JP3153117B2 - Manufacturing method of noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing noodles having an excellent texture.

[0002]

2. Description of the Related Art In order to improve the quality of noodles such as udon, Chinese noodles, pasta, and buckwheat obtained by processing flour such as wheat flour, rice flour or buckwheat flour, foods such as elasticity, texture, texture, etc. Feeling (texture) is an important factor.

[0003] Conventionally, in order to improve the texture of noodles, there have been proposed techniques of changing the composition of gluten in flour, adding an edible surfactant such as lecithin, and a quality improving agent such as a thickening polysaccharide. Have been.

[0004] In recent years, a quality improving agent for noodles containing curdlan, a thickening polysaccharide and / or a heat-coagulable protein, and noodles containing the same have been proposed (JP-A-2-97361). issue).

[0005]

When curdlan is added to noodles, the texture of the noodles such as stiffness and elasticity is improved, and the noodles exhibit an excellent effect of preventing boiled water and boiled water from becoming cloudy.

[0006] To produce noodles using curdlan,
It is necessary to uniformly mix the raw material flour or the like and the powdered curdlan in advance, or to knead the flour using water in which the powdered curdlan is dispersed (Japanese Unexamined Patent Publication No.
No. 97361).

[0007] However, even if curdlan is mixed with flour or the like, microscopically, the dispersibility in the flour or the like is not sufficient. Also, even if the curdlan is dispersed in water, the curdlan does not dissolve in the water, so that the curdlan immediately sinks. Therefore, when the curdlan is dispersed in water and added to, for example, flour, it must be added to the flour with constant stirring so that the curdlan does not settle, and there is a disadvantage that workability is deteriorated.

In addition, even if the noodles are microscopically observed, the dispersibility and swelling properties of the curdlan in the noodles are not sufficient, and the effect of improving the quality of the curdlan is not sufficiently exhibited at present. is there.

[0009] An object of the present invention is to provide a method for producing noodles having improved quality while improving the workability in producing noodles by adding curdlan.

[0010]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the above problems can be solved by dispersing curdlan well in water and blending it without sedimentation, and completed the present invention. I came to.

[0011] Namely, the present invention provides a process for producing noodles by blending the curdlan in cereal flour, noodles, which comprises adding an aqueous solution obtained by adding a water soluble thickener and curdlan grain flour And a method for producing the same.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Curdlan used in the present invention is a heat-coagulable polysaccharide mainly composed of a β-1,3-glucoside bond, and is insoluble in water. The card run is
It is produced by a microorganism of the genus Alcaligenes or Agrobacterium. More specifically, curdlan is Alcaligenes faecalis varmixoxenez (Alc
alignene faccalis var. m
yxogenes) strain 10C3K [Agricultural biological chemistry vol. 30, p
196 (1966)], Alcaligenes faecalis
Barmixogenes (Alcaligenese fa)
ccalis var. myxogenes) strain 1
Mutant OCT3K NKT-u (IFO 13140),
Agrobacterium radiobacter (IFO 131
27) and its mutant U-19 (IFO13126)
And the like.

[0013] noodles production method of the present invention, prepared noodles by adding thicken aqueous solutions in cereal flour The combined use of water-soluble thickener in order to improve the dispersibility in water of curdlan The thickener for increasing the viscosity of water includes a water-soluble thickening polysaccharide or a water-soluble starch degradation product.

Examples of the water-soluble thickening polysaccharide include xanthan gum, locust bean gum, tara gum and guar gum.

Examples of the water-soluble starch hydrolyzate include starch syrup and indigestible dextrin.

The water to which these water-soluble thickeners are added is
Although it depends on the particle size of the curdlan to be dispersed, it is usually 15
It is preferable to have a viscosity of at least cp, preferably at least 40 cp. If the viscosity of water is less than 15 cp, the curdlan will settle immediately, and if the viscosity of water is in the range of 15 to 40 cp, the curdlan will usually be about 2 hours. Can be prevented, and when it exceeds 40 cp, the curd run can be stably dispersed for one day (24 hours) or more. It should be noted that the smaller the particle size of the curdlan, the better the dispersibility in the liquid and the more difficult it is to settle. Therefore, if the curdlan powder is very fine, the viscosity may be 15 cp or less.

As the above-mentioned water, what is generally called kneading water is used, and an additive such as common salt may be added to the kneading water.

In order to produce noodles by the method of the present invention, curdlan is added to 100 parts by weight of flour such as flour in an amount of 0.1%.
The kneading water may be added so as to be 0.5 to 2 parts by weight, preferably 0.1 to 0.5 part by weight. If the amount of curdlan added is less than 0.05 parts by weight, no sufficient quality improving effect will be obtained, and there will be little difference from the case where no curdlan is added. Further, if it is added in excess of 2 parts by weight, improvement in texture (strength and elongation of the noodles) in proportion to the increase in the added amount cannot be expected, and the cost is increased, which is not preferable.

In order to produce noodles by the method of the present invention, first, a predetermined amount of a water-soluble thickener is added to kneading water to prepare kneading water having a viscosity of, for example, 15 cp or more, preferably 40 cp or more. Either disperse the curdlan in water, or simultaneously add a predetermined amount of a water-soluble thickener and curdlan to the kneaded water and stir to impart viscosity to the kneaded water and disperse the curdlan. way what to prevent sedimentation of curdlan is mixed with grain flour of wheat flour, salt and if necessary kansui, starch, eggs, vegetable proteins, homogeneously mixed with with auxiliaries such as thickening polysaccharides Then, the noodles may be produced by molding in a conventional manner. At this time, in the present invention method, is after the preparation of the kneading water in which is dispersed the curdlan, even without any stirring connections water can be maintained curdlan in a stable dispersion state, thus mixing cereal flour This eliminates the complexity of having to stir constantly as in the prior art, and greatly improves workability.

The noodles in the present invention include flour, rice flour,
It is a food obtained by kneading flour such as buckwheat flour, and includes, for example, udon, buckwheat, Chinese noodles, pasta such as spaghetti, gyoza skin, and Shumai skin.

Now, the present invention will be described in further detail with reference to Examples.

[0022]

【Example】

Example 1, Comparative Examples 1-3 (udon) Preparation of kneaded water (in the case of Example 1) 45 g of salt, 3 g of curdlan, xanthan gum (trade name "Orno X-2",
0.6 g of Organo Co., Ltd.) and locust bean gum (trade name "Orno L-1", manufactured by Organo Co., Ltd.)
0.03 g was added, and the mixture was stirred and mixed to prepare kneaded water. The kneaded water thus prepared did not settle out of curdlan even after standing for 24 hours, and could be used without any agitation during the production of the udon.

(Comparative Examples 1 and 2) To 480 g of water, 45 g of salt, 0.6 g of xanthan gum and 0.03 g of locust bean gum were added and mixed with stirring to prepare kneaded water.

(In the case of Comparative Example 3)
g was added and stirred and mixed to prepare kneaded water.

Production of Udon In Example 1, the kneaded water prepared in Example 1 was added to 1500 g of all-purpose flour and kneaded with a mixer for 15 minutes to obtain a noodle dough.

In Comparative Example 1, 3 g of powdered curdlan was added to 1500 g of all-purpose flour, kneading water for the comparative example prepared above was added, and these were kneaded with a mixer for 15 minutes to obtain noodle dough.

In Comparative Example 2, kneading water for Comparative Example prepared above was added to 1500 g of all-purpose flour, and these were kneaded with a mixer for 15 minutes to obtain noodle dough.

In Comparative Example 3, 3 g of powdered curdlan, 0.6 g of xanthan gum and 0.03 g of locust bean gum were added to 1500 g of all-purpose flour, and kneaded water for the comparative example prepared above was added. For 15 minutes to obtain noodle dough.

Next, each noodle dough was rolled with a rolling roll to form a noodle belt having a noodle thickness of 2.3 mm. Noodles were cut out with 12 incisors to obtain udon. Next, in boiling water, after boiling until the water content becomes 74 to 75%, in order to evaluate the boiled udon, physical evaluation by measuring the breaking strength and elongation in a tensile test and sensory evaluation were performed. . Table 1 shows the results.

[0030]

[Table 1]

(Tension test) One boiled noodle string was fixed to a length of 2 cm using a rheometer (manufactured by San Kagaku Co., Ltd., CR-200D), and the table descending speed was 6c.
A tensile test was performed at m / min.

The measured values were obtained by performing a tensile test 10 times per test, and taking the average value of the remaining 8 points excluding the upper and lower points.

(Sensory Test) Sensory evaluation was carried out by six skilled panelists based on the following criteria based on the product without curdlan (Comparative Example 2). The numerical values in the table represent the average values of six persons.

+5: Chewy, firm, viscoelastic. It tastes good. Very delicious.

↑ 0: Standard ↓ -5: No crunch, firmness, and viscoelasticity. Bad taste. Very bad.

As is clear from the results shown in Table 1, the udon produced by the method of the present invention is excellent in physical evaluation such as tensile strength and elongation, and also excellent in texture (texture) such as chewyness and stiffness. It was a very delicious noodle. On the other hand, only the thickening polysaccharide was added to the kneading water in advance, and the thickening polysaccharide of the udon, the powdered curdlan and the powder of Comparative Example 1 was added to the flour without adding the powdered curdlan to the kneading water. The udon of Comparative Example 3 which was added to the flour showed a comparatively curdling effect, but was inferior in physical evaluation and sensory evaluation as compared with the noodle of Example 1.

Example 2, Comparative Examples 4 and 5 (Chinese noodles) Preparation of kneaded water (in the case of Example 2) 30 g of salt, 3 g of curdlan and 480 g of water (Kansui H, trade name, Organo Corporation) 15g) and a starch decomposition product (trade name "SR-
7 "and 192 g of Organo Co., Ltd. were added and stirred and mixed to prepare kneaded water. . The prepared kneading water was not dispersed even after standing for 24 hours, and was uniformly dispersed.

(Comparative Examples 4 and 5) To 480 g of water, 30 g of common salt, 15 g of the same brine as in Example 2 and 192 g of a starch decomposition product were stirred and mixed to prepare kneaded water.

Manufacture of Chinese noodle Example 2 was prepared in the same manner as in Example 2 previously prepared with 1500 g of semi-strong flour.
Kneaded water was added, and these were kneaded with a mixer for 15 minutes to obtain noodle dough.

In Comparative Example 4, 3 g of powdered curdlan was added to 1500 g of semi-strength powder, kneading water for the comparative example prepared above was added, and these were kneaded with a mixer for 15 minutes to obtain noodle dough.

In Comparative Example 5, kneading water for Comparative Example prepared above was added to 1500 g of semi-strength powder, and these were mixed with a mixer for 15 minutes.
The mixture was kneaded for a minute to obtain a noodle dough.

Next, each of the noodle doughs was rolled with a rolling roll to form a noodle belt having a noodle thickness of 1.3 mm. The noodles were cut out with 22 incisors to obtain Chinese noodles. Next, in boiling water, after boiling until the water content becomes 74 to 75%, to evaluate the boiled noodles, according to Example 1, physical evaluation by measuring the breaking strength and elongation in a tensile test,
Sensory evaluation was performed. Table 2 shows the results.

[0043]

[Table 2]

As is evident from the results in Table 2, the Chinese noodle produced in Example 2 by the method of the present invention is excellent in physical evaluations of tensile strength and elongation, and further has a chewy texture.
It was also excellent in the texture (texture) of Koshi, and was a very delicious Chinese noodle. On the other hand, the Chinese noodles of Comparative Example 4 in which the powdered curdlan was added to the semi-strength powder without adding to the kneading water had a relatively good curdlan effect, but were physically evaluated as compared with the Chinese noodles of Example 2. And the sensory evaluation was inferior.

[0045]

According to the method of the present invention, the workability in the production of noodles by adding curdlan is remarkably improved, and the noodles obtained in comparison with the case where curdlan and a thickener are added in powder form are obtained. It can improve its own physical quality and texture.

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/16-1/162

Claims (3)

(57) [Claims] 1. A process for producing noodles by blending the curdlan in cereal flour, a manufacturing method of noodles, which comprises adding an aqueous solution obtained by adding a water soluble thickener and curdlan in cereal flour. 2. The method for producing noodles according to claim 1, wherein the water-soluble thickener is a water-soluble thickening polysaccharide. 3. The method for producing noodles according to claim 1, wherein the water-soluble thickener is a water-soluble starch degradation product.