JPS62146574A - Production of noodle - Google Patents

Abstract

PURPOSE:To obtain noodles containing green vegetables and having agreeable combined taste and flavor and excellent preservability, by adding a specific amount of dairy product to a treated vegetable, subjecting the mixture to lactic fermentation, adding wheat flour to the fermentation product, kneading the mixture in the form of dough and producing noodles from the dough. CONSTITUTION:Treated vegetable is added with a dairy product in an amount of <=5wt% in terms of defatted milk solid and the mixture is subjected to lactic fermentation. The fermentation product is kneaded with wheat flour to obtain dough, from which the objective noodles are produced. The lactic fermentation may be carried out using lactic bacteria belonging to Lactobacillus genus in combination with lactic bacteria belonging to Streptococcus genus in the presence of a food yeast to effect simultaneous fermentation production of lactic acid and alcohol. Preferably, the above process is carried out by adjusting the pH of the dough to 4.2-4.8 and the alcohol concentration to <=1%.

Description

[Detailed description of the invention] <Industrial application field> The present invention relates to a method for producing noodles.

Including pasta, raw noodles, boiled noodles, dried noodles, etc.
Various types of noodles are widely eaten by people of all ages and genders.9 However, some of these types of noodles, especially when raw or boiled, have poor shelf life and taste bland when left alone. The problem is that it is too much.

On the other hand, various vegetables are also edible.

Vegetables suitably contain vitamins, minerals, etc., and are excellent foods for health. However, young people, including children, tend to dislike eating two or three bites of this type of vegetable.

Therefore, it would be very convenient if noodles containing essentially vegetables, having a desirable complex flavor, and having improved shelf life could be produced.

The present invention relates to a method for producing noodles as described above.

<Prior art and its problems> Conventionally, as a method for producing noodles containing vegetables, there has been a method using freeze-dried pulverized vegetables (Japanese Unexamined Patent Publication No. 57-26
553), and a method of kneading vegetables and wheat flour under reduced pressure conditions (Japanese Patent Application Laid-open No. 60-75244). However, these conventional methods simply utilize vegetables, but do not bring out new flavors from vegetables for optimal combined use, and do not improve the flavor or preservability of the noodles produced. The problem is that there is no.

In addition, conventionally, as a method to improve the storage stability of noodles, there has been a method of treating noodles with organic acids (Japanese Patent Publication No. 46-27692,
Japanese Patent Publication No. 57-206350), a method of lactic acid fermentation of noodles or their parent dough itself (as a result, the wheat flour that mainly forms these) (Japanese Patent Publication No. 58-19268)
etc. However, in these conventional methods, in which noodles or their parent dough itself is treated with organic acids or fermented with lactic acid, it is important to give the produced noodles a desirable complex flavor including nutritional aspects. However, there is still a problem in that it is actually very difficult to manufacture.

<Problems to be Solved by the Invention and Means for Solving the Problems> The present invention provides a method for producing noodles that solves the conventional problems as described above.

Therefore, in the present invention, a dough is produced by adding dairy products to a processed vegetable product so that the amount becomes 5% by weight or less in terms of non-fat milk solid content, performing lactic acid fermentation, and then adding flour to the fermented product and kneading it. The first invention relates to a method for producing noodles characterized by subjecting this dough to a noodle-making process, and the second invention relates to a method for producing noodles in which simultaneous lactic acid/alcohol fermentation is performed in place of the lactic acid fermentation in the first invention. It consists of two inventions.

In the present invention, the vegetables to be treated include tomatoes, carrots, kapocha, etc., singly or in combination, and are not particularly limited. These vegetables can be hydrated, crushed, squeezed, separated, crushed, etc. as appropriate depending on their type and properties.
Processed vegetables are obtained by processing by heating, cooling, etc.

For example, when a juicy vegetable such as a tomato is used as a raw material, a processed tomato product in the form of ghee is obtained by crushing the washed and sorted tomatoes, heating and squeezing the juice. In addition, when the raw material is a relatively hard and sticky vegetable with little juice like kapocha, the washed and sorted kapocha is crushed as appropriate, added with water, and ground and separated to create a piure-like kapocha. Obtain the processed material.

Further, in the present invention, the dairy products used are milk, skim colostrum, etc. alone or in combination. These dairy products facilitate subsequent lactic acid fermentation or lactic acid/alcohol co-fermentation, and help give the resulting fermented product and, ultimately, the final product, noodles, an excellent complex flavor.

In this sense, the dairy product is added to the processed vegetable product in an amount of 5% by weight or less in terms of non-fat milk solid content. 5 weight 8%
Addition exceeding this amount is not preferable, especially in terms of flavor.

As described above, the processed vegetable product to which dairy products are added is subjected to lactic acid fermentation or lactic acid/alcohol co-fermentation. Although lactic acid fermentation alone is sufficient, if lactic acid/alcohol simultaneous fermentation is performed, the simultaneous fermentation will be carried out in a harmonious manner and the resulting fermented product will have an even more desirable complex flavor. Lactic acid fermentation is carried out in the presence of lactic acid bacteria, and lactic acid/alcohol co-fermentation is carried out in the presence of lactic acid bacteria and yeast, which can be used as long as they are for general food. It is preferable to allow lactic acid bacteria of the genus Streptococcus to coexist.

This is because the corresponding fermentation is carried out efficiently and the resulting fermented product has a good flavor. Examples of such lactic acid bacteria include those of the genus Lactobacillus (hereinafter abbreviated as L).
, bulgaricus (L.

), L. Kazei (L.

casei), L. plantarium (L.

plantarum), L. delplitskyi (L, d
elbriickii), L. lactis (L.

1actis), and Streptococcus (hereinafter referred to as S), etc.
For the genus S8 Thermophilus (abbreviated as ), S8 Thermophilus (
S. thermophilus), S.

Examples include cremoris (S, cremoris), S, facecium (S, facecium), and the like. Similarly, examples of yeast include those of the genus Satucharomyces (hereinafter abbreviated as Sc), Sc and cerevisiae (Sc-c).
e r v i, s i a e ), Sc, Carlsbergensis (Sc.

carlsbergensis), and those of the genus Kloybelomyces (hereinafter abbreviated as),
K. fragilis (K.

fragilis), K. lactis (K.

1actis) etc.

For both types of fermentation, the above-mentioned processed vegetables + dairy products are adjusted to pH as necessary, heat sterilized, and cooled, and the lactic acid bacteria and yeast that have been acclimatized in advance are added to about 106 cells/ml. Do this in addition. And usually, lactic acid fermentation is 30
~45°C1 preferably 35-40°C, 30-40°C
The process is carried out for a certain period of time and is terminated when the lactic acid concentration reaches 1 to 2% and the pH reaches 4.0 to 35. Similarly, lactic acid/alcohol co-fermentation is carried out at 28-40°C, preferably at 30-35°C.
°C for 25-40 hours, lactic acid concentration 08-15%
The process is terminated when the alcohol concentration is 2-3% and the pH is 4.5-39.

FIGS. 1 to 3 are graphs illustrating the behavior of the lactic acid fermentation described above. In this case, commercially available skim milk powder is added in an amount equivalent to 2.7 g in terms of non-fat milk solids to a processed vegetable product prepared by adding 4 times the amount of water to a paste-like mixture of kapocha and carrots, and the pH is adjusted to To the prepared, heat-sterilized and cooled material, which had been acclimatized in advance, casei, S and thermophilus were added in approximately equal numbers. 4 to 6 are graphs similarly illustrating the behavior of lactic acid/alcohol co-fermentation. In this case, add commercially available milk to the tomato juice in an amount equivalent to 4.4% non-fat milk solids, adjust the pH, heat sterilize it, cool it, and then acclimatize it in advance. , casei, Se, and cereviche are added in approximately equal numbers. These figures also show that in the present invention, lactic acid fermentation,
It can be seen that the simultaneous fermentation of lactic acid and alcohol is proceeding smoothly.

In this way, lactic acid fermentation or lactic acid/alcohol simultaneous fermentation is performed, heat sterilized, and cooled to obtain a fermented product. The fermented product may contain microbial cells or may be obtained by removing microbial cells by filtration or centrifugation.Then, wheat flour and other necessary materials are added to the fermented material and kneaded to prepare a dough. Durum semolina, strong wheat flour, medium wheat flour, etc. can be used as appropriate for wheat flour, and in this case, salt, water, seasonings, and processed products of soybeans and corn (in the form of milk and corn) are added. Add. The dough to be made has a moisture content of 30%
It is preferable to adjust the pH to 4.2 to 4.8. This is to ensure that the noodles produced from the dough have chewiness, firmness, gloss, etc., as well as preservability and a suitable complex flavor.Finally, the dough is processed to make noodles to produce noodles. When the noodles are udon or soba noodles, the dough is rolled and cut into raw noodles, boiled and cooled to make boiled noodles, or dried to make dry noodles. When the noodles are pasta, the dough is compressed, extruded, and cut into raw pasta, boiled pasta, or dried pasta in the same manner.

Effects of the invention> As explained above, the present invention utilizes the vitamins and minerals of vegetables with the assistance of dairy products, and produces lactic acid fermentation or lactic acid/alcohol from the vegetables. Simultaneous fermentation of these fermentations brings out new flavors, and it is possible to produce noodles with excellent flavors by combining them in a complex manner. This has the effect of making it possible to produce noodles with a long shelf life.

〈Example〉 ・Example 1 3.5% of commercially available milk with a non-fat milk solids content of 8.2% was uniformly added to the crushed juice of Nidomado 651. After adjusting the pH to 6.3 with sodium carbonate, the mixture was heated to 95° It was heat sterilized at temperature reaching C and cooled to 37°C. To this, lactic acid bacteria and casei, which had similar meanings in advance, were added at a concentration of 6.0 x 106 cells/ml, and while preventing bacterial contamination, lactic acid fermentation was carried out at 37°C for 35 hours, and then heated to a temperature of 95°C. Sterilize, 25
It was cooled to °C to obtain a fermented product containing bacterial cells. The fermented product had a lactic acid concentration of 1.4 t and a pH of 39. This fermented product 21
A dough was prepared by sufficiently kneading 10 kq of a mixture of equal amounts of durum semolina, strong wheat flour, and medium wheat flour, and 10 f of common salt. The dough had a moisture content of 28% and a pH of 4.4. This dough was rolled and cut out to produce raw noodles.

・Example 2: Mix 8.2 kg of water and 290 g of commercially available skim milk powder with non-fat milk solids content of 96% to 2 kg of ground paste mixed with equal amounts of kapocha and carrot, and adjust the pH to 6.3 with sodium carbonate. After that, heat sterilize at 95°C,
Cooled to 37°C. 5. Lactic acid bacteria, Lactobacillus casei and S, and Thermophilus, which have similar meanings in advance, are each added to 5. I
Add 06 pieces to 1ynl each, and ferment with lactic acid at 37°C for 35 hours while preventing bacterial contamination. After one sieve, heat sterilize at 95°C, and cool to 25°C. Then, get the fermented product. The fermented product has a lactic acid concentration of 1.5% and a pH of
It was 3.8. This fermented product 21 and durum semolina 9
．． 5 kg of corn flour, 0.5 kg of corn flour, soy milk O.51, and 10 g of common salt were thoroughly kneaded to prepare a dough. The dough had a moisture content of 30% and a pH of 4.5. This dough is compressed, extruded, cut out, and boiled in boiling water.
Boiled pasta was produced by cooling.

・Example 3 - Commercially available milk with a non-fat milk solids content of 8.2 was uniformly added to 6.51 of crushed tomato juice, and after adjusting the pH to 6.0 with sodium carbonate, the temperature reached 95°C. The mixture was sterilized by heating and cooled to 30"C. To this, lactic acid bacteria, casei, and yeast Sc-cerevisiae, which had been synonymous in advance, were added to the mixture at a volume of 7.0 x 106 cells (7 ml) to prevent bacterial contamination. After simultaneous fermentation of lactic acid and alcohol at 30°C for 38 hours, heat sterilization was carried out at 95°C and cooling to 25°C to obtain a fermented product containing bacterial cells. Concentration 1.2, alcohol concentration 2.8%,
The pH was 3.9s.

A dough was prepared by thoroughly kneading 2.51 g of this fermented product and 10 kg of a mixture of equal amounts of derum semolina, strong wheat flour, and medium wheat flour. The dough had a moisture content of 30% and a pH of 4.6. This dough was rolled and cut out to produce raw noodles.

・Example 4: Equal amounts of kapocha and carrot were mixed into a crushed paste 2 hg, 8.2 g of water and 280 g of commercially available skim milk powder with a non-fat milk solids content of 96 were uniformly added, and the pH was adjusted to 6.3 with sodium carbonate. After adjusting, heat sterilize at 95°C and cool to 30°C. 5.3 x 106 pieces each of lactic acid bacteria, casei and S, thermophilus, yeast Sc, and cerevisiae, which had similar meanings to this, were heated to 95°C and cooled to 30°C. d of lactic acid/alcohol at 30°C for 35 hours while preventing bacterial contamination, and after defiltering, 95%
The fermented product was sterilized by heating at 25°C and cooled to 25°C. The fermented product has a lactic acid concentration of 1.2 parts, an alcohol concentration of 5 parts,
p) I was 3.9. This fermented product 2.7Z and durum semolina IQkq were sufficiently kneaded to prepare a dough. The dough had a moisture content of 32% and a pH of 4.5. The dough was compressed, extruded, cut, boiled in boiling water, and cooled to produce boiled pasta.

・Noodles of comparative examples were produced corresponding to the second evaluation example, using water instead of the fermented product, and using the same materials in other respects. Then, each Example and each Comparative Example were evaluated by performing a sensory test including appearance etc. and a viable bacteria count test. The noodles of each example all had a favorable complex flavor, and the raw noodles of Examples 1 and 3 could be stored at room temperature for 8 days after production, but the corresponding raw noodles of the comparative example could only be stored for 3 days. Unable to save, still Example 2
The boiled pastas of Nos. and 4 could be stored at room temperature for 4 days after production, but the boiled pastas of Comparative Examples No. 1 and 4 could be stored at room temperature for 4 days after production.
It could only be stored for a few days.

[Brief explanation of drawings]

FIGS. 1 to 3 are graphs illustrating the behavior of lactic acid fermentation in the present invention, and FIGS. 4 to 6 are graphs illustrating the behavior of lactic acid/alcohol co-fermentation in the present invention. -t- し し + tに8
%P? (Time) dIZ screen Fig. 6

Claims (1)

[Claims] 1. 5% by weight of dairy products converted to non-fat milk solids in processed vegetables
A method for producing noodles, which comprises adding lactic acid fermentation as follows, then adding and kneading wheat flour to the fermented product to produce a dough, and processing this dough to make noodles. 2. The method for producing noodles according to claim 1, wherein lactic acid bacteria of the genus Lactobacillus and lactic acid bacteria of the genus Streptococcus are allowed to coexist to ferment lactic acid. 3. The method for producing noodles according to claim 1 or 2, wherein the pH of the dough is adjusted to 4.2 to 4.8. 4 Add dairy products to processed vegetables at 5% by weight (calculated as non-fat milk solids)
A method for producing noodles, characterized by carrying out simultaneous fermentation of lactic acid/alcohol in addition to the following, and then adding and kneading flour to the fermented product to prepare a dough, and processing this dough to make noodles. . 5. The method for producing noodles according to claim 4, wherein lactic acid bacteria of the genus Lactobacillus and lactic acid bacteria of the genus Streptococcus coexist in the presence of food-grade yeast to carry out simultaneous fermentation of lactic acid and alcohol. 6 Adjust the pH of the dough to 4.2 to 4.8 and the alcohol concentration to 1.
% or less, according to claim 4 or 5.