JPS60224458A - Production of quickly boiled uncooked noodle - Google Patents

Abstract

PURPOSE:To produce quickly boiled uncooked noodles, boilable up in a very short time and giving boiled noodles having very soft sense of lating and unique flavor, by heat-treating uncooked noodes after noodle production in a moment. CONSTITUTION:Uncooked noodles obtained by producing noodles by the contional method are instantaneously heat-treated by passing the noodles through boiling water or steam or using a heating means, e.g. electric heat, high-frequency or other heating means, to form a modified coating layer, e.g. alpha-starch, on the outer surface of the noodle strips. The resultant noodle strips re then dipped in water to contain a required amount of water therein.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing quick-boiled raw noodles that can be boiled and fried in an extremely short time.

[Conventional technology]

Traditionally, noodles such as udon and soba have been considered to have the best taste and texture when eaten freshly boiled. Therefore, at noodle specialty stores, raw noodles are provided to customers in a freshly boiled state. However, it takes a long time, 10 to 15 minutes, to actually boil and fry raw noodles, resulting in very poor boiling efficiency.

Therefore, in order to speed up the cooking process during boiling, a method has been proposed in which the noodles are made to contain a large amount of water in advance, but since the noodle strings are very soft, the noodle strings are They tend to stick together and form a so-called dumpling-like shape, making it difficult to obtain the original flavor and texture not only in appearance but also when boiled and fried.

[Problem that the invention seeks to solve]

The present inventors focused on processing raw noodles by soaking them in water after making noodles in order to speed up the cooking process during boiling.
As a result of extensive research, we discovered that by instantaneously heating the raw noodles after making them, it is possible to maintain the shape of the noodle strings while immersing them in water after making the noodles. The present invention has now been completed.

[Means for solving problems]

That is, the present invention involves instantaneously heat-treating raw noodles after noodle production to form a modified coating layer such as J-dumpon on the outer surface, and then immersing them in water for treatment. .

The noodle raw materials in the present invention include wheat flour as a base material;
Use kneading water, salt, and egg whites if desired. Soy milk may be used instead of the above-mentioned kneaded water. Noodles are made using a conventional method. That is, the required amounts of wheat flour, kneading water, salt, and if desired egg white are mixed together, rolled with rolls to form noodle strips, and then cut into required dimensions with a cutting machine to form noodle strings. Thereafter, the raw noodles are instantaneously heat-treated to convert the starch on the outer surface of the noodle strings into J, thereby forming a modified coating layer. At this time, the gluten in the flour,
and egg white are similarly thermally denatured to support the denatured coating layer. The above heat treatment is preferably carried out by passing the raw noodles through boiling water or steam, but may also be carried out by electric heating, high frequency, or other heating means.

After the heat treatment has been completed, the raw noodles are then soaked in water.
Impregnate with the required amount of water. As the immersion water, it is recommended to use regular tap water. The soaking time for raw noodles varies depending on the temperature of the soaking water, for example, 120 minutes or more at 15"C, 60 minutes or more at 25@C, and 30 minutes or more at 40"C. suitable. Although the raw noodles are impregnated with the required amount of water by the soaking process, the existence of the modified coating layer prevents the separation of solid substances from the noodle structure, and the noodle strings can always be held in a predetermined shape. In addition, because of the altered coating layer on the outer surface of the noodle strings, there is almost no sludge in the soaking water due to the elution of flour, etc. In addition, water retention and shape retention of the noodle strings may be promoted by forming a coagulable film of alginic acid lucicum during the dipping treatment. Since the raw noodles that have been soaked contain a predetermined amount of water, they cook extremely well when boiled and can be boiled and fried in a short time. Furthermore, since the starch on the outer surface of the noodle strings is thermally denatured to a-starch, boiled noodles with an extremely soft texture and unique flavor can be obtained.

〔Example〕

Next, one embodiment of the present invention will be described.

Example 30 g of salt and 350 g of kneading water were added to 1000 g of manufactured wheat flour and kneaded, and then noodles were made by a conventional method to form noodle strings with a thickness of 2 mm and a diameter of 3.8 mm. After that, 10 pieces of fresh noodles
After being heat-treated by passing it momentarily through boiling water at 0"C,
It was allowed to cool to room temperature.

On the other hand, as a comparative example, 30 g of salt and 350 g of kneading water were added to 1000 g of wheat flour and kneaded, and then noodles were made by a conventional method to form raw noodles with a thickness of 2 mm and a diameter of 3.8 mm.

After that, the raw noodles of Example 1 and Comparative Example were heated to 15@C,
The raw noodles were immersed in water at 25°C and 4°C, and the weight and shape changes over time of the raw noodles were observed.

The results are shown in Table 1.

Table 1 As is clear from Table 1, the raw noodles of the comparative example had, for example, 1
At 5°C, the noodle strings began to collapse after 30 minutes, and solid substances including starch were released and eluted from the noodle structure, losing its utility value as raw noodles. Even with soaking water at other temperatures, the noodle strings collapsed quickly.

On the other hand, although the noodle strings of Example 10 swelled slightly, no collapse of the noodle strings was observed until the end. This seems to be because a modified coating layer of starch or the like is formed on the outer surface of the raw noodles to stably maintain the shape of the noodle strings.

Next, the boiled state and boiling time of the raw noodles of Comparative Example, which was not soaked, and of Example 1, which was soaked for the required time, were examined. The result is the second
Shown in the table. In the table, the mark ○ indicates good flavor and texture, the mark Δ indicates good, and the mark X indicates poor.

Table 2 As is clear from Table 2, the comparative example showed good results with a boiling time of 15 minutes. On the other hand, the Example quantity soaked in water showed a remarkable shortening of the boiling time. That is, when immersed in water at 15'C, good is 10 minutes after 30 minutes immersion, 7 minutes after 60 minutes immersion, 3 minutes after 120 minutes immersion, and 3 minutes after 180 minutes immersion, and in the case of 251C, 7 minutes for 30 minutes immersion, 5 minutes for 60 minutes immersion, 3 minutes for 120 minutes immersion, and 5 minutes for 30 minutes immersion and 3 minutes for 60 minutes immersion in the case of 40°C,
The longer the soaking time and the more water is impregnated, the shorter the boiling time. This fact shows that the more water is impregnated into the noodle strings, the faster the noodles will cook during boiling. In addition, the noodle strings after boiling did not fall apart at all, had the same shape as the conventional noodle strings, and were similar in flavor and texture.

Example 2 1000 g of wheat flour (all-purpose flour) was mixed with 10 g of salt, and 350 g of soy milk was added and kneaded, and noodles were made by a conventional method to form noodle strings with a thickness of 2 mm and a diameter of 3.8 mm. Thereafter, the raw noodles were instantaneously heat-treated in boiling water at 100°C, and immersed in water at 25'C for 120 minutes. At this time, the starch material on the outer surface of the noodle strings turned into silica due to the heat treatment, and a metamorphosed film was formed. When the raw noodles obtained in Example 2 were boiled, the boiling time was extremely short, as was the case with the product in Example 1, and the boiled noodles were similar to the conventional product in terms of firm flavor and texture. Got noodles. The boiled noodles had an extremely soft texture and a unique flavor due to the modified coating layer such as frozen starch and soy milk.

Example 3 1000g of wheat flour (all-purpose flour), 10g of salt and 30g of egg white
350 g of kneading water was added thereto and kneaded, followed by noodle making, heating and soaking treatment in the same manner as in the first example to obtain raw noodles. When the raw noodles obtained in Example 3 were boiled, they showed the same effect as in Example 1.

In addition, although the above-mentioned example was shown about udon noodles, it goes without saying that it can also be applied to soba noodles.

〔Effect of the invention〕

According to the present invention, as described above, the raw noodles after being made are instantaneously heat-treated to form a modified coating layer such as real starch on the outer surface, and then subjected to a soaking treatment. Due to the presence of the metamorphic coating layer during dipping, the noodle strings do not collapse and always maintain the original shape of the noodle, allowing the dipping process to be carried out smoothly.Moreover, the dipping water is hardly polluted. It looks very good and is hygienic.

In addition, because the raw noodles contain an appropriate amount of water due to the soaking process, they cook extremely quickly when boiled, making it possible to significantly shorten the boiling time compared to conventional raw noodles.
Coupled with the formation of a metamorphic coating layer, it exhibits a unique flavor with a soft texture.

that's all Patent applicant: Marumi Co., Ltd. Agent: Patent Attorney Tadashi Nakajima

Claims (1)

[Claims] After making noodles, raw noodles are instantaneously heat-treated to improve their outer surface.
A method for producing quick-boiled raw noodles, which is characterized by forming a modified coating layer such as starch, and then treating the noodles by soaking them in water.