JPS6119460A - Preparation of cold noodles - Google Patents

Abstract

PURPOSE:To obtain cold noodles having smoothness and improved elasticity, not too hard but properly hard, by kneading specific amounts of grain flour, starch, gelatinized starch, water, etc., steaming the prepared raw noodles. CONSTITUTION:30-70pts.wt. grain fluor such as wheat flour, buckwheat flour, etc. is kneaded with 70-30pts.wt. starch, 2-5pts.wt. gelatinized starch, and a proper amount of water (e.g., 34-40pts.wt.), and, if necessary, a proper amount of ethanol, salt, and carbonate powder, and molded to give raw noodles. The raw noodles are steamed to give the aimed cold noodles.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing cold noodles, and more specifically, the present invention relates to a method for producing cold noodles, and more specifically, to steaming raw noodles obtained by adding pregelatinized starch and molding with water at room temperature. This invention relates to a method for producing cold noodles characterized by:

[Prior art]

"Cold noodles" are noodles whose main ingredients are grain flour such as wheat flour or buckwheat flour, and starch such as potato starch, Japanese sesame starch, wheat starch, or corn starch, and were eaten in North Korea. It spread to Korea, and more recently, it has become commonly eaten in Japan. Cold noodles are made with the above grain flour and starch.
(approximately 90°C), knead to form dough, and then shape the dough. However, using hot water was time-consuming and involved handling risks.

On the other hand, the present inventors have previously applied gelatinized ia to the above-mentioned conventional cold noodle raw material powder.
It has been discovered that by mixing an appropriate amount of flour, it is possible to make noodles using water at room temperature in the same way as conventional general noodles (see specification of Japanese Patent Application No. 155549/1983).

This method requires 30 to 70 parts of wheat flour, 70 to 30 parts of starch,
It is characterized in that 2 to 5 parts of pregelatinized starch are mixed with an appropriate amount of water, and if necessary, ethanol, salt, and (2) powder, and then molded by a conventional method.

However, the above-mentioned warm and moist cold noodles have poor purity and elasticity.
The texture was not satisfactory. Furthermore, when noodles are made using room-temperature water instead of hot water, there are disadvantages in that the texture is poor and the texture becomes too hard. Furthermore, when pregelatinized starch was added, there was a tendency that it was difficult to obtain a texture, particularly a crunchy and crisp texture.

[Purpose of the invention]

Therefore, an object of the present invention is to provide a method for producing cold noodles that are well-coated, smooth, elastic, and have a crisp texture.

[Structure of the invention]

The above objects of the present invention include 30 to 70 parts of flour and 70 to 3 parts of starch.
This is achieved by adding an appropriate amount of water and, if necessary, an appropriate amount of ethanol, salt, and (2) flour to 0 parts of pregelatinized starch, kneading the mixture, and steaming the resulting raw noodles, which are formed by a conventional method.

In the present invention, wheat flour, buckwheat flour, etc. are used as the grain flour. You may also use a mixture of wheat flour and buckwheat flour. As the starch, potato starch, sweet potato starch, wheat starch, corn starch, etc. can be used. Particularly preferred are potato starch and sweet potato starch. The gelatinized starch used is one obtained by gelatinizing the above-mentioned starch by a conventional method. The raw material for pregelatinized starch is
The starch may be of the same type as the starch to be mixed with grain flour such as wheat flour or buckwheat flour, or it may be of a different M class. The appropriate amount of pregelatinized starch to be used is 2 to 5 parts per 100 parts of the total amount of flour and starch, such as wheat flour or buckwheat flour. If the amount is more or less than this range, it will be difficult to make dough with water at room temperature.

Add 34 to 40 parts of water to 100 parts of the total amount of flour and starch and knead. At this time, 0 to 1 part of salt, visual inspection 0 to 0.5
part, and 2.-4 parts of ethanol may be added. Salt astringens the gluten and improves the handling (workability) of the noodles.

Additionally, ethanol has a bactericidal effect and an effect of improving preservability.

In the present invention, it is preferable to use water at room temperature, for example, water at 20 to 30°C. However, hot water at about 90°C, which is used in the production of ordinary cold noodles, may also be used. In this case, the noodles will have a better connection, but the texture will lose its purity and elasticity, making it undesirable.

[Effects of the Invention y] One of the characteristics of the present invention is that the raw squid thus obtained is steamed for an appropriate time, for example, about 1 to 10 minutes, preferably about 2 to 7 minutes. By adding this steaming step, the cold noodles obtained by further boiling the noodles have a crunchy texture and a preferable chewy texture compared to those obtained when the steaming step is omitted. Furthermore, according to the present invention, the noodle dough can be made with water at room temperature in order to create viscosity in the presence of pregelatinized starch and improve the connection of the noodle dough. The cold noodles made using room-temperature water in the present invention have a firmer texture and less elasticity than the conventional cold noodles made using hot water from raw material flour that does not contain pregelatinized starch. ing.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.

In addition, in this specification, "part" shows a black amount part.

Example 1 36 parts of water at 23°C was added to 100 parts of the main raw material containing 63 parts of wheat flour, 32 parts of potato starch, and 5 parts of pregelatinized potato starch.
0.5 parts of common salt, 0.5 parts of visual inspection, and 2 parts of ethyl alcohol
After mixing with a horizontal mixer for 15 minutes, it was rolled by a conventional method (final strip thickness 1.4n+), and then the incisor count was #
The noodles were cut into 18 squares to produce raw noodles. Put these raw noodles in a steamer, steam them for 2 minutes, cool them in the air, and then add the steamed noodles for 2 minutes.
After boiling for 0 seconds, I washed it with water and ate it.

Comparative Example 1 Cold noodles were treated in the same manner as in Example 1 except that 63 parts of wheat flour and 37 parts of potato starch were used as the main raw materials for cold noodles.

Comparative Example 2 The same process as in Example 1 was carried out except that the steaming step was omitted.

The textures of the cold noodles produced in Example 1 and Comparative Examples 1 and 2 were compared. The texture was evaluated by a panel of 10 people using a two-point comparison method for each item (not shown in the table below).

Based on this result, the steamed noodles (α
Compared to conventional steamed noodles (which do not contain pregelatinized starch), the noodles are smoother and more elastic, are not hard, have a moderate crunch, and have shown good results in terms of overall evaluation. Recognize.

Table 2: Texture sensory evaluation of raw noodles and steamed noodles Based on the results, the steamed noodles produced by the present invention are moderately hard and have a moderate crunchiness, giving a good overall evaluation compared to conventional raw noodles. It can be seen that it shows.

Claims (1)

[Claims] 30-70 parts of flour, 70-30 parts of starch, 2-5 parts of pregelatinized starch
A method for producing cold noodles, which is characterized by adding an appropriate amount of water and, if necessary, an appropriate amount of ethanol, salt, and flour to the mixture, kneading the mixture, shaping the resulting raw noodles using a conventional method, and steaming the obtained raw noodles.