JP2022106085A - Method of producing precooked refrigerated noodles - Google Patents

Abstract

To provide precooked refrigerated noodles having high slipperiness and high viscoelasticity and reduced in a dry and tasteless texture that would be caused by aging.SOLUTION: A method of producing precooked refrigerated noodles includes a step of storing pregelatinized noodles under refrigeration. The noodles are multilayered noodles having a stacked structure in which an inner layer is arranged between two outer layers. Noodle dough of the two outer layers contains X pts.mass of salt per 100 pts.mass of a raw material flour, and noodle dough of the inner layer contains Y pts.mass of salt per 100 pts.mass of the raw material flour, in which 5.0≤X≤8.0 and X-Y≥1.5.SELECTED DRAWING: None

Description

The present invention relates to a method for producing cooked refrigerated noodles.

As a method for improving the texture of noodles, a method of laminating different types of noodle dough to produce multi-layer noodles has been conventionally performed. Patent Document 1 discloses that a three-layer frozen noodle, which is characterized in that the content of brackish flour or salt differs between the inner layer noodle portion and the outer layer noodle portion, improves the texture after thawing. In Patent Document 2, alginic acid and / or alginate is added to the raw material powder, an alkaline agent, if necessary, salt and the like are added, and the dough is kneaded with water to provide a dough for an outer layer that is almost neutral to weakly alkaline. The dough for the inner layer is prepared, and at that time, the amount of alginic acid and / or alginate added to the dough for the inner layer is relatively larger or almost the same as that for the dough for the outer layer, and then the outer layer and the inner layer are combined to make noodles. Disclosed is a method for producing three-layered raw noodles, which comprises forming a line, pregelatinizing it, treating it with an acid solution, sealing it, and sterilizing it by heating. Patent Document 3 discloses multi-layer noodles composed of an inner layer to which an amylase inhibitor is added and an outer layer to which an amylase inhibitor is not added, in order to prevent the activity of the amylase inhibitor added to the noodles from being lost by cooking. , Examples disclose multi-layer noodles in which the amount of amylase inhibitor and salt added differs between the inner layer and the outer layer. In Patent Document 4, in order to improve the resilience of instant noodles in a multi-layered instant noodle produced by combining an outer layer noodle band and an inner layer noodle band into a noodle string, pregelatinized and dried, the outer layer noodle band is used. It is disclosed that the amount of salt in the inner layer noodle band is increased as compared with the amount of salt in the inner layer noodle band. Patent Document 5 describes multi-layer noodles produced by kneading inner layer dough and outer layer dough in a reduced pressure environment higher than the vacuum degree of the inner layer dough, such as raw noodles, long life (LL) noodles, boiled noodles, and chilled noodles. It is disclosed that the noodles are provided as noodles or frozen noodles.

Japanese Unexamined Patent Publication No. 8-090909 Japanese Unexamined Patent Publication No. 6-276973 Japanese Unexamined Patent Publication No. 9-172999 Japanese Unexamined Patent Publication No. 2013-00054 JP-A-2019-062850

Cooked refrigerated noodles are noodles that are stored, distributed, or sold under low temperature conditions after pregelatinization of raw noodles, and are highly convenient foods that can be eaten without the need for cooking. On the other hand, unlike dried noodles such as instant noodles and frozen noodles, cooked refrigerated noodles are easily affected by moisture during refrigerated storage, and therefore have a problem that the texture of noodles is easily deteriorated. Further, since the cooked refrigerated noodles are not reheated at the time of eating after being refrigerated, the influence of aging on the texture of the noodles is remarkable. It is desired to improve the texture of cooked refrigerated noodles.

The present invention provides cooked refrigerated noodles having good smoothness and viscoelasticity, and having suppressed texture slack due to aging.

The present invention is a method for producing cooked refrigerated noodles.
The method comprises a step of refrigerating the pregelatinized noodles.
The noodles are multi-layer noodles having a laminated structure in which an inner layer is arranged between two outer layers.
The two outer layer noodle doughs contain X parts by mass of salt per 100 parts by mass of flour.
The inner layer noodle dough contains Y parts by mass of salt per 100 parts by mass of flour.
At this time, 5.0 ≤ X ≤ 8.0
XY ≧ 1.5
Is, provides a method.

According to the present invention, it is possible to provide noodles having good smoothness and viscoelasticity even after being refrigerated in a cooked state, and in which the texture of the noodles is suppressed due to aging.

Examples of the noodles produced in the present invention include pasta, udon, Chinese noodles, cold wheat, somen noodles, buckwheat noodles, and the like, and are not particularly limited. Further, the noodles produced in the present invention may be noodle strings or noodle skins. For example, the pasta may have any shape such as short pasta, long pasta, and flat pasta.

The noodles used in the present invention are multi-layer noodles having a multi-layer structure. The multilayer noodles can be produced by a known method. Preferably, the multi-layer noodles are produced by laminating an inner layer noodle band and an outer layer noodle band to form a multi-layer noodle band, and then rolling the multi-layer noodle band to make noodles. More specifically, the inner layer noodle band is produced from the inner layer dough, and the outer layer noodle band is separately produced from the outer layer dough. The inner layer noodle band may be a single layer, or may have a plurality of layers prepared from doughs having different compositions. Next, the inner layer noodle band is sandwiched between the outer layer noodle bands from both sides to prepare a multi-layer noodle band. By rolling the multi-layer noodle band and making noodles, it is possible to produce multi-layer noodles having a laminated structure including two outer layers (outermost layers) and an inner layer arranged between them.

The raw material powders for the outer and inner layers of the multilayer noodles used in the present invention preferably contain flours. Examples of the flours include wheat flour, rice flour, barley flour, mochi barley flour, buckwheat flour, soybean flour, corn flour, oat flour, rye flour, bran flour and the like, preferably wheat flour, rice flour, barley flour, etc. Examples include mochi rye flour and buckwheat flour. These flours can be used alone or in combination of two or more. The flours may contain heat-treated flours such as pregelatinized flours, but are preferably non-heat-treated flours. The raw material powders of the outer layer and the inner layer contain the cereal flours in an amount of preferably 80% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more.

Preferably, the raw material flour of the outer layer and the inner layer contains wheat flour. Preferably, the raw material flour of the outer layer and the inner layer contains 80% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more of wheat flour in the total amount thereof. Further, 80% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, still more preferably 100% by mass of the flour used for the raw material powders of the outer layer and the inner layer is wheat flour. The wheat flour may be any one generally used for producing noodles, and examples thereof include strong flour, semi-strength flour, medium-strength flour, weak flour, durum flour, whole grain flour, etc., but strong flour, semi-strength flour, and medium-strength flour are preferable. Examples include flour and durum flour. These flours can be used alone or in combination of two or more. The particle size of the wheat flour is not particularly limited, and may be semolina, for example.

The raw material powders of the outer layer and the inner layer may contain starches, if necessary. Examples of the starches are not particularly limited, and modified starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, and processed (for example, cross-linking, phosphorylation, acetylation) thereof. , Etherealization, oxidation, pregelatinization, etc.). In the present invention, these modified starches and modified starches can be used alone or in combination of two or more. When the raw material powders of the outer layer and the inner layer contain starches, the content of the starches is preferably 10% by mass or less, more preferably 5% by mass or less, based on the total amount of the raw material powders. In the prior art, it is known that the texture and resistance over time of cooked refrigerated noodles can be improved by using starches, particularly modified starches, but the present invention has these without using a large amount of starches. It is an excellent technology in that it can solve the problems of. Therefore, in the present invention, it is possible to reduce the cost of starches and to use more wheat flour, so that it is possible to produce cooked refrigerated noodles having a good flavor at a lower cost.

In addition to the flours and starches, the raw material powders of the outer layer and the inner layer may further contain other components conventionally used in the production of noodles. Other components include protein materials such as wheat protein (gluten), soybean protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and defatted milk powder, as well as fats and oils, citrus fruits, calcined calcium, dietary fiber, and sugars. , Sweeteners, spices, seasonings, vitamins, minerals, nutritional enhancers, pigments, fragrances, dextrins (including indigestible), swelling agents, thickeners, emulsifiers, water retention agents, preservatives, enzyme agents, pH adjusters , Oxidation-reducing agents and the like. The total content of the other components in the raw material powders of the outer layer and the inner layer is preferably 10% by mass or less, more preferably 5% by mass or less. The content of each of the other components in the raw material powder can be appropriately determined according to the type of the target noodles.

The composition of the raw material powders of the outer layer and the inner layer may be the same or different. For example, the types and amounts of flours, starches and other materials contained in the raw material powders of the outer layer and the inner layer may be the same or different. Preferably, the protein content of the raw material powder of the inner layer is higher than the protein content of the raw material powder of the outer layer. More preferably, the raw material powder of the inner layer has a crude protein content of 0.5% by mass or more higher than that of the raw material powder of the outer layer. The crude protein content of the raw material powder in the present specification represents a value measured by a combustion method. For example, the protein content of the raw material powder of the inner layer can be increased by using a flour having a high protein content as the raw material powder of the inner layer or by incorporating a protein material such as gluten into the raw material powder of the inner layer. For example, by using a larger amount of strong flour or durum flour as the raw material powder of the inner layer than that of the raw material powder of the outer layer, the protein content of the raw material powder of the inner layer can be increased. In a preferred example, the flour of the raw material flour of the outer layer is selected from medium-strength flour and semi-strength flour, more preferably medium-strength flour, while the flour of the raw material flour of the inner layer contains strong flour or durum flour, more preferably medium. It consists of a strong flour and a strong flour and / or a durum flour. In a preferred example, the raw material flour of the inner layer is one or more selected from strong flour and durum flour, preferably 1 to 50% by mass, more preferably 5 to 50% by mass, and further preferably 10 to 45 in total. Contains% by mass.

The outer layer dough and the inner layer dough can be prepared by adding water to each of the outer layer and inner layer raw material powders according to a conventional method and kneading them. As the water content used for preparing the outer layer dough and the inner layer dough, kneading water usually used for producing noodle dough, for example, water, salt water, brine, acidic solution and the like can be used. Multi-layer noodles are produced from the outer layer dough and the inner layer dough. More specifically, in the multilayer noodles, both sides of the outermost layer are composed of the outer layer dough, and the inner layer of the outermost layer is composed of the inner layer dough.

The outer layer dough used in the present invention contains salt. Further, the inner layer dough used in the present invention may contain salt, and preferably contains salt in a smaller amount than the outer layer dough. Examples of the salt include sodium chloride, potassium chloride, natural salts, and commercially available salt containing these as main components, and these can be used alone or in combination of two or more. On the other hand, alginate, alkaline agents (such as brine), and salts of pH adjusters are not included in the salt used in the present invention. That is, it is not included in the contents indicated by X and Y below.

The salt content in the outer layer dough is 5.0 ≦ X ≦ 8 when the content of salt per 100 parts by mass of the raw material powder (preferably a powder component other than salt) of the outer layer dough is X parts by mass. It is in the range of 0.0, preferably 5.5 ≦ X ≦ 8.0. The content of salt in the inner layer dough is XY ≧ 1.5 when the content of salt per 100 parts by mass of the raw material powder (preferably a powder component other than salt) of the inner layer dough is Y parts by mass. , Preferably a range satisfying XY ≧ 2, and as long as this is satisfied, Y ≦ 4.0 is preferable, and 0.5 ≦ Y ≦ 4.0 is more preferable. If the salt content (X) in the outer layer dough is too low, the obtained cooked refrigerated noodles tend to have insufficient slackness and viscoelasticity, and tend to have a rough texture. On the other hand, if the salt content (X) in the outer layer dough is too high, the obtained cooked refrigerated noodles tend to have an excessively soft texture. Further, if the difference (XY) in the salt content between the outer layer dough and the inner layer dough is too small, the texture of the obtained cooked refrigerated noodles becomes insufficient, especially in viscoelasticity.

The dough containing salt can be prepared by adding salt to the raw material powder and / or kneading water and kneading them. The amount of kneading water used for preparing the dough is preferably 25 to 50 parts by mass, more preferably 25 to 50 parts by mass, as the water content of the kneading water in both the outer layer dough and the inner layer dough. It is 38 to 50 parts by mass.

Preferably, the outer layer dough and the inner layer dough are prepared by kneading the raw material powder and the water content in a reduced pressure environment. For example, it is preferable to knead the dough in an environment of a reduced pressure degree of −0.09 Mpa or less. A vacuum mixer or the like can be used for kneading in a reduced pressure environment.

Next, by rolling the obtained outer layer dough and inner layer dough, respectively, an outer layer noodle band and an inner layer noodle band can be obtained. Multi-layer noodles can be produced by sandwiching the inner layer noodle band with the outer layer noodle band from both sides to produce a multi-layer noodle band, rolling, and making noodles. The multilayer noodles used in the present invention are the same as the conventional method for producing multilayer noodles, except that both sides of the outermost layer are prepared from the outer layer dough and the inner layer of the outermost layer is prepared from the inner layer dough. It can be manufactured by the procedure of. For example, the means for rolling and noodle making include extrusion, rolling and cutting with a roll, and the like, but are not particularly limited.

The multi-layer noodles used in the present invention may have a layer structure of three or more layers including one or more inner layers between two outer layers (outermost layers). For example, the multi-layer noodles may be three-layer noodles containing two outer layers and one inner layer, but may be four or more layers of noodles having two outer layers and two or more inner layers. Preferably, the multi-layer noodles are three-layer noodles. When the inner layer is two or more layers, each layer may be prepared from dough having a different composition within the range of the composition of the raw material powder of the inner layer described above.

The thickness of each of the two outer layers in the multilayer noodles is preferably 10 to 40%, more preferably 25 to 40%, based on the total thickness of the multilayer noodles. If the outer layer is too thin or too thick, the texture of the obtained cooked refrigerated noodles may not be sufficiently improved. Preferably, the multi-layer noodles are noodle strings having a thickness of raw noodles of preferably 1.0 to 2.5 mm, more preferably 1 to 1.8 mm, still more preferably 1 to 1.5 mm. The thickness of the noodle string means the length or the major axis of the longest side of the cross section of the noodle string (the surface orthogonal to the major axis direction).

In the present invention, the obtained multi-layer noodles are pregelatinized. Examples of the means for pregelatinization include ordinary means such as boiling and steaming. Preferably, the multi-layer noodles to be subjected to the pregelatinization step are not dried noodles or semi-dried noodles, and the multi-layer noodles are produced as raw noodles and then subjected to the pregelatinization step without being dried. .. In the present invention, the multi-layer noodles may be pregelatinized to an extent that they can be eaten. The water content of the pregelatinized multilayer noodles is preferably 60 to 70% by mass, more preferably 63 to 70% by mass.

By refrigerating the pregelatinized multilayer noodles, the cooked refrigerated noodles of the present invention are produced. For example, pregelatinized multi-layer noodles can be subdivided, packaged in a bag, a container with a lid, or the like, and then stored in a refrigerator. The produced cooked refrigerated noodles can be stored, distributed or sold under refrigerated conditions (preferably 0 to 10 ° C.) and can be eaten without reheating.

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

〔material〕
Medium-strength flour (protein content 8.6% by mass)
Strong flour (protein content 12.5% by mass)
Kansui (Kansui Blue; Oriental Yeast Co., Ltd.)
Salt (Dia Salt Co., Ltd., containing 99% or more of sodium chloride)

[Test 1]
1) Production of single-layer noodles A dough was prepared by adding kneaded water consisting of salt and water to the raw material powder having the composition shown in Table 1 and kneading under reduced pressure (-0.093 MPa). The obtained dough was rolled and composited with a noodle-making roll to prepare a noodle band, which was cut out with a cutting blade (# 20 square) to produce noodle strings (udon) (noodle thickness 1.5 mm).

2) Production of multi-layer noodles Outer layer: A kneaded water consisting of salt and water was added to the raw material powder having the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The obtained dough was rolled to obtain a noodle band for an outer layer having a thickness of 7 mm.
Inner layer: A kneaded water consisting of salt and water was added to the raw material powder having the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The obtained dough was rolled to obtain an inner layer noodle band having a thickness of 8.75 mm.
The inner layer noodle band was placed between the two outer layer noodle bands, laminated, and rolled to prepare a three-layer noodle band having a thickness ratio of 1 / 1.25 / 1 between the outer layer and the inner layer. The obtained noodle strip was cut out with a cutting blade (# 20 square) to produce noodle strings (udon) (noodle thickness 1.5 mm).

3) Production of cooked refrigerated noodles The noodle strings obtained in 1) or 2) were boiled so as to have a water content of 65% by mass, washed with water and drained to obtain boiled noodles. The obtained boiled noodles were stored at 5 ° C. for 24 hours.

4) Evaluation The texture of the noodles obtained in 3) after storage for 24 hours was evaluated. The texture of the noodles that had not been reheated by 10 trained panelists was sensory-evaluated according to the following evaluation criteria, and the average score was calculated. As a control, the noodles of Comparative Example 1-1 were used. The results are shown in Table 1.
<Evaluation criteria>
(Tsurumi)
5 points: Very good for slack compared to the control.
4 points: Excellent in smoothness compared to the control.
3 points: Slightly superior to the control.
2 points: It is as smooth as the control.
1 point: Inferior to the control.
(Viscoelasticity)
5 points: Very good in viscoelasticity compared to the control.
4 points: Excellent viscoelasticity compared to the control.
3 points: Slightly superior in viscoelasticity compared to the control.
2 points: Viscoelasticity similar to that of the control.
1 point: Inferior in viscoelasticity as compared with the control.
(Boss: Aging)
5 points: Very little slack compared to the control.
4 points: There is less blurring compared to the control.
3 points: Slightly less sloppy than the control.
2 points: It is as sloppy as the control.
1 point: There is more sloppyness compared to the control.

[Test 2]
According to Test 1, the procedure is the same as in Production Example 1-4, but the thickness ratio of the outer layer and the inner layer is changed as shown in Table 2 to produce a three-layer noodle string (udon), and cooked cold noodles are produced using it. The noodles produced and obtained were sensorially evaluated. Comparative Example 1-1 was used as a control. The results are shown in Table 2.

[Test 3]
1) Production of multi-layer noodles Outer layer: A noodle band for the outer layer was obtained by the same procedure as in Test 1 with the composition shown in Table 3.
Inner layer: A kneaded water consisting of salt, brine and water was added to the raw material powder having the composition shown in Table 3 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The obtained dough was rolled to obtain a noodle band for an inner layer having a thickness of 7 mm.
The inner layer noodle band was placed between the two outer layer noodle bands, laminated, and rolled to prepare a three-layer noodle band having a thickness ratio of the outer layer and the inner layer of 1/1/1. The obtained noodle strip was cut out with a cutting blade (# 20 square) to produce a noodle string (noodle thickness 1.5 mm).

2) Evaluation From the obtained noodle strings, cooked refrigerated noodles were produced by the same procedure as in 3) and 4) of Test 1, and sensory evaluation was performed. Comparative Example 3-1 was used as a control. The results are shown in Table 3.

[Test 4]
1) Production of multi-layer noodles Outer layer: A noodle band for the outer layer was obtained by the same procedure as in Test 1 with the composition shown in Table 4.
Inner layer: By the same procedure as in Test 3, however, the blending of wheat flour was changed as shown in Table 4 to obtain an inner layer noodle band.
The inner layer noodle band was placed between the two outer layer noodle bands, laminated, and rolled to prepare a three-layer noodle band having a thickness ratio of the outer layer and the inner layer of 1/1/1. The obtained noodle strip was cut out with a cutting blade (# 20 square) to produce a noodle string (noodle thickness 1.5 mm).

2) Evaluation From the obtained noodle strings, cooked refrigerated noodles were produced by the same procedure as in 3) and 4) of Test 1, and sensory evaluation was performed. Comparative Example 4-1 was used as a control. The results are shown in Table 4.

Claims (12)

It is a method of manufacturing cooked refrigerated noodles.
The method comprises a step of refrigerating the pregelatinized noodles.
The noodles are multi-layer noodles having a laminated structure in which an inner layer is arranged between two outer layers.
The two outer layer noodle doughs contain X parts by mass of salt per 100 parts by mass of the raw material flour.
The inner layer noodle dough contains Y parts by mass of salt per 100 parts by mass of the raw material flour.
At this time, 5.0 ≤ X ≤ 8.0,
XY ≧ 1.5
Is the way. The method according to claim 1, wherein the multi-layer noodles are three-layer noodles. The method according to claim 1 or 2, wherein the raw material powder of the noodle dough in the inner layer contains 95% by mass or more of wheat flour. The method according to any one of claims 1 to 3, wherein the raw material powder of the noodle dough in the outer layer contains 95% by mass or more of wheat flour. The method according to any one of claims 1 to 4, wherein Y ≦ 4.0. The method according to any one of claims 1 to 5, wherein the thickness of each of the two outer layers is 10 to 40% with respect to the total thickness of the multi-layer noodles. The method according to any one of claims 1 to 6, wherein the multilayer noodles are noodle strings having a thickness of 1.0 to 2.5 mm in the state of raw noodles. The method according to any one of claims 1 to 7, wherein the noodle dough in the outer layer and the inner layer contains 38 to 50 parts by mass of water per 100 parts by mass of the raw material flour. The method according to any one of claims 1 to 8, wherein the pregelatinized noodles have a water content of 60 to 70% by mass. The method according to any one of claims 1 to 9, wherein the noodle dough of the outer layer and the inner layer is prepared by kneading the raw material powder and water in a reduced pressure environment. The method according to any one of claims 1 to 10, wherein the protein content of the raw material flour of the inner layer noodle dough is higher than the protein content of the raw material powder of the outer layer noodle dough. The method according to any one of claims 1 to 11, wherein the raw material flour of the noodle dough in the inner layer contains 1 to 50% by mass in total of one or more selected from strong flour and durum flour.