JPH0560346B2 - - Google Patents
Info
- Publication number
- JPH0560346B2 JPH0560346B2 JP61223765A JP22376586A JPH0560346B2 JP H0560346 B2 JPH0560346 B2 JP H0560346B2 JP 61223765 A JP61223765 A JP 61223765A JP 22376586 A JP22376586 A JP 22376586A JP H0560346 B2 JPH0560346 B2 JP H0560346B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- odamakimushi
- weight
- cooked
- udon
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000012149 noodles Nutrition 0.000 claims description 72
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 235000014103 egg white Nutrition 0.000 claims description 13
- 210000000969 egg white Anatomy 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 13
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 10
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 10
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 8
- 108010000912 Egg Proteins Proteins 0.000 claims description 8
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 5
- 239000001569 carbon dioxide Substances 0.000 claims description 5
- 229910052757 nitrogen Inorganic materials 0.000 claims description 5
- 238000009835 boiling Methods 0.000 description 14
- 238000005057 refrigeration Methods 0.000 description 12
- 238000003860 storage Methods 0.000 description 10
- 235000013601 eggs Nutrition 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 7
- 235000014347 soups Nutrition 0.000 description 6
- 235000011201 Ginkgo Nutrition 0.000 description 5
- 241000218628 Ginkgo Species 0.000 description 5
- 235000008100 Ginkgo biloba Nutrition 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 241000512259 Ascophyllum nodosum Species 0.000 description 4
- 241000269851 Sarda sarda Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 3
- 235000017491 Bambusa tulda Nutrition 0.000 description 3
- 241001330002 Bambuseae Species 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 3
- 239000011425 bamboo Substances 0.000 description 3
- 238000005422 blasting Methods 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 241000205585 Aquilegia canadensis Species 0.000 description 2
- 241000252099 Conger myriaster Species 0.000 description 2
- 241000234435 Lilium Species 0.000 description 2
- 230000000903 blocking effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 244000146493 Cryptotaenia japonica Species 0.000 description 1
- 235000004035 Cryptotaenia japonica Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は冷蔵又は冷凍のような低温貯蔵ができ
る調理済みの小田巻蒸に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to cooked Odamakimushi which can be stored at low temperatures such as refrigerated or frozen.
小田巻蒸は茶碗等の容器に入れたうどんにカマ
ボコ、ユリ、ミツバ、ギンナン、ウナギ又はアナ
ゴの蒲焼等の具を好みにしたがつて適宜加え、清
汁でといた卵を入れて、卵の熟するまで蒸したも
のをいう。
Odamakimushi is made by adding toppings such as kamaboko, lily, mitsuba, ginkgo, eel, or conger eel kabayaki to your taste to udon noodles in a container such as a bowl, and then adding an egg that has been soaked in clear juice and allowing the egg to ripen. Steamed food until cooked.
すなわち一言でいえば、うどんの入つた茶碗蒸
ともいうべきものであり、うどん料理の１種とし
て親しまれている食べ物である。 In other words, it can be called chawanmushi with udon noodles, and is a popular type of udon dish.
この小田巻蒸は、いわゆるできたてを食べるも
のであり、調理した後長時間置いておくと、うど
んが周囲のドリツプを吸収し、伸びて食味が低下
するばかりでなく、ついにはうどんがぐちやぐち
やに壊れて食するに値しないものになつてしまう
という問題があつた。即ち、従来の小田巻蒸は貯
蔵のきかない食べ物であつた。 This Odamakimushi is meant to be eaten freshly made, and if you leave it for a long time after cooking, the udon will absorb the surrounding drippings, stretch, and not only will the flavor deteriorate, but the udon will eventually become soggy. There was a problem that Yaguchiya would break down and become unfit to eat. In other words, conventional Odamakimushi was a food that could not be stored.
一方、小田巻蒸を作るにはかなりの手間と時間
がかかるものであり、あたためるだけで簡単に食
することの出来る食べ物にすることが料理の省力
化或いは外食産業の面から望まれていた。 On the other hand, it takes a considerable amount of time and effort to make Odamakimushi, and it has been desired to make it into a food that can be easily eaten by simply heating it, from the viewpoint of saving labor in cooking and for the restaurant industry.
したがつて、本発明の目的は調理済みであつて
しかも貯蔵性がよく、輸送、販売にも便利で食べ
たいときに手軽に食することができる小田巻蒸を
提供するところにあり、これを達成するためには
前記の従来のうどんが持つ問題点、即ち周囲のド
リツプを吸収し、伸び、ついにはぐちやぐちやに
なつてしまうという問題点を解決する必要があつ
た。
Therefore, an object of the present invention is to provide Odamaki-mushi that is already cooked, has good storage stability, is convenient for transportation and sale, and can be easily eaten whenever desired. In order to achieve this, it was necessary to solve the problems of the conventional udon mentioned above, namely that it absorbs surrounding drippings, stretches, and eventually becomes chewy and chewy.
本発明者等は上記の問題点を解決すべく、鋭意
研究の結果、先に本発明者の一人が発明した冷蔵
保存に安定な半調理麺（特願昭59−115813号）の
うち、特定のものを用いることによつてこれを解
決し得ることを見出し、本発明に到達した。
In order to solve the above-mentioned problems, the present inventors conducted intensive research and found that among the semi-cooked noodles that were previously invented by one of the present inventors and are stable in refrigerated storage (Japanese Patent Application No. 115813/1982), It was discovered that this problem could be solved by using the following, and the present invention was achieved.
すなわち、本発明は小麦粉に対して15〜55重量
％の卵白が配合された生麺を短時間加熱処理して
得た水分含量58％以下の半調理麺を用いて調理し
た低温貯蔵可能な小田巻蒸を提供するものであ
る。 That is, the present invention provides Oda noodles that can be stored at low temperatures and are prepared using semi-cooked noodles with a water content of 58% or less obtained by heating raw noodles containing 15 to 55% by weight of egg white to wheat flour for a short time. It provides makimushi.
以下本発明を詳細に説明する。 The present invention will be explained in detail below.
本発明で用いる生麺は従来知られている方法で
製造されたものを用いることができるが、好まし
くは小麦粉100重量部に対して水15〜55重量部、
食塩１〜３重量部を加えて混捏し、公知の圧延式
製麺法又は押出成形による製麺法によつて製造し
た緻密な構造を持つた麺であつて、且つ、水のか
わりに卵白を小麦粉に対して15〜55重量％の範囲
で置きかえると更に保存性の優れた腰のある特に
好ましい麺が得られる。 The raw noodles used in the present invention can be those produced by conventionally known methods, but preferably 15 to 55 parts by weight of water per 100 parts by weight of wheat flour,
Noodles with a dense structure made by adding 1 to 3 parts by weight of common salt and kneading them using a known rolling noodle making method or extrusion noodle making method, and containing egg white instead of water. If it is substituted in a range of 15 to 55% by weight based on wheat flour, particularly preferable noodles with even better shelf life and firmness can be obtained.
本発明で用いられる麺は上記の生麺を短時間加
熱処理した半調理麺であり、この点が本発明の特
徴の一つとなつている。即ち、上記した特定の卵
白入りの生麺を短時間加熱処理、例えばボイルし
直ちに急冷して得た本発明の半調理麺は、その水
分含有量が一定量以下に抑えられ調理中又は貯蔵
中に周囲のドリツプを吸収しても、まだ外側に対
し中心部の方が水分が低く、生麺を茹であげた直
後と同様の食感を与えることができるからであ
る。 The noodles used in the present invention are semi-cooked noodles obtained by heating the raw noodles described above for a short time, and this point is one of the characteristics of the present invention. That is, the semi-cooked noodles of the present invention obtained by subjecting the above-mentioned specific egg white-containing raw noodles to a short-time heat treatment, for example, boiling and immediately quenching, have a moisture content that is suppressed to a certain level or less during cooking or storage. This is because even if the surrounding drippings are absorbed, the moisture content in the center is still lower than that on the outside, giving the noodles the same texture as freshly boiled noodles.
本発明はこれを利用して低温貯蔵が可能な小田
巻蒸を具体化することに成功したのである。 The present invention has successfully utilized this to materialize Odamakimushi that can be stored at low temperatures.
なお、凍結すると水分の移行がさらに阻止さ
れ、より貯蔵安定性の優れた小田巻蒸が得られ
る。 Furthermore, when frozen, the migration of moisture is further inhibited, and Odamakimushi with even better storage stability can be obtained.
本発明の短時間処理とは10秒〜３分間、好まし
くは10秒〜２分間の処理をいう。又、加熱処理は
熱湯及／又は蒸煮等によつて行う。 The short-time treatment of the present invention refers to treatment for 10 seconds to 3 minutes, preferably 10 seconds to 2 minutes. Further, the heat treatment is performed using boiling water and/or steaming.
短時間加熱処理によつてコントロールする麺中
の水分含量は58％以下にする必要がある。これ以
上水分があると本発明の目的である貯蔵可能な小
田巻蒸の麺になり難い。又、水分をこれ以下に押
さえることにより麺線のブロツキングも同時に防
止できる。 The moisture content in the noodles, which is controlled by short-term heat treatment, must be 58% or less. If there is more water than this, it will be difficult to obtain storable Odamaki-mushi noodles, which is the object of the present invention. In addition, by controlling the water content below this level, blocking of the noodle strings can be prevented at the same time.
本発明の小田巻蒸に入れる具は、通常小田巻蒸
に用いられる具、例えばエビ、カニ、鶏ササミ、
椎茸、筍、銀杏、ミツバ、ユリ、クワイ、ウナギ
又はアナゴの蒲焼等から適宜選択して用いればよ
い。 The ingredients to be added to the Odamakimushi of the present invention include ingredients normally used for Odamakimushi, such as shrimp, crab, chicken fillet, etc.
It may be used by appropriately selecting from among shiitake mushrooms, bamboo shoots, ginkgo nuts, honeysuckle, lily, mulberry, eel, broiled conger eel, and the like.
本発明の小田巻蒸を調理するには、上記によつ
て調製した半調理麺を茶碗の様な容器に充填した
後、ダシ汁と全卵液を加え、具を入れてトツプシ
ールした後、湯中等で加熱して卵を固まらせた
後、冷却することによつて行う。 To cook the Odamakimushi of the present invention, fill the semi-cooked noodles prepared above in a bowl-like container, add dashi soup and whole egg liquid, add the ingredients, seal the top, and then boil the noodles. This is done by heating the egg at medium temperature to harden it and then cooling it.
ここでダシ汁は昆布とカツオのダシ汁に醤油を
配合したものが好ましい。又、濃縮ダシを希釈し
て用いてもよく、市販品を用いてもよい。 Here, the dashi soup is preferably a mixture of kelp and bonito soup with soy sauce. Further, the concentrated stock may be diluted and used, or a commercially available product may be used.
調理に要する時間、温度は50〜75分で80〜90℃
がよい。 Cooking time and temperature are 80-90℃ for 50-75 minutes.
Good.
調理された小田巻蒸は、次に冷却を行う。 The cooked Odamakimushi is then cooled.
この場合、冷蔵貯蔵にするなら、約−10℃のエ
アーブラストで中心温度が５℃以下になるまで冷
却するか、或いは約５℃のチラー水中で中心温度
が10℃以下になるまで冷却した後、冷蔵するのが
よい。 In this case, if you want to store it in a refrigerator, you can either cool it with air blast at about -10℃ until the center temperature drops to below 5℃, or cool it in chiller water at about 5℃ until the center temperature drops to below 10℃. , best to refrigerate.
一方、冷凍貯蔵する場合には、上記した条件で
冷却した後、液体窒素又は液化炭酸ガスで急速凍
結することによつて行われる。なお、冷凍した場
合は１ケ月後でも麺の食感はほとんど変化がなか
つた。 On the other hand, when storing frozen, it is carried out by cooling under the above conditions and then rapidly freezing with liquid nitrogen or liquefied carbon dioxide. Furthermore, when frozen, the texture of the noodles remained almost unchanged even after one month.
低温貯蔵しておいた本発明の小田巻蒸を食べる
場合は、冷蔵貯蔵しておいたものについては
容器を15分間程度熱湯で温めて食べるか、
容器ごと蒸器に入れ、約18分蒸して食べる
か、
容器ごと電子レンジに入れ１〜２分加熱して
食べればよい。 If you want to eat Odamakimushi of the present invention that has been stored at a low temperature, if it has been stored in a refrigerator, warm the container in boiling water for about 15 minutes before eating, or put the whole container in a steamer and steam it for about 18 minutes before eating. Alternatively, you can put the entire container in the microwave and heat it for 1 to 2 minutes before eating.
又、冷凍保存したものについては、20分間程度
熱湯中で加熱するか、又は約25分間蒸器で加熱す
れば食べられる。 Also, frozen foods can be eaten by heating them in boiling water for about 20 minutes or in a steamer for about 25 minutes.
以下本発明を実施例で具体的に説明する。 The present invention will be specifically explained below with reference to Examples.
参考例 １
小麦粉100重量部に対し、水38重量部、食塩１
重量部を配合し、常法により麺帯とした後、切刃
＃８で、3.8mm／3.3mmの太さの生うどんを得た。
これを45秒ボイルした後、30秒間水冷して半調理
麺を調製した。Reference example 1 100 parts by weight of wheat flour, 38 parts by weight of water, 1 part by weight of salt
After blending parts by weight and making noodle strips by a conventional method, fresh udon noodles with a thickness of 3.8 mm/3.3 mm were obtained using a cutting blade #8.
This was boiled for 45 seconds and then cooled in water for 30 seconds to prepare semi-cooked noodles.
次にこの半調理麺20ｇを容器に充填し、カツ
オ、コンブを煮沸して得た液を濾過し、醤油で下
味を付けたダシ汁３重量部に対し、全卵液１重量
部の割合で混合した液100ｇを加え、更にエビ、
ギンナン、筍等から適宜選択した具を充填する。
充填の完了した容器はトツプシールをした後80℃
の湯中で70分間加熱し、次いで冷却することによ
り、小田巻蒸を得た。 Next, fill a container with 20g of these semi-cooked noodles, filter the liquid obtained by boiling the bonito and kelp, and add 1 part by weight of whole egg liquid to 3 parts by weight of dashi soup seasoned with soy sauce. Add 100g of the mixed liquid, then add shrimp,
Fill with ingredients selected from ginkgo nuts, bamboo shoots, etc.
Filled containers are top-sealed and heated to 80°C.
Odamakimushi was obtained by heating in hot water for 70 minutes and then cooling.
この小田巻蒸を−10℃のエアーブラストで中心
温度が５℃以下になるまで冷却した後、冷蔵し
た。冷蔵保存10日後、容器ごと15分熱湯で温め試
食したところ、中のうどんはブロツキングもせ
ず、しつかりした腰のある良好なうどんの食感を
保持していた。 This Odamakimushi was cooled by air blasting at -10°C until the center temperature became 5°C or less, and then refrigerated. After 10 days of refrigerated storage, I heated the whole container in boiling water for 15 minutes and tried it. The udon noodles inside did not block and had a firm, chewy texture.
又、上記の冷蔵のために冷却した小田巻蒸をさ
らに液体窒素を用いて急速凍結し、冷凍貯蔵した
ものについては、１ケ月後取り出し、20分間熱湯
中で加熱し試食した結果、上記の冷蔵貯蔵のもの
より更に一段と、中のうどんはしつかりとし、弾
力もあり優れた食感を保持していた。 In addition, the Odamaki-mushi that had been cooled for refrigeration as described above was further rapidly frozen using liquid nitrogen, and the ones that had been stored frozen were taken out after one month, heated in boiling water for 20 minutes, and tasted. The udon noodles inside were firmer, more elastic, and had an excellent texture, even more so than those in storage.
参考例 ２
小麦粉100重量部に対し、水35重量部、食塩１
重量部を配合し、実施例１と同様にして生うどん
を得た。これを45秒ボイルした後、30秒間水冷し
て半調理麺を調製した。Reference example 2 100 parts by weight of wheat flour, 35 parts by weight of water, 1 part by weight of salt
Parts by weight were blended and raw udon noodles were obtained in the same manner as in Example 1. This was boiled for 45 seconds and then cooled in water for 30 seconds to prepare semi-cooked noodles.
次にこの半調理麺を実施例１と同様にして調理
して小田巻蒸を得た。 Next, the semi-cooked noodles were cooked in the same manner as in Example 1 to obtain Odamakimushi.
この小田巻蒸を５℃のチラー水中で中心温度が
10℃以下になるまで冷却し冷蔵した。 This Odamakimushi is placed in chiller water at 5℃ so that the center temperature is
It was cooled to below 10°C and refrigerated.
冷蔵10日後、容器ごと電子レンジに入れて１〜
２分加熱し、試食してみたところ、中のうどんは
ブロツキングも起こさず、且つしつかりしたうど
んの食感を持つていた。 After 10 days of refrigeration, put the whole container in the microwave for 1~
When I heated it for 2 minutes and tried it, I found that the udon inside did not cause any blotting and had a firm udon texture.
又、冷蔵のために冷却した上記の小田巻蒸を液
化炭酸ガスで急速凍結せしめ、冷凍したものにつ
いては、１ケ月後該小田巻蒸を25分間蒸器で加熱
し試食した結果、上記の冷蔵貯蔵のものよりさら
に優れたうどんの食感（弾力性、滑らかさ、等）
を有していることが確認された。 In addition, for the above-mentioned Odamaki-mushi that had been cooled for refrigeration, it was rapidly frozen with liquefied carbon dioxide gas, and after one month, the Odamaki-mushi was heated in a steamer for 25 minutes and tasted. Udon texture (elasticity, smoothness, etc.) that is even better than that of udon noodles
It was confirmed that it has.
参考例 ３
小麦粉100重量部に対し、水45重量部、食塩２
重量部を配合した他は実施例１と同様に実施し、
小田巻蒸を得た。Reference example 3 100 parts by weight of wheat flour, 45 parts by weight of water, 2 parts by weight of salt
The same procedure as in Example 1 was carried out except that the parts by weight were blended,
I got Odamakimushi.
この小田巻蒸を実施例１と同様に冷蔵、又は冷
凍し、夫々冷蔵10日後、及び冷凍１ケ月後に加熱
し試食した結果も実施例１と同一のよい結果が得
られた。 This Odamakimushi was refrigerated or frozen in the same manner as in Example 1, heated and tasted 10 days after refrigeration and 1 month after freezing, respectively, and the same good results as in Example 1 were obtained.
実施例 １
小麦粉100重量部に対し、卵白45重量部、食塩
１重量部を配合し、常法により麺帯とした後、切
刃＃８で3.8mm／3.3mmの太さの生うどんを得た。
これを１分間ボイルした後、30秒間水冷して半調
理麺を調製した。Example 1 100 parts by weight of wheat flour, 45 parts by weight of egg whites, and 1 part by weight of salt were mixed into noodle strips using a conventional method, and fresh udon noodles with a thickness of 3.8 mm/3.3 mm were obtained using cutting blade #8. Ta.
This was boiled for 1 minute and then cooled in water for 30 seconds to prepare semi-cooked noodles.
次にこの半調理麺20ｇを容器に充填し、カツ
オ、コンブを煮沸して得た液を濾過し、醤油で下
味を付けたダシ汁３重量部に対し、全卵液１重量
部の割合で混合した液100ｇを加え、更にエビ、
ギンナン、筍等から適宜選択した具を充填する。
充填の完了した容器はトツプシールをした後80℃
の湯中で70分間加熱し、次いで冷却することによ
り、小田巻蒸を得た。 Next, fill a container with 20g of these semi-cooked noodles, filter the liquid obtained by boiling the bonito and kelp, and add 1 part by weight of whole egg liquid to 3 parts by weight of dashi soup seasoned with soy sauce. Add 100g of the mixed liquid, then add shrimp,
Fill with ingredients selected from ginkgo nuts, bamboo shoots, etc.
Filled containers are top-sealed and heated to 80℃.
Odamakimushi was obtained by heating in hot water for 70 minutes and then cooling.
この小田巻蒸を−10℃のエアーブラストで中心
温度が５℃以下になるまで冷却した後冷蔵した。
冷蔵保存10日後、容器ごと15分熱湯で温め試食し
たところ、中のうどんは卵白の入つていないうど
んよりも更に一段と効果の優れた、即ちブロツキ
ングがなく、しつかりした腰のある良好なうどん
の食感を保持していた。又、上記の冷蔵のために
冷却した小田巻蒸をさらに液化窒素を用いて急速
凍結し、冷凍貯蔵したものについては、１ケ月後
取り出し20分間熱湯中で加熱し、試食した結果、
上記の冷蔵貯蔵のものより、更に中のうどんはし
つかりとし弾力もあり優れた食感を保持してい
た。 This Odamakimushi was cooled by air blasting at -10°C until the center temperature became 5°C or less, and then refrigerated.
After 10 days of refrigerated storage, I heated the whole container in boiling water for 15 minutes and tasted it. The udon inside was even better than udon without egg whites. In other words, it had no blotting and was firm and chewy. It retained its texture. In addition, the Odamakimushi that had been cooled for refrigeration was further rapidly frozen using liquefied nitrogen, and those that had been stored frozen were taken out after one month and heated in boiling water for 20 minutes, and then tasted.
The udon noodles inside were firmer and had more elasticity, and retained an excellent texture than those stored in the refrigerator.
実施例 ２
小麦粉100重量部に対し、卵白15重量部、水20
重量部、食塩２重量部を配合し、常法により麺帯
とした後、切刃＃８で3.8mm／3.3mmの太さの生う
どんを得た。これを１分間ボイルした後、30秒間
水冷して半調理麺を調製した。Example 2 100 parts by weight of wheat flour, 15 parts by weight of egg white, 20 parts by weight of water
Parts by weight and 2 parts by weight of common salt were blended and made into noodle strips using a conventional method. Fresh udon noodles with a thickness of 3.8 mm/3.3 mm were obtained using cutting blade #8. This was boiled for 1 minute and then cooled in water for 30 seconds to prepare semi-cooked noodles.
次にこの半調理麺20ｇを容器に充填し、カツ
オ、コンブを煮沸して得た液を濾過し、醤油で下
味を付けたダシ汁３重量部に対し、全卵液１重量
部の割合で混合した液100ｇを加え、さらにカニ、
ギンナン、ミツバからなる具を充填する。 Next, fill a container with 20g of these semi-cooked noodles, filter the liquid obtained by boiling the bonito and kelp, and add 1 part by weight of whole egg liquid to 3 parts by weight of dashi soup seasoned with soy sauce. Add 100g of the mixed liquid and add crab,
Fill with fillings consisting of ginkgo nuts and honeysuckle.
充填の完了した容器はトツプシールをした後80
℃の湯中で70分間加熱し、次いで冷却することに
より、小田巻蒸を得た。 After filling the container and sealing the top, 80
Odamakimushi was obtained by heating in hot water at ℃ for 70 minutes and then cooling.
この小田巻蒸を−10℃のエアーブラストで中心
温度が５℃以下になるまで冷却した後冷蔵した。
冷蔵保存10日後、容器ごと15分間熱湯で温め試食
したところ、中のうどんは卵白の入つていないう
どんよりもさらブロツキングもせず、しつかりし
た腰のある良好なうどんの食感を保持していた。 This Odamakimushi was cooled by air blasting at -10°C until the center temperature became 5°C or less, and then refrigerated.
After 10 days of refrigerated storage, I heated the container in boiling water for 15 minutes and tried it. The udon noodles inside were less brittle than udon noodles without egg whites, and maintained a firm, chewy udon texture. Ta.
又、上記の冷蔵のために冷却した小田巻蒸をさ
らに液化窒素を用いて急速凍結し、冷凍貯蔵した
ものについては、１ケ月後取り出し20分間熱湯中
で加熱し、試食してみたところ、上記の冷蔵貯蔵
のものより更に一段と中のうどんはしつかりとし
弾力もあり優れた食感を保持していた。 In addition, the Odamakimushi that had been cooled for refrigeration as described above was further rapidly frozen using liquefied nitrogen, and the frozen storage was taken out after one month and heated in boiling water for 20 minutes, and then tasted. The udon inside was even firmer and had more elasticity, retaining an excellent texture than those stored in the refrigerator.
実施例 ３
小麦粉100重量部に対し、卵白30重量部、水15
重量部、食塩１重量部を配合し、実施例１と同様
にして生うどんを得た。これを１分間ボイルした
後、30秒間水冷して半調理麺を調製した。Example 3 100 parts by weight of wheat flour, 30 parts by weight of egg white, 15 parts by weight of water
parts by weight, and 1 part by weight of common salt were added, and fresh udon noodles were obtained in the same manner as in Example 1. This was boiled for 1 minute and then cooled in water for 30 seconds to prepare semi-cooked noodles.
次にこの半調理麺を実施例１と同様にして調理
して小田巻蒸を得た。 Next, the semi-cooked noodles were cooked in the same manner as in Example 1 to obtain Odamakimushi.
この小田巻蒸を５℃のチラー水中で中心温度が
10℃以下になるまで冷却し冷蔵した。 This Odamakimushi is placed in chiller water at 5℃ so that the center temperature is
It was cooled to below 10°C and refrigerated.
冷蔵10日後、容器ごと電子レンジにいれて１〜
２分加熱し、試食したところ、中のうどんは卵白
の入つていないうどんよりも、さらブロツキング
も起こさず、且つしつかりしたうどんの食感を持
つていた。 After 10 days of refrigeration, put the whole container in the microwave for 1~
When I heated it for 2 minutes and tried it, I found that the udon noodles inside had a firmer texture than udon noodles without egg whites, without causing any blotting.
又、冷蔵のために冷却した上記の小田巻蒸を液
化炭酸ガスで急速凍結せしめ、冷凍したものにつ
いては、１ケ月後、該小田巻蒸を25分間蒸器で加
熱し試食した結果、上記の冷蔵貯蔵のものよりさ
らに優れたうどんの食感（弾力性、滑らかさ、
等）を有していることが確認された。 In addition, the above-mentioned Odamakimushi that had been cooled for refrigeration was quickly frozen with liquefied carbon dioxide gas, and after one month, the Odamakimushi was heated in a steamer for 25 minutes and tasted. The texture of the udon noodles is even better than that of the stored ones (elasticity, smoothness,
etc.).
実施例 ４
小麦粉100重量部に対し、卵白40重量部、水15
重量部、食塩２重量部を配合し、実施例１と同様
にして生うどんを得た。これを１分間ボイルした
後、30秒間水冷して半調理麺を調製した。Example 4 100 parts by weight of wheat flour, 40 parts by weight of egg white, 15 parts by weight of water
parts by weight and 2 parts by weight of common salt were added, and fresh udon noodles were obtained in the same manner as in Example 1. This was boiled for 1 minute and then cooled in water for 30 seconds to prepare semi-cooked noodles.
次にこの半調理麺を実施例１と同様にして調理
して小田巻蒸を得た。 Next, the semi-cooked noodles were cooked in the same manner as in Example 1 to obtain Odamakimushi.
この小田巻蒸を５℃のチラー水中で中心温度が
10℃以下になるまで冷却し冷蔵した。 This Odamakimushi is placed in chiller water at 5℃ so that the center temperature is
It was cooled to below 10°C and refrigerated.
冷蔵10日後、容器ごと電子レンジにいれて１〜
２分加熱し、試食したところ、中のうどんは卵白
の入つていないうどんよりも、さらブロツキング
も起こさず、且つしつかりしたうどんの食感を持
つていた。 After 10 days of refrigeration, put the whole container in the microwave for 1~
When I heated it for 2 minutes and tried it, I found that the udon noodles inside had a firmer texture than udon noodles without egg whites, without causing any blotting.
又、冷蔵のために冷却した上記の小田巻蒸を液
化炭酸ガスで急速凍結せしめ、冷凍したものにつ
いては、１ケ月後に該小田巻蒸を25分間蒸器で加
熱し試食してみたところ、上記の冷蔵貯蔵のもの
よりさらに優れたうどんの食感（弾力性、滑らか
さ、等）を有していることが確認された。 In addition, the above-mentioned Odamakimushi that had been cooled for refrigeration was quickly frozen with liquefied carbon dioxide gas, and after one month, the Odamakimushi was heated in a steamer for 25 minutes and tasted. It was confirmed that the texture (elasticity, smoothness, etc.) of the udon noodles was even better than that of the udon noodles stored in the refrigerator.
実施例 ５
小麦粉100重量部に対し、卵白27重量部を配合
した生地をパスタマシーン（伊国SAIMA社製）
により、直径1.9mmに押し出し成形し、スパゲツ
テイ状の麺を得た。この麺20ｇを１分間ボイルし
た後30秒間水冷して半調理麺を調製した。以下実
施例１と同様にして小田巻蒸を作り冷蔵、冷凍
し、試食したところ中の麺は実施例１と同様の優
れた食感の麺であつた。Example 5 A dough made by mixing 27 parts by weight of egg white with 100 parts by weight of wheat flour was made using a pasta machine (manufactured by SAIMA, Italy).
The noodles were extruded to a diameter of 1.9 mm to obtain spaghetti-like noodles. 20 g of these noodles were boiled for 1 minute and then cooled in water for 30 seconds to prepare semi-cooked noodles. Thereafter, Odamakimushi was made in the same manner as in Example 1, refrigerated and frozen, and when tasted, the noodles had the same excellent texture as in Example 1.
比較例 １〜３
１ 本発明の特徴である特定の半調理麺のかわり
に市販の茹でうどんを用いた他は実施例１と同
様にして小田巻蒸をつくつた。Comparative Examples 1 to 3 1 Odamakimushi was prepared in the same manner as in Example 1, except that commercially available boiled udon noodles were used instead of the specific semi-cooked noodles that are a feature of the present invention.
貯蔵条件等全て実施例１と同一条件にて実施
し、試食（冷蔵10日後、冷凍１ケ月後）したと
ころ中のうどんは箸でつかめずべたべたの状態
であり、時間の経過と共にノリ状になつてしま
つた。 All of the storage conditions were the same as in Example 1, and when I tasted the noodles (after 10 days of refrigeration and 1 month of freezing), I found that the udon inside was sticky and could not be grasped with chopsticks, and it became glue-like over time. It was.
２ 同じく、生うどんをそのまま用いた他は全て
実施例１と同一条件下で実施し、試食したとこ
ろ、麺線どうしが付着し、ブロツキングを起こ
すとともに、うどんが完全にもどらず、茹であ
げの食感とは全く異なつたボソボソの、いわゆ
る生の感じが残つた著しく劣る食感のものであ
つた。2 In the same way, raw udon noodles were used as they were, but everything was carried out under the same conditions as in Example 1, and when the sample was tasted, the noodle strings stuck to each other, causing blocking, and the udon noodles did not return to their original form, making it difficult to eat after boiling. It had a very poor texture, with a crumbly, so-called raw feeling that was completely different from the texture.
３ 又、乾麺をそのまま或いはブランチングして
用いた他は実施例１と同様にして実施し、試食
した結果は、共にうどんがもどらず、ゴリゴ
リ、バリバリの極めて不良な食感でしかなかつ
た。3. In addition, the test was carried out in the same manner as in Example 1 except that the dried noodles were used as they were or after blanching, and the results of the tasting were that the udon did not return to its original form and had a very poor texture of being gritty and crunchy.
本発明の小田巻蒸は、従来存在しなかつた冷
蔵、冷凍のよう低温貯蔵の出来る調理済みの新規
な小田巻蒸であつて、調理過程の繁雑さ、労力、
時間を大巾に合理化でき、食べたいときに簡便に
食べられるという優れた効果を発揮するととも
に、流通、販売にも便利になつたため、小田巻蒸
の需要が一段と拡大することが期待される。
The Odamakimushi of the present invention is a novel cooked Odamakimushi that can be stored at low temperatures such as refrigeration or freezing, which has not existed in the past.
It is expected that the demand for Odamakimushi will further increase as it has the excellent effect of greatly streamlining time and making it easy to eat when you want to eat it, and it has also become convenient for distribution and sales.
Claims (1)
れた生麺を短時間加熱処理して得た水分含量58％
以下の半調理麺を用いて調理した低温貯蔵可能な
小田巻蒸。 ２ 短時間加熱処理が10秒〜３分間の加熱処理で
あることを特徴とする特許請求の範囲第１項記載
の低温貯蔵可能な小田巻蒸。 ３ 調理された小田巻蒸を約−10℃のエアーブラ
ストで中心温度が５℃以下になるまで冷却をする
か、又は約５℃のチラー水中で中心温度が10℃以
下になるまで冷却し、さらに必要に応じて液体窒
素もしくは液化炭酸ガスで急速凍結することを特
徴とする特許請求の範囲第１項記載の低温貯蔵可
能な小田巻蒸。[Claims] 1 Raw noodles containing 15 to 55% by weight of egg white based on wheat flour are heat-treated for a short time and have a moisture content of 58%.
Odamakimushi, which can be stored at low temperatures, is prepared using the following semi-cooked noodles. 2. Odamaki-mushi which can be stored at a low temperature according to claim 1, wherein the short-time heat treatment is a heat treatment for 10 seconds to 3 minutes. 3 Cool the cooked Odamakimushi with air blast at about -10℃ until the center temperature is 5℃ or less, or cool it in chiller water at about 5℃ until the center temperature is 10℃ or less, The low-temperature storable Odamaki steamed steamer according to claim 1, characterized in that it is further rapidly frozen with liquid nitrogen or liquefied carbon dioxide as necessary.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61223765A JPS6379577A (en) | 1986-09-24 | 1986-09-24 | 'odamakimushi' (noodle with poached eggs, meat and vegetable) storable at low temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61223765A JPS6379577A (en) | 1986-09-24 | 1986-09-24 | 'odamakimushi' (noodle with poached eggs, meat and vegetable) storable at low temperature |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6379577A JPS6379577A (en) | 1988-04-09 |
| JPH0560346B2 true JPH0560346B2 (en) | 1993-09-02 |
Family
ID=16803355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61223765A Granted JPS6379577A (en) | 1986-09-24 | 1986-09-24 | 'odamakimushi' (noodle with poached eggs, meat and vegetable) storable at low temperature |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6379577A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4753921B2 (en) * | 2006-09-20 | 2011-08-24 | 日清製粉株式会社 | Manufacturing method of pressure cooked food with starch noodles |
| CN103907962B (en) * | 2014-04-25 | 2016-06-22 | 黄勇生 | A kind of upper thread shrimp and preparation method thereof |
-
1986
- 1986-09-24 JP JP61223765A patent/JPS6379577A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6379577A (en) | 1988-04-09 |
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