JP2021158941A - Method for producing cooked noodle - Google Patents
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Abstract
Description
本発明は、調理済み麺類の製造方法に関する。 The present invention relates to a method for producing cooked noodles.
熱処理小麦粉は、従来、生地の粘り気の改善や粉臭さの低減などを目的としてベーカリー製品やルウの製造に使用されていた。また特許文献１には、原料粉に焙煎小麦粉を添加することで、香ばしい香りがあり、歯切れやこしの良い麺類が得られることが記載されている。特許文献２には、内層に外層よりも多くの焙焼小麦粉を含有する多層麺が、小麦の良好な風味と、滑らかで弾力ある食感を有することが記載されている。 Heat-treated wheat flour has conventionally been used in the production of bakery products and roux for the purpose of improving the stickiness of the dough and reducing the powdery odor. Further, Patent Document 1 describes that by adding roasted wheat flour to raw material flour, noodles having a fragrant aroma and crispness and firmness can be obtained. Patent Document 2 describes that a multi-layer noodle containing more roasted wheat flour in the inner layer than in the outer layer has a good flavor of wheat and a smooth and elastic texture.
本発明者らは、焙焼小麦粉を使用した麺類を、焼きそばのような炒め麺とした場合、焙焼小麦粉を使用しない通常の麺類と比べて、香ばしさや調味料ののりが向上する一方で、食感の粘弾性が低下する傾向があることを見出した。該炒め麺を冷蔵又は冷凍保存した場合には、該食感低下の問題はより顕著になる。 When the noodles using roasted wheat flour are made into stir-fried noodles such as fried noodles, the aroma and the paste of the seasoning are improved as compared with ordinary noodles that do not use roasted wheat flour. It was found that the viscous elasticity of the texture tends to decrease. When the stir-fried noodles are refrigerated or frozen, the problem of texture deterioration becomes more remarkable.
本発明は、炒めた麺の香ばしい風味を有し、調味料ののりが良く、かつ粘弾性のある良好な食感を有する調理済み麺類を製造する方法を提供する。 The present invention provides a method for producing cooked noodles having a fragrant flavor of stir-fried noodles, a good paste of seasonings, and a good texture with viscoelasticity.
本発明者らは、外層に内層よりも多くの乾熱処理小麦粉を含有する多層麺類を炒め調理することによって、香ばしい風味を有し、調味料ののりが良く、かつ粘弾性のある良好な食感を有する調理済み麺類を製造することができることを見出した。 By stir-frying and cooking multi-layer noodles containing more dry heat-treated wheat flour in the outer layer than in the inner layer, the present inventors have a fragrant flavor, a good paste of seasoning, and a good texture with viscous elasticity. It was found that it is possible to produce cooked noodles having.
すなわち、本発明は、調理済み麺類の製造方法であって、
該方法は、α化した麺類を炒める工程を含み、
該α化した麺類は、多層構造を有する多層麺類をα化したものであり、
該多層構造の両外層の原料粉は、それぞれ乾熱処理小麦粉を１〜２５質量％含有し、
該外層以外の層の原料粉における乾熱処理小麦粉の含有量は、該外層の原料粉と比べて少ない、
方法を提供する。
That is, the present invention is a method for producing cooked noodles.
The method comprises the step of frying the pregelatinized noodles.
The pregelatinized noodles are obtained by pregelatinizing multi-layer noodles having a multi-layer structure.
The raw material flours of both outer layers of the multi-layer structure each contain 1 to 25% by mass of dry heat-treated wheat flour.
The content of the dry heat-treated wheat flour in the raw material flour of the layers other than the outer layer is smaller than that of the raw material flour of the outer layer.
Provide a method.
本発明によれば、炒めた麺の香ばしい風味を有し、調味料ののりが良く、かつ粘弾性のある良好な食感を有する調理済み麺類を製造することができる。本発明により製造された調理済み麺類は、冷蔵又は冷凍保存しても良好な風味、調味料ののり、及び食感を保つことができる。 According to the present invention, it is possible to produce cooked noodles having a fragrant flavor of stir-fried noodles, a good paste of seasonings, and a good texture with viscoelasticity. The cooked noodles produced according to the present invention can maintain a good flavor, seasoning paste, and texture even when refrigerated or frozen.
本発明で製造される調理済み麺類としては、パスタ類、うどん、中華麺、冷や麦、素麺、そばなどの麺類を炒め調理したものが挙げられ、例えば、焼きそば、焼うどん、焼パスタなどが挙げられる。該炒め調理される麺類は、麺線であっても麺皮であってもよい。例えば、該パスタ類は、ショートパスタ、ロングパスタ、平打ちパスタなどのいずれの形状であってもよい。 Examples of the cooked noodles produced by the present invention include pasta, udon, Chinese noodles, cold wheat, somen noodles, soba and other noodles cooked by roasting, and examples thereof include yakisoba, udon noodles, and yakisoba. .. The noodles to be stir-fried may be noodle strings or noodle skins. For example, the pasta may have any shape such as short pasta, long pasta, and flat pasta.
該炒め調理される麺類は、多層構造を有する多層麺類である。該多層麺類は、公知の方法によって製造され得る。好ましくは、該多層麺類は、内層麺帯と外層麺帯とを積層して多層麺帯を作製し、次いで該多層麺帯を圧延し、製麺することによって製造される。より詳細には、内層用生地から内層麺帯を作製し、別途、外層用生地から外層麺帯を作製する。該内層麺帯は、一層であってもよく、又は組成の異なる生地から調製された複数の層を有していてもよい。次いで、該内層麺帯を該外層麺帯で両側から挟み込んで、多層麺帯を作製する。該多層麺帯を圧延し、製麺することにより、二つの外層（最外層）とその間の内層とを含む多層構造を有する多層麺類を製造することができる。 The noodles to be stir-fried are multi-layer noodles having a multi-layer structure. The multilayer noodles can be produced by a known method. Preferably, the multi-layer noodles are produced by laminating an inner layer noodle band and an outer layer noodle band to produce a multi-layer noodle band, and then rolling the multi-layer noodle band to make noodles. More specifically, the inner layer noodle band is prepared from the inner layer dough, and the outer layer noodle band is separately produced from the outer layer dough. The inner layer noodle band may be a single layer, or may have a plurality of layers prepared from doughs having different compositions. Next, the inner layer noodle band is sandwiched between the outer layer noodle bands from both sides to prepare a multi-layer noodle band. By rolling the multi-layer noodle band and making noodles, it is possible to produce multi-layer noodles having a multi-layer structure including two outer layers (outermost layers) and an inner layer between them.
該多層麺類の多層構造の両外層は、それら以外の層（すなわち内層）と比べて、より多くの乾熱処理小麦粉を含有する。言い換えると、該両外層以外の層（すなわち内層）の原料粉における乾熱処理小麦粉の含有量は、該外層の原料粉における乾熱処理小麦粉の含有量と比べて少ない。 Both outer layers of the multi-layered structure of the multi-layer noodles contain more dry heat-treated wheat flour than the other layers (that is, the inner layer). In other words, the content of the dry heat-treated wheat flour in the raw material flour of the layers other than the outer layers (that is, the inner layer) is smaller than the content of the dry heat-treated wheat flour in the raw material flour of the outer layer.
該外層の原料粉における乾熱処理小麦粉の含有量は、該原料粉の全量中、好ましくは１〜２５質量％、より好ましくは３〜２０質量％、さらに好ましくは３〜１５質量％である。外層における乾熱処理小麦粉の含有量が少な過ぎると、調理した麺類において炒めによる香ばしい風味や調味料ののりが充分に向上しないことがある。他方、乾熱処理小麦粉の含有量が多過ぎると、外層用生地の保形性が低下して、多層麺類の製麺性が低下することがある。 The content of the dry heat-treated wheat flour in the raw material flour of the outer layer is preferably 1 to 25% by mass, more preferably 3 to 20% by mass, still more preferably 3 to 15% by mass, based on the total amount of the raw material flour. If the content of the dry heat-treated wheat flour in the outer layer is too small, the fragrant flavor of the cooked noodles and the paste of the seasoning may not be sufficiently improved. On the other hand, if the content of the dry heat-treated wheat flour is too large, the shape-retaining property of the outer layer dough may be lowered, and the noodle-making property of the multi-layer noodles may be lowered.
一方、該内層の原料粉における乾熱処理小麦粉の含有量は、該外層よりも少ない量であって、かつ、好ましくは、該原料粉の全量中４質量％以下、より好ましくは２質量％以下、さらに好ましくは１質量％未満である。なお好ましくは、該内層の原料粉は、乾熱処理小麦粉を含まない。 On the other hand, the content of the dry heat-treated wheat flour in the raw material flour of the inner layer is smaller than that of the outer layer, and preferably 4% by mass or less, more preferably 2% by mass or less, based on the total amount of the raw material flour. More preferably, it is less than 1% by mass. More preferably, the raw material flour of the inner layer does not contain dry heat-treated wheat flour.
本発明で用いられる乾熱処理小麦粉は、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉、これらの混合粉などの原料小麦粉を乾熱処理して得られた小麦粉であればよい。好ましくは、該乾熱処理小麦粉は、強力粉、準強力粉、中力粉、デュラム粉、又はこれらの混合粉を原料とする。該原料小麦粉は、セモリナやファリナのような粗挽き粉であっても、通常の小麦粉であってもよく、その粒径は特に限定されない。 The dry heat-treated flour used in the present invention may be any flour obtained by dry-heat-treating raw flour such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole grain flour, and mixed flours thereof. Preferably, the dry heat-treated wheat flour is made from strong flour, semi-strong flour, medium-strength flour, durum flour, or a mixed flour thereof. The raw wheat flour may be coarsely ground wheat flour such as semolina or farina, or ordinary wheat flour, and its particle size is not particularly limited.
該乾熱処理としては、例えば、オーブンや焙焼窯などでの加熱（焙焼）、乾燥器を用いる加熱、熱風乾燥、高温低湿度環境での放置、などが挙げられる。好ましくは、該乾熱処理小麦粉は焙焼小麦粉である。好ましい乾熱処理の手順の例としては、上述した原料小麦粉を環境温度１４０℃〜３５０℃で１０〜１２０分間乾熱処理すること、あるいは、原料小麦粉を品温９０℃以上で５分間以上保持すること、が挙げられる。該乾熱処理には、バンドオーブン等のオーブン、パドルドライヤー等の加熱装置付きミキサー、などを用いることができる。好ましくは、得られた乾熱処理小麦粉の水分含量は、１０％質量以下である。 Examples of the dry heat treatment include heating in an oven or a roasting kiln (roasting), heating using a dryer, hot air drying, and leaving in a high temperature and low humidity environment. Preferably, the dry heat treated wheat flour is roasted wheat flour. As an example of a preferable dry heat treatment procedure, the above-mentioned raw wheat flour is dry heat treated at an environmental temperature of 140 ° C. to 350 ° C. for 10 to 120 minutes, or the raw wheat flour is held at a product temperature of 90 ° C. or higher for 5 minutes or longer. Can be mentioned. For the dry heat treatment, an oven such as a band oven, a mixer with a heating device such as a paddle dryer, or the like can be used. Preferably, the moisture content of the obtained dry heat-treated wheat flour is 10% by mass or less.
該外層及び内層の原料粉は、好ましくは乾熱処理小麦粉以外の穀粉（以下、単に原料穀粉という）を含有する。該原料穀粉の例としては、小麦粉、米粉、大麦粉、モチ大麦粉、そば粉、大豆粉、コーンフラワー、オーツ麦粉、ライ麦粉、ふすま粉などが挙げられ、好ましくは小麦粉、米粉、大麦粉、モチ大麦粉、及びそば粉が挙げられる。これらの原料穀粉は、いずれか単独又は２種以上の組み合わせで使用することができる。該外層及び内層に用いられる原料穀粉の組成は、同じであっても異なっていてもよい。 The raw material flours of the outer layer and the inner layer preferably contain flours other than dry heat-treated wheat flour (hereinafter, simply referred to as raw material flours). Examples of the raw material flour include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, oats flour, rye flour, bran flour, and the like, preferably wheat flour, rice flour, barley flour, and the like. Examples include glutinous barley flour and buckwheat flour. These raw material flours can be used alone or in combination of two or more. The composition of the raw material flour used for the outer layer and the inner layer may be the same or different.
該外層の原料粉は、その全量中に、該原料穀粉を、好ましくは５０質量％以上、より好ましくは６０質量％以上、さらに好ましくは７０質量％以上、さらに好ましくは８０質量％以上含有する。一方、該内層の原料粉は、その全量中に、該原料穀粉を、好ましくは６０質量％以上、より好ましくは７０質量％以上、さらに好ましくは８０質量％以上、さらに好ましくは９０質量％以上含有する。 The raw material flour of the outer layer contains the raw material flour in a total amount of preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, still more preferably 80% by mass or more. On the other hand, the raw material powder of the inner layer contains the raw material flour in a total amount of preferably 60% by mass or more, more preferably 70% by mass or more, still more preferably 80% by mass or more, still more preferably 90% by mass or more. do.
好ましくは、該外層及び内層に用いられる原料穀粉は小麦粉を含む。該原料穀粉における小麦粉の含有量は、好ましくは５０質量％以上、より好ましくは７０質量％以上、さらに好ましくは９０質量％以上、さらに好ましくは１００質量％である。該小麦粉は、麺類の製造に一般に使用されるものであればよく、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉、ふすま粉、α化小麦粉、部分α化小麦粉などが挙げられる。これらの小麦粉は、いずれか単独又は２種以上の組み合わせで使用することができる。該小麦粉の粒径は特に限定されない。 Preferably, the raw material flour used for the outer layer and the inner layer contains wheat flour. The content of wheat flour in the raw material flour is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 90% by mass or more, still more preferably 100% by mass. The flour may be any commonly used in the production of noodles, and examples thereof include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, whole grain flour, bran flour, pregelatinized flour, and partially pregelatinized flour. Be done. These flours can be used alone or in combination of two or more. The particle size of the flour is not particularly limited.
該外層及び内層の原料粉は、必要に応じて澱粉類を含有していてもよい。該澱粉類の例としては、特に限定されず、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、米澱粉などの未加工澱粉、及びそれらを加工（例えば、架橋化、リン酸化、アセチル化、エーテル化、酸化、α化など）した加工澱粉が挙げられる。本発明において、これら未加工澱粉及び加工澱粉は、いずれか単独又は２種以上の組み合わせで使用することができる。好ましくは、該澱粉類はタピオカ澱粉である。また好ましくは、該澱粉類は加工澱粉である。より好ましくは、該澱粉類は加工タピオカ澱粉であり、さらに好ましくは、アセチル化、エーテル化及び架橋化からなる群より選択される１種以上の加工を行った加工タピオカ澱粉である。該外層及び内層に用いられる澱粉類の組成は、同じであっても異なっていてもよい。該外層及び内層の原料粉が澱粉類を含有する場合、該澱粉類の含有量は、該原料粉の全量中、好ましくは４０質量％以下、より好ましくは３０質量％以下、さらに好ましくは１０〜３０質量％である。 The raw material powders of the outer layer and the inner layer may contain starches, if necessary. Examples of the starches are not particularly limited, and modified starches such as potato starch, tapioca starch, wheat starch, cornstarch, waxy cornstarch, and rice starch, and processed (for example, cross-linking, phosphorylation, acetylation) thereof. , Etherealization, oxidation, pregelatinization, etc.). In the present invention, these modified starches and modified starches can be used alone or in combination of two or more. Preferably, the starches are tapioca starch. Also preferably, the starches are modified starches. More preferably, the starches are processed tapioca starches, and even more preferably, processed tapioca starches that have been processed by one or more selected from the group consisting of acetylation, etherification and cross-linking. The composition of the starches used in the outer layer and the inner layer may be the same or different. When the raw material powders of the outer layer and the inner layer contain starches, the content of the starches is preferably 40% by mass or less, more preferably 30% by mass or less, still more preferably 10 to 10% by mass, based on the total amount of the raw material powders. It is 30% by mass.
該外層及び内層の原料粉は、乾熱処理小麦粉、原料穀粉、又は澱粉類に加えて、麺類の製造に従来用いられている他の成分をさらに含有していてもよい。当該他の成分としては、小麦蛋白質（グルテン）、大豆蛋白質、乳蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材、ならびに、油脂類、かんすい、焼成カルシウム、食物繊維、食塩、糖類、甘味料、香辛料、調味料、ビタミン、ミネラル、栄養強化剤、色素、香料、デキストリン（難消化性含む）、膨張剤、増粘剤、乳化剤、保水剤、保存剤、酵素剤、ｐＨ調整剤、酸化還元剤などが挙げられる。該外層及び内層の原料粉における該他の成分の含有量は、好ましくは１５質量％以下、より好ましくは０〜１０質量％である。 The raw material flours of the outer layer and the inner layer may further contain other components conventionally used in the production of noodles, in addition to the dry heat-treated wheat flour, the raw material flour, or the starches. Other components include protein materials such as wheat protein (gluten), soybean protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and defatted milk powder, as well as fats and oils, citrus fruits, calcined calcium, dietary fiber, and salt. , Sugars, sweeteners, spices, seasonings, vitamins, minerals, nutritional enhancers, pigments, fragrances, dextrins (including indigestible), swelling agents, thickeners, emulsifiers, water retention agents, preservatives, enzyme agents, pH Examples include a modifier and an oxidation-reducing agent. The content of the other components in the raw material powders of the outer layer and the inner layer is preferably 15% by mass or less, more preferably 0 to 10% by mass.
好ましくは、該外層の原料粉に含まれる乾熱処理小麦粉以外の成分の粗蛋白含量は、５．５〜１３．５質量％、より好ましくは７．０〜１２．０質量％である。好ましくは、該内層の原料粉に含まれる乾熱処理小麦粉以外の成分の粗蛋白含量は、６．０〜１４．０質量％、より好ましくは７．５〜１３．０質量％である。好ましくは、該内層の原料粉に含まれる乾熱処理小麦粉以外の成分の粗蛋白含量は、該外層と比べて高く、より好ましくは、該外層と比べて０．５質量％以上高く、さらに好ましくは１．０％以上高い。穀粉中の粗蛋白含量は、燃焼法に基づいて測定することができる。原料粉の粗蛋白含量は、原料穀粉として使用する小麦粉の粗蛋白含量に従って、又はグルテン等の蛋白質素材の添加によって、調整され得る。 Preferably, the crude protein content of the components other than the dry heat-treated wheat flour contained in the raw material powder of the outer layer is 5.5 to 13.5% by mass, more preferably 7.0 to 12.0% by mass. Preferably, the crude protein content of the components other than the dry heat-treated wheat flour contained in the raw material powder of the inner layer is 6.0 to 14.0% by mass, more preferably 7.5 to 13.0% by mass. Preferably, the crude protein content of the components other than the dry heat-treated wheat flour contained in the raw material powder of the inner layer is higher than that of the outer layer, more preferably 0.5% by mass or more higher than that of the outer layer, and further preferably. It is 1.0% or more higher. The crude protein content in the flour can be measured based on the burning method. The crude protein content of the raw material flour can be adjusted according to the crude protein content of the wheat flour used as the raw material flour, or by the addition of a protein material such as gluten.
上記外層及び内層の原料粉のそれぞれに、常法に従って加水し、混捏することにより、外層用生地及び内層用生地を作製することができる。次いで、得られた外層用生地及び内層用生地をそれぞれ圧延すれば、外層麺帯及び内層麺帯を得ることができる。該内層麺帯を該外層麺帯で両側から挟み込んで、多層麺帯を作製し、圧延し、製麺することにより、多層麺類を製造することができる。本発明で用いる多層麺類は、その最外層の両側を上記外層用の原料粉から作製し、該最外層の内側の層を該内層用の原料粉から作製すること以外は、従来の多層麺類の製造方法と同様の手順で製造することができる。例えば、圧延と製麺の手段としては、押出し、ロールによる圧延と切出し、などが挙げられるが、特に限定されない。 The outer layer dough and the inner layer dough can be prepared by adding water to each of the outer layer and inner layer raw material powders according to a conventional method and kneading them. Next, by rolling the obtained outer layer dough and inner layer dough, respectively, an outer layer noodle band and an inner layer noodle band can be obtained. Multi-layer noodles can be produced by sandwiching the inner layer noodle band with the outer layer noodle band from both sides to prepare a multi-layer noodle band, rolling, and making noodles. The multi-layer noodles used in the present invention are of conventional multi-layer noodles, except that both sides of the outermost layer are prepared from the raw material powder for the outer layer and the inner layer of the outermost layer is prepared from the raw material powder for the inner layer. It can be manufactured by the same procedure as the manufacturing method. For example, the means for rolling and noodle making include extrusion, rolling and cutting with a roll, and the like, but are not particularly limited.
本発明で用いられる多層麺類は、二つの外層（最外層）の間に一層以上の内層を含む三層以上の層構造を有していればよい。例えば、該多層麺類は、二つの外層と一つの内層を含む三層麺であってもよいが、二つの外層と二層以上の内層とを有する四層以上の麺であってもよい。好ましくは、該多層麺類は三層麺である。該内層が二層以上である場合、各々の層は、上述した内層の原料粉の組成の範囲内において、組成の異なる生地から調製されていてもよい。 The multi-layer noodles used in the present invention may have a layer structure of three or more layers including one or more inner layers between two outer layers (outermost layers). For example, the multi-layer noodles may be three-layer noodles including two outer layers and one inner layer, but may be four-layer or more noodles having two outer layers and two or more inner layers. Preferably, the multi-layer noodles are three-layer noodles. When the inner layer is two or more layers, each layer may be prepared from dough having a different composition within the range of the composition of the raw material powder of the inner layer described above.
該多層麺類における該二つの外層のそれぞれの厚みは、該多層麺類の全厚に対して、好ましくは１０〜４０％、より好ましくは１２〜３５％、さらに好ましくは１６〜３４％である。外層が厚くなりすぎると、炒め調理した麺類の食感が十分向上しないことがある。 The thickness of each of the two outer layers in the multi-layer noodles is preferably 10 to 40%, more preferably 12 to 35%, still more preferably 16 to 34%, based on the total thickness of the multi-layer noodles. If the outer layer becomes too thick, the texture of the stir-fried noodles may not be sufficiently improved.
得られた多層麺類は、炒め工程の前にα化することが好ましい。α化の手段としては、茹で、蒸しなどが挙げられる。該α化した麺類は、炒め工程の前に冷蔵又は冷凍保存されてもよい。 The obtained multilayer noodles are preferably gelatinized before the frying step. Examples of the means of pregelatinization include boiling and steaming. The pregelatinized noodles may be refrigerated or frozen before the frying step.
該多層麺類を炒めることで、調理済み麺類が製造される。麺類の炒め工程は、麺類の炒め調理の通常の手順に従って行うことができる。例えば、加熱した鉄板、フライパン、鍋などを用いて、麺類を油脂と共に炒めればよい。麺類を油脂と共に炒めることで、調理済み麺類において、炒めによる香ばしい風味がさらに際立つ。炒め用の油脂は、α化した麺１００質量部あたり、好ましくは１〜１０質量部、より好ましくは２〜６質量部用いられる。該油脂は、炒め調理の際に麺に全量添加してもよいが、一部の量を炒め調理の前に予め麺と和えておき、残りを炒め調理の際に添加してもよい。 Cooked noodles are produced by frying the multi-layer noodles. The step of stir-frying noodles can be carried out according to the usual procedure of stir-frying noodles. For example, noodles may be fried with fats and oils using a heated iron plate, frying pan, pan, or the like. By stir-frying the noodles with fats and oils, the fragrant flavor of the stir-fried noodles becomes even more pronounced in the cooked noodles. The fat and oil for frying is preferably used in an amount of 1 to 10 parts by mass, more preferably 2 to 6 parts by mass, per 100 parts by mass of the pregelatinized noodles. The whole amount of the fats and oils may be added to the noodles during the stir-fry cooking, but a part of the fats and oils may be mixed with the noodles in advance before the stir-fry cooking and the rest may be added during the stir-fry cooking.
好ましくは、該炒め工程では、麺類はソース等の調味料と共に炒め調理される。本発明で用いる多層麺類は、外層に乾熱処理小麦粉を含むことにより表面が適度に荒れているので、調味料が麺にのりやすい。該調味料としては、いずれの種類を用いてもよく、また粉末等の固体でも液状でもよいが、焼きそば、焼うどん、焼きパスタなどの調理で使用されるスープやソースなどの液状調味料が好ましい。該液状調味料の好ましい例としては、焼きそば用ソース、ウスターソース、塩だれ、醤油だれ、味噌だれ、ナポリタンソースなどが挙げられるが、これらに限定されない。また好ましくは、該炒め工程では、麺類を具材と共に炒めてもよい。 Preferably, in the stir-fry step, the noodles are stir-fried and cooked together with a seasoning such as a sauce. Since the surface of the multi-layer noodles used in the present invention is appropriately roughened by containing dry heat-treated wheat flour in the outer layer, the seasoning can be easily applied to the noodles. Any kind of seasoning may be used, and it may be solid or liquid such as powder, but liquid seasoning such as soup or sauce used in cooking such as yakisoba, yaki udon, and baked pasta is preferable. .. Preferred examples of the liquid seasoning include, but are not limited to, yakisoba sauce, Worcestershire sauce, salt sauce, soy sauce sauce, miso sauce, and Napolitan sauce. Further, preferably, in the stir-fry step, the noodles may be stir-fried together with the ingredients.
乾熱処理小麦粉は、調理済み麺類に対して、上述したように炒めた麺の香ばしい風味と、調味料ののりの良さを付与する一方で、粘弾性を低下させて食感を損なう。これに対して、本発明により製造された調理済み麺類は、乾熱処理小麦粉を含有する外層と、乾熱処理小麦粉の量がより少ない内層とを有する多層麺類を用いることにより、上述した香ばしい風味と調味料ののりの良さに加えて、粘弾性のある良好な食感を有することができる。 The dry heat-treated wheat flour imparts the fragrant flavor of the fried noodles and the goodness of the seasoning to the cooked noodles as described above, while lowering the viscoelasticity and impairing the texture. On the other hand, the cooked noodles produced according to the present invention have the above-mentioned fragrant flavor and seasoning by using the multi-layer noodles having an outer layer containing the dry heat-treated wheat flour and an inner layer having a smaller amount of the dry heat-treated wheat flour. In addition to the good paste of the ingredients, it can have a good texture with viscous elasticity.
本発明により製造された調理済み麺類は、直ちに喫食されてもよいが、冷蔵又は冷蔵保存されてもよい。該調理済み麺類は、冷蔵又は冷蔵保存後にも、香ばしい風味、調味料ののりの良さ、及び粘弾性のある良好な食感を保持することができる。 The cooked noodles produced according to the present invention may be eaten immediately, but may be refrigerated or refrigerated. The cooked noodles can maintain a fragrant flavor, a good paste of seasonings, and a good viscoelastic texture even after refrigeration or refrigeration storage.
以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
参考例１ 乾熱処理小麦粉の製造
原料小麦粉（強力粉、日清製粉（株）製）を、トンネル型オーブンで庫内温度を３００℃から１８０℃まで段階的に下降させながら約３０分間（品温９０℃以上で約２０分間）焙焼処理して、焙焼小麦粉を得た。
Reference Example 1 Manufacture of dry-heated wheat flour Raw wheat flour (strong flour, manufactured by Nisshin Seifun Co., Ltd.) is used in a tunnel-type oven to gradually lower the temperature inside the oven from 300 ° C to 180 ° C for about 30 minutes (product temperature 90). Roasted wheat flour was obtained by roasting at ° C. or higher for about 20 minutes.
材料
中力粉 日清製粉（株）（粗蛋白含量８．４質量％）
準強力粉 日清製粉（株）（粗蛋白含量１１．２質量％）
デュラム小麦粉 日清製粉（株）（粗蛋白含量１２．５質量％）
焙焼小麦粉 参考例１
グルテン ＡグルＧ （グリコ栄養食品（株）、粗蛋白含量８５質量％）
かんすい かんすい青（オリエンタル酵母工業（株））
アセチル化タピオカ澱粉 Ａ７００（（株）Ｊオイルミルズ）
Material Medium-strength flour Nisshin Flour Milling Co., Ltd. (crude protein content 8.4% by mass)
Semi-strong flour Nisshin Seifun Co., Ltd. (crude protein content 11.2% by mass)
Durum Wheat Flour Nisshin Flour Co., Ltd. (crude protein content 12.5% by mass)
Roasted wheat flour Reference example 1
Gluten A Guru G (Glico Foods Co., Ltd., crude protein content 85% by mass)
Kansui Kansui Blue (Oriental Yeast Co., Ltd.)
Acetylated tapioca starch A700 (J Oil Mills Co., Ltd.)
１．焼きそば
１）単層麺（対照）の製造
表１に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。得られた生地を製麺ロールで圧延及び複合して麺帯を作製し、切り刃（♯１８角）で切り出して中華麺の麺線を製造した（麺厚１．５ｍｍ）。
1. 1. Yakisoba 1) Production of single-layer noodles (control) Dough was prepared by adding kneading water to the raw material flour with the composition shown in Table 1 and kneading under reduced pressure (-0.093 MPa). The obtained dough was rolled and combined with a noodle-making roll to prepare a noodle band, which was cut out with a cutting blade (# 18 square) to produce a noodle string of Chinese noodles (noodle thickness 1.5 mm).
２）多層麺の製造
外層：表１に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。圧延して厚さ７ｍｍの外層用麺帯を得た。
内層：表１に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。圧延して厚さ７ｍｍの内層用麺帯を得た。
２枚の外層用麺帯の間に内層用麺帯を配置して積層し、圧延して、外層と内層の厚比が１／１／１の三層麺帯を作製した。得られた麺帯を切り刃（♯１８角）で切り出して中華麺（三層麺）の麺線を製造した（麺厚１．５ｍｍ）。
2) Production of multi-layer noodles Outer layer: Kneaded water was added to the raw material powder having the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. Rolling was performed to obtain a noodle band for an outer layer having a thickness of 7 mm.
Inner layer: Kneaded water was added to the raw material powder having the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. Rolling was performed to obtain a noodle band for an inner layer having a thickness of 7 mm.
The inner layer noodle band was arranged between the two outer layer noodle bands, laminated, and rolled to prepare a three-layer noodle band having a thickness ratio of the outer layer and the inner layer of 1/1/1. The obtained noodle strip was cut out with a cutting blade (# 18 square) to produce a noodle string of Chinese noodles (three-layer noodles) (noodle thickness 1.5 mm).
３）焼きそばの製造
１）又は２）で得られた中華麺から焼きそばを製造した。麺線を茹で歩留１７５％となるように茹で、水洗、水切りし、得られた茹で麺を２４時間５℃で保存した。フライパンにサラダ油１０ｇを投入し、１分間加熱した後、該冷蔵保存した茹で麺２００ｇを投入して２分間炒め、ソース５０ｇを投入してさらに２分間炒めて、焼きそばを製造した。
3) Production of fried noodles Yakisoba was produced from the Chinese noodles obtained in 1) or 2). The noodle strings were boiled to a yield of 175%, washed with water and drained, and the obtained boiled noodles were stored at 5 ° C. for 24 hours. 10 g of salad oil was added to a frying pan and heated for 1 minute, then 200 g of the refrigerated boiled noodles were added and fried for 2 minutes, and 50 g of sauce was added and fried for another 2 minutes to produce fried noodles.
４）評価
得られた焼きそばを２４時間冷蔵保存した後、電子レンジで再加熱し、官能評価した。官能評価では、訓練されたパネラー１０人が、再加熱した焼きそばの風味（麺を炒めたときに得られる香ばしさ、「炒め感」と称する）、ソースののり、及び食感（粘弾性）を下記評価基準で官能評価し、その平均点を求めた。
＜評価基準＞
（風味）
５点：対照よりも炒め感が非常に優れる
４点：対照よりも炒め感が優れる
３点：対照よりも炒め感がやや優れる
２点：対照と同等の炒め感である
１点：対照よりも炒め感が劣る
（ソースののり）
５点：対照よりもソースののりが非常に優れる
４点：対照よりもソースののりが優れる
３点：対照よりもソースののりがやや優れる
２点：対照と同等のソースののりである
１点：対照よりもソースののりが悪い
（食感）
５点：対照よりも粘弾性に優れる
４点：対照よりもやや粘弾性に優れる
３点：対照と同等の粘弾性を有する
２点：対照よりもやや粘弾性に劣る
１点：対照よりも粘弾性に劣る
4) Evaluation The obtained yakisoba was refrigerated for 24 hours and then reheated in a microwave oven for sensory evaluation. In the sensory evaluation, 10 trained panelists evaluated the flavor of reheated fried noodles (the aroma obtained when the noodles are fried, called "stir-fried feeling"), the sauce paste, and the texture (viscous elasticity). Sensory evaluation was performed according to the following evaluation criteria, and the average score was calculated.
<Evaluation criteria>
(Flavor)
5 points: Stir-fry feeling is much better than control 4 points: Stir-fry feeling is better than control 3 points: Stir-fry feeling is slightly better than control 2 points: Stir-fry feeling equivalent to control 1 point: Stir-fry feeling is better than control Inferior stir-fry feeling (sauce glue)
5 points: The sauce glue is much better than the control 4 points: The sauce glue is better than the control 3 points: The sauce glue is slightly better than the control 2 points: The sauce glue is the same as the control 1 point : Sauce is worse than control (texture)
5 points: better viscoelasticity than control 4 points: slightly better viscoelasticity than control 3 points: have viscoelasticity equivalent to control 2 points: slightly inferior to control viscoelasticity 1 point: more viscoelastic than control Inferior in elasticity
結果を表１に示す。焙焼小麦粉を配合した単層麺から製造した焼きそば（比較例１〜２）は、対照と比べて風味とソースののりは向上したが、食感が大きく低下した。一方、外層に焙焼小麦粉を配合した多層麺から製造した焼きそば（製造例１−１〜１−５）では、焙焼小麦粉による食感の低下が改善され、かつ風味、ソースののりのいずれも対照と比べて向上した。 The results are shown in Table 1. Yakisoba (Comparative Examples 1 and 2) produced from single-layer noodles containing roasted wheat flour had improved flavor and sauce paste as compared with the control, but the texture was significantly reduced. On the other hand, in Yakisoba (Production Examples 1-1 to 1-5) produced from multi-layer noodles in which roasted wheat flour is mixed in the outer layer, the deterioration of texture due to roasted wheat flour is improved, and both the flavor and the sauce paste are both. Improved compared to the control.
２．焼きそば
表２に示す組成の原料粉を用いて、１．２）と同様の手順で三層麺を製造し、それを用いて焼きそばを製造した。得られた焼きそばを２４時間冷蔵保存した後、電子レンジで再加熱し、１．４）と同じ手順で官能評価した。対照には１．１）の単層麺を用いた。結果を表２に示す。
2. Yakisoba Using the raw material powder having the composition shown in Table 2, three-layer noodles were produced in the same procedure as in 1.2), and fried noodles were produced using the three-layer noodles. The obtained yakisoba was refrigerated for 24 hours, reheated in a microwave oven, and sensory evaluated in the same procedure as in 1.4). As a control, 1.1) single-layer noodles were used. The results are shown in Table 2.
３．焼きそば
１．２）で示した製造例１−４と同様の手順で、ただし外層と内層の厚比を表３のとおりに変えて三層麺を製造し、それを用いて焼きそばを製造した。得られた焼きそばを２４時間冷蔵保存した後、電子レンジで再加熱し、１．４）と同じ手順で官能評価した。対照には１．１）の単層麺を用いた。結果を表３に示す。表３には製造例１−４の結果を再掲する。
3. 3. Yakisoba was produced in the same procedure as in Production Example 1-4 shown in 1.2), except that the thickness ratio of the outer layer and the inner layer was changed as shown in Table 3, and fried noodles were produced using the three-layer noodles. The obtained yakisoba was refrigerated for 24 hours, reheated in a microwave oven, and sensory evaluated in the same procedure as in 1.4). As a control, 1.1) single-layer noodles were used. The results are shown in Table 3. Table 3 shows the results of Production Examples 1-4 again.
４．焼きうどん
１）単層麺（対照）の製造
表４に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。得られた生地を製麺ロールで圧延及び複合して麺帯を作製し、切り刃（♯１０角）で切り出してうどんの麺線を製造した（麺厚３ｍｍ）。
4. Yaki udon 1) Production of single-layer noodles (control) Dough was prepared by adding kneading water to the raw material powder with the composition shown in Table 4 and kneading under reduced pressure (-0.093 MPa). The obtained dough was rolled and combined with a noodle-making roll to prepare a noodle band, which was cut out with a cutting blade (# 10 square) to produce udon noodle strings (noodle thickness 3 mm).
２）多層麺の製造
外層：表４に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。圧延して厚さ７ｍｍの外層用麺帯を得た。
内層：表４に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。圧延して厚さ７ｍｍの内層用麺帯を得た。
２枚の外層用麺帯の間に内層用麺帯を配置して積層し、圧延して、外層と内層の厚比が１／１／１の三層麺帯を作製した。得られた麺帯を切り刃（♯１０角）で切り出してうどん（三層麺）の麺線を製造した（麺厚３ｍｍ）。
2) Production of multi-layer noodles Outer layer: Kneaded water was added to the raw material powder having the composition shown in Table 4, and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. Rolling was performed to obtain a noodle band for an outer layer having a thickness of 7 mm.
Inner layer: Kneaded water was added to the raw material powder having the composition shown in Table 4 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. Rolling was performed to obtain a noodle band for an inner layer having a thickness of 7 mm.
The inner layer noodle band was arranged between the two outer layer noodle bands, laminated, and rolled to prepare a three-layer noodle band having a thickness ratio of the outer layer and the inner layer of 1/1/1. The obtained noodle strip was cut out with a cutting blade (# 10 square) to produce udon (three-layer noodle) noodle strings (noodle thickness 3 mm).
３）焼きうどんの製造
１）又は２）で得られたうどんから焼きうどんを製造した。麺線を茹で歩留１７５％となるように茹で、水洗、水切りし、得られた茹で麺を２４時間５℃で保存した。フライパンにサラダ油１０ｇを投入し、１分間加熱した後、該冷蔵保存した茹で麺２００ｇを投入して２分間炒め、ソース５０ｇを投入してさらに２分間炒めて、焼きうどんを製造した。
3) Production of yaki udon Yaki udon was produced from the udon obtained in 1) or 2). The noodle strings were boiled to a yield of 175%, washed with water and drained, and the obtained boiled noodles were stored at 5 ° C. for 24 hours. 10 g of salad oil was put into a frying pan and heated for 1 minute, then 200 g of the refrigerated boiled noodles were put in and fried for 2 minutes, and 50 g of sauce was put in and fried for another 2 minutes to produce yaki udon.
４）評価
得られた焼きうどんを２４時間冷蔵保存した後、電子レンジで再加熱し、１．４）と同じ手順で官能評価した。結果を表４に示す。
4) Evaluation The obtained yaki udon was refrigerated for 24 hours, reheated in a microwave oven, and sensory evaluated by the same procedure as in 1.4). The results are shown in Table 4.
５．焼きスパゲティ
１）単層麺（対照）の製造
表５に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。得られた生地を製麺ロールで圧延及び複合して麺帯を作製し、切り刃（♯１６丸）で切り出してスパゲティを製造した（麺厚１．９ｍｍ）。
5. Grilled spaghetti 1) Production of single-layer noodles (control) Dough was prepared by adding kneading water to the raw material flour with the composition shown in Table 5 and kneading under reduced pressure (-0.093 MPa). The obtained dough was rolled and combined with a noodle-making roll to prepare a noodle band, which was cut out with a cutting blade (# 16 circle) to produce spaghetti (noodle thickness 1.9 mm).
２）多層麺の製造
外層：表５に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。圧延して厚さ７ｍｍの外層用麺帯を得た。
内層：表５に示す組成で原料粉に練水を加え、減圧（−０．０９３ＭＰａ）下で混捏して生地を調製した。圧延して厚さ７ｍｍの内層用麺帯を得た。
２枚の外層用麺帯の間に内層用麺帯を配置して積層し、圧延して、外層と内層の厚比が１／１／１の三層麺帯を作製した。得られた麺帯を切り刃（♯１６丸）で切り出してスパゲティ（三層麺）を製造した（麺厚１．９ｍｍ）。
2) Production of multi-layer noodles Outer layer: Kneaded water was added to the raw material powder having the composition shown in Table 5 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. Rolling was performed to obtain a noodle band for an outer layer having a thickness of 7 mm.
Inner layer: Kneaded water was added to the raw material powder having the composition shown in Table 5 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. Rolling was performed to obtain a noodle band for an inner layer having a thickness of 7 mm.
The inner layer noodle band was arranged between the two outer layer noodle bands, laminated, and rolled to prepare a three-layer noodle band having a thickness ratio of the outer layer and the inner layer of 1/1/1. The obtained noodle strip was cut out with a cutting blade (# 16 circle) to produce spaghetti (three-layer noodles) (noodle thickness 1.9 mm).
３）焼きスパゲティの製造
１）又は２）で得られたスパゲティから焼きスパゲティを製造した。麺線を茹で歩留１７５％となるように茹で、水洗、水切りし、得られた茹で麺を２４時間５℃で保存した。フライパンにサラダ油１０ｇを投入し、１分間加熱した後、該冷蔵保存した茹で麺２００ｇを投入して２分間炒め、ソース５０ｇを投入してさらに２分間炒めて、焼きスパゲティを製造した。
3) Production of grilled spaghetti Grilled spaghetti was produced from the spaghetti obtained in 1) or 2). The noodle strings were boiled to a yield of 175%, washed with water and drained, and the obtained boiled noodles were stored at 5 ° C. for 24 hours. 10 g of salad oil was added to a frying pan and heated for 1 minute, then 200 g of the refrigerated boiled noodles were added and fried for 2 minutes, and 50 g of sauce was added and fried for another 2 minutes to produce baked spaghetti.
４）評価
得られた焼きスパゲティを２４時間冷蔵保存した後、電子レンジで再加熱し、１．４）と同じ手順で官能評価した。結果を表５に示す。
4) Evaluation The obtained baked spaghetti was refrigerated for 24 hours, reheated in a microwave oven, and sensory evaluated by the same procedure as in 1.4). The results are shown in Table 5.
Claims (7)
該方法は、α化した麺類を炒める工程を含み、
該α化した麺類は、多層構造を有する多層麺類をα化したものであり、
該多層構造の両外層の原料粉は、それぞれ乾熱処理小麦粉を１〜２５質量％含有し、
該外層以外の層の原料粉における乾熱処理小麦粉の含有量は、該外層の原料粉と比べて少ない、
方法。 It is a method of manufacturing cooked noodles.
The method comprises the step of frying the pregelatinized noodles.
The pregelatinized noodles are obtained by pregelatinizing multi-layer noodles having a multi-layer structure.
The raw material flours of both outer layers of the multi-layer structure each contain 1 to 25% by mass of dry heat-treated wheat flour.
The content of the dry heat-treated wheat flour in the raw material flour of the layers other than the outer layer is smaller than that of the raw material flour of the outer layer.
Method.
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