JP3634034B2 - Method for producing hydrous rice noodles - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a method for producing rice noodles that can be eaten simply by cooking.
[0002]
[Prior art]
The noodles that have been loved for a long time as nutritious noodles in China and Southeast Asian countries have nothing but dry type.
Dried rice noodles are made by immersing and draining rice as raw material, grinding or kneading rice flour, steaming and alpha-cooking the rice to give a binding force, and then extruding it into noodles. It is dropped in boiling water, boiled and dried.
[0003]
[Problems to be solved by the invention]
When cooking dried rice noodles, they must be soaked in hot water before returning them to water. At the time of brewing, if the temperature of the hot water is too high or the time for soaking is too long, the texture unique to rice noodles will be impaired.
In recent years, with the intention of simplifying foods, we have eagerly studied to supply water-containing rice noodles (hereinafter referred to as water-containing rice noodles) that do not need to be reconstituted with boiling water and can be used for fried cooking or microwave cooking.
[0004]
When the dried rice noodles are boiled and preserved, the aging progresses over time, particularly in refrigerated storage, which becomes noticeable, and breaks shortly during cooking. In addition, the texture was extremely unsatisfactory in terms of the peculiar crispness and elasticity inherent in rice noodles.
The present invention provides an unprecedented hydrous rice noodle to solve the above problems.
[0005]
[Means for solving problems]
In view of the above-mentioned problems, the present invention makes rice noodle strings obtained by adding wheat protein and a gelling agent in addition to rice as a raw material into a water-containing state by steaming and then heat-treating again to thermally denature, In particular, the present invention has been completed by finding that a water-containing rice noodle having the crispness and elasticity of the original rice noodles can be produced while suppressing the phenomenon of aging and shortening during cooking.
[0006]
That is, the present invention relates to the first claim by steaming rice noodle strings obtained by making noodles made from rice, wheat protein and a gelling agent as main ingredients. After the heat treatment, it is sealed in a heat-resistant bag and subjected to the second heat treatment. "The method for producing hydrous rice noodles" and claim 2 according to claim 2, wherein the gelling agent is propylene glycol alginate. The manufacturing method of the water-containing rice noodles according to claim 1, characterized in that it is a constituent requirement.
[0007]
The rice used in the present invention is sticky rice or sticky rice. Sticky rice with a high amylose content is desirable to produce the crispness and elasticity unique to rice noodles. Any of rice, crushed rice and rice flour can be used, but it is convenient to use commercially available rice flour because rice or crushed rice needs to be wet or dry in advance.
In the present invention, wheat protein refers to so-called gluten, and active gluten obtained by pulverizing raw gluten obtained by washing wheat flour dough with water while maintaining protein chemical activity as much as possible is desirable.
Moreover, wheat flour itself can be substituted for wheat protein, or can be used in combination with wheat protein.
The added amount of wheat protein is 0.5 to 5% (value determined by Kjeldahl decomposition method) as wheat protein in hydrous rice noodles.
[0008]
Gelation is a phenomenon in which colloidal particles are dispersed in a liquid and solidify from a fluid system (sol) to form a jelly (gel). The gelling agent referred to in the present invention is, for example, egg white, milk Protein, curdlan, guar gum, locust bean gum, pectin, tamarind seed gum, alginic acid, carrageenan, xanthan gum, psyllium seed gum, sodium alginate, propylene glycol ester alginate, carboxymethylcellulose calcium, sodium carboxymethylcellulose, sodium starch glycolate, starch phosphorus Sodium acid ester, sodium polyacrylate, methylcellulose and the like are fried.
Among them, the selection and addition amount of the gelling agent such as alginic acid propylene glycol ester that shows the effect of the present invention most notably can be appropriately determined by experiments according to the desired texture.
[0009]
By adding potato starch, mung bean starch, sweet potato starch, tapioca starch, sago starch, corn starch, rice starch and these modified starches in addition to the above essential ingredients, the respective starch characteristics are revealed. Potato starch, mung bean starch, and sweet potato starch give elasticity, tapioca and sago starch are smooth, and corn starch and rice starch have sticky properties such as stickiness.
[0010]
These raw materials are made into noodle strings.
In the present invention, it is necessary to add and knead wheat protein and a gelling agent to rice to form a structure. In this respect, if rice, wheat protein and gelling agent are used as powder raw materials, It is possible to use a kneading machine for noodle making. At this time, by performing kneading and rolling in a reduced pressure environment, a water-containing rice noodle with a tight structure can be formed.
[0011]
The dough formed with rice, wheat protein and gelling agent may be extruded to make noodle strings, or may be rolled into noodle strips and then rolled into noodle strings.
In the process until the noodle strings are formed, in the case of dry rice noodles, the heat treatment for heating and alphatizing the starch component of the raw material to impart the binding force is essential for the formation and maintenance of the noodle strings. This heat treatment hinders tissue formation.
[0012]
Rice boiled noodle strings obtained above are properly cooked (boiled in boiling water, steamed with steam, or a combination of these), and then subjected to primary heat treatment to make it a pregelatinized and water-containing state, A uniform structure of wheat protein and gelling agent is used as a gelled structure.
In this case, if you make it alpha while fully supplying water, it will become a noodle with a texture that emphasizes smoothness and stickiness. In order to make a crisp rice noodle, it is preferable to heat it sufficiently with the water supply restricted.
[0013]
After steaming and cooling the water-containing rice noodles, they are sealed in a heat-resistant bag. At this time, in order to give a feeling of elasticity and crispness peculiar to rice noodles, it is desirable to quickly gel the noodle strings with cold water having a low temperature after steaming alpha.
[0014]
The pregelatinized water-containing rice noodles obtained above are sealed in polyethylene, polypropylene, etc., or a bag coated with nylon or the like. At this time, the looseness at the time of cooking is improved by applying oil such as rapeseed, soybean, corn, safflower, etc. to a hydrous rice noodle. Secondary heat treatment is applied to the water-containing rice noodles after packaging to make the gel structure more dense and stable. At this time, in order to suppress the change with time during storage and to give the elasticity and crispness peculiar to rice noodles, the central portion needs to be heated at 60 ° C. for 10 minutes or more. As the degree of heating increases, the crispness tends to increase.
The secondary heat treatment method includes use of hot water, steam, infrared rays, microwaves, and the like.
[0015]
In the present invention, secondary heat treatment is performed after enclosing in a heat-resistant bag, so that a certain degree of storage stability is provided as a secondary effect. However, when it is desired to extend the storage days, the water-containing rice noodles that are finally enclosed It is preferable to adjust the pH to be acidic or alkaline.
The method of acidifying the pH of the water-containing rice noodles includes a method of adding an organic acid at the time of raw material kneading, a method of boiling with a diluted organic acid aqueous solution, a shower of the diluted organic acid aqueous solution in a steaming step, and a water content that has been pregelatinized after the cooking step Examples thereof include a method of immersing rice noodles in a dilute organic acid aqueous solution, or a combination of these methods. In order to ensure that the organic acid acts on the pregelatinized water-containing rice noodles, it is most desirable to immerse the pregelatinized water-containing rice noodles in a diluted organic acid aqueous solution. At this time, stable pH adjustment is possible by adding salts thereof in addition to the organic acid.
In addition, when using sodium carbonate, potassium carbonate, or calcium hydroxide instead of using an organic acid, the water-containing rice noodles to be produced become alkali, and the storage stability is improved as well as the elasticity and the crispness.
[0016]
[Action]
Formed with rice flour, wheat protein and gelling agent as the reason why even when stored at a low temperature for a certain period of time in the present invention, it does not cut shortly during cooking due to aging, etc. It is considered that the structure thus obtained is sufficiently gelated by the first heat treatment and the second heat treatment after packaging, and this structure becomes dense and stable. Explained.
[0017]
[Example 1]
A mixture of 93 parts by weight of rice flour (powder), 7 parts by weight of active wheat protein (powder) and 0.5 parts by weight of sodium carboxymethylcellulose (powder) is used as a powder raw material, and 45 parts by weight of kneaded water Knead with a noodle mixer to obtain a noodle dough. This dough is made into a noodle band having a thickness of 10 mm using a pair of rolls, and further passed through a pair of rolls three times and thinly stretched to 1.0 mm. Used to make rice noodles.
[0018]
Boiled noodle strings were boiled for 45 seconds as the primary heat treatment, 150 g of water-containing rice noodles washed with water at 10 ° C. and cooled were sealed in a heat-resistant nylon / polypropylene bag, and then steamed as follows. Products subjected to the secondary heat treatment were cooled (immersed in cold water at 10 ° C.) to obtain the products A to D of the present invention. In addition, the thing which does not carry out secondary heat processing was made into the control group.
A: Secondary heat treatment was performed so that the center temperature was maintained at 60 ° C. for 10 minutes.
B: The secondary heat treatment was performed so that the center temperature was maintained at 75 ° C. for 10 minutes.
C: The secondary heat treatment was performed so that the center temperature was maintained at 90 ° C. for 10 minutes.
D: The secondary pressure heat treatment was performed so that the center temperature was maintained at 100 ° C. for 10 minutes.
Control group: No secondary heat treatment.
[0019]
The water-containing rice noodles obtained above were stored at 10 ° C. for 7 days, and then fried for 1 minute in a frying pan with a small amount of oil to evaluate cooking and taste.
[0020]
None of the products A to D of the present invention were broken shortly when cooking, and the higher the secondary heat treatment temperature, the more the texture and the crispness peculiar to rice noodles. Those that were not subjected to the second heat treatment were more likely to be cut at the time of cooking than the cooked ones, and the elasticity and crispness were poor and were not satisfactory as rice noodles.
Moreover, about AD which is this-invention product, it opened in the plate, wrapped and cooked for 2 minutes in the microwave oven of the output 600W, and it was satisfactory as a rice noodle.
[0021]
[Example 2]
Noodles were prepared in the same manner as in Example 1 to obtain rice noodle strings, and then subjected to primary heat treatment as the following AC to obtain hydrous rice noodles. After 150 g of this water-containing rice noodles was sealed in a heat-resistant polypropylene bag, the products A to C of the present invention were obtained by second heat treatment with hot water so that the center temperature was maintained at 90 ° C. for 25 minutes.
[0022]
A. Boiled in boiling water for 45 seconds, then washed with water at 10 ° C and cooled.
B. Steamed with steam for 2 minutes, boiled in boiling water for 45 seconds, washed with water at 10 ° C and cooled.
C. The same treatment as in A until washing and cooling, followed by dipping in a 0.2% lactic acid aqueous solution at 10 ° C. for 90 seconds to adjust the pH of the highly hydrous rice noodles to 5.0.
[0023]
Each of them was stored at 10 ° C. for 10 days, and then a tablespoon of water was added together with rice noodles in a frying pan with a small amount of oil, and fried for 1 minute to evaluate cooking and taste.
[0024]
In the products A to C of the present invention, there was no product that could be cut short and short during cooking. The palatability was as follows. Although the physical properties were different from each other, they were good as rice noodles.
[0025]
A. Smooth, elastic and slightly sticky texture.
B. Compared to A, the sticky smoothness is weak, but the texture is elastic and crisp.
C. A slightly sour taste but almost the same texture as A.
After the heat treatment with the water supply restricted in the primary heat treatment, the physical properties of B fed water were the highest in evaluation such as elasticity and crispness.
[0026]
In addition, 10 samples of A and C were stored at 25 ° C., and the presence or absence of microbial growth was confirmed by appearance (melting, discoloration, expansion, etc.). Although it rotted, C did not rot within a week.
[0027]
[Example 3]
A mixture of 90 parts by weight of rice flour (powder), 10 parts by weight of active wheat protein (powder), 1 part by weight of sodium alginate (powder) and 1 part by weight of egg white (powder) is used as a powder raw material, A rice noodle dough was obtained by kneading with 42 parts by weight of kneaded water with a noodle mixer. This dough is made into a noodle band having a thickness of 10 mm using a pair of rolls, and further passed through a pair of rolls three times and thinly stretched to 1.0 mm. Used to make rice noodle strings.
[0028]
The rice noodle strings were steamed for 2 minutes as a primary heat treatment, then immersed in 50 ° C. water for 20 seconds, and then steamed for 2 minutes, washed with 10 ° C. cold water and cooled. After 150 g of this water-containing rice noodles was sealed in a heat-resistant polypropylene bag, heat treatment / cooling was performed so that the central part was kept at 90 ° C. for 20 minutes with steam as secondary heat treatment.
The hydrated rice noodles obtained above were stored at 10 ° C. for 10 days, and then a tablespoon of water was added together with the rice noodles in a frying pan with a small amount of oil, and fried for 1 minute to evaluate cooking and taste.
[0029]
There was no short cut when cooking, and the palatability was good in the elasticity and crispness peculiar to rice noodles.
Moreover, after putting the water-containing rice noodles in a dish, applying a liquid sauce and wrapping, cooking and eating for 2 minutes in a microwave oven with an output of 600 w was satisfactory.
[0030]
[Example 4]
70 parts by weight of rice flour, 15 parts by weight of wheat flour (medium flour of 9.5% protein), 10 parts by weight of tapioca starch, 5 parts by weight of active wheat protein, 0.5 parts by weight of curdlan, egg white (dried) 0 A mixture of 5 parts by weight was used as a powder raw material, and the dough kneaded with 50 parts by weight of kneaded water in which 0.5 parts by weight of sodium carbonate was dissolved as an alkaline agent was extruded to obtain rice noodle strings.
The noodle strings were boiled in boiling water for 45 seconds as a primary heat treatment, then washed with tap water and cooled with cold water at 10 ° C. 150g of the high water content rice noodle obtained above is coated with 5cc of rapeseed oil, sealed in a heat-resistant polypropylene bag, and heat-treated / cooled so that the center temperature is maintained at 85 ° C for 15 minutes with steam as the second heat treatment. Was done.
[0031]
The water-containing rice noodles obtained above were stored at 10 ° C. for 7 days, and then fried for 1 minute in a frying pan with a small amount of oil. There were few cuts at the time of cooking, and the feeling of strong elasticity by the effect of the alkali agent, the crispness and the smooth texture imparted by tapioca starch were harmonized and were good.
Further, 10 samples were stored at 25 ° C. for 7 days, but no rot due to the growth of microorganisms was confirmed.
[0032]
[Example 5]
A mixture of 70 parts by weight of rice flour (powder), 30 parts by weight of wheat flour (strong powder of 13.5% protein) and 1 part by weight of propylene glycol alginate (powder) is used as a powder raw material, and 40 weights of kneaded water And kneading with a noodle mixer under a reduced pressure environment of 280 mmHg to obtain a rice noodle dough. This dough is made into a noodle band having a thickness of 10 mm using a pair of rolls, and further passed through a pair of rolls three times and thinly stretched to 1.0 mm. Used to make rice noodle strings.
[0033]
As the first heat treatment, the rice noodle strings were steamed with steam for 4 minutes and then washed and cooled with cold water at 10 ° C. to obtain hydrous rice noodles. In addition, water supply was performed by the shower (25 degreeC tap water) 1 minute after the start of steaming, and the moisture content of the water-containing rice noodles after washing and cooling was set to 60%. After 150 g of this water-containing rice noodles was sealed in a heat-resistant polypropylene bag, heat treatment / cooling was performed so that the central part was kept at 90 ° C. for 20 minutes with steam as secondary heat treatment.
The hydrated rice noodles obtained above were stored at 10 ° C. for 10 days, and then a tablespoon of water was added together with the rice noodles in a frying pan with a small amount of oil, and fried for 1 minute to evaluate cooking and taste.
[0034]
There was no short cut when cooking, and there was a clear feeling due to the kneading effect in a reduced pressure environment, and it was good with a feeling of elasticity and crispness peculiar to rice noodles.
[0035]
【The invention's effect】
Compared to conventional rice noodles that taste slightly different depending on the condition of the return, the water-containing rice noodles of the present invention do not require reconstitution with hot water when cooking, and delicious rice noodles can be obtained by simple fried cooking or microwave cooking. Enjoy it.

Claims (2)

Water content of rice noodles obtained by steaming rice noodles obtained from rice, wheat protein and a gelling agent Rice noodle manufacturing method. The method for producing hydrous rice noodles according to claim 1, wherein the gelling agent is propylene glycol alginate.