitening of noodle strings when a noodle body using whole grain flour is treated with superheated steam.

That is, in the method for producing noodles having a step of spraying superheated steam on a raw noodle body containing whole grain powder in a steaming chamber, water is applied to the raw noodle body immediately before the step of spraying superheated steam in the steaming chamber. This is a method for suppressing whitening of noodles, which is characterized by this.

The blending amount of the whole grain flour according to the present invention is preferably 2 to 20% by weight with respect to the weight of the main raw material flour of the noodle body.

Further, the amount of water applied to the noodle body according to the present invention is preferably 1.0 to 5.0 g with respect to 100 g of the noodle body.

Further, it is preferable that the temperature in the steaming chamber used for the superheated steam treatment according to the present invention is 150 to 280 ° C.

Further, it is preferable that one treatment time of the superheated steam treatment according to the present invention is 20 to 60 seconds.

Further, the noodle body according to the present invention is noodle strings, and instant noodles are preferable as the noodles.

According to the present invention, it is possible to suppress whitening of noodle strings when a noodle body using whole grain flour is treated with superheated steam.

Hereinafter, the method according to the embodiment of the present invention will be specifically described. The present invention is not limited to the following embodiments.

1. 1. Mixing raw materials for noodles In this embodiment, first, raw noodles are prepared by a conventional method. The noodle body includes Chinese noodles, so-called noodle strings, linear and string-like shapes such as spaghetti, and noodle skins such as short pasta, macaroni, and dumpling skin.

In addition, the noodles in the present invention include noodle skins such as raw noodles, steamed noodles, boiled noodles, dried noodles, semi-dried noodles, instant noodles, frozen noodles, and dumplings.

The raw material of the noodle body of the present invention is made into a raw noodle body by adding an auxiliary material and kneading water to a main raw material flour such as wheat flour containing whole grain flour, kneading the noodles, and then compounding, rolling, and cutting out to make a raw noodle body, or using an extruder or the like. It may be extruded into raw noodles.

The main raw material flour of the noodle body according to the present invention includes whole grain flour. Whole wheat flour is a type of wheat flour, and ordinary wheat flour is made by grinding the endosperm portion excluding the skin and endosperm of wheat, while whole wheat flour is made by grinding the endosperm, germ, and endosperm of wheat. Is. In the present invention, graham flour is also included in whole grain flour. Graham flour is a powder obtained by grinding endosperm as usual and mixing it with powder obtained by coarsely grinding the epidermis and germ. Graham flour is preferable in terms of appearance. In the present invention, 2 to 20 weights of whole grain flour is added with respect to the weight of the main raw material flour of the noodle body. If the amount of whole grain flour added is small, the appearance does not change much even if whole grain flour is included, and whitening is not noticeable in the first place. On the other hand, if the amount is too large, not only the noodle-making property will be deteriorated and the noodle body will be easily torn, but also the color tone of the noodle body itself will be dull, the bran odor will increase, the flavor will be poor, and the texture will be deteriorated. More preferably, it is added so as to be in the range of 2 to 10% by weight with respect to the weight of the main raw material powder.

The main raw material flours for noodles other than whole grain flours include general wheat flours, durum flours, barley flours, rice flours, corn flours and other grain flours, potato starch, tapioca starch, waxy cornstarch, cornstarch, wheat starch and other starches and these. Examples of starch obtained by processing the starch of the above.

Further, in the present invention, salt and alkaline agents, edible oils and fats, various thickeners, noodle quality improvers such as gluten, whole egg flour, and egg white flour, carotene pigments, etc., which are generally used as auxiliary raw materials in the production of noodles, etc. Various pigments and preservatives can be added. These may be added as a powder together with the main raw material powder, or may be added by dissolving or suspending in kneading water.

2. Raw Noodle Body Preparation A noodle dough is produced by kneading the noodle body raw materials according to a conventional method. More specifically, kneading water is added to the main raw material powder, and then the noodle dough is produced by kneading well using a mixer so that the various materials are uniformly mixed.

As a method for producing a raw noodle body from the produced noodle dough, any known means may be used. For example, the produced noodle dough may be rolled into a noodle band, composited, rolled and cut out to produce a noodle-shaped or noodle-skin-shaped noodle body. Further, three or more noodle strips obtained by rolling the noodle dough may be superposed and further rolled to form a noodle strip having a multi-layer structure, and then rolled and cut out. In addition, the noodle dough is extruded with an extruder or the like to prepare a noodle body, or the noodle dough is extruded with an extruder or the like to form small lumps, which are then rolled into a noodle band, which is then combined and rolled to cut out. Very good. For spaghetti, short pasta, and macaroni, various shapes of raw noodles can be produced by changing the shape of the dice when extruding the noodle dough from the extruder.

3. 3. Watering Next, water is added to the raw noodles prepared as described above before the superheated steam is treated. The method of applying water is not particularly limited, and the method can be performed by spraying water or hot water, or immersing the noodle strings in water or hot water. In adjusting the amount of fine water to be applied, a method of applying by spraying is preferable. The amount of water to be applied is preferably 1.0 to 5.0 g per 100 g of raw noodles. If it is too small, whitening cannot be suppressed, and if it is too large, noodle strings will be bound and the texture will be poor.

4. Superheated steam treatment Next, the raw noodles are treated with superheated steam. By treating the superheated steam, the bran odor can be reduced in the noodle body containing whole grain flour, and the noodle body having a cooking feeling can be obtained. Examples of the treatment method include a method of directly spraying superheated steam onto the raw noodles to bring them into contact with each other, and a method of indirectly blowing superheated steam to bring them into contact with the raw noodles.

The method of directly spraying the superheated steam onto the raw noodles to bring them into contact is that the flow of the superheated steam discharged directly from the spout into the steaming chamber touches other solids until it comes into contact with the noodles. It means a method of hitting the surface of raw noodles before they stall and completely diffuse. Further, the method of spraying the superheated steam flow in the steam chamber is not particularly limited, but it is preferable to provide a plurality of spouts so as to be sprayed uniformly over the entire noodle body. In the case of a tunnel-type steam chamber in which the net conveyor transfers the inside of the steam chamber in the horizontal direction, it is preferable that the superheated steam flow is simultaneously blown from the vertical direction of the noodle body.

The method of indirectly contacting the superheated steam with the raw noodle wire is that the flow of the superheated steam touches other solid substances before it comes into contact with the noodle wire, and the flow of the superheated steam is weakened and diffused. Means how to contact.

The merit of the method of directly spraying the superheated steam onto the raw noodles to bring them into contact is that the desired effect can be obtained in a short treatment time, and the steam storage, processing equipment, etc. can be made compact. On the other hand, the merit of the method of indirectly spraying and bringing the superheated steam into contact with the raw noodle strings is that the treatment with the superheated steam is performed more uniformly than the method of directly spraying.

In this superheated steam treatment, in order to give as much heat as possible to the surface and the inside of the noodle body, for example, the temperature of the superheated steam that the noodle wire touches is preferably about 150 to 280 ° C, more preferably about 180 to 250 ° C. It is good to treat steam. If the temperature is lower than 150 ° C., whitening is less likely to occur in the first place, but the flavor and texture deteriorate. On the contrary, when the temperature is higher than 280 ° C., a burning odor is generated, the texture becomes hard, and it becomes difficult to prevent whitening even if water is added.

Further, a hydration step may be added after the superheated steam treatment step. The hydration step is not particularly limited, but can be performed by showering the noodle strings with water or hot water in or outside the superheated steam treatment chamber, or immersing the noodle strings in water or hot water.

Specifically, described in Patent Document 6, after spraying superheated steam, a hydration step is performed, and the step of steaming again with superheated steam and / or non-superheated steam, or after spraying superheated steam. , Such as a step of repeating a hydration step and a step of steaming with superheated steam and / or non-superheated steam.

The treatment time for one superheated steam treatment is preferably 20 to 60 seconds. If it is less than 20 seconds, whitening is less likely to occur, but a sufficient heating effect by superheated steam cannot be obtained, and if it exceeds 60 seconds, it becomes difficult to prevent whitening even if water is added. Even when the superheated steam treatment is performed a plurality of times as described above, the time for each superheated steam treatment is preferably 20 to 60 seconds.

5. Other steps The noodles that have undergone the superheated steam treatment step as described above can be used as raw noodles, and can also be used as noodle skins such as dumpling skins. It can also be boiled or steamed by boiling or steaming. In addition, the noodles can be dried, semi-dried noodles, or instant noodles by removing water from the noodle strings by subjecting them to a drying process. It can also be frozen to make frozen noodles.

When producing instant noodles, the type of drying step is not particularly limited, and a drying process generally used in the production of instant noodles can be applied. Specific examples include non-fly drying treatments such as hot air drying treatment, high temperature hot air drying treatment, superheated steam drying treatment, freeze drying treatment, microwave drying treatment, and low temperature blowing drying treatment, in addition to frying (fried tofu) drying treatment. .. In addition, these can be combined to carry out the drying step. The specific conditions are not particularly limited, but in the case of the fly drying treatment, the treatment is usually carried out at 130 to 160 ° C. for 1 to 3 minutes, and in the case of the hot air drying treatment, the treatment is usually carried out at 60 to 120 ° C. for about 15 to 180 minutes. The water content after the drying treatment may be about 1 to 5% by weight in the case of the fly drying treatment and about 5 to 10% by weight in the case of the hot air drying treatment.

Further, pasteurized chilled noodles or raw type instant noodles obtained by pH adjustment, sealing, and heat sterilization without going through a drying step after a superheated steam treatment step may be used.

According to the above method, in the method for producing noodles having a manufacturing process in which superheated steam is sprayed on a noodle body containing whole grain powder in a steaming chamber, water is applied to the noodle body immediately before the manufacturing process in which superheated steam is sprayed in the steaming chamber. Therefore, it is possible to suppress the whitening of the noodle body generated when the raw noodle body containing the whole grain powder is treated with superheated steam.

The present embodiment will be described in more detail below with reference to examples.

<Test 1: Amount of whole grain added>
(Test Example 1)
To 1 kg of the main raw material flour consisting of 870 g of medium-strength flour and 130 g of acetylated tapioca starch, 20 g of salt, 7 g of brine, 1 g of polymerized phosphate, and 1.5 g of trisodium phosphate were dissolved in 380 ml of water, and kneaded water was added. The noodle dough was prepared by kneading with a mixer for 15 minutes.

The prepared noodle dough was used to prepare a noodle band with a shaping roll, and further combined to prepare a noodle band. The prepared noodle strip was rolled to 1.2 mm with a rolling roll and cut with a cutting edge roll having a round blade of No. 18 to prepare a noodle string.

The prepared noodle strings were treated with superheated steam. The method of treating superheated steam has a spout that directly blows a superheated steam flow from above and below the net conveyor toward the noodle line that is transferred on the conveyor in a tunnel-type steam chamber in which the net conveyor transfers the inside of the steam chamber. The structure has a large number of these in the traveling direction of the conveyor, and the noodle wire is pregelatinized by directly blowing a superheated steam flow toward the noodle wire from this spout.

As a method of measuring the temperature inside the steam chamber, a thermometer was placed 3 cm above the conveyor at the center of the steam chamber to monitor the temperature of the superheated steam. The temperature of the monitor in the treatment step with superheated steam was 220 ° C., and the steaming time was 30 seconds.

The noodles treated with superheated steam as described above are showered so as to be 45 g per 100 g of raw noodles, and passed through the steam chamber in which the temperature inside the superheated steam is set to 200 ° C. for 30 seconds. Was reheated.

Immerse 10 g of salt and 0.2 g of citric acid in a reheated noodle string for 1 second, and spray a 5% aqueous solution of Arabic gum to 3 g per 100 g of raw noodle strings. The noodles were cut to 35 cm, placed in a drying container called a retainer so as to weigh 145 g per meal, and dried at 95 ° C. for 35 minutes and 80 ° C. for 35 minutes to prepare a non-fried Chinese noodle sample (water content 8% by weight). ..

(Test Example 2)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 1 except that the main raw material flour was 860 g of medium-strength flour and 130 g of acetylated tapioca starch and 10 g of whole grain flour.

(Test Example 3)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 1 except that the main raw material flour was 840 g of medium-strength flour and 130 g of acetylated tapioca starch and 20 g of whole grain flour.

(Test Example 4)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 1 except that the main raw material flour was 820 g of medium-strength flour and 130 g of acetylated tapioca starch and 50 g of whole grain flour.

(Test Example 5)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 1 except that the main raw material flour was 670 g of medium-strength flour and 130 g of acetylated tapioca starch and 100 g of whole grain flour.

(Test Example 6)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 1 except that the main raw material flour was 670 g of medium-strength flour and 130 g of acetylated tapioca starch and 200 g of whole grain flour.

The non-fried Chinese noodle sample prepared in Test 1 was placed in a container, 500 ml of boiling water was poured, the noodles were allowed to stand for 5 minutes, and a soy sauce-flavored liquid soup was added to eat and evaluate. The evaluation method was carried out by five veteran panelists, and the flavor was evaluated by focusing on the bran odor. The texture was evaluated by focusing on the cooking texture (stickiness, elasticity, and lack of powderiness). The appearance was evaluated by paying attention to the color tone of the noodles, the proportion of the epidermis, and the conspicuousness of the whitened portion of the noodles. The evaluation was performed on a 5-point scale, with 5 being very good, 4 being good, 3 being good as a product, 2 being bad, and 1 being very bad. Similarly, the non-fried Chinese noodle samples were cooked one meal at a time, and the noodle strings were examined one by one to count the number of whitened portions. The evaluation results are shown in Table 1.

As shown in Test 1, as the amount of whole grain flour added increases, the color tone of the noodles becomes dull brown, the proportion of the epidermis increases, and the whitened portion of the noodle strings after cooking becomes conspicuous. In addition, the bran odor becomes stronger and the texture becomes sticky, and the noodle-making property also deteriorates, making it easier for the noodle strings to break. If the amount of bran added is too small, it is difficult to notice that the bran has been added, and if the ratio of the whole grain flour is 2% by weight or more with respect to the main raw material flour, it is noticed that the whole grain flour has been added, and the appearance is good. In addition, if the amount is too large, the appearance will not be improved, the noodle-making property and texture will be deteriorated, and the noodles will be cut off. Therefore, the noodles are added so as to be 2 to 20% by weight based on the weight of the main raw material flour. It is preferable that the amount is in the range of 2 to 10% by weight.

<Test 2: Examination of water addition>
(Test Example 7)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 4 except that the prepared raw noodle strings were sprayed evenly with water so as to be 1.0 g per 100 g of the raw noodle strings before the superheated steam treatment.

(Test Example 8)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 4 except that the prepared raw noodle strings were sprayed evenly with water so as to be 2.5 g per 100 g of the raw noodle strings before the superheated steam treatment.

(Test Example 9)
A non-fried Chinese noodle sample according to the method of Test Example 4 except that water was sprayed evenly on the prepared raw noodle strings so as to be 3.5 g per 100 g of the raw noodle strings before the first superheated steam treatment. Was produced.

(Test Example 10)
A non-fried Chinese noodle sample according to the method of Test Example 4 except that water was sprayed evenly on the prepared raw noodle strings so as to be 5.0 g per 100 g of the raw noodle strings before the first superheated steam treatment. Was produced.

(Test Example 11)
A non-fried Chinese noodle sample according to the method of Test Example 4 except that water was evenly sprayed on the prepared raw noodle strings so that the amount was 10.0 g per 100 g of the raw noodle strings before the first superheated steam treatment. Was produced.

The non-fried Chinese noodle sample prepared in Test 2 was placed in a container, 500 ml of boiling water was poured, the noodles were allowed to stand for 5 minutes, and a soy sauce-flavored liquid soup was added to eat and evaluate. The evaluation method was carried out by five veteran panelists, and the flavor was evaluated by focusing on the bran odor. The texture was evaluated by focusing on the cooking texture (stickiness, elasticity, and lack of powderiness). The appearance was evaluated by paying attention to the conspicuousness of the whitened portion of the noodle line. The evaluation was performed on a 5-point scale, with 5 being very good, 4 being good, 3 being good as a product, 2 being bad, and 1 being very bad. Similarly, the non-fried Chinese noodle samples were cooked one meal at a time, and the noodle strings were examined one by one to count the number of whitened portions. The evaluation results are shown in Table 2.

As shown in Test 2, whitening of the noodle strings can be prevented by applying water to the raw noodle strings before the superheated steam treatment, but if the amount of water applied is increased, the noodle strings are formed in the superheated steam treatment. There was a tendency for the texture to be soft as if the surface had melted. Therefore, it is preferable to add 1.0 to 5.0% by weight of water to 100 g of raw noodles.

<Test 3: Superheated steam treatment conditions>
(Test Example 12)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 9 except that the temperature of the superheated steam chamber in the first superheated steam treatment was set to 150 ° C.

(Test Example 13)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 9 except that the temperature of the superheated steam chamber in the first superheated steam treatment was set to 180 ° C.

(Test Example 14)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 9 except that the temperature of the superheated steam chamber in the first superheated steam treatment was set to 250 ° C.

(Test Example 15)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 9 except that the temperature of the superheated steam chamber in the first superheated steam treatment was set to 280 ° C.

(Test Example 16)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 9 except that the first treatment time of the superheated steam treatment was 20 seconds.

(Test Example 17)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 9 except that the first treatment time of the superheated steam treatment was 45 seconds.

(Test Example 18)
A non-fried Chinese noodle sample was prepared according to the method of Test Example 9 except that the first treatment time of the superheated steam treatment was 60 seconds.

The non-fried Chinese noodle sample prepared in Test 3 was evaluated in the same manner as in Test 2. The evaluation results are shown in Table 3.

As for the temperature of the superheated steam chamber, when the temperature is lowered, the whitening is suppressed, but the bran odor becomes stronger, the texture is not cooked, and the powdery appearance appears. On the other hand, if the superheated steam temperature becomes too high, the burnt odor and the surface will shift, resulting in a hard core texture. Therefore, the range of 150 to 280 ° C., more preferably 180 to 250 ° C. is preferable.

The shorter the treatment time in the superheated steam chamber, the more the whitening is suppressed, but the bran odor becomes stronger, the texture does not have a cooking feeling, and the powderiness appears. On the other hand, if the superheated steam temperature becomes too high, the burnt odor and the surface will shift, resulting in a hard core texture. Therefore, the processing time is preferably 20 to 60 seconds.

Claims (6)

In a method for producing noodles having a step of spraying superheated steam on a raw noodle body containing whole grain powder in a steaming chamber, water is added to the raw noodle body immediately before the step of blowing superheated steam in the steaming chamber. A characteristic method for suppressing whitening of noodles. The method for suppressing whitening of a noodle body according to claim 1, wherein the blending amount of the whole grain flour is 2 to 20% by weight based on the main raw material powder of the noodle body. The method for suppressing whitening of a noodle body according to claim 1 or 2, wherein the amount of water applied to the raw noodle body is 1.0 to 5.0 g with respect to 100 g of the raw noodle body. The suppression of whitening of the noodle body according to any one of claims 1 to 3, wherein the temperature in the steam chamber in the step of blowing superheated steam into the raw noodle body in the steam chamber is 150 to 280 ° C. Method. The noodle body according to any one of claims 1 to 4, wherein the processing time of one superheated steam in the step of spraying the superheated steam on the raw noodle body in the steam chamber is 20 to 60 seconds. Whitening suppression method. The method for suppressing whitening of a noodle body according to any one of claims 1 to 5, wherein the noodle body is a noodle string and the noodles are instant noodles.