JP4201409B2

JP4201409B2 - Frozen noodles and method for producing the same

Info

Publication number: JP4201409B2
Application number: JP35631398A
Authority: JP
Inventors: 行央平野; 良文松木; 真一塚本; 満幸田渕; 伸行赤松
Original assignee: Nissin Foods Holdings Co Ltd
Current assignee: Nissin Foods Holdings Co Ltd
Priority date: 1998-12-15
Filing date: 1998-12-15
Publication date: 2008-12-24
Anticipated expiration: 2018-12-15
Also published as: JP2000175642A

Description

【０００１】
【発明の属する技術分野】
本発明は、冷凍麺類、特に、塩溶液による茹で処理を経て得られた冷凍麺類とその製造方法に関する。
【０００２】
【従来の技術および発明が解決しようとする課題】
従来より、冷凍麺類の麺塊（以下、「冷凍麺塊」と称する）は、茹でた麺を型枠に投入し、これを凍結して成型するものが一般的であった。しかしながら、このようにして得た従来の冷凍麺塊は、麺線が密集した構造で、空隙が乏しいため、麺塊を凍結する際や、熱湯注加や電子レンジ調理によって麺を調理復元する際に、麺塊中心部と麺塊外周部（麺塊外縁部）の熱の伝導性に差が生じ、熱が麺塊全体に均等に行き渡らず、よって、麺塊を構成する麺線の均一な凍結と復元が困難であった。
【０００３】
すなわち、麺線が密集して、空隙が乏しい従来の冷凍麺塊にあっては、凍結処理に際して、麺塊中心部への熱伝導が悪く、麺塊全体の均一な凍結も図りにくく、また、麺塊中心部の麺線は緩慢に凍結するので、麺塊中心部の麺線がのびてしまい、好ましくない食感の麺になる。また、このような麺線が密集した冷凍麺塊を復元する際には、麺塊中心部への湯の浸入や熱の伝導が悪く、その結果、湯戻りが悪く、麺塊中心部が十分に温まらない場合もあった。そこで、麺塊中心部にある麺線を十分に復元しようとすると、麺塊外周部が過剰に茹でられる恰好となり、外周部の麺線がふやけた食感の麺になってしまう問題もあった。このような問題点は、厚みが大きい麺塊ほど顕著になり、例えば、カップ状容器に一食分の冷凍麺塊を収容してなるタイプの商品を考えた場合、厚みのある麺塊では熱湯を注加しただけで調理が完了して喫食可能となるような、即席性の高い冷凍麺を得ることは困難であった。
【０００４】
さらに、麺線が密集して、空隙が乏しい従来の冷凍麺塊にあっては、麺線同士が結着し、調理復元時の麺線のほぐれが悪くなり、また解凍ムラが生じて復元時の食感が不均一になるなどの問題点もあった。
【０００５】
冷凍麺塊にて指摘されていたこのような問題点を解決するために、例えば、麺塊表面に波状の凹凸を設けたもの（特開昭60−105467号）や、解凍復元性の改善を期して、麺塊表面に溝を設けてなるもの（特開平７−203887号）などが提案されている。しかしながら、これらいずれの発明においても、所定構造の麺に加工するための特別な装置等が必要な上に、前記問題点の解消に至るものではなかった。
【０００６】
また、蒸煮した麺を、０〜５℃の温度の冷水（氷水）で急冷して麺線を硬化させて空隙の多い冷凍麺塊を作る技術（特開昭49−100249号）も提案されており、この技術は、現在、最も普及している冷凍麺の製造方法であるが、この方法によっても上述した従来技術の問題点を解消するには至っていない。
【０００７】
さらに、茹でた麺を、冷エタノール溶液（−20〜−40℃）に浸漬して凍結する、いわゆるブライン凍結と呼ばれる方法（特開昭63−103645号）もあるが、この方法ではエタノール溶液の温度管理や取り扱いが難しく、製造コストも高くなり、また、エタノール溶液が関与する味や物性の問題に加えて、定型形状の麺塊が得にくいなどの問題点がある。
【０００８】
本発明は、上記した一連の問題点を解決すること、すなわち、凍結効率が良く、均一に凍結でき、調理復元時に加熱ムラが無く、復元性が良好で、さらにほぐれの良好な食味食感の良い冷凍麺を得ることを目的とする。特に、カップ状容器に冷凍麺塊が充填されたカップ入り冷凍麺において、熱湯注加によって喫食可能となる即席性の高い冷凍麺を得ることも目的としている。
【０００９】
また、本発明は、上記した一連の問題点を解決するために、冷凍麺塊を形成する際、すなわち、茹でた麺を容器に投入して凍結する際に、麺線間に自然に広い空隙ができるよう、従来の冷凍麺塊より体積が大きい（嵩高い）麺塊とすることも課題としている。
【００１０】
【課題を解決するための手段】
本発明は、上掲の課題を解決すべく発明されたものであって、その要旨とするところは、冷凍麺類の製造工程において、麺線を、高濃度の塩溶液で茹で処理する工程を含む製造方法と、この茹で処理工程を経て得られた冷凍麺類にある。
【００１１】
具体的には、本発明の方法とは、麺線をα化処理した後に水洗し、凍結する工程を含む冷凍麺類の製造方法において、塩濃度が20％(w/v)〜飽和濃度、好ましくは、30％(w/v)〜飽和濃度の塩溶液を茹で液として、麺線を茹で処理する工程を含む冷凍麺類の製造方法に関する。
【００１２】
ところで、本発明で使用する塩溶液の塩濃度は、例えば、スパゲティを茹でる際に、スパゲティの麺線の硬さを維持するために、茹で液に少量の食塩を入れてスパゲティを茹でる従来公知の技術とは本質的に相違するものである。すなわち、従来技術では、本発明のように、20％(w/v)〜飽和濃度、好ましくは、30％(w/v)〜飽和濃度という高い濃度の塩溶液で麺線を茹でる技術思想はおろか、それによる作用効果も全く認識されていなかった。
【００１３】
また、本発明での麺線の茹で処理とは、高温の塩溶液に麺線を浸漬処理するものであって、好ましくは、80℃以上の液温の塩溶液に麺線を浸漬する。
【００１４】
また、本発明で使用できる塩は、食塩、塩化カリウム、塩化カルシウム、酢酸ナトリウム、酢酸カリウム、乳酸ナトリウム、クエン酸ナトリウムおよびこれらの混合物である。
【００１５】
さらに、本発明は、20％(w/v)〜飽和濃度、好ましくは、30％(w/v)〜飽和濃度の塩濃度の食塩水および／または有機酸塩溶液を茹で液として、麺線を茹で処理する工程を含む製造方法によって製造された、体積が大きく空隙の広い（嵩高い）冷凍麺類に関する。
【００１６】
また、本発明によると、本発明の製造方法によって製造された冷凍麺塊を、容器、特に、カップ状容器に充填することで、熱湯注加によって喫食可能となるタイプの容器入冷凍麺が得られる。
【００１７】
すなわち、後述するように、本発明によれば、従来の方法によった場合と比較して、麺重量が同じであっても麺体積が実に二倍以上の冷凍麺塊が容易に得られ、また、熱湯注加だけで調理が完了して喫食可能な即席性の高い品質を備えた容器入冷凍麺類の提供が可能となる。
【００１８】
【発明の実施の形態】
本発明に用いられる冷凍麺用の麺線としては、常法によって製麺して得た麺線が使用できる。この「常法」とは、小麦粉等の穀粉や澱粉に、必要に応じて、かんすいや食塩、それに増粘類やグルテン等の麺質改良剤や、その他の副原料を添加し、これに水を加えて混練して混練物を得、この混練物を圧延によって麺帯として切り出すか、もしくはこの混練物を押し出して麺線とする方法を指す。この場合、麺原料の混練や麺帯の形成を減圧下で行ったり、得られた麺帯や麺線を熟成させることで、麺線のこしや食感を向上させることもできる。
【００１９】
得られた麺線はそのまま使用しても、一旦乾燥させて乾麺とした後に使用しても良い。本発明では、これら麺線を高濃度の塩溶液中で茹でる。本明細書で使用する「茹でる」の語は、麺線をα化するための工程を指し、実質的に茹で処理と同等の効果が得られる高温の塩溶液への麺線の浸漬処理をも含む。本発明での茹で処理温度としては、所望の麺質と体積を有する冷凍麺塊を得る観点から、澱粉の糊化温度以上、好ましくは、80℃以上の温度とする。詳細には、80℃の液温であれば20秒以上、90℃の液温であれば10秒以上かけて、麺線を塩溶液に浸すのが望ましい。これは、澱粉の糊化温度以下の温度の塩溶液に麺線を浸したのでは、麺線のα化が起こらないだけでなく、所望の麺質を有する冷凍麺塊を得ることがほとんど期待できないことによるものである。従って、麺線の太さにもよるが、望ましくは、沸騰状態の水溶液で、10秒から数分程度かけて麺線を炊いて処理するのが好ましい。本発明の方法によると、長時間の茹で処理を行っても、麺線の水分含量があまり高くならないために、麺線の茹でのびが少なく、茹で時間が長くとも麺のコシが維持できるので、茹で処理の時間の管理が容易となる。
【００２０】
ところで、本発明で使用できる塩とは、水に20％(w/v)以上の濃度で溶解できる水溶性の塩であって、酸性またはアルカリ性の別は特に問わないが、中性または略中性の塩が好ましく、具体的には、食塩、塩化カリウム、塩化カルシウム、酢酸ナトリウム、酢酸カリウム、乳酸ナトリウム、クエン酸ナトリウム、そして、これらの混合物である。また、実質的に、これらの塩を添加したのと同じ結果に至る酸とアルカリの混合、すなわち、茹で液に乳酸と炭酸ナトリウムを添加して乳酸ナトリウムを得る等の方法も使用可能であり、このような方法も本発明の範囲に含まれるのは勿論である。本発明に利用する上で特に好ましい塩として、食塩、酢酸ナトリウム、乳酸ナトリウムなどがある。さらに、２種類以上の塩からなる混合塩を使用すると、各塩が呈する好ましくない味の発現が抑えられるので、使用する塩の組み合わせを注意して選択することで所望の食味の獲得に至る場合がある。例えば、本発明における好ましい塩の組み合わせとして、食塩と乳酸ナトリウムからなる混合塩がある。
【００２１】
本発明によれば、高濃度の塩溶液または混合塩溶液、すなわち、塩濃度が20％(w/v)〜飽和濃度、好ましくは、30％(w/v)〜飽和濃度の（混合塩溶液を含む）塩溶液が好適に使用される。
【００２２】
また、本発明においては、高濃度の塩溶液で麺線を茹で処理する工程に加えて、別途、任意に、麺線の蒸し工程や、水または任意の物質を溶解して調製した溶液による麺線の茹で工程を追加することもできる。このような追加の蒸し工程や茹で工程は、高濃度の塩溶液で麺線を茹でる前または後、あるいは前後双方に導入することができる。ただし、本発明による茹で処理の後に、水による追加の茹で処理を長時間行うと、後出の実施例でも言及するように、所望の麺質の獲得が難しくなる傾向が認められるので、前工程で追加の茹で処理または蒸し処理を行うか、あるいは後工程にて追加の蒸し処理を行うことが好ましい。本発明の場合、使用する塩溶液の塩濃度が過剰に高くなると、麺線のα化が抑制され、いわゆる調理感が不十分な（麺に弾力性が無く、やや粉っぽさが残った食感の）麺線になる場合がある。このような場合、前述した方法によって、蒸し処理や茹で処理を追加するのが好ましい。
【００２３】
本発明に従って高濃度の塩溶液で麺線を茹でた後、もしくは、さらに追加の蒸し工程や茹で工程を経て麺線をα化した後、迅速に、これら麺線を水洗する。
【００２４】
水洗は、α化した麺線に水を噴霧またはシャワーするか、あるいはα化した麺線を水に浸漬する方法等が使用できる。本発明の場合、水洗用の水としては、常温の水道水で十分であるが、10℃以下の冷水で麺線の水洗を行うとさらに良い。
【００２５】
この麺線の水洗は、麺質を引き締めて、麺線の硬化を促すと同時に、麺線表面に存在する塩と麺線の茹で溶け部分を洗い流すためのものであって、この水洗は、麺線表面に残存している塩が洗い流される程度に行うのがよい。
【００２６】
水洗した麺線は、好ましくは、水切りをした後に、速やかに凍結する。麺線の凍結は、前述したように、冷凍麺塊の形状を定めるために型枠に入れた状態で凍結するのが一般的であるが、当然のことながら、その他の当該技術分野で周知の凍結方法も採用できる。型枠に麺塊を入れる方法は、型枠の上部から重力落下によって麺塊を投入するような、通常利用されている方法で麺塊を充填でき、必要に応じて、型枠内の麺線の形状を整えるために、型枠内に置かれた麺塊の上部から軽く押圧してもよい。ただし、この場合、麺塊を過度に強く押圧すると、麺塊の空隙が潰されて喪失するのみならず、本発明の場合、麺塊を構成する麺線が折れるなどの弊害を招く。また、麺塊の凍結は、できるだけ急速に行うのが望ましく、そうすることで、茹で上げ直後の麺線の水分勾配を維持したままで凍結することができ、調理後にコシのある独特の食感・麺質を有する麺を得ることができる。このようにして製造された本発明の冷凍麺塊は、後出の実施例にて言及するように、麺塊中央部の凍結時間が、水茹でによる従来の製造方法によって得られた麺塊と比較して（１食分の同一重量の麺塊当たりで）約半分に短縮でき、凍結効率が高く、茹で上げ直後の麺の食感を維持しやすい特徴を兼ね備えている。
【００２７】
本発明の冷凍麺類の麺塊を利用した商品の形態としては、ラーメンや焼きそば等の中華麺や、うどんやそば等の和風麺、それに、スパゲティ等の洋風麺のいずれにも応用可能である。また、本発明の冷凍麺塊はそのままでも、あるいは個食単位で包装（個装）して流通に供しても良い。また、本発明の冷凍麺塊を、丼型、コップ型、皿形等の容器に包装して容器入冷凍麺として流通しても良い。
【００２８】
そして、本発明の冷凍麺塊の場合、復元性が極めて良好で、また、均一に麺線が復元されるので、熱湯を注加するだけで簡単に麺線が復元するタイプの容器入即席タイプの冷凍麺とすることも可能である。この場合、凍結時に、型枠、特に、カップ形状をした型枠に入れて凍結して得た麺塊を、カップ状容器に充填する方法の他に、最終商品形態の容器に、例えば、スチロール製や紙製のカップ状容器に直接充填して凍結させてもよい。なお、麺線の復元性をさらに改良する観点から、冷凍麺塊の全体形状を凹型に成型する方法や、カップ状容器内に置かれた麺塊の下部に空間を残すように容器内に麺塊を充填する方法等も、本発明に適用できる。なお、本発明による容器入即席冷凍麺を温かく喫食するためには、商品形態がスープタイプのラーメンやうどん等の場合は、熱湯注加後の湯温の低下を見込んで、麺線の復元に用いたお湯を捨てた後に、新しく熱湯を再注加し、これに粉末ラーメンスープ、和風スープ等を加えるのがよい。また、焼きそばやスパゲティ等の非スープタイプの麺の場合は、熱湯の再注加を行わず、焼きそばソース、ミートソース、クリームソース等のソースだけを加えてから喫食することもできる。
【００２９】
また、本発明の冷凍麺塊は、電子レンジ調理に適した容器入冷凍麺とすることもでき、これによって、従来の電子レンジ用冷凍麺では困難であった麺線の均一な復元を達成することができる。
【００３０】
さらに、本発明によれば、例えば、商品が冷麺のような場合には、本発明の冷凍麺類を水道水等の流水にさらして解凍し、そのままタレをかけて喫食できるので、このような場合、喫食時の熱湯注加、電子レンジ調理、茹で処理等の加熱処理が不要となる。なお、当然のことながら、本発明品は一般的な冷凍麺と同様に、炊いて調理することもできる。
【００３１】
【実施例】
本発明を、その好適な実施例に基づいて、以下に具体的に説明するが、本発明は、これら実施例の開示に基づいて限定的に解釈されるべきでない。
【００３２】
実施例１：冷凍麺類の製造
小麦粉（準強力粉）１kgとかんすい10ｇに対して、水310mlを加えてミキサーで混練して、麺生地を作成した。この麺生地を、麺帯機に通して圧延し、1.2mmの麺帯厚とし、角刃24番で切り出して麺線を得た。次いで、この麺線を、１食分(100ｇ)づつ取り分け、各種濃度（％(w/v))の食塩水、酢酸ナトリウム水溶液、および水（対照）を茹で液として準備し、沸騰状態で、茹で時間を、0.5分、１分および２分として茹でた。茹でた麺線は、水道水（約20℃）で、１分間、水洗し、水切りした後に、各麺線の重量を測定した。重量測定した麺線を、漏斗型の投入機（約30cmの高さ）から自然落下させて、内径64mmのメスシリンダーに投入し、メスシリンダーの目盛を読んで麺体積（ml）を測定した。そして、この麺体積を、茹でた麺線の重量（茹で重量(ｇ))で割って、茹で麺100ｇ当たりの比容量（麺体積ml／茹で重量100ｇ）を求め、麺塊の密度の疎密の比較指標とした。その結果を、以下の表１にまとめた。なお、表１中の飽和食塩水（飽和溶液）とは、飽和量以上の食塩を水に添加して沸騰させたもので、理論値として39.8％(w/v)の塩濃度に相当する。
【００３３】
【表１】

【００３４】
表１の結果から明らかなように、沸騰水で茹でた対照の麺塊と比較して、食塩水または酢酸ナトリウム水溶液で茹でた場合、20％(w/v)の塩濃度では、30秒の短時間の茹で処理でも25％、また、１分以上茹で処理することで50％以上の比容量の増加が認められた。また、30％以上の塩濃度の溶液にあっては、１分以上の茹で処理を行うことで比容量が倍以上に増加し、麺塊内の空隙が非常に大きくなっていることが伺えた。なお、本実施例の麺塊は、凍結処理中に麺体積の減少は少なく、凍結処理後も、麺体積はほぼ維持されていた。
【００３５】
また、茹でた麺線の重量は、沸騰水を用いたものは、茹で時間の経過と共に経時的に麺線の重量が増加しており、麺線の茹でのびが水分含量の増加によって確認されるが、20％以上の濃度の食塩水または酢酸ナトリウム水溶液では、経時的な麺線の重量の増加が小さく、茹でのびが抑えられていることが認められた。
【００３６】
実施例２：冷凍麺類の解凍速度の検討
熱湯注加による解凍速度を計測するために、実施例１に記載の手順に従って、酢酸ナトリウム水溶液で茹で処理して製造した麺塊(表１／表２の試料記号１〜12）を、凍結パット（下部内径88mm、上部内径68mm、高さ10cm）に充填して、−30℃の冷凍庫で急速凍結した。このようにして得た冷凍麺塊を、凍結パットの充填状態と逆さまの状態で、発泡スチロール製の容器(底面内径７cm、上部内径10cm、高さ11.5cm）に充填し、次いで、これに約400mlの沸騰水を注加した。そして、麺塊表面の氷が溶けて、麺線が完全にほぐれるまでに要する時間を計測した。なお、対照として、沸騰水を茹で液として用いた以外は、実施例１に記載の手順と同様にして製造した麺塊（表１／表２の試料記号Ａ〜Ｃ）について、同様に、沸騰水の注加から麺線が完全にほぐれるまでに要する時間を計測した。
【００３７】
これら計測結果を、以下の表２にまとめた。
【００３８】
【表２】

【００３９】
表２に記載の結果から明らかなように、10％(w/v)の塩濃度の酢酸ナトリウム水溶液で茹で処理した麺線では、熱湯を注加しても、麺線が即座に解凍してほぐれるまでには至らなかった。しかし、20％(w/v)以上の濃度の酢酸ナトリウム水溶液では、熱湯を注加してから遅くとも30秒以内に麺線は解凍してほぐれており、このことは、これら塩溶液で茹で処理した麺線が、解凍効率が非常に高く、また、熱湯を注加するだけで喫食できるタイプの冷凍麺類に応用できることを示唆するものであった。
【００４０】
さらに、これらサンプルの麺線に沸騰水を加えてほぐした直後に排湯を行い、約400mlの熱湯をさらに加えて喫食し、５名のパネラーによって、食味食感について官能検査を行った。その結果、パネラー全員の一致した意見として、沸騰水（酢酸ナトリウム無添加の水溶液）で茹で処理して得た麺線は、湯戻りが不十分な部分があり、麺線の復元性にばらつきが認められ、また、麺線全体にコシの弱さが目立った。一方、20％(w/v)以上の濃度の沸騰酢酸ナトリウム水溶液で茹で処理して得た麺線は、十分に湯戻りしており、均一な食感であり、沸騰水で茹で処理した麺線と比べて麺線に中芯感、張りがあり、また、生麺を茹で上げた直後のコシのある良好な食感を発現していた。なお、30％(w/v)、40％(w/v)の塩濃度の酢酸ナトリウム水溶液で茹で処理したものは、酸の風味がわずかに残っていた。
【００４１】
実施例３：冷凍麺類の凍結効率の検討
麺塊を凍結する際の凍結効率を検討するために、以下の実験を行った。なお、凍結効率を測定する場合、比較データの正確性を期すべく、茹で処理後の麺重量が等しくなるように、対照品と本発明品それぞれの茹で処理前の麺重量を適切に調整してから茹で処理を行った。
【００４２】
実施例１に記載の方法に従って製造した生麺線を、１食分として、対照品用には80ｇ、本発明品用には100ｇを取り分けた。そして、対照品は麺線を沸騰水で１分間茹で、本発明品は飽和食塩水を沸騰させて、１分間茹でた。茹で処理したこれら麺線のそれぞれを、水道水（約20℃）で、１分間水洗し、茹で処理後の麺線重量を約165ｇに調整した。このようにして得た麺線を、実施例１と同様の手順に従って、内径64mmのメスシリンダーに投入したところ、茹で処理した後の麺線の比容量（麺体積ml／茹で重量100ｇ）は、対照品で129ml、飽和食塩水で茹でた本発明品で267mlであった。これを実施例２で用いたのと同じ凍結パット(下部内径88mm、上部内径68mm、高さ10cm）に充填し、−35℃に設定された冷凍庫内に置き、麺塊中央部の温度を温度計測器（Data collector AM-7002；安立計器（株）製）で経時的に測定した。その計測結果に基づいて、冷凍時間と麺塊中心部の温度との関係をグラフ化し、それを図１に示した。図１に記載のグラフから、本発明品は、対照品と比較して、実に半分以下の時間で麺塊の凍結に至っており、本発明の方法によった方が凍結効率が高く、麺塊外周部と麺塊中心部の双方で、均一かつ急速な凍結が可能であることが認められた。
【００４３】
実施例４：茹で処理温度による影響の検討
冷凍麺塊に対する茹で処理温度（茹で液の液温）による影響を検討するために、実施例１の製造方法に従って、飽和食塩水で麺線を１分間茹でる場合において、茹で液の液温を60〜108℃の範囲内で変化させて麺線の茹で処理を行った。その結果を、以下の表３に示した。なお、表３に記載の比容量とは、茹で処理した後の麺線重量100ｇ当たりの麺体積(ml)である。
【００４４】
【表３】

【００４５】
表３に記載の結果から、70℃以下の温度で茹で処理を行う従来の製造方法によって得た麺線は、ほとんどα化が進行しておらず、また、この麺塊を後工程にて蒸し処理してα化を行っても、飽和食塩水を用いて茹で処理を行って得られる本発明の冷凍麺の麺質には至らなかった。
【００４６】
一方、温度を80℃、90℃として茹で処理を行って得た麺線は、α化がなおも不十分であり（茹で時間を長くすればα化はさらに進むと考えられる）、後工程で蒸し処理を行うことで、本発明による麺塊と同等の麺質を持った麺塊が得られた。
【００４７】
なお、60℃、70℃として茹で処理して得た麺塊の体積が比較的大きいのは、専ら、麺線が単に生状態のままであることが原因であると考えられる。
【００４８】
実施例５：麺線水洗時の水温による影響の検討
茹で麺を水洗する際の水温の冷凍麺塊に対する影響を検討するために、実施例１の製造方法に従って、沸騰状態の飽和食塩水で、１分間茹でて得た麺塊を、０℃、５℃、10℃、20℃および30℃の水で、１分間、水洗および冷却して得られた麺線の状態を確認した。その結果を、以下の表４に示した。なお、表４に記載の比容量とは、実施例１に記載の手順と同様にして茹で処理、水洗および水切りした後の麺線重量100ｇ当たりの麺体積(ml)である。
【００４９】
【表４】

【００５０】
表４に記載の結果から、水洗時の水温の変化に伴う麺体積の顕著な変化は認められなかった。従って、本発明の製造方法にあっては、麺線を水洗する際の水温は、特に重要な因子ではないと考えられる。しかしながら、通常、洗浄水の水温が低いほど麺線が硬化する傾向があり、麺線を型枠構造に充填しない（オープン状態とする）場合には、洗浄水の水温を低温にした方が、ある程度麺体積の増大に寄与するものと考えられた。
【００５１】
実施例６：塩（塩類）の選択
本発明における、食塩、酢酸ナトリウム以外の塩（類）の利用可能性についても検討を行った。すなわち、実施例１に記載の手順に従い、塩化カリウム、クエン酸ナトリウム、酢酸カリウムまたは塩化カルシウムからなる塩溶液と、乳酸ナトリウムと食塩からなる混合塩溶液を、所定の塩濃度に調整したものを茹で液として、麺線の茹で処理を、沸騰状態で、１分間行った。
【００５２】
そして、各茹で液で茹で処理して得た各麺線を、実施例２に記載の手順に従って、凍結パットに充填して凍結せしめた。次に、この凍結麺塊を、発泡スチロール製の容器(底面内径７cm、上部内径10cm、高さ11.5cm）に入れ、約400mlの熱湯を注加して、麺線を復元せしめて、５名のパネラーに喫食してもらい、食味食感について官能検査を行った。その結果を、以下の表５にまとめた。なお、表５に記載の官能検査の結果は、パネラー全員の一致した意見である。
【００５３】
【表５】

【００５４】
表５に記載の結果から、本実施例で用いた何れの茹で液（塩溶液）にあっても、水で茹でた場合と比較して、麺線の復元性が良好で、均一に湯戻りしており、塩化カリウム、塩化カルシウム等の無機塩、酢酸カリウムやクエン酸ナトリウムなどの有機酸塩、そして、有機酸塩と無機塩の混合塩（乳酸ナトリウム＋食塩）においても、麺体積の増大効果が認められた。
【００５５】
実施例７：工程付加の検討
本発明の製造方法において、麺線のα化をさらに十分に進行せしめるべく、茹で処理工程の前工程または後工程に、蒸し工程または茹で工程を付加せしめ、得られる麺線の性状に与える影響を検定した。具体的には、実施例１に記載の一連の製造手順において、飽和食塩水で１分間茹で処理して得た麺塊に関して、(1)飽和食塩水による茹で処理前に２分間の蒸し工程、(2)飽和食塩水による茹で処理前に１分間の沸騰水による茹で工程、そして、(3)飽和食塩水による茹で処理後に１分間の沸騰水による茹で工程を導入して、冷凍麺塊を製造した。その結果を、以下の表６に示した。なお、表６に記載の茹で処理後の麺重量（茹で重量）、麺体積、比容量（麺体積ml／麺線重量100ｇ)のそれぞれは、実施例１に記載の手順に従って、凍結前の麺塊について測定を行い、また、実施例２に記載の方法に従って官能検査を行った。
【００５６】
【表６】

【００５７】
表６に記載の結果から、何れの付加工程を利用しても、麺線のα化が進行し、調理後の麺の食感に加え、見栄えも良くなっていた。しかし、飽和食塩水で茹で処理した後に改めて茹で処理して得た麺線は、麺体積の増加が少なく、麺線のコシがやや弱くなる傾向があり、本発明による茹で処理工程の後に長時間の茹で処理を行うのはあまり好ましくないと考えられた。また、本発明による茹で処理工程の前に蒸し処理を行うと、麺線にウェーブが付くので、麺線にウェーブを付ける必要が無い場合には、飽和食塩水による茹で処理前に、水または低濃度の塩溶液で茹で処理をすることが好ましい。
【００５８】
実施例８：冷凍中華麺
以下に記載の手順に従って、容器入冷凍中華麺を製造した。
【００５９】
小麦粉（準強力粉）１kg、グルテン20ｇおよび卵白粉末20ｇからなる原料粉に、かんすい10ｇ、重合リン酸塩１ｇを水330mlに溶解して調製した溶液を添加し、ミキサーで混練して麺生地を作成した。この麺生地を麺帯機に通して圧延し、最終麺帯厚が1.2mmの麺帯を得た。これを、角刃24番で切り出して麺線を得た。
得られた麺線を、１食分（100ｇ）づつ取り分け、沸騰水で１分間茹でた後、さらに沸騰飽和食塩水で１分間茹でて、液切りした後、水道水の流水（約20℃）に１分間さらして水洗した。水洗した麺線を、凍結パット（下部内径88mm、上部内径68mm、高さ10cm）に充填して、−35℃で、60分間凍結した後に、得られた冷凍麺塊を発泡スチロール製容器（底面内径７cm、上部内径10cm、高さ11.5cm）に充填して、容器入冷凍中華麺を得た。
【００６０】
この容器入冷凍中華麺は、熱湯注加または電子レンジ調理のいずれによっても調理可能な即席中華麺である。
【００６１】
この冷凍中華麺を熱湯注加によって調理すべく、まず、沸騰した熱湯400mlを容器に注加し、３分間放置した後に排湯し、麺上に中華麺用粉末スープを加えて、そこに新たに熱湯400mlを注加した。この中華麺は、麺線のほぐれが良好で、復元性が良く、復元ムラも無く、しかも茹で上げ直後の独特のコシを持った美味しい麺であった。
【００６２】
また、この冷凍中華麺を電子レンジで調理すべく、まず、中華麺用粉末スープと共に沸騰した熱湯400mlを容器に加えて、電子レンジ内に置き、500Ｗの出力で３分間、電子レンジで調理した。この中華麺は、麺線のほぐれが良好で、復元性が良く、復元ムラも無く、しかも茹で上げ直後の独特のコシを持った美味しい麺であった。なお、電子レンジ調理によった場合、熱湯注加の場合に比較して、麺の粉っぽさが減り、いわゆる調理感の向上が認められた。
【００６３】
実施例９：冷凍中華麺（炊き麺タイプ）
以下に記載の手順に従って、炊き麺タイプの冷凍中華麺を製造した。
【００６４】
小麦粉（準強力粉）１kgからなる原料粉に、かんすい15ｇと重合リン酸塩１ｇを水330mlに溶解して調製した溶液を添加し、ミキサーで混練して麺生地を作成した。この麺生地を麺帯機に通して圧延し、最終麺帯厚が1.35mmの麺帯を得た。
【００６５】
この麺帯を、角刃22番で切り出して麺線を得た。得られた麺線を１食分（100ｇ）づつ取り分け、沸騰飽和食塩水で30秒間茹でて、液切りした後に、水道水の流水（約20℃）に１分間さらして水洗した。水洗した麺塊を、箱型のモールド（上面、縦145mm、横100mm；下面、縦125mm、横85mm、高さ42mm）に入れ、−35℃で、冷凍凍結して、炊いて調理するタイプの冷凍中華麺（炊き麺）を得た。
【００６６】
この冷凍麺を、沸騰水で２分間茹で、別途準備しておいた400mlの熱い中華麺スープを張った丼に移した。このようにして調理した中華麺は、麺線のほぐれが良好で、復元ムラが無く、しかも茹で上げ直後の独特のコシを持った美味しい麺であった。
【００６７】
実施例 10 ：冷凍スパゲティ
以下に記載の手順に従って、冷凍スパゲティを得た。
【００６８】
市販の乾麺のスパゲティ（商品名：De Cecco Spaghettini n.11、1.65mm、９分茹でタイプ、イタリア製、日清製粉輸入）80ｇを、11分間沸騰水で茹でた後、１分間、沸騰飽和食塩水で茹でた。これを、水道水の流水で２分間水洗した後、この麺塊を、箱型のモールド（上面、縦145mm、横100mm；下面、縦125mm、横85mm、高さ42mm）に入れ、−35℃で、60分間凍結した。
【００６９】
凍結した麺塊を皿形容器（上部内径16cm、深さ６cm）に充填した後、500mlの熱湯を注いで１分間放置し、排湯してから喫食したところ、麺線のほぐれが良好で、復元ムラも無く、しかもアルデンテな食感を持った美味しい麺であった。なお、９分間、沸騰水で茹で処理した後、食塩水による茹で処理を行わずに水洗し、水洗後、凍結して作成したスパゲティも喫食してみたが、飽和食塩水を用いて茹で処理して得た本発明品の方が、均一な麺線の復元性はもちろん、茹で時間が長いにもかかわらず、中芯感が有意に残存しており、スパゲティらしいアルデンテな食感が確認された。
【００７０】
【発明の効果】
このように、本発明によれば、冷凍麺類の麺塊の製造において、特に、茹でた麺を容器に投入して凍結する際に、空隙に富んだ麺塊、具体的には、従来の麺塊の実に約２倍以上の体積（嵩高さ）を有する麺塊も得られるので、これにより、麺塊が効率良く均一に凍結でき、また、麺線の復元時に加熱ムラ無く復元できる冷凍麺塊を得ることができる。本発明によって製造された冷凍麺塊は、麺塊中心部を凍結するに要する時間が、従来の半分以下の時間にまで短縮できるので、茹で上げ直後の麺の水分勾配を保持することが可能で、食感の良い麺が提供できるのである。
【００７１】
また、従来の製造方法によった冷凍麺では、熱湯注加後に麺線中心部が解凍して麺線がほぐれるまで通常約３分以上の時間を要していたが、本発明による冷凍麺塊では、熱湯を注いだ直後に麺線がほぐれ、しかも麺線が均一に解凍するので、従来の冷凍麺塊で認められた麺塊外周部の麺線の茹でのびを防ぐことができる。
【００７２】
さらに、本発明によれば、茹で時間が長くなっても、麺線水分が過剰に高くならず、麺線は茹でのびしにくく、また、中芯感を伴った良好な食感の麺とすることができる。
【００７３】
特に、本発明によれば、容器に冷凍麺塊が充填されてなる容器入冷凍麺において、熱湯注加によって喫食可能な即席性の高い冷凍麺も提供できる。
【図面の簡単な説明】
【図１】冷凍時間と麺塊中央部の温度との関係を示すグラフである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to frozen noodles, and more particularly to frozen noodles obtained by boiling with a salt solution and a method for producing the same.
[0002]
[Background Art and Problems to be Solved by the Invention]
Conventionally, noodle masses of frozen noodles (hereinafter referred to as “frozen noodle masses”) are generally prepared by putting boiled noodles into a mold and freezing them. However, the conventional frozen noodle mass obtained in this way has a structure in which noodle strings are densely packed and has a small gap. Therefore, when the noodle mass is frozen or when the noodles are cooked and restored by pouring hot water or cooking in a microwave oven In addition, there is a difference in the thermal conductivity between the noodle mass center and the outer periphery of the noodle mass (noodle mass outer edge), and heat does not spread evenly over the entire noodle mass, so that the noodle strings constituting the noodle mass are uniform. Freezing and restoration were difficult.
[0003]
That is, in the conventional frozen noodle chunks with dense noodle strings and few voids, during the freezing process, the heat conduction to the center of the noodle chunk is bad, and it is difficult to uniformly freeze the whole noodle chunk, Since the noodle strings at the center of the noodle mass are slowly frozen, the noodle strings at the center of the noodle mass are stretched, resulting in an unfavorable texture noodle. In addition, when restoring frozen noodle masses with such dense noodle strings, the penetration of hot water into the center of the noodle mass and the conduction of heat are poor, resulting in poor hot water return and sufficient noodle mass center. Sometimes it did not warm up. Therefore, if the noodle strings at the center of the noodle mass are fully restored, the outer periphery of the noodle mass becomes an excessively boiled shape, and there is a problem that the noodle strings on the outer periphery become a noodle with a soft texture. . Such problems become more pronounced with thick noodle masses.For example, when considering a product of a type in which a frozen noodle mass for one serving is contained in a cup-shaped container, hot water is not used with thick noodle masses. It was difficult to obtain frozen noodles with a high degree of improvisation so that cooking could be completed after a simple addition.
[0004]
Furthermore, in the case of conventional frozen noodle masses with dense noodle strings and few voids, the noodle strings are bound to each other, the loosening of the noodle strings when cooking is restored, and thawing unevenness occurs and There were also problems such as uneven texture.
[0005]
In order to solve such problems that have been pointed out in frozen noodle masses, for example, the noodle mass surface is provided with wavy irregularities (Japanese Patent Laid-Open No. 60-105467), and the thawing / restoring property is improved. For this reason, a noodle lump surface having grooves (Japanese Patent Laid-Open No. 7-203887) has been proposed. However, in any of these inventions, a special apparatus for processing noodles having a predetermined structure is required, and the above-mentioned problems have not been solved.
[0006]
Also proposed is a technique (Japanese Patent Laid-Open No. 49-100249) in which steamed noodles are quenched with cold water (ice water) at a temperature of 0 to 5 ° C. to harden the noodle strings to produce frozen noodles with many voids. This technique is the most widely used method for producing frozen noodles at present, but this method has not yet solved the above-mentioned problems of the prior art.
[0007]
Furthermore, there is a so-called brine freezing method (Japanese Patent Laid-Open No. Sho 63-103645) in which boiled noodles are frozen by immersing them in a cold ethanol solution (−20 to −40 ° C.). There are problems such as difficulty in temperature management and handling, high manufacturing costs, and problems such as difficulty in obtaining a regular-shaped noodle mass in addition to the taste and physical properties related to the ethanol solution.
[0008]
The present invention solves the above-described series of problems, that is, the freezing efficiency is good, it can be frozen uniformly, there is no unevenness in heating at the time of cooking restoration, the restoring property is good, and the taste and texture of the looseness are good. The purpose is to obtain good frozen noodles. In particular, in cup-shaped frozen noodles in which a cup-shaped container is filled with frozen noodle masses, it is also an object to obtain frozen noodles that are highly instant and can be eaten by pouring hot water.
[0009]
In order to solve the above-described series of problems, the present invention provides a naturally wide gap between noodle strings when forming frozen noodle chunks, that is, when boiled noodles are put into a container and frozen. It is also an object to make the noodle mass larger (bulky) than the conventional frozen noodle mass.
[0010]
[Means for Solving the Problems]
The present invention has been invented to solve the above-mentioned problems, and the gist thereof includes a process of treating noodle strings with a high-concentration salt solution in a process of producing frozen noodles. There are a manufacturing method and frozen noodles obtained through this boil treatment process.
[0011]
Specifically, the method of the present invention is a method for producing frozen noodles comprising a step of pre-gelatinizing a noodle string, washing it with water, and freezing. In this method, the salt concentration is 20% (w / v) to a saturated concentration, preferably Relates to a method for producing frozen noodles, comprising a step of boiling a noodle string using a 30% (w / v) to saturated salt solution as a boiled liquid.
[0012]
By the way, the salt concentration of the salt solution used in the present invention is, for example, known in the art of boiling spaghetti by boiling spaghetti by boiling a small amount of salt in the boiled liquid in order to maintain the hardness of the spaghetti noodle strings when boiled spaghetti. It is essentially different from technology. That is, in the prior art, as in the present invention, the technical idea of boiling noodle strings with a salt solution having a high concentration of 20% (w / v) to a saturated concentration, preferably 30% (w / v) to a saturated concentration is Of course, the effects of this were not recognized at all.
[0013]
In the present invention, the boiled noodle strings are those in which the noodle strings are immersed in a high-temperature salt solution, and the noodle strings are preferably immersed in a salt solution having a liquid temperature of 80 ° C. or higher.
[0014]
The salt that can be used in the present invention is:Salt, potassium chloride, calcium chloride, sodium acetate, potassium acetate, sodium lactate, sodium citrate and mixtures thereof.
[0015]
Further, the present invention provides a noodle string using a saline solution and / or an organic acid salt solution having a salt concentration of 20% (w / v) to a saturated concentration, preferably 30% (w / v) to a saturated concentration as a boiled liquid. The present invention relates to frozen noodles having a large volume and a wide gap (bulky), which are produced by a production method including a step of treating rice cake with rice bran.
[0016]
In addition, according to the present invention, a container, particularly a cup-shaped container, is filled with the frozen noodle mass produced by the production method of the present invention, thereby obtaining a container-type frozen noodle that can be eaten by pouring hot water. It is done.
[0017]
That is, as will be described later, according to the present invention, compared to the case according to the conventional method, even if the noodle weight is the same, it is possible to easily obtain a frozen noodle mass whose noodle volume is actually twice or more, In addition, it is possible to provide frozen noodles in a container having high quality that can be eaten after cooking is completed only by pouring hot water.
[0018]
DETAILED DESCRIPTION OF THE INVENTION
As the noodle strings for frozen noodles used in the present invention, noodle strings obtained by making noodles by a conventional method can be used. This “ordinary method” refers to adding flour and salt, such as wheat flour, as necessary, with addition of citrus and salt, noodle quality improvers such as thickeners and gluten, and other auxiliary ingredients. And kneaded to obtain a kneaded product, and the kneaded product is cut out as a noodle band by rolling, or the kneaded product is extruded to form a noodle string. In this case, kneading of the noodle material and formation of the noodle band can be carried out under reduced pressure, or the noodle band and noodle string obtained can be aged to improve the noodle string strain and texture.
[0019]
The obtained noodle strings may be used as they are, or may be used after being dried once to obtain dry noodles. In the present invention, these noodle strings are boiled in a highly concentrated salt solution. As used herein, the term “boiled” refers to a process for converting the noodle strings into α, and the noodle strings are soaked in a high-temperature salt solution that has substantially the same effect as the boiled treatment. Including. The boiling temperature in the present invention is set to a temperature equal to or higher than the gelatinization temperature of starch, preferably 80 ° C. or higher from the viewpoint of obtaining a frozen noodle mass having a desired noodle quality and volume. Specifically, it is desirable to immerse the noodle strings in the salt solution for 20 seconds or longer at a liquid temperature of 80 ° C. and for 10 seconds or longer at a liquid temperature of 90 ° C. This is because when noodle strings are dipped in a salt solution at a temperature lower than the gelatinization temperature of starch, not only the noodle strings are not gelatinized but also a frozen noodle mass having a desired noodle quality is almost expected. It is because it cannot be done. Therefore, although it depends on the thickness of the noodle strings, it is preferable to cook and treat the noodle strings with a boiling aqueous solution for about 10 seconds to several minutes. According to the method of the present invention, the moisture content of the noodle strings does not become so high even when the boil treatment is performed for a long time. Management of the processing time with boil becomes easy.
[0020]
By the way, the salt that can be used in the present invention is a water-soluble salt that can be dissolved in water at a concentration of 20% (w / v) or more, regardless of whether it is acidic or alkaline. Salt is preferred,Specifically, sodium chloride, potassium chloride, calcium chloride, sodium acetate, potassium acetate, sodium lactate, sodium citrate, and mixtures thereof. In addition, it is possible to use a method of mixing acid and alkali, which results in substantially the same result as the addition of these salts, that is, a method of obtaining sodium lactate by adding lactic acid and sodium carbonate to a boiled solution, Of course, such a method is also included in the scope of the present invention. Particularly preferred salts for use in the present invention include sodium chloride, sodium acetate, sodium lactate and the like. Furthermore, when a mixed salt composed of two or more kinds of salts is used, expression of an unfavorable taste exhibited by each salt is suppressed, so that a desired taste can be obtained by carefully selecting a combination of salts to be used. There is. For example, a preferable salt combination in the present invention is a mixed salt composed of sodium chloride and sodium lactate.
[0021]
According to the invention, a highly concentrated salt solution or mixed salt solution, ie a salt concentration of 20% (w / v) to a saturated concentration, preferably 30% (w / v) to a saturated concentration (mixed salt solution Salt solution) is preferably used.
[0022]
Further, in the present invention, in addition to the step of boiling the noodle strings with a high concentration salt solution, the noodle strings are optionally separately steamed, or the noodles are prepared by dissolving water or an arbitrary substance. It is also possible to add a process at the edge of the line. Such an additional steaming step or boiling step can be introduced before or after boiling the noodle strings with a high-concentration salt solution, or both before and after. However, after the boil treatment according to the present invention, when the additional boil treatment with water is performed for a long time, as mentioned later in the examples, it is recognized that it is difficult to obtain the desired noodle quality, so the previous step It is preferable to perform an additional boiling process or steaming process, or an additional steaming process in a later step. In the case of the present invention, when the salt concentration of the salt solution to be used becomes excessively high, so-called cooking of the noodle strings is suppressed, and the so-called cooking feeling is insufficient (the noodles are not elastic and slightly powdery remains) It may become noodle strings. In such a case, it is preferable to add a steaming process or a boil process by the method mentioned above.
[0023]
After the noodle strings are boiled with a high-concentration salt solution in accordance with the present invention, or after the noodle strings are made alpha through an additional steaming process or boil process, these noodle strings are quickly washed with water.
[0024]
Washing can be performed by spraying or showering water on the gelatinized noodle strings, or by immersing the gelatinized noodle strings in water. In the present invention, room-temperature tap water is sufficient as water for washing, but it is better to wash the noodle strings with cold water of 10 ° C. or lower.
[0025]
The washing of the noodle strings is intended to tighten the noodle quality and promote the hardening of the noodle strings, and at the same time to wash away the melted portion of the noodle strings with the salt present on the surface of the noodle strings. It is preferable that the salt remaining on the wire surface is washed away.
[0026]
The washed noodle strings are preferably frozen immediately after draining. As described above, the noodle strings are generally frozen in the form in order to determine the shape of the frozen noodle mass, but of course, other well-known in the art. A freezing method can also be adopted. The noodle mass can be put into the mold by filling the noodle mass by a commonly used method such as dropping the noodle mass from the upper part of the mold by gravity drop, and if necessary, the noodle strings in the mold In order to adjust the shape of the noodles, it may be lightly pressed from the top of the noodle mass placed in the mold. However, in this case, when the noodle mass is pressed too strongly, not only the voids of the noodle mass are crushed and lost, but in the case of the present invention, the noodle strings constituting the noodle mass are broken. In addition, it is desirable to freeze the noodle mass as quickly as possible, so that it can be frozen while maintaining the moisture gradient of the noodle strings immediately after boiling, and has a unique texture after cooking. -Noodles with noodle quality can be obtained. The frozen noodle mass of the present invention produced in this way is, as mentioned later in the examples, the freezing time at the center of the noodle mass is the same as the noodle mass obtained by the conventional production method using chickenpox. In comparison, it can be shortened to about half (per noodle mass of the same weight for one meal), has high freezing efficiency, and easily maintains the texture of noodles immediately after being boiled.
[0027]
The form of the product using the noodle mass of the frozen noodles of the present invention can be applied to Chinese noodles such as ramen and yakisoba, Japanese noodles such as udon and soba, and Western-style noodles such as spaghetti. In addition, the frozen noodle mass of the present invention may be used as it is or may be packaged (individually packaged) in units of individual meals for distribution. In addition, the frozen noodle mass of the present invention may be packaged in a bowl-shaped, cup-shaped or dish-shaped container and distributed as frozen noodles in a container.
[0028]
And, in the case of the frozen noodle mass of the present invention, the restorability is very good, and the noodle strings are uniformly restored, so that the noodle strings can be easily restored simply by adding hot water. It is also possible to make frozen noodles. In this case, at the time of freezing, in addition to a method of filling a cup-shaped container with noodle masses obtained by freezing in a mold, particularly a cup-shaped mold, in a final product form container, for example, styrene It may be directly filled into a cup-shaped container made of paper or paper and frozen. In addition, from the viewpoint of further improving the restoring property of the noodle strings, a method of forming the entire shape of the frozen noodle mass into a concave shape, or noodles in the container so as to leave a space below the noodle mass placed in the cup-shaped container. A method of filling a lump can also be applied to the present invention. In addition, in order to eat instant frozen noodles in containers according to the present invention, if the product form is soup type ramen or udon, etc., expect a decrease in hot water temperature after pouring hot water and restore the noodle strings After throwing away the hot water used, it is recommended to add fresh hot water again and add powdered ramen soup, Japanese-style soup, etc. to this. In addition, in the case of non-soup type noodles such as fried noodles and spaghetti, it is possible to eat after adding only a fried noodle sauce, meat sauce, cream sauce or the like without re-adding hot water.
[0029]
In addition, the frozen noodle mass of the present invention can be made into frozen noodles in a container suitable for cooking in a microwave oven, thereby achieving uniform restoration of noodle strings, which was difficult with conventional frozen noodles for microwave ovens. be able to.
[0030]
Furthermore, according to the present invention, for example, when the product is cold noodles, the frozen noodles of the present invention can be thawed by exposing them to running water such as tap water, and can be eaten with sauce as it is. In this case, heat treatment such as pouring hot water at the time of eating, microwave cooking, and boil processing is not necessary. As a matter of course, the product of the present invention can be cooked and cooked in the same manner as general frozen noodles.
[0031]
【Example】
The present invention will be specifically described below based on preferred examples thereof, but the present invention should not be construed in a limited manner based on the disclosure of these examples.
[0032]
Example 1: Production of frozen noodles
Noodle dough was prepared by adding 310 ml of water to 1 kg of wheat flour (quasi-strong flour) and 10 g of knead and kneading them with a mixer. This noodle dough was rolled through a noodle banding machine to obtain a noodle band thickness of 1.2 mm and cut with a square blade No. 24 to obtain a noodle string. Next, the noodle strings are separated for each serving (100 g), and various concentrations (% (w / v)) of saline, sodium acetate aqueous solution, and water (control) are prepared as boiled liquid. The time was boiled as 0.5 min, 1 min and 2 min. The boiled noodle strings were washed with tap water (about 20 ° C.) for 1 minute and drained, and then the weight of each noodle string was measured. The weighed noodle strings were naturally dropped from a funnel-type feeding machine (about 30 cm high) and put into a measuring cylinder having an inner diameter of 64 mm, and the noodle volume (ml) was measured by reading the scale of the measuring cylinder. Then, the noodle volume is divided by the weight of boiled noodle strings (boiled weight (g)) to obtain a specific capacity per 100 g of boiled noodles (noodle volume ml / boiled weight 100 g). A comparative index was used. The results are summarized in Table 1 below. In addition, the saturated saline solution (saturated solution) in Table 1 is obtained by boiling a saturated salt solution or more into water, and corresponds to a salt concentration of 39.8% (w / v) as a theoretical value.
[0033]
[Table 1]

[0034]
As is apparent from the results in Table 1, compared to the control noodle mass boiled with boiling water, when boiled with saline or sodium acetate aqueous solution, the salt concentration of 20% (w / v) is 30 seconds. An increase in specific capacity of 25% was observed even with short-time soot treatment, and 50% or more when treated with soot for 1 minute or longer. In addition, in the case of a solution having a salt concentration of 30% or more, it was found that the specific capacity increased more than doubled by performing the boil for 1 minute or more, and the voids in the noodle mass were very large. . In the noodle mass of this example, the noodle volume decreased little during the freezing process, and the noodle volume was substantially maintained after the freezing process.
[0035]
In addition, the weight of boiled noodle strings using boiling water increased with time, and the weight of the noodle strings increased over time, and the boiled noodle strings were confirmed by the increase in water content. However, it was confirmed that the saline or sodium acetate aqueous solution having a concentration of 20% or more showed a small increase in the weight of the noodle strings over time, and that boiled bread was suppressed.
[0036]
Example 2: Examination of the thawing rate of frozen noodles
In order to measure the thawing rate by pouring hot water, according to the procedure described in Example 1, noodle masses (sample symbols 1 to 12 in Table 1 / Table 2) prepared by boiling with an aqueous sodium acetate solution were frozen pad It was filled in (lower inner diameter 88 mm, upper inner diameter 68 mm, height 10 cm), and rapidly frozen in a −30 ° C. freezer. The frozen noodle mass thus obtained is filled into a polystyrene foam container (bottom inner diameter: 7 cm, upper inner diameter: 10 cm, height: 11.5 cm) in an upside-down state with the frozen pad, and then about 400 ml. Of boiling water was added. Then, the time required for the ice on the surface of the noodle mass to melt and the noodle strings to be completely loosened was measured. As a control, the noodle mass (sample symbols A to C in Table 1 / Table 2) produced in the same manner as in the procedure described in Example 1 except that boiling water was used as a boiled liquid was similarly boiled. The time required from the pouring of water until the noodle strings were completely loosened was measured.
[0037]
These measurement results are summarized in Table 2 below.
[0038]
[Table 2]

[0039]
As is clear from the results shown in Table 2, in the noodle strings treated with boiled sodium acetate aqueous solution having a salt concentration of 10% (w / v), the noodle strings are immediately thawed even when hot water is added. It wasn't until I was unraveled. However, in the case of sodium acetate aqueous solution with a concentration of 20% (w / v) or more, the noodle strings are thawed and loosened within 30 seconds at the latest after pouring hot water. This suggests that the noodle strings are very efficient in thawing and can be applied to frozen noodles of a type that can be eaten simply by pouring hot water.
[0040]
Further, immediately after boiling water was added to the noodle strings of these samples, the hot water was drained, and about 400 ml of hot water was further added to eat, and sensory test was conducted on the taste and texture by five panelists. As a result, the panelists all agreed that the noodle strings obtained by boiling with boiling water (aqueous solution without sodium acetate) have insufficient reversion of hot water, and the restorability of the noodle strings varies. In addition, the weakness of the noodle strings was noticeable. On the other hand, the noodle strings obtained by boiled with a boiling sodium acetate aqueous solution having a concentration of 20% (w / v) or more are sufficiently reconstituted with hot water, have a uniform texture, and are boiled with boiled water. Compared to the line, the noodle line had a feeling of core and tension, and a good texture with firmness immediately after the raw noodles were boiled was expressed. In addition, the acid flavor remained a little in what was processed with the sodium acetate aqueous solution of the salt concentration of 30% (w / v) and 40% (w / v).
[0041]
Example 3: Examination of freezing efficiency of frozen noodles
In order to examine the freezing efficiency when freezing the noodle mass, the following experiment was performed. When measuring the freezing efficiency, in order to ensure the accuracy of the comparison data, the noodle weight before the boil treatment of the control product and the present invention product is appropriately adjusted so that the noodle weight after the boil treatment is equal. Processing was carried out with a cocoon.
[0042]
The raw noodle strings produced according to the method described in Example 1 were divided into 80g for the control product and 100g for the product of the present invention. The control product was boiled with boiling water for 1 minute, and the product of the present invention was boiled with saturated saline for 1 minute. Each of these noodle strings treated with boil was washed with tap water (about 20 ° C.) for 1 minute, and the weight of the noodle string after boiled treatment was adjusted to about 165 g. When the noodle strings thus obtained were put into a measuring cylinder having an inner diameter of 64 mm according to the same procedure as in Example 1, the specific capacity of the noodle strings after being boiled (noodle volume ml / boiled weight 100 g) was The control product was 129 ml, and the product of the present invention boiled with saturated saline was 267 ml. This was filled in the same frozen pad (lower inner diameter 88 mm, upper inner diameter 68 mm, height 10 cm) as used in Example 2 and placed in a freezer set at −35 ° C. Measurement was performed with time using a measuring instrument (Data collector AM-7002; manufactured by Anritsu Keiki Co., Ltd.). Based on the measurement results, the relationship between the freezing time and the temperature at the center of the noodle mass was graphed and shown in FIG. From the graph shown in FIG. 1, the product of the present invention reached freezing of the noodle mass in less than half the time compared to the control product, and the method of the present invention has higher freezing efficiency, and the noodle mass It was confirmed that uniform and rapid freezing was possible at both the outer periphery and the noodle chunk center.
[0043]
Example 4: Examination of influence of boil treatment temperature
In order to examine the influence of the boiled treatment temperature (boiled liquid temperature) on the frozen noodle mass, when the noodle strings were boiled for 1 minute with saturated saline according to the production method of Example 1, the liquid temperature of the boiled liquid was changed to 60 The noodle strings were boiled by changing the temperature within a range of ˜108 ° C. The results are shown in Table 3 below. The specific capacity shown in Table 3 is the noodle volume (ml) per 100 g of noodle string weight after the boil treatment.
[0044]
[Table 3]

[0045]
From the results shown in Table 3, the noodle strings obtained by the conventional manufacturing method in which the boil treatment is performed at a temperature of 70 ° C. or less are hardly progressed to pregelatinization, and this noodle mass is steamed in the subsequent process. Even if it processed and gelatinized, it did not reach the noodle quality of the frozen noodles of the present invention obtained by boiling with saturated saline.
[0046]
On the other hand, the noodle strings obtained by boiling at 80 ° C. and 90 ° C. are still insufficiently gelatinized (it is thought that if the time is boiled for longer, the α-granulation will further progress). By performing the steaming process, a noodle mass having the same noodle quality as the noodle mass according to the present invention was obtained.
[0047]
The reason for the relatively large volume of the noodle mass obtained by boiling at 60 ° C. and 70 ° C. is considered to be mainly because the noodle strings are simply left in the raw state.
[0048]
Example 5: Examination of the effect of water temperature during washing with noodle strings
In order to examine the influence of the water temperature on the frozen noodle mass when washing the boiled noodles, according to the production method of Example 1, the noodle mass obtained by boiling for 1 minute with a saturated saline solution in a boiling state The state of the noodle strings obtained by washing and cooling with water at 1 ° C, 10 ° C, 20 ° C and 30 ° C for 1 minute was confirmed. The results are shown in Table 4 below. The specific capacity shown in Table 4 is the volume (ml) of noodles per 100 g of noodle strings after boiled, washed and drained in the same manner as in Example 1.
[0049]
[Table 4]

[0050]
From the results shown in Table 4, no significant change in noodle volume was observed with changes in water temperature during washing. Therefore, in the production method of the present invention, it is considered that the water temperature when washing the noodle strings is not a particularly important factor. However, usually, the lower the temperature of the washing water, the more the noodle strings tend to harden, and when the noodle strings are not filled into the formwork structure (open state), the temperature of the washing water should be lowered. It was thought that it contributed to the increase of noodle volume to some extent.
[0051]
Example 6: Selection of salt (salts)
The availability of salt (s) other than sodium chloride and sodium acetate in the present invention was also examined. That is, according to the procedure described in Example 1, a salt solution consisting of potassium chloride, sodium citrate, potassium acetate or calcium chloride and a mixed salt solution consisting of sodium lactate and sodium chloride adjusted to a predetermined salt concentration are boiled. As a liquid, the noodle strings were boiled for 1 minute in a boiling state.
[0052]
Then, each noodle string obtained by treating each noodle with a koji liquid was filled in a freezing pad and frozen according to the procedure described in Example 2. Next, this frozen noodle mass is put into a polystyrene foam container (bottom inner diameter 7 cm, upper inner diameter 10 cm, height 11.5 cm), and about 400 ml of hot water is poured to restore the noodle strings. The panelists drank and performed a sensory test on the texture. The results are summarized in Table 5 below. In addition, the result of the sensory test described in Table 5 is a consensus opinion of all the panelists.
[0053]
[Table 5]

[0054]
From the results shown in Table 5, in any boiled liquid (salt solution) used in this example, compared to the case of boiled with water, the noodle strings are highly recoverable and evenly returned to hot water. Inorganic salts such as potassium chloride and calcium chloride, organic acid salts such as potassium acetate and sodium citrate, and mixed salt of organic and inorganic salts (sodium lactate + salt) increase noodle volume The effect was recognized.
[0055]
Example 7: Examination of process addition
In the production method of the present invention, the steaming process or boiled process is added to the pre-process or post-process of the boil treatment process in order to further advance the gelatinization of the noodle strings, and the effect on the properties of the resulting noodle strings is affected. Tested. Specifically, in the series of production procedures described in Example 1, for the noodle mass obtained by boiling with saturated saline for 1 minute, (1) steaming step for 2 minutes before boiled with saturated saline, (2) Boiled with saturated brine for 1 minute before boiling, and (3) Boiled with saturated brine for 1 minute after boiling for 1 minute to produce frozen noodle mass did. The results are shown in Table 6 below. Each of the noodle weight (boiled weight), noodle volume, and specific capacity (noodle volume ml / noodle wire weight 100 g) after the boil treatment shown in Table 6 is the noodle before freezing according to the procedure described in Example 1. The lump was measured and a sensory test was performed according to the method described in Example 2.
[0056]
[Table 6]

[0057]
From the results shown in Table 6, no matter which addition step was used, the gelatinization of the noodle strings progressed, and in addition to the texture of the noodles after cooking, the appearance was improved. However, the noodle strings obtained by re-boiling with saturated saline solution have a small increase in noodle volume and tend to be slightly weak in noodle strings. It was thought that it was not so preferable to perform the treatment with the cocoon. In addition, when steaming is performed prior to the boil treatment process according to the present invention, the noodle strings are wavy, so if there is no need to wave the noodle strings, water or low It is preferable to treat with a salt solution of a concentration.
[0058]
Example 8: Frozen Chinese noodles
According to the procedure described below, frozen Chinese noodles in a container were produced.
[0059]
To a raw material powder consisting of 1 kg of wheat flour (quasi-strong flour), 20 g of gluten and 20 g of egg white powder, a solution prepared by dissolving 10 g of potassium and 1 g of polymerized phosphate in 330 ml of water is added and kneaded with a mixer to create a noodle dough did. This noodle dough was rolled through a noodle banding machine to obtain a noodle band having a final noodle band thickness of 1.2 mm. This was cut out with a square blade No. 24 to obtain a noodle string.
The noodle strings obtained were separated for one serving (100 g), boiled with boiling water for 1 minute, further boiled with boiling saturated saline for 1 minute, drained, and then poured into running tap water (about 20 ° C). It was exposed for 1 minute and washed with water. The noodle strings washed with water are filled in a frozen pad (lower inner diameter 88 mm, upper inner diameter 68 mm, height 10 cm) and frozen at −35 ° C. for 60 minutes. 7 cm, upper inner diameter 10 cm, height 11.5 cm) to obtain frozen Chinese noodles in a container.
[0060]
The container-frozen Chinese noodles are instant Chinese noodles that can be cooked by either hot water pouring or microwave cooking.
[0061]
In order to cook this frozen Chinese noodles by pouring hot water, first add 400 ml of boiling hot water to the container, let it stand for 3 minutes, drain the hot water, add the Chinese noodle powder soup on the noodles, 400 ml of hot water was added to the flask. This Chinese noodle was a delicious noodle with good noodle strip looseness, good restorability, no unevenness of restoration, and a unique stiffness immediately after boiling.
[0062]
In addition, in order to cook this frozen Chinese noodle in a microwave oven, first add 400 ml of boiling water with powdered soup for Chinese noodles to a container, place it in a microwave oven, and cook it in a microwave oven at 500 W output for 3 minutes. . This Chinese noodle was a delicious noodle with good noodle strip looseness, good restorability, no unevenness of restoration, and a unique stiffness immediately after boiling. In addition, when using microwave cooking, compared with the case of pouring hot water, the powderiness of the noodles was reduced, and so-called cooking feeling was improved.
[0063]
Example 9: Frozen Chinese noodles (cooked noodle type)
A cooked noodle type frozen Chinese noodle was produced according to the procedure described below.
[0064]
A solution prepared by dissolving 15 g of potassium and 1 g of polymerized phosphate in 330 ml of water was added to a raw material powder consisting of 1 kg of wheat flour (quasi-strong flour), and kneaded with a mixer to prepare a noodle dough. This noodle dough was rolled through a noodle banding machine to obtain a noodle band having a final noodle band thickness of 1.35 mm.
[0065]
The noodle band was cut out with a square blade 22 to obtain a noodle string. The obtained noodle strings were separated by one serving (100 g), boiled with boiling saturated saline for 30 seconds, drained, then exposed to running tap water (about 20 ° C.) for 1 minute and washed with water. The noodle mass washed with water is placed in a box-shaped mold (top, length 145 mm, width 100 mm; bottom, length 125 mm, width 85 mm, height 42 mm), frozen at -35 ° C, cooked and cooked. Frozen Chinese noodles (cooked noodles) were obtained.
[0066]
The frozen noodles were boiled in boiling water for 2 minutes and transferred to a bowl prepared with 400 ml of hot Chinese noodle soup prepared separately. The Chinese noodles cooked in this manner were delicious noodles with good noodle strip looseness, no unevenness of restoration, and a unique stiffness immediately after boiling.
[0067]
Example Ten : Frozen spaghetti
Frozen spaghetti was obtained according to the procedure described below.
[0068]
80g of commercially available dried noodle spaghetti (trade name: De Cecco Spaghettini n.11, 1.65mm, 9 minutes boiled, imported from Italy, Nissin Flour), boiled in boiling water for 11 minutes, then boiled saturated saline for 1 minute Boiled. After washing this with running tap water for 2 minutes, put this noodle mass in a box-shaped mold (top, length 145mm, width 100mm; bottom, length 125mm, width 85mm, height 42mm), -35 ° C And then frozen for 60 minutes.
[0069]
After filling the frozen noodle mass into a dish-shaped container (top inner diameter 16cm, depth 6cm), pour 500ml of hot water, leave it for 1 minute, drain it, and eat it. It was a delicious noodle with no unevenness of restoration and a texture that was aldente. In addition, after boiled with boiling water for 9 minutes, washed with water without boiling with saline solution, and after eating the spaghetti prepared by freezing after washing with water, it was boiled with saturated saline solution. The product of the present invention has a uniform noodle string restorability, as well as a long remaining boiled time. .
[0070]
【The invention's effect】
Thus, according to the present invention, in the production of frozen noodles, particularly when boiled noodles are put into a container and frozen, noodles rich in voids, specifically, conventional noodles A noodle mass having a volume (bulk height) of about twice or more of the mass of the mass can be obtained, so that the noodle mass can be efficiently and uniformly frozen, and the frozen noodle mass can be restored without uneven heating when restoring the noodle strings. Can be obtained. The frozen noodle mass produced according to the present invention can reduce the time required for freezing the center of the noodle mass to less than half of the conventional time, so it is possible to maintain the moisture gradient of the noodles immediately after boiling. It is possible to provide noodles with a good texture.
[0071]
In addition, in the frozen noodles produced by the conventional manufacturing method, it took usually about 3 minutes or more until the noodle strings were thawed and the noodle strings were unraveled after pouring hot water. Then, immediately after pouring hot water, the noodle strings are loosened and the noodle strings are thawed uniformly, so that it is possible to prevent the noodle strings from being boiled at the outer periphery of the noodle mass, which is recognized in conventional frozen noodle masses.
[0072]
Furthermore, according to the present invention, even when the time for boiling is long, the moisture content of the noodle strings is not excessively high, the noodle strings are not easily stretched with the straw, and the noodles have a good texture with a central feeling. be able to.
[0073]
In particular, according to the present invention, it is possible to provide frozen instant noodles that can be eaten by pouring hot water into frozen noodles in a container in which frozen noodle chunks are filled in a container.
[Brief description of the drawings]
FIG. 1 is a graph showing the relationship between the freezing time and the temperature at the center of a noodle mass.

Claims

Frozen noodles manufactured by boiling noodle strings with a salt solution , wherein the salt solution is a salt solution having a salt concentration of 20% (w / v) to a saturated concentration, and the salt includes sodium chloride, potassium chloride Frozen noodles characterized by being one or more of calcium chloride, sodium acetate, potassium acetate, sodium lactate and sodium citrate .

In the method for producing frozen noodles comprising the steps of washing the noodle strings with water and freezing after the noodle strings are pregelatinized, the pregelatinization treatment includes boiling the noodle strings with a salt solution, and the salt solution The salt concentration is 20% (w / v) to a saturated concentration, and the salt is one or more of sodium chloride, potassium chloride, calcium chloride, sodium acetate, potassium acetate, sodium lactate and sodium citrate. A method for producing frozen noodles characterized by that.

The method for producing frozen noodles according to claim 2 , wherein the production method further comprises a step of boiling or steaming the noodle strings before and / or after boiling the noodle strands with the salt solution.

The method for producing frozen noodles according to claim 2 or 3 , wherein the salt concentration is 30% (w / v) to a saturated concentration.

A frozen noodle in a container obtained by filling the container with the frozen noodle according to claim 1 , wherein the frozen noodle in the container is an instant frozen noodle that can be eaten by pouring hot water into the container. Frozen noodles in a container.