JP2001204413A - Method for producing easily untangling noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing cooked noodles the untangled conditions of which can be kept for a long time and the flavor and palate feeling of which are not spoiled. SOLUTION: This method for producing cooked noodles comprises coating or applying at least one of aqueous solution containing a thickening agent such as a xanthan gum or locust bean gum onto noodles subjected to heat- cooking.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing noodles having good looseness.

[0002]

2. Description of the Related Art Conventionally, when cooked noodles that have been boiled or steamed are stored, there is a problem that the noodle strings are stuck together, the noodle strings are not loosened during eating, and it is very difficult to eat. Particularly in cooked noodles which have recently been developed in convenience stores and the like, this phenomenon is a serious problem that affects the commercial value.

For the purpose of solving this problem, a method of applying fats and oils or emulsified fats and oils to noodle strings, a method of kneading gums, celluloses, animal and plant proteins, emulsifiers, and the like into noodles have been performed.

[0004] However, the method of applying fats and oils or emulsified fats and oils has a problem that oil is floated on the soup stock in noodles other than cooled Chinese noodles, especially in Japanese soba, and the unraveling effect cannot be maintained for a long time. There is such a problem. Also,
Even with a method of kneading gums or the like, a sufficient loosening effect cannot be obtained.

Also, Japanese Patent Application Laid-Open Nos. 7-123943, 6-217722, 6-141803.
Although various methods have been proposed in Japanese Patent Application Laid-Open Publication No. H11-284, it has been difficult to maintain the loosening effect for a long time.

[0006]

Accordingly, an object of the present invention is to provide a method for producing noodles which can maintain the loosening effect for a long time and does not impair the flavor and texture of cooked noodles.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, the present inventors have found that an aqueous solution of a thickener is adhered to or applied to the surface of a cooked noodle string, thereby producing a heating solution. The present inventors have found that it is possible to maintain the unraveling of cooked noodles for a long time, and that the noodles do not impair the flavor and texture.

[0008] That is, the present invention provides a method for producing loosen noodles, which comprises attaching or applying an aqueous solution of a thickener to noodles that have been cooked.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, an aqueous solution of a substance used as a food additive in applications such as a thickener, a stabilizer and a gelling agent is used as an aqueous solution of a thickener. be able to. These substances include, for example, xanthan gum, guar gum, locust bingham,
Examples include pectin, tamarind gum, sodium alginate, gum arabic, sodium caseinate, pregelatinized starch, konjac, agar, CMC, and the like, and are not limited to these types in the present invention.

[0010] Preferable are thickeners having thixotropy, pseudoplasticity, Bingham properties, and non-Bingham properties. Particularly preferably, the viscosity is temporarily reduced by applying a shearing force to the deformation, and the viscosity is restored by allowing to stand still. It is a thixotropic thickener having the property of recovering to a high viscosity state, and representative examples thereof include xanthan gum and locust bingham.

The aqueous solution of the thickener referred to in the present invention refers to a solution in which the above-mentioned thickener is dissolved in water. In addition to the thickener, animal and plant proteins, acids and salts thereof, antibacterial components,
It can also dissolve seasoning components and the like.

The viscosity of the thickener aqueous solution used in the present invention is not limited. Preferably, when measured with a B-type viscometer, 2
It is a viscous aqueous solution having a viscosity index of 0 to 25 ° C and a viscosity index of 3 to 100000 CP, and more preferably a viscosity index of 1000 to 8
A viscous aqueous solution having a flow index of 1.0 or less, which is an aqueous solution of a thickener exhibiting thixotropy, pseudoplasticity, Bingham properties, and non-Bingham properties at 0000 CP.

In the thickener aqueous solution of the present invention, the loosening effect can be exhibited with a smaller amount as the viscosity of the thickener aqueous solution is higher, and the lowering effect can be obtained by combining two or more thickeners. A loosening effect can be obtained with the viscosity.

In the present invention, there is no limitation on the method of attaching or applying the thickener aqueous solution to the cooked noodles. For example, a method of dipping a noodle string in an aqueous solution of a thickener, a method of spraying an aqueous solution of a thickener on a noodle string, a method of adding an aqueous solution of a thickener to a noodle string, stirring, a method of passing through a stepped shooter, etc. it can.

The amount of the aqueous solution of the thickener to be adhered or applied is not limited. Preferably, it is 1 to 10% by weight as a thickener aqueous solution with respect to the noodle strings.

The types of the cooked noodles which are the object of the present invention,
The heating conditions are not limited. For example, noodles include Chinese noodles, udon, Japanese buckwheat, pasta, and the like. Examples of the heating and cooking method include boiling, steaming, and a method using a combination of boiling and steaming.

In particular, when Chinese noodles, which are alkaline noodles, are boiled, the noodle strings have the highest adhesion, followed by udon, pasta, and Japanese buckwheat.
The thinner the noodle strings, the stronger the adhesion. In addition, if the noodles are boiled and washed with water,
It occurs after a lapse of about a minute, reaches a peak after a lapse of 12 to 24 hours, and is maintained as it is.

However, these noodles are heated and cooked and then treated with the above-mentioned aqueous solution of the thickener, whereby the type of the noodles,
Irrespective of the cooking method, it is possible to obtain noodles that have good looseness after a long time.

The noodles produced in the present invention include buckwheat flour,
Flours such as rice flour and corn flour; starches such as potato starch, corn starch, tapioca starch, rice starch and wheat starch, and modified starches obtained by subjecting these starches to esterification, cross-linking, oxidation, etherification and the like. Starches such as;
Animal and plant proteins such as egg white, soy protein, and casein; amino acids such as glycine, alanine, glutamic acid, cystine, and cysteine and their salts; polypeptides such as protamine, polylysine, lysozyme, albino protein, and various animal and plant extracts Acetic acid, adipic acid, citric acid, malic acid, lactic acid, phosphoric acid, carbonic acid and other acids and their salts such as sodium, calcium, potassium, magnesium; calcium oxide, calcium hydroxide and eggshell, animal bones, oyster shells Strong alkaline calcium such as high-temperature calcined products; gums such as guar gum, tamarind gum, xanthan gum, agar, gellan gum, locust bingham, alginic acid and its sodium salt, pectin; glycerin fatty acid ester, sucrose fatty acid ester Sorbitan fatty acid ester,
Emulsifiers such as lecithin and enzyme-treated lecithin; and one or a combination of two or more kinds of fats and oils such as animal and vegetable fats and oils and fats thereof and the like may be added.

[0020]

EXAMPLES The present invention will be described in more detail with reference to the following Examples, but it should not be construed that the invention is limited thereto.
In Examples,% is based on weight unless otherwise specified.

Reference Examples 1 to 8 Tables 1 and 2 show flow characteristics and viscosity indices of various thickener aqueous solutions measured by a B-type viscometer. The B type viscometer used was a BM type viscometer manufactured by Tokimec Co., Ltd., and the temperature of the aqueous solution was 20 to 25 ° C., and the number of rotations of the rotor was 6, 12,
The finger index of the viscometer at each rotation speed was set at 30, 60 rpm, and the viscosity index and the flow index were calculated from the flow equation.

However, the following equation (I) was used as the flow equation.

## EQU1 ## log.theta. = Log K'.mu. + Nlog N... (I) .theta .: index of viscometer .mu .: viscosity index (cp) n: flow index N: rotation number of rotor (rpm) K ': instrument constant instrument constant No. 1 Rotor: 1/60 No. 2 rotor: 1/300 No. 3 rotor: 1/1200 No. 4 rotor: 1/6000

[0023]

[Table 1] Reference example Thickener concentration Viscosity index Flow index 1 Xanthan gum 1% 66810 0.246 2 Gua gum 1.5% 94540 0.251 3 Locust bingham 2% 18400 0.191 4 Pectin 2% 5 1.002 5 Na alginate 2% 1214 0.953 6 Arabic gum 2 % 4 1.165

[0024]

[Table 2] Reference example Xanthan gum Locust bingham Viscosity index Flow index 7 0.5% 1.0% 44520 0.167 8 0.5% 0.5% 38220 0.191

Examples 1 to 6 and Comparative Example 1 Commercially available raw Japanese buckwheat was boiled in boiling water for 4 minutes, washed well with water, and thoroughly drained. Then, 100 g of the thickener aqueous solution of Reference Examples 1 to 6 was added. 10g to the boiled noodles,
After putting in a container with a lid and leaving it in the refrigerator for 24 hours,
The state of loosening of the noodles was observed (Examples 1 to 6). In the same manner, the noodles to which the aqueous solution of the thickener was not adhered were observed to be in a loose state (Comparative Example 1).

Table 3 shows the results. As can be seen from the results, the noodles of the example were loosened even after 24 hours.

[0027]

[Table 3]

Examples 7 to 10 and Comparative Example 2 Commercially available raw Chinese noodles were boiled in boiling water for 4 minutes, washed well with water, drained well, and then thickened in Reference Examples 1, 4, 7, and 8. Each 10 g of the aqueous solution was adhered to 100 g of the boiled noodles, placed in a container with a lid, and allowed to stand in a refrigerator for 24 hours. Then, the noodles were unraveled (Examples 7 to 10). In addition, the noodles to which the aqueous solution of the thickener was not adhered were also observed to be loosened (Comparative Example 2).

Table 4 shows the results. As can be seen from the results, the noodles of the examples were loose.

[0030]

[Table 4]

Examples 11 to 14, Comparative Example 3 A commercially available raw udon is boiled in boiling water for 25 minutes, washed well with water, and thoroughly drained, and then the thickener of Reference Examples 1, 4, 7, and 8 is prepared. 10 g of the aqueous solution was adhered to 100 g of the boiled noodles each, placed in a container with a lid, and allowed to stand in a refrigerator for 24 hours. Then, the noodles were checked for looseness (Examples 11 to 14). In addition, the noodles to which the aqueous solution of the thickener was not adhered were similarly observed to be loosened (Comparative Example 3).

Table 5 shows the results. As can be seen from the results, the noodles of the examples were loose.

[0033]

[Table 5]

Examples 15, 16 and Comparative Example 4 Commercially available raw Chinese noodles were boiled in boiling water for 4 minutes, washed well with water, and thoroughly drained. It was immersed in a three-fold diluted solution for several seconds, well drained, placed in a container with a lid, and allowed to stand in a refrigerator for 24 hours, after which the noodles were unraveled (Examples 15 and 16). In addition, the noodles that were not immersed in the liquid were similarly unraveled (Comparative Example 4).

Table 6 shows the results. As can be seen from the results, the noodles of the examples were loose.

[0036]

[Table 6]

Example 17, Comparative Example 5 A commercially available dried spaghetti was boiled in boiling water for 10 minutes, washed well with water, drained thoroughly, and diluted with the thickener aqueous solution of Reference Example 8 five times. In a container with a lid, left in a refrigerator for 24 hours, and then observed the looseness of the spaghetti (Example 1).
7). The noodles that were not immersed in the liquid were similarly unraveled (Comparative Example 5).

Table 7 shows the results. As can be seen from the results, the noodles of the examples were loose.

[0039]

[Table 7]

[0040]

According to the present invention, the effect of loosening the noodle strings can be maintained for a long time by attaching or applying the aqueous solution of the thickener to the cooked noodles. There is no loss of feeling.

Claims (3)

[Claims] 1. A method for producing noodles having good looseness, wherein an aqueous solution of a thickener is adhered to or applied to noodles which have been cooked by heating. 2. The method according to claim 1, wherein the aqueous solution of the thickener is at least one member selected from the group consisting of aqueous solutions of xanthan gum, locust bingham, and other thickeners. 3. The method according to claim 1, wherein the noodles are Chinese noodles, udon, Japanese buckwheat or pasta.