JP2004350555A - Method for producing cook-free packaged boiled/chilled buckwheat noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing packaged boiled/chilled buckwheat noodle eatable as it is without being cooked when eaten, causing less aging during frozen storage even for a long period of time, and having freeze-resistant storability while maintaining excellent palate feeling with sufficient smoothness and resilience, excellent color tone, and excellent flavor. <P>SOLUTION: This method for producing the cook-free packaged boiled/chilled buckwheat noodle comprises the following processes in the following order: (a) a process of preparing kneaded material obtained through kneading noodle production raw material flour and water; (b) a process of preparing noodle ribbons obtained by forming the kneaded material into noodle strips and stretching the noodle strip followed by cutting it out, or extruding the kneaded material to prepare noodle ribbons; (c) a process of boiling the noodle ribbons; and (d) a process of packaging the boiled noodle ribbons followed by subjecting the package to heat sterilization. The noodle production raw material flour contains 30-50 wt.% of buckwheat flour, 45-65 wt.% of etherification starch and/or phosphate cross-linking etherification starch, and 5-20 wt.% of gluten subjected to lyophilization or vacuum drying. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing boiled noodles that can be eaten cold without heating during cooking, and that also has chilled storage stability, and more particularly, can be eaten delicious even when refrigerated for a long time. The present invention relates to a method for producing cold soba having excellent color tone, flavor and texture.
[0002]
[Prior art]
In recent years, demand for chilled and preserved boiled noodles has greatly increased at convenience stores and the like, due to the consumer's desire for authenticity. Also, especially for cold soba noodles such as cold soba noodles and zaru soba noodles that are eaten in the summer, refrigerated preservation products that can be eaten cold simply by washing them with water or just using straight soup without having to cook them when eating. Are sold.
[0003]
However, these chilled and preserved boiled noodles have the problem that the aging of the noodles progresses in a short period of time, and in about 1 to 2 days of storage, the noodles become loose and uncomfortable and uncomfortable during cooking. there were. From this point, boiled noodles that can be eaten cold as it is without heating cooking, and yet have sufficient swelling just after boiling raw noodles even after refrigerated storage for a long time, excellent texture, color tone with stiffness, At present, it is desired to develop boiled noodles having refrigerated storage stability while maintaining flavor.
[0004]
As a conventional technique for the purpose of improving the quality of noodles, a method of adding etherified starch or esterified starch for the purpose of improving the heat restoring property of noodles and improving the texture (for example, see Patent Document 1) Alternatively, a method has been proposed in which a crosslinked etherified starch or a crosslinked esterified starch is added for the purpose of improving the heat resilience of noodles and improving the texture (for example, see Patent Document 2). Also disclosed is a method of blending a gluten powder obtained by freeze-drying with a raw material for noodle making to produce noodles (for example, see Patent Document 3).
[0005]
[Patent Document 1]
JP-A-59-71657 [Patent Document 2]
JP-A-59-71658 [Patent Document 3]
JP-A-59-109145
[Problems to be solved by the invention]
However, in the methods described in Patent Documents 1 and 2 described above, although the aging resistance is improved, the noodles are not stiff, and after 2-3 days in refrigerated storage, the texture becomes cramped. I will. In addition, in the method described in Patent Document 3, when a large amount of gluten is added in an amount of about 5% by weight or more, rough skin of the noodle band becomes conspicuous, which is not preferable as noodles and also preserves the texture. There is a problem that it will be distorted in about a day.
[0007]
The present invention is to solve the above-mentioned problems in the prior art, boiled noodles that can be eaten cold as it is without heating during eating, and less aging even when stored refrigerated for a long time, sufficient shrinkage, An object of the present invention is to provide a boiled cold-rolled buckwheat noodle having excellent texture, color tone, and flavor while maintaining the refrigeration storage stability.
[0008]
[Means for Solving the Problems]
The present inventors have conducted intensive studies using various means in order to solve the above-mentioned problems. As a result, the main component was a specific amount of etherified starch and / or phosphoric acid cross-linked etherified starch, and Boiled noodle strings obtained using noodle-making raw material powder containing a large amount of freeze-dried or vacuum-dried gluten of 5% by weight or more (the addition of gluten is generally 2% by weight or less) as a component, The above object was achieved by packaging and heat sterilization, and the present invention was completed.
[0009]
That is, the present invention according to claim 1 is a method for producing a packaged boiled cold noodle without heating cooking, and comprises the following steps: (a) kneading a raw material powder for noodle making and water to obtain a kneaded product; (B) adjusting the kneaded material into a noodle band, cutting out the noodle band after rolling, or extruding the kneaded material to adjust the noodle band, (c) boiling the noodle band, (d) B) packaging the boiled noodle strings and then subjecting the boiled noodle strings to a heat sterilization treatment, wherein the raw material powder for noodle-making includes 30% by weight or more and 50% by weight or less of buckwheat flour, etherified starch and / or phosphorus. A method for producing boiled, cold-soba noodles without heating cooking, comprising 45 to 65% by weight of acid-crosslinked etherified starch and 5 to 20% by weight of freeze-dried or vacuum-dried gluten. It is.
[0010]
According to this method, noodles having a good color tone are obtained, the noodles are not rough during noodle making, and boiled noodles that can be eaten cold as they are without heating during cooking, and when refrigerated for a long time In addition, it is possible to provide a packaged boiled buckwheat noodle with low aging, sufficient sushi, firmness, excellent texture, color tone, and refrigerated storage stability while maintaining flavor.
[0011]
Further, the present invention according to claim 2 is a method for producing a packaged boiled cold soba which does not require heating and cooking after drying the noodle strings to a water content of 14% by weight or less in the step (c). .
[0012]
According to this method, it is possible to provide a packaged boiled cold soba with a stronger texture.
[0013]
Further, the present invention according to claim 3 is that, in the step (d), the boiled noodle strings are subjected to an acid solution treatment to adjust the pH to 5 or less, and then packaged. This is a buckwheat production method.
[0014]
According to this method, the effect of suppressing a change in color tone can be enhanced, and a higher bacteriostatic effect can be imparted, which is preferable in terms of color tone and long-term storage stability.
[0015]
Further, the present invention according to claim 4 is a method for producing a packaged boiled buckwheat noodle without heating cooking, wherein the step of adjusting the kneaded material and / or the noodle band is performed under reduced pressure. When each of the above steps is performed under reduced pressure, the noodle-making properties are improved, and the denseness of the noodles is improved, so that it is possible to provide a packaged boiled cold soba with a better texture.
[0016]
Further, the present invention according to claim 5 is characterized in that the gluten is prepared from wheat flour having an ash content of not more than 0.6% by weight and a protein content of not less than 11% by weight as a raw material in a packaged boiled chilled soba that does not require cooking. It is a manufacturing method.
[0017]
According to this method, it is possible to obtain noodles having a good color tone while suppressing deterioration of the color tone due to addition of a large amount of gluten.
[0018]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, the present invention will be described in detail in accordance with a method for producing a packaged boiled cold soba which does not require heating, but the present invention is not limited to those descriptions.
[0019]
First, buckwheat flour, etherified starch and / or phosphoric acid-crosslinked etherified starch, and freeze-dried or vacuum-dried gluten are used as essential raw materials for the noodle-making raw material powder of the present invention. Usually, various flours other than those described above, starch, salt, an alkali agent, a thickener, a noodle quality improver, a pigment, and the like, which are added as raw materials for noodles, are used. The “raw material powder for noodle making” in the present specification refers to a raw material added (blended) in a powder form.
[0020]
In these raw material powders for noodle making, the amount of buckwheat flour added is preferably 30% by weight or more and 50% by weight or less. If the amount of buckwheat flour is less than this range, the taste and texture deteriorate, and if it is more than this range, the desired aging resistance cannot be obtained.
[0021]
Further, the addition amount of the etherified starch and / or the phosphoric acid cross-linked etherified starch is preferably from 45% by weight to 65% by weight. If the amount of added starch is less than this range, the aging resistance is lowered, and aging is remarkably caused when stored refrigerated, and if it is more than this range, the texture derived from starch becomes too strong and it looks like noodles, This is because viscoelasticity is impaired.
[0022]
Furthermore, the amount of freeze-dried or vacuum-dried gluten is preferably 5% by weight or more and 20% by weight or less. If the amount of gluten is less than this range, the stiffness and viscoelasticity-imparting effect of the noodles will be insufficient, and if it exceeds this range, the color tone and odor of the noodles will deteriorate.
[0023]
The etherified starch and the phosphoric acid-crosslinked etherified starch used in the present invention refer to a starch having enhanced aging resistance and the like by introducing an ether group into the molecular chain of the starch. It refers to starch whose molecular chains are cross-linked with phosphate groups. Specific examples include hydroxypropyl starch, carboxymethyl starch, and phosphoric acid-crosslinked hydroxypropyl starch, and hydroxypropyl starch is particularly preferred.
[0024]
In addition, as a raw material derived from the etherified starch and the phosphoric acid-crosslinked etherified starch of the present invention, any of potato, tapioca, corn, flour, rice, beans, and the like can be used as a raw material, and they are derived from different species. It is also possible to use a mixture of starch.
[0025]
As the freeze-dried gluten and the vacuum-dried gluten used in the present invention, commercially available gluten can be used, and particularly, flour having an ash content of 0.6% by weight or less and a protein content of 11% by weight or more (grade 2 or more) A powder obtained from the above-mentioned semi-strength flour or strong flour) is preferable in that the deterioration of the color tone due to the addition of gluten is suppressed and a noodle with a good color tone is obtained. The ash content of gluten itself is more preferably 1% by weight or less when freeze-dried gluten is used, and 2% by weight or less when vacuum-dried gluten is used, without dulling the noodles.
[0026]
Next, using the raw material powder for noodle-making, noodle-making is performed by a conventional method to obtain a boiled noodle string. The production method is not particularly limited, but usually, kneading water (kneading water containing additives such as salt, an alkali agent, a thickener, a noodle quality improver, and a pigment, as needed) is added to the raw material powder for noodle making. The additives added to the kneading water are not included in the raw material powder for noodle-making)), and the mixture is kneaded with a mixer to prepare a kneaded product. The use of a vacuum mixer is preferred because the texture of the noodles is improved. In this case, the reduced pressure condition is preferably 260 mmHg (vacuum degree -500 mmHg) or less, more preferably 110 mmHg (vacuum degree -650 mmHg) or less in terms of texture. Next, the noodle band is formed by rolling with a composite roll, and it is preferable in terms of texture to adopt a method of extruding the kneaded material with an extruder or the like to form a noodle band as a method of forming the noodle band, particularly, It is more preferable to adopt a method of extruding under a reduced pressure into a noodle band using a vacuum extruder or the like because noodle-making properties can be improved and a dense and textured noodle can be obtained. In this case, the extrusion pressure is preferably 5 kg / cm ² or more and 55 kg / cm ² or less, more preferably 15 kg / cm ² or more and 45 kg / cm ² or less from the viewpoint of texture. In addition, the reduced pressure condition is preferably 160 mmHg (vacuum degree -600 mmHg) or less, more preferably 60 mmHg (vacuum degree -700 mmHg) or less from the viewpoint of texture. As a method for forming the noodle band, a method in which the kneaded material is extruded from a die using an extruder, cut into pellets, and then rolled by a composite roll into a noodle band may be adopted. According to the vacuum noodle band extruder having both functions of kneading and noodle band extrusion, kneading and noodle band extrusion under reduced pressure are performed in the same process.
[0027]
Next, the obtained noodle belt is roll-rolled to a predetermined thickness and then cut out, or the kneaded material is extruded to form a noodle string. Thereafter, a boiling process is performed to prepare a boiling noodle string. In addition, it is preferable to employ a process of drying the cut noodle strings to a moisture content of 14% by weight or less and temporarily forming the dried noodles before performing the boiling treatment, since noodles with firmness can be obtained.
[0028]
Then, the obtained boiled noodle strings are washed with cold water and cooled. The effects of washing and cooling include improving the taste by removing the starches attached to the surface of the noodles and improving the looseness of the noodles.
[0029]
The noodle strings subjected to the above treatment are sealed and packaged in a predetermined amount in a pouch, heat sterilized and cooled to obtain a packaged boiled cold noodle according to the present invention. Packaging materials such as pouches used for packaging are not particularly limited, but plastics such as polyethylene and polypropylene, and laminate materials thereof can be used as appropriate. The heating conditions in the heat sterilization treatment vary depending on the weight of the noodles, the air content in the container, and the like. However, it is necessary to store the noodles in a temperature range of 80 ° C. to 100 ° C. for 20 minutes to 40 minutes. It is preferable in terms of properties, looseness, and texture.
[0030]
The obtained boiled noodle strings may be subjected to an acid solution treatment after washing with water and cooling to adjust the pH to 5 or less, and then sealed and packaged in a pouch. Such an acid solution treatment is preferable in that noodles having good storage stability and color tone can be obtained. The acid solution used for the acid solution treatment is preferably an aqueous solution of an organic acid such as lactic acid, acetic acid, and citric acid. As the acid treatment method, a method of dipping in an acid treatment liquid, or a method of spraying, applying, or the like, the acid treatment liquid onto the noodle strings is preferable.
[0031]
Before the noodle strings are sealed and packaged in a pouch, it is desirable to add fats and oils and various loosening agents in order to improve the looseness of the noodle strings.
[0032]
The packaged boiled cold soba of this embodiment manufactured in this manner has a good color tone, and also has good noodle-making properties without rough noodles during noodle-making, and during cooking, without cooking. It can be eaten cold as it is or simply by unraveling the noodle strings with water.Even if it is stored refrigerated for a long period of about 10 days, it has little aging, loosens well, has a good texture with swelling, stiffness, Color tone and flavor can be maintained.
[0033]
In the above embodiment, the method for producing a packaged boiled cold soba according to the present invention has been described.Boiled cold soba as referred to in the present specification means any type of cold soba that has been boiled up in a edible state. For example, cold-type noodles using buckwheat flour such as chilled Japanese buckwheat, zaru buckwheat, etc. may be mentioned. Further, in the present invention, "packaged boiled cold soba without heating cooking" is boiled noodles that can be eaten cold without heating during cooking, or can be eaten cold simply by washing and noodle-washing the noodle strings with water. Cold soba that can be refrigerated for a long period of time.
[0034]
【Example】
Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto. In the following examples, unless otherwise specified, the weight% represents the weight% based on the raw material powder for noodle making.
[0035]
Example 1 (Sarashina Saru Soba)
Raw material for noodle-making mixed with 300 g (30 wt%) of Sarashina buckwheat flour, 600 g (60 wt%) of etherified tapioca starch, and 100 g (10 wt%) of freeze-dried gluten (ash content of gluten 0.9 wt%) Then, 470 ml of kneading water in which 20 g of sodium chloride was dissolved was added, and the mixture was kneaded with an ordinary pressure mixer for 10 minutes. The obtained dough is put into a vacuum noodle band extruder (manufactured by Kishin Co., Ltd.), extruded in a noodle band shape under reduced pressure of 60 mmHg (vacuum degree -700 mmHg), and furthermore, 1.4 mm thick with a normal noodle roll. Rolled up. This was cut out with a cutting blade # 20 square blade to form a noodle string, and dried for 6 hours under a humidity control condition of 35 ° C. and 68% RH to obtain a dry noodle. The moisture content of the dried noodles was 13% by weight. The dried noodles were boiled in boiling water for 5 minutes, washed with water, cooled and immersed in a 4 g / L aqueous lactic acid solution for 1 minute, and then 210 g of the noodles and 10 g of edible salad oil were sealed in a pouch. This was sterilized at 80 ° C. for 30 minutes, and then cooled to obtain boiled noodles. After storing this in a refrigerator for 10 days, the noodles were taken out of the pouch, transferred to a soba soup, and put on a soba soup for tasting. As a result, it was delicious as a supple and resilient Sarashina soba.
[0036]
Example 2 (chilled countryside)
15 g of salt for noodle-making raw material powder obtained by mixing 500 g (50 wt%) of buckwheat flour for yabu soba, 450 g (45 wt%) of etherified wheat starch, and 50 g (5 wt%) of vacuum-dried gluten (2 wt% of ash in gluten) Was added, and kneaded with a vacuum mixer under reduced pressure of 110 mmHg (vacuum degree -650 mmHg) for 15 minutes. The obtained dough was rolled to 1.6 mm by a conventional method, and cut out with a cutting blade # 14 square blade to obtain a noodle string. The noodles are boiled in boiling water for 3 minutes, washed with water, cooled, immersed in a 4 g / L aqueous lactic acid solution for 50 seconds, and then sealed in a pouch with 220 g of the noodles and 10 g of edible salad oil, and sterilized at 80 ° C. for 30 minutes. Then, it was cooled and boiled to obtain packaged noodles. After this was stored in a refrigerator for 10 days, it was taken out of the pouch, transferred to a container, and tasted with a pre-cooled soba soup. As a result, the buckwheat was delicious as a supple and firm countryside.
[0037]
【The invention's effect】
According to the present invention as described above, boiled noodles that can be eaten cold as they are without heating during eating, and have little aging even when stored refrigerated for a long period of time, have a sufficient thickness, have an excellent texture and color tone with firmness, In addition, it is possible to provide a packaged boiled cold soba having a refrigerated storage stability while maintaining a flavor.

Claims (5)

A method for producing boiled and chilled buckwheat that does not require heating, comprising the following steps:
(A) a step of kneading the raw material powder for noodle making and water to prepare a kneaded product,
(B) using the kneaded material as a noodle band and cutting the noodle band after rolling, or extruding the kneaded material to adjust a noodle string;
(C) a step of boiling the noodle strings;
(D) a step of packaging the boiled noodle strings and then performing a heat sterilization treatment;
In the order described above,
The raw material powder for noodles is prepared by mixing buckwheat flour in an amount of 30% by weight or more and 50% by weight or less, etherified starch and / or phosphoric acid crosslinked etherified starch in an amount of 45% by weight or more and 65% by weight or less, and freeze-dried or vacuum-dried gluten. Containing 5% by weight or more and 20% by weight or less,
A method for producing boiled cold soba which does not require heating and cooking. The method for producing packaged boiled cold-soba noodles without heating cooking according to claim 1, wherein in the step (c), the noodle strings are dried to a water content of 14% by weight or less and then boiled. 3. The method of claim 1, wherein, in the step (d), the boiled noodle strings are subjected to an acid solution treatment to reduce the pH to 5 or less, and then packaged. Method. The method for producing a packaged boiled cold noodle without heating cooking according to any one of claims 1 to 3, wherein the step of adjusting the kneaded material and / or the noodle strip is performed under reduced pressure. 5. The packaged boiled and cold-baked buckwheat according to any one of claims 1 to 4, wherein the gluten is made from flour having an ash content of 0.6% by weight or less and a protein content of 11% by weight or more. Production method.