JPS63129965A - Production of noodles having shortened boiling time - Google Patents

Abstract

PURPOSE:To shorten boiling time extremely and to obtain noodles having improved taste, flavor, shelf stability, workability, etc., by blending noodle raw material with active yeast and keeping the blend in cold storage. CONSTITUTION:Noodle raw material such as UDON (wheat vermicelli), SOBA (buckwheat noodles), Chinese noodles, spaghetti, etc., consisting essentially of wheat flour is kneaded with about 0.01-2.0wt% calculated as dry weight based on wheat flour of active yeast such as baker's yeast, beer yeast, etc., and finished preferably into a powdered fish state. Then the blend is kept in cold storage at 0-15 deg.C for >=5hr, rolled and made into noodles.

Description

[Detailed description of the invention] “Industrial Application Fields” The present invention relates to a novel method for producing noodles.

[Conventional technology] Noodles have traditionally been an indispensable staple food for Japanese dogs, and the chewy texture and texture, as well as the taste that combines the characteristics of Kan IA, are unique to noodles and have a deep flavor. It is something.

After research has been conducted to improve the taste of the noodles, there is no longer a huge difference in flavor between the two, much to the delight of noodle connoisseurs.

The original flavor of noodles is greatly influenced by the aging of the noodle dough and the balance and timing of boiling time in the pot, and no matter how much you use the lees soup, the original taste of the noodles cannot be compromised.

Also, while I understand that noodles are a food that is boiled after the customer's request and takes time to serve, it is still a food that has lagged behind the recent trend of instant noodles. be.

[Problems to be solved by the invention] The present invention uses a new method that is different from the conventional noodle-making method.
The aim is to extremely shorten the boiling time without spoiling the flavor of the noodles.

[The present invention is the only way to solve the problem, without reducing the quality of the noodles, and without reducing the quality of the noodles. + As a result of considering ways to shorten the raising time, active yeast was added to the noodle raw material whose main component is wheat flour, and the mixture was kneaded.
A method for producing shortened boiled noodles, which is characterized in that the noodles are refrigerated in the range of 15°C to 15°C for 5 hours or more, and then rolled and treated with noodle threads, preferably mixed 11i! The finish is wart-like, and the manufacturing method is characterized by refrigeration.

The active yeast used here is not particularly limited as long as it is an edible brew with activity credibility, and includes, for example, baker's yeast, 18111 yeast, beer yeast, wine yeast, etc. Among these, baker's yeast is particularly preferred. .

(In case of addition of 1), the active yeast was added to 0.0% of the wheat flour.
01-2.0% heavy lifting (dry weight), 0.15-1
．． 0% weight ω is the preferred addition 6).

Under 0.01% heavy lifting load, the fermentation effect was not sufficiently observed, 2
．． If the content is more than 0%, the fermentation will be excessive and the noodle strings will swell, which is undesirable for taste.

In addition, the noodles referred to in the present invention mainly refer to Japanese noodles such as udon and soba, Chinese noodles such as ramen and tanmen, Italian pasta such as spaghetti and macaroni, as well as shumai and gyoza skins.

[Effect] The noodles to which active t't M t'J according to the present invention is added not only shorten the boiling time but also have improved flavor, texture, preservatives, workability, etc.

Regarding the boiling time, please refer to the gluten content Ffi in the flour.
・There are some differences depending on water, salt, and the thickness of the incisors, but generally speaking, if the cross-sectional area doubles, the boiling time will increase by three to four times.

However, in the product of the present invention, by adding active yeast, the organic acid of the yeast fermentation metabolite increases protein binding, and contains generated carbon dioxide gas, forming fine porosity. Porous noodles promote heat conduction to the center, reducing boiling time.

Therefore, the difference in boiling time from the conventional noodles is more pronounced as the incisors become thicker.

In addition, after kneading the raw materials, the minced material obtained is aged at a particularly low temperature, which improves the efficiency of subsequent work.In addition, it has a pleasant aromatic scent containing the alcoholic odor characteristic of active yeast. 11 It becomes the flavor of fermentation.

Furthermore, in terms of texture, it has a good balance of chewiness and body, and even with the addition of a small amount of active yeast, the effect of aging noodles is formed faster than with conventional methods, resulting in Japanese noodles with a good texture, texture, and smoothness.

In order to improve storage stability, active yeast acts on 111g of fermentation substrate contained in wheat flour during the ripening process of noodle dough, increasing P.
Lowers the H and furthermore contains alcohol/right I in the dough! By producing I acid.

[Test Example] In order to confirm the effect of shortening boiling time according to the present invention,
The test was conducted under the formulation and noodle-making conditions shown in Table 1 after standardizing the formulations of the main raw materials, wheat flour and salt.

The tests were conducted using the machine manufacturing method (A section), the manual method (B section), and the reference method (
The effects of the method of the present invention (Ward 0) and the method of the present invention (Ward D) were compared.

Table 1 Formulations and Noodle Making Conditions-1 Boiling tests were conducted on the pongee yarn obtained in Section 2 for each section at various times to find out the optimum boiling time. The result is shown in Table 2, whereas the conventional method requires 25 to 27 minutes to boil the neck, the present invention takes about 1 minute to boil.
It was extremely shortened to 7 minutes.

Table 2 Furthermore, when a sensory test was conducted regarding the flavor of these noodles, the results showed that the noodles produced by the method of the present invention were particularly excellent as shown in Table 3.

Note to Table 3: The sensory test was conducted by a panel of 10 men and 10 men aged 20 to 40. The evaluation was based on a 10-point system by comparing 4 points, and the symbols are shown.

◎...Excellent. ○...Normal. △...It's inferior.

×...Inferior.

Example 1 Add 340 d of water, 30 d of salt, and 5 g of raw flour for bread (dry weight M2.09) to I kg of wheat flour for noodle making, knead it in a mixing manner to make it crumbly, and then put it in a bowl. The mixture was then covered with plastic wrap and refrigerated at 5°C for 36 hours.

Next, I made this into a square band and aged it for 30 minutes at room temperature.
It was mechanically rolled and cut with #10 incisors to obtain udon noodle threads.

When I boiled this udon in a pot, it took 8 minutes to boil, compared to 25 minutes for conventional udon.

Example 2 Noodle making flour 700g, buckwheat flour 300g, water 250!7
Fresh bread yeast 29 was added to the mixture, and 12 culms were made into crumbs using a mixer, which was then placed in a bowl and left at 5°C for 5 hours.

Next, the noodle strips were aged and then mechanically rolled to obtain Japanese Iba pongee yarn with incisors #22.

When this Japanese soba was boiled in a pot, it boiled about 30% faster than conventional Japanese soba, had a firm texture, and had a good flavor [
] Kisoba was obtained.

Example 3 Add 1 K9 of Chinese flour, 340 d of water, 12!7 of Ka/υsui (flour), 109 of salt, and 1143 of bread sake.
The mixture was kneaded using a mixer to form a crumbly texture, and then placed in a bowl and heated to 10''Cr-'+ for 2 hours.

Next, the noodle strips were aged and then mechanically rolled to obtain a pongee thread with cut teeth #22.

When this raw Chinese noodles were boiled in a pot, it tasted better than the traditional Shino Yori i.
- The torsion time could be reduced by 30%, and the Japanese color and gloss were good.

Claims (2)

[Claims] (1) Add active yeast to the noodle raw material whose main ingredient is wheat flour,
A method for producing shortened boiled noodles, characterized in that the kneaded mixture is refrigerated at a temperature of 0° C. to 15° C. for 5 hours or more, and then treated with noodle threads. (2) The manufacturing method according to claim 1, characterized in that the finished product of kneading is crumbly, and the resulting mixture is refrigerated.