JP6047432B2 - Noodle manufacturing method and instant noodle products - Google Patents

Description

  The present invention relates to a method for cooking noodles having a good texture from dry noodles in a short time, and an instant noodle product capable of performing the method.

  In the production of noodles, it has been practiced to add alkaline agents such as kansui. Furthermore, Patent Document 1 describes a method for producing raw Chinese noodles for microwave cooking characterized by adding an alkaline earth metal salt to the raw material for raw Chinese noodles. It describes that Chinese noodles with good appearance properties can be obtained.

  Alkali agents are also used to improve the flavor of long-life (LL) noodles, which are acid-treated raw noodles for long-term storage. Patent Document 2 discloses that cyclodextrin is contained in acidic noodle strings, and an alkaline pH adjuster is added to the noodles to cause the noodles to act during eating, thereby suppressing the sour acid odor of the noodles. At the same time, it is described that it is possible to reduce off-flavors caused by a neutralization reaction with a pH adjuster.

  Dry noodles that are provided together with seasonings and can be eaten only by simple cooking, so-called instant noodles, can be stored for a long time and can be eaten easily, and thus have gained widespread consumer support. However, instant noodles are particularly demanded for instant noodles (so-called cup noodles) that are cooked only by the addition of hot water, and there is a need for further improvements in the restoration and loosening of the noodles and the appearance and texture of the restored noodles. Furthermore, recently, a method of cooking dry noodles by microwave heating has been proposed, and development of a method for providing noodles that are loose and have a good texture is required. Examples of the instant noodles that can provide noodles with excellent restorability and good texture include, for example, instant noodles produced from noodles in which gelatin foam is dispersed and mixed (Patent Document 3), gelatin, collagen and Instant noodles manufactured from noodles in which collagen peptides are woven in layers have been proposed (Patent Document 4).

  On the other hand, in the case of instant noodles, unlike the raw noodles and LL noodles described above, the addition of an alkaline agent is not always preferable. For example, in the case of instant Chinese noodles, increasing the amount of alkaline agent such as kansui causes browning called kan burning when drying the noodle strings and lowers the commercial value, so it was thought that the addition amount of alkaline agent should be small .

JP-A-2-295443 JP 2012-085620 A JP 2012-143181 A JP2012-000009A

  The present invention relates to a method for producing noodles that makes it possible to obtain noodles having a smooth and viscoelastic texture in a short time from dry noodles, and instant noodle products that make it possible to easily execute the method Relating to providing.

  The present inventors improve dryness of noodles by heating dried noodles after pregelatinization in an aqueous alkaline phosphate solution, and have smooth and viscoelastic properties suitable for eating in a short time. It has been found that noodles having a texture can be cooked, and the present invention has been completed.

That is, this invention provides the manufacturing method of noodles including heating the gelatinized dry noodles in alkaline phosphate aqueous solution.
The present invention also provides an instant noodle product for producing noodles by heating the pregelatinized dry noodles in an aqueous phosphate solution, comprising the pregelatinized dry noodles and the phosphate The phosphate provides an instant noodle product containing the phosphate aqueous solution in an alkaline amount.

  According to the method for producing noodles of the present invention, dry noodles can be quickly restored, so that noodles suitable for eating can be provided in a short cooking time. The noodles obtained by the production method of the present invention have a good texture with smooth and viscoelasticity, despite a short cooking time. Further, by providing the instant noodle product of the present invention, the production method of the present invention can be easily performed.

  In the method for producing noodles of the present invention, noodles are produced by heating the pregelatinized dry noodles together with an alkaline phosphate aqueous solution. Examples of the pregelatinized dry noodles used in the method for producing noodles of the present invention include dry noodles obtained by pregelatinizing and drying raw noodles made from noodle dough made mainly of flour. If so, the type is not particularly limited. Examples of the pregelatinized dry noodles include pregelatinized and dried Chinese noodles, udon, Japanese soba noodles, kishimen, somen noodles, hya mugi, and pasta.

  Examples of the flour that is the main raw material for the noodle dough include wheat flour, buckwheat flour, corn flour, rye flour, barley flour, oat flour, and rice flour. In the preparation of the noodle dough, these flours can be used either alone or in admixture of two or more. The noodle dough may also contain starches. Examples of the starches include potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, sweet potato starch and the like, and processed starches obtained by subjecting them to crosslinking, esterification, etherification, oxidation, pregelatinization, etc. It is done. Further, the noodle dough is generally used as a secondary material for noodle making, such as salt; kansui; egg powder such as egg white powder and whole egg powder; xanthan gum, guar gum, locust bean gum, alginic acid and salts thereof, agar Thickeners such as gelatin, pectin, etc .; fats and oils such as animal and vegetable oils, emulsified oils, shortenings; emulsifiers such as lecithin, glycerin fatty acid esters and sucrose fatty acid esters; inorganic salts such as carbonates and phosphates; gluten and soybeans It may contain proteins such as protein and casein; sorbite; ethyl alcohol; an enzyme agent, and the like. What is necessary is just to determine suitably the mixture ratio of the said flours, starches, and auxiliary material in the said noodle dough according to the kind of target noodles.

  The noodle dough can be prepared by mixing the above flours and, if necessary, the above starches and auxiliary materials with brewing water and kneading. At this time, if the dough is prepared so that gluten is sufficiently formed in the noodle dough, the noodles finally cooked from the instant noodle product of the present invention can have an elastic texture. Next, raw noodles can be produced by extruding the prepared noodle dough by a usual method, or rolling and cutting.

  The resulting raw noodles can be α-ized and dried to produce α-dried dry noodles. Furthermore, when pregelatinized and dried, it is advantageous to form raw noodles by filling them into a mold and then pregelatinize and dry, because dry noodles of a certain size and shape can be obtained. As an example of the method of pregelatinizing and drying, there is a method in which raw noodles are steamed, filled in a mold, and dried with hot air at 90 to 120 ° C. for about 10 to 30 minutes. By the hot air drying step, non-fried noodles that have been pregelatinized and dried can be obtained. Another example of the pregelatinization and drying method is a method in which raw noodles are steamed and then packed in a mold and fried with oil at 140 to 150 ° C. for 1 to 3 minutes. By the said deep-fried process, the gelatinized and dried fried (fried) noodles can be obtained. The pregelatinized noodles used in the present invention may be fried noodles or non-fried noodles, and the method for producing these fried noodles and non-fried noodles is not limited to the above examples. . The pregelatinization and drying method, and the temperature and time of the pregelatinization and drying process may be appropriately selected according to the type and texture of the target noodle and the amount and thickness of the noodle.

  The pregelatinized dry noodles may be thin noodles, medium-thick noodles, or thick noodles, and the thickness is not particularly limited. However, noodles with relatively thick noodle strings are preferable in that they can sufficiently enjoy the effect of the present invention that the texture is good even when cooked in a short time. Examples of noodles with relatively thick noodle strings include udon, dry noodles with a width and / or thickness of 2.0 to 3.5 mm, and Chinese noodles with a width of 1.5 to 3.0 mm and / or In the case of dry noodles and pasta having a thickness of 1.0 to 3.0 mm, examples include dry noodles having a width of 1.5 to 8.0 mm and / or a thickness of 1.0 to 3.0 mm.

  In the method for producing noodles according to the present invention, the pregelatinized dry noodles are heated together with an aqueous phosphate solution. As a heating method, the dry noodles and phosphate are poured into boiling water and cooked in a bowl; hot water (preferably 90 ° C. or higher) is poured into a container containing the dry noodles and phosphate. The method of leaving still; The method of putting the said dry noodles, phosphate, water, or hot water into a container, and heating with a microwave oven etc. are mentioned. Among these, the method of pouring hot water and the method of heating with a microwave oven are more effective in the present invention that dry noodles can be quickly restored and a noodle with good texture can be obtained even if cooked in a short time. Since it is easy to be performed, it is a preferable method.

  In the method for producing noodles of the present invention, the amount of water used for heating the above-mentioned pregelatinized dry noodles depends on the heating method, the type, shape and amount of the dry noodles, or the taste of the eater. May be changed as appropriate.

  The phosphate used in the method for producing noodles of the present invention is a phosphate capable of adjusting the aqueous solution of the phosphate to be alkaline. That is, when the phosphate is dissolved in water of the amount and temperature used for heating the above-mentioned pregelatinized dry noodles, the aqueous solution is a phosphate that exhibits alkalinity. For example, the phosphate is a phosphate that can function as an alkaline pH adjuster. Examples of such phosphates include disodium hydrogen phosphate, dipotassium hydrogen phosphate, diammonium hydrogen phosphate, tetrasodium pyrophosphate, and tetrapotassium pyrophosphate. Sodium and tetrasodium pyrophosphate are preferred. Any one of these phosphates may be used alone, or two or more of these phosphates may be used in combination.

  In the method for producing noodles of the present invention, when the phosphate is dissolved in water of the amount and temperature used to heat the above-mentioned pregelatinized dry noodles, the aqueous solution Alkaline, preferably pH 7 to 10, more preferably pH 7.5 to 9.5, more preferably the aqueous solution is used in such an amount that pH 7.5 to 9.5 at room temperature (about 20 ° C.). . When the pH of the aqueous phosphate solution exceeds 10, the cooking water turns yellow and the texture of the noodles is not improved. The specific amount of the phosphate used for heating can be appropriately determined according to the amount of water used so that the aqueous solution of the phosphate is in the desired pH range.

  Therefore, one aspect of the method for producing the noodles of the present invention is that the pregelatinized dry noodles are alkaline, preferably pH 7 to 10, more preferably pH 7.5 to 9.5 in an aqueous solution of the above phosphate. Heating with.

  In another embodiment, the method for producing noodles of the present invention comprises heating the above-mentioned pregelatinized dry noodles with 0.1 to 10 mg / ml, preferably 1 to 4 mg / ml disodium hydrogen phosphate aqueous solution. Including. The amount of the aqueous solution used for heating is preferably 300 to 3,000 ml with respect to 100 g of the pregelatinized dry noodles.

  In another aspect, the method for producing noodles of the present invention heats the above-mentioned pregelatinized dry noodles with 0.1 to 10 mg / ml, preferably 0.1 to 3 mg / ml tetrasodium pyrophosphate aqueous solution. Including that. The amount of the aqueous solution used for heating is preferably 300 to 3000 ml with respect to 100 g of the pregelatinized dry noodles.

  In the method for producing noodles according to the present invention, when the above-mentioned pregelatinized noodles are heated, materials other than the above-described phosphate and water or hot water may be added. For example, you may add ingredients, such as various seasonings, vegetables, meat, seafood, and oysters, and heat together.

  What is necessary is just to change suitably the heating time of the said gelatinized dry noodles in the manufacturing method of the noodles of this invention according to the kind of dry noodles, a shape, quantity, a consumer's preference, etc. For example, the heating time is preferably 3 to 10 minutes when cooking with a bowl, and 3 to 10 minutes is preferable when pouring hot water and allowing to stand. Moreover, although the heating time in the case of heating with a microwave oven is mentioned as a preferable example at 500W for 3 to 10 minutes, it is preferable to adjust a heating time suitably according to the temperature and quantity of the water to add. In any case, according to the method of the present invention, compared to the case where the noodles are heated under the same conditions without adding the phosphate, the noodles are restored by heating in a shorter time and are suitable for eating. Noodles in a state can be obtained.

  The present invention also provides an instant noodle product for producing noodles according to the method for producing noodles of the present invention. The types of instant noodle products of the present invention are not particularly limited, for example, instant noodles such as instant ramen and instant yakisoba, and instant udon, instant Japanese soba, instant kishimen, instant somen, instant hiyagi, instant pasta, etc. Can be mentioned.

  The instant noodle product of the present invention contains the above-described pregelatinized dry noodles and the above-described phosphate. The content of the phosphoric acid in the instant noodle products is such that when the phosphate is dissolved in water or hot water used to heat the dry noodles, the phosphate aqueous solution is alkaline, preferably pH 7 10 to 10 or more preferably pH 7.5 to 9.5, and even more preferably, the aqueous solution should have an pH of 7.5 to 9.5 at room temperature (about 20 ° C.). The amount of water or hot water to be used for heating the dry noodles can be determined in advance according to the type, shape, amount, etc. of the dry noodles. Therefore, the amount of the phosphate to be contained in the instant noodle product of the present invention can also be determined in advance based on the amount of water or hot water determined above. The determined predetermined amount of the phosphate may be contained in the instant noodle product of the present invention.

  In one embodiment, the instant noodle product of the present invention is an amount such that the concentration in the aqueous solution used for heating the pregelatinized dry noodles is 0.1 to 10 mg / ml, preferably 1 to 4 mg / ml. Of disodium hydrogen phosphate. The amount of the aqueous solution used for heating is preferably 300 to 3000 ml with respect to 100 g of the pregelatinized dry noodles.

  In another aspect, the instant noodle product of the present invention has a concentration of 0.1 to 10 mg / ml, preferably 0.1 to 3 mg / ml in an aqueous solution used for heating the pregelatinized dry noodles. Contains tetrasodium pyrophosphate in an amount of ml. The amount of the aqueous solution used for heating is preferably 300 to 3000 ml with respect to 100 g of the pregelatinized dry noodles.

  Furthermore, the instant noodle products of the present invention may contain components other than the above-mentioned pregelatinized dry noodles and phosphate. For example, you may contain ingredients, such as various seasonings and sparkling. In that case, the phosphate may be provided by being packaged in the same bag or container, for example, in a state of being mixed with the various seasonings or glitter, or separately from the various seasonings or glitter or the like. For example, it may be provided by being packaged in separate bags or containers. Or the said phosphate may be provided in the state previously adhered to the said alpha-ized dry noodles with the said various seasonings, a glaze, etc. as needed.

  Preferably, the instant noodle product of the present invention may be provided together with a container for heating the pregelatinized dry noodles. Also preferably, the instant noodle product of the present invention may be accompanied by an indication describing the appropriate amount of water or hot water to be added to the dry noodles contained. For example, the display is printed or affixed on the packaging container. Further, for example, the indication is shown as a guide line for putting water or hot water in a container for heating the dry noodles. Also preferably, the instant noodle product of the present invention may be provided with a display describing a method for cooking the dry noodles, for example, a heating method and a heating time.

  When producing noodles from the instant noodle product of the present invention, the above-mentioned pregelatinized dry noodles and phosphate contained in the product are preferably used in accordance with the label attached to the product. The dried noodles may be heated in the aqueous solution of the phosphate. More specifically, for example, the dry noodles contained in the product, the phosphate, and, if necessary, the seasoning may be added to a predetermined amount of boiling water to boil the dry noodles. Also, for example, the dry noodles and phosphates contained in the product, and if necessary, the seasoning are placed in a container enclosed with the product, and a predetermined amount of hot water is poured into the container and left still. do it. Also, for example, dry noodles and phosphates contained in the product, and if necessary, seasonings are put in a container enclosed with the product, and a predetermined amount of water or hot water is poured into the container and heated in a microwave oven. do it. The heating time may be appropriately set according to the type, shape, amount, dry taste, etc. of the dry noodles, but is preferably set according to the display attached to the product.

  In order to describe the present invention specifically, examples and comparative examples are described below, but the present invention is not limited by the following examples.

[Production Example 1]
<Method for producing dried fried udon>
(1) 80 parts by mass of medium-strength wheat flour (“Special Sparrow” manufactured by Nisshin Flour Milling Co., Ltd.) and 20 parts by mass of potato starch (“Stabilose 1300” manufactured by Matsutani Chemical Co., Ltd.) were mixed uniformly to prepare a flour raw material.
(2) An aqueous solution in which 1 part by mass of sodium chloride is dissolved in 35 parts by mass of water is prepared with respect to 100 parts by mass of the grain raw material. A dough formed with gluten.
(3) Next, this dough was combined and rolled with a noodle making roll to form a noodle band having a thickness of 1.5 mm, and then noodles were used using a cutting blade with a corner of No. 10 (noodle line width: about 3.00 mm). Cut into lines.
(4) The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds, then packed in a mold and fried in oil at 140 ° C. for 2 minutes to obtain dry fried udon.

[Production Example 2]
<Method for producing dried fried Chinese noodles>
(1) 80 parts by mass of medium-strength wheat flour (“Special Sparrow” manufactured by Nisshin Flour Milling Co., Ltd.) and 20 parts by mass of potato starch (“Stabilose 1300” manufactured by Matsutani Chemical Co., Ltd.) were mixed uniformly to prepare a flour raw material.
(2) An aqueous solution prepared by dissolving 1 part by weight of sodium chloride and 0.2 part by weight of Kansui ("Red Kansui" manufactured by Oriental Yeast Co., Ltd.) in 35 parts by weight of water is prepared with respect to 100 parts by weight of the flour raw material. And kneaded for 10 minutes by a conventional method to prepare a dough having sufficient gluten formed.
(4) Next, this dough was combined and rolled using a noodle roll to form a noodle strip having a thickness of 1.3 mm, and then a cutting blade with a corner of No. 16 (noodle line width of about 1.9 mm) was used. Cut into noodle strings.
(5) The cut noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds, then packed in a mold and fried in oil at 140 to 150 ° C. for 1 minute to 2 minutes to obtain dried fried Chinese noodles.

450 ml of water (about 20 ° C.) and the salts shown in Table 1 are added to each of the dried fried udon and the dried fried Chinese noodles 70 g obtained as described above, and the pH is measured with a pH meter. did. Thereafter, the noodles were restored by heating in a microwave oven at 500 W for 7 minutes. The restored noodles were subjected to a sensory test according to the evaluation criteria shown in Table 2 below by 10 panelists, and the average value was measured. The results are shown in Table 1.
When the pH of the water to which the phosphate was added was less than pH 7 or exceeded pH 10, the effect of improving noodle restorability and texture was not sufficiently obtained (see Examples 2 to 9 and Examples 12 to 13). . In addition, even when the pH of water was in the range of 7 to 10, when no phosphate was contained, the restorability and texture of the noodles were not improved (Examples 10 and 11).

Claims (6)

A method for producing noodles, comprising heating pregelatinized dry noodles in a phosphate aqueous solution having a pH of 7 to 10 .   The method of claim 1, wherein the phosphate is selected from disodium hydrogen phosphate and tetrasodium pyrophosphate. The method according to claim 1 or 2 , wherein the heating is microwave heating. An instant noodle product for producing noodles by heating the pregelatinized dry noodles in an aqueous phosphate solution, comprising the pregelatinized dry noodles and the phosphate, the phosphoric acid An instant noodle product in which the salt is contained in an amount such that the aqueous phosphate solution has a pH of 7 to 10. Instant noodle product according to claim 4 , wherein the phosphate is selected from disodium hydrogen phosphate and tetrasodium pyrophosphate. The instant noodle product according to claim 4 or 5 , which is for cooking the gelatinized dry noodles by microwave heating.