JP4355885B2 - Method for producing burnt noodles and the noodles - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing burnt noodles and the noodles.
[0002]
[Prior art]
Conventionally, as a method for scoring noodles, a method of applying a scorching process after molding and freezing the pregelatinized noodles (Japanese Patent Laid-Open No. 05-268897), the hot noodles are directly sprayed with hot hot air for a short time. Various methods such as a heating method (Japanese Patent Laid-Open No. 2000-245376) have been proposed. However, in any method, the quality of the noodles before scorching is greatly impaired. For example, the texture (elasticity, stickiness, smoothness, etc.) immediately after boiling is considered to remain the most delicious. Is practically impossible. Moreover, even if starch, a protein substance, and a thickening substance are blended to produce characteristic noodles, the quality such as viscoelasticity and crispness is greatly impaired at the stage of burning. When the heat treatment is performed after enclosing in a container / packaging in order to impart storage stability, there is a problem that the quality is further deteriorated by heat.
[0003]
[Problems to be solved by the invention]
The present invention relates to a production method for scoring so as not to impair as much as possible the quality of noodles before scorching (original quality of noodles) and a new quality noodle.
[0004]
[Means for Solving the Problems]
It, in order to suppress the specific fault noodles that occurs when attaching a browning within 30 seconds at 300 ° C. or more steam at atmospheric pressure, combined with specific materials and noodle method, the problem is The inventors have found that it can be solved and have completed the present invention. That is, in the present invention, one or more of protein substances, thickening substances, and starches are blended, the dough is kneaded under reduced pressure conditions, or the dough is pressed and extruded under reduced pressure conditions, boiled or steamed, and then cooled. A steamed noodle characterized in that, in the production process of directly burning superheated steam to the resulting steamed noodle, the temperature of the steam is 300 ° C. or higher and the exposure time of the steam is within 30 seconds. Production method. (Claim 1) or one or more of protein substances, thickening substances, and starches are blended, the dough is kneaded under reduced pressure conditions, or the dough is extruded under reduced pressure conditions, boiled and then cooled. In the manufacturing process of directly jetting superheated steam to the steamed udon obtained, the temperature of the steam is 300 ° C. or higher and the steam exposure time is within 30 seconds. Production method. (Claim 2)
[0005]
Further, the present invention is a processed starch obtained by subjecting the protein substance to wheat protein and egg white, the thickening substance to xanthan gum, and the starch to any one of oxidation, esterification and etherification of tapioca and waxy corn. A method for producing burnt noodles as described in 1. (Claim 3) The method for producing burnt noodles according to any one of claims 1 to 3, wherein the temperature of the cooked steamed noodles is not higher than 15 ° C, and the burned or steamed steamed noodles are burned within 10 minutes. (Claim 4) The method for producing burnt noodles according to any one of claims 1 to 4, wherein the noodle strings are coated with fats and oils, sugars or sugar alcohols after scorching and heat-sterilized after packaging. . (Claim 5) or frozen noodles with burnt eyes produced according to claim 4 and frozen. (Claim 6) or heat-sterilized noodles with burnt eyes produced according to claim 5. (Claim 7)
[0006]
DETAILED DESCRIPTION OF THE INVENTION
The steam at 100 ° C. or higher under normal pressure in the present invention includes, for example, one heated by a high frequency induction heating power source. Specifically, this is a method in which water vapor generated by a boiler or the like is further heated by a graphite heater or the like heated by electromagnetic induction heating to obtain high-temperature water vapor, and water vapor of 1000 ° C. or higher can be obtained under normal pressure. . Various devices have been developed for obtaining high-temperature water vapor by electromagnetic induction heating. In the present invention, if high-temperature water vapor (hereinafter referred to as superheated water vapor) can be applied to noodles in a short time, its generation occurs. The method is not particularly limited.
[0007]
What is important in the present invention is “a method of applying a burnt”, “a blending and manufacturing method of a burnt noodle”, “a timing for applying a burnt”, “processing of a burnt noodle”, and the like. For example, in the case of frozen boiled udon, it is necessary to burn within 30 seconds, preferably within 10 seconds, in order to maintain the quality immediately after boiling, including the moisture gradient, as much as possible. Although it is the temperature of superheated steam, in order not to impair the original quality of the noodles by achieving the above conditions and the like, it is required to be 300 ° C or higher, preferably 400 ° C or higher. The scoring may be performed in a container in which superheated steam is drawn, but the method of spraying superheated steam directly on the noodles is simple and the effects of the present invention can be enjoyed more. In short, it is important to burn as quickly as possible.
[0008]
The protein substance used in the present invention is wheat protein, egg protein, milk protein and the like, and the thickening substance is xanthan gum, guar gum, alginic acid, sodium alginate, gellan gum, carboxymethylcellulose calcium, sodium carboxymethylcellulose, silium seed gum, curd Orchid, carrageenan, propylene glycol alginate, etc., oil and fat means soybean oil, corn oil, noodle seed oil, palm oil, lard, etc.Starch means tapioca starch, corn starch, potato starch, mung bean starch, sweet potato starch, sago Starch, wheat starch, rice starch, and modified starch obtained by subjecting these starches to treatments such as pregelatinization, oxidation, esterification, etherification, and crosslinking.
[0009]
By blending proteins and thickeners, for example, crater-like damage that occurs on the surface of noodle strings and cracks on the surface layer, peeling, etc. If it is a thickening substance such as crispness, flavor, etc., it is possible to produce burnt-noodles with undesirably desirable characteristics that remain unconventional. Similarly, when starch essential for improving the physical properties of noodles is blended, it has the effect of suppressing crater-like damage on the surface of the noodle strings, cracks on the surface layer, peeling, etc. It is possible to produce burnt-on noodles having desirable characteristics that have not been hitherto.
[0010]
In addition, the crater produced on the surface of the noodle strings is also the same for kneading the dough under reduced pressure, or pressurizing and pressing the noodle dough under reduced pressure to form a noodle band or noodle strings. Such damages, cracks in the surface layer, peeling, etc. can be suppressed, and burnt-on noodles with a texture that is unprecedented can be produced. Although it is a timing to burn, in the case of boiled noodles or steamed noodles, it is desirable to carry out within 10 minutes, preferably within 5 minutes after boiling or steaming. In that case, it is more desirable that the noodle strings are cooled immediately after being boiled or steamed, and then burned quickly. It is best to scorch the noodle strings after they are finally frozen. However, in consideration of productivity, the effect can be fully enjoyed even at a product temperature of 15 ° C. or lower. By coating one or more types of sugar, sugar alcohol, and fat on the surface of the burnt noodles, it is possible to suppress the phenomenon that the hue of the burnt portion gradually diffuses (hereinafter, the burnt hue is faded). Oils and fats also have an effect of suppressing the deterioration of noodle string loosening, and it is desirable to use them together.
[0011]
Sugars include xylose, arabinose, maltose, oligosaccharides, sugar alcohols include sorbitol, xylitol, erythritol, maltitol, and the like, and fats and oils include rapeseed oil, corn oil, palm oil, lard, and the like. Burnt noodles with storage stability can be obtained by putting the burnt noodles in a heat-resistant bag / container coated with polyethylene, polypropylene, or nylon or vinylidene chloride, and subjecting them to heat sterilization. For heat sterilization treatment, any method such as hot water, steam, far-infrared ray, microwave, etc. may be used, but by minimizing the damage caused by heating in the scorching process, it can be commercialized under normal sterilization conditions. It is possible to produce quality products with no problems.
[0012]
【Example】
Hereinafter, the present invention will be described more specifically with reference to examples. However, the technical scope of the present invention is not limited to these examples.
[0013]
A [Experimental method]
A-1 ( Method for preparing boiled udon , steamed Chinese noodles )
(1 ) Boiled udon flour or raw materials other than wheat flour (egg white, wheat protein, waxy corn starch, tapioca starch, xanthan) were prepared and produced and boiled udon. The kneading is performed using a vacuum mixer (manufactured by Tokyo Menki). The kneading under reduced pressure is performed under the condition of 450 mmHg, the cutting edge is corner No. 10, and the boiled udon is produced immediately after being boiled. Then, it was washed and cooled with tap water (23 ° C.) or cold water (2 to 15 ° C.).
( 2 ) Steamed Chinese noodle flour was mixed with 1.5% by weight of water in which sodium chloride and kansui were dissolved to prepare noodles as usual, and cut with a No. 20 cutting blade to obtain raw noodles. The raw noodles were steamed while absorbing water with a tap water shower once in the middle, quickly washed with tap water (23 ° C.) or cold water (2-15 ° C.) and cooled to obtain steamed Chinese noodles.
[0014]
A-2 (Burning method)
The steam generated by the boiler was further heated by a graphite heater heated by electromagnetic induction heating to obtain superheated steam at each temperature. As for scoring, the scorching was performed by directly spraying the superheated steam ejected from the superheated steam outlet onto the target, and the temperature of the superheated steam was also measured. Steamed Chinese noodles cooked in a frying pan over medium heat for 2 minutes, oven (200 ° C) for 10 minutes, boiled udon cooked over medium heat for 4 minutes in a frying pan, oven (200 ° C) for 20 minutes Reference zone.
[0015]
A-3 (time required to burn)
In boiled udon and steamed Chinese noodles, the time required for scorching after washing with water, cooling, or freezing.
[0016]
A-4 (Type)
(1) Untreated type
After boiled udon and steamed Chinese noodles were burnt , 150 g sealed in a polypropylene bag was prepared as an untreated type.
(2) heat sterilization type boiled noodles, after evaporation and browning in Chinese noodles, and 150g sealed in a polypropylene bag, those noodle lumps central portion is subjected to heat treatment in the vapor to be 85 ° C. It was prepared as a heat sterilization type.
(3) Freezing type
Boiled udon and steamed Chinese noodles were burnt and sealed in 150 g in a polypropylene bag and frozen to prepare a frozen type .
[0017]
A-5 (Coating)
After boiled udon noodles, 150ml of rapeseed oil 5ml, maltose 10ml, and rapeseed oil 5ml maltose 10ml were added to the surface and the untreated type, heat sterilized type boiled boiled udon and steamed Chinese noodles were prepared. did.
[0018]
A-6 (Sensory evaluation)
The non-burned area is used as a control area, and the burned or oven-burned area is used as a reference area. Based on how the texture (elasticity, stickiness, smoothness, etc.) is impaired by the burned area. Evaluation was performed. Boiled udon and steamed Chinese noodles were evaluated by heating for 2 minutes in a microwave oven for all of the untreated type, frozen type and heat sterilized type.
[0019]
B [Experiment and its results]
B-1 (temperature and time required for scoring and sensory evaluation)
Boiled udon noodles and steamed Chinese noodles (nothing) as shown in Table 1 regarding the effects of the superheated steam temperature and time required for scorching on the texture etc. Experiments were conducted on treatment type, heat sterilization type, and freezing type). About the water washing and cooling after boiled or steamed, it performed using tap water (23 degreeC) rapidly. As for boiled udon and steamed Chinese noodles, the original texture of the noodles possessed by the control group was impaired in the reference area 1 which was burnt with a frying pan and oven, but the one of the present invention area 1 was clearly the original noodles The texture was recognized. The shorter the burn time, the more the original texture of the noodles remained, and the tendency was clear, especially with 30 seconds as the critical. About the thing which burnt and burnt without coating rapeseed oil, in the reference zone 1, noodles adhered to the surface of the frying pan and the oven container, and the structure of the surface was greatly damaged. There was no problem. The tendency was particularly remarkable for boiled udon. Regarding the heat sterilization type, in Reference Zone 1, the original texture of the noodles was damaged by the two heat treatments of scorching and sterilization, and the change in physical properties due to heating was so large that it was not a product. However, in the invention zones 1 and 2, the original texture of the noodles remained and the product had value. Regarding the refrigerated type, the reference zone 1 was boiled, and the strength of the stiffness derived from the moisture gradient immediately after steaming was impaired, while the present invention zone 1 remained. In contrast to the untreated type and heat sterilized type in Reference Zone 1, the hue of the burnt portion gradually diffused (hereinafter referred to as burnt hue color fading) when left for one day, while the commercial value was reduced. What coated the maltose of the ward 2 had the effect which suppresses this. Moreover, about the thing which coated rapeseed oil, the inhibitory effect of fading of a burnt-out hue and the fraying deterioration of noodle strings was recognized. The effect was further synergistically improved by coating a mixture of oil and fat and maltose. In the heat sterilization type and the freezing type, it was desirable to set the burn time to 30 seconds or less in order to produce an unprecedented quality of noodles.
[0020]
B-2 (treatment method and sensory evaluation of scoring)
As shown in Table 2, the experiment was conducted on boiled udon and steamed Chinese noodles (untreated type, heat sterilized type, frozen type) as to the effect of the product temperature and the time required to burnt on quality etc. . As for the refrigeration type, evaluation was carried out by producing products that had been scorched after washing and cooling and products that had been scorched after freezing and freezing immediately after washing and cooling. In the present invention zone 3, the lower the temperature (product temperature) of the cooling water, the more the physical properties of the noodles remain, and it is particularly effective to set the cooling water to 7 ° C. or less (product temperature 10 ° C. or less). It was. A frozen type that was scorched after washing and cooling showed similar results, but those that were scorched in a frozen state after freezing were particularly desirable so that the original texture of the noodles was not impaired. Met. In the reference product 2 which was burnt with a frying pan or an oven, the noodles were strongly adhered to the cooking utensils, and the surface structure and texture were greatly impaired. In particular, those that were scorched within 5 minutes after washing with water and cooling were very desirable because the original texture of the noodles remained clearly compared to those that had passed 30 minutes or more.
[0021]
B-3 (formulation and evaluation of noodles)
In addition to wheat flour, egg white and wheat protein as starches, waxy corn starch and tapioca starch as starches, and xanthan as thickeners, and the effect (invention 5) when the dough is kneaded under reduced pressure (this book) Experiments were conducted using boiled udon (non-treatment type, heat sterilization type, frozen type) as shown in Table 3 including Invention Zone 6). In Reference Zone 3, the original crispness of noodles due to egg white, the firmness of wheat by wheat protein, the strong stickiness of waxy corn starch, the viscoelasticity peculiar to tapioca starch, and the smooth stickiness of xanthan were impaired. In the present invention zone 5, it remained, and it was a boiled udon noodles having a desirable quality that has never existed before. In addition, the boiled udon of the present invention group 5 had less crater-like damage, cracks, peeling, etc. on the surface of the noodle strings due to scorching than the reference group 3. For the kneaded dough under reduced pressure conditions, these were further improved, and the boiled udon had a desirable burnt-out texture, which had an unprecedented characteristic in terms of texture. Similar effects were confirmed in common for the untreated type, the heat sterilized type, and the frozen type .
[0022]
【The invention's effect】
According to the present invention, the noodles can be burnt without damaging the original texture of the noodles as much as possible, so that it has become possible to produce noodles with a new quality that has never been achieved before. The method of the present invention is an epoch-making product that can be burnt in a short time and enables continuous production without greatly changing the conventional noodle making method.

Claims (7)

Steamed noodles obtained by blending one or more of protein substances, thickening substances, and starches, kneading dough under reduced pressure conditions or pressing and extruding dough under reduced pressure conditions, boiled or steamed and then cooled On the other hand, in the manufacturing process in which superheated steam is directly sprayed to burn, the temperature of the steam is 300 ° C. or higher and the steam exposure time is within 30 seconds. Mixing one or more of protein, thickener, and starch, kneading dough under reduced pressure or pressing and extruding dough under reduced pressure, boiled and cooled, then cooked udon A method for producing scorched udon, characterized in that, in the manufacturing process of directly injecting superheated steam, the temperature of the steam is 300 ° C. or higher and the exposure time of the steam is within 30 seconds. The protein substance is wheat protein and egg white, the thickening substance is xanthan gum, the starch is a processed starch obtained by subjecting tapioca and waxy corn to any of oxidation, esterification and etherification treatment. A method for producing noodles. The method for producing burnt noodles according to any one of claims 1 to 3, wherein the temperature of the cooled steamed noodles is not higher than 15 ° C, and the burnt or steamed meat is burnt within 10 minutes. The method for producing burnt noodles according to any one of claims 1 to 4, wherein the noodle strings are coated with fats and oils, sugars or sugar alcohols after being burnt, and sterilized by heating after packaging. Fried noodles with burnt eyes produced according to claim 4 and frozen. Heat-sterilized noodles with burnt eyes produced according to claim 5.