JPH0779646B2 - Noodle production method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing noodles having excellent storability, taste and texture, particularly wet noodles.

[0002]

2. Description of the Related Art In recent years, in the trend of consumer convenience and full-scale orientation, noodles can be cooked and eaten simply by pouring hot water for a long time. It is desired to develop wet noodles (so-called “long-life noodles”) having the following characteristics.
In fact, udon which has been preserved in a wet state is gaining popularity in the market. However, the long-life noodles distributed in these markets are lacking in so-called noodle stiffness and viscoelasticity, and in reality, they do not yet have satisfactory quality.

On the other hand, conventionally, alginic acid has been used for the purpose of imparting smoothness and stickiness to noodles, but it has not been able to impart rigidity to long-life noodles.

As a method for imparting preservability to wet noodles, in addition to a bacteriostatic agent addition method, a retort sterilization method, etc.,
Methods such as pH adjustment (pH adjustment to acidic side) and pasteurization are being studied. However, the bacteriostatic agent addition method does not give an image to consumers in terms of use of additives, and the retort sterilization method is unfavorable in appearance because noodles cause so-called reto-burn due to high temperature heat treatment. The fact is that the noodles have a texture that is far from that of the noodles just after boiling.

Therefore, the latter method is often used for udon. However, in the method of using both pH adjustment and pasteurization, the gluten viscoelasticity of wheat flour is lost, the spreadability of the noodles is lost, and as a result, the noodles have a weak and chewy texture, so-called noodles immediately after boiling. It was the actual situation that the texture was not obtained.

[0006]

Means for Solving the Problems The present invention has been made in view of the above problems, and an object thereof is to impart a shelf life to noodles by combining conventional pH adjustment and pasteurization. Instead, it is to impart the chewy texture of the noodles immediately after being boiled.

[0007] As a result of intensive studies conducted by the present inventors in order to achieve such an object, as a result of the initial stage of the manufacturing process of noodles, that is, alginic acid and / or monovalent salt of alginic acid was added to raw material powder or kneading water, and By adjusting the pH of the dough to within a predetermined range, performing pregelatinization treatment and acid solution treatment, and pasteurizing, it is possible to obtain noodles with excellent shelf life, less hot water spread, and a chewy texture. Came to discover.

That is, the present invention is a method for producing noodles having the above-mentioned characteristics, which comprises the following steps. That is, (1) wheat flour or a raw material powder containing wheat flour and starch as a main component, alginic acid and / or a monovalent salt of alginic acid, an alkaline agent, and optionally salt and the like, and kneaded with water to reduce the acidity. A noodle dough exhibiting a weakly alkaline pH is prepared, (2) the noodle dough is used as a noodle strip, and is subjected to an α-treatment, (3) the α-treated noodle strip is subjected to an acid solution treatment, and the noodle strip is pH
(4) characterized by a series of steps of packaging and sealing the pH-adjusted noodles, and then heat-sterilizing the noodles, which has excellent preservability, has little hot water spread, and imparts a firmness to the noodles. It is a method for producing noodles. Moreover, as another embodiment of the present invention, the noodles can be produced by performing the gelatinization treatment of the noodle strings in the acid solution treatment step.

The raw material powder for noodle dough in the present invention includes:
Wheat flour, starch, etc. that are commonly used in noodle production can be used,
Among these, as starch, wheat starch, rice starch, corn starch, potato starch, legume starch, etc., or processed or modified starches thereof can be used, and of course cereal flour such as buckwheat flour can also be used. is there.

As the alginate in the present invention, an alkali metal salt of alginic acid (for example, potassium alginate, sodium alginate, etc.), a magnesium salt, an ammonium salt and the like can be used. These alginate and alginic acid are commercially available products. Can be fully used. Further, the alginate and alginic acid can be added in a powder state or can be added after being prepared in an aqueous solution state.

The amount of alginic acid and / or alginate added to the raw material powder is related to other raw materials, for example, the amount of alkali agent added, the pH of noodle dough, the degree of pregelatinization treatment and acid solution treatment, Although it is appropriately determined in consideration of the noodle quality of the product, it is about 0.5 g (about 0.05
%) Or more is preferable. That is, the alginic acid component is about
If it is less than 0.05%, it is not possible to impart or maintain "hip" to the product, and if the alginic acid component becomes excessive,
The "waist" of the noodles becomes too strong, and the texture and taste become poor, and a sufficient texture as noodles cannot be obtained.

Next, the alkaline agent in the present invention is a commonly known and commonly used food alkaline agent, and specifically, for example, sodium carbonate, potassium carbonate, sodium hydrogen carbonate. , Ammonium carbonate, sodium phosphate, potassium phosphate, polyphosphate, condensed phosphate, or a mixture thereof can be used.
However, an alkaline agent containing a calcium salt is not preferred in the present invention because calcium reacts with alginic acid to gel and make it difficult to knead.

Therefore, the alkaline agent containing the calcium salt can be used only under the condition that such a reaction does not occur.

The amount of the alkaline agent added may be appropriately adjusted depending on the type of the alkaline agent. In the present invention, the pH of the noodle dough is from weakly acidic to weakly alkaline,
The amount of the alkaline agent added is adjusted so that it is preferably about 6.5 to 9.0. That is, when the pH is about 6.5 or less, “waist” and “viscoelasticity” cannot be imparted to the noodles, and when the pH is 9.0 or more, the noodle string pH shifts to the acidic range in the subsequent acid solution treatment. There is a risk of insufficient storage, and as a result, it may be difficult to provide long-term storage stability, and it may be difficult to achieve desired noodle quality.

The noodle dough is prepared by a conventionally known device. Further, rolling of noodle strips and cutting of noodle strips can also be carried out by ordinary methods.

In the present invention, the gelatinization treatment of noodle strings can be carried out by using a conventionally known method and apparatus such as boiling heat and steaming.
The acid solution treatment of the noodle strings is performed by a method performed after the α-treatment or a method performed in the same step at the same time as the α-treatment. The former method is carried out by dipping the noodle strings in an acid solution, coating / spraying the acid solution on the noodle strings, and the latter method is a cooking method using an acidic solution prepared by adding an acid to boiling water. -It is carried out by spraying or spraying the acid solution onto the noodle strings in the steaming process.

As the acid that can be used for the acid liquid treatment, acetic acid, lactic acid, citric acid, malic acid, brewed vinegar and the like that can be used in foods can be appropriately selected and used. The conditions of the acid solution treatment can be adjusted in consideration of the type of acid used, the pH of the noodle strings, the alkalinity of the noodle strings, the degree of long-term storability to be imparted, the noodle quality and the like. It is essential that the pH of the wire be acidic.

In the present invention, it is presumed that the treated alginic acid and / or alginic acid becomes insolubilized alginic acid by the treatment with the acid solution, which is presumed to form a three-dimensional network structure in the whole noodle. It can retain or strengthen the "waist" and "viscoelasticity" of the noodle strings, and at the same time, because the noodle strings are adjusted to an acidic range, the noodle strings can be stored for a long period of time in combination with pasteurization in the post process. It is granted.

The noodle string whose pH has been adjusted through the above steps is packaged and sealed in a predetermined amount by known methods, and then this is heat-sterilized. Although the heating conditions differ depending on pH and the like, a sterilization cabinet temperature of 85 ° C. is required for 30 minutes or longer and 95 ° C. for 20 minutes or longer, but the conditions required for sterilization can be set appropriately.

The noodles of the present invention can be commercialized as they are as a conventional packaged noodle in a bag, or can be commercialized as a so-called cup noodle, which is stored in a container such as polystyrene together with other seasonings and ingredients. You can

According to the present invention, "alginic acid is insoluble in water, but when combined with sodium, potassium, and ammonium, each alginate is dissolved in water.
Then, when an acid is added to this, it becomes alginic acid again and precipitates. " That is, alginic acid and / or monovalent salt of alginic acid is mixed with a raw material to prepare noodles in a predetermined pH range, which is subjected to a gelatinization treatment, and further subjected to an acid solution treatment so that the alginic acid in noodle strings is treated. Is presumably insolubilized to form a network structure, which prevents the noodles from spreading and gives a so-called lumberiness.

Further, since the noodle strings become acidic after such a treatment, the noodle strings can be sealed and packaged, and then pasteurized to obtain long-life noodles having long-term storability.

[0023]

EXAMPLES The details of each step of the manufacturing method will be described below. The following disclosure shows one embodiment of the present invention, and it goes without saying that the manufacturing method of the present invention is not limited to this.

Example 1 Method for Preparing Alginic Acid-Containing Noodles Alginic acid-containing noodles were manufactured by trial according to the steps shown in FIG.

(1) 2.5 g of cansui, 15.0 g of salt, 1.3 g of gardenia pigment, and 5.0 g of alginic acid are dissolved in 350 ml of water to prepare kneading water. Next, the kneading water is added to a mixture of 0.8 kg of wheat flour and 0.2 kg of potato starch, and the mixture is kneaded with a mixer for 15 minutes.

(2) The kneaded material is passed through a rolling roll for 1.3 m
After making / m noodle band, pass # 22 (round) cutting edge to make noodle band.

(3) The noodle strings are steamed for 2 minutes in a steamer under normal pressure (1
(00 ℃) and cut. The noodles are boiled in a 0.05 g / l solution of lactic acid for 30 seconds, drained for 30 seconds, washed with water for 30 seconds,
Drain the liquid for 30 seconds.

(4) The noodle strings prepared in the above step (3) are treated with lactic acid.
After soaking in 7.5 g / l solution for 2 minutes, the liquid is drained, and 20 g of white squeezing oil is added to the noodles per kg of noodles.

(5) 180 g of noodle strings prepared in the above step (4) is enclosed in a pouch.

(6) The packaged noodles are sterilized in boiling water for 35 minutes and then cooled in running water to obtain a prototype of the present invention.

The prototype was left at room temperature for 1 day, then put the noodles together with the powdered soup in a styrene container, poured boiling water and allowed to stand for about 2 minutes. It was good.

Next, the manufacturing conditions of the present invention will be described in Examples 2 to 6.

Example 2: Effect of addition of dough pH and alginic acid
(Part 1 ) In the production method of Example 1, noodles were prepared by changing the addition amounts of alginic acid and cansui as shown in Table 1 below. As a result, the effect of adding alginic acid to the lower back was confirmed in the test section where the dough pH of the sliced noodles was about 6.5 or more.

[0034]

[Table 1]

Example 3: Effect of addition of dough pH and alginic acid
(Part 2 ) In this example, the effect of addition of alginic acid was tested by using ammonium hydrogencarbonate as the alkaline agent instead of Kansui.

As a result, as shown in Table 2 below, it was confirmed that even ammonium hydrogen carbonate could give the noodles sufficient stiffness, and it is considered that the addition effect of alginic acid depends on the pH of the dough.

[0037]

[Table 2]

Example 4: Effect of addition of dough pH and alginic acid
(Part 3 ) In this example, the upper limit of the dough pH at which the effect of adding alginic acid appears was examined.

As a result, as shown in Table 3, the pH of the dough
It was found that the effect of alginic acid on the noodles tended to decrease even if the value was too high.

The noodles having a dough pH of about 9 or more were not preferable because the color tone was clearly burnt as compared with the noodles having a dough pH of less than that.

[0041]

[Table 3]

Example 5: Examination of Alginic Acid Substitute Substances Noodles were experimentally produced by using potassium alginate, ammonium alginate, and sodium alginate instead of alginic acid. As a result, as shown in Table 4 below,
As in the case of adding alginic acid, the effect of imparting the waist to the noodles was confirmed.

[0043]

[Table 4]

Example 6: Product pH has an effect on alginic acid addition
Effect on products by changing the concentration of lactic acid in the acid solution immersion process
The pH (the pH of the noodles after the final pH adjustment before the sterilization step, which corresponds to the prototype pH in the table) was adjusted, and a test was conducted on the relationship between the product pH and the alginic acid addition effect. As a result, as shown in Table 5 below, the product pH also showed a considerable effect on the alginic acid addition effect, and in the test sections A and B where the product pH was higher than about 6.0, the alginic acid addition effect on the noodles was imparted to the noodles. Was not observed so much, but the test areas C and D clearly showed a waist-giving effect.

[0045]

[Table 5]

In response to the test results concerning the production conditions of Examples 2 to 6 above, various noodles were trial-produced in Examples 7 to 10 below.

Example 7: Preparation of Chinese Noodles Noodles were prepared according to the following procedure. That is, (1) Kansui 2.5 g, normal salt 15 g, and gardenia pigment 1.3
After mixing g, it was dissolved in 340 ml of water to prepare kneading water.
Next, wheat flour (semi-strong flour) 0.8 kg, potato starch 0.2 k
g, and the mixture of 5.0 g of alginic acid, the kneading water is added,
Knead for 15 minutes in a mixer to make dough (dough pH 7.
Five) .

(2) Noodle thickness 1.
After making a noodle band of 3 m / m, it was made a noodle band through a # 22 (round) cutting blade.

(3) After steaming the noodle strings for 2 minutes,
It was boiled in a 0.05 g / l solution for 30 seconds and washed with water.

(4) The noodle strings prepared in the above step (3) are treated with lactic acid.
After soaking in 8.0 g / l solution for 2 minutes, the solution was drained and 20 g of white squeezing oil was added per 1 kg of the noodles.

(5) 180 g of the noodle strings prepared in the above step (4) was enclosed in a pouch.

(6) The packaged noodles were sterilized in boiling water for 35 minutes and then cooled in running water to obtain the packaging wet Chinese noodles of the present invention (final noodle moisture: 57%, pH 4.2).

After the Chinese noodles were allowed to stand at room temperature for 2 days, they were placed in a styrene bowl-shaped container, poured into boiling water and waited for 2 minutes for tasting. A chewy and chewy texture was obtained, which was delicious. It was

Example 8: Preparation of Yakisoba (Part 1 ) Noodles were prepared according to the following procedure. That is, (1) 2.5 g of cansui, 15 g of normal salt, 1.3 g of gardenia pigment and 5.0 g of alginic acid were dissolved in 340 ml of water to prepare kneading water. Next, the kneading water was added to wheat flour (medium strength flour) and kneaded with a mixer for 15 minutes to prepare a dough.

(2) Noodle thickness 1.
After making a noodle band of 4 m / m, it was made a noodle band through a # 20 (round) cutting blade.

(3) The noodle strings were cooked for 3 minutes, then boiled in boiling water for 1 minute and washed with water.

(4) The noodle strings prepared in the above step (3) were treated with lactic acid.
After soaking in 8.0 g / l solution for 1 minute, the solution was drained, and 20 g of white squeezing oil was added per 1 kg of the noodles.

(5) 180 g of the noodle strings prepared in the above step (4) was enclosed in a pouch.

(6) The packaged noodles were sterilized by steam at 98 ° C. for 35 minutes and then cooled in running water to obtain the packaged wet fried noodles of the present invention (final noodle moisture 62%, pH 4.2).

After the noodles were left in the refrigerator for 1 day, they were placed in a styrene dish-shaped container, poured with boiling water and waited for 2 minutes, and then the boiling water in the container was discarded and a liquid sauce was mixed for tasting.
I was able to eat it as a delicious and smooth Yakisoba.

Example 9: Preparation of Yakisoba (Part 2 ) Noodles were prepared according to the following procedure. That is, (1) 5.0 g of alginic acid, 2.0 g of cansui, 15 g of normal salt, 3.0 g of safflower pigment, and 5.0 g of alginic acid were mixed and then dissolved in 350 ml of water to prepare kneading water. Then, add the kneading water to 1.0 kg of wheat flour (medium strength flour) and mix with a mixer.
The mixture was kneaded for 15 minutes to make a noodle dough having a pH of 6.8.

(2) The noodle dough was rolled with a rolling roll to make a noodle strip having a noodle thickness of 1.3 m / m, and then cut out with a # 22 cutting edge (corner) to obtain a noodle band.

(3) Steam the noodle strings for 2 minutes, about 20 cm
After cutting to length, boil in a 5g / l solution of lactic acid for 1 minute,
Then, the noodles were transferred to a colander, drained for 30 seconds, washed with running water for 15 seconds and cooled, and further drained for 30 seconds in a colander.

(4) The noodle strings prepared in the above step (3) were dipped in a 10 g / l solution of brewed vinegar for 15 seconds and drained with a colander to prepare 1 kg of the noodles.
30 g of rapeseed white squeezing oil was added and mixed.

(5) 180 g of the noodle strings prepared in the above step (4) was enclosed in a pouch.

(6) The packaged noodles were heat-sterilized in boiling water for 30 minutes.

After the product was left at room temperature for 1 day, it was placed in a styrene dish-shaped container, poured into boiling water and allowed to stand for 2 minutes, then the hot water was discarded and a liquid sauce was mixed for tasting. The texture was relatively suitable for yakisoba.

Example 10: Preparation of Udon Noodles were prepared according to the following procedure. That is, (1) 5.0 g of alginic acid, 10 g of salt and sodium carbonate
2.5 g was dissolved in 350 ml of water to prepare kneading water. next,
0.9 kg of flour (medium flour) and waxy cornstarch
The kneading water was added to 0.1 kg of the mixture and kneaded with a mixer for 15 minutes to prepare a noodle dough having a pH of 7.2.

(2) The noodle dough was rolled with a rolling roll to make a noodle strip having a noodle thickness of 2.6 m / m, and then cut with a # 10 (round) cutting blade to give a noodle band.

(3) Steam the noodle strings for 2 minutes, and then about 20 cm
Boiled in a boiling solution of 0.05 g / l lactic acid for 18 minutes, then transfer the noodles to a colander, drain for 30 seconds, wash in running water for 1 minute and cool, then in a colander for 30 minutes. The water was drained for a second.

(4) The noodle strings prepared in the above step (3) were treated with lactic acid.
It was soaked in 10 g / l solution for 1 minute and drained with a monkey.

(5) 200 g of the noodle strings prepared in the above step (4) was enclosed in a pouch.

(6) The packaged noodles were sterilized at 97 ° C. for 35 minutes
(Product water content 70%, pH 3.9).

After leaving the product at room temperature for 1 day, put it in a container with liquid soup, pour boiling water and leave for about 2 minutes,
When I tasted it, it had a chewy, chewy texture.

Example 11: Preparation of spaghetti Noodles were prepared according to the following procedure. That is, (1) alginic acid 5.0 g, salt 10 g and potassium carbonate 2.5
g was dissolved in 270 ml of water to prepare kneading water. Next, add the kneading water to 1 kg of durum semolina powder, and mix with a mixer
The mixture was kneaded for a minute to make a noodle dough having a pH of 6.9.

(2) The noodle dough was extruded with a pasta machine (die hole φ1.5 mm) to prepare noodle strings.

(3) Cut the noodle strings into pieces each having a length of about 20 cm, and cut into 2 pieces.
After steaming for 3 minutes, it was boiled for 3 minutes in a 5 g / l boiling solution of lactic acid.

(4) The noodle strings prepared in the above step (3) were transferred to a colander and drained, and 180 g each was enclosed in a pouch while the noodle strings were hot (noodle water content 60%, pH 4.1).

(5) The packaged noodles were heat-sterilized at 97 ° C. for 30 minutes.

After the product was left at room temperature for 1 day, it was placed in a styrene dish-shaped container, poured into boiling water and left for 2 minutes, then the hot water was discarded and tasted with a retort pasta sauce. It was delicious and elastic.

The production method of the present invention can be applied to the production of somen, Japanese soba, etc. in addition to the Chinese noodles, yakisoba, udon, and spaghetti shown in Examples 7 to 11 above.

Finally, in order to confirm the influence of the physical shape of the noodles on the properties of the noodles, electron micrographs of alginic acid-added noodles and alginic acid-free noodles were taken in Example 12.

Example 12: Alginic acid-added noodles and algin
Electron Microscope Photograph of Acid-Free Noodle First, a test noodle was prepared according to the following procedure.

Alginic acid 10.0 g, Kansui 4.0 g, normal salt
Kneading water was prepared by dissolving 15.0 g and gardenia pigment 1.2 g in 340 ml of water. Next, the above kneading water was added to a mixture of 0.9 kg of wheat flour (semi-strong flour) and 0.1 kg of potato starch, and kneaded with a mixer for 15 minutes to prepare noodle dough (dough pH 7.7), and the steps of Example 1 below. According to (2) to (6), a packaged wet noodle containing alginic acid was obtained.

The alginic acid-free packaged wet noodles were prepared by adding no alginic acid to be mixed with the kneading water in the above method and adding 1.0 g of cansui (dough pH 7.3). Next, the obtained test (wet) noodles were photographed with a scanning electron microscope.

As a result of the above electron microscopic photography, it was observed that the alginic acid-added noodle had a honeycomb-like network structure (like a honeycomb structure) formed in the noodle band (see FIG. 2). ). On the other hand, such a structure could not be observed in the alginic acid-free wet noodles (see FIG. 3).

From the above experimental results, it is considered that the effect of adding alginic acid to the waist to the noodles is due in part to the honeycomb-like network seen in the electron micrographs.

[0088]

EFFECTS OF THE INVENTION According to the method for producing noodles of the present invention, the noodles have a firmness immediately after being boiled, which cannot be imparted by the conventional method,
Moreover, it is possible to provide delicious long-life noodles that are not likely to spread in hot water and have excellent storability.

[Brief description of drawings]

FIG. 1 is a manufacturing process diagram of a method for manufacturing noodles of the present invention.

FIG. 2 is an electron micrograph of wet noodles produced by the method of the present invention.

FIG. 3 is an electron micrograph of wet noodles without added alginic acid.

 ─────────────────────────────────────────────────── ─── Continuation of front page (72) Nobuyuki Akamatsu 4-1-1, Nishinakajima, Yodogawa-ku, Osaka City, Osaka Prefecture Nissin Foods Co., Ltd. (72) Mitsuyuki Tabuchi, Nishinakajima, Yodogawa-ku, Osaka City, Osaka Prefecture 1st-1st Nissin Foods Co., Ltd. (72) Inventor Toshinari Hirata 4-1-1st Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka

Claims (4)

[Claims] 1. A method for producing noodles, comprising the following steps:
That is, (1) wheat flour or wheat flour and a raw material powder containing starch as a main component, alginic acid and / or a monovalent salt of alginic acid, an alkaline agent, salt and the like if necessary, and kneaded with water,
A noodle dough exhibiting a weakly acidic to weakly alkaline pH is prepared, (2) the noodle dough is used as a noodle strip, and the gelatinization treatment is performed, and (3) the noodle fabric subjected to the α-formation treatment is treated with an acid solution. , Noodle strip pH
Is adjusted to an acidic range, and (4) the pH of the noodle strings is packaged and sealed, followed by heat sterilization. 2. A method for manufacturing noodles, comprising the steps of:
That is, (1) wheat flour or wheat flour and a raw material powder containing starch as a main component, alginic acid and / or a monovalent salt of alginic acid, an alkaline agent, salt and the like if necessary, and kneaded with water,
A noodle dough exhibiting a weakly acidic to weakly alkaline pH is prepared, (2) the noodle dough is made into noodle strips, (3) the noodle strips are subjected to an acid solution treatment at the same time as the gelatinization treatment, and the noodle strip pH
Is adjusted to an acidic range, and (4) the pH of the noodle strings is packaged and sealed, followed by heat sterilization. 3. The pH of the noodle dough is adjusted to about 6.5 with an alkaline agent.
The method for producing noodles according to claim 1 or 2, wherein the noodles are added so as to be 9.0. 4. In the step of treating the noodle strings with an acid solution,
The pH of the noodle strings after the acid solution treatment is about 6 or less.
The method for producing noodles according to any one of 1.