JP4553368B2 - Instant noodles and method for producing the same - Google Patents

Description

  The present invention relates to instant noodles, in particular, non-fried instant noodles without waves and a method for producing the same. More specifically, the present invention relates to a non-fried instant noodles having no wave and having excellent smoothness and viscoelasticity equivalent to those obtained when boiled raw noodles without cooking waves and cooking, and a method for producing the same.

  Instant noodles are made mainly from wheat flour, buckwheat flour and other noodle-making powders, and then added to the noodle-making auxiliary materials such as salt, kansui and noodle quality improver and water to make noodles. The noodles are dried by a method such as hot air, and soup or condiment is appropriately attached thereto, and can be eaten by simple cooking. These instant noodles are classified into fried noodles, non-fried noodles, freeze-dried noodles and the like based on the difference in the drying method used in the production process. That is, fried noodles are dried by steaming after fried heat treatment, non-fried noodles are dried by steaming or hot-air drying or microwave drying, and freeze-dried noodles are boiled and then freeze-dried. These instant noodles are generally dried after the noodle strings are once alphanized.

  Traditionally, instant noodles are used for the purpose of increasing the efficiency of alpha conversion in the steaming process during production, and for preventing the noodle strings from sticking to each other and for improving the ability to loosen and return the hot water during cooking and eating. , Wave is attached. However, even for noodles such as “Udon”, “Somen”, “Soba”, “Hakata Ramen”, “Sokusoba”, “Spaghetti”, which should not be waved, there is no choice but to wave for these reasons. Currently. For these noodles, the waves are unnatural and far from the original noodle image. Recently, health-oriented foods have attracted attention, and non-fried noodles have been required for instant noodles of this type rather than fried noodles with high calories due to the use of oil.

  As a method for producing non-fried instant noodles, noodle-making auxiliary materials such as salt, kansui, noodle quality improver, and water were added to noodle-making flour such as wheat flour, and uniformly dispersed and mixed to obtain a dough. After that, the dough is combined and rolled to an appropriate thickness to form a raw noodle band, and then cut with an incisor or the like to obtain a raw noodle string, and then the raw noodle string is steam-heated to become alpha and further dried. A method for obtaining instant noodles is common. However, this method often has a disadvantage that the pregelatinization is not uniform, it is not uniformly restored even when restored with hot water at the time of eating, and it does not exhibit the same good texture and flavor as when raw noodles are boiled. As an improvement of this method, raw noodle strips mainly composed of wheat flour and having a moisture content of at least 30% by mass were cooked, and then the steamed noodle strips were pre-dried to adjust the moisture content to 15 to 35% by mass. There is known a method for producing non-fly dried instant noodles that are then cut into noodle strings and dried further (for example, see Patent Document 1). Moreover, after adding the noodle raw material and 120-200 mass% water with respect to a raw material and spreading the dough obtained by mixing on a board | plate body in strip | belt shape or linear form, and heating this with a vapor | steam etc. There are known methods for producing instant noodles that are directly or cut into lines to obtain noodles and then freeze-dried (see, for example, Patent Document 2). However, in these methods, when the noodle strip is steamed, it is easy to cause blistering, and when producing a non-fried instant noodle by converting it into a noodle strip, the noodle strip is liable to become vertical cracks or short noodles. was there.

  In addition, as a method for producing non-fried noodles that are free of waves and dry fried, the raw material mixing process, the mixed raw material noodle banding process, the noodle band noodle stringing process, the steaming process, and the steamed noodle string noodle making process And a non-fried instant instant noodle production method including a drying step, in which the noodles of the steamed noodle strings are converted into a moisture distribution state of the noodle strings, the internal moisture is equal to or less than the surface, and the average moisture content is 10 mass Instant noodles produced by a method for producing non-fried instant noodles having a content of not less than 30% and less than 30% by mass (see, for example, Patent Document 3), and boiled noodle strings with salt solution and washed with boiled noodle strings And the non-fried instant noodles without a wave (for example, refer patent document 4) etc. whose salt solution is a solution of the salt concentration of 20% (w / v)-saturation concentration are known. However, in these methods, the production process is too long or difficult to control, the resulting instant noodles have a lot of adhesion between the noodle strings, and the looseness is not good, and the texture is equivalent to that when boiled raw noodles There is a disadvantage that it does not reach the excellent smoothness and viscoelasticity of the film.

JP-A-54-95755 Japanese Unexamined Patent Publication No. 55-9737 JP 59-48056 A JP 2000-189089 A

  The object of the present invention is a non-fried instant noodle without wave, which is not found in conventional instant noodles such as udon and soba, and has smooth smoothness and viscoelasticity similar to when raw noodles are boiled An object of the present invention is to provide instant noodles that are uniformly relieved during cooking and eating, so that the noodle strings are uniformly restored. Another object of the present invention is to provide a non-fried instant noodle that does not cause blistering when steaming and heat-treating the noodle strip and does not cause vertical cracks or short noodles in the noodle string.

  The present inventors have the disadvantage that conventional non-fried instant noodles often lack smooth smoothness and viscoelasticity, resulting in vertical cracks and short noodles in the noodle strings, resulting in a texture that is far from the original noodles. As a result of diligent investigation to improve, after changing the part of the process adopted in the manufacturing method of non-fried instant noodles to a specific order, that is, the noodle band is steamed and converted to alpha, After changing the order to the process of cutting into noodle strings, in addition to this method, a method of kneading under reduced pressure conditions, a method of using powdered fats and / or lecithin as an auxiliary material for noodle making, and an auxiliary material for noodle making By using at least one method of spraying water, emulsified oil solution, lecithin solution on the surface of the noodle strip before steaming heat treatment of the noodle strip, using gluten, the same as when boiling raw noodles Slippery And viscoelasticity, and there are no vertical cracks or short noodles in the noodle strings, and even if the noodle strings are not waved, the noodle strings do not bind to each other, and are excellent in resilience and ease of loosening. It has been found that instant noodles can be obtained, and the present invention has been completed.

That is, the present invention is, noodle flour, to obtain a noodle dough by mixing and kneading the noodle for auxiliary materials and water, which was combined-rolled to form a noodle strip, after steaming the該麺band, A method for producing non- fleece non-fried instant noodles, which is cut into noodle strings and then cut into noodle strings and then dried in hot air to form noodle masses, and kneading is not more than -0.04 MPa. (1) As a sub-material for noodle making, as a sub-material for noodle making , the noodle-making flour is characterized in that it is carried out under reduced pressure conditions of at least one of the following methods: And 0.5 to 5.0% by mass of powdered oil and fat and / or 0.1 to 2.0% by mass of lecithin . (2) A method of adding 0.5 to 5.0% by mass of gluten as a secondary material for noodle making, with respect to the noodle making powder . (3) It relates to a method of spraying 5 to 40% of water, an emulsified oil / fat solution, or a lecithin solution on the surface of the noodle band before steaming heat treatment of the noodle band .

  According to the present invention, there is no wave, it can be a non-fried instant noodle that is uniformly restored when reconstituted with hot water, even when there is no wave, it is easy to loosen when cooking and eating, and it is equivalent to boiled raw noodles Instant noodles having excellent smoothness and viscoelasticity can be obtained. In addition, the noodle belt does not swell during steaming heat treatment. Therefore, when non-fried instant noodles are produced by making them into noodles, high-quality instant noodles free from vertical cracks and short noodles can be obtained.

  In the present invention, the type of instant noodles is not particularly limited, and includes instant Japanese-style noodles (instant udon, instant kishimen, instant noodles, instant hiyagi, instant Japanese soba), instant Chinese noodles, instant spaghetti, etc. Suitable for the production of instant udon, instant noodles, instant soba and instant Chinese noodles.

  As a method for producing non-fried instant noodles without wave of the present invention, a noodle dough is obtained by mixing and kneading with noodle-making powder, noodle-making auxiliary materials and water, and this is combined and rolled to form a noodle band. A method for producing instant noodles which is steamed and heat treated to make it alpha, and the steamed and heat-treated noodle strip is cut into noodle strips and then dried, further comprising (1) kneading under reduced pressure conditions A method of performing, (2) a method using powdered fats and / or lecithin as an auxiliary material for noodle making, (3) a method of using gluten as an auxiliary material for noodle making, (4) before steaming heat treatment of the noodle band, Preferably, a method for producing instant noodles that employs at least one of the methods of spraying water, an emulsified oil / fat solution, or a lecithin solution onto the surface of the noodle band immediately before is not particularly limited. Among the methods (1) to (4), there are few Both it is preferable to employ two or more methods. In particular, it is preferable to adopt the method (1) preferentially and use the other methods (2) to (4) in combination. For example, a manufacturing method that employs the two methods (1) and (4), and a manufacturing method that employs the three methods (1), (3), and (4). The method can be particularly preferably exemplified, and by adopting two or more methods in this way, not only the properties required for instant noodles such as resilience are excellent all over, but also the texture is extremely good. Instant noodles can be obtained.

  In the present invention, the above-mentioned "non-fried instant noodles without wave" means that when the noodle strings are returned to hot water without being subjected to waving treatment during the manufacturing process, such as cutting into straight noodle strings without waves. Non-fried instant noodles that can produce a noodle-free line.

  The noodle-making flour used in the present invention comprises flours and / or starches. Examples of flours include wheat flour, buckwheat flour, corn flour, rye flour, barley flour, oat flour, rice flour and the like. Examples thereof include potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, sweet potato starch and the like, and processed products such as cross-linked, esterified, etherified, oxidized and pregelatinized.

  Examples of the auxiliary material for noodle making used in the present invention include sodium chloride, kansui, and noodle quality improver. Examples of noodle quality improvers include egg whites such as egg white powder and whole egg powder; gums such as xanthan gum, guar gum, locust bean gum, alginic acid and salts thereof, thickening polysaccharides, gelatin, pectin, etc. Sticky agents; fats and oils such as animal and vegetable fats and oils (powder fats and oils), emulsified fats and oils; emulsifiers such as lecithin, propylene glycol fatty acid esters and sucrose fatty acid esters; inorganic salts such as carbonates and phosphates; gluten, soy protein, Examples include proteins such as casein; other sorbits, ethyl alcohol, enzyme agents, and the like. In the present invention, animal and vegetable fats and oils (powder fats and oils), lecithin, gluten, and emulsified fats and oils can be exemplified.

  Formation of the noodle strip before steaming can be performed by a method of combining and rolling the noodle dough using a noodle making roll employed in a normal noodle manufacturing method.

  In the steaming heat treatment according to the present invention, the noodle band is made alpha using steaming heat treatment equipment such as a steam steaming machine, and the steaming heat treatment conditions include a method of treating with steam at 95 ° C. or more for about 2 to 10 minutes. be able to.

In the present invention, after steaming the noodle strip as described above, at least one of the following methods is employed.
(1) Method of performing kneading under reduced pressure; in the present invention, kneading is carried out under reduced pressure at −0.04 Mpa or less, preferably −0.06 Mpa or less. When kneaded, air can be prevented from being mixed into the raw material, and a dense noodle can be produced. As a result, a crunchy noodle having superior elasticity and high strength can be obtained.

(2) Method of using powdered oil and fat and / or lecithin as an auxiliary material for noodle making; As powdered oil and fat used in the present invention, animal powdered oil and fat or vegetable powdered oil and fat can be used. Examples of animal powder oils include powders obtained by emulsifying animal fats and oils such as beef tallow and pork fat having a melting point of 20 ° C. or higher in an O / W type with an emulsifying coating film agent, and then spray drying. As the vegetable powder oil and fat, powder obtained by emulsifying vegetable oil such as palm oil, coconut oil, soybean oil and cottonseed oil in an O / W type with an emulsifying coating film agent and then spray drying Can be mentioned. Moreover, the mixture ratio is 0.5-5.0 mass% with respect to the powder for noodle making, Preferably, it is 1.0-3.0 mass%. By blending such powdered fats and oils in the above proportions, especially the restorability, loosening and smoothness are improved.

  Moreover, as lecithin used for this invention, the origin in particular, such as egg yolk origin or soybean origin, is not restrict | limited, Moreover, the lecithin which processed the enzyme can be used. The lecithin blending ratio is 0.1 to 2.0% by weight, preferably 0.5 to 1.0% by weight, based on the noodle-making flour. Restorability, looseness and smoothness are improved.

(3) Method of using gluten as an auxiliary material for noodle making; Examples of gluten used in the present invention include wheat gluten and corn gluten, with wheat gluten being particularly preferred. There are water-containing (wet gluten), frozen, or dried gluten obtained by drying while reducing denaturation (distributed under the name of vital gluten). preferable. The blending amount of gluten is 0.5 to 5.0% by mass, preferably 1.0 to 3.0% by mass, based on the noodle-making flour. , Restoration property, loosening, smoothness, and viscoelasticity can be improved.

(4) A method of spraying water, an emulsified oil / fat solution, or a lecithin solution on the surface of the noodle band before steaming heat treatment of the noodle band; any emulsified oil / fat used in the present invention can be used as long as it is easily dissolved in water. Examples thereof include preparations composed of an emulsifier such as vegetable oil and glycerin fatty acid ester. Moreover, the lecithin illustrated in the above method (2) can be used as the lecithin in this method. In the method of the present invention, water, an emulsified oil / fat solution, or a lecithin solution is sprayed on the surface of the noodle strip before, preferably just before, the steaming heat treatment. Any method may be used, and a method such as spraying is preferably used. By spraying these solutions, it is possible to prevent the noodle strings from adhering in the subsequent step. Further, the spraying amount is 5 to 40%, preferably 10 to 20%, based on the mass of the noodle band, and the concentration of the emulsified oil and fat solution and the lecithin solution is 0.3 to 5.0%, preferably 1.0 to 3.0%.
The method for producing non-fried instant noodles without wave according to the present invention will be specifically described below in the order of udon, buckwheat noodles, Chinese noodles, and noodles. However, the technical scope of the present invention is limited to these examples. Is not to be done.

[Udon comparative example 1]
80 parts by weight of medium-strength flour (Nisshin Flour Mills Co., Ltd. “Special Sparrow”) and 10 parts by weight of etherified potato starch (Jercoal BO-15 “Gelcor BO-15”) and raw potatoes 10 parts by weight of starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) was uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the noodle making powder, and kneaded for 15 minutes under normal pressure to produce a noodle dough. Subsequently, this noodle dough is combined and rolled by a conventional method using a noodle making roll to form a noodle strip having a thickness of 1.3 mm, and a wave is imparted by a conventional method using a square blade of a cutting blade No. 10. Cut out into wavy noodle strings. The noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes, then cut into 30 cm lengths, packed in a mold, and dried with hot air at 100 ° C. for about 15 minutes, A 9% noodle mass 65 g / meal was obtained. The noodle strings after the noodle mass was reconstituted with boiling water had no vertical cracks or short noodles, but had a sense of incongruity due to the presence of waves.

[Udon comparative example 2]
70 parts by weight of medium-strength flour (Nisshin Flour Mills Co., Ltd. “Special Sparrow”), 15 parts by weight of etherified potato starch (Jercoal BO-15 “Gelcor BO-15”) and raw potatoes 15 parts by weight of starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Association) was uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the noodle making powder, and kneaded for 15 minutes under normal pressure to prepare a noodle dough. Subsequently, this noodle dough is combined and rolled by a conventional method using a noodle roll, to make a noodle band having a thickness of 1.3 mm, and a straight blade without a wave using a square blade of a cutting blade No. 10 Cut out into noodle strings. Steaming the noodle strings with steam at a temperature of 100 ° C. for 2 minutes, then cutting the steam-heated noodle strings into 30 cm lengths, filling them into a mold and drying with hot air at 100 ° C. for about 15 minutes, A noodle mass of 65 g / meal with a moisture content of about 9% was obtained. The noodle strings after the noodle chunks were restored with boiling water had no waves and no vertical cracks or short noodles, but there were many portions where the noodle strings were bound together.

[Udon comparison example 3]
80 parts by weight of medium-strength flour (Nisshin Flour Milling Co., Ltd. “Special Sparrow”), 10 parts by weight of etherified potato starch (Jercoal BO-15 “Gelcor BO-15”) and raw potato 10 parts by weight of starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) was uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the noodle making powder, and kneaded for 15 minutes under normal pressure to prepare a noodle dough. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to obtain a noodle strip having a thickness of 1.3 mm. This noodle strip was steam-heated with steam at a temperature of 100 ° C. for 2 minutes, and then the steam-treated heat-treated noodle strip was cut into a straight noodle strip without a wave using a square blade of a cutting blade No. 10. The obtained noodle strings were cut to a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle chunks were reconstituted with boiling water had no wave and no sense of incongruity, but there were a lot of vertical cracks and short noodles in the noodle strings.

[Udon Example 1]
80 parts by weight of medium-strength flour (Nisshin Flour Mills Co., Ltd. “Special Sparrow”) and 10 parts by weight of etherified potato starch (Jercoal BO-15 “Gelcor BO-15”) and raw potatoes 10 parts by weight of starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) was uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the above noodle-making powder, and then for 15 minutes under a reduced pressure condition (−0.08 Mpa) using a vacuum mixer. Noodle dough was produced by kneading. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to obtain a noodle strip having a thickness of 1.3 mm. Next, the noodle strip was steamed with steam at a temperature of 100 ° C. for 2 minutes, and then the steam-treated heat-treated noodle strip was cut into a straight noodle strip without a wave using a square blade of a cutting blade No. 10. . The obtained noodle strings were cut to a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle mass was restored with boiling water were free of waves and completely uncomfortable. In addition, vertical cracks and short noodles were not generated at all.

[Udon Example 2]
Noodle dough production, noodle band steaming, noodle strip cutting, mold filling, drying are performed in the same manner as in udon example 1, except that the decompression condition for kneading using a decompression mixer is changed to -0.04 MPa. About 9% noodle mass 65 g / meal was obtained. The noodle strings after the noodle mass was restored with boiling water had no wave and was completely uncomfortable. In addition, vertical cracks and short noodles were also of little concern.

[Udon Example 3]
80 parts by weight of medium-strength flour (Nisshin Flour Mills Co., Ltd. “Special Sparrow”) and 10 parts by weight of etherified potato starch (Jercoal BO-15 “Gelcor BO-15”) and raw potatoes 10 parts by weight of starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) was uniformly mixed to obtain a flour for noodle making. Further, 2 parts by weight of powdered fat (Miyoshi Oil & Fats Co., Ltd. “Magic Fat 202”) was uniformly mixed with this noodle-making powder to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the above noodle-making powder, and then for 15 minutes under a reduced pressure condition (−0.08 Mpa) using a vacuum mixer. Noodle dough was produced by kneading. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to obtain a noodle strip having a thickness of 1.3 mm. This noodle band was steamed with steam at a temperature of 100 ° C. for 2 minutes. Next, this steam-heated noodle strip is cut into a straight noodle wire without a wave using a square blade with a cutting edge of No. 10, and the resulting noodle wire is cut into a length of 30 cm to form one serving at a time. It was packed and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and was completely uncomfortable. There were also no vertical cracks or short noodles.

[Udon Example 4]
80 parts by weight of medium-strength flour (Nisshin Flour Mills Co., Ltd. “Special Sparrow”) and 10 parts by weight of etherified potato starch (Jercoal BO-15 “Gelcor BO-15”) and raw potatoes 10 parts by weight of starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) was uniformly mixed to obtain a flour for noodle making. Further, 0.5 parts by mass of powdered lecithin (“Basis LP2070R” manufactured by Nisshin Oilio Co., Ltd.) was further uniformly mixed with the flour for noodle making to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the above noodle-making powder, and then for 15 minutes under a reduced pressure condition (−0.08 Mpa) using a vacuum mixer. Noodle dough was produced by kneading. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to obtain a noodle strip having a thickness of 1.3 mm. This noodle band was steamed with steam at a temperature of 100 ° C. for 2 minutes. Next, this steam-heated noodle strip is cut into a straight noodle strip without a wave using a square blade of a cutting blade No. 10, and further, this noodle strip is cut into a length of 30 cm to form a serving for each serving. It was packed and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle mass was restored with boiling water were free of waves and completely uncomfortable. Also, there were no vertical cracks or short noodles.

[Udon Example 5]
80 parts by weight of medium-strength flour (Nisshin Flour Mills Co., Ltd. “Special Sparrow”) and 10 parts by weight of etherified potato starch (Jercoal BO-15 “Gelcor BO-15”) and raw potatoes 10 parts by weight of starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) was uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the above noodle-making powder, and then for 15 minutes under a reduced pressure condition (−0.08 Mpa) using a vacuum mixer. Noodle dough was produced by kneading. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to obtain a noodle strip having a thickness of 1.3 mm. After spraying 20% of the mass of the noodle strip on the surface of the noodle strip, steaming was performed for 2 minutes with water vapor at a temperature of 100 ° C. Next, this steam-heated noodle strip is cut into a straight noodle wire without a wave using a square blade of a cutting blade No. 10, this noodle wire is cut into a length of 30 cm, and packed into a mold one by one. It was dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a water content of about 9%. The noodle strings after the noodle mass was restored with boiling water were free of waves and completely uncomfortable. Also, there were no vertical cracks or short noodles.

[Udon Example 6]
80 parts by weight of medium-strength flour (Nisshin Flour Mills Co., Ltd. “Special Sparrow”) and 10 parts by weight of etherified potato starch (Jercoal BO-15 “Gelcor BO-15”) and raw potatoes 10 parts by weight of starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) was uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the above noodle-making powder, and then for 15 minutes under a reduced pressure condition (−0.08 Mpa) using a vacuum mixer. Noodle dough was produced by kneading. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to obtain a noodle strip having a thickness of 1.3 mm. A 2% lecithin solution (“Basis LP2070R” manufactured by Nisshin Eulio Co., Ltd.) was sprayed on the surface of the noodle strip by 20% of the mass of the noodle strip, and then steamed with steam at a temperature of 100 ° C. for 2 minutes. Next, this steam-heated noodle strip is cut into a straight noodle wire without a wave using a square blade of a cutting blade No. 10, this noodle wire is cut into a length of 30 cm, and packed into a mold one by one. It was dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a water content of about 9%. The noodle strings after the noodle mass was restored with boiling water were free of waves and completely uncomfortable. Also, there were no vertical cracks or short noodles.

[Udon Example 7]
80 parts by weight of medium-strength flour (Nisshin Flour Mills Co., Ltd. “Special Sparrow”) and 10 parts by weight of etherified potato starch (Jercoal BO-15 “Gelcor BO-15”) and raw potatoes 10 parts by weight of starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) was uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the above noodle-making powder, and then for 15 minutes under a reduced pressure condition (−0.08 Mpa) using a vacuum mixer. Noodle dough was produced by kneading. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to obtain a noodle strip having a thickness of 1.3 mm. A 2% emulsified oil / fat solution (“Ematech S-550” manufactured by Riken Vitamin Co., Ltd.) was sprayed on the surface of this noodle strip by 20% of the mass of the noodle strip, and then steamed with steam at a temperature of 100 ° C. for 2 minutes. Next, this steam-heated noodle strip is cut into a straight noodle wire without a wave using a square blade of a cutting blade No. 10, this noodle wire is cut into a length of 30 cm, and packed into a mold one by one. It was dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a water content of about 9%. The noodle strings after the noodle mass was restored with boiling water were free of waves and completely uncomfortable. Also, there were no vertical cracks or short noodles.

[Sensory tests, etc.]
In a container containing 65 g / meal of each noodle noodle mass obtained in Comparative Examples 1 to 3 and Examples 1 to 7 above, 450 ml of boiling water is poured and restored over 5 minutes, and powdered udon soup is added. It was. The noodles were eaten by 10 panelists and subjected to a sensory test or the like according to the evaluation criteria shown in Table 1 below for “restorability”, “unwinding”, “smoothness”, and “viscoelasticity”. The value was determined. The results are shown in Table 2 together with a total score which is the sum of the four average values.

  As shown in Table 2, the udon obtained by the udon examples 1 to 7 of the present invention is excellent in resilience, loosening, smoothness and viscoelasticity compared to the udon obtained by comparative examples 1 to 3. It is a thing. The noodles of Examples 3 to 7, particularly the noodles of Examples 6 and 7, were excellent in smoothness and viscoelastic texture.

[Soba comparison example 1]
60 parts by weight of strong wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), 30 parts by weight of buckwheat flour (“Special Ebisu” manufactured by Ishimori Flour Milling Co., Ltd.) and etherified potato starch (J-Oil Mills Co., Ltd.) 10 parts by mass of “Gercol BO-15” manufactured by the company was mixed uniformly to obtain noodle-making powder. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the above noodle-making flour, and kneaded for 15 minutes under normal pressure to produce a buckwheat dough. Subsequently, this buckwheat dough is combined and rolled by a conventional method using a noodle making roll to make a noodle band with a thickness of 1.1 mm. And cut into wavy noodle strings. This noodle string was steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. Next, this steam-heated noodle string was cut into a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle chunks were restored with boiling water were uncomfortable because they were wavy, but there were no vertical cracks or short noodles.

[Soba comparative example 2]
60 parts by weight of strong wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), 30 parts by weight of buckwheat flour (“Special Ebisu” manufactured by Ishimori Flour Milling Co., Ltd.) and etherified potato starch (J-Oil Mills Co., Ltd.) 10 parts by mass of “Gercol BO-15” manufactured by the company was mixed uniformly to obtain noodle-making powder. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the above noodle-making flour, and kneaded for 15 minutes under normal pressure to produce a buckwheat dough. Subsequently, this buckwheat dough is compounded and rolled by a conventional method using a noodle roll, to make a noodle band with a thickness of 1.1 mm, and a straight line without a wave using a cutting blade No. 22 square blade. Cut into a typical noodle string. Next, this noodle string was steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. The steamed noodle strings were cut into 30 cm lengths, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle chunks were restored with boiling water had portions where the noodle strings were bound together, although there was no wave. There were no vertical cracks or short noodles.

[Soba comparative example 3]
60 parts by weight of strong wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), 30 parts by weight of buckwheat flour (“Special Ebisu” manufactured by Ishimori Flour Milling Co., Ltd.) and etherified potato starch (J-Oil Mills Co., Ltd.) 10 parts by mass of “Gercol BO-15” manufactured by the company was mixed uniformly to obtain noodle-making powder. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the above noodle-making flour, and kneaded for 15 minutes under normal pressure to produce a buckwheat dough. Subsequently, this buckwheat dough was combined and rolled by a conventional method using a noodle making roll to form a noodle strip having a thickness of 1.1 mm. This noodle strip was steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. The obtained steam-heated noodle strip was cut into a straight noodle strip without wave using a cutting blade No. 22 square blade. This noodle string was cut into a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle chunks were reconstituted with boiling water had no wave and no sense of incongruity, but there were many vertical cracks and short noodles.

[Soba Example 1]
60 parts by weight of strong wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), 30 parts by weight of buckwheat flour (“Special Ebisu” manufactured by Ishimori Flour Milling Co., Ltd.) and etherified potato starch (J-Oil Mills Co., Ltd.) 10 parts by mass of “Gercol BO-15” manufactured by the company was mixed uniformly to obtain noodle-making powder. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the above noodle-making powder, and then for 15 minutes under a reduced pressure condition (−0.08 Mpa) using a vacuum mixer. A buckwheat dough was produced by kneading. Subsequently, this buckwheat dough was combined and rolled by a conventional method using a noodle making roll to form a noodle strip having a thickness of 1.1 mm. This noodle strip was steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. The steam-heat-treated noodle strip obtained was cut into a straight noodle strip without a wave using a square blade with a cutting edge of No. 22, and the noodle strip was further cut into a length of 30 cm. The cut noodle strings were packed into a mold one by one and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture of about 9%. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Soba Example 2]
60 parts by weight of strong wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), 30 parts by weight of buckwheat flour (“Special Ebisu” manufactured by Ishimori Flour Milling Co., Ltd.) and etherified potato starch (J-Oil Mills Co., Ltd.) 10 parts by mass of “Gercol BO-15” manufactured by the company was mixed uniformly to obtain noodle-making powder. Further, 2.0 parts by mass of dry gluten (“A-Glu G” manufactured by Glico Nutrition Foods Co., Ltd.) was further mixed with this noodle-making flour to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, added to the above mixture, and kneaded for 15 minutes under normal pressure to produce a buckwheat dough. Subsequently, this buckwheat dough was combined and rolled by a conventional method using a noodle making roll to form a noodle strip having a thickness of 1.1 mm. Next, this noodle strip was steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. The obtained steam-heated noodle strip was cut into a straight noodle strip without wave using a cutting blade No. 22 square blade. Further, this noodle string was cut into a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture of about 9%. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Soba Example 3]
60 parts by weight of strong wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), 30 parts by weight of buckwheat flour (“Special Ebisu” manufactured by Ishimori Flour Milling Co., Ltd.) and etherified potato starch (J-Oil Mills Co., Ltd.) 10 parts by mass of “Gercol BO-15” manufactured by the company was mixed uniformly to obtain noodle-making powder. Further, 2.0 parts by mass of dry gluten (“A-Glu G” manufactured by Glico Nutrition Foods Co., Ltd.) was further mixed with this noodle-making flour to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, added to the above mixture, and kneaded for 15 minutes under reduced pressure conditions (-0.08 Mpa) using a vacuum mixer. A dough was produced. Subsequently, this buckwheat dough was combined and rolled by a conventional method using a noodle making roll to form a noodle strip having a thickness of 1.1 mm. Next, water was sprayed on the surface of the noodle strip by 10% of the mass of the noodle strip, and then steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. The obtained steam-heated noodle strip was cut into a straight noodle strip without wave using a cutting blade No. 22 square blade. Further, this noodle string was cut into a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture of about 9%. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Soba Example 4]
60 parts by weight of strong wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), 30 parts by weight of buckwheat flour (“Special Ebisu” manufactured by Ishimori Flour Milling Co., Ltd.) and etherified potato starch (J-Oil Mills Co., Ltd.) 10 parts by mass of “Gercol BO-15” manufactured by the company was mixed uniformly to obtain noodle-making powder. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 35 parts by mass of water was prepared, and this was added to the above-mentioned noodle-making flour, and the mixture was reduced to 15 under reduced pressure conditions (-0.08 Mpa) using a vacuum mixer. A buckwheat dough was produced by kneading for a minute. Subsequently, this buckwheat dough was combined and rolled by a conventional method using a noodle making roll to form a noodle strip having a thickness of 1.1 mm. After spraying 10% of the mass of the noodle strip on the surface of the noodle strip, steaming was performed for 2 minutes 30 seconds with water vapor at a temperature of 100 ° C. The obtained steam-heated noodle strip was cut into a straight noodle strip without wave using a cutting blade No. 22 square blade. Further, this noodle string was cut into a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture of about 9%. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Soba Example 5]
60 parts by weight of strong wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), 30 parts by weight of buckwheat flour (“Special Ebisu” manufactured by Ishimori Flour Milling Co., Ltd.) and etherified potato starch (J-Oil Mills Co., Ltd.) 10 parts by mass of “Gercol BO-15” manufactured by the company was mixed uniformly to obtain noodle-making powder. Further, 2.0 parts by mass of dried gluten (“A-Glu G” manufactured by Glico Nutrition Foods Co., Ltd.) was further mixed with this noodle-making flour to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of sodium chloride is dissolved in 35 parts by mass of water is prepared, added to the above mixture, and kneaded for 15 minutes under reduced pressure conditions (−0.08 Mpa) using a mixer for reduced pressure. Soba dough was produced. Subsequently, this buckwheat dough was combined and rolled by a conventional method using a noodle making roll to form a noodle strip having a thickness of 1.1 mm. After spraying 10% of the mass of the noodle strip on the surface of the noodle strip, steam was heat-treated with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. The obtained steam-heated noodle strip was cut into a straight noodle strip without wave using a cutting blade No. 22 square blade. Further, this noodle string was cut into a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture of about 9%. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Soba Example 6]
60 parts by weight of strong wheat flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd.), 30 parts by weight of buckwheat flour (“Special Ebisu” manufactured by Ishimori Flour Milling Co., Ltd.) and etherified potato starch (J-Oil Mills Co., Ltd.) 10 parts by mass of “Gercol BO-15” manufactured by the company was mixed uniformly to obtain noodle-making powder. Further, 2.0 parts by mass of dried gluten (“A-Glu G” manufactured by Glico Nutrition Foods Co., Ltd.) was further mixed with this noodle-making flour to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of sodium chloride is dissolved in 35 parts by mass of water is prepared, added to the above mixture, and kneaded for 15 minutes under reduced pressure conditions (−0.08 Mpa) using a mixer for reduced pressure. Soba dough was produced. Subsequently, this buckwheat dough was combined and rolled by a conventional method using a noodle making roll to form a noodle strip having a thickness of 1.1 mm. A 2% emulsified oil / fat solution ("Ematech S-550" manufactured by Riken Vitamin Co., Ltd.) is sprayed on the surface of this noodle strip by 10% of the mass of the noodle strip, and then steamed with steam at a temperature of 100 ° C for 2 minutes and 30 seconds. . The obtained steam-heated noodle strip was cut into a straight noodle strip without wave using a cutting blade No. 22 square blade. Further, this noodle string was cut into a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture of about 9%. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Sensory tests, etc.]
450 ml of boiling water was poured into the container containing 65 g / meal of buckwheat noodles obtained in Comparative Examples 1 to 3 and Examples 1 to 6 above, and the soba soup was concentrated for 5 minutes. . The noodles were eaten by 10 panelists and subjected to a sensory test according to the evaluation criteria shown in Table 1 above for “restorability”, “unwinding”, “smoothness” and “viscoelasticity”, and the average value Asked. The results are shown in Table 3 together with a total score which is the sum of four average values.

  As shown in Table 3, the buckwheat obtained by buckwheat examples 1-6 of the present invention was superior in resilience, loosening, smoothness, and viscoelasticity compared to the buckwheat obtained by comparative examples 1-3. Is. The buckwheat of Example 4, especially Examples 5 and 6, was excellent in texture such as smoothness and viscoelasticity.

[Chinese noodle comparative example 1]
80 parts by weight of strong wheat flour (Nisshin Flour Mills Co., Ltd. “Special Number One”) and 10 parts by weight of raw potato starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) and etherified potato starch (Co., Ltd.) ) “Jercol Bo-15” manufactured by J-Oil Mills Co., Ltd.) and 10 parts by mass were uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1.5 parts by mass of salt and 0.4 parts by mass of Kansui (“Red Kansui” manufactured by Oriental Yeast Co., Ltd.) were dissolved in 35 parts by mass of water was prepared, and this was added to the noodle-making flour. The kneaded dough was kneaded for 15 minutes under normal pressure. Subsequently, this noodle dough is combined and rolled by a conventional method using a noodle making roll to make a noodle band having a thickness of 1.1 mm, and a wave is imparted by a conventional method using a cutting blade 18 square blade. Cut out into wavy noodle strings. Next, this noodle string was steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. The steamed noodle strings were cut into 30 cm lengths, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle mass was restored with boiling water had no vertical cracks or short noodles, but had a sense of incongruity because of the wave.

[Chinese noodle comparative example 2]
80 parts by weight of strong wheat flour (Nisshin Flour Mills Co., Ltd. “Special Number One”) and 10 parts by weight of raw potato starch (“Nakashari” made by Hokuren Agricultural Cooperative Federation) and etherified potato starch (Co., Ltd.) ) “Jercol Bo-15” manufactured by J-Oil Mills Co., Ltd.) and 10 parts by mass were uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1.5 parts by mass of sodium chloride and 0.4 parts by mass of Kansui (“Red Kansui” manufactured by Oriental Yeast Co., Ltd.) were dissolved in 35 parts by mass of water was prepared, and this was used as the noodle-making flour. In addition, the noodle dough was kneaded for 15 minutes under normal pressure. Subsequently, this noodle dough is combined and rolled by a conventional method using a noodle making roll to form a noodle band having a thickness of 1.1 mm, and a straight blade without a wave using a cutting blade of No. 18 Cut out into noodle strings. This noodle string was steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. The steamed noodle strings were cut into 30 cm lengths, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle mass was restored with boiling water had no wave and no vertical cracks or short noodles, but there were many portions where the noodle strings were bound together.

[Chinese noodle comparative example 3]
80 parts by weight of strong wheat flour (Nisshin Flour Mills Co., Ltd. “Special Number One”) and 10 parts by weight of raw potato starch (“Nakashari” made by Hokuren Agricultural Cooperative Federation) and etherified potato starch (Co., Ltd.) ) “Jercol Bo-15” manufactured by J-Oil Mills Co., Ltd.) and 10 parts by mass were uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1.5 parts by mass of sodium chloride and 0.4 parts by mass of Kansui (“Red Kansui” manufactured by Oriental Yeast Co., Ltd.) were dissolved in 35 parts by mass of water was prepared, and this was used as the noodle-making flour. In addition, the noodle dough was kneaded for 15 minutes under normal pressure. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, and a noodle strip having a thickness of 1.1 mm was formed. This noodle strip was steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. The steamed heat-treated noodle strip was cut into a straight noodle strip without waves using a square blade with a cutting edge of No. 18, and the noodle strip was further cut into a length of 30 cm. The cut noodle strings were filled into a mold one by one and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and no sense of incongruity, but there were very many vertical cracks and short noodles, and there was no commercial value.

[Chinese noodle example 1]
80 parts by weight of strong wheat flour (Nisshin Flour Milling Co., Ltd. “Special Number One”) and 10 parts by weight of raw potato starch (Nakashari, Hokuren Agricultural Cooperative Federation) and ether potato starch (J) -"Gercol BO-15" manufactured by Oil Mills) and 10 parts by mass were uniformly mixed to obtain a noodle-making powder. Further, 5 parts by mass of powdered fats and oils (“Magic Fat 202” manufactured by Miyoshi Oil and Fat Co., Ltd.) was further mixed with the noodle-making powder to obtain a mixture. Separately, an aqueous solution in which 1.5 parts by mass of sodium chloride and 0.4 parts by mass of Kansui (“Red Kansui” manufactured by Oriental Yeast Co., Ltd.) were dissolved in 35 parts by mass of water was prepared, and this was used as the noodle-making flour. In addition, the noodle dough was kneaded for 15 minutes under normal pressure. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, and a noodle strip having a thickness of 1.1 mm was formed. This noodle strip was steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. Next, the steamed noodle strip obtained was cut into a straight noodle strip with no wave using a square blade with a cutting edge of # 18. The obtained noodle strings were cut to a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Chinese noodle example 2]
80 parts by weight of strong wheat flour (Nisshin Flour Mills Co., Ltd. “Special Number One”) and 10 parts by weight of raw potato starch (“Nakashari” made by Hokuren Agricultural Cooperative Federation) and etherified potato starch (Co., Ltd.) ) “Jercol Bo-15” manufactured by J-Oil Mills Co., Ltd.) and 10 parts by mass were uniformly mixed to obtain a flour for noodle making. Further, 3 parts by mass of powdered fats and oils (“Magic Fat 202” manufactured by Miyoshi Oils and Fats Co., Ltd.) was further mixed with this noodle-making powder to obtain a mixture. Separately, an aqueous solution in which 1.5 parts by mass of sodium chloride and 0.4 parts by mass of Kansui (“Red Kansui” manufactured by Oriental Yeast Co., Ltd.) were dissolved in 35 parts by mass of water was prepared, and this was added to the above mixture. A noodle dough was manufactured by kneading for 15 minutes under reduced pressure conditions (-0.08 Mpa) using a mixer for reduced pressure. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, and a noodle strip having a thickness of 1.1 mm was formed. This noodle strip was steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds. The obtained steam-heated noodle strip was cut into a straight noodle strip without a wave using a cutting blade No. 18 square blade. Next, this noodle string was cut into a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle chunks were restored with boiling water had no wave and was completely uncomfortable. Also, there were no vertical cracks or short noodles.

[Chinese noodle example 3]
Example of Chinese noodles except that 1 part by weight of powdered lecithin (“Basis LP2070R” by Nisshin Oilio Co., Ltd.) was used instead of 3 parts by weight of powdered oil (Miyoshi Oil & Fats “Magic Fat 202”) In the same manner as in No. 2, noodle dough production, noodle band steaming, noodle strip cutting, mold filling, and drying were carried out to obtain 65 g of noodle mass / food with a moisture content of about 9%. The noodle strings after the noodle chunks were restored with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Chinese noodle example 4]
Example of Chinese noodles except that 4 parts by weight of dry gluten (“A Glu G” manufactured by Glyco Nutrition Foods Co., Ltd.) was used instead of 3 parts by weight of powdered fat (Miyoshi Oil & Fats “Magic Fat 202”) In the same manner as in No. 2, noodle dough production, noodle band steaming, noodle strip cutting, mold filling, and drying were carried out to obtain 65 g of noodle mass / food with a moisture content of about 9%. The noodle strings after the noodle chunks were restored with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Chinese noodle example 5]
Noodle dough production, noodle banding heat treatment, noodle strip cutting, mold filling, and drying were carried out in the same manner as in Chinese noodle example 4 except that the amount of dry gluten (glyco-nutrient food “A Glu G”) was 2 parts by mass. A noodle mass of 65 g / meal with a water content of about 9% was obtained. The noodle strings after the noodle chunks were restored with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Chinese noodle example 6]
Noodle dough production, noodle band steaming, noodle strip cutting, mold filling, and drying are performed in the same manner as in Example 4 except that the amount of dry gluten (glyco-nutrient food “A Glu G”) is 1 part by mass. A noodle mass of 65 g / meal with a moisture content of about 9% was obtained. The noodle strings after the noodle chunks were restored with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Chinese noodle example 7]
80 parts by weight of strong wheat flour (Nisshin Flour Mills Co., Ltd. “Special Number One”) and 10 parts by weight of raw potato starch (“Nakashari” made by Hokuren Agricultural Cooperative Federation) and etherified potato starch (Co., Ltd.) ) “Jercol Bo-15” manufactured by J-Oil Mills Co., Ltd.) and 10 parts by mass were uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1.5 parts by mass of sodium chloride and 0.4 parts by mass of Kansui (“Red Kansui” manufactured by Oriental Yeast Co., Ltd.) were dissolved in 35 parts by mass of water was prepared, and this was added to the above mixture. A noodle dough was manufactured by kneading for 15 minutes under reduced pressure conditions (-0.08 Mpa) using a mixer for reduced pressure. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, and a noodle strip having a thickness of 1.1 mm was formed. Next, a 2% emulsified oil / fat solution (“Super Frenzy-M” manufactured by Riken Vitamin Co., Ltd.) was sprayed on the surface of this noodle strip by 10% of the mass of the noodle strip, and then steamed with steam at a temperature of 100 ° C. for 2 minutes. The obtained steam-heated noodle strip was cut into a straight noodle strip without a wave using a cutting blade No. 18 square blade. Next, this noodle string was cut into a length of 30 cm, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle chunks were restored with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Chinese noodle example 8]
80 parts by weight of strong wheat flour (Nisshin Flour Mills Co., Ltd. “Special Number One”) and 10 parts by weight of raw potato starch (Nakashari, Hokuren Agricultural Cooperative Federation) and etherified potato starch (Co., Ltd.) 10 parts by mass of “Jercol BO-15” (manufactured by J-Oil Mills Co., Ltd.) was uniformly mixed to obtain a noodle-making powder. Further, 2 parts by mass of dried gluten (glycotrophic food “A-Glu G”) was uniformly mixed with the noodle-making flour to obtain a mixture. Separately, an aqueous solution in which 1.5 parts by mass of sodium chloride and 0.4 parts by mass of Kansui (“Red Kansui” manufactured by Oriental Yeast Co., Ltd.) were dissolved in 35 parts by mass of water was prepared, and this was used for the above-mentioned noodle making In addition to the flour, the noodle dough was produced by kneading for 15 minutes under normal pressure. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, and a noodle strip having a thickness of 1.1 mm was formed. Next, a 2% emulsifier solution (RIKEN Vitamin Super Frenzy M) was sprayed on the surface of the noodle strip in an amount of 10% of the mass of the noodle strip, and steamed with steam at a temperature of 100 ° C. for 2 minutes. The steamed heat-treated noodle strip was cut into a straight noodle strip without a wave using a square blade with a cutting edge of No. 18, and the obtained noodle strip was further cut into a length of 30 cm. The cut noodle strings were filled into a mold one by one and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. The noodle strings after the noodle mass was restored with boiling water were free of waves and completely uncomfortable. There were no vertical cracks or short noodles.

[Chinese noodle example 9]
In the same manner as in Chinese Noodle Example 8, except that the 2% emulsifier solution (RIKEN Vitamin Super Frenzy M) sprayed on the surface of the noodle band was replaced with a 2% lecithin solution. Obtained. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Chinese noodle example 10]
Instead of 2 parts by mass of dried gluten (glyco-nutrient food “A-Glu G”), the same procedure as in Example 8 was used, except that 2 parts by mass of powdered fat (Miyoshi Oil & Fats “Magic Fat 202”) was used. A noodle mass of 65 g / meal with a water content of about 9% was obtained. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Chinese noodle example 11]
Example of Chinese noodles except that 1 part by weight of powdered lecithin (“Basis LP2070R” by Nisshin Oilio Co., Ltd.) was used instead of 2 parts by weight of powdered oil (Miyoshi Oil & Fats “Magic Fat 202”) In the same manner as in No. 10, 65 g / meal of noodle mass having a water content of about 9% was obtained. The noodle strings after the noodle mass was reconstituted with boiling water had no wave and was completely uncomfortable. There were no vertical cracks or short noodles.

[Sensory tests, etc.]
In a container containing 65 g / meal of each noodle mass obtained in Comparative Examples 1 to 3 and Examples 1 to 11 above, 450 ml of boiling water was poured and restored over 5 minutes, and a commercially available concentrated ramen soup was added. It was. The noodles were eaten by 10 panelists and subjected to a sensory test or the like according to the evaluation criteria shown in Table 1 above for “restorability”, “unwinding”, “smoothness”, and “viscoelasticity”. The value was determined. The results are shown in Table 4 together with a total score which is the sum of the four average values.

  As shown in Table 4, the Chinese noodles obtained by the methods of the Chinese noodles Examples 1 to 11 of the present invention have a resilience, looseness, smoothness, compared with the Chinese noodles obtained by Comparative Examples 1 to 3. It turns out that it is excellent in viscoelasticity. Examples 3, 8, and 9 Chinese noodles of Examples 8 and 9 were excellent in smoothness and viscoelastic texture.

[Noodle comparison example 1]
80 parts by weight of medium-strength wheat flour (Nisshin Flour Mills Co., Ltd. “Kin Suzuran”), 10 parts by weight of raw potato starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) and tapioca starch (Matsuya Chemical Co., Ltd.) ) "Sakura" manufactured by KK) and 10 parts by mass were uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 37 parts by mass of water was prepared, and this was added to the noodle making powder, and kneaded for 15 minutes under normal pressure to produce a noodle dough. Subsequently, this noodle dough is combined and rolled by a conventional method using a noodle making roll to make a noodle band having a thickness of 1.0 mm, and a wave is imparted by a conventional method using a round blade of a cutting blade No. 26. Cut out into wavy noodle strings. The noodle strings were then steamed with steam at a temperature of 100 ° C. for 2 minutes. The steamed noodle strings were cut into 30 cm lengths, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. When the noodle mass was restored by pouring boiling water into it, the noodle strings had a strong sense of incongruity because of the strong waves, but there were no vertical cracks or short noodles.

[Noodle comparison example 2]
80 parts by weight of medium-strength wheat flour (Nisshin Flour Mills Co., Ltd. “Kin Suzuran”), 10 parts by weight of raw potato starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) and tapioca starch (Matsuya Chemical Co., Ltd.) ) "Sakura" manufactured by KK) and 10 parts by mass were uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 37 parts by mass of water was prepared, and this was added to the powder for noodle making, and kneaded for 15 minutes under normal pressure to prepare a noodle dough. Subsequently, this noodle dough is combined and rolled by a conventional method using a noodle making roll to make a noodle band having a thickness of 1.0 mm, and using a round blade having a cutting edge of 26, a straight line without a wave. Cut out into noodle strings. The noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes. Further, the steamed noodle strings were cut into 30 cm lengths, packed into a mold one by one, and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle chunks / meal with a moisture content of about 9%. When the noodle mass was restored by pouring boiling water into it, the noodle strings were not wavy, but there were portions where the noodle strings were bound together. There were no vertical cracks or short noodles.

[Noodle comparison example 3]
80 parts by weight of medium-strength wheat flour (Nisshin Flour Mills Co., Ltd. “Kin Suzuran”), 10 parts by weight of raw potato starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) and tapioca starch (Matsuya Chemical Co., Ltd.) ) "Sakura" manufactured by KK) and 10 parts by mass were uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 37 parts by mass of water was prepared, and this was added to the powder for noodle making, and kneaded for 15 minutes under normal pressure to prepare a noodle dough. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to make a noodle strip having a thickness of 1.0 mm. Next, this noodle strip was steamed with steam at a temperature of 100 ° C. for 2 minutes. The steamed heat-treated noodle strip was cut into a straight noodle strip without a wave using a round blade of a cutting blade No. 26, and this noodle strip was further cut into a length of 30 cm. The cut noodle strings were filled into a mold one by one and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a moisture content of about 9%. When boiled water was poured into this noodle mass and restored, the noodles were not wavy and had no sense of incongruity, but there were some vertical cracks and short noodles, which were quite worrisome. .

[Noodles Example 1]
80 parts by weight of medium-strength wheat flour (Nisshin Flour Mills Co., Ltd. “Kin Suzuran”), 10 parts by weight of raw potato starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) and tapioca starch (Matsuya Chemical Co., Ltd.) ) "Sakura" manufactured by KK) and 10 parts by mass were uniformly mixed to obtain a flour for noodle making. Separately, an aqueous solution in which 1 part by mass of sodium chloride is dissolved in 37 parts by mass of water is prepared, and this is added to the above noodle-making powder, and then kneaded for 15 minutes under a reduced pressure condition (-0.08 Mpa) using a vacuum mixer. A noodle dough was produced. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to make a noodle strip having a thickness of 1.0 mm. This noodle band was steamed with steam at a temperature of 100 ° C. for 2 minutes. The steamed heat-treated noodle strip was cut into a straight noodle strip without a wave using a round blade of a cutting blade No. 26, and this noodle strip was further cut into a length of 30 cm. The cut noodle strings were packed into a mold one by one and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a water content of about 9%. When the noodle mass was restored by pouring boiling water, it was found that the noodle strings had no wave and were completely uncomfortable. There were no vertical cracks or short noodles.

[Noodles Example 2]
80 parts by weight of medium-strength wheat flour (Nisshin Flour Mills Co., Ltd. “Kin Suzuran”), 10 parts by weight of raw potato starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) and tapioca starch (Matsuya Chemical Co., Ltd.) ) "Sakura" manufactured by the company) 10 parts by mass was uniformly mixed to obtain a flour for noodle making. Further, 2 parts by weight of dry gluten (“A Glu G” manufactured by Glico Nutrition Foods Co., Ltd.) was further mixed with this noodle-making flour to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 37 parts by mass of water was prepared, added to the above mixture, and kneaded for 15 minutes under normal pressure to produce a noodle dough. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to make a noodle strip having a thickness of 1.0 mm. Next, this noodle strip was steamed with steam at a temperature of 100 ° C. for 2 minutes. The steamed heat-treated noodle strip was cut into a straight noodle strip without a wave using a round blade of a cutting blade No. 26, and this noodle strip was further cut into a length of 30 cm. The cut noodle strings were packed into a mold one by one and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a water content of about 9%. When the noodle mass was restored by pouring boiling water, it was found that the noodle strings had no wave and had no sense of incongruity. There were no vertical cracks or short noodles.

[Noodles Example 3]
80 parts by weight of medium-strength wheat flour (Nisshin Flour Mills Co., Ltd. “Kin Suzuran”), 10 parts by weight of raw potato starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) and tapioca starch (Matsuya Chemical Co., Ltd.) ) "Sakura" manufactured by KK) and 10 parts by mass were uniformly mixed to obtain a flour for noodle making. Further, 2 parts by mass of dry gluten (“A Glu G” manufactured by Glico Nutrition Foods Co., Ltd.) was further mixed with this noodle-making flour to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 37 parts by mass of water was prepared, added to the above mixture, and kneaded for 15 minutes under a reduced pressure condition (−0.08 Mpa) using a vacuum mixer. A noodle dough was produced. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to make a noodle strip having a thickness of 1.0 mm. Next, this noodle strip was steamed with steam at a temperature of 100 ° C. for 2 minutes. The steamed heat-treated noodle strip was cut into a straight noodle strip without a wave using a round blade of a cutting blade No. 26, and this noodle strip was further cut into a length of 30 cm. The cut noodle strings were packed into a mold one by one and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a water content of about 9%. When the noodle mass was restored by pouring boiling water, it was found that the noodle strings had no wave and had no sense of incongruity. There were no vertical cracks or short noodles.

[Noodles Example 4]
Conducting raw noodles except using 2 parts by weight of powdered fat (Miyoshi Oil & Fats "Magic Fat 202") instead of 2 parts by weight of dried gluten ("A Glu G" manufactured by Glico Nutrition Foods Co., Ltd.) In the same manner as in Example 3, 65 g / meal of noodle mass having a water content of about 9% was obtained. When the noodle mass was restored by pouring boiling water, it was found that the noodle strings had no wave and had no sense of incongruity. There were no vertical cracks or short noodles.

[Noodles Example 5]
Conducting noodles except that 1 part by weight of powdered lecithin (“Basis LP2070R” by Nisshin Oilio Co., Ltd.) was used instead of 2 parts by weight of dry gluten (“A Glu G” manufactured by Glico Nutrition Foods Co., Ltd.) In the same manner as in Example 3, 65 g / meal of noodle mass having a water content of about 9% was obtained. When the noodle mass was restored by pouring boiling water, it was found that the noodle strings had no wave and had no sense of incongruity. There were no vertical cracks or short noodles.

[Noodles Example 6]
80 parts by weight of medium-strength wheat flour (Nisshin Flour Mills Co., Ltd. “Kin Suzuran”), 10 parts by weight of raw potato starch (“Nakashari” manufactured by Hokuren Agricultural Cooperative Federation) and tapioca starch (Matsuya Chemical Co., Ltd.) ) "Sakura" manufactured by KK) and 10 parts by mass were uniformly mixed to obtain a flour for noodle making. Further, 2 parts by mass of dry gluten (“A Glu G” manufactured by Glico Nutrition Foods Co., Ltd.) was further mixed with this noodle-making flour to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of sodium chloride was dissolved in 37 parts by mass of water was prepared, added to the above mixture, and kneaded for 15 minutes under a reduced pressure condition (−0.08 Mpa) using a vacuum mixer. A noodle dough was produced. Subsequently, this noodle dough was compounded and rolled by a conventional method using a noodle roll, to make a noodle strip having a thickness of 1.0 mm. Next, water was sprayed on the surface of the noodle strip by 10% of the mass of the noodle strip, and then steamed with steam at a temperature of 100 ° C. for 2 minutes. The steamed heat-treated noodle strip was cut into a straight noodle strip without a wave using a round blade of a cutting blade No. 26, and this noodle strip was further cut into a length of 30 cm. The cut noodle strings were packed into a mold one by one and dried with hot air at 100 ° C. for about 15 minutes to obtain 65 g of noodle mass / meal with a water content of about 9%. When the noodle mass was restored by pouring boiling water, it was found that the noodle strings had no wave and had no sense of incongruity. There were no vertical cracks or short noodles.

[Noodles Example 7]
65 g / meal of noodle mass having a water content of about 9% was obtained in the same manner as Example 6 except that the spray onto the surface of the noodle band was replaced with a 2% emulsified oil / fat solution instead of water. When the noodle mass was restored by pouring boiling water, it was found that the noodle strings had no wave and had no sense of incongruity. There were no vertical cracks or short noodles.

[Sensory tests, etc.]
450 ml of boiling water was poured into the container containing 65 g / meal of each noodle noodle mass obtained in Comparative Examples 1 to 3 and Examples 1 to 7 and the food was restored over 5 minutes, and concentrated noodle soup was added. . The noodles were eaten by 10 panelists and subjected to a sensory test according to the evaluation criteria shown in Table 1 above for “restorability”, “unwinding”, “smoothness” and “viscoelasticity”, and the average value thereof Asked. The results are shown in Table 5 together with a total score which is the sum of the four average values.

  As shown in Table 5, the noodles obtained by the methods of the noodles Examples 1-7 of the present invention are more resilient, loose, smooth and viscoelastic than the noodles obtained by Comparative Examples 1-3. , It turns out to be excellent. The noodles of Examples 3 to 7, particularly Examples 3 and 6, were excellent in smoothness and viscoelastic texture.

Claims (1)

A noodle dough is obtained by mixing and kneading the noodle-making powder, the auxiliary material for noodle-making, and water, and this is combined and rolled to form a noodle band, which is steamed and then cut into noodle strings. Then, the cut noodle strings are packed into a mold one by one and then dried with hot air to form noodle masses. This is a method for producing non-fried instant noodles without waves, and kneading is performed under a reduced pressure condition of -0.04 MPa or less. And a method for producing non-fried instant noodles without waves, wherein at least one of the following methods is employed.
(1) A method of adding 0.5 to 5.0% by mass of powdered oil and fat and / or 0.1 to 2.0% by mass of lecithin to the noodle-making powder as an auxiliary material for noodles .
(2) A method of adding 0.5 to 5.0% by mass of gluten as a secondary material for noodle making, with respect to the noodle making powder .
(3) A method of spraying 5 to 40% of water, an emulsified oil / fat solution, or a lecithin solution on the surface of the noodle band before the steam heat treatment of the noodle band .