JPH03143361A - Preparation of noodle - Google Patents

Abstract

PURPOSE:To prepare noodles having improved resistance to the deterioration of the taste after the treatment with hot water by compounding wheat flour, processed starch and crosslinked starch at specific ratios, adjusting the gluten content to a specific level and forming the mixture in the form of noodles. CONSTITUTION:(A) Wheat flour is mixed with (B) processed starch (preferably starch treated with sodium hypochlorite, etc.) and (C) crosslinked starch (preferably crosslinked with phosphoric acid, etc.) at a weight ratio A:(B+C) of 95:5 to 0:100 and B:C of 80:20 to 20:80, the gluten content of the mixture is adjusted to 7-17wt.% and the product is formed in the form of noodles to obtain noodles such as wheat noodle having improved palatability.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to the production of noodles, and its purpose is to improve the taste of noodles, particularly to provide noodles that have improved taste deterioration after being treated with boiling water. .

[Prior Art] The noodles referred to in the present invention include dried noodles such as udon, Chinese noodles, and wontons, which are conventionally produced using wheat flour as the main ingredient, raw noodles, boiled noodles, steamed noodles, 1u1119; noodles, and frozen noodles. etc.

Noodles are basically made by adding salt water or kansui to wheat flour and keeping it warm and moist until the New Year's Eve to make Noodles 41F, which are then cut into pieces as needed (raw noodles), and the cut pieces are then dried (dry @).
It is mainly distributed in the form of cutting and then raising the noodles (boiled noodles), and the form of cutting, boiling in yellow, and then drying (or frying) (instant noodles).

Noodles in any of these forms are eaten after being treated with boiling water appropriate for each type of noodle.
The taste of these foods deteriorates over time.

The problem with this deterioration is the so-called thirst that occurs when the noodles are left in an edible state for a while, and the deterioration that occurs during the distribution process of boiled noodles.

The taste of noodles is mainly determined by the texture, which is influenced by physical properties such as hardness, elasticity, and surface smoothness, and when these physical properties are in good harmony with each other. It becomes delicious.

Therefore, there is a need for a material that has harmonious physical properties immediately after being treated with hot water and maintains this harmonious property over time.

Hot water stretching is a common problem with noodles, and it is well known that if you add soup after boiling water and leave it for a while, the change will be obvious after a few minutes to about 10 minutes, and the hardness and texture will deteriorate after 30 minutes. This is where I am. Further, in the case of boiled noodles, they are distributed in such a way that they are consumed within a short period of 3 to 5 days after production, but even then, the ml of strained noodles are rapidly lost during this time, resulting in noodles with an unpleasant texture. A major factor behind these causes is that the moisture content inside the noodles immediately after boiling water treatment is lower than that on the outside, which is a major factor in making the noodles feel chewy, and this moisture gradient disappears over time. It has been known.

Attempts have been made to add various substances to improve the texture of noodles. For example, emulsifiers such as monoglycerides and lecithin, proteins such as active gluten, egg white, and casein, natural gums such as guar gum and locust bean gum, or starches such as natural starch, heat-treated starch, acid-treated starch, and oxidizing agent-treated starch. It is mainly used for the purpose of improving texture and improving stickiness. or,
Etherified starch and esterified starch (JP-A-597165
7), or a method of adding cross-linked esterified starch or cross-linked etherified starch (JP-A-59-71658) for the purpose of improving hot water restorability and texture has also been proposed. However, all of these have a good texture immediately after cooking,
Moreover, noodles that suppress deterioration over time have not yet been provided.

High amylose (Special Publication No. 50-39128), which is expected to improve the elongation of hot water or its physical properties.
Waxy m = 1- starch (Special Publication No. 7342, 1973)
, epichlorohydrin cross-linked starch (JP-A-59-7496
0), and acetyl starch (No. 0) to prevent deterioration of boiled noodles.
Although the addition of JP-A No. 59-125858) has been proposed, these methods are still insufficient for the above purpose. Frozen noodles have also been developed as a way to prevent boiled noodles from deteriorating, but manufacturing and
Refrigeration equipment is required for distribution, and the growth of hot water is not improved.

[Problem to be solved by the invention]

The problem to be solved by the present invention is to solve the above-mentioned difficulties in the conventional noodle manufacturing method.In other words, to improve the taste and texture of noodles, especially after boiling water treatment. The aim is to improve the deterioration of

[Means to solve the problem]

The present inventor believes that the formation of noodles consists of the wire-like three-dimensional structure of gluten in wheat flour and the pregelatinized wheat starch, and that when these two are in harmony, a desirable texture is exhibited, and that the above-mentioned deterioration of taste is due to the destruction of this harmony. As a result of intensive research into this improvement, we found that in the presence of a fixed amount of gluten! ! We have discovered that the texture can be significantly improved by using wheat flour and a specific cross-linked starch in a specific ratio as the main ingredients for noodles, and based on this we have completed the present invention. be.

That is, in the present invention, when manufacturing noodles, active gluten is added or not added, and gluten is contained in the noodle raw material at a concentration of about 7 to 1.
Wheat-processed starch and cross-linked starch are used as the main raw materials for noodle making in a state where the total amount of processed starch and cross-linked starch is 7% by weight, and the ratio (weight) of the total amount of processed starch and cross-linked starch to wheat flour is 95: 5~O:100 and
The ratio (weight) of processed starch and cross-linked starch is 80:2
The present invention relates to a method for producing noodles characterized by a ratio of 0 to 20:80.

[Structure and operation of the invention]

In the present invention, it is necessary to use wheat flour, processed starch, and crosslinked starch as the main raw materials for making noodles, and it is necessary that gluten be present in the raw materials in an amount of about 7 to 17% by weight.

The processed starch used in the present invention is one or more selected from mildly hypochlorous acid-treated starch, acetyl starch, and hydroxypropyl starch. Lightly hypochlorite-treated starch has a starch content of approximately 500 to 300% compared to starch in a slurry state.
It is treated with sodium hypochlorite with an effective chlorine amount of 0 ppm, which makes it easier to gelatinize by slightly cutting the molecular chains of starch. Treatment with an amount of available chlorine less than 500 ppm is insufficiently effective, and when it exceeds 3000 ppm, the viscosity becomes low and the effect is poor. Acetyl starch is produced by acetic anhydride or vinyl acetate monomer, and hydroxypropyl starch is produced by reacting propylene oxide with starch in a conventional manner. The degree of substitution of these modified starches is determined from the relationship between the type of starch used and the gelatinization temperature of the crosslinked starch. That is, in the present invention, the gelatinization start temperature is more important than the degree of substitution, especially the difference between the gelatinization start temperature of the crosslinked starch, and the gelatinization start temperature of the modified starch is higher than that of the crosslinked starch.
The degree of substitution is preferably adjusted to be higher by 2°C to 10°C (2 to 6°C in the case of hypochlorous acid treated starch).

If the gelatinization start temperature of modified starch is lower than that of crosslinked starch, the desired effect will not be exhibited, and if it is higher than 10'C, the effect will be poor. In this case, it is known that as the degree of substitution increases, the gelatinization initiation temperature gradually decreases.
When corn starch, which inherently has a high gelatinization temperature, is used as a raw material, a higher degree of substitution is required to obtain a predetermined gelatinization initiation temperature than when potato starch, which inherently has a lower gelatinization temperature than corn starch, is used as a raw material.

Another requirement for the processed starch used in the present invention is that the maximum viscosity of the Brachender amylograph is preferably 5008 U or more.

In addition, the viscosity described in the present invention is 700CMG using a Brabender arrow graph with a concentration of 6% on an absolute dry matter basis and a 1% saline solution.
94 by increasing the temperature by 1.5℃ per minute from 40℃ with a sensitivity of
°C and then held at 94°C for 10 minutes, and the gelatinization start temperature is the temperature at which viscosity begins to appear when measured under the same conditions, that is, the temperature at which the Brachender agonogram starts. means temperature.

The crosslinked starch used in the present invention is preferably selected from phosphoric acid crosslinked starch, phosphoric acid crosslinked acetyl starch, and phosphoric acid crosslinked hydroxypropyl starch. Phosphoric acid crosslinked starch is obtained by crosslinking starch in a slurry state using a phosphate such as sodium trimetaphosphate, sodium hexametaphosphate, phosphorus oxychloride, etc. in accordance with a conventional method. Phosphoric acid crosslinked acetyl starch can be obtained by the above-mentioned phosphoric acid crosslinking and then acetic anhydride or vinyl acetate monomer, and phosphoric acid crosslinked hydroxypropyl starch can be obtained by reacting propylene oxide in a conventional manner. In this case, the crosslinking and acetylation or hydroxypropylation reactions may be carried out simultaneously,
Alternatively, the crosslinking reaction may be performed afterwards. The degree of crosslinking should be varied depending on the type of starch used and the degree of acetylation or hydroxypropylation.In short, the viscosity at 94°C is 29
It is preferable that the viscosity is 500 BTJ or more, and the viscosity after 10 minutes at 4°C is the same. Furthermore, it is sufficient if the gelatinization start temperature is lower than that of the processed starch used in combination, preferably 2"C-10'c lower. However, even if the gelatinization start temperature is low, it will not swell before forming the noodles. The effect of the present invention cannot be obtained if the temperature is lower than that, and the lower limit temperature is approximately 45°C.

As the starch used for the processed starch and cross-linked starch of the present invention, any commercially available starch can be used. For example, potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, rice starch, etc.

In order to exhibit the effects of the present invention, it is necessary to adjust the gluten content in the raw material for noodle making to about 7 to 17% by weight. This may be due to the selection of flours with different gluten contents depending on the ratio of wheat flour, modified starch, and cross-linked modified starch.
Alternatively, it can be adjusted by appropriately adding active gluten.

Although the mechanism of action of the present invention is not certain, the cross-linked starch remaining in the form of particles that swelled during heat treatment swells in the three-dimensional structure of gluten formed by forming noodle strips, reinforcing the three-dimensional structure of gluten and further delaying the process. The processed starch is gelatinized, the particles are broken, and the fluidized processed starch solidifies the three-dimensional structure of gluten by filling the voids filled with the swollen starch like putty in the three-dimensional structure of gluten. At the same time, it is speculated that it imparts hardness and softness to the texture, resulting in the formation of a structure that gives the noodles a chewy feel. However, with modified starches other than the present invention having the same degree of modification such as 7F, and crosslinked starches, it is difficult to produce the desired effect, although the reason for this is not yet clear.

The ratio of wheat flour, processed starch, and cross-linked starch is such that the ratio (weight) of the total amount of processed starch and cross-linked starch to wheat flour is 95=5 to 0:100, preferably 90:10 to 30.
Near 0. The effects of the present invention will not be fully exhibited unless the total amount of processed starch and crosslinked starch reaches 5% of wheat flour. The ratio (weight) of processed starch to crosslinked starch is 80:20 to 20:80.

Outside this range, the effectiveness decreases.

In the present invention, gluten has a width of about 7 to 17, preferably 7 to 7
It is characterized by using wheat flour, processed starch, and cross-linked starch together as the main raw materials for noodle production in the presence of ~14% by weight, and the noodles can be produced according to a well-known conventional method. In addition to common salt and kansui, known additives used as auxiliary raw materials, such as organic acids, natural gums, emulsifiers, fats and oils, pigments, egg powder, casein, and sorbitol, can also be added.

[Example] Next, a more detailed explanation will be given by giving experimental examples and examples. still,
The food texture tests in Experimental Examples and Examples were conducted as follows. Also, in the following examples, the double star part is shown.

Texture Test Texture was classified into "Hardness" and "Elasticity (Bossiness) Jr. Smoothness" and was evaluated on a 7-point scale by 10 panelists.The average score of each was summed and expressed as a comprehensive evaluation score. In this case, using noodles made only from wheat flour as a standard, all items were given a score of 0, and the evaluation was relative to this standard.

Reference example 1 (Preparation of starch treated with sodium hypochlorite) Water 12
Add 100 parts of potato starch to 0 parts to make a slurry, and add 3% caustic soda solution under stirring to make p)l 9.0 to 9.
．． 300-500 with effective chlorine at room temperature while maintaining at 5
After adding sodium hypochlorite corresponding to 0 ppm (relative to starch) and reacting for 3 hours, it was neutralized with dilute sulfuric acid to PI (6,0), washed with water, and dried to prepare samples No. 2 to 6 shown in Table 1. Various types of hypochlorous acid-treated starch were obtained.

3 Reference Example 2 (Preparation of Acetyl Starch) Add 100 parts of tapioca starch to 120 parts of water to make a slurry, and add 3% caustic soda solution under stirring to make a slurry with pl+9 to 9.
．． While maintaining the temperature at room temperature, 1 to 13 parts of acetic anhydride was gradually added dropwise at room temperature, and after 4 hours of reaction, the mixture was neutralized with dilute sulfuric acid, washed with water, and dried to obtain acetyl starch of Sample No. 8 to 12 shown in Table 1. I got it.

Reference Example 3 (Preparation of hydroxypropyl starch) 30 parts of sodium sulfate was dissolved in 120 parts of water, and 1 part of wheat starch was added to this 7 parts.
00 parts, and then added 33 parts of 3% caustic soda solution and 1 to 14 parts of propylene oxide with stirring, and heated at 42°C for 2 hours.
The mixture was reacted for 4 hours, and then neutralized with dilute sulfuric acid, washed with water, and dried to obtain hydroxypropyl starches of Samples Nos. 14 to 18 shown in Table 1.

Reference Example 4 (Preparation of hydroxyethyl starch) Sample No. shown in Table 1 was prepared in the same manner as in Reference Example 3 except that tapioca starch was used instead of wheat starch and 4 parts of ethylene oxide was used instead of propylene oxide. 19 hydroxyethyl starch was obtained.

Reference Example 5 (Preparation of Octenyl Succinic Acid Starch) 4 Sample No. 20 shown in Table 1 was prepared in the same manner as in Reference Example 2, except that 6 parts of succinic anhydride or 10 parts of octenyl succinic anhydride was used instead of acetic anhydride. Succinic acid starch and sample No. 21 octenyl succinic acid starch were obtained.

Reference Example 6 (Preparation of phosphoric acid starch) A solution obtained by dissolving 0.7 parts of primary sodium phosphate and 1 part of secondary sodium phosphate in 10 parts of water was added to 100 parts of tapioca starch in a juice-containing mixer. After that, react at 135°C for 5 hours. After that, the sample No. shown in Table 1 was washed with water and dried.
No. 22 phosphate starch was obtained.

Reference Example 7 (Preparation of carboxymethyl starch) Dissolve 30 parts of sodium sulfate in 120 parts of water, and add 1 part of tapioca starch to it.
00 parts of 5% caustic soda aqueous solution with stirring
1 part and 4 parts of sodium monochloroacetate were added, and the mixture was reacted at 40°C for 24 hours. Thereafter, it was neutralized with dilute sulfuric acid, washed with water, and dried to obtain carboxymethyl starch of sample No. 23 shown in Table 1.

Reference Example 8 (Preparation of phosphoric acid cross-linked starch) Disperse 100 parts of potato starch in 120 parts of water and stir at F3.
%3% Caustic Soda Aqueous Solution 20 Sodium Trimetaphosphate 0.
After adding 0.005 to 0.1 part and reacting at 40"C for 24 hours, it was neutralized with dilute sulfuric acid, washed with water, and dried to obtain sample N shown in Table 1.
o, 24-27 phosphoric acid crosslinked starches were obtained.

Reference Example 9 Preparation of phosphoric acid cross-linked acetyl starch 100 parts of tapioca starch is dispersed in 120 parts of water, and while stirring, 20@ of 3% caustic soda aqueous solution and 0.005 to 0 of sodium trimetaphosphate are added.
．． After adding 1 part and reacting at 40°C for 5 hours, adjust the pH with dilute sulfuric acid.
9.5, cooled to room temperature, and gradually added 8 parts of acetic anhydride dropwise while maintaining the pH at 9.0 to 9.5, reacted at room temperature for 4 hours, and then neutralized with dilute sulfuric acid, washed with water, and dried. Sample No. 28-3 phosphoric acid crosslinked acetyl starch shown in Table 1 was obtained.

Reference Example 10 (Phosphoric acid cross-linked hydroxypropyl starch) Dissolve 20 parts of sodium sulfate in 120 parts of water, disperse 100 parts of tapioca starch therein, and add 33 parts of 3% aqueous sodium hydroxide solution and 414.5 to 13 parts of propylene oxa with stirring. and 0.05 part of trimetaphosphoric acid were added and reacted at 42°C for 24 hours, followed by neutralization with dilute sulfuric acid, washing with water, and drying to obtain samples Nos. 32 to 34 shown in Table 1.

Reference Example II (Phosphoric Acid Crosslinked Hydrobovine Diethyl Starch) Sample No. 35 shown in Table 1 was prepared in the same manner as in Reference Example 10 except that 5.5 parts of ethylene oxide was used instead of propylene oxide. Obtained.

Reference Example 12 (Phosphoric Acid Crosslinked Succinic M Starch) The same procedure as in Reference Example 9 was used except that 8 parts of succinic anhydride was used instead of acetic anhydride and 0.04 part of trimetaphosphoric acid was used, and the results are shown in Table 1. Sample No. 36 was obtained.

Reference Example 13 (Epichlorohydrin-crosslinked hydroxypropyl starch) In Reference Example 10, 0.0 parts of epichlorohydrin was used instead of 6 parts of propylene oxide and sodium trimetaphosphate.
Sample No. 05 shown in Table 1 was prepared in the same manner except that part 05 was used.
I got 37.

Reference Example 14 (Epichlorohydrin cross-linked starch) Sample No. 38 shown in Table 1 was obtained in the same manner as in Reference Example 8 except that 0.007 part of epichlorohydrin was added instead of sodium trimetaphosphate.

7-■ in Table 1 ] ゛: Difference in gelatinization start temperature GT: Difference in added TJiMI temperature used in Experimental Example 1 Viscosity: Brahender Argonographic viscosity GT in Table 1: Difference in gelatinization start temperature GT; Experiment Difference in gelatinization temperature with the modified starch used in Example 2 Viscosity: Brahender Amylograph Viscosity Experimental Example 1 67, 22 parts of neutral wheat flour with a gluten content of 8.5% and the Various processing shown in the table WI5315 parts and gelatinization start temperature 57°C, viscosity 620BU at 94°C, 9
Cross-linking process with a viscosity of 650 BU after 110 minutes at 4°C
Ef rice (sample No. 33) 15 parts and active gluten 2
．． 78 parts were added and mixed, and 37 parts of a saline solution in which 3 parts of common salt was dissolved was added and kneaded to this noodle-making raw material.
Fresh udon noodles were obtained using a lJ-ru and a rotating cutting blade (No. 10). This raw udon is soaked in boiling water with a moisture content of 73-74%.
I boiled it until it was boiled and got boiled udon noodles. After washing with water and cooling, it was stored at 5°C, boiled over time, cooked for about 20 seconds, tasted, and the evaluations are shown in Table 2.

0 19 Sample No. 9 in Table 1 was used as the processed starch in Experimental Example 1.
Boiled udon noodles were prepared in the same manner except that various crosslinked starches shown in Reference Examples 8 to 14 in Table 1 were used as the crosslinked starch (gelatinization start temperature 65.5°C), and the evaluation was conducted. It is shown in Table 3.

1 Experimental Example 3 In Experimental Example 1, the acetyl starch of Sample No. 041O was used as the processed starch, and the phosphoric acid crosslinked hydroxypropyl starch of Sample No. 33 was used as the crosslinked starch at the ratios shown in Table 4, and the following procedures were carried out in the same manner. The results are shown in Table 5.

2-4 Table 3 Example 1 Sample N was added to 80 parts of semi-strong wheat flour with a gluten content of 10.3%.
Add and mix 12 parts of acetyl starch of sample No. 9 and 8 parts of phosphoric acid cross-linked acetyl starch of sample No. 30, and add 3 parts of common salt to this.
37 parts of a saline solution was added and kneaded, and fresh udon noodles were obtained using a noodle-making roll and a rotary cutting blade (No. 10) according to a conventional method. Divide this raw udon into two parts, one part is immediately boiled in boiling water to a moisture content of 73% to make boiled udon noodles, and the other part is made into raw udon noodles in a bag, stored in the refrigerator for a week, then boiled in the same way, washed with water, and cooled. After 1 hour, boil again for approx.
Cooked in 0 seconds, added soup, then heated to room temperature for 30 seconds.
I let it sit for a minute and tried it. As a control, neutral wheat flour with a gluten content of 8.5% was used and produced in the same manner. 10 panelists
The results of the evaluation were that both raw udon and boiled udon were good immediately, and clearly superior to IQ after 30 minutes, confirming the effect of the addition.

4 Example 2 Sample N was added to 55 parts of semi-strong wheat flour with a gluten content of 11.5%.
o, 15 parts of hydroxypropyl starch of 16 and sample no.
, 25 parts of phosphoric acid-crosslinked hydroxypropyl starch of 34, 5 parts of active gluten, and a small amount of yellow pigment were added and mixed, and to this was added a solution of 0.2 parts of powdered kanzui and 2 parts of common salt dissolved in 36 parts of water. The mixture was kneaded, and raw Chinese noodles were obtained using a noodle roll and a rotary cutting blade (No. 20) according to a conventional method. This was boiled in boiling water to a moisture content of 67%, washed with water, cooled, and evaluated in the same manner as in Example 1. A sample produced in the same manner using only semi-strong wheat flour as the main ingredient was used as a control. Not only was the food texture significantly superior after 30 minutes, but the texture immediately after was also good.

5 Example 3 55 parts of semi-strong wheat flour with gluten content fd 11.2%, Sample No. 4, 25 parts of hypo-treated starch, Sample No. 33, 15 parts of phosphoric acid cross-linked hydroxypropyl starch, 5 parts of active gluten, and 0 parts of guar gum. , 1 part of whole egg powder and 0.4 parts of whole egg powder were added and mixed, and to this was added a solution of 1.5 parts of common salt and 0.2 parts of powdered kanzu dissolved in 35 parts of water, kneaded, and mixed with a mallet in the usual manner. That's it! ! Noodle strings were obtained using a noodle roll and a rotating cutting blade (No. 18). This was steamed for 2 minutes in saturated steam, then 2
The noodles are separated and dried in a hot bath at about 95°C to a moisture content of about 5% to obtain non-fried noodles. On the other hand, fried noodles were fried in cooking oil at about 145°C to obtain fried noodles with a moisture content of about 4.5%. A control product was produced in the same manner using only semi-strong wheat flour as the main ingredient.

Hot water was poured over the non-fried instant noodles and the fried instant noodles obtained here, and the time required for restoration was compared, as well as the texture immediately after restoration and the texture after being left at room temperature for 20 minutes.

Not only was there a remarkable superiority in texture after 20 minutes, but the restorability and texture immediately after was also good.

(Hereafter "two) 7

Claims (4)

[Claims] (1) During the production of noodles, gluten is present in the noodle raw material in an amount of approximately 7 to 17% by weight, with or without the addition of active gluten.
In the state in which wheat flour, processed starch and cross-linked starch are used as the main raw materials for making noodles, the ratio (weight) of the total amount of processed starch and cross-linked starch to wheat flour is 95:5 to 0:100. In addition, the ratio (weight) of processed starch and crosslinked starch is 80:20 to 20:
80. A method for producing noodles, characterized in that: (2) The modified starch is one or more selected from mild sodium hypochlorite treated starch, acetyl starch, and hydroxypropyl starch, and the crosslinked starch is phosphoric acid crosslinked starch,
2. The method according to item 1, characterized in that one or more selected from phosphoric acid crosslinked acetyl starch and phosphoric acid crosslinked hydroxypropyl starch. (3) The production method according to item 1, wherein the gelatinization initiation temperature of the processed starch is higher than the gelatinization initiation temperature of the crosslinked starch. (4) When measuring the Brabender amylogrographic viscosity of cross-linked starch with a bone dry matter concentration of 6% using 1% saline, “94
The manufacturing method according to item 1, wherein the processed starch has a viscosity of 500 BU or more and has a viscosity of 500 BU or more, and the viscosity of the processed starch is 500 BU or more when similarly measured.