JP7118644B2 - Method for producing noodles - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing noodles, and more particularly to a method for producing noodles free of wheat flour and gluten using a roll type noodle making machine.

Conventionally, wheat flour and gluten-free noodles have been used for Korean cold noodles and the like. Such noodles are generally made by kneading starches such as potato starch and cereal flours such as buckwheat flour with hot water and using an extrusion type noodle-making machine to prepare noodle strings. For the production of noodles that do not contain wheat flour and gluten, an extrusion-type noodle-making machine is used because it is difficult to form dough and noodle strings with a roll-type noodle-making machine.

On the other hand, techniques for mass-producing noodles for cold noodles have also been developed. For example, in Patent Document 1, for the purpose of providing cold noodles that are easy to mass-produce and have a texture similar to the original Korean cold noodles, sago starch and / or processed sago starch is contained in an amount of 10% by mass or more. Cold noodles using the raw material flour are disclosed. Patent Literature 1 discloses a manufacturing method using the raw material powder described above and using a noodle-making machine equipped with an extruder and a roll-type noodle-making machine. However, it is said that these raw material flours preferably contain 40 to 80% by mass of wheat flour from the viewpoint of good noodle strip formability and less adhesion between the obtained noodle strips, and do not contain wheat flour. No example using raw material powder is disclosed. In addition, in Patent Document 2, rough skin of noodle strings, weight deviation, and clustering of noodle strings that can occur from extruded noodles are prevented, productivity is improved by a continuous production method, and raw cold noodles that are thin and chewy are produced. A kneading step of adding kneading water to the blended raw materials and kneading them so that the water content is 30 to 45% for the purpose of providing a method for producing cold noodles with a unique flavor, and A shearing force is applied to the noodle dough, and the noodle dough extruded by the internal friction force at the time of extrusion is raised to gelatinization temperature, extruded in the form of separating noodle strings with a low-temperature die to form noodle strings, and an extruding step and cutting the extruded noodle strings to a predetermined length and packaging them. In Patent Document 2, it is said that wheat flour, buckwheat flour, sweet potato starch, black rice flour, and acorn flour are preferable as the raw material flour, and it is not necessarily said that wheat flour is necessary for the raw material flour, but as described above. It is necessary to use noodle-making equipment with special extruders.

JP-A-2002-233318 Japanese Patent Application Laid-Open No. 2007-75112

A roll-type noodle making machine is a widely used noodle-making machine, and in general, if the noodles can be satisfactorily produced using a roll-type noodle making machine, they can be mass-produced at low cost. However, as described above, in the prior art, no method has been established for successfully producing noodles that do not contain wheat flour and gluten using a roll type noodle making machine.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a method for producing noodles that can satisfactorily produce noodles that do not contain wheat flour and gluten using a roll-type noodle making machine.

The above object is to produce noodles including a step of preparing a dough containing a raw material flour containing substantially no wheat flour and gluten and containing pregelatinized starch and water, and using a roll type noodle making machine to make the noodles. In the method, the content of the α-starch is 15 to 50% by mass based on the mass of the raw material flour, the raw material flour contains 50% by mass or more of acetylated starch, and the dough is prepared. , the step of making noodles using a roll type noodle making machine includes a step of mixing the dough until it becomes a minced dough, and a step of feeding the minced dough into the roll type noodle making machine, and preparing the dough. The following method for measuring the pregelatinized starch, wherein the step does not include the step of preparing a paste starch as part of the raw material flour, adding water to the paste starch and heating it to prepare a starch paste. is achieved by a manufacturing method characterized in that the solution viscosity, measured at , is 50 mPa·s or more.
(Method for measuring solution viscosity of pregelatinized starch)
After adding 2.4 g of ethanol to 1.2 g of pregelatinized starch as a solid content and stirring, water was added so that the total amount was 30.0 g. The viscosity is measured at 160 rpm after holding for 30 minutes at .

According to the method for producing noodles of the present invention, noodles free of wheat flour and gluten can be produced satisfactorily using a roll type noodle making machine.

The method for producing noodles of the present invention comprises a step of preparing a dough containing substantially no wheat flour and gluten and containing pregelatinized starch and water, and producing noodles using a roll type noodle making machine. The method is characterized in that the solution viscosity of the pregelatinized starch measured by the above measuring method is 50 mPa·s or more. In general, the noodle-making process using a roll-type noodle-making machine consists of (1) putting ingredients such as raw material flour into a mixer such as a pin mixer, adding a predetermined amount of water while stirring, and mixing until the dough becomes crumbly. (2) pass the minced dough through a plurality of (or multiple times) rolling rolls of a rolling device, roughly roll and roll to form a noodle strip having a desired thickness, and (3) obtain the obtained noodles. This is a step of preparing raw noodles by, for example, chopping the band into widths corresponding to the type of noodles. When the raw material flour contains wheat flour and/or gluten, in (1) above, the gluten retains moisture and serves as a binder, making the dough crumbly, and in (2) above, a good noodle band is formed. It is formed. On the other hand, when the raw material flour does not contain wheat flour and gluten, in (1) above, there is nothing that acts as a binder, and it is difficult to form a minced dough, making it difficult to form a noodle band. In the present invention, in the above (1), the pregelatinized starch having a predetermined solution viscosity contained in the raw material flour moderately retains moisture and serves as a binder, so that the dough has a good minced shape. , In the above (2), a good noodle band can be formed. As shown in the examples described later, when the solution viscosity of the pregelatinized starch is less than the above numerical value, it does not serve as a binding agent and a good noodle band cannot be formed. The solution viscosity of the pregelatinized starch is not particularly limited as long as it is 50 mPa·s or more. However, if the viscosity of the pregelatinized starch solution is too high, it retains too much moisture, making it difficult for the dough to pass through the rolling rolls, making it difficult to form a thin noodle strip, or roughening the surface of the noodles, resulting in poor quality of the resulting noodles. Appearance may deteriorate. Therefore, the solution viscosity of the pregelatinized starch is preferably 50 to 430 mPa·s, more preferably 50 to 410 mPa·s. In the present invention, "substantially free of wheat flour and gluten" means that wheat flour is not blended as raw material flour and gluten is not blended as other ingredients, and is slightly mixed due to other raw materials. Degree means acceptable. For example, the contents of wheat flour and gluten are each less than 3% by mass, preferably less than 1% by mass, based on the mass of the raw material flour.

In the present invention, the pregelatinized starch may be derived from any starch as long as it has the predetermined solution viscosity. In the present invention, starch means starch separated from plants, and processed starch obtained by subjecting these to physical or chemical processing, such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, Examples include starches such as sago starch and rice starch, and processed starches obtained by physically or chemically processing these starches as raw materials. Therefore, the pregelatinized starch includes not only pregelatinized starch obtained by pregelatinizing unprocessed starch, but also pregelatinized starch combined with other processes. Other processing includes oxidation; acid treatment; esterification such as acetylation; phosphorylation; etherification such as hydroxypropylation; . From these pregelatinized starches, the pregelatinized starch having the predetermined solution viscosity can be appropriately selected.

In the present invention, materials other than pregelatinized starch contained as raw material flour are not particularly limited as long as they are other than wheat flour and gluten. For example, starches such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch, and those starches as raw materials are physically or chemically processed other than gelatinization, such as Oxidation; acid treatment; esterification such as acetylation; phosphorylation; etherification such as hydroxypropylation; Starch other than starch; Grain flour other than wheat flour such as rice flour, buckwheat flour, barley flour, soybean flour, mung bean flour, amaranth flour, millet flour, foxtail millet flour, and barnyard millet flour.

The content of the pregelatinized starch in the raw material flour is not particularly limited as long as the effect of the present invention can be obtained. If the content of the pregelatinized starch is too small, it is difficult to obtain the above-mentioned effects, and if it is too large, it may be difficult for the dough to pass through the rolling rolls. 15 to 40% by mass is more preferable, and 20 to 40% by mass is even more preferable.

In the present invention, the dough used for producing noodles may appropriately contain materials generally used for dough for making noodles in addition to the above raw material flour materials, as long as the effects of the present invention are not impaired. Edible oils and fats; protein materials other than gluten such as egg white powder, egg yolk powder, soybean protein powder; sugars; pigments; thickeners such as guar gum, locust bean gum, carrageenan and xanthan gum; Amino acids such as lysine; seasonings such as sodium glutamate and salt; fragrances;

In the present invention, the steps of preparing dough and making noodles using a roll type noodle making machine can be carried out according to a conventional method. For example, first, the raw material flour and, if necessary, the other materials described above are placed in a mixer such as a pin mixer, a predetermined amount of water is added while stirring, and the dough is mixed until it becomes crumbly. Prepare dough. Liquid materials (edible oils and fats, etc.) and water-soluble materials (salt, etc.) may be dissolved or dispersed in water in advance and mixed when water is added. The amount of water added is not particularly limited as long as it can be applied to the rolling rolls of the roll-type noodle making machine. If the amount of water is large, the lumps of the minced dough will become too large, and it may be difficult to apply it to the rolling rolls. The amount of water can be adjusted accordingly. The amount of water added is preferably 28 to 60 parts by mass with respect to 100 parts by mass of the raw material powder. Next, the minced dough is put into a roll-type noodle-making machine, rough-rolled and rolled to produce a noodle strip, and the obtained noodle strip is chopped into a desired noodle width to prepare raw noodles. do. The obtained raw noodles may be distributed as raw noodles as they are, or may be dried in a drying room or the like to produce dried noodles.

EXAMPLES The present invention will be described in detail below with reference to examples.
1. Measurement of solution viscosity of pregelatinized starch The water content of each pregelatinized starch was measured using a moisture meter (FD-610 (Ket Science Laboratory Co., Ltd.)), about 5 g of each pregelatinized starch was placed on a sample dish, and the drying temperature was 135. °C and a drying time of 15 minutes. Based on the obtained water content, 1.2 g of each pregelatinized starch was put in a container as a solid content, 2.4 g of ethanol was added, and after stirring with a spatula 5 times to dissolve, the total amount was 30.0 g. I added water to make it. After stirring 5 times with a spatula, the viscosity was measured at 160 rpm after holding at 25° C. for 30 minutes using a rapid viscoanalyzer (RVA4500 (Perten Instruments)). Table 1 shows the measurement results of each pregelatinized starch used in Examples and Comparative Examples.

2. Preparation of Noodles (1) Preparation of Dough Doughs for each example and each comparative example were prepared according to the formulations shown in Tables 2 and 3. That is, put each material other than water in a vacuum pin mixer, add 35 to 55 parts by mass of water to 100 parts by mass of raw material flour while stirring, and mix until the dough becomes crumbly to prepare the dough. did. The amount of water added was appropriately adjusted depending on the condition of each dough.
(2) Noodle making In each example and each comparative example in (1), for those in which a minced dough was prepared, a roll-type noodle-making machine was used to rough roll once, combine once, and roll. After five times, a 2 mm-thick noodle strip was prepared, and the noodle strips were cut out with a cutting blade of No. 15 to prepare raw noodles.
(3) Preparation of boiled noodles 100 g of raw noodles of each example and each comparative example obtained in (2) were boiled and cooked in boiling water for 3 minutes, and then cooled with water to prepare boiled noodles.
3. Evaluation In each example and each comparative example, the noodle-making properties during preparation of the noodles, the appearance of the obtained raw noodles, and the texture of the boiled noodles were evaluated according to the following evaluation criteria. Regarding the appearance of the raw noodles and the texture of the boiled noodles, the average value of the scores of the 10 panelists was used as the evaluation result. The results are shown in Tables 2 and 3.
(1) Noodle-making properties ○: Noodles can be made well △: Noodles are slightly difficult to make, but within an acceptable range ×: Noodles cannot be made (2) Appearance of raw noodles 3: Very smooth surface, very good be
2: Slightly smooth surface, acceptable
1: The surface is rough and bad (3) The texture of boiled noodles 5: There is firm elasticity and is extremely good 4: There is elasticity and it is good 3: There is some elasticity and it is acceptable 2: Weak elasticity, bad 1: No elasticity, very bad

As shown in Table 2, Examples 1 to 10, which do not contain wheat flour and gluten and contain raw material flour containing pregelatinized starches A to J having a solution viscosity of 50 to 422 mPa s, were prepared using a roll type noodle making machine. Noodles could be made, the appearance of the raw noodles obtained was good, and the texture of the boiled noodles was also good. On the other hand, Comparative Example 1 containing the pregelatinized starch K with the solution viscosity of 46 mPa s, Comparative Example 2 containing the raw material powder containing the pregelatinized starch L with the solution viscosity of 30 mPa s, and no pregelatinized starch. In Comparative Example 3, a crumbly dough could not be formed, and the roll type noodle making machine could not make noodles. Therefore, by preparing a dough containing raw material flour containing pregelatinized starch having a solution viscosity of 50 mPa·s or more, it is possible to satisfactorily produce noodles that do not contain wheat flour and gluten using a roll type noodle making machine. suggested that it could be done.

In Table 3, the effect of the pregelatinized starch content in the raw material flour was investigated. As shown in Table 3, based on the mass of raw material flour, Examples 11 to 13 containing 15 to 50% by mass of pregelatinized starch A and Examples 14 to 15 containing 15 to 50% by mass of pregelatinized starch H were Noodles could be produced satisfactorily using a roll-type noodle-making machine, the appearance of the raw noodles obtained was good, and the texture of the boiled noodles was also good. Therefore, it was suggested that the content of pregelatinized starch is preferably 15 to 50% by mass based on the mass of raw material flour.

The present invention is not limited to the configurations and examples of the above embodiments, and various modifications are possible within the scope of the gist of the invention.

According to the method for producing noodles of the present invention, noodles free of wheat flour and gluten can be satisfactorily produced using a roll-type noodle making machine, so that such noodles can be mass-produced at low cost. .

Claims (3)

A method for producing noodles, comprising the steps of: preparing a raw material flour that is substantially free of wheat flour and gluten and containing pregelatinized starch; ,
The content of the gelatinized starch is 15 to 50% by mass based on the mass of the raw material flour,
The raw material powder contains 50% by mass or more of acetylated starch,
The step of preparing the dough and making noodles using a roll-type noodle-making machine includes mixing the dough until it becomes crumbly, and putting the crumb-shaped dough into a roll-type noodle-making machine to form a noodle strip. including the manufacturing process,
The step of preparing the dough does not include a step of preparing a paste starch as part of the raw material flour, adding water to the paste starch and heating it to prepare a starch paste,
The production method, wherein the pregelatinized starch has a solution viscosity of 50 mPa·s or more as measured by the following measuring method.
(Method for measuring solution viscosity of pregelatinized starch)
After adding 2.4 g of ethanol to 1.2 g of pregelatinized starch as a solid content and stirring, water was added so that the total amount was 30.0 g. The viscosity is measured at 160 rpm after holding for 30 minutes at . The production method according to claim 1, wherein the pregelatinized starch has a solution viscosity of 50 to 430 mPa·s. 3. The method according to claim 1 or 2, wherein the noodles are cooked by boiling raw noodles.