JP5975568B2 - Seasoning cooling method of chilled noodles - Google Patents

Description

  The present invention relates to a cooling method for seasoning chilled noodles.

Traditionally, the production of chilled noodles or frozen noodles damages the machine due to salt, so boiled in fresh water without salt, then cooled with cold fresh water, seasoned with salt or saline, and then sprinkled with salad oil. Has been done.
For example, a method for producing frozen pasta is known which is boiled with water that does not contain salt, and then freezes by attaching salt or saline to the surface of the gelatinized pasta (see, for example, Patent Document 1). .
The operation of combining salt with the cooled noodle after boiling is difficult, and the noodle taste tends to be non-uniform, and the surface of the noodle is swollen when the saline is applied to the cooled noodle after boiling.
The cooling method is general because the cooling efficiency by chiller water is good, but the method by vacuum cooling is also employed.
For example, as a pretreatment for freezing, a method for producing frozen noodles that prevents the sticking of noodle strings by drying the surface by vacuum cooling in order to quickly pass through a temperature range of 0 ° C. to −5 ° C., which is the largest ice crystal crystal, during freezing. Is known (see, for example, Patent Document 2).
The noodles washed with water after the steaming treatment are made to have a noodle product temperature of 0 to 30 ° C. under a vacuum of 700 to 760 mmHg, and the moisture content of the noodles is reduced to 1 to 3%. Is known (see, for example, Patent Document 3).
In addition, in order to improve the shelf life of the noodles in the packaging bowl, a method is known in which the surface of the noodles is dried by vacuum cooling to make it difficult for microorganisms to propagate (see, for example, Patent Document 4).
The vacuum cooling method has the advantage of preventing the surface of the noodles from spreading by removing excess moisture on the surface of the noodles. However, when the boiled noodles are cooled, the noodles adhere to each other after cooling. Thus, there is a problem that the noodle strings are easily cut when the loosening agent is attached, and the manufacturing process becomes complicated.
On the other hand, as a method for seasoning noodles, there is known a method in which boiled noodles are boiled with a seasoning liquid in water to the extent that they are not boiled and then frozen after vacuum cooling (see, for example, Patent Document 5).
Also known is a method for producing frozen noodles, which is produced by a conventional method, after rapeseed oil is applied to steamed Chinese noodles that have been washed, washed and cooled, and then uniformly mixed with a fried noodle sauce, and then sealed in a bag and frozen. (See, for example, Patent Document 6).
As a noodle loosening agent, decaglycerin fatty acid ester (DGSE) of HLB15 or higher and / or sucrose stearate ester (SSE) of HLB15 or higher, polyhydric alcohol and water are mixed well at a specific ratio and warmed to 60-70 ° C. After that, the high oil emulsified fat and oil composition for pre-gelatinized noodles was obtained by gradually adding and emulsifying the oil and fat while stirring so that the blended amount of the oil exceeded 70 mass% of the whole high oil emulsified oil and fat composition and became 86 mass% or less. It is known (see, for example, Patent Document 7).

JP-A-9-75023 JP 59-175854 A JP-A-10-150939 JP-A-63-133958 JP 2010-142184 A Japanese Patent Laid-Open No. 2-9353 JP 2010-207155 A

In the conventional cooling method, when taking a vacuum cooling process, noodle strings adhere after cooling, and a loosening agent such as salad oil may adhere to the noodle strings to prevent it, but the noodle strings after cooling are noodle strings When attaching a loosening agent, the noodle strings are likely to be cut off, which is not a preferable method.
In addition, since oil is applied to the surface of the cold and dried noodles, the oil does not fit well, resulting in an oily texture.
Accordingly, an object of the present invention is to provide a method for producing seasoned chilled noodles that are easy to loosen and have a good texture and taste and are slow to age.

As a result of intensive research to achieve the above-mentioned object, the inventors of the present invention unraveled by attaching a seasoning liquid containing a high fat content emulsion composition for pre-gelatinized noodles to boiled noodles and then cooling them in vacuo. It has been found that seasoned chilled noodles that are easy and excellent in texture, taste and slow aging can be obtained, and the present invention has been completed.
Therefore, the present invention provides a high-fat content emulsion composition-containing seasoning liquid for pregelatinized noodles consisting of salt and a high-oil emulsified oil-fat composition immediately after draining the boiled noodles with the temperature of the noodles at 50 ° C or higher. attached to a chilled noodles manufacturing method characterized by vacuum cooling.
As chilled noodles, noodles such as spaghetti that do not use salt as a raw material are preferable.

  According to the method for producing chilled noodles of the present invention, it is possible to obtain seasoned chilled noodles that are easy to loosen and have excellent texture and taste and are slow to age.

Hereinafter, the present invention will be described in detail.
The chilled noodles obtained by the method of the present invention are not limited as long as they are conventionally produced and distributed as chilled noodles, and examples thereof include udon, soba, hiyagigi, somen, Chinese noodles, spaghetti, macaroni and the like.
Among these, spaghetti and other noodles that do not contain salt are traditionally boiled with salt water or boiled with fresh water and then cooled with cold water and then sprinkled with salt or salt water. If the method is used, it can be seasoned more firmly.
Here, chilled noodles refer to boiled noodles that are stored and distributed refrigerated.

The high oil / fat content emulsion composition-containing seasoning liquid for pregelatinized noodles of the present invention includes the high oil emulsified oil / fat composition for pregelatinized noodles and the seasoning described in Patent Document 7, and contains high oil content for pregelatinized noodles. The seasoning liquid whose ratio of an oil-fat composition is 10 mass% or more and 95 mass% or less in the high oil-fat content emulsion composition containing seasoning liquid for pregelatinized noodles, Preferably it is 20 mass% or more and 95 mass% or less.
The high oil emulsified oil / fat composition for pregelatinized noodles contains an emulsifier, a polyhydric alcohol and water under the following conditions (A) and (B):
(A) The mass ratio of decaglycerin fatty acid ester of HLB15 or higher and / or sucrose stearate of HLB15 or higher relative to 100 parts by mass of polyhydric alcohol is 8 to 35 parts by mass in terms of dry matter.
(B) In the case of decaglycerin fatty acid ester of HLB15 or higher, the mass ratio of water is 29.0% to 61.0% by mass of decaglycerin fatty acid ester, polyhydric alcohol and water, and sucrose stearin of HLB15 or higher. In the case of an acid ester, when 41.0 mass% to 71.0 mass% of the total of sucrose stearate ester of HLB15 or higher, polyhydric alcohol and water, decaglycerin fatty acid ester and sucrose stearate are used at the same time Is the average value of the mixing ratio of the water according to the mixing ratio,
The mixture is mixed well and heated to 60-70 ° C., and then the fat is mixed with stirring so that the blended amount of oil exceeds 70% by mass of the high oil emulsified oil / fat composition for pregelatinized noodles and is 86% by mass or less. Is gradually added and emulsified.
In addition, the decaglycerin fatty acid ester of HLB15 or more can use a commercial item, and various kinds of goods are marketed by each major additive manufacturer.
If the ratio of the high oil emulsified oil / fat composition for pregelatinized noodles is less than 10% by mass in the high oil / fat content emulsion composition for pregelatinized noodles, the elasticity of the refrigerated noodles is insufficient and the balance between hardness and viscoelasticity is poor. Therefore, it becomes unsuitable.
On the other hand, when the content exceeds 95% by mass, the texture of the refrigerated noodles is good, but it becomes too oily and unsuitable.

The seasoning refers to liquid or powder seasonings such as sugar, soy sauce, sake, mirin, oyster sauce, salt, pepper, consommé soup, amino acid liquid, etc., and these can be used alone or in combination of two or more. .
The high-fat content emulsified emulsion-containing seasoning liquid for pregelatinized noodles may contain a fragrance such as butter oil, garlic oil, or basil oil, and a pigment such as a non-colored pigment or a caramel pigment.
The high oil content emulsion composition-containing seasoning liquid for pregelatinized noodles can be obtained by uniformly mixing a high oil emulsion emulsion composition for fattened noodles, a seasoning, and other auxiliary materials as necessary with a mixer or the like.

In the method for producing chilled noodles of the present invention, the method for boiling the noodles and the method for treating the noodles after cooling may be the same as the conventional method for producing chilled noodles and are not particularly limited.
In the present invention, first, boiled noodles are drained and a high-fat content emulsified emulsion-containing seasoning liquid for pregelatinized noodles is attached to the noodles.
Drain the water to the extent that the surface of the noodles is slightly wet immediately after brewing.
It is preferable that the temperature of the noodles is as high as possible when adhering the seasoning liquid containing the high-fat content emulsion for pregelatinized noodles, and the high-fat content emulsion composition for pregelatinized noodles is contained before the temperature of the noodles immediately decreases after draining Adhere seasoning liquid.
The noodle temperature at the time of adhesion is at least 50 ° C.
The method of attachment may be the same as that of a conventional loosening agent, and examples thereof include methods such as soaking, dipping, and spraying.
The amount of adhesion can be adjusted as appropriate, but is about 4 parts by mass or more and 6 parts by mass with respect to 100 parts by mass of noodles boiled.

As soon as the high-fat content emulsified composition-containing seasoning liquid for pregelatinized noodles adheres, it is vacuum-cooled.
The method of vacuum cooling may be the same as the conventional method of vacuum cooling noodles with boil, and is not particularly limited.
For example, the degree of vacuum is set to about −0.1 MPa, and vacuum cooling is performed so that the temperature of the noodles is reduced to about 10 ° C. within 20 minutes.
In the present invention, the degree of vacuum is based on atmospheric pressure. For example, the degree of vacuum of −0.1 MPa refers to a state where the pressure is reduced by 0.1 MPa from atmospheric pressure (0 MPa).

In the present invention, the high fat content emulsion composition for pregelatinized noodles is added to the hot noodles immediately after being boiled and cooled in a vacuum, so that the taste is soaked and the high fat content emulsion composition for pregelatinized noodles is contained. It is well-familiar with noodles and can provide a good taste and texture.
Also, the high fat content emulsion composition for pre-gelatinized noodles soaks firmly in the process of vacuum cooling, so that the whole noodles are tightened by drying of the noodle strings that occurs during vacuum cooling, preventing the noodles from becoming too hard and elastic. Noodles with a good balance of hardness and hardness can be obtained, and the appearance of the tingling sensation peculiar to aged noodles can be delayed even during refrigerated storage, and a texture with a good balance between elasticity and hardness can be maintained for a long time.

The treatment of the noodles after cooling is the same as that of conventional chilled noodles and is not particularly limited.
For example, it can be individually packaged and refrigerated at around 10 ° C. for about 3 days.
The eating method is the same as the conventional chilled noodles, and there is no particular limitation, but the chilled noodles of the present invention are easily loosened, and the feeling of oil floating is suppressed even when heated in a microwave oven. Is suitable.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Example 1]
12.5 parts by mass of polyhydric alcohol aqueous solution (manufactured by Nikken Kasei Co., Ltd., trade name: Sorbitol F) (adjusted to 70% by mass aqueous solution, 8.75 parts by mass in terms of dry matter) and decaglycerin monolaurate (HLB15.5) 7.5 parts by weight (adjusted to 30% by weight aqueous solution, 2.25 parts by weight in terms of dry matter) was heated to 60-70 ° C. in a pan, and then transferred to a cutter mixer (manufactured by Voraberg, trade name: Thermomix). Then, 80 parts by mass of salad oil was added little by little while stirring (1000-1500 min ⁻¹ ) to prepare a high oil emulsified oil / fat composition.
90 parts by mass of the resulting high oil emulsified oil / fat composition and 10 parts by mass of sodium chloride were mixed with a mixer until the sodium chloride was uniformly dissolved to prepare a seasoning liquid containing a high oil / fat content emulsion composition for pregelatinized noodles.
Dry spaghetti (1.7 mm in diameter) was boiled with boiling water for 8 minutes, drained for 1 minute, transferred to a bowl, and 100 parts by mass of spaghetti containing the high-fat content emulsified emulsion-containing seasoning liquid for pregelatinized noodles. It was made to adhere so that it might be 4.5 mass parts with respect to.
The noodle string temperature at the time of adhesion was 60 ° C.
Immediately after attachment, vacuum cooling was performed using a vacuum cooler for 14 minutes, and the noodle strings were cooled in vacuum until the temperature of the noodle strings reached 10 ° C.
At this time, the value of the vacuum gauge of the vacuum cooler was -0.1 MPa.
Each 200 g of cooled spaghetti was individually packaged and refrigerated at 10 ° C. for 48 hours.
[Comparative Example 1]
The dried spaghetti (1.7 mm in diameter) was boiled with boiling water for 8 minutes, then drained for 1 minute and transferred to a bowl. To 100 parts by weight of spaghetti cooled to 10 ° C. with cold water, 0.45 parts by weight of salt was attached so as to further soften 4.05 parts by weight of salad oil, and then individually wrapped 200 g and refrigerated at 10 ° C. for 48 hours. .
[Comparative Example 2]
In Example 1, instead of adhering with the high-fat content emulsion composition-containing seasoning liquid for pregelatinized noodles, 0.45 parts by mass of salt was adhering to 100 parts by mass of spaghetti that had been boiled, and then boiled The spaghetti was refrigerated in the same manner as in Example 1 except that 4.05 parts by mass of the high oil emulsified oil / fat composition was added to 100 parts by mass of spaghetti.
[Comparative Example 3]
In Example 1, instead of attaching with a high-fat content emulsion composition-containing seasoning liquid for pregelatinized noodles, the high-oil content emulsified oil-fat composition was allowed to adhere to 4.05 parts by mass with respect to 100 parts by mass of spaghetti boiled. Thereafter, the spaghetti was refrigerated in the same manner as in Example 1 except that 0.45 parts by mass of salt was attached to 100 parts by mass of spaghetti raised with boil.

[Example 2]
In Example 1, spaghetti was refrigerated in the same manner as in Example 1 except that sucrose stearate (HLB16.0) was used instead of decaglycerin monolaurate (HLB15.5).

The refrigerated spaghetti was heated for 2 minutes using a microwave oven with an output of 500 W, and then evaluated by 10 panelists according to the following evaluation criteria.
・ Five points 5 points: No sticking between noodles, very good loosening 4 points: No sticking between noodles, good loosening 3 points ... Normal 2 points ... Slightly noodles 1 point badly unattached and noodles adhere to each other, unraveling is very bad. 5 textures · 4 points very good balance of hardness and viscoelasticity · Hardness , 3 points with good viscoelastic balance ... 2 points for normal ... 1 point with poor balance between hardness and viscoelasticity ... 5 points with very poor balance between hardness and viscoelasticity-5 points for oiliness・ ・ ・ No oiliness, very good 4 points ・ ・ ・ Little oiliness, good 3 points ・ ・ ・ Normal 2 points ・ ・ ・ Slightly oily, bad 1 point ・· · Oily, very bad · Taste 5 points · Taste well, 4 points · · · Taste, 3 points · · · 2 points ... and Has been insufficient with taste, the lack of with a bad one point ... taste, showing very bad obtained evaluation results (average value) are shown in Table 1.

Comparative Example 1 is an example of a conventional method for producing chilled noodles.
Comparative Example 2 and Comparative Example 3 do not use a seasoning liquid containing a high oil / fat content emulsion composition for pregelatinized noodles, but instead produce chilled noodles in which salt and a high oil emulsified oil / fat composition are separately attached. It is an example of a method.
Example 1 and Example 2 were superior to Comparative Examples 1 to 3 in terms of loosening, texture, and taste.

Claims (2)

After draining the boiled noodles , immediately add the seasoning liquid containing high-fat content emulsion composition for pre-gelatinized noodles consisting of salt and high-oil emulsified oil-fat composition in a state where the temperature of the noodles is 50 ° C. or higher and cool with vacuum. A method for producing chilled noodles.   The method for producing chilled noodles according to claim 1, wherein the noodles are noodles that do not use salt as a raw material.