JP6431503B2 - Method for producing cooked noodles - Google Patents

Description

The present invention relates to a method for producing cooked noodles provided at convenience stores and the like, and more particularly, to a method for producing cooked noodles that can be used for food without deterioration of the texture even after a certain period of time.

  In cooked noodles provided at convenience stores and the like, they are usually eaten after a certain period of time has elapsed since manufacture. In this case, there is a problem that the noodles become soft and the texture deteriorates.

  In order to solve such problems, conventionally, “cold noodles and a method for producing the same” disclosed in Patent Document 1 are known.

  This `` cold noodles and method for producing the same '' disclosed in Patent Document 1 uses wheat flour as a raw material as a main raw material, and is mixed with etherified starch and alginic acid added thereto with mixing water, After extruding or kneading under vacuum to make a noodle string, the above problems are solved by boiling with calcium-containing boil so that the water content is slightly higher than that of general cooked noodles.

JP 2013-183688 A

However, “cold noodles and method for producing the same” disclosed in Patent Document 1
1) Use a blend of etherified starch and alginic acid 2) Boil with calcium-containing boiled liquid is an essential component, and without these components, the noodles will become soft and satisfactory over time I couldn't get the right texture.

Therefore, an object of the present invention is to provide a method for producing cooked noodles that has a simple configuration and can be used for food without deterioration of texture even after a certain period of time has elapsed.

To achieve the above object, a method of producing cooked noodles of the first aspect of the present invention is Rutotomoni added hot water above 92 ° C to noodle material powder comprising starch, a high vacuum of more than 98kPa gauge pressure A noodle dough is produced by kneading, noodles are produced from the produced noodle dough, the noodles produced are boiled and then packed.

The invention of claim 2 is characterized in that, in the invention of claim 1 , the noodle raw material powder contains 30% or more buckwheat flour.

According to a third aspect of the present invention, there is provided a method for producing cooked noodles comprising a step of adding hot water of 92 ° C. or higher to a noodle raw material powder containing starch, and a high n A step of producing a noodle dough by kneading under vacuum, a step of making noodles from the generated noodle dough, a step of boiling the noodles made of noodles, and a step of packing the noodles boiled up It is characterized by including these.

According to the present invention, Rutotomoni added hot water above 92 ° C to noodle material powder comprising starch, to produce a noodle dough kneaded in a high vacuum of more than 98kPa gauge pressure, from noodle dough, which is the product The noodles are made into noodles, and the noodles made with noodles are boiled and then packed into packs, so that even after a lapse of a certain period of time with a simple structure, the texture can be served without deterioration. A method for producing cooked noodles can be provided.

FIG. 1 is a flowchart for explaining an embodiment of a method for producing cooked noodles according to the present invention. FIG. 2 is a graph comparing the breaking strengths when hot water is used as the kneaded water and when normal kneaded water is used in the method for producing cooked noodles according to the present invention. FIG. 3 is an electron micrograph comparing the composition change between the case where hot water is used as the kneaded water and the case where normal kneaded water is used in the method for producing cooked noodles according to the present example. FIG. 4 is a graph comparing the breaking strength between the case of kneading under a high vacuum and the case of kneading under a normal vacuum in relation to the method for producing cooked noodles according to this example. FIG. 5 is a graph comparing the dough density when kneaded under a high vacuum and when kneaded under a normal vacuum with respect to the method for producing cooked noodles according to this example.

  Hereinafter, embodiments for carrying out the present invention will be described in detail with reference to the accompanying drawings.

  In the examples shown below, “hot water” used for the kneaded water is one having a temperature of 92 ° C. or higher, and “high vacuum” means a vacuum degree of 98 kPa (here, the atmospheric pressure is “ A gauge pressure of “0” is used, and “−” is omitted).

  Further, in this example, soba noodles such as zaru soba are assumed as cooking noodles, so that “noodle raw material powder” containing 30% or more of soba flour was used.

Now, in the method for producing cooked noodles of this embodiment,
1) Use hot water as the kneading water 2) The noodle raw material powder is kneaded under high vacuum.

  That is, in the conventional method for producing cooked noodles, about 15 ° C. was used as the kneading water, but in this embodiment, 92 ° C. hot water is used as the kneading water. Here, the reason for using hot water of 92 ° C. is that, during this kneading process, a portion of the starch contained in the noodle raw material powder is gelatinized and swollen to increase the hardness and stickiness of the produced cooked noodle. Because.

  Further, in the conventional method for producing cooked noodles, even when vacuum is used in the kneading process, the degree of vacuum is about 94 kPa, but in this example, noodles under a high vacuum of 98 kPa, which is not conventionally used, are used. The raw material powder is kneaded. Here, the reason for kneading the noodle raw material powder under a high vacuum of 98 kPa is to increase the density of the dough produced in this kneading process and increase the hardness and stickiness of the cooked noodles produced. is there.

  FIG. 1 is a flowchart for explaining an embodiment of cooked noodles and a method for producing the same according to the present invention.

  In this example, in order to increase the hardness and stickiness of the noodle dough using 92 ° C hot water as the kneading water, for example, wheat flour containing 30% or more buckwheat flour and containing starch, etc. Is used as noodle raw material powder.

  First, a suitable amount of hot water at 92 ° C. is added to the noodle raw material powder containing the starch (step 101). Then, the noodle raw material powder to which hot water is added is kneaded under a high vacuum of 98 kPa to produce a noodle dough (step 102). An apparatus for kneading noodle raw material powder under this high vacuum can be realized by improving a known vacuum kneading apparatus.

  Next, noodles are made from the generated noodle dough (step 103). A well-known noodle making machine can be used for the noodle making.

  Thereafter, the produced noodles are boiled for a predetermined time (step 104) and packed in a desired pack (step 105), thereby completing the production of the cooked noodles.

  FIG. 2 relates to cooked noodles and a method for producing the same according to the present example, and the breaking strength (hardness) when hot water (92 ° C.) is used as the kneaded water and when normal kneaded water (15 ° C.) is used. This is a graph comparing the stickiness). In this comparison, the breaking strength (hardness, stickiness) of the noodles that have passed for one day after boiling the noodles is compared.

  As is apparent from FIG. 2, when hot water of 92 ° C. is used as the kneading water, the noodles have a significantly higher hardness and stickiness than when using normal kneading water (15 ° C.). You can see that it is maintained.

3 (A) and 3 (B) relate to a method for producing cooked noodles according to the present embodiment, when hot water (92 ° C) is used as the kneaded water and when normal kneaded water (15 ° C) is used. It is an electron micrograph (1000 times) which compares a composition change with these. In this comparison, the dough after 3 minutes after mixing with hot water (92 degrees C) and normal water (15 degrees C) as the mixing water is compared with an electron micrograph. did.

  As is clear from FIG. 3 (A), when 92 ° C. hot water is used as the kneaded water, starch is partly swollen as shown by the arrows, which indicates the hardness and stickiness of the noodles. It is thought that this is the reason for increasing and maintaining

FIG. 4 is a graph comparing the breaking strength between the case where it is kneaded under high vacuum (98 kPa) and the case where it is kneaded under normal vacuum (94 kPa), with regard to the method for producing cooked noodles according to this example. These are the graphs which compared the noodle dough density with the case where it knead | mixes under a high vacuum and the case where it knead | mixes normally under a vacuum regarding the cooking noodle which concerns on a present Example, and its manufacturing method. In the comparison shown in FIG. 4, the breaking strength (hardness, stickiness) of the noodles that have passed one day after boiling the noodles is compared.

  As shown in FIG. 5, when kneaded under high vacuum (98 kPa), the noodle dough density is higher than when kneaded under normal vacuum (94 kPa), and as is clear from FIG. It can be seen that when kneaded under high vacuum (98 kPa), the hardness and stickiness of the noodles are maintained at higher values than when kneaded under normal vacuum (94 kPa).

It should be noted that the present invention is not limited to the above-described embodiments, and many modifications can be made by the ordinary creation ability of those skilled in the art within the scope of the technical idea of the present invention. For example, the present invention can be applied not only to soba noodles such as soba noodles but also to noodles such as pasta.

Claims (2)

A method for producing cooked noodles that are sold at convenience stores, etc.
Rutotomoni added hot water above 92 ° C to noodle material powder comprising starch and kneaded under a high vacuum of more than 98kPa gauge pressure produces a noodle dough,
A method for producing cooked noodles , wherein noodles are made from the generated noodle dough, the noodles made from the noodles are boiled and then packed . The method for producing cooked noodles according to claim 1, wherein the noodle raw material powder contains 30% or more buckwheat flour.