Method for manufacturing chilled and cooked noodles

Abstract

We provide refrigerated, pre-cooked noodles that maintain a good texture even after storage. [Solution] A method for producing refrigerated cooked noodles, comprising boiling raw noodles of a multilayer noodle type under pressure exceeding 100°C, and refrigerating the boiled noodles, wherein the multilayer noodle type has a layered structure in which a B layer is arranged between two A layers, and when the starch content in the raw material flour of the A layer is X mass%, and the starch content in the raw material flour of the B layer is Y mass%, then 5 ≤ X ≤ 35, 35 ≤ Y ≤ 75, and X

Description

Technical Field

[0001] The present invention relates to a method for producing refrigerated cooked noodles.

Background Art

[0002] It has been conventionally known that when noodles are boiled at 100°C or higher under pressure, gelatinization of the noodles is promoted and viscoelasticity is increased. Furthermore, methods for improving the quality of noodles boiled under pressure have been proposed. Patent Document 1 describes a method for producing boiled noodles, which is a method of boiling raw noodles at a temperature higher than 100°C in a pressurized environment, wherein the moisture content of the noodles after boiling is 55 to 68% by weight. Patent Document 2 describes a method for producing boiled noodles, comprising: a loosening boiling step of putting raw noodles into hot water to loosen the noodles; a pressurized boiling step of boiling the noodles in hot water exceeding 100°C under pressure; and a cooling step of cooling the hot water exceeding 100°C with cooling water. Patent Document 3 describes a method for producing boiled noodles, which comprises a step of boiling noodle strands in boiling water at 90°C or higher under atmospheric pressure, then boiling the noodle strands in boiling water under a pressurized environment exceeding 100°C, and subsequently cooling the boiled noodle strands, wherein the method is characterized in that the total boiling time, the boiling time under atmospheric pressure, the boiling time under the pressurized environment, and the maximum temperature of the boiling water are adjusted to within predetermined ranges. Patent Document 4 describes a method for producing boiled noodles, which comprises: a low-temperature boiling step of boiling raw noodle strands under atmospheric pressure; a high-temperature boiling step of boiling the boiled noodle strands under a pressurized environment exceeding 100°C; and a cooling step of cooling the boiled noodle strands at a temperature lower than 100°C, wherein the high-temperature boiling step and the cooling step are performed under a common pressurized environment. Patent Document 5 describes a method for producing boiled noodles, which comprises, in the step of boiling noodles, boiling the noodles in a pressurized environment exceeding 100°C for 40% or more of the total boiling time, and then holding the obtained boiled noodles in water at 70 to 87°C.

[0003] Cooked noodles gradually deteriorate during storage, resulting in a decline in texture. Patent Document 5 describes a three-layer noodle that maintains its texture even after time has passed since cooking. This noodle consists of an outer layer made from starch-based raw materials and an inner layer made from wheat flour with added protein. The ratio of the thickness of the outer layer to the thickness of the inner layer is in the range of outer layer / inner layer / outer layer = 1.5~2.5 / 1 / 1.5~2.5, and the raw materials used for the outer layer contain 50~85% by mass of tapioca starch and 5~15% by mass of pregelatinized starch. Patent Document 6 describes a multilayer cooked noodle consisting of layers A and B, where layer A constitutes one or both sides of the outer layer. This noodle uses layers A and B, each containing a predetermined amount of wheat flour and tapioca starch, and having a predetermined crude protein content. By making the crude protein content and water content of layer A lower than the crude protein content of layer B, noodles with good texture and slow deterioration can be obtained. Patent Document 7 describes a method for producing chilled Chinese noodles using a three-layer noodle sheet made from an outer layer noodle sheet produced from an outer layer noodle raw material flour containing 35-60% by weight of wheat flour, 25-50% by weight of etherified phosphate cross-linked starch, and 5-15% by weight of gluten, and an inner layer noodle sheet produced from an inner layer noodle raw material flour containing 0-20% by weight of wheat flour, 60-80% by weight of etherified phosphate cross-linked starch, and 15-25% by weight of gluten. Patent Document 8 describes a multilayer noodle with improved texture having a laminated structure in which a layer B is arranged between two layers A, the ratio of the thickness of the two layers A to the layer B being A / B / A = 2-10:1:2-10, the starch content in the B layer being 10% or more by mass than the starch content in the A layer, and the B layer being 30-90% by mass of the total amount of flours and starches in the B layer. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 3-195466 [Patent Document 2] Japanese Patent Publication No. 2006-034176 [Patent Document 3] Japanese Patent Publication No. 2007-306820 [Patent Document 4] Japanese Patent Publication No. 2017-000130 [Patent Document 5] Japanese Patent Publication No. 2024-087386 [Patent Document 6] Japanese Patent Publication No. 2008-029273 [Patent Document 7] Japanese Patent Publication No. 2012-196168 [Patent Document 8] Japanese Patent Publication No. 2019-176814 [Patent Document 9] Japanese Patent Publication No. 2021-158924 [Disclosure of the Invention] [Problems that the invention aims to solve]

[0005] This invention provides refrigerated, pre-cooked noodles that maintain a good texture even after storage. [Means for solving the problem]

[0006] The following is provided as a representative embodiment of the present invention. [1] A method for producing refrigerated cooked noodles, Cooking multi-layered noodles by boiling them under pressure at temperatures exceeding 100°C, and The boiled noodles are refrigerated. Includes, The multilayer noodles have a laminated structure in which layer B is placed between two layers A. When the starch content in the raw material flour of layer A, relative to the total mass of grain flours and starches, is X mass%, and the starch content in the raw material flour of layer B, relative to the total mass of grain flours and starches, is Y mass%, then 5 ≤ X ≤ 35, 35 ≤ Y ≤ 75, and X <Yである、 method. [2] The method described in [1], wherein YX ≥ 10. [3] The method according to [1] or [2], wherein the raw material powder of layer A and the raw material powder of layer B contain wheat flour. [4] The method according to any one of [1] to [3], wherein the starches contained in the raw material powder of layer A and the raw material powder of layer B contain tapioca starch. [5] The method according to any one of [1] to [4], wherein the total content of grain flours and starches in the raw material flour of layer A and the raw material flour of layer B is 85% by mass or more. [6] The method according to any one of [1] to [5], wherein the ratio of the thickness of layer A to layer B is A layer / B layer / A layer = 0.3~4 / 1 / 0.3~4. [7] The method according to any one of items [1] to [6], wherein the boiling time in a pressurized environment exceeding 100°C is 2 minutes or more. [8] The method according to any one of items [1] to [7], wherein the time spent boiling the noodles under pressure exceeding 100°C accounts for 15% or more of the total boiling time of the noodles. [Effects of the Invention]

[0007] The refrigerated pre-cooked noodles provided by this invention can maintain a chewy texture even after being stored for a long time. The pre-cooked noodles provided by this invention do not fall apart when cooked under pressure and are easy to separate. [Modes for carrying out the invention]

[0008] Cooked noodles gradually deteriorate in texture during storage due to aging. This tendency is particularly pronounced in refrigerated noodles. Common methods to prevent the deterioration of noodle texture due to aging include the use of starch, but there is also a known method of cooking noodles in boiling water exceeding 100°C under pressure. On the other hand, if a large amount of starch is added to improve the texture, the noodles become more prone to falling apart when cooked, and their ability to separate is negatively affected. This tendency is even more pronounced when noodles are cooked under pressure.

[0009] The inventors have discovered that by cooking multilayered noodles, in which the amount of starch differs between the inner and outer layers, under pressure, it is possible to enjoy the benefits of starch and pressure cooking for the texture of the noodles while improving the problem of them falling apart during cooking.

[0010] The present invention provides a method for producing refrigerated cooked noodles, which comprises boiling and cooking multi-layer noodles containing more starches in an inner layer in a pressurized environment exceeding 100°C.

[0011] The types of noodles provided by the present invention are not particularly limited, and examples thereof include udon, cold wheat noodles, somen noodles, flat wheat noodles, buckwheat noodles, Chinese noodles, pastas, etc., and the noodles may be in the form of noodle strands or noodle wrappers. Among these, udon is preferable.

[0012] The multi-layer noodles used in the present invention have a laminated structure in which a B layer is disposed between two A layers. That is, in the laminated structure, the A layer is an outer layer relative to the B layer, and the B layer is an inner layer relative to the A layer. The multi-layer noodles used in the present invention contain more starches in the B layer than in the A layer.

[0013] The raw material flours for the A layer and the B layer in the multi-layer noodles of the present invention each contain cereal flours and starches. Examples of cereal flours that may be contained in the raw material flours for the A layer and the B layer are not particularly limited, and include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, oat flour, rye flour, bran flour and the like. Any one of these cereal flours or a combination of two or more thereof may be used. The types of cereal flours contained in the raw material flours for the A layer and the B layer may be the same or different.

[0014] Preferably, the raw material flours for the A layer and the B layer contain wheat flour. The wheat flour is not particularly limited as long as it can be used for producing noodles, and examples thereof include strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole wheat flour, bran flour, heat-treated wheat flour and the like. Any one of these wheat flours or a combination of two or more thereof may be used.

[0015] Examples of starches that may be contained in the raw material flours for the A layer and the B layer are not particularly limited, and include raw starches such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, and rice starch, as well as processed starches obtained by processing the foregoing (e.g., crosslinking, phosphorylation, acetylation, etherification, oxidation, pregelatinization, and the like). In the present invention, these raw starches and processed starches can be used either alone or in any combination of two or more thereof. Preferably, the starch is tapioca starch. Also preferably, the starch is a processed starch. More preferably, the starch is processed tapioca starch, and still more preferably, the starch is processed tapioca starch that has been subjected to one or more types of processing selected from the group consisting of acetylation, etherification, and crosslinking. The types of starches used in the A layer and the B layer may be the same or different.

[0016] When the content of starches in the total mass of cereal flours and starches in the raw material flour of the A layer is X mass%, preferably 5 ≤ X ≤ 35, and more preferably 10 ≤ X ≤ 30. Further, when the content of starches in the total mass of cereal flours and starches in the raw material flour of the B layer is Y mass%, preferably 35 ≤ Y ≤ 75, and more preferably 40 ≤ Y ≤ 70, provided that X < Y. Preferably, Y - X ≥ 10, and more preferably Y - X ≥ 20.

[0017] The total content of cereal flours and starches in the raw material flours for the A layer and the B layer, respectively, is preferably 85 mass% or more, more preferably 90 mass% or more, and may be 100 mass%, based on the total mass of the raw material flour. The total content of cereal flours and starches contained in the raw material flours for the A layer and the B layer may be the same or different.

[0018] The raw materials for layers A and B may, if necessary, further contain other components that can be used in the manufacture of noodles, in addition to the aforementioned grain flours or starches. Examples of such other components include, but are not limited to, 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; lye water; salt; sugars; sweeteners; calcined calcium; dietary fiber; spices; seasonings; vitamins, minerals, and nutritional fortifiers; colorings; flavorings; dextrin (including indigestible dextrin); leavening agents; emulsifiers; thickeners; water-retaining agents; preservatives; enzymes; pH adjusters; and oxidation-reduction agents. Depending on the type of noodles to be manufactured, any one of these other components or any combination of two or more may be used. The content of each of these other components in the raw materials can be appropriately determined according to the properties of the desired noodles. The total content of the other components in the raw material powder for layers A and B is preferably 0 to 15% by mass, more preferably 0 to 10% by mass, of the total mass of the raw material powder. The types and content of the other components contained in the raw material powder for layers A and B may be the same or different.

[0019] Preferably, the raw materials for layers A and B contain gluten. The gluten content in the raw materials for layers A and B is preferably in the range of 0.5 to 10% by mass of the total mass of the raw materials. More preferably, the gluten content in the raw materials for layer A is in the range of 1 to 2% by mass of the total mass of the raw materials, and the gluten content in the raw materials for layer B is in the range of 2 to 7% by mass of the total mass of the raw materials.

[0020] The multilayer noodles used in the present invention can be manufactured in basically the same procedure as conventional multilayer noodle manufacturing methods. Specifically, the dough for layer A and the dough for layer B are prepared by adding water to the raw material flours for layer A and layer B, which contain the aforementioned composition of grain flours, starches, and other components as needed, and kneading them according to conventional methods. The water used to prepare the dough can be the kneading water normally used to prepare noodle dough, such as water, brine, lye water, or an acidic solution. The amount of water added to the raw material flour can be within the usual range, for example, 35 to 55 parts by mass, preferably 40 to 55 parts by mass, per 100 parts by mass of the raw material flour.

[0021] Multilayer noodles are manufactured from the obtained A-layer dough and B-layer dough. The production of multilayer noodles from dough can be carried out by conventional means, such as roll noodle making or extrusion noodle making. For example, the A-layer dough and B-layer dough are rolled to obtain A-layer noodle sheets and B-layer noodle sheets. Then, the B-layer noodle sheet is sandwiched between the A-layer noodle sheets from both sides to create a multilayer noodle sheet having a laminated structure in which the B-layer noodle sheet is positioned between the two A-layer noodle sheets. By rolling and cutting the multilayer noodle sheet, fresh noodles of multilayer noodles having a laminated structure in which the B-layer is positioned between the two A-layers can be produced. Known methods can be used as means for rolling and cutting the noodle sheet. For example, the noodle sheet can be rolled with noodle-making rolls, and then the rolled noodle sheet can be cut with a knife or cutting blade to produce noodle strands. Commercially available noodle-making machines can be used for rolling and cutting the noodle sheet.

[0022] The shape of the multilayer noodles to be manufactured can be appropriately set according to the type of noodles, etc. Preferably, the noodles are noodle strands. More preferably, the manufactured multilayer noodles are noodle strands with a width and thickness of 2.3 to 4.2 mm. In this specification, the width and thickness of the noodle strand refer to the length of the longest and shortest pieces in a cross-section perpendicular to the long axis of the noodle strand, respectively.

[0023] The ratio of the thicknesses of the two A layers and B layers in the manufactured multilayer noodles is preferably A layer / B layer / A layer = 0.3~4 / 1 / 0.3~4, and 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, but are preferably about the same. The ratio of the thicknesses of the A layer and B layer in the multilayer noodles can be adjusted by changing the ratio of the thicknesses of the A layer noodle sheet and the B layer noodle sheet during the noodle manufacturing process.

[0024] The multilayer noodles of the present invention may have a laminated structure of three or more layers, including a B layer between two A layers. 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 may be four or more layers, having two A layers and two or more B layers between them. Preferably, the multilayer noodles are three-layer noodles. If there are two or more B layers, each B layer may be prepared from dough with a different composition within the range of the composition of the raw material flour for the B layers described above.

[0025] The method for producing cooked noodles according to the present invention includes boiling the raw multilayer noodles produced by the above procedure under a pressurized environment exceeding 100°C (boiling step). More specifically, the boiling step includes boiling the noodles at a temperature exceeding 90°C, and includes performing part or all of the boiling under a pressurized environment exceeding 100°C. By boiling the noodles under this pressurized environment, the resulting cooked noodles have a good, chewy texture.

[0026] The aforementioned pressurized environment exceeding 100°C refers to an environment in which the boiling water is pressurized to exceed 100°C. Preferably, the boiling water temperature in this pressurized environment is 105 to 140°C, and more preferably 108 to 130°C. This pressurized boiling can be carried out using a cooking appliance capable of pressurized heating, such as a pressure cooker. For example, the boiling process of the present invention can be carried out by boiling the boiling water at normal pressure in the cooking appliance, adding the noodles to the boiling water, boiling them as needed, then sealing the cooking appliance and pressurizing the boiling water so that the temperature is within the above range, and then boiling the noodles in this pressurized environment while maintaining the temperature and pressure.

[0027] In the boiling process, boiling may be performed at a temperature above 90°C without applying pressure (for example, under normal pressure) before and / or after boiling under pressure exceeding 100°C. For example, the noodles may be boiled in boiling water under normal pressure before sealing and pressurizing the cooking device, or boiled in hot water after sealing and pressurizing is stopped, or both of these steps may be performed. Preferably, boiling is performed first at a temperature above 90°C without applying pressure, followed by boiling under pressure.

[0028] In the boiling process, the boiling time of the noodles under a pressurized environment exceeding 100°C is preferably 15% or more, more preferably 20% or more, and even more preferably 30% or more of the total boiling time at a temperature exceeding 90°C. It may also be 100%. For example, by placing the noodles into a pressure cooker containing boiling water and introducing steam to pressurize it, the boiling time under a pressurized environment can be substantially 100%. The boiling time under a pressurized environment exceeding 100°C, and the total boiling time at a temperature exceeding 90°C, which includes the boiling time under a pressurized environment and the boiling time not subjected to a pressurized environment, may vary depending on the type and shape of the noodles. For example, if the noodles used in the boiling process are fresh udon noodles, the boiling time of the noodles under a pressurized environment is preferably 2 minutes or more, more preferably 3 to 10 minutes, and the total boiling time at a temperature exceeding 90°C is preferably 5 to 20 minutes.

[0029] After the boiling step, the cooked noodles are preferably cooled (cooling step). In this cooling step, the cooked noodles obtained in the boiling step can be drained of water as needed and then cooled by conventional means such as water cooling or air cooling.

[0030] Refrigerated pre-cooked noodles can be manufactured by refrigerating pre-cooked noodles. Refrigeration of noodles can be carried out according to general procedures. For example, noodles can be packaged in single-serving or multi-serving portions and stored at normal refrigeration temperatures (e.g., approximately 0°C to 10°C). However, temporary freezing of the noodles during storage or distribution is permissible. The refrigerated pre-cooked noodles of this invention are stored at refrigeration temperatures when sold in stores, stored for sale, or provided to the end consumer. These refrigerated pre-cooked noodles can be eaten as is or after reheating. [Examples]

[0031] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0032] raw material • Wheat flour: Kunpu (Nisshin Flour Milling Co., Ltd.) • Starch: Morning glory (etherified phosphate-crosslinked tapioca starch) (Matsutani Chemical Industry Co., Ltd.) • Gluten: A-Glu HQ (Glico Nutrition Foods Co., Ltd.)

[0033] Manufacturing of chilled boiled udon noodles 1) Manufacturing of single-layer noodles The raw material flour with the composition shown in Table 1 was mixed with a kneading solution consisting of salt and water, and kneaded under reduced pressure (-0.093 MPa) to prepare the dough. The resulting dough was rolled and compounded using a noodle-making roll to produce a noodle sheet, which was then cut with a cutting blade (#9 square) to produce fresh udon noodles (noodle thickness 3.5 mm).

[0034] 2) Manufacturing of multilayer noodles Layer A: The raw material flour with the composition shown in Tables 1-2 was mixed with a kneading solution consisting of salt and water, and kneaded under reduced pressure (-0.093 MPa) to prepare the dough. The resulting dough was rolled to obtain noodle sheets for Layer A with thicknesses of 7.5 mm, 10 mm, or 12 mm. Layer B: The raw material flour with the composition shown in Tables 1-2 was mixed with a kneading solution consisting of salt and water, and kneaded under reduced pressure (-0.093 MPa) to prepare the dough. The resulting dough was rolled to obtain noodle sheets for Layer B with thicknesses of 15 mm, 10 mm, or 6 mm. Two sheets of noodle dough for layer A were placed between two sheets of noodle dough for layer B, laminated, and rolled to create a three-layer noodle dough. After that, the dough was cut with a cutting blade (#9 square) to produce fresh noodle strands (noodle thickness 3.5 mm). The thickness ratio of layer A / layer B / layer A was 1 / 1 / 1, 1 / 2 / 1, or 2 / 1 / 2.

[0035] 3) Manufacturing of chilled boiled udon noodles The raw noodles were placed in boiling water at atmospheric pressure in a pressure cooker and boiled for 3 to 10 minutes. Then, the pressure inside the pot was increased and the pressure and temperature were adjusted to 80 kPa and 115°C, and the noodles were further cooked under pressure for the times (10 to 3 minutes) indicated in Tables 1 and 2. The total boiling time was adjusted to 14 minutes. Next, the pressure inside the pressure cooker was reduced, and the lid of the pot was opened to remove the boiled noodles. In the control case without pressure, the noodles were boiled for the same total boiling time (14 minutes) but without pressure. The obtained boiled noodles were rinsed with 10°C cold water, cooled with 5°C cold water, and then stored at 4°C for 24 hours.

[0036] 4) Evaluation The texture (stickiness) and degree of disintegration after refrigeration of the noodles were evaluated by 10 trained panelists using the following criteria, and the average score was calculated. The results are shown in Tables 1 and 2. <Evaluation Criteria> Texture (stickiness) 5 points: Very good compared to the control group. 4 points: Better than the control group. 3 points: Slightly better than the control group. 2 points: Equivalent to the control example 1 point: It is inferior compared to the control example. Overcooked and falls apart 5 points: Very good 4 points: Good 3 points: Fairly good 2 points: Slightly poor 1 point: Defective

[0037] [Table 1]

[0038] [Table 2]

Claims

1. A method for producing refrigerated cooked noodles, Cooking fresh multi-layered noodles by boiling them in a pressurized environment exceeding 100°C, and, The boiled noodles are refrigerated. Includes, The multilayer noodles have a laminated structure in which layer B is placed between two layers A, When the starch content in the raw material flour of layer A, relative to the total mass of grain flours and starches, is X mass%, and the starch content in the raw material flour of layer B, relative to the total mass of grain flours and starches, is Y mass%, then 5 ≤ X ≤ 35, 35 ≤ Y ≤ 75, and X < Y. method.

2. The method according to claim 1, wherein Y - X ≥ 10.

3. The method according to claim 1, wherein the raw material powder of layer A and the raw material powder of layer B contain wheat flour.

4. The method according to claim 1, wherein the starches contained in the raw material powder of layer A and the raw material powder of layer B contain tapioca starch.

5. The method according to claim 1, wherein the total content of grain flours and starches in the raw material flour of layer A and the raw material flour of layer B is 85% by mass or more.

6. The method according to claim 1, wherein the ratio of the thickness of layer A to layer B is A layer / B layer / A layer = 0.3 to 4 / 1 / 0.3 to 4.

7. The method according to claim 1, wherein the boiling time in a pressurized environment exceeding 100°C is 2 minutes or more.

8. The method according to claim 1, wherein the time spent boiling the noodles under pressure exceeding 100°C accounts for 15% or more of the total boiling time of the noodles.

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