JP2800090B2 - Method for producing browned noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to browned noodles and a method for producing the same. In more detail, the surface of the noodles is provided with a crisp and savory brown, and at the same time the inside of the noodles is plump and has a good texture, and it is easy to loosen and easy to fill into packaging containers and bags. The present invention relates to burnt noodles which are easy to eat and a method for producing the same.

[0002]

2. Description of the Related Art Boiled noodles with steamed noodles and steamed noodles on the surface are sold. The unique fragrant flavor and crispy texture of the browned noodles are preferred. If it is seasoned, it is eaten as it is.

Various applications have been filed for a method for producing browned noodles (Japanese Patent Application Laid-Open No. 50-88258).
JP, JP-A-61-224952 and JP-A-61-24952
In these prior arts, a method is generally adopted in which boiled or steamed noodles are placed in an open heat-resistant container such as a frying pan and baked for browning. However, in the case of such a conventional method, the surface of the noodles is scorched, and at the same time, the scorched noodle strings are attached to each other, which makes it difficult to perform packaging and is difficult to eat with chopsticks. There are drawbacks. In addition, there is a drawback in that when noodles are browned, moisture is lost from the inside of the noodles, so that the whole noodles are hardened and their texture is reduced.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a noodle string that has a small amount of adhesion between the noodle strings even after being browned and that it has good texture and fragrance that is crisp due to the browning, and that it is hard. An object of the present invention is to provide browned noodles which are plump and have a good texture and a method for producing the same.

[0005]

The present inventors have made various studies to achieve the above object. As a result, when browning the noodles that have been boiled or steamed and pre-gelatinized, instead of the conventional method using an open-type heat-resistant container such as a frying pan, a heat-resistant container that can be closed, especially a heat-resistant container that can be sealed.
The use of a heat-resistant container gives the noodles a crisp, good-tasting scorch on the surface, and at the same time, the noodles are less likely to loosen and adhere to each other. The present invention has been completed by finding that noodles having excellent handleability and extremely easy to eat can be obtained. Furthermore, the present inventors have found that the browned noodles produced as described above can be made into frozen brown noodles that can be stored for a long time without losing such excellent properties even when frozen.

[0006] Accordingly, the present invention provides a method for preparing gelatinized noodles.
After filling in a closable heat resistant container, sealing the refractory vessel
A method for producing browned noodles, characterized in that the surface of a heat-resistant container is heated and fired to brown the gelatinized noodles. Further, the present invention is a method for producing browned frozen noodles by freezing browned noodles obtained by the above method. The present invention includes the browned noodles and the browned frozen noodles produced as described above.

[0007] Here, the noodles in the present invention are not particularly limited as long as they can be eaten by frying or baking. Typical examples thereof are Chinese noodles (especially yakisoba), udon, and spaghetti. And the like. Further, in the present invention, noodles obtained by heating noodles such as raw noodles, dried noodles, semi-dried noodles and the like in the presence of water are used as the “gelatinized noodles” to be browned. The pregelatinization at that time can be performed by a boiling treatment, a boiling treatment after steaming, or a steaming treatment alone. The degree of pregelatinization is not particularly limited, and can be appropriately selected and changed according to individual situations such as the type and thickness of the noodles.
It is preferable to set the range to 90% in terms of texture, flavor, and the like.

In addition, heat-resistant containers can be filled evenly, noodles can be unraveled after heating and firing, and adhesion to the heat-resistant container walls and burning can be prevented. It is preferable that edible fats and oils are mixed or adhered to the pregelatinized noodles before or during filling in the container. As edible oils and fats at that time, salad oil, tempura oil, sesame oil, margarine, beef tallow, lard, butter or animal and vegetable oils and fats such as mixtures thereof can be used,
It is good to select appropriately according to the type of noodles. When vegetable oil which is liquid at room temperature is used, it is easy to mix into pre-gelatinized noodles, and the noodles do not solidify when filled into a heat-resistant container, so that the handleability is improved. The use amount of the edible fat is preferably about 3 to 15% by weight based on the weight of the pregelatinized noodles. If necessary, the pre-gelatinized noodles may be seasoned in advance using a seasoning or the like, and in some cases, ingredients such as vegetables, meat, and seafood are mixed with the pre-gelatinized noodles. May be.

In the present invention, the gelatinized noodles are sealed.
After filling in a possible heat-resistant container and sealing the container, the outer wall of the container is heated and baked to brown the surface of the pregelatinized noodles. In the present invention, by using a heat-resistant container that can be sealed , the heated and baked container wall serves to bake the surface of the noodles to brown, and at the same time, moisture (steam) generated from the noodles does not escape to the outside. Since the noodles are filled in the container, the noodles are not hard and a plump texture is maintained. In addition, the steam prevents the noodle strings from adhering to each other, so that scorched noodles are easily obtained.

[0010] In view of the above, as a heat-resistant container,
The part can be completely or almost completely sealed with no escape of steam
It is preferred to use The heat-resistant container is at a temperature sufficient to brown the surface of the noodles, generally about 150-3.
It is good to be formed from a heat-resistant material that can withstand heating to 00 ° C., preferably about 200 to 250 ° C., and includes metals, ceramics such as heat-resistant glass, etc., and particularly aluminum, iron, and copper. Metal containers made of such as are preferred. In particular, aluminum containers are preferable because they are light in weight and have good thermal conductivity, so that the baking operation for browning can be performed easily and uniform browning can be formed on the surface of the noodles.

[0011] The shape of the heat-resistant container is not particularly limited, and may be any as long as it is designed to have a wide or relatively wide firing surface. Although not limited, specific examples of the heat-resistant container include a disk-shaped (elliptical disk-shaped) having a main body 1 and a lid 2 as shown in FIGS. 1, a disc-shaped (elliptical disc-shaped) in which two split portions 3 and 3 ′ are combined, as shown in FIGS. Rugby ball-like ones in which the two split parts 3 and 3 'are combined as shown in (e) and (f) and spherical ones can be mentioned. In that case, FIG.
As shown in (d) to (f), in the heat-resistant container in which the central portion of the heat-resistant container has a diameter larger than the upper and lower surfaces and bulges outward, the two split portions 3 and When the 3 'is opened at its joint surface and the browned noodles are taken out of the container, since the take-out opening is wider, the noodles are smoothly discharged to the outside without remaining in the container. , Which facilitates the removal operation.

Further, in the heat-resistant container as shown in FIGS. 1A to 1F, the area of the joint surface between the main body 1 and the lid 2 or the joint surface between the two split portions 3 and 3 ′ is reduced. It is preferable that the noodles be bitten at the joint surface when the heat-resistant container is filled with pre-gelatinized noodles and the container is hermetically closed (for example, in a line contact state). In addition, in the heat-resistant container as shown in FIGS. 1A to 1F, the main body 1 and the lid 2, or the split portions 3 and 3 ′ are displaced or moved from each other during the process of browning the noodles. It is necessary to design it so that it does not For example, FIG.
In the case of the heat-resistant container shown in FIGS. 1 (a) and 1 (b), if the lid 2 is slidably mounted on the main body 1 so that the lid 2 can be prevented from being detached, FIG.
In the case of heat-resistant containers as shown in (c) to (f),
Suitable means for fixing the two split parts 3, 3 'may be provided in the heat-resistant container.

When the outer wall of the heat-resistant container is heated and baked to brown the noodles, the upper outer wall surface of the heat-resistant container may be heated, or only the lower outer wall surface may be heated. Heating both the upper and lower outer wall surfaces, or heating all the outer wall surfaces, it is possible to obtain scorched noodles having a scorched portion corresponding to the heated wall according to each. . For example, when heating both the upper and lower outer wall surfaces of the heat-resistant container, and when heating all the outer wall surfaces, the outer wall surfaces may be heated simultaneously or sequentially. In the case of browning, even if the heating and baking is performed so that the noodles are left standing in the heat-resistant container, or even if the heating is performed to some extent, the heat-resistant container is turned over and the heating and baking is performed, or Heat baking may be performed while the noodles in the heat-resistant container are gently moved by, for example, vibrating, rocking, or rolling the heat-resistant container.

For example, using flat heat-resistant containers as shown in FIGS. 1 (a) to 1 (d), while keeping the noodles from moving in the heat-resistant container during firing, When at least one of them is heated and baked, a roughly flat, loosely packed brown noodle mass with at least one of the upper surface and the lower surface thereof is obtained. In addition, for example, using a rugby ball-shaped or spherical heat-resistant container as shown in FIGS. 1 (e) to 1 (f), heating is performed from the entire surface of the heat-resistant container while keeping the noodles in the heat-resistant container from moving. When baking, noodles with a brown surface are obtained. Furthermore,
For example, when the containers shown in FIGS. 1 (e) to 1 (f) are rotated at a low speed and heated and baked from the entire surface while stirring the noodles in the container, not only the surface of the loosely packed noodle mass but also In addition, the noodles that are scorched on the surface of the noodles inside the lump are obtained.

The size of the heat-resistant container is such that the gelatinized noodles can be easily filled or taken out of the heat-resistant container, the operability at the time of the browning operation, and the surface of the noodles can be uniformly browned. The inside can be finished plumply, the ease of packaging of browned noodles, the ease of freezing when further frozen, the ease of thawing frozen browned noodles, the ease of eating, etc. In terms of one serving or two
It is preferable to use a heat-resistant container having an internal volume of about 150 to 1500 cc, particularly about 180 to 900 cc, in which the size of the noodles can be filled with up to 5 servings of gelatinized noodles. Although not limited, for example, when a heat-resistant container as shown in FIGS. 1A to 1F is used, the diameter or the length L of one side of the heat-resistant container shown in FIG. keep as a ratio between ₁ and thickness L ₂ of (L ₁ / L ₂₎ of about 1 to 10, preferably it can be given a browning evenly on the upper and / or lower surface or the entire surface, the noodles .

The filling amount of the gelatinized noodles in the heat-resistant container is as follows:
It is preferable to set the amount to be 80 to 200 g per 180 cc of the internal volume of the heat-resistant container, and more preferably 110 to 180 g. When the filling amount of the pre-gelatinized noodles is less than 80 g, the inside of the container is unlikely to be in a steamed state at the time of heating and baking, and although the surface of the noodles is browned, the inside of the noodles does not finish completely and has a hard bad texture. Become. On the other hand, if the amount of the pre-gelatinized noodles in the heat-resistant container exceeds 180 g, the adhesion of the noodle strings in the scorched portion becomes strong and it is difficult to loosen, and in particular, if the amount exceeds 200 g, the noodles in the heat-resistant container Does the whole mass become hard and not plump and the texture decreases?
Or the steam becomes excessive and the texture becomes sticky.

The heating and sintering conditions are as follows: the surface temperature of the heat-resistant container wall in contact with the gelatinized noodles is about 150 to 300 ° C.
Preferably, the temperature is set to be 200 to 250 ° C., and the heat treatment is preferably performed for about 1 to 6 minutes. As the heating method at that time, a method of heating the container wall to the sintering temperature by heating from the outside of the heat-resistant container using a gas burner, an electric heater, a far-infrared heater, etc., incorporating a heater in the wall of the heat-resistant container In this case, a method of directly heating the container wall can be employed. Also, at this time, even if the upper and lower surfaces of the heat-resistant container are heated at the same time, or the entire surface of the heat-resistant container is heated at one time, one of the upper and lower surfaces of the heat-resistant container is heated and then the remaining surface is heated. Alternatively, only one of the upper surface and the lower surface of the heat-resistant container may be heated.

[0018] Noodles having a brown surface on the surface can be obtained as described above. The noodles with the brown surface are taken out of the heat-resistant container, and are packaged as a single serving or a plurality of servings as they are or in an appropriate amount. Can be sold. The brown noodles obtained as described above may be frozen before or after packaging and distributed and sold as frozen brown noodles. In the case of freezing, any of the conventional refrigeration method and refrigeration apparatus for pregelatinized noodles can be used. In the case of browned frozen noodles, it is desirable to freeze the noodles to a thickness of about 3 cm or less from the viewpoint that it is easy to quickly freeze to the inside and to easily defrost when eating, and the freezing temperature is −18 ° C. or less. Is preferred. Then, the browned noodles of the present invention obtained as described above, with only the browned noodles or, if necessary, a material for bean sauce added separately, or the material or the like is directly placed thereon, Mix and distribute for sale.
Hereinafter, the present invention will be described specifically with reference to Examples and the like, but the present invention is not limited thereto.

[0019]

Example 1 Example 1 (1) 100 parts (parts by weight) of semi-strong powder, 0.5 part of water (powder) and 36 parts of water were added, degassed and mixed, and then rolled to obtain a 1 mm thick noodle. I made a obi. This noodle belt was cut with a # 14 cutting blade to obtain raw noodles. The raw noodles were steamed for 10 minutes to make steamed noodles.
After washing with water, 12 g of salad oil was lightly sprinkled with 100 g of steamed noodles, and 3 g of a soy sauce flavoring liquid was sprinkled to season. (2) 160 g of the seasoned steamed noodle obtained in the above (1) was sealed in an aluminum sealed container (L ₁ = 100 mm, L ₂ = 20 m) shown in FIG.
_m, after filling the L 3 = 110 mm), and sealed container, which was baked for about 2 minutes placed in a vertical heating type gas grill from the upper and lower surfaces of the container at a temperature 200 to 230 ° C., browning with fried noodles Was manufactured. The obtained browned noodles were evaluated by five panelists according to the evaluation criteria shown in Table 1 below, and the average value was obtained.
The results shown in Table 2 below were obtained.

<< Comparative Example 1 >> 160 g of seasoned steamed noodles produced in the same manner as in Example 1 (1) was prepared as shown in FIG. 2 having the same plate thickness as used in Example 1 (2). Aluminum open container (bottom diameter 100mm,
After filling to a thickness of 20 mm into an upper diameter of 115 mm and a depth of 40 mm), it was placed on a gas burner in which the temperature of the gas flame was adjusted in the same manner as in Example 1 and calcined for 2 minutes from the bottom surface, and one surface was burnt. Burnt yakisoba was manufactured. The obtained browned noodles were evaluated by five panelists according to the evaluation criteria shown in Table 1 below, and the average value was obtained. The results shown in Table 2 below were obtained.

[0021]

[Table 1] Evaluation criteria for the quality of browned noodles Appearance: 3 · moderate browning are uniformly attached to the surface appearance and with almost uniformly very good 2 ... browning substantially surface or appearance fairly good 1 ... browning is insufficient, or excessively burnt And poor appearance Easy to loosen : 3. Easy to eat with chopsticks without sticking between noodle strings and very easy to eat 2. Some sticking between noodle strings, but can be loosened with chopsticks 1. Sticking between noodle strings Strong, not easily unraveled with chopsticks, and difficult to eat Texture : 3. The surface of the noodles is crisp and crisp due to the burnt eyes, and the inside is plump and the inside is plump, and the texture is extremely good 2. The surface of the noodles is crisp and fragrant due to the burnt eyes and the inside is almost plump The texture is almost good. 1. Insufficient scorching and lack of crispy texture and aroma, or scorching is large and bitter, and the inside of the noodles is not firm and plump. And poor texture

[0022]

[Table 2] Appearance Easy to loosen Texture Example 1 2.6 2.6 2.8 Comparative Example 1 1.8 1.8 1.2 ¹⁾ 1) The inside of the noodles is hard and plump and the texture is poor

From the results shown in Table 2 above, in the case of Example 1 using a sealable aluminum container, the noodles are scorched uniformly and satisfactorily on the surface of the noodles, and at the same time, there is no adhesion between the noodle strings. It is easy to obtain, and the inside of the noodles is plump, and a good textured brown fried noodle is obtained. In contrast, in the case of Comparative Example 1 using an open aluminum container, the noodle strings are attached. It can be seen that the noodles are not easily loosened, and the whole noodles are hard and have a poor texture.

Example 2 A browned fried noodle was produced in the same manner as in Example 1 except that the filling amount of the seasoned steamed noodle into an aluminum container was as shown in Table 3 below. The quality of the obtained browned noodles was evaluated by five panelists according to the evaluation criteria shown in Table 1 above, and the average value was obtained. The results were as shown in Table 3 below.

[0025]

[Table 3] Filling of seasoned steamed noodles in aluminum container 70g 80g 110g 150g 180g 200g 210g (per 100cc container) (39g) (44g) (61g) (83g) (100g) (111g) (117g) Appearance 1.4 1.6 2.2 2.6 2.8 2.4 2.0 Easy release 1.6 2.4 2.8 2.6 2.0 1.0 1.0 Texture 1.0 ¹⁾ 1.2 2.2 2.8 2.0 1.2 1.2 ²⁾ 1) The inside is hard and plump and the texture is poor 2) The inside is sticky and the texture is poor

Example 3 (1) To 100 parts of semi-strength powder, 4 parts of salt and 36 parts of water were added and degassed and mixed, and then rolled into a 2.5 mm thick noodle band. This noodle belt was cut with a # 12 cutting blade to obtain raw noodles. This raw noodle was boiled in boiling water for 12 minutes to make a boiled noodle. After washing with water, lightly sprinkle 5 g of salad oil per 100 g of boiled noodles, and then add a soy sauce flavoring solution 5
g and seasoned. (2) After filling 180 g of the seasoned boiled noodles obtained in the above (1) into an aluminum container (container inner volume 200 cc; L ₁ = 100 mm, L ₂ = 20 mm) shown in FIG. 1C. This was placed on a gas burner and baked on one side for about 2 minutes, then the container was turned upside down and the other side was similarly baked for about 2 minutes to produce a browned udon noodle having browned upper and lower surfaces. (3) The quality of the browned udon noodles obtained in (2) above was evaluated by five panelists according to the evaluation criteria shown in Table 1 above, and the average value was obtained. The degree of loosening was 2.2 points and the texture was 2.0 points, and all of the state of scorching, looseness and texture were good.

Example 4 Commercially available dry noodle spaghetti (1.8 mm in thickness) was put in boiling water and boiled for 10 minutes. After draining, 8 g of butter per 100 g of boiled noodles was added and mixed well. After 150 g of this was filled in the same container as used in Example 1, the container was closed, and both surfaces were baked for about 2.5 minutes using a gas grill in the same manner as in (2) of Example 1. I got a baked spaghetti with browns on both sides. The quality of the obtained browned spaghetti was evaluated by five panelists according to the evaluation criteria shown in Table 1 above, and the average value was obtained. The appearance was 2.4 points, and the looseness was 2.8. The points and texture were 2.4 points, and all of the state of scorching, looseness and texture were good.

<< Example 5 >> (1) Semi-strong powder 100
After adding 0.3 parts of kansui (powder) and 34 parts of water to each part, the mixture was degassed and mixed, and then rolled to form a 0.7 mm thick noodle belt. The noodle belt was cut with a # 22 cutting blade to obtain raw noodles.
The raw noodles were steamed for 10 minutes and then boiled in boiling water for 1 minute to produce pregelatinized noodles. After washing with water, gelatinized noodle 1
12 g of salad oil was lightly sprinkled per 00 g, and then 5 g of a sauce-flavored seasoning was sprinkled. (2) After filling 150 g of the seasoned steamed noodle obtained in the above (1) into the same container as used in Example 1, the container was closed.
And closed and browned on both sides which the upper and lower surfaces of the container placed in the same gas grill as used in Example 1 was calcined for about 2 minutes. Next, the browned noodles were taken out of the container, placed in a plastic tray, and rapidly frozen at -32 ° C to produce browned frozen noodles. After storing it at -18 ° C for 12 months, remove it from the freezer, heat it for 1 minute in a microwave oven (output 1300 kw), thaw it, and prepare it separately and fry meat and vegetables. Upon eating, it was easily unraveled and easily eaten with chopsticks, and had a savory flavor and a plump texture as a result of browning, and both flavor and texture were extremely good.

[0029]

According to the method of the present invention, the noodles are crunchy and crisp on the surface of the noodles, and at the same time, the inside of the noodles is plump, the texture is good, and the noodles are easily loosened and packed. High-quality browned noodles that are easy to fill and easy to eat into containers and bags for use can be produced smoothly by a simple operation.

[Brief description of the drawings]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a graph showing the density which can be used for producing the browned noodles of the present invention.
It is the figure which showed the specific example of the closed type heat resistant container roughly.

FIG. 2 is a view showing an example of a heat-resistant container used for producing conventional browned noodles.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Main body 2 Lid 3 Split part of heat resistant container 3 'Split part of heat resistant container

Claims (4)

(57) [Claims] [Claim 1 After filling a possible heat-resistant containers sealed α phased noodles, characterized in that to put a browning the noodles turned into α heated baking surface of the sealed heat-resistant container and heat-resistant container A method for producing browned noodles. 2. α per 100 cc of internal volume of heat-resistant container
The filled noodles are filled at a ratio of 45 to 110 g.
Manufacturing method. 3. A method for producing browned frozen noodles, wherein the browned noodles obtained by the method according to claim 1 or 2 are further frozen. 4. Burnt noodles or burnt frozen noodles obtained by the method according to claim 1.