JPH03244357A - Preparation of noodles - Google Patents

Abstract

PURPOSE:To obtain a product having high quality with reducing deterioration with time of taste and texture after steam-boiling by using a starch having specific physical properties as whole or a part of raw material for preparing a noodle. CONSTITUTION:Starch having 60-95 % keeping value of amylograph SF viscosity is used or a suitable amount of the starch is added and mixed to raw material powder, and then noodle preparation is performed. Although kind of the starch is not restricted, one or more kinds of sweet potato starch, waxy corn starch, tapioca starch and wheat starch are preferably used. As adopted noodles, all kinds of noodles containing Japanese, European and Chinese noodles such as UDON noodle, buckwheat noodle, starch noodle and spaghetti, and furthermore, crust of GYOZA (dumpling stuffed with minced pork) or crust of SHAO-MAI, etc., are contained. Besides, shape of the product may be raw noodle, boiled noodle, dried noodle, instant noodle or frozen noodle.

Description

[Detailed description of the invention] (Industrial use!!?) The present invention is directed to the production of noodles that can maintain the same taste and texture as immediately after steaming even after a long period of steaming. This invention relates to a method.

(Prior art and its problems) Noodles are made by kneading grain flour such as wheat flour or buckwheat flour, adding salt water, and appropriate additives as needed to form dough.
It is manufactured by rolling and cutting it into pieces.

Such noodles are usually eaten immediately after being steamed, but in recent years, with the development of the food industry and distribution system, as well as changes in consumption trends, the number of occasions where they are eaten for the first time after being steamed and stored has increased. .

The taste and texture of the noodles changed extremely quickly after steaming, and deterioration of the taste and texture was unavoidable. Such deterioration occurs not only when the food is stored for a period of time after steaming, but also when it is eaten immediately after steaming, the taste and texture deteriorate even during eating.

In order to reduce such deterioration over time after noodles are steamed, conventional methods include adding natural or synthetic additives such as natural gum, wheat gluten, and synthetic thickeners, or mixing the dough under reduced pressure. Measures have been tried.

However, all of these conventional methods strengthen the elasticity of the noodles.
Although some effectiveness was observed in terms of improving texture,
It was not possible to achieve any significant effect in reducing the change over time (deterioration) after steaming the noodles, which is the objective of the present application.

On the other hand, attempts have been made to focus on starch itself, which is the main component of noodles, and to try to improve the quality of noodles by adding starch having specific properties. Examples include a method of adding 1 to 20% waxy corn starch to grain flour (Japanese Patent Publication No. 7342/1982), and a method of adding 3 to 50% of tapioca starch to flour (Japanese Patent Publication No. 49018/1989).
, a method of adding etherified or esterified starch with a specific degree of substitution (Japanese Patent Publication No. 62-62137), and the like. However, although these methods are effective in shortening the boiling time, reducing the roughness of the surface of the noodles due to melting during boiling, and improving the texture, they are not effective as a countermeasure against the phenomenon that the taste and texture deteriorate over time after steaming. was not always sufficient.

(Problems to be Solved by the Invention) The present invention aims to reduce deterioration of the taste and texture of noodles after steaming over time, which was difficult to solve with conventional methods. To provide a method for producing delicious noodles having the same taste and texture as immediately after.

(Means for Solving the Problems) The present inventors have conducted extensive research into the correlation between the physical properties exhibited by starch during the gelatinization process and changes over time in the taste and texture of noodles using the starch after steaming. As a result of the research, it was discovered that there is an extremely high correlation between the two, and the present invention was completed.

The present invention is an invention of a method for producing noodles characterized by using starch having an Amylograph SF viscosity retention value of 60 to 95%.

Amylograph SF viscosity retention value (hereinafter simply referred to as "viscosity retention value") is a standard value of viscosity retention ratio developed by the present inventors, and its measurement method is as follows: When heating a starch solution, After that, the heating process up to 95℃ was 1.5℃.
A value that compares the value of viscosity shown when the temperature is raised at a temperature increase of ℃/min and then held at the temperature of 95℃ for 30 minutes and the highest viscosity shown during the entire period (heating and holding) mentioned above. It is.

Measurement of viscosity is carried out as follows. First, starch is suspended in pure water at room temperature to a concentration such that the maximum viscosity is 600 to 850 BU (Brabender units), and this is placed in a designated container and placed in an amylograph (viscograph) device (Federal Republic of Germany).・Manufactured by Brabender, model: vS type, measurement cartridge 700cm-g, measurement container pin type feeler and container rotation speed 75r, p, m) set, 50
After raising the temperature to .degree. C., the temperature was raised at a constant rate of 1.5.degree. C./min to reach 95.degree. C. after 30 minutes, and the temperature was further maintained at 95.degree. C. for 30 minutes. During that time, I recorded the viscosity change of the starch solution, and from the chart (amylogram), I calculated the viscosity after holding at 95°C for 30 minutes and the viscosity during the above period (heating and holding, from 50°C to 90°C).
The maximum viscosity at 5° C.) is read, and the ratio of the former to the latter is expressed in %.

In the present invention, starch having a viscosity retention value of 60 to 95% is used.

If the viscosity retention value is less than 60%, it is virtually impossible to suppress the rapid deterioration of taste and texture over time after steaming, and the surface of the noodles is also significantly roughened due to boiling and melting during steaming. On the other hand, even if the viscosity retention value exceeds 95%, the above-mentioned deterioration over time after steaming is large, and there are also various problems such as deterioration of taste and texture due to decrease in viscoelasticity of noodles, extension of boiling time, and increase in dissolution during boiling. Harmful effects will occur.

In the present invention, various starches can be used,
There is no limit to the type. Potato starch, waxy corn starch, tapioca starch, wheat starch can be preferably used, but sweet potato starch, corn starch, sago starch, rice starch, mung bean starch and others can also be used.

Further, the starch of the present invention may be used as a natural starch, or may be used after being subjected to chemical or physical processing. Processing methods include esterification,
Examples include etherification, oxidation, fat processing, dry heat, moist heat, and enzyme treatment, but other treatment methods may also be used. The effects of the present invention can be exhibited regardless of the type of processing method.

Noodles to which the present invention is applied include all types of noodles including Japanese, Western, and Chinese noodles such as udon, soba, mellow rice, ramen, and spaghetti, and also include the skins of proofs, shumai, etc., and the product form is also raw. This applies to all product forms such as noodles, boiled noodles, dried noodles, instant noodles, and frozen noodles.

In the present invention, starch having the above-mentioned characteristics is used as a raw material powder, or is used by being added to and mixed with a raw material powder.

In the latter case, the amount added is not limited, but the preferred amount is 5 to 50% based on the total amount of raw material powder. For transparent proofreading, etc., it is desirable to use 100% of the starch material t4 having the above characteristics.

(Effects) By manufacturing noodles using the starch with the specific physical property values specified in the present invention as all or part of the raw material flour, deterioration of taste and texture over time is reduced even after long hours of steaming, It is possible to produce noodles that maintain high quality over a long period of time.

The noodles produced by the method of the present invention have excellent taste and texture immediately after steaming, and the boiling time is shortened, and the phenomenon of melting during boiling is reduced. The present invention can achieve these effects in combination, and exhibits extremely excellent economical effects even in the industrial production of noodles.

(Examples) Examples of the present invention will be described below, but the scope of the present invention is not limited only to the examples.

Experiments 1 to 3 Noodles were manufactured using oxidized tapioca starch, which is the processed starch of the present invention.

Oxidized tapioca starch was prepared as follows. After suspending 575 g of tapioca starch (moisture 13%) in 675 g of water, it was heated and kept at 30°C. While stirring, adjust the pH to 1) with dilute aqueous sodium hydroxide solution.
Sodium hypochlorite fs liquid (available chlorine 12%) 1,5
g was added and reacted for 5 hours. After the reaction was completed, the mixture was neutralized with sulfuric acid, diluted with twice the amount of water, filtered, and dried with air at 50° C. to obtain oxidized tapioca starch having an Amylograph SF viscosity retention value of 93%. 20 parts of this oxidized tapioca starch,
80 parts of all-purpose wheat flour was powder mixed, 2 parts of common salt dissolved in 34 parts of water was added, and the mixture was kneaded using a vertical mixer.

This is raw udon (width 3
mm, thickness 2.5 mm) were made (Example 1) and subjected to sensory evaluation.

(*) Ministry of Agriculture, Forestry and Fisheries Food Research Institute “Wheat Quality Evaluation Method”
1. Method described in "Udon Aptitude Evaluation Method" (January 1985).

Raw udon noodles were boiled in boiling water to a moisture content of 75% (for evaluation on the same day) or 70% (for evaluation on the next day).

In addition, raw udon noodles made using 20 parts of oxidized tapioca starch with a viscosity retention rate of 81% in which the amount of sodium hypochlorite solution (available chlorine 12%) added was 1.0 g were prepared in Example 2, Example 3 was raw udon noodles made using 20 parts of oxidized tapioca starch with a viscosity retention rate of 62% and an addition amount of 0.75 g of sodium chlorate solution (12% available chlorine) (other conditions were Same as Example 1).

As a standard in the sensory evaluation, fresh udon noodles made in the same manner as above using only medium-strength wheat flour without using the starch of the present invention were used, and a sensory evaluation group m (Table 2) of "average" was assigned to these noodles.

Hypochlorous acid +) Raw udon noodles made using 2.0 g of added rum solution (12% available chlorine) and 20 parts of oxidized tapioca starch with a viscosity retention rate of 97% were prepared in Comparative Example 2 and hypochlorous acid. Addition amount of sodium chlorate solution (available chlorine 12%): 0.
5g, tapiocaden oxide open 20 with viscosity retention rate of 56%
Comparative Example 3 was raw udon noodles made using the same ingredients. Comparative Example 4: Fresh udon noodles made using 20 parts of untreated tapioca starch (viscosity retention rate 37%), and fresh udon noodles made using 20 parts commercially available waxy cornstarch (viscosity retention rate 47%). Comparative Example 5 was used (all other conditions were the same as in Example 1).

For Examples 1 to 3 and Comparative Examples 1 to 5, sensory evaluation was performed on the day of boiling (30 minutes after boiling) and one day after boiling. The sensory evaluation was performed by 10 expert panelists, and the average score was rounded to the second decimal place.

The results are shown in Tables 3 and 4.

The criteria for sensory evaluation are shown in Table 2.

The results of the sensory evaluation showed that Examples 1 to 3 of the present invention all had excellent viscoelasticity, good hardness and smoothness, and little deterioration over time. Furthermore, the color and texture of Examples 1 to 3 of the present invention were significantly superior to those of Comparative Examples 1 to 5.

Table 1 lists the maximum viscosity, viscosity after holding at 95° C. for 30 minutes, and Amylograph SF viscosity retention value of Examples and Comparative Examples. The viscosity was measured using an amylograph (viscograph) device (type vS) manufactured by Brabender, Federal Republic of Germany.
Measuring container pin type feeler and container, rotation speed 75r,
The test was carried out using a p, m, yA regular cartridge of 700 cm -g at a starch concentration of 6% (anhydrous equivalent).

Examples 4-6 Noodles were produced using the processed starch of the present invention, diesterized potato starch.

Diesterified potato starch was prepared as follows. Potato starch in 635g of water (water content 18.
After suspending 615 g of 5%), it was heated and kept at 40°C. After adding 6 g of sodium carbonate to this while stirring, 1.5 g of sodium trimetaphosphate was added and reacted for 10 hours.

After the reaction is complete, neutralize with hydrochloric acid, dilute with 5 times the amount of water,
The mixture was filtered and dried with air at 50° C. to obtain esterified potato starch with a viscosity retention of 92%. 20 parts of this diesterified potato starch and 80 parts of semi-strong wheat flour are mixed in powder form, 1 part of common salt and 0.2 parts of powdered kansui dissolved in 33 parts of water are added, kneaded for 10 minutes, and then mixed using a conventional method. After compounding and rolling the noodles to a thickness of 1.15 m, they were cut out with a #22 round cutting blade to obtain Chinese noodle strings.

This Chinese food 1)! lI! After heating at about 97℃ for 2 minutes, 1
Instant Chinese fried noodles were obtained by frying for 1 minute in palm oil heated to 40°C.

After boiling the instant Chinese fried noodles in boiling water for 3 minutes, powdered soup was added and sensory evaluation was performed twice: immediately after boiling and after 7 minutes of NM.

Diesterified potato starch 20 with a viscosity retention rate of 78% with an added amount of sodium trimetaphosphate of 1.2 g
Example 5 Instant noodles were prepared using 20 parts of diesterified potato starch with a viscosity retention rate of 63% and an added amount of sodium trimetaphosphate of 1.0 g. Chinese noodles were used in Example 6 (other conditions were the same as in Example 4). On the other hand, the amount of sodium trimetaphosphate added was 0.5 g.
Comparative Example 6 was prepared using 20 parts of esterified potato starch with a viscosity retention rate of 56%, and the amount of sodium trimetaphosphate added was 2.5 g.
Comparative Example 7: Instant Chinese noodles made using 20 parts of diesterized potato starch with a viscosity retention rate of 100%.
, untreated potato starch (viscosity retention rate 28%) 2
Comparative Example 8 was instant Chinese noodles made using 0 parts (
Other conditions were the same as in Example 4) The sensory evaluation was performed by 10 expert panelists, and the average score was rounded to the second decimal place.

Table 5 shows the viscosity retention rate, Table 6 shows the sensory evaluation criteria, and Table 7 shows the results of the sensory test. In Table 5, the viscosity measurements were carried out at a starch concentration of 3% (calculated on anhydrous basis), and were carried out in the same manner as in Examples 1 to 4.

Example 7 A transparent proof skin was produced by the method of the present invention.

Diesterified potato starch with a viscosity retention rate of 78% was prepared in the same manner as that used in Example 4, and 30 parts of boiling water was added to 50 parts of the diesterified potato starch and thoroughly kneaded. 10 parts of water was added and kneaded again. The obtained dough was rolled using a roll in a conventional manner to form noodle strips with a thickness of 0.5 cm, and this was punched out into a diameter of 8.5 cm to obtain a transparent proof wrapper.

Adjust the ingredients by mixing appropriate amounts of shrimp, chopped green onions, potato starch, salt, sesame oil, spices, and seasonings. Wrap 20 g of the mixture in the proofed wrapper, steam, and stir in a steamer for 9 minutes.
The mixture was steamed at 5°C for 10 minutes to obtain a clear proof with shrimp.

I! Immediately after brewing, it was stored in a warehouse for 5 days and then tasted. Even after being stored in the refrigerator for 5 days, the skin had excellent smoothness and viscoelasticity, showed very little deterioration over time, and did not lose its transparency.

Example 8 Wheat starch with a viscosity retention rate of 82% was prepared from unprocessed wheat flour, and fresh Chinese noodles were produced by the method of the present invention.

First, make flour dough (doug) from commercially available semi-strong flour.
h) was prepared, nine pieces of gauze were soaked in water, the starch was taken out, the suspension was dehydrated, and then dried with air at 50°C to prepare wheat starch with a viscosity retention rate of 82%.

10 parts of the wheat starch and 90 parts of semi-strong wheat flour were mixed in powder form, and 1 part of common salt and 1 part of powdered kansui dissolved in 33 parts of water were added and kneaded for 10 minutes. Using this dough, noodles were made by a conventional method to obtain raw Chinese noodles (width 1.51W+, thickness 1°51).

When we boiled these raw Chinese noodles in boiling water for 3 minutes and added them to hot soup, we compared the textures immediately after boiling and after 7 minutes, and found that even after 7 minutes, the noodles remained firm and sticky.
The quality was crisp and showed very little deterioration over time.

A comparative evaluation of raw Chinese noodles made from semi-strong wheat flour in the same manner as in Example 8 revealed that after 7 minutes, the quality was hard, lacked stickiness, had poor crispness, and deteriorated over time.

Example 9 Dry noodles were produced using heat-treated tapioca starch with a viscosity retention rate of 65%.

First, tapioca starch was suspended in three times the amount of water, and then filtered under suction to obtain a dehydrated cake (45.5% water content). This was dried for 2 hours in a tray-type blower dryer kept at 120°C to obtain moist heat-treated tapioca starch (with a viscosity retention rate of 65%).
The moisture content (13.2%) was adjusted.

20 parts of the heat-treated tapioca starch thus obtained and 80 parts of all-purpose wheat flour were mixed together, 4 parts of common salt dissolved in 36 parts of water was added and kneaded, and noodles were made by a conventional method. Dry and dry 1if (udon noodles, width 2.5mm, thickness 1.
21) W1)) was obtained.

I boiled these dried noodles in boiling water for 10 minutes and then added them to warm soup; I compared the sensations immediately after boiling and after 7 minutes, and found that even after 7 minutes, they were firm, sticky, and very smooth. ,) quality with extremely little deterioration over time was obtained.

Example 10 Spaghetti was produced using fat-processed cornstarch with a viscosity retention rate of 73%.

First, while stirring 5.75 kg of cornstarch (13% moisture) with a paddle dryer at room temperature, 25 g of Paulownia d was emulsified in 700 mj of water using 2.5 g of sucrose stearate (Lee I-To Sugar Ester S-770). I sprayed it.

After that, the temperature was raised to 130℃ and dried for 3 hours, and the viscosity retention rate was 7.
A 3% fat-processed cornstarch (moisture 13%) was prepared.

After powder-mixing 20 parts of the oil-processed cornstarch obtained in this way and 80 parts of durum wheat semolina, 32 parts of water
1.8m using a single-screw extruder.
The mixture was extruded through a Teflon nozzle and dried by a conventional method to produce spaghetti.

After boiling this spaghetti in boiling water for 12 minutes,
An appropriate amount of putter was mixed and sensory evaluation was performed immediately after boiling and after being stir-fried after being stored in a refrigerator at 10° C. for 6 hours.

It was confirmed that those stored for 6 hours had excellent hardness and elasticity, and had very little deterioration over time.

Table 1 Table 3 On the day of boiling Sensory evaluation (after 30 minutes) Table 2 Sensory evaluation criteria (point allocation) Table 4 Sensory evaluation after 1 day of boiling Example 1 is Excellent viscoelasticity day and night, Hardness, Good smoothness, Very little deterioration over time.

Example 2 (Excellent viscoelasticity even day and night, very good hardness and smoothness, and very little deterioration over time.

Example 3 has excellent viscoelasticity even after one day, good hardness and smoothness, and very little deterioration over time.

Comparative Example 2 lacks viscoelasticity after one day, is a little hard, and shows considerable deterioration over time.

Comparative Example 3 lacks viscoelasticity after one day, is slightly soft and sticky, and shows considerable deterioration over time.

Comparative Example 4 had poor viscoelasticity after one day, was soft and chewy,
Deterioration over time is extremely large.

Comparative Example 5 had extremely poor viscoelasticity after one day, was soft and sticky, and deteriorated significantly over time.

Table 5 Table 6 Sensory evaluation criteria (scoring) Table 7 Sensory evaluation Example 4 has considerable elasticity even after 7 minutes, and has very little deterioration over time.

Example 5 has considerable elasticity even after 7 minutes and shows very little deterioration over time.

Example 6 has considerable elasticity even after 7 minutes and shows very little deterioration over time.

The texture is very good, the texture is very good, the texture is very good, and the texture is very good. Comparative Example 6 is still elastic and has good texture even after 7 minutes, but it deteriorates quite quickly over time and has a soft texture.

Comparative Example 7 had a weak elasticity after 7 minutes, had poor texture, deteriorated very quickly over time, and had a hard texture that was easy to break.

Comparative Example 8 had elasticity after 7 minutes, but the crispness was slightly poor.
It deteriorates extremely quickly over time and has a sticky texture.

Claims (3)

[Claims] (1) A method for producing noodles characterized by using starch having an Amylograph SF viscosity retention value of 60 to 95%. (2) The method for producing noodles according to claim (1), wherein the starch is one or more selected from potato starch, waxy corn starch, tapioca starch, or wheat starch. (3) Claim (1) or (3) wherein the starch is a processed starch.
2) The method for producing starch described above.