JPH07246070A - Handmade noodle - Google Patents

Abstract

PURPOSE:To obtain a handmade noodle excellent in taste by applying a high oleic-acid sunflower seed oil on a noodle dough. CONSTITUTION:A high oleic-acid sunflower seed oil containing >=50% (preferably >=80%) oleic acid is applied on the surface of a noodle dough. The content of oleic acid is higher, the deterioration of taste is smaller or the increase of taste is higher in a long period storage of the product. The oil is applied as little as possible and less than about 2wt.% based on the flour.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION This invention relates to hand-rolled noodles.

[0002]

BACKGROUND OF THE INVENTION Dry noodles such as somen, cold wheat, udon and soba have a long history. Regarding dry noodles, there was a time when so-called machine noodles dominated mainstream noodles rather than hand-rolled noodles due to competition for cost reduction, due to the modernization of facilities in various places that became a designated industry under the so-called prompting law in 1963. In recent years, hand-rolled noodles have been reviewed and the amount of production thereof has been increasing as a whole as foods have become more sophisticated.

However, the production of "hand-rolled noodles" is still mechanized and large-scale production, although some aspects such as small-scale production by farmers during the off-season are still unsatisfactory. The basic difference from "machine noodles" does not consist in whether or not the production is done using machines.

[0004] The production of "hand-rolled noodles" is characteristic in that it involves a process of gradually aging the flour dough and stretching it, and gradually finishing it into thin and long noodle strings, the so-called "machine noodles". However, it is different from the simple process of forming a noodle band by simply cutting out the rolled dough.

The production method will be described in more detail below by taking a typical production example of hand-rolled somen as an example. (1) A step of mixing and kneading raw materials such as wheat flour, salt and water. (2) Spreading the dough (stepping, dumpling stepping) -Preparing a rod-shaped (cutting board, itagi, turning) continuous dough. (3) Oil-back (apply oil evenly on the surface of the noodle dough),
Including roll-spreading and aging (including rolling)
The process of gradually stretching the stick-shaped dough by repeating (thinning and doughing) multiple times. (4) A process in which the dough is hung on a pair of hanging rods in a shape of a figure and aged and stretched (if it is sprinkled, flowed, fluffed, bulged) and further stretched. (5) A step of stretching while jutting so as to avoid sticking of the linear noodles stretched between the hanging bars, and simultaneously or thereafter drying. (6) A step of cutting (broken) and bundling.

The above oil-repellent oil is used to prevent the noodle dough from drying and sticking. The oil and fat conventionally used (hereinafter referred to as "oil-oil absorbing oil") is the time when soybean oil was used for a period after the war. However, from the viewpoint of product flavor and processing suitability, cottonseed oil is the most popular (about 90% or more), and the rest is only sesame oil and grape seed oil (grape seed oil). .

These oils and fats are oils and fats having a iodine value of about 120 and belonging to semi-dry oils or dry oils, and are characterized by containing a considerable amount of linoleic acid. Oil-refined oil Iodine linoleic acid (compositional fatty acid composition) Soybean oil 115-140 50-55% Cottonseed oil 100-120 50-60% Sesame oil 105-120 40-50% Grape seed oil 125-140 50- 70%

The hand-rolled noodles are said to have a better taste with each passing of the rainy season, and the fact that they are useful for many years is a characteristic of hand-rolled noodles as foods become more sophisticated. It is also one of the reasons for increasing.

[0009]

However, as foods become more sophisticated and the number of lovers of hand-rolled noodles increases, the evaluation of the flavor of hand-rolled noodles generally becomes more severe and the flavor is further improved. Is required. This invention was completed in various studies to improve the flavor of hand-rolled noodles, but it was also found that the processability required in the past was not so much required as the mechanization progressed, and the conventional knowledge From the above, it was found that a hand-rolled noodle having a better flavor can be obtained by selecting a surprisingly specific fat or oil.

[0010]

[Means for Solving the Problems] That is, the present invention is a hand-rolled noodle made from high oleic sunflower oil.

The high oleic sunflower oil used in the present invention has been produced on a commercial scale since 1984. The fatty acid composition of most of the native sunflower oil is linoleic acid, while oleic acid accounts for the majority. The oleic acid content is preferably 70% or more, more preferably 75% or more, and most preferably 80% or more. That is, this oil and fat has a low linoleic acid content, whereas the oil used as a reconstituted oil in the past was high linoleum, and usually has a linoleic acid content of 20% or less, more often 15% or less. Generally, the higher the content of oleic acid, the more stable the oil and fat is, the less deterioration of the flavor due to keeping the product for a long time, and the improvement of the flavor due to troubles are also recognized.

[0012] The high oleic sunflower oil also contains natural antioxidants such as tocopherol, but it may be reduced to some extent during refining, so any antioxidant may be added.

[0013] The high oleic sunflower oil can be used as a mixture with an oil conventionally known as a reconstituted oil. However, as the amount of the oil used increases, the product flavor becomes light and the flavor tends to be pale. Becomes Preferably, 80% or more of the high-oleic sunflower oil is contained in the fats and oils used.

In addition, even if the usage ratio of high oleic sunflower oil is high, in a well-mechanized manufacturing process,
There is almost no problem in terms of processability, particularly prevention of sticking between noodles.

The high oleic sunflower oil can be used as a usual reconstituted oil according to a conventional method. That is, the dough is stretched from the bar-shaped to the dough, mash, etc.
In the process of thinning, distribute it on the surface of the fabric as evenly as possible,
Therefore, it prevents the water from escaping from the fabric and prevents the adhesion between the fabrics. The amount of addition should be as small as 2% by weight or less based on the flour.

Further, the product of the present invention can maintain superior flavor even after the rainy season.

[0017]

Embodiments of the present invention will be described below.

(Example) In a well-mechanized hand-rolled noodle production plant, in May, refined high oleic sunflower oil (iodine value 86.7, acid value 0.03, fatty acid composition was oleic acid 80.7).
%, Linoleic acid 10.4%, palmitic acid 3.8%, and stearic acid 4.2%) were used as oil-refining oils to produce hand-rolled noodles. The oil and fat is added to the surface of the dough after the noodle dough is made into a stick shape and in the step of gradually extending the stick-shaped dough, and the consumption of the high oleic sunflower oil based on the weight of the raw material flour is about 1%. there were.

Up to two days before cotton seed oil (iodine value 112.5, acid value 0.
04, fatty acid composition is 17.4% oleic acid, 55.6% linoleic acid
, Palmitic acid 22.3%, stearic acid 2.6%, the same production using a commercially available edible cottonseed oil for the production of some noodles (five people at each production site) evaluated the odor of the oil during production. The taste and the odor of the noodles immediately after production (evaluated as dried) were evaluated to be almost the same when the refined high oleic sunflower oil was used, and the scent was light and refreshing.

The operator's evaluation was that there was no difference in workability between the case of using high oleic sunflower oil and the case of using cottonseed oil.

(Evaluation after trouble) 9 after the first rainy season
Regarding the hand-rolled noodle noodle products of the above-mentioned examples in a month, a hand-rolled noodle noodle product manufactured using cottonseed oil at the same time was used as a control, and after the hot water was poured, no flavor was added and a flavor evaluation was performed by 7 evaluators. The results of the evaluations were evaluated by 6 people that the product of this example was better.

The flavor profile of the product of this example described by the evaluator was refreshing, pale, and unpleasant.

[0023]

As described above, since the present invention is hand-rolled noodles using high oleic sunflower oil, it can be a product with an excellent flavor and can be used in an environment where food culture is improved. It is a useful invention.

Claims (1)

[Claims] 1. Hand-rolled noodles using high oleic sunflower oil.