JP3113873B1 - Boiled noodles and method for producing the same - Google Patents

Abstract

The present invention provides a low-protein, salt-free boiled noodle which can be stored for a long period of time, has a taste and texture comparable to that of a normal boiled noodle, and a method for producing the same. SOLUTION: Only a starch having a low pregelatinization temperature of a first raw material is put into a mixer, hot water is added to form a pregelatinized gelatinization, and then amylopectin 100% starch is added as a second raw material, followed by mixing. At least one or more types of cereal flour selected from wheat flour, buckwheat flour, millet flour and millet flour are added and mixed again to produce dough. Next, using this dough, the noodle strings are extruded under reduced pressure by a high-pressure extruder equipped with a vacuum device, or the noodle bodies are extruded and rolled to produce noodle strings by a cutting machine. And Further, the raw noodles are pre-gelatinized by a conventional method, and then immersed in a vinegar diluent,
Boiled noodles are produced by adjusting H to an acidic range.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to boiled noodles which are useful for patients with renal diseases, whose protein, sodium and potassium intake is restricted, and which can be stored for a long time without salt and having low protein content.

[0002]

2. Description of the Related Art Boiled noodles are usually prepared by mixing raw materials such as flour, salt solution, and brine, and then shaping, compounding, rolling, and cutting the raw noodles. Measurement,
Made through packaging. Normal noodles have a protein content of about 10% or more. For low protein salt-free boiled noodles,
Japanese Unexamined Patent Publication No. Hei 6-327424 discloses noodles having a protein content of 2 to 5% by blending starch with flour. Japanese Unexamined Patent Publication No. 7-19324 discloses 25 to 50 parts of wheat flour without adding any inorganic salt such as salt. Low-protein noodles comprising 10 to 40 parts of α-starch and 20 to 65 parts of starch and having a protein content of 2 to 4% are disclosed in JP-A-8-173069.
A low-salt, low-protein dry noodle having a noodle string having a protein content of 1% by weight or less is used as a binder, and JP-A-9-275919 discloses 10-50 parts of flour, 25-85 parts of starch, Crosslinking α
Low-protein, low-phosphorus, low-potassium, salt-free noodles comprising 5 to 25 parts of starch (tapioca or waxy corn starch).

[0003] Regarding a method for producing noodles in which the shelf life and the shelf life are extended without using food additives, Japanese Patent Laid-Open No. 5-1533 is disclosed.
No. 2, using hydrogen-type ionized water deacidified to remove the alkali component and hard components, etc. of the noodles, and using tap water or pH 5.5 water for flour in the formation of raw noodles,
In boiling, boiled noodles are formed using boiled water of pH 5.5, and cold water of pH 5.5 is used for cooling and washing the boiled noodles, and the noodles are converted into noodle balls in cold or hot water of pH 3.0. Soak and sterilize and give the noodles a strong sterilizing power, and finally,
A noodle making method of packaging with packaging materials is disclosed.
Further, Japanese Patent Application Laid-Open No. 6-153832 discloses a method of using a glutenin main component fractionated from wheat gluten to suppress noodle quality deterioration due to aging and to produce noodle quality close to raw noodles. Japanese Patent Application Laid-Open No. 7-289188 discloses a method in which an appropriate additive is added to a raw material flour or a raw material flour containing flour and starch as main components. ), Kneaded with water of 38% or more based on the weight of the raw material powder, subjected to a gelatinization treatment using the noodle dough obtained by kneading as a noodle string, and treating the noodle string with an acid solution to form a noodle string. A Chinese boiled noodle is disclosed in which the pH is adjusted to an acidic range, the noodle strings are hermetically sealed in a film, and heat-sterilized.

[0004]

SUMMARY OF THE INVENTION Low-protein, salt-free noodles,
As described above, a method for producing noodles that extends the shelf life and storage period without using a food additive is known. However, there is no known low-protein salt-free one that can be stored for a long period of time and has a taste and texture comparable to that of ordinary boiled noodles. An object of the present invention is to provide boiled noodles which are low in protein and salt-free and can be stored for a long period of time, and have a taste and texture comparable to those of ordinary boiled noodles, and a method for producing the same.

[0005]

In the present invention, only the potato starch of the first raw material is put into a mixer, hot water is added to gelatinize it, and then a starch of 100% amylopectin is added as a second raw material. After mixing, at least one or more cereal flours selected from the third raw material, wheat flour, buckwheat flour, millet flour, and millet flour are added and mixed again to produce dough. Next, using this dough, the noodle strings are extruded under reduced pressure by a high-pressure extruder equipped with a vacuum device, or the noodle bodies are extruded and rolled to produce noodle strings by a cutting machine. And Further, the raw noodles are pre-gelatinized by a conventional method, and then immersed in a dilute solution of vinegar to adjust the pH of the noodles to an acidic range to produce boiled noodles. Thus, the optimization of raw materials and the order of their addition, the use of a high-pressure extruder with a vacuum device,
And the said subject was solved by immersion in vinegar and pH adjustment in a boiled noodle manufacturing process.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention,
Potato starch of the first material, amylopectin 100% starch (for example, waxy corn starch) of the second material, and at least one or more cereal flours selected from wheat flour, buckwheat flour, millet flour and millet flour of the third material are used. . First,
Only the potato starch of the first raw material is put into a mixer, boiling water is added to gelatinize the starch by adding hot water, and then a starch of 100% amylopectin is added as a second raw material, and the mixture is mixed to make the dough into a fluffy shape. The protein content is adjusted to 0 to 2.5% by adding at least one or more cereal flours selected from wheat flour, buckwheat flour, millet flour, and millet flour, and the dough is prepared by mixing again. The finished dough is extruded from a noodle string under reduced pressure by a high-pressure extruder equipped with a vacuum device, or extruded and rolled from a noodle band to be cut into a noodle string by a cutting machine to obtain raw noodles. Next, the raw noodles are further boiled by a conventional method, and then immersed in a heated vinegar diluent to adjust the pH of the noodles to an acidic range of 4.5 to 5.1. To manufacture.

Hereinafter, the present invention will be described in more detail. Potato starch of the first raw material is 25 to 70 parts, preferably 3 to 70 parts.
0 to 50 parts, particularly preferably 35 to 40 parts, 100% starch of the second raw material amylopectin is 30 to 70 parts, preferably 40 to 60 parts, particularly preferably 45 to 55 parts, and the third raw material flour , Buckwheat flour, millet flour and at least one kind of cereal flour selected from millet flour is 0 to 30 parts,
Preferably 5 to 20 parts are used, particularly preferably 10 to 15 parts. When dough is made by mixing, usually, pregelatinized starch, starch, cross-linked pregelatinized starch, wheat flour, thickening polysaccharide, etc.
Boil is made by adding boiling water or water to the raw materials mixed together. In the present invention, pregelatinized tapioca starch, α-starch,
Alternatively, without using pregelatinized starch such as cross-linked α-starch, only potato starch is used as the first raw material, usually 90%.
Add hot water of at least ℃ to gelatinize and gelatinize, then add 100% starch of the second raw material amylopectin and mix,
Further, dough is produced by adding and mixing at least one or more cereal flours selected from the third raw material, such as flour, buckwheat flour, millet flour, and millet flour.

The starch used as the first raw material is potato starch, which has a low gelatinization temperature and can be easily gelatinized when hot water is added. Amylopectin 100% starch used as the second raw material is exemplified by waxy corn starch or glutinous rice starch. These are composed of 100% amylopectin without amylose from the viewpoint of the starch structure, and have characteristics such as large swelling power, easy swelling and gelatinization, high viscosity of paste liquid, and almost no aging property. ing. In the present invention, without using starch containing nearly 100% amylopectin as the second raw material, sweet starch containing amyrose (81% amylopectin), tapioca starch (79% amylopectin), ordinary corn starch (75% amylopectin), potato starch (75% amylopectin), wheat starch (70% amylopectin)
In the case of using, for example, a high-pressure extruder with a vacuum device, which is usually used for the production of spaghetti, is used, so that the texture of the spaghetti comes out strongly and the texture as boiled noodles is poor. The product of the present invention does not have a spaghetti-flavored texture, and does not feel uncomfortable in taste and texture with boiled noodles of a conventional method.

Examples of the cereal flour as the third raw material include wheat flour, buckwheat flour, millet flour and millet flour, and it is preferable to use flour or buckwheat flour. The reason for adding these cereal flours as the third raw material is to delay the agglomeration of proteins in the cereal flours due to moisture in the dough manufacturing process, so that the whole is uniformly mixed. Further, the protein content is adjusted by the third raw material addition amount. When making the dough into raw noodles, a mechanical noodle making machine using a roll is generally used. However, as in the dough of the present invention, 25 to 70 parts of potato starch is gelatinized and gelatinized with less protein and less protein. It is difficult to make raw noodles using the dough.
Therefore, in the present invention, the production of raw noodles is made possible by using a high-pressure extruder with a vacuum device, which is not normally used for producing raw noodles, for producing spaghetti, macaroni and the like. As a method of producing raw noodles using a high-pressure extruder with a vacuum device, a method of extruding noodle strings under reduced pressure, and a method of extruding and rolling a noodle band under reduced pressure and noodle strings with a cutting machine. There is a method to make it.

The raw noodles are pre-gelatinized by a conventional method, washed once with water, and then immersed in a vinegar diluent. As the vinegar used here, brewed vinegar is preferable.
It is preferable to use by heating to ° C. After withdrawing from the vinegar diluent, bags are packed, sealed and packaged, and then heat sterilized. The usual method of immersing boiled noodles is to adjust the pH of the boiled noodles to 3.8 to 4.8 using a diluent such as an organic acid. The boiled noodles are characterized in that they can be stored at a higher pH of 4.5 to 5.1 than usual. That is, the product of the present invention
A boiled noodle characterized by containing vinegar. Only vinegar is used because vinegar is not an additive such as an organic acid, but a natural and highly safe food, and has a higher pH than organic acids.
This is because boiled noodles can be stored in (4.5 to 5.1), and the acidity is small, so that the acidity is also reduced and the taste taste is not impaired. The concentration of vinegar adsorbed on the boiled noodles depends on the amount of vinegar adsorbed on the boiled noodles depending on the moisture, washing, thickness and shape of the boiled noodles, even if the immersion temperature and immersion time are constant. Is indicated by the pH of the boiled noodles, which is the basis for storage. At this time, the diluted concentration of vinegar is within 1 to 2%. When the concentration of vinegar is increased, the pH of the boiled noodles decreases because the boiled noodles absorb a large amount of acid, and the vinegar smell becomes strong and the acidity increases, making it difficult to eat.

[0011] The boiled noodles of the ordinary method are often made using food additives such as salt, potassium chloride or a thickening polysaccharide such as guar gum and xanthan gum. In the present invention, starch, wheat flour is used. It is possible to produce boiled noodles using only cereal flour, vinegar and water, etc., without using any food additives such as thickening polysaccharides. That is, the boiled noodle of the present invention is made of potato starch and amylopectin 100%.
Boiled noodles comprising at least one kind of cereal flour selected from wheat flour, buckwheat flour, millet flour, millet flour, vinegar and water. However, in some cases, it is needless to say that additives and the like can be used within a range that does not affect the production method of the present invention. That is, the boiled noodle of the present invention is
It is a boiled noodle containing at least one kind of cereal flour selected from potato starch, 100% amylopectin starch, flour, buckwheat flour, millet flour, millet flour, vinegar and moisture. When manufactured through all the above steps, the protein content becomes 2.5
% Or less, and a low protein salt-free boiled noodle having a long-term storage stability and a salt content of 0.0% can be obtained. Of course, in the present invention, the protein content can be increased or a salt can be added as necessary.

[0012]

The present invention will now be described with reference to examples and test examples.
Will be described more specifically, but they limit the present invention.
Not something. Production Example 1Fabric making  Put 35kg of potato starch into a mixer, 90 ℃ or more
Potato starch is pre-gelatinized by adding 41 liters of boiling water
And then add 50 kg of waxy corn starch
Mix and finally add 15 kg of flour and mix again
I sing and made the dough.Raw noodle making  Using the dough made earlier, a high-pressure extruder equipped with a vacuum
Extruded and rolled the noodle belt under reduced pressure
I made raw noodles with noodle strings.

[0013]Boiled noodles  The raw noodles made earlier are pre-gelatinized by a conventional method and washed once with water
After that, a 1% to 2% dilute solution of brewed vinegar was heated to 50 ° C.
Immerse in the pickling solution, pull it up and pack it in a bag.
went. Next, the packaged noodles were subjected to a heat sterilization treatment.analysis  Moisture content, protein content and salt content of the finished boiled noodles
The results of analysis at the Japan Food Research Laboratories
64% to 70%, protein content 0.6% or less, salt content
The amount was 0.0%.

Test Example 1 (Storage test)Test method  After the raw noodles were pregelatinized by a conventional method, they were once washed with water.
Next, brewed vinegar 0%, 0.5%, 1.0%, 1.5%,
Prepare 5 types of 2.0% diluent and heat to 50 ± 1 ℃
Was. Immerse the noodles in each brewed vinegar dilution for about 40 seconds
After pulling up, bagging, sealed packaging, 97-99
After sterilizing by heating in hot water at ℃ for 22 minutes, cool the bag with water.
Rejected. Created by immersing in these 5 types of brewed vinegar diluent
30 bags each of the test samples 1, 2, 3, 4, and 5
Done. 30 bags each of test samples 1, 2, 3, 4, and 5
Set the storage temperature in the incubator at 37 ± 1 ℃ and store
The test was performed. The storage period of the noodles will be
The number of days is 180 days for samples with no defective products.
I cut it out. The quality of noodles is judged by visual inspection.
The cut was made.

Results As shown in Table 1, the results were as follows: brewed vinegar 1.0%, 1.5%
%, 2.0%, and test samples 3, 4, and 5 prepared by immersion in the diluted solution maintained the quality even after storage for 180 days. The pH of these noodles was 5.0, 4.
8, 4.6. Further, in the test samples 3, 4, and 5 after long-term storage, bacteria, yeast, mold, and the like were not found by the bacterial test. The brewed vinegar diluent has a pH of boiled noodles.
It was presumed that the odor not only contributed to adjustment but also contributed to long-term storage.

[0016]

[Table 1]

Test Example 2 (tasting test)Method  The evaluation of the tasting was conducted by comparing the product of the present invention (storage test sample 4)
Using LL udon (long life udon)
Tsukemen (cold noodles) and kake noodles (warm noodles)
Taste, 10 taste panelists, texture (chewy, this
And throat), flavor, noodle color, and the like. Key
The processing time is determined according to the present invention, commercially available LL udon,
There was no difference in three minutes. Evaluation item chewy, this
The evaluation criteria for sushi, throat, flavor and noodle color are as follows:
Set to. Criteria for evaluation of chewyness 5; good ...... very chewy. 4: Slightly good ... Slightly chewy. 3: Normal ... The texture is normal. 2; somewhat poor ... not very chewy. 1; poor ... no crunch at all. Evaluation criteria of strain 5; good ... very strong. 4: Slightly good ... Slightly waisted. 3: Normal ... The waist is normal. 2; Somewhat bad ... Not much
I have no waist. 1; bad ..... there is no waist at all. Evaluation criteria of throat 5: good ... very good throat. 4: Slightly good ... Throat good. 3: Normal ... Throat is normal. 2: Slightly poor ... Throat is not good. 1; Bad ... Bad throat. Flavor evaluation criterion 5; good: very flavorful. 4: Slightly good ... Slightly flavored. 3: Normal ... The flavor is normal. 2: Slightly poor ... Not very flavorful. 1; poor ...... no taste at all. Evaluation criteria for noodle color 5; good ..... Noodle color is good. 4: Slightly good ... Slightly good color tone as noodles. 3: Normal ...... Normal color tone for noodles. 2: Slightly poor ... The color is not so good as noodles. 1; poor ... The color is not good as noodles.

[0018]result  As shown in Tables 2 to 5, the tasting test results are as follows: A: Tsukemen
In the case of (chilled noodles), the texture (chewy, stiff, throat)
B), flavor and noodle color, the product of the present invention is commercially available LL
It was better than udon. B: Place of kake noodles (warm noodles)
If the texture (textured, stiff, throat), flavor, noodle color
In all respects, commercially available LL udon is superior to the product of the present invention.
I was However, LL udon on the market is
How to eat noodles (chilled noodles) and kake noodles (warm noodles)
Due to the texture (chewy, stiff, throat), flavor is large
Compared to the very different, the product of the present invention is
Texture (dental)
(Taste, strain, throat), flavor, and especially udon
The difference between the strainer and the throat
No food was found and it was delicious. However, the present invention
Has a higher amount of starch than commercial products,
Noodles), the color of the noodles changes from white to translucent
Was seen.

[0019]

[Table 2]

[0020]

[Table 3]

[0021]

[Table 4]

[0022]

[Table 5]

[0023]

The boiled noodles of the present invention can have a protein content as low as 1/4 or less as compared with commercially available LL (long life) noodles, and also have a low salt content. It can be reduced to 0.0%. Moreover, it can be eaten as a daily meal without giving any unpleasant feeling to the taste and texture. As for the storage stability, it can be stored for as long as 180 days in the course of product distribution at room temperature.

Continuing on the front page (72) Inventor Hiroi Imai 375 Aoki, Gomei-cho, Konan-shi, Aichi Prefecture Inside of Hotei Food Co., Ltd. (72) Inventor Bunichiro Yasui 35 Higashi-gaicho-cho, Higashi-ku, Nagoya-shi, Aichi Sanwa Chemical Co., Ltd. Examiner in the laboratory Toshio Uchida (56) References JP-A-61-31054 (JP, A) JP-A-8-173969 (JP, A) JP-A-6-327424 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/16

Claims (5)

(57) [Claims] 1. A potato starch, amylopectin 100%
Raw noodles comprising at least one kind of cereal flour selected from starch, wheat flour, buckwheat flour, millet flour, and millet flour, and produced by a high-pressure extruder equipped with a vacuum device. 2. 25 to 70 parts of potato starch, 30 to 70 parts of amylopectin 100% starch, 5 to 30 parts of at least one kind of cereal flour selected from flour, buckwheat flour, millet flour and millet flour. The raw noodle according to claim 1, comprising: (3) The raw noodle according to the above (1) or (2),
Boiled noodles further comprising vinegar. 4. A potato starch as a first raw material is put into a mixer, hot water is added to gelatinize the mixture, and a starch of 100% amylopectin is added as a second raw material, followed by mixing. Buckwheat flour, millet flour and millet flour at least one or more kinds of cereal flours are added and mixed again to produce dough, and the dough is made into a noodle string with a high-pressure extruder equipped with a vacuum device. The method for producing raw noodles according to claim 1 or 2, comprising: 5. A process for producing a boiled noodle from the raw noodle produced by the method according to claim 4, comprising a step of immersing the noodle in a vinegar diluent to adjust the pH of the noodle to an acidic range. 3. The method for producing boiled noodles according to 3.