JP7053934B1 - How to make Chinese noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a mix for Chinese noodles capable of producing Chinese noodles having a good yellow color, a moist texture, excellent tension on the surface of noodles, and less stiff even when heated in a microwave oven. The present invention is a mix for Chinese noodles containing wheat flour. The mix for Chinese noodles contains 20 parts by mass or more and 75 parts by mass or less of durum flour and 20 parts by mass or more and 75 parts by mass or less of wheat flour derived from Kitahonami with respect to 100 parts by mass of wheat flour. The present invention also provides a noodle dough using the above-mentioned Chinese noodle mix as a raw material, and a method for producing Chinese noodles using the noodle dough. [Selection diagram] None

Description

The present invention relates to a mix for Chinese noodles. The present invention also relates to a noodle dough and a method for producing Chinese noodles using the Chinese noodle mix.

Noodles such as Chinese noodles are very popular and are eaten all over the world. Cup noodles containing pregelatinized dried noodles and ingredients, and bag ramen containing pre-cooked noodle strings and soup are widely sold, giving you the opportunity to cook and eat Chinese noodles at home. There are also many. Conventionally, in Chinese noodle specialty stores, the appearance and texture in a short time after cooking have been particularly emphasized. On the other hand, due to the spread of Chinese noodles in the home, various forms of eating such as eating after a lapse of time after cooking and eating after cooking Chinese noodles after being refrigerated and reheated are increasing. be. With the increase in eating styles, in recent years, Chinese noodles that do not lose their appearance and texture even after cooking, storage, and reheating have been desired.

Durum wheat is known as one of the wheats used for noodles such as Chinese noodles. Durum wheat is harder than normal wheat and is rich in gluten. As a result, when durum wheat is used as a raw material, noodles with a strong texture peculiar to durum wheat can be obtained.

For example, Patent Document 1 describes Chinese noodles containing durum wheat flour in which the amount of damaged starch is suppressed to 9.5% by mass or less. In the same document, the decrease in the amount of damaged starch and the gluten activity caused by over-grinding of durum flour, which was caused by the hardness of durum wheat, was solved by preparing the crushing conditions of durum flour. It is stated that this improved the texture, taste and aroma of noodles using durum wheat flour.

Patent Document 2 describes a wheat flour composition for low-hydration Chinese noodles containing strong wheat flour and durum wheat flour, and Chinese noodles produced using the low-hydration Chinese noodle flour composition. The document describes that the texture could be suppressed even when the low-hydration Chinese noodles using the wheat flour composition for low-hydration Chinese noodles were boiled once, stored, and then reheated for eating.

Japanese Unexamined Patent Publication No. 2009-21354 Japanese Patent Application Laid-Open No. 2021-97632

However, in Patent Documents 1 and 2, the moist texture and the good tension of the noodle surface, which are other characteristics required for Chinese noodles, and the reduction of the stiffness of the noodles, which is a problem when heated in a microwave oven, are particularly described. Is not taken into consideration. Therefore, an object of the present invention is to provide a mix capable of producing Chinese noodles whose appearance and texture are not easily impaired even after cooking, storage and reheating.

The present invention provides a mix for Chinese noodles containing 20 parts by mass or more and 75 parts by mass or less of durum flour and 20 parts by mass or more and 75 parts by mass or less of wheat flour derived from Kitahonami in 100 parts by mass of wheat flour.

The present invention also provides a noodle dough using the above-mentioned Chinese noodle mix as a raw material.

Further, the present invention is a method for producing Chinese noodles using a raw material flour containing 20 parts by mass or more and 75 parts by mass or less of durum flour and 20 parts by mass or more and 75 parts by mass or less of wheat flour derived from Kitahonami in 100 parts by mass of wheat flour. Is to provide.

According to the present invention, there is provided a mix for Chinese noodles capable of producing Chinese noodles having a good yellowness, a moist texture, excellent tension on the surface of noodles, and less stiff even when heated in a range.

Hereinafter, the present invention will be described based on the preferred embodiment thereof.
The Chinese noodle mix of the present invention contains a specific type of flour. Specifically, the wheat flour contains a predetermined amount of durum flour and wheat flour derived from Kitahonami.

Durum flour is a flour made from durum wheat.
Durum wheat refers to wheat belonging to double grain wheat in the botanical classification, which is different from ordinary wheat. Specifically, ordinary wheat other than durum wheat is hexaploid and is called "ordinary wheat". On the other hand, durum wheat is tetraploid and is called "double grain wheat". As described above, durum wheat is botanically different from ordinary wheat for strong flour, medium-strength flour and weak flour.

Examples of the durum flour include durum semolina, durum wheat flour, durum whole grain flour and the like, and one of these can be used alone or in combination of two or more. Durum semolina is a coarsely ground durum wheat excluding bran (skin) and germ, and durum wheat flour is a further crushed and powdered durum semolina. The main difference between durum semolina and durum flour is the size of the particles, and in general, durum semolina has a larger average particle size than durum flour. Durum whole grain flour is made by crushing durum wheat as it is, and differs from durum semolina and durum wheat flour in that it contains bran and germ. From the viewpoint of obtaining Chinese noodles having a moist texture, excellent tension on the surface of the noodles, and having a good yellow color, it is particularly preferable to use durum semolina and durum wheat flour, and durum wheat flour is particularly preferable. As the durum wheat flour, wheat flour obtained by milling durum wheat, which can be used in the present technical field, can be used without particular limitation.

As an example of preferable durum flour (durum flour), durum flour (hereinafter, also referred to as “specific durum flour”) described in JP-A-2009-11277 according to the previous application of the present applicant can be mentioned. The specific durum wheat flour is characterized in that the amount of damaged starch is 9.5% by mass or less. The term "damaged starch" as used herein refers to a state in which a part of the starch contained in the wheat flour is mechanically damaged and the starch granules are destroyed. One of the main characteristics of specific durum flour is that it has a relatively small amount of damaged starch. The amount of damaged starch in the specific durum flour is preferably 6.0% by mass or more and 8.0% by mass or less, and more preferably 7.0% by mass or more and 8.0% by mass or less in the specific durum wheat flour. .. The specific durum wheat flour can be produced, for example, according to the method described in JP-A-2009-11277.

In the present invention, it is preferable to mix durum flour in an amount of 20 parts by mass or more and 75 parts by mass or less in 100 parts by mass of wheat flour to obtain a mix for Chinese noodles. By setting the amount of durum flour to 20 parts by mass or more, there is an advantage that Chinese noodles having a moist texture and excellent tension on the noodle surface can be obtained. Further, by setting the amount of durum flour to 75 parts by mass or less, there is an advantage that Chinese noodles having a good yellow color can be obtained.

The particle size (frequency of the particle size) of the durum powder is preferably 200 μm or less, more preferably 20 μm or more and 130 μm or less, from the viewpoint of obtaining Chinese noodles having a moist texture and excellent tension on the noodle surface. More preferably, the durum powder having a particle size of 40 μm or more and 100 μm or less and having a particle size of 200 μm or less is 90% by mass or more, preferably 95% by mass or more, and more preferably 100% by mass in the total durum powder. It is preferable that the particle size of the specific durum flour is also in such a range.

In the present invention, the average particle size of wheat flour or the like is the cumulative volume measured by a dry method using a laser diffraction scattering type particle size distribution measuring device (for example, "Microtrak particle size distribution measuring device 9200FRA" manufactured by Nikkiso Co., Ltd.). Refers to the volume cumulative particle size D50 at 50% by volume. The particle size (frequency of particle size) is the "detection frequency ratio" calculated by analyzing the particle size distribution (measurement result of the microtrack particle size analyzer attached to the device 9200FRA manufactured by Nikkiso Co., Ltd.). How to read ").

The mix for Chinese noodles of the present invention contains wheat flour derived from Kitahonami in addition to the above-mentioned durum flour. "Kitahonami" is a kind of Japanese wheat variety. "Wheat flour derived from Kitahonami" includes both Kitahonami itself and derivative varieties using Kitahonami as a mating parent. Whether or not the flour is derived from Kitahonami can be determined, for example, by genetic characteristics. By using wheat flour derived from Kitahonami, it is possible to give the Chinese noodles a moist texture, and it is not stiff even when heated in a microwave oven, and a good texture can be maintained.

In the present invention, it is preferable to mix 20 parts by mass or more and 75 parts by mass or less of wheat flour derived from Kitahonami in 100 parts by mass of wheat flour to obtain a mix for Chinese noodles. By setting the amount of wheat flour derived from Kitahonami within this range, it is possible to give the Chinese noodles a moist texture, and it is not stiff even when heated in a microwave oven, and a good texture can be maintained. From these viewpoints, it is more preferable that the wheat flour derived from Kitahonami is contained in an amount of 25 parts by mass or more and 70 parts by mass or less in 100 parts by mass of the wheat flour.

From the viewpoint of giving a moist texture to Chinese noodles, being less stiff even when heated in a range, and maintaining a good texture, the crude protein mass of the wheat flour derived from Kitahonami is the wheat flour derived from Kitahonami. Medium 9.0% by mass or more and 11.5% by mass or less is preferable, and 9.5% by mass or more and 11.0% by mass or less is more preferable. The crude protein mass is a value when the water content in the wheat flour derived from Kitahonami is 13.5%. As a method for measuring the crude protein mass, for example, the method described in JP2012-254052 can be mentioned.

In the present invention, the total mass of durum flour and wheat flour derived from Honami is 80 parts by mass or more and 100 parts by mass or less among all 100 parts by mass of wheat flour contained in the mix for Chinese noodles, which gives a moist texture. Therefore, it is preferable from the viewpoint of obtaining Chinese noodles that have excellent tension on the surface of the noodles and are not stiff even when heated in a range. From the viewpoint of further enhancing this advantage, the total mass of durum flour and wheat flour derived from tahonami is more preferably 85 parts by mass or more and 100 parts by mass or less, and 90 parts by mass or more and 100 parts by mass or less. Is even more preferable.

The Chinese noodle mix of the present invention can also contain ingredients other than wheat flour, which are generally used for noodle production. Specific examples thereof include flours and starches other than wheat flour. Further, in this specification, the general term for flours and starches including wheat flour is referred to as flours.
Examples of the flour other than wheat flour include rice flour, barley flour, mochi barley flour, buckwheat flour, soybean flour, corn flour, oat flour, rye flour, and bran flour.
Examples of starches include tapioca starch, horse bell starch, corn starch, waxy corn starch, wheat starch, rice starch and other starches, and treatments such as pregelatinization, acetylation, etherification, esterification, oxidation treatment and cross-linking treatment. Examples include applied processed starch.

The mix for Chinese noodles of the present invention preferably contains 55 parts by mass or more and 100 parts by mass or less of wheat flour in 100 parts by mass of flour. By setting the content of wheat flour to 55 parts by mass or more, the desired effect of the present invention is sufficiently exhibited. From this point of view, the mix for Chinese noodles of the present invention more preferably contains 70 parts by mass or more and 100 parts by mass or less of wheat flour, and more preferably 80 parts by mass or more and 100 parts by mass or less, still more preferably, in 100 parts by mass of flour. Includes 85 parts by mass or more and 100 parts by mass or less.
Further, the mix of the present invention may contain starches in an amount of 0 parts by mass or more and 45 parts by mass or less, or 0 parts by mass or more and 35 parts by mass or less, based on 100 parts by mass of the flour.

The mix for Chinese noodles of the present invention may contain an auxiliary raw material usually used for producing noodles in addition to the above-mentioned flours. As auxiliary raw materials, for example, wheat proteins such as gluten and gliadin, soybean proteins, egg yolk flour, egg white flour, whole egg flour, defatted milk powder and other protein materials; animal and vegetable fats and oils, powdered fats and oils and other fats and oils; dietary fiber and swelling agents. , Emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins (including indigestible), alcohols, enzyme preparations, calcined calcium, nutritional enhancers, thickeners, water retention Examples thereof include agents, preservatives, pH adjusters, oxidation-reducing agents, etc., and one of these agents can be used alone or in combination of two or more. The blending amount of the auxiliary raw material is preferably 20 parts by mass or less, more preferably 15 parts by mass or less, and 10 parts by mass with respect to 100 parts by mass of the flour contained in the mix for Chinese noodles of the present invention. The following is more preferable.

The Chinese noodle mix of the present invention is used for producing Chinese noodles. The method for producing Chinese noodles using the mix of the present invention follows a conventional method.

The Chinese noodles using the Chinese noodle mix of the present invention can be produced by the same procedure as the conventional method for producing noodles. Typically, a step of preparing a noodle dough by mixing raw material powder containing the Chinese noodle mix and water, a step of rolling the noodle dough to obtain a noodle band, and a step of obtaining a noodle band from the noodle band, and a plurality of noodles. It has a process of cutting out a line. In the present invention, the amount of water added may be appropriately adjusted according to the type of noodles and the like, and is preferably 25 parts by mass or more and 60 parts by mass or less with respect to 100 parts by mass of flour. As the water content, gas-containing water (carbonated water, etc.) can be used in addition to normally used water, salt water, brackish water, and the like. The noodles produced in this way can be used as raw noodles, cooked noodles (boiled noodles, steamed noodles, etc.), frozen noodles of raw or cooked noodles, chilled noodles or chilled noodles, non-fried instant noodles, fried instant noodles, dried noodles, etc. Applicable.
Further, when the noodle dough is prepared using the Chinese noodle mix of the present invention, the Chinese noodle mix may or may not contain the auxiliary raw materials.

As the brackish water raw material used in the present invention, a brackish water component usually used for producing Chinese noodles, that is, a brackish powder in the form of powder at room temperature is used. Specific examples thereof include potassium carbonate, sodium carbonate, disodium hydrogen phosphate, tetrasodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, etc., and one of these may be used alone or in combination of two or more. Can be used. As the irrigation raw material, a commercially available one can be used, and examples thereof include the trade name "Kansui Red" manufactured by Oriental Yeast Co., Ltd. This "Kansui Red" contains potassium carbonate and sodium carbonate as raw materials for brine.

The blending amount of the brine raw material is 100 parts by mass of the Chinese noodle mix in the dough raw material.
It is preferably 0.3 parts by mass or more and 3 parts by mass or less. By setting the blending amount of the brine raw material within this range, the obtained Chinese noodles have a flavor peculiar to Chinese noodles, and the noodle quality has an excellent texture.

The noodle dough thus obtained is made into noodles according to a conventional method to obtain noodle strings. The noodle-making method is not particularly limited, and examples thereof include various noodle-making methods such as rolled noodle-making, roll-making, and extrusion-making, and among them, rolling noodle-making is preferable. In rolled noodles, the noodle dough can be stretched by applying pressure to obtain a noodle band, and the noodle band can be cut out to obtain raw noodles composed of a plurality of rows of noodle strings.

By cooking the raw noodles obtained by making noodles in this way by boiling them in boiling water or steaming them in steam, cooked noodles that can be eaten as they are can be obtained.
Instead of this, dried noodles can be obtained by drying the obtained raw noodles as they are by a known drying method such as hot air drying. The dried noodles become edible cooked noodles by performing the above-mentioned cooking.
In any case, the noodles obtained by using the Chinese noodle mix of the present invention have a good yellowness at the time of eating, have a moist texture, and have excellent tension on the noodle surface. It will be a thing.

Further, the obtained raw noodles may be used as raw noodles or cooked to obtain cooked noodles, which may be refrigerated or frozen to obtain cold or frozen noodles. For example, cooked noodles are divided into a predetermined amount as needed, for example, 150 to 300 g for one person, and then placed on a tray or the like, packaged as necessary, and refrigerated or frozen. Can be done. In particular, refrigerated or frozen cooked noodles can be stored for a long period of time, and when they are eaten, they only need to be reheated in a microwave oven or the like, and can be easily served for eating. Further, the noodles obtained by using the Chinese noodle mix of the present invention have a good yellowness equivalent to that immediately after cooking at the time of eating, even when the noodles are refrigerated or frozen for a long period of time, and are moist. With a smooth texture, the surface of the noodles is excellent in tension, and it does not become stiff even after heating in a microwave oven.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the scope of the present invention is not limited to the following examples.

[Examples 1 to 4, Comparative Examples 1 to 4, and Control Example 1]
The powder raw materials shown below were mixed at the ratios shown in Table 1 to obtain a powdery mix for Chinese noodles.
The mix was prepared by the following method. Specifically, the raw wheat caryopsis is crushed with a crusher (manufactured by Buehler Co., Ltd., test mill), and the crushed product is divided into three fractions of high-grade flour, low-grade flour, and bran, and the total amount of the crushed product. The raw material powder was prepared so that 60% by mass of the above was the high-grade powder. When the high-grade flour was insufficient, the shortage was supplemented with the low-grade flour. This gave me the mix I wanted.
These were mixed at the ratios shown in Table 1 below to obtain the desired mix for Chinese noodles.

[Ingredients for Chinese noodle mix]
<Flour>
-Durum flour (specific durum flour, damaged starch content 9.0% by mass, average particle size 80 μm, 100% by mass of durum flour with a particle size of 200 μm or less)
・ Kitahonami (Caryopsis crushed product, crude protein mass 10.0% by mass): Medium-strength flour

<Durum flour / flour other than Kitahonami>
・ ASW (Australia Standard White, Caryopsis crushed product): Medium-strength flour ・ HRW (Hard Red Winter, Caryopsis crushed product): Semi-strong flour <raw material powder other than wheat flour>
・ Starch: Modified starch (acetylated tapioca starch, hydrangea, manufactured by Matsutani Chemical Industry Co., Ltd. ・ Watering raw material: Kansui red, manufactured by Oriental Yeast Co., Ltd.

[1. Preparation of refrigerated noodles (cooked noodles)]
As shown in Examples 1 to 4, Comparative Examples 1 to 4, and Control Example 1, water and brackish raw materials were mixed in a mass ratio shown in Table 1 with 100 parts by mass of the Chinese noodle mix and mixed. The dough was prepared. The dough was rolled and combined with a noodle making roll to prepare a noodle band, and the dough was cut out with a cutting blade (# 20 square) to produce a noodle string (noodle thickness 1.5 mm). The obtained noodle strings were boiled in boiling water so that the yield was about 170%, washed with water and cooled to obtain cooked noodles (boiled Chinese noodles). Then, the cooked noodles were divided into small pieces, packaged in individual meals, and stored in a refrigerator (4 ° C.) for 24 hours to obtain refrigerated cooked noodles.

[2. Preparation of frozen noodles (cooked noodles)]
As shown in Example 2, Comparative Example 3, and Control Example 1, water and brackish raw materials were mixed in a mass ratio shown in Table 2 with 100 parts by mass of a mix for Chinese noodles, and mixed to prepare a dough. .. The dough was rolled and combined with a noodle making roll to prepare a noodle band, and the dough was cut out with a cutting blade (# 20 square) to produce a noodle string (noodle thickness 1.5 mm). The obtained noodle strings were boiled in boiling water so that the yield was about 170%, washed with water and cooled to obtain cooked noodles (boiled Chinese noodles). Then, the cooked noodles were divided into small pieces, packaged in individual meals, and quickly frozen in a freezer (-40 ° C.) to obtain frozen cooked noodles.

[Evaluation of noodles]
Sensory evaluation was performed on the obtained refrigerated noodles and frozen noodles. Ten trained panelists performed sensory evaluations of texture (moistness), noodle surface tension, range resistance (stiffness) and color tone according to the following evaluation criteria, and calculated their arithmetic mean scores. The higher the score, the better the texture (moistness), the tension of the noodle surface, and the resistance to microwave oven. In the evaluation, noodles produced using a mix for Chinese noodles containing only HRW wheat flour were evaluated as control examples (control examples 1 and 2, each evaluation of 3 points).

Regarding the evaluation of the chilled noodles, the chilled cooked noodles (Chinese noodles) were sprinkled with soup and eaten, and the texture (moistness) and the tension of the noodle surface were evaluated. Further, the refrigerated cooked noodles (Chinese noodles) were sprinkled with a gel-like soup and heated in a microwave oven so that the product temperature became 75 ° C. to be eaten, and the range resistance (stiffness) was evaluated.

Regarding the evaluation of frozen noodles, we used warmed Chinese noodles that were boiled in boiling water for 1 minute and reheated, and the warmed Chinese noodles were washed with water and cooled with soup. The texture (moistness) and the tension of the noodle surface were evaluated by eating the noodles. Further, the frozen cooked noodles (Chinese noodles) were sprinkled with a gel-like soup and heated in a microwave oven so that the product temperature became 75 ° C. to be eaten, and the range resistance (stiffness) was evaluated.

Regarding the color tone, both refrigerated noodles and frozen noodles were evaluated according to the following evaluation criteria, and the items with the largest number of people evaluated were listed.

<Evaluation criteria for texture (moistness)>
5 points: Moister than the control example.
4 points: Slightly moist than the control example.
3 points: Same as the control example.
2 points: Slightly more powdery than the control example.
1 point: More powdery than the control example.

<Evaluation criteria for noodle surface tension>
5 points: Superior to the control example.
4 points: Slightly superior to the control example.
3 points: Same as the control example.
2 points: Slightly inferior to the control example.
1 point: Inferior to the control example.

<Evaluation criteria for range resistance (stiffness)>
5 points: The rubber-like stiffness is weaker than that of the control example.
4 points: The rubber-like stiffness is slightly weaker than that of the control example.
3 points: It is as stiff as the control example.
2 points: The rubber-like stiffness is slightly stronger than that of the control example.
1 point: Stronger rubber-like stiffness than the control example.

<Evaluation criteria for color tone>
⊚: Very good yellowness as Chinese noodles.
◯: Good yellowness as Chinese noodles.
Δ: It has a normal yellow color as Chinese noodles.
*: Excessively yellowish as Chinese noodles.

As shown in Tables 1 and 2, the Chinese noodles produced using the Chinese noodle mix of Examples have a texture and a noodle surface even when refrigerated or frozen, as compared with those of Comparative Example. It can be seen that the noodles are excellent in tension, range resistance and color tone, and have excellent texture peculiar to noodles such as chewy texture and mouthfeel.

Claims (5)

The process of preparing noodle dough by mixing raw material powder and water,
The process of rolling the noodle dough to prepare the noodle band, and
Including the step of cutting out a plurality of noodle strings from the noodle band.
The raw material flour contains 30 parts by mass or more and 70 parts by mass or less of duram flour having a damaged starch content of 9.5% by mass or less and 30 parts by mass or more and 70 parts by mass or less of wheat flour derived from Kitahonami in 100 parts by mass of wheat flour. Mu, how to make Chinese noodles. The production method according to claim 1, wherein the total mass of the durum flour and the wheat flour derived from Kitahonami is 80 parts by mass or more and 100 parts by mass or less in 100 parts by mass of the wheat flour. The production method according to claim 1 or 2, wherein the durum flour is durum wheat flour having an average particle size of 20 μm or more and 130 μm or less. The production method according to any one of claims 1 to 3, wherein the crude protein mass of the wheat flour derived from Kitahonami is 9.0% by mass or more and 11.5% by mass or less in the wheat flour derived from Kitahonami. After the process of cutting out the noodle strings
Further including a step of refrigerating or freezing the noodle strings as raw noodles, or
The production method according to any one of claims 1 to 4, further comprising a step of cooking the noodle strings and refrigerating or refrigerating the noodle strings.