JP7118848B2 - multi layer noodles - Google Patents

Description

TECHNICAL FIELD The present invention relates to a multi-layered noodle in which layers containing flour are combined and integrated.

Boiled noodles tend to have a uniform hardness as the time passes after cooking due to aging of starch and dispersion of water. Therefore, the boiled noodles preserved after cooking have an unbalanced texture with relatively hard surfaces and soft center portions compared to noodles immediately after boiling.

In order to improve the texture of noodles, it has been proposed to produce multi-layered noodles having two or more layers by combining two or more types of noodle strips. Furthermore, attempts have also been made to further improve the texture of the multilayer noodles. For example, Patent Document 1 discloses a multi-layered noodle having a multi-layered structure consisting of an A layer and a B layer, and when the multi-layered structure consists of three or more layers, the A layer constitutes the outer layer of the multi-layered noodle. It is described that the texture of the noodles is improved by using durum wheat flour with different average particle sizes for the layer and the B layer. In Patent Document 2, multi-layer cooked noodles consisting of A layer and B layer, the A layer constituting one or both sides of the outer layer, each of the A layer and the B layer contain a predetermined amount of flour and tapioca starch. By using a layer containing and having a predetermined crude protein content, and making the crude protein content and the amount of water added in the A layer lower than the crude protein content in the B layer, it is possible to obtain noodles with good texture and slow aging. Have been described. In Patent Document 3, as noodles that have a good texture even after cooking for a long time, an outer layer obtained using a raw material mainly composed of starches and a raw material mainly composed of wheat flour and added with protein are used. The ratio of the thickness of the outer layer to the thickness of the inner layer is in the range of outer layer/inner layer/outer layer = 1.5 to 2.5/1/1.5 to 2.5, and the raw material used for the outer layer describes three-layer noodles containing 50-85% by weight of tapioca starch and 5-15% by weight of pregelatinized starch. Patent Document 4 discloses a method for producing frozen noodles by gelatinizing noodle strings obtained from a three-layer noodle strip obtained by sandwiching an inner-layer noodle strip between two outer-layer noodle strips, and freezing the noodle strips. It is described that by using semi-strong flour or medium-strength flour as the raw material flour for the outer layer, it is possible to produce frozen noodles with good texture after slow thawing.

Wheat flour used for producing noodles generally includes wheat flour derived from common wheat (hexaploid wheat) and wheat flour derived from durum wheat. On the other hand, wheat protein is also a material used in the production of noodles, but the wheat protein used in the conventional production of noodles is a protein derived from common wheat. On the other hand, Patent Literature 5 describes that durum wheat protein concentrate has the property of imparting a strong yellow color tone to noodles and a good texture with elasticity and crunchiness. However, the endosperm of durum wheat is hyaline and very hard, and it is difficult to pulverize the protein without damaging it. Therefore, durum wheat protein has hardly been used in foods.

JP 2013-226079 A JP 2012-196168 A JP 2008-029273 A Japanese Patent Application Laid-Open No. 2001-245618 Japanese Patent Application Laid-Open No. 2002-191306

TECHNICAL FIELD The present invention relates to noodles having a good texture, particularly noodles having a good texture even after being stored for a long time after cooking.

The present inventors have found that multi-layer noodles that use purified protein derived from durum wheat in at least the inner layer and that the content of the purified protein derived from durum wheat in the inner layer is equal to or higher than that in the outer layer have excellent viscoelasticity balance. It has been found that it has a good texture and that the good texture can be maintained for a long time.

Therefore, the present invention provides a multi-layered noodle having a multi-layered structure consisting of A layer and B layer, wherein when the multi-layered structure consists of three or more layers, the A layer constitutes the outer layer of the multi-layered structure,
A layer and B layer contain flour and, if necessary, starch,
At least the B layer contains purified protein derived from durum wheat, and the content of the purified protein derived from durum wheat relative to the total amount of flour and starch in the A layer in terms of crude protein is the same as the flour in the P and B layers When the content of the purified protein derived from durum wheat relative to the total amount of starch is Q in terms of crude protein, Q ≥ P,
Provides multi-layered noodles.

According to the present invention, it is possible to provide multi-layered noodles having a relatively soft surface, firmness in the center, excellent texture with well-balanced viscoelasticity. The multi-layered noodles of the present invention can maintain the above-described good texture even after a long period of time has passed after cooking.

The term “noodles” as used herein includes noodles of all shapes such as noodle strings and noodle skins, examples of which include udon, soba, somen, cold wheat, Chinese noodles, pasta (short pasta, long pasta, flat noodles). including pasta, etc.), dumplings, shumai, wontons, and the like. Preferred noodle strings include udon, Chinese noodles, and pasta, and preferred noodle skins include dumplings. Types of noodles produced by the present invention include raw noodles, cooked noodles (boiled noodles, steamed noodles, etc.), their frozen noodles, chilled noodles or chilled noodles, non-fried instant noodles, fried instant noodles, dried noodles, and the like. and is not particularly limited.

The multilayer noodle of the present invention is a noodle having a multilayer structure consisting of A layers and B layers. The multi-layer noodles of the present invention include two-layer noodles having a two-layer structure consisting of one A layer and one B layer, and multi-layer noodles having a multi-layer structure consisting of three or more layers. In the latter case, the A layer constitutes the outer layer of the multilayer structure. More specifically, the A layer constitutes both outer layers of the multilayer structure (a layer on one side and a layer on the other side in the thickness direction of the multilayer structure), and the B layer is the multilayer sandwiched between the outer layers. constitute the inner layer of the structure; As a preferred embodiment of the multi-layered noodle of the present invention, a three-layered noodle having an A layer as an outer layer and a B layer as an inner layer, that is, a three-layered noodle having a three-layer structure consisting of "A layer/B layer/A layer". mentioned.

In the multilayer noodle of the present invention, the A layer and the B layer each contain flour as a noodle raw material. Examples of grain flour contained in the A layer and B layer include wheat flour, rice flour, barley flour, buckwheat flour, bean flour, corn flour, and oat flour. These grain flours can be used either singly or in combination of two or more. Preferably, the flour comprises wheat flour. The wheat flour may be one generally used for the production of noodles, and examples thereof include hard flour, all-purpose flour, weak flour, durum flour, whole wheat flour, and wheat bran. Any of these flours can be used alone or in combination of two or more. Preferably, 50% by mass or more, more preferably 70% by mass or more, still more preferably 90% by mass or more, and still more preferably 100% by mass of the flour contained in the A layer and B layer is wheat flour. Part of the wheat flour may be heat-treated wheat flour (pregelatinized wheat flour, partially pregelatinized wheat flour, roasted wheat flour, etc.), but from the viewpoint of noodle-making properties (workability), the heat-treated wheat flour in the grain flour The content of is preferably 20% by mass or less. The cereal flour contained in the A layer and the cereal flour contained in the B layer may be of the same type or of different types.

In the multilayer noodles of the present invention, at least the layer A preferably further contains starches. The starch may be contained only in the A layer, or may be contained in both the A layer and the B layer. Preferably, both the A and B layers contain starches. Examples of the starches are not particularly limited, and examples include unprocessed starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, and processed thereof (e.g., cross-linked, phosphorylated, acetylated, etherified, oxidized, pregelatinized, etc.) processed starch. Among these, tapioca starch and processed tapioca starch are preferable, and the processed tapioca starch is preferably tapioca starch processed by one or more selected from the group consisting of acetylation, etherification and cross-linking. In the present invention, these unprocessed starches and processed starches can be used either singly or in combination of two or more. The starches may contain pregelatinized starch, but from the viewpoint of noodle-making properties (workability), the content of pregelatinized starch in the starches is preferably 4% by mass or less.

The mass ratio of the cereal flour and the starch in the layer A is preferably cereal flour:starch=100:0 to 30:70, more preferably cereal flour:starch=95:5 to 40:60. . In addition, the mass ratio of the cereal flour and the starch in the B layer is preferably cereal flour:starch=100:0 to 50:50, more preferably cereal flour:starch=95:5 to 60:40. is.

Preferably, the content of the starch in the total amount of the flour and starch in the A layer is higher than the content in the B layer. For example, X is the content (% by mass) of the starch in the total amount of the flour and starch in the A layer, and the starch per 100 parts by mass of the total amount of the flour and starch in the B layer When the content (% by mass) of the class is Y, preferably XY = 1 to 70, more preferably XY = 5 to 60, still more preferably XY = 10 to 40 . By making the ratio of starches in the A layer higher than that in the B layer, the texture of the resulting multi-layered noodles, especially after long-term storage, can be improved.

In the multilayer noodle of the present invention, at least the B layer contains a purified protein derived from durum wheat (hereinafter sometimes referred to as "purified durum wheat protein"). The purified durum wheat protein used in the present invention has a crude protein content of 30% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably 70% by mass or more. The purified durum wheat protein can be produced from durum flour or a protein-rich fraction generated in the production process thereof according to a conventional method for producing wheat protein derived from common wheat (so-called wheat gluten). By including refined durum wheat protein in the layer B, the texture of the resulting multi-layered noodles, especially after long-term storage, can be improved.

In the multilayer noodle of the present invention, the purified durum wheat protein may be contained only in the B layer, or may be contained in both the A layer and the B layer. Preferably, both the A and B layers contain purified durum wheat protein. Preferably, the content (P) of purified durum wheat protein in terms of crude protein with respect to 100% by mass of the total amount of cereal flour and starch in the A layer is preferably 0 to 15% by mass, more preferably It is 0.3 to 7% by mass, more preferably 0.3 to 4 parts by mass. On the other hand, the content (Q) of purified durum wheat protein in terms of crude protein with respect to 100% by mass of the total amount of flour and starch in the B layer is preferably 0.3 to 15% by mass, more preferably is 0.7 to 15% by mass, more preferably 1.7 to 10.5 parts by mass. Here, Q≧P, preferably Q>P, more preferably Q−P=0.3-15.

The A layer and B layer further include other materials commonly used as raw materials for noodles, such as soy protein, soy polysaccharides, egg yolk powder, egg white powder, whole egg powder, egg protein enzymatic decomposition products, protein materials such as skim milk powder; Oils and fats such as animal and vegetable oils and powdered oils; thickeners, salt water, calcined calcium, dietary fibers, swelling agents, salt, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrin, alcohol, preservatives agent, pH adjuster, enzyme agent, malt, etc. may be contained as appropriate. It should be noted that ordinary wheat protein or gluten (derived from ordinary wheat) may be added to the A layer and B layer separately from the grain flour, as long as the resulting noodles do not deteriorate in texture or noodle-making properties. but need not be added. The content of the other material in the layers A and B is preferably 10% by mass or less in terms of dry matter. In other words, the total content of the above-described cereal flours, starches and refined durum wheat protein (total amount) in the A layer and B layer is preferably 90% by mass or more, more preferably 90 to 100% by mass in terms of dry matter. is.

The multi-layer noodles of the present invention are prepared by using the above-described noodle ingredients for the layers A and B (including grain flour, purified durum wheat protein, starches or other materials as necessary), and a conventional method for producing multi-layer noodles. can be manufactured according to Preferred examples of the method for producing multilayer noodles of the present invention are described below.

First, water is added to each of the noodle ingredients for the layers A and B, and a noodle dough for forming the A layer and a noodle dough for forming the B layer are prepared by a conventional method. The amount of water added to the noodle material is preferably 25 to 55 parts by mass, more preferably 30 to 50 parts by mass, and still more preferably 33 to 50 parts by mass, based on 100 parts by mass of the total content of cereal flour and starch in the noodle material. 45 parts by mass. Next, the noodle dough forming the A layer and the noodle dough forming the B layer are overlaid, compounded by a conventional method, and rolled to prepare a multi-layered dough. When preparing a multi-layered dough consisting of three or more layers, the noodle dough forming the A layer is the outer layer of the multilayer structure, and the noodle dough forming the B layer is the inner layer of the multilayer structure. overlap. For example, when three-layer noodles are produced, the noodle dough forming the B layer is sandwiched between two sheets of the noodle dough forming the A layer, and rolled by a conventional method to prepare the three-layer dough. Then, according to a conventional method, the resulting multi-layered dough is molded to produce multi-layered noodles. For example, noodle strings can be manufactured by cutting out a multi-layer dough. The resulting multi-layered raw noodles may be further subjected to treatments such as drying, cooking, freezing, refrigerating, and combinations thereof according to conventional methods.

The multi-layered noodles of the present invention obtained by the above procedure preferably have an overall thickness of 1 to 5 mm in the state of raw noodles. The thickness of each layer of the multi-layered noodles can be appropriately adjusted according to the number of layers of the noodles and desired texture. For example, when the multi-layered noodle is a three-layered noodle in which the layer A is the outer layer and the layer B is the inner layer, from the viewpoint of texture, the thickness ratio of each layer is preferably outer layer/inner layer/outer layer (A layer/ B layer/A layer) = 0.25 to 2/1/0.25 to 2, more preferably A layer/B layer/A layer = 0.33 to 1.4/1/0.33 to 1.4 is. The thicknesses of the layers A constituting the outer layers of the multi-layered noodle may be different from each other, but are preferably about the same.

EXAMPLES In order to specifically describe the present invention, examples are described below, but the present invention is not limited to these examples.

Reference Example 1 Preparation of Refined Durum Wheat Protein About 0.7 times the amount of water was added to durum wheat flour (manufactured by Nisshin Flour Milling) and kneaded to form a dough. About five times the amount of water was added to this dough, mixed and washed, and then washed with water to prepare raw gluten. The obtained raw gluten was freeze-dried in a vacuum and then pulverized to obtain a purified durum wheat protein (crude protein content: about 70% by mass).

Test Example 1 Production of Udon (Production Examples 1 to 8)
Layer A (outer layer): A raw material flour containing wheat flour, starch, and purified durum wheat protein prepared in Reference Example 1 was mixed with kneading water according to the formulation shown in Table 1, and kneaded under reduced pressure (-0.093 MPa). , to obtain a sheet-like outer layer material having a thickness of 8 mm.
Layer B (inner layer): The raw material flour containing wheat flour, starch, and purified durum wheat protein prepared in Reference Example 1 and kneading water were mixed according to the formulation shown in Table 1, and kneaded under reduced pressure (-0.093 MPa). , to obtain a sheet-like inner layer fabric having a thickness of 8 mm.
The inner layer dough was placed between the two outer layer doughs, laminated, and rolled to prepare a three-layer noodle strip having a thickness ratio of the outer layer to the inner layer of 1/1/1. The resulting noodle strip was cut with a cutting blade (#9 square) to produce three layers of noodle strips (noodle thickness: 3 mm, A layer/B layer/A layer=1/1/1).

(Comparative example 1)
Raw material flour containing wheat flour, starch and commercially available wheat gluten was mixed with kneading water according to the formulation shown in Table 1, and the mixture was kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The dough was rolled and combined with a noodle-making roll to form a noodle band, and cut out with a cutting blade (#9 square) to produce single-layer noodle strings (noodle thickness: 3 mm).

(Comparative example 2)
Single-layer noodle strings were produced in the same manner as in Comparative Example 1, except that the wheat gluten was replaced with the purified durum wheat protein prepared in Reference Example 1.

(Comparative Example 3)
Three layers of noodle strings were produced in the same manner as in Production Example 1, except that commercial wheat gluten was substituted for the purified durum wheat protein in layers A and B.

(Comparative Example 4)
Three layers of noodle strings were produced in the same procedure as in Comparative Example 3, except that the amounts of wheat gluten in layers A and B were changed.

(Comparative Example 5)
A three-layer noodle string was produced in the same procedure as in Production Example 3, except that the amount of purified durum wheat protein in layers A and B was changed.

The noodle strings of the production examples and comparative examples were boiled in hot water so that the yield (based on flour) was 270% to obtain boiled udon noodles. After the obtained boiled udon was stored in a refrigerator for 24 hours, the texture was evaluated according to the following criteria using Comparative Example 2 as a control. Evaluation was performed by 10 trained panelists, and an average score was obtained. Table 1 shows the results. "Amount of crude protein" in the table represents the crude protein content of the added refined durum wheat protein.
<Texture evaluation criteria>
5 points: Compared to the control, the surface is soft, the center is firm, and the viscoelasticity balance is extremely good.
4 points: Compared to the control, the surface is soft, the center is firm, and the viscoelasticity is well balanced.
3 points: Compared to the control, the surface is slightly soft, the center is slightly stiff, and the viscoelasticity balance is slightly good.
2 points: Compared to the control, the surface is hard, the center has no stiffness, and the viscoelasticity is slightly unbalanced.
1 point: Compared to the control, the surface is hard, the center has no stiffness, and the viscoelastic balance is extremely poor.

Test Example 2 Production of Chinese noodles (Production Examples 9 to 15)
Layer A (outer layer): Raw material flour and kneading water were mixed according to the formulation shown in Table 2, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like outer layer dough with a thickness of 8 mm. .
Layer B (inner layer): Raw material flour and kneading water were mixed according to the formulation shown in Table 2, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like inner layer dough with a thickness of 8 mm. .
The inner layer dough was placed between the two outer layer doughs, laminated, and rolled to prepare a three-layer noodle strip having a thickness ratio of the outer layer to the inner layer of 1/1/1. The resulting noodle strip was cut with a cutting blade (#20 square) to produce three layers of noodle strings (noodle thickness: 1.5 mm, A layer/B layer/A layer=1/1/1).

(Comparative Example 6)
Raw material flour and kneading water were mixed according to the formulation shown in Table 2, and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The dough was rolled and combined with a noodle-making roll to form a noodle band, and cut out with a cutting blade (#20 square) to produce single-layer noodle strings (noodle thickness: 1.5 mm).

(Comparative Example 7)
Single-layer noodle strings were produced in the same manner as in Comparative Example 6, except that the wheat gluten was replaced with the purified durum wheat protein prepared in Reference Example 1.

(Comparative Example 8)
A three-layer noodle string was produced in the same procedure as in Production Example 9, except that commercial wheat gluten was substituted for the purified durum wheat protein in layers A and B.

(Comparative Example 9)
Three layers of noodle strings were produced in the same procedure as in Comparative Example 8, except that the amounts of wheat gluten in layers A and B were changed.

The noodle strings of Production Examples and Comparative Examples were boiled in hot water so that the yield (based on flour) was 260% to obtain boiled Chinese noodles. After refrigerating the obtained boiled Chinese noodles for 24 hours, texture was evaluated in the same procedure as in Test Example 1 using Comparative Example 7 as a control. Table 2 shows the results. The "crude protein amount" in the table represents the crude protein content of the added refined durum wheat protein.

Test Example 3 Production of pasta (Production Example 16)
Layer A (outer layer): Raw material flour and kneading water were mixed according to the formulation shown in Table 3, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like outer layer dough with a thickness of 8 mm. .
Layer B (inner layer): Raw material flour and kneading water were mixed according to the formulation shown in Table 3, kneaded under reduced pressure (-0.093 MPa), and rolled to obtain a sheet-like inner layer dough with a thickness of 8 mm. .
The inner layer dough was placed between the two outer layer doughs, laminated, and rolled to prepare a three-layer noodle strip having a thickness ratio of the outer layer to the inner layer of 1/1/1. The resulting noodle strip was cut with a cutting blade (#6 square) to produce three layers of noodle strips (noodle thickness: 2 mm, layer A/layer B/layer A=1/1/1).

(Comparative Example 10)
Raw material flour and kneading water were mixed according to the formulation shown in Table 3, and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The dough was rolled and combined with a noodle-making roll to form a noodle strip, and cut out with a cutting blade (#60 square) to produce single-layer noodle strings (noodle thickness: 2 mm).

The noodle strings of Production Examples and Comparative Examples were boiled in hot water so that the yield (based on flour) was 200% to obtain boiled pasta. After the obtained boiled pasta was refrigerated for 24 hours, the texture was evaluated in the same manner as in Test Example 1 using Comparative Example 10 as a control. Table 3 shows the results.

Claims (8)

A multi-layered noodle having a multi-layered structure consisting of A layer and B layer, and when the multi-layered structure consists of three or more layers, the A layer constitutes the outer layer of the multi-layered structure,
A layer and B layer contain flour and, if necessary, starch,
At least the B layer contains purified protein derived from durum wheat,
The purified protein derived from durum wheat has a crude protein content of 50% by mass or more, and the content of the purified protein derived from durum wheat in terms of crude protein relative to the total amount of flour and starch in layer A is P % by mass, and Q ≥ P when the content of purified protein derived from durum wheat relative to the total amount of flour and starch in the B layer is Q mass% in terms of crude protein.
Multilayer noodles. The multilayer noodle according to claim 1 , wherein P is 0-15 and Q is 0.3-15. The multilayer noodle according to claim 1 or 2, wherein QP = 0.3-15. The multilayer noodle according to any one of claims 1 to 3, wherein at least layer A contains starches. The mass ratio of cereal flour and starch in layer A is 100:0 to 30:70, and the mass ratio of cereal flour and starch in layer B is 100:0 to 50:50. 5. The multilayer noodle according to any one of 4. When the content of starches in the total amount of flour and starches in layer A is X % by mass , and the content of starches in the total amount of flours and starches in layer B is Y % by mass , XY=1-70. 7. The multi-layered noodle according to any one of claims 1 to 6, wherein the total amount of flour, starch, and purified protein derived from durum wheat in the A layer and the B layer is 90% by mass or more in terms of dry matter . The multilayer noodle is a three-layer noodle with the A layer as the outer layer and the B layer as the inner layer, and the ratio of the thickness of the outer layer to the inner layer is outer layer/inner layer/outer layer = 0.25 to 2/1/0.25. 2. The multi-layered noodle according to any one of claims 1 to 7.