JP2023136064A - Producing method of cooked noodles - Google Patents

Abstract

To provide frozen Chinese noodles that have excellent flavor and texture typical of Chinese noodles and have good soup adhesion even after thawing.SOLUTION: A method for producing frozen Chinese noodles includes steps of steaming the raw Chinese noodles, obtaining steamed noodles with a water content of 40.5-60 mass%, and freezing the noodles. The Chinese noodle is a multilayer noodle having a laminated structure in which a B layer is arranged between two A layers, and the pH of the A layer dough is 3.5-6.2, and the pH of the B layer dough is 8.7-11.0.SELECTED DRAWING: None

Description

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

A technique has been disclosed for improving the quality of boiled noodles by adjusting the pH of noodle dough. Patent Document 1 describes a multilayer noodle that includes a weakly acidic A layer with a pH of 4.0 to 5.5 and a weakly alkaline B layer with a pH of 8.5 to 11.5, and in which the A layer constitutes the outermost layer. has been done. Patent Document 2 describes multi-layer noodles consisting of an inner layer containing brine in an amount that has a pH of 7.2 to 9.4 and an outer layer that has a pH of 4.0 to 7.0, with a water content of 55 to 70% by weight. It is described that pressure and heat sterilization ramen noodles are produced by boiling the noodles so that the noodles become sterilized and pressurizing and heat sterilizing them. Patent Document 3 states that when the pH of Chinese noodles increases, the surface of the noodles tends to evaporate, so the noodles after boiling may be inferior in smoothness and texture, and that the noodle dough for the outer layer is It is described that multilayer noodles prepared from flour and an aqueous solution with a pH of 5.6 to 6.0, in which the noodle dough for the inner layer has a pH of 7.0 or higher, have a smooth and good texture.

Frozen noodles are produced by freezing gelatinized noodles. Frozen noodles can be easily eaten by heating in a microwave or boiling for a short time, but on the other hand, they are inferior in flavor and texture compared to freshly boiled noodles. Furthermore, frozen Chinese noodles tend to lose their characteristic Chinese noodle flavor (so-called kansui odor), and the soup tends to spread poorly. Patent Document 4 discloses that three-layer frozen noodles produced by gelatinizing and freezing three-layer noodles in which the content of starch powder or salt differs between the inner layer noodle portion and the outer layer noodle portion have a good texture after thawing. It is stated that

Japanese Patent Application Publication No. 2015-154725 Japanese Patent Application Publication No. 5-049425 Patent No. 6600436 Japanese Patent Application Publication No. 8-009909

The present invention provides frozen Chinese noodles that have excellent flavor and texture typical of Chinese noodles and have good soup texture even after thawing.

The present invention is a method for producing frozen Chinese noodles, comprising:
Steaming the raw Chinese noodles to obtain steamed noodles with a moisture content of 40.5 to 60% by mass;
freezing the steamed noodles;
including;
The Chinese noodles are multilayer noodles having a laminated structure in which a layer B is arranged between two layers A,
The pH of the fabric of the A layer is 3.5 to 6.2, and the pH of the fabric of the B layer is 8.7 to 11.0.
provide a method.

According to the present invention, it is possible to produce frozen Chinese noodles that have excellent flavor and texture typical of Chinese noodles even after thawing, and have good soup adhesion.

The present invention provides a method for producing frozen Chinese noodles. In the present invention, Chinese noodles, which have a multilayered structure in which the inner layer is alkaline and the outer layer is neutral to acidic, are steam-cooked so that the yield is lower than that of ordinary cooked noodles, and then frozen. It is possible to produce frozen Chinese noodles that are excellent in flavor and texture, and have good soup adhesion. Furthermore, if the Chinese noodles are frozen together with water, the texture when thawed by heating in a microwave can be further improved.

The Chinese noodles provided by the present invention are multilayer noodles having a laminated structure in which layer B is arranged between two layers A. The multilayer noodles have a multilayer structure consisting of three or more layers. Preferably, the multilayer noodle is a three-layer noodle having a layer A as an outer layer and a layer B as an inner layer, that is, a three-layer noodle having a three-layer structure consisting of "layer A/layer B/layer A." Alternatively, the inner layer sandwiched between the two A layers in the multilayer noodle may have a plurality of layers.

The raw material flour for layer A and layer B of the multilayer noodles used in the present invention preferably contains grain flour. Examples of the flour include wheat flour, rice flour, barley flour, waxy barley flour, buckwheat flour, soybean flour, corn flour, oat flour, rye flour, bran flour, etc., and preferably wheat flour, rice flour, barley flour, Examples include waxy barley flour and buckwheat flour. These flours can be used alone or in combination of two or more. The raw material flour for layer A and layer B preferably contains the flour in an amount of 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, still more preferably 80% by mass. The content is more preferably 90% by mass or more.

Preferably, the raw material powder for the A layer and the B layer includes wheat flour. Preferably, the raw material flour for the A layer and B layer contains wheat flour in the total amount at least 50% by mass, more preferably at least 60% by mass, even more preferably at least 70% by mass, even more preferably at least 80% by mass, More preferably, the content is 90% by mass or more. Preferably, 80% by mass or more of the flour used in the raw material flour of the A layer and B layer is wheat flour, more preferably 90% by mass or more, still more preferably 95% by mass or more, and even more preferably 100% by mass. be. The wheat flour may be any flour commonly used in the production of noodles, such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole wheat flour, heat-treated flour (e.g. pregelatinized wheat flour, partially pregelatinized flour, roasted wheat flour, etc.). Examples include baked flour). These flours can be used alone or in combination of two or more. However, it is preferable that the amount of heat-treated wheat flour in the raw material flour for the A layer and B layer is 20% by mass or less.

The raw material powder for the A layer and the B layer may contain starch as necessary. Preferably, at least the A layer contains starch. Examples of starches include unprocessed starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, and rice starch, and processed starches (e.g., crosslinking, phosphorylation, acetylation), and are not particularly limited. , etherification, oxidation, gelatinization, etc.). In the present invention, these unprocessed starches and processed starches can be used alone or in combination of two or more. Preferably, the starch is tapioca starch. Also preferably, the starch is a modified starch. More preferably, the starch is processed tapioca starch, and even more preferably, it is processed tapioca starch that has undergone one or more types of processing selected from the group consisting of acetylation, etherification, and crosslinking. When the raw material powder for the A layer and the B layer contains starch, the content of the starch is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably It is 10 to 30% by mass.

The raw material flour for layer A and layer B may further contain other components conventionally used in the production of noodles, in addition to grain flour and starch. Other ingredients include protein materials such as wheat protein (gluten), soy protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder, as well as oils and fats, kansai, calcined calcium, dietary fiber, and salt. , sugars, sweeteners, spices, seasonings, vitamins, minerals, nutritional fortifiers, pigments, flavors, dextrins (including indigestible), swelling agents, thickeners, emulsifiers, water retention agents, preservatives, enzymes, pH Examples include regulators, redox agents, and the like. The content of the other components in the raw material powder for layer A and layer B is preferably 15% by mass or less, more preferably 0 to 10% by mass.

The compositions of the raw material powders for layer A and layer B may be the same or different. For example, the types and amounts of grain flour, starch, and other materials contained in the raw material flour of the A layer and B layer may be the same or different.

The A-layer dough and the B-layer dough can be prepared by adding water to each of the raw material powders for the A layer and B layer and kneading them according to a conventional method. As the water used for preparing the dough for layer A and the dough for layer B, kneading water commonly used in the production of noodle dough, such as water, salt water, brine, acidic solution, etc., can be used. Multilayer noodles are manufactured from the A-layer dough and the B-layer dough. More specifically, in the multilayer noodles, both sides of the outermost layer are composed of the A-layer dough, and the inner layer of the outermost layer is composed of the B-layer dough. Preferably, the dough for the A layer and the dough for the B layer contain kansui, thereby imparting a flavor typical of Chinese noodles to the multilayer noodles.

The dough for the A layer used in the present invention is a noodle dough with a pH of 3.5 to 6.2, preferably a pH of 3.5 to 6.0, more preferably a pH of 3.5 to 5.8. If the pH of the A-layer dough is too low, noodle-manufacturability tends to deteriorate, while if the pH of the A-layer dough is too high, the soup adhesion of the multilayer noodles tends to deteriorate. As described above, the dough for layer A can be prepared by kneading raw material flour and kneading water such as water, salt water, or an acidic solution. The pH of the fabric for the A layer can be adjusted using a pH adjuster such as an organic acid, an organic acid salt, phosphoric acid, or a phosphate.

Examples of the organic acids include monovalent to trivalent organic acids, such as the group consisting of citric acid, malic acid, fumaric acid, gluconic acid, succinic acid, adipic acid, lactic acid, acetic acid, itaconic acid, phytic acid, and tartaric acid. Preferred examples include at least one selected from the group consisting of citric acid, malic acid, gluconic acid, lactic acid, itaconic acid, phytic acid, and tartaric acid, and more preferred Examples include at least one selected from the group consisting of citric acid, malic acid, gluconic acid, lactic acid, and tartaric acid, and more preferred examples include citric acid, malic acid, gluconic acid, lactic acid, and tartaric acid. More preferred examples are citric acid, malic acid, gluconic acid, or lactic acid.
Examples of the organic acid salts include salts of the organic acids listed above, and preferred examples are selected from the group consisting of citrate, malate, gluconate, lactate, and tartrate. At least one of them is mentioned, and more preferred examples are citrate, malate, gluconate, lactate or tartrate, and even more preferred examples are citrate, malate, gluconate, or It is lactate. Examples of the salt include sodium salt, potassium salt, magnesium salt, calcium salt, etc., with sodium salt and potassium salt being preferred.
The above-mentioned phosphoric acid and phosphate salts may be those used for food, and examples of the above-mentioned phosphates include monophosphates such as trisodium phosphate and sodium monohydrogen phosphate, pyrophosphates, Examples include polymerized or condensed phosphates such as polyphosphates and metaphosphates.

The pH adjuster may be used in the preparation of the A-layer fabric in any form such as a powder or an aqueous solution. The amount of the pH adjuster used may be adjusted as appropriate so that the obtained fabric for the A layer has a desired pH. The amount of kneading water used to prepare the dough for the A layer is preferably 32 to 45 parts by mass per 100 parts by mass of raw material flour as the water content of the kneading water.

On the other hand, the B layer fabric used in the present invention has a pH of 8.7 to 11.0, preferably a pH of 9.0 to 11.0, more preferably a pH of 9.5 to 11.0, and even more preferably a pH of 10.0 to 11. .0 noodle dough. If the pH of the B-layer dough is too low, the flavor and texture typical of Chinese noodles in the multilayer noodles tend to deteriorate.On the other hand, even if the B-layer dough has a pH that is too high, the multilayer noodles may become astringent due to the influence of alkali. may occur. The pH of the B layer fabric can be adjusted using an alkaline agent. That is, an alkaline agent may be added to the raw material flour or kneaded water for the B-layer dough. Examples of the alkaline agent include kansui, potassium carbonate, sodium carbonate, sodium hydrogen carbonate, tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, and metalin. Examples include sodium acid, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, etc., and these can be used singly or in combination. More than one species can be used in combination. The alkaline agent may be used in the preparation of the B layer fabric in any form such as powder or aqueous solution. Preferably, the dough for the B layer is prepared by adding an aqueous solution containing the alkaline agent as kneading water to the raw material flour for the B layer, and kneading the mixture. The amount of the alkaline agent to be used may be adjusted as appropriate so that the resulting B layer fabric has a desired pH. The amount of kneading water used to prepare the dough for the B layer is preferably 30 to 42 parts by mass per 100 parts by mass of raw material flour as the water content of the kneading water.

In this specification, the pH of noodle dough refers to the pH (25° C.) of a suspension of 1 g of noodle dough (prepared, not cooked or dried) suspended in 10 mL of water. Further, in this specification, the pH of the raw material powder refers to the pH (25° C.) of a suspension obtained by suspending 1 g of the raw material powder in 10 mL of water.

Next, by rolling the obtained A-layer dough and B-layer dough, respectively, an A-layer noodle strip and a B-layer noodle strip can be obtained. Multilayer noodles can be produced by sandwiching the B-layer noodle strip between the two A-layer noodle strips from both sides to produce a multilayer noodle strip, rolling it, and making noodles. The multilayer noodles used in the present invention are produced using the conventional method for producing multilayer noodles, except that both sides of the outermost layer are made from the A layer dough, and the inner layer of the outermost layer is made from the B layer dough. It can be manufactured using the same procedure. For example, the means for rolling and making noodles include extrusion, rolling with rolls and cutting, but are not particularly limited.

The obtained multilayer noodles may have a layer structure of three or more layers, with one or more inner layers including layer B between two outer layers (layer A). For example, the multilayer noodles may be three-layer noodles including two outer layers and one inner layer, or four or more layers including two outer layers and two or more inner layers. Preferably, the multilayer noodles are three-layer noodles. When the inner layer has 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 flour for layer B described above.

The multilayer noodles preferably have a total thickness of 1 to 5 mm in the raw noodle state. The thickness of each layer of the multilayer noodles can be adjusted as appropriate depending on the number of layers of the noodles and the desired texture. For example, the thickness of layer B in the multilayer noodles is preferably 20 to 85%, more preferably 50 to 60% of the total thickness of the multilayer noodles. If the ratio of the B layer to the total thickness is too low, the flavor and texture typical of Chinese noodles in the multilayer noodles will tend to deteriorate; on the other hand, if the ratio of the B layer to the total thickness is too high, the soup paste of the multilayer noodles will deteriorate. tends to get worse.

In the present invention, the raw multilayered noodles obtained by the above-described procedure are steam-cooked. The steaming of the raw noodles can be carried out in a conventional manner, provided that the moisture content of the steamed noodles obtained is 40.5 to 60% by mass, preferably 43 to 55% by mass. The obtained steamed noodles have a lower yield and lower moisture content than pregelatinized cooked noodles for normal consumption. Thereby, it is possible to suppress gelatinization of the steamed noodles and prevent deterioration in flavor and texture when the frozen Chinese noodles are thawed. In this specification, the moisture content of noodles is determined by normal pressure heating drying method (Japanese Food Standard Table of Food Composition 2015 Edition (7th Edition) Analysis Manual [www.mext.go.jp/a_menu/syokuhinseibun/1368931.htm], Chapter 1) , 1, 1-1).

Freezing of the steamed noodles can be carried out using a normal procedure. Preferably, the steamed noodles are frozen together with water added separately. For example, the steamed noodles can be mixed with separately added water and then frozen. Alternatively, the steamed noodles can be frozen once and then frozen together with frozen water. By heating the steamed noodles together with water in a microwave oven, the noodles have a better texture after thawing. The amount of water added to the steamed noodles is preferably 10 to 80 parts by mass, more preferably 10 to 67 parts by mass per 100 parts by mass of the steamed noodles.

The steamed noodles are frozen in a packaged state. For example, the steamed noodles may be frozen once and then packaged, or the steamed noodles may be stored in a packaging container and then frozen. When the steamed noodles are frozen together with water, the steamed noodles may be mixed with the water, packaged, and frozen, or the frozen steamed noodles and water may be stored in a packaging container. , and then may be frozen. However, freezing and packaging of the steamed noodles is not limited to the above-mentioned procedure, and general procedures for freezing and packaging of frozen noodles can be appropriately adopted.

The frozen Chinese noodles produced according to the present invention can be thawed and eaten by heating in a microwave oven, boiling water, or the like. Preferably, the frozen Chinese noodles are frozen Chinese noodles that can be heated and thawed in a microwave oven.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited only to these Examples.

Test example 1 Manufacture of Chinese noodles 1) Raw material flour Wheat flour: Toku No. 1 (semi-strong flour), Houun (all-purpose flour)
Ether cross-linked tapioca starch: Asagao (Matsutani Chemical)
Gluten: AGlu G (Glyco Nutritional Foods)
Kansui: Kansui Red (Oriental Yeast Industry Co., Ltd.)

2) Manufacture of noodle dough Layer A (outer layer): Kneading water containing kansui was prepared according to the formulation shown in Table 1. This kneading water was added to the raw material flour, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like outer layer dough having a thickness of 3 to 8 mm. Lactic acid was added to the kneading water so that the noodle dough had a predetermined pH.
B layer (inner layer): Kneading water containing kansui was prepared according to the formulation shown in Table 1. The amount of water in the kneading water was adjusted so that the noodle dough had a predetermined pH. This kneading water was added to the raw material flour, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like inner layer dough having a thickness of 4 to 12 m.

3) Manufacture of multi-layer noodles One layer of B-layer dough was layered between two A-layer doughs and rolled to prepare a three-layer noodle strip. The thickness ratios of layer A and layer B were as shown in Tables 2 to 7. The obtained noodle strips were cut with a cutting blade (#20 square) to produce three-layer noodle strings (noodle thickness: 1.5 mm).

4) Production of single-layer noodles □ Kneading water was prepared according to the formulation shown in Table 1. This kneading water was added to the raw material flour and kneaded under reduced pressure (-0.093 MPa) to prepare dough. The dough was rolled with a noodle roll to produce noodle strips, and cut with a cutting blade (#20 square) to produce single-layer noodle strings (noodle thickness: 1.5 mm).

5) Manufacture of frozen noodles The obtained noodle strings were steamed or boiled. In the case of steam cooking, the intermediate shower amount was adjusted so that the steamed noodles had a predetermined moisture content, and the raw noodles were steamed at 0.04 MPa for 2 minutes. In the case of boiling, the raw noodles were boiled in boiling water until the noodles reached a predetermined moisture content. After cooking, the noodles were washed with water, cooled, and drained, and then the water content was measured. The drained noodles were placed in a tray and quickly frozen in a -30°C shock freezer. When adding water, a predetermined amount of water was mixed well with the noodles, placed in a tray, and quickly frozen in a -30°C shock freezer. The frozen noodles were stored frozen for 72 hours.

6) Evaluation Frozen noodles were heated in a microwave oven until the product temperature reached 70°C. Alternatively, frozen noodles were boiled in boiling water for 1 minute. The heated noodles were placed in a container containing 400 mL of hot water prepared in advance, and the quality was evaluated using the following evaluation criteria. As a reference, the single-layer noodles produced in the above procedure were boiled and evaluated without being frozen. The evaluation was performed by 10 trained panelists, and the average score was calculated. The results are shown in Tables 2-7.
<Evaluation criteria>
(flavor)
5 points: Excellent fresh flavor typical of Chinese noodles 4 points: Excellent fresh flavor typical of Chinese noodles 3 points: Slightly superior in the delicious flavor typical of Chinese noodles 2 points: Slightly inferior to the delicious flavor typical of Chinese noodles 1 point: Similar to Chinese noodles Poor flavor (viscoelasticity)
5 points: Very good viscoelasticity 4 points: Excellent viscoelasticity 3 points: Slightly good viscoelasticity 2 points: Slightly poor viscoelasticity 1 point: Poor viscoelasticity (noodle soup paste)
5 points: Soup paste is very good 4 points: Soup paste is good 3 points: Soup paste is somewhat good 2 points: Soup paste is slightly poor 1 point: Soup paste is poor

Claims (6)

A method for producing frozen Chinese noodles,
Steaming the raw Chinese noodles to obtain steamed noodles with a moisture content of 40.5 to 60% by mass;
freezing the steamed noodles;
including;
The Chinese noodles are multilayer noodles having a laminated structure in which a layer B is arranged between two layers A,
The pH of the fabric of the A layer is 3.5 to 6.2, and the pH of the fabric of the B layer is 8.7 to 11.0.
Method. The method according to claim 1, wherein the multilayer noodles are three-layer noodles. The method according to claim 1 or 2, wherein the thickness of the B layer is 20 to 85% of the total thickness of the multilayer noodles. Any one of claims 1 to 3, comprising mixing the steamed noodles with water added separately and freezing the mixture, wherein the amount of water is 10 to 80 parts by mass per 100 parts by mass of the steamed noodles. The method described in section. Any one of claims 1 to 3, wherein the steamed noodles are frozen and then packaged together with frozen water, and the amount of water is 10 to 80 parts by mass per 100 parts by mass of the steamed noodles. Method described. The method according to any one of claims 1 to 5, wherein the frozen Chinese noodles are frozen Chinese noodles that can be thawed in a microwave oven.