JP3404464B2 - Lump noodles and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to lump noodles and a method for producing the same. More specifically, the present invention relates to a lumpy noodle and a method for producing the same, which is capable of maintaining its shape during eating even after returning to water or hot water or cooking and cooking.

[0002]

2. Description of the Related Art In general, noodles are mainly made of wheat flour and other flour, and then added with brackish water, thickeners, pigments and other additives and water, kneaded, rolled into a plate and then linearized. Cut into pieces or extrude the kneaded mixture to make noodle strings. This is generally called raw noodles, and dried noodles are dried ones. Boiled noodles or steamed noodles that are boiled or steamed to be gelatinized, and instant noodles are obtained by frying (fried in oil) or hot-air drying these gelatinized noodles.

In these noodles, it is common to knead various protein materials such as egg white, various gums such as xanthan gum, or various salts such as thickening polysaccharides and phosphates into noodle dough for improving noodle quality. This is the method that has been used.
However, for the purpose of maintaining the shape of the noodle mass,
There is no report on coating the surface of noodle strings with these substances. Further, the technology of noodles in which the surface of the noodles is partially covered with dietary fiber or thickener is also known, but these technologies are intended to prevent the binding between the noodles and to prevent the oxidation and drying of the noodles surface. However, it was not intended to maintain the shape of the noodle mass even at the time of eating.

[0004]

[Problems to be Solved by the Invention] Since noodles are usually linear, chopsticks are generally used for eating, and it is difficult for infants and the elderly who have difficulty using chopsticks to eat soup. There are drawbacks such as the table being soiled by splashing and the clothes being soiled by splashed juice. In addition, it is hard to eat for people who do not have the ability to rub noodles, people in countries that do not have the culture of chopsticks, and people who think that making a slick sound is against the manners of eating is difficult to eat. The noodles had problems in eating.

Therefore, if noodle noodles can be created by making linear noodles into lumps and maintaining their shape even when reconstituted with water or hot water, eating with a spoon or the like becomes possible,
Even infants and old people who have difficulty using chopsticks can eat, and the splash of juice at the time of eating does not stain the table, and the splash of juice does not stain clothes. In addition, people who do not have the ability to rub in noodles, people in countries that do not have the culture of chopsticks, and people who think that making a slick sound is contrary to the manners of eating can also eat, and people with physical disabilities It can easily be eaten by a wide range of people, such as a person or a person who is in a supine position due to poor health. It is an object of the present invention to provide noodles that can maintain such a noodle mass in a lumpy form even at the time of eating, and can sufficiently return to hot water to endure eating.

[0006]

[Means for Solving the Problems] The inventors of the present invention have conducted extensive studies in order to solve the above-mentioned problems. As a result, after coating the surface of a noodle band with a binder and a coagulant, heating the water or water The inventors have found that noodles that can maintain their shape even at the time of eating after being reconstituted in hot water or cooked and completed cooking can be manufactured, and succeeded in establishing a manufacturing method thereof.

That is, the present invention comprises: (a) a step of coating the surface of the noodle strings with a protein material having a heat-coagulability as a binder, and (b) simultaneously with the execution of the coating step (a) or before or after the step. A step of coating the surface of the noodle band with an alkali metal salt and / or an alkaline earth metal salt as a coagulant, and (c) a step of heat-treating the noodle band coated with the binder and the coagulant,
It is a method for producing massive noodles containing.

The present invention also includes (a) a step of coating the surface of raw noodles or boiled and / or steamed noodles with a protein material having heat-coagulability as a binder, and (b) the coating step ( Simultaneously with or after the execution of a), a step of coating the surface of the noodle band with an alkali metal salt and / or an alkaline earth metal salt as a coagulant, and (c) coating the binder and the coagulant. Heat-treating the prepared noodle strips by heating in an air atmosphere and / or frying, wherein the noodle strips are placed in a mold at a time prior to the implementation of the heat-treatment step (c), and the heat treatment step is carried out. A method for producing blocky noodles, which is a mold-shaped noodle block by performing (c). Here, the noodle strings may be put into the mold frame before or after coating the binder or coagulant on the noodle strings, or after coating only one of them.

The present invention also includes (a) a step of placing raw noodles or boiled and / or steamed noodles in a mold and subjecting the noodles to a drying treatment to form a mold-shaped noodle mass, and (b) Before or after the drying treatment step (a), a step of coating the surface of the noodle string with a protein material having a heat-coagulability as a binder, and (c) before or after the drying treatment step (a). Later, at the same time as or after the execution of the coating step (b),
A step of coating the surface of the noodle band with an alkali metal salt and / or an alkaline earth metal salt as a coagulant, and (d) a mold-shaped noodle coated with the binder and the coagulant and subjected to a drying treatment. A method for producing lump noodles, comprising the step of heating the lump in an air atmosphere and / or heat-treating the lump to form the mold-shaped noodle lump. Here, at the time of heating and / or frying (d) in an air atmosphere, since the noodle strings have already formed a mold-shaped noodle mass, even if the noodle strings are put in the mold and the treatment is performed. Alternatively, it may be performed after taking out from the mold.

According to these methods of the present invention, noodle lumps having a predetermined shape can be obtained as a product form, and the noodle lumps can be returned with water or hot water at the time of eating, or after cooking with cooking. The shape of the mold can be maintained, and the noodles can be sufficiently returned to the inside of the noodle mass with hot water. In particular, when the noodle string after the gelatinization is subjected to the treatment, noodles having a high effect can be obtained.

The binding agent contains egg protein (egg white, whole egg) and / or milk protein (casein, whey protein) from the viewpoint that a preferable degree of binding is given from the results of experiments.
As the coagulant, chloride is preferable, and one containing at least one of sodium chloride, calcium chloride, magnesium chloride and ammonium chloride is preferable.

In the present invention, the method of coating the noodle strings with the binder and the coagulant is preferably a method of immersing the noodle strings in these solutions and / or spraying the noodle strings with these solutions. By adopting this method, it is possible to form a coating film of the binder and the coagulant on the surface of the noodle strings evenly and easily.

The amount of the binder coated on the noodle strings is 0.3 to 4.5 g, more preferably 1.5 g to 3.0 g, per 100 g of the noodle strings, and the coagulant is applied to the noodle strings. When the coating amount is 0.9 g to 7.5 g, and more preferably 1.5 to 7.5 g per 100 g of noodle strings, a high effect can be obtained. The noodle string weight here means a binder,
It refers to the weight of noodle strings before being coated with a coagulant.

Further, the present invention is a lump noodle produced by these production methods, wherein a protein material having heat coagulability as a binder on the surface of the noodle band, and an alkali metal salt and / or an alkaline earth metal salt as a coagulant. The lumpy noodles are obtained by coating the above, and the lumpy noodles are characterized in that their shape can be substantially maintained even during eating.

In particular, when the lumpy noodles are instant noodles, the shape retention of the lumpy shape is good at the time of cooking and eating, the convenience is high, the storage is possible, and the noodles are visually pleasing at the time of sale and eating. can do.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention can be applied to instant noodles such as fried noodles and non-fried noodles, dry type noodles such as dry noodles, and various types of noodles such as wet type boiled noodles, steamed noodles and frozen noodles. Further, it is applicable to any noodles such as ramen, udon, pasta, yakisoba and macaroni regardless of the kind of noodles, and also to noodles used for floating soup.

The present invention is not limited to the form of soup noodles such as so-called ramen in which noodles are placed in soup, but after adding water or boiling water, draining or boiling water to leave the noodle mass as it is or soup, flavor The form of so-called tsukemen, cold noodles, etc., which is dipped in liquid or the like and eaten, is also possible.

The production method of the present invention will be described below in accordance with the production method of instant noodles as an example.

The noodle strings used in the present invention can be produced by a conventional method for making noodles. That is, wheat flour, buckwheat flour, and other main raw materials to which starch and the like have been added as needed, further kansui, salt, thickeners, pigments and the like, if necessary, add water and knead noodles It is possible to use a method in which a dough is prepared and rolled into noodle strips and then cut out to form noodle strips, or a method in which the noodle dough is extruded into noodle strips.

In the case of instant noodles, the noodle strings thus formed are gelatinized by boiling and / or steaming, and then the gelatinized noodle string surface is coated with a solution of a binder and a coagulant. In the case of instant noodles, if the noodles are gelatinized, even if the noodles are not in a wet state, for example, they may be coated with dried ones such as frying, hot air drying, or freeze drying after gelatinization. Is also good.

As the coating method, the method of immersing in these aqueous solutions or the method of spraying these aqueous solutions on the noodle strings is the simplest and can be coated uniformly. Here, the aqueous solution of the binder is 0.3 to 15% (weight /
As the aqueous solution of the coagulant), the one adjusted to a concentration of 1 to 25% (weight / volume) can be preferably used.

As the solution used for coating, a solution obtained by mixing a binder and a coagulant may be used, or these solutions may be separately prepared and treated in separate steps. Further, a method of once coating only the binder and then drying or heating, and then newly treating a solution of the coagulant, or a method in which the coagulant is first coated and may be similarly performed. However, in any case, at least 1
It is necessary to perform heat treatment once.

As the binder in the present invention, a proteinaceous material for food having a property of being solidified by heating is properly used. The origin of the protein of the protein material includes those of egg origin, meat origin, milk origin, soybean origin, wheat origin and the like. The protein material may be one prepared or isolated and purified from these derived products, or one produced by a chemical synthesis method or a synthetic method by gene recombination. Peptides obtained by partially decomposing the material can also be used.

The egg-derived protein is composed of ovalbumin, conalbumin and the like, and egg white, egg yolk, whole egg and the like or food materials using these are used. As the meat-derived protein, plasma powder, which is composed of actin, myosin, etc. and crystallizes plasma protein, or a food material using these is used. The milk-derived protein is composed of α-lactalbumin, β-lactoglobulin, casein, and the like, and whey protein (WPI), rennet casein, or food materials using these are used. The soybean-derived protein is composed of glycinin, conglycinin and the like, and soybean protein and the like can be used. The wheat-derived protein and the like are composed of glutenin, gliadin and the like, and food materials such as gluten can be used.

These heat-coagulable protein materials may be used as a mixture, alone or in a state of being mixed with a substance other than the protein material, such as a seasoning or spice. May be. In short, any substance containing these protein materials having thermocoagulability can be used as the binder.

For example, the following food products (trade names) are commercially available as food materials containing the above protein materials, and can be used as the binder of the present invention. Specifically, Sanpro HT-101, Sanpro LRM-121,
Menfit A, Sankirara P, egg white powder N, BPP,
BPP-10, Profine P, Sanlacto N-5, Sanlacto N-12, Sanlacto I-1, Sanlecithin P
-1, (above, Taiyo Kagaku Co., Ltd.), egg white peptide,
Egg white protein (above, Kewpie Co., Ltd.), egg white powder S, egg white powder, egg white powder HG, Genesis, Winning α, Pro Three, Pro Two, Pro Two AR, Probumin, WPH, Progress C-N (above, Daiichi Kasei ( stock)
Manufactured) and the like can be used. As the binder, animal-derived protein materials are preferable, and those containing egg protein (egg white, whole egg) or milk protein (casein, whey protein) as a main ingredient are particularly preferable.

When the surface of the noodle strings is coated with the binder, the amount of coating on the noodle strings is 0.3 to 100 g per 100 g of the noodle strings.
4.5 g is preferable, and particularly preferably 1.5 to 3.0 g.
Is. If the coating amount is too small, the binding property is not sufficiently imparted, and thus the obtained noodle masses are inferior in shape retention, and if it is too large, the retention formation may be insufficient in the same manner. Further, depending on the kind of the binder used, there may be a problem that the texture is deteriorated due to the coating amount being too large.

Next, as the coagulant, one or more alkali metal salts or alkaline earth metal salts are used. For example, inorganic salts such as chlorides, sulfides, hydrogen carbonates, carbonates, acetates, and citrates. It is desirable to use organic salts such as acid salts, oxalates and tartrates. Examples of chlorides include potassium chloride, sodium chloride, magnesium chloride, ammonium chloride, examples of sulfides include sodium sulfate and magnesium sulfate, examples of hydrogen carbonate include sodium hydrogen carbonate, and examples of carbonate include sodium carbonate and potassium carbonate. It is properly used and these are used alone or in a mixture. Particularly preferred is any one or more of potassium chloride, sodium chloride, magnesium chloride, and ammonium chloride, and those containing these as a main agent are preferred.

When the surface of the noodle strings is coated with a coagulant, the amount of coating on the noodle strings is 0.9 to 100 g of noodle weight.
7.5 g is preferable, and particularly preferably 1.5 to 7.5 g.
Is. If the coating amount is too small, the binding property is not sufficiently imparted, and thus the obtained bulk noodles are inferior in shape retention, and if the coating amount is too large, problems may occur in terms of taste and color tone. For example, when a taste-imparting substance such as sodium chloride is used as a coagulant, the coating amount should be adjusted in consideration of the influence on the taste of the final product.

The suitable pH of the binder or coagulant solution of the present invention is 4 to 11, more preferably 5 to 10. The effect of the present invention cannot be obtained only by coating the noodle strings with only one of the binder and the coagulant.

The noodle strings coated with the binder and the coagulant are finally subjected to heat treatment. In that case, the noodle strings are put into a mold for forming a predetermined shape and heat-treated, or the noodle masses have already been heated. When is fixed to the shape of the mold by a drying process, it is taken out of the mold and subjected to a heat treatment, if necessary.

The filling of the noodle strings into the mold is carried out in the order in which the noodles in a wet state are filled into the mold and heat-treated immediately before the final heat treatment. It is preferable in that binding to the mold is unlikely to occur, but any process is possible after the noodle string manufacturing process by cutting and extrusion and before the heat treatment process. For example, the cut noodle strings may be put in a mold first, then steamed while being put in the mold, immersed in a solution of a binder and a coagulant, and heat-treated while being put in the mold. In addition, after the cut noodle strings are steamed, they may be put in a mold and once subjected to a drying treatment such as frying, then immersed in a solution of a binder or a coagulant, and then removed from the mold and subjected to heat treatment. .

Any form and size can be used as the formwork, but if the noodle strings are too packed in the formwork, it will be difficult to return the water to the inside when eating, and in the case of instant noodles, the inside will not dry. It will be difficult, so it is better to fill it so that there is a space like a bird's nest. For that purpose, for example, in the case of producing instant fried noodles, it is preferable to fill the noodles with the amount of 1/4 to 3/4 of the volume in the mold. Generally, it is preferable to use a spherical mold having a diameter of about 1 to 3 cm, since a mouthpiece having a shape to be eaten by a spoon is preferable in terms of its functionality. In addition, depending on the form of the form, noodles in the shape of a character such as an animal can be used, and it can be made into noodles that are pleasing to the eye, as ramen for children's snacks, floats of soup, and the like. In addition, drying treatment in the state of being put in the mold,
Considering that coating treatment and heat treatment may be carried out, it is preferable that the wall material of the mold has a large number of through holes or a mesh shape, and it is preferable to use a heat resistant material such as stainless steel. .

Finally, heat treatment is carried out. In the case of instant noodles, the heat treatment can be carried out in the same step as the noodle band drying step. As the heat treatment method, hot air drying in an oven, high temperature air flow drying, a so-called non-fried noodle manufacturing method of heating and drying in an air atmosphere such as microwave drying, a method of frying fried in high temperature oil, binding from the noodle strings after the coating treatment is performed. It is advisable to adopt a heat treatment method in which the adhesive and the coagulant are not easily released. As for the heating temperature, in both cases of heating under air and frying, if the noodle mass is fixed at 60 ° C or higher, the noodle mass can be fixed in a massive shape, but 90 to 180 ° C is particularly preferable. In addition, as a matter of course, the heat treatment may be performed in a step different from the usual drying step in the process for producing instant noodles. Alternatively, the heat treatment can be performed multiple times. For example, after coating the steamed noodles with a coagulant, the mixture is put in a mold and heat-treated for a short time, then coated with a binder, and then heat-treated for a further short time, and then fried. It can also be instant noodles.

Further, in order to prevent the uneven distribution of the noodles, the mold containing the noodle strings may be rotated or swung to prevent the uneven distribution of the noodles so that the manufactured noodle masses can be returned to the hot water evenly. it can.

The instant noodles produced by the production method of the present invention as described above, in the case of one-touch type cup noodles in which hot water is simply added and eaten, should be kept in shape for 20 minutes or longer after hot water is added. Even in the case of bag noodles that can be maintained without being cooked and cooked and cooked, it can be a noodle mass whose shape is maintained at the time of eating after cooking. FIG. 1 shows the appearance of the instant noodles produced according to such a production method into spherical noodle blocks.

Although the above has been described along with the process for producing instant noodles, the present invention is also effective for noodles other than instant noodles. However, in the case of raw noodles or dry noodles, thick noodles tend to lose their shape because the noodles are cooked for a long time. Therefore, the present invention is particularly effective in the case of instant noodles in which the binder and the coagulant are coated in the step after gelatinization and the cooking time is short. Also, in the case of boiled noodles, steamed noodles, frozen noodles, etc., the noodle mass shape can be sufficiently maintained.

In the case of raw noodles, the binding agent and coagulant of the present invention are cut or extruded to prepare raw noodle strings, which are coated with these solutions, and the surfaces are dried in an oven or the like in a mold. Heat to a degree. In the case of dry noodles, the raw noodle strings subjected to the above treatment may be further subjected to a drying step under the same conditions, or the drying method may be changed, for example, heat treatment may be followed by drying at room temperature.

In the case of boiled noodles, steamed noodles, frozen noodles, etc., the noodle strings are gelatinized by boiling or steaming, the noodle strings are coated with a binder and a coagulant, and the noodle strings are placed in a mold and placed in an oven. Heat dry to a non-sticky surface. In the case of frozen noodles, this may be further frozen rapidly.

[0040]

EXAMPLES The present invention will be described in detail below with reference to experimental examples and examples, but the present invention is not limited to these examples.

As the noodles used in Experimental Examples 1 to 9, noodles produced by the following production method were used. In addition, the method of evaluating the degree of binding (non-disintegration of the lump shape) in the evaluation of the experimental examples was as follows.

(Method for manufacturing noodles used in Experimental Examples) Flour 9
To 100 g of starch and 100 g of starch, 330 ml of water in which 2 g of Kansai and 15 g of salt were dissolved was added and kneaded with a mixer for 15 minutes to prepare noodle dough. The noodle dough was rolled with a roll mill to a thickness of 0.8 mm to make a noodle strip, and then cut into noodle strips with a cutting blade No. 20. This was steamed for 2 minutes in a steamer to be gelatinized, and then cut into 100 g portions per serving.

(Method of evaluating degree of binding) The prepared noodle mass was placed in a deep dish having a diameter of 7.5 cm, 100 ml of boiling water was poured, the lid was left for 3 minutes. Take out one piece, stab a bamboo skewer with a diameter of 3 mm in the center of the noodle mass, and hang the noodle mass in a suspended state.
~ 5), and the degree of binding of the noodle masses was evaluated (implemented 3 times).

Score 5: Completely bonded while maintaining the shape.

Score 4: Almost bound while maintaining the shape.

Score 3: The shape is about to collapse, but
Ties can be seen.

Score 2: The shape is incomplete, but weak binding is seen.

Score 1: The shape was incomplete and there was no binding.

(Experimental Example 1) In order to see the effect of the binder,
Experiments were carried out using various thickeners, protein materials, and food materials containing these materials. The method for preparing the noodle masses is as follows.

3 g of sodium chloride as a coagulant was added to 30 ml of water, and 1.5 g of the following protein materials, thickeners or food materials containing these as the main ingredients were added, and the mixture was shaken with a shaker.
Shake for minutes to dissolve. 30 ml of this liquid was heated to 40 ° C., immersed in 100 g of one serving of the noodle strings prepared above, thoroughly entwined to cover the entire surface of the noodle strings, and then about 6 g of the noodle strings were cut into small portions. , 6 g of noodle strings are put into a metal mold (form) having a spherical shape with a diameter of 3 cm and formed of a stainless steel mesh, and a palm oil of about 150 ° C. (manufactured by Ueda Essential Oil Co., Ltd.) Fried for 2 minutes.

The degree of binding was evaluated according to the method for evaluating degree of binding, and the results are shown in Table 1.

[0052]

[Table 1]

The names of the protein material manufacturers and the origins of the proteins described in the trade names in Table 1 are as follows.

Sankirara P (whole egg powder: Taiyo Kagaku Co., Ltd.) Egg white powder N (Egg white powder: Taiyo Kagaku Co., Ltd.) Egg white powder S (Egg white powder: Daiichi Kasei Co., Ltd.) PROFINE P ( Plasma protein: Taiyo Kagaku Co., Ltd. Sanlacto N-12 (whey protein: Taiyo Kagaku Co., Ltd.) Winning α (whey protein concentrate: Daiichi Kasei Co., Ltd.) Pro-to (whey protein, egg) Mixture of protein and animal protein hydrolyzate: manufactured by Daiichi Kasei Co., Ltd. As a result of Experimental Example 1, a protein material having heat-coagulability for foods is not limited to gums, thickeners, etc. Shows a high effect in comparison with, whole egg, those containing egg protein such as egg white protein, casein, those containing milk protein such as whey protein have a high effect, are preferred as the binder of the present invention It was a thing.

(Experimental Example 2) In order to examine the effect of the coagulant, various alkali metal salts and alkaline earth metal salts were used. The method for preparing the noodle masses is as follows.

To 30 ml of water, 1.5 g of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.) as a binder and 3 g of various alkali metal salts or alkaline earth metal salts as coagulants were added,
The mixture was shaken for 30 minutes on a shaker to dissolve. This liquid 30
1 ml of noodle noodles prepared above by heating ml to 40 ° C
After soaking it in 00 g and thoroughly entwining it to cover the whole surface of the noodle strings, about 6 g each of the noodle strings are cut into small pieces and put into a spherical mold (form) having the same diameter as 3 cm used in Experimental Example 1. ,
A small amount of 6 g of noodle strings was put and fried in palm oil (manufactured by Ueda Essential Oil Co., Ltd.) at about 150 ° C. for 2 minutes.

The degree of binding was evaluated according to the method for evaluating degree of binding, and the results are shown in Table 2.

[0058]

[Table 2]

As a result of Experimental Example 2, when the coagulant was added, it was apparently more effective in maintaining the shape of the noodle masses after reconstitution with hot water than when the coagulant was not added. Also, coagulant (salt)
Although it had a binding property regardless of the type, especially monovalent salts of sodium, potassium, ammonium and the like, particularly chlorides thereof, showed a strong binding property.

(Experimental Example 3) In order to examine the effective concentration of the binder, the binding property of the noodle masses was evaluated by changing the addition amount of the binder.

The method for preparing the noodle masses was the same as in the manufacturing method of Experimental Example 2, except that the binder was each amount of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.), and the coagulant was 3 g of sodium chloride.
A sample was similarly obtained.

The degree of binding was evaluated according to the method for evaluating degree of binding, and the results are shown in Table 3.

[0063]

[Table 3]

As a result of Experimental Example 3, the binding property was found at each concentration, but the binding property increased as the coating amount increased, and 1.5 to 3.0 g was coated per 100 g of noodle strings. In particular, it showed a particularly high binding property.

(Experimental Example 4) In order to examine the effective concentration of the coagulant, the cohesiveness of the noodle masses was evaluated by changing the amount of the coagulant added.

The noodle masses were prepared by the same method as in Experimental Example 2 except that the binder was egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.).
Was added as 0.9 g or 1.5 g, and the coagulant was prepared as each of the following amounts of sodium chloride to prepare a sample.

The degree of binding was evaluated according to the method for evaluating degree of binding, and the results are shown in Table 4.

[0068]

[Table 4]

As a result of Experimental Example 4, the effect of maintaining the shape of the noodle mass was clearly recognized by the addition of the coagulant. In particular, when the coagulant concentration was 1.5 g or more per 100 g of noodle mass weight, more preferably 3 g or more, a strong shape maintaining effect was observed.

(Experimental Example 5) In order to examine the influence of the pH of the aqueous solution of the binder and the coagulant used in preparing the noodle masses, p
The binding property of the noodle masses when H was 2 to 11 was evaluated.

The noodle lump was prepared by the same method as in Experimental Example 2 except that the binder was egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.).
1.5 g, the coagulant was 3 g of sodium chloride, the aqueous solution for coating the noodle strings was 100% concentrated and reduced lemon water (Pocco Co., Ltd.) on the acidic side, and the pH was adjusted to 2 to 6.
Adjust to pH with 30% sodium carbonate on the alkaline side.
Was prepared from 7 to 11 and used as a sample.

The degree of binding was evaluated according to the method for evaluating degree of binding, and the results are shown in Table 5.

[0073]

[Table 5]

As a result of Experimental Example 5, it was found that the binding property of the noodle masses had an effect in a relatively wide pH range.
It has been found that is preferably between 4 and 11, particularly preferably between 5 and 10.

(Experimental Example 6) In order to examine the effect of the temperature of the heat treatment on the degree of binding when preparing the noodle masses, the binding properties of the noodle masses were evaluated at 60 to 180 ° C. in the frying process. .

The noodle masses were produced by the same method as in Experimental Example 2 except that the binder was egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.).
1.5 g, the coagulant was 3 g of sodium chloride, the temperature of the frying treatment was changed to the following temperatures, and the frying treatment was performed for each predetermined time to obtain a sample.

The degree of binding was evaluated according to the method for evaluating degree of binding, and the results are shown in Table 6.

[0078]

[Table 6]

From the results of Table 6, it was confirmed that the binding effect was obtained at any temperature.

(Experimental Example 7) In order to examine the persistence of the binding degree of the noodle masses, the score of the noodle masses was evaluated not only after 3 minutes but also after 6 to 20 minutes as described in the method for evaluating the degree of bonding. .

The noodle masses were prepared by the same method as in Experimental Example 2 except that egg white powder S (trade name: Daiichi Kasei Co., Ltd.) was used as a binder.
Was made 0.9 g or 1.5 g, and sodium chloride 3 g was used as a coagulant, and the same procedure was performed to obtain a sample.

3 to 20 minutes after pouring the boiling water, the degree of binding was evaluated in the same manner as described above, and the appearance of the noodle masses was observed after 3 to 20 minutes to give a score. It was shown to.

[0083]

[Table 7]

From the results shown in Table 7, the amount of the binder added was 0.9 g /
With 100 g of noodles, the noodle mass maintained its shape until 3 to 20 minutes later. Especially, when the amount of the binder added was 1.5 g / 100 g of noodles, the shape was completely maintained even after 20 minutes.

(Experimental Example 8) Regarding the method for producing a noodle mass, the noodle masses were prepared by the methods shown in Examples 1 to 9 below, which embodiment can be adopted in the instant noodles. The degree of binding was evaluated.

Example 1 To 30 ml of water was added 1.5 g of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.) as a binder and 3 g of sodium chloride as a coagulant, and the mixture was shaken for 30 minutes on a shaker. Allowed to dissolve. This liquid was immersed in 100 g of one serving of the noodles prepared above, and thoroughly entwined to cover the entire surface of the noodle strings, and then the noodle strings were cut into 6 g portions to give a diameter of 3 c.
The noodle strings were placed in a spherical mold (frame) of m and fried in palm oil (manufactured by Ueda Essential Oil Co., Ltd.) at about 150 ° C. for 2 minutes to prepare lump noodles.

Example 2 To 30 ml of water, 1.5 g of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.) as a binder and 3 g of sodium chloride as a coagulant were added, and shaken for 30 minutes on a shaker. Allowed to dissolve. This liquid was immersed in 100 g of one serving of the noodles prepared above, and thoroughly entwined to cover the entire surface of the noodle strings, and then the noodle strings were cut into 6 g portions to give a diameter of 3 c.
The noodle strings were put into a spherical mold (frame) of m and heated in an oven (DP32 manufactured by Tokyo Rikakikai Co., Ltd.) at about 90 ° C. for 30 minutes to prepare lump noodles.

[Example 3] To 30 ml of water, 1.5 g of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.) as a binder and 3 g of sodium chloride as a coagulant were added, and shaken for 30 minutes with a shaker. Allowed to dissolve. This liquid was immersed in 100 g of one serving of the noodles prepared above, and thoroughly entwined to cover the entire surface of the noodle strings, and then the noodle strings were cut into 6 g portions to give a diameter of 3 c.
The noodle strings were placed in a spherical m mold (form) of m and heated in an oven (DP32 manufactured by Tokyo Rikakikai Co., Ltd.) at about 90 ° C. for 30 minutes, and then palm oil at about 150 ° C. (Ueda Essential Oil Co., Ltd. ))
It was fried for 1 minute to prepare block noodles.

[Example 4] One serving of 100 prepared above
6 g of gelatinized noodles of 6 g are put into a spherical mold having a diameter of 3 cm, and the palm oil is heated to about 150 ° C. (Ueda Essential Oil Co., Ltd.).
Fried for 1 minute. All this noodle mass (1 serving), water 3
Egg white powder S (manufactured by Daiichi Kasei Co., Ltd.) as a binder in 0 ml
After adding 1.5 g and 3 g of sodium chloride as a coagulant and shaking the mixture for 30 minutes in a shaker to immerse it in an aqueous solution that has been dissolved and thoroughly entwined it with the noodle masses to cover the entire surface of the noodle strings, then about 90 ° C. Oven (manufactured by Tokyo Rikakikai Co., Ltd .: DP
It heated at 32) for 30 minutes, and produced the lump noodle.

[Embodiment 5] 100 servings prepared above
6 g of gelatinized noodles of 6 g are put into a spherical mold having a diameter of 3 cm, and the palm oil is heated to about 150 ° C. (Ueda Essential Oil Co., Ltd.).
Fried for 1 minute. All this noodle mass (1 serving), water 3
Egg white powder S (manufactured by Daiichi Kasei Co., Ltd.) as a binder in 0 ml
After adding 1.5 g and 3 g of sodium chloride as a coagulant and shaking the mixture for 30 minutes in a shaker to immerse it in the dissolved aqueous solution, thoroughly entwining it with the noodle masses to cover the entire surface of the noodle strings, then about 150 ℃ palm oil (manufactured by Ueda Essential Oil Co., Ltd.)
It was fried for 1 minute and used as a sample.

[Example 6] A solution prepared by adding 3 g of sodium chloride as a coagulant to 15 ml of water and dissolving it was dipped in 100 g of one serving of the noodles prepared above and thoroughly entwined to coat the entire surface of the noodle strings, Cut the noodle strips by 6g each to give a diameter of 3
The noodle strings were put in a cm-shaped spherical mold (form) and fried with palm oil (manufactured by Ueda Essential Oil Co., Ltd.) at about 150 ° C. for 1 minute. on the other hand,
1 to 1.5 g of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.)
5 ml of water was added, and the whole fried noodle mass (one serving) was immersed in a solution that was shaken for 30 minutes with a shaker and dissolved,
After entwining it with the noodle mass, it was further fried for 1 minute with palm oil (manufactured by Ueda Essential Oil Co., Ltd.) at about 150 ° C. to prepare lump noodles.

[Example 7] A solution prepared by adding 3 g of sodium chloride as a coagulant to 15 ml of water and dissolving it was dipped in 100 g of one serving of the noodles prepared above and thoroughly entwined to cover the entire surface of the noodle strings, Cut the noodle strips by 6g each to give a diameter of 3
The noodle strings were put in a cm-shaped spherical mold (form) and fried with palm oil (manufactured by Ueda Essential Oil Co., Ltd.) at about 150 ° C. for 1 minute. on the other hand,
1 to 1.5 g of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.)
5 ml of water was added, and the whole fried noodle mass (one serving) was immersed in a solution that was shaken for 30 minutes with a shaker and dissolved,
After entwining with the noodle mass, it was heated for 30 minutes in an oven at 90 ° C. (DP32 manufactured by Tokyo Rikakikai Co., Ltd.) to prepare lump noodles.

[Example 8] 1.5 g of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.) was added to a concentrated soup based on an animal and vegetable soup such as chicken bone, and an animal and vegetable seasoning, salt and pork leg were added. A concentrated soup was prepared by adding 30 ml of a seasoning solution (salt concentration 10%) to which soy sauce and vitamin B2 were added, and shaking and dissolving for 30 minutes with a shaker. 10 servings of noodles prepared above
After adding the concentrated soup heated to 40 ° C. to 0 g and thoroughly wrapping it with the noodles to cover the whole surface of the noodle strings, the diameter of the noodles is 3 c.
6 g each was placed in a spherical mold of m and fried in palm oil (manufactured by Ueda Essential Oil Co., Ltd.) at about 150 ° C. for 2 minutes to prepare lump noodles.

[Example 9] 1.5 g of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.) was added to a concentrated soup based on an animal and vegetable soup such as chicken bone, and an animal and vegetable seasoning, salt and pork leg. 30 ml of a seasoning solution containing soy sauce and vitamin B ₂ (salt concentration 10%) was added, and the mixture was shaken and dissolved for 30 minutes with a shaker to prepare a concentrated soup. After adding the concentrated soup to 100 g of one serving of the noodles prepared above and thoroughly entwining them with noodles, put each 6 g in a spherical mold having a diameter of 3 cm to obtain about 90 g.
3 degrees with an oven (DP32 manufactured by Tokyo Rika Kikai Co., Ltd.)
The mixture was heated for 0 minutes to prepare lump noodles.

Using the massive noodles prepared in Examples 1 to 9 of Experimental Example 8, the degree of binding was evaluated according to the method for evaluating degree of binding. The results are shown in Table 8. In addition, as a result of eating after each noodle was restored, none of the lump noodles was an instant noodle and was not uncomfortable.

[0096]

[Table 8]

As a result of Experimental Example 8 (Examples 1 to 9), a high binding property was observed in any of the manufacturing methods. In particular, Examples 1, 3, 7, 8 and 9 showed strong binding properties.

(Experimental Example 9) Non-fried noodles (Example 2 of Experimental Example 8) prepared by heating in an oven (heating in an air atmosphere) instead of frying were also tested.
The binding method with respect to the heat treatment temperature was examined by the following method.

To 30 ml of water, 1.5 g of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.) as a binder and 3 g of sodium chloride as a coagulant were added, and the mixture was shaken for 30 minutes on a shaker to dissolve. It was This liquid is used for 1 serving of noodles prepared above
After adding to 00g and thoroughly entwining the whole amount to cover the noodle string surface,
The noodle strings are cut into 6 g each, and the noodle strings are put in a spherical mold (form) having a diameter of 3 cm, and the noodle strings are heated in an oven at 60 ° C, 90 ° C, 120 ° C (Tokyo Rikakikai Co., Ltd .: DP32) for 20 minutes. ~
The mixture was heated for 60 minutes to prepare lump noodles. The degree of binding was evaluated according to the above-mentioned method for evaluating degree of binding, and the results are shown in Table 9.

[0100]

[Table 9]

From the results of Experimental Example 9, the binding effect was recognized even when the heating method was not the frying treatment but the heating treatment in an air atmosphere, and particularly at 90 ° C. or higher, the high binding property was observed.

(Experimental Example 10) The instant noodles of the type to be cooked and eaten and the noodles other than the instant noodles were produced and studied by the following methods of Examples 10 to 12 [Example 10 The massive noodles obtained in Example 1 of Experimental Example 8 were used as a sample of noodles to be cooked by cooking.

[Example 11] To 30 ml of water, 1.5 g of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.) as a binder and 3 g of sodium chloride as a coagulant were added, and the mixture was shaken at 30 times.
Shake for minutes to dissolve. The liquid was heated to 40 ° C., 100 g of commercially available boiled noodles (boiled Chinese noodles) was well entwined to cover the whole amount on the surface of the noodle strings, and then the noodle strings were cut in 6 g portions to obtain spherical gold having a diameter of 3 cm. Put the noodle strings in a mold (form), and
It was heated for 30 minutes in an oven (DP32 manufactured by Tokyo Rikakikai Co., Ltd.) at 0 ° C. to prepare lump noodles.

[Example 12] To 30 ml of water, 1.5 g of egg white powder S (trade name: manufactured by Daiichi Kasei Co., Ltd.) as a binder and 3 g of sodium chloride as a coagulant were added, and the mixture was shaken for 30 times.
Shake for minutes to dissolve. This liquid was heated to 40 ° C., well mixed with 100 g of commercially available dry noodles (trade name: Marutai Bar Ramen Marutai Co., Ltd.) to cover the whole amount on the noodle band surface, and then the noodle band with a diameter of 3 cm. The noodles were cut into a cylindrical frame to have a weight of 6 g, and heated in an oven (DP32 manufactured by Tokyo Rikakikai Co., Ltd.) at 90 ° C. for 30 minutes to prepare lump noodles.

The noodle masses prepared in Examples 10 to 12 were placed in boiling water and cooked for 2 minutes. This noodle lump was taken out, a bamboo skewer was stabbed in the center of the noodle lump, and the degree of binding of the noodle lump was evaluated by a score of 1 to 5 in the same manner as in the above-mentioned binding degree evaluation method. The results are shown in Table 10.

[0106]

[Table 10]

From the results of Experimental Example 10, it was found that the lumpy shape can be maintained even when cooked and cooked, and also in boiled noodles and dry noodles.

[0108]

EFFECTS OF THE INVENTION The method for producing lump noodles of the present invention, that is, the step of coating the surface of a noodle band with a protein material having a heat coagulability as a binder, and the surface of the noodle band with an alkali metal salt and / or an alkali as a coagulant. Coating an earth metal salt,
By using the method for producing noodles in which the steps of heat-treating the noodle strings coated with the binder and the coagulant are carried out in an appropriate order, after returning with water or hot water, or even when cooked and cooked It has become possible to provide noodles that can maintain a lumpy shape. Such an effect in the present invention is extremely insufficient when only the binder or the coagulant is used, and it is necessary to use the binder and the coagulant together.

According to the present invention, the noodle mass can be made into a noodle mass whose shape does not collapse even during eating, and can be returned to the center of the noodle mass with hot water. Therefore, a spoon or a fork can be used. It becomes possible to provide bite-sized noodles that can be eaten in, and noodles that have a character shape that is pleasing to the eye.

Also, even an infant or an elderly person who has difficulty in using chopsticks can eat it, and the splashing of the juice at the time of eating does not stain the table, and the splashed juice does not stain the clothes. In addition, people who do not have the ability to rub in noodles, people from countries that do not have the culture of chopsticks, and people who think that making a slick sound is contrary to the manners of eating can eat, and people with physical disabilities It is possible to feed a wide range of people, such as a person or a person who is in a supine position due to poor health.

[Brief description of drawings]

FIG. 1 is a schematic view showing a lumpy instant noodle according to an embodiment of the present invention.

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Claims (7)

(57) [Claims] 1. A noodle which comprises (a) a step of coating the surface of a noodle string with a protein material having a heat-coagulability as a binder, and (b) simultaneously with or before or after performing the coating step (a). Production of lump noodles including a step of coating the wire surface with an alkali metal salt and / or an alkaline earth metal salt as a coagulant, and (c) a step of heat-treating the noodle wire coated with the binder and the coagulant Method. 2. A process of (a) coating the surface of raw noodles or boiled and / or steamed noodles with a protein material having heat-coagulability as a binder, and (b) performing the coating step (a). Simultaneously or before or after, a step of coating the surface of the noodle band with an alkali metal salt and / or an alkaline earth metal salt as a coagulant, and (c) a noodle band coated with the binder and the coagulant. A heating step in an air atmosphere and / or a heating step with a frying process, wherein the noodle strings are placed in a mold at a time prior to the execution of the heating step (c), and the heating step (c) is performed. A method for producing lump noodles, which is a form-shaped noodle lump by performing the method. 3. A process of (a) placing raw noodles or boiled and / or steamed noodles in a mold to perform a drying treatment to form a mold-shaped noodle mass, and (b) the drying treatment ( Before or after a), a step of coating the surface of the noodle strings with a protein material having a heat-coagulability as a binder, and (c) the coating before or after the drying step (a). Simultaneously with or after the step (b), a step of coating the surface of the noodle band with an alkali metal salt and / or an alkaline earth metal salt as a coagulant, and (d) the binder and the coagulant. A method for producing massive noodles, which comprises a step of heating a mold-shaped noodle mass that has been covered and dried to form a mold-shaped noodle mass by heating in an air atmosphere and / or by frying. 4. The binder contains egg protein and / or milk protein, and the coagulant is potassium chloride, sodium chloride,
The method for producing lump noodles according to any one of claims 1 to 3, comprising at least one of magnesium chloride and ammonium chloride. 5. The method for coating the binder and the coagulant comprises:
The method for producing lump noodles according to any one of claims 1 to 4, which is a method of immersing the noodle strings in these solutions and / or spraying these solutions on the noodle strings. 6. The noodle weight of the binder coated on the noodle strings is 1
0.3 to 4.5 g per 00 g, and the coagulant is
The method for producing lump noodles according to any one of claims 1 to 5, wherein the amount is 0.9 to 7.5 g per 100 g of noodle strips. 7. A lump noodle comprising the noodle string surface coated with a protein material having a heat-coagulability as a binder and an alkali metal salt and / or an alkaline earth metal salt as a coagulant. Lumped noodles characterized by being able to maintain their shape almost.