JP2017051163A - Method for producing cooked noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing cooked noodles having a firm, satisfactory texture and a suitable saltiness, satisfactory in coating with a source, and further having no hardness and brittleness even if being reheated after refrigeration or freezing preservation.SOLUTION: Provided is a method for producing cooked noodles comprising: a pregelatinization step where noodles are subjected to pregelatinization treatment using the first salt water prepared by adding salt of 0.1 to 2 mass% to water; a cooling step where the noodles subjected to the pregelatinization step are contacted with salt-free water, and the noodles are cooled; and a salt water contact step where the noodles subjected to the cooling step are contacted with the second salt water prepared by adding salt of 0.2 to 3 mass% to water.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing cooked noodles that have been pregelatinized.

  Conventionally, cooked noodles that have been pre-gelatinized are pre-gelatinized by, for example, cooking noodles such as dry noodles and raw noodles in a bowl, and then rapidly pre-cooling the pre-gelatinized noodles with cold water. After subdividing, it is manufactured by refrigeration or freezing pregelatinized noodles, and is distributed in the market as refrigerated or frozen cooked noodles. And in manufacture of such refrigerated or frozen cooked noodles, in order to obtain a good tight texture, salt water may be used as boiling water used for cooking. However, when the noodles are boiled in saline, the pregelatinized noodles obtained by the boil treatment are generally hard and the core tends to remain, so that the texture is uncomfortable when eaten. In addition, cooked noodles cooked in a salt solution in salt water had a brittle and poor texture when reheated after refrigeration or frozen storage.

For example, Patent Documents 1 to 5 relate to techniques for improving a method for producing cooked noodles using saline as boiled water.
Patent Document 1 describes a manufacturing method including a step of boiling raw noodles or dried noodles in the coexistence of magnesium oxide and salt as a method of manufacturing boiled noodles that can be stored frozen and have a chewy texture. ing.
Patent Document 2 discloses a method for producing wet-type noodles that can be refrigerated or stored in a frozen state and that provides a firm, natural texture. The method comprises a step of boiling a noodle string with a salt solution, washing it with water, and cooling it. It also describes that the salt concentration of the salt solution (boiled water) is adjusted to a high concentration, specifically 15% (W / V) to a saturation concentration.

Patent Document 3 describes that boiled noodles that give a good texture when added and mixed with sauce or soup are boiled noodles containing 0.5 to 1.5% by mass of salt. As a method for producing karu-boiled noodles, the noodles are boiled with water at a temperature of 95 ° C. or higher with boiled water at a salt concentration of 2 to 7%, and then the boiled noodles (pregelatinized noodles) are higher than the salt concentration of the boiled noodles A production method is described that includes a step of immersing in a salt-water solution.
In Patent Document 4, as a method for producing refrigerated / frozen noodles that retains a chewy response even when boiled, the noodles are α-treated in the presence of salt, and the α-noodles are then washed with saline. A manufacturing method including a step of cooling and then refrigeration or freezing is described, and it is also described that the salt concentration of the saline used for the cooling is within the range of 0.3 to 5.0% by weight. ing.
In Patent Document 5, as a method for producing frozen pasta having a good texture after thawing with a microwave oven or the like, after pasting the pasta with water containing no salt, the pregelatinized pasta Manufacturing method including a step of freezing by attaching salt or saline to the surface of the paste, and the amount of the salt attached is 0.05 to 3 parts by weight with respect to 100 parts by weight of pregelatinized pasta. The ratio is also described.

JP 2001-169739 A JP 2000-236828 A JP-A-1-168250 JP 2002-345424 A JP-A-9-75023

  Regarding the texture and taste of refrigerated or frozen noodles (α-modified noodles), there is still room for improvement even with the techniques described in Patent Documents 1 to 5. In particular, any of the techniques described in Patent Documents 3 to 5 includes a step of bringing a gelatinized noodle obtained by cooking noodles with a bowl into contact with a saline solution whose salt concentration is adjusted to a specific range. The noodles obtained through the process have a strong salty taste and there is room for improvement in terms of texture.

  An object of the present invention is to prepare cooked noodles that have a firm texture and moderate salty taste, have good entanglement with the sauce, and do not have hardness or brittleness even when reheated after refrigeration or frozen storage It is related with providing the manufacturing method of.

As a result of various investigations on the method of producing cooked noodles using saline as boiled water, the present inventors cooked noodles with salted water in a brine solution (α-treatment), and the salt penetrates into the noodles. The texture of the resulting pregelatinized noodles can be tight and good, but since the salt that has penetrated into the noodles tends to escape from the surface of the noodles, a good texture with the desired tightness can be obtained in the end. I found that there was no.
Therefore, as a result of further investigation, the inventors of the present invention made α-noodles obtained by cooking boiled noodles in saline water, using salt-free water, washed with water for cooling, and the salinity on the surface. By washing with water and then bringing it into contact with a separately prepared saline solution, `` moisture '' present in the surface layer of the pregelatinized noodles can be released to the outside due to the action of osmotic pressure. Thus, it has been found that the surface structure of the pregelatinized noodles becomes strong and leads to an improvement in texture. In addition, according to such a method, since the salt content of the saline solution adheres to the surface of the pregelatinized noodles, it has been found that an appropriate salty taste is imparted and the entanglement with the sauce is greatly improved.

  The present invention has been made on the basis of the above-mentioned knowledge, and using the first saline prepared by adding 0.1 to 2% by mass of sodium chloride to water, an α-izing step for α-treating noodles, A cooling step in which salt-free water is brought into contact with the noodles that have undergone the alpha conversion step, and the noodles that have been subjected to the cooling step are prepared by adding 0.2 to 3% by mass of salt to water. It is the manufacturing method of the cooked noodles including the salt solution contact process which makes 2 salt solutions contact.

  According to the production method of the present invention, it has a tight texture and moderate salty taste, has good entanglement with the sauce, and does not have hardness or brittleness even when reheated after refrigeration or frozen storage, Cooked noodles (pregelatinized noodles) are obtained.

  The method for producing cooked noodles according to the present invention includes: 1) an α-izing step of α-treating noodles using a first saline solution prepared by adding a specific amount of sodium chloride to water; and 2) the α-izing step A cooling step of cooling the noodles by bringing the salt-free water into contact with the noodles that have undergone the above-mentioned 3) contacting the second brine prepared by adding a specific amount of sodium chloride to the noodles that have undergone the cooling step And a saline solution contact step. Hereinafter, each step will be described.

[Alphaization process]
In the pregelatinization process according to the present invention, the noodles are pregelatinized to obtain pregelatinized noodles. The noodles to be subjected to the alpha treatment are not particularly limited as long as they are noodles mainly made of flour such as wheat flour. For example, handmade or hand-rolled, rolled noodles, roll noodles Noodles produced by a known noodle making method such as a method or an extrusion noodle making method can be used, and the noodle strings may be formed or noodle skins such as gyoza skins may be used. Specific examples of noodles subjected to the alpha treatment include pasta such as macaroni and spaghetti; udon, hiyagigi, somen, flat noodles, Japanese soba noodles, Chinese noodles; Is mentioned. Further, the noodles subjected to the pregelatinization treatment may be dry noodles, semi-raw noodles or raw noodles.

  The first saline solution used for the pregelatinization treatment is a salt solution prepared by intentionally adding salt to water. That is, the first saline solution means a salt solution obtained only after intentionally performing the operation of adding salt. Therefore, the water to which salt is not added is not the first saline even if it originally contains salt components (sodium ions, chlorine ions). The first saline solution is prepared by adding 0.1 to 2% by mass, preferably 0.5 to 1.2% by mass of sodium chloride with respect to water. When the addition amount of salt is out of such a range, as will be apparent from a comparison between Examples and Comparative Examples described later, pregelatinized noodles having a good texture cannot be obtained.

Water used for the preparation of the first saline solution (water to which salt is added) is not particularly limited as long as it is water used in Japan for cooking noodles, such as tap water, well water, and purified water. be able to.
Moreover, as salt used for preparation of the said 1st salt solution, if it can use for edibles, such as refined salt, rock salt, and synthetic salt, it can use without a restriction | limiting in particular.

  The pregelatinization treatment may be any treatment that can heat the noodles to the extent that they can be eaten in the presence of the first saline solution, and the pregelatinization treatment of known noodles can be used without particular limitation. Specifically, for example, boil treatment, microwave heating treatment using a microwave oven, and the like can be given. As an example of the pregelatinization treatment, the temperature of the first saline solution is adjusted to a temperature at which the noodles subjected to the pregelatinization treatment can be pregelatinized and the first saline solution does not boil. An example is a method of immersing noodles in a saline solution.

The conditions for the alpha treatment, such as the yield, the heating temperature, the amount of water used for the alpha treatment, etc. may be appropriately adjusted according to the type of noodles used for the alpha treatment, the texture of the desired eating, etc. There is no particular limitation. Here, the “yield” is a numerical value expressed as a percentage of the mass of the noodles after the alpha conversion treatment relative to the mass of the noodles before the alpha conversion treatment.
For example, when the noodles subjected to the pregelatinization treatment are dry noodles, the pregelatinization treatment of the dry noodles can be performed such that the yield is preferably 220% or more, and more preferably 230 to 260%.
Moreover, when the noodles to be subjected to the pregelatinization treatment are raw noodles, the raw noodle pretreatment can be performed such that the yield is preferably 150% or more, and more preferably 160 to 200%.
The moisture content of dry noodles is usually about 14% by mass or less, and the moisture content of raw noodles is usually about 33 to 38% by mass.

  In addition, the pre-gelatinized noodles are drained (hot water drained) before the next cooling step as necessary. As a draining method, a known draining method such as a method of dropping cooked noodles in a mesh-like vessel such as a sieve and dropping water can be employed.

[Cooling process]
In the cooling step according to the present invention, the noodles that have undergone the pregelatinization step, that is, the pregelatinized noodles, are cooled, and salt-free water is used for the cooling. As described above, the cooling step according to the present invention has the purpose of “removing salt adhering to the surface of the pregelatinized noodles” in addition to “cooling the pregelatinized noodles”. In the pregelatinization step, since the noodles are pregelatinized using the first saline solution, the salt content is attached to the surface of the resulting pregelatinized noodles. And the effect by the salt solution contact process of the following process comes to be show | played still more reliably. That is, in the next step, the salt solution contact process uses the osmotic pressure difference between the inside and outside of the pregelatinized noodles to release “moisture” that can be an obstructive factor in the texture of the surface of the pregelatinized noodles. As one of the main purposes, from the viewpoint of surely expressing such an osmotic pressure difference, in the cooling step, which is the previous step of the saline solution contact step, the non-salt added water is brought into contact with the pregelatinized noodles. Is cooled.

  The salt-free water used in the cooling process is water that has not been subjected to the intentional operation of adding salt, and is not particularly limited as long as it is water used in Japan for cooking noodles, such as tap water, well water, and purified water. Can be used without any problem. Water that is not intentionally added with salt can be used in the cooling step as salt-free water, even if it originally contains salt components (sodium ions, chlorine ions).

  The method for cooling the pregelatinized noodles may be any method that allows the pregelatinized noodles to come into contact with salt-free water so that the salt attached to the surface of the pregelatinized noodles can be removed. A method of immersing noodles in a still water without added salt, a method of immersing α-noodles in running water of salt-free water, and a method of spraying salt-free water on α-noodles using water spraying means such as a shower. Is mentioned.

  The cooling of the pregelatinized noodles is generally preferably carried out so that the product temperature of the pregelatinized noodles after cooling is preferably 0 to 14 ° C, more preferably 0 to 10 ° C. If the product temperature of the pregelatinized noodles after cooling is too low, for example, less than 0 ° C., ice crystals may be generated in the pregelatinized noodles and the flavor may be lowered, and the product temperature of the pregelatinized noodles after cooling If it is too high, it will adversely affect the subsequent salt solution contact step, resulting in an unpleasant taste with a strong salty taste, which may reduce the flavor of the pregelatinized noodles.

  In addition, the cooling time of the pregelatinized noodles is preferably as short as possible. This is because if the cooling time is too long, the pregelatinized noodles absorb water and the texture may become too soft. From such a viewpoint, the cooling time of the pregelatinized noodles is preferably within 10 minutes, more preferably within 8 minutes, and more preferably within 5 minutes.

[Saline solution contact process]
In the salt solution contact step according to the present invention, the second saline solution is brought into contact with the pregelatinized noodles that have undergone the cooling step. Similar to the first saline solution, the second saline solution is a salt solution prepared by intentionally adding salt to water. The explanation about the 1st salt solution is suitably applied to the point which does not explain the 2nd salt solution.

  As described above, the saline contact step uses the osmotic pressure difference between the inside and outside of the pregelatinized noodles to release “moisture” that can be a factor that inhibits the tight texture of the surface of the pregelatinized noodles. As one of the main purposes, in order to surely release such moisture, the salt concentration of the second saline solution to be brought into contact with the pregelatinized noodles, and thus the second saline solution is prepared. It is important to adjust the amount of salt added to the water. From this point of view, the second saline solution is 0.2 to 3% by mass, preferably 1.2 to 2.5% by mass, more preferably 1.9 to 2.2% by mass, based on water. % To prepare. When the addition amount of salt is out of such a range, as will be apparent from a comparison between Examples and Comparative Examples described later, pregelatinized noodles having a good texture cannot be obtained.

  From the same point of view, the amount of salt added when preparing the second saline is preferably the same as or greater than the amount of salt added when preparing the first saline. .

  It should be noted that seasoning ingredients other than salt can be added to the second saline solution without departing from the spirit of the present invention. Examples of the seasoning components other than the salt content that can be added to the second saline solution include sugar solution, soup stock, soups, sauces, ketchup and the like. Moreover, the form of the seasoning component other than the salt content that can be added to the second saline solution is not particularly limited. For example, an aqueous seasoning solution in which the seasoning component is dissolved in water, and the aqueous seasoning solution and fats and oils are mixed. An emulsified seasoning liquid and a mixture of the aqueous seasoning liquid and the emulsified seasoning liquid can be exemplified.

  As a method of bringing the pregelatinized noodles into contact with the second saline solution, any method can be used as long as the second saline solution can be brought into contact with the entire surface of the pregelatinized noodles almost uniformly and continuously. For example, a method of immersing pregelatinized noodles in the second saline solution, a method of spraying or spraying the second saline solution over the pregelatinized noodles, a method of mixing pregelatinized noodles and the second saline solution Is mentioned. Among these, from the viewpoint of work efficiency, a method of immersing pregelatinized noodles in the second saline solution is preferable.

  The contact time of the pregelatinized noodles with the second saline solution, for example, when the pregelatinized noodles are immersed in the second saltwater solution, the shorter the immersion time, the better. This is because if the contact time is too long, the release of moisture from the pregelatinized noodles becomes excessive, and as a result, the moisture content of the surface layer of the pregelatinized noodles is significantly reduced, and the texture may be deteriorated. From such a viewpoint, the contact time is preferably within 10 minutes, more preferably within 5 minutes, more preferably within 3 minutes.

  By the way, the salt solution contact step is a step of handling pregelatinized noodles that have been cooled to a product temperature of preferably 0 to 14 ° C. in the cooling step, which is the previous step, and α as described later after the salt solution contact step. Considering the case where the noodles are refrigerated or frozen, it is preferable that the product temperature of the pregelatinized noodles that have undergone the saline contact step is relatively low. From such a viewpoint, the product temperature of the second saline solution brought into contact with the pregelatinized noodles is preferably 0 to 20 ° C, more preferably 0 to 15 ° C. If the product temperature of the second saline solution is too low, for example, less than 0 ° C., ice crystals may be generated in the pregelatinized noodles and the flavor may be lowered, and the product temperature of the second salt solution may be reduced. If it is too high, the surface structure of the pregelatinized noodles may become brittle and adversely affect the texture and flavor.

  In addition, the pregelatinized noodles which passed through the salt solution contact process are drained as needed. As a draining method, a known draining method such as a method of dropping cooked noodles in a mesh-like vessel such as a sieve and dropping water can be employed.

  Moreover, you may coat | cover the surface of pregelatinized noodles with fats and oils after draining of the said pregelatinized noodles as needed, or in parallel with draining. Thereby, excessive moisture evaporation from the surface of the noodles is effectively prevented. In particular, when the pregelatinized noodles are in the form of noodle strings, the binding of the noodle strings is prevented, and the noodle strings are easily loosened. The fats and oils used for the surface coating of the pregelatinized noodles are not particularly limited as long as they are edible fats and oils. However, liquid fats and oils such as salad oil, cottonseed oil, and corn oil are preferable. The coating amount of fats and oils is preferably 0.5 to 5 parts by mass, more preferably 0.8 to 2 parts by mass with respect to 100 parts by mass of the pregelatinized noodles. If the coating amount of fat / oil is too small, it is not meaningful to perform the coating of fat / oil, and if the coating amount of fat / oil is too large, the surface of the pregelatinized noodles becomes sticky and oily.

[Refrigeration or freezing process]
Cooked noodles (alphanized noodles), which are the product of the present invention, obtained through the above-mentioned pregelatinization step, cooling step and saline contact step can be eaten as they are, or heated in a microwave oven or the like. The food can be eaten after being reheated in a cooker, and in any eating mode, a good texture with a firmness and an appropriate salty taste can be obtained, and the entanglement with the sauce is also good. Moreover, the cooked noodles which are the product of the present invention have sufficient refrigeration or freezing resistance, and a good texture can be obtained even when reheated after refrigeration or frozen storage. The reason why the cooked noodles that are the product of the present invention have sufficient refrigeration or freezing resistance is that the structure of the surface layer of the cooked noodles has been strengthened through the above steps. It is assumed that the change in texture is minimized even if refrigerated or frozen.

  That is, the method for producing cooked noodles of the present invention may include a step of refrigeration or freezing the pregelatinized noodles that have undergone the salt solution contact step. In the case of carrying out the above-mentioned “water draining of pregelatinized noodles” and / or “coating oil / fat on the surface of pregelatinized noodles”, it is preferable to carry out a refrigeration or freezing step of the pregelatinized noodles after the implementation.

In the case of preserving the pregelatinized noodles, normal refrigerated storage conditions for refrigerated storage of this type of noodles can be applied, but preferably under an atmosphere in which the average temperature is in the range of 0 to 10 ° C. Alternatively, the pregelatinized noodles are refrigerated under conditions where the product temperature of the pregelatinized noodles is maintained at 5 to 10 ° C.
When pregelatinized noodles are stored frozen, both quick freezing and slow freezing can be used, but quick freezing is preferred. Once frozen by quick freezing, the noodles of this type may be stored frozen under normal freezing conditions, such as below 0 ° C. to −40 ° C.
In addition, it is preferable that the pregelatinized noodles are refrigerated or frozen in a state of being hermetically packaged in a container, whether refrigerated or frozen.

  When pregelatinized noodles are refrigerated or frozen, they may be refrigerated or frozen together with a sauce for eating. For example, after 1) pre-gelatinized noodles are filled in a container, they may be refrigerated or frozen over a sauce for eating. 2) After entangled pregelatinized noodles with a source for eating, they are filled into a container and refrigerated or frozen. 3) The pregelatinized noodles and the edible sauce may be individually refrigerated or frozen, and the refrigerated or frozen product may be filled in the same container.

  In addition, in the case where the pregelatinized noodles are refrigerated together with the eating sauce, if the pregelatinized noodles and the eating sauce are brought into direct contact with each other, moisture moves from the eating sauce to the pregelatinized noodles over time, and the quality of the pregelatinized noodles May decrease. Therefore, in the case where the pregelatinized noodles are refrigerated together with the edible sauce, the pregelatinized noodles are separated from the edible sauce in the container used for refrigeration, or between the pregelatinized noodles and the edible sauce. It is preferable to prevent direct contact between the pregelatinized noodles and the eating sauce by sandwiching a moisture impermeable sheet such as a resin film.

  Examples of the sauce for eating include pasta sauces, for example, tomato sauces such as meat sauce, Napolitan sauce, and Arabica sauce, white sauces such as carbonara sauce, brown sauces, yakisoba sauce; noodle soup; various seasonings However, it is not limited to these, It can select suitably according to the kind of alpha noodles and desired seasoning.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to such an Example.

[Examples 1-6 and Comparative Examples 1-3]
1 mass% of salt was added to tap water in Japan with respect to the total mass of the tap water to prepare a first saline solution. Moreover, the salt solution was added to the same tap water with the predetermined amount shown in following Table 1 with respect to the total mass of this tap water, and the 2nd salt solution was prepared.
After cooking 100 g of dry spaghetti (1.7 mm diameter) with the first saline solution or with the tap water (water without addition of salt) for 11 minutes (a gelatinization step), the spaghetti is poured into the hot water and then α Spaghetti was obtained. The boiled cooking yield was 245%.
Next, the pregelatinized spaghetti was allowed to swim in the still water of the tap water (water without addition of salt) at a water temperature of 10 ° C. for 1 minute to adjust the product temperature of the pregelatinized spaghetti to about 10 ° C. (cooling step).
Next, the cooled pregelatinized spaghetti was immersed in the second saline solution having a water temperature of 10 ° C. for 5 minutes (saline contact step), and then the pregelatinized spaghetti was taken out of the saline solution and drained.
Then, half of the pregelatinized spaghetti is divided into two trays, one of which is directly subjected to evaluation test 1 described later, and the other is a sealed package of the pregelatinized spaghetti and the tray to obtain a package, The package was stored for 2 days in a refrigerator with an internal temperature of 5 ° C. and then subjected to evaluation test 2 described later.

[Comparative Example 4]
Except for the cooling step, after the pregelatinization step, the pregelatinized spaghetti was poured in the same manner as in Example 3 except that the pregelatinized spaghetti was immersed in the second saline solution at a water temperature of 10 ° C. for 5 minutes. Manufactured.

[Comparative Example 5]
A pregelatinized spaghetti was produced in the same manner as in Example 3 except that the saline solution contact step was not performed.

[Evaluation Test 1]
Have 10 panelists eat the pre-evaluated pregelatinized spaghetti (cooked noodles immediately after production) as they are and evaluate the texture of the noodles (texture without sauce) according to the following evaluation criteria. It was.
In addition, a commercial meat sauce is applied to the α-treated spaghetti (prepared cooked noodles) to be evaluated, and 10 panelists eat the spaghetti with the sauce, and the texture of the noodles (food with sauce) Sense) was evaluated according to the following evaluation criteria.
The above results (average score of 10 panelists) are shown in Table 1 below.

[Evaluation Test 2]
The pregelatinized spaghetti stored in the refrigerator for 2 days was taken out of the tray and reheated until it was ready to eat in a 500 W microwave. About the reheated pregelatinized spaghetti, the texture of noodles in the two cases of eating as it is and eating it after applying a commercially available meat sauce as in Evaluation Test 1 is as follows. We had you evaluate by evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.

(Evaluation criteria for the texture of noodles without sauce)
5 points: A texture with sufficient tightening and very good.
4 points: Tight texture and good.
3 points: Somewhat unsatisfactory tightening, but normal texture.
2 points: Slightly too hard or slightly soft, poor texture.
1 point: too hard and brittle or too soft, very bad texture.
(Evaluation criteria for the texture of noodles with sauce)
5 points: The entanglement between the noodles and the sauce is very good, and the salty taste of the noodles is in good harmony with the sauce and has a very good texture.
4 points: The noodles and the sauce have good entanglement, and the salty taste of the noodles and the sauce are in harmony and have a good texture.
3 points: Some noodles have poor entanglement with the sauce, but there is a sense of harmony between the salty taste of the noodles and the sauce and a normal texture.
2 points: The texture of the noodles and the sauce is partially poor, the salty taste of the noodles is slightly light or dark, and the texture is slightly poor.
1 point: The entanglement between the noodles and the sauce is poor overall, and the salty taste of the noodles is too light or too dark, resulting in a poor texture.

As shown in Table 1, in Examples 1-6, the amount of salt added at the time of preparing the second saline solution used in the salt solution contact step is in the range of 0.2 to 3% by mass. Whether it was after reheating after refrigerated storage or with or without sauce, the texture was good. Since Examples 2 and 5, especially Examples 3 and 4 are excellent in texture, the amount of salt added is particularly preferably about 1.2 to 2.5% by mass, and 1.9 to 2. It turns out that about 2 mass% is especially preferable.
In Comparative Examples 1 and 2, the amount of salt added at the time of preparing the second saline solution was outside the range of 0.2 to 3% by mass, resulting in poor texture compared to each Example.
In Comparative Example 3, since salt-free water (tap water) was used as boiled water in the pregelatinization step, the texture was inferior to that of each Example.
Since Comparative Example 4 did not perform the cooling step and Comparative Example 5 did not perform the saline contact step, all of the results were inferior in texture to each Example.

[Examples 7 to 14 and Comparative Example 6]
Pregelatinized spaghetti was produced in the same manner as in Examples 1 to 6 except that the amount of salt added at the time of preparing the first and second saline was appropriately changed as shown in Table 2 below.
About the manufactured alpha spaghetti, according to the said evaluation tests 1 and 2, the food texture of noodles was evaluated. The results (average score of 10 panelists) are shown in Table 2 below.

表２に示す通り、実施例７〜１０は、α化工程で使用する第１の食塩水調製時の食塩添加量が０．１〜２質量％の範囲にあるところ、何れも、製造直後であるか冷蔵保存後の再加熱後であるかを問わず、またソースのありなしを問わず、食感が良好であった。特に実施例８及び９が食感に優れていることから、該食塩添加量としては、０．５〜１．２質量％程度が特に好ましいことがわかる。
実施例１１〜１４は、主として、第１の食塩水と第２の食塩水との間における該食塩水調製時の食塩添加量の多少を比較したものである。傾向としては、第２の食塩水の方が食塩添加量が多い場合（実施例７〜９、１３及び１４）が最も高評価であり、以下、両食塩水の食塩添加量が同じ場合（実施例１０及び１２）、第１の食塩水の方が食塩添加量が多い場合（実施例１１）の順であった。このことから、α化麺類の良好な食感を得るためには、第２の食塩水を調製する際の食塩添加量を、第１の食塩水を調製する際の食塩添加量と同じか、又はそれよりも多くすることが有効であることがわかる。

As shown in Table 2, in Examples 7-10, the amount of salt added during preparation of the first saline solution used in the pregelatinization step is in the range of 0.1-2% by mass. Whether it was after reheating after refrigerated storage or with or without sauce, the texture was good. Since Examples 8 and 9 are particularly excellent in texture, it can be seen that the amount of salt added is particularly preferably about 0.5 to 1.2% by mass.
Examples 11 to 14 mainly compare the amount of salt added during preparation of the saline solution between the first saline solution and the second saline solution. As a tendency, the case where the amount of salt addition was larger in the second saline solution (Examples 7 to 9, 13 and 14) was the highest evaluation, and hereinafter, the case where the salt addition amount of both saline solutions was the same (implementation) Examples 10 and 12) and the first saline solution were in the order of the amount of salt added (Example 11). From this, in order to obtain a good texture of pregelatinized noodles, the amount of salt added when preparing the second saline is the same as the amount of salt added when preparing the first saline, Or it turns out that it is effective to increase more.

[Examples 15 to 25]
The cooling temperature and time of the pregelatinized noodles in the cooling step, and the temperature and contact time (immersion time) of the second saltwater solution of the pregelatinized noodles in the saline contact step were appropriately changed as shown in Table 3 below. Produced a pregelatinized spaghetti in the same manner as in Example 3.
About the manufactured alpha spaghetti, according to the said evaluation tests 1 and 2, the food texture of noodles was evaluated. The results (average score of 10 panelists) are shown in Table 3 below. Table 3 below shows the results of Example 3 again.

As shown in Table 3, from the comparison of Examples 15, 3, 16 and 17, it is understood that the upper limit of the product temperature of the pregelatinized noodles after the cooling step is particularly preferably about 14 ° C, and particularly preferably about 10 ° C or less. .
Moreover, it turns out from the comparison of Examples 18-21 that the cooling time in a cooling process is so preferable that it is short.
Moreover, it turns out that the upper limit of the product temperature of the 2nd salt solution contacted with pregelatinized noodles at a salt solution contact process is about 20 degreeC from the contrast of Example 3, 22 and 23. FIG.
Moreover, it turns out from the comparison of Example 3, 24, and 25 that the contact time with the 2nd salt solution of the gelatinized noodles in a salt solution contact process is so preferable that it is short.

Claims (5)

A gelatinization step of subjecting the noodles to a gelatinization treatment using a first saline solution prepared by adding 0.1 to 2% by mass of salt to water;
A cooling step of bringing the noodles subjected to the pregelatinization step into contact with salt-free water and cooling the noodles;
A method for producing cooked noodles, comprising a step of contacting the noodles that have undergone the cooling step with a second saline solution prepared by adding 0.2 to 3% by mass of salt to water.   2. The cooked noodles according to claim 1, wherein the amount of salt added when preparing the second saline is equal to or greater than the amount of salt added when preparing the first saline. Manufacturing method.   The manufacturing method of the cooked noodles of Claim 1 or 2 which performs the said cooling process so that the article temperature of noodles may be 0-14 degreeC.   The manufacturing method of the cooked noodles as described in any one of Claims 1-3 which refrigerates or freezes the noodles which passed through the said salt solution contact process.   The method for producing cooked noodles according to claim 4, wherein the surface of the noodles is coated with fats and oils after the saline solution contact step and before the refrigeration or freezing.