JPH02145162A - Preparation of dried noodle - Google Patents

Abstract

PURPOSE:To impart dried noodle resistance to bending breaking and extremely shorten boiling time comparing to conventional dried noodle by making noodle after mixing alginic acid into raw material of dried noodle, reacting with calcium salt and drying. CONSTITUTION:Raw material of dried noodle is mixed with alginic acid or alginic acid salt and made to noodle, then reacted with calcium salt to form coagulable film of calcium alginate, thus dried. Resultant shaped noodle is previously dipped into water before boiling. Salt of water-soluble sodium, magnesium or ammonium, etc., is usable as alginic acid salt. As calcium salt, e.g. calcium chloride, calcium sulfate, calcium lactate or calcium gluconate is shown. Calcium salt is preferably adsorbed on the outer surface of noodle body by spraying or instantaneous dipping using <= about 5% aqueous solution.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing dried noodles.

[Conventional technology and its problems]

Hitherto, known types of dried noodles include dried udon, hand-rolled udon, dried flounder, hiyamugi, hand-rolled hiyamugi somen, hand-rolled somen, dried soba, macaroni, and spaghetti. These dried noodles are generally manufactured using wheat flour as the main raw material through a kneading process, a noodle making process, and a drying process.

By the way, dried noodles can not only prevent deterioration in quality due to deterioration or deterioration and can be stored for a long time, but also have the unique texture and flavor of dried noodles. It was very bad and the boiling time was 9.
There was a drawback that it took a long time, ~20 minutes. For this reason, for example, in the case of dried udon noodles, methods have been adopted to make the shape thinner and thinner in order to shorten the boiling time. This not only significantly lowers the product value but also spoils the original flavor of dried udon.

In particular, the inventors of the present invention have conducted intensive research focusing on immersing the dried noodles themselves in water to retain water before boiling, in order to solve the problem that dry noodles do not cook well when boiled, which is a particular drawback of dried noodles. As a result, by forming a coagulable film of calcium alginate on the dried noodles, it is possible to retain water and significantly shorten the boiling time without impairing the original flavor of the dried noodles, and it also provides breakage resistance to the dried noodles themselves. The present inventors have discovered that the present invention is possible.

[Means for solving problems]

That is, in the present invention, after making noodles by blending alginic acid or alginate with dried noodle raw materials, reacting with calcium salt to form a coagulable film of calcium alginate, then drying, and soaking in water during boiling. This is a method for producing dried noodles characterized by processing.

As the raw materials for dried noodles in the present invention, known materials are used depending on the type of dried noodles.For example, in the case of Sen Udon, flour, kneaded water, and salt are used, and in the case of dried soba,
They are wheat flour, buckwheat flour, kneaded water, and salt, and in the case of spaghetti, they are durum flour and kneaded water. The amount of alginic acid or alginate to be added to the dry noodle ingredients is as follows:
The amount is preferably 0.2 to 2% by weight based on the wheat flour as a base material, and various alginates such as water-soluble sodium alginate, magnesium alginate, and ammonium alginate can be used as the alginate. After blending the dried noodle raw materials, knead them using conventional methods.
Make noodles into the desired shape. When noodle production is completed, calcium salt is uniformly adsorbed and reacted with alginic acid or alginate to form a coagulable film of calcium alginate from the surface of the noodle body toward the inside. The formation of such a film prevents the separation of solid substances from the noodle tissue and allows the noodles to always maintain a predetermined shape.

Calcium salt is preferably adsorbed onto the outer surface of the noodle by spraying or instantaneous immersion as an aqueous solution of about 5% or less, and the amount is about 3% or less relative to the noodle.
~10% is suitable, and if it is too much, a bitter taste due to calcium salt will be exhibited. As the calcium salt, organic or inorganic calcium salts such as calcium chloride, calcium sulfate, calcium lactate, or calcium gluconate are used. When the reaction between the calcium salt and alginic acid or alginate is completed, drying is performed by a conventional method to produce the desired dried noodles. The produced dried noodles are coated with a coagulable film of calcium alginate, so they are extremely hard to break. When eating the produced dried noodles, it is best to soak them in water beforehand during the boiling period to retain the required amount of water. The coagulable film prevents solid substances from flowing out from the noodle tissue and allows the noodle to always maintain a predetermined shape, and
Dried noodles that retain water cook very well, and the boiling time can be extremely shortened. Dried noodles are soaked at 25°C for 4 to 5 hours when the temperature of the soaking water is 10°C.
In the case of 3 to 4 hours, in the case of 40°C, 1 to 2 hours is suitable.

[For production]

The idea is to react the alginic acid or alginate mixed in the dry noodle raw material with the calcium salt to form a coagulable film of calcium alginate from the outer surface to the inside of the dry noodle.

〔Effect of the invention〕

In the present invention, alginic acid or alginate is blended into dried noodle raw materials to make noodles, and then a calcium salt is reacted to form a coagulable film of calcium alginate, which is then dried. By forming a coagulable film, the dried noodles themselves are extremely hard to break, and not only can they be given breakage resistance, but also prevent solid substances from flowing out from the noodle structure even when immersed in water during boiling. It is possible to reliably prevent this and retain water while always maintaining a predetermined shape, which in turn allows for better cooking during boiling, significantly shortening the boiling time compared to conventional dried noodles. It is something that can be done.

〔Example〕

Examples of the present invention are shown below, but the present invention is not limited thereto.

[Example] 1 1000 g of wheat flour, 30 g of salt, and 10 g of sodium alginate were each blended, and 350 g of kneading water was added and kneaded. Noodles were made by a conventional method and cut into square pieces with a No. 10 cutting blade. Next, the noodle strings were hung on a pole to dry slightly, and then a 5% aqueous solution of calcium chloride was uniformly sprayed onto the surface of the noodle strings, so that 5% by weight of the solution was adsorbed onto the noodles. Thereafter, the noodles were dried with ventilation for 20 hours in a drying room at a room temperature of 30° C. and a humidity of 75%, and then dried for 10 hours at a room temperature of 20° C. and a humidity of 70% to obtain dried udon noodles. The resulting dried udon noodles have a moisture content of 11%.
, the width was 38 mm, and the thickness was 15 mm.

Comparative Example 1 1000 g of wheat flour and 30 g of salt were blended, 350 g of kneading water was added thereto, and the mixture was kneaded, then surfaced using a conventional method and cut into a No. 10 cutting edge.

Next, the noodle strings were hung on a rod and dried under the same conditions as in Example 1 to obtain dried udon noodles.

Example 2 Durum wheat semolina 800g, strong wheat flour 200g
, 10 g of sodium alginate were each added, 250 g of kneading water was added thereto, and the mixture was degassed (600 g) using a vacuum mixer.
mm) Ig) and kneaded for 20 minutes. Next, the dough was extruded from a mold using a screw extruder to form raw spaghetti noodle strings. After hanging the noodle strings on a pole to dry them slightly, a 5% aqueous solution of calcium chloride was uniformly sprayed onto the surface of the noodle strings to adsorb 4% by weight of @. Hereinafter, it was dried under the same conditions as in Example 1, and the moisture content was 1
0% spaghetti with a diameter of 18 m+w was obtained.

Comparative Example 2 Durum wheat semolina 800g, strong wheat flour 200g
250 g of water was added thereto, and the mixture was mixed and kneaded for 20 minutes with a vacuum mixer to remove the percent (600 mmHg), and then extruded using a screw extruder to form raw spaghetti noodle strings. The raw noodle strings were hung on a rod and dried under the same conditions as in Example 2 to obtain spaghetti.

Example 3 Durum wheat semolina 800g, strong wheat flour 200g
, sodium alginate (10 g), 250 g of water was added thereto, and then degassed using a vacuum mixer (6001
mHg) and then kneaded, and then chip-shaped raw macaroni was formed using a screw extruder. A 5% aqueous calcium chloride solution was uniformly sprayed onto the raw macaroni so that 6% by weight of the calcium chloride solution was adsorbed on the raw macaroni. Hereinafter, it was dried under the same conditions as in Example 1, with a moisture content of 11% and a length of 3
0-35mm, outer diameter 25■.

Cylindrical macaroni with an inner diameter of 08 mm to 10 IIm was obtained.

Comparative Example 3 Durum wheat semolina 800 g, strong wheat flour 200 g
After adding 250g of kneading water to g, kneading it with a vacuum mixer while degassing (600s Hg), and forming raw macaroni in the form of chips using a screw extruder.
Thereafter, it was dried under the same conditions as in Example 3 to obtain macaroni.

[Example] 4 After adding 480 g of kneading water to 1000 g of semi-strong wheat flour, 50 g of salt, and 10 g of sodium alginate, the dough was kneaded in a conventional manner.Then, the dough was aged, cut into strips, and cut into strips while applying vegetable oil. Then, such aging and stretching of the noodle strings were repeated to form predetermined noodle strings. After that, while drying at room temperature at 20°C, a 5% aqueous solution of Lucium chloride was uniformly sprayed to give a concentration of 5% by weight to the raw noodle strings.
It was absorbed. A hand-rolled hiyamugi with a moisture content of 11% and a diameter of 22 mm was obtained.

Comparative Example 4 Knead 1000 g of semi-strong wheat flour, 50 g of salt, and 480 g of water.
After adding g, the mixture was mixed and kneaded by a conventional method, and then formed into predetermined noodle strings in the same manner as in Example 4. After that, the room temperature was 20℃.
It dried at the bottom and got a rough surface.

The dried udon noodles, spaghetti, and hand-rolled hiyamugi obtained in Examples 1, 2, and 4 were much less likely to break than those of Comparative Examples 1, 2, and 4, and exhibited sufficient breakage resistance. . This is thought to be due to the coagulable film of calcium alginate formed from the outer surface to the inside of dried udon noodles, spaghetti, and hand-rolled hiyamugi.

Next, the above Examples 1, 2, 3, and 4, and Comparative Example 1@2,
The dried udon noodles, spaghetti, macaroni, and hand-rolled hiyamuza obtained in 3.4 were immersed in water at 10°C, 25°C, and 40°C, and the soaking time showing the fastest boiling time as an example quantity was determined. The boiling time, texture, flavor, and shape were examined. The results are shown in Tables 1-4.

Shishi 1: Dried Udon Table 4 Two-handed rolled Hiyamuza As is clear from the above batters 1 to 4, in Examples 1 to 4, the boiling time was 2 minutes when soaked in water, and when not soaked. The boiling time was significantly shortened compared to the previous one. In addition, the texture, flavor, and shape were also extremely good, comparable to those obtained without soaking. By forming a coagulable film of calcium alginate on the dried noodles, it reliably prevents solid substances from flowing out from the noodle tissue even when soaked in water, and allows the noodles to retain water while always maintaining a predetermined shape. can, and
It is thought that the heat will be better during boiling.

In addition, when Comparative Examples 1 to 4 were subjected to immersion treatment, Examples 1 to 4 were
It shows the same boiling time as No. 4, but it is very weak, watery, and noticeably inferior in texture and flavor. Also, in terms of shape, the surface texture is rough, the noodle strings stick together, The product value was lost due to crumbling and loss of physical properties of the noodles. Patent applicant: Marufu Co., Ltd.

Claims (1)

[Claims] It is characterized by the process of making noodles by blending alginic acid or alginate with dried noodle raw materials, reacting with calcium salt to form a coagulable film of calcium alginate, then drying, and immersing it in water before boiling. A method of manufacturing dried noodles.