JP6388781B2 - Method for producing cooked noodles - Google Patents

Description

  The present invention relates to a method for producing cooked noodles.

  As noodles that can be eaten with a short cooking time, boiled noodles that have been refrigerated or frozen have been conventionally provided. However, these refrigerated or frozen noodles may lose their flavor and texture due to the aging and elongation of the noodles during distribution and cooking before eating.

In Patent Document 1, the raw noodle strings in an un-alpha state are immersed in an acidic aqueous solution at a temperature of 5 to 50 ° C. and a pH of 3 to 6 for 0.5 to 10 minutes, and then boiled to reduce boiledness. It is described that noodles can be produced with boiled rice having an excellent texture. In Patent Document 2, dry noodles having a density of 1.36 g / cm ³ or more are boiled after being adjusted to a water content of 30 to 55% by water immersion or water spraying, so that the texture is good and the surface is not rough. It is described that noodles can be produced in boil with gloss and color tone. In Patent Document 3, raw noodle strings formed by blending 5% to 30% starch having a low gelatinization temperature are treated with a hot water shower at 15 to 75 ° C. for 10 to 60 seconds, then steam-treated, then washed with water and It is described that frozen Chinese noodles having a good texture after thawing are produced by freezing.

JP 2010-172217 A JP 2004-154002 A Japanese Patent Laid-Open No. 3-133350

  The present invention relates to provision of cooked noodles that can maintain a good appearance and texture without aging during storage even when refrigerated or frozen.

  As a result of intensive research, the present inventors have aging the noodles produced from the raw material powder containing the processed tapioca starch by immersing the raw noodles in a neutral to acidic soaking solution for a predetermined time. It has been found that cooked noodles that are resistant and maintain a good appearance and texture even when refrigerated or frozen can be produced.

That is, the present invention includes immersing raw noodles produced from a raw material powder containing 5 to 40% by mass of processed starch in an immersion liquid for 15 minutes or more, and cooking the soaked raw noodles. A method for producing cooked noodles is provided.
The present invention also provides a method for producing chilled or frozen cooked noodles, comprising refrigeration or freezing the cooked noodles.

  The cooked noodles obtained by the production method of the present invention are resistant to aging and can maintain a good appearance and texture without aging during storage even when stored refrigerated or frozen.

  In the present specification, noodles refer to foods obtained by molding dough prepared by kneading raw material powders including flour and starch, and the type and shape are not particularly limited. Examples of the noodles produced by the method of the present invention include udon, soba, Chinese noodles, pasta, noodle skins and the like.

  The cooked noodles of the present invention are prepared by immersing raw noodles produced from raw flour containing processed starch in an immersion liquid for 15 minutes or more (immersion step), and cooking the raw noodles immersed in the immersion liquid. (Heating process).

  As the processed starch contained in the raw noodle raw material powder used in the present invention, potato starch, tapioca starch, rice starch, corn starch, waxy corn starch, wheat starch, sweet potato starch, a mixture thereof, chemical processing And those obtained by treatment by a chemical modification method. Examples of the chemical processing method or chemical modification method include known methods such as esterification, etherification, crosslinking, and etherification crosslinking. Examples of esterification include acetylation, phosphorylation, octenyl succination and the like. Examples of etherification include hydroxypropylation, carboxymethylation and the like. Examples of cross-linking include phosphate cross-linking and glycerol cross-linking. Examples of etherified crosslinks include hydroxypropylated phosphate crosslinks.

  For example, acetylated starch can be produced by reacting starch with acetic anhydride. For example, phosphoric acid cross-linked starch can be produced by cross-linking starch with phosphorus oxychloride. Also, for example, hydroxypropylated starch can be produced by etherifying starch with propylene oxide.

  Preferably, the processed starch contained in the raw noodle raw material powder used in the present invention is a processed tapioca starch. More preferably, it is at least one selected from the group consisting of esterified tapioca starch, etherified tapioca starch and etherified crosslinked tapioca starch. More preferably, it is at least one selected from the group consisting of acetylated tapioca starch, hydroxypropylated tapioca starch, and hydroxypropylated phosphate-crosslinked tapioca starch. Of these, hydroxypropylated tapioca starch is preferred.

  The content of the processed starch in the raw material powder may be 5 to 40% by mass in the total amount of the raw material powder, but is preferably 5 to 30% by mass. When the content of the processed starch in the raw material powder is less than 5% by mass or more than 40% by mass, the aging resistance of the cooked noodles obtained is not sufficient, or the appearance and texture of the noodles are not sufficiently improved. .

  In addition to the processed starch, the raw material powder is usually used for the production of noodles such as wheat flour, rye flour, corn flour, buckwheat flour, rice flour, such as strong flour, medium flour, weak flour, durum wheat flour, durum semolina. It can contain flour. Preferably, the content of flour in the raw material powder is 40 to 95% by mass in the total amount of the raw material powder.

  In addition to the above-mentioned processed starch and the above-mentioned flour, the above-mentioned raw material powder further contains other ingredients usually used in the production of noodles, such as unprocessed starch; salt; salt; egg white powder, egg yolk powder, whole egg powder ; Thickeners such as xanthan gum, guar gum, locust bean gum, alginic acid and salts thereof, agar, gelatin, pectin; fats and oils such as animal and vegetable oils, emulsified oils and fats; emulsifiers such as lecithin, glycerin fatty acid esters and sucrose fatty acid esters Inorganic salts such as carbonate and phosphate; proteins such as gluten, soy protein and casein; sugars; sugar alcohols such as sorbit; ethyl alcohol; enzyme agents; Preferably, the content of the other component in the raw material powder is 30% by mass or less in the total amount of the raw material powder.

  The raw noodles used in the present invention can be produced from the raw material powder containing the processed starch according to a usual method. For example, by adding other raw materials and an appropriate amount of water as necessary to the raw material powder, kneading to prepare a dough, and then rolling and cutting the obtained dough or extruding raw noodles Can be manufactured. In the method for producing cooked noodles of the present invention, the raw noodles produced from the raw material powder containing the processed starch are directly subjected to the next soaking step without passing through the drying step or the heating step.

  In the dipping process, the raw noodles are dipped in a dipping solution. Examples of the immersion liquid include water or an acidic aqueous solution. Examples of the acidic aqueous solution include an aqueous solution of an organic acid or an inorganic acid that can be used for foods such as lactic acid, citric acid, malic acid, phosphoric acid, and a mixture thereof. Preferably, the immersion liquid used in the method of the present invention is a liquid having a pH of 2.0 to 7.5, more preferably a pH of 2.2 to 6.0. By using an immersion liquid in this pH range, aging resistance is further improved, and noodles having excellent appearance and texture after storage can be produced.

  The immersion time of the raw noodle strings in the immersion liquid is 15 minutes or longer, preferably 30 minutes to 12 hours, more preferably 3 to 12 hours. This dipping time can be appropriately adjusted within the above range according to the pH of the dipping solution, the type and thickness of the noodles, the desired texture, and the like. If the immersion time is shorter than 15 minutes, the effect of improving the appearance and texture of the noodles cannot be obtained. On the other hand, if the soaking time is too long, the texture of the noodles may be lowered, or the noodle strings may become brittle during the soaking, and the noodles may be cut easily, and the quality of the noodles may be lowered.

  The temperature of the immersion liquid may be a temperature at which raw noodles are not gelatinized (gelatinized), and is preferably 5 to 60 ° C, more preferably 10 to 40 ° C. The temperature of the immersion liquid can be appropriately adjusted within the above range according to the pH of the immersion liquid, the immersion time, the type and thickness of the noodles, the desired texture, and the like. When the temperature of the immersion liquid is lower than 5 ° C., the immersion time becomes longer and the production efficiency is lowered, and it becomes difficult to obtain the effect of improving the appearance and texture of the noodles. On the other hand, when the temperature is higher than 60 ° C., the noodle strings become brittle during dipping and become easily cut, and the quality of the noodles may be lowered.

  Subsequently, in the heating step, the soaked raw noodle strings are cooked. The method of cooking by heating is not particularly limited as long as it is a method capable of converting the noodles into α, and any known cooking method such as boiling and steaming may be employed. The cooked noodles are washed with water as necessary to remove the sliminess on the surface of the noodles and then cooled. Cooling can be performed by a known method such as water cooling or air cooling.

  The cooked noodles of the present invention can be manufactured by the above procedure. Furthermore, refrigerated or frozen cooked noodles can be produced by refrigeration or freezing cooked noodles produced by the above procedure. In this specification, refrigeration includes chilled storage. The cooked noodles of the present invention are preferably stored, distributed or sold in the form of refrigerated or frozen noodles, but may be further subjected to a predetermined treatment such as sterilization treatment and stored, distributed or sold as a room temperature product.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

(Production Examples 1 to 3)
A dough was prepared by adding 4 parts by mass of sodium chloride and 38 parts by mass of water to 100 parts by mass of raw material powder containing processed starch in the amounts shown in Table 1. The dough was rolled to make a 3.0 mm noodle strip and cut with a No. 10 cutting blade to produce raw udon. Next, the obtained raw noodles were immersed in an immersion liquid (1% by mass acetic acid aqueous solution: pH 2.79). The temperature of the immersion liquid and the immersion time were as shown in Table 1. The soaked raw noodles were cooked in a bowl to obtain cooked noodles.

(Production Example 4)
Cooked noodles were obtained in the same procedure as in Production Example 1, except that raw starch containing no modified starch was used.

(Production Example 5)
Cooked noodles were obtained in the same procedure as in Production Example 1 except that the raw noodle strings were not subjected to the immersion treatment.

(Test Example 1)
About the obtained cooked noodle, the external appearance and food texture of the noodle immediately after cooking were evaluated based on the comparison with a control example. Furthermore, aging resistance was evaluated by comparing the appearance and texture of the same cooked noodles stored at 10 ° C. for one day with a control example. As a control example, cooked noodles prepared with boiled raw noodles containing no modified starch and not subjected to a soaking treatment were prepared. In the evaluation of the appearance, texture and aging resistance of noodles, the average score of the evaluation results by 10 panels was obtained. Furthermore, the evaluation results of three items of appearance, texture, and aging resistance were averaged, and comprehensive evaluation was performed based on the values. The results are shown in Table 1.

(appearance)
5 points: Very remarkably transparent and very good compared to the control example.
4 points: Very clear and much better than the control example.
3 points: Transparent and better than the control example.
2 points: Slightly transparent and slightly better than the control example.
1 point: equivalent to the control example.
0 point: It is not transparent and is inferior to the control example.
(Texture)
5 points: Viscoelasticity is significantly higher than that of the control example, which is very good.
4 points: Viscoelasticity is remarkably higher than that of the control example, which is very good.
3 points: Viscoelastic and better than the control example.
2 points: Slightly more viscoelastic than the control example and slightly better.
1 point: equivalent to the control example.
0 point: There is no viscoelasticity as compared with the control example, and it is poor.
(Aging resistance)
5 points: Appearance and texture are much better than the control example, and very good.
4 points: Appearance and texture are remarkably better than the control example, and very good.
3 points: Appearance and texture are better and better than the control.
2 points: Slightly better evaluation of appearance and texture than the control example.
1 point: equivalent to the control example.
0 points: Appearance and texture are poorer than the control example, and are poor.
(Flavor)
5 points: Equivalent to the target example.
4 points: The flavor of the flour is slightly inferior to the target example. 3 points: The flavor of the flour is slightly inferior to the target example. 2 points: The flavor of the flour is considerably inferior to the target example.
1 point: There is almost no flavor of flour, and it is slightly poor.
0 point: There is no flavor of flour and it is bad.
(Comprehensive evaluation: Average value of evaluation points of all items)
A: 4.4 to 5.0
○: 3.3 to 4.3
Δ: 2.1-3.2
×: 2.0 or less

(Production Examples 6-8)
Cooked noodles were obtained in the same procedure as in Production Example 1, except that the amount of processed starch added to the raw material powder was changed as shown in Table 2.

(Production Examples 9 to 13)
Cooked noodles were obtained in the same procedure as in Production Example 1, except that the amount of processed starch added to the raw material powder was changed as shown in Table 3, and water (pH 6.97) was used as the immersion liquid.

(Test Example 2)
The cooked noodles of Production Examples 6 to 13 were evaluated in the same manner as in Test Example 1, with three items of appearance, texture, and aging resistance, and further flavor was evaluated. The results are shown in Tables 2 to 3. Table 2 shows the results of Production Examples 1 and 4 again.

(Production Examples 14-17)
Cooked noodles were obtained in the same procedure as in Production Example 1 except that the immersion time in the immersion liquid was changed as shown in Table 4.

(Test Example 2)
Cooked noodles of Production Examples 14 to 17 were evaluated in the same procedure as Test Example 1. The results are shown in Table 4. Table 4 shows the results of Production Example 1 again.

(Production Examples 18 to 21)
Cooked noodles were obtained in the same procedure as in Production Example 1 except that the temperature of the immersion liquid was changed as shown in Table 5.

(Test Example 3)
Cooked noodles of Production Examples 16 to 19 were evaluated in the same procedure as Test Example 1. The results are shown in Table 5. Table 5 shows the results of Production Example 1 again.

(Production Examples 22 to 24)
Cooked noodles were obtained in the same procedure as in Production Example 1, except that the type of acid added to the immersion liquid was changed as shown in Table 6.

(Test Example 4)
The cooked noodles of Production Examples 22 to 24 were evaluated in the same procedure as Test Example 1. The results are shown in Table 6. Table 6 shows the results of Production Example 1 again.

(Test Example 5)
The cooked noodles of Production Examples 1 and 6 and the control example were snap frozen at −30 ° C. to produce frozen noodles. The obtained frozen noodles were stored at −10 ° C. for 1 week, boiled for 1 minute, and thawed. The appearance and texture were evaluated in the same procedure as in Test Example 1. The results are shown in Table 7.

Claims (6)

Dipping raw noodles produced from raw powder containing 5 to 40% by mass of processed tapioca starch in an immersion liquid for 15 minutes or more, cooking the soaked raw noodles, and refrigerated or frozen cooked noodles A method for producing chilled or frozen cooked noodles. The processing tapioca starch, esterified tapioca starch, is at least one selected from the group consisting of etherified tapioca starch and etherified cross tapioca starch, the method of claim 1. The method according to claim 1 or 2 , wherein the processed tapioca starch is at least one selected from the group consisting of acetylated tapioca starch, hydroxypropylated tapioca starch, and hydroxypropylated phosphate-crosslinked tapioca starch. The pH of the immersion liquid is from 2.0 to 7.5, any one method according to claim 1-3. The method according to any one of claims 1 to 4 , wherein the immersion time of raw noodles in the immersion liquid is 30 minutes to 12 hours. The temperature of the immersion liquid is 5 to 60 ° C., any one method according to claim 1-5.