JP2021093953A - Chow mein with bean paste and its preparation method - Google Patents
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Abstract
Description
本発明は、餡入り焼きそばとその製造方法に関する。 The present invention relates to fried noodles with bean paste and a method for producing the same.
焼きそばは、蒸した（又は茹でた）中華麺を、豚肉等の肉類、キャベツ、人参、玉ねぎ、もやしなどの野菜類やエビ、イカなどの海鮮類といった具と一緒に炒めて、ソースや塩で味付けをしたたもの、あるいは焼いた中華麺の上に具材を餡としてかけたものに大別され、その起源は中国の炒麺といわれている。 Yakisoba is made by stir-frying steamed (or boiled) Chinese noodles with meat such as pork, vegetables such as cabbage, carrots, onions, and sprouts, and seafood such as shrimp and squid, and then using sauce or salt. It is roughly divided into seasoned ones and baked Chinese noodles topped with ingredients as squid, and its origin is said to be Chinese stir-fried noodles.
焼きそばの中でも、鍋体で焼いた麺の上に、肉・魚介・野菜などを炒め、調味料、片栗粉などを加えて作った、とろみをつけた餡をかけたものは、「餡かけ焼きそば」（chow mein with starchy sauce）と一般に呼ばれている。餡かけ焼きそばは、その美味しさだけでなく、具材のボリューム感があり、食べ応え・腹持ちがよく、また見た目も豪華で見栄えがよいという特徴がある。 Among the yakisoba, the thickened bean paste made by stir-frying meat, seafood, vegetables, etc. on top of the noodles baked in a pot and adding seasonings, potato starch, etc. is called "Kakekake Yakisoba". It is commonly called (chow mein with starchy sauce). Not only is the bean paste fried noodles delicious, but the ingredients are voluminous, and they are responsive to eating and hungry, and they also look gorgeous and look good.
餡かけ焼きそばを構成する餡は、水の蒸発が妨げられているため、温度の下がり方が小さくて冷めにくい。また粘り気があるため対流しにくいため、餡の内部に熱が蓄えられる。したがって、餡かけ焼きそばは、とろみをつけた餡が温かさを長い時間維持することができるため、食することにより身体にぬくもりが得られるという特徴も有している。餡かけ焼きそばは、こうした特徴を有することから、非常に人気のある麺料理の１つとなっている。なお、蒸した中華麺を油で揚げた麺に餡をかけたものは、一般に「固焼きそば」と呼ばれており、広義には餡かけ焼きそばの一種とされている。 The bean paste that makes up the bean paste fried noodles has a small temperature drop and is difficult to cool because the evaporation of water is hindered. In addition, since it is sticky and difficult to convection, heat is stored inside the bean paste. Therefore, the bean paste fried noodles have the characteristic that the thickened bean paste can maintain the warmth for a long time, so that the body can be warmed by eating. Yakisoba with red bean paste is one of the most popular noodle dishes because of these characteristics. Steamed Chinese noodles fried in oil with red bean paste are generally called "hard fried noodles", and in a broad sense, they are a type of fried noodles with red bean paste.
上記のように、餡かけ焼きそばは人気のある麺料理であるが、さらに、より多くの人に好まれるよう、味や食感などについての改良が模索されている。従来、焼きそばに関する発明としては、例えば、特許文献１において、こく味や香ばしさ、適度な噛みごたえ・食べごたえ、ボリューム感を付与した焼きそばとして、醤油味付き米菓食品を含有することを特徴とするものが開示されている。こく味や香ばしさ、適度な噛みごたえ・食べごたえ、ボリューム感を付与 As mentioned above, bean paste fried noodles are a popular noodle dish, but further improvements in taste and texture are being sought so that more people will like them. Conventionally, an invention relating to fried noodles is characterized in that, for example, in Patent Document 1, rice cracker foods flavored with soy sauce are contained as fried noodles having a rich taste, aroma, appropriate chewyness / eating texture, and a voluminous feeling. What to do is disclosed. Gives rich taste and aroma, moderate chewy / chewy texture, and voluminous feel
また、その他の例としては、特許文献２において、焼き目（焦げ目）を付けた焼きそばの製法として、下記の第１工程ないし第８工程、すなわち、第１工程〜一般的な生麺を製造すること、第２工程〜生麺を茹で茹麺を得ること、第３工程〜茹麺を一般的な大きさに成型すること、第４工程〜成型された茹麺の表裏面に油脂を散布すること、第５工程〜油脂を散布された麺の表裏面に焼き目をいれること、第６工程〜焼き目をいれた麺を、速やかに一次冷却して常温程度まで下げること、第７工程〜焼き目をいれた麺を真空包装すること、第８工程〜真空包装された焼き目をいれた麺を蒸気または電熱により殺菌すること、からなる製法が開示されている。 Further, as another example, in Patent Document 2, as a method for producing fried noodles with a browned texture, the following first to eighth steps, that is, the first step to general raw noodles are produced. That, the second step-to obtain the boiled noodles by boiling the raw noodles, the third step-to mold the boiled noodles to a general size, the fourth step-sprinkle the fats and oils on the front and back sides of the molded boiled noodles. That, the 5th step-to put the grilled noodles on the front and back of the noodles sprayed with fats and oils, the 6th step-to quickly cool the noodles with the grilled noodles to about room temperature, the 7th step- A manufacturing method comprising vacuum-packing the baked noodles and sterilizing the vacuum-wrapped noodles with steam or electric heat is disclosed.
前述したように、餡かけ焼きそばは種々の特徴を有する麺料理であるが、餡は空気に晒されるため、餡の表面温度が低下しやすい。そのため、餡ができるだけ冷めにくいことが望まれる。 As described above, bean paste fried noodles are noodle dishes having various characteristics, but since the bean paste is exposed to the air, the surface temperature of the bean paste tends to decrease. Therefore, it is desirable that the bean paste is as hard to cool as possible.
また餡かけ焼きそばは、麺を焼いているため、麺の外はパリパリ、カリカリ、中はもちもち、ふわっとした麺の食感と餡のトロトロ感の両方の食感を楽しむことができるが、麺の上にかけた餡が下方方向に次第に麺に接触、浸透していくため、比較的短時間で麺のパリパリ、カリカリした食感が失われ、その結果、単調な食感になる。したがって、麺の食感と餡の食感の両方の多様な食感が得られるとともに、その多様な食感を長時間にわたって持続的に保持することができる焼きそばの出現が望まれる。 In addition, because the noodles are baked, you can enjoy both the crispy outside of the noodles, the chewy inside, and the fluffy texture of the noodles, but you can enjoy the texture of the noodles. Since the noodles are gradually contacted and permeated downward, the noodles lose their crispy and crunchy texture in a relatively short time, resulting in a monotonous texture. Therefore, it is desired that fried noodles have various textures, both the texture of noodles and the texture of bean paste, and the various textures can be continuously maintained for a long period of time.
そこで、本発明は、麺の食感と餡の食感の両方の多様な食感が得られるとともに、その多様な食感を従来品よりも長く持続的に保持することができ、かつ、餡の温かさを従来品よりも長く保持することができるため、熱々の状態の餡を食することができる焼きそばとその製造方法を提供することを課題とする。 Therefore, according to the present invention, various textures of both the texture of noodles and the texture of bean paste can be obtained, and the various textures can be maintained for a longer period of time than the conventional product, and the bean paste can be maintained. Since the warmth of the noodles can be maintained longer than that of the conventional product, it is an object of the present invention to provide fried noodles capable of eating hot bean paste and a method for producing the same.
本発明者は前記課題を解決するため、鋭意検討したところ、従来の餡かけ焼きそばのように、餡を麺の外側にかけるのではなく、餡の周りを麺で被包することを着想し、かつ、チーズを麺の周縁に適用することで前記課題を解決できることを見出し、本発明を完成するに至った。すなわち、本発明は、以下の[１]〜[３]に関するものである。
[１] 中華麺を鍋体で焦げ目を付けて焼成して所定形状に成型することにより中華麺の焼成成型体を作成する工程、
前記焼成成型体に焼きそば用餡を載せる工程、
前記焼きそば用餡の全部又は一部を前記焼成成型体により被包する工程、
前記焼成成型体の周囲にチーズを添加して加熱する工程を含み、かつ、前記焼成成型体に溶いた生卵を添加する工程を含まないことを特徴とする餡入り焼きそばの製造方法。
[２] 前記焼成成型体の周縁にチーズを添加して加熱する工程において、中華麺の焼成成型体１００ｇ当たりチーズを３０〜５０ｇ添加する前記[１]に記載の餡入り焼きそばの製造方法。
[３] 中華麺の焼成成型体により焼きそば用餡の全部又は一部を被包してなる餡入り焼きそばであって、前記焼成成型体の周縁にチーズを含み、該周縁に卵を含まないことを特徴とする餡入り焼きそば。
In order to solve the above-mentioned problems, the present inventor made a diligent study and came up with the idea of wrapping the noodles around the bean paste instead of wrapping the bean paste on the outside of the noodles as in the conventional bean paste fried noodles. Further, they have found that the above-mentioned problems can be solved by applying cheese to the periphery of noodles, and have completed the present invention. That is, the present invention relates to the following [1] to [3].
[1] A process of producing a fired molded product of Chinese noodles by browning Chinese noodles in a pan and firing them into a predetermined shape.
The process of placing the bean paste for yakisoba on the fired molded product,
The step of encapsulating all or part of the yakisoba bean paste with the fired molded product,
A method for producing fried noodles with red bean paste, which comprises a step of adding cheese to the periphery of the baked product and heating it, and does not include a step of adding raw eggs melted in the baked product.
[2] The method for producing fried noodles with red bean paste according to the above [1], wherein 30 to 50 g of cheese is added per 100 g of the baked molded product of Chinese noodles in the step of adding cheese to the periphery of the baked molded product and heating it.
[3] Yakisoba with bean paste in which all or part of the bean paste for fried noodles is covered with a baked molded product of Chinese noodles, and the peripheral edge of the baked molded product contains cheese and the peripheral edge does not contain eggs. Yakisoba with red bean paste.
本発明は、麺の食感と餡の食感の両方の多様な食感が得られるとともに、その多様な食感を従来品よりも長く持続的に保持することができ、また、餡が麺の焼成成型体内に配置されるため、餡の表面が直接外部の空気に晒されることがなく、餡の温かさを従来品よりも長く保持することができるため、熱々の状態の餡を食することができる。さらに、焦げ目による香ばしい風味と豊かなチーズの風味の両方が感じることができる。 According to the present invention, various textures of both the texture of noodles and the texture of bean paste can be obtained, and the various textures can be maintained for a longer period of time than conventional products, and the bean paste is noodles. Because it is placed inside the fired and molded body of the bean paste, the surface of the bean paste is not directly exposed to the outside air, and the warmth of the bean paste can be maintained longer than that of the conventional product. Can be done. In addition, you can feel both the savory flavor of the charcoal and the rich cheese flavor.
以下、本発明について詳細に説明する。
本発明の製造方法は上述した工程を含むものである。以下各工程について詳細に説明する。
（１）中華麺を鍋体で焦げ目を付けて焼成して所定形状に成型することにより中華麺の焼成成型体を作成する工程について
麺については焼きそば用に使用される通常の中華麺（生麺）が用いられる。太さは特に限定されないが、中太（約１．７ｍｍ）の麺が好ましい。生の中華麺は蒸してから茹でてストックする下処理をすると、香りと食感が良くなる。具体的には中華麺を強火で約２分蒸し、次に、熱湯で約３０秒茹で、冷水で洗って、しっかりと水切りする。その後、麺の乾燥を防ぐため、サラダ油、ゴマ油、ピーナッツ油などをまぶしてつけることで、焼きそば用の麺の準備が完了する。なお、焼きそば用に販売される市販の袋入りの中華麺は蒸した上、ほぐしやすいように油処理がされているものが多い。
Hereinafter, the present invention will be described in detail.
The production method of the present invention includes the above-mentioned steps. Each step will be described in detail below.
(1) About the process of making baked Chinese noodles by baking Chinese noodles in a pot and firing them into a predetermined shape For noodles, ordinary Chinese noodles (raw noodles) used for yakisoba ) Is used. The thickness is not particularly limited, but medium-thick (about 1.7 mm) noodles are preferable. Raw Chinese noodles are steamed, then boiled and stocked to improve the aroma and texture. Specifically, the Chinese noodles are steamed on high heat for about 2 minutes, then boiled in boiling water for about 30 seconds, washed with cold water, and drained thoroughly. After that, in order to prevent the noodles from drying, sprinkle with salad oil, sesame oil, peanut oil, etc. to complete the preparation of noodles for yakisoba. Most of the commercially available Chinese noodles in bags sold for yakisoba are steamed and oil-treated to make them easier to loosen.
中華麺を鍋体で焦げ目を付けて焼成して所定形状に成型する方法は、例えば以下のようにして行う。まず中華鍋やフライパンなどの鍋体に少量の油を入れる。これは麺１玉（約１００〜１６０ｇ）当たり油大さじ２（３０ｍｌ）ほどである。この量が多いと油っぽくなる。次いで麺をほぐじながら円盤状に広げて鍋体に入れる。焦げ付きやすいので、弱火で鍋を絶えず動かしながら、お玉の背やターナーなどで鍋肌に麺を軽く押さえつけて表面に焼き色をつけてカリッとするまで煎り焼く。麺の周囲に焼き色がついてきたら、裏返す。油を加えて裏面も同様にまんべんなく焼き色がつくまで鍋体を動かしながら鍋肌に押さえつけて表面に焼き色をつけてカリッとするまで煎り焼く。煎り焼く油が多いと揚げ麺のように表面が固くなりすぎて、中も油っぽくなるので注意する必要がある。このように中華麺を少量の油で麺の両面を煎り焼くことで（両面黄）、表面は香ばしく、中は柔らかく焼き上がる。このように、鍋体で焦げ目を付けて焼成して所定形状に中華麺を成型することで、中華麺の焼成成型体が作成される。該形状は円盤状、矩形状など任意の形状でよいが、円盤状にすると、完成品の見栄えが良くなり好ましい。 The method of browning Chinese noodles in a pan and baking them into a predetermined shape is performed as follows, for example. First, add a small amount of oil to a wok or frying pan. This is about 2 tablespoons (30 ml) of oil per ball (about 100-160 g) of noodles. If this amount is large, it becomes oily. Next, loosen the noodles and spread them in a disk shape and put them in a pan. It is easy to burn, so while constantly moving the pot over low heat, lightly press the noodles against the pot skin with the back of a ladle or a turner to brown the surface and roast until crispy. When the noodles are browned, turn them over. Add oil and press the pot body against the pot skin while moving the pot until the back side is evenly browned, and roast until the front side is browned and crispy. If there is a lot of roasting oil, the surface will become too hard like fried noodles, and the inside will also become oily, so be careful. By roasting Chinese noodles with a small amount of oil on both sides (yellow on both sides), the surface is fragrant and the inside is soft. In this way, a fired molded body of Chinese noodles is produced by molding the Chinese noodles into a predetermined shape by browning and firing them in a pot body. The shape may be any shape such as a disk shape or a rectangular shape, but a disk shape is preferable because the appearance of the finished product is improved.
中華麺の焼成成型体の作成とは別に、焼きそば用餡を調製しておく。味付けをした煮汁などに、餡とは、でんぷん質の「片栗粉」や「くず粉」などを混ぜて、とろみを付けたソースのようなものである。鍋体に焼きそば用の具材を入れて炒め煮立て、味を調えて水溶き片栗粉でとろみをつけると焼きそば用餡が作成される。焼きそば用餡は、通常の餡かけ焼きそばにかけられる餡と同様でよく、特に具材の内容は限定されない。焼きそば用餡の作成の具体例を１つ挙げると、酒・塩・胡椒で下味をつけた豚肉、イカと野菜（白菜、もやし、人参、青梗菜、筍、椎茸など）を炒めて、鶏ガラスープ２．５カップ（２００ｍｌ）を注ぎ、酒大さじ２（３０ｍｌ）、オイスターソース大さじ１（１５ｍｌ）、醤油大さじ２（３０ｍｌ）、砂糖小さじ２（約１０ｇ）を加え少し煮て、沸騰したところで水溶き片栗粉を入れて素早くかき混ぜ、やや硬めにとろみを付けると、焼きそば用餡が作成される。水溶き片栗粉における水と片栗粉の割合（容量）は１：０．５〜１：２、好ましくは１：１〜１：２である。片栗粉を多くすると、とろみは強くなる。中華麺の焼成成型体を作成するまでに餡が冷めないようにするため、中華麺の焼成成型体が作成されたときに餡の調製が完了するようにタイミングを調整するか、餡を保温しておくのが好ましい。 Separately from the preparation of the baked molded body of Chinese noodles, the bean paste for yakisoba is prepared. The bean paste is like a thickened sauce made by mixing starchy "potato starch" or "waste powder" with seasoned broth. Put the ingredients for yakisoba in a pot, stir-fry and boil, adjust the taste and thicken with water-soluble potato starch to make yakisoba bean paste. The bean paste for yakisoba may be the same as the bean paste that can be applied to ordinary yakisoba, and the content of the ingredients is not particularly limited. To give one specific example of making fried noodles, stir-fry pork, squid and vegetables (white vegetables, sprouts, carrots, oyster sauce, bamboo shoots, shiitake mushrooms, etc.) seasoned with sake, salt, and pepper, and chicken glass soup. Pour 2.5 cups (200 ml), add 2 tablespoons of sake (30 ml), 1 tablespoon of oyster sauce (15 ml), 2 tablespoons of soy sauce (30 ml), 2 teaspoons of sugar (about 10 g), boil a little, and when it boils, water-soluble potato starch Add the squid and stir quickly to make it slightly harder and thicken it to make fried noodles. The ratio (volume) of water and potato starch in the water-soluble potato starch is 1: 0.5 to 1: 2, preferably 1: 1 to 1: 2. The more potato starch you have, the stronger the thickening. To prevent the bean paste from cooling before making the baked molded Chinese noodles, adjust the timing so that the preparation of the bean paste is completed when the baked molded Chinese noodles are made, or keep the bean paste warm. It is preferable to keep it.
（２）前記焼成成型体に焼きそば用餡を載せる工程について
鍋体の中で前記焼成成型体が作成されたら、その上に先に調製しておいた焼きそば用餡をその焼成成型体に載せる。通常は焼きそば用餡の全体を被包しやすいように、焼成成型体の中央部に載せるが、その位置は限定されるものではない。なるべく麺の中央に、狭い面積で高く盛りつけると全体を被包しやすい。また焼きそば用餡の量については、麺で被包しやすいように所望する量を適宜決定すればよい。
(2) About the step of placing the fried noodles on the fired bean paste When the fried noodles are prepared in the pot, the fried noodles prepared in advance are placed on the fried noodles. Normally, the whole bean paste for yakisoba is placed on the center of the fired molded product so that it can be easily wrapped, but the position is not limited. If you put it in the center of the noodles as high as possible in a small area, it will be easier to cover the whole noodles. As for the amount of fried noodles, the desired amount may be appropriately determined so that the noodles can be easily wrapped.
（３）前記焼きそば用餡の全部又は一部を前記焼成成型体により被包する工程について
前記焼成成型体に焼きそば用餡を載せたら、次に焼きそば用餡の全部又は一部を前記焼成成型体により被包する。焼きそば用餡を前記焼成成型体により被包するやり方は特に限定されないが、例えば、鍋体の中の前記焼成成型体の餡の周囲の部分の麺を菜箸などで鍋体から少しずつはがしながら、餡の上に全体を覆うようにして被せていく。そして、前記焼成成型体の内部に餡の全体が含まれるようにしたら、前記焼成成型体の全体をこんがりと焦げ目をつけるようにして焼いていき、全体形状を山高のラグビーボール状にする。このようにして、焼きそば用餡の全部を前記焼成成型体により被包することが、餡の温かさを長時間保持させ、多様な食感を得る上で好ましい。なお、本発明においては、前記焼成成型体に焼きそば用餡を載せた状態で、鍋体をひっくり返して皿などの食器の上に焼きそば用餡を載せた前記焼成成型体を反対にして盛りつけ、焼きそば用餡の上に前記焼成成型体を被せることも、前記焼きそば用餡の一部を前記焼成成型体により被包することに含まれる。
(3) About the step of encapsulating all or a part of the fried noodles with the fired molded product After the fried noodles are placed on the fired molded product, then all or a part of the fried noodles is covered with the fired molded product. Enveloped by. The method of wrapping the bean paste for yakisoba with the baking mold is not particularly limited. For example, while peeling the noodles around the bean paste of the baking mold in the pot body little by little with chopsticks or the like, the noodles are peeled off from the pot body. Cover the bean paste with the whole. Then, when the whole of the bean paste is contained in the fired molded product, the whole of the fired molded product is baked so as to be browned to make the whole shape into a rugby ball shape of a mountain height. In this way, it is preferable to cover the entire fried noodle paste with the fired molded product in order to maintain the warmth of the bean paste for a long time and obtain various textures. In the present invention, with the fried noodles placed on the fried noodles, the pot body is turned over and the fried noodles placed on the tableware such as a plate are placed upside down. Covering the fried noodles with the baked product is also included in covering a part of the fried noodles with the fried noodles.
（４）前記焼成成型体の周縁にチーズを添加して加熱する工程について
焼きそば用餡の全部又は一部を前記焼成成型体により被包したら、次に鍋体の中で該焼成成型体の周縁にチーズを添加して加熱する。これによって、該焼成成型体の周縁に添加されたチーズが柔らかくなった後に固まることで、前記焼成成型体又は前記焼きそば用餡を包んだ前記焼成成型体の形状を固定化・安定化させることができ、風味や食感も良好になる。
(4) About the step of adding cheese to the peripheral edge of the baking compact and heating it. After all or part of the baking soba bedding is covered with the baking molding, then the peripheral edge of the baking molding is placed in the pot. Add cheese to and heat. As a result, the cheese added to the peripheral edge of the baked product is softened and then hardened, so that the shape of the baked product or the baked product that wraps the fried noodle bean paste can be fixed and stabilized. It can be made and the flavor and texture are also improved.
チーズの種類としては、特に限定されず、具体的には、パルメザンチーズ、チェダ−チーズ、エダムチーズ、ゴーダチーズ、ゴルゴンゾーラチーズ、カマンベールチーズ、ストロングチーズ、モッツァレラチーズ、クリームチーズなどを例示することができる。これらの中から１種又は２種以上を適宜選択すればよいが、濃厚なチーズ風味を醸し出すという点からは、チェダーチーズ、ゴーダチーズ、パルメザンチーズ、ゴルゴンゾーラチーズの中から１種又は２種以上を選択することが好ましい。また、チーズは、シュレッド加工したチーズであることが、調理作業上好ましい。チェダチーズ、エダムチーズ、ゴーダチーズ、パルメザンチーズ、ゴルゴンゾーラチーズ、カマンベールチーズ、ストロングチーズ、モッツァレラチーズ、クリームチーズ等を例示することができる。チェダチーズ、エダムチーズ、ゴーダチーズ、パルメザンチーズ、ゴルゴンゾーラチーズ、カマンベールチーズ、ストロングチーズ、モッツァレラチーズ、クリームチーズ等を例示することができる。これらの中から１種又は２種以上を適宜選択すればよいが、濃厚なチーズ風味を醸し出すという点からはチェダチーズ、ゴーダチーズ、パルメザンチーズ、ゴルゴンゾーラチーズの中から１種又は２種以上を選択することが好ましく、更にはチェダチーズ、ゴーダチーズ、パルメザンチーズ、ゴルゴンゾーラチーズの４種を混合して使用することが更に好ましい。 The type of cheese is not particularly limited, and specific examples thereof include palmezan cheese, cheddar cheese, Edam cheese, Gouda cheese, Gorgonzora cheese, Camambale cheese, strong cheese, mozzarella cheese, and cream cheese. One or more of these may be selected as appropriate, but one or more of them may be selected from cheddar cheese, gouda cheese, parmesan cheese, and gorgonzola cheese in terms of producing a rich cheese flavor. It is preferable to select. Further, it is preferable that the cheese is shredded cheese in terms of cooking work. Examples thereof include Cheda cheese, Edam cheese, Gouda cheese, Palmesan cheese, Gorgonzola cheese, Camembert cheese, Strong cheese, Mozzarella cheese, and cream cheese. Examples thereof include Cheda cheese, Edam cheese, Gouda cheese, Palmesan cheese, Gorgonzola cheese, Camembert cheese, Strong cheese, Mozzarella cheese, and cream cheese. One or more of these may be selected as appropriate, but one or more of them should be selected from Cheda cheese, Gouda cheese, Palmezan cheese, and Gorgonzola cheese from the viewpoint of producing a rich cheese flavor. It is more preferable, and it is more preferable to use a mixture of four types of cheese, Gouda cheese, Parmesan cheese, and Gorgonzola cheese.
チーズの添加量は、前記焼成体１００ｇ当たり１０〜３０ｇとすることが好ましい。チーズが１０ｇよりも少ないと、前記焼成体の周囲全体に十分にチーズが行きわたらず、餡を安定的に被包させることができなくなる恐れがある。また、３０ｇよりも多いと、風味や食感のバランスが悪くなり、美味しさを損なう恐れがある。 The amount of cheese added is preferably 10 to 30 g per 100 g of the baked product. If the amount of cheese is less than 10 g, the cheese may not be sufficiently spread over the entire circumference of the fired body, and the bean paste may not be stably encapsulated. On the other hand, if the amount is more than 30 g, the balance between flavor and texture becomes poor, and the taste may be impaired.
本発明の製造方法においては、焼きそば用餡の全部又は一部を前記焼成成型体により被包した後、該焼成成型体の周囲に溶いた生卵を添加する工程は含まない。その理由は、卵はチーズよりも焼きそば全体の形状を固定化・安定化する作用が弱く、また卵はふわふわした食感をもたらすため、麺やチーズのカリカリした食感の享受を妨げるからである。 The production method of the present invention does not include a step of encapsulating all or part of the fried noodle bean paste with the calcined molded product and then adding the melted raw egg around the calcined molded product. The reason is that eggs have a weaker effect of fixing and stabilizing the overall shape of fried noodles than cheese, and eggs give a fluffy texture, which hinders the enjoyment of the crispy texture of noodles and cheese. ..
本発明の餡入り焼きそばは、中華麺の焼成成型体により焼きそば用餡の全部又は一部を被包してなり、前記焼成成型体の周縁がチーズを含み、該周縁に卵を含まない焼きそばである。前述した本発明の製造方法により作成することができる。食する場合は、中華麺の焼成成型体の表面に切れ目を入れると流動性のある餡が現れるので、適宜、麺と餡を絡めながら食する。本発明の餡入り焼きそばは、多様な食感が得られるとともに、多様な食感を長時間わたって持続的に享受することができ、また、餡が麺内に配置されるため、餡の表面が外の冷たい空気に晒されることがなく、その結果、餡の温かさを長時間にわたって保持することができるため、熱々の状態の餡を食することができる。また焦げ目による香ばしい風味と豊かなチーズの風味の両方が感じることができる。なお、本発明の餡入り焼きそばには、食器上に置かれた焼きそば用餡の上に前記焼成成型体を被せたものも含む。 The fried noodles with bean paste of the present invention are fried noodles containing cheese on the periphery of the fried noodles and no eggs on the periphery of the fried noodles. is there. It can be produced by the production method of the present invention described above. When eating, if you make a cut on the surface of the baked molded Chinese noodles, a fluid bean paste will appear, so you should eat while entwining the noodles and bean paste as appropriate. The fried noodles with bean paste of the present invention can obtain various textures, can continuously enjoy various textures for a long time, and since the bean paste is arranged in the noodles, the surface of the bean paste. Is not exposed to the cold outside air, and as a result, the warmth of the bean paste can be maintained for a long period of time, so that the hot bean paste can be eaten. You can also feel both the savory flavor of the charcoal and the rich cheese flavor. The fried noodles with bean paste of the present invention include those in which the baked molded product is placed on the fried noodles placed on the tableware.
以下、実施例により本発明をさらに具体的に説明する。なお、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples. The present invention is not limited thereto.
[実施例１〜３]
まず、焼きそば用の餡を調製した。餡は、酒・塩・胡椒で下味をつけた豚肉、イカと野菜（白菜、もやし、人参）を炒めて、鶏ガラスープ２．５カップ（２００ｍｌ）を注ぎ、酒大さじ２（３０ｍｌ）、オイスターソース大さじ１（１５ｍｌ）、醤油大さじ２（３０ｍｌ）、砂糖小さじ２（約１０ｇ）を加え少し煮て、沸騰したところで水溶き片栗粉（水と片栗粉の割合は１：２）を入れて素早くかき混ぜ、焼きそば用餡を調製した。
一方、焼きそば用餡の調製とは別に、中太の中華生麺１玉（約１００ｇ）を茹でてザルにあげ、冷水で洗い、少し水気が残る程度に水を切ったら全体にサラダ油をまぶし、次いで、胡麻油をひいて熱した中華鍋に麺を丸く拡げて敷きつめ、お玉の背で麺を軽く押さえてこんがり焦げ目をつけた。麺の周囲に焼き色がついてきたら、裏返し、油を加えて裏面も同様にまんべんなく焼き色がつくまで鍋体を動かしながら鍋肌に押さえつけて表面に焼き色をつけてカリッとするまで煎り焼くことで麺の焼成成型体を得た。そして、鍋体内にある該焼成成型体の中央に予め作成しておいた前記焼きそば用餡を丸く載せた後、餡の周囲の麺を菜箸でほぐして餡の上に覆いかぶせ、裏表をひっくり返し、こんがりと焦げ目をつけるようにして焼いていき、仕上げに麺の周縁にシュレッド加工されたチーズを表１に示す配合量で添加、加熱して、餡の全部が麺で被包されたラグビーボール状の餡入り焼きそばを作成した（実施例１〜３）。
作成した餡入り焼きそばのそれぞれについて、風味（風味の強さ、持続性）、食感の多様性の持続性（作成から１０分後の食感）を評価した（◎：非常に良好、〇：良好、△：普通、×：不良）。また、実施例１〜３の餡入り焼きそばをそれぞれ２０℃雰囲気（室内下）にて、作成時直後から５分毎に餡表面の温度を測定し、作成時直後からの温度低下幅を算出した。結果を表１に示す。
[Examples 1 to 3]
First, bean paste for yakisoba was prepared. For the bean paste, stir-fry pork, squid and vegetables (white vegetables, sprouts, carrots) seasoned with sake, salt and pepper, pour 2.5 cups (200 ml) of chicken glass soup, 2 tablespoons of sake (30 ml), oyster sauce. Add 1 tablespoon (15 ml), 2 tablespoons of soy sauce (30 ml), and 2 tablespoons of sugar (about 10 g), boil a little, and when it boils, add water-soluble potato starch (the ratio of water to potato starch is 1: 2) and stir quickly for yakisoba. The oyster was prepared.
On the other hand, apart from the preparation of fried noodles, boil one medium-thick wok noodle (about 100 g), put it in a colander, wash it with cold water, drain it to the extent that a little water remains, and sprinkle it with salad oil. Next, the noodles were spread out in a wok heated with sesame oil and spread, and the noodles were lightly pressed with the back of a ball to brown them. When the noodles are browned, turn them over, add oil, and move the pot body until the back side is evenly browned. A roasted molded product of noodles was obtained. Then, after placing the prepared fried noodle bean paste in a circle in the center of the baked molded product inside the pot, loosen the noodles around the bean paste with chopsticks and cover it on the bean paste, and turn it over. Bake to brown and brown, add shredded cheese to the periphery of the noodles in the amount shown in Table 1, heat, and rugby balls with all the bean paste covered with noodles. Yakisoba with red bean paste was prepared (Examples 1 to 3).
For each of the prepared fried noodles with bean paste, the flavor (strength of flavor, persistence) and the sustainability of the variety of texture (texture 10 minutes after preparation) were evaluated (◎: very good, 〇: Good, △: Normal, ×: Bad). In addition, the temperature of the bean paste surface of Examples 1 to 3 was measured every 5 minutes immediately after the preparation in a 20 ° C atmosphere (under the room), and the temperature drop range immediately after the preparation was calculated. .. The results are shown in Table 1.
[比較例１]
実施例１〜３で調製した前記焼きそばの焼成成型体の上から前記焼きそば用餡をかけた餡かけ焼きそばを作成し、比較例１とした（チーズ添加なし）。実施例１〜３と同様に、風味、食感の多様性の持続性及び温度低下幅について評価、測定した。結果を表１に示す。
[Comparative Example 1]
A bean paste fried noodle with the bean paste for fried noodles was prepared on the baked fried noodles prepared in Examples 1 to 3 and used as Comparative Example 1 (without adding cheese). Similar to Examples 1 to 3, the persistence of variety of flavor and texture and the range of temperature decrease were evaluated and measured. The results are shown in Table 1.
[比較例２]
チーズの代わりに溶いた卵（１個分）を前記焼成成型体の周縁にかけて加熱した以外は実施例１〜３と同様にして、ラグビーボール状の餡入り焼きそばを作成した（チーズ添加なし）。実施例１〜３と同様に、風味、食感の多様性の持続性及び温度低下幅について評価、測定した。結果を表１に示す。
[Comparative Example 2]
A rugby ball-shaped fried noodle with red bean paste was prepared in the same manner as in Examples 1 to 3 except that a melted egg (one piece) was heated on the periphery of the fired molded product instead of cheese (without adding cheese). Similar to Examples 1 to 3, the persistence of variety of flavor and texture and the range of temperature decrease were evaluated and measured. The results are shown in Table 1.
（風味・食感評価）
表１に示すように、実施例１〜３の餡入り焼きそばは、チーズなどの風味の強さ、持続性のいずれも良好であり、麺の焦げ目による香ばしい風味と豊かなチーズの風味の両方が感じられるものであった。また食感については、実施例１〜３の焼きそばは、外はパリパリ、カリカリ、中はもちもち、ふわっとした麺と、麺の中の餡かけ具材のトロトロ感とが合わさった多様な食感の持続性が確認された。
(Evaluation of flavor and texture)
As shown in Table 1, the fried noodles with bean paste of Examples 1 to 3 have good flavor strength and durability such as cheese, and both the fragrant flavor due to the browning of the noodles and the rich cheese flavor are exhibited. It was something I could feel. Regarding the texture, the yakisoba of Examples 1 to 3 has a variety of textures that combine the crispy outside, the chewy inside, the fluffy noodles, and the toro-toro texture of the bean paste ingredients inside the noodles. Persistence was confirmed.
（温度低下の評価）
実施例１〜３の餡入り焼きそばは、餡が冷めにくく、長い時間にわたって温かさを維持できることが確認された。
(Evaluation of temperature drop)
It was confirmed that the bean paste of the fried noodles with bean paste of Examples 1 to 3 was hard to cool and could maintain warmth for a long time.
Claims (3)
前記焼成成型体に焼きそば用餡を載せる工程、
前記焼きそば用餡の全部又は一部を前記焼成成型体により被包する工程、
前記焼成成型体の周縁にチーズを添加して加熱する工程を含み、かつ、前記焼成成型体に溶いた生卵を添加する工程を含まないことを特徴とする餡入り焼きそばの製造方法。 A process of making a fired molded body of Chinese noodles by browning the Chinese noodles in a pot and firing them into a predetermined shape.
The process of placing the bean paste for yakisoba on the fired molded product,
The step of encapsulating all or part of the yakisoba bean paste with the fired molded product,
A method for producing fried noodles with red bean paste, which comprises a step of adding cheese to the peripheral edge of the calcined molded product and heating it, and does not include a step of adding raw eggs melted in the calcined molded product.
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH0743562U (en) * | 1993-12-31 | 1995-09-05 | カワニシ食品株式会社 | Yakisoba processed food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0743562U (en) * | 1993-12-31 | 1995-09-05 | カワニシ食品株式会社 | Yakisoba processed food |
Non-Patent Citations (5)
| Title |
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| *ＬＵＮＥ*: "有名店風？！あん「入り」焼きそば", クックパッド, JPN6023004456, 13 November 2010 (2010-11-13), ISSN: 0004982497 * |
| EMARIEMA: "カリカリチーズ焼きそば", クックパッド, JPN6023004458, 18 July 2018 (2018-07-18), ISSN: 0004982499 * |
| IMOTAN0709: "チーズ入り辛口やきそば", トリップアドバイザー, JPN6023004452, 26 May 2017 (2017-05-26), ISSN: 0004982495 * |
| けいちゃん０８８: "あん入り焼きそば レシピ・作り方", 楽天レシピ, JPN6023004454, 18 December 2012 (2012-12-18), ISSN: 0004982496 * |
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