WO2010116524A1 - Procédé de fabrication de nouilles sèches à base d'amidon - Google Patents

Procédé de fabrication de nouilles sèches à base d'amidon Download PDF

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Publication number
WO2010116524A1
WO2010116524A1 PCT/JP2009/057344 JP2009057344W WO2010116524A1 WO 2010116524 A1 WO2010116524 A1 WO 2010116524A1 JP 2009057344 W JP2009057344 W JP 2009057344W WO 2010116524 A1 WO2010116524 A1 WO 2010116524A1
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WO
WIPO (PCT)
Prior art keywords
starch
gelatinized
slurry
sheet
solution
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PCT/JP2009/057344
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English (en)
Japanese (ja)
Inventor
祐典 和田
孝和 山田
敏彦 沼澤
昌彦 和田
Original Assignee
日清食品ホールディングス株式会社
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Application filed by 日清食品ホールディングス株式会社 filed Critical 日清食品ホールディングス株式会社
Priority to PCT/JP2009/057344 priority Critical patent/WO2010116524A1/fr
Publication of WO2010116524A1 publication Critical patent/WO2010116524A1/fr

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to a method for producing a dried starch noodle-like food that can be reconstituted in a short time within about 5 minutes and has a tocoloten-like texture and a gummy jelly-like texture.
  • Patent Document 3 includes a starch raw material containing mung bean starch and potato starch, containing a certain amount of sugar and / or dextrin, gelatinized by adding water, spread into a sheet, cooled and cut, This is a starch noodle-like food that has a tocorotene-like texture and a gummy jelly texture, but since this method once gelatinizes all starches, if the starch concentration is high, the starch solution after gelatinization High viscosity. For this reason, resistance may be generated when mixing and stirring, and the energy load in the apparatus tends to be excessive. In addition, when a gelatinized starch solution having a high viscosity is spread in a large amount into a sheet, an excessive burden due to the high viscosity is applied, which may hinder efficient production processes.
  • the starch solution may gel as the temperature of the gelatinized starch solution decreases and the fluidity may decrease. Therefore, if the process does not proceed to the molding step immediately after heating and gelatinization, the gelatinized starch solution is allowed to stand for a certain period of time and may gel during this time. And if it gelatinizes in this way, since it will become difficult to extend to an appropriate sheet form, it will become a hindrance in progressing a subsequent manufacturing process, and workability
  • the present invention is a method in which all the starch as a raw material is completely gelatinized and then molded into a sheet shape, and even if the gelatinized starch solution is left undisturbed, fluidity does not decrease, and workability can be improved.
  • the object is to develop a method for producing possible dry starch noodle-like foods.
  • the present inventors previously prepared a starch solution that was completely gelatinized using a part of the starch to be used, and added the remainder of the starch to this.
  • the present inventors have found an improved method in which a starch slurry having a low viscosity and high fluidity is prepared, and this is spread into a sheet shape and then heated to be gelatinized.
  • the raw material starch which may contain sugar and / or dextrin
  • the gelatinized starch solution is prepared by lowering the temperature until Subsequently, after adding the remainder of mixed starch powder to this, it mixes and the starch slurry which disperse
  • the starch slurry thus prepared is in a state where non-gelatinized starch is mixed in the gelatinized starch solution, but since the gelatinized starch solution has a certain degree of viscosity, it is constant.
  • the added non-gelatinized starch does not settle easily even after standing for a long time, and maintains a mixed state.
  • the viscosity in a starch slurry also becomes small. Thereby, subsequent handling such as spreading into a sheet can be easily performed.
  • the present invention A dry starch noodle-like food that is reconstituted with hot water and eaten, the following steps: A) A step of preparing a gelatinized starch solution by mixing starch and water, containing a saccharide and / or dextrin as necessary, and heating a starch slurry containing 2 to 8% by weight of starch with respect to the total weight. , B) cooling the gelatinized starch solution to 58 ° C. or lower, C) Starch prepared separately in the gelatinized starch solution after cooling, and if necessary, saccharide and / or dextrin are added, and 8 to 17% by weight of starch and 1% of saccharide and / or dextrin with respect to the total weight.
  • Preparing a starch slurry containing ⁇ 8 wt% D) A step of spreading the starch slurry into a sheet to prepare a starch sheet, E) Steaming the starch sheet to gelatinize it, F) cutting the starch sheet after gelatinization, G) Hot air drying the gelatinized starch sheet cut product, Including each step of A method for producing a dried starch noodle-like food, characterized in that the starch used as a raw material contains mung bean starch and potato starch; It is.
  • the workability does not deteriorate even if the gelatinized starch solution is left in the production of a dry starch noodle-like food having a gummy jelly-like texture, which is more efficient, and more efficient. Can be produced.
  • the present invention uses starch as the main raw material, but first uses mung bean starch as an essential component.
  • Mung bean starch is a kind of bean starch, but generally bean starch has a characteristic of easily forming a hard gel upon cooling after gelatinization. For this reason, it is effective to use legume starch for the production of the dried starch noodle-like food of the present invention.
  • mung bean starch is used, a characteristic gummy jelly-like texture can be developed together with a tocorotene-like texture at the time of eating after restoration.
  • a certain amount of mung bean starch can be replaced with other bean starches.
  • various bean starches such as pea starch and red bean starch can be used.
  • starch other than mung bean starch or legume starch is also used. If only mung bean starch is produced as the raw material starch, the starch gel becomes too hard after cooling after spreading into a sheet form after gelatinization, which hinders the subsequent cutting process. In addition, when hot water is reconstituted in the product after drying, the gel strength is high, and on the other hand, there is a possibility that the expression of tocorotene-like texture may be insufficient.
  • starch other than legume starch including mung bean starch for example, potato starch or corn starch
  • the starch gel spread into a sheet after gelatinization tends to collapse even after cooling.
  • boiling down occurs, and a tokoroten-like texture and a gummy jelly-like texture after reconstitution with hot water cannot be obtained sufficiently.
  • starches other than legume starch it is particularly preferable to use potato starch.
  • potato starch refers to commonly known potato starch, sweet potato starch and the like, and any of these potato starches can be selected and used.
  • a certain amount of potato starch can be replaced with other starches than bean starch and potato starch.
  • cereal starches such as corn starch, wheat starch, and rice starch
  • edible wildflower starches such as kuzu starch
  • starches such as stem stalk starch such as palm starch
  • the above-mentioned various starches can be used even if they are modified starches such as etherification and acetylation.
  • the desired texture can be adjusted by adjusting the blending amount of each starch.
  • the starch when preparing the gelatinized starch solution in the step A of the present invention, the starch is prepared so as to have a low concentration of about 2 to 8% by weight. The content within this range is such that when starch is added later by giving the starch solution a certain degree of viscosity, the added starch and gelatinized starch solution are maintained in a mixed state. This is to prevent separation and settling.
  • a partially gelatinized starch solution is prepared, and the remaining starch is added to this to form a starch slurry, which is then steamed, and the added starch is gelatinized.
  • the starch slurry is prepared by additionally adding starch to a low-concentrated gelatinized starch solution.
  • the final starch concentration contained in the starch slurry is adjusted to 8 to 17% by weight based on the total weight of the starch slurry, including gelatinized and non-gelatinized ones. If the starch concentration in the starch slurry is lower than 8% by weight, the starch gel is liable to collapse and the workability cannot be sufficiently ensured.
  • the starch concentration exceeds 17% by weight, the viscosity increases in the process of gelatinization, the resistance during stirring increases, and there is a problem in workability in the process of spreading the gelatinized starch slurry into a sheet. It is not preferable.
  • the said range is low starch concentration compared with the manufacturing method of the conventional dry starch noodle foodstuffs, such as vermicelli and scouring, and this is one of the characteristics of this invention.
  • the range of various starches to be contained in the final starch slurry before cooking is basically 20 to 80% by weight of mung bean starch, preferably 40 to 60% by weight, based on the total weight of starch. In the range of.
  • the amount of the other bean starch is at most equal to or less than the amount of the mung bean starch.
  • the blending amount can be set within the remaining range obtained by subtracting the blending amount of the mung bean starch or bean starch from the total blending amount of starch. That is, the compounding amount of potato starch is 80 to 20% by weight, preferably 60 to 40% by weight, based on the total weight of the starch.
  • a part of the potato starch may be a starch other than legume starch / potato starch, for example, cereal starch such as corn starch / wheat starch / rice starch, edible wildflower starch such as scum starch, and coconut starch.
  • the blended amount of the substituted starch is at most equal to or less than the blended amount of potato starch.
  • a good texture can be obtained by setting the substituted starch to be equal to or less than the blended amount of potato starch.
  • saccharides and / or dextrins are used in combination as raw materials.
  • a saccharide and / or dextrin when the dried starch noodle-like food obtained by the production method of the present invention is reconstituted with hot water, moisture can be quickly absorbed to improve the reconstitution property.
  • the thickness of the dried starch noodle-like food after restoration can be increased by the use.
  • sugars to be used monosaccharides such as glucose and fructose, disaccharides such as lactose, sucrose and maltose and sugar alcohols such as sorbitol, maltitol and erythritol can be used.
  • the sugar to be used can be appropriately selected depending on the kind and sweetness of the sweetness, but if you want to give a strong sweetness, for example, you can select sucrose or fructose, and if you want to suppress the sweetness For example, lactose may be selected.
  • lactose also has the advantage of preventing sticking to a net or the like on which the starch food intermediate product is placed in hot air drying, which is a subsequent process, and facilitating product recovery after drying.
  • the dextrin is preferably 8 to 40 DE (dextrose equivalent: the reductive power of the sugar solution when the glucose is 100) per solid, particularly preferably DE 10 to 12. is there.
  • various saccharides or dextrins can be used singly or in combination, and both saccharides and dextrins can be used in combination. However, these saccharides and / or dextrins are selected.
  • the use of the dried starch noodle-like food of the present invention and the influence on the taste may be considered.
  • step C of the production method of the present invention 1 to 8% by weight of saccharide and / or dextrin is contained with respect to the total weight of the starch slurry. Blend and prepare.
  • the content is less than 1% by weight, the effect on the restorability of the final product becomes weak. On the other hand, if it exceeds 8% by weight, the adverse effect on the taste becomes strong, making it unsuitable. Moreover, if it exists in this range, while being able to suppress the sweetness of an addition saccharide
  • the thickness of the starch sheet can be secured to about 4 to 6 mm, and even a product manufactured from this thickness can be heated at the time of restoration.
  • the hot water can be reconstituted in a short time (within 5 minutes).
  • starch slurry is prepared by mixing starch, saccharide or dextrin, and water, but various additives other than these can be added.
  • additives such as salt, an antioxidant, an amino acid, and a spice can be added as necessary.
  • the amount of sodium chloride is preferably 0.1 to 3.0% by weight based on the total weight of the starch slurry in Step C. If it exceeds 3.0% by weight, the salty taste becomes strong and adverse effects on the taste occur.
  • an antioxidant is added, it is possible to prevent the generation of a strange odor due to the deterioration of fats and oils contained in a trace amount in the raw material starch.
  • the amount of fats and oils contained in starch changes with kinds of starch, when adding tocopherol as an antioxidant specifically, what is necessary is just to add about 200 ppm of the fats and oils contained in raw material starch.
  • action can be added.
  • the reason why the water content of the starch slurry in Step C is about 75 to 91% by weight is that if the amount of water is less than these ranges, a thick starch slurry is formed. The texture becomes hard after restoration, and the gummy jelly-like texture that is the object of the present invention cannot be sufficiently reproduced. On the other hand, if the amount of water is greater than these ranges, the gel strength becomes weak, so that the starch gel after cooking in the E step cannot be sufficiently hard, and it becomes difficult to cut into a predetermined shape. This is because workability may be hindered.
  • the hydration time in general, all the hydration used in the preparation of the gelatinized starch solution in the step A is completed, but a part of water is contained in the gelatinized starch solution in the step A. The remainder may be added at the stage of preparing the starch slurry in step C.
  • a method for gelatinizing starch in step A a method of heating a solution containing starch while stirring is common. Specifically, it is gelatinized by heating while mixing the starch slurry using a heating kneader or the like.
  • the heating temperature and heating time are set based on the temperature and time at which starch is gelatinized, but the gelatinization temperature varies depending on the type of starch, so it should be adjusted as appropriate according to the type and amount of each starch used. That's fine.
  • starch is gelatinized by heating to about 65 ° C to 90 ° C. In order to ensure gelatinization, the mixture is preferably heated with stirring until about 80 ° C. to 90 ° C.
  • sugars and / or dextrin may be contained as necessary during gelatinization in step A.
  • the starch concentration contained in the starch solution is preferably 2 to 8% by weight. If it is in this range, it has an appropriate viscosity with good workability, and after adding separately prepared starch, mixing it and leaving it still does not cause precipitation, and it is a mixture of ungelatinized starch Can be maintained.
  • the gelatinized starch solution is cooled to 58 ° C. or lower.
  • the reason why the temperature is set to 58 ° C. or lower is that when the temperature is higher than 58 ° C., a part of the starch that is separately added is gelatinized immediately after being added to the gelatinized starch solution, thereby producing a dull starch.
  • this temperature varies somewhat depending on the type of starch used, it may be about 58 ° C. or less.
  • Various methods can be used for cooling, but this is usually performed by allowing to cool. Of course, it may be cooled in a refrigerator or the like.
  • the temperature of the starch solution after cooling shall be about 10 degreeC or more. This is because, although it depends on the concentration of starch, if it is lower than 10 ° C., a problem may occur in the fluidity of the starch solution.
  • Starch and saccharides are added to the gelatinized starch solution.
  • the weight of starch to be added is 8 to 17% by weight of starch, including gelatinized and non-gelatinized, and 1 to 8 of saccharide and / or dextrin with respect to the total weight of the starch slurry after addition of starch. Add to contain by weight.
  • the amount of starch and saccharide to be added is determined according to the blending amount of the final starch and the like. As an additional method, it is sufficient that the added starch or the like is homogeneously mixed in the gelatinized starch solution.
  • an apparatus such as a kneader may be used for mixing.
  • the starch solution gels and the fluidity decreases as the temperature of the gelatinized starch solution decreases. Work may be difficult.
  • the remaining starch is added to the gelatinized starch solution having a low starch concentration prepared in step A to maintain the dispersion. Since this solution does not gel, workability does not become difficult.
  • the starch slurry is in a state where non-gelatinized starch is mixed in the gelatinized starch solution. However, since the non-gelatinized starch does not settle easily, it can be maintained in this state for a certain period of time. Therefore, a time lag may occur before moving to the next process.
  • the starch slurry can be spread on a flat plate of a plate-like body and spread into a sheet shape.
  • the viscosity of the starch slurry prepared in Step C is smaller than that of a complete gelatinized starch solution. For this reason, there is no burden when the sheet is spread, and the work can be performed efficiently.
  • starch gel a gelatinous starch gelatinization sheet
  • the starch slurry sheet spread into a sheet is cooked, and the newly added starch is gelatinized.
  • Various methods can be employed as the method of steaming, but in addition to the method of steaming in batch mode, continuous steaming using a conveyor or the like is also possible.
  • the cooking time can be set as appropriate, but generally it may be performed at 95 ° C. for about 2 minutes.
  • the starch gel gelatinized by this steaming can be obtained.
  • the starch gel after cooking is cooled to such an extent that it has shape retention. This is because shape retention is insufficient in the state immediately after cooking.
  • the cooling in the present invention includes not only forced cooling but also cooling in a room or cooling in a refrigerator. It is preferable to cool until the temperature of the starch gel reaches about 30 ° C.
  • judging material of a starch gel is manufactured by cutting the said starch gel into a predetermined shape subsequently. Since the cut product is already gelatinized, it can be eaten as it is as a gelatinized starch food. In this case, it can be provided as a product after seasoning with various seasonings such as soy sauce and sauce.
  • the composition of the starch gel may contain some water volatilization during the production process, but the composition generally contains 8 to 17% by weight of starch and 1 to 8% by weight of saccharide and / or dextrin.
  • the obtained starch gel is cut into a predetermined shape.
  • the cutting can be performed with various cutters or with a die-cutting device.
  • various shapes such as a circular shape, a rectangular shape, a star shape, and a flower shape can be formed by die cutting. Therefore, the shape itself can be other than noodle-like, and is not necessarily similar to so-called conventional starch noodles.
  • by adjusting the width, length, and thickness of the cutting it is possible to further emphasize either the expression of the tokoroten-like texture or the gummy jelly-like texture that is the object of the present invention.
  • the obtained starch gel can be cut after preliminary hot air drying to some extent as necessary. By doing so, there are cases where cutting can be performed efficiently. In this case, hot air drying described later is further performed after cutting to adjust to a predetermined moisture content in the final product. Further, a method of cutting after drying to a predetermined moisture content in the final product is also possible.
  • a normal hot air drying method can be used.
  • the hot air dryer various types such as a box type, a tunnel type, and a spiral type can be used.
  • the drying temperature is preferably about 70 ° C. to 97 ° C. with hot air. Further, if the drying time is about 80 ° C., it is performed for about 3 hours. After drying, it is necessary to dry with hot air until the final moisture content of the product is about 5 to 9% by weight. After drying with hot air, the product is returned to room temperature by placing it at room temperature.
  • composition of the dried starch noodle-like food produced by the present invention after drying with hot air contains 40 to 89% by weight of starch, 5 to 48% by weight of sugar or dextrin, and 5 to 9% by weight of water based on the total weight. To be.
  • the dried starch noodle-like food according to the present invention can be eaten simply by pouring hot water and reconstitution with hot water. Therefore, cooking with a pan or the like is not required. Usually, it can be restored and eaten within about 5 minutes. In addition, as a form of eating, there is no juice similar to instant noodles, throw away hot water after reconstitution, then entangle with sauce etc., pour hot water after adding soup when reconstitution, By holding for about 3 minutes to 5 minutes, a method of eating in the same form as cup noodles can be adopted. Moreover, by selecting the type of sugar to be used, it is possible to make a dried starch noodle-like confectionery that can be flavored in a confectionery style and can be reconstituted with hot water, which is unconventional.
  • the dried starch noodle-like food of the present invention can be used in various product forms. Generally, it can be distributed as a product that can be stored for a long time in a state of being stored in a heat-resistant plastic or paper cup. Moreover, after pouring and hardening
  • test examples and examples of the present invention will be described below, but the present invention is not limited to those disclosed in the examples.
  • each starch gel slice after cutting was about 2.3 g.
  • Each starch gel slice was placed on a wire mesh and dried with hot air at a hot air temperature of 80 ° C. for 4 hours to obtain a dried starch noodle-like food.
  • the weight of the dried starch noodle-like food after hot air drying was about 0.25 g.
  • a mixed starch of 25 g of mung bean starch and 25 g of potato starch and dextrin (Matsutani Chemical Industry Co., Ltd., DE11 ⁇ 1) were mixed to prepare a starch slurry.
  • the starch slurry was spread in a plate shape with a 2 mm slit molding container, and a sheet-like starch slurry was prepared so as to have a length of 400 mm ⁇ width of 200 mm ⁇ thickness of 2 mm.
  • the starch slurry in the form of a sheet was steamed with a steamer (99 ° C., 2 minutes) for about 2 minutes.
  • each starch gel slice was placed on a wire mesh and dried with hot air at a hot air temperature of 80 ° C. for 4 hours to obtain a dried starch noodle-like food.
  • the weight of the dried starch noodle-like food after hot air drying was about 0.25 g.
  • the dried noodle-like starch food produced by the conventional method and the method of the present invention was used for the following tasting.
  • the dried starch noodle-like food produced by each method was eaten and evaluated as follows. Take 10 pieces (2.5g) each of various dried starch noodle-like foods, put them in a bowl-shaped container, pour 200ml of hot water, cover and wait for 3 minutes. went.
  • sensory evaluations such as texture were evaluated in four stages: x bad, ⁇ : somewhat bad, ⁇ : good, ⁇ : best.
  • the contents of the inspection items are as shown in Table 1.
  • Example 2 ⁇ Temperature of gelatinized starch solution when adding starch ⁇
  • the cooling temperature of the gelatinized starch solution was examined for each temperature of 40 ° C., 50 ° C., 55 ° C., 58 ° C., 60 ° C., and 70 ° C.
  • a gelatinized starch solution was prepared with the same composition as that of the production method of the present invention shown in Example 1, and starch was added thereto to examine its workability.
  • Other manufacturing conditions are the same as those described in the method of the present invention in Example 1.
  • Table 4 shows the contents of the evaluation items added in the workability evaluation. The results are shown in Table 5.
  • the production method of the present invention By using the production method of the present invention, it has a tokoroten-like texture that unprecedented vermicelli, kuzukuri, etc., and also has a gummy jelly-like texture that is squeezed, and only pours hot water. Thus, it is possible to efficiently produce a starch noodle-like food having a new texture that can be reconstituted in a short time and eaten. As a result, a new field of starch noodle-like food can be provided in the field of instant food, and further development of the food manufacturing industry can be achieved.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

La présente invention a trait à un procédé doté d'une maniabilité améliorée permettant de fabriquer des nouilles sèches à base d'amidon qui peuvent être facilement réhydratées et remises dans leur état original en ajoutant de l'eau chaude, et qui présentent une nouvelle sensation avec une sensation glissante, gélatineuse et une sensation de type gelée gélifiée lorsqu'elles sont mangées. Une bouillie d'amidon est préparée en ajoutant un amidon préparé séparément ou similaire à une solution d'amidon gélatinisée comprenant 2 à 8 % en poids d'amidon. Après l'avoir disposée sous forme de feuilles ou similaire, toujours dans un état de bouillie d'amidon, la bouillie est gélatinisée par ébouillantage et les nouilles sèches à base d'amidon sont obtenues par séchage à air chaud et découpage.
PCT/JP2009/057344 2009-04-10 2009-04-10 Procédé de fabrication de nouilles sèches à base d'amidon WO2010116524A1 (fr)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10108638A (ja) * 1996-10-07 1998-04-28 Miyoujiyou Shokuhin Kk 調理時に変形する即席食品の製造方法
JP2007166936A (ja) * 2005-12-20 2007-07-05 Otake Menki:Kk 麺製造方法
JP2008271920A (ja) * 2007-05-07 2008-11-13 Nissin Food Prod Co Ltd 乾燥澱粉麺様食品及びその製造方法
JP2009089699A (ja) * 2007-10-12 2009-04-30 Nissin Foods Holdings Co Ltd 乾燥澱粉麺様食品の製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10108638A (ja) * 1996-10-07 1998-04-28 Miyoujiyou Shokuhin Kk 調理時に変形する即席食品の製造方法
JP2007166936A (ja) * 2005-12-20 2007-07-05 Otake Menki:Kk 麺製造方法
JP2008271920A (ja) * 2007-05-07 2008-11-13 Nissin Food Prod Co Ltd 乾燥澱粉麺様食品及びその製造方法
JP2009089699A (ja) * 2007-10-12 2009-04-30 Nissin Foods Holdings Co Ltd 乾燥澱粉麺様食品の製造方法

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