JPH0714326B2 - Noodle production method - Google Patents

Description

The present invention relates to a method for producing noodles, and more specifically, it has a quick and smooth aubergine or steamed finish and a soft and good texture, and is aubergine or steamed. The present invention relates to a method for producing noodles, which can maintain an excellent texture for a long time.

(Prior Art) Many methods for improving the quality of noodles have hitherto been proposed according to the purpose. As an attempt to improve the quality of noodles by adding starch to the raw material powder, for example, a method of adding 1 to 20% of waxy cornstarch to the raw material powder to give the noodles a transparent feeling and a smooth and elastic texture. (JP-A-48-7342
No.), a method for producing noodles having excellent smoothness and good texture in hot water by adding pregelatinized starch to raw material powder (JP-A-59-74961), high amylopectin starch and flour , Which is equivalent to 5 to 50% by weight of the amount used, is preliminarily hydrolyzed and heated to a starch gelatinization product, and then the remaining starch, salt, water, etc. are added to make raw noodles by a conventional method. Manufacture of fried noodles with a good texture, which retains the texture immediately after brewing even after a long period of time and is rich in viscoelasticity. Method (JP-A-61
-31054) etc. In addition, addition of sugar alcohols has been conventionally proposed especially for the purpose of improving the color tone of noodles (for example, JP-A-60-256355). In addition, particularly in dumplings and raw noodles, the heat retention is enhanced and the water activity is improved. Has been used for the purpose of reducing the storage stability and improving the storage stability.

(Problems to be solved by the invention) Originally, delicious noodles are to eat raw noodles immediately after being heat-processed and converted into alpha, but normally, commercially available noodles require a long time in the distribution process. Therefore, the actual situation is that the texture is significantly deteriorated during this period. The normal distribution period of simple packaged eggplant noodles is generally about 4 days after the production, but the eggplant noodles produced by using the starches such as waxy cornstarch have a smooth and elastic texture immediately after the production. However, after 30 to 60 minutes, the quality deteriorates rapidly, and the excellent texture characteristics are almost lost. Also,
The method described in Japanese Patent Laid-Open No. 61-31054, which should be seen in terms of the effect of maintaining the texture immediately after simmering for a long time, has a drawback that the operation is complicated.

The present invention solves the above-mentioned problems and enables the production of noodles of good quality, which has a soft texture and can maintain the texture immediately after production, especially for a long time.

(Means for Solving Problems) As a result of intensive studies to solve the problems of the conventional eggplant noodles or steamed noodles, the present inventors have found that 50 to 95 parts of flour and starch are used as raw material powders. 5 to 50 parts of the mixture is used, and 1 to 10 parts of sugar alcohol and, if necessary, appropriate amounts of auxiliary materials such as salt, starch, pigment, vegetable protein and the like are added, and the raw material is produced by kneading with water. Noodles with a moisture content of 70% or less, especially 56
The inventors have found that the above problems can be solved by raising the content of the syrup to be 65%, and completed the present invention.

The present invention will be described in detail below.

As the noodles to be the subject of the present invention, various types such as eggplant udon, eggplant buckwheat, eggplant and steamed Chinese noodles, barley noodles in which a part or all of the flour is replaced with milled flour other than wheat flour, rice flour noodles, hato noodles Mention may be made of noodles, but it is particularly suitable for products with relatively thick noodles such as udon.

As the starch used in the present invention, various starches such as corn starch, wheat starch, potato starch, tapioca starch, sweet potato starch, and modified starch obtained by subjecting these to alpha, oxidation or cross-linking treatment can be used. ,
In particular, reed corn starch, so-called waxy cornstarch, is excellent in the texture improving effect of noodles and is a preferable material.

In the present invention, the use of sugar alcohols in addition to the starches is an essential requirement. Known sugar alcohols such as sorbitol, maltitol, hydrogenated starch syrup and the like can be used for this, but in particular, a reduced product of a branched oligosaccharide having an α-1.6 bond (such as S-500 manufactured by Niken Chemical Co., Ltd.) However, it is excellent in terms of effect and is preferable. These starches and sugar alcohols are used in an amount of 5 to 50 parts of starch, 50 to 95 parts of starch, 1 to 10 parts of sugar alcohol, more preferably 15 to 30 parts and 70 to 85 parts of starch, respectively. Two
-5 parts is suitable, and within this range, a particularly excellent texture improvement and aging delay effect can be obtained.

In the present invention, vital gluten as an auxiliary material, if necessary,
Vegetable protein such as soybean protein can be used, and particularly vital gluten is effective for strengthening the viscoelasticity of noodles.

In the present invention, if necessary, salt, brine and pigment sugar are added as auxiliary materials, and water is added for mixing. When mixing, water must have a total water content of 25% or more, and if the water content is less than this, the noodles after mashing will be powdery and noodles with a good taste will be obtained. I can't. Generally, the recommended amount of water is such that the total water content is 32 to 40%. Within this range, the better the amount of water, the better the noodles obtained.

The noodle dough that has undergone the mixing process as described above is layered and rolled by a conventional method and cut into noodle strips using an appropriate cutting blade to obtain raw noodles. In addition, when making noodles, if the dough and / or noodle strips are aged for 30 to 60 minutes, more preferable noodles can be obtained.

Raw noodles obtained by the above, the raw noodles are put into boiling water and boiled, or steamed by contacting with steam while appropriately sprinkling water, but in any case, the water content of the noodles shortly after treatment Is 50% or more and 70% or less, more preferably 56 to 65%. When the water content exceeds 70%, the elasticity of the noodles is lost and the taste and texture become significantly poor. The treatment time for this depends on the thickness of the noodle strips, the water content, etc .;
In the example of boiled raw udon cut with No. 0 cutting blade, it is 3 ~
It took about 5 minutes. In addition, the water content of aubergine noodles washed with water after washing and immersed in a chemical solution such as an organic acid solution has a water content of 1 to 3% for thick noodles such as noodles and 2 for thin noodles such as buckwheat noodles. ~ 6% higher.

In addition, if the brewing time is compared with udon noodles of the same shape as the above by the conventional method, it is prepared for 20 to 30 minutes in the case where only ordinary wheat flour is prepared, and 5 to 20% of the wheat flour is replaced by waxy corn starch. Even in the case of the above, it takes 10 to 20 minutes, and in the present invention, the energy saving effect due to the shortening of the swelling time becomes great.

In order to improve the shelf life, PH prepared by immersing the noodles that have been boiled or steamed in an organic acid or a mixed solution of organic acid and ethanol prior to packaging, or heat treatment after packaging You can

The eggplant udon obtained according to the present invention can be easily eaten by returning it to boiling water for 2 to 4 minutes, and appropriately arranging soup and ingredients.

EXAMPLES Examples 1-3 and kneading starts mixed material of Control Example 1-2 Table 1 ▲ B _^'e ▼ 5 of saline 34 parts by weight while pouring was carried out for 15 minutes mixing. The sugar alcohols were used by dissolving them in saline in advance. The kneaded dough was compounded and rolled by a noodle-making roll by a conventional method, and a noodle strip having a final thickness of 2.8 mm was cut out with a cutting edge angle of 8 to prepare raw udon.

This raw udon was boiled in boiling water so that the water content of the noodles became 64%, washed with water, housed in a polyethylene film, and stored in a refrigerator at 5 ° C. After one day and one night, this was boiled in boiling water for 3 minutes and subjected to a sensory test as udon. The results are shown in Table 2.

In the conventional products, Controls (1) and (2), in order to be able to eat by cooking with hot water for about 3 minutes,
It is necessary to sufficiently raise the raw noodles until the water content of the noodles reaches about 75%, but with the noodles according to the present invention in which starch and sugar alcohol are used in combination, the restorability at the time of cooking is fast. The water content of the noodles can be kept below 70%, and the time required for boiling is significantly shortened.

A particularly important effect of the present invention is that the deterioration of quality after mashing is significantly delayed, and even if the mashed eggplant is stored for a long time, the noodles having a good texture can be obtained by cooking at the time of eating. Moreover, the noodle elongation of the present invention is significantly delayed after cooking, and the texture immediately after cooking can be maintained for at least 10 minutes after cooking. These effects were particularly remarkable in the group in which the waxy corn starch and the reduced product of branched oligosaccharide (S-500) were used in combination.

Test Example 1 Raw noodles obtained by the product (3) of the present invention in the preceding paragraph were fried at different times, stored in the refrigerator for 3 days and nights according to the above paragraph, and then cooked in boiling water for 3 minutes to prepare a sensory test. I served. The relationship between the water content of noodles when fried and the quality of noodles when eating,
It is summarized in Table 3.

As can be seen in Table 3, the moisture content of the noodles is 56-
It was clarified that the range of 65% can maintain a good taste and texture for a long time after simmering. In addition, the noodles produced in this manner also had a very slow elongation after cooking. Such a phenomenon was observed in almost the same manner in other noodles including fine products such as buckwheat noodles and Chinese noodles.

Example 4 820g, Waxy Corn Starch (Ajinomoto Co., Inc. “A
Z ") blended 150g and vital gluten (Showa Sangyo Co., Ltd. Powder Group A) 30 g, was dissolved in advance maltitol (manufactured by Nikken Chemicals Co., Ltd. Marubitto) 40g ▲ B _^'e ▼
Mixing was performed while adding 400 g of the saline solution of No. 5, and raw noodles were obtained by the same procedure as described in Examples 1 to 3 and Comparative Examples 1 to 3 below. This raw noodle is boiled in boiling water for 8 minutes and washed with water to make a 65% water-boiled noodle.
It was immersed in a solution containing 5% and ethanol 0.3% at 50 ° C for 30 seconds, housed in a heat-resistant packaging material, and heat-sterilized in hot water at 95 ° C for 30 minutes. The moisture content of the complete packaged eggplant udon obtained as described above was 68% and the pH was 4.5. After storing this fully packaged eggplant udon at room temperature for 1 month, I ate it as roasted udon in a frying pan, and it has a soft texture,
It was found that the quality deterioration after manufacturing was small. The product had a slow texture deterioration after cooking.

Experimental Example 5 Wheat flour (Showa Sangyo Co., Ltd. Chinese noodle flour "Ryushu") 850 g and tapioca starch (Matsuya Chemical Co., Ltd., weakly oxidized) 150 g were added to this, and branched oligosaccharides were added. 50g of reductant (S500, manufactured by Nikken Chemical Co., Ltd.) and powder (5g) of water (“Hanaji” manufactured by Taiyo Kagaku Kenkyusho Co., Ltd.) dissolved in 300g of ▲ ^' _e ▼ 5 salt solution Do the mixing,
The final thickness of 1.5m after composite and roll rolling according to the following ordinary method
I made a noodle band of m and cut it out with a cutting blade with a round tooth number 20 to make raw noodles for yakisoba. The raw noodles were steamed in a steamer for 4 minutes, sprinkled with water, steamed for another 4 minutes, washed with water, cooled, and packaged. The water content of the noodles at this time was 58%. When stored in the refrigerator for 1 day and cooked in yakisoba for tasting, the viscoelasticity was good and the texture immediately after cooking was maintained for at least 10 minutes after cooking.

Example 6 500 g of barley flour, 400 g of wheat starch, and 100 g of vital gluten (same as above) were mixed, and 80 g of a branched oligosaccharide reduced product (S-500 manufactured by Niken Chemical Co., Ltd.) was dissolved in the salt of Be'5. water
340 g was added and mixed, and then processed by a conventional method to produce barley noodles with a 12th cutting edge and a 2.0 mm thick noodle. Boil this in boiling water for 4 minutes and wash it with water to make a fried noodle with 61% water content.
It was packed in a polyethylene film and stored in a refrigerator. 1
After the day, it was boiled with boiling water for 3 minutes, washed with water, cooled, and tasted as tsukemen.

This product was remarkably excellent in texture and smoothness as compared with the control product to which the branched oligosaccharide reduced product was not added. In addition, the texture of this product was slightly reduced even after 10 minutes from cooking.

(Effect of the invention) The present invention, even if stored for a long time after being boiled or steamed,
This makes it possible to produce good quality noodles by reproducing the good texture and taste just after brewing by heating and cooking at the time of eating, and further significantly delaying the aubergine elongation at eating. In addition, the noodles according to the present invention can significantly shorten the boil-up time, which is very effective for energy-saving noodles.

Claims (3)

[Claims] 1. 50 to 95 parts of flour, 5 to 50 parts of starch, 1 to 10 parts of sugar alcohol, and if necessary, an appropriate amount of salt, starch, pigment,
A method for producing noodles, characterized by adding raw materials such as vegetable protein, raw noodles produced from a dough mixed with water and kneading or steaming so that the water content of the noodles is 70% or less. . 2. The method for producing noodles according to claim 1, wherein waxy corn starch is used as the starch and a branched oligosaccharide reduced product having an α-1,6 bond is used as the sugar alcohol. 3. The method for producing noodles according to claim (1) or (2), wherein the water content of the noodles is 56 to 65%.