Instant gelatin noodle and method for producing the same

Abstract

A process for producing instant bean-starch vermicelli (harusame) that is capable of suppressing not only dissolution during boiling but also elongation and swell after cooking, and that exhibits appropriate elasticity and gives firm palatability. This instant bean-starch vermicelli is produced from a mixed starch consisting of potato starch and mung bean starch as a raw material. In the mixed starch consisting of potato starch and mung bean starch, the content of potato starch is in the range of 30 to 70 wt.%. 0.25 to 5 wt.% of curdlan is added to the mixed starch. The resultant mixed starch is kneaded with water, and extruded into hot water through a die to thereby obtain linear noodles. The linear noodles are boiled with hot water, washed with water, and cooled. The thus cooled linear noodles are frozen in a freezer, thereafter thawed, cut into given lengths, weighed and dried by means of hot air.

Description

technical field

[0001] The invention relates to an instant vermicelli and a manufacturing method thereof. Background technique

[0002] As instant vermicelli and its manufacturing method, a method of kneading mung bean starch with water has been proposed in the past, extruding the reconciled mung bean starch from multiple nozzles into a thread, boiling the formed thread with hot water, and washing it with water. , freeze to form small hole, make it dry after thawing and make the instant vermicelli of instant vermicelli and manufacture method thereof. (For example, see Patent Document 1).

[0003] Patent Document 1: JP Unexamined Publication No. 2001-17105 Contents of the invention

[0004] The problem to be solved by the invention

[0005] Yet, exist in above-mentioned instant vermicelli, easily dissolve mung bean starch in the poaching operation, and the problem that the required time of immersion reduction is long.

[0006] The present invention is the invention comp...

Examples

Embodiment 1

[0025] 0.25% by weight of thermal gel was added to a mixture of 60% by weight of potato starch and 40% by weight of mung bean starch. At this time, a part of the mixed starch (for example, 10 parts by weight) is previously mixed with 100 parts by weight of water, and gelatinized by heating to prepare a carrier (career) paste. Add it to the remaining starch and knead it with a mixer to make the dough. Next, this green dough was extruded into hot water with an extruder using an extrusion die of 1.5 mmφ to form a thread. Next, the thread-shaped noodles are boiled in hot water at 98 to 100° C. for about 1 minute, pulled up, washed with water, and cooled. Next, hang the cooled noodles on a rod and freeze overnight in a freezer at -20°C. Next day, after thawing with water and cutting off by the length of about 15cm, measuring, drop into the instant vermicelli of drying with hot air (80 ℃) on the metal frame and obtain moisture content about 10% for 25 minutes.

[0026] As the the...

Embodiment 2

[0028] It carried out similarly to Example 1 except adding 0.5 weight% of thermogels to the mixture which mixed 40 weight% of mung bean starches in 60 weight% of potato starches.

Embodiment 3

[0030] It carried out similarly to Example 1 except having added 1 weight% of thermogels to the mixture which mixed 40 weight% of mung bean starches in 60 weight% of potato starches.

technical field

[0001] The invention relates to an instant vermicelli and a manufacturing method thereof. Background technique

[0002] As instant vermicelli and its manufacturing method, a method of kneading mung bean starch with water has been proposed in the past, extruding the reconciled mung bean starch from multiple nozzles into a thread, boiling the formed thread with hot water, and washing it with water. , freeze to form small hole, make it dry after thawing and make the instant vermicelli of instant vermicelli and manufacture method thereof. (For example, see Patent Document 1).

[0003] Patent Document 1: JP Unexamined Publication No. 2001-17105 Contents of the invention

[0004] The problem to be solved by the invention

[0005] Yet, exist in above-mentioned instant vermicelli, easily dissolve mung bean starch in the poaching operation, and the problem that the required time of immersion reduction is long.

[0006] The present invention is the invention comp...

Examples

Embodiment 1

[0025] 0.25% by weight of thermal gel was added to a mixture of 60% by weight of potato starch and 40% by weight of mung bean starch. At this time, a part of the mixed starch (for example, 10 parts by weight) is previously mixed with 100 parts by weight of water, and gelatinized by heating to prepare a carrier (career) paste. Add it to the remaining starch and knead it with a mixer to make the dough. Next, this green dough was extruded into hot water with an extruder using an extrusion die of 1.5 mmφ to form a thread. Next, the thread-shaped noodles are boiled in hot water at 98 to 100° C. for about 1 minute, pulled up, washed with water, and cooled. Next, hang the cooled noodles on a rod and freeze overnight in a freezer at -20°C. Next day, after thawing with water and cutting off by the length of about 15cm, measuring, drop into the instant vermicelli of drying with hot air (80 ℃) on the metal frame and obtain moisture content about 10% for 25 minutes.

[0026] As the the...

Embodiment 2

[0028] It carried out similarly to Example 1 except adding 0.5 weight% of thermogels to the mixture which mixed 40 weight% of mung bean starches in 60 weight% of potato starches.

Embodiment 3

[0030] It carried out similarly to Example 1 except having added 1 weight% of thermogels to the mixture which mixed 40 weight% of mung bean starches in 60 weight% of potato starches.

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