JP5430808B1 - Frozen noodles and method for producing the same - Google Patents
Frozen noodles and method for producing the same Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 235000010610 frozen noodles Nutrition 0.000 title claims abstract description 20
- 235000012149 noodles Nutrition 0.000 claims abstract description 111
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 29
- 229920000615 alginic acid Polymers 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 17
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229940072056 alginate Drugs 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims description 19
- 230000008014 freezing Effects 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000001125 extrusion Methods 0.000 claims description 12
- 238000004898 kneading Methods 0.000 claims description 12
- 238000010257 thawing Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 7
- 230000006866 deterioration Effects 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 description 36
- 239000000783 alginic acid Substances 0.000 description 21
- 229960001126 alginic acid Drugs 0.000 description 21
- 150000004781 alginic acids Chemical class 0.000 description 19
- 235000013312 flour Nutrition 0.000 description 11
- 239000003795 chemical substances by application Substances 0.000 description 7
- -1 alginic acid ester Chemical class 0.000 description 6
- 235000015927 pasta Nutrition 0.000 description 5
- 239000007864 aqueous solution Substances 0.000 description 4
- 240000008620 Fagopyrum esculentum Species 0.000 description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 3
- 239000004743 Polypropylene Substances 0.000 description 3
- 235000007264 Triticum durum Nutrition 0.000 description 3
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000007423 decrease Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229920001155 polypropylene Polymers 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- 235000020992 canned meat Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001447 alkali salts Chemical class 0.000 description 1
- 235000010407 ammonium alginate Nutrition 0.000 description 1
- 239000000728 ammonium alginate Substances 0.000 description 1
- KPGABFJTMYCRHJ-YZOKENDUSA-N ammonium alginate Chemical compound [NH4+].[NH4+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O KPGABFJTMYCRHJ-YZOKENDUSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000010410 calcium alginate Nutrition 0.000 description 1
- 239000000648 calcium alginate Substances 0.000 description 1
- 229960002681 calcium alginate Drugs 0.000 description 1
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 235000010408 potassium alginate Nutrition 0.000 description 1
- 239000000737 potassium alginate Substances 0.000 description 1
- MZYRDLHIWXQJCQ-YZOKENDUSA-L potassium alginate Chemical compound [K+].[K+].O1[C@@H](C([O-])=O)[C@@H](OC)[C@H](O)[C@H](O)[C@@H]1O[C@@H]1[C@@H](C([O-])=O)O[C@@H](O)[C@@H](O)[C@H]1O MZYRDLHIWXQJCQ-YZOKENDUSA-L 0.000 description 1
- 238000003303 reheating Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000020083 shōchū Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000004034 viscosity adjusting agent Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
原料粉１００質量部に対してアルギン酸を０．０１〜０．５質量部含有する生地を８０ｋｇｆ／ｃｍ2〜２００ｋｇｆ／ｃｍ2の圧力で押出製麺して得られた生麺類を、凍結させる工程を含む、冷凍麺類の製造方法。Process raw noodles obtained dough containing 0.01 to 0.5 parts by weight of alginate with respect to the raw material powder 100 parts by weight and noodles made extruded at a pressure of 80kgf / cm 2 ~200kgf / cm 2 , and frozen A method for producing frozen noodles, comprising:
Description
本発明は、解凍後の品質低下が少ない冷凍麺類に関する。より詳細には、本発明は、解凍後の経時劣化耐性に優れており、解凍後長時間、茹でたてのような食感を維持できる冷凍麺類に関する。 The present invention relates to frozen noodles with little deterioration in quality after thawing. More specifically, the present invention relates to frozen noodles that are excellent in aging resistance after thawing and can maintain a texture like freshly boiled for a long time after thawing.
生麺又は生麺を茹で調理後に冷凍することにより製造される冷凍麺は、長期保存することができる一方で茹で調理に乾麺ほどの長時間を要せず、しかも、乾麺とは異なる独特の良好な風味と食感とを有することから、家庭や外食産業で好適に用いられている。 Raw noodles or frozen noodles produced by freezing noodles after cooking with boil can be stored for a long time, while cooking with boil does not require as long as dry noodles, and it is unique and different from dry noodles Since it has a good flavor and texture, it is suitably used in the home and restaurant industries.
一方で、生麺は、製造後すぐに茹でて喫食する場合には良好な食感が得られるが、製造後又は茹でた後は、比較的短時間の間に硬さや弾力を失い食感が低下する。生麺や茹でた生麺を冷凍保存した場合でも、喫食のために再加熱することにより、麺が軟らかくなり且つコシを失って、食感が低下する。さらに、冷凍麺を再加熱後放置しておくと、食感の低下が進み、喫食に適さないものとなる。また、従来の冷凍生麺は、汁、たれ、ソース、ふりかけ等をかけた状態で置いておくと、麺が当該汁やソース等を吸収することにより、麺の外観が劣化することがあった。 On the other hand, raw noodles have a good texture when boiled and eaten immediately after production, but after production or boiled, they lose their hardness and elasticity in a relatively short time and have a texture. descend. Even when raw noodles or boiled raw noodles are frozen and stored, reheating them for eating makes the noodles softer and loses its firmness, which reduces the texture. Furthermore, if the frozen noodles are left to stand after being reheated, the texture decreases and becomes unsuitable for eating. In addition, when the conventional frozen raw noodles are placed in a state where the juice, sauce, sauce, sprinkles, etc. are applied, the appearance of the noodles may deteriorate due to the noodles absorbing the juice, sauce, etc. .
したがって、従来の冷凍生麺の品質は十分満足できるものではなかった。また、従来の冷凍生麺は、喫食する直前に調理する必要があったため、持ち帰り用の麺類として用いるには不向きであった。 Therefore, the quality of conventional frozen raw noodles is not fully satisfactory. Moreover, since the conventional frozen raw noodles had to be cooked immediately before eating, they were unsuitable for use as take-out noodles.
茹でた生麺の経時的な食感の低下を防止する方法が知られている。特許文献１には、生麺類を１重量％濃度以上の糖液を使用して茹でることによって、茹で麺の経時的な食感の低下を防止できることが開示されている。しかしながら、当該茹で麺には、表面に糖類が付着することより麺類の風味が変化するという問題があった。 A method for preventing the deterioration of the texture of boiled raw noodles over time is known. Patent Document 1 discloses that the boiled noodles can be prevented from being deteriorated over time by boiling raw noodles using a sugar solution having a concentration of 1% by weight or more. However, the boiled noodles have a problem in that the flavor of the noodles changes due to saccharides adhering to the surface.
特許文献２には、麺類にアルギン酸を配合することにより、当該麺類の加熱殺菌処理に伴う食感の低下を防止できることが開示されている。特許文献３には、小麦粉、アルギン酸、アルカリ剤、及び活性グルテンや化工澱粉等を配合して得た生麺線を、α化後冷蔵または常温保存した場合、再調理時にも麺線のほぐれが良く、ちぢれが少なく、且つ再調理した麺線が、茹であげ直後と同様の粘りがあり弾力性と硬さのバランスのとれた食感を維持できることが開示されている。しかしながら、これらの麺には、冷凍保存後に再調理して喫食する場合、アルギン酸に由来する特有の硬い食感を呈するという問題があった。 Patent Document 2 discloses that blending alginic acid into noodles can prevent a decrease in texture associated with heat sterilization of the noodles. In Patent Document 3, when raw noodle strings obtained by blending wheat flour, alginic acid, an alkaline agent, active gluten, modified starch and the like are refrigerated or stored at room temperature after pregelatinization, the noodle strings are loosened even during re-cooking. It is disclosed that noodle strings that are good and less tangled and that have been re-cooked have the same stickiness just after boiled and can maintain a balanced texture of elasticity and hardness. However, these noodles have a problem of exhibiting a characteristic hard texture derived from alginic acid when recooked and eaten after frozen storage.
上述のように、従来の生麺またはその茹で麺は、冷凍保存用の麺としては満足できるものではなかった。冷凍で長期保存が可能で、且つ解凍後の経時劣化耐性に優れており、冷凍保存後解凍した後に、長時間茹でたてのような食感を維持することができる冷凍麺類が所望されている。 As described above, conventional raw noodles or boiled noodles are not satisfactory as frozen storage noodles. There is a demand for frozen noodles that can be stored for a long time in a frozen state, have excellent resistance to deterioration over time after thawing, and can maintain a texture like freshly boiled for a long time after thawing after freezing. .
本発明者らは、上記の課題を解決すべく種々研究を重ねた結果、アルギン酸を特定量で含有する生地を高圧力で押出製麺して得られた生麺が、そのまま又は茹で調理した状態で長期間冷凍保存可能であること、またこれらの麺を解凍又は調理すれば、茹でたてのような良好な食感を長時間維持することができる調理済み麺が得られることを見出し、本発明を完成した。 As a result of repeating various studies to solve the above problems, the present inventors have obtained raw noodles obtained by extruding noodles of dough containing a specific amount of alginic acid at a high pressure as it is or cooking with boil It can be stored frozen for a long period of time, and if these noodles are thawed or cooked, it is found that cooked noodles that can maintain a good texture like boiled for a long time can be obtained. Completed the invention.
すなわち、本発明は、原料粉１００質量部に対してアルギン酸を０．０１〜０．５質量部含有する生地を８０ｋｇｆ／ｃｍ2〜２００ｋｇｆ／ｃｍ2の圧力で押出製麺して得られた生麺類を、凍結させる工程を含む、冷凍麺類の製造方法により、上記課題を解決したものである。
また本発明は、原料粉１００質量部に対してアルギン酸を０．０１〜０．５質量部含有する生地を８０ｋｇｆ／ｃｍ2〜２００ｋｇｆ／ｃｍ2の圧力で押出製麺して得られた生麺類を、凍結させる工程を含む、冷凍麺類の冷凍保存中または解凍後における品質劣化防止方法により、上記課題を解決したものである。That is, the present invention is the raw obtained dough containing 0.01 to 0.5 parts by weight of alginate with respect to the raw material powder 100 parts by weight and noodles made extruded at a pressure of 80kgf / cm 2 ~200kgf / cm 2 The above problems are solved by a method for producing frozen noodles, which includes a step of freezing noodles.
The present invention, raw noodles obtained dough containing 0.01 to 0.5 parts by weight of alginate with respect to the raw material powder 100 parts by weight and noodles made extruded at a pressure of 80kgf / cm 2 ~200kgf / cm 2 The above-mentioned problems are solved by a method for preventing quality degradation during frozen storage of frozen noodles or after thawing, which includes a step of freezing.
本発明の製造方法によって得られた冷凍麺類は、冷凍で長期保存が可能である。また当該冷凍麺類は、解凍後の経時劣化耐性に優れており、冷凍保存後解凍した後に、茹でたてのような硬さと弾力のある食感を長時間維持することができる。さらに当該冷凍麺類においては、ソースをかけた状態で冷凍保存しても、保存中に麺にソースが染み込むことによる外観や食感の劣化が防止される。 The frozen noodles obtained by the production method of the present invention can be frozen and stored for a long time. Moreover, the frozen noodles are excellent in resistance to deterioration with time after thawing, and can maintain a hard and elastic texture like freshly boiled for a long time after thawing after freezing. Furthermore, in the frozen noodles, even when the frozen noodles are frozen and stored in a state where the sauce is applied, the appearance and texture are prevented from being deteriorated due to the sauce soaking into the noodles during storage.
本発明の冷凍麺類の製造方法において使用される生麺類とは、乾燥工程を経ないで製造された麺類であればよく、その種類や形状は特に限定されない。例えば、上記生麺類としては、マカロニ、スパゲティ等のパスタ、うどん、ひやむぎ、そうめん、平めん、日本蕎麦、中華麺、ビーフン、麺皮類（餃子、焼売、春巻き、ワンタンの皮、ピザ生地等）等が挙げられるが、これらに限定されない。 The raw noodles used in the method for producing frozen noodles of the present invention may be any noodles produced without undergoing a drying step, and the type and shape thereof are not particularly limited. For example, the raw noodles include pasta such as macaroni and spaghetti, udon, hiyagigi, somen, flat noodles, Japanese soba noodles, Chinese noodles, rice noodles, noodle skins (gyoza, shochu, spring rolls, wonton peels, pizza dough, etc.) However, it is not limited to these.
上記生麺類用の生地は、原料粉に練り水を加えて混練して得られた麺生地であり得る。当該原料粉としては、通常麺用粉として使用されている粉であれば特に制限されず、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉、デュラムセモリナ粉、うどん粉等の小麦粉が挙げられる。上記原料粉は、単独で用いてもよいが、二種以上を混合して用いてもよい。 The raw noodle dough may be a noodle dough obtained by adding kneading water to the raw material powder and kneading. The raw material powder is not particularly limited as long as it is usually used as a flour for noodles, and examples thereof include flour such as strong flour, semi-strong flour, medium strength flour, thin flour, durum wheat flour, durum semolina flour, and udon flour. It is done. Although the said raw material powder may be used independently, you may mix and use 2 or more types.
上記生麺類用の生地は、アルギン酸を含有する。当該アルギン酸を生地に含有させるためには、アルギン酸、アルギン酸塩、及びアルギン酸のエステルからなる群より選択されるいずれか１種以上を生地材料に添加すればよい。当該アルギン酸塩としては、アルギン酸ナトリウム、アルギン酸カリウム等の１価塩；アルギン酸カルシウム等の２価塩；アルギン酸アンモニウム等の塩基性塩が挙げられる。当該アルギン酸のエステルとしては、アルギン酸プロピレングリコールエステル等が挙げられる。 The raw noodle dough contains alginic acid. In order to contain the alginic acid in the dough, any one or more selected from the group consisting of alginic acid, alginates, and esters of alginic acid may be added to the dough material. Examples of the alginate include monovalent salts such as sodium alginate and potassium alginate; divalent salts such as calcium alginate; basic salts such as ammonium alginate. Examples of the alginic acid ester include alginic acid propylene glycol ester.
上記生地における上記アルギン酸の含有量は、原料粉１００質量部に対して、０．０１〜０．５質量部であればよいが、好ましくは０．０５〜０．２質量部であり得る。アルギン酸の含有量が０．０１質量部未満であると、加熱又は解凍された冷凍麺類が、時間経過とともにのびた麺のような軟らかくコシのない食感になる。他方、アルギン酸の含有量が０．５質量部を超えると、麺が、硬くなって食感が悪くなると共に、冷凍状態からの解凍性が悪くなる。 The content of the alginic acid in the dough may be 0.01 to 0.5 parts by mass with respect to 100 parts by mass of the raw material powder, but may preferably be 0.05 to 0.2 parts by mass. When the content of alginic acid is less than 0.01 parts by mass, the frozen or thawed frozen noodles have a soft and textureless texture like a stretched noodle over time. On the other hand, when the content of alginic acid exceeds 0.5 parts by mass, the noodles become hard and the texture becomes worse, and the defrostability from the frozen state becomes worse.
上記生地にアルギン酸を添加する際に、アルカリ剤を一緒に加えると、生地へのアルギン酸の分散性が向上するため好ましい。アルカリ剤としては、かん水、リン酸ナトリウム、焼成カルシウム等が好ましい例として挙げられるが、これらに限定されない。上記生地における当該アルカリ剤の含有量は、原料粉１００質量部に対して、０．０１〜０．５質量部、好ましくは０．０５〜０．２質量部である。 When adding alginic acid to the dough, it is preferable to add an alkali agent together because dispersibility of alginic acid in the dough is improved. Examples of the alkaline agent include brine, sodium phosphate, calcined calcium and the like, but are not limited thereto. Content of the said alkali agent in the said dough is 0.01-0.5 mass part with respect to 100 mass parts of raw material powder, Preferably it is 0.05-0.2 mass part.
上記生地は、上記原料粉、アルギン酸、及びアルカリ剤に加えて、通常麺に配合され得るその他の成分、例えば、グルテン、澱粉類、上述した原料粉以外の穀粉類、卵、乳化剤、粘度調整剤、調味料等を配合してもよい。上記生地における当該その他の成分の含有量としては、原料粉１００質量部に対して３０質量部以下であることが好ましい。 In addition to the raw material powder, alginic acid, and alkaline agent, the dough is usually other components that can be blended in noodles, such as gluten, starches, flours other than the raw material powders mentioned above, eggs, emulsifiers, viscosity modifiers. A seasoning or the like may be blended. The content of the other components in the dough is preferably 30 parts by mass or less with respect to 100 parts by mass of the raw material powder.
上記生地は、上記原料粉と、粉状の上記アルギン酸と、必要に応じて上記アルカリ剤、及び／又は上記他の成分とを混合した後、練り水を加えて混捏することによって製造することができる。あるいは、上記生地は、上記アルギン酸および必要に応じて上記アルカリ剤を、あらかじめ水、かん水等に溶いて水溶液を調製し、当該水溶液を、練り水と一緒又は別途に原料粉やその他の成分に加え、混捏することによって製造することができる。 The dough may be produced by mixing the raw material powder, the powdered alginic acid, and, if necessary, the alkaline agent and / or the other components, and then kneading with kneading water. it can. Alternatively, the dough is prepared by previously dissolving the alginic acid and, if necessary, the alkaline agent in water, brine, etc. to prepare an aqueous solution, and adding the aqueous solution together with the kneading water or separately to the raw material powder and other components. Can be manufactured by chaos.
上記練り水としては、水、食塩水、かん水など、通常の製麺に用いるいずれの水も使用することができる。練り水の添加量は、得られた生地が上述のような高い押出し圧にかけられることを考慮すると、原料粉１００質量部に対して２０〜３５質量部が好ましく、２３〜３２質量部がより好ましい。練り水の添加量が２０質量部未満であると、押出した麺線が硬く崩れやすくなり、他方３５質量部を超えると、得られた生麺類の経時劣化耐性が低下する。なお、上記アルギン酸を水溶液として加える場合、練り水とアルギン酸水溶液との合計量が、上記の練り水の添加量となるよう調製すればよい。 As the kneading water, any water used for ordinary noodle making, such as water, saline, brine, and the like can be used. The amount of kneading water added is preferably 20 to 35 parts by mass and more preferably 23 to 32 parts by mass with respect to 100 parts by mass of the raw material powder, considering that the obtained dough is subjected to the above high extrusion pressure. . When the addition amount of kneading water is less than 20 parts by mass, the extruded noodle strings are hard and easily broken, and when it exceeds 35 parts by mass, the deterioration resistance with time of the obtained raw noodles decreases. In addition, what is necessary is just to prepare so that the total amount of kneading water and alginic acid aqueous solution may turn into the addition amount of said kneading water, when adding the said alginic acid as aqueous solution.
本発明の冷凍麺類の製造方法において使用される生麺類は、上記生地を、８０ｋｇｆ／ｃｍ２〜２００ｋｇｆ／ｃｍ２、好ましくは１２０〜１６０ｋｇｆ／ｃｍ２の圧力で押出製麺することによって製造することができる。Raw noodles that are used in the process for the production of frozen noodles of the present invention, the dough, 80kgf / cm 2 ~200kgf / cm 2, it preferably be produced by noodles made extruded at a pressure of 120~160kgf / cm 2 Can do.
従来の生麺類の製法においては、麺の乾燥を行う必要がないことから、また麺の硬すぎずモチモチとした食感が損なわれないようにするため、高い圧力をかけて製麺されることはなかった。従来の生麺類の製法では、麺生地にかける圧力は、圧延製麺ではほぼ０ｋｇｆ／ｃｍ２、また押出製麺でも２０ｋｇｆ／ｃｍ２程度であった。In the conventional method for producing raw noodles, the noodles need not be dried, and the noodles are made with high pressure so that the texture of the noodles is not too hard and is not damaged. There was no. In the conventional method for producing raw noodles, the pressure applied to the noodle dough was about 0 kgf / cm 2 for rolled noodles and about 20 kgf / cm 2 for extruded noodles.
一方、本発明に使用される生麺類を製造するための上記押出し圧力８０ｋｇｆ／ｃｍ２〜２００ｋｇｆ／ｃｍ２は、乾麺製造の際に通常使用されている押出し圧（７０〜１６０ｋｇｆ／ｃｍ２程度）と同等又はそれ以上であり、生麺類の押出し圧としては極めて高い圧力である。上記押出圧力が８０ｋｇｆ／ｃｍ２未満であると、加熱又は解凍された冷凍麺類が、時間経過とともにのびた麺のような軟らかくコシのない食感になる。他方、押出圧力が２００ｋｇｆ／ｃｍ２を超えると、麺が、硬くなって食感が悪くなると共に、冷凍状態からの解凍性が悪くなる。On the other hand, the extrusion pressure 80kgf / cm 2 ~200kgf / cm 2 for the production of raw noodles for use in the present invention is usually extrusion pressure used (70~160kgf / cm 2 or so) during Noodles prepared The extrusion pressure of raw noodles is extremely high. When the extrusion pressure is less than 80 kgf / cm 2 , the frozen or thawed frozen noodles have a soft and textureless texture like a stretched noodle over time. On the other hand, when the extrusion pressure exceeds 200 kgf / cm 2 , the noodles become hard and the texture becomes worse, and the defrostability from the frozen state becomes worse.
本発明に使用される生麺類は、そばや乾パスタ等の麺の製造に用いられる押出製麺機等を用いて上述の圧力下で生地を押出製麺することによって、製造することができる。押出製麺の際に、麺生地を減圧条件にして押出しを行うと、製造された麺の耐久性が向上するため好ましい。減圧度は−２００ｍｍＨｇ〜真空、好ましくは−４００〜−７５０ｍｍＨｇであり得る。 The raw noodles used in the present invention can be produced by extruding the dough under the pressure described above using an extrusion noodle machine or the like used for producing noodles such as buckwheat or dry pasta. When extruding noodles, it is preferable to extrude the noodle dough under reduced pressure because durability of the produced noodles is improved. The degree of vacuum can be -200 mmHg to vacuum, preferably -400 to -750 mmHg.
製造する生麺類の形状は特に限定されない。例えば、麺生地を押出して麺帯とした後、常法により圧延、切り出し等により麺線等の所望の形状としてもよく、又は適当な形状の孔を有するダイスから所望の形状の麺類を押出成型してもよい。 The shape of the raw noodles to be produced is not particularly limited. For example, after extruding a noodle dough into a noodle band, it may be formed into a desired shape such as a noodle strip by rolling, cutting, etc. by a conventional method, or a noodle having a desired shape is extruded from a die having an appropriately shaped hole May be.
本発明の冷凍麺類の製造方法において、上述の手順で得られた生麺類は、乾燥等の工程を経ることなく、そのまま凍結され得る。あるいは必要に応じて、凍結前に茹で調理されてもよい。当該茹で調理は湯浴や蒸煮などの麺類の通常の茹で方法を採用すればよく、一般的には沸騰水中、２〜８分間茹で調理する。茹で調理された麺類は、必要に応じて湯切、冷却した後、凍結処理に付される。 In the method for producing frozen noodles of the present invention, the raw noodles obtained by the above-described procedure can be frozen as they are without undergoing a process such as drying. Alternatively, if necessary, it may be cooked in a bowl before freezing. The boiled cooking may be carried out by a normal boiled method for noodles such as a hot water bath or steaming, and is generally boiled in boiling water for 2 to 8 minutes. The noodles cooked in the boil are subjected to freezing after being drained and cooled as necessary.
本発明の製造方法における凍結処理は、麺類に対して通常行われる凍結処理を採用することができる。例えば、上記の生麺類をそのまま、または茹で調理した麺類を、所定の分量、例えば、一人分として１５０〜３００ｇ取り分け、トレイ等に盛り付けた後、凍結処理に付すのが好ましい。凍結処理は急速冷凍、緩慢冷凍いずれも採用できるが、急速冷凍が好ましい。一旦急速冷凍で凍結させた後は、通常の冷凍保存条件で保存すればよい。 As the freezing treatment in the production method of the present invention, a freezing treatment usually performed on noodles can be employed. For example, it is preferable that the above-mentioned raw noodles as they are or boiled noodles are placed in a predetermined amount, for example, 150 to 300 g per serving, placed on a tray and then subjected to a freezing treatment. As the freezing treatment, either quick freezing or slow freezing can be adopted, but quick freezing is preferable. Once frozen by quick freezing, it can be stored under normal frozen storage conditions.
上記凍結処理では、茹で調理した麺類はソース類とともに凍結されてもよい。例えば、上述のように茹で調理した麺類をトレイ等に取り分けた後、ソース類をかけて凍結させてもよいし、茹で調理した麺類をソース類に絡めた後、トレイに盛り付けて凍結させてもよい。 In the freezing process, the noodles cooked in a bowl may be frozen together with the sauces. For example, after separating noodles cooked in a bowl as described above into a tray, etc., the sauces may be frozen and the noodles cooked in a bowl wrapped in the sauces and then placed in a tray and frozen. Good.
上記ソース類としては、麺類の種類や消費者の嗜好に応じて、任意のソース類が用いられ得る。例えば、マカロニやスパゲッティ等のパスタに対してはミートソース、ナポリタンソース、アラビアータソース等のトマト系ソース、カルボナーラソース等のホワイト系ソース、ペペロンチーノソース等のオイル系ソース、ブラウン系ソース等が挙げられ；うどん、ひやむぎ、そうめん、日本蕎麦等に対してはめんつゆ、だし汁、カレーソース等が挙げられ；中華麺、ビーフン等に対しては中華スープ、醤等が挙げられるが、これらに限定されない。 As said sauces, arbitrary sauces may be used according to the kind of noodles and consumers' preference. For example, for pasta such as macaroni and spaghetti, meat sauces, napolitan sauces, tomato sauces such as Arabica sauce, white sauces such as carbonara sauce, oil sauces such as peperoncino sauce, brown sauces, etc .; And soy sauce, soy noodles, Japanese soba noodles, noodle soup, dashi soup, curry sauce and the like; Chinese noodles, rice noodles etc. include Chinese soup, soy sauce, but are not limited thereto.
上述したソース類は、凍結前には液状、半固形、ゲル状、固体、フレーク状、顆粒、粉末、ブロック状など任意の形態であり得る。例えば上記ソース類は、液体でもよいが、凍結乾燥された固体のソースであってもよい。さらに、当該ソース類には、野菜類、キノコ類、肉類、魚介類、卵類、香辛料等の具材が適宜含まれていてもよい。 The above-mentioned sauces can be in any form such as liquid, semi-solid, gel, solid, flake, granule, powder, block before freezing. For example, the sauces may be liquid or lyophilized solid sources. Furthermore, the said sauces may contain ingredients, such as vegetables, mushrooms, meat, seafood, eggs, and spices, as appropriate.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
（製造例１〜８）
デュラム小麦セモリナ粉１００質量部に対してアルギン酸を下記表１に記載の量で混合し、さらに水２６質量部を加え、混練して麺生地とした。該生地を、パスタ製造機を用いて、−６００ｍｍＨｇの減圧条件下、１２０ｋｇｆ／ｃｍ２の圧力条件で押出製麺し、８種類の生スパゲティ（太さ１．８ｍｍ）を得た。得られた生スパゲティを、熱湯で５分間茹で、水冷し、茹でスパゲティを製造した。該茹でスパゲティを１８０ｇずつトレイ（１６０ｍｍ×１２０ｍｍ；ポリプロピレン製）に取り分け、半数のトレイには、さらに麺塊上部に市販の缶詰ミートソース（日清フーズ製）１００ｇをのせた。これらを−３５℃で急速凍結し、製造例１〜８の冷凍調理済みスパゲティ（それぞれ、ソースなし及びソース付き）を製造した。(Production Examples 1-8)
Alginic acid was mixed in an amount shown in Table 1 below with respect to 100 parts by mass of durum wheat semolina powder, and further 26 parts by mass of water was added and kneaded to prepare a noodle dough. The dough was subjected to extrusion noodles using a pasta maker under a reduced pressure of −600 mmHg and a pressure of 120 kgf / cm 2 to obtain 8 types of fresh spaghetti (thickness 1.8 mm). The obtained raw spaghetti was boiled with hot water for 5 minutes and water-cooled to produce spaghetti with a boil. Spaghetti was divided into 180 g trays (160 mm × 120 mm; made of polypropylene) with the boil, and 100 g of commercially available canned meat sauce (made by Nisshin Foods) was placed on the upper half of the noodle mass. These were snap-frozen at −35 ° C. to produce frozen cooked spaghetti of Production Examples 1-8 (without sauce and with sauce, respectively).
（試験例１）
製造例１〜８の冷凍調理済みスパゲティを、トレイから外してポリプロピレン製の袋に包装し、−１８℃で保存した。１週間後、凍結スパゲティを袋から取り出し、電子レンジ（６００Ｗ）で加熱解凍した。加熱時間はソースなしのものは３分間、ソース付きのものは４分３０秒間とした。加熱後のスパゲティを、ソース付きのものは軽くかき混ぜた後、３℃の冷風に５分間当てて冷却し、食感を調べた。さらに、室温で４時間経過後の食感を調べた。４時間経過後の食感を、冷却直後の食感と比較して評価した。評価は、１０名のパネルにより表２記載の評価基準に従って行い、平均点を求めた。結果を表１に示す。(Test Example 1)
The frozen cooked spaghetti of Production Examples 1 to 8 was removed from the tray, packaged in a polypropylene bag, and stored at -18 ° C. One week later, the frozen spaghetti was taken out of the bag and thawed by heating in a microwave oven (600 W). The heating time was 3 minutes for those without sauce and 4 minutes 30 seconds for those with sauce. The spaghetti after heating was lightly mixed with the sauce and then cooled by applying it to cold air at 3 ° C. for 5 minutes to examine the texture. Further, the food texture after 4 hours at room temperature was examined. The texture after 4 hours was evaluated in comparison with the texture immediately after cooling. Evaluation was performed according to the evaluation criteria shown in Table 2 by a panel of 10 people, and the average score was obtained. The results are shown in Table 1.
製造例９〜１４
スパゲティ製造時の押出し圧力を表３記載のように変更した以外は、製造例５と同様の手順で、製造例９〜１４の冷凍調理済みスパゲッティ（それぞれ、ソースなし及びソース付き）を製造した。Production Examples 9-14
Except having changed the extrusion pressure at the time of spaghetti manufacture as shown in Table 3, it carried out in the same procedure as manufacture example 5, and manufactured the frozen cooked spaghetti of manufacture examples 9-14 (each without sauce and with sauce), respectively.
（試験例２）
製造例９〜１４の冷凍調理済みスパゲティを、試験例１と同様の手順で評価した。結果を表３に示す。なお、表３には製造例５の結果を再掲する。(Test Example 2)
The frozen cooked spaghetti of Production Examples 9 to 14 was evaluated in the same procedure as in Test Example 1. The results are shown in Table 3. Table 3 shows the results of Production Example 5 again.
製造例１５〜１９
デュラム小麦セモリナ粉１００質量部に対してアルギン酸を下記表４に記載の量で混合し、さらに水２６質量部を加え、混練して麺生地とした。該生地を、パスタ製造機を用いて、−６００ｍｍＨｇの減圧条件下、１２０ｋｇｆ／ｃｍ２の圧力条件で押出製麺し、生スパゲティ（太さ１．８ｍｍ）を得た。
得られた生スパゲティを２００ｇずつ小分けし、−３５℃で急速凍結し、製造例１５〜１９の冷凍生スパゲティを製造した。Production Examples 15 to 19
Alginate was mixed with 100 parts by weight of durum wheat semolina in the amount shown in Table 4 below, and further 26 parts by weight of water was added and kneaded to prepare a noodle dough. The dough was subjected to extrusion noodles using a pasta maker under a reduced pressure of -600 mmHg and a pressure of 120 kgf / cm 2 to obtain fresh spaghetti (thickness 1.8 mm).
The obtained raw spaghetti was divided into 200 g portions and rapidly frozen at −35 ° C. to produce frozen raw spaghetti of Production Examples 15-19.
（試験例３）
製造例１５〜１９の冷凍生スパゲティを、ポリプロピレン製の袋に包装し、−１８℃で保存した。１週間後、冷凍生スパゲティを袋から取り出し、熱湯で５分間茹で、茹でスパゲティを製造した。茹でスパゲティを各製造例ごとに２つの皿に取り分け、片方はそのまま、もう片方は麺塊上部に温めた市販の缶詰ミートソース（日清フーズ製）１００ｇをのせた。これらのスパゲティを、試験例１と同様の手順で冷却直後及び室温で４時間経過後の食感について調べ、次いで表２の評価基準で評価した。結果を表４に示す。(Test Example 3)
The frozen raw spaghetti of Production Examples 15 to 19 was packaged in polypropylene bags and stored at -18 ° C. One week later, the frozen raw spaghetti was taken out of the bag, boiled with boiling water for 5 minutes, and spaghetti was produced with a boil. Boiled spaghetti was divided into two dishes for each production example, and one side was placed as it was, and the other side was placed on the top of the noodle mass with a commercially available canned meat sauce (Nisshin Foods) 100 g. These spaghettis were examined for texture immediately after cooling in the same procedure as in Test Example 1 and after 4 hours at room temperature, and then evaluated according to the evaluation criteria in Table 2. The results are shown in Table 4.
製造例２０〜２４
麺生地の混練の際に加える水の量を表５記載のように変更した以外は、製造例５と同様の手順で、製造例２０〜２４の冷凍調理済みスパゲッティ（それぞれ、ソースなし及びソース付き）を製造した。Production Examples 20-24
Except for changing the amount of water to be added during kneading of the noodle dough as shown in Table 5, the frozen cooked spaghetti of Production Examples 20 to 24 (respectively without sauce and with sauce) was prepared in the same manner as in Production Example 5. ) Was manufactured.
（試験例４）
製造例２０〜２４の冷凍調理済みスパゲティを、試験例１と同様の手順で評価した。結果を表５に示す。なお、表５には製造例５の結果を再掲する。(Test Example 4)
The frozen cooked spaghetti of Production Examples 20 to 24 was evaluated in the same procedure as Test Example 1. The results are shown in Table 5. Table 5 shows the results of Production Example 5 again.
製造例２５〜２８
押出製麺の際の減圧条件を表６記載のように変更した以外は、製造例５と同様の手順で、製造例２５〜２８の冷凍調理済みスパゲッティ（それぞれ、ソースなし及びソース付き）を製造した。Production Examples 25 to 28
Manufacture the frozen cooked spaghetti of Production Examples 25 to 28 (without sauce and with sauce, respectively) in the same procedure as in Production Example 5 except that the reduced pressure conditions during extrusion noodle making are changed as shown in Table 6 did.
（試験例４）
製造例２５〜２８の冷凍調理済みスパゲティを、試験例１と同様の手順で評価した。結果を表６に示す。なお、表６には製造例５の結果を再掲する。(Test Example 4)
The frozen cooked spaghetti of Production Examples 25 to 28 was evaluated in the same procedure as in Test Example 1. The results are shown in Table 6. Table 6 shows the results of Production Example 5 again.
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