JP5912989B2 - Method for producing noodles - Google Patents

Description

  The present invention relates to a method for producing noodles using an organic acid. More specifically, the present invention provides a method for smoothly producing noodles having a good texture with strong viscoelasticity, soft and sticky, by using an organic acid.

  In order to produce noodles having a strong viscoelasticity and a crisp texture, it has been widely practiced to blend processed starch (modified starch) during the production of noodles (for example, Patent Documents 1, 2, 3). However, processed starch is obtained by subjecting starch to a specific chemical treatment, and when added to noodles, the flavor and taste of the noodles may be lowered.

In addition, in order to improve the storage stability of the noodles, strengthen the noodles, increase the elasticity, an organic acid or vinegar is added during the preparation of the noodle dough, or an aqueous solution containing an organic acid after the manufacture of the noodles (Patent Documents 4 to 9 etc.).
However, the noodles obtained by the above-described conventional technique in which an organic acid or vinegar is added at the time of preparing the noodle dough are not sufficient for improving the viscoelasticity and the feeling of stickiness.
In addition, the method of treating the noodles with an aqueous solution of organic acid or vinegar after the production of the noodles is effective to some extent in terms of antifungal and storage stability, but the effect of improving the viscoelasticity and stickiness of the noodles is low .

JP-A-7-39334 JP 2002-223713 A JP 2005-27643 A JP 54-126744 A Japanese Patent Laid-Open No. 56-144064 JP-A-57-105176 Japanese Patent Laid-Open No. 61-119151 JP-A 61-227748 JP-A-63-271

  An object of the present invention is to provide noodles having high viscoelasticity, excellent mochi-feel, and excellent in smoothness and taste, and a method for producing the same.

  The inventors of the present invention have made various studies to achieve the above-mentioned object, and as a part of the research, a predetermined amount of organic acid is added to a part of the total amount of water used for the preparation of the noodle dough to concentrate organic matter. After the first step of making an acid aqueous solution and adding the concentrated organic acid aqueous solution to flour and kneading, the second step of adding the remaining water and further kneading is performed to prepare a noodle dough, An unprecedented new noodle making method was tried to produce noodles. As a result, unexpectedly, in the case of the new noodle making method tried by the present inventors, all the water necessary for producing the noodle dough was added to the flour at the same time, and at the same time, the organic acid and vinegar were added. It has stronger viscoelasticity than the above-mentioned conventional techniques for producing noodles containing organic acids and vinegar in addition to the above-mentioned conventional techniques for treating noodles with aqueous solutions of organic acids and vinegar after the production of noodles. It has a soft and crisp texture, and it is possible to obtain noodles that are also excellent in terms of smoothness, taste, flavor, etc., and the quality of the noodles obtained by the noodle making method is processed. The present invention has been completed by finding that it is equivalent to or superior to the quality of noodles obtained using starch.

That is, the present invention
(1) A concentrated organic acid aqueous solution prepared by adding 0.1 to 1% by mass of an organic acid based on the mass of flour to 6.2 to 75% by mass of water of the total amount of water used for preparing the noodle dough. After performing the first step of kneading in addition to flour, performing the second step of adding the remaining water and further kneading to prepare a noodle dough, and producing the noodles using the noodle dough This is a method for producing noodles.

And this invention,
(2) The method for producing noodles according to (1) above, wherein the organic acid is at least one selected from acetic acid, lactic acid, citric acid, tartaric acid, malic acid, succinic acid, fumaric acid, gluconic acid, adipic acid and ascorbic acid ;and,
(3) The method for producing noodles according to (1) or (2), wherein the total amount of water used for preparing the noodle dough is 20 to 65 parts by mass with respect to 100 parts by mass of flour;
It is.

Furthermore, the present invention provides
(4) The method for producing noodles according to any one of the above (1) to (3), wherein salt and / or brine (cane powder) is added in both the first step and the second step or added in the second step. .
And this invention,
(5) Noodles obtained by the production method of any one of (1) to (4).

By producing noodles with the production method of the present invention, viscoelasticity is strong, soft and soft and has a good texture, and smoothness and taste, etc., equivalent to or higher than when processed starch is used In this respect, noodles that are excellent can be obtained.
The noodles obtained by the production method of the present invention are less prone to generation of cocoons and fungi and have excellent storage stability.

The present invention is described in detail below.
In the present invention, the noodle dough is prepared by adopting a two-stage process including a first process and a second process.
In the first step, the total amount of water used for preparing the noodle dough (total amount of water added in the first step and the second step) is reduced to 6.2 to 75% by mass of water based on the mass of the flour. 1. Add concentrated organic acid aqueous solution prepared by adding 1 to 1% by mass of organic acid and mix.

Examples of the organic acid that can be used in the first step include acetic acid, lactic acid, citric acid, tartaric acid, malic acid, succinic acid, fumaric acid, gluconic acid, adipic acid, and ascorbic acid. Two or more kinds can be used.
Among them, acetic acid and / or lactic acid are preferably used from the viewpoint that the acidity is not too strong.
In the present invention, the organic acid itself may be used as the organic acid, or a brewed vinegar containing one or more of the organic acids described above (for example, rice vinegar, rice black vinegar, grain vinegar, An aqueous solution of an organic acid such as apple vinegar, grape vinegar, or fruit vinegar may be used.
However, when an aqueous solution of organic acid such as brewed vinegar is used as the organic acid, the total amount of water contained in the aqueous solution of organic acid such as brewed vinegar and water newly added from the outside is defined by the present invention. It is necessary to be within the specified range of “6.2 to 75% by mass of water of the total amount of water used for preparing the noodle dough”.

  As flour, any flour conventionally used in the production of noodles can be used. Examples of flours that can be used in the present invention include wheat flour, buckwheat flour, rice flour, barley flour, soybean flour, starches, etc., and one of these flours may be used alone, or 2 You may use combining flour of a seed or more. Among them, from the viewpoint of workability in producing noodles and the quality of the noodles obtained, in the present invention, flour is used alone as flour, or the proportion of flour is 50% by mass or more, particularly 90% by mass or more. It is preferable to use wheat flour and other flours in combination.

As wheat flour, any flour conventionally used in the production of noodles can be used, such as medium flour, semi-strong flour, strong flour, thin flour, durum flour, flour blended with two or more of these, etc. Can be used. Among them, as wheat flour, medium flour, quasi-strong flour, and durum wheat flour are preferably used because noodles excellent in the feeling of stickiness can be obtained.
In addition, weak flour, medium flour, quasi-strong flour and strong flour are classified into first-class powder, quasi-first-class powder, second-grade powder, third-grade powder and powder, respectively, based on protein content and ash content. In the present invention, as flour, not only high-grade flour (primary flour, quasi-first flour) with low ash content but also lower flour (eg second-grade flour) with high ash content can be used. Even when flour is used, it is possible to produce an organic acid-containing wheat flour composition that gives strong noodles with a strong viscoelasticity and a soft and soft texture.

The amount of the organic acid added to the flour in the form of the concentrated organic acid aqueous solution in the first step is 0.1 to 1.0% by mass based on the total mass of the whole flour used for the preparation of the noodle dough as described above. It is necessary, and it is preferable that it is 0.2-1.0 mass%, and it is more preferable that it is 0.2-0.5 mass%.
Here, the amount of the organic acid in the present invention refers to the amount of “organic acid itself”. Therefore, when an aqueous solution of an organic acid such as brewed vinegar is used, it refers to the amount of organic acid contained in an aqueous solution of an organic acid such as brewed vinegar.
By adding the organic acid to the flour in an amount in the above-mentioned range, it is possible to produce noodles that are strong in viscoelasticity, have a soft and soft texture, and are excellent in smoothness and taste.
If the amount of organic acid added is too small, noodles having a strong texture due to strong viscoelasticity cannot be obtained. On the other hand, if the amount of organic acid added is too large, the sourness becomes too strong and obtained. The taste and flavor of the noodles are lowered, and the texture is too soft and brittle.

In the first step, the amount of water added to the flour in the form of an organic acid aqueous solution is 6.2 to 75% by mass of the total amount of water used in the preparation of the noodle dough (total mass of water added in the first step and the second step). The amount of water added to the flour in the first step is within the above range. The amount of water added to the flour in the first step is preferably 10 to 70% by mass of the total amount of water added, more preferably 25 to 60% by mass. The organic acid can be uniformly or almost uniformly added to the whole flour in the form of an aqueous organic acid solution, and the dough can be smoothly mixed, and the noodles have a strong viscoelasticity and a sticky texture. Can be obtained.
If the amount of water added to the flour in the first step is too small, it becomes difficult to uniformly or almost uniformly add the organic acid to the entire flour in the form of an organic acid aqueous solution, and the viscoelasticity is strong and the food is sticky. It becomes difficult to obtain noodles having a feeling. On the other hand, if the amount of water added to the flour in the first step is too large, the concentration of the organic acid is reduced and the effect is weakened, so the viscoelasticity is strong and it is difficult to obtain noodles with a crisp texture. become.

Here, the total amount of water used for the preparation of the noodle dough (the total mass of water added in the first step and the second step) may vary depending on the type of noodles to be produced, the type and properties of flour, the mixing ratio, etc. Specifically, it is preferably 20 to 65 parts by mass, more preferably 30 to 60 parts by mass, and 40 to 55 parts by mass with respect to 100 parts by mass of flour (total of all flours used for producing noodles). More preferably.
If the total amount of water used in the preparation of the noodle dough is too small, a soft noodle dough cannot be obtained, and the quality of the noodles (especially texture such as processability, viscoelasticity, stickiness, etc.) tends to be reduced. On the other hand, if the total amount of water is too much, the dough becomes sticky and becomes a dumpling, making it impossible to knead the dough smoothly, and the noodle band and noodle strings stick to each other, reducing workability and industrial production. Tends to be difficult.

In the first step of adding the organic acid aqueous solution to the flour, the temperature is preferably 15 to 30 ° C, more preferably 20 to 25 ° C until the dough mixed with the concentrated organic acid aqueous solution is added to the flour and uniformly mixed. It is preferable to perform the chaotic work below.
The kneading operation can be carried out using a kneading apparatus that is usually used when producing noodle dough, such as “Horizontal Mixer” manufactured by Tokyo Menki Co., Ltd. or other kneading apparatuses.
The kneading time in the first step includes the type of noodles, the type and nature of the flour, the amount of water (concentrated organic acid aqueous solution) added to the flour in the first step, the type, scale, structure, and rotation speed of the device used for kneading. In general, it is preferably 1 to 10 minutes, particularly 2 to 5 minutes.
If the kneading in the first step is insufficient, the dough tends to be uneven.

To the kneaded dough containing the organic acid obtained in the first step, the remaining water (93.8 to 25% by mass of the total amount of water used for preparing the noodle dough) is added in the second step, and further added. Knead to prepare the noodle dough.
In the second step, it is preferable to perform the kneading operation at a temperature of preferably 15 to 30 ° C., more preferably 20 to 25 ° C. until the dough mixed with the remaining water becomes moist.
The second step may be performed using the same kneading device as used in the first step as it is, or may be performed using a kneading device different from that used in the first step.
The kneading time in the second step may vary depending on the type of noodles to be produced, the type and nature of flour, the amount of water added in the second step, the type of equipment used for kneading, the scale, structure, rotation speed, etc. Generally, 3 to 15 minutes, particularly 5 to 10 minutes are preferably employed.
If the kneading in the second step is insufficient, the dough is likely to be non-uniform and powdery, while if the kneading in the second step is excessive, the dough is likely to sag or become sticky.

  The noodle dough after the kneading in the second step preferably contains 20 to 65 parts by mass of water with respect to 100 parts by mass of flour used for the preparation of the noodle dough, and 30 to 60 parts by mass of water. It is more preferable to contain, and it is still more preferable to contain 40-55 mass parts water. If the moisture content in the noodle dough after the second step is too low, a moist dough cannot be obtained, and the quality of the noodles (especially viscoelasticity, stickiness) tends to be reduced, while water If the content is too high, the noodle dough will become sticky and the workability in the cutting process into noodle strings and noodle skin will deteriorate, or drying will take a long time to produce dry noodles and semi-dry noodles. And the texture of the noodles obtained tends to be weak without viscoelasticity.

  In the present invention, during preparation of the noodle dough, for example, salt, brackish water (emulsified powder), emulsifier, coloring agent, preservative, vitamins, minerals, nutrient enhancing agents such as amino acids, yam powder, egg liquid, egg powder, One or more additives such as tea powder and seaweed powder can be added. When these additives are added, they can be added in one or both of the first step and the second step, but they can be added in both the first step and the second step or in the second step. preferable. In particular, when the additive amount is small, it is more preferable to add in the second step. Moreover, when there is much addition amount of an additive and it cannot add uniformly when it adds only in a 2nd process, adding in both a 1st process and a 2nd process is preferable. The addition amount and combination when adding the above-mentioned additives are not particularly limited, and may be performed in the same manner as in the conventional noodle making technique depending on the type of noodles to be produced.

The type of noodles produced in the present invention is not particularly limited. Any of macaroni and the like may be used. Also, the form of the noodles is not limited at all, and may be any of raw noodles, dry noodles, semi-dry noodles, salmon noodles, steamed noodles, frozen noodles, instant noodles, and the like.
Therefore, the subsequent noodle making process performed using the noodle dough obtained through the first step and the second step is the same as that employed in the prior art depending on the type of noodles to be manufactured. The method may be adopted.

  EXAMPLES The present invention will be specifically described below with reference to examples and the like, but the present invention is not limited to the following examples.

Example 1
(1) To 2000 g (2 L) of water, 50 g of acetic acid (“Acetic acid” manufactured by Kanto Chemical Co., Inc., purity 100%) and 200 g of sodium chloride were added to prepare 2250 g of an acetic acid aqueous solution.
(2) To 10 kg (10000 g) of wheat flour (Nisshin Flour Milling Co., Ltd. “Special Sparrow”), add the total amount of the acetic acid aqueous solution prepared in (1) above and use a kneading device (horizontal mixer manufactured by Tokyo Menki). The dough was prepared by kneading for 5 minutes at 20 ° C. (first step).
(3) To the dough obtained in (2) above, a salt solution in which 200 g of salt is dissolved in 2000 g (2 L) of water is added, and kneaded at 20 ° C. for 10 minutes using the same kneader to prepare a noodle dough. (Second step).
(4) The noodle dough obtained in the above (3) was put together in a noodle strip at a roll interval of 10 mm with a noodle roll and aged in a plastic bag at room temperature (20 ° C.) for 30 minutes. After aging, this noodle strip was further rolled with a noodle making roll to obtain a noodle strip having a thickness of about 2.5 mm. Raw udon was produced by cutting into noodle strings using a 10-corner cutting blade.
(5) The raw noodles obtained in (4) above are boiled in a sufficient amount of boiling water with a yield of 250%, adjusted with a boil while adjusting the time, and immediately in cold water (water temperature 5 ° C.). Washed with water, raised to a colander and drained.
(6) The texture and taste of the noodles obtained in (5) above were evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken. It was as shown in Table 2.

Example 2
(1) 1190 g (50 g of acetic acid and 1110 g of water) and 200 g of sodium chloride are added to 890 g (0.89 L) of water and cereal vinegar (“cereal vinegar” manufactured by Mitsukan, acetic acid content 4.2 mass%, water content 93.3% by mass). By addition, 2280 g of cereal vinegar aqueous solution (acetic acid content 50 g, water content 2000 g) was prepared.
(2) To 10 kg (10000 g) of wheat flour (Nisshin Flour Mills Co., Ltd. “Special Sparrow”), add the total amount of the vinegar vinegar aqueous solution prepared in (1) above and add a kneading device (a horizontal mixer manufactured by Tokyo Menki). The dough was prepared by kneading at 20 ° C. for 5 minutes (first step).
(3) To the dough obtained in (2) above, a salt solution in which 200 g of salt is dissolved in 2000 g (2 L) of water is added, and kneaded at 20 ° C. for 10 minutes using the same kneader to prepare a noodle dough. (Second step).
(4) Using the noodle dough obtained in (3) above, raw udon was produced in the same manner as in (4) of Example 1, and then boiled yield was 250 in the same manner as in (5) of Example 1. % Was immediately washed with cold water (water temperature 5 ° C.), then raised to a colander and drained.
(5) The texture and taste of the noodles obtained in (4) above were scored by 10 panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken. It was as shown in Table 2.

Example 3
(1) To 1950 g (1.95 L) of water, 100 g of lactic acid ("PURAC FCC 50" manufactured by CSM Japan; purity 50%) (corresponding to 50 g of lactic acid) and 200 g of sodium chloride were added to prepare 2250 g of an aqueous lactic acid solution.
(2) To 10 kg (10000 g) of wheat flour (Nisshin Flour Milling Co., Ltd. “Special Sparrow”), add the total amount of the lactic acid aqueous solution prepared in (1) above and use a kneading device (horizontal mixer manufactured by Tokyo Menki). The dough was prepared by kneading for 5 minutes at 20 ° C. (first step).
(3) To the dough obtained in (2) above, a salt solution in which 200 g of salt is dissolved in 2000 g (2 L) of water is added, and kneaded at 20 ° C. for 10 minutes using the same kneader to prepare a noodle dough. (Second step).
(4) Using the noodle dough obtained in (3) above, raw udon was produced in the same manner as in (4) of Example 1, and then boiled yield was 250 in the same manner as in (5) of Example 1. % Was immediately washed with cold water (water temperature 5 ° C.), then raised to a colander and drained.
(5) The texture and taste of the noodles obtained in (4) above were scored by 10 panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken. It was as shown in Table 2.

<< Comparative Example 1 >>
(1) To 4000 g (4 L) of water, 50 g of acetic acid (“Acetic acid” manufactured by Kanto Chemical Co., Inc., purity 100%) and 400 g of sodium chloride were added to prepare 4450 g of an aqueous acetic acid solution containing sodium chloride.
(2) Kneading apparatus (horizontal type manufactured by Tokyo Menki Co., Ltd.) by adding the total amount of acetic acid aqueous solution containing salt prepared in (1) above to 10 kg (10000 g) of wheat flour (“Special Sparrow” manufactured by Nisshin Seifun Co., Ltd.) Using a mixer, kneading was carried out at 20 ° C. for 15 minutes to prepare a noodle dough in one stage.
(3) Using the noodle dough obtained in (2) above, raw udon was produced in the same manner as in (4) of Example 1, and then boiled yield was 250 in the same manner as in (5) of Example 1. % Was immediately washed with cold water (water temperature 5 ° C.), then raised to a colander and drained.
(4) The texture and taste of the noodles obtained in (3) above were scored by 10 panelists according to the evaluation criteria shown in Table 1 below. It was as shown in Table 2.

<< Comparative Example 2 >>
(1) To 3950 g (3.95 L) of water, 100 g of lactic acid (“PURAC FCC 50” manufactured by CSM Japan; purity 50%) (400 g of lactic acid) and 400 g of sodium chloride are added, and 4450 g of lactic acid aqueous solution containing sodium chloride is added. Prepared.
(2) Kneading apparatus (horizontal type manufactured by Tokyo Menki Co., Ltd.) by adding the total amount of the lactic acid aqueous solution containing salt prepared in (1) above to 10 kg (10000 g) of wheat flour (“Special Sparrow” manufactured by Nisshin Seifun Co., Ltd.) Using a mixer, kneading was carried out at 20 ° C. for 15 minutes to prepare a noodle dough in one stage.
(3) Using the noodle dough obtained in (2) above, raw udon was produced in the same manner as in (4) of Example 1, and then boiled yield was 250 in the same manner as in (5) of Example 1. % Was immediately washed with cold water (water temperature 5 ° C.), then raised to a colander and drained.
(4) The texture and taste of the noodles obtained in (3) above were scored by 10 panelists according to the evaluation criteria shown in Table 1 below. It was as shown in Table 2.

<< Control Example 1 >>
(1) 8 kg (8000 g) of wheat flour used in Example 1, processed starch (“Sakura” manufactured by Matsutani Chemical Industry Co., Ltd .; processed starch obtained by acetylating starch) 2 kg (2000 g), salt 400 g and water 4000 g (Salt was previously dissolved in water) and then kneaded at 20 ° C for 15 minutes using a kneader (a horizontal mixer manufactured by Tokyo Menki) to prepare noodle dough in one step did.
(2) Using the noodle dough obtained in (1) above, raw udon was produced in the same manner as in (4) of Example 1, and then boiled yield was 250 in the same manner as in (5) of Example 1. % Was immediately washed with cold water (water temperature 5 ° C.), then raised to a colander and drained.
(3) Ten panelists evaluated the texture and taste of the noodles obtained in (2) above according to the evaluation criteria shown in Table 1 below, and taking the average value, It was as shown in Table 2.

  As seen in the results of Table 2 above, in Examples 1 to 3, 0.1 to 0.1% based on the weight of flour in water within a range of 6.2 to 75% by weight of the total amount of water used for the preparation of the noodle dough. After performing the first step of adding a concentrated organic acid aqueous solution to which an organic acid within the range of ˜1% by mass is added to the flour and kneading, the second step of adding the remaining water and further kneading is performed to obtain the noodle dough. Comparison of producing noodle dough in one step by adding to the flour a total amount of water and the amount of organic acid in the range of 0.1 to 1% by weight based on the weight of the flour at once. Compared with Examples 1 and 2, noodles (udon) having a stronger texture, soft and sticky, and a good texture are obtained.

Example 4
(1) In (1) of Example 1, the same operation as (1) to (4) of Example 1 was performed except that the amount of acetic acid added in the first step for producing noodle dough was changed. After producing raw udon noodles, boil them in the same manner as in Example 1 (5) so that the yield is 250%, then immediately wash them in cold water (water temperature 5 ° C.) Chopped.
(2) Ten panelists evaluated the texture and taste of the noodles obtained in (1) above according to the evaluation criteria shown in Table 1, and taking the average value, It was as shown in Table 3.

Example 5
(1) In Example 1 (1), the amount of water added in the first step for producing the noodle dough was changed as shown in Table 4 below (the amount of acetic acid added in the first step is the same as in Example 1). Similarly, 50 g for 10000 g of wheat flour, and the same operations as in (1) to (4) of Example 1 were performed to produce raw udon, and then the yield of boiled was 250 as in (5) of Example 1. After being boiled to reach%, it was immediately washed in cold water (water temperature 5 ° C.), then raised to a colander and drained.
(2) Ten panelists evaluated the texture and taste of the noodles obtained in (1) above according to the evaluation criteria shown in Table 1, and taking the average value, It was as shown in Table 3.

  By the production method of the present invention, it is possible to smoothly produce noodles having strong viscoelasticity, soft and soft texture, and excellent in smoothness and taste. It is useful as a method for producing high quality noodles.

Claims (4)

  A concentrated organic acid aqueous solution prepared by adding 0.1 to 1% by mass of an organic acid based on the mass of flour to 6.2 to 75% by mass of water used for preparing the noodle dough is added to the flour. The noodle dough is prepared by performing the first step of kneading and then performing the second step of kneading by adding the remaining water, and producing the noodle dough using the noodle dough. Method.   The method for producing noodles according to claim 1, wherein the organic acid is at least one selected from acetic acid, lactic acid, citric acid, tartaric acid, malic acid, succinic acid, fumaric acid, gluconic acid, adipic acid and ascorbic acid.   The method for producing noodles according to claim 1 or 2, wherein the total amount of water used for preparing the noodle dough is 20 to 65 parts by mass with respect to 100 parts by mass of flour.   The method for producing noodles according to any one of claims 1 to 3, wherein salt and / or brine (boiled powder) is added in both the first step and the second step or in the second step.