JPS58179451A - Preparation of noodle - Google Patents

Abstract

PURPOSE:To improve the taste of noodle, by using a grain flour containing a specific amount of raw tapioca starch to prepare the noodle. CONSTITUTION:A grain flour containing 3-50wt% raw tapioca starch is used to prepare noodle. Wheat flour alone or a mixture thereof with a different kind of grain flour other than the wheat flour may be cited as the grain flour, and buckwheat flour, rice flour, barley flour, etc. may be cited as the different kind of grain flour. According to the method, the proteinic content in the grain flour need not be adjusted, and the resultant noodles have improved taste without substantially deteriorating even on allowing to stand for one day or longer after boiling up. The method has improved effects on the smoothness and viscoelasticity.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing products, and further relates to a method for producing products using grains containing raw tapioca starch as raw material flour.
Concerning the manufacturing method.

Various methods have been proposed for the purpose of improving the taste of conventional foods. One example of these methods is a method in which waxy cornstarch is added to flour in an amount of 1 to 20 mounds (see Japanese Patent Publication No. 7342/1983). However, this method has the drawback that the intended purpose cannot be achieved unless the addition of waxy corn starch reduces the protein charge in the flour and supplements it with external light.

Akira Honkaku et al. conducted repeated research to solve these conventional drawbacks, and as a result, they were able to complete the present invention.

That is, the present invention is a method of adding raw tapioca flour to grain flour.

There are 11 grain flours such as tapioca flour, potato starch, waxy cornstarch, cornstarch, small j1 flour, etc.
However, the ninth objective of the present invention is that tapioca raw powder has a surprisingly superior effect.
Even if it is tapioca starch, if gelatinized tapioca starch is used, the smoothness of the m-line after boiling,
The object of the present invention cannot be achieved because the viscoelasticity is poor and boiling down occurs.

For convenience in this method, wheat flour is used as the flour side.
Examples include mixtures of Jiuhiro wheat flour and different types of grain flours other than Koji flour. The above-mentioned heterogeneous tt is, for example, buckwheat 11% wood flour,
Large **% Twi II! Examples include flour and pigeon wheat 11. Different types of C may be added in an amount such that 1 to 50 weight S (hereinafter abbreviated as -) is obtained in a small 11.

The proportion of raw tapioca starch in the flour is preferably 3 to 50-1, preferably 10 to 309 g. It is naturally possible to achieve the goal of rolling metal Kahonjin@Om with a key content of less than 3 in the starch of the tapioca raw starch. 117 I don't like it.

According to the method of the present invention, udon, soba, ramen, soup
Tsutei, ``Youza's skin, etc. (1511 chain by making a suitable Kli) 11゜.

The method of the present invention is essential for controlling the protein content in flour. ! It has a superior taste compared to the conventional one, and the taste does not deteriorate even if it is boiled and left for more than a day. Superimposed bottle boiled vk
The properties of the noodles, such as clarity and viscoelasticity, are also very good. 1) The type 1 according to the present invention takes less time to boil than conventional noodles, and does not fall apart when boiled. has fewer advantages.

Example 1 80 parts by weight of wheat flour (hereinafter referred to as "parts"), raw tapioca starch 2011. Using 35 parts of water and 2 m of salt, raw udon noodles (1 m3 portions, 2.5 mm thick) were produced by a conventional method.

As a control, instead of the above-mentioned raw tapioca starch, we used Chinese sea corn starch, potato starch, wheat starch, corn starch, and pregelatinized tapioca III! Add each flour and add %
Then, fresh udon noodles using only wheat flour without using starch were produced and comparatively tested according to the following evaluation criteria, and the test results of circles and seven are shown in Table 1.

Evaluation criteria ((trans) purity 10--Very smooth, with the best texture.

9...Smooth and pleasant to the touch.

8... Smooth in the middle and slightly good texture on the tongue.

7...Smooth inside and out.

6... Standard (wheat flour 100 - smoothness during use) 5... Smoothness is medium to poor.

4... Smoothness is medium or poor, and the surface is yellow or scratched.

3... Inferior smoothness, l! All four sides are melted.

2...Smoothness) Poor p1 surface is rough or rough.

1...Smoothness is not good and the surface is rough.

(B) Viscoelasticity 10: Both elasticity and viscosity are very good.

9... Elasticity, viscosity, and other properties.

8...Good elasticity and medium to good viscosity.

7... Both elasticity and viscosity are somewhat good.

6... Il standard (wheat flour 100 - viscoelasticity during stool use) 5... Elasticity is medium to poor.

4: Slightly inferior to 4 in terms of elasticity and viscosity.

3...Poor elasticity, slightly poor viscosity.

2...Both elasticity and viscosity are poor.

1... Elasticity, viscosity, and many other things.

(C) Boiled boiled raw udon noodles for 25 minutes and evaporated the remaining Ik to dryness to determine the ratio of this a-fold to the raw udon noodles.

(DJ Boiling time) Raw udon noodles were boiled and the moment when the water content in the noodles reached 75% was considered to be boiled.

Example 2: Mix 70 parts of wheat flour, 50 parts of raw tapioca JR flour, 40 m of water, and 2 parts of table salt (using the usual method) to make raw udon noodles.As a control, use the above wheat @1 oast and make raw tapioca starch. Make fresh udon noodles using i.

As a result, tapioca raw II! The nine-boiled udon noodles made with flour had a very smooth layer and excellent viscoelasticity.* The boiling time was short, and there was little chance of the noodles falling apart.

Compared to the noodles of the present invention, the fresh udon noodles are harder to boil, lack viscoelasticity, and take longer to boil.

Example 5 Small*1) sos1 barley flour 40g, tapioca main layer 810i
l! ,Water 401iAk YoU Shokuhan 2fiA (use 1.,
Fresh udon noodles were prepared using sea bream (according to a conventional method), and as a control, raw tapioca starch was not used, and 6° of wheat flour was used as a substitute.

As a result, raw udon noodles using raw tapioca starch have a good taste), require less boiling time, and are less likely to fall apart. In contrast, the raw udon of the control product lacked the purity of the noodle strings after boiling, had a sticky surface and lacked viscoelasticity, and also had a longer boiling time than the one of the present invention. , and severe boiling was observed.

Implementation Test 4 Fresh udon noodles were produced using a conventional method using 90 parts of wheat flour, 10 s of wood flour, 10 parts of tapio starch, 40 parts of water, and 211 parts of salt. As a control, we made fresh udon noodles using only wheat flour and no tapioca flour.

As a result, raw udon noodles made with tapioca raw starch have a good taste] and require less boiling time.

There was also less boiling down. On the other hand, the control raw udon had a sticky surface and a firm texture when boiled, and the boiling time was longer than that of the present invention, resulting in a slight collapse in the boiling process. Born friend.

Implementation 915 Using 50 parts of wheat flour, 50 parts of tapioca main layer, 40 parts of water, and 3 parts of salt, fresh udon noodles were threaded in a conventional manner. As a control, raw udon noodles were produced using 100 parts of wheat flour and without using tapioca raw flour.

Since then, raw udon made with raw tapioca starch has a clearer texture at the end compared to the control one.7'L
1 It was extremely smooth and glossy, and was rich in viscoelasticity. In addition, the boiling time was shorter and less crumbling was observed compared to the control product.

East Example 6 Using 97 parts of wheat flour, tapioca raw starch, 36 parts of water, and 15 parts of kansui, Shichuka S was produced in a conventional manner.

As a control, Chinese food was prepared using 110 G parts of wheat flour and without using raw tapioca starch.

As a result, the medium-sized noodles made with tapioca raw starch had a much softer and more elastic texture after boiling than the control product, took a shorter time to rise, and had less chance of crumbling. There were also few.

Example 7 To 80 parts of wheat flour, 20 parts of raw tapioca flour, 35 parts of water, and 2 parts of common salt were added to produce Dry II (udon noodles) by a conventional method. As a control, dry (udon) noodles were prepared using 100 parts of wheat flour and without using raw tapioca starch.

As a result of No. 7, the NAm after boiling using raw tapioca starch did not have the hardness of 111% dry, was clean and rich in viscoelasticity, had a texture similar to raw udon, and was better than the control product. It was very good. The boiling time was also significantly shorter than that of the control product, IEII.

Example 8 Raw buckwheat noodles were produced in the same manner as in Example 3, except that buckwheat flour was used in place of barley flour.

The obtained raw buckwheat showed the same good properties as in Example 3.

Example 9 In Example 113, raw udon noodles were produced in the same manner as in SS except that rye flour was used in place of barley flour.

The obtained Yusei udon exhibited good properties similar to the Batani of Example 3.

Example 10 In Example 6, raw udon noodles were produced in the same manner as in Example 6, except that pigeon flour was used instead of barley flour.

The obtained raw udon noodles showed good properties as in the case of f%16.

Patent applicant: Nisshin Seifun Co., Ltd.

Claims (1)

[Claims] 1) A method for producing a@, which involves making noodles using grain flour containing raw tapioca starch. n) The production method of the type described in item 1 above, wherein the content of tapioca raw wrinkled flour in the flour is 3 to 50% by weight.