JP4801119B2 - Vermicelli, its manufacturing method and vermicelli in cup containers - Google Patents
Vermicelli, its manufacturing method and vermicelli in cup containers Download PDFInfo
- Publication number
- JP4801119B2 JP4801119B2 JP2008162700A JP2008162700A JP4801119B2 JP 4801119 B2 JP4801119 B2 JP 4801119B2 JP 2008162700 A JP2008162700 A JP 2008162700A JP 2008162700 A JP2008162700 A JP 2008162700A JP 4801119 B2 JP4801119 B2 JP 4801119B2
- Authority
- JP
- Japan
- Prior art keywords
- vermicelli
- starch
- raw material
- konjac flour
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000004519 manufacturing process Methods 0.000 title claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 65
- 229920002472 Starch Polymers 0.000 claims description 60
- 235000019698 starch Nutrition 0.000 claims description 60
- 239000008107 starch Substances 0.000 claims description 60
- 239000002994 raw material Substances 0.000 claims description 48
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 44
- 229920002752 Konjac Polymers 0.000 claims description 44
- 235000010485 konjac Nutrition 0.000 claims description 44
- 239000000252 konjac Substances 0.000 claims description 44
- 235000013312 flour Nutrition 0.000 claims description 39
- 235000012149 noodles Nutrition 0.000 claims description 25
- 238000007710 freezing Methods 0.000 claims description 17
- 230000008014 freezing Effects 0.000 claims description 17
- 235000013322 soy milk Nutrition 0.000 claims description 15
- 238000001035 drying Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 4
- 241001312219 Amorphophallus konjac Species 0.000 claims 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 42
- 238000000034 method Methods 0.000 description 18
- 238000010521 absorption reaction Methods 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 13
- 240000004922 Vigna radiata Species 0.000 description 11
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 11
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 11
- 235000014347 soups Nutrition 0.000 description 11
- 239000000843 powder Substances 0.000 description 7
- 229920001592 potato starch Polymers 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 238000000465 moulding Methods 0.000 description 5
- 230000003716 rejuvenation Effects 0.000 description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 4
- 229920002581 Glucomannan Polymers 0.000 description 4
- 229940046240 glucomannan Drugs 0.000 description 4
- 239000011148 porous material Substances 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 238000011144 upstream manufacturing Methods 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009875 water degumming Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Description
本発明は、春雨とその製造方法に関するものである。 The present invention relates to vermicelli and its manufacturing method.
特許文献１には、こんにゃく粉を原料澱粉の０．１〜０．３重量％含有することを特徴とする薄層法による春雨が開示されている。特許文献１に記載の発明は、極少量のこんにゃく粉を含有させることによって煮切れの抑制された春雨とその製法に関する（段落番号０００１）。 特許文献１に記載のとおり、従来、春雨の製造に際しては、主に冷凍製法と非冷凍製法が行われており、冷凍製法は水と澱粉を混合した懸濁液を孔を通して麺状にして沸騰水中に落とし込んで糊化し、冷却・乾燥させて春雨を製造する方法である。一方、非冷凍製法では薄層法と呼ばれる製造が主に行われており、特許文献１に記載の発明は、薄層法によるものである。 Patent Document 1 discloses vermicelli by a thin layer method characterized by containing konjac powder in an amount of 0.1 to 0.3% by weight of the raw material starch. The invention described in Patent Document 1 relates to vermicelli that is prevented from being cooked by containing a very small amount of konjac flour and a method for producing the same (paragraph 0001). As described in Patent Document 1, conventionally, in the production of vermicelli, the freezing method and the non-freezing method have been mainly performed. In the freezing method, a suspension obtained by mixing water and starch is boiled into noodles through a hole. It is a method of producing vermicelli by dropping into water, gelatinizing, cooling and drying. On the other hand, in the non-frozen production method, production called a thin layer method is mainly performed, and the invention described in Patent Document 1 is based on the thin layer method.
特許文献１において、春雨にこんにゃく粉を含有させて煮切れを抑制する点、湯戻しして食する点が開示されている（段落番号００２９）。特許文献１の発明は、冷凍製法に比べて煮切れしにくい非冷凍製法において、煮切れを抑制する提案に係る。 一方、冷凍製法で春雨を製造する場合にも、こんにゃく粉を含有させて煮切れを抑制することが考えられる。本発明者らは、こんにゃく粉を含有させた冷凍製法による春雨の製造技術について研究を進めた結果、特許文献１の発明のように、こんにゃく粉を極少量含有させた春雨を湯戻しして食する場合に、喫食の間に弾力のある食感が失われたり、とけてしまうことが判明した。また、こんにゃく粉を澱粉の０．５質量％以上加えた場合は、従来の冷凍製法では原料を麺状に成形することが困難であることが判明した。
本発明の課題は、こんにゃく粉を含有させた冷凍製法による春雨において、湯戻しして食する場合に、喫食の間に弾力のある食感が失われたり、とけてしまう問題をなくすことにある。また、こんにゃく粉を含有させ湯戻し性能が改善された春雨を、冷凍製法により調製することにある。 An object of the present invention is to eliminate the problem that the elastic texture is lost or melted during eating when eating after reconstitution in hot water in the spring rain by the freezing method containing konjac flour. . Another object of the present invention is to prepare vermicelli containing konjac powder and improved hot water refining performance by a freezing method.
本発明者は、上記課題を解決すべく研究を進めた結果、以下の知見を得た。１．澱粉の一部を糊化させた原料を加圧下で麺状に成形することで、こんにゃく粉を先行技術よりも多くの量含有させた春雨を、冷凍製法により調製することができる。２．上記の場合に、特に、澱粉の０．５〜２．０質量％のこんにゃく粉を含む春雨は、熱湯を注いで湯戻して喫食する形態において、良好に戻り、かつ喫食の間に弾力のある食感が保持される特定の湯戻し性能のものとなる。３．したがって、上記湯戻し性能の春雨をカップ容器に入れ、熱湯を注いで湯戻した場合、春雨が溶けてしまうことがないため、喫食の間を通じて、春雨と汁部分が維持されるカップ容器入り春雨を供することができる。４．さらに、上記の春雨に豆乳を加えることで、弾力のある食感がより滑らかになり、歯応えも改善され、白色で健康志向にも優れた春雨が得られる。 本発明は前記の課題を解決するために、澱粉、該澱粉の０．５〜２．０質量％のこんにゃく粉及び水を含有し、該澱粉の一部を糊化させた原料を加圧下で麺状に成形して冷凍製法により調製されたことを特徴とする春雨を最も主要な要旨とする。 本発明は、澱粉及び該澱粉の０．５〜２．０質量％のこんにゃく粉を含む、注湯後における麺線の吸水量が、３分後において６５質量％以上である春雨をカップ容器に収容した、熱湯を注いで湯戻して喫食する形態のカップ容器入り春雨を別の要旨とする。また、澱粉、該澱粉の０．５〜２．０質量％のこんにゃく粉及び水を含有し、該澱粉の一部を糊化させた原料を加圧下で麺状に成形し、その後茹で、冷凍、解凍及び乾燥の各処理を順に行って冷凍製法により春雨を製造することを特徴とする春雨の製造方法を別の要旨とする。 The present inventor obtained the following knowledge as a result of research to solve the above problems. 1. By forming a raw material obtained by gelatinizing a part of starch into noodles under pressure, vermicelli containing konjac flour in a larger amount than the prior art can be prepared by a freezing method. 2. In the above case, in particular, vermicelli containing konjac flour of 0.5-2.0% by weight of starch returns well in a form in which hot water is poured and reheated and eats, and there is an elastic food during eating. It becomes the thing of the specific hot water return performance in which a feeling is maintained. 3. Therefore, if you put the above-mentioned hot spring rejuvenating vermicelli in a cup container and pour hot water back into the hot water, the vermicelli will not melt. Can be provided. 4). Furthermore, by adding soy milk to the above vermicelli, the elastic texture becomes smoother, the texture is improved, and white vermicelli that is excellent in health is obtained. In order to solve the above-mentioned problems, the present invention contains starch, a konjac powder of 0.5 to 2.0 mass% of the starch and water, and a raw material obtained by gelatinizing a part of the starch under pressure. The main gist is vermicelli, which is characterized by being formed into noodles and prepared by a freezing process. The present invention provides a cup container with vermicelli that contains starch and 0.5 to 2.0% by mass of konjac flour of the starch, and the water absorption of the noodle strings after pouring is 65% by mass or more after 3 minutes. Another aspect is the stored vermicelli in a cup container in which hot water is poured, reconstituted and eaten. Further, starch, 0.5 to 2.0% by weight of the starch, containing konjac flour and water, and a raw material obtained by gelatinizing a part of the starch is molded into noodles under pressure, then boiled and frozen. Another aspect of the present invention is a method for producing vermicelli, which is characterized in that vermicelli is produced by a refrigeration method by sequentially performing thawing and drying.
本発明の春雨は、熱湯を注いで湯戻して喫食する場合に、喫食の間に弾力のある食感が保持されるという利点がある。別の態様では、上記の性能を有する春雨を、冷凍製法により製造することができるという利点がある。別の態様では、熱湯を注いで湯戻した場合、喫食の間を通じて、春雨の弾力のある食感が保持されるカップ容器入り春雨を供することができるという利点がある。 The vermicelli of the present invention has an advantage that a resilient texture is maintained during eating when pouring hot water and returning to eat. In another aspect, there is an advantage that vermicelli having the above performance can be produced by a refrigeration method. In another aspect, when hot water is poured and returned to the hot water, there is an advantage that the vermicelli in a cup container in which the elastic texture of vermicelli can be maintained throughout the eating.
春雨の原料として、澱粉、こんにゃく粉及び水を用いる。本発明の別の態様では、豆乳を用いる。原料として他に、調味料、品質改良剤等を用いてもよい。 澱粉としては、馬鈴薯澱粉、緑豆澱粉、コーンスターチ、甘藷澱粉、葛澱粉等を用いることができる。馬鈴薯澱粉と緑豆澱粉とを組合せて用いることが好ましい。純粋な澱粉として用いることが好ましいが、一部他の物質が混ざった状態の原料として用いてもよい。澱粉は全原料に対して純粋な澱粉として２０〜８０質量％（以下％と略称する）、好ましくは３５〜６５％用いるのがよい。馬鈴薯澱粉と緑豆澱粉とを組合せる場合は、質量比で前者１に対して後者０．１〜５とするのがよい。本明細書において、各原料の含有量は、特段の規定がない限り全て全原料に対する値として標記する。なお、水や液体豆乳の水分を除くことで、乾燥春雨における各固形分原料の含有量がわかる。 Starch, konjac flour and water are used as raw materials for vermicelli. In another embodiment of the present invention, soy milk is used. In addition, seasonings, quality improvers, etc. may be used as raw materials. As starch, potato starch, mung bean starch, corn starch, sweet potato starch, kuzu starch, etc. can be used. It is preferable to use a combination of potato starch and mung bean starch. Although it is preferable to use it as pure starch, it may be used as a raw material partially mixed with other substances. Starch is 20 to 80% by mass (hereinafter abbreviated as%), preferably 35 to 65% as pure starch with respect to all raw materials. When combining potato starch and mung bean starch, the mass ratio is preferably 0.1 to 5 relative to the former 1. In this specification, the content of each raw material is indicated as a value for all raw materials unless otherwise specified. In addition, content of each solid content raw material in dry vermicelli can be known by removing water and water of liquid soymilk.
こんにゃく粉としては、グルコマンナン、グルコマンナンを主成分とする所謂こんにゃく粉、荒粉等を用いることができる。こんにゃく粉は、グルコマンナンの量として前記の澱粉の０．５〜２．０％、好ましくは０．７〜１．５％用いる。０．５％未満の場合には、熱湯を注いで湯戻して喫食する際に、湯戻りが速すぎ喫食の間に春雨がとけやすく、弾力のある食感が保持されず、２．０％を超える場合には、湯戻りが不良で春雨の食感が硬すぎる。前記の使用量の範囲でこんにゃく粉を含むことにより、春雨に熱湯を注いで湯戻して喫食する場合に、喫食の間に弾力のある食感が保持される、所望の湯戻し性能が達成される。なお、前記の使用量は、純粋な澱粉の量に対するグルコマンナンの量として規定されるものである。 As the konjac powder, glucomannan, so-called konjac powder, coarse powder or the like mainly composed of glucomannan can be used. Konjac flour is used in an amount of glucomannan of 0.5 to 2.0%, preferably 0.7 to 1.5% of the starch. If it is less than 0.5%, when pouring hot water and recuperating and eating, hot water reversion is too fast and it is easy to melt vermicelli during eating, the elastic texture is not maintained, 2.0% If over, the hot water return is poor and the texture of vermicelli is too hard. By containing konjac flour in the above range of usage, when hot water is poured into vermicelli and reheated and eaten, the desired texture of rejuvenating hot water is maintained, and a resilient texture is maintained during eating. . In addition, the said usage-amount is prescribed | regulated as the quantity of glucomannan with respect to the quantity of pure starch.
豆乳としては、一般的な液体豆乳、乾燥豆乳や大豆粉を水で溶いたもの、これらの乾燥物自体等として用いることができる。豆乳は、大豆固形分として０．３〜６．０％、好ましくは０．８〜４．０％用いるのがよい。上記の量豆乳を加えることで、特に湯戻して喫食する場合における、春雨の弾力のある食感がより滑らかになり、歯応えも改善され、白色で健康志向にも優れた春雨が得られる。 水は、以上の原料の固形分を除く部分用いればよい。水は澱粉やこんにゃく粉の懸濁液、豆乳として用いてもよい。 As the soy milk, general liquid soy milk, dried soy milk or soybean powder dissolved in water, or these dried products themselves can be used. Soymilk is used in a solid content of 0.3 to 6.0%, preferably 0.8 to 4.0%. By adding the above-mentioned amount of soymilk, the elastic texture of vermicelli, especially when eating after reconstitution with hot water, becomes smoother, the crunch is improved, and vermicelli that is white and excellent in health is obtained. Water may be used in a portion excluding the solid content of the above raw materials. Water may be used as a suspension of starch, konjac flour or soy milk.
次に、春雨の製造について説明する。（１）澱粉、こんにゃく粉及び水、必要に応じて豆乳等を含有する原料を練り上げ、該澱粉の一部を糊化させ、（２）この原料を加圧下で麺状に成形し、（３）その後茹で、冷凍、解凍及び乾燥の各処理を順に行って冷凍製法により春雨を製造する。 Next, the production of vermicelli will be described. (1) Kneading a raw material containing starch, konjac flour and water, if necessary, soy milk, etc., gelatinizing part of the starch, (2) shaping this raw material into noodles under pressure, (3 ) After that, each process of freezing, thawing and drying is carried out in order with a paddle, and vermicelli is produced by a freezing production method.
原料の練り上げは、春雨の製造で一般に用いられる混合装置を用いて実施することができる。澱粉及び／又はこんにゃく粉と水とを含む原料を、ホモミキサー、コミトロール、コロイドミルを備えた混合釜等で粉砕しながら混合することが望ましい。これにより、澱粉とこんにゃく粉を滑らかにすることで、麺状に成形する場合の成形性を高めて、均質な組織の春雨を製造することができる。 麺状に成形する前に、原料中の澱粉の一部を糊化させる。麺状に成形する前における原料中の澱粉の１〜２０％、好ましくは３〜１０％を糊化させるのがよい。これにより、澱粉を糊化させることで、加圧下での成形と相まって、原料中の澱粉とこんにゃく粉と水の結合を強めて、均質で求める食感、湯戻し性能を備えた春雨を製造することが可能となる。原料中の澱粉を所定比率糊化させるためには、上記所定比率の澱粉を含む一部の原料を、当該澱粉の糊化温度以上に加熱処理して澱粉を糊化させ、これを他の原料と練り上げるか、あるいは原料全体を澱粉の糊化温度付近で一定時間加熱処理する等の方法をとればよい。原料の練り上げと澱粉を糊化させる工程の順序は問わず、要は成形前に原料が練り上げられ、澱粉を一部糊化させたものになればよい。 The kneading of the raw material can be carried out using a mixing apparatus generally used in the production of vermicelli. It is desirable that the raw materials containing starch and / or konjac flour and water are mixed while being pulverized in a mixing pot equipped with a homomixer, a comitolol, a colloid mill, or the like. Thereby, by smoothing starch and konjac flour, the moldability in the case of forming into a noodle shape can be improved, and vermicelli with a homogeneous structure can be produced. Before forming into noodles, a part of the starch in the raw material is gelatinized. It is preferable to gelatinize 1 to 20%, preferably 3 to 10% of the starch in the raw material before forming into noodles. In this way, starch is gelatinized, combined with molding under pressure, strengthening the binding of starch, konjac flour and water in the raw material to produce a vermicelli with a uniform texture and hot water rejuvenation performance It becomes possible. In order to gelatinize the starch in the raw material at a predetermined ratio, a part of the raw material containing starch at the predetermined ratio is heat-treated at a temperature higher than the gelatinization temperature of the starch to gelatinize the starch, and this is used as another raw material. Or the whole raw material may be heated for a certain period of time near the gelatinization temperature of starch. The order of the kneading of the raw material and the step of gelatinizing the starch is not limited, but the material may be kneaded before molding so that the starch is partially gelatinized.
前記のように練り上げられ、澱粉を一部糊化させた原料を加圧下で麺状に成形する。つまり、原料を加圧して孔より押出して麺状に成形する。例えば、原料をロータリーポンプ等の定量ポンプで配管に送り、細孔を有するノズルより押出ことができる。上記加圧の程度は０．１Ｍｐ以上、好ましくは０．１〜０．７Ｍｐであることが望ましい。上記加圧の数値は、ノズル近傍の上流側における原料の圧力を指す。上記の加圧により、こんにゃく粉を比較的高濃度で含む一部澱粉を糊化させ原料を、均一で切れない麺状に成形することができる。原料を押出すノズルの孔径は１〜２ｍｍ程度が適当である。 The raw material kneaded as described above and partially gelatinized starch is formed into noodles under pressure. That is, the raw material is pressurized and extruded from the hole to form a noodle shape. For example, a raw material can be sent to piping with a metering pump such as a rotary pump and extruded from a nozzle having pores. The degree of pressurization is 0.1 Mp or more, preferably 0.1 to 0.7 Mp. The numerical value of the said pressurization points out the pressure of the raw material in the upstream of nozzle vicinity. By the above pressurization, a part of starch containing konjac flour at a relatively high concentration can be gelatinized, and the raw material can be formed into a uniform and unbreakable noodle shape. An appropriate hole diameter of the nozzle for extruding the raw material is about 1 to 2 mm.
前記のようにして麺状に成形した原料を、茹で、冷凍、解凍及び乾燥の各処理を順に行って冷凍製法により春雨を製造する。冷凍製法とは、一般的に行われている成形した春雨原料を、茹で、冷凍、解凍及び乾燥する製法を指し、各操作は冷凍製法で実施されている方法にしたがって行うことができる。茹でた麺を必要により冷却し、竿架けして冷凍、解凍し、熱風乾燥する方法が挙げられる。カップ容器入り春雨を調製する場合は、解凍し、カップ容器の形状に合った型、例えばメッシュのリテーナーに入れて乾燥すればよい。麺をほぐして乾燥することが好ましい。乾燥春雨の麺の太さは、０．１〜２．５mm程度になるようにすることが好ましい。 The raw material molded into noodles as described above is boiled and subjected to freezing, thawing and drying in order, and vermicelli is produced by a freezing method. The refrigeration production method refers to a production method in which a generally used vermicelli raw material is boiled, frozen, thawed and dried, and each operation can be performed according to a method practiced in the refrigeration production method. The boiled noodles may be cooled if necessary, spread over, frozen, thawed, and dried with hot air. When preparing vermicelli in a cup container, it may be thawed and placed in a mold suitable for the shape of the cup container, for example, a mesh retainer, and dried. It is preferable to loosen the noodles and dry them. The thickness of the dried vermicelli noodles is preferably about 0.1 to 2.5 mm.
以上のようにして調製した本発明の春雨は、熱湯を注いで湯戻して喫食する場合に、喫食の間に弾力のある食感が保持されるという利点、特定の湯戻し性能を有する。上記の利点、性能は、注湯後における麺線の吸水量が、３分後において６５％以上の春雨において好適に達成される。本発明の春雨では、９０〜１００℃程度の熱湯を注いで２〜３分後に喫食開始、１０分程度で喫食を完了する形態が可能である。喫食の間を通して、吸水量が６５〜８８％となるようにすることが、前記の利点、湯戻し性能を得る上で望ましい。 本発明で、注湯後における麺線の吸水量（吸水量）は、次のようにして測定する。すなわち、１．容器にほぐして乾燥した春雨１５ｇを入れ、沸騰させた熱湯２００ｇ加え施蓋をして放置する。２．熱湯を加えてから所定時間経過後に、目開き１ｍｍの篩にサンプリングした１〜３gの麺を載せ、水切りをした後、秤量缶に計り取る。
３．１０５℃にて恒量に達するまで加熱した値を測定する。
The vermicelli of the present invention prepared as described above has an advantage that a resilient texture is maintained during eating when pouring hot water and recuperating, and has a specific hot rejuvenating performance. The above-mentioned advantages and performances are suitably achieved in vermicelli when the water absorption of the noodle strings after pouring is 65% or more after 3 minutes. In the vermicelli according to the present invention, hot water at about 90 to 100 ° C. is poured, and after 2 to 3 minutes, the eating is started and the eating is completed in about 10 minutes. It is desirable to obtain a water absorption amount of 65 to 88% during eating, in order to obtain the above-described advantages and hot water reversion performance. In the present invention, the water absorption amount (water absorption amount) of the noodle strings after pouring is measured as follows. That is: 15 g of dried vermicelli is loosened in a container, and 200 g of boiling hot water is added and a lid is put on the lid. 2. After a predetermined time has elapsed since hot water was added, 1 to 3 g of noodles sampled was placed on a sieve having an opening of 1 mm, drained, and weighed into a weighing can.
3. Measure the value heated to a constant weight at 105 ° C.
本発明では、前記の春雨を、必要により粉末スープ等と一緒にカップ容器に収容し、カップ容器に熱湯を注いで湯戻して喫食する形態のカップ容器入り春雨として供することができる。従来からも、この様な形態のカップ容器入り春雨は提案されているが、喫食の間に春雨が戻りすぎて溶けてしまうようなものが多かった。これに対して、本発明では、春雨が前記湯戻し性能を有するため、このような問題がなく、喫食の間春雨の弾力のある食感が保持され、同時に、春雨が過度に吸水してスープがなくなることがないため、カップ容器入り春雨スープ等として新規な性能を達成することが可能となる。なお、春雨１質量部に対して、熱湯８〜２０質量部を注いで喫食する形態のものが好ましい。 In the present invention, the vermicelli can be provided as a vermicelli in a cup container in which the vermicelli is contained in a cup container together with powdered soup if necessary, and hot water is poured into the cup container to recuperate and eat. Conventionally, such a form of vermicelli in cup containers has been proposed, but there were many cases in which vermicelli returned too much and melted during eating. On the other hand, in the present invention, since vermicelli has the above-mentioned rejuvenation performance, there is no such problem, and the elastic texture of vermicelli during eating is maintained, and at the same time, vermicelli absorbs excessive water and soup. Therefore, it becomes possible to achieve new performance as a soup in a cup container. In addition, the thing of the form which pours and eats 8-20 mass parts of hot water with respect to 1 mass part of vermicelli is preferable.
以下実施例に基づいて本発明について説明するが、これに限らず種々応用変形をなし得ることはいうまでもない。 The present invention will be described below based on examples, but it is needless to say that the present invention is not limited to this and can be modified in various ways.
(実施例１) (春雨の調製) (原料) 馬鈴薯澱粉２４０ｋｇ、緑豆澱粉６０ｋｇ、こんにゃく粉４．５ｋｇ、水３９０ｋｇ (Example 1) (Preparation of vermicelli) (Ingredients) Potato starch 240 kg, Mung bean starch 60 kg, Konjac flour 4.5 kg, Water 390 kg
(調製方法) 馬鈴薯澱粉２４０ｋｇ、緑豆澱粉４０ｋｇ、水９０ｋｇで膨潤させたこんにゃく粉４．５ｋｇ及び水１００ｋｇを、ホモミキサーによって粉砕しながら混合した(原料Ａ)。これとは別に、緑豆澱粉２０ｋｇと水２００ｋｇを混合し８５℃に達温させた(原料Ｂ)。原料ＡとＢを、ニーダーで混合して練り上げ、ロータリーポンプによりで配管に送り、細孔を有するノズルより押出し麺線に成形した。ノズル近傍の上流側における配管内の原料の圧力は０．３Ｍｐであった。 上記の麺線を９８℃で１０秒間茹で、湯を切って３０℃まで冷却し、竿架けして−２０℃で１６時間かけて冷凍した。冷凍した麺線を１６時間常温で解凍してほぐし、約４０ｇずつカップ容器の形状に合ったメッシュのリテーナーに入れて、８０℃で６０分間乾燥して春雨を製造した。 (Preparation method) 240 kg of potato starch, 40 kg of mung bean starch, 4.5 kg of konjac flour swollen with 90 kg of water and 100 kg of water were mixed while being pulverized by a homomixer (raw material A). Separately, 20 kg of mung bean starch and 200 kg of water were mixed and heated to 85 ° C. (raw material B). Raw materials A and B were mixed and kneaded with a kneader, sent to piping with a rotary pump, and formed into extruded noodle strings from a nozzle having pores. The pressure of the raw material in the piping on the upstream side in the vicinity of the nozzle was 0.3 Mp. The noodle strings were boiled at 98 ° C. for 10 seconds, hot water was cut off, cooled to 30 ° C., laid and frozen at −20 ° C. for 16 hours. The frozen noodle strings were thawed at room temperature for 16 hours, and placed in a mesh retainer that fits about 40 g each in the shape of a cup container, and dried at 80 ° C. for 60 minutes to produce vermicelli.
製造した春雨は、澱粉の１．５％のこんにゃく粉を含有し、太さ約１mmのものであった。この春雨は、吸水量が、３分後：６８％、８分後：７５％、１３分後：８０％のものであった。実施例、比較例で、吸水量はすべてＮ数：１０の平均値とした。 The produced vermicelli contained 1.5% konjac flour of starch and had a thickness of about 1 mm. This vermicelli had water absorption of 68% after 3 minutes, 75% after 8 minutes, and 80% after 13 minutes. In Examples and Comparative Examples, the amount of water absorption was an average value of N number: 10.
(実施例２) (豆乳入り春雨の調製) 水１００ｋｇの代わりに、豆乳(大豆固形分８％) ９０ｋｇと水１０ｋｇを原料Ａに用いる以外は、実施例１と同様にして春雨を調製した。 製造した春雨は、澱粉の１．５％のこんにゃく粉を含有し、太さ約１mmのものであった。この春雨は、吸水量が、３分後：６５％、８分後：７０％、１３分後：７７％のものであった。 Example 2 (Preparation of vermicelli with soy milk) Vermicelli was prepared in the same manner as in Example 1 except that 90 kg of soy milk (8% soy solid content) and 10 kg of water were used as raw material A instead of 100 kg of water. The produced vermicelli contained 1.5% konjac flour of starch and had a thickness of about 1 mm. This vermicelli had a water absorption of 65% after 3 minutes, 70% after 8 minutes, and 77% after 13 minutes.
(実施例３) (豆乳入り春雨の調製) 緑豆澱粉４３ｋｇ、こんにゃく粉１．５ｋｇを原料Ａに用いる以外は、実施例２と同様にして春雨を調製した。 製造した春雨は、澱粉の０．５％のこんにゃく粉を含有し、太さ約０．９mmのものであった。この春雨は、吸水量が、３分後：６８％、８分後：７５％、１３分後：８０％のものであった。 (Example 3) (Preparation of vermicelli with soy milk) Vermicelli was prepared in the same manner as in Example 2 except that 43 kg of mung bean starch and 1.5 kg of konjac flour were used as raw material A. The produced vermicelli contained 0.5% konjac flour of starch and had a thickness of about 0.9 mm. This vermicelli had water absorption of 68% after 3 minutes, 75% after 8 minutes, and 80% after 13 minutes.
(実施例４) (豆乳入り春雨の調製) 緑豆澱粉３８．５ｋｇ、こんにゃく粉６ｋｇを原料Ａに用いる以外は、実施例２と同様にして春雨を調製した。 製造した春雨は、澱粉の２．０％のこんにゃく粉を含有し、太さ約１．３mmのものであった。この春雨は、吸水量が、３分後：６５％、８分後：６８％、１３分後：７２％のものであった。 (Example 4) (Preparation of vermicelli with soy milk) Vermicelli was prepared in the same manner as in Example 2 except that 38.5 kg of mung bean starch and 6 kg of konjac flour were used as raw material A. The produced vermicelli contained 2.0% konjac flour of starch and had a thickness of about 1.3 mm. This vermicelli had a water absorption of 65% after 3 minutes, 68% after 8 minutes, and 72% after 13 minutes.
(比較例１) （こんにゃく粉を含まない場合） こんにゃく粉を用いず、緑豆澱粉４４．５ｋｇを原料Ａに用いる以外は、実施例２と同様にして春雨を調製した。 製造した春雨は、こんにゃく粉を含有せず、太さ約０．８mmのものであった。この春雨は、吸水量が、３分後：７７％、８分後：８３％、１３分後：８５％のものであった。 (Comparative example 1) (When konjac flour is not included) Vermicelli was prepared in the same manner as in Example 2 except that 44.5 kg of mung bean starch was used as raw material A without using konjac flour. The vermicelli produced did not contain konjac flour and had a thickness of about 0.8 mm. This vermicelli had water absorption of 3 minutes after: 77%, 8 minutes after: 83%, 13 minutes after: 85%.
(比較例２) （こんにゃく粉の含有量が本発明の範囲に満たない場合） 緑豆澱粉４３．６ｋｇ、こんにゃく粉０．９ｋｇを原料Ａに用いる以外は、実施例２と同様にして春雨を調製した。 製造した春雨は、澱粉の０．３％のこんにゃく粉を含有し、太さ約０．６mmのものであった。この春雨は、吸水量が、３分後：７５％、８分後：８０％、１３分後：８３％のものであった。 (Comparative Example 2) (When the content of konjac flour is less than the scope of the present invention) Vermicelli was prepared in the same manner as in Example 2 except that 43.6 kg of mung bean starch and 0.9 kg of konjac flour were used as raw material A. did. The produced vermicelli contained 0.3% konjac flour of starch and had a thickness of about 0.6 mm. This vermicelli had water absorption of 3 minutes later: 75%, 8 minutes later: 80%, 13 minutes later: 83%.
(比較例３) （こんにゃく粉の含有量が本発明の範囲を超える場合） 緑豆澱粉３５．５ｋｇ、こんにゃく粉９ｋｇを原料Ａに用いる以外は、実施例２と同様にして春雨を調製した。 製造した春雨は、澱粉の３％のこんにゃく粉を含有し、太さ約１．３mmのものであった。この春雨は、吸水量が、３分後：６０％、８分後：６５％、１３分後：７０％のものであった。 (Comparative Example 3) (When the content of konjac flour exceeds the range of the present invention) Vermicelli was prepared in the same manner as in Example 2 except that 35.5 kg of mung bean starch and 9 kg of konjac flour were used as raw material A. The produced vermicelli contained 3% konjac flour of starch and had a thickness of about 1.3 mm. This vermicelli had water absorption of 3 minutes: 60%, 8 minutes: 65%, 13 minutes: 70%.
(比較例４) （加圧下の成形を用いない場合） ニーダーで練り上げた原料を、実施例１で用いたノズルのものと同じ大きさの細孔を有する、従来春雨調製に用いられたジョウロ型の成形機を用いて、常圧下で麺状に成形する以外は、実施例１と同様にして春雨を調製した。この場合は、原料が成形機の細孔を安定に通らず、短く途切れた麺線しかできなかった。 (Comparative Example 4) (When Molding under Pressure is not Used) The raw material kneaded with a kneader has a pore of the same size as that of the nozzle used in Example 1 and is a watering type conventionally used for preparing vermicelli. A vermicelli was prepared in the same manner as in Example 1 except that it was formed into noodles under normal pressure using the molding machine. In this case, the raw material did not pass through the pores of the molding machine in a stable manner, and only a short noodle string was formed.
(実施例５〜８、比較例５〜７) (カップ容器入り春雨の調製) 実施例１〜４、比較例１〜３で得られた春雨約１８ｇと、袋容器入りの粉末スープ約１５ｇを、カップ容器に収容してカップ容器入り春雨を調製した。各々に熱湯２００ｇを注いで春雨を湯戻して喫食し、春雨の性能を評価した。容器入り春雨は、約９５℃の熱湯を注いで２〜３分後に喫食開始、喫食開始より１０分程度で喫食を完了する形態とした。 実施例５（実施例１の春雨使用）：喫食の間、春雨は弾力のある食感を保持し、春雨とスープがバランスのよい量で存在した。 実施例６（実施例２の春雨使用）：喫食の間、春雨は弾力のある、実施例５のものよりさらに滑らかな歯応えのある食感を保持し、春雨とスープがバランスのよい量で存在した。 実施例７（実施例３の春雨使用）：喫食の間、春雨は実施例５のものより柔らかいが弾力のある食感を保持し、春雨とスープがバランスのよい量で存在した。 実施例８（実施例４の春雨使用）：喫食の間、春雨は実施例５のものより硬いが弾力のある食感を保持し、春雨とスープがバランスのよい量で存在した。熱湯を注いで３分後には、喫食良好な状態まで戻った。 (Examples 5-8, Comparative Examples 5-7) (Preparation of vermicelli in cup containers) About 18 g of vermicelli obtained in Examples 1-4 and Comparative Examples 1-3 and about 15 g of powdered soup in a bag container The vermicelli contained in a cup container was prepared in a cup container. 200 g of hot water was poured into each, and the vermicelli was reheated and eaten, and the vermicelli performance was evaluated. The vermicelli in the container was poured into hot water at about 95 ° C. and started eating 2 to 3 minutes later, and the eating was completed in about 10 minutes from the start of eating. Example 5 (use of vermicelli in Example 1): During eating, vermicelli maintained a resilient texture and vermicelli and soup were present in a balanced amount. Example 6 (use of vermicelli in Example 2): During eating, vermicelli is elastic, retains a smoother texture than in Example 5, and vermicelli and soup are present in a balanced amount did. Example 7 (use of vermicelli of Example 3): During eating, vermicelli was softer than that of Example 5, but retained a resilient texture, and vermicelli and soup were present in a balanced amount. Example 8 (use of vermicelli in Example 4): During eating, vermicelli was harder than that of Example 5, but retained a resilient texture, and vermicelli and soup were present in a balanced amount. Three minutes after pouring hot water, it returned to a good eating state.
比較例５（比較例１の春雨使用）：熱湯を注いで３〜４分後の間は、春雨の食感があったが、８分後には春雨が溶けはじめ、殆どスープと混ざってしまった。 比較例６（比較例２の春雨使用）：喫食の間、春雨の食感があったが、実施例５のものよりは明らかに柔らかい食感で、春雨の食感が活かされた春雨スープとして品質が劣るものであった。 比較例７（比較例３の春雨使用）：熱湯を注いで１０分経っても、春雨は喫食良好な状態まで戻らず、それ以降も極端に硬すぎる食感のものであった。 Comparative Example 5 (use of vermicelli in Comparative Example 1): After 3 to 4 minutes after pouring hot water, there was a texture of vermicelli, but after 8 minutes vermicelli began to melt and almost mixed with soup . Comparative Example 6 (use of vermicelli in Comparative Example 2): While eating, there was a vermicelli texture, but as a vermicelli soup that was obviously softer than that of Example 5 and the vermicelli texture was utilized The quality was inferior. Comparative Example 7 (use of vermicelli in Comparative Example 3): Even after pouring hot water for 10 minutes, vermicelli did not return to a good eating condition, and after that, the texture was too hard.
本発明は、春雨の食感が活かされた春雨スープを供することができるカップ容器入り春雨の製造技術等として有用である。 INDUSTRIAL APPLICABILITY The present invention is useful as a technology for producing vermicelli in cup containers that can provide vermicelli soup that makes use of the vermicelli texture.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2008162700A JP4801119B2 (en) | 2007-06-22 | 2008-06-23 | Vermicelli, its manufacturing method and vermicelli in cup containers |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007165210 | 2007-06-22 | ||
| JP2007165210 | 2007-06-22 | ||
| JP2008162700A JP4801119B2 (en) | 2007-06-22 | 2008-06-23 | Vermicelli, its manufacturing method and vermicelli in cup containers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2009028035A JP2009028035A (en) | 2009-02-12 |
| JP4801119B2 true JP4801119B2 (en) | 2011-10-26 |
Family
ID=40399276
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2008162700A Active JP4801119B2 (en) | 2007-06-22 | 2008-06-23 | Vermicelli, its manufacturing method and vermicelli in cup containers |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4801119B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829348B (en) * | 2014-03-04 | 2016-02-10 | 马千里 | A kind of power-economizing method of freezing bean vermicelli |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0732681B2 (en) * | 1986-06-06 | 1995-04-12 | ライオン株式会社 | Instant vermicelli |
| JPH0730723B2 (en) * | 1989-08-22 | 1995-04-10 | 日産自動車株式会社 | Vehicle traction control device |
| JP2007151454A (en) * | 2005-12-05 | 2007-06-21 | Asahi Food & Healthcare Ltd | Instant food product |
-
2008
- 2008-06-23 JP JP2008162700A patent/JP4801119B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2009028035A (en) | 2009-02-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4772160B1 (en) | Instant dried noodles and method for producing the same | |
| CA2754588C (en) | Instant dried noodles and process for producing the same | |
| KR101960565B1 (en) | Preparation method of non-fried instant cup noodle | |
| JP2010187548A (en) | Flour for noodle making, and method for making noodle | |
| WO2000018255A1 (en) | Process for producing noodles | |
| JP4801119B2 (en) | Vermicelli, its manufacturing method and vermicelli in cup containers | |
| JP4150714B2 (en) | Instant vermicelli and its manufacturing method | |
| JP5696998B2 (en) | Mixed powder for rice cake food | |
| JP3615197B2 (en) | Chilled distribution type noodles and method for producing the same | |
| JP2011507546A (en) | Instant noodles | |
| JP2007282551A (en) | Instant harusame and method for producing the same | |
| JP5719064B1 (en) | Konjac-containing noodle and method for producing the same | |
| JP6004676B2 (en) | Cold noodles that do not require cooking and a method for producing the same | |
| JP4153400B2 (en) | Method for producing low-temperature dry instant noodles | |
| JP7492382B2 (en) | Dried noodles, their manufacturing method, and packaged dried noodles | |
| JP6419541B2 (en) | Method for producing deep-fried noodles by two-stage deep frying | |
| JP5236041B2 (en) | Instant dried noodles and method for producing the same | |
| JP2005143347A (en) | Quality improver for instant noodle and method for producing the noodle using the same | |
| JP2012100588A (en) | Instant noodle, and method for manufacturing the same | |
| WO2021002373A1 (en) | Instant soup pasta | |
| JP2008148719A (en) | Instant bean-starch vermicelli and method for producing the same | |
| JP2009089699A (en) | Method for producing dry starch noodle-like food | |
| JPS6366177B2 (en) | ||
| JP5837810B2 (en) | Boiled soybeans in containers and desserts using them | |
| JP4955600B2 (en) | Method for producing noodles made from rice flour |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20100611 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20110419 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110510 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110708 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20110802 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20110804 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140812 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4801119 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
| R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |