JP-7856954-B2 - Method for producing softened noodles, and method for producing grain flour-derived food products

Inventors

• 渡邉 泰
• 大和 敏彦

Assignees

• 株式会社トリドールホールディングス
• 株式会社FDJ

Dates

Publication Date

20260512

Application Date

20211124

Claims (6)

1. A method for producing a softened noodle product that includes a noodle dough containing grain flour and at least one of the noodle doughs formed from the grain flour containing noodles, The process includes a mixing step of bringing the aforementioned flour-containing noodles into contact with an enzyme solution containing water and enzymes. The enzyme is at least one of amylase and protease. The mass of the enzyme solution is less than the mass of the flour-containing noodles. The aforementioned softened noodles are used as raw materials for grain flour-derived foods. A method for manufacturing softened noodles.
2. A method for producing a softened noodle product according to claim 1, comprising a crushing step of crushing the flour-containing noodles after reacting the flour-containing noodles with the enzyme.
3. The method for producing softened noodles according to claim 1 or 2, wherein the enzyme solution is present in an amount of 5% or more and 25% or less by mass relative to the flour-containing noodles.
4. The method for producing softened noodles according to any one of claims 1 to 3, wherein the enzyme solution comprises amylase and protease as the enzymes.
5. The mixing step is a first mixing step of bringing the flour-containing noodles into contact with water and a first enzyme solution containing protease, The method for producing the softened noodle further includes, after the first mixing step, a second mixing step in which the flour-containing noodles are brought into contact with a second enzyme solution containing water and amylase. The method for producing a softened noodle product according to claim 1, wherein the sum of the masses of the first enzyme solution and the second enzyme solution is less than the mass of the flour-containing noodles.
6. A method for producing softened noodles according to any one of claims 1 to 5, This includes manufacturing a food product derived from cereal flour using the aforementioned softened noodle product as a raw material. A method for producing grain flour-derived foods.

Description

This invention relates to a method for producing a softened noodle product containing at least one noodle dough containing cereal flour and fresh noodles, and a method for producing a cereal flour-derived food product containing the softened noodle product. In recent years, reducing environmental impact through the effective use of food resources has become a major social challenge in the food industry. Noodles are widely popular in the food industry, both for home consumption and dining out. Both noodle manufacturers and restaurants that serve noodles desire to reduce environmental impact through the effective use of noodles. One example of a method for effectively utilizing noodles is to reuse them by recovering oils, water-soluble substances, and water-insoluble substances obtained by enzymatic treatment of dried instant noodles and their noodle scraps (see, for example, Patent Document 1). In Patent Document 1, the recovered water-soluble substances are used as a doughing agent or seasoning/seasoning base for noodles, while the recovered water-insoluble substances are used as animal feed or fertilizer. Japanese Patent Publication No. 2002-262801 Figure 1 is a process diagram showing the manufacturing process of softened noodles in the first embodiment.Figure 2 shows the appearance of the softened noodles prepared using an enzyme solution containing amylase in the first embodiment.Figure 3 shows the results of evaluating the effect of the amount of amylase added to the enzyme solution and the reaction time on the degree of softening of the flour-containing noodles in the first embodiment.Figure 4 shows the appearance of softened noodles prepared using an enzyme solution containing amylase in the first embodiment, and the results of evaluating the degree of softening.Figure 5 shows the appearance of softened noodles prepared using an enzyme solution containing protease in the first embodiment, and the results of evaluating the degree of softening.Figure 6 shows the appearance of softened noodles prepared using an enzyme solution containing amylase and protease in the first embodiment, and the results of evaluating the degree of softening.Figure 7 shows the appearance and cross-section of a donut, which is an example of a grain flour-derived food product manufactured using noodle softener in the first embodiment.Figure 8 is a process diagram showing the manufacturing process of the softened noodle product in the second embodiment.Figure 9 shows the appearance of softened noodles prepared using a first enzyme solution containing protease and a second enzyme solution containing amylase in the second embodiment, as well as the results of evaluating the degree of softening. [First Embodiment] The first embodiment of the method for producing softened noodles and the method for producing grain flour-derived food using softened noodles will be described below with reference to Figures 1 to 7. [Manufacturing method for softened noodles] The method for producing softened noodles involves processing flour-containing noodles that have exceeded their specified storage period into softened noodles that can be used as a raw material for new foods, for example, at a restaurant that handles flour-containing noodles or at a flour-containing noodle manufacturing site. Softened noodles are produced by softening flour-containing noodles by applying enzymes to them. Flour-derived foods are foods that contain softened noodles as a raw material. Flour-derived foods are, for example, noodles of the same or different types as the flour-containing noodles processed into softened noodles. Furthermore, flour-derived foods may include foods other than noodles, such as tempura batter, donuts, pancakes, bread, cookies, and cakes, as long as they use flour such as wheat, buckwheat flour, or rice flour. [Mixing process] As shown in Figure 1, the method for producing softened noodles in the first embodiment includes steps S1-1 to S1-3. Step S1-1 is a mixing step in which flour-containing noodles and an enzyme solution containing water and enzymes are mixed and brought into contact. [Noodles containing grain flour] Flour-containing noodles are at least one of the following: noodle dough containing flour, and fresh noodles formed by cutting, extruding, or other methods from the noodle dough. Fresh noodles include those formed from noodle dough, and further, those that have been processed by boiling, steaming, or semi-cooking. Examples of noodle types include udon, soba, Chinese noodles, and spaghetti. Flour-containing noodles are not limited to noodle-like forms and may also be noodle wrappers such as dumpling wrappers or shumai wrappers. The flour contained in the flour-containing noodles is at least one selected from the group consisting of, for example, wheat flour, rice flour, and buckwheat flour. In step S1-1, flour-containing noodles that have been pre-cut to an appropriate size may be used in order to increase the contact area between