JP2717226B2 - Noodle manufacturing method - Google Patents

Description

The present invention relates to a method for producing noodles. More specifically, by using a specific powdered fat or oil, it is possible to uniformly disperse the fat or oil in a fine state in the noodle dough, and it is possible to obtain a noodle that has excellent texture and does not stretch in a short time after boiling. The present invention relates to a method for producing noodles.

[Prior Art] Noodles are produced from raw material powders such as wheat flour, barley flour, buckwheat flour, rice flour or a mixture thereof, and include udon, buckwheat, chinese noodles, macaroni, spaghetti, gyoza skin and the like.

Conventionally, fats and oils such as white squeezed oil have been used in the production of noodles. For example, in the case of hand-rolled noodles, fats and oils are applied to the noodle belt in the onion process. This is to use fats and oils to prevent the adhesion and drying of the noodle belt, but in recent years, when dispersing fats and oils in dough to produce noodles, it is possible to obtain noodles with a short boiling time or good stiffness. It has been known that fats and oils have been used in noodle-making in order to improve the properties of noodles.

Usually, fats and oils used in the production of noodles are emulsified fats and liquid oils, but it is difficult to directly mix with wheat flour, which is a raw material powder of noodles, and fats and oils processed into a powder form that is easy to mix are used. I have. For example, a method using powdered fats and oils coated with an emulsified coating film agent (Japanese Patent Publication No. 61-39019) and a method using microencapsulated fats and oils (Japanese Patent Publication No. 61-11584) have been reported.

[Problems of the prior art]

However, in the conventional method, it is difficult to uniformly disperse the fat in a fine state in the noodle dough, and the effect obtained by adding the fat is not sufficiently exhibited. For example, the method using powdered fat is emulsified in an O / W type with an emulsified coating film agent, and then using spray-dried powdered fat.
When this powdered fat is added to the raw material powder and added to water, the film only hydrates and swells and does not break, but remains in a state where the fat is dispersed in the dough while being covered with the coating, and the effect of adding the fat or oil is not sufficiently exhibited. . In addition, since powdered oils and fats are usually granulated to a particle size of about 100 to 20 mesh, it is difficult to finely disperse the oils and fats unless the film is broken. The method using microencapsulated fats and oils also has a drawback in that the film is strong and the fats and oils are dispersed while being covered with the film.

In the production of noodles, since the amount of water added to the raw material powder is small, even if the mixing force of the dough is large, the powdery fat to be added is dissolved or broken with a small amount of water, considering that mixing is difficult. It is desired that the dough has such a property that it swells as much as possible and that the fats and oils are uniformly dispersed in a fine state in the dough even by simple mixing (mixing by hand kneading or the like).

[Means for solving the problem]

The present inventors have conducted intensive studies to solve the above problems, and as a result of using a specific powdered fat obtained by spray-drying an emulsion obtained by emulsifying the fat using an emulsifier and a film forming agent, the noodles The present inventors have found a method for producing noodles that can uniformly disperse fats and oils in a fine state in a dough, have excellent texture, and provide noodles that do not stretch in a short time after boiling, and have completed the present invention. Was.

That is, the present invention uses an emulsifier and a film forming agent to produce fats and oils.
Emulsification into an O / W emulsion and spray-drying the emulsion to obtain a powdered fat having a fat content of 20 to 80% by weight, so that the amount added to the raw noodle powder becomes 1 to 10% by weight in terms of fat and oil. Is a method of producing noodles by kneading and making noodles in the presence of moisture, in which the fats and oils can be evenly dispersed in a fine state in the noodle dough, and the surface of the boiled noodles is smooth and rubbed. There is a good noodle with a good texture and a good sauce, and a noodle with little growth over time even after boiling.

The noodles targeted in the method of the present invention include udon, buckwheat, Chinese noodles, macaroni, spaghetti, barley noodles, barley buckwheat, cold noodles, rice flour noodles, and gyoza, wonton, spring rolls, hulls and the like. Noodles may be raw noodles, dry noodles or instant noodles.

The powdered fat used here is obtained from an edible fat, an emulsifier, and a film forming agent, and is obtained by the following method.
In the first method, an oil / fat is emulsified in water using a film-forming agent and an emulsifier to form an O / W emulsion, and the emulsion is spray-dried to obtain a powdery oil / fat. In this method, a finer powdered fat or oil can be obtained by setting the dispersion particles of the fat or oil in a homogenizer in the emulsion production step to make the dispersed particles finer. In the same process,
If necessary, heat sterilize.

The second method is a method of spray-drying the emulsion obtained in the first method, adding water as a binder and drying while granulating to obtain a powdery oil and fat.

Examples of fats and oils that can be used here include liquid vegetable fats and oils, animal and vegetable fats and oils having a melting point of 15 to 50 ° C., as well as hardened animal and vegetable fats, transesterified fats and oils, and separated liquid oils and solid fats. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, animal fats such as beef tallow, lard, milk fat, fish oil and the like, Examples thereof include hardened oils or transesterified fats of fats, solid fats and liquid oils obtained by separating these fats and oils, and one or more kinds selected from these are used in combination.

The content of fats and oils contained in powdered fats and oils is 20-80% by weight
It is preferably 40 to 80% by weight, and when it is 80% by weight or more, formation of a film by a film forming agent becomes insufficient,
Fats and oils are easily exuded, and powdered fats and oils in poor condition are obtained.

If the content is 20% by weight or less, the content of fats and oils is small,
When this powdered fat or oil is used, the amount of the fat or oil added becomes small, and the effect of adding the powdered fat or oil is not sufficiently exhibited.

Examples of the film forming agent include milk protein, soy protein, wheat protein, skim milk powder, wheat flour, starch, sugar, gelatin, whey, gum, dextrin and the like. Acid protein, milk casein, rennet casein, starch, potato starch, corn starch, flour starch, etc. Gum arabic, tragacanth gum and the like are mentioned, and dextrin is maltodextrin and the like. Many of the film-forming agents listed here have excellent water solubility, and the film dissolves or almost dissolves in the noodle dough with low water content. Can be obtained.

Examples of the emulsifier include fatty acid monoglyceride, fatty acid polyglycerin ester, fatty acid sucrose ester, fatty acid sorbitol ester, fatty acid propylene glycol ester, lecithin, and the like.These have 11 to 20 carbon atoms as fatty acids, that is, lauric acid, myristic acid, Palmitic acid, stearic acid, oleic acid, linoleic acid, erucic acid, and their mixed fatty acids, and glycerin, polyglycerin (glycerin polymerization degree 2 to 10),
An ester obtained by performing an esterification reaction with sucrose, sorbitol, and propylene glycol. In addition to the above esters, hydrophilically modified lecithin can also be used.

These emulsifiers may be present in the aqueous phase, or may be present in the fats and oils. When used in the aqueous phase, they are added to the aqueous phase together with the film-forming agent, stirred well, dissolved or dispersed. Used. When used in fats and oils, an emulsifier is added to the fats and oils, and the mixture is well stirred and dissolved or dispersed.

The emulsifiers listed here are preferably lipophilic emulsifiers, and can prevent aggregation of the fats and oils dispersed in the dough, and can uniformly disperse the fats and oils in a fine state in the dough.

Next, in order to produce noodles in the present invention, wheat flour, barley flour, rice flour, buckwheat flour or a mixture thereof is used as a raw material powder, and the raw material powder is mixed with the powdered fat, water or salt water or brine and, if necessary, other materials. Add additives, mix,
After shaping, compounding, rolling and cutting, raw noodles according to the usual method,
Dry noodles, boiled noodles, steamed noodles, and instant noodles can be manufactured. Macaroni and spaghetti can be manufactured by mixing the raw materials and then degassing, compressing, extruding, drying, cutting, and packaging.

In the present invention, the amount of the powdered fat added to the raw material powder is 2
To 15% by weight and 1 to 10% by weight in terms of fat and oil. If the added amount is 1% by weight or less in terms of fats and oils, the effect of adding the powdered fats and oils will not be sufficiently exhibited, and if it is 10% by weight or more, soft noodles will be obtained and the stiffness will be weak.

 Hereinafter, the present invention will be described with reference to examples.

(Example) Production of powdered oil and fat 10 g of wheat protein, 10 g of starch syrup, and 8 g of lactose were dissolved in 50 g of water, and the fat and oil dissolved by adding 2 g of stearic acid monoglyceride to 20 g of soy hydrogenated oil having a melting point of 35 ° C. was added thereto. O / W
Emulsified into molds, then homogenized and then spray-dried
A 45 g was obtained. Table 1 shows the composition of the obtained powdered fat A.

Further, the raw materials shown in Table 1 were emulsified and pulverized in the same manner as described above to produce powdered fats and oils BF having the compositions shown in Table 1. Powdered fats A to C and E were powdered by a spray drying method, and powdered fats D and F were powdered by a spray cooling method. Of the powdered fats and oils, the powdered fat D was prepared using a fat and an emulsifier, the powdered fat E was prepared using a fat and a film forming agent, and the powdered fat F was prepared using a fat and used as a comparative example.

Example 1 1,000 g of flour (medium flour), powdered fat A30 g, salt 20 g,
34 g of water is mixed and kneaded to obtain dough, and further shaping, compounding,
After rolling, raw udon was cut out using a wire cutting machine (incision No. 10).

The obtained raw udon is boiled in boiling water for 7 minutes, and the state and texture of the boiled udon are determined.
Shown in

Powdered fats and oils BF were also blended in the same manner as above to obtain raw udon, and the obtained raw udon was boiled to determine its state and texture, and the results are shown in Nos. 2 to 6 of Table-2. .

The state and texture of the boiled udon were judged by 10 panelists according to the following criteria.

Udon surface condition ○: The udon's surface is smooth and shiny, and when eaten, it has a good throat.

 Δ: The surface of the udon is smooth but not glossy.

 ×: The surface of the udon is rough and the throat is bad.

Presence or absence of waist ○: The udon is flexible when pulled, and has a good chewing feeling when eaten.

 Δ: When the udon is pulled, it lacks flexibility.

 ×: The udon is cut immediately after being pulled, and the feeling of mastication is poor.

Sauce Nori Nori tastes when udon is eaten with sauce.

 Δ: Feels slightly thin.

 ×: Feels thin.

Elongation The noodles were boiled and dipped in the udon sauce for an additional 30 minutes, and the elongation was determined according to the same criteria as for the presence or absence of the waist.

Bleeding of oil ○: Bleeding of oil was not observed on the surface of the boiled udon or on the water used when boiled.

 Δ: Seepage of oil was observed in the water used when boiled.

×: Seepage of oil was observed in the boiled udon and the water used when boiled.

Example 2 Buckwheat flour 600 g, flour (strong flour) 400 g, powdered fat B30 g,
After mixing and kneading 12 g of salt and 32 g of water, further shaping, compounding and rolling, the mixture was cut out with a wire cutting machine (incisor No. 20) and further dried to obtain dried soba.

When the obtained dried buckwheat was boiled, there was no oozing of oil on the surface of the water and the buckwheat used to boil, and the surface of the boiled buckwheat was smooth, throat good, had a waist, The glue was good, the texture was good, and the growth was small.

Example 3 1,000 g of flour (strong flour), 50 g of powdered oil and fat C, and 330 g of brackish water (containing 14 g of brackish water) were mixed, kneaded, further shaped, combined, and rolled, and then cut out with a wire cutting machine (incisor No. 20). Raw Chinese noodles were obtained.

The obtained raw Chinese noodles were not boiled in boiling water for 2 minutes in boiling water, and there was no oozing of oil and fat on the surface of the water and noodles, and the surface condition, waist and elongation of the boiled noodles were good.

〔The invention's effect〕

The present invention adds a specific amount of a specific powdered fat or oil obtained by spray-drying an emulsion obtained by emulsifying a fat or oil using an emulsifier and a film forming agent to a raw material powder of noodles, and kneads the mixture in the presence of moisture to produce noodles. In the method of producing noodles, by using powdered fats and oils having a coating that dissolves or disintegrates even in a small amount of water such as noodle dough, it is easy to uniformly disperse the fats and oils in a fine state in the noodles. It is also possible that the dispersed fats and oils do not agglomerate due to the presence of the emulsifier, and according to the present invention, the boil is hardly disturbed when boiled, the surface is smooth, there is a stiffness, and the taste is excellent, such as good stickiness. After boiling,
It has the effect of obtaining noodles with little elongation over time.

 ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-59-154951 (JP, A) JP-A-57-47395 (JP, A) JP-B-34-8844 (JP, B1)

Claims (1)

(57) [Claims] (1) O / W of fats and oils using an emulsifier and a film forming agent.
Emulsified into a type emulsion, and a fat and oil content of 20 to 80% by weight obtained by spray drying the emulsion is added to the raw material powder of noodles so that the added amount becomes 1 to 10% by weight in terms of fat and oil, A method for producing noodles, comprising kneading and making noodles in the presence of moisture.