JPS6043099B2 - Manufacturing method for raw noodles and instant noodles - Google Patents

Description

[Detailed description of the invention] The present invention provides udon, soybean noodles, Chinese tongue, macaroni,
The present invention relates to a method for producing skins of spaghetti, buckwheat, dumplings, siu mai, wontons, etc., and dim sum skins such as xiao long bao.

That is, when producing the above noodles, the degree of swelling is 3.0 to 6.0.
Regarding the method for producing noodles characterized by adding 1 to 15% by weight of processed starch powder to the noodle raw material, the purpose is to improve the ``legs'' of the noodles without deteriorating the flavor. In addition to strengthening the 'niji' and improving appetite,
To produce noodles that do not lose their pleasant taste even if left for a while after cooking. In general, the taste of noodles is much harder than the chemical aromas and flavors found in ordinary foods.
It is controlled by physical properties such as 'smoothness' and 'crispness', and these are influenced by the quality of raw flour and starch, as well as additives such as salt, brine, phosphates, and water miscibility. It also depends on factors such as quantity, rolling method, shape of noodles, and boiling (or steaming) conditions.

Traditionally, noodles made from wheat flour, starch, etc. have relatively weak ``reeds'' and ``sushi'' properties, and these noodles can be cooked by boiling, boiling, or grilling and then left unattended. When you leave it on, it absorbs water and swells, creating ``legs''.
It is very important that if you do not eat it immediately after cooking, it will lose its flavor completely because it loses its texture and becomes so-called spread, soggy, or sticky, which significantly reduces the texture. It has some drawbacks. This phenomenon occurs because wheat flour is mainly composed of so-called multi-grain grains, in which two or more wheat starch particles are bonded together with proteins, and a small amount of skin, wheat starch, etc.
Because the noodles are coarse particles containing crushed germ, there are many voids in the structure of the noodles, and in the raw state, the voids are filled with air, but when heated in water, they not only absorb water from the surface of the noodles. , the air in the voids is replaced with water, and the contact area with water becomes significantly larger, so that the entire noodle rapidly absorbs water.
The reason why it spreads (softens) easily is because the structure is porous and easily absorbs water. On the other hand, improving the texture of noodles,
In order to improve shelf life, starches with high amylopectin content such as waxy starch are being used.

Shical starch easily swells, gelatinizes, and disintegrates when heated in water, so if the amount added is too large, the ゜4 aji and ゜゜koji will be weakened, and the outflow of starch during boiling will increase, and if the amount added is small. and does not have sufficient effect. As a result of various studies to compensate for the shortcomings derived from the properties of these raw materials, the present inventors found that processed starch powder with a swelling degree of 3.0 to 6.0 was used as flour,
By adding it to noodle-making raw materials such as buckwheat flour, rice flour, and starch, and adding water, salt water, and other ingredients to this, kneading, rolling, and molding, it strengthens the ゜゜ji゜' stiffness of noodles and improves the texture. We have succeeded in improving the taste of noodles and producing noodles that retain their flavor for a long time even after cooking and do not lose their deliciousness.

That is, as in the present invention, the degree of swelling is 3.0 to 6.0.
When processed starch powder is added to noodles, the processed starch powder, which has a small change in swelling degree due to heating, fills the voids in the wheat flour structure, densifies the structure, and inhibits further penetration. Therefore, water absorption from inside the noodles during heating and cooking is reduced, and rapid elongation can be prevented, which is extremely effective. In addition, by adding the processed starch powder, the swelling and disintegration of the starch that forms the noodles is controlled, so that it is possible to prevent a decrease in the texture and to reduce the outflow of starch during boiling of the noodles. Furthermore, in raw noodles, a partial "stiffness" phenomenon or "caking" phenomenon may occur due to storage.

This phenomenon is based on the drying characteristics caused by the difference between the temperature and humidity of the outside air and the temperature and humidity of the noodles, but by adding the processed starch powder to the raw material for noodle making, such
The phenomenon of "caking" can be prevented. In other words, it has the effect of moisturizing the noodles and preventing moisture absorption, thereby stabilizing the quality of the noodles. Such effects are due to the moisturizing and moisture absorption prevention effect of the addition of the processed starch powder, such as the ability to loosen the balls of raw soba, raw udon, and raw ramen noodles, and the fact that it also helps prevent skin from sticking. 3. It is thought that it is the one who does it. The processed starch powder used in the present invention has starch particles α
After that, it is cooled and partially turned into β.

At this time, the starch preferably has a high amylose content, but the conditions for gelatinization and betaization are not particularly limited, but are not limited to 4f. That is, as mentioned above, the amylose moiety is α
It is a processed starch that has been hardened within its molecules by undergoing the steps of oxidation and β-ization, and has a swelling degree of 3.
If it is 0 to 6.0, it is possible to obtain the desired effect of the present invention, and the amount of water added, temperature conditions during gelatinization, time, equipment used, cooling conditions, drying conditions, pulverization conditions, etc. are determined as appropriate. Selectable. As a specific example, it can be conveniently produced by gelatinizing starch that has been moistened with water, followed by cooling and partially crystallizing, followed by drying and pulverizing. That is,
The moisture content of the moisture-adjusted starch in the first step varies slightly depending on the ease of operation in the next step and the quality of the final processed starch, but it is usually 30-6%, more preferably 40-55%.

The hydrated starch is kneaded using a speed kneader, paddle mixer, ribbon mixer, or the like. The humidity-controlled starch obtained in this way is then heated to a temperature of 70 to 150°C, preferably 80 to 120°C.
The gelatinization method is not particularly limited, and means such as heating and extrusion using a steam distiller, an extruder, etc. can be used. however,
It has been found that vigorously kneading the gelatinized starch during this gelatinization step and in the following steps affects the degree of swelling of the processed starch, which in turn reduces its properties, which is undesirable.

Therefore, heat gelatinization is performed using an extruder, especially an extruder with a low screw compression ratio (preferably 1:1 to 1.2:1) and at low pressure (100k9/CT).
i) Continuous extrusion and complete gelatinization is advantageous in terms of quality and process control. The gelatinized starch thus obtained is then cooled by air cooling, water cooling, refrigeration, freezing, or the like to crystallize a portion of the gelatinized starch. In this cooling process, the product temperature is 20℃.
Thereafter, the starch is cooled to preferably 10° C. or below, and kept at a low temperature for a suitable period of time in order to crystallize a portion of the gelatinized starch and obtain a starch having the above-mentioned degree of swelling. The holding time is correlated with the cooling temperature and is not constant, but for example, it is about 2 hours at 15°C and about 3 hours at 5°C. In this way, the special dough is then dried and powdered. In order to improve the drying efficiency, it is coarsely crushed and then dried to a moisture content of about 6 to 15° C., for example, fluidized drying.

The drying temperature, especially the temperature at the initial stage of drying when the water content is high, affects the degree of swelling of the final product, and it is important to dry at a product temperature of 80°C or lower, preferably 60°C or lower. The raw material processed starch powder of the present invention can be obtained by pulverizing the dried product obtained as described above to an appropriate particle size, for example, about 60 to 300 mesh. In the present invention, the degree of swelling is 3.0 to 6.
．． However, if the degree of swelling is outside this range, the effect of improving the physical properties, color tone, storage stability, etc. of the noodles will be lacking, and this will be the same as when using raw starch flour, for example. You can only get the product.

Unable to achieve the desired effect. <Swelling degree measurement method> 50ml of water was added to the starch sample 1y that passed through 150 mesh and dispersed, and after stirring and shaking in a constant temperature bath at 30°C,
Centrifuge (3000 rpm, 11 min.) and separate into gel layer 1 and supernatant layer.

Next, the weight of the gel layer is measured, and this is designated as a. Next, the gel layer was dried (105° C., 4 hours), and its weight was measured and designated as b. The degree of swelling is expressed as a/b. The processed starch powder is preferably added in an amount of 11 to 15% by weight based on the raw material for noodle making.

In other words, if the amount added is too small, it goes without saying that no significant improvement effect can be expected;
%, for example, in buckwheat noodles, the characteristic texture of buckwheat (buckwheat noodles) in terms of crispness and texture will deteriorate2, and in udon noodles, it will become slimy, resulting in changes that are unique to each type of noodle. The optimum range is 1 to 15%, as this may impair the texture or reduce the yield. The origin of such processed starch powder used in the present invention does not matter; for example, raw starch of underground violet starch such as potato, sweet potato, and tapioca, above-ground starch such as wheat, corn, and rice, and physical starch are used in the present invention. , chemically or biologically treated peaches, or one or a mixture of two or more of them! Good too.

However, it is economically advantageous to use starch powder processed from raw starch, since it can be sufficiently effective.

It goes without saying that other quality-improving powders, seasonings, spices, etc. that are generally used for noodles can also be used in combination. The following is an example based on a comparative test.
The present invention will now be described in detail.

Example 1 Raw materials were mixed and kneaded according to the formulations shown in Table 1 below, and then rolled, cut, and boiled using a conventional noodle-making method.

The cutting blade was 1 hour, and the boiling time was 1 hour. U.S. product name: Ajinomoto KK processed starch, swelling degree 4.6 "Production method of high soft starch: Add water to cornstarch to prepare a 40% cornstarch slurry, keep the temperature of the middle part of the extruder at 100℃ and continuously The product was extruded, cooled, left overnight in a refrigerator at 5°C, then cut, dried in a tray dryer at 60°C for 1 day, and ground into 100 mesh bath products using a pin mill. Each of the samples 1 to 3 was tasted with animal sauce cooled in cold water for 10 minutes.

The sensory test was conducted using a scoring system by 10 people.
As a result, as shown in Table 2, the shi\isosho addition group had improved appearance (white color, gloss) and chewy noodles, and was overall preferred.

Further, the boiled noodles were placed in a plastic bag and stored at 5°C for 3 days. Heat it for 1 minute after storing it for 3 days in a hot water bath.
A sensory test was conducted in the same manner as above.

``The high-softyo-added area showed improved storage stability with less loss of texture after storage.

Example 2 Raw buckwheat noodles were produced according to a conventional method using raw materials having the formulations shown in Table 4 below.

Four stages were used for rolling, and a one-man cutting blade was used for cutting. Each of the samples 1 to 3 was placed in a plastic bag and stored at 5°C for 20 days, and the moisture content in the center and outer periphery of the buckwheat balls was measured.

The measurement results are shown in Table 5. As a result, the difference in moisture between the center and the outer periphery of the non-Isoftyo group after 20 days of storage was as large as 2%;
．． It is small at 4%. Visual observation also showed that the additive-free product had a dry white outer periphery and a moist mass in the center, whereas the product containing Shi~Isoftho was uniform. In addition, these raw buckwheat noodles were boiled in a boiling water bath for 7 minutes, cooled, and seasoned with sauce.A sensory test was conducted by a panel of 10 people using the same scoring method as in Example-1. As shown in Table 6), the buckwheat to which isofyo was added had firmness and crispness, and was well-liked.

In other words, adding Iraito to soba increases its storage stability. Example 3 Raw materials having the composition shown in Table 7 were rolled and cut according to a conventional method (cutting blade 2 meters), heated with steam for 3 minutes, then molded, and heated at 135 to 140°C for 2 hours in 9 circles. Instant noodles were prepared by heating and dehydrating in oil.

Each sample 125y of Nos. 1 to 3 was heated in an 800 ml boiling water bath, and the hot water reconstitution state was examined.

Further, 50 TnL of the boiled solution was evaporated to dryness, and the evaporated product was quantified to determine the weight of the eluate from the boiled solution. That is, as shown in Table 8, when Isocho was added, the amount of solids in the boiled liquid decreased and the turbidity became less.

Also, the speed of reconstitution with hot water became slower. I soaked the instant noodles in hot water for another 5 minutes, drained them, and dipped them into the soup.

The sensory evaluation was carried out by a panel of 10 people using the same scoring method as in Example-1. In other words, the instant noodles to which Isocho was added had better hardness, elasticity, and spread than the control without additives, and had a more favorable texture.

Example 4 Raw materials having the composition shown in 1 below were put into a horizontal stirring mixer and mixed and kneaded for 6 minutes at a rotational speed of 70 r''Pm to prepare tow.

Next, the tow is rolled through a rough-sizing machine and a composite machine, and then the rough-sizing noodle strip is passed through a rolling machine and thoroughly kneaded and rolled to a thickness of 1. - It was made into a noodle strip and then molded into a gyoza skin about 6cm in diameter. The physical properties of the Gyoza skin (raw) produced as described above, the skin steamed in a steamer, and the skin left for one day after steaming were measured using a rheometer (Fudo Kogyo KK).
(manufactured by).

In addition, the texture of the steamed skin was evaluated through a sensory test. The results are shown in Table 11. In other words, the physical properties of the skin to which Isofyo was added were moderate in hardness and elasticity compared to the control, so it was easy to wrap the filling and was good for forming into a gyoza.

Also, by adding isojo (steamed skin), it has a soft and elastic texture. Furthermore, when the vegetables were stored after steaming, aging was delayed compared to the control group. Example 5 Raw materials having the composition shown in the first method below were put into a powder mixer and mixed and kneaded at 70 rotations for 5 minutes to prepare tow.

Then, after rolling the tow through a roughing machine and a compound machine,
Pass the roughly shaped noodle strip through a rolling machine and knead it well to a thickness of 1.
The noodle strips were made into noodle strips, and then formed into the wrappers of xiao long bao with a diameter of about 8 cm. Wrap the so-produced skin in the shape of a bun with the bean paste of the composition shown in Section 1, and then heat it in a steamer over high heat for 70 minutes.
Steamed for a minute to obtain xiaolongbao.

At that time, I put the red bean paste in the refrigerator and made it into a sharpette shape, then wrapped it up and quickly steamed it before it melted. The xiao long bao was tasted immediately after steaming and after being left for 3 minutes with the lid on.
The sensory test was conducted by an experienced panel, focusing on the texture of the skin, using a 5-point scoring system. From the above results, the skin of xiao long bao to which Isoftho was added was clearly superior to the skin to which it was not added, in terms of elasticity and texture immediately after steaming and after being left for 3 minutes, demonstrating the effect of the addition. Ta.

Claims (1)

[Claims] 1. When producing raw noodles or instant noodles using wheat flour as raw material,
Processed starch powder with a swelling degree of 3.0 to 6.0, obtained by heating, gelatinizing, cooling, drying and pulverizing starch, is added to the raw material for noodle making at a ratio of 1 to 1
A method for producing raw noodles and instant noodles characterized by adding 5% by weight.