JP4850226B2 - A method for producing seasoned vermicelli - Google Patents

Description

  The present invention relates to seasoned vermicelli.

  Vermicelli is used in various dishes such as pots, stir-fries and salads. In vermicelli, it is used in pots and stir-fried foods after being dipped in water or hot water. There is also an instant type where you can eat just by adding hot water.

  Since traditional vermicelli is not seasoned, season it with seasonings and so on before re-bathing or stir-fry. Especially in instant vermicelli with a cup that can be eaten simply by pouring hot water, the soup that is attached separately with the vermicelli is usually stored and mixed with the soup before and after pouring hot water before eating To do.

  When seasoning with a seasoning when reconstituted in a hot pot or fried, it is necessary to prepare a seasoning separately. In addition, if it is instant vermicelli, a separate packaging material is required to attach the soup, and the trouble of opening the soup when eating is required. In addition, since the vermicelli itself has no taste, the taste tends to be pale.

  Therefore, if it is possible to season the vermicelli itself in advance, the above-described trouble can be saved and it is convenient, and the vernal rain itself can be enjoyed. However, vermicelli is different from noodles mainly made of wheat flour. Starch is the main ingredient, starch slurry is poured out from the hole, poured into hot water and fixed in a line, and then frozen, thawed and dried. It is manufactured by the procedure.

  For this reason, even if the starch slurry used as a raw material is seasoned with soy sauce or the like, it is expected that the noodle-making property is affected, or the taste is lost when poured into hot water and fixed in a linear shape. In addition, it is conceivable to add the seasoning after pouring into hot water and immobilizing it, or adding soy sauce etc. to the hot water itself, but the inconvenience that the noodle-making property of vermicelli in the subsequent process deteriorates May occur.

  Furthermore, a method of immersing starch noodle strings after freezing and thawing in a seasoning liquid and then drying with hot air is also disclosed (Patent Document 1). However, although it is seasoned also in this method, there is a case where the seasoning is not sufficient by immersion in a short time, and there is room for improvement. Thus, until now, a method for producing sufficiently seasoned vermicelli or instant vermicelli has not been developed.

Japanese Patent Laid-Open No. 2006-97

  Then, the present inventors made it a subject to develop the seasoned vermicelli which can be eaten only by boiling in hot water or adding hot water, without preparing a seasoning, soup, etc. separately.

  As a result of various studies, the inventors have found a method in which instant vermicelli is produced by a conventional method, and then the vermicelli is heated while being immersed in a seasoning liquid, washed with water, and dried with hot air. According to this method, instant vermicelli that is sufficiently seasoned can be produced in a short time.

That is, the first invention of the present application is
A method for producing seasoned vermicelli, characterized by heating vermicelli produced by a conventional method in a state of being immersed in a seasoning liquid, washing with water and drying,
It is.

Furthermore, the seasoned vermicelli of the present invention can be used as instant vermicelli that can be eaten by adding hot water. Specifically, it can be used as instant vermicelli that can be eaten simply by pouring hot water without the need for heating with a pan or the like.
That is, the second invention of the present application is

The method according to claim 1, wherein the seasoned vermicelli is instant vermicelli that can be eaten by adding hot water.
It is.

By using the vermicelli produced according to the first invention of the present application, it is possible to produce vermicelli that can be eaten without requiring a seasoning by simply boiling it in hot water or frying it. Further, if the instant vermicelli produced according to the second invention of the present application is an instant vermicelli in a cup, for example, it is not necessary to separately store soup in the cup. Furthermore, since the taste is imparted to the vermicelli itself, it is possible to enjoy the vernal taste that could not be experienced in the past.

  The contents of the present invention will be described below.

-Vermicelli produced by conventional methods-
In the present invention, vermicelli produced by a conventional method is further heated by being immersed in a seasoning liquid, then washed with water and dried with hot air. In the present invention, vermicelli produced by a conventional method is specifically produced as follows.
1 Starch is used as the main raw material. As the starch, mung bean starch is mainly used, but other starches may be used. This is mixed with water to prepare a starch slurry mainly composed of starch. In this case, a part of the starch can be gelatinized and the remaining starch can be added thereto.
2 Next, the starch slurry is poured into hot water by dropping or extruding the starch slurry, and fixed in a noodle shape.
3 Furthermore, the gelatinized noodle-like starch obtained is frozen. Next, it is manufactured through a thawing / drying procedure.

As a raw material, mung bean starch is mainly used, but potato starch, sweet potato starch and other starches other than this may be used. The starch may be starch subjected to chemical treatment such as etherification or esterification. It is also possible to mix various additives. For example, as described in JP-A-2006-55136, it may contain proteins and edible plants. Further, as described in JP-A-2006-141278, it may contain a curdlan. In addition, various commonly used food materials can be blended.

─ Instant vermicelli ─
Although this invention 2nd invention is described, this invention is applicable also to manufacture of the instant vermicelli which can be eaten by pouring hot water. In the present invention, instant vermicelli means vermicelli produced so that it can be eaten only by adding hot water.

  There are various methods for improving the hot water return. For example, there are a method of replacing a part of mung bean starch with other starch as a raw material blend, and a method of improving hot water reversibility by reducing the thickness of starch noodle strings. Specifically, when a part of the mung bean starch is replaced with another starch, about 30 to 80% of the mung bean starch can be replaced with potato starch, sweet potato starch, corn starch or the like. In addition, the thickness of the starch noodle strings varies depending on the raw material composition, but a diameter of about 0.3 to 0.8 mm is preferable in order to improve hot water returnability. Moreover, it is not restricted to these methods, The cross-sectional shape of a starch noodle string can be made special, and hot water return property can also be improved using additives, such as saccharides.

--Immersion in seasoning liquid--
The vermicelli produced by the above-mentioned conventional method is immersed in a seasoning liquid for seasoning. As a kind of seasoning liquid, various raw materials used as general soup materials such as soy sauce, chicken extract, beef extract, salt and sugar can be used. The blending ratio can be changed according to the desired seasoning. Moreover, you may add seasonings of spices, such as seven tastes, pepper, and yam.
Various ratios can be selected for the ratio of vermicelli and immersion liquid produced by a conventional method. What is necessary is just to immerse vermicelli that can be immersed in the seasoning liquid in the immersion tank.

-Heating-
The vermicelli is infiltrated into the vermicelli by heating the vermicelli soaked in the above-described flavoring liquid. For example, you may heat as it is in the state immersed in the immersion tank, and you may heat after moving the vermicelli immersed in the seasoning liquid once to another heating container. Various temperatures can be used for heating, and the range can be selected from about room temperature to the boiling of the seasoning liquid. Moreover, it can also heat at the temperature of 100 degreeC or more applying a pressure. Generally, heating is performed at 50 ° C. or higher. Moreover, 90 degreeC or more is preferable from viewpoints, such as the efficiency of a seasoning. Generally, the higher the temperature, the faster the penetration of the seasoning liquid into vermicelli.

As a heating method, in addition to the method of heating the seasoning tank, heating can be performed by applying steam. Various times can be selected as the heating time, but generally about 10 seconds to 5 minutes is desirable.
In addition, since vermicelli is reheated by passing through this process, the product after drying which will be described later has an advantage of improving the hot water return property.

--Washing--
Heat and seasoned vermicelli is removed from the seasoning layer and washed. Washing with water is performed to remove the sliminess of the vermicelli surface. If the noodles on the surface of the starch noodle strings are removed, the subsequent drying process is facilitated, and there is an advantage that the loosening is improved in rejuvenating the vermicelli after drying.

─Dry ─
For drying, various methods such as hot air drying and freeze drying can be used. Both hot-air drying and freeze-drying may be performed according to ordinary methods. Specifically, if it is hot air drying, it is performed at a temperature of about 60 ° C. to 100 ° C. for about several minutes to 2 hours. In the case of freeze-drying, the shelf temperature is about 50 to 70 ° C. and is performed for about 10 to 24 hours. In addition, these temperature and time can be suitably selected as needed.

  Particularly in the case of hot air drying, it is desirable that the drying pad is coated with fluorine. By being coated with fluorine, there is an advantage that, when hot air is dried, there is no problem such as cracking of noodle masses even when contraction of vermicelli, which is a product, and it is easy to peel off even when peeling from a pad. Furthermore, the vermicelli becomes compact due to the shrinkage of the starch noodle mass during the main drying. This has the merit of reducing the packaging material to be used when storing containers and the like. In particular, in the case of instant vermicelli, the cup can be made smaller when sealed in a cup or the like. It should be noted that the noodle mass becomes compact in either case of normal vermicelli or instant vermicelli, but does not affect the looseness when reconstituted with hot water.

  Furthermore, in the case of hot-air drying, the vermicelli after drying becomes compact, so that the capacity becomes smaller and denser than vermicelli produced by a conventional method before dipping in the seasoning liquid. For this reason, the strength with respect to a crack etc. increases at the time of transportation.

─ Product eating style ─
The seasoned vermicelli produced by the method of the present invention can be used in various ways. First, if it is a type of seasoned vermicelli that needs to be heated, it can be used by heating it to boil or bake it when it is used in various dishes such as pots, stir-fried dishes, and salads. Moreover, in the case of the instant vermicelli type that pours hot water and eats it, the seasoned instant vermicelli produced by the manufacturing method of the present invention can be put into the bowl, and hot water can be added and eaten as it is. In addition, after reconstitution with hot water, it can be drained and eaten as a juice-free type. In addition, when eating as a juice-free type after draining the hot water, it will move from the seasoned vermicelli to the hot water side to which the flavoring ingredients have been added. It can also be used as a soup.

The vermicelli produced according to the present invention is heated again after being produced by a conventional method, and therefore has the effect of improving the hot-water reversibility of the finished product by drying it again. Therefore, the hot water returns more easily than the state of vermicelli produced by a conventional method before immersing in the seasoning liquid before the production process. In particular, in the case of instant vermicelli, it becomes possible to eat in a shorter time than before after pouring hot water.

By utilizing the present invention, seasoned vermicelli that has been difficult to realize in the past can be efficiently produced. As a result, the repertoire of use as vermicelli food can be expanded. Furthermore, in the case of instant vermicelli, there is no need to prepare a separate soup or the like, which can lead to labor saving of packaging materials.

The test examples and examples of the present invention will be described below. The present invention is not limited to this embodiment.

Test Example 1 When the seasoning liquid is kneaded in the raw material, a mixed starch of 10 kg of mung bean starch, 6 kg of potato starch and 4 kg of pea starch is prepared, and the diluted seasoning liquid described in Table 1 is prepared for 20 kg of the raw starch. 23.5 kg of 1 or 2 was added, stirred with a kneader, and the noodle strings were extruded with an extruder. The results in this case are shown in Table 1.

表１に示すように、澱粉に着味液を添加する方法では、その後の製麺工程に問題が生じ、麺線自体を製造することができなかった。

As shown in Table 1, in the method of adding a seasoning liquid to starch, a problem occurred in the subsequent noodle making process, and the noodle strings themselves could not be produced.

Test Example 2 When the seasoning liquid is mixed in a boil tank, a mixed starch of 10 kg of mung bean starch, 6 kg of potato starch and 4 kg of pea bean starch is prepared. Gelled for 10 minutes. Next, the gelatinized starch and the remaining mung bean starch, pea starch, and potato starch were mixed and kneaded to prepare a dough. Next, the dough was pressed vertically downward with a pressurizer, and pressed and dropped vertically downward so that the noodle pressure was 0.65 to 0.75 mm by extrusion (hole diameter 8.8 mm). The dropped starch noodle strings were dropped into a boil tank. In this boil layer, a diluted seasoning liquid (50% water mixed with 50% by weight of the original seasoning liquid (soy sauce 300 parts by weight, chicken extract 200 parts by weight, sugar 40 parts by weight)) is stored, This was boiled. In this boil tank, it heated at 95 to 98 degreeC after extrusion for the predetermined time. What was pulled up and cooled by running water shower was cut into about 152 cm with a rotary cutter and hooked in half at about 76 cm. This was frozen for about 10 hours in a freezer at −13 ° C. to −20 ° C., and then thawed for 8 hours in a controlled room at 8-20 ° C. The starch noodle strings after thawing were cut every 18 cm, and the noodle strings were mixed well and mixed.

  40 ~ 45g / piece with a balance, housed in a circular retainer with diameter: 77mm x height: 45mm, dried for 60 minutes with hot air dryer at set temperature 85 ° C to complete the dried seasoned vermicelli . The completed vermicelli after drying was 15 to 20 g per piece, and the water content was 3 to 5% by weight.

  The obtained dry vermicelli was subjected to a eating test. As a test method, 200 cc of hot water was added to dry vermicelli, held for 3 minutes, drained, and then eaten as it was. Evaluation was performed on each item described in Table 2. Evaluation was performed by an experienced panelist.

結果を表３に示す。

The results are shown in Table 3.

ボイル時間を長くすると麺線が切れ易くなるという問題が生じ、作業上の困難性が生じた。

When the boil time is lengthened, there arises a problem that the noodle strings are easily cut, resulting in work difficulties.

Test Example 3 After boiling, immerse in a cooling bath containing seasoning liquid Prepare 10kg of mung bean starch, 6kg of potato starch, 4kg of pea starch , add 23.5kg of water to 1.8kg of mung bean starch and steam It was gelatinized by a heating method for 5 to 10 minutes. Next, the gelatinized starch and the remaining mung bean starch, pea starch, and potato starch were mixed and kneaded to prepare a dough. Next, the dough was pressed vertically downward with a pressurizer, and pressed and dropped vertically downward so that the noodle pressure was 0.65 to 0.75 mm by extrusion (hole diameter 8.8 mm). The dropped starch noodle strings were dropped into a boil tank. In this boil tank, it was heated at 95 ° C. to 98 ° C. after extrusion for about 5 seconds. The inside of this was pulled up and immersed in a cooling tank containing the seasoning liquid (consisting of 50% seasoning stock solution and 50% water and kept at about 20 ° C.) for the time shown in Table 2, and rotating. It was cut to about 152 cm with a cutter and hooked in half at about 76 cm. This was frozen for about 10 hours in a freezer at −13 ° C. to −20 ° C., and then thawed for 8 hours in a controlled room at 8-20 ° C. The starch noodle strings after thawing were cut every 18 cm, and the noodle strings were mixed well and mixed.

It was stored in a retainer having a diameter of 77 mm × height: 45 mm as a balance of 40 to 45 g / piece, and dried in a hot air drier at a set temperature of 85 ° C. for 60 minutes to complete the dried seasoned vermicelli. The completed vermicelli after drying was 15 to 20 g per piece, and the water content was 3 to 5% by weight.
Evaluation was performed on each item described in Table 2. The results are shown in Table 4.

浸漬時間を延ばしていくと着味の程度は向上したが、製造過程の冷凍工程において通常の冷凍時間では、完全に春雨が凍結せず作業上の困難性が生じた。

Increasing the soaking time improved the degree of taste, but the normal freezing time in the freezing process of the manufacturing process did not freeze the vermicelli completely, resulting in operational difficulties.

Test Example 4 When immersing in the seasoning liquid after thawing , prepare a mixed starch of 10 kg of mung bean starch, 6 kg of potato starch and 4 kg of pea bean starch. Gelatinized for 10 minutes. Next, the gelatinized starch and the remaining mung bean starch, pea starch, and potato starch were mixed and kneaded to prepare a dough. Next, the dough was pressed vertically downward with a pressurizer, and pressed and dropped vertically downward so that the noodle pressure was 0.65 to 0.75 mm by extrusion (hole diameter 8.8 mm). The dropped starch noodle strings were dropped into a boil tank. In this boil tank, it was heated at 95 ° C. to 98 ° C. after extrusion for about 5 seconds. This was pulled up inside, cut into about 152 cm with a rotary cutter, and then folded in half at about 76 cm. This was frozen for about 10 hours in a freezer at −13 ° C. to −20 ° C., and then thawed for 8 hours in a controlled room at 8-20 ° C. For the starch noodle strings after thawing, immerse them in a tank containing the seasoning liquid (consisting of 80% seasoning stock solution and 20% water) for the time shown in Table 4, cut in 18cm increments, and mix and mix the noodle strings thoroughly. did.

It was stored in a retainer having a diameter of 77 mm × height: 45 mm as a balance of 40 to 45 g / piece, and dried in a hot air drier at a set temperature of 85 ° C. for 60 minutes to complete the dried seasoned vermicelli. The completed vermicelli after drying was 15 to 20 g per piece, and the water content was 3 to 5% by weight.
Evaluation was performed on each item described in Table 2. The results are shown in Table 5.

解凍後に着味液に浸漬する方法では、後述する実施例１に記載の春雨に比べて、着味の乗りが十分でなかった。

In the method of immersing in the seasoning liquid after thawing, the ride of the seasoning was not sufficient as compared with the vermicelli described in Example 1 described later.

Example 1. When reheated in the seasoning liquid after drying , prepare a mixed starch of 10 kg of mung bean starch, 6 kg of potato starch and 4 kg of pea bean starch. Of these, add 23.5 kg of water to 1.8 kg of mung bean starch, Gelatinized for 5-10 minutes. Next, the gelatinized starch and the remaining mung bean starch, pea starch, and potato starch were mixed and kneaded to prepare a dough. Next, the dough was pressed vertically downward with a pressurizer, and pressed and dropped vertically downward so that the noodle pressure was 0.65 to 0.75 mm by extrusion (hole diameter 8.8 mm). The dropped starch noodle strings were heated at 95 to 98 ° C. for about 5 seconds in a boil tank. What was pulled up and cooled by running water shower was cut to about 152cm with a rotary cutter,
It was hung on about 76 cm × 2. This was frozen for about 10 hours in a freezer at −13 ° C. to −20 ° C., and then thawed for 8 hours in a controlled room at 8-20 ° C. The starch noodle strings after thawing were cut every 18 cm, and the noodle strings were mixed well and mixed.

It was stored in a retainer having a diameter of 77 mm × height: 45 mm as a balance of 40 to 45 g / piece, and dried for 60 minutes with a hot air drier at a set temperature of 85 ° C.
The dried vermicelli after drying was allowed to cool, and then heated in a seasoning tank (soy sauce: 300, chicken extract: 200, sugar: 40) at 95 ° C for the time shown in Table 5 and at 50 ° C for the time shown in Table 6. After collecting vermicelli after heating in the seasoning tank and washing the surface with cooling water for 3 seconds, 40-45 g of vermicelli is stored in a fluorine coated diameter: 77 mm x height: 45 mm retainer and set temperature 85 It was dried for 60 minutes with a hot air dryer at 0 ° C. to complete the seasoned dry vermicelli. The completed vermicelli after drying was 15 to 20 g per piece, and the water content was 3 to 5% by weight.
Evaluation was performed on each item described in Table 2. The results are shown in Table 6 for 95 ° C and in Table 7 for 50 ° C.

95℃では3分程度短時間の加熱でほぼ十分な味付がされることが判明した。従って、作業性については、試験例２〜４に比較して工程について、加熱（着味液中）及び乾燥という工程を新たに追加する必要があるものの、短時間で着味を施すことができることが判明した。

At 95 ° C, it was found that almost a full seasoning can be achieved by heating for about 3 minutes. Therefore, for workability, it is necessary to add a new process of heating (in the seasoning liquid) and drying for the process compared to Test Examples 2 to 4, but the process can be performed in a short time. There was found.

加熱温度が５０℃の場合には、１０分程度で、十分な着味が付与されることが判明した。

When the heating temperature was 50 ° C., it was found that sufficient taste was imparted in about 10 minutes.

—Summary of Test Examples 1-4 and Example 1—
Table 8 shows a comprehensive evaluation of Test Examples 1 to 4 and Example 1 together.

試験例1〜3の場合と比較すると、実施例１の場合、すなわち、常法により製造した春雨を、着味液に浸漬した状態で加熱した後、水洗し、乾燥する方法によって製造された春雨は十分に味付けがされていることが判明した。また、これに伴い春雨の衝撃に対する強度、湯戻り時間においても他の場合と比べて優れていることが判明した。

Compared with the cases of Test Examples 1 to 3, in the case of Example 1, that is, vermicelli produced by a method in which vermicelli produced by a conventional method is heated in a state immersed in a seasoning liquid, and then washed and dried. Turned out to be well seasoned. As a result, it was also found that the strength against spring rain impact and the hot water return time were superior to those of other cases.

It is a perspective view photograph of the vermicelli by the manufacturing method in the case of heating for 3 minutes at 95 degreeC described in Example 1.

Claims (2)

A method for producing seasoned vermicelli comprising heating vermicelli produced by a conventional method in a state of being immersed in a seasoning liquid, followed by washing with water and drying. The method according to claim 1, wherein the seasoned vermicelli is instant vermicelli that can be eaten by pouring hot water.

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