JPH0421459B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing cold noodles, and more specifically,
This invention relates to a method for producing cold noodles, which is characterized by steaming raw noodles obtained by adding pregelatinized starch and molding them in water at room temperature. [Prior art] "Cold noodles" are noodles whose main ingredients are grain flour such as wheat flour or buckwheat flour, and starch such as potato starch, sweet potato starch, wheat starch, or corn starch, and were eaten in North Korea. However, this dish spread to Korea, and recently it has become a popular dish in Japan as well. Cold noodles are made by adding the above flour and starch to hot water (about 90℃)
It is manufactured by adding, kneading, and forming dough. However, using hot water was time-consuming and dangerous. On the other hand, the present inventor has previously discovered that by mixing an appropriate amount of pregelatinized starch with the conventional cold noodle raw material flour described above, it is possible to make noodles using room temperature water in the same way as conventional general noodles ( (See specification of Japanese Patent Application No. 155549/1983). This method requires 30-70 parts of wheat flour, 70-30 parts of starch,
It is characterized by adding an appropriate amount of water and, if necessary, an appropriate amount of ethanol, salt, and starch powder to 2 to 5 parts of pregelatinized starch, kneading the mixture, and molding it by a conventional method. However, the above-mentioned hot water noodle cold noodles were not satisfactory in texture in terms of smoothness and elasticity. Furthermore, when making noodles using room temperature water instead of hot water, there was a drawback that the noodles were not well connected and the texture was too hard. Furthermore, when pregelatinized starch was added, there was a tendency that it was difficult to obtain a texture, especially a crunchy and crisp texture. [Object of the Invention] Therefore, an object of the present invention is to provide a method for producing cold noodles that have well-connected noodles, are smooth and elastic, and have a crisp texture. [Structure of the Invention] The above object of the present invention is to contain 30 to 70 parts of starch, 70 to 70 parts of starch,
This is achieved by mixing and kneading 30 parts of pregelatinized starch, 2 to 5 parts of pregelatinized starch, adding an appropriate amount of water and, if necessary, ethanol, salt, and starch powder, and steaming the resulting raw noodles. In the present invention, wheat flour, buckwheat flour, etc. are used as the grain flour. You may also use a mixture of wheat flour and buckwheat flour. As the starch, potato starch, sweet potato starch, wheat starch, corn starch, etc. can be used. Particularly preferred are potato starch and sweet potato starch. Pregelatinized starch is obtained by adding α to the above starch using a conventional method.
Use the converted version. The raw material for the pregelatinized starch may be of the same kind as the starch to be mixed with the grain flour such as wheat flour or buckwheat flour, or of a different kind. The appropriate amount of pregelatinized starch to be used is 2 to 5 parts per 100 parts of the total amount of flour such as wheat flour or buckwheat flour and starch. If the amount is more or less than this range, it will be difficult to make dough with water at room temperature. Add 34 to 40 parts of water to 100 parts of flour and starch in total and knead. At this time, 0 to 1 part of salt, 0 part of flour
~0.5 part, 2-4 parts of ethanol may be added.
Salt astringens the gluten and improves the handling (workability) of the noodles. In addition, ethanol has a bactericidal effect,
It has the effect of improving storage stability. In the present invention, it is preferable to use water at room temperature, for example, water at 20 to 30°C. However, hot water at about 90°C, which is normally used in the production of cold noodles, may also be used. In this case, the noodles will have a better connection, but the texture will be less smooth and elastic, making it undesirable. [Effects of the Invention] One of the features of the present invention is that the raw noodles thus obtained are steamed for an appropriate time, for example, about 1 to 10 minutes, preferably about 2 to 7 minutes. By adding this steaming step, the cold noodles obtained by further boiling the noodles have a crunchy texture and a preferable chewy texture compared to those obtained when the steaming step is omitted. Furthermore, according to the present invention,
Noodle dough can be made with room-temperature water to create viscosity in the presence of pregelatinized starch and improve the connection of the noodle dough. Cold noodles made using room temperature water in the present invention have a smoother texture and better elasticity than conventional cold noodles made using hot water from raw material flour that does not contain pregelatinized starch. [Example] Hereinafter, the present invention will be explained in more detail with reference to Examples. In addition, in this specification, "part" shows a weight part. Example 1 For 100 parts of the main raw material blended with 63 parts of wheat flour, 32 parts of potato starch, and 5 parts of pregelatinized potato starch, 36 parts of water at 23°C was added.
1 part, 0.5 part of salt, 0.5 part of flour, and 2 parts of ethyl alcohol, mixed in a horizontal mixer for 15 minutes, rolled in a conventional manner (final noodle thickness 1.4 mm), and then rolled into a square with an incisor count of #18. and cut it to produce raw noodles. The raw noodles were placed in a steamer and steamed for 2 minutes, then cooled in the air.Then, the steamed noodles were boiled for 2 minutes and 20 seconds, washed with water, and eaten. Comparative Example 1 The same procedure as in Example 1 was repeated except that the main raw materials for cold noodles were 63 parts of wheat flour and 37 parts of potato starch. Comparative Example 2 The same treatment as in Example 1 was performed except that the steaming step was omitted. The textures of the cold noodles produced in Example 1 and Comparative Examples 1 and 2 were compared. The texture was evaluated by 10 panelists using a two-point comparison method for each item shown in the table below.

[Table] According to the results, the steamed noodles (containing pregelatinized starch) produced according to the present invention have superior smoothness and elasticity, and are not hard compared to conventional steamed noodles (containing pregelatinized starch). It can be seen that the crunchy feeling was also moderate, indicating a good overall evaluation result.

[Table] From the results, it can be seen that the steamed noodles produced according to the present invention are moderately hard and have a moderate crunchy feeling compared to conventional raw noodles, and show good results in terms of overall evaluation.

Claims (1)

[Claims] 1 30-70 parts of flour, 70-30 parts of starch, 2-2 of pregelatinized starch
A method for producing cold noodles, which comprises adding an appropriate amount of water and, if necessary, appropriate amounts of ethanol, salt, and starch powder to 5 parts, kneading the mixture, and steaming the raw noodles obtained by molding in a conventional manner.