JP2002281923A - Cooked noodle and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide both a cooked noodle simply loosened in a state thereof sprinkled with a noodle sauce when a consumer eats the noodle, and a method for producing the cooked noodle. SOLUTION: The method for producing the cooked noodle having the surface covered with a film of calcium alginate comprises formulating any of alginic acid, sodium alginate and an alginic acid propylene glycol ester with a noodle raw material, preparing noodle strips and boiling the prepared noodle strips in hot water containing calcium. The cooking is carried out by steaming the noodle strips with high-temperature steam.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to cooked noodles provided to consumers in a cooked state and a method for producing the same.

[0002]

2. Description of the Related Art In recent years, instant noodles that can be easily eaten simply by pouring noodle juice have been sold at stores such as convenience stores and gained popularity.

[0003] The cooked noodles used for such instant noodles are cooked in advance at a manufacturing plant, such as boiled, and then generally delivered to stores in a chilled state.

This instant noodle has the following problems.

[0005] That is, in the distribution stage of delivery, the noodle strings of the cooked noodles are bound together, and the cooked noodles are lumped together. There was a problem that it could not be loosened.

[0006] The conventional cooked noodles which are not easily unraveled as described above require time and effort to unravel, and the noodle strings are easily damaged, causing discomfort to consumers, and thus, instant noodle products. It is the cause of the decline in value.

Here, a technique of coating the surface of the noodle strings with calcium alginate has been disclosed in Japanese Patent Publication No. Sho 61-12662 (hereinafter, referred to as "Japanese Patent Publication No. 61-12662") in order to prevent the noodle strings from binding to each other.
"Literature").

In this technique, alginic acid is blended with the noodle raw material to form noodles so that the noodle strings of the raw noodles do not bind to each other, and then dipped in water containing a calcium salt to form calcium alginate on the surface of the raw noodles. This is a technique for forming a coagulable film. Further, the above-mentioned literature describes that formation of a film of calcium alginate prevents separation of a solid substance from a noodle tissue, and that noodles can absorb moisture even after a film is formed.

[0009]

However, noodles produced by this technique do not bind noodle strings at the stage of raw noodles, but after heating and cooking, they are stored at room temperature or refrigerated for a long time. It has been found from experiments by the inventor of the present application that wires are bound to each other.

Therefore, even if this technique is used, the above-mentioned problems of the conventional cooked noodles cannot be solved.

An object of the present invention is to provide a cooked noodle which can be easily unraveled with noodle juice when consumed by a consumer, and a method for producing the same.

[0012]

Means for Solving the Problems As a result of repeated studies based on the above experimental results, the inventor of the present application has found that the starch of the flour contained in the noodle strings is turned into α during the cooking of the noodle strings,
The converted starch was eluted out of the calcium alginate coating, and it was presumed that the gelatinized starch outside the coating caused the binding of the noodle strings. Then, based on the result of the consideration, if the gelatinized starch that causes the binding of the noodle strings of the cooked noodles is coated with calcium alginate, the binding of the noodle strings of the cooked noodles can be prevented. And reached the present invention.

[0013] In order to achieve the above-mentioned object, the cooked noodle according to claim 1 is characterized in that the surface is coated with a calcium alginate film.

According to a second aspect of the present invention, there is provided a method for producing cooked noodles, comprising mixing alginic acid, sodium alginate, or propylene glycol alginate into a raw material for noodles. The method is characterized in that the noodle strings are cooked in a state where the noodle strings are in contact with calcium to produce cooked noodles. According to the method for producing this cooked noodle,
In the process of boiling the noodle strings in hot water containing calcium, the starch α
And the formation of a calcium alginate film are performed simultaneously. Therefore, calcium alginate is generated on the surface of the noodle string that comes into contact with the hot water containing calcium, and a calcium alginate film can be formed outside the gelatinized starch.

[0015] Further, among the currently available cooked cooked noodles, there is a cooked noodle that is cooked by steaming using high-temperature steam, instead of boiled. . Regarding this type of cooked noodles, the calcium treatment cannot be applied to the noodles during cooking.

Therefore, the inventor of the present application has further studied and, in the course of boiling, if the unraveling property of the noodle strings can be improved by coating the starch to be gelatinized with calcium alginate, steaming or boiling is performed. It has been found that the unraveling property of cooked noodles can also be improved by performing a calcium treatment after heating, that is, after the starch is gelatinized, and the present invention has been accomplished.

That is, in order to achieve the above-mentioned object, the method for producing cooked noodles according to claim 4 is characterized in that any one of alginic acid, sodium alginate and propylene glycol alginate is blended into a raw material for noodles. After cooking the noodle strings, the noodle strings are immersed in water containing calcium to produce cooked noodles.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, noodles include udon, buckwheat, Chinese noodles, cold wheat, spaghetti and the like.

The calcium concentration of hot water or water containing calcium can be changed by changing the properties (viscosity, particle size, M / G ratio) and the amount of alginic acid, sodium alginate or propylene glycol alginate used in the present invention. By doing so, the texture of the noodles can be changed.

Furthermore, in the present invention, the cooking means
Heat cooking such as boiling in hot water or steaming with high-temperature steam.

[0021]

Hereinafter, embodiments of the present invention will be described.
The present invention is not limited to the following examples.

Incidentally, in the following description (Examples 1 to 3), Japanese Patent Publication No. Sho 61-1 described above as a comparative example
Boiled noodles manufactured based on the manufacturing method described in Japanese Patent No. 2662 (hereinafter, referred to as “prior art”) were used.

(Embodiment 1) "Udon" which is Embodiment 1 of the present invention will be described.

Sodium alginate 5 per kg of flour
g, that is, sodium alginate was blended so that the blending ratio was 0.5% with respect to flour, kneading water (20 g of sodium chloride dissolved in 330 ml of water) was added thereto, and the mixture was kneaded at normal pressure for 10 minutes. , The noodle dough was adjusted. This noodle dough was rolled three times with a roll mill to form a 2.5 mm thick noodle band, and a noodle string with a No. 10 cutting blade. Sago starch was used as the flour, and was evenly spread on the noodle strings to produce noodles. That is, a noodle string was prepared in which 5 g of sodium alginate was blended with ordinary noodle materials.

The noodles were boiled for 15 minutes in boiling water 10 times the amount of noodle strings in which 0.5% of calcium lactate was dissolved. Immediately after boiled, drained, washed in cold water for 15 seconds, and drained again.

The noodle strings washed and drained were put in a plastic bag, sealed while evacuating excess air, and left overnight in a refrigerator.

The noodle strings after refrigerated storage were taken out of the plastic bag, chilled with about 60% of the weight of the noodle strings (after refrigerated storage), and the noodles were loosened with chopsticks to observe the state. The reason why cold water is used is that cold noodle type instant noodles are assumed. At the time of loosening, chopsticks were inserted so as not to damage the noodle strings as much as possible, and the whole was lifted and loosened little by little, and the state until loosening was observed.

As a comparative example, after making noodles in the same manner as in Example 1, 100 g of the noodle strings were placed in
It was immersed in a solution prepared by dissolving 2.2 g of calcium lactate in 0 ml, and left in a thermostat at 25 ° C. for 60 minutes.

Thereafter, as described in the literature, the mixture was boiled with 10 times the volume of boiling water for 5 minutes, immediately drained, washed with cold water for 15 seconds, and then drained again.

The noodle strings washed and drained were put in a plastic bag, sealed while evacuating excess air, and left overnight in a refrigerator.

The noodle strings after refrigerated storage were taken out of the plastic bag, chilled with about 60% of the weight of the noodle strings (after refrigerated storage), and the noodles were loosened with chopsticks to observe the state. The reason why cold water is used is that cold noodle type instant noodles are assumed. At the time of loosening, chopsticks were inserted so as not to damage the noodle strings as much as possible, and the whole was lifted and loosened little by little, and the state until loosening was observed.

The results of comparison between the "udon" according to the first embodiment and the "udon" according to the prior art are as follows.

The udon manufactured using the prior art was sufficiently boiled for 5 minutes as described in the literature and showed a good texture, but the noodle strings after refrigerated storage had a slightly dull color tone. became.

On the other hand, the udon prepared by the method of the present invention shows a good texture which is almost the same as that of the prior art in the usual boiled time of 15 minutes, and the color tone of the noodle strings after refrigerated storage is good. It was still.

When the noodles were loosened by applying cold water, the noodles according to the prior art were in a dumpling shape because the noodle strings were stuck together and could not be loosened easily. In addition, if it was forcibly unraveled, some of the noodles were torn off, and the surface of the noodle strings became slightly rough. On the other hand, the noodles according to the present invention were easily disintegrated simply by putting chopsticks up and down several times and showed good loosening properties. There was no breakage of the noodle strings or roughening of the surface during unraveling.

(Embodiment 2) "Soba" which is Embodiment 2 of the present invention will be described.

Flour 1k mixed with buckwheat flour and flour at 4: 6
Then, 5 g of sodium alginate, that is, sodium alginate was blended so as to have a blending ratio of 0.5% with respect to the raw material powder, and 250 ml of water was added and kneaded under normal pressure for 10 minutes to prepare noodle dough. This noodle dough is rolled into a rolling mill 3
This was turned into a 1.5 mm noodle strip, and the noodle string was formed with a No. 20 cutting blade. Sago starch was used as the flour, and was evenly spread on the noodle strings to produce noodles. That is, a noodle string was prepared by mixing 5 g of sodium alginate with ordinary noodle raw materials.

The noodle strings were boiled in boiling water 10 times the amount of noodle strings in which 0.5% of calcium lactate was dissolved for 3 minutes. Immediately after boiled, drained, washed in cold water for 15 seconds, and drained again.

The washed and drained noodle strings were put in a plastic bag, sealed while bleeding excess air, and left overnight in a refrigerator.

The noodle strings after refrigerated storage were taken out of the plastic bag, chilled with about 60% of the weight of the noodle strings (after refrigerated storage), and the noodles were loosened with chopsticks to observe the state. The reason why cold water is used is that cold noodle type instant noodles are assumed. At the time of loosening, chopsticks were inserted so as not to damage the noodle strings as much as possible, and the whole was lifted and loosened little by little, and the state until loosening was observed.

As a comparative example, after making noodles in the same manner as in Example 2, 100 g of the noodle strings were put in water 1,000 ml at 25 ° C.
The solution was immersed in a solution prepared by dissolving 2.2 g of calcium lactate in 100 ml, and left in a thermostat at 25 ° C. for 60 minutes.

Since the time for boiled buckwheat is not specified in the literature, boil it with 10 times the volume of boiling water for 3 minutes, which is the usual boil time, immediately drain it, wash it in cold water for 15 seconds, and again Drained water.

The washed and drained noodle strings were placed in a plastic bag, sealed while bleeding excess air, and left overnight in a refrigerator.

The noodle strings after refrigerated storage were taken out of the plastic bag, chilled with about 60% of the weight of the noodle strings (after refrigerated storage), and the noodles were loosened with chopsticks to observe the state. The reason why cold water is used is that cold noodle type instant noodles are assumed. At the time of loosening, chopsticks were inserted so as not to damage the noodle strings as much as possible, and the whole was lifted and loosened little by little, and the state until loosening was observed.

The results of comparison between “soba” according to the second embodiment and “soba” according to the prior art are as follows.

The buckwheat prepared using the prior art showed a slightly firm and good texture even after boiled, but the noodle strings after refrigerated storage exhibited a whitish color tone with a slight loss of color. did.

On the other hand, in the buckwheat prepared by the method of the present invention, the texture after boiled was almost the same as that of the prior art, and the color tone after refrigerated storage was kept good.

When these noodles were loosened with cold water, both were relatively easily loosened. However, in the case of the conventional art, the noodle strings themselves were somewhat brittle, and it was noticeable that the noodle strings were broken during unraveling. On the other hand, in the case of the present invention, the noodles did not break and showed good looseness.

(Example 3) "Chinese noodle" which is Example 3 of the present invention will be described.

Sodium alginate 5 per kg of flour
g, that is, sodium alginate was blended so as to have a blending ratio of 0.5% with respect to flour, and kneaded water (10 g of brine, 10 g of salt, 0.4 g of colored powder in 320 ml) was added.
Was dissolved in water and kneaded under normal pressure for 10 minutes to prepare a noodle dough. Put this noodle dough in a roll rolling machine
The noodle band was turned into a 1.5 mm thick noodle band, and was made into a noodle string with a # 20 cutting blade. Sago starch was used as the flour, and was evenly spread on the noodle strings to produce noodles. That is, a noodle string was prepared by mixing 5 g of sodium alginate with ordinary noodle raw materials.

The noodle strings were boiled for 3 minutes in boiling water 10 times the amount of noodle strings in which 0.5% of calcium lactate was dissolved. Immediately after boiled, drained, washed in cold water for 15 seconds, and drained again.

The washed and drained noodle strings were placed in a plastic bag, sealed while evacuating excess air, and left overnight in a refrigerator.

The noodle strings after refrigerated storage were taken out of the plastic bag, chilled with about 60% of the weight of the noodle strings (after refrigerated storage), and the noodles were loosened with chopsticks to observe the state. The reason why cold water is used is that cold noodle type instant noodles are assumed. At the time of loosening, chopsticks were inserted so as not to damage the noodle strings as much as possible, and the whole was lifted and loosened little by little, and the state until loosening was observed.

As a comparative example, after making noodles in the same manner as in Example 3, 100 g of the noodle strings were put in water 1,000 ml at 25 ° C.
The solution was immersed in a solution prepared by dissolving 2.2 g of calcium lactate in 100 ml, and left in a thermostat at 25 ° C. for 60 minutes.

The boiled time of Chinese noodles is not specified in the literature, so boiled with 10 times the volume of boiling water for 3 minutes, which is the usual boil time, immediately drained, washed with cold water for 15 seconds, Drained again.

The washed and drained noodle strings were placed in a plastic bag, sealed while bleeding excess air, and left overnight in a refrigerator.

The noodle strings after refrigerated storage were taken out of the plastic bag, chilled with about 60% of the weight of the noodle strings (after refrigerated storage), and the noodles were loosened with chopsticks to observe the state. The reason why cold water is used is that cold noodle type instant noodles are assumed. At the time of loosening, chopsticks were inserted so as not to damage the noodle strings as much as possible, and the whole was lifted and loosened little by little, and the state until loosening was observed.

The results of comparison between the “Chinese noodle” according to Example 3 and the “Chinese noodle” according to the prior art are as follows.

The water-soluble pigment (color powder) was eluted from the Chinese noodles produced using the conventional technique during the calcium treatment, and the color tone of the noodle strings became distinctly whitish. The mealtime after the boil was good.

On the other hand, the Chinese noodles produced by the method of the present invention had very good texture and color tone after boiled.

When these noodles were loosened with cold water, the noodle strings according to the prior art were tightly bound together to form a dumpling, and chopsticks did not enter. If I tried to forcibly unravel it, it was broken off before it was loosened. On the other hand, the noodles according to the present invention were easily disintegrated only by inserting chopsticks several times, and showed very good loosening properties without cutting or roughening the noodles.

In the third embodiment described above, when making noodles, 5 g of sodium alginate was used as a raw material for the noodles.
It was confirmed that the same effect as in Example 3 was obtained even when the same amount of alginic acid or propylene glycol alginate was added instead of this sodium alginate.

As described in the above (Example 1) to (Example 3), when the present invention is compared with the prior art, the prior art requires a long-time water bath when performing calcium treatment. However, it was confirmed that the water-soluble components in the noodle strings were eluted in this step, which adversely affected the quality of the noodles. In particular, the water-soluble pigment (color powder) is eluted from Chinese noodles, so that the finished noodle strings are apparently whitish, and the commercial value is expected to decrease. Similarly, the color tone of the noodle strings in soba and udon was clearly different from the normal ones.

Further, the prior art assumes that eating is performed immediately after boiling, and does not assume storing and distributing after boiling. Therefore, the literature does not describe or discuss the binding of the boiled noodles at all, and as described in (Example 1) to (Example 3), the boiler according to the prior art is actually described. In the case of the noodles, the effect that the noodles did not bind even after the boiling could not be confirmed.

Next, (Example 4) to (Example 6) of the present invention in which heating and cooking is performed by steaming noodle strings with high-temperature steam will be described.

Since there is no description in the above-mentioned document regarding heating cooking of steaming, the following (Example 4)-
In each of (Example 6), a noodle string from which only sodium alginate was removed was produced at the same time, and this noodle string was subjected to the same treatment as in each example as a comparative example. Here, the cooking “steamed” was steamed and cooked according to the evaluation method of steamed noodles (Food Research Institute) specified by the Ministry of Agriculture, Forestry and Fisheries (the steaming time of only udon was changed).

(Embodiment 4) "Udon" which is Embodiment 4 of the present invention will be described.

5 kg of sodium alginate per 1 kg of flour
And kneading water (20 g of sodium chloride dissolved in 330 ml of water) was added and kneaded under normal pressure for 10 minutes to prepare a noodle dough. This noodle dough was rolled three times with a roll mill to form a 2.5 mm thick noodle band, and a noodle string with a No. 10 cutting blade. Sago starch was used as the flour, and was uniformly spread on the noodle strings.

[0069] The noodle strings were loosened in a steamer with sufficient steam, put into a thickness of about 2 cm, steamed for 15 minutes, taken out of the steamer and instantly immersed in water and loosened. After that, it was quickly drained (about 30 seconds during this time) and put again in a steamer and steamed for 10 minutes.

After steaming, the noodle strings were taken out, immersed in water containing 0.5% of calcium lactate for about 30 seconds, loosened, and drained.

Each noodle string which had been sufficiently drained was put in a plastic bag, sealed while evacuating excess air, and left overnight in a refrigerator.

The noodle strings after refrigerated storage were taken out of the plastic bag, chilled with about 60% of the weight of the noodle strings (after refrigerated storage), and the noodles were loosened with chopsticks to observe the difference in state. The use of cold water is intended for cold noodle-type instant noodles. When loosening, insert the chopsticks as much as possible without damaging the noodle strings, loosen it gradually while lifting the whole, and compared the state until it was loosened.

When the noodles after refrigerated storage were loosened with cold water, the noodle strings of the comparative example without sodium alginate were in a dumpling shape and could not be loosened easily. Also, some noodles were torn off when trying to loosen them. On the other hand, in the case of Example 4 to which sodium alginate was added, the noodles were easily disintegrated simply by putting chopsticks up and down several times, and exhibited good looseness. The noodle strings did not break during unraveling.

(Embodiment 5) "Soba" which is Embodiment 5 of the present invention will be described.

Flour 1k mixed with buckwheat flour and wheat flour at 4: 6
g with 5 g of sodium alginate and 250 ml of water
Was added and kneaded under normal pressure for 10 minutes to prepare noodle dough.
This noodle dough is rolled three times on a rolling mill to a thickness of 1.5 mm.
And a noodle band with a No. 20 cutting blade. Sago starch was used as the flour, and was uniformly spread on the noodle strings.

[0076] The noodle strings were loosened in a steamer with sufficient steam, put in a thickness of about 2 cm, steamed for 3 minutes, taken out of the steamer and instantly immersed in water to loosen. After that, it was quickly drained (about 30 seconds during this time) and again put into a steamer and steamed for 4 minutes.

After steaming, the noodle strings were taken out, immersed in water containing 0.5% of calcium lactate for about 30 seconds, loosened, and drained.

After steaming, each noodle string that had been sufficiently drained was put in a plastic bag, sealed while evacuating excess air, and left overnight in a refrigerator.

The noodle strings after refrigerated storage were taken out of the plastic bag, chilled with about 60% of the weight of the noodle strings (after refrigerated storage), and the noodles were loosened with chopsticks to observe the difference in state. The use of cold water is intended for cold noodle type instant noodles. When loosening, insert the chopsticks as much as possible without damaging the noodle strings, loosen it gradually while lifting the whole, and compared the state until it was loosened.

When the noodles after refrigerated storage were loosened by applying cold water, those of the comparative example to which no sodium alginate was added were slightly hard to loosen, and those which were broken during the loosening were conspicuous. On the other hand, in the case of Example 5 to which sodium alginate was added, the noodles did not break and showed good loosening properties.

(Example 6) "Chinese noodle" which is Example 6 of the present invention will be described.

5 kg of sodium alginate per 1 kg of flour
And kneaded water (10 g of kansui, 10 g of salt)
g, 0.4 g of colored powder dissolved in 320 ml of water) and kneaded under normal pressure for 10 minutes to prepare a noodle dough. This noodle dough was rolled three times with a roll mill to form a 1.5 mm thick noodle strip, and a noodle string was formed with a No. 20 cutting blade. Sago starch was used as the flour, and was uniformly spread on the noodle strings.

[0083] The noodle strings were loosened in a steamer with sufficient steam, put into a thickness of about 2 cm, steamed for 3 minutes, taken out of the steamer and instantly immersed in water to loosen. After that, it was quickly drained (about 30 seconds during this time) and again put into a steamer and steamed for 4 minutes.

After steaming, the noodle strings were taken out, immersed in water containing 0.5% of calcium lactate for about 30 seconds, loosened, and drained.

Each noodle string that had been sufficiently drained was put in a plastic bag, sealed while bleeding excess air, and left overnight in a refrigerator.

The noodle strings after refrigerated storage were taken out of the plastic bag, chilled with about 60% of the weight of the noodle strings (after refrigerated storage), and the noodles were loosened with chopsticks to observe the difference in state. The use of cold water is intended for cold noodle type instant noodles. When loosening, insert the chopsticks as much as possible without damaging the noodle strings, loosen it gradually while lifting the whole, and compared the state until it was loosened.

When the noodles after refrigerated storage were loosened by applying cold water, the comparative examples without sodium alginate had a tendency that the noodle strings were tightly bound together to form a dumpling, and in many cases, the noodles were torn off during unraveling. . On the other hand, in the case of Example 6, the noodles were easily disintegrated only by inserting chopsticks several times, and showed very good loosening properties.

In the above (Example 4) to (Example 6), when making noodles, 5 g of sodium alginate was added to the raw material of the noodles. Instead of this sodium alginate, the same amount of alginic acid or alginic acid was used. It was confirmed that the same effect was obtained even when propylene glycol ester was blended.

As described above, (Example 1) to (Example 3)
In the case of boiled noodles, by forming a film of calcium alginate simultaneously with the heat treatment, pregelatinized starch was coated on the surface, and binding of the noodle strings could be prevented. In addition, in (Example 4) to (Example 6), the calcium treatment was performed after cooking, but the noodle band surface was also processed by this method in the same manner as in (Example 1) to (Example 3). Was coated with calcium alginate, and it was confirmed that good looseness was obtained.

In the case where the noodle strings before boiling are formed in advance with calcium alginate, the pregelatinized starch elutes out of the calcium alginate when the noodle strings are heated. Cannot be prevented. However, in the production method according to the present invention in which the coating with calcium alginate is carried out simultaneously with or immediately after cooking, the binder substance is not contacted to coat the gelatinized starch itself, and as a result, the noodle strings Each will show good loosening properties.

As described above in (Example 1) to (Example 6), if the formation of a film on the surface of the noodle strings with calcium alginate was simultaneous with or immediately after the heating, it was refrigerated. It was confirmed that the looseness of cooked noodles was improved.

[0092]

As described above, according to the present invention, it is possible to provide a cooked noodle which can be easily unraveled with noodle juice when the consumer eats, and a method for producing the same.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Kumiko Sakai F-term (reference) in Kimitsu Chemical Industry Co., Ltd. 15-4 Uchikanda 2-chome, Chiyoda-ku, Tokyo 4B046 LA01 LB06 LC11 LG03 LG18 LP38 LP55

Claims (5)

[Claims] 1. Heat-cooked noodles characterized in that the surface is coated with a film of calcium alginate. 2. Noodles prepared by blending any one of alginic acid, sodium alginate, and propylene glycol alginate into a noodle raw material, and heating the noodle strings in a state where calcium is in contact with the noodle strings to cook the noodle strings. A method for producing cooked noodles, comprising the steps of: 3. The method for producing cooked noodles according to claim 2, wherein the cooking is boiling the noodle strings in hot water containing calcium. 4. A noodle string is prepared by blending any of alginic acid, sodium alginate, and propylene glycol alginate into a noodle raw material, and the noodle string is cooked, then immersed in water containing calcium and cooked. A method for producing cooked noodles, comprising producing noodles. 5. The method for producing cooked noodles according to claim 4, wherein the cooking is performed by steaming the noodle strings with high-temperature steam.