JP6498445B2 - Noodle manufacturing method and noodles manufactured by the manufacturing method - Google Patents

Description

  The present invention relates to a method for producing noodles and noodles produced by the production method.

  In recent years, in the noodle market, consumers demanded a good quality such as a texture rich in viscoelasticity and a smooth throat, and a variety of methods for producing such a high quality noodle are provided. ing.

As one of the methods for producing the noodles, a hot water bottle manufacturing method is generally known. This hot water kneading method refers to a method of making noodle dough using hot water or hot water instead of water in the mixing process, whereby a portion of the noodle dough is gelatinized (alpha) and rich in viscoelasticity. Noodles having a good texture can be produced.
Moreover, what was disclosed by patent document 1 is known as one of the manufacturing methods for quality improvement of noodles. The method shown in Patent Document 1 contains flour and moisture in order to produce noodles having a viscoelastic rich texture and excellent flavor, and the temperature is 40 to 150 ° C. A step of manufacturing the dough, and a step of manufacturing noodle strings using the main dough manufactured by further adding flour to the previous dough.

JP 2004-105150 A

In such a conventional method for producing noodles aimed at improving the texture and flavor, there is no technique that focuses on improving the suitability of noodle making, and in the production method aiming at noodle making suitability, There was no technology that focused on improving feeling and flavor.
In particular, in a manufacturing method in which a part of noodle dough is gelatinized in advance, such as a hot water kneading method, it is difficult to obtain a uniform product at all times, and since the processability is inferior, it is necessary to manage the state of the dough by the craftsman and adjust it manually. There was a case.
On the other hand, this invention provides the manufacturing technology of noodles which can implement | achieve both the improvement of the food texture and flavor of noodles, and the improvement of noodle-making aptitude.

That is, this invention is a manufacturing method of noodles including the process of producing seed dough using a part of raw material, The said seed dough is 0.2-18 mass parts seed with respect to 100 mass parts of whole flour raw materials. It is related with the manufacturing method of the noodles obtained by the process which raises 100-500 mass parts water with respect to the flour for seeds, and 100-500 mass parts of said seed flour to 50-98 degreeC.
Moreover, in the manufacturing method of this noodles, the process of cooling the said seed material | dough may be included.
Furthermore, in the manufacturing method of the said noodles, the process of a top process or a steaming process may be included.
The present invention also relates to noodles produced by the method for producing noodles.

  ADVANTAGE OF THE INVENTION According to this invention, it can provide the manufacturing method regarding the noodles which have the food texture rich in viscoelasticity, the flavor was improved, and was excellent in noodle-making aptitude.

  Hereinafter, modes for carrying out the present invention will be described. In addition, embodiment described below shows an example of embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

  In the present application, “noodle-making aptitude” means that in addition to the processability in the noodle-making process, the flare width of the final product derived from the dough-quality flare up to the mixing stage is small. In addition, “processing suitability in the noodle making process” in the present application places emphasis on processing suitability in the noodle making process in mass production in which the allowable width of the proper dough state is narrow. In addition, in this application, "mass production" means industrial manufacture which performs a batch from mixing to noodle making by machine-made noodles, and generally has a scale of 1 bag mixer (25kg flour or more). It is the manufacturing performed in.

  The method for producing noodles according to the present invention is a method for producing noodles including a step of producing seed dough using a part of the raw material, and the seed dough is 0.2-18 with respect to 100 parts by mass of the whole flour raw material. It is obtained by a process of raising 100 to 500 parts by mass of seed flour of seeds and 100 to 500 parts by weight of water to 100 parts by weight of seed flour.

The flour raw material is not particularly limited, and may be appropriately selected from flours normally used for noodles according to the type of target noodles. For example, select one or more kinds from known flours such as wheat flour (including strong flour, semi-strong flour, medium flour, thin flour, durum-derived flour), rye flour, barley flour, rice flour and buckwheat flour Can be used.
The seed dough is prepared using a part of the flour raw material (also referred to as “whole flour raw material”) used for noodles (also referred to as “seed flour”). The seed flour is not particularly limited as long as it is a part of the raw material for the flour. For example, if wheat flour and buckwheat are used as the flour raw material, the flour for seeds may be wheat flour or buckwheat alone, or any combination ratio of wheat flour and buckwheat (may differ from the raw material blending). What was adjusted in can be used.
The water used for preparing the seed dough is not particularly limited as long as it is usually used in the method for producing noodles. For example, water in which salt or brine is dissolved may be used.
In addition, the raw materials used for the preparation of the seed dough may be mixed with raw materials other than the seed flour and water as long as the effects of the present invention are not impaired. For example, salt, sugar, starch, etc. The raw material used with the manufacturing method of noodles is mentioned.

  The seed flour is preferably used in an amount of 0.2 to 18 parts by mass with respect to 100 parts by mass of the whole flour raw material, more preferably 0.4 to 18 parts by mass with respect to 100 parts by mass of the whole flour raw material. Preferably it is 0.4-15 mass parts. By making the ratio of the seed flour relative to the whole flour raw material within the above range, it has a viscoelastic texture, improved flavor, and improved noodle making suitability compared to the conventional noodle production methods. Noodles can be produced.

The water mixed with the seed flour is preferably used in an amount of 100 to 500 parts by weight with respect to 100 parts by weight of the seed flour, and more preferably 100 to 400 parts by weight with respect to 100 parts by weight of the seed flour. More preferably, it is 100-300 mass parts. By using water in the above range for the seed flour, the starch in the seed dough becomes an appropriate gelatinized state, has a viscoelastic texture, is improved in flavor, and is suitable for making noodles. It is possible to produce noodles with improved scum.
As the amount of water added to the seed flour increases, the properties of the seed dough produced change from a viscoelastic dough state to a paste-like paste dough or a batter-like dough. When it is in a paste-like paste dough state, the resulting noodles have a weak elasticity and the viscoelasticity balance is lost, which is not preferable. Also, in the batter-like dough state, a viscoelastic texture cannot be obtained at all. In addition, problems such as difficulty in handling paste-like paste dough and batter-like dough also arise. Therefore, the amount of water added to 100 parts by mass of seed flour is preferably 500 parts by mass or less, more preferably 400 parts by mass or less, and still more preferably 300 parts by mass or less. On the other hand, when the amount of water added to the seed flour is insufficient, it becomes difficult to make the starch contained in the seed flour into a suitable gelatinized state, and the resulting noodles have a texture that is poor in viscoelasticity. Is not preferable). Therefore, the amount of water added to 100 parts by mass of seed flour is preferably 100 parts by mass or more.

  When the seed flour and water are mixed to prepare a seed dough, the seed dough is preferably raised to 50 to 98 ° C, more preferably 60 to 80 ° C. By making the temperature of the seed dough in the above range, the starch contained in the seed flour becomes an appropriate gelatinized state, and as a result, has a texture rich in viscoelasticity, the flavor is improved, and Noodles having improved noodle making suitability can be produced. On the other hand, when the soaking temperature of the seed dough is lower than 50 ° C., a sufficient gelatinized state cannot be obtained, and as a result, a noodle having a texture rich in viscoelasticity cannot be produced.

  The method for raising the seed flour and water to 50 to 98 ° C. is not particularly limited as long as it is a known method, and water heated to the seed flour (preferably 60 ° C. or higher hot water or hot water). It is possible to adopt a method of kneading with adding or a method of kneading while heating.

  The seed dough that has been kneaded is desirably subjected to rough heat before being subjected to the next step, and more preferably used in a temperature range of room temperature or lower. Therefore, the step of preparing the seed dough may include a step of cooling the prepared seed dough. As a cooling method, a known cooling method can be used. For example, the seed dough may be left at room temperature (for example, in a room temperature environment), or refrigerated (for example, 0 to 5 ° C.) or frozen (for example, For example, it may be stored for a certain time in a temperature range of -18 to -25 ° C. In order to shorten the time required for cooling, the seed dough can be appropriately divided before cooling. Considering the ease of use in the next step, it is preferable that the seed dough is not frozen, and it is preferable to perform cooling at room temperature or a refrigerated temperature range. For example, in the case of cooling in a refrigerated temperature zone, a seed dough can be prepared on the previous day and a noodle making process can be performed on the next day.

  The method for producing noodles according to the present invention may apply a normal noodle making process except that it includes the step of preparing the seed dough. That is, the seed dough can be mixed with the remaining raw materials as a part of the raw materials to prepare a noodle dough. In addition, as a normal noodle making process, for example, a process of aging the prepared noodle dough, a process of forming the noodle dough into noodle skins by rolling and punching, and rolling the noodle dough into a noodle string by cutting or extruding A step of forming, a step of drying the noodle strings, a step of frying the noodle strings, a step of processing or steaming the noodle strings, a step of freezing the noodle strands processed or steamed, etc. Is mentioned.

  The method for producing noodles according to the present invention may include a step of heating the noodles produced by the production method. As a heating method, a known heating method can be used, and examples thereof include a method of boiling noodles, a method of steaming noodles, and a method of frying noodles. Since the effect of the present invention is particularly remarkably exhibited in noodles that have been heat-treated such as boiled and steamed, it is preferable that the method for producing noodles according to the present invention includes a step of boiled processing or steaming.

  The raw material other than the flour raw material and water in the present invention can be used without particular limitation as long as it is a raw material usually used for noodles, and examples thereof include salt, sugar, starch and the like.

  The present invention also relates to noodles produced by the production method. Noodles are not particularly limited, noodles made with flour such as wheat flour as the main ingredient, and those that have been processed such as “boiled”, “steamed”, “fried”, “dried” after molding For example, udon, soba, Chinese noodles, pasta, somen noodles, cold wheat, gyoza peel, etc. Etc.

  Hereinafter, the present invention will be described in more detail based on examples. In addition, the Example demonstrated below shows an example of the typical Example of this invention, and this invention is not limited to a following Example.

The raw materials used in the examples described later are shown below.
Wheat flour (medium flour): “Noodle Kyoto Beauty” manufactured by Okumoto Flour Milling Co., Ltd.
Wheat flour (semi-strong powder): “Chugoku no Chikara Kara” made by Showa Sangyo Kaisha
Wheat flour (strong flour): “Hermes” manufactured by Okumoto Flour Milling Co., Ltd.
Processed tapioca starch: “SF-2800” manufactured by Shikishima Starch Co., Ltd.
Buckwheat flour: “Kinju (Monday)” manufactured by Nisshin Seifun Co., Ltd.
Durum flour: “Silk Road” manufactured by Showa Sangyo Co., Ltd.
Kansui: "Hanain Kansui" manufactured by Taiyo Shoku Chemical Co., Ltd.
Dried egg white: “Dried egg white M type No. 5” manufactured by QP Corporation
Oil: “Olein Rich” manufactured by Showa Sangyo Co., Ltd.
Source: Yakisoba Sauce made by Otafuku Sauce

[Example 1]
(Seed dough production process)
12 parts by mass of 95 ° C. hot water was added to 8 parts by mass of 100 parts by mass of the raw material wheat flour (medium flour), and kneaded with a mixer for 5 minutes to obtain a seed dough. The soaking temperature of the seed dough was 65 ° C. The seed dough was subjected to rough heat at room temperature and subjected to the next step.
(Noodle making process)
The raw materials shown in Table 1 below were mixed with a mixer for 15 minutes, then rolled with a roll-type noodle making machine, cut with a cutting edge angle of 10, and raw noodles with a noodle string thickness of 2.70 mm were obtained. The obtained raw udon was boiled with hot water for 9 minutes, then washed with water and cooled to produce the boiled udon of Example 1.

[Example 2]
(Seed dough production process)
12 parts by mass of hot water at 60 ° C. was added to 8 parts by mass of 100 parts by mass of raw material flour (medium flour), and kneaded while heating to obtain seed dough. The soaking temperature of the seed dough was 70 ° C. The seed dough was subjected to rough heat at room temperature and subjected to the next step.
(Noodle making process)
Using the raw materials shown in Table 1 below, boiled udon of Example 2 was produced in the same procedure as the noodle making process of Example 1.

[Comparative Examples 1 and 2 and Control Example 1]
Using the raw materials shown in Table 1 below, mixing, rolling, cutting, and the like were performed in the same procedure as in the noodle making process of Example 1, and boiled udon was produced in Comparative Examples 1 and 2 and Control Example 1. Comparative Example 1 is a hot water kneading process, Comparative Example 2 is a process for blending processed tapioca starch, and Control 1 is boiled udon obtained by a conventional method.

Boiled udon noodles of Examples 1 and 2, Comparative Examples 1 and 2 and Control Example 1 which were refrigerated at 4 ° C. for 24 hours were boiled with boiling water for 1 minute, and then the obtained boiled udon noodles in the warm state were compared with Control Example 1. The texture, flavor, and noodle making suitability were evaluated according to the following evaluation criteria as controls. The evaluation results are shown in Table 1 below.
(Texture)
5: Strong viscoelasticity compared to the control example 4: Slightly stronger viscoelasticity than the control example 3: Viscoelasticity comparable to the control example 2: Viscoelasticity slightly weaker than the control example 1: With the control example Less viscoelasticity (flavor)
5: Flavor is stronger than the control example 4: Flavor is slightly stronger than the control example 3: Flavor is the same as the control example 2: Flavor is slightly weaker than the control example 1: Flavor is better than the control example Weak (suitability for noodle making)
○: Same as control example △: Slightly inferior to control example ×: Inferior to control example

  In Examples 1 and 2, the texture and flavor were superior to Control Example 1, and the suitability for noodle making was as good as Control Example 1. When kneading seed flour and water, adding hot water to the seed flour as in Example 1 and kneading, adding hot water to the seed flour as in Example 2 and kneading under heating Even when the noodles were raised, it was confirmed that noodles having good texture and flavor were obtained while having noodle-making suitability as good as the noodles obtained by a conventional method. On the other hand, Comparative Example 1 using the hot water kneading method had better texture and flavor than Control Example 1, but was less suitable for noodle making than Control Example 1. Comparative Example 2 blended with processed tapioca starch had a good texture but a poor flavor compared to Control Example 1, and the noodle-making characteristics were slightly inferior to Control Example 1. Thus, by using the method for producing noodles according to the present invention, it is confirmed that noodles having excellent texture and flavor can be obtained while having noodle-making suitability as good as noodles obtained by a conventional method. It was done.

[Examples 3 to 9, Comparative Example 3]
In the raw material composition shown in Table 2 below, boiled udon noodles of Examples 3 to 9 and Comparative Example 3 were produced in the same procedure as the seed dough preparation process and the noodle making process of Example 1. The seed dough temperature in Examples 3 to 9 and Comparative Example 3 was 65 ± 1 ° C.

  The boiled udon of Examples 3 to 9 and Comparative Example 3 boiled at 4 ° C. for 24 hours was boiled with hot water for 1 minute, and the resulting boiled udon was cooked and flavored as in Example 1. And noodle-making aptitude was evaluated. The evaluation results are shown in Table 2 below.

  In Examples 3 to 9, in which the proportion of the seed flour used for the seed dough is 0.4 to 18 parts by mass with respect to 100 parts by mass of the whole flour raw material, the texture and flavor are better than those of Control Example 1, and the control The suitability for noodle making was as good as in Example 1. On the other hand, the comparative example 3 which made the ratio of the seed flour used for a seed dough 20 mass parts with respect to 100 mass parts of whole flour raw materials was inferior to the comparative example 1 in texture and noodle-making aptitude. Thus, the seed dough used in the method for producing noodles of the present invention is obtained by a conventional method by preparing 0.4 to 18 parts by mass of flour (seed flour) for 100 parts by mass of the whole flour raw material. It was confirmed that noodles having excellent texture and flavor can be obtained while having noodle-making suitability as good as noodles.

[Examples 10 to 13, Comparative Examples 4 and 5]
Next, the appropriate value of the amount of water added to the seed flour was examined.
Boiled udon noodles of Examples 10 to 13 and Comparative Examples 4 and 5 were produced in the same manner as in the seed dough preparation process and the noodle making process of Example 1, with the raw material composition shown in Table 3 below. In the preparation of the seed dough, the temperature of the hot water was appropriately adjusted so that the temperature on the koji was 65 ± 1 ° C. The amount of water (hot water) added to 100 parts by mass of seed flour (medium flour) is 100 parts by mass in Example 10, 300 parts by mass in Example 11, and 400 parts by mass in Example 12. Example 13 was 500 parts by mass, Comparative Example 4 was 80 parts by mass, and Comparative Example 5 was 550 parts by mass.

  The boiled udon of Examples 10 to 13 and Comparative Examples 4 and 5, which were stored refrigerated at 4 ° C. for 24 hours, were boiled with hot water for 1 minute, and the resulting boiled udon was cooked in the same manner as Example 1. The feeling, flavor and suitability for noodle making were evaluated. The evaluation results are shown in Table 3 below.

  Examples 10 to 13 using 100 to 500 parts by mass of water with respect to 100 parts by mass of seed flour have better texture and flavor than Control Example 1 and are suitable for making noodles to the same extent as Control Example 1. Was good. In contrast, Comparative Example 4 using 80 parts by mass of water with respect to 100 parts by mass of seed flour had the same texture and suitability for noodle making as compared to Control 1, and the flavor was good. In Comparative Example 5 using 550 parts by mass of water with respect to 100 parts by mass of the seed flour, the texture, flavor and suitability for noodle making were the same as those in Control Example 1. The seed dough of Comparative Example 5 was a pasty paste dough. As described above, the seed dough used in the method for producing noodles of the present invention is prepared using 100 to 500 parts by mass of water with respect to 100 parts by mass of seed flour, so that it is about the same as the noodles obtained by a conventional method. It was confirmed that noodles having excellent texture and flavor could be obtained while having good noodle making suitability.

[Example 14]
(Seed dough production process)
12 parts by mass of 95 ° C. hot water was added to 8 parts by mass of the flour of 100 parts by mass of raw material flour (strong powder + durum flour), and the mixture was kneaded for 5 minutes with a mixer to obtain a seed dough. The soaking temperature of the seed dough was 65 ° C. The seed dough was subjected to rough heat at room temperature and subjected to the next step.
(Noodle making process)
The raw materials shown in Table 4 below were mixed with a mixer for 15 minutes, then rolled with a roll-type noodle making machine, cut with a cutting edge angle of No. 16, and raw noodles with a noodle string thickness of 2.00 mm were obtained. The raw pasta obtained was boiled with hot water for 2 minutes and then cooled to produce pasta with the boil of Example 14.

[Comparative Examples 6 and 7, Control Example 2]
Using the raw materials shown in Table 4 below, pasta was produced in the same manner as in the noodle making process of Example 14 using the straw of Comparative Examples 6 and 7 and Control Example 2. Comparative Example 6 is a hot water kneading process, Comparative Example 7 is a process for blending processed tapioca starch, and Control Example 2 is boiled pasta obtained by a conventional method.

  Boiled pasta was boiled for 1 minute in boiling water of Example 14, Comparative Examples 6 and 7 and Control Example 2 which was stored refrigerated at 4 ° C. for 1 minute, and the resulting warm boiled pasta was prepared using Control Example 2 as a control. In the same manner as in Example 1, the texture, flavor and suitability for noodle making were evaluated. The evaluation results are shown in Table 4 below.

  As shown in Table 4 above, even in pasta, by using the method for producing noodles according to the present invention, noodle-making suitability was as good as noodles obtained by a conventional method, but the texture and flavor were excellent. It was confirmed that noodles were obtained.

[Example 15]
(Seed dough production process)
12 parts by mass of 95 ° C. hot water was added to 8 parts by mass of 100 parts by mass of raw material flour (quasi-strong flour), and kneaded with a mixer for 5 minutes to obtain a seed dough. The soaking temperature of the seed dough was 65 ° C. The seed dough was subjected to rough heat at room temperature and subjected to the next step.
(Noodle making process)
The raw materials shown in Table 5 below were mixed with a mixer for 15 minutes, then rolled with a roll-type noodle making machine, cut with a cutting edge angle of No. 22, and noodle strings having a thickness of 1.50 mm were obtained. The obtained raw Chinese noodles were steamed with a steamer for 6 minutes and then cooled to obtain steamed Chinese noodles. Thereafter, fried noodles were obtained by the following steps (A) to (D).
(A) Put 5 g of oil in a frying pan and heat on fire for 1 minute.
(B) 300 g of the steamed Chinese noodles are put into the above (A) and baked for 1 minute 30 seconds.
(C) 10 g of water is added to the above (B) and baked for 1 minute.
(D) Add 60 g of the source to the above (C) and bake for 30 seconds.
The obtained fried noodles were rapidly frozen to produce the fried noodles of Example 15.

[Comparative Examples 8 and 9, Control Example 3]
Using the raw materials shown in Table 5 below, the frozen fried noodles of Comparative Examples 8 and 9 and Control Example 3 were produced in the same procedure as the noodle making process of Example 15. Comparative Example 8 is a hot water lees making method, Comparative Example 9 is a method of blending processed tapioca starch, and Control Example 3 is a frozen fried noodle obtained by a conventional method.

  The fried noodles of Example 15, Comparative Examples 8 and 9 and Control Example 3 were stored frozen at −20 ° C. for 24 hours and then heated in a microwave oven. In the same manner as above, the texture, flavor and suitability for noodle making were evaluated. The evaluation results are shown in Table 5 below.

  As shown in Table 5 above, by using the method for producing noodles according to the present invention, even in the case of frozen noodles, the noodle-making suitability is as good as that of noodles obtained by a conventional method, while the texture and It was confirmed that noodles with excellent flavor can be obtained.

[Example 16]
(Seed dough production process)
6 parts by mass of 95 ° C. hot water was added to 4 parts by mass of 100 parts by mass of raw material flour (strong powder + buckwheat flour), and kneaded with a mixer for 5 minutes to obtain a seed dough. The soaking temperature of the seed dough was 65 ° C. The seed dough was subjected to rough heat at room temperature and subjected to the next step.
(Noodle making process)
The raw materials shown in Table 6 below were mixed with a mixer for 15 minutes, then rolled with a roll-type noodle making machine, cut with a cutting edge angle of No. 18, and noodle strings with a thickness of 1.50 mm were obtained. The obtained raw buckwheat was boiled with hot water for 2 minutes, then washed with water and cooled to prepare boiled buckwheat of Example 16.

[Example 17]
(Seed dough production process)
10 parts by mass of hot water at 95 ° C. was added to 6 parts by mass of strong powder + 2 parts by mass of buckwheat flour out of 100 parts by mass of raw material flour (strong powder + buckwheat flour), and kneaded with a mixer for 5 minutes to obtain seed dough. The soaking temperature of the seed dough was 65 ° C. The seed dough was subjected to rough heat at room temperature and subjected to the next step.
(Noodle making process)
Using the raw materials shown in Table 6 below, boiled buckwheat of Example 17 was produced in the same procedure as the noodle making process of Example 16.

[Control 4]
Using the raw materials shown in Table 6 below, boiled buckwheat of Control Example 4 was produced in the same procedure as the noodle making process of Example 16. Control Example 4 is boiled buckwheat obtained by a conventional method.

  Boiled soba noodles of Examples 16 and 17 and Control Example 4 that were refrigerated at 4 ° C. for 24 hours were boiled with boiling water for 1 minute, and then the warm boiled soba noodles obtained were compared with Example 4 as a control. In the same manner as above, the texture, flavor and suitability for noodle making were evaluated. The evaluation results are shown in Table 6 below.

As shown in Table 6 above, even in buckwheat, by using the method for producing noodles according to the present invention, the suitability of noodle making is as good as that of noodles obtained by a conventional method, but the texture and flavor are excellent. It was confirmed that noodles were obtained. Moreover, even when buckwheat flour was blended in addition to wheat flour as seed flour, it was confirmed that noodles having good texture, flavor and suitability for making noodles were obtained.

Claims (3)

A method for producing noodles comprising a step of producing seed dough using a part of the raw material,
The seed dough, and species for flour 0.2 to 18 parts by weight based on the total flour material 100 parts by weight of water 100-4 00 parts by mass with respect to the seed for flour 100 parts by weight, the 50 to 98 ° C. A method for producing noodles obtained by the step of rolling up.   The method for producing noodles according to claim 1, further comprising a step of cooling the seed dough. Furthermore, the manufacturing method of Claim 1 or 2 including the process of a soot processing or a steaming process.