JPH0530428B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to a method for producing boiled noodles, and particularly to a method for producing boiled noodles that retains the texture immediately after boiling for a long time. Conventional technology The conventional method for producing boiled noodles is to use grain flour such as wheat flour, buckwheat flour, or rye flour as the main ingredient, add an amount of salt water suitable for the noodle quality, mix it, and then generally shape and process it. Raw noodles are obtained by compounding, rolling, and cutting, and then boiled to make boiled noodles. In order to improve the texture of boiled noodles, addition of starch and improvements in production have been reported. In addition to potato starch, which is widely used as a starch additive,
Glutinous corn starch is used (Tokukosho
49-46911). However, if you just mix starch and grain flour and make noodles, the resulting boiled noodles will have an improved texture immediately after boiling, but it will be difficult to maintain a moisture gradient, resulting in deterioration of the noodle quality over time. There is a drawback that the texture of the boiled noodles after reconstitution (reconstitution with hot water) deteriorates, and when the amount of starch added increases, the connection of the noodles deteriorates, making it difficult to make noodles. Additionally, as an improvement in manufacturing, there is a report on the use of polygonal cross-section rolls instead of the circular cross-section rolls commonly used in composite and rolling processes to manufacture hand-rolled noodles (Special Publication No. 55-28670). Publication No.). This is an improvement in texture that focuses on the vertical and horizontal formation of the gluten network structure of noodles and uniform hydration affinity, and it is difficult to suppress changes in the texture of the product over time. Problems that the invention aims to solve Originally, delicious boiled noodles should be eaten immediately after being boiled from raw noodles, but normally, the boiled noodles that are sold are eaten after being boiled due to the distribution process. ,
The current situation is that the texture has deteriorated significantly since it has been used for a long time. It is generally known that the texture of boiled noodles is greatly influenced by the moisture gradient. In other words, the reason why boiled noodles are delicious immediately after boiling is that there is a large difference in moisture between the center and the surrounding area (moisture gradient), and this moisture difference disappears over time, leading to a deterioration in texture. It is being With conventional technology, as mentioned above, the texture of boiled noodles can be improved immediately after boiling, but when stored for a long time, the moisture gradient immediately after boiling shrinks and the elasticity is lost. There are problems such as a marked decrease in sensitivity. The present invention solves the above problems and makes it possible to produce boiled noodles that retain the texture immediately after boiling even after a long period of time, are rich in viscoelasticity, and have a good texture. be. Means for Solving the Problems As a result of various studies to solve the above problems, the inventors of the present invention found that a certain amount of high amylopectin starch was used together with the flour, water addition was divided into two stages,
In the first step, the entire amount of this high amylopectin starch is added with water, with or without salt, and heated to gelatinize or partially gelatinize, and in the second step, flour and water or saline are added to it. In particular, the inventors have discovered that the above-mentioned problems can be solved by finishing the boiling process with the water content of the boiled noodles lower than in the past, and have completed the present invention. That is, in the present invention, high amylopectin starch and grain flour are used, 5 to 50% by weight of the amount used is high amylopectin starch, and the total amount of this starch is
A starch gelatinized product is prepared by adding water and heating to gelatinize or partially gelatinize the product, with or without the addition of salt, to which flour and water or brine are added, and the resulting noodle dough is produced by a conventional method. This method of producing boiled noodles is characterized by making raw noodles and boiling them so that the water content of the boiled noodles becomes 50 to 65% by weight. The present invention will be explained in detail below. Boiled noodles to which the present invention can be applied include udon,
Examples include buckwheat noodles, barley noodles, rye noodles, pigeon wheat noodles, and rice flour noodles. The present invention is particularly suitable for producing products with relatively thick noodles such as boiled udon noodles. In the present invention, high amylopectin starch and flour are used. As a high amylopectin starch,
Examples include glutinous rice starch, glutinous corn starch, and glutinous barley starch. Also, as flour,
Flour, commonly used as a raw material for noodles,
Examples include one or more selected from buckwheat flour, rice flour, barley flour, rye flour, pigeon flour, and the like. The flour is selected and used depending on the type of noodles mentioned above. High amylopectin starch is amylopectin 100
%, and exhibits strong viscosity when heated in the presence of water, and amylopectin has the property of slow aging compared to amylose, making it suitable for use in boiled noodles. In the present invention, the high amylopectin starch accounts for 5 to 50% by weight of the high amylopectin starch and grain flour, and when the high amylopectin starch in this range is used, good quality boiled noodles can be obtained. In the present invention, water addition is carried out in two stages, and in the first stage, water is added to the entire amount of high amylopectin starch with or without adding salt, and the starch paste is gelatinized or partially gelatinized by adding water and heating. In the second step, flour and water or saline are added to the starch gelatinized product and mixed.
In this case, the amount of water or saline used is the amount of water that is obtained by subtracting the amount of water used to make the starch gelatinized product from the total amount of water added. In this way, when water is added in two stages, the water in the first stage gelatinizes or partially gelatinizes the high amylopectin starch to create viscosity, and further water is added in the second stage, which promotes the formation of gluten structures in flour. By mixing at a temperature that does not interfere, the noodle-making properties are further improved and the viscoelasticity of the noodles is also improved. Even if high amylopectin starch is used together with grain flour, if both are added with water and heat gelatinized, it will affect the protein in the flour and deteriorate the viscoelasticity of the noodles. be. The means for adding water and heating to gelatinize the high amylopectin starch in the first step can be selected as appropriate, such as hot water treatment, steaming treatment after adding water, and boiling treatment after adding water. At this time, the amount of water added to the high amylopectin starch is 100% to 500% by weight based on the starch weight when the amount of starch used is 5% by weight based on the amount of starch and flour used. , the amount of starch used is 50% of the amount of starch and flour used.
% by weight, the amount of water used is from 15% to 100% by weight based on the weight of starch, and when the amount of starch used is between 5% and 50% by weight based on the amount of starch and flour used, water is The amount used is 15% by weight of starch.
to 500% by weight, and if the amount of starch used is large, the amount of water used is small, and if the amount of starch used is small, the amount of water used is preferably increased. The noodle dough obtained by adding and mixing starch gelatinized product with grain flour and water or saline as described above is made into raw noodles by a conventional method. In the process of boiling raw noodles, the raw noodles are boiled in boiling water, but in the present invention, the noodles are boiled so that the water content of the noodles is 50 to 65% by weight. This water content is lower than the water content of normal boiled noodles, and the above water content can be achieved by boiling the noodles for about 30 seconds to 8 minutes. The moisture content of normal boiled noodles is about 67 to 72% by weight, and the noodles are usually boiled for about 10 to 20 minutes. As mentioned above, finishing boiling with the water content of the boiled noodles lower than usual in the boiling process increases the moisture gradient between the center and the periphery of the boiled noodles after boiling. In addition, it is thought that the gelatinized starch fills the voids in the gluten structure and makes the structure denser, allowing the moisture gradient to be maintained for a long time and making it possible to produce boiled noodles with no change in texture over time after boiling. . Here, if the water content of boiled noodles is less than 50% by weight, the boiled noodles will become brittle over time, and if the water content of boiled noodles is more than 65% by weight, the water content of the boiled noodles immediately after boiling will increase. Since the gradient cannot be maintained, the water content of the boiled noodles is set to 50 to 65% by weight in the present invention. Next, the boiled noodles obtained according to the present invention may be stored as they are without packaging, or may be further stored in polypropylene,
It may be stored in packaging materials such as polyethylene. During storage, the pH of the boiled noodles may be adjusted or steam sterilized after packaging to ensure a long shelf life. In order to eat the boiled noodles obtained according to the present invention, they are first cooked (reconstituted in hot water) for 2 to 4 minutes. That is, the boiled noodles that are the product of the present invention have a lower water content than normal boiled noodles, so the water content of the boiled noodles that can be eaten is 73 to 76%.
Cook (rehydrate in hot water) for 2 to 4 minutes until it reaches about 30%. Effects of the Invention According to the present invention, the viscoelasticity of the noodles immediately after boiling is good, the moisture gradient between the center and the surrounding area of the boiled noodles is large, and the voids in the gluten structure are filled with gelatinized starch. The structure remains dense for a long time, and the texture does not change over time, making it possible to obtain boiled noodles that retain the same texture as immediately after boiling, even after several tens of hours have passed after boiling. It is. An experimental example regarding this point is as follows. Experimental Example 1 Boiled noodles according to the present invention were prepared as follows. Using 500g of glutinous corn starch, add 90g to this
400 g of hot water at ℃ was added and mixed for 2 minutes to gelatinize the starch. To this was added a saline solution prepared by dissolving 60 g of salt in 1500 g of wheat flour and 400 g of water, and the mixture was further mixed for 15 minutes. This is then made into noodles using a conventional method, using a No. 12 cutting blade to obtain raw noodles with a thickness of 2.3 mm. After boiling the raw noodles for 3 minutes, they are washed with water, cooled, and packaged with 40μ polyethylene film. , and steam sterilized at 90°C for 20 min. In order to compare the texture of the boiled noodles according to the present invention and the commercially available boiled noodles, a sensory test was conducted by 20 panelists. As the boiled noodles for sale, products from three different companies were used, and these were designated as A, B, and C. In addition, the boiled noodles for sale were those that had been stored in a refrigerator at an internal temperature of 5° C. for 2 days from the date of manufacture. Further, the boiled noodles according to the present invention were similarly prepared and used after being stored in a refrigerator at an internal temperature of 5° C. for 2 days. Next, the moisture content of each boiled noodle before and after cooking (rehydration) and cooking (rehydration) during sensory testing.
The times are shown in Table 1.

[Table] The results of the sensory test for these boiled noodles are shown in Table 2. In Table 2, the denominator is the number of panelists, and the numerator is the number of people who rated it good, fair, and poor, respectively.

[Table] From the results in Table 2, it can be seen that the texture of the boiled noodles according to the present invention is clearly good. Furthermore, the physical properties of the sample were tested using a rheometer RUD-J model (manufactured by Fuji Rika Kogyo Co., Ltd.) and a recorder VP-653A (manufactured by Matsushita Tsushin Kogyo Co., Ltd.). The results are shown in Tables 3 and 4. Furthermore, the shearing force using the piano wire and the resistance force when one end of the noodles is fixed and the other end is pulled are related to the "pullness" of the noodles, and the elongation when pulled is related to the "legs" of the noodles.
is connected with.

【table】

[Table] From the results in Tables 3 and 4, it can be said that the boiled noodles according to the present invention have greater shear force, resistance, and elongation than commercially available boiled noodles, and thus clearly have improved viscoelasticity. Experimental Example 2 A sensory test was conducted on boiled noodles prepared by a conventional method using glutinous rice starch and boiled noodles prepared according to the present invention. To make boiled noodles using the conventional method, mix 400g of glutinous rice starch and 1,600g of wheat flour, add a saline solution of 60g of salt dissolved in 800g of 90℃ hot water, and mix for 15 minutes to gelatinize the amount used at once. After making noodles by a conventional method, the noodles were prepared in the same manner as described in Experimental Example 1 below. On the other hand, the boiled noodles according to the present invention contain 400 g of glutinous rice starch.
Add 300g of 90℃ hot water and mix for 2 minutes to gelatinize, then add flour while mixing.
A saline solution prepared by dissolving 60 g of common salt in 1600 g and 500 g of water was added and mixed for 15 minutes to prepare noodle dough, which was then made into noodles in the same manner as described in Experimental Example 1 below. In order to compare the textures of these two types of boiled noodles, a sensory test was conducted with 20 panelists. Both types of boiled noodles were used after being stored in a refrigerator at an internal temperature of 5°C, 2 days after production. Next, the moisture content of each boiled noodle before and after cooking (rehydration) and cooking (rehydration) during sensory testing.
The times are shown in Table 5.

[Table] The results of the sensory test for these boiled noodles are shown in Table 6. The numbers in Table 6 are the number of people who rated it as good, average, and poor, respectively.

[Table] From the results in Table 6, it can be said that the present invention, which uses a two-step water addition method, is effective in maintaining the texture of boiled noodles. Experimental Example 3 Regarding changes in the texture of boiled noodles over time according to the present invention,
A sensory test was conducted by 20 panelists using the boiled noodles used in Experimental Example 2. For comparison, the boiled noodles according to the conventional method used in Experimental Example 2 were also tested. Changes over time were tested on boiled noodles that had been stored in a refrigerator at an internal temperature of 5° C. for 4, 12, 24, and 48 hours after the production of boiled noodles. In addition, cooking (rehydrated)
The time was 2 minutes. The results of this sensory test are shown in Table 7. The numbers in Table 7 are the number of people who rated the results as good, fair, and poor, respectively.

[Table] From the results in Table 7, it can be seen that the boiled noodles according to the present invention have little change in texture over time. Examples Examples of the present invention will be shown below, but the present invention is not limited thereto. Example 1 500g of glutinous corn starch and 400g of hot water at 90℃
was added and mixed for 2 minutes to gelatinize the starch. Next, 1500 g of all-purpose flour was added to this while mixing, and then a saline solution prepared by dissolving 60 g of salt in 400 g of water was added, and the mixture was mixed for 15 minutes to obtain noodle dough. This was made into noodles using a conventional method to obtain fresh udon noodles with a thickness of 2.8 mm using a No. 10 cutting blade. This raw udon was boiled for 4 minutes to obtain boiled udon with a water content of 57% by weight. The boiled udon noodles were packaged with a polyethylene film having a thickness of 40 μm, and then steam sterilized at 90° C. for 20 minutes to obtain packaged boiled udon noodles. When this product was stored in a refrigerator with an internal temperature of 5° C. and tasted 2 days later, the texture was comparable to that of packaged boiled udon noodles produced under the same conditions on the same day. Example 2 Adding sticky corn starch to a mixer with a jacket
500 g and 400 g of water were added and mixed for 10 minutes while passing steam at 100°C into the jacket to gelatinize the starch. Next, after turning off the steam, add 1500g of all-purpose flour while mixing, then add salt to 400g of water.
A saline solution containing 60 g of the mixture was added and mixed for 10 minutes to obtain noodle dough. This is made into noodles using a conventional method, and 10
Fresh udon noodles with a thickness of 2.8 mm were obtained using a No. 1 cutting blade.
This raw udon was boiled for 4 minutes to obtain boiled udon with a water content of 57% by weight. The thickness of this boiled udon
After wrapping with 40μ polyethylene film, at 90℃ for 20
Steam sterilization was performed for a minute to obtain packaged boiled udon noodles. When this product was stored in a refrigerator with an internal temperature of 5° C. and tasted 2 days later, the texture was comparable to that of packaged boiled udon noodles produced under the same conditions on the same day. Example 3 Add 300g of 90℃ hot water to 200g of glutinous rice starch,
Mix for 1 minute to gelatinize the starch. Then,
While mixing this, mix well 600g of buckwheat flour and 1200g of strong wheat flour, then add 320g of water and salt.
A saline solution containing 20 g of the mixture was added and mixed for 10 minutes to obtain noodle dough. This is made into noodles by a conventional method, and 20
Fresh buckwheat noodles with a thickness of 1.5 mm were obtained using a No. 1 cutting blade.
This raw soba was boiled for 1 minute and 30 seconds to obtain boiled noodles with a water content of 54% by weight. This boiled soba is 40μ thick.
After wrapping with polyethylene film, the noodles were steam sterilized at 90°C for 20 minutes to obtain packaged boiled noodles. When this product was stored in a refrigerator with an internal temperature of 5° C. and tasted the next day, the texture was comparable to that of packaged boiled noodles produced under the same conditions on the same day.

Claims (1)

[Claims] 1. Using high amylopectin starch and grain flour,
5 to 50% by weight of the amount used is high amylopectin starch, and the entire amount of this starch is added with water, with or without adding salt, and heated to make a gelatinized or partially gelatinized starch gelatinized product. Add flour and water or salt water to the mixture, mix the resulting noodle dough, make noodles using a conventional method to make raw noodles, and boil the noodles until the moisture content of the noodles is 50 to 65% by weight. A method for producing boiled noodles, the method comprising: 2 Grain flour: wheat flour, buckwheat flour, rice flour, barley flour,
One or two selected from rye flour, pigeon flour, etc.
2. The method of claim 1, wherein more than one species is used.