JP5065312B2 - Boiled noodle production method - Google Patents
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- JP5065312B2 JP5065312B2 JP2009015706A JP2009015706A JP5065312B2 JP 5065312 B2 JP5065312 B2 JP 5065312B2 JP 2009015706 A JP2009015706 A JP 2009015706A JP 2009015706 A JP2009015706 A JP 2009015706A JP 5065312 B2 JP5065312 B2 JP 5065312B2
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- 235000012149 noodles Nutrition 0.000 title claims description 101
- 238000004519 manufacturing process Methods 0.000 title claims description 20
- 239000007864 aqueous solution Substances 0.000 claims description 23
- 230000002378 acidificating effect Effects 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 235000002639 sodium chloride Nutrition 0.000 claims description 12
- 238000007796 conventional method Methods 0.000 claims description 11
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000001630 malic acid Substances 0.000 claims description 6
- 235000011090 malic acid Nutrition 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 150000007524 organic acids Chemical class 0.000 claims description 3
- 235000005985 organic acids Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 31
- 238000007654 immersion Methods 0.000 description 19
- 235000015927 pasta Nutrition 0.000 description 16
- 238000000034 method Methods 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 12
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 9
- 239000002253 acid Substances 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 235000013555 soy sauce Nutrition 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000007598 dipping method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000008446 instant noodles Nutrition 0.000 description 3
- 229940049920 malate Drugs 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000012266 salt solution Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000000423 Convallaria keiskei Nutrition 0.000 description 2
- 240000007938 Convallaria keiskei Species 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000010610 frozen noodles Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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- Noodles (AREA)
Description
本発明は、茹で麺類の製造方法に関する。詳細には、茹でたときに茹でどけが少なく、また滑らかさおよび食感に優れる茹で麺類を容易に製造することができる茹で麺類の製造方法に関する。 The present invention relates to a method for producing boiled noodles. More specifically, the present invention relates to a method for producing boiled noodles that can easily produce boiled noodles that are less boiled when boiled and have excellent smoothness and texture.
従来、麺類の製造方法として、長期保存可能な麺類の提供、冷凍保存中の品質劣化の防止、麺帯を麺線に切断する際の切断性の改良、即席麺類における復元性の向上などを目的として、切り出した麺線を水、食塩水、酸性水溶液などで処理して麺類を製造する方法が提案されている。
具体的には、特許文献1には、茹で麺を長期保存可能にすることを目的として、第1原料のα化温度の低い澱粉に約100℃の熱湯を添加してα化し糊化させた後、第2原料としてアミロペクチン100%の澱粉を加えてミキシングし、次いで第3原料として小麦粉などの穀粉を加えて再度ミキシングを行った後、高圧押出機で生地を得、この生麺からゆで麺を製造する過程で、酢の希釈液に麺を浸漬させて、麺のpHを酸性域に調整する工程を含むゆで麺類の製造法が記載されている。
Conventionally, as a method for producing noodles, the purpose is to provide noodles that can be stored for a long period of time, to prevent quality deterioration during frozen storage, to improve cutting properties when cutting noodle strips into noodle strings, and to improve resilience in instant noodles, etc. As a method, noodles are produced by treating the cut noodle strings with water, saline, acidic aqueous solution, or the like.
Specifically, in Patent Document 1, for the purpose of enabling long-term storage of boiled noodles, hot starch at about 100 ° C. was added to starch having a low pregelatinization temperature as a first raw material, and gelatinized and gelatinized. After that, 100% amylopectin starch is added as the second raw material and mixed, then flour such as wheat flour is added as the third raw material and mixed again, and then the dough is obtained with a high-pressure extruder, and the boiled noodle In the process of manufacturing the boiled noodles, a process for adjusting the pH of the noodles to an acidic region by immersing the noodles in a diluted vinegar solution is described.
また、特許文献2には、冷凍保存中の麺類の品質劣化を防止することを目的として、生麺線を短時間加熱処理して表面を糊化し、多孔性の容器に入れて水漬けした後に冷凍する冷凍麺類の製造方法が記載されている。さらに、特許文献3には、糊化温度が低い澱粉を5%〜30%配合してなる生麺線を、冷温水シャワーした後、蒸気処理し、ついで水洗処理した後、冷凍する冷凍中華麺の製造方法が記載されている。 In addition, Patent Document 2 discloses that for the purpose of preventing quality deterioration of noodles during frozen storage, the raw noodle strings are heat-treated for a short time to gelatinize the surface, put in a porous container and soaked in water. A method for producing frozen noodles to be frozen is described. Furthermore, Patent Document 3 discloses frozen Chinese noodles that are prepared by mixing 5% to 30% starch having a low gelatinization temperature with a hot / cold water shower, steaming, water washing, and freezing. The manufacturing method is described.
特許文献4には、多加水の麺線群を熱水の流れる桶中で熱水中に浸漬しながら移行させた後、所定の長さにカットして本茹で処理して茹で麺類を連続的に製造する方法が記載されている。この方法では、熱水中への麺線群の浸漬は、麺線の表面をα化して、後段の本茹で時に麺線同士の付着を防止する目的で行われている。 In Patent Document 4, a group of highly hydrolyzed noodle strings is transferred while immersed in hot water in hot water, then cut to a predetermined length, treated with main water, and boiled noodles continuously. Describes the production method. In this method, the noodle strings are immersed in hot water for the purpose of forming the surface of the noodle strings into α and preventing the noodle strings from adhering to the main body at the latter stage.
特許文献5には、容易に復元する即席乾燥麺類を得ることを目的として、常法により製造した麺帯または麺線を60〜130℃の高温食塩水中に浸漬した後、乾燥して即席乾燥麺類を製造する方法が記載されている。この方法では、60〜130℃の高温食塩水に浸漬して澱粉をα化しており、そのため浸漬時間も10〜30分と長いものである。 In Patent Document 5, for the purpose of obtaining instant dried noodles that can be easily restored, a noodle strip or noodle string produced by a conventional method is immersed in high-temperature saline at 60 to 130 ° C. and then dried to instantly dry noodles. Is described. In this method, the starch is gelatinized by immersing it in a high-temperature saline solution at 60 to 130 ° C., so that the immersion time is as long as 10 to 30 minutes.
また、特許文献6には、常法により製麺された生麺線を60〜100℃の湯に浸漬、シャワー及び/又は噴霧する湯処理を行い、これを蒸煮した後に0〜40℃の水で冷却処理し、次いで熱風乾燥する即席麺類の製造方法が記載されている。この方法では、60〜100℃の湯による湯処理は、次の蒸煮処理と相俟って麺線に吸湯させて麺線中の澱粉を糊化膨潤させることによって即席麺の復元性を向上させるために行っている。 Patent Document 6 discloses that raw noodles made by a conventional method are immersed, showered and / or sprayed in hot water at 60 to 100 ° C., and after steaming this, water at 0 to 40 ° C. Describes a method for producing instant noodles that are cooled with a hot air and then dried with hot air. In this method, the hot water treatment with hot water at 60 to 100 ° C. improves the resilience of instant noodles by causing the noodle strings to absorb hot water and gelatinize and swell starch in the noodle strings in combination with the subsequent steaming treatment. Is going to let you.
上記した特許文献1〜6の従来技術では、麺線の水性液体による処理は、高温の水または塩水を用いて麺帯や麺線をα化するために行われているか、α化した後の麺線に対して行われており、生麺線を未糊化状態で酸性水溶液で処理した後、茹で処理して茹で麺類を製造することは行われていない。 In the above-described prior arts of Patent Documents 1 to 6, the treatment of the noodle strings with the aqueous liquid is performed to alphanize the noodle band or the noodle strings using high-temperature water or salt water, or after the alphanization. It is performed on noodle strings, and raw noodle strings are treated with an acidic aqueous solution in an ungelatinized state and then boiled to produce noodles with boil.
本発明の目的は、茹でたときに茹でどけが少なく、また滑らかさや粘弾性などの食感に優れる、高品質の茹で麺類が得られる製造方法を提供することにある。また、パスタ類においては、パスタらしい適度な弾性を有する高品質の茹でパスタが得られる製造方法を提供することにある。 An object of the present invention is to provide a production method in which high-quality boiled noodles can be obtained which are less boiled when boiled and are excellent in texture such as smoothness and viscoelasticity. Moreover, in pasta, it is providing the manufacturing method from which pasta can be obtained with the high quality rice cake which has moderate elasticity like pasta.
本発明者等は、上記目的を達成すべく鋭意研究を重ねる中で、常法により得られる未α化状態の生麺線を、特定温度、特定pHの酸性水溶液に特定時間浸漬した後、茹で処理を行うにより上記目的を達成することを見出し、本発明を完成するに至った。 The inventors of the present invention, while intensively researching to achieve the above object, immerse the raw raw noodle strings obtained by a conventional method in an acidic aqueous solution at a specific temperature and a specific pH for a specific time, and then boil them. The present inventors have found that the above object can be achieved by performing the processing, and have completed the present invention.
すなわち、本発明は、常法により得られる未α化状態の生麺線を、温度15〜40℃で、乳酸、クエン酸、リンゴ酸およびこれらの塩から選ばれる1種または2種以上の有機酸またはその塩のpH3.4〜5.3の酸性水溶液に1〜10分間浸漬した後、茹で処理を行うことを特徴とする茹で麺類の製造方法に関する。
That is, the present invention provides a raw noodle string in a non-alpha state obtained by a conventional method at a temperature of 15 to 40 ° C., one or more organic substances selected from lactic acid, citric acid, malic acid and salts thereof. The present invention relates to a method for producing boiled noodles, characterized by immersing in an acidic aqueous solution of acid or a salt thereof having a pH of 3.4 to 5.3 for 1 to 10 minutes and then treating with boil.
本発明の茹で麺類の製造方法によれば、常法により得られた未α化状態の生麺線を、未α化状態のままで、温度5〜50℃でpH3〜6の酸性水溶液に0.5〜10分間という短時間浸漬するだけで、茹で処理において茹でどけが少なくて茹で湯や喫食時のつゆの濁り、茹で麺の食感の低下が生じず、得られる茹で麺は滑らかさに優れ、且つ麺類の種類に応じた粘弾性のバランスが良好な高品質の茹で麺類が得られる。粘弾性について具体的には、パスタ以外の麺類においては、もちもち感に優れ、且つ適度な弾力性を有する、粘弾性のバランスが良好な茹で麺類となる。一方、麺類の種類が原料としてデュラム小麦を主体とするパスタ類の場合には、歯切れ感に優れ、且つパスタらしい適度な硬さを有する、パスタとして粘弾性のバランスに優れる茹でパスタとなる。このため、本発明の茹で麺類の製造方法は、非常に有用である。
なお、製麺原料に酸を配合して生麺を製造し、その生麺のpHを本発明と同程度に下げても本発明の効果は得られない。
According to the method for producing boiled noodles of the present invention, a raw noodle string in a non-alpha state obtained by a conventional method is converted into an acid aqueous solution having a pH of 3 to 6 at a temperature of 5 to 50 ° C. in an unalpha state. Just boil for a short time of 5 to 10 minutes. High-quality boiled noodles with excellent balance of viscoelasticity according to the type of noodles can be obtained. Specifically for viscoelasticity, noodles other than pasta are boiled noodles that have a good feeling of stickiness and have an appropriate elasticity and a well-balanced viscoelasticity. On the other hand, when the type of noodles is pasta mainly composed of durum wheat as a raw material, the pasta has excellent crispness and has an appropriate hardness like pasta, and has a viscoelastic balance as pasta. For this reason, the method for producing boiled noodles of the present invention is very useful.
In addition, even if it mix | blends an acid with the noodle-making raw material and manufactures raw noodles and lowers the pH of the raw noodles to the same extent as this invention, the effect of this invention is not acquired.
まず、本発明の茹で麺類の製造方法について説明する。
本発明の茹で麺類の製造方法は、常法により得られる未α化状態の生麺線を、温度5〜50℃でpH3〜6の酸性水溶液に0.5〜10分間浸漬した後、茹で処理を行うものである。
本発明における麺類の種類としては、麺線が未α化状態の生麺であれば特に限定されないが、例えばうどん(きしめん、冷や麦など)、日本そば、パスタなどが挙げられる。そのうちでも、麺線が太めまたは幅広の麺類、例えばうどん、きしめん、太めのスパゲッティーやフィトチーネなどが好ましい。これら麺類は常法に従って製造したものであればよく、例えば圧延・切り出し法、押出法、手延べ法または手打ち法など、いずれの方法で製造されたものでもよい。
First, the method for producing noodles according to the present invention will be described.
In the method for producing boiled noodles according to the present invention, a raw noodle string in a non-alpha state obtained by a conventional method is immersed in an acidic aqueous solution having a pH of 3 to 6 at a temperature of 5 to 50 ° C. for 0.5 to 10 minutes and then boiled. Is to do.
The type of noodles in the present invention is not particularly limited as long as the noodle strings are raw noodles in a non-alpha state, and examples thereof include udon (kishimen, chilled wheat, etc.), Japanese buckwheat, and pasta. Among them, noodles with thick or wide noodle strings such as udon, kishimen, thick spaghetti and phytotine are preferable. These noodles may be manufactured according to a conventional method, and may be manufactured by any method such as a rolling / cutting method, an extrusion method, a hand-rolling method, or a hand punching method.
本発明における生麺線の酸性水溶液への浸漬は、生麺線がα化(糊化)しない条件下で行うことが必要である。具体的には、酸性水溶液の温度を生麺線がα化(糊化)しない5〜50℃、好ましくは10〜40℃の範囲に調整する。この温度は、酸の種類や酸性水溶液のpH値、麺類の種類、麺線の太さ、求める食感などによって上記範囲内で適宜調節すればよい。
酸性水溶液の温度が5℃より低いと、浸漬時間が長くなり、製造効率が低下し、浸漬による効果が得られなくなる。また、温度が50℃より高いと、麺線が糊化したり、浸漬により麺線がもろくなり、切れ麺の発生など麺類に品質が低下する。
It is necessary to immerse the raw noodle strings in the acidic aqueous solution in the present invention under conditions where the raw noodle strings do not become gelatinized. Specifically, the temperature of the acidic aqueous solution is adjusted to a range of 5 to 50 ° C., preferably 10 to 40 ° C. at which the raw noodle strings are not gelatinized. This temperature may be appropriately adjusted within the above range depending on the type of acid, the pH value of the acidic aqueous solution, the type of noodles, the thickness of the noodle strings, the texture desired.
When the temperature of the acidic aqueous solution is lower than 5 ° C., the immersion time becomes long, the production efficiency is lowered, and the effect by immersion cannot be obtained. On the other hand, when the temperature is higher than 50 ° C., the noodle strings become gelatinized, or the noodle strings become brittle when immersed, and the quality of the noodles deteriorates due to generation of cut noodles.
酸性水溶液のpH値は、pH3〜6の範囲であり、好ましくはpH3〜5.5の範囲である。このpH範囲の酸性水溶液を用いることによって、浸漬しない場合や中性の水に浸漬した場合に比べて、得られる麺類の茹でどけが一層少なくなり、しかも滑らかさに優れ、且つ粘弾性のバランスが良好なものとなる。酸性水溶液に用いる酸の種類としては、食品に使用可能な有機酸、無機酸のいずれもが使用できるが、飲食品の製造においてpH調整剤として用いられている有機酸またはその塩が好ましく、特に乳酸、クエン酸、リンゴ酸またはこれらの塩が好ましい。これらの酸は、単独で用いてもよいが、2種類以上を組み合わせてもよい。 The pH value of the acidic aqueous solution is in the range of pH 3 to 6, preferably in the range of pH 3 to 5.5. By using an acidic aqueous solution in this pH range, the noodles obtained are less likely to be boiled than when not soaked or soaked in neutral water, yet have excellent smoothness and a balance of viscoelasticity. It will be good. As the type of acid used in the acidic aqueous solution, any of organic acids and inorganic acids that can be used in foods can be used, but organic acids or salts thereof that are used as pH adjusters in the production of foods and drinks are preferred, especially Lactic acid, citric acid, malic acid or their salts are preferred. These acids may be used alone or in combination of two or more.
酸性水溶液への生麺線の浸漬時間は、0.5〜10分間であり、1〜5分間が好ましい。この浸漬時間は、酸の種類、酸性水溶液の温度やpH値、麺線の太さ、麺の種類などによって上記範囲内で適宜調節すればよい。酸性水溶液への浸漬時間が0.5分間より短すぎると、上述の食感向上効果が得られなくなり、一方浸漬時間が10分間より長すぎると、得られる麺類の茹でどけが大きくなったり、滑らかさ、粘弾性の低下などが生じる。 The immersion time of the raw noodle strings in the acidic aqueous solution is 0.5 to 10 minutes, and preferably 1 to 5 minutes. This dipping time may be appropriately adjusted within the above range depending on the type of acid, the temperature and pH value of the acidic aqueous solution, the thickness of the noodle strings, the type of noodles, and the like. If the immersion time in the acidic aqueous solution is too short for 0.5 minutes, the above-mentioned texture-enhancing effect cannot be obtained. On the other hand, if the immersion time is too long for 10 minutes, the resulting noodles may become boiled and smooth. In addition, a decrease in viscoelasticity occurs.
上記の酸性水溶液への浸漬処理後、生麺線を茹で処理することにより、本発明の茹で麺類が得られる。この茹で処理は、麺の種類に応じた従来の生麺線の茹で処理と同様の方法および条件により行うことができる。 After the immersion treatment in the above acidic aqueous solution, the raw noodle strings are treated with boiled to obtain the boiled noodles of the present invention. This boiling treatment can be performed by the same method and conditions as the conventional boiled boiled noodle strings according to the type of noodles.
本発明の方法で製造された茹で麺類は、冷蔵もしくはチルド状態の茹で麺として、または冷凍麺の形態で流通・販売することが好ましいが、茹で麺類に殺菌処理などの所定の処理を施し、常温品として流通・販売してもよい。 The boiled noodles produced by the method of the present invention are preferably distributed and sold as boiled noodles in the refrigerated or chilled state or in the form of frozen noodles. It may be distributed and sold as a product.
次に本発明をさらに具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。尚、以下の実施例4および8は、参考例である。 EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples. The following Examples 4 and 8 are reference examples.
〔実施例1〜3および比較例1〕
中力小麦粉(日清製粉「金すずらん」)100質量部に対して、予め食塩3質量部を水35質量部に溶かした食塩水を加えて、横型ミキサーで均一に混合した。この生地を製麺ロールを用いて常法により複合、圧延して厚さ2.4mmの麺帯にした後、10番の角の切刃を用いて麺線に切り出して生麺線(生うどん)を得た。
得られた生麺線(生うどん)を、下記の表1に示す浸漬処理を行った後、沸騰水中で茹でて、歩留まりが290〜300%の茹で麺(茹でうどん)を得た。この茹でうどんを密封容器中に入れ、5℃にて24時間保存した後、沸騰水中で1分間茹で戻しし、つゆの入った容器に移した。次いで、10名のパネラーにより、下記の表2に示す評価基準にしたがって官能試験を行った。得られた評点の平均値を下記の表1に示す。なお、浸漬処理を行わなかった茹でうどんを対照例1とし、その評点を標準の3点とした。
[Examples 1 to 3 and Comparative Example 1]
To 100 parts by weight of medium-strength wheat flour (Nisshin Flour “Kin Suzuran”), a salt solution in which 3 parts by weight of sodium chloride was previously dissolved in 35 parts by weight of water was added and mixed uniformly with a horizontal mixer. This dough is combined and rolled by a conventional method using a noodle roll, to make a noodle band having a thickness of 2.4 mm, and then cut into noodle strings using a number 10 corner cutting blade (raw noodles) )
The obtained raw noodle strings (raw udon) were subjected to the immersion treatment shown in Table 1 below, and then boiled in boiling water to obtain boiled noodles (boiled udon) with a yield of 290 to 300%. The boiled udon was placed in a sealed container and stored at 5 ° C. for 24 hours, then boiled in boiling water for 1 minute, and transferred to a container containing soy sauce. Next, a sensory test was performed by 10 panelists according to the evaluation criteria shown in Table 2 below. The average value of the obtained scores is shown in Table 1 below. In addition, boiled udon which was not subjected to the dipping treatment was used as a control example 1, and the score was set to 3 standard points.
上記表1に示す結果から、生うどんを各種酸性水溶液に浸漬した本発明の場合(実施例1〜3)には、未浸漬の場合(対照例1)や中性の水に浸漬した場合(比較例1)と比較して、茹でどけ・つゆの濁りが抑えられ、得られる茹でうどんは、滑らかさ、粘弾性に優れることが確認された。 From the results shown in Table 1 above, in the case of the present invention in which raw udon was immersed in various acidic aqueous solutions (Examples 1 to 3), it was not immersed (Control Example 1) or was immersed in neutral water ( Compared with Comparative Example 1), it was confirmed that boiled and soy turbidity was suppressed, and the obtained boiled udon was excellent in smoothness and viscoelasticity.
〔実施例4〜7および比較例2〕
中力小麦粉(日清製粉「金すずらん」)100質量部に対して、予め食塩3質量部を水35質量部に溶かした食塩水を加えて、横型ミキサーで均一に混合した。この生地を製麺ロールを用いて常法により複合、圧延して厚さ1.5mmの麺帯にした後、6番の角の切刃を用いて麺線に切り出して生麺線(生きしめん)を得た。
得られた生麺線(生きしめん)を、下記の表3に示す浸漬処理を行った後、沸騰水中で茹でて、歩留まりが280〜290%の茹で麺(茹できしめん)を得た。この茹できしめんを密封容器中に入れ、5℃にて24時間保存した後、沸騰水中で1分間茹で戻しし、つゆの入った容器に移した。次いで、10名のパネラーにより、上記表2に示す評価基準にしたがって官能試験を行った。得られた評点の平均値を下記の表3に示す。なお、浸漬処理を行わなかった茹できしめんを対照例2とし、その評点を標準の3点とした。また、浸漬液のpH値は水温が15℃のときの値である。
[Examples 4 to 7 and Comparative Example 2]
To 100 parts by weight of medium-strength wheat flour (Nisshin Flour “Kin Suzuran”), a salt solution in which 3 parts by weight of sodium chloride was previously dissolved in 35 parts by weight of water was added and mixed uniformly with a horizontal mixer. This dough is combined and rolled by a conventional method using a noodle roll and made into a noodle band having a thickness of 1.5 mm, and then cut into noodle strings using a No. 6 corner cutting blade. )
The obtained raw noodle strings (living noodles) were subjected to the immersion treatment shown in Table 3 below, and then boiled in boiling water to obtain boiled noodles (boiled noodles) with a yield of 280 to 290%. The bran noodles were placed in a sealed container and stored at 5 ° C. for 24 hours, then boiled in boiling water for 1 minute and transferred to a container containing soy sauce. Next, a sensory test was conducted by 10 panelists according to the evaluation criteria shown in Table 2 above. The average score obtained is shown in Table 3 below. In addition, the koji noodles which did not perform immersion treatment were made into the comparative example 2, and the score was made into the standard 3 points | pieces. Further, the pH value of the immersion liquid is a value when the water temperature is 15 ° C.
上記表3に示す結果から、10〜40℃の1%乳酸水溶液に浸漬した本発明の場合(実施例4〜7)には、茹でどけ・つゆの濁りが抑えられ、しかも滑らかさ、粘弾性に優れる茹できしめんが得られるのに対して、60℃の1%乳酸水溶液に浸漬した場合(比較例2)には、茹でどけ・つゆの濁りはやや抑えられるものの、滑らかさと粘弾性は本発明の場合(実施例4〜7)と比較して十分なものではなかった。 From the results shown in Table 3 above, in the case of the present invention immersed in a 1% lactic acid aqueous solution at 10 to 40 ° C. (Examples 4 to 7), turbidity of boiled and soy sauce is suppressed, and smoothness and viscoelasticity are achieved. In contrast, when it is immersed in a 1% lactic acid aqueous solution at 60 ° C. (Comparative Example 2), the turbidity of boiled and soy sauce is somewhat suppressed, but the smoothness and viscoelasticity are the present invention. In the case of (Examples 4 to 7), it was not sufficient.
〔実施例8〜12および比較例3〜4〕
実施例1と同じ方法で得られた生うどんを、下記の表4に示す浸漬処理を行った後、沸騰水中で茹でて、歩留まりが290〜300%の茹でうどんを得た。この茹でうどんを密封容器中に入れ、5℃にて24時間保存した後、沸騰水中で1分間茹で戻しし、つゆの入った容器に移した。次いで、10名のパネラーにより、上記表2に示す評価基準にしたがって官能試験を行った。得られた評点の平均値を下記の表4に示す。なお、浸漬処理を行わなかった茹でうどんを対照例3とし、その評点を標準の3点とした。
[Examples 8 to 12 and Comparative Examples 3 to 4]
The raw udon obtained by the same method as in Example 1 was subjected to the immersion treatment shown in Table 4 below, and then boiled in boiling water to obtain boiled udon with a yield of 290 to 300%. The boiled udon was placed in a sealed container and stored at 5 ° C. for 24 hours, then boiled in boiling water for 1 minute, and transferred to a container containing soy sauce. Next, a sensory test was conducted by 10 panelists according to the evaluation criteria shown in Table 2 above. The average value of the obtained scores is shown in Table 4 below. In addition, boiled udon that was not subjected to the dipping treatment was used as Control Example 3, and the score was set as the standard 3 points.
上記表4に示す結果から、1%リンゴ酸/リンゴ酸塩水溶液への浸漬時間が0.5〜10分間の本発明の場合(実施例8〜12)には、茹でどけ・つゆの濁りが少なく、得られる茹でうどんも滑らかさ、粘弾性に優れるのに対して、浸漬時間が0.1分間および20分間の場合(比較例3および4)では、対照例3と比較して茹でどけがやや抑えられ、食感についてもやや滑らかさ、粘弾性が向上するものの十分となもとのはいえないことが確認された。 From the results shown in Table 4 above, in the case of the present invention in which the immersion time in a 1% malic acid / malate aqueous solution was 0.5 to 10 minutes (Examples 8 to 12), boiled and soy turbidity was observed. The resulting boiled udon is smooth and viscoelastic, while the soaking time is 0.1 minutes and 20 minutes (Comparative Examples 3 and 4). It was confirmed that although it was somewhat suppressed and the texture was somewhat smoother and viscoelasticity improved, it was not sufficient.
〔実施例13〕
実施例1と同じ方法で得られた生うどんを、下記の表5に示す浸漬処理を行った。なお、浸漬後の生うどんのpHは5.2であった。浸漬処理後、沸騰水中で茹でて、歩留まりが290〜300%の茹でうどんを得た。この茹でうどんを密封容器中に入れ、5℃にて24時間保存した。
Example 13
The raw udon obtained by the same method as in Example 1 was subjected to an immersion treatment shown in Table 5 below. In addition, the pH of the raw udon after immersion was 5.2. After the dipping treatment, boiled udon was boiled in boiling water and the yield was 290 to 300%. The boiled udon was placed in a sealed container and stored at 5 ° C. for 24 hours.
〔比較例5〕
中力小麦粉100質量部に対して、リンゴ酸及びリンゴ酸塩の混合物を1.0質量部を配合した以外は実施例1と同様にして生うどんを得た。なお、この生うどんのpHは5.2であった。次いで、この生うどんを沸騰水中で茹でて、歩留まりが290〜300%の茹でうどんを得た。この茹でうどんを密封容器中に入れ、5℃にて24時間保存した。
[Comparative Example 5]
Raw udon was obtained in the same manner as in Example 1 except that 1.0 part by mass of a mixture of malic acid and malate was added to 100 parts by mass of medium-strength flour. The raw udon had a pH of 5.2. Next, this raw udon was boiled in boiling water to obtain boiled udon with a yield of 290 to 300%. The boiled udon was placed in a sealed container and stored at 5 ° C. for 24 hours.
実施例13および比較例5の茹でうどんを沸騰水中で1分間茹で戻しし、つゆの入った容器に移した。次いで、10名のパネラーにより、上記表2に示す評価基準にしたがって官能試験を行った。得られた評点の平均値を下記の表5に示す。なお、実施例1と同じ方法で得られた生うどんについて、浸漬処理を行わなかった茹でうどんを対照例4とし、その評点を標準の3点とした。 The boiled udon of Example 13 and Comparative Example 5 was boiled in boiling water for 1 minute and transferred to a container containing soup. Next, a sensory test was conducted by 10 panelists according to the evaluation criteria shown in Table 2 above. The average score obtained is shown in Table 5 below. In addition, about the raw udon obtained by the same method as Example 1, boiled udon which did not perform immersion treatment was made into the comparative example 4, and the score was made into the standard 3 points | pieces.
上記表5に示す結果から、1%リンゴ酸/リンゴ酸塩水溶液に生うどんを浸漬した本発明の場合(実施例13)には、茹でどけ・つゆの濁りが抑えられ、得られる茹でうどんも滑らかさ、粘弾性に優れることが確認された。一方、麺原料に乳酸を配合して茹で処理前の生うどんのpHを合わせても、浸漬処理を行わない場合(比較例5)には、本発明の場合と同様な効果が得られないばかりか、却って滑らかさ、粘弾性が低下し、茹でうどんとして品質に劣ることが確認された。 From the results shown in Table 5 above, in the case of the present invention in which raw udon was soaked in a 1% malic acid / malate aqueous solution (Example 13), turbidity of boiled and soy sauce was suppressed, and the resulting boiled udon was also obtained. It was confirmed that it was excellent in smoothness and viscoelasticity. On the other hand, even when the noodle raw material is mixed with lactic acid and the pH of raw udon before boiled is adjusted, in the case where the immersion treatment is not performed (Comparative Example 5), the same effect as in the case of the present invention cannot be obtained. On the other hand, smoothness and viscoelasticity decreased, and it was confirmed that the quality was poor as boiled udon.
〔実施例14および比較例6〕
デユラム小麦粉(日清製粉社製「デュエリオ」)100質量部に対して、予め食塩3質量部を水34質量部に溶かした食塩水を加えて、横型ミキサーで均一に混合した。この生地を製麺ロールを用いて常法により複合、圧延して厚さ1.5mmの麺帯にした後、8番の角の切刃を用いて麺線に切り出して生パスタ(フィトチーネ)を得た。
得られた生パスタを、下記の表6に示す浸漬処理を行った後、沸騰水中で茹でて、歩留まりが170〜180%の茹でパスタを得た。この茹でパスタを密封容器中に入れ、5℃にて24時間保存した後、電子レンジ(500W)で2分間再加熱し、10名のパネラーにより、下記の表7に示す評価基準にしたがって官能試験を行った。得られた評点の平均値を下記の表6に示す。なお、浸漬処理を行わなかった茹でパスタを対照例5とし、その評点を標準の3点とした。
[Example 14 and Comparative Example 6]
To 100 parts by mass of deyuram flour (“Duelio” manufactured by Nisshin Flour Milling Co., Ltd.), a salt solution in which 3 parts by mass of sodium chloride was dissolved in 34 parts by mass of water was added in advance and mixed uniformly with a horizontal mixer. This dough is combined and rolled by a conventional method using a noodle roll, and is made into a noodle band having a thickness of 1.5 mm. Obtained.
The obtained raw pasta was subjected to the immersion treatment shown in Table 6 below, and then boiled in boiling water to obtain a pasta with a yield of 170 to 180%. Boiled pasta in a sealed container and stored at 5 ° C. for 24 hours, then reheated in a microwave oven (500 W) for 2 minutes, and subjected to a sensory test by 10 panelists according to the evaluation criteria shown in Table 7 below. Went. The average value of the obtained scores is shown in Table 6 below. In addition, boiled pasta was not subjected to immersion treatment, and the pasta was designated as Control Example 5, and the rating was set at three standard points.
上記表6に示す結果から、麺類の種類がパスタであっても、茹でどけが抑えられ、また得られる茹でパスタは、粘弾性のバランスに優れ、適度な硬さと歯切れ感を有することが確認された。 From the results shown in Table 6 above, even if the type of noodles is pasta, it is confirmed that boiledness is suppressed, and the obtained boiled pasta has an excellent balance of viscoelasticity and has an appropriate hardness and crispness. It was.
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