JPH04210567A - Raw material flour composition for noodles - Google Patents

Abstract

PURPOSE:To stop or suppress deterioration of noodles after boiling by a preserving condition and to maintain glutinousness for many hours by blending raw material flour of various kinds of noodles with gelatin in an amount not to hinder kneading thereof. CONSTITUTION:100 pts.wt. raw material flour such as flour for UDON (wheat vermicelli), flour for SOBA (buckwheat noodles), flour for spaghetti, flour for macaroni and other flour for processed food consisting essentially of starch, being processed by boiling treatment is blended with 1-5 pts.wt. gelatin to give a flour composition for noodles. When raw noodles or dried noodles obtained from the prepared raw material flour composition is boiled into so-called double structure, core part in an ungelatinized state covered with the outermost layer part in a gelatinized state provides characteristic glutinousness of noodles, water at the gelatinized part of the outermost layer part reaches the core part of the ungelatinized part by permeation force and gelatinizes the core part of the ungelatinized part and causes loss of glutinousness. It is thought that since gelatin particles are dispersed into the outermost layer and retains water of the gelatinized part, movement of water to the core part is stopped or limited and retaining effects on glutinousness are produced.

Description

[Detailed description of the invention]

[00011

[Industrial Field of Application] The present invention relates to a raw material powder composition for preparing noodles that can last for a long period of time, and to dried noodles produced therefrom. [0002] [Prior Art] Noodles such as boiled udon, soba, and spaghetti are important for taste when they have a waist band immediately after being boiled, but this waist band immediately after boiling is lost in a short time thereafter. For this reason, stores that are particular about the taste of firmness usually boil the noodles at the same time as the order is placed, so that they serve boiled noodles with firmness immediately after boiling. However, commercially available boiled noodles are usually sold without firmness, and the current situation is that ordinary households enjoy noodles without firmness. [0003]

[Problems to be Solved by the Invention] Therefore, an object of the present invention is to provide a raw material powder composition and dried noodles that can prepare noodle bodies that can maintain the firmness of the noodles for a long time after boiling. shall be. [0004]

[Means for Solving the Problems 1] According to the present invention, when looking at the cross section of the noodle body, the waist of the noodle body is composed of a gelatinized surface layer portion and an ungelatinized core portion. This is because the difference in texture of the non-gelatinized portion forms the firmness of the noodles, and as this non-gelatinized portion gradually gelatinizes over time after boiling, the difference in texture from the surface layer is no longer felt. This product was created with a focus on this, and various raw materials are selected from powder for udon noodles, powder for soba noodles, powder for spaghetti, powder for macaroni, and other powders for processed foods that are mainly starchy and processed by boiling. 100 parts by weight of powder to 1 part gelatin powder
There is a powder composition for noodles prepared by adding and mixing ~5 parts by weight. The optimum amount of gelatin powder added varies depending on the type of noodle, udon noodles, soba noodles, spaghetti noodles, macaroni noodles, but if you want to maintain firmness for a long time, it is preferable to increase the gelatin content, and it is usually 1~ It is preferable to select between 5% by weight. The average particle size of the gelatin powder is preferably equal to or smaller than the average particle size of the raw material powder in order to ensure uniform dispersibility with the raw material powder. The raw material powder may be mixed in advance with an appropriate amount of water or salt water to form raw noodles, which may then be dried and provided as dry noodles. [0005] [Operation] When raw noodles or dried noodles prepared from the raw material powder according to the present invention are boiled to form a so-called double structure in which the noodle bodies have stiffness, the core of the boiled noodles becomes a gelatinized surface layer. The ungelatinized core surrounded by the noodles gives the noodle its unique firmness, and the moisture in the gelatinized surface layer reaches the core of the ungelatinized portion due to its penetrating power, gelatinizing it. However, according to the present invention, gelatin particles are dispersed in the surface layer and retain moisture in the gelatinized area, so moisture movement to the core is stopped or restricted, resulting in the preservation of waist. It seems that this will have an effect. In addition, since the boiling state and the storage state affect the shelf life, it is preferable that the boiled state of the raw material is half-raw, and that the gelatin is in a frozen or refrigerated state where the water retention property is high. [0006]

EXAMPLES The present invention will be explained in detail below based on specific examples. [0007] (Example 1) To 100 parts by weight of semi-strong flour, 1 part by weight, 2 parts by weight, 4 parts by weight of gelatin powder finely ground to an average particle size of 100 μm or less,
8 parts by weight are mixed and evenly dispersed to prepare raw material powder commonly used for udon noodles. [0008] (Example 2) Buckwheat flour 50! i parts, 50 parts by weight of strong flour, average particle size 1
A raw material powder for soba noodles is prepared by mixing 1 part, 2 parts by weight, 4 parts by weight, and 8 parts by weight of gelatin powder finely pulverized to 00 μm or less and uniformly dispersing it. [0009] (Example 3) To 100 parts by weight of strong spaghetti flour, an average particle size of 100
1 part by weight, 2 parts by weight, 4 parts by weight, and 8 parts by weight of gelatin powder pulverized to a particle size of less than μ are mixed and evenly dispersed to prepare a raw material powder for spaghetti. [00101 (Example 4) Salt water was added to the raw material powder prepared in Example 1 and kneaded, and the raw noodles formed from the mixture were dried to prepare udon dried noodles. [00111 (Example 5) Salt water was added to the raw material powder prepared in Example 2 and kneaded, and the raw noodles formed from the mixture were dried to prepare dried buckwheat noodles. [0012] (Example 6) Salt water was added to the raw material powder prepared in Example 3 and kneaded, and the raw noodles formed from the mixture were dried to prepare spaghetti dried noodles. [0013] (Test Example 1) Salt water is added to the raw material powders prepared in Examples 1 to 3 and kneaded to prepare raw noodles. This is boiled into boiled noodles having a double structure in which the surface layer is gelatinized and the core portion is not gelatinized. The preservation effect of the core was examined by dividing the core into three types: one that was washed with water and then quickly frozen and left in a frozen state, one that was quickly cooled and kept in a refrigerator, and one that was left as is. On the other hand, a noodle comparison sample was prepared under the same conditions except that no gelatin powder was added, and the preservation effect of the core was compared. [0014] As a result, although there is no difference between frozen and preserved noodle bodies immediately after thawing and cooking, the rate of core loss was faster in the comparative sample without gelatin contamination. As for the refrigerated noodles, the deterioration of the noodles with gelatin did not progress during storage, whereas the deterioration of the noodles progressed in the case of the noodles without gelatin. When left as is, the deterioration of the noodle progresses in both cases, but the comparison sample without gelatin loses its core at a faster rate, with the core disappearing in about an hour, whereas in the case with gelatin. At least the core loss rate was about 1/3 times or less. [0015]

Effects of the Invention As is clear from the above explanation, according to the present invention, by adding gelatin to each type of raw material powder in an amount that does not interfere with the crosstalk, boiled rice prepared using the gelatin can be prepared using the gelatin. By mixing gelatin, the moisture in the gelatinized part is retained by the coagulated gelatin, and its infiltration into the non-gelatinized part is suppressed, so deterioration of the noodles after boiling can be stopped or suppressed depending on the storage conditions, and the firmness of the boiled noodles can be reduced. Since it can be stored for a long time, the commercial value of commercially available boiled noodles can be significantly improved. Furthermore, when using the dried noodles according to the present invention,
The water-retaining effect of gelatin not only makes cooking easier, but also improves the degree of firmness remaining after cooking, providing noodles that do not stretch, improving their commercial value as noodles for delivery. be able to.

Claims (1)

[Scope of Claims] [Claim 1] Various powders selected from powders for udon noodles, powders for soba noodles, powders for spaghetti, powders for macaroni, and other powders for processed foods that are mainly starchy and processed by boiling. A raw material powder composition for noodles prepared by adding and mixing 1 to 5 parts by weight of gelatin powder to 100 parts by weight of raw material powder. [Claim 2
10. The raw material powder composition for noodles according to claim 1, wherein the average particle diameter of the gelatin powder is equal to or smaller than the average particle diameter of the raw material powder. 3. Dried noodles produced by drying raw noodles produced from the raw material powder composition according to claim 1 or 2.