JP2009165441A - Cooked chinese noodle, and method for producing the cooked chinese noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide new cooked Chinese noodles readily setting producing conditions, and improving loosening properties without deteriorating flavor and texture. <P>SOLUTION: The cooked Chinese noodles are edible without carrying out cooking and the cooked Chinese noodles at least comprising grain flour, an alkaline water used for producing the Chinese noodles, and a gas-generating base as raw materials for the Chinese noodles are provided. The cooked Chinese noodles can be produced according to a simple method by which the gas-generating base is used without affecting the formulation of the alkaline water for the conventional cooked Chinese noodles or the production process. The Chinese noodles have the extremely improved loosening properties without deteriorating the flavor and the texture. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to cooked Chinese noodles. More specifically, the present invention relates to a cooked Chinese noodle that can be eaten without cooking, and a method for producing the cooked Chinese noodle.

  In recent years, it has become important for consumers to have a simple “food” orientation. It is common to cook raw noodles and frozen noodles at home as a way to taste chilled noodles such as Chinese and tsukemen without going to a specialty store, but it is necessary to heat cook the noodles In addition, there are problems that the noodles after cooking must be cooled with cold water, ingredients and sauces must be prepared, and the like, which is complicated and not suitable for simplification.

  Therefore, in order to make it easier for “food” to be simplified, raw noodles are pre-gelatinized by heat cooking, and Chinese noodles that consumers can eat without cooking have been developed.

  Such cooked Chinese noodles are generally eaten by immersing them in soup or sauce in a cold state as they are, or being eaten by topping ingredients.

  In addition, as described above, not only those that are eaten in a cold state, but also cooked Chinese noodles that are heated in a microwave oven and eaten in a warm state have been developed.

  Such conventional cooked Chinese noodles have the advantage of being easy to eat because there is no need for time-consuming cooking, but cooked noodles are distributed, stored and sold. In the meantime, there is a problem that the noodle strings stick to each other over time and it is difficult to loosen up for eating. In this case, there is often a problem that the noodle quality is adversely affected, for example, the noodles are stretched while the soup is loosened or the noodle strings are broken without being loosened.

  As a factor that deteriorates the looseness of such noodles, it is conceivable that the surface of the noodles is sticky and the noodles surface is reduced in sag and smoothness. There are various factors regarding the stickiness of the noodle surface. For example, conventional cooked noodles are often blended with starch in order to improve texture and prevent aging. It is thought that the surface becomes sticky and leads to stickiness of the noodle surface after cooking. In addition, even when no starch is added, the noodles may become sticky due to stickiness on the surface of the noodles caused by boiling during cooking, or the starches present on the surface of the noodles may stick to each other.

  In addition, when the noodles are Chinese noodles, it is indispensable to add rice cake to improve the texture and flavor. However, alkaline rice cake acts on gluten in the wheat flour to increase the extensibility, This also acts on the starch or the blended starch to facilitate water penetration. Thereby, gelatinization is facilitated and elution to the noodle surface increases, which is considered to lead to stickiness of the noodle surface after cooking.

  The reduction in slickness and smoothness due to the decrease in freshness on the surface of the noodles is to reduce the moisture on the surface of the noodles due to changes in the water gradient in the noodle strings that occur over time while being distributed, stored and sold, and to preserve the chilled surface. The surface of the noodles may be dried.

  In order to solve the difficulty of loosening cooked noodles caused by the causes as described above (to improve the looseness), Patent Document 1 discloses a technique for surface-treating water-soluble polysaccharides on processed cereal foods. Although disclosed, in Chinese noodles that are alkaline, since the surface of the boiled noodle itself is sticky, further technical development is expected.

  Also, if you apply a lot of water-soluble polysaccharides to improve the looseness, water-soluble polysaccharides accumulate on the bottom of the product container, causing the noodles to swell and affecting the flavor. There was also a problem.

  In addition, as mentioned above, the increase in the pH of raw noodles due to the addition of kansui is considered to be one of the factors that worsen the looseness, so it is necessary to adjust the pH of the noodles low and boil during cooking. It may be possible to manage hot water with boiling water to reduce it. However, it is difficult to adjust the pH of the noodle so as to maintain a good texture and flavor, and boiled noodle products are generally manufactured continuously. Is difficult to change. Thus, in cooked Chinese noodles, there has been proposed a method for improving the looseness without changing the usual composition and process using alkaline kansui, and without changing the quality of the noodles such as texture and flavor. It wasn't.

  Here, the gas generating base relevant to the present invention will be described. The “gas generating base” is a kind of swelling agent used in foods and is a food additive that generates gas by heating. In the confectionery field, a gas generating base is often added to a confectionery dough to generate gas by heating to expand the dough. Commercially available swelling agents include preparations in which a gas generating base and an auxiliary agent (mainly an acid agent) for promoting gas generation are combined.

  As an example of using a gas generating base for confectionery production, Patent Document 2 contains a gas generating base as a chemical expansion agent, has little unevenness, has an almost smooth surface, and is substantially uniform as a whole. An invention relating to a baked skin for confectionery in which an infinite number of small bubble holes having various sizes are formed is disclosed.

  Further, as an example of using a gas generating base for noodles, Patent Document 3 includes an expanded dry instant noodle containing an alkaline gas generating base and attached with an acidic aqueous solution. A noodle band containing a base (including a slow-acting acid agent) is made into a sandwich structure with a normal blend of noodle bands, and only the internal structure of the noodle strings is foamed to a rough state. Boiled noodles having a boiled nature are disclosed.

  Thus, although the technology for containing a gas generating base in noodles has been disclosed, these noodles are noodles that require cooking such as reconstitution or heating at the time of eating. ).

JP 2004-222550 A JP 2003-230353 A Japanese Patent Laid-Open No. 62-25946 Japanese Patent Laid-Open No. 10-4898

  As mentioned above, various technologies are used to improve the looseness of noodles, but it has not been solved in cooked Chinese noodles, and the noodle quality has become fussy, the flavor has deteriorated, the composition and process, etc. There are problems such as the manufacturing conditions and the difficulty of design in terms of texture and flavor, and further technical development is required.

  Therefore, the present invention provides a novel cooked Chinese noodle that can be eaten without heating and cooking, in which the design of manufacturing conditions is easy and the looseness is improved without impairing the flavor and texture. The main purpose is to provide noodles.

  In order to solve the above-mentioned problems, the inventors of the present application have conducted intensive research on improving the looseness of cooked Chinese noodles. As a result, by using cooked Chinese noodles to produce cooked Chinese noodles, the looseness is greatly improved compared to conventional cooked Chinese noodles, although the flavor and texture are not impaired. As a result, the present invention has been completed.

In the present invention, first, cooked Chinese noodles that can be eaten without cooking, and the cooked Chinese noodles containing at least flour, citrus and gas generating base as raw materials for the Chinese noodles I will provide a.
In the cooked Chinese noodles according to the present invention, the content is not particularly limited as long as the gas generating base is contained, but when it is contained at least 0.1% by weight or more based on the total weight of the flour. More preferred.
Although the content rate of the starch in the flour contained in the cooked Chinese noodles according to the present invention is not particularly limited in achieving the object of the present invention, the content is 5% by weight or more based on the total weight of the flour. It is also possible.
In addition, the content ratio of kansui contained in the cooked Chinese noodles according to the present invention is not particularly limited in achieving the object of the present invention, but is 0.5% by weight or more based on the total weight of the flour. It is also possible to make it.
The type of gas generating base that can be used for cooked Chinese noodles according to the present invention is not particularly limited as long as it generates gas by heating and can be added to foods. It is possible to use a gas generating base that generates carbon dioxide gas or ammonia gas. Specific examples include sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbonate, ammonium carbamate, and ammonium chloride.

Next, in the present invention, there is provided a method for producing cooked Chinese noodles that can be eaten without cooking, wherein raw Chinese noodles are produced using at least flour, citrus, and a gas generating base. Provided is a method for producing cooked Chinese noodles, comprising at least a Chinese noodle production process and a cooking process in which the raw Chinese noodles are cooked.
The cooking method in the cooking process is not particularly limited as long as the raw Chinese noodles produced in the raw Chinese noodles production process can be gelatinized, but as an example, a method of performing boil treatment and / or steaming treatment Can be mentioned.

  Here, the term “cooked Chinese noodle” used in the present invention is defined.

  The term “heat cooking” in the present invention is a concept for changing the properties of raw noodle strings such as pregelatinization by heating such as boiled or steamed raw noodles.

  In the present invention, “can be eaten without heating and cooking” means a state in which eating can be done without performing heat-cooking or hot water reconstitution, a state where the user can eat in a cold form, or a microwave oven. Including the state where only warming is performed and the food can be eaten in a warm form.

  The “cooked Chinese noodles” in the present invention refers to Chinese noodles that can be eaten without performing pre-gelatinization or reconstitution with heat cooking, such as Chinese noodles that can be eaten in a cold form, microwave ovens, etc. Contains all Chinese noodles that can only be heated and eaten in a warm form. Examples of the item (dinner form) include chilled Chinese, chilled ramen, zaru Chinese, tsukemen, and fried noodles.

  Heat-cooked Chinese noodles according to the present invention are heated with extremely improved looseness by a simple method of using a gas generating base, without affecting the blending and manufacturing process of the conventional Chinese noodles. Cooked Chinese noodles can be obtained. The cooked Chinese noodles produced by the present invention are Chinese noodles with extremely improved looseness without impairing the flavor and texture.

  Hereinafter, preferred embodiments for carrying out the present invention will be described. In addition, embodiment described below shows an example of typical embodiment of this invention, and, thereby, the range of this invention is not interpreted narrowly.

<Cooked Chinese noodles>
The cooked Chinese noodles according to the present invention contain (1) flour, (2) kansui, and (3) a gas generating base as Chinese noodle raw materials. Hereinafter, each will be described in detail.

(1) Flour Flour contained in cooked Chinese noodles according to the present invention can be any flour raw material used in the production of traditional Chinese noodles, and the type and composition of the flour raw material are not particularly limited, It is possible to select freely. For example, as a raw material for flour, one or more kinds such as wheat flour, rice flour, barley flour and rye flour can be blended and used. Among them, it is particularly preferable to use wheat flour as a main raw material because Chinese noodles having a good flavor and texture can be obtained.

  The flour used in the present invention may contain starch. As the starches, tapioca starch, potato starch, corn starch, sweet potato starch and the like can be used. Even if these starches are raw starch, acid treatment, ether treatment, acetyl treatment, phosphate crosslinking, etc. It may be processed starch that has been processed, or oil-coated starch. These starches are not limited to one type, and may be used in combination of two or more types as necessary.

  Although the content rate of the starches in flour is not specifically limited when achieving the objective of this invention, it is also possible to contain 5 weight% or more with respect to the total weight of flour. When the starch is contained in an amount of 5% by weight or more based on the total weight of the flour, the texture during eating can be improved and aging can be prevented. In particular, when the cooked Chinese noodles according to the present invention are eaten in a cold state, it is desirable to contain 5% by weight or more of starch with respect to the total weight of the flour.

(2) Kansui Kansui contained in the cooked Chinese noodles according to the present invention is an alkaline agent used in the production of Chinese noodles, ie, the Kansai specified by the Food Sanitation Law used in the production of traditional Chinese noodles. That is. Any of the materials that can be used as the rinse can be used, and the type and composition thereof are not particularly limited, and can be freely selected. For example, at least one of potassium carbonate, sodium carbonate, and potassium salts or sodium salts of phosphates can be blended and used.

  The content ratio of the rice bran contained in the cooked Chinese noodles according to the present invention is not particularly limited in achieving the object of the present invention, but when containing 0.5% by weight or more based on the total weight of the flour, It is more suitable for improving the flavor unique to Chinese noodles, enhancing the viscoelasticity of the noodles, and developing the noodles.

  The purpose of adding kansui is to make the noodles alkaline so that they have a unique flavor of Chinese noodles, to enhance the viscoelasticity of the noodles, and to develop a pale yellow color, so that the pH is lowered Then, it is thought that the effect obtained as a lantern is extremely small. For this reason, most of the currently used cans are potassium carbonate and sodium carbonate alone or a mixture thereof, or a mixture thereof with a small amount of phosphates. (Reference: “New Men's Book”, pp. 31-33, published by Food Sangyo Shimbun, 1991)

(3) Gas generating base The cooked Chinese noodles according to the present invention contain a gas generating base for the purpose of improving the looseness. In the present invention, the gas generated from the gas generating base during cooking of raw noodles exerts the effect of expanding the raw noodle strings and the moisture retaining effect of the expanded noodle strings, and on the surface of the cooked Chinese noodles obtained. It is considered that imparting tension and freshness is one of the effects of improving the looseness.

  As the gas generating base contained in the cooked Chinese noodles according to the present invention, any of the gas generating bases used in the production of conventional foods can be used. It is possible to select. For example, a gas generating base that generates carbon dioxide gas or ammonia gas can be used. Specific examples include sodium hydrogen carbonate, ammonium hydrogen carbonate, ammonium carbamate, and ammonium chloride. These gas generating bases may be used alone or in combination of two or more as required.

  The content ratio of the gas generating base contained in the cooked Chinese noodles according to the present invention is not particularly limited as long as the purpose of improving the looseness can be achieved, but it is 0.1% by weight or more based on the total weight of the flour. It is desirable. This is because if it is less than 0.1% by weight, the effect of preventing the noodle surface from becoming wet and preventing the starch from flowing out decreases, and as a result, the effect of improving the looseness also decreases.

  Moreover, as for the content rate of a gas generation base, 10.0 weight% or less is desirable with respect to the total weight of the said flour. This is because if the content exceeds 10.0% by weight, the flavor and texture may be lowered, which may affect the noodle making. The optimal content of the gas generating base for improving the looseness without impairing the flavor and texture is 0.1% by weight or more and 10.0% by weight or less.

  The cooked Chinese noodles according to the present invention described above can freely contain one or more kinds of various auxiliary materials conventionally used for the production of Chinese noodles. . Examples of auxiliary materials include salt, egg white, egg white powder, egg yolk, egg yolk powder, chlorella, pigment, calcined calcium, activated gluten, hydrolyzed gluten, wheat gliadin, wheat glutenin, whey protein, alginic acid and various thickening agents. Agents, thickening polysaccharides, emulsifiers, alcohols, vitamins, minerals and the like.

  Cooked Chinese noodles according to the present invention are placed in containers such as plastic and foamed polystyrene one by one, or packaged in several packaging materials such as bags and trays, stored at room temperature or refrigerated temperature, distributed, Can be sold. At that time, if necessary, powdered, liquid or pasty soups, all kinds of ingredients may be packaged together with Chinese noodles in the form of attachment or internal addition.

  Further, it is possible to attach a moisturizing auxiliary material for the purpose of preventing the surface of the cooked Chinese noodles from drying before packaging. Although it does not specifically limit as a secondary material with moisture retention, Sugar, sugar alcohols, polysaccharides, fats and oils, emulsifiers, etc. are mentioned. Any of them can be used as long as the flavor and texture of the cooked Chinese noodles of the present invention are not adversely affected.

  The cooked Chinese noodles according to the present invention can be eaten without cooking. The eating method is not particularly limited, and examples thereof include a method of eating cooked Chinese noodles over a soup or sauce and eating while cold, heating with a microwave oven, etc., and eating in a warm form. .

  The cooked Chinese noodles according to the present invention are imparted with simplicity and high quality because the looseness is extremely improved without impairing the flavor and texture of Chinese noodles.

<Method for producing cooked Chinese noodles>
The method for producing cooked Chinese noodles according to the present invention is a method of performing at least a (1) raw Chinese noodle production process and (2) a cooking process. Hereinafter, each process will be described in detail.

(1) Raw Chinese noodle manufacturing process The raw Chinese noodle manufacturing process is a process of manufacturing raw Chinese noodles using at least flour, citrus and a gas generating base. A specific method may employ any conventional method for producing raw Chinese noodles, and is not particularly limited. For example, in the production of dough, after mixing powdered rice cake and gas generating base with raw flour, water added to mix to make dough (hereinafter referred to as “kneading water”) is mixed and mixed. A method of making dough into a dough, a method of mixing raw material flour with a gas generating base, adding kneaded water in which rice cake is dispersed and mixing and mixing to make dough, or mixing flour materials, rinsing, gas Examples thereof include a method of mixing and mixing using a kneaded water in which a generating base is dispersed to obtain a dough. In order to obtain a more uniform dough, a method using kneading water in which rinsing and a gas generating base are dispersed is preferable. In mixing, vacuum mixing is also a suitable method. After the dough is obtained by mixing, methods for producing raw Chinese noodles using a roll noodle making method, an extrusion noodle making method, a hand-rolled noodle making method, a hand-made noodle making method, and the like can be mentioned.

(2) Heat cooking process A heat cooking process is a process of gelatinizing by heating the raw Chinese noodles manufactured at the said raw Chinese noodle manufacturing process. The heating method in the cooking step is not particularly limited as long as the raw Chinese noodles can be gelatinized. For example, a method of performing a boil treatment, a method of performing a steaming treatment, or a method of performing a combination of a boil treatment and a steaming treatment. Can be mentioned.

  The method for producing cooked Chinese noodles according to the present invention is a simple method in which a gas generating base is used without changing the blending and manufacturing process of kansui used in conventional Chinese noodles. Therefore, it is possible to obtain cooked Chinese noodles having very good flavor, texture and looseness without complicating the production method.

<Experiment 1>
In Experiment 1, the content ratio and physical properties of citrus and gas generating base were analyzed in the case of cooked Chinese noodles that were eaten in a cold state. In this experiment, sodium bicarbonate (sodium bicarbonate) was used as an example of the gas generating base. In addition, in order to clarify the effect of improving the looseness that deteriorates due to surface stickiness, starch elution, etc., the amount of starch was increased in this experiment.

(1) Manufacture of raw Chinese noodles 10 parts by weight of semi-strong wheat flour (Showa Sangyo Co., Ltd. “Goldan (registered trademark)”), 80 parts by weight of processed tapioca starch (Matsuya Chemical Co., Ltd. “Agao”), powdered gluten (Powder Glu A manufactured by Showa Sangyo Co., Ltd.) Kansai ("Hanain Kansui" manufactured by Taiyo Shoku Chemical Co., Ltd.) with the composition shown in Table 1 (% by weight based on the total weight of flour) mixed with 10 parts by weight (Composition: 57% sodium carbonate, 30% potassium carbonate, 7% disodium hydrogen phosphate, 4% sodium pyrophosphate, 2% sodium metaphosphate) and sodium bicarbonate ("Baking soda" manufactured by Tokuyama Corporation) Mixing is carried out with a horizontal vacuum mixer for 15 minutes under reduced pressure (-700 mmHg) with the kneading water of Examples 1 to 6 and Comparative Examples 1 to 3, and the dough is a rag-like dough. made. This was rolled and cut out with a roll-type noodle according to a conventional method to obtain 2.00 mm raw Chinese noodles (Examples 1 to 6, Comparative Examples 1 to 3) with a round blade No. 16.

(2) Heat cooking 100 g of the raw Chinese noodles of Examples 1 to 6 and Comparative Examples 1 to 3 prepared above were weighed and boiled with boiling water for 120 seconds. At the time of boiling, the state of noodle floating in the boiled water (described as “boiled condition” in the table) was confirmed and used as an index of gas generation (noodle expansion). Then, it cooled with ice water, drained water, and the weight increase rate (ratio of boiled noodle weight with respect to raw noodle weight) was calculated | required. Table 2 shows the boiled condition and weight increase rate.

  As shown in Table 2, it was found that in Examples 1 to 6 and Comparative Example 3 using a gas generating base, noodles floated when boiled, the weight increase rate increased, and moisture was retained. Normally, noodles made through vacuum mixing are considered to have a high density of noodle strings, and the noodles will sink in the water with boiled and sometimes boiled noodles. 6. In Comparative Example 3), even when the dough is made under vacuum, it is considered that gas is generated by the gas generating base when boiled and the noodles float in the water.

(3) Storage 4% of water-soluble polysaccharides ("Soya Up (registered trademark) M2500" manufactured by Fuji Oil Co., Ltd.) for each of the Chinese noodles of Examples 1 to 6 and Comparative Examples 1 to 3 that were cooked. And weighed 150 g at a time and stored in a plastic container with a lid at 6 ° C. for 24 hours.

(4) Sensory evaluation The Chinese noodles of Examples 1 to 6 and Comparative Examples 1 to 3 24 hours after storage were loosened with soup and the texture and the state of the surface of the noodle strings by 10 specialist panels. Sensory evaluation was performed according to the evaluation criteria shown in Tables 3 to 6 for flavor, flavor and looseness. In addition, photographs were taken at the time of evaluating the looseness of the Chinese noodle of Example 2 and the Chinese noodle of Comparative Example 2.

  The results of sensory evaluation are shown in Table 7. In addition, for easy comparison, the amount of Chinese noodles and the amount of sodium bicarbonate are also shown. Moreover, the photograph at the time of the sensory evaluation of the looseness of the Chinese noodle of Example 2 is shown in FIG. 1, and the photograph at the time of the sensory evaluation of the looseness of the Chinese noodle in Comparative Example 2 is shown in FIG.

As shown in Table 7, the cooked Chinese noodles of Examples 1 to 6 in which the gas generating base was blended with respect to the cooked Chinese noodles of Comparative Examples 1 and 2 in which the gas generating base was not blended, It was found that the texture, surface stickiness, sag (freshness), and looseness were improved.
Since Comparative Example 1 does not contain kansui, the flavor is poor, and it can be seen that kansai is essential for cooked Chinese noodles, but in Comparative Example 2 in which kansui was added, the flavor was improved, but the looseness was poor. In Comparative Example 3, the looseness was improved because the gas generating base was blended, but the flavor was inferior due to the lack of blending.

  Moreover, since Examples 1-6 containing the kansui and the gas generating base had better texture than the comparative example 2 of the kansui alone and the comparative example 3 of the gas generating base alone, the kansui and the gas generating base were used. It is suggested that the texture is also improved by using the agent together.

  In Experiment 1, when the cooked Chinese noodles according to the present invention were eaten in a cold state, it was found that the looseness was good without impairing the texture, stickiness of the surface, and flavor.

<Experiment 2>
In Experiment 2, the content and physical properties of citrus and gas generating base were analyzed in the case of cooked Chinese noodles that were eaten in a warm state. In this experiment, sodium hydrogen carbonate was used as an example of the gas generating base. Heating was performed using a microwave oven (range up).

(1) Manufacture of raw Chinese noodles 65 parts by weight of medium strength wheat flour (“Hokkaido 100” manufactured by Showa Sangyo Co., Ltd.), 30 parts by weight of semi-strong wheat flour (“Kinlan (registered trademark)” manufactured by Showa Sangyo Co., Ltd.), powdered gluten (Powder Glu A made by Showa Sangyo Co., Ltd.) Kansai ("Hanain Kansui" manufactured by Taiyo Shoku Chemical Co., Ltd.) with the composition shown in Table 8 (% by weight based on the total weight of flour) mixed with 5 parts by weight ”), Sodium bicarbonate (“ Baking soda ”manufactured by Tokuyama Corporation), and salt water (“ Seto no Honjio ”manufactured by Ajinomoto Co., Inc.) and the kneading water of Comparative Examples 4 and 5 The mixture was mixed with a horizontal vacuum mixer under reduced pressure (-700 mmHg) for 15 minutes to make a rag-like dough. This was rolled and cut out in a roll type noodle according to a conventional method to obtain 1.50 mm raw Chinese noodles (Example 7, Comparative Examples 4 and 5) with a round blade No. 14.

(2) Heat cooking The raw Chinese noodles of Example 7 and Comparative Examples 4 and 5 produced above were weighed 200 g at a time and boiled with boiling water for 120 seconds, and the condition was confirmed with a boil as in <Experiment 1>. did. Then, it cooled with ice water, drained water, and the weight increase rate (ratio of boiled noodle weight with respect to raw noodle weight) was calculated | required. Table 9 shows the boiled condition and weight increase rate.

  As shown in Table 9, in the same manner as in Experiment 1, in Example 7 using the gas generating base, it was found that noodles floated when boiled and the weight increase rate increased.

(3) Storage 2% salad oil ("Olein Rich (registered trademark)" manufactured by Showa Sangyo Co., Ltd.) is applied to each of the cooked noodles of Example 7 and Comparative Examples 4 and 5, and 300 g each. The sample was weighed and stored in a plastic container with a lid at 6 ° C. for 24 hours.

(4) Sensory evaluation The Chinese noodles of Example 7 and Comparative Examples 4 and 5 after 24 hours of storage were ranged under conditions of 1500 W and 90 seconds. Sensory evaluation was performed according to the evaluation criteria shown in Tables 3 to 6 for the state, flavor, and looseness. The results are shown in Table 10. In addition, for easy comparison, the amount of Chinese noodles and the amount of sodium bicarbonate are also shown.

  As shown in Table 10, the cooked Chinese noodles of Example 7 in which the gas generating base was blended with the cooked Chinese noodles of Comparative Examples 4 and 5 in which the gas generating base was not blended had a texture. It was found that the surface stickiness, sag (freshness) and looseness were improved.

  In Experiment 2, when the cooked Chinese noodles according to the present invention are eaten in a warm state, the looseness is good without sacrificing the texture, stickiness and slickness (freshness) and flavor of the surface. I understood.

<Experiment 3>
In Experiment 3, the content ratio and physical properties of the rinsing and gas generating base of thin Chinese noodles that were considered to be unraveled in the case of cooked Chinese noodles that were eaten in a cold state were analyzed. In this experiment, sodium hydrogen carbonate was used as an example of the gas generating base.

(1) Production of raw Chinese noodles 66 parts by weight of medium strength flour (Showa Sangyo Co., Ltd. “Hokkaido 100”) and 26 parts by weight of semi-strong wheat flour (“Kinran (registered trademark)” manufactured by Showa Sangyo Co., Ltd.) (Matsutani Chemical Co., Ltd. “Asao”) 5 parts by weight and powdered gluten (Showa Sangyo Co., Ltd. “Powder Glu A”) 3 parts by weight are mixed (based on the total weight of flour) shown in Table 11 (% By weight) of Kansui (“Hanain Kansui” manufactured by Taiyo Shoku Chemical Co., Ltd.), sodium bicarbonate (“Baking soda” manufactured by Tokuyama Co., Ltd.), and salt (“Seto no Honjio” manufactured by Ajinomoto Co., Inc.) The kneading water of Examples 8 and 9 and the kneading water of Comparative Examples 6 and 7 were mixed with a horizontal vacuum mixer for 15 minutes under reduced pressure (−700 mmHg) to prepare a rag-like dough. This was rolled and cut out in a roll type noodle according to a conventional method to obtain 1.30 mm raw Chinese noodles (Examples 8 and 9, Comparative Examples 6 and 7) with a square blade No. 20.

(2) Cooking by cooking 100 g of the raw Chinese noodles of Examples 8 and 9 and Comparative Examples 6 and 7 prepared above were boiled in boiling water for 100 seconds and boiled in the same manner as in <Experiment 1>. It was confirmed. Then, it cooled with ice water, drained water, and the weight increase rate (ratio of boiled noodle weight with respect to raw noodle weight) was calculated | required. Table 12 shows the boiled condition and weight increase rate.

  As shown in Table 12, as in Experiments 1 and 2, in Examples 8 and 9 using the gas generating base, it was found that noodles floated when boiled.

(3) Storage 4% of water-soluble polysaccharides (Fuji Oil Co., Ltd. “Soya Up (registered trademark) M2500”) for the Chinese noodles of Examples 8 and 9 and Comparative Examples 6 and 7 that were cooked. And weighed 150 g at a time and stored in a plastic container with a lid at 6 ° C. for 24 hours.

(4) Sensory evaluation The Chinese noodles of Examples 8 and 9 and Comparative Examples 6 and 7 after 24 hours of storage were each loosened with soup, and the texture and the state of the surface of the noodle strings were measured by 10 specialist panels. Sensory evaluation was performed in accordance with the evaluation criteria shown in Tables 3 to 6 for flavor, flavor and looseness. The results are shown in Table 13. In addition, for easy comparison, the amount of Chinese noodles and the amount of sodium bicarbonate are also shown.

  As shown in Table 13, the cooked Chinese noodles of Examples 8 and 9 in which the gas generating base was blended with respect to the cooked Chinese noodles of Comparative Examples 6 and 7 in which the gas generating base was not blended, It was found that the texture, stickiness of the surface, and looseness were improved.

  In Experiment 3, it was found that when the cooked Chinese noodles according to the present invention that were prepared in a thin state were eaten in a cold state, the looseness was good without deteriorating the texture, surface stickiness, and flavor.

<Experiment 4>
In Experiment 4, physical properties of various gas generating bases (sodium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate) were analyzed in the case of cooked Chinese noodles that were eaten in a cold state.

(1) Production of raw Chinese noodles 66 parts by weight of medium strength flour (Showa Sangyo Co., Ltd. “Hokkaido 100”) and 26 parts by weight of semi-strong wheat flour (“Kinran (registered trademark)” manufactured by Showa Sangyo Co., Ltd.) (Matsutani Chemical Co., Ltd. “Asao”) 5 parts by weight and powdered gluten (Showa Sangyo Co., Ltd. “Powder Glu A”) 3 parts by weight are mixed as shown in Table 14 (the amount is the total of flour) % By weight (% by weight) of Kansui ("Hanain Kansui" manufactured by Taiyo Shoku Chemical Co., Ltd.), various gas generating bases (sodium bicarbonate ("Baking soda" manufactured by Tokuyama Corporation)), ammonium carbonate (Wako Pure Chemical Industries, Ltd.) ), Ammonium hydrogen carbonate (manufactured by Wako Pure Chemical Industries, Ltd.)) in the kneaded water of Examples 10, 11, 12 and Comparative Examples 8 and 9 for 15 minutes under reduced pressure (−700 mmHg) Mixing was carried out to make a soft dough. This was rolled and cut out in a roll type noodle according to a conventional method to obtain 1.30 mm raw Chinese noodles with a square blade No. 20.

(2) Heat cooking 100 g of the raw Chinese noodles of Examples 10 to 12 and Comparative Examples 8 and 9 produced above were weighed and boiled with boiling water for 120 seconds. At the time of boiling, the state of noodle floating in the boiled water (described as “boiled condition” in the table) was confirmed and used as an index of gas generation (noodle expansion). Then, it cooled with ice water, drained water, and the weight increase rate (ratio of boiled noodle weight with respect to raw noodle weight) was calculated | required. Table 15 shows the boiled condition and weight increase rate.

  As shown in Table 15, it was found that in all the gas generating bases tested, the weight increase rate was increased and moisture was retained by addition. Normally, noodles made by mixing under vacuum are considered to have a high density of noodle strings, and noodles may sink in water with boiled and sometimes boiled noodles. 12) It is considered that even when the dough is made under vacuum, gas is generated by the gas generating base when boiled and the noodles float in water with the boil.

(3) Storage 4% of each water-soluble polysaccharide ("Soya Up (registered trademark) M2500" manufactured by Fuji Oil Co., Ltd.) for the Chinese noodles of Examples 10-12 and Comparative Examples 8 and 9 that were cooked. And weighed 150 g at a time and stored in a plastic container with a lid at 6 ° C. for 24 hours.

(4) Sensory evaluation The soup was applied to the Chinese noodles of Examples 10-12 and Comparative Examples 8 and 9 after 24 hours of storage, and the texture, the state of the surface of the noodle strings, and the flavor were obtained by a panel of 10 people. And about the looseness, sensory evaluation was performed according to the evaluation criteria shown in the said Tables 3-6. The results are shown in Table 16. For easy comparison, the Chinese noodles and the amount of various gas generating bases are also shown.

  As shown in Table 16, the cooked Chinese noodles of Examples 10-12 in which the gas generating base was blended with respect to the cooked Chinese noodles of Comparative Examples 8 and 9 in which the gas generating base was not blended, It was found that the texture, surface stickiness, and looseness were improved regardless of the type of gas generating base.

  In Experiment 4, when the cooked Chinese noodles containing kansui, which has a very poor disentangling property by adding a gas generating base that has the effect of floating the noodles in the water when boiled, the kind of the gas generating base Regardless, it was found that the looseness could be improved without impairing the texture, stickiness of the surface, and flavor.

  The cooked Chinese noodles according to the present invention are pre-gelatinized by cooking in advance, and are Chinese noodles that can be eaten without cooking, and have a looseness without losing flavor and texture. It has been greatly improved. Therefore, it can be eaten as if the consumer tastes freshly boiled noodles without cooking.

  In addition, the cooked Chinese noodles according to the present invention can be manufactured by a simple method of using a gas generating base without affecting the blending and manufacturing process of conventional cooked Chinese noodles. . Therefore, it is possible to obtain cooked Chinese noodles having very good flavor, texture and looseness without complicating the production method.

It is a drawing substitute photograph which shows the looseness of the Chinese noodle of Example 2. (The picture on the left shows the chopsticks before they are put in before the chopsticks are put in.) It is a drawing substitute photograph which shows the loosening property of the Chinese noodle of the comparative example 2. (The picture on the left shows the chopsticks before they are put in before the chopsticks are put in.)

Claims (7)

A cooked Chinese noodle that can be eaten without cooking,
Cooked Chinese noodles containing at least flour, citrus and gas generating base as raw materials for Chinese noodles.   The cooked Chinese noodles according to claim 1, wherein the gas generating base is contained at least 0.1% by weight or more based on the total weight of the flour.   The cooked Chinese noodles according to claim 1 or 2, wherein a content ratio of starches in the flour is 5% by weight or more based on a total weight of the flour.   The cooked Chinese noodles according to any one of claims 1 to 3, wherein at least 0.5% by weight or more of the rice bran is contained with respect to the total weight of the flour.   The cooked Chinese noodle according to any one of claims 1 to 4, wherein the gas generating base is a gas generating base that generates carbon dioxide gas or ammonia gas. A method for producing cooked Chinese noodles that can be eaten without cooking,
Raw Chinese noodle production process for producing raw Chinese noodles using at least flour, citrus and gas generating base,
A cooking process for cooking the raw Chinese noodles;
A method for producing cooked Chinese noodles at least.   The method for producing Chinese noodles according to claim 6, wherein in the cooking step, boiled treatment and / or steaming treatment is performed.