JP6487292B2 - Dry noodle manufacturing method - Google Patents

Description

  The present invention relates to a method for producing dry noodles using kansui, represented by Chinese noodles.

  Chinese noodles used for ramen, yakisoba, champon, etc. are popular noodles that are widely used because they have a unique texture and elasticity, flavor and color. Traditionally, Chinese noodles are manufactured by adding kana to raw material powder mainly composed of wheat flour, kneading, rolling with a noodle making machine, etc., and then cutting out. Kansui acts on proteins, pigments, starches, and the like in wheat flour to produce a texture, flavor, and appearance unique to Chinese noodles. Therefore, Kansai is considered essential for the production of Chinese noodles.

  Noodles including Chinese noodles are roughly classified into raw noodles and dry noodles. Conventionally, for raw noodles, improvement of preservability is considered as one of the important issues, and as one of the means for solving the problem, a method using alcohol is known. For example, in Patent Document 1, as a method for producing packaged α-noodles for long-term storage at room temperature, raw noodles, semi-dry noodles or dry noodles are steamed to obtain α-noodles, and the α-noodles It is described that a predetermined amount of ethanol adheres to the surface. Patent Document 2 describes the production of raw noodles using noodle raw materials blended with ethanol. On the other hand, dry noodles are inherently excellent in preservability because they have a low moisture content compared to raw noodles and are difficult for germs to propagate. Therefore, for dry noodles, there is little need to apply alcohols conventionally used as preservatives, and no such proposal is found.

  Regarding application examples of alcohol other than the improvement of preservability, for example, Patent Document 3 discloses that a noodle dough is prepared by adding an ethanol-containing aqueous liquid to wheat flour, so that it is firm, crunchy, and difficult to boil. It is described that raw noodles can be obtained.

JP 2009-1000068 A JP 63-251058 A JP-A-61-85157

  One of the attractions of noodles that use Kansui, such as Chinese noodles, has a unique flavor, and the basis of the unique flavor is the Kansui odor. In recent years, dry noodles with excellent storage stability have been demanded to have a strong odor and rich flavor. However, noodles using kansui have the problem that the noodle strings turn brown when cooked, etc., resulting in a significant reduction in commercial value.In particular, when conditions that can impart a strong odor to noodles are adopted, The browning phenomenon tends to worsen. Dry noodles that have a strong odor and a rich flavor and that have suppressed browning of the noodle strings have not yet been provided.

  An object of the present invention is to provide dry noodles having a strong odor and rich flavor, and in which the browning of the noodle strings is suppressed.

The present invention includes 1) a step of obtaining a noodle dough using flour, a raw material and an alcohol, and 2) a step of noodle-making the noodle dough to obtain a raw noodle strand, and drying the raw noodle strand. It is a manufacturing method of dry noodles.
In addition, the present invention includes 1) a step of obtaining noodle dough using flour and a raw material, 2) a step of noodle-making the noodle dough to obtain a raw noodle strand, and adding alcohol to the raw noodle strand, 3 And a step of drying the raw noodle strings provided with alcohol.
The present invention also includes 1) a step of obtaining a noodle dough using flour and a raw material of raw materials, and 2) noodle dough is made to obtain a raw noodle string, and the raw noodle string is dried to obtain a dry noodle precursor. A method for producing dry noodles, comprising a step and 3) a step of imparting alcohol to the dry noodle precursor.

  ADVANTAGE OF THE INVENTION According to this invention, the dry noodles with a strong odor and rich flavor, and the browning of the noodle strings are suppressed are provided.

  As flour used in the present invention, those usually used as raw materials for noodles can be used without particular limitation. Examples of flour include wheat flour such as thin flour, medium flour, strong flour, durum flour, rice flour, and corn flour. , Barley flour, rye flour, hatomugi flour, loin flour, wax flour and the like, and these can be used alone or in combination of two or more. Flour constitutes the main component of dry noodles, which is the production object of the present invention, and normally occupies 50% by mass or more of the total noodle raw materials used in the production method of the present invention.

  As the rinsing raw material used in the present invention, citrus ingredients usually used in the production of Chinese noodles, that is, kanko powder in powder form at room temperature, specifically, for example, potassium carbonate, sodium carbonate, dihydrogen phosphate. Examples thereof include sodium, tetrasodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, and the like, and these can be used alone or in combination of two or more. Commercially available materials can be used as the raw material for the kansui, and examples thereof include the trade name “Powder Kansai Red” manufactured by Oriental Yeast Co., Ltd. This “powder red” contains potassium carbonate and sodium carbonate as raw materials.

  The amount of the raw material used in the present invention is preferably 1 part by mass or more, more preferably 1 to 2.5 parts by mass with respect to 100 parts by mass of flour used together. In other words, the content of the raw material for the dry noodles, which are the production object of the present invention, is preferably within such a range with respect to 100 parts by mass of the flour contained in the dry noodles. If the amount of the raw material used is too small, it is difficult to obtain dry noodles with strong odor and rich flavor. If the amount of the raw material used is too large, discoloration of the noodle strings and poor texture may occur.

  One of the main features of the method for producing dry noodles of the present invention is that alcohol is used as a raw material, in addition to flour and cinnamon raw material. Alcohol has been used to improve the shelf life of raw noodles that are inherently difficult to preserve. Can be said to be useless. As a result of various investigations to prevent "browning of noodle strings", which is a problem peculiar to noodles using kansui, which is not related to storage stability, the present inventors have found that alcohol has an effect of preventing browning. The present invention has been conceived. As the alcohol, ethanol is preferably used.

In the dry noodle manufacturing method of the present invention, several aspects can be taken with respect to the addition timing of alcohol. Specifically, the following production methods A to C are included in the method for producing dry noodles of the present invention. Numbers such as 1) and 2) in the following production methods A to C indicate the order of execution of the steps in the production method.
-Manufacturing method A: 1) The process which obtains noodle dough using flour, a rice bran raw material, and alcohol, 2) The noodle dough is noodled, a raw noodle string is obtained, and this raw noodle string is dried. , Dry noodle manufacturing method.
Production method B: 1) a step of obtaining a noodle dough using flour and kana raw materials, 2) a step of noodle-making the noodle dough to obtain a raw noodle strand, and adding alcohol to the raw noodle strand, 3 And a step of drying the raw noodle strings provided with alcohol.
-Production method C: 1) A step of obtaining noodle dough using flour and kana raw materials, 2) Noodle dough is made to obtain raw noodle strings, and the raw noodle strings are dried to obtain dry noodle precursors. A method for producing dry noodles, comprising a step and 3) a step of imparting alcohol to the dry noodle precursor.

  In the dry noodle production method of the present invention (the production methods A to C), the raw noodle strings obtained by making noodle dough are subjected to an α-treatment such as steaming (heating of the raw noodle strings in the presence of moisture). Without being subjected to the treatment), it is directly subjected to drying in the next step. That is, the dry noodles that are the production object of the present invention are not pregelatinized. The moisture content of the dry noodles can be the same as that of ordinary dry noodles, and is preferably 10 to 15% by mass. In the present specification, the moisture content is a value obtained by measuring the moisture content of the entire noodle strings according to, for example, an absolutely dry method (a method of heating to 130 ° C. and measuring a change in weight).

  In the dry noodle production method of the present invention (the production methods A to C), as raw materials for producing the noodle dough and the noodle strings, other components other than flour, candy material and alcohol can be used. Specifically, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, etc., and these are subjected to treatments such as alpha, acetylation, etherification, esterification, oxidation treatment, crosslinking treatment, etc. Applied processed starch; protein materials such as wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder; fats and oils such as animal and vegetable oils and fats; powdered fats and oils; dietary fiber, swelling agent, thickener, emulsifier, Examples include salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, etc., depending on the type of dry noodles, etc., either alone or in combination of two or more. Can be used.

  The production method A is basically the same as the production method of ordinary dry noodles except that alcohol is used together with flour and rice bran raw material as part of the raw materials, and the noodle dough and noodle strings containing alcohol are produced. Specifically, for example, a raw material containing alcohol is mixed with water to prepare a noodle dough. After aging the noodle dough if necessary, the noodle dough is rolled to an appropriate thickness and chopped to an arbitrary width. The raw noodle strings are then dried, and the desired dry noodles are obtained by drying the raw noodle strings.

  In the production method B, alcohol is imparted to a raw noodle string without addition of alcohol obtained by sequentially preparing noodle dough and making noodles in accordance with a conventional method. The method for applying alcohol in the production method B is not particularly limited, and examples thereof include a method of spraying alcohol or an aqueous liquid containing the alcohol on the surface of the raw noodle strings. Drying of the raw noodle strings after application of alcohol can be performed according to a conventional method.

  In the production method C, alcohol is imparted to dry noodle precursors (dry noodles without addition of alcohol) obtained by sequentially preparing noodle dough, making noodles, and drying according to a conventional method. The alcohol application method in the production method C is not particularly limited. For example, when the dry noodle precursor is packaged in a packaging material such as a packaging bag or a packaging container, an alcohol transpiration agent is enclosed in the packaging material together with the dry noodle precursor. The method of doing is mentioned. Known alcohol transpiration agents can be used without particular limitation, and typically consist of a mixture of an adsorbent such as silica and an alcohol such as ethanol, and the mixture is usually enclosed in a breathable packaging bag. Has been. The present invention includes a dry noodle packaging structure in which dry noodles without addition of alcohol and an alcohol transpiration agent are packaged with a packaging material as a result of the production of the production method C.

  In the dry noodle production method of the present invention (the production methods A to C), the amount of alcohol used is preferably 1 to 8 parts by mass, more preferably 2 to 6 parts by mass, with respect to 100 parts by mass of flour used together. is there. In the production of dry noodles, if the amount of alcohol used is too small, the effect of preventing browning is poor, and if the amount of alcohol used is too large, there is a risk that poor noodle making will occur.

  The method for producing dry noodles of the present invention is not limited to the type of noodles, but is suitable for uses where a strong odor is required, and is particularly suitable as a method for producing Chinese noodles (dried Chinese noodles).

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

[Examples 1-4 and Comparative Examples 1-2]
Dry noodles were produced according to the production method A. Specifically, first, 100 parts by mass of flour is added with a raw material and water in which alcohol is dissolved as shown in Table 1 below, and kneaded at a high speed (90 rpm) for 10 minutes by a conventional method using a noodle mixer. Thus, a noodle dough in which gluten was sufficiently formed was produced. Next, after rolling this noodle dough using a noodle making roll to make a noodle strip having a thickness of 1.4 mm, the noodle strip is cut into a noodle strip using a cutting blade with a number 22 corner (noodle wire width of about 1.4 mm). Cut out. The cut noodle strings were dried by a conventional method to produce dry noodles (dried Chinese noodles). As flour, wheat flour (strong flour, Nissin Flour “Special Number One”) was used, “Powder Red” manufactured by Oriental Yeast Co., Ltd. was used as the raw material, and ethanol was used as the alcohol.

〔Evaluation test〕
The dry noodles obtained in each Example and Comparative Example were stored for 1 month in a thermostatic bath at 25 ° C. immediately after the production, and then cooked and subjected to an evaluation test for an odor and discoloration (browning) of the noodle strings. Specifically, 100 g of dry noodles to be evaluated are boiled in boiling water until they are optimally edible, and the noodles are eaten by 10 panelists in the boil. We had you evaluate by standard. The results (average score of 10 panelists) are shown in Table 1 below.

(Evaluation criteria for light odor)
-Comparative example 1 (conventional dry Chinese noodles) is evaluated as a reference product according to the following criteria.
5 points: A strong odor is felt compared to the control product.
4 points: A strong odor is felt compared to the control product.
3 points: A bright odor with almost the same strength as the control product is felt.
2 points: It feels weaker than the control product.
1 point: Almost no odor is felt.
(Evaluation criteria for discoloration of noodle strings)
-Comparative example 1 (conventional dry Chinese noodles) is evaluated as a reference product according to the following criteria.
5 points: The color of the noodle strings is the same as that of the control product, and no discoloration is seen in the noodle strings.
4 points: The color of the noodle strings is slightly brown compared with the control product, but there is no problem.
3 points: The color of the noodle strings is a little brown compared to the control product, but there is no problem.
2 points: The color of the noodle strings is slightly brown compared to the control product.
1 point: The color of the noodle strings is considerably brown compared to the control product.

  As shown in Table 1, each example has practical problems with browning of the noodle strings during cooking while having a strong odor and rich flavor as compared with Comparative Example 1 corresponding to the conventional dried Chinese noodles. It was suppressed to no level. It is clear from the comparison between Example 2 and Comparative Example 2 that alcohol is effective in preventing browning of the noodle strings.

Claims (2)

1) flour, obtaining a noodle dough using Brine raw material and alcohol, 2)該麺and noodle dough to give raw noodles possess a step of drying the biological noodle strings,
In the step of obtaining the noodle dough, a method for producing dry noodles , wherein 4 to 8 parts by mass of the alcohol is used with respect to 100 parts by mass of the flour . The method for producing dry noodles according to claim 1, wherein 1 part by mass or more of a raw material is used for 100 parts by mass of flour.