JP6784382B2 - How to make starch noodles - Google Patents

Description

The present invention relates to a method for producing starch noodles. More specifically, the present invention relates to a method for producing noodles by rolling dough using starch as a raw material.

Vermicelli and Kuzukiri are widely known as starch noodles made from starch, and they are generally manufactured by either a drop-type manufacturing method or a sheet manufacturing method.
In the former, a soft dough obtained by partially gelatinizing the raw material (primary gelatinization) is extruded from a device with a large number of small holes called tonpyo to make noodles, and then gelatinized (secondary gelatinization) in boiling water to harden it. Manufactured by freezing and drying. In these methods, the starch constituting the noodles is in a gelatinized state, the surface of the noodles is sticky and difficult to handle, and a step of aging the gelatinized starch by freezing is required. Generally, the freezing time is 8 to 15 hours, and the aging of the starch during freezing causes water to separate from the noodles, which effectively works to separate the noodles. This manufacturing method not only takes a long time to manufacture due to the freezing process, but also has a problem that it is difficult to use starch that ages slowly because the demarcation effect due to water separation is reduced.
In the latter, a starch emulsion obtained by partially gelatinizing the raw material (primary gelatinization) is spread thinly on a belt conveyor, and then heat gelatinized (secondary gelatinization) by steam in a state where hydration from the outside is cut off. Manufactured by hardening, cooling, cutting and drying. Compared to the former, it does not require a freezing process and the production time is significantly shortened, but a process of cooling and aging the starch after secondary gelatinization is required, and cooling is generally performed for 1 to 3 hours. is there. When using slow-aging starch, the use of slow-aging starch is restricted because it is necessary to secure a significantly long cooling time until the starch ages and becomes non-greasy. If the cooling time is not taken according to the aging characteristics of each starch, there will be a problem that the noodles will stick to each other after cutting, and good noodles cannot be obtained.

In the present specification, gelatinization of a part of starch at the time of kneading to make starch emulsion or dough is primary gelatinization, and after making starch emulsion or dough, gelatinization of the whole is secondary glue. Called porridge.
On the other hand, a method of producing noodles by molding dough with a noodle making machine using starch as a main raw material has been proposed. For example, Patent Document 1 describes a method for producing noodles by molding a kneaded product composed of rice flour as a main raw material and pregelatinized dried starch and gelatinizing the noodles by boiling and heating. This method requires a step of molding the kneaded product, steaming and heating it for secondary gelatinization, and there is room for improvement in the simplification of the step. Further, in the examples, in addition to the condition that 50% or more of rice flour is blended, raw materials such as wheat flour and salt water that are significantly different from the raw materials of starch noodles are used. In addition, although the cooling time is said to be short after steaming and slightly cooling, it is necessary to apply oil so that the noodles do not stick to each other when cutting.
Further, in Patent Document 2, a starch paste which is primarily gelatinized by heating while mixing starch and water is produced, and a dough in which starch is further added to the obtained starch paste is rolled to produce a noodle band. Later, a method of heating and secondary gelatinization to produce noodles is described. Since this method requires secondary gelatinization, it is inevitable that the cooling time will be long and the productivity will be reduced. Therefore, this method also requires a step of heating the dough and secondary gelatinization, and there is room for improvement in the simplification of the step.

Japanese Unexamined Patent Publication No. 54-70447 JP-A-2007-166936

An object of the present invention is to provide a method for producing noodles using starch as a main raw material without secondary gelatinization using a roll rolling mill generally used for wheat flour noodles and the like.

The present inventor makes noodles by roll rolling using a dough obtained by kneading a predetermined amount of pregelatinized starch (B component) and a predetermined amount of starch paste (D component) with starch (A component). The present invention was completed by finding that noodles can be produced without subgelatinization.
That is, the present invention includes the following inventions.
(I) A step of preparing 20 to 40 parts by weight of starch for glue (component C) with respect to 100 parts by weight of starch (component A).
(Ii) A step of adding water to starch for glue (component C) and heating to prepare starch paste (component D).
(Iii) 100 parts by weight of starch (component A) is kneaded with 10 to 35 parts by weight of pregelatinized starch (component B) and starch paste (component D) obtained in step (ii) to contain water. The process of producing dough with a rate of 35 to 55% by weight,
(Iv) The process of rolling dough to produce noodle strips,
(V) A step of cooling the noodle band, and (vi) a step of cutting the cooled noodle band into noodles.
A method for producing starch noodles containing.
2. The production method according to item 1 above, which further comprises a step (vii) of drying the cut noodles.
3. 3. The starch (component A) is low-temperature gelatinized sweet potato starch, sweet potato starch, horse belly starch, corn starch, green bean starch, starch starch, kudzu starch, rice starch, tapioca starch, sardine corn starch, sardine sardine starch, and sardine starch. The production method according to item 1 above, which is at least one selected from the group consisting of seed rice starch and processed starch thereof.
4. The pregelatinized starch (component B) is at least one selected from the group consisting of low-temperature gelatinizable sweet potato starch, sweet potato starch, horse belly starch, tapioca starch, corn starch, green bean starch, starch starch and kudzu starch, and processed starches thereof. The manufacturing method according to item 1 above.
5. The production method according to the above item 1, wherein the starch for glue (C component) is at least one selected from the group consisting of low-temperature gelatinable sweet potato starch, sweet potato starch, tapioca starch and modified starch thereof.

According to the present invention, the cooling time for aging starch can be significantly shortened to produce starch noodles. According to the present invention, starch noodles can be stably produced with less occurrence of breakage of noodles. According to the present invention, a starch noodle band having a high maximum load (N) and a high deformation amount (mm) at that time and having excellent breaking strength can be obtained, and a starch noodle having excellent strength that is hard to cut at the time of cutting or drying can be obtained. Can be manufactured. According to the present invention, it is possible to produce starch noodles having a high return ratio and good quality by dividing the weight of the noodles after boiling by the weight of the dry noodles before boiling.

<Step (i)>
Step (i) is a step of preparing 20 to 40 parts by weight of starch for glue (component C) with respect to 100 parts by weight of starch (component A). The amount of starch for glue (C component) is preferably 22 to 38 parts by weight, more preferably 25 to 35 parts by weight, and further preferably 28 to 33 parts by weight with respect to 100 parts by weight of starch (A component). is there. The starch (component A) and the starch for glue (component C) may be the same or different.

<Step (ii)> Preparation of starch paste (component D) The step (ii) is a step of adding water to starch for glue (component C) and heating to prepare starch paste (component D). The amount of water to be added is adjusted so that the water content of the dough in the step (iii) is 35 to 55% by weight. The amount of water to be added is preferably 40 to 70 parts by weight, more preferably 45 to 60 parts by weight, based on 100 parts by weight of the total starch of starch (component A), pregelatinized starch (component B), and starch for glue (component C). Parts, more preferably 48-56 parts by weight.
The starch paste (component D) plays an important role in imparting noodle band strength, malleability, binding property, viscoelasticity, etc. when rolling dough together with pregelatinized starch (component B). The starch for glue (C component) needs to be selected according to the characteristics of the starch. As the starch for gluing (component C), at least one selected from the group consisting of low-temperature gelatinizing sweet potato starch, sweet potato starch, tapioca starch and modified starch thereof is preferable. The starch for glue (C component) itself contains about 10 to 18% by weight of water, but the reference 100 parts by weight also includes the amount of water contained in the starch itself.
The starch paste (component D) is prepared by adding water at 20 to 40 ° C. to the starch for paste (component C) in a mixer for kneading in step (iii) or a separately provided glue preparation container, and stirring the mixture. After mixing, it is preferable to add boiling water at 70 to 100 ° C. and heat to gelatinize. After mixing the starch and water, the inside of the container may be heated with a heater to gelatinize. The heating temperature varies depending on the gelatinization temperature of the starch (C component), but it is necessary to raise the temperature to 50 to 60 ° C. for low-temperature gelatinizable sweet potato starch and to 70 to 80 ° C. for sweet potato starch and tapioca starch.

<Process (iii)>
In the step (iii), 10 to 35 parts by weight of pregelatinized starch (component B) and starch paste (component D) obtained in step (ii) are kneaded with 100 parts by weight of starch (component A). This is a step of producing starch having a water content of 35 to 55% by weight.
(Component A)
As the starch (component A), in addition to the starch (group I) that can be used as the main raw material in the conventional production method, starch (group II) that is difficult to use in the conventional production method due to the slow aging speed can be used.
Group I starch and group II starch are classified according to whether or not they can be produced under cooling conditions (2 ° C., 1 hour to 3 hours) after gelatinization by a method for producing starch noodles (sheet production method). Group I starch, which can be cut smoothly with a cutting blade within 3 hours and the noodle strings do not stick to each other after that, is sticky even after 3 hours under the same conditions, and cannot be cut normally with a cutting blade. Those are classified as Group II starch. According to the present invention, the group II starch is not gelatinized in the process, or only a part of the starch is gelatinized, so that the starch is produced without reducing the productivity without changing the cooling time as in the case of the group I starch alone. Can be done.
Examples of Group I starch include sweet potato starch, potato starch, corn starch, green bean starch, starch starch, and kudzu starch. Almost all raw materials for starch noodles manufactured in Japan and imported and distributed from overseas are manufactured by using group I starch alone or in combination.
Group II starch is unsuitable for general starch noodle production in which starch is gelatinized and then aged. Group II starches include low-temperature gelatinized sweet potato starch such as Konamizuki (Satsuma potato varieties) and Quick Sweet (Satsuma potato varieties), sardine corn, sardine potato starch, sardine rice starch, tapioca starch, and aging-resistant sensuality. Group-imparted processed starches (acetylated starch, hydroxypropylated starch, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, hydroxypropylated starch phosphoric acid cross-linked starch) are included.
Depending on the purpose, the starch characteristics of group I starch and group II starch can be taken into consideration, and the starch can be used alone or in combination of two or more thereof. The starch (component A) may be the same as the starch for glue (component C) used in the step (ii), or may be a different type of starch.
The starch (component A) itself contains about 10 to 18% by weight of water, but the standard 100 parts by weight also includes the amount of water contained in the starch (component A) itself.

(B component)
The pregelatinized starch (component B) is a powder body obtained by gelatinizing starch using a drum dryer or the like and then rapidly drying it, and the gelatinized state can be reproduced with cold water.
Examples of pregelatinized starch (component B) include low-temperature gelatinizable sweet potato starch, sweet potato starch, horse belly starch, tapioca starch, corn starch, green bean starch, starch starch, kudzu starch, and processed starches thereof. Two or more of these may be used as a mixture.
The amount of pregelatinized starch (component B) is 10 to 35 parts by weight, preferably 15 to 33 parts by weight, more preferably 17 to 28 parts by weight, still more preferably, with respect to 100 parts by weight of starch (component A). It is 18 to 25 parts by weight.
The pregelatinized starch (B component) itself contains about 5 to 15% by weight of water, but the weight portion of the pregelatinized starch (B component) also contains the amount of water contained in the pregelatinized starch (B component) itself. Including.

(Other)
In the step (iii), in addition to the components A, B, and D, a thickening stabilizer may be kneaded for the purpose of improving quality such as preventing elution of starch when the noodles are boiled. Examples of the thickening stabilizer include xanthan gum, guar gum, locust bean gum, sodium alginate, alginate ester, carboxymethyl cellulose and the like.
In addition, calcium powder such as shells and eggshells, vegetable powders such as carrots and spinach, and seaweed powders such as wakame seaweed and hijiki may be kneaded for the purpose of fortifying nutrition and changing the appearance of noodles.

(Kneading)
For kneading, it is preferable that the D component is prepared in a container, and then a mixture of the A component and the B component is added and kneaded. When the D component is prepared in another container, it will be added later, but either one is acceptable. Examples of the kneading device include a vertical mixer and a press kneader. The water content of the obtained dough is 35 to 55% by weight, preferably 36 to 50% by weight, more preferably 37 to 45% by weight, still more preferably 38 to 43% by weight.

<Process (iv)>
The step (iv) is a step of rolling the dough to produce a noodle band. In the case of rolling by a single type, the noodle strip is passed 3 to 5 times while narrowing the roll width stepwise after compounding to finish a noodle band having a thickness of 0.7 to 2.0 mm depending on the desired product form. In the case of continuous production, the noodle strip compound machine and the continuous rolling mill of 3 to 5 stages can be combined to gradually narrow the roll width and finish the same thickness.

<Step (v)>
Step (v) This is a step of cooling the noodle strip and aging the gelatinized starch (B component and D component) contained in the dough. Since the A component, which is the main raw material contained in the dough, is ungelatinized and has a function of suppressing the stickiness of the B component and the D component by kneading together, the B component and the D component do not have to be completely aged. It is sufficient that the noodles do not stick to each other after cutting, and the required cooling time is about 10 to 15 minutes at 2 ° C. and about 20 to 40 minutes at 20 ° C.
The noodle band may be rolled up on a rolling pin and stored, but if the noodle band does not come off easily when unfolded, it is recommended to dust the surface of the noodle band or wrap it with a plastic film. The starch used for dusting is not particularly limited, but the same starch as the A component or the C component can also be used. If it is not wound, it is recommended to keep it on a belt conveyor or bar conveyor.

<Process (vi)>
Step (vi) This is a step of cutting a cooled noodle band into noodles. The cutting device uses a cutting blade used for general noodles according to the width to be cut depending on the product form, and cuts into noodles. In the case of dried noodles, a device for hanging the cut noodles on a rod is included, but the noodles may be continuously dried on a belt conveyor, and in this case, a rod hanging device is not required.
<Process (vii)>
The step (vii) is a step of drying the cut noodles. The noodles are 1-2 m long and dried to a moisture content of 9-15% by weight. The drying temperature and time are not particularly limited, and may be set according to the characteristics of the noodles.
<Characteristics of starch noodles>
The starch noodles obtained by the present invention have a "return ratio" of 2.5 times or more, preferably 2.5 times or more, which is obtained by dividing the weight of noodles after boiling by the weight of dry noodles before boiling in the boiling time to return to edible softness. It is 2.8 times or more, more preferably 3 times or more.

In the following examples, the evaluation was performed by the following method.
(1) Moisture content The water content was measured with a KETT infrared moisture meter FD-240.
(2) Suitability for Noodle Making In the manufacturing method without secondary gelatinization, the noodles were comprehensively judged from the cutting condition of the noodles at the time of rolling the noodle strip and hanging on the rod, and evaluated in the following three stages.
◯: Good noodle strip rolling is stable, and the impact of cutting the cutting edge at the time of cutting and the noodles that cut when the rod is hung on 1.5 m are 10% or less.
Δ: Slightly bad Noodle strips are slightly brittle when rolled or are stable when rolled, but 10 to 30% of the noodles are cut when the impact of cutting the cutting edge or when the noodles are hung on a rod of 1.5 m.
×: Bad Noodle band is difficult to roll or stable during rolling, but 30% or more of the noodles are cut when the impact of cutting the cutting edge at the time of cutting or when the noodles are hung on a rod of 1.5 m.

(3) Maximum load, deformation amount at maximum load (mm)
Measure the maximum load (N) and deformation (mm) at maximum load by measuring the breaking strength of a noodle band with a diameter of 40 mm and a thickness of 1 mm using a spherical plunger of φ5 mm with a creep meter manufactured by Yamaden Co., Ltd. did. A noodle band having a high maximum load (N) and a high deformation amount (mm) at that time can be evaluated as a good noodle band. The evaluation was performed according to the evaluation level shown in Table 1 below.

The comprehensive evaluation was expressed by the following index with the maximum point 25 as 100 by multiplying the maximum load level and the deformation amount level.
◯: Good index 70-100
Δ: Slightly bad index 40-69
×: Bad index 39 or less

(4) Evaluation of noodle quality Noodle quality was evaluated by the "return ratio", which evaluates the quality by multiplying the boiling time to return to edible softness. The main reason for the difference in magnification is the difference in the elution of starch into boiled water. The "return magnification" was calculated by the following formula.

Return ratio = Weight of noodles after boiling ÷ Weight of dry noodles before boiling ◎: Very good 3.0 times or more ○: Good 2.5 to 2.9 times △: Slightly bad 2.0 to 2.4 times ×: Bad 1.9 times or less

[Example 1]
<Step (i)>
100 parts by weight of low-temperature gelatinized sweet potato starch (Sweet potato variety Konamizuki, manufactured by Nippon Starch Industry Co., Ltd.) as component A, 29 parts by weight of low-temperature gelatinized sweet potato starch (Sweet potato variety Konamizuki, Japan) as component C (Made by Starch Industry Co., Ltd.) was prepared.
<Step (ii)> Preparation of starch paste (component D) In a vertical mixer manufactured by Aikosha Seisakusho, 29 parts by weight of low-temperature gelatinizable sweet potato starch (Sweet potato variety Konamizuki, manufactured by Nippon Starch Industry Co., Ltd.) ( To the C component), 29 parts by weight of water at 25 ° C. was added and stirred to mix the two, and then 45 parts by weight of boiling water at 80 ° C. was added while stirring to gelatinize the starch paste (component D). The temperature of the starch paste (component D) immediately after stirring is about 55 to 57 ° C. The starch paste (component D) was allowed to cool to 55 ° C. or lower, and then stirred until uniform.
<Step (iii)> Preparation of dough 100 parts by weight of low-temperature gelatinized sweet potato starch (Sweet potato variety Konamizuki, manufactured by Nippon Starch Industry Co., Ltd.) (component A), 14 parts by weight of pregelatinized potato starch as component B (Made by Asahi Kagaku Kogyo Co., Ltd.) is mixed in advance in a bag, added to a vertical mixer manufactured by Aikosha Seisakusho containing the starch paste (component D) obtained in step (ii), and stirred until uniform. Manufactured dough. The water content of the dough was 42.0% by weight.
<Process (iv)> Rolling of dough The obtained dough is made into a 5 mm noodle band by a noodle making machine (Richmen, manufactured by Yamato Manufacturing Co., Ltd.), and two pieces are combined, and then rolled 3 to 5 times while narrowing the roll width. The noodle strip was finished to a thickness of about 1.2 mm.
<Step (v)> Cooling The obtained noodle strip was hung on a bar and left in a refrigerator at 2 ° C. for 15 minutes to cool and proceed with aging.
<Process (vi) and (vi)> Cutting and drying Cut noodles with the cutting blade No. 24 (cut width 1.25 mm) of the same noodle making machine, hang on a rod to a length of 1.5 m, and indoors at room temperature. The noodles were naturally dried, and after drying, they were cut with scissors to a length of 17 to 18 cm to produce noodles.

[Example 2]
For 100 parts by weight of A component, 19 parts by weight of pregelatinized potato starch is used as B component, 30 parts by weight of low temperature gelatinized sweet potato starch is used as C component, and 77 parts by weight of water is used. Noodles were produced by the same method as in Example 1 except that.

[Example 3]
23 parts by weight of pregelatinized potato starch is used as the B component, 31 parts by weight of the low temperature gelatinized sweet potato starch is used as the C component, and 80 parts by weight of water is used with respect to 100 parts by weight of the low temperature gelatinizable sweet potato starch of the A component. Noodles were produced by the same method as in Example 1 except that.

[Example 4]
For 100 parts by weight of component A, 33 parts by weight of pregelatinized potato starch is used as component B, 33 parts by weight of low temperature gelatinized sweet potato starch is used as component C, and 87 parts by weight of water is used. Noodles were produced by the same method as in Example 1 except that.

[Comparative Example 1]
100 parts by weight of low-temperature gelatinized sweet potato starch as component A, 1.5 parts by weight of xanthan gum (manufactured by Cargill Japan Limited) and 2.0 parts by weight of other components, without using components B and D. Noodles were produced by the same method as in Example 1 except that 60 parts by weight of water was used using guar gum (manufactured by Takaragen Co., Ltd.).

[Comparative Example 2]
No C component is used, and 11 parts by weight of pregelatinized tapioca starch (manufactured by Asahi Chemical Industry Co., Ltd.) as B component with respect to 100 parts by weight of low temperature gelatinized sweet potato starch of A component, 1.7 parts by weight of xanthan gum ( Noodles were produced by the same method as in Example 1 except that using Cargill Japan Co., Ltd. and 2.2 parts by weight of guar gum (manufactured by Takaragen Co., Ltd.) and 71 parts by weight of water.

[Comparative Example 3]
Without using component C, use 18 parts by weight of pregelatinized tapioca starch (manufactured by Asahi Chemical Industry Co., Ltd.) as component B for 100 parts by weight of low temperature gelatinized sweet potato starch of component A, and add 61 parts by weight of water. Noodles were produced by the same method as in Example 1 except that they were used.

[Comparative Example 4]
Same as Example 1 except that the C component was not used, 18 parts by weight of pregelatinized potato starch was used as the B component with respect to 100 parts by weight of the low temperature gelatinized sweet potato starch of the A component, and 61 parts by weight of water was used. The noodles were made by the method.

[Comparative Example 5]
100 parts by weight of low-temperature gelatinized sweet potato starch without C component, 18 parts by weight of pregelatinized low-temperature gelatinized sweet potato starch as B component (Sweet potato variety Konamizuki, Asahi Chemical Industry Co., Ltd. trial The noodles were produced by the same method as in Example 1 except that 61 parts by weight of water was used.

[Comparative Example 6]
Example 1 except that the B component was not used, 18 parts by weight of the low temperature gelatinized sweet potato starch was used as the C component with respect to 100 parts by weight of the A component, and 71 parts by weight of water was used. The noodles were produced in the same way as above.

[Comparative Example 7]
Example 1 except that component B was not used, 25 parts by weight of low-temperature gelatinizable sweet potato starch was used as component C with respect to 100 parts by weight of component A, and 100 parts by weight of water was used. The noodles were produced in the same way as above.

When pregelatinized starch (component B) and starch paste (component D) are mixed in a fixed ratio with ungelatinized starch (component A) as in Examples 1 to 4, the suitability for noodle making and the quality of noodles are obtained. Both were good. In the formulation without either pregelatinized starch (B component) or starch paste (D component) as in Comparative Examples 1 to 7, the noodle quality was good in some cases, but good noodle making suitability was obtained in both cases. I couldn't.
In the formulation shown in Examples 1 to 4, the vermicelli salad made by adding 50 parts by weight of non-oil green perilla dressing (manufactured by RIKEN Vitamin) to 100 parts by weight of vermicelli rehydrated in hot water is good for 1 week when stored in a refrigerator at 2 ° C. I was able to maintain the texture. In addition, a good texture was obtained even when the product was stored in a freezer at -18 ° C and then naturally thawed at room temperature at 25 ° C. This is due to the slow aging property of low-temperature gelatinizable sweet potato starch, which can be realized by the conventional manufacturing method of secondary gelatinization, but in the conventional manufacturing method, the cooling step of aging takes at least 10 hours, and the productivity Will drop significantly.

[Example 5]
<Step (i)>
54 parts by weight of corn starch (manufactured by Nippon Starch Industry Co., Ltd.) as component A, 46 parts by weight of corn starch (manufactured by Nippon Starch Industry Co., Ltd.), and 31 parts by weight of sweet potato starch (manufactured by Japan Starch Industry Co., Ltd.) as component C. (Manufactured by Co., Ltd.) (C component) was prepared.
<Step (ii)> Preparation of starch paste (component D) In a stainless steel bowl, add 80 parts by weight of water to 31 parts by weight of sweet potato starch (manufactured by Nippon Starch Industry Co., Ltd.) (component C) and stir. However, the temperature was raised to 80 ° C. and gelatinized. Then, it was naturally cooled to prepare starch paste (component D).
<Process (iii)> Preparation of dough 54 parts by weight of corn starch (manufactured by Nippon Starch Industry Co., Ltd.) and 46 parts by weight of corn starch (manufactured by Nippon Starch Industry Co., Ltd.) in a vertical mixer manufactured by Aikosha Seisakusho. ), (A component), 23 parts by weight of potato starch (manufactured by Asahi Chemical Industry Co., Ltd.), 4.6 parts by weight of shell calcium (manufactured by NC Corporation) as pregelatinized starch (B component) Was added and mixed, starch paste (component D) having a temperature of 55 ° C. was added, and the mixture was stirred until uniform to produce dough. The water content of the dough was 38.0%.
<Process (iv)> Rolling of dough The obtained dough is combined with two 5 mm noodle strips using a noodle making machine (Richmen, manufactured by Yamato Manufacturing Co., Ltd.), and then rolled 3 to 4 times while narrowing the roll width. , Finished into a noodle band with a thickness of about 1.2 mm.
<Step (v)> Cooling The obtained noodle strip was left in a refrigerator at 2 ° C. for 15 minutes to cool and proceed with aging.
<Steps (vi) and (vi)> Cutting and drying Cut noodles with the cutting blade No. 13 of the same noodle making machine, hang them on a rod to a length of 1.5 m, and naturally dry them in a room at room temperature. Noodles were produced by cutting with scissors to a length of ~ 18 cm.
[Example 6]
As component A, 44 parts by weight of corn starch, 41 parts by weight of corn starch, and 15 parts by weight of acetylated phosphoric acid crosslinked tapioca starch (manufactured by Nippon Starch Industry Co., Ltd.) were used as pregelatinized starch (component B). Noodles were produced by the same method as in Example 5 except that 19 parts by weight of pregelatinized tapioca starch was used.
[Example 7]
Except that 52 parts by weight of domestic rice flour (manufactured by Takahashi Flour Mill Co., Ltd.) and 48 parts by weight of corn starch were used as component A, and 19 parts by weight of pregelatinized potato starch was used as pregelatinized starch (component B). Noodles were produced in the same manner as in Example 5.

In the formulations shown in Examples 5 to 7, even when the type of ungelatinized starch is changed, by combining the gelatinized starch and the pregelatinized starch in an appropriate compounding ratio, both the suitability for noodle making and the quality are good. Obtainable. By blending starch that is difficult to use with conventional starch noodle manufacturing methods, such as starch corn starch and tapioca modified starch, it is possible to obtain a chewy texture similar to that of wheat flour noodles. The addition of calcium was used to eliminate the transparency of the noodles and to make them look like wheat flour noodles. Example 7 is an example in which a stable starch was obtained even when a part of the starch was replaced with a grain flour.
We can propose noodles that can be used by people who are allergic to wheat or who have restricted protein intake.

The production method of the present invention can be applied to the production of vermicelli, Kuzukiri and the like.

Claims (5)

(I) A step of preparing 20 to 40 parts by weight of starch for glue (component C) with respect to 100 parts by weight of starch (component A).
(Ii) A step of adding water to starch for glue (component C) and heating to prepare starch paste (component D).
(Iii) 100 parts by weight of starch (component A) is kneaded with 10 to 35 parts by weight of pregelatinized starch (component B) and starch paste (component D) obtained in step (ii) to contain water. The process of producing dough with a rate of 35 to 55% by weight,
(Iv) The process of rolling dough to produce noodle strips,
(V) A step of cooling the noodle band, and (vi) a step of cutting the cooled noodle band into noodles.
A method for producing starch noodles containing. The production method according to claim 1, further comprising a step (vii) of drying the cut noodles. Starch (component A) is low-temperature gelatinized sweet potato starch, sweet potato starch, horse belly starch, corn starch, green bean starch, starch starch, kudzu starch, rice starch, tapioca starch, sardine corn starch, sardine sardine starch, sardine starch. The production method according to claim 1, which is at least one selected from the group consisting of seed rice starch and processed starch thereof. The pregelatinized starch (component B) is at least one selected from the group consisting of low temperature gelatinizing sweet potato starch, sweet potato starch, horse belly starch, tapioca starch, corn starch, green bean starch, starch starch, kudzu starch and processed starches thereof. The manufacturing method according to claim 1. The production method according to claim 1, wherein the starch for gluing (component C) is at least one selected from the group consisting of low-temperature gelatinable sweet potato starch, sweet potato starch, tapioca starch and modified starch thereof.