Method for producing fresh noodles or cooked noodles

Abstract

To provide a manufacturing method of raw noodles or cooked noodles that are chewy and have excellent texture.SOLUTION: A method for manufacturing raw noodles or cooked noodles includes a dough preparation step for preparing a dough by adding 30 to 70 pts.mass of water to 100 pts.mass of a starchy raw material containing at least one of wheat flour, bread crumbs, cracker flour, and puffed flour, and a noodle-making step of making noodles using the dough. Bread crumbs, cracker flour and puffed flour preferably have an average particle size of 20 to 100 μm. The raw or cooked noodles can be rendered into Chinese noodles, udon noodles, somen noodles, cold noodles, spaghetti, macaroni, yakisoba noodles, or lasagne.SELECTED DRAWING: None

Description

Technical Field

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

Background Art

[0002] For example, noodles such as Chinese noodles, udon, soba, cold wheat noodles, spaghetti, macaroni, grilled soba noodles, lasagna, etc. are considered important in terms of texture when eaten. That is, a texture with appropriate firmness in the noodles is preferably favored.

[0003] In order to meet such various texture requirements of users, efforts have been made to improve the texture of noodles. For example, Patent Document 1 discloses a non-fried instant noodle produced using a raw material powder containing 1 to 20% by mass of bread crumbs having a particle size exceeding 100 μm to 1500 μm or less in a cereal flour raw material mainly composed of wheat flour.

[0004] Also, in terms of workability in production, it is preferably favored that the boiling time of the noodles is shorter. For example, in Patent Document 2, a method for producing quick-cooking noodles is disclosed in which cereal or starch is extruded into the atmosphere through a nozzle by a pressure extruder in a moisture-absorbed state to obtain expanded cereal or expanded starch, and then the expanded cereal or expanded starch is pulverized and blended with wheat flour and noodles are produced according to a conventional method.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, for example, noodles provided by being soaked in soup or the like have a problem that the texture deteriorates because the water absorption amount of the soup increases and the noodles elongate as time passes after the cooking is finished.

[0007] By the way, in order to impart a "chewy feeling" to the texture of the noodles or to impart a transparency to the noodles, etc., the amount of water added is increased when preparing the noodle dough. In such highly hydrated noodles, it is known that the elongation resistance of the noodles is high. However, as the amount of water added to the dough increases, the strength of the dough decreases, and there is a problem that the noodle-making property is impaired.

[0008] Also, for example, in dishes such as boiled udon, udon eaten using the soup after a hot pot dish, and Chinese noodles where the noodles are expected to be boiled for a long time, as the boiling time becomes longer, the firmness of the noodles is lost, and for example, there is a problem that the noodles break just by picking them up with chopsticks.

[0009] The present invention has been made in view of the above prior art, and an object thereof is to provide a method for producing fresh noodles and cooked noodles that have firmness and maintain a good texture.

Means for Solving the Problems

[0010] To achieve the above object, the method for producing fresh noodles and cooked noodles of the present invention includes a dough preparation step of adding 30 to 70 parts by mass of water to 100 parts by mass of a starchy raw material containing wheat flour and at least one of bread crumbs, cracker crumbs, and expanded cereal flour to prepare a dough, and a noodle-making step of making noodles using the dough.

[0011] Here, in this specification, fresh noodles refer to those in which the formed noodles are in an unheated and undried state. Fresh noodles are mainly distributed refrigerated or at room temperature.

[0012] Cooked noodles refer to raw noodles that have been cooked by boiling, steaming, or other heating methods. Cooked noodles can be eaten as they are, and can also be reheated and cooked using a convenient heating device such as a microwave oven, or cooked and eaten in a shorter boiling time than that of raw noodles. Cooked noodles are mainly distributed at normal temperature, refrigerated, or frozen.

[0013] According to the method for producing raw noodles or cooked noodles of the present invention, by using a starchy raw material containing wheat flour and at least one of bread crumbs, cracker crumbs, and expanded grain flour to produce raw noodles and cooked noodles, it is possible to produce raw noodles and cooked noodles with firmness and good texture.

[0014] In the method for producing raw noodles or cooked noodles of the present invention, the bread crumbs, cracker crumbs, and expanded grain flour preferably have an average particle size of 20 to 100 μm.

[0015] In the method for producing raw noodles or cooked noodles of the present invention, it is preferable to contain 1 to 45 parts by mass of at least one of the bread crumbs, cracker crumbs, and expanded grain flour in 100 parts by mass of the starchy raw material.

[0016] In the method for producing raw noodles or cooked noodles of the present invention, it is preferable that the raw noodles or cooked noodles are one selected from Chinese noodles, udon, soba, cold buckwheat noodles, spaghetti, macaroni, grilled soba noodles, and lasagna.

Advantages of the Invention

[0017] According to the method for producing raw noodles or cooked noodles of the present invention, it is possible to produce raw noodles and cooked noodles with firmness and good texture.

Embodiments for Carrying Out the Invention

[0018] The method for producing fresh noodles or cooked noodles of the present invention includes a dough preparation step of adding 30 to 70 parts by mass of water to 100 parts by mass of a starchy raw material containing wheat flour and at least one of bread crumbs, cracker crumbs, and expanded grain flour (hereinafter also referred to as fine powder materials) to prepare a dough, and a noodle making step of making noodles using the dough prepared in this dough preparation step. The starchy raw material may contain, in addition to wheat flour and fine powder materials, for example, starch and grain flour other than wheat flour.

[0019] As the wheat flour used in the raw material, for example, strong flour, semi-strong flour, medium flour, weak flour, durum flour, and mixed flours thereof can be used.

[0020] At least one of bread crumbs, cracker crumbs, and expanded grain flour is preferably contained in an amount of 1 to 45 parts by mass, more preferably 5 to 20 parts by mass, and even more preferably 7 to 15 parts by mass in 100 parts by mass of the starchy raw material. Note that at least one of bread crumbs, cracker crumbs, and expanded grain flour may be contained in the raw material, or a plurality of these may be combined and contained in the raw material.

[0021] If at least one of bread crumbs, cracker crumbs, and expanded grain flour is less than 1 part by mass, the effect of maintaining a good texture with firmness in fresh noodles or cooked noodles becomes poor, and if it exceeds 45 parts by mass, the unique texture and taste of the material tend to be dominant.

[0022] The average particle size of bread crumbs, cracker crumbs, and expanded grain flour is not particularly limited, but is preferably 20 to 100 μm, more preferably 30 to 90 μm, and even more preferably 40 to 80 μm. If these average particle sizes are smaller than 20 μm, frictional heat is generated during the production of bread crumbs, cracker crumbs, and expanded grain flour, resulting in deterioration, and it tends to be difficult to obtain the effect of maintaining a good texture with firmness in fresh noodles or cooked noodles. Also, if the average particle size is larger than 100 μm, the texture of bread crumbs, cracker crumbs, and expanded grain flour tends to affect the texture of fresh noodles or cooked noodles.

[0023] In the present invention, the average particle size can be determined, for example, as the volume average value (Mean V) measured dry using a laser diffraction / scattering particle size distribution analyzer. As the laser diffraction / scattering particle size distribution analyzer, for example, a Microtrac particle size distribution analyzer (Microtrac Bell Corporation) can be used.

[0024] The bread crumbs include bread crumbs or bread crumb analogs. Bread crumbs refer to those produced by crushing bread into fine pieces. The bread crumbs include dry bread crumbs (with a moisture content of about 10 to 13%), fresh bread crumbs (with a standard moisture content of about 35 to 38 w / w%), semi-dry bread crumbs (products with a moisture content adjusted to about 18 w / w% to about 28 w / w%), breader bread crumbs (high-frequency type), fine bread crumbs (with a particle size of about 30 to 40 mesh), bread powder (with a particle size of about 80 mesh), colored bread crumbs with a coloring agent added, and the like. Incidentally, the bread crumbs can be obtained, for example, by kneading, fermenting, and baking wheat flour and then crushing it. Also, commercially available bread crumbs can be used.

[0025] Also, cracker powder is a powdery product obtained by pulverizing an expanded baked confectionery made mainly from wheat flour. Cracker powder can be obtained by crushing crackers, for example, using a Cyclotec (manufactured by FOSS), and sieving to a predetermined particle size as necessary.

[0026] The expanded cereal powder can be obtained, for example, by adding water to a raw material containing cereal powder using a twin-screw extruder or the like, heating and mixing it in a high-pressure atmosphere, and then extruding it into a relatively low-pressure atmosphere, that is, heating it in an atmosphere of a predetermined pressure and then extruding it into an atmosphere of a pressure lower than the predetermined pressure to expand it, and then pulverizing the expanded product.

[0027] As the starch that can be contained in the starchy raw material, for example, raw starches such as wheat starch, tapioca starch, corn starch, potato starch, and rice starch, and their processed starches can be used. Examples of the processed starches include gelatinized starch, etherified starch, esterified starch, crosslinked starch, and the like. Also, it may contain resistant starch.

[0028] In addition to the starchy raw materials as described above, for example, sodium chloride, potassium carbonate, sweeteners, spices, seasonings, swelling agents, thickeners, saccharides, emulsifiers, pH adjusters, alcohols, preservatives, colorants, etc. can be appropriately blended.

[0029] The amount of water added in the dough preparation process is preferably 30 to 70 parts by mass, more preferably 30 to 60 parts by mass, and even more preferably 35 to 50 parts by mass, based on 100 parts by mass of the starchy raw material.

[0030] In particular, in the conventional method for manufacturing noodles or cooked noodles, when the amount of water added based on 100 parts by mass of the starchy raw material exceeds 40 parts by mass, the strength of the dough decreases as the amount of water added increases. Therefore, when making noodles with a machine such as a roll noodle making machine, it is difficult to make noodles unless the amount of water added is at most the first half of 40 parts by mass.

[0031] In addition, in a so-called hand-kneaded and hand-kneaded noodle making machine that includes a noodle making process by hand, it is possible to make noodles with a larger amount of water added than when making noodles with a machine. Even in such a case, when the amount of water added based on 100 parts by mass of the starchy raw material exceeds 45 parts by mass, the strength of the dough decreases as the amount of water added increases. Therefore, when making noodles with a hand-kneaded and hand-kneaded noodle making machine, it is difficult to make noodles unless the amount of water added is at most the second half of 40 parts by mass.

[0032] In the above high water addition range, in particular, the amount of water added based on 100 parts by mass of the starchy raw material is preferably 40 to 70 parts by mass, more preferably 45 to 65 parts by mass, and even more preferably 50 to 65 parts by mass.

[0033] When the amount of water added in the dough preparation process is less than 30 parts by mass based on 100 parts by mass of the starchy raw material, the dough tends to be difficult to stick together and the texture tends to be too hard. When it exceeds 70 parts by mass, the dough tends to soften and the formability decreases.

[0034] In the dough preparation step, these raw materials and water can be kneaded to prepare the dough. Incidentally, the kneading of the raw materials can be performed using a known mixer such as a horizontal mixer.

[0035] The noodle-making step is, for example, a step of forming noodle strands by rolling the dough prepared in the dough adjustment step into a sheet and cutting it with a knife or a slitter, or by extruding the dough. The noodle-making step can be performed using a known noodle-making machine such as a roll noodle-making machine or a pasta-making machine. By going through the noodle-making step, raw noodles can be manufactured, and these raw noodles can be filled into a packaging bag or the like and distributed refrigerated or at room temperature, or can also be frozen and distributed as frozen noodles.

[0036] Also, cooked noodles can be obtained by boiling or steaming the raw noodles obtained above and performing heat cooking. The cooked noodles can also be filled into a packaging bag, a packaging container, or the like and distributed refrigerated, at room temperature, or frozen. Note that the present invention does not target instant noodles such as deep-fried noodles and hot-air dried noodles, nor dried noodles.

[0037] Incidentally, the raw noodles or cooked noodles of the present invention can be applied to noodles such as Chinese noodles, udon, soba, cold wheat noodles, spaghetti, macaroni, yakisoba noodles, and lasagna.

[0038] The raw noodles or cooked noodles of the present invention are eaten by cooking them in a method according to each type of noodle. The raw noodles or cooked noodles of the present invention can shorten the frying time by containing at least one of bread crumbs, cracker crumbs, and expanded cereal flour.

[0039] Also, even if the amount of added water is increased, the dough is less likely to become sticky, and the noodle-making property can be maintained well. For this reason, noodles with a larger amount of added water than usual can be manufactured, and thereby noodles that are difficult to stretch during boiling can be obtained. Also, even when heat-cooked in a microwave oven, a good texture can be obtained, so it is also suitable as noodles for microwave oven heat cooking.

Examples

[0040] Examples are given below to more specifically describe the present invention.

[0041] [Test Example 1] (Texture Test According to the Water Addition Amount of Chinese Noodles) (Preparation of Chinese Noodles) The Chinese noodles prepared with only wheat flour as the blend of the starchy raw material as the raw material were used as Control Group 1, and the starchy raw material as the raw material was blended with wheat flour and bread flour in the amounts shown in Table 1, and Chinese noodles with different water addition amounts for the dough were prepared as Examples 1 to 3.

[0042] For the wheat flour, semi-strong flour was used. For the bread flour, finely pulverized roasted bread flour was used. The finely pulverized roasted bread flour was further pulverized to an average diameter of 65 μm using a supercentrifugal pulverizer ZM-200 (manufactured by Retsch) for roasted fine bread flour with a mesh size of over 30.

[0043] For the blend of the starchy raw materials in Examples 1 to 3, 93.0 parts by mass of wheat flour and 7.0 parts by mass of bread flour were used. Water was added to the uniformly mixed starchy raw materials to prepare Chinese noodles.

[0044] The water addition amount in Example 1 was 41.0 parts by mass with respect to 100 parts by mass of the starchy raw material as the raw material. The water addition amount in Example 2 was 44.0 parts by mass with respect to 100 parts by mass of the starchy raw material as the raw material. The water addition amount in Example 3 was 47.0 parts by mass with respect to 100 parts by mass of the starchy raw material as the raw material.

[0045] In addition, kansui and salt were added to Control Group 1 and Examples 1 to 3. 1.5 parts by mass of kansui was added with respect to 100 parts by mass of the starchy raw material, and 0.5 parts by mass of salt was added with respect to 100 parts by mass of the starchy raw material.

[0046] The dough preparation process was carried out using a V-967 horizontal mixer (manufactured by Tokyo Menki Co., Ltd.). Also, the noodle-making process was carried out using a V-825 roll noodle-making machine (manufactured by Tokyo Menki Co., Ltd.). The noodle strands of the Chinese noodles in Control Group 1 and Examples 1 to 3 had a cutting tooth #16 angle and a noodle thickness of 1.6 mm.

[0047] The Chinese noodles of Control Group 1 and Examples 1 to 3 were prepared as 130 g of fresh noodles per serving. The boiling time was determined by skilled panelists in the company. After putting the noodle strands into boiling water, they judged the optimal time by observing the cooked state.

[0048] Ten skilled panelists in the company ate Control Group 1 and Examples 1 to 4, and evaluated the texture together with scores based on Control Group 1 (5 points). The scores were set such that the texture being hard was 1 point, and the texture being very soft was 10 points. Table 1 below shows the evaluation. In addition, the numerical values other than the scores shown in all the following tables are in parts by mass. For example, the water addition amount indicates the parts by mass relative to 100 parts by mass of the starchy raw material.

[0049] [Table 1]

[0050] As shown in Table 1, although Examples 1 to 3 had a larger water addition amount than Control Group 1, they had a good dough state and a softer texture than the control group. Examples 1 to 3 had a shorter boiling time than Control Group 1.

[0051] [Test Example 2] (Texture of Cooked Noodles after Reheating in a Microwave Oven) The Chinese noodles of Control Group 1 and Examples 1 to 4 were prepared in the same manner as in Test Example 1. For the formulation of the starchy raw material in Example 4, 93.0 parts by mass of wheat flour and 7.0 parts by mass of bread crumbs were used. The water addition amount in Example 4 was 38.0 parts by mass relative to 100 parts by mass of the starchy raw material as the raw material. The boiling time was for about 80% of the optimal time after putting the noodle strands into boiling water. The cooked noodles were soaked in cold water and stored in a sealed container at room temperature for 2 hours without drying. Then, they were combined with the soup at 20°C, wrapped together with the tableware with plastic wrap, and heated in a microwave oven at 500 W for 6 minutes and then eaten.

[0052] Also, the fabric state was evaluated in the same manner as in Test Example 1. In addition, a boiling elongation evaluation was performed by comparing the texture immediately after boiling and the texture when eaten in this test. Here, an evaluation close to the texture immediately after boiling was regarded as "slow boiling elongation", and as it became further away from the texture immediately after boiling, it was regarded as "fast boiling elongation". For the evaluation of the texture, those with fast boiling elongation were given 1 point, and those with slow boiling elongation were given 10 points. The results are shown in Table 2.

[0053]

Table 2

[0054] As shown in Table 2, Example 4 to which bread flour was added had a harder texture even though it had the same water addition amount as Control Group 1, and had a texture of "slow boiling elongation" compared to Control Group 1. Also, Examples 1 to 3 had a good fabric state even though they had a larger water addition amount than Control Group 1, and had a texture of "slow boiling elongation" compared to Control Group 1. Therefore, the tendency for "fast boiling elongation" when the cooked noodles were reheated by a microwave oven could be suppressed.

[0055] [Test Example 3] (Average Particle Size) Chinese noodles of Control Group 1, Comparative Example 1, and Examples 3, 5, and 6 were prepared in the same manner as in Test Example 1. As shown in Table 3, the blending of the starchy raw materials of Control Group 1, Comparative Example 1, and Examples 3, 5, and 6 was the same as in Test Example 1. In addition, the average particle size of the bread flour in Comparative Example 1 was 120 μm. The average particle size of the bread flour in Example 5 was 95 μm. The average particle size of the bread flour in Example 6 was 40 μm.

[0056] The water addition amount in Comparative Example 1 was 43.0 parts by mass with respect to 100 parts by mass of the starchy raw material. The water addition amount in Example 5 was 46.0 parts by mass with respect to 100 parts by mass of the starchy raw material. The water addition amount in Example 6 was 48.0 parts by mass with respect to 100 parts by mass of the starchy raw material.

[0057] Also, the fabric state and texture were evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

[0058] [Table 3]

[0059] As shown in Table 3, Examples 3, 5, and 6 to which bread flour with an average particle size of 100 μm or less was added had a softer texture than Control Group 1 and Comparative Example 1. Examples 3, 5, and 6 had a shorter boiling time than Control Group 1.

[0060] [Test Example 4] (Water addition amount) Chinese noodles of Control Group 1, Example 3, 7 to 9, and Comparative Example 2 were prepared in the same manner as in Test Example 1. As shown in Table 4, for the formulation of the starchy raw material in Example 7, 97.0 parts by mass of wheat flour and 3.0 parts by mass of bread flour were used. For the formulation of the starchy raw material in Example 8, 85.0 parts by mass of wheat flour and 15.0 parts by mass of bread flour were used. For the formulation of the starchy raw material in Example 9, 60.0 parts by mass of wheat flour and 40.0 parts by mass of bread flour were used. For the formulation of the starchy raw material in Comparative Example 2, 40.0 parts by mass of wheat flour and 60.0 parts by mass of bread flour were used.

[0061] The water addition amount in Example 7 was 40.0 parts by mass with respect to 100 parts by mass of the starchy raw material. The water addition amount in Example 8 was 54.0 parts by mass with respect to 100 parts by mass of the starchy raw material. The water addition amount in Example 9 was 65.0 parts by mass with respect to 100 parts by mass of the starchy raw material. The water addition amount in Comparative Example 2 was 72.0 parts by mass with respect to 100 parts by mass of the starchy raw material.

[0062] Also, the dough state and texture were evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

[0063] [Table 4]

[0064] As shown in Table 4, Example 7 with added bread flour was able to make the texture "slightly moist" even though the water addition amount was close to that of Control Group 1. Also, in Examples 3, 8, and 9, the water addition amount was more than that of Control Group 1, and the texture was "moister" than that of Control Group 1. In Examples 3, 7 to 9, the boiling time was shorter than that of Control Group 1. Also, in Comparative Example 2, the dough became dumpling-like and had a lot of stickiness, and noodles could not be made.

[0065] [Test Example 5] (Type of Fine Powder Material) Chinese noodles of Control Group 1 and Examples 3, 10 to 12 were made in the same manner as in Test Example 1. Note that in Example 10, cracker powder was added instead of bread flour. In Example 11, expanded cereal powder (powder obtained by expanding and pulverizing wheat flour) (hereinafter also referred to as expanded cereal powder 1) was added instead of bread flour. In Example 12, expanded cereal powder (expanded cereal powder of wheat and corn) (hereinafter also referred to as expanded cereal powder 2) was added instead of bread flour.

[0066] Also, for bread flour, cracker powder, expanded cereal powder 1, and expanded cereal powder 2, those with a coarse particle size were further pulverized into fine powder with an average particle size of 65 μm using an ultra-centrifugal pulverizer ZM-200 (manufactured by Retsch).

[0067] As shown in Table 5, the formulation of the starchy raw material in Example 10 was 93.0 parts by mass of wheat flour and 7.0 parts by mass of cracker powder. The formulation of the starchy raw material in Example 11 was 93.0 parts by mass of wheat flour and 7.0 parts by mass of expanded cereal powder 1. The formulation of the starchy raw material in Example 12 was 93.0 parts by mass of wheat flour and 7.0 parts by mass of expanded cereal powder 2.

[0068] Also, the dough state and texture were evaluated in the same manner as in Test Example 1. The results are shown in Table 5. Note that the fine powder materials in Table 5 are bread flour, cracker powder, expanded cereal powder 1, and expanded cereal powder 2.

[0069]

Table 5

[0070] As shown in Table 5, Examples 3, 10 to 12 to which fine powder materials were added had a softer texture than Control Group 1 regardless of the type of fine powder material. Also, Examples 3, 10 to 12 had a shorter boiling time than Control Group 1.

[0071] [Test Example 6] (Elongation Test of Udon Noodles after Boiling) Udon prepared with only wheat flour as the starch raw material was used as Control Group 2. The water addition amount of Control Group 2 was 33.0. Also, as the starch raw material, udon prepared by blending wheat flour and bread powder in the amounts shown in Table 6 was prepared as Examples 13 and 14.

[0072] Medium-strength flour was used as the wheat flour. Roasted bread powder ground product was used as the bread powder. The roasted bread powder ground product was further pulverized to an average diameter of 65 μm using a super centrifugal pulverizer ZM-200 (manufactured by Retsch) for roasted fine bread powder over 30 mesh.

[0073] The blending of the starch raw material of Example 13 was 95.0 parts by mass of wheat flour and 5.0 parts by mass of bread powder. The blending of the starch raw material of Example 14 was 90.0 parts by mass of wheat flour and 10.0 parts by mass of bread powder. Water was added to these uniformly mixed starch raw materials to prepare udon noodles.

[0074] The water addition amounts of Examples 13 and 14 were 33.0 parts by mass with respect to 100 parts by mass of the starch raw material which was the raw material.

[0075] The dough preparation process was carried out using a V-967 type horizontal mixer (manufactured by Tokyo Menki Co., Ltd.). Also, the noodle making process was carried out using a V-825 type roll noodle making machine (manufactured by Tokyo Menki Co., Ltd.).

[0076] The udon noodles of Control Group 2 and Examples 13 and 14 had a cutting tooth #10 angle and a noodle thickness of 3.0 mm. Also, the udon noodles of Control Group 2 and Examples 13 and 14 were prepared as 130 g of raw noodles per serving.

[0077] (Strength Test when Boiling the Noodles) The boiling process and the noodle strength evaluation were carried out as follows, and a strength test was conducted when the noodles were boiled. The results are shown in Table 6. Boiling process: The noodle strands were put into boiling water and boiled for 20 minutes until they were edible, then taken out and further boiled in the juice heated to 80 °C on a hot plate for another 20 minutes. Strength evaluation: After the boiling process, when grasping the noodle strands with chopsticks, if none of the 10 grasped strands broke, it was rated as ◎; if 1 - 2 strands broke, it was rated as 〇; if 3 or more strands broke, it was rated as ×.

[0078]

Table 6

[0079] As shown in Table 6, it was confirmed that in Example 13 with added bread flour, although the water addition amount was the same as that of Control Group 2, the elongation strength of the noodles was higher than that of Control Group 2. Also, in Example 14, although the water addition amount was the same as that of Control Group 2, it was confirmed that the elongation strength of the noodles was higher than that of Control Group 2 and Example 13.

[0080] [Test Example 7] (Preparation of Udon) Udon prepared with only wheat flour as the starch raw material blend was used as Control Group 3, and udon prepared with the starch raw material blended with wheat flour and bread flour in the amounts shown in Table 7 was used as Example 15. The wheat flour of Control Group 3 and Example 15 was the same as that used in Test Example 6.

[0081] The blend of the starch raw material in Example 15 was 93.0 parts by mass of wheat flour and 7.0 parts by mass of bread flour. The udon noodles were prepared in the same manner as in Test Example 6.

[0082] The boiling time was determined by the optimal time judged by observing the cooked state after the noodle strands were put into boiling water by a skilled panelist in the company. Ten skilled panelists in the company ate the udon and evaluated the texture with the control group as the standard (5 points). For the texture evaluation, those without firmness were rated 1 point, and those with good firmness were rated 10 points. The evaluation is shown in Table 7 below.

[0083]

Table 7

[0084] As shown in Table 7, Example 15 to which bread flour was added was found to be chewier than Control Group 3. Also, it was found that the boiling time of Example 15 was shorter than that of Control Group 3.

[0085] [Test Example 8] (Preparation of Spaghetti) Spaghetti prepared with only wheat flour as the formulation of the starchy raw material was used as Control Group 4, and spaghetti prepared by formulating the starchy raw material with wheat flour and bread flour in the amounts shown in Table 8 was used as Example 16. Durum wheat flour was used for the wheat flour of Control Group 4 and Example 16.

[0086] The formulation of the starchy raw material in Example 16 was 93.0 parts by mass of wheat flour and 7.0 parts by mass of bread flour. Water was added to the uniformly mixed starchy raw material to prepare spaghetti. The noodles of the spaghetti in Control Group 4 and Example 16 had a cutting die #8 square and a noodle thickness of 1.8 mm. Also, the noodles of the spaghetti in Control Group 4 and Example 16 were prepared with 130 g of raw noodles per serving.

[0087] The boiling time was determined by a skilled panelist in the company by observing the state of the cooked noodles after putting the noodle strands into boiling water to determine the optimal time. The evaluation of the texture was carried out in the same manner as in Test Example 7. The results are shown in Table 8.

[0088]

Table 8

[0089] As shown in Table 8, Example 16 to which bread flour was added was found to be chewier than Control Group 4. Also, it was found that the boiling time of Example 16 was shorter than that of Control Group 4.

[0090] [Test Example 9] (Noodle Making Test) Chinese noodles of Control Group 5 and Example 8 were prepared in the same manner as in Test Example 1. As shown in Table 9, the water addition amounts for Control Group 5 and Example 8 were 54.0 parts by mass with respect to 100 parts by mass of the starchy raw material.

[0091] For Control Group 5 and Example 8, the evaluation of noodle-making feasibility was carried out in the following manner. The results are shown in Table 9. 〇: Noodles could be made without problems using a noodle-making machine. ×: The dough was sticky, and problems such as the dough adhering to the noodle-making machine occurred.

[0092]

Table 9

[0093] As shown in Table 9, in Control Group 5, the dough became dumpling-like, was very sticky, and adhered to the noodle-making machine, so noodles could not be made. In contrast, in Example 8, noodles could be made using a noodle-making machine without the dough hardening.

Claims

1. A dough preparation step of preparing a dough by adding 30 to 70 parts by mass of water to 100 parts by mass of a starchy raw material containing wheat flour and at least one of bread flour and cracker flour; A noodle-making step of making noodles using the dough; A method for producing fresh noodles or cooked noodles, comprising: The bread flour and the cracker flour have an average particle size of 20 to 100 μm (however, when the starchy raw material contains bread flour, excluding non-fried instant Chinese noodles as the fresh noodles or the cooked noodles).

2. The method for producing fresh noodles or cooked noodles according to claim 1, characterized in that 1 to 45 parts by mass of at least one of the bread flour and the cracker flour is contained in 100 parts by mass of the starchy raw material.

3. The method for producing fresh noodles or cooked noodles according to claim 1 or 2, wherein the fresh noodles or the cooked noodles are one selected from Chinese noodles, udon, soba, cold wheat noodles, spaghetti, macaroni, grilled soba noodles, and lasagna.

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