JP5271246B2 - Method for producing Chinese noodles with fish-bush powder - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide Chinese noodles having rich flavor and taste of dried fish powder, and good texture with smooth and elastic feeling, and to provide a method for producing the Chinese noodles. <P>SOLUTION: The method for producing the Chinese noodles composed of at least two layers includes: laminating a noodle belt obtained by rolling a noodle dough in which the dried fish powder of 1-15 pts.mass expressed in terms of the inner proportion is formulated with 100 pts.mass of a grain powder raw material consisting essentially of flour, on a noodle belt obtained from a noodle-forming raw material free from the dried fish powder; and forming the noodles therefrom according to a conventional method, wherein, the ratio of a coarse powder to a fine powder in the dried fish powder is regulated so as to be from 1:0.5 to 1:8 by mass, and the formulated amount of the coarse powder of the dried fish powder is regulated so as to be &le;5 pts.mass expressed in terms of the inner proportion based on 100 pts.mass of the grain powder raw material. <P>COPYRIGHT: (C)2011,JPO&amp;INPIT

Description

  The present invention relates to a method for producing Chinese noodles that are mixed with fish bun powder and are rich in fish flavour, taste and texture. In detail, the noodle strings consist of at least two layers with different composition of the layer containing the fish knot powder and the layer not containing the fish knot powder. The present invention relates to a Chinese noodle having a good texture and a method for producing the same.

  In the recent ramen boom, there is a demand for ramen that is characterized by its flavor and taste, and attempts have been made to devise not only soup but also noodles themselves. Among them, it has been proposed to knead bonito into the noodle dough when producing Chinese noodles in order to give the noodle itself a bonito flavor. However, kneading the amount of bonito in the noodle dough, the texture of the resulting Chinese noodles becomes rough, and the viscoelasticity balance is lost. Satisfaction was not obtained because the flavor could not be felt.

  On the other hand, it is known to produce noodles containing various ingredients including seafood ingredients, and Patent Document 1 discloses natural colored food ingredients such as vegetables, fruits, seaweeds and chicken eggs in flour. Noodles in which two or more types of noodle doughs having different color tones formed by kneading colored additive ingredients in a fine or granular state are polymerized in layers are described. Further, Patent Document 2 discloses that noodle bands obtained by adding 30 to 60 parts by weight of raw vegetable paste or powder as dry matter to 100 parts by weight of wheat flour and adding them to knead are mixed with different types of raw materials. A method for producing noodles is described in which vegetables or noodle doughs not mixed with vegetables are individually manufactured and then rolled and cut out by superimposing them.

  Patent Document 3 describes a udon made by laminating a plurality of types of udon layers, including vegetable mixed udon layers, and one layer containing fish and shellfish such as shrimp, jako, fish meal, and shellfish. Udon with a three-layer structure having a layer, and Patent Document 4 discloses an intermediate noodle dough obtained by kneading at least one kind of processed fruits such as plum meat, powdered orange, powdered wakame, processed vegetables or seaweeds. Thus, any udon noodles comprising at least three layers obtained by rolling and cutting out a mixture of separately kneaded doughs have been proposed.

  However, the inventions described in these documents are only intended to impart the color tone of the material and its nutrients to the noodle strings, with regard to the deterioration of texture caused by the material to be blended and the problem of workability during noodle making It is not described at all. In addition, mixing fish knot powder in a specific amount, adding a mixture of coarse powder and fine powder in a specific ratio as fish knot powder, adjusting the amount of rinsing to the dough mixed with fish knot powder, etc. However, there is no description or suggestion. Therefore, based on these documents, the problem of the present invention can be solved even if two-layer or three-layer noodles are produced simply by blending fish koji powder with noodle-making materials. Can not.

JP-A 61-135558 JP 63-39557 A JP 62-181748 A Japanese Patent Laid-Open No. 4-30762

  Accordingly, an object of the present invention is to provide Chinese noodles having a good texture that is rich in fish flavor and taste, smooth and elastic, and a method for producing the same.

  As a result of diligent research to solve the above-mentioned problems, the present inventors combined a specific amount of fish knot powder during noodle making, and combined the coarse powder and fine powder at a specific ratio as the fish knot powder, and the fish knot powder. It has been found that the above-mentioned problems can be solved by adjusting the blending amount and the amount of water added in the noodle dough blended with the above. That is, the present invention relates to the following (1) to (5).

(1) A noodle strip obtained by rolling noodle dough containing 1 to 15 parts by mass of fish knot powder in 100 parts by mass of flour raw material mainly composed of wheat flour, and noodle making without fish knot powder In the method for producing Chinese noodles comprising at least two layers, which are laminated with noodle strips obtained from raw materials and then made according to a conventional method, coarse powder and fine powder at a mass ratio of 1: 0.5 to 8 are used as fish knot powder. A method for producing Chinese noodles, characterized in that the blended amount of coarse fishfish powder is 5 parts by mass or less in 100 parts by mass of flour raw material.
(2) In 100 parts by mass of the raw material for flour, 0.5 to 5 parts by mass of coarse fish paste powder is blended internally, and 0.5 to 10 parts by mass of fine fish paste powder is blended internally. The method for producing Chinese noodles according to (1) above.
(3) The method for producing Chinese noodles according to (1) or (2) above, wherein the coarse fish knot powder contains at least 80% by mass of particles having a particle size of 500 μm or more.
(4) The method for producing Chinese noodles according to any one of (1) to (3) above, wherein the fine powder of fish knot powder contains at least 80% by mass of particles having a particle size of 250 μm or less.
(5) Chinese noodles manufactured by the method according to any one of (1) to (4).

  According to the present invention, Chinese noodles having a good texture that is smooth and elastic while having a sufficient flavor and taste while having a sufficient amount of fish cake powder while being rich in flavor and taste due to the fish syrup such as bonito Is obtained.

  Examples of the type of fish clause in the fish clause powder used in the present invention include salmon clause, soda clause, mackerel clause, and mixtures thereof. As a method for obtaining these fish clause powders, the fish clauses may be crushed as they are, or may be crushed after shaving. The pulverization may be appropriately performed using a known method such as airflow pulverization, impact pulverization, or roll pulverization.

  In general, in the production of noodles such as Chinese noodles, materials such as fish cake such as bonito are not included in the raw material of flour, but are handled as auxiliary materials. However, in the method for producing Chinese noodles of the present invention, fish powder is used for convenience. Shall be included in the raw material of flour. In the present invention, the fish bun powder is blended in an amount of 1 to 15 parts by mass, preferably 2 to 10 parts by mass, in 100 parts by mass of flour raw materials mainly composed of wheat flour. Here, if the amount of the fish knot powder is less than 1 part by mass, the flavor and taste of the resulting Chinese noodles cannot be said to be sufficient. If the amount exceeds 15 parts by mass, the noodle strings originally possessed by the Chinese noodles It becomes inferior in terms of texture, such as a loss of elasticity and a rough texture.

  In the present invention, it is necessary to use a combination of coarse powder and fine powder from the viewpoint of the flavor / taste and texture of the Chinese noodles to be obtained. In the present invention, the coarse fish bran powder contains at least 70% by mass of particles having a particle size of 500 μm or more, and preferably contains 80% by mass or more. Moreover, the fine powder of fish clause powder contains at least 70% by mass of particles having a particle size of 250 μm or less, preferably contains 80% by mass or more, and more preferably contains 90% by mass or more.

  In this invention, although said coarse powder and fine powder are mix | blended by the mass ratio of 1: 0.5-8 as fish bun powder, it is preferable to mix | blend in the range of 1: 1-6 mass ratio. If only the coarse powder or the ratio of the coarse powder exceeds the above range, the resulting Chinese noodles have good flavor and taste, but are not sufficient in terms of texture (smoothness, elasticity), while fine powder If the proportion of fine powder exceeds the above range, the texture of Chinese noodles may be good, but may not be sufficient in terms of flavor and taste. In the present invention, the fish bun powder has coarse powder and fine powder within the above range, and the blending amount of the coarse powder is 5 parts by mass or less in 100 parts by mass of the raw material for flour. Even if the ratio of the coarse powder to the fine powder is within the above range, if the blending amount of the coarse powder exceeds 5 parts by mass, it cannot be said that the texture (smoothness, elasticity) is sufficient. Further, in the present invention, fish paste powder is blended with coarse powder and fine powder within the above range, coarse powder is blended with 0.5-5 parts by mass, and fine powder is blended with 0.5-10 parts by weight. It is preferable to do this.

  In the present invention, the mixture of coarse and fine fish powder may be adjusted to the above ratio and pulverized, but the particle size of the coarse and fine powder and the mixing ratio may be adjusted. Since it becomes easy, it is preferable to mix after manufacturing separately.

  The flour that is the main ingredient of the flour raw material used in the present invention is not particularly limited as long as it is a flour that is usually used in the production of Chinese noodles, but examples thereof include strong flour, semi-strong flour, medium flour, durum flour, or a mixture thereof. . In addition, other flours and starches such as flour, rice flour, corn flour, barley flour and buckwheat flour; starches such as tapioca starch, corn starch, waxy corn starch, wheat starch and potato starch; and α Processed starches such as esterification, etherification, esterification, acetylation, and crosslinking treatment can be appropriately blended. When blending flour raw materials other than these wheat flour, the blending amount is preferably 20% by mass or less, more preferably 10% by mass or less, in the whole flour raw material.

  As the kansui used in the present invention, there is no particular problem as long as it is usually used in the production of Chinese noodles, etc., for example, a commercially available kansui powder (kanban) dissolved in water is appropriately used. it can. In addition, the blending amount of the rice bran into the noodle dough blended with the fish knot powder varies depending on the thickness of the noodle strings of the Chinese noodles to be produced, but is usually 0.3 by an external ratio with respect to 100 parts by mass of the flour raw material. Although it is ˜2 parts by mass, preferably 0.5 to 1.5 parts by mass, it is more preferably the same as or more than the noodle dough that does not contain the fish paste powder. Specifically, the blending amount of the noodle dough blended with the fish knot powder and the noodle dough not blended is preferably in the range of 1 to 3: 1 and more preferably in the range of 1 to 2: 1. Normally, when various ingredients are blended into Chinese noodle dough, the amount is reduced in order to suppress the influence of the alkaline substance kansui. In the present invention, it is preferable that the blending amount of citrus is within the above-mentioned range because not only is enhanced, but also a decrease in elasticity due to the fish paste powder can be suppressed.

  Other secondary materials include salt; whole egg, egg white, egg white powder, whole egg powder, etc .; gluten; thickener such as xanthan gum, guar gum, locust bean gum, alginate, agar, gelatin, pectin; fats and oils; ethyl alcohol Etc. can also be blended.

  In the method for producing Chinese noodles of the present invention, first, noodle dough is obtained by adding water, citrus and, if necessary, other auxiliary materials to the flour raw material containing or not containing the fish cake powder and then mixing. The mixing may be carried out under normal pressure or reduced pressure according to a conventional method, but the mixing time is usually about 5 to 20 minutes. The amount of water added is usually in the range of 28 to 50 parts by mass, preferably 30 to 45 parts by mass with respect to the total 100 parts by mass of the flour raw materials. If the amount of water added is less than 28 parts by mass, the dough may be hard and workability may be reduced, and if it exceeds 50 parts by mass, the dough may become sticky or weak. In addition, the amount of water added to the noodle dough mixed with the fish knot powder is preferably increased by 1 to 5 parts by mass, and increased by 2 to 4 parts by mass as compared with the normal noodle dough not mixed with the fish knot powder. More preferred. By increasing the amount of water added to the noodle dough blended with the fish knot powder in the above-described range, workability is improved from mixing to noodle strip lamination and subsequent rolling.

  Chinese noodles can be obtained by rolling the noodle dough obtained as described above, combining or laminating according to a conventional method, further rolling, and cutting into noodle strings. At that time, if you want a two-layer noodle consisting of a layer containing fishbush powder and a layer containing no fishbush powder, laminate the noodle band containing fishbush powder and the noodle band not containing fishbush powder (composite) ) And then rolling and cutting into noodle strings. If three-layered noodles are desired, noodle strips containing fish knot powder are laminated so as to be sandwiched between two noodle strips not containing fish knot powder, and then rolled into three layers. Cut it out into noodle strings. In this way, by making a multi-layered noodle consisting of a layer containing fish knot powder and a layer not containing fish knot powder, not only reduces the rough surface of the noodle string surface due to the mixed fish knot powder, but also the noodle strings originally possessed by Chinese noodles. A feeling of elasticity can be maintained.

  The Chinese noodles obtained by the production method of the present invention can be distributed and sold in the state of raw noodles or dried and processed as semi-dry noodles or dry noodles, but the raw noodles are boiled or steamed. Thereafter, it can be distributed and sold as boiled noodles in a refrigerated or chilled state or in the form of frozen noodles. Furthermore, after boiled or steamed, a predetermined treatment such as sterilization may be performed and distributed and sold as a room temperature product.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited to the following examples.

In addition, in the present Example and the comparative example, the following were used as fish clause powder (fine powder and coarse powder).
・ Rice flour powder Coarse powder; about 80% by mass of particles with a particle size of 500 μm or more
Fine powder; about 90% by mass of particles with a particle size of 250 μm or less

[Examples 1-3 and Comparative Examples 1-3]
Raw material flour containing quasi-strong wheat flour ("Special Number One" manufactured by Nisshin Flour Milling Co., Ltd.) and bonito powder (coarse powder: fine powder = 1: 1 (mass ratio)) in the blending ratio shown in Table 1 is prepared. It put into the mixer for raw noodles. Separately, an aqueous solution prepared by dissolving 0.5 parts by mass of sodium chloride and 1 part by mass of Kansui (“Red Kansui”, Oriental Yeast Industry) in 37 parts by mass of water is prepared, and this aqueous solution is added to 100 parts by mass of the raw material flour. In addition, mixed mixing was performed for 10 minutes under reduced pressure (−600 mmHg), and then rolling was performed using a noodle roll according to a conventional method to obtain noodle strip A containing koji powder having a thickness of about 5 mm.
On the other hand, an aqueous solution prepared by dissolving 0.5 parts by mass of sodium chloride and 1 part by mass of water in 35 parts by mass of water was added to 100 parts by mass of the same semi-strong wheat flour as used above, and after mixing in the same manner as described above, A noodle strip B having a thickness of about 5 mm was obtained by rolling using a noodle roll.
A noodle strip A containing bonito powder and a noodle strip B not containing are compounded (laminated) according to a conventional method, and further rolled using a noodle roll to form a noodle strip having a thickness of 1.5 mm. A noodle string was cut out using a cutting blade to produce raw Chinese noodles consisting of two layers containing bonito powder.
In addition, as Comparative Example 1, noodle strips B not containing bonito powder were combined, and as Comparative Example 2, noodle strips containing bonito powder were combined (laminated) in the same manner. Manufactured.

  The obtained raw Chinese noodles were aged in a refrigerator for 1 day, boiled in boiling water for about 180 seconds, and then put into a container containing soup. The texture (smoothness and elasticity) of the Chinese noodles and the flavor and taste of bonito were evaluated by 10 panelists according to the evaluation criteria table shown in Table 2 below. The average score of the evaluation is shown in Table 1.

  As a result, when the two-layer noodles are prepared by combining the coarse powder and fine powder of bonito powder at a mass ratio of 1: 1 to form two-layer noodles (Examples 1 to 3), the bonito flavor and taste It was confirmed that it was excellent in terms of texture as well as smoothness and elasticity. On the other hand, it is found that the single layer noodles (comparative example 1) made only of noodle dough that does not contain bonito powder are excellent in texture (smoothness, elasticity), but the taste and taste of bonito are weak. In addition, when 20 parts by mass of bonito powder is blended (Comparative Example 2), the bonito flavor and taste are excellent, but the smoothness is lost and the elasticity is inferior. Moreover, it turns out that it is inferior in the point of food texture (smoothness and elasticity) in the single layer noodle (comparative example 3) only of the noodle dough which mix | blended the koji powder.

[Examples 4 to 6 and Comparative Examples 4 and 5]
Prepare raw flour containing 95 parts by weight of semi-strong wheat flour ("Special Number One" manufactured by Nisshin Flour Milling Co., Ltd.) and koji powder containing coarse flour and fine flour at the blending ratios shown in Table 3, respectively. I put it in. Separately, an aqueous solution prepared by dissolving 0.5 parts by mass of sodium chloride and 1 part by mass of Kansui ("Red Kansui", Oriental Yeast Industry) in 40 parts by mass of water is prepared, and this aqueous solution is added to 100 parts by mass of the raw material flour. In addition, mixed mixing was performed for 10 minutes under reduced pressure (−600 mmHg), and then rolling was performed using a noodle roll according to a conventional method to obtain noodle strip A containing koji powder having a thickness of about 5 mm.
On the other hand, after adding an aqueous solution prepared by dissolving 0.5 parts by mass of sodium chloride and 0.5 parts by mass of potassium in 38 parts by mass of water to 100 parts by mass of the same semi-strong wheat flour as used above, The noodle band B having a thickness of about 5 mm was obtained by rolling with a noodle making roll.
A noodle strip A containing bonito powder and a noodle strip B not containing are compounded (laminated) according to a conventional method, and further rolled using a noodle roll to form a noodle strip having a thickness of 1.5 mm. A noodle string was cut out using a cutting blade to produce raw Chinese noodles consisting of two layers containing bonito powder.

  The obtained raw Chinese noodles were aged in a refrigerator for 1 day, boiled in boiling water for about 180 seconds, and then put into a container containing soup. The texture (smoothness and elasticity) of the Chinese noodles and the taste and taste of bonito were evaluated by 10 panelists according to the evaluation criteria table shown in Table 2. The average score of the evaluation is shown in Table 3.

  From the above results, in the Chinese noodles (Examples 4 to 6) produced using the koji powder prepared by mixing coarse powder and fine powder at a mass ratio of 1: 1 to 6, the taste / taste and texture (smoothness) of koji , It was confirmed that it was excellent in all points of elasticity. On the other hand, the coarse powder alone (Comparative Example 4) is slightly inferior in texture, and the fine powder alone (Comparative Example 5) is slightly inferior in flavor and taste of bonito. I understand.

[Examples 7 to 9]
Prepare raw flour containing 95 parts by weight of semi-strong wheat flour ("Special Number One" manufactured by Nisshin Flour Milling Co., Ltd.) and 5 parts by weight of bonito powder (coarse powder: fine powder = 1: 1) and put into a mixer for raw noodles did. Separately, an aqueous solution prepared by dissolving 0.5 parts by mass of sodium chloride and 37 parts by mass of water (“Red Kansui”, Oriental Yeast Co., Ltd.) shown in Table 4 is prepared. In addition to parts by mass, mixed mixing was performed for 10 minutes under reduced pressure (−600 mmHg), and then rolled using a noodle roll according to a conventional method to obtain noodle strip A containing koji powder having a thickness of about 5 mm.
On the other hand, after adding an aqueous solution prepared by dissolving 0.5 parts by mass of sodium chloride and 0.5 parts by mass of potassium in 35 parts by mass of water to 100 parts by mass of the same quasi-strong wheat flour as used above, and mixing the same as above The noodle band B having a thickness of about 5 mm was obtained by rolling with a noodle making roll.
A noodle band A containing koji powder and a noodle band B not containing the koji powder were combined (laminated) according to a conventional method, and further rolled and rolled using a noodle roll to obtain a noodle band having a thickness of 1.5 mm. The noodle strings were cut into noodle strings using a cutting blade with a square, and raw Chinese noodles consisting of two layers containing bonito powder were produced.

  The obtained raw Chinese noodles were aged in a refrigerator for 1 day, boiled in boiling water for about 180 seconds, and then put into a container containing soup. The texture (smoothness and elasticity) of the Chinese noodles and the taste and taste of bonito were evaluated by 10 panelists according to the evaluation criteria table shown in Table 2. The average score of the evaluation is shown in Table 4.

  As a result, the texture (smoothness, elasticity) and flavor / taste of Chinese noodles obtained by adjusting the blending amount of citrus in noodle dough with and without koji powder to 1-3: 1 It was confirmed that the film was good.

Example 10
Prepare raw flour containing 95 parts by weight of semi-strong wheat flour ("Special Number One" manufactured by Nisshin Flour Milling Co., Ltd.) and 5 parts by weight of bonito powder (coarse powder: fine powder = 1: 1) and put into a mixer for raw noodles did. Separately, 0.5 parts by weight of sodium chloride and 1 part by weight of Kansui (“Red Kansui”, Oriental Yeast Industry) were prepared in 37 parts by weight of water, and this aqueous solution was added to 100 parts by weight of the raw material flour. In addition, mixed mixing was performed for 10 minutes under reduced pressure (−600 mmHg), and then rolling was performed using a noodle roll according to a conventional method to obtain noodle strip A containing koji powder having a thickness of about 5 mm.
On the other hand, an aqueous solution prepared by dissolving 0.5 parts by mass of sodium chloride and 1 part by mass of water in 35 parts by mass of water was added to 100 parts by mass of the same semi-strong wheat flour as used above, and after mixing in the same manner as described above, A noodle strip B having a thickness of about 5 mm was obtained by rolling using a noodle roll.
After laminating noodle strip A containing bonito powder so as to be sandwiched between two noodle strips B to form a three-layer structure, rolling and rolling with a noodle roll to make a 1.5 mm thick noodle strip Then, a noodle string was cut out using a cutting blade with a 16th corner to produce raw Chinese noodles consisting of two layers containing bonito powder.

  The obtained raw Chinese noodles were aged in a refrigerator for 1 day, boiled in boiling water for about 180 seconds, and then put into a container containing soup. The texture (smoothness and elasticity) of the Chinese noodles and the taste and taste of bonito were evaluated by 10 panelists according to the evaluation criteria table shown in Table 2. As a result, the texture is 4.7 points of smoothness, 4.1 points of elasticity, and 4.2 points of flavor / taste, and the Chinese food has excellent texture and taste and taste of bonito. It was confirmed that noodles were obtained.

Claims (5)

  Obtained from a noodle strip obtained by rolling noodle dough containing 1 to 15 parts by mass of fishbill powder in 100 parts by mass of flour raw material mainly composed of wheat flour, and a raw material for noodles not containing fishbush powder In a method for producing Chinese noodles consisting of at least two layers, laminating noodle strips, and then making noodles according to a conventional method, blending coarse powder and fine powder at a mass ratio of 1: 0.5 to 8 as fish clause powder, The method for producing Chinese noodles is characterized in that the blending amount of the coarse fish bran powder is 5 parts by mass or less in 100 parts by mass of the raw material for flour.   2. 100 parts by weight of flour raw material is mixed with 0.5 to 5 parts by weight of coarse fish paste powder, and 0.5 to 10 parts by weight of fine powder of fish joint powder is blended internally. The method for producing the Chinese noodles described.   The method for producing Chinese noodles according to claim 1 or 2, wherein the coarse fish paste powder contains at least 70 mass% of particles having a particle size of 500 µm or more.   The method for producing Chinese noodles according to any one of claims 1 to 3, wherein the fine powder of fish clause powder contains at least 70 mass% of particles having a particle size of 250 µm or less.   Chinese noodles manufactured by the method according to any one of claims 1 to 4.