Method for producing fat-containing noodles

Abstract

The present invention addresses the problem of providing a method for producing fat-containing noodles having good noodle-making properties and texture even when a large amount of fat is added to the noodles. According to the present invention, by adding water to a raw material powder, kneading the raw material powder for a certain period of time, and then adding fat and oil, the hydration of dough and the formation of glutelin can be performed without being hindered by fat and oil, thereby obtaining fat-and-oil-containing noodles having a good noodle-making property and a good texture. It is preferable that 30-140 ml of the oil or fat is added to 1 kg of the main raw material powder, and it is preferable that the oil or fat is added for a period of 3-12 minutes after the start of kneading as the time for which the oil or fat is added. In addition, the fat-containing noodles according to the present invention preferably have a multi-layer structure comprising two outer layers and at least one inner layer, and the dough produced by the method is used in the inner layer.

Description

Technical Field

[0001] The present invention relates to a method for producing grease-containing noodles containing a large amount of grease. Background Art

[0002] In recent years, with the growing demand for health foods, noodles are also being sought after for their high nutritional value. The Ministry of Health, Labor and Welfare's Dietary Intake Guidelines for Japanese (2020 edition) outlines the optimal ratio of energy derived from the three macronutrients: protein, lipids, and carbohydrates (the so-called PFC balance), with lipids set at 20-30%. Since lipids are present in trace amounts in conventional noodle ingredients, additional lipids must be added to meet these requirements.

[0003] Known methods for adding oil to noodles include spraying liquid oil onto raw noodles before steaming, adding liquid oil to raw flour, and adding powdered oil to raw flour (see Patent Documents 1 to 5).

[0004] Adding oil to noodles is known to improve resiliency and texture. Patent Document 4 describes that by adding powdered oil, emulsified and then spray-dried, to raw flour, the boiling time can be significantly shortened, and noodles with minimal overcooking can be obtained. Furthermore, Patent Document 5 describes that by steaming noodles made from raw flour with powdered oil and then drying them with high-temperature hot air, non-fried noodles with a good texture can be obtained, preventing the breakage of the noodles, a problem associated with high-temperature hot air drying.

[0005] On the other hand, it is known that increasing the amount of oil added deteriorates noodle making properties and texture (see Patent Documents 1-5). For example, Patent Document 1 states that when oil is sprayed onto noodles, increasing the amount of oil added makes it difficult for the noodles to gelatinize, resulting in a greasy texture and a reduced flavor and texture. Furthermore, Patent Document 2 states that if the amount of liquid oil added exceeds 6% relative to the raw material flour, noodle making becomes difficult and the texture deteriorates. Furthermore, Patent Document 4 states that if the amount of powdered oil added exceeds 7% relative to the raw material flour, noodle sheets cannot be formed.

[0006] Prior art literature

[0007] Patent Literature

[0008] Patent Document 1: Japanese Patent Application Laid-Open No. 2016-182059

[0009] Patent Document 2: Japanese Patent Application Laid-Open No. 2017-158440

[0010] Patent Document 3: Japanese Patent Application Laid-Open No. 2015-65963

[0011] Patent Document 4: Japanese Patent Application Laid-Open No. 59-154951

[0012] Patent Document 5: Japanese Patent Application Laid-Open No. 2006-122020 Summary of the Invention

[0013] Problems to be solved by the invention

[0014] As described above, in the prior art, when a large amount of oil is added, there is a problem that noodle making properties, texture, and flavor deteriorate. Therefore, the object of the present invention is to provide a method for producing noodles that has good noodle making properties and texture even when oil is added.

[0015] Means for solving problems

[0016] The inventors of the present invention conducted intensive research to improve the noodle making properties and texture of noodles containing oil. As a result, they discovered that by adding oil to raw material flour after adding water and kneading for a certain period of time, noodles can be produced without deteriorating the noodle making properties and texture. This led to the completion of the present invention.

[0017] To address the above-mentioned issues, the method for producing noodles containing oil and fat of the present invention preferably comprises adding water to the main raw material flour and kneading it, and then adding oil and fat 3 minutes after the start of kneading. Furthermore, the amount of oil and fat added is preferably 30 ml to 140 ml per 1 kg of the raw material flour.

[0018] According to this configuration, by adding oil and fat after adding water to the main raw material flour and kneading for a certain period of time, hydration of the dough and formation of gluten proceed without being hindered by the oil and fat, thereby improving noodle making properties and texture.

[0019] Furthermore, in the method for producing oil-containing noodles of the present invention, the oil-containing noodles preferably have a multilayer structure comprising two outer layers and at least one inner layer, wherein the inner layer is made from a dough prepared by kneading the main ingredient flour and water and adding oil three minutes after the start of kneading. Furthermore, the amount of oil added to the inner layer is preferably 30 ml to 140 ml per kg of the raw material flour.

[0020] Effects of the Invention

[0021] According to the present invention, a method for producing noodles having good noodle-making properties and a good texture can be provided even when oil is added. It should be noted that, as a secondary effect, noodles containing oil with less turbidity in the soup can be obtained. DETAILED DESCRIPTION

[0022] The present invention will be described in detail below, including examples. However, the present invention is not limited to these examples. It should be noted that the noodles produced in the present invention may be any type commonly known in the art, including udon noodles, soba noodles, Chinese noodles, spaghetti, macaroni, and pasta.

[0023] (1) Raw material combination

[0024] The noodles of the present invention can be made from common noodle ingredients. Specifically, the main flour ingredients include cereal flours such as wheat flour, buckwheat flour, and rice flour, as well as various starches such as potato starch, tapioca starch, and corn starch. These can be used alone or in combination. These starches can also include raw starch, α-starch, processed starches such as acetylated starch, etherified starch, and cross-linked starch.

[0025] In addition, in the present invention, these raw material flours may be supplemented with gluten, eggs, alkali water, salt, phosphates, thickeners, noodle improvers, pH adjusters, pigments, flavorings, and preservatives commonly used in conventional noodle-making methods. These additives may be added as powders along with the main raw material flours, or dissolved or suspended in the kneading water.

[0026] The oils and fats of the present invention can use all oils and fats that can be used as food. For example, lard, beef tallow, chicken fat, fish oil, salad oil, palm oil, corn oil, soybean oil, rice bran oil, sesame oil, sunflower oil, olive oil, linseed oil, cottonseed oil, and rapeseed oil can be mentioned. One of these can be used alone or in combination of two or more. Among these, rapeseed oil is particularly preferred because it has little effect on the flavor. In addition, oils and fats obtained by hydrogenating these oils and fats, oils and fats obtained by transesterification, and oils and fats whose oil composition has been changed through breeding can also be used. Among these, oils and fats that are not liquid at room temperature can be used by dissolving them into a liquid state using heat before use.

[0027] Regarding the amount of fat added as a raw material of the present invention, it is preferably added in an amount of 140 ml or less per 1 kg of the main raw material flour. More preferably, it is 120 ml or less per 1 kg of the main raw material flour, and even more preferably, it is 80 ml or less. If it exceeds 140 ml, the fat will not fully penetrate the dough, causing the surface of the dough to become sticky and making noodle making difficult. Furthermore, while the effects of the present invention can be felt even with small amounts of fat added, the range in which the effects of the present invention are most felt is preferably 30 ml or more per 1 kg of the main raw material flour. From the perspective of increasing the fat content, it is more preferably 40 ml or more, and even more preferably 60 ml or more.

[0028] (2) Mixing process

[0029] Noodle dough is produced by kneading the raw materials. Specifically, kneading water is added to the raw material flour, and the mixture is kneaded for at least 3 minutes using a blender to uniformly mix the various ingredients. Liquidized oil is then added and kneaded again to produce the noodle dough. From the perspective of adding the liquidized oil after the noodle dough has hydrated and gluten has formed, and ensuring uniform mixing, the oil is preferably added 4 to 12 minutes after the start of adding water to the raw material flour and kneading, and even more preferably 6 to 11 minutes after. Adding the oil at the start of kneading or before 3 minutes impairs noodle making quality due to the large amount of oil added before hydration and gluten formation are complete. Conversely, if the kneading time is longer than 12 minutes, gluten formation is excessively advanced, resulting in larger noodle lumps. The oil will not fully and evenly penetrate the noodle dough, preventing it from increasing its oil content. The blender used for kneading is not particularly limited; batch blenders, jet blenders, vacuum blenders, and the like can be used appropriately.

[0030] Furthermore, if too much water is added to the kneading water, the dough tends to clump prematurely, impairing oil absorption and making subsequent dough sheet production and rolling difficult. Therefore, the preferred amount of water added to the kneading water depends on the temperature of the dough, but it is preferably added so that the dough sheet has a moisture content of 25-45% by mass, more preferably 30-40% by mass.

[0031] (3) Noodle making process

[0032] Noodle strips are then made from the prepared raw dough. Conventional methods can be used, including methods such as extruding raw dough using an extruder to form noodle strips; rolling the raw dough using rollers to form a rough dough strip, which is then compounded to form a dough band. Rolling the dough several times using rollers to a desired thickness is then used to cut the dough band into strips using a cutting roller or a kitchen knife. When making noodle strips after making the dough band, the dough strips can be made using an extruder, followed by rolling and cutting. Alternatively, multiple dough bands can be combined to create a multilayered dough band, followed by rolling and cutting. When using an extruder to make extruded dough bands or extruded noodle strips, it is preferably done under reduced pressure. The resulting noodle strips are then cut into appropriate lengths to form raw noodle strips.

[0033] Since the oil-containing noodles of the present invention are intended to contain a large amount of oil as a nutrient and be absorbed through the noodles, they are preferably multi-layered noodles made by combining two outer layer sheets and at least one inner layer sheet, with the at least one inner layer sheet containing oil. In this case, the oil-containing inner layer sheet is preferably prepared by preparing the noodle dough and forming the noodle sheet according to the above-described method.

[0034] The raw noodle strips can be sprinkled with dry powder or the like and then packaged to produce raw noodles. Alternatively, the raw noodles can be steamed and / or boiled to produce steamed or cooked noodles. By adjusting the pH of the cooked noodles, sealing them, and sterilizing them, refrigerated cooked noodles or raw instant noodles can be produced. Alternatively, the raw noodles can be dried to produce dried or semi-dried noodles, or steamed and / or boiled raw noodles can be frozen to produce frozen noodles.

[0035] In addition, in the case of instant noodles, the raw noodles can be produced by steaming and / or boiling them as needed, and then drying them. The drying method is not particularly limited, and the drying methods commonly used in the production of instant noodles can be applied. Specifically, frying drying can be mentioned, and non-frying drying such as hot air drying, vacuum freeze drying, microwave drying, and low-temperature blast drying can also be mentioned, and they can also be implemented in combination. In the case of frying drying, the treatment is usually carried out at 130-160°C for about 1 to 3 minutes, and in the case of hot air drying, the treatment is usually carried out at 60-120°C for about 15 to 180 minutes. As for the moisture content after the drying treatment, it can be set to 1 to 5% by weight in the case of frying drying and 2 to 12% by weight in the case of hot air drying.

[0036] Example

[0037] Examples of the present invention are described below, but the present invention is not limited thereto.

[0038] Experiment 1: Study on the timing of adding oil and fat

[0039] (Test Example 1-1)

[0040] To 1000 g of wheat flour (all-purpose flour), 350 ml of kneading water in which 20 g of salt and 7 g of alkaline water were dissolved, and 30 ml of rapeseed oil were added, and the mixture was kneaded with a mixer for 15 minutes to prepare a dough.

[0041] The prepared dough was compounded to form a noodle sheet. The sheet was rolled using a roller to a thickness of 1.10 mm and then cut using a No. 22 rolling cutter to form noodle strips. The noodles were then steamed at 100°C for 2 minutes. 110 g of the noodles, cut into 30 cm pieces, were placed in a drying container and dried in a drying chamber at 80°C for 60 minutes to produce non-fried noodles. The test results are shown in Table 2.

[0042] (Test Examples 1-2 to 1-11)

[0043] In Test Example 1-1, non-fried noodles were produced using the same method as in Test Example 1-1, except that the timing and amount of oil addition were changed based on Table 1, and the kneading time after oil addition was adjusted to achieve the total kneading time listed in Table 1. The results of each test are shown in Table 2.

[0044] (Test Example 1-12)

[0045] Non-fried noodles were produced in the same manner as in Test Example 1-1, except that a total of 70 ml of oil was added gradually over 14 minutes at a rate of 5 ml / minute from the start of raw material kneading. The test results are shown in Table 2.

[0046] The prepared non-fried noodles were subjected to a sensory evaluation by a panel of six experienced judges. 500ml of hot water was added to a pot and brought to a boil over medium heat. The non-fried noodles were then added and cooked for four minutes while gently unraveling. The noodles were then eaten and evaluated for noodle preparation, texture, and soup turbidity. Evaluations were made using the following four or five-point scale. For texture, the score in Test Example 1-1 was used as the benchmark (2 points). For noodle preparation, a score of △ or higher was considered acceptable; for texture, a score of 3 or higher was considered acceptable; and for soup turbidity, a score of 0 or higher was considered acceptable.

[0047] <Evaluation of noodle making quality>

[0048] ◎: No stickiness in the dough, high dough strength, and good noodle making properties.

[0049] ○: The dough was less sticky and had sufficient dough strength, and noodle production was possible without any problems.

[0050] △: The dough was slightly sticky and the dough sheet strength was low, but noodles could be made.

[0051] ×: The dough was sticky, the dough band strength was low, and it was impossible to make noodles.

[0052] Taste Evaluation

[0053] 5: It has sufficient viscoelasticity and cooking feeling, and has a very good taste.

[0054] 4: It has viscoelasticity and cooking feeling, which gives it a good taste.

[0055] 3: The viscoelasticity and cooking feel are slightly insufficient, but the taste is basically good.

[0056] 2: Insufficient viscoelasticity and cooking feeling. (Same as Test Example 1-1.)

[0057] 1: The viscoelasticity and cooking feeling are significantly insufficient, resulting in a poor taste.

[0058] <Comments on the cloudy soup>

[0059] ◎: The soup is almost not cloudy and tastes very good.

[0060] ○: The soup is less turbid and tastes good.

[0061] △: The soup is cloudy and tastes a bit bland.

[0062] ×: The soup is turbid and tastes bland.

[0063]

[0064]

[0065] As shown in Test Examples 1-1 and 1-2, the evaluations of texture and soup turbidity were less than acceptable in both Test Examples. As the amount of oil added increased, all the evaluations of noodle making properties, texture, and soup turbidity tended to deteriorate.

[0066] As shown in Test Examples 1-3 to 1-8, noodle making was possible without any problems in all test sections where the ingredients were added after 3 minutes, with higher ratings in the sections where the ingredients were added after 4 to 11 minutes. Regarding texture, all test sections where the ingredients were added after 3 minutes were better than in Test Example 1-1, while the sections where the ingredients were added after 4 to 12 minutes showed increased viscoelasticity and cooking sensation, with particularly high ratings in the sections where the ingredients were added after 6 to 11 minutes.

[0067] Furthermore, as shown in Test Examples 1-8 and 1-9, even when the oil was added 12 minutes after the start of kneading, all evaluations improved by extending the kneading time. This is believed to be because the oil permeated into the dough by extending the kneading time after the oil was added. However, while oil permeation occurred in all test plots, it was insufficient, with oil remaining on the dough surface and in the mixer, resulting in an oil content slightly lower than the added amount.

[0068] Furthermore, as shown in Test Example 1-10, if a large amount of oil was added at the beginning of kneading, all evaluations were poor. As shown in Test Examples 1-11 and 1-12, in the test areas where oil was added in smaller amounts, batch by batch, the evaluations were slightly improved compared to Test Example 1-10, but the evaluations for mouthfeel and soup turbidity were below the passing score.

[0069] The above results suggest that the oil is preferably added 3 minutes after the addition of water to the raw material flour and the start of kneading, more preferably 4 to 12 minutes later, and most preferably 6 to 11 minutes later.

[0070] <Test 1: Study on the amount of oil added>

[0071] (Test Examples 2-1 and 2-2)

[0072] To 1000g of wheat flour (all-purpose flour), 350ml of kneading water containing 20g of salt and 7g of lye was added, along with 30ml of rapeseed oil. The mixture was then kneaded in a blender for 15 minutes to produce a dough. Using this dough, non-fried noodles were prepared using the same method as in Test Example 1-1. The results of each test are shown in Table 4.

[0073] (Test Examples 2-3 to 2-9)

[0074] In Test Example 2-1, non-fried noodles were produced using the same method as in Test Example 2-1, except that the timing and amount of oil addition were changed based on Table 3. The total kneading time was set to 15 minutes, similar to Test Examples 2-1 and 2-2. The results of each test are shown in Table 4.

[0075]

[0076]

[0077] As shown in Test Examples 1-1, 2-1, and 2-2, when oil is added at the beginning of dough kneading, all evaluations tend to deteriorate as the amount of oil added increases. Test Example 1-1, which added the least amount of oil, already scored below the passing mark for both mouthfeel and soup turbidity. While Test Example 2-2, which added the most oil, was able to produce noodles, its mouthfeel and soup turbidity were significantly poor.

[0078] As shown in Test Examples 2-3 to 2-9, when oil was added after 9 minutes from the start of dough kneading, all evaluations tended to deteriorate as the amount of oil added increased. However, in Test Example 2-9, which had the highest amount of oil added, all evaluations passed. More specifically, all evaluations were very high in the test areas with oil additions of 80 ml or less. While the evaluations slightly decreased in the test areas with oil additions of 100 ml to 120 ml, they remained in the good range. Test Example 2-9, with the highest oil addition of 140 ml, had a soft dough that was still usable, and its texture and soup turbidity were rated higher than in Test Example 1-1.

[0079] The above results suggest that the amount of oil added is preferably 140 ml or less, more preferably 120 ml or less, and even more preferably 80 ml or less, per 1 kg of the main raw material powder.

[0080] Furthermore, when comparing Test Example 1-1 with Test Example 2-3, Test Example 2-1 with Test Example 2-4, and Test Example 2-2 with Test Example 2-5, which have the same amount of added oil, the evaluations of the latter test areas were significantly higher.

[0081] The above results suggest that the effect of the present invention can be best felt within a range of 30 ml or more per kg of the main raw material powder. Furthermore, from the perspective of increasing the fat content, it is believed that a range of 40 ml or more per kg of the main raw material powder is more preferable, and 60 ml or more is even more preferable.

[0082] Experiment 3: Research on multi-layer noodles

[0083] (Test Example 3-1)

[0084] (Outer layer)

[0085] To 1000 g of wheat flour (all-purpose flour), 350 ml of kneading water in which 20 g of salt and 7 g of alkali water were dissolved was added, and the mixture was kneaded in a mixer for 15 minutes to obtain a dough, which was then compounded to produce a dough sheet.

[0086] (Inner layer)

[0087] To 1000g of wheat flour (all-purpose flour), 350ml of kneading water in which 20g of salt and 7g of alkaline water were dissolved was added and kneaded in a blender for 9 minutes. 140ml of rapeseed oil was then added and kneaded for a further 6 minutes to obtain a dough, which was then compounded to produce a dough sheet.

[0088] (Three-layer tape production)

[0089] After adjusting the thickness of two outer layer tapes and one inner layer tape so that the thickness ratio of the three-layer tape (outer layer: inner layer: outer layer) is 1:2:1, they are laminated to produce one three-layer tape.

[0090] The resulting three-layered dough sheet was rolled to a thickness of 1.10 mm using a roller and then cut into strips using a No. 22 rolling cutter. The noodles were then steamed at 100°C for 2 minutes. 110 g of noodles, cut into 30 cm sections, were placed in a drying container and dried in a drying chamber at 80°C for 60 minutes to produce non-fried noodles. The results of each test are shown in Table 5.

[0091]

[0092] As shown in Test Example 3-1, all evaluations were very high also in the case of a three-layered surface.

[0093] Compared to Test Example 1-6, which had the same oil addition timing and oil content, the increased amount of oil added to the inner layer resulted in poor noodle-making properties for the inner layer alone. However, the combination with the outer layer strengthened the dough sheet, resulting in improved noodle-making properties. Furthermore, less oil leached out during cooking, making the oily odor less noticeable and resulting in a more flavorful texture.

[0094] As described above, the present invention is characterized by adding oil to the raw material flour after adding water and kneading it for a certain period of time. Before adding the oil, the dough is hydrated to promote gluten formation to a certain extent, allowing noodle making without hindering hydration and gluten formation by the oil. This process achieves the excellent effect of improving not only noodle making properties and texture but also soup turbidity. This allows for the provision of oil-added noodles that maintain excellent noodle making properties and texture, and minimize soup turbidity, even when large amounts of oil are added.

Claims

1. A method for producing noodles containing oil, characterized in that: The main raw material powder and water are kneaded, and liquid oil is added 3 minutes after the start of kneading and further kneaded to make a dough, and strip noodles are made from the prepared dough.

2. The method for producing noodles containing oil and fat according to claim 1, wherein: The amount of the oil added is 30 ml to 140 ml relative to 1 kg of the main raw material powder.

3. A method for producing noodles containing oil, characterized in that: The noodles containing oil have a multilayer structure comprising two outer layers and at least one inner layer. At least one of the inner layers is made of a dough, which is formed by kneading the main raw material powder of the inner layer and water, adding liquid oil 3 minutes after the start of kneading, and further kneading.

4. The method for producing noodles containing oil and fat according to claim 3, wherein: The content of the oil contained in the inner layer is 30 ml to 140 ml relative to 1 kg of the main raw material powder of the inner layer.

Images