JP2002176941A - Grain flour processed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a grain flour processed food improved in a surface condition, gloss, resilience, feeling of passing through the throat, turbidity, and the like, after a process of steaming or boiling and cooking with oil, causing slight outflow of grain flour when subjected to a process of steaming or boiling and capable of being circulated and preserved at a low temperature like refrigerating/freezing, and to provide a method for producing the processed food. SOLUTION: This grain flour processed food contains water-soluble carrageenan in the grain flour. The method for producing the grain flour processed food is characterized by mixing the water-soluble carrageenan with grain flour.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed flour food with improved texture and a method for producing the same. In detail, in the processed flour to be steamed or boiled, the state of the surface of the processed flour after boiled or boiled, gloss,
The present invention relates to a processed flour food, which has improved elasticity when eaten, throat-drinking, etc., has less flour during steaming or boiling, and can be distributed and stored at low temperatures such as refrigeration and freezing, and a method for producing the same. .

[0002]

2. Description of the Related Art As many processed flour foods such as noodles, dumplings, rice cakes, bread and the like are overflowing on the market, it is required to obtain processed flour foods having a characteristic texture. BACKGROUND ART In recent years, processed flour foods to be steamed or boiled have been desired to have elasticity and a crisp texture while having appropriate hardness, and various methods have been proposed.

[0003] For example, a method of adding carrageenan to raw materials to change the texture of noodles (Japanese Patent Application Laid-Open No. 61-122)
58) A method of adding a substance selected from a carrageenan-containing substance, a protein-containing substance and a polysaccharide-containing substance to obtain a strong noodle (Japanese Patent Application Laid-Open No. 5-252886), in order to improve the texture when boiled. A method of blending a specific range of durum flour or durum flour semolina (Japanese Patent No. 2968991), a food having a rice cake-like texture containing starch containing amylopectin as a main component and a thickening polysaccharide (JP-A-11-75745), A method for adding a chain starch-degrading enzyme and a gelling agent for preparing rice cake
0651) and the like.

[0004] However, in these methods, it is not possible to obtain a processed flour food having the desired texture, or it may be necessary to store the flour under refrigerated / frozen storage conditions for long-term storage of the product, depending on the storage conditions. However, there are problems such as aging and loss of proper texture.

[0005] Further, in the processed flour food in the conventional method, when a large amount of processed flour food is steamed or boiled in a factory or the like, especially when boiled in boiling water, the flour or the like flows out, and the flour or the like frequently flows out. It is necessary to change the water, which hinders continuous operation of the factory, and also at home,
There was also a problem that the soup becomes cloudy when eating soup containing processed flour such as udon or ramen.

[0006]

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and has been described in view of the state of surface, gloss,
It is an object of the present invention to provide a processed flour food with improved elasticity, throat, etc., with less outflow of flour during steaming or boiling, and which can be distributed and stored at low temperatures such as refrigeration and freezing.

[0007]

Means for Solving the Problems The present inventors have well-balanced factors related to the appearance and texture of processed flour foods, such as surface condition, gloss, elasticity when eaten, and throat. Aiming to develop flour-processed foods with reduced flour out when boiled or steamed,
As a result of diligent studies day and night, they found that a flour-processed food obtained by adding water-soluble carrageenan to flour can achieve the above object. The present invention is a processed flour food product completed based on these findings, and a processed flour food product characterized by adding water-soluble carrageenan and a method for producing the same.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The processed flour food of the present invention is characterized by adding water-soluble carrageenan.

The water-soluble carrageenan used in the present invention is
It has the property of being completely dissolved in water by being mixed with water and, if necessary, by stirring using an optional stirring means such as a whisk. The water-soluble carrageenan referred to in the present invention is not particularly limited as long as it has the above properties, and any of them can be used, but it is preferable that it has at least one of the following properties. In particular, a water-soluble carrageenan having all of the following properties is preferable.

(1) It is dissolved in at least 50 ° C. water. Conventionally known general-purpose carrageenans are those that do not dissolve in water unless heated to 80 ° C. or lower, but the water-soluble carrageenans used in the present invention are at least 50 ° C. or lower, more specifically 5 to 40 ° C. water. Can be dissolved. That is, the water-soluble carrageenan used in the present invention is 18
It can be dissolved in water having a normal water temperature of about 25 ° C.

(2) The 2.5% by weight aqueous solution does not gel at 25 ° C. Conventionally known general-purpose carrageenan is such that a 2.5% by weight aqueous solution thereof gels at 25 ° C. On the other hand, the water-soluble carrageenan used in the present invention is characterized in that it does not gel at 25 ° C. in the state of a 2.5% by weight aqueous solution, and both can be clearly distinguished in this respect. is there.

(3) Either the i-type or the κ-type, or a mixture thereof. In carrageenan,
There are usually three types of carrageenans, i-carrageenan, kappa-carrageenan and λ-carrageenan. Examples of the carrageenan used in the present invention include ι-type and κ-type. These may be used alone as the carrageenan of the present invention, or two or more thereof may be used in combination. Preferably, ι-type carrageenan. This is because processed flour foods having favorable elasticity can be prepared by using ι-type carrageenan.

(4) Calcium ions are contained at a ratio of 0.1% by weight or less. The ratio of calcium ions contained in the water-soluble carrageenan used in the present invention to the conventionally known general-purpose carrageenan is at most about 0.1% by weight, preferably 0.05% by weight or less. is there.

The water-soluble carrageenan used in the present invention has a 1.5% by weight solution having a viscosity of 2000 mPa.s at 25 ° C.
Or less, preferably 1500 mPa or less.

The above (1) to (10) used in the present invention.
The water-soluble carrageenan having at least one property of (4) is commercially available, and is, for example, "Gerrich No. 3" manufactured by San-Ei Gen FFI Co., Ltd.
And the like.

[0016] In the present invention, the processed flour foods are steamed,
A processed flour that is boiled or oiled. For example, udon, fried noodles, pasta noodles, soba, Chinese noodles, cold noodles, rice cakes, dumplings, shiratama dumplings, sesame dumplings, Chinese buns, bagel bread, shumai, etc., among others, from the viewpoint of imparting a favorable texture Noodles such as udon, fried noodles, pasta noodles, Chinese noodles, and cold noodles are particularly desirable as applicable foods.

Flour as referred to in the present invention includes flour such as light flour, medium flour, semi-strong flour, strong flour, durum flour; rice flour; buckwheat flour; corn flour; barley, rye,
Barley flour such as pigeon barley; legume flour such as soybean flour; The flour referred to in the present invention may also include starches. Any starch may be used as long as it is generally used in the production of foods, and cereals, starch isolated from cereals, or separated starch is subjected to treatments such as gelatinization, oxidation, esterification, etherification, and hydrolysis. Modified starch. Specifically, wheat flour starch, mung bean starch, potato starch, tapioca starch, rice starch, waxy corn starch,
Sweet potato starch and their modified starches (eg, dextrin, α-starch, oxidized starch, soluble starch, etc.). Depending on the type of flour-processed food to be produced, these flours can be used alone or in an appropriate combination of two or more. The mixing ratio when two or more types of flour are used in combination is not particularly limited, and can be appropriately determined according to the use of the processed flour food.

Further, the raw material of the processed flour food of the present invention includes:
In addition to flour and water-soluble carrageenan, if necessary, proteins, sugars, sweeteners, oils and fats, thickening polysaccharides, coloring agents,
Seasonings, flavoring agents, flavoring agents, emulsifiers, antioxidants, preservatives, calcium, vitamins, surfactants, cans, and the like can be used.

For example, as long as the effect of water-soluble carrageenan is not inhibited, the carrageenan may be mixed with other substances (thickening polysaccharides), and as other substances, seaweed extracts such as alginic acid, gati gum, agar, etc .; tara gum, guar gum , Locust bean gum, plant seed mucilage such as tamarind seed polysaccharide; plant-derived mucilage such as karaya gum, tragacanth gum, pectin, glucomannan, furceleran, etc .; Examples include mucilage, methylcellulose, propylene glycol and the like.

Although the amount of the water-soluble carrageenan used in the present invention cannot be unconditionally determined according to the type of processed flour food, etc., it is usually 0.3 to 5 parts by weight per 100 parts by weight of flour.
The range of parts by weight can be mentioned. If the amount is less than 0.3 part by weight, the effect is lower than in the case where the amount is more than 0.3 part by weight.

The water-soluble carrageenan used in the present invention may be added to the processed flour food in any state of powder, a paste-like substance dissolved in a small amount of water, and an aqueous solution. The method of addition to the flour is not particularly limited, and may be directly added to the raw material of processed flour such as flour and mixed, or may be dispersed or dissolved in all or a part of the water or the like contained in the formulation and mixed. Can also be added. Further, in the form of an aqueous solution, it can be applied to the surface of processed flour food or sprayed.

The preparation of processed flour foods can be carried out using a conventionally known method and a known apparatus. For example, in the production of noodles among flour-processed foods, the water-soluble carrageenan of the present invention is added to the raw material of the flour-processed food in the form of a powder or an aqueous solution and mixed, and the water content of the admixture is 20 to 5%.
Water is added so as to be in a range of 0% by weight, and kneaded to prepare a dough for processed flour food. The step of mixing and kneading the water-soluble carrageenan of the present invention in powdered or liquid form with a processed flour food material and kneading the mixture is preferably performed at 15 to 30 ° C, preferably at ordinary temperature. Next, the kneaded mixture is processed into an appropriate thickness according to a conventional method. The obtained dough for processed flour is heat-treated by a known method such as boiling or steaming with saturated steam or boiling in hot water. The heat treatment time varies depending on the type of the processed flour food and the method of the heat treatment, and cannot be specified unconditionally.

[0023]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to the following examples and experimental examples, but the present invention is not limited to these examples. In addition, "*" in an Example shows Saneigen FFI Co., Ltd. product.

Examples 1-2 (preparation of chilled and frozen udon)
In the proportions shown in Ltd.) Table 1 Water-soluble carrageenan and generic carrageenan the (iota-carrageenan) were formulated into noodle ingredients.

More specifically, powdered flour and water-soluble carrageenan ("Gel Rich No. 3") are mixed in advance, and kneading water in which cold water and salt are mixed is prepared separately. While mixing the flour and the water-soluble carrageenan powder using a universal mixer, the kneading water was slowly added thereto, and then stirring and mixing were continued for 12 minutes. Next, the mixture was roughly compounded into a noodle band using a noodle making machine (manufactured by Higuchi Noodle Machine Co., Ltd.), and further compounded and rolled to prepare a 1.5 mm thick noodle band. The obtained noodle band was made into a noodle string with a # 10 cutting blade and cut into a length of about 40 cm. This was boiled in boiling water for 10 minutes. After the boiled noodles were drained, they were refrigerated at 4 ° C for 16 hours and frozen at -38 ° C for 2 hours to prepare refrigerated and frozen udon. (Examples 1 and 2) As a comparison, general-purpose carrageenan (ι-carrageenan:
Refrigerated and frozen noodles were prepared under the same conditions except that 10 g of "carrageenin CSI-1") was added instead of water-soluble carrageenan and that no carrageenan was used. (Comparative Examples 1-4)

[0026]

[Table 1] (Unit: g)

Properties of Refrigerated and Frozen Udon The noodles obtained in Examples 1 and 2 were stored in chilled udon for 1 minute, frozen and stored udon for 1 minute and 30 seconds in boiling hot water. I cooked boiled udon. The obtained boiled udon was visually evaluated and eaten by eight skilled panelists, and the state of the surface of the udon, gloss, hardness, viscoelasticity, throbbing, returning, and the turbidity of water when boiled were evaluated. .

Table 2 shows the results of the above evaluation.

[0029]

[Table 2] (Evaluation of prepared udon)

The evaluation criteria are shown below. The state of the udon surface refers to whether or not the state of the udon surface is smooth. The smoother the udon, the better, and the rougher, the worse. The gloss refers to the state of gloss when the udon is viewed, and the glossiness and transparency of the udon are regarded as superior. Hardness indicates the hardness when eaten, and the harder the material, the better. The term “viscoelasticity” refers to a feeling of elasticity when eaten, and the better the elasticity, the better. The term “throat” refers to the feeling of passing through the throat when eating, and the better the feeling of “tsurutsu” is obtained, the better. The return condition means the condition of the boiled udon when it is boiled, and the slower the condition, the better. Specifically, after boiling, they were placed in hot water for 5 minutes, 10 minutes, 15 minutes, and 20 minutes, and the state of each growth was measured and evaluated. The turbidity of water when boiled refers to the turbidity of water when boiled (after storage) before eating, and the less turbidity, the better.

Explanation of Evaluation Items ×: Inferior △: Normal ○: Excellent ◎: Very Excellent

As is evident from the results in Table 2 above, the use of the water-soluble carrageenan of the present invention reduces the state of the surface of the udon, gloss, viscoelasticity, throbbing, returning, and turbidity of water when boiled. Was shown to be significantly improved. Regarding the udon to which the general-purpose carrageenan of Comparative Example 1 and Comparative Example 3 was added, the hardness became harder than that of the example, but the texture became fragile and brittle, and was not preferable as a texture. Did not. In particular, in the condition of the return, in the example using water-soluble carrageenan, even after 15 minutes, it had less spread and had an excellent texture. In the comparative example using general-purpose carrageenan, after 5 minutes. Until then, there was little spread and the texture remained, but after 10 minutes it had grown and was in a dull state.

When preparing noodle bands, Examples 1 and 2 using water-soluble carrageenan have a higher degree of binding of the noodle bands as compared with the comparative example using general-purpose carrageenan, so that the noodles can be expanded. It did not cut.

Example 2: Hardness and elasticity test of udon In order to examine the hardness and elasticity of the noodles, the noodles of Example 1, Comparative Examples 1 and 2 were tested for tensile strength (when the noodles were pulled). The maximum load: the higher the value of the tensile strength, the harder the noodle quality tends to be.) And the elongation distance (elongation when pulling the noodles: the longer the elongation distance, the more elastic the noodle quality) was measured.

In measuring the tensile strength and the extension distance,
Udon that has been refrigerated and boiled for 1 minute is used, and the measuring device is Instron (INSTRON MODE).
L4500). The measurement conditions are Wei
ght: 10 N, distance between jackets: 50 mm, jacket moving speed: 180 mm / min, and the jacket used was a jacket for measuring physical properties of noodles.

Each sample was measured five times and the average of three close values was taken as the measured value. Table 3 shows the results of tensile strength and extension distance.

[0037]

[Table 3] (Measurement of tensile strength and extension distance)

In the measurement results of tensile strength and elongation distance, the maximum load (hardness of the noodles) was determined using the water-soluble carrageenan (Example 1), the general-purpose carrageenan (Comparative Example 1), and the non-added carrageenan (Comparative Example 1). It was not much different from Example 2).

As for the extension distance (elasticity), it is shown that Example 1 is stretched better than Comparative Examples 1 and 2, and Example 1 has an elasticity while having an appropriate hardness. It was shown that there is.

Example 3 Chinese noodles: (fried noodles, frozen noodles) Water-soluble carrageenans and general-purpose carrageenans (ι-carrageenans) at the ratios shown in Table 4 were blended into the raw materials of the Chinese noodles.

Specifically, flour, starch, gluten, and water-soluble carrageenan ("Gel Rich No. 3") are powder-mixed, and kneading water prepared by separately mixing water, cold water and salt is prepared. While kneading the flour, starch, gluten, and water-soluble carrageenan using a universal mixer, the kneading water was slowly added thereto, followed by stirring and mixing for 12 minutes. Then, using the noodle making machine (manufactured by Higuchi Noodle Machine Co., Ltd.), the mixture was roughly compounded into a noodle band, and further,
Rolling was performed to prepare a 1 mm thick noodle belt. The obtained noodle belt was cut into a length of about 40 cm with a # 20 cutting blade to obtain a noodle string.

The obtained noodle strings were steamed with steam at 100 ° C. for 3 minutes, and the steamed noodle strings were fried at 150 ° C. for 1 minute and 30 seconds. After sufficiently removing the oil of the fried noodles, the noodles were allowed to stand at room temperature for 16 hours to prepare Chinese noodles (fried noodles). (Example 3) Chinese noodles (frozen noodles) obtained by boiling the obtained noodle strings in boiling water for 1 minute, draining the water, and then freezing at -38 ° C for 2 hours.
Was prepared. (Example 4) As a comparison, general-purpose carrageenan (ι-carrageenan:
Chinese noodles (fried noodles: Comparative Examples 5 and 6) and Chinese noodles (frozen noodles) under the same conditions except that 10 g of carrageenan CSI-1) was added instead of water-soluble carrageenan, and that of no addition was used. Noodles: Comparative Examples 7 and 8) were prepared.

[0043]

[Table 4] (Unit: g)

Properties of Chinese noodles The Chinese noodles obtained in Example 3 were boiled at room temperature for 2 minutes for Chinese noodles (fried noodles) and 3 minutes for frozen Chinese noodles (frozen noodles). It was boiled in hot water to prepare boiled noodles. The obtained boiled noodles were visually evaluated and eaten by eight skilled panelists, and the state of the surface of the Chinese noodles, gloss, hardness, viscoelasticity, throat, return, and water turbidity when boiled were evaluated. did.

Table 5 shows the results of the above evaluation.
For evaluation criteria, refer to “Evaluation of prepared udon”
Is the same as

[0046]

[Table 5] (Evaluation of prepared Chinese noodles)

As is evident from the results shown in Table 5, the use of the water-soluble carrageenan of the present invention allows the state of the surface of the Chinese noodles, gloss, viscoelasticity, relaxation, reversion, and water turbidity when boiled. Was shown to be significantly improved. Regarding the Chinese noodles to which the general-purpose carrageenan of Comparative Example 5 and Comparative Example 7 was added, the hardness was harder than that of the example, but the texture was rough and brittle, and the texture was favorable. Was not. In addition, when preparing a noodle belt, Examples 3 and 4 using water-soluble carrageenan had a higher degree of binding of the noodle belt than the comparative example using general-purpose carrageenan, and were used to extend Chinese noodles (rolling). Never cut.

In addition, there is no difference in the state of the surface of the Chinese noodles, gloss, firmness, viscoelasticity, throat, return, turbidity of water when boiled, etc. between those stored at room temperature and those stored frozen. Also showed that it can be stored frozen.

Example 4 Raw Pasta <Prescription> Flour 1000 g Water-soluble carrageenan 10 g (Gel Rich No. 3) Whole egg 200 g Oil 10 g Salt 8 g Water 18 g

While mixing the flour, oil and water-soluble carrageenan with a universal mixer, add salt and brine dissolved in water and mix for 15 minutes. The obtained flour mixture is subjected to a roughening process using a noodle-making machine, then combined, aged at room temperature for 3 hours, and then rolled, cut out (cutting blade # 5, thickness 1.0 mm), and raw pasta noodles are cut. Obtained. The obtained pasta noodles were boiled at 98 ° C. for 2 minutes in a shank. The boiled raw pasta noodles were washed with water, drained, and rapidly frozen.

When the fresh pasta noodles after freezing were evaluated by boiling them in boiling hot water for 3 minutes, the surface condition and appearance of the fresh pasta noodles were excellent. In addition, the raw pasta noodles were excellent in hardness, elasticity, throat and return when eating the noodles. Also,
Almost no flour outflow was observed before boiling and after freezing.

Example 5 Gnocchi <Formulation> 900 flour flour 900 g starch 100 g gluten 60 g water-soluble carrageenan 10 g (gel rich No. 3 *) xanthan gum 3 g (San Ace *) trehalose 70 g (Treha: Hayashibara Co., Ltd.) salt 30 g seasoning 54 g mashed potato 200g Whole egg 150g Water 1600g

After the mashed potato and water are first mixed, the remaining ingredients are stirred and mixed with a universal mixer at 63 rotations for 1 minute, followed by casing. This was steamed in a convection oven at 98 ° C. for 20 minutes, cooled to room temperature, and then sliced to a width of 5 mm to prepare.

When the appearance of the prepared gnocchi was evaluated, it was found that the state of the gnocchi surface and the gloss were excellent. In addition, the hardness, elasticity, throat, and return when eating gnocchi were excellent. No flour spills were found in the steam in the convection oven.

Example 6 Cold noodles <Formulation> Wheat flour 30 kg Starch 70 kg Water-soluble carrageenan 1 kg (gel rich No. 3 *) Gluten 3 kg Salt 1 kg Kansai 1 kg Water 42 kg

While mixing wheat flour, starch, water-soluble carrageenan, and gluten with a universal mixer, add salt dissolved in water and kansui and mix for 12 minutes. The obtained flour mixture was subjected to a compounding process four times with a noodle making machine,
Degassing was performed. After deaeration, the mixture was aged at room temperature for 1 hour, then rolled and cut out (cutting edge # 20, length about 40 cm) to obtain cold noodles. The obtained cold noodles were heated at 98 ° C with
Boiled for a minute. The boiled cold noodles were washed with water, drained, and rapidly frozen.

After the frozen noodles were boiled in boiling hot water for 3 minutes and then fastened with iced water, and evaluated, it was found that the surface condition of the cold noodles and their appearance were excellent. Met. In addition, hardness, elasticity when eating cold noodles,
It was also excellent in terms of throat and return.
In addition, even when boiled before and after freezing, almost no flour outflow was observed.

Example 7 Buckwheat <Prescription> Example (g) Comparative Example (g) Buckwheat flour 500 500 Flour 500 500 Water-soluble carrageenan 10 (gel rich NO.3 *) Salt 30 30 Water 400 400

A powder mixture of buckwheat flour, flour and water-soluble carrageenan (“Gel Rich No. 3”) is prepared, and kneading water prepared by separately mixing cold water and salt is prepared. While mixing the flour and the water-soluble carrageenan powder using a universal mixer, the kneading water was slowly added thereto, and then stirring and mixing were continued for 12 minutes. Next, the mixture was roughly compounded into a noodle band using a noodle making machine (manufactured by Higuchi Noodle Machine Co., Ltd.), and further compounded and rolled to prepare a 1.5 mm thick noodle band. The obtained noodle band was made into a noodle string with a # 20 cutting blade and cut into a length of about 40 cm. This was boiled in boiling water for 1 minute and 30 seconds, then closed in iced water, and the obtained buckwheat (Example: water-soluble carrageenan-added section) was evaluated. Also, under the same conditions except that water-soluble carrageenan was added, buckwheat (comparative example: no added group) was prepared and evaluated.

As a result of the evaluation, as shown in FIG. 1 (water-soluble carrageenan-added section) and FIG. 2 (non-added section), the state of the buckwheat surface and the appearance of luster were excellent. Further, at the time of production, in the examples, the noodle band and the noodle band were not cut off in the middle when preparing the noodle band and the noodle band. When the wire was prepared, the wire was broken and became unsightly.

[0061]

FIG. 1 Example: Water-soluble carrageenan added area

[0062]

[Figure 2] Comparative example: no additive

In addition, the hardness, elasticity, throat, and return of eating soba were significantly superior to those of the comparative example.

Example 8 (Bagel bread) <Formulation> Powerful powder 1000 g Water-soluble carrageenan 10 g (gel rich NO.3 *) Salt 20 g Super white sugar 75 g Salad oil 30 g Raw yeast 20 g Malt extract 2 g Seasoning oil 1 g Fresh water (11 ° C.) 550 g

A powder mixture of strong flour, water-soluble carrageenan, common salt and white sugar is mixed. Also, dissolve raw yeast in Shimizu,
Put into a universal mixing stirrer bowl, add the malt extract and mix. Add the powdered mixture of the strong flour, water-soluble carrageenan, salt, and white sucrose that were previously mixed, stir at low speed (63 rpm) for 3 minutes, and then add a mixture of salad oil and bullet oil. Stir at medium speed (107 rpm) for 2 minutes. After stirring, the dough is rounded to 90 g each, fermented in a room at a humidity of 70% and a temperature of 30 ° C. for 40 minutes, and then left in a refrigerator for 1 hour. After standing, the dough prepared above is boiled for 4 minutes with a solution obtained by boiling fresh water, adding a malt extract (about 30 g of malt extract per 1 L of hot water) and mixing. Arrange them on a dish and drain well,
The beaten egg is spread on the surface and baked at 205 ° C. for 35 minutes to obtain bagel bread.

The resulting bagel bread was very smooth in appearance, and when eaten, had a moist texture with moderate elasticity and moderate hardness.

Example 9 (Shiratama Dango) <Prescription> Shiratama Flour 100g Water-soluble Carrageenan 1g (Gel Rich No. 3 *) 88.5g Water

After mixing shiratama flour, water-soluble carrageenan and water, the mixture is shaped into a disc so as to have a weight of about 10 g each. After floating in boiling hot water, the mixture was boiled for another 2 minutes and then cooled with ice water to obtain a white ball dumpling. After cooling, the water was well drained, and then the shiratama dumpling was refrigerated at 4 ° C for 10 hours.

When the appearance of the shiratama dumplings stored under refrigeration was evaluated, the surface condition and the appearance of the shiratama dumplings were excellent. In addition, the hardness due to aging when eating Shiratama Dango was not seen, and the hardness, elasticity, and throat were excellent. No outflow of shiratama flour was observed when the shiratama dumpling was boiled.

Example 10 ( Suiton ) <Formulation> Soft flour 200 g Water-soluble carrageenan 1 g (carrageenin CSI-2 *) Locust bean gum 1 g Seasoning 1 g Soup 1000 cc Vegetable appropriate amount

After mixing the flour, water-soluble carrageenan, locust bean gum and water, the mixed raw materials are shaped to about 10 g each. Vegetables were put into a soup and brought to a boil. Then, the shaped raw materials were put into the soup.

When the appearance of the finished watermelon was evaluated, the surface condition of the watermelon and the appearance of the watermelon were excellent. Also, after eating Suinto,
The hardness, elasticity, and throat were excellent.
No flour spilled into the soup when boiling the water.

[0073]

According to the present invention, the surface condition after steaming or boiling treatment is smooth, has a glossy and transparent gloss, has a feeling of elasticity when eaten, and has a "smooth" appearance. There is a throat, slow growth when boiled, less flour out during steaming or boiling, less turbidity in boiled water, and can be distributed and stored at low temperatures such as refrigeration and freezing. Flour processed food can be provided.

──────────────────────────────────────────────────の Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI theme coat ゛ (Reference) A23L 1/16 A23L 1/16 CF Z 1/48 1/48 F Term (Reference) 4B014 GL11 4B023 LC05 LE30 LK01 LK08 4B032 DB01 DK14 DP54 4B036 LF19 LH11 LH22 LH30 LP01 LP19 LP24 4B046 LA02 LA04 LA05 LA06 LB01 LB07 LB09 LB10 LC01 LG15

Claims (4)

[Claims] 1. A processed flour food, characterized by adding water-soluble carrageenan. 2. The water-soluble carrageenan according to the following (1)-
(4): (1) soluble in water at least 50 ° C. or less (2) 2.5% by weight aqueous solution does not gel at 25 ° C. (3) ι- or κ- or a mixture of both The processed flour food according to claim 1, characterized in that the food has at least one property of (4) a calcium ion content of 0.1% by weight or less. 3. The processed flour food according to claim 1, wherein the processed flour food is noodle. 4. A method for producing a processed flour food, comprising adding water-soluble carrageenan.