JPH11146765A - Noodles and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide noodles that has well-balanced texture between the suitable hardness and elasticity and a production process for such noodles of good quality. SOLUTION: One hundred parts by weight of grain flour are combined with 0.1-0.4 pt.wt. of calcium compound, calculated as Ca and 0.5-1.5 pt.wt. of a thickening polysaccharide and they are subjected to noodle production. The thickening polysaccharide is, for example, guar gum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles and a method for producing the same, and more particularly, to noodles having firmness, moderate hardness and elastic texture, and a method for producing the same.

[0002]

2. Description of the Related Art It has been proposed to add a thickening polysaccharide or the like at the time of noodle making in order to strengthen the stiffness of noodles and improve the texture. For example, Japanese Patent Application Laid-Open No. 48-68759 discloses a method for producing boiled noodles using a combination of Ming Ban and guar gum, and Japanese Patent Application Laid-Open No. 61-119151 discloses a method for adding noodles to which a polysaccharide such as guar gum and an organic acid are added. A production method is disclosed. Japanese Patent Application Laid-Open No. 62-158466 discloses that starches, proteins and a natural gum thickener are added to a hot aqueous solution containing alginic acid and carrageenan to gelatinize the starchy substance, and then to contact a calcium salt. It is described that low-calorie instant noodles are produced as a coagulated body. Furthermore, there has been proposed a quality improving agent for noodles comprising a mixture of whey protein, thickening polysaccharide, whey mineral and starch (Japanese Patent Laid-Open No. 5-32).
8922). In addition, “kansui” is used in the production of Chinese noodles, which is important not only to bring out the unique flavor and color tone of Chinese noodles, but also as an element for producing the firmness and elastic texture of Chinese noodles. On the other hand, recently, there has been a demand for a method for producing Chinese-like noodles without using "kansui", but with the conventional technology, the hardness and elastic texture of Chinese noodles without using "kansui" are sufficiently satisfied. There was nothing.

[0003]

SUMMARY OF THE INVENTION It is an object of the present invention to provide noodles having appropriate hardness and elastic texture without using noodles in general noodles or Chinese noodles. It is also an object of the present invention to provide a method for producing such noodles.

[0004]

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive studies, and as a result, it has been found that 0.1 to 0.4 weight of calcium compound as calcium is used for 100 weight parts of flour such as wheat flour. Parts, and 0.5 to 0.5
It has been found that by adding 1.5 parts by weight, it is possible to obtain noodles having firmness, moderate hardness and elastic texture, and completed the present invention. Therefore, the present invention relates to 0.1 to 0.4 parts by weight of calcium compound as calcium and 0.5 to 1.5 parts by weight of thickening polysaccharide with respect to 100 parts by weight of flour.
Noodles characterized by containing 5 parts by weight. The present invention also relates to adding 0.1 to 0.4 parts by weight of a calcium compound as calcium and 0.5 to 1.5 parts by weight of a thickening polysaccharide to 100 parts by weight of flour to produce noodles. The present invention relates to a method for producing characteristic noodles. As a preferred embodiment of the present invention, there is a case where the above-mentioned thickening polysaccharide is guar gum.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The noodles referred to in the present specification include udon, buckwheat, pasta (spaghetti, macaroni, etc.), Chinese noodles, gyoza and skins of Shumai. Flour means flour, buckwheat flour and the like. Examples of the calcium compound used in the present invention include calcium salts such as calcium oxide and calcium hydroxide. Eggshell calcined calcium and shell calcined calcium are inexpensive, easy to handle, and preferably used. In the present invention, the amount of the calcium compound added is 0.1% as calcium with respect to 100 parts by weight of flour.
1 to 0.4 parts by weight is suitable. More preferably 0.2 to 0.2.
3 parts by weight. If the amount is less than 0.1 part by weight, the hardness becomes poor, and the unpleasantness exceeding 0.4 part by weight is undesirably strong.

[0006] Specific examples of the thickening polysaccharide used in the present invention include guar gum, curdlan, xanthan gum, carrageenan, pectin, locust bean gum and the like. Among them, guar gum is preferably used. These gums can be mixed with flour or the like as a powder, or they can be dissolved in water and mixed in advance. However, mixing the powder is preferable from the viewpoint of workability. In the present invention, the addition amount of the thickening polysaccharide is suitably 0.5 to 1.5 parts by weight based on 100 parts by weight of flour. More preferably, it is 0.8 to 1.3 parts by weight. If the amount is less than 0.5 part by weight, the feeling of elasticity is inferior.

[0007] The noodles of the present invention include, in addition to flour such as wheat flour, calcium compounds, and thickening polysaccharides, salt, pigment, starch, wheat gluten, chicken egg powder, alcohol, emulsified fats and oils, milk powder, It can be produced using auxiliary materials such as sorbitol and organic acids. These auxiliary materials may be used in an amount usually used. The method for producing noodles of the present invention can be carried out by a procedure according to a conventional method. It is desirable that the calcium compound and the thickening polysaccharide are powder-mixed with flour. Hereinafter, specific examples thereof will be described. In the case of udon, the following operation is performed using, for example, a mixture of 100 parts by weight of flour and 3 parts by weight of salt and 37 parts by weight of water. Salt is dissolved in water to make a saline, and flour, a calcium compound, a thickening polysaccharide, and other auxiliary materials are added to a noodle mixer as required, and the salt is added evenly while mixing. After mixing for about 15 minutes, the dough is aged for 30 minutes while preventing drying. The dough is shaped into a coarse noodle band by a shaping roll, and then two coarse noodle bands are rolled into one by a composite roll. The noodle belt is wound on a rolling pin and aged for 40 minutes while preventing drying. The noodle belt is sequentially rolled five times with a rolling roll to a final thickness of about 2.7 mm. Then cut into noodle strings.

[0008] In the case of Chinese noodles, the following operation is carried out using, for example, a mixture of 100 parts by weight of flour, 1 part by weight of salt, 34 parts by weight of water, and 1.5 parts by weight of kansui as needed. Water and salt are dissolved in water to form kneading water.
A flour, a calcium compound, a thickening polysaccharide, and other auxiliary materials are added to a noodle mixer, and mixing water is added evenly while mixing. After mixing for 13 minutes, the dough is aged for 20 minutes while preventing drying.
The dough is shaped into a coarse noodle band by a shaping roll, and then two coarse noodle bands are rolled into one by a composite roll. Roll the noodle belt around a rolling pin,
Aged for 30 minutes while preventing drying. The noodle belt is sequentially rolled five times with a rolling roll to have a final thickness of about 1.35 mm.
Then cut into noodle strings.

[0009]

Industrial Applicability The noodles of the present invention have a good balance between firmness and elasticity and have a chewy and favorable texture. ADVANTAGE OF THE INVENTION According to the manufacturing method of the noodles of this invention, moderate hardness and elasticity can be provided to the noodle quality, and the noodles which have a crunchy favorable texture and are difficult to elongate can be easily provided.

[0010]

The present invention will be described in detail below with reference to examples and comparative examples. Examples 1 to 3 and Comparative Examples 1 and 2 Chinese noodles were produced with the compositions (units: parts by weight) shown in Table 1 below. In the table, the numerical value in parentheses in the column of calcined eggshell indicates the amount as calcium.

[0011]

[Table 1] { Example Comparative Example 1 2 3 1 2} ─────────────────────────────────── Flour 100 100 100 100 100 Gua gum 1 − − 1 2 Curdlan − 1---Xanthan gum--1--Egg shell calcium 0.4 (0.3) 0.4 (0.3) 0.4 (0.3) 0.07 (0.05) 0.7 (0.5) Salt 1 1 1 1 1 Gardenia pigment 0.15 0.15 0.15 0.15 0.15 Water 37 37 37 37 38 ────────────────────────────────────

[Manufacturing Method of Noodles] Flour, guar gum, curdlan or xanthan gum and eggshell calcined calcium are mixed in powder, and water in which salts and pigments are dissolved is added thereto.
The mixture was mixed for minutes (600 mmHg vacuum). Aged as a noodle strip for 30 minutes. The noodle strings were cut with a cutting blade # 22 to a final thickness of 1.36 mm.

[0013] The noodles obtained in each of the examples and comparative examples were boiled for 3 minutes and subjected to a sensory evaluation on hardness, elasticity and overall by eight panelists. The evaluation was performed in the following five grades, and as a result of the discussion, the scores of the noodles in each example are summarized in Table 2. 1 ... Poor 2 ... Slightly poor 3 ... Normal 4 ... Somewhat good 5 ... Good

[0014]

[Table 2] ────────────────────────────────────Evaluation item hardness Elasticity ──── ──────────────────────────────── Example 1 5 (moderate hardness) 5 (with elasticity) 5 (balance) Good) Example 2 5 (moderate hardness) 34 (somewhat firm feeling) Example 3 35 (elastic) 4 (somewhat soft) Comparative Example 1 3 2 2.5 (somewhat inferior in elasticity) Comparative Example 2 1 (too hard) 1 1 (hard and lumpy) ────────────────────────────────────

The noodle of Comparative Example 2 had a slightly unpleasant taste. Further, in order to evaluate the boiling elongation, the texture immediately after the boiling and after 7 minutes were compared. As a result, the texture of the noodles of Examples 1 to 3 of the present invention was maintained even after 7 minutes. It turned out that it did not stretch.

Claims (4)

[Claims] 1. Noodles comprising 0.1 to 0.4 parts by weight of calcium compound as calcium and 0.5 to 1.5 parts by weight of a thickening polysaccharide with respect to 100 parts by weight of flour. . 2. Noodles according to claim 1, wherein the thickening polysaccharide is guar gum. 3. Noodle-making by adding 0.1 to 0.4 parts by weight of calcium compound as calcium and 0.5 to 1.5 parts by weight of thickening polysaccharide to 100 parts by weight of flour. Characteristic noodle production method. 4. The method for producing noodles according to claim 3, wherein the thickening polysaccharide is guar gum.