Manufacturing methods for fresh noodles

Abstract

To provide fresh noodles with a soft and chewy texture. [Solution] The present invention provides a method for producing fresh noodles using a powdered raw material containing wheat flour and a liquid raw material A dough preparation step to obtain dough, a dough shaping step to extrude the dough to obtain fresh noodle strands, and the following The process comprises at least one of a dough maturation process and a noodle maturation process. Dough maturation process: The dough maturation process The process involves placing the dough obtained in the manufacturing process in an environment with an ambient temperature of 10-45°C for 0.25-72 hours. Noodle maturation process: The raw noodles obtained in the dough forming process are matured in an environment with an ambient temperature of 10-45°C. This process involves letting it sit for 0.25 to 72 hours.

Description

Technical Field

[0001] The present invention relates to a method for producing fresh noodles including fresh noodle strands.

Background Art

[0002] Conventionally, when mass-producing noodles industrially, machine-made noodles are used. As noodle-making methods in machine-made noodles, a rolling noodle-making method and an extrusion noodle-making method are known. The rolling noodle-making method is a method of applying pressure to noodle dough to stretch it and then forming it into noodle strands. Typically, raw material powder containing wheat flour and the like is加水 kneaded to obtain noodle dough, the noodle dough is stacked, and rolled by a rolling step using a roll rolling machine or the like multiple times to obtain a noodle sheet, and the noodle sheet is cut with a predetermined cutting blade to obtain fresh noodle strands. On the other hand, the extrusion noodle-making method is a method of applying pressure to dough and extruding it into noodle strands. Typically, noodle dough is supplied to an extruder and extruded from the holes of a die provided in the extruder to obtain fresh noodle strands. における製麺方法として、圧延製麺法と押出製麺法とが知られている。圧延製麺法は、麺 生地に圧力をかけて伸ばしてから麺線に成形する方法であり、典型的には、小麦粉等を含 む原料粉に加水し混捏して麺生地を得、該麺生地を重ね合わせてロール圧延機等の圧延手 段により複数回圧延して麺帯を得、該麺帯を所定の切り刃で切断して生麺線を得る工程を 有する。一方、押出製麺法は、生地に圧力をかけて麺線に押出成形する方法であり、典型 的には、麺生地を押出機に供給し、該押出機が備えるダイスの孔から押し出して生麺線を 得る工程を有する。

[0003] In Patent Document 1, as a method for producing noodles having a good appearance and texture like aged hand-stretched noodles while using machine-made noodles, a method including aging noodle strands having a moisture content of 10 to 38% in an atmosphere at a temperature of 50 to 100°C for 10 to 100 hours is described. The noodle strands subjected to the aging treatment are dried noodles obtained by drying the made noodle strands. 観と食感を有する麺類が得られる麺類の製造方法として、水分含量10~38%の麺線を 温度50~100℃の雰囲気で10~100時間熟成処理することを含むものが記載され ている。前記熟成処理に供される麺線は、製麺した麺線を乾燥させて得た乾麺である。

[0004] <​​​​​​​​ [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Japanese Patent Publication No. 2015-42169 [Patent Document 2] Japanese Patent Application Publication No. 6-296468 [Overview of the project] [Problems that the invention aims to solve]

[0006] There is a demand for fresh noodles with a soft and chewy texture. Conventional proposed technologies either lack sufficient softness and viscosity, or they do not have sufficient softness and viscosity. However, problems such as reduced noodle-making properties arose, and there was room for improvement. Without compromising noodle-making properties, Technology capable of consistently producing fresh noodles with a soft and chewy texture has not yet been developed.

[0007] The object of this invention is to provide fresh noodles with a soft and chewy texture. [Means for solving the problem]

[0008] The present invention relates to a dough preparation step of obtaining dough using a powdered raw material containing wheat flour and a liquid raw material, and The dough shaping process involves extruding the dough to produce fresh noodles, and the following dough maturation process and noodle maturation process are also included. A method for producing fresh noodles, comprising at least one of the following: • Dough maturation process: The dough obtained in the dough preparation process is subjected to an environment with an ambient temperature of 10-45°C. A process of letting it sit for 0.25 to 72 hours. • Noodle maturation process: The raw noodles obtained in the dough forming process are matured in an environment with an ambient temperature of 10-45°C. This process involves letting it sit for 0.25 to 72 hours. [Effects of the Invention]

[0009] According to the present invention, fresh noodles having a soft and sticky texture can be stably produced without impairing noodle-making properties.

BEST MODE FOR CARRYING OUT THE INVENTION

[0010] The fresh noodles produced in the present invention are noodles produced without undergoing a drying process. The term "noodles" as used herein encompasses all foods referred to as noodles. Specifically, for example, pasta such as long pasta, udon, buckwheat noodles, plain noodles, cold noodles, Chinese noodles, pho, rice vermicelli, etc. may be mentioned. The water content of the fresh noodles produced by the present invention is not particularly limited, but typically, preferably it is 25% by mass or more, more preferably 28 - 50% by mass. In the present specification, the "water content" is a value measured by the absolute dry method. The fresh noodles produced in the present invention are typically noodle blocks, which are aggregates of fresh noodle strands. In the fresh noodles produced in the present invention, the shape of the cross-section in the direction perpendicular to the longitudinal direction of the fresh noodle strands (hereinafter also referred to as "noodle strand cross-section") is not particularly limited, and may be circular, elliptical, triangular, quadrangular, pentagonal or more polygonal, etc. The fresh noodles produced in the present invention can be made edible by heating and cooking according to a conventional method. Such heating and cooking methods are not particularly limited, and examples include boiling using hot water, steaming using saturated steam or superheated steam, etc., heating and cooking methods in the presence of moisture.

[0011] The method for producing the fresh noodles of the present invention includes a step of obtaining a dough using a powder raw material and a liquid raw material (dough preparation step), and a step of extruding and noodle-making the dough to obtain fresh noodle strands (dough shaping step).

[0012] The powder raw material used in the dough preparation step is a powder at normal temperature and normal pressure, and contains at least wheat flour​​​​​​​​ There is no particular limitation on the wheat flour that can be used in the production of noodles, and for example, strong flour, semi-strong flour, medium flour, weak flour, whole grain flour, and durum wheat milled products can be mentioned. Depending on the type of noodles to be produced, etc., one of these can be used alone or in combination of two or more. In the present invention, "durum wheat milled product" refers to wheat flour derived from durum wheat, and specifically, for example, durum semolina and durum wheat flour can be mentioned. Durum semolina refers to that among the wheat flour derived from durum wheat, the average particle size exceeds 300 μm, and durum wheat flour refers to that among the wheat flour derived from durum wheat, the average particle size is 300 μm or less. The content of wheat flour in the powder raw material is preferably 50 to 100% by mass based on the total mass of the powder raw material. The powder raw material used in the dough preparation step may contain one or more other raw material powders (powder raw materials at normal temperature and pressure) other than wheat flour. Such other raw material powders include grain flours and starches other than wheat flour. The "starch" mentioned here means "pure starch" isolated from plants such as wheat, and is distinguished from the starch contained in grain flours.

[0013] Neither the "grain flours other than wheat flour" nor the "starch" is particularly limited in the plant serving as the source. Examples of the grain flours other than wheat flour include rice flour, barley flour, and rye flour. Examples of the starch include tapioca starch, potato starch, sweet potato starch, wheat starch, corn starch, rice starch, pea starch, mung bean starch, adzuki bean starch, and sago starch. The starch used in the powder raw material may be unprocessed starch, or may be processed starch obtained by subjecting unprocessed starch to one or more processing treatments such as crosslinking, phosphorylation, acetylation, etherification, oxidation, and α - modification. When starch is included in the powder raw material, the starch content is, in relation to the total mass of the powder raw material, The amount is 5-50% by mass, more preferably 10-45% by mass.

[0014] Preferred examples of powdered raw materials include all-purpose flour, strong flour, and durum wheat flour. Examples include products containing one or more types of wheat flour and starch. In such preferred powder raw materials, the wheat flour may be medium flour or strong flour and durum wheat flour. Using crushed material further enhances the ability to obtain fresh noodles that have a soft and chewy texture when edible. This makes it easier to break down. In this case, the relationship between the medium flour or strong flour and the durum wheat flour in the powder raw materials The preferred mass ratio of the former (medium-strength flour or strong flour): the latter (durum wheat flour) is The ideal time is 20:80-80:20, more preferably 25:75-75:25.

[0015] The powdered raw materials used in the dough preparation process are one or more of the raw materials other than the aforementioned grain flour and starch. The above may also be included. Other such ingredients include, for example, wheat protein, wheat gluten, and soy. Protein materials such as protein powder, egg yolk powder, egg white powder, whole egg powder, skim milk powder; animal and vegetable oils and fats, powdered oils and fats, etc. Oils and fats; lye water, calcined calcium, leavening agent, emulsifier, thickener, salt, sugars, sweetener, flavoring Spices, seasonings, vitamins, minerals, colorings, flavorings, alcohol, preservatives, and enzymes are among the ingredients. It can be done.

[0016] The liquid raw material used in the dough preparation process is typically water, but is not particularly limited. For example, a seasoning liquid, such as a mixture of salt and other seasonings dissolved or dispersed in water, or an egg mixture, is used. It is possible.

[0017] In the dough preparation process, the dough can be prepared according to conventional methods. Typically By mixing powdered raw materials and liquid raw materials, and then kneading the mixture using a mixer or the like, Prepare a crumbly dough (coarse dough) consisting of a collection of several noodle grains. The amount of liquid raw material to be mixed with the powdered raw material can be adjusted as appropriate depending on the type of fresh noodles being manufactured. Often, there are no particular restrictions, but for example, 28 to 55 parts by mass per 100 parts by mass of powdered raw material It is possible.

[0018] In the dough forming process described above, the dough obtained in the dough preparation process is formed into noodle strands. The extrusion method is used as the shaping method for such dough. In the extrusion method, the rough dough is supplied to the extruder. Then, under normal pressure or reduced pressure, the raw noodle strands are extruded through a die with holes of an appropriate shape and size. This is a method for obtaining [something]. Besides the extrusion method, another known noodle-making method is the rolling method. The rolling method involves rough noodle production. The dough is rolled out, the resulting dough is compounded as desired, and then rolled out in stages to make noodles. This method involves forming a strip of dough and cutting the dough with a suitable cutting blade to obtain fresh noodles. Based on the inventors' findings According to this, the rolling method produces noodles with a softer, chewier texture in their edible state compared to the extrusion method. It is suitable for producing noodles. However, this texture can also be achieved through the extrusion method. There is a need for this technology. With this technology, the only noodle-making equipment that is owned is an extruder. Even in that case, the desired texture can be achieved by using the existing extruder to produce noodles using the extrusion method. This made it possible to obtain the necessary materials, and new noodle-making equipment, such as rolling rollers, necessary for implementing the noodle-making method was introduced. This has the advantage of eliminating the need for shaping the dough. From this perspective, the present invention relates to the shaping of the dough. The extrusion method has been chosen as the noodle-making method.

[0019] In the dough forming process, the pressure applied to the dough when extruding it to obtain fresh noodles ( The extrusion pressure is not particularly limited. Furthermore, the method of extruding the dough into noodle strands is also not particularly limited, and conventional methods are used. Known extrusion noodle-making methods can be used. For example, a single-screw extruder for dry pasta production, This can be carried out using a twin-screw extruder or the like, in accordance with conventional methods. In the dough forming process, press The noodle-like or noodle-pillar-like dough obtained from the machine is gradually rolled out thinly using rolling rollers to obtain a noodle sheet. A method may be employed in which the noodle sheet is cut with a suitable cutting blade to obtain fresh noodle strands.

[0020] The present invention relates to a method for producing fresh noodles, comprising the two steps described above (dough preparation step and dough shaping step). Furthermore, it is characterized by having at least one of the following dough maturation process and noodle maturation process. It can be done. In other words, the method for producing fresh noodles of the present invention is 1) dough preparation step, dough maturation step, fresh The dough forming process may be carried out in this order: 2) dough preparation process, dough forming process, noodle maturation process The steps may be in this order: 3) dough preparation process, dough maturation process, dough shaping process, noodle making process. The maturation process may be carried out in this order. In any of the above embodiments 1) to 3), noodle-making properties are not impaired. Without any issues, it is possible to consistently produce fresh noodles with a soft and chewy texture. • Dough maturation process: The dough obtained in the dough preparation process is subjected to an environment with an ambient temperature of 10-45°C. A process of letting it sit for 0.25 to 72 hours. • Noodle maturation process: The raw noodles obtained in the dough forming process are matured in an environment with an ambient temperature of 10-45°C. This process involves letting it sit for 0.25 to 72 hours.

[0021] The dough maturation process is typically carried out in an environment where the ambient temperature is within the specified range (hereinafter referred to as "raw"). This process is carried out by leaving the packaged or unpackaged dough undisturbed in what is also called a "natural maturation environment." The packaged fabric is, for example, the entire fabric obtained in the aforementioned fabric preparation process, made of a resin film or the like. This is obtained by covering it with a packaging bag. The dough maturation environment allows the dough to rest and provides a suitable atmosphere. The environment is not particularly limited, provided that the temperature can be set within the specified range, for example, A known constant-temperature storage facility, constant-temperature chamber, etc., can be used. The ambient temperature of the dough maturation environment (hereinafter also referred to as the "dough maturation temperature") is preferably 15 The temperature is ~45°C, more preferably 25~45°C, and even more preferably 30~45°C. The time the dough is placed in the dough maturation environment (hereinafter also referred to as "dough maturation time") is preferably 0.25 to 60 hours, more preferably 0.5 to 48 hours, even more preferably 2 to 48 hours, Particularly preferable is 4 to 48 hours.

[0022] The noodle maturation process is typically carried out in an environment where the ambient temperature is within the specified range (hereinafter referred to as "noodle maturation process"). Also called a "noodle maturation environment." The unpackaged noodles are placed directly into this environment, or into packaging bags such as plastic film. This is done by leaving the noodles undisturbed while covered. The noodle maturation environment allows the noodles to be left undisturbed. Furthermore, the environment is not particularly limited, provided that the ambient temperature can be set within the aforementioned specific range. The same environment used for dough maturation can be used. The ambient temperature of the noodle maturation environment (hereinafter also referred to as the "noodle maturation temperature") is preferably 15 The temperature is ~45°C, more preferably 25~45°C, and even more preferably 30~45°C. The time the dough is placed in the noodle maturation environment (hereinafter also referred to as "noodle maturation time") is preferably 0.25 to 60 hours, more preferably 0.5 to 48 hours, even more preferably 2 to 48 hours, Particularly preferable is 4 to 48 hours.

[0023] The effects of the aforementioned dough maturation process and / or noodle maturation process are obtained in the dough preparation process. By appropriately controlling the moisture content and temperature of the dough, a superior product can be achieved. Therefore, factors that affect the moisture content and temperature of the dough, for example, the dough preparation process. Appropriately controlling the conditions for dough preparation during the process is essential to achieving the predetermined effects of this invention. It is effective above. Specifically, in the dough preparation process, 30 to 100 parts by mass of the liquid raw material are added to 100 parts by mass of the powdered raw material. It is preferable to use 50 parts by mass, and more preferably 35 to 48 parts by mass. Furthermore, the temperature of the liquid raw material used in the dough preparation process (the liquid raw material immediately before mixing with the powder raw material) The product temperature is preferably 15°C or higher, more preferably 30°C or higher, and even more preferably 35°C or higher. The temperature is 100°C. Boiling water may be used as the liquid raw material.

[0024] The method for producing fresh noodles of the present invention is to perform the noodle maturation step after the dough forming step (when the noodle maturation step is carried out). The process then involves heating the raw noodles and refrigerating or freezing the cooked noodles. The process may include steps. If the cooked noodles are refrigerated, chilled noodles can be obtained. When cooked noodles are frozen, frozen noodles are obtained. [Examples]

[0025] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples. It is not something that should be done.

[0026] [Examples 1-16, 19-34, Comparative Examples 1-4, Reference Examples 1-3] A predetermined amount of water, which is a liquid raw material, is added to and mixed with a powder raw material of a predetermined composition, and the mixture is manufactured Using a noodle mixer (horizontal pin mixer), the process was performed at a reduced pressure of -0.08 MPa for 5 minutes at high speed. Next, the dough was kneaded at low speed for 10 minutes to obtain a crumbly coarse dough (dough preparation step). The dough was formed into noodle strands using the extrusion method to obtain fresh noodle strands (dough forming process). Specifically, Using a stencil manufacturing machine, the rough dough is extruded at a predetermined extrusion pressure under reduced pressure conditions of -0.08 MPa. This process yielded raw noodle strands with a thickness of 3.0 mm. Next, the obtained raw noodle strands underwent a noodle maturation process. Specifically, the raw noodle strands were placed inside a constant temperature cabinet, where the internal temperature was set to a predetermined temperature, using food-grade plastic wrap. The noodle maturation process was carried out by leaving the noodles undisturbed for a predetermined time while covered with protective film. The process of preparing the dough, shaping the dough, and maturing the noodles was carried out in this order to produce fresh noodles. The blending of the main ingredients, the amount and temperature of the liquid ingredients used (temperature immediately before mixing with the powder ingredients), and the maturation of the noodle strands. Table 1 shows the temperature (internal temperature of the constant temperature storage unit) and noodle maturation time (time the raw noodles were left undisturbed in the constant temperature storage unit). This is shown in Table 3. Note that in this specification, the degree of depressurization (pressure in a depressurized space) is defined with atmospheric pressure as zero. It is gauge pressure.

[0027] [Example 17] Except for not performing the noodle maturation process and not performing the dough maturation process, the process was carried out in the same manner as in Example 4. Noodles were manufactured. Specifically, in Example 17, the process involved dough preparation, dough maturation, and dough shaping. The process was carried out in this order to produce fresh noodles. The dough maturation process was carried out when the internal temperature of the oven was set to a predetermined temperature. By placing the dough, covered with food wrap, inside a constant temperature chamber for a predetermined time, the dough matures. The dough maturation process was carried out. Dough maturation temperature (temperature inside the constant temperature chamber), dough maturation time (dough inside the constant temperature chamber) Table 1 shows the time the samples were left to stand.

[0028] [Example 18] Fresh noodles were manufactured in the same manner as in Example 4, except that a dough maturation process was carried out. In Example 18, the dough preparation process, dough maturation process, dough shaping process, and noodle maturation process were carried out in this order. The process was carried out to produce fresh noodles. The dough maturation process was carried out in the same manner as in Example 17.

[0029] Details of the raw materials used in the above-mentioned examples, comparative examples, and reference examples are as follows. • Medium-strength flour (manufactured by Nisshin Flour Milling Co., Ltd., product name "Tokusuzume") • Strong flour: Manufactured by Nisshin Flour Milling Co., Ltd., product name "Million" • Durum semolina: Manufactured by Nisshin Flour Milling Co., Ltd., product name "Leone G" • Tapioca processed starch: Tapioca hydroxypropylated phosphate cross-linked starch

[0030] [Evaluation Test] The noodle-making properties when forming the dough into noodle strands in the dough forming process described above are evaluated according to the following criteria. The evaluation was conducted. In addition, the raw noodles to be evaluated were boiled in boiling water for 3 to 5 minutes to obtain boiled noodles, and the boiling The texture of the noodles was evaluated according to the following criteria. The evaluation was conducted by 10 trained panelists. The evaluation was conducted using the method described above, and the average score of the evaluations from 10 people was calculated. The results are shown in Tables 1 to 3. Table 3 includes multiple examples of Example 4, using it as the baseline for easier comparison. <Evaluation Criteria for Noodle Making Quality> 5 points: The dough is not sticky at all, and it is very easy to make noodles with. 4 points: The dough is not sticky and is easy to make noodles with. 3 points: The dough is not very sticky, and it is slightly easier to make noodles with. Points 2: The dough is slightly sticky, resulting in poor noodle-making properties. 1 point: The dough is extremely sticky, making it very difficult to make noodles. <Criteria for evaluating texture> 5 points: Possesses very desirable softness and viscosity. 4 points: Possesses desirable softness and viscosity. 3 points: Possesses a moderately desirable softness and viscosity. Two points: At least one of the following is slightly lacking: softness or viscosity. 1 point: At least one of the following is severely lacking: softness or viscosity.

[0031] [Table 1]

[0032] As shown in Table 1, each example involves the maturation process carried out (dough maturation process and / or noodle maturation process). Since the maturation temperature and maturation time in the process are both within the specified range, this condition is met. Compared to the comparative example without a specific model, the resulting fresh noodles exhibited superior noodle-making properties and superior texture in an edible state.

[0033] [Table 2]

[0034] Referring to Table 2, and comparing Examples 4, 19, and 20 with Reference Examples 1 and 2, the dough preparation process is as follows: The amount of liquid raw material used is preferably about 30 to 50 parts by mass per 100 parts by mass of powdered raw material. It can be seen that the temperature of the liquid raw material It can be seen that a temperature range of over 5°C is preferable, and 15°C or higher is more preferable.

[0035] [Table 3]

Claims

[Claim 1] A dough preparation process that uses powdered raw materials including wheat flour and liquid raw materials to obtain dough, A dough shaping process to obtain fresh noodle strands by extruding the aforementioned dough, At least one of the following dough maturation process and noodle maturation process A method for producing fresh noodles, comprising the characteristics of [the specified method]. - Dough maturation process: The dough obtained in the dough preparation process is subjected to an ambient temperature of 10 to 45°C. A process of letting it sit for 0.25 to 72 hours. - Noodle maturation process: The raw noodles obtained in the dough forming process are matured in an environment with an ambient temperature of 10 to 45°C. A process of leaving it for 0.25 to 72 hours.

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