JP2014087262A - Raw chinese noodle for electronic oven cooking and cooking method of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide raw chinese noodles for electronic oven cooking capable of obtaining chinese noodles having an excellent texture in a short time even in a cooking method using an electronic oven, and a cooking method therefor.SOLUTION: Provided is raw chinese noodles for electronic oven cooking using raw materials including, to 100 pts.mass of wheat flour, worked tapioca starch of 20 to 70 pts.mass, pregelatinized wheat flour of 2 to 20 pts.mass, vital gluten of 4 to 12 pts.mass and brine of 0.1 to 2 pts.mass. Also provided is a method for cooking raw chinese noodles for electronic oven cooking in which raw noodles for electronic oven cooking and a gelatin soup are stored into a container, and the same is subjected to heating cooking with an electronic oven.

Description

  The present invention relates to raw Chinese noodles for cooking in a microwave oven and a method for cooking the same.

A method of cooking raw noodles using a microwave oven to make noodles easy to eat is known.
However, the cooking method using a microwave oven is generally not preferable as a cooking method for noodles, and attempts have been made to improve the texture of the noodles.
For example, a modified starch having a gelatinization start temperature of 50 to 60 ° C. is added to the flour raw material in an amount of 10 to 50 wt% and wheat protein containing gliadin as a main component in an amount of 0.5 to 5 wt%. There is known a method for producing raw noodles for cooking in a microwave oven characterized by forming a noodle strip (see, for example, Patent Document 1).

Japanese Patent Laid-Open No. 9-271339

  An object of the present invention is to provide a raw Chinese noodle for cooking in a microwave oven and a method for cooking the same, in which a Chinese noodle having an excellent texture can be obtained in a short time even by a cooking method using a microwave oven.

As a result of intensive studies to achieve the above-mentioned object, the present inventor obtained Chinese noodles with an excellent texture by blending specific amounts of processed tapioca starch, pregelatinized flour, vital gluten, and rice cake with wheat flour. As a result, the present invention has been completed.
Therefore, in the present invention, processed tapioca starch is 20 parts by mass or more and 70 parts by mass or less, pregelatinized flour is 2 parts by mass or more and 20 parts by mass or less, and vital gluten is 4 parts by mass or more and 12 parts by mass or less with respect to 100 parts by mass of wheat flour. , Raw Chinese noodles for cooking in a microwave oven using a raw material containing 0.1 to 2 parts by mass of kansui.
Moreover, it is the cooking method of the raw Chinese noodle for microwave cooking which accommodates the said raw noodle and microwave soup for microwave cooking in a container, and heat-cooks this with a microwave oven.
Moreover, it is the raw Chinese noodle set for microwave oven cooking which accommodated the said raw noodle for microwave oven cooking, and gelatin soup in the container.

  Even if it is the cooking method using a microwave oven by using the raw Chinese noodle for microwave oven cooking of this invention, the Chinese noodles which were excellent in the texture can be obtained in a short time.

Hereinafter, the present invention will be described in detail.
In the present invention, the raw Chinese noodles for microwave cooking refer to unheated Chinese noodles prepared so as to be suitable for microwave cooking.
Microwave cooking refers to a cooking method in which noodles and soup are housed in a container and cooked in a microwave oven.
Microwave cooking is simple, but it is difficult to obtain noodles with an excellent texture compared to a cooking method when cooking with a sufficient amount of boiled hot water using a heating means such as gas.
Furthermore, in the present invention, raw noodles are used in order to obtain the original texture of the noodles, but generally raw noodles tend to take more time to eat than instant noodles.
In the present invention, processed tapioca starch, pregelatinized wheat flour, vital gluten, and rice bran are mixed in specific amounts in order to obtain Chinese noodles with a good texture even in a heat cooking method using a microwave oven.

The flour that can be used in the present invention is not particularly limited as long as it is conventionally used in Chinese noodles.
For example, strong wheat flour, semi-strong wheat flour, medium flour, etc. can be mentioned.
These flours can be used in combination as appropriate.

The processed tapioca starch that can be used in the present invention is not particularly limited as long as it has a gelatinization start temperature lower than that of unprocessed tapioca starch and has resistance to aging. For example, etherified tapioca starch, acetylated tapioca starch, etherified phosphoric acid Crosslinked tapioca starch and acetylated phosphoric acid crosslinked tapioca starch can be mentioned.
These starches are processed starches obtained by subjecting tapioca starch to etherification, acetylation, and phosphoric acid crosslinking treatment, and commercially available products can also be used.
Examples of the etherified phosphate-crosslinked tapioca starch include hydroxypropylated phosphate-crosslinked tapioca starch and acetylated tapioca starch as acetylated phosphate-crosslinked starch.
The usage-amount of processed tapioca starch is 20 to 70 mass parts with respect to 100 mass parts of wheat flour.
If the amount used is less than 20 parts by mass, the cooking time for the range tends to be long, which is inappropriate.
On the other hand, if the amount used exceeds 70 parts by mass, the connection of the noodle band at the time of noodle making tends to be poor, which is inadequate in terms of workability and poor texture, which is not suitable.
As a method for eliminating this, it is conceivable to increase the amount of water added during noodle making, but the texture of the noodles cannot be improved.

The pregelatinized flour used in the present invention refers to flour obtained by pregelatinizing wheat flour, and commercially available products can also be used.
It is sufficient that the degree of alpha conversion is 80% (measured by the β amylase / pullulanase method) or more, and there is no limitation on the type of flour that is the raw material.
The amount used is 2 parts by mass or more and 20 parts by mass or less with respect to 100 parts by mass of the flour.
If the amount used is less than 2 parts by mass, the effect of shortening the boiling time cannot be obtained sufficiently, which is inappropriate.
Moreover, when the usage-amount exceeds 20 mass parts, since flavor is inferior and food texture worsens, it is unsuitable.
In addition, when pregelatinized wheat starch is used, the effect of the present invention cannot be obtained because it is slow to boil and the texture is also deteriorated.

The usage-amount of vital gluten is 4 to 12 mass parts with respect to 100 mass parts of flour.
If the amount used is less than 4 parts by mass, the connection of the noodle band at the time of noodle making tends to be poor, it is inferior in terms of workability, and is unsuitable because it tends to spread at the time of eating and the texture becomes poor.
Moreover, since the food texture of noodles will become hard too much when the usage-amount exceeds 12 mass parts, it is unsuitable.

As used in the present invention, kansui refers to a powder of an alkaline salt salt (referred to simply as “kansui” but may also be referred to as “solid kansui” or “kanban”), which is dissolved in water (liquid kansui). ), A solid rice cake diluted with wheat flour (diluted powder rice cake).
The amount used is 0.1 to 2 parts by mass with respect to 100 parts by mass of flour.
If the amount used is less than 0.1 parts by mass, the effect cannot be obtained, which is inappropriate.
On the other hand, if the amount used exceeds 2 parts by mass, the odor of citrus is strong and unpleasant, and the texture of the noodles becomes too hard.

  The raw Chinese noodles for cooking in the microwave oven of the present invention can further use auxiliary materials used in conventional Chinese noodles such as egg white powder, alcohol, pigments and thickeners.

A conventional method for producing Chinese noodles can be used for producing raw Chinese noodles for cooking in the microwave oven of the present invention.
For example, by adding water to the raw material and mixing it to obtain a dough, shaping it with a noodle roll, compounding and rolling it to make a noodle band and cutting noodles with cut teeth to produce raw Chinese noodles for microwave cooking Can be obtained.

There is no particular limitation on the method of eating the raw Chinese noodles for cooking the microwave oven as long as the raw Chinese noodles for cooking the microwave oven can be brought into the eating state by heating the microwave oven.
For example, a method of storing raw Chinese noodles for cooking in a microwave oven and liquid soup in a heat-resistant container and heating them with a microwave oven, and storing raw Chinese noodles for cooking in a microwave oven and water or hot water in a heat-resistant container A method of heating in a microwave oven and adding concentrated soup or powdered soup can be mentioned.
From the standpoint of simplicity, a method of eating is preferred in which gel-like gelatin soup obtained by hardening soup with gelatin is housed in a heat-resistant container together with raw Chinese noodles for microwave cooking and heated in a microwave oven.
By heating in a microwave oven, the gelatinous gelatin soup becomes a liquid soup and is in a eating state.
The gelatin soup can be used without particular limitation as long as it is a gelatin soup for noodles conventionally used for microwave cooking.
For example, gelatin soup obtained by adding 1 part by mass or more and 5 parts by mass or less of gelatin to 100 parts by mass of soup prepared by adding salt, seasoning or the like to an extract extracted from tonkotsu or chicken broth can be used.
In order to prevent spillage, gelatin soup may contain an antifoaming substance such as an emulsifier.
When gelatin soup is used, a method of placing raw Chinese noodle for microwave cooking directly on a gelatin soup or a method of placing it through a heat-resistant sheet can be used as a method for accommodating in a container.
Moreover, when accommodating ingredients, such as vegetables and meat simultaneously, it can be further placed on raw Chinese noodles for cooking in a microwave oven.
A container containing these can be packaged with a film or the like with or without a lid.
When heating in a microwave oven, heating is performed in a state where the pressure in the container can be relieved even if the container is heated without closing the container so that it does not rupture.

  The heating time in the microwave varies depending on the amount of noodles and soup and the output of the microwave oven used, but when the microwave oven with an output of 1500 to 2000 W is used and the amount of noodles is 100 g and the amount of gelatin soup is 300 g 2 minutes or more and 4 minutes or less.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Examples 1 to 3, Comparative Examples 1 to 8]
100 parts by weight of quasi-strong first-class powder (protein content 11%) and other ingredients are blended in the blending ratio shown in Table 1, and 60 parts by weight of water is added to 100 parts by weight of these ingredients in total for 5 minutes. The dough was obtained by mixing.
The dough is shaped once with a noodle making roll, combined 2 times, and rolled 4 times so that the final noodle band thickness is 1.5 mm and the length of the noodle strings is about 25 cm with No. 20 incisors. A raw Chinese noodle for cooking a microwave oven was obtained.
Heat the seasoned Chinese noodle soup, add 2 parts by mass of granular gelatin and 0.1 part by mass of sucrose fatty acid ester as an antifoaming agent to 100 parts by mass of seasoned Chinese noodle soup and cool well. A gelatin soup was obtained.
100 g of the obtained raw Chinese noodles for cooking in a microwave oven and 300 g of gelatin soup were placed in a microwave-compatible container.
This was heated in a microwave oven with an output of 1500 W for 2 minutes to be in a eating state and evaluated by 10 panelists according to the following evaluation criteria.
・ Five textures: 4 points with a very good balance between hardness and elasticity ... 3 points with a good balance between hardness and elasticity ... 2 points for normal ... 1 point with a slightly poor balance between hardness and elasticity ... poor balance between hardness and elasticity Table 1 shows the obtained evaluation results (average values).

＊表中、単位は質量部である（食感を除く）。
＊表中、加工澱粉はヒドロキシプロピル化リン酸架橋タピオカ澱粉である。
＊表中、バイグルはバイタルグルテンの略である。
＊表中、α化小麦粉はＡＳＷ（オーストラリア・スタンダード・ホワイト）原料由来の１等粉をα化度９０％に湿熱処理したものである。
＊表中、かんすいは炭酸カリウム５質量％、炭酸ナトリウム９５質量％の混合物である。

* In the table, the unit is parts by mass (excluding texture).
* In the table, the modified starch is hydroxypropylated phosphate cross-linked tapioca starch.
* In the table, bigl is an abbreviation for vital gluten.
* In the table, pregelatinized wheat flour is obtained by subjecting first-class flour derived from ASW (Australia Standard White) raw material to a heat treatment of 90%.
* In the table, Kansui is a mixture of 5% by mass of potassium carbonate and 95% by mass of sodium carbonate.

When using the raw Chinese noodles for microwave cooking according to the present invention, the Chinese noodles having a good texture could be obtained easily and in a short time.
When even one blending ratio of the present invention was not obtained, Chinese noodles with good texture could not be obtained.

Claims (3)

  20 to 70 parts by mass of etherified phosphate-crosslinked tapioca starch, 2 to 20 parts by mass of pregelatinized flour, 4 to 12 parts by mass of vital gluten, and 100 parts by mass of wheat flour Of raw Chinese noodles for cooking using a microwave oven using a raw material containing 0.1 part by mass or more and 2 parts by mass or less.   The cooking method of the raw Chinese noodle for microwave cooking which accommodates the raw noodle for microwave cooking of Claim 1, and gelatin soup in a container, and heat-cooks this with a microwave oven. A raw Chinese noodle set for cooking in a microwave oven, wherein the raw noodle for cooking microwave oven and gelatin soup according to claim 1 are contained in a container.