Method for manufacturing dry noodles

Abstract

To provide a dried noodle that is easily loosened during cooking and has a resilient and glutinous texture.SOLUTION: Provided is a process, which is a dried noodle production process, and which includes boiling a raw noodle, storing the boiled noodle in an environment of 0 to 10°C for 3 hours or more, and then drying it to a water content of 14% or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for manufacturing dry noodles.

Background Art

[0002] Dry noodles are highly convenient foods that can be stored for a long time. On the other hand, general dry noodles are inferior in texture with elasticity and stickiness compared to fresh noodles.

[0003] Patent Document 1 describes that by boiling fresh noodles under a pressurized environment at a temperature above 100°C and setting the moisture content of the noodles when boiled to 55 to 68% by weight, boiled noodles with almost no rough texture and elasticity can be manufactured. Patent Document 2 describes a method for manufacturing boiled noodles that includes a loosening step of putting fresh noodles into hot water to loosen the noodles, a pressurized boiling step of heating and raising the temperature to a temperature exceeding 100°C under pressure and in a sealed state, and then further pressurizing at a temperature exceeding 100°C to boil the noodles while suppressing the boiling of the hot water, and a cooling step of cooling the hot water exceeding 100°C with cooling water, whereby damage to the noodle surface can be prevented and boiled noodles with little quality variation can be obtained. Patent Document 3 describes that by boiling noodle strands in boiling water at 90°C or higher under atmospheric pressure for a predetermined time, then boiling in boiling water in a pressurized environment exceeding 100°C for a predetermined time, and subsequently cooling the boiled noodle strands, elastic boiled noodles can be mass-produced with minimal cost and management. As described above, Patent Documents 1 to 3 describe cooking noodles by heating under pressure, but the noodles produced are boiled noodles, not dry noodles.

[0004] Patent Document 4 describes manufacturing instant dry noodles with good restorability by immersing noodle sheets or noodle strands in high-temperature salt water at 60 to 130°C and then drying. Patent Document 5 describes that by steaming fresh somen noodles under high temperature and high pressure using an autoclave, then reducing the internal pressure of the autoclave to a vacuum state, and then returning to the external atmospheric pressure to dry the noodles, dry somen that can be eaten by simply pouring hot water can be manufactured.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

Problems to be Solved by the Invention

[0006] The present invention relates to a method for producing dried noodles that loosen well during cooking and have a texture with elasticity and stickiness.

Means for Solving the Problems

[0007] The inventor has found that dried noodles produced by boiling fresh noodles, storing them refrigerated, and then drying them loosen well during cooking and have a texture with elasticity and stickiness.

[0008] Therefore, the present invention is a method for producing dried noodles, comprising: boiling fresh noodle strands, storing the obtained boiled noodles in an environment of 0 to 10°C for 3 hours or more and then drying them to a moisture content of 14% or less, and provides a method.

Effects of the Invention

[0009] According to the present invention, it is possible to produce dried noodles that loosen well during cooking and have a texture with elasticity and stickiness.

Modes for Carrying Out the Invention

[0010] The method for manufacturing dry noodles of the present invention includes boiling fresh noodles, refrigerating the boiled noodles, and then drying them.

[0011] The type of noodles produced as dry noodles in the present invention is not particularly limited. For example, the noodles may be noodle threads or noodle sheets. Examples of such noodles include udon, Japanese buckwheat noodles, kishimen, somen, chilled wheat noodles, Chinese noodles, pastas, etc., and preferably include udon, Chinese noodles, and pastas.

[0012] The fresh noodles used in the method of the present invention can be produced by ordinary procedures according to the type of noodles. Examples of the flours that are the main raw materials of the noodles include wheat flour, buckwheat flour, corn flour, rye flour, barley flour, oat flour, rice flour, etc. Examples of wheat flour include weak flour, medium flour, semi-strong flour, strong flour, durum flour, whole grain flour, etc. These flours can be used alone or in combination of two or more. The noodles may also contain starches. Examples of such starches include unprocessed starches such as potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, sweet potato starch, etc., their gelatinized starches, and processed starches obtained by subjecting them to treatments such as crosslinking, esterification, etherification, oxidation, etc. These starches can be used alone or in combination of two or more. Furthermore, the noodles may contain commonly used noodle-making auxiliary materials, for example, salt; kansui; egg powders such as egg white powder and whole egg powder; thickeners such as xanthan gum, guar gum, locust bean gum, alginic acid and its salts, agar, gelatin, pectin, etc.; fats and oils such as animal and vegetable fats and oils, emulsified fats and oils, shortening, etc.; emulsifiers such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, etc.; inorganic salts such as carbonates, phosphates, etc.; proteins such as gluten, soy protein, casein, etc.; sorbitol; ethyl alcohol; enzyme agents, etc. The blending ratios of the flours, starches, and auxiliary materials in the noodles may be appropriately determined according to the type of target noodles and the like.

[0013] The above-mentioned cereal flours, and, if necessary, the above-mentioned starches and auxiliary materials can be mixed with kneading water and kneaded to prepare noodle dough. As the kneading water, commonly used ones such as water, salt water, and kansui can be used. From the viewpoints of texture and taste, the salt content of the prepared noodle dough is preferably 1% by mass or less. By shaping the prepared noodle dough by a usual method, fresh noodles can be manufactured. For example, fresh noodles can be manufactured by extruding the noodle dough with a usual noodle-making machine, or by rolling the noodle dough and then cutting it.

[0014] The shape of the fresh noodles can be appropriately selected according to the type of noodles intended. For example, the thickness of the fresh noodles is typically about 0.7 to 10 mm. As a more specific example, the thickness of the fresh noodles is preferably 1 to 5 mm for udon noodles, preferably 1 to 3 mm for Chinese noodles, and preferably 1 to 3 mm for pasta.

[0015] The obtained fresh noodles are gelatinized by boiling. Specifically, the fresh noodles can be put into hot water and boiled until they are edible. For example, for udon noodles, the yield (mass of the boiled noodles) of the boiled noodles should be 150 to 230%, preferably 170 to 210% of the fresh noodles; for Chinese noodles, the yield of the boiled noodles should be 140 to 200% of the fresh noodles; for pasta, the yield of the boiled noodles should be 150 to 230% of the fresh noodles. The fresh noodles can be boiled accordingly. The boiling time can be appropriately set according to the type of noodles and the texture desired, preferably so that the above-mentioned yield can be achieved. The boiling water used for boiling may contain previously used additives such as salt and acid. However, from the viewpoints of texture and taste, the salt concentration of the boiling water is preferably 1% by mass or less. The boiled noodles may be drained, cooled with water or air-cooled if necessary.

[0016] The boiling temperature of fresh noodles only needs to be equal to or higher than the gelatinization temperature of fresh noodles. For example, fresh noodles can be boiled in boiling water. Preferably, in the method of the present invention, fresh noodles are boiled in a pressurized environment. At this time, the boiling temperature is preferably 105°C or higher, more preferably 105 - 150°C, still more preferably 108 - 135°C, and even more preferably 110 - 130°C. By boiling fresh noodles in a pressurized environment, the looseness, elasticity, and stickiness of the produced dried noodles are further improved.

[0017] Boiling in a pressurized environment can be carried out by a method known in the art. For example, using a pressure cooker or other pressurized cooking appliance, fresh noodles can be boiled in a pressurized heating environment preferably at 105°C or higher, more preferably 105 - 150°C, still more preferably 108 - 135°C, and even more preferably 110 - 130°C. In a more detailed example, after boiling the cooking water in a pressure cooker under normal pressure, put fresh noodles into the cooking water, seal the cooker, apply pressure to raise the internal temperature to the above range, then weaken or stop the heating to maintain the pressure and temperature, and boil the noodles. For example, the inside of the pot can be adjusted to a pressure of 60 kPa and a temperature of 113°C, a pressure of 100 kPa and a temperature of 120°C, or a pressure of 140 kPa and a temperature of 126°C.

[0018] Next, in the method of the present invention, the boiled noodles are stored refrigerated. By this step, it is considered that the aging of the boiled noodles progresses. In the present invention, by performing the gelatinization of the noodles by boiling and the subsequent refrigerated storage step, it is possible to produce dry noodles that are easily loosened during cooking and have a texture with elasticity and stickiness. The refrigerated storage of the noodles may be carried out under normal pressure in the atmosphere. The storage temperature is preferably 0 to 10°C, and the storage time is preferably 3 hours or more, more preferably 6 hours or more, even more preferably 9 hours or more, and still more preferably 12 to 24 hours. When storing refrigerated, it is better if the moisture of the boiled noodles is retained. Therefore, when storing refrigerated, it is not necessary to actively moisturize or humidify the noodles, but it is preferable that measures are taken to prevent drying. For example, it is preferable to wrap or cover the noodles with a sheet, wrap, oil film, etc. and store them refrigerated, or store them in a bag or container and store them refrigerated. Alternatively, the noodles may be stored refrigerated in a humid environment.

[0019] The refrigerated noodles are dried to produce dry noodles. Preferably, the noodles are dried to a moisture content of 14% by mass or less, more preferably 6 to 14% by mass, and even more preferably 6 to 11% by mass. By setting the moisture to 14% by mass or less, the storage stability of the produced dry noodles can be maintained. In this specification, the moisture content (% by mass) of the noodles can be calculated as the percentage of the mass difference between the noodles after absolute drying treatment and the noodles before the absolute drying treatment (i.e., the moisture content of the noodles) with respect to the mass of the noodles before the absolute drying treatment.

[0020] The drying of the noodles can be carried out by known methods. For example, the noodles can be left standing at a high temperature or air-dried. In the method of the present invention, the noodles are preferably dried in an environment of 0 to 50°C, more preferably 0 to 30°C. When dried above 50°C, the produced dried noodles tend to become hard, so that the texture may deteriorate or the loosening during cooking may deteriorate. In the method of the present invention, the noodle drying step may be carried out under the same temperature conditions as the above-described noodle refrigerated storage step or under different temperature conditions. For example, the boiled noodles may be stored at 0 to 10°C for a certain period of time in the above-described noodle refrigerated storage step and then dried to a moisture content of 14% by mass or less while continuing the storage in the same temperature range, and at this time, the noodles may be dried by blowing air thereon (air-drying). Alternatively, the boiled noodles may be stored at 0 to 10°C for a certain period of time in the above-described noodle refrigerated storage step and then dried to a moisture content of 14% by mass or less by leaving them standing or air-drying at a higher temperature (50°C or less).

[0021] In the method of the present invention, in order to further promote the loosening of the dried noodles during cooking, a loosening agent may be added to the noodles before drying. Examples of the loosening agent include processed water-soluble dietary fiber products, emulsifiers, processed starch products, etc., among which processed water-soluble dietary fiber products (for example, Soy Up M3000; NOF CORPORATION, etc.) are preferred. The timing of adding the loosening agent may be after boiling the fresh noodles and before the drying step, for example, before the above-described refrigerated storage step, or after the refrigerated storage step and before the drying step.

[0022] The dried noodles produced by the method of the present invention can be restored to an edible state by rehydrating them in the usual procedure. For example, the dried noodles may be put into boiling water and boiled, or the dried noodles may be put into a container, a predetermined amount of boiling water may be poured therein and left standing, or the dried noodles and water or soup may be put into a container and heated in a microwave oven. At this time, soup can also be used as the water for rehydrating. The rehydrating time and the amount of water used for rehydrating may be appropriately changed according to the heating method, the type and shape of the dried noodles, the amount, or the preference of the eater.

Examples

[0023] To specifically describe the present invention, examples and comparative examples are described below, but the present invention is not limited by the following examples.

[0024] Test Example 1 Production of Dried Udon (Production of Fresh Noodles) 3000 g of wheat flour and 1200 g of water were stirred in a horizontal mixer to a crumbly state. This was made into noodles using a roll noodle machine and cut using a #9 blade to obtain fresh udon noodles (noodle thickness 3.3 mm). (Boiling) One serving (200 g) of fresh noodles was put into a pressure cooker containing 2 L of boiling water, covered, and heated so that the pressure (temperature) inside the pot became 140 kPa (126°C), 100 kPa (120°C), 60 kPa (113°C), or normal pressure (100°C). When the pressure inside the pressure cooker reached the target value, the heat was turned off and it was left standing as it was (total boiling time: 8 minutes). The boiled noodles were cooled with water (20°C). (Refrigerated Storage · Drying) The boiled noodles were stored in a covered sieve and refrigerated at 4°C for a predetermined time. 3% by mass of a loosening agent (Soya Up M3000; Fuji Oil Co., Ltd.) was added to the noodles after refrigerated storage (no addition in Production Example 10). Then, while blowing air with a circulator, the noodles were dried at a predetermined temperature so that the moisture content became 14% by mass to produce dried udon.

[0025] The texture and cookability of the produced dried udon were evaluated. One serving of dried udon was boiled in 1 L of boiling water for 10 - 15 minutes, and the cookability (loosening) at that time was evaluated. Also, the texture (elasticity, stickiness) of the obtained boiled udon was evaluated. The evaluation was carried out by 10 trained panelists according to the following evaluation criteria, and the average value of the 10 evaluations was obtained.

[0026] <Evaluation Criteria> Elasticity 5 points: The elasticity is very strong and extremely good. 4 points: The elasticity is quite good. 3 points: The elasticity is slightly present and almost good. 2 points: The elasticity is not much and slightly poor. 1 point: No elasticity at all, defective Stickiness 5 points: Strong stickiness, extremely good 4 points: Considerable stickiness, good 3 points: Slightly sticky, almost good 2 points: Little stickiness, slightly defective 1 point: No stickiness at all, defective Adjustability (loosening) 5 points: The dough pieces loosen very quickly during cooking, and there is no sticking between the noodles during eating 4 points: The dough pieces loosen quickly during cooking, and the sticking between the noodles during eating is hardly a problem 3 points: The dough pieces loosen slightly quickly during cooking, and the sticking between the noodles during eating is not a problem 2 points: The dough pieces loosen slightly poorly during cooking, and the noodles stick together slightly during eating 1 point: The dough pieces loosen poorly during cooking, and the sticking between the noodles during eating is prominent

[0027] Table 1 shows the boiling temperature, refrigeration storage temperature and time, drying temperature, and evaluation results in the manufacturing process of the manufactured dried udon

[0028]

Table 1

Claims

1. A method for manufacturing dried noodles, comprising: boiling fresh noodles; storing the boiled noodles in an environment at 0 to 10°C for 3 hours or more, and then drying to a moisture content of 14% by mass or less; The method comprising the above steps.

2. The method according to claim 1, wherein the boiling is performed at 105°C or higher under a pressurized environment.

3. The method according to claim 1 or 2, wherein the drying is performed in an environment at 0 to 50°C.

4. The method according to any one of claims 1 to 3, wherein the noodles are udon noodles.

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