JP2017038559A - Production method of frozen cooked raw noodle - Google Patents
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本発明は、冷凍調理済み生麺類の製造方法に関する。より詳細には、冷凍した状態で長期保存が可能であり、且つ解凍後には、良好な外観及び粘りと弾力のある好ましい食感を有する、冷凍調理済み生麺類の製造方法に関する。 The present invention relates to a method for producing frozen cooked raw noodles. More specifically, the present invention relates to a method for producing frozen cooked raw noodles that can be stored for a long time in a frozen state, and has a good appearance and a good texture with stickiness and elasticity after thawing.
生麺類を茹で上げた調理済み生麺類は、表面が柔らかく滑らかで内部が適度な弾力を有するという粘りと弾力のある食感が好まれている食品である。しかし、生麺類は水分含量が多いため、乾麺に比べると保存性が低い。冷凍した状態にして保存性を向上させた冷凍調理済み生麺類が市販されているものの、冷凍保存中に表面が荒れたり弾力が失われるなどして、良好な食感を維持することができないという問題があった。また、茹でた生麺は、冷凍中に麺表面が荒れた状態となるため、ソースをかけた状態で冷凍すると、保存中に生麺にソースが染み込んで品質低下を起こすという問題があった。 Cooked raw noodles made from boiled raw noodles are foods that have a sticky and elastic texture with a soft and smooth surface and moderate elasticity inside. However, raw noodles have a high moisture content, and thus have lower storage stability than dry noodles. Frozen uncooked raw noodles with improved shelf life in the frozen state are available on the market, but they cannot maintain a good texture due to rough surfaces and loss of elasticity during frozen storage. There was a problem. In addition, boiled raw noodles have a rough surface on the surface of the noodles during freezing. Therefore, when frozen in a state where the sauce is applied, the raw noodles soaked into the raw noodles during storage, causing a problem of quality deterioration.
これまでにも、保存性や品質が改良された冷凍調理済み生麺類が提案されている。例えば、特許文献１及び２には、８０ｋｇｆ／ｃｍ2〜２００ｋｇｆ／ｃｍ2の圧力で生地を押出して得られた生パスタ類を茹で調理した後、凍結することで、冷凍で長期保存することができ、且つ冷凍保存後にも茹で立ての生パスタのような食感を維持した冷凍調理済みパスタ類を製造することができることが記載されている。 So far, frozen cooked raw noodles with improved storage stability and quality have been proposed. For example, Patent Documents 1 and 2, after the cooking boiled raw pasta obtained by extruding the dough at a pressure of 80kgf / cm 2 ~200kgf / cm 2 , by freezing, be stored for a long time in refrigeration It is described that frozen cooked pasta can be produced that can be preserved in texture, such as boiled fresh pasta even after freezing.
しかしながら、冷凍下での保存性を維持しつつ、より良好な外観と食感を有する冷凍調理済み生麺類が求められている。すなわち、冷凍で長期保存することができ、且つ解凍後には、良好な外観、及び表面は柔らかく滑らかで且つ内部は弾力のあるという粘りと弾力のある食感を有する冷凍調理済み生麺類が求められている。 However, there is a need for freshly cooked raw noodles having a better appearance and texture while maintaining storability under freezing. That is, frozen cooked raw noodles that can be stored for a long time in a frozen state, and have a good appearance, a soft and smooth surface, and a sticky and elastic texture that the inside is elastic after thawing are required. ing.
本発明は、冷凍で長期保存が可能であり、しかも解凍後には、良好な外観、及び粘りと弾力のある好ましい食感を有する冷凍調理済み生麺類を提供することを課題としている。 An object of the present invention is to provide freshly cooked raw noodles that can be frozen and stored for a long period of time and have a good appearance and a good texture that is sticky and elastic after thawing.
本発明者らは、上記の課題を解決すべく種々研究を重ねた結果、デュラム粉と国内産小麦の小麦粉とを特定の比率で配合した原料粉から生地を調製し、次いで該生地を特定の圧力で押出すことによって製造した生麺を、加熱調理した後、凍結すれば、冷凍耐性が高く冷凍で長期保存が可能であり、しかも解凍後には良好な外観、及び粘りと弾力のある好ましい食感を有する冷凍調理済み生麺類が得られることを見出した。 As a result of repeating various studies to solve the above-mentioned problems, the present inventors prepared dough from raw material flour blended with a specific ratio of durum flour and domestic wheat flour, and then specified the dough. Raw noodles produced by extruding under pressure are cooked and then frozen, and they have a high freezing tolerance and can be stored for a long time with freezing. It has been found that frozen cooked raw noodles having a feeling can be obtained.
すなわち、本発明は、デュラム粉と国内産小麦の小麦粉とを７０：３０〜５：９５の配合比で含有する原料粉から調製された生地を８０ｋｇｆ／ｃｍ2〜２００ｋｇｆ／ｃｍ2の圧力で押出して得られた生麺類を、加熱調理した後、凍結することを含む、冷凍調理済み生麺類の製造方法を提供する。 That is, the present invention, durum flour and domestic wheat and flour 70: 30-5: extruding a dough prepared from material powder containing at blending ratio of 95 at a pressure of 80kgf / cm 2 ~200kgf / cm 2 A method for producing freshly cooked raw noodles, comprising freezing, after cooking the raw noodles obtained in this way, is provided.
本発明の製造方法で得られた冷凍調理済み生麺類は、冷凍耐性が高く、外観が滑らかな状態のまま冷凍で長期保存及び解凍が可能であり、且つ解凍後には、柔らかく滑らかな表面の食感と内部の弾力ある食感とのバランスがよい、極めて良好な粘りと弾力のある食感を有することができる。さらに、本発明の製造方法で得られる冷凍調理済み生麺類は、冷凍保存中に麺類の外観が滑らかな状態を維持できるため、ソースをかけた状態で冷凍保存しても麺類にソースが染み込むことによる品質低下が防止され、良好な品質を維持することができる。 The freshly cooked raw noodles obtained by the production method of the present invention have a high freezing resistance, can be stored and thawed for a long time by freezing with a smooth appearance, and after thawing, the food has a soft and smooth surface. It is possible to have a very good sticky and elastic texture with a good balance between feeling and internal elastic texture. Furthermore, the freshly cooked raw noodles obtained by the production method of the present invention can maintain the smooth appearance of the noodles during frozen storage, so that the sauce soaks into the noodles even if stored frozen. Therefore, the quality can be prevented from being deteriorated and good quality can be maintained.
本発明によって製造される冷凍調理済み生麺類は、加熱調理した生麺類を冷凍したものである。生麺類とは、生地の調製から麺類の成形を経てその加熱調理に至るまでの一連の調理済み生麺類の製造工程において、生地又は麺類に対して乾燥処理を施さないで製造される麺類をいう。ここでいう「乾燥処理を施さない」とは、生地又は麺類の含水率を意図的に低下させることを目的とした強制乾燥、例えば、生地又は麺類を乾燥空気に曝すなどの積極的な乾燥処理を実施しないという意味であり、一連の調理済み生麺類の製造工程における、生地又は麺類からの意図的ではない（すなわち受動的又は自発的な）水分の蒸発は含まれない。 The frozen and cooked raw noodles produced by the present invention are prepared by freezing cooked raw noodles. Raw noodles refer to noodles that are produced without subjecting the dough or noodles to a drying process in a series of cooked raw noodle production processes from dough preparation through noodle shaping to cooking. . “Do not perform drying treatment” as used herein means forced drying for the purpose of intentionally reducing the moisture content of the dough or noodles, for example, aggressive drying treatment such as exposing the dough or noodles to dry air And does not include unintentional (i.e. passive or spontaneous) evaporation of moisture from the dough or noodles in the series of cooked raw noodle manufacturing processes.
本発明の冷凍調理済み生麺類の製造方法において使用される生麺類用の生地は、小麦粉１００％の原料粉、又は小麦粉にその他の原料を加えた原料粉を練り水とともに混練して得られた生地である。該原料粉に用いる小麦粉としては、デュラム粉と国内産小麦の小麦粉とを用いる。したがって、該原料粉は、デュラム粉と国内産小麦の小麦粉とを含有する。 The dough for raw noodles used in the method for producing frozen cooked raw noodles of the present invention was obtained by kneading raw material powder of 100% wheat flour, or raw material powder obtained by adding other raw materials to wheat flour with kneading water. It is dough. As the flour used for the raw material flour, durum flour and domestic wheat flour are used. Therefore, the raw material flour contains durum flour and domestic wheat flour.
上記デュラム粉としては、デュラム小麦から得られるものであればよく、例えば、デュラム小麦粉、デュラムセモリナ等が挙げられ、これらを単独で又は２種以上を組み合わせて用いることができる。 As said durum flour, what is necessary is just what is obtained from durum wheat, for example, durum wheat flour, durum semolina etc. are mentioned, These can be used individually or in combination of 2 or more types.
本明細書において、国内産小麦とは、国内産小麦品種の小麦をいい、国内産小麦の小麦粉とは、国内産小麦品種の小麦の粉をいう。国内産小麦品種の例としては、きたほなみ、きたさちほ、つるきち、ゆめちから、ホクシン、もち姫、ゆきちから、キタカミコムギ、銀河のちから、コユキコムギ、ネバリゴシ、ゆきはるか、ふくあかり、ゆめかおり、ユメシホウ、キヌヒメ、シロガネコムギ、ナンブコムギ、農林６１号、きぬの波、ゆめきらり、さとのそら、ハナマンテン、タマイズミ、ユメシホウ、ニシノカオリ、ミナミノカオリ、せときらら、ふくさやか、長崎Ｗ２号、チクゴイズミ、春よ恋等が挙げられる。本発明で使用される国内産小麦の小麦粉としては、上記に挙げた国内産小麦品種由来小麦のいずれかを製粉して得られた小麦粉を単独で又は２種以上を組み合わせて用いることができる。好ましくは、該国内産小麦は硬質小麦であり、より好ましくは、本発明で使用される国内産小麦の小麦粉は、強力小麦粉、超強力小麦粉又はそれらの組み合わせである。さらに好ましくは、本発明で使用される国内産小麦の小麦粉は、ゆめちから及び春よ恋から選択される小麦品種由来の小麦粉、又はそれらの混合物である。 In the present specification, domestic wheat refers to domestic wheat varieties, and domestic wheat flour refers to domestic wheat varieties. Examples of domestic wheat varieties include Kitahonami, KitaSachiho, Tsurukichi, Yumechi, Hokushin, Princess Mochi, Yukichi, Kitakami Wheat, Ginga no Chi, Koyukimugi, Nebarigoshi, Yuki Haruka, Fukari, Yumekaori, Yumesihou, Kinuhime, Shirogane wheat, Nambu wheat, Agricultural forest No. 61, Kinu no Nami, Yume Kirari, Sato no Sora, Hanamanten, Tamaizumi, Yumeshihou, Nishino Kaori, Minaminokaori, Sekitara, Fusayaka, Nagasaki W2, Chikugoizumi, spring love, etc. It is done. As wheat flour of domestic wheat used in the present invention, wheat flour obtained by milling any of the domestic wheat varieties derived above can be used alone or in combination of two or more. Preferably, the domestic wheat is hard wheat, more preferably, the domestic wheat flour used in the present invention is strong wheat flour, super strong wheat flour or a combination thereof. More preferably, the domestic wheat flour used in the present invention is wheat flour selected from yumechi and spring yokoi, or a mixture thereof.
上記生麺類用の生地の原料粉における上記デュラム粉と上記国内産小麦の小麦粉との配合比は、質量比で７０：３０〜５：９５であればよいが、好ましくは６０：４０〜１０：９０、より好ましくは５０：５０〜２０：８０である。 The mixing ratio of the durum flour and the domestic wheat flour in the raw flour for the raw noodles may be 70:30 to 5:95 by mass, but preferably 60:40 to 10: 90, more preferably 50:50 to 20:80.
上記生麺類用の生地の原料粉にさらに加工澱粉を配合すると、冷凍保存後の麺類の品質をさらに向上させることができるため好ましい。当該加工澱粉としては、原料澱粉に、アセチル化、ヒドロキシプロピル化、エーテル化、架橋、酸化、α化等の化工又は物理処理を施したものが挙げられ、これらのいずれか一種を単独で使用しても、又は２種以上を組み合わせて使用してもよい。また、当該加工澱粉の原料澱粉としては、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ等の、生麺類の製造に通常用いることができる澱粉が挙げられ、これらのいずれか一種を単独で使用しても、又は２種以上を組み合わせて使用してもよい。上記加工澱粉のうち、エステル化タピオカ澱粉が、冷凍調理済み生麺類の外観及び食感を向上させる上で好ましい。上記原料粉における加工澱粉の配合量は、上記小麦粉（すなわち、上記デュラム粉と上記国内産小麦の小麦粉との合計量）１００質量部に対して、好ましくは２〜２０質量部、より好ましくは５〜１４質量部である。 It is preferable to add further processed starch to the raw material powder for the raw noodles because the quality of the noodles after freezing can be further improved. Examples of the processed starch include those obtained by subjecting raw material starch to chemical or physical treatment such as acetylation, hydroxypropylation, etherification, cross-linking, oxidation, and pregelatinization, and any one of these can be used alone. Or two or more types may be used in combination. In addition, as the raw material starch of the processed starch, starch that can be usually used for the production of raw noodles such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, etc., can be used, any one of these alone You may use, or may use it in combination of 2 or more types. Among the processed starches, esterified tapioca starch is preferable for improving the appearance and texture of freshly cooked raw noodles. The blending amount of the processed starch in the raw material powder is preferably 2 to 20 parts by mass, more preferably 5 to 100 parts by mass of the wheat flour (that is, the total amount of the durum flour and the domestic wheat flour). -14 parts by mass.
上記生麺類用の生地の原料粉には、上記デュラム粉、上記国内産小麦の小麦粉、及び上記加工澱粉に加えて、必要に応じて、生麺類の製造に通常用いられ得るその他の原料、例えば、外国産小麦（デュラム小麦ではない）の小麦粉、糖類、グルテン、卵、食塩、油脂、乳化剤、増粘剤等を配合することができる。これらその他の原料の配合量は、上記デュラム粉と上記国内産小麦の小麦粉との合計量１００質量部に対して、又は上記デュラム粉と上記国内産小麦の小麦粉と上記加工澱粉との合計量１００質量部に対して、０〜３０質量部であり得る。 In addition to the durum flour, the domestic wheat flour, and the processed starch, the raw flour for the raw noodle dough, if necessary, other raw materials that can be used in the production of raw noodles, for example, Foreign wheat (not durum wheat) flour, sugars, gluten, eggs, salt, fats and oils, emulsifiers, thickeners and the like can be blended. The blending amount of these other raw materials is 100 parts by mass of the total amount of the durum flour and the domestic wheat flour, or the total amount of the durum flour, the domestic wheat flour and the processed starch 100. It may be 0 to 30 parts by mass with respect to parts by mass.
上記生地の製造に使用される練り水としては、水、食塩水、かん水など、麺生地の製造に通常用いるいずれの水も使用することができる。該生地への練り水の添加量は、得られた生地が後述のような高い押出し圧にかけられることを考慮すると、原料粉１００質量部に対して１５〜３５質量部が好ましく、１８〜３５質量部がより好ましく、２０〜３０質量部がさらに好ましく、２４〜２７質量部がなお好ましい。練り水の添加量が１５質量部未満であると、押出した麺類がぼろぼろと崩れやすくなり、他方３５質量部を超えると、生地が弱くダメージを受けやすいものとなることにより、得られた冷凍調理済み生麺類に所望の外観及び食感が付与されないことがある。 As the kneading water used for the production of the dough, any water usually used for the production of noodle dough, such as water, saline and brine, can be used. The amount of kneading water added to the dough is preferably 15 to 35 parts by mass, and 18 to 35 parts by mass with respect to 100 parts by mass of the raw material powder, considering that the obtained dough is subjected to a high extrusion pressure as described below. Part is more preferable, 20-30 mass parts is further more preferable, and 24-27 mass parts is still more preferable. When the added amount of kneading water is less than 15 parts by mass, the extruded noodles are likely to be crumbly broken. On the other hand, when the amount exceeds 35 parts by mass, the dough is weak and easily damaged. The desired raw noodles may not be given the desired appearance and texture.
本発明の冷凍調理済み生麺類の製造方法においては、上述の生地を高い圧力下で押出しすることによって、生麺類を得る。すなわち、本発明の製造方法においては、該生地を、例えば８０ｋｇｆ／ｃｍ2〜２００ｋｇｆ／ｃｍ2、好ましくは１２０ｋｇｆ／ｃｍ2〜１６０ｋｇｆ／ｃｍ2の圧力で押出して、生麺類を製造すればよい。押出しの際の減圧度は−２００ｍｍＨｇ〜−７６０ｍｍＨｇ、好ましくは−６００ｍｍＨｇ〜−７６０ｍｍＨｇであり得る。生地の押出しには、乾パスタの製造に用いられる押出製麺機等を用いることができる。本発明における生麺類の製造過程においては、原料粉と練り水とを混練して得られた生地を押出して生麺類を製造すればよく、且つ該混練工程と押出工程の回数は、特に制限はないが、それぞれ１回でよい。 In the method for producing freshly cooked raw noodles of the present invention, raw dough is obtained by extruding the above-mentioned dough under high pressure. That is, in the manufacturing method of the present invention, the dough, e.g. 80kgf / cm 2 ~200kgf / cm 2 , preferably extruded at a pressure of 120kgf / cm 2 ~160kgf / cm 2 , may be prepared raw noodles. The degree of vacuum during extrusion may be -200 mmHg to -760 mmHg, preferably -600 mmHg to -760 mmHg. For extruding the dough, an extrusion noodle making machine used for producing dry pasta can be used. In the production process of raw noodles in the present invention, raw dough obtained by kneading raw material powder and kneading water may be extruded to produce raw noodles, and the number of kneading steps and extrusion steps is not particularly limited. None, but only once.
本発明において、製造される生麺類の形状は特に限定されず、例えば、上記生地を押出して麺帯を得た後、これを圧延、切り出し等の常法により麺線、麺皮等の所望の形状に成形してもよく、又は適当な形状の孔を有するダイスを用いて所望の形状の生麺類を押出成形してもよい。 In the present invention, the shape of the raw noodles to be produced is not particularly limited. For example, after extruding the dough to obtain a noodle band, the noodle strips, noodle strips, and the like can be obtained by conventional methods such as rolling and cutting. The raw noodles having a desired shape may be extruded by using a die having a hole having an appropriate shape.
次いで、得られた生麺類を、乾燥や表面α化等の工程を経ることなく、そのまま加熱調理して、喫食可能な調理済み生麺類を得る。該加熱調理の手段としては、茹で調理、蒸し調理など、生麺類の通常の調理方法を採用すればよい。好ましくは、該生麺類を沸騰水中、２〜８分間茹で調理する。加熱調理した生麺類は、必要に応じて湯切、冷却した後、凍結処理に付される。 Next, the obtained raw noodles are cooked as they are without undergoing steps such as drying and surface alphatization, thereby obtaining ready-cooked raw noodles. As a means for cooking, a normal cooking method for raw noodles such as cooking with rice and steaming may be employed. Preferably, the raw noodles are cooked in boiling water for 2-8 minutes. The cooked raw noodles are subjected to freezing after being drained and cooled as necessary.
本発明の製造方法における調理済み生麺類の凍結処理は、麺類に対して通常行われる凍結処理を採用することができる。例えば、上記の加熱調理した生麺類を、所定の分量、例えば、一人分として１５０〜３００ｇ程度取り分け、トレイ等に盛り付けた後、凍結処理に付すことが好ましい。凍結処理としては、急速冷凍及び緩慢冷凍のいずれも採用できるが、急速冷凍が好ましい。一旦急速冷凍で凍結させた後は、通常の冷凍保存条件で保存すればよい。 For the freezing treatment of the cooked raw noodles in the production method of the present invention, a freezing treatment usually performed on the noodles can be employed. For example, it is preferable that the cooked raw noodles are provided in a predetermined amount, for example, about 150 to 300 g per person, placed on a tray, and then subjected to a freezing treatment. As the freezing treatment, both quick freezing and slow freezing can be adopted, but quick freezing is preferable. Once frozen by quick freezing, it can be stored under normal frozen storage conditions.
上記凍結処理では、加熱調理した生麺類はソースとともに凍結されてもよい。例えば、上述のように加熱調理した生麺類をトレイ等に取り分けた後、ソースをかけて凍結させてもよいし、加熱調理した生麺類をソースに絡めた後、トレイに盛り付けて凍結させてもよい。ソースとしては、麺類に使用できるソースであればいずれを用いてもよく、例えば、そばつゆ、焼きそば用ソース、あん、ウスターソース、カレーソース、クリームソース、オイルソース、塩だれ、醤油だれ、味噌だれ、ミートソース、ナポリタンソース、トマトソース、カルボナーラソース、ブラウンソース、ホワイトソース等が挙げられるが、これらに限定されない。 In the freezing process, the cooked raw noodles may be frozen together with the sauce. For example, after cooking the raw noodles cooked as described above into a tray, etc., the sauce may be frozen and the cooked raw noodles entangled in the sauce and then placed on the tray and frozen. Good. Any sauce can be used as long as it can be used for noodles. For example, soba soup, yakisoba sauce, ann, wooster sauce, curry sauce, cream sauce, oil sauce, salt sauce, soy sauce sauce, miso sauce, meat sauce , Napolitan sauce, tomato sauce, carbonara sauce, brown sauce, white sauce and the like.
本発明の製造方法に従って製造された冷凍調理済み生麺類は、従来の生麺類やその茹で麺の冷凍品と比べて冷凍耐性が向上しており、冷凍保存しても麺の表面が滑らかな状態を維持することができ、且つ柔らかな表面の食感と内部の弾力ある食感とがバランスよく維持された良好な粘りと弾力のある食感を有することができる。したがって、当該冷凍調理済み生麺類は、解凍又は再加熱後にも極めて良好な外観及び食感を有する。また、本発明の製造方法に従って製造された冷凍調理済み生麺類においては、冷凍保存しても表面が滑らかな状態が維持されるため、ソースと共に冷凍保存しても、ソースが麺類に過剰に染み込むことによる麺類の食感や外観の質の低下が防止される。 The freshly cooked raw noodles manufactured according to the manufacturing method of the present invention have improved freezing resistance compared to conventional raw noodles and frozen products of boiled noodles, and the surface of the noodles is smooth even when stored frozen. It is possible to maintain a good sticky and elastic texture in which a soft surface texture and an internal elastic texture are maintained in a well-balanced manner. Therefore, the frozen cooked raw noodles have a very good appearance and texture even after thawing or reheating. In addition, in the freshly cooked raw noodles manufactured according to the manufacturing method of the present invention, the surface remains smooth even if frozen and stored, so even if the frozen noodles are stored together with the sauce, the sauce soaks into the noodles excessively. This prevents a decrease in the texture and appearance quality of the noodles.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
製造例１〜７
デュラムセモリナ（レオーネＧ：日清製粉製）４０質量部と国内産小麦品種（ゆめちから）由来の超強力小麦粉６０質量部を混合して原料粉とした。この原料粉１００質量部に対して水２６質量部を混合し、混練して麺生地を調製した。該生地を、製麺機を用いて、−６００ｍｍＨｇの減圧条件下、それぞれ５０、７０、８０、１２０、１６０、２００、及び２１０ｋｇｆ／ｃｍ2の圧力条件で押出製麺し、７種類の生スパゲッティ（太さ１．８ｍｍ）を得た。
得られた生スパゲティを、熱湯で５分間茹で、水冷し、茹でスパゲティを製造した。
該茹でスパゲティを１８０ｇずつトレイ（１６０ｍｍ×１２０ｍｍ；ポリプロピレン製）に取り分け、半数のトレイには、さらに麺塊上部に市販の缶詰ミートソース（日清フーズ製）１００ｇをのせた。これらを−３５℃で急速凍結し、製造例１〜７の冷凍調理済みスパゲティ（それぞれ、ソースなし及びソース付き）を製造した。
Production Examples 1-7
40 parts by weight of durum semolina (Leone G: manufactured by Nisshin Flour Milling) and 60 parts by weight of super strong wheat flour derived from domestic wheat varieties (from Yumechi) were mixed to obtain a raw material powder. 26 parts by mass of water was mixed with 100 parts by mass of the raw material powder and kneaded to prepare a noodle dough. The dough was subjected to extrusion noodles using a noodle making machine under reduced pressure conditions of −600 mmHg and pressure conditions of 50, 70, 80, 120, 160, 200, and 210 kgf / cm 2 , respectively, and seven kinds of fresh spaghetti (Thickness 1.8 mm) was obtained.
The obtained raw spaghetti was boiled with hot water for 5 minutes and water-cooled to produce spaghetti with a boil.
Spaghetti was divided into 180 g trays (160 mm × 120 mm; made of polypropylene) with the boil, and 100 g of commercially available canned meat sauce (made by Nisshin Foods) was placed on the upper half of the noodle mass. These were snap-frozen at −35 ° C. to prepare frozen cooked spaghetti of Production Examples 1 to 7 (without sauce and with sauce, respectively).
製造例８〜９
国内産小麦品種由来の超強力小麦粉を外国産小麦品種（Ｃａｎａｄａ Ｗｅｓｔｅｒｎ Ｅｘｔｒａ Ｓｔｒｏｎｇ Ｗｈｅａｔ）由来の超強力小麦粉又は外国産小麦品種（Ｗｅｓｔｅｒｎ Ｗｈｉｔｅ）由来の薄力粉に変えた以外は、製造例４と同様の手順で、製造例８〜９の冷凍調理済みスパゲッティ（それぞれ、ソースなし及びソース付き）を製造した。
Production Examples 8-9
The same as in Production Example 4 except that the super strong flour derived from domestic wheat varieties was changed to super strong flour derived from foreign wheat varieties (Canada Western Extra Strong Wheat) or thin wheat flour derived from foreign wheat varieties (Western White). According to the procedure, frozen cooked spaghetti of Production Examples 8-9 (without sauce and with sauce, respectively) was produced.
試験例１
製造例１〜９の冷凍調理済みスパゲティを、トレイから外してポリプロピレン製の袋に包装し、−１８℃で保存した。１週間後、凍結スパゲティを袋から取り出し、電子レンジ（６００Ｗ）で加熱解凍した。加熱時間はソースなしのものは３分間、ソース付きのものは４分３０秒間とした。解凍後のスパゲティの外観及び食感を評価した。ソース付きのものは、加熱後に軽くかき混ぜ、スパゲティとソースの外観と食感を評価した。評価は、１０名のパネルにより下記評価基準で行い、平均点を求めた。結果を表１に示す。
Test example 1
The frozen cooked spaghetti of Production Examples 1 to 9 was removed from the tray, packaged in a polypropylene bag, and stored at -18 ° C. One week later, the frozen spaghetti was taken out of the bag and thawed by heating in a microwave oven (600 W). The heating time was 3 minutes for those without sauce and 4 minutes 30 seconds for those with sauce. The appearance and texture of the spaghetti after thawing were evaluated. Those with sauce were lightly stirred after heating to evaluate the appearance and texture of spaghetti and sauce. Evaluation was performed by the panel of 10 persons according to the following evaluation criteria, and the average score was obtained. The results are shown in Table 1.
＜スパゲティの外観＞
５ 麺の表面が非常に滑らかで、つるつるとした食感が得られそうな外観を有している
４ 麺の表面がかなり滑らかで、つるつるとした食感が得られそうな外観をやや有して
いる
３ 麺の表面が比較的滑らかでざらつきを感じない
２ 麺の表面がやや荒れていてざらついている、又は表面がやや溶け出している
１ 麺の表面が荒れていてざらついているか、又は表面が溶け出している
＜スパゲティの食感＞
５ 表面の柔らかさと内部の弾力のバランスが極めてよく、非常に良好な食感
４ 表面の柔らかさと内部の弾力のバランスがよく、良好な食感
３ 表面の柔らかさと内部の弾力のバランスがあり、通常の生パスタと同様の食感
２ 表面の柔らかさと内部の弾力のバランスが崩れており、やや不良な食感
１ 柔らかすぎるか又は硬すぎ、不良な食感
＜スパゲティとソースの外観＞
５ 麺へのソースののりが均一でかなりよい
４ 麺へのソースののりがよい
３ 麺へのソースののりが普通
２ 麺へのソースののりが悪いかむらがある
１ 麺へのソースののりがかなり悪くむらがある
＜スパゲティとソースの食感＞
５ 麺とソースがよく調和して非常に良好な食感
４ 麺とソースの調和感があり良好な食感
３ 麺とソースそれぞれに味わいがあり、普通の食感
２ 麺とソースいずれかの食感が弱く、やや不良な食感
１ 麺とソースいずれかの食感が弱すぎ、不良な食感
<Appearance of spaghetti>
5 The surface of the noodles is very smooth and has an appearance that seems to give a smooth texture. 4 The surface of the noodles is quite smooth and has an appearance that seems to give a smooth texture. 3 The surface of the noodle is relatively smooth and does not feel rough 2 The surface of the noodle is slightly rough and rough, or the surface is slightly melted 1 The surface of the noodle is rough and rough or the surface Has melted out <Spaghetti texture>
5 Very good balance between surface softness and internal elasticity, very good texture 4 Good balance between surface softness and internal elasticity, good texture 3 There is a balance between surface softness and internal elasticity, Texture similar to normal raw pasta 2 The balance between the softness of the surface and the elasticity of the inside is broken, and the texture is slightly poor 1 The texture is too soft or too hard, and the texture is poor <Appearance of spaghetti and sauce>
5 The paste of noodles is uniform and fairly good 4 The paste of sauce to noodles is good 3 The paste of sauce to noodles is normal 2 The paste of sauce to noodles is bad or uneven 1 The paste of sauce to noodles <Spaghetti and sauce texture>
5 Noodles and sauce are well harmonized and very good texture 4 Noodles and sauce are harmonious and have good texture 3 Noodles and sauce have taste, normal texture 2 Either noodle or sauce The texture is weak and slightly poor 1 The texture of either noodles or sauce is too weak and the texture is poor
試験例２
原料粉１００質量部に対して水を表２記載の量で添加した以外は、製造例４と同様の手順（押出し圧力１２０ｋｇｆ／ｃｍ2）で、製造例１０〜１６の冷凍調理済みスパゲッティ（それぞれ、ソースなし及びソース付き）を製造した。
Test example 2
Except that water was added in an amount shown in Table 2 with respect to 100 parts by mass of the raw material powder, the frozen cooked spaghetti of each of Production Examples 10 to 16 (respectively, in the same procedure as in Production Example 4 (extrusion pressure 120 kgf / cm 2 )) , Without sauce and with sauce).
製造例１０〜１６の冷凍調理済みスパゲティを用いて、試験例１と同様の手順で解凍後のスパゲティ、又はスパゲティとソースの外観と食感を評価した。結果を表２に示す。なお、表２には製造例４の結果を再掲する。 Using the frozen cooked spaghetti of Production Examples 10 to 16, the appearance and texture of spaghetti after thawing, or spaghetti and sauce were evaluated in the same procedure as in Test Example 1. The results are shown in Table 2. Table 2 shows the results of Production Example 4 again.
試験例３
原料粉に加工澱粉（エステル化タピオカ澱粉）を表３記載の量で添加した以外は、製造例４と同様の手順で（小麦粉と加工澱粉の合計量１００質量部に対して水２６質量部添加、押出し圧力１２０ｋｇｆ／ｃｍ２）、製造例１７〜２４の冷凍調理済みスパゲッティ（それぞれ、ソースなし及びソース付き）を製造した。
Test example 3
Except for adding processed starch (esterified tapioca starch) in the amount shown in Table 3 to the raw material powder, the same procedure as in Production Example 4 (adding 26 parts by mass of water to 100 parts by mass of the total amount of wheat flour and processed starch) Extrusion pressure of 120 kgf / cm 2 ), and frozen cooked spaghetti of Production Examples 17 to 24 (without sauce and with sauce, respectively) was produced.
製造例１７〜２４の冷凍調理済みスパゲティを用いて、試験例１と同様の手順で解凍後のスパゲティ、又はスパゲティとソースの外観と食感を評価した。結果を表３に示す。なお、表３には製造例４の結果を再掲する。 Using the frozen cooked spaghetti of Production Examples 17 to 24, the appearance and texture of the spaghetti after thawing, or spaghetti and sauce were evaluated in the same procedure as in Test Example 1. The results are shown in Table 3. Table 3 shows the results of Production Example 4 again.
試験例４
原料粉中のデュラムセモリナと国内産小麦由来超強力小麦粉との比率を表４のように変えた以外は、製造例４と同様の手順で（原料粉１００質量部に対して水２６質量部添加、押出製麺の圧力１２０ｋｇｆ／ｃｍ２）、製造例２５〜３２の冷凍調理済みスパゲッティ（それぞれ、ソースなし及びソース付き）を製造した。
Test example 4
The procedure was the same as in Production Example 4 except that the ratio of durum semolina in the raw material flour to ultra-strong wheat flour derived from domestic wheat was changed as shown in Table 4 (addition of 26 parts by mass of water to 100 parts by mass of the raw material powder) Extruded noodle pressure 120 kgf / cm 2 ), and frozen cooked spaghetti of Production Examples 25 to 32 (without sauce and with sauce, respectively) was produced.
製造例２５〜３２の冷凍調理済みスパゲティを用いて、試験例１と同様の手順で解凍後のスパゲティ、又はスパゲティとソースの外観と食感を評価した。結果を表４に示す。なお、表４に製造例４の結果を再掲する。 Using the frozen cooked spaghetti of Production Examples 25 to 32, the appearance and texture of spaghetti after thawing, or spaghetti and sauce were evaluated in the same procedure as in Test Example 1. The results are shown in Table 4. Table 4 shows the results of Production Example 4 again.
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| WO2020040271A1 (en) * | 2018-08-23 | 2020-02-27 | 日清フーズ株式会社 | Method for producing pasta |
| WO2020045606A1 (en) * | 2018-08-31 | 2020-03-05 | 日清フーズ株式会社 | Gramineous cereal grain-containing liquid food |
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| JP2019024442A (en) * | 2017-08-02 | 2019-02-21 | 日清フーズ株式会社 | Manufacturing method of frozen cooked raw noodles |
| WO2020040271A1 (en) * | 2018-08-23 | 2020-02-27 | 日清フーズ株式会社 | Method for producing pasta |
| JP7337074B2 (en) | 2018-08-23 | 2023-09-01 | 株式会社日清製粉ウェルナ | Method for producing pasta |
| WO2020045606A1 (en) * | 2018-08-31 | 2020-03-05 | 日清フーズ株式会社 | Gramineous cereal grain-containing liquid food |
| JP7364574B2 (en) | 2018-08-31 | 2023-10-18 | 株式会社日清製粉ウェルナ | Liquid food containing grass grains |
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