JPH0970270A - Rolled noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a rolled noodle having excellent cooking performance, taste and nutrition and causing little deterioration of the quality even by excessive aging by adding water and a calcium agent to noodle raw material powder, kneading the mixture to obtain a noodle dough strip having a water-content controlled within a specific range and winding the strip in the form of a roll. SOLUTION: Wheat flour used as noodle raw material powder is incorporated with water and a calcium agent and kneaded to obtain a dough having a calcium content of 2-5% and a water content of 45-55%. The dough is rolled in the form of a noodle dough strip 2 and wound around a core material 3 to obtain the objective rolled noodle. The noodle dough 2 is alkalinized by the reaction of calcium and water and deviated from the optimum pH range of enzymes such as amylase and protease existing in the noodle dough 2 to suppress the aging speed of the dough 2 and cause extremely little quality deterioration of the noodle dough 2 caused by the excessive aging in the distribution stage. The obtained wound noodle 1 has excellent cookability, delicious taste and excellent nutrition.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a rolled noodle in which noodle dough, which is a material for udon, kishimen, etc., is rolled.

[0002]

2. Description of the Related Art Conventionally sold noodles such as udon and kishimen are raw noodles prepared by cutting noodle dough, packaging dried noodles, dried noodles boiled and softened once. There are many kinds such as raw udon. In recent years, so-called rolled noodles are also commercially available, in which the noodle dough is rolled into a flat strip shape and wound around a core material or the like.

As the rolled noodles, for example, Kaikaidaira 2-874
No. 92 and Japanese Patent Application Laid-Open No. 3-30645. These rolled noodles are obtained by winding a band-shaped noodle dough around a core material, etc., and store them in a refrigerator or the like until shipment, return them to room temperature at the same time as shipment, and allow aging to proceed in the distribution stage. . Then, the purchaser cuts the strip-shaped raw noodles into noodle strings having a desired thickness, and then boiled and eaten.

On the other hand, the moisture content of the noodle dough is 45
In the case of ˜55%, the noodles are most excellent in taste and texture, and 45% to 50% is particularly preferable. However, in the case of the conventional raw noodles, the aging of the noodle dough progresses further not only in the manufacturing process but also in the distribution stage, so that the water content cannot be increased to more than 30 to 35%, but rather about 10%. The reality is that they are shipped after being lowered.

In this respect, in the rolled noodles, the aging of the noodle dough proceeds mainly in the distribution stage, not in the manufacturing process, so that the moisture content is 45% to 5% which is optimum for eating as noodles.
It is adjusted to about 5% before shipping. For this reason, when the purchaser actually cuts the rolled noodles into boiled noodles and boiled them, the waist and the texture of the udon peculiar to the noodles are the best and it is possible to eat deliciously.

[0006]

As described above, the conventional rolled noodles are shipped with the moisture content of the noodle dough adjusted to about 45 to 55%, particularly 45 to 50%.
This water content is the optimum condition for the activity of the enzyme in the noodle dough. For this reason, when the noodle dough is brought out of the refrigerator and placed in the distribution process at the time of shipment, when the temperature of the noodle dough reaches room temperature, the enzymes in the noodle dough are activated and the aging of the noodle dough progresses rapidly. To do. Therefore, by the time it reaches the consumers' hands, the noodle dough becomes overaged and its quality deteriorates.
It becomes difficult to cut, and when boiling, the noodle strings may break or break, resulting in poor cookability. In addition, when actually eating, the waist and texture of udon, which are peculiar to udon, are lost, and the taste is significantly reduced.

Here, the phenomenon of ripening is a phenomenon that appears when a noodle dough prepared by kneading raw material powder such as wheat flour with an appropriate amount of water, salt and the like is left to stand under appropriate conditions. With the progress of aging, viscoelasticity is generated in the dough, which is the source of the unique waist and texture of udon. In addition, this viscoelasticity has a great influence on the strength and the like of noodle strings when the noodle dough is cut into noodle strings and boiled.

[0008] Therefore, in the case of rolled noodles, it is ideal that the aging of the noodle dough progresses appropriately at the distribution stage, and the aging is properly completed when the noodle dough is cut into noodle strings. On the other hand, if the aging is excessively advanced before cutting into noodle strings and the aging is excessive, the noodle dough loses its viscoelasticity, and the quality of the udon is remarkably reduced.

However, in the conventional rolled noodles, in order to prevent excessive ripening in the distribution process, the noodle dough is stored in a refrigerator or the like and kept at a low temperature to suppress the action of the enzyme. There is no way.

[0010] Therefore, the problem to be solved by the present invention is to provide a delicious rolled noodle which has very little deterioration of the quality of the noodle dough due to over-ripening at the distribution stage and the like and has good cookability.

[0011]

[Means for Solving the Problems] In order to solve the above-mentioned problems, the rolled noodle of the present invention is a band-shaped noodle having a water content of 45 to 55% by adding water and calcium to a udon raw material powder and kneading. It is characterized in that the dough is rolled.

In the rolled noodle, when the calcium content of the noodle dough is 2 to 5%, good results can be obtained in the effect of suppressing the aging of the noodle dough, the cookability, the taste and the like.
Further, regarding the calcium content, when the period from shipment to cooking is 3 to 4 days, the range of 2 to 5% is particularly preferable to be the range of 2 to 3%. If the calcium content is less than 2%, the effect of suppressing ripening cannot be sufficiently exerted, and if it exceeds 5%, the elasticity of the noodles is lost.

The noodles of the present invention are not limited to udon,
It can be widely used for other noodles such as kishimen and wheat flour.

[0014]

[Function] Wheat flour, which is a raw material for udon, kishimen, etc., contains protein, and when an appropriate amount of water and salt are added and mixed, the protein is dissolved by the action of salt and the molecules are loosened. When kneading the noodle dough in this state, protein molecules become entangled and viscoelasticity appears. In addition, when the noodle dough is left to stand at an appropriate temperature, aging progresses due to the action of enzymes such as amylase and protease contained in the wheat flour during that time, the proteins are loosened further, and the viscoelasticity increases.

In this case, even if the noodle dough is left at room temperature, heat is generated by the action of the enzyme, the temperature of the noodle dough rises, and the function of the enzyme is further activated. Will increase. Furthermore, if this is left to stand, the enzyme will work too much and it will be over-aged, causing the noodle dough to sag. This is because proteins are degraded more than necessary. Thus, when the noodle dough is left at room temperature, the function of the enzyme is activated and the ripening proceeds rapidly.

On the other hand, in order for enzymes such as amylase and protease in noodle dough to work efficiently, in addition to temperature conditions,
There is a condition of the optimum pH range, and the noodle dough has this optimum pH.
Regardless of whether the region is biased toward the alkaline side or the acidic side, the function of the enzyme decreases. That is, the pH value of the noodle dough is optimum
When it deviates from the range, the function of the enzyme is reduced and the aging speed of the noodle dough is suppressed.

Therefore, in the rolled noodle of the present invention, water and calcium are added to the raw material powder of udon and kneaded to bring the noodle dough into an alkaline state by the reaction between calcium and water. Since the pH value of the noodle dough in such a state deviates from the optimum pH range of the enzyme, the function of the enzyme in the noodle dough is reduced, and the aging speed of the noodle dough is suppressed. Therefore, the enzyme function is activated in the distribution stage, so that the aging of the noodle dough does not proceed too much, and the quality deterioration due to the overaging is extremely reduced.

Further, in the rolled noodle of the present invention, the moisture content of the noodle dough is set to 45 to 55%, so that when the purchaser actually cuts the noodles into the noodles and cooks them, the waist and teeth peculiar to udon It has the best texture and can be eaten deliciously.

Furthermore, when the noodle strings cut from the noodle dough are boiled, if the mineral content in the boiling water is too small,
The calcium contained in the noodle strips melts out to reduce the strength of the noodle strips, which may often cause the noodle strips to collapse or break.
If calcium is added to the noodle dough in advance, even if some calcium is eluted, the strength of the noodle strings does not decrease,
The noodle strings do not collapse or break when boiled.

Calcium added to the noodle dough is one of the essential nutrients for the human body, and needless to say it is harmless to eat, but rather, it is a nutrient that modern people tend to lack, so according to the present invention. Eating udon also helps to supplement calcium.

The calcium content of the noodle dough is 2
If it is less than 5%, a sufficient effect of suppressing ripening cannot be exhibited, and if it exceeds 5%, the elasticity of the noodles is lost. Therefore, as the calcium content rate, the period from shipment to cooking is 3
When it is set to 4 days, the range of 2 to 3% is preferable in consideration of the effect of suppressing the aging of the noodle dough, the cookability, the taste and the like.

[0022]

Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a perspective view showing an embodiment, and FIG. 2 is an explanatory view showing a cooking state.

The rolled noodle 1 of this example was prepared by adding water and calcium to wheat flour, which is a raw material for udon, and kneading the mixture to a moisture content of 45 to 50%, and rolling this into strip-shaped noodle dough 2. An object is wound around the core material 3 in a roll shape. Rolled noodles 1
The weight of one roll is about 200 g.

Since the noodle dough 2 is made by adding water and calcium to wheat flour and kneading the mixture, the noodle dough 2 is in an alkaline state due to the reaction between calcium and water.
The pH value of the noodle dough 2 deviates from the optimum pH range for enzymes such as amylase and protease contained in the noodle dough 2. Therefore, the function of the enzyme in the noodle dough 2 is reduced, and the aging speed of the noodle dough 2 is suppressed.
Therefore, the aging of the noodle dough 2 does not proceed excessively due to the activation of the enzyme in the distribution stage,
The deterioration of quality due to excessive aging is extremely small.

When the rolled noodle 1 is actually cooked, as shown in FIG. 2, the core material 3 is pulled out to make only the noodle dough 2, and then the noodle dough 2 is made into a noodle of a desired thickness with a kitchen knife 4. Although cut into lines 5, the aging of the noodle dough 2 does not proceed too much, so
Easy to cut and excellent in cutting performance. In addition, when the noodle strings are boiled in boiling water, if the mineral content in the boiling water is too low, the calcium contained in the noodle strings 5 will dissolve and the strength will decrease, causing the noodle strings 5 to collapse or break. However, if calcium is added to the noodle dough 2 in advance, the strength of the noodle strings 5 does not decrease even if some calcium elutes, and the noodle strings 5 collapse when boiled. There is no breakage and the cookability is good.

As described above, since the rolled noodle 1 does not undergo over-ripening due to activation of the enzyme at the distribution stage, the quality deterioration due to it is extremely small. For this reason, not only is it easy to cut and cook, but also when actually eating
It does not lose the unique waist and texture of udon, and the taste is extremely delicious.

The calcium added to the noodle dough 2 is
As well as being one of the essential nutrients for the human body, it is a typical one of the nutrients that modern people tend to lack, so by cooking the rolled noodles of the present invention and eating them as udon, it is possible to supplement calcium. Is also useful.

Regarding the calcium content of the noodle dough, if the calcium content is too low, the effect of suppressing ripening does not appear, and
If the amount is too large, the elasticity of the noodle strings is lost and the noodle strings are easily broken, and the taste is deteriorated. Therefore, assuming that the time period until the shipped rolled noodles are actually boiled and eaten is about 3 to 4 days, the calcium content of the noodle dough is set to 2.6% in the range of 2 to 3%. However, not only is it excellent in the effect of suppressing the aging of the noodle dough, it is also excellent in cuttability and cookability, and it does not lose its peculiar waist, texture, etc., and it is extremely delicious in terms of taste. It was

Next, another embodiment will be described with reference to the perspective view of FIG.

The rolled noodles 6 of this example were prepared by adding water and calcium to wheat flour, which is a raw material for udon, and kneading the mixture, and rolling the noodle dough 7 into a roll. It was what I had. Since the rolled noodles 6 of this embodiment are wound in a roll shape without a core material, they are lightweight and have an advantage that they can be compactly stored. The rolled noodles 6 are the same as the rolled noodles 1 of the above-described examples except that there is no core material.

The rolled noodles 1 and 6 of the above-mentioned examples relate to udon noodles, but the rolled noodles of the present invention are not limited to udon, but are widely used for other noodles made from wheat flour such as kishimen. it can.

[0032]

According to the present invention, the following effects can be obtained.

(A) By adding water and calcium to the raw material powder of udon and kneading the mixture, the action of the enzyme is suppressed. Therefore, while maintaining the optimum water content for the firmness and texture of noodles, the distribution stage It is difficult to cause excessive aging in the product and the quality deterioration is extremely small.

(B) Since the viscoelasticity of the noodle dough is not lost due to excessive aging, it has good cookability and is very delicious.

(C) Since it contains calcium, it is also excellent in nutrition.

[Brief description of drawings]

FIG. 1 is a perspective view showing an embodiment.

FIG. 2 is an explanatory diagram showing a cooking state.

FIG. 3 is a perspective view showing another embodiment.

[Explanation of symbols]

 1,6 Rolled noodles 2,7 Noodle dough 3 Core material 4 Kitchen knife 5 Noodles

Claims (2)

[Claims] 1. A rolled noodle in which a band-shaped noodle dough having a water content of 45 to 55% is rolled into a roll by adding water and calcium to the raw material powder for udon. 2. The calcium content of the noodle dough is 2 to 5
The rolled noodle according to claim 1, which is in the range of%.