JP5479960B2 - Dried noodle dough, dried noodles using the same, and method for producing the dried noodles - Google Patents

Description

  The present invention relates to a dry noodle dough, a dry noodle using the dry noodle, and a method for producing the dry noodle, and more specifically, a dry noodle dough from which a dry noodle excellent in a feeling of stickiness during eating is obtained, and a dry noodle using the dry noodle The present invention relates to a method for producing dry noodles.

Conventionally, dry noodles are generally obtained by making noodles using un-α-modified dough obtained by mixing at room temperature from dough raw materials, and then drying to a moisture content of 15% or less. Although the storage stability is improved by using dry noodles, there is a problem that the feeling of stickiness during eating deteriorates.
On the other hand, as non-fried instant noodles, as shown in Patent Document 1, after making noodles using dough having a degree of gelatinization of 80% or more obtained by steaming, hot air or the like having a moisture content of 15% or less Non-fried instant noodles that have been dried are also already known.
However, as will be apparent from Comparative Example 1 described later, it was actually the case that dry noodles obtained using only the pregelatinized noodle dough were still unsatisfactory with respect to the feeling of stickiness during eating.

JP 2006-65 A

  In view of such conventional problems and actual situations, an object of the present invention is to provide dry noodles that are superior to conventional dry noodles and have a feeling of stickiness during eating.

  As a result of intensive research to solve the above-mentioned problems, the present inventor found that dry noodles excellent in mochi-mochi feeling at the time of eating can be obtained by using a mixed dough of non-α-noodle dough and α-noodle dough as a dry noodle dough. As a result, the present invention was completed.

  That is, the present invention is a dry noodle dough characterized by comprising a mixture of non-pregelatinized noodle dough and pregelatinized noodle dough, and noodles made using the dry noodle dough, and then dried. The noodles solve the above problems.

  Moreover, this invention solves the said subject with the manufacturing method of dry noodles characterized by mixing non-alpha-modified noodle dough and pre-gelatinized noodle dough, making noodles, and drying.

  ADVANTAGE OF THE INVENTION According to this invention, the dry noodles which have the feeling of stickiness excellent at the time of eating compared with the conventional dry noodles are obtained.

  The dough for dry noodles of the present invention comprises a mixture of non-α-noodle dough and α-noodle dough.

  The non-alphanized noodle dough used in the present invention is, for example, a noodle dough that is produced by mixing while appropriately adding water to the dough raw material and has not been subjected to any special alpha treatment.

The dough raw material includes flour as a main component, but the type of flour is not particularly limited. For example, strong flour, semi-strong flour, medium flour, thin flour, durum wheat flour (semolina, farina), oat flour, rice flour, etc. Is mentioned. Depending on the type of noodle, these flours can be used alone or in combination of two or more. For example, durum wheat flour is mainly used for pasta, semi-strong flour for Chinese noodles, medium flour for udon and somen.
The amount of flour in the dough raw material is preferably 60 to 100% by mass in terms of enhancing the flavor specific to flour during eating.

  In addition to the above flour, optional ingredients such as salt, sodium carbonate, potassium carbonate, calcium lactate, potassium polyphosphate, kansui; animal and vegetable fats and oils such as soybean oil, rapeseed oil, butter, margarine; glycerin fatty acid ester, etc. Emulsifiers; raw starches such as corn starch and tapioca starch, and modified starches such as those phosphoric acid crosslinked; dietary fiber; egg products such as egg white; skim milk powder and other dairy products; protein fortifiers such as wheat flour gluten; Thickeners such as xanthan gum and carrageenan; sugars such as sucrose; acidulants such as citric acid and acetic acid; nutrient enhancers such as vitamins, minerals and amino acids; preservatives; enzyme agents; pH adjusters; Can be used. These optional components can be used alone or in combination of two or more.

The amount of water to be added is preferably 25 to 45 parts by mass, particularly 30 to 40 parts by mass with respect to 100 parts by mass of the dough raw material, in order to obtain a good texture. In addition, it is preferable that the temperature of water shall be 20-35 degreeC, especially 25-30 degreeC.
Mixing is preferably performed under normal pressure or reduced pressure without heating at a temperature exceeding the pregelatinization temperature, since the pregelatinization of the dough hardly proceeds.
Here, performing without heating at a temperature exceeding the pregelatinization temperature is preferably performed at a room temperature of, for example, about 10 to 40 ° C., particularly about 20 to 30 ° C. The normal pressure is about 1 atm, and the reduced pressure is preferably −0.06 MPa (gauge pressure) or less. The number of rotations of this mixing is preferably 10 to 200 rpm, and the mixing time is preferably 10 to 30 minutes.

  The pregelatinized noodle dough used in the present invention is a noodle dough that has been pregelatinized by the pregelatinization treatment, and the pregelatinized noodle dough has a degree of alpha of 25 to 60%, especially 30 to 55%. In particular, 36 to 50% is preferable in terms of balance between hardness and stickiness. In addition, the said gelatinization degree is measured according to (beta) amylase pullulanase (BAP) method (Unexamined-Japanese-Patent No. 2009-17802).

  As a method for producing the pregelatinized noodle dough, for example, a method of preparing a non-pregelatinized noodle dough and then performing a pregelatinization treatment using a part thereof; Examples thereof include a method of preparing a modified noodle dough and subjecting this noodle dough to a gelatinization treatment. Among these, by mixing with the remaining non-alphanized noodle dough, stable quality dry noodles can be obtained, so part of the non-alphanized noodle dough, that is, the same as the non-alphanized noodle dough to be mixed It is preferable to perform the alpha treatment using the dough.

  Here, as the pregelatinization treatment, it is preferable to heat the non-pregelatinized noodle dough with steam in order to obtain dry noodles having a good texture upon eating.

  Examples of the water vapor include saturated water vapor and superheated water vapor. The temperature of the water vapor may be about 100 to 130 ° C, preferably 100 to 115 ° C.

Examples of the heat treatment method using steam include a method of steaming and / or steaming non-alphanized noodle dough. Among these, steaming is preferable because a good texture can be obtained at the time of eating.
The steaming is performed by bringing steam into contact with the dough. Specifically, the dough is placed in an atmosphere of water vapor, or water vapor is sprayed onto the dough. The treatment time at this time is preferably 5 to 20 minutes, particularly 10 to 15 minutes. The water vapor ejection pressure is preferably 0.05 to 0.2 MPa.
The steaming is performed while mixing water vapor with the dough. Specifically, it is performed at a rotational speed of 20 to 70 rpm, particularly preferably 30 to 60 rpm while blowing water vapor into the dough. The treatment time at this time is preferably 3 to 10 minutes, particularly 5 to 10 minutes, and the water vapor ejection pressure is 0.1 to 1.5 kg / cm ² , particularly 0.5 to 1.0 kg. / Cm ² is preferable.

  In addition, in order to make the noodle dough after the heat treatment into a more homogeneous dough, it may be mixed for 1 to 4 minutes at normal temperature or under reduced pressure without supplying water vapor, if necessary. .

In the present invention, the method for preparing the dry noodle dough includes a method of mixing the non-alphanized noodle dough prepared as described above and the α-noodle dough prepared as described above. A mixture of the modified noodle dough and the pregelatinized noodle dough is obtained.
In particular, the mixing of the non-alphanized noodle dough and the α-noodle noodle dough is possible in that stable dry noodles can be obtained. It is preferable to carry out by mixing the pregelatinized noodle dough obtained by the pregelatinization treatment as described above and the remaining noodle dough.

At this time, the pregelatinized noodle dough is 5 to 50% by mass, especially 10 to 50% by mass, especially 10 to 40% by mass, and the non-alphanized noodle dough is 95 to 50% by mass, especially 90 to 50%. Mixing by mass%, particularly 90 to 60 mass% is preferable because cooked noodles having a smooth texture of noodles together with an excellent texture when eating, especially moist feeling, are obtained.
In addition, as described above, the mixing is performed by, for example, mixing under normal pressure at normal temperature or reduced pressure. The treatment time at this time is preferably 5 to 20 minutes, particularly 10 to 15 minutes because a more uniform dough can be obtained.
The degree of alpha conversion of the dry noodle dough obtained in this way is 10-30%, especially 11-29%, especially 11-25%. It is preferable because cooked noodles are obtained.

The dry noodles of the present invention are obtained by drying the dough for dry noodles as described above after making the noodles.
In addition, the method for producing the dried noodles of the present invention is a method in which the non-alphanized noodle dough prepared as described above and the α-noodle dough prepared as described above are mixed, made into noodles, and dried. is there.

  The noodle making method is not particularly limited. For example, a method of rolling or rolling / combining the prepared dough for dry noodles to prepare a noodle band, and cutting the noodle band into a noodle strip or noodle skin; A method of extruding a noodle band from a dry noodle dough with an extruder and then cutting the noodle band into a noodle strip or noodle skin; a method of directly extruding and forming the noodle strip with an extruder It is done.

  As the drying means, a humidity drying method is used according to a conventional method. As humidity-conditioning drying conditions, it may be carried out in an environment of a temperature of 30 to 90 ° C. and a humidity of 60 to 85%, and the treatment time at this time is preferably 5 to 20 hours.

The moisture content of the dry noodles is 15% by mass or less, preferably 14% by mass to 11% by mass. The water content is measured according to the atmospheric pressure heating and drying method (Fiveth Japan Food Standard Composition Table Analysis Manual).
Moreover, it is preferable that the α degree of the dry noodles is 10 to 30%, particularly 12 to 26%, because the texture at the time of eating, especially the feeling of stickiness, becomes good.
The types of dry noodles include dry pasta (dry spaghetti, dry fettuccine, dry long pasta such as dry ring rice, dry short pasta such as dry macaroni, dry rigatoni, etc.), dry udon, dry cold wheat, dry noodles, dry oats, Examples include dried Chinese noodles and dried noodle skins.
The dried noodles are cooked noodles that can be eaten by cooking such as boiled, steamed, microwave oven cooking, etc. It has a sticky feeling closer to that of raw noodles than conventional cooked noodles.

In the present invention, the degree of alpha is a value measured by the following method.
<Measurement method of degree of alpha>
In measuring the degree of alpha (also referred to as the degree of gelatinization), the conventional beta-amylase pullulanase method is used.
The contents will be described below.

(A) Reagents The reagents used are as follows.
1.0.8M acetic acid-Na acetate buffer 2.10N sodium hydroxide solution 3.2N acetic acid solution 4. Enzyme solution: 0.017 g of β-amylase (Nagase Seikagaku Corporation # 1500) and 0.17 g of pullulanase (Hayashibara Biochemical Research Institute, No. 31001) were dissolved in the above 0.8 M acetic acid-Na acetate buffer. 100 ml.
5. Inactivated enzyme solution: prepared by boiling the enzyme solution for 10 minutes.
6). Somogy reagent and Nelson reagent (reagent for measuring the amount of reducing sugar)

(B) Measurement procedure The sample is treated with a homogenizer to make it 100 mesh or less. 0.08-0.10 g of this treated sample is taken in a glass homogenizer.
2. To this, 8.0 ml of demineralized water is added, and the glass homogenizer is moved up and down 10 to 20 times to perform dispersion.
3. Add two 25 ml graduated test tubes to 2. 2 ml of each of the above dispersions is taken up, and one volume is fixed with 0.8 M acetic acid-Na acetate buffer to prepare a test group.
4). To the other one, 0.2 ml of 10N sodium hydroxide solution is added and reacted at 50 ° C. for 3 to 5 minutes for complete gelatinization. Thereafter, 1.0 ml of 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted with 0.8 M acetic acid-Na acetate buffer to obtain a gelatinized section.
5. 3. above. And 4. Take 0.4 ml each of the test solution and the gelatinized test solution prepared in the above, add 0.1 ml of the enzyme solution to each, and allow the enzyme reaction at 40 ° C for 30 minutes. At the same time, a blank prepared by adding 0.1 ml of the inactivated enzyme solution instead of the enzyme solution is also prepared. Enzymatic reaction is performed while stirring the reaction solution occasionally.
6). Add 0.5 ml of the Somogy reagent to 0.5 ml of the reacted solution and boil in a boiling bath for 15 minutes. After boiling, cool in running water for 5 minutes, add 1.0 ml of Nelson reagent, stir and leave for 15 minutes.
7). Thereafter, 8.00 ml of demineralized water is added, followed by stirring and measuring the absorbance at 500 nm.

(C) Calculation of degree of alpha The degree of alpha is calculated according to the following equation 1.

  Next, in order to describe the present invention more specifically, examples will be given, but the present invention is not limited to the following examples.

Example 1
30 parts by mass of normal temperature water (25 ° C.) was added to 100 parts by mass of durum wheat semolina, and kneaded at 50 rpm under normal temperature (25 ° C.) and normal pressure for 15 minutes to obtain 130 parts by mass of non-alphanized noodle dough. . 25 parts of this non-α-noodle dough was steamed with 100 ° C. saturated steam for 15 minutes (spray output: 0.1 MPa) to obtain an α-noodle dough. The pregelatinized noodle dough had a pregelatinization degree of 50% as measured according to the above description.
A total of 100 parts by mass of the whole noodle dough is combined with 20 parts by mass of the pregelatinized noodle dough and the remaining 80 parts by mass of the non-heated non-alphanized noodle dough. This is 10 minutes at room temperature (25 ° C.) and normal pressure at 50 rpm. This was kneaded to prepare a noodle dough for dry noodles (a gelatinization degree of 17%).
The noodle dough for dry noodles is supplied to an extrusion molding machine to form a raw spaghetti, which is then placed in an environment of 70 ° C. and 75% humidity for 11 hours to perform humidity conditioning and dry matter spaghetti (diameter 1. 7 mm). The alpha of the dry matter spaghetti was 18%. The water content of the spaghetti was 11.5%.

  The water content of spaghetti was measured by a normal pressure heating drying method (5th Japan Food Standard Component Table Analysis Manual / moisture content measurement conditions: 3 g of sample noodles, drying temperature 135 ° C., drying time 3 hours).

Comparative Example 1
A dry matter spaghetti was obtained in the same manner as in Example 1 above, except that only “pregelatinized noodle dough” was used without using “nonpregelatinized noodle dough” (water content 12%).

Comparative Example 2
Dry matter spaghetti was obtained in the same manner as in Example 1 above, except that only “non-α-modified noodle dough” was used without using “α-modified noodle dough” (water content 12%).

Test Examples 1-4
The total amount of the non-α-noodle dough and the α-noodle dough is 100 parts by mass, and the mixing amount of the α-noodle dough is from “20 parts by mass” to “5 parts by mass”, “10 parts by mass”, “40 masses”. Dry matter spaghetti (diameter 1.7 mm) was obtained in the same manner as in Example 1 except that the “parts” and “50 parts by mass” were used. Table 1 shows the degree of alpha conversion of this dry matter spaghetti. The water content of each spaghetti was 11.7%.

Evaluation Test After each dry matter spaghetti was boiled to a yield of 230%, hot water was cut off to obtain spaghetti with a boil.
Sensory evaluation of each of these spaghetti was performed by 10 panelists according to the evaluation criteria shown in Table 2, and the results were as shown in Table 1.

Test Examples 5-8
The same procedure as in Example 1 above, except that the steaming time of the saturated steam when preparing the α-noodle dough was changed from “15 minutes” to “5 minutes”, “10 minutes” and “20 minutes”. A dry matter spaghetti (diameter 1.7 mm) was obtained. The water content of the spaghetti was 11.8%.
Further, instead of “α-noodle dough described in Example 1”, separately from the non-α-noodle dough described in Example 1, a non-α-noodle dough having the same dough material is prepared, A dry matter spaghetti (diameter 1.7 mm) was obtained in the same manner as in Example 1 except that the α-treated noodle dough was used (Test Example 8). The water content of the spaghetti was 11.5%.
Evaluation after cooking of each dry matter spaghetti was performed in the same manner as in the above evaluation test.

Test Examples 9-12
Moreover, the saturated water vapor was replaced with superheated steam “115 ° C., 15 minutes”, and the mixing ratio of the pregelatinized noodle dough and non-pregelatinized noodle dough obtained by superheated steam was as shown in Table 4, Each dry matter spaghetti (each water content 12%) was obtained in the same manner as in Example 1.

Test Example 13
Further, the above implementation was performed except that “cooking with saturated steam at 100 ° C. for 15 minutes” was replaced with “kneading with 115 ° C. superheated steam for 10 minutes (rotation speed 30 rpm: steam ejection pressure 1.0 kg / cm ² )”. In the same manner as in Example 1, dry matter spaghetti (water content 11.9%) was obtained. The pregelatinized noodle dough had a pregelatinization degree of 47%.

Test Example 14
Further, the above implementation was performed except that “steaming with saturated steam at 100 ° C. for 15 minutes” was replaced with “kneading with saturated steam at 100 ° C. for 10 minutes (rotation speed 30 rpm: steam ejection pressure 1.0 kg / cm ² )”. In the same manner as in Example 1, dry matter spaghetti (water content 12.0%) was obtained. In addition, the pregelatinization degree of pregelatinized noodle dough was 44%.

  Evaluation after cooking of each dry matter spaghetti was performed in the same manner as in the above evaluation test.

Claims (8)

  A dough for dry noodles composed of a mixture of non-α-noodle dough and α-noodle dough, wherein the α-noodle dough is obtained by subjecting the same dough as the non-α-noodle dough to α-treatment, or Dried noodle dough obtained by subjecting another non-α-modified noodle dough having the same raw material to the non-α-modified noodle dough to α-treatment.   The dry noodle dough according to claim 1, wherein the pregelatinized noodle dough has a degree of alpha of 25 to 60%.   The dry noodle dough according to claim 1 or 2, wherein the pregelatinized noodle dough has been pregelatinized using the same dough as the non-pregelatinized noodle dough.   The dry noodle dough according to any one of claims 1 to 3, wherein the pregelatinized noodle dough is mixed in an amount of 5 to 50% by mass.   The dry noodle dough according to any one of claims 1 to 4, wherein the degree of alpha conversion is 10 to 30%.   Dried noodles characterized by being dried after noodle making using the dry noodle dough according to any one of claims 1 to 5.   The non-alphanized noodle dough is mixed with the alphanized noodle dough, dried, and then dried. A method for producing dry noodles, characterized in that the non-alphanized noodle dough is the same as the non-alphanated noodle dough, or another non-alphanized noodle dough having the same dough raw material.   After mixing the non-α-noodle dough and the α-noodle dough, after preparing the non-α-noodle dough, the α-noodle dough obtained by performing α-treatment using a part thereof, and the remaining un-noodle dough The method for producing dry noodles according to claim 7, wherein the method is carried out by mixing with pregelatinized noodle dough.