JP6465494B2 - Method for producing cooked noodles - Google Patents

Description

  The present invention relates to a packed cooked noodle provided at a convenience store or the like and a method for producing the same, and in particular, the noodle can be easily loosened even after a certain period of time and can be used for food without deterioration in texture. The present invention relates to cooked noodles and a method for producing the same.

  In packed cooked noodles provided at convenience stores and the like, they are usually eaten after a certain period of time has elapsed since manufacture. In this case, there is a problem that the noodles are not easily loosened, and the noodles are soft and the texture is deteriorated.

  In order to solve such problems, conventionally, “cold noodles and a method for producing the same” disclosed in Patent Document 1 are known.

  This `` cold noodles and method for producing the same '' disclosed in Patent Document 1 uses wheat flour as a raw material as a main raw material, and is mixed with etherified starch and alginic acid added thereto with mixing water, After extruding or kneading under vacuum to make a noodle string, the above problems are solved by boiling with calcium-containing boil so that the water content is slightly higher than that of general cooked noodles.

JP 2013-183688 A

However, “cold noodles and method for producing the same” disclosed in Patent Document 1
1) Use a blend of etherified starch and alginic acid 2) Boil with calcium in a boiled solution, and without these components, the noodles will become difficult to loosen over time, The noodles become soft and a satisfactory texture cannot be obtained.

  Therefore, the present invention provides a cooked noodle that has a simple configuration, can be easily loosened even after a lapse of a certain period of time, and can be used for food without deterioration in texture, and a method for producing the same. Objective.

In order to achieve the above object, the method for producing cooked noodles according to claim 1 is a method for producing cooked noodles that are sold at a convenience store or the like and eaten after a lapse of a certain period of time after being produced, and 30% or more a first step of mixing the kelp powder was triturated with predetermined particle size as polymeric state noodle material powder that contains the buckwheat is maintained, the in the first step The second step of producing noodle dough by adding kneading water to the noodle raw material powder mixed with sesame kelp powder, and the third step of producing noodles from the noodle dough produced in the second step When, characterized in that it comprises a fourth step of bring boiled the third step noodle been noodles, a fifth step of packs packed noodles raised boiled in the fourth step.

According to the present invention, there is provided a method for producing cooked noodles that are sold at a convenience store or the like and eaten after a lapse of a certain period of time since the manufacture, and the noodle raw material powder containing 30% or more buckwheat flour is highly effective. A first step of blending sesame kelp powder, which has been pulverized with a predetermined particle size so as to maintain a molecular state, and a noodle raw material powder blended with gagome kelp powder in the first step a second step of generating a noodle dough by adding mixing water, a third step of noodle noodles from the second dough produced in step, it is noodle in the third step noodle a fourth step of bring boiled, a fifth step of packing packed noodles raised boiled in the fourth step, since it is configured to include a even after the lapse of a predetermined time with a simple configuration, noodles It has the effect of being easily loosened and being able to eat without deteriorating the texture.

FIG. 1 is a flowchart for explaining an embodiment of a method for producing cooked noodles according to the present invention. FIG. 2 is a graph comparing fucoidan contents between gagome kelp and true kelp. FIG. 3: is the graph which compared the breaking strength with the normal mixing | blending with the case where a gagome kelp powder is mix | blended regarding the manufacturing method of the cooked noodle which concerns on a present Example. FIG. 4 is a graph comparing the number of loosenings of noodles in the case where the gagome kelp powder is blended with the normal blending, with regard to the method for producing cooked noodles according to this example.

  Hereinafter, embodiments for carrying out the present invention will be described in detail with reference to the accompanying drawings.

  In addition, in the Example shown below, since the soba noodles, such as a soba noodle, are assumed as cooking noodles, as "raw material powder", what contained 30% or more of soba flour was used. .

  By the way, in the method for producing cooked noodles of this embodiment, sesame kelp powder, which has not been conventionally used, is added to the noodle raw material powder.

  Gagome kelp is a kind of brown algae belonging to the genus Kombu family. Yes. Among them, the content of fucoidan in Gagome kelp is more than twice that of other kelp, for example, true kelp, as shown in FIG.

  This fucoidan is considered to function to maintain the ease of loosening and maintain the texture even after a certain period of time has elapsed since the noodles were produced.

FIG. 1 is a flowchart for explaining an embodiment of a method for producing cooked noodles according to the present invention.

  In this embodiment, first, gagome kelp powder is blended into the noodle raw material powder (step 101). Here, the gorme kelp powder used in this example is preferably powdered with a predetermined particle size so that the polymer state is maintained.

  Next, an appropriate amount of kneaded water is added to the noodle raw material powder containing the gagome kelp powder and kneaded to produce a noodle dough (step 102). A known noodle dough production apparatus can be used for producing this noodle dough.

  The noodle dough produced in step 102 is made using a known noodle production apparatus (step 103). Then, the produced noodles are boiled for a predetermined time (step 104) and packed in a desired pack (step 105), thereby completing the production of the cooked noodles.

  FIG. 3: is the graph which compared the breaking strength (hardness, stickiness) with the normal mixing | blending with respect to the cooking noodle which concerns on a present Example, and its manufacturing method, when a gagome kelp powder is mix | blended. In this comparison, the breaking strength (hardness, stickiness) of the noodles that have passed for one day after boiling the noodles is compared.

  As can be seen from FIG. 3, when noodle raw material powder is mixed with gagome kelp powder, the hardness and stickiness of the noodles are clearly maintained as compared with the normal compound without gagome kelp powder. It is understood that it is done.

  FIG. 4 is a graph comparing the number of times the noodles are unraveled between the case where the gagome kelp powder is blended and the case where the cooked noodles according to this example and the manufacturing method thereof are blended. In FIG. 4, after boiling the noodles, put the noodles that have passed one day into a tray and stir until the noodles are loosened.

  Here, when gagome kelp powder is blended, the noodles are loosened only by stirring the noodles about 10 times. However, in the case of normal blending, it is necessary to stir 14 times or more until the noodles are loosened.

  From the above considerations, when noodle raw material powder is mixed with gagome kelp powder to produce cooked noodles, the noodles are easily loosened and the texture is not deteriorated even after a certain period of time has passed since the cooked noodles were produced. It was confirmed that it can be used for.

It should be noted that the present invention is not limited to the above-described embodiments, and many modifications can be made by the ordinary creation ability of those skilled in the art within the scope of the technical idea of the present invention. For example, the present invention can be applied not only to soba noodles such as soba noodles but also to noodles such as pasta.

Claims (1)

A method for producing cooked noodles that are sold at convenience stores, etc.
A first step of blending sesame kelp powder pulverized with a predetermined particle size so as to maintain a polymer state in noodle raw material powder containing 30% or more buckwheat flour;
A second step of generating noodle dough by adding kneading water to the noodle raw material powder mixed with the gagome kelp powder in the first step ;
A third step of producing noodles from the noodle dough produced in the second step ;
A fourth step of boiling the noodles produced in the third step ;
A fifth step of packing the noodles boiled in the fourth step ;
A method for producing cooked noodles, comprising: