Non-fired noodles to be eaten without rehydrating in hot water, and method for producing the same

Abstract

To provide non-fired noodles to be eaten without rehydrating in hot water.SOLUTION: A method for producing non-fired noodles to be eaten without rehydrating in hot water includes: a step of steaming raw noodles; and a step of drying obtained steamed noodles without performing oil blanching to obtain non-fired noodles, where the non-fired noodles have a pregelatinization degree measured by a glucoamylase method at 50 to 70%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to non-fried noodles that can be eaten without rehydrating with hot water, and a method for producing the same. [Background technology]

[0002] Depending on the drying method used after gelatinization, instant noodles can be divided into fried noodles, which are dried by frying in oil, and non-fried noodles, which are dried with hot air or the like without frying in oil.

[0003] Instant noodles are generally eaten after being reconstituted by boiling or immersing in hot water. On the other hand, there are also instant noodles that are eaten without being reconstituted. Examples of such types of instant noodles include noodles for sara udon, noodles that are eaten with seasonings like snacks, and noodles for topping on salads and the like. Since these instant noodles that are eaten without being reconstituted are required to have a crunchy and chewy texture, fried noodles are usually used. On the other hand, non-fried noodles, when eaten as is without being reconstituted, are not satisfactory in terms of texture, for example, they are too hard and the noodles get stuck in the mouth.

[0004] Patent Document 1 describes a method for producing instant hot air dried noodles, which includes a gelatinization step in which raw noodle strands produced by conventional methods are gelatinized using superheated steam to a degree of gelatinization of 40 to 60%, a hot air drying step in which the noodle strands gelatinized in the gelatinization step are dried using hot air to a moisture content of 5 to 17% by weight, and a swelling treatment step in which the dried noodle strands are swelled after the hot air drying step. Patent Document 2 describes a method for producing instant hot air dried noodles in which raw noodle strands are shaped and filled, and then dried with humidity-controlled high-temperature hot air, and describes the production of noodles with a gelatinization degree of 49.5 to 68.9% by this method. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2016-182058 A [Patent Document 2] International Publication No. 2014 / 112565 DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0006] The present invention relates to providing non-fried noodles that can be eaten without rehydrating with hot water. [Means for solving the problem]

[0007] The present inventors have discovered that non-fried noodles with a degree of gelatinization adjusted to a specific range lower than that of conventional non-fried noodles have a good texture even when eaten without rehydrating. Conventional non-fried noodles have a degree of gelatinization of 75% or more. Until now, there have been non-fried noodles with a relatively low degree of gelatinization, as described in Patent Documents 1 and 2, but these were intended to be eaten as usual after rehydration, and were not intended to be eaten without rehydration.

[0008] The present invention provides the following as representative embodiments. [1] A method for producing non-fried noodles that can be eaten without rehydrating in water, comprising the steps of: A process of steaming the raw noodles; and a step of drying the obtained steamed noodles without frying them to obtain non-fried noodles; The non-fried noodles have a degree of gelatinization of 50 to 70% as measured by a glucoamylase method. method. [2] The method described in [1], wherein the drying is hot air drying. [3] The method described in [1] or [2], wherein the raw noodles are noodle strings having a thickness of 0.5 to 1.3 mm. [4] The method according to any one of [1] to [3], wherein the non-fried noodles are noodles for shabu-shabu, noodles for topping on salads, or noodles to be eaten as a snack. [5] Non-fried noodles that have a degree of gelatinization of 50 to 70% as measured by the glucoamylase method and can be eaten without rehydrating in hot water. [6] The non-fried noodles according to [5], which are noodle strands having a thickness of 0.8 to 2.0 mm. [7] The non-fried noodles according to [5] or [6], which are noodles for shabu-shabu, noodles for topping on salads, or noodles to be eaten as a snack. Effect of the Invention

[0009] The non-fried noodles provided by the present invention have a good crunchy and chewy texture when eaten as is without reconstituting with hot water. Furthermore, since the non-fried noodles do not easily become floppy even when exposed to water, they are also suitable as noodles for shabu-shabu noodles or as noodles for toppings on salads, etc. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The raw material flour for the non-fried noodles of the present invention may be any flour that is normally used as a raw material flour for noodles. The raw material flour contains cereal flour as the main ingredient. Examples of such cereal flours 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 of them. The content of cereal flour in the raw material flour is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 85% by mass or more, of the total amount of the raw material flour, and may even be 100% by mass.

[0011] Preferably, the raw material flour contains wheat flour. The wheat flour may be any flour commonly used in the production of noodles, and examples include strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, whole wheat flour, heat-treated wheat flour, etc. Any one of these wheat flours may be used, or a combination of two or more of them may be used. The wheat flour content in the raw material flour is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 85% by mass or more, of the total amount of the raw material flour, and may even be 100% by mass.

[0012] The raw material flour may contain starches as necessary. Examples of the starches are not particularly limited, and include unmodified starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, and rice starch, as well as processed starches obtained by processing these (for example, by cross-linking, phosphorylation, acetylation, etherification, oxidization, gelatinization, etc.). In the present invention, these unmodified starches and processed starches can be used alone or in combination of two or more. When the raw material flour contains the starches, the content of the starches is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 15% by mass or less, of the total mass of the raw material flour.

[0013] The raw material flour may further contain other ingredients conventionally used in the manufacture of noodles, in addition to the above-mentioned cereal flours and starches. Examples of the other ingredients include proteins such as gluten, soy protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats, emulsified fats and oils, and shortening; salt; kansui raw materials; sugars; sweeteners; calcined calcium; dietary fiber; spices; seasonings; vitamins, minerals, nutritional enhancers; colorants; flavorings; dextrin (including resistant to digestion); leavening agents; emulsifiers; thickeners; water retention agents; preservatives; enzymes; pH adjusters; and oxidation-reducing agents. These other ingredients can be used alone or in combination of two or more. The amount of each of the other ingredients in the raw material flour can be appropriately determined depending on the type of noodles desired. The total content of such other materials in the raw material flour is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 15% by mass or less. Meanwhile, the total content of flours and starches in the raw material flour is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 85% by mass or more.

[0014] A non-fried noodle dough is prepared from the raw material flour. The noodle dough can be prepared by kneading the raw material flour with kneading water in a conventional manner. The kneading water can be water, saline, kansui (brine water) or gas-containing water (such as carbonated water). The amount of kneading water used to prepare the noodle dough is preferably 25 to 65 parts by mass, in terms of the water content of the kneading water, per 100 parts by mass of raw material flour.

[0015] Fresh noodles are produced from the obtained noodle dough. Conventional means can be used to produce fresh noodles from the noodle dough. For example, there is a method in which the noodle dough is rolled with a noodle making roll to obtain a noodle band, and this noodle band is then cut with a cutting blade or the like to obtain noodle strands, and a method in which the noodle dough is extruded to obtain noodle strands. The above noodle bands may be laminated to form multi-layer noodles.

[0016] The shape of the produced fresh noodles is not particularly limited, but is preferably a noodle strand. The thickness of the fresh noodle strand is preferably 0.5 to 1.3 mm, and more preferably 0.7 to 1.0 mm. In this specification, the thickness of the noodle strand refers to the shortest length across the center of the cross section of the noodle strand; in other words, in the case of noodles with a square cross section, it refers to the shorter of the noodle width and noodle thickness, and in the case of noodles with a circular cross section, it refers to the diameter or minor axis.

[0017] The non-fried noodles of the present invention are produced from the produced fresh noodles. In this method of producing non-fried noodles, first, the fresh noodles are steamed to gelatinize them. Preferably, after production, the fresh noodles are not dried, and are subjected to a steaming step in their raw state. Here, drying refers to a process for actively reducing the moisture content of noodles in a temperature or humidity controlled environment, and differs from the reduction in moisture content that occurs during standing or storage. As for the conditions for steaming the fresh noodles, the steaming time varies depending on the amount of steam, but is preferably 30 seconds or more, and more preferably 30 to 180 seconds. At this time, it is preferable to adjust the steaming conditions so that the degree of gelatinization of the non-fried noodles that are ultimately produced is within the specific range described below.

[0018] The resulting steamed noodles are then dried to produce non-fried noodles. The drying technique may be appropriately selected from conventional methods for drying without frying. For example, non-fried noodles can be produced by dividing the steamed noodles into individual portions, forming them into a noodle block as necessary, or packing them into a mold, and then drying them using a method such as hot air, cold air, microwave heating, or freeze-drying. Preferably, the steamed noodles are dried with hot air. For example, non-fried noodles can be produced by dividing the steamed noodles into individual portions and packing them into a mold, and then drying them with hot air at 90 to 150°C for about 5 to 25 minutes. The temperature of the hot air is preferably 110 to 150°C, more preferably 130 to 140°C. In either case, it is preferable to adjust the drying conditions, such as temperature and time, so that the moisture content of the non-fried noodles obtained after drying is 10% by mass or less, preferably 8% by mass or less.

[0019] The produced non-fried noodles of the present invention have a degree of gelatinization of 50 to 70%, preferably 52 to 65%, and more preferably 52 to 60%. The degree of gelatinization in this specification is a value measured by the glucoamylase II method (see www.jfrl.or.jp / storage / file / 221.pdf, accessible from the website of the Japan Food Research Center Foundation). As described above, the degree of gelatinization of non-fried noodles can be adjusted by changing the steaming conditions (steam pressure, steaming time, etc.) in the step of steaming the raw noodles. The degree of gelatinization of non-fried noodles of the present invention is lower than the degree of gelatinization of conventional non-fried noodles. Noodles with a degree of gelatinization as high as that of conventional non-fried noodles have a too hard texture when eaten without rehydrating with hot water. On the other hand, if the degree of gelatinization of non-fried noodles is too low, the noodles will have an inferior crunchy texture and will be powdery, resulting in a texture that is unsuitable for eating without rehydrating with hot water.

[0020] There are no particular limitations on the size of the produced non-fried noodles, and it depends on the shape of the fresh noodles and the drying method described above. For example, because the noodles swell when dried with hot air, the thickness of the noodle strands of non-fried noodles dried with hot air may be greater than that of the fresh noodles described above. The thickness of the noodle strands of non-fried noodles dried with hot air is preferably 0.8 to 2.0 mm, and more preferably 1.0 to 1.5 mm.

[0021] The produced non-fried noodles of the present invention are eaten without reconstituting with hot water. More specifically, the non-fried noodles are served for consumption without undergoing a reconstitution process, such as boiling, adding hot water, or heating in a microwave oven together with water. Preferably, the non-fried noodles are noodles for shabu-shabu, noodles for topping on salads, or noodles to be eaten as snacks. When the non-fried noodles are noodles for sara udon, they can be eaten with a thick sauce such as bean paste poured over them in the same way as regular sara udon. EXAMPLES

[0022] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these examples.

[0023] Test Example 1 (Production of non-fried noodles) 100 parts by mass of wheat flour (medium-strength flour) was mixed with 28 parts by mass of water containing 1 part by mass of salt and 0.1 part by mass of kansui (water soy sauce) and mixed to prepare dough. The dough was rolled and combined with a noodle roll to produce a noodle band, which was then cut with a cutting blade (#24 square) to produce raw noodle strands (noodle thickness 0.95 mm). The obtained raw noodle strands were steamed for 1 minute under different steam pressure conditions (0.1 to 3.0 kPa) (no steaming in Comparative Example 1). The steaming conditions at a steam pressure of 3.0 kPa using the equipment used in this test example were equivalent to the steaming conditions for conventional non-fried noodles. The obtained steamed noodles were divided into portions of approximately 65 g each and treated with hot air (140°C) for 5 minutes to produce non-fried noodles.

[0024] (Reference example: Fried noodle manufacturing) Raw noodle strings were produced using the same procedure as above and steamed for 1 minute under a steam pressure of 1 kPa. The resulting steamed noodles were divided into portions of approximately 65 g and fried in oil (170°C) for 1 minute to produce fried noodles.

[0025] (evaluation) The degree of gelatinization of the produced non-fried noodles was measured using the glucoamylase II method. In addition, the texture of the noodles and the settling of the noodles 5 minutes after pouring the sauce for sara udon on them were evaluated. The evaluation was carried out by 10 expert panelists according to the following evaluation criteria, and the average score of the 10 panelists was calculated. The results are shown in Table 1.

[0026] <Evaluation criteria> (Texture: Crunchy) 5 points: Very good hardness with a very crunchy feel 4 points: Good hardness with a crunchy feel 3 points: Slightly hard or slightly chewy, but still tolerably hard 2 points: The texture is rough and hard, or the texture is weak, making it slightly unsuitable. 1 point: too rough and hard, or too chewy, not suitable (Texture: Smooth) 5 points: Very good smoothness 4 points: Good smoothness 3 points: Somewhat smooth 2 points: Slightly less smooth, slightly powdery 1 point: Less smooth, powdery (Sagging) 5 points: Slow wear 4 points: Slightly slow to wear down 3 points: normal 2 points: wears out rather quickly 1 point: Fast wear

[0027] [Table 1]

[0028] Test Example 2 (Production of non-fried noodles) Following the same procedures as in Test Example 1, but by changing the thickness of the noodle band, raw noodle strands of the thicknesses listed in Table 2 were produced. The obtained raw noodle strands were steamed at 0.3 kPa for 1 minute, and the resulting steamed noodles were divided into portions of approximately 65 g and then treated with hot air (140°C) for 5 minutes to produce non-fried noodles. The texture and settling of the obtained non-fried noodles were evaluated in the same manner as in Test Example 1. The results are shown in Table 2, along with the results of Production Example 2.

[0029] [Table 2]

Claims

1. A method for producing non-fried noodles that can be eaten without rehydrating, comprising the steps of: A process of steaming the raw noodles; and a step of drying the obtained steamed noodles without frying them to obtain non-fried noodles; Including, The non-fried noodles have a degree of gelatinization of 50 to 70% as measured by a glucoamylase method. method.

2. The method of claim 1 , wherein the drying is hot air drying.

3. The method according to claim 1, wherein the raw noodles are noodle strings having a thickness of 0.5 to 1.3 mm.

4. 2. The method according to claim 1, wherein the non-fried noodles are noodles for shabu-shabu, noodles for topping on salads, or noodles eaten as snacks.

5. The non-fried noodles have a degree of gelatinization of 50 to 70% as measured by the glucoamylase method and are to be eaten without rehydrating in hot water.

6. The non-fried noodles according to claim 5, which have a noodle string thickness of 0.8 to 2.0 mm.

7. 6. The non-fried noodles according to claim 5, which are noodles for shabu-shabu noodles, noodles for topping on salads, or noodles to be eaten as a snack.

Images