JP3118333B2 - Manufacturing method of noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to noodles and a method for producing the same. In particular, noodles having a waist and crispness, having a good texture and taste, and capable of keeping such a good texture without deterioration even after long-term storage, and a method for producing the same About.

[0002]

2. Description of the Related Art Noodles are usually prepared by mixing water and, if necessary, auxiliary materials and additives with a main material consisting of flours such as flour and kneading to produce a noodle dough. The dough is composited and rolled to form a noodle band, and it is manufactured by making it into each shape such as noodle strings and noodle skins.If necessary, dough aging, noodle band aging, and noodle string aging are performed. ing.

[0003] In recent years, with the advance of noodle-making technology, even when using machine-made noodles, it is possible to obtain noodles having a texture close to that of hand-puffed or hand-rolled noodles, that is, crisp, elastic and crisp. However, there are still unsatisfactory aspects, and there is a demand for noodles having a better texture and taste.

On the other hand, hand-rolled noodles are usually kneaded with flour to which water and salt have been added to form dough, which is then spread, cut, wrapped, oil-returned, smoothed, twisted and stretched. It is manufactured through extremely complicated and laborious processes such as drying, cutting, and sizing. And hand-rolled noodles manufactured through such a complicated process may be shipped immediately as they are, but they are not immediately shipped, but packed in wooden boxes with gaps, stacked in large numbers and stacked in a warehouse. When stored and passed through the hot and humid rainy season, causing so-called “yaku”, the oily smell of the applied oil is removed, and the constituent changes of the noodles themselves occur, causing It is possible to obtain a fine noodle having a small amount of elasticity, a crisp good texture and a good taste. For this reason, troublesome hand-rolled noodles are in high demand, despite being quite expensive.

[0005] However, hand-rolled noodles, especially hand-rolled noodles, which particularly cause trouble, are extremely complicated and time-consuming, as is apparent from the above-mentioned manufacturing process, and are extremely difficult to manufacture because of the need to extend the rainy season. It takes a long time.
For this reason, there has been a demand for a method for easily and quickly manufacturing noodles having excellent texture and taste, such as those of unpleasant plain noodles, by mechanical noodles.

[0006]

Under the circumstances described above, the present applicant has continued his research, and has been able to easily and easily produce noodles having excellent texture and taste comparable to the unpleasant noodles by using machine-made noodles. A method that can be manufactured was first developed and filed (Japanese Patent Application No.
No. 121070). Japanese Patent Application No. 4-12 by the present applicant
In the method of No. 1070, a specific amount of fats and oils and lipase are added to flour such as flour when producing noodles, and this method caused trouble by machine-made noodles. It is possible to easily obtain noodles with improved texture and taste having waist and crispness comparable to hand-rolled noodles.

The present inventors have further studied the above-mentioned method developed by the present applicant. As a result, in the above-mentioned method for producing noodles by adding fats and oils and lipase, kneading of raw materials is performed under reduced pressure. It has been found that not only the texture and taste of the noodles immediately after the production are good, but also the excellent texture and taste are maintained without deterioration after long-term storage. In addition, the present inventors, in the kneading under reduced pressure, the production technology of such noodles developed by the present inventors to use the fats and oils and lipase, the fats and oils and lipase are previously added to the raw material. Instead, it has been found that when the surface of a noodle band or a noodle string obtained from the kneaded dough is treated with fat or oil and lipase, similar excellent noodles without deterioration over time can be obtained.

[0008] In general, when fats and oils are added during kneading in the noodle-making process, the whole noodles become hard and crisper, and when lipase is directly added to the noodle dough, it is used as a cutting blade in the production of noodles. It has been conventionally thought that the quality of noodles deteriorates because it acts on oils and fats originally contained in fats and oils and inhibits the formation of gluten, and kneading of raw materials is carried out under reduced pressure, and The present inventor has found that when adding fats and oils and lipase to, or treating the surface of a kneaded noodle band or noodle string with fats and oils and lipase, it is possible to obtain noodles having good texture and taste as they are even after a lapse of time. The above findings by the present inventors are completely unexpected from such conventional findings.

[0009] In order to produce chewy noodles having a good texture, kneading of the raw materials is also known under reduced pressure (JP-A-58-190362 and JP-A-59-190362). 2666, JP-A-59-213373, etc.), these methods are mainly intended to improve the texture of the noodles immediately after production, and kneading under reduced pressure is produced using oils and fats and lipase. It was not previously known that the deterioration of the noodles over time could be prevented,
From this point, the above-mentioned discovery by the present inventors is unexpected.

Therefore, in the present invention, in the production of noodles, the raw material is kneaded under reduced pressure, and at the same time, the fat or oil and lipase are contained in the raw material, or the noodle band or kneaded dough obtained from the kneaded dough is used. A method for producing noodles, comprising treating the surface of a noodle string with fat and oil and lipase. And this invention includes the noodles manufactured by the method.

First, the present invention is to knead the raw materials under reduced pressure. The degree of decompression at that time can be changed and adjusted according to the type of noodles, the type and composition of raw materials to be used, the amount of water added, etc., but generally 360 mmHg or less is preferable because the viscoelasticity is high and the crunch is good. It is preferable from the viewpoint of producing noodles, particularly preferably 160 mmHg or less.

[0012] The method and apparatus for kneading the watered raw materials and other kneading conditions are not particularly limited as long as the conditions for kneading the noodle raw materials under reduced pressure are not limited, and may be determined according to the type of noodles to be produced. Any of commonly used methods, devices and conditions can be employed. As the kneading apparatus, it is preferable to use a kneading apparatus having a reduced-pressure suction means and capable of maintaining the kneading area under the above-described reduced-pressure conditions.

In the present invention, as a raw material for noodles, flours (flour such as flour, rice flour, barley flour, buckwheat flour, etc., starches such as corn starch, potato starch, soy flour, etc.) which are usually used for the production of noodles ), Other auxiliary materials and additives (for example, salt and emulsifier) can be used as appropriate, and the mixing ratio thereof is not particularly limited.

Next, in the present invention, it is necessary to add fats and oils and lipase to such raw materials for noodles, or to treat the surface of a noodle band or noodle string produced from noodle dough with fats and oils and lipase. . When adding fats and oils and lipase to the noodle raw material, the fats and oils are 0.5 to 2% by weight (hereinafter simply referred to as%) based on the weight of flour such as wheat flour,
It is preferable to add 0.8 to 1.3%, and 50 to 200 units, preferably 80 to 150 units of lipase per 1 g of flour such as flour. If the added amount of fats and oils is less than 0.5%, it becomes difficult to obtain noodles having high elasticity, crispness, good texture and taste, as in the noodles which caused troubles, while more than 2% If there is too much, a strong oily smell will remain in the noodles. On the other hand, if the amount of lipase is less than 50 units, the elasticity is also high, and it becomes difficult to obtain crisp, noodles with good texture and taste. On the other hand, if it is more than 200 units, the enzyme reaction proceeds too much. The texture is rather poor.

[0015] When the fats and oils and lipase are added in advance, they may be added at any time before the kneading of the noodle dough is completed. For example, kneading of the dough before, during or after adding water to the raw material powder. Sometimes can be added. The fat and oil and the lipase may be added simultaneously or sequentially. In particular, it is desirable to disperse or dissolve lipase in water in advance and to add it to the raw material powder or the dough kneaded to some extent, since it can be uniformly dispersed in the dough. Among them, when the water to be added is a saline solution, the water to be added is divided into two, one is a saline solution in which fats and oils are dispersed, and the other is a water solution in which lipase is dissolved, and these are added simultaneously or separately. This method is preferable because it does not inactivate the lipase and the fats and oils do not undergo decomposition in advance. From the point of keeping the reduced pressure during kneading good, before and immediately after charging raw materials such as flour to the kneading device,
It is preferable to add fats and oils and lipase to the raw materials.

When the surface of the noodle band or noodle string is treated with fat or oil and lipase, the surface of the noodle band or noodle string formed from the noodle dough is coated with 0.5 to 2. 0 g, preferably 0.8-1.0 g,
The lipase may be treated at a rate of 5000 to 20000 units, preferably 8000 to 15000 units. The treatment of the surface of the noodle band or noodle string with fats and oils and lipase disperses the lipase in fats and oils, and in some cases further dilutes it with a solvent that can be used for foods such as ethanol, and casts it on the surface of the noodle band or noodle strings It is preferable to apply, spray, or the like by an appropriate method such as brushing, spraying, or the like.

Examples of the type of fats and oils to be used include vegetable oils such as salad oil, cottonseed oil, and soybean white squeezed oil. Among them, salad oil is preferred because it has a low oily smell. Although any lipase can be used, for example, those derived from microorganisms such as Rhizopus are preferable in terms of stability, availability, and the like, and such lipases are referred to as "lipase" [Nagase Sangyo Co., Ltd.] Manufactured).

The "lipase titer (unit)" in the present invention is defined as "enzyme utilization handbook".
First edition, pages 230 to 233, published by Chijin Shokan Co., Ltd. (June 25, 1980), a value measured according to the method described in "4.6 Measuring Lipase".

The noodle dough obtained by kneading under reduced pressure is then subjected to compounding, rolling, cutting (cutting) and the like by a conventional method to produce noodles. At that time, it is preferable to perform dough aging, noodle band aging, and noodle string aging. The aging and rolling may be performed in the air or under reduced pressure. When aging and rolling are performed under reduced pressure together with kneading, the viscoelasticity of the noodles becomes higher, and it is possible to produce noodles having a better texture. When rolling is performed under reduced pressure together with kneading, for example, a method and an apparatus described in JP-A-60-244269 filed by the present applicant can be used. When noodle dough is aged, generally about 20-35 ° C
For a predetermined time (usually 0.5 to 1.5 hours).
Further, the noodle dough kneaded under reduced pressure is put into an extruder such as a pasta extruder to be degassed, extruded into a noodle belt, and further ripened and rolled as required, and further improved viscoelasticity and chewy noodles. Can be manufactured.

According to the method of the present invention, noodles such as udon, noodles, cold wheat, somen, buckwheat, chinese noodles, and noodles (such as gyoza and shumai) can be produced.
These noodles include raw noodles, boiled noodles, steamed noodles, semi-dried noodles, dried noodles,
It can be distributed and sold in any form such as frozen noodles.

[0021]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[0022]

【Example】

<< Example 1 >> (1) To 1000 g of flour (medium flour), 30 g of salt,
After adding 10 g of salad oil and 250 g of water and preliminary kneading, lipase [Lilipase A-1 manufactured by Nagase & Co., Ltd.]
0 ", titer; 1,000,000 units per gram of enzyme]
Is dispersed in 100 g of water so that the following titer is obtained, and the mixture is added to a mixer (manufactured by Tokyo Menki Co., Ltd.) maintained at a reduced pressure of 160 mmHg and kneaded for 10 minutes. Remove from room temperature (27
° C) for 1 hour to ripen the dough. Then, after compounding it, the final thickness is about 1.0 m with rolling rolls step by step.
m to produce a noodle band, which was cut out with a # 30 cutting blade. The noodles obtained as a result were dried by a conventional method to obtain dry noodles (somen; water content: 14.0%).

(2) Immediately after the production, 100 g of the dried noodles obtained in the above (1) were boiled in 1 liter of boiling water for 2 minutes until they became edible, and all were boiled to obtain 290% boiled noodles. The texture and taste of the obtained boiled noodles were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below, and the average value is shown in Table 2 below.

(3) A part of the dried noodles obtained in the above (1) is stored for 3 months at a temperature of 30 ° C. and a humidity of 60%, and then 100 g thereof is boiled in the same manner as in the above (2) to obtain The texture and taste of the boiled noodles were evaluated in the same manner as above,
Table 2 shows the results.

Example 2 (1) 30 g of sodium chloride and 350 g of water were added to 1000 g of flour (medium flour) and kneaded in advance, and then 160 mmHg
Mixer (manufactured by Tokyo Menki Co., Ltd.) kept under reduced pressure
And kneaded for 10 minutes. The kneaded dough was taken out of the mixer and allowed to stand at room temperature (27 ° C.) for 1 hour to ripen the dough. Next, after it was combined, it was rolled stepwise by a rolling roll until the final thickness became about 1.0 mm to produce a noodle belt. Dissolve 2 g of the above-mentioned “Lilipase A-10” in salad oil at 40 ° C. on the entire surface of one side of this noodle belt and prepare 200 g
After uniformly applying 10 g of the prepared enzyme solution, cut it out with a # 30 cutting blade and dry the obtained noodle strings by a conventional method to dry noodles.
(Somen; water content 14.0%) was obtained.

(2) 100 g of the dried noodles obtained in the above (1) are boiled in the same manner as in Example 1 immediately after the production and after storage for 3 months at a temperature of 30 ° C. and a humidity of 60%. The noodles were raised and boiled, and their texture and taste were evaluated by panelists in the same manner as in Example 1, and the results are shown in Table 2.

Comparative Example 1 Dry noodles were produced in the same manner as in Example 1 except that kneading was carried out while keeping the inside of the mixer at normal pressure.
After storage at 0 ° C. and 60% humidity for 3 months, the mixture was boiled, and its texture and taste were evaluated by panelists as in Example 1. The results are shown in Table 2.

Comparative Example 2 A test was performed in the same manner as in Comparative Example 1 except that the addition ratio of lipase was 10 times that in Comparative Example 1. Table 2 shows the results.

Comparative Example 3 Dry noodles were produced in the same manner as in Example 2 except that kneading was performed while maintaining the inside of the mixer at normal pressure. This was carried out in the same manner as in Example 2,
After storage for 3 months at 60 ° C. and a humidity of 60%, the mixture was boiled, and its texture and taste were evaluated by panelists in the same manner as in Example 1. The results are shown in Table 2.

Comparative Example 4 (1) A raw material mixture consisting of 1000 g of flour (medium flour), 30 g of salt and 350 g of water was mixed under reduced pressure in the same manner as in Example 1 without using fats and oils and lipase. The kneaded dough is taken out of the mixer and left to stand at room temperature (27 ° C.) for 1 hour to ripen the dough. Then, compounding, rolling, cutting out and drying are performed in the same manner as in Example 1 to obtain dry noodles (water content: 14.0%). %). The dried noodles were boiled immediately after production and after storage at 30 ° C. and a humidity of 60% for 3 months in the same manner as in Example 1, and their texture and taste were evaluated by panelists in the same manner as in Example 1. It is shown in Table 2.

[0031]

[Table 1]

[0032]

[Table 2]

From the results shown in Table 2 above, in Examples 1 and 2 in which noodles are manufactured by kneading under reduced pressure using fats and oils and lipase, the hardness is extremely moderate and rich in viscoelasticity. However, it can be seen that noodles with extremely good texture and taste are obtained, and that such good texture and taste are kept almost unchanged after storage for three months. On the other hand, it can be seen that in the comparative examples 1 and 3 in which the noodles are manufactured under normal pressure, the texture and taste of the noodles are considerably inferior although the fats and oils and the lipase (100 units / g) are used.

Furthermore, fats and oils and a large amount of lipase (100
0 unit / g) to produce noodles under normal pressure, while noodles having a good texture and taste can be obtained immediately after production, but the change over time is large and after storage for 3 months Indicates that the texture (especially viscoelasticity) and the taste are reduced. And although kneading | mixing of the noodle raw material is performed under reduced pressure, in the case of the comparative example 4 which does not use fats and oils and lipase, it turns out that the texture and taste of a noodle are considerably inferior.

Example 3 A kneaded dough manufactured in the same manner as in Example 1 was put into a pasta machine (manufactured by BUHLER), degassed (160 mmHg), extruded into a 3 mm-thick noodle belt, and then heated at room temperature for 1 hour. Dry noodles were produced in the same manner as in Example 1 except that the noodles were aged for a while. The texture and taste of the boiled noodles when they were boiled immediately after production and after storage for 3 months were evaluated by 10 panelists in the same manner as in Example 1, and the results are shown in Table 3 below.

[0036]

[Table 3]

[0037]

According to the method of the present invention, when boiled, it has a moderate hardness, is rich in viscoelasticity, has a waist, is crisp, and is comparable to troubled hand noodles. Noodles having a good texture and taste can be produced very easily by machine-made noodles and other methods, and such a good texture and taste can be stably maintained with little change even after long-term storage. Dripping.

Claims (3)

(57) [Claims] In producing noodles, raw materials are kneaded under reduced pressure, and the fat or lipase is contained in the raw materials, or the surface of a noodle band or noodle string obtained from the dough after kneading. Of noodles, comprising treating noodles with oil and fat and lipase. 2. The method according to claim 1, wherein the kneading is performed under reduced pressure of 360 mmHg or less. 3. Noodles produced by the method of claim 1 or 2.