JPH0970269A - Production of noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a noodle-making process capable of easily producing a high-quality noodle by mechanical noodle-making method, etc., to obtain noodles having a moderate hardness, rich viscoelasticity and good stiffness and easily tearable with teeth in boiled state, having excellent palatability and taste comparable to hand-made noodles and causing further improvement in these properties when preserved for a prescribed period. SOLUTION: A noodle dough is prepared by adding water, salt, oil and fat and lipase to cereal flour and kneading under reduced pressure and noodles are produced from the dough according to conventional method. In the above process, water and salt are added in an amount of 45-60wt.% in total based on the weight of the cereal flour and the lipase is added at a rate of 2.5-25 units based on 1g of the cereal flour or water and salt are added in an amount of 45-60wt.% in total based on the weight of the cereal flour, the mixture is kneaded under reduced pressure to form a dough and the surface of noodle strip or noodle string prepared from the dough is treated with an oil and fat and 2.5-25 unit of lipase per 1g of the cereal flour to obtain the objective noodle having excellent properties.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to noodles and a method for producing the same. In detail, it is chewy and crisp, and has a good texture and taste, and such a good texture and taste is further improved after long-term storage, and it makes troubled hand-rolled noodles. The present invention relates to a method for easily producing noodles having a comparable extremely good texture and taste by machine-made noodles in a short period of time, and the noodles obtained thereby.

[0002]

2. Description of the Related Art Noodles are usually obtained by mixing the main raw material consisting of wheat flour and other cereal flour with water and, if necessary, auxiliary raw materials and additives and then kneading to produce noodle dough. The dough is compounded and rolled to form a noodle band, which is produced by forming each shape such as a noodle band or a noodle skin, but the dough aging, the noodle band aging, and the noodle band aging are performed as necessary. ing.

With recent advances in noodle making technology, it has become possible to obtain noodles that have a texture similar to hand-made noodles or hand-rolled noodles, that is, have a firmness, elasticity and crispness, even when using mechanical noodles. However, there is still an unsatisfactory aspect, and noodles having further improved texture and taste are demanded.

On the other hand, hand-rolled noodles are usually kneaded with flour mixed with water and salt to prepare a dough, which is spread-turned-rolled-oiled back-normalized-twisted-pulled-in order. It is manufactured through extremely complicated and time-consuming steps such as drying, cutting and bundling. The hand-rolled somen noodles produced through such a complicated process may be shipped immediately as they are, but they are not immediately shipped, but packed in a wooden box with a gap and stacked in multiple stages in a warehouse. When it is stored and allowed to go through the hot and humid rainy season to cause so-called "yaku (drowning)", the oily odor of the applied oil is removed, and moreover, the composition change of the noodles itself occurs, and the noodles melt It is possible to obtain some noodles having a small amount, elasticity, a crisp texture, a good texture, and a good taste. For this reason, the hand-rolled somen noodles that have caused troubles are quite expensive, but have a high demand.

However, hand-rolled somen noodles, especially hand-rolled somen noodles, which are particularly troublesome, are complicated and labor-intensive and need to pass the rainy season, as is clear from the above-mentioned manufacturing process. However, it takes a very long time to manufacture. Therefore, there has been a demand for a method capable of easily producing noodles having an excellent texture and taste like those of troublesome noodles by machine-made noodles in a short time.

[0006]

Under the circumstances as described above, the applicant of the present invention continues to study, and by using machine-made noodles, noodles having an excellent texture and taste comparable to those of troublesome noodles can be easily prepared in a short time. A method that can be manufactured was first developed and filed (Japanese Patent Application Laid-Open No. 5-
292908). This Japanese Patent Application Laid-Open No. 5-29 by the present applicant
In the method of No. 2908, when manufacturing noodles, 0.5 to 2% by weight of fats and oils and 5
A lipase of 0 to 2000 units / (1 g cereal flour) is added, and in the case of this method, the texture is as good as that of hand-rolled somen noodles that are troublesome by machine-made noodles, and the texture is good. And noodles with improved taste can be easily obtained.

As a result of further research on the above-mentioned method developed by the present applicant, the inventors of the present invention described above, which was invented by the present applicant for producing noodles by adding fat and oil and lipase. In the method of No. 292908, when the kneading of the raw materials is performed under reduced pressure, not only the texture and taste of the noodles immediately after their production are good, but also their excellent texture and taste are not deteriorated even after long-term storage. To be kept, further at that time, instead of adding oil and fat and lipase in the raw material in advance, even if the surface of the noodle strips or noodle strings obtained from the dough after kneading under reduced pressure is treated with oil and lipase Similarly, the inventors have previously found that excellent noodles without deterioration over time can be obtained and filed an application (JP-A-6-113771).

Generally, when fats and oils are added during kneading in the noodle making process, the whole noodle quality becomes hard and crisp, and when lipase is directly added to the noodle dough, it is used for a cutting blade or the like during the production of noodles. It has been conventionally considered that the quality of noodles deteriorates because it acts on oils and fats originally contained in oils and flours to inhibit the formation of gluten, and when kneading the raw materials under reduced pressure, The present inventors that the addition of fats and oils or lipases, or the surface of the kneaded noodle strips or noodle strings is treated with fats and oils to obtain noodles with good texture and taste maintained even after a lapse of time. The above-mentioned discoveries by K.K. were completely unexpected from such conventional findings.

Further, there is known a method of kneading the raw materials under reduced pressure in order to produce chewy noodles having a good texture and texture (Japanese Patent Laid-Open Nos. 58-190362 and 59-59). 2666, JP-A-59-213373, etc.), these methods are mainly intended to improve the texture of noodles immediately after production, and kneading under reduced pressure is performed using fats and oils and lipase. It was not previously known that noodles could be prevented from deterioration over time,
From this point as well, the above-mentioned JP-A-6-11 by the present inventors
The invention of No. 3771 had an unexpected effect.

The inventors of the present invention have disclosed the above-mentioned JP-A-5-292908 and JP-A-6-11 by the present applicant.
Further investigations have been continued based on the invention of No. 3771.
As a result, the raw material was kneaded under reduced pressure, and the fat and oil and lipase were contained in the raw material together with it, or the surface of the noodle band or noodle strip obtained from the kneaded dough was treated with the fat and oil and lipase. When the noodle dough is prepared by kneading under reduced pressure under a high water content of 45 to 60% by weight, which is much higher than the normal water content (about 30 to 40% by weight based on the weight of flour), The amount of lipase added to or added to the noodle strips or noodle strings can be reduced to a small ratio of 2.5 to 25 units per 1 g of flour used for preparing the dough, and the noodles thus obtained are When the noodles having a good crispness, excellent texture and taste, and having such a good texture and taste are stored for a predetermined period of time, the texture and taste are further improved, causing troubles. Tetenobe The present invention has been completed found that very high quality of noodles are obtained comparable to noodles.

That is, the present invention relates to flours,
A method of producing noodles by adding water, salt, fat and oil and lipase and kneading under reduced pressure, and then producing noodles according to a conventional method, wherein water and salt are the total of both based on the weight of flours. 45 to 60% by weight, and lipase is added at a rate of 2.5 to 25 units per 1 g of flour, which is a method for manufacturing noodles [hereinafter, referred to as "noodle making method (I)". "There is a thing."

According to the present invention, water and salt are added to the flour in a total amount of 45 to 45 based on the weight of the flour.
After the addition of 60% by weight and kneading under reduced pressure to produce a dough, the surface of the noodle strips or noodle strings produced from the dough was adjusted to 2 per 1 g of the flour used in the production of the noodle strips or noodle strings. A method for producing noodles, which comprises treating with 5 to 25 units of lipase and fat and oil [hereinafter, this may be referred to as "noodle making method (II)"]. The present invention also includes noodles produced by any of the above methods.

The present invention will be described in detail below. In the present invention, depending on the type of noodles, any of the flours usually used in the production of noodles can be used, for example, flour, rice flour, barley flour, buckwheat flour, cornstarch, potato starch, etc. One or two or more of the starches, soybean flour, etc. can be used. Further, in the present invention, other auxiliary raw materials, additives and the like can be used together with the above-mentioned cereals, if necessary, and the mixing ratio thereof is not particularly limited. Examples of such other raw materials and additives include, but are not limited to, emulsifiers, condensed phosphates, brackish water, vitamins, minerals, and nutritional enhancers such as amino acids. be able to.

In the noodle making method (I) of the present invention, water, salt, fats and oils and lipase are mixed with the above-mentioned noodle making materials and kneaded under reduced pressure to produce a dough. In the method (II), water and salt are added to the above-mentioned noodle making material and the mixture is kneaded under reduced pressure to produce a dough. In either case, water and salt are added based on the weight of the flours used for producing the dough. Total amount of salt added (hereinafter referred to as "water content")
Is required to be in the range of 45 to 60% by weight. Here, the water content as referred to in the present invention, regardless of the addition method and the timing of addition of water and salt to the noodle making material, relative to the weight of the flour, water added to produce the dough and It means the ratio of the total amount of salt.

When the water content is less than 45% by weight, when lipase is added in a small proportion of 2.5 to 25 units to 1 g of flour, it is chewy and has a crisp texture and a good texture and In order to obtain noodles having a tasting taste, and further improving the quality of the noodles even if stored for a predetermined period of time, and adding a large amount of lipase exceeding 25 units in order to obtain noodles having a somewhat good texture and taste. However, the quality of noodles cannot be improved by the storage. on the other hand,
When the water content exceeds 60% by weight, the dough becomes sticky and loses its rigidity, making it difficult to carry out kneading work, rolling and compounding work when manufacturing noodle strips, and cutting work and extrusion work when manufacturing noodle strings. Moreover, the obtained noodles are not stiff and have a crisp texture, and have poor texture and taste.

The noodle-making method (I) and the noodle-making method (II) of the present invention (hereinafter, both are collectively referred to as "the noodle-making method of the present invention")
In the above), water and salt may be added to the flour separately, but salt may be dissolved in water and added to the flour as a salt solution, and in the case of the noodle making method (I), A part of the lipase may be dispersed and added to the noodle making material or dough. In addition, in the noodle making method of the present invention, the addition ratio of water and salt can be changed according to the type of noodles, etc., but generally, while maintaining the above-described water content of 45 to 60% by weight, salt water is added. When the salt concentration is 8-15
It is preferable to add water and salt in an amount of 0.1% from the viewpoints of workability during noodle making, texture of the obtained noodles, taste, and effect of improving quality after storage.

Then, in the noodle making method (I) of the present invention, lipase is added to the raw material for making noodles or the dough together with the above-mentioned amounts of water and salt, and 2 g of lipase is added to 1 g of flour for noodle making. It is necessary to add it in a ratio of 0.5 to 25 units. If the amount of lipase added to 1 g of flour is less than 2.5 units, noodles having a chewy and crisp texture and an excellent taste cannot be obtained, and improvement in quality cannot be expected even after storage. On the other hand, when the amount of lipase added was more than 25 units per 1 g of flour for noodles, the texture and taste of the noodles immediately after production were good, but the texture and taste of the noodles significantly decreased after storage. To do.

Further, in the noodle making method (II) of the present invention, the surface of the noodle strip or noodle strip produced from the dough obtained by kneading at the water content of 45 to 60% by weight described above is used as a noodle strip or noodle strip. It is necessary to treat with 2.5 to 25 units of lipase and fats and oils per 1 g of the flour used for the production. When the amount of lipase used for the treatment of the noodle strips or noodle strips is less than 2.5 units per 1 g of the flour used for the production of the noodle strips or noodle strips, the texture and the taste are smooth and crisp. Excellent noodles cannot be obtained, and improvement in quality cannot be expected even after storage. On the other hand, when the amount of lipase used for the treatment of noodle strips or noodle strips exceeds 25 units with respect to 1 g of flour for noodle making, the texture and taste of the noodles immediately after production are good, but The texture and taste are significantly reduced.

The "lipase unit (lipase titer)" referred to in the present invention is measured by the method described below. Measuring method of lipase unit (titer of lipase) : Olive oil 100 ml and 2% polyvinyl alcohol solution 15
Emulsify 0 ml to make a substrate. 5 ml of the substrate, 4 ml of McKilven's buffer (pH 7.0) and 1 ml of the enzyme solution are mixed and reacted at 37 ° C. for 60 minutes. After stopping the reaction,
Titrate with 0.05N NaOH. One unit is defined as the activity of liberating an acid corresponding to 1 μmole of oleic acid under the above conditions.

Further, in the present invention, fats and oils are added together with lipase during the production of the dough [noodle making method (I)], or the surface of the noodle strips or noodle strings obtained from the dough is treated with lipase and fats and oils. [Noodle making method (II)], and in that case, the amount of fats and oils used is based on the weight of the flour used for producing the noodles in both the noodle making method (I) and the noodle making method (II). It is preferable to use fats and oils in a proportion of 0.1 to 2% by weight,
More preferably, it is used in a proportion of 0.2 to 0.7% by weight. When the amount of fats and oils used is less than 0.1% by weight, it becomes difficult to obtain noodles that are rich in elasticity, have a crisp texture, and have a good texture and taste, as in noodles that cause trouble.
On the other hand, if it is more than 2% by weight, the noodles have a strong oily odor.

In addition, in the noodle making method (I) of the present invention, addition of oil and fat and lipase may be carried out at any time before the kneading of the noodle dough is finished, for example, before adding water to the raw material powder, It can be added at the time of water addition or at the time of kneading the dough after water addition. At that time, the oil and fat and the lipase may be added simultaneously or sequentially. In particular, it is desirable that the lipase is dispersed or dissolved in water in advance and then added to the raw material powder or the dough kneaded to some extent so that the lipase can be uniformly dispersed in the dough. Among them, when adding water as saline solution, divide the water to be added into two, one is saline solution in which fats and oils are dispersed, and the other is water in which lipase is dissolved, and these are added simultaneously or separately. The method is preferable because it does not inactivate the lipase and the fats and oils are not previously decomposed. From the viewpoint of maintaining a good depressurized state at the time of kneading, it is preferable to add fats and oils and lipase to the raw materials before or immediately after the raw materials such as cereals are charged into the kneading device.

Further, in the noodle making method (II) of the present invention, the treatment of the surface of the noodle strips or noodle strips with fats and oils and lipases may be carried out by dispersing the lipases in the fats and oils and optionally using them in foods such as ethanol. It may be further diluted with a solvent and then applied or sprayed onto the surface of the noodle band or the noodle band by an appropriate method.

In the noodle making method of the present invention, the type of lipase is not particularly limited, and any one can be used, but for example, those derived from microorganisms such as Rhizopus are stable and easily available. , And such a lipase is easily available as “lipiase” [manufactured by Nagase & Co., Ltd.] and the like. The types of fats and oils used in the noodle making method of the present invention include, for example, vegetable oils such as salad oil, cottonseed oil, and soybean white squeezing oil. Among them, salad oil is preferable because it has little oily odor.

Then, in the noodle making method of the present invention, the kneading and kneading of the raw materials for noodle making is performed under reduced pressure. The degree of depressurization at that time can be changed and adjusted depending on the type of noodles, the type and composition of raw materials used, the amount of water added, etc.
mmHg) to 400 mmHg or more
It is preferable for producing noodles having high viscoelasticity and chewy texture, and it is particularly preferable to reduce the pressure from normal pressure to 600 mmHg or more.

The method and apparatus for kneading the hydrated raw materials, other kneading conditions, etc. are not particularly limited as long as the conditions for kneading the noodle raw materials are performed under reduced pressure, and depending on the type of noodles to be produced, etc. Any of commonly used methods and devices, conditions, etc. can be adopted. As the kneading device, it is preferable to use a kneading device that is provided with a reduced pressure suction means and can hold the kneading region under the reduced pressure condition as described above.

Next, the noodle dough obtained by kneading and kneading under reduced pressure is subjected to compounding, rolling, cutting (cutting) or the like by a conventional method or noodle string extrusion to produce noodles.
At that time, it is desirable to ripen the dough, ripen the noodle strips, and ripen the noodles. The aging and rolling treatment may be performed under normal pressure or under reduced pressure. When the kneading and aging and rolling are also performed under reduced pressure, the viscoelasticity of the noodles becomes higher, and the noodles having a better texture can be produced. When rolling is carried out under reduced pressure as well as kneading, the method and apparatus described in, for example, Japanese Patent Application Laid-Open No. 60-244269 filed by the present applicant can be used. When aging the noodle dough, it is generally good to carry out at a temperature of about 20 to 35 ° C. for a predetermined time (usually 0.5 to 1.5 hours). Further, the noodle dough kneaded under reduced pressure is put into an extruder such as a pasta extruder and deaerated, and this is extruded into a noodle strip, and if necessary, aging and rolling are performed to further improve the viscoelasticity and texture of the noodles. Can be manufactured.

According to the method of the present invention, noodles such as udon, flat noodles, cold wheat, somen noodles, buckwheat noodles, Chinese noodles, noodle skins (such as gyoza and Shumai skins) can be produced.
These noodles include raw noodles, boiled noodles, steamed noodles, semi-dried noodles, dried noodles,
It can be distributed and sold in any form such as frozen noodles.

[0028]

EXAMPLES The present invention will now be specifically described with reference to examples, but the present invention is not limited to these examples. The unit (titer) of lipase used in the following Examples and Comparative Examples was measured by the method described above.

[0029]

【Example】

Example 1 (1) 1000 g of wheat flour (medium strength flour), 50 g of salt,
After adding 2 g of salad oil and 300 g of water and preliminarily kneading, lipase ["lipase A-1 manufactured by Nagase & Co., Ltd.]
0 "; titer = 1,000,000 units per gram of enzyme]
2,500 units (2.5 units / 1 g of flour) previously dispersed in 100 g of water were added, and the mixture was placed in a mixer (manufactured by Tokyo Menki Co., Ltd.) kept under a condition where the pressure was reduced from normal pressure to 600 mmHg for 10 minutes. The mixture was kneaded for a minute (a water content of 45% by weight at the time of dough production), the kneaded dough was taken out from the mixer, and allowed to stand at room temperature (27 ° C.) for 1 hour to mature the dough. Then, after the dough obtained above was compounded, it was gradually rolled with a rolling roll to a final thickness of about 1.0 mm to produce a noodle band, which was cut with a # 30 cutting blade. The resulting noodles are dried by a conventional method to dry noodles (somen;
A water content of 14.0%) was obtained.

(2) Dry noodle 100 obtained in (1) above
Immediately after its production, 1 g of it was put in 1 liter of boiling water and boiled for 2 minutes until it became edible.
% Boiled noodles were obtained. The quality of the obtained boiled noodles was evaluated by 10 panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken. The results are shown in Table 2 below.

(3) A portion of the dry noodles obtained in (1) above was stored under conditions of a temperature of 30 ° C. and a humidity of 60% for 1.5 months and 3 months, respectively, and 100 g of the dried noodles were subjected to the above (2). Boiled in the same manner, the texture and taste of the resulting boiled noodles were evaluated by 10 panelists in the same manner as above, and the average value was taken. The results are shown in Table 2 below.

Example 2 (1) The same as (1) of Example 1 except that the amount of lipase added was changed to 25,000 units (25 units / 1 g of flour) in (1) of Example 1. Then, kneading under reduced pressure, dough aging, compounding / rolling, and cutting into noodle strips were performed, and dried noodles (somen; moisture content 14.
0%). (2) Example 1 using the dried noodles obtained in (1) above
When the quality of the boiled noodles was evaluated in the same manner as in (2) and (3), the results were as shown in Table 2 below.

<< Example 3 >> (1) In (1) of Example 1, the amount of water added at the time of preliminary kneading was changed to 400 g, and the water content at the time of dough production was 55.
Kneading under reduced pressure, dough aging, compounding / rolling, and noodles were carried out in the same manner as in (1) of Example 1 except that the amount of lipase was changed to 10,000% (10 units / g flour 1 g). Cut out to a line,
Dry noodles (somen; water content 14.0%) were produced. (2) Example 1 using the dried noodles obtained in (1) above
When the quality of the boiled noodles was evaluated in the same manner as in (2) and (3), the results were as shown in Table 2 below.

Example 4 (1) In Example 1 (1) except that the amount of water added at the time of pre-kneading was changed to 450 g to change the water content at the time of dough production to 60% by weight. In exactly the same manner as 1), kneading under reduced pressure, dough aging, compounding / rolling, and cutting into noodle strips were carried out to obtain dried noodles (somen; moisture content 14.0).
%) Was produced. (2) Example 1 using the dried noodles obtained in (1) above
The quality of the boiled noodles was evaluated in the same manner as in (2) and (3) above, and the results were as shown in Table 2 below.

Example 5 (1) In (1) of Example 1, the amount of water added at the time of preliminary kneading was changed to 450 g, and the water content at the time of manufacturing the dough was 60.
Kneading under reduced pressure, aging of dough, compounding / rolling, and noodles in exactly the same manner as in (1) of Example 1 except that the amount of lipase added was changed to 25,000 units (25 units / flour of flour 1 g). Cut out to a line,
Dry noodles (somen; water content 14.0%) were produced. (2) Example 1 using the dried noodles obtained in (1) above
The quality of the boiled noodles was evaluated in the same manner as in (2) and (3) above, and the results were as shown in Table 2 below.

Reference Example (1) In (1) of Example 1, the amount of water added at the time of preliminary kneading was changed to 200 g, and the water content at the time of dough production was 35.
Kneading under reduced pressure, aging of dough, compounding / rolling, and noodles in exactly the same manner as in (1) of Example 1 except that the amount of lipase was changed to 50000 units (50 units / flour of flour 1 g). Cut out to a line,
Dry noodles (somen; water content 14.0%) were produced (method described in JP-A-6-113771). (2) Example 1 using the dried noodles obtained in (1) above
When the quality of the boiled noodles was evaluated in the same manner as in (2) and (3), the results were as shown in Table 2 below.

Comparative Example 1 (1) In Example 1 (1) except that the amount of water added at the time of pre-kneading was changed to 250 g to change the water content at the time of dough production to 40% by weight. In exactly the same manner as 1), kneading under reduced pressure, dough aging, compounding / rolling, and cutting into noodle strips were carried out to obtain dried noodles (somen; moisture content 14.0).
%) Was produced. (2) Example 1 using the dried noodles obtained in (1) above
The quality of the boiled noodles was evaluated in the same manner as in (2) and (3) above, and the results were as shown in Table 2 below.

Comparative Example 2 (1) Except for (1) of Example 1, except that the addition amount of lipase was changed to 2000 units (2.0 units / 1 g of flour) in (1) of Example 1. In the same manner, kneading under reduced pressure, dough aging, compounding / rolling, and cutting into noodle strips were performed to obtain dried noodles (somen; moisture content 14.0).
%) Was produced. (2) Example 1 using the dried noodles obtained in (1) above
The quality of the boiled noodles was evaluated in the same manner as in (2) and (3) above, and the results were as shown in Table 2 below.

Comparative Example 3 (1) Except that the amount of lipase added was changed to 30,000 units (30 units / g flour 1 g) in (1) of Example 1, exactly the same as (1) of Example 1. Then, kneading and kneading under reduced pressure, dough aging, compounding / rolling, and cutting into noodle strips were performed to obtain dried noodles (somen; moisture content 14.0).
%) Was produced. (2) Example 1 using the dried noodles obtained in (1) above
The quality of the boiled noodles was evaluated in the same manner as in (2) and (3) above, and the results were as shown in Table 2 below.

Comparative Example 4 (1) Except for (1) of Example 1, except that the amount of lipase added was changed to 50,000 units (50 units / 1 g of flour), the same procedure as in (1) of Example 1 was performed. Then, kneading and kneading under reduced pressure, dough aging, compounding / rolling, and cutting into noodle strips were performed to obtain dried noodles (somen; moisture content 14.0).
%) Was produced. (2) Example 1 using the dried noodles obtained in (1) above
The quality of the boiled noodles was evaluated in the same manner as in (2) and (3) above, and the results were as shown in Table 2 below.

Comparative Example 5 (1) In (1) of Example 1, the amount of water added at the time of preliminary kneading was changed to 450 g, and the water content at the time of dough production was 60.
Kneading under reduced pressure in exactly the same manner as in (1) of Example 1, except that the amount of lipase was changed to 2000 units (2.0 units / flour of flour 1 g), by weight,
The dough was aged, compounded and rolled, and cut into noodle strings to produce dry noodles (somen; water content 14.0%). (2) Example 1 using the dried noodles obtained in (1) above
When the quality of the boiled noodles was evaluated in the same manner as in (2) and (3), the results were as shown in Table 2 below.

Comparative Example 6 (1) In (1) of Example 1, the amount of water added at the time of preliminary kneading was changed to 450 g, and the water content at the time of dough production was 60.
Kneading under reduced pressure, dough ripening, compounding / rolling and noodles were carried out in the same manner as in (1) of Example 1 except that the amount of lipase was changed to 30,000 units (30 units / flour of flour 1 g). Cut out to a line,
Dry noodles (somen; water content 14.0%) were produced. (2) Example 1 using the dried noodles obtained in (1) above
The quality of the boiled noodles was evaluated in the same manner as in (2) and (3) above, and the results were as shown in Table 2 below.

Comparative Example 7 (1) In (1) of Example 1, the amount of water added at the time of pre-kneading was changed to 500 g, and the water content at the time of dough production was 65.
Except that the content was changed to wt%, the kneading and kneading under reduced pressure, the aging of the dough, the compounding / rolling, and the cutting into noodle strings were performed in the same manner as in (1) of Example 1 to prepare dry noodles (somen; water content 14.0). %) Was produced. (2) Example 1 using the dried noodles obtained in (1) above
The quality of the boiled noodles was evaluated in the same manner as in (2) and (3) above, and the results were as shown in Table 2 below.

[0044]

[Table 1] [Evaluation criteria for quality of boiled noodles] Rating: Rating Content ○ Hardness 5: Noodles have an extremely suitable hardness and a very good texture 4: Noodles have a suitable hardness and a good texture 3: The noodles are slightly hard and the texture is slightly good 2: Noodles Is slightly lacking in hardness and has a slightly poor texture 1: Noodles are significantly lacking in hardness and are too soft and have a poor texture ○ Viscoelasticity 5: Very viscoelastic and very chewy 4: 4: Viscous Rich in elasticity and good in chewy texture 3: Slightly rich in viscoelasticity, slightly good in chewy texture 2: Lack of viscoelasticity and poor in chewy texture 1: Poor viscoelasticity and poor chewy texture ○ Taste 5: Very favorable Flavor and umami can be felt 4: Favorable flavor, slightly umami sensation 3: Slightly favorable flavor and umami taste slightly 2: Odor odor of oil is slightly odorless, 1: Oxidizing odor of oil There is no taste

[0045]

[Table 2]

From the results shown in Table 2 above, when the noodle dough is produced by kneading the fat and oil and the lipase under reduced pressure, the water content in the dough production is set in the range of 45 to 60% by weight, and the amount of the lipase added is set. 2.5-25 units / 1
In the case of Examples 1 to 5 in which the range of wheat flour is set, noodles having moderate hardness and rich in viscoelasticity and extremely good texture and taste are obtained, and such good texture and taste are Improved after 1.5 months and 3 months storage,
You can see that it is comparable to the troubled hand-rolled noodles.

On the other hand, according to the results of Comparative Example 1, when the water content in the production of the dough was less than 45% by weight, the noodles obtained by using a small amount (2.5 units / 1 g of flour) of lipase were obtained. It is understood that the noodles are inferior in hardness, viscoelasticity and taste to the noodles obtained in the examples immediately after the production and after storage for 1.5 months and after storage for 3 months. In addition, from the results of Comparative Example 2 and Comparative Example 5,
Even if the water content is 45% by weight or 60% by weight and is within the range of the present invention, the amount of lipase added is less than 2.5 U / g (2.0 U / g), which is outside the range of the present invention. In this case, the obtained noodles are inferior in hardness, viscoelasticity and taste in comparison with the noodles obtained in the examples immediately after production and after storage for 1.5 months and 3 months. I understand.

Further, Comparative Example 3, Comparative Example 4 and Comparative Example 6
The results show that even if the water content is 45% by weight or 60% by weight and is within the range of the present invention, if the added amount of lipase exceeds 25 U / g and is outside the range of the present invention, The obtained noodles are inferior in hardness, viscoelasticity and taste in comparison with the noodles obtained in the Examples immediately after production and after storage for 1.5 months and 3 months, and 1. It can be seen that the quality of noodles is greatly reduced after storage for 5 months and 3 months. From the results of Comparative Example 6, when the water content exceeds 60% by weight (water content 65% by weight) and falls outside the range of the present invention, the amount of lipase added is also within the range of the present invention. The obtained noodles are inferior in hardness, viscoelasticity and taste in comparison with the noodles obtained in the examples immediately after production and after storage for 1.5 months and 3 months, respectively. Recognize.

[0049]

EFFECTS OF THE INVENTION According to the method of the present invention, when boiled, it has an appropriate hardness and is rich in viscoelasticity, and it is firm and crisp, and is comparable to troubled hand-rolled noodles. Noodles having various textures and tastes can be produced extremely easily by machine-made noodles, and such excellent texture and taste are obtained by using the noodles obtained by the method of the present invention for a predetermined period, preferably 1 By storing for more than a month, the noodles are further improved and extremely high quality noodles can be obtained.

Claims (3)

[Claims] 1. A method for producing noodle dough by adding water, salt, oil and fat and lipase to flour and kneading the mixture under reduced pressure, and then producing noodles according to a conventional method. Based on the weight of flour in the total of both 45 ~
60% by weight and lipase 1 g of flour
A method for producing noodles, characterized in that it is added at a rate of 2.5 to 25 units per unit. 2. After adding water and salt to the cereal flour in a proportion of 45 to 60% by weight based on the total weight of the cereal flour and kneading under reduced pressure to produce a dough, A method for producing noodles, characterized in that the surface of the noodle strips or noodle strings produced from the dough is treated with 2.5 to 25 units of lipase and oil / fat per 1 g of the flour used for producing the noodle bands or noodle strings. 3. Noodles produced by the method according to claim 1.