JPS6112662B2 - - Google Patents

Description

[Detailed description of the invention]

This invention relates to quick-boiled raw noodles that can be boiled and fried in an extremely short time, and a method for producing the same. BACKGROUND ART Traditionally, noodles such as udon and soba have been considered best when eaten freshly boiled in terms of flavor and texture. Therefore, restaurants specializing in noodles serve freshly boiled noodles to customers. However, in order to boil and fry raw noodles,
It took a long time, 15 minutes, and the boiling efficiency was very low. Therefore, in order to speed up the cooking process during boiling, a method has been proposed in which the noodles are made to contain more water, but because the noodle strings are soft, the noodle strings are difficult to bond to each other during storage and distribution after making the noodles. The boiled noodles became so-called dumpling-like when poached, making it impossible to obtain boiled noodles with the flavor and texture of the original shape. The inventors of the present invention have conducted intensive research in order to impart shape retention to the noodle strings while the noodles contain a large amount of water after making the noodles, and as a result, they focused on the use of alginic acid or alginate. The invention was completed. That is, the present invention is a quick-boiled raw noodle in which the raw noodle after noodle production is impregnated with a required amount of water and coated with a coagulable film of calcium alginate, and a method for producing the same. The raw materials used in the present invention include wheat flour as a base material, kneading water, and a small amount of common salt. At this time, soy milk may be used instead of kneading water to give a soft texture. Moreover, various alginates such as water-soluble sodium alginate, magnesium alginate, and ammonium alginate are used as the alginate. The amount of alginate to be blended is preferably 0.2 to 2% by weight based on wheat flour. Noodles are made using a conventional method. That is, wheat flour, kneading water, salt, and alginic acid or alginate are blended and mixed, rolled with rolls to form noodle sheets, and cut into thin noodle strings with a cutting machine. As the calcium salt, organic or inorganic calcium salts such as calcium chloride, calcium sulfate, calcium lactate, or calcium acetate are used. The amount of calcium salt to be added is preferably about 2.2% of the total weight of the noodles; if it is too large, the calcium salt will cause a bitter taste. Note that the calcium salt may be mixed into the flour beforehand, dissolved in the dipping water, or added to the dipping water at the same time as the noodles are soaked. The optimal time for soaking the noodles varies depending on the water temperature; for example, if the water temperature is 15℃, it will take 120 to 180 minutes;
Suitable times are 60 to 120 minutes at 25°C, and 30 to 60 minutes at 40°C. When the noodles are soaked in water, the calcium salt reacts with alginic acid or alginate contained in the noodles at the same time as the noodles are soaked, and immediately forms a coagulable film of calcium alginate from the surface of the noodle strings inward. The formation of this film prevents the separation of solid substances from the noodle tissue and keeps the noodle strings always in shape. Even after the film is formed, the noodles absorb water. If soy milk is used instead of water for kneading, the calcium salt reacts with the alginic acid or alginate in the noodles during dipping to form a coagulating film of calcium alginate, and also acts on the soy milk, causing protein coagulation. This creates raw noodles with a unique flavor and a soft texture. Next, examples of the present invention will be described. Example 1 1000g of wheat flour, 30g of salt, and 10g of sodium alginate were blended, and 350g of kneading water was added to the mixture and kneaded.Noodles were made using a conventional method to form noodles with a thickness of 2mm and a diameter.
Noodle strings of 3.8 mm were formed. A powder containing 40 g of potato starch and 10 g of calcium chloride was evenly sprinkled on the noodles. On the other hand, as a comparative example, 1000g of flour and 30g of salt were used.
To this, 350 g of kneading water was added and kneaded, and noodles were made by a conventional method to form noodle strings having the same shape as in the above example, and 50 g of potato starch was uniformly sprinkled on the noodles as flour. After that, 15 noodles of this example and comparative example were prepared.
The noodles were immersed in water at temperatures of 25°C, 25°C, and 40°C, and the weight and shape changes over time were examined. The results are shown in Table 1.

[Table] As is clear from Table 1, the noodle strings of the comparative example were
For example, at 15°C, the noodle strings began to crumble after 30 minutes, and solid substances such as starch were released and eluted from the noodle structure, losing its usefulness as raw noodles.
At other soaking water temperatures, the noodle strings also collapsed quickly. On the other hand, although the noodle strings of this example swelled slightly, no collapse of the noodle strings was observed until the end. this is,
This is to stably maintain the shape of the noodle strings because the noodles are coated with a coagulable film of calcium alginate from the surface to the inside at the same time as they are soaked. Next, the boiling state and boiling time of the comparative example without immersion and the present example immersed for a predetermined time were examined. The results are shown in Table 2. In the table, ○ indicates good flavor and texture, △ indicates good, and × indicates poor.

[Table] As is clear from Table 2, the comparative example showed good results with a boiling time of 15 minutes. On the other hand, in this example, the boiling time was significantly shortened in the case of soaking in water. That is,
When immersed in water at 15℃, good is 10 minutes after 30 minutes immersion, 7 minutes after 60 minutes immersion, 5 minutes after 120 minutes immersion, and 180
If the temperature is 25℃, it will take 3 minutes to soak for 30 minutes, 5 minutes for 60 minutes, 3 minutes for 120 minutes, and 5 minutes for 30 minutes at 40℃. It shows 3 minutes after 60 minutes of soaking, and the longer the soaking time and the more water is impregnated, the shorter the boiling time. This fact shows that the more water that is impregnated into the noodle strings, the faster they will cook when boiled. In addition, the boiled noodle strings did not fall apart at all, and had the same shape as the boiled and fried conventional product, and were similar in flavor and texture. Example 2 1000 g of wheat flour (all-purpose flour), 10 g of salt, and 10 g of sodium alginate were mixed, and 350 g of soy milk was added and kneaded. Noodles were made using a conventional method to obtain noodles with a thickness of 2 mm and a diameter of 3.8 mm. formed a line. The noodle strings were uniformly sprinkled with flour containing 40 g of potato starch and 10 g of calcium chloride, and then immersed in water to impregnate the required amount of water. When this example was boiled, the boiling time was extremely short as in the first example, and the boiled noodles were obtained which were similar to the conventional product in terms of noodle string shape, firm flavor, and texture. The boiled noodles were derived from soy milk and had a soft texture and a unique flavor. In addition, although the above-mentioned example was shown about udon noodles, it can also be applied to soba noodles. According to the present invention, as described above, the raw noodles after making the noodles are coated with a coagulable film of calcium alginate while soaked in the required amount of water, so that the shape of the noodle strings is always kept constant. can be retained. Therefore, due to the presence of the required amount of water, the heat cooks down quickly during boiling, making it possible to significantly shorten the boiling time compared to conventional raw noodles. In terms of linear shape, texture, and flavor, they are completely similar to conventional raw noodles. In addition, products made from soy milk not only boil extremely quickly, but also
It has a unique flavor with a soft texture.

Claims (1)

[Scope of Claims] 1. Quick-boiled raw noodles, characterized in that raw noodles are impregnated with a required amount of water and coated with a coagulable film of calcium alginate. 2. After making noodles by blending alginic acid or alginate with the noodle raw material, immersing the noodles in water containing calcium salt to cause the alginic acid or alginate to react with the calcium salt to cause coagulation of calcium alginate on the surface and inside of the noodle strings. A method for producing quick-boiled raw noodles, characterized by forming a film and impregnating the noodles with a required amount of water. 3. After making noodles by blending alginic acid or alginate and soy milk with the noodle raw material, the noodles are immersed in water containing calcium salt to react with alginic acid or alginate and calcium salt to form calcium alginate on the surface and inside of the noodle strings. A method for producing quick-boiled raw noodles, characterized by forming a coagulable film and impregnating them with a required amount of water.