JP6099031B2 - Method for producing retort noodles - Google Patents
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- Noodles (AREA)
Description
本発明は、レトルトうどん、レトルトパスタ等のレトルト麺類の製造方法に関する。 The present invention relates to a method for producing retort noodles such as retort udon and retort pasta.
レトルト食品は温めなおすだけで食すことができる手軽さから、様々な食品に適用されている。しかしながら、小麦粉等の穀粉を主原料とする麺類でレトルト食品を製造するには、麺をつゆ（汁やスープ類等）と共に密封し、レトルト処理（高温加圧殺菌処理）することになるが、通常の麺類は、レトルト処理したり、その後に長期間保存すると、麺線の表面の茹でどけが著しく、また麺線自体がつゆの水分を吸ってしまい、例えば麺類がうどんの場合には、うどんらしい弾力のある食感も残らず、箸で持ち上げることすらできない極めて切れやすい状態となるため、その製品化は極めて困難であった。 Retort foods are applied to various foods because they can be eaten simply by warming them up. However, in order to produce a retort food with noodles mainly made of flour such as wheat flour, the noodles are sealed with soup (juice, soup, etc.) and retort processed (high-temperature pressure sterilization treatment) When ordinary noodles are retorted or stored for a long period of time after that, the noodle strings will be markedly boiled and the noodle strings themselves will absorb the soy moisture. For example, if the noodles are udon, The product is extremely difficult to produce, because it does not have a remarkably elastic texture and cannot be lifted with chopsticks.
このような従来のレトルト麺類の課題に鑑み、種々提案がなされている。例えば特許文献１には、麺線の形状の崩れ、食感の軟弱化、調味液の濁り等をバランス良く防止して、高品質のレトルト食品、特にレトルトの麺類を製造するために、小麦粉、膨潤度１０〜１００のリン酸架橋澱粉１０〜４０重量％及び卵白粉５〜３０重量％を含有してなる混合粉を用い、該混合粉の加水物を製麺して茹で上げた後、直接調味料と共に容器へ封入し、レトルトで加圧加熱するレトルト麺類の製造方法が提案されている。 In view of the problems of such conventional retort noodles, various proposals have been made. For example, Patent Document 1 discloses that in order to produce a high-quality retort food, particularly retort noodles, in order to prevent the shape of the noodle strings from breaking, the texture weakening, the turbidity of the seasoning liquid, and the like, Using a mixed powder containing 10 to 40% by weight of phosphoric acid cross-linked starch having a degree of swelling of 10 to 100 and 5 to 30% by weight of egg white powder, the water of the mixed powder is made into noodles and boiled, and then directly A method for producing retort noodles that is sealed in a container together with a seasoning and heated under pressure with a retort has been proposed.
また特許文献２には、リン酸架橋化工澱粉７５〜９７重量％、グルテン等の熱凝固性蛋白素材３〜２０重量％、必要に応じて穀粉を含む原料を用いて麺線を調製し、該麺線を茹でる又は蒸す等してα化する工程を含む麺類の製造方法が提案されている。特許文献２によれば、斯かる麺類の製造方法により、加熱処理せずに喫食可能で、長期保存による品質の劣化がほとんど見られない麺類が得られるとされている。 Patent Document 2 also prepares noodle strings using phosphoric acid cross-linked starch 75 to 97% by weight, heat-coagulable protein material 3 to 20% by weight such as gluten, and raw materials containing flour as required. There has been proposed a method for producing noodles, which includes a step of gelatinizing noodle strings by boiling or steaming. According to Patent Document 2, it is said that noodles that can be eaten without heat treatment and hardly deteriorate in quality due to long-term storage are obtained by such a method for producing noodles.
また、特許文献３には、小麦粉６０〜９０重量％と、エーテル化澱粉及び架橋澱粉からなる加工澱粉４０〜１０重量％とを含む粉体原料１００重量部に、加水して減圧下で撹拌した後、非加熱で押出し成型した生麺を、高温高圧蒸気殺菌処理した後、水分を吸収させて水分含量を調整し、包装することを特徴とする生タイプ包装麺の製造方法が提案されている。特許文献３によれば、長期間保存が可能であり、熱湯に浸漬して湯戻した後も、コシがあり、湯伸びしにくく、且つ短時間で喫食可能になる生タイプ包装麺が得られるとされている。 Moreover, in patent document 3, it hydrated and stirred under reduced pressure to 100 weight part of powder raw materials containing 60 to 90 weight% of wheat flour, and 40 to 10 weight% of processed starch consisting of etherified starch and crosslinked starch. Thereafter, raw noodles extruded and molded without heating are subjected to a high-temperature and high-pressure steam sterilization treatment, and then moisture content is adjusted by adjusting the moisture content, and packaging is proposed. . According to Patent Document 3, raw-type packaged noodles that can be stored for a long period of time, have a firmness after being immersed in hot water and returned to hot water, are not easily stretched, and can be eaten in a short time are obtained. It is said that.
しかしながら、これら従来のレトルト麺類の製造方法では、麺類の茹でどけによる麺の表面の崩れや食感の低下、つゆの濁り等を防止するという点でその効果は十分とはいえず、レトルト麺とするには麺とつゆを別々に包装する必要があり、根本的な解決に至っていなかった。そこで、本出願人は、従来のレトルト麺類の製造方法の課題を解決するために、製麺原料として、小麦グルテン２５〜３５質量％（乾物換算）、リン酸架橋澱粉４５〜６５質量％及び小麦粉０〜２０質量％を用いて製造した生麺を、蒸し処理した後、つゆと一緒に密封包装し、次いでレトルト処理することを特徴とするレトルトうどんの製造方法を提案した（特許文献４参照）。 However, in these conventional methods for producing retort noodles, the effect is not sufficient in terms of preventing the surface of the noodles from collapsing, lowering the texture, turbidity of the soup due to boiled noodles, To do so, it was necessary to wrap noodles and soup separately, which had not led to a fundamental solution. Therefore, in order to solve the problems of the conventional method for producing retort noodles, the present applicants used 25 to 35% by mass of wheat gluten (in terms of dry matter), 45 to 65% by mass of phosphate-crosslinked starch and wheat flour as raw materials for noodle production. A method for producing retort udon has been proposed, characterized in that raw noodles produced using 0 to 20% by mass are steamed, sealed and packaged with soup, and then retort processed (see Patent Document 4). .
また特許文献５には、乾燥パスタを蒸熱処理し、その蒸熱処理パスタとパスタ用調味液とをレトルト殺菌用容器に充填密封した後、レトルト殺菌することを特徴とするパスタ入りレトルト食品の製造方法が提案されている。蒸熱処理は、乾燥パスタを蒸すことによって加熱する処理であり、蒸し器、せいろ等の蒸熱処理器を用い、大気圧下又は加圧下で水蒸気の存在下で行われる。特許文献５によれば、風味、食感が良好で、パスタの溶けもなく、且つ製造工程が簡単で作業性に優れたパスタ入りレトルト食品が得られるとされている。 Patent Document 5 discloses a process for producing a retort food containing pasta, characterized in that dry pasta is steam-heated, the steam-heat-treated pasta and the seasoning liquid for pasta are filled and sealed in a retort sterilization container, and then retort sterilized. Has been proposed. The steaming heat treatment is a process of heating the dried pasta by steaming, and is performed in the presence of water vapor at atmospheric pressure or under pressure using a steaming heat treatment device such as a steamer or a shiro. According to Patent Document 5, it is said that a retort food containing pasta having good flavor and texture, no melting of pasta, simple manufacturing process and excellent workability can be obtained.
本発明の課題は、麺線表面が滑らかで、食感に優れるレトルト麺類を提供し得るレトルト麺類の製造方法を提供することである。 The subject of this invention is providing the manufacturing method of the retort noodles which can provide the retort noodles which the noodle strings surface is smooth and is excellent in food texture.
本発明者らは、上記課題を達成するために種々検討した結果、小麦グルテン及びアセチル化又はエーテル化タピオカ澱粉を含む、特定の製麺原料を用いて生麺を製造し、これを乾燥させて乾麺とした後、調味液と一緒に密封包装してレトルト処理することにより、麺線表面が滑らかで、食感に優れるレトルト麺類が得られることを知見した。特許文献１〜５に記載の技術は何れも、生麺あるいは麺線を茹でたり蒸したりしたものをレトルト処理するものであって、乾麺をレトルト処理するものでははく、本発明の斯かる知見は特許文献１〜５には記載されていない。 As a result of various studies to achieve the above-mentioned problems, the present inventors have produced raw noodles using specific noodle-making raw materials containing wheat gluten and acetylated or etherified tapioca starch, and dried them. After making dry noodles, it was found that retort noodles having a smooth noodle surface and excellent texture can be obtained by sealing and packaging together with the seasoning liquid and retorting. All the techniques described in Patent Documents 1 to 5 retort raw noodles or noodle strings that have been boiled or steamed, and do not retort dry noodles. Are not described in Patent Documents 1 to 5.
本発明は、上記知見に基づきなされたもので、製麺原料として、小麦グルテン２５〜３５質量％（乾物換算）、アセチル化又はエーテル化タピオカ澱粉４５〜６５質量％及び小麦粉０〜２０質量％を用いて製造した生麺を、乾燥させて乾麺とした後、該乾麺を調味液と一緒に密封包装し、次いでレトルト処理することを特徴とするレトルト麺類の製造方法である。 The present invention has been made based on the above knowledge, and as raw materials for making noodles, 25 to 35% by mass of wheat gluten (in terms of dry matter), 45 to 65% by mass of acetylated or etherified tapioca starch and 0 to 20% by mass of wheat flour. A method for producing retort noodles, comprising drying raw noodles used to make dry noodles, sealing and packaging the dry noodles together with a seasoning liquid, and then retorting.
尚、本発明において、レトルト処理とは、気密性を有する容器に食品を入れて密封したものを、その容器ごと高温で加圧殺菌することを意味し、容器の種類は問わない。従って、本発明に係るレトルト麺類には、レトルトパウチ食品としてのレトルト麺類の他、缶詰や瓶詰めも包含される。 In the present invention, the retort treatment means that food is put in an airtight container and sealed, and the whole container is pressurized and sterilized at a high temperature, and the kind of the container is not limited. Therefore, the retort noodles according to the present invention include canning and bottling as well as retort noodles as a retort pouch food.
本発明によれば、麺線表面が滑らかで、食感に優れるレトルト麺類を提供することができる。 According to the present invention, it is possible to provide retort noodles having a smooth noodle strip surface and excellent texture.
本発明のレトルト麺類の製造方法は、製麺原料を用いて生麺を製造する工程と、該生麺を乾燥させて乾麺とする工程と、該乾麺を調味液と一緒に密封包装してレトルト処理を行う工程とを有する。製麺原料としては、小麦グルテン２５〜３５質量％（乾物換算）、アセチル化又はエーテル化タピオカ澱粉４５〜６５質量％及び小麦粉０〜２０質量％を配合したものを用いる。 The method for producing the retort noodles of the present invention comprises a step of producing raw noodles using raw materials for noodle making, a step of drying the raw noodles to form dry noodles, and sealing and packaging the dry noodles together with a seasoning liquid. And a process of performing processing. As the noodle-making material, a mixture of 25 to 35% by mass of wheat gluten (in terms of dry matter), 45 to 65% by mass of acetylated or etherified tapioca starch and 0 to 20% by mass of wheat flour is used.
本発明で用いられる小麦グルテンとしては、例えば、ウェットグルテン、バイタルグルテン、凍結乾燥品等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 Examples of the wheat gluten used in the present invention include wet gluten, vital gluten, lyophilized products, and the like, and these can be used alone or in combination of two or more.
小麦グルテンの全製麺原料に対する配合量が２５質量％未満であると、生地のつながりが悪くなり、レトルト処理やその後の調味液が共存した状況下での長期保存の過程で麺の食感が脆くなり、また、該配合量が３５質量％を超えると、製造時の作業性が低下し、硬い食感となり、麺の滑らかさも低下するため好ましくない。小麦グルテンの全製麺原料に対する配合量は、好ましくは２８〜３２質量％である。尚、小麦グルテンとしてウェットグルテンを用いる場合には、乾物換算してその配合量を決定するとともに、含有水分量を後述する製麺時の加水量から差し引く等、実際に添加する水の量を調節する必要がある。 If the blending amount of wheat gluten is less than 25% by mass with respect to all the raw materials for noodles, the connection of the dough will be poor, and the texture of the noodles will be lost in the process of long-term storage in the presence of retort treatment and the subsequent seasoning liquid. If the blending amount exceeds 35% by mass, the workability during production decreases, the texture becomes hard, and the smoothness of the noodles also decreases. The blending amount of wheat gluten with respect to all the noodle-making raw materials is preferably 28 to 32% by mass. In addition, when using wet gluten as wheat gluten, the amount of water to be added is adjusted by, for example, subtracting the moisture content from the amount of water at the time of noodle making, which will be described later, as well as determining the blending amount in terms of dry matter There is a need to.
本発明で用いられるアセチル化又はエーテル化タピオカ澱粉は、リン酸架橋が施されていても良い。本発明の製造方法は、アセチル化又はエーテル化タピオカ澱粉を用いることを必須要件としており、該澱粉以外の澱粉、例えば、アセチル化もエーテル化も施されていないタピオカ澱粉、あるいはタピオカ以外（馬鈴薯等）を原料とする澱粉にアセチル化又はエーテル化を施したものを用いた場合には、たとえ本発明で規定する工程に従ったとしても、本発明の効果（麺線表面の滑らかさ及び食感の向上効果）は得られない。本発明で用いられるアセチル化タピオカ澱粉としては、例えば、アセチル化リン酸架橋タピオカ澱粉が挙げられ、また、本発明で用いられるエーテル化タピオカ澱粉としては、例えば、ヒドロキシプロピル化タピオカ澱粉が挙げられる。特に、加工度（置換度）の高いタピオカ澱粉が好ましい。 The acetylated or etherified tapioca starch used in the present invention may be subjected to phosphoric acid crosslinking. The production method of the present invention requires the use of acetylated or etherified tapioca starch, and starch other than the starch, for example, tapioca starch that has not been acetylated or etherified, or other than tapioca (potato, etc.) ), The effect of the present invention (the smoothness and texture of the noodle strings surface), even if the acetylated or etherified starch is used. Improvement effect) cannot be obtained. Examples of the acetylated tapioca starch used in the present invention include acetylated phosphate-crosslinked tapioca starch, and examples of the etherified tapioca starch used in the present invention include hydroxypropylated tapioca starch. In particular, tapioca starch having a high degree of processing (substitution degree) is preferable.
アセチル化又はエーテル化タピオカ澱粉の全製麺原料に対する配合量が４５質量％未満であると、硬く脆い食感となり、滑らかさも低下し、また、該配合量が６５質量％を超えると、軟らかい食感となるため好ましくない。アセチル化又はエーテル化タピオカ澱粉の全製麺原料中の配合量は、好ましくは５５〜６０質量％である。 When the blending amount of the acetylated or etherified tapioca starch is less than 45% by mass with respect to all the raw materials for noodles, the texture becomes hard and brittle, and the smoothness is lowered. When the blending amount exceeds 65% by mass, the soft food It is not preferable because it gives a feeling. The blending amount of all acetylated or etherified tapioca starches in the raw material for making noodles is preferably 55 to 60% by mass.
本発明で用いられる小麦粉としては、例えば、薄力粉、中力粉、強力粉、デュラム小麦粉、等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。特に、レトルト麺類としてレトルトうどんを製造する場合、小麦粉としては、中力粉が好ましく、また、レトルト麺類としてレトルトパスタを製造する場合、小麦粉としては、中力粉、強力粉、デュラム小麦粉が好ましい。 As wheat flour used in the present invention, for example, thin flour, medium flour, strong flour, durum wheat flour and the like can be mentioned, and one of these can be used alone or in combination of two or more. In particular, when producing retort udon as the retort noodles, medium flour is preferable as the wheat flour, and when producing retort pasta as the retort noodles, medium flour, strong flour and durum wheat flour are preferred.
本発明においては、小麦粉は製麺原料として必ずしも配合する必要はなく、小麦粉の全製麺原料に対する配合量は０質量％でも構わないが、小麦粉を配合する場合の該配合量は、好ましくは１０〜２０質量％、さらに好ましくは１０〜１５質量％である。小麦粉の全製麺原料に対する配合量が２０質量％を超えると、レトルト処理やその後の保存期間中に茹でどけや麺の表面の崩れが生じ、つゆも濁ってしまうため好ましくない。 In the present invention, wheat flour does not necessarily need to be blended as a raw material for noodle making, and the blending amount of wheat flour with respect to all the noodle-making raw materials may be 0% by mass, but the blending amount when blending flour is preferably 10%. -20% by mass, more preferably 10-15% by mass. When the blending amount of wheat flour with respect to all the raw material for noodles exceeds 20% by mass, it is not preferable because boiled and the surface of the noodles are broken during the retort treatment and the subsequent storage period and the noodles become cloudy.
本発明においては、製麺原料として、小麦グルテン、アセチル化又はエーテル化タピオカ澱粉及び必要に応じて小麦粉をそれぞれ別個に用いても良いが、これら製麺原料を含む穀粉組成物、即ち、小麦グルテン２５〜３５質量％（乾物換算）、アセチル化又はエーテル化タピオカ澱粉４５〜６５質量％及び小麦粉０〜２０質量％を含む穀粉組成物を予め調製して用いても良い。 In the present invention, wheat gluten, acetylated or etherified tapioca starch, and if necessary, wheat flour may be used separately as the noodle raw material, but the flour composition containing these noodle raw materials, that is, wheat gluten A flour composition containing 25 to 35% by mass (in terms of dry matter), 45 to 65% by mass of acetylated or etherified tapioca starch and 0 to 20% by mass of wheat flour may be prepared in advance.
本発明においては、製麺原料として、上記の小麦グルテン、アセチル化又はエーテル化タピオカ澱粉及び必要に応じて小麦粉に加えて、さらに、卵白１〜１５質量％を用いても良い。特に、レトルト麺類がレトルトパスタである場合には、製麺原料として卵白を追加することにより、麺線表面の滑らかさ及び食感（硬さ、粘り）が一層向上し得る。卵白の全製麺原料に対する配合量は、好ましくは５〜１０質量％である。尚、卵白の配合量は乾物換算である。 In the present invention, in addition to the above-mentioned wheat gluten, acetylated or etherified tapioca starch and, if necessary, wheat flour, 1-15% by weight of egg white may be used as the noodle-making material. In particular, when the retort noodles are retort pasta, the smoothness and texture (hardness, stickiness) of the surface of the noodle strings can be further improved by adding egg white as a raw material for making noodles. The blending amount of the egg white with respect to the whole noodle-made raw material is preferably 5 to 10% by mass. In addition, the compounding quantity of egg white is a dry matter conversion.
また、本発明においては、製麺原料として、上記の小麦グルテン及びアセチル化又はエーテル化タピオカ澱粉並びに必要に応じて小麦粉及び卵白に加えて、さらに、本発明の効果を損なわない範囲で、小麦粉以外の穀粉類、例えば大麦粉、そば粉、米粉、コーンフラワー、大豆粉等や、アセチル化又はエーテル化タピオカ澱粉以外の澱粉類を配合しても良い。当該澱粉類としては、例えば、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等の澱粉及びこれらにα化、エーテル化、エステル化、酸化処理等の処理を施した加工澱粉等が挙げられる。これらの穀粉類や澱粉類を配合する場合、その配合量は、全製麺原料中で１０質量％未満であることが好ましい。 Further, in the present invention, in addition to the above-mentioned wheat gluten and acetylated or etherified tapioca starch and, if necessary, wheat flour and egg white as noodle-making raw materials, in addition to the range that does not impair the effects of the present invention, other than wheat flour Cereal flours such as barley flour, buckwheat flour, rice flour, corn flour, soybean flour, and starches other than acetylated or etherified tapioca starch may be blended. Examples of the starches include starches such as potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, and processed starch obtained by subjecting these starches to α, etherification, esterification, oxidation treatment, and the like. . When these cereal flours and starches are blended, the blending amount is preferably less than 10% by mass in all the noodle raw materials.
本発明においては、製麺原料（穀粉組成物）以外に副資材として、食塩；卵黄粉、全卵粉等の卵粉；キサンタンガム、グァーガム、ローカストビーンガム、アルギン酸及びその塩、寒天、ゼラチン、ペクチン等の増粘剤；油脂類；エチルアルコール等を配合することもできる。 In the present invention, in addition to the noodle raw material (flour composition), as an auxiliary material, salt; egg powder such as egg yolk powder, whole egg powder; xanthan gum, guar gum, locust bean gum, alginic acid and its salt, agar, gelatin, pectin It is also possible to blend thickeners such as oils and fats; ethyl alcohol and the like.
本発明のレトルト麺類の製造方法においては、先ず、製麺原料（穀粉組成物）を用いて生麺を製造する。より具体的には、先ず、上述の製麺原料又はこれを含有する穀粉組成物に、必要に応じて副資材を加え、加水した後にミキシングして生地を得る。加水量は、全製麺原料又は穀粉組成物の合計１００質量部に対して、好ましくは３０〜５０質量部、さらに好ましくは３５〜４５質量部の範囲である。加水量が３０質量部未満であると、生地が硬く作業性が低下することがあり、５０質量部を超えると、生地がべたつき、また弱くなる可能性がある。ミキシングは、常法に従って行えば良いが、ミキシング時間は、通常は５〜２０分間程度である。このように得られた生地から、常法に従って、例えば圧延・切り出し法、押出法により生麺を製造すれば良く、特に、製麺時の作業性やレトルト処理後のうどんの食感等の観点から、圧延・切り出し法が好ましい。 In the method for producing retort noodles of the present invention, first, raw noodles are produced using a raw material for noodle making (a flour composition). More specifically, first, a secondary material is added to the above-described noodle-making raw material or the flour composition containing the raw material, if necessary, and after mixing, a dough is obtained. The amount of water added is preferably in the range of 30 to 50 parts by mass, more preferably 35 to 45 parts by mass with respect to 100 parts by mass of the total noodle raw materials or flour composition. If the amount of water added is less than 30 parts by mass, the dough may be hard and workability may be reduced. If it exceeds 50 parts by mass, the dough may become sticky or weak. The mixing may be performed according to a conventional method, but the mixing time is usually about 5 to 20 minutes. From the dough thus obtained, raw noodles may be produced by, for example, rolling / cutting-out method, extrusion method, etc. according to a conventional method, and in particular, viewpoints such as workability during noodle making and texture of udon after retort processing. Therefore, the rolling / cutting method is preferable.
次に、得られた生麺を乾燥させて乾麺とする。特許文献４に記載のレトルトうどんの製造方法では、生麺を蒸し処理してからレトルト処理していたが、本発明では、生麺を蒸し処理せずに乾燥させてからレトルト処理する。このように、レトルト処理前に乾麺とすることにより、最終的に得られるレトルト麺類の麺線表面がより滑らかになると共に、麺の硬さや粘りが増して食感が向上する。尤も、この生麺を乾麺とする工程は、上述した特定の製麺原料又はこれを含有する穀粉組成物を用いた場合に初めてその有用性が発現するものであり、通常の製麺原料を用いた場合にまで有用であるとは限らない。 Next, the obtained raw noodles are dried to obtain dry noodles. In the method for producing retort udon described in Patent Document 4, raw noodles are steamed and then retort-treated, but in the present invention, raw noodles are dried without steaming and then retort-treated. Thus, by making dry noodles before the retort treatment, the surface of the noodle strings of the finally obtained retort noodles becomes smoother, and the noodles have increased hardness and stickiness to improve the texture. However, the process of turning this raw noodle into dry noodles is the first manifestation of its usefulness when the above-mentioned specific noodle-making raw material or flour composition containing it is used. Not always useful.
生麺の乾燥は、常法に従って行えば良く、例えば、足止め工程、本乾燥工程及び冷却工程の３つの工程を経る乾燥方法が挙げられる。生麺を乾燥させて得られる乾麺の含水率は、好ましくは１４質量％以下、更に好ましくは１２〜１４質量％である。 The raw noodles may be dried according to a conventional method, and examples thereof include a drying method that includes three steps, a fixing step, a main drying step, and a cooling step. The moisture content of dry noodles obtained by drying raw noodles is preferably 14% by mass or less, more preferably 12 to 14% by mass.
また、乾麺における麺の厚み、即ち、レトルト処理直前の乾麺の厚みは、特に制限されないが、レトルト麺類の種類によっては食感に少なからず影響を及ぼす。特に、レトルト麺類がレトルトパスタである場合には、レトルトパスタの食感の一層の向上の観点から、乾麺における麺の厚みは、好ましくは１．０〜１．５ｍｍである。 Moreover, the thickness of the noodles in the dry noodles, that is, the thickness of the dry noodles immediately before the retort treatment is not particularly limited, but depending on the type of the retort noodles, the texture is not a little affected. In particular, when the retort noodles are retort pasta, the thickness of the noodles in the dry noodles is preferably 1.0 to 1.5 mm from the viewpoint of further improving the texture of the retort pasta.
次に、得られた乾麺を調味液と一緒に密封包装してレトルト処理（高温加圧殺菌処理）を行う。調味液は、麺と共に喫食される流動物であれば特に限定されず、例えば、うどんつゆやそばつゆ等のつゆの他、スープ、汁、ソース等が挙げられる。乾麺と共に密封包装される調味液の量は、特に制限されないが、通常、乾麺１００質量部に対して１０００〜
２０００質量部である。乾麺及び調味液の密封包装は、これらを容器に封入することによりなされるところ、この容器としては、通常、レトルトパウチに用いられる容器であれば特に制限されず、さらに缶詰や瓶詰め用の容器でも良い。また、容器には、乾麺及び調味液に加えて、さらに具材を封入しても良い。レトルト処理の条件は、例えば加熱温度１２０〜１３５℃で処理時間２０〜３０分間である。
Next, the dried noodles obtained are sealed and packaged together with the seasoning liquid, and retort processing (high-temperature pressure sterilization processing) is performed. The seasoning liquid is not particularly limited as long as it is a fluid eaten with noodles, and examples include soups, soups, sauces, etc., in addition to soups such as udon soup and soba soup. The amount of seasoning liquid hermetically packaged with dry noodles is not particularly limited, but is usually 1000 to 100 parts by weight of dry noodles.
2000 parts by mass. Sealed packaging of dried noodles and seasoning liquid is performed by enclosing them in a container. However, this container is not particularly limited as long as it is usually used for a retort pouch, and can be a container for canning and bottling. good. In addition to the dry noodles and seasoning liquid, the container may further contain ingredients. The conditions for the retort treatment are, for example, a heating temperature of 120 to 135 ° C. and a treatment time of 20 to 30 minutes.
以上の工程により製造されるレトルト麺類は、麺線表面が滑らかで、食感に優れる。また、このレトルト麺類は、レトルト処理後につゆ等の調味液と共に長時間保持されても、食感が低下しないばかりでなく、麺の表面の崩れや茹でどけがなく、調味液が濁ることもないレトルト耐性を有し、長期間保存することができる。 The retort noodles produced by the above steps have a smooth noodle strip surface and excellent texture. In addition, even if this retort noodles is kept for a long time together with seasoning liquid such as soup after retort treatment, the texture does not deteriorate, the surface of the noodles does not collapse or is boiled, and the seasoning liquid does not become cloudy It has retort resistance and can be stored for a long time.
本発明のレトルト麺の製造方法は、種々の麺に適用可能であり、例えば、うどん、そば、パスタ、中華麺等に適用可能であり、特に、うどん、パスタに好適である。即ち、本発明は、レトルトうどん又はレトルトパスタの製造方法として好適である。尚、ここでいう「うどん」には、通常のうどんの他、きしめん、ほうとう等も含まれる。 The method for producing retort noodles of the present invention can be applied to various types of noodles, for example, udon, soba, pasta, Chinese noodles, etc., and is particularly suitable for udon and pasta. That is, the present invention is suitable as a method for producing retort udon or retort pasta. In addition, "Udon" here includes not only normal udon but also kishimen and hoto.
本発明を具体的に説明するために実施例及び比較例を挙げるが、本発明は以下の実施例によって制限されるものではない。 Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.
〔実施例１〜４及び比較例１〜５（レトルトうどんの製造方法）〕
各種製麺原料を下記表１に示す配合割合で含有する穀粉組成物をそれぞれ調製した。なお、実施例３は、製麺原料中の小麦粉の配合量が１０質量％超の参考例である。
各穀粉組成物１００質量部、増粘剤（キサンタンガム）０．１質量部及び９５％アルコール１質量部に対し、水４０質量部を加え、−７６０ｍｍＨｇにて１０分間ミキシングして、生地をそれぞれ得た。得られた各生地を常法により圧延し、最終麺帯厚を２．７ｍｍとした後、切刃（＃１２角）で麺線に切出し、生うどん（生麺）をそれぞれ得た。
得られた各生うどんを、足止め、本乾燥及び冷却の３つの工程を経て乾燥して、乾燥うどん（乾麺）をそれぞれ得た。得られた乾燥うどんの含水率は１４質量％であった。
得られた各乾燥うどん１５ｇ及びうどんつゆ（調味液）２２０ｇをレトルト包材で密封包装した後、１２５℃にて２０分間、常法によるレトルト処理を行い、レトルトうどんをそれぞれ得た。
[Examples 1 to 4 and Comparative Examples 1 to 5 (Method for producing retort udon)]
Flour compositions containing various noodle raw materials in the blending ratios shown in Table 1 below were prepared. In addition, Example 3 is a reference example in which the blending amount of the wheat flour in the raw material for noodle production exceeds 10% by mass.
40 parts by weight of water is added to 100 parts by weight of each flour composition, 0.1 part by weight of a thickener (xanthan gum) and 1 part by weight of 95% alcohol, and mixed at -760 mmHg for 10 minutes to obtain doughs, respectively. It was. Each obtained dough was rolled by a conventional method to make the final noodle strip thickness 2.7 mm, and then cut into noodle strings with a cutting blade (# 12 corner) to obtain raw udon (raw noodles).
Each raw udon obtained was dried through three steps of fixing, main drying and cooling to obtain dry noodles (dry noodles). The moisture content of the obtained dry udon was 14% by mass.
After 15 g of each obtained dry udon and 220 g of udon soup (seasoning liquid) were hermetically packaged with a retort packaging material, retort treatment was performed at 125 ° C. for 20 minutes by a conventional method to obtain retort udon.
〔実施例５及び６（レトルトパスタの製造方法）〕
各種製麺原料を下記表１に示す配合割合で含有する穀粉組成物をそれぞれ調製した。
各穀粉組成物１００質量部、増粘剤（キサンタンガム）０．１質量部及び９５％アルコール１質量部に対し、水４０質量部を加え、−７６０ｍｍＨｇにて１０分間ミキシングして、生地をそれぞれ得た。得られた各生地を常法により押し出しにより麺線とし、麺線の厚みを１．５ｍｍとして、生パスタ（生麺）をそれぞれ得た。
得られた各生パスタを、足止め、本乾燥及び冷却の３つの工程を経て乾燥して、乾燥パスタ（乾麺）をそれぞれ得た。得られた乾燥パスタの含水率は１４質量％であった。
得られた各乾燥パスタ１８ｇ及びパスタソース（調味液）２４０ｇをレトルト包材で密封包装した後、１２５℃にて２０分間、常法によるレトルト処理を行い、レトルトパスタをそれぞれ得た。
[Examples 5 and 6 (Manufacturing method of retort pasta)]
Flour compositions containing various noodle raw materials in the blending ratios shown in Table 1 below were prepared.
40 parts by weight of water is added to 100 parts by weight of each flour composition, 0.1 part by weight of a thickener (xanthan gum) and 1 part by weight of 95% alcohol, and mixed at -760 mmHg for 10 minutes to obtain doughs, respectively. It was. Each obtained dough was extruded into a noodle string by a conventional method, and the thickness of the noodle string was 1.5 mm to obtain raw pasta (raw noodles).
Each raw pasta obtained was dried through three steps of fixing, main drying and cooling to obtain dry pasta (dry noodles). The water content of the obtained dry pasta was 14% by mass.
After 18 g of the obtained dried pasta and 240 g of pasta sauce (seasoning liquid) were hermetically packaged with a retort packaging material, retort treatment was performed at 125 ° C. for 20 minutes by a conventional method to obtain retort pasta.
〔比較例６（レトルトうどんの製造方法）〕
生うどん（生麺）を乾燥させずにそのままレトルト処理を行った以外は、実施例１のレトルトうどんの製造方法に準じて、レトルトうどんを得た。
[Comparative Example 6 (Method for producing retort udon)]
Retort udon was obtained according to the method for producing retort udon of Example 1, except that raw udon (raw noodles) was subjected to retort treatment without drying.
〔比較例７（レトルトパスタの製造方法）〕
生パスタ（生麺）を乾燥させずにそのままレトルト処理を行った以外は、実施例６のレトルトパスタの製造方法に準じて、レトルトパスタを得た。
[Comparative Example 7 (Method for producing retort pasta)]
Retort pasta was obtained according to the method for producing retort pasta of Example 6 except that raw pasta (raw noodles) was subjected to retort treatment without drying.
〔評価〕
得られた各レトルトうどん及び各レトルトパスタを常温にて３０日間保存した後、開封し、開封したうどん及びパスタをパネラー１０名にそのまま喫食させ、その際のうどん及びパスタ（麺線表面）の滑らかさ及び食感（硬さ及び粘り）を下記評価基準に従って評価させた。それらの評価結果（パネラー１０名の平均点）を下記表１に示す。尚、下記表１中、「製麺原料」の欄における各数値の単位は「質量％」である。
[Evaluation]
After each retort udon and each retort pasta obtained were stored at room temperature for 30 days, they were opened, and the opened udon and pasta were allowed to eat as they were by 10 panelists. The udon and pasta (noodle line surface) at that time were smooth. The thickness and texture (hardness and stickiness) were evaluated according to the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below. In Table 1 below, the unit of each numerical value in the “noodle raw material” column is “mass%”.
〔滑らかさの評価基準〕
５点：麺線表面が非常に整っていて、非常に滑らかである。
４点：麺線表面が比較的整っていて、滑らかである。
３点：麺線表面にやや凹凸があるものの、通常の滑らかさである。
２点：麺線表面がややごつごつして、滑らかさがやや失われている。
１点：麺線表面がごつごつして、滑らかさが失われている。
[Evaluation criteria for smoothness]
5 points: The surface of the noodle strings is very smooth and very smooth.
4 points: The surface of the noodle strings is relatively smooth and smooth.
3 points: Normal smoothness although the surface of the noodle strings is somewhat uneven.
2 points: The surface of the noodle strings is slightly rough and the smoothness is slightly lost.
1 point: The surface of the noodle strings is rough and the smoothness is lost.
〔食感（硬さ）の評価基準〕
５点：麺線表面にしっかりした硬さがあり、通常の麺と遜色ない食感。
４点：麺線表面に硬さがあり、ほどよい食感。
３点：麺線表面がやや軟らかすぎるか、やや硬すぎるが、食することができる。
２点：麺線表面が硬すぎるため、やや不適な食感。
１点：麺線表面が、軟らかすぎるか、硬すぎるために、食することができない。
[Evaluation criteria for texture (hardness)]
5 points: A firm texture on the surface of the noodle strings and a texture comparable to that of normal noodles.
4 points: There is hardness on the surface of the noodle strings, and a moderate texture.
3 points: The surface of the noodle strings is slightly soft or slightly hard, but can be eaten.
2 points: A slightly unsuitable texture because the noodle strip surface is too hard.
1 point: The noodle strings surface is too soft or too hard to eat.
〔食感（粘り）の評価基準〕
５点：麺線内部に粘弾性があり、通常の麺と遜色ない食感。
４点：麺線内部がやや軟らかいか、やや硬いが、ほどよい食感。
３点：麺線内部がやや軟らかすぎるか、やや硬すぎるが、食することができる。
２点：麺線内部やや軟らかすぎるか、やや硬すぎるため、やや不適な食感。
１点：麺線内部共に、軟らかすぎるか、硬すぎるために、食することができない。
[Evaluation criteria for texture (stickiness)]
5 points: Viscoelasticity inside the noodle strings and a texture that is comparable to ordinary noodles.
4 points: The inside of the noodle strings is slightly soft or slightly hard, but has a moderate texture.
3 points: The inside of the noodle strings is slightly soft or slightly hard, but can be eaten.
2 points: Somewhat inappropriate texture because the inside of the noodle strings is slightly too soft or slightly too hard.
1 point: The noodle strings inside are too soft or too hard to eat.
Claims (4)
前記乾麺とともに密封包装する前記調味液の量が、該乾麺１００質量部に対して１０００〜２０００質量部であり、
前記アセチル化タピオカ澱粉は、リン酸架橋が施されていない、レトルト麺類の製造方法。 Raw noodles produced using 25 to 35% by mass of wheat gluten (as dry matter), 45 to 65% by mass of acetylated or etherified tapioca starch, and 0 to 10 % by mass of wheat flour as raw materials for noodles without steaming A method for producing retort noodles, characterized in that after drying to dry noodles , the dry noodles are hermetically packaged together with a seasoning liquid to be eaten with the noodles , and then retorted.
The amount of the seasoning liquid hermetically packaged with the dry noodles is 1000 to 2000 parts by mass with respect to 100 parts by mass of the dry noodles,
The acetyl hardness Pioka starch, phosphate-crosslinked is not performed, the manufacturing method of the retort noodles.
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