JP2018161124A - Manufacturing method of texture modifier of frozen cooked noodles, manufacturing method of frozen cooked noodles having modified texture and texture modification method of frozen cooked noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a texture modifier of frozen cooked noodles capable of modifying texture of the frozen cooked noodles deteriorated by refrigeration storage or heat cooking after storage, or texture deteriorated with time after cooking even without using an additive such as processed starch, thickening polysaccharide or the like, and a manufacturing method of frozen cooked noodles having modified texture and a texture modification method of frozen cooked noodles using the same.SOLUTION: The above described problem is solved by a texture modifier of frozen cooked noodles, obtained by heat treating a vegetable raw material with superheated steam and pasting the same, adding a catabolic enzyme of a cell component to the paste, and reacting them at a temperature of less than 20°C.SELECTED DRAWING: None

Description

  The present invention relates to a texture improving agent for frozen cooked noodles, a method for producing frozen cooked noodles with improved texture, and a texture improving method for frozen cooked noodles.

Noodles such as pasta, udon, soba and Chinese noodles may be circulated in the state of frozen cooked noodles that are made into noodles and cooked to a certain degree for quick maintenance in order to maintain quality and simplify cooking procedures. Frozen cooked noodles have a negative impact on the texture due to the condition of frozen storage in the distribution stage, and in the stage where consumers eat, Since the elasticity becomes weak, the original texture when cooking raw noodles without freezing is impaired, and the texture deteriorates over time after cooking. For the purpose of improving the texture of such frozen cooked noodles, food additives such as processed starch (Patent Document 1) and thickening polysaccharides (Patent Document 2 and Patent Document 3) and vital gluten (Patent Document 4) And Patent Literature 5) can be used as a texture-improving agent.
However, due to the recent trend toward natural products and social demands to reduce the amount of food additives used, food texture improvers and foods for frozen cooked noodles that do not use conventional additives such as processed starch and thickening polysaccharides are used. There is a need for a method for producing frozen cooked noodles with improved feel and a method for improving the texture of frozen cooked noodles.
On the other hand, vegetable paste is used as various food ingredients. Various methods for producing vegetable pastes have been known so far. For example, in Patent Document 6, a vegetable raw material is treated with superheated steam, and the paste is processed with an enzyme to maintain the color and softness, and the taste and flavor. It is disclosed that a method for producing a vegetable paste having a good texture is provided. Patent Document 7 discloses a freeze-dried product having immediate solubility, including a vegetable paste that has been enzymatically treated with a cell component degrading enzyme such as cellulase or protease. However, when the vegetable paste is used for food, its purpose is mainly used, coloring, and flavoring as a raw material, and there is no example of using the vegetable paste for the purpose of improving the texture of cooked noodles with frozen rice cake.

JP-A-2005-27643 JP2016-220598 JP2013-243959A JP2011-72305A JP 10-42811 A JP2009-296890 JP 2001-008614 A

  Even without the use of additives such as processed starch and thickening polysaccharides, it is possible to improve the texture of frozen cooked noodles that have deteriorated due to freezing and storage after cooking, and to deteriorate after cooking. Provided are a texture improving agent for frozen cooked noodles, a method for producing frozen cooked noodles using the same, and a method for improving the texture of frozen cooked noodles.

As a result of intensive studies to solve the above problems, the present inventors have made a vegetable raw material heat-treated with superheated steam to form a paste, added cell component degrading enzymes to the paste, stirred, and a temperature of less than 20 ° C. The additive is used by producing a frozen cooked noodle by using 0.9 to 12 parts by weight of the texture improving agent for frozen cooked noodles obtained by reacting in 100 to 100 parts by weight of flour. Even without this, the present inventors have found that it is possible to improve the texture that has deteriorated due to freezing storage and cooking after storage of frozen cooked noodles, and the texture that deteriorates with time after cooking, and the present invention has been completed.
That is, the present invention is as follows.
[1] A step of heat-treating vegetable raw material with superheated steam, a step of pasting the heat-treated vegetable raw material, and a step of adding at least one cell component degrading enzyme to the paste and reacting at less than 20 ° C. A method for producing a texture improving agent for frozen cooked noodles.
[2] The production method according to [1], wherein the superheated steam temperature is higher than 100 ° C and lower than 200 ° C.
[3] The production method according to [1] or [2], wherein the cell component degrading enzyme is selected from the group consisting of cellulase, hemicellulase, amylase, protease, and lipase.
[4] Using 0.9 to 12 parts by mass of the texture improving agent for frozen cooked noodles produced according to the production method according to any one of [1] to [3] above with respect to 100 parts by mass of flour. The manufacturing method of frozen cooking noodles including the process of making noodles.
[5] Using 0.9 to 12 parts by mass of the texture improving agent for frozen cooked noodles produced according to the production method of any one of [1] to [3] above with respect to 100 parts by mass of flour. A method for improving the texture of frozen cooked noodles, comprising a step of making noodles. [6] A texture improving agent for frozen cooked noodles obtained by heating a vegetable raw material with superheated steam to form a paste, adding a cell component degrading enzyme to the paste, and reacting at a temperature of less than 20 ° C.
[7] A frozen cooked noodle comprising the texture improver for the frozen cooked noodle according to [6].

  By using a predetermined amount of the texture improving agent for frozen cooked noodles obtained by the method for producing a texture improving agent for frozen cooked noodles according to the present invention, frozen cooked noodles are manufactured, so that they can be frozen without using any additives. The texture which deteriorated by the freezing preservation | save of cooking noodles and the heat cooking after a preservation | save, and the texture which deteriorates with time after cooking can be improved.

  In the present invention, “frozen cooked noodles” refers to freshly cooked noodles that have been frozen after cooking in a bowl. The type of noodles is not particularly limited, and examples include pasta, udon, cold wheat, somen, Chinese noodles, buckwheat, and rice noodles.

  In the present invention, the “vegetable raw material” is not particularly limited, and root vegetables such as carrots and radish, earthenware such as onions and potatoes, leaf and stem vegetables such as kale and spinach, fruit vegetables such as pumpkins and tomatoes, green peas, Examples include legumes such as green peas, and gramineous vegetables such as corn and baby corn. Preferably, carrot, pumpkin, potato, onion and corn can be used. More preferred are carrot, pumpkin and potato, and most preferred is carrot. The vegetable raw material is preferably subjected to a pretreatment such as washing, peeling and removing unnecessary roots and leaves before pasting.

In the present invention, “superheated steam” is gaseous water obtained by heating saturated steam beyond the saturated steam point (100 ° C. at 1 atm), and is also called dry steam. In contrast, water vapor is water in a state where fine water droplets in which gaseous water is partially condensed and gaseous water are mixed at a boiling point or more and less than a saturated water vapor point, and is also referred to as wet steam.
The superheated steam temperature is preferably more than 100 ° C. and less than 200 ° C., more preferably 102 ° C. to 180 ° C., still more preferably 105 ° C. to 160 ° C., and even more preferably 120 ° C. to 150 ° C.
Since it is wet steam below 100 ° C., the effect of superheated steam treatment cannot be obtained. Moreover, at 200 degreeC or more, it exists in the tendency for the koge of the vegetable piece surface and drying to arise.
The superheated steam treatment time can be appropriately set depending on the size and shape of the vegetable pieces to be treated. For example, if carrots are peeled and cut into 2 to 3 equal parts, they can be treated at 100 to 170 ° C. for 10 minutes to 1 hour.
As an apparatus for the superheated steam treatment, any type of superheated steam spraying apparatus such as a batch type or a conveyor type may be used.

  In the present invention, the “pasting” may be performed by any known pasting method, for example, using a known pasting apparatus. The pasting apparatus can be used without limitation as long as it is a known apparatus capable of pasting vegetables, and is a grindstone type (grinding stone type), cutting blade type, barrel type, medium agitation type, compression type, impact type, grinding Examples of devices such as equations and combinations thereof can be illustrated. A grindstone type or cutting edge type device is preferred, and a cutting edge type device is most preferred. A commercially available cutter mixer can be used as the cutting blade type device. Pasting conditions can be appropriately changed depending on the vegetable raw material and the pasting apparatus. For example, when carrot is processed with a cutter mixer, it can be pasted by processing at 1000 to 2500 rpm for 30 seconds to 3 minutes.

In the present invention, the “cell component degrading enzyme” is not particularly limited as long as it is a degrading enzyme of cell components such as fibers, carbohydrates, proteins, and lipids, and can be used alone or in combination of one or more.
Preferably, at least one selected from cellulase, hemicellulase, amylase, protease and lipase can be used, and more preferably at least one selected from cellulase and amylase. The type and amount of the cell component degrading enzyme to be used can be appropriately selected as an optimal combination depending on the type of vegetable. For example, in the case of cellulase enzyme, it is preferably 0.01 to 2% by mass, more preferably 0.02 to 0.2% by mass, and in the case of hemicellulase enzyme, preferably relative to the mass of vegetable paste. Is 0.01-2% by mass, more preferably 0.02-0.2% by mass, and in the case of amylase enzyme, preferably 0.01-2% by mass, more preferably 0.02%, based on the mass of the vegetable paste. ~ 0.2% by mass, in the case of protease enzyme, preferably 0.01-2% by mass, more preferably 0.02-0.2% by mass, in the case of lipase enzyme, Preferably it is 0.01-2 mass% with respect to mass, More preferably, 0.02-0.2% is added. Specifically, in the case of carrots, cellulase A Amano 3 (manufactured by Amano Enzyme, cellulase) and biozyme A (manufactured by Amano Enzyme, α-amylase) are selected from the paste, and 0.01 to 0.00 each. 8% by mass can be added.

  In the present invention, the enzyme reaction temperature is less than 20 ° C. Preferably they are 0 degreeC or more and less than 20 degreeC, More preferably, they are 0 degreeC or more and 15 degrees C or less, Most preferably, they are 5 degreeC or more and 10 degrees C or less.

  In the present invention, the enzyme reaction time can be appropriately changed depending on the type of vegetable and the type of enzyme used, but preferably exceeds 4 hours, more preferably exceeds 8 hours, more preferably exceeds 10 hours, and most preferably. Is 15 hours or more. Moreover, it is preferably 200 hours or less, more preferably 100 hours or less.

  In the present invention, it is preferable to perform enzyme deactivation treatment after the enzyme reaction. The enzyme deactivation treatment is a treatment for deactivating the enzyme by heating or the like after completion of the enzyme reaction. For example, the heat treatment can be performed at 90 to 100 ° C. for 10 to 30 minutes.

  The method for producing frozen cooked noodles of the present invention includes the step of producing noodles using the above-described texture improver for frozen cooked noodles of the present invention using 0.9 to 12 parts by mass with respect to 100 parts by mass of flour. Including. The texture improving agent of the present invention is preferably used in an amount of 2 to 12 parts by weight, more preferably 2 to 7 parts by weight, based on 100 parts by weight of flour.

  The method for improving the texture of frozen cooked noodles according to the present invention uses the above-described texture improver for frozen cooked noodles according to the present invention to produce noodles using 0.9 to 12 parts by mass with respect to 100 parts by mass of flour. Process. The texture improving agent of the present invention is preferably used in an amount of 2 to 12 parts by weight, more preferably 2 to 7 parts by weight, based on 100 parts by weight of flour.

  The method for producing frozen cooked noodles of the present invention can be carried out by producing frozen cooked noodles by a conventional method except that it includes a step of making noodles using a specific amount of the texture improving agent of the present invention with respect to flour. I can do it. Moreover, the texture improvement method of this invention can be performed by manufacturing frozen cooking noodles by a normal method except including the process of making noodles using the texture improvement agent of this invention using specific amount with respect to flour. . For example, flour and other flours are mixed with water and salt to create a dough. After the resulting dough is aged, it is molded with a noodle roll, combined and rolled to produce a noodle band, and cut with incisors. A noodle string is obtained by noodle strings or extruded noodles. The obtained noodle strings can be cooked with a bowl, cooled, and then frozen with ingredients and sauces if necessary.

  In the method for producing frozen cooked noodles of the present invention, flours such as wheat flour, barley flour, rice flour, soybean flour, buckwheat flour, etc .; tapioca starch, potato starch, corn starch, waxy corn starch, wheat Supplementary materials usually used in the production of noodles, such as starches such as starch; emulsifiers; inorganic salts such as salt; preservatives; citrus; fortifiers such as vitamins, minerals and amino acids can be used.

EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
[Production Example 1 Production of texture improver]
(1) Wash the carrot, peel the skin, and cut it into 2-3 parts.
(2) Carrot was subjected to superheated steam treatment (135 ° C., 0.5 hour) using a superheated steam conveyor oven (manufactured by Token Kogyo Co., Ltd.).
(3) After cooling, using a cutter mixer (AC-50S, manufactured by Aikosha Seisakusho), it was processed at 1500 rpm for 2 minutes and 30 seconds to form a paste.
(4) 0.04 parts by mass of Cellulase A Amano 3 (manufactured by Amano Enzyme) and 0.02 parts by mass of Biozyme A (manufactured by Amano Enzyme) were added to 100 parts by mass of carrot paste, and sufficiently mixed and stirred. .
(5) The mixture was subjected to an enzyme reaction at 5 ° C. for 17 hours.
(6) 1 kg of the reaction product was filled into a resin packaging bag and sealed.
(7) The sealed packaging bag was heated at 90 to 100 ° C. for 10 to 30 minutes, sterilized and enzyme-inactivated, and a texture improving agent A was obtained.

[Production Example 2 Production of frozen cooked pasta using texture improver]

Pasta recipe (parts by mass)

(1) 30 parts by mass of water and 3 parts by mass of the texture improving agent A obtained in Production Example 1 were mixed to obtain charged water.
(2) 100 parts by mass of durum semolina powder and the total amount of the feed water prepared in (1) were charged into a mixer.
(3) Mixing at low speed for 3 minutes and high speed for 10 minutes to obtain a rag-like dough.
(4) The rag-like dough prepared in (3) was put into a noodle making machine and roughly combined to obtain a rough noodle strip, which was further combined and rolled to prepare a noodle strip having a thickness of 1.45 mm.
(5) The obtained noodle strip was cut out with a # 5 cutting blade to form a noodle string and cut into a length of 210 mm to obtain raw pasta.
(6) The obtained raw pasta was cooled with boiling water for 3 minutes, cooled with running water for 30 seconds, and then cooled with ice water for 2 minutes and 30 seconds to produce pasta with boiling water.
(7) 100 g of sauce was added to 200 g of pasta with the produced rice cake, and frozen in a quick freezer at −32 ° C. for 2 hours to obtain frozen cooked pasta.

[sensory evaluation]
The obtained frozen cooked pasta was stored frozen at −30 ° C. for 1 week and heated for 4 minutes in a microwave oven, and the texture was evaluated by 10 skilled panelists according to the sensory evaluation criteria shown in Table 1 below. In Production Example 2, fresh pasta was prepared without using a texture-improving agent, cooked in a bowl and frozen, and then the texture immediately after cooking was rated 3 points.

Table 1: Evaluation criteria table

[Test Example 1 Examination of enzyme reaction conditions]
A texture improving agent was produced according to Production Example 1 except that the enzyme reaction conditions shown in Table 2 were used, and a frozen cooked pasta was produced according to Production Example 2 using the obtained texture improving agent. The texture improving agent of Example 2 corresponds to the texture improving agent A produced according to Production Example 1. The obtained frozen cooked pasta was stored frozen at -30 ° C. for 1 week, and heated for 4 minutes in a microwave oven and after 10 minutes after heating for 4 minutes in a microwave oven, the texture of the above table was obtained by 10 skilled panelists. Evaluation was performed according to the sensory evaluation criteria shown in 1. Comprehensive evaluation shows the average score of the texture immediately after a heating, and the score of the texture 10 minutes after a heating.
Control group 1 is a frozen cooked pasta produced using a carrot paste that has not been subjected to enzyme treatment, and control group 2 is a frozen cooked pasta produced using neither a texture improving agent nor a carrot paste.
In addition, when an enzyme reaction is performed at 55 ° C., the change in the properties of the pasted carrot reaches a plateau in 2 hours, and does not change even if the reaction is further performed. Based on these reaction conditions (55 ° C., 2 hours, Comparative Example 3), the reaction time at which the reaction at each temperature had a plateau was set from the relative activity of cellulase at each reaction temperature. In Comparative Example 4 (reaction temperature of 70 ° C.), biozyme A (α-amylase main component, protease subcomponent) is thermally inactivated, so that the enzyme reaction is shown as an insufficient example.

^*デュラムセモリナ粉（穀粉）１００質量部に対する
^**食感改良剤の代わりに酵素処理していないニンジンペーストを使用 Table 2

^{* To} 100 parts by weight of durum semolina (flour)
^** Use carrot paste without enzyme treatment instead of texture improver

  Examples 1 to 5 having an enzyme reaction temperature of less than 20 ° C. all show a good texture similar to that prepared by cooking raw pasta, and the texture is not impaired even after 10 minutes of cooking in the range. The feeling improvement effect was shown. In the target area 1 using carrot paste without enzyme treatment instead of the texture improving agent and the control area 2 not using the texture improving agent, both the texture is impaired by the heat treatment after freezing and the texture In Control Group 2 where no improver was used, the texture was further deteriorated after 10 minutes of range heating. In Comparative Examples 1 to 4 in which the enzyme reaction temperature is 20 ° C. or higher, a sufficient texture improvement effect was not recognized.

[Test Example 2 Investigation of superheated steam treatment conditions]
A texture improving agent was produced according to Production Example 1 except that the superheated steam treatment temperature described in Table 3 was used, and a frozen cooked pasta was produced according to Production Example 2 using the obtained texture improving agent. The obtained frozen cooked pasta was stored frozen at -30 ° C. for 1 week, and heated for 4 minutes in a microwave oven and after 10 minutes after heating for 4 minutes in a microwave oven, the texture of the above table was obtained by 10 skilled panelists. Evaluation was performed according to the sensory evaluation criteria shown in 1. Comprehensive evaluation shows the average score of the texture immediately after a heating, and the score of the texture 10 minutes after a heating. In Comparative Example 5, the superheated steam treatment was not performed. The steam at 100 ° C. in Comparative Example 6 is wet steam and not superheated steam (dry steam).

過熱水蒸気処理温度が１００℃を超え、２００℃未満である実施例２、６〜９はいずれも生パスタを調理したものと同様な良好な食感を示し、その食感はレンジ加熱１０分後においても損なわれず、十分な食感改良効果が示された。過熱水蒸気処理を行わなかった比較例５および６、過熱水蒸気処理温度が２００℃以上である比較例７では食感改善効果は得られず低い評価であった。特に比較例７ではカットニンジンの乾燥が進行し過ぎたことが評価の低い原因であると考えられた。 Table 3

Examples 2 and 6 to 9 in which the superheated steam treatment temperature exceeds 100 ° C. and is lower than 200 ° C. all show a good texture similar to that of cooked raw pasta, and the texture is 10 minutes after cooking the range. The food texture was sufficiently impaired, and a sufficient texture improvement effect was shown. In Comparative Examples 5 and 6 in which the superheated steam treatment was not performed, and in Comparative Example 7 in which the superheated steam treatment temperature was 200 ° C. or higher, the texture improvement effect was not obtained and the evaluation was low. In particular, in Comparative Example 7, it was considered that the dryness of cut carrots progressed too much, which was a cause of low evaluation.

[Test Example 3 Examination of amount of texture improver used]
Next, the compounding quantity of the texture improving agent was evaluated.
Except for changing the amount of texture improver to 100 parts by weight of durum semolina (flour) as shown in Table 4 and adjusting the amount of water so that the total amount of the texture improver and water is 33 parts by weight. Raw pasta was produced by the method of Production Example 2 (using the texture improving agent obtained in Production Example 1). The obtained frozen cooked pasta was stored frozen at -30 ° C. for 1 week, or stored for 8 days under abuse storage conditions (8 hours at −30 ° C., 8 hours at −5 ° C. for 12 cycles), and then stored in a microwave oven for 4 days. The texture of the food heated for 10 minutes was evaluated by ten skilled panelists according to the sensory evaluation criteria shown in Table 1 above. This abuse storage condition corresponds to storage at −30 ° C. for 3 months. In addition, comprehensive evaluation shows the average score of the texture after frozen storage and the score of the texture after storage under abuse storage conditions.

^*デュラムセモリナ粉（穀粉）１００質量部に対する Table 4

^{* To} 100 parts by weight of durum semolina (flour)

  In Examples 10, 2 and 11, good texture improvement effect was shown, and Example 2 was the best. The effect was the same under the condition of abuse preservation. In Comparative Example 8, the effect was not obtained because the blending amount was small, and Comparative Example 9 was too much and had a hard texture.

[Test Example 4 Texture improver using different raw vegetables]
Next, the effect at the time of using vegetables other than a carrot as a raw material vegetable of a texture improving agent was evaluated. As shown in Table 5, a texture improving agent was produced according to the method of Production Example 1 except that pumpkin or potato was used instead of carrot, and the resulting texture improvement agent was used to produce the texture improving agent. A frozen cooked pasta was produced. The obtained frozen cooked pasta was stored frozen at -30 ° C. for 1 week, and heated for 4 minutes in a microwave oven and after 10 minutes after heating for 4 minutes in a microwave oven, the texture of the above table was obtained by 10 skilled panelists. Evaluation was performed according to the sensory evaluation criteria shown in 1. In Production Example 2, fresh pasta was prepared without using a texture-improving agent, cooked in a bowl and frozen, and then the texture immediately after cooking was rated 3 points. In addition, comprehensive evaluation shows the average score of the texture immediately after a heating, and the score of the texture 10 minutes after a heating.
The results are shown in Table 5.

実施例２のニンジンを原料とした食感改良剤を使った場合が最も良好な食感改良効果を示したが、カボチャやジャガイモのように他の原料野菜から調製した食感改良剤でも良好な評価となり、野菜の種類に係わらず食感改良効果を示すことが示された。 Table 5

When the texture improver using the carrot of Example 2 as a raw material was used, the best texture improvement effect was shown, but the texture improver prepared from other raw vegetables such as pumpkin and potato was also good. It became evaluation and it was shown that the texture improvement effect was shown irrespective of the kind of vegetable.

[Test Example 5 Evaluation of various frozen cooked noodles]
Subsequently, the suitability of the texture improving agent in frozen cooked noodles other than frozen cooked pasta was evaluated.

A. Frozen cooked udon recipe (parts by weight)

(1) 3 parts by mass of the texture improving agent A obtained in Production Example 1, 2 parts by mass of sodium chloride, and 31 parts by mass of water were mixed in advance to prepare charged water.
(2) 100 parts by weight of medium-strength flour and the prepared water prepared in (1) were put into a mixer and mixed for 5 minutes to obtain a rag-like dough.
(3) The rag-like dough prepared in (2) was put into a noodle making machine and formed into a rough noodle strip, and further combined and rolled to prepare a noodle strip having a thickness of 2.5 mm.
(4) The obtained noodle strip was made into a noodle string with a # 10 cutting blade and cut into a length of 250 mm to obtain raw udon.
(5) Boiled udon was prepared by boiling with boiling water (pH adjusted to 5.5 to 6.0) for 20 minutes, cooled with running water for 30 seconds, and then cooled with ice water for 2 minutes and 30 seconds.
(6) 300 g of gelatin soup was placed on 100 g of the boiled udon noodles and frozen in a quick freezer at −32 ° C. for 2 hours to obtain frozen cooked udon.

B. Frozen cooking buckwheat recipe

(1) 3 parts by mass of the texture improving agent A obtained in Production Example 1 and 29 parts by mass of water were mixed in advance to prepare charged water.
(2) 40 parts by mass of buckwheat flour and 60 parts by mass of strong wheat flour were mixed.
(3) The mixed powder prepared in (2) and the feed water prepared in (1) were put into a mixer and mixed for 5 minutes to obtain a soft dough.
(4) The rag-like dough prepared in (3) was put into a noodle making machine and formed into a rough noodle strip, which was further combined and rolled to prepare a noodle strip having a thickness of 1.4 mm.
(5) The obtained noodle strip was made into noodle strings with a # 20 cutting blade and cut into a length of 250 mm to obtain raw buckwheat noodles.
(6) Boiled water for 2.5 minutes, cooled with running water for 30 seconds, then cooled with ice water for 2 minutes and 30 seconds to produce boiled buckwheat.
(7) Gelatin soup was added to 100 g of the boiled soba noodles and 300 g of gelatin soup was frozen in a quick freezer at −32 ° C. for 2 hours to obtain frozen cooked soba noodles.

C. Frozen cooked Chinese noodle recipe

(1) 3 parts by mass of the texture improving agent A obtained in Production Example 1, 2 parts by mass of Kansui, and 30 parts by mass of water were mixed in advance to prepare charged water.
(2) 100 parts by weight of flour for Chinese noodles and the prepared water prepared in (1) were put into a mixer and mixed for 5 minutes to make it soft.
(3) The soboro made in (2) was put into a noodle making machine and formed into a rough noodle strip, and further combined and rolled to prepare a noodle strip having a thickness of 1.5 mm.
(4) The noodle strip obtained was made into noodle strings with a # 20 cutting blade and cut into a length of 250 mm to obtain raw Chinese noodles.
(5) The noodles were boiled in boiling water for 2 minutes, cooled with running water for 30 seconds, then cooled with ice water for 2 minutes 30 seconds, and boiled Chinese noodles were produced.
(6) 300 g of gelatin soup was added to 100 g of the Chinese noodles produced and frozen in a quick freezer at −32 ° C. for 2 hours to obtain frozen cooked Chinese noodles.

[sensory evaluation]
Table 1 shows the textures of various frozen cooked noodles stored at -30 ° C for 1 week and then heated for 4 minutes in a microwave oven and 10 minutes after heating for 4 minutes in a microwave oven. Evaluation was performed according to the sensory evaluation criteria shown. The results are shown in Table 6. Each noodle was prepared without using a texture-improving agent, cooked in a bowl and frozen, and then the texture immediately after cooking was scored as 3 points. In addition, comprehensive evaluation shows the average score of the texture immediately after a heating, and the score of the texture 10 minutes after a heating.

実施例１４〜１６のいずれにおいても良好な食感改良効果が得られ、冷凍調理麺の種類に係わらず良好な結果が得られた。 Table 6

In any of Examples 14 to 16, a good texture improvement effect was obtained, and good results were obtained regardless of the type of frozen cooked noodles.

Claims (7)

Heat-treating vegetable raw material with superheated steam,
A method for producing a texture improver for frozen cooked noodles, comprising the step of pasting the heat-treated vegetable material, and the step of adding at least one degrading enzyme of a cell component to the paste and reacting it at less than 20 ° C.   The manufacturing method of Claim 1 whose superheated steam temperature exceeds 100 degreeC and is less than 200 degreeC.   The production method according to claim 1 or 2, wherein the cell component degrading enzyme is selected from the group consisting of cellulase, hemicellulase, amylase, protease and lipase.   A step of producing noodles using 0.9 to 12 parts by mass of the texture improving agent for frozen cooked noodles produced according to the production method according to any one of claims 1 to 3 with respect to 100 parts by mass of flour. A method for producing frozen cooked noodles.   A step of producing noodles using 0.9 to 12 parts by mass of the texture improving agent for frozen cooked noodles produced according to the production method according to any one of claims 1 to 3 with respect to 100 parts by mass of flour. A method for improving the texture of frozen cooked noodles.   A texture improving agent for frozen cooked noodles, which is obtained by heating a vegetable raw material with superheated steam to form a paste, adding a cell-degrading enzyme to the paste, and reacting at a temperature of less than 20 ° C.   The frozen cooking noodle containing the texture improvement agent of the frozen cooking noodle of Claim 6.