JP2009028035A - Bean-starch vermicelli, method for producing the same, and bean-starch vermicelli packed in cup container - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide bean-starch vermicelli by a freezing production method in which devil's tongue powder is included so as to solve such problems that palate feeling with springiness of bean-starch vermicelli is lost or bean-starch vermicelli dissolve while eating when reconstituting with hot water; to provide a method for producing the bean-starch vermicelli, and to provide bean-starch vermicelli packed in a cup container. <P>SOLUTION: The bean-starch vermicelli are prepared by a freezing production method which includes forming in a noodle-like shape under pressure, a raw material which contains starch, devil's tongue powder at 0.5-2.0 mass% of the starch, and water, and in which part of the starch is gelatinized. The bean-starch vermicelli packed in a cup container and having a form of being eaten by reconstituting through pouring hot water is obtained by holding in a cup container the bean-starch vermicelli which contain starch, and devil's tongue powder at 0.5-2.0 mass% of the starch, and whose water absorption amount of noodle ribbon after pouring hot water is ≥65 mass% in 3 min. The method for producing the bean-starch vermicelli includes producing the bean-starch vermicelli by a freezing production method which includes forming in a noodle-like shape under pressure, a raw material which contains starch, devil's tongue powder at 0.5-2.0 mass% of the starch, and water, and in which part of the starch is gelatinized, and boiling the product followed by performing in order each of processes of freezing, thawing and drying. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to vermicelli and its manufacturing method.

Patent Document 1 discloses vermicelli by a thin layer method characterized by containing konjac powder in an amount of 0.1 to 0.3% by weight of the raw material starch. The invention described in Patent Document 1 relates to vermicelli that is prevented from being cooked by containing a very small amount of konjac flour and a method for producing the same (paragraph 0001). As described in Patent Document 1, conventionally, in the production of vermicelli, the freezing method and the non-freezing method have been mainly performed. In the freezing method, a suspension obtained by mixing water and starch is boiled into noodles through a hole. It is a method of producing vermicelli by dropping into water, gelatinizing, cooling and drying. On the other hand, in the non-frozen production method, production called a thin layer method is mainly performed, and the invention described in Patent Document 1 is based on the thin layer method.

Patent Document 1 discloses the point that vermicelli contains konjac flour to suppress boil-off and that it is reheated and eaten (paragraph number 0029). The invention of Patent Document 1 relates to a proposal for suppressing boil-off in a non-frozen production method that is difficult to boil compared to a freezing production method. On the other hand, when producing vermicelli by the freezing production method, it is conceivable to contain konjac flour to suppress boiling. As a result of research on the production technique of vermicelli by the refrigeration method containing konjac flour, the present inventors have reconstituted the vermicelli containing a very small amount of konjac powder as in the invention of Patent Document 1 and ate it. It has been found that the elastic texture is lost or melted during eating. In addition, when konjac flour was added in an amount of 0.5% by mass or more of starch, it was found that it was difficult to form the raw material into noodles by the conventional freezing method.
JP 2001-238624 A

An object of the present invention is to eliminate the problem that the elastic texture is lost or melted during eating when eating after reconstitution in hot water in the spring rain by the freezing method containing konjac flour. . Another object of the present invention is to prepare vermicelli containing konjac powder and improved hot water refining performance by a freezing method.

The present inventor obtained the following knowledge as a result of research to solve the above problems. 1. By forming a raw material obtained by gelatinizing a part of starch into noodles under pressure, vermicelli containing konjac flour in a larger amount than the prior art can be prepared by a freezing method. 2. In the above case, in particular, vermicelli containing konjac flour of 0.5-2.0% by weight of starch returns well in a form in which hot water is poured and reheated and eats, and there is an elastic food during eating. It becomes the thing of the specific hot water return performance in which a feeling is maintained. 3. Therefore, if you put the above-mentioned hot spring rejuvenating vermicelli in a cup container and pour hot water back into the hot water, the vermicelli will not melt. Can be provided. 4). Furthermore, by adding soy milk to the above vermicelli, the elastic texture becomes smoother, the texture is improved, and white vermicelli that is excellent in health is obtained. In order to solve the above-mentioned problems, the present invention contains starch, a konjac powder of 0.5 to 2.0 mass% of the starch and water, and a raw material obtained by gelatinizing a part of the starch under pressure. The main gist is vermicelli, which is characterized by being formed into noodles and prepared by a freezing process. The present invention provides a cup container with vermicelli that contains starch and 0.5 to 2.0% by mass of konjac flour of the starch, and the water absorption of the noodle strings after pouring is 65% by mass or more after 3 minutes. Another aspect is the stored vermicelli in a cup container in which hot water is poured, reconstituted and eaten. Further, starch, 0.5 to 2.0% by weight of the starch, containing konjac flour and water, and a raw material obtained by gelatinizing a part of the starch is molded into noodles under pressure, then boiled and frozen. Another aspect of the present invention is a method for producing vermicelli, which is characterized in that vermicelli is produced by a refrigeration method by sequentially performing thawing and drying.

The vermicelli of the present invention has an advantage that a resilient texture is maintained during eating when pouring hot water and returning to eat. In another aspect, there is an advantage that vermicelli having the above performance can be produced by a refrigeration method. In another aspect, when hot water is poured and returned to the hot water, there is an advantage that the vermicelli in a cup container in which the elastic texture of vermicelli can be maintained throughout the eating.

Starch, konjac flour and water are used as raw materials for vermicelli. In another embodiment of the present invention, soy milk is used. In addition, seasonings, quality improvers, etc. may be used as raw materials. As starch, potato starch, mung bean starch, corn starch, sweet potato starch, kuzu starch, etc. can be used. It is preferable to use a combination of potato starch and mung bean starch. Although it is preferable to use it as pure starch, it may be used as a raw material partially mixed with other substances. Starch is 20 to 80% by mass (hereinafter abbreviated as%), preferably 35 to 65% as pure starch with respect to all raw materials. When combining potato starch and mung bean starch, the mass ratio is preferably 0.1 to 5 relative to the former 1. In this specification, the content of each raw material is indicated as a value for all raw materials unless otherwise specified. In addition, content of each solid content raw material in dry vermicelli can be known by removing water and water of liquid soymilk.

As the konjac powder, glucomannan, so-called konjac powder, coarse powder or the like mainly composed of glucomannan can be used. Konjac flour is used in an amount of glucomannan of 0.5 to 2.0%, preferably 0.7 to 1.5% of the starch. If it is less than 0.5%, when pouring hot water and recuperating and eating, hot water reversion is too fast and it is easy to melt vermicelli during eating, the elastic texture is not maintained, 2.0% If over, the hot water return is poor and the texture of vermicelli is too hard. By containing konjac flour in the above range of usage, when hot water is poured into vermicelli and reheated and eaten, the desired texture of rejuvenating hot water is maintained, and a resilient texture is maintained during eating. . In addition, the said usage-amount is prescribed | regulated as the quantity of glucomannan with respect to the quantity of pure starch.

As the soy milk, general liquid soy milk, dried soy milk or soybean powder dissolved in water, or these dried products themselves can be used. Soymilk is used in a solid content of 0.3 to 6.0%, preferably 0.8 to 4.0%. By adding the above-mentioned amount of soymilk, the elastic texture of vermicelli, especially when eating after reconstitution with hot water, becomes smoother, the crunch is improved, and vermicelli that is white and excellent in health is obtained. Water may be used in a portion excluding the solid content of the above raw materials. Water may be used as a suspension of starch, konjac flour or soy milk.

Next, the production of vermicelli will be described. (1) Kneading a raw material containing starch, konjac flour and water, if necessary, soy milk, etc., gelatinizing part of the starch, (2) shaping this raw material into noodles under pressure, (3 ) After that, each process of freezing, thawing and drying is carried out in order with a paddle to produce vermicelli by the freezing process.

The kneading of the raw material can be carried out using a mixing apparatus generally used in the production of vermicelli. It is desirable that the raw materials containing starch and / or konjac flour and water are mixed while being pulverized in a mixing pot equipped with a homomixer, a comitolol, a colloid mill, or the like. Thereby, by smoothing starch and konjac flour, the moldability in the case of forming into a noodle shape can be improved, and vermicelli with a homogeneous structure can be produced. Before forming into noodles, a part of the starch in the raw material is gelatinized. It is preferable to gelatinize 1 to 20%, preferably 3 to 10% of the starch in the raw material before forming into noodles. In this way, starch is gelatinized, combined with molding under pressure, strengthening the binding of starch, konjac flour and water in the raw material to produce a vermicelli with a uniform texture and hot water rejuvenation performance It becomes possible. In order to gelatinize the starch in the raw material at a predetermined ratio, a part of the raw material containing starch at the predetermined ratio is heat-treated at a temperature higher than the gelatinization temperature of the starch to gelatinize the starch, and this is used as another raw material. Or the whole raw material may be heated for a certain period of time near the gelatinization temperature of starch. The order of the kneading of the raw material and the step of gelatinizing the starch is not limited, but the material may be kneaded before molding so that the starch is partially gelatinized.

The raw material kneaded as described above and partially gelatinized starch is formed into noodles under pressure. That is, the raw material is pressurized and extruded from the hole to form a noodle shape. For example, a raw material can be sent to piping with a metering pump such as a rotary pump and extruded from a nozzle having pores. The degree of pressurization is 0.1 Mp or more, preferably 0.1 to 0.7 Mp. The numerical value of the said pressurization points out the pressure of the raw material in the upstream of nozzle vicinity. By the above pressurization, a part of starch containing konjac flour at a relatively high concentration can be gelatinized, and the raw material can be formed into a uniform and unbreakable noodle shape. An appropriate hole diameter of the nozzle for extruding the raw material is about 1 to 2 mm.

The raw material molded into noodles as described above is boiled and subjected to freezing, thawing and drying in order, and vermicelli is produced by a freezing method. The refrigeration production method refers to a production method in which a generally used vermicelli raw material is boiled, frozen, thawed and dried, and each operation can be performed according to a method practiced in the refrigeration production method. The boiled noodles may be cooled if necessary, spread over, frozen, thawed, and dried with hot air. When preparing vermicelli in a cup container, it may be thawed and placed in a mold suitable for the shape of the cup container, for example, a mesh retainer, and dried. It is preferable to loosen the noodles and dry them. The thickness of the dried vermicelli noodles is preferably about 0.1 to 2.5 mm.

The vermicelli of the present invention prepared as described above has an advantage that a resilient texture is maintained during eating when pouring hot water and recuperating, and has a specific hot rejuvenating performance. The above-mentioned advantages and performances are suitably achieved in vermicelli when the water absorption of the noodle strings after pouring is 65% or more after 3 minutes. In the vermicelli according to the present invention, hot water at about 90 to 100 ° C. is poured, and after 2 to 3 minutes, the eating is started and the eating is completed in about 10 minutes. It is desirable to obtain a water absorption amount of 65 to 88% during eating, in order to obtain the above-described advantages and hot water reversion performance. In the present invention, the water absorption amount (water absorption amount) of the noodle strings after pouring is measured as follows. That is: 15 g of dried vermicelli is loosened in a container, and 200 g of boiling hot water is added and a lid is put on the lid. 2. After a predetermined time has elapsed since hot water was added, 1 to 3 g of noodles sampled was placed on a sieve having an opening of 1 mm, drained, and weighed into a weighing can.
3. Measure the value heated to a constant weight at 105 ° C.

In the present invention, the vermicelli can be provided as a vermicelli in a cup container in which the vermicelli is contained in a cup container together with powdered soup if necessary, and hot water is poured into the cup container to recuperate and eat. Conventionally, such a form of vermicelli in cup containers has been proposed, but there were many cases in which vermicelli returned too much and melted during eating. On the other hand, in the present invention, since vermicelli has the above-mentioned rejuvenation performance, there is no such problem, and the elastic texture of vermicelli during eating is maintained, and at the same time, vermicelli absorbs excessive water and soup. Therefore, it becomes possible to achieve new performance as a soup in a cup container. In addition, the thing of the form which pours and eats 8-20 mass parts of hot water with respect to 1 mass part of vermicelli is preferable.

The present invention will be described below based on examples, but it is needless to say that the present invention is not limited to this and can be modified in various ways.

(Example 1) (Preparation of vermicelli) (Ingredients) Potato starch 240 kg, Mung bean starch 60 kg, Konjac flour 4.5 kg, Water 390 kg

(Preparation method) 240 kg of potato starch, 40 kg of mung bean starch, 4.5 kg of konjac flour swollen with 90 kg of water and 100 kg of water were mixed while being pulverized by a homomixer (raw material A). Separately, 20 kg of mung bean starch and 200 kg of water were mixed and heated to 85 ° C. (raw material B). Raw materials A and B were mixed and kneaded with a kneader, sent to piping with a rotary pump, and formed into extruded noodle strings from a nozzle having pores. The pressure of the raw material in the piping on the upstream side in the vicinity of the nozzle was 0.3 Mp. The noodle strings were boiled at 98 ° C. for 10 seconds, hot water was cut off, cooled to 30 ° C., laid and frozen at −20 ° C. for 16 hours. The frozen noodle strings were thawed at room temperature for 16 hours, and placed in a mesh retainer that fits about 40 g each in the shape of a cup container, and dried at 80 ° C. for 60 minutes to produce vermicelli.

The produced vermicelli contained 1.5% konjac flour of starch and had a thickness of about 1 mm. This vermicelli had water absorption of 68% after 3 minutes, 75% after 8 minutes, and 80% after 13 minutes. In Examples and Comparative Examples, the amount of water absorption was an average value of N number: 10.

Example 2 (Preparation of vermicelli with soy milk) Vermicelli was prepared in the same manner as in Example 1 except that 90 kg of soy milk (8% soy solid content) and 10 kg of water were used as raw material A instead of 100 kg of water. The produced vermicelli contained 1.5% konjac flour of starch and had a thickness of about 1 mm. This vermicelli had a water absorption of 65% after 3 minutes, 70% after 8 minutes, and 77% after 13 minutes.

(Example 3) (Preparation of vermicelli with soy milk) Vermicelli was prepared in the same manner as in Example 2 except that 43 kg of mung bean starch and 1.5 kg of konjac flour were used as raw material A. The produced vermicelli contained 0.5% konjac flour of starch and had a thickness of about 0.9 mm. This vermicelli had water absorption of 68% after 3 minutes, 75% after 8 minutes, and 80% after 13 minutes.

(Example 4) (Preparation of vermicelli with soy milk) Vermicelli was prepared in the same manner as in Example 2 except that 38.5 kg of mung bean starch and 6 kg of konjac flour were used as raw material A. The produced vermicelli contained 2.0% konjac flour of starch and had a thickness of about 1.3 mm. This vermicelli had a water absorption of 65% after 3 minutes, 68% after 8 minutes, and 72% after 13 minutes.

(Comparative example 1) (When konjac flour is not included) Vermicelli was prepared in the same manner as in Example 2 except that 44.5 kg of mung bean starch was used as raw material A without using konjac flour. The vermicelli produced did not contain konjac flour and had a thickness of about 0.8 mm. This vermicelli had water absorption of 3 minutes after: 77%, 8 minutes after: 83%, 13 minutes after: 85%.

(Comparative Example 2) (When the content of konjac flour is less than the scope of the present invention) Vermicelli was prepared in the same manner as in Example 2 except that 43.6 kg of mung bean starch and 0.9 kg of konjac flour were used as raw material A. did. The produced vermicelli contained 0.3% konjac flour of starch and had a thickness of about 0.6 mm. This vermicelli had water absorption of 3 minutes later: 75%, 8 minutes later: 80%, 13 minutes later: 83%.

(Comparative Example 3) (When the content of konjac flour exceeds the range of the present invention) Vermicelli was prepared in the same manner as in Example 2 except that 35.5 kg of mung bean starch and 9 kg of konjac flour were used as raw material A. The produced vermicelli contained 3% konjac flour of starch and had a thickness of about 1.3 mm. This vermicelli had water absorption of 3 minutes: 60%, 8 minutes: 65%, 13 minutes: 70%.

(Comparative Example 4) (When Molding under Pressure is not Used) The raw material kneaded with a kneader has a pore of the same size as that of the nozzle used in Example 1 and is a watering type conventionally used for preparing vermicelli. A vermicelli was prepared in the same manner as in Example 1 except that it was formed into noodles under normal pressure using the molding machine. In this case, the raw material did not pass through the pores of the molding machine in a stable manner, and only a short noodle string was formed.

(Examples 5-8, Comparative Examples 5-7) (Preparation of vermicelli in cup containers) About 18 g of vermicelli obtained in Examples 1-4 and Comparative Examples 1-3 and about 15 g of powdered soup in a bag container The vermicelli contained in a cup container was prepared in a cup container. 200 g of hot water was poured into each, and the vermicelli was reheated and eaten, and the vermicelli performance was evaluated. The vermicelli in the container was poured into hot water at about 95 ° C. and started eating 2 to 3 minutes later, and the eating was completed in about 10 minutes from the start of eating. Example 5 (use of vermicelli in Example 1): During eating, vermicelli maintained a resilient texture and vermicelli and soup were present in a balanced amount. Example 6 (use of vermicelli in Example 2): During eating, vermicelli is elastic, retains a smoother texture than in Example 5, and vermicelli and soup are present in a balanced amount did. Example 7 (use of vermicelli of Example 3): During eating, vermicelli was softer than that of Example 5, but retained a resilient texture, and vermicelli and soup were present in a balanced amount. Example 8 (use of vermicelli in Example 4): During eating, vermicelli was harder than that of Example 5, but retained a resilient texture, and vermicelli and soup were present in a balanced amount. Three minutes after pouring hot water, it returned to a good eating state.

Comparative Example 5 (use of vermicelli in Comparative Example 1): After 3 to 4 minutes after pouring hot water, there was a texture of vermicelli, but after 8 minutes vermicelli began to melt and almost mixed with soup . Comparative Example 6 (use of vermicelli in Comparative Example 2): While eating, there was a vermicelli texture, but as a vermicelli soup that was obviously softer than that of Example 5 and the vermicelli texture was utilized The quality was inferior. Comparative Example 7 (use of vermicelli in Comparative Example 3): Even after pouring hot water for 10 minutes, vermicelli did not return to a good eating condition, and after that, the texture was too hard.

INDUSTRIAL APPLICABILITY The present invention is useful as a technology for producing vermicelli in cup containers that can provide vermicelli soup that makes use of the vermicelli texture.

Claims (8)

A raw material containing starch, konjac flour and water of 0.5 to 2.0% by mass of the starch, and gelatinized 1 to 20% by mass of the starch is molded into noodles under pressure, and is prepared by a freezing method. Vermicelli, characterized by being prepared. The vermicelli according to claim 1, wherein the amount of water absorbed by the noodle strings after pouring is 65% by mass or more after 3 minutes. The vermicelli according to claim 1 or 2, wherein the raw material contains soy milk. Hot water in which vermicelli that contains starch and konjac flour of 0.5-2.0% by mass of the starch and whose noodle strings absorb water after pouring is 65% by mass or more after 3 minutes is contained in a cup container The vermicelli in a cup container that is poured into the cup and reheated. The vermicelli in a cup container according to claim 4, wherein the vermicelli contains soy milk. Starch, 0.5 to 2.0% by weight of the starch, containing konjac flour and water, the raw material gelatinized 1 to 20% by weight of the starch is molded into noodles under pressure, and then boiled, A method for producing vermicelli, comprising the steps of freezing, thawing and drying in order to produce vermicelli by a freezing method. The manufacturing method according to claim 6, wherein the degree of pressurization is 0.1 Mp or more. The manufacturing method of Claim 6 or 7 which contains soy milk in a raw material.