JP6571559B2 - Method for producing noodles - Google Patents

Description

  The present invention relates to a method for producing noodles such as udon and Chinese noodles, and in particular, pregelatinized noodles such as boiled noodles.

  Conventionally, for the purpose of improving the resilience of instant noodles, providing noodles that can be stored for a long period of time, improving the texture of the noodles, etc., a technology for producing noodles by treating noodle dough, noodle strips or noodle strings with an aqueous liquid Are known. For example, in Patent Document 1, as a method for producing instant noodles with reduced hot water return time, pregelatinized noodles prepared by a conventional method using wheat flour are dipped in carbonated water and then dried until a predetermined moisture content is obtained. The manufacturing method which has the process to perform is described.

  Patent Document 2 describes a method for producing noodles having a step of rolling an ungelatinized noodle strip prepared from noodle dough into an acidic aqueous solution for a predetermined time and then rolling the noodle strip to a predetermined thickness. ing. According to the production method described in Patent Document 2, the smoothness of the texture of the obtained noodles is increased by immersing the noodle strip in an acidic aqueous solution, the viscoelasticity is higher, the mochi feeling is greater, and boiled It is said that there will be less dodging and noodle making properties will be further improved. Regarding this acidic aqueous solution, Patent Document 2 describes that an acidic aqueous solution having a pH of 3 to 6 is preferable, an organic acid is preferable, and lactic acid, citric acid, and malic acid are particularly preferable. Patent Document 3 also describes the same contents as Patent Document 2.

Japanese Patent Laid-Open No. 62-11064 JP 2010-130940 A JP 2010-172217 A

  In recent years, there has been a trend toward gourmet intensification, and consumers tend to prefer noodles that are more crunchy and have higher viscoelasticity than before, and high-quality noodles with a good balance of viscoelasticity according to the type of noodles Is desired. In addition, for example, udon, Chinese noodles and the like tend to be preferred because they have a clear appearance and a good color tone. Further, pre-gelatinized noodles such as boiled noodles have a problem that the texture changes with time during distribution and storage, and the texture becomes hard and brittle. There has not yet been provided pregelatinized noodles that have a high viscoelasticity that can sufficiently satisfy consumer's taste, are excellent in crunchiness, have a transparent appearance, and are excellent in aging resistance due to aging.

  The subject of this invention is related to providing the manufacturing method of the noodles which can manufacture efficiently the noodles which have high viscoelasticity and are transparent in appearance, and were excellent also in the aging tolerance by a time-dependent change.

The present invention is a method for producing noodles in which raw raw noodle strings produced by a conventional method using raw flour containing flour are immersed in carbonated water, and then the raw noodle strings are subjected to a gelatinization treatment. .
Moreover, this invention is the noodles manufactured by the manufacturing method of the noodles of the said invention.

  According to the method for producing noodles of the present invention, noodles having high viscoelasticity, visually transparent, and excellent in aging resistance due to aging are provided. In addition, when the production method of the present invention is applied to instant noodles, in addition to having high viscoelasticity and transparency in the edible state, the restorability by hot water refining is improved, so that the edible state is quickly Moreover, since the smoothness of the noodle strings is improved, instant noodles having a good texture can be obtained. Further, in the method for producing noodles of the present invention, when the raw noodle strings immersed in carbonated water are subjected to alpha treatment, this alpha treatment is relatively short, for example, boil treatment is adopted as the alpha treatment. In some cases, the so-called “early boil” effect is obtained, and therefore the noodle production method of the present invention can efficiently produce high-quality noodles.

  The method for producing noodles of the present invention includes a process for producing a raw noodle string in a non-alpha state, a step of immersing the prepared raw noodle string in carbonated water, and subjecting the raw noodle string immersed in carbonated water to a gelatinization treatment. Process.

  In the production process of raw noodle strings, raw raw noodle strings are produced using raw material powder containing flour in accordance with a conventional method. Specifically, for example, a noodle dough is prepared by adding water and kneading to a dough raw material containing raw material powder, and processing the noodle dough into a noodle string to obtain a raw noodle string in a non-alpha state. The noodle dough can be processed into a noodle string by, for example, rolling the dough by a conventional method such as roll rolling to obtain a noodle band, and cutting the noodle string from the noodle band using a known noodle string processing apparatus It can also be carried out by a conventionally known extrusion noodle making method using a single-screw extrusion noodle making machine, a twin-screw extrusion noodle making machine, or the like.

  The raw material powder used in the present invention is a flour-like flour under normal temperature and normal pressure among the dough raw materials used for the production of the dough, specifically, flour and starch such as wheat flour, fats and oils, salt, etc. Does not include secondary ingredients. The raw material powder is the main ingredient of the dough material, and usually occupies 50% by mass or more of the total dough material. As flour, for example, wheat flour such as thin flour, medium flour, strong flour, durum flour, whole grain flour, bran, buckwheat flour, rice flour, corn flour, barley flour, rye flour, potato flour, fly flour, wax flour, etc. Can be mentioned. As the starch, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch; the above-mentioned various starches were subjected to treatments such as α-formation, etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, etc. Modified starch is mentioned. In this invention, 1 type of these raw material powders can be used individually or in combination of 2 or more types.

  The dough raw material used in the present invention may contain other ingredients than the raw material flour (cereal flour, starch), if necessary. For example, wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, Protein materials such as skim milk powder; fats and oils such as animal and vegetable fats and oils, powdered fats and oils; citrus, calcined calcium, dietary fiber, swelling agent, emulsifier, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, A fragrance | flavor, dextrin, alcohol, a preservative, an enzyme agent, etc. are mentioned, These 1 type can be used individually or in combination of 2 or more types.

  One of the main characteristics of the method for producing noodles of the present invention is that the raw noodle strings are immersed in carbonated water before the raw noodle strings in the non-alpha state are subjected to the alpha treatment. By such a carbonated water dipping process, the viscoelasticity, transparency and aging resistance of the finally obtained noodles can be improved. In addition, when producing non-fried or fried instant noodles by drying the raw noodle strings obtained through the carbonated water soaking process according to a conventional method, the obtained instant noodles are edible and have high viscoelasticity. Furthermore, in addition to having a transparent feeling, it is further excellent in recoverability to an edible state, the noodle strings are smooth, and the texture is good. In addition, the carbonated water soaking step has the effect of reducing the time required for the subsequent raw noodle strings to be gelatinized, compared with the case where the raw noodle strings are not soaked in carbonated water, viscoelasticity, It becomes possible to efficiently produce noodles having excellent transparency and aging resistance.

  The method of immersing the raw noodle strings in the non-alpha state in carbonated water is not particularly limited, for example, a method of immersing in water in which carbon dioxide gas is dissolved in advance, while supplying carbon dioxide gas under pressure to water for immersion Examples include a method of immersing raw noodle strings in water. As the carbonated water, carbonated water produced by a general manufacturing method can be used. For example, the carbonated water can be obtained by supplying carbon dioxide gas to immersion water sealed in a sealed container. As carbonated water, what is marketed as food or drinking can be used without particular limitation. Further, the temperature of the carbonated water is preferably a temperature at which the raw noodle strings immersed in the carbonated water do not become alpha, preferably 10 to 60 ° C, more preferably 20 to 40 ° C. In addition, the immersion time can be adjusted as appropriate depending on the dissolved carbon dioxide concentration and temperature of carbonated water, the thickness of the raw noodle strings to be immersed, the type of noodles that are the production target (for example, whether they are instant noodles), etc. It is. In general, if the soaking time is too short, it is difficult to obtain the desired effect, and if the soaking time is too long, the viscoelasticity of the finally obtained noodles (pregelatinized noodles) is reduced. There is a risk of a decrease in feeling.

  Moreover, the pH of the carbonated water used for immersion of raw noodle strings is preferably 2.0 to 6.0, and more preferably 3.0 to 5.5. The pH of the carbonated water is an indicator of the dissolved carbon dioxide concentration. The smaller the pH value of the carbonated water, the higher the dissolved carbon dioxide concentration of the carbonated water. If the pH value of the carbonated water is too large (that is, the dissolved carbon dioxide concentration is too low), it is difficult to obtain the desired effect.

  In the method for producing noodles of the present invention, the raw noodle strings that have not been pre-gelated after being immersed in carbonated water are subjected to alpha treatment. The alpha treatment is a heat treatment in the presence of moisture, and specifically includes, for example, a boil treatment, a steaming treatment, an oil drip treatment, and a hot air drying treatment. One of these alpha treatments may be used alone or Two or more types can be combined. In particular, when the pregelatinization treatment is a boiled raw noodle string, since “an effect in the early stage” that is one of the effects of the carbonated water immersion process is easily obtained, the production efficiency can be improved. As an example of raw noodle strings, a process of boiling raw noodle strings with 98-100 ° C. hot water can be mentioned, and the boiling time in this case can be appropriately adjusted according to the thickness of the raw noodle strings. it can. When producing non-fried or fried instant noodles, the raw noodle strings in a non-alpha state are immersed in carbonated water and subjected to the alpha treatment, and then the raw noodle strings are obtained by a known method such as frying, hot air drying, freeze drying, etc. To dry.

  The noodles produced by the method for producing noodles of the present invention are pregelatinized noodles (cooked noodles) that have been pregelatinized, such as boiled noodles, steamed noodles, and their frozen noodles, LL noodles, or instant noodles. Etc. are included. The types of noodles to which the present invention can be applied are not particularly limited, and examples thereof include Chinese noodles, tsukemen, yakisoba, elementary noodles, cold wheat, udon, soba, and pasta. Since the noodles produced by the method for producing noodles of the present invention have been pregelatinized, they can be eaten as they are or by simple cooking using a microwave oven or the like.

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

[Examples 1 to 9, 25 and 26 and Comparative Examples 1 to 5: Production of udon]
4 parts by mass of salt and 37 parts by mass of water were added to 100 parts by mass of the raw material powder having the composition shown in Table 1 below, and mixed for 10 minutes at a rotation speed of 90 rpm using a mixer for noodle making to prepare a noodle dough. Next, the prepared noodle dough was rolled into a noodle band having a thickness of 3.5 mm using a noodle making roll, and then processed into a 3 mm thick noodle string through a number 10 cutting blade. Raw noodle strings were prepared. Next, the prepared raw noodle strings were immersed in a predetermined immersion liquid for a predetermined time (a raw noodle string that was not immersed in the immersion liquid was also prepared). Next, the raw noodles are boiled using hot water that has boiled the raw noodles so that the yield for the noodles is 190%, and the raw noodles are processed with the boil to make the raw noodles alpha, and udon as alpha Manufactured.

[Comparative Example 6: Production of udon]
The raw noodle strings in the non-alpha state were subjected to an alpha treatment (steaming treatment), and then the alpha noodles were immersed in carbonated water for a predetermined time. Except for the above, udon as pregelatinized noodles was produced in the same manner as in Example 6.

[Examples 10 to 14 and Comparative Example 7: Production of Chinese noodles]
To 100 parts by mass of the raw material powder having the composition shown in Table 2 below, 1 part by mass of potassium and 36 parts by mass of water were added and mixed at a rotation speed of 90 rpm for 10 minutes using a noodle making mixer to prepare a noodle dough. Next, the prepared noodle dough was rolled into a noodle band having a thickness of 2.0 mm by using a noodle making roll, and then processed into a noodle string having a thickness of 1.5 mm through a number 16 cutting blade. A raw noodle string in a state was prepared. Next, the prepared raw noodle strings were immersed in a predetermined immersion liquid for a predetermined time (a raw noodle string that was not immersed in the immersion liquid was also prepared). Next, the raw noodles are boiled using hot water that has been boiled so that the yield to the noodles is 190%, and the raw noodles are processed with the boil to make the raw noodles alpha, and Chinese as the alpha noodles Noodles were produced.

[Examples 15 to 19 and Comparative Examples 8 to 10: Production of non-fried instant Chinese noodles]
An aqueous solution prepared by dissolving 1.2 parts by mass of sodium chloride and 0.4 parts by mass of Kansai ("Red Kansui" manufactured by Oriental Yeast Co., Ltd.) in 35 parts by mass of water with respect to 100 parts by mass of the raw material powder having the composition shown in Table 3 below. In addition, the noodle dough was prepared by mixing for 10 minutes at a rotation speed of 90 rpm using a mixer for noodle making. Next, after rolling the prepared noodle dough using a noodle making roll into a 1.5 mm thick noodle strip, the noodle dough is processed into a 1.25 mm thick noodle string through an 18th cutting blade, which is not pre-alpha. A raw noodle string in a state was prepared. Next, the prepared raw noodle strings were immersed in a predetermined immersion liquid for a predetermined time (a raw noodle string that was not immersed in the immersion liquid was also prepared). Next, the raw noodle strings are steamed with steam at a temperature of 100 ° C. for 2 minutes, and after the raw noodle strings are pregelatinized, they are dried with hot air at 110 ° C. for 24 minutes to be non-fried instantly as pregelatinized noodles. Chinese noodles were produced.

[Comparative Example 11: Production of non-fried instant Chinese noodles]
The raw noodle strings in the non-alpha state were subjected to an alpha treatment, and then the alpha noodles were immersed in carbonated water for a predetermined time. Except for the above, non-fried instant Chinese noodles as pregelatinized noodles were produced in the same manner as in Example 16.

[Examples 20 to 24 and Comparative Example 12: Production of fried instant noodles]
The fried instant noodles as pregelatinized noodles were produced in the same manner as the production of the non-fried instant Chinese noodles, except that the drying method after the gelatinization treatment of the raw noodle strings was changed from hot air to fried or fried. Drying of the noodle strings by such frying was carried out by placing the noodle strings in a container and frying in 150 ° C. oil for 2 minutes.

In each of the above Examples and Comparative Examples, what was used as the immersion liquid was as follows except for water. The water used as the dipping solution is tap water.
・ Carbonated water (commercial product, pH 4.4, liquid temperature 20 ° C.)
The carbonated water having a pH of 4.7 used in Example 25 is a mixed solution of commercial carbonated water having a pH of 4.4 and tap water with a mass ratio of 50:50, and the carbonated water having a pH of 5.1 used in Example 26. Is a mixture of commercially available carbonated water and tap water with a mass ratio of 20:80 at pH 4.4.
・ Acetic acid aqueous solution (“Mizkan Brewery Vinegar MHV-S” manufactured by Mitsukan Co., Ltd., pH 4.4, acetic acid concentration 0.1 mass%, liquid temperature 20 ° C.)
・ Lactic acid aqueous solution (pH 3.1, 50% fermented lactic acid concentration 0.1% by mass, liquid temperature 20 ° C.)
・ Citric acid aqueous solution (pH 3.1, citric acid concentration 0.05 mass%, liquid temperature 20 ° C.)
Malic acid aqueous solution (pH 2.8, malic acid concentration 0.1% by mass, liquid temperature 20 ° C.)

[Evaluation Test 1]
The pregelatinized noodles (Udon, Chinese noodles) produced in each Example and Comparative Example were washed immediately after the production, further cooled if necessary, and then eaten by 10 panelists, based on the following evaluation criteria The viscoelasticity and transparency of the noodles immediately after production were evaluated.
Separately, pregelatinized noodles (Udon, Chinese noodles) produced in each Example and Comparative Example were washed with water immediately after the production, further cooled as necessary, and then stored in a refrigerator for 24 hours. A panel of names was eaten, and the aging resistance of the texture of the noodles after a lapse of a certain time immediately after production was evaluated based on the following evaluation criteria.
When eating the noodles to be evaluated, the noodles were loosened with noodle soup. The above evaluation results (average score of 10 panelists) are shown in Table 1, Table 2 and Table 5 below.

[Evaluation Test 2]
450 ml of boiling water was poured into a container containing 60 g of pregelatinized noodles (non-fried instant Chinese noodles, fried instant Chinese noodles) produced in each Example and Comparative Example, and the noodles were edible over 4 minutes with the lid on. After the restoration, the concentrated soup was put in and 10 panelists drank it, and the noodles were evaluated for viscoelasticity, transparency, resilience and smoothness based on the following evaluation criteria. The above results (average score of 10 panelists) are shown in Tables 3 and 4 below.

(Viscoelasticity evaluation criteria)
5 points: The balance of viscoelasticity of the noodles was very good.
4 points: The balance of viscoelasticity of the noodles was good.
3 points: The noodle viscoelastic balance was slightly good.
2 points: The balance of viscoelasticity of the noodles was slightly bad.
1 point: The balance of viscoelasticity of the noodles was extremely poor.
(Evaluation criteria for transparency)
5 points: The transparency of the noodles was very good.
4 points: The noodles had good transparency.
3 points: The transparency of the noodles was slightly good.
2 points: The transparency of the noodles was slightly bad.
1 point: The transparency of the noodles was extremely poor.
(Evaluation criteria for aging resistance)
5 points: The aging resistance of the noodles was extremely good, and the softness and viscoelasticity were maintained very well as compared to immediately after production.
4 points: The aging resistance of the noodles was good, and the softness and viscoelasticity were well maintained compared to immediately after production.
3 points: Aging resistance of noodles was slightly good, and softness and viscoelasticity were maintained as compared with immediately after production.
2 points: The aging resistance of the noodles was slightly poor, and the texture was slightly harder and more brittle than immediately after production.
1 point: The aging resistance of noodles was extremely poor, and the texture was hard and brittle compared to immediately after production.

(Restorability evaluation criteria)
5 points: The return of the noodles was very good.
4 points: Noodle return was good.
3 points: Noodle return was slightly better.
2 points: The return of noodles was a little bad.
1 point: The return of the noodles was extremely bad.
(Evaluation criteria for smoothness)
5 points: The smoothness of the noodle strings surface was extremely good.
4 points: Smoothness of the surface of the noodle strings was good.
3 points: The smoothness of the noodle strings surface was slightly good.
2 points: The smoothness of the noodle strings surface was slightly bad.
1 point: The surface of the noodle strings was extremely poor.

Claims (2)

  A method for producing noodles, wherein raw raw noodle strings produced by a conventional method using raw flour containing flour are dipped in carbonated water, and then the raw noodle strings are subjected to alpha treatment.   2. The method for producing noodles according to claim 1, wherein the pregelatinization treatment is a pregelatinization treatment including any one or more of boiled treatment, steaming treatment, oil dripping treatment, and hot air drying treatment of the raw noodle strings. .