KR980007994A - Method of manufacturing frozen noodles - Google Patents

Abstract

The object of the present invention is that even when gentle defrosting such as natural thawing at room temperature or thawing at refrigeration temperature, less blowing of cotton, excellent in smoothness, elasticity, tenacity, etc., and may have a good texture. To provide frozen noodles, flour (a) having a crude protein content of at least 12% by weight, etherified and / or acetylated tapioca starch (b), gluten (c) and optionally skim milk powder (d) The above-mentioned problem is solved by making alpha noodle using the exemplar tank raw material mainly made, and freezing this to manufacture frozen noodle.

Description

Method of manufacturing frozen noodles

Since this is an open matter, no full text was included.

The present invention relates to a method for producing noodles, in particular frozen noodles, frozen noodles obtained thereby, and a grain flour composition for noodles for use in the same. More specifically, the present invention has a low surface blowing, even when smooth thawing such as natural thawing at room temperature, thawing at refrigeration temperature, etc., and has excellent characteristics such as smoothness, elasticity and persistence, and good texture. It relates to a frozen noodles that can be obtained, a method for preparing the same and a grain flour composition for noodles used therein.

It is possible to preserve it for a long time and can eat it simply by thawing when it is necessary, and in recent years, the demand of frozen noodles which frozen the α-ized noodles by the boiling process or steaming process is increasing, and the yield is increasing more and more. Tend to. In the thawing of frozen noodles, gentle thawing such as natural thawing at room temperature or thawing at refrigerated temperature causes the noodles to gradually blow up during thawing, eliminating viscoelasticity, smoothness, and stickiness, and thus, microwave, hot water, and heating. Rapid defrosting using heating means such as steam is generally carried out widely.

However, in the case of rapid thawing by heating, the above-described heating means is required, and since much labor is required for the thawing operation, there are problems such as cost in terms of equipment surface and thermal efficiency. On the other hand, in the case of gentle thawing such as natural thawing at room temperature or refrigerated thawing at refrigerated temperature, it takes time to thaw, but it is not easy to thaw because frozen noodles can be left alone at room temperature or simply thawed in a refrigerator. This does not go much, and furthermore, since no heating means is used, there is an advantage of being economical in terms of equipment surface and thermal efficiency. For this reason, even when slowly thawed at room temperature or at a refrigerating temperature, frozen noodles, which have little blowing of noodles, are excellent in elasticity, smoothness, and tenacity, and which have good ginseng, are extremely desirable. It is a reality that satisfactory frozen noodles have not been developed yet.

Therefore, the object of the present invention is not only when thawing rapidly under heating but also when gentle thawing such as natural thawing at room temperature or thawing at refrigeration temperature, the blowing of cotton is small, and the viscoelasticity, smoothness, persistence and the like are excellent. In addition, to provide a frozen noodles that can be a good texture noodles.

In addition, the present invention provides a method for producing frozen noodles having the above excellent characteristics and a grain flour composition for noodles used in the same.

In order to achieve the above object, the present inventors have conducted various studies on the exemption tank raw material, the manufacturing process of noodles, and the like. As a result, as a flour for noodles, a specific wheat flour having a higher crude protein content than a conventionally used wheat flour is used, and a combination of tapioca starch and another gluten treated with a specific treatment such as etherification and / or acetylation is used. When the frozen noodles were thus prepared, even when the frozen noodles were slowly thawed such as natural thawing at room temperature or thawing at refrigerated temperature, the noodles had little blowing and had excellent viscoelasticity, smoothness, and tenacity. The present invention was completed by finding that the texture became good.

That is, the present invention is a wheat flour (a) having a crude protein content of 12% by weight or more, tapioca starch (b) gluten (c) treated with etherification and / or acetylation, and optionally skim milk powder (d), If necessary, it is a method for producing frozen noodles characterized by freezing the prepared noodle according to a conventional method and using it together with other raw materials and / or additives.

In addition, the present invention is mainly characterized in consisting of wheat flour (a) having a crude protein content of at least 12% by weight, etherified and / or acetylated tapioca starch (b) and dried gluten (c) Powder composition.

In addition, the present invention is characterized by consisting mainly of wheat flour (a) having a crude protein content of 12% by weight or more, tapioca starch (b), gluten (c) and skim milk powder (d) treated with etherification and / or acetylation It is a grain flour composition for noodles.

The grain flour composition for noodle is particularly preferably used for frozen noodles, and is particularly preferably used as a grain flour composition for noodles for frozen noodles, which performs gentle thawing such as natural thawing at room temperature or thawing at refrigeration temperature. do.

In addition, the present invention includes a frozen noodles produced by the above method.

EMBODIMENT OF THE INVENTION Below, this invention is demonstrated in detail.

First, in the present invention, it is necessary to use a flour having a crude protein content of 12% by weight or more (hereinafter, collectively referred to as "flour (a)"), and preferably a flour having a crude protein content of 13% by weight or more. .

In the present invention, any of the flours having a crude protein content of 12% by weight or more can be used as the flour (a), and the production method, type, average particle diameter of the flour, and the like are not particularly limited. As the wheat flour (a), for example, a wheat flour having a high protein content of 12 wt% or more crude protein (e.g., a wheat having a high protein content such as durum wheat, a hard wheat (hard weight), etc.). Wheat flour obtained by milling the powder may be used as it is, or a fraction of high protein wheat flour having a crude protein content of 12 wt% or more may be recovered by classifying wheat flour having a low protein content (force, gravity, etc.). good.

As is well known, wheat granules are mainly composed of an outer shell or shell surrounding the embryos, the endosperm, and the endosperm, and the main ingredient of the flour obtained by milling the wheat granules is an endosperm, which is derived from an embryo or shell. This small amount is included. In the conventional noodle flour, the average particle diameter is about 60 to 80 µm, which is approximately comparable to the size of the starch particles constituting the endosperm, and contains components having a smaller particle diameter than those derived from embryos, shells, and the like. It is a state.

In addition, the embryonic milk powder has a low protein content, and the protein content is high in the embryo, the outer shell, or their division. For this reason, when normal fractions and gravity components are further classified and fraction fractions having a small average particle diameter are recovered, the fractions contained in the embryo, the outer shell, or components in the vicinity thereof are concentrated and contained. Crude protein content is higher than gravity. In such a classification treatment, when the wheat fraction with a small particle diameter is recovered, the crude protein content is generally 12% by weight or more.

For this reason, in the present invention, frozen noodles are prepared by using flour of fractions having a small particle diameter as flour (a), and even when gently thawing such as natural thawing at room temperature or thawing at refrigeration temperature, It is possible to obtain noodles which have little blowing and excellent viscoelasticity, smoothness, and tenacity.

In the present invention, it is necessary to use tapioca starch (hereinafter referred to as "tapioca starch (b)") which has been subjected to at least one of the etherification treatment and the acetylation treatment together with the above-mentioned flour (a). Do.

Various kinds of tapioca starch subjected to etherification treatment and / or acetylation treatment are commercially available, and any of them can be used in the present invention, and the production method thereof is not particularly limited.

Especially, tapioca starch whose etherification degree is 0.023 or more and / or acetylation degree 0.03 or more is preferable at the point of antiaging of cotton.

It is also necessary to use gluten together with the flour (a) and tapioca starch (b) treated with etherification and / or acetylation. Gluten is a protein derived from wheat, and thus gluten is contained in flour (a), but gluten used as component (c) in the present invention does not mean gluten originally contained in flour (a), but from flour It means the gluten which is separated and recovered beforehand and used separately to achieve the object of the present invention (hereinafter referred to as "gluten (c)").

In the present invention, any of dry gluten (gluten powder) and wet gluten may be used as the gluten (c), and either one of them may be used or both may be used in combination. In addition, the kind, manufacturing method, etc. of gluten (c) are not restrict | limited, either, Any can be used, For example, an active gluten, a vital gluten, a freeze-dried gluten, etc. can be used.

Although the compounding quantity of each raw material can be adjusted according to the kind of noodles, etc., generally, in this invention, the total weight of the grain flour for noodles is used (that is, said flour (a), tapioca starch (b), gluten (c), and a necessity). Total weight of the other cereal flours used in accordance with the present invention], 5 to 30% by weight of flour (a), 40 to 80% by weight of tapioca starch (b) and 5 to 30% by weight of gluten (c) ( Dry matter), preferably from 10 to 25% by weight of flour (a), from 45 to 75% by weight of tapioca starch (b) and from 8 to 25% by weight of gluten (c) (in terms of dry matter). It is more preferable to use it in ratio. If the ratio of the use of flour (a), tapioca starch (b) and gluten (c) is out of the above night, the noodles tend to swell when the frozen noodles are slowly thawed to room temperature or refrigerated temperature, resulting in viscoelasticity, smoothness, It is difficult to obtain noodles with excellent tenacity and the like.

In addition, in the present invention, when using non-fat dry milk in addition to the above-mentioned components, frozen noodles can be obtained with even better color tone depending on the type of noodles, and in particular, frozen udon noodles, frozen neutralization (frozen noodles), In the case of neutralization, such as freezing and cooling, use of skim milk powder together is preferable because clear frozen noodles with less dull color tone can be obtained. When skim milk powder is used, the ratio of about 1 to 8% by weight based on the total weight (dry weight) of the flour (a), tapioca starch (b) and gluten (c) (water-resistant) Is preferably used.

In the present invention, the above-mentioned flour (a), tapioca starch (b) and gluten (c) are used as essential raw materials as the grain flour, and flour other than the flour (a) as necessary depending on the type of noodles. Grains such as starch flour, soybean flour, buckwheat flour, rice flour, barley flour, tapioca starch (b), and the like can be used. In this case, flour (a), tapioca starch (b), and gluten (c) have been added to the total weight of the grain flours used for the manufacture of noodles in order to obtain frozen noodles with less blowing of noodles even when gently thawed. It is preferable that the total weight of) is 50 weight% or more, and it is more preferable that it is 60 weight% or more.

Further, in the present invention, in addition to grain flours, conventionally used subsidiary materials and additives, such as salts, emulsifiers, alcohols, carbonated water (carbonated water mixed with powder when making Chinese noodles) (carbonated water powder) Or gelling agents, coloring agents, preservatives, vitamins, minerals, nutrients such as amino acids, yam powder, egg or egg products, tea powder, seaweed powder, etc. may be used.

And using the above-mentioned flour (a), tapioca starch (b), gluten (c), optionally skim milk powder (d), and, if necessary, other grain flours or other subsidiary ingredients or additives as described above. Noodles were prepared, and noodles were prepared using this dough, and after making α, these were frozen to prepare frozen noodles.

In this case, in the production of cotton dough, (i) wheat flour (a), tapioca starch (b), dried gluten (c) and optionally skim milk powder (d), and, if necessary, other grain flours B) one or two or more (but dried) of the above-mentioned other subsidiary materials and additives are mixed in advance to prepare a noodles grain composition (mixed powder for noodles), and water, and (Ii) flour (a), tapioca starch (b), dry or wet gluten (c), water and, if necessary, kneaded according to conventional methods by adding other additives, if necessary Therefore, any of the methods for producing the dough by mixing and kneading the skimmed milk powder (d) and, if necessary, other grain flours or other subsidiary materials or additives described above can be employed.

And, in the above, wheat flour (a), tapioca starch (b), dried gluten (c), optionally skim milk powder (d), and, if necessary, further other grain flours, other auxiliary ingredients or It is possible to store at room temperature for a long time because the grain powder composition for noodle obtained by mixing one kind or two kinds or more of the dry matter in the additives (however, the dry matter) in advance has a low moisture content and is in a dry powder state. As the mixed powder for noodles, it can be preserve | saved, circulated, and sold as it is, Therefore, this invention includes such a grain powder composition (noodle powder mixed powder) for noodles in the scope of this invention.

The grain flour composition for noodle according to the present invention purchases it, adds water, and if necessary, further adds other components, and performs only cotton manufacturing, α-forming and freezing treatment in accordance with a conventional frozen noodle production method. This is extremely convenient because it is easy to produce high quality frozen noodles, which can be made into a thawed surface that is less swelling even when gently thawed at room temperature or refrigerated temperature, and has excellent elasticity, smoothness and persistence.

Further, in the above (ii), wheat flour (a), tapioca starch (b), dry or wet gluten (c), water, optionally skim milk powder (d), and, if necessary, other grain flours, The other subsidiary materials or additives may be mixed and trained in a suitable manner and order depending on the type of noodles.

Even in the case of adopting any of the methods (i) and (ii), the conditions and methods (for example, hydrophilicity, kneading conditions, etc.) at the time of material manufacture are not particularly limited, and according to the type of noodles, etc. It can be carried out in accordance with the method or condition of.

Moreover, the cotton manufacturing process, conditions, etc. at the time of manufacturing noodles from surface dough are not restrict | limited, either, It can select suitably and can carry out. In addition, the method of alpha nizing the noodles is not particularly limited, and α may be formed by using a boiling treatment, a steaming treatment, a combination of the boiling treatment and the steaming treatment, etc., depending on the type of the noodles.

In the freezing of the α-modified noodles, the α-modified noodles are filled in a serving container one by one or in a plurality of servings, and at this time, preferably in a flat state so as to easily freeze or thaw. Rapid freeze until the temperature is about 130 ℃ or less.

The mold container used at the time of freezing may use the tray used for packaging and distributing frozen noodles as it is, or may use the mold container exclusively for frozen noodles.

The frozen noodles of the present invention obtained as described above can be packaged and distributed and sold using a packaging material such as a plastic film, a sheet, a bag or the like, in the same manner as the conventional frozen noodles.

In addition, in the present invention, only the frozen noodles prepared above may be packaged and distributed or sold, or at the same time as the frozen noodles, sauces and / or ingredients (chopsticks, etc.) may be attached and distributed and sold. When attaching sauces and / or old ingredients to frozen noodles, sauces and / or sauces may be placed in suitable places such as upper, lower, horizontal and middle portions of frozen noodles, provided that the noodles are not wrinkled or damaged the texture and taste of the noodles. Alternatively, the old material may be attached in a state where it is directly connected to the frozen noodles, or the sauce and / or salvage may be put in a packaging material separately from the frozen noodles, and may be attached to the frozen noodles. In the present invention, the type of frozen noodles is not particularly limited, and may include udon noodles, flat noodles (flat noodles), Japanese buckwheat noodles, Chinese noodles, noodle skin [gyoza, Shumai, Haraki (Chinese cuisine), shell of wonton Etc.], pasta etc. may be sufficient. The frozen noodles obtained by the present invention can be gently thawed, such as natural thawing, which can be taken out of the packaging or from the packaging material and placed at room temperature, or in the refrigerator, in the case of freezing. Noodles with excellent smoothness, tenacity and the like and extremely good texture can be obtained. In addition, the frozen noodles obtained by the present invention can be thawed by rapid thawing using a microwave oven, hot water, heated steam, etc., and of course, there is no problem, and in this case, of course, there is little blowing of noodles, and viscoelasticity and smoothness. It is possible to smoothly obtain noodles with good texture with excellent texture and tenacity.

Example

Although an Example is given to the following and this invention is concretely demonstrated to it, this invention is not limited by this.

Unless stated otherwise in the following examples, parts represent parts by weight and% represents% by weight.

In addition, in the following examples, the boiled yield (%) of boiled noodles is expressed by the formula (Wb / Wa) × 100, where Wa is the weight of the powder (grain flour composition) used to prepare W grams of raw noodles before boiling. g) and Wb represents the weight of the boiled noodles obtained by boiling W grams of raw noodles.

For example, 150 g of raw noodles are obtained using 100 g of powder, and when the weight of the boiled noodles when boiled 150 g of these raw noodles is 290 g, the yield of boiling is (290/100) x 100 = 290%.

Example 1

Preparation of Frozen Udon

(1) 13 parts of strong wheat flour ("Virion" made by Nisshin Seibu Chemicals Co., Ltd .; crude protein content 12.8%), 65 parts of acetylated tapioca starch (Honen Corporation "A-700"), active gluten (Kogawa Seibu powder) 17 parts of shaze "Ogull" (moisture content 8%) and 5 parts of skim milk powder (made by organic resin) are prepared previously, and the grain powder composition for udon is prepared previously.

(2) An aqueous solution obtained by dissolving 5 parts of salt and 0.1 part of natural dyes in 45 parts of water was added to 100 parts of wheat flour composition for udon noodles prepared in (1) above, and was used as a horizontal mixer (manufactured by Tokyo Mengiga Co., Ltd.). Kneading for 13 minutes at a rotation speed of 100 revolutions / min with a test mixer) to prepare a cotton dough.

(3) The surface dough prepared in the above (2) was rolled in the usual manner to prepare a cotton strip (thickness of 2.6 mm), and then cut with a cutting blade # 10M blade to prepare noodles.

(4) 450 g of the noodle obtained in (3) was boiled in 45 l of boiling water for 8.5 minutes, washed with water and cooled to prepare a boiled noodles having a boiling yield of 290%. After filling, rapid freeze to -35 ℃ to prepare frozen udon noodles.

(5) The frozen udon obtained in (4) above is stored in a freezer at a temperature of -18 ° C for 7 days, and then taken out of the freezer and placed in a refrigerator (temperature 5 ° C) and thawed gently over a day (24 hours). This was taken out of the bag, washed with water, and tasted by 10 panels, respectively, and the elasticity, viscosity, and blowing of the surface were evaluated according to the evaluation criteria shown in Table 1 below, and the average values were adopted. to be.

Comparative Example 1

Manufacture of Frozen Udon Noodles

(1) 85 parts of Gravity Flour (Kanezzuran, manufactured by Nisshin Seihoon Chemical Co., Ltd .: crude protein content: 8.8%) and 15 parts of Tapioca Starch ("A-700" manufactured by Honen Corporation) in a horizontal mixer as in Example 1 The solution is added in advance, mixed, and a salt solution obtained by dissolving 4 parts of salts in 38 parts of water is added thereto, followed by kneading and cutting in the same manner as in (2) and (3) in Example 1 below to prepare noodle chopsticks.

(2) 450 g of the cotton chopped obtained in the above (1) was boiled up in the same manner as in (4) of Example 1 to prepare a boiled noodles having a boiling yield of 290%, and then, 230 g each of which was flatly packed into a container. Frozen udon is prepared by rapid freezing at -35 ° C.

(3) The frozen udon noodles obtained in (2) above are stored in a freezer at a temperature of 118 ° C. for 7 days, and then taken out of the freezer and placed in a refrigerator (temperature 5 ° C.) to thaw slowly over a day (24 hours). This was taken out of the bag, washed with water, and put into a seasoning broth to be tasted by 10 panelists. The elasticity, viscosity, and blowing of cotton were evaluated according to the evaluation criteria shown in Table 1 below, and the average value thereof was adopted. As indicated.

Comparative Example 2

Preparation of chilled udon

(1) Horizontal part as in Example 1 using 85 parts of gravitational wheat flour (Kanezuzuran, manufactured by Nisshinsei Co., Ltd .; crude protein content of 8.8%) and 15 parts of tapioca starch (MKK 100, manufactured by Matsutani Chemical Co., Ltd.). The mixture was added to a mixer in advance, mixed, and an aqueous salt solution obtained by dissolving 4 parts of salts in 38 parts of water was added thereto, followed by kneading and cutting in the same manner as in Example 2 (2) and (3) to prepare noodle chopsticks. do.

(2) 450 g of the cotton chopped obtained in the above (1) was boiled in the same manner as in (4) of Example 1 to prepare boiled noodles having a boiling yield of 290%. 230 g of this was immediately packaged, placed in a refrigerator at a temperature of 5 ° C., stored for one day (24 hours), taken out of the refrigerator, washed with water, put in a seasoning broth, and tasted by ten panelists. According to the criterion, the elasticity, the viscosity, and the blowing of the surface were evaluated, and the average value was adopted. As shown in Table 2 below.

From the results of Table 2 above, the frozen udon noodles of Example 1 obtained by using a wheat flour having a crude protein content of 12% or more, acetylated tapioca starch, gluten and skim milk powder are softly thawed even when gently thawed at refrigeration temperature. It can be seen that udon with little, good elasticity, tenacity and good texture can be obtained.

On the other hand, in the case of the frozen udon (compared to the conventional frozen udon) of Comparative Example 1 prepared using wheat flour having a crude protein content of less than 12% and unacetylated tapioca starch, the swelling of the noodles when gently thawed at the refrigerating temperature It is remarkable, and it shows that both elasticity and persistence are inferior.

In addition, in the case of Udon of Comparative Example 2 prepared using wheat flour having a crude protein content of less than 12% and unacetylated tapioca starch (normally boiled udon without freezing treatment), the freezing treatment was not performed. Compared with frozen udon, starch has less aging because of less aging. However, during cold storage, the bloat of noodles is quite significant, and both elasticity and persistence are inferior.

Example 2

Preparation of Frozen Ramen

(1) Commercially available high-strength flour ("Flower" manufactured by Nisshin Seihoon Chemical Co., Ltd .; crude protein content of 7.7%; average particle diameter of 60 µm) was classified by "Turbo Glass Fire-TC-15N" manufactured by Nisshin Engineering Co., Ltd. And fractionation treatment to recover flour fractions having a small particle diameter (crude protein content of 15%).

(2) 25 parts of flour having a small particle diameter obtained in the above (1), 63 parts of etherified tapioca starch (Honen Corporation "POT04") and active gluten ("Ogle" made by Kogawa Chemical Co., Ltd .; water content: 8%) ) 12 parts were mixed to prepare a ramen grain powder composition in advance.

(3) 1.5 parts of carbonated water powder and 0.2 part of pigment were previously dissolved in 48 parts of water, and then added to 100 parts of the instant noodles composition prepared in the above (1), and used as a horizontal mixer (test mixer manufactured by Tokyo Mengiga Co., Ltd.). A cotton dough is prepared by kneading for 15 minutes at a rotation speed of 100 revolutions / minute.

(4) The surface dough prepared in the above (3) was rolled and combined according to a conventional method to produce a composite cotton band (thickness 7 mm), and aged at room temperature for 1 hour, followed by a roll thickness of 1.5 mm. It cuts out with a cutting blade # 20 angle, and manufactures cotton chopsticks.

(5) 450 g of the noodle obtained in (4) was boiled in 55 L of boiling water for 1 minute and 15 seconds, washed with water and cooled to prepare boiled noodles having a yield of 260%. After filling, the solution was rapidly frozen to −40 ° C. to prepare frozen ramen noodles.

(6) The frozen ramen obtained in (5) was stored in a freezer at a temperature of −18 ° C. for 7 days, and then taken out of the freezer and covered with a vinyl film so that the surface did not dry out (24 hours) at room temperature (23 ° C.). After thawing, thaw naturally.

A cold neutralization tar was prepared on the thawed ramen, and 10 people were allowed to sample it. The elasticity, the blowing of the noodles, and the smoothness were evaluated according to the evaluation criteria shown in Table 1 above. It is as shown in Table 3.

Comparative Example 3

Preparation of Frozen Ramen

(1) Semi-strong flour ("(special) number one" made by Nisshinsei Kabushi Kaisha); 95 parts of crude protein content of 11.2% ”, 5 parts of tapioca starch (Honen Corporation's` `MKK100 ''), 3 parts of Vital Gluten] (` `Ogle '' made by Kogawa Chemical Co., Ltd.) and 1 part of egg white in a horizontal vacuum mixer. Then, an aqueous solution in which 1.5 parts of carbonated water powder and 0.2 part of pigments were dissolved in 40 parts of water was added thereto, followed by normal mixing for 2 minutes and vacuum mixing for 13 minutes (-600 mHg). To prepare.

(2) 450 g of the cotton chopped obtained in the above (1) was boiled up in the same manner as in (5) of Example 2 to prepare boiled noodles having a yield of 265%. Quick freeze at -40 ° C to prepare frozen ramen.

(3) The frozen ramen obtained in (2) above was stored in a freezer at a temperature of 118 ° C. for 7 days, then taken out of the freezer, and thawed at room temperature in the same manner as in Example (6). A cold neutralizing tarry made in advance was added to the thawed ramen to be tasted by ten panels. According to the evaluation criteria shown in Table 1 above, the elasticity, the blowing of the noodles and the smoothness were evaluated and the average value was adopted. As shown in Table 3 below.

Comparative Example 4

Preparation of chilled ramen

(1) semi-flour flour [Special No. 1, manufactured by Nisshin Seihoon Kabuki Kaisha; 95 parts of crude protein content of 11.2% ", 5 parts of potato starch (" Nagashari "made by Shari-machi-no-kyo Kyogumi Co., Ltd.), 3 parts of Vital Gluten] (" Ogle "made by Kogawa Seibu Powder Co., Ltd.) It was previously added to the same horizontal mixer as used and mixed, and an aqueous solution obtained by dissolving 1.5 parts of carbonated water powder and 0.2 parts of pigment in 40 parts of water was added thereto, followed by kneading in the same manner as in Example 2 (3) and (4). And cutting to prepare noodle.

(2) 450 g of the cotton chopped obtained in the above (1) was boiled up in the same manner as in (5) of Example 2 to prepare a boiled noodles having a boiling yield of 270%. 200 g of this was packaged in pieces, stored in a refrigerator at a temperature of 5 ° C., stored for one day (24 hours), taken out of the refrigerator, added to a pre-made cold neutralizing tar, and tasted by 10 panels. According to the evaluation criteria shown, the elasticity, the blowing of the cotton and the smoothness were evaluated, and the average value thereof was adopted. As shown in Table 3 below.

From the results in Table 3 above, in the case of the frozen ramen of Example 2 obtained using wheat flour having a high crude protein content (fraction of a small particle diameter), etherified tapioca starch and gluten, natural thawing at room temperature (slowly Also, it can be seen that a ramen with good texture, which has little blowing of noodles, and excellent elasticity and smoothness, is obtained even when thawed).

On the other hand, in the case of the frozen ramen of Comparative Example 3 (corresponding to the conventional frozen ramen) prepared using wheat flour having a crude protein content of less than 12%, unetherified tapioca starch and gluten, natural thawing at room temperature (slow thawing) It can be seen that the blowing of the lower surface is remarkable, and both elasticity and smoothness are inferior.

In addition, in the case of the ramen of Comparative Example 4 prepared using wheat flour having a crude protein content of less than 12%, unetherified tapioca starch and gluten (normal boiled ramen without freezing), Comparative Example 3 without freezing treatment Compared with frozen ramen of noodle, although the blowing of noodles is small, it can be seen that the blowing of noodles is quite possible at the time of cold storage, and both the elasticity and the smoothness are inferior.

Example 3

Preparation of Frozen Japanese Buckwheat Noodles

(1) Commercially available high-molecular flour ("flower" made by Nisshin Seihoon Chemical Co., Ltd .; crude protein content 7.7%; average particle diameter 60μιη) was classified into a classifier ("Turbo Krasi Fire-TC-15N" by Nissei Engineering Co., Ltd.) And fractionation treatment to recover wheat flour fraction (crude protein content 15%) having a small particle diameter.

(2) 10 parts of wheat flour having a small particle diameter obtained in the above (1), 45 parts of acetylated tapioca starch (Honen Corporation, Inc. "A-700"), active gluten (Ogawa, Ltd., Kogawa Chemical Co., Ltd.); water content 8%) 15 parts and 30 parts of buckwheat flour ("Aodamashushi" manufactured by Miyamoto Seibunsha) are mixed to prepare a grain flour composition for Japanese buckwheat noodles in advance.

(3) A solution of 1 part of salt in advance in 42 parts of water was added to 100 parts of the Japanese buckwheat noodles wheat composition prepared in (1) above, and then rotated 100 times with a horizontal mixer (test mixer manufactured by Tokyo Mengiga Co., Ltd.). Kneading for 13 minutes at a rotational speed of / min to prepare a cotton dough.

(4) The surface dough prepared in the above (3) was rolled according to a conventional method, and the surface dough was cut into a surface having a thickness of 1.5 mm, and this was cut out with a cutting edge # 20 angle to prepare cotton chopsticks.

(5) 450 g of the noodle obtained in (4) was boiled in 55 L of boiling water for 35 seconds, washed with water and cooled to prepare a boiled noodle having a yield of 250%. After freezing, the sample was frozen at -40 ° C to prepare frozen Japanese buckwheat noodles.

(6) The frozen Japanese buckwheat noodles obtained in (5) above were stored in a freezer at a temperature of -18 ° C for 7 days, then taken out of the freezer, and placed in a refrigerator (temperature 5 ° C) for thawing slowly over a day (24 hours). do.

Wash the thawed Japanese buckwheat noodles lightly, and put it in the seasoning broth to taste it to 10 people.The elasticity, the blowing of the noodles, and the smoothness were evaluated according to the evaluation criteria shown in Table 1 above. , As shown in Table 4 below.

Comparative Example 5

Preparation of Frozen Japanese Buckwheat Noodles

(1) 70 parts of strong wheat flour ("Million" made by Nisshin Seibu Chemical Co., Ltd .; crude protein content 12.2%), 30 parts of buckwheat noodles powder (Aodamashirushi made by Miyamoto Seibunsha), active gluten (Kogawa Seisei) 2 parts of powder " Ogle ") and 0.8 parts of egg white were previously added to a horizontal mixer as used in Example 1 and mixed, and then, a saline solution in which 1 part of salt was dissolved in 30 parts of water was added thereto. In the same manner as in (3) and (4), kneading and cutting are performed to prepare noodle chops.

(2) 450 g of the cotton chopsticks obtained in the above (1) was boiled up in the same manner as in (5) of Example 2 to prepare a boiled noodles having a boiling yield of 230%, and then, 180 g of each were flatly filled in a container. Rapid freezing at -40 ° C prepares frozen Japanese buckwheat noodles.

(2) The frozen Japanese buckwheat noodles obtained in (2) above are stored in a freezer at a temperature of -18 ° C for 7 days, and then taken out of the freezer and thawed gently in the refrigerator in the same manner as in Example (6). The thawed Japanese buckwheat noodles were placed in a seasoning broth and tasted by 10 panelists. According to the evaluation criteria shown in Table 1 above, the elasticity, the blowing of the noodles, and the smoothness were evaluated, and the average value was adopted. It is as shown in 4.

Comparative Example 6

Preparation of refrigerated Japanese buckwheat noodles

(1) 70 parts of strong wheat flour (Osshin made by Nisshin Seihoon Kabuki Kaisha; crude protein content 13.0%), 30 parts of buckwheat noodles ("Aodamashirushi" made by Miyamoto Seibunsha), active gluten (Kogawa Seibun) 2 parts of sachet "Ogle") and 0.8 parts of egg white were previously added to a horizontal mixer such as that used in Example 1 and mixed, and to this was added saline solution in which 1 part of salt was dissolved in 30 parts of water. In the same manner as in 3) and (4), kneading and cutting are performed to prepare noodle chops.

(2) 450 g of the cotton chopped obtained in the above (1) was boiled up in the same manner as in (5) of Example 3 to prepare a boiled noodles having a boiling yield of 250%. 180 g of this was immediately packaged and packaged in a refrigerator at a temperature of 5 ° C., stored for one day (24 hours), taken out of the refrigerator, put in a seasoning broth, and tasted by 10 panels. Therefore, when the elasticity, the blowing of the surface, and the smoothness were evaluated and the average value was adopted, it is as shown in Table 4 below.

From the results in Table 4, the frozen Japanese buckwheat noodles of Example 3 obtained using a high crude protein content (small flour with small particle diameter), acetylated tapioca starch and gluten, even when gently thawed in a refrigerator It can be seen that Japanese soba noodles with good texture, which have little blowing, excellent elasticity and smoothness, are obtained.

On the other hand, in the case of frozen Japanese buckwheat noodles of Comparative Example 5, in which wheat flour and gluten having a crude protein content of 12% or more are used but acetylated and / or etherified tapioca starch are not used, If you thaw slowly, the blowing of the noodles is remarkable, and the elasticity and smoothness are inferior.

In addition, Japanese buckwheat noodles of Comparative Example 6, which uses wheat flour and gluten having a crude protein content of 12% or more but does not use acetylated and / or etherified tapioca starch (normally boiled Japanese buckwheat without performing the freezing treatment) Cotton), the freezing treatment is not carried out, compared to the frozen Japanese buckwheat noodles of Comparative Example 5, but the noodles are less blown, but during the cold storage, the noodles are considerably blown, and both the elasticity and the smoothness are inferior. have.

According to the present invention, not only the case of rapid thawing under heating, but also gentle defrosting such as natural thawing at room temperature or thawing at refrigeration temperature, there is little blowing of cotton, and smoothness, elasticity, persistence, etc. Frozen noodles can be obtained which can be thawed into noodles which have excellent properties and have a good texture.

In addition, in the case of using the grain flour composition for noodle according to the present invention, the excellent frozen noodles can be produced more easily in a very short time without requiring complicated time such as purchasing and blending predetermined raw ingredients individually. have.

In the case of the present invention, since the above-mentioned high quality noodles are obtained, even if gentle thawing such as natural thawing at room temperature, thawing at refrigeration temperature, or the like, with little blowing of noodles, the frozen noodles are heated and thawed. In the same way, it is not necessary to install a defrosting device such as a microwave oven, a hot water supply device, or a heated steam, so that there is no need to pay expenses in terms of equipment and thermal efficiency, and the taste is good just by organizing a predetermined work schedule. Noodles can be provided in a timely manner.

Claims (9)

Flour (a) having a crude protein content of at least 12% by weight, etherified and / or acetylated tapioca starch (b), gluten (c) and optionally skim milk powder (d) A method of producing frozen noodles characterized by freezing the prepared noodle according to a conventional method and using it together with raw materials and / or additives. The method of claim 1, wherein 5 to 30% by weight of flour (a), 40 to 80% by weight of tapioca starch (b) and 5 to 30% by weight of gluten (c), based on the total weight of the grain flours. Manufacturing method used in proportions. A grain flour composition for noodles, comprising mainly wheat flour (a) having a crude protein content of 12% by weight or more, etherified and / or acetylated tapioca starch (b), and dried gluten (c). The method of claim 3, wherein 5 to 30% by weight of flour (a), 40 to 80% by weight of tapioca starch (b) and 5 to 30% by weight of gluten (c), based on the total weight of the grain flour. Grain flour composition for noodles contained in a ratio. The grain flour composition for noodles according to claim 3 or 4, further comprising skim milk powder. The grain flour composition for noodles according to any one of claims 3 to 5, which is for frozen noodles. The grain flour composition for noodles according to claim 6, which is for frozen noodles that is gently thawed. Frozen noodles prepared by the method of claim 1 or 2. The frozen noodle according to claim 8, which is for gentle thawing. ※ Note: The disclosure is based on the initial application.