JP2023180779A - Agent for preventing looseness of frozen cooked noodles in hot water, and base noodles for frozen cooked noodles, and frozen cooked noodles, each including the same - Google Patents
Agent for preventing looseness of frozen cooked noodles in hot water, and base noodles for frozen cooked noodles, and frozen cooked noodles, each including the same Download PDFInfo
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Abstract
Description
本発明は、冷凍調理麺用湯伸び抑制剤およびそれを用いた冷凍調理麺用麺類および冷凍調理麺に関する。 The present invention relates to a hot water elongation inhibitor for frozen cooked noodles, noodles for frozen cooked noodles using the same, and frozen cooked noodles.
冷凍調理麺は、冷凍された麺類(以下、「冷凍麺類」という)と、冷凍されたつゆまたはスープ(以下、これらを包含して「冷凍スープ」という)と、必要に応じて具材との構成素材が一まとめの状態で包装体(例えば、包装フィルムや包装容器)に収容されたものであり、電子レンジ等で加熱され、その後そのまま喫食可能なものがある。こうした冷凍調理麺は、例えば電子レンジによるマイクロ波の照射によって構成素材自体が加熱され、例えば冷凍スープの解凍による液状化を経て完成される。喫食直前の調理に要する手間が格段に低減し、かつ冷凍を通じた長期間の貯蔵・保管が可能となる点で消費者および製造販売者のいずれにとっても有益な製品である。 Frozen cooked noodles are a combination of frozen noodles (hereinafter referred to as "frozen noodles"), frozen soup or soup (hereinafter referred to as "frozen soup"), and optional ingredients. Some of the constituent materials are packaged together in a package (for example, a packaging film or a packaging container), heated in a microwave oven, etc., and then can be eaten as is. Such frozen cooked noodles are completed by heating the constituent material itself by irradiating microwaves, for example, in a microwave oven, and liquefying it by defrosting frozen soup, for example. This product is beneficial to both consumers and manufacturers in that it significantly reduces the effort required for cooking just before consumption, and allows for long-term storage through freezing.
しかし、従来の冷凍調理麺は、冷凍スープの解凍・加熱によって、麺が煮込まれたような状態にまで軟化し、いわゆる「湯伸び」や「麺太り」を引き起こすことがある。この「湯伸び」や「麺太り」の発生は外観の劣化に加え、食感も著しく低下させるものである。このため、消費者には、冷凍調理麺を美味しく仕上げるために、使用する電子レンジの性能や加熱する冷凍調理麺の量等を考慮して、加熱時間を巧みに調整することが必要であった。 However, with conventional frozen cooked noodles, when the frozen soup is thawed and heated, the noodles soften to the point where they look like they have been stewed, which can lead to so-called ``boiling stretch'' and ``noodle thickening.'' The occurrence of "hot water elongation" and "noodle thickening" not only deteriorates the appearance but also significantly deteriorates the texture. Therefore, in order to make frozen cooked noodles delicious, it was necessary for consumers to skillfully adjust the heating time, taking into consideration the performance of the microwave oven used, the amount of frozen cooked noodles to be heated, etc. .
一方、電子レンジの加熱を考慮して、冷凍麺類の食感改善や湯伸びの抑制のためにいくつかの技術開発が行われている。例えば、特許文献1では、糖質を多く含む麺用粉と食品繊維素材粉とを混捏して麺生地を作製することにより、適度な弾力を有し、湯伸びが改善された電子レンジ用冷凍麺類が提案されている。特許文献2では、茹で麺体食品を流動性食品の冷凍物上に載置し、茹で麺体食品の内部や、上部、下部に小塊状の氷を配置することにより、電子レンジの加熱調理を通じて解凍後の良好な食感を維持した状態にまで十分に解凍できる、冷し麺体食品用の包装冷凍食品が提案されている。特許文献3では、麺の冷凍品、具の冷凍品およびスープの冷凍品を容器に収容する際に所定の空所を設けることにより、電子レンジによる解凍や加熱料理をムラなく行うことができる、容器入り冷凍麺製品が提案されている。 On the other hand, in consideration of microwave heating, several technological developments are being carried out to improve the texture of frozen noodles and suppress the spread of the noodles. For example, in Patent Document 1, by kneading noodle flour containing a large amount of carbohydrates and food fiber material powder to prepare noodle dough, a microwavable freezer with moderate elasticity and improved hot water spreadability is proposed. Noodles are suggested. In Patent Document 2, a boiled noodle food is placed on a frozen fluid food, and ice cubes are placed inside, above, and below the boiled noodle food, and the food is cooked in a microwave oven. A packaged frozen food for chilled noodle food that can be sufficiently thawed to maintain a good texture after thawing has been proposed. Patent Document 3 discloses that by providing a predetermined space when storing frozen noodles, frozen ingredients, and frozen soup in a container, thawing in a microwave oven and cooking can be done evenly. Frozen noodle products in containers have been proposed.
しかし、上記冷凍調理麺の湯伸びは、これら特許文献に記載の技術のみでは未だ十分に解決し得るものではなく、さらなる技術開発が所望されている。 However, the above-mentioned hot water elongation of frozen cooked noodles cannot be sufficiently solved by the techniques described in these patent documents alone, and further technological development is desired.
本発明は、上記問題の解決を課題とするものであり、その目的とするところは、冷凍調理麺を加熱する際の湯伸びを抑制し、加熱後の調理麺に対して良好な食感を与えることができる、冷凍調理麺用湯伸び抑制剤およびそれを用いた冷凍調理麺用麺類および冷凍調理麺を提供することにある。 The present invention aims to solve the above-mentioned problems, and its purpose is to suppress the expansion of hot water when heating frozen cooked noodles and provide a good texture to the cooked noodles after heating. An object of the present invention is to provide a hot water elongation inhibitor for frozen cooked noodles, noodles for frozen cooked noodles using the same, and frozen cooked noodles.
本発明は、難消化性デンプン類を有効成分として含有する、冷凍調理麺用湯伸び抑制剤である。 The present invention is a hot water elongation inhibitor for frozen cooked noodles containing resistant starch as an active ingredient.
1つの実施形態では、本発明の冷凍調理麺用湯伸び抑制剤はさらに、小麦タンパク、小麦タンパク加水分解物、および卵白からなる群から選択される少なくとも1種の助剤成分を含有する。 In one embodiment, the hot water spread inhibitor for frozen cooked noodles of the present invention further contains at least one auxiliary component selected from the group consisting of wheat protein, wheat protein hydrolyzate, and egg white.
本発明はまた、穀類粉および上記冷凍調理麺用湯伸び抑制剤を含有する、冷凍調理麺用麺類である。 The present invention also provides noodles for frozen cooked noodles, which contain grain flour and the above hot water elongation inhibitor for frozen cooked noodles.
本発明はまた、上記冷凍調理麺用麺類および冷凍スープを含む、冷凍調理麺である。 The present invention also provides frozen cooked noodles, including the above frozen cooked noodles and frozen soup.
1つの実施形態では、包装体内で冷凍スープの下に冷凍調理麺用麺類が配置されている。 In one embodiment, the frozen cooked noodles are placed below the frozen soup within the package.
さらなる実施形態では、上記冷凍スープは表面に凹凸を有する1つのブロックから構成されている。 In a further embodiment, the frozen soup is composed of one block having an uneven surface.
さらなる実施形態では、上記冷凍スープは複数のブロックから構成されている。 In a further embodiment, the frozen soup is comprised of multiple blocks.
1つの実施形態では、本発明の冷凍調理麺は電子レンジによる加熱調理のため使用される。 In one embodiment, the frozen cooked noodles of the present invention are used for cooking in a microwave oven.
1つの実施形態では、本発明の冷凍調理麺はボイルによる加熱調理のため使用される。 In one embodiment, the frozen cooked noodles of the present invention are used for cooking by boiling.
本発明によれば、冷凍調理麺を構成する冷凍調理麺用麺類が加熱された際、共存する冷凍スープ等によって所望でない湯伸びの発生から解放される。これにより、得られた調理麺の食感の劣化や麺太りを懸念することなく、それを喫食することができる。 According to the present invention, when noodles for frozen cooked noodles constituting frozen cooked noodles are heated, the occurrence of undesirable elongation of hot water due to coexisting frozen soup etc. can be avoided. Thereby, the prepared noodles can be eaten without worrying about deterioration in texture or fattening of the noodles.
(冷凍調理麺用湯伸び抑制剤)
本発明の冷凍調理麺用湯伸び抑制剤(以下、「湯伸び抑制剤」と略する場合がある)は難消化性デンプン類を含有する。
(Hot water elongation inhibitor for frozen cooked noodles)
The hot water elongation inhibitor for frozen cooked noodles of the present invention (hereinafter sometimes abbreviated as "hot water elongation inhibitor") contains resistant starches.
難消化性デンプン類は、消化酵素の消化作用に抵抗性を有するものであり、健常者の小腸内で消化・吸収されにくいデンプンおよびその部分分解物を総称して言う。本発明において、難消化性デンプン類は当該技術分野において公知のものを使用することができる。 Indigestible starches are those that are resistant to the digestive action of digestive enzymes, and collectively refer to starches and their partial decomposition products that are difficult to digest and absorb in the small intestines of healthy people. In the present invention, resistant starches known in the art can be used.
難消化性デンプン類の例としては、難消化性デンプン、難消化性デキストリン、および還元型難消化性デキストリン、ならびにそれらの組み合わせが挙げられる。 Examples of resistant starches include resistant starch, resistant dextrin, and reduced resistant dextrin, and combinations thereof.
難消化性デンプンは、レジスタントスターチとも呼ばれ、ジャガイモ、タピオカ、トウモロコシ等から得られたデンプンを、デンプン分解酵素(例えばα-アミラーゼ)によって部分的に加水分解して得られるものである。難消化性デキストリンは、デンプンを焙焼し、アミラーゼで加水分解して得られる水溶性の食物繊維である。還元型難消化性デキストリンは、難消化性デキストリンの還元物であり、例えば、焙焼デキストリンを酵素処理して得た難消化性デキストリンを、さらに水素添加によって還元することによって製造され得る。本発明においては、入手が容易であり、麺類への配合によってパサパサした食感や味や風味のクセを与え難い等の理由から難消化性デンプンが好ましい。 Indigestible starch, also called resistant starch, is obtained by partially hydrolyzing starch obtained from potatoes, tapioca, corn, etc. with an amylolytic enzyme (eg, α-amylase). Indigestible dextrin is a water-soluble dietary fiber obtained by roasting starch and hydrolyzing it with amylase. Reduced indigestible dextrin is a reduced product of indigestible dextrin, and can be produced, for example, by further reducing indigestible dextrin obtained by enzymatically treating roasted dextrin by hydrogenation. In the present invention, resistant starch is preferred because it is easily available and does not impart a dry texture, taste or flavor when added to noodles.
難消化性デンプンは、冷凍調理麺を構成する冷凍麺類に対して、冷凍調理麺を電子レンジ等で加熱する際に生じる当該麺類の湯伸びを抑制することができる。ここで、本明細書中に用いられる用語「湯伸び」とは、冷凍調理麺を加熱した際に、その中の冷凍スープが解凍して液状化し、冷凍麺類に過度に浸潤して当該麺類の弾力やコシを喪失させることを言う。さらに本明細書中に用いられる用語「湯伸びの抑制」とは、当該湯伸びを停止または経時的に遅らせることを指して言う。本発明においては、難消化性デンプンによる冷凍麺類の湯伸びを抑制することにより、冷凍調理麺を加熱した後もその中の麺類の弾力やコシが保持される。 Indigestible starch can suppress the expansion of frozen noodles constituting frozen cooked noodles that occurs when the frozen cooked noodles are heated in a microwave oven or the like. Here, the term "hot water elongation" as used in this specification refers to the fact that when frozen cooked noodles are heated, the frozen soup therein thaws and liquefies, excessively infiltrating the frozen noodles and causing the noodles to deteriorate. It refers to the loss of elasticity and firmness. Furthermore, the term "suppression of hot water elongation" used herein refers to stopping or delaying the elongation of hot water over time. In the present invention, by suppressing the spread of frozen noodles in hot water using resistant starch, the elasticity and firmness of the noodles are maintained even after the frozen cooked noodles are heated.
本発明の湯伸び防止剤はまた、上記難消化性デンプン類以外に助剤成分を含有していてもよい。 The hot water spread inhibitor of the present invention may also contain auxiliary components in addition to the above-mentioned resistant starches.
助剤成分は、上記難消化性デンプン類による冷凍調理麺の湯伸びの抑制を増強することができる成分である。助剤成分の例としては、小麦タンパク、小麦タンパク分解物、および卵白、ならびにそれらの組み合わせが挙げられる。ここで、小麦タンパク分解物は、例えば小麦タンパク加水分解物を包含し、その平均分子量は特に限定されない。 The auxiliary agent component is a component that can enhance the suppression of the spread of frozen cooked noodles in hot water by the above-mentioned resistant starches. Examples of auxiliary ingredients include wheat protein, wheat protein decomposition product, and egg white, and combinations thereof. Here, the wheat protein hydrolyzate includes, for example, wheat protein hydrolyzate, and its average molecular weight is not particularly limited.
小麦タンパクから小麦タンパク加水分解物を得る方法としては、例えば、小麦タンパクを酸処理、強アルカリ処理または酵素処理する方法が挙げられる。食用素材に対して通常用いる方法であればよく、酵素処理する方法が好ましい。この酵素処理に用いられ得る酵素としては、例えば、たん白分解酵素(プロテアーゼ)、ペプチド分解酵素(ペプチダーゼ)などが挙げられる。例えば、エンド型プロテアーゼが用いられる。 Examples of methods for obtaining wheat protein hydrolyzate from wheat protein include methods in which wheat protein is treated with an acid, a strong alkali, or an enzyme. Any method commonly used for edible materials may be used, and enzyme treatment is preferred. Examples of enzymes that can be used in this enzymatic treatment include proteolytic enzymes (proteases) and peptide-degrading enzymes (peptidases). For example, endo-type proteases are used.
本発明においては、難消化性デンプン類との組み合わせによって麺生地形成の安定化や製麺の品質向上ができるという理由から、助剤成分として小麦タンパク加水分解物を含有していることが好ましい。 In the present invention, it is preferable to contain a wheat protein hydrolyzate as an auxiliary component because the combination with resistant starches can stabilize the formation of noodle dough and improve the quality of noodle production.
本発明の冷凍調理麺用湯伸び抑制剤における助剤成分の含有量は特に限定されず、例えば難消化性デンプン類の使用質量に基づいて適切な量が当業者によって適宜選択され得る。 The content of the auxiliary component in the hot water elongation inhibitor for frozen cooked noodles of the present invention is not particularly limited, and an appropriate amount can be appropriately selected by those skilled in the art based on, for example, the amount of resistant starch used.
本発明の冷凍調理麺用湯伸び抑制剤はまた、必要に応じてその他の成分を含有していてもよい。他の成分の例としては、必ずしも限定されないが、日持ち向上剤、pH調整剤、食感改良剤、乳化剤、ゲル化剤、保存料、増粘剤、安定剤、甘味料、発色剤、着色料、調味料、酸化防止剤、糖類、および加工用助剤、ならびにそれらの組み合わせが挙げられる。これら他の成分のより具体的な例としては、必ずしも限定されないが、加工デンプン、乾燥卵白、アルギン酸プロピレングリコールエステル、アルコール製剤、かんすい、酢酸、クエン酸、リンゴ酸、アジピン酸、焼成カルシウム、増粘多糖類(例えば、キサンタンガム、グァーガム、ペクチン、カラギナン)、乳酸カルシウム、乳化油脂、クチナシ色素、カロチノイド色素、食塩、アスパラギン酸、グリシン、プロピレングリコール、マルトース、トレハロースなどが挙げられる。 The hot water elongation inhibitor for frozen cooked noodles of the present invention may also contain other components as necessary. Examples of other ingredients include, but are not limited to, shelf life improvers, pH adjusters, texture improvers, emulsifiers, gelling agents, preservatives, thickeners, stabilizers, sweeteners, coloring agents, and coloring agents. , flavorings, antioxidants, sugars, and processing aids, and combinations thereof. More specific examples of these other ingredients include, but are not necessarily limited to, modified starch, dried egg white, alginate propylene glycol ester, alcohol preparation, kansui, acetic acid, citric acid, malic acid, adipic acid, calcined calcium, thickener Examples include polysaccharides (for example, xanthan gum, guar gum, pectin, carrageenan), calcium lactate, emulsified oil, gardenia pigment, carotenoid pigment, salt, aspartic acid, glycine, propylene glycol, maltose, trehalose, and the like.
他の成分の含有量は、上記難消化性デンプン類および必要に応じて含有される助剤成分による効果を低下させない範囲で当業者によって適宜選択され得る。 The contents of other components can be appropriately selected by those skilled in the art within a range that does not reduce the effects of the above-mentioned resistant starches and optionally contained auxiliary components.
本発明の冷凍調理麺用湯伸び抑止剤は、上記難消化性デンプン類、ならびに必要に応じて含有される助剤成分および他の成分が予め一緒に混合された製剤組成物の形態を有していてもよく、あるいは上記難消化性デンプン類、ならびに必要に応じて含有される助剤成分および他の成分の一部または全部がそれぞれ小分けされ、使用時に混合する製剤キットの形態を有していてもよい。 The hot water spread inhibitor for frozen cooked noodles of the present invention has the form of a pharmaceutical composition in which the above-mentioned resistant starch, auxiliary ingredients and other ingredients contained as necessary are mixed together in advance. Alternatively, the above-mentioned resistant starches, as well as some or all of the auxiliary ingredients and other ingredients contained as necessary, are each divided into small portions and are in the form of a preparation kit that is mixed at the time of use. It's okay.
本発明の冷凍調理麺用湯伸び抑止剤は、種々の冷凍調理麺の製造のために使用される。使用可能な冷凍調理麺は、例えば、うどん、蕎麦、中華麺、パスタ(例えば、ロングパスタ、ショートパスタ、ラビオリ、ラザニア、ニョッキ等を包含する)、きしめん、ほうとう、ひやむぎ、素麺、沖縄そば、葛切り、ビーフン、フォー、糸こんにゃく、しらたき、春雨などの麺から構成される冷凍調理麺用麺類とそれらに対応する冷凍スープとの組み合わせを包含する。 The hot water spread inhibitor for frozen cooked noodles of the present invention is used for producing various frozen cooked noodles. Usable frozen cooked noodles include, for example, udon, soba, Chinese noodles, pasta (including long pasta, short pasta, ravioli, lasagna, gnocchi, etc.), kishimen, hoto, hiyamugi, somen, Okinawa soba, and kudzu. This includes combinations of frozen cooked noodles consisting of noodles such as rice noodles, rice noodles, pho, konnyaku, shirataki, vermicelli, and the corresponding frozen soups.
本発明の冷凍調理麺用湯伸び抑止剤は、冷凍調理麺を加熱する際のその中の冷凍調理麺用麺類の湯伸びを効果的に抑制することができる。これにより、麺類の弾力およびコシが保持された調理麺類を簡便な調理を通じて提供することができる。 The agent for suppressing the spread of frozen cooked noodles in hot water of the present invention can effectively suppress the spread of frozen cooked noodles in hot water when the frozen cooked noodles are heated. Thereby, cooked noodles that retain their elasticity and body can be provided through simple cooking.
(冷凍調理麺用麺類)
本発明の冷凍調理麺用麺類は、穀粉類および上記冷凍調理麺用湯伸び抑制剤を含有する。
(Noodles for frozen cooked noodles)
The noodles for frozen cooked noodles of the present invention contain grain flour and the above hot water elongation inhibitor for frozen cooked noodles.
穀粉類は、通常麺生地の作製のための麺類素材として使用されるものであり、例えば、小麦粉、蕎麦粉、米粉、および豆粉、ならびにそれらの組み合わせが挙げられる。 Grain flours are commonly used as noodle materials for making noodle dough, and include, for example, wheat flour, buckwheat flour, rice flour, bean flour, and combinations thereof.
冷凍調理麺用湯伸び抑制剤は、穀粉類100質量部に対して、好ましくは4質量部~49質量部、より好ましくは15質量部~39質量部の量が当該穀粉類に対して添加される。穀粉類100質量部に対して、冷凍調理麺用湯伸び抑制剤の添加量が4質量部を下回ると、得られる冷凍調理麺用麺類は、冷凍調理麺に使用された際に、当該麺類が湯伸びして満足すべき粘りと弾力性に伴うコシとを有さないことがある。冷凍調理麺用湯伸び抑制剤の添加量が49質量部を上回ると、難消化性デンプン過多に伴う当該麺類が煮崩れして、満足すべき粘りと弾力性に伴うコシとを有さないことがある。 The hot water elongation inhibitor for frozen cooked noodles is preferably added to the flour in an amount of 4 parts by mass to 49 parts by mass, more preferably 15 parts by mass to 39 parts by mass, per 100 parts by mass of the flour. Ru. When the amount of the hot water elongation inhibitor for frozen cooked noodles added is less than 4 parts by mass with respect to 100 parts by mass of grain flour, the noodles for frozen cooked noodles obtained when used in the frozen cooked noodles are It may spread out in hot water and may not have satisfactory stickiness and firmness associated with elasticity. If the added amount of the hot water elongation inhibitor for frozen cooked noodles exceeds 49 parts by mass, the noodles will fall apart due to excessive resistant starch and will not have satisfactory stickiness and firmness associated with elasticity. There is.
本発明の冷凍調理麺用麺類はまた、上記穀粉類および冷凍調理麺用湯伸び抑制剤のつなぎとして機能し得る水を含有する。このような水は、例えば、水道水、ミネラル水、イオン交換水、純水の他、食品工業一般に使用され得る植物および/または動物のから得られた抽出物を含有する水溶液(例えば、だし汁)のような形態で含有されていてもよい。冷凍調理麺用麺類における水の含有量は特に限定されず、当業者によって適切な量が選択され得る。 The noodles for frozen cooked noodles of the present invention also contain water that can function as a binder for the grain flour and the hot water elongation inhibitor for frozen cooked noodles. Such water includes, for example, tap water, mineral water, ion exchange water, pure water, as well as aqueous solutions containing extracts obtained from plants and/or animals that can be used in the food industry in general (e.g. stock). It may be contained in the form of The content of water in the noodles for frozen cooked noodles is not particularly limited, and an appropriate amount can be selected by those skilled in the art.
さらに、本発明の冷凍調理麺用麺類は、冷凍調理麺に通常含まれ得る他の素材を含有していてもよい。このような他の素材の例としては、食塩、食用油脂(例えばオリーブ油、サラダ脂、コーン油、大豆油、ごま油、米油、ベニバナ油、エゴマ油、アマニ油、魚油、ラード、ヘット、鶏油、および乳脂、ならびにそれらの組み合わせ)、加工デンプン、乾燥卵白、アルギン酸プロピレングリコールエステル、アルコール製剤、かんすい、酢酸、クエン酸、リンゴ酸、アジピン酸、焼成カルシウム、増粘多糖類、乳酸カルシウム、乳化油脂、クチナシ色素、カロチノイド色素、食塩、アスパラギン酸、グリシン、プロピレングリコールなどが挙げられる。冷凍調理麺用麺類に含まれ得る他の素材の含有量もまた特に限定されず、当業者によって適切な量が選択され得る。 Furthermore, the noodles for frozen cooked noodles of the present invention may contain other materials that can normally be included in frozen cooked noodles. Examples of such other materials include salt, edible fats and oils (e.g. olive oil, salad fat, corn oil, soybean oil, sesame oil, rice oil, safflower oil, perilla oil, linseed oil, fish oil, lard, het oil, chicken oil) , and milk fat, and combinations thereof), modified starch, dried egg white, alginate propylene glycol ester, alcohol preparation, kansui, acetic acid, citric acid, malic acid, adipic acid, calcined calcium, polysaccharide thickener, calcium lactate, emulsified oil and fat. , gardenia pigment, carotenoid pigment, salt, aspartic acid, glycine, propylene glycol, etc. The contents of other materials that may be included in the noodles for frozen cooked noodles are also not particularly limited, and appropriate amounts can be selected by those skilled in the art.
冷凍調理麺用麺類の作製にあたり、穀粉類、冷凍調理麺用湯伸び抑制剤および水、ならびに必要に応じて含まれ得る他の素材は、例えば市販の製麺機やミキサーを用いて混合されてもよい。これらの素材成分は適度に混捏することにより、最終的に得られる麺類に対して弾力性およびコシなどの所定の食感を提供できる。 In producing noodles for frozen cooked noodles, grain flour, hot water elongation inhibitor for frozen cooked noodles, water, and other materials that may be included as necessary are mixed using, for example, a commercially available noodle making machine or mixer. Good too. By appropriately kneading these raw materials, the final noodles can be provided with a desired texture such as elasticity and chewiness.
本発明の冷凍調理麺用麺類は、上記素材成分の混捏により得られた麺生地を細長く成形してカットし、その後所定温度下での加熱処理(例えば、茹で、蒸し、または焼き、あるいはそれらの組み合わせ)を行うか、あるいは、これらの加熱処理に加えて、またはこれらの加熱処理を行うことなく、マイクロ波を照射して加熱することにより作製される。本発明の冷凍調理麺用麺類はまた、加熱後、好ましくは-18℃以下、より好ましくは-40℃~-30℃の環境下に晒して急速冷凍することにより冷凍麺類の形態に仕上げたものであってもよい。 The noodles for frozen cooked noodles of the present invention are produced by forming the noodle dough obtained by kneading the above-mentioned raw materials into long and thin strips, cutting them into long strips, and then subjecting them to heat treatment at a predetermined temperature (for example, boiling, steaming, baking, or any of these methods). combination), or by irradiating microwaves and heating in addition to or without these heat treatments. The noodles for frozen cooked noodles of the present invention can also be heated and then exposed to an environment of preferably -18°C or lower, more preferably -40°C to -30°C, and quickly frozen, thereby finishing in the form of frozen noodles. It may be.
本発明の冷凍調理麺用麺類が冷凍麺類の形態となるように加工された場合、得られた冷凍麺類は、その本質を保持するためにその後も冷凍下(好ましくは-18℃以下、より好ましくは-25℃~-20℃の環境下)に貯蔵することが好ましい。また、他の場所への輸送が必要な場合も同様の冷凍下の状態が保持されることが好ましい。 When the noodles for frozen cooked noodles of the present invention are processed to be in the form of frozen noodles, the obtained frozen noodles can be kept frozen (preferably at -18°C or lower, more preferably at -18°C or below) in order to retain their essence. is preferably stored in an environment of -25°C to -20°C). Furthermore, it is preferable that the same frozen state be maintained even when transportation to another location is required.
(冷凍調理類)
本発明の冷凍調理麺は、上記冷凍調理麺用麺類および冷凍スープを含む。
(Frozen dishes)
The frozen cooked noodles of the present invention include the above noodles for frozen cooked noodles and frozen soup.
冷凍スープは、冷凍調理麺を加熱した際に液状化して、得られる調理麺(完成品)の例えば、スープ、つゆ、だし汁、ソース類(例えばパスタソース)、カレールー等となるものであり、水の添加による希釈を行うことなく、そのまま使用する(食する)ことのできる非濃縮液の冷凍品である。冷凍スープは、内容物として含まれる水分が完全に凍結して固形の形状を保持するように調製されたものであってもよく、あるいは内容物にゼラチンまたは寒天を添加して、少なくとも常温では固形の形態を保持することができるものを冷凍したものであってもよい。いずれの場合、冷凍スープは調理のために行われる加熱を通じて液状化することができる。 Frozen soup is a product that liquefies frozen cooked noodles when heated, resulting in cooked noodles (finished products) such as soup, soup, stock, sauces (for example, pasta sauce), curry roux, etc. It is a non-concentrated frozen product that can be used (edible) as is without dilution by adding. Frozen soups may be prepared so that the water content is completely frozen and retains a solid shape, or gelatin or agar may be added to the content so that the soup remains solid at least at room temperature. Frozen products that can maintain their shape may also be used. In either case, frozen soup can be liquefied through the heating performed for cooking.
本発明の冷凍調理麺はまた、上記冷凍調理麺用麺類および冷凍スープ以外の具材を含んでいてもよい。具材は、特に限定されないが、例えば、焼き豚、チャーシュー、メンマ、味付けメンマ、薬味、紅ショウガ、煮揚げ(きつねあげ)、茹で卵、味付け卵、海草製品(例えば乾燥わかめ、海苔)、きくらげ、かまぼこ、鳴門巻き、野菜類(例えば、ネギ、もやし、キャベツ、白菜、人参)、天ぷら(例えば、海老天、鶏天、ちくわ天、ゴボウ天)が挙げられる。具材は別途調理して所定の味付けが行われたものであってもよい。さらに、これらの具材もまた急速冷凍されたものであることが好ましい。 The frozen cooked noodles of the present invention may also contain ingredients other than the above noodles for frozen cooked noodles and frozen soup. Ingredients are not particularly limited, but include, for example, grilled pork, chashu pork, menma, seasoned menma, condiments, red ginger, fried chicken (fried foxtail), boiled eggs, seasoned eggs, seaweed products (for example, dried seaweed, seaweed), wood ear mushrooms, Examples include kamaboko, naruto-maki, vegetables (e.g. green onions, bean sprouts, cabbage, Chinese cabbage, carrots), and tempura (e.g. shrimp tempura, chicken tempura, chikuwa tempura, burdock tempura). The ingredients may be prepared separately and seasoned with a predetermined flavor. Furthermore, it is preferable that these ingredients are also quickly frozen.
本発明の冷凍調理麺では、後述の加熱を一層効率的に行うために包装体の中で冷凍スープの下に冷凍調理麺用麺類が配置されていることが好ましい。このような配置下にて冷凍スープが加熱により解凍すると、液状化したスープは流下して、下方に位置する冷凍調理麺用麺類と接触して当該冷凍調理麺用麺類の解凍を一層促すとともに、冷凍調理麺用麺類に液状化したスープが混じりやすい状態が構築され、調理ムラによる味のバラツキの発生を抑えることができる。 In the frozen cooked noodles of the present invention, it is preferable that the noodles for frozen cooked noodles are placed below the frozen soup in the package in order to perform the heating described later more efficiently. When the frozen soup is thawed by heating under such an arrangement, the liquefied soup flows down and comes into contact with the noodles for the frozen cooked noodles located below, further promoting the thawing of the noodles for the frozen cooked noodles, A condition is established in which the liquefied soup is easily mixed into the noodles for frozen cooked noodles, and the occurrence of variations in taste due to uneven cooking can be suppressed.
以下、本発明の冷凍調理麺を添付の図面を参照して説明する。なお、以下のすべての図面に共通して同様の参照番号を付した構成は、他の図面に示したものと同様である。 Hereinafter, the frozen cooked noodles of the present invention will be explained with reference to the attached drawings. It should be noted that structures that are given the same reference numerals in all the drawings below are the same as those shown in other drawings.
図1は、包装体に包装カップを用いる場合の本発明の冷凍調理麺の一例を示す模式断面図である。 FIG. 1 is a schematic cross-sectional view showing an example of frozen cooked noodles of the present invention when a packaging cup is used as the packaging body.
図1に示す実施形態では、本発明の冷凍調理麺100は、冷凍調理麺用麺類102および冷凍スープ104が包装カップ106内に収容されている。また、上記のように冷凍スープ104の下に冷凍調理麺用麺類102が配置されている。ここで、図1の冷凍調理麺100では、冷凍スープ104が表面に凹凸を有する1つのブロックから構成されている。冷凍スープ104の表面にこのような凹凸があることにより、冷凍スープ104全体の表面積は凹凸がない場合と比較して大きくなる。その結果、冷凍調理麺100を電子レンジで加熱する際に、冷凍スープ104は電子レンジから照射されるマイクロ波の影響を一層受け易くなり、より短い時間で解凍かつ加熱することができる。また、これにより冷凍調理麺用麺類102の加熱時間も短縮されるので、加熱後の調理麺が湯伸びする可能性を一層排除することができる。
In the embodiment shown in FIG. 1, in the frozen cooked
なお、上記の電子レンジによる加熱調理において、電子レンジは市販のもの(例えば、500Wまたは600W)を使用することができる。調理時間は特に限定されず、冷凍調理麺100の種類、図示しない具材の有無、加熱調理前の自然解凍の有無等によって製造販売者が目安となる加熱時間を予め設定してもよく、消費者がさらに任意の加熱時間を設定してもよい。
In addition, in the above-mentioned cooking using a microwave oven, a commercially available microwave oven (for example, 500W or 600W) can be used. The cooking time is not particularly limited, and the manufacturer may preset the heating time as a guide depending on the type of frozen cooked
図2は、包装体に包装カップを用いる場合の本発明の冷凍調理麺の他の例を示す模式断面図である。 FIG. 2 is a schematic cross-sectional view showing another example of the frozen cooked noodles of the present invention in which a packaging cup is used as the packaging body.
図2に示す実施形態では、本発明の冷凍調理麺200は、冷凍調理麺用麺類102および冷凍スープ204が包装カップ106内に収容されている。また、上記のように冷凍スープ204の下に冷凍調理麺用麺類102が配置されている。ここで、図2の冷凍調理麺200では、冷凍スープ204が表面に複数のブロックから構成されている。冷凍スープ204が複数のブロックで構成されていることにより、冷凍スープ204全体の表面積は単一の(凹凸がない)ブロックと比較して大きくなる。その結果、冷凍調理麺200を電子レンジで加熱する際に、冷凍スープ204は電子レンジから照射されるマイクロ波の影響を一層受け易くなり、より短い時間で解凍かつ加熱することができる。また、これにより冷凍調理麺用麺類102の加熱時間も短縮されるので、加熱後の調理麺が湯伸びする可能性を一層排除することができる。
In the embodiment shown in FIG. 2, frozen cooked
図1および2のいずれに示す実施形態においても、加熱により冷凍スープが解凍され、液状化した後も喫食に適した温度に達するまで加熱が継続される。そして、最終的に、図3に示すように調理麺300が完成する。調理麺300では、冷凍スープが液状化したスープ320と解凍されかつ適温に達した麺類310が包装カップ106内に収容されている。消費者は、必要に応じてはし306などを使って麺類310をほぐしつつ、そのまま喫食することができる。
In both embodiments shown in FIGS. 1 and 2, even after the frozen soup is thawed and liquefied by heating, heating is continued until it reaches a temperature suitable for eating. Finally, cooked
本発明の冷凍調理麺について、上記のように電子レンジによる加熱調理を行う場合について説明したが、本発明はこれに限定されない。例えば、ボイルにより加熱調理が行われてもよい。 Although the case where the frozen cooked noodles of the present invention are heated in a microwave oven as described above has been described, the present invention is not limited thereto. For example, cooking may be performed by boiling.
図4は、包装体に包装ラミネート袋を用いる場合の本発明の冷凍調理麺の一例を示す模式断面図である。 FIG. 4 is a schematic cross-sectional view showing an example of frozen cooked noodles of the present invention when a packaging laminated bag is used as the packaging body.
図4に示す実施形態では、本発明の冷凍調理麺400は、冷凍調理麺用麺類102および冷凍スープ404が包装ラミネート袋406内に収容されている。また、上記のように冷凍スープ404の下に冷凍調理麺用麺類102が配置されている。なお、図4の冷凍調理麺400では、冷凍スープ404が表面に複数のブロックから構成されているが、冷必ずしもこの形態に限定されない。例えば、表面に凹凸が設けられた1つのブロックから構成されていてもよい。
In the embodiment shown in FIG. 4, frozen cooked
図4に示す冷凍調理麺400は、沸騰水が入った鍋の中に、包装ラミネート袋406毎静かに入れ所定時間をかけてボイルすることにより加熱調理可能である。この加熱によって冷凍スープは解凍され、液状化した後も喫食に適した温度に達するまで加熱が継続される。これにより調理麺が完成する。喫食は、例えば、包装ラミネート袋400を開封し、内容物である調理麺を所定の食器に移して行われる。
The frozen cooked
図1~図4に示す実施形態では、冷凍スープを解凍して液状のスープが得られ、その中に解凍した麺類が収容されている例について説明したが、本発明はこの形態に必ずしも限定されない。例えば、冷凍スープがパスタソースである場合、解凍して液状になった後はパスタソースとして解凍した麺類に絡めることにより、いわゆる汁なしのパスタとして喫食することもできる。 In the embodiments shown in FIGS. 1 to 4, an example has been described in which frozen soup is thawed to obtain liquid soup, and thawed noodles are stored therein, but the present invention is not necessarily limited to this form. . For example, if the frozen soup is pasta sauce, it can be thawed to become liquid and then mixed with thawed noodles as pasta sauce to be eaten as so-called pasta without soup.
以下、実施例により本発明を詳述する。ただし、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 explained in detail with reference to Examples. However, the present invention is not limited to these.
(実施例1:湯伸び抑制剤(E1)および冷凍調理麺(RE1)の作製)
(1)湯伸び抑制剤(E1)の作製
難消化性デンプン(松谷化学工業株式会社製パインスターチRT)3質量部と、小麦タンパク(奥野製薬工業株式会社製プロフェクトP)1質量部、小麦タンパク加水分解物(奥野製薬工業株式会社製プロフェクトPEPS)1質量部および卵白粉末(キユーピータマゴ株式会社製乾燥卵白MタイプNO.200)2質量部を混合して、湯伸び抑制剤(E1)を作製した。
(Example 1: Production of hot water elongation inhibitor (E1) and frozen cooked noodles (RE1))
(1) Preparation of hot water elongation inhibitor (E1) 3 parts by mass of resistant starch (Pine Starch RT manufactured by Matsutani Chemical Co., Ltd.), 1 part by mass of wheat protein (Profect P manufactured by Okuno Pharmaceutical Co., Ltd.), wheat protein A hot water elongation inhibitor (E1) was prepared by mixing 1 part by mass of a hydrolyzate (Profect PEPS manufactured by Okuno Pharmaceutical Co., Ltd.) and 2 parts by mass of egg white powder (dried egg white M type NO. 200 manufactured by Kewpie Egg Co., Ltd.). did.
(2)冷凍中華麺の作製
小麦粉(日本製粉株式会社製特ことぶき)92質量部、加工デンプン(松谷化学工業株式会社製あさがお)5質量部、および上記湯伸び抑制剤(E1)7質量部ポリ袋内で予め混合し、万能ミキサー(株式会社品川工業所製5DM型)中で撹拌かつ混合しながら、水36質量部、かん粉(炭酸ナトリウム:炭酸カリウム=40:60(質量比))1.5質量部および食塩1質量部を含む水溶液を徐々に投入して常圧で8分間混合し、そぼろ状の麺生地を得た。
(2) Preparation of frozen Chinese noodles 92 parts by mass of wheat flour (Tokukotobuki manufactured by Nippon Flour Mills Co., Ltd.), 5 parts by mass of modified starch (Asagao manufactured by Matsutani Chemical Industry Co., Ltd.), and 7 parts by mass of the above-mentioned hot water elongation inhibitor (E1) Mix in advance in a bag, and while stirring and mixing in an all-purpose mixer (Model 5DM manufactured by Shinagawa Kogyo Co., Ltd.), add 36 parts by mass of water, 1 part of corn flour (sodium carbonate:potassium carbonate = 40:60 (mass ratio)) An aqueous solution containing 0.5 parts by mass and 1 part by mass of common salt was gradually added and mixed at normal pressure for 8 minutes to obtain crumbly noodle dough.
次いで、この麺生地をロール式製麺機(株式会社福田麺機製)により帯状の生地に製麺し、室温で1時間熟成させた。熟成後、厚さ1.25mmになるまで圧延し、切刃24番角刃を用いて切断して生中華麺を得た。この生中華麺を熱湯で20秒間茹で処理を行い、水道水で30秒間洗った後、約5℃の水に30秒間浸漬して、茹で中華麺を得た。 Next, this noodle dough was made into a belt-shaped dough using a roll-type noodle making machine (manufactured by Fukuda Menki Co., Ltd.), and was aged at room temperature for 1 hour. After ripening, the noodles were rolled to a thickness of 1.25 mm and cut using a No. 24 square cutting blade to obtain raw Chinese noodles. The raw Chinese noodles were boiled in boiling water for 20 seconds, washed with tap water for 30 seconds, and then immersed in water at about 5° C. for 30 seconds to obtain boiled Chinese noodles.
得られた茹で中華麺150gを急速冷凍用の円形容器内(下部直径9cm、上部直径14cm、および高さ3cm)に均一に敷き詰め、-40℃にて急速冷凍することにより冷凍中華麺を得た。 Frozen Chinese noodles were obtained by spreading 150 g of the obtained boiled Chinese noodles evenly in a circular container for quick freezing (lower diameter 9 cm, upper diameter 14 cm, and height 3 cm) and quickly freezing at -40 ° C. .
(3)冷凍非濃縮スープの作製
市販のとんこつ醤油味濃縮スープ(株式会社フードリエ製麺好亭とんこつ醤油味)41gに対して水250gを加えて非濃縮スープを得た。この非濃縮スープを、1個当たりの型枠サイズが縦3cm、横3.5cmおよび高さ2cmであり、合計12個の型枠を有するシリコーン製の製氷皿にも分注し、-40℃で急速冷凍した後、製氷皿から取り出して、複数のブロック状の非濃縮スープ(a)を得た。ブロック1個当たりの冷凍非濃縮スープの質量は約24gであり、本実施例において総数12個を作製した。
(3) Preparation of frozen non-concentrated soup A non-concentrated soup was obtained by adding 250 g of water to 41 g of a commercially available tonkotsu soy sauce-flavored concentrated soup (Foodlier Seimen Koutei Co., Ltd. Tonkotsu Soy Sauce Flavor). This non-concentrated soup was also dispensed into silicone ice cube trays each having a mold size of 3 cm in length, 3.5 cm in width and 2 cm in height, with a total of 12 molds, and heated to -40°C. After rapid freezing, the soup was taken out from the ice cube tray to obtain a plurality of blocks of non-concentrated soup (a). The mass of frozen non-concentrated soup per block was about 24 g, and a total of 12 blocks were produced in this example.
また、上記非濃縮スープを、1個当たりの型枠サイズが縦1cm、横1cmおよび高さ1cmであり、合計160個の型枠を有するシリコーン製の製氷皿に分注し、-40℃で急速冷凍した後、製氷皿から取り出して、複数のブロック状の冷凍非濃縮スープ(b)を得た。ブロック1個当たりの冷凍非濃縮スープの質量は約1.3gであり、本実施例において総数223個を作製した。 In addition, the above-mentioned non-concentrated soup was dispensed into silicone ice cube trays each having a mold size of 1 cm in length, 1 cm in width, and 1 cm in height, with a total of 160 molds, and heated at -40°C. After rapid freezing, the soup was taken out from the ice cube tray to obtain a plurality of blocks of frozen non-concentrated soup (b). The mass of frozen non-concentrated soup per block was about 1.3 g, and a total of 223 blocks were produced in this example.
(4)冷凍具材の作製
市販の麺用の焼き豚(株式会社フードリエ製麺好亭大判厚切叉焼)20gをアルミトレーに載せて、-40℃で急速冷凍して冷凍具材を得た。
(4) Preparation of frozen ingredients 20g of commercially available grilled pork for noodles (Foudlier Seimenkotei Co., Ltd. large-sized thick-cut chargrilled pork) was placed on an aluminum tray and quickly frozen at -40°C to obtain frozen ingredients. .
(5)冷凍調理麺(RE1)の作製
上記で作製した、冷凍中華麺の上部に、上記で作製したブロック状の冷凍非濃縮スープ(a)(12個;1個当たり約24g)、および冷凍具材をそれぞれ配置することにより、冷凍調理麺(RE1)を得た。この冷凍調理麺(RE1)を、使用まで-20℃の冷凍庫で保管した。得られた冷凍調理麺(RE1)の組成を表1に示す。
(5) Preparation of frozen cooked noodles (RE1) On top of the frozen Chinese noodles prepared above, the frozen non-concentrated soup (a) (12 pieces; about 24 g per piece) prepared above and the frozen By arranging the ingredients, frozen cooked noodles (RE1) were obtained. The frozen cooked noodles (RE1) were stored in a -20°C freezer until use. Table 1 shows the composition of the obtained frozen cooked noodles (RE1).
(実施例2~7:湯伸び抑制剤(E2)~(E7)および冷凍調理麺(RE2)~(RE7)の作製)
難消化性デンプンの配合量を表1に記載のように変更したこと以外は実施例1と同様にして湯伸び抑制剤(E2)~(E7)をそれぞれ作製した。さらに、これら湯伸び抑制剤(E2)~(E7)を用い、小麦粉の配合量を表1に記載のように変更したこと以外は実施例1と同様にして冷凍中華麺を作製し、これらの冷凍中華麺を用いたこと以外は実施例1と同様にして冷凍調理麺(RE2)~(RE7)を作製した。これら冷凍調理麺(RE2)~(RE7)を、使用まで-20℃の冷凍庫で保管した。得られた冷凍調理麺(RE2)~(RE7)の組成を表1に示す。
(Examples 2 to 7: Production of hot water spread inhibitors (E2) to (E7) and frozen cooked noodles (RE2) to (RE7))
Hot water elongation inhibitors (E2) to (E7) were prepared in the same manner as in Example 1, except that the amount of resistant starch was changed as shown in Table 1. Furthermore, frozen Chinese noodles were prepared in the same manner as in Example 1 except that these hot water spread inhibitors (E2) to (E7) were used and the amount of flour was changed as shown in Table 1. Frozen cooked noodles (RE2) to (RE7) were produced in the same manner as in Example 1 except that frozen Chinese noodles were used. These frozen cooked noodles (RE2) to (RE7) were stored in a -20°C freezer until use. The compositions of the obtained frozen cooked noodles (RE2) to (RE7) are shown in Table 1.
(比較例1:冷凍調理麺(RC1)の作製)
湯伸び抑制剤を添加せず、小麦粉の配合量を表1に記載のように変更したこと以外は実施例1と同様にして冷凍中華麺を作製し、この冷凍中華麺を用いたこと以外は実施例1と同様にして冷凍調理麺(RC1)を作製した。冷凍調理麺(RC1)を、使用まで-20℃の冷凍庫で保管した。得られた冷凍調理麺(RC1)の組成を表1に示す。
(Comparative Example 1: Production of frozen cooked noodles (RC1))
Frozen Chinese noodles were prepared in the same manner as in Example 1, except that no hot water spread inhibitor was added and the amount of flour was changed as shown in Table 1, and this frozen Chinese noodles were used. Frozen cooked noodles (RC1) were produced in the same manner as in Example 1. The frozen cooked noodles (RC1) were stored in a -20°C freezer until use. Table 1 shows the composition of the obtained frozen cooked noodles (RC1).
(比較例2:湯伸び抑制剤(C2)および冷凍調理麺(RC2)の作製)
難消化性デンプンを配合させなかったこと以外は実施例1と同様にして湯伸び抑制剤(C2)を作製した。さらに、この湯伸び抑制剤(C2)を用い、小麦粉の配合量を表1に記載のように変更したこと以外は実施例1と同様にして冷凍中華麺を作製し、この冷凍中華麺を用いたこと以外は実施例1と同様にして冷凍調理麺(RC2)を作製した。この冷凍調理麺(RC2)を、使用まで-20℃の冷凍庫で保管した。得られた冷凍調理麺(RC2)の組成を表1に示す。
(Comparative Example 2: Production of hot water spread inhibitor (C2) and frozen cooked noodles (RC2))
A hot water elongation inhibitor (C2) was produced in the same manner as in Example 1 except that resistant starch was not blended. Furthermore, frozen Chinese noodles were prepared in the same manner as in Example 1 except that the hot water spread inhibitor (C2) was used and the amount of flour was changed as shown in Table 1. Frozen cooked noodles (RC2) were produced in the same manner as in Example 1 except for the above. The frozen cooked noodles (RC2) were stored in a -20°C freezer until use. Table 1 shows the composition of the obtained frozen cooked noodles (RC2).
(参考例1~5:電子レンジによる加熱調理時間の設定)
上記実施例および比較例で作製した冷凍調理麺(RE1)~(RE7)、(RC1)および(RC2)の評価を行う前に、これら冷凍調理麺の電子レンジによる適切な加熱調理時間を把握するために、予備試験として以下の加熱試験を行った。
(Reference examples 1 to 5: Setting cooking time using microwave oven)
Before evaluating the frozen cooked noodles (RE1) to (RE7), (RC1), and (RC2) produced in the above Examples and Comparative Examples, it is necessary to understand the appropriate cooking time in the microwave for these frozen cooked noodles. Therefore, the following heating test was conducted as a preliminary test.
市販の耐熱性のどんぶり容器(株式会社パックスタイル製丼YS3)に、比較例1で得られた冷凍調理麺(RC1)を、当該冷凍調理麺(RC1)の冷凍中華麺が底側に配置されるように入れ、上記どんぶり容器に付属の蓋をして、600Wの家庭用電子レンジ(東芝ホームアプライアンス株式会社製型番ER-F7)内にて6分30秒(参考例1)から、30秒毎に加熱調理時間を増やして8分30秒(参考例5)までの範囲で加熱して、解凍して得られるスープの品温の変化を、デジタル式芯温計(株式会社熱研製SN-3000)を用いて測定した。その後スープを喫食して感想を記録した。結果を表2に示す。 The frozen cooked noodles (RC1) obtained in Comparative Example 1 were placed in a commercially available heat-resistant bowl container (Donburi YS3 manufactured by Pack Style Co., Ltd.), with the frozen Chinese noodles of the frozen cooked noodles (RC1) placed on the bottom side. Put the lid on the bowl container and heat it in a 600W home microwave oven (model number ER-F7 manufactured by Toshiba Home Appliances) for 6 minutes and 30 seconds (Reference Example 1) for 30 seconds. The temperature of the soup obtained by heating it up to 8 minutes and 30 seconds (Reference Example 5) by increasing the cooking time each time it is thawed is measured using a digital core thermometer (SN- 3000). Afterwards, they ate the soup and recorded their impressions. The results are shown in Table 2.
表2に示すように、600W、8分(参考例4)の加熱処理にて、直後のスープの品温は94.3℃を示し、良好な熱さであった。これに対し、600W、8分30秒(参考例5)の加熱処理では、品温97.4℃を示したが、スープの噴きこぼれが認められた。したがって、以後の食感評価については、600Wの電子レンジにて8分間の加熱調理時間を採用することにした。 As shown in Table 2, the temperature of the soup immediately after the heat treatment at 600 W for 8 minutes (Reference Example 4) was 94.3° C., which was a good heat. On the other hand, in the heat treatment at 600W for 8 minutes and 30 seconds (Reference Example 5), the product temperature was 97.4°C, but some boiling of the soup was observed. Therefore, for the subsequent texture evaluation, it was decided to use a cooking time of 8 minutes in a 600W microwave oven.
(電子レンジによる加熱調理後の官能評価)
実施例1~7で得られた冷凍調理麺(RE1)~(RE7)、ならびに比較例1および2で得られた冷凍調理麺(RC1)および(RC2)について、それぞれ600Wの家庭用電子レンジ(東芝ホームアプライアンス株式会社製型番ER-F7)内で8分間加熱調理し、その後得られた調理麺を取り出して6名のパネリストが喫食かつ観察し、麺食感としての「粘り」、「弾力性」および「湯伸び」、ならびに麺外観としての「麺太り」を合議により以下の基準から選択して決定した。
(Sensory evaluation after cooking in a microwave oven)
The frozen cooked noodles (RE1) to (RE7) obtained in Examples 1 to 7 and the frozen cooked noodles (RC1) and (RC2) obtained in Comparative Examples 1 and 2 were heated in a 600 W home microwave oven ( The cooked noodles were cooked for 8 minutes in a Toshiba Home Appliances Model ER-F7), then taken out and eaten and observed by six panelists. ” and “hot water elongation,” as well as “noodle thickening” as the appearance of the noodles, were selected and determined from the following criteria through discussion.
<麺食感としての粘り>
A:咀嚼時の柔らかい噛み心地があり、もち感のある粘りが強い点で、最も良好であった。
B:咀嚼時の柔らかい噛み心地があり、もち感のある粘りはなかったが適度な粘りがある点で、良好であった。
C:咀嚼時に柔らかい噛み心地はなかったが、表面の煮溶けによる粘りの低下があった点で、幾分良好であった。
D:咀嚼時に柔らかい噛み心地がなく、表面の煮溶けによって柔らかく粘りが失われていた点で、劣るものであった。
<Stickness as a noodle texture>
A: It was the best in that it had a soft chewing sensation when chewing and had a strong stickiness with a chewy feel.
B: It was good in that it had a soft chewing sensation when chewing, and although it did not have a chewy stickiness, it had a moderate stickiness.
C: There was no soft chewing sensation when chewing, but the texture was somewhat good in that there was a decrease in stickiness due to boiling and melting of the surface.
D: Inferior in that there was no soft chewing sensation when chewing, and the surface had lost its softness and stickiness due to boiling and melting.
<麺食感としての弾力性>
A:咀嚼時の歯へのはね返りと張りのある歯応えが非常に強くかつ歯への付着感はなかった点で、最も良好であった。
B:咀嚼時の歯へのはね返りと張りのある歯応えが強かったが、わずかに歯への付着感があった点で、良好であった。
C:咀嚼時の歯への跳ね返りと張りのある歯応えがあったが、歯への付着感が強かった点で、幾分良好であった。
D:咀嚼時に歯への跳ね返りと張りのある歯応えがなく、歯切れ感があった点で、劣るものであった。
<Elasticity as a noodle texture>
A: The product was the best in that it bounced back against the teeth when chewed and had a very strong chewy texture and did not feel like it was sticking to the teeth.
B: The product bounced back against the teeth during chewing and had a strong chewy texture, but was good in that there was a slight feeling of adhesion to the teeth.
C: It was somewhat good in that it bounced back onto the teeth and had a firm texture when chewed, but the feeling of adhesion to the teeth was strong.
D: Inferior in that it did not bounce back onto the teeth and did not have a firm texture and had a crisp feel when chewed.
<麺食感としての湯伸び>
A:咀嚼時に粘りのある噛み心地と歯への跳ね返りの歯応えとの両方が強かった点で、最も良好であった。
B:咀嚼時に粘りのある噛み心地がなかったが、柔らかい噛み心地と歯への跳ね返りの歯応えが強かった点で、良好であった。
C:咀嚼時に粘りのある噛み心地がなかったが、柔らかい噛み心地と歯への跳ね返りの歯応えが感じられた点で、幾分良好であった。
D:咀嚼時に粘りのある噛み心地がなく、表面の煮溶けた柔らかさによって歯応えもなかった点で、劣るものであった。
<Stretching of hot water as a noodle texture>
A: It was the best in that it had both a sticky chewing sensation and a chewy texture that bounced back onto the teeth when chewing.
B: There was no sticky chewing sensation when chewing, but it was good in that it had a soft chewing sensation and a strong texture that bounced back onto the teeth.
C: There was no sticky chewing sensation when chewing, but it was somewhat good in that it had a soft chewing sensation and a crunchy texture that bounced back onto the teeth.
D: Inferior in that there was no stickiness when chewing, and there was no chewy texture due to the boiled and melted softness of the surface.
<麺外観としての麺太り>
A:麺内部へスープの染み込みが抑制されて、麺線の膨潤がなく張りがあった点で、最も良好であった。
B:麺内部へスープの僅かな染み込みが確認されたが、麺線の膨潤は抑制されていた点で、良好であった。
C:麺内部へのスープの染み込みがあり、麺線の膨潤が少し確認された点で、幾分良好であった。
D:麺内部へのスープの染み込みがあり、表面の煮崩れを伴う明らかな膨潤した状態であった点で、劣るものであった。
<Noodle thickness in terms of noodle appearance>
A: The best result was that the penetration of the soup into the inside of the noodles was suppressed and the noodle strings did not swell and were firm.
B: Slight seepage of the soup into the interior of the noodles was confirmed, but the swelling of the noodle strings was suppressed, which was good.
C: The noodles were somewhat good in that the soup soaked into the interior of the noodles and some swelling of the noodle strings was observed.
D: Inferior in that the soup had seeped into the inside of the noodles and the noodles were in a clearly swollen state with boiling down on the surface.
結果を表3に示す。 The results are shown in Table 3.
表3に示すように、比較例1の冷凍調理麺(RC1)を加熱調理して得られた調理麺(中華麺)は、600Wの電子レンジによる8分間の加熱調理にて、冷凍スープ(a)は喫食可能な温度(94.3℃)に到達した。しかし、加熱調理して得られた麺は粘り、弾力がなく湯伸びした状態となり、またスープの水分吸収に伴う麺太りが認められた。一方、比較例2の冷凍調理麺(RC2)を加熱調理して得られた調理麺(中華麺)は、同様の電子レンジ加熱調理において、粘りおよび弾力が向上したが、未だ湯伸びた食感があり、麺太りが認められた。 As shown in Table 3, the cooked noodles (Chinese noodles) obtained by heating the frozen cooked noodles (RC1) of Comparative Example 1 were heated for 8 minutes in a 600W microwave oven, and the frozen soup (a ) reached an edible temperature (94.3°C). However, the noodles obtained by cooking were sticky, inelastic, and stretched in the hot water, and the noodles became thick due to absorption of water from the soup. On the other hand, the cooked noodles (Chinese noodles) obtained by heating the frozen cooked noodles (RC2) of Comparative Example 2 improved in stickiness and elasticity when cooked in a similar microwave oven, but still had a texture that was soft to the touch. The noodles were found to be thick.
これに対して、実施例1~7の冷凍調理麺(RE1)~(RE7)を加熱調理して得られた調理麺はいずれも、麺の粘りおよび弾力性が向上し、湯伸びも抑制されて、懸念するような麺太りも観察されなかった。なお、難消化性デンプンの配合量を実施例1よりも増加させた実施例3では、加熱調理して得られた調理麺における麺の粘りおよび弾力性が一層向上し、さらに麺太りを抑制することができた。またさらに、難消化性デンプンの配合量を一層増加させた実施例4および5では、加熱調理して得られた調理麺における麺の粘りおよび弾力性がさらに向上して麺特有のコシの再現が可能となり、麺太りも抑制することができた。 On the other hand, the cooked noodles obtained by heating and cooking the frozen cooked noodles (RE1) to (RE7) of Examples 1 to 7 all had improved stickiness and elasticity, and their spread in hot water was also suppressed. Also, no worrying thickening of the noodles was observed. In addition, in Example 3, in which the amount of resistant starch was increased compared to Example 1, the stickiness and elasticity of the cooked noodles obtained by heating were further improved, and the thickening of the noodles was further suppressed. I was able to do that. Furthermore, in Examples 4 and 5, in which the amount of resistant starch was further increased, the stickiness and elasticity of the cooked noodles obtained by heating were further improved, and the unique chewiness of the noodles could be reproduced. This made it possible to suppress the thickening of the noodles.
(実施例8:冷凍調理麺(RE8)の作製)
実施例1で作製した湯伸び抑制剤(E1)の代わりに実施例4で作製した湯伸び抑制剤(E1)を用い、かつ実施例1で使用した冷凍非濃縮スープ(a)の代わりに、ブロック状の冷凍非濃縮スープ(b)(233個;1個当たり約1.3g)を用いたこと以外は、実施例1と同様にして冷凍調理麺(RE8)を得た。この冷凍調理麺(RE8)を、使用まで-20℃の冷凍庫で保管した。得られた冷凍調理麺(RE8)の組成を表4に示す。
(Example 8: Production of frozen cooked noodles (RE8))
Using the hot water elongation inhibitor (E1) prepared in Example 4 instead of the hot water elongation suppressor (E1) prepared in Example 1, and instead of the frozen non-concentrated soup (a) used in Example 1, Frozen cooked noodles (RE8) were obtained in the same manner as in Example 1, except that block-shaped frozen non-concentrated soup (b) (233 pieces; about 1.3 g per piece) was used. The frozen cooked noodles (RE8) were stored in a -20°C freezer until use. Table 4 shows the composition of the obtained frozen cooked noodles (RE8).
この冷凍調理麺(RE8)について、上記と同様にして600Wの電子レンジによる8分間の加熱調理を行い、その後得られた調理麺を取り出して6名のパネリストが喫食かつ観察し、麺食感としての「粘り」、「弾力性」および「湯伸び」、ならびに麺外観としての「麺太り」を合議により上記基準から選択して決定した。結果を、実施例4および比較例1の結果と対比できるように並べて表4に示す。 The frozen cooked noodles (RE8) were cooked in a 600W microwave for 8 minutes in the same manner as above, and then the cooked noodles were taken out and 6 panelists ate and observed them to determine the noodle texture. The "stickiness", "elasticity" and "spreading in hot water" as well as "noodle thickness" as the appearance of the noodles were selected and determined from the above criteria through discussion. The results are shown in Table 4 for comparison with the results of Example 4 and Comparative Example 1.
(比較例3:冷凍調理麺(RC3)の作製)
実施例1で作製した湯伸び抑制剤(E1)を用いることなく、かつ実施例1で使用した冷凍非濃縮スープ(a)の代わりに、ブロック状の冷凍非濃縮スープ(b)(233個;1個当たり約1.3g)を用いたこと以外は、実施例1と同様にして冷凍調理麺(RC3)を得た。この冷凍調理麺(RC3)を、使用まで-20℃の冷凍庫で保管した。得られた冷凍調理麺(RC3)の組成を表4に示す。
(Comparative Example 3: Production of frozen cooked noodles (RC3))
Without using the hot water spread inhibitor (E1) prepared in Example 1 and instead of the frozen non-concentrated soup (a) used in Example 1, block-shaped frozen non-concentrated soup (b) (233 pieces; Frozen cooked noodles (RC3) were obtained in the same manner as in Example 1, except that about 1.3 g per noodle was used. The frozen cooked noodles (RC3) were stored in a -20°C freezer until use. Table 4 shows the composition of the obtained frozen cooked noodles (RC3).
この冷凍調理麺(RC3)について、上記と同様にして600Wの電子レンジによる8分間の加熱調理を行い、その後得られた調理麺を取り出して6名のパネリストが喫食かつ観察し、麺食感としての「粘り」、「弾力性」および「湯伸び」、ならびに麺外観としての「麺太り」を合議により上記基準から選択して決定した。結果を、実施例4および比較例1の結果と対比できるように並べて表4に示す。 The frozen cooked noodles (RC3) were heated for 8 minutes in a 600W microwave in the same manner as above, and then the cooked noodles were taken out and 6 panelists ate and observed them to determine the noodle texture. The "stickiness", "elasticity" and "spreading in hot water" as well as "noodle thickness" as the appearance of the noodles were selected and determined from the above criteria through discussion. The results are shown in Table 4 for comparison with the results of Example 4 and Comparative Example 1.
表4に示すように、冷凍非濃縮スープを構成するブロックの大きさおよび個数を変更しても、実施例8で得られた冷凍調理麺(RE8)および実施例4で得られた冷凍調理麺(RE4)は、比較例2で得られた冷凍調理麺(RC2)および比較例3で得られた冷凍調理麺(RC3)よりも、粘り、弾性力および湯伸びが優れた結果を有しており、麺太りの抑制も優れていたことがわかる。 As shown in Table 4, even if the size and number of blocks constituting the frozen non-concentrated soup were changed, the frozen cooked noodles obtained in Example 8 (RE8) and the frozen cooked noodles obtained in Example 4 (RE4) had better stickiness, elasticity, and hot water spread than the frozen cooked noodles (RC2) obtained in Comparative Example 2 and the frozen cooked noodles (RC3) obtained in Comparative Example 3. It can be seen that the control of the thickening of the noodles was also excellent.
本発明は、例えば、冷凍麺類の製造分野において有用である。 The present invention is useful, for example, in the field of producing frozen noodles.
100,200,400 冷凍調理麺
102 冷凍調理麺用麺類
104,204,404 冷凍スープ
106 包装カップ
300 調理麺
310 麺類
406 包装ラミネート袋
100,200,400 Frozen cooked
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