JP4911014B2 - New noodle food - Google Patents

Description

  The present invention relates to a noodle dough, a noodle food using the same, and a method for producing them.

Noodle foods such as udon, soba, ramen, spaghetti and macaroni are widely eaten. As methods for improving the firmness of the noodle food, the types and blends of proteins, emulsifiers, thickeners and the like have been studied. However, since these methods have to be performed within a range that does not adversely affect the physical properties of the dough, there has been a drawback that a significant improvement effect is not seen in the final product. In addition, for the purpose of providing strong Chinese noodles, there is a Chinese noodle (Patent Document 1) to which konjac jelly is added. Here, the konjac jelly added to the noodle dough is mixed with konjac flour. The konjac flour obtained by adding and swelling and dissolving is heated in the presence of an alkali such as a basic amino acid, and the konjac flour is heated before it gels. Since the jelly is not gelled yet and is a sol, the konjac jelly, which is a sol, is uniformly dispersed in the dough. There was a drawback that it had an effect on In addition, for the purpose of improving transparency through the throat, increasing the water content has been studied. However, these methods have drawbacks that the dough cannot be manufactured with conventional equipment, such as preheating the dough before it is pregelatinized, or manufacturing under reduced pressure.
Japanese Patent Laid-Open No. 4-166047

  An object of the present invention is to provide a novel noodle food and a method for producing the same, which can improve the strength of the waist without impairing the physical properties of the dough of the noodle food and can also increase the water content.

  As a result of intensive studies to solve the above problems, the present inventors have heated a noodle dough in which a gel-like material using a gelling agent composed of a specific amount of native gellan gum is unevenly dispersed in the dough. The obtained noodle food has been found to improve the waist strength without impairing the physical properties of the dough, and to increase the water addition rate, and has completed the present invention.

That is, the first of the present invention is a dough for noodles containing flour, which is a gelling agent (A) comprising native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan, and κ. A gelling agent (B) comprising carrageenan, at least one gelling agent selected from the group consisting of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and a gelling agent (C) comprising xanthan gum; The gel-like material that is contained and has a melting point of 50 to 85 ° C. is non-uniformly dispersed with a diameter of 0.2 to 3 mm in the dough, and the content of the gel-like material is flour 100 in the dough for noodles. It is related with the dough for noodles characterized by being 5-70 weight part with respect to a weight part. A preferred embodiment relates to the dough for noodles as described above, which necessarily contains a gelling agent (A) comprising native gellan gum as a gelling agent . The second of the present invention relates to a noodle comprising the noodle dough described above. 3rd of this invention is related with the noodle food formed by heating the above-mentioned noodle. The fourth aspect of the present invention is a step of making a noodle dough in which a gel-like material having a melting point of 50 to 85 ° C. is dispersed non-uniformly, a step of making the noodle dough into noodles, and the dough temperature is higher than the melting point of the gel-like material The present invention relates to a method for producing a noodle food, characterized in that there is a step of heating the noodle dough until a high temperature is reached.

  It is possible to provide a novel noodle food and a method for producing the same which can improve the reinforcement of the waist without impairing the dough physical properties of the noodle food and can also increase the water addition rate.

  Hereinafter, the present invention will be described in more detail. The dough for noodles of the present invention contains flour, a gel-like material having a melting point of 50 to 85 ° C., water and salt, and the gel-like material having a melting point of 50 to 85 ° C. is unevenly dispersed in the dough. It is characterized by being.

  Examples of the flour of the present invention include buckwheat flour and wheat flour. The content of the flour is preferably 59 to 77% by weight in the whole dough for noodles.

  The gel-like product of the present invention is a state in which the colloidal solution loses fluidity and is solidified in a jelly shape with some elasticity and hardness. The gel-like product is usually a saccharide, a gelling agent and a chelate in water. It is prepared by adding a powder mixture of the agent, heating and stirring and mixing at a predetermined temperature for about 10 minutes, filling the container, and cooling to a predetermined temperature at a predetermined temperature. The melting point of the gel-like product, that is, the temperature at the time when the gel-like product cannot be maintained by wet heat, is preferably 50 to 85 ° C, more preferably 55 to 85 ° C. If the temperature is lower than 50 ° C, the gel-like material may be dissolved before heating the noodle dough, and the dough physical properties of the noodle food may be deteriorated. In some cases, the gel-like product remains undissolved and the gel-like product remains in the finished noodle food product, and the texture is uncomfortable. The type of the gel-like material of the present invention is not particularly limited as long as it can be used for food applications, but at least selected from a gelling agent (A) composed of native gellan gum, cassia gum, locust bean gum, tara gum and glucomannan. Gelling agent (B) consisting of one kind and κ carrageenan, gelling agent (C) consisting of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and xanthan gum, gelling agent consisting of ι carrageenan (D At least one selected from the group consisting of

  The content of the gel is preferably 5 to 70 parts by weight with respect to 100 parts by weight of flour in the noodle dough. If the content is less than 5 parts by weight, the effects of the invention may not be achieved. If the content is more than 70 parts by weight, the physical properties of the dough may be impaired.

  The non-uniform dispersion of the gel-like material in the dough means that the gel-like material can be confirmed to be visually scattered, that is, the gel-like material has a diameter of about 0.2 to 3 mm. The state that is. If the diameter of the gel-like material is smaller than 0.2 mm or no gel-like material is found, the dispersion is uniform, and the addition amount of the gelling agent should be increased. It can be adjusted by reducing the amount.

  In addition, the measurement of melting | fusing point of a gel-like material left still the gel-like material cut out to the cube of about 2 cm in one side in the water bath thermostat adjusted so that a water flow may not hit a gel-like material directly, and 0.3-0 The temperature can be obtained by raising the temperature of the water bath thermostat at a speed of 5 ° C./min, measuring the temperature of the water temperature when the height is 10 mm or less, and setting the temperature as the melting point.

  The amount of water in the noodle dough of the present invention is not particularly limited as long as noodles can be produced, but is preferably 30 to 70 parts by weight with respect to 100 parts by weight of flour. Here, the water content with respect to 100 parts by weight of flour in the dough for noodles is referred to as the water content, and the water content is the total water added in the blend and the water in the gel-like material, and the whole egg was used. The water in the whole egg is not counted. Therefore, in other words, the water content in the noodle dough of the present invention is preferably 30 to 70%. In general, when the water content exceeds 40%, it becomes difficult to work, but by replacing the quantity exceeding 40% with a gel-like material, workability is improved, and the effects of the present invention can be suitably achieved. .

  The noodle dough of the present invention can be formed into a desired shape by a normal method and then heated with boiling water to obtain a noodle food.

<Method for producing noodle food>
The process of making a dough for noodles in which a gel-like material having a melting point of 50 to 85 ° C. is unevenly dispersed is as follows. First, a predetermined amount of flour is mixed with a predetermined amount of salt and water and lightly kneaded, and then a predetermined amount of gel is added and kneaded sufficiently with a mixer or the like to obtain a dough for noodles.

  The process of turning the dough for noodles into noodles is as follows. The obtained noodle dough is brewed for a certain period of time, then stretched to a desired thickness, and then cut to obtain noodles.

  The process of heating the noodles until the dough temperature is higher than the melting point of the gel is as follows. The noodles obtained above can be heated with boiling water for a desired time to obtain noodle foods.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

<Dough physical property evaluation method>
In the physical property evaluation in Examples / Comparative Examples, five skilled cooks cooked, evaluated according to the following four criteria, and summarized the results. The evaluation criteria are as follows. A: Workability is not changed at all as compared with the comparative example that becomes a blank, ○: There is no problem although the difference is found compared with the comparative example that becomes a blank, and Δ: The workability becomes worse compared with the comparative example that becomes a blank. X: Workability is remarkably worse than a comparative example that becomes a blank, and it does not become a fabric.

<Waist evaluation method>
The noodles obtained in the examples and comparative examples were sampled by five skilled panelists, evaluated according to the following four criteria, and the results were summarized. The evaluation criteria are as follows. ◎: Compared with the comparative example to be a blank, the waist is considerably, ◯: Sufficient waist compared to the comparative example to be a blank, △: Degree of difference in waist compared to the comparative example to be a blank, ×: Blank I do not know the difference in waist compared to the comparative example.

(Production Examples 1 to 5) Preparation of gel-like materials G1 to G5 In accordance with the formulation shown in Table 1, raw materials other than water were mixed with powder after addition to water tank, and water was added to the product that was lightly mixed and dispersed. Heat stir and mix for 10 minutes at 85 ° C with an agitating mixer (Product name: Chemisterer B-100, manufactured by Tokyo Rika Kikai Co., Ltd.) It filled in a plastic bag with it, and it cooled in the refrigerator at 5 degreeC for 3 hours, and obtained the gel-like substances G1-G5.

(Comparative Example 1) Blanks (Udon) of Examples 1 and 2
Using a vertical mixer and hook according to the composition of Table 2, while stirring the flour at a low speed, a salt solution in which salt was previously dissolved in water was slowly added, and the mixture was kneaded until it became a rag. After rolling itself and sleeping the dough for 1 hour, it was rolled to a thickness of 3 mm with a noodle banding machine and processed into a noodle shape with a width of 3 mm to obtain noodles. The noodles were boiled for 15 minutes in boiling water to obtain noodle food (udon). The obtained udon was used as a blank for Examples 1 and 2.

Example 1
Noodles and noodle foods were obtained in the same manner as in Comparative Example 1 except that the gel G1 was added after the saline solution was added. The obtained noodles were compared with Comparative Example 1 serving as a blank to evaluate the physical properties of the dough, and the results are shown in Table 2. The obtained noodle food (udon) was evaluated in comparison with Comparative Example 1 serving as a blank, and the results are shown in Table 2.

(Example 2)
Noodles and noodle foods were obtained in the same manner as in Comparative Example 1 except that the gelatinous product G2 was added after the saline solution was added. The obtained noodles were compared with Comparative Example 1 serving as a blank to evaluate the physical properties of the dough, and the results are shown in Table 2. The obtained noodle food (udon) was evaluated in comparison with Comparative Example 1 serving as a blank, and the results are shown in Table 2.

(Comparative Example 2) Blanks of Examples 3 and 4 (Chinese noodles)
Using a vertical mixer and hook according to the composition of Table 2, the mixture of egg and water was slowly added while stirring flour, sodium carbonate, and potassium carbonate at low speed, and kneaded until it became a rag. After rolling itself and sleeping the dough for 1 hour, it was rolled to a thickness of 1 mm with a noodle banding machine and processed into a noodle shape with a width of 1 mm to obtain noodles. Boiled noodles in boiling water for 3 minutes to obtain noodle food (Chinese noodles). The obtained Chinese noodles were used as blanks of Examples 3 and 4.

Example 3
Noodles and noodle food (Chinese noodles) were obtained in the same manner as in Comparative Example 2 except that the gel-like product G3 was added after the egg and water mixture was added. The obtained noodles were compared with Comparative Example 2 serving as a blank to evaluate the physical properties of the dough, and the results are shown in Table 2. Further, the obtained noodle food (Chinese noodles) was evaluated for waist as compared with Comparative Example 2 serving as a blank, and the results are shown in Table 2.

Example 4
Noodles and noodle food (Chinese noodles) were obtained in the same manner as in Comparative Example 2 except that the gel G4 was added after the mixture of eggs and water was added. The obtained noodles were compared with Comparative Example 1 serving as a blank to evaluate the physical properties of the dough, and the results are shown in Table 2. Further, the obtained noodle food (Chinese noodles) was evaluated for waist as compared with Comparative Example 2 serving as a blank, and the results are shown in Table 2.

(Comparative Example 3) Blank (soba) of Example 5
Using a vertical mixer and hook according to the composition shown in Table 2, while stirring the flour and buckwheat at a low speed, water was slowly added and kneaded until it became tangled. After rolling itself and sleeping the dough for 1 hour, it was rolled to a thickness of 1 mm with a noodle banding machine and processed into a noodle shape with a width of 1 mm to obtain noodles. Noodles were boiled for 3 minutes in boiling water to obtain noodle food (soba). The soba obtained was used as the blank of Example 5.

(Example 5)
Noodles and noodle food (soba) were obtained in the same manner as in Comparative Example 3 except that the gel-like product G5 was added after water was added. The obtained noodles were compared with Comparative Example 3 as a blank, and the physical properties of the dough were evaluated. The results are shown in Table 2. In addition, the noodle food obtained was evaluated for waist as compared with Comparative Example 3 serving as a blank, and the results are shown in Table 2.

Claims (5)

A dough for noodles containing flour, comprising a gelling agent (A) comprising native gellan gum, at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and κ carrageenan (B) , Containing at least one gelling agent selected from the group consisting of at least one selected from cassia gum, locust bean gum, tara gum and glucomannan and a gelling agent (C) consisting of xanthan gum and having a melting point of 50 to 85 ° C. A certain gel-like material is non-uniformly dispersed with a diameter of 0.2 to 3 mm in the dough, and the content of the gel-like material is 5 to 70 weights with respect to 100 parts by weight of flour in the noodle dough The dough for noodles characterized by being part. The dough for noodles of Claim 1 which necessarily contains the gelatinizer (A) which consists of native gellan gum as a gelatinizer .   Noodles comprising the noodle dough according to claim 1 or 2.   A noodle food product obtained by heating the noodle according to claim 3. Process of making a noodle dough according to claim 1 or 2, process for the noodles noodle dough, that there is a step of heating the noodles to a temperature higher than the melting point of and gel-like material A method for producing a featured noodle food.