JP2001186854A - Method for producing raw-noodle rice vermicelli and frozen raw-noodle rice vermicelli - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide raw-noodle rice vermicelli slight in syneresis even after made into frozen noodles and retaining its palate feeling almost equivalent 2 that immediately after thawed even if several hours are passed after thawed using a microwave oven. SOLUTION: This raw-noodle rice vermicelli is such as to contain tapioca starch.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to raw noodle rice noodles and a method for producing frozen raw noodle rice noodles.

[0002]

2. Description of the Related Art Conventionally, raw noodle rice noodles are generally made of rice flour 100
%. However, such raw noodle rice noodles are inferior in freezing resistance, so when frozen into frozen noodles, there is a lot of water separation, and the texture is not affected immediately after microwave thawing, and aging occurs several hours after thawing. There was a problem that it progressed, resulting in a thin and hard texture. Therefore, despite the fact that raw noodle rice noodles are also suitable as food for lunches, it has been extremely difficult to use them for frozen lunches.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned conventional problems and the actual situation, and has excellent freezing resistance, has little water separation even in the case of frozen noodles, and has a microwave oven thawing method. It is an object of the present invention to provide a raw noodle rice noodle which can maintain a texture almost equivalent to that immediately after thawing even after several hours. Another object of the present invention is to provide a method for producing frozen raw noodle rice noodles having excellent freezing resistance as described above.

[0004] The present inventors have conducted various studies to achieve the above object, and as a result, have found that if tapioca starch is added to rice flour, extremely good results can be obtained, thus completing the present invention.

[0005]

That is, the present invention has achieved the above-mentioned object by using raw noodle rice noodles characterized by containing tapioca starch. Further, the present invention has achieved the above object by a method for producing frozen raw noodles rice noodles, which comprises freezing raw noodles rice noodles containing the tapioca starch.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the content of tapioca starch is 5 to 15% by weight of rice flour used, especially 5 to 15% by weight.
Preferably, the content is 10 to 10% by weight. When the content of tapioca starch is less than 5% by weight, water separation is apt to occur, and a stiff, firm texture tends to be obtained within 4 hours after thawing. On the other hand, when the content exceeds 15% by weight, although water separation hardly occurs, the texture tends to be soft and stiff.

[0007] In the present invention, the method for producing the original noodle rice noodles and the method for freezing the original noodle rice noodles are not particularly limited.

[0008]

The present invention will be further described with reference to the following examples.

Example 1 Raw noodle rice noodles were produced by a conventional method using a mixture obtained by adding 7 parts by weight of tapioca starch to 100 parts by weight of rice flour as a raw material. Next, the obtained raw noodle rice noodles were frozen to produce frozen raw noodle rice noodles. This frozen raw noodle rice noodles,
It was moisturizing and hard to age, and even after 4 hours from thawing in a microwave oven, it had a texture almost equivalent to that immediately after thawing.

Test Example Frozen raw noodle rice noodles were produced in the same manner as in Example 1 except that a mixture obtained by adding the amount of tapioca starch shown in Table 1 to 100 parts by weight of rice flour was used as a raw material. The amount of syneresis was measured. In addition, each frozen raw noodle rice noodle was thawed in a microwave oven, and the texture immediately after and after 4 hours was evaluated by 10 panelists based on the evaluation criteria shown in Table 2, and the average score was obtained. The results are shown in Table 1.

[0011]

[Table 1]

[0012]

[Table 2]

[0013]

The original noodle rice noodles of the present invention are excellent in freezing resistance and hard to age, so that even if it is made into frozen noodles, it has little water separation, has moisturizing properties, and after several hours after thawing in a microwave oven. Can also maintain a texture almost equivalent to that immediately after thawing.
Therefore, the raw noodle rice noodles of the present invention can be suitably used particularly as a food for frozen lunches.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Kentaro Irie 5-3-1, Tsurugaoka, Oi-machi, Iruma-gun, Saitama F-term in Nisshin Flour Milling Co., Ltd. Basic Research Laboratory 4B046 LA07 LB01 LB10 LC01 LC09 LG16 LG30 LP01 LP69

Claims (3)

[Claims] 1. Raw noodle rice noodles containing tapioca starch. 2. The content of tapioca starch is 5 to 15 of rice flour.
The raw noodle rice noodle according to claim 1, which is in weight%. 3. A method for producing frozen raw noodles rice noodles, comprising freezing the raw noodles rice noodles according to claim 1 or 2.