JP6215058B2 - Production method of raw Chinese noodles for cooking in microwave oven - Google Patents

Description

  The present invention relates to a method for producing raw Chinese noodles for cooking in a microwave oven, in which raw Chinese noodles are cooked with a microwave oven and can be easily eaten in a short time.

There has been proposed raw noodles for cooking in a microwave oven that can be eaten only by waiting for a short time after being cooked with a microwave oven, without requiring labor while being raw Chinese noodles (Japanese Patent Application Laid-Open No. 2-28652). Publication).
Raw noodles for cooking in a microwave oven disclosed in JP-A-2-286052 are 5 parts starch, 0.2 parts natural gum, 1 part canned powder, 1 part salt and 34 parts water. The mixture is kneaded with a horizontal mixer for 12 minutes, then rolled and formed with a rolling roll, then formed into a noodle strip, irradiated with far infrared rays, and then processed into a noodle strip to obtain raw noodles. is there. When the noodle band is not irradiated with far infrared rays, the far infrared rays are irradiated after the noodle strings are processed.
Raw noodles are cooked by putting raw noodles and hot water in a container and cooking them for a predetermined time using a microwave oven.

JP-A-2-286052

In conventional noodles for cooking microwave ovens, the raw noodles are preliminarily irradiated with far infrared rays to heat the surface of the raw noodles. Since a special irradiation device for far-infrared irradiation is required, there is a problem that the manufacturing method is complicated.
In addition, in the conventional microwave cooking raw noodles, when this raw noodles are applied to Chinese noodles, since the ratio of starch to wheat flour is extremely small, the original texture of raw Chinese noodles after cooking (smoothness, There is a problem that it is not possible to obtain a slight feeling.
An object of the present invention is to easily produce raw Chinese noodles for electronic cooking that provide a favorable texture.

  The present invention comprises the main ingredients wheat flour and starch, and the auxiliary ingredients wheat protein, egg white powder, preservative, enzyme, moisturizer and calcined calcium, respectively. To make noodles.

The wheat flour includes weak flour and semi-strong flour.
Examples of the starch include potato starch, tapioca starch, corn starch, and rice starch. Among the starches, potato starch and tapioca starch are suitable for obtaining a good texture.
The starch used for the production includes both those mixed with the processed starch and those not mixed with the processed starch, and any one is appropriately selected during the production.
The said wheat flour is made into 100 weight%, and it is good for the compounding ratio of the said starch to add with respect to this to be 11.0-43.0 weight%. The texture is adjusted by the blending ratio of the starch. When the starch is less than 11.0% by weight, the noodles tend to remain in the heated noodles. On the other hand, when the starch exceeds 43.0% by weight, the starch The odor remains, the taste is lost, and “koshi”, which is particularly important for Chinese noodles, disappears. In any case, the amount of starch is not sufficient for obtaining a good texture because it adversely affects the hardness of the noodles.

The wheat protein is gluten flour and is a quality improving raw material that affects the hardness of the noodles.
Assuming that the flour is 100% by weight, the ratio of the wheat protein to be added is preferably 3.0 to 7.0% by weight. When the wheat protein content is less than 3.0% by weight, the noodle dough is poorly connected, resulting in a soft texture, while when it exceeds 7.0% by weight, the texture becomes hard and lacks smoothness.

The egg white powder is a quality-improving raw material for the purpose of improving the texture related to the flavor and the hardness of the noodles, and is useful for maintaining the sustainability of softness.
Assuming that the wheat flour is 100% by weight, the blending ratio of egg white powder to be added is preferably 1.0 to 2.5% by weight. When the blending ratio of the egg white powder is less than 1.0% by weight, the texture becomes soft, and when it exceeds 2.5% by weight, the texture becomes hard and lacks smoothness, and the flavor of the egg becomes strong.

Alcohol and the like are used as the preservative, which is useful for improving the shelf life of raw Chinese noodles after noodle making.
The wheat flour is 100% by weight, and the preservative content is preferably 7.0 to 10.0% by weight.

The above enzyme imparts “koshi” to the noodles and is a quality improving raw material for adjusting the hardness of the noodles.
The wheat flour is defined as 100% by weight, and the blending ratio of the enzyme to be added is preferably 0.5 to 0.7% by weight. When the said mixture ratio does not satisfy | fill the said numerical value, it will have a bad influence on the hardness and stickiness of the noodle which a food texture depends on.

The moisturizing agent is a quality-improving raw material used to keep the wetness of raw Chinese noodles, but an antiseptic effect is obtained as an incidental effect.
When the flour is 100% by weight, the mixing ratio of the humectant is preferably 1.0 to 1.8% by weight, and the mixing ratio of the humectant is not 1.0. The disadvantage is that the raw Chinese noodles are dried quickly, and if it exceeds 1.8% by weight, it is not suitable as a product.

Examples of the calcined calcium used include calcined calcium shellfish.
In the case of adding the calcined calcium, the wheat flour is 100% by weight, and the blending ratio of the calcined calcium is preferably 0.1% by weight. When the blending ratio of the calcined calcium is less than 0.1% by weight, it becomes soft, and when it exceeds 0.1% by weight, the taste is lowered.

The screen may be in the form of powder or liquid, and an appropriate one is selected. Kansai is added to obtain a noodle with good flavor, and to strengthen the “koshi” of the noodle and improve the texture.
The wheat flour is 100% by weight. On the other hand, it is preferable to add the above-mentioned Kansai at a blending ratio of 0.5 to 0.7% by weight, for example.

Moreover, it is good to add the said salt with 1.0 to 1.5 weight% of compounding ratio with respect to this as 100 weight% of wheat flour.
The amount of water added during stirring and mixing is determined according to the amount of wheat flour, starch and other raw materials.

In addition to the above raw materials, the quality improving raw materials include auxiliary quality improving materials such as vegetable oils and pigments.
The vegetable oil is for improving the taste of noodles, and the pigment is for improving the appearance.

The manufacturing method of the raw Chinese noodle for microwave cooking of this invention is demonstrated.
First, add flour, starch, main ingredients, and wheat flour, egg white powder, preservative spirits, enzymes, moisturizers and calcined calcium. A dough for raw Chinese noodles is produced by stirring and mixing with a mixer.
The stirring and mixing are performed under normal pressure or reduced pressure, and the time is usually about 5 to 15 minutes. The raw dough for raw Chinese noodles is rolled, for example, and cut out by a cutting machine or an extruder to make noodles. After the noodles are made, the raw Chinese noodles are packaged in a predetermined amount (for example, 100 g).

  As described above, in order to improve the quality of raw Chinese noodles, in the noodle making process, in addition to the above-described quality-improving raw materials, for example, the above-mentioned vegetable oil and crisp color are added.

The method of cooking the produced raw Chinese noodles for cooking a microwave oven is as follows.
After unwrapping the raw Chinese noodles for cooking the microwave oven, put 100 g of the above raw Chinese noodles in a container that can withstand the heating of the microwave oven, and the temperature in this container is 85 ° C to 100 ° C, amount Pour 400 cc of hot water, put the container in a microwave oven with an output of 600 W, and cook for about 2 minutes.
The cooked raw Chinese noodles have an excellent texture and flavor and can be enjoyed in the same way as boiled normal Chinese noodles or instant Chinese noodles.

  According to the present invention, as in the case of instant Chinese noodles with a cup, it can be eaten without labor, and a favorable texture can be brought about. Since it can manufacture without an apparatus, manufacture becomes easy.

In each example of Examples 1 to 4 and Reference Example 1, the flour used was a weak flour and the starch mixed with processed starch was used.
In Examples 1 to 4 and Reference Example 1, wheat flour and seven types of raw flour noodles (starch, wheat protein, egg white powder, alcohol, enzyme, moisturizer and calcined calcium) Is added at a blending ratio shown in Table 1 (ratio to 100% by weight of wheat flour), and after addition of kansui, salt and water, these are mixed by a mixer with reduced pressure, and the resulting dough is rolled by a conventional method to obtain noodles. After forming into a strip-shaped dough having a thickness of about 1.1 mm, it was cut into raw Chinese noodles with a cutting blade to produce raw Chinese noodles.
Table 1 also shows the blending ratios of citrus and salt added during mixing and stirring. The blending ratio of the addition amount of kansui and salt is based on 100% by weight of flour.
Put 100g of raw Chinese noodle wire of the obtained raw Chinese noodles in a 600cc container, pour 400cc hot water at 90 ° C (boiling), put in a microwave oven with output 600W, cook for about 2 minutes did.
Table 2 shows the evaluation of the texture (hardness, elasticity) and smoothness of the finished raw Chinese noodle strings after 2 minutes.

Example 1
In addition to the above wheat flour and the above seven kinds of raw materials (starch, wheat protein, egg white powder, alcohol, enzyme, moisturizer and calcined calcium), citrus and salt, a predetermined amount of each bite dye was added as an auxiliary additive. Table 1 shows the amounts of the above-mentioned raw materials added to the flour, as well as kansui and salt.
In addition, 0.2% by weight was added to 100% by weight of the wheat flour with respect to the crisp color. The amount added is the same in Examples 2 to 4 and Reference Example 1 described later.
In the stirring and mixing, the amount of water added together with the above-mentioned pan and salt is 38.9% by weight with respect to 100% by weight of the flour.
The evaluation in Example 1 is as shown in Table 2, but the texture was moist and crisp, with moderate hardness and good elasticity. Moreover, regarding the smoothness, the surface of the noodles was smooth and smooth.
In addition, the color of the noodles was good.

(Example 2)
In this example, the above seven types of raw materials (starch, wheat protein, egg white powder, alcohol, enzyme, moisturizing agent and calcined calcium) and the above-mentioned auxiliary additive (bitterless pigment) are the same as in Example 1. Table 1 shows the amount of each of the above-mentioned raw materials to be added, and the addition amounts of kansui and sodium chloride.
In the stirring and mixing, the amount of water added together with the above-mentioned pan and salt is 42.5% by weight with respect to 100% by weight of the flour.
In Example 2, the amount of each starch and wheat protein, egg white powder, alcohol, and humectant added and the amount of water added were larger than those in Example 1, and the amounts of enzyme, calcined calcium and citrus were added as in Example 1. They are the same.
The evaluation in Example 2 is as shown in Table 2, but the texture was superior to that of Example 1, excellent in crispness, excellent in elasticity and elasticity. Moreover, regarding the smoothness, the surface of the noodles was smooth and smooth.
In addition, the color of the noodles was the same as that of Example 1, and was good.

(Example 3)
In this example, the above seven types of raw materials (starch, wheat protein, egg white powder, alcohol, enzyme, moisturizing agent and calcined calcium) and the above-mentioned auxiliary additive (bitterless pigment) are the same as in Example 1. Table 1 shows the amount of each of the above-mentioned raw materials to be added, and the addition amounts of kansui and sodium chloride.
Table 1 shows the amounts of the raw materials added to the flour and the addition amounts of citrus and salt.
In the stirring and mixing, the amount of water added together with the above-mentioned pan and salt is 45.7% by weight with respect to 100% by weight of the flour.
In Example 3, the added amount of starch, wheat protein, egg white powder, alcohol, enzyme, moisturizer, citrus and salt, and the amount of water added are larger than those in Example 1, and the added amount of calcined calcium is Example. Same as that of 1.
The evaluation in Example 3 is as shown in Table 2. Although the food texture was slightly inferior to Example 2, there was no substantial difference from Example 2. About the smoothness of the said Example, although there was unevenness | corrugation on the surface of noodles, it was normal smoothness and there was no substantial difference with Example 1. FIG.

Example 4
In this example, the seven types of raw materials and auxiliary additives (letterless dyes) added are the same as those in Example 1.
Table 7 shows the amounts of the seven types of raw materials added to the flour and the addition amounts of citrus and salt. The amount of the auxiliary additive added is also the same as in Example 1.
In the stirring and mixing, the amount of water added together with the above-mentioned pan and salt is 42.5% by weight with respect to 100% by weight of the flour.
In Example 4, the added amount of starch, alcohol, moisturizer, salt, citrus and calcined calcium, and the amount of water added are the same as those of Example 2, and the added amount of wheat protein is that of Example 2. More and less egg white powder than that of Example 2.
The evaluation in Example 4 was not substantially different from Example 3 as shown in Table 2.

(Reference Example 1)
Table 7 shows the amounts of the seven types of raw materials added to the flour and the addition amounts of citrus and salt.
In addition, the amount of each of the above auxiliary additives (bitterless pigment) is the same as that in Example 1.
The amount of water added during stirring and mixing is 35.5% by weight with respect to 100% by weight of flour.
In this reference example, the addition amounts of starch, wheat protein, humectant, calcined calcium and salt are the same as those of Example 1, but the addition amount of egg white powder is less than that of Example 1, and the enzyme and Each addition amount of brine is greater than those of Example 1.
The evaluation in Reference Example 1 is as shown in Table 2, but the texture is hard, the elasticity is insufficient, the surface of the noodles has irregularities and the smoothness is not smooth, both from Example 4 It is inferior and should be improved.

Claims (4)

Wheat flour and starch as main ingredients and quality improving ingredients including auxiliary ingredients wheat protein, egg white powder, preservatives, enzymes, moisturizers and calcined calcium, respectively, are stirred and mixed with salt and water to make noodles Is what
The starch is 11.0-43.0% by weight, the wheat protein is 3.0-7.0% by weight, and the egg white powder is 1.0-2.5% by weight with respect to 100% by weight of the wheat flour. 7.0 to 10.0 wt% of the preservative, 0.5 to 0.7 wt% of the enzyme, 1.0 to 1.8 wt% of the humectant, and 0.1 wt% of the calcined calcium %, 0.5 to 0.7% by weight of the above-mentioned kansui and 1.0% to 1.5% by weight of the above-mentioned salt are added in each range , and
Starch containing processed starch, wheat protein, egg white powder, preservative alcohol, enzyme and humectant are 11.2 wt%, 3.3 wt%, 1.7 wt%, 7.4 wt% %, 0.6% by weight and 1.3% by weight (hereinafter referred to as “first blending ratio”), and each blending ratio of kansui and salt is 0.6% by weight and 1.1% by weight ( Hereinafter, it is referred to as “second mixing ratio”.) A method for producing raw Chinese noodles for cooking in a microwave oven. In Claim 1, it replaces with each 1st compounding ratio, and each compounding ratio of the starch containing processed starch, wheat protein, egg white powder, the alcoholic beverage which is a preservative, an enzyme, and a moisturizer is 25.0 weight%, 3 .8 wt%, 1.9 wt%, 8.4 wt%, 0.6 wt% and 1.5 wt%, in place of the second each formulation ratio of each compounding ratio of brine and brine 0 .6 wt%, and wherein the to that electronic oven cooking raw Chinese noodles manufacturing method that is 1.3% by weight. In Claim 1, instead of each first blending ratio, the blending ratios of starch containing processed starch, wheat protein, egg white powder, alcoholic preservatives, enzyme and moisturizing agent are 42.8% by weight, 4% .3 wt%, 2.1 wt%, 9.6 wt%, 0.7 wt% and 1.7 wt%, in place of the second each formulation ratio of each compounding ratio of brine and brine 0 .7% by weight and wherein the to that electronic oven cooking raw Chinese noodles manufacturing method that is 1.4 wt%. In Claim 1, it replaces with each 1st compounding ratio, and each compounding ratio of the starch containing processed starch, wheat protein, egg white powder, the alcoholic beverage which is a preservative, an enzyme, and a moisturizer is 25.0 weight%, 6 .3 wt%, 1.3 wt%, 8.4 wt%, 0.6 wt% and 1.5 wt%, in place of the second each formulation ratio of each compounding ratio of brine and brine 0 .6 wt%, and wherein the to that electronic oven cooking raw Chinese noodles manufacturing method that is 1.3% by weight.