Manufacturing method for pre-cooked refrigerated noodles

Abstract

To provide precooked refrigerated noodles having high slipperiness and high viscoelasticity and reduced in a dry and tasteless texture that would be caused by aging.SOLUTION: A method of producing precooked refrigerated noodles includes a step of storing pregelatinized noodles under refrigeration. The noodles are multilayered noodles having a stacked structure in which an inner layer is arranged between two outer layers. Noodle dough of the two outer layers contains X pts.mass of salt per 100 pts.mass of a raw material flour, and noodle dough of the inner layer contains Y pts.mass of salt per 100 pts.mass of the raw material flour, in which 5.0≤X≤8.0 and X-Y≥1.5.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] A conventional method for improving the texture of noodles is to produce multi-layer noodles by laminating different types of noodle dough. Patent Document 1 discloses that three-layer frozen noodles, characterized in that the content of kanko or salt is different between the inner noodle layer and the outer noodle layer, have an improved texture after thawing. Patent Document 2 discloses a method for producing three-layer fresh noodles, which includes adding alginic acid and / or an alginate to a raw material flour, further adding an alkaline agent and, if necessary, salt, and kneading with water to prepare an outer layer dough and an inner layer dough that are approximately neutral to slightly alkaline, in which the amount of alginic acid and / or an alginate to the inner layer dough is relatively greater than or approximately equal to that of the outer layer dough, and then combining the outer layer and the inner layer to form noodle strings, which are then gelatinized, treated with an acid solution, sealed, and heat sterilized. Patent Document 3 discloses multi-layer noodles consisting of an inner layer containing an amylase inhibitor and an outer layer not containing an amylase inhibitor to prevent the activity of the amylase inhibitor added to the noodles from being lost during cooking, and in the examples, discloses multi-layer noodles in which the amounts of amylase inhibitor and salt added differ between the inner and outer layers. Patent Document 4 discloses that in multi-layer instant noodles produced by combining an outer layer noodle band with an inner layer noodle band to form noodle strands, gelatinizing the noodle strands, and drying them, the amount of salt blended in the inner layer noodle band is made greater than the amount of salt blended in the outer layer noodle band in order to improve the reconstitution of the instant noodles. Patent Document 5 discloses that multi-layer noodles produced by kneading an inner layer dough and an outer layer dough in a reduced pressure environment higher than the vacuum level of the inner layer dough are provided as fresh noodles, long life (LL) noodles, boiled noodles, chilled noodles, or frozen noodles. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 8-009909 [Patent Document 2] Japanese Patent Application Publication No. 6-276973 [Patent Document 3] Japanese Patent Application Publication No. 9-172999 [Patent Document 4] JP 2013-000054 A [Patent Document 5] JP 2019-062850 A DISCLOSURE OF THEINVENTION [Problem to be solved by the invention]

[0004] Cooked refrigerated noodles are noodles that are gelatinized from raw noodles and then stored, distributed, or sold under low-temperature conditions, and are highly convenient foods that can be eaten without the need for cooking. However, cooked refrigerated noodles are different from dried noodles such as instant noodles and even frozen noodles in that they are easily affected by moisture during refrigerated storage, and therefore have the problem that the texture of the noodles is easily deteriorated. In addition, cooked refrigerated noodles are not reheated when eaten after refrigerated storage, so the effect of aging on the texture of the noodles is significant. There is a demand for an improvement in the texture of cooked refrigerated noodles.

[0005] The present invention provides cooked refrigerated noodles which have good smoothness and viscoelasticity and are inhibited from becoming dry in texture due to aging. [Means for solving the problem]

[0006] The present invention relates to a method for producing cooked refrigerated noodles, comprising the steps of: The method includes a step of refrigerating and storing the gelatinized noodles, The noodles are multi-layer noodles having a laminated structure in which an inner layer is disposed between two outer layers, The noodle dough for the two outer layers contains X parts by mass of salt per 100 parts by mass of cereal flour, The noodle dough for the inner layer contains Y parts by mass of salt per 100 parts by mass of cereal flour, In this case, 5.0≦X≦8.0 XY≧1.5 The present invention provides a method for Effect of the Invention

[0007] According to the present invention, it is possible to provide noodles which have good viscosity and viscoelasticity even after being stored in a refrigerated state after cooking, and in which the dry texture caused by aging is suppressed. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] Examples of noodles produced by the present invention include, but are not limited to, pasta, udon, Chinese noodles, hiyamugi, somen, and buckwheat. The noodles produced by the present invention may be noodle strings or noodle skins. For example, the pasta may be in any shape, such as short pasta, long pasta, or flat pasta.

[0009] The noodles used in the present invention are multi-layered noodles having a multi-layer structure. The multi-layered noodles can be produced by known methods. Preferably, the multi-layered noodles are produced by laminating an inner layer noodle band and an outer layer noodle band to produce a multi-layered noodle band, and then rolling the multi-layered noodle band to produce noodles. More specifically, the inner layer noodle band is produced from the dough for the inner layer, and the outer layer noodle band is separately produced from the dough for the outer layer. The inner layer noodle band may be a single layer, or may have multiple layers prepared from doughs with different compositions. The inner layer noodle band is then sandwiched between the outer layer noodle bands from both sides to produce a multi-layered noodle band. By rolling the multi-layered noodle band and producing noodles, it is possible to produce multi-layered noodles having a laminated structure including two outer layers (outermost layers) and an inner layer disposed between them.

[0010] The raw material flour for the outer layer and the inner layer of the multi-layered noodles used in the present invention preferably contains cereal flour. Examples of the cereal flour include wheat flour, rice flour, barley flour, waxy barley flour, buckwheat flour, soy flour, corn flour, oat flour, rye flour, bran flour, etc., and preferably wheat flour, rice flour, barley flour, waxy barley flour, and buckwheat flour. These cereal flours can be used alone or in combination of two or more. The cereal flour may contain heat-treated flour such as gelatinized flour, but is preferably non-heat-treated flour. The raw material flour for the outer layer and the inner layer preferably contains 80% by mass or more of the cereal flour in its total amount, more preferably 90% by mass or more, and even more preferably 95% by mass or more.

[0011] Preferably, the raw material flour for the outer layer and the inner layer contains wheat flour. Preferably, the raw material flour for the outer layer and the inner layer contains wheat flour in an amount of 80% by mass or more, more preferably 90% by mass or more, and even more preferably 95% by mass or more, based on the total amount of the raw material flour for the outer layer and the inner layer. Also preferably, 80% by mass or more, more preferably 90% by mass or more, more preferably 95% by mass or more, of the grain flour used in the raw material flour for the outer layer and the inner layer is wheat flour. The wheat flour may be any wheat flour commonly used in the manufacture of noodles, and examples of the wheat flour include strong flour, semi-strong flour, medium flour, weak flour, durum flour, and whole wheat flour, with strong flour, semi-strong flour, medium flour, and durum flour being preferred. These wheat flours may be used alone or in combination of two or more kinds. The grain size of the wheat flour is not particularly limited, and it may be, for example, semolina.

[0012] The raw material flour for the outer layer and the inner layer 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, and modified starches obtained by processing these (e.g., cross-linking, phosphorylation, acetylation, etherification, oxidation, gelatinization, etc.). In the present invention, these unmodified starches and modified starches can be used alone or in combination of two or more. When the raw material flour for the outer layer and the inner layer contains starches, the content of the starches is preferably 10% by mass or less, more preferably 5% by mass or less, of the total amount of the raw material flour. In the prior art, it is known that the texture and durability over time of cooked refrigerated noodles can be improved by using starches, particularly modified starches, but the present invention is an excellent technology in that it can solve these problems without using a large amount of starches. Therefore, in the present invention, the cost of starches can be reduced and more wheat flour can be used, making it possible to produce cooked refrigerated noodles with good flavor at lower cost.

[0013] The raw material flour for the outer layer and the inner layer may further contain other ingredients conventionally used in the production of noodles, in addition to cereal flours and starches. 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, 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. The total content of such other ingredients in the raw material flour for the outer layer and the inner layer is preferably 10% by mass or less, more preferably 5% by mass or less. The content of each of the other ingredients in the raw material flour can be determined appropriately depending on the type of noodles desired.

[0014] The compositions of the raw material flours of the outer layer and the inner layer may be the same or different. For example, the types and amounts of cereal flours, starches, and other materials contained in the raw material flours of the outer layer and the inner layer may be the same or different. Preferably, the protein content of the raw material flour of the inner layer is higher than that of the raw material flour of the outer layer. More preferably, the raw material flour of the inner layer has a crude protein content higher by 0.5% by mass or more than that of the raw material flour of the outer layer. The crude protein content of the raw material flour in this specification represents a value measured by a combustion method. For example, the protein content of the raw material flour of the inner layer can be increased by using a grain flour with a high protein content for the raw material flour of the inner layer or by making the raw material flour of the inner layer contain a proteinaceous material such as gluten. For example, the protein content of the raw material flour of the inner layer can be increased by using a larger amount of strong flour or durum flour for the raw material flour of the inner layer than that of the raw material flour of the outer layer. In a preferred example, the raw material flour for the outer layer is selected from medium strength flour and semi-strong flour, more preferably medium strength flour, while the raw material flour for the inner layer contains strong flour or durum flour, more preferably strong flour and / or durum flour. In a preferred example, the raw material flour for the inner layer contains one or more types selected from strong flour and durum flour in a total amount of preferably 1 to 50 mass%, more preferably 5 to 50 mass%, and even more preferably 10 to 45 mass%.

[0015] The outer layer dough and the inner layer dough can be prepared by adding water to each of the raw material flours for the outer layer and the inner layer in a conventional manner and kneading them. The water used in preparing the outer layer dough and the inner layer dough can be kneading water typically used in the production of noodle dough, such as water, salt water, kansui (water), or an acidic solution. Multi-layered noodles are produced from the outer layer dough and the inner layer dough. More specifically, both sides of the outermost layer of the multi-layered noodles are composed of the outer layer dough, and the layer inside the outermost layer is composed of the inner layer dough.

[0016] The outer layer dough used in the present invention contains salt. The inner layer dough used in the present invention may contain salt, and preferably contains salt in an amount less than that of the outer layer dough. Examples of salt include sodium chloride, potassium chloride, natural salt, and commercially available salts containing these as main components, and these can be used alone or in combination of two or more. On the other hand, salts such as alginates, alkaline agents (such as kansui), and pH adjusters are not included in the salt used in the present invention. In other words, they are not included in the contents indicated by X and Y below.

[0017] The salt content in the outer layer dough is in the range of 5.0≦X≦8.0, preferably 5.5≦X≦8.0, where X is the salt content per 100 parts by mass of the raw material flour (preferably flour components other than salt) of the outer layer dough. The salt content in the inner layer dough is in the range of XY≧1.5, preferably XY≧2, where Y is the salt content per 100 parts by mass of the raw material flour (preferably flour components other than salt) of the inner layer dough, and as long as this is satisfied, Y is preferably Y≦4.0, more preferably 0.5≦Y≦4.0. If the salt content (X) in the outer layer dough is too low, the resulting cooked refrigerated noodles will tend to have insufficient slipperiness and viscoelasticity, and a dry texture. On the other hand, if the salt content (X) in the outer layer dough is too high, the resulting cooked refrigerated noodles will tend to have an excessively soft texture. Furthermore, if the difference in salt content (XY) between the outer layer dough and the inner layer dough is too small, the texture of the resulting cooked refrigerated noodles, particularly in terms of viscoelasticity, will be insufficient.

[0018] The salt-containing dough can be prepared by adding salt to the raw material flour and / or kneading water and kneading them. The amount of kneading water used to prepare the dough, in both cases of the outer layer dough and the inner layer dough, is preferably 25 to 50 parts by mass, and more preferably 38 to 50 parts by mass, in terms of the water content of the kneading water, per 100 parts by mass of the raw material flour.

[0019] Preferably, the outer layer dough and the inner layer dough are prepared by kneading the raw material flour and water in a reduced pressure environment. For example, it is preferable to knead the dough in an environment with a reduced pressure of -0.09 MPa or less. A vacuum mixer or the like can be used for kneading in a reduced pressure environment.

[0020] Next, the obtained outer layer dough and inner layer dough can be rolled separately to obtain an outer layer noodle band and an inner layer noodle band. The inner layer noodle band is sandwiched between the outer layer noodle bands to produce a multi-layer noodle band, which is then rolled and made into noodles, thereby producing multi-layer noodles. The multi-layer noodles used in the present invention can be produced using the same procedures as conventional multi-layer noodle production methods, except that both sides of the outermost layer are produced from the outer layer dough, and the layer inside the outermost layer is produced from the inner layer dough. For example, means for rolling and making noodles include, but are not limited to, extrusion, rolling with a roll and cutting out.

[0021] The multilayered noodles used in the present invention may have a layer structure of three or more layers, including one or more inner layers between two outer layers (outermost layers). For example, the multilayered noodles may be three-layered noodles including two outer layers and one inner layer, or may be four or more layered noodles having two outer layers and two or more inner layers. Preferably, the multilayered noodles are three-layered noodles. When the inner layers are two or more layers, each layer may be prepared from dough having a different composition within the range of the composition of the raw material flour for the inner layer described above.

[0022] The thickness of each of the two outer layers in the multi-layered noodles is preferably 10 to 40%, more preferably 25 to 40%, of the total thickness of the multi-layered noodles. If the outer layers are too thin or too thick, the texture of the resulting cooked refrigerated noodles may not be sufficiently improved. Preferably, the multi-layered noodles are noodle strings with a thickness in the raw noodle state of preferably 1.0 to 2.5 mm, more preferably 1 to 1.8 mm, and even more preferably 1 to 1.5 mm. The thickness of the noodle string refers to the length of the longest side or major axis of the cross section of the noodle string (the surface perpendicular to the major axis direction).

[0023] In the present invention, the multi-layered noodles obtained are gelatinized. Gelatinization can be achieved by standard methods such as boiling and steaming. Preferably, the multi-layered noodles subjected to the gelatinization step are not dried or semi-dried noodles, and the multi-layered noodles are produced as fresh noodles and then subjected to the gelatinization step without being dried. In the present invention, the multi-layered noodles need only be gelatinized to an extent that they can be eaten. The moisture content of the gelatinized multi-layered noodles is preferably 60 to 70% by mass, more preferably 63 to 70% by mass.

[0024] The pregelatinized multi-layered noodles are refrigerated to produce the cooked refrigerated noodles of the present invention. For example, the pregelatinized multi-layered noodles can be divided into portions, packaged in bags or containers with lids, and then refrigerated. The cooked refrigerated noodles produced can be stored, distributed, or sold under refrigerated conditions (preferably 0 to 10°C), and can be eaten without reheating. EXAMPLES

[0025] The present invention will be described in more detail below by way of examples, but the present invention is not limited to these examples.

[0026] [Raw materials] All-purpose flour (protein content 8.6% by mass) Strong flour (protein content 12.5% ​​by mass) Kansui (Blue Kansui; Oriental Yeast Co., Ltd.) Salt (DiaSalt Co., Ltd., contains 99% or more sodium chloride)

[0027] [Test 1] 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 1, and the mixture was kneaded under reduced pressure (-0.093 MPa) to prepare dough. The resulting dough was rolled and combined using a noodle roll to produce a noodle band, which was then cut using a cutting blade (#20 square) to produce noodle strands (udon) (noodle thickness 1.5 mm).

[0028] 2) Manufacturing of multi-layered noodles Outer layer: A kneading water consisting of salt and water was added to the raw material flour with the composition shown in Table 1, and the dough was prepared by kneading under reduced pressure (-0.093 MPa). The resulting dough was rolled out to obtain a noodle band for the outer layer with a thickness of 7 mm. Inner layer: 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 1, and kneading under reduced pressure (-0.093 MPa). The obtained dough was rolled out to obtain an inner layer noodle band with a thickness of 8.75 mm. The inner layer noodle band was placed between two outer layer noodle bands, laminated, and rolled to produce a three-layer noodle band with an outer layer / inner layer thickness ratio of 1 / 1.25 / 1. The obtained noodle band was cut with a cutting blade (#20 square) to produce noodle strands (udon) (noodle thickness 1.5 mm).

[0029] 3) Manufacture of pre-cooked refrigerated noodles The noodle strings obtained in 1) or 2) were boiled to a water content of 65% by mass, washed with water, and drained to obtain boiled noodles. The obtained boiled noodles were stored at 5° C. for 24 hours.

[0030] 4) Evaluation The texture of the noodles obtained in 3) after 24 hours of storage was evaluated. Ten trained panelists performed a sensory evaluation of the texture of the non-reheated noodles according to the following evaluation criteria, and the average score was calculated. The noodles of Comparative Example 1-1 were used as a control. The results are shown in Table 1. <Evaluation criteria> (Tsurumi) 5 points: Very good smoothness compared to the control. 4 points: Excellent smoothness compared to the control. 3 points: Slightly smoother than the control. 2 points: The same degree of softness as the control. 1 point: Less smooth than the control. (Viscoelasticity) 5 points: Very superior viscoelasticity compared to the control. 4 points: Excellent viscoelasticity compared to the control. 3 points: Slightly better viscoelasticity than the control. 2 points: Viscoelasticity is the same as the control. 1 point: Poor viscoelasticity compared to the control. (Whispering: Aging) 5 points: Very little dryness compared to the control. 4 points: Less dryness compared to the control. 3 points: Slightly less dryness than the control. 2 points: The same degree of fussiness as the control. 1 point: More dryness compared to control.

[0031] [Table 1]

[0032] [Test 2] According to Test 1, three-layer noodle strings (udon) were produced in the same manner as in Production Example 1-4, except that the thickness ratio of the outer layer to the inner layer was changed as shown in Table 2. Cooked refrigerated noodles were produced using these noodles, and the resulting noodles were subjected to a sensory evaluation. Comparative Example 1-1 was used as a control. The results are shown in Table 2.

[0033] [Table 2]

[0034] [Test 3] 1) Manufacturing of multi-layered noodles Outer layer: A noodle band for the outer layer was obtained using the composition shown in Table 3 and the same procedure as in Test 1. Inner layer: The dough was prepared by adding a mixing water consisting of salt, kansui (water), and water to the raw material flour with the composition shown in Table 3, and kneading under reduced pressure (-0.093 MPa). The obtained dough was rolled out to obtain a noodle band for the inner layer with a thickness of 7 mm. An inner layer noodle band was placed between two outer layer noodle bands, laminated, and rolled to produce a three-layer noodle band with an outer layer to inner layer thickness ratio of 1 / 1 / 1. The obtained noodle band was cut with a cutting blade (#20 square) to produce noodle strands (noodle thickness 1.5 mm).

[0035] 2) Evaluation Cooked refrigerated noodles were produced from the obtained noodle strings in the same manner as in 3) and 4) of Test 1, and subjected to a sensory evaluation. Comparative Example 3-1 was used as a control. The results are shown in Table 3.

[0036] [Table 3]

[0037] [Test 4] 1) Manufacturing of multi-layered noodles Outer layer: An outer layer noodle band was obtained using the composition shown in Table 4 and the same procedure as in Test 1. Inner layer: The same procedure as in Test 3 was used, except that the wheat flour composition was changed as shown in Table 4, to obtain a noodle band for the inner layer. An inner layer noodle band was placed between two outer layer noodle bands, laminated, and rolled to produce a three-layer noodle band with an outer layer to inner layer thickness ratio of 1 / 1 / 1. The obtained noodle band was cut with a cutting blade (#20 square) to produce noodle strands (noodle thickness 1.5 mm).

[0038] 2) Evaluation Cooked refrigerated noodles were produced from the obtained noodle strings in the same manner as in 3) and 4) of Test 1, and subjected to a sensory evaluation. Comparative Example 4-1 was used as a control. The results are shown in Table 4.

[0039] [Table 4]

Claims

1. A method for producing cooked refrigerated noodles, comprising the steps of: The method includes a step of refrigerating and storing the gelatinized noodles, The noodles are multi-layer noodles having a laminated structure in which an inner layer is disposed between two outer layers, The noodle dough for the two outer layers contains X parts by mass of salt per 100 parts by mass of raw material flour, The inner layer noodle dough contains Y parts by mass of salt per 100 parts by mass of raw material flour, In this case, 5.0≦X≦8.0, X-Y≧1.5 That is, the method.

2. The method of claim 1 , wherein the multi-layered noodles are three-layered noodles.

3. 3. The method according to claim 1 or 2, wherein the raw material flour for the noodle dough for the inner layer contains wheat flour at 95 mass% or more.

4. The method according to any one of claims 1 to 3, wherein the raw material flour for the noodle dough for the outer layer contains wheat flour at 95 mass% or more.

5. The method of any one of claims 1 to 4, wherein Y≦4.

0.

6. The method according to any one of claims 1 to 5, wherein the thickness of each of the two outer layers is 10 to 40% of the total thickness of the multi-layered noodles.

7. The method according to any one of claims 1 to 6, wherein the multilayered noodles are noodle strands having a thickness of 1.0 to 2.5 mm in a raw state.

8. The method according to any one of claims 1 to 7, wherein the noodle dough for the outer layer and the inner layer contains 38 to 50 parts by mass of water per 100 parts by mass of raw material flour.

9. The method according to any one of claims 1 to 8, wherein the moisture content of the gelatinized noodles is 60 to 70 mass%.

10. The method according to any one of claims 1 to 9, wherein the outer layer and inner layer noodle doughs are prepared by kneading raw material flour and water in a reduced pressure environment.

11. The method according to any one of claims 1 to 10, wherein the protein content of the raw material flour for the noodle dough for the inner layer is higher than the protein content of the raw material flour for the noodle dough for the outer layer.

12. The method according to any one of claims 1 to 11, wherein the raw material flour for the inner layer noodle dough contains 1 to 50 mass% in total of one or more types selected from hard flour and durum flour.

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