JPH10295302A - How to cook fast-boiled pasta and noodles - Google Patents

Abstract

(57) [Summary] [Purpose] Package pasta such as spaghetti and macaroni, and half-boiled pasta or half-boiled noodles in which noodles such as udon and buckwheat are boiled for a short time, and circulate them in a chilled or frozen manner. An object of the present invention is to provide a method for cooking half-life pasta or half-life noodles that can be easily cooked by a microwave oven. SOLUTION: In heating and cooking half-pasta or half-life noodles, a method for cooking pasta or noodles is characterized in that water or an electrolyte substance is added to water and a dissolved aqueous solution coexists. Water or aqueous solution is poured into a heating container immediately before microwave heating, or solidified by freeze-solidifying water or aqueous solution or solidifying using an edible solidifying agent together with semi-fresh pasta or noodles in a packaging container, It is characterized by coexistence. By cooking in a microwave oven in the coexistence of water or an aqueous solution, half-pasta or half-noodles are heated and absorbed, and dried pasta, cooked pasta having the same excellent texture as directly boiled dry noodles, noodles Can be manufactured.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to an "aldente" which is obtained by cooking half-paste or half-noodles in a microwave oven for a short period of time and then directly boiling the dried pasta or noodles.
The present invention relates to a cooking method capable of obtaining a texture having a state of "stiffness" or "stiff".

[0002]

2. Description of the Related Art Pasta is obtained by kneading a mixture of wheat flour and water to form a hard dough, and extruding and molding it under high pressure using an extruder or the like. It is usually based on hard wheat flour durum semolina and may contain egg whites, milk and other ingredients. Pasta produced in this way is hard,
It is precisely molded. When cooking, it is said that it is most delicious to eat it in the so-called "Aldente" state, which is boiled so that the water content in the center is lower than the pasta surface and has a moisture gradient lower than that of the pasta. I have.

It is preferable to use dry pasta in order to create an al dente state, but it takes a long time to boil, and is not suitable for the case where simplicity and speed are required.

[0004] Several methods have been tried to give pasta an aldente condition and to improve the convenience and speed of cooking. For example, pasta noodles in which a V-cut is inserted along a noodle string of spaghetti and the like, and a method of rapidly freezing pasta boiled in al dente in advance have been proposed. However, even with a V-shaped cut, the easiness of short-time cooking like instant noodles cannot be expected. In addition, frozen pasta that has been completely boiled and then frozen has limitations in distribution and preservation, so that it is not yet widely used like instant noodles.

[0005] Various methods for producing noodles such as udon, soba, hiyamugi, kishimen, and Chinese noodles have also been proposed. There are known "semi-cooked noodles" in which raw noodles are boiled for a short time in advance, and those in which raw noodles and dry noodles are boiled in advance and refrigerated and frozen as "boiled noodles". However, the above semi-cooked noodles and boiled noodles have a reduced taste during distribution, and the noodle strings “grow” over time,
There was a problem that the texture deteriorated. This was the same for pasta.

As for noodles, various instant noodles are manufactured and sold. These instant noodles are produced by either frying (friing) raw noodles, or steaming and then drying. In all cases, when cooked, unlike the noodles boiled from dry noodles or raw noodles, the noodles are weak and have inferior texture.

[0007] In such a situation, it is possible to cook pasta or noodles in an al dente state or a stiff state simply by boiling with a relatively short boiling time of, for example, 3 minutes or less, or pouring and leaving hot water. A quick-boiled pasta or noodle which can be easily eaten, or a simple cooked pasta or noodle has been proposed. However, there is an increasing demand for instant pasta or noodles that can be easily cooked at home or at a convenience store or the like and can be heated and cooked in a microwave oven.

[0008]

Hitherto, pasta and noodles for microwave ovens have been heated in a microwave oven by adding or adding a sauce or the like to completely boiled "boiled noodles". In other words, it uses the function of the microwave oven just to warm it. Conventional microwave oven pasta and noodles are called “boiled noodles”
Since it is in a state, it extends during distribution and storage, and there is a disadvantage that stiffness disappears. Therefore, there has been a demand for the development of instant pasta and instant noodles that can be cooked in a “al dente” state or a “stiff” state similar to boiled dried pasta or dry noodles by heating in a microwave oven.

[0009]

SUMMARY OF THE INVENTION The present invention is characterized in that when microwaved heating frozen or refrigerated half-life pasta or half-life noodles in a microwave oven, water or an aqueous solution in which an electrolyte substance is dissolved are coexistent. Or, it relates to a simple method of cooking noodles.

[0010] The cooking method of the present invention is characterized in that, when a half-life pasta or half-life noodle is heated by a microwave oven, a predetermined amount of water or an aqueous solution in which an electrolyte substance is added to and dissolved in water is made to coexist. In this case, the coexisting water or aqueous solution is
It may be in a liquid state, or may be used in a state of being solidified by freezing or solidified by using an edible water solidifying agent.

When water or the above-mentioned aqueous solution is used in a liquid state, the amount of water sufficient to absorb half-life pasta or noodles;
Alternatively, a small container or sachet filled with an aqueous solution and sealed is attached to a container containing half-paste pasta, etc., and immediately before placing the half-paste or noodles in a microwave oven, the small container or sachet is broken and poured into the container. Can be achieved.

When used as a solid, water or an aqueous solution of an electrolyte substance is solidified with an edible solidifying agent, or the solidified solidified by freezing is previously stored in a container together with half-life pasta or noodles and cooked. Occasionally, the entire container may be microwave-heated in a microwave oven.

In the present invention, half-fresh pasta or half-fresh noodles can be chilled or frozen as required.

[0014] The half-pasta or noodles used in the present invention can be used as long as the half-dried noodles or half-dried noodles are boiled for a short period of time and the water content is 40-60%, preferably 50-58%. is there. However, Japanese Patent Application No. 8-869
Particularly preferred are fast-boiled pasta or fast-boiled noodles produced by the method disclosed in the specification of No. 6.

The present invention may be used with water alone, but when used as an aqueous solution in which a small amount of an edible electrolyte substance is dissolved, microwave absorption is good and the temperature rises quickly to speed up the generation of water vapor. be able to. Also, by selecting an appropriate electrolyte substance, for example, salt or the like, the cooked pasta or noodle can be seasoned.

The electrolyte substance usable in the present invention includes:
Inorganic acid salts such as sodium chloride, potassium chloride, sodium sulfate, etc., organic acid salts such as sodium citrate, sodium ascorbate, sodium glutamate, sodium inosinate, etc., organic acids such as citric acid, lactic acid, malic acid, and phosphoric acid And inorganic acids such as sulfuric acid.

The amount of the electrolyte substance to be used may be an amount which substantially increases microwave absorption, but is preferably 0.0
It is from 0.1 to 5% by weight, more preferably from 0.1 to 2% by weight. The water or the aqueous solution of the electrolyte substance of the present invention may be in a liquid state as described above, or may be previously placed in a container such as pasta which is frozen, solidified, and frozen and distributed.
Alternatively, an edible water-solidifying agent may be mixed with water or an aqueous solution to solidify the solid, and the solid may be placed in a container as it is or in a frozen state together with pasta or the like to be refrigerated or frozen and circulated.

The water solidifying agent that can be used in the present invention is not particularly limited as long as it is an edible substance such as agar, gelatin, carrageenan, guar gum, xanthan gum and the like, and can solidify water at normal temperature or under chilled or frozen circulation conditions. However, agar, gelatin or mixtures thereof,
Or mixtures of these with other edible solidifying agents are particularly preferred.

The amount of the solidifying agent varies depending on the type of the solidifying agent, but may be any amount that can sufficiently solidify water. Usually, it is 0.5-5 w / w%, preferably 1-3 w / w%, based on the amount of water. The solidified product using the solidifying agent may be made by any method. Usually, an appropriate amount of a solidifying agent is mixed with water and dissolved by heating to form a sufficiently aqueous solution of the solidifying agent, and then cooled and solidified.
Solidified material of appropriate size, for example, 0.1 to 3 cubic cm
It is convenient to use one crushed to a size.
This solidified product may be placed under a pasta or noodle mass in a container, or may be blended with pasta or noodle strings.

The amount of water or aqueous solution that coexists during microwave heating depends on the moisture content of the half-paste pasta or noodles, but after cooking in a microwave oven, the pasta or noodles have a moisture content of 57-65%, preferably 58-65%. The amount can be 63%, and usually 2 g per 150 g of half-paste pasta or noodles.
5 to 50 g, preferably 30 to 40 g.

If the ratio of the water or the aqueous solution is too low, the pasta or the noodles may not be sufficiently absorbed, and may be too hard. On the other hand, if the addition ratio is too high, the pasta or the noodles absorb water sufficiently, but there is a disadvantage that extra water remains.

The water or the aqueous solution of an electrolyte substance of the present invention, or a solidified product thereof, can be mixed with seasonings such as salt, sugar, acid, and alcohol, spices, coloring agents, and the like. In place of water, soup solutions (consomme, It is also possible to season and color the noodles and the like during cooking and water absorption using bonito dashi, rice cake, kelp soup and the like. Further, if necessary, food additives such as preservatives may be added.

The raw pasta or noodle of the present invention can be prepared by pouring water or an aqueous solution or blending the solidified product in a container as described above and then using a microwave (500 W) for 2 to 6 minutes, preferably 3 to 5 minutes. By heating for a minute, it is possible to obtain the same state of al dente or stiffness as when boiling dried pasta or dried noodles directly. The heating time in the case of being circulated in a frozen state must add the time required for thawing to the above-mentioned heating time.

The product of the present invention is usually filled with half-paste or noodles in a container made of a microwave resistant material for one serving,
A small container or small bag filled and sealed with water or an aqueous solution can be packaged together with pasta or the like, removed from the small container or small bag when heated, and poured into a container containing pasta or the like. When pouring into a container, it is preferable to sprinkle on pasta or the like.

The solid obtained by solidifying water or an aqueous solution is placed under pasta or noodles in a container or placed in a pasta or noodle mass and packed, cooled in a refrigerator and chilled. After distribution, or after packaging, the mixture is frozen in a freezer and distributed by freezing. Water or an aqueous solution can be frozen and solidified in advance and placed in a package for frozen distribution together with semi-pasta pasta and the like.

Further, another small container filled with a sauce or the like can be charged in the container. In this case, since the sauce needs to be heated, it is necessary to set the cooking time in the microwave oven longer accordingly.

According to the present invention, the moisture control of the pasta or the noodle is possible until immediately before the half-paste or the noodle is heated and cooked, so that the pasta or the noodle is not boiled and the water absorption unevenness does not occur. Aldente or stiffness is obtained as if dried noodles were directly boiled. Also, even in the case of chilled distribution, when using water or an aqueous solution as a solidified product, or when using water or an aqueous solution,
Since it is not brought into contact with pasta or the like until immediately before heating, it is possible to prevent the pasta or the noodles from absorbing extra moisture during distribution.

[0028]

EXAMPLES The present invention will be described in more detail with reference to Examples.

Example 1 Dry spaghetti made of durum semolina flour 1.8 mmφ (standard boiling time 10
Min .: Showa Sangyo) is boiled at 98 ° C. for 6 minutes to obtain a water content of 57.
% Of semi-span spaghetti was allowed to cool. Then
150 g of this half-lifed spaghetti was placed in a shallow round dish-shaped heat-resistant plastic container, covered, placed in a refrigerator, and stored overnight.

When the container was taken out, 30 g of water at room temperature was poured, put in a microwave oven of 500 W, and heated for 3 minutes. As a result, spaghetti was cooked almost in an aldente state, and almost no water remained in the container. .

[Example 2] As in Example 1, half-life spaghetti was easily prepared, placed in a similar container, covered, and stored in a refrigerator overnight.

When the container was taken out, 30 g of a 1% by weight saline solution was poured into the container, placed in a microwave oven of 500 W and heated for 2 minutes and 45 seconds, and the spaghetti was cooked almost in aldente state. Had little water left.

Example 3 Dried spaghetti made of durum semolina powder 1.8 mmφ (standard boiling time 10
Min .: Showa Sangyo) is boiled at 98 ° C. for 6 minutes to obtain a water content of 57.
% Of semi-span spaghetti was allowed to cool.

On the other hand, 30 g of a 1% by weight aqueous citric acid solution was frozen in a freezer. 150 g of the above-mentioned half-life spaghetti is put into a shallow circular dish-shaped heat-resistant plastic container, and further, a solidified product of a frozen citric acid aqueous solution is put in the container, sealed with a lid, and frozen in a freezer at -10 ° C. , Stored overnight.

When this container was taken out and placed in a 500 W microwave oven and heated for 6 minutes, the spaghetti was cooked almost in an aldente state, and almost no water remained in the container.

Example 4 A dried spaghetti made of durum semolina flour 1.8 mmφ (standard boiling time 10
Min .: Showa Sangyo) is boiled at 98 ° C. for 6 minutes to obtain a water content of 57.
% Of semi-span spaghetti was allowed to cool.

On the other hand, gelatin (R fine powder: manufactured by Nitta Gelatin Co., Ltd.) was added to water, stirred well, and heated to 90 ° C.
A 2% gelatin aqueous solution was prepared. This aqueous solution was cooled in a refrigerator and solidified.

A total of 30 g of the above-mentioned solidified gelatin product crushed to a size of about 1 cm ³ is placed in a heat-resistant plastic container in the shape of a circular dish with a shallow bottom, and then 150 g of the above-mentioned semi-raw spaghetti is placed thereon. And stored in the refrigerator overnight.

Put this container in a 500 W microwave oven,
After heating for 3 minutes, the spaghetti was cooked to almost al dente and little water remained in the container.

Example 5 Agar (Inagar T-1K) was used in place of gelatin and heated to boiling to produce a 2% aqueous agar solution. In the same manner as in Example 4, the solidified agar and the half-life spaghetti were packaged in a container, and stored overnight in a refrigerator.

When this container was placed in a 500 W microwave oven and heated for 3 minutes, the spaghetti was firm and stiff, almost in an aldente state, and almost no water remained. Example 6 Instead of gelatin, a 1: 1 (weight ratio) mixture of gelatin and carrageenan (carrageenin 1,000) was used and heated to 90-95 ° C., and a 2% gelatin / carrageenan aqueous solution was used. made. As in Example 4, the carrageenan solid and the half-life spaghetti were packaged in a container and stored overnight in a refrigerator.

When this container was placed in a 500 W microwave oven and heated for 3 minutes, the spaghetti had a slightly sticky surface, but had a firm and firm texture and was almost in an al dente state. Almost did not remain.

Example 7 This example shows the relationship between the amount of solidified gelatin added to semi-span spaghetti and the heating time in a microwave oven.

In the same manner as in Example 4, the dried spaghetti was boiled for a short time to prepare a half-life spaghetti (water content: 57%). A solidified gelatin (2% w / w) was prepared using gelatin in the same manner as in Example 4.

The solidified gelatin in the amount shown in the following table was placed in a dish-shaped plastic container, and 150 g of the above spaghetti was filled thereon. The water content of the cooked spaghetti was measured by heating in a 500 W microwave for a predetermined time, and the texture and taste were examined by a sensory test.

[0046]

[Table 1] From this test result, about 20 to 40 g, preferably about 30 g, of solidified gelatin per 150 g of semi-sparged spaghetti is used in a microwave oven of 500 W for 2 to 4 minutes, preferably about 3 to 30 g, depending on the water content after boiling. Minutes.

Example 8 The same dry spaghetti as in Example 4 was boiled at 98 ° C. for 5 minutes to obtain a half-life spaghetti having a water content of 55%, which was allowed to cool.

A total of 35 g of the solidified gelatin prepared in the same manner as in Example 4 crushed into a size of about 1 cm ³ was put into a heat-resistant plastic container having a shallow circular dish, and then 150 g of the above-mentioned semi-raw spaghetti was added. Put it on it, covered it, put it in the refrigerator and stored it overnight.

Put this container in a 500 W microwave oven,
After heating for 3 minutes, the spaghetti was cooked to almost al dente and little water remained in the container.

Example 9 In the same manner as in Example 4, half-spaghetti was prepared from dried spaghetti and allowed to cool.

On the other hand, a solidified gelatin product was prepared by using the kombu broth in place of the water of Example 4. About 1
A total of 35 g of the material crushed to a size of ³ cm3 was placed in a heat-resistant plastic container in the shape of a circular dish with a shallow bottom, and then 150 g of the above-mentioned half-life spaghetti was placed thereon, and then covered.
Stored overnight in refrigerator.

This container was placed in a 500 W microwave oven,
After heating for 3 minutes, the spaghetti was cooked to almost al dente and little water remained in the container. This spaghetti was very delicious because the noodles themselves were given the flavor of kelp.

[Example 10] In the same manner as in Example 4, a half-life spaghetti and a solidified gelatin were prepared.

A total of 35 g of the solidified gelatin product crushed to a size of about 1 cm ³ was placed in a shallow circular dish-shaped heat-resistant plastic container.
50g was put on it, covered, put in a -20 ° C freezer and frozen.

Put this container in a 500 W microwave oven,
After heating for 5 minutes, the spaghetti was cooked to almost al dente and little water remained in the container.

Example 11 Dry noodles, Shiratama udon (No. 14), were boiled at 98 ° C. for 8 minutes to obtain a half-life udon with a moisture content of 60%, which was cooled.

On the other hand, gelatin was added to water and stirred well,
The mixture was heated to 90 ° C to prepare a 2% gelatin aqueous solution. This aqueous solution was cooled and solidified in a refrigerator.

A total of 30 g of the above-mentioned solidified gelatin obtained by crushing the solidified gelatin into a size of about 1 cm ³ was placed in a heat-resistant plastic container having a circular dish shape with a shallow bottom.
Fifty grams were placed on it, capped and stored in the refrigerator overnight.

This container is placed in a 500 W microwave oven,
After heating for 3 minutes, the udon was almost cooked in a state where dried noodles were directly boiled, and almost no water remained in the container.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Masato Hoashi 7-14-13 Ginza, Chuo-ku, Tokyo Inside Kibun Foods Co., Ltd. (72) Inventor Hisashi Nozaki 7-14-13 Ginza, Chuo-ku, Tokyo No. Kibun Foods Co., Ltd.

Claims (7)

[Claims] 1. A method of cooking half-baked pasta or noodles having a water content of 40 to 60% by microwave heating and boiled pasta or noodles, wherein water is present at the time of heating. 2. The cooking method according to claim 1, wherein an electrolyte substance is added to the coexisting water. 3. The cooking method according to claim 1, wherein the coexisting water is solidified by an edible solidifying agent. 4. The cooking method according to claim 3, wherein the edible solidifying agent is selected from gelatin, agar, carrageenan, guar gum, xanthan gum or a mixture thereof. 5. The cooking method according to claim 1, wherein the coexisting water is frozen and solidified by freezing. 6. The cooking method according to claim 1, wherein the coexisting water is used in an amount of 25 to 50 g per 150 g of half-pasta or half-life noodles. 7. The half-paste or half-fresh noodles may be prepared by drying or drying wet pasta or noodles for a short time to form a denatured layer on the surface, and then immersing in water or spraying water to absorb water. The cooking method according to any one of claims 1 to 6, wherein the cooking method is manufactured by the following method.