JP2008125429A - Instant food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an instant food which reconstitutes in approximately 4 minutes after addition of hot water, becomes well loose and using dry Konnyaku (gelatinous food made from devil's-tongue starch) noodles with a texture peculiar to the Konnyaku. <P>SOLUTION: The instant food is made by steps of: forming flat-noodle-like Konnyaku with a thickness of 0.5-2 mm of Konnyaku powder with a weight ratio of 2.2-2.8 and starch with a weight ratio of 8-14 by a normal means; weakening a tissue of the Konnyaku; impregnating successively with a low-sugar starch syrup by 5-15% as a preventive treatment against xerotic degeneration; dehydrating; performing an adhesion preventive treatment by an edible emulsifier; drying; and packaging the dry Konnayku noodles thus obtained with a soup seasoning, and ingredients in a bag or a cup-formed container. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to an instant food using dried potato noodles with good hot water return.

  Since salmon is low in calories and free of lipids, it is used as a raw material for various diet foods. If you produce instant foods using dried crab noodles, you can easily eat low-calorie crab and have a good diet effect. It was not done.

  The reason for this is that dried potato noodles (dried shiraki) take time to return to hot water, and dry potato noodles (dried shiraki) suitable for instant foods have not been known.

For example, a method disclosed in Patent Document 1 is known as a method for producing dried crab noodles (dried shrimp). However, it took 7 to 8 minutes to add hot water to the dried crab noodles (dried shrimp) prepared by the method described in Patent Document 1, and the loosening was not sufficiently satisfactory.
Japanese Patent Laid-Open No. 10-248515

  The problem to be solved by the present invention is to provide an instant food that uses dried crab noodles, which has a texture peculiar to koji, and returns to and loosens in about 4 minutes after adding hot water.

  As a result of intensive studies by the present inventors, it has been found that the above problems can be solved by blending starch into the raw rice cake powder to make a rice cake noodle of a specific thickness and treating it with an emulsifier to prevent adhesion. It came to complete.

That is, the gist of the present invention is as follows.
(1) After forming a plain noodle-like rice cake having a thickness of 1.0 mm to 2.0 mm from a rice cake powder of 2.2 to 2.8 by weight and starch of 8 to 14 by a usual means, the structure of the rice cake A bag of dried crab noodles, soup seasonings and ingredients obtained by impregnating 5% to 15% low saccharified starch syrup, drying and preventing degeneration, dehydrating, and drying by edible emulsifier Alternatively, an instant food packaged in a cup-shaped container.
(2) The instant food according to item (1), wherein the starch is at least one selected from the group consisting of tapioca, potato and corn starch.
(3) The instant food according to (1) or (2), wherein the emulsifier is a glycerin fatty acid ester.
(4) The instant food according to any one of (1) to (3), wherein the soup seasoning is liquid, powder or freeze-dried block.
(5) It is characterized in that the ingredients are made of a retort pouch after cooking, a freeze-dried piece of vegetables, livestock meat, seafood or the like, or a combination of one or more of the hot-air dried pieces ( The instant food according to any one of items 1) to (4).
(6) Soup seasoning and ingredients are lyophilized blocks in which soup seasonings and ingredients are integrated, retort pouches filled with soup seasonings and ingredients or powder soup and ingredients are mixed and integrated The instant food according to any one of (1) to (5), wherein the instant food is a sachet.

  The dried crab noodles used in the instant food of the present invention return to hot water in about 4 minutes, have a good looseness, have a texture peculiar to strawberries, and are suitable as a diet food that can be easily eaten.

  The koji flour used as the raw material for the dried koji noodles of the present invention is a product obtained by cutting and separating glucomannan contained in the konjac koji belonging to the genus konjac, or separated and dried under hydrous alcohol. is there.

  The starch blended with the koji is at least one selected from tapioca, potato and corn starch.

  The dried koji noodles used in the instant food of the present invention are prepared by mixing koji powder of 2.2 to 2.8 and 8 to 14 starch by weight ratio. If the mixing ratio is deviated, it is not preferable in that the texture as a koji cannot be restored after hot water reconstitution, and the hot water reversion factor becomes low.

  The dried crab noodles used in the instant food of the present invention are in the form of flat noodles having a thickness of 0.5 mm to 2 mm in order to shorten the hot water return. In order to form the koji into a flat noodle shape, lime milk may be added to and mixed with a predetermined amount of koji powder and starch dissolved in water and extruded from a nozzle having a rectangular cross section.

  Either a method using hypochlorous acid or a method using dietary fiber degrading enzyme may be used as a method for embrittlement of the koji structure formed into a flat noodle shape.

  The weakened cocoon is treated to prevent drying and denaturation using low saccharified starch syrup. At this time, 5 to 15% of water tank is impregnated.

  Examples of edible emulsifiers used to prevent dry adhesion of rice cakes formed into a flat noodle shape include monoglycerin fatty acid esters, polyglycerin fatty acid esters, glycerin organic acid fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and propylene. Examples include glycol fatty acid esters and various lecithins.

(Manufacturing process of noodle bowl)
A noodle-like koji is prepared from a koji powder and starch mixture by conventional means. That is, a predetermined amount of water is added to a mixture of starch and starch to dissolve. After standing at room temperature, the mixture is stirred and kneaded while adding lime milk, and the powdered starch solution is extruded into a flat noodle shape from a rectangular nozzle hole with a length of 1.0 to 2.0 mm and a width of 2.0 to 4.0 mm. . The extruded noodle-like material is heated and cured for a predetermined time, and then cut into fixed dimensions to produce flat noodle-like strawberries.

(Vulnerability treatment process)
It weakens the structure of the plain noodle-like rice cake produced in the previous process. The method of weakening is not particularly limited, and any of a method using hypochlorous acid and a method using dietary fiber degrading enzyme may be used.

  The method using hypochlorous acid is a citric acid solution in which noodles are immersed in a hypochlorous acid aqueous solution having an effective chlorine concentration of 30 to 150 ppm at 10 to 35 ° C. and pH 4.0 to 6.5 for 20 to 60 minutes. Neutralize with

  In the method using dietary fiber degrading enzyme, citric acid is added to neutralize, and then dietary fiber degrading enzyme solution such as hemicellulase is added and stirred to impregnate the cocoon to weaken the cocoon tissue. Boil at ℃ to inactivate the enzyme.

(Drying denaturation prevention treatment process)
Add 5-15% of low saccharification degree starch syrup with DE = 20-40 to the weakened strawberry noodles and stir to impregnate the candy noodles to prevent drying of the candy.

(Dry adhesion prevention treatment process)
The dried noodles that have been subjected to the drying denaturation treatment are subjected to drying adhesion prevention treatment with an emulsifier. The emulsifier used is not particularly limited as long as it is an edible emulsifier, and examples thereof include glycerin fatty acid esters such as glycerin stearic acid monoester. What is necessary is just to spray about 0.5% of the emulsion prepared with glycerin fatty acid ester to the noodles which have been subjected to the dry denaturation prevention treatment and to carry out the dry adhesion prevention treatment.

(Drying process)
The dried noodles can be obtained by dehydrating excess water from the dried noodles using a centrifugal dehydrator or the like, putting the dried noodles into a mold, and drying with hot air.

(Packaging process)
The obtained dried crab noodles are packaged in a container together with soup seasonings and ingredients to produce an instant food using the dried crab noodles.

  The soup seasoning packaged in a container with dried potato noodles is as follows: (1) Salt, pepper, soy sauce, sugar, miso, shiitake flavor, bonito flavor, glutamine soda, inosinic acid, etc. , (2) Livestock meat extract, fish shellfish extract, vegetable extract, salt, pepper, soy sauce, sugar, miso, glutamine soda, inosinic acid etc. mixed soup powder, (3) (1) liquid soup It may be either a solid soup made into a block shape, or a soup obtained by combining a plurality of soups (4), (1) to (3).

  In addition, the method for preparing ingredients to be packaged in a container with dry crab noodles is as follows: (1) Vegetables, livestock meat, fish meat, salt, pepper, soy sauce, sugar, miso, shiitake flavor, bonito flavor, glutamine soda, inosinic acid (2) Ingredients that are packaged and retort sterilized after cooking, etc. (2) Ingredients consisting of one or a combination of freeze-dried pieces, hot-air dried pieces such as vegetables, livestock meat, and shellfish, (3) (1) To (2) may be any combination of ingredients.

  Alternatively, the lyophilized block or retort pouch in which the soup seasoning and ingredients are integrated may be packaged together with the dried crab noodles produced by mixing the powder soup and the bag filled with the drying ingredients.

  79 kg of water is added to 2 kg of starch and 9 kg of tapioca starch, and after stirring well for 2 hours, lime milk (100 g of calcium hydroxide, 10 kg of water) is added and kneaded well to a 1.5 mm × 3.0 mm square. It was extruded into hot water at 80 ° C. from a shaped nozzle and cured for 15 minutes. After curing, the cocoon produced a primary molded product solidified into a thread.

  In Table 2, “conventional dried shirataki” may be added with 84 kg of water to 2 kg of koji powder and 4 kg of tapioca starch, allowed to stir for 2 hours, and then added with lime milk (calcium hydroxide 100 g, water 10 kg). The mixture was kneaded, extruded from a 3 mm diameter nozzle into hot water at 80 ° C., and cured for 15 minutes. Thereafter, the mixture was cooled to 40 ° C. or lower with cold water, and immersed in a hypochlorous acid solution having an effective chlorine concentration of 100 ppm for 30 minutes (30 ° C. PH 9 to 10) to weaken the heel tissue. Next, the mixture was neutralized by treatment with a citric acid solution for 30 minutes, and the embrittlement treatment was completed. The solution was thoroughly washed with warm water at 50 ° C. and cooled to room temperature with cold water. 5 kg of low saccharified starch syrup (DE = 40) was added to 10 kg of the weakened primary product and mixed well, and the cocoon tissue was impregnated with starch syrup and subjected to a treatment for preventing dry denaturation. After that, it was dried by hot air.

  The embrittlement treatment and the drying denaturation prevention treatment were performed as follows.

  The primary molded product was immersed in a hypochlorous acid solution having an effective chlorine concentration of 100 ppm for 30 minutes (30 ° C., pH 9 to 10) to weaken the heel tissue. Next, the mixture was neutralized by treatment with a 10% citric acid solution for 30 minutes, and the embrittlement treatment was completed. The solution was thoroughly washed with hot water at 50 ° C. and cooled to room temperature with cold water. 5 kg of low saccharified starch syrup (DE = 40) was added to 10 kg of the weakened primary molded product and mixed well, and the cocoon tissue was impregnated with starch syrup and subjected to drying denaturation prevention treatment.

  The primary molded article impregnated with starch syrup was dehydrated, and an emulsifier (glycerin fatty acid ester 1%) emulsion solution was coated on the surface by 0.5% to prevent dry adhesion.

  Thereafter, it was dried with hot air to prepare dried crab noodles. Each hot water return time was measured and the ease of loosening was observed. The results are shown in Table 2. The hot water return time and loosening were measured as follows.

300 g of hot water was added to 25 g of dried koji noodles, and the state of the noodles was subjected to sensory evaluation over time.
(Hot water return time)
Sensory evaluation was performed using the texture, particularly hardness, as an index.
(Unwind)
It was lifted with chopsticks and the degree of adhesion between the noodles was sensory evaluated.

In accordance with Example 1 above, dry crab noodles were prepared with the composition of 1 in Table 1. ... (1)
(Soup seasoning)
Powder raw materials such as powdered miso, pork extract, salt, chicken extract, powdered soy sauce, granulated sugar, spices, sesame oil and seasonings were mixed and filled in a small bag. ... (2)
(Ingredients)
Trimmed, washed, cut, boiled, cooled, coated with glucose and lactose, cabbage and komatsuna vegetable ingredients, filled into trays, freeze-dried and packaged in sachets. ... (3)
(1), (2) and (3) were put in a polypropylene container, covered, and covered with a shrink film to produce an instant food.

  The dried potato noodles used in the present invention are suitable as a diet food because they can be reconstituted in about 4 minutes, loosen well, and maintain the texture of the candy.

Claims (6)

After forming a plain noodle-like rice cake having a thickness of 1.0 mm to 2.0 mm from a rice cake powder of 2.2 to 2.8 by weight and starch of 8 to 14 by ordinary means, the structure of the rice cake is weakened. Next, 5-15% of low saccharified starch syrup is impregnated, dried and denatured, dehydrated and then dried by edible emulsifier to prevent adhesion and dried soy noodles, soup seasoning and ingredients in a bag or cup Instant food characterized by being packaged in a container. The instant food according to claim 1, wherein the starch is at least one selected from the group consisting of tapioca, potato and corn starch. The instant food according to claim 1 or 2, wherein the emulsifier is a glycerin fatty acid ester. The instant food according to any one of claims 1 to 3, wherein the soup seasoning is liquid, powder, or freeze-dried block. The ingredient is composed of any one or a combination of a retort pouch after cooking, a freeze-dried piece of vegetables, livestock meat, seafood or the like, or a hot-air dried piece thereof. The instant food according to claim 4. The soup seasoning and ingredients are lyophilized blocks in which the soup seasoning and ingredients are integrated, the retort pouch filled with the soup seasoning and ingredients, or the bag filled with the powder soup and the ingredients mixed together. The instant food according to any one of claims 1 to 5, wherein the instant food is provided.