JPH09266763A - Quality improver for noodles and production of noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a liquid quality improver for noodles capable of improving stiffness or elastic feeling of the noodles, preventing the elongation of noodles by boiling and cloudiness of boiled water and producing the noodles having excellent palatability and texture by dissolving or swelling curdlan in an alkaline aqueous solution. SOLUTION: This quality improver is obtained by dissolving or swelling heat-coagulating and water-insoluble curdlan as polysaccharides mainly composed of β-1,3-glucoside bonding in an alkaline aqueous solution such as sodium carbonate, and preferably further neutralized. Preferably, noodles are produced by dissolving or swelling preferably 0.01-0.5 pts.wt. of curdlan in an alkaline aqueous solution, adding the alkaline aqueous solution to 100 pts.wt. of flour such as wheat flour, rice flour or buckwheat flour and then shaping.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a quality improving agent for improving the texture of noodles and a method for producing noodles using the same.

[0002]

2. Description of the Related Art When improving the quality of noodles such as udon, Chinese noodles, pasta and buckwheat obtained by processing flour such as wheat flour, rice flour or buckwheat flour, the elasticity of noodles, elasticity, texture of food etc. Feeling (texture) is an important factor.

Conventionally, in order to improve the texture of noodles, a technique has been proposed in which the composition of gluten of wheat flour is changed, and edible surfactants such as lecithin and quality improvers such as thickening polysaccharides are added. Has been done.

In recent years, a quality improving agent for noodles containing curdlan, a polysaccharide thickener and / or a heat-coagulable protein and noodles containing the same have been proposed (Japanese Patent Laid-Open No. 2-97361). issue).

[0005]

When curdlan is added to noodles, the texture of noodles and the texture such as elasticity are improved, and an excellent effect of preventing boiled water and turbidity of boiling water is exhibited.

To produce noodles using curdlan,
It is necessary to uniformly mix the raw material flour and the like with curdlan in advance, or to knead the flour using water in which the curdlan is dispersed (Japanese Patent Laid-Open No. 2-97361).
issue).

However, even if curdlan is mixed with flour or the like, microscopically, the dispersibility in the flour or the like was not sufficient. Moreover, even if the curdlan is dispersed in kneading water, the curdlan does not dissolve in the water, so that it immediately settles.
Therefore, when the curdlan is dispersed in the kneading water and added to the wheat flour, for example, the curdlan must be added to the wheat flour while stirring so that the curdlan does not settle, and the workability is deteriorated.

[0008] Further, even if noodles are produced using curdlan, microscopically observing the noodles, the dispersibility and swelling property of the curdlan in the noodles are not sufficient, and the effect of improving the quality of the curdlan is sufficient. The current situation is that it has not been demonstrated.

The problem to be solved by the present invention is to provide a curdlan capable of sufficiently exerting an effect as a quality improving agent for noodles and a method for producing noodles using the curdlan.

[0010]

[Means for Solving the Problems] As a result of intensive studies, the present inventors have noticed that curdlan is dissolved in an alkaline aqueous solution, and the curdlan is previously dissolved or swollen in the alkaline aqueous solution and added to flour. Then, they found that the above-mentioned problems can be solved by molding and manufacturing noodles, and completed the present invention.

That is, the present invention provides a liquid quality improving agent for noodles in which curdlan is dissolved or swollen in an alkaline aqueous solution, and a gel quality improving agent for noodles in which curdlan is dissolved or swollen in an alkaline aqueous solution and then neutralized. The present invention relates to a powdery quality improver for noodles containing curdlan and an alkali, and a method for producing noodles, which comprises adding the quality improver to flour and molding.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The curdlan used in the quality improver for noodles of the present invention is a heat-coagulable polysaccharide mainly composed of β-1,3-glucoside bonds and is insoluble in water.
Curdlan is produced by microorganisms of the genus Alcaligenes or Agrobacterium. More specifically, Curdlan is Alcaligenese facalis.
var. myxogenes) strain 10C3K [agricultural biological chemistry v
ol. 30, p196 (1966)], Alcaligenes faecalis burmyxogenes (Alcalige)
Nese facilis var. myxoge
nes) strain 10C3K mutant NKT-u (IFO
13140), Agrobacterium radiobactor (IFO 13127) and its variant U-19 (I
It is a polysaccharide produced by FO 13126) or the like.

The quality improver for noodles in the present invention is one obtained by dissolving or swelling curdlan in an aqueous alkali solution, and the alkali to be used is not particularly limited.
Examples thereof include sodium carbonate, potassium carbonate, sodium hydroxide, potassium hydroxide and phosphate. Alternatively, "kansui" composed of a plurality of alkalis may be used. The concentration of the alkali in the aqueous alkali solution is not particularly limited, but may be 0.04 to 6 wt%, for example. The concentration of curdlan in the alkaline aqueous solution is also not particularly limited,
For example, it may be 1 to 4 wt%.

The method of dissolving or swelling curdlan in an aqueous alkali solution is not particularly limited, but, for example, curdlan may be added to water in which alkali is dissolved and stirred, and when curdlan is not easily dissolved, curdlan is not used. The alkaline aqueous solution may be heated and dissolved to a temperature (about 40 ° C.) at which the orchi is not thermally solidified.

The noodle quality improving agent of the present invention is a mixture of powdered curdlan and powdered alkali described above at an appropriate ratio, for example, 50:50 to 99.6: 0.4. May be. When producing noodles, this quality improver for powder may be dissolved in water, mixed with flour and molded by a conventional method to produce noodles.

When producing Chinese noodles, an alkaline aqueous solution obtained by dissolving or swelling curdlan (hereinafter abbreviated as "curdlan alkaline aqueous solution") may be used as it is, but for producing noodles such as udon and soba. As the curdlan alkaline aqueous solution, an acid neutralized solution may be used. The acid used for neutralizing the aqueous solution of curdlan is not particularly limited, but for example, mineral acids such as hydrochloric acid, sulfuric acid, phosphoric acid, and lactic acid,
Organic acids such as citric acid may be mentioned. Neutralizing gel is formed by neutralizing curdlan alkaline solution with acid.
It may be used by crushing with a stirrer or the like, and even if such a gel-like material is used, the same quality improvement effect as in the case of the alkaline aqueous solution can be obtained.

In the present invention, the curdlan alkaline aqueous solution may be diluted with water in which salt, kansui, etc. are dissolved to prepare kneading water.

The noodles in the present invention include wheat flour, rice flour,
It is a food obtained by kneading and processing cereal flour such as buckwheat flour and the like, and those processed and dried, fried, steamed, frozen, soaked in acid, retort and the like. For example, pasta such as udon, soba, Chinese noodles, spaghetti, etc., dumplings, barley, skins such as wonton, and boiled noodles, dry noodles, fried noodles, steamed noodles, frozen noodles, long-life noodles, etc. that are processed by them. You can

To produce noodles by the method of the present invention, cereal flour such as wheat flour is treated with an aqueous solution of curdlan, thickened with salt and, if necessary, citrus, starch, eggs, vegetable proteins, guar gum, locust bean gum and the like. The noodles may be produced by adding them together with an auxiliary agent such as a polysaccharide and mixing them uniformly and molding them by an ordinary method.

To produce noodles by the method of the present invention, curdlan is added to 100 parts by weight of flour such as wheat flour.
001 parts by weight or more, preferably 0.005 to 2 parts by weight, and more preferably 0.01 to 0.5 parts by weight, may be added a curdlan alkali aqueous solution or a neutralized solution of the aqueous solution. . The amount of curdlan added is 0.
When the amount is less than 001 parts by weight, the quality improving effect is obtained to some extent, but it cannot be said to be sufficient. Further, even if it is added in excess of 2 parts by weight, improvement in texture (strength and elongation of noodles) in proportion to the increase in the added amount cannot be expected, and the cost becomes high, which is not preferable.

Hereinafter, the present invention will be described in more detail with reference to Examples.

[0022]

【Example】

Examples 1 and 2 and Comparative Examples 1 to 3 (Chinese noodles) Preparation of kneading water (in the case of Example 1) 144 g of water and 0.15 g of curdlan
Was dispersed, and then 3 g of sodium carbonate (anhydrous) was dissolved.
This solution was heated to 40 ° C. to prepare a curdlan alkaline aqueous solution.

Separately, in 336 g of water, 30 g of salt and 4.5 g of Kansui (trade name "Kansui H", manufactured by Organo Corporation)
Was dissolved, mixed with the curdlan alkaline aqueous solution prepared above, and stirred to prepare kneading water.

(In the case of Example 2) 3 g of curdlan was dispersed in 144 g of water and then 3 g of sodium carbonate (anhydrous) was dissolved. This solution was heated to 40 ° C. to prepare a curdlan alkaline aqueous solution.

Separately, in 336 g of water, 30 g of salt and 4.5 g of Kansui (trade name "Kansui H", manufactured by Organo Co.)
Was dissolved, mixed with the curdlan alkaline aqueous solution prepared above, and stirred to prepare kneading water.

(For Comparative Examples 1 to 3) Sodium carbonate (anhydrous) 3 g, salt 30 g, and Kansui (trade name "Kansui H" manufactured by Organo Co., Ltd.) 4.5 g were dissolved in 480 g of water to prepare kneading water. Prepared.

Manufacture of Chinese noodles Example 1 was prepared by first preparing 1500 g of semi-strong flour.
Kneading water was added, and these were kneaded with a mixer for 15 minutes to obtain noodle dough (addition amount of curdlan to 100 parts by weight of flour: 0.01 parts by weight).

In Example 2, 1500 g of semi-strong flour was added to the kneading water of Example 2 prepared above, and the mixture was kneaded with a mixer for 15 minutes to obtain noodle dough (amount of curdlan added to 100 parts by weight of wheat flour: 0.2 parts by weight).

In Comparative Example 1, after adding 0.15 g of powdered curdlan to 1500 g of semi-strong flour, kneading water for Comparative Example prepared above was added, and these were kneaded with a mixer for 15 minutes to obtain noodle dough. (Amount of curdlan added to 100 parts by weight of wheat flour: 0.01 parts by weight).

In Comparative Example 2, after adding 3 g of powdered curdlan to 1500 g of semi-strong powder, kneading water for Comparative Example prepared above was added, and these were kneaded with a mixer for 15 minutes to obtain noodle dough ( Curdlan added to 100 parts by weight of flour:
0.2 parts by weight).

In Comparative Example 3, 1500 g of semi-strong powder was added with the previously prepared kneading water for Comparative Example, and these were mixed with a mixer for 15
The mixture was kneaded for minutes to obtain noodle dough.

Next, each noodle dough was rolled with a rolling roll to make a noodle strip having a noodle thickness of 1.3 mm, and then No. The noodles were cut with 22 incisors to obtain Chinese noodles. Next, after boiling in boiling water until the water content was 74 to 75%, in order to evaluate the boiled noodles, physical evaluation by measurement of breaking strength and elongation in a tensile test and sensory evaluation were performed. . Table 1 shows the results.

[0033]

[Table 1]

(Tensile test) One boiled noodle string was fixed to a length of 2 cm using a rheometer (CR-200D, manufactured by Sun Kagaku Co.), and the table descending speed was 6c.
A tensile test was performed at m / min.

Tensile tests were conducted 10 times per test, and the average value of the remaining 8 points was removed except for one point at each of the upper and lower sides.

(Sensory test) Six sensory panelists conducted sensory evaluation on the basis of the curdlan-free product according to the following criteria. The numerical values in the table represent the average values of six persons.

[0037]

As is clear from the results shown in Table 1, the Chinese noodles produced by the method of the present invention are excellent in physical evaluation such as tensile strength and elongation, and further excellent in texture (texture) such as chewyness and elasticity. It was a very delicious Chinese noodle. In particular, the Chinese noodles of Example 1 were flour 10
Although the amount of curdlan added to 0 parts by weight is 0.01 parts by weight, which is a very small amount as in Comparative Example 1,
Both the measured value of the rheometer and the result of sensory evaluation are superior to those of Comparative Example 1, and it can be seen that the noodle improving effect of the noodle improving agent of the present invention is excellent.

Further, the Chinese noodles of Comparative Example 2 contained 0.2 part by weight of curdlan per 100 parts by weight of wheat flour, so that the curdlan effect was relatively exhibited.
In the Chinese noodles of Example 1 described above, although the addition amount was 0.01 parts by weight with respect to 100 parts by weight of wheat flour, the same or greater effect as in Comparative Example 2 was obtained, and the quality improving agent of the present invention was obtained. It can be seen that the effect of improving the quality of noodles can be exhibited by adding less curdlan than in the case of adding curdlan to the flour as it is.

Example 3, Comparative Examples 4 and 5 (Chinese noodles) Preparation of kneading water (in the case of Example 3) 3 g of curdlan and kansui (trade name "Kansu H" (anhydrous potassium carbonate 62%, anhydrous sodium carbonate 30) %, Anhydrous disodium phosphate 5%, sodium polyphosphate 3% contained), Organo Co., Ltd.) 15 g
Each in powder form, add it to 144 g of water,
It was heated to 40 ° C. and dissolved to prepare a curdlan alkaline aqueous solution.

Separately, 30 g of sodium chloride was dissolved in 336 g of water, and the curdlan alkaline aqueous solution prepared above was added and mixed and stirred to prepare kneading water.

(In the case of Comparative Examples 4 and 5) Kneading water was prepared by dissolving 30 g of sodium chloride and 15 g of the same lye as in Example 3 in 480 g of water.

Manufacture of Chinese Noodle Example 3 was prepared by adding 1500 g of semi-strong flour to Example 3 previously prepared.
Kneading water was added, and the mixture was kneaded with a mixer for 15 minutes to obtain noodle dough (amount of curdlan added to 100 parts by weight of wheat flour: 0.2 parts by weight).

In Comparative Example 4, after adding 3 g of powdered curdlan to 1500 g of semi-strong flour, kneading water for Comparative Example prepared above was added, and these were kneaded with a mixer for 15 minutes to obtain noodle dough ( Curdlan added to 100 parts by weight of flour:
0.2 parts by weight).

In Comparative Example 5, 1500 g of the semi-strong powder was added with the previously prepared kneading water for Comparative Example, and these were mixed with a mixer for 15 times.
The mixture was kneaded for minutes to obtain noodle dough.

Then, each noodle dough was rolled with a rolling roll to make a noodle strip having a noodle thickness of 1.3 mm, and then No. The noodles were cut with 22 incisors to obtain Chinese noodles. Next, in boiling water, after boiling until the water content is 74-75%, in order to evaluate the boiled noodles, according to Example 1, a physical evaluation by measuring the breaking strength and elongation in a tensile test,
Sensory evaluation was performed. Table 2 shows the results.

[0047]

[Table 2]

As is clear from the results shown in Table 2, the Chinese noodles produced by the method of the present invention are excellent in physical evaluation such as tensile strength and elongation, and also excellent in texture (texture) such as chewyness and elasticity. It was a very delicious Chinese noodle. On the other hand, the Chinese noodles of Comparative Example 4 to which the powdered curdlan was added as it was, although the curdlan effect was relatively exhibited, compared with the Chinese noodles of Example 3,
It was inferior in physical evaluation and sensory evaluation.

Examples 4 and 5 and Comparative Examples 6 to 8 (Udon) Preparation of kneading water (in the case of Example 4) 117 g of water and 0.15 g of curdlan
Disperse, add 15 ml of 1N sodium hydroxide and add 4
After heating to 0 ° C. to dissolve the curdlan, 15 ml of 1N hydrochloric acid was added with stirring to completely neutralize, and a gel-like product was obtained. This gel-like substance was added to a solution prepared by dissolving 45 g of sodium chloride in 333 g of water in advance, and mixed well and stirred to prepare kneading water.

(Example 5) 3 g of curdlan was dispersed in 117 g of water, 15 ml of 1N sodium hydroxide was added, the curdlan was dissolved by heating to 40 ° C., and then 15 ml of 1N hydrochloric acid was added with stirring. It was completely neutralized to obtain a gel. This gel-like substance was previously added to 333 g of water and salt 45.
g was added to the dissolved solution, and the mixture was thoroughly mixed and stirred to prepare kneading water.

(In the case of Comparative Examples 6 to 8) 1N in 450 g of water
After adding 15 ml of sodium hydroxide, stir 1
It was completely neutralized with 15 ml of N hydrochloric acid, and 45 g of sodium chloride was dissolved therein to prepare kneading water.

Production of Udon In Example 4, 1500 g of medium-strength flour was added with the kneading water of Example 4 prepared above and kneaded with a mixer for 15 minutes to obtain noodle dough (curd to 100 parts by weight of flour). Orchid addition amount: 0.01 parts by weight).

In Example 5, 1500 g of medium-strength flour was added with the kneading water of Example 5 prepared above, and the mixture was kneaded with a mixer for 15 minutes to obtain noodle dough (amount of curdlan added to 100 parts by weight of wheat flour). : 0.2 parts by weight).

In Comparative Example 6, after adding 0.15 g of powdered curdlan to 1500 g of medium strength flour, the kneading water for Comparative Example prepared above was added, and these were kneaded with a mixer for 15 minutes to prepare a noodle dough. Obtained (amount of curdlan added to 100 parts by weight of wheat flour: 0.01 parts by weight).

In Comparative Example 7, after adding 3 g of powder curdlan to 1500 g of medium strength flour, kneading water for Comparative Example prepared above was added, and these were kneaded with a mixer for 15 minutes to obtain noodle dough. (Amount of curdlan added to 100 parts by weight of flour:
0.2 parts by weight).

In Comparative Example 8, 1500 g of medium-strength flour was added with the previously prepared kneading water for Comparative Example, and the mixture was kneaded with a mixer for 15 minutes to obtain a noodle dough.

Next, each noodle dough was rolled with a rolling roll to make a noodle strip having a noodle thickness of 2.3 mm, and then No. Noodles were cut out with 12 incisors to obtain udon. Next, in boiling water, after boiling until the water content becomes 74 to 75%, in order to evaluate the boiled noodles, in order to evaluate the noodles, in accordance with the above-mentioned Example 1, a physical evaluation by measurement of breaking strength and elongation in a tensile test and , Sensory evaluation was performed. Table 3 shows the results.

[0058]

[Table 3]

As is clear from the results shown in Table 3, the udon produced by the method of the present invention is excellent in physical evaluation such as tensile strength and elongation, and is also excellent in texture (texture) such as chewyness and elasticity. It was very delicious udon.

On the other hand, the udon of Comparative Example 6 to which the powdered curdlan was added as it was was only slightly effective because the amount of curdlan added was smaller than the usual amount used. However, in the udon of Example 4, the amount of curdlan added was Comparative Example 6.
Although it is the same as the above, it can be seen that the effect of improving the quality of noodles is exhibited.

Examples 6 and 7, Comparative Examples 9 to 11 (Fried noodles) Preparation of kneading water (in the case of Example 6) 29.4 g of water and 0.45 of curdlan
After dispersing g, 0.15 g of tripotassium phosphate was dissolved. This solution was heated to 40 ° C. to dissolve the curdlan to prepare a curdlan alkaline aqueous solution.

Separately, 30 g of salt in 450.6 g of water, Kansui (trade name "Kansui H", manufactured by Organo Co.) 4.
35 g was dissolved, mixed with the curdlan alkaline aqueous solution prepared above, and stirred to prepare kneading water.

(In the case of Example 7) 3 g of curdlan was dispersed in 144 g of water and then 1 g of tripotassium phosphate was dissolved.
This solution was heated to 40 ° C. to dissolve the curdlan to prepare a curdlan alkaline aqueous solution.

Separately, 336 g of water, 30 g of salt, and 3.5 g of Kansui (trade name "Kansui H", manufactured by Organo Co.)
Was dissolved, mixed with the curdlan alkaline aqueous solution prepared above, and stirred to prepare kneading water.

(Comparative Examples 9 to 11) 30 g of salt was added to 480 g of water.
g, Kansui (brand name "Kansui H", Organo Corporation)
(Manufactured by K.K.) was dissolved to prepare kneading water.

Production of Fried Noodles In Example 6, 1500 g of flour was added with the kneading water of Example 6 prepared above, and the mixture was kneaded with a mixer for 15 minutes to obtain noodle dough (curdlan per 100 parts by weight of flour. Amount added: 0.03 parts by weight).

In Example 7, 1500 g of flour was added to the kneading water of Example 7 prepared above, and the mixture was kneaded with a mixer for 15 minutes to obtain noodle dough (amount of curdlan added to 100 parts by weight of flour: 0 .2 parts by weight).

In Comparative Example 9, after adding 0.45 g of powder curdlan to 1500 g of wheat flour, the kneading water for Comparative Example prepared above was added, and these were kneaded with a mixer for 15 minutes to obtain noodle dough. (Amount of curdlan added to 100 parts by weight of flour: 0.03 parts by weight).

In Comparative Example 10, after adding 3 g of powder curdlan to 1500 g of wheat flour, kneading water for the comparative example prepared above was added and kneaded with a mixer for 15 minutes to obtain noodle dough (flour 100 Curdlan addition amount per part by weight:
0.2 parts by weight).

In Comparative Example 11, 1500 g of wheat flour was added with the previously prepared kneading water for Comparative Example, and the mixture was kneaded with a mixer for 15 minutes to obtain a noodle dough.

Then, each noodle dough was rolled with a rolling roll to make a noodle strip having a noodle thickness of 1.3 mm, and then No. Chinese noodles were obtained by cutting out with 22 incisors to make noodle strings. Next, the noodle strings were steamed for 2 minutes in a steamer, and then fried in soybean white squeezing oil at 135 ° C to 150 ° C for 1.5 minutes.

The obtained fried noodles were boiled in boiling water for 5 minutes and then subjected to physical evaluation and sensory evaluation by measuring tensile strength and elongation in a tensile test according to the above-mentioned Examples. The results are shown in Table 4.

[0073]

[Table 4]

As is clear from the results shown in Table 4, the fried noodles produced by the method of the present invention are excellent in physical evaluation such as tensile strength and elongation, and also excellent in sensory evaluation such as texture and elasticity. It was very delicious noodles.

On the other hand, the fried noodles of Comparative Examples 9 and 10 to which the powdered curdlan was added as they were showed a slight effect of the curdlan, but were more physical than those of Examples 6 and 7 in which the addition amount of the curdlan was the same. It was inferior in physical evaluation and sensory evaluation.

Example 8, Comparative Examples 12 and 13 (simple long-life noodles) Preparation of kneading water (in the case of Example 8) 0.9 g of curdlan was added to 58.8 g of water.
After being dispersed, 0.3 g of tripotassium phosphate was dissolved.
This solution was heated to 40 ° C. to dissolve the curdlan to prepare a curdlan alkaline aqueous solution.

Separately, 42 g of water, 30 g of salt and Kansui (trade name "Kansui H", manufactured by Organo Co.) 4.
2 g was dissolved and mixed with the curdlan alkaline aqueous solution prepared above and stirred to prepare kneading water.

(For Comparative Examples 12 and 13) 30 g of salt and 4.5 g of Kansui (trade name "Kansui H" manufactured by Organo Co.) were dissolved in 480 g of water to prepare kneading water.

Production of Simple Long-life Noodles In Example 8, 1500 g of flour was added with the kneading water of Example 8 prepared above, and the mixture was kneaded with a mixer for 15 minutes to obtain noodle dough (based on 100 parts by weight of flour). The amount of curdlan added: 0.06 parts by weight) In Comparative Example 12, 1500 g of wheat flour was added to powder curdlan 0.9
After adding g, kneading water for the comparative example prepared above was added,
These were kneaded with a mixer for 15 minutes to obtain noodle dough (amount of curdlan added to 100 parts by weight of flour: 0.06
(Parts by weight) In Comparative Example 13, 1500 g of flour was added to the previously prepared kneading water for Comparative Example, and the mixture was kneaded with a mixer for 15 minutes to obtain a noodle dough.

Then, each noodle dough was rolled with a rolling roll to make a noodle strip having a noodle thickness of 1.3 mm, and then No. The noodles were cut with 22 incisors to obtain Chinese noodles. Next, the noodle strings are boiled in boiling water for 1.5 minutes, and then soaked in an acidic aqueous solution (trade name "Orbuffer H" (Organo Co., Ltd.) adjusted to a 1.5% solution) for 0.5 minutes. (PH of noodles = 4),
I packed it in a bag. The packaged noodles were sterilized with steam at 98 ° C. for 40 minutes and then cooled with running water to obtain simple long-life noodles.

The obtained simple long-life noodles were boiled in boiling water for 1 minute, and then physical evaluation and sensory evaluation were carried out by measuring tensile strength and elongation in a tensile test according to the above-mentioned Examples. The results are shown in Table 5.

[0082]

[Table 5]

As is clear from the results shown in Table 5, the simple long-life noodles produced by the method of the present invention are excellent in physical evaluation such as tensile strength and elongation, and also excellent in chewy and elastic sensory evaluation. It was a very delicious noodle.

On the other hand, the simple long-life noodle of Comparative Example 12 to which the powder curdlan was added as it was, although the curdlan effect was slightly exhibited, was more physically evaluated than Example 8 in which the curdlan was added in the same amount. The sensory evaluation was inferior.

Example 9, Comparative Examples 14 and 15 (frozen noodles) Preparation of kneading water (in the case of Example 9) 58.8 g of water and 0.9 g of curdlan
After being dispersed, 0.3 g of tripotassium phosphate was dissolved.
This solution was heated to 40 ° C. to dissolve the curdlan to prepare a curdlan alkaline aqueous solution.

Separately, 30 g of salt of 421.2 g of water, Kansui (trade name "Kansui H", manufactured by Organo Corporation) 1
7.7 g was melt | dissolved, it mixed with the curdlan alkaline aqueous solution prepared previously, and was stirred, and kneading water was prepared.

(Comparative Examples 14 and 15) 30 g of salt and 18 g of Kansui (trade name "Kansui H" manufactured by Organo Co.) were dissolved in 480 g of water to prepare kneading water.

Production of Frozen Noodle In Example 9, 1500 g of flour was mixed with the kneading water of Example 9 prepared above, and the mixture was kneaded with a mixer for 15 minutes to obtain noodle dough (curdlan per 100 parts by weight of flour. Amount added: 0.06 parts by weight).

In Comparative Example 14, after adding 0.9 g of powder curdlan to 1500 g of wheat flour, kneading water for Comparative Example prepared above was added, and these were kneaded with a mixer for 15 minutes to obtain a noodle dough. (Amount of curdlan added to 100 parts by weight of flour: 0.06 parts by weight).

In Comparative Example 15, 1500 g of wheat flour was added with the previously prepared kneading water for Comparative Example, and these were mixed with a mixer for 15 times.
The mixture was kneaded for minutes to obtain noodle dough.

Next, each noodle dough was rolled with a rolling roll to make a noodle strip having a noodle thickness of 1.3 mm, and then No. The noodles were cut with 22 incisors to obtain Chinese noodles.

Then, after boiling in boiling water for 2.5 minutes, the mixture was bagged and stored for 1 month in a frozen state (-50 ° C).

The noodles that had been frozen and stored were boiled back to perform sensory evaluation. Table 6 shows the results.

[0094]

[Table 6]

As is clear from the results shown in Table 6, the frozen noodles produced by the method of the present invention were excellent in chewy and chewy sensory evaluation, and were very delicious noodles.

On the other hand, the frozen noodles of Comparative Example 14 to which the powdered curdlan was added as they were showed a slight effect of curdlan, but was inferior in sensory evaluation to Example 9 in which the added amount of curdlan was the same. It was

[0097]

EFFECTS OF THE INVENTION By dissolving or swelling curdlan in an aqueous alkaline solution, it is possible to obtain a quality improving agent for noodles which is excellent in physical evaluation and texture improving effects of noodles. By adding to and molding the curdlan, it is possible to produce noodles excellent in texture and texture, such as texture and texture, with a smaller amount of curdlan than in the case where curdlan is added to flour as it is. be able to.

Claims (7)

[Claims] 1. A liquid quality improver for noodles, characterized in that curdlan is dissolved or swollen in an alkaline aqueous solution. 2. A gel-like quality improving agent for noodles, characterized in that curdlan is dissolved or swollen in an alkaline aqueous solution and then neutralized. 3. A powdery quality improving agent for noodles, which comprises curdlan and alkali. 4. A method for producing noodles, which comprises dissolving or swelling curdlan in an alkaline aqueous solution, and adding the alkaline aqueous solution to flour to mold the curdlan. 5. A method for producing noodles, which comprises dissolving or swelling curdlan in an alkaline aqueous solution, neutralizing the alkaline aqueous solution, and then adding the curdlan to flour and molding. 6. The method for producing noodles according to claim 4, wherein the amount of curdlan added is 0.001 part by weight or more per 100 parts by weight of the flour. 7. The method for producing noodles according to claim 4, wherein the cereal flour is wheat flour, rice flour or buckwheat flour.