JPH0767370B2 - Chinese noodle and its manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to Chinese noodles containing konjac jelly and a method for producing the same.

In the present invention, by mixing konjak jelly with the raw material for Chinese noodles to form a noodle dough, it is possible to produce Chinese noodles having extremely strong stiffness.

Therefore, it is greatly liked by strong Chinese noodle lovers.

(Prior Art and Problems) Generally, Chinese noodles are manufactured by adding brackish water to flour and mixing them well to prepare noodle dough.

In addition, there are various thicknesses of Chinese noodles such as thick ones and thin ones, and in general, those having any thickness tend to prefer strong ones.

However, it has been quite difficult to make Chinese noodles that are strong and that retain their strength even after boiling for a while, even with a sufficient kneading technique.

(Means for Solving Problems) The present inventor has conducted earnest research for a Chinese noodle that still retains the strength of the waist even after being boiled, and as a result, by mixing the konjak jelly, the noodle having the strength of the waist can be obtained. I was able to get it.

In the present invention, konjak jelly is mixed at the time of mixing the Chinese noodle raw materials to form a dough, which is used as noodle strings, and by making it Chinese noodles, it is extremely strong and can be made into Chinese noodles that are difficult to stretch even after boiling. It was made.

In the konjak jelly used in the present invention, water is added to konjak powder to swell and dissolve it, and then basic amino acid, basic salts or a mixture of both are added and mixed; or basic amino acid, basic salts or a mixture of both are added in advance. It is produced by adding mixed water to konjak flour; or by premixing konjak flour with basic amino acid, basic salt or a mixture of both, and then adding water to the mixture, swelling and dissolving, and heating and cooling. It

The konjak flour used here may be konjak potato, dried konjak potato, pulverized, or purified konjak potato.

The basic amino acid to be used usually includes arginine, histidine, lysine, citrulline, ornithine, etc., alone or in combination. Particularly preferred is arginine or lysine.

The amount of basic amino acid used is 1.25 to konjac flour
15% by weight is good.

By using a basic amino acid, it is possible to take advantage of the fact that the basic amino acid has a high pH buffering property and is stable.
pH is obtained, and jelly with stable quality is obtained,
It is possible to obtain the advantage that konjak jelly that is alkaline but has no alkaline taste and has a good taste can be obtained.

As the basic substance, organic acid salts such as sodium citrate, sodium tartrate, sodium malate, sodium acetate, sodium lactate and sodium succinate are usually used, and sodium polyphosphate, sodium pyrophosphate, sodium metaphosphate and phosphoric acid 2 ~ 3 sodium,
Phosphates such as potassium polyphosphate, potassium pyrophosphate, potassium metaphosphate, and 2-3 potassium phosphate, and carbonates such as sodium carbonate, sodium, sodium hydrogen carbonate, potassium carbonate, calcium carbonate, magnesium carbonate, and the like,
And potassium sulfate, sodium sulfate, calcium sulfate,
Sulfates such as magnesium sulfate and sodium hydroxide,
A single or a mixture of potassium hydroxide and the like is included.
As in these examples, any basic food grade salts can be used as the basic salts of the present invention.

In addition, you may combine each acid or acidic salt for giving a buffer effect, and may be used in the combination used as pH finally becoming alkaline. Acids and basic salts in that case include citric acid, tartaric acid, malic acid, acetic acid, lactic acid,
Phosphoric acid, monosodium phosphate, monopotassium phosphate, etc. are used. The amount used is 0.01-5% by weight based on konjac flour
Good to use.

By using basic amino acids and basic salts in combination,
Although the basic amino acid has a high pH buffering property and a stable pH can be obtained, it is difficult to set the pH value arbitrarily and the pH buffering property of the basic salt is low, but the pH can be arbitrarily adjusted by selecting the substance. It was possible to manufacture a uniform konjak jelly by facilitating the setting of pH, facilitating the pH setting, suppressing the fluctuation of pH depending on the raw material and water used.

The konjak jelly used in the present invention is different from the so-called konjak paste obtained by swelling konjak powder with water. It is also different from konjac gel obtained by adding alkali and heating. This konjac jelly has an intermediate property between the two.

Next, a method for producing konjac jelly will be described. First, 20-40 times water is added to konjak flour to swell and dissolve. Add the basic amino acid, basic salt, or a mixture of both, of this konjak paste and mix well. Alternatively, a basic amino acid, a basic salt, or a mixture of both are mixed and dissolved in 20 to 40 times as much water as konjak flour, and the konjak flour is swollen and dissolved by this dissolution. Further, as an alternative method, konjak flour is premixed with a basic amino acid, a basic salt or a mixture of both, and then 20 to 40 times water of konjak flour is added and mixed to swell and dissolve; swelling and konjak paste Is heated under alkaline conditions and then cooled to obtain the intended konjac jelly.

The heating temperature and time are adjusted according to the concentration of salt used, pH, and the desired physical properties of konjac jelly. If the pH of konjac paste is high, the heating time is short, and if the pH is low, the heating time is long.

This konjak jelly needs to be heated under alkaline conditions, and the pH of the konjak jelly obtained after cooling is 8.0-1.
PH to be in the range of 0.5, preferably 8.2-10.0
It is desirable to adjust and heat.

Also, in this case, the heating temperature is 60 to 95 ° C, and the heating time is 5 to 21 ° C.
A combination of conditions of 0 minutes is selected.

The preferred combination of pH, temperature and time is that the konjak jelly obtained after cooling has a pH of 8.0 to 10.5, preferably pH.
Should be selected so as to fall within the range of 8.2 to 10.0. Therefore, it is desirable to find the optimum combination of them in preliminary experiments.

This heating is finished before the konjac paste gels.
If it exceeds the proper heating conditions, the konjak paste becomes a gel and loses the compatibility with other components, which is a characteristic of the konjak jelly of the present invention. Further, if the heating conditions are low, the gelation ability by reheating cannot be obtained, and the paste is in the pasty form forever, and the food material is the same as that obtained by swelling konjac paste in water.

After heating, it is necessary to cool rapidly to stop the reaction, and if this operation is omitted, the konjac paste will turn into a gel.

The konjak jelly obtained has a pH of 8.0 to 10.5, preferably 8.2 to 10.0. When the pH exceeds 10.5, it becomes normal konjak, which makes it difficult to mix it with other foods, and it has a pH of 8.
When it is less than 0, it is not preferable because when it is mixed with other foods, it remains as a paste and does not harden, which lowers the commercial value.

In the present invention, the mixing of konjac jelly can be applied to various Chinese noodles.

The konjak jelly is preferably mixed with the konjak jelly when the brine is added to the flour.

Konjac jelly itself has the property of gelling by stirring or heating, and by making it a strong alkali, it makes a stronger gel. During the production of Chinese noodles, brine is added to the noodle dough to create a strong alkalinity to make the noodles firm, but by adding konjak jelly in this, the konjak jelly will produce a stronger gel due to the alkaline caused by the brine. As a result, the firmness of the noodles will be strengthened.

The addition amount of konjak jelly is 5 to 100 parts by weight, preferably 10 to 70 parts by weight, based on 100 parts by weight of wheat flour,
More preferably, it is about 20 to 50 parts by weight.

Next, examples of the present invention will be described.

Example: To 1 kg of wheat flour (strong flour), 1.3 g of brackish water and 15 g of salt were dissolved in 70 ml of water, and added to 28 g of konjak flour, 1000 ml of 0.5% sodium carbonate solution was added, and the mixture was allowed to swell with stirring. Konjac jelly that was heated for 1 minute and then cooled
300 g was added and dispersed well, and water was spread over the whole to prepare noodle dough. This was aged at room temperature for 1 hour, then rolled and cut to obtain Chinese noodles. This was a Chinese noodle that had a chewy texture and was difficult to boil and spread.

Claims (2)

[Claims] 1. Water is added to konjak flour to swell and dissolve it, and then basic amino acid, basic salt or a mixture of both is added and mixed; or basic amino acid, basic salt or a mixture of both is added and mixed in advance. Water is added to konjak flour; or konjak flour is pre-mixed with basic amino acid, basic salts or a mixture of both, then water is added to the mixture and swelled and dissolved, heated, rapidly cooled, gel Chinese noodles prepared by using konjak jelly that has stopped the reaction before the completion of liquefaction and mixing 20 to 50 parts by weight of this konjak jelly with 100 parts by weight of wheat flour at the same time as the addition of brine. 2. Konjac flour is swelled and dissolved by adding water, and then basic amino acid, basic salt or a mixture of both is added and mixed; or basic amino acid, basic salt or a mixture of both is added and mixed in advance. Water is added to konjak flour; or konjak flour is pre-mixed with basic amino acid, basic salts or a mixture of both, then water is added to the mixture and swelled and dissolved, heated, rapidly cooled, gel Use konjak jelly that has stopped the reaction before the completion of conversion, add 20 to 50 parts by weight of this konjak jelly to 100 parts by weight of flour at the same time as adding brackish water, and mix to make noodle dough. A method for producing Chinese noodles, which comprises: