JP7329400B2 - Method for producing noodles - Google Patents

Description

The present invention relates to a method for producing noodles.

In the production of noodles, a kneading step is usually performed in which raw material flour of noodles and kneading water are stirred and mixed with a mixer or the like to form noodle dough. Conventionally, in order to improve the texture of noodles, attempts have been made to devise kneading conditions and the composition of raw material flour. In recent years, many refrigerated cooked noodles that can be eaten immediately after opening are sold in supermarkets, convenience stores, etc., and there is a demand for improving the texture.

In Patent Document 1, when mixing and stirring the raw materials of noodles, high speed stirring (80 to 100 rpm) is performed for 4 to 10 minutes, and then low speed stirring (40 to 60 rpm) is performed for 4 to 10 minutes. It is described that the dough is aged while being stirred. In Patent Document 2, a dough raw material obtained by adding 1 to 15% by weight of raw starch to wheat flour to a Chinese noodle dough material is stirred in a semi-cylindrical bottom and in a square or radial shape with respect to the rotating shaft. In the kneading step of mixing with a horizontal mixer constituted by the provided agitator, after the dough raw material is put into the mixer, at the start of kneading, it rotates at a rotation speed such that the peripheral speed of the tip of the agitator is 1.5 m/sec or more for 1 minute or more. A method for producing noodle dough for fast-cooking Chinese noodles is described, which is characterized by kneading by kneading at a desired number of revolutions. In Patent Document 3, a rotating shaft provided with rod-shaped kneading blades protruding in all directions with a spiral phase is arranged substantially horizontally, a material supply part is formed on the upper part, and a bottom plate that can be freely opened and closed is provided on the lower part. After the unhydrated material for noodle dough such as wheat flour is put into the provided first kneading tank, from a dropping water supply device directed to the material supply unit, 40 to 60 w% of water is supplied to the material. After kneading by rotating the rotating shaft at a speed of 150 to 1000 rpm for 1 to 4 minutes, the material kneaded with water is transferred to the second kneading tank, and in the second kneading tank, the square-shaped kneading blades are set at 100 ± 1-2 minutes at a speed of 10 rpm, 1-2 minutes at a speed of 48 ± 10 rpm, 2-4 minutes at a speed of 30 ± 10 rpm, 2-4 minutes at a speed of 15 ± 2-3 rpm, 5 ± 2-4 rpm A method for mixing noodle dough is described, characterized by rotary kneading at a speed of 2 to 4 minutes.

JP-A-62-107762 Japanese Patent Application Laid-Open No. 2008-000106 JP-A-7-213214

The present invention provides a method for producing noodles, capable of producing noodles having good texture and smoothness in the throat, and having a chewy texture.

The present inventors found that by kneading the dough at a low speed and stepwise changing the low speed conditions, it is possible to produce noodles having a smooth mouthfeel, a smooth throat, and a chewy texture. Found it. The present inventor also found that the noodle-making properties of the dough and the texture of the noodles can be further improved by using kneading water at a specific temperature during the kneading of the dough.

Therefore, the present invention includes a dough preparation process comprising kneading the dough at a speed of 15 revolutions/minute or less,
The kneading of the dough at a speed of 15 rpm or less includes kneading the dough at a speed of at least the following conditions (a) and (b),
Condition (a) 15 revolutions/minute or less Condition (b) A rotation lower than the condition (a) The total time of kneading the dough at a speed of 15 revolutions/minute or less is 7 to 30 minutes,
To provide a method for producing noodles.

According to the present invention, it is possible to produce noodles having a smooth mouthfeel, a smooth texture, and a chewy texture. Also, the noodles produced according to the present invention can maintain their good mouthfeel and texture even when cooked and stored in a refrigerator.

The term “noodles” as used herein includes noodles of all shapes such as noodle strings and noodle skins. including flat pasta, etc.), dumplings, shumai, wontons, and the like. Udon is preferred as the noodle strings, and dumplings are preferred as the noodle skins. Preferably, the noodles provided by the present invention are udon. The types of noodles provided by the present invention are not particularly limited, and include raw noodles, cooked noodles (boiled noodles, steamed noodles, etc.), frozen noodles thereof, chilled noodles or chilled noodles, non-fried instant noodles, and fried instant noodles. Examples include noodles and dried noodles. Preferably, the noodles provided in the present invention are cooked noodles, more preferably chilled cooked noodles.

The raw material flour for the noodles provided by the present invention may be mainly composed of cereal flour. Examples of grain flour contained in the raw material flour include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, and oat flour, preferably wheat flour, rice flour, barley flour, waxy barley flour, and buckwheat flour. Any one of these flours or a combination of two or more thereof can be used. Preferably, the flour comprises wheat flour. The wheat flour may be one generally used for the production of noodles, and examples thereof include hard flour, all-purpose flour, soft flour, durum flour, and whole wheat flour. Any one of these wheat flours or a combination of two or more thereof can be used.

The raw material flour preferably contains starches. By including starches in the raw material flour, the texture of the noodles is further improved, especially after refrigerated storage. Examples of such starches include unprocessed starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, rice starch, and their processing (e.g., cross-linking, phosphorylation, acetylation, etherification, oxidation). , pregelatinized, etc.). Any one or a combination of two or more of the starches listed above can be used. Preferably, the starch is tapioca starch or modified starch, more preferably modified tapioca starch, and more preferably one selected from the group consisting of acetylation, etherification and cross-linking of tapioca starch. It is a processed tapioca starch processed as described above.

The content of the cereal flour in the raw material flour is preferably 40% by mass or more, more preferably 50% by mass or more, still more preferably 40 to 90% by mass, further preferably 50 to 90% by mass, based on the total amount of the raw material flour. , more preferably 50 to 80% by mass. Also preferably, 50% by mass or more, more preferably 70% by mass or more, still more preferably 90% by mass or more, and still more preferably 100% by mass of the cereal flour contained in the raw material flour is wheat flour. Part of the wheat flour may be heat-treated wheat flour (pregelatinized wheat flour, partially pregelatinized wheat flour, roasted wheat flour, etc.), but from the viewpoint of noodle-making properties (workability), the content of the heat-treated wheat flour is It is preferably 20% by mass or less in the total amount of the raw material powder. In addition, the content of the starch in the raw material powder is preferably 10% by mass or more, more preferably 15% by mass or more, still more preferably 10 to 50% by mass, further preferably 10 to 45% by mass, based on the total amount of the raw material flour. % by mass, more preferably 15 to 45% by mass. Moreover, the total content of the cereal flour and starch in the raw material flour is preferably 90% by mass or more.

The raw material flour may contain, if necessary, other materials commonly used in the production of noodles in addition to the grain flour and starch described above. Examples of the other materials include protein materials such as wheat gluten, soybean protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; oils and fats; Salt; sugars; seasonings; vitamins; minerals; pigments; fragrances; dextrin; be able to. The content of the other component in the raw material powder is preferably 10% by mass or less.

Noodle dough is prepared by adding water to the raw material flour and kneading. In the present invention, the amount of water to be added to the raw material flour may be appropriately adjusted depending on the type of noodles, etc., but is preferably 25 to 60 parts by mass with respect to 100 parts by mass of the raw material flour. As the water (kneading water), in addition to water, salt water, brackish water, etc., which are usually used, gas-containing water (carbonated water, etc.) can also be used.

The temperature of the water used for preparing the noodle dough is not limited, but is preferably 2 to 50°C, more preferably 30 to 50°C, even more preferably 35 to 50°C, still more preferably 35 to 45°C. The texture (viscoelasticity) of the obtained noodles is further improved by adjusting the temperature of the water to a temperature higher than that of ordinary kneading water, for example, in the range of 30 to 50°C. Furthermore, according to the present invention, by combining the high-temperature water addition with the kneading of the dough at a speed of 15 revolutions/minute or less, which will be described later, the reduction in workability of the dough, which has been a problem in conventional high-temperature water addition, can be improved. .

For the preparation of noodle dough, a mixer usually used for preparing noodle dough, for example, a kneading mixer (a mixer that can process the dough into a dough shape, such as a mixer with a large stirring bar or blades and a slow rotation speed), a pin mixer , a vertical mixer, etc. can be used. A kneading mixer is preferably used. Especially in the kneading step, it is preferable to use a kneading mixer. The noodles of the present invention can be produced by controlling the number of rotations of any type of equipment.

The method for producing noodles according to the present invention includes a dough preparation step of preparing noodle dough from raw material flour and water (kneading water), and the dough preparation step is performed at a low speed, and the low speed conditions are changed stepwise. Including the process of kneading the dough. More specifically, the dough preparation step includes kneading the dough at a speed of 15 revolutions/minute or less, and the kneading of the dough at a speed of 15 revolutions/minute or less is performed at least under the following conditions (a) and (b):
Condition (a): 15 revolutions/minute or less Condition (b): Including kneading the dough at a speed lower than the condition (a). If kneading is not carried out at the speeds (a) and (b), the resulting noodles will not be sufficiently improved in texture, mouthfeel and smoothness. In the present specification, the speed of mixing materials or kneading the dough in the dough preparation step is represented by the number of rotations of the stirring body (stirring rod, blade, etc.) of the mixer used for dough preparation, and the number of rotations is It represents that the speed is maintained at constant speed (fluctuation less than ±1 rev/min).

In the dough preparation process, the order of kneading under condition (a) and kneading under condition (b) may be either condition (a) first or condition (b) first. Further, as long as the kneading under the conditions (a) and (b) is alternately performed, the kneading under the conditions (a) or the kneading under the conditions (b) may be repeated twice or more. In any case, it is preferable that the kneading under condition (a) and the kneading under condition (b) are carried out successively, and there is substantially no kneading step under another condition between them. Preferably, kneading under condition (a) is followed by kneading under condition (b). As a result, the obtained noodles are improved in texture, mouthfeel and smoothness in the throat.

Preferably, the number of revolutions under condition (a) is 10 revolutions/minute or more, more preferably 15 to 10 revolutions/minute. The number of rotations under condition (b) is preferably at least 1 revolution/minute less than under condition (a), more preferably at least 3 revolutions/minute. Also preferably, the number of revolutions under condition (b) is 3 to 12 revolutions/minute, more preferably 3 to 10 revolutions/minute, even more preferably 5 to 10 revolutions/minute.

Preferably, the dough is kneaded at a speed of 15 rpm or less in the dough preparation step, after kneading under condition (a), kneading under condition (b), and then further following condition (c ):
Condition (c): Involves kneading the dough at a lower rotational speed than Condition (b). As a result, the obtained noodles are improved in texture, mouthfeel and smoothness in the throat. The rotation speed under condition (c) is preferably 1 rotation/minute or more less than condition (b), more preferably 2 to 5 rotations/minute, and still more preferably 3 to 5 rotations/minute. is. Examples of conditions (a), (b), and (c) are condition (a): 15 to 10 rpm, condition (b): 3 to 10 rpm, and condition (c): 2 to 5 rotation/minute, preferably condition (a): 15 to 10 rotation/minute, condition (b): 5 to 10 rotation/minute, and condition (c): 3 to 5 rotation/minute [however, the rotation speed is (a )>(b)>(c)]. Stirring under the condition (c) may include stirring two or more times at different rotation speeds. In that case, the second and subsequent stirrings are performed at a rotation speed lower than that of the previous stirring.

The dough preparation step is performed before kneading the dough at a speed of 15 revolutions / minute or less, preferably before kneading under the above conditions (a) and under conditions (b), whichever is earlier. Before, it may further include kneading the dough at a speed greater than 15 revolutions/minute. The kneading at a speed higher than 15 revolutions/minute is preferably carried out under conditions of 50 revolutions/minute or less and higher than 15 revolutions/minute, more preferably 50 to 20 revolutions/minute. The time of kneading at speeds higher than 15 revolutions/minute is preferably 5 minutes or less, more preferably shorter than the time of kneading under conditions (a) and (b).

Furthermore, the dough preparation step in the method of the present invention is performed at a speed higher than 15 revolutions/minute, and before kneading at a speed of 15 revolutions/minute or less, a higher speed, such as a speed higher than 50 revolutions/minute. , preferably at a speed of 60 revolutions/minute or more. Preferably, the duration of the mixing step is 5 minutes or less.

On the other hand, in the dough preparation step, the time required for the step of mixing the raw material flour and water or kneading the dough at a speed of 120 revolutions/minute or more is preferably less than 1 minute. If this is carried out for 1 minute or more, the formation of gluten in the noodle dough is inhibited, and the texture of the resulting noodles may deteriorate. More preferably, the dough preparation step does not include mixing or kneading at a speed of 120 revolutions/minute or more. More preferably, in the dough preparation step, the duration of the step of mixing or kneading at a speed of 110 revolutions/minute or more is less than 1 minute. More preferably, in the dough preparation step, the duration of the step of mixing or kneading at a speed of 100 revolutions/minute or more is less than 1 minute.

In the method of the present invention, the kneading time under condition (a) is preferably 2 to 25 minutes, more preferably 3 to 20 minutes, still more preferably 4 to 10 minutes. The kneading time under condition (b) is also preferably 2 to 25 minutes, more preferably 3 to 20 minutes, still more preferably 4 to 10 minutes. When kneading under condition (c), the kneading time is preferably 1 minute or longer, more preferably 2 minutes or longer, and the total time of kneading under condition (b) and kneading under condition (c) is , preferably 4 to 25 minutes, more preferably 5 to 20 minutes, even more preferably 6 to 10 minutes. On the other hand, the total time for kneading the dough at a speed of 15 revolutions/minute or less in the method of the present invention is preferably 7 to 30 minutes, more preferably 8 to 25 minutes, still more preferably 9 to 20 minutes. More preferably, the total time of kneading under conditions (a) and (b) or kneading under conditions (a), (b) and (c) is preferably 7 to 30 minutes, more preferably 8 to 25 minutes. minutes, more preferably 9 to 20 minutes, more preferably 10 to 15 minutes. If the total time of kneading at a speed of 15 revolutions/minute or less is shorter than 7 minutes or longer than 30 minutes, the resulting noodles are not sufficiently improved in texture, mouthfeel and smoothness. On the other hand, of the time for the entire dough preparation process in the method of the present invention (including the kneading at a speed of 15 revolutions/minute or less, the kneading at a speed higher than 15 revolutions/minute, and the mixing step), the 15 revolutions The ratio of the total kneading time at a rate of / min or less may be 50% or more, but is preferably 60% or more, more preferably 65% or more, and still more preferably 70% or more, while 85% The following are preferable. If the ratio of the total kneading time at a speed of 15 revolutions/minute or less is less than 50%, the resulting noodles are not sufficiently improved in texture, mouthfeel and smoothness.

In the method of the present invention, noodles are produced by molding the noodle dough obtained in the above-mentioned dough preparation step by a normal procedure. The method of forming the noodle dough is not particularly limited, and may be roll-making including processes such as rolling, compounding or cutting, extrusion, or a combination thereof. The raw noodles thus obtained may be further subjected to treatments such as drying, cooking, freezing, refrigerating, and combinations thereof according to conventional methods. Preferably, the obtained noodles may be provided after being cooked by boiling, steaming, or the like, and the cooked noodles may be provided in a state of being further chilled or frozen. More preferably, the noodles produced by the method of the present invention are chilled cooked noodles.

EXAMPLES In order to specifically describe the present invention, examples are described below, but the present invention is not limited to these examples.

Test example 1
All-purpose flour (Tokujaku; Nisshin Seifun) was used as wheat flour. Acetylated tapioca starch (hydrangea; Matsutani Chemical), etherified tapioca starch (Yuri 8; Matsutani Chemical), or unprocessed tapioca starch was used as the processed starch. The raw material powders shown in Tables 1 to 3 and kneading water (water temperature: 10° C.) were put into a kneading mixer (fine mixer; Takagaki Seisakusho) and mixed for 3 minutes at a rotation speed of 60 rpm. Subsequently, this was kneaded at the predetermined rotation speed and rotation time shown in Tables 1 to 3 to prepare noodle dough. Low-speed kneading was performed in the order of (a)→(b)→(c). The dough was rolled and combined with a noodle-making roll to form a noodle band, and cut out with a cutting blade (#10 square) to produce udon noodles (noodle thickness: 3 mm). The obtained udon noodles were boiled in hot water for 8 minutes, washed with water and cooled. Then, it was packed into individual servings and stored overnight in a refrigerator (4°C). 10 trained panelists evaluated the texture of the obtained chilled boiled udon noodles with sauce on them according to the following evaluation criteria, and the average score was determined. The results are shown in Tables 1-3. Tables 2 and 3 show the results of Production Example 3 again.
<Evaluation Criteria>
(texture)
5 points: Excellent in viscoelasticity compared to the control product, and extremely good.
4 points: Slightly good viscoelasticity compared to the control product.
3 points: The hardness is equivalent to that of the control product.
2 points: Slightly inferior in viscoelasticity compared to the control product.
1 point: Inferior in viscoelasticity compared to the control product.
(mouthfeel, throat)
5 points: It is very smooth compared to the control product, and it is very easy to swallow.
4 points: Compared to the control product, the product is smoother and smoother on the throat.
3 points: Equivalent smoothness and smoothness to the throat as the control product.
2 points: Compared to the control product, the skin is slightly rough and the throat is slightly inferior.
1 point: Severe rough skin compared to the control product, and poor smoothness when swallowed.

Test example 2
Refrigerated boiled udon was produced in the same procedure as in Test Example 1, except that the temperature of the kneading water was changed as shown in Table 4. 10 trained panelists evaluated the texture of the obtained chilled boiled udon noodles with sauce on them according to the following evaluation criteria, and the average score was determined. In addition, workability during noodle making was evaluated by 10 trained panelists according to the following evaluation criteria, and an average score was obtained. Production Example 2 was used as a control product for evaluation. Table 4 shows the results.
<Evaluation Criteria>
(texture)
5 points: Excellent in viscoelasticity compared to the control product, and extremely good.
4 points: Slightly good viscoelasticity compared to the control product.
3 points: The hardness is equivalent to that of the control product.
2 points: Slightly inferior in viscoelasticity compared to the control product.
1 point: Inferior in viscoelasticity compared to the control product.
(Noodle-making property)
5 points: The fabric strength and moisture retention are equivalent to those of the control product, which is very good.
4 points: Slightly inferior in fabric strength and moisture retention compared to the control product, but good.
3 points: Slightly inferior in fabric strength and moisture retention, but somewhat good compared to the control product.
2 points: Slightly inferior in fabric strength and moisture retention compared to the control product.
1 point: Remarkably inferior in fabric strength and moisturizing property compared to the control product, and unsatisfactory.

Claims (13)

A method for producing noodles,
The method comprises a dough preparation step comprising kneading the dough at a speed of 15 revolutions/minute or less;
The time for kneading the dough at a speed of 15 revolutions / minute or less is 7 to 30 minutes,
The kneading of the dough at a speed of 15 rpm or less includes kneading the dough at a speed of at least the following conditions (a) and (b):
Condition (a) 15 rpm or less Condition (b) Lower rpm than condition (a)
How . 2. The method according to claim 1, wherein kneading under condition (b) is performed after kneading under condition (a). 3. A method according to claim 1 or 2, wherein condition (b) is at least 1 rev/min less rotation speed than condition (a). 4. A method according to claim 3, wherein the number of revolutions in condition (a) is between 10 and 15 revolutions/minute and the number of revolutions in condition (b) is between 3 and 10 revolutions/minute. The method according to any one of claims 1 to 4, wherein the time of kneading the dough at a speed of 15 revolutions/minute or less is 50% or more of the time of the entire dough preparation process. The method according to any one of claims 1 to 5, wherein the kneading time under conditions (a) and (b) is 2 to 25 minutes each. The kneading of the dough at a speed of 15 rpm or less is performed under the following condition (c) after kneading under the condition (b):
Condition (c): further comprising kneading the dough at a lower rotation speed than the condition (b),
The method according to any one of claims 1-6. The method according to claim 7, wherein the kneading time under condition (c) is 1 minute or more, and the total kneading time under conditions (b) and (c) is 4 to 25 minutes. The method according to any one of claims 1 to 8 , wherein in the dough preparation step, the mixing or kneading time is less than 1 minute at a speed of 120 revolutions/minute or more. A method according to any one of claims 1 to 9 , wherein the dough contains flour and starches. The method according to any one of claims 1 to 10 , wherein the temperature of the water used for preparing the dough is 30-50°C. The method according to any one of claims 1 to 11 , wherein the noodles are udon. 13. The method according to any one of claims 1 to 12 , wherein the noodles are cooked noodles that are refrigerated and distributed.