JP2023172347A - Method for producing cooked noodles - Google Patents

Abstract

To provide noodles that, even after being cooked and refrigerated, can retain a good texture that allows for easy separation, regardless of being eaten in a cold state or at room temperature.SOLUTION: A method for producing cooked noodles includes microwaving refrigerated, cooked noodles until the central product temperature reaches 12-30°C. The noodles are monolayer noodles made from dough with a pH of 5.0-9.4 or multilayer noodles with outer layers made from dough with a pH of 5.0-9.4.SELECTED DRAWING: None

Description

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

BACKGROUND ART The pH of noodles is adjusted for the purpose of improving the texture of noodles and suppressing quality deterioration during storage of Chinese noodles for long-term storage. Patent Document 1 describes that noodles are produced using noodle dough prepared by adding and mixing an aqueous solution of phosphoric acid and/or phosphate salts with a pH of 5.6 to 6.0 to raw material flour. . Patent Document 2 describes multilayer noodles in which the noodle dough of layer A, which is the outer layer, is prepared from raw material flour containing wheat flour and an aqueous solution having a pH of 5.6 to 6.0. Patent Document 3 describes multi-layer noodles consisting of an inner layer containing brine in an amount with a pH of 7.2 to 9.4 and an outer layer with a pH of 4.0 to 7.0, with a water content of 55 to 70% by weight. It is described that the ramen noodles are boiled so as to become sterilized under pressure and heat, and then sterilized under pressure and heat. Patent Document 4 describes the production of wet type Chinese noodles that can be stored for a long time without refrigeration or freezing, by subjecting raw noodle strings to a moist heat treatment, then treating them with an alkaline agent, and at the same time or after the alkaline treatment, reducing the Packaged noodles that are heat-treated under oxygen concentration and in a sealed package so that the amount of oxygen in the package is 0.1 mL or less at room temperature per 100 g of noodle weight, and the pH of the noodle strings is 8.1 to 9.7. The manufacturing method is described.

In recent years, pre-cooked hiyashi chuka, hiyashi udon, and hiyashi soba noodles have been sold at supermarkets and convenience stores. These noodles are usually pre-cooked, distributed or stored in a refrigerated state, and then eaten cold or at room temperature without being heated. However, when cooked noodles are stored in a refrigerator, the noodles tend to adhere to each other and become difficult to unravel, and the texture also tends to deteriorate. Adhesive cooked noodles can be loosened by mixing with a loosening liquid or oil, but the loosening effect is not sufficient, and the loosening liquid or oil may adversely affect the flavor of the noodles. Alternatively, boiling the cooked noodles in boiling water can improve the loosening and texture of the noodles, but since this method heats the noodles, it is not suitable for refrigerated noodles that are eaten cold, such as the above-mentioned hiyashi chuka.

JP2020-178623A Japanese Patent Application Publication No. 2020-162515 Japanese Patent Application Publication No. 5-049425 Japanese Patent Application Publication No. 2002-262795

Noodles that can be easily loosened and have a good texture even when cooked, stored in a refrigerator, and eaten cold or at room temperature are desired.

The present inventor has discovered that by storing cooked noodles produced using noodle dough with a specific pH and then subjecting them to a short microwave treatment after refrigerated storage, the noodles can be easily loosened even when cold or at room temperature, and have a good texture. It has been found that cooked noodles with texture can be obtained.

Accordingly, the present invention provides the following.
[1] A method for producing cooked noodles, comprising:
It includes processing refrigerated cooked noodles in a microwave oven until the temperature at the center reaches 12 to 30°C,
The noodles are single layer noodles made from a dough with a pH of 5.0 to 9.4, or multilayer noodles having an outer layer made from a dough with a pH of 5.0 to 9.4.
Method.
[2] A method for finishing refrigerated cooked noodles for consumption,
It includes processing refrigerated cooked noodles in a microwave oven until the temperature at the center reaches 12 to 30°C,
The noodles are single layer noodles made from a dough with a pH of 5.0 to 9.4, or multilayer noodles having an outer layer made from a dough with a pH of 5.0 to 9.4.
Method.
[3] The refrigerated cooked noodles are stored refrigerated in a container, and are subjected to the microwave treatment while being filled in the container. the method of.
[4] Any of [1] to [3], wherein the single-layer noodle dough contains 4.5 parts by mass or more of salt per 100 parts by mass of the total amount of flour and starch contained in the dough. or the method described in paragraph 1.
[5] The outer layer dough of the multilayer noodles contains 4.5 parts by mass or more of salt per 100 parts by mass of the total amount of flour and starch contained in the dough, [1] to [3]. The method described in any one of the above.
[6] The method according to any one of [1] to [5], wherein the noodles are Chinese noodles, udon, or soba.
[7] The noodles are single-layer noodles made from dough with a pH of 7.4 to 9.4, or multilayer noodles having an outer layer made from dough with a pH of 7.4 to 9.4. 1] to [6].
[8] The method according to any one of [1] to [7], wherein the microwave treatment is performed at an output of 200 to 2000 W for 5 seconds to 100 seconds.
[9] The method according to any one of [1] to [8], further comprising adding a liquid seasoning at 15° C. or lower to the microwave-treated cooked noodles.

According to the present invention, it is possible to more easily and quickly improve the difficulty in unraveling and the deterioration of texture in refrigerated cooked noodles, and to provide cooked noodles in a state suitable for eating.

The present invention provides cooked noodles that can be eaten cold or at room temperature after being refrigerated. That is, the present invention provides a method for producing cooked noodles, in which cooked noodles produced using noodle dough having a specific pH are stored in a refrigerator, and the refrigerated cooked noodles are heated to a specific temperature. By microwave processing for a short time, the refrigerated cooked noodles are made ready for consumption.

The types of noodles provided by the present invention are not particularly limited, but include Chinese noodles, udon, hiyamugi, kishimen, somen, soba, pasta, etc., and preferably Chinese noodles, udon, or soba. These noodles are single-layer noodles made from dough with a pH of 5.0 to 9.4, or multilayer noodles with an outer layer made from a dough with a pH of 5.0 to 9.4. From the viewpoint of improving texture, the noodles are preferably multilayer noodles. In a more preferred example, the noodles are Chinese noodles. Preferably, the Chinese noodles are single-layer noodles made from a dough with a pH of 7.4 to 9.4, or multilayer noodles with an outer layer made from a dough with a pH of 7.4 to 9.4. When the Chinese noodles are multilayer noodles, preferably the multilayer noodles have an outer layer made from a dough having the above-mentioned pH, and an inner layer made from a dough having a higher pH than the dough of the outer layer, It is adjusted to be alkaline as a whole. In this specification, the pH of noodle dough refers to the pH (25° C.) of a suspension of 1 g of raw noodle dough (not cooked or dried after preparation) in 10 mL of water.

The multilayer noodle is a multilayer noodle having a multilayer structure consisting of three or more layers, with the outer layer being the outermost layer and an inner layer disposed between the two outer layers. Preferably, the multilayer noodles are three-layer noodles having a three-layer structure consisting of "outer layer/inner layer/outer layer." Alternatively, in the multilayer noodles, the inner layer sandwiched between the two outer layers may have a plurality of layers.

The dough of the single-layer noodles and multi-layer noodles (including an outer layer and an inner layer) used in the present invention is prepared from raw material flour containing 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, depending on the type of noodles to be produced.

Preferably, the raw material flour includes wheat flour. The amount of wheat flour contained in the raw material flour can be adjusted as appropriate depending on the type of noodles to be produced. As an example, when the noodles are Chinese noodles, udon or pasta, preferably 70% by mass or more of the grain flour used in the raw material flour, more preferably 80% by mass or more, still more preferably 90% by mass or more, and Preferably 100% by mass is wheat flour. As another example, when the noodles are buckwheat noodles, preferably 10 to 90% by mass, more preferably 20 to 70% by mass of the flour used for the raw material flour is wheat flour, and at least 10% by mass or more , preferably 30% by mass or more is buckwheat flour. The wheat flour may be any flour commonly used in the production of noodles, such as strong flour, semi-strong flour, medium-strength flour, soft flour, durum flour, whole wheat flour, heat-treated flour (gelatinized wheat flour, partially gelatinized flour, roasted flour, etc.). wheat flour, etc.). These flours can be used alone or in combination of two or more. However, the amount of heat-treated wheat flour in the flour contained in the raw material flour is preferably 20% by mass or less.

The raw material powder may further contain starch, if necessary. When the raw material flour contains starch, the texture of the finally obtained cooked noodles will be improved. 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. Examples of the tapioca starch include unprocessed tapioca starch and processed tapioca starch, and examples of the processed tapioca starch include processed tapioca starch that has undergone one or more types of processing selected from the group consisting of acetylation, etherification, and crosslinking. Examples include starch. The tapioca starches listed above can be used alone or in combination of two or more. More preferably, the starch is modified tapioca starch. The processed tapioca starch is one or more types selected from the group consisting of etherified tapioca starch and acetylated tapioca starch. The etherified tapioca starch and acetylated tapioca starch may be crosslinked.

The total content of the grain flour and starch in the raw material flour is preferably 70% by mass or more, more preferably 80% by mass or more, and still more preferably 90% by mass or more. Preferably, the raw material flour contains wheat flour and tapioca starch in a total amount of 70% by mass or more, more preferably 80% by mass or more, still more preferably 90% by mass or more. When the raw material flour contains grain flour and starch, the mass ratio of grain flour and starch in the raw material flour is preferably in the range of grain flour:starch=95:5 to 50:50. For example, if the grain flour is wheat flour and the starch is tapioca starch, the raw material flour preferably contains wheat flour and tapioca starch in a mass ratio of wheat flour: tapioca starch = 95:5 to 50:50. do.

In addition to the above-mentioned grain flour and starch, the raw material flour may further contain other components conventionally used in the production of noodles. Examples of other ingredients include wheat protein (gluten), soybean protein, milk protein, egg yolk powder, egg white powder, whole egg powder, protein materials such as skim milk powder, oils and fats, salt, kansui raw materials, sugars, and sweeteners. , calcined calcium, dietary fiber, spices, seasonings, vitamins, minerals, nutritional fortifiers, pigments, fragrances, dextrin (including indigestible), swelling agents, thickeners, emulsifiers, water retention agents, preservatives, enzyme agents, Examples include pH adjusters and redox agents. These other materials can be used alone or in combination of two or more, depending on the type of noodles to be produced. The total content of the other components in the raw material powder is preferably 30% by mass or less, more preferably 20% by mass or less, even more preferably 10% by mass or less. The amount of each of the other materials in the raw material flour can be appropriately determined depending on the type of noodles to be produced.

When the noodles are multilayer noodles, the raw material flour compositions of the outer layer and the inner layer 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 for the outer and inner layers may be the same or different.

The dough for the single-layer noodles or multi-layer noodles can be prepared by adding water to the raw material flour and kneading it according to a conventional method. As the water used for preparing the noodle dough, kneading water commonly used in the production of noodle dough, such as water, salt water, brine, acidic solution, etc., can be used. The amount of kneading water used for preparing the noodle dough is preferably 25 to 65 parts by mass, more preferably 28 to 50 parts by mass per 100 parts by mass of raw material flour.

Preferably, the dough of the single-layer noodle or multi-layer noodle contains salt. Furthermore, when the content of salt in the noodle dough is 4.5 parts by mass or more based on 100 parts by mass of the total amount of flour and starch contained in the dough, the final cooked noodles Texture improves. Salt may be blended in advance with the raw material flour for the noodle dough, may be added separately to the raw material flour during the preparation of the noodle dough, or may be added to the kneaded water.

The pH of the noodle dough of the single-layer noodles and multi-layer noodles can be adjusted using a pH adjuster such as an organic acid, phosphoric acid, or a salt thereof that can be used in foods, or a plain raw material. These pH adjusters and kansui raw materials may be blended in advance with the raw material flour for the noodle dough, may be added separately to the raw material flour during the preparation of the noodle dough, or may be added to the kneaded water. . In adjusting the pH of the noodle dough, either the pH adjuster or the kansui raw material may be used, but it is also possible to use them together.

Examples of the organic acids include monovalent to trivalent organic acids, such as citric acid, malic acid, fumaric acid, gluconic acid, succinic acid, adipic acid, lactic acid, acetic acid, itaconic acid, phytic acid, and tartaric acid. At least one selected from the group. Examples of the organic acid salt include the salts of the organic acids listed above. Examples of the salt include sodium salt, potassium salt, magnesium salt, calcium salt, and the like.

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, At least one selected from the group consisting of polymerized or condensed phosphates such as polyphosphates and metaphosphates can be mentioned.

The organic acids, phosphoric acids, and salts thereof may be used alone or in combination of two or more. For example, an organic acid and an organic acid salt may be used alone or in combination, or phosphoric acid and a phosphate may be used alone or in combination. When an organic acid and an organic acid salt are used in combination, the organic acid in the organic acid salt may be of the same type as the organic acid used in combination or may be of a different type.

As the kansui raw material, those commonly used in the production of Chinese noodles can be used, such as potassium carbonate, sodium carbonate, disodium hydrogen phosphate, tetrasodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, etc. Can be mentioned. These kansui raw materials can be used alone or in combination of two or more. Preferably, a plain raw material mainly consisting of potassium carbonate, sodium carbonate, or a combination thereof is used. The kansui raw material may be a commercially available product, for example, a commercially available kansui raw material containing potassium carbonate and/or sodium carbonate (for example, the trade name "Powdered Kansui Ao" manufactured by Oriental Yeast Industry Co., Ltd.) is preferably used. can be used.

When the noodles are Chinese noodles, the noodle dough preferably contains kansui raw materials. Furthermore, when the Chinese noodles are multilayer noodles, preferably at least the inner layer dough of the multilayer noodles contains a kansui raw material. Both the outer layer and inner layer dough of the multilayer noodles may contain kansui raw materials. From the viewpoint of the texture of the Chinese noodles, the inner layer dough preferably has a pH higher than that of the outer layer dough, and has a pH of 8.0 to 11.0. More preferably, the inner layer fabric has a pH of 9.5 to 10.5 and has a pH 0.2 or more higher than the outer layer fabric.

Noodles can be produced from the noodle dough according to a conventional method. For example, a noodle sheet is obtained by rolling the noodle dough using a conventional means such as a roll, or by repeating the combination and rolling as necessary. Thereafter, the noodle strips can be molded by ordinary molding means such as cutting to produce raw noodles. Alternatively, raw noodles can be produced by extruding the noodle dough using an extruder or the like. These steps can be performed according to common techniques in the field or using commonly used noodle-making equipment.

For example, when the noodles are multilayer noodles, the obtained outer layer dough and inner layer dough are rolled, respectively, to obtain an outer layer noodle sheet and an inner layer noodle sheet. Raw multilayer noodles can be produced by sandwiching the inner noodle strip from both sides between the two outer noodle strips to produce a multilayer noodle strip, and then rolling this to form noodles. The multilayer noodles used in the present invention follow the same steps as the conventional method for producing multilayer noodles, except that both sides of the outermost layer are made from the outer dough, and the inner layer of the outermost layer is made from the inner dough. It can be manufactured in For example, the means for rolling and making noodles include extrusion, rolling with rolls and cutting, but are not particularly limited.

It is preferable that the produced raw noodles have a total thickness of 1 to 4 mm. When the noodles are multilayer noodles, 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 ratio of the outer layer to the inner layer in the multilayer noodles is outer layer/inner layer/outer layer=1 to 16:8:1 to 16, preferably 2 to 16:8:2 to 16.

The refrigerated cooked noodles used in the present invention can be produced by heating the obtained raw noodles and refrigerating the obtained cooked noodles. Examples of methods for cooking the raw noodles include boiling and steaming. By heating and cooking, the noodles are gelatinized so as to be edible. As the water used for boiling or steaming, water, saline solution, etc. can be used. If necessary, the cooked noodles are cooled by washing with water, wind cooling, air cooling, or the like. Basically, the raw noodles are cooked without being hermetically sealed, preferably without being packaged. On the other hand, the obtained cooked noodles are preferably packaged and stored under refrigeration. For example, the raw noodles are boiled in large quantities, washed with water, cooled, divided into portions, for example, into individual meals, and packaged for refrigerated storage. For packaging the cooked noodles, containers of arbitrary shapes such as bags, cups, bowls, trays, etc. can be used. To prevent the noodles from drying out during refrigerated storage, the container is preferably sealable, such as a sealable bag or a cup with a lid or a sealable opening. , bowl or tray. However, the container used for packaging the cooked noodles in the present invention is not a container for pressure and heat sterilization such as a retort pouch. Preferably, the container is made from a material that can be refrigerated and microwaved, such as a plastic container. Further, the container is preferably one that can be used as tableware as is after being microwaved, such as a cup or a bowl. In a preferred example, the cooked noodles are stored refrigerated in a packaged state in a cup, bowl or tray with a lid or seal on the top and subjected to the microwave treatment described below.

The obtained cooked noodles can be refrigerated in the same manner as general refrigerated cooked noodles. For example, the cooked noodles may be packaged for one to several meals and stored at normal refrigeration temperatures (for example, about 0° C. to about 10° C.). However, it is permissible to temporarily freeze the cooked noodles during storage and distribution. The refrigerated cooked noodles used in the present invention are stored at refrigerated temperatures when sold or stored for sale in stores, or when provided to end consumers. Preferably, the refrigerated cooked noodles used in the present invention are stored under refrigerated temperature for at least 6 hours, more preferably 12 to 120 hours, after being produced as cooked noodles and before the microwave treatment described below. .

In the present invention, the refrigerated cooked noodles are processed in a microwave oven to produce cooked noodles for consumption. In other words, the microwave treatment makes the refrigerated cooked noodles ready for consumption. By heating refrigerated cooked noodles in a microwave oven, the loosening and texture of the noodles can be further improved compared to when the noodles are eaten as is or when the noodles are left at room temperature and heated.

The amount of refrigerated cooked noodles to be subjected to the microwave treatment may be adjusted appropriately according to the amount to be eaten. For example, the amount to be microwaved at one time is preferably 70 to 500 g, more preferably 100 to 450 g, More preferably, it may be in the range of 150 to 400 g. The temperature at the center of the refrigerated cooked noodles before being subjected to the microwave treatment is around the refrigeration temperature range, for example, 0 to 10°C, preferably 3 to 10°C. In this specification, the temperature of the center of noodles refers to the temperature of the center of the noodle mass of the noodles.

In the microwave treatment of refrigerated cooked noodles according to the present invention, the temperature at the center of the refrigerated cooked noodles is preferably 12 to 30°C, more preferably 12 to 25°C, and even more preferably 14 to 25°C. will be carried out until At this time, if the temperature of the center of the noodles after microwave processing is too low, the loosening and texture of the noodles will not be sufficiently improved, while on the other hand, if the temperature of the center of the noodles is too high, it is not desirable for chilled noodles. The temperature will rise and the noodles will become sticky again.

The microwave oven used in the microwave processing is not particularly limited in type or output, and may be equipped with or without a turntable, for example. For example, the output of the microwave oven is preferably 200W or more, more preferably 200 to 2000W, and even more preferably 400 to 2000W. The processing time (heating time) in the microwave processing may vary depending on the output of the microwave oven used, the amount of noodles to be processed, etc., as long as the refrigerated cooked noodles reach the above-mentioned temperature. For example, the processing time may be adjusted in the range of 5 to 100 seconds at a microwave output of 200 to 2000 W per 70 to 500 g of refrigerated cooked noodles to be microwaved. More specifically, the processing time is preferably 5 to 50 seconds when the output of the microwave oven is 1000 W or more, and preferably 5 to 70 seconds when the output is 700 to 1000 W, per 150 to 400 g of the refrigerated cooked noodles. If the output is less than 700W, it is preferable to adjust it within the range of 7 to 100 seconds. Preferably, the refrigerated cooked noodles are microwaved while still packaged in the packaging container used for refrigerated storage. More preferably, the refrigerated cooked noodles are microwaved together with the packaging container and then consumed.

The cooked noodles processed in the microwave according to the above procedure can be eaten as is. That is, in the present invention, the refrigerated cooked noodles are finished as cooked noodles for consumption by the microwave treatment. The microwave-processed cooked noodles obtained in the present invention are suitable as chilled noodles because they are in a cold to room temperature state, for example, about 12 to 30° C., even as they are. That is, the cooked noodles produced by the microwave treatment in the present invention may be so-called microwave-finished chilled noodles. If necessary, the microwave-treated cooked noodles may be further washed with water and cooled before being eaten.

Preferably, the microwave-treated cooked noodles are eaten as chilled noodles such as chilled Chinese noodles, chilled udon noodles, chilled soba noodles, chilled tsukemen noodles, and chilled pasta. Preferably, seasoning is added to the microwave-treated cooked noodles before eating. The seasoning is preferably a liquid seasoning for sauces, soups, etc., and more preferably a liquid seasoning at 15° C. or lower.

The refrigerated cooked noodles used in the present invention may include the above-mentioned seasonings, ingredients, etc. in addition to the cooked noodles. These seasonings, ingredients, etc. may be packaged together with the noodles and stored refrigerated, or may be provided separately. Preferably, the seasonings, ingredients, etc. are stored refrigerated along with the noodles. Additionally, seasonings, ingredients, etc. that have been refrigerated with the noodles may be microwaved together with the noodles, but they may be separated from the noodles when microwaved to avoid microwave processing. . Preferably, the seasoning is separated from the noodles when microwaving the refrigerated cooked noodles so that they are not microwaved, and is added to the noodles after the microwave processing.

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.

Manufacturing example 1. Production of refrigerated Chinese noodles 1) Materials Wheat flour: All-purpose flour Processed starch: Etherized tapioca starch Kansui: Powdered Kansui Ao (Oriental Yeast Industry)

2) Production of single-layer noodles Raw material flour having the composition shown in Tables 1 and 2 and kneaded water were mixed and kneaded under reduced pressure (-0.093 MPa) to prepare dough. The pH of the resulting dough was measured. The dough was rolled and combined with a noodle roll to produce noodle strips, and cut with a cutting blade (#20 square) to produce noodle strings (noodle thickness: 1.35 mm).

3) Manufacture of multilayer noodles Outer layer: Raw material flour with the composition shown in Table 3 and kneaded water were mixed, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like outer layer dough with a thickness of 7 mm. . The pH of the resulting dough was measured.
Inner layer: Raw material flour having the composition shown in Table 3 and kneaded water were mixed, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like inner layer dough with a thickness of 7 mm. The pH of the resulting dough was measured.
One inner layer dough was laminated between two outer layer doughs and rolled to prepare a three-layer noodle strip. The thickness ratio between the outer layer and the inner layer was outer layer: inner layer: outer layer = 1:1:1. The obtained noodle strips were cut with a cutting blade (#20 square) to produce three-layer noodle strings (noodle thickness: 1.35 mm).

4) Manufacture of refrigerated noodles The noodle strings obtained in 3) above were boiled in boiling water so that the noodle yield was approximately 175%. 200 g of the obtained boiled noodles were filled into a container and stored in a refrigerator (4° C.) for 24 hours.

5) Production of refrigerated noodles with ingredients The noodle strings obtained in 3) above were boiled in boiling water so that the yield of noodles was about 175%. 300 g of the obtained boiled noodles and 50 g of steamed vegetables (cabbage and bean sprouts) were filled into a container and stored in a refrigerator (4° C.) for 24 hours.

Production example 2. Production of refrigerated udon noodles 1) Ingredients Wheat flour: All-purpose flour Modified starch: Acetylated tapioca starch

2) Production of refrigerated noodles Raw material flour having the composition shown in Table 4 and kneaded water were mixed and kneaded under reduced pressure (-0.093 MPa) to prepare dough. The pH of the resulting noodle dough was measured. The dough was rolled and combined with a noodle roll to produce noodle strips, and cut with a cutting blade (#10 square) to produce noodle strings (noodle thickness: 3.0 mm). The obtained noodle strings were boiled in boiling water so that the noodle yield was about 175%. 200 g of the obtained boiled udon noodles were filled into a container and stored in a refrigerator (4° C.) for 24 hours.

Production example 3. Production of refrigerated soba 1) Ingredients Wheat flour: All-purpose flour Buckwheat flour Modified starch: Acetylated tapioca starch

2) Production of refrigerated noodles Raw material flour having the composition shown in Table 5 and kneaded water were mixed and kneaded under reduced pressure (-0.093 MPa) to prepare dough. The pH of the resulting noodle dough was measured. The dough was rolled and combined with a noodle roll to produce noodle strips, and cut with a cutting blade (#18 square) to produce noodle strings (noodle thickness: 1.2 mm). The obtained noodle strings were boiled in boiling water so that the noodle yield was about 175%. 200 g of the obtained boiled soba was filled into a container and stored in a refrigerator (4° C.) for 24 hours.

Test example 1
The noodles produced in Production Examples 1 to 3 after being refrigerated were treated as shown in (a) to (c) below.
(a) Eating as is: The noodles were taken out of the refrigerator and left in the container at room temperature for about 2 minutes until the temperature at the center of the noodles reached about 8°C.
(b) Leaving at room temperature: The noodles were taken out of the refrigerator and the container was left at room temperature for about 60 minutes until the temperature at the center of the noodles reached about 18°C.
(c) Microwave: The noodles were taken out of the refrigerator and heated in a microwave oven (Sharp commercial microwave RE-7600P flat table type) until the temperature of the center of the noodles reached a predetermined temperature. The output of the microwave oven during heating and the temperature of the center of the noodles after heating were as shown in Tables 1 to 5.
The noodles treated in (a) to (c) above were sprinkled with soup, loosened, and eaten. The loosening, texture, flavor, etc. of the noodles at that time were evaluated by 10 trained panelists using the following evaluation criteria. Regarding the loosening, twisting, flexibility, sluggishness, and flavor of the noodles, the average score of the 10 evaluations was calculated. Regarding the stickiness of the noodles, if two or more of the 10 panelists rated the noodles as x, it was rated x. The results are shown in Tables 1 to 5.
<Evaluation criteria>
(unravel)
5 points: Much better than the control 4 points: Better than the control 3 points: Slightly better than the control 2 points: Equal to the control 1 point: Inferior to the control (twisted)
5 points: Noodle twisting is significantly reduced compared to the control. 4 points: Noodle twisting is reduced more than the control. 3 points: Noodle twisting is slightly reduced compared to the control. 2 points: Same as the control. 1 point: The noodles are more twisted than the control (flexibility)
5 points: Very supple and very flexible compared to the control 4 points: More supple and more flexible than the control 3 points: Slightly more supple and slightly more flexible than the control 2 points: Same flexibility as the control, Flexibility 1 point: Tighter and less flexible than the control (sagging)
5 points: Much better than the control 4 points: Better than the control 3 points: Slightly better than the control 2 points: Equal to the control 1 point: Inferior to the control (flavor)
5 points: Much better than the control example 4 points: Better than the control example 3 points: Slightly better than the control example 2 points: Equivalent to the control example 1 point: Inferior to the control example (stickiness)
○: No problem ×: Stickiness has occurred on the noodle surface

Claims (9)

A method for producing cooked noodles,
It includes processing refrigerated cooked noodles in a microwave oven until the temperature at the center reaches 12 to 30°C,
The noodles are single layer noodles made from a dough with a pH of 5.0 to 9.4, or multilayer noodles having an outer layer made from a dough with a pH of 5.0 to 9.4.
Method. A method for finishing refrigerated cooked noodles for consumption,
It includes processing refrigerated cooked noodles in a microwave oven until the temperature at the center reaches 12 to 30°C,
The noodles are single layer noodles made from a dough with a pH of 5.0 to 9.4, or multilayer noodles having an outer layer made from a dough with a pH of 5.0 to 9.4.
Method. The method according to claim 1 or 2, wherein the refrigerated cooked noodles are stored in a refrigerated state filled in a container, and are subjected to the microwave treatment while filled in the container. 3. The method according to claim 1, wherein the single-layer noodle dough contains 4.5 parts by mass or more of salt per 100 parts by mass of the total amount of flour and starch contained in the dough. The method according to claim 1 or 2, wherein the outer layer dough of the multilayer noodles contains 4.5 parts by mass or more of common salt per 100 parts by mass of the total amount of flour and starch contained in the dough. The method according to claim 1 or 2, wherein the noodles are Chinese noodles, udon, or soba. 1. The noodles according to claim 1, wherein the noodles are single layer noodles made from dough with a pH of 7.4 to 9.4, or multilayer noodles having an outer layer made from dough with a pH of 7.4 to 9.4. The method described in 2. The method according to claim 1 or 2, wherein the microwave treatment is performed for 5 seconds to 100 seconds at an output of 200 to 2000 W. The method according to claim 1 or 2, further comprising adding a liquid seasoning at 15° C. or lower to the microwave-treated cooked noodles.