JP3353464B2 - Method for producing boiled noodles used for small-sized cold noodle-type cooked noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing boiled noodles used for small-sized cooled noodle-type cooked noodles. In the present specification, “chilled noodle-type cooked noodles” means, for example, boiled noodles are stored together with noodle soups and ingredients in a container made of, for example, polystyrene, and the boiled noodles are directly attached to the noodle soup without reheating. Or put the noodle soup,
This means a product form that can be eaten with ingredients as cold noodles. The term "small articles" refers to noodles having relatively thin noodle strings, specifically, Japanese soba excluding udon, hiyamugi, Chinese noodles, and the like.

[0002]

2. Description of the Related Art Noodle-type cooked noodles (hereinafter simply abbreviated as "cooked noodles") are used as a substitute for tableware, and noodle soup is directly applied to the boiled noodles in the container or boiled. Since noodles can be dipped in noodle soup and eaten together with ingredients, they are sold at convenience stores and the like as products with excellent convenience.

[0003] Boiled noodles used in such cooked noodles have a water content of 30 to 36% (% by weight, the same applies hereinafter).
Boiled raw noodles are generally used, and their shelf life is about three days including the date of manufacture.

[0004]

However, when boiled noodles are used as cooked noodles after boiled raw noodles, they are eaten several hours to several days after being boiled. It will be different from boiled noodles.

[0005] That is, the boiled noodles immediately after the boiling have different moisture contents at the center and the surface of the noodles, and the water distribution is in a state of gradient. When chewing the boiled noodles immediately after such boiling, the center of the noodles has a firm texture and the outside has a soft texture, and is evaluated as a so-called "crispy and stiff". further,
Since water adheres to the surface of the noodles, this contributes to the smoothness of the noodles. On the other hand, boiled noodles that are eaten after a while after boiling, because the moisture on the surface of the noodles shifts to the center during storage, the gradient of the moisture content between the center and the surface of the noodles disappears, and the distribution of moisture is uniform. Become. The texture of the boiled noodles in this state has a soft texture with a feeling of looseness and weak crunch. In addition, the moisture attached to the surface of the boiled noodles is also eliminated, so that the noodles are not as smooth as the boiled noodles immediately after boiling.

In addition, when boiling raw noodles, "boil and melt" occurs, and a phenomenon that the surface of the noodles is roughened is observed. When eating such boiled noodles that have melted or roughened the surface of the noodles, the moisture attached to the surface of the noodles is transferred to the inside of the noodles, and the smoothness and smoothness of the boiled noodles are also affected. I can't feel it.

Therefore, the present invention provides a boil for cooked noodles that can provide the same chewyness, smoothness, and smoothness as immediately after boiling even after the storage period of the cooked noodles in a container for about the shelf life. The purpose of the present invention is to provide a method for producing noodles.

[0008]

In other words, the method for producing boiled noodles for use in the finely chilled noodle-type cooked noodles according to the present invention comprises the steps of drying noodle-produced and cut noodle strings to a moisture content of 10 to 14%. The water content of the noodles after boiling is 70.5 ~
The method is characterized in that the boiling time is adjusted so as to be in the range of 73.0% and the water is boiled.

In the present invention, it is necessary to dry the noodle strings which have been made and cut out once until the moisture content is in the range of 10 to 14%. By this drying, the noodles become denser and the gluten structure in the flour, which is a raw material of the noodles, becomes stronger. Therefore, when boiling, less boiling melts, as a result, the surface of the noodles have a smooth and smooth feeling,
Boiled noodles with the corners of the noodles firm can be obtained.

In the case of conventional boiled noodles from raw noodles,
While the gradient of the moisture content inside the noodles disappears during storage and the crunch becomes weaker, in the present invention, the noodle strings are dried once and then boiled, so that the gradient of the moisture content inside the noodles during the storage is reduced. Even when the noodles are gone, the noodles themselves feel firm and crunchy.

If the noodle strings are not dried until the water content becomes 14% or less, the above-mentioned texture cannot be obtained when boiled noodles are produced, and rot tends to occur during storage in the state of the noodle strings. On the other hand, even if the drying is promoted so that the water content is less than 10%, the drying time and the drying cost are increased, and the effect of the drying is not improved.

Further, in the present invention, when boiling the noodle once dried, it is necessary that the water content of the noodle after boiling is in the range of 70.5 to 73.0%. In the present specification, the “moisture content of the boiled noodles”
It means the water content of the boiled noodles after the boiled noodles are washed with water as usual, cooled with cold water and drained in a colander. To elaborate, add the boiled noodles to a colander,
C. in tap water (running water) for 30 seconds, further cooled in about 2 liters of cold water at 2 ° C. for 30 seconds, taken out of the cold water, tilted the colander and drained by its own weight for 30 seconds,
After the monkey is shaken and drained 30 times per second, the water content of the boiled noodles is measured. The moisture content of the boiled noodles can be set to an appropriate value by adjusting the boiling time. The boiling time varies depending on the raw materials of the noodles and the mixing ratio thereof, even if the moisture content of the noodles after boiling is the same. The correlation between the boiling time and the water content of the boiled noodles is
It can be easily determined by performing a simple preliminary experiment using the provided noodles. If the moisture content of the boiled noodles is less than 70.5%, the boiled noodles will be hard and will feel loose during eating. On the other hand, the water content is 73.
If it exceeds 0%, the boiled noodles become crunchy and have a brittle texture.

[0013] As flour and buckwheat flour as raw materials for noodles, those conventionally used can be used. In addition, starch may be added to these raw materials for the purpose of early boiling, and an auxiliary raw material for improving the coloring, taste, and texture of the noodles may be added as necessary. The method of noodle making and cutting can be performed according to a conventional method, and no special method is required. The drying of the noodle strings is performed, for example, at a temperature of 30 ° C. and a humidity of 70 to 80% until a predetermined moisture content is reached.

The shape of the noodle strings is not particularly limited, but if the noodles are too thick after boiling, the noodles tend to feel loose and have poor taste and texture. From such a viewpoint, it is desirable that the noodle thickness of the boiled noodles after the boiling be 2.1 mm or less, and when preparing the noodle strings, What is necessary is just to be a shape. For example, in the case of Japanese soba, the shape at the time of cutting out the noodles is 18 to 22 in the number of the cutting blade (noodle width is about 1.25 to 1.67 mm), and the noodle thickness is 1.4 mm or less (thinner than 0.9 mm). Is difficult to manufacture), and the shape of the noodle strings after drying slightly varies depending on the raw materials of the noodles used and the manufacturing conditions, but generally, the noodle width is 1.2 to 1.7 mm and the noodle thickness is 1.3 mm or less. It is desirable that

The boiled noodles boiled so as to have a predetermined water content by adjusting the boil time are placed in a container for cooked noodles, and then put in about 5
Stored at a temperature of ° C. A regular cooking noodle container is a container with a fitting lid and has a structure that makes it difficult to dry. Even if it is stored in the container for about three days, there is substantially no change in the water content of the boiled noodles. An almost constant moisture content can be maintained during the period.

[0016]

The present invention will be described below in detail with reference to examples.
All "parts" in Examples are parts by weight. In addition, the moisture content of the noodle was measured as follows. That is, about 10 g of a noodle sample is weighed and weighed accurately in an aluminum cup weighed in advance. This was dried at 135 ° C. for 2 hours using a thermostatic dryer (manufactured by EYELA, Windy Oven WFO 450D), allowed to cool in a desiccator for 30 minutes, and then precisely weighed.
The value calculated by (reduced weight / noodle weight before drying) × 100 is defined as the water content (%). [Japan Food Manufacturers Association, Food Analysis Method Editorial Committee: “Food Analysis Method”, p.42, Korin (1982)
Reference] The shape of the noodles was measured using a digital caliper (CD-15B, manufactured by Mitutoyo Corporation).

Example 1 : 70 parts of flour for nipple flour (manufactured by Nisshin Flour Milling Co., Ltd., trade name "Auchon") and buckwheat flour (produced by Ishimori Flour Milling Co., Ltd.)
Using 30 parts, 30 parts of water containing 2 parts of salt were added to the mixture and mixed, followed by noodle making and cutting according to a conventional method, noodle width 1.36 mm (count 22), noodle thickness 1.3 m.
m noodle strings. Next, this is heated to a temperature of 30 ° C. and a humidity of 70 to
It was blow-dried under the condition of 80% to prepare the following three types of noodle string samples.

Sample a: Water content 12.5% Noodle width 1.3 mm, noodle thickness 1.2 mm Sample b: Water content 20.4% Noodle width 1.3 mm, noodle thickness 1.25 mm Sample c: Water content 31. 1% (not dried)

Weigh 100 g of each of these samples,
It is boiled in 2 liters of boiling water (pH adjusted to 5.2 with malic acid and sodium malate), and the water content of the noodle after boiling (that is, the water content of the boiled noodle) is 71 to 72.
% And the boiling time was adjusted for each sample.
Open the boiled noodles in a colander, and tap water at 15 ° C (running water)
And then cooled in about 2 liters of cold water at 2 ° C. for 30 seconds. Next, the colander was taken out of the cold water, and the colander was tilted and drained with its own weight for 30 seconds.
The water content and shape of the boiled noodles after shaking and draining the round monkey were measured. The results are shown below.

Boiled noodle of sample a: moisture content 71.5% noodle width 2.15 mm, noodle thickness 1.9 mm Boiled noodle of sample b: moisture content 71.6% noodle width 2.2 mm, noodle thickness 1.9 mm sample boiled noodles: water content 71.2% noodle width 2.2 mm, noodle thickness 2.0 mm

200 g of the above-mentioned boiled noodles were placed in a fitting lid container with a middle plate made of polystyrene (length 150 mm × width 150 mm × height 80 mm, manufactured by Tokan Kogyo Co., Ltd.), covered and covered at 5 ° C. for 2 days. After storage, the boiled noodles in the container were served with noodle soup for eating and sensory evaluation. Table 1 shows the results. The water content of the boiled noodles did not substantially change between when the noodles were placed in the container and when they were eaten.

[0022]

TABLE 1 there noodle samples noodles water boiling time water Comment DOO a 12.5% 5 min 30 sec 71.5% moderate chewy boiled after drying, noodles surface is slightly crunchy smooth b 20.4% 4 minutes 71.6% , Noodles slightly rough 31.1% 2 minutes 30 seconds 71.2% noodles are weak and rough, as can be seen from Table 1, even when boiled noodles have the same moisture content, 14 moisture content
%, The texture and smoothness of the boiled noodles deteriorate.

Example 2 Nippon Soba The noodle strings of the dried sample a prepared in Example 1 (water content 1
2.5%, noodle width 1.3 mm, noodle thickness 1.2 mm)
g, weighed, and boiled in 2 liters of boiling water (pH adjusted to 5.2 with malic acid and sodium malate), and the water content of the boiled noodles (that is, the water content of the boiled noodles) is 70.0 to The boiling time was adjusted to 73.5% and the boiling time was adjusted to obtain five types of boiled noodles having different moisture contents. The boiled noodles were poured into a colander, washed with water, cooled and drained in the same manner as in Example 1 to measure the water content and the shape of the boiled noodles. The sensory evaluation was performed as in Example 1.
Table 2 shows the results. The shape of the boiled noodles was 5.15 mm in noodle width and 1.9 mm in noodle thickness in all five types.

[0024]

TABLE 2 boiled noodles boiling time water Comment preparative 4.5 minutes 70.0 hard, there are 5 minutes 71.3% moderate crunchy is Bosotsuki, Bosotsukinashi 5 minutes 30 seconds 71.5% moderate texture 6 minutes 72.5% with no looseness 63.5 minutes without looseness 73.5% Crunchy and brittle As can be seen from Table 2, the moisture content of the boiled noodles is 70.0%
And 73.5% have poor crunch and a feeling of looseness.

Example 3 : Wheat flour as raw material powder of Chinese noodles (trade name "Tokujaku" manufactured by Nisshin Seifun KK)
Using 100 parts, add 2 parts of salt, 36 parts of water containing 1 part of Kansui (manufactured by Maruto Kasei Co., Ltd.) and 0.1 part of gardenia pigment (manufactured by Riken Vitamin Co., trade name "YG-30"). Mixing, noodle making and cutting out according to a conventional method, noodle width 1.5 mm (No. 20), noodle thickness 1.3 mm
Of noodles. Then, this is heated to a temperature of 30 ° C. and a humidity of 70 to 8
It was blow-dried under the condition of 0%. The moisture content of the dried noodle strings was 13.5%, noodle width 1.4 mm, and noodle thickness 1.2 mm.

The above noodle strings were weighed in 100 g portions, and 2 liters of boiling water (p with malic acid and sodium malate) were added.
H5.2), and the water content of the noodles after boiling (that is, the water content of the boiled noodles) is 70.0 to 72.
The boiling time was adjusted so as to be 5%, so that three types of boiled noodles having different moisture contents were obtained. The boiled noodles were poured into a colander, washed with water, cooled and drained in the same manner as in Example 1 to measure the water content and the shape of the boiled noodles. The sensory evaluation was performed as in Example 1. Table 3 shows the results. The shape of the three types of boiled noodles was 2.2 mm in noodle width and 2.0 mm in noodle thickness.

[0027]

[Table 3] boiled noodles in boiling time moisture Comment door 3 minutes 30 seconds 70.1% firmly, there is 4 minutes 71.1% moderate crunchy there is Bosotsuki, Bosotsukinashi 4 minutes and 30 seconds, 72.5% moderate crunchy As can be seen from Table 3, the water content of the boiled noodles is 70.1%
The thing is hard and loose.

Example 4 : Hiyamugi wheat flour as raw material powder (trade name "Tokujaku" manufactured by Nisshin Flour Milling Co., Ltd.)
Using 100 parts, 36 parts of water containing 3 parts of salt were added thereto, followed by mixing. Noodle making and cutting were performed according to a conventional method, and the width of the noodles was 1.5 mm (No. 20) and the thickness of the noodles was 1.3 m.
m noodle strings. Next, this is heated to a temperature of 30 ° C. and a humidity of 70 to
It was blow-dried under the condition of 80%. The moisture content of the dried noodle strings was 11.4%, noodle width 1.45 mm, and noodle thickness 1.1 mm.

[0029] 100 g of the above-mentioned noodle strings were boiled in 2 liters of boiling water (adjusted to pH 5.2 with malic acid and sodium malate) for 4 minutes and 30 seconds to obtain boiled noodles. The boiled noodles were poured into a colander, washed with water, cooled and drained in the same manner as in Example 1. The water content and shape of the boiled noodles were measured. The water content was 72.7% and the noodle width was 2.3 m.
m, the noodle thickness was 1.8 mm. The sensory evaluation was performed on the boiled noodles in the same manner as in Example 1. As a result, the noodles had no looseness and had an appropriate crunch. In addition, the surface of the noodles was smooth and slippery, and less boiled and melted, leaving noodle corners.

[0030]

As can be seen from the above description, the boiled noodles produced according to the present invention have a smooth and slippery noodle surface even when stored in a container for cooked noodles over the shelf life of the cooked noodles. Boiled noodles can be given the same texture as immediately after boiling, such as the noodles have firm corners, feel crunchy, and boil slowly, and therefore are particularly suitable for use in cooked noodles. can do.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-61-181349 (JP, A) JP-A-57-177661 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/16

Claims (1)

(57) [Claims] (1) Noodle making / cut noodle strips having a water content of 10
After drying to a range of 14% by weight, the boiling time is adjusted so that the moisture content of the boiled noodles is in the range of 70.5 to 73.0% by weight. A method for producing boiled noodles for cooking noodles.