JP2020162468A - Producing method of refrigerated spaghetti-like food that is eaten as it is with liquid sauce - Google Patents

Abstract

To provide a producing method of a refrigerated spaghetti-like food that is eaten as it is with a liquid sauce, which has a good texture just by applying a liquid sauce without reheating and in which aging feeling during storage is suppressed.SOLUTION: A refrigerated spaghetti-like food is produced by: noodle raw materials containing hydroxypropylated phosphoric acid cross-linked starch, alginate propylene glycol ester, tamarind seed gum, and carrageenan are kneaded using a vacuum mixer to prepare noodle dough (dough), an outer layer noodle band prepared by combining the prepared dough and an inner layer noodle band prepared by extruding the prepared dough with an extruder are laminated to prepare a three-layer noodle band, and it is boiled, water-cooled, and then immersed in an acid dipping solution, packaged, subjected to heat sterilization and cooled.SELECTED DRAWING: None

Description

The present invention relates to a method for producing a refrigerated spaghetti-like food that is eaten as it is with a liquid sauce.

Conventionally, in soba and chilled Chinese noodles, chilled noodles called set noodles, which have a relatively short expiration date and are eaten as they are by sprinkling loosening liquid or sauce, and noodles that are loosened with running water and eaten have been put on the market (patented). Reference 1).

Regarding spaghetti-like foods, so-called soft noodles, which are soft spaghetti-type noodles, are on the market. Soft noodles are made by adding water to wheat flour, kneading them, making noodles, gelatinizing the surface, and then processing them. Specifically, strong flour is kneaded with salt, and the noodles are steamed to make the surface. It is produced by gelatinizing and then boiling (see Non-Patent Document 1). Soft noodles are generally cooked again before cooking or eaten unrefrigerated. In addition, chilled spaghetti with sauce applied in advance is also on the market, but most of them are eaten after being reheated in a microwave oven or the like.

JP-A-2002-65191

Fair competition rules regarding labeling of raw noodles Article 2, Paragraph 7

The present invention provides a method for producing a refrigerated spaghetti-like food which has a good texture only by sprinkling a liquid sauce without reheating and is eaten as it is by sprinkling a liquid sauce in which the aging feeling during refrigerated storage is suppressed. That is the issue.

The inventors have been developing a cold spaghetti-style product that can be easily eaten by simply sprinkling a liquid sauce without reheating, but with a method like soft noodles, the surface is taut and the inside is Because it was soft, I couldn't get a satisfactory texture as a cold spaghetti. On the other hand, when extruded noodles such as spaghetti are used, a satisfactory texture can be obtained immediately after production, but since there is no gelatinization due to reheating, the noodles have a hard and brittle texture that seems to have aged rapidly when stored in a refrigerator. It became. Therefore, as a result of diligent research, the present invention was reached.

That is, the three-layer noodle band manufacturing step of manufacturing the three-layer noodle band by laminating the inner layer noodle band between the two outer layer noodle bands and the three-layer noodle band produced in the three-layer noodle band manufacturing step. A noodle wire manufacturing step of rolling and cutting out to produce noodle strings, a boiling step of boiling the noodle strings produced in the noodle wire manufacturing step, and a water cooling step of water-cooling the noodle strings cooked in the boiling process. An acid dipping step of immersing the noodle wire water-cooled by the water cooling step in an acid dipping solution, a packaging step of packaging the noodle wire acid-immersed in the acid dipping step, and the noodle packaged in the packaging step. A method for producing a refrigerated spaghetti-like food, which comprises a heat sterilization step of heat sterilizing a wire and a cooling step of cooling the noodle wire sterilized in the heat sterilization step, and the noodles are eaten as they are with a liquid sauce. The noodle band is a noodle band formed by rolling a dough obtained by kneading noodle raw material powder and kneading water with a vacuum mixer, and the inner layer noodle band is made by mixing noodle raw material powder and kneading water with a vacuum mixer. The dough is extruded under reduced pressure by an extruder, and the outer layer noodle band and the inner layer noodle band are composed of hydroxypropylated phosphate crosslinked starch, alginate polyethylene glycol ester, carrageenan, and tamarind seed gum. This is a method for producing refrigerated spaghetti-like food, which is eaten as it is by sprinkling a liquid sauce containing.

Further, as the noodle raw materials for the outer layer noodle band and the inner layer noodle band according to the present invention, hydroxypropylated phosphoric acid cross-linked starch is contained in the main raw material powder for both the outer layer noodle band and the inner layer noodle band in an amount of 30 to 70% by weight, and the weight of the main raw material powder. It is preferable to add 1.0 to 2.0% by weight of alginate polyethylene glycol ester, 0.5 to 2.0% by weight of carrageenan, and 0.5 to 1.5% by weight of tamarind seed gum.

Further, it is preferable that the thickness ratio of the outer layer noodle band and the inner layer noodle band according to the present invention is 1: 2: 1 to 1: 3.5: 1.

In addition, the water content of the refrigerated spaghetti-like food that is eaten as it is by applying the liquid sauce according to the present invention is preferably 68 to 72% by weight.

INDUSTRIAL APPLICABILITY The present invention provides a method for producing a refrigerated spaghetti-like food which has a good texture only by applying a liquid sauce without reheating and is eaten as it is by applying a liquid sauce in which the aging feeling during storage is suppressed. Can be done.

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. 1. Noodle raw material blending The raw material of the outer layer noodle band and the raw material of the inner layer noodle band according to the present invention include wheat flour, starch and gluten as the main raw material flour. As the wheat flour, any of strong flour, semi-strength flour, medium-strength flour, weak flour and durum flour can be used, but strong flour, semi-strong flour and durum flour have a high protein content such as gluten and are preferable in terms of noodle-making property and texture. In the present invention, the amount of wheat flour added is preferably 10 to 65% by weight in the main raw material flour. If the content of flour is low, the flavor is bad, and if it is too high, the feeling of aging becomes strong.

Further, as the starch, various starches such as potato starch, tapioca starch and corn starch, and processed starches such as pregelatinized starch, acetylated starch, hydroxypropylated starch and crosslinked starch can be used. In the present invention, hydroxypropylated phosphate cross-linked starch is preferable in order to suppress aging. The amount of the hydroxypropylated phosphoric acid crosslinked starch added is preferably 30 to 70% by weight in the main raw material powder. If the amount of hydroxypropylated phosphoric acid crosslinked starch added is less than 30% by weight, the aging sensation cannot be sufficiently suppressed, and conversely, if it is more than 70% by weight, the flavor is poor and a large amount of gluten is used to maintain the noodle-making property. Need to be compounded.

Further, in the present invention, it is necessary to add a large amount of starch to the noodles, and gluten is added according to the amount of starch added in order to improve the noodle-making property. Active gluten may be used as the gluten, and the amount of gluten added is preferably 5 to 20% by weight according to the amount of starch added.

As other auxiliary noodle raw material powders, egg powders such as whole egg powder and egg white powder, insoluble powders such as calcium preparations, and thickeners such as alginic acid, propylene glycol alginate, carrageenan, and tamarind seed gum may be added. it can. The thickener is usually added to the kneading water in many cases, but in the present invention, since a large amount of the thickener is added, the viscosity of the kneading water becomes too high when added to the kneading water, which makes it difficult to manufacture. It is preferable to add it as an auxiliary raw material powder. The main raw material powder and the auxiliary raw material powder are powder-mixed to obtain a homogeneous noodle raw material powder.

As other noodle raw materials other than noodle raw material powder, in the present invention, salts, alkaline agents, phosphates, noodle quality improvers, edible oils and fats, pH adjusters, emulsifiers, enzymes, carotene pigments generally used in the production of noodles. Various pigments such as and preservatives can be added. These may be added by dissolving or suspending in kneading water.

In the present invention, propylene glycol alginate, carrageenan and tamarind seed gum are added as raw materials for the outer layer noodle band and the inner layer noodle band.

Propylene glycol alginate is necessary to give spaghetti-like hardness and crispness, and 1.0 to 2.0% by weight may be added to the weight of the main noodle flour of the inner layer noodle band and the outer layer noodle band. preferable. In addition, by blending more in the outer layer than in the inner layer, it is possible to obtain noodles with a surface hardness and looseness that are typical of pasta.

Tamarind seed gum is necessary to obtain a fresh texture and smoothness on the surface of the noodles, and 0.5 to 1.5% by weight should be added to the weight of the main noodle flour of the inner layer noodle band and the outer layer noodle band. Is preferable.

Carrageenan is necessary for producing spaghetti-like hardness and crispness, and it is preferable to add 0.5 to 2.0% by weight based on the texture and the weight of the noodle main raw material powder of the inner layer and outer layer noodle bands. As the type of carrageenan, iota carrageenan is preferable, and gelation is preferable by dissolving a calcium salt in an acid dipping solution described later. In addition, by blending more in the outer layer than in the inner layer, it is possible to obtain noodles with a surface hardness and looseness that are typical of pasta.

2. Kneading step Noodle dough (dough) for each of the outer and inner layers is prepared by adding kneading water to the noodle raw material flour and kneading the noodles. As a method for producing the noodle dough, in order to give a feeling of density and suppress deterioration of the texture, the raw materials are kneaded so as to be uniformly mixed using a vacuum mixer. The degree of vacuum of the vacuum mixer is preferably −400 mmHg or less under reduced pressure.

3. 3. Three-layer noodle band production step Next, each layer noodle band is produced from the produced dough.

For the inner layer noodle band according to the present invention, the dough is extruded with an extruder under reduced pressure to prepare an extruded noodle band. By using the extruded noodle band, the noodle band has a dense structure, and the preferable decompression range is −400 mmHg or less.

As for the outer layer noodle band according to the present invention, a composite noodle band formed by rolling the dough into a coarse noodle band and then further combining the dough is used. By providing a density difference between the outer layer noodle band and the inner layer noodle band, an al dente-like texture with a spaghetti-like core feeling is obtained.

Next, a three-layer noodle band is prepared from the prepared outer layer noodle band and inner layer noodle band. The method for producing the three-layer noodle band is not particularly limited, but a method in which an inner layer noodle band is sandwiched between two outer layer noodle bands and rolled by a roll to form a three-layer noodle band, or one outer layer noodle band An example is a method in which the inner layer noodle band is rolled by a roll and crimped, and then one outer layer noodle band is added and crimped by a roll to form a three-layer noodle band.

At this time, if the proportion of the inner layer noodle band is too large, the noodles tend to age during refrigeration storage, and if the proportion of the inner layer noodle band is too small, the progress of aging during refrigeration storage is suppressed, but the texture is spaghetti. It is difficult to obtain the same texture. Therefore, the ratio of the thickness of the outer layer noodle band to the inner layer noodle band is preferably in the range of 1: 2: 1 to 1: 3.5: 1 for the outer layer: inner layer: outer layer.

4. Noodle string preparation step Next, noodle strings are produced from the produced three-layer noodle band. As a method for producing noodle strings, a three-layer noodle band is rolled into several times with a roll to gradually obtain the desired thickness of the noodle band, and then the noodle band is cut out with a roll called a cutting edge roll to produce the noodle string. The prepared noodle strings are cut to a predetermined length.

5. Boil process The noodles are cooked in advance by boiling so that the cut noodles can be easily eaten. Examples of the boiled cooking include a method of immersing the noodle strings in a boiling tank adjusted so that the temperature of the boiling water is 90 ° C. or higher for about 60 to 300 seconds. At this time, the boiling time is easier to adjust the water content than other steps, and it is preferable to adjust the boiling time so that the water content of the refrigerated spaghetti-like food is 68 to 72% by weight in the boiling step.

6. Water cooling step Next, the cooked noodle strings are water cooled. By cooling with water, the surface is slimmed down, and the noodle strings are cooled and tightened. Examples of the water cooling method include a method of immersing the cooked noodle strings in a water tank at about 4 to 20 ° C. At this time, a plurality of water tanks can be prepared, and the noodle strings can be washed and cooled step by step. In addition, by blowing air into the water tank, the noodle strings can be washed and cooled while moving.

7. Acid dipping step Next, the water-cooled noodle strings are acid-immersed. By soaking in acid, microbial spoilage during refrigerated storage can be suppressed. As the acid used for acid immersion, acids such as lactic acid, citric acid, malic acid, adipic acid, phosphoric acid, and pyrophosphoric acid can be used. The pH is adjusted to about 4.0 to 5.5 by acid immersion. At this time, it is preferable to add a calcium salt such as calcium chloride or calcium lactate to the acid immersion liquid used for acid immersion. By adding the calcium salt, the calcium base reacts with carrageenan to cause gelation, which improves loosening and texture. The reaction with the calcium salt is usually carried out during the boiling process, but adding the calcium salt to the boiling water is not preferable because the texture becomes softer, and it is possible to add it to the acid dipping solution to react. preferable.

8. Packaging Step Next, the acid-soaked noodle strings are hermetically packaged in a packaging film made of polyethylene, polypropylene, or the like in predetermined weight amounts. By sealing, it is possible to prevent the adhesion of new bacteria from the outside after sterilization in the heat sterilization step described later. At this time, a loosening agent can be added to prevent the noodle strings from binding. Various types of loosening agents can be used, but aqueous solutions such as soybean-derived water-soluble hemicellulose, gum arabic, and xanthan gum have a high loosening effect and are also preferable in terms of flavor. As the amount of the loosening agent added, it is preferable to add 5 to 15% by weight with respect to the weight of the noodle string for packaging the 1 to 5% by weight aqueous solution.

8. Heat sterilization step Next, in the packaging step, the wrapped noodles sealed in the wrapping film are sterilized by heating at a temperature of 60 to 100 ° C. As a method of heat sterilization, for example, heat sterilization is performed for 10 to 50 minutes in a heat sterilization chamber adjusted with saturated steam so as to be 60 to 100 ° C.

9. The packaged noodles sterilized by the cooling step and then the heat sterilization step are cooled. The cooling method is not particularly limited, and after cooling by a method of showering cold water to cool it, leaving it to stand naturally, or applying air or cold air to cool it, the noodle strings are cooled in a low temperature chamber of 10 ° C or less. , Refrigerated spaghetti-like food.

11. Other chilled refrigerated spaghetti-like foods can be made into final products by attaching packaged liquid sauces and ingredients and further packaging them in containers or bags. The refrigerated spaghetti-like food to be eaten as it is with the liquid sauce according to the present invention preferably has a water content of 68 to 72% by weight. The water content is very important, and when it is less than 68% by weight, aging easily progresses during refrigerated storage, and when it is more than 72% by weight, the texture becomes soft. More preferably, it is in the range of 69 to 71% by weight. Examples of the method for adjusting the water content include the amount of water added to the noodles, boiling cooking time, water cooling, acid soaking, and addition of a loosening agent. As described above, the water content can be adjusted by adjusting the boiling time. It is preferable to adjust.

The present embodiment will be described in more detail below with reference to examples.

<Experiment 1> Examination of noodle composition (Test Example 1)
To powder raw material consisting of 380 g of strong flour, 500 g of hydroxypropylated phosphoric acid cross-linked tapioca starch, and 120 g of gluten, and 20 g of egg white flour, 25 g of salt, 10 g of trehalose, and 0.8 g of cutinashi pigment are added to 420 g of water. The dissolved kneading water was added and mixed with a vacuum mixer at normal pressure for 4 minutes, and then mixed under a reduced pressure of −600 mmHg for 8 minutes to prepare a noodle dough (dough).

After combining the prepared dough to prepare a 12 mm noodle band, rolling the noodle band to 1.5 mm by roll rolling, and then cutting the noodle band with a 20-square roll cutting blade to make a noodle string. The noodle strings were cut to a size of about 30 cm.

Boil the cut noodles in boiling water for 3 minutes, soak them in cold water at 10 ° C for 30 seconds, wash them twice, cool the noodles sufficiently, and then soak them in an acid immersion solution of 1.7% by weight of lactic acid for 60 seconds. The noodles were soaked, 150 g of noodles were placed in a polyethylene bag, 9 g of a loosening agent consisting of 5% by weight of water-soluble hemicellulose derived from soybeans and 0.25% by weight of xanthan gum was filled, and the noodles were sealed and sealed.

After heat sterilizing the hermetically wrapped noodles in a heat sterilizer adjusted to 85 ° C with steam for 25 minutes, remove the rough heat by blowing air cooling and store in a refrigerator at 10 ° C or less overnight to refrigerate spaghetti-like food. A sample was prepared. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 2)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 1 except that the main raw material flour for noodles was 130 g of strong wheat flour, 700 g of hydroxypropylated phosphoric acid cross-linked tapioca starch, and 170 g of gluten. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 3)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 1 except that the main raw material flour for noodles was 630 g of strong wheat flour, 300 g of hydroxypropylated phosphoric acid crosslinked tapioca starch, and 70 g of gluten. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 4)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 1 except that 5 g of propylene glycol alginate was added as a powder raw material to 1 kg of the noodle main raw material powder. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 5)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 4 except that 10 g of propylene glycol alginate was added to 1 kg of the main raw material powder of noodles. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 6)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 4 except that 15 g of propylene glycol alginate was added to 1 kg of the main raw material powder of noodles. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 7)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 4 except that 20 g of propylene glycol alginate was added to 1 kg of the noodle main raw material powder. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 8)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 6 except that 5 g of tamarind seed gum was added as a powder raw material to 1 kg of the noodle main raw material powder. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 9)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 8 except that 10 g of tamarind seed gum was added to 1 kg of the noodle main raw material powder. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 10)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 8 except that 15 g of tamarind seed gum was added to 1 kg of the noodle main raw material powder. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 11)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 9 except that 10 g of Iota carrageenan was added as a powder raw material to 1 kg of the noodle main raw material powder and 0.1% by weight of calcium chloride was added to boiling water. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 12)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 9 except that 10 g of Iota carrageenan was added as a powder raw material to 1 kg of the noodle main raw material powder and 0.1% by weight of calcium chloride was added to the acid immersion liquid. .. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 13)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 12 except that 5 g of iota carrageenan was added to 1 kg of the noodle main raw material flour. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 14)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 12 except that 15 g of iota carrageenan was added to 1 kg of the noodle main raw material flour. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 15)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 12 except that 20 g of iota carrageenan was added to 1 kg of the noodle main raw material flour. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

Add 50g of commercially available cold pasta sauce (tomato sauce) to the prepared refrigerated spaghetti-like food sample and refrigerated spaghetti-like food, and after loosening well, eat, loosen, flavor, texture (smooth surface, noodles) We confirmed the freshness, crispness, core feeling (al dente-like texture), and aging feeling. The evaluation was conducted by five trained veteran panelists, and the evaluation was conducted in an open panel format by the consensus of the five panelists. Each evaluation was performed in 5 stages, and evaluation 5 was very good, evaluation 4 was good, evaluation 3 was acceptable as a product level, evaluation 2 was inferior, and evaluation 1 was very inferior. The evaluation results are shown in Table 1 below.

As shown in Test Examples 1 to 3, the larger the amount of hydroxypropylated phosphoric acid cross-linked tapioca starch added, the less the aging feeling during refrigerated storage, but the less the flavor of wheat, the softer the texture, and the looser the looseness. Getting worse. On the contrary, when the amount of hydroxypropylated phosphoric acid cross-linked tapioca starch is small, the flavor of wheat is good and the texture is hard, but aging during refrigerated storage is difficult to be suppressed. Therefore, the preferable amount of the hydroxypropylated phosphoric acid crosslinked starch added is 30 to 70% by weight with respect to the weight of the noodle main raw material flour.

As shown in Test Examples 4 to 7, by adding alginate polyethylene glycol ester (PGA), the crispness and hardness of the noodles are improved, and the loosening is also improved. However, if the addition amount is too small, the texture improving effect is not recognized, and conversely, if the addition amount is too large, the noodles become hard and crisp. Therefore, the preferable amount of the polyethylene glycol alginate added is in the range of 1.0 to 2.0% by weight with respect to the weight of the noodle main raw material flour.

As shown in Test Examples 8 to 10, by adding tamarind seed gum, it is possible to improve the lack of smoothness and freshness of the surface of the heat-sterilized noodles. However, if the amount added is increased, it becomes slimy rather than smooth, which is not preferable. Therefore, the preferable amount of tamarind seed gum added is in the range of 1.0 to 2.0% by weight with respect to the weight of the noodle main raw material flour.

As shown in Test Examples 11 to 14, by adding carrageenan, it is possible to improve the crispness and hardness of loosening and texture, which are not enough with the polyethylene glycol alginate ester alone. However, when calcium chloride is used in boiling water as shown in Test Example 11, the surface of the noodles melts and becomes soft. Therefore, calcium chloride is added to the acid dipping solution as shown in Test Examples 12 to 14 to gel carrageenan. It is preferable to proceed with the conversion. In addition, if carrageenan is added too much, the noodles become too hard and the noodles become crisp. Therefore, the preferable amount of carrageenan added is in the range of 0.5 to 2.0% by weight with respect to the weight of the noodle main raw material flour.

In Experiment 1, spaghetti-like foods with suppressed aging, good loosening, spaghetti-like hardness and crispness, and smooth surface and fresh noodles were obtained, but the texture was monotonous and al dente. I couldn't get the texture with the core feeling.

<Experiment 2> Examination of texture of al dente (Test Example 16)
Noodles are prepared by blending Test Example 12 in the same manner as in Test Example 12, and then extruded under a reduced pressure of −680 mmHg using an extruder to prepare an extruded noodle band having a thickness of 12 mm. As for the operation after the band preparation, a refrigerated spaghetti-like food sample was prepared according to the method of Test Example 12. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 17)
Powder made by adding 15 g of alginate polyethylene glycol ester, 10 g of tamarind seed gum, 15 g of iotacarrageenan, and 20 g of egg white flour to 1 kg of noodle main raw material flour consisting of 380 g of strong flour, 500 g of hydroxypropylated phosphoric acid crosslinked tapioca starch, and 120 g of gluten. To the raw materials, kneaded water prepared by dissolving 25 g of salt, 10 g of trehalose, and 0.8 g of carrageenan pigment in 420 g of water was added, mixed with a vacuum mixer at normal pressure for 4 minutes, and then mixed under a reduced pressure of -680 mmHg for 8 minutes to make noodles. The dough was made. The prepared dough was combined to prepare a 12 mm noodle band, which was cut into 6 mm by a rolling roll and cut into two pieces to obtain an outer layer noodle band.

Next, 10 g of alginate polyethylene glycol ester, 10 g of tamarind seed gum, 10 g of iotacarrageenan, and 20 g of egg white flour were added to 1 kg of noodle main raw material flour consisting of 380 g of strong flour, 500 g of hydroxypropylated phosphoric acid crosslinked tapioca starch, and 120 g of gluten. To the powder raw material, kneaded water prepared by dissolving 25 g of salt, 10 g of trehalose, and 0.8 g of carrageenan pigment in 420 g of water was added, mixed with a vacuum mixer at normal pressure for 4 minutes, and then mixed under a reduced pressure of -600 mmHg for 8 minutes. , Noodle dough (dough) was prepared. The prepared dough was extruded using an extruder under a reduced pressure of −680 mmHg to prepare an extruded noodle band having a thickness of 12 mm, which was used as an inner layer noodle band.

The inner layer noodle band was sandwiched between the two outer layer noodle bands and crimped with a rolling roll to prepare a three-layer noodle band (inner / outer layer ratio 1: 2: 1). For the operation after the noodle band preparation, a refrigerated spaghetti-like food sample was prepared according to the method of Test Example 12. Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 18)
A refrigerated spaghetti-like food sample was prepared according to the method of Example 17 except that the thickness of the outer layer noodle band was 4.8 mm (inner / outer layer ratio 1: 2.5: 1). Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 19)
A refrigerated spaghetti-like food sample was prepared according to the method of Example 17 except that the thickness of the outer layer noodle band was 4 mm (inner / outer layer ratio 1: 3: 1) (water content 70% by weight). Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 20)
A refrigerated spaghetti-like food sample was prepared according to the method of Example 17 except that the thickness of the outer layer noodle band was 3.4 mm (inner / outer layer ratio 1: 3.5: 1). Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 21)
A refrigerated spaghetti-like food sample was prepared according to the method of Example 17 except that the thickness of the outer layer noodle band was 3 mm (inner / outer layer ratio 1: 4: 1). Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

Experiment 2 was evaluated in the same manner as in Experiment 1. The evaluation results are shown in Table 2.

By using the extruded noodle strip extruded by the extruder as shown in Test Example 16, a refrigerated spaghetti-like food with a core feeling could be obtained, but when stored in a refrigerator, the surface of the noodles became hard and brittle and aged. The feeling was remarkable.

As shown in Test Examples 17 to 21, a three-layer structure is used, and the inner layer is an extruded noodle band extruded with an extruder to improve the core feeling. However, if the ratio of the inner layer is small, there is no feeling of aging during refrigerated storage. If the core feeling is weak and the ratio of the inner layer is large, the core feeling is felt, but the aging feeling during refrigerated storage is strong. Therefore, the preferable ratio of the inner and outer layers is 1: 2: 1 to 1: 3.5. It is 1.

<Experiment 3> Adjustment of water content (Test Example 22)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 19 except that the boiling time was 2 minutes and 35 seconds (water content: 68% by weight). Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 23)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 19 except that the boiling time was 2 minutes and 45 seconds (water content 69% by weight). Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 24)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 19 except that the boiling time was 3 minutes and 15 seconds (water content: 71% by weight). Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

(Test Example 25)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 19 except that the boiling time was 3 minutes and 30 seconds (water content 72% by weight). Further, as an evaluation of aging feeling, a refrigerated spaghetti-like food sample was stored in a refrigerator at 10 ° C. or lower for 4 days.

Experiment 3 was evaluated in the same manner as in Experiment 1. The evaluation results are shown in Table 3.

In the present invention, since heat sterilization is performed, gelatinization proceeds sufficiently regardless of the boiling time. Therefore, the difference in texture and aging feeling was verified depending on the water content of the refrigerated spaghetti-like food sample. As shown in Experiment 3, the larger the water content, the softer the texture and the weaker the core feeling, and the smaller the water content, the harder the noodles and the more the core feeling, but the easier it is to age during storage. Therefore, the preferable water content of the refrigerated spaghetti-like food is 68 to 72% by weight.

Claims (4)

A three-layer noodle band production process in which two outer layer noodle bands are laminated with an inner layer noodle band sandwiched between them to produce a three-layer noodle band.
A noodle string production step of rolling and cutting out the three-layer noodle band produced in the three-layer noodle band production step to produce a noodle string.
A boiling process in which the noodle strings produced in the noodle string manufacturing process are boiled and cooked,
A water-cooling step of water-cooling the noodle strings cooked in the boiling step and
An acid dipping step in which the noodle strings water-cooled by the water cooling step are immersed in an acid dipping solution, and
A packaging step of packaging the noodle strings soaked in acid in the acid dipping step, and
A heat sterilization step of heat sterilizing the noodle strings packaged in the packaging step,
A method for producing refrigerated spaghetti-like food, which comprises a cooling step of cooling the noodle strings sterilized in the heat sterilization step and a liquid sauce containing the same and eaten as it is.
The outer layer noodle band
A noodle band made by rolling a dough made by kneading noodle raw material powder and kneading water with a vacuum mixer.
The inner layer noodle band
It is an extruded noodle band made by extruding dough, which is made by kneading noodle raw material flour and kneading water with a vacuum mixer, under reduced pressure with an extruder.
The outer layer noodle band and the inner layer noodle band are refrigerated spaghetti that is eaten as it is with a liquid sauce containing hydroxypropylated phosphate crosslinked starch, alginate polyethylene glycol ester, carrageenan, and tamarind seed gum. How to make food. The hydroxypropylated phosphoric acid crosslinked starch is contained in the main raw material powder of the inner layer noodle band and the outer layer noodle band in an amount of 30 to 70% by weight.
The alginic acid polyethylene glycol ester contains 1.0 to 2.0% by weight based on the weight of the main raw material powder of the inner layer noodle band and the outer layer noodle band.
The carrageenan contains 0.5 to 2.0% by weight based on the weight of the main raw material powder of the inner layer noodle band and the outer layer noodle band.
The liquid sauce according to claim 1, wherein the tamarind seed gum contains 0.5 to 1.5% by weight based on the weight of the main raw material powder of the inner layer noodle band and the outer layer noodle band, and is eaten as it is. How to make refrigerated spaghetti-like food. The refrigerated spaghetti to be eaten as it is by sprinkling the liquid sauce according to claim 1 or 2, wherein the ratio of the thickness of the outer layer noodle band to the thickness of the inner layer noodle band is 1: 2: 1 to 1: 3.5: 1. How to make food. Refrigerated spaghetti to be eaten as it is with the liquid sauce The refrigerated spaghetti to be eaten as it is with the liquid sauce according to any one of claims 1 to 3, wherein the water content of the refrigerated spaghetti-like food after production is 68 to 72% by weight. How to make food.