JP7440321B2 - Cooked noodles, a method for producing the same, and a method for suppressing texture deterioration of cooked noodles. - Google Patents

Description

The present invention relates to a method for suppressing texture deterioration due to low temperature storage of cooked noodles.

Conventionally, a large number of cooked noodles have been released on the market, such as steamed noodles such as yakisoba, boiled noodles such as udon, soba, ramen, hiyashi chuka, and pasta. Some of these noodles are eaten after heating, while others are eaten as is, and most of them are stored in a chilled zone at 10° C. or lower and have a best-before date of about a few days to a month.

When these cooked noodles are stored for a long time at low temperatures, the texture changes due to the homogenization of the moisture content, and the texture of these cooked noodles also changes as if the gelatinized starch has aged, resulting in a lack of freshness, a stiff surface, and a thinner core. The texture becomes hard and brittle with no stickiness. Such a texture tends to be particularly noticeable in Chinese noodles such as fried noodles, ramen, and hiyashi chuka.

A review of prior art documents aimed at preventing the aging of cooked noodles reveals the techniques disclosed in Patent Documents 1 to 3. Patent Document 1 describes boiled noodles for refrigerated or frozen storage, which are characterized in that dry noodles containing tapioca starch are soaked to increase moisture and then boiled. Furthermore, Patent Document 2 describes a method for producing cooked noodles, which includes soaking raw noodles made from raw materials containing processed tapioca starch in a dipping liquid for 15 minutes or more, and cooking the soaked raw noodles. Are listed. Further, Patent Document 3 describes boiled noodles characterized by containing lecithin and an acid agent in the noodle dough.

These techniques suppress the aging of noodles by promoting gelatinization inside the noodle strings and lowering the pH of the noodles.

Furthermore, as a technique for using calcium salt in noodles, the technique disclosed in Patent Document 4 is known. Patent Document 4 describes a method for producing noodles as a technique for providing noodles that further improves the unique stickiness and chewiness that raw Chinese noodles originally have, and has long-term shelf life, and includes the following methods. The process of (1) is to prepare the noodle dough for the outer layer by adding an alkaline agent, salt, etc. as necessary to the raw material flour or flour mainly composed of wheat flour and starch, and kneading it with water. 2) Wheat flour or raw material flour mainly composed of wheat flour and starch, alginic acid and/or alginate, an alkaline agent, salt, etc. as necessary, and water are kneaded to give a neutral to slightly alkaline pH. Prepare noodle dough for the inner layer, and (3) form noodle strips from the inner layer dough and the outer layer dough by a conventional method such as roll rolling, and further combine these to form a noodle strip consisting of outer layer/inner layer/outer layer. (4) The noodle strings are treated with an acid solution at the same time as the gelatinization treatment or after the gelatinization treatment to adjust the pH of the noodle strings to an acidic range, and then (5) the noodle strings are treated with the acid solution by a conventional method. In a method for producing three-layer raw noodles, which comprises the steps of packaging and sealing the treated noodle strings and then heat-sterilizing them, calcium and/or calcium salts are added during kneading during the preparation of the noodle dough for the inner layer. A method for producing three-layer raw noodles is described.

This technique is a technique for suppressing deterioration of the texture of noodles by reacting alginic acid with a calcium salt to produce calcium alginate, and it is necessary that alginic acid be contained. Additionally, calcium monohydrogen phosphate is described as an example of a calcium salt, but there are no reports regarding the use of hydrated calcium monohydrogen phosphate or the effect of suppressing deterioration of texture due to hydrated calcium monohydrogen phosphate. Not listed.

JP 2016-73213 Publication Japanese Patent Application Publication No. 2015-195764 Japanese Patent Application Publication No. 2012-105561 Japanese Patent Application Publication No. 6-209731

An object of the present invention is to provide cooked noodles in which texture deterioration over time during low-temperature storage is suppressed.

The inventor was conducting intensive research on fresh Chinese noodles and discovered the present invention by chance.

That is, the cooked noodles are characterized by containing a hydrate of calcium monohydrogen phosphate.

Further, the cooked noodles according to the present invention preferably contain 0.5 to 2% by weight of calcium monohydrogen phosphate hydrate based on the weight of the main raw material flour.

Moreover, the cooked noodles according to the present invention are preferably Chinese noodles.

In addition, the method for producing cooked noodles according to the present invention involves adding kneading water to the powder obtained by adding hydrated calcium monohydrogen phosphate to the main raw material powder and kneading it with a mixer to form noodle dough. It is preferable to include a step of producing the noodles, a step of making noodles from the produced noodle dough to produce raw noodles, and a step of heating and cooking the produced raw noodles.

Further, in the method for producing cooked noodles according to the present invention, it is preferable that 0.5 to 2% by weight of calcium monohydrogen phosphate hydrate is added to the weight of the main raw material flour.

According to the present invention, it is possible to provide cooked noodles in which texture deterioration over time during low-temperature storage is suppressed.

The present invention will be explained in detail below. However, the present invention is not limited to the following description. Further, the cooked noodles according to the present invention refer to noodles that have been subjected to heat treatment such as steaming or boiling. The cooked noodles according to the present invention are not particularly limited, and may be any type commonly known in the art. Examples include udon, soba, yakisoba, ramen, hiyashi chuka, pasta, and the like. In particular, the effect of the present invention is effective with alkaline noodles containing kansui such as sodium carbonate and potassium carbonate, and Chinese noodles used for fried noodles, ramen, and hiyashi chuka are preferred.

1. Composition of Noodle Raw Materials For the cooked noodles according to the present invention, ordinary raw materials for cooked noodles can be used. That is, the main raw material flour includes wheat flour and various starches such as potato starch, tapioca starch, wheat starch, and corn starch, which may be used alone or in combination. As the starch, raw starch, pregelatinized starch, and processed starches such as acetylated starch, etherified starch, and crosslinked starch can also be used.

In the present invention, these main raw material flours are supplemented with salt, alkaline agents such as kansui, various thickeners, gluten, egg white, noodle quality improvers, edible fats and oils, carotene pigments, etc. that are commonly used in the production of cooked noodles. Various dyes, preservatives, etc. can be added. These may be added in powder form together with the main raw material powder, or may be added after being dissolved or suspended in kneading water. Deterioration of the texture of cooked noodles over time is more likely to occur as the pH of the noodles increases. The effect is particularly likely to be obtained with Chinese noodles used in hiyashi chuka.

It is preferable to use carbonates such as sodium carbonate or potassium carbonate to give the unique flavor of Chinese noodles and give them a chewy texture. It is preferable to add % by weight. Furthermore, an alkaline agent such as calcined calcium may be added in addition to brine in order to increase the pH of the noodles and improve their storage stability.

Further, in the present invention, a hydrate of calcium monohydrogen phosphate is added. Since the hydrate of calcium monohydrogen phosphate hardly dissolves in water, it is preferable to mix the powder together with the main raw material flour and add it to the noodles. Calcium monohydrogen phosphate exists in anhydrous form and hydrated form (dihydrate), but the cause is unknown, but the anhydrous form has no effect on suppressing deterioration over time such as discoloration and changes in texture. Only the hydrate has an inhibitory effect. In addition, as a result of examining similar calcium phosphate salts, we found that it was not possible to suppress the deterioration of texture over time due to low-temperature storage. It was most effective in suppressing discoloration and texture deterioration.

The amount of calcium monohydrogen phosphate hydrate added is preferably 0.5 to 2% by weight based on the main raw material powder. If the amount is less than 0.5% by weight based on the main raw material flour, the effect of suppressing the deterioration of texture over time due to low temperature storage will be weak, and if it is more than 2% by weight, the texture of the noodles will be affected.

2. Kneading step The method for producing the noodle dough (dough) according to the present invention may be carried out according to a conventional method. That is, using a batch mixer, flow jet mixer, vacuum mixer, etc., the main raw material powder, the powder containing the calcium monohydrogen phosphate hydrate, and the kneading water in which sodium carbonate and/or potassium carbonate are dissolved are uniformly mixed. All you have to do is knead it to make a crumbly dough.

3. Noodle making process Next, noodle strings are made from the prepared dough. The production method can be carried out according to conventional methods, such as a method of extruding the dough using an extruder or the like to make noodle strings, or a method of making noodle strips by rolling the dough, then forming it into noodle strips by compounding, etc., and then rolling it. One method is to roll the noodle strips multiple times to obtain a predetermined thickness, and then cut the noodle strips using a cutting roll called a cutting blade to produce noodle strings. When producing noodle strips after producing noodle strips, rolling and cutting may be performed after producing the noodle strips using an extruder.Alternatively, multiple noodle strips may be combined to form noodle strips with a multilayer structure. After manufacturing, rolling and cutting may be performed. When producing extruded noodle strips or extruded noodle strings using an extruder or the like, it is preferably carried out under reduced pressure.

5. Heating process In order to easily eat the prepared noodle strings, the noodle strings are gelatinized by steaming or boiling and cooked in advance. As the steaming treatment, for example, a method of gelatinizing the noodle strings by passing them for about 2 to 15 minutes in a steam chamber in which saturated steam is ejected can be mentioned. It is also possible to combine hydration steps such as showering and soaking. The boiling treatment includes a method of gelatinizing the noodle strings by immersing them in a boiling tank adjusted to have hot water of 90° C. or higher for about 30 seconds to 10 minutes.

6. Other processes (steamed noodles)
The noodle strings gelatinized in the heating process are used to produce cooked noodles according to each method for producing cooked noodles. If the cooked noodles are steamed noodles, the steamed noodle strings are cooled in water if necessary, then cut into the specified length, placed in a polyethylene or polypropylene packaging film at the specified measurement interval, and sprinkled with oil to loosen the noodles. The mixture is added, sealed, and if necessary heat sterilized at 60 to 100°C for 10 to 50 minutes, and then cooled to make steamed noodles.

(boiled noodles)
Boiled in the heating process and gelatinized noodle strings are washed with water. Washing with water removes slime from the surface, cools the noodle strings, and tightens them. Examples of washing methods include immersing the gelatinized noodle strings in a water tank at a temperature of about 4 to 20°C. At this time, a plurality of water tanks can be prepared and the noodle strings can be washed and cooled in stages. Furthermore, by blowing air into the water tank, the noodle strings can be washed and cooled while moving them. For noodles such as ramen, a loosening agent is attached to the washed noodle strings, and the noodles are placed in an eating container or sealed in a polyethylene or polypropylene bag, and if necessary, the noodles are sterilized by heating at 60 to 100°C for 10 to 50 minutes. After that, it can be cooled and boiled.

In the case of noodles such as udon and soba, noodle strings washed with water can be soaked in acid if necessary. By immersing the noodle strings in an acid solution, the pH of the noodle strings is set to 6 or less, thereby suppressing the growth of bacteria during storage. Raw materials used for the acid solution include organic acids such as acetic acid, lactic acid, and citric acid, acids such as pyruvic acid, phosphoric acid, and sulfonic acid, and salts of these acids. The concentration of the acid solution, pH, and immersion time may be adjusted so that the pH of the noodle strings is 6 or less. A predetermined weight of the acid-soaked noodle strings is placed in a packaging film such as polyethylene or polypropylene, a loosening agent is added, the packaging is sealed, and if necessary, heat sterilized at 60 to 100°C for 10 to 50 minutes, then cooled and boiled. You can eat it.

The cooled cooked noodles can be further packaged in a container or bag with packaged liquid soup, condiments, etc. added thereto to form a cooked noodle product.

The present embodiment will be described in more detail below with reference to Examples.

(Example 1)
1 kg of main raw material flour consisting of 750 g of all-purpose flour and 250 g of hydroxypropyl phosphate cross-linked tapioca starch is mixed with 10 g of egg white powder, 50 g of gluten, 2.5 g of calcined calcium, and 5 g of calcium monohydrogen phosphate hydrate, followed by salt. 7.5 g, 12 g of kansui preparation (sodium carbonate 6: potassium carbonate 4), milt protein preparation 5 g, and kneading water in which 4 g of gardenia pigment were dissolved in 380 g of water were added, mixed for 4 minutes with a normal pressure mixer, and then mixed with a vacuum mixer for 8 g. The mixture was kneaded for a minute to form a dough.

A noodle sheet was made by combining the prepared dough, and after aging for 20 minutes, the noodle sheet was rolled to a thickness of 1.35 mm using roll rolling, and the noodle sheet was cut using a No. 20 square roll cutting blade to make a 25 cm piece. Cut it into noodle strings.

Next, 80 g of the cut noodle strings were boiled in boiling water for 2 minutes and 30 seconds, immersed in water at 10° C. or lower for 30 seconds, washed with water, further immersed in water at 10° C. or lower for 30 seconds, and cooled by washing. Drain the water from the washed and cooled noodles, add 10g of a loosening solution containing 5% soybean dietary fiber per 140g of noodles, seal the noodles in a polyethylene bag, and sterilize them in a steam sterilization cabinet at 75°C for 30 minutes. After removing the heat, it was cooled in a refrigerator at 4°C to prepare a boiled noodle sample (chilled Chinese noodles).

(Example 2)
A boiled noodle sample was prepared according to the method of Example 1, except that the amount of calcium monohydrogen phosphate hydrate added was 10 g.

(Example 3)
A boiled noodle sample was prepared according to the method of Example 1, except that the amount of calcium monohydrogen phosphate hydrate added was 20 g.

(Comparative example 1)
A boiled noodle sample was prepared according to the method of Example 1, except that the amount of calcium monohydrogen phosphate hydrate was not added.

(Comparative example 2)
A boiled noodle sample was prepared according to the method of Example 2, except that tricalcium phosphate was used instead of calcium monohydrogen phosphate.

(Comparative example 3)
A boiled noodle sample was prepared according to the method of Example 2, except that anhydrous calcium monohydrogen phosphate was used instead of calcium monohydrogen phosphate.

The boiled noodle samples prepared in each test group were eaten and evaluated on the first day of storage at 4°C and on the 30th day of storage at 4°C. Sensory evaluation of the test samples was conducted by five experienced panelists, who diluted each boiled noodle sample with 40 g of chilled Chinese liquid soup and ate it.

Regarding the sensory evaluation of texture, samples stored on the first day at 4°C were evaluated for flavor and texture, and the sample of Comparative Example 1 was used as the standard. The results were evaluated as ○, those that were inferior as △, and those that were significantly inferior as ×. Samples stored at 4°C for 30 days were tested for texture, and based on the sample of Comparative Example 1 stored at 4°C for 30 days, those that had deteriorated to the same degree or higher were marked as ×, and those that had not deteriorated as compared to Comparative Example 1. A sample with insufficient deterioration was graded △, a sample with better deterioration suppressed than Comparative Example 1 was graded ○, and a sample with very good deterioration significantly suppressed compared with Comparative Example 1 was graded ◎.

The evaluation results are shown in Table 1 below.

As shown in Examples 1 to 3 and Comparative Example 1, by adding a hydrate of calcium monohydrogen phosphate, deterioration of texture over time due to low temperature storage was suppressed. Regarding the amount added, as the amount of calcium monohydrogen phosphate hydrate added increases, the flavor tends to weaken slightly, and the texture also tends to become softer when added above a certain level. A range of 0.5 to 2% by weight based on the weight of is considered preferable.

As shown in Example 2, Comparative Example 2, and Comparative Example 3, as a result of adding anhydrous tricalcium phosphate and calcium monohydrogen phosphate, which are similar calcium phosphates, other calcium phosphates showed It was found that there is no effect in suppressing the deterioration of texture, or the effect is weak and is unique to the hydrate of calcium monohydrogen phosphate.

(Example 4)
5 g of calcium monohydrogen phosphate hydrate is mixed with the main raw material powder consisting of 1 kg of semi-strong flour, 8 g of common salt, 5 g of kansui preparation (6 parts of sodium carbonate and 4 parts of potassium carbonate), 3.5 g of glycine, 1 g of milt protein, Kneading water in which 1 g of gardenia pigment was dissolved in 370 g of water was added, and the mixture was kneaded for 15 minutes using a normal pressure mixer to prepare a dough.

The prepared dough is composited to make noodle strips, and after aging for 20 minutes, the noodle strips are rolled to 1.5 mm by roll rolling, and the noodle strips are cut using a No. 20 round roll cutting blade to form noodle strips. And so.

The produced noodle strings were steamed for 5 minutes in a steam chamber where the flow rate of saturated steam was adjusted to 250 kg/h while spraying water at 4 L per 1 m of noodle strings.

The steamed noodle strings were immersed in a water tank below 20°C for 15 seconds, cooled, then cut into 25cm pieces, placed in a polyethylene bag weighing 150g, and 3g of loosening oil was added. Sealed. The sealed noodles were placed in a steam sterilization chamber at 75° C. for 30 minutes to heat sterilize them, remove rough heat, and then cooled in a 4° C. refrigerator to prepare steamed noodle samples (yakisoba).

(Comparative example 4)
A steamed noodle sample was prepared according to the method of Example 4, except that a hydrate of calcium monohydrogen phosphate was not added.

In the same way as the boiled noodle samples, the steamed noodle samples produced in each test group were eaten and evaluated by five experienced panelists on the 1st day of storage at 4°C and the 30th day of storage at 4°C. For the sensory evaluation of the test samples, heat a frying pan with oil, add the steamed noodle samples made in each test group, add 60g of water and heat over medium heat for 1 minute while loosening. , 10 g of powdered sauce for yakisoba was added, heated over medium heat for 1 minute, eaten, and evaluated. The evaluation was performed based on Comparative Example 4 in the same manner as the boiled noodles. The evaluation results are shown in Table 2.

By adding calcium monohydrogen phosphate hydrate to steamed noodles, deterioration in texture was suppressed when stored at low temperatures for long periods of time.

Claims (5)

Chilled cooked noodles characterized by containing 0.5 to 2.0% by weight of calcium monohydrogen phosphate hydrate based on the weight of the main raw material flour ( chilled cooked noodles that have been heat-treated at 120°C or higher) except for). The chilled cooked noodles according to claim 1 , wherein the chilled cooked noodles are Chinese noodles. Kneading water is added to the powder obtained by mixing the main raw material powder and a hydrate of calcium monohydrogen phosphate in an amount of 0.5 to 2.0% by weight based on the weight of the main raw material powder, and then mixed with a mixer. The process of kneading and making noodle dough,
a step of producing raw noodles by making noodles from the produced noodle dough;
a step of heating and cooking the produced raw noodles;
A method for producing chilled cooked noodles (excluding chilled cooked noodles heat-treated at 120° C. or higher), the method comprising the step of cooling the cooked raw noodles. 4. The method for producing chilled cooked noodles according to claim 3 , wherein the chilled cooked noodles are Chinese noodles. A method for suppressing texture deterioration of chilled cooked noodles characterized by containing 0.5 to 2.0% by weight of calcium monohydrogen phosphate hydrate based on the weight of the main raw material flour ( however, heating at 120°C or higher (excluding processed and chilled cooked noodles) .