JP6182222B2 - Refrigerated raw noodles and method for producing the same - Google Patents
Refrigerated raw noodles and method for producing the same Download PDFInfo
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- 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
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- A23L7/109—Types of pasta, e.g. macaroni or noodles
Description
本発明は、冷蔵保存によっても品質低下が少ない生麺類に関する。より詳細には、本発明は、冷蔵保存での経時劣化耐性に優れており、保存後に調理しても、製造後すぐに茹でた麺のような良好な食感を維持できる生麺類に関する。 The present invention relates to raw noodles that are less likely to deteriorate in quality even when stored in a refrigerator. More specifically, the present invention relates to raw noodles that are excellent in resistance to deterioration over time in refrigerated storage and can maintain a good texture like boiled noodles immediately after production even after cooking after storage.
生麺又は生麺を茹で調理後に冷蔵保存することにより製造される麺類は、茹で調理に乾麺ほどの長時間を要せず短時間に調理可能で、かつ、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。 Noodles produced by cooking raw noodles or boiled noodles after refrigeration can be cooked in a short time without requiring as much time as dry noodles for cooking with boil, and unique good flavor and texture Therefore, 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チルド温度帯で冷蔵保存した場合でも、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、これらの麺類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、従来の冷蔵保存した麺類は、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。したがって、従来の冷蔵保存した麺類の品質は十分満足できるものではなかった。 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 refrigerated and stored in a chilled temperature range, reheating for eating makes the noodles softer, loses its elasticity, and lowers the texture. Furthermore, when these noodles are left after being reheated, the texture decreases and becomes unsuitable for eating. In addition, if noodles that have been refrigerated in the past are left in a state where they have been soaked, dipped, sauced, sprinkled, etc., the noodles may deteriorate in appearance due to absorption of the juice or sauce. It was. Therefore, the quality of conventional refrigerated noodles was not fully satisfactory.
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、アルギン酸等の増粘剤を０．０１〜３重量％配合して製麺し、茹で調理後に冷凍する、解凍後に食感の優れた冷凍麺類が開示されている。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化後にｐＨ調整して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、調理条件や保存条件によっては、アルギン酸に由来する特有の硬い食感を呈する場合があった。 A method for preventing the deterioration of the texture of boiled raw noodles over time is known. Patent Document 1 discloses frozen noodles having excellent texture after thawing, in which a thickener such as alginic acid is blended in an amount of 0.01 to 3% by weight to make noodles and frozen after cooking in a bowl. 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, raw noodle strings obtained by blending wheat flour, alginic acid, alkaline agent, active gluten, modified starch and the like are adjusted to pH after α-conversion and stored refrigerated or at room temperature. It is disclosed that the unraveling of the wire is good, the noodle wire is less tangled, and the re-cooked noodle wire has the same stickiness just after boiled and can maintain a texture that is balanced between elasticity and hardness. However, these noodles may have a characteristic hard texture derived from alginic acid depending on cooking conditions and storage conditions.
上述のように、従来の生麺またはその茹で麺は、保存用の麺としては満足できるものではなかった。そのため、冷蔵して長期保存が可能で、且つ保存中の経時劣化耐性に優れており、保存後に調理すると、茹でたての麺のような食感を長時間維持することができる生麺類が所望されている。 As described above, conventional raw noodles or boiled noodles are not satisfactory as storage noodles. Therefore, raw noodles that can be refrigerated and stored for a long period of time, have excellent resistance to aging deterioration during storage, and can maintain a texture like freshly boiled noodles for a long time when cooked after storage are desired. Has been.
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を茹で調理せずに冷蔵保存すると、そのまま生麺の品質を維持した状態で、長期間チルド温度帯で冷蔵保存可能であること、また保存後の麺を調理すれば、製造後すぐに茹でた麺のような良好な食感を長時間維持することができる生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-mentioned problems, the present inventors have refrigerated and stored raw noodles obtained by extruding noodles of dough containing a specific amount of alginic acid at high pressure without cooking with boil. Then, the raw noodle quality is maintained as it is, and it can be refrigerated for a long time at a chilled temperature zone.If the noodles after storage are cooked, they have a good texture like boiled noodles immediately after production. The present invention was completed by finding that raw noodles that can maintain a high temperature for a long time can be obtained.
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、チルド温度帯まで冷却する工程を含む、冷蔵生麺類の製造方法を提供する。
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、チルド温度帯で冷蔵保存する工程を含む、生麺類の保存方法を提供する。
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、チルド温度帯で冷蔵保存する工程を含む、生麺類の品質劣化防止方法を提供する。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 A method for producing refrigerated raw noodles, comprising a step of cooling noodles to a chilled temperature zone.
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 A method for preserving raw noodles, comprising a step of refrigerated storage in a chilled temperature zone.
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 A method for preventing quality deterioration of raw noodles, comprising a step of refrigerated storage in a chilled temperature range.
本発明によって得られた生麺類は、チルド温度帯で長期冷蔵保存が可能である。また当該生麺類は、保存中及び調理後の経時劣化耐性に優れており、長期冷蔵保存後であっても、調理すれば、製造後すぐに茹でた麺のような硬さと弾力のある食感を有する。さらに当該生麺類においては、ソースと接した状態で冷蔵保存しても、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 raw noodles obtained according to the present invention can be refrigerated for a long time in the chilled temperature range. In addition, the raw noodles are excellent in aging resistance during storage and after cooking, and even after long-term refrigerated storage, if cooked, the texture is as hard and elastic as boiled noodles immediately after production. Have Furthermore, in the raw noodles, even when refrigerated in contact with the sauce, appearance and texture are prevented from being deteriorated due to the sauce soaking into the noodle during storage.
本発明の方法において使用される生麺類とは、乾燥工程及び茹で又は蒸し調理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 of the present invention may be any noodles produced without undergoing a drying step, boiled or steamed cooking 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、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, and udon flour. . Although the said raw material powder may be used independently, you may mix and use 2 or more types.
上記原料粉は、上記小麦粉に加えて、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、上述した小麦粉以外の穀粉類、卵、乳化剤、粘度調整剤、調味料、ｐＨ調整剤、日持ち向上剤、保存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質量部中、３０質量部以下であることが好ましい。 In addition to the above-mentioned wheat flour, the above-mentioned raw material flour is usually mixed with other ingredients such as gluten, starches, flours other than the above-mentioned wheat flour, eggs, emulsifiers, viscosity modifiers, seasonings, pH adjusters. , Shelf life improvers, preservatives and the like may be blended. The content of the other components in the dough is preferably 30 parts by mass or less in 100 parts by mass of the raw material powder.
上記生麺類用の生地はさらに、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 further 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、冷蔵保存後に調理された生麺類が、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。 The content of 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 raw noodles cooked after refrigerated storage have a soft and textureless texture like a stretched noodle over time. On the other hand, if the content of alginic acid exceeds 0.5 parts by mass, the noodles become hard and the texture 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 can be produced by mixing the raw material powder, the powdered alginic acid and, if necessary, the alkaline agent, and then kneading with kneading water. 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、得られた生地が後述する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 a high extrusion pressure described later. 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 used in the present invention, the dough, 80kgf / cm 2 ~200kgf / cm 2, can preferably be prepared by noodles made extruded at a pressure of 120~160kgf / cm 2.
従来の一般的な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, it is not necessary to dry the noodles, and in order to prevent the noodles from being too hard and without damaging the texture, It was never done. 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、冷蔵保存後に調理された生麺類が、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。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 raw noodles cooked after refrigerated storage 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.
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、麺生地を高圧で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高圧で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 the noodle dough at high pressure to form a noodle band, it may be formed into a desired shape such as noodle strings by rolling, cutting, etc. by a conventional method, or a noodle having a desired shape is obtained from a die having an appropriately shaped hole. Extrusion molding may be performed at a high pressure.
本発明の方法において、上述の手順で得られた生麺類は、乾燥工程や、茹で又は蒸し等の加熱調理の工程を経ることなく、そのままチルド温度帯まで冷却されて、冷蔵生麺類となる。あるいは、上述の手順で得られた生麺類は、チルド温度帯で冷蔵保存される。本明細書において、「チルド温度帯」とは、平均温度が０℃〜１０℃の範囲内にある温度条件をいい、「麺類をチルド温度帯まで冷却」とは、麺類を、品温が上記チルド温度帯になるよう冷却することをいい、「チルド温度帯での冷蔵保存」とは、上記チルド温度帯での保存をいう。なお、「チルド温度帯」には、冷蔵装置の稼働状況や、本発明の生麺類の移送時、搬入・搬出時などの作業中における、一時的な上記温度からの逸脱（一般的には、品温として±２℃程度）も含まれるものとする。したがって、本明細書において「チルド温度帯での冷蔵保存」とはまた、品温が−２℃〜＋１２℃に維持される温度条件下での保存であり得る。 In the method of the present invention, the raw noodles obtained by the above-described procedure are cooled to the chilled temperature zone as they are without going through a drying step or a cooking process such as boiled or steamed to become refrigerated raw noodles. Or the raw noodles obtained by the above-mentioned procedure are refrigerated and stored in a chilled temperature zone. In the present specification, the “chilled temperature zone” means a temperature condition in which the average temperature is in the range of 0 ° C. to 10 ° C., and “cooling the noodles to the chilled temperature zone” means that the noodles have the above-mentioned product temperature. Cooling to the chilled temperature range is meant, and “refrigerated storage at the chilled temperature range” means storage at the chilled temperature range. In the “chilled temperature zone”, the operating status of the refrigeration apparatus, temporary deviation from the above temperature during operations such as transferring the raw noodles of the present invention, loading and unloading (generally, The product temperature is about ± 2 ° C.). Therefore, in this specification, “refrigerated storage in a chilled temperature range” may also be storage under temperature conditions in which the product temperature is maintained at −2 ° C. to + 12 ° C.
本発明の方法における、生麺類のチルド温度帯への冷却処理、及びチルド温度帯での冷蔵保存処理には、麺類に対して通常行われるチルド温度帯での冷蔵処理を採用することができる。例えば、上記の手順で製造した生麺類をそのまま、必要に応じて所定の分量、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、上記チルド温度帯に維持された冷蔵庫で保存すればよい。本発明の冷蔵生麺類は、従来の冷蔵麺類の保存可能期間、例えば１日〜２週間程度、その品質が劣化することなく良好な外観と食感を維持したまま冷蔵保存することができる。 In the method of the present invention, the refrigeration treatment in the chilled temperature range that is usually performed on the noodles can be employed for the cooling treatment of the raw noodles to the chilled temperature range and the refrigerated storage treatment in the chilled temperature range. For example, if the raw noodles produced by the above procedure are left as they are, a predetermined amount, for example, 150 to 300 g as a single serving, is placed on a tray and stored in a refrigerator maintained in the chilled temperature range. Good. The refrigerated raw noodles of the present invention can be stored refrigerated while maintaining a good appearance and texture without deterioration of the quality of the conventional refrigerated noodles that can be stored, for example, about 1 day to 2 weeks.
上記冷蔵処理では、生麺類はソース類と接した状態で冷蔵処理されてもよい。例えば、上述のように製造した麺類をトレイ等に取り分けた後、ソース類をかけて冷蔵処理してもよく、生麺類を容器に充填されたソース類に絡めるか浸漬した後冷蔵処理してもよく、また加熱時に溶解するよう固形化されたソース類に生麺類を積層した状態で冷蔵処理してもよい。生麺類をソースと接した状態で冷蔵保存することにより、電子レンジや湯せん等の簡便な調理で喫食可能な麺類を提供することができる。 In the refrigeration treatment, raw noodles may be refrigerated in contact with the sauces. For example, after separating the noodles produced as described above into trays, etc., the sauces may be refrigerated, or the raw noodles may be entangled in the sauces filled in the container or immersed in the refrigeration treatment Alternatively, refrigeration may be performed in a state in which raw noodles are laminated on sauces that are solidified so as to dissolve when heated. By storing refrigerated raw noodles in contact with the sauce, it is possible to provide noodles that can be eaten by simple cooking such as a microwave oven or a water bath.
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、液状、半固形、ゾル状、ゲル状、ゼリー状、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、ゲル状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, sol, gel, jelly, solid, flake, granule, powder, block. For example, the above-mentioned sauces may be liquid or gel-like 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）
デュラムセモリナ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２００ｇずつ小分けし、約５℃に冷却して製造例１〜８の生スパゲティを製造した。(Production Examples 1-8)
Alginate was mixed in an amount shown in Table 1 below with respect to 100 parts by mass of durum semolina, 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 divided into 200 g portions and cooled to about 5 ° C. to produce the raw spaghetti of Production Examples 1-8.
（試験例１）
製造例１〜８の生スパゲティを、トレイから外してポリプロピレン製の袋に包装し、５℃の冷蔵庫で保存した。４日後、冷蔵した生スパゲティを袋から取り出し、熱湯で５分間茹で調理し、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１００ｇずつ２つの皿に取り分け、片方はそのまま、もう片方は市販の缶詰ミートソース（日清フーズ製）５０ｇをのせた。これらの茹でスパゲティについて、茹でた後粗熱を取った直後及び室温で４時間経過後に喫食し、その食感を調べた。別に、製造例１〜８と同様にして生スパゲティを製造し、すぐに熱湯で５分間茹で調理して茹でスパゲティを製造した。これを上記と同様にそのままの状態とミートソースをのせたものについてその食感を調べた。生スパゲティの製造直後（非冷蔵品）と４日間冷蔵保存後（冷蔵品）との比較、および４日間冷蔵保存生スパゲティの茹でた直後（茹で直後）と茹でた後４時間室温経過後（４時間経過後）との比較により、食感を評価した。評価は、１０名のパネルにより表２及び３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 raw spaghetti of Production Examples 1 to 8 was removed from the tray, packaged in a polypropylene bag, and stored in a refrigerator at 5 ° C. Four days later, the refrigerated raw spaghetti was taken out of the bag and cooked in boiling water for 5 minutes to produce spaghetti with boiling water. Spaghetti was boiled into 100g pieces for each production example, and one side was left as it was, and the other side was overlaid with 50g of commercial canned meat sauce (Nisshin Foods). These boiled spaghetti were eaten immediately after being boiled and then subjected to rough heat and after 4 hours at room temperature, and their texture was examined. Separately, fresh spaghetti was produced in the same manner as in Production Examples 1 to 8, and immediately cooked with boiling water for 5 minutes to produce spaghetti with rice cake. In the same manner as described above, the texture was examined as it was and with the meat sauce on it. Comparison of fresh spaghetti immediately after production (non-refrigerated product) and after refrigerated storage for 4 days (refrigerated product), and immediately after boiled raw spaghetti for 4 days (immediately after boiled) and after boiling for 4 hours after room temperature The texture was evaluated by comparison with (after the passage of time). Evaluation was performed according to the evaluation criteria described in Tables 2 and 3 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４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の生スパゲティを製造した。Production Examples 9-14
Raw spaghetti of Production Examples 9 to 14 was produced in the same procedure as in Production Example 5 except that the extrusion pressure during spaghetti production was changed as shown in Table 4.
（試験例２）
製造例９〜１４の生スパゲティを、試験例１と同様の手順で評価した。結果を表４に示す。なお、表４には製造例５の結果を再掲する。(Test Example 2)
The raw spaghetti of Production Examples 9 to 14 was evaluated in the same procedure as in Test Example 1. The results are shown in Table 4. Table 4 shows the results of Production Example 5 again.
製造例１５〜１９
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１５〜１９の生スパゲティを製造した。Production Examples 15 to 19
Raw spaghetti of Production Examples 15 to 19 was produced in the same procedure as Production Example 5 except that the amount of water added during kneading of the noodle dough was changed as shown in Table 5.
（試験例３）
製造例１５〜１９の生スパゲティを、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 3)
The raw spaghetti of Production Examples 15 to 19 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２０〜２３
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２０〜２３の生スパゲッティを製造した。Production Examples 20-23
Raw spaghetti of Production Examples 20 to 23 was produced in the same procedure as in Production Example 5 except that the decompression conditions during extrusion noodle making were changed as shown in Table 6.
（試験例４）
製造例２０〜２３の生スパゲティを、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 raw spaghetti of Production Examples 20 to 23 was evaluated in the same procedure as Test Example 1. The results are shown in Table 6. Table 6 shows the results of Production Example 5 again.
Claims (6)
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