JPH05292908A - Production of noodles - Google Patents

Abstract

PURPOSE:To simply obtain noodles having stiffness and good crisp, excellent in texture and taste and useful for thin wheat noodle, wheat noodle, etc., by adding specific amounts of oils and fats and lipase to flours. CONSTITUTION:0.5-2wt.% oils and fats such as salad oil and 500-2000unit/g lipase are added to flours such as wheat flour to provide the objective noodles.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing noodles.
More specifically, the present invention relates to a method for producing noodles that is supple and crisp, and that has a good texture and taste.

[0002]

2. Description of the Related Art In recent years, with the progress of noodle making technology, even with mechanical noodles, it is possible to obtain noodles that have a texture similar to hand-made or hand-rolled noodles, that is, have a firmness and elasticity and are crisp. However, there are still unsatisfactory aspects, and there is a demand for noodles having a better texture and taste.

On the other hand, hand-rolled noodles are usually kneaded with flour mixed with water and salt to form a dough, which is spread-turned-rolled-oiled back-normalized-twisted-rolled-in order. It is manufactured through extremely complicated and laborious processes such as drying-cutting-bunching. The hand-rolled somen noodles produced through such complicated steps may be shipped immediately as they are, but they are not immediately shipped, but packed in a wooden box with a gap, and stacked in multiple stages in a warehouse. When it is stored and allowed to go through the hot and humid rainy season to cause so-called "yaku (drowning)", the oily odor of the applied oil is removed, and moreover, the composition of the noodles themselves changes and they are boiled and melted. It is possible to obtain some noodles having a small amount of elasticity, a good crispness, a good texture and a good taste. For this reason, the hand-rolled somen noodles that have caused troubles have a high demand although they are quite expensive.

However, hand-rolled noodles, especially hand-rolled noodles that are particularly troublesome, are complicated and time-consuming, as is apparent from the above-mentioned manufacturing process, and moreover, they are extremely difficult to manufacture due to the need to pass the rainy season. It takes a long time.
Therefore, there is a demand for a method capable of easily and quickly producing noodles having excellent texture and taste such as in troublesome noodles by machine-made noodles, and the applicant has Has developed and applied for a method for solving such a requirement (Japanese Patent Publication No. 48-34223).

The above-mentioned Japanese Patent Publication No. 48-34 by the present applicant
The method of Japanese Patent No. 223 is to knead or apply a hydrolyzate of an oil or fat having a fatty acid having a large number of double bonds or a purified fatty acid having a double bond in the manufacturing process of noodles, and As the hydrolyzate, one obtained by previously hydrolyzing fats and oils with alkali or lipase is used. In the case of this method, mechanical noodles can easily provide noodles having a texture and a taste similar to the troubled hand-rolled noodles and having a firmness and crispness.

Then, the present inventors further researched the above method using an oil and fat containing a free fatty acid having a large number of double bonds, which is hydrolyzed by lipase and the like. Instead of the above method of kneading or applying afterwards, a specific amount of oil and fat and a specific amount of lipase are directly added directly to the raw material powder or dough for noodles to produce noodles, and the firmness of the waist and the chewyness are further improved. The present invention has been completed by finding that simple noodles can be easily produced by machine-made noodles.

Generally, when fats and oils are added during kneading in the noodle making process, the whole noodle quality becomes hard and crisp, and when lipase is directly added to the noodle dough, it is used for a cutting blade or the like during the production of noodles. It has long been considered that the quality of noodles deteriorates because it acts on the oils and fats originally contained in the oils and flours and inhibits the formation of dough, and a specific amount of oils and fats and a specific amount of lipase are used as raw material powders. The above-mentioned findings by the present inventors that the noodles having a good texture and taste can be obtained by directly adding the noodles directly to the dough or the dough to produce the noodles are completely unexpected from such conventional knowledge. is there.

Therefore, according to the present invention, with respect to cereal flours such as wheat flour, 0.5 to 2% by weight of oils and fats and 5 parts of lipase are used.
The method for producing noodles is characterized by adding 0.00 to 2000 units / g. Here, the flours such as wheat flour referred to in the present invention, wheat flour, rice flour, barley flour, flour such as buckwheat flour,
Starch such as corn starch, potato starch, soybean flour, etc.

In the present invention, it is necessary to add 0.5 to 2% by weight of oils and fats (hereinafter simply referred to as "%") to cereals such as wheat flour, especially 0.3 to 1. 3%
It is preferable to add it. If the amount of fats and oils added is less than 0.5%, the troublesome noodles that are the object of the present invention, that is, noodles rich in elasticity and having a crisp texture and a good taste cannot be obtained. On the other hand, if it exceeds 2%, a strong oily odor remains on the noodles. Examples of the oils and fats include vegetable oils such as salad oil, cottonseed oil, and soybean white squeezing oil. Among them, salad oil is preferable because of its low oily odor.

Further, in the present invention, it is necessary to add 500 to 2000 units of lipase (hereinafter referred to as U / g) to 1 g of wheat flour, which is 1000 to 150.
It is particularly preferable to add 0 U / g. If the amount of lipase added is less than 500 U / g, the object of the present invention will not be achieved, while if it is more than 2000 U / g, the enzymatic reaction will proceed too far and the texture will be rather poor. As the lipase, any one can be used, but for example, those derived from microorganisms such as the genus Rhizopus are preferable in terms of stability and availability, and such lipase is “lipiase” [Nagase Sangyo Co., Ltd.]. Manufactured] and the like.

The above-mentioned "lipase titer (U / g)" in the present invention means "Enzyme Utilization Handbook", first edition, pp. 230-233, published by Jishin Shokan Co., Ltd. (Showa 5).
The value measured according to the method described in the section "4.6 Method of measuring lipase" on June 25, 5).

The fats and oils and the lipase may be added at any time before the kneading of the noodle dough is completed, for example, before the water is added to the raw material powder, when the water is added, or when the dough after the water addition is kneaded. can do. The fats and oils and the lipase may be added simultaneously or sequentially. In particular, it is desirable that the lipase is dispersed or dissolved in water in advance and added to the raw material powder or the dough kneaded to some extent so that the lipase can be uniformly dispersed in the dough. Among them, when the added water is saline, the added water is divided into two, and one is the saline in which the fats and oils are dispersed,
The other is water in which lipase is dissolved, and a method of adding these at the same time or separately does not inactivate the lipase,
It is also preferable in that the oil or fat is not previously decomposed.

In producing noodles, in addition to oils and fats and lipase, salt and other components (eg emulsifiers) usually used in the production of noodles can be appropriately used if necessary.

In the production of noodles, any ordinary noodle making method and noodle making apparatus can be adopted, and the noodle making method and noodle making apparatus are appropriately selected according to the type of noodles to be produced. Is good. In particular, after kneading the dough to which salt and fats and oils have been added, the dough is aged at a temperature of about 20 to 35 ° C. for a predetermined time (usually 0.5 to 1.5 hours), and then the noodles are rolled. It is desirable to produce a band, because noodles having a chewy and chewy texture and a good texture and taste can be obtained.

By the method of the present invention, it is possible to produce dry noodles such as noodles, cold wheat, udon and kishimen, and semi-dried noodles and raw noodles of those noodles. Among them, the method of the present invention includes dried noodles, Suitable for making cold wheat and udon. Further, the method of the present invention is particularly suitable for machine-made noodles, but is not limited thereto, and can be adopted for production of hand-rolled noodles and hand-made noodles.

[0016]

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples. In addition, in the following Examples and the like, the texture and taste of the obtained noodles were evaluated by 10 panelists according to the following evaluation criteria, and the average value was taken.

Evaluation Criteria for Texture : 5 ... Excellent in elasticity, crisp, and very good. 4 ... Slightly elastic, crisp and good. 3 ... Slightly elastic, slightly crisp, and slightly good. 2 ... Slightly lacking in elasticity and slightly crisp. 1 ... It has no elasticity at all and has poor crispness.

Evaluation Criteria for Tasting : 5 ... Very favorable flavor with umami taste. 4 ... A pleasant flavor with a slight umami taste. 3 ... Slightly pleasant flavor with a slight umami taste. 2 ... Slightly oily odor and no umami. 1 ... It has a strong odor of oil and has no umami.

[0019]

【Example】

<< Example 1 >> 1000 g of wheat flour (medium strength flour) and 3 parts of salt
After adding 0 g, 10 g of salad oil and 250 g of water and preliminarily kneading with a mixer, lipase ["lipase A-10" manufactured by Nagase & Co., Ltd., titer; 10,000 per 1 g of enzyme].
[00U] to 100% water to the following titer (U / g)
What was previously dispersed in g was added and further kneaded, and this kneaded dough was aged at room temperature (27 ° C.) for 1 hour. Then it is rolled in stages to a final thickness of about 1.
Noodle strips were manufactured by rolling to 0 mm and cut with a # 30 cutting blade. The resulting noodles were dried by a conventional method to obtain dry noodles (water content 14.0%).

100 g of the dried noodles obtained above were boiled in 1 liter of boiling water for 2 minutes until they became edible, and all were boiled to obtain 290% boiled noodles. The texture and taste of the obtained noodles were evaluated by 10 panelists according to the above-mentioned evaluation criteria, and the average value was taken. The results are shown in Table 1 below. In addition, for reference, obtain a commercially available hand-rolled somen noodle, boil it that caused the rainy season to boil in the same manner as above, and have the panelists eat it and evaluate its texture and taste. The results obtained are also shown in Table 1.

[0021]

[Table 1]

From the results of Table 1 above, when the amount of lipase added was in the range of 500 to 2000 U / g, noodles having a good texture and taste comparable to the troubled commercially available hand-rolled noodles were machine-made noodles. You can see that

Example 2 Wheat flour (medium strength flour) 1000
After adding 30 g of salt, 250 g of salad oil and 250 g of water shown in Table 2 below to the mixture, and pre-kneading with a mixer, 1000 U / g of the same lipase used in Example 1 was added to 1 part of water.
A pre-dispersed product (00 g) was added, and the mixture was further kneaded, and then ripened, rolled (production of noodle strips), cut out and dried in the same manner as in Example 1 to obtain dry noodles (water content 14.0%).

100 g of the dried noodles obtained above were boiled in 1 liter of boiling water for 2 minutes until they became edible, and all were boiled to obtain 290% boiled noodles. The texture and taste of the obtained noodles were evaluated by 10 panelists according to the above-mentioned evaluation criteria, and the average value was taken. The results are shown in Table 2 below. For reference, Table 2 also shows the texture and taste of the same commercially available hand-rolled noodles as in Example 1.

[0025]

[Table 2]

From the results shown in Table 2 above, noodles having a good texture and taste comparable to the troubled hand-rolled noodles when the ratio of fats and oils added to the weight of wheat flour was in the range of 0.5 to 2%. Can be obtained by machine-made noodles.

Comparative Example 1 0.0 g per 100 g of salad oil
A solution obtained by adding 100 ml of 5N acetic acid and 2.5 g of the same lipase as in Example 1 and mixing was shaken for 20 hours in a constant temperature bath at 37 ° C. to hydrolyze salad oil. After recovering the hydrolyzate with ether, the ether was removed to obtain a hydrolyzed salad oil (hereinafter referred to as a treated oil). To 1000 g of flour (medium strength flour), 30 g of salt, 10 g of the treated oil obtained above and 350 g of water were added and kneaded with a mixer,
Thereafter, dried noodles (water content 14.0%) were prepared in the same manner as in Example 1.
Got

100 g of the dried noodles obtained above were boiled in 1 liter of boiling water for 2 minutes until they became edible, and the yield was 2
90% boiled noodles were obtained. The texture and taste of the obtained noodles were evaluated by 10 panelists according to the above-mentioned evaluation criteria, and the average value was taken. The texture was 3.7 points and the taste was 2.5 points. Both the texture and taste were inferior to those of the noodles obtained in Example 1 and Example 2.

Comparative Example 2 Salad oil 10 g, water 200
g and glycerin fatty acid monoester (surfactant)
After shaking a mixed solution consisting of 0.1 g at a temperature of 40 ° C. for 6 hours to perform air oxidation, 150 g of water and 30 g of salt were further added to this mixed solution to prepare kneading water, which was mixed with flour (medium strength). 1000 g of powder was added and kneaded, and the mixture was aged, rolled (production of noodle strips), cut out and dried in the same manner as in Example 1 to obtain dry noodles (water content 14.0%).

100 g of the dried noodles obtained above were boiled in 1 liter of boiling water for 2 minutes until they became edible, and boiled yield of 290% was obtained. The texture and taste of the obtained noodles were evaluated by 10 panelists according to the above-described evaluation criteria, and the average value was taken. The texture was 3.7 points and the taste was 2.3 points. Both the texture and taste were inferior to those of the noodles obtained in Example 1 and Example 2.

[0031]

INDUSTRIAL APPLICABILITY According to the method of the present invention, noodles having a good texture and taste comparable to those of hand-rolled noodles that are chewy and crisp, and have been troublesome are produced by machine-made noodles or other methods. It can be manufactured very easily. In the present invention, the step of preliminarily hydrolyzing fats and oils with lipase and the process of kneading the hydrolyzed fats and oils into the noodle dough or applying it to the noodle strings are not required, and the fats and oils and lipase are simply for noodles. Noodles having good luster and crispness comparable to troubled hand-rolled noodles can be easily produced simply by adding them to the raw material powder or dough.

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[Procedure amendment]

[Submission date] February 8, 1993

[Procedure Amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0009

[Correction method] Change

[Correction content]

In the present invention, for flours such as wheat flour,
As described above, it is necessary to add 0.5 to 2% by weight of fats and oils (hereinafter simply referred to as "%"), particularly 0.8 to 1.3.
% Is preferably added. When the addition amount of oils and fats is less than 0.5%, the troublesome noodles which are the object of the present invention, that is, rich elasticity, noodles having a good crisp texture and good taste cannot be obtained, On the other hand, if it exceeds 2%, a strong oily odor remains on the noodles. Examples of the oils and fats include vegetable oils such as salad oil, cottonseed oil, and soybean white squeezing oil. Among them, salad oil is preferable because of its low oily odor.

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0018

[Correction method] Change

[Correction content]

Evaluation Criteria for Tasting : 5 ... Very favorable flavor with umami taste. 4 ... A pleasant flavor with a slight umami taste. 3 ... Slightly pleasant flavor with a slight umami taste. 2 ... Slightly oily odor and no umami. 1 ... It has a strong odor of oil and has no umami.

[Procedure 3]

[Document name to be amended] Statement

[Correction target item name] 0021

[Correction method] Change

[Correction content]

[0021]

[Table 1]

Claims (1)

[Claims] 1. Oils and fats are added to cereal flours such as wheat flour.
A method for producing noodles, which comprises adding 5 to 2% by weight and 500 to 2000 units / g of lipase.