JPH10201440A - Production of noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain noodles which do not adhere to each other without the impairment of the intrinsic texture and taste by boiling or steaming the noodles, then treating the noodles with the water dispersion of polyglycerol fatty acid ester. SOLUTION: The boiled noodles are obtd. by kneading, for example, 1kg medium flour, 10g common salt and 340g water with a horizontal type mixer for 15min, subjecting the mixture to rolling and cutting by the stipulated method, boiling the resulted noodles for 15 minutes with boiling water, cooling the noodles for 2 minutes with cooling water and draining the cooled noodles. Next, 6g water dispersion which is dispersed with polyglycerol fatty acid ester contg. 75(wt.)% a mixture composed of diglycerol monopalmitate and diglycerol monostearate as essential compsn. and is added with ethyl alcohol as a bacteriostatic agent at 6% is sprayed at 4% to 300g boiled noodles obtd. in the manner described above, by which the desired noodles are obtd.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing noodles such as Japanese noodles such as udon and soba, Chinese materials such as ramen, yakisoba, wonton and gyoza, and pasta noodles such as spaghetti and macaroni.

[0002]

2. Description of the Related Art Conventionally, noodles adhere to each other due to changes in boiling, elongation, aging, etc. from the time they are manufactured to the time they are eaten. However, it had a disadvantage that the texture and taste were remarkably impaired.

In order to improve these drawbacks, a method of spraying fats and oils on noodles, a method of kneading emulsified fats and oils, a method of treating with water containing an organic acid monoglyceride, and a method of immersing in lecithin immersion liquid (Japanese Unexamined Patent Application Publication No. Japanese Patent Application Laid-Open No. 259,051) and a method of treating with an aqueous solution containing a water-soluble dietary fiber (Japanese Patent Application Laid-Open No. 4-31360). However, these methods were insufficiently effective to prevent the adhesion without impairing the original texture and taste of the noodles.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing noodles in which the noodles do not adhere to each other without impairing the original texture and taste of the noodles.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies on a method for producing noodles in which the noodles do not adhere to each other. As a result, the present invention solves this problem by treating the noodles with an aqueous dispersion of polyglycerin fatty acid ester. They found what they could do and completed the present invention.

[0006] In the present invention, noodles are made of flour and other raw materials, boiled or steamed after making noodles, and are udon, buckwheat, ramen, yakisoba, wonton,
Pasta such as gyoza, spaghetti, macaroni, etc., regardless of its shape. In addition, distribution and sales forms such as long life, chilled and frozen are not limited.

The polyglycerin fatty acid ester of the present invention is a mono- or diester composed of polyglycerin of dimer to decamer of glycerin and a fatty acid having 12 to 22 carbon atoms, and more preferably diester. It contains glycerin monopalmitate, diglycerin monostearate, and diglycerin monooleate as main components.

[0008] Polyglycerin fatty acid esters other than the polyglycerin fatty acid ester of the present invention are unsuitable either for impairing the flavor of the boiled noodles or for being difficult to disperse in warm water or water. The object of the present invention is not effectively achieved.

The polyglycerin fatty acid ester of the present invention is used after being dispersed in water at a concentration of 0.5% by weight or more. At this time, a high-concentration aqueous dispersion may be prepared and diluted with water to an arbitrary concentration before use. The aqueous dispersion of the polyglycerol fatty acid ester is effective if sprayed on the noodles, mixed by dropping, or immersed in the aqueous dispersion to uniformly adhere to the surface of the noodles. I do.

In preparing the aqueous dispersion of the polyglycerin fatty acid ester of the present invention, a glycerin fatty acid ester, a sucrose fatty acid ester, a sorbitan fatty acid ester, a propylene glycol fatty acid Emulsifiers such as esters and lecithin,
One or more substances selected from sugars, sugar alcohols, starch decomposed products, high molecular weight polysaccharides and the like can be used in combination. In order to enhance the preservability of the aqueous dispersion, a bacteriostatic agent, a fungicide, a preservative, a preservative, and the like of a kind generally used for foods can be added.

The polyglycerin fatty acid ester of the present invention has a property of being uniformly dispersed in warm water or water and has excellent adhesion to starch on the surface of the noodles. Form a thin, uniform and stable coating for a long time on the surface.
It is presumed that the adhesion is prevented without impairing the original texture and taste of the noodles.

[0012]

Embodiments of the present invention will be described below. All percentages in the examples are by weight.

(Example-1) 1 kg of flour, 10 g of salt,
340 g of water was kneaded with a horizontal mixer for 15 minutes, rolled and cut out by a conventional method (cut teeth # 12 square, noodle string thickness 2.5 mm), and the obtained noodles were boiled with boiling water for 15 minutes. This was cooled with cooling water for 2 minutes and drained to obtain a boiled noodle.

4% of a polyglycerin fatty acid ester containing 75% of a mixture of diglycerin monopalmitate and diglycerin monostearate as a main component is dispersed in 300 g of the obtained boiled noodles, and ethyl as a bacteriostatic agent is dispersed. 6 g of an aqueous dispersion containing 6% alcohol was sprayed, sealed in a polyethylene bag, and stored in a refrigerator at 8 ° C. for 2 days. Thereafter, the state of unraveling and the texture and taste of the udon treated with chopsticks were examined, and it was found that the udon was extremely good in looseness and the original texture and taste of the udon were also maintained.

As a comparison, the boiled noodles obtained at the same time 300
The control group, which was similarly preserved by spraying 6 g of water containing only 6% ethyl alcohol onto g, was in a state where it was solidified in a lump and hardly loosened.

(Example-2) 700 g of strong flour, 300 buckwheat flour
g and water (330 g) were kneaded with a horizontal mixer for 15 minutes, rolled and cut out by a conventional method (cut teeth # 20 square, noodle string thickness 1.5 mm), and the obtained noodles were boiled with boiling water for 3 minutes. This was cooled with cooling water for 1 minute and drained to obtain boiled noodles.

9 g of an aqueous dispersion in which 2% of a polyglycerol fatty acid ester containing 70% of diglycerin monooleate as a main component is dispersed in water is dropped to 300 g of the obtained boiled noodles and mixed by hand. And sealed in a polyethylene bag and stored in a refrigerator at 8 ° C. for 3 days. After that, when the unraveling state, texture and taste of the buckwheat treated with chopsticks were examined, the looseness was extremely good and the original texture and taste of the buckwheat were maintained.

For comparison, 300 g of boiled soba obtained at the same time
In addition, the same polyglycerin fatty acid ester
The control group, in which 9 g and 32 g of a 0.4% aqueous dispersion were respectively dropped and mixed by hand and stored in the same manner, had very poor looseness. In particular, the buckwheat treated with 32 g had an extremely soft and watery texture.

Example 3 1 kg of semi-strength powder, 3
g, 10 g of salt, and 320 g of water are kneaded with a horizontal mixer for 15 minutes, and then rolled and cut out using a conventional method (cut teeth # 22 round, noodle string thickness).
1.3 mm), and the resulting noodles were steamed under normal pressure for 2 minutes using a steamer. This was cooled for 1 minute with cooling water and drained to obtain steamed noodles.

In 200 g of the steamed noodle thus obtained, 0.5% of a polyglycerin fatty acid ester containing 55% of diglycerin monooleate as a main component was dispersed in water, and water-soluble high-purity lecithin (RIKEN) was used as a dispersing aid. It was immersed in an immersion solution containing 0.2% of a vitamin (trade name, Ratio P) for 30 seconds, drained, sealed in a polyethylene bag, and stored in a refrigerator at 8 ° C. for 5 days. After that, the state of looseness of the steamed noodles treated when adding oil and frying in a frying pan was examined. As a result, the steamed noodles were extremely good, and the whole was cooked uniformly and quickly. The finished yakisoba was easy to eat and the texture and taste were very good.

For comparison, 200 g of steamed noodles obtained at the same time
0.5% water-soluble high-purity lecithin (as above)
The control group, which was immersed in the dissolved immersion solution for 30 seconds and treated and stored in the same manner, had very poor loosening and hardly improved.

Example 4 1 kg of flour and 10 g of salt,
3 g of glucono delta lactone and 330 g of water are kneaded with a horizontal mixer for 15 minutes, and are rolled and cut out by a conventional method (tooth # 12)
The noodles were boiled for 15 minutes in boiling water adjusted to pH 6.0 with brewed vinegar. This was cooled with cooling water for 2 minutes.

Next, the pH is adjusted with glyconodeltalactone.
To 90 parts of immersion water adjusted to 2.5, a polyglycerin fatty acid ester containing 80% as a main component a mixture of diglycerin monopalmitate, diglycerin monostearate, and diglycerin monooleate prepared in advance was used. The mixture was immersed in a mixture of 10 parts of a 10% concentration dispersion for 30 seconds, drained, sealed in a polyethylene bag, and then subjected to steam sterilization by a conventional method to obtain long-life noodles (udon). After this was stored at room temperature for one month, its looseness was examined and found to be extremely good. The texture and taste were also good.

Example 5 500 g of commercially available dry noodles were boiled with boiling water for 2 minutes, cooled with cooling water for 1 minute, drained, and then somen was obtained.

An aqueous dispersion obtained by dispersing 6% by weight of a polyglycerol fatty acid ester containing 80% of a mixture of diglycerin monopalmitate and diglycerin monooleate in water in 250 g of the obtained somen was used as a main component. Spray 5g and put in a refrigerator
Saved time. Thereafter, the looseness, texture and taste of the somen processed using chopsticks were examined. The looseness was very good and the texture and taste were good.

As a comparison, somen obtained at the same time 250
The control group in which the same preservation was performed by spraying 5 g of water on g was very difficult to unravel and was partially solidified.

[0027]

As described above, the noodles obtained by the present invention have a thin and uniform coating of the aqueous dispersion of the polyglycerol fatty acid ester and cover the surface, so that the noodles are prevented from adhering to each other and the original texture and taste of the noodles. Is not impaired at all. INDUSTRIAL APPLICABILITY The present invention is highly effective in improving the quality, cooking properties, and storage stability of noodles.

Claims (3)

[Claims] 1. A method for producing noodles, comprising boiling or steaming the noodles and treating the noodles with an aqueous dispersion of polyglycerin fatty acid ester. 2. The noodles according to claim 1, wherein the polyglycerin fatty acid ester is a mono- or diester composed of polyglycerin from dimer to decamer of glycerin and a fatty acid having 12 to 22 carbon atoms. Manufacturing method. 3. The method for producing noodles according to claim 1, wherein the polyglycerin fatty acid ester mainly comprises any of diglycerin monopalmitate, diglycerin monostearate, and diglycerin monooleate.