JP2811463B2 - Manufacturing method of noodles - Google Patents

Description

[Detailed Description of the Invention] (Industrial application field) This invention prevents starch and the like from being eluted from the surface when boiling noodles, and prevents the noodles from being boiled down. The present invention relates to a method for producing noodles.

(Prior Art) Noodles are generally eaten after being boiled, and in the case of commercially available boiled noodles, they are boiled in a boiling process of a noodle making factory. By the way, when boiling these noodles, starch and protein on the surface of the noodles elute to some extent in the boiling water. This elution naturally affects the production yield and the wastewater treatment capacity, and also has an adverse effect on the appearance and texture of the noodles.

In addition, this dissolution phenomenon is affected by the light white mass of the used flour, the amount of noodle-making water, and the boiling time, but strongly affected by the quality of the water to be boiled, particularly the alkalinity. The higher the alkalinity of the boiling water, the greater the amount of elution into the boiling water.

Therefore, in order to suppress the dissolution phenomenon caused by the water quality, a method of adjusting the water quality of the boiling water has conventionally been adopted. Specifically, the adjustment is performed by adding an acidic substance to the boiling water so that the alkalinity of the boiling water approaches zero.

(Problems to be Solved by the Invention) However, in the conventional method, there is a problem that the water quality adjustment of the boiling water is difficult. In particular, when cooking (boiling) at home, the water quality adjustment is substantially difficult. In addition, there is a problem that the boiling and elution of noodles greatly depends on the quality of the boiling water used.

An object of the present invention is to provide a method for producing noodles, which has a basic object of solving the above-mentioned problems, and in which boiling is prevented as much as possible.

(Problems to be Solved by the Invention) In order to solve the above-mentioned problems, the inventors of the present invention have made intensive studies that the water quality control function is provided to the boiled noodle body regardless of the addition of an acidic substance to the boiling water. Thus, the present inventors have found that boiling dissolution and elution can be prevented without the need for water quality adjustment, and the present invention has been accomplished.

That is, the first invention of the present application is a method for producing noodles, wherein edible oils and / or fatty acid esters which are solid at normal temperature are coated on the surface of the noodles, and an acidic substance is attached to the upper surface thereof. Next, a second invention provides a method for producing noodles, comprising coating a powder of an acidic substance with an edible oil and / or fatty acid ester which is solid at normal temperature, and attaching the acidic substance to the surface of the noodles. It is.

Examples of the noodles include raw noodles, semi-raw noodles, and dried noodles, and examples include udon, buckwheat, spaghetti, and pasta.

Examples of the type of the acidic substance to be adhered to the surface of the noodles include organic acids and inorganic acids such as citric acid and malic acid. In essence, any edible acidic substance may be used. Also,
It is desirable that this acidic substance be rapidly dissolved in the boiling water.

The attached amount of the acidic substance depends on the boiled amount of the noodles and the alkalinity of the boiled water.For example, an amount equivalent to neutralizing the alkalinity of 100 to 200 ppm with a water amount corresponding to 15 to 10 times the weight of the noodles. And

This is because the boiling water becomes acidic and the acidity is high (10
(About 0 ppm), it has been found that the change in the amount of noodles eluted is small, and even in water with high alkalinity (for example, well water), the alkalinity can be sufficiently reduced to zero or the amount that can be made acidic is indicated. .

The method for adhering the acidic substance is not particularly limited, and is performed by, for example, sprinkling or applying to the surface of the noodles.

In addition, it is preferable that the acidic substance is attached via edible oil and / or fatty acid ester which is solid at normal temperature, rather than directly attached to the surface of the noodles.

This is because if you attach an acidic substance directly to the surface of the noodles,
This is because the acidic substance dissolves in free water on the surface of the noodles and combines with proteins and the like to deteriorate the quality of the noodles.

Examples of the method of interposing edible oil and / or fatty acid ester which are solid at ordinary temperature include a method in which edible oil and / or fatty acid ester which is solid at ordinary temperature and an acidic substance are layered and adhered to the surface of noodles, and the third invention As described above, the method can be carried out by coating the granular material of the acidic substance with edible oil and / or fatty acid ester which is solid at room temperature and adhering the encapsulated acidic substance to the surface of the noodles.

As the edible oil and / or fatty acid ester which is solid at normal temperature, an edible material which easily dissolves in a suitable temperature of boiling water is used.

As the edible oil and / or fatty acid ester which is solid at ordinary temperature, those which do not adversely affect the quality of noodles are desirable. For example, edible oil and fat such as palm oil which is solid at ordinary temperature, and fatty acid esters (such as monoglyceride) And the like.

The intervening amount of the edible oil and / or fatty acid ester which is solid at room temperature may be an amount capable of isolating the acidic substance from the surface of the noodles as much as possible.
Make it about 10 volumes.

(Operation) That is, according to the first aspect of the present invention, the acidic substance attached to the surface of the noodles is dissolved in the oil water, and the alkalinity of the boiling water around the noodles is effectively reduced. Or neutralization to prevent elution of noodles as much as possible.

The adjustment of the alkalinity of the boiling water is preferentially performed in the vicinity of the noodles which directly affects the dissolution, so that a sufficient effect can be obtained and a minimum amount of acidic substances is sufficient.

Further, according to the second aspect of the present invention, the acidic substance is isolated from the edible fat and / or fatty acid ester which is solid at normal temperature without being directly attached to the surface of the noodles. Dissolution of acidic substances can be prevented, and deterioration in quality of noodles can be prevented. And, due to the rise in boiling water temperature,
Edible oils and / or fatty acid esters which are solid at room temperature are separated from the surface of the noodles together with the acidic substance. When the acidic substance is encapsulated in an edible oil and / or fatty acid ester which is solid at ordinary temperature as in the third invention,
As the edible oil and / or fatty acid ester solid at room temperature dissolves, the internal acidic substance dissolves, and if no means for encapsulation is taken, the acidic substance dissolves promptly.

By dissolving the acidic substance, elution of the noodles surface is prevented as much as possible as in the first invention.

Depending on the properties of the edible fat and / or fatty acid ester which are solid at room temperature, other effects can be expected,
For example, if edible oils and fats are used as edible oils and / or fatty acid esters which are solid at normal temperature, it is possible to obtain a defoaming effect.

(Example) An example of the present invention will be described below.

Using the flour for noodles, noodles are made in a conventional manner to produce raw noodles and dry noodles.

In addition, palm oil (edible oil and / or fatty acid ester which is solid at normal temperature, about 1/10 weight of citric acid weight) was added to powdered citric acid (acidic substance) in advance, mixed and encapsulated with palm oil. Prepare citric acid.

In the noodle-making process, immediately before the noodles pass through the final-stage rolling roll, the encapsulated citric acid (0.
12% by weight), sprinkle on the noodles, pass through the rolling rolls,
The coated citric acid was adhered to the surface of the noodle.

In the production of raw noodles, the final noodle thickness was 2.0 mm, and the resulting noodles were boiled with a 10-mesh square cutting blade.

In the production of dry noodles, the final thickness of the noodles was 1.5 mm, the noodle strings were formed with a 12-mesh square cutting blade, dried at a temperature of 40 ° C. and a humidity of 70%, and provided as dry noodles.

The raw noodles and dry noodles of these examples and the raw noodles and dry noodles of comparative examples produced in the same manner as in the examples except that the citric acid was not adhered were subjected to a boiling test under the following conditions.

That is, tap water (40 ppm alkalinity) as boiling water
And well water (100 ppm alkalinity) was used individually, and the amount was 100 g / (noodle amount / water amount) for raw noodles and 80 g / for dry noodles, and the boiling time was 15 minutes for raw noodles and 13 minutes for dry noodles. did.

In the test, after boiling, the elution amount and turbidity were measured, and the appearance of the boiled noodles and the texture of the boiled noodles were observed. The results are as shown in Table 1.

The turbidity was measured using a Corona VT-11 turbidity meter (front scatter method).

As shown in Table 1, the raw noodles and dry noodles obtained in the examples had a low noodle elution amount and low turbidity. Specifically, when boiled with boiling water having an alkalinity of 100 ppm, the amount of elution (including salt) is reduced by about 2 to 3% by attaching an acidic substance to the surface of the noodles. Also,
Even with boiling water of 40 ppm, the elution amount depends on the adhesion of acidic substances,
It is reduced by about 1%.

Furthermore, in the appearance of the boiled noodles, the example of the example showed remarkable improvement in gloss, the degree of standing of the corners, and the like, but the comparative example showed roughening and corner damage on the surface.

Regarding the texture, smoothness was recognized in the example, but lacked in the comparative example.

As described above, in the noodles obtained in the examples, elution was effectively prevented, and remarkable effects were observed in the appearance and texture of the boiled noodles. In addition, since the amount of elution is reduced, the turbidity of the boiling water is reduced, and the possibility of being used as it is in soup is increased.

In addition, in the dry noodle production process of the above-mentioned embodiment, the citric acid was attached before the dry noodle process, but an acidic substance can be attached after the dry noodle process if desired.

(Effects of the Invention) As described above, according to the present invention, since the acidic substance is attached to the surface of the noodles, the alkalinity of the boiling water can be adjusted quickly and easily, and the elution is prevented. This has the effect of preventing boiled noodles.

Further, if an acidic substance is adhered to the surface of the noodles via edible oil and / or fatty acid ester which is solid at normal temperature,
This has the effect of preventing the action of an acidic substance on the noodles, preventing the quality of the noodles from deteriorating, and efficiently preventing the noodles from being boiled.

Claims (2)

(57) [Claims] 1. A method for producing noodles, comprising coating edible oils and / or fatty acid esters which are solid at ordinary temperature on the surface of the noodles, and attaching an acidic substance to the upper surface thereof. 2. A method for producing noodles, comprising coating a powder of an acidic substance with an edible oil and / or fatty acid ester which is solid at normal temperature, and adhering the acidic substance to the surface of the noodles.