JP6803697B2 - A method for producing dried noodles and a composition for making noodles used therein. - Google Patents

Description

The present invention relates to a method for producing dried noodles using a roll-type noodle making machine, and in particular, a boiled noodle having a high transparency equivalent to that of hand-rolled noodles, a smooth mouthfeel, and a texture with strong elasticity and elasticity. The present invention relates to a method for producing the obtained dried noodles.

When hand-rolled noodles such as somen, hiyamugi, and udon are boiled, boiled noodles with a high transparency, a smooth mouthfeel, and a unique texture with strong elasticity and elasticity can be obtained. However, the production of hand-rolled noodles is mostly done by hand and requires an extremely complicated process over a long period of time. Therefore, conventionally, technological development has been promoted in order to produce dry noodles having the same quality as hand-rolled noodles by using a noodle making machine such as a roll type noodle making machine.

Conventionally, in order to produce dry noodles having the above-mentioned characteristics of hand-rolled noodles using a noodle-making machine, (1) the dough is prepared with more water than usual with respect to the raw material powder, and (2) the raw material powder. A method such as blending starch has been used. However, the polyhydrated dough of (1) is too soft and stretches, and it is particularly difficult to put it on a roll-type noodle making machine, the suitability for noodle making is lowered, the noodles are strongly sticky, and the noodles adhere to each other when the noodles are dried. In some cases, poor drying may occur. In addition, the dough containing the starch of (2) has less gluten in the raw material powder, so that the boiled noodles obtained become too soft, resulting in a weak texture and elasticity, and the dough connection is weak. When the noodles were dried, cracks and the like may occur, resulting in poor drying. In this case, if powdered gluten is added to supplement gluten, gelatinization is delayed during boiling, and the noodles may become powdery boiled noodles with a core remaining.

Further, in recent years, a technique for producing dried noodles having the characteristics of hand-rolled noodles using a noodle making machine has been reported. For example, Patent Document 1 aims to provide a method for producing hand-rolled noodles, which has smoothness and viscous elasticity like hand-rolled noodles and can produce noodles that boil slowly and slowly by machine-made noodles. When making hand-rolled noodles by machine, the amount of water added to the raw material flour is 25 to 45% by mass, and guar gum and / or xanthan gum as a thickener is 0.2 to 2.5% by mass, an aqueous solution. Alternatively, a method for producing hand-rolled noodles is disclosed, which comprises adding the noodles in the form of gel and adding a pH adjuster so that the pH of the noodle dough is in the range of 6.3 to 7.5. .. Further, in Patent Document 2, dry noodles having quality equal to or higher than that of hand-rolled noodles are produced by a mechanical noodle manufacturing method in terms of elasticity, texture such as crispness, slow boiling, and loosening of noodles. In a method for producing dried noodles by cutting a noodle band into noodle strings and drying the noodle strings for the purpose of providing a possible method, the noodle strings are dried to a water content of 15% by mass or less, and then the obtained dried noodles are dried. A method for producing dry noodles is disclosed, which comprises aging the noodles in an atmosphere at a temperature of 60 to 70 ° C. for 24 to 60 hours under far infrared irradiation. Further, in Patent Document 3, in a method of cutting a noodle band into noodle strings and drying the noodle strings to produce dried noodles, the noodle strings are dried to a moisture content of 15% by mass or less, and the obtained dried noodles are microscopically produced. A method for producing dried noodles, which is characterized by heating and aging by waves, is disclosed.

Japanese Unexamined Patent Publication No. 2009-225736 Japanese Unexamined Patent Publication No. 2010-130979 Japanese Unexamined Patent Publication No. 2011-50281

However, in the technique of Patent Document 1, since a thickener is used, the dough is strongly sticky, and the noodles adhere to each other when the noodles are dried, resulting in poor drying and a decrease in yield. Further, the methods of Patent Documents 2 and 3 have a problem that new equipment and time for aging are required. That is, there is a demand for a method for more easily producing dried noodles having good yield and characteristics of hand-rolled noodles.

Therefore, an object of the present invention is to use a roll-type noodle making machine to obtain boiled noodles having a high transparency equivalent to that of hand-rolled noodles, a smooth mouthfeel, and a texture with strong elasticity and elasticity. It is an object of the present invention to provide a method for easily producing noodles with a high yield, and a composition for noodle production used in the method for producing dried noodles.

As a result of diligent studies on the composition of the dough when the noodles are made and dried using a roll-type noodle making machine, the present inventors have added a predetermined amount of phosphoric acid-crosslinked starch and a specific organic acid as auxiliary materials. We have found that the above problems can be solved by doing so, and have arrived at the present invention.

That is, the above object is to produce dried noodles including a step of preparing a raw material flour containing wheat flour and a dough containing water and making noodles using a roll-type noodle making machine, and a step of drying the made noodles. In the method, the raw material flour contains phosphoric acid-crosslinked noodles which have not been processed except for phosphoric acid cross-linking in an amount of more than 10% by mass and less than 50% by mass based on the total mass of the raw material flour. This is achieved by a method for producing dry noodles, wherein the dough contains 0.005 to 0.05 parts by mass of an organic acid with respect to 100 parts by mass of the raw material flour, and the organic acid is ascorbic acid. To. By selecting phosphoric acid cross-linked starch as the starch to be blended in the raw material powder used for the dough used in the dough made by the roll type noodle making machine, and further adding a specific organic acid in the above range to the dough, it is equivalent to hand-rolled noodles. It is possible to produce dried noodles that can obtain boiled noodles having a high transparency, a smooth mouthfeel, and a texture with strong elasticity and elasticity. In addition, the noodles are less likely to break during drying, and dried noodles can be produced with a good yield.

A preferred embodiment of the method for producing dried noodles of the present invention is as follows.
(1) Before Symbol phosphate-crosslinked starch, phosphoric acid crosslinked starch from potato starch.
(2 ) The protein content of the raw material flour derived from wheat flour is 6.5 to 10 based on the total mass of the raw material flour . It is 0 % by mass.
According to (1) to ( 2 ), it is possible to obtain dried noodles that have a smoother mouthfeel and a texture with a strong elasticity and elasticity.

Further, the above object is a dough used in the method for producing dried noodles of the present invention , or a composition for making noodles for preparing a dough used in the method for producing dried noodles of the present invention , which is flour and 10 mass. 0.005 to 0.05 parts by mass with respect to 100 parts by mass of the raw material flour containing the phosphoric acid-crosslinked noodles which has not been processed other than the phosphoric acid cross-linking of more than% and less than 50% by mass, and the raw material flour. It is achieved by a dough containing an organic acid and the organic acid being ascorbic acid , or a composition for noodle making. By using the composition for making noodles of the present invention, the method for producing dried noodles of the present invention can be easily carried out.

According to the method for producing dried noodles of the present invention, a roll-type noodle making machine can be used to obtain boiled noodles having a high transparency equivalent to that of hand-rolled noodles, a smooth mouthfeel, and a texture with strong elasticity and elasticity. Dried noodles can be easily produced with good yield.

[Manufacturing method of dried noodles]
The method for producing dried noodles of the present invention includes a step of preparing a raw material flour containing wheat flour and a dough containing water and making noodles using a roll-type noodle making machine, and a step of drying the made noodles. The raw material flour contains more than 10% by mass and less than 50% by mass of phosphoric acid cross-linked starch based on the total mass of the raw material flour, and the dough is 0.005 with respect to 100 parts by mass of the raw material flour. It contains ~ 0.05 parts by mass of an organic acid, and the acid dissociation constant pKa of the organic acid with respect to water is 4.0 to 5.5. When starch is added as the raw material powder for dried noodles, boiled noodles with a high transparency and a smooth texture tend to be obtained. However, as described above, the gluten content in the raw material powder is reduced. The texture may be weak and elastic. In addition, when the noodles are dried, cracks may occur and the noodles may break, resulting in a decrease in yield. In the present invention, by selecting phosphoric acid-crosslinked starch as the starch and containing a specific organic acid in the dough in an amount in the above range, the noodles have a high transparency equivalent to that of hand-rolled noodles and a smooth texture. It is possible to produce dried noodles that can obtain boiled noodles with a strong chewy and elastic texture. Further, cracks are less likely to occur when the noodles are dried, and the dried noodles can be produced with a good yield. Although not clear as this mechanism, phosphate-crosslinked starch has a gluten network that is weakened due to its low gluten content, forming a strong gel structure in the noodles due to the enhanced polymer structure of the starch. At the same time, a small amount of certain organic acids in the above range is believed to reinforce the gluten network.

As shown in Examples described later, the effects of the present invention cannot be obtained with starches other than phosphate-crosslinked starch. Further, even if the dough contains a predetermined amount of organic acid, if the content of the phosphoric acid-crosslinked starch in the raw material flour is 10% by mass, a boiled noodle having a high transparency and a smooth texture can be obtained. At 50% by mass, boiled noodles with a strong chewy and elastic texture cannot be obtained, and cracks occur during drying. On the other hand, even if the raw material powder contains a predetermined amount of phosphoric acid-crosslinked starch, if the content of organic acid in the dough is less than the above range, boiled noodles with a strong chewy and elastic texture cannot be obtained, which is often the case. In this case, the noodles are discolored and boiled noodles with high transparency cannot be obtained.

In the present invention, the content of the phosphoric acid crosslinked starch in the raw material powder is preferably 15 to 40% by mass, more preferably 25 to 35% by mass, based on the total mass of the raw material powder. The content of the organic acid in the dough is preferably 0.01 to 0.05 parts by mass, more preferably 0.01 to 0.03 parts by mass with respect to 100 parts by mass of the raw material flour.

In the present invention, the phosphoric acid-crosslinked starch is a starch obtained by phosphoric acid-crosslinking starch extracted from a plant with a cross-linking agent such as trimetaphosphate or phosphorus oxychloride. Phosphate-crosslinked starch also includes phosphoric acid-crosslinked starch that is a combination of a plurality of processing treatments such as acetylation, phosphorylation, and hydroxypropylation. In the present invention, phosphate-crosslinked starch which has not been processed other than phosphoric acid-crosslinked starch is preferable in that boiled noodles having a smoother mouthfeel and a strong chewy and elastic texture can be obtained. The raw material for the starch of the phosphoric acid-crosslinked starch by the phosphoric acid-crosslinked starch is not particularly limited, and examples thereof include starches such as horse bell starch, tapioca starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch. .. In the present invention, phosphoric acid cross-linked starch derived from potato starch is preferable in that boiled noodles having a smoother mouthfeel and a strong chewy and elastic texture can be obtained.

In the present invention, the organic acid has an acid dissociation constant pKa with respect to water of 4.0 to 5.5, and is not particularly limited as long as it is an organic acid that can be used for food. For example, ascorbic acid (pKa = 4.17), acetic acid (pKa = 4.76), succinic acid (pKa = 4.19), adipic acid (pKa = 4.42), glutaric acid (pKa = 4.34). And so on. As shown in Examples described later, when lactic acid (pKa = 3.86) and fumaric acid (pKa = 3.03), whose acid dissociation constant pKa does not satisfy the above range, are used, the elasticity and elasticity are strong. I can't get boiled noodles with a texture. It is considered that this is because those having an acid dissociation constant pKa of less than 4.0 weaken the gluten connection. In the present invention, the acid dissociation constant pKa of the organic acid with respect to water is more preferably 4.0 to 5.0. As the organic acid, ascorbic acid and / or acetic acid are particularly preferable, and ascorbic acid is particularly preferable, since ascorbic acid increases the elasticity of gluten and acetic acid has an effect of improving the elongation of gluten. In the present invention, the acid dissociation constant pKa of an organic acid means the acid dissociation constant of the acidic group that dissociates first in the case of an organic acid having two or more acidic groups such as a dicarboxylic acid.

In the present invention, any kind of wheat flour may be used as the wheat flour contained in the raw material flour, and for example, strong flour, semi-strong flour, medium-strength flour, weak flour, whole grain flour, semolina flour and the like can be appropriately used. .. In the present invention, if the protein content of the raw material flour derived from wheat flour is too low or too high, it becomes difficult to obtain the effect of the present invention. Therefore, the protein content of the raw material flour derived from wheat flour is the total of the raw material flour. Based on the mass, 6.5 to 10.0 mass% is preferable, 7.0 to 9.5 mass% is more preferable, and 7.5 to 9.5 mass% is particularly preferable. In the present invention, the "protein derived from wheat flour of the raw material flour" is the protein in the wheat flour contained as the raw material flour, and includes the protein material such as powdered gluten separately added to the dough. Absent. Further, in the present invention, a flour other than wheat flour may be contained as a raw material flour. The flour other than wheat flour is not particularly limited, and examples thereof include barley flour, rice flour, rye flour, corn flour, buckwheat flour, and soybean flour.

In the present invention, the dough used for producing dried noodles may appropriately contain materials generally used for noodle making dough in addition to the above-mentioned materials as long as the effects of the present invention are not impaired. As such materials, proteins such as egg white, egg yolk, casein, powdered gluten; edible oils and fats; sugars; pigments; thickeners such as guar gum, locust bean gum, carrageenan, xanthan gum; amino acids such as alanine, glycine, lysine; Seasonings such as sodium glutamate and salt; fragrances; casein; alcohol preparations and the like can be mentioned.

In the present invention, the step of preparing the dough and making noodles using a roll-type noodle making machine and the step of drying the made noodles can be carried out according to a conventional method. For example, first, the raw material powder, the organic acid, and, if necessary, the other materials described above are placed in a mixer such as a pin mixer, and a predetermined amount of water is added while stirring until the dough becomes lumpy. Prepare the dough by mixing. Liquid materials (edible oils and fats, liquid organic acids, etc.) and water-soluble materials (salt, powdered organic acids, etc.) can be dissolved or dispersed in water in advance and mixed when water is added. Good. The amount of water added is not particularly limited as long as it can be applied to a rolling roll of a roll-type noodle making machine. If the lump of the rag-shaped dough becomes too large, it may be difficult to hang it on a rolling roll. Therefore, the amount of water added can be appropriately adjusted by observing the state of the rag-shaped dough. Next, the soboro-shaped dough is put into a roll-type noodle making machine and rolled to produce a noodle band, and the obtained noodle band is shredded to a width according to the type of noodle to prepare raw noodles. .. Then, the obtained raw noodles are dried in a drying room or the like to produce dried noodles. The type of noodles produced by the production method of the present invention is not particularly limited, and examples thereof include somen, hiyamugi, udon, and kishimen.

[Composition for noodle making]
The noodle-making composition of the present invention is a dough used in the above-mentioned method for producing dry noodles of the present invention, or is a noodle-making composition for preparing a dough, and is composed of wheat flour and 10% by mass or more. It contains a raw material powder containing less than 50% by mass of phosphoric acid crosslinked starch, and 0.005 to 0.05 parts by mass of an organic acid with respect to 100 parts by mass of the raw material powder. In the present invention, the "composition for noodle making" is a composition containing wheat flour, a raw material powder containing phosphoric acid cross-linked starch, and an organic acid in the above range, and when the organic acid is in the form of powder, the raw material. It may be in the form of a flour, an organic acid and, if necessary, a mixed flour for noodle making containing the other ingredients mentioned above, when the organic acid is liquid or dissolved in water and added to the dough. In the case, it is in the form of a dough containing a raw material powder, an organic acid, water, and, if necessary, other materials described above, or a powdery composition before becoming a dough, and a combination of liquid compositions and the like. May be good. By using the composition for making noodles of the present invention, the method for producing dried noodles of the present invention can be easily carried out, the high transparency equivalent to that of hand-rolled noodles, the smooth texture, and the strong elasticity and elasticity. Dried noodles that give boiled noodles with a texture can be produced with good yield. The preferred form of the noodle-making composition of the present invention is the same as the preferred mode of the dough in the above-mentioned method for producing dried noodles.

Hereinafter, the present invention will be described in detail with reference to Examples.
1. 1. Preparation of dried noodles Somen was selected as dried noodles and manufactured as follows.
(1) Preparation of dough The dough for somen noodles of each Example and Comparative Example was prepared according to the formulations shown in Tables 1 to 3. That is, each material other than water and salt was put into a pin mixer, and while stirring, a salt solution in which salt was dissolved was added and mixed until the dough became lumpy to prepare a dough. The organic acid was added by mixing with water.
(2) Noodle making For the doughs of the Examples and Comparative Examples obtained in (1), a noodle band having a thickness of 1.0 mm was prepared using a roll-type noodle making machine, and a cutting edge; round 30 Raw noodles were prepared by cutting out noodle strings with a turn.
(3) Drying The raw noodles of each Example and Comparative Example obtained in (2) were dried in a dryer at 25 to 30 ° C. for 12 hours to prepare dried noodles. After drying, the appearance of the dried noodles was observed, and the state of cracks was evaluated according to the following criteria. The evaluation results are shown in Tables 1 to 3.
◯: There is no crack and it is extremely good.
Δ: Cracks are observed, but this is within the permissible range.
X: Many cracks are observed and it is defective.

2. 2. Evaluation of dried noodles The dried noodles of each example and comparative example prepared above were boiled in boiling water for 2 minutes and 30 seconds, cooled with cold water, and the boiled noodles raised in a colander were immediately examined by 10 panelists. , And the texture were evaluated according to the following criteria. The average value of the evaluation points of the panelists is shown in Tables 1 to 3 as the evaluation results. The evaluation points are shown by rounding off the second decimal place.
(1) Transparency of noodles 5: Very transparent and extremely good.
4: There is a feeling of transparency and it is good.
3: There is a slight transparency, which is within the permissible range.
2: There is not much transparency and it is bad.
1: There is no transparency and it is very bad.
(2) Smoothness of the noodles 5: Very smooth and extremely good.
4: The mouthfeel is smooth and good.
3: The mouthfeel is slightly smooth and is within the permissible range.
2: The mouthfeel is not very smooth and is bad.
1: There is no smoothness in the mouth and it is very bad.
(3) Noodles' elasticity and elasticity 5: The noodles have strong elasticity and are extremely good.
4: It is elastic and elastic, and is good.
3: Slightly elastic and elastic, which is within the permissible range.
2: The elasticity and elasticity are weak and bad.
1: There is no elasticity and elasticity, and it is very bad.

As shown in Tables 1 to 3, the raw material flour containing wheat flour and 15-40% by mass of phosphoric acid crosslinked starch, and 0.005 to 0.05 parts by mass of organic matter with respect to 100 parts by mass of the raw material flour. Examples 1 and 2, Reference Examples 3 and 4, and Examples 1 and 2 containing an acid (ascorbic acid (pKa = 4.17) having an acid dissociation constant pKa of 4.0 to 5.5, or acetic acid (pKa = 4.76) ). The dried noodles prepared from the doughs of Examples 5 to 12 had no cracks, the boiled noodles had a good transparency, and the boiled noodles had a good mouthfeel, smoothness, and elasticity. On the other hand, in Comparative Example 1 containing no phosphoric acid-crosslinked starch and no organic acid, the dried noodles were not cracked, but the boiled noodles had poor transparency, and the boiled noodles had poor mouthfeel and firmness / elasticity. Further, in Comparative Example 2 which contained phosphoric acid-crosslinked starch but did not contain an organic acid, the transparency of the boiled noodles and the smoothness of the mouthfeel of the boiled noodles were good, but cracks in the dried noodles were observed. , The boiled noodles had poor elasticity and elasticity. Further, even if a predetermined amount of organic acid is contained, as starch other than phosphoric acid cross-linked starch, tapioca starch (Comparative Example 4), oxidized starch (Comparative Example 5), acetate starch (Comparative Example 6), hydroxypropylation When starch (Comparative Example 7) was contained, the dried noodles were not cracked, the transparency of the boiled noodles and the smoothness of the mouthfeel of the boiled noodles were good, but the elasticity and elasticity of the boiled noodles were poor. Further, even if it is an organic acid, lactic acid (pKa = 3.86) (Comparative Example 8) and fumaric acid (pKa = 3.03) (Comparative Example), which are organic acids having an acid dissociation constant pKa of less than 4.0. When 9) was included, the transparency of the boiled noodles and the smoothness of the mouthfeel of the boiled noodles were good, but cracks in the dried noodles were observed, and the elasticity and elasticity of the boiled noodles were poor. Therefore, in the present invention, it was suggested that it is essential that the raw material powder contains phosphoric acid-crosslinked starch and that the dough further contains an organic acid having an acid dissociation constant pKa of 4.0 to 5.5. In Comparative Example 3 in which powdered gluten was added to the formulation of Comparative Example 2 in order to improve the elasticity and elasticity of the boiled noodles, the elasticity and elasticity of the boiled noodles were improved, but the transparency of the boiled noodles was reduced.

As the phosphoric acid-crosslinked starch, Example 1 using phosphoric acid-crosslinked starch derived from potato starch (1) is slightly more elastic than Boiled noodles in Example 2 using phosphate-crosslinked starch derived from tapioca starch (2). -The elasticity was good. In addition, among the phosphoric acid-crosslinked starches derived from tapioca starch, Example 2 using phosphoric acid-crosslinked starch not subjected to other processing treatment was better than Reference Example 3 using acetylated phosphoric acid-crosslinked starch. The elasticity and elasticity of the noodles were good. Therefore, in the present invention, it is suggested that the phosphate-crosslinked starch is preferably derived from potato starch, and that it is preferable that no processing treatment other than the phosphate-crosslinked starch is performed.

In Comparative Example 10 in which the content of the phosphoric acid-crosslinked starch in the raw material powder was 10% by mass, the transparency of the boiled noodles was low and the smoothness of the boiled noodles was weak. On the other hand, in Comparative Example 11 in which the content of the phosphoric acid-crosslinked starch in the raw material powder was 50% by mass, many cracks were observed in the dried noodles, and the elasticity and elasticity of the boiled noodles were also weak. Therefore, in the present invention, it is suggested that the range of the content of the phosphoric acid-crosslinked starch in the raw material powder needs to be more than 10% by mass and less than 50% by mass based on the total mass of the raw material powder. ..

In Comparative Example 12 in which the content of the organic acid (ascorbic acid) in the dough was 0.003 parts by mass with respect to 100 parts by mass of the raw material flour, cracks were observed in the dried noodles, and the elasticity and elasticity of the boiled noodles were weak. On the other hand, in Comparative Example 13 of 0.10 parts by mass with respect to 100 parts by mass of the raw material flour, discoloration of the boiled noodles was observed, and the transparency was lowered. Therefore, in the present invention, it was suggested that the content of the organic acid in the dough needs to be 0.005 to 0.05 parts by mass with respect to 100 parts by mass of the raw material flour.

The protein content of the raw material flour derived from wheat flour was 6.9 to 9.2% by mass in Examples 1 and 2, Reference Examples 3 and 4, and Examples 5 to 12. Therefore, in the present invention, it was suggested that the protein content of the raw material flour derived from wheat flour is preferably 6.5 to 10.0% by mass.

The present invention is not limited to the configuration and examples of the above-described embodiment, and various modifications can be made within the scope of the gist of the invention.

According to the present invention, a roll-type noodle making machine can be used to easily obtain dried noodles that have a high transparency equivalent to that of hand-rolled noodles, have a smooth mouthfeel, and have a chewy and elastic texture. It can be manufactured with good yield.

Claims (4)

A method for producing dried noodles, which comprises a step of preparing a raw material flour containing wheat flour and a dough containing water and making noodles using a roll-type noodle making machine, and a step of drying the made noodles.
The raw material powder contains phosphoric acid-crosslinked starch which has not been processed except for phosphoric acid cross-linking in an amount of more than 10% by mass and less than 50% by mass based on the total mass of the raw material powder.
A method for producing dried noodles, wherein the dough contains 0.005 to 0.05 parts by mass of an organic acid with respect to 100 parts by mass of the raw material flour, and the organic acid is ascorbic acid . The method for producing dried noodles according to claim 1, wherein the phosphoric acid-crosslinked starch is a phosphoric acid-crosslinked starch derived from potato starch. The method for producing dry noodles according to claim 1 or 2 , wherein the wheat flour-derived protein content of the raw material flour is 6.5 to 10.0% by mass based on the total mass of the raw material flour. A composition for noodle making for preparing a dough used in the method for producing dry noodles according to any one of claims 1 to 3 , or a dough used for a method for producing dry noodles according to any one of claims 1 to 3. It ’s a thing,
0.005 to 0 with respect to wheat flour, a raw material powder containing phosphoric acid-crosslinked starch which has not been processed other than phosphoric acid-crosslinked starch in an amount of more than 10% by mass and less than 50% by mass, and 100 parts by mass of the raw material powder. A dough or a composition for noodle making, which contains .05 parts by mass of an organic acid and the organic acid is ascorbic acid .