JPS60259154A - Half-cooked noodle and its preparation - Google Patents

Abstract

PURPOSE:Lines of raw noodles are heat-treated for a short time and the water content is controlled lower than a specific value to give the titled food that can be served by simple cooking with good texture and appearance and shows good storability in chilled distribution routes. CONSTITUTION:Lines of raw noodles are heated for a short time, when needed, cooled with water and/or dipped in an acidic solution to give lines of less than 65% water content. Further, the noodles are usually packaged to give the objective product. The heat treatment is preferably carried out using an acidic solution at 80-100 deg.C in order to effect disinfection, deactivation of enzymes, and saving of energy consumption, and improve storability.

Description

DETAILED DESCRIPTION OF THE INVENTION OBJECTS OF THE INVENTION The present invention relates to a semi-cooked noodle product and a method for producing the same, and more specifically, raw noodle strings are heat-treated for a short time and then optionally cooled with water and/or acidified. Solution treated with moisture content of 6
A semi-cooked noodle product that is suitable for refrigerated distribution and that has a content of 5% or less and that can be cooked at home for a short time to give an excellent texture and appearance immediately after boiling raw noodle strings, and the same. Regarding the manufacturing method.

It is most preferable to eat raw noodles, such as handmade noodles, immediately after boiling them in terms of texture, flavor, and appearance, as well as gloss and smoothness.

However, raw noodles are too time-consuming to make at home, and when sold as a product, the number of viable bacteria is very high (for example, 103-105/g) and the enzyme activity is high. It has the disadvantage of poor storage stability during distribution. Furthermore, raw noodles require a long boiling time and are not only difficult to boil, but also tend to boil over a long period of time, causing them to fall apart and spoil the texture and appearance.

On the other hand, boiled noodles are almost completely boiled, so they are very easy to prepare at home and can be eaten easily, but on the other hand, they are elongated after being boiled, have no firmness, and have a poor texture.

In addition, due to the high moisture content, storage stability during chilled distribution is poor;
If stored for more than ~6 days, the quality will deteriorate.

Furthermore, dried noodles, which are generally widely distributed, have a good shelf life and are suitable for distribution at room temperature. However, the boiling time during cooking requires a longer time than raw noodles.
Moreover, due to dryness, the texture is hard and it does not have the deliciousness of raw noodles.

The present invention overcomes the drawbacks of conventional various types of noodles in terms of texture, storage stability, cooking time, etc., and provides excellent semi-noodles that are easy to prepare, have a good texture, and have a long shelf life of over two weeks when chilled. This is the product of the development of cooked noodles.

Structure of the Invention The semi-cooked noodles of the present invention are made by heating raw noodles in boiling water and/or steaming for a short time, cooling them in water and/or immersing them in an acid solution as needed, and packaging them. The present invention relates to a cooked noodle product and a method for producing the same. This semi-cooked noodle product allows you to easily prepare noodles with the same excellent texture as hand-made noodles by simply boiling them at home for a short time.

The method of the present invention can be widely applied to noodles in general, for example, raw noodles such as udon, somen, hiyamuza, and kishimen, soba, Chinese noodles, and pasta such as macaroni, spaghetti, and lasagna.

The production of raw noodles in the method of the present invention can be carried out by conventionally known methods. Taking the method of making udon as an example,
30 to 3 parts water per 100 parts by weight of wheat flour for making udon noodles
The so-called low-hydration noodle making method involves adding 5 parts by weight and about 3 parts by weight of salt and kneading, or about 38% of the same amount of wheat flour.
Any of the water-added noodle making methods in which 55 parts by weight of water and about 3 parts by weight of salt are added and kneaded to form the noodles may be used. However, the short-time heating method of the present invention has good thermal conductivity during heat treatment, and raw noodles are produced using a high-hydration noodle-making method that sterilizes the inside of the noodle strings and sufficiently deactivates enzymes in a short time. is preferable. In particular, if we take udon as an example, the amount of water added is 1 part wheat flour.
The amount is preferably 38 to 55 parts by weight per 00 parts by weight. The short-time heating in the present invention can be carried out by boiling water and/or steaming, but in particular, the heat treatment is carried out using boiling water at gO~100°C in order to sterilize the raw noodles, deactivate enzymes, reduce energy costs, etc. It's a good thing to do. Furthermore, if this boiling water is treated with an acid solution, the shelf life of the product can be significantly improved. Furthermore, the short-time heating is carried out for a period sufficient to reduce the moisture content of the noodle strings to 65% or less, preferably 50 to 65%. The heating time varies depending on the water content of the raw noodles and the thickness of the noodle strings, but in the case of a water-added noodle manufacturing method, heating for about 30 seconds to 4.5 minutes is usually sufficient.

The boiling time required to reach a certain level of water content is proportional to the cross-sectional area of raw noodles when the water level of the noodles is constant. This is proportional to the square of the thickness, meaning that if the thickness doubles, it will take four times as long to boil.

However, in the case of short-time boiling, the time is very short and the moisture level is low, so the actual measured value and the theoretical value do not necessarily match, and the measured moisture content may vary depending on how well the water drains. Kana 9 changes significantly (about +2 to 3%).

For example, from a dough made by adding 50 parts by weight of water and about 3 parts by weight of salt to 100 parts by weight of wheat flour, 3.0/
Udon noodles made into 3.8 mm thick noodles (approximately 40% water content)
In some cases, heat treatment for about 1 minute reduces moisture to 50-53%, about 1 minute.
A treatment of minutes and 30 seconds results in a water content of about 55%, both of which are preferred conditions for the present invention.

On the other hand, add 30.40 or 50 parts by weight of water to 100 parts by weight of wheat flour. O/ 50 to 53%, which is the preferred moisture content in the present invention, from raw noodles with a thickness of 3.8 mm
In order to obtain semi-cooked noodle products of , heat treatments of approximately 2 minutes, 1 minute and 30 seconds are required, respectively.

In the present invention, the relationship between the water content when raw noodles are boiled by short-term heating and the texture when cooked after being refrigerated will be explained using the following sensory test.

Relationship between moisture content and texture during short-time heating 3.0/3.8 mm thickness made by kneading 100 parts by weight of wheat flour, 33 parts by weight of water, and 3 parts by weight of salt. 3.0/3.8 r produced by kneading 100 parts by weight of wheat flour, 50 parts by weight of water, and 3 parts by weight of common salt.
Raw noodles with a thickness of nm are boiled for a short time at different times, and the noodles with a moisture content of 50 to 72% after boiling as shown in the table below are packaged, refrigerated, and cooked after 3 days ( The water was adjusted to 72% to 74%, and the noodles were served in a colander for one taste.

The results of a 5-point evaluation of elasticity, stickiness, and smoothness by 20 experienced panelists are shown in the Mugeni table.

Judging from this result, a good texture can be obtained when the moisture content of semi-cooked noodles after boiling for a short time is 628% or less, and a texture that is slightly inferior to the above but sufficiently usable can be obtained at 64.7%. There is.

The semi-cooked noodles that have been heat-treated for a short time in the method of the invention are optionally cooled by passing them through cold water and/or using an acid bath such as malic acid, tartaric acid, phosphoric acid, carbonic acid, succinic acid, lactic acid, citric acid, etc. Treat with a rehydrating solution of edible acid such as acid or acetic acid to adjust the moisture content, package and refrigerate. The purpose of the cold water treatment is to adjust the moisture content in addition to cooling the partially cooked noodles that have been heated for a short time. In addition, the purpose of the acid solution immersion treatment is to cool the partially cooked noodles and adjust the water content, which is the same as the cold water treatment, and also to adjust the pH of the noodles to the acidic side, which is effective in increasing the shelf life of the partially cooked noodle product. The acid bath used preferably has a pH of about 25 to 5.5. This product can be stored under refrigerated conditions for at least two weeks, and no deterioration in quality, such as texture, is observed within this period.

Therefore, the product of the present invention is suitable for chilled distribution and for storage in the refrigerator at home. At home, by boiling for a short time of 3 to 15 minutes, you can easily prepare noodles that have the same flavor, texture, and appearance as those just after boiling hand-made noodles.

Commercially available boiled noodles are completely boiled before packaging and have a moisture content of 70%.
It has reached ~80%. Therefore, immediately after boiling, the center of the noodles has a lower moisture content than the outside, and has a chewy texture with excellent texture. It is evenly distributed within the interior and becomes a so-called boiled elongated state. Therefore, when you do it manually at home, you can only get noodles that are already boiled and have no elasticity.'11. do not have.

On the other hand, the semi-cooked noodle products obtained by the present invention have uniform moisture distribution at the distribution stage, but have a low moisture content, so after cooking at home (boiling for 3 to 5 minutes),
The moisture on the outside is delicious, and the moisture content in the center is relatively low, making it easy to enjoy the texture similar to that of raw noodles that have just been boiled.

The present invention will be further explained below with reference to Examples. The following parts and percentages are based on weight.

3. Make a noodle belt and use a No. 8 cutting blade. Fresh udon noodles with a thickness of O/3.8 mm were obtained.

(2) The raw noodles were boiled for 1 minute, cooled with cold water for 30 seconds, and packaged to obtain a semi-cooked noodle product with a moisture content of 55%.

(2) The raw noodles were boiled for 15 minutes and immediately packaged to obtain a semi-cooked noodle product with a moisture content of 55%. (2) The raw noodles were boiled for 14 minutes, cooled in water, and packaged to obtain boiled noodles with a water content of 72%.

The noodle products from ■ (2) were refrigerated, and after 4 days, ■ and ■ were boiled for 4 minutes, and ■ was blanched in boiling water for 30 seconds to 1 minute, cooled in water, made into colander udon, and tasted. The results ■ and ■ have exactly the same texture, with firm, hand-boiled raw noodles, texture, color,
It had a luster. On the other hand, ■ had no firmness at all and was boiled and stretched, and its color and gloss were completely different from hand-made noodles. In addition, the general number of viable bacteria immediately after production of ■■■ was less than 300 cells/g.

Fresh udon noodles with a thickness of 3.0/3.8 mm were obtained using a No. 8 cutting blade.

(2) The raw noodles were boiled for 2 minutes, cooled with cold water for 30 seconds, and packaged to obtain a semi-cooked noodle product with a moisture content of 60%.

■After boiling the raw noodles for 3 minutes, immediately package them to reduce the moisture content to 62. % semi-cooked noodle product was obtained. (2) The raw noodles were boiled for 4 minutes, cooled in cold water for 30 seconds, and packaged to obtain a semi-cooked noodle product with a moisture content of 65%. (4) The raw noodles were wrapped in foil for 14 minutes, cooled in water, and packaged to obtain boiled noodles with a moisture content of 72%.

After 4 days of refrigerating the noodle products from ■■■ above, ■ is 3 minutes, ■ is 2
The noodles were boiled for 1 minute each, and the noodles were boiled for 30 seconds, cooled in water, and tasted as zaru udon.

■(3)■ had a firm texture and a texture, color tone, and gloss similar to raw noodles boiled by hand. - The noodles had no firmness at all and had been boiled, and the color and gloss were completely different from hand-made noodles.

Fresh udon noodles with a thickness of 2/2.1 mm were obtained using a No. 14 cutting blade.

(2) The raw noodles were boiled for 30 seconds and then packaged to obtain a semi-cooked noodle product with a moisture content of 55%. (2) The raw noodles were boiled for 4 minutes and then cooled with water to obtain boiled noodles with a water content of 74%.

Four days after refrigerating the products of ■■, they were boiled for 1.5 minutes for ■ and 30 seconds to 1 minute for ■, cooled with water, and tasted as udon noodles. ■It had a chewy texture, and had the texture, color, and luster of hand-made raw noodles that had been boiled. On the other hand, ■ had no firmness at all and was boiled and stretched, and its color and gloss were completely different from hand-made noodles.

In addition, the general viable cell count immediately after production of (2) was rarely 300 cells/g or less.

Using a No. 8 cutting blade as a noodle belt, raw udon noodles with a thickness of 3.073.8 mrn were obtained.

(2) The raw noodles were boiled for 15 minutes, cooled with cold water for 30 seconds, and packaged to obtain a semi-cooked noodle product with a moisture content of 54%.

(2) The raw noodles were boiled for 13 minutes and cooled with water to obtain boiled noodles with a moisture content of 73%.

After 5 days of refrigerating the product of ■■, ■ is 4 minutes ■ is 3° seconds to 1
After boiling for several minutes, I cooled it in water and tried it as zaru udon.

■ had a chewy texture, color tone, and luster similar to hand-boiled raw noodles. On the other hand, ■ has no stiffness at all and is boiled and has a smooth color.
The shine was completely different from the hand-made noodles.

Make it into a noodle belt and use a No. 10 cutting blade to cut it to 2.573. Fresh udon noodles with a thickness of 0 mm were obtained.

The raw noodles were boiled for 45 seconds, cooled in water for 20 seconds, and packaged to obtain a semi-cooked noodle product with a moisture content of 54%. This semi-cooked noodle product was refrigerated, and after 4 days, it was boiled for 2.5 minutes, cooled in water, and made into colander udon for tasting.

The taste results showed that the noodles had the texture, color, and shine of hand-made noodles made from boiled raw noodles.

2.573 with a noodle belt and a No. 10 cutting blade. I got raw udon noodles with a thickness of 0mtu.

The raw noodles were boiled for 1 minute and 20 seconds and immediately packaged to obtain a semi-cooked noodle product with a moisture content of 56%. I tried it.

This udon had the texture, color, and gloss of hand-boiled raw noodles with reeds at the waist.

Example 7 50 parts of brine (4 degrees Baume) was added to 100 parts of semi-strong flour, mixed and kneaded, aged and made into noodle strips.
．． Raw ramen noodles with a thickness of 1 mm were obtained.

■ After boiling the raw noodles for 30 seconds and packaging, the moisture content is 55%.
% of semi-cooked Chinese noodle products. (2) The raw ramen noodles were boiled for 4 minutes and then cooled with water to obtain ramen noodles with a moisture content of 74%.

Four days after refrigerating the products of ■■, they were boiled for 1.5 minutes for ■ and 30 seconds to 1 minute for ■, and then cooled with water to obtain ramen for tsukemen.

■It had a chewy texture unique to ramen, and was no different from raw ramen immediately after boiling. On the other hand■
It had no texture at all and had been boiled, and its color tone and gloss were also very poor.

Example 8 25 parts of water was added to 100 parts of durum wheat semolina, kneaded, and extruded under high pressure to obtain raw spaghetti with a diameter of 2 mm. The raw spaghetti is boiled for 25 minutes and then packaged,
A semi-cooked raw spaghetti product with a moisture content of 51% was obtained.

This spaghetti was refrigerated for 4 days and then boiled for 5 minutes to obtain delicious spaghetti.

Patent applicant Kibun Co., Ltd. (5 other people)

Claims (1)

[Claims] ■ Moisture content 65 obtained by short-time heat treatment of raw noodle strings
A semi-cooked noodle product that is stable when stored under refrigeration. 2. A semi-cooked product that is stable for refrigerated storage, characterized by heating raw noodle strings for a short time and then cooling them in water and/or immersing them in an acid solution to obtain noodle strings with a moisture content of 65% or less. Method of manufacturing noodle products.