JPH1128067A - Production of raw chinese noodle or semiraw chinese noodle and cooking thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide both a method for producing raw Chinese noodles or semiraw Chinese noodles edible simply by waiting for a short time of pouring hot water without requiring labors of boiling such as those of conventional noodles in spite of the raw or semiraw noodles and a method for cooking the raw or semiraw noodles. SOLUTION: A high-protein wheat flour with 15-18% protein content in the wheat flour is used as a main raw material and starch at a formulation ratio of 10-60 wt.% based on the Wheat flour and albumen powder at 0.3-2 wt.% based on the wheat flour are added and mixed therewith to produce noodles according to a conventional method. Unheated raw or semiraw Chinese noodles thus produced can directly be eaten simply by pouring hot water into a cuplike container without requiring boiling.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a raw noodle or semi-raw noodle, which does not require the trouble of boiling as in the prior art.
The present invention relates to a method for producing raw Chinese noodles or semi-raw Chinese noodles which can be eaten by merely waiting a short time of pouring hot water, and relates to a cooking method thereof.

[0002]

2. Description of the Related Art Raw noodles in a general sense are those in which noodle dough is cut into narrow and long lines by a noodle-making machine and which has not been subjected to heat treatment in the next step. ,
This is boiled noodles. Normally, boiled noodles are immediately packaged (heat-resistant plastic film bag format) immediately after cutting, and sterilized by heating after sealing, or the packaging container and the boiled noodles are sterilized separately, and the boiled noodles are filled and sealed under aseptic conditions. It is well known that the preservability is improved. Also, in the field of so-called “cup noodles”, “nama-oriented”, which matches the general consumer's wishes,
As “genuine-oriented”, “raw type”, which has enhanced storage stability of boiled noodles, is still very popular today, and raw type of Chinese noodles (ramen) has also appeared.

[0003] However, in the case of generally known raw Chinese noodles, unlike other raw noodles, an alkaline preparation called “brine” is added to flour, and the yellow color with high sharpness due to the alkali seen at the beginning of the addition is added. Changes over time,
As a result, it is pointed out that it has an undesired brownish color and has poor shelf life, and that the greater the amount of protein, the greater the degree of discoloration. In addition, in the case of raw noodles or semi-raw noodles that have been conventionally provided, it is indispensable to boil them at the time of eating. From the viewpoint of cooking, so-called instant noodles (instant noodles), cooked noodles (simple foods, In other words, as a convenience food,
It was completely cooked and lacked in simplicity as compared with noodles which had been processed in advance to save some of the labor and time of cooking.

On the other hand, in the case of conventional noodles which can be eaten just by pouring in a range-up (cooking using a microwave oven) or pouring hot water and do not require boiling, the noodles are excellent in simplicity. Because it was instant noodles fried in oil or fried, it was far from the rich texture that is preferred as freshly boiled noodles. In addition, there is also a problem that the boiled noodles are boiled and elongate during storage, and change over time is large. Therefore, as a conventional technique which focuses on creating a noodle which can be easily eaten by pouring water or increasing the range without boiling, a method of making boiled noodles (Japanese Patent Laid-Open No. 6-209)
730), a method of frying with oil (Japanese Unexamined Patent Publication No. 6-2925).
No. 28) is known. However, the former method of making boiled noodles has the drawback of causing elongation due to aging during storage, and the latter of instant noodles fried in oil has the unique texture of instant noodles. However, there is a disadvantage that it has a sense of incongruity unlike that of

[0005]

DISCLOSURE OF THE INVENTION The present invention has the drawback that the boiled noodles which have not been solved in the prior art change over time, and the drawback that the conventional instant noodles have a different texture from the boiled raw noodles. It is an object of the present invention to provide a method for preparing raw Chinese noodles or semi-raw Chinese noodles, which can overcome the problem, and in which hot water is poured, and can be easily eaten in a short time, and a cooking method thereof.

[0006]

The method for producing raw or semi-raw Chinese noodles according to the present invention for achieving the above objects is specifically described as follows. Specifically, a high protein flour having a flour protein content of 15 to 18% is used as a main raw material. And a starch mixing ratio of 10 to 6
It is characterized by adding and mixing at a mixing ratio of 0% by weight and 0.3 to 2% by weight of egg white powder to produce noodles by a conventional method. Further, with respect to the high-protein flour having a flour protein content of 15 to 18%, fine powder having a particle size of 20 μm or less obtained by classifying the flour may be blended at 3 to 50% by weight.

[0007] Further, it is also preferable that the high protein flour having a flour protein content of 15 to 18% is adjusted by adding wheat gluten. The method for cooking raw Chinese noodles or semi-raw Chinese noodles according to the present invention uses a flour protein content of 1 as a main ingredient.
5-18% high protein wheat flour was used, and starch was added and mixed in a mixing ratio of 10-60% by weight and egg white powder 0.3-2% by weight. With regard to the raw Chinese noodles or semi-raw Chinese noodles, it is possible to enjoy the raw Chinese noodles simply by pouring boiling water into a cup-shaped container without requiring boiling.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The preferred embodiments of the present invention will be described below. The inventor of the present invention has found that raw Chinese noodles or semi-raw Chinese noodles can be eaten in a short time just by pouring boiling water, and can be more easily eaten than before, and have a full-fledged fresh texture. As a result of repeated tests and examinations, the present invention was completed as intended. In the practice of the present invention, as a container to be used as a target, a paper bowl having a shallow bowl shape that is generally widely available on the market is appropriate. Therefore, a container made of PSP (polystyrene paper) (size: .Diameter 190mm x height 97m
m. (The content is about 600 cc) (hereinafter simply referred to as a cup). Therefore, in the test, it was recognized that it was necessary to pay attention to the change in hot water temperature when 500 ml of hot water (97 ° C.) was poured into 80 g of noodles contained in the cup.
Were confirmed.

[0009]

[Table 1]

Under the conditions of such hot water temperature, the best blending of raw Chinese noodles or semi-raw Chinese noodles that can be reconstituted, which meets the object of the present invention described below, could be determined.
The noodles prepared by the blending in the present invention can be easily eaten without the trouble of boiling as in the prior art, and furthermore, there is little change over time in the texture during storage or deterioration in quality, and only by pouring in boiling water. Raw Chinese noodles or semi-raw Chinese noodles that provide a typical freshly boiled texture. In the method for producing Chinese noodles according to the present invention, the protein content and quality of flour in the blending of the raw material flour, the blending amount of starch, the blending amount of fine powder, the blending amount of wheat gluten, the blending amount of egg white, and the amount of water are important. Yes, the noodle making process using it is carried out according to a usual method by a usual process.

[0011] Conventionally, the purpose of using starch in noodles has been known to shorten the boiling time and to return the water quickly, in addition to improving the texture, gloss and appearance, and transparency. Also in the present invention, the amount of added starch is an important factor in the above-mentioned blending. Therefore, the present inventors prepared powders with different amounts of starch, and measured the viscosity, gelatinization start temperature, and maximum viscosity by RVA (rapid viscosity measuring device: Rapid Visco Analyzer, manufactured by NEWPORTS CIENTIFIC, Australia). did. In addition,
The device is a quicker version of Brabender's amyrograph, in which a flour suspension is automatically heated and cooled at a constant temperature using a viscometer with a rotating outer cylinder. Is a device that captures and records changes in torque as changes in torque. Also, 2% by weight of powdered water, 0.5% by weight of sodium chloride, 2% by weight of alcohol, and 34% by weight of water were added to 100% by weight of the ingredients shown in Table 2, and the mixture was added to a mixer.
After stirring for minutes, it was molded into a noodle band, which was cut out with a 26th angle blade to obtain raw noodles. 80g each of these raw noodles
Into a cup and pour boiling water (97 ° C, 500ml) 3
Sampling was performed after a minute, and the degree of pregelatinization was also measured. The results are as shown in Table 2. As understood from Table 2, as the amount of added starch increases, the gelatinization start temperature and the temperature at the highest viscosity decrease, and the degree of pregelatinization increases.

[0012]

[Table 2]

According to the present invention, the hot water reflow is accelerated by adding starch, and the use of wheat flour having a high protein content or the addition of fine powder and wheat gluten to wheat flour prevent the texture from becoming soft. It is characterized by having improved texture. One of the features of the present invention is that the raw wheat flour must have a high protein value. A protein value of 15-18% is required, and 16-
It is desirable to use 17% flour. Use of flour having a protein value of 14% or less is not preferred because the texture is soft. As a method to increase the protein content of flour,
(1) a method of separating sections of high protein in flour, (2) a method of blending 3 to 50% by weight of fine powder having a particle size of 20 μm or less in flour, and (3) a method of mixing wheat gluten in flour in 0.5 to 10%. %, And (4) a combination of (1), (2) and (3).

[0014] Starch is added in an amount of 10 to 60% by weight to the raw wheat flour. The starch is 20-40% by weight
Is preferable. If the amount of the starch is less than 10% by weight, it will not be able to return even when boiling water is poured, and the texture will be such that boiling is not enough. If the amount of starch is too large, the texture will be soft and boiling will grow faster. The type of starch is not limited to tapioca starch, but waxy corn starch, potato starch, corn starch, wheat starch and the like can be used. Further, the addition of 0.3 to 2% by weight, preferably 1 to 2% by weight of the egg white powder in the flour provides a crisp texture. If the amount of the egg white powder is small, the boiled food has a soft texture and the elongation is accelerated.

Next, the powder blended according to the present invention is put into a mixer (manufactured by Daiwa Seisakusho Co., Ltd., model name: M21), and is kneaded by adding water. It is necessary to add 30 to 45% by weight of water in total with respect to 100% by weight of the mixed powder prepared by the above-described blending, and the water content is preferably 36 to 40% by weight. If the amount of water is small, the hot water returns poorly, resulting in a chewy texture. In addition, boiling tends to grow quickly. If the amount of water is too large, the noodle-making workability is deteriorated, and the storage stability is also deteriorated. For the kneading water, about 2% of water was added to 100% by weight of flour.
It is desirable to add about 0.5% by weight of salt, about 0.5% by weight of salt, and 2 to 4% by weight of alcohol for the purpose of improving preservability. After water addition, mixing, forming, and cutting out may be performed through a normal noodle-making process according to a conventional method to prepare noodles.

[0016]

EXAMPLES Examples will be shown below, but the present invention is not limited to these examples. The sensory evaluation in the examples is 5
The evaluation was made in stages, and the evaluation criteria are as follows. 5: significantly better than the standard 4: better than the standard 3: standard 2: inferior to the standard 1: significantly worse than the standard Example 1 A comparison was made based on differences in base powder. With respect to 100% by weight of the ingredients shown in Table 3, 2% by weight of powdered brine and 0.1% of salt were added.
5% by weight, alcohol 2% by weight, water 34% by weight,
After being put in a mixer and stirred for 10 minutes, it was molded into a noodle band, which was cut out with a No. 26 blade to obtain raw noodles. 80 g of each of these raw noodles is put in a cup, and hot water (97 ° C.,
500 ml), and three minutes later, five panelists tasted the food, and the sensory evaluation of the texture and color tone was performed. The results are as shown in Table 3.

[0017]

[Table 3]

As can be seen from the results in Table 3, in Comparative Examples 1 and 2 in which the value of the protein of the base flour (the protein of the flour + the protein of the gluten) was low, the evaluation of the texture was considerably low. This is due to the fact that 25% by weight of starch is blended to improve the hot water reconstitution, so that it becomes too soft. In Example 1, the texture was a good evaluation. from this result,
It was confirmed that a powder having a high protein value was required for the base powder.

Example 2 2% by weight of powdered water, 0.5% by weight of salt, 2% by weight of alcohol and 34% by weight of water were added to 100% by weight of the ingredients shown in Table 4, and the mixture was stirred in a mixer for 10 minutes. After that, it was molded into a noodle band, which was cut out with a 26th angle blade to obtain raw noodles. 80 g of each of these raw noodles was put in a cup, and boiling water was poured, and after 1, 2, 3, and 4 minutes, sampling was performed, and their water content was measured. The degree of pregelatinization of the noodles after 3 minutes was also measured. Furthermore, boiling water was poured into each, and after 1 minute, 2 minutes, and 3 minutes, five panelists tasted and evaluated the texture. Table 5 shows the results.

[0020]

[Table 4]

[Table 5]

From the results shown in Table 5, it was confirmed that when the added amount of starch was large, both the water content and the degree of pregelatinization increased. In addition, the evaluation of the texture was low when the addition of 10% by weight of starch did not return even after 3 minutes. At 25% by weight of starch, the texture was best after 3 minutes. When 40% by weight of starch is added,
The best texture is after a minute, and tends to become softer over time. From these results, it was confirmed that the addition of a certain amount of starch is an essential condition, and that the hot water reconversion time can be shortened by increasing the amount of added starch.

Example 3 The difference in hot water return due to the difference in the temperature of raw noodles and semi-raw noodles was tested. 2% by weight of powdered water, 0.5% by weight of sodium chloride, 2% by weight of alcohol, and 34% by weight of water are added to 100% by weight of the blended raw material of Example 2, and the mixture is stirred in a mixer for 10 minutes, and then molded into noodles. The band was cut out with a 26th angle blade to obtain raw noodles. A part of the raw noodles was semi-dried to obtain semi-raw noodles. 80g of each noodle is put in a cup, the raw noodles are at the temperature of 0 ° C, 5 ° C, 15 ° C, 25 ° C
Hot water (97 ° C., 500 ml) was poured at the product temperature of, and a tasting was performed 3 minutes later, and the sensory evaluation was performed. The results are shown in Table 6.

[0023]

[Table 6]

As shown in the results of Table 6, it was confirmed that if the product temperature was 5 ° C. or more, the food was at a level where eating was possible without any problem.
In addition, it was confirmed that even half-life noodles can be sufficiently eaten in three minutes by pouring boiling water.

Example 4 A noodle belt prepared under the same conditions as in Example 3 was cut out with a 24-square blade and waved to produce wave noodles. By the same cooking as in Example 3, it was possible to sufficiently eat.

Example 5 Cooking Method 80 g of noodles prepared according to the noodle-making process shown in the above-described embodiment of the present invention were used in a PSP (polystyrene paper) cup (diameter 190 mm × height 97 mm, content about 600 c.
Lightly loosened in c). Then, freeze-dried ingredients were put in, and about 500 ml of hot water (97 ° C.) was poured into the noodles, and the noodles were loosened and covered with an inner lid. Three minutes later, open the inner lid,
After stirring the concentrated soup, ingredients such as sesame and red ginger were added and tasted. As a result of the tasting, a freshly boiled fresh noodle had a favorable texture even though it was in a sufficiently edible state and the cooking did not take much time like conventional instant noodles.

[0027]

According to the present invention, when noodles are prepared, noodles which can be easily eaten can be prepared without the need for boiling. In addition, since it is not an oil-fried product or a boiled noodle like instant noodles, it is possible to produce a noodle having the texture of freshly boiled noodles.

Claims (4)

[Claims] 1. A flour protein content of 15 to 18 as a main raw material.
% Of high protein flour, and 10% starch
A method for producing raw Chinese noodles or semi-raw Chinese noodles, comprising adding and mixing at a compounding ratio of about 60% by weight to 0.3% by weight of egg white powder and making noodles by a conventional method. 2. The high protein wheat flour having a protein content of 15 to 18% is prepared by mixing 3 to 50% by weight of a fine powder of 20 μm or less obtained by classifying flour. For producing raw Chinese noodles or semi-raw Chinese noodles. 3. The method for producing raw Chinese noodles or semi-raw Chinese noodles according to claim 1, wherein the high protein wheat flour having a protein content of 15 to 18% is adjusted by adding wheat gluten. 4. A flour protein content of 15 to 18 as a main raw material.
% Of high protein flour, and 10% starch
６０60% by weight and egg white powder in a mixing ratio of 0.3 to 2% by weight. Unheated raw noodles or semi-raw Chinese noodles prepared by a conventional method and mixed with hot water without boiling. A method for cooking raw Chinese noodles or semi-raw Chinese noodles, which can be eaten as it is simply by pouring into a container.