JP2023075820A - Production method of noodle product for re-cooking - Google Patents

Abstract

To easily provide a noodle product for re-cooking from which a noodle having texture having hardness at the center like freshly boiled noodles and/or viscoelastic texture can be obtained at the time of re-cooking and eating.SOLUTION: A production method of a noodle product for re-cooking containing a semi-cooking noodle for re-cooking and eating includes the steps of: performing a design so that a total amount (A+B) of a moisture amount (A) of the semi-cooking noodle and a moisture amount (B) to be added at the time of re-cooking is 50-75 mass% on the basis of a total amount (H+B) of a mass (H) of the semi-cooking noodle and the moisture amount (B) to be added at the time of re-cooking, and a ratio (A:B) of the moisture amount (A) of the semi-cooking noodle to the moisture amount (B) to be added at the time of re-cooking is within a range of 1:0.6 to 2; preparing the semi-cooking noodle so as to satisfy regulation of the moisture amount (A); and semi-cooking an uncooked noodle and then cooling the noodle to 10°C or lower within 20 minutes.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for producing a reheated noodle product that is reheated and eaten in a microwave oven or the like.

In general, freshly boiled noodles such as pasta, udon, soba, and Chinese noodles are preferred to have a texture with hardness in the center or a texture with viscoelasticity when eaten. Conventionally, after cooking, it is packaged with ingredients and soup as necessary, frozen, or refrigerated / chilled, and sold at stores such as supermarkets and convenience stores, or directly to consumers' homes. Noodles have been developed that are eaten after being reheated in a microwave oven or the like in a store or at home after being delivered (in the present invention, they are referred to as "noodle products for reheating cooking"). In the case of these noodles as well, it is preferable to have a texture with hardness in the center or a texture with viscoelasticity when eating, but it is difficult to obtain a texture like freshly boiled noodles. It was difficult when

As a technology related to such noodle products for reheating cooking, for example, in Patent Document 1, even if the noodles are cooked in a microwave oven while still in a container, the texture of the noodles after microwave heating is good. For the purpose of providing noodles in a container for cooking, a seasoning liquid solidified by a gelling agent, water solidified by a gelling agent, noodles, Disclosed is noodles in a container for microwave cooking characterized by being placed in the order of . In addition, Patent Document 2 aims to provide a method for producing noodles with improved physical properties and taste and an enzyme preparation for modifying noodles. A method for producing microwave-heated noodles is disclosed, which is characterized by adding polyglutamic acid or polyglutamic acid salt and transglutaminase and/or glucose oxidase to raw flour for the purpose of providing a method for improving texture. there is

JP 2013-212073 A JP 2013-208109 A

However, according to the study of the present inventors, even if the technique of Patent Document 1 is used, there are cases where the texture of noodles after reheating is not sufficient. In addition, the technique of Patent Document 2 requires a specific additive, which may lead to an increase in cost.

An object of the present invention is to have a texture with a hardness in the center and/or a texture with viscoelasticity like freshly boiled noodles when reheated and eaten, and have a freshness on the surface. To easily provide a noodle product for reheating cooking from which noodles can be obtained.

The above object is a method for producing a noodle product for reheating including half-cooked noodles to be eaten after being reheated, wherein the water content (A) of the half-cooked noodles and the water added during reheating The total amount (A + B) of the amount (B) is 50 to 75% by mass based on the total amount (H + B) of the mass (H) of the semi-cooked noodles and the amount of water (B) added during reheating. A step of designing the ratio (A:B) of the water content (A) of the semi-cooked noodles and the water content (B) added during reheating to be in the range of 1:0.6 to 2. and a step of preparing the semi-cooked noodles so as to satisfy the moisture content (A) specification, which includes cooling the uncooked noodles to 10 ° C or less within 20 minutes after semi-cooking a method for making a reheatable noodle product comprising: In the present invention, the "noodle product for reheating cooking" is packaged with at least partially cooked noodles and, if necessary, ingredients and soup for distribution, and is reheated, preferably by microwave cooking. Refers to noodle products designed to be eaten. Also, "half-cooked noodles" refer to partially cooked noodles used in the above-mentioned reheated noodle products.

According to the present invention, when reheated and eaten, noodles having a texture with a hardness in the center and/or a texture with viscoelasticity like freshly boiled noodles and a freshness on the surface are obtained. The resulting reheatable noodle product can be easily manufactured.

The production method of the present invention is a method for producing a reheated noodle product containing half-cooked noodles to be reheated and eaten, wherein the water content (A) of the half-cooked noodles and the amount of water during reheating The total amount (A + B) of the amount of water (B) to be added is 50 to 75 based on the total amount (H + B) of the weight (H) of the semi-cooked noodles and the amount of water (B) to be added during reheating. % by mass, and the ratio (A:B) of the water content (A) of the semi-cooked noodles and the water content (B) added during reheating is in the range of 1:0.6 to 2. and a step of preparing the semi-cooked noodles so that the moisture content (A) is satisfied, and after the uncooked noodles are semi-cooked, cooling to 10 ° C. or less within 20 minutes. It is characterized by including a step of including. In the noodle product for reheating cooking, the present inventors found that the total amount of moisture (A + B) that exists when reheating the semi-cooked noodles, and the moisture content (A) of the semi-cooked noodles and added to reheating Focusing on the ratio (A: B) of the water content (B) and the cooling conditions of the semi-cooked noodles, the total amount of the water content (A + B) and the ratio (A: B) are within the above ranges, and the semi-cooked noodles If the cooling conditions of satisfy the above provisions, when reheated and eaten, it has a texture with a hardness in the center and / or a texture with viscoelasticity like freshly boiled noodles, and It was found that noodles having freshness on the surface can be obtained. As shown in the examples described later, when the water content ratio (A:B) does not satisfy the above range or when the cooling conditions do not satisfy the above regulation, when reheating and eating, the center will be hard. Noodles having a chewy texture or a viscoelastic texture cannot be obtained.

In the present invention, the total amount (A + B) of the water content (A) of the semi-cooked noodles and the water content (B) added during reheating is the mass (H) of the semi-cooked noodles and the amount added during reheating. It is 50 to 75% by mass, preferably 60 to 75% by mass, and more preferably 63 to 75% by mass, based on the total amount (H+B) of the water content (B). As a result, when reheated and eaten, noodles having a texture with firmness and/or a texture with viscoelasticity in the center and a freshness on the surface can be obtained. The ratio (A:B) of the water content (A) of the semi-cooked noodles to the water content (B) added during reheating is 1:0.6 to 2, preferably 1:0. 7 to 1.2, more preferably 1:0.8 to 1.1. As a result, when using half-cooked noodles obtained by boiling or steaming, when reheated and eaten, the noodles have a texture with hardness and / or a texture with viscoelasticity in the center. Noodles having a smooth surface and freshness can be obtained.

In the present invention, the semi-cooked noodles are prepared so as to satisfy the moisture content (A) by a step including cooling to 10° C. or less within 20 minutes after semi-cooking the uncooked noodles. be. The type of noodles is not particularly limited, and examples thereof include pasta such as spaghetti and macaroni, udon noodles, soba noodles, Chinese noodles, and somen noodles. The uncooked noodles may be fresh noodles or dried noodles, and are not particularly limited. Raw noodles are preferable, since noodles having a texture with viscoelasticity can be obtained. In the present invention, raw noodles are defined by conventional methods (extrusion method, roll method, hand-rolling method, etc.), for example, by adding liquid materials such as water to powdery and granular materials such as grain flour generally used for each type of noodles and kneading them. The dough for noodles obtained by the method is molded into a desired shape. Dried noodles are dried raw noodles. In the present invention, the uncooked noodles are preferably prepared from a noodle dough that has been kneaded under vacuum conditions. For example, the dough for noodles is kneaded under the condition of -700 mmHg using a vacuum mixer. As a result, when reheated and eaten, noodles having a texture with firmness and/or a texture with viscoelasticity in the center and a freshness on the surface can be obtained. The method of kneading under vacuum conditions can be carried out using a device such as a horizontal vacuum pin mixer or a vacuum extruder.

In the present invention, there are no particular restrictions on the powdery and liquid materials of the uncooked noodle dough. For example, wheat flour (strong flour, semi-strong flour, medium flour, soft flour, durum flour, etc.), buckwheat flour, rice flour, sorghum flour, corn flour, barley flour, soybean flour, etc.; tapioca starch, potato starch, wheat starch, corn starch , waxy corn starch, high amylose corn starch, sweet potato starch, sago starch, rice starch, etc., and processed starches obtained by physically or chemically processing these starches as raw materials (in the present invention, modified starch is also starch Proteins such as egg white, egg yolk, casein, and powdered gluten; Edible oils and fats; Sugars; Pigments; , seasonings such as salt; fragrances; lye; In the present invention, it is preferable that the proportion of wheat flour in the powdery and granular material is higher than the proportion of each of the other materials. It is more preferable to include at least one part. Further, the powdery granular material preferably contains starch, more preferably 1 to 20 parts by mass, more preferably 1 to 10 parts by mass, more preferably 3 to 5 parts by mass of starch per 100 parts by mass of the powdery granular material. It is more preferable to include parts by mass. In addition, when preparing the dough for noodles, materials that are dissolved or dispersed in the liquid material and then added (for example, salt in the examples) are included in the liquid material. As a result, when reheated and eaten, noodles having a texture with firmness and/or a texture with viscoelasticity in the center and a freshness on the surface can be obtained.

In the present invention, the step of preparing the semi-cooked noodles so as to satisfy the regulation of the moisture content (A) includes cooling the uncooked noodles to 10° C. or less within 20 minutes after semi-cooking the noodles. If so, how can it be implemented? For example, uncooked noodles are boiled in boiling water for a time shorter than the normal boiling time, semi-cooked, put into cold water, cooled to 10° C. or less, and drained. Semi-cooking may be performed by a cooking method such as boiling, steaming, or stir-frying after steaming, and may include a cooking method in which uncooked noodles are heated with water or steam. As for the cooling method, the half-cooked noodles may be cooled with cold water, cold air, or the like. The cooling time to 10° C. or less is preferably as short as possible, preferably within 10 minutes, more preferably within 5 minutes. In the present invention, in order to prepare half-cooked noodles so as to satisfy the regulation of the moisture content (A) set in the design process, half-cooked noodles are prepared under various half-cooked conditions and cooling conditions according to each uncooked noodle. can be prototyped, the moisture content can be measured, and the conditions can be set. The moisture content (A) of semi-cooked noodles can be determined by the dry weight method. Specifically, it can be obtained by weighing half-cooked noodles by a constant weight, drying by dry heat, weighing, and taking the amount of weight loss as moisture content.

In the present invention, the water content (B) added during reheating cooking is set according to the water content (A) of the semi-cooked noodles and the mass (H) of the semi-cooked noodles so as to satisfy the above-mentioned regulations. be able to. The amount of water (B) may be added in any way. The amount of water (B) required for reheating cooking may be indicated on the container of the noodle product for reheating cooking, and the product may be such that the consumer adds water separately during reheating cooking. It is good also as a product which attached the composition containing the amount of water (B) in the container of . From the point of view of convenience for consumers, a product containing a composition containing a water content (B) together with the semi-cooked noodles is preferred. Therefore, the method for producing a noodle product for reheating cooking of the present invention preferably includes a step of accommodating a composition containing the amount of water (B) to be added during reheating together with the semi-cooked noodles. The composition containing the water content (B) may be contained in the noodle product for reheating in any form. For example, a container such as a sachet filled with a liquid composition such as a seasoning liquid, soup, or sauce containing the water content (B) may be attached. A composition solidified by adding an edible solidifying agent or freezing may be placed in a container together with the semi-cooked noodles. In this case, it is preferable to separate the composition containing the moisture content (B) from the semi-cooked noodles by a partition or the like so as not to affect the moisture content (A) of the semi-cooked noodles.

In the present invention, the noodle product for reheating cooking is generally distributed in a frozen or chilled/chilled zone and sold at stores such as supermarkets and convenience stores, or delivered directly to consumers' homes. After that, it is eaten after being reheated and cooked in a microwave oven or the like in a store or at home. The conditions for reheating cooking using a microwave oven are preferably set to wattage (W) x time (seconds) = 105,000 to 165,000, for example, reheating at 1500 W for 70 to 110 seconds. Cooking is preferred. In addition, the noodle product for reheating cooking is preferably a product that is distributed in a refrigerated/chilled zone (0 to 10° C.) in that the effect of the present invention can be easily obtained.

The noodle product for reheating cooking produced by the production method of the present invention is preferably reheated in a microwave oven, so that when eaten, it has a firm texture in the center like freshly boiled noodles and/or Noodles having a texture with viscoelasticity can be easily produced. Accordingly, the present invention also relates to a method for producing noodles using the reheat cooking noodle product produced by the production method of the present invention.

EXAMPLES The present invention will be described in detail below with reference to examples.
1. Production and evaluation of mixed soba product for reheating cooking A mixed soba product for reheating cooking was selected as a noodle product for reheating cooking and produced as follows.
(1) 100 parts by mass of the powdery and granular material for noodle dough with the formulation shown in Tables 1 to 3, 1 part by mass of salt, 1 part by mass of brine, and 36 parts by mass of water at a ratio of 36 parts by mass, using a horizontal vacuum pin mixer. A dough was prepared by kneading for 15 minutes under conditions or normal pressure conditions. The prepared dough was rolled by a roll-type noodle-making machine and then cut out (cutting blade: Kaku No. 12) to produce raw noodles having a noodle strip thickness of 2.3 mm. The produced raw noodles are boiled in boiling water and semi-cooked, immersed in cold water or air-cooled, cooled to 10 ° C. or less within 5 to 20 minutes, drained, and subjected to each implementation shown in Tables 1 to 3. Semi-cooked Chinese noodles containing a given moisture content (A) of the examples and comparative examples were obtained. In Comparative Examples 2 and 3, the produced raw noodles were boiled in boiling water, drained, and allowed to cool for 30 minutes to obtain semi-cooked Chinese noodles containing a predetermined amount of water (A). The temperature of the half-cooked Chinese noodles was measured 5, 10, 20, and 30 minutes after the completion of half-cooking.
(2) Put 200 g of semi-cooked Chinese noodles prepared in (1) in a container, and then add a predetermined amount of water (B) of each example and comparative example shown in Tables 1 to 3, gelatin The solidified soup and seasoning liquid were allowed to stand, covered and stored at 10°C or less to produce a mixed soba product for reheating cooking.
(3) After storing the product obtained in (2) at 10° C. or lower for 24 hours, it was heated in a microwave oven at 1500 W for the time shown in Tables 1 to 3 to cook mixed soba. The obtained mixed soba was evaluated according to the following evaluation criteria. In addition, as Reference Example 1, raw noodles prepared in the same manner as in (1) were boiled for a normal boiling time, and mixed soba noodles were cooked and evaluated. Evaluation was performed by a panel of 10 experts, and the average value was used as the evaluation result. The evaluation results are shown in Tables 1-3.
(i) Viscoelasticity 5: Strong viscoelasticity, very good 4: Slightly strong viscoelasticity, good 3: Slightly strong viscoelasticity, good 2: Slightly weak viscoelasticity 1: Weak viscoelasticity (ii) ) Center hardness 5: Center hard, very good 4: Center slightly hard, good 3: Center slightly hard, moderately good 2: Center slightly soft 1: Center soft (iii) Surface freshness 5: The surface is fresh and very good 4: The surface is slightly fresh and good 3: The surface is slightly fresh and good 2: The surface is slightly dry 1: The surface is dry

As shown in Tables 1 to 3, half-cooked noodles were prepared in a step including cooling to 10°C or less within 20 minutes after half-cooking the uncooked noodles, and the moisture content of the half-cooked noodles (A ) and the amount of water (B) added during reheat cooking (A + B) is based on the total amount (H + B) of the mass (H) of the semi-cooked noodles and the amount of water (B) added during reheat cooking , 50 to 75% by mass, and the ratio (A:B) of the water content (A) of the semi-cooked noodles and the water content (B) added during reheating is in the range of 1:0.6 to 2. The mixed soba products for reheating cooking of Examples 1 to 11, which are designed to Noodles having a texture with viscoelasticity and a fresh surface were obtained. On the other hand, the product of Comparative Example 1, which has a large amount of water (A) in the semi-cooked noodles and a small amount of water (B) added during reheating, and has a ratio (A:B) of 1:0.46, has viscoelasticity. , center hardness, and surface freshness were low. In addition, the product of Comparative Example 4, in which the amount of water (B) added during reheating cooking is small and the ratio (A:B) is 1:0.51, was highly evaluated for center hardness, but viscoelasticity, Evaluation of surface freshness was low. Furthermore, the product of Comparative Example 5, which has a large amount of water (B) added during reheating cooking and has a ratio (A:B) of 1:2.35, was highly evaluated for surface freshness, but viscoelasticity, The evaluation of center hardness was low. Products of Comparative Examples 2 and 3 in which the ratio (A:B) is within the range of 1:0.6 to 2, but the time to cool the uncooked noodles to 10°C or less after half-cooking is slow. , the viscoelasticity and freshness of the surface were highly evaluated, but the hardness of the center was low.

2. Manufacture and Evaluation of Pasta Products for Reheating Cooking A pasta product for reheating cooking was selected as a noodle product for reheating cooking and manufactured as follows.
(1) 100 parts by mass of durum semolina flour (manufactured by Showa Sangyo) and 29 parts by mass of water were kneaded under vacuum conditions using a horizontal vacuum pin mixer to prepare a dough. The prepared dough was extruded by a vacuum extruder to produce raw noodles having a thickness of noodle strings of 1.6 mm, and then dried under high temperature conditions to obtain dried pasta. Dried pasta was boiled in boiling water (with 1% by mass of salt added), semi-cooked, immersed in cold water, cooled to 10°C or less within 5 minutes, drained, and drained. Examples and comparative examples shown in Table 4. A semi-cooked spaghetti containing a given moisture content (A) of The temperature of spaghetti during half-cooking was measured 5 minutes after the end of half-cooking.
(2) The semi-cooked spaghetti prepared in (1) was put in a container with the mass shown in Table 4, and a predetermined amount of water (B) of each example and comparative example shown in Table 4 was added. , gelatin-hardened pasta sauce and seasoning liquid were allowed to stand, covered and stored at 10° C. or less to produce a pasta product for reheating cooking.
(3) The product obtained in (2) was stored at 10° C. or lower for 24 hours, then heated in a microwave oven at 1500 W for the time shown in Table 4 to cook spaghetti. For the resulting spaghetti:1. Evaluation was made in the same manner as in (3). As Reference Example 2, the same dry pasta as in (1) was boiled to a weight gain of about 220%, and spaghetti was cooked and evaluated. Table 4 shows the evaluation results.

As shown in Table 4, half-cooked noodles were prepared in a step including cooling to 10°C or less within 20 minutes after half-cooking the uncooked noodles, and the water content (A) of the half-cooked noodles and The total amount (A + B) of the amount of water (B) added during reheating cooking is 50 based on the total amount (H + B) of the mass (H) of the semi-cooked noodles and the amount of water (B) added during reheating cooking. ~75% by mass, and the ratio (A:B) of the moisture content (A) of the semi-cooked noodles and the moisture content (B) added during reheating is in the range of 1:0.6 to 2. The designed pasta product for reheating cooking of Example 12, when reheated by microwave cooking and eaten, has a texture with a hardness in the center like the freshly boiled noodles of Reference Example 2 and a viscoelasticity. Noodles having texture and a fresh surface were obtained. On the other hand, in the product of Comparative Example 6, in which the amount of water (A) in the semi-cooked noodles is large and the amount of water (B) added during reheating is small, the ratio (A:B) is 1:0.34, viscoelasticity , center hardness, and surface freshness were low.

3. Production and evaluation of fried noodle product for reheating cooking A fried noodle product for reheating cooking was selected as a noodle product for reheating cooking and produced as follows.
(1) 100 parts by mass of the powdery and granular material for noodle dough with the formulation shown in Table 5, 1 part by mass of salt, 0.5 parts by mass of brine, and 37 parts by mass of water at a ratio of 1 part by mass, using a horizontal vacuum pin mixer. A dough was prepared by kneading under these conditions. The prepared dough was rolled by a roll-type noodle-making machine and then cut out (cutting blade: Maru No. 20) to produce raw noodles having a noodle diameter of 1.65 mm. The produced raw noodles are steamed, immersed in cold water, cooled to 10° C. or less within 5 minutes, drained, and fried with a predetermined amount of sauce of each example and comparative example shown in Table 5 and semi-cooked. After cooling to 10° C. or less within 5 minutes by immersion in cold water, half-cooked fried noodles containing a predetermined amount of water (A) were obtained. The temperature of the half-cooked fried noodles was measured 5 minutes after the end of half-cooking.
(2) Put 200 g of semi-cooked fried noodles prepared in (1) in a container, and add a predetermined amount of water (B) of each example and comparative example shown in Table 5 above, and seasoning solidified with gelatin The liquid was allowed to stand, covered and stored at 10°C or less to produce a fried noodle product for reheating cooking.
(3) The product obtained in (2) was stored at 10°C or lower for 24 hours, and then heated in a microwave oven at 1500 W for the time shown in Table 4 to cook fried noodles. About the obtained yakisoba, 1. Evaluation was made in the same manner as in (3). In addition, as Reference Example 3, raw noodles prepared in the same manner as in (1) were steamed and fried in the usual manner to obtain yakisoba, which was evaluated. Table 5 shows the evaluation results.

As shown in Table 5, half-cooked noodles were prepared in a step including cooling to 10°C or less within 20 minutes after half-cooking the uncooked noodles, and the water content (A) of the half-cooked noodles and The total amount (A + B) of the amount of water (B) added during reheating cooking is 50 based on the total amount (H + B) of the mass (H) of the semi-cooked noodles and the amount of water (B) added during reheating cooking. ~75% by mass, and the ratio (A:B) of the moisture content (A) of the semi-cooked noodles and the moisture content (B) added during reheating is in the range of 1:0.6 to 2. The designed yakisoba product for reheating cooking of Example 13, when reheated by microwave cooking and eaten, has a texture with hardness in the center like the freshly cooked noodles of Reference Example 3, and viscoelasticity. Noodles with a certain texture and a fresh surface were obtained. On the other hand, the product of Comparative Example 7, in which the amount of water (A) in the semi-cooked noodles is large and the amount of water (B) added during reheating is small, and the ratio (A:B) is 1:0.3, viscoelasticity was high, but the hardness of the center and the freshness of the surface were low.

As described above, by the production method of the present invention, when reheated and eaten, noodles having a texture with a hardness in the center and / or a texture with viscoelasticity like freshly boiled noodles can be obtained. It was suggested that a noodle product for heat cooking can be obtained.

The present invention is not limited to the configurations and examples of the above embodiments, and various modifications are possible within the scope of the gist of the invention.

According to the present invention, there is provided a noodle product for reheating which, when reheated and eaten, provides noodles having a texture with hardness in the center and/or a texture with viscoelasticity like freshly boiled noodles. , can be easily manufactured.

Claims (7)

A method for producing a reheatable noodle product including partially cooked noodles for reheating and eating, the method comprising the steps of:
The total amount (A + B) of the moisture content (A) of the semi-cooked noodles and the moisture content (B) added during reheat cooking is the mass (H) of the semi-cooked noodles and the moisture content added during reheat cooking ( Based on the total amount of B) (H + B), 50 to 75% by weight,
A step of designing the ratio (A:B) of the water content (A) of the semi-cooked noodles and the water content (B) added during reheating to be in the range of 1:0.6 to 2; A step of preparing the semi-cooked noodles so as to satisfy the regulation of the moisture content (A), including a step of cooling the uncooked noodles to 10°C or less within 20 minutes after the noodles are semi-cooked. A method for producing a noodle product for reheating cooking, characterized by: 2. The method of claim 1, wherein said uncooked noodles are prepared from a vacuum kneaded noodle dough. 3. The method for producing a noodle product for reheating cooking according to claim 1 or 2, wherein the uncooked noodles are raw noodles. Manufacture of the noodle product for reheating cooking according to any one of claims 1 to 3, wherein the uncooked noodles are prepared from a noodle dough containing 1 to 20 parts by weight of starch per 100 parts by weight of flour. Method. The method for producing a noodle product for reheating cooking according to any one of claims 1 to 4, comprising the step of accommodating a composition containing the amount of water (B) to be added during reheating cooking together with the semi-cooked noodles. . The method for producing the noodle product for reheating cooking according to any one of claims 1 to 5, wherein the noodle product for reheating cooking is distributed in a refrigerated/chilled zone. A method for producing noodles using the noodle product for reheating cooking produced by the production method according to any one of claims 1 to 6.