JP3088693U - Leach-prevented noodles - Google Patents

Abstract

(57) [Summary] [PROBLEMS] Noodles in which dissolution of starch or the like during boiling is prevented. SOLUTION: Alginic acid, sodium alginate,
A noodle string containing any of propylene glycol alginate as a raw material was brought into contact with calcium and boiled.

Description

[Detailed description of the invention]

[0001]

[Problems to be solved by the invention]

 Noodles to which starch and the like are added are widely distributed for the purpose of imparting a texture such as “sticky feeling” to the noodles. However, due to the nature of starch that becomes soluble when heated, it is inevitable that the starch added with care will elute into the boiling water when boiling. Due to this elution, the production yield deteriorated, or the eluted material stuck to the boiling tank, requiring much time for cleaning, and had very important problems in terms of productivity and workability.

Therefore, the present invention provides a production yield while maintaining a texture by forming a noodle string whose surface is coated with a calcium alginate network structure so that soluble starch does not elute into hot water. The purpose is to improve the workability and workability.

[0003]

[Means for Solving the Problems]

 In order to achieve the above object, a noodle string in which any of alginic acid, sodium alginate and propylene glycol alginate is blended as a raw material is boiled in a state where calcium is in contact with the noodle string, thereby obtaining a noodle having a structure as shown in FIG. did.

[0004] The structure of the present invention is that the noodle strings prepared by blending any one of alginic acid, sodium alginate and propylene glycol alginate as a raw material are boiled in a state where calcium is in contact with the noodle strings, so that the alginic acid and alginic acid in the noodle strings are removed. Either sodium or propylene glycol alginate reacts with calcium from those close to the surface to form a network structure, thereby producing a membrane 1 as shown in the figure.

[0005] Since the network of this network structure is smaller than the particle size of starch or the like, the network structure serves as a barrier and prevents components such as starch in the noodle strings from being eluted into boiling water.

[0006] Furthermore, although the outflow of components from the noodle strings is prevented, water absorption of the noodle strings is not prevented, so that the time required for boiling does not need to be changed to a normal one, and water is absorbed properly and firmly and firmly. Gives a crisp texture.

[0007]

DETAILED DESCRIPTION OF THE INVENTION

 In the present invention, the noodles include udon, soba, Chinese noodles, pasta and the like.

[0008]

[Effect of the invention]

 By using the above-mentioned invention, it is possible to obtain noodles which have a chewy texture, prevent the dissolution of starch and the like, and improve the production yield.

Further, since the noodles are prevented from being eluted, sticking of the eluted substances to the boiling tank is prevented, and workability such as washing is improved.

[Brief description of the drawings]

FIG. 1 is a side view of the noodle of the invention.

FIG. 2 is a sectional view of the noodle of FIG. 1;

[Explanation of symbols]

1 A membrane obtained by crosslinking calcium with any of alginic acid, sodium alginate and propylene glycol alginate.

Claims (1)

[Utility model registration claims] 1. A noodle in which starch, etc., is prevented from being eluted by boiling a noodle string in which any of alginic acid, sodium alginate and propylene glycol alginate is blended as a raw material in a state where calcium is in contact with the noodle string.