JPH04341152A - Production of aged noodle - Google Patents

Abstract

PURPOSE:To obtain aged noodles deliverable at normal temperature without losing flavor by kneading grain flour with water at a water content of <=a given value, making noodles, treating the noodles under a specific condition, sealing and packing the treated noodles and a disoxidant into an antimicrobial film, and aging at a specific temperature for a specific time. CONSTITUTION:Grain flour is kneaded with water at >=40wt.% water content, made into noodles, the prepared long strips are dried at 1-10 deg.C low temperature at 30-80 % relative humidity for 1-5 hours, water activity value of the long strips are dropped to 0.8-0.90, the noodles and a dioxidant, for example, are sealed and packed into an antimicrobial film having the innermost layer of packaging material mixed with a synthetic zeolite retaining silver ion and aged at -5 to 0 deg.C for 24-168 hours to give the objective aged noodles.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing aged noodles that can be distributed at room temperature while retaining the flavor of raw noodles.

0002

[Prior Art] (1) Among the conventional noodle-making methods with low and high water content, the most representative examples of making delicious noodles are "hand-made udon" and "hand-stretched somen".
The multi-water noodle making method represented by is the original way to make delicious noodles.
Nevertheless, in terms of workability, (a) In the case of high-hydration mixing, when a general mixer is used, the dough becomes lumpy, making it inconvenient to feed it to the next noodle-making roll. (b) In the case of dried noodles, there is also a known erroneous opinion that in order to improve drying efficiency, it is better to add as little water as possible to produce fresh noodles with a low water content. Both (a) and (b) above are recognized to be caused by careless manufacturing measures on the part of the manufacturer. but,"
The first step in "making delicious noodles" is water turning (hydration), and regardless of the difficulty of the process, the first condition is to generate a highly hydrated noodle dough and form it into noodles.

(2) Misunderstood noodle-making ripening According to the following dictionary, (a) ``[English: ripening] A substance is left at an appropriate temperature for a long period of time, and during that time it is gradually aged. (b) "Proteins, fats, etc. in foods." It means that carbohydrates, etc. decompose properly without spoiling due to the action of enzymes, microorganisms, salts, etc., and take on a special flavor.'' (Comprehensive Food Encyclopedia, Dobun Shoin, published May 1, 1980, Vol. 42
In the case of noodle making, the comprehensive food encyclopedia cited in (b) seems to be appropriate for the meaning of aging, but there are currently no misunderstandings in technical books or editorials on noodle making. There is a theory of noodle aging.

[0004] Since ancient times, there has been an oral tradition that says, ``If you roll udon noodles and let them rest immediately without cutting them, you will get delicious udon noodles.'' This is because various changes occur during the aging period, and some experts call this "aging." This aging system includes an explanation of the three stages of aging methods: ■mixing dough, ■coarse noodle strips, and ■cutting raw noodles. However, rather than aging, it is more accurate to say that the mixing dough in (■) is a hydration phenomenon, in which the flour and water become acquainted with each other, and this is the basis of mixing. By the way, in the case of udon noodles, in the winter and in cold regions, it takes a long time to age the noodles (called ``yūnake'' or ``yoi-nake''), and in the summer, it requires a relatively short time (called ``asa-nake''). ) is considered good. This refers to the finish of the dough, and is different from the original meaning of aging.

(3) Teachings of “cold somen,” “cold dried udon,” and “soba 3-tate” Proteins in wheat flour = gliadin and glutenin, and gluten is produced by soaking in water. Ru. This is a highly sticky substance that is sticky and is important as a ``binding'' for noodle dough, but flour contains ``starch'' that has a composition ratio of about 7 times that of this protein, so it is difficult to dissolve in water. The fusion (hydration) of these is the starting point for making delicious udon noodles. As a means of satisfying this, I mentioned the production of highly water-added noodle dough and "Nekashi" as an oral tradition from the ancients, but the main point I would like to discuss in this article is
These are the temperature conditions during ripening. Noodles made during the winter, such as “cold somen” and “cold dried udon,”
Just as Kanjikomi Sake is said to be ``delicious,'' there is an empirical track record. As shown in the above-mentioned "Comprehensive Food Encyclopedia," ripening means "proper decomposition of food without spoiling, and taking on a special aroma and taste," and this is where food grown in the "cold" temperature prevents spoilage. There is a ``reason'' behind which the noodles are delicious.

[0006] Another teaching is the ``Santate of Soba.'' Soba has very strong enzyme activity, and its unique flavor quickly disappears. Therefore, “soba flour is freshly ground” and “soba is freshly made”
There is an ancient ``Three Fresh Teachings'' that says that ``freshly boiled'' food tastes better. However, this was only applied at room temperature. The present inventor explored "improvement of taste" and scientifically understood "oral tradition" from the "experience of the elderly", as well as the "aging effect of food" and the "age of satiation".
The present invention was achieved through extensive research aimed at creating new foods that are both delicious and safe.

[0007]

[Problems to be Solved by the Invention] The present invention reduces the moisture content of the product as much as possible without losing the flavor of raw noodles, enables long-term distribution at room temperature, and is more delicious than freshly made noodles. The challenge was to tighten it.

[0008]

[Means for solving the problem] (1) After kneading grain flour at a water addition rate of 40% by weight or more and making noodles according to a conventional method, (2) the obtained noodle strings are heated at a temperature of 1 to 10°C. Drying at a low temperature for about 1 to 5 hours at a relative humidity of 30 to 80% lowers the water activity value of the noodle strings to 0.80 to 0.90. (4) After sealing and packaging with a plastic film, the product is aged in a temperature range of -5 to 0°C for 24 to 168 hours.

[0009]

[Operation] The reason for low-temperature drying at a temperature of 1 to 10°C and relative humidity of 30 to 80% is to lower the water activity value while suppressing microbial activity as much as possible. The purpose of setting the water activity value to 0.80 to 0.90 is to improve the storage stability of the noodles and to create a moisture range that can provide a ripening effect in subsequent processes. Table 1 below
The free amino acid analysis values of the noodles obtained in Example 1 and the noodles with the same formulation immediately after noodle making are shown.

[Table 1] As shown in this table, the noodles obtained by the present invention have an increased number of delicious amino acids (glutamic acid, aspartic acid, alanine) and a higher number of bitter amino acids (
isoleucine, methionine, leucine) are decreased. This fact also proves that the noodles according to the present invention have increased flavor due to the aging effect. A graph of this is shown in FIG. 1 (tasty amino acid group) and FIG. 2 (bitter amino acid group). Further, the reason for aging at -5 to 0°C for 24 to 168 hours is to bring out the flavor of the noodles, but it varies depending on the amount of salt added, and it is preferable to ripen at 0°C or below to just before freezing. Furthermore, the reason why an oxygen absorber and an antibacterial film are used is to enable distribution at room temperature. As an antibacterial film, we used a freshness-preserving packaging material (manufactured by Toppan Printing Co., Ltd.), which contains synthetic zeolite that retains silver ions mixed into the innermost layer of the packaging material, which has antibacterial properties and maintains freshness. It has been proven that it has a retention effect and does not migrate into food.

0010

【Example】

Example 1 Flour: Yuri Star Mark (manufactured by Hoshino Bussan Co., Ltd.) 100%
Salt water concentration: 10 Baume water amount: 45% (based on flour) The noodle strips were kneaded, compounded and rolled using a conventional method, and were made into linear shapes (thickness: 2 mm, width: 3 mm) using a No. 10 square cutting blade, and hung on a pole. It was dried for 3 hours at a temperature of 5°C and a relative humidity of 70% until the water activity value was 0.
．． I got 89 udon noodles. This is a deoxidizing material (Secur D)
T-500 (manufactured by Nisso Shoji Co., Ltd.) and a freshness-preserving packaging material (manufactured by Toppan Printing Co., Ltd.) and aged at -3° C. for 120 hours to obtain a product. After boiling for 12 minutes and soaking in water, I ate it and it was very delicious.

Example 2 Wheat flour: Yuri Star Mark (manufactured by Hoshino Bussan Co., Ltd.) 90% Starch: Potato starch
10% Salt water concentration: 10 Baume water amount: 45% (based on flour) The noodle strips were kneaded, compounded and rolled using a conventional method, and were made into linear shapes (thickness: 2 mm, width: 3 mm) using a No. 10 square cutting blade. Hang on a pole and dry for 3 hours at a temperature of 5℃ and relative humidity of 70% until the water activity value is 0.
．． I got 89 udon noodles. This is a deoxidizing material (Secur D)
T-500 (manufactured by Nisso Shoji Co., Ltd.) and a freshness-preserving packaging material (manufactured by Toppan Printing Co., Ltd.) and aged at -3° C. for 120 hours to obtain a product. After boiling it for 11 minutes and soaking it in water, I ate it and it was very delicious.

Example 3 Wheat flour: Yuri Star Mark (manufactured by Hoshino Bussan Co., Ltd.) 90% Starch: Processed tapioca starch
10% Salt water concentration: 10 Baume water amount: 45% (based on flour) The noodle strips were kneaded, compounded and rolled using a conventional method, and were made into linear shapes (thickness: 2 mm, width: 3 mm) using a No. 10 square cutting blade. Hang on a pole and dry for 3 hours at a temperature of 5℃ and relative humidity of 70% until the water activity value is 0.
．． I got 89 udon noodles. This is a deoxidizing material (Secur D)
T-500 (manufactured by Nisso Shoji Co., Ltd.) and a freshness-preserving packaging material (manufactured by Toppan Printing Co., Ltd.) and aged at -3° C. for 120 hours to obtain a product. After boiling it for 11 minutes and soaking it in water, I ate it and it was very delicious.

[0013]

[Effects of the invention] ■ By reducing the moisture content of the product while retaining the flavor of raw noodles, and by using the above-mentioned special packaging material (freshness-preserving packaging material) and the above-mentioned deoxidizing material, it has become possible to distribute the product at room temperature. ■ Even when left at room temperature, there was no binding (sticking) between the noodle strings, eliminating concerns about handling at the consumer stage. ■ The best before period is longer, and the sales area, sales period,
It has become possible to expand distribution channels.

[Brief explanation of drawings]

FIG. 1 is a diagram showing that the noodles obtained according to the present invention have more delicious amino acid groups than the noodles immediately after making the noodles.

FIG. 2 is a diagram showing that the noodles obtained according to the present invention contain fewer bitter amino acids than the noodles immediately after making the noodles.

Claims (1)

[Claims] Claim 1: After kneading grain flour at a water addition rate of 40% by weight or more and making noodles according to a conventional method, the resulting noodle strings are heated at a temperature of 1 to 10°C and a relative humidity of 30 to 80%. , about 1
Dry at low temperature for ~5 hours to reduce the water activity value of the noodle strings to 0.80~0.
．． 90, sealed and packaged with an antibacterial film together with an oxygen absorber, and then aged for 24 to 168 hours in a temperature range of -5 to 0°C to obtain a product that can be distributed at room temperature. A method for producing aged noodles.