JPH04166047A - Chinese noodle and production thereof - Google Patents

Abstract

PURPOSE:To obtain Chinese noodles extremely firm in texture, resistant to extension even after boiled, by mixing Chinese noodle stock with 'konjak' jelly into noodle dough. CONSTITUTION:The objective Chinese noodles can be obtained by mixing Chinese noodle stock with 'konjak' jelly into noodle dough. The 'konjak' jelly can be produced preferably through the following process: water is added to 'konjak' powder to effect swelling and dissolution, and the resulting product is admixed with a basic amino acid and/or basic salt followed by heating and then cooling.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to Chinese noodles mixed with konnyaku jelly and a method for producing the same.

In the present invention, extremely firm Chinese noodles can be produced by mixing konnyaku jelly with Chinese noodle raw materials to form noodle dough.

Therefore, it is highly preferred by lovers of strong Chinese noodles.

(Prior Art and Problems) Generally, Chinese noodles are manufactured by adding brine to wheat flour and mixing well to form noodle dough.

Furthermore, Chinese noodles come in various thicknesses, such as thick and thin, but regardless of the thickness, there is a general tendency for those with firmness to be preferred.

However, even with sufficient kneading technology, it is quite difficult to make Chinese noodles that are firm and maintain their firmness even after boiling.

(Means for Solving the Problem) As a result of intensive research in search of Chinese noodles that remain firm even after boiling, the inventor of the present invention found that by mixing konnyaku jelly, Chinese noodles with firmness were created. I was able to get it.

In the present invention, by mixing konnyaku jelly at the time of mixing raw materials for Chinese noodles to make a dough, and making this into noodle strings to make Chinese noodles, it is possible to make Chinese noodles that are extremely firm and difficult to stretch even after boiling. It was made.

The konjac jelly used in the present invention can be made by adding water to konjac powder to swell and dissolve it, then adding and mixing basic amino acids, basic salts, or a mixture of both; or adding basic amino acids, basic salts, or a mixture of both in advance. It is produced by adding mixed water to konjac flour; or by pre-mixing konjac flour with basic amino acids, basic salts, or a mixture of both, and then adding water to the mixture to swell and dissolve the mixture, which is then heated and cooled. Ru.

The konjac flour used here can be any of konjac yam, dried and crushed konjac yam, or purified konjac yam.

Further, the basic amino acids used usually include arginine, histidine, lysine, silurine, ornithine, etc. alone or in combination.

Particularly preferred are arginine or lysine.

The amount of basic amino acids used is 1.2 per konnyaku flour.
It is preferably 5 to 15% by weight.

By using basic amino acids, it is possible to take advantage of the high pH buffering properties of basic amino acids, resulting in stable PO and jelly with stable quality.Although it is alkaline, it does not have an alkaline taste. The advantage is that konnyaku jelly with good taste can be obtained.

In addition, as a basic substance, usually 1 to 1-lium citric acid,
Sodium tartrate, malic acid 1-lium, acetate 1-
organic acid salts such as sodium lactate, mono-lithium succinate, mono-lithium polyphosphate, sodium pyrophosphate, mono-lithium metaphosphate, and mono-lithium phosphoric acid.
phosphates such as potassium polyphosphate, potassium pyrophosphate, potassium metaphosphate, di-tripotassium phosphate, and carbonate.
Carbonates such as potassium carbonate, calcium carbonate, and magnesium carbonate; sulfates such as potassium sulfate, sodium sulfate, calcium sulfate, and magnesium sulfate; and sodium hydroxide, potassium hydroxide, etc. alone or in combination. . As shown in these examples, any basic food-grade salt can be used as the basic salt of the present invention.

In addition, in order to have a buffer effect, each acid or acidic salt may be combined and used in a combination that ultimately makes the pH alkaline. In that case, examples of acid and basic salts include citric acid, tartaric acid, malic acid, acetic acid, lactic acid,
Phosphoric acid, monosodium phosphate, monopotassium phosphate, etc. are used. The amount used is preferably 0.01 to 5% based on konjac flour.

By using basic amino acids and basic salts together,
Although basic amino acids have a high pH buffering ability and can provide a stable pH, it is difficult to set the pH value arbitrarily, and basic salts have a low pH buffering ability, but it is possible to adjust the pH value arbitrarily by selecting the substance. By skillfully combining the ability to adjust the pH, it has become possible to easily set the pH, suppress pH fluctuations due to raw materials and water used, and produce uniform konjac jelly.

The konjac jelly used in the present invention is different from the so-called konjac paste, which is made by swelling konjac powder with water. It is also different from konnyaku gel, which is obtained by adding alkali and heating. This konnyaku jelly has properties that are exactly between the two.

Next, a method for producing konnyaku jelly will be explained. First, 20 to 40 times as much water is added to konnyaku powder to swell and dissolve it. Add basic amino acids, basic salts, or a mixture of both to this konjac paste and mix well. Alternatively, a basic amino acid, a basic salt, or a mixture of both is mixed and dissolved in 20 to 40 times as much water as the konjac flour, and the konjac flour is swollen and dissolved by this dissolution. Furthermore, as an alternative method, basic amino acids, basic salts, or a mixture of both are mixed in advance with konjac flour, and then 20 to 40 times as much water as the konjac flour is added and mixed to swell and dissolve; swell and dissolve to form konjac glue. The desired konjac jelly can be obtained by heating under alkaline conditions and then cooling.

The heating temperature and time are adjusted depending on the concentration of salts used, pH 1, and the desired physical properties of konjac jelly. When the po of konjac paste is high, the heating time is short, and when the pH is low, the heating time is long.

This konjac jelly needs to be heated to an alkaline condition, and the pH of the resulting konjac jelly is 8.
．． It is desirable to adjust the pH to a range of 0 to 10.5, preferably 8.2 to 10.0 before heating.

In this case, a combination of conditions is selected in which the heating temperature is 60 to 95°C and the heating time is 5 to 210 minutes.

In addition, the preferable combination of pl+, temperature, and time is such that the p++ of the resulting konnyaku jelly is 8.0 to 10.5.
, preferably so that po falls within the range of 8.2 to 10.0, and for this purpose, it is desirable to find their optimal combination conditions through preliminary experiments.

This heating is finished before the konjac paste gels.

If the proper heating conditions are exceeded, the konjac paste turns into a gel and loses its miscibility with other ingredients, which is a characteristic of the konjac jelly of the present invention. Furthermore, if the heating conditions are low, gelling ability cannot be obtained by reheating, and the product remains pasty forever, resulting in a food material that is simply the same as konjac paste swollen in water.

Once heated, it is necessary to quickly cool the mixture to stop the reaction; if this step is omitted, the konnyaku paste will turn into a gel.

The pl+ of the konjac celery is 8.0-10.
5, preferably 8.2 to 10.0. pH1,0,
If the pH exceeds 5, it will become ordinary konjac, making it difficult to mix with other foods, and if the pH is less than 8.0, it will remain glue-like and will not solidify, reducing the product value, which is undesirable. .

In the present invention, mixing of konnyaku jelly can be applied to various Chinese noodles.

When adding konjac jelly to flour, it is best to add konjac jelly at the same time as brine and mix.

Konjac jelly itself has the property of gelling when stirred or heated, and by making it even more alkaline, a stronger gel can be created. During the production of Chinese noodles, brine is added to the noodle dough, creating strong alkalinity that gives the noodles firmness. By adding konnyaku jelly to this, the alkali from the brine causes the konnyaku jelly to form an even stronger gel, resulting in This will strengthen the chewiness of the noodles.

The amount of konnyaku jelly added is 5 to 100 parts by weight, preferably 10 to 70 parts by weight, per 100 parts by weight of wheat flour.
It is preferably about 20 to 50 parts by weight, more preferably about 20 to 50 parts by weight.

Next, examples of the present invention will be shown.

Example: 1 kg of wheat flour (strong flour), 1.3 g of brine, 1.5 g of salt
Dissolve in 70 mu of water, add, and add 28 mu of konnyaku powder.
Add 1,000 mρ of 0.5% sodium carbonate solution to g, swell while stirring, leave for another 2 hours, heat at 80°C for 10 minutes, then add 300 g of cooled konnyaku jelly, disperse well, spread water throughout, and form noodle dough. It was adjusted.

This product was aged at room temperature for 1 hour, then rolled and cut to obtain Chinese noodles. These Chinese noodles had a chewy texture and were difficult to spread when boiled.

Agent Patent Attorney 1) Parent Male

Claims (2)

[Claims] (1) Chinese noodles mixed with konnyaku jelly. (2) A method for producing Chinese noodles, which comprises mixing raw materials for Chinese noodles and konnyaku jelly to form noodle dough.