Method for producing multilayer noodles

Abstract

To provide noodles maintaining a good texture for a prolonged duration after cooking.SOLUTION: The present invention provides a method for producing multilayer noodles, where the multilayer noodles have a layered structure in which B layer is disposed between two A layers, the method including the steps for: adding 35-55 pts.mass of water to 100 pts.mass of raw flour for the A layers to prepare noodle dough for the A layers; and adding 20-33 pts.mass of water to 100 pts.mass of raw flour for the B-layer to prepare noodle dough for the B-layer, where the raw flour for the B-layer contains 20-60 mass% of tapioca starch.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing multi-layered noodles. [Background technology]

[0002] When boiled, the moisture gradient inside the noodles creates a difference in texture between the inside and outside of the noodles, giving the noodles a good texture with a chewy hardness in the center. However, when boiled noodles are stored, the difference in texture due to the moisture gradient decreases, and the texture deteriorates.

[0003] In order to improve the texture of noodles, multi-layer noodles made of multiple dough layers have been proposed. Furthermore, attempts have been made to further improve the texture of multi-layer noodles. For example, Patent Document 1 describes a three-layer noodle that has a good texture even after a long time has passed since cooking, and that is made up of an outer layer made from ingredients mainly made of starches and an inner layer made from ingredients mainly made of wheat flour to which protein has been added, the ratio of the thickness of the outer layer to the thickness of the inner layer being in the range of outer layer / inner layer / outer layer = 1.5 to 2.5 / 1 / 1.5 to 2.5, and the ingredients used for the outer layer contain 50 to 85 mass % tapioca starch and 5 to 15 mass % pregelatinized starch. Patent Document 2 describes that in cooked multi-layer noodles consisting of layer A and layer B, with layer A constituting one or both sides of the outer layer, noodles with a good texture and slow retrogradation can be obtained by using layers A and B each containing predetermined amounts of cereal flours consisting of wheat flour and tapioca starch and having a predetermined crude protein content, and by making the crude protein content and amount of water added of layer A lower than the crude protein content of layer B. Patent Document 3 describes a method for producing chilled Chinese noodles using a three-layer noodle band made from an outer layer noodle raw material flour containing 35 to 60% by weight of wheat flour, 25 to 50% by weight of etherified phosphate cross-linked starch, and 5 to 15% by weight of gluten, and an inner layer noodle band made from an inner layer noodle raw material flour containing 0 to 20% by weight of wheat flour, 60 to 80% by weight of etherified phosphate cross-linked starch, and 15 to 25% by weight of gluten. Patent Document 4 describes multi-layer noodles formed so that the inner layer has a higher protein content than the outer layer and the noodle thickness is longer than the noodle width, and describes making the moisture content of the outer layer in said multi-layer noodles higher than that of the inner layer. Patent Document 5 describes that a three-layer noodle 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 describes that a three-layer noodle with a central layer of extruded noodles produced by adding and mixing 20 to 33 parts of 6% saline 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 to 200 parts of raw wheat flour has low elongation when dried. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2008-029273 A [Patent Document 2] JP 2012-196168 A [Patent Document 3] JP 2019-176814 A [Patent Document 4] Patent No. 7085078 [Patent Document 5] Japanese Patent Application Publication No. 62-228240 DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0005] The present invention provides noodles that have a good texture even after a long time has passed since cooking. [Means for solving the problem]

[0006] The present invention provides the following as representative embodiments. [1] A method for producing multi-layered noodles, comprising the steps of: The multi-layered noodles have a laminated structure in which a layer B is disposed between two layers A, The method includes: adding 35 to 55 parts by mass of water to 100 parts by mass of raw material flour for layer A to prepare noodle dough for layer A; adding 20 to 33 parts by mass of water to 100 parts by mass of raw material flour for layer B to prepare noodle dough for layer B; Including, The raw material flour for the B layer contains 20 to 60 mass% tapioca starch. method. [2] The method according to [1], wherein the tapioca starch contained in the raw material flour for the B layer comprises one or more types selected from the group consisting of acetylated tapioca starch and etherified tapioca starch. [3] The method according to [1] or [2], wherein the thickness ratio of the layer A to the layer B in the multilayered noodles is layer A / layer B / layer A = 0.3-4 / 1 / 0.3-4. [4] The method according to any one of [1] to [3], wherein the raw material flour for the A layer and the B layer contains wheat flour. [5] The method according to [4], wherein the total content of the tapioca starch and wheat flour in the raw material flour for the B layer is 85 mass% or more. Effect of the Invention

[0007] The noodles provided by the present invention have a dense, hard and chewy texture in the center even after a long time has passed since cooking, and maintain their stickiness, giving them a texture similar to that of freshly boiled noodles. Furthermore, the noodles provided by the present invention have excellent noodle-making properties despite using a noodle dough with a low water content. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The type of multi-layered noodles of the present invention is not particularly limited, and examples thereof include udon, Kishimen, somen, Chinese noodles, hiyamugi, soba, pastas, and noodle skins, of which udon and Chinese noodles are preferred.

[0009] The multilayered noodles of the present invention have a layered structure in which a layer B is disposed between two layers A. That is, in the layered 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.

[0010] The raw material flours for layers A and B in the multi-layered noodles of the present invention each contain cereal flours. Examples of cereal flours that may be contained in the raw material flour for layers A and B 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 or a combination of two or more of these cereal flours can be used. The types of cereal flours contained in the raw material flour for layers A and B may be the same or different.

[0011] Preferably, the raw material flour for layers A and B contains wheat flour. The wheat flour may be any flour that can be used to produce noodles, and examples of such wheat flour include strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, whole wheat flour, bran flour, heat-treated wheat flour, etc. Any one of these wheat flours may be used, or two or more of them may be used in combination.

[0012] The raw material flour for the A layer and the B layer 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 in combination of one or more of them. 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, the starches are processed by one or more processes selected from the group consisting of acetylation, etherification, and cross-linking. The types of starches used in the A layer and the B layer may be the same or different.

[0013] The raw material flour for A layer contains cereal flours and may not contain starches, but preferably contains cereal flours and starches. Preferably, the cereal flours contained in the raw material flour for A layer contain 50% by mass or more of wheat flour, more preferably 80% by mass or more, or may be 100% by mass of wheat flour. The mass ratio of the cereal flours and starches contained in the raw material flour for A layer is preferably cereal flours:starchs=100:0 to 50:50, more preferably 100:0 to 70:30. The total content of the cereal flours and starches in the raw material flour for A layer is preferably 85% by mass or more, more preferably 90% by mass or more, and may be 100% by mass.

[0014] The raw flour for the B layer contains cereal flours and starches. The starches used in the raw flour for the B layer contain tapioca starch, and may contain starches other than the tapioca starch. The tapioca starch may be unmodified tapioca starch or unmodified tapioca starch. Preferably, the tapioca starch contains processed tapioca starch, and more preferably is processed tapioca starch. Preferably, the processed tapioca starch is one or more selected from the group consisting of acetylated tapioca starch and etherified tapioca starch. The acetylated tapioca starch and etherified tapioca starch may be crosslinked. The content of the tapioca starch in the raw flour for the B layer is 20 to 60% by mass, preferably 20 to 50% by mass, and more preferably 30 to 50% by mass, based on the total mass of the raw flour.

[0015] The total content of flours and starches in the raw material flour for B layer is preferably 85% by mass or more, more preferably 90% by mass or more, and may be 100% by mass. Preferably, the flours used in the raw material flour for B layer contain 50% by mass or more, more preferably 80% by mass or more of wheat flour, or may be 100% by mass of wheat flour. Preferably, the total content of tapioca starch and wheat flour in the raw material flour for B layer is 85% by mass or more, more preferably 90% by mass or more, and may be 100% by mass of the total mass of the raw material flour.

[0016] The raw material flour for layers A and B 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. 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, as well as fats and oils, kansui, calcined calcium, dietary fiber, salt, 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 depending on the properties desired for the noodles to be produced. The content of the other ingredients in the raw material flour for layers A and B is preferably 15% by mass or less, more preferably 10% by mass or less, of the total mass of the raw material flour, or the raw material flour for layers A or B may not contain the other ingredients. Preferably, the raw material flour for layer B has a lower wheat-derived protein content than the raw material flour for layer A. The wheat-derived protein content in the raw material flour refers to the amount of protein contained in wheat-derived raw materials such as wheat flour and gluten in the raw material flour, and can be calculated by measuring the protein amount of the wheat-derived raw materials used for the raw material flour according to the Kjeldahl method.

[0017] The multi-layered noodles of the present invention can be basically produced by the same procedures as conventional multi-layered noodles. Specifically, the dough for layer A and the dough for layer B are prepared by adding kneading water to each of the raw material flours for layer A and layer B, which have the above-mentioned composition and contain cereal flours and, if necessary, starches or other ingredients, and kneading them. The kneading water can be water, saline, kansui, gas-containing water (carbonated water, etc.), etc.

[0018] In the present invention, the amount of water added to the raw material flour for the B layer 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 20 to 30 parts by mass per 100 parts by mass of the raw material flour. In general, more kneading water is added to raw material flour containing a large amount of starch, such as the raw material flour for the B layer, than raw material flour made of wheat flour (see, for example, www.e-sousyoku.com / pages / guest / maker / j-oill / j-oill4.html). Considering this point, the amount of water added to the raw material flour for the B layer in the present invention is smaller than usual. On the other hand, the amount of water added to the raw material flour for the A layer in the present invention may be within the usual range. Preferably, the amount of water added to the raw material flour for the A layer is 35 to 55 parts by mass, preferably 40 to 55 parts by mass, per 100 parts by mass of the raw material flour. The amount of water added to the raw material flour for layers A and B is the amount of water contained in the kneading water added to the raw material flour, and does not include the amount of ingredients added to the kneading water (such as salt or alkaline water).

[0019] Multilayer noodles are produced from the obtained dough for layer A and dough for layer B. Multilayer noodles can be produced from dough by ordinary means, such as roll noodle production, extrusion noodle production, etc. For example, the dough for layer A and dough for layer B are rolled out to obtain a noodle band for layer A and a noodle band for layer B, respectively. Next, the noodle band for layer B is sandwiched between the noodle bands for layer A from both sides to produce a multilayer noodle band having a laminated structure in which the noodle band for layer B is disposed between the two noodle bands for layer A. By rolling and cutting the multilayer noodle band, noodle strands of multilayer 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 a means for rolling and cutting the noodle band. For example, the noodle band can be rolled out with a noodle roll, and then the rolled noodle band can be cut out with a knife or a cutting blade to produce noodle strands. A commercially available noodle making machine can be used for rolling and cutting the noodle band.

[0020] 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 are preferably about 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 laminating these, rolling and cutting, it is possible to produce noodle strands of multi-layered noodles having the same thickness ratio between layers A and B.

[0021] The multilayer noodles of 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 A layer noodle band and the B layer noodle band to produce a multilayer noodle band. Alternatively, the B layer noodle band may be composed of two or more types of B layer noodle bands with different compositions. By rolling the multilayer noodle band and making noodles, it is possible to manufacture multilayer noodles having an A layer as the outermost layer and a B layer on the inside thereof.

[0022] By the above procedure, raw multilayer noodles can be produced. The produced multilayer noodles can be stored, distributed and sold in the form of raw noodles, semi-dried noodles, dried noodles, gelatinized noodles such as boiled noodles or steamed noodles, frozen noodles, instant noodles or the like. In one embodiment, the multilayer noodles of the present invention are provided as raw noodles. In another embodiment, the multilayer noodles of the present invention are provided in a state in which the raw noodles have been cooked by steaming, boiling or the like. In another embodiment, the multilayer noodles of the present invention are cooked by heating and then stored refrigerated or frozen, and provided as refrigerated or frozen cooked noodles. EXAMPLES

[0023] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these examples.

[0024] Test 1 Chinese noodles 1) Manufacturing of single-layer noodles A kneading water consisting of kansui 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).

[0025] 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 Tables 1 and 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 and water to the raw material flour with the composition shown in Tables 1 and 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 Tables 1 and 2.

[0026] 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. (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.

[0027] <Evaluation criteria> (Noodle making) ◎: Very good ○: Good △: Noodle making is possible, but somewhat difficult ×: 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

[0028] [Table 1]

[0029] [Table 2]

[0030] Test 2 Udon 1) Manufacturing of single-layer noodles A kneading water consisting of salt and water was added to the raw material flour according to the composition shown in Table 3, 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 (#10 square) to produce noodle strands (noodle thickness 3 mm).

[0031] 2) Manufacturing of multi-layered noodles Layer A: The dough was prepared by adding a mixing water consisting of salt and water to the raw material flour with the composition shown in Table 3, and kneading under reduced pressure (-0.093 MPa). The dough was then rolled out to obtain a noodle strip for layer A with a thickness of 6 mm. Layer B: The dough was prepared by adding a mixing water consisting of salt and water to the raw material flour with the composition shown in Table 3, and kneading under reduced pressure (-0.093 MPa). The dough was then rolled out to obtain a noodle strip for layer B with a thickness of 6 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 (#10 square) to produce noodle strands (noodle thickness 3 mm). The thickness ratio of layer A / layer B / layer A was 1 / 1 / 1.

[0032] 3) Evaluation The dough's noodle-making properties were evaluated using the same procedures as in Test 1. The produced udon was boiled to a yield of about 170%, packed into containers, and stored at 4°C for 24 hours. The texture of the noodles after storage was evaluated using the same evaluation criteria as in Test 1. The results are shown in Table 3.

[0033] [Table 3]

Claims

1. A method for producing multi-layered noodles, comprising the steps of: The multi-layered noodles have a laminated structure in which a layer B is disposed between two layers A, The method comprises: adding 35 to 55 parts by mass of water to 100 parts by mass of raw material flour for layer A to prepare noodle dough for layer A; adding 20 to 33 parts by mass of water to 100 parts by mass of raw material flour for B layer to prepare noodle dough for B layer; Including, The raw material flour for the B layer contains 20 to 60% by mass of tapioca starch. method.

2. 2. The method according to claim 1, wherein the tapioca starch contained in the raw material flour for the B layer comprises at least one type selected from the group consisting of acetylated tapioca starch and etherified tapioca starch.

3. 2. The method according to claim 1, wherein the thickness ratio of the layer A to the layer B in the multi-layered noodles is layer A / layer B / layer A=0.3-4 / 1 / 0.3-4.

4. The method of claim 1 , wherein the A layer and B layer raw flour comprises wheat flour.

5. 5. The method according to claim 4, wherein the total content of the tapioca starch and wheat flour in the raw material flour for layer B is 85% by mass or more.

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