JP5065312B2 - Boiled noodle production method - Google Patents

Description

  The present invention relates to a method for producing boiled noodles. More specifically, the present invention relates to a method for producing boiled noodles that can easily produce boiled noodles that are less boiled when boiled and have excellent smoothness and texture.

Conventionally, as a method for producing noodles, the purpose is to provide noodles that can be stored for a long period of time, to prevent quality deterioration during frozen storage, to improve cutting properties when cutting noodle strips into noodle strings, and to improve resilience in instant noodles, etc. As a method, noodles are produced by treating the cut noodle strings with water, saline, acidic aqueous solution, or the like.
Specifically, in Patent Document 1, for the purpose of enabling long-term storage of boiled noodles, hot starch at about 100 ° C. was added to starch having a low pregelatinization temperature as a first raw material, and gelatinized and gelatinized. After that, 100% amylopectin starch is added as the second raw material and mixed, then flour such as wheat flour is added as the third raw material and mixed again, and then the dough is obtained with a high-pressure extruder, and the boiled noodle In the process of manufacturing the boiled noodles, a process for adjusting the pH of the noodles to an acidic region by immersing the noodles in a diluted vinegar solution is described.

  In addition, Patent Document 2 discloses that for the purpose of preventing quality deterioration of noodles during frozen storage, the raw noodle strings are heat-treated for a short time to gelatinize the surface, put in a porous container and soaked in water. A method for producing frozen noodles to be frozen is described. Furthermore, Patent Document 3 discloses frozen Chinese noodles that are prepared by mixing 5% to 30% starch having a low gelatinization temperature with a hot / cold water shower, steaming, water washing, and freezing. The manufacturing method is described.

  In Patent Document 4, a group of highly hydrolyzed noodle strings is transferred while immersed in hot water in hot water, then cut to a predetermined length, treated with main water, and boiled noodles continuously. Describes the production method. In this method, the noodle strings are immersed in hot water for the purpose of forming the surface of the noodle strings into α and preventing the noodle strings from adhering to the main body at the latter stage.

  In Patent Document 5, for the purpose of obtaining instant dried noodles that can be easily restored, a noodle strip or noodle string produced by a conventional method is immersed in high-temperature saline at 60 to 130 ° C. and then dried to instantly dry noodles. Is described. In this method, the starch is gelatinized by immersing it in a high-temperature saline solution at 60 to 130 ° C., so that the immersion time is as long as 10 to 30 minutes.

  Patent Document 6 discloses that raw noodles made by a conventional method are immersed, showered and / or sprayed in hot water at 60 to 100 ° C., and after steaming this, water at 0 to 40 ° C. Describes a method for producing instant noodles that are cooled with a hot air and then dried with hot air. In this method, the hot water treatment with hot water at 60 to 100 ° C. improves the resilience of instant noodles by causing the noodle strings to absorb hot water and gelatinize and swell starch in the noodle strings in combination with the subsequent steaming treatment. Is going to let you.

  In the above-described prior arts of Patent Documents 1 to 6, the treatment of the noodle strings with the aqueous liquid is performed to alphanize the noodle band or the noodle strings using high-temperature water or salt water, or after the alphanization. It is performed on noodle strings, and raw noodle strings are treated with an acidic aqueous solution in an ungelatinized state and then boiled to produce noodles with boil.

JP 2001-128632 A JP-A 49-1000025 Japanese Patent Laid-Open No. 3-133350 JP-A-60-83554 JP-A-53-81641 Japanese Patent Laid-Open No. 11-276105

  An object of the present invention is to provide a production method in which high-quality boiled noodles can be obtained which are less boiled when boiled and are excellent in texture such as smoothness and viscoelasticity. Moreover, in pasta, it is providing the manufacturing method from which pasta can be obtained with the high quality rice cake which has moderate elasticity like pasta.

  The inventors of the present invention, while intensively researching to achieve the above object, immerse the raw raw noodle strings obtained by a conventional method in an acidic aqueous solution at a specific temperature and a specific pH for a specific time, and then boil them. The present inventors have found that the above object can be achieved by performing the processing, and have completed the present invention.

That is, the present invention provides a raw noodle string in a non-alpha state obtained by a conventional method at a temperature of 15 to 40 ° C., one or more organic substances selected from lactic acid, citric acid, malic acid and salts thereof. The present invention relates to a method for producing boiled noodles, characterized by immersing in an acidic aqueous solution of acid or a salt thereof having a pH of 3.4 to 5.3 for 1 to 10 minutes and then treating with boil.

According to the method for producing boiled noodles of the present invention, a raw noodle string in a non-alpha state obtained by a conventional method is converted into an acid aqueous solution having a pH of 3 to 6 at a temperature of 5 to 50 ° C. in an unalpha state. Just boil for a short time of 5 to 10 minutes. High-quality boiled noodles with excellent balance of viscoelasticity according to the type of noodles can be obtained. Specifically for viscoelasticity, noodles other than pasta are boiled noodles that have a good feeling of stickiness and have an appropriate elasticity and a well-balanced viscoelasticity. On the other hand, when the type of noodles is pasta mainly composed of durum wheat as a raw material, the pasta has excellent crispness and has an appropriate hardness like pasta, and has a viscoelastic balance as pasta. For this reason, the method for producing boiled noodles of the present invention is very useful.
In addition, even if it mix | blends an acid with the noodle-making raw material and manufactures raw noodles and lowers the pH of the raw noodles to the same extent as this invention, the effect of this invention is not acquired.

First, the method for producing noodles according to the present invention will be described.
In the method for producing boiled noodles according to the present invention, a raw noodle string in a non-alpha state obtained by a conventional method is immersed in an acidic aqueous solution having a pH of 3 to 6 at a temperature of 5 to 50 ° C. for 0.5 to 10 minutes and then boiled. Is to do.
The type of noodles in the present invention is not particularly limited as long as the noodle strings are raw noodles in a non-alpha state, and examples thereof include udon (kishimen, chilled wheat, etc.), Japanese buckwheat, and pasta. Among them, noodles with thick or wide noodle strings such as udon, kishimen, thick spaghetti and phytotine are preferable. These noodles may be manufactured according to a conventional method, and may be manufactured by any method such as a rolling / cutting method, an extrusion method, a hand-rolling method, or a hand punching method.

It is necessary to immerse the raw noodle strings in the acidic aqueous solution in the present invention under conditions where the raw noodle strings do not become gelatinized. Specifically, the temperature of the acidic aqueous solution is adjusted to a range of 5 to 50 ° C., preferably 10 to 40 ° C. at which the raw noodle strings are not gelatinized. This temperature may be appropriately adjusted within the above range depending on the type of acid, the pH value of the acidic aqueous solution, the type of noodles, the thickness of the noodle strings, the texture desired.
When the temperature of the acidic aqueous solution is lower than 5 ° C., the immersion time becomes long, the production efficiency is lowered, and the effect by immersion cannot be obtained. On the other hand, when the temperature is higher than 50 ° C., the noodle strings become gelatinized, or the noodle strings become brittle when immersed, and the quality of the noodles deteriorates due to generation of cut noodles.

  The pH value of the acidic aqueous solution is in the range of pH 3 to 6, preferably in the range of pH 3 to 5.5. By using an acidic aqueous solution in this pH range, the noodles obtained are less likely to be boiled than when not soaked or soaked in neutral water, yet have excellent smoothness and a balance of viscoelasticity. It will be good. As the type of acid used in the acidic aqueous solution, any of organic acids and inorganic acids that can be used in foods can be used, but organic acids or salts thereof that are used as pH adjusters in the production of foods and drinks are preferred, especially Lactic acid, citric acid, malic acid or their salts are preferred. These acids may be used alone or in combination of two or more.

  The immersion time of the raw noodle strings in the acidic aqueous solution is 0.5 to 10 minutes, and preferably 1 to 5 minutes. This dipping time may be appropriately adjusted within the above range depending on the type of acid, the temperature and pH value of the acidic aqueous solution, the thickness of the noodle strings, the type of noodles, and the like. If the immersion time in the acidic aqueous solution is too short for 0.5 minutes, the above-mentioned texture-enhancing effect cannot be obtained. On the other hand, if the immersion time is too long for 10 minutes, the resulting noodles may become boiled and smooth. In addition, a decrease in viscoelasticity occurs.

  After the immersion treatment in the above acidic aqueous solution, the raw noodle strings are treated with boiled to obtain the boiled noodles of the present invention. This boiling treatment can be performed by the same method and conditions as the conventional boiled boiled noodle strings according to the type of noodles.

  The boiled noodles produced by the method of the present invention are preferably distributed and sold as boiled noodles in the refrigerated or chilled state or in the form of frozen noodles. It may be distributed and sold as a product.

EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples. The following Examples 4 and 8 are reference examples.

[Examples 1 to 3 and Comparative Example 1]
To 100 parts by weight of medium-strength wheat flour (Nisshin Flour “Kin Suzuran”), a salt solution in which 3 parts by weight of sodium chloride was previously dissolved in 35 parts by weight of water was added and mixed uniformly with a horizontal mixer. This dough is combined and rolled by a conventional method using a noodle roll, to make a noodle band having a thickness of 2.4 mm, and then cut into noodle strings using a number 10 corner cutting blade (raw noodles) )
The obtained raw noodle strings (raw udon) were subjected to the immersion treatment shown in Table 1 below, and then boiled in boiling water to obtain boiled noodles (boiled udon) with a yield of 290 to 300%. The boiled udon was placed in a sealed container and stored at 5 ° C. for 24 hours, then boiled in boiling water for 1 minute, and transferred to a container containing soy sauce. Next, a sensory test was performed by 10 panelists according to the evaluation criteria shown in Table 2 below. The average value of the obtained scores is shown in Table 1 below. In addition, boiled udon which was not subjected to the dipping treatment was used as a control example 1, and the score was set to 3 standard points.

  From the results shown in Table 1 above, in the case of the present invention in which raw udon was immersed in various acidic aqueous solutions (Examples 1 to 3), it was not immersed (Control Example 1) or was immersed in neutral water ( Compared with Comparative Example 1), it was confirmed that boiled and soy turbidity was suppressed, and the obtained boiled udon was excellent in smoothness and viscoelasticity.

[Examples 4 to 7 and Comparative Example 2]
To 100 parts by weight of medium-strength wheat flour (Nisshin Flour “Kin Suzuran”), a salt solution in which 3 parts by weight of sodium chloride was previously dissolved in 35 parts by weight of water was added and mixed uniformly with a horizontal mixer. This dough is combined and rolled by a conventional method using a noodle roll and made into a noodle band having a thickness of 1.5 mm, and then cut into noodle strings using a No. 6 corner cutting blade. )
The obtained raw noodle strings (living noodles) were subjected to the immersion treatment shown in Table 3 below, and then boiled in boiling water to obtain boiled noodles (boiled noodles) with a yield of 280 to 290%. The bran noodles were placed in a sealed container and stored at 5 ° C. for 24 hours, then boiled in boiling water for 1 minute and transferred to a container containing soy sauce. Next, a sensory test was conducted by 10 panelists according to the evaluation criteria shown in Table 2 above. The average score obtained is shown in Table 3 below. In addition, the koji noodles which did not perform immersion treatment were made into the comparative example 2, and the score was made into the standard 3 points | pieces. Further, the pH value of the immersion liquid is a value when the water temperature is 15 ° C.

  From the results shown in Table 3 above, in the case of the present invention immersed in a 1% lactic acid aqueous solution at 10 to 40 ° C. (Examples 4 to 7), turbidity of boiled and soy sauce is suppressed, and smoothness and viscoelasticity are achieved. In contrast, when it is immersed in a 1% lactic acid aqueous solution at 60 ° C. (Comparative Example 2), the turbidity of boiled and soy sauce is somewhat suppressed, but the smoothness and viscoelasticity are the present invention. In the case of (Examples 4 to 7), it was not sufficient.

[Examples 8 to 12 and Comparative Examples 3 to 4]
The raw udon obtained by the same method as in Example 1 was subjected to the immersion treatment shown in Table 4 below, and then boiled in boiling water to obtain boiled udon with a yield of 290 to 300%. The boiled udon was placed in a sealed container and stored at 5 ° C. for 24 hours, then boiled in boiling water for 1 minute, and transferred to a container containing soy sauce. Next, a sensory test was conducted by 10 panelists according to the evaluation criteria shown in Table 2 above. The average value of the obtained scores is shown in Table 4 below. In addition, boiled udon that was not subjected to the dipping treatment was used as Control Example 3, and the score was set as the standard 3 points.

  From the results shown in Table 4 above, in the case of the present invention in which the immersion time in a 1% malic acid / malate aqueous solution was 0.5 to 10 minutes (Examples 8 to 12), boiled and soy turbidity was observed. The resulting boiled udon is smooth and viscoelastic, while the soaking time is 0.1 minutes and 20 minutes (Comparative Examples 3 and 4). It was confirmed that although it was somewhat suppressed and the texture was somewhat smoother and viscoelasticity improved, it was not sufficient.

Example 13
The raw udon obtained by the same method as in Example 1 was subjected to an immersion treatment shown in Table 5 below. In addition, the pH of the raw udon after immersion was 5.2. After the dipping treatment, boiled udon was boiled in boiling water and the yield was 290 to 300%. The boiled udon was placed in a sealed container and stored at 5 ° C. for 24 hours.

[Comparative Example 5]
Raw udon was obtained in the same manner as in Example 1 except that 1.0 part by mass of a mixture of malic acid and malate was added to 100 parts by mass of medium-strength flour. The raw udon had a pH of 5.2. Next, this raw udon was boiled in boiling water to obtain boiled udon with a yield of 290 to 300%. The boiled udon was placed in a sealed container and stored at 5 ° C. for 24 hours.

  The boiled udon of Example 13 and Comparative Example 5 was boiled in boiling water for 1 minute and transferred to a container containing soup. Next, a sensory test was conducted by 10 panelists according to the evaluation criteria shown in Table 2 above. The average score obtained is shown in Table 5 below. In addition, about the raw udon obtained by the same method as Example 1, boiled udon which did not perform immersion treatment was made into the comparative example 4, and the score was made into the standard 3 points | pieces.

  From the results shown in Table 5 above, in the case of the present invention in which raw udon was soaked in a 1% malic acid / malate aqueous solution (Example 13), turbidity of boiled and soy sauce was suppressed, and the resulting boiled udon was also obtained. It was confirmed that it was excellent in smoothness and viscoelasticity. On the other hand, even when the noodle raw material is mixed with lactic acid and the pH of raw udon before boiled is adjusted, in the case where the immersion treatment is not performed (Comparative Example 5), the same effect as in the case of the present invention cannot be obtained. On the other hand, smoothness and viscoelasticity decreased, and it was confirmed that the quality was poor as boiled udon.

[Example 14 and Comparative Example 6]
To 100 parts by mass of deyuram flour (“Duelio” manufactured by Nisshin Flour Milling Co., Ltd.), a salt solution in which 3 parts by mass of sodium chloride was dissolved in 34 parts by mass of water was added in advance and mixed uniformly with a horizontal mixer. This dough is combined and rolled by a conventional method using a noodle roll, and is made into a noodle band having a thickness of 1.5 mm. Obtained.
The obtained raw pasta was subjected to the immersion treatment shown in Table 6 below, and then boiled in boiling water to obtain a pasta with a yield of 170 to 180%. Boiled pasta in a sealed container and stored at 5 ° C. for 24 hours, then reheated in a microwave oven (500 W) for 2 minutes, and subjected to a sensory test by 10 panelists according to the evaluation criteria shown in Table 7 below. Went. The average value of the obtained scores is shown in Table 6 below. In addition, boiled pasta was not subjected to immersion treatment, and the pasta was designated as Control Example 5, and the rating was set at three standard points.

  From the results shown in Table 6 above, even if the type of noodles is pasta, it is confirmed that boiledness is suppressed, and the obtained boiled pasta has an excellent balance of viscoelasticity and has an appropriate hardness and crispness. It was.

Claims (2)

The raw noodle strings in a non-alpha state obtained by a conventional method are used at a temperature of 15 to 40 ° C., and the pH of one or more organic acids or salts thereof selected from lactic acid, citric acid, malic acid and salts thereof A method for producing boiled noodles, characterized by immersing in an acidic aqueous solution of 3.4 to 5.3 for 1 to 10 minutes and then boiling.   Boiled noodles obtained by the production method according to claim 1.