JPH10174558A - Grain flour composition for noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a grain flour composition for noodles, excellent in durability while being stored in a refrigerator and capable of giving noodles which show no aging and provide excellent palate feeling, taste and flavor, even when pregelatinized boiled noodles are stored and/or distributed at a refrigeration temperature, or such gelatinized noodles are frozen and then distributed and/or stored at a refrigeration temperature while they are defrosted at that temperature, and to provide a method for producing the grain flour composition. SOLUTION: This composition contains at least one of psyllium seed gum and a calcium salt, together with at least one kind of modified starch. At least one kind of modified starch, grain flour other than the modified starch, and at least one of psyllium seed gum and a calcium salt are added in an arbitrary order to produce a noodle dough, which is then treated into noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a flour composition for noodles,
The present invention relates to a method for producing noodles and noodles obtained thereby. More specifically, the present invention is slow in aging, especially excellent in refrigeration resistance, when pre-gelatinized noodles are stored at low temperature for a long time at low temperature and / or distributed at low temperature, and further frozen after pre-gelatinization Even if the frozen noodles are stored at a low temperature and / or distributed at a low temperature while being thawed at a refrigerated temperature, the flour composition for noodles can provide noodles having excellent viscoelasticity, smoothness and flavor without deterioration in quality, The present invention relates to a method for making noodles and noodles obtained thereby.

[0002]

2. Description of the Related Art Noodles such as udon, light noodles, cold wheat, Japanese buckwheat noodles, and Chinese noodles generally contain flour as a main component and, if necessary, flours such as buckwheat flour, rice flour, barley flour, and starch. It is manufactured by adding salt, brine (rice flour), an emulsifier, a gelling agent, a coloring agent and the like to cereal flours as appropriate. The noodle products manufactured thereby are generally classified into raw noodles, boiled noodles (including cooked noodles), steamed noodles, frozen noodles, dried noodles, semi-dried noodles and the like according to the manufacturing method and distribution form.

[0003] Among the above-mentioned noodles, boiled noodles generally have a high water content and poor preservability. Therefore, from the viewpoint of maintaining freshness and preventing spoilage, they are generally stored at a low temperature of 1 to 10 ° C and distributed at a low temperature. That is being done. It has been reported that the aging of starches is maximized when the temperature is 1 to 2 ° C [Pence. J. W. , and Standrigde,
N. N., Cereal Chem. 32, 519 (195)
5)] It is said that the storage and distribution period of general easily packaged boiled noodles is limited to about 4 days after production. That is, although it is possible to extend the freshness retention period by storing and / or distributing the boiled noodles at a refrigerated temperature at a low temperature, a reduction in texture and taste cannot be avoided.

[0004] In addition, frozen noodles, whose production has been rapidly increasing in recent years, have a great advantage of maintaining the quality because they can be prevented from being boiled by being rapidly frozen immediately after being boiled. At the time of eating, restaurants, convenience stores,
It is necessary to heat and defrost at home or the like with hot water or a microwave oven, which contributes to an increase in cost and also takes time and effort to defrost. Therefore, if the frozen noodles are distributed at low temperature while gradually thawing at the refrigerated temperature, the thawed noodles at the refrigerated temperature can be provided to consumers, and restaurants at the time of eating,
There is no need to heat and defrost at a convenience store or at home, and the food can be eaten as it is with or without washing. However, noodles such as boiled noodles which are pregelatinized and contain a large amount of water, as described above, have a remarkable aging of starch at the refrigeration temperature and a large noodle growth, so that the noodles have a low quality. It is one of the causes that hinders low-temperature distribution in the country.

[0005] In recent years, the demand for refrigerated boiled noodles that can be eaten as they are with or without washing, and frozen noodles that have been thawed during refrigerated distribution and refrigerated and distributed has greatly increased in recent years, particularly in convenience stores. From, when boiled or steamed and pregelatinized noodles are stored at low temperature at the refrigeration temperature as they are, or when frozen noodles frozen after pregelatinization are allowed to thaw at the refrigeration temperature and distributed at low temperature, there is no deterioration, good There is a strong demand for the development of noodles that maintain a good texture and taste.

Conventional techniques for improving the quality of noodles include (1) etherified starch, esterified starch, cross-linked etherified starch for the purpose of improving the heat resilience of noodles and improving the texture. A method for producing noodles by blending starch and cross-linked esterified starch (JP-A-59-7165)
No. 7, JP-A-59-71658), and (2) at least one kind of α-crosslinked etherified starch and α-crosslinked esterified starch and etherified starch for imparting transparency to noodle skin and noodle belt. And a method for producing noodle skin or noodle bands using at least one of esterified starch and
-16157), and (3) acetylated potato starch, or acetylated potato starch and gums and the like are added to the noodles in order to prevent the noodles from becoming too sticky or having a loose surface. Japanese Patent Application Laid-Open No. 4-31359) is known.

[0007] However, the above prior arts (1) to (3) disclose fresh noodles which are not premised on low-temperature distribution at a refrigerated temperature, frozen noodles which are distributed in a frozen state, and boiled noodles which are distributed for a short time at normal temperature. Has a certain effect, but it has no effect on boiled noodles that are stored at a low temperature for a long time at a low temperature or frozen noodles that are distributed at a low temperature while being thawed at a refrigerated temperature, and a decrease in texture cannot be prevented. .

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide gelatinized noodles such as boiled noodles and steamed noodles, of which boiled noodles containing a large amount of water, frozen noodles obtained by freezing those gelatinized noodles, and the like. When stored for a long time at a refrigerated temperature and / or distributed at a low temperature, there is no decrease in texture and flavor, it is excellent in viscoelasticity, it is soft and mochi, it is rich in smoothness, and it has an unpleasant taste An object of the present invention is to provide noodles which are excellent in taste and excellent in flavor, do not need to be heated and thawed at the time of eating, and can be eaten immediately as they are or simply by washing with water. An object of the present invention is to provide a flour composition for noodles for obtaining the above-mentioned noodles, and a method for producing noodles.

[0009]

The present inventors have made various studies to achieve the above object. As a result, when noodles are produced using at least one kind of modified starch, and at least one kind of silium seed gum and calcium salt, boiled noodles, gelatinized noodles such as steamed noodles, particularly contain a large amount of water Even if boiled noodles and frozen noodles obtained by freezing them are stored at a low temperature for a long time at low temperature or distributed at low temperature, they do not deteriorate, have excellent viscoelasticity, are soft and chewy, and are rich in smoothness High-quality noodles that are excellent in texture and taste, and have no off-flavor and excellent flavor. Therefore, the above-mentioned gelatinized noodles and frozen noodles stored at a low temperature and / or distributed at a low temperature at the time of eating are The present invention has been completed by finding that eating can be carried out as it is or simply by washing with water without heating and thawing.

[0010] That is, the present invention is a flour composition for noodles, comprising at least one of silium seed gum and a calcium salt together with at least one modified starch. The present invention is a method for producing noodles by a conventional method using the above flour composition for noodles.

Further, the present invention includes a method for producing noodles using at least one kind of modified starch, flours other than modified starch, and at least one kind of silium seed gum and calcium salt.

The present invention further includes noodles obtained by using the above-mentioned flour composition for noodles, or noodles obtained by the above-mentioned noodle-making method.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. First, in the present invention, it is necessary to use a modified starch. The type of the modified starch is not particularly limited, and any modified starch that can be used in foods can be used. For example, etherified starch, acetylated starch, etherified / diestered starch, oxidized starch, dialdehyde starch, carboxylate Examples thereof include methyl starch, hydroxymethyl starch, phosphate starch, phosphate acetylated starch, and other esterified starch, and one or more of these starches can be used. Among them, in the present invention, etherified starch, acetylated starch and etherified starch are used as modified starch.
At least one kind of modified starch selected from diesterified starch is preferably used, and use of such modified starch can provide noodles having more excellent refrigeration resistance and freezing resistance.

The type of starch which forms the base of the modified starch is not particularly limited, and any of starches based on starches such as tapioca starch, potato starch, corn starch, sweet potato starch, wheat starch, rice starch and the like can be used. Among them, modified starch based on rhizome starch such as tapioca starch or potato starch is preferably used, and modified starch based on tapioca starch is more preferably used.

Further, in the present invention, as a modified starch, a scanning differential calorimeter (DSC) is used.
enders energy (ΔH) of 3 to 9.5 m
A modified starch having J / mg and a gelatinization temperature (Tp) of 55 to 75 ° C by scanning differential calorimetry (DSC) is preferably used. Among them, the endothermic energy (△
H) is in the range of 3 to 9.5 mJ / mg described above and the gelatinization temperature (Tp) is in the range of 55 to 75 ° C. described above, etherified starch, acetylated starch and / or etherified / diesterified. Starch is more preferably used,
In particular, etherified tapioca starch, acetylated tapioca starch and / or etherified / diesterified tapioca starch having the endothermic energy (ΔH) and gelatinization temperature (Tp) in the above ranges are more preferably used. Endothermic energy (ΔH) by scanning differential calorimetry (DSC) is 3
9.5 mJ / mg and gelatinization temperature (Tp) 55-7
When the above-mentioned modified starch at 5 ° C. is used, aging occurs even when gelatinized boiled noodles or steamed noodles, or frozen noodles obtained by freezing them are stored at a low temperature for a long time at a low temperature and / or distributed at a low temperature. And noodles with even better texture, taste and flavor are obtained.

Here, the endothermic energy (ΔH) and the gelatinization temperature (Tp) obtained by the differential scanning calorimeters (DSC) according to the present invention are analyzed by a so-called input compensation type DSC or a heat flux type. DSC (DTA method; Differential Thermal ana)
Endothermic energy (ΔH) and gelatinization temperature (Tp) obtained from a temperature-endotherm graph as measured by lysis), specifically, “Applied Carbohydrate Science”, No. 41
Vol. 3, No. 3, pp. 297-303 (1994) and the like, and details thereof are as described in the following Examples.

The method for preparing or obtaining the modified starch used in the present invention is not particularly limited. Although not particularly limited, the etherified starch that can be used in the present invention can be obtained, for example, by reacting starch with an etherifying agent such as epichlorohydrin or acrolein. Also,
Esterified starch can be obtained, for example, by reacting starch with phosphorus oxychloride, phosphoric anhydride, trimetaphosphoric acid, hexametaphosphate, and the like. The acetylated starch can be produced, for example, by adding a acetylating agent such as acetic acid, acetic anhydride, or vinyl acetate to a starch suspension and reacting the resultant to acetylate the hydroxyl groups of the starch. Further, the etherified / diesterified starch is obtained by, for example, reacting starch with an esterifying agent such as phosphorus oxychloride, phosphoric anhydride, trimetaphosphoric acid, hexametaphosphate and an etherifying agent such as epichlorohydrin or acrolein simultaneously or sequentially. Can be obtained by In the production of chemically modified starch, if the starch is dried at such a high temperature as to cause gelatinization of the starch using a drum dryer or the like in the drying process, gluten formation during noodle making is inhibited, and the texture of the resulting noodles is reduced. It is preferable to dry at a temperature of 40 ° C. or less, since this has inelasticity.

In the present invention, the used amount of the modified starch is in the range of 5 to 90% by weight based on the total weight of the flour used for producing the noodles (that is, the total weight of the modified starch and other flours). Is preferred. Among them, in the case of frozen noodles, if the amount of the modified starch is set to 30 to 70% by weight based on the total weight of the flour, the quality of the noodles is further deteriorated even when thawed at a refrigerated temperature and distributed at a low temperature. It is preferable because it is effectively suppressed. In addition, in the case of boiled noodles that are stored at a refrigerated temperature and / or circulated at a low temperature without freezing, the quality of the noodles deteriorates when the amount of the modified starch is set in the range of 5 to 30% by weight based on the total weight of the flours. Is more effectively suppressed. If the used amount of the modified starch is out of the above range, the refrigeration resistance of boiled noodles, gelatinized noodles such as steamed noodles, and frozen noodles tends to decrease, and when stored at a refrigerated temperature and / or distributed at a low temperature. In addition, the viscoelasticity is lost, and the texture tends to be fragile or hard, resulting in poor texture.

Further, the Psyllium Seed Gum used in the present invention is:
It is a gum (polysaccharide) derived from psyllium seeds of a plantago genus plant.
Husk (PsyliumHsk), Isagole (I
sapgol). There are about 200 types of plantago species, distributed in temperate regions,
For example, Plantago Ramajor (P. major), Plantago Lanseolate (P. lancolet)
e) and the like. Psyllium seed gum derived from psyllium seed, which is currently widely distributed, is produced in France (Black, P. Indeca), in Spain (P. psylium), and in India (Blond, P. indica).
ovata), but the silium seed gum used in the present invention is not limited to these, and any silume seed gum that can be used for food can be used. Among them, in the present invention, Plantag, a kind of plantago genus plant cultivated in the Indian region, is used.
Silume seed gum obtained from the husk husk portion wrapping the outside of the Inseaae psyllium seed is preferably used.

Silium seed gum has long been used as a medical drug (swellable laxative),
Conventionally, it has been rarely used as a food improver, noodles,
In particular, noodles preserved at a low temperature at a refrigerated temperature after being gelatinized, or frozen noodles frozen at a refrigerated temperature when used for noodles distributed at a low temperature and / or preserved at a low temperature while being thawed at a refrigerated temperature. The effect of the present invention of preventing deterioration and maintaining high quality was completely unexpected.

As the calcium salt used in the present invention, any of calcium salts of organic acids and calcium salts of inorganic acids which can be used in foods can be used. Only one kind of calcium salt may be used, or two or more kinds may be used. Among them, the calcium salts preferably used in the present invention include calcium gluconate, calcium lactate and calcium carbonate, and these calcium salts may be used alone or in combination of two or more. .

In the present invention, it is necessary to use at least one of the above-mentioned silium seed gum and calcium salt together with the modified starch.
It is more preferable to use both the seed gum and the calcium salt because noodles which do not age and are more excellent in texture and taste can be obtained even when stored and / or distributed at a low temperature at a refrigerated temperature. The amount of silium seed gum and / or calcium salt used (or the total if both are used) is based on the total weight of flour used to make the noodles (ie, the total weight of the modified starch and other flours). And preferably 0.1 to 9% by weight.
More preferably, it is で 8% by weight. In general, it is preferred to use from 0.2 to 5% by weight of silium seed gum and / or from 0.1 to 4% by weight of calcium salt, based on the total weight of flour. .

If the amount of the silium seed gum and / or calcium salt is less than the above-mentioned preferred ratio, the noodles, especially pregelatinized noodles or pregelatinized and frozen noodles, may be stored at a refrigerated temperature and / or at a low temperature. When distributed at a low temperature, the aging becomes large, and the texture and taste of the noodles are likely to be reduced. On the other hand, when the use amount of the sirium seed gum and / or the calcium salt is more than the above-mentioned preferable ratio, the noodles, particularly, the gelatinized noodles or the noodles frozen after the gelatinization are stored at a refrigeration temperature and / or at a low temperature. When distributed, smoothness tends to be lost due to loss of smoothness.

More specifically, in the case of noodles which are preserved at a refrigerated temperature and / or circulated at a low temperature without being frozen after being pregelatinized, the amount of silume / noodle is based on the total weight of flour.
It is more preferable to use the seed gum at a ratio of 0.2 to 1% by weight. In the case of noodles which are frozen and frozen at low temperature after thawing at a refrigerated temperature, frozen noodles are preserved at low temperature and flours are used. It is more preferred to use from 0.5 to 4% by weight of sirium seed gum based on the total weight of the. In addition, in the case of noodles that are stored at a refrigerated temperature and / or distributed at a low temperature without being frozen after being pregelatinized, the calcium salt may be used in a ratio of 0.1 to 3% by weight based on the total weight of the flours. More preferred,
In addition, in the case of noodles which are frozen and stored at low temperature while thawing frozen noodles frozen after pregelatinization at a refrigeration temperature, calcium salt is added at 0.2% based on the total weight of flour.
More preferably, it is used at a ratio of ４4% by weight.

In particular, in the case of frozen noodles obtained by freezing pre-gelatinized noodles at a temperature of 1 to 5 ° C. at which aging is remarkable, the modified noodles are refrigerated and / or refrigerated for 30 to 70 wt. % And other flour 70 ~
30% by weight, based on the total weight of the flour, and 0.5 to 4% by weight of silium seed gum and 0.5 to 2% by weight of calcium salt to produce noodles. Then, noodles which are particularly excellent in texture and taste can be obtained.

In the present invention, the types of other flours used together with the modified starch are not particularly limited, and starches other than wheat flour, buckwheat flour, rice flour, barley flour, soy flour, and modified starch are used depending on the type of noodles and the like. One or more of these can be used.

Further, in the present invention, in addition to flour, silium seed gum and calcium salt, conventionally used auxiliary materials and additives such as salt, brackish water (brown flour) according to the type of noodles, etc. ), Emulsifier, colorant,
One or more of preservatives, vitamins, minerals, nutrient enhancers such as amino acids, yam powder, eggs or egg products, tea powder, seaweed powder and the like can be used.

In the present invention, at least one of the above-mentioned modified starches, other flours, and at least one of silium seed gum and calcium salt, and if necessary, other components are used. A flour composition for noodles is prepared in advance, and noodles can be manufactured using the flour composition for noodles. The above-described flour composition for noodles prepared in advance can be stably stored for a long period of time, and can be stored, distributed, and sold as a flour composition for noodles.

Further, according to the present invention, the above-mentioned flour composition for noodles is not prepared beforehand, and the modified starch,
Noodle dough by adding at least one of the other flours, silium seed gum and calcium salt, and optionally other ingredients in any order (eg, sequentially or simultaneously) The noodles may be manufactured using the noodle dough, and the present invention therefore includes such a noodle-making method.

In the present invention, the noodle-making method, noodle-making apparatus, noodle-making conditions and the like for producing noodles are not particularly limited, and depending on the type of noodles, the conventionally used noodle-making method,
What is necessary is just to employ | adopt an apparatus, conditions, etc. Although not limited in any way, examples of the noodle making method that can be employed in the present invention include, for example, a method in which a noodle dough obtained by kneading with water is cut into a normal roll-type composite-rolling-noodle string. Is mentioned. In addition, when a vacuum mixer that performs kneading of the noodle dough under vacuum is used, the smoothness of the obtained noodle product is further improved, and a more preferable noodle product is obtained.

In the present invention, the type of noodles is not particularly limited.
Udon, flat noodles (himokawa udon), bare noodles, cold wheat, Japanese buckwheat, Chinese noodles, noodle skins (Gyoza, Shumai, spring rolls,
Etc.).

The noodles of the present invention include any of gelatinized noodles such as boiled noodles and steamed noodles, frozen noodles obtained by freezing the gelatinized noodles, refrigerated noodles, dried noodles, semi-dried noodles and the like. You may. Among them, the present invention is preferably applied to pre-gelatinized noodles such as boiled noodles and steamed noodles, and frozen noodles obtained by freezing pregelatinized noodles.
It is suitable for low-temperature preservation and / or low-temperature distribution at the refrigeration temperature of the noodles as they are, and also suitable for low-temperature storage and / or low-temperature distribution noodles while thawing the frozen noodles at the refrigeration temperature. Even when stored for a long time at a refrigerated temperature and / or distributed at a low temperature, aging does not occur, and good texture and taste can be maintained. In the case where pre-gelatinized noodles such as boiled noodles and steamed noodles are stored at low temperature and / or distributed at low temperature without freezing, and frozen noodles obtained by freezing the pre-gelatinized noodles at refrigeration temperature In the case of low-temperature storage and / or low-temperature distribution, generally, it is preferable to adopt a refrigeration temperature of 0 to 10 ° C.

When the noodles of the present invention are gelatinized noodles such as boiled noodles or frozen noodles obtained by freezing them,
The boiling yield based on the following formula is 240-280%
It is preferable to set it in the range of since noodles excellent in texture, taste and flavor can be obtained. The boiling yield of the above-mentioned noodles is 2
If it is less than 40%, the texture of the noodles tends to become hard, while 2
If it exceeds 80%, the texture of the noodles tends to be soft.

[0034]

## EQU00001 ## Boiling yield (%) = (A / B) .times.100 In the formula, A = weight (g) of boiled noodles after boiling 100 g of raw noodles and draining B = 100 g of raw noodles before boiling Weight (g) of flour or the like powder composition for noodles In the above formula B, "the flour or the like powder composition for noodles" refers to a powder composition for noodles before hydration containing flour and other components. A thing.

[0035]

The present invention will be described in more detail with reference to the following examples, but it should not be construed that the invention is limited thereto. In the following examples, “parts” means “parts by weight” and “%” means “% by weight” unless otherwise specified.
Represents

Example 1 [Manufacture of Udon] (1) Flour ("Shiratsubaki" manufactured by Nisshin Flour Milling Co., Ltd.), untreated tapioca starch (manufactured by Matsutani Chemical), acetylated tapioca starch (manufactured by Honen Co., Ltd.) A-700 "), silyme seed gum (manufactured by Gokyo Sangyo Co., Ltd.), and calcium gluconate (manufactured by Wako Pure Chemical Industries, Ltd.) to prepare flour compositions for noodles described in Table 2 below. did. (2) Flour composition 100 for noodles prepared in (1) above
To 0 g, 35 g of salt and 420 g of water were added (the salt was previously dissolved in water and added) and mixed for 12 minutes to obtain a tattered dough. (3) The dough obtained in the above (2) was put together in a noodle band at a roll interval of 3.6 mm using a noodle roll, and aged in a plastic bag at room temperature (20 ° C.) for 30 minutes. After aging, this noodle belt was further rolled with a noodle-making roll into a noodle belt having a thickness of about 2.5 mm. Raw noodles were produced by cutting into noodle strings using a 10-point cutting blade. (4) Immediately adjust the boiling time of 145 g of the raw udon obtained in (3) above in a sufficient amount of boiling water (adjusted to pH 5 to 6) so that the yield by the above formula becomes 260 ± 2%. After boiling while washing, it was immediately rinsed in cold water, then raised and drained. (5) 150 g of the boiled noodles obtained in the above (4) is put in a plastic bag, sealed with a heat sealer, placed in a refrigerator at 4 ° C., refrigerated for one day, taken out, washed in running water, and washed with water. Raise the water, drain the water, and have five panelists evaluate the texture and taste of the noodles according to the evaluation criteria shown in Table 1 below. The average value is taken as shown in Table 2 below. there were. (6) Separately from (5) above, boiled noodle 1 obtained in (4) above
50 g was put in a plastic bag, sealed with a heat sealer, frozen in a shock freezer at -40 ° C for 2 hours to produce frozen noodles, and stored at -20 ° C for 3 days. Three days later, the frozen noodles were taken out of the freezer, placed in a refrigerator at 5 ° C, and thawed overnight. The noodles thawed in the refrigerator are taken out of the refrigerator, washed in running water, washed with running water, drained, and evaluated for the texture and taste of the noodles by five panelists according to the evaluation criteria shown in Table 1 below. When the average value was obtained, it was as shown in Table 2 below.

The untreated tapioca starch and acetylated tapioca starch ("A-70") used in Example 1 were used.
0 ") was measured by the following method using scanning differential calorimetry (DSC), and the endothermic energy (ΔH) of untreated tapioca starch was 9.8 mJ. / Mg and gelatinization temperature (Tp) =
70.6 ° C., the endothermic energy (ΔH) of the acetylated tapioca starch = 8.4 mJ / mg and the gelatinization temperature (T
p) = 65.1 ° C.

[Analytical Method of Starch by Scanning Differential Calorimetry (DSC)] (A) Preparation of Sample : (i) 10 ± 0.2 mg (in terms of dry matter) of a sample is precisely weighed in a closed sample container. (Ii) 40 mg of distilled water deaerated using a microsyringe is accurately added to the sample container, mixed well with a needle until the sample becomes uniform, and weighed again. (Iii) Place the closed sample container with the lid on the die receiver in the center of the sample table. (Iv) Turn the pressure handle clockwise so that the pressure bar comes out of the die tip. (V) Turn the sample sealer bar counterclockwise and press-fit so that the lid of the sample container is about 0.3 to 0.5 mm inside the edge of the container. (Vi) Return the lever clockwise one full turn, turn the pressure handle counterclockwise until it idles, and raise the pressure bar. (Vii) Turn the lever counterclockwise again to harden the sample container, and then remove the sample container. (Viii) As a reference, 40 mg of degassed distilled water was added to a sealed sample container, and the sample was similarly capped by a sealing treatment.

(B) Installation of sample : (i) Furnace cover in scanning differential calorimeter (“DSC120” manufactured by Seiko Instruments Inc.)
Take out the SUS lid, heat sink outer lid and heat sink lid in order. (Ii) The container holding the sample prepared in (vii) above (A) is placed on the front holder, and the reference container prepared in (viii) above (A) is placed on the rear holder. (Iii) Cover the heat sink lid, outer heat sink lid, SUS lid and furnace cover in this order.

(C) Analysis : (i) Turn on the power of the TA station and the DSC module, and set the following temperature program, sample information, sampling time, and end job. (Ii) Input a temperature program (start temperature: 25 ° C., end temperature: 165 ° C., heating rate: 4 ° C./minute, program starts analysis after holding at the start temperature for 3 minutes). (Iii) For the sample information, enter the sample name, sample weight, reference name, and reference weight. (Iv) The sampling time is set to 0.5 seconds. (V) Input an end job. (Vi) Press the ZERO key and RUN key of one channel in order to start measurement. (V) Gelatinization temperature (Tp) and endothermic energy (ΔH)
Read the value of.

[0041]

[Table 1] [Evaluation criteria for quality of noodles] ○ Viscoelasticity : 5 points: strong viscoelasticity, soft and mochi, very good 4 points: slightly viscoelastic, slightly soft and mochi, good 3 points: viscoelastic but slightly hard 2 points : Poor viscoelasticity, hard and poor 1 point: Poor viscoelasticity, hard, poppy, loose and extremely poor ○ Smoothness : 5 points: very smooth and extremely good 4 points: smooth and good 3 points: slightly smooth 2 points: rough and poor 1 point: extremely rough and very poor ○ Taste : 5 points: good taste , very delicious 4 points: slightly good taste, delicious 3 points: no off-taste, but a little lack of taste 2 points: some off-notes 1 point: strong off-taste Very bad taste

[0042]

[Table 2]

From the results in Table 2 above, noodles were prepared using a flour composition for noodles containing at least one of silium seed gum and calcium salt (calcium gluconate) together with modified starch (acetylated tapioca starch). In the case of Experiment Nos. 1 to 3 in which the boiled noodles were stored at a refrigerated temperature for a long time, and further, when the frozen noodles obtained by freezing the boiled noodles were thawed and stored at a refrigerated temperature, the deterioration occurred. Noodles that are low in viscoelasticity, smoothness and taste, and contain both silium seed gum and calcium salt (calcium gluconate) together with modified starch (acetylated tapioca starch) When noodles were manufactured using the flour composition for noodles of Experiment No. 3, it was found that the viscoelasticity, smoothness and taste were further improved. That. In contrast, noodles were manufactured using a flour composition for noodles that did not contain modified starch (acetylated tapioca starch) or did not contain both silium seed gum and calcium salt (calcium gluconate). In the case of 4 to 9, when the boiled noodles are stored at a refrigerated temperature for a long time, and further, when the frozen noodles obtained by freezing the boiled noodles are thawed and stored at a refrigerated temperature, deterioration occurs. It can be seen that viscoelasticity, smoothness and taste are all poor.

Example 2 [Production of Udon] (1) Tapioca starch (manufactured by Matsutani Chemical), wheat starch (manufactured by Nagata Sangyo Co., Ltd.), potato starch (manufactured by Hokuren), and sweet potato as unmodified starch Starch (manufactured by Matsutani Kagaku Co., Ltd.), corn starch (manufactured by Nippon Shokuhin Kako), rice starch (manufactured by Shimada Chemical Co., Ltd.), mung bean starch (manufactured by Matsutani Chemical Co., Ltd.), high amylose starch (manufactured by Matsutani Chemical Co., Ltd.), waxy Corn starch (Matsuya Chemical Co., Ltd.)
Acetylated tapioca starch ("A-700" manufactured by Honen Co., Ltd.), etherified tapioca starch ("POT-04" manufactured by Honen Co., Ltd., "National 7" manufactured by National Starch and Chemical Co., Ltd.) , "National 78-0510"), etherified and diesterified tapioca starch ("National 78-0148" manufactured by National Starch and Chemical Co., Ltd.)
“Purity 4”, “National Frigex”) were prepared, and their gelatinization temperature (Tp) and endothermic energy (ΔH) by scanning differential calorimetry (DSC) were measured by the method described in Example 1. However, it was as shown in Table 3 below.

[0045]

[Table 3] [Analysis results by scanning differential calorimetry (DSC)] Kind of starch Gelatinization temperature Endothermic energy (ΔH) (Tp: ° C.) (mJ / mg) ○ Starch not modified : tapioca starch 70.6 9.8 wheat starch 59.5 9.0 potato starch 66. 0 12.2 Potato starch 76.8 13.6 Corn starch 72.8 9.0 Rice starch 76.3 9.0 Mung bean starch 71.0 8.0 High amylose starch 76.1 6.4 Waxy corn starch 71.1 11.0 Chemically modified starch : Acetylated tapioca starch (A-700) 65.1 8.4 Etherified tapioca starch “POT-04” 62.3 7.9 “National 7” 61.5 7.0 “National 78” -5510 "58.3 3.3 Etherified and diesterified tapioca starch" National 78-0148 "60.7 6.6" Purity 4 "64.7 6.4 " N. Frige " X "61.8 5.8

(2) Each starch, silium seed gum (manufactured by Gokyo Sangyo Co., Ltd.) and calcium gluconate prepared in (1) above together with flour (“Shiratsubaki” manufactured by Nisshin Flour Milling Co., Ltd.) Using Wako Pure Chemical Industries, Ltd., flour compositions for noodles described in Tables 4 and 5 below were prepared. (3) Flour composition 100 for noodles prepared in (2) above
After adding 30 g of salt and 450 g of water to 0 g (the salt was previously dissolved in water and added), the mixture was mixed for 12 minutes to obtain a tattered dough. (4) The dough obtained in (3) above was put together in a noodle band at a roll interval of 3.6 mm using a noodle roll, and aged in a plastic bag at room temperature (20 ° C.) for 30 minutes. After aging, this noodle belt was further rolled with a noodle-making roll into a noodle belt having a thickness of about 2.5 mm. Raw noodles were produced by cutting into noodle strings using a 10-point cutting blade. (5) Immediately adjust the boiling time of 145 g of the raw udon obtained in (4) above in a sufficient amount of boiling water (adjusted to pH 5 to 6) so that the yield by the above formula becomes 260 ± 2%. After boiling while washing, it was immediately rinsed in cold water, then raised and drained. (6) 150 g of the boiled noodles obtained in the above (5) is put in a plastic bag, sealed with a heat sealer, put in a refrigerator at 5 ° C., refrigerated for 1 day, taken out, washed in running water, and washed with water. The water and water were drained, and the texture and taste of the noodles were scored by five panelists according to the evaluation criteria shown in Table 1 above, and the average value was taken. The results are shown in Tables 4 and 5 below. It was as shown. (7) In addition to the above (6), 150 g of the boiled noodle obtained in the above (5) is put in a plastic bag, sealed with a heat sealer, put in a shock freezer at −40 ° C. for 2 hours, and frozen. Frozen noodles were produced and stored in a -20 ° C freezer for 3 days. Three days later, the frozen noodles are taken out of the freezer, placed in a refrigerator at 5 ° C. and thawed overnight, and the thawed noodles are washed in running water, washed up and drained, and the texture and taste of the noodles are removed. According to the evaluation criteria shown in Table 1 above.
Name panelists evaluated the scores and averaged values were as shown in Tables 4 and 5 below.

[0047]

[Table 4]

[0048]

[Table 5]

From the results shown in Tables 4 and 5, a flour composition for noodles containing silium seed gum and a calcium salt (calcium gluconate) together with a modified starch (modified tapioca starch) was obtained. Experiment number 1
In the case of noodles of 0 to 16, when the boiled noodles are stored at the refrigerated temperature for a long time, and when the frozen noodles obtained by freezing the boiled noodles are thawed at the refrigerated temperature and stored, no deterioration occurs. , Viscoelastic,
It is excellent in all of smoothness and taste, and the endothermic energy (ΔH) of the modified starch by scanning differential calorimetry (DSC) is in the range of 3 to 9.5 mJ / mg and the gelatinization temperature ( It is understood that good results can be obtained when Tp) is in the range of 55 to 75 ° C. In contrast, in the case of noodles of Experiment Nos. 17 to 25 obtained using a flour composition for noodles containing silium seed gum and a calcium salt (calcium gluconate) together with unmodified starch, the noodles were boiled. When the noodles are stored at the refrigerated temperature for a long time, and when the frozen noodles obtained by freezing the boiled noodles are thawed and stored at the refrigerated temperature, deterioration occurs, and the viscoelasticity, smoothness, and taste It can be seen that in all cases, the noodles are significantly inferior to the noodles of experiment numbers 10 to 16.

Example 3 [Manufacture of Udon] (1) Flour (Nisshin Flour Milling Co., Ltd. “Shiratsubaki”), Etherified Tapioca Starch (HONEN CORPORATION “POT-0”)
4)), Silium seed gum (manufactured by Gokyo Sangyo Co., Ltd.), vital gluten (manufactured by Sanwa Starch Co., Ltd.) and calcium lactate (manufactured by Wako Pure Chemical Industries, Ltd.), using the following Tables 6 and 7 The following noodle flour compositions were prepared. (2) Flour composition 100 for noodles prepared in (1) above
To 0 g, 30 g of salt and 400 g of water were added (the salt was previously dissolved in water and added) and mixed for 12 minutes to obtain a tattered dough. (3) The dough obtained in the above (2) was put together in a noodle band at a roll interval of 3.6 mm using a noodle roll, and aged in a plastic bag at room temperature (20 ° C.) for 30 minutes. After aging, this noodle belt was further rolled with a noodle-making roll into a noodle belt having a thickness of about 2.5 mm. Raw noodles were produced by cutting into noodle strings using a 10-point cutting blade. (4) Immediately adjust the boiling time of 143 g of the raw udon obtained in (3) above in a sufficient amount of boiling water (adjusted to pH 5 to 6) so that the yield according to the above equation becomes 260 ± 2%. After being boiled, it was immediately washed in cold water, then raised and drained. (5) 150 g of the boiled noodle obtained in the above (4) is put in a plastic bag, sealed with a heat sealer, placed in a refrigerator at 6 ° C., refrigerated for 2 days, taken out, washed in running water, and washed with water. The water and water were drained, and the texture and taste of the noodles were scored by five panelists according to the evaluation criteria shown in Table 1 above, and the average value was taken. The results are shown in Tables 6 and 7 below. It was as shown. (6) Apart from the above (5), 150 g of the boiled noodle obtained in the above (4) is put in a plastic bag, sealed with a heat sealer, put in a -40 ° C. shock freezer for 2 hours and frozen. Frozen noodles were prepared and stored in a -20 ° C freezer for 7 days. Seven days later, the frozen noodles are taken out of the freezer, placed in a refrigerator at 3 ° C. and thawed overnight, and the thawed noodles are washed with running water, washed up and drained, and the texture and taste of the noodles are removed. Was evaluated by five panelists according to the evaluation criteria shown in Table 1 above, and the average was taken. The results were as shown in Tables 6 and 7 below.

[0051]

[Table 6]

[0052]

[Table 7]

From the results shown in Tables 6 and 7, it can be seen that, together with the modified starch (etherified tapioca starch), Sylum
When the flour composition for noodles of Experiment Nos. 26 to 31 containing seed gum and calcium salt (calcium lactate) was used, when the boiled noodles were stored at a refrigerated temperature for a long time, the boiled noodles were further frozen. When the frozen noodles are thawed and stored at refrigerated temperature, they do not deteriorate and have excellent viscoelasticity, smoothness, and taste. Experiment No. 3 containing tapioca starch) but not containing either silium seed gum or calcium salt (calcium lactate)
When the flour composition for noodles of 2 to 36 is used, when the boiled noodles are stored at a refrigerated temperature for a long period of time, further, when the frozen noodles obtained by freezing the boiled noodles are thawed at a refrigerated temperature and stored. Further, it can be seen that the noodles deteriorated, and all of the viscoelasticity, smoothness and taste were greatly reduced.

Example 4 [Manufacture of Chinese noodles] (1) Flour ("Special No. 1" manufactured by Nisshin Flour Milling Co., Ltd.) and acetylated starch ("A-7" manufactured by Honen Co., Ltd.)
00 "), Silium seed gum (manufactured by Gokyo Sangyo Co., Ltd.), vital gluten (manufactured by Sanwa Starch Co., Ltd.),
Each of the flour compositions for noodles shown in Table 8 below was prepared using egg white powder (manufactured by Kewpie Co., Ltd.) and calcium carbonate (manufactured by Wako Pure Chemical Industries, Ltd.). (2) Flour composition 100 for noodles prepared in (1) above
After adding 14 g of Kanfun ("Hiryu Indaka" manufactured by Oriental Yeast Co., Ltd.) and 400 g of water to 0 g (Kanfun was previously dissolved in water and added), mixed for 10 minutes, and mixed with Chinese noodles I got the dough. (3) The dough obtained in the above (2) was put together in a noodle band at a roll interval of 3.6 mm using a noodle roll, and aged in a plastic bag at room temperature (20 ° C.) for 30 minutes. After aging, the noodle belt was further rolled with a noodle-making roll into a noodle belt having a thickness of about 1.5 mm. Chinese noodles were produced by cutting into noodle strings using a 20-sided cutting blade. (4) The boiling time of 141 g of the raw Chinese noodles obtained in the above (3) is immediately adjusted in a sufficient amount of boiling water (adjusted to pH 5 to 6) so that the yield by the above formula becomes 260 ± 2%. After boiling while washing, it was immediately rinsed in cold water, then raised and drained. (5) 150 g of the boiled noodles obtained in the above (4) is put in a plastic bag, sealed with a heat sealer, put in a refrigerator at 4 ° C., refrigerated for 1 day, taken out, washed in running water, and washed with water. The water and water were drained, and the texture and taste of the noodles were scored by five panelists according to the evaluation criteria shown in Table 1 above, and the average was taken. As shown in Table 8 below, there were. (6) Separately from the above (5), 150 g of the boiled noodle obtained in the above (4) is put in a plastic bag, sealed with a heat sealer, put in a shock freezer at -40 ° C for 2 hours, and frozen. Frozen noodles were produced and stored in a -20 ° C freezer for 5 days. After 5 days, remove the frozen noodles from the freezer, put them in a refrigerator at 10 ° C. and thaw them overnight. According to the evaluation criteria shown in Table 1 above, five panelists evaluated the scores, and the average value was obtained. The results are shown in Table 8 below.

[0055]

[Table 8]

From the results in Table 8 above, the noodle flour compositions of Experiment Nos. 37 to 42 containing at least one of silium seed gum and calcium salt (calcium carbonate) together with modified starch (acetylated tapioca starch) When used, when boiled noodles are stored at refrigerated temperature for a long time, and when frozen noodles obtained by freezing boiled noodles are thawed at refrigerated temperature and stored, deterioration does not occur and viscoelasticity Chinese noodles with excellent smoothness and taste are obtained, but they do not contain modified starch (acetylated tapioca starch) or modified starch (acetylated tapioca starch)
When using the flour composition for noodles of Experiment Nos. 43 to 46, which does not contain any of silium seed gum and calcium salt (calcium carbonate), when the boiled noodles are stored at a refrigerated temperature for a long period of time Furthermore, when the frozen noodles obtained by freezing the boiled noodles are thawed at the refrigeration temperature and stored, the deterioration of the noodles occurs, and it can be seen that all of the viscoelasticity, smoothness and taste are greatly reduced. .

Example 5 [Manufacture of Soba] (1) Flour (“Ation” manufactured by Nisshin Flour Milling Co., Ltd.), Soba flour (manufactured by Ishimori Flour Milling Co., Ltd.), Vital Gluten (manufactured by Sanwa Starch Co., Ltd.), Using etherified and diesterified tapioca starch ("Frijex" manufactured by National Starch and Chemical Co., Ltd.), silium seed gum (manufactured by Sanei Pharmaceutical Co., Ltd.), and calcium gluconate (manufactured by Wako Pure Chemical Industries, Ltd.), , A flour composition for noodles described in Table 9 was prepared. (2) Flour composition 100 for noodles prepared in (1) above
330 g of water was added to 0 g and mixed for 10 minutes to obtain buckwheat dough. (3) The dough obtained in the above (2) was put together in a noodle band at a roll interval of 3.6 mm using a noodle-making roll, and aged in a plastic bag at room temperature (20 ° C.) for 1 hour. After aging, the noodle belt was further rolled with a noodle-making roll into a noodle belt having a thickness of about 1.4 mm. Noodles were cut out using a 20-square cutting blade to produce soba. (4) 133 g of the raw buckwheat obtained in the above (3) is immediately boiled in a sufficient amount of boiling water (adjusted to pH 5 to 6) according to the above equation, and the yield is 250 ± 2%, 265 ± 2%, 275 ±
After being boiled while adjusting the boiling time to 2%, it was immediately washed in cold water, washed up and drained. (5) 150 g of the boiled noodle obtained in the above (4) is put in a plastic bag, sealed with a heat sealer, put in a refrigerator at 4 ° C., refrigerated overnight, taken out, and washed with running water,
The noodles were drained, the texture and taste of the noodles were scored by five panelists according to the evaluation criteria shown in Table 1 above, and the average value was taken.
Was as shown in FIG. (6) Apart from the above (5), 150 g of the boiled noodle obtained in the above (4) is put in a plastic bag, sealed with a heat sealer, put in a -40 ° C. shock freezer for 2 hours and frozen. Frozen noodles were produced and stored in a -20 ° C freezer for 3 days. Three days later, the frozen noodles are taken out of the freezer, placed in a refrigerator at 4 ° C. and thawed overnight, and the thawed noodles are washed in running water, washed up and drained to remove the texture and taste of the noodles. 5 according to the evaluation criteria shown in Table 1 above.
Name panelists evaluated the scores and averaged values were as shown in Table 9 below.

[0058]

[Table 9]

From the results shown in Table 9 above, the flour composition for noodles of Experiment Nos. 47 to 49 containing silium seed gum and calcium salt (calcium gluconate) together with modified starch (etherified / diesterized tapioca starch) When using boiled noodles, when the boiled noodles are stored at the refrigerated temperature for a long time, and when the frozen noodles obtained by freezing the boiled noodles are thawed at the refrigerated temperature and stored, no deterioration occurs and While buckwheat with excellent elasticity, smoothness and taste are obtained, it does not contain modified starch (etherified and diesterified tapioca starch) or uses modified starch (etherified and diesterified tapioca starch). Experiment Nos. 50-55 containing but not containing silium seed gum and calcium salt (calcium gluconate)
When the flour composition for noodles is used, when the boiled noodles are stored at the refrigerated temperature for a long time, and further, when the frozen noodles obtained by freezing the boiled noodles are thawed at the refrigerated temperature and stored, the noodles It can be seen that the viscoelasticity, smoothness and taste were all significantly reduced.

[0060]

EFFECT OF THE INVENTION When noodles are produced using the flour composition for noodles of the present invention containing at least one of silium seed gum and calcium salt together with modified starch, and modified starch and modified starch According to the noodle making method of the present invention in which noodles are produced using at least one of silium seed gum and calcium salt together with flour of the present invention, noodles excellent in refrigeration resistance can be obtained, Even if the boiled noodles, steamed noodles, etc. are kept at a refrigeration temperature for a long time at a low temperature and / or distributed at a low temperature, the frozen noodles frozen after being gelatinized are stored at a low temperature and / or distributed at a low temperature while being thawed at a refrigeration temperature. Also,
A high-quality noodle with excellent viscoelasticity, smoothness and flavor is obtained without aging of the noodle. Therefore, when using the flour composition for noodles of the present invention, and boiled noodles, gelatinized noodles such as steamed noodles, or frozen noodles by the noodle making method of the present invention, those noodles are used as noodles. It can be stored for a long time at refrigerated temperature and / or distributed at low temperature while maintaining freshness. In addition, frozen noodles can be distributed at low temperature while thawing at refrigerated temperature. Just by washing with water, it can be easily eaten, has excellent viscoelasticity, is soft and chewy, and has good texture and taste rich in smoothness,
Moreover, high-quality noodles having no unpleasant taste can be supplied in a timely manner at low cost.

Claims (12)

[Claims] 1. A flour composition for noodles, comprising at least one of a chemically modified starch and at least one of a silium seed gum and a calcium salt. 2. The flour composition for noodles according to claim 1, wherein the modified starch is at least one starch selected from etherified starch, acetylated starch and etherified / diestered starch. 3. The flour composition for noodles according to claim 1, wherein the modified starch is a modified tapioca starch. 4. The modified starch is subjected to scanning differential calorimetry (DS).
C) the endothermic energy (ΔH) is 3 to 9.5 mJ /
The flour composition for noodles according to any one of claims 1 to 3, which is a chemically modified starch having a gelatinization temperature (Tp) of 55 to 75 ° C by scanning differential calorimetry (DSC). 5. The flour composition for noodles according to claim 1, wherein the calcium salt is at least one calcium salt selected from calcium gluconate, calcium lactate and calcium carbonate. 6. The flour composition for noodles according to claim 1, further comprising flours other than chemically modified starch. 7. A proportion of 5 to 90% by weight of the modified starch and 0.1 to 9% by weight of at least one of the silium seed gum and the calcium salt, based on the total weight of the flour containing the modified starch. The flour composition for noodles according to any one of claims 1 to 6, which is contained in the composition. 8. A method for producing noodles by a conventional method using the flour composition for noodles according to any one of claims 1 to 6. 9. A method for producing noodles using at least one kind of modified starch, flours other than modified starch, and at least one kind of silium seed gum and calcium salt. 10. Noodles obtained by using the flour composition for noodles according to any one of claims 1 to 7, or noodles obtained by the method of claim 8 or 9. 11. The noodles according to claim 10, which are pre-gelatinized boiled noodles, steamed noodles, or frozen noodles obtained by freezing those noodles. 12. The noodles according to claim 11, which are noodles that are stored at a low temperature, stored at a low temperature, and / or thawed at a low temperature.