JPH05137527A - Quickly cookable japanese noodle, its production and flour for quickly cooking japanese noodle - Google Patents

Abstract

PURPOSE:To obtain quickly cookable noodle capable of cooking in nearly half a time compared with a conventional noodle and having excellent texture by blending wheat flour with pregelatinized starch and heat-gelling type polysaccharides at a specified amount. CONSTITUTION:100% wheat flour is blended with 1-10% pregelatinized starch, 0.2-2.0% heat-gelling type polysaccharide and 0.1-1.0% polyphosphoric acid salt and these components are stirred, and proper amount of water is added thereto to prepare dough and the dough is cut to give long strips of noodle. The water content of the long strips of noodle is dried to 14-28% to provide the objective noodle. Furthermore, the noodle is cookable within 5-7min.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an early boiled noodle for the purpose of obtaining an early boiled noodle, a method for producing the same, and an early boiled noodle powder.

[0002]

2. Description of the Related Art Raw noodles after conventional noodle making are instantaneously heat-treated to form a modified coating layer such as α-starch on the outer surface of the noodles, which is then immersed in water for treatment. A method for producing freshly boiled raw noodles has been known (Japanese Patent Laid-Open No. 60-224).
458).

Further, for the purpose of strengthening the strength and texture of conventional noodles and reducing the elution into the juice by boiling, curdlan, a thickening natural polysaccharide and / or a heat-coagulable animal protein is included in the ingredients. A quality improving agent for noodles has been known (JP-A-2-97361).

Next, there is known a method for producing early-boiled dried noodles in which starch and skim milk are added to raw wheat flour (JP-A-54).
-80444). The cooking time in the above is 8 minutes to 10 minutes.
Minutes (Example).

[0005]

Conventionally known ordinary noodles are generally boiled for about 15 minutes and then served for eating. As described above, a technique relating to a method for producing early boiled noodles is known (Japanese Patent Laid-Open No. 60-224458). This production method is characterized by providing an α-ized portion in the outer layer of noodle strings. Therefore, new processing steps that are not available in the past are added. Further, the invention relating to the addition of curdlan, thickening substance and / or animal protein in JP-A-2-97361 is recognized as a technique for improving the quality of ordinary noodles and has no direct relationship with early-boiled noodles.

According to the embodiment of the invention in which starch and skim milk are added to the above-mentioned raw material wheat flour, 85 kg of wheat flour is added with 10 kg of waxy corn starch and 5 kg of skim milk (total of 17.6% of additives). Although the effect of early boiling is recognized by the above, there is no description about texture.

Therefore, it is unclear whether the noodles have the same smoothness and elasticity as those of the conventional ones, and whether or not they are fast-boiled and effective. In addition, as described above, a large amount (6
It is also different from the conventional product in that it uses skim milk (%%).

[0008] Therefore, although there has been a demand for a method for producing early-boiled noodles or a powder for early-boiled noodles by utilizing the conventional noodle-making process, no technique has yet been known to satisfy this.

[0009]

SUMMARY OF THE INVENTION Therefore, according to the present invention, it is necessary to satisfy the above-mentioned conventional demand by adding α-starch, heat-gelling type polysaccharide, or polymerized phosphate to wheat flour. The above requirements were satisfied by obtaining boiled noodles, a method for producing the same, and early-cooking noodle flour.

That is, the present invention is based on 100% wheat flour and α
Starch 1-10%, heat-gelled polysaccharide 0.2-2.0
5% noodles produced in the usual way using a powder containing 5%
It is a quick-boiled noodle characterized by being boiled for 7 to 7 minutes. Other inventions are based on 100% wheat flour and 1 to 10 pregelatinized starch.
%, Powder containing 0.2 to 2.0% of heat-gelling type polysaccharide is added with an appropriate amount of water to make a dough, and the dough is cut into noodle strips. The noodle strips have a water content of 14% to 28%. It is a method for producing fast-boiled noodles, which comprises boiled for 5 to 7 minutes after being dried. Next, the other invention is α against 100% of flour.
Starch 1-10%, heat-gelled polysaccharide 0.2-2.0
% And polymerized phosphate 0.1-1.0% are mixed, and an appropriate amount of water is added to the mixed powder to make a dough, and the dough is cut into noodle strips. The noodle strips have a water content of 14% -28%. It is a method for producing fast-boiled noodles, which is characterized by boiling after drying for 5 to 7 minutes. Still another invention is α against 100% of flour
Starch 1-10% and heat-gelled polysaccharide 0.2-2.
It is a mixture of 0%. In addition, 1 to 10% of pregelatinized starch and 0.2 to 0.2 of heat-gelling type polysaccharide are added to 100% of flour
2.0% and polymerized phosphate 0.1-1.0% are blended. Next, the pregelatinized starch is made of wheat flour, corn flour, potato flour, tapioca flour, waxy corn starch, sweet potato starch, and 50% to 100% alpha-form of rice flour.

The above-mentioned gelatinized starch usually has a gelatinized degree of 100.
% Is preferable, but the purpose can be sufficiently achieved if the degree of alpha conversion is 50% or more. The content of pregelatinized starch in the above can be 1 to 10%, but if it is less than 1%, the effect of early boiling cannot be expected, and if it is more than 10%, a desirable texture cannot be obtained. Therefore, it is more preferably 2 to 7%.

Curdlan is usually used as the heat-gelling type polysaccharide, but if the content is less than 0.2%, the effect of elasticity cannot be expected, and if it is more than 2.0%, the texture is high. become worse. Therefore, 0.5 to 1.5% is preferable.

The polymerized phosphates mentioned above include sodium phosphate, sodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, and potassium salts thereof.

In the above description, the polymerized phosphate is added to improve the texture, but if the addition amount is less than 0.1%, the effect of preventing boiling down is lost, and if it is added to 1.0% or more, The elasticity may be too strong.

[0015]

Example 1 The composition of materials is shown in Table 1.

[0016]

[Table 1]

The numerical values in Table 1 show the ratio of each material to 100 parts of flour.

The above materials were put in a mixer at once, mixed for 10 minutes, aged for 45 minutes, and then rolled twice by rolls to form noodle strips having a thickness of 1.25 mm. Then, a noodle roll was applied to a cutting roll (10th corner of the cutting edge). After drying this to a water content of 14%, dry noodles having a length of about 30 cm were obtained. The dried noodles were boiled and subjected to a sensory test, and the results shown in Table 2 were obtained.

[0019]

[Table 2]

[0020]

Example 2 The composition of each material is shown in Table 3.

[0021]

[Table 3]

The numerical values in Table 3 show the ratio of each material to 100 parts of flour.

Put each of the above ingredients into the mixer at once, and
After mixing for 15 minutes and aging for 45 minutes, the mixture was rolled twice with a roll to form a noodle band having a thickness of 1.25 mm, and then the noodle strip was applied to a cutting roll (cutting blade, No. 10 corner). After drying this to a water content of 14%, dry noodles having a length of about 30 cm were obtained. A sensory test was conducted on each of the dried noodles boiled, and the results shown in Table 4 were obtained.

[0024]

[Table 4]

According to the above, the blending amount of pregelatinized starch is 1 to 1
It is effective in the range of 0%, but the effect is particularly remarkable in the range of 2 to 7%.

[0026]

Example 3 Table 5 shows the composition of each material.

[0027]

[Table 5]

The numerical values in Table 5 show the ratio of each material to 100 parts of flour.

Put each of the above ingredients in the mixer at once, and
After mixing for 15 minutes and aging for 45 minutes, it was rolled twice with a roll to form a noodle strip having a thickness of 1.25 mm. Then, a noodle roll was applied to a cutting roll (cutting blade, No. 10 corner). After drying this to a water content of 14%, dried noodles of about 30 cm were obtained. When each of the dried noodles was boiled and subjected to a sensory test, the results shown in Table 6 were obtained.

[0030]

[Table 6]

As described above, the addition of the polymerized phosphate shortened the boiling time, and it was confirmed that the noodle quality was improved.

[0032]

EFFECTS OF THE INVENTION According to the present invention, since the material is blended with pregelatinized starch and heat-gelling type polysaccharide, it does not crumble in the boiling time of the conventional noodles by about 1/2 and is less than the conventional noodles. It has the effect of obtaining boiled noodles of the same or higher quality and having a good texture.

Also, by adding a polymerized phosphate, when the effect of early boiling is promoted and the amount of pregelatinized starch used is large, or as a pregelatinized starch, a material such as waxy corn starch or rice starch, which relatively promotes softening, is used. Even when used, it has the effect of retaining the slackness and elasticity peculiar to boiled noodles.

The use of the early-boiled noodle powder has the effect of easily producing a desired raw noodle or boiled noodle without considering the blending of the materials.

Claims (5)

[Claims] 1. Pregelatinized starch 1 to 1 based on 100% of wheat flour.
A quick-boiled noodle characterized by boiling raw noodles produced by an ordinary procedure for 5 to 7 minutes using a powder containing 0% and 0.2 to 2.0% of a heat-gelling polysaccharide. 2. Pregelatinized starch 1 to 1 with respect to 100% of wheat flour.
An appropriate amount of water is added to powder containing 0% and 0.2-2.0% of heat-gelling type polysaccharide to make a dough, and the dough is cut into noodle strings, and the noodle strings have a water content of 14% -28. %, And then boiled for 5 to 7 minutes. 3. Pregelatinized starch 1 to 1 with respect to 100% of wheat flour.
0%, heat-gelling type polysaccharide 0.2-2.0% and polymerized phosphate 0.1-1.0% are mixed, and an appropriate amount of water is added to the stirred powder to make a dough. The dough is cut into noodle strings, and the noodle strings are dried to a water content of 14% to 28% and then
A method for producing early boiled noodles, which comprises boiling for 7 minutes to 7 minutes. 4. Pregelatinized starch 1 to 1 with respect to 100% of wheat flour.
0% and 0.2-2.0% of heat-gelling-type polysaccharide were mixed, The early-boiled noodle flour. 5. Pregelatinized starch 1 to 1 with respect to 100% of wheat flour.
0%, 0.2-2.0% of heat-gelling type polysaccharides, and 0.1-1.0% of polymeric phosphates were mix | blended, The early-boiled noodle powder.