JPS6279749A - Production of noodle - Google Patents

Abstract

PURPOSE:To obtain noodles having good sense of eating without causing pastiness even in the case of too long boiling time or dipping in water for a long time, by kneading sodium alginate in a noodle dough, producing noodles and dipping the resultant noodles in a calcium chloride solution. CONSTITUTION:Sodium alginate is kneaded in a noodle dough consisting of raw materials, e.g. wheat flour, water, common salt, etc., and the resultant dough is made into noodles. Alternatively, sodium alginate is applied to previously produced noodles, which are then dipped in a calcium chloride solution, e.g. 0.5-10% aqueous solution of calcium chloride, etc., to afford the aimed noodles.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention is directed to the prevention of swelling caused by water entering the noodles when they are cooked for a long time or soaked in water for a long time. The present invention also relates to a method for producing noodles that can suppress the phenomenon called "spreading." still,
In the present invention, the noodles include udon, somen,
Includes Kishimen, Hiyamugi, Soba, Rice noodles, Harusame, etc.

[Conventional technology and its problems]

BACKGROUND ART Conventionally, noodles have had the problem that if they are boiled for too long or soaked in water for a long time, the noodles tend to stretch, and the texture tends to deteriorate in a relatively short period of time.

For this reason, somen, hiyamugi, instant ramen,
Noodles such as cup udon and cup champon are usually distributed in a dried state, and noodles distributed without drying also have the above-mentioned problems.

[Means for solving problems]

As a result of various studies to solve the above-mentioned problems, the present inventors have either kneaded sodium alginate into noodle dough before making noodles, or coated noodles made with sodium alginate. After that, by soaking it in a calcium chloride solution, you can obtain noodles that will not spread or lose their texture even if they are boiled for too long or soaked in water for a long time, and such noodles can be distributed without being dried. They found out that it is possible and completed the present invention.

That is, the present invention solves the above problems by providing a method for producing noodles characterized by mixing sodium alginate into dough and soaking the noodles in a calcium chloride solution. The above-mentioned problems are also solved by providing a method for producing noodles, which is characterized in that the noodles are coated with a solution containing sodium alginate and then placed in a calcium chloride solution.

Hereinafter, the method for producing noodles of the present invention will be specifically explained.

The dough raw materials and their blending ratios used in the method for producing noodles of the present invention are as usual, and can be variously selected depending on the type, properties, etc. of the noodles to be obtained.

Therefore, when carrying out the method for producing noodles of the present invention,
First, sodium alginate is mixed with the above-mentioned dough raw material or dough mixed with this, and then noodles are made (formed) by a conventional method.
Alternatively, noodles (noodle strings) made in advance by a conventional method may be coated with sodium alginate, or both may be used in combination, and sodium alginate is mixed with the above dough raw materials or dough kneaded with the same, and then the noodles are coated with sodium alginate. Noodles that are made according to the law and then made into noodles (noodles)
coat with sodium alginate.

When coating with sodium alginate, coating is performed in the form of a solution, that is, a solution containing sodium alginate is coated. The solution containing sodium alginate is preferably aqueous solution 1,
More preferably, sodium alginate is added to a solvent obtained by blending the above-mentioned dough raw material outside the water with water in an amount of 2 to 10 times the amount of water in the above-mentioned dough raw material at a ratio substantially the same as that of the above-mentioned dough raw material. A molten one is preferable.

The blending ratio of the above sodium alginate is 0.00% of the dough raw material, dough, or coating solution (coating agent).
3 to 10% (wt%), especially 1 to 5% to maintain the effect and texture of sodium alginate; less than 1% makes it difficult to obtain sufficient effects, and more than 5% This is not preferable because the unique texture of sodium alginate appears.

In the method for producing noodles of the present invention, the noodle wires mixed with or coated with sodium alginate as described above are then immersed in calcium chloride. It is preferable to use If the concentration of the calcium chloride solution is less than 1%, it is not effective, and if it exceeds 5%, the calcium chloride solution retains its own musty taste, making it unsuitable for consumption. The immersion time is preferably 0.5 to 3 minutes.

After that, if the fried wire treated with the calcium chloride solution as described above is washed with water and then boiled in the usual manner, it will not spread even if kept in water or hot water for a long time and will have a good texture. Noodles are obtained. Therefore, in the method for producing noodles of the present invention, it is possible to distribute noodles for home consumption that can be stored for a long time, such as somen, hiyamugi, instant ramen, cup udon, cup champon, etc., in a wet state without being dried. When producing such noodles for home consumption, noodles treated with a calcium chloride solution are washed with water and then boiled for 1 to 3 minutes at 80 to 95°C, after which the noodles are 1 to 3 times the size of the noodles. Back with the amount of water 100~
It is preferable to retort the product at 120° C. for 20 to 40 minutes.

The reason why the above-mentioned high-quality noodles are obtained in the method for producing noodles of the present invention is not necessarily clear, but it is probably because sodium alginate dissolves well in water, but when it is converted to calcium salt, it rapidly gels. It is surmised that this is for the purpose of forming.

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

〔Example〕

Example 1 Udon noodles were manufactured using a composition (raw dough) having the following formulation (mixing ratio).

ABC (No additives) (Additions) (Additions) Wheat flour (soft flour) 400g 400g
400g water 150g
150g 150g salt
15g 15g 15g Sodium alginate -15g 25g That is, the composition of the above formulation was kneaded and mixed, rolled into a noodle band, cut out into a noodle wire with a cutting roll, immersed in a 3% calcium chloride aqueous solution for 5 minutes, and then washed under running water. Washed thoroughly with water.

Next, the above noodles were boiled for 3 minutes in a conventional manner, then packaged with an equal amount of water, retorted at 100°C for 30 minutes, and stored at 5°C for 3 days. In Group A (comparative example), where no noodles were added, the noodles were half dissolved in water, but in Groups B and 0, in which sodium alginate was added, the noodles were slightly crumbly in water and had a texture similar to that of boiled noodles. It was no different than right after. Also, when comparing Ward B and Ward 0, Ward 0 was better. Furthermore, both B and 0 sections were firmer and had better texture (mouthfeel) than A section immediately after boiling.

Example 2 Chinese-style noodles were manufactured using the following recipe.

D B (Untreated) (Added) Wheat flour (soft flour) 200g 200g
Flour (all-purpose flour) 300g 300g
Sodium carbonate 1.5g 1.5g Salt 20g 20g Water
200g 200g Sodium alginate -20g That is, the D section (comparative example) and the E section were made in the same manner as in Example 1, and only the E section was immersed in 3% calcium chloride/8 solution for 5 minutes and washed with water. Ward and E section were again sterilized and stored in the same manner as in Example 1, and compared.

In E area, the texture was only slightly chewy and there was no change in texture compared to immediately after boiling. However, in Group D, which was completely treated with sodium alginate and calcium chloride, the noodles were half dissolved in water and were not suitable for consumption, similar to Group A in Example 1.

Example 3 Using raw material dough with the same blending ratio as in Sections D and E of Example 2, each was immersed in the following solution containing sodium alginate for 1 minute, and then soaked in a 3% calcium chloride solution for 5 minutes. After soaking for a minute and washing with water, Chinese-style noodles were again sterilized and stored in the same manner as in Example 2 to obtain Chinese-style noodles. The blending ratio of the raw material dough was the same as that of Section E of Example 2).

The water did not become cloudy in both Area F, where the sodium alginate coating treatment and immersion treatment in the calcium chloride solution were performed, and Group G, where the sodium alginate mixing treatment, coating treatment, and immersion treatment in the calcium chloride solution were performed. In addition, there was no change in texture from immediately after boiling. Furthermore, when comparing F and G sections with E section of Example 2, E section had a better texture (mouthfeel) than F section and G section, and F section and G section were almost the same, but both Even compared to the D section of Example 2 (comparative example) immediately after boiling, it has a firmer texture (
The taste) was also good.

Alginate 1 um...l 1 Wheat flour (soft flour) 200g Wheat flour (all-purpose flour) 300g Sodium carbonate 1.5g Salt 20g Water 400g Sodium alginate 40g [Effects of the invention] As described above, the production of noodles of the present invention The method is by treatment with sodium alginate and calcium chloride,
It is possible to obtain noodles that do not spread or deteriorate in texture even if boiled for too long or soaked in water for a long time, so the noodles can be distributed without drying. The noodles obtained can be used extremely conveniently in restaurants and the like.

Claims (3)

[Claims] (1) A method for producing noodles, which comprises mixing sodium alginate into dough, making noodles, and soaking the noodles in a calcium chloride solution. (2) Noodles according to claim (1), characterized in that the noodles are made by mixing sodium alginate into the dough and are coated with a solution containing sodium alginate before being immersed in a calcium chloride solution. manufacturing method. (3) A method for producing noodles, which comprises coating the noodles with a solution containing sodium alginate and then immersing them in a calcium chloride solution.