JP7171492B2 - Noodle dough, method for producing noodles, and method for increasing transparency of noodles - Google Patents

Description

The present invention relates to a noodle dough, a method for producing noodles, and a method for increasing the transparency of noodles.

Conventionally, techniques for enhancing the visual transparency of noodles are known. For example, when producing gelatinized noodles such as udon noodles and Chinese noodles, the present applicant has found that by immersing raw noodle strings before gelatinization in carbonated water, they have high viscoelasticity and are visually transparent. In addition, we proposed a method (see Patent Document 1) for obtaining noodles that are excellent in resistance to aging due to aging, and added water to the noodle raw material mainly made of grain flour and kneaded to obtain noodle dough. A method of adding warm water of 70 to 100° C. to the raw material and kneading the mixture, and then further kneading while adding cold water of 0 to 10° C. (see Patent Document 2) was proposed.
In addition to the technology for enhancing the transparency of the appearance of noodles, it is known to add sodium hydrogen carbonate (sodium bicarbonate, sodium bicarbonate) to the raw material flour of noodles (see Patent Documents 3 and 4).

JP 2017-23127 A JP 2013-223461 A JP-A-05-316975 JP 2009-165441 A

According to the techniques of Patent Literatures 1 and 2, it is possible to enhance the visual transparency of the noodles. However, some people, such as general consumers and professional chefs, often prefer noodles with higher transparency, and there is a demand for a technique for obtaining noodles with increased transparency and high commercial value.
In Patent Document 3, an additive mixed liquid containing sodium bicarbonate and a sweetener such as honey is blended and kneaded with raw material powder. Patent Document 3 mentions the transparency of noodles. However, in Patent Document 3, there is a description that the transparency is impaired when the amount of the sweetener in the added mixed liquid is less than 6.7% by mass. The improvement in properties is due to the addition of a sweetener, and the amount of sodium hydrogencarbonate to be added is at most 1.15 parts by mass or less when converted to a ratio with respect to 100 parts by mass of the raw material flour.

Patent Document 4 describes heat-cooked Chinese noodles that can be eaten without heat cooking, and contains at least grain flour, lye water, and a gas-generating base as Chinese noodle raw materials. and the use of sodium bicarbonate as a gas generating base. However, Patent Document 4 describes that it is easy to set the manufacturing conditions, and that Chinese noodles with improved loosening properties can be obtained without impairing the flavor and texture, while improving the transparency of the appearance. There is no mention of adding sodium bicarbonate for the purpose of increasing Further, Example 6 of Patent Document 4 discloses noodles containing 80 parts by mass of ether-crosslinked tapioca starch containing 3% by weight of sodium hydrogencarbonate, but a large amount of 10 parts by mass of powdered gluten is also included. Therefore, it is difficult to make the noodles transparent.

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide noodles with excellent visual transparency and high commercial value.

The present invention includes cereal flour and a cereal flour raw material containing starches, wherein the amount of the starch in the cereal flour raw material is 50% by mass or more, and the content of grain-derived protein, including the protein in the cereal flour, is 9% by mass or less, 2.0 to 6.0 parts by mass of hydrogen carbonate is blended with 100 parts by mass of the cereal flour raw material, and the amount of water added is 45 parts by mass with respect to 100 parts by mass of the cereal flour raw material To provide a noodle dough characterized by having more than parts by mass.

The present invention also provides a method for producing noodles, which comprises producing noodles using the above noodle dough.

The present invention also provides noodles characterized by blending 2.0 to 6.0 parts by mass of one or more selected from the group consisting of sodium hydrogen carbonate and ammonium hydrogen carbonate with respect to 100 parts by mass of cereal flour raw materials. It provides a way to increase the transparency of

According to the noodle dough of the present invention, it is possible to produce noodles with a very high visual transparency.
According to the method for producing noodles of the present invention, noodles with excellent transparency can be easily obtained. According to the method for increasing the transparency of noodles of the present invention, the transparency of noodles can be easily increased.

The noodle dough of the present invention is produced using cereal flour raw materials.
The cereal flour raw materials are cereal flour, starches, and cereal-derived proteins that are arbitrarily blended.
As the grain flour, any grain flour generally used for the production of noodles can be used without particular limitation. mentioned. The flour is preferably wheat flour, rice flour, barley flour, waxy barley flour. Any one of these flours can be used alone or in combination of two or more. The flour is preferably wholly or partly wheat flour. Wheat flour that is generally used for the production of noodles can be used without particular limitation, and examples thereof include hard flour, all-purpose flour, soft flour, durum flour, and whole grain flour. Any one of these wheat flours can be used alone or in combination of two or more. Preferably, 50% by weight or more, more preferably 70% by weight or more, even more preferably 90% by weight or more, and even more preferably 100% by weight of the flour used is wheat flour. The cereal flour used in the noodle dough of the present invention preferably accounts for 5% by mass or more, more preferably 10% by mass or more, and still more preferably 20% by mass or more in the total mass of the cereal flour raw material.

From the viewpoint of improving the noodle-making workability, it is preferable that all or part of the grain flour used in the present invention is pregelatinized grain flour, particularly pregelatinized wheat flour. By blending pregelatinized flour, it is possible to produce noodles efficiently even if the amount of protein derived from the flour (especially the amount of wheat gluten) is small. The blending amount of the gelatinized flour is preferably 1% by mass or more, more preferably 3% by mass or more, and still more preferably 5% by mass or more in the total mass of the cereal flour raw material. In addition, the blending amount of the pregelatinized grain flour is such that the total blending amount of the pregelatinized grain flour and the pregelatinized starch in the total mass of the grain flour raw material is It is preferably 1 to 15% by mass, more preferably 3 to 10% by mass, still more preferably 5 to 8% by mass.

As the starches, starches that are commonly used in the production of noodles can be used without particular limitation. Examples include unprocessed starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, and processed starch obtained by subjecting each of the above unprocessed starches to pregelatinization, etherification, esterification, acetylation, cross-linking treatment, oxidation treatment and the like. These unprocessed starches and processed starches can be used singly or in combination of two or more. The starches are preferably tapioca-derived starches. Moreover, starches are preferably processed starches. When modified starch is used as all or part of the starches, the visual transparency is further improved. The modified starch is preferably a modified tapioca starch, more preferably a tapioca starch that has undergone one or more processes selected from the group consisting of acetylation, etherification and cross-linking.

The starch used in the noodle dough of the present invention accounts for 50% by mass or more, preferably 55% by mass or more, more preferably 50 to 90% by mass, and even more preferably 50 to 80% by mass, more preferably 55 to 80% by mass.
The noodle dough of the present invention provides noodles having excellent visual transparency by having a starch content of 50% by mass or more in the cereal flour raw material and satisfying other conditions described later. becomes possible.

From the viewpoint of improving the noodle-making workability, it is preferable that all or part of the starch used in the present invention is pregelatinized starch. By blending pregelatinized flour, it is possible to produce noodles efficiently even if the amount of protein derived from the flour (especially the amount of wheat gluten) is small. The blending amount of pregelatinized starch is preferably 1% by mass or more, more preferably 3% by mass or more, and still more preferably 5% by mass or more in the total mass of the cereal flour raw material. In addition, the blending amount of the pregelatinized starch is such that the total amount of the pregelatinized flour and the pregelatinized starch in the total mass of the cereal flour raw material is It is preferably 1 to 15% by mass, more preferably 3 to 10% by mass, still more preferably 5 to 8% by mass.

The noodle dough of the present invention may contain a cereal-derived protein in addition to the cereal flour and starches described above. That is, grain-derived protein can optionally be added to the grain flour raw material used for producing the noodle dough of the present invention in addition to the grain flour and starches described above.
As the cereal-derived protein that is arbitrarily blended, for example, gluten sourced from cereals can be used, and its production method and form (raw gluten, powder, etc.) do not matter. Grains that are sources of gluten include, for example, wheat, barley, and rye. Wheat gluten, which is gluten derived from wheat, is preferred. Preferred sources of wheat gluten include bread wheat, durum wheat, club wheat, spelt, emma wheat (all in the genus Poaceae);

In the noodle dough of the present invention, the content of protein derived from cereal flour, including the protein in the cereal flour blended as the cereal flour raw material (hereinafter also referred to as "the amount of protein derived from cereal flour"), is 9 in the cereal flour raw material. % by mass or less. That is, in the noodle dough of the present invention, only the protein contained in the grain flour blended as grain flour (hereinafter also referred to as "intrinsic protein"), or the intrinsic protein and, if desired, grains blended separately from the flour The amount of flour-derived protein, which is the total amount of the endogenous protein and the attached protein, is the total amount of flour, starches, and optionally added attached protein. is 9% by mass or less in the total mass of the cereal flour raw material. When the amount of the flour-derived protein is more than 9% by mass, particularly 10% by mass or more, in the flour raw material, it is difficult to obtain noodles with high visual transparency even if the bicarbonate described later is used. .

From the viewpoint of enhancing the visual transparency of the resulting noodles, the amount of the flour-derived protein is 9% by mass or less, preferably 7% by mass or less, more preferably 5% by mass or less in the flour raw material. The lower limit is not particularly limited, and may be 0% by mass, but from the viewpoint of texture, it is preferably 1% by mass or more, more preferably 2% by mass or more.
From the same point of view, the noodle dough of the present invention contains preferably 8% by mass or less, more preferably 6% by mass or less, and still more preferably 5% by mass or less of the flour raw material, It is preferable that no additional protein is added.

The noodle dough of the present invention contains a hydrogen carbonate. The hydrogen carbonate may be added in the form of a powder or an aqueous solution when mixing the cereal flour raw materials, or may be added in the form of a powder or an aqueous solution when adding water. The amount of hydrogen carbonate compounded is 2.0 to 6.0 parts by mass, preferably 2.5 to 6.0 parts by mass, more preferably 3.0 to 6 parts by mass based on 100 parts by mass of the cereal flour raw material. .0 parts by mass, more preferably 3.5 to 6.0 parts by mass.
Examples of the hydrogencarbonate include sodium hydrogencarbonate and ammonium hydrogencarbonate, and it is preferable to use either one or both of sodium hydrogencarbonate and ammonium hydrogencarbonate. As the hydrogencarbonate, only sodium hydrogencarbonate and/or ammonium hydrogencarbonate may be blended, or a mixture with components other than the hydrogencarbonate may be blended. The bicarbonate may be in the form of baking powder.

Hydrogen carbonate has effervescence and functions as a swelling agent during pregelatinizing treatment such as boiling, and is presumed to accelerate the pregelatinization of noodles. In the noodle dough of the present invention, the amount of flour-derived protein is suppressed to 9% by mass or less in the flour raw material, and the hydrogen carbonate accelerates the gelatinization of the noodles. It is presumed to be excellent in transparency.
From the viewpoint of further improving the visual transparency of the resulting noodles, it is more preferable to use ammonium hydrogencarbonate as the hydrogencarbonate. The use of ammonium bicarbonate includes both the use of ammonium bicarbonate alone and the combination of ammonium bicarbonate with other bicarbonates. The amount of ammonium hydrogencarbonate is preferably 50% by mass or more, more preferably 70% by mass or more, more preferably 70% by mass or more, more preferably It is 100% by mass, which means that ammonium hydrogen carbonate is used alone.
There are documents describing that sodium bicarbonate is used for Chinese noodles as a type of lye water, but the lye water described in specific examples in the experimental examples is carbonate, not bicarbonate. is often the case. Also, kansui is used to improve the flavor and color the noodles, and the addition of sodium bicarbonate for the purpose of improving the appearance of transparency as in the present invention has not been known in the past.

In the present invention, in addition to the grain flour raw materials (grain flour, starches, and arbitrarily blended grain-derived protein) and bicarbonate, other auxiliary raw materials may be used for the production of noodle dough or noodles. . As the auxiliary raw material, those that are commonly used in the production of noodles and that do not impair the effects of the present invention can be used without particular limitation. For example, soy protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder Oils and fats such as animal and vegetable oils and powdered oils and fats; Salt water, calcined calcium, dietary fiber, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals pigments, fragrances, dextrin, preservatives, etc., and these can be used alone or in combination of two or more depending on the type of noodles to be produced and the required physical properties.

As another auxiliary material, it is preferable to add a thickener from the viewpoint of improving the noodle-making workability. Examples of thickening agents include gums such as xanthan gum, tara gum, guar gum, alginic acid (sodium, ester), CMC, HPMC, curdlan, glucomannan, and the like. The amount of the thickening agent in the noodle dough or noodles is preferably 0 to 5 parts by mass, more preferably 0.1 to 4 parts by mass, per 100 parts by mass of the cereal flour raw material.

From the viewpoint of further improving the transparency of the noodle dough of the present invention, it is preferable to blend an acid other than a hydrogencarbonate. The acid to be blended may be an organic acid or an inorganic acid. Organic acids include acetic acid, lactic acid, citric acid, malic acid, tartaric acid, adipic acid, itaconic acid, gluconic acid, succinic acid, phytic acid, fumaric acid and the like. Phosphoric acid etc. are mentioned as an inorganic acid. The above organic acids and inorganic acids may be used singly or in combination of two or more. The amount of acid to be added is preferably 0.1 to 3 parts by mass, more preferably 0.5 to 2 parts by mass, per 100 parts by mass of the cereal flour raw material. When an acid is blended, it is preferable not to blend lye water from the viewpoint of preventing neutralization of the blended acid.

The noodle dough of the present invention preferably contains an alkaline agent from the viewpoint of further improving transparency. Examples of alkaline agents include potassium carbonate, sodium carbonate, phosphates, polymerized phosphates, and calcium compounds. These alkaline agents can be used singly or in combination of two or more. The amount of the alkaline agent to be blended is preferably 0.1 to 3 parts by mass, more preferably 0.5 to 2 parts by mass with respect to 100 parts by mass of the cereal flour raw material.

The noodle dough of the present invention is obtained by adding water to cereal flour raw materials (cereal flour, starches, and arbitrarily blended cereal-derived protein) and kneading them. The above-described hydrogen carbonates and auxiliary materials may be powder-mixed with the cereal flour raw material, or may be added as powder or liquid when water is added.
The amount of water added to the noodle dough of the present invention is more than 45 parts by mass with respect to 100 parts by mass of the cereal flour raw material. If the amount of water added is less than 45 parts by mass, especially 40 parts by mass or less, it will be difficult to obtain noodles that are visually transparent. From the viewpoint of improving the visual transparency, the amount of water added is preferably 48 parts by mass, more preferably 50 parts by mass or more, still more preferably 52 parts by mass or more, particularly preferably 55 parts by mass, based on 100 parts by mass of the flour raw material. Part by mass or more. Although the upper limit of the amount of water added is not particularly limited, it is preferably 70 parts by mass or less, more preferably 60 parts by mass or less based on 100 parts by mass of the cereal flour raw material, from the viewpoint of ensuring noodle-making properties in a kneadable state.

The noodle dough of the present invention prepared as described above is made into raw noodle strings. Various known methods can be used to produce the raw noodle strings. For example, the noodle dough is rolled to obtain noodle strips, and the noodle strips are cut into thin strips to form noodle strips. Raw noodle strings or pregelatinized noodle strings can also be obtained by an extrusion molding method. The dimensions of the noodle strips and noodle strips to be used as noodle strips are not particularly limited, but for example, the thickness of the noodle strips and noodle strips is preferably 1.0 to 10 mm, and the width of the noodle strips is, for example, 1.0. It is preferable to set it to 10 mm.

In the present invention (the noodle dough, the method for producing noodles, and the method for increasing the transparency of noodles), it is preferable to subject the non-gelatinized raw noodle strings obtained as described above to a gelatinization treatment. Pregelatinization treatment may be performed in the manufacturing stage of noodles, or may be performed by general consumers at the time of eating. The gelatinization treatment is a heat treatment in the presence of water, and specific examples thereof include boiling treatment, steaming treatment, frying treatment, hot air drying treatment, and superheated steam treatment. can be used alone or in combination of two or more. The gelatinization treatment is preferably boiling treatment. An example of the gelatinization treatment of raw noodle strings is boiling the raw noodle strings in hot water at 95 to 100°C, preferably in hot water at 98 to 100°C. It can be adjusted as appropriate according to the size and the like.

The noodles produced by the present invention (the noodle dough, the method for producing noodles, and the method for increasing the transparency of noodles) may be raw noodles that have not been pregelatinized, or pregelatinized noodles that have been pregelatinized. (cooked noodles). Pregelatinized noodles (cooked noodles) include, for example, boiled noodles, steamed noodles, frozen noodles, LL noodles, instant noodles, and the like. With regard to gelatinized noodles (cooked noodles), the types of noodles to which the present invention can be applied are not particularly limited. , dumplings, shumai, wonton and other noodle skins, but cold noodles are preferable from the viewpoint of high commercial value due to their transparent appearance.

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

[Examples 1 to 14 and Comparative Examples 1 to 5]
For 100 parts by mass of the raw material flour (grain flour raw material) having the composition shown in Table 1, water containing the various components shown in Table 1 is added to the grain flour raw material shown in Table 1 by mass. A noodle dough was prepared by mixing using a mixer. Next, the prepared noodle dough was rolled and compounded using a noodle-making roll to form a noodle band, which was then passed through a No. 16 cutting blade to prepare raw noodle strings having a thickness of 2.1 mm. Next, the prepared raw noodle strings were boiled in boiling water for 45 seconds, washed with water and cooled to obtain boiled noodles (boiled udon).

[Examples 15 to 18 and Reference Examples 6 and 7]
Boiled noodles were obtained in the same manner as in Example 3, except that the amount of water added was changed as shown in Table 2.

[Examples 19 to 25]
In Example 3, the composition of the raw material flour (grain flour raw material) was changed as shown in Table 3, and the various components (sodium bicarbonate, lactic acid, sodium carbonate) shown in Table 3 were added to the grain flour raw material in Table 1. Boiled noodles were obtained in the same manner as in Example 3, except that the water containing the parts by mass shown in 1 was added.

The materials used in the above examples and comparative examples are as follows. Water is tap water.
Wheat flour (grain flour): All-purpose flour (protein content 9%)
Pregelatinized Wheat Flour :: Alpha Flower P (Nissin Flour Milling)
Starch: Tapioca starch Pregelatinized starch: Prigel VA70T (Matsutani Chemical)
Gluten (Protein content about 85%, Nippon Colloid Co., Ltd. "Super Glue 85H")
Acetylated starch: Acetylated tapioca starch powder (Hydrangea; Matsutani Chemical)
Etherified starch: Etherified tapioca starch powder (Yuri 8: Matsutani Chemical)
Xanthan gum (thickener): Taiyo Kagaku. 09), and the sum of the amount of endogenous protein (0.27 parts by mass) and the amount of attached protein. The amount of attached protein was obtained by multiplying the blending amount of gluten (for example, 10 parts by mass) by the protein content (0.85) in the gluten used.

〔Evaluation test〕
The transparency and texture of the cooked noodles obtained in each example and each comparative example were evaluated according to the following evaluation criteria. Evaluation was conducted by 10 trained panelists, and the evaluation results (average scores of the 10 panelists) are shown in Tables 1 to 3.

(Evaluation criteria for transparency)
Comparative Example 1 was used as a control product and evaluated by comparison with the target product.
5 points: more transparent than the control product 4 points: more transparent than the control product 3 points: slightly more transparent than the control product 2 points: equivalent transparency to the control product 1 point: Less transparent than the control product

(Evaluation criteria for texture and viscoelasticity)
5 points: The viscoelastic balance of the noodles is extremely good.
4 points: Good balance of viscoelasticity of noodles.
3 points: The viscoelasticity of the noodles is well balanced.
2 points: The balance of the viscoelasticity of the noodles is slightly poor.
1 point: The balance of the viscoelasticity of the noodles is extremely poor.

As shown in Table 1, Examples 1 to 14, which are examples of the present invention, have a high transparency evaluation result of more than 3.3 (more specifically, 3.5 or more), and according to the present invention, It can be seen that noodles having a very excellent visual transparency can be obtained. On the other hand, Comparative Example 1 without hydrogen carbonate, Comparative Example 2 with carbonate, Comparative Examples 3 and 4 in which the amount of hydrogen carbonate is 2 parts by mass or less relative to the flour raw material, and In Comparative Example 5, in which the amount of flour-derived protein is 10 parts by mass or more relative to the flour raw material, the evaluation result of transparency is 3.0 or less, and the apparent transparency is absent or insufficient. I understand. In addition, in Examples 1 to 14, which are examples of the present invention, the evaluation result of texture is as high as over 3.3 (more specifically, 3.5 or more), and according to the present invention, the noodles obtained are , it is found that the balance of texture is also excellent.

From the results shown in Table 2, it is found that the amount of water added is preferably 45 parts by mass or more, particularly 45 parts by mass or more, in order to improve visual transparency.
From the results shown in Table 3, blending a thickener such as xanthan gum, using a modified starch as a starch, blending an acid, and blending an alkali agent are all from the viewpoint of further improving the visual transparency. It can be seen that it is preferable from
In addition, in the production of the boiled noodles of Examples 1 to 25, workability during production was also good. Further, from the results of Examples 1 to 25, in the method of increasing the transparency of noodles of the present invention, one or more selected from the group consisting of sodium hydrogen carbonate and ammonium hydrogen carbonate is added to 100 parts by mass of the cereal flour raw material. It can also be seen that the transparency of the resulting noodles can be improved by adding 2.0 to 6.0 parts by mass.

Claims (8)

Including cereal flour raw materials including cereal flour and starches,
In the cereal flour raw material, the content of the starch is 50% by mass or more, and the content of grain-derived protein including protein in the cereal flour is 9% by mass or less,
2. Bicarbonate is added to 100 parts by mass of the flour raw material. 5 to 6.0 parts by mass, and the amount of water added is more than 45 parts by mass with respect to 100 parts by mass of the cereal flour raw material. 2. The noodle dough of claim 1, wherein said bicarbonate is one or both of sodium bicarbonate and ammonium bicarbonate. 3. The noodle dough according to claim 1, further comprising a thickening agent. The noodle dough according to any one of claims 1 to 3, wherein at least part of said starches is modified starch. The noodle dough according to any one of claims 1 to 4, wherein 0.1 to 3 parts by mass of acid is blended with 100 parts by mass of the cereal flour raw material. The noodle dough according to any one of claims 1 to 5, wherein 0.1 to 3 parts by mass of an alkaline agent is blended with 100 parts by mass of the cereal flour raw material. A method for producing noodles, comprising producing noodles using the noodle dough according to any one of claims 1 to 6. Based on 100 parts by mass of flour raw material containing flour and starches, the amount of starch is 50% by mass or more, and the content of grain-derived protein including protein in the flour is 9% by mass or less 2. one or more selected from the group consisting of sodium hydrogencarbonate and ammonium hydrogencarbonate; 5 to 6.0 parts by mass, and the amount of water added for producing the noodle dough is more than 45 parts by mass with respect to 100 parts by mass of the grain flour raw material. A method for increasing the transparency of noodles. .