JPH07111872A - Noodles and production thereof - Google Patents

Abstract

PURPOSE:To obtain noodles which can keep good taste and texture even after being boiled, without aging for a long period of time. CONSTITUTION:The noodles characterized by being produced from 0.1 to 10wt.% of trehalose and 90 to 99.9wt.% of cereal flour. The production process for noodles characterized by using 95 to 99.5wt.% of cereal flour and 0.5 to 5wt.% of trehalose. When they are boiled, the noodles can maintain the good taste and texture immediately after they have been boiled for about double to twice period of the time based on that of the conventional noodles.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles capable of maintaining a good taste and texture for a long period of time and a method for producing the same.

[0002]

Udon, kishimen and other noodles are marketed as dried noodles for storage, or boiled boiled noodles are packaged so that they can be eaten quickly, and are sold with or without soup stock or soup stock, respectively. Has been done. In the case of dry noodles, it is necessary to once boil the noodles to soften them into boiled noodles at the time of eating, but the packaged boiled noodles should be taken out of the packaging and heated with soup stock or various ingredients.
It can be dipped in soup stock and eaten instantly.

[0003]

As described above, since the dried noodles are boiled at the time of eating and immediately eaten, the original flavor, taste and texture of the noodles immediately after being boiled are not impaired.

On the other hand, when boiled noodles packaged and sold on the market are boiled, packaged, and immediately purchased and used for eating, the taste and texture are almost not impaired. If a relatively long time elapses before it is purchased,
The taste and texture deteriorate. In addition, at the distribution stage, in a grocery store, etc., there is a risk of bacterial growth when the boiled noodles are stored and displayed at room temperature, so treatment such as acid treatment or steam sterilization is performed to suppress bacterial growth. However, acid treatment and steam sterilization significantly impair the texture and taste. For this reason, recently, boiled noodles have been actively stored in a chilled state in which deterioration of taste is suppressed. However, even when stored in a chilled state, the boiled noodles lose their stickiness due to the change with time after boiling, and the texture and texture deteriorate.

One of the main factors that the deterioration of the texture due to the prolonged storage in the tilted state after such boiling is affected by the aging of starch, which is the main ingredient of noodles, is one of the causes. However, it is known that the aging of boiled noodles is most advanced in the chilled storage temperature range.

[0006] In order to solve the above-mentioned problems, various attempts have been made to improve such as adding raw starch, pregelatinized starch and other modified starch to cereal powder, especially wheat flour.
In particular, the effect of retaining the taste without impairing the original texture of boiled udon over time is not obtained, and an improving agent or means capable of providing satisfactory boiled noodles without decreasing the commercial value has been found. Not not.

[0007] In the food industry, it is an important issue in distribution and storage that the boiled noodles, especially the boiled udon noodles, can retain a good texture even after being stored for a long time in a chilled state and that their shelf life is extended. ing.

The present invention is to solve the problem,
An object of the present invention is to provide a noodle and a method for producing the same, which is less susceptible to aging, can suppress aging, can retain a good texture for a long time, and can also suppress deterioration of taste.

[0009]

The present inventors have used trehalose in the production of noodles in an amount of 0.1 to 10% by weight, preferably 0.5 to 5% by weight, of trehalose based on the grain powder.
By adding and containing the noodles, it was possible to prevent the aging of the boiled noodles and maintain the original taste and texture of the noodles for a period of 2 to 3 times that of the conventional boiled noodles without impairing the problem.

Trehalose may be added as a powder to cereal powder (preferably wheat flour). Further, it may be added to an auxiliary material for noodles such as salt and other noodle improving agents,
Alternatively, they may be dissolved in cooked water, kneading water or the like and mixed.

In the present invention, the grain powder is preferably wheat flour, or wheat flour or buckwheat flour as a main component, to which various starches, modified starches, rice flour and other small amounts of grain powder are added.

The present invention is particularly suitable for noodles prepared by adding a predetermined amount of trehalose to wheat flour, especially medium strength flour, that is, udon. When the raw noodles, dried noodles and boiled noodles produced by the method of the present invention are stored in a boiled state, their good texture is retained for a period of 2 to 3 times that of the conventional method. The effect is particularly remarkable when the boiled noodles are stored in a chilled state.

Trehalose is a non-reducing disaccharide in which two molecules of D-glucose are 1,1-linked. There are three types of isomers of α, α-, α-β-, and β-β-bonding modes, but α-α-forms exist naturally, and mold, yeast, red algae,
Widely distributed in many insects.

In the present invention, a trehalose (collected from the culture solution of a bacterium belonging to the genus Brevibacterium, the genus Corynebacterium, the genus Microbacterium or the genus Arthrobacter and having a trehalose-producing ability is cultured, and trehalose ( The use of JP-A-5-211882) is particularly preferable.

In particular, the present invention relates to the production of boiled udon noodles,
95% to 99.5% by weight of wheat flour and 0.
Boiled udon prepared by adding 5 to 5% by weight is preferable because the effect is remarkable.

[0016]

[Function] It is unclear by what mechanism trehalose is effective in preventing aging of noodles, especially boiled noodles, but disaccharides probably inhibit the crystallization of starch molecules and delay the progress of crystallization. It is suspected that there is.

[0017]

EXAMPLES Examples of the present invention will be described below.

(Example 1) Wheat flour Medium-strength flour 99.5 parts by weight Trehalose 0.5 parts by weight Salt 5 parts by weight Kneading water 40 parts by weight Noodles of these raw materials were prepared by a conventional method to prepare noodle dough,
No aging, # 11 square incisors (thickness 2.7 mm)
I made noodle strings. This was boiled and finished in 9 minutes and 15 seconds.

This boiled udon was stored in a chilled state at 8 ° C., and the smoothness, viscosity and elasticity of the boiled noodles after 1 day were subjected to a five-level sensory evaluation by 6 panelists. The boiled udon had a slightly sticky core, but a good texture was obtained. The evaluation results are shown in Table 1.

(Example 2) The medium-strength flour in Example 1 was changed to 9
9 parts by weight and 1 part by weight of trehalose. Other configurations are similar to those of the first embodiment.

The boiled udon noodles of Example 2 were soft and had a little stickiness and elasticity in the core, but the boiled udon noodles still had a good texture immediately after being boiled. The evaluation results are also shown in Table 1.

(Embodiment 3) The medium-strength flour in Example 1 was used as 9
7 parts by weight and 3 parts by weight of trehalose. Other configurations are similar to those of the first embodiment.

The boiled udon noodles of this Example 2 were soft and had a little stickiness and elasticity in the core, but the boiled udon noodles still had a good texture immediately after being boiled. The evaluation results are also shown in Table 1.

The boiled udon noodles of Example 3 were stored in a chilled state at 8 ° C., and the texture of the boiled udon noodles after 1 day, 2 days, and 3 days was sensory-evaluated by four panelists in five levels. . The evaluation results are shown in Table 2.

(Embodiment 4) The medium-strength flour in Example 1 was replaced by 9
5 parts by weight and 5 parts by weight of trehalose. Other configurations are similar to those of the first embodiment.

The boiled udon noodles of Example 4 were soft and had a sticky core and a slightly strong elasticity, but retained a relatively good texture. The evaluation results are also shown in Table 1.

(Example 5) The medium-strength flour in Example 1 was changed to 9
0 parts by weight and 10 parts by weight of trehalose. Other configurations are similar to those of the first embodiment.

The boiled udon noodles of Example 5 were soft and had a sticky core and a slightly strong elasticity, but a relatively good texture was retained. The evaluation results are also shown in Table 1.

Comparative Example 1 For comparison, boiled udon was produced under the same conditions as in Example 1, except that trehalose was not added and 100 parts by weight of medium strength flour was used. Then, it was stored at 8 ° C in the same manner, and the quality of the boiled udon after 1 day was evaluated by 6 panelists.
The evaluation results are also shown in Table 1.

The texture of boiled udon after 1 day, 2 days and 3 days after storage in a chilled state at 8 ° C. was sensory-evaluated by four panelists in five levels. The quality of this boiled udon was deteriorated after 1 day, and the core had no stickiness on the 2nd day, and the sensation of coldness was exhibited, and the texture was significantly deteriorated. The evaluation results are also shown in Table 2.

(Comparative Example 2) In place of trehalose, 3 parts by weight of maltose, which is a similar disaccharide, was added to give 97 parts by weight of medium strength flour. Boiled udon was produced under the same conditions as in Example 1 except for the above points. Then, similarly, it was stored in a chilled state at 8 ° C., and after 1 day, the quality of the boiled noodles was evaluated by 6 panelists. The evaluation results are also shown in Table 1. Also, after storing in a chilled state at 8 ° C, one day later, 2
The texture of boiled udon noodles after 3 days was subjected to a 5-level sensory evaluation by 4 panelists. This boiled udon is
On the second day, the core had become tenacious and felt cold. The evaluation results are also shown in Table 2.

[0032]

[Table 1]

[0033]

[Table 2]

[0034]

EFFECTS OF THE INVENTION Since the noodles of the present invention thus contain a predetermined amount of trehalose with respect to the noodle powder, there is little change with time even after boiling, and deterioration of texture can be suppressed. Therefore, the taste can be retained for a long period of time.

Claims (2)

[Claims] 1. Noodles comprising 0.1 to 10% by weight of trehalose and 90 to 99.9% by weight of cereal powder. 2. A method for producing noodles, characterized in that 0.1 to 10% by weight of trehalose and 90 to 99.9% by weight of wheat flour are used as main raw materials and are prepared and boiled by a conventional method.