JP4753921B2 - Manufacturing method of pressure cooked food with starch noodles - Google Patents

Description

  The present invention relates to a method for producing starch noodles obtained by steaming a raw material of a specific formulation mainly comprising rhizome starch and cutting it into noodle strings, and a method for producing a pressure cooked food using the same. , Starch noodles made by adding potato starch and / or tapioca starch as rhizome starch to a starch-based noodle-making raw material and steaming to make a dough with a degree of gelatinization of 80% or more, and using noodle strings in a conventional manner And a method for producing a pressure-cooked food in a container in which the starch noodles are cooked under pressure (such as steamed steamed rice, steamed noodles with noodles, baby food noodles, emergency food noodles, etc.).

  Conventionally, tea-boiled steamed products that are sold mainly in the Kansai area and are sold under chilled distribution are known as steamed steamed rice and steamed udon. In the same way as normal steaming of tea, steamed eggplant products containing boiled udon are placed in a container with egg liquid and other ingredients (rice cakes, shiitake mushrooms, ginkgo, etc.) and then boiled udon. The product is refrigerated, circulated after being heated under pressure and cooking in a retort kettle, then at room temperature, allowed to cool, and cooled with cold water. And at the time of eating, it is reheated with a microwave oven or a hot water bath. General ordinary steamed rice cake does not contain udon so there is no texture problem. However, in the case of foods that contain udon such as steamed steamed rice, the udon absorbs more and more moisture due to reheating treatment such as boiled or steamed during the manufacturing process and distribution process such as pressurized cooking. When eating, it became soft and soft, so it couldn't be picked up with chopsticks, and it had no viscoelastic texture. In this case, there is a problem in that any udon used, such as raw noodles, crab noodles, frozen noodles, extruded noodles, etc., is in the same soft and stubborn state.

  In order to solve these problems, conventionally, it has been proposed to use boiled udon that has been kept in oil at 150 ° C. for 1 minute to form a liquid-proof film on the surface of the noodles as a method of steaming steamed rice ( For example, see Patent Document 1). However, the udon during steaming obtained by this method is soft due to moisture absorption, and has a poor texture.

  On the other hand, as a prior art for producing noodles by steaming starch-based noodle raw materials, a method for producing noodles to be gelatinized by steaming (for example, see Patent Document 2), or starch or cereal powder was hydro-steamed There are known methods for obtaining noodle-like foods by adding and kneading an equal amount or less of starch or cereal powder to raw foods (see, for example, Patent Document 3). Even if the food is cooked under pressure and cooked, when it is reheated with a microwave oven or a hot water bath, the texture of the noodles cannot be maintained as it is immediately after boiling.

  Moreover, the manufacturing method of the noodles which used the starch powder of rice, rice bran, and wheat flour as a main raw material, and the rice became a granular form and the one part was mixed in the non-alpha state (for example, refer patent document 4) However, the noodle obtained in this method is put into a container to produce a cooked food under pressure, and when it is reheated in a microwave oven or a hot water bath, the texture of the noodle is immediately after boiled. It is not possible to maintain a sticky viscoelasticity.

  Furthermore, noodles obtained by a method for producing steamed noodles using wheat flour as a main raw material manufactured using a steaming mixer or the like are known (for example, see Patent Document 5). It is unsuitable for application to cooked food noodles, and even if this noodle is put in a container to produce a pressure cooked food, the texture of the noodles is not good when reheated in a microwave oven or hot water bath. It cannot hold the viscoelasticity immediately after boiling.

JP 56-64739 A JP 54-132250 A JP 54-1119046 A JP 2000-83611 A JP 2001-78694 A

  The object of the present invention is to maintain the viscoelasticity of the noodles in the rice cake immediately after being boiled even when reheated in a microwave oven or a hot water bath, such as steamed steamed rice, An object of the present invention is to provide a method for producing pressure cooked food having excellent quality and a method for producing noodles used for producing the pressure cooked food.

  The present inventors have a viscoelastic texture that is similar to boiled ordinary raw noodles even when retort foods cooked by pressurizing and heating foods such as steamed rice balls containing noodles are reheated. As a result of various studies on noodle making materials and noodle making methods, 40 to 90% by mass of rhizome starch was used as the main raw material, and wheat starch, rice flour, high amylose corn starch, corn starch It is added to 5 to 40% by mass of one or more raw materials selected from the group consisting of the above ingredients, and then added to a raw material for noodles made by blending 0 to 40% by mass of wheat flour. A dough was obtained, and the dough was rolled by a conventional method to form a noodle band, and then the starch noodles cut into noodle strings were placed in a container together with ingredients, and then the food cooked under pressure and heat was reheated in a microwave oven or hot water bath. However, the noodles inside are boiled It found to have a moderate sticky viscoelastic such as immediately Te, and have completed the present invention.

That is, the present invention comprises (1) 40 to 90% by mass of rhizome starch as a main raw material, and 5 to 40% by mass of one or more raw materials selected from the group consisting of wheat starch, rice flour, high amylose corn starch and corn starch. In addition, water is added to a raw material for noodle making containing 0 to 40% by mass of wheat flour, and this is steamed to obtain a dough having a degree of gelatinization of 80% or more. Next, the present invention relates to a method for producing starch noodles, which is characterized by cutting into noodle strings, and in particular to a method for producing starch noodles for cooked and heated foods.
The present invention also relates to the production method according to (1) above, wherein (2) 50 to 90% by mass of potato starch is used as the rhizome starch.
This invention relates to the manufacturing method of said (1) description which uses 40-70 mass% of tapioca starch as (3) rhizome starch.
This invention relates to the manufacturing method of said (1) description which uses 10-40 mass% of potato starch and 20-50 mass% of tapioca starch as (4) rhizome starch.

Furthermore, the present invention is characterized in that (5) starch noodles obtained by the production method according to any one of (1) to (4) above are stored alone or together with ingredients in a container, and then cooked under pressure. The present invention relates to a method for producing a pressure cooked food.
The present invention also relates to (6) a method for producing a pressure cooked food as described in (5) above, wherein the starch noodles are boiled and the yield is adjusted to 150-220% and then stored in a container.

  Pressurized cooked foods using starch noodles obtained by the method of the present invention have a sticky viscoelasticity, just after the noodles are boiled even when reheated in a microwave oven or hot water bath etc. For this reason, pressurized cooked foods with starch noodles, such as steamed steamed steamed udon, steamed udon steamed, baby food with noodles, emergency food with noodles, sick food with noodles, etc., can be obtained. Furthermore, the noodles contained in the pressurized cooked food according to the present invention retain a soft and sticky feeling even if it is cooled after reheating or not reheated.

  As a method for producing starch noodles of the present invention, rhizome starch 40 to 90% by mass is used as a main raw material, and one or more raw materials 5 to 40 selected from the group consisting of wheat starch, rice flour, high amylose corn starch and corn starch are used. The noodle raw material is mixed with 0% to 40% by mass of wheat flour, and the noodle raw material is steamed to obtain a dough having a degree of gelatinization of 80% or more. Although it will not restrict | limit especially if it is the method of rolling to noodle strips and then cutting out into noodle strings, the dough having a degree of alpha of 80% or more is preferably a dough having a degree of alpha of 85% or more and 100% or less.

The mixing ratio of the rhizome starch in the starch noodle manufacturing method of the present invention is required to be 40 to 90% by mass of the total amount of raw material for noodle making, and the noodles reheated after pressure cooking when the mixing ratio is less than 40% by mass. The sticky viscoelasticity and smoothness are inferior, and the texture becomes too soft. If it exceeds 90% by mass, the texture becomes hard.
Moreover, as a rhizome starch in the manufacturing method of the starch noodle of this invention, a potato starch and / or tapioca starch are preferable.
In the present invention, when only potato starch is used as the rhizome starch, the blending ratio is preferably 50 to 90% by mass of the total amount of raw material for noodle making, and 60 to 70 in order to give a more excellent viscoelasticity. It is more preferable to set it as mass%.
When only tapioca starch is used as the rhizome starch, the blending ratio is preferably 40 to 70% by mass with respect to the total amount of raw material for noodle making, and 45 to 65% by mass in order to impart even more excellent viscoelasticity. More preferably.
Furthermore, in the method of this invention, when using potato starch and tapioca starch, it is preferable to use the potato starch 10-40 mass% and tapioca starch 20-50 mass% with respect to the noodle raw material total amount.

  The potato starch used in the present invention may be a mildly modified starch (oxidized starch, phosphate cross-linked starch, acetylated starch, etherified starch, etc.) in addition to untreated potato starch. Also, tapioca starch that has been lightly modified, such as phosphoric acid crosslinked starch, acetylated starch, etherified starch, or the like may be used.

  In the method for producing starch noodles of the present invention, it is necessary to blend one or more selected from the group consisting of wheat starch, rice flour, high amylose corn starch, and corn starch, among which wheat starch is preferred. The blending ratio of these starches requires 5 to 40% by mass of the total amount of raw materials for noodle making, and if it is less than 5% by mass, the noodles reheated after cooking under pressure will have a hard texture and 40% by mass. Beyond, the texture becomes too soft and the boil grows faster. In order to give a more excellent texture to the noodles reheated after pressure cooking, it is preferable that the blending ratio of these raw materials is 10 to 35% by mass of the total amount of the noodle raw materials. Of these, wheat starch is preferable, and the blending ratio is preferably 10 to 35% by mass, and more preferably 15 to 25% by mass.

  Wheat flour as a noodle-making raw material in the method for producing starch noodles of the present invention is an optional blending component, and when blending wheat flour, it is necessary that the upper limit is 40% by mass of the total amount of the noodle-making raw material. If the blending ratio of the wheat flour exceeds 40% by mass, the noodles reheated after cooking under pressure will have poor sticky viscoelasticity. In addition, it is preferable that the blending ratio of the wheat flour is 5 to 35% by mass of the total amount of raw material for noodle making, in order to give a more excellent texture. As mentioned above, wheat flour is an optional ingredient. In the case of starch noodles that do not use wheat flour as a raw material for making noodles, unlike conventional noodles that contain wheat flour as the main ingredient, humans who are allergic to wheat protein (adults and adults) Children) can enjoy the sensation of noodles just like normal noodles.

  Furthermore, you may mix | blend salt 0-1 mass%, a seasoning, etc. as needed.

  In the method for producing starch noodles of the present invention, water is added to the raw material for noodle making prior to steaming. Although the amount of hydration is not particularly limited, an amount of hydration of 30 to 40 parts by mass, preferably 33 to 37 parts by mass can be suitably exemplified with respect to 100 parts by mass of the noodle making raw material. The water temperature at that time is not particularly limited, but there is no particular problem as long as it is not higher than normal temperature, and either normal temperature or cooled water may be used.

  In the method for producing starch noodles according to the present invention, steaming to make the noodle dough into a gelatin is an essential process. Such a kneading process is not particularly limited as long as it is a process capable of obtaining a dough having a degree of alpha conversion of 80% or more. A treatment that can be obtained is preferable. Here, the degree of gelatinization (degree of gelatinization) refers to a value measured according to the following analysis method (diastase method).

Alpha conversion analysis method (diastase method)
1) Sample collection: After the dough obtained by the steaming treatment was dried and pulverized, it was passed through a sieve having an opening of 150 μm, and the powder that passed through this was used as a sample for α-degree analysis. Five 100 ml necked Erlenmeyer flasks are prepared, and four 1.00 g of powder samples (passed through a sieve having an opening of 150 μm) are collected and designated as A1 to A4. One is B (blank).
2) Heating: Add 50 ml of water to 5 flasks and suspend the sample well. A1 and A2 are heated in a boiling bath for 15 minutes and then rapidly cooled to room temperature in ice water or cold water.
3) Enzyme addition: 5 ml of 5% diastase buffer solution is added to A1, A3 and B.
4) Starch saccharification: While shaking all 5 flasks in a constant temperature bath, starch is saccharified by maintaining at 37 ° C. ± 1 ° C. for 90 minutes, and immediately after completion, 2 ml of 1 mol / L hydrochloric acid is added to each flask. The reaction of diastase is stopped, and water is added to make a constant volume of 100 ml.
5) Sample collection: Each solution is filtered, and 10 ml of the test solution obtained from A1 to A4 and B is pipetted into a 100 ml stoppered Erlenmeyer flask to obtain a1 to a4 and b.
In addition, a flask in which 10 ml of water is collected is prepared and designated as W.
6) Sugar oxidation: To 6 Erlenmeyer flasks, add 10 ml of 0.05 mol / L potassium iodide solution. Next, at regular time intervals, 18 ml of 0.1 mo1 / L sodium hydroxide solution is added sequentially, sealed, shaken and placed in each flask for exactly 15 minutes. (This reaction oxidizes sugar and consumes iodine.)
7) Titration: In the order of 15 minutes, 2 ml of 10% sulfuric acid is quickly added to make it acidic with sulfuric acid, and the remaining iodine is titrated with 0.1 mo1 / L sodium thiosulfate solution.
(Indicator: starch solution)
Degree of alpha conversion (%) = {(W−a3) − (W−a4) − (W−b)} / {(W−a1) − (W−a2) − (W−b)} × 100
W: Titration value of blank test (ml)
a1 to a4: respective titration values (ml)
b: Titration value (ml) of saccharification of only diastase

  As steam to be supplied when steaming, either saturated steam or superheated steam may be used. Regarding the steaming conditions, it is preferable to steam for about 6 to 12 minutes if the vapor pressure is in the range of 0.02 to 0.15 MPa. If the steaming time is too long, the dough becomes too soft and the resulting noodle texture becomes weak and fluffy. If the steaming time is too short, the dough will not be sufficiently gelatinized and the resulting noodles will break easily. In addition, the conditions in the steaming other than the steam pressure and the steaming time vary depending on the type of steaming machine used, the amount of raw materials to be handled, etc., for example, it may be performed at a mixer rotation speed of 40 to 70 rpm while supplying steam, Preferably, the dough temperature is 90 to 100 ° C. and the rotation speed is 50 to 60 rpm.

  By the above-mentioned steaming, the moisture content of the dough before steaming rises by about 3 to 10% after steaming. It is preferable that the moisture content of the dough after the steaming is 35 to 55%, for example, about 45%.

  The mass of the pregelatinized dough after rolling is rolled while hot to obtain a noodle strip having a predetermined thickness. Rolling can be performed by a conventional method. The obtained noodle strip is preferably cooled to room temperature to about 10 ° C. to cut out the noodle strings. The thickness of the noodle strings to be cut out can be appropriately selected as desired.

  The starch noodles thus obtained may be used as is, boiled and washed with water, or refrigerated after freezing, boiled, or thawed after freezing and used as a hot cooked food. can do. In the case of boiling, the yield may be appropriately determined depending on the type of pressure-heated food and the desired texture, but is usually adjusted to 150% to 220%, preferably 160 to 200%.

  The method for producing the pressure cooked food of the present invention is not particularly limited as long as the starch noodles obtained by the above-described production method of the present invention are individually or together with ingredients and stored in a container and then cooked under pressure. Examples of the pressure cooked food include emergency cooking noodles such as steamed steamed omelette, steamed steamed noodles, baby food with noodles, sick food with noodles, and general udon-like noodles and curry udon-like noodles. Moreover, a pressure heating cooking method can be suitably selected according to the kind of pressure heating cooking food.

  When the pressure cooked food is steamed with steamed rice or steamed with noodles, after a certain amount of starch noodles obtained by the method of the present invention is placed in a container for steaming with steamed rice, the cooked dashi egg liquid, ingredients, etc. are put into sealed packaging In the retort kettle, for example, pressure cooking is performed for 25 minutes at a temperature of 0.11 MPa and a temperature in the kettle of 98 to 113 ° C. (product temperature: 98 to 99 ° C.). After that, it is taken out from the retort kettle, allowed to cool for 1 to 2 hours, further cooled with water and stored in the refrigerator. Sell this in chilled distribution, and if you want to eat it, keep it in a hot water bath for about 15 minutes. In the case of a microwave, open a part of the container and reheat it for 4-6 minutes (depending on the amount, 500W). Do.

  When the pressure cooked food is a baby food with noodles or a sick food with noodles eaten by postoperative patients, etc., the starch noodles obtained by the method of the present invention are appropriately large depending on the number of months of weaning infants and the degree of recovery after surgery. After shredded, put chopped ingredients such as dashi juice, vegetables, chicken, etc. into a container with a capacity suitable for at least one meal, and after sealing and packaging with vitamins and minerals as necessary In the retort kettle, for example, 0.11 MPa, the temperature in the kettle is 98-113 ° C. (product temperature: 98-99 ° C.) for 25 minutes, and the same operation as the above-described steaming steaming is performed. Store in the inside and reheat by the same method.

  When the pressure cooked food is general udon-like noodles or curry udon-like noodles, the starch noodles obtained by the method of the present invention are sealed and packaged in soup stocks or curry juices, and then in a retort kettle. For example, pressure cooking is performed for 25 minutes at a temperature of 0.11 MPa and a pot temperature of 98 to 113 ° C. (product temperature: 98 to 99 ° C.), and the same operation as the above-described steaming steaming is performed, and then stored in the refrigerator. Reheating is performed in the same manner. Such udon-like noodles are useful as emergency foods.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

  Steaming potato starch (produced by Hokkaido Nakashari Agricultural Cooperative), 25 parts by mass of floating powder (wheat starch; “Takarahosen” made by Nagata Sangyo) and 25 parts by weight of wheat flour (“Flower” made by Nisshin Seifun) It mixed with the mixer (made by Arai Seisakusho). Next, 0.05 parts by mass of umami seasoning (manufactured by Ajinomoto) dissolved in 34 parts by mass of water was added, and while steam with a vapor pressure of 0.08 MPa was being blown, the mixture was rotated at a mixer rotation speed of 50 times / min. Steaming was mixed for 1 minute, then the steam was stopped, and mixing was further performed for 2 minutes to obtain a noodle dough having a degree of gelatinization of 96%. While the dough mass was hot, it was rolled on a roll machine (Shin Tokyo Noodle Machine Test Mixer) to obtain a noodle band having a thickness of 2.70 to 2.80 mm. This was cooled to about 15 ° C., and after cooling, noodle strings were cut with a # 9 square blade to obtain starch noodles.

  The starch noodles were boiled for 10 seconds (yield 167%), washed with tap water, 50 g of noodles were placed in a plastic container for steaming tea prepared in advance, and 150 g of dashi egg solution was further added. The upper part was hermetically sealed to prevent air from entering. This was cooked under pressure in a retort kettle at 0.11 MPa (internal temperature 98-113 ° C.) for 25 minutes (product temperature: 98-99 ° C.). Thereafter, the container was taken out from the retort kettle and allowed to cool at room temperature. Furthermore, water cooling was performed and it stored in the refrigerator (5-10 degreeC). The pressurized cooked food was taken out after 2 days and reheated in a hot water bath for 15 minutes, and this was subjected to a tasting test by 10 panelists based on the evaluation criteria table shown in Table 1. The results are shown in Table 2.

  In advance, 65 parts by weight of potato starch (produced by Nakashari agricultural cooperative in Hokkaido), 17.5 parts by weight of floating powder (wheat starch; “Daihohosen” produced by Nagata Sangyo) and 17.5 parts by weight of flour (“Flower” produced by Nisshin Seifun) It mixed with the steam mixer for a test (made by Arai Seisakusho). Next, 0.05 parts by mass of umami seasoning (manufactured by Ajinomoto) dissolved in 34 parts by mass of water was added, and while steam with a vapor pressure of 0.08 Mpa was being blown, the mixture was rotated at a mixer rotation speed of 50 times / min. Steamed mixing was performed for a minute, then the steam was stopped, and mixing was further performed for 2 minutes to obtain a noodle dough having a gelatinization degree of 92%. While the dough mass was hot, it was rolled on a roll machine (Shin Tokyo Noodle Machine Test Mixer) to obtain a noodle band having a thickness of 2.70 to 2.80 mm. This was cooled to about 15 ° C., and after cooling, noodle strings were cut with a # 9 square blade to obtain starch noodles.

  The starch noodles were boiled for 15 seconds (boiled yield: 173%), washed with tap water, then divided into 50 g / meal and frozen. One week later, the noodles are taken out from the freezer, transferred to a tea-steamed container while frozen, charged with 150 g of dashi egg liquid, and then subjected to the same treatment as in Example 1 and refrigerated (for 2 days), followed by pressure cooked food. A tasting test was conducted in the same manner as in Example 1. The results are shown in Table 2.

  The same procedure as in Example 2 was performed except that starch noodles produced by the same composition and method as in Example 2 were put in a tea-steamed container without being boiled as they were, and after refrigerated storage (2 days), the same as in Example 2 A tasting test was conducted on the cooked food under pressure. The results are shown in Table 2.

  Instead of using 90 parts by weight of potato starch, 5 parts by weight of floating powder, and 5 parts by weight of wheat flour, the same process as in Example 2 was performed, and the refrigerated storage was performed. After (2 days), a sample of the pressure cooked food was tested in the same manner as in Example 2. The results are shown in Table 2.

  Instead of 17.5 parts by weight of the floating powder, the same treatment as in Example 2 was performed except that noodle dough having a degree of gelatinization of 94% was used as 17.5 parts by weight of rice flour. After refrigerated storage (2 days), Example 2 In the same manner as above, a tasting test of the cooked food under pressure was conducted. The results are shown in Table 2.

  Instead of potato starch, 65 parts by mass of potato starch ("Stabilose 1300" manufactured by Matsutani Chemical Co., Ltd.) that has undergone mild oxidation treatment was used, and 17.5 parts by mass of wheat flour was converted to 17.5 parts by mass of rice flour. The same treatment as in Example 2 was performed except that noodle dough having a degree of 89% was used. The results are shown in Table 2.

  The same process as in Example 2 was performed except that noodle dough having a degree of gelatinization of 93% was used instead of using 60% by weight of potato starch, 20 parts by weight of high amylose corn starch, and 20 parts by weight of wheat flour. After refrigerated storage (2 days), a sample of the heat-heated cooked food was tested in the same manner as in Example 2. The results are shown in Table 2.

  Instead of 20 parts by mass of high amylose corn starch, the same process as in Example 7 was performed except that noodle dough having a degree of gelatinization of 95% was used as 20 parts by mass of corn starch. After refrigerated storage (2 days), the same as in Example 7 In addition, a tasting test of cooked food under pressure was conducted. The results are shown in Table 2.

  The noodle material was mixed with 45 parts by mass of tapioca starch, 20 parts by mass of floating powder and 35 parts by mass of wheat flour, and a noodle dough having a α degree of 90% was treated in the same manner as in Example 2 to obtain starch noodles. The starch noodles were boiled for 5 seconds (boiled yield: 158%), washed with tap water, then divided into 50 g / meal and frozen. One week later, the noodles are taken out from the freezer, transferred to a tea-steamed container while frozen, charged with 150 g of dashi egg liquid, and then subjected to the same treatment as in Example 1 and refrigerated (for 2 days), followed by pressure cooked food. A tasting test was conducted in the same manner as in Example 1. After this starch noodle was refrigerated and stored (2 days), a tasting test of the pressure cooked food was conducted in the same manner as in Example 2. The results are shown in Table 2.

  Noodle dough having a degree of gelatinization of 90% was processed in the same manner as in Example 2 in place of 65 parts by mass of tapioca starch, 20 parts by mass of floating powder and 15 parts by mass of wheat flour to obtain starch noodles. The starch noodles were boiled for 6 minutes (boiled yield: 218%), washed with tap water, then divided into 50 g / meal and frozen. One week later, the noodles are taken out from the freezer, transferred to a tea-steamed container while frozen, charged with 150 g of dashi egg liquid, and then subjected to the same treatment as in Example 1 and refrigerated (for 2 days), followed by pressure cooked food. A tasting test was conducted in the same manner as in Example 1. After this starch noodle was refrigerated and stored (2 days), a tasting test of the pressure cooked food was conducted in the same manner as in Example 2. The results are shown in Table 2.

  In the same manner as in Example 2, the noodle dough having a gelatinization degree of 90% was processed in place of 15 parts by mass of potato starch, 30 parts by mass of tapioca starch, 20 parts by mass of floating powder and 35 parts by mass of wheat flour. A starch noodle was obtained. The starch noodles were boiled for 2 minutes (boiled yield 182%), washed with tap water, then divided into 50 g / meal and frozen. One week later, the noodles are taken out from the freezer, transferred to a tea-steamed container while frozen, charged with 150 g of dashi egg liquid, and then subjected to the same treatment as in Example 1 and refrigerated (for 2 days), followed by pressure cooked food. A tasting test was conducted in the same manner as in Example 1. After this starch noodle was refrigerated and stored (2 days), a tasting test of the pressure cooked food was conducted in the same manner as in Example 2. The results are shown in Table 2.

(Comparative Example 1)
The same process as in Example 2 was performed except that the composition of the noodle-making raw material was changed to 30 parts by mass of potato starch, 30 parts by mass of floating powder and 40 parts by mass of wheat flour. After refrigerated storage (2 days), the same as in Example 2 In addition, a tasting test of cooked food under pressure was conducted. The results are shown in Table 2.

(Comparative Example 2)
The same process as in Example 2 was performed except that the composition of the noodle-making raw material was changed to 95 parts by mass of potato starch, 2.5 parts by mass of floating powder and 2.5 parts by mass of wheat flour. In the same manner as in Example 2, a tasting test was performed on the pressure cooked food. The results are shown in Table 2.

(Comparative Example 3)
The same process as in Example 2 was performed except that the composition of the noodle-making material was changed to 25 parts by mass of potato starch, 50 parts by mass of floating powder and 25 parts by mass of wheat flour. After refrigerated storage (2 days), the same as in Example 2 In addition, a tasting test of cooked food under pressure was conducted. The results are shown in Table 2.

(Comparative Example 4)
The same process as in Example 2 was carried out except that the ingredients for noodle making were changed to 2.5 parts by mass of potato starch, 2.5 parts by mass of floating powder and 95 parts by mass of wheat flour. In the same manner as in Example 2, a tasting test was performed on the pressure cooked food. The results are shown in Table 2.

(Comparative Example 5)
65 parts by weight of wheat flour (Nisshin Flour “Kin Suzuran”) and 35 parts by weight tapioca starch (“MKK100” from Matsutani Chemical Co., Ltd.) are mixed in a test vacuum mixer (manufactured by Shin Tokyo Noodle Machine), and then 1 What melt | dissolved the mass part in 40 mass parts of water was added, and the dough was obtained by performing vacuum mixing for 10 minutes at a vacuum degree of -750 mHg and a mixer rotation speed of 90 rpm. Next, this dough is combined and rolled by a conventional method using a test roll (manufactured by Shin Tokyo Noodle Machine) to obtain a noodle strip having a thickness of 2.90 mm, and noodle strips are cut using a cutting blade # 9 corners. To obtain starch noodles. The starch noodles were boiled, washed with water and cooled, and the yield was boiled to obtain 172% boiled noodles. This was processed in the same manner as in Example 2, and after refrigerated storage (for 2 days), a tasting test was performed on the pressure cooked food in the same manner as in Example 2. The results are shown in Table 2.

(Comparative Example 6)
The same process as in Comparative Example 5 was performed except that the composition of the raw material for noodle production was changed to 65 parts by mass of potato starch, 17.5 parts by mass of floating powder and 17.5 parts by mass of wheat flour, but the noodles were made without connecting the dough. I couldn't.

(Comparative Example 7)
The same process as in Example 2 was performed except that the composition of the noodle-making raw material was changed to 80 parts by mass of floating powder, 10 parts by mass of tapioca starch, and 10 parts by mass of wheat flour. After refrigerated storage (2 days), Example 2 In the same manner, a tasting test was conducted on the pressure cooked food. The results are shown in Table 2.

Claims (5)

40 to 90% by mass of rhizome starch is used as a main ingredient, and 5 to 40% by mass of one or more ingredients selected from the group consisting of wheat starch, rice flour, high amylose corn starch and corn starch, and 0 to 40% by mass of wheat flour. adding water to the noodle raw materials by blending, which to give a dough α degree is not less than 80%蒸練, the dough was rolled to the fabric by a conventional method, then cut out into noodle A method for producing pressurized cooked food , comprising producing starch noodles, and storing the obtained starch noodles alone or together with ingredients in a container and then cooking under pressure . The manufacturing method of Claim 1 which uses potato starch 50-90 mass% as rhizome starch. The manufacturing method of Claim 1 which uses 40-70 mass% of tapioca starch as a rhizome starch. The manufacturing method of Claim 1 which uses 10-40 mass% of potato starch and 20-50 mass% of tapioca starch as a rhizome starch. Manufacturing method according to any of claims 1 to 4, characterized in that housed in the container was adjusted to yield 150-220% Boil the Denpunmen.