JP2014124127A - Method for producing chinese noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a Chinese noodle having the smell of brine and enough in flavor.SOLUTION: The method for producing a Chinese noodle has a process of mixing water, wheat flour and brine raw material to prepare a suspension liquid, adding the suspension liquid to a grain flour-containing noodle raw material inclusion, mixing the same and preparing a noodle substrate. Preferably, the suspension liquid is obtained by mixing the wheat flour of 10 to 100 pts.mass and the brine raw material of 1 to 60 pts.mass to 100 pts.mass of the water. Further, preferably, the suspension liquid is added to the noodle raw material inclusion after leaving for 8 to 48 hr in an environment of 4 to 70°C subsequently to the preparation.

Description

  The present invention relates to a method for producing Chinese noodles using a brine raw material (cane powder).

  Chinese noodles used for ramen, yakisoba, champon, etc. have a unique texture and elastic texture, flavor, color tone, so it is widely used regardless of the type such as raw noodle type, dry noodle type, instant noodle type etc. It is a popular noodle. Traditionally, Chinese noodles have been manufactured by adding an alkaline aqueous solution to a raw material powder mainly composed of wheat flour, rolling it with a noodle making machine, etc., and then cutting it out. Is generally used. Brine water acts on proteins, pigments, starches, etc. in wheat flour to produce a texture, flavor and appearance peculiar to Chinese noodles. Therefore, it is essential for producing Chinese noodles.

  With regard to Chinese noodles, for example, Patent Document 1 discloses, as a technique that allows the taste of Chinese noodles to be sufficiently good without adding brine to the noodles, such as potassium carbonate and sodium carbonate, which are components of brine (brine materials). An alkaline substance is added to the flour and heated in the presence of water to obtain a seasoning that sufficiently draws the flavor unique to Chinese noodles. It is disclosed that it is used by adding to soup at the time of eating. The technique described in Patent Document 1 has been proposed in view of the fact that in some Chinese noodles such as instant Chinese noodles, adding brine to the noodles causes problems such as browning of the noodles during the manufacturing process. Yes, this is different from the conventional technique of making noodles by adding brine to the noodle dough.

Japanese Patent Laid-Open No. 5-30937

  One of the charms of Chinese noodles is their unique flavor, and the brine flavor is the basis of their unique flavor. In recent years, there has been a demand for Chinese noodles with a strong odor and rich flavor, but the current situation is that these consumer needs have not been fully met.

  An object of the present invention is to provide a method for producing Chinese noodles having a strong odor and a rich flavor.

  In order to achieve the above-mentioned problems, the inventors of the present invention have studied various methods for producing Chinese noodles using bran raw material (brown powder). As a result, in the preparation of noodle dough, bran water (brine raw material) has been conventionally used for flour such as wheat flour. In this case, a suspension was prepared by mixing water, flour and brine materials, and this suspension was prepared from a separately prepared noodle dough that does not contain brine materials (flour flour). It has been found that Chinese noodles with a strong odor and rich flavor can be obtained by kneading in addition to the noodle raw material containing product.

  The present invention has been made on the basis of the above knowledge, and prepared a suspension by mixing water, wheat flour and brackish water raw material, and added the suspension to the noodle raw material-containing material containing flour to knead, It is a manufacturing method of Chinese noodles which has the process of preparing dough.

  Moreover, this invention is the Chinese noodles manufactured with the said manufacturing method of the Chinese noodles.

  According to the present invention, Chinese noodles with a strong brine smell and rich flavor can be obtained.

  The method for producing Chinese noodles of the present invention includes a step of preparing a noodle dough by kneading a suspension containing a brine raw material in addition to a noodle raw material containing grain flour. The suspension according to the present invention contains water, flour and brine raw materials as essential components, and is a dispersion system in which flour insoluble in water is dispersed in water.

  As wheat flour used in the suspension according to the present invention, those usually used for the production of Chinese noodles can be used without particular limitation, and examples thereof include strong flour, medium flour, thin flour, durum wheat flour, etc. These can be used alone or in combination of two or more. Among these, strong flour and medium strength flour are preferably used in the present invention as wheat flour used in the suspension because of the large amount of protein contained therein. In addition, when durum wheat flour is used for the suspension, the Chinese noodles obtained using the suspension are given a unique flavor of durum wheat in addition to the sweet smell.

  Moreover, as the brine raw material used in the suspension according to the present invention, the components of brine commonly used in the production of Chinese noodles, that is, powdered cane powder at room temperature, specifically, for example, potassium carbonate Sodium carbonate, disodium hydrogen phosphate, tetrasodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, and the like. One of these can be used alone, or two or more can be used in combination. A commercially available product can be used as the brine raw material (cane powder), for example, “Powder Kansui Red” manufactured by Oriental Yeast Co., Ltd. can be mentioned. This “powder red” contains potassium carbonate and sodium carbonate as a raw material for brackish water.

  The suspension according to the present invention is prepared by mixing water, wheat flour and brine raw materials, and various stirring devices such as a mixer can be used for mixing these components. In the preparation of the suspension, the blending amount of the flour is preferably 10 to 100 parts by mass, more preferably 10 to 50 parts by mass, and particularly preferably 10 to 20 parts by mass with respect to 100 parts by mass of water. Moreover, the blending amount of the brine raw material is preferably 1 to 60 parts by mass, more preferably 30 to 60 parts by mass, and particularly preferably 40 to 50 parts by mass with respect to 100 parts by mass of water. When the blending amounts of the flour and brine water are within the above ranges, Chinese noodles with a strong brine smell and rich flavor can be obtained more reliably.

  In the method for producing Chinese noodles of the present invention, the suspension is added to the noodle raw material-containing material and kneaded to prepare a noodle dough. This noodle raw material-containing material contains flour as an essential component (main raw material). In the present invention, as described above, since the suspension containing the brine raw material is used separately from the noodle raw material containing material, it is not necessary to include the brine raw material in the noodle raw material containing material. However, if necessary, the noodle raw material-containing material according to the present invention may contain a brine raw material.

  As the flour used for the noodle raw material containing material according to the present invention, those usually used for the production of Chinese noodles can be used without particular limitation, for example, flour such as strong flour, medium flour, thin flour, durum wheat flour, etc. , Corn flour, barley flour, buckwheat flour, rice flour, bean flour, and the like, and depending on the type of Chinese noodles, one of these can be used alone or in combination of two or more. Among these, wheat flour, in particular strong flour and medium flour, is preferably used in the present invention as cereal flour used for the raw material containing noodles because of the large amount of protein contained. In addition, the flour used for the suspension and the flour used for the raw material containing noodles may be the same or different. In the noodle raw material content according to the present invention, the content of flour is preferably 60 to 90 mass%, more preferably 70 to 80 mass% in the noodle raw material content.

  The noodle raw material-containing material according to the present invention can contain other noodle raw materials (sub-raw materials) other than the flour. As this auxiliary material, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, starch of rice starch and the like, and α-ized, acetylated, etherified, esterified, oxidized, crosslinked, etc. Processed starch that has been treated; protein materials such as wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; dietary fiber, swelling agent, thickener, Examples include emulsifiers, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, etc., depending on the type of Chinese noodles, etc. Can be used in combination. In the noodle raw material containing material according to the present invention, the content of the auxiliary raw material is preferably 0 to 40% by mass, and more preferably 0 to 10% by mass in the noodle raw material containing material.

  Although the form of the noodle raw material containing material according to the present invention is not particularly limited, it is usually a powdery dough, similar to this type of noodle dough. The noodle raw material-containing material that is a powdery dough can be prepared according to a conventional method. Specifically, for example, water and / or hot water is added to the noodle raw material (flour and optionally a secondary raw material) (ie, water is added). It can be prepared by mixing. The amount of water added to the noodle raw material is preferably 10 to 40 parts by mass, more preferably 30 to 34 parts by mass with respect to 100 parts by mass of the noodle raw material.

  In the method for producing Chinese noodles of the present invention, a separately prepared suspension is added to the noodle raw material-containing material and kneaded to prepare a noodle dough. From the viewpoint of more reliably obtaining the texture, flavor, and appearance peculiar to Chinese noodles, the amount of the suspension added to the noodle raw material content is kneaded by adding the suspension to the noodle raw material content. The content of the brine raw material (cane powder) in the noodle dough obtained is preferably 0.2 to 2% by mass, more preferably 0.2 to 1.2% by mass. preferable.

  In the method for producing Chinese noodles of the present invention, the suspension may be added to the noodle raw material-containing material immediately after its preparation [immediately after the completion of mixing (stirring) of each component]. As a result of various studies, it was found that when the suspension was adjusted and then left in a suitable container for a certain period of time and then added to the noodle raw material content, the boiled odor of Chinese noodles became even stronger. Obtained. According to the knowledge of the present inventors, the preferable standing condition of the suspension is standing for 8 to 48 hours in an environment of air temperature (room temperature) of 4 to 70 ° C. Regarding the standing conditions of such a suspension, the temperature (room temperature) is preferably 25 to 70 ° C., more preferably 40 to 70 ° C., and the standing time is preferably 8 to 24 hours, more preferably 20 ° C. ~ 24 hours.

  In the method for producing Chinese noodles of the present invention, after adding the suspension to the noodle raw material-containing material, a noodle dough is prepared according to a conventional method to obtain the desired Chinese noodles. For example, the mixture obtained by adding the suspension to the noodle raw material-containing material is rolled into a noodle dough by a conventional method, and then the noodle dough obtained is cut into a noodle string by a conventional method. As described above, the content of the brine raw material (cane powder) in the noodle dough is preferably 0.2 to 2% by mass. Thus, Chinese noodles (raw Chinese noodles) can be produced.

  The present invention can be applied to various forms of Chinese noodles such as raw noodles, dry noodles, instant noodles, refrigerated noodles, frozen surfaces, etc., and the Chinese noodles obtained by the production method of the present invention described above are in any form. Even Chinese noodles have a strong odor and a rich flavor.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Examples 1 to 13]
Using the suspension and the raw material containing noodles, and composition of the suspension, presence / absence of standing after preparation (in the case of no standing, standing time is 0 hour in Table 1 below), standing after preparation In this case, the standing conditions were appropriately changed as shown in Table 1 below to produce a plurality of types of raw Chinese noodles, each of which was used as a sample for each example. Specifically, first, water, strong flour (Nisshin Flour Mills “Special Number One”) and brackish water raw material (Oriental Yeast Kogyo “Powder Kansai Red”) are each blended in the following Table 1 into a commercially available mixer. The suspension was mixed under conditions of low speed for 1 minute and medium speed of 3 powders to prepare a suspension. The suspension after preparation of the suspension was performed in a thermostatic chamber. In addition, the noodle raw material is separately used as a noodle raw material (“Special Number One” manufactured by Nisshin Seifun Co., Ltd.) so that the final amount is 33.65 parts by weight of water with respect to 100 parts by weight of the strong powder in the noodle dough. Water was added to the kneaded mixture to prepare a noodle raw material containing material (powdered dough). Next, the suspension is added to the noodle raw material content (powder dough) so that the content of the brackish water raw material in the noodle dough becomes 1% by mass, and then a high speed of 6 minutes and a low speed of 7 minutes using a commercially available horizontal mixer. The noodle dough was prepared by kneading under the following conditions. The noodle dough was rolled to obtain a 1.4 mm thick noodle strip, and the noodle strip was passed through a # 20 square cutting blade to obtain raw Chinese noodles.

[Comparative Example 1]
Raw Chinese noodles were obtained in the same manner as in each Example, except that a noodle dough was prepared by adding an aqueous solution of brackish water raw material (cane powder) to the flour and kneading the mixture without preparing a suspension. More specifically, with respect to 100 parts by mass of noodle raw material having the same composition as that used in each example, 33.65 parts by mass of water and 1.35 parts by mass of brined raw material (“Powder Kansui Red” manufactured by Oriental Yeast Co., Ltd.) Then, kneading was performed using a commercially available horizontal mixer under conditions of high speed 6 minutes and low speed 7 minutes to prepare noodle dough. The noodle dough was rolled to obtain a 1.4 mm thick noodle strip, and the noodle strip was passed through a # 20 square cutting blade to obtain raw Chinese noodles.

<Evaluation>
100 g of raw Chinese noodles to be evaluated were boiled until the yield reached 185% with respect to the noodles, and the boiled Chinese noodles were subjected to sensory evaluation on the boiled water odor by 10 panelists according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.

  In Table 1 below, Examples are divided into four groups of I to IV. Group I is an example in which the amount of flour blended in the suspension is appropriately changed, and Group II is suspended. Group III is an example in which the blending amount of the brine raw material in the liquid is appropriately changed. Group III is an example in which the temperature (room temperature), which is one of the stationary conditions of the suspension, is appropriately changed. It is the example which changed suitably the stationary time which is another one of the stationary conditions of a turbid liquid. From the viewpoint of ease of viewing the table, in Table 1 below, Example 3 and Comparative Example 1 are listed in each group.

(Evaluation criteria for the scent of noodles)
5 points: Compared with the Chinese noodles of Comparative Example 1 (conventional Chinese noodles), the brine odor was felt to be quite strong.
4 points: Compared with the Chinese noodles of Comparative Example 1 (conventional Chinese noodles), a strong scented odor was felt.
3 points: A brackish odor almost the same strength as Chinese noodles of Comparative Example 1 (conventional Chinese noodles) was felt.
2 points: Compared with the Chinese noodles of Comparative Example 1 (conventional Chinese noodles), the brine odor was felt weak.
1 point: The water odor was hardly felt.

Claims (6)

  A method for producing Chinese noodles, comprising the steps of preparing a suspension by mixing water, wheat flour and brackish water raw material, adding the suspension to a noodle raw material containing material containing flour and kneading to prepare a noodle dough.   The method for producing Chinese noodles according to claim 1, wherein the suspension is obtained by mixing 10 to 100 parts by weight of the flour and 1 to 60 parts by weight of the brine raw material with respect to 100 parts by weight of the water.   The method for producing Chinese noodles according to claim 1 or 2, wherein the suspension is added to the noodle raw material-containing material after being prepared and allowed to stand for 8 to 48 hours in an environment at a temperature of 4 to 70 ° C.   The method for producing Chinese noodles according to any one of claims 1 to 3, wherein a content of the brine raw material in the noodle dough is 0.2 to 2% by mass.   The said brine raw material is at least one selected from the group consisting of potassium carbonate, sodium carbonate, disodium hydrogen phosphate, tetrasodium pyrophosphate, sodium polyphosphate and sodium metaphosphate. The method for producing Chinese noodles according to item.   Chinese noodles obtained by the method for producing Chinese noodles according to any one of claims 1 to 5.