JP2019176814A - Method for producing cooked chilled chinese noodle - Google Patents

Abstract

An object of the present invention is to provide a method for producing cooked chilled Chinese noodles in which the sensation of aging is suppressed and the flavor and texture of Chinese noodles are excellent. SOLUTION: The noodle belt is a three-layer noodle belt, and the composition of the noodle raw material powder of the outer layer noodle belt is 35 to 60% by weight of flour, 25 to 50% by weight of etherified phosphoric acid crosslinked starch, and 5 to 15% by weight of gluten, The inner layer noodle band is a vacuum noodle band, and the composition of the noodle raw material powder is 0 to 20% by weight of wheat flour, 60 to 80% by weight of etherified phosphoric acid crosslinked starch, and 15 to 25% by weight of gluten, thereby improving the flavor of Chinese noodles. The sensation of the aging of the inner layer is suppressed as it is, and a cooked chilled Chinese noodle excellent in texture can be produced. [Selection diagram] None

Description

  The present invention relates to a method for producing cooked chilled Chinese noodles cooked by steaming and capable of being stored at low temperature.

  Conventionally, there are cooked chilled noodles that can be stored at a low temperature of 10 ° C. or less, in which noodle strings are cooked by steaming or boiled and then heat-sterilized. These types of noodles can be boiled and eaten easily. There is.

  These noodles are prone to aging easily in a short period of time after refrigeration, and there are problems such as loss of sackiness and loss of texture, and techniques for improving these have been disclosed (for example, Patent Document 1 and Patents) Reference 2). These methods are excellent methods for improving sag and texture deterioration due to aging of cooked chilled noodles, but are insufficient, and there is still room for improvement in terms of improving flavor, texture and aging. there were.

JP 2004-73183 A Japanese Patent No. 6004676

  This invention makes it a subject to provide the manufacturing method of the cooked chilled Chinese noodles in which the feeling of aging is suppressed and the flavor and texture of Chinese noodles are excellent.

  It is known that cooked chilled Chinese noodles in heat sterilization can suppress the aging of the sag and texture by adding processed starch such as etherified phosphate cross-linked starch. The texture, such as elasticity and elasticity, is different from the original texture of flour, and there is a problem that it is inferior in flavor. Then, as a result of earnestly studying to develop cooked chilled Chinese noodles with reduced aging feeling and excellent Chinese noodle flavor and texture, the present invention has been achieved.

  That is, the present invention includes a three-layer noodle band preparation step of preparing a three-layer noodle band by laminating and rolling the inner layer noodle band between two outer layer noodle bands, and the three-layer noodle band preparation step. Rolling the prepared three-layer noodle strip, cutting out and preparing a noodle strip, a cooking step of cooking the noodle strip prepared in the noodle strip preparation step by cooking, and cooking in the cooking step In the water washing process of washing the noodle strings with water, the packaging process of packaging the noodle strings washed with the water washing process, the heat sterilization process of heat sterilizing the noodle strings wrapped in the packaging process, and the heat sterilization process And a cooling step for cooling the sterilized noodle strings, wherein the outer layer noodle strip is made of dough obtained by mixing outer layer noodle raw material powder and kneading water. The outer layer noodle raw material powder is a total of the outer layer noodle raw material powder. Wheat flour 35-60% by weight, etherified phosphoric acid cross-linked starch 25-50% by weight, gluten 5-15% by weight, the inner layer noodle band is kneaded inner layer noodle raw material powder and kneading water Extruded noodle band extruded under reduced pressure by an extruder, the inner layer noodle raw material powder is wheat flour 0-20% by weight, etherified phosphate cross-linked starch 60% to the total weight of the inner layer noodle raw material powder A method for producing cooked chilled Chinese noodles comprising 80% by weight and 15 to 25% by weight of gluten.

  Moreover, it is preferable that the ratio of the thickness of the outer layer noodle strip and the inner layer noodle strip according to the present invention is 1: 1: 1 to 1: 4: 1.

  Moreover, it is preferable that wheat is not contained in the inner layer noodle raw material powder | flour which concerns on this invention.

  Moreover, it is preferable that the outer layer noodle raw material powder and the inner layer noodle raw material powder according to the present invention contain alginic acid, and the cooking process is boiled with a calcium aqueous solution.

According to the present invention, it is possible to provide a method for producing cooked chilled Chinese noodles, in which sensation of aging is suppressed and the flavor and texture of Chinese noodles are excellent.

  Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. Noodle raw material formulation The outer layer noodle raw material powder and the inner layer noodle raw material powder according to the present invention include wheat flour, etherified phosphate cross-linked starch and gluten as the main noodle raw material powder. As other noodle raw material powders other than the above, processed starch other than raw starch or etherified phosphoric acid cross-linked starch, egg powder such as whole egg powder and egg white powder, alginic acid, calcium powder and other non-soluble powders may be added it can. The other noodle raw material powder is preferably added so as to be 10% by weight or less based on the total weight of the noodle raw material powder in each layer. Also, by adding alginic acid, the texture of the noodle itself is narrowed, the texture and loosening, the sag is improved, and the aging feeling over time is pushed, so it is preferable to add alginic acid, It is preferable to add in the range of 0.2 to 1% by weight with respect to the total weight of the noodle raw material powder.

  As other noodle raw materials other than the noodle raw material powder, in the present invention, common salt and alkali agents, phosphates, noodle quality improvers, edible oils and fats, pH adjusters, emulsifiers, enzymes, thickeners commonly used in the production of noodles Agents, various pigments such as carotene pigments and preservatives can be added. These may be added by dissolving or suspending in kneading water.

(1) Blending of outer layer noodle raw material powder As the blending of the outer layer noodle raw material powder according to the present invention, 35 to 60% by weight of wheat flour and 25 to 50 etherified phosphate cross-linked starch with respect to the total weight of the outer layer noodle raw material powder. It is preferable to mix 5% to 15% by weight of gluten. If the outer layer noodle band has a small amount of wheat flour, it is difficult to obtain the texture and flavor of noodles, and if it is too large, the amount of etherified phosphate cross-linked starch added to prevent aging will decrease and aging will likely occur. Therefore, the more preferable blending amount of wheat flour is in the range of 45 to 55% by weight with respect to the total weight of the noodle raw material powder. It is preferable to add 25% by weight or more of the etherified phosphoric acid cross-linked starch of the outer layer noodle band in order to prevent aging. However, if it is added too much, the blending amount of wheat flour will be reduced, the blending amount of gluten for producing noodles will be increased, the flavor will be worse, the texture will be soft and the loosening will be worsened. More preferably, it is added in the range of 30 to 40% by weight. Since etherified phosphoric acid cross-linked starch does not contain gluten, it is preferable to add gluten as it is because the noodle-making property and texture are deteriorated as it is, and the addition amount is based on the total weight of the outer layer noodle raw material powder. It is preferable to add 5 to 15% by weight.

(2) Blending of inner layer noodle raw material powder The inner layer noodle raw material powder according to the present invention is blended in an amount of 0 to 20% by weight of wheat flour and 60 to 80 of etherified phosphoric acid crosslinked starch based on the total weight of the inner layer noodle raw material powder. It is preferable that it is 15 to 25 weight% of weight% and gluten. If the blending of the flour in the inner layer noodle band is increased, the texture becomes hard and the noodles are likely to age, which is not preferred, 20% by weight or less, more preferably 5% or less, and even more preferably, the flour itself is not blended Is preferred. Regarding the flavor, even if the inner layer flour is eliminated, a sufficiently good flavor can be felt by the wheat derived from the outer layer. Regarding the etherified phosphoric acid cross-linked starch of the inner layer noodle band, it is more preferable to add it in a range of 70 to 80% by weight because aging is suppressed when the amount is larger. Regarding gluten, the addition amount should be adjusted in the range of 15 to 25% by weight with respect to the total weight of the inner layer noodle raw material powder in order to produce noodle-making properties and texture according to the addition amount of the etherified phosphate cross-linked starch. That's fine.

2. Kneading Step Using the above raw materials, noodle dough (dough) for each of the outer layer and inner layer is prepared. As a method for preparing the noodle dough, it may be prepared by a conventional method, and examples thereof include a method of kneading so that the raw materials are uniformly mixed by a batch mixer, a flow jet mixer, a vacuum mixer or the like. It is particularly preferable to mix with a vacuum mixer in order to provide a sense of density and suppress deterioration of the texture. The vacuum degree of the vacuum mixer is preferably performed under a reduced pressure of −400 mmHg or less.

3. Three-layer noodle band production process Next, a noodle band is produced from the produced dough.

  For the inner layer noodle band according to the present invention, the dough is extruded by an extruder under reduced pressure to produce an extruded noodle band (vacuum noodle band). By making a vacuum noodle band, the noodle band has a dense structure, and it can not only elongate and soften the texture of the noodle strings coming from the high starch content, but also prevent deterioration of the texture over time it can. In addition, moisture transfer from the outer layer to the inner layer during refrigerated storage hardly occurs, and the texture is easily maintained. A preferred reduced pressure range is −400 mmHg or less.

  In addition, the outer layer noodle band according to the present invention may be prepared by a conventional method, and after the dough is made into a rough noodle band by a roll, the composite noodle band prepared by further combining and the vacuum noodle band described above are used. A composite noodle strip is preferred. By providing a difference in density between the outer layer noodle strip and the inner layer noodle strip, a texture that is elastic like raw noodles is obtained. The outer layer itself can also be a vacuum noodle strip, but since the outer layer contains a large amount of flour, the outer layer has a hard texture.

  Next, a three-layer noodle band is prepared from the prepared outer layer noodle band and inner layer noodle band. The method for producing the three-layer noodle band is not particularly limited, but the inner layer noodle band is sandwiched between two outer layer noodle bands and rolled with a roll to form a three-layer noodle band. An example is a method in which an inner layer noodle strip is rolled and pressure-bonded with a roll, and then one outer layer noodle strip is further added and pressure-bonded with a roll to form a three-layer noodle strip.

  At this time, if the outer layer noodle band is thick and the inner layer noodle band is thin, the sensation of noodles increases, and if the outer layer noodle band is thin and the inner layer noodle band is thick, the aging feeling is suppressed, but the flavor deteriorates and stretches with straw. It is easy and the texture of the inner layer becomes soft. Therefore, the preferable ratio of the thickness of the outer layer noodle strip and the inner layer noodle strip is preferably in the range of 1: 1: 1 to 1: 4: 1 of outer layer: inner layer: outer layer.

4). Noodle string production process Next, a noodle string is produced from the produced three-layer noodle band. As a method for preparing the noodle strings, the three-layer noodle strip is rolled into a noodle strip thickness that is gradually divided into several times with a roll, and then the noodle strip is cut with a roll called a cutting blade roll, or the noodle strip with a knife blade or the like is used. A noodle string is produced by cutting out the band.

5. The noodle strings are cooked in advance by steaming or boiling so that the prepared noodle strings can be eaten easily. As the steaming treatment, for example, a method of cooking by passing the noodle strings for about 5 to 15 minutes in a steam chamber in which saturated steam is blown out can be mentioned. Moreover, as a boil process, the method of cooking by immersing a noodle string for about 60 seconds-300 seconds in the boiled tank adjusted so that the temperature of boiled hot water may be 90 degreeC or more is mentioned. About this invention, when using alginic acid as noodle raw material powder, it is preferable to cook by a boil process and it is preferable to add about 0.25-3 g / L of calcium salt to boiled water. By doing so, the noodle strings are easily loosened, and sag and texture deterioration due to aging can be suppressed.

6). Water washing step Next, the cooked noodle strings are washed with water. By washing with water, the surface is slimmed, the noodle strings are cooled and tightened. As a method of washing with water, a method of immersing cooked noodle strings in a water bath at about 4 to 20 ° C can be mentioned. At this time, a plurality of water tanks are prepared, and the noodle strings can be washed and cooled in stages. Further, by blowing air into the water tank, the noodle strings can be moved and washed while being cooled.

7). Packaging Step Next, the water-cooled noodle strings are hermetically packaged on a packaging film made of polyethylene, polypropylene, or the like by a predetermined weight. By sealing, after sterilization in the heat sterilization process described later, it is possible to prevent adhesion of new bacteria from the outside. At this time, a loosening agent can be added to prevent binding of the noodle strings. Various types of loosening agents can be used, but aqueous solutions of soybean-derived water-soluble hemicellulose, gum arabic, xanthan gum, etc. have a high loosening effect and are also preferred in terms of flavor. The amount of the loosening agent added is preferably 5 to 15% by weight based on the weight of the noodle strings to be packaged.

8). The packaging noodles sealed in the packaging film in the heat sterilization step and then the packaging step are heat sterilized at a temperature of 60 to 100 ° C. As a heat sterilization method, for example, heat sterilization is performed for 10 to 50 minutes in a heat sterilization chamber adjusted with saturated steam so as to be 60 to 100 ° C. The heat sterilization may be performed at a high temperature for a short time, but gelatinization progresses, the texture becomes uneven, and the loosening becomes worse. Moreover, since it takes time if it is too low, it is more preferable to sterilize by heating at 70 to 78 ° C. for about 25 to 40 minutes.

9. Cooling step Next, the packaged noodles sterilized in the heat sterilization step are cooled. The cooling method is not particularly limited. After cooling by cooling by showering cold water, leaving it naturally, cooling by blowing air or cooling air, etc., put it in a low temperature chamber of 10 ° C or less to cool the noodle strings. That's fine.

11. Other process- cooled packaged noodles can be packaged in containers or bags with a packaged liquid soup or condiment, and cooked chilled Chinese noodle products.

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

<Experiment 1> Preliminary examination (Test Example 1)
To 1 kg of noodle raw material powder consisting of 770 g of etherified phosphoric acid crosslinked starch (hydroxypropylated phosphoric acid crosslinked starch), 225 g of gluten, and 5 g of calcined calcium, 10 g of sodium chloride, 12 g of potassium preparation, sodium carbonate 5: potassium carbonate 4: polymerized phosphate 1 ), Carotene pigment 4 and 10 g of trehalose dissolved in 400 ml of water were added, and the mixture was kneaded for 4 minutes, and then kneaded for 8 minutes under a reduced pressure of −500 mmHg to prepare a dough.

  Combining the prepared dough to prepare a 12 mm noodle strip, rolling the noodle strip to 1.35 mm by roll rolling, and then cutting the noodle strip with a No. 20 roll cutting blade to form a noodle strip The noodle strings were cut to be about 30 cm.

  The cut noodle strings are treated with boiling water for 2 minutes and 30 seconds, soaked in cold water at 10 ° C. for 30 seconds and washed twice. After sufficiently cooling the noodles, each 140 g is put into a polyethylene container, 10 g of a loosening agent consisting of an aqueous solution of 5% by weight of water-soluble hemicellulose and 0.25% by weight of xanthan gum was filled, sealed and sealed.

  Cooked chilled noodle strings in a heat sterilization chamber adjusted to 75 ° C with steam for 30 minutes, then blown and cooled to remove rough heat and stored overnight in a low temperature chamber of 10 ° C or lower. Chinese noodle samples were prepared. Furthermore, the cooked chilled Chinese noodle samples were stored in a freezer at 10 ° C. or lower for 4 days for evaluation of aging.

(Test Example 2)
A cooked chilled Chinese noodle sample is prepared according to the method of Test Example 1 except that the mixture of the noodle raw material powder is 450 g of wheat flour, 400 g of etherified phosphate crosslinked starch (hydroxypropylated phosphate crosslinked starch), 145 g of gluten, and 5 g of calcined calcium. did.

(Test Example 3)
A cooked chilled Chinese noodle sample is prepared according to the method of Test Example 1 except that the composition of the noodle raw material powder is 700 g of wheat flour, 200 g of etherified phosphoric acid crosslinked starch (hydroxypropylated phosphoric acid crosslinked starch), 95 g of gluten, and 5 g of calcined calcium. did.

(Test Example 4)
The outer layer noodle band was the noodle band of Test Example 3, and the thickness was rolled to 6 mm and cut in half. The inner layer noodle band was used as the noodle band of Test Example 1, and the outer layer was roll-rolled in such a manner that the inner layer was sandwiched between two layers, and pressed to produce a three-layer noodle band. The prepared three-layer noodle strip was prepared as a cooked chilled Chinese noodle sample according to the method of Test Example 1.

(Test Example 5)
The outer layer noodle band was used as the noodle band of Test Example 2, and the thickness was rolled to 6 mm and cut in half. The inner layer noodle band was used as the noodle band of Test Example 1, and the outer layer was roll-rolled in such a manner that the inner layer was sandwiched between two layers, and pressed to produce a three-layer noodle band. The prepared three-layer noodle strip was prepared as a cooked chilled Chinese noodle sample according to the method of Test Example 1.

(Test Example 6)
The outer layer noodle strip was used as the noodle strip of Test Example 2, and the thickness was rolled to 6 mm and cut in half. For the inner layer noodle band, a dough was prepared according to the formulation of Test Example 1, and then extruded with an extruder under a reduced pressure of −600 mmHg to prepare a vacuum noodle band. A three-layer noodle strip was produced by roll-rolling in such a manner that the inner layer was sandwiched between two outer layers, followed by pressure bonding. The prepared three-layer noodle strip was prepared as a cooked chilled Chinese noodle sample according to the method of Test Example 1.

(Test Example 7)
The noodle raw material powder of the outer layer noodle band is 450 g of wheat flour, 400 g of etherified phosphate cross-linked starch (hydroxypropylated phosphoric acid cross-linked starch), 138 g of gluten, 7 g of alginic acid, and 5 g of calcined calcium. Test Example 6 except that 770 g of etherified phosphoric acid cross-linked starch (hydroxypropylated phosphoric acid cross-linked starch), 218 g of gluten, 7 g of alginic acid, 5 g of calcined calcium, and boiled hot water to be boiled to 0.1 wt% calcium chloride aqueous solution A cooked chilled Chinese noodle sample was prepared according to the method.

  The cooked chilled Chinese noodle sample was added after 40 ml of chilled Chinese sauce, and after thawed well, it was eaten and checked for looseness, flavor, texture and boiled elongation. The evaluation was conducted by five experienced panelists who were trained, and the evaluation was conducted in an open panel format with the consensus of the five panelists. Moreover, about the feeling of aging, the sample stored for 4 days in the low-temperature storage of 10 degrees C or less was similarly eaten and evaluated. Each evaluation is performed in five stages, where evaluation 5 is very good, evaluation 4 is good, evaluation 3 is acceptable as a product level, evaluation 2 is inferior, and evaluation 1 is very inferior.

  The evaluation results are shown in Table 1 below.

  In Test Example 1, the noodles were not only melted and sticky, but also the noodles were elongated with long and slender stretches, and the desired thickness and shape could not be maintained. The texture was too soft and the flavor was not good because it did not contain flour. However, regarding the feeling of aging, no difference was found in the surface of the noodles, the stickiness of the core when chewed, etc., compared to those on the first day after preparation.

  In Test Example 2, the increase in the amount of flour added was looser than that in Test Example 1, and the elongation was improved with flavor and koji. The texture is generally good, but with regard to aging, the stickiness inside the noodles is particularly weak.

  In Test Example 3, as the amount of flour added was further increased, it was loosened compared with Test Examples 1 and 2, and boiled, and the flavor was good. However, as for the texture, the sag and stickiness of the surface are being lost after one day, and the sag and the stickiness of the core have been lost in the evaluation of the sensation after 4 days.

  In Test Examples 4 and 5, the outer layer noodle strips were blended in Test Examples 2 and 3, and the inner layer was blended in Test Example 1. The loosening, boiled elongation and flavor were generally the above results. Was too soft and the texture was unbalanced. Moreover, in Test Example 4 where the outer layer had a lot of wheat, the aging of the outer layer was conspicuous.

  In Test Example 6, the inner layer noodle band of Test Example 5 was a vacuum noodle band, but the softness of the inner layer was suppressed, boiled, and the texture was clearly improved compared to Test Example 5. Also, the moisture aging was suppressed by using the inner layer noodle band as a vacuum noodle band.

  In Test Example 7, alginic acid was added and treated with cocoon with an aqueous calcium chloride solution. However, the looseness and sag of the outer layer were improved, and the inner layer was squeezed. It was even better and very good.

<Experiment 2> Examination of blending of outer layer noodle raw material powder (Test Examples 8 to 12)
A cooked chilled Chinese noodle sample was prepared according to the method of Test Example 7 except that the outer layer noodle raw material powder was blended as shown in Table 2 below. The prepared cooked chilled Chinese noodle samples were evaluated in the same manner as in Experiment 1.

  As for the composition of the outer layer noodle raw material powder, as the amount of flour increased, it loosened, boiled, and the flavor improved. As for the texture, as the amount of flour increases, hardness appears on the surface, but as the amount increases, the outer layer feels aged. As for the sensation of aging, as the amount of flour increases, the surface sag becomes weaker and a harder feeling comes out.

<Experiment 3> Examination of Formulation of Inner Layer Noodle Raw Material Powder (Test Examples 13 to 17)
A cooked chilled Chinese noodle sample was prepared according to the method of Test Example 7 except that the inner layer noodle raw material powder was blended as shown in Table 2 below. The prepared cooked chilled Chinese noodle samples were evaluated in the same manner as in Experiment 1.

  Increasing the flour content of the inner layer improves the flavor, but the texture becomes crispy and harder on the inner layer, and the sensation of aging tends to be less brittle and harder. It was.

<Experiment 4> Examination of three-layer ratio (Test Examples 18 to 20)
A cooked chilled Chinese noodle sample was prepared according to the method of Test Example 7 except that the thickness of the outer layer was 3 mm, 4 mm, and 12 mm (not rolled). The prepared cooked chilled Chinese noodle samples were evaluated in the same manner as in Experiment 1.

  When the thickness ratio of the inner layer is high, it tends to stretch with cocoons, the texture is soft, and the taste tends to deteriorate. On the contrary, when the thickness ratio of the inner layer was reduced, the flavor was improved, but the outer layer was felt to be aged and the texture was also apt to deteriorate.

Claims (4)

A three-layer noodle band preparation step of preparing a three-layer noodle band by laminating and rolling the inner layer noodle band between two outer layer noodle bands,
Rolling the three-layer noodle strip prepared in the three-layer noodle strip preparation step, cutting out and preparing a noodle strip, a noodle strip preparation step;
A cooking process of cooking the noodle strings produced in the noodle strings production process by steaming;
A water washing step of washing the noodle strings cooked in the cooking step;
A packaging process for packaging the noodle strings washed with the water washing process;
A heat sterilization step for heat sterilizing the noodle strings wrapped in the packaging step;
A cooling step for cooling the noodle strings sterilized in the heat sterilization step, and a method for producing cooked chilled Chinese noodles,
The outer layer noodle strip is
It is a noodle strip made of dough mixed with outer layer noodle raw material powder and kneaded water,
The outer layer noodle raw material powder contains 35-60% by weight of wheat flour, 25-50% by weight of etherified phosphate cross-linked starch, 5-15% by weight of gluten, based on the total weight of the outer layer noodle raw material powder,
The inner layer noodle strip is
An extruded noodle band obtained by extruding a dough mixed with an inner layer noodle raw material powder and kneaded water under reduced pressure using an extruder,
The inner layer noodle raw material powder contains 0 to 20% by weight of wheat flour, 60 to 80% by weight of etherified phosphate cross-linked starch, and 15 to 25% by weight of gluten based on the total weight of the inner layer noodle raw material powder. A method for producing cooked chilled Chinese noodles.   The method for producing cooked chilled Chinese noodles according to claim 1, wherein the ratio of the thickness of the outer layer noodle strip to the inner layer noodle strip is 1: 1: 1 to 1: 4: 1.   The method for producing cooked chilled Chinese noodles according to claim 1 or 2, wherein the inner layer noodle raw material powder does not contain wheat flour. Alginic acid is contained in the outer layer noodle raw material powder and the inner layer noodle raw material powder,
The method for producing cooked chilled Chinese noodles according to any one of claims 1 to 3, wherein the steaming is a method of treating the noodle strings with an aqueous solution containing a calcium salt.