JPH06189704A - Production of boiled or steamed noodles - Google Patents

Abstract

PURPOSE:To produce boiled or steamed noodles having extremely excellent loosening characteristics, good flavor and texture in eating noodles without cooking or in cooking such as reboiling or frying. CONSTITUTION:In producing boiled or steamed noodles, starch of green bean or the starch of mung bean and an emulsifying agent are used to extremely improve loosening properties of noodles. By using the starch of green bean or the starch of mung bean and the emulsifying agent, not only loosening properties of noodles but also flavor and texture which have heretofore been a problem can be improved.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing boiled and steamed noodles. More specifically, when eating noodles without cooking, or when cooking such as boiled or stir-fried,
The present invention relates to a method for producing boiled and steamed noodles, which has very good loosening properties of noodles and has a good taste and texture.

[0002]

2. Description of the Related Art Conventionally, boiled and steamed noodles show an extremely good loosening property immediately after production, but with the aging after production, the flexibility is deteriorated due to the deterioration of starch quality, or the surface of the noodle strings is deteriorated. Due to the stickiness of the gelatinized starch, the noodle strings were bound to each other, and the whole was solidified into a lump.
Under such a situation, in addition to the unraveling of the noodle strings, the noodle strings are easily cut, and the reheating cooking such as boiled or stir-fried becomes uneven, which is preferable in terms of taste and appearance. There wasn't.

In order to improve these drawbacks, various improvers have been investigated and used in the past. For boiled noodles and steamed noodles, a method of spraying an oil and fat and a method of adding an emulsified oil and fat are used to prevent sticking of the noodle strips, and a method of treating with water containing an organic acid monoglyceride (Japanese Patent Laid-Open No. No. 141757), a method of treating with an oil-in-water type emulsified oil / fat containing an organic acid monoglyceride (JP-A-58-175461) and the like have been proposed.

However, these methods are poor in the effect of preventing the adherence of the line when used in a normal amount, and a large amount is required in order to expect the effect. Therefore, the taste and the food can be increased by the oil, the higher fatty acid ester and the organic acid. The problem is that the feeling is lost.

There is also a manufacturing method (Japanese Patent Publication No. 52-43899) in which mung bean powder is added to noodles.
It is a protein obtained by removing gum-like substances from protein and mung bean powder separated from mung bean powder, and is different from mung bean starch. And the purpose is to improve the texture of noodles and not to improve the looseness. In addition, "harusame" is known as a kind of chicken using mung bean starch.
The composition and manufacturing process are different from steamed noodles. in this way,
The reality is that there is still no effective method for improving the unraveling property of the noodles.

[0006]

DISCLOSURE OF THE INVENTION The present invention provides a method for producing boiled and steamed noodles which can improve the unraveling property of noodle lines without impairing the taste and texture of noodles.

[0007]

Means for Solving the Problems As a result of intensive studies on a method for producing steamed noodles by boiling, the present inventors have found that mung bean starch or a combination of mung bean starch and an emulsifier can solve the above problems, The present invention has been completed.

In the present invention, the boiled and steamed noodles are
It is made by adding wheat flour and other ingredients, and refers to boiled udon, boiled Chinese, steamed Chinese, boiled buckwheat, boiled spaghetti, etc. The product form is room temperature noodles (LL noodles), low temperature noodles ( Chilled noodles).

The mung bean starch used in the present invention refers to one purified by the following method. First, mung beans are washed and then soaked, softened and coarsely crushed to separate germs and the like. Further, the mixture is ground while adding water to prepare an emulsion. The prepared emulsion is coarsely sieved to remove the outer skin. Then, after passing through a fine sieve, centrifugation is performed to remove proteins and gum-like substances. After that, the emulsion is precipitated, compressed, dried, pulverized and sieved again to obtain mung bean starch. The obtained mung bean starch shall meet the criteria of water content of 13% or less, crude protein of 0.2% or less, ash content of 0.2% or less, and lipid of 0.4% or less. The emulsifier refers to glycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycene fatty acid ester, lecithin, enzymatically decomposed lecithin, etc., preferably glycerin fatty acid ester, organic acid monoglyceride,
Sucrose fatty acid ester, polyglycerin fatty acid ester, lecithin, and enzymatically decomposed lecithin are preferable.

The constituent fatty acids of these emulsifiers usually have 14 to 18 carbon atoms and are, for example, palmitic acid and stearic acid. As lecithin, both soybean lecithin and egg yolk lecithin can be used. Enzymatic degradation lecithin is obtained by enzymatically decomposing lecithin. Lysolecithin,
Examples include phosphatidic acid.

In the practice of the present invention, the amount of mung bean starch and the emulsifier added is 0.1 to 10 for mung bean starch with respect to the noodle raw material.
20% by weight, preferably 0.2-5% by weight, emulsifier 0.1-
3% by weight, preferably 0.2-1% by weight. If the amount of mung bean starch and the emulsifier added is less than 0.1% by weight, the expected effect cannot be obtained and it is difficult to achieve the object of the present invention.

As a general method for producing boiled and steamed noodles, a flour or a mixture of wheat flour and raw materials such as buckwheat flour is mixed with an aqueous solution in which salt or other salts are dissolved, and the mixture is kneaded for several minutes with a mixer. A powdery powder is obtained. This tattered powder is made into a noodle band by a compound machine, and after rolling is repeated stepwise, a cutting line is obtained by cutting teeth. The strand wire obtained by the above procedure is heated with boiling water or steam, washed with running water, cooled and packaged. For long-term storage such as LL noodles, steam sterilization is performed after packaging.

[0013]

The mung bean starch used in the present invention has a higher gel-forming ability than other starches and has little change over time. In general, an emulsifier is characterized in that it easily forms a complex with starch and protein contained in wheat flour and has a very strong film forming power. Therefore, in the boiled and steamed noodles obtained by the present invention, the emulsifier forms a film on the surface of the noodle string and prevents the gelatinization of starch from the surface of the noodle string, thus preventing sticking of the noodle string and mung bean starch. By using, it is possible to suppress the aging of noodles over time, so the taste of noodles
It is presumed that the texture does not deteriorate. Hereinafter, the present invention will be described in more detail with reference to examples.

[0014]

【Example】

Example 1 For 1,000 g of semi-strong flour, 40 g of mung bean starch, 20 g of salt and water
350g was blended, kneaded with a mixer for 15 minutes, rolled and cut out (final noodle strip thickness 1.8 mm, incisor teeth # 16 angle) by a conventional method, and the resulting broth was boiled with boiling water for 7 minutes, 30 under running water
It was washed with water for 2 seconds. After draining, 200 g each of boiled noodles was filled in a polyethylene bag and sealed to obtain boiled udon. This was stored in a refrigerator at 5 ° C for 3 days.

Comparative Example 1 In Comparative Example 1, a pulverized product of mung bean was added instead of the starch of mung bean. The mung bean crushed product used in this experiment is 80 msh pass after crushing mung bean with a Willey crusher.

Next, the thin udon noodles obtained in the above-mentioned Examples and Comparative Examples were evaluated by 20 panelists on the unraveling property, taste and texture of noodle lines in 40 cc of soup stock. When you use chopsticks for tasting, you can evaluate the unraveling of the noodles line with 20 points for which the unraveling condition of the noodles line is extremely good, 18 points for the fairly good ones, 16 points for the moderately good ones, 14 points for the normal 12 points, 10 points for fairly bad points and 8 points for extremely bad points, and the average value of 20 panelists was shown. Evaluation of taste and texture was 10 points for extremely good, 9 points for fairly good, 8 points for slightly good, 7 points for moderate, 6 points for slightly bad, 5 points for fairly bad, and extremely bad. The score was 4 points, and the average value of 20 panelists was shown. The results are shown in Table 1.

[0017]

[Table 1]

As is apparent from Table 1, the product of Example was not only superior in raveling of the noodle strings, but also good in taste and texture as compared with the product of Comparative Example.

Example 2 To 600 g of semi-strong flour and 400 g of buckwheat flour, 40 g of mung bean starch,
Mix 10 g of salt and 300 g of water, knead for 15 minutes with a mixer, and roll and cut (final noodle band thickness 1.4 mm, incisor teeth # 22 square) by a conventional method, and the broth is boiled for 3 minutes. It was boiled and washed with running water for 30 seconds. After draining, 40 g of boiled noodles were filled and sealed in each container made of polyethylene split pieces, to obtain split buckwheat noodles. This was stored in a refrigerator at 5 ° C for 3 days.

Example 3 In Example 3, split rice buckwheat was obtained in the same manner as in Example 2 except that 7 g of mung bean starch and 3 g of monoglyceride stearate were added.

Comparative Example 2 In Comparative Example 2, split rice buckwheat was obtained in the same manner as in Example 2 except that mung bean starch was not added.

Comparative Example 3 In Comparative Example 3, 15 g of diacetyl tartaric acid monoglyceride (stearic acid monoglyceride) was used instead of mung bean starch.
Split rice buckwheat was obtained in the same manner as in Example 2 except that 20 g of an oil-in-water emulsified oil and fat obtained by vigorously stirring 25 g of corn salad oil, 30 g of 70% sorbitol and 30 g of hot water was added.

Next, about the split rice buckwheat obtained in the above Examples and Comparative Examples, 20 panelists evaluated the unraveling property, taste and texture of noodles in 40 cc of soup stock. When you use chopsticks for tasting, you can evaluate the unraveling of the noodles line with 20 points for which the unraveling condition of the noodles line is extremely good, 18 points for the fairly good ones, 16 points for the moderately good ones, 14 points for the normal 12 points, 10 points for fairly bad points and 8 points for extremely bad points, and the average value of 20 panelists was shown. Evaluation of taste and texture was 10 points for extremely good, 9 points for fairly good, 8 points for slightly good, 7 points for moderate, 6 points for slightly bad, 5 points for fairly bad, and extremely bad. The score was 4 points, and the average value of 20 panelists was shown. The results are shown in Table 2.

[0024]

[Table 2]

As can be seen from Table 2, the product of the example was significantly superior to the product of the comparative example in loosening of the noodle strings, and the noodle strings were not broken and the taste and texture were good.

Example 4 10 g of mung bean starch and 3 g of polyglycerin fatty acid ester (decaglycerin pentaoleate) per 1000 g of semi-strong flour
g, enzymatically decomposed lecithin powder (soybean lecithin enzymatically decomposed with phospholipase A) 2 g, powder kansui 7 g,
Mix 10 g of salt and 340 g of water, knead for 15 minutes with a mixer, roll and cut (final noodle band thickness 1.5 mm, incisor teeth # 20 squares) by a conventional method, steam the resulting noodles for 7 minutes with a steamer, It was washed with running water for 30 seconds. After draining the water, a polyethylene bag was filled with 170 g of steamed noodle and sealed. This was stored in a refrigerator at 5 ° C for 5 days.

Comparative Example 4 In Comparative Example 4, 20 g of the oil-in-water emulsified oil and fat prepared in Comparative Example 3 was added to wheat flour in place of mung bean starch, polyglycerin fatty acid ester and enzymatically decomposed lecithin powder to prepare steamed noodles. And 170 g of steamed noodles, 3 corn salad oil
Steamed noodles were obtained in the same manner as in Example 4 except that g was uniformly sprayed.

Comparative Example 5 In Comparative Example 5, 170 g of steamed noodles produced without adding mung bean starch, polyglycerin fatty acid ester and enzymatically decomposed lecithin powder, was uniformly mixed with 3 g of the oil-in-water emulsified oil / fat prepared in Comparative Example 3. Steamed noodles were obtained in the same manner as in Example 4, except that the above was sprayed.

Next, oil was put in a frying pan, and steamed noodles were fried, and 20 panelists evaluated the unraveling property of the noodle lines, and the taste and texture. When you use chopsticks for tasting, you can evaluate the unraveling of the noodles line by 20 points if the unraveling condition of the noodles line is extremely good, 18 points if it is fairly good, and 16 points if it is slightly good.
Panelists 2 with 14 points for normal, 14 points for slightly bad, 10 points for fairly bad, and 8 points for extremely bad.
The average value of 0 people was shown. Evaluation of taste and texture was 10 points for extremely good, 9 points for fairly good, 8 points for slightly good, 7 points for moderate, 6 points for slightly bad, 5 points for fairly bad, and extremely bad. 4 points, 20 panelists
The average value of people. The results are shown in Table 3.

[0030]

[Table 3]

As is apparent from Table 3, the product of the example was remarkably excellent in the unraveling property of the noodle strings as compared with the product of the comparative example, and it was possible to stir evenly without breaking the noodle strings.

Example 5 900 g of medium-strength flour and 100 g of tapioca starch were mixed with 5 mung bean starches.
g, diacetyl tartaric acid monoglyceride (stearic acid monoglyceride) 2 g, enzymatically decomposed lecithin powder 1 g,
Mix 20 g of salt and 380 g of water, knead with a mixer for 15 minutes, roll and cut out (final noodle band thickness 2.5 mm, incisor teeth # 10 square) by a conventional method, and broth for 12 minutes with boiling water. It was boiled and washed with running water for 30 seconds. This is 2% of pH 2
It was dipped in a malic acid-sodium malate solution for 40 seconds, drained, then filled with 200 g of boiled noodles in a heat-resistant polyethylene bag and completely sealed. This was heat-sterilized with steam at 94 ° C. for 30 minutes, and then water-cooled with running water for 30 minutes to obtain LL udon. This was stored in a refrigerator at 5 ° C for 0 to 4 weeks.

Comparative Example 6 In Comparative Example 6, boiled noodles were prepared without adding mung bean starch, diacetyltartaric acid monoglyceride and enzymatically decomposed lecithin powder, and 3 g of corn salad oil was uniformly sprayed on 200 g of boiled noodles. LL udon was obtained in the same manner as in Example 5.

Comparative Example 7 In Comparative Example 7, 20 g of the oil-in-water emulsified oil and fat prepared in Comparative Example 3 was added in place of mung bean starch, diacetyltartaric acid monoglyceride, and enzymatically decomposed lecithin powder to prepare boiled noodles 200 LL udon was obtained in the same manner as in Example 5 except that 3 g of corn salad oil was uniformly sprayed on the g.

The LL udon, which had been refrigerated for 0 to 4 weeks, was placed in a polystyrene container, and 2 minutes after pouring 300 cc of boiling water, the noodle strings were evaluated for looseness, taste and texture. When you use chopsticks for tasting, you can evaluate the unraveling of the noodles line with 20 points for which the unraveling condition of the noodles line is extremely good, 18 points for the fairly good ones, 16 points for the moderately good ones, 14 points for the normal Was given as 12, an extremely bad score was 10 and an extremely bad score was 8 and the average value of 20 panelists was shown.
Evaluation of taste and texture was 10 points for extremely good, 9 points for fairly good, 8 points for slightly good, 7 points for moderate, 6 points for slightly bad, 5 points for fairly bad, and extremely bad. The score was 4 points, and the average value of 20 panelists was shown. The results are shown in Table 4.

[0036]

[Table 4]

As is clear from Table 4, the product of Example was significantly superior to the product of Comparative Example in loosening of the noodle strings, and the noodle strings were not broken and the taste and texture were good.

[0038]

EFFECTS OF THE INVENTION The boiled and steamed noodles obtained according to the present invention (1) prevent the attachment of noodle strips without impairing the taste and texture of noodles. (2) Prevents the breaking of the noodles. (3) To facilitate reheating cooking such as boiled and stir-fried. As described above, the present invention is very effective in improving the processing suitability and cooking suitability of boiled and steamed noodles, and can greatly contribute to the food industry.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yasuhiro Ko, 446 Kasama-cho, Sakae-ku, Yokohama-shi, Kanagawa (72) Inventor Shinji Kajiwara 5-36-4 Koenji Minami, Suginami-ku, Tokyo

Claims (3)

[Claims] 1. A mung bean starch is added,
Boiled and steamed noodles manufacturing method. 2. A method for producing boiled and steamed noodles, which comprises adding mung bean starch and an emulsifier. 3. The emulsifier is one or more selected from glycerin fatty acid ester, organic acid monoglyceride, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, polyglycerin fatty acid ester, lecithin and enzymatically decomposed lecithin. The method for producing boiled and steamed noodles according to claim 2, wherein