JPH01320961A - Production of men (noodle) - Google Patents

Abstract

PURPOSE:To make it possible to obtain MEN (a noodle) having excellent texture and hardly elongating at a short time after boiling by adding powder oils and fats obtained by emulsifying oils and fats with an emulsifying agent and coating film forming agent and spraying and drying the emulsified oils and fats to a raw material flour of MEN. CONSTITUTION:Oils and fats are emulsified to O/W type using an emulsifying agent such as a fatty acid monoglyceride or fatty acid sorbitol ester and coating film forming agent such as milk protein, starch or saccharides and the emulsified oils and fats are sprayed and dried to afford powdery oils and fats having 20-80wt.%, preferably 40-80wt.% oils and fats content, which are then added to a raw material flour of MEN (a noodle) within the range of 2-15wt.% based on the raw material flour of MEN or 1-10wt.% calculated in terms of oils and fats.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing noodles. More specifically, by using a specific powdered oil, it is possible to uniformly disperse fine oil and fat into the noodle dough, resulting in noodles that have excellent texture and do not stretch in a short time after being boiled. Concerning the method of manufacturing noodles.

[Conventional technology]

Noodles are manufactured from raw materials such as wheat flour, barley flour, buckwheat flour, rice flour, or a mixture of these, and include udon, soba, Chinese noodles, macaroni, spaghetti, and gyoza wrappers.

Conventionally, fats and oils such as white squeezed oil have been used during the production of noodles.

For example, in hand-rolled somen noodles, oil and fat are applied to the noodle strip during the togi process. This method uses oil and fat to prevent the noodle strips from sticking and drying out, but in recent years, it has been found that producing noodles by dispersing oil and fat into the dough results in shorter boiling times and noodles with better texture. In order to improve the properties of noodles, oils and fats have come to be used during noodle making.

Normally, the oils and fats used to make noodles are emulsified fats and liquid oils, but it is difficult to mix them directly with wheat flour, which is the raw material for noodles, so oils and fats that are processed into a powdered form that is easy to mix are used. There is. For example, a method using powdered oil coated with an emulsified coating agent (Japanese Patent Publication No. 6l-39019), a method using microencapsulated oil (Japanese Patent Publication No. 6l-1i584)
etc. have been reported.

[Problems with conventional technology]

However, in the conventional method, it is difficult to uniformly disperse oil and fat in a fine state into the noodle dough, and the effects obtained by adding oil and fat are not fully exhibited. For example, a method using powdered fats and oils is to use powdered fats that have been emulsified into an O/W type with an emulsifying coating agent and then spray-dried.
When this powdered oil and fat is added to the raw flour and water is added, the coating only hydrates and swells, but does not break down, and the oil remains covered by the coating and dispersed throughout the dough, and the effect of adding the oil is not fully realized. . Furthermore, since powdered fats and oils are usually granulated to a particle size of about 100 to 20 meshes, it is difficult to finely disperse the fats and oils unless the coating is broken. The method using microencapsulated fats and oils also has the disadvantage that the film is strong and the fats and oils are dispersed while being covered by the film.

In the production of noodles, the amount of water added to the raw material flour is small, so even if the mixing force of the dough is large, it is difficult to mix. Considering the fact that the coating of powdered oil and fat added is dissolved or broken with a small amount of water added. Easy mixing (
It is desirable that the dough has the property of uniformly dispersing the oil and fat in a fine state even when mixed by hand kneading or the like.

[Means for solving problems]

The inventors of the present invention conducted intensive research to solve the above problems, and found that by using a specific powdered oil, it is possible to uniformly disperse the oil in a fine state into the noodle dough, which improves the texture. The present inventors have discovered a method for producing noodles that is excellent in quality and does not stretch in a short time after boiling, and have completed the present invention.

That is, the present invention uses an emulsifier and a film forming agent to convert fats and oils into
This is a method of manufacturing noodles by adding powdered oil and fat obtained by emulsifying it into a W-shape and spray-drying it to the raw material flour for noodles, and uniformly dispersing the oil and fat in a fine state in the noodle dough. The surface of the boiled noodles is smooth and firm, the noodles are sticky, and the texture is excellent. Furthermore, even after boiling, noodles that do not stretch over time can be obtained.

The noodles targeted in the method of the present invention include udon, soba,
Examples include Chinese noodles, macaroni, spaghetti, barley noodles, barley soba, cold noodles, rice flour noodles, and the skins of gyoza, wontons, spring rolls, shumai, etc. These noodles include raw noodles,
It may be dried noodles or instant noodles.

The powdered fat used here is obtained from an edible fat, an emulsifier, and a film forming agent, and is obtained by the following method. The first method is to use oils and fats with film forming agents and emulsifiers,
After emulsifying in water to form an O/W type emulsion, the emulsion is spray-dried to obtain a powdered fat or oil. In this method, finer powdered fats and oils can be obtained by using a homogenizer in the emulsion manufacturing process to make dispersed particles of fats and oils finer. Also, in the same process, heat sterilization is performed if necessary.

The second method is to spray dry the emulsion obtained in the first method, add water as a binder, and dry while granulating to obtain a powdered fat or oil.

The oils and fats that can be used here include liquid vegetable oils, animal and vegetable oils with a melting point of 15 to 50°C, and hardened animal and vegetable oils.
Examples include transesterified oils and fats, fractionated liquid oils, and solid fats. Specifically, rapeseed oil, corn oil, soybean oil,
Vegetable oils and fats such as cottonseed oil, safflower oil, palm oil, coconut oil, and rice bran oil; animal fats and oils such as beef tallow, lard, milk fat, and fish oil; hydrogenated or transesterified oils of these fats; Separately obtained solid fats, liquid oils, etc. can be mentioned, and one type or two or more types selected from these can be used as a mixture.

The content of fats and oils contained in the powdered fats and oils is 20 to 80% by weight, preferably 40 to 80% by weight. If it exceeds 80% by weight, the formation of a film by the film forming agent becomes insufficient, and the fats and oils are Powdered fats and oils that easily ooze out and are in poor condition are obtained.

Also, if it is less than 20% by weight, the content of oil and fat is small, so
When this powdered fat and oil is used, the amount of added fat and oil is small, and the effect of adding the powdered fat and oil is not sufficiently exhibited.

Film-forming agents include milk protein, soybean protein, wheat protein, skim milk powder, wheat flour, starch, and IJ! ! ,gelatin,
Examples include whey, gum, and dextrin. Milk proteins include acid casein and rennet casein, starches include potato starch, corn starch, wheat starch, etc., and sugars include sucrose, glucose, maltose, lactose, fructose,
Starch syrup, etc., and gums such as xanthan gum, guar gum,
Examples of the dextrin include gum arabic and gum tragacanth, and examples of the dextrin include maltodextrin. Many of the film-forming agents listed here have excellent water solubility, and the film dissolves or is close to dissolving in noodle dough with low water content, allowing oils and fats to remain in the dough even under weak stirring power. Powdered fats and oils can be obtained in which the oil and fat can be dispersed.

Examples of emulsifiers include fatty acid monoglycerides, fatty acid polyglycerol esters, fatty acid sucrose esters, Jllf fatty acid 11 sorbitol esters, fatty acid fluorene glycol esters, lecithin, etc., and these have 11 to 20 carbon atoms as fatty acids, that is, lauric acid,
Esterification between myristic acid, palmitic acid, stearic acid, oleic acid, linoleic acid, erucic acid, and mixed fatty acids thereof with glycerin, polyglycerin (glycerin polymerization degree 2-10), sucrose, sorbitol, and propylene glycol. It is an ester obtained by performing a reaction. In addition to the above-mentioned esters, lecithin modified to be hydrophilic may also be used.

These emulsifiers may be present in the aqueous phase or in the oil or fat, and when used in the aqueous phase, they are added to the aqueous phase together with a film forming agent, stirred well, and dissolved or dispersed. use When used in oil or fat, an emulsifier is added to the oil and fat, and the mixture is thoroughly stirred to dissolve or disperse.

The emulsifiers listed here are preferably lipophilic emulsifiers, which can prevent the aggregation of fats and oils dispersed in the dough and uniformly disperse fine oils and fats in the dough.

Next, in order to produce noodles according to the present invention, wheat flour, barley flour, rice flour, buckwheat flour, or a mixture thereof is used as the raw material flour,
The powdered oil, water, salt water, or brine, and other additives as necessary are added to this raw material powder, and after mixing, shaping, compounding, rolling, and cutting, raw noodles, dried noodles, boiled noodles, steamed noodles, and instant noodles are prepared according to conventional methods. Furthermore, macaroni and spaghetti can be produced by mixing the raw materials, followed by deaeration, compression, extrusion, drying, cutting, and packaging.

In the present invention, the amount of powdered oil and fat added to the raw material powder is 2 to 2.
15% by weight, preferably 1 to 10% by weight in terms of fat and oil. If the amount added is less than 1% by weight in terms of fat and oil, the effect of adding powdered fat and oil will not be sufficiently exhibited, and if it is more than 10% by weight, soft noodles will be obtained and the firmness will be reduced. becomes weaker.

The present invention will be explained below with reference to Examples.

〔Example〕

0 Production of powdered fat and oil Wheat protein Log, 10 g of starch syrup, and 8 g of lactose are dissolved in 50 g of water, and an oil phase obtained by adding 2 g of stearic acid monoglyceride to 20 g of hydrogenated soybean oil with a melting point of 35°C is added to this. /W emulsification, then homogenization, and spray drying to obtain 45 g of powdered fat and oil A. The composition of the obtained powdered fat A is shown in Table 1.

Furthermore, using the raw materials shown in Table 1, after emulsification in the same manner as above,
Powdered oils and fats B-F having the compositions shown in Table 1 were produced by powdering. The powdered fats and oils A-C and B were powdered by a spray drying method, and the powdered fat and oil F was powdered by a spray cooling method.

Among the powdered fats, the powdered fats and oils were produced using fats and oils and an emulsifier, the powdered fats and oils E were produced using fats and oils and a film forming agent, and the powdered fats and oils F were produced using fats and oils, and these were used as comparative examples.

Example 1 Wheat flour (all-purpose flour) 1,000g, powdered oil and fat A 30g
, 20 g of common salt, and 34 g of water were mixed and kneaded to obtain a dough, which was further shaped, compounded, and rolled, and then cut with a line cutting machine (cutting teeth No. 10) to obtain fresh udon noodles.

The obtained raw udon was soaked in boiling water for 7 minutes to judge the condition and texture of the boiled udon, and the results were shown in Table 2 N11.
Shown in l.

Powdered fats and oils B-F were also blended in the same manner as above to obtain raw udon noodles.The obtained raw udon noodles were boiled and their condition and texture were determined.The results are shown in Tables 2 to 6 of Table 2.

The condition and texture of the boiled udon noodles were judged by 10 panelists according to the following criteria.

0 Udon surface condition O: The surface of the udon is smooth and shiny, and it goes down easily when eaten.

△: The surface of the udon noodles is smooth but lacks luster.

×: The surface of the udon noodles is rough and it is difficult to swallow.

Table 2: ON or not ○: The udon noodles are flexible when pulled and have a good chewing sensation when eaten.

△: The udon noodles are slightly less flexible when pulled.

×: When the udon noodles are pulled, they break immediately and the chewing sensation is poor.

0 When eating udon noodles with sauce, the taste of the sauce is strong.

△: Slightly confusing.

X: Feels thin.

After boiling the 0-strength udon noodles and soaking them in the udon sauce for an additional 30 minutes, the stretchability was determined according to the same criteria as for the presence or absence of elasticity described above.

0 Oil oozing ○: No oil oozing was observed on the surface of the boiled udon noodles or on the water used for boiling.

△: Oil oozes out into the water used for boiling.

×: Oil oozes out from the boiled udon and the water used for boiling.

Example 2 600 g of buckwheat flour, 400 g of wheat flour (strong flour), 830 g of powdered oil and fat, 12 g of salt, and 320 g of water were mixed, kneaded, further shaped, compounded, and rolled, and then cut out with a line cutting machine (cutting teeth No. 20). It was further dried to obtain dried soba.

When the dried buckwheat noodles were boiled, no oil oozed out from the water used for boiling or from the surface of the buckwheat noodles. The paste was good, the texture was excellent, and there was little spread.

Example 3 1,000 g of wheat flour (strong flour), 30 g of powdered oil and fat C, and 330 g of shrubs (containing 14 g of powdered brine) were mixed and kneaded, and then shaped, compounded, and rolled.
) to obtain raw Chinese noodles.

When the obtained raw Chinese noodles were boiled in boiling water for 2 minutes, no oil or fat oozed out from the water or the surface of the noodles, and the surface condition, firmness, and elasticity of the boiled noodles were good.

〔Effect of the invention〕

The present invention is a method for producing noodles by adding a specific powdered oil and fat to the raw material flour for noodles. According to the present invention, fine oils and fats can be easily and uniformly dispersed, and the presence of an emulsifier prevents the dispersed oils and fats from agglomerating. Miyoshi Yushi Co., Ltd. Patent applicant Miyoshi Yushi Co., Ltd., which has excellent texture such as firmness and good sauce adhesion, and the ability to obtain noodles that do not stretch over time after boiling.

Claims (1)

[Claims] Emulsifying oil and fat into an O/W type using an emulsifier and a film forming agent, and adding the powdered oil and fat obtained by spray drying to the raw material flour for noodles,
A method for producing noodles characterized by producing noodles.