JPH1042810A - Yellow wheat noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To improve the qualities such as flavor, color and others unique to a corn flour by adding the corn flour to a grain flour raw material. SOLUTION: The yellow wheat noodles comprise a corn flour, composed of <0.50 ash content and <=250μm grain size and contained in an amount of 2-20wt.% based on the total grain flour raw material or the corn flour, composed of <0.50 ash content and <=200μm grain size and contained in an amount of 2-20wt.% based on the total grain flour raw material and further one of plural kinds of tapioca starch, potato starch, corn starch and wheat flour starch or a mixture thereof contained in an amount of 1-20wt.% based on the total grain flour raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a yellow noodle which is added with corn flour to improve the flavor, color and other quality of corn flour.

[0002]

2. Description of the Related Art Conventionally, there has been proposed an invention of a method for producing non-fried instant noodles using etherified starch or esterified starch using corn flour as a raw material (JP-A-59-5).
No. 5156).

Further, there has been proposed an invention of a method for drying ramen noodles produced using flour containing corn flour (Japanese Patent Laid-Open No. Hei 8-51946).

[0004]

The above-mentioned prior art is not only an invention relating to noodles but also the amount of corn flour, ash content, particle size, etc. are unknown.
The present invention differs from the present invention in purpose, effect, and technical idea. Therefore, the prior art cannot achieve the objects and effects of the present invention.

[0005] When cornflower is added alone in an amount of more than 20%, the yellowness of the product becomes stronger, but the specs in the cornflower appear on the surface of the udon, so that not only the appearance is deteriorated but also the texture of the product ( The feeling of bad throat) was not good either. A method of using food dyes to enhance yellow is also considered, but the food dyes are easily soluble in water when boiled, resulting in various problems such as a pale yellow udon.

[0006]

According to the present invention, corn flour having an ash content of less than 0.5 and a particle size of not more than 250 microns is contained in an amount of 2 to 20% (by weight) based on the whole flour raw material. The goal was successfully achieved. In addition, when a relatively large amount of corn flour is contained, problems such as texture are solved by using a combination of tapioca starch, potato starch, corn starch and wheat starch.

That is, the present invention is a yellow noodle characterized in that corn flour having an ash content of less than 0.50 and a particle size of 250 microns or less is contained in an amount of 2 to 20% (by weight) with respect to the whole raw material of flour, The cornflower has a fat content of 1.5% or less.

In another invention, corn flour having an ash content of less than 0.50 and a particle size of 200 microns or less is contained in an amount of 2 to 20% (by weight) with respect to the whole raw material of flour, and tapioca starch, potato starch, A yellow noodle characterized by comprising 1 to 20% (by weight) of a mixture of corn starch or flour starch with one or a plurality of flour starches based on the whole raw material.

[0009] The tapioca starch, potato starch, corn starch and wheat starch also contain their respective pregelatinized compounds.

The corn starch includes waxy corn starch, high amylose corn starch and the like in addition to ordinary raw corn starch.

The degree of pregelatinization of the pregelatinized starch is 40 to 9
It is 5% or more, and its addition amount is about 1 to 10% of general starch.

The above-mentioned total flour raw material means the total amount of flour, corn flour, and various types of starch. Since ordinary corn flour has an ash content of 0.60 and a lipid content of 2.8%, the ash content and lipid content are reduced in the present invention. That is, since the corn flour used in the present invention is obtained by finely pulverizing the endosperm, the ash content was adjusted to 0.5 or less, the lipid content was adjusted to 1.5% or less, and the particle size was adjusted to 200 microns or less.

When the content of the corn flour in the present invention is less than 2% (weight) based on the total flour raw material, the yellowish color is weak, and the difference from the conventional product is unclear. 20
% (Weight), the roughness of the surface of the noodle strings becomes too strong to pass over the throat and the flavor unique to the corn becomes too strong, and also the quality of the noodles is reduced, such as being hard and rough. Therefore, the preferred amount of corn flour is 5 to 15% (weight).

The particle size of the corn flour is preferably 250 microns or less, more preferably 200 microns or less. If the particle size exceeds 250 microns, the texture will be poor and the roughness will be particularly strong.

The amount of one or more of the above-mentioned starches to be added is preferably 2 to 15% (by weight). When the value is out of the above range, the workability at the time of making the noodles is deteriorated, the boiling of the noodles when boiled is increased, the noodles become too soft and the noodles have no waist, and the starch odor is reduced. Problems may occur.

The udon to which the present invention is applied includes all udon noodles such as grilled udon, frozen udon, dried udon and kishimen.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to a method in which corn flour having an ash content of 0.50 or less, a fat content of 1.5% or less, and a particle size of 250 microns or less is blended into a udon raw material.
Tapioca starch, potato starch, corn starch or a mixture with one or a plurality of flour starches was mixed with 1 to 20 of the whole flour.
% (Weight).

[0018]

[Example 1] (Yellow boiled noodles) (Blending) Weight% Flour 90% Cornflower 5% (100 microns) Tapioca starch 5% Salt 4% Water 36%

(Step) The above-mentioned materials are put into a kneading machine and mixed for 10 minutes to form a noodle belt having a width of 210 mm and a thickness of 10 mm, and the noodle belt is aged at room temperature for 30 minutes. Then 4
A noodle belt having a width of 210 mm and a thickness of 2.7 mm is formed on a roller of up to five steps. This noodle belt is cut with a # 10 cutting blade (3 mm in width) and boiled at 100 ° C. for 13 minutes to produce a yellow boiled noodle of the present invention.

The product was a bright and uniform yellow udon, having a corn flavor and good texture.

[0021]

Example 2 (Yellow dried noodles) (Blend) Weight% Flour 75% Cornflower 10% (100 microns) Tapioca starch 10% Potato starch 5% Salt 5% Water 40%

(Step) The above-mentioned materials are mixed in a kneading machine for 10 minutes, and then aged at room temperature for 15 minutes. Next, it is molded into a noodle belt having a width of 210 mm and a thickness of 10 mm.
After aging for 0 minutes, it is roll-formed in a 4-5-high rolling mill to form a noodle belt having a width of 210 mm and a thickness of 1.5 mm. This noodle belt is cut with a # 12 cutting blade (width 2.5 mm), 1200
Pre-drying (25 ° C, humidity 60
%, 30 minutes), main drying (40 ° C., humidity 75%, 7 hours), and finish drying (25 ° C., humidity 70%, 1 hour), the yellow dry noodle of the present invention having a water content of 13% was obtained.

[0023]

Example 3 (Yellow Frozen Udon) (Blending) Weight% Flour 85% Cornflower 5% (100 microns) Waxy Corn Starch 6% Potato Starch 4% Salt 5% Water 40%

(Step) Put the above materials in a kneading machine,
After mixing at a reduced pressure of 0 mmHg for 10 minutes, the mixture is aged at room temperature for 15 minutes. Then, after forming into a width of 210 mm and a thickness of 15 mm, aging at room temperature for 40 minutes, a noodle belt having a width of 210 mm and a thickness of 2.9 mm is formed on a rolling roller of 4 to 5 stages. Cut this noodle belt with a # 9 square cutting blade (width 3.3
mm), boiled at 100 ° C for 12 to 13 minutes, immersed in cold water at a temperature of about 5 ° C for 2 minutes, drained, rapidly frozen in a -40 ° C freezer for 30 minutes, and then stored in a -20 ° C freezer. The frozen udon according to the present invention was obtained.

The frozen udon produced a bright yellow color and did not change during storage. When this frozen udon was thawed in a microwave oven, it had the same flavor and texture as the freshly boiled udon.

[0026]

COMPARATIVE EXAMPLE In Example 1, the test was conducted by changing the added amount of corn flour to 22%. The results were as follows.

(Blend) Flour 73% Cornflower 22% Tapioca Starch 5% Salt 4% Water 36%

(Step) The above-mentioned materials are put in a kneading machine and mixed for 10 minutes to form a noodle belt having a width of 210 mm and a thickness of 10 mm, and the noodle belt is aged at room temperature for 30 minutes. Then 4
A noodle belt having a width of 210 mm and a thickness of 2.7 mm is formed on a roller of up to five steps. The noodle belt was cut with a # 10 cutting blade (width 3 mm) and boiled at 100 ° C. for 13 minutes. As a result, the connection of the noodle strings was poor, the noodle-making properties were not good, and the boiled noodles were boiled noodles with a yellowish color, a rough texture, and no waist.

[0029]

According to the present invention, corn flour, tapioca starch, potato starch or flour starch is used in an amount of 2 to 30% of total flour.
% (Weight), so that it provides a faded yellow noodle and, despite producing the flavor unique to corn,
It has the effect of making good udon both in workability and texture.

Even when the amount of corn flour is large, the use of an appropriate amount of starch (20% or less) makes it possible to make use of the characteristics of corn and to provide a yellow noodle whose defects have been corrected.

Claims (3)

[Claims] 1. A yellow noodle characterized by containing corn flour having an ash content of less than 0.50 and a particle size of 250 microns or less in an amount of 2 to 20% (by weight) based on the whole flour raw material. 2. The cornflower has a fat content of 1.5%.
2. The yellow noodle according to claim 1, wherein: 3. A corn flour having an ash content of less than 0.50 and a particle size of 200 microns or less is contained in an amount of 2 to 20% (by weight) with respect to the whole raw material of flour, and tapioca starch, potato starch, corn starch or flour starch is used. 1 to 20% of the mixture of flour and all kinds of flour
(Weight) Yellow udon characterized by including.