JP2005318832A - Unboiled noodle or half-boiled noodle, hot-water restoration vessel applicable to store the noodle, and method for producing the noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide unboiled noodles or half-boiled noodles eatable only through restoration with hot water so as to be readily eatable: to provide a method for producing the noodles: and to provide a hot-water restoration vessel applicable to store the unboiled noodles. <P>SOLUTION: The unboiled noodles or half-boiled noodles to be restored with hot water contain 18-36 wt.% of hydroxypropylated tapioca starch having the etherifying substitution degree of 0.08-0.15. The method for producing the unboiled noodles or the half-boiled noodles for hot-water restoration comprises a process of formulating 25-50 wt.% of the hydroxypropylated tapioca starch having the etherifying substitution degree of 0.08-0.15 to the total weight of the raw materials of the unboiled noodles or the half-boiled noodles. The hot-water restoration vessel is charged with the unboiled noodles or the half-boiled noodles, and an apparent bulk density inside the vessel is 0.25-0.45g/cm<SP>3</SP>. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention is a raw noodle for hot water or semi-raw noodles containing hydroxypropylated tapioca starch having an etherification substitution degree of 0.08 to 0.15, a method for producing the noodle, and a bulk density in the hot water container is 0.00. The present invention relates to a raw or semi-raw noodle for hot water reconstitution of 25 to 0.45 g / cm ³ , a method for producing the noodle, and a hot water reconstitution container that can store the noodle produced by the production method.

  In recent years, demand for raw noodles such as Chinese noodles, buckwheat noodles, udon noodles, and semi-raw noodles has been increasing with increasing consumer-oriented needs. Also in the field of cup noodles, various companies are developing noodles that have a taste and texture close to that of raw noodles while having a ready-to-eat property, such as the development of “raw type” noodles.

  Here, the raw noodles / half-boiled noodles are those obtained by cutting the dough into thin strips after production of the noodle dough, and heat treatment is not performed or not sufficient. Therefore, before cooking, heating cooking such as reconstitution with hot water and cooking in a microwave oven is required. As prior literature, for example, raw noodles having quick-eating properties are described in Patent Document 1, raw noodles for microwave cooking are described in Patent Document 2, and raw noodles having long-term preservation are described in Patent Document 3, respectively. Yes.

  On the other hand, raw-type noodles refer to noodles that have been heat-treated (α-modified) while having a taste and texture similar to raw noodles by, for example, high-temperature sterilization after acid treatment. For example, Patent Document 4 is a prior document regarding raw type noodles.

In addition, Patent Document 5 and Patent Document 6 are prior documents relating to cup noodle containers.
Japanese Patent Laid-Open No. 11-28067 JP-A-2-286053 JP-A-5-176696 JP 9-285263 A Japanese Patent Laid-Open No. 11-75748 JP 2003-335359 A

  Conventional raw noodles and half raw noodles need to be boiled before eating, and it is difficult to make them ready for eating in a short time. Regarding the invention of Patent Document 1, it is necessary to boil for 4 minutes at a high temperature of 80 ° C. or higher when reheating hot water, whereas in actual containers, it is often impossible to maintain 80 ° C. or higher for 4 minutes even by pouring hot water. Since the temperature is lowered, there is a problem that it is difficult to obtain a sufficient texture.

  On the other hand, raw type noodles have a taste and texture peculiar to instant noodles and have not yet fully reproduced the taste and texture of raw noodles.

  Therefore, the present invention provides a ready-to-eat raw noodle for semi-refining and semi-raw noodles and a method for producing the noodle that can be eaten only by re-heating the hot water, and for hot-water refining that can contain the raw noodle The main purpose is to provide containers.

  In order to solve the above technical problem, in the present invention, first of all, noodles or semi-raw for hot water containing 18 to 36% by weight of hydroxypropylated tapioca starch having an etherification substitution degree of 0.08 to 0.15. Raw noodles for hot water refining, comprising a step of blending 25-50% by weight of noodles and hydroxypropylated tapioca starch having an etherification substitution degree of 0.08 to 0.15 with respect to the raw material weight of raw or semi-raw noodles Or the manufacturing method of semi-raw noodles is provided. Here, the raw material weight of raw noodles or semi-noodles means the mixing weight when mixing powder such as flour, buckwheat flour and other noodle flours, starch, gluten, egg white, etc., kansui, alginic acid, alcohol The weight of additive components such as the above and the weight of water are not included.

  By adding hydroxypropylated tapioca starch having an etherification substitution degree of 0.08 to 0.15, the prepared raw noodles for hot water refining can be sufficiently reheated even with relatively low temperature hot water of about 70 to 85 ° C. become able to. That is, the hot water rejuvenating noodles or semi-raw noodles according to the present invention can be sufficiently reheated at 70 ° C. or higher, so that the temperature of the hot water in the hot water refining container decreased to some extent after pouring hot water. Even in this case, it is possible to obtain a sufficient taste and texture without having a “powdery” or “chucky” texture that is not enough to boil.

  The blended amount of the hydroxypropylated tapioca starch is 25% to 50% by weight of the raw material weight such as raw noodles when producing raw noodles, etc. Noodles can be produced. The content of hydroxypropylated tapioca starch after noodle making of raw or semi-raw noodles produced by blending this amount of hydroxypropylated tapioca starch is 18 to 36% of the noodle weight.

  The hydroxypropylated tapioca starch according to the present invention is subjected to other processing treatments, for example, oxidation, crosslinking, etc., as long as it is etherified so as to be within the range of the degree of etherification substitution. Even those used in combination can be suitably used.

Next, raw noodles or semi-raw noodles placed in a hot water reconstitution container, wherein the apparent bulk density in the hot water reconstitution container is 0.25 to 0.45 g / cm ^3. Provide noodles.

Here, the apparent bulk density is a value obtained as follows. First, the weight (g) of the noodles placed in the container is measured. Next, the apparent volume (bulk) of the noodle is estimated by multiplying the height of the noodle by the area of the bottom surface of the noodle (if it cannot be measured, estimate from the bottom area of the container). Then, the noodle weight (g) / the apparent volume (cm ³ ) of the noodle is calculated to determine the apparent bulk density.

Raw noodles for hot water rejuvenation or semi-raw noodles having an apparent bulk density of 0.25 to 0.45 g / cm ³ are, for example, adjusting the amount of water during production of raw noodles or the like, or drying the noodle strings appropriately. Can be obtained. Since the noodle strings obtain rigidity by adjusting the amount of water added, the noodles can be kept in a state having voids. As a result, when hot water is poured for eating, the hot water can easily enter the gaps between the noodles, and the hot water easily penetrates into the noodles, so that the hot water can be reconstituted in a short time and ready for eating. be able to.

  Further, in the present invention, the long cylindrical cup, the shallow bottom lid that can be hooked on the flange portion of the cup, and the ingredients can be placed separately from the noodle, and the cup attached from above the shallow bottom lid A container comprising an upper lid is also provided.

  Since the long cylindrical cup has a small opening surface, it has excellent heat retention. Therefore, it is suitable for reconstitution of raw noodles and half noodles. That is, after pouring hot water into the hot water reconstitution container, the temperature of the hot water in the container can be maintained for a certain period of time without lowering to some extent, so that sufficient reconstitution is possible.

  Next, in the present invention, the step of blending alginic acid in an amount of 0.4 to 1.6% by weight with respect to the raw material weight of raw or semi-raw noodles and the step of adjusting the pH of the noodles to 6.5 to 7.5. Provided is a method for producing raw hot water noodles or semi-raw noodles.

  By adding alginic acid, the loosening of the noodle strings can be improved and firmness can be given. Alginic acid is preferably added to neutral noodles such as buckwheat noodles, udon noodles, somen noodles, and cold wheat without the addition of alkaline components such as kansui.

  On the other hand, Kansui is an alkaline component used in the production of Chinese noodles and the like, and when added, the noodle elongation, flavor, color, and stiffness are added. In addition, in the noodles in the neutral range, the noodle dough tends to become acidic due to alginic acid, but by adding an alkaline component such as citrus and adjusting the pH of the noodle to 6.5 to 7.5, hot water such as raw noodles is returned. Can be made more suitable. In the present invention, alginic acid and citrus are most preferably added in a ratio of approximately 2: 1.

  In addition, the addition method of alginic acid, kansui, etc. is not specifically limited, For example, what is necessary is just to add suitably by melt | dissolving and adding to the water etc. which are used at the time of noodle manufacture, or adding directly to a powder raw material.

  The noodles according to the present invention can be made ready for eating in a short time after pouring hot water.

  A preferred embodiment of the hot water return container according to the present invention will be described with reference to the accompanying drawings.

  FIG. 1 is a schematic external perspective view showing the members constituting the hot water reconstitution container according to the present invention in a separated state, and FIG. 2 is an external perspective view of the hot water reconstitution container according to the present invention.

  As shown in FIG. 1 and FIG. 2, the hot water reconstitution container according to the present invention can be hooked on the long cylindrical cup 1 that can accommodate bulky noodles inside and the flange portion 11 of the cup 1, and the ingredients are noodles. A shallow inner lid 2 that can be placed separately and an upper lid 3 of a cup 1 attached from above the shallow inner lid 2.

  When noodles are reconstituted with hot water, hot water is poured into the long cylindrical cup 1 containing the noodles, and the shallow inner lid 2 is hooked on the flange portion 11 of the cup 1 with ingredients and the like placed thereon. Further, the top lid 3 is attached to the flange portion 11 of the cup 1 from above the shallow bottom lid 2. The noodles in the cup 1 can be reconstituted with hot water, and the ingredients placed on the shallow inner lid 2 can be warmed. After the elapse of a predetermined time, the top lid 3 and the shallow bottom lid 2 are removed, the ingredients are put in the cup 1, and the noodles and hot water in the cup 1 are stirred to put the noodles etc. in the cup 1. You can eat as it is.

  The long cylindrical cup 1 has a high heat retaining property because the area of the opening 12 is narrow and heat does not easily escape from the opening 12. Since conventional cup noodles contain raw type noodles and the like, even when heat escapes from the cup opening during hot water reversion, sufficient hot water reversion is possible. For this reason, the shape and appearance that are easy to eat are more important than the heat retaining properties, and the area of the opening is widened and a shallow cup is often used. On the other hand, in the present invention, it is necessary to increase the heat retaining property so that raw noodles and semi-noodles can be applied. The cup 1 according to the present invention is advantageous in that it can be sufficiently reconstituted with raw noodles and semi-raw noodles.

  The shape shown in FIG. 1 and FIG. 2 is suitable for the shape of the long cylindrical cup 1, but if noodles and hot water can be put inside and the heat is not easily escaped from the opening 12, There is no particular limitation. The material of the long cylindrical cup 1 is preferably a material having heat resistance and heat retention. For example, polypropylene, expanded polystyrene, or the like can be used.

  On the shallow bottom lid 2, ingredients and the like necessary for cooking noodles can be placed. The shape of the shallow bottom lid 2 is not particularly limited as long as it has a placement portion 21 on which ingredients and the like can be placed and a latch portion 22 that can be hung on the flange portion 11 of the cup 1. The material of the shallow bottom lid 2 is also preferably a material that can be freely molded in accordance with the shape of the ingredients, for example, plastic such as polyethylene, but is not limited thereto.

  The shape of the upper lid 3 is not particularly limited as long as the shape can lock the flange portion 11 of the cup 1 from above the shallow inner lid 2. The material is not particularly limited, but a plastic such as polyethylene is preferable. For example, by using a transparent material, the contents such as ingredients may be seen with the upper lid 3 attached.

  FIG. 3 is a schematic cross-sectional view of a hot water reconstitution container according to the present invention. As shown in FIG. 3, the long cylindrical cup 1 can hold the noodle 4 having a bulky three-dimensional shape.

  As described above, the long cylindrical cup 1 has heat retention, and the temperature of the hot water poured into the cup 1 can be kept relatively high for a certain period of time. On the other hand, the noodle 4 having a bulky three-dimensional shape is in a state where the noodles 4 have voids, and hot water easily penetrates into the noodle 4. Therefore, for example, even in the case where a high temperature state for a certain time is required for reconstitution, such as raw noodles and half noodles, sufficient reconstitution is possible.

  Example 1 is an experiment in which the relationship between the blending amount of hydroxypropylated tapioca starch and the reconstitution time, noodle string adhesion, and texture was examined. The raw noodles used in the experiment were produced by the following procedure.

  First, as the main raw material of the powder, flour for noodle making (wheat flour) and hydroxypropylated tapioca starch having an etherification substitution degree of 0.1, gluten, egg white as an auxiliary ingredient of the powder, citrus, 95% denatured alcohol was prepared. Next, powder main raw materials / sub raw materials, additive components, and water were blended in the ratios shown in Table 1 (test section 1 to test section 5), and each noodle strip was produced by a conventional method. And each noodle strip was cut out at a corner No. 20 (noodle thickness 1.2 mm) to produce raw noodles. The produced raw noodles were put in an approximately 600 cc container (bottom diameter 72 mm, top diameter 96 mm, height 110 mm) by 80 g for each test section and stored at 10 ° C.

  The blending ratio is such that the total amount of powder raw materials (noodle flour, starch, main ingredients, gluten, egg white as auxiliary ingredients) is 100 parts, and a certain amount of additive ingredients (kansui, 95% Noodle strips were prepared by adding denatured alcohol) and an appropriate amount of water. Moreover, since the viscosity of the noodle band is lost when the amount of wheat flour is reduced, the blending amount of powdered gluten was prepared as shown in Table 1.

  As white flour for noodle making, “Shiraren” (medium flour, trade name, Showa Sangyo Co., Ltd., the same shall apply hereinafter) and as powder gluten “Powder Glu A” (trade name, manufactured by Showa Sangyo Co., Ltd., hereinafter the same shall apply) As the dried egg white, “Sankirara RS” (trade name, Sankirara is a registered trademark, manufactured by Taiyo Kagaku Co., Ltd., the same shall apply hereinafter) was used. In addition, Kansai Hanashi (trade name, manufactured by Taiyo Shoku Chemical Co., Ltd., the same shall apply hereinafter) was used as Kansui.

  Next, the produced raw noodles were cooked as follows. After putting 400 cc of 97 ° C. hot water in the container and stirring 3 to 4 times, the container was covered and reheated for a predetermined time. And after having put the seasoning soup and stirring well, it ate, and sensory evaluation after cooking was performed. The results are shown in Table 2.

  In addition, sensory evaluation was performed about the adhesion degree, taste, and texture of noodle strings. Evaluation criteria for sticking noodle strings are “5” no sticking between noodle strings, “4” slightly sticking between noodle strings, “3” slightly sticking between noodle strings, but if well stirred There was no problem, “2” the noodle strings adhered to each other and even if they were agitated well, and partly undissolved. The evaluation criteria for the taste and texture were “5” very good, “4” good, “3” slightly good, “2” slightly problematic, and “1” quite problematic.

  As shown in Table 2, the noodles in Test Zone 2, Test Zone 3, and Test Zone 4 could be reconstituted within 5 minutes, and the taste and texture were highly evaluated. Therefore, raw noodles that have sufficient texture and can be immediately prepared can be produced by blending hydroxypropylated tapioca starch in an amount of 25 to 50% by weight of the powder raw material in the raw noodle production stage. I understood. In Test Zone 3, the hot water reconstitution time was 3 to 6 minutes, and in Test Zone 4 the hot water refrigeration time was 3 to 4 minutes. From the viewpoint, raw noodles in which hydroxypropylated tapioca starch is blended in an amount of 35 to 50% by weight of the raw material weight of the raw noodles are particularly suitable.

  Raw noodles produced by blending 25-50% of the raw material weight of hydroxypropylated tapioca starch contain 18-36% of the hydroxypropylated tapioca starch in the raw noodle weight at the stage after production (in Table 1). See the reference column). Therefore, it was found that raw noodles containing 18 to 36% by weight of hydroxypropylated tapioca starch have a sufficient texture and a quick-eating property. In addition, from the viewpoint of instant eating properties, raw noodles containing 25 to 36% by weight of hydroxypropylated tapioca starch are particularly suitable (see the reference column in Table 1).

  Example 2 is an experiment conducted to determine a range of suitable etherification substitution degrees for hydroxypropylated tapioca starch.

  Test group 6 has an etherification substitution degree of 0.04, test group 7 has an etherification substitution degree of 0.06, test group 8 has an etherification substitution degree of 0.08, test group 9 has an etherification substitution degree of 0.10, test group Experiments were conducted using hydroxypropylated tapioca starch having a degree of etherification substitution of 0.12 and test group 11 having a degree of etherification substitution of 0.15. The specific procedure is as follows.

  First, as a main ingredient of powder, 60 parts of flour for noodles (wheat flour), 35 parts of each hydroxypropylated tapioca starch, 4 parts of powdered gluten, 1 part of dried egg white, as an additive, 1 part of Kansui, 2 parts of 95% denatured alcohol, and 35 parts of water were blended, and noodle strips in Test Group 6 to Test Group 11 were produced by a conventional method. Then, in the same manner as in Example 1, each noodle strip was cut at a corner No. 20 (noodle thickness 1.2 mm) to produce raw noodles. The produced raw noodles were put in an approximately 600 cc container (bottom diameter 72 mm, top diameter 96 mm, height 110 mm) by 80 g for each test section and stored at 10 ° C.

  Next, the produced raw noodles were cooked in the same manner as in Example 1. The hot water return time was 4 minutes, and sensory evaluation after cooking was performed. The sensory evaluation is performed on the degree of noodle string adhesion and the texture, and the evaluation standard for noodle string adhesion is the same as in Example 1, and the evaluation standard for the texture is "5" There is no stickiness, very good texture, "4" slightly powdery and fluffy, but good texture, "3" slightly powdery and fluffy, but there is a problem No texture, "2" texture with texture and fluffy, "1" texture with quite powdery and fluffy. The results are shown in Table 3.

  As shown in Table 3, in the raw noodles of the test section 8 to the test section 11, a good texture was obtained, and the rejuvenation time and the degree of adhesion of the noodle strings were also good. Therefore, it was found that by adding hydroxypropylated tapioca starch having a degree of etherification substitution of 0.08 to 0.15, raw noodles having a quick eating property and a sufficient texture can be obtained.

  Example 3 is an experiment conducted to investigate a suitable pH of the noodle when the alginic acid is added to the powder to make the noodle.

  The amount of alginic acid added is 0.8 parts, and the amount of kansui added is 0.2 parts for test group 12, 0.3 parts for test group 14, 0.4 parts for test group 15, and 0.1 parts for test group 16. 5 parts and test part 17 was 0.6 parts, and the preferred pH of the noodles when alginic acid was added was examined. In Test Group 13, the blending amount of alginic acid was 0.4 part, and the blending amount of Kansui was 0.1 part. The specific procedure is as follows.

  First, flour for noodles (15 parts of wheat flour, 35 parts of buckwheat flour), 40 parts of hydroxypropylated tapioca starch having a degree of ether substitution of 0.1%, powder gluten 8 1 part of dried egg white, 2 parts of alginic acid of each concentration, 3 parts of 95% denatured alcohol, and 36 parts of water are added as ingredients, and after measuring the pH of the dough, The noodle strips of test section 11 to test section 16 were manufactured by the method. Then, in the same manner as in Example 1, each noodle strip was cut at a corner No. 20 (noodle thickness 1.2 mm) to produce raw noodles. The produced raw noodles were put in an approximately 600 cc container (bottom diameter 72 mm, top diameter 96 mm, height 110 mm) by 80 g for each test section and stored at 10 ° C.

  Next, the produced raw noodles were cooked as follows. After putting 400 cc of 97 ° C. hot water in the vessel and stirring 3 to 4 times, the vessel was covered and tempered for 4 minutes. And after having put the seasoning soup and stirring well, it ate, and sensory evaluation after cooking was performed. The sensory evaluation was performed for the degree of adhesion of the noodle strings and the taste / texture, and the determination was made according to the same evaluation criteria as in Example 1. The results are shown in Table 4.

  As shown in Table 4, in Test Zone 13, Test Zone 14, Test Zone 15, and Test Zone 16, a good texture was obtained, and in particular, the texture evaluation of Test Zone 15 was “5”. Therefore, the preferred pH of the noodle when alginic acid is added is 6.5 to 7.5, and the preferred blending ratio of alginic acid and cinnamon in that case is approximately 2 (1.6 to 2.67): 1. I understood that.

  Example 4 was conducted in order to investigate a suitable blending amount of alginic acid.

  Table 5 shows the blending amounts of alginic acid and citrus in Example 4. In addition, the addition amount of the pan was set based on Example 3 so that the mixture ratio of alginic acid and the pan was about 2: 1. The specific procedure is as follows.

  First, flour for noodles (15 parts of wheat flour, 35 parts of buckwheat flour), 40 parts of hydroxypropylated tapioca starch having a degree of ether substitution of 0.1%, powder gluten 8 2 parts dry egg white as an additive component, each of the above concentrations of alginic acid, each concentration of citrus, 3 parts of 95% denatured alcohol, and 36 parts of water, respectively, and after measuring the pH of the dough, Noodle strips from the test section 18 to the test section 24 were produced by a conventional method. Then, in the same manner as in Example 1, each noodle strip was cut at a corner No. 20 (noodle thickness 1.2 mm) to produce raw noodles. The produced raw noodles were put in an approximately 600 cc container (bottom diameter 72 mm, top diameter 96 mm, height 110 mm) by 80 g for each test section and stored at 10 ° C.

  Next, the prepared raw noodles were cooked in the same manner as in Example 3 and then eaten, and sensory evaluation after cooking was performed. The sensory evaluation was performed on the degree of noodle string adhesion and the texture. The degree of noodle string adhesion was determined according to the same evaluation criteria as in Example 1, and the texture was determined according to the same evaluation criteria as in Example 2. The results are shown in Table 6.

  As shown in Table 6, a good texture was obtained in the test section 20 to the test section 23. Therefore, it was found that the blending amount of alginic acid is preferably 0.4 to 1.6% by weight with respect to 100% by weight of the powder raw material.

  In Example 5, the suitable bulk density of the raw noodles accommodated in the hot water reconstitution container was investigated.

  In Example 5, the amount of water added during noodle making was 34 parts for test group 25, 35 parts for test group 26, 36 parts for test group 27, 37 parts for test group 28, and 38 parts for test group 29. 30 was 39 parts, and test section 31 was 40 parts to adjust the rigidity of the noodles to be produced. The specific procedure is as follows.

  First, flour for noodles (15 parts of wheat flour, 35 parts of buckwheat flour), 40 parts of hydroxypropylated tapioca starch with 0.1% ether substitution, powder gluten 8 as a powdery auxiliary material 2 parts of dried egg white, 0.8 parts of alginic acid, 0.4 part of Kansui, 3 parts of 95% denatured alcohol, and the above amounts of water were added as components, A noodle strip of test section 31 was produced. Then, in the same manner as in Example 1, each noodle strip was cut at a corner No. 20 (noodle thickness 1.2 mm) to produce raw noodles. The prepared raw noodles were stored at 10 ° C., and then put into an approximately 600 cc container (bottom diameter 72 mm, top diameter 96 mm, height 110 mm) while loosening 80 g for each test section.

  Next, the container containing raw noodles was dropped five times from a height of about 10 cm. This assumes the vibration etc. which the raw noodle product in a container receives in a distribution process. And after dropping 5 times, the apparent bulk density was measured.

The apparent bulk density was determined as follows. First, after dropping the container five times, the height of the raw noodle in the container was measured, and the volume of the raw noodle was estimated by multiplying the value by the inner bottom area of the container. The raw noodle weight (80 g) / the determined volume (cm ³ ) was calculated to determine the apparent bulk density.

  Next, the produced raw noodles were cooked as follows. After putting 400 cc of hot water of 97 ° C. in the container, it was capped as it was, or after stirring 3 to 4 times, it was capped and reheated for 4 minutes. And after putting the seasoning soup and stirring well, it ate and performed sensory evaluation. The sensory evaluation was performed on the degree of noodle string adhesion and the texture. The degree of noodle string adhesion was determined according to the same evaluation criteria as in Example 1, and the texture was determined according to the same evaluation criteria as in Example 2. The results are shown in Table 7.

  As shown in Table 7, in the test section 27, a good texture was obtained even without stirring. Moreover, in the test groups 26-29, when it stirred 3-4 times, the favorable food texture was obtained. This is presumably because the noodles had a certain rigidity and the gaps between the noodles were maintained by adjusting the amount of water added, so that the hot water easily penetrated the noodles and the hot water was sufficiently reconstituted.

Therefore, it was found that noodles having an apparent bulk density calculated as described above of 0.25 to 0.45 g / cm ³ have a sufficient texture and a quick-eating property.

  The raw noodles or semi-raw noodles and the method for producing the noodles according to the present invention have high utility value and are industrially useful in that they can provide raw noodles having instant food properties. Further, the container according to the present invention is also industrially useful in that it can provide a noodle product with instant food.

The external appearance schematic perspective view shown in the state which isolate | separated each member which comprises the container for hot water return. The external appearance perspective view of the container for hot water return. The cross-sectional schematic diagram of the container for hot water return.

Explanation of symbols

1 Long cylindrical cup 2 Shallow bottom lid 3 Top lid 4 Noodles

Claims (5)

  Raw noodles or semi-raw noodles for reconstitution containing 18 to 36% by weight of hydroxypropylated tapioca starch having a degree of etherification substitution of 0.08 to 0.15. Raw noodles or semi-raw noodles put in a hot water reconstitution container, wherein the apparent bulk density in the hot water reconstitution container is 0.25 to 0.45 g / cm ^3. Raw noodles for hot water rejuvenation A long cylindrical cup that can accommodate the raw or semi-raw noodles according to claim 1 or 2,
A shallow inner lid that can be hooked to the flange of the cup and can be placed separately from the noodles;
An upper lid of the cup attached from above the shallow inner lid;
A hot water reconstitution container.   A raw refining noodle or semi-raw noodle for hot water refining, comprising a step of blending 25 to 50% by weight of hydroxypropylated tapioca starch having an etherification substitution degree of 0.08 to 0.15 with respect to the raw material weight of raw noodle or semi-noodle Production method.   The method includes a step of blending 0.4 to 1.6% by weight of alginic acid with respect to a raw material weight of raw noodle or semi-raw noodle, and a step of adjusting the pH of the noodle to 6.5 to 7.5. Item 5. A method for producing raw noodles for hot water rejuvenation or semi-raw noodles according to item 4.

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