JP3538769B2 - How to rehydrate semi-dry noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

On water returning cooking method <br/> noodles, to which the present invention is electronic range. BACKGROUND OF THE INVENTION

[0002]

2. Description of the Related Art Conventionally, fresh noodles, semi-fresh noodles, dry noodles, semi-dry noodles, and instantaneous pregelatinized noodles are boiled from water (hereinafter, returned from water,
There is no noodles.

[0003] That is, for noodles such as udon and dried noodles that have a long boiling time, add water to the noodles using a pot or the like,
When noodles are boiled while boiling water, if the amount of water with respect to the noodles is large (6 times or more), the noodles will be dissolved at the time of boiling, and if the amount of water is small (less than 6 times), the boiled water will become paste-like. Extremely long boiling times and noodles cannot be eaten without washing.

[0004] Even noodles such as Chinese noodles and noodles that have a relatively short boiling time, when placed in a pan and heated from water over an open fire, a portion of the noodles begins to melt when the amount of water is large, as described above.
The soup becomes cloudy, the surface of the noodles becomes glue-like, and it becomes unsavory and has a slimy texture.If the amount of water is small, it boiled in the glue. There are problems such as becoming soup.

[0005] In addition, when non-fry instant noodles are heated from water, similar phenomena occur, though not as much as raw noodles, and pose a problem.

[0006]

Therefore, an object of the present invention is to provide a method of cooking noodles that can be reconstituted with a small amount of water using a microwave oven .

[0007]

Means for Solving the Problems The inventors of the present invention have made intensive studies to solve the above-mentioned problems, and as a result, by improving the quality of noodles, a microwave heating method which does not involve much water absorption during boiling has been proposed. By doing, you can return water with a small amount of water,
Finding that delicious noodles can be easily obtained,
The present invention has been reached.

[0008] That is, the present invention relates to a method for producing a liposome which is pregelatinized by steaming and has a water content of 18 to 28% by weight or water activity.
Semi-dry noodles, which is a 0.94-.60 (except pasta)
And placed <br/> 2-6 volumes of water noodle weight microwavable resistant container, and carrying out microwave heating, the or
Or to provide the water back cooking method of semi-dry noodles that can be eating.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The type, processing method, product form, etc. of the noodles in the present invention are not limited. In other words, by adding water to raw noodles that are relatively short-boiled and made in a usual manner and heating them in a microwave, noodles with a flavor and texture close to noodles boiled in a pot or the like over a gas fire can be obtained. However, by combining the following methods, it is possible to obtain noodles having an even better flavor and texture.

A method of boiling noodles quickly. A method for preventing starch granules on the surface of a noodle string from being gelatinized and collapsed. A method of heating in a short time efficiently (using microwave heating).

That is, as a method of boiling quickly, for example, a method of thinning or thinning a noodle string, an emulsifier,
Examples of the method include a method of incorporating fats and oils, a thickening polysaccharide, a chemically modified starch, egg yolk, and the like into noodles, a method of making noodles by polyhydration, and a method of combining these methods.

Examples of the method for preventing the starch granules on the surface from gelatinizing and disintegrating include, for example, a method in which glutenin or gliadin is contained as a main component, a method in which gluten, egg white, milk protein, calcium and the like are contained in a noodle string, a method in which hand flour is added to gum. Method of adding gums to the surface of the noodles, using no hand flour,
A method of gelatinizing the surface of the noodles by steaming or other operations to form a gelatinized film,
A method of densifying the structure of the surface portion of the noodle by semi-drying, a method of applying oil to the surface of the noodle, a method of combining these methods, and the like can be given.

[0013] Methods for preserving these noodles for a long period of time include, for example, a method of reducing the water content of noodles, ethanol, humectants, antibacterial components, amino acids, organic acids and salts thereof, starch, and salt. A method to be contained in noodles,
Examples of the method include coexistence of a deoxidizer or a sustained-release alcohol preparation with noodles, and a method of combining these methods.

In order to obtain noodles that can be stored for a long period of time and are easy to use, for example, semi-dry noodles or dry noodles in which a deoxidizer or a sustained-release alcohol preparation is enclosed in a microwave-compatible foamed resin container are used. Products containing utensils, concentrated soups, etc.
In other words, instant water-cooled microwave noodles can be mentioned.

[0015] In the cooking method of the present invention, for example, in the instant reconstituted microwave noodles, noodles, ingredients, and soups are taken out of a microwave-compatible foamed resin container, and the noodles and noodle weight of 2 to 2 are added to the container again. After adding 6 times the amount of water and heating in a microwave oven, noodles equivalent to noodles boiled in a normal pot can be obtained by adding the ingredients and the concentrated soup. A microwave-compatible container refers to a container that can be heated in a microwave oven, and a resin container refers to a container that is not deformed or damaged by the heating in a microwave oven. Is a possible container.

In the present invention, gliadin of wheat protein, a component containing glutenin as a main component, modified starch, gluten, egg yolk, egg white, milk protein, emulsifier, oil, fat, thickening polysaccharide, calcium, humectant, ethanol, antibacterial component , Amino acids, organic acids and their salts, salt, and starch are preferably contained in the noodles, but there is no limitation on the content method, content, and the like. Examples of the content method include a method of adding to kneading water and a method of mixing with flour. Preferably, those used for the purpose of improving the storage stability, those that dissolve in water, and the like are added to kneading water, and the others are added to flour. Except for the modified starch, the content is 0.1 to 10% by weight based on flour, and the modified starch is an amount that replaces 5 to 50% by weight with wheat flour.

The method of extracting the wheat protein component containing gliadin as the main component and the component containing glutenin as the main component are not limited. For example, there can be mentioned an acidic alcohol extraction method proposed by us (JP-A-6-62721), an aqueous ethanol extraction method, an aqueous acetone extraction method, an acidic aqueous solution extraction method, and the like. Preferred is an acidic ethanol extraction method.

The type of the modified starch is not limited.
For example, one obtained by using at least one kind of starch such as potato starch, corn starch, tapioca starch, rice starch, wheat starch and the like, and subjecting it to at least one kind of chemical modification such as esterification, cross-linking, oxidation, and etherification is exemplified. be able to. Preferably, tapioca starch has been subjected to at least one chemical modification such as crosslinking, esterification, or etherification.

The type of humectant is not limited. For example, glycerin, propylene glycol, sugar alcohol, sodium lactate and the like can be mentioned. Preferably, a sugar alcohol and sodium lactate are used.

The type of the emulsifier, the thickening polysaccharide, calcium and the like is not limited. For example, emulsifiers include glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, enzyme-treated lecithin and the like. Examples of the thickening polysaccharide include guar gum, tamarind gum, xanthan gum, agar, gellan gum, locust bean gum, alginic acid and its sodium salt, seaweed extract, pectin and the like. Examples of the calcium include phosphates, organic acid salts, hydroxides, eggshells, animal bones, and high-temperature fired products such as oyster shells. Preferred are enzyme-treated lecithin, guar gum, and calcined calcium.

[0021] The type of the antibacterial component and the amino acid are not limited. Antibacterial components include, for example, protamine,
Basic polypeptides such as polylysine, lysozyme, nisin and the like can be mentioned. Amino acids include glycine, alanine, glutamic acid, cystine and the like. Preferred are basic polypeptides such as protamine and lysozyme, and glycine.

Other than the above, flours such as buckwheat flour, rice flour, corn flour; starches such as potato starch, corn starch, tapioca starch, rice starch, wheat starch; animal and plant proteins such as soy protein, casein; , Adipic acid, citric acid, malic acid, lactic acid, phosphoric acid, carbonic acid and the like, and sodium, calcium, potassium and magnesium salts thereof, or one or more thereof in combination.

The method of addition and the amount of addition are not limited, but the method of addition includes a method of mixing with flour and a method of dissolving in water, and a method of mixing with flour is preferred. In addition, the amount of addition of these mixtures is 0.01 to 10% by weight of flour except for flour,
Flour is an amount that replaces 5 to 50% by weight with flour.

The method of the part α of noodles such in the present invention,
By steaming, a method of partially pregelatinizing the noodles without increasing the water content .

The method for drying noodle strings in the present invention is not limited. For example, hot-air drying, cold-air drying, natural drying, moisture-conditioning drying, fried oil, a combination thereof, and the like can be given. A preferred method is a combination of hot-air drying, humidity-conditioning drying and cold-air drying.

[0026] In the present invention, the semi-dried noodles, preferably moisture part α phased noodles will have a dry noodles leaving 18% by weight or more.

The water content of the semi-dried noodles is preferably 18 to 28% by weight, more preferably 18 to 24% by weight.
The water activity is preferably from 0.94 to 0.60, more preferably from 0.7 to 0.9. By making the water content or the water activity as described above, the preservability can be improved, and the texture by returning water can be improved.

Further, by enclosing the oxygen scavenger semi dry noodles for the purpose of improving the cold storage stability of the noodle strings and / or sustained release alcohol formulation bag lower wrapping material gas permeability, more noodles Long storage at room temperature is possible.

In the present invention, in order to prevent starch from being melted during boiling, it is preferable to use hand flour containing gums, but the method and amount of hand flour and the type of gum are not limited. For example, when producing noodles, a method of sprinkling on noodle strings, a method of sprinkling gums on the surface of a noodle band at the time of rolling, and performing rolling can be exemplified. Examples of gums include guar gum, tamarind gum, xanthan gum, agar, gellan gum, gelatin, locust bean gum, alginic acid and its sodium salt, seaweed extract, and pectin. Preferably, the method of sprinkling is a method of rolling after sprinkling on a noodle band, and assuming that guar gum is 0.05 to 5% by weight per noodle band and that all the sprinkled gum is soluble in water, It is 0.1-0.3% by weight in boiling water. By adhering gum to the surface of the noodle strings, it is possible to prevent melting of the noodle strings and to give the boiled noodles a sense of smoothness.

The cooking method of the present invention is a method in which noodles as described above and water in an amount of 2 to 6 times the weight of the noodles are placed in a microwave-compatible container and heated in a microwave oven. The microwave-compatible container may be any container that satisfies the above-mentioned conditions, and is not limited to the material and the container form. For example, a container made of a high-density expanded styrene sheet in a bowl shape, a container made of a low-density expanded styrene sheet laminated with a thick polypropylene sheet in a styrene sheet, a heat-resistant film combining a polypropylene film and a nylon film, etc. Bags, pottery, porcelain, etc. molded into stand-type bags such as gusset type and doypack type
Glass, paper, wooden and other containers can be used.

[0031] as noodles referred to in the present invention, mention may be made of Chinese noodles, buckwheat Japan, the you Udo.

[0032]

The present invention will be described in more detail with reference to the following examples. In Examples,% is unless otherwise specified.
Based on weight.

Example 1 , Comparative Examples 1 and 2 10 kg of semi-strength wheat flour was mixed with 60 g of starch and 100 g of salt.
Add kneading water dissolved in 3.6 kg of water and cut in the usual manner.
Raw Chinese noodles with tooth No. 22 were obtained. The obtained raw Chinese noodles were steamed for 1 minute with a steamer, and then naturally dried until the water content became 23% (water activity: 0.73) to obtain semi-dried noodles.

[0034] 100 g of this semi-dried noodle is put in a Chinese bowl and further
After adding 350 g of water to the bowl, seal the top of the bowl with wrap
And, after 5 minutes microwave heating (just boiling start state) was Tsu line in domestic microwave oven (output 500 w), concentrated color
Men soup was added to obtain ramen (Example 1 ). Also,
100 g of the raw noodles obtained in Example 1 was boiled for 20 minutes in 20 times the volume of boiling water, then thoroughly drained, put in a warm ramen soup prepared in advance, and prepared as ordinary ramen. Was obtained (Comparative Example 1 ).

Furthermore, putting the same raw noodles 110g in a pot, over the gas after the addition of water 350 g, 2.5 minutes until the water boils, after heating for a total of 7 minutes then 4.5 min,
Add concentrated ramen soup to obtain ramen (Comparative Example)
2 ).

As a result of comparative tasting of these noodles, Example 1 was obtained.
The soup is not muddy, soup ride is good, Comparative Example 1
The ramen was stiffer and slower to boil than the ones. On the other hand, in the ramen of Comparative Example 2 , the soup was cloudy, the paste was sticky like an sauce, the soup ride was bad, and the water was not boiled at the time of boiling, but was further increased to 4.
It needed to be boiled for 5 minutes and the noodles were not as tasty as the core melted and cored.

Example 2 The raw noodle obtained in Example 1 was steamed for 1 minute in a steamer, and then naturally dried until the water content became 23% (water activity 0.73) to obtain semi-dried noodles. 110 g of this semi-dried noodle and anti-mold
Gas barrier from sustained-release alcoholic products manufactured by Reint Industries)
And heat sealed the bag ,
Put the retort-treated chinashiku, bag with baked pork, concentrated soup, dried chopped green onion in a microwave-compatible foamed resin container, cover with a polystyrene lid, wrap the whole with shrink film, and rehydrate in a microwave instant instant Chinese noodles 30 servings were prepared.

The instant water-returned microwave noodles were handed to 30 panelists and cooked in a microwave oven for home use according to the following cooking method and evaluated.

Cooking method After taking out everything from the container, the semi-dried noodles are taken out of the bag and put into the container. 2. Pour water up to the container line (330-350 as water)
g). 3. After capping, heat in a microwave for 4.5-5 minutes. 4. Remove from microwave oven, add concentrated soup and mix. 5. Take out the Sinachik, baked pork and dried chopped leek from the bag and place it on the noodles.

As a result of having the panelists evaluate the tasting by the above-mentioned cooking method, as a result, all of them have a texture flavor equal to or higher than that of raw Chinese noodles, and the cooking time is very simple, 6 to 7 minutes. The evaluation was delicious ramen.

[0041]

EFFECTS OF THE INVENTION Using a microwave oven, add noodle partially gelatinized and water 2 to 6 times the weight of the noodles to a microwave compatible container,
By heating in a microwave oven, it is very easy to reconstitute the water and it is possible to eat as it is, and it is possible to obtain noodles having a texture equal to or higher than that of raw noodles or dry noodles.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-11-124 (JP, A) JP-A 8-275747 (JP, A) JP-A 1-257439 (JP, A) JP-A 3- 114417 (JP, A) JP-A-2-2866053 (JP, A) JP-A-9-271339 (JP, A) JP-A-1-62723 (JP, U) JP-A-2-37745 (JP, Y2) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/16-1/162

Claims (3)

(57) [Claims] 1. Moisture content, partly pregelatinized by steaming
18-28% by weight or water activity 0.94-0.60
There (except pasta) semi dry noodles and put 2-6 volumes of water noodle weight microwavable resistant container, and carrying out microwave heating, it can be eaten as it is
Water back cooking method of semi-dry noodles. 2. The semi-dried noodles are composed of wheat protein gliadin-based component and / or glutenin-based component, gluten, modified starch, emulsifier, oil and fat, egg yolk,
2. The composition according to claim 1, comprising at least one selected from the group consisting of egg white, milk protein, thickening polysaccharide, calcium, humectant, brine, salt, ethanol, antibacterial components, amino acids, organic acids and salts thereof. water back cooking method of semi-dry noodles. Wherein the semi-dried noodles such water return Recipes semi dry noodles according to claim 1 or 2 are enclosed oxygen scavenger and / or sustained alcohol formulation.