JPS59154951A - Production of noodles - Google Patents

Abstract

PURPOSE:O/W type emulsion of fat and oil is spray-dried and the resultant powder of fat and oil is added to the starting material of noodles to produce the objective raw or dried noodles whose boiling time is greatly shortened with good noodle shape retention. CONSTITUTION:Partially hydrolyzed soybean protein, casein or their mixture is used as an emulsion-coating agent to effect the emulsification of oil and fat into an O/W type emulsion followed by spray drying. Then, the resultant powdery fat and oil is added to the noodle starting material such as wheat, buckwheat or rice flour by 0.5-7wt% or 2-5wt% and the mixture is made into noodles in a customary manner.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing noodles in which the boiling time is significantly shortened and the boiling loss is extremely small.

In today's rice-based diet, noodles continue to be very popular. There are various types of noodles, such as udon, soba, Chinese noodles, spaghetti, macaroni, and rice noodles, depending on the raw materials and processing methods, but most of them are made from wheat flour. However, buckwheat is made from buckwheat flour, which is made from milled buckwheat, an annual plant in the Cannabis family, and rice noodles are made from rice flour, both of which are made from protein and starch, which are the main components of the flour. is added water,
The unique texture of noodles is created by kneading (rolling) and heat treatment.

Regarding noodles, improvements have been made in the raw materials such as wheat flour, as well as improvements in noodle-making machines and noodle-making methods, and today's high-quality noodles can now be obtained.However, there are still problems that cannot be solved. be. The problem is that it takes too long to boil raw or dried noodles. Excessive cooking time is a major bottleneck in modern eating habits, whether for home or business use, and the fact that it takes 10 to 30 minutes to boil fresh or dried noodles is a major problem in meeting these new demands. This is also a contributing factor.

There are already boiled noodles on the market, but they have shortcomings such as short shelf life, increased costs associated with boiling, and lack of taste. Or dry noodles are strongly requested in the food industry.

To date, studies have been conducted on the moisture content of noodles, heating methods, processing methods for the main ingredient, wheat flour, and various additives such as salt and kansui, and research has been carried out to shorten the boiling time. , which caused the noodles to fall apart and deteriorate in texture, and was not resolved.

In addition, conventional noodles often have problems with boiled noodles and rough skin because they take too long to boil.

The inventors of the present invention have conducted extensive research in order to obtain noodles that boil in a short time while maintaining the original taste and texture of the noodles. As a result, the inventors have found that by spray-drying oil and fat emulsified in an O/W type, The obtained powdered oil is mixed with wheat flour, buckwheat flour,
0.5 in terms of oil and fat for rice flour or a mixture of these
・~7% (weight.

(The same applies hereafter)) It has been found that the boiling time can be significantly shortened and excellent fresh or dried noodles with very little crumbling can be obtained.

In other words, when the above-mentioned powdered oil is added, the rate of permeation of hot water increases mainly due to an increase in the fluidity of the base and a moderate relaxation of the gluten network structure, so that it takes 10 to 30 minutes to prepare fresh or dry noodles. Boiling time is reduced to just 4 to 6 minutes. Furthermore, due to the shortened heating time, there is almost no roughening of the noodles, and with the addition of powdered oil,
It has elasticity and a smooth surface, and there is very little chance of it breaking down when cooked. These can only be achieved by using powdered fats and oils, and if the fats and oils are added as they are, they will break down in a short period of time, making them almost impractical.

When the amount of powdered oil added is less than 0.5% in terms of oil and fat based on the raw material flour, hardly any increase in the fluidity of the dough or adequate relaxation of the gluten network structure is observed.

Further, if the amount is more than 7%, the protein network structure will not be formed sufficiently, making it impossible to form a bandage. A more preferable amount of powdered oil and fat added is 2 to 5%.

The reason why the powdered oil obtained by spray drying the 0/W type emulsified oil is used in the present invention is that such powdered oil has good water dispersibility and does not separate during mixing and rolling. .

If the water dispersibility is poor, it will not be mixed uniformly and the above effects will not be fully realized, and furthermore, the oil and fat will separate during mixing and rolling.
The belt is not formed properly.

Water dispersibility is further improved when partially hydrolyzed soybean protein, caseinate, or a mixture thereof is used as an emulsion coating agent when producing powdered fats and oils. ' Other methods, such as powdered fats and oils produced by pulverizing hardened oils, cannot achieve the above effects.

Examples are shown below.

Example 1 All-purpose flour 100 parts (weight. The same applies below) Water
35 Salt 1.8 The above ingredients were mixed and hydrated using a mixer, and then the dough was rolled with a roll to form a noodle band and passed through a line cutting machine to obtain fresh udon noodles (Sample 1). In the same way, raw udon without powdered oil and fat was obtained as a raw udon 2). Sample 1 was boiled in boiling water for 5 minutes. On the other hand, sample 2 took 15 minutes. These boiled udon noodles were further heated in boiling water for 10 minutes, but Sample 1 did not show any crumbling and had a good elasticity, whereas Sample 2 did not crumble and was not edible. My senses deteriorated.

Example 2 Buckwheat flour 70 parts Strong flour 30 After mixing and hydrating the above ingredients in a mixer in the same manner as in Example 1, the dough was rolled with a roll to make a noodle band,
Raw buckwheat was obtained by passing it through a line cutting machine (Sample 3). In the same manner, raw buckwheat noodles without any powdered oil or fat added were obtained (Sample 4). Sample 3 was boiled in boiling water for 4 minutes. On the other hand, sample 4 took 10 minutes. These boiled soba noodles were further heated in boiling water for 10 minutes, but Sample 3 did not show any crumbling and had a pleasant texture, whereas Sample 4 did.

Example 3 50 parts of buckwheat flour 50 parts of strong flour 50 parts of water 38 parts of soufflé
%.

After mixing and hydrating each of the above ingredients using a mixer, the dough was rolled with a roll to form a noodle band, and passed through a line cutting machine to obtain raw buckwheat noodles. After drying raw buckwheat to a moisture content of 14%,
It was cut to obtain dried soba (Sample 5). Dried soba noodles without powdered oil and fat were obtained in the same manner (Sample 6). Sample 5 is in boiling water 6
It boiled in minutes. On the other hand, sample 6 took 20 minutes. The boiled soba noodles were continued to be heated in boiling water for another 10 minutes, but Sample 5 did not show any crumbling and had a pleasant texture, whereas Sample 6 did not crumble.

Patent applicant: Nisshin Oil Co., Ltd.

Claims (3)

[Claims] (1) Powdered fats and oils obtained by emulsifying the fats and oils into a 0/- type with an emulsifying coating agent and then spray drying the powdered fats and oils to flour,
A method for producing noodles, which comprises adding 0.5 to 7% (weight) in terms of oil and fat to buckwheat flour, rice flour, or a mixture thereof. (2) The method for producing noodles according to claim 1, wherein partially hydrolyzed soybean protein, caseinate, or a mixture thereof is used as the emulsion coating agent. (3) The method for producing noodles according to claim 1, wherein the amount of powdered fat added is 2 to 5% (weight) in terms of oil and fat based on wheat flour, buckwheat flour, rice flour, or a mixture thereof.