JPWO2018143146A1 - Method for producing frozen cooked Chinese noodles - Google Patents

Abstract

Providing a method for producing high-quality frozen and cooked Chinese noodles without the need to use strong powder. Chinese noodles made from dough prepared from raw flour containing super-strong wheat flour and medium-strength wheat flour, formed into noodle strings having a diameter of 1.7 to 3.0 mm, and then frozen and cooked, and then frozen. A method for producing noodles.

Description

  The present invention relates to a method for producing frozen cooked Chinese noodles.

  Chinese noodles are noodles prepared from noodle dough containing kansui and featuring a unique hard and chewy texture, and are mainly used for ramen, fried noodles, and the like. In recent years, frozen cooked Chinese noodles that can be cooked and eaten simply by heating for a short time are also popular. Common Chinese noodles are manufactured using strong flour, which is also used for bread, as the main raw material.

  Many of the flours for noodles currently distributed in Japan, including strong flour, which is the main ingredient of Chinese noodles, are foreign flours. On the other hand, with the recent increase in interest in the post-harvest problem associated with imports, there has been an increasing demand for noodles made mainly from Japanese wheat flour, and this trend is no exception in Chinese noodles. However, most Japanese wheat flour currently produced is medium flour. Japanese medium-powder flour is suitable for the production of noodles with strong viscoelasticity as a sticky noodle like udon, but even if Chinese noodles were produced using this, satisfactory products were not obtained.

  Patent Document 1 describes that Chinese noodles were produced by boiled and boiled after rolling and cutting out dough obtained from medium-strength flour containing super-strong wheat flour. Patent Document 2 describes that instant noodles are produced from cereal flour containing super-strong wheat flour.

JP 2000-350559 A JP 2003-061603 A

  Since domestic production of strong flour is small, it is not easy to secure the amount of strong flour produced in Japan necessary for the factory production of Chinese noodles. On the other hand, Chinese noodles made from medium-strength flour with a high production volume in Japan are inferior in quality. Furthermore, boiled Chinese noodles obtained from medium-strength flour containing super-strong wheat flour according to the production method described in Patent Document 1 also have a satisfactory quality, such as a too hard texture after thawing. Must not. There is a need for a method that enables the production of high-quality frozen and cooked Chinese noodles without the use of strong powder, which is difficult to secure domestically produced ingredients.

  The present inventor uses strong flour by freezing, after cooking, Chinese noodles made from dough prepared from raw flour containing super-strong wheat flour and medium-strength wheat flour into larger-sized noodle strings than usual. In addition, the present inventors have found that it is possible to produce frozen and cooked Chinese noodles having a preferable texture without being too hard.

  Therefore, the present invention is to freeze Chinese noodles formed from dough prepared from raw flour containing super-strong wheat flour and medium-strength flour into noodle strings having a diameter of 1.7 to 3.0 mm, after cooking. A method for producing frozen cooked Chinese noodles is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the high quality frozen cooked Chinese noodles which can be preserve | saved for a long time by freezing, and have the preferable food texture which became chewy after thawing | decompression can be manufactured. Further, according to the present invention, since it is possible to use flour with a large amount of production in Japan, such as medium-strength flour, without the use of strong flour, frozen-cooked Chinese noodles using Japanese wheat as the main ingredient It becomes possible to provide.

  The Chinese noodles produced by the method of the present invention are noodles containing rice cake, preferably noodles obtained from a dough prepared by kneading raw material powder and kneading water containing rice cake. Examples of Chinese noodles include ramen, yakisoba and tanmen.

  The dough for Chinese noodles used in the method for producing Chinese noodles of the present invention is a dough prepared by kneading raw flour containing super-strong wheat flour and medium-strength wheat flour with kneading water.

  Super-strong wheat flour is flour having a high protein content like strong wheat flour, and is strong in gluten quality compared to strong wheat flour. Super strong wheat flour forms a stronger gluten network than strong flour, resulting in a more elastic dough. The tough gluten formed by ultra-strong wheat flour is thought to be due to the fact that the SS bond between glutenin proteins constituting gluten is denser than that of strong wheat flour. High molecular weight glutenin subunits Glu-D1d and low molecular weight glutenin subunits Glu-B3g and Glu-B3b have been reported as factors contributing to the gluten toughness of ultra-strong wheat flour (Tatsuya Ikeda, “Involved in wheat quality About the genetic predisposition of gluten ”, creation date: August 7, 2015, modification date; October 16, 2015 [nihonnomugi.com/assets/151016ikeda.pdf]). Super strong wheat varieties that have been cultivated so far include Glennlea, Bluesky, Yumechi, North Sea No. 259, Minorichi, Gingachi, Hanamanten, Kochichi, Windcat, Victoria INTA, Kansas State University Breeding Line KS831957, Hokkaido Agricultural Experiment Station Training Line PC-338, Hokuren Agricultural Cooperative Federation Training Line HW-2, Agricultural Technology Research Organization Hokkaido Agricultural Research Center Hokkaido Agricultural Research Center Kachikei 12, Katsukei 14, Katsukei 33, etc. These have Glu-D1d and Glu-B3g or Glu-B3b. However, the super strong wheat varieties that can be used in the present invention are not limited to these.

  Examples of the super strong wheat flour used in the present invention include flour obtained from the above-mentioned super strong wheat varieties or wheat produced from the super strong wheat varieties described above, and a high molecular weight glutenin subunit derived from the Glu-D1d gene. Examples include wheat flour obtained from hard wheat having a unit and a low molecular weight glutenin subunit derived from the Glu-B3g or Glu-B3b gene.

  Preferably, the super strong wheat flour used in the present invention is an American Association of Cereal Chemistry Method (AACC Method) Mixographic Test Method (Approved Methods of the AACC, Method 54-40A, TheAssoc. 91, TheAssoc.). The average value of the three measurements of the mixing peak time measured by the above is flour showing 1.2 times or more, more preferably 1.4 times or more of commercially available strong flour, and derived from the Glu-D1d gene And a low molecular weight glutenin subunit derived from the Glu-B3g or Glu-B3b gene.

  A wheat having a glutenin subunit derived from the Glu-D1d gene and a glutenin subunit derived from the Glu-B3g or Glu-B3b gene indicates the presence of the Glu-D1d gene and the Glu-B3g gene or Glu-B3b gene in the genome. It can identify by detecting. Manuals and primers for detection of these genes are publicly available ([www.naro.affrc.go.jp/genome/database/mugi/komugi/index.html]), the contents of which are incorporated herein. ), Those skilled in the art can identify wheat having Glu-D1d gene and Glu-B3g gene or Glu-B3b gene according to these manuals.

  In the present invention, the super strong wheat flour may be used alone from one kind of wheat, or may be used in combination with those obtained from two or more kinds of wheat. For example, commercially available super strong wheat flour can be used alone or in combination of two or more.

  The medium-strength flour used in the present invention may be obtained from intermediate wheat or soft wheat, which is generally preferred for noodles. Examples of wheat varieties that produce intermediate and soft wheat that are preferred for noodles are Japanese wheat varieties, Satonosora, Kitahonami, Sanuki no Yume 2009, Kitamoe, Fusayaka, Ayahikari, Kinu Wave, Hokushin, Agricultural Forestry No. 61, Shirogane Wheat, Chikugoizumi, Taisetsu Wheat, Shiranekomugi, Nambukomugi, Horoshirimugi, Tsurugikari, Nishihonami, Takunekomugi, Nebarigoshi, Sanuki no Yume 2000, Kitakamikomugi, Tamamizumi, Fukunogi , Bandouwase, Kinu Azuma, Spring Shine, Abukumawase, Koyukikomugi, Shuyoyo, Kinuhime, Kinuiro are Norin No. 26 and other Australian standard white varieties, Eradu, Cadoux, Arrino Calingiri, Aroona, but Binnu the like, as long as varieties producing noodles for wheat of particular preferred medium-strength wheat flour for udon, without limitation. From the problem of post-harvest accompanying import, the medium-strength flour used in the present invention is preferably derived from Japanese wheat. In the present invention, as the medium-strength flour, one obtained from one kind of wheat may be used alone, or one obtained from two or more kinds of wheat may be used in combination. For example, commercially available medium-strength wheat flour for noodles can be used alone or in combination of two or more. Preferably, the medium-strength flour used in the present invention has a protein content of 7.5 to 10.5 mass%, more preferably 8.0 to 10.0 mass%.

  The total content of super-strong wheat flour and medium-strength flour in the raw material flour of the Chinese noodle dough used in the present invention is preferably about 75 to 100% by mass. The content ratio of the super strong wheat flour and the medium wheat flour in the raw material flour is, by mass ratio, preferably 1: 3 to 10, more preferably 1: 4 to 9, and further preferably 1: 5 to 7.

  In addition to the ultra-strong wheat flour and medium-strength wheat flour, the raw material flour for the Chinese noodle used in the present invention may contain other raw materials that can be usually used for the production of Chinese noodles, if necessary. Can do. Examples of the other raw materials include strong wheat flour, thin wheat flour, starch, saccharides, eggs, proteins such as gluten, salt, fats and oils, emulsifiers, thickeners and the like. Or you may add the said other raw material in the case of kneading | mixing with the raw material powder and kneading water which are mentioned later. The content of the other raw material in the raw material powder is preferably 25% by mass or less.

  A dough for Chinese noodles can be prepared by kneading the raw material powder with kneading water. As the kneading water, water, saline, or the like that is usually used for producing noodle dough can be used. In addition, Kansai is used for preparing the dough for the Chinese noodles. Kansui may be mixed in advance with the kneading water before being added to the raw material powder, or water and saline may be separately added to the raw material powder as kneading water. The amount of kansui in the total amount of kneaded water is about 1 to 3% by mass in terms of kansui dry matter. Use of Kansui is preferable because the noodles are given unique color and texture. 20-40 mass parts is preferable with respect to 100 mass parts of raw material powder, and, as for the addition amount of kneading water to this raw material powder, 24-35 mass parts is more preferable. If the amount of kneading water added is less than 20 parts by mass, the formed Chinese noodles are liable to collapse, and if it exceeds 40 parts by mass, the dough is weak and easily damaged. A feeling may not be imparted.

  Raw Chinese noodles are obtained by forming the above-mentioned dough into noodle strings. A normal method can be adopted as a method for forming the noodle strings. For example, a method of rolling the dough and cutting it with a knife or noodle cutting device, a method of gradually stretching and folding to make a thin noodle string, or a method of forming by extruding from a hole having a desired noodle string shape, etc. It is done. The diameter of the raw Chinese noodles used in the present invention is 1.7 to 3.0 mm, preferably 1.9 to 2.5 mm, and more preferably 1.9 to 2.2 mm. It is a feature of the method of the present invention that the raw Chinese noodles are made thicker than the normal diameter (1.2 to 1.6 mm). The diameter of the noodle strings refers to the maximum width of a cross section (transverse section) perpendicular to the longitudinal direction of the noodle strings.

  The raw Chinese noodles obtained by the above procedure are subjected to heat cooking described below. The raw Chinese noodles may be subjected to a drying treatment to give a dried Chinese noodle or a semi-dried Chinese noodle before cooking, or may be subjected to a treatment such as surface pregelatinization. It is subjected to the heating cooking described below without undergoing a treatment such as conversion.

  As a method of cooking, it is possible to use ordinary Chinese noodle cooking methods such as boiling noodles with boiling water, steaming noodles with steam, heating noodles with water in a microwave oven, etc. it can. For example, in the case of raw Chinese noodles, it is preferable to steam and cook in saturated steam for 4 to 10 minutes, or boil for 2 to 8 minutes in boiling water, or a combination thereof. Among these, in order to obtain a texture like Chinese noodles, a method including steaming is preferable.

  The cooked Chinese noodles are frozen and stored frozen. For freezing cooked Chinese noodles, a procedure that is usually performed on noodles can be employed. For example, after the cooked Chinese noodles are subjected to rough heat by means of hot water draining, water cooling, air cooling, etc., if necessary, a predetermined amount, for example, about 150 to 300 g as a single serving, a tray, etc. It is preferable to subject it to a freezing treatment after it has been placed. As the freezing treatment, both quick freezing and slow freezing can be adopted, but quick freezing is preferable. Once frozen by quick freezing, it can be stored under normal frozen storage conditions.

  In the freezing treatment, the cooked Chinese noodles may be frozen together with the sauce. For example, after cooking the cooked Chinese noodles in a tray or the like as described above, the sauce may be frozen and the cooked Chinese noodles may be entangled in the sauce and then placed in the tray and frozen. Good. Any sauce can be used as long as it can be used for Chinese noodles. For example, ramen soup, yakisoba sauce, ann, sour sauce, curry sauce, cream sauce, oil sauce, salt sauce, soy sauce, miso sauce , Meat sauce, Neapolitan sauce, tomato sauce, carbonara sauce, brown sauce, white sauce and the like.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

Production Example 1
16.7 parts by weight of super strong wheat flour (from Japanese Yumechi: made by Nisshin Flour Milling) and 83.3 parts by weight of medium strength wheat flour (made in Japan: Nisshin Flour Milling) were used to obtain raw material flour (super strong wheat flour) And mass ratio of medium strength flour = 1: 5). 30 parts by mass of kneading water (including 1.8% by mass of powdered rice cake and 2% by mass of sodium chloride) was added to 100 parts by mass of the raw material powder, and kneaded to prepare a noodle dough. The dough was cut out with a cutting blade to obtain raw Chinese noodles having a diameter of 1.9 mm.
The resulting raw Chinese noodles were steamed and cooked in saturated steam for 6 minutes and 30 seconds, and then water-cooled to produce cooked Chinese noodles (yield 235%). 180 g of the cooked Chinese noodles were divided into trays (160 mm × 120 mm; made of polypropylene) and rapidly frozen at −35 ° C. to produce frozen cooked Chinese noodles.

Production Example 2
Production Example, except that the raw material flour was changed to a mixed powder of 14 parts by weight of super strong flour, 70 parts by weight of medium strength flour and 16 parts by weight of strong flour (mass ratio of super strong flour to medium strength flour = 1: 5) In the same procedure as in No. 1, frozen cooked Chinese noodles were produced.

Comparative Examples 1-3
The raw material flour is strong wheat flour (Comparative Example 1), medium wheat flour (Comparative Example 2), strong wheat flour: medium wheat flour = 20: 80 mass ratio mixed flour (Comparative Example 3) or strong wheat flour: medium wheat flour = 50 : The frozen cooked Chinese noodles were produced in the same procedure as in Production Example 1 except that the mixed powder (Comparative Example 4) was changed to 50 mass ratio.

Test example 1
The frozen cooked Chinese noodles of Production Examples 1 and 2 and Comparative Examples 1 to 4 were removed from the tray, packaged in polypropylene bags, and stored at -18 ° C. One week later, the frozen Chinese noodles were taken out of the bag and thawed by heating in a microwave oven (600 W) for 3 minutes and 30 seconds. The texture of the frozen and cooked Chinese noodles after thawing was evaluated according to the following evaluation criteria by a panel trained by 10 people, and the average score was obtained.

<Food texture of Chinese noodles>
5 Very good balance between hardness and viscoelasticity, very good texture 4 Good balance between hardness and viscoelasticity, good texture 3 Slightly too hard or slightly viscoelastic, slightly poor Texture 2 Too hard or viscoelastic, poor texture 1 Very hard or too soft, very poor texture

  The results are shown in Table 1. Chinese noodles (Manufacturing Examples 1 and 2) using super strong wheat flour and medium strength wheat flour are more resilient and firm than the Chinese noodles (Comparative Examples 1 to 4) that do not contain super strong wheat flour. It was highly rated.

Test example 2
Raw Chinese noodles were produced in the same procedure as in Production Example 1, except that the cutting blade was changed and the thickness of the noodle strings of the raw Chinese noodles was changed as shown in Table 2. Half of the raw Chinese noodles were immediately steamed and cooked in the same procedure as in Production Example 1, and the texture was evaluated in the same manner as in Test Example 1. The remaining half of the raw Chinese noodles were frozen and cooked Chinese noodles as in Production Example 1, and the texture was evaluated as in Test Example 1. The results are shown in Table 2.

Test example 3
Except for changing the blending ratio of super strong wheat flour and medium wheat flour as shown in Table 3, frozen noodles were produced in the same procedure as in Production Example 1, and the texture was evaluated in the same manner as in Test Example 1. did. The results are shown in Table 3. Table 3 shows the results of Production Example 1 again.

Claims (7)

  Chinese noodles made from dough prepared from raw flour containing ultra-strong wheat flour and medium-strength wheat flour, formed into noodle strings having a diameter of 1.7 to 3.0 mm, and then frozen and cooked, and then frozen. A method for producing noodles.   The method according to claim 1, wherein a mass ratio of the super strong wheat flour and the medium wheat flour in the raw material flour is 1: 4-9.   The method according to claim 1 or 2, wherein a total amount of the super strong wheat flour and the medium wheat flour in the raw material flour is 75 to 100% by mass.   The method of any one of claims 1 to 3, wherein the diameter of the noodle strings is 1.9 to 2.5 mm.   The ultra-strong wheat flour is a wheat flour obtained from hard wheat having a high molecular weight glutenin subunit derived from Glu-D1d gene and a low molecular weight glutenin subunit derived from Glu-B3g or Glu-B3b gene. The method of any one of -4.   The method according to any one of claims 1 to 5, wherein the dough is a dough prepared by kneading raw material powder and kneading water containing kana.   The method according to claim 1, wherein the cooking is steamed cooking.