JP2024002701A - Multi-layer noodles and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide noodles having a good texture even with a passage of time after cooking.

SOLUTION: Multi-layer noodles include a laminate structure having a layer B arranged between two layers A. The layer A contains wheat flour by 80 mass% or more in raw-material flour. The layer B contains wheat flour and gluten in raw-material flour. In the raw-material flour of the layer B, a content of the wheat flour is 60 mass% or more, a total content the wheat flour and the gluten is 80 mass% or more, and a content of a wheat-derived protein is 18.0 to 33.0 mass% by a dry matter mass conversion.

SELECTED DRAWING: None

COPYRIGHT: (C)2024,JPO&INPIT

Description

The present invention relates to multilayer noodles and a method for producing the same.

Boiled noodles, when freshly boiled, can have a satisfying texture due to the difference (gradient) in texture between the inside and outside of the noodles due to the moisture gradient inside the noodles. On the other hand, when boiled noodles are stored, the difference in texture due to the above-mentioned moisture gradient becomes smaller, resulting in a decrease in eating sensation.

In order to improve the texture of noodles, multilayered noodles consisting of multiple dough layers have been proposed. Furthermore, attempts are being made to further improve the texture of multilayer noodles. For example, Patent Document 1 discloses that noodles with a good texture even after a long time have passed after cooking include an outer layer obtained using a raw material mainly composed of starch, and a raw material mainly composed of wheat flour to which protein is added. The ratio of the thickness of the outer layer to the thickness of the inner layer is in the range of outer layer/inner layer/outer layer = 1.5 to 2.5/1/1.5 to 2.5. A three-layer noodle is described in which the raw materials used include 50 to 85% by mass of tapioca starch and 5 to 15% by mass of pregelatinized starch. Patent Document 2 describes multi-layer cooked noodles consisting of layer A and layer B, with layer A constituting one or both sides of the outer layer, in which a predetermined amount of flour consisting of wheat flour and tapioca starch is added to each of layer A and layer B. It is stated that noodles with good texture and slow aging can be obtained by using a layer having a predetermined crude protein content and making the crude protein content and water content of layer A lower than the crude protein content of layer B. has been done. Patent Document 3 describes a method for producing frozen noodles in which noodle strings obtained from a three-layer noodle sheet in which an inner layer noodle sheet is sandwiched between two outer layer noodle sheets are gelatinized and frozen, and a strong flour is added to the raw material flour for the inner layer. It is described that semi-strong flour or medium-strength flour can be used as the raw material flour for the outer layer, thereby making it possible to produce frozen noodles with a good texture after slow thawing. Patent Document 4 describes a multilayer noodle having a multilayer structure consisting of layer A and layer B, where layer A constitutes the outer layer, and layer A and layer B contain flour and, if necessary, starch. At least layer B contains purified protein derived from durum wheat, and the content of purified protein derived from durum wheat in terms of crude protein relative to the total amount of flour and starch in layer A and layer B is P. and Q, multilayer noodles are described in which Q≧P. Patent Document 5 describes an outer layer noodle sheet manufactured from outer layer noodle raw material flour containing 35 to 60% by weight of wheat flour, 25 to 50% by weight of etherified phosphate crosslinked starch, and 5 to 15% by weight of gluten, and 0 to 20% by weight of wheat flour. %, 60 to 80% by weight of etherified phosphate cross-linked starch, and 15 to 25% by weight of gluten. Are listed.

Japanese Patent Application Publication No. 2008-029273 Japanese Patent Application Publication No. 2012-196168 Japanese Patent Application Publication No. 2001-245618 JP2020-58273A Japanese Patent Application Publication No. 2019-176814

The present invention provides noodles that have a good texture even after a long period of time after cooking.

The present invention provides the following.
[1] Multilayer noodles,
It has a laminated structure in which a B layer is arranged between two A layers,
The A layer contains 80% by mass or more of wheat flour in the raw material powder,
The B layer contains wheat flour and further gluten in the raw material flour, and the B layer raw material flour has a wheat flour content of 60% by mass or more, and a total content of the wheat flour and the gluten. 80% by mass, and the content of wheat-derived protein is 18.0 to 33.0% by mass in terms of dry matter.
Multilayer noodles.
[2] The multilayer noodles according to [1], wherein the raw material flour of layer B contains the gluten in an amount of 7% by mass or more.
[3] When the content of wheat-derived protein in the raw material flour for layer A is X% by mass in terms of dry mass, and the content of wheat-derived protein in the raw material flour in layer B is Y% by mass in terms of dry mass. ,
20≧(Y-X)≧6.5
The multilayer noodles according to [1] or [2], which is
[4] The multilayer noodles according to any one of [1] to [3], wherein the B layer contains egg white.
[5] The ratio of the thickness of the A layer and the B layer is A layer/B layer/A layer = 0.3 to 4/1/0.3 to 4, [1] to [4]. Multilayer noodles according to any one of the items.
[6] The multilayer noodles according to any one of [1] to [5], which are Chinese noodles.
[7] A method for producing multilayer noodles, comprising:
A multilayer noodle strip having a laminated structure in which a B-layer noodle strip is arranged between two A-layer noodle strips is rolled and cut to have a laminated structure in which a B-layer is arranged between two A-layer noodle strips. Including producing multi-layer noodles;
The A layer contains 80% by mass or more of wheat flour in the raw material powder,
The B layer contains wheat flour and further gluten in the raw material flour, and the B layer raw material flour has a wheat flour content of 60% by mass or more, and a total content of the wheat flour and the gluten. 80% by mass, and the content of wheat-derived protein is 18.0 to 33.0% by mass in terms of dry matter.
Method.
[8] The method according to [7], wherein the raw material flour of layer B contains the gluten in an amount of 7% by mass or more.
[9] When the content of wheat-derived protein in the raw material flour for layer A is X% by mass in terms of dry mass, and the content of wheat-derived protein in the raw material flour for layer B is Y% by mass in terms of dry mass. ,
20≧(Y-X)≧6.5
The method according to [7] or [8], wherein
[10] The method according to any one of [7] to [9], wherein the B layer contains egg white.
[11] The ratio of the thicknesses of the A layer and the B layer is A layer/B layer/A layer = 0.3 to 4/1/0.3 to 4, [7] to [10]. The method described in any one of the above.
[12] The method according to any one of [7] to [11], wherein the multilayer noodles are Chinese noodles.
[13] A method for producing refrigerated cooked noodles, which comprises cooking the multilayered noodles according to any one of [1] to [6] and refrigerating them.
[14] The method according to [13], wherein the refrigerated cooked noodles are noodles to be heated in a microwave and eaten.

According to the present invention, the noodles have a good texture, which remains chewy in the center even after cooking for a long time, and has a favorable texture gradient (difference in texture between the inside and outside of the noodle) from the center to the surface. can be provided. In addition, the noodles provided by the present invention do not easily spread when boiled, and have a good texture even after being refrigerated after cooking and reheated in a microwave oven.

The present inventor has developed multi-layered noodles by blending mainly wheat flour in the outer layer and blending mainly wheat flour in the inner layer, as well as a large amount of gluten, to maintain a good texture even after cooking. It has been found that noodles having the following properties can be obtained. Noodles to which gluten has been added have been produced in the past (for example, Patent Document 5), but gluten in conventional noodles generally has a lower workability and lower flour content than noodles containing less flour, such as noodles containing starch. It was used to improve texture. On the other hand, in the present invention, by further adding a large amount of gluten to the inner layer of the multilayer noodles mainly made of wheat flour, it is possible to improve the deterioration in the texture of the multilayer noodles over time.

The types of multilayer noodles provided by the present invention are not particularly limited, and include, for example, Chinese noodles, udon, chilled wheat, soba, pasta, etc. Among these, Chinese noodles and udon are preferred.

The multilayer noodles of the present invention have a laminated structure in which layer B is arranged between two layers A. That is, in the laminated structure, the A layer is an outer layer with respect to the B layer, and the B layer is an inner layer with respect to the A layer.

In the multilayer noodles of the present invention, the raw material flour for the A layer and the B layer contains wheat flour. From the viewpoint of improving the texture of the multilayer noodles, the content of wheat flour in the raw material flour of layer A is preferably 80% by mass or more, more preferably 90% by mass or more based on the total mass of the raw material flour. . Further, the content of wheat flour in the raw material flour for layer B is preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more based on the total mass of the raw material flour. The 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, bran flour, heat-treated flour (e.g., pregelatinized flour, partially α-strength flour, etc.). wheat flour, dry heat treated wheat flour, etc.). These flours can be used alone or in combination of two or more. The types of wheat contained in the raw material flour for layer A and layer B may be the same or different. From the viewpoint of noodle-manufacturability, the content of heat-treated wheat flour in the raw material flour is preferably 20% by mass or less.

In the multilayer noodles of the present invention, the raw material flour for the B layer further contains gluten in addition to the wheat flour. Commercially available gluten can be used. From the viewpoint of improving the texture of the multilayer noodles, the content of gluten in the raw material flour of the B layer is preferably 7% by mass or more, more preferably 8% by mass or more, based on the total mass of the raw material flour, and , preferably 25% by mass or less, more preferably 20% by mass or less. For example, the content of gluten in the raw material flour for layer B is preferably 7 to 25% by mass, more preferably 8 to 20% by mass, based on the total mass of the raw material flour.

The total content of wheat flour and gluten in the raw material flour for layer B is preferably 80% by mass or more, more preferably 90% by mass or more based on the total amount of the raw material flour. On the other hand, the raw material flour for layer A may contain gluten in addition to wheat flour, but it does not need to contain gluten.

In the multilayer noodles of the present invention, the content of wheat-derived protein in the raw material flour of layer B is preferably 18.0 to 33.0% by mass, more preferably 18.0 to 30.0% by mass in terms of dry matter. It is 0% by mass. The raw material flour for layer B has a higher content of wheat-derived protein than the raw material flour for layer A. More specifically, the content of wheat-derived protein (in terms of dry matter) in the raw material flour for layer A is X (mass%), and the content of wheat-derived protein in the raw material flour in layer B (in terms of dry matter) is Y. (% by mass), preferably 20≧(YX)≧6.5.

In this specification, the content of wheat-derived protein in the raw material flour in terms of dry matter amount means the amount of protein contained in the wheat flour in the raw material flour with respect to the dry matter amount of the raw material flour, and the amount of protein contained in the wheat flour in the raw material flour. It refers to the total amount (mass%) of gluten and the amount of protein contained in gluten. In this specification, the dry matter amount of raw material powder refers to the 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] Refers to the mass of the raw material powder after drying measured according to the method (see Chapter 1). In addition, in this specification, the amount of protein contained in wheat flour and gluten is a value measured according to the combustion method (see Chapter 1 of the Japanese Food Standard Table of Food Composition 2015 Edition (7th Edition) Analysis Manual).

The raw material powder for the A layer and the B layer may further contain other components that can be used in the production of noodles, if necessary. These other ingredients include protein materials such as grain flours other than wheat flour, starches, soybean protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder, as well as oils and fats, kansui, and calcined calcium. , dietary fiber, salt, sugar, sweetener, spice, seasoning, vitamin, mineral, nutritional fortifier, pigment, flavor, dextrin (including indigestible), swelling agent, thickener, emulsifier, water retention agent, preservative , enzyme agents, pH adjusters, redox agents, and the like. These other components can be used in appropriate combinations depending on the desired properties of the noodles to be produced.

Examples of grain flours other than the wheat flour are not particularly limited, and include rice flour, barley flour, waxy barley flour, buckwheat flour, soybean flour, corn flour, oat flour, rye flour, bran flour, and the like. These flours can be used alone or in combination of two or more. The contents and types of these other flours in the raw material flour for the A layer and the B layer may be the same or different. For example, only one of the A layer or the B layer may contain the other flour, or both the A layer or the B layer may contain the other flour, or , the A layer or the B layer may each contain different types or amounts of the other flours.

Examples of the starches are not particularly limited, and include raw starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, and rice starch, and processed starches (for example, crosslinking, phosphorylation, acetylation). , etherification, oxidation, gelatinization, etc.). 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.

The content and type of starch in the raw material powder for the A layer and the B layer may be the same or different. For example, only one of the A layer or the B layer may contain starches, or both the A layer or the B layer may contain starches, or the A layer or the B layer may contain starches. Each layer may contain different types or amounts of starches. Preferably, the content of starch in the raw material powder for layer A and layer B is preferably 0 to 20% by mass, more preferably 0 to 10% by mass, based on the total mass of the raw material powder.

The total content of the other components in the raw material powder for layer A and layer B is preferably 0 to 20% by mass, more preferably 0 to 10% by mass based on the total mass of the raw material powder.

Preferably, in the multilayer noodles of the present invention, the B layer contains egg white. The egg white can be obtained by removing the egg yolk from a whole egg, and can be used as it is or dried. For example, dried egg white (egg white powder, etc.) may be added to the raw material flour for the B layer, or liquid egg white may be added when kneading the dough for the B layer. The content of egg white in layer B is preferably 0.1 to 1% by mass in terms of the weight of dried egg white based on the total weight of the raw material flour (including dried egg white).

The multilayer noodles of the present invention can be basically produced using the same procedure as the conventional method for producing multilayer noodles. Preferably, water is added to each of the raw material flours of layer A and layer B containing wheat flour having the above-mentioned composition and gluten and other ingredients as necessary, according to a conventional method, and kneaded. Prepare layer fabric and B layer fabric. As the water used for preparing the dough, kneading water commonly used for preparing noodle dough, such as water, salt water, brine, acidic solution, etc., can be used. The amount of water added to the raw material powder for layer A and layer B is 25 to 50 parts by mass, as water content in the water, per 100 parts by mass of the raw material flour.

Next, the obtained A-layer dough and B-layer dough are rolled, respectively, to produce an A-layer noodle strip and a B-layer noodle strip. The B-layer noodle strip is sandwiched between the A-layer noodle strips from both sides to produce a multilayer noodle strip having a laminated structure in which the B-layer noodle strip is arranged between two A-layer noodle strips. By rolling and cutting the multilayer noodle strip, it is possible to produce multilayer noodles having a laminated structure in which layer B is arranged between two layers A. As a means for rolling and cutting the noodle strips, known methods can be used. For example, the means for rolling and making noodles include extrusion, rolling with rolls and cutting, but are not particularly limited. A commercially available noodle making machine can be used to roll and cut the noodle strips.

The thickness ratio of the two layers A and B in the multilayer noodles of the present invention is preferably A layer: B layer: A layer = 0.3 to 4/1/0.3 to 4, more preferably , A layer:B layer:A layer=0.3 to 1.2:1:0.3 to 1.2, more preferably A layer:B layer:A layer=0.3 to 1:1:0. It is 3 to 1. If the thickness of the B layer is too thin compared to the A layer, the texture of the obtained multilayer noodles may not be sufficiently improved. The thicknesses of the two A layers may be different from each other, but are preferably approximately the same. The ratio of the thicknesses of layer A and layer B in the multilayer noodles can be adjusted by changing the ratio of the thicknesses of the noodle strips for layer A and the noodle strips for layer B during the manufacturing process of the noodles.

The multilayer noodles of the present invention may have a laminated structure of three or more layers including layer B between two layers A. In one example, the multilayer noodles are three-layer noodles consisting of two A layers and a B layer between them. In another example, the multilayer noodles may be four or more layered noodles having two A layers and two or more B layers between them. Preferably, the multilayer noodles are three-layer noodles. When the B layer has two or more layers, each B layer may be prepared from fabrics having different compositions within the range of the composition of the raw material powder for the B layer described above.

By the above procedure, the raw noodles of the multilayer noodles of the present invention can be manufactured. The produced multilayer noodles can be stored, distributed, and sold in the form of fresh noodles, semi-dried noodles, dried noodles, pregelatinized noodles such as boiled or steamed noodles, and frozen noodles. In one embodiment, the multilayer noodles of the present invention are provided as raw noodles. In another embodiment, the multilayer noodles of the present invention are provided in a cooked state such as steamed or boiled.

In a preferred embodiment, refrigerated cooked noodles produced using the multilayered noodles of the present invention are provided. The refrigerated cooked noodles can be produced by heating and refrigerating the multilayered noodles of the present invention, preferably raw noodles. The manufactured refrigerated cooked noodles may be eaten cold, but it is preferable to reheat them by heating in a microwave oven, boiling water, etc. before eating them. Preferably, the refrigerated cooked noodles are noodles that are heated in a microwave and eaten. The multilayered noodles of the present invention do not easily spread when boiled, so they have a good texture even after a long period of time has passed after cooking, for example, even after being cooked and refrigerated, and even after being reheated in a microwave oven after being refrigerated. be able to.

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.

(material)
All-purpose flour: protein content 10.0% by mass, moisture 14.0% by mass
Strong flour: protein amount 12.0% by mass, moisture 14.0% by mass
Processed starch (ether cross-linked tapioca starch): protein amount 0.0% by mass, moisture 14.0% by mass
Gluten (AGlu G, Glyco Nutritional Foods): Protein amount 85.0% by mass, water 6.0% by mass
Dried egg white (Sankilara RS, Taiyo Kagaku): water 7.0% by mass

Test 1 Chinese Noodles 1) Production of Single Layer Noodles Dough was prepared by adding kneading water to raw material flour with the composition shown in Table 1 and kneading it under reduced pressure (-0.093 MPa). The dough was rolled using a noodle roll to produce noodle strips, which were cut with a cutting blade (#18 square) to produce noodle strings (noodle thickness: 1.6 mm).

2) Manufacture of multilayer noodles A layer: Kneaded water was added to the raw material flour with the composition shown in Tables 1 and 2, and the dough was prepared by kneading under reduced pressure (-0.093 MPa). The dough was rolled to obtain a noodle strip for layer A having a thickness of 6 mm.
B layer: A dough was prepared by adding kneading water to the raw material flour and kneading it under reduced pressure (-0.093 MPa) with the composition shown in Tables 1 and 2. The dough was rolled to obtain a noodle strip for layer B having a thickness of 6 mm.
Layer B-layer noodle strips are placed between two A-layer noodle strips, and then rolled to form a three-layer noodle strip. Cut it out with a cutting blade (#18 square) to make noodle strings (noodle thickness: 1 .6 mm) was manufactured. The thickness ratio of layer A/layer B/layer A was 1/1/1.

3) Evaluation The obtained Chinese noodles were boiled so that the yield was about 165%. The obtained boiled Chinese noodles were filled into a container and stored refrigerated at 4° C. for 24 hours. The stored noodles were heated together with the gel soup in a microwave oven until the temperature reached 75°C. The heated noodles were sensory evaluated by 10 trained panelists using the following evaluation criteria, and the average score was determined. The results are shown in Tables 1 and 2. The wheat-derived protein content of layers A and B shown in Tables 1 and 2 was calculated based on the protein content (measured by the combustion method) of the same wheat flour and gluten used for the raw material flour.
<Evaluation criteria>
(Texture; chewy)
5 points: Very chewy in the center of the noodles, very good 4 points: Good, chewy in the center of the noodles 3 points: Slightly chewy in the center of the noodles, somewhat good 2 points: Noodles Slightly lacking in elasticity in the center, slightly poor 1 point: Noodles lacking in elasticity in the center, poor (texture gradient)
5 points: The texture gradient from the center to the surface of the noodles is very good. 4 points: The texture gradient from the center to the surface of the noodles is good. 3 points: The texture gradient from the center to the surface of the noodles is very good. Fairly small or rather large, somewhat good 2 points: The texture gradient from the center to the surface of the noodles is small or large, somewhat poor 1 point: The texture gradient from the center to the surface of the noodles is absent or excessive; Defective (boiled elongation after heating in microwave)
5 points: Very little elongation when boiled, very good 4 points: Slight elongation when boiled, good 3 points: Slightly less elongation when boiled, somewhat good 2 points: Slightly strong elongation when boiled, somewhat poor 1 point: Slight elongation when boiled strong and bad

Test 2 Chinese noodles Multilayer Chinese noodles were produced and evaluated in the same manner as Test 1, except that the thickness ratio of layer A and layer B was changed as shown in Table 3. The evaluation results are shown in Table 3 together with the results of Production Example 1-5.

Claims (14)

It is a multi-layered noodle,
It has a laminated structure in which a B layer is arranged between two A layers,
The A layer contains 80% by mass or more of wheat flour in the raw material powder,
The B layer contains wheat flour and further gluten in the raw material flour, and the B layer raw material flour has a wheat flour content of 60% by mass or more, and a total content of the wheat flour and the gluten. 80% by mass, and the content of wheat-derived protein is 18.0 to 33.0% by mass in terms of dry matter.
Multilayer noodles. The multilayer noodle according to claim 1, wherein the raw material flour of the B layer contains the gluten in an amount of 7% by mass or more. When the content of wheat-derived protein in the raw material flour for layer A is X% by mass in terms of dry mass, and the content of wheat-derived protein in the raw material flour in layer B is Y% by mass in terms of dry mass,
20≧(Y-X)≧6.5
The multilayer noodles according to claim 1. The multilayer noodle according to claim 1, wherein the B layer contains egg white. The multilayer noodles according to claim 1, wherein the thickness ratio of the A layer and the B layer is A layer/B layer/A layer = 0.3 to 4/1/0.3 to 4. The multilayer noodles according to claim 1, which are Chinese noodles. A method for producing multilayer noodles,
A multilayer noodle strip having a laminated structure in which a B-layer noodle strip is arranged between two A-layer noodle strips is rolled and cut to have a laminated structure in which a B-layer is arranged between two A-layer noodle strips. Including producing multi-layer noodles;
The A layer contains 80% by mass or more of wheat flour in the raw material powder,
The B layer contains wheat flour and further gluten in the raw material flour, and the B layer raw material flour has a wheat flour content of 60% by mass or more, and a total content of the wheat flour and the gluten. 80% by mass, and the content of wheat-derived protein is 18.0 to 33.0% by mass in terms of dry matter.
Method. The method according to claim 7, wherein the raw material flour of the B layer contains the gluten in an amount of 7% by mass or more. When the content of wheat-derived protein in the raw material flour for layer A is X% by mass in terms of dry mass, and the content of wheat-derived protein in the raw material flour in layer B is Y% by mass in terms of dry mass,
20≧(Y-X)≧6.5
The method according to claim 7. 8. The method of claim 7, wherein the B layer contains egg white. The method according to claim 7, wherein the thickness ratio of the A layer and the B layer is A layer/B layer/A layer = 0.3 to 4/1/0.3 to 4. The method according to claim 7, wherein the multilayer noodles are Chinese noodles. A method for producing refrigerated cooked noodles, which comprises heating and refrigerating the multilayered noodles according to any one of claims 1 to 6. 14. The method according to claim 13, wherein the refrigerated cooked noodles are noodles to be heated in a microwave and eaten.