JP2015123030A - Production method of noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide noodles cookable in a short time, and having excellent texture.SOLUTION: A production method of noodles includes a step for absorbing water so that raw noodles only the surface and its periphery of which are pregelatinized has a moisture content of 45 mass% or more. The immersed noodles are frozen. The production method of noodles stored in a container for microwave heating cooking includes a step for storing the noodles subjected to water absorption and solidified seasoning liquid into a container heatable by a microwave.

Description

  The present invention relates to a method for producing noodles that can be cooked in a short time.

  As noodles that can be eaten with a short cooking time, boiled noodles that have been refrigerated or frozen have been conventionally provided. However, these chilled or frozen noodles may have a reduced flavor during distribution or cooking before eating, or the noodles may be stretched and the texture may be impaired.

  As a method for producing noodles that can be cooked for a short period of time, Patent Document 1 discloses that dry pasta or dry noodles is moist heat or dry heat to α-form the surface layer, and in the case of wet heat heating, the surface of the pasta or noodles is dried. A process for producing simple cooked pasta or noodles is described which consists of filling and sealing a pasta or noodle with water in a hermetic container and then heating again. In Patent Document 2, dry pasta and dry noodles are dried and dried for a short time to modify the surface portion, and then moist heat is applied to α only the surface portion of the pasta, cooled to stop the progress of the α conversion, and then the pasta is removed. A method for producing pasta is described which consists in bringing water into contact with water at room temperature or higher or heated water. According to Patent Document 3, dry pasta or dry noodles is wet heat or dry heat heated to form a surface layer, and in the case of wet heat heating, the surface of the pasta or noodles is dried, and then the pasta or noodles are brought into contact with water at 35 ° C. or higher. A process for producing pasta is described which consists of allowing water to be absorbed.

JP-A-11-000124 JP-A-10-099034 Japanese Patent Application Laid-Open No. 09-191846

  Conventional simple cooked noodles are not always satisfactory in terms of texture. The present invention relates to providing a method for producing noodles that can be easily cooked in a short time and can have a good texture such as boiled noodles from raw noodles.

  Each of the conventional simple cooking pasta or fast-boiled pasta production method described above is characterized in that dry noodles are first dried or heated after wet heat. On the other hand, the present inventors have made raw noodles a short time by absorbing water until the moisture content reaches a predetermined value after being partially α-ized so that only the surface and its vicinity are α-ized. It was found that noodles having a good texture such as boiled noodles from raw noodles can be obtained after cooking.

Therefore, the present invention provides a method for producing noodles, which comprises absorbing raw noodles whose surface and its vicinity only have been gelatinized so that the water content is 45% by mass or more.
Further, the present invention is to absorb raw noodles whose surface and its vicinity only are α-treated so that the moisture content is 45% by mass or more, and microwave-heat the water-absorbed noodles and the solidified seasoning liquid. A method for producing noodles in a container for microwave heating cooking, comprising storing the container in a possible container.

  According to the present invention, semi-cooked noodles that can be cooked in a short time and simply by boiling for a short time, reconstitution with hot water, microwave heating, or the like can be produced. The noodles produced according to the present invention have a moisture gradient close to that of boiled noodles after cooking, and have a good texture with stickiness and elasticity like boiled noodles as they are. be able to.

  The present invention provides noodles that can be cooked easily in a short time. The noodles of the present invention can be produced by allowing raw noodles to be water-absorbed until a predetermined amount of water is obtained after only the surface and its vicinity are α-ized. Examples of the noodles produced according to the present invention include Chinese noodles, udon, Japanese buckwheat noodles, kishimen, somen noodles, hiyagigi, and pasta.

  The raw noodles may be any noodles made from noodle dough prepared by mixing raw flour containing grains and other ingredients as necessary with water and kneading with water by a normal method, or commercially available. Raw noodles.

  Examples of cereal flour contained in the raw noodle raw material flour include wheat flour, buckwheat flour, corn flour, rye flour, barley flour, oat flour, and rice flour. These flours can be used either alone or as a mixture of any two or more thereof. Other ingredients contained in the raw material powder include starches; salt; citrus; dried eggs such as dried egg white, dried egg yolk and dried whole eggs; xanthan gum, guar gum, locust bean gum, alginic acid and its salts, agar, gelatin, Thickeners such as pectin; fats and oils such as animal and plant oils and fats, emulsified oils and fats; emulsifiers such as lecithin, glycerin fatty acid esters and sucrose fatty acid esters; inorganic salts such as carbonates and phosphates; gluten, soy protein and casein And the like; sugars; sugar alcohols such as sorbit; preservatives such as ethanol; enzyme agents and the like. What is necessary is just to determine suitably the mixing | blending ratio of the said flour and other materials in the said raw material powder according to the kind of target noodles.

  Preferably, the raw powder of raw noodles contains dried egg white. The content of the dried egg white in the raw material powder is preferably 0.5 to 6% by mass, more preferably 1.5 to 3% by mass in the total amount.

  Preferably, the raw noodle raw material powder contains starch. Examples of starches include potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, sweet potato starch, and processed starches thereof. 1-50 mass% is preferable in the whole quantity, and, as for content of starches in raw material powder, 5-15 mass% is more preferable.

  Raw noodles produced from the above raw material powder were alphatized so that the surface and the vicinity thereof were alphatized but the central part was not alphatized, so that only the surface and its vicinity were alphatized. Raw noodles can be prepared.

  As a means for partial alpha conversion of raw noodles, either dry heat heating or wet heat heating may be used, but wet heat heating such as boiling in hot water or steaming with steam is preferable. In any case, the raw noodles are heated so that only the surface of the raw noodles and the vicinity thereof are α-ized and the α-noodles are not completely α-αd. For example, the raw noodles are boiled or steamed so that the yield is 105 to 140% by mass, or the raw noodles are boiled or steamed until the moisture content is 36 to 55% by mass, In addition, it is possible to obtain raw noodles in which only the α and the vicinity thereof are α-ized and the central portion is not α-α and are partially α-α. Alternatively, the moisture content of the noodles after cooking is increased by 5% by mass or more with respect to that before cooking, but 7% by mass or more, preferably 9%, more than the moisture content when the noodles are completely pregelatinized to the center. By boiling or steaming raw noodles so that the mass% is lower, only the surface and the vicinity thereof are α-ized, and the central part is not α-ized, and partially-α-ized raw noodles can be obtained. it can. The raw noodles after the partial pregelatinization treatment may be quenched as necessary to stop the progress of pregelatinization.

  Subsequently, the raw noodles in which only the surface obtained above and the vicinity thereof are α-treated are absorbed. As a method for absorbing the noodles, any method can be used as long as the entire surface of the noodles can be continuously brought into contact with water. Examples thereof include immersion in water and water spraying. 1-50 degreeC is preferable and the temperature of the noodles in the case of this water absorption process and the temperature of water has more preferable 15-40 degreeC. If the product temperature or the water temperature of the noodles is too high, it is not preferable because the gelatinization of the noodles proceeds. On the other hand, if the product temperature or water temperature of the noodles is too low, it takes a long time for water absorption, which is also not preferable.

  Water absorption of the noodles is performed until the moisture content of the noodles after water absorption is 45% by mass or more. Preferably, the noodles are allowed to absorb water so that the water content of the noodles after water absorption is in the range of 58 to 67% by mass. When the amount of water is too large, the noodles become soft, so that the shape retention may be lowered, or the noodles after cooking may have a poor texture. On the other hand, if the amount of water becomes too low, the time required for cooking the noodles becomes long, or the texture of the noodles after cooking becomes hard.

  In the water absorption step, when the noodles absorb ethanol together with water, the storage stability of the noodles can be improved. For example, when raw noodles whose surface and the vicinity thereof are pregelatinized are immersed in water to which about 5 to 10% by volume of ethanol is added, microbial growth in the noodles is suppressed by the bactericidal action of the absorbed ethanol. , Improving the storage stability of noodles. The ethanol absorbed in the noodles is lost during cooking, and the remaining amount in the noodles at the time of eating is slight.

  The raw noodles before the surface and its vicinity are pregelatinized may be further aged. For example, raw noodles are stored for a predetermined time, for example, overnight under specific temperature conditions, for example, 1-30 ° C. This aging treatment can further improve the stickiness and elastic texture of the noodles.

  The noodles of the present invention can be produced by the above procedure. The produced noodles can be stored refrigerated, chilled or frozen as they are, and can be provided as refrigerated, chilled or frozen noodles. The noodles of the present invention are semi-cooked noodles for simple cooking. For example, the noodles of the present invention are heated for a short time with hot water or microwave, or the hot water is poured into the noodles of the present invention and left still for a short time (so-called hot water reconstitution). Noodles can be obtained. What is necessary is just to change suitably the cooking time of the noodles of this invention according to a consumer's liking.

  Or the noodles of this invention manufactured by said procedure can be provided as a container for microwave heating cooking contained in the container which can be microwave-heated with a seasoning liquid. The noodles contained in the container for microwave heating cooking are obtained by absorbing the raw noodles whose surface and the vicinity thereof are pregelatinized by the above-described procedure until a predetermined amount of water is obtained, and then absorbing the noodles and solidifying them. The seasoning liquid thus prepared can be produced by storing it in a container that can be heated by microwaves.

  Examples of the microwave heatable container include a container composed of at least a part, preferably all of a microwave permeable material. Examples of the microwave transparent material include polyethylene terephthalate, crystallized polyethylene terephthalate, polypropylene, polyethylene, polystyrene, and composite materials thereof. Examples of the shape of the container include various shapes such as a bag shape, a cup shape, and a tray shape. If necessary, the container may be provided with a lid (for example, a push lid, a cover lid, a pillar lid, etc.) or a margin, and preferably has a vent. The container may also be provided in a state of being further sealed with another package such as a wrap, a film, or a bag, or in a state where the vent is sealed with a top seal or the like. Preferably, these separate packages or seals protect the container and its contents before microwave heating and are removed during microwave heating.

  The type of the seasoning liquid is not particularly limited, and may be appropriately selected according to the type of noodles and consumer preference. For example, the seasoning liquid includes meat sauce, napolitan sauce, tomato sauce, white sauce, cream sauce, oil sauce, brown sauce, etc. for pasta such as macaroni and spaghetti; udon, hiyagigi, somen, Japanese soba noodles, etc. For example, soy sauce such as noodle soup, miso-based seasoning, curry sauce, etc .; for Chinese noodles, rice noodles, etc., Chinese soup, Worcester sauce, oil sauce, etc. can be mentioned, but not limited thereto. Further, the seasoning liquid may appropriately contain ingredients such as vegetables, mushrooms, meats, seafood, eggs, and spices.

  Examples of the means for solidifying the seasoning liquid include freezing and gelation by addition of a gelling agent, but gelation is preferred. Examples of the gelling agent include gelatin. As for the usage-amount of a gelatinizer, about 1-2 mass% is preferable as the quantity in the whole quantity of this seasoning liquid. Since the seasoning liquid is solidified, it is maintained without being absorbed by the noodles during storage, but is melted by microwave heating to become a liquid state. The solidified seasoning liquid is preferably placed on the noodle mass (the surface that is on the top during microwave heating). Thereby, the seasoning liquid melt | dissolved by the microwave heating flows below, and a seasoning liquid becomes easy to get involved in the whole noodles.

  Preferably, in the microwave heating cooking container noodles of the present invention, the noodles of the present invention are accommodated in the container in contact with the solidified seasoning liquid. Alternatively, in the noodles in the microwave heating cooking container of the present invention, the noodles and the solidified seasoning liquid are composed of a material (gelatin or the like) that dissolves by microwave heating, the above-described microwave permeable material, or the like. It may be stored in the container in a state of being separated from each other by a sheet or the like, but it is not necessary. The sheet is generally used to prevent the seasoning liquid from being absorbed by the noodles during storage or microwave heating. However, the noodles contained in the container for microwave heating cooking of the present invention can be stored and cooked without absorbing the seasoning liquid even if the noodles and the seasoning liquid are stored in the container in a direct contact state. Is possible.

  The container for noodles for microwave heating cooking of the present invention can be stored refrigerated, chilled or frozen, and can be provided as refrigerated, chilled or frozen noodles. By cooking the noodles in a container together with the seasoning liquid in a microwave using a microwave oven or the like, a cooked noodle with a seasoned liquid that can be eaten as it is can be obtained.

  In order to explain the present invention concretely, examples are described below, but the present invention is not limited by these examples.

(Manufacture of raw noodles)
Kneading water was prepared by dissolving 2 parts by weight of Kansui in 35 parts by weight of water. To the raw material powder shown in Table 1, 35 parts by mass of the kneading water was added and kneaded for 10 minutes by a conventional method to prepare a noodle dough. Next, this dough was rolled using a noodle making roll to prepare a noodle strip having a thickness of 2.5 mm. The produced noodle strip was cut out using a cutting blade with a corner of No. 20 to produce a raw noodle string (about 1.4 mm).

(Examples 1-4)
The raw noodle strings were steamed so that the water content was 36% by mass to make the surface alpha (partially alpha), and then immersed in water for 3 hours to produce semi-cooked noodles. Table 1 shows the moisture content of the obtained semi-cooked noodles. The temperature of the noodle strings and the temperature of the water during water immersion were set to 20 ° C. The water content of the noodle was calculated based on the weight of the noodle and the weight and water content of the raw material powder.

(Comparative Examples 1-3)
In Comparative Example 1, the raw noodle strings used in Example 1 were used as they were. In Comparative Example 2, the raw noodle strings used in Example 1 were subjected to water soaking without partial alpha formation. In Comparative Example 3, the raw noodle strings used in Example 1 were dried to obtain dry noodles, which were subjected to partial pregelatinization and water immersion.

(Test Example 1)
The noodles of Examples 1 to 4 and Comparative Examples 2 to 3 after water immersion were observed, and the shape retention of the noodles after water immersion was evaluated. Furthermore, the noodles of Examples 1 to 3 and Comparative Examples 1 to 3 were cooked with a bowl, and the texture and smoothness of the cooked noodles obtained were evaluated. In the evaluation, an average value of evaluation results based on the following criteria by 10 panelists was obtained. The results are shown in Table 1.

(Shape retention after water immersion)
5 points: Good shape retention and very good.
4 points: Good shape retention and good.
3 points: Some shape retention.
2 points: Slightly soft, slightly lacking in shape retention, poor.
1 point: soft, lack of shape retention and extremely poor.

(Texture)
5 points: Good viscoelasticity and very good.
4 points: Appropriate viscoelasticity and good.
3 points: noodle center has hardness.
2 points: Slightly hard or slightly soft, somewhat lacking in viscoelasticity, poor.
1 point: Hard or soft, lack of viscoelasticity, extremely poor.

(Smoothness)
5 points: Good smoothness and extremely good.
4 points: Appropriate smoothness and good.
3 points: Somewhat smooth.
2 points: Slightly rough, slightly chipped and defective.
1 point: Roughness, lack of smoothness, extremely poor.

(Test Example 2)
The semi-cooked noodle of Example 1 was frozen to obtain frozen noodles. After the frozen noodles were thaw-cooked, the texture and smoothness of the noodles were evaluated in the same manner as in Test Example 1 (evaluation values: texture 4.4 points, smoothness 4.3 points).

(Test Example 3)
In a microwave-permeable container, 150 g of the half-cooked noodle of Example 1 was placed, and 300 g of the seasoning liquid solidified with a gelling agent was directly placed thereon. After refrigerated storage for 1 day, the whole container was cooked in a microwave at 1500 W for 1 minute 35 seconds. The texture and smoothness of the prepared cooked noodles were evaluated in the same manner as in Test Example 1. The noodles after cooking had moderate texture and smoothness without the noodles becoming soft due to absorption of the seasoning liquid (evaluation values: texture 4.0 points, smoothness 3.9 points).

Claims (7)

  A method for producing noodles, comprising water-absorbing raw noodles whose surface and its vicinity only are α-treated so that the water content is 45% by mass or more.   The method according to claim 1, further comprising freezing the noodles after the immersion.   The raw noodles that are pregelatinized only on the surface and in the vicinity thereof are allowed to absorb water so that the water content is 45% by mass or more, and the absorbed noodles and the solidified seasoning liquid are stored in a microwave-heatable container. The manufacturing method of the noodles with a container for microwave heating cooking including doing.   The method according to claim 3, further comprising freezing the noodles and the seasoning liquid stored in the container.   The method according to claim 3 or 4, wherein the solidification is gelation.   The method according to any one of claims 1 to 5, wherein the raw noodle ingredients include dried egg white.   The method according to any one of claims 1 to 6, wherein the raw noodle ingredients include starches.