JP3047303B2 - Boil-preventing noodle and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing boil-elongation-preventing noodles for the purpose of preventing boiling elongation.

[0002]

2. Description of the Related Art Conventionally, there has been a method for producing boiled noodles in which raw noodles are treated with ozone to impart long-term storage properties (Japanese Patent Laid-Open No. 50-1515)
No. 50). Also known is a method for improving the storage stability of noodles, characterized by cooling the heat-treated boiled noodles and steamed noodles in cooling water to which aerated ozone-containing air is aerated (Japanese Patent Laid-Open No. Sho 62).
171652). There is also an invention of a method for purifying noodle water in which kneaded water is blown with air containing ozone to sterilize and purify the water (Japanese Patent Publication No. 56-28140).

[0003]

In each of the above-mentioned conventional techniques, ozone is used for the purpose of improving the preservability, and there is no suggestion of the prevention of elongation by boiling. There is no description to get it. However, according to the conventional manufacturing method, it has been known that boiled noodles undergo elongation in about 10 minutes, but no improvement method has been proposed yet.

[0004]

SUMMARY OF THE INVENTION However, the present invention provides an ozone
The treatment of the flour with kneading water adjusted to a concentration of 10 ppm to 20 ppm to produce noodles prevented the elongation by boiling.

[0005] In other words, in this invention, 10ppm the ozone concentration
The flour is treated with kneading water adjusted to 20 ppm to produce noodles.

[0006] Still another invention relates to an ozone concentration of 10 ppm.
This is a method for producing boil-elongation-resistant noodles, wherein flour is treated with kneading water adjusted to ２０20 ppm to produce noodles, boiled in a conventional manner, and then rapidly frozen.

[0007] As described above, the present invention provides an effect of preventing elongation by boiling by treating wheat flour with ozone in a predetermined concentration range. The ozone treatment is a method in which water used is ozone water. . The ozone concentration of the ozone water is 10 ppm to 20 ppm, preferably 14 ppm.
ppm to 16 ppm. If the ozone concentration is 10 ppm or less, the effect of preventing elongation cannot be expected due to boiling.
pm or more, an adverse effect may occur.
Use ppm to 20 ppm. In addition, since the effect of preventing boiling elongation is about 2 hours, if noodles are subjected to rapid freezing treatment while the effect of preventing elongation is practically used (for example, about 30 minutes after boiling), the boiled noodles will be boiled. It is considered that the elongation was frozen while the elongation prevention effect was maintained, and that after the thawing, the remaining period of the elongation prevention effect (for example, 1 hour and 30 minutes) proceeds.

[0008] The effect of preventing the elongation of boiling is
It extends to any of the Chinese noodles, but on the other hand, there was no risk of adversely affecting the noodle-making properties. However, when the concentration of ozone in the udon is high (for example, 20 ppm ozone water is used), the product sometimes has a yellow tint. The texture was slightly hard immediately after the udon and soba, and when the ozone water concentration was low, compared to the case without ozone, and the tendency did not change over time. When the concentration of ozone water was high, it was the same as or slightly softer immediately after ozone, but tended to be harder than without ozone over time. In this regard, it is considered that when no ozone is used, the softening occurs over time, whereas when the ozone water concentration is high, the change is small. This tendency was observed when the concentration of ozone water was about 15 ppm.

The ozone water in the above is, for example, 50,000 ppm
The ozone gas before and after is made into ultra-fine bubbles and dispersed and mixed in water.
Efficiently produce concentrated ozone water.

In the above description, the flour was oxidized using ozone water, but it may be oxidized with ozone or ozone-containing air instead of ozone water.

[0011]

Test Example 1 To 100 parts of neutral flour, 34 parts of water and 2 parts of salt were kneaded with a Hobart mixer for 5 minutes, and the mixture was shaped (1).
Times), composite (two times) and rolling (three times) to a thickness of 2.0 mm, which is cut into a width of 3.0 mm.
The mixture was boiled for 15 minutes at a ratio of 1 liter of water to 0 g. The water used in the above method has an ozone concentration of 0, 8 ppm, 10 ppm, 12 ppm, 14 ppm, and 16 ppm.
, 17.5 ppm and 18 ppm, the results in Table 1 were obtained.

[0012]

[Table 1]

[0013]

[Test Example 2] After kneading 70 parts of flour (linkage), 30 parts of buckwheat, and 28 parts of water for 5 minutes with a Hobart mixer, shaping (once), compounding (twice), rolling (three times), and thickening 1.
The noodles were cut to a width of 1.5 mm and boiled at a ratio of 1 liter of water to 100 g of noodles for 3 minutes.

The water used was the ozone concentration of 0, 10.6 ppm and 20.6 ppm in the ozone water.
Was obtained.

[0015]

[Table 2]

[0016]

[Test Example 3] 100 parts of semi-strong flour (for Chinese noodles), 32 parts of water, 1 part of shrimp and 1 part of salt were kneaded with a Hobart mixer, and shaping (once), composite (once), and rolling ( 3 times) After processing to a thickness of 1.5 mm, cut into a width of 1.5 mm, and then boiled in 100 g of noodles at a rate of 1 liter of water for 3 minutes,
The results in Table 3 were obtained. The ozone concentration of the water in the above,
0.12 ppm and 21.5 ppm.

[0017]

[Table 3]

[0018]

Example 1 100 parts of neutral flour, 34 parts of ozone water having a concentration of 16 ppm and 2 parts of salt were kneaded with a Hobart mixer for 5 minutes, then shaped (once), combined (once), and rolled (once). Then, it was molded to a thickness of 2.0 mm and cut into a width of 3.0 mm.
After boiling for 5 minutes, the results in Table 4 were obtained.

[0019]

[Table 4]

[0020]

Example 2 70 parts of strong flour, 30 parts of buckwheat flour, concentration 1
28 parts of 5 ppm ozone water is kneaded with a Hobart mixer for 5 minutes, shaped (once), combined (twice), and rolled (three times) to form a thickness of 1.5 mm and a width of 1.5 mm. After cutting into noodles, 100 g of the noodles were boiled with 1 liter of hot water for 3 minutes to obtain the results shown in Table 5.

[0021]

[Table 5]

[0022]

According to the present invention, since the flour is treated with ozone water , the product is prevented from being stretched by boiling, and has the effect of maintaining the same state for about two hours. However, when the boiled noodles are frozen, they have the effect of preventing elongation until after thawing. Also knead
Mixing and dispersing ozone in water to make noodles is simple and
Ozone is uniformly mixed and dispersed throughout the noodles.

According to the production method of the present invention, the kneading water
It is easy to boil easily by adjusting the ozone concentration of
Can manufacture the Tomemen, there is an effect that does not require both large facilities when it is not necessary to a special operation in the production.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2-203756 (JP, A) JP-A-59-48040 (JP, A) JP-B-56-28140 (JP, B2) (58) Field (Int.Cl. ⁷ , DB name) A23L 1/16

Claims (2)

(57) [Claims] An ozone concentration is determined by mixing and dispersing ozone in water.
A method for producing boil-prevention-elongation noodles, comprising kneading wheat flour and kneading noodles with kneading water adjusted to 10 ppm to 20 ppm. 2. An ozone concentration obtained by mixing and dispersing ozone in water.
A method for producing elongation-resistant noodles, comprising kneading wheat flour with kneading water adjusted to 10 ppm to 20 ppm , making noodles, boiling the resulting mixture by a conventional method, and then rapidly freezing.