Multilayered noodles and their manufacturing method

Abstract

To provide noodles having a good texture even with a passage of time after cooking.SOLUTION: Multi-layer noodles include a laminate structure having a layer B arranged between two layers A. The layer A contains wheat flour by 80 mass% or more in raw-material flour. The layer B contains wheat flour and gluten in raw-material flour. In the raw-material flour of the layer B, a content of the wheat flour is 60 mass% or more, a total content the wheat flour and the gluten is 80 mass% or more, and a content of a wheat-derived protein is 18.0 to 33.0 mass% by a dry matter mass conversion.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to multilayer noodles and a method for producing the same.

Background Art

[0002] When cooked noodles are served immediately after cooking, a difference (gradient) in texture can occur between the inside and outside of the noodles due to the moisture gradient inside the noodles, resulting in a satisfying texture. On the other hand, when cooked noodles are stored, the difference in texture due to the above moisture gradient becomes smaller, so the eating satisfaction decreases.

[0003] To improve the texture of noodles, multilayered noodles consisting of multiple layers of dough have been proposed. Furthermore, attempts have been made to further improve the texture of multilayered noodles. For example, Patent Document 1 describes a three-layered noodle that maintains a good texture even after time has passed since cooking, consisting of an outer layer made from raw materials mainly composed of starches and an inner layer made from raw materials mainly composed of wheat flour with added protein, where 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 2 describes a multilayer cooked noodle consisting of layers A and B, where layer A constitutes one or both sides of the outer layer, in which layers A and B each contain a predetermined amount of flours consisting of wheat flour and tapioca starch and have a predetermined crude protein content, and by making the crude protein content and water content of layer A lower than that of layer B, noodles with good texture and slow staling can be obtained. Patent Document 3 describes a method for producing frozen noodles in which noodle strands obtained from a three-layer noodle sheet, in which an inner noodle sheet is sandwiched between two outer noodle sheets, are gelatinized and frozen, in which strong flour is used as the raw material flour for the inner layer and semi-strong flour or medium flour is used as the raw material flour for the outer layer, thereby enabling the production of frozen noodles with good texture after slow thawing. Patent Document 4 describes a multilayer noodle having a multilayer structure consisting of layers A and B, with layer A constituting the outer layer, wherein layers A and B contain cereal flours and, optionally, starches, with at least layer B containing refined protein derived from durum wheat, and where the crude protein content of refined protein derived from durum wheat relative to the total amount of cereal flours and starches in layers A and B is P and Q, respectively, Q ≥ P. Patent Document 5 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. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2008-029273 [Patent Document 2] Japanese Patent Publication No. 2012-196168 [Patent Document 3] Japanese Patent Publication No. 2001-245618 [Patent Document 4] Japanese Patent Publication No. 2020-58273 [Patent Document 5] Japanese Patent Publication No. 2019-176814 [Disclosure of the Invention] [Problems that the invention aims to solve]

[0005] This invention provides noodles that maintain a good texture even after some time has passed since cooking. [Means for solving the problem]

[0006] The present invention provides the following: [1] Multilayered noodles, It has a laminated structure in which layer B is placed between two layers A, The A layer contains 80% by mass or more of wheat flour in the raw material powder. The B layer contains wheat flour and gluten in the raw material flour, and The raw material flour for layer B has a wheat flour content of 60% by mass or more, and the total content of the wheat flour and gluten is 80% by mass. That's all. The wheat-derived protein content is 18.0-33.0% by mass on a dry matter basis. Multilayered noodles. [2] The multilayer noodles according to [1], wherein the raw material flour of layer B contains 7% by mass or more of the gluten. [3] When the wheat-derived protein content in the raw material flour of layer A is X mass% on a dry matter basis, and the wheat-derived protein content in the raw material flour of layer B is Y mass% on a dry matter basis, 20≧(YX)≧6.5 The multilayer noodles described in [1] or [2]. [4] The multilayer noodles according to any one of [1] to [3], wherein the B layer contains egg white. [5] A multilayer noodle according to any one of items [1] to [4], wherein the ratio of the thickness of the A layer to the B layer is A layer / B layer / A layer = 0.3~4 / 1 / 0.3~4. [6] Chinese noodles, multi-layered noodles as described in any one of items [1] to [5]. [7] A method for producing multilayer noodles, The process involves rolling and cutting a multilayer noodle sheet having a laminated structure in which a noodle sheet for layer B is placed between two noodle sheets for layer A, in order to produce multilayer noodles having a laminated structure in which a layer B is placed between two layers A. The A layer contains 80% by mass or more of wheat flour in the raw material powder. The B layer contains wheat flour and gluten in the raw material flour, and The raw material flour for layer B has a wheat flour content of 60% by mass or more, and the total content of the wheat flour and gluten is 80% by mass. That's all. The wheat-derived protein content is 18.0-33.0% by mass on a dry matter basis. method. [8] The method according to [7], wherein the raw material flour of layer B contains 7% by mass or more of the gluten. [9] When the wheat-derived protein content in the raw material flour of layer A is X mass% on a dry matter basis, and the wheat-derived protein content in the raw material flour of layer B is Y mass% on a dry matter basis, 20≧(YX)≧6.5 The method described in [7] or [8].

[10] The method according to any one of [7] to [9], wherein the B layer contains egg white.

[11] The method according to any one of [7] to

[10] , 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.

[12] The method according to any one of [7] to

[11] , wherein the multilayer noodles are Chinese noodles. A method for producing refrigerated cooked noodles, comprising heating and refrigerating multilayer noodles as described in any one of items [1] to [6]. The method according to

[13] , wherein the refrigerated and cooked noodles are noodles for heating in a range and then eating.

Advantages of the Invention

[0007] According to the present invention, it is possible to provide noodles having a good texture, which have firmness in the central part even after a lapse of time after cooking, and have a preferable gradient in texture (difference in texture between the inside and outside of the noodles) from the center to the surface. Further, the noodles provided by the present invention are difficult to extend during boiling, and have a good texture even after being refrigerated after cooking and reheated in a microwave oven.

Embodiments for Carrying Out the Invention

[0008] The inventor has found that in multilayer noodles, by mainly blending wheat flour in the outer layer and mainly blending wheat flour and a large amount of gluten in the inner layer, noodles having a good texture can be obtained even after a lapse of time after cooking. Although noodles added with gluten have been conventionally produced (for example, Patent Document 5), gluten in conventional noodles has generally been used for the purpose of improving workability and texture for noodles with a low content of wheat flour such as noodles blended with starch. In contrast, in the present invention, by further adding a large amount of gluten to the inner layer of multilayer noodles mainly composed of wheat flour, it is possible to improve the deterioration of the texture of the multilayer noodles over time.

[0009] The types of multilayer noodles provided by the present invention are not particularly limited, and examples include Chinese noodles, udon, cold buckwheat noodles, soba noodles, pastas, etc. Among these, Chinese noodles and udon are preferable.

[0010] The multilayer noodles of the present invention have a laminated structure in which a B layer is disposed between two A layers. That is, in this laminated structure, the A layer is the outer layer with respect to the B layer, and the B layer is the inner layer with respect to the A layer.

[0011] In the multilayer noodles of the present invention, the raw material flour of the A layer and the B layer contains wheat flour. From the viewpoint of improving the texture of the multilayer noodles, the content of wheat flour in the raw material flour of the A layer is preferably 80% by mass or more, more preferably 90% by mass or more, based on the total mass of the raw material flour. Also, the content of wheat flour in the raw material flour of the B layer is preferably 60% by mass or more, more preferably 70% by mass or more, still more preferably 80% by mass or more, based on the total mass of the raw material flour. The wheat flour may be any one generally used in the production of noodles. Examples include strong flour, semi-strong flour, medium flour, weak flour, durum flour, whole grain flour, bran flour, heat-treated wheat flour (e.g., pregelatinized wheat flour, partially pregelatinized wheat flour, dry heat-treated wheat flour, etc.). These wheat flours can be used alone or in combination of two or more. The types of wheat contained in the raw material flours of the A layer and the B layer may be the same or different. From the viewpoint of noodle-making properties, the content of heat-treated wheat flour in the raw material flour is preferably 20% by mass or less.

[0012] In the multilayer noodles of the present invention, the raw material flour of the B layer further contains gluten in addition to the wheat flour. Commercially available gluten can be used. From the viewpoint of improving the texture of the multilayer noodles, the content of gluten in the raw material flour of the B layer is preferably 7% by mass or more, more preferably 8% by mass or more, and on the other hand, preferably 25% by mass or less, more preferably 20% by mass or less, based on the total mass of the raw material flour. For example, the content of gluten in the raw material flour of the B layer is preferably 7 - 25% by mass, more preferably 8 - 20% by mass, based on the total mass of the raw material flour.

[0013] The total content of wheat flour and gluten in the raw material flour of the B layer is preferably 80% by mass or more, more preferably 90% by mass or more, based on the total amount of the raw material flour. On the other hand, the raw material flour of the A layer may or may not contain gluten in addition to the wheat flour.

[0014] In the multilayer noodles of the present invention, the wheat-derived protein content in the raw material flour of layer B is preferably 18.0 to 33.0% by mass, and more preferably 18.0 to 30.0% by mass, on a dry matter basis. The raw material flour of layer B has a higher wheat-derived protein content than the raw material flour of layer A. More specifically, when the wheat-derived protein content (on a dry matter basis) in the raw material flour of layer A is X (by mass%), and the wheat-derived protein content (on a dry matter basis) in the raw material flour of layer B is Y (by mass%), preferably 20 ≥ (YX) ≥ 6.5.

[0015] In this specification, the dry matter content of wheat-derived protein in raw material flour refers to the total amount (mass%) of protein contained in wheat flour and protein contained in gluten in the raw material flour, relative to the dry matter content of the raw material flour. In this specification, the dry matter content of raw material flour refers to the dried mass of the raw material flour measured according to the atmospheric pressure heating and drying method (see Chapter 1 of the Analysis Manual for the 2015 Revised Edition of the Standard Tables of Food Composition in Japan [www.mext.go.jp / a_menu / syokuhinseibun / 1368931.htm]). In this specification, the amounts of protein contained in wheat flour and gluten are values ​​measured according to the combustion method (see Chapter 1 of the Analysis Manual for the 2015 Revised Edition of the Standard Tables of Food Composition in Japan).

[0016] The raw material flours of layers A and B may further contain other ingredients that can be used in the manufacture of noodles, as needed. These other ingredients include other grain flours besides wheat flour, starches, soy protein, milk protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder and other protein materials, as well as oils and fats, lye water, calcined calcium, dietary fiber, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, nutritional fortifiers, pigments, flavorings, dextrin (including indigestible dextrin), leavening agents, thickeners, emulsifiers, water-retaining agents, preservatives, enzymes, pH adjusters, and oxidation-reduction agents. These other ingredients can be used in appropriate combinations according to the desired properties of the noodles being manufactured.

[0017] Examples of other grain flours besides wheat flour include, but are not limited to, rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, oat flour, rye flour, and bran flour. These grain flours can be used individually or in combination of two or more. The content and types of these other grain flours in the raw flours of layers A and B may be the same or different. For example, only one of layers A or B may contain the other grain flours, or both layers A and B may contain the other grain flours, or layers A and B may each contain different types or amounts of the other grain flours.

[0018] Examples of the aforementioned starches are not particularly limited and include unprocessed starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, and rice starch, as well as modified starches obtained by processing them (e.g., crosslinking, phosphorylation, acetylation, etherification, oxidation, alpha-gelatinization, etc.). These unprocessed starches and modified starches can be used individually or in combination of two or more. Preferably, the starches are tapioca starch. Also preferably, the starches are modified starches. More preferably, the starches are modified tapioca starch, and even more preferably, modified tapioca starch that has undergone one or more processing selected from the group consisting of acetylation, etherification, and crosslinking.

[0019] The starch content and type in the raw materials for layers A and B may be the same or different. For example, only one of layers A or B may contain starch, or both layers A and B may contain starch, or layers A and B may each contain different types or amounts of starch. Preferably, the starch content in the raw materials for layers A and B is preferably 0 to 20% by mass, and more preferably 0 to 10% by mass, of the total mass of the raw materials.

[0020] The total content of the other components in the raw material powders of layers A and B is preferably 0 to 20% by mass, more preferably 0 to 10% by mass, of the total mass of the raw material powder.

[0021] Preferably, in the multilayer noodles of the present invention, layer B contains egg white. The egg white can be the component obtained by removing the yolk from a whole egg, either as is or dried. For example, dried egg white (such as egg white powder) can be added to the raw material flour for layer B, or liquid egg white can be added when kneading the dough for layer B. The egg white content in layer B is preferably 0.1 to 1% by mass, calculated as the mass of dried egg white relative to the total mass of the raw material flour (including dried egg white).

[0022] The multilayer noodles of the present invention can be manufactured in basically the same procedure as conventional methods for manufacturing multilayer noodles. Preferably, the dough for layer A and the dough for layer B are prepared by adding water to each of the raw material flours for layers A and B, which contain wheat flour and, if necessary, gluten and other components, in accordance with the above-mentioned composition, and kneading them according to the usual method. The water used to prepare the dough can be kneading water that is normally used to prepare noodle dough, such as water, brine, lye water, or an acidic solution. The amount of kneading water added to the raw material flours for layers A and B is 25 to 50 parts by mass of kneading water per 100 parts by mass of the raw material flour.

[0023] Next, the obtained dough for layer A and dough for layer B are rolled to produce noodle sheets for layer A and layer B. The noodle sheet for layer B is sandwiched between the noodle sheets for layer A from both sides to produce a multilayer noodle sheet having a laminated structure in which the noodle sheet for layer B is positioned between the two noodle sheets for layer A. By rolling and cutting this multilayer noodle sheet, multilayer noodles having a laminated structure in which the layer B is positioned between the two layers A can be manufactured. Known methods can be used as means for rolling and cutting the noodle sheets. For example, means for rolling and noodle making include, but are not particularly limited to, extrusion, rolling and cutting with rollers. A commercially available noodle-making machine can be used for rolling and cutting the noodle sheets.

[0024] In the multilayer noodles of the present invention, the ratio of the thicknesses of the two A layers and B layers is preferably A layer:B layer:A layer = 0.3~4 / 1 / 0.3~4, more preferably A layer:B layer:A layer = 0.3~1.2:1:0.3~1.2, and even more preferably A layer:B layer:A layer = 0.3~1:1:0.3~1. If the thickness of the B layer is too thin compared to the A layer, the texture of the resulting multilayer noodles may not be sufficiently improved. The thicknesses of the two A layers may be different, but it is preferable that they be 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.

[0025] 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 have four or more layers, consisting of 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 raw material flour composition of the B layer described above.

[0026] By following the above procedure, fresh noodles of the multilayer noodles of the present invention can be manufactured. The manufactured multilayer noodles can be stored, distributed, and sold in various forms such as fresh noodles, semi-dried noodles, dried noodles, pre-gelatinized noodles such as boiled or steamed noodles, and frozen noodles. In one embodiment, the multilayer noodles of the present invention are provided as fresh noodles. In another embodiment, the multilayer noodles of the present invention are provided in a cooked state, such as steamed or boiled.

[0027] In a preferred embodiment, chilled pre-cooked noodles are provided, manufactured using the multilayer noodles of the present invention. These chilled pre-cooked noodles can be manufactured by heating and refrigerating the multilayer noodles of the present invention, preferably fresh noodles. The manufactured chilled pre-cooked noodles may be eaten cold, but it is preferable to reheat them by microwave heating, boiling water, or the like before eating. Preferably, these chilled pre-cooked noodles are intended to be eaten after microwave heating. Because the multilayer noodles of the present invention are resistant to becoming soggy when boiled, they can maintain a good texture even after time has passed since cooking, for example, after being cooked and refrigerated, and even after being reheated in a microwave after refrigeration. [Examples]

[0028] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0029] (material) All-purpose flour: protein content 10.0% by mass, moisture 14.0% by mass Strong flour: protein content 12.0% by mass, moisture 14.0% by mass Modified starch (ether-crosslinked tapioca starch): Protein content 0.0% by mass, moisture content 14.0% by mass Gluten (A-Glu G, Glico Nutritional Food): Protein content 85.0% by mass, moisture content 6.0% by mass Dried egg white (Sun Kirara RS, Taiyo Kagaku): Moisture content 7.0% by mass

[0030] Test 1: Chinese Noodles 1) Manufacturing of single-layer noodles The raw materials were mixed with kneading water according to the composition shown in Table 1, and the dough was prepared by kneading under reduced pressure (-0.093 MPa). The dough was rolled out using a noodle-making roller to produce a noodle sheet, and then cut out with a cutting blade (#18 square) to produce noodle strands (noodle thickness 1.6 mm).

[0031] 2) Manufacturing of multilayer noodles Layer A: The raw materials were mixed with kneading water according to the composition shown in Tables 1-2, and the dough was prepared by kneading under reduced pressure (-0.093 MPa). The dough was rolled to obtain a noodle sheet for Layer A with a thickness of 6 mm. Layer B: The raw materials were mixed with kneading water according to the composition shown in Tables 1-2, and the dough was prepared by kneading under reduced pressure (-0.093 MPa). The dough was rolled to obtain a 6 mm thick noodle sheet for Layer B. 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 (#18 square) to produce noodle strands (noodle thickness 1.6 mm). The thickness ratio of layer A / layer B / layer A was 1 / 1 / 1.

[0032] 3) Evaluation The resulting Chinese noodles were boiled to achieve a yield of approximately 165%. The boiled noodles were packed into containers and refrigerated at 4°C for 24 hours. After storage, the noodles were heated in a microwave oven with a gel-like soup until they reached 75°C. Ten trained panelists then performed a sensory evaluation of the heated noodles according to the following evaluation criteria, and the average score was calculated. The results are shown in Tables 1 and 2. The wheat-derived protein content of layers A and B shown in Tables 1 and 2 was calculated based on the protein content (measured by combustion method) of the same wheat flour and gluten used as the raw material. <Evaluation Criteria> (Texture; firmness) 5 points: The noodles have a very firm texture in the center, very good. 4 points: The noodles have a good chewiness in the center. 3 points: The noodles have a slight chewiness in the center, which is good. 2 points: The noodles lacked firmness in the center, making them slightly unsatisfactory. 1 point: The noodles lacked firmness in the center, which was a defect. (Gradient of texture) 5 points: The texture gradient from the center to the surface of the noodles is excellent. 4 points: The texture gradient from the center to the surface of the noodles is excellent. 3 points: The gradient of texture from the center to the surface of the noodles is slightly small or slightly large, which is slightly good. 2 points: The texture gradient from the center to the surface of the noodles is either too small or too large, which is slightly undesirable. 1 point: The texture gradient from the center to the surface of the noodles is either absent or excessive, which is undesirable. (Overcooked and mushy after being heated in a microwave) 5 points: Very little overcooking, excellent quality. 4 points: Not too soggy when boiled, good quality. 3 points: Slightly less overcooked and fairly good. 2 points: Slightly overcooked and slightly unsatisfactory. 1 point: It was too soft and overcooked, poor quality.

[0033] [Table 1]

[0034] [Table 2]

[0035] Test 2: Chinese Noodles Multilayered Chinese noodles were manufactured and evaluated using the same procedure as in Test 1, except that the thickness ratio of layer A to layer B was changed as shown in Table 3. The evaluation results, along with the results for manufacturing examples 1-5, are shown in Table 3.

[0036] [Table 3]

Claims

1. It is a multi-layered noodle dish, It has a laminated structure in which layer B is placed between two layers A, The A layer contains 80% by mass or more of wheat flour in the raw material powder. The B layer contains wheat flour and gluten in the raw material flour, and The raw material flour for layer B has a wheat flour content of 60% by mass or more, a gluten content of 7% by mass or more, a total wheat flour and gluten content of 80% by mass or more, and a wheat-derived protein content of 18.0 to 33.0% by mass on a dry matter basis. When the wheat-derived protein content in the raw material flour of layer A is X mass% on a dry matter basis, and the wheat-derived protein content in the raw material flour of layer B is Y mass% on a dry matter basis, 20≧(Y-X)≧6.5 That is, Multilayered noodles.

2. The multilayer noodles according to claim 1, wherein the B layer contains egg white.

3. The multilayer noodles 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.

4. The multilayer noodles according to claim 1, which are Chinese noodles.

5. A method for manufacturing multilayer noodles, The process involves rolling and cutting a multilayer noodle sheet having a laminated structure in which a noodle sheet for layer B is placed between two noodle sheets for layer A, in order to produce multilayer noodles having a laminated structure in which a layer B is placed between two layers A. The A layer contains 80% by mass or more of wheat flour in the raw material powder. The B layer contains wheat flour and gluten in the raw material flour, and The raw material flour for layer B has a wheat flour content of 60% by mass or more, a gluten content of 7% by mass or more, a total wheat flour and gluten content of 80% by mass or more, and a wheat-derived protein content of 18.0 to 33.0% by mass on a dry matter basis. When the wheat-derived protein content in the raw material flour of layer A is X mass% on a dry matter basis, and the wheat-derived protein content in the raw material flour of layer B is Y mass% on a dry matter basis, 20≧(Y-X)≧6.5 That is, method.

6. The method according to claim 5, wherein the B layer contains egg white.

7. The method according to claim 5, 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.

8. The method according to claim 5, wherein the multilayer noodles are Chinese noodles.

9. A method for producing refrigerated cooked noodles, comprising heating and refrigerating multilayer noodles according to any one of claims 1 to 4.

10. The method according to claim 9, wherein the refrigerated pre-cooked noodles are noodles intended to be heated in a microwave oven before consumption.

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