Method for producing noodle dough

Abstract

To provide noodles that are excellent in stiffness / chewiness and viscoelasticity and are less prone to texture degradation with aging.SOLUTION: A method of producing noodle dough includes: a first step of adding 15-45 pts.mass of water of 30°C or higher and lower than 50°C to 100 pts.mass of raw material flour and then performing kneading for 30 seconds or longer; and a second step of adding 10-45 pts.mass of water of 30°C or higher and lower than 50°C relative to 100 pts.mass of the raw material flour to the mixture obtained by the first step and then kneading the mixture to produce dough.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing noodle dough. [Background technology]

[0002] In the manufacture of noodles, a kneading process is usually carried out in which the raw material flour for the noodles and kneading water are stirred and mixed in a mixer or the like to form a noodle dough. Conventionally, attempts have been made to devise kneading conditions in order to improve the texture of noodles. For example, the temperature of the kneading water in noodle production is generally cold water to room temperature (less than 30°C), with 5 to 15°C being considered particularly preferable. When the temperature of the kneading water in noodle production is high, the binding of the glutenin and gliadin in the wheat flour is promoted, tending to produce noodles with excellent viscoelasticity, but on the other hand, the dough properties become unstable due to the effects of increased enzyme activity, etc., and noodle production properties tend to deteriorate.

[0003] Patent Document 1 describes a method for industrially producing high-hydration frozen noodles with the same firmness as hand-made noodles, which includes adding 40 parts by weight or more of an aqueous solution at 20-40°C to 100 parts by weight of wheat flour, kneading the mixture using a hand-kneading kneader, maturing the resulting dough, producing noodle dough and noodle strings, and maturing the noodle dough or noodle strings. Patent Document 2 describes a method for producing noodles that includes adding hot water at 70-100°C to a noodle ingredient made mainly from grain flour and kneading the mixture, and then kneading the mixture further while adding cold water at 0-10°C, which produces noodles that are easy to make and work with, and that are transparent, have a good color, and have a chewy texture.

[0004] In recent years, pre-cooked noodles that can be eaten as is or after reheating have been widely sold at supermarkets, convenience stores, etc. Since time has passed between cooking and eating, pre-cooked noodles tend to deteriorate in texture due to aging, etc. Noodles that do not deteriorate in texture even after time has passed after cooking are desired. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2016-086781 A [Patent Document 2] JP 2013-223461 A Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention relates to providing noodles that are excellent in firmness and viscoelasticity and that are less susceptible to deterioration in texture due to aging. [Means for solving the problem]

[0007] The inventors have discovered that noodles that have excellent firmness and viscoelasticity and experience little deterioration in texture due to retrogradation can be produced from a noodle dough obtained by adding kneading water at a specific temperature to raw material flour in two stages and kneading the resulting noodle dough.

[0008] That is, the present invention provides a dough making method comprising the steps of: a first step of adding 15 to 45 parts by mass of water at 30° C. or more and less than 50° C. to 100 parts by mass of raw material flour, and then kneading the mixture for 30 seconds or more; a second step of adding 10 to 45 parts by mass of water at 30°C or higher and lower than 50°C per 100 parts by mass of the raw material flour to the mixture obtained in the first step, and then kneading the mixture to produce a dough; The present invention provides a method for producing noodle dough, comprising the steps of: The present invention also provides a method for producing noodles using the noodle dough. Effect of the Invention

[0009] By using the noodle dough produced according to the present invention, it is possible to produce noodles that are excellent in firmness and viscoelasticity and that experience little deterioration in texture due to aging. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The present invention provides a method for producing noodle dough used in the production of noodles. In this specification, noodles include all shapes of noodles such as noodle strings and noodle skins, and examples thereof include udon, hiyamugi, somen, Chinese noodles, soba, pasta (including short pasta, long pasta, flat pasta, etc.), gyoza skin, shumai skin, wonton skin, etc. Preferably, the noodles provided by the present invention are udon, hiyamugi, or somen, and more preferably udon.

[0011] The method for producing noodle dough of the present invention (hereinafter also referred to as the method of the present invention) comprises: The first step is to add water to the raw flour and then perform the first kneading; A second step of adding water to the mixture obtained in the first step and then performing a second kneading process to produce dough; Includes.

[0012] The raw material flour for the noodle dough produced according to the present invention can be a raw material flour mainly composed of wheat flour. Examples of wheat flour may be any flour commonly used in the production of noodles, including weak flour, medium strength flour, semi-hard flour, hard flour, durum flour, whole wheat flour, etc. The wheat flour may be heat-treated (for example, gelatinized wheat flour, partially gelatinized wheat flour, roasted wheat flour). There are no particular restrictions on the particle size of the wheat flour, and it may be, for example, semolina. Any one of these wheat flours can be used alone, or two or more of them can be used in combination. The raw material flour preferably contains wheat flour in an amount of 40 to 100% by mass, more preferably 50 to 100% by mass.

[0013] The raw material flour may contain other cereal flours besides wheat flour, such as rice flour, barley flour, glutinous barley flour, buckwheat flour, soy flour, corn flour, oat flour, rye flour, bran flour, and the like, any one of which may be used alone or in combination of two or more of which.

[0014] The raw material flour may contain starches. Examples of the starches include unprocessed starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, and processed starches obtained by processing these (for example, cross-linking, phosphorylation, acetylation, etherification, oxidation, gelatinization, etc.). The starches may be any one of the above-mentioned starches or a combination of two or more of them. Preferably, the starches are tapioca starch. Preferably, the starches are processed starches. More preferably, the processed starches are processed tapioca starch, and even more preferably, the processed starches are processed by one or more processes selected from the group consisting of acetylation, etherification, and cross-linking of tapioca starch. When the raw material flour contains starches, the content thereof is preferably 10 to 60% by mass, more preferably 10 to 50% by mass. In one example, the raw material flour may contain 40 to 90% by mass of wheat flour and 10 to 60% by mass of starches. In another example, the raw material flour may contain 50 to 90% by mass of wheat flour and 10 to 50% by mass of starches. In another example, the raw material flour contains 40 to 100% by mass, preferably 50 to 100% by mass, of wheat flour and no starches.

[0015] In addition to the above-mentioned cereal flours and starches, the raw material flour may contain other ingredients commonly used in the production of noodles, as necessary. Examples of such other ingredients include protein materials such as wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils; kansui (water-based mineral water); calcined calcium; dietary fiber; thickening polysaccharides; emulsifiers; sugars; sweeteners, spices, seasonings; vitamins; minerals; nutritional fortifiers; colorants; flavorings; dextrin (including resistant to digestion), leavening agents, water retention agents; alcohol; preservatives; enzymes, pH adjusters, and oxidation-reducing agents, and any one or any two or more of these may be used in combination. The content of such other ingredients in the raw material flour is preferably 10% by mass or less.

[0016] In the first step of the method of the present invention, kneading water is added to the raw material flour described above (first hydration), and then a step of kneading them (first kneading) is performed. The kneading water added to the raw material flour in the first hydration can be water, salt water containing salt or alkaline water, gas-containing water (carbonated water, etc.), or the like. Water containing salt is preferably used. The temperature of the raw material flour to which the kneading water is added in the first hydration is not particularly limited, but is preferably 10 to 25°C. The temperature of the kneading water used in the first hydration is 30°C or higher and lower than 50°C, preferably 35°C or higher and 45°C or lower. The amount of kneading water used in the first hydration, as the amount of water (not containing salt such as salt or alkaline water), is 15 to 45 parts by mass, preferably 15 to 25 parts by mass, and more preferably 15 to 20 parts by mass, relative to 100 parts by mass of the raw material flour.

[0017] In the first water addition, the above amount of kneading water may be added to the raw material flour without stirring, or the raw material flour and the kneading water may be stirred while adding the above amount of kneading water. It is preferable to add the kneading water all at once without any interval, but it may be added in several portions. In the latter case, the interval between each water addition is shorter than the time of the first kneading described below, and preferably less than 30 seconds. After the above amount of water has been added, the first kneading is started. The time of the first kneading is 30 seconds or more, preferably 1 to 6 minutes, and more preferably 1 to 4 minutes.

[0018] In the first step, it is preferable to add salt to the raw material flour. The salt may be added to the raw material flour before the addition of the kneading water, or may be added separately to the raw material flour while the kneading water is being added. Alternatively, the kneading water containing salt may be added to the raw material flour. Preferably, the kneading water containing salt is added to the raw material flour. The amount of salt added is preferably 0.5 to 8 parts by mass, more preferably 1 to 7 parts by mass, and even more preferably 2 to 7 parts by mass, relative to 100 parts by mass of the raw material flour.

[0019] In the subsequent second step, kneading water is added to the mixture obtained in the first step (second hydration), and then the mixture is kneaded to produce dough (second kneading). The kneading water added to the raw material flour in the second hydration step can be water, salt water containing salt or kansui, gas-containing water (carbonated water, etc.), etc. The kneading water used in the second hydration step can be the same as or different from the kneading water used in the first step. Preferably, water that does not contain salt is used.

[0020] In the second step, salt may be added to the mixture obtained in the first step. However, the amount added is preferably less than that in the first step, and for example, is preferably less than 1 part by mass, and more preferably less than 0.5 parts by mass, per 100 parts by mass of the raw material flour contained in the mixture obtained in the first step. More preferably, no salt is added in the second step. When salt is added to the mixture in the second step, the salt may be added to the mixture before the addition of the kneading water, or may be added separately to the mixture while the kneading water is being added. Alternatively, kneading water containing salt may be added to the mixture.

[0021] The temperature of the kneading water used in the second hydration is 30° C. or higher and lower than 50° C., preferably 35° C. or higher and 45° C. or lower. The amount of the kneading water used in the second hydration, expressed as the amount of water (not including salt such as table salt or kansui), is 15 to 45 parts by mass, preferably 15 to 25 parts by mass, per 100 parts by mass of the raw material flour contained in the mixture obtained in the first step. As long as it is within the above range, the temperature and amount of the kneading water in the second hydration may be the same as or different from those in the first hydration.

[0022] In the second water addition, the above amount of kneading water may be added to the mixture obtained in the first step in its entirety without stirring, or the mixture and kneading water may be stirred while the above amount of kneading water is being added. The kneading water may be added all at once, or in multiple portions. Noodle dough is then produced by the second kneading. The second kneading may be carried out until the mixture obtained in the first step and the kneading water are kneaded to prepare a smooth, paste-like dough.

[0023] The total amount of water added in the first and second steps is preferably 25 to 60 parts by mass, more preferably 30 to 55 parts by mass, and even more preferably 30 to 50 parts by mass, per 100 parts by mass of the raw material flour. If the temperature of the kneading water used in the first and second steps is 50°C or higher, the texture of the noodles may be impaired.

[0024] The total time for the first kneading and the second kneading may vary depending on the type and properties of the noodles to be produced, but is preferably 6 to 20 minutes.

[0025] Preferably, the first kneading and the second kneading are performed in a reduced pressure environment. For example, the dough is kneaded in an environment with a reduced pressure of -0.09 MPa or less. The first kneading and the second kneading can be performed using a mixer that is usually used for noodle production. The first kneading is preferably performed at a rotation speed (usually high speed) for the purpose of hydration.

[0026] Noodles can be produced using the noodle dough obtained by the method of the present invention. The method for producing noodles from the noodle dough may follow conventional methods. For example, the noodle dough is rolled by conventional means such as a roll, or, as necessary, combining and rolling are repeated to obtain a noodle band. The noodle band is then shaped by conventional shaping means such as cutting to obtain fresh noodles. Alternatively, fresh noodles can be obtained by extruding the noodle dough using an extruder or the like. These steps can be carried out according to conventional techniques in the field, or using a commonly used noodle-making device. Furthermore, the obtained fresh noodles may be subjected to processes such as drying, cooking, freezing, refrigeration, or a combination thereof, according to conventional methods.

[0027] Preferred examples of noodles produced according to the present invention include fresh noodles, cooked noodles (boiled noodles, steamed noodles, etc.), frozen noodles, refrigerated noodles, etc. More preferably, the noodles produced according to the present invention are cooked noodles, and even more preferably refrigerated cooked noodles. EXAMPLES

[0028] In order to specifically explain the present invention, examples and comparative examples are described below, but the present invention is not limited to the following examples.

[0029] [Raw materials, equipment] Flour (all-purpose flour) Starch: A-700 (acetylated tapioca starch; J Oil Mills) Gluten: A GluG (Glico Nutritional Foods)

[0030] [Test 1] 1) Manufacturing of noodle dough (Comparative Examples 1-1 to 1-2) Using the conditions shown in Table 1, the entire amount of kneading water was added to the raw material flour (powder temperature 15°C), and the mixture was then kneaded (high speed 6 minutes, low speed 7 minutes) under reduced pressure (-0.093 MPa) using a noodle mixer (pin mixer) to prepare noodle dough.

[0031] (Comparative Examples 1-3 to 1-4 and Production Examples 1-1 to 1-8) Under the conditions shown in Table 1, a first amount of water was added to the raw material flour (powder temperature 15°C), and then this was kneaded (high speed 1 to 4 minutes) in a noodle mixer (pin mixer) (first kneading). A second amount of water was added to the resulting mixture, and it was kneaded (high speed 5 to 2 minutes, low speed 7 minutes) in a noodle mixer (pin mixer) to prepare noodle dough (second kneading). The first and second kneading were carried out under reduced pressure (-0.093 MPa).

[0032] 2) Production and evaluation of noodles The noodle dough obtained in 1) was rolled using a noodle roll to produce a noodle band, which was then cut using a cutting blade (#10 square) to produce noodle strands (udon) (noodle thickness 3 mm). The obtained noodle strands were boiled to a yield (relative to noodles) of 170%, and the texture (firmness, viscoelasticity) of the resulting boiled noodles was evaluated. In addition, these boiled noodles were stored at 4°C for 24 hours, and the texture (aging resistance) of the noodles after storage was evaluated. In the evaluation, 10 trained panelists performed a sensory evaluation according to the following evaluation criteria, and the average score was calculated. The noodles of Comparative Example 1-1 were used as a control. The results are shown in Table 1. <Evaluation criteria> (Firmness, viscoelasticity) 5 points: Compared to the control, the center is firmer and the balance of viscoelasticity is excellent. 4 points: Compared to the control, the center is slightly firmer and the viscoelasticity is well balanced. 3 points: Compared to the control, it is slightly firmer and has a slightly better balance of viscoelasticity. 2 points: The stiffness and viscoelasticity are equivalent to the control. 1 point: Compared to the control, there is no firmness in the center and the viscoelastic balance is poor. (Aging resistance) 5 points: Less roughness and less aging compared to the control. 4 points: Compared to the control, there is slightly less dryness and the aging is slightly less noticeable. 3 points: Sensation of aging is the same as the control. 2 points: Compared to the control, there is a slight dullness and a slight feeling of aging. 1 point: Compared to the control, it feels rough and aged.

[0033] [Table 1]

[0034] [Test 2] 1) Manufacturing of noodle dough (Comparative Examples 2-1 and 3-1) Noodle dough was prepared using the same procedure as in Comparative Example 1-1, except that the composition of the raw material flour and the amount of kneading water were changed as shown in Tables 2 and 3.

[0035] (Comparative Examples 2-2 and 3-2) Noodle dough was prepared using the same procedure as in Comparative Example 1-2, except that the composition of the raw material flour and the amount of kneading water were changed as shown in Tables 2 and 3.

[0036] (Production Examples 2-1 and 3-1) Noodle dough was prepared using the same procedure as in Production Example 1-1, except that the composition of the raw material flour and the amount of kneading water were changed as shown in Tables 2 and 3.

[0037] 2) Production and evaluation of noodles Using the same procedure as in Test 1-3), noodle strings (udon) were produced from the obtained noodle dough and evaluated. Comparative Example 2-1 (Table 2) or Comparative Example 3-1 (Table 3) was used as a control. The results are shown in Tables 2 and 3.

[0038] [Table 2]

[0039] [Table 3]

Claims

1. a first step of adding 15 to 45 parts by mass of water at 30°C or higher and lower than 50°C and 0.5 to 8 parts by mass of salt to 100 parts by mass of raw material flour, and then kneading the mixture in a noodle-making mixer under a reduced pressure for 30 seconds or more; a second step of adding 10 to 45 parts by mass of water at 30° C. or higher and lower than 50° C. per 100 parts by mass of the raw material flour to the mixture obtained in the first step, and then kneading the mixture in a noodle-making mixer under reduced pressure to produce dough; Including, In the second step, salt is added to the mixture obtained in the first step in an amount less than that in the first step, or no salt is added. A method for producing noodle dough.

2. The method described in claim 1, wherein the kneading time in the first step is 1 to 6 minutes.

3. A method according to claim 1 or 2, wherein the total time for kneading in the first and second steps is 6 to 20 minutes.

4. The method according to any one of claims 1 to 3, wherein the raw material flour contains 40 to 100 mass% wheat flour.

5. The method according to any one of claims 1 to 4, wherein the raw material flour contains 10 to 60 mass % of starches.

6. The method according to any one of claims 1 to 5, wherein the total amount of water added in the first step and the second step is 25 to 60 parts by mass relative to 100 parts by mass of the raw material powder.

7. The method according to any one of claims 1 to 6, wherein the noodle dough is udon dough.

8. A method for producing noodles using the noodle dough produced by the method according to any one of claims 1 to 7.

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