Method for producing refrigerated pre-cooked chinese noodles

Abstract

To provide Chinese noodles cooked from raw noodles, refrigerated for storage, and maintaining a good texture at the time of eating.SOLUTION: A method for producing refrigerated pre-cooked Chinese noodles includes the steps of: preparing noodle dough by combining 100 pts.mass of raw flour with an alkaline water material, 3-8 pts.mass of salt, and 20-33 pts.mass of water; producing raw noodles from the noodle dough; heating the raw noodles; and refrigerating the heated noodles.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing chilled cooked Chinese noodles. [Background technology]

[0002] Fresh Chinese noodles have a better texture and flavor than instant noodles or dried noodles, and are especially delicious when freshly boiled. When freshly boiled, boiled noodles have a good texture with a chewy hardness in the center due to the difference in texture (gradient) between the inside and outside of the noodle caused by the moisture gradient inside the noodle. On the other hand, when boiled noodles are stored, the difference in texture due to the moisture gradient becomes smaller, and the texture deteriorates. In particular, when fresh Chinese noodles are refrigerated after boiling, they tend to become dry and lack elasticity in texture due to the influence of kansui.

[0003] Conventionally, in the production of noodles, salt is sometimes added to dough. For example, in the production of hand-made udon, a soft noodle dough with a relatively high water content is generally produced in consideration of the texture of the noodles and the ease of manual work, while a relatively large amount of salt is added to the dough so that the dough with a high water content can be easily consolidated when it is rolled or shaped by hand. In the production of dried noodles, the salt content of the dough is sometimes adjusted to control the drying speed. On the other hand, in the case of Chinese noodles, kansui is generally used to impart a unique hard and chewy texture, so salt is rarely used, especially in the production of fresh Chinese noodles.

[0004] Patent Document 1 describes fresh Chinese noodles that do not require boiling, which contain salt, kansui, edible oils and fats, alcohol, sodium lactate, and water as auxiliary ingredients and have a water activity of 0.85 or more and less than 0.90. It also describes that lowering the water activity improves noodle production properties and noodle binding, that in order to reduce the water activity, a larger amount of salt than the usual amount for fresh Chinese noodles is blended into the noodles, that 2 to 4 parts by weight of salt per 100 parts by weight of main raw material flour is preferable, and that the actual amount of water added per 100 parts by weight of main raw material flour is preferably 26 to 30 parts by weight. Patent Document 2 describes how 0.8 to 2.0 parts by mass of kansui raw material in powder form is mixed with 100 parts by mass of grain flour, mainly wheat flour, and then the mixture is kneaded with an added amount of water of 30 parts by mass or less to prepare a noodle dough, which produces dried noodles with a rich kansui flavor and with reduced discoloration after production; it also describes that from the standpoint of improving the prevention of discoloration of the dried noodles, it is preferable to add salt, and that the amount of salt to be added is preferably 1.5 to 4.0 parts by mass per 100 parts by mass of grain flour. Patent Document 3 describes multi-layer noodles that are formed so that the protein content of the inner layer is greater than that of the outer layer and the noodle thickness is longer than the noodle width, and describes such multi-layer noodles in which the moisture content of the outer layer is higher than that of the inner layer. Patent Document 4 describes how three-layer noodles, characterized by a central layer being extruded noodles and an outer layer being high-hydration noodles, can improve the elongation of high-hydration noodles when dried, and further describes how three-layer noodles, consisting of a central layer of extruded noodles produced by adding and mixing 20 to 33 parts of 6% saline solution to 100 parts of raw wheat flour, and an outer layer of high-hydration noodles produced by adding and mixing 80 to 110 parts of 6% saline solution to 200 parts of raw wheat flour, have low elongation of the noodles when dried. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2017-029079 A [Patent Document 2] JP 2020-129987 A [Patent Document 3] Patent No. 7085078 [Patent Document 4] Japanese Patent Application Publication No. 62-228240 DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0006] To provide Chinese noodles having a good texture even when cooked from raw noodles, refrigerated and eaten. [Means for solving the problem]

[0007] The present invention provides the following as representative embodiments. [1] A method for producing refrigerated cooked Chinese noodles, comprising the following steps: A step of preparing noodle dough by adding an kansui raw material, 3 to 8 parts by mass of salt, and 20 to 33 parts by mass of water to 100 parts by mass of raw material flour; producing fresh noodles from the noodle dough; cooking the raw noodles; and refrigerating the cooked noodles; A method comprising: [2] The method according to [1], wherein 0.2 to 1.5 parts by mass of the kansui raw material is added per 100 parts by mass of the raw material powder. [3] The method described in [1] or [2], wherein the total content of flour and starch in the raw material flour is 80 mass% or more. [4] The raw noodles are multi-layer noodles having a laminated structure in which a layer B is disposed between two layers A, the step of preparing the noodle dough comprises a step of adding an kansui raw material, 3 to 8 parts by mass of salt, and 20 to 33 parts by mass of water to 100 parts by mass of raw material flour for the B layer to prepare the noodle dough for the B layer; The method described in [1]. [5] The method according to [4], wherein 0.2 to 1.5 parts by mass of the kansui raw material is added to 100 parts by mass of the raw material powder for the B layer. [6] The method described in [4] or [5], wherein the step of preparing the noodle dough further comprises a step of adding an alkaline water ingredient and water to the raw material flour for the A layer to prepare the noodle dough for the A layer. [7] The method described in [6], wherein 0.2 to 1.5 parts by mass of the kansui raw material and 35 to 55 parts by mass of the water are added to 100 parts by mass of the raw material powder for the A layer. [8] The method according to [6] or [7], wherein the total content of flour and starch in the raw material flour for the A layer and the B layer is 80 mass% or more. [9] The method according to any one of [4] to [8], wherein the thickness ratio of the layer A to the layer B in the multilayer noodle is layer A / layer B / layer A = 0.3-4 / 1 / 0.3-4. Effect of the Invention

[0008] The refrigerated cooked Chinese noodles of the present invention, even when cooked from raw noodles and stored in a refrigerator, have a dense, hard and chewy texture in the center and maintain their stickiness, giving them a texture similar to that of freshly boiled noodles. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The refrigerated cooked Chinese noodles of the present invention are basically produced by heating and cooking raw Chinese noodles to an edible state and then storing them in a refrigerator. The type and shape of the Chinese noodles are not particularly limited, but the noodles are preferably in the form of noodle strings.

[0010] The Chinese noodles produced by the present invention may be single-layer noodles or multi-layer noodles. The multi-layer noodles have a laminated structure in which a layer B is disposed between two layers A. That is, in the laminated structure, the layer A is an outer layer relative to the layer B, and the layer B is an inner layer relative to the layer A.

[0011] The raw material flour for the single-layer noodles and multi-layer noodles (layer A and layer B) contains cereal flour. Examples of cereal flour that can be contained in the raw material flour include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soy flour, corn flour, oat flour, rye flour, bran flour, etc. Any one of these cereal flours can be used, or a combination of two or more types can be used.

[0012] Preferably, the raw material flour contains wheat flour. The wheat flour may be any wheat flour that can be used to produce noodles, and examples of the wheat flour include strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, whole wheat flour, bran flour, and heat-treated wheat flour. Any one of these wheat flours may be used, or two or more may be used in combination. Preferably, the cereal flour contained in the raw material flour contains wheat flour at 50% by mass or more, more preferably 80% by mass or more, or it may be 100% by mass of wheat flour.

[0013] The raw material flour may contain starches. Examples of the starches are not particularly limited, and include unprocessed starches such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, and rice starch, and processed starches obtained by processing them (e.g., cross-linking, phosphorylation, acetylation, etherification, oxidation, gelatinization, etc.). In the present invention, these unprocessed starches and processed starches can be used alone or in combination of two or more. Preferably, the starches are tapioca starch. Also preferably, the starches are processed starches. More preferably, the starches are processed tapioca starch, and even more preferably, processed tapioca starch that has been subjected to one or more processes selected from the group consisting of acetylation, etherification, and cross-linking.

[0014] The mass ratio of flours and starches contained in the raw material flour is preferably flour:starch=100:0 to 50:50. The total content of flours and starches in the raw material flour is preferably 80% by mass or more, more preferably 90% by mass or more, and may be 100% by mass.

[0015] The raw material flour may further contain other ingredients that can be used in the production of noodles, in addition to the above-mentioned grain flours or starches, as necessary. Examples of such other ingredients include protein materials such as wheat protein (gluten), soy protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder, oils and fats, kansui raw materials, edible salt, calcined calcium, dietary fiber, sugars, sweeteners, spices, seasonings, vitamins, minerals, nutritional enhancers, colorants, flavorings, dextrin (including resistant dextrin), leavening agents, thickeners, emulsifiers, water retention agents, preservatives, enzymes, pH adjusters, and oxidation-reducing agents. These other ingredients can be used in appropriate combinations according to the desired properties of the noodles to be produced. The content of such other ingredients in the raw material flour for layers A and B is preferably 20% by mass or less, more preferably 10% by mass or less, as in the present invention, or the raw material flour may not contain such other ingredients.

[0016] When the Chinese noodles produced according to the present invention are multi-layer noodles having layer A and layer B, the compositions of the raw material flours for layers A and B may be the same or different. For example, the types and amounts of flours, starches and other ingredients contained in the raw material flours for layers A and B may be the same or different.

[0017] In the present invention, the noodle dough is prepared by adding kansui raw material, edible salt, and water to the raw material flour and mixing. The kansui raw material and edible salt may be added to the raw material flour or water in advance, or the kansui raw material, edible salt, and water may be added separately to the raw material flour. Preferably, water containing the kansui raw material and edible salt is added to the raw material flour and mixed to prepare the noodle dough.

[0018] The edible salt used in the present invention may be any salt containing sodium chloride as a main component, and may be, for example, table salt, ordinary salt, rock salt, solar salt, coarse salt, seaweed salt, etc. The kansui raw material used in the present invention may be any salt commonly used in the production of Chinese noodles, and may include, for example, potassium carbonate, sodium carbonate, disodium hydrogen phosphate, tetrasodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, etc. These kansui raw materials may be used alone or in combination of two or more. Preferably, a kansui raw material containing potassium carbonate, sodium carbonate, or a combination thereof is used. The kansui raw material may be a commercially available product, and for example, a commercially available kansui raw material containing potassium carbonate and / or sodium carbonate (for example, the product name "Powdered Kansui Blue" manufactured by Oriental Yeast Co., Ltd.) may be suitably used.

[0019] When producing single-layer noodles, fresh noodles can be produced from the noodle dough prepared as described above. On the other hand, when producing multi-layer noodles, the noodle dough prepared as described above is used as the noodle dough for layer B. Noodle dough for layer A is prepared separately, and then the noodle doughs for layer A and B are laminated to produce fresh multi-layer noodles.

[0020] More specifically, when preparing the noodle dough for the single layer noodles and B layer, the amount of water added to the raw material flour (not including the amounts of added components such as kansui raw material and edible salt) is 20 to 33 parts by mass, preferably 20 to 32 parts by mass, more preferably 20 to 31 parts by mass, and even more preferably 25 to 30 parts by mass, per 100 parts by mass of the raw material flour. The amount of edible salt added to the raw material flour is greater than the amount of edible salt conventionally added to fresh Chinese noodle dough, and is preferably 3 to 8 parts by mass, more preferably 3 to 6 parts by mass, per 100 parts by mass of the raw material flour (not including edible salt). The amount of kansui raw material added to the raw material flour is preferably 0.2 to 1.5 parts by mass, more preferably 0.5 to 1.5 parts by mass, per 100 parts by mass of the raw material flour (not including kansui raw material).

[0021] The noodle dough for layer A may be prepared according to a method for producing dough for normal fresh Chinese noodles. For example, the noodle dough for layer A may be prepared by adding kansui raw material and water to the raw material flour. The kansui raw material may be added in advance to the raw material flour or water, or the kansui raw material and water may be added to the raw material flour separately. The amount of kansui raw material added to the raw material flour is preferably 0.2 to 1.5 parts by mass, more preferably 0.5 to 1.5 parts by mass, per 100 parts by mass of the raw material flour (not including the kansui raw material). As the kansui raw material, the above-mentioned raw materials can be used. There is no need to add edible salt to the noodle dough for layer A, and even if added, the amount of edible salt added may be the amount conventionally commonly used for fresh Chinese noodle dough, and is preferably 1 part by mass or less per 100 parts by mass of the raw material flour (not including the edible salt). The amount of water added to the raw material flour for layer A is greater than the amount added to the raw material flour for layer B, and is, for example, but not limited to, 35 to 55 parts by mass per 100 parts by mass of the raw material flour (not including the amounts of added components such as alkaline water raw material and edible salt).

[0022] Raw noodles can be produced from the noodle dough by conventional means, such as roll noodle production or extrusion noodle production. For example, a noodle band can be rolled out with a noodle-making roll, and then the rolled noodle band can be cut out with a knife or cutting blade to produce noodle strands. In the present invention, the preparation of noodle dough from the raw material flour, and the production of raw noodles from the prepared noodle dough are preferably carried out by mechanical noodle production. For example, a commercially available noodle-making machine can be used.

[0023] In the case of multi-layer noodles, for example, the dough for A layer and the dough for B layer are rolled to obtain a noodle band for A layer and a noodle band for B layer. Next, the noodle band for B layer is sandwiched between the noodle bands for A layer from both sides to produce a multi-layer noodle band having a laminated structure in which the noodle band for B layer is disposed between the two noodle bands for A layer. By rolling and cutting the multi-layer noodle band, raw multi-layer noodles having a laminated structure in which the B layer is disposed between the two A layers can be produced. Known methods can be used as the means for rolling and cutting the noodle band. A commercially available noodle making machine may also be used. For example, the noodle band may be rolled using a noodle making roll, and then the rolled noodle band may be cut using a knife or cutting blade to produce noodle strings.

[0024] The thickness ratio of the two A layers to the B layer in the produced multi-layered noodles is preferably A layer / B layer / A layer = 0.3-4 / 1 / 0.3-4, more preferably A layer / B layer / A layer = 0.3-3 / 1 / 0.3-3, and even more preferably A layer / B layer / A layer = 0.5-2 / 1 / 0.5-2. The thicknesses of the two A layers may be different from each other, but it is preferable that they are approximately the same. The thickness ratio of the A layer to the B layer in the multi-layered noodles can be adjusted by changing the thickness ratio of the noodle band for the A layer to the noodle band for the B layer in the production process of the noodles. For example, the thickness ratio of the noodle band for the A layer to the noodle band for the B layer is preferably adjusted to A layer / B layer / A layer = 0.3-4 / 1 / 0.3-4, more preferably 0.3-3 / 1 / 0.3-3, and even more preferably 0.5-2 / 1 / 0.5-2. The thickness of each noodle band is preferably 1 to 15 mm. By stacking these, rolling and cutting, it is possible to produce noodle strands of multi-layer noodles having the same thickness ratio between layers A and B.

[0025] The multilayer noodles produced in the present invention may have a laminated structure of three or more layers, including two A layers as the outermost layers and a B layer between them. In one example, the multilayer noodles are three-layer noodles consisting of two A layers and a B layer between them. In another example, the multilayer noodles are four or five or more layers, with an additional layer between the A layer and the B layer. Preferably, the multilayer noodles are three-layer noodles. When the multilayer noodles have a structure of four or more layers, in the above-mentioned manufacturing process of the multilayer noodles, a noodle band for another layer is prepared and layered between the noodle band for the A layer and the noodle band for the B layer to produce a multilayer noodle band. Alternatively, the noodle band for the B layer may be a laminate of two or more noodle bands for the B layer that have different compositions. By rolling the multilayer noodle band and making noodles, it is possible to produce multilayer noodles having an A layer as the outermost layer and a B layer on the inside thereof.

[0026] The produced raw noodles are cooked and the cooked noodles are refrigerated to produce refrigerated cooked Chinese noodles. Examples of the means for cooking the raw noodles include boiling and steaming. The noodles are gelatinized by the cooking so that they can be eaten. The water used for the boiling or steaming can be water, saline, or the like. If necessary, the cooked noodles are cooled by washing with water, air cooling, air cooling, or the like. Basically, the raw noodles are cooked without being sealed and packaged, and preferably without being packaged. On the other hand, the cooked noodles obtained are preferably packaged and stored refrigerated. For example, the raw noodles are boiled and cooked in large quantities, then washed with water, cooled, and divided into portions, for example, for individual meals, and packaged for refrigerated storage. The cooked noodles can be packaged in any shape of container, such as a bag, cup, bowl, or tray. In order to prevent the noodles from drying out during refrigerated storage, the container is preferably one that can be sealed, and examples of such containers include a sealable bag, a cup with a lid or a cup with a sealable opening, a bowl, or a tray, etc. However, the container used for packaging the cooked noodles in the present invention is not a container for pressurized heat sterilization, such as a retort pouch.

[0027] The resulting cooked Chinese noodles can be refrigerated in the same manner as for general refrigerated cooked noodles. For example, the cooked noodles may be packaged for one or several servings and stored at normal refrigeration temperatures (for example, about 0°C to about 10°C). However, it is permissible to temporarily freeze the cooked noodles during storage or distribution. The refrigerated cooked Chinese noodles of the present invention are stored at refrigerated temperatures when they are sold or stored for sale in stores, or when they are provided to end consumers.

[0028] The refrigerated cooked Chinese noodles of the present invention can be eaten as is or after reheating. Preferably, the refrigerated cooked noodles of the present invention are eaten without reheating after refrigeration. The refrigerated cooked noodles of the present invention have a good texture even without reheating after refrigeration. EXAMPLES

[0029] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these examples.

[0030] Test 1 Chinese noodles 1) Manufacturing of single-layer noodles A kneading water consisting of kansui (water), edible salt, and water was added to the raw material flour according to the composition shown in Table 1, and the mixture was kneaded under reduced pressure (-0.093 MPa) to prepare dough. The dough was rolled out using a noodle roll to produce a noodle band, which was then cut out using a cutting blade (#20 square) to produce noodle strands (noodle thickness 1.5 mm).

[0031] 2) Manufacturing of multi-layered noodles Layer A: The dough was prepared by adding a mixing water consisting of kansui and water to the raw material flour with the composition shown in Table 2, and kneading under reduced pressure (-0.093 MPa). The dough was then rolled out to obtain noodle strips for layer A with thicknesses of 5, 6, and 8 mm. Layer B: The dough was prepared by adding a mixing water consisting of kansui, edible salt, and water to the raw material flour with the composition shown in Table 2, and kneading under reduced pressure (-0.093 MPa). The dough was then rolled out to obtain noodle strips for layer B with thicknesses of 4, 6, and 10 mm. The noodle band for layer B was placed between two noodle bands for layer A, laminated, and rolled to form a three-layer noodle band, which was then cut with a cutting blade (#20 square) to produce noodle strands (noodle thickness 1.5 mm). The thickness ratio of layer A / layer B / layer A was as shown in Table 2.

[0032] 3) Evaluation (Noodle making) During the production of the noodles, the dough's noodle-making properties were evaluated by 10 trained panelists according to the following criteria. The evaluation given by the largest number of people (in the case of a tie, the lower evaluation) was used.

[0033] (Texture) The produced Chinese noodles were boiled to a yield of about 170%. The resulting boiled Chinese noodles were packed into containers and stored at 4°C for 24 hours. The texture of the noodles after storage (the texture of the center of the noodles and the stickiness of the noodles) was evaluated by 10 trained panelists according to the following evaluation criteria, and the average score was calculated. The results are shown in Tables 1 and 2. <Evaluation criteria> (Noodle making) ◎: Very good ○: Good △: Although there are some difficulties, it is possible to make noodles. ×: It is possible to make noodles, but it is quite difficult. (Texture of the center of the noodles) 5 points: The center is dense and hard, with a texture similar to that of freshly boiled noodles. 4 points: The center is somewhat dense and hard, with a texture similar to that of freshly boiled noodles. 3 points: There is some density and hardness in the center. 2 points: The center is slightly lacking in density and hardness (same as the control) 1 point: The center lacks density and hardness. (Noodle stickiness) 5 points: Very good adhesion 4 points: Good viscosity 3 points: Stickiness is somewhat good 2 points: Slightly poor viscosity (same as control) 1 point: Poor adhesion

[0034] [Table 1]

[0035]

Table 2

Claims

1. A method for producing chilled cooked Chinese noodles, comprising the steps of: a step of preparing noodle dough by adding an kansui raw material, 3 to 8 parts by mass of salt, and 20 to 33 parts by mass of water to 100 parts by mass of raw material flour; producing fresh noodles from the noodle dough; cooking the raw noodles; and refrigerating the cooked noodles; A method comprising:

2. The method according to claim 1, wherein the kansui raw material is added in an amount of 0.2 to 1.5 parts by mass per 100 parts by mass of the raw material powder.

3. 2. The method according to claim 1, wherein the total content of flour and starch in the raw material flour is 80% by mass or more.

4. The raw noodles are multi-layer noodles having a laminated structure in which a layer B is disposed between two layers A, the step of preparing the noodle dough comprises a step of adding an kansui raw material, 3 to 8 parts by mass of salt, and 20 to 33 parts by mass of water to 100 parts by mass of raw material flour for the B layer to prepare the noodle dough for the B layer; The method of claim 1.

5. The method according to claim 4, wherein the alkaline water raw material is added in an amount of 0.2 to 1.5 parts by mass per 100 parts by mass of the raw material powder for the B layer.

6. 5. The method according to claim 4, wherein the step of preparing the noodle dough further comprises the step of adding an alkaline water ingredient and water to the raw material flour for the A layer to prepare the noodle dough for the A layer.

7. The method according to claim 6, wherein 0.2 to 1.5 parts by mass of the kansui raw material and 35 to 55 parts by mass of the water are added relative to 100 parts by mass of the raw material powder for the A layer.

8. 7. The method according to claim 6, wherein the total content of flour and starch in the raw material flour for the A layer and the raw material flour for the B layer is 80% by mass or more.

9. 5. The method according to claim 4, wherein the thickness ratio of the layer A to the layer B in the multilayer noodle is layer A / layer B / layer A = 0.3-4 / 1 / 0.3-4.

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