JP3199095B2 - Hand-rolled noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to hand-rolled noodles.

[0002]

2. Description of the Related Art Dry noodles such as somen, cold wheat, udon, and buckwheat have a long history since ancient times. Regarding dry noodles, it became a designated industry under the so-called promotion method in 1958, and modernization of facilities in various places progressed, so there was a time when so-called mechanical noodles occupied more than hand-rolled noodles due to low cost competition. In recent years, as the quality of food has advanced, hand-rolled noodles have been reviewed, and their production has been increasing as a whole.

[0003] However, the production of "hand-rolled noodles" still has some aspects of insufficient mechanization, such as small-scale production by farmers during the off-season, but there are also places where mechanized large-scale production is performed. The basic difference from “machine noodles” does not lie in whether or not production is performed using a machine.

[0004] The manufacture of "hand-rolled noodles" is characterized by a process in which the steps of aging and extending the flour dough are repeatedly performed to gradually finish into thin long noodle strings. Is different from the simple process of simply cutting out the rolled dough into noodle strings.

[0005] The production method will be described in a little more detail with reference to a typical production example of somen noodles as follows. (1) A step of mixing and kneading raw materials such as flour, salt, and water. (2) A process for preparing continuous dough that is spread (stepping, dumpling stepping) and rod-shaped (board cutting, onion, turning around). (3) Return oil (apply oil evenly to the noodle dough surface)
Including rolls, aging (rolling)
This is a process in which bar-shaped dough is gradually and thinly extended by repeating the process of homing and kneading multiple times. (4) A process in which the dough is wrapped in a pair of hanging rods in the shape of a figure 8 and aged and stretched (floating, flocking, bulging, bulging out) and further stretched. (5) A step of stretching while sorting so as to avoid sticking of the linear noodle stretched between the hanging rods, and drying simultaneously or thereafter. (6) Process of cutting (bending) and bundling.

[0006] The oil return is used to prevent drying and sticking of the noodle dough, and as a conventionally used oil (hereinafter referred to as "oil return oil"), the time when soybean oil was used for a period after the war However, cottonseed oil is the most widespread (more than 90%) in terms of product flavor and processability, and the rest uses only sesame oil and grapeseed oil (grapeseed oil). .

[0007] These fats and oils are fats and oils belonging to semi-drying oils or drying oils having an iodine value of about 120, and are characterized by containing a considerable amount of linoleic acid. Reclaimed oil Iodine value Linoleic acid (constituent fatty acid composition) Soybean oil 115─140 50─55% Cottonseed oil 100─120 50─60% Sesame oil 105─120 40─50% Grape seed oil 125─140 50─ 70%

It is said that hand-rolled noodles have a good taste every time the season of the rainy season is over. Is also increasing.

[0009]

However, as the quality of food has become higher and the number of lovers of hand-rolled noodles has increased, the evaluation of the flavor of hand-rolled noodles has generally become more severe, and the flavor has been further improved. Is required. The present invention was completed while conducting various studies as to whether the flavor of hand-rolled noodles could be improved.However, it was also found that the processability required in the past was not so much required during the progress of mechanization, and It has been found that by selecting a surprisingly specific fat or oil, a hand-rolled noodle with a better flavor can be obtained.

However, if the degree of mechanization is relatively low and the period from preparation of the dough to the end of drying is long (generally after the afternoon on the second day), the accumulation time of the noodle dough may be considerably long.
There is a case where weak adhesion occurs between the noodle doughs and an operation of separating and separating the doughs is sometimes required. However, even in such a case, a mixed oil obtained by adding an oil or fat rich in mono-saturated fatty acid dioleyl (hereinafter referred to as SO ₂ ) type glyceride or mono-oleyl di-saturated fatty acid (hereinafter referred to as S ₂ O) -type glyceride to high oleic sunflower oil is used. By use, such workability is not reduced and a good flavor is exhibited.

[0011]

That is, the present invention is a hand-rolled noodle made using a mixed oil of a high-oleic sunflower oil and a fat or oil rich in SO ₂ or S ₂ O-type glycerides.

The high oleic sunflower oil used in the present invention has been produced on a commercial scale since 1984. Characteristically, the fatty acid composition of most of the native sunflower oil is linoleic acid, whereas oleic acid is the majority. The oleic acid content is preferably 70% or more, more preferably 75% or more, and most preferably 80% or more. That is, this oil / fat has low linoleic acid, whereas the conventionally used oil return oil is hylinol, and usually has a linoleic acid content of 20% or less, and more often 15% or less. In general, the higher the content of oleic acid, the higher the stability of the fats and oils, and the longer the product is kept for a long time, the lower the flavor is, and the better the flavor is.

[0013] High oleic sunflower oil also contains natural antioxidants such as tocopherol, but may be used in the presence of any antioxidants since it may be reduced somewhat during purification.

High oleic sunflower oil can be used by mixing it with oils conventionally known as oil refining oils. However, as the amount of oil used increases, the product flavor becomes lighter and the flavor tends to be paler. Becomes Preferably, the content is 80% or more in the fat or oil used.

[0015] In addition, even if the use ratio of high oleic sunflower oil is high, in a well-mechanized manufacturing process,
There is almost no problem in terms of processing suitability, in particular, prevention of stickiness between noodles.
However, if the degree of mechanization is relatively low and it is long from the dough preparation to the end of drying, it may be necessary to separate the noodle dough by separating it, probably because the deposition time of the noodle dough is considerably long. In such a case, if a high-oleic sunflower oil is used in combination with a mixed oil obtained by adding a fat or oil rich in SO ₂ or S ₂ O-type glyceride, no problem occurs in terms of prevention of adhesion.

As the fat or oil rich in SO ₂ or S ₂ O-type glycerides, fractionated oil (such as cottonseed stearin) from cottonseed oil and the like, which has been widely used as a conventionally known oil return oil, may be used. A fractionated liquid oil obtained by removing a fractionated solid fat from palm oil, usually an iodine value ≧ 55) is a suitable raw material that can be easily obtained. The SO ₂ or S ₂ O-type glyceride contained in the mixed oil with the high oleic sunflower oil is preferably contained in an amount of about 3 to 10% by weight for the purpose of improving the workability. If the amount of SO ₂ or S ₂ O-type glyceride is less than this amount, the effect of improving the workability when the dough deposition time is relatively long is poor.

The total amount of the fats and oils rich in SO ₂ or S ₂ O-type glycerides to be added here is also usually 20% by weight in the mixed oil so that the amount thereof is not so large as to impair the good flavor of the high oleic sunflower oil. %, Preferably in the range of 5 to 15% by weight.

High oleic sunflower oil or SO and sunflower oil
The mixed oil of fats and oils rich in ₂ or S ₂ O-type glyceride can be used as a usual oil return oil in a usual manner. In other words, in the process of stretching and thinning the dough, such as from the above-mentioned dough sticking, to homing, to wiping, etc., it is distributed as evenly as possible on the dough surface, thereby preventing moisture from escaping from the dough, and To prevent sticking. 2% by weight based on flour
Use as little as possible.

Further, the product of the present invention can maintain the superiority of flavor even after the rainy season.

[0020]

Embodiments of the present invention will be described below.

In January, a small-scale production site (the dough preparation amount was 2 bags of flour = 50 kg. The dough preparation started at 4:00 am on the first day and the unity was finished at 7:00 pm on the second day) and large-scale production In each of the venues (preparing the dough starts at 4:00 am on the first day, and tying ends at 11:00 am on the second day), use refined high oleic sunflower oil and palm olein at 90:10 or 95: 5.
The hand-rolled noodles were produced using the fats and oils mixed at the weight ratio of.

The refined high-oleic sunflower oil used had an iodine value of 86.7, an acid value of 0.03 and a fatty acid composition of oleic acid 8
0.7%, linoleic acid 10.4%, palmitic acid 3.8%, stearic acid 4.2%; palm olein has an iodine value of 56.5, acid value of 0.04, fatty acid composition of oleic acid 42.4%, linoleic acid 1
1.0%, palmitic acid 40.3%, stearic acid 4.0%, containing 63% SO ₂ type and S ₂ O type glycerides (breakdown POP 29.0%, POO 24.2%, POS 5.2%, S
OO was 2.8%).

The fat and oil are added to the surface of the dough after the noodle dough is made into a rod and in the step of gradually extending the rod-like dough, and the mixed oil consumes about 1% with respect to the weight of the raw wheat flour. Met.

The workers at the large-scale production plant evaluated that all could produce fine noodles without any problem of workability. Workers at a small-scale production plant found that the 90:10 blend had a workability comparable to that of cottonseed oil alone, while the 95: 5 blended cottonseed oil (iodine value 112.5, acid value 0.04, Fatty acid composition is 17.4% of oleic acid, 55.6% of linoleic acid, 22.3% of palmitic acid, 2.6% of stearic acid. It was evaluated that the workability was improved as compared with the case of using the purified high-oleic sunflower oil alone (the evaluation was that there was some stickiness between the doughs and it took a little extra time to handle).

In August, after the first rainy season, the hand-rolled noodle product of the above embodiment was compared with the hand-rolled noodle product manufactured using cottonseed oil almost at the same time,
The results of a flavor evaluation performed by seven evaluators without sagging are as follows. The flavor of the product of this example using a mixed oil of high oleic sunflower oil and palm olein was a product using cottonseed oil alone ( (Control product).

Mixing ratio Example person who preferred the product Example person who preferred the control product 95: 5 6 1 90:10 5 2

The taste profile of the product of this example described by the evaluator was refreshing, pale, and unpalatable.

[0028]

As described above, since the present invention is a hand-rolled noodle using high oleic sunflower oil, it can be a product having an excellent flavor and can be used in an environment where food culture is improved. It is a useful invention. Further, by using a mixed oil obtained by distributing a fat or oil rich in SO ₂ or S ₂ O-type glyceride to high oleic sunflower oil,
Even when the deposition time of the dough is relatively long, the adhesion between the doughs can be sufficiently prevented.

Claims (2)

(57) [Claims] 1. Hand-rolled noodles using a mixed oil of high oleic sunflower oil and a fat or oil rich in monosaturated fatty acid dioleyl type or monooleyl disaturated fatty acid type glyceride. 2. The hand-rolled noodle according to claim 1, wherein the fat and oil rich in monosaturated fatty acid dioleyl type or monooleyl disaturated fatty acid type glyceride is palm olein.