JP2021061754A - Dried noodles, retort noodles and manufacturing methods therefor - Google Patents

Abstract

To provide dried noodles which retain favorable texture and are excellent in loosening even after being boiled and processed alone by retort treatment, its manufacturing method, retort noodles using the dried noodles and its manufacturing method.SOLUTION: A manufacturing method of dried noodles includes the steps of: making noodles by using an extrusion noodle-making method to push noodle dough obtained by using a flour raw material containing grain flour and resistant starch; and drying the noodles, wherein the content of the resistant starch to the total amount of the flour raw material is 0.1-35 mass%.SELECTED DRAWING: None

Description

The present invention relates to dried noodles and retort noodles, and a method for producing these.

Retort pouch foods can be stored at room temperature for a long period of time, and are used in various foods because they are easy to eat just by warming them. As a retort-packed food for noodles, for example, a method of retort-packing dried noodles or boiled noodles in a sauce or a seasoning liquid, or a method of retort-packing only boiled noodles is known. However, with the method of retorting noodles in the presence of sauce or seasoning liquid, the boiling or boiling of the noodles may vary, or the noodles may absorb water from the sauce or seasoning during storage, causing the noodle surface to collapse or eat. There was a problem that the feeling was adversely affected. Further, the method of retort-treating only the boiled noodles has a problem that the noodles tend to have poor looseness and texture after the retort-treated noodles are taken out from the container.

As a method for retort-treating noodles in the presence of a sauce or seasoning liquid, for example, in Patent Document 1, 0.1 to 1.0% by mass of propylene glycol alginate is mixed with flour, and the noodles are kneaded and molded. The dried pasta obtained by drying and a sauce containing 0.1 to 10% of thickener, heat-soluble fat or gelatin are placed in a heat-resistant container and retort-treated to reduce the water content of the pasta to 60 to 80% by mass. A method for producing retort pasta, which is characterized by being adjusted, is disclosed. According to this method, water absorption from the noodle sauces can be prevented, and the texture and loosening of the noodles are improved even after the retort treatment.

Further, Patent Document 2 describes raw noodles produced by using 25 to 35% by mass of wheat gluten (dry matter equivalent), 45 to 65% by mass of acetylated or etherified tapioca starch, and 0 to 20% by mass of wheat flour as raw materials for noodle making. Disclosed is a method for producing retorted noodles, which comprises drying the noodles to obtain dried noodles, sealing and packaging the dried noodles together with a seasoning liquid, and then retorting the noodles. The retort noodles obtained by this method have a smooth noodle line surface, an excellent texture, do not collapse or boil the noodle surface, have retort resistance without turbidity of the seasoning liquid, and are stored for a long period of time. Is possible.

Further, Patent Document 3 discloses retort-tolerant noodles containing active gluten and starch having a swelling degree of less than 10. This retort-tolerant noodle has a good texture that is sufficiently hard and elastic even when it is boiled and then retort-treated with water, curry sauce, and Chinese soup.

Unlike the method of retort noodles in the presence of sauce or seasoning liquid, the method of retort noodles only after boiling can avoid the problem caused by the noodles absorbing water from the sauce or seasoning. , The poor looseness of the noodle strings becomes a remarkable problem.
As a method of retorting only the boiled noodles, Patent Document 4 describes a step of boiling pasta raw noodles for a predetermined time, a step of filling the boiled pasta into a container for each individual meal, and a step of filling the pasta in the container at high temperature and high pressure. A method for producing pasta foods packed in a container that can be stored at room temperature, which comprises a step of pressurizing and heat-treating with steam and a step of sealing and sealing a container filled with the pressure-heated pasta. It is disclosed. This pasta food can maintain the al dente state and has an excellent texture. However, in Patent Document 4, regarding the problem of loosening of noodles when only boiled noodles are retort-treated, an anti-binding agent (oil, soybean polysaccharide, etc.) is used to prevent the noodles from binding to each other. It corresponds by adding (Example 1).

As a method for improving boiled noodles and poor loosening of noodle strings, Patent Document 5 describes a raw material powder containing indigestible starch and a thickening polysaccharide of 0.1 to 1% by mass based on the raw material powder. The thickening polysaccharide can react with calcium ions to form a gel (for example, sodium alginate), and the dough is added to the dough raw material to obtain the dough, and the dough is made into noodles. A method for producing noodles is disclosed, which comprises a step of obtaining pregelatinized noodles by subjecting the wire to a pregelatinized treatment and a step of imparting calcium ions to the pregelatinized noodles.

Japanese Unexamined Patent Publication No. 2000-41605 Japanese Unexamined Patent Publication No. 2014-018142 Japanese Unexamined Patent Publication No. 2013-176350 Japanese Unexamined Patent Publication No. 2007-289052 JP-A-2017-12114

An object of the present invention is to provide a method for producing dried noodles, which maintains a good texture after retort-treating only the boiled noodles and has excellent looseness.
Another object of the present invention is to provide retort noodles having a good texture and excellent looseness and a method for producing the same.

As a result of diligent studies to solve the above problems, the present inventors have made a noodle-making method by extruding a dough obtained by using a flour raw material containing flour and a specific amount of indigestible starch in a method for producing dried noodles. The present invention has been completed by finding that the above-mentioned problems can be solved by adopting a step of making noodles and drying the obtained noodles.

That is, the present invention includes the following aspects.
[1] The total amount of the flour raw material includes a step of extruding a dough obtained by using a flour raw material containing flour and indigestible starch to obtain noodles by an extruding noodle-making method, and a step of drying the noodles. On the other hand, a method for producing dried noodles, wherein the resistant starch is 0.1 to 35% by mass.
[2] The method for producing dried noodles according to [1], wherein the dough is extruded under reduced pressure.
[3] The method for producing dried noodles according to [1] or [2], wherein the flour contains at least one selected from the group consisting of durum semolina, durum wheat flour and strong wheat flour.
[4] Dried noodles obtained by the production method according to any one of [1] to [3].
[5] A step of obtaining boiled noodles from the dried noodles obtained by the production method according to any one of [1] to [3], and a step of sealing and packaging the boiled noodles and performing a retort treatment are included. Manufacturing method of retort noodles.
[6] Retort noodles obtained by the method according to [5].

According to the present invention, it is possible to provide a method for producing dried noodles, which maintains good texture elasticity even after retort treatment of only boiled noodles and has excellent looseness. Further, according to the present invention, it is possible to provide retort noodles having good texture elasticity and excellent loosening property and a method for producing the same. Further, according to the present invention, even retort noodles produced without using a sauce or seasoning liquid can be loosened appropriately, so that it is not necessary to perform retort treatment using a sauce or seasoning liquid, and as a result, the presence of the sauce or seasoning liquid is present. There is no problem of boiling and simmering variations that occur when retort processing is performed below. As described above, the dried noodles of the present invention have a particularly advantageous effect when used in the retort treatment, but the dried noodles are not treated and, for example, the dried noodles are boiled and then immediately eaten or eaten. Even when cooking twice (a cooking method in which boiled and placed for about half the standard boiling time and then boiled again just before eating) or after boiling and chilled, cooked and eaten. , The noodles have an excellent balance of looseness and texture.

The present invention includes a step of extruding a dough obtained by using a flour raw material containing flour and resistant starch to obtain noodles by an extruding noodle-making method, and a step of drying the noodles, and the total amount of the flour raw material. On the other hand, it is a method for producing dried noodles in which the content of resistant starch is 0.1 to 35% by mass. Hereinafter, the present invention will be described in detail.

[Cloth]
The method for producing dried noodles of the present invention uses a dough obtained by using a flour raw material containing flour and resistant starch.

In the present specification, the term "powdered raw material" means a powdered raw material used in the production of dough for dried noodles under normal temperature and pressure, and includes cereal flour and resistant starch. In addition to flour and indigestible starch, the above-mentioned flour raw materials include vegetable proteins (vital gluten, soybean protein, etc.), egg white powder, whole egg powder, and various processed starches (Vital gluten, soybean protein, etc.) Use alone or in combination with thickeners (excluding refractory starch) and thickeners (guagam, locust bean gum, xanthan gum, glucomannan, galactomannan, curdran, pectin, alginic acid, sodium alginate, alginate ester and carrageenan, etc.) In this case, auxiliary raw materials (salt, starch, emulsifier, alcohol, emulsified fat, milk powder, pigment) and the like, which are usually used in the production of pasta, may be further contained in the powder raw material.

The flour is not particularly limited, and examples thereof include wheat flour, rye flour, buckwheat flour, corn flour, and rice flour, depending on the type of retort noodles. Above all, from the viewpoint of obtaining dried noodles having a good texture even after retorting only the boiled noodles and having excellent loosening property, the above-mentioned flour is preferably wheat flour, specifically. , Durum semolina, durum flour and strong flour are preferably included, and more preferably durum semolina.

The types of the above-mentioned retort noodles are not particularly limited, and examples thereof include udon noodles, cold wheat, somen noodles, ramen, Japanese soba noodles, pasta, etc. Among them, from the viewpoint that the effects of the present invention are more effectively exhibited, the above-mentioned noodles The type is preferably pasta, more preferably pasta for spaghetti.

The above-mentioned "durum semolina" is a standard flour raw material used for producing pasta, which is obtained by milling hard wheat of the durum variety. "Semolina" is a pulverized product of endosperm in a relatively coarse-grained state obtained in the milling process of hard wheat such as durum wheat, and generally means a product that does not pass through a sieve having an opening of about 300 μm.
The above-mentioned "durum wheat flour" is a crushed product of endosperm in a relatively fine-grained state obtained by milling hard wheat of a durum variety, and generally means a product that passes through a sieve having an opening of about 300 μm.
The above-mentioned "strong wheat flour" means wheat flour obtained by milling hard wheat and having a relatively high protein content. The protein content is not particularly limited, but is, for example, 11.5-13.0% by mass with respect to the total amount of wheat flour.

The above-mentioned "indigestible starch" is a general term for starch and starch decomposition products that are difficult to digest in the human stomach and small intestine and reach the large intestine. Indigestible starch can be classified into the following RS1 to RS4.
RS1: A type in which digestive enzymes do not reach the starch because the starch is surrounded by physically hard tissue, such as millet (physically confined starch).
RS2: A type in which the starch particles themselves are difficult to digest, such as ungelatinized starch that has not been sufficiently heated and starch that is extremely high in amylose (resistant starch granules).
RS3: A type (aged starch) in which starch is once gelatinized (pregelatinized) and then recrystallized to take a stable structure (β-formation).
RS4: A type in which digestive enzymes are less likely to act by chemically modifying starch to a high degree (modified starch).

The resistant starch used in the method for producing dried noodles of the present invention is obtained by physically and / or chemically processing raw starches such as wheat starch, corn starch, rice starch, horse bell starch, tapioca starch, and sago starch. The content of the indigestible component (dietary fiber) that is classified into the above RS3 and / or RS4 and is not digested by digestive enzymes is at least 70% by mass with respect to the total amount of the indigestible starch. Means including%.

Examples of the resistant starch classified into RS3 include those obtained by moist heat treatment, perboil processing, and pullulanase treatment, and such processing treatment is suitable for high amylose starch classified into RS2. Applies.

Examples of the resistant starch classified into RS4 include those obtained by subjecting the starchy raw material to cross-linking by chemical modification, for example, esterification, etherification, phosphorylation or the like. From the viewpoint of obtaining dried noodles that maintain a good texture even after retorting only the boiled noodles and have excellent loosening properties, the above-mentioned resistant starch may be classified into RS4. It is more preferable that the starch is phosphoric acid crosslinked.

Starch that has been crosslinked with phosphoric acid is roughly classified into resistant starch and modified starch for quality improvement that is easy to digest. The parameters for evaluating resistant starch are swelling degree, cross-linking degree and dietary fiber content (according to the Proski method). Since some phosphate-crosslinked starches have a high degree of cross-linking but an extremely low dietary fiber content, in the present invention, whether or not the starch is resistant to digestion is substantially evaluated by the dietary fiber content, and the dietary fiber content is 70% by mass. Those with a percentage of% or more are classified as resistant starch. The dietary fiber content of the resistant starch of RS3 and RS4 can be measured by any of the Proski method, the modified Proski method, and the enzyme-HPLC method of Eshin No. 13.

The resistant starch may be produced and used by a known method, or a commercially available starch may be used. As commercially available resistant starch, Fiber Jim RW (manufactured by Matsutani Chemical Industry Co., Ltd.) made from wheat starch, Pine Starch RT (manufactured by Matsutani Chemical Industry Co., Ltd.) made from tapioca starch, and sweet potato starch are used as raw materials. Examples include Satsuma Matsutani (manufactured by Matsutani Chemical Industry Co., Ltd.). The content of these dietary fibers is 70% by mass or more.

The dough used in the method for producing dried noodles of the present invention is produced using a flour raw material containing 0.1 to 35% by mass of resistant starch with respect to the total amount of the flour raw material. When the content of the indigestible starch is in the above range, it is possible to obtain dried noodles having an excellent balance of texture and looseness even after retort-treating only the boiled noodles. From the viewpoint of obtaining dried noodles having a particularly excellent texture and improved loosening property, the content of resistant starch is 0.5 to 25% by mass with respect to the total amount of the above-mentioned powder raw materials. Is preferable, and it is more preferably 1 to 10% by mass, and particularly preferably 1 to 5% by mass. Further, from the viewpoint of obtaining dried noodles having a good texture and particularly improved loosening property, the content of resistant starch is preferably 1 to 30% by mass with respect to the total amount of the above-mentioned powder raw materials. It is more preferably 5 to 25% by mass, and particularly preferably 10 to 20% by mass.

The content of the flour in the flour raw material is not particularly limited as long as the resistant starch is within the above range, but is preferably 50% by mass or more, preferably 50 to 95% by mass, based on the total amount of the flour raw material. It is more preferably%, and further preferably 55 to 90% by mass.

The dough can be obtained according to a conventional method using the powder raw material. Such a method is not particularly limited, but can be obtained, for example, by adding an auxiliary raw material such as water or salt or an additive to the above-mentioned powder raw material and kneading for 5 to 20 minutes.

[Process to obtain noodles]
The method for producing dried noodles of the present invention includes a step of extruding the above-mentioned dough to produce noodles by a noodle-making method to obtain noodles. By making noodles with the above-mentioned dough by the extruded noodle making method, it is possible to obtain dried noodles having good texture elasticity and excellent loosening property even after retort-treating only the boiled noodles. When extruding the dough, it may be under normal pressure or under reduced pressure, but it is preferable that the dough is under reduced pressure from the viewpoint of obtaining dry noodles having better loosening property of the noodles after the retort treatment. ..

The above-mentioned "under reduced pressure" means, for example, a state in which the degree of vacuum in the system (gauge pressure with atmospheric pressure as 0) is -50 kPa or less, preferably -80 kPa or less. An extrusion noodle making machine used for producing dried noodles can be used for extruding the dried noodles, and the pressure for extruding the dough is not particularly limited, but is preferably 50 bar to 150 bar.

[Step of drying noodles]
The method for producing dried noodles of the present invention includes a step of drying the noodles. By drying the noodles, it is possible to obtain dried noodles having good texture elasticity and excellent loosening property even after retort treatment of only the boiled noodles. The dried noodles thus obtained are also one of the present inventions. The dried noodles of the present invention are preferably dry noodles for producing retort noodles used for producing retort noodles, more preferably used for retort-treating noodles alone, and for seasoning liquids, sauces and the like. More preferably, it is used to produce noodles that are retorted in the absence of liquid. The dried noodles of the present invention are preferably dried noodles that have not been seasoned and cooked with a seasoning liquid, sauce, or the like.

The step of drying the noodles is not particularly limited as long as the water content of the noodles can be reduced, and the noodles can be dried according to a conventional method. For example, a method of humidity-controlling and drying the noodles under the conditions of a humidity of 50 to 90% and a temperature of 30 to 90 ° C. until the water content becomes 15% or less can be mentioned.

The thickness of the obtained dried noodles is not particularly limited, but is preferably 0.5 to 2.2 mm, more preferably 0.7 to 2.0 mm. Further, the shape of the dried noodles is not particularly limited, and any pasta such as short pasta and long pasta can be used.

[Retort noodles]
According to the present invention, as described above, it is possible to provide a method for producing dried noodles, which maintains good texture elasticity even after retort-treating only the boiled noodles and has excellent loosening property. The method for producing retort noodles using the dried noodles and the retort noodles thus obtained are also one of the present inventions. The retort noodles of the present invention are excellent in texture and looseness, and can be eaten by reheating after storage and mixing with a seasoning liquid or the like.

The method for producing the retort noodles includes a step of obtaining boiled noodles from the dried noodles and a step of sealing and packaging the boiled noodles and performing a retort treatment.

The step of obtaining the boiled noodles is not particularly limited as long as the water content of the dried noodles can be increased, and can be carried out according to a conventional method. For example, a method of putting the dried noodles in boiling water and boiling the noodles so that the water content of the noodles is about 40 to 80% by mass can be mentioned.

The step of sealing and packaging the boiled noodles and performing the retort treatment can also be performed according to a conventional method. For example, a method in which boiled noodles are divided into a predetermined amount, filled in a pouch capable of withstanding retort processing, sealed, and then retort sterilized (for example, the F value at the center of the product in the pouch is most difficult to raise during sterilization). A method of sterilizing by heating and pressurizing at 100 ° C. to 130 ° C. so that the value is 4 or more). At this time, for example, 0.1 to 1% by mass of loosening oil may be added to 100 parts by mass of the boiled noodles.

By the method for producing dried noodles of the present invention, which comprises a step of adjusting the content of resistant starch in the flour raw material and further drying the noodles obtained by the noodle making method by extruding the dough, only the boiled noodles are retorted. It is possible to obtain dried noodles that maintain a good texture even after treatment and have excellent loosening properties. In addition, the retort noodles produced according to the present invention have a better texture and looserness than ordinary retort noodles, even though they have been retort-treated. Further, since the retort noodles of the present invention are excellent in loosening property without being subjected to the retort treatment in the presence of the sauce or seasoning liquid, it is not necessary to retort the noodles together with the sauce or seasoning liquid. There is no problem of boiling or simmering variation that occurs during processing. Furthermore, without retort treatment, for example, dried noodles are boiled and then eaten immediately, or boiled twice (boiled for about half the standard boiling time and left to boil, and then boiled again just before eating. Even when the noodles are cooked and eaten after being boiled or chilled, the noodles have an excellent balance of looseness and texture.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

Example 1
Water in 100 parts by mass of raw material flour (Duram semolina (70 parts by mass of "Joker A" manufactured by Nippon Flour Milling Co., Ltd., "Pine starch RT" manufactured by Matsutani Chemical Industry Co., Ltd., phosphoric acid crosslinked tapioca starch, 30 parts by mass)) 27 parts by mass was added and mixed with a starch mixer for 10 minutes according to a conventional method to obtain a dough. After putting the obtained dough into a vacuum mixer, the inside of the system was degassed so as to have a vacuum degree of about 80 kPa. While reducing the pressure, it was extruded from a die with a macaroni molding machine at about 100 bar to obtain a raw starch noodle string. This was hung on a rod, and the humidity was adjusted and dried (dried) so that the water content of the noodles was 13% or less in a dryer. Step) to obtain dry pasta having a diameter of 1.7 mm.
Then, the obtained dry pasta was boiled in boiling water and cooled with ice water. At this time, the boiling time was adjusted so that the water content of the noodles after cooling was about 65% by mass. Add 0.5 parts by mass of loosening oil (salad oil) to 100 parts by mass of boiled noodles, fill 100 g in a retort-resistant pouch, and then retort using a retort sterilization tester manufactured by Nisaka Seisakusho Co., Ltd. (pouch). Retort pasta was obtained by performing heat-pressurization sterilization treatment at 100 ° C. to 135 ° C. so that the F value of the central portion, which is the most difficult to raise in temperature during sterilization, was 4 or more.

Examples 2-6 and Comparative Examples 1-5
In Example 1, the blending amount of resistant starch, the noodle-making method (extruded noodles or roll noodles, and in the case of extruded noodles, the pressure remains reduced or normal pressure) and the types of pasta are shown in Tables 2 and 3 below. Retort pasta was obtained in the same way except that it was changed to the street.
The "roll" in the noodle making method is to roll the dough into a sheet with a thickness of 1.7 mm using a roll noodle making machine, and then cut out the pasta with a round blade of No. 18 (groove width 1.7 mm). It means getting, that is, not going through the process of extruding the dough. Further, "dry pasta" in the pasta type means that the pasta has undergone the above-mentioned drying step, and "raw pasta" means that the above-mentioned drying step has not been performed.

Evaluation The obtained retort pasta was left at room temperature for 1 day and then heated in a microwave oven (500 W, 60 seconds), and the noodles were loosened and textured by 10 skilled panelists according to the criteria shown in Table 1 below. Evaluated according to. The results are shown in Tables 2 and 3.

Compared to Examples 1 to 5 and Comparative Examples 1 to 2, the texture is inferior as the amount of the resistant starch is increased, but the looseness of the noodles tends to be improved. When it was 0.1 to 35% by mass with respect to the total amount of the raw materials, both the texture and the looseness of the noodles were good. Further, from Examples 1 and 6, the effect of the present invention can be obtained even when the pressure at which the dough is extruded is normal pressure, but the result is that the decompression at the time of extruding the dough is more excellent in loosening property. It was. In Comparative Example 1, the texture was not good because the amount of resistant starch was too large, and in Comparative Example 2, the looseness of the noodles was not good because it did not contain resistant starch.
From Examples 1 and Comparative Examples 3 to 5, even if the blending amount of the resistant starch is 0.1 to 35% by mass with respect to the total amount of the flour raw material, the noodles are not made by the extruded noodle making method. Since the noodles have not been dried, the noodles are inferior in both looseness and texture.

Claims (6)

It includes a step of extruding a dough obtained by using a flour raw material containing flour and resistant starch to obtain noodles by an extruding noodle-making method, and a step of drying the noodles.
A method for producing dried noodles, wherein the content of resistant starch is 0.1 to 35% by mass with respect to the total amount of the powder raw material. The method for producing dried noodles according to claim 1, wherein the dough is extruded under reduced pressure. The method for producing dried noodles according to claim 1 or 2, wherein the flour comprises at least one selected from the group consisting of durum semolina, durum wheat flour and strong wheat flour. Dried noodles obtained by the production method according to any one of claims 1 to 3. A method for producing retort noodles, which comprises a step of obtaining boiled noodles from the dried noodles obtained by the production method according to any one of claims 1 to 3 and a step of sealing and packaging the boiled noodles and performing a retort treatment. .. Retort noodles obtained by the method for producing retort noodles according to claim 5.