JP3897436B2 - Non-frozen boiled udon for microwave cooking - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明はマイクロ波調理用非冷凍茹でうどんおよびその製造方法に関する。より詳細には、本発明は、電子レンジなどのマイクロ波調理器を用いて加熱調理したときに、短い調理時間で、適度な硬さを有し、粘りに優れ、しかも弾力性や滑らかさに富む、良好な食感を有する調理うどんを得ることのできるマイクロ波調理用非冷凍茹でうどんおよびその製造方法に関する。
【０００２】
【従来の技術】
従来、茹でうどんは、喫食状態またはそれよりも低い歩留り（一般に２８０〜３００％の歩留り）に茹であげたものを、常温または冷蔵温度で保存、流通、販売している。茹でうどんは、沸騰水中に入れて短時間再加熱するか、容器に入れて熱湯を注ぐか、または水で洗うだけで直ちに喫食が可能であり、調理時間が極めて短くて済み、利便性および即席性に優れていることから、消費者にとって大きな利点がある。
しかしながら、茹でうどんは、保存、流通時などに麺のびが生じて、麺の粘弾性、コシ、歯ごたえなどが失われ易く、生うどんや乾燥うどんから茹であげた直後のものに比べて食感が大きく劣っているという欠点がある。
茹でうどんなどの茹で麺類における麺のびを防止するために、製麺方法や原料配合などの点から多くの検討がなされてきたが、未だ十分に満足のゆくものが得られておらず、生麺や乾燥麺を茹であげた直後のような良好な食感を長時間に亙って維持することが困難である。
【０００３】
一方、短時間で食品の加熱や調理ができるという利便性から、近年電子レンジなどのマイクロ波加熱調理器が普及しており、種々の食品の加熱や調理に汎用されている。そのため、麺類においても、マイクロ波を用いる加熱調理方法や、マイクロ波加熱に適した麺類の開発が試みられており、そのような従来技術としては、（ｉ）タピオカ澱粉を含有するか、または馬鈴薯澱粉とワキシーコーンスターチを含有する電子レンジ調理用生麺類（特開平２−２８６０５３号公報）、（ ii ）生麺の状態でマイクロ波を照射した煮込み用または電子レンジ調理用の生麺類（特開平２−２８６０５１号公報、特開平８−２７５７４７号公報）、（ iii ）ステアリン酸及びパルミチン酸を主とする脂肪酸と蔗糖とのエステルを混合した電子レンジ調理用生麺（特開平２−１９０５８号公報）、（ iv ）生麺の状態で遠赤外線を照射した電子レンジ調理用生麺（特開平２−２８６０５２号公報）、（ｖ）蒸煮した麺類を有機酸含有液に浸漬してｐＨを４．０〜５．８に調整してから高周波を照射して殺菌した電子レンジ加熱用茹で麺（特開平２−２００１５６号公報）を挙げることができる。
【０００４】
しかしながら、上記（ｉ）〜（ iv ）の従来技術は、いずれも生麺の状態で保存、流通、販売される電子レンジ調理用麺であり、そのためそれらの生麺に湯や水を注いで電子レンジで加熱調理した場合に、ラーメンや日本そばなどのような細物の麺類では短時間の電子レンジ加熱で喫食可能な状態に調理する（茹であげる）ことができても、うどんのような太物の麺類では短時間の電子レンジ加熱では喫食状態にまで調理する（茹であげる）ことが困難であった。これらの従来技術で得られるうどんなどの太物の麺類を完全にα化するまで電子レンジで長時間加熱すると、過度の加熱によって麺の表面が溶けたような状態となり、食感や外観が大きく低下し、しかも短時間加熱という電子レンジ本来の利便性を活かせないという欠点がある。
また、上記（ｖ）の従来技術の電子レンジ調理用茹で麺は、電子レンジで短時間加熱するだけで簡単に加熱することができるが、完全に茹であげられた状態で保存、流通、販売されるため、麺のびが大きく、釜上げ状態の良好な食感を保つことが困難である。
【０００５】
【発明が解決しようとする課題】
本発明の目的は、電子レンジなどのマイクロ波加熱調理器によって短時間加熱するだけで、釜上げ状態の良好な食感を有していて、適度な硬さで、粘り、滑らかさ、弾力性に優れる調理うどんを得ることのできる、食感、即席性、利便性に優れる高品質のマイクロ波加熱用の、常温または冷蔵温度で流通、販売される、非冷凍茹でうどんおよびその製造方法を提供することである。
【０００６】
【課題を解決するための手段】
上記の目的を達成すべく本発明者らは種々検討を重ねてきた。その結果、マイクロ波調理用うどんの製造に当たって、アセチル化処理および／またはエーテル化処理を施したタピオカ澱粉並びにアセチル化処理および／またはエーテル化処理を施した馬鈴薯澱粉のうちの少なくとも１種を特定の割合で用いて幅２．５〜７．５ｍｍおよび厚さ１．０〜４．０ｍｍの生うどんを製造し、その生うどんを特定の茹であげ歩留りに茹であげると、それにより得られる非冷凍茹でうどんは、電子レンジなどのマイクロ波加熱調理器で短時間加熱調理するだけで、釜上げ状態の良好な食感を有していて、適度な硬さで粘りに優れ、しかも弾力性、滑らかさに優れる調理うどんが得られることを見出した。
【０００７】
すなわち、本発明は、アセチル化処理および／またはエーテル化処理を施したタピオカ澱粉並びにアセチル化処理および／またはエーテル化処理を施した馬鈴薯澱粉から選ばれる少なくとも１種の化工澱粉を原料穀粉の全重量に基づいて７〜３０重量％の割合で用いた幅２．５〜７．５ｍｍおよび厚さ１．０〜４．０ｍｍの生うどんを、茹であげ歩留り２００〜２２０％に茹であげたことを特徴とするマイクロ波調理用非冷凍茹でうどんである。
【０００８】
そして、本発明は、アセチル化処理および／またはエーテル化処理を施したタピオカ澱粉並びにアセチル化処理および／またはエーテル化処理を施した馬鈴薯澱粉から選ばれる少なくとも１種の化工澱粉を、原料穀粉の全重量に基づいて７〜３０重量％の割合で用いて幅２．５〜７．５ｍｍおよび厚さ１．０〜４．０ｍｍの生うどんを製造した後、前記生うどんを２００〜２２０％の歩留りに茹であげることを特徴とするマイクロ波調理用非冷凍茹でうどんの製造方法である。
【０００９】
【発明の実施の形態】
以下、本発明について詳細に説明する。
まず、本発明でいう「マイクロ波調理用非冷凍茹でうどん」とは、冷凍せずに常温または冷蔵温度で保存、流通、販売され、非冷凍状態で加熱調理される茹でうどんであって、 その加熱調理を電子レンジやその他のマイクロ波調理器によって行なって喫食可能な状態とされる茹でうどんをいう。
【００１０】
本発明では、マイクロ波調理用非冷凍茹でうどんを製造するための原料穀粉の一部として、アセチル化処理および／またはエーテル化処理を施したタピオカ澱粉（以下これを「化工タピオカ澱粉」ということがある）並びにアセチル化処理および／またはエーテル化処理を施した馬鈴薯澱粉（以下これを「化工馬鈴薯澱粉」ということがある）の少なくとも１種を用いる。前記化工タピオカ澱粉および化工馬鈴薯澱粉の具体例としては、アセチル化タピオカ澱粉、エーテル化タピオカ澱粉、アセチル化・エーテル化タピオカ澱粉、アセチル化馬鈴薯澱粉、エーテル化馬鈴薯澱粉、アセチル化・エーテル化馬鈴薯澱粉を挙げることができる。本発明では前記した化工タピオカ澱粉および化工馬鈴薯澱粉のうちの１種類を使用しても、または２種以上を用いてもよい。
【００１１】
ここで、本発明における前記“アセチル化処理”とは、エステル結合によってアセチル基を澱粉（タピオカ澱粉または馬鈴薯澱粉）に結合させる処理を言う。また、“エーテル化処理”とはエーテル結合によってヒドロキシプロピル基を澱粉（タピオカ澱粉または馬鈴薯澱粉）に結合させる処理を言う。
【００１２】
また、本発明で用いる前記の化工タピオカ澱粉および化工馬鈴薯澱粉は、アセチル化処理および／またはエーテル化処理を施してあるものでありさえすれば、必要に応じて、さらにリン酸架橋、油脂コーティングなどの処理を施してあってもよい。
【００１３】
本発明では、マイクロ波調理用非冷凍茹でうどんの製造に当たって、前記した化工タピオカ澱粉および化工馬鈴薯澱粉から選ばれる化工澱粉の少なくとも１種（前記化工澱粉の２種以上を用いる場合は合計量）を、うどんの製造に用いる原料穀粉の全重量に基づいて、７〜３０重量％の割合で用いる。
【００１４】
化工タピオカ澱粉および化工馬鈴薯澱粉から選ばれる少なくとも１種の化工澱粉（以下「化工タピオカ澱粉および／または化工馬鈴薯澱粉」ということがある）の使用量が原料穀粉の全重量に基づいて３重量％未満であると、マイクロ波調理用非冷凍茹でうどんの調理前（保存時、流通時など）に老化が生じ、そのようなマイクロ波調理用非冷凍茹でうどんをマイクロ波加熱調理器で加熱調理しても、食感に優れるうどんが得られず、硬すぎたり、粘りのない食感となり、一方、化工タピオカ澱粉および／または化工馬鈴薯澱粉の使用量が原料穀粉の全重量に基づいて５０重量％よりも多いと、製麺時に生地のつながりが不良になって作業性が低下し、しかも麺の食感が通常のうどんとは異質の食感となるが、本発明では、化工タピオカ澱粉および／または化工馬鈴薯澱粉を、そのような３〜５０重量％の範囲のうちでも、その好ましい範囲である７〜３０重量％の量で使用する。
【００１５】
本発明では、上記した化工タピオカ澱粉および／または化工馬鈴薯澱粉と共に、原料穀粉の全重量に基づいて、９３〜７０重量％の他の穀粉類が用いられる。他の穀粉類としては、うどんの製造に従来から用いられている穀粉類のいずれもが使用でき、例えば、小麦粉、米粉、大麦粉、ライ麦粉、非化工タピオカ澱粉、非化工馬鈴薯澱粉、タピオカ澱粉および馬鈴薯澱粉以外の化工または非化工澱粉、トウモロコシ粉、デュラム小麦粉、甘薯粉、馬鈴薯粉、里芋粉などを挙げることができる。そのうちでも、本発明では、他の穀粉類として、小麦粉を単独で用いるか、または小麦粉を主たる穀粉としこれに必要に応じて小麦粉以外の上記した他の穀粉類の１種または２種以上を少量成分として用いることが好ましい。
本発明のマイクロ波調理用非冷凍茹でうどんの製造に際しては、小麦粉などの他の穀粉類と、化工タピオカ澱粉および／または化工馬鈴薯澱粉は、製麺前に予め混合しておいても、または製麺時に混合してもよい。
【００１６】
さらに、本発明では、上記した原料穀粉と共に、必要に応じて、うどんの製造時に従来から用いられている副材料、例えば、食塩、卵白、活性グルテン、加水分解グルテン、小麦グリアジン、小麦グルテニン、山芋、卵殻、乳清蛋白、乳清カルシウム、焼成カルシウム、ガム類、乳化剤、アルコールなどの１種または２種以上を用いてもよい。
【００１７】
上記した原料穀粉および必要に応じて他の添加成分を用いて麺生地および麺線を順次製造して生うどんを製造する。生うどんの製法は特に制限されず、従来から知られている生うどんの製法と同様の方法により製造することができ、例えば圧延・複合−麺線への切り出しによる方法、押出製麺法などを採用することができる。何ら限定されるものではないが、より具体的には、例えば、化工タピオカ澱粉および／または化工馬鈴薯澱粉を７〜３０重量％の割合で含有する原料穀粉に必要に応じてその他の材料を同時にまたは任意の順序で添加し混合し、これに食塩などを溶解した水を加えて混練、圧延した後に麺線に切り出す方法、原料穀粉以外の他の材料の１種または２種以上を予め水に溶解または分散させておいたものを原料穀粉に添加して混練、圧延した後に麺線に切り出す方法などを採用して生うどんを製造することができる。
【００１８】
本発明では、生うどんの幅を２．５〜７．５ｍｍおよび厚さを１．０〜４．０ｍｍの範囲、より好ましくは幅を３〜５ｍｍおよび厚さを２〜４ｍｍにしておき、それを下記の茹であげ歩留りに茹であげてマイクロ波調理用非冷凍茹でうどんを製造する。それによって、マイクロ波加熱調理器で加熱調理したときに短時間で食感に一層優れる調理うどんを得ることができる。麺帯の麺線への切り出しを切刃を用いて行う場合は、一般に４番から１２番の番手の切刃を用いると、上記した範囲の幅を有する生うどん（生麺線）を円滑に得ることができる。その際に、切刃の形状は特に制限されない。
【００１９】
次に、上記により得られる生うどんを、茹であげ歩留りが２００〜２２０％の範囲になるように茹であげて本発明のマイクロ波調理用茹でうどんを製造する。
なお、本発明でいう「茹であげ歩留り」とは、下記の数式により求められる値をいう。
【００２０】
【数１】
茹であげ歩留り（％）＝（Ｗ1／Ｗ0）×１００
［式中、Ｗ1＝茹であげて水切りした後の茹でうどんの重量（ｇ）、Ｗ0＝茹でる前の生うどん中の原料穀粉の重量（ｇ）を表す。但し、生うどんの製造に用いた小麦粉中の水分含量が１４．５重量％および澱粉の水分含量が１６重量％であるものとして前記Ｗ0の値を求めた。］
【００２１】
マイクロ波調理用非冷凍茹でうどんの茹であげ歩留りが１９０％未満であると、電子レンジなどのマイクロ波加熱調理器で加熱調理したときに、麺のα化が充分に行われず、硬く、生煮えの状態となり、粘弾性や滑らかさなどに優れる調理うどんが得られないが、本発明ではマイクロ波調理用非冷凍茹でうどんの茹であげ歩留りの下限を前記１９０％よりも好ましい値である２００％にする。一方、マイクロ波調理用非冷凍茹でうどんの茹であげ歩留りが２５０％を超えると、電子レンジなどのマイクロ波加熱調理器で加熱調理したときに、麺が柔らかくなり過ぎて、コシのない不良な食感となるが、本発明ではマイクロ波調理用非冷凍茹でうどんの茹であげ歩留りの上限を前記２５０％よりも好ましい値である２２０％にする。マイクロ波調理用非冷凍茹でうどんの茹であげ歩留りを２００〜２２０％の範囲にしたことによって、マイクロ波加熱調理器で加熱調理したときに、より良好な食感の調理うどんが得られる。
従来市販の茹でうどんは、上記したように通常２８０〜３００％の茹であげ歩留りになるようにして茹であげられており、かかる点から、本発明のマイクロ波調理用非冷凍茹でうどんは、従来の茹でうどんに比べてその茹であげ歩留りが大幅に低い値である。
【００２２】
上記により得られる茹であげ歩留り２００〜２２０％の本発明のマイクロ波調理用非冷凍茹でうどんは、そのまま包装して保存、流通、販売しても、または殺菌処理（例えば加熱殺菌、有機酸浸漬殺菌、アルコール浸漬殺菌など）をして保存、流通、販売してもよい。マイクロ波調理用非冷凍茹でうどんの保存、流通、販売は冷蔵温度で行うのが好ましいが、殺菌処理を行ったものであれば常温での流通も可能である。
【００２３】
本発明のマイクロ波調理用非冷凍茹でうどんは、袋やトレーなどの包装材料から取り出して食器類やその他の容器に入れるか、またマイクロ波加熱に耐え得るカップに入れて流通、販売するものでは該カップに入れたままで、適量の水やお湯、好ましくは８５℃以上のお湯を注ぎ、必要に応じて、スープ類や具材を入れてから、電子レンジなどのマイクロ波調理器を用いて加熱調理することによって、短い調理時間（通常約２〜５分程度の調理時間）で加熱調理されて、釜上げの状態と同じように、適度な硬さを有し、粘りに優れ、弾力性、滑らかさにも優れる、食感の良好な調理うどんを得ることができる。
【００２４】
【実施例】
以下に実施例などにより本発明について具体的に説明するが、本発明はそれにより何ら限定されない。
【００２５】
《実施例１》
（１） 小麦粉（日清製粉株式会社製「特雀」）と下記の表２に示す澱粉を下記の表２に示す割合で含有する原料穀粉１００重量部に、水４３重量部に食塩３重量部を予め溶解した食塩水４６重量部を加え、減圧下（−６００ｍｍＨｇ）で１０分間横型減圧ミキサー（トーキョーメンキ製の３Ｋｇ試験ミキサー）にて混合ミキシングを行った後、常法によりロール製麺して厚さ３．８ｍｍの麺帯をつくり、これを切刃８番で切り出して、幅３．８ｍｍおよび厚さ３．８ｍｍの生麺線（生うどん）を製造した。
（２） 上記（１）で得られた生うどんを、直ちに充分量の沸騰水（ｐＨ５〜６に調整）中で、茹で時間を調整しながら、茹であげ歩留り２１０±３％に茹であげた後、直ちに水洗、冷却を３０秒ずつ行って、マイクロ波調理用非冷凍茹でうどんを製造した。
（３） 上記（２）で得られたマイクロ波調理用非冷凍茹でうどんを、約１６５ｇずつビニール袋に小分けして入れ、乾燥を避けるために口をシールして、冷蔵庫（５℃）で２４時間冷蔵保存した。
（４） マイクロ波調理用非冷凍茹でうどんを２４時間後に冷蔵庫より取り出して、耐熱容器に移し、熱湯（約９５℃）３００ｇを注いで、開放状態でマイクロ波加熱調理器［（株）東芝製「ＥＣ−ＣＳ８型電子レンジ」；出力６５０Ｗ］にて３分間加熱調理した。調理後、スープを加えて、１０名の熟練したパネラーにより下記の表１に示す評価基準にしたがって調理うどんの食感の評価を行い、その平均値を採ったところ、下記の表２に示すとおりであった。
【００２６】
【表１】
【表２】
上記の表２の結果から、化工タピオカ澱粉（アセチル化タピオカ澱粉またはエーテル化タピオカ澱粉）および化工馬鈴薯澱粉（アセチル化馬鈴薯澱粉またはエーテル化馬鈴薯澱粉）のうちの少なくとも１種を、原料穀粉の全重量に基づいて３〜５０重量％の範囲で使用し、且つ茹であげ歩留りを２１０±３％の範囲にして茹であげた実験番号１〜１０のマイクロ波調理用非冷凍茹でうどんは、電子レンジなどのマイクロ波調理器を用いて加熱調理したときに、短い調理時間で、適度な硬さを有し、粘りに優れる、食感の良好な調理うどんになることがわかる。
特に、化工タピオカ澱粉および／または化工馬鈴薯澱粉の使用量が７〜３０重量％の範囲である実験番号３〜６および実験番号８〜１０（発明区）のマイクロ波調理用非冷凍茹でうどんでは、マイクロ波加熱調理器で加熱調理した時に食感に一層優れる調理うどんが得られることがわかる。
それに対して、化工タピオカ澱粉および／または化工澱粉を用いないか、または含有していてもその使用量が上記した３〜５０重量％の範囲から外れている実験番号１１〜１５（対照区）の場合は、マイクロ波加熱調理器で加熱調理した時のうどんの食感が劣っていることがわかる。
【００２９】
《実施例２》
（１） 実施例１で使用したのと同じ小麦粉７５重量部および実施例１で使用したのと同じアセチル化タピオカ澱粉２５重量部よりなる原料穀粉１００重量部に、水４３重量部に食塩３重量部を予め溶解した食塩水４６重量部を加え、減圧下（−６００ｍｍＨｇ）で１０分間横型減圧ミキサー（トーキョーメンキ製の３Ｋｇ試験ミキサー）にて混合ミキシングを行った後、常法によりロール製麺して厚さ３．８ｍｍの麺帯をつくり、これを切刃８番で切り出して、幅３．８ｍｍおよび厚さ３．８ｍｍの生麺線（生うどん）を製造した。
（２） 上記（１）で得られた生うどんを、直ちに充分量の沸騰水（ｐＨ５〜６に調整）中で、茹で時間を調整しながら、下記の表３に示す茹であげ歩留りに茹であげた後、直ちに水洗、冷却を３０秒ずつ行って、マイクロ波調理用非冷凍茹でうどんを製造した。
（３） 上記（２）で得られたマイクロ波調理用非冷凍茹でうどんを、約１６５ｇずつビニール袋に小分けして入れ、乾燥を避けるために口をシールして、冷蔵庫（５℃）で２４時間冷蔵保存した。
（４） マイクロ波調理用非冷凍茹でうどんを２４時間後に冷蔵庫より取り出して、耐熱容器に移し、熱湯（約９５℃）３００ｇを注いで、開放状態で実施例１で使用したのと同じマイクロ波加熱調理器（電子レンジ）にて３分間加熱調理した。調理後、スープを加えて、１０名の熟練したパネラーにより上記の表１に示す評価基準にしたがって調理うどんの食感の評価を行い、その平均値を採ったところ、下記の表３に示すとおりであった。
【００３０】
【表３】
上記の表３の結果から、化工タピオカ澱粉（アセチル化タピオカ澱粉）を、原料穀粉の全重量に基づいて３〜５０重量％の範囲で使用し、且つ茹であげ歩留りが１９０〜２５０％の範囲に茹であげた実験番号１６〜２２のマイクロ波調理用非冷凍茹でうどんは、電子レンジなどのマイクロ波調理器を用いて調理したときに、短い調理時間で、適度な硬さを有し、粘りに優れる、食感の良好な調理うどんになること、特に茹であげ歩留りが２００〜２２０％の範囲である実験番号１７〜１９（発明区）のマイクロ波調理用茹でうどんでは、マイクロ波加熱調理器で加熱調理した時に食感に一層優れる調理うどんが得られることがわかる。
それに対して、化工タピオカ澱粉を本発明の範囲内の使用する場合であっても、茹であげ歩留りが１９０〜２５０％の範囲から外れている実験番号２４および２５（対照区）の茹でうどんおよび茹であげを行っていない実験番号２３（対照区）の生うどんの場合は、マイクロ波加熱調理器で加熱調理した時のうどんの食感が劣っていることがわかる。
【００３２】
《実施例３》
（１） 実施例１で使用したのと同じ小麦粉７５重量部および実施例１で使用したのと同じアセチル化タピオカ澱粉２５重量部よりなる原料穀粉１００重量部に、水４３重量部に食塩３重量部を予め溶解した食塩水４６重量部を加え、減圧下（−６００ｍｍＨｇ）で１０分間横型減圧ミキサー（トーキョーメンキ製の３Ｋｇ試験ミキサー）にて混合ミキシングを行った後、常法によりロール製麺して、下記の表３に示す厚さを有する麺帯をつくり、これを種々の番手の切刃を用いて切り出して、下記の表４に示す幅および厚さを有する生麺線（生うどん）を製造した。
（２） 上記（１）で得られた生うどんを、直ちに充分量の沸騰水（ｐＨ５〜６に調整）中で、茹で時間を調整しながら、茹であげ歩留りに２１０±３％になるように茹であげた後、直ちに水洗、冷却を３０秒ずつ行って、マイクロ波調理用非冷凍茹でうどんを製造した。
（３） 上記（２）で得られたマイクロ波調理用非冷凍茹でうどんを、約１６５ｇずつビニール袋に小分けして入れ、乾燥を避けるために口をシールして、冷蔵庫（５℃）で２４時間冷蔵保存した。
（４） マイクロ波調理用非冷凍茹でうどんを２４時間後に冷蔵庫より取り出して、耐熱容器に移し、熱湯（約９５℃）３００ｇを注いで、開放状態で実施例１で使用したのと同じマイクロ波加熱調理器（電子レンジ）にて３分間加熱調理した。調理後、スープを加えて、１０名の熟練したパネラーにより上記の表１に示す評価基準にしたがって調理うどんの食感の評価を行い、その平均値を採ったところ、下記の表４に示すとおりであった。
【００３３】
【表４】
上記の表４の結果から、幅が２．５〜７．５ｍｍおよび厚さが１．０〜４．０ｍｍの生うどんを用いてマイクロ波調理用非冷凍茹でうどんを製造している本発明（実験番号２６〜３５）では、電子レンジなどのマイクロ波調理器を用いて調理したときに、短い調理時間で、適度な硬さを有し、粘りに優れる、食感の良好な調理うどんになるマイクロ波調理用茹でうどんが得られることがわかる。
【００３５】
【発明の効果】
本発明のマイクロ波調理用非冷凍茹でうどんは、電子レンジなどのマイクロ波調理器を用いて加熱調理したときに、短い調理時間で、適度な硬さを有し、粘りに優れ、しかも弾力性や滑らかさに富む、良好な食感を有する調理うどんにすることができる。
そして、本発明の製法による場合は前記した高品質のマイクロ波調理用非冷凍茹でうどんを円滑に且つ簡単な操作で、作業性良く製造することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a non-frozen rice bran udon for microwave cooking and a method for producing the same. More specifically, the present invention has a moderate hardness, excellent stickiness, elasticity and smoothness in a short cooking time when cooked using a microwave cooker such as a microwave oven. The present invention relates to a non-frozen rice bran for microwave cooking and a method for producing the same, which can obtain cooked udon with a good texture.
[0002]
[Prior art]
Conventionally, boiled udon is stored, distributed, and sold at room temperature or refrigerated temperature when it is boiled in the eating state or lower yield (generally 280 to 300% yield). Boiled udon can be eaten immediately by simply reheating it in boiling water, pouring it in a container, pouring hot water, or washing it with water, cooking time is extremely short, convenience and instant It is a great advantage for consumers because of its superiority.
However, boiled udon tends to lose its viscoelasticity, firmness, and crunchiness when it is stored and distributed, and has a texture compared to that immediately after boiled from raw udon or dried udon. There is a disadvantage that it is greatly inferior.
In order to prevent noodles from spreading in any boiled noodles, many studies have been made in terms of the noodle making method and raw material blending, but satisfactory noodles have not yet been obtained. It is difficult to maintain a good texture just after boiling dry noodles for a long time.
[0003]
On the other hand, microwave heating cookers such as microwave ovens have recently become widespread and are widely used for heating and cooking various foods because of the convenience of heating and cooking foods in a short time. Therefore, for noodles, a cooking method using microwaves and the development of noodles suitable for microwave heating have been attempted, and such conventional techniques include (i) containing tapioca starch or potato Raw noodles for cooking in a microwave oven containing starch and waxy corn starch (JP-A-2-286053), ( ii ) Raw noodles for stewing or microwave cooking in a state of raw noodles (JP-A-2 Hei 2) ( Iii ) No. 286051, Japanese Patent Laid-Open No. 8-275747), ( iii ) Raw noodles for cooking in a microwave oven in which an ester of sucrose and a fatty acid mainly composed of stearic acid and palmitic acid is mixed (Japanese Patent Laid-Open No. 2-19058) , (iv) for microwave cooking raw noodles (Japanese Unexamined Patent Publication No. 2-286052) was irradiated with far infrared raw noodle state, organic noodles that (v) steamed Can be mentioned boiled microwave heated and sterilized by irradiation with high-frequency and the pH is immersed in solution containing, adjust the 4.0 to 5.8 noodles (Japanese Unexamined Patent Publication No. 2-200156).
[0004]
However, the conventional techniques (i) to ( iv ) are all noodles for cooking in a microwave oven that are stored, distributed, and sold in the state of raw noodles. For this reason, hot water or water is poured into the raw noodles. When cooked in a microwave oven, even if you can cook noodles such as ramen and Japanese soba noodles in a ready-to-eat state with a short microwave oven, In the case of the noodles, it was difficult to cook (boil) to the eating state with a short microwave heating. When the udon noodles obtained by these conventional techniques are heated in a microwave oven for a long time until they are completely gelatinized, the surface of the noodles is melted by excessive heating, resulting in a large texture and appearance. In addition, there is a drawback that the original convenience of microwave oven, that is heating for a short time, cannot be utilized.
In addition, the above-mentioned (v) boiled noodles for cooking in a microwave oven can be heated simply by heating in a microwave oven for a short time, but they are stored, distributed and sold in a completely boiled state. For this reason, the noodle spread is large and it is difficult to maintain a good texture in the raised state.
[0005]
[Problems to be solved by the invention]
The object of the present invention is to have a good texture in the raised state just by heating for a short time with a microwave heating cooker such as a microwave oven, and with moderate hardness, stickiness, smoothness, elasticity Offering high-quality microwave heating with excellent texture, instant characteristics, and convenience that can be used to produce cooked udon that is superior in quality, and distributed and sold at room temperature or refrigerated temperature, providing non-frozen udon and its manufacturing method It is to be.
[0006]
[Means for Solving the Problems]
In order to achieve the above object, the inventors have made various studies. As a result, in the production of udon for microwave cooking, at least one of tapioca starch subjected to acetylation treatment and / or etherification treatment and potato starch subjected to acetylation treatment and / or etherification treatment is specified. Producing raw udon noodles with a width of 2.5-7.5 mm and a thickness of 1.0-4.0 mm using a ratio, and boiling the raw udon into a specific bowl, Udon is cooked for a short time with a microwave heating cooker such as a microwave oven, has a good texture in a raised state, is moderately hard and sticky, and is elastic and smooth. I found that cooked udon is excellent.
[0007]
That is, the present invention provides at least one kind of modified starch selected from tapioca starch subjected to acetylation treatment and / or etherification treatment and potato starch subjected to acetylation treatment and / or etherification treatment. The raw udon having a width of 2.5 to 7.5 mm and a thickness of 1.0 to 4.0 mm used at a ratio of 7 to 30% by weight based on the above was boiled and boiled to a yield of 200 to 220 %. The udon is a non-frozen rice cake for microwave cooking.
[0008]
Then, the present invention provides at least one kind of modified starch selected from tapioca starch subjected to acetylation treatment and / or etherification treatment and potato starch subjected to acetylation treatment and / or etherification treatment. After producing raw udon having a width of 2.5 to 7.5 mm and a thickness of 1.0 to 4.0 mm using a ratio of 7 to 30% by weight based on the weight, the raw udon is obtained at a yield of 200 to 220%. A method for producing udon with non-frozen rice cakes for microwave cooking, characterized by being boiled.
[ 0009 ]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
First, the term "microwave cooking unfrozen boiled noodles" According to the present invention, stored at ambient or refrigerated temperatures without freezing, distribution, and sold, a noodle boiling to be cooked in a non-frozen state, the refers to boiled noodles are eaten ready cooking is performed by a microwave oven or other microwave cooker.
[ 0010 ]
In the present invention, as part of the raw materials flour for producing noodles boiled unfrozen for microwave cooking, acetylation process and / or subjected tapioca starch (hereinafter this etherification process referred to as "modified tapioca starch" it And potato starch that has been subjected to acetylation treatment and / or etherification treatment (hereinafter sometimes referred to as “chemically modified potato starch”). Specific examples of the modified tapioca starch and the modified potato starch include acetylated tapioca starch, etherified tapioca starch, acetylated / etherified tapioca starch, acetylated potato starch, etherified potato starch, acetylated / etherified potato starch. Can be mentioned. In the present invention, one type of the above-described modified tapioca starch and modified potato starch may be used, or two or more types may be used.
[ 0011 ]
Here, the “acetylation treatment” in the present invention refers to a treatment in which an acetyl group is bonded to starch (tapioca starch or potato starch) by an ester bond. “Etherification treatment” refers to a treatment in which a hydroxypropyl group is bonded to starch (tapioca starch or potato starch) by an ether bond.
[ 0012 ]
Further, the modified tapioca starch and the modified potato starch used in the present invention are further subjected to acetylation treatment and / or etherification treatment, and if necessary, phosphoric acid crosslinking, fat coating, etc. You may have processed.
[0013]
In the present invention, in producing udon in a non-frozen rice cake for microwave cooking, at least one kind of modified starch selected from the above-described modified tapioca starch and modified potato starch (when using two or more kinds of the modified starch), Based on the total weight of the raw flour used in the production of udon, it is used at a ratio of 7 to 30% by weight .
[0014]
The amount of at least one kind of modified starch selected from modified tapioca starch and modified potato starch (hereinafter sometimes referred to as “modified tapioca starch and / or modified potato starch”) is less than 3% by weight based on the total weight of the raw material flour When aging occurs before cooking udon in a non-frozen bowl for microwave cooking (during storage, distribution, etc.), cook udon with a microwave heating cooker in such a non-frozen bowl for microwave cooking. However, udon with excellent texture is not obtained, resulting in a texture that is too hard or sticky , while the amount of modified tapioca starch and / or modified potato starch used is 50% by weight based on the total weight of the raw flour when it is more than, workability connection of the fabric becomes poor is reduced at the time of noodle, yet, but the texture of the noodles is the heterogeneity of texture from the normal noodles, in the present invention, modified tapioca starch Preliminary / or modified potato starch, among such 3-50 wt% range, are used in amounts of the preferred range 7-30 wt%.
[0015]
In the present invention , 93 to 70% by weight of other flours are used together with the above-described modified tapioca starch and / or modified potato starch based on the total weight of the raw material flour. As the other flours, any flours conventionally used in the production of udon can be used. For example, wheat flour, rice flour, barley flour, rye flour, non-modified tapioca starch, non-modified tapioca starch, tapioca starch Examples thereof include modified or non-modified starch other than potato starch, corn flour, durum wheat flour, sweet potato flour, potato flour and taro flour. Among them, in the present invention, as other flours, flour is used alone, or wheat flour is used as the main flour, and if necessary, one or more of the above-mentioned other flours other than wheat flour in small amounts. It is preferable to use it as a component.
In the production of udon in the non-frozen rice cake for microwave cooking of the present invention, other flours such as wheat flour, modified tapioca starch and / or modified potato starch may be mixed in advance before making noodles, You may mix at the time of noodles.
[0016]
Further, in the present invention, together with the above-mentioned raw material flour, if necessary, auxiliary materials conventionally used in the production of udon such as salt, egg white, active gluten, hydrolyzed gluten, wheat gliadin, wheat glutenin, yam One or more of eggshell, whey protein, whey calcium, calcined calcium, gums, emulsifier, alcohol and the like may be used.
[0017]
Noodle dough and noodle strings are sequentially manufactured using the above raw material flour and other additive components as necessary to produce raw udon. The production method of raw udon is not particularly limited, and can be produced by a method similar to the conventionally known raw udon production method. For example, a method by rolling and cutting into composite-noodle strings, an extrusion noodle production method, etc. Can be adopted. Although it is not limited at all, more specifically, for example, the raw material flour containing 7 to 30 % by weight of the modified tapioca starch and / or the modified potato starch may be mixed with other materials simultaneously as necessary or Add and mix in any order, add water in which salt is dissolved, knead and roll, then cut into noodle strings, one or more materials other than raw flour are dissolved in water in advance Alternatively, raw udon can be produced by adding a dispersed material to the raw material flour, kneading and rolling, and then cutting it into noodle strings.
[0018]
In the present invention , raw udon has a width of 2.5 to 7.5 mm and a thickness of 1.0 to 4.0 mm, more preferably a width of 3 to 5 mm and a thickness of 2 to 4 mm. the 3GS boiled boiled raised the yield of the following you produce non-frozen boiled noodles for microwave cooking. And thus, it is possible to obtain a more excellent cooking noodles mouthfeel in a short time when cooked in a microwave cooker. When cutting a noodle strip into a noodle strip using a cutting blade, generally using a cutting blade of No. 4 to No. 12 will smoothly produce raw udon (raw noodle strip) having a width in the above range. Obtainable. At that time, the shape of the cutting edge is not particularly limited.
[0019]
Next, the raw udon obtained as described above is boiled and boiled so that the yield is in the range of 200 to 220 % to produce the udon with the microwave cooking boil of the present invention.
In the present invention, “boiled yield” refers to a value obtained by the following mathematical formula.
[0020]
[Expression 1]
Boiled yield (%) = (W 1 / W 0 ) × 100
[Where, W 1 = boiled udon weight (g) after boiled and drained, W 0 = represented weight (g) of raw flour in raw udon before boiled. However, the value of W 0 was determined on the assumption that the water content in the wheat flour used for the production of raw udon was 14.5% by weight and the water content of starch was 16% by weight. ]
[0021]
If the yield is less than 190% in a non-frozen rice bowl for microwave cooking, the noodles will not be fully alphatized when cooked in a microwave heating cooker such as a microwave oven, and it will be hard, Although cooking udon with excellent viscoelasticity and smoothness cannot be obtained , in the present invention, the lower limit of the yield of boiled udon with non-frozen rice for microwave cooking is set to 200%, which is more preferable than the above-mentioned 190%. . On the other hand, when the yield of non-frozen rice cakes for microwave cooking is over 250%, the noodles become too soft when cooked in a microwave heating cooker such as a microwave oven, resulting in poor food without stiffness. However, in the present invention, the upper limit of the yield of boiled udon noodles is set to 220%, which is more preferable than the above 250% . By the microwave cooking unfrozen boiled yield give boiled noodles in a range of 200 to 220%, when cooked in a microwave cooker, a better texture of cooked noodles are obtained, et al.
Conventionally, boiled udon noodles are usually boiled with a yield of 280-300% as described above, and from this point, the non-frozen rice bran for microwave cooking of the present invention is a conventional udon noodle. Compared to boiled udon, the boiled yield is significantly lower.
[0022]
The above-obtained non-frozen rice bran for microwave cooking according to the present invention having a boiled yield of 200-220 % can be packaged, stored, distributed, sold, or sterilized (for example, heat sterilization, organic acid immersion sterilization). , Sterilization with alcohol, etc.) may be stored, distributed and sold. It is preferable to store, distribute, and sell udon in a non-frozen rice bran for microwave cooking at a refrigerated temperature, but it can also be distributed at room temperature if sterilized.
[0023]
The non-frozen rice bran for microwave cooking of the present invention should be taken out from packaging materials such as bags and trays and put into tableware and other containers, or distributed and sold in cups that can withstand microwave heating. While still in the cup, pour an appropriate amount of water or hot water, preferably 85 ° C or higher, add soups and ingredients as necessary, and then heat using a microwave cooker such as a microwave oven. By cooking, it is cooked in a short cooking time (usually about 2-5 minutes cooking time), has the appropriate hardness, excellent stickiness, elasticity, Cooked udon with excellent texture and excellent texture can be obtained.
[0024]
【Example】
Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.
[0025]
Example 1
(1) 100 parts by weight of raw flour containing wheat flour (“Special Sparrow” manufactured by Nisshin Flour Milling Co., Ltd.) and the starch shown in Table 2 below in the proportions shown in Table 2 below, 43 parts by weight of water and 3 weights of salt 46 parts by weight of a pre-dissolved saline solution was added, mixed under a reduced pressure (−600 mmHg) for 10 minutes with a horizontal vacuum mixer (3Kg test mixer manufactured by Tokyo Menki), and then rolled noodles by a conventional method. Then, a noodle band having a thickness of 3.8 mm was produced, and this was cut with a cutting blade No. 8 to produce a raw noodle string (raw udon) having a width of 3.8 mm and a thickness of 3.8 mm.
(2) After the raw udon obtained in (1) is immediately boiled in a sufficient amount of boiling water (adjusted to pH 5-6) and boiled for a time of 210 ± 3% Immediately after washing with water and cooling for 30 seconds, udon was produced with non-frozen rice cake for microwave cooking.
(3) Noodles of non-frozen rice for microwave cooking obtained in (2) above are put into plastic bags in small portions of about 165 g, sealed in order to avoid drying, and stored in a refrigerator (5 ° C.) at 24 ° C. Stored refrigerated for hours.
(4) Remove the udon from the refrigerator after 24 hours in a non-frozen rice bowl for microwave cooking, transfer it to a heat-resistant container, pour 300 g of hot water (about 95 ° C), and open the microwave heating cooker [manufactured by Toshiba Corporation] Heat-cooked for 3 minutes at “EC-CS8 type microwave oven”; output 650 W]. After cooking, the soup was added and the texture of the cooked udon was evaluated according to the evaluation criteria shown in Table 1 below by 10 skilled panelists. The average value was taken, and as shown in Table 2 below Met.
[0026]
[Table 1]
[Table 2]
From the results of Table 2 above, at least one of modified tapioca starch (acetylated tapioca starch or etherified tapioca starch) and modified potato starch (acetylated potato starch or etherified potato starch) is added to the total weight of the raw material flour. 3-50 used in a weight percent range, and boiled give yield 210 ± 3% of range and boiled unfrozen for microwave cooking experiments numbers 1-10 which give boiled noodles based on microwaves etc. It can be seen that when cooking using a microwave cooker, the cooking udon has a moderate hardness, excellent stickiness and good texture in a short cooking time.
In particular, in the non-frozen rice bowl for microwave cooking of Experiment Nos. 3 to 6 and Experiment Nos. 8 to 10 (Invention Zone) in which the amount of the modified tapioca starch and / or the modified potato starch used is in the range of 7 to 30% by weight, It can be seen that cooked udon with even better texture is obtained when cooked with a microwave heating cooker.
On the other hand, in the case of Experiment Nos. 11 to 15 (control group), the modified tapioca starch and / or the modified starch is not used or contained, but the amount of use is out of the range of 3 to 50% by weight described above. In the case, the texture of udon is inferior when cooked with a microwave heating cooker.
[0029]
Example 2
(1) 75 parts by weight of the same flour used in Example 1 and 25 parts by weight of the same acetylated tapioca starch used in Example 1, 100 parts by weight of raw flour, 43 parts by weight of water and 3 weights of salt 46 parts by weight of a pre-dissolved saline solution was added, mixed under a reduced pressure (−600 mmHg) for 10 minutes with a horizontal vacuum mixer (3Kg test mixer manufactured by Tokyo Menki), and then rolled noodles by a conventional method. Then, a noodle band having a thickness of 3.8 mm was produced, and this was cut with a cutting blade No. 8 to produce a raw noodle string (raw udon) having a width of 3.8 mm and a thickness of 3.8 mm.
(2) The raw udon obtained in (1) above is immediately boiled in a sufficient amount of boiling water (adjusted to pH 5-6) and boiled for the yield shown in Table 3 below while adjusting the time for boiling. Then, immediately after washing with water and cooling for 30 seconds, udon was produced with non-frozen rice cake for microwave cooking.
(3) Noodles of non-frozen rice for microwave cooking obtained in (2) above are put into plastic bags in small portions of about 165 g, sealed in order to avoid drying, and stored in a refrigerator (5 ° C.) at 24 ° C. Stored refrigerated for hours.
(4) Remove the udon from the refrigerator in a non-frozen rice cake for microwave cooking 24 hours later, transfer it to a heat-resistant container, pour 300 g of hot water (about 95 ° C.), and use the same microwave as used in Example 1 in the open state Heat cooking was performed for 3 minutes in a heating cooker (microwave oven). After cooking, the soup was added, and the texture of the cooked udon was evaluated according to the evaluation criteria shown in Table 1 by 10 skilled panelists. The average value was taken, and as shown in Table 3 below Met.
[0030]
[Table 3]
From the results of Table 3 above, modified tapioca starch (acetylated tapioca starch) is used in the range of 3 to 50% by weight based on the total weight of the raw material flour, and the boiled yield is in the range of 190 to 250%. Uncooked udon noodles for microwave cooking with experiment numbers 16 to 22 that were boiled and cooked using a microwave cooker such as a microwave oven have a moderate hardness and a firmness in a short cooking time. To make excellent udon with good texture, especially boiled rice yield in the range of 200-220%, the cooking udon in the microwave cooking bowl of the invention number 17-19 (invention zone) is a microwave heating cooker It can be seen that cooked udon with a better texture when cooked is obtained.
On the other hand, even when the modified tapioca starch is used within the scope of the present invention, the boiled udon and boiled rice in the experiment numbers 24 and 25 (control group) whose boiling yield is out of the range of 190 to 250%. In the case of the raw udon of Experiment No. 23 (control group) that has not been raised, it can be seen that the texture of the udon is inferior when cooked with a microwave heating cooker.
[0032]
Example 3
(1) 75 parts by weight of the same flour used in Example 1 and 25 parts by weight of the same acetylated tapioca starch used in Example 1, 100 parts by weight of raw flour, 43 parts by weight of water and 3 weights of salt 46 parts by weight of a pre-dissolved saline solution was added, mixed under a reduced pressure (−600 mmHg) for 10 minutes with a horizontal vacuum mixer (3Kg test mixer manufactured by Tokyo Menki), and then rolled noodles by a conventional method. Then, noodle strips having the thicknesses shown in Table 3 below were prepared and cut using various count cutting blades, and raw noodle strings (raw udon) having the widths and thicknesses shown in Table 4 below were prepared. ) Was manufactured.
(2) The raw udon obtained in (1) above is immediately boiled in a sufficient amount of boiling water (adjusted to pH 5-6) while adjusting the boiling time so that the yield is 210 ± 3%. After boiled, immediately washed with water and cooled for 30 seconds each, non-frozen rice cake for microwave cooking was produced.
(3) Place the noodles in microwave-cooked non-frozen rice cake obtained in (2) into 165g portions in a plastic bag, seal the mouth to avoid drying, and use a refrigerator (5 ° C) for 24 hours. Stored refrigerated for hours.
(4) Remove the udon from the refrigerator in a non-frozen rice cake for microwave cooking 24 hours later, transfer it to a heat-resistant container, pour 300 g of hot water (about 95 ° C.), and use the same microwave as used in Example 1 in the open state Heat cooking was performed for 3 minutes in a heating cooker (microwave oven). After cooking, the soup was added and the texture of the cooked udon was evaluated according to the evaluation criteria shown in Table 1 above by 10 skilled panelists. The average value was taken, and as shown in Table 4 below Met.
[0033]
[Table 4]
From the results of the above Table 4, the present invention having a width 2.5~7.5mm and thickness are manufactured unfrozen boiled noodles for microwave cooking with live udon 1.0~4.0mm In (Experiment Nos. 26 to 35 ) , when cooking using a microwave cooker such as a microwave oven, the cooking udon has a moderate hardness, excellent stickiness, and good texture in a short cooking time. It can be seen that udon can be obtained with the microwave cooking bowl.
[0035]
【The invention's effect】
The non-frozen rice bran for microwave cooking according to the present invention, when cooked using a microwave cooker such as a microwave oven, has a moderate hardness, excellent stickiness, and elasticity in a short cooking time. It is possible to make cooked udon with a good texture and rich in smoothness.
When the production method of the present invention is used, the above-described high-quality non-frozen rice bowl for microwave cooking can be produced smoothly and with a simple operation with good workability.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05297698A JP3897436B2 (en) | 1998-02-18 | 1998-02-18 | Non-frozen boiled udon for microwave cooking |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05297698A JP3897436B2 (en) | 1998-02-18 | 1998-02-18 | Non-frozen boiled udon for microwave cooking |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11225694A JPH11225694A (en) | 1999-08-24 |
| JP3897436B2 true JP3897436B2 (en) | 2007-03-22 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP05297698A Expired - Fee Related JP3897436B2 (en) | 1998-02-18 | 1998-02-18 | Non-frozen boiled udon for microwave cooking |
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| Country | Link |
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| JP (1) | JP3897436B2 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP6249646B2 (en) * | 2013-06-18 | 2017-12-20 | 乙彦 宮内 | Packaged frozen udon |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5423145A (en) * | 1977-07-21 | 1979-02-21 | Japan Maize Prod | Production of noodles |
| JPH02222661A (en) * | 1989-02-27 | 1990-09-05 | Fuji Seifun Kk | Dough for frozen udon (like noodle) |
| JPH03168055A (en) * | 1989-11-29 | 1991-07-19 | Nippon Flour Mills Co Ltd | Production of boiled noodle |
| JPH0614733A (en) * | 1991-02-25 | 1994-01-25 | Ajinomoto Co Inc | Noodles |
| JPH06113774A (en) * | 1992-10-08 | 1994-04-26 | Shigemori Akita | Production of frozen instant yaki-soba or yaki-udon |
| JPH09308449A (en) * | 1996-05-20 | 1997-12-02 | Nippon Flour Mills Co Ltd | Frozen steamed noodles and their production |
| JPH1042814A (en) * | 1996-05-28 | 1998-02-17 | Asama Kasei Kk | Production of instant raw noodles and cooking thereof |
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1998
- 1998-02-18 JP JP05297698A patent/JP3897436B2/en not_active Expired - Fee Related
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| JPH11225694A (en) | 1999-08-24 |
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