JPS6312258A - Production of noodles - Google Patents

Abstract

PURPOSE:To obtain noodles using vitamin, specific taste, etc., of seed grain, having combined flavor and improved shelf stability, by blending wheat flour with a material obtained by subjecting a treated material of seed grain to lactic acid fermentation to prepare dough. CONSTITUTION:First, a treated material (soybean milk, etc.) of seed grain such as beans, maize, etc., is subjected to lactic acid fermentation. Then the fermented material is blended with wheat flour to give dough, which is treated into noodles to give the aimed food. The lactic acid fermentation is preferably carried out in the presence of both lactic acid bacteria belonging to the genus Lactobacillus and to the genus Streptococcus at 35-40 deg.C.

Description

[Detailed description of the invention] <Industrial application field> Wood seller 1 relates to a method of manufacturing noodles.

Various types of noodles, including pasta, such as fresh noodles, boiled noodles, and dried noodles, are widely eaten by people of all ages and genders.

However, these types of noodles have disadvantages, especially when they are raw or boiled, that they have poor shelf life and taste too bland when left alone.

On the other hand, various legumes and corn seed grains are also used for food. These are originally foods that suitably contain vitamins, minerals, etc., and have a unique flavor that is excellent in terms of health and well-being.

Therefore, by utilizing the vitamins, minerals, and flavor that these seed grains naturally have, we provide a desirable complex flavor.
Moreover, it would be very convenient if noodles with improved shelf life could be produced.

Mistake II relates to the method for producing noodles as described in 1-.

<Conventional technology and its problems> Conventionally, as a method for improving the shelf life and flavor of noodles,
Method of treating noodles with organic acids (Japanese Patent Publication No. 46-2769
2. Japanese Patent Publication No. 57-206350), a method of lactic acid fermentation of noodles or their parent dough itself (as a result, the wheat flour that mainly forms these) (Japanese Patent Publication No. 58-19268)
) etc.

However, with these conventional methods in which noodles or their parent dough itself is treated with organic acids or fermented with lactic acid, it is important to give the produced noodles a complex flavor that is favorable from a nutritional perspective. There are also problems in terms of the manufacturing method, which is actually quite difficult.

<Problems to be Solved by the Invention> Means for Solving the Problems The present invention provides a method for producing noodles that solves the conventional problems as described above.

However, the present invention involves lactic acid fermentation of processed grains such as beans and corn, and
Next, the first invention relates to a method for producing noodles, characterized in that a dough is prepared by adding and kneading wheat flour to the fermented product, and this dough is processed to make noodles; and a second invention relating to a method for producing noodles by carrying out simultaneous fermentation of lactic acid and alcohol.

In the present invention, the seed grains to be treated are soybeans, corn, etc. alone or in combination, and are not particularly limited. Dry, crush, add water, etc. as appropriate.
Processes such as extraction, squeezing, separation, grinding, homogenization, heating, cooling, etc. can be used to obtain processed seed grains, such as soy milk and corn flour, which are suitable for various purposes. It's okay.

In the present invention, the above-mentioned seed grain processed product is subjected to fermentation, and at that time, it is preferable to use dairy products such as milk and skim milk powder, which are single or mixed products of these products. The lactic acid fermentation or the lactic acid/alcohol co-fermentation can be carried out smoothly, and the resulting fermented product, as well as the final product, noodles, can have an excellent complex flavor.

In this sense, the dairy product is added to the seed grain processed product in an amount of 3% by weight or less in terms of non-fat milk solids, and addition of more than 3% by weight is not preferable, especially from the perspective of flavor.

As described above, the processed seed grain or the product to which dairy products are added is subjected to lactic acid fermentation or lactic acid/alcohol co-fermentation. Although lactic acid fermentation alone is sufficient, if lactic acid/alcohol simultaneous fermentation is performed, the simultaneous fermentation will be carried out in a harmonious manner and the resulting fermented product will have an even more desirable complex flavor. Lactic acid fermentation is carried out in the presence of lactic acid bacteria, and lactic acid/alcohol co-fermentation is carried out in the presence of lactic acid bacteria and yeast, which may be for general food use, but in both fermentations, the lactic acid bacteria are Lactobacillus genus lactic acid bacteria. It is preferable to coexist with lactic acid bacteria of the genus Streftococcus, because the corresponding fermentation is carried out efficiently and the resulting fermented product has a good flavor. An example of such lactic acid bacteria is Lactobacillus (hereinafter referred to as Lactobacillus).

For the genus L, bulgaricus (abbreviated as L,
bulgaricus), L. casei
), L, plantarum (L, plantarum)
, L. delbruckii
, L. lactis (L.

Iactis), and Streptococcus (hereinafter referred to as S), etc.
[Abbreviated as] Regarding the reported item, S, Thermo 74 lath (S
, thermophilus), S. cremoris (S.
cremoris), S, 7 acetium (S, face
cium) etc.

Similarly, to give an example of yeast, Saccharomyces (hereinafter referred to as Sc
For the genera Sc, S. cerevisiae (abbreviated as S.
C. cerevisiae), Sc. carlsbergensis, etc., and for the genus K. cerevisiae, K. fragilis (K. fragilis).
, include K. lactis and others.

Both types of fermentation are carried out by heat sterilizing and cooling the treated seed grains or products as described above, and adding lactic acid bacteria and yeast that have been acclimatized in advance to a concentration of about 106 cells/ml. Let's do it. Usually, lactic acid fermentation is carried out at 30-45℃.
Preferably, the fermentation is carried out at 35 to 40°C for 30 to 40 hours, and terminated when the lactic acid concentration is 1 to 2% and the pH is 4.0 to 3.5. At 40°C, preferably 30-35°C, 25-4
The process is continued for 0 hours and is terminated when the milk S concentration is 0.8 to 1.5%, the alcohol concentration is 2 to 3%, and the pH is 4.5 to 3.9.

FIGS. 1 and 2 are graphs illustrating the behavior of the lactic acid fermentation described above. In this case, a mixture of soy milk/corn flour = 571 (parts by weight) was heat sterilized and cooled, and the mixture was previously acclimatized, and approximately equal numbers of casei, S, and thermophilus were added.

3 and 4 are graphs similarly illustrating the behavior of lactic acid/alcohol co-fermentation. In this case, skim milk powder is added to a mixture of soy milk/corn flour/water = 4/1/l (parts by weight) in an amount equivalent to 1 weight in terms of non-fat milk solids, then heat sterilized and cooled. , they are acclimatized in advance, and Kazei, Sc, and Celebiche are added in approximately equal numbers. It can be seen from these figures that both lactic acid fermentation and lactic acid/alcohol simultaneous fermentation are successful in the present invention.

In this way, lactic acid fermentation or lactic acid/alcohol simultaneous fermentation is performed, heat sterilized, and cooled to obtain one fermented product. The fermented product may contain microbial cells or may have microbial cells removed by filtration, centrifugation, etc.

Then, wheat flour and other necessary materials are added to the fermented product and kneaded to make dough. As flour, durum semolina, strong wheat flour, medium wheat flour, etc. can be used as appropriate. At this time, salt, water, seasonings, etc. may be added as necessary, and processed products of soybeans or corn (milk or The dough to be prepared should preferably have a moisture content of around 30% and a pH of 4.2 to 4.8.Noodles made from the dough may be added with reeds, body, gloss, etc. This is to ensure both preservability and a suitable complex flavor.

Finally, the dough is processed to make noodles to produce noodles.

When the noodles are udon or soba noodles, the dough is rolled and cut into raw noodles, boiled and cooled to make boiled noodles, or dried to make dry noodles. When the noodles are pasta, the dough is compressed, extruded and cut into raw pasta, boiled pasta, or dried pasta in the same manner.

Effects of the Invention As explained above, the present invention utilizes the vitamins, minerals, and unique flavor of seed grains, and produces new products from the seed grains through lactic acid fermentation or lactic acid/alcohol simultaneous fermentation. It is possible to produce noodles with excellent flavor by bringing out the flavors and integrating them in a complex manner.At the same time, by utilizing the lactic acid and alcohol produced by these fermentations, it is possible to produce noodles with excellent shelf life. There are effects that can be manufactured.

<Example> ・Example 1: 3.0 g of soy milk and 300 g of corn flour
The homogeneous mixture was sterilized by heating to a temperature of 95°C.

Cooled to 37°C. Add lactic acid bacteria and casei that had been acclimatized in advance to this at a concentration of 1.0 x 107 cells/ml, carry out lactic acid fermentation at 37°C for 40 hours while preventing bacterial contamination, and then heat to reach a temperature of 95°C. The fermented product containing bacterial cells was sterilized and cooled to 25°C. The lactic acid concentration of the fermented product was 1.69.
6. The pH was 3.87. A dough was prepared by thoroughly kneading 2 kg of this fermented product, IQ kg of a mixture of equal amounts of durum semolina, strong wheat flour, and medium wheat flour, and 10 g of common salt.

The dough had a moisture content of 28.5% and a pH of 4.35.

This dough was rolled and cut out to produce raw noodles.

・Example 2: 3.0 g of soy milk and 500 g of corn flour
and tree 1. Commercially available skim milk powder was uniformly added to the mixture of O1 in an amount of 1% by weight in terms of non-fat milk solid content, heat sterilized at 95°C, and cooled to 37°C. To this, add lactic acid bacteria Li, casei S, and thermophilus that had been acclimatized in advance to 8.8 x 106 cells/ml each.
While preventing bacterial contamination, lactic acid fermentation was carried out at 37°C for 38 hours, filtered, heat sterilized at 95°C, and cooled to 25°C to obtain 1 fermented product. The 0 fermented product had a lactic acid concentration of 1°. 8%, P
It was H3,81. 2 kg of this fermented product and 10 kg of durum semolina were sufficiently kneaded to prepare a dough. The dough had a moisture content of 29.0% and a pH of 4.20. This dough was compressed, extruded, cut out, boiled in boiling water, and cooled to produce boiled pasta.

・Example 3: Soy milk 3. OfL was heat sterilized at a temperature of 95°C and cooled to 30°C. To this, lactic acid bacteria, casei, yeast Sc, and cerevisiae, which had been acclimatized in advance, were added for 8.
0x106 pieces/1, and heated at 30°C for 36 hours while preventing bacterial contamination.

After simultaneous fermentation of lactic acid/alcohol, heat sterilization was carried out at a temperature of 95°C, and cooling to 25°C to obtain a fermented product containing bacterial cells.The fermented product had a lactic acid concentration of 1.3% and an alcohol concentration of 2.
796. The pH was 4.10.

A dough was prepared by sufficiently kneading 2.5 kg of this fermented product and 10 kg of a mixture of equal amounts of durum semolina, strong wheat flour, and medium wheat flour. Dough has a moisture content of 32% and 6%, and a pH of 4.5.
It was 0. This dough was rolled and cut out to produce raw noodles.

・Example 4: 3.0 g of soy milk and 500 g of corn flour
Commercially available skim milk powder was uniformly added to the mixture in an amount of 0.8% by weight in terms of non-fat milk solid content, heat sterilized at 95°C, and cooled to 30°C. Add lactic acid bacteria, casei S, thermophilus, yeast Sc, and cerevisiae that had been acclimatized in advance to this at 9.5 x 106 cells/1 each, and while preventing bacterial contamination, at 30°C for 34 hours. After simultaneous fermentation of lactic acid/alcohol and filtration, heat sterilization was carried out at a temperature of 95°C, and the fermented product was obtained by cooling to 25°C.
The fermented product has a lactic acid concentration of 1.4%, an alcohol concentration of 2.4%,
The pH was 3.90. This fermented product 2 was sufficiently kneaded with 9.5 kg of durum semolina and 0.5 kg of soybean flour to prepare a dough. Dough has a moisture content of 28.0% and a pH of 4.4.
It was 0. This dough was compressed, extruded, cut out, boiled in boiling water, and cooled to produce boiled pasta.

Accounting price: Noodles of each comparative example were produced corresponding to each example, using water instead of the fermented product, and using the same materials in other respects. And, for each example and each comparative example,
A sensory test including appearance and a viable bacteria count test were conducted for evaluation. The noodles of each example all had a favorable complex flavor, and the raw noodles of Examples 1 and 3 could be stored at room temperature for 7 days after production, but the corresponding raw noodles of the comparative example could only be stored for 3 days. In addition, the boiled pasta of Examples 2 and 4 could be stored at room temperature for 4 days after production, but the boiled pasta of the corresponding comparative example could only be stored for 2 days. Ninety

[Brief explanation of the drawing]

Figure fJ41 and Figure 2 are graphs illustrating the behavior of lactic acid fermentation in the present invention, and Figures 3 and 4 are graphs illustrating the behavior of co-fermentation of lactic acid/alcohol in the present invention. -One day 1 i (1] i indicative g IIq rA (hour) 毫@time (hour) f@ll'+between (e4)

Claims (1)

[Claims] 1. A dough is prepared by lactic acid fermentation of processed grains such as beans and corn, and then wheat flour is added to the fermented product and kneaded, and this dough is processed to make noodles. Method 2 for producing noodles, the method for producing noodles according to claim 1, wherein the processed seed grain is soy milk and/or corn flour. 3. The method for producing noodles according to claim 1 or 2, wherein lactic acid bacteria of the genus Lactobacillus and lactic acid bacteria of the genus Streftococcus are allowed to coexist to carry out lactic acid fermentation. 4. Noodles according to any one of claims 1 to 3, in which dairy products are added to the processed seed grains in an amount of 3% by weight or less in terms of non-fat milk solids and fermented with lactic acid. manufacturing method. 5. A method for producing noodles according to any one of claims 1 to 4, which comprises adjusting the pH of the dough to 4.2 to 4.8. 6. The method is characterized in that a processed product of seeds and grains such as beans and corn is simultaneously fermented with lactic acid and alcohol, and then flour is added to the fermented product and kneaded to produce a dough, and this dough is processed to make noodles. Method of manufacturing noodles. 7. The method for producing noodles according to claim 6, wherein the processed seed grain is soy milk and/or corn flour. 8. The method for producing noodles according to claim 6 or 7, wherein lactic acid bacteria of the genus Lactobacillus and lactic acid bacteria of the genus Streftococcus coexist to simultaneously ferment lactic acid/alcohol. 9. Any one of claims 6 to 9, in which dairy products are added to the processed seed grain product in an amount of 3% by weight or less in terms of non-fat milk solids, and lactic acid/alcohol is simultaneously fermented. 10, the noodles according to any one of claims 6 to 9, wherein the pH of the dough is adjusted to 4.2 to 4.8, and the alcohol concentration is adjusted to 1% or less. manufacturing method.