JP6546050B2 - Method of producing cooked noodles - Google Patents

Description

  The present invention relates to a method for producing pregelatinized cooked noodles.

  Conventionally, gelatinized cooked noodles are gelatinized by cooking noodles such as dry noodles and raw noodles in a bowl and the like, then the gelatinized noodles are rapidly cooled with cold water, and further, each desired product unit After being subdivided, it is manufactured by refrigerated or frozen pregelatinized noodles, and is distributed in the market as refrigerated or frozen cooked noodles. And in manufacture of such cold-preserved or frozen cooked noodles, in order to obtain a good food texture with tightness, a salt solution may be used as water by which it is used for cooking by boiling. However, when noodles are boiled in saline solution, the pregelatinized noodles obtained by the treatment with the rice bran are hard as a whole and moreover, the core tends to remain easily, resulting in an unnatural texture when eaten. Moreover, the cooked noodles cooked in the saltwater solution with a boil had a brittle and poor food texture when boiled after being refrigerated or frozen and reheated and eaten.

For example, Patent Documents 1 to 5 relate to an improvement technique of a method for producing cooked noodles using salt water as water in a boil.
Patent Document 1 describes a manufacturing method including a step of boiling raw noodles or dried noodles in the coexistence of magnesium oxide and sodium chloride as a method of manufacturing noodles with a boil that can be frozen and give a mouth-feeling texture. ing.
In Patent Document 2, as a method of producing wet-type noodles which can be stored in cold or frozen state and can give a strong natural texture of stiffness, the production method includes a step of boiling the noodle band with a salt solution followed by washing with water and cooling. It is also described that the salt concentration of the salt solution (water in a pot) is adjusted to a high concentration, specifically, in the range of 15% (W / V) to a saturation concentration.

Patent Document 3 describes that the noodles are preferably boiled noodles containing 0.5 to 1.5% by mass of salt, which can provide a good texture when adding and mixing a sauce and a soup. After the noodles are boiled with water at a temperature of 95 ° C. or higher with a salt concentration of 2 to 7% as a method for producing noodles with a mortar, the noodles (pregelatinized noodles) are boiled with the mortar, and the salt concentration of the noodles is higher than that of the noodles with the mortar. A method of manufacture is described which comprises the steps of immersion in aqueous salt of salinity.
In Patent Document 4, as a method of producing refrigerated / frozen noodles in which aldente having a chewy response is retained even after boil thawing, the noodles are subjected to gelatinization treatment in the presence of sodium chloride, and then the gelatinized noodles are treated with sodium chloride solution A manufacturing method is described which includes the steps of cooling and then refrigeration or freezing, and also describing that the salt concentration of the saline solution used in the cooling is in the range of 0.3 to 5.0% by weight. ing.
In Patent Document 5, as a method of producing frozen pasta which can obtain a good texture after thawing with a microwave oven or the like, the pasta is subjected to gelatinization treatment using water which does not contain sodium chloride, and then the gelatinized pasta The production method includes the step of adhering salt or saline to the surface of the plate and freezing it, and the amount of the salt attached is 0.05 to 3 parts by weight with respect to 100 parts by weight of pregelatinized pasta It is also stated that the ratio of

Unexamined-Japanese-Patent No. 2001-169739 JP, 2000-236828, A JP-A-1-168250 JP 2002-345424 A JP-A-9-75023

  The texture and taste of cold or frozen cooked noodles (pregelatinized noodles) still have room for improvement by the techniques described in Patent Documents 1 to 5. In particular, any of the techniques described in Patent Documents 3 to 5 includes a step of bringing a pregelatinized noodle obtained by cooking the noodles into contact with a saline solution whose salt concentration has been adjusted to a specific range, such a step The noodles obtained through are strongly salty, and there is room for improvement in terms of texture.

  It is an object of the present invention to provide cooked noodles which have a good texture with proper tightness and a proper salty taste, have a good entanglement with the source, and have no hardness or brittleness even when reheated after being refrigerated or frozen. To provide a manufacturing method of

As a result of various investigations on the method for producing cooked noodles using saline as boiling water, the present inventors have cooked noodles in brine (basalization treatment), whereby salt penetrates into the noodles, The texture of the obtained pregelatinized noodles can be good with tightness, but since the salt that has permeated into the noodles is likely to escape from the surface of the noodles, eventually a good texture with desired tightness is obtained I found that I did not.
Therefore, as a result of further investigations, the inventors of the present invention have carried out water washing without adding salt to the pregelatinized noodles obtained by cooking the noodles in a salt solution with a bowl, using salt-free water, and cooling the salt. The “moisture”, which can be an inhibiting factor for tight texture, which is present in the surface layer of pregelatinized noodles, is released to the outside by the action of osmotic pressure, by By doing this, it was found that the surface structure of pregelatinized noodles becomes strong, which leads to the improvement of the texture. Furthermore, according to such a method, it was also found that salt of saline solution is attached to the surface of the pregelatinized noodles, so that appropriate saltiness is imparted and the entanglement with the source is also greatly improved.

  The present invention has been made based on the above-mentioned findings, and a gelatinization process for gelatinizing noodles using a first saline solution prepared by adding 0.1 to 2% by mass of sodium chloride to water, and the above A noodle prepared by bringing salt-free water into contact with noodles subjected to the gelatinization step to cool the noodles and adding 0.2 to 3% by mass of sodium chloride to water to the noodles subjected to the cooling step And a salt solution contacting step of bringing a salt solution into contact with each other.

  According to the production method of the present invention, it has a good texture with tightness and a moderate salty taste, is entangled with the source, and has no hardness or brittleness even when reheated after being refrigerated or frozen. Cooked noodles (pregelatinized noodles) are obtained.

  The method for producing cooked noodles according to the present invention comprises: 1) a gelatinization step of gelatinizing noodles using a first saline solution prepared by adding a specific amount of sodium chloride to water; 2) the gelatinization step The cooled noodles are cooled by bringing the noodles into contact with water without adding salt and cooling the noodles, 3) The second noodle solution prepared by adding a specific amount of salt to water is brought into contact with the noodles subjected to the cooling step And a saline solution contacting step. Each step will be described below.

[Α-formation process]
In the gelatinization process according to the present invention, noodles are gelatinized to obtain gelatinized noodles. The type and production method of the noodles to be subjected to the gelatinization treatment are not particularly limited as long as the noodles are mainly made of grain flour such as wheat flour. For example, a manual or manual spreading method, a rolling noodle method, roll noodles The noodles manufactured by the well-known noodle manufacturing method such as a method, an extrusion-type noodle manufacturing method, etc. can be used, and it may be in the shape of a noodle band, or may be noodle skins such as dumpling skin. Specific examples of the noodles to be subjected to the gelatinization treatment include pasta such as macaroni and spaghetti; udon, hiyomigi, somen, plain noodles, Japanese soba noodles, Chinese noodles; noodle peels such as dumplings, grilled vegetables, spring rolls and wonton skins Can be mentioned. Moreover, the noodles to be subjected to the gelatinization treatment may be dry noodles, semi-raw noodles or raw noodles.

  The first saline used for the pregelatinization is a saline prepared by intentionally adding sodium chloride to water. That is, the said 1st salt solution means the salt solution obtained only by performing intentionally the operation of salt addition. Therefore, water not subjected to salt addition is not the first salt solution, even if it originally contains salt components (sodium ion, chloride ion). The first saline solution is prepared by adding 0.1 to 2% by mass, preferably 0.5 to 1.2% by mass of sodium chloride to water. If the addition amount of the salt is out of such a range, as it is apparent from the comparison between the examples described later and the comparative examples, pregelatinized noodles with good texture can not be obtained.

As water used for preparation of the first saline (water to which salt is added), any water in Japan usually used for cooking of noodles such as tap water, well water, clean water, etc. is used without particular limitation. be able to.
Moreover, as a salt used for preparation of said 1st salt solution, especially refined salt, rock salt, a synthetic salt, etc. can be used without restriction, as long as it can be used for food.

  The gelatinization treatment may be any treatment as long as the noodles can be heated to such an extent that the noodles can be eaten in the presence of the first saline solution, and known gelatinization treatment of noodles can be used without particular limitation. Specifically, for example, microwave treatment with a microwave oven, microwave treatment or the like can be mentioned. As an example of the pregelatinization treatment, the temperature of the first saline solution is adjusted to a temperature at which the noodles to be subjected to the gelatinization treatment can be pregelatinized and the first saline solution does not boil, and the temperature is adjusted. The method of immersing noodles in salt water is mentioned.

The conditions for the gelatinization treatment, such as yield, heating temperature, and the amount of water to be subjected to the gelatinization treatment may be appropriately adjusted according to the type of noodles to be subjected to the gelatinization treatment and the texture at the time of eating desired. It is not particularly limited. Here, the "yield" is a numerical value representing the mass of noodles after gelatinization treatment relative to the mass of noodles before gelatinization treatment as a percentage.
For example, when the noodles to be subjected to the gelatinization treatment are dry noodles, the gelatinization treatment of dry noodles may be carried out so that the yield is preferably 220% or more, more preferably 230 to 260%.
Moreover, when the noodles to be subjected to the gelatinization treatment are raw noodles, the gelatinization treatment of raw noodles may be carried out such that the yield is preferably 150% or more, more preferably 160 to 200%.
In addition, the moisture content of dry noodles is about 14 mass% or less normally, and the moisture content of raw noodles is about 33-38 mass% normally.

  In addition, the noodles subjected to the gelatinization treatment are drained (hot-water drained) before the implementation of the cooling step of the next step, if necessary. As a method of draining, a well-known draining method can be adopted, such as a method of placing the prepared noodles in a mesh-like bowl and dropping water.

[Cooling process]
In the cooling step according to the present invention, when the noodles subjected to the above-mentioned gelatinization step, that is, the gelatinized noodles are cooled, salt-free water is used for the cooling. As described above, the cooling step according to the present invention has an object of “removal of salt attached to the surface of pregelatinized noodles” in addition to “cooling of pregelatinized noodles”. Since the noodles are subjected to a gelatinization treatment using the first saline solution in the pregelatinization step, the salt content is attached to the surface of the pregelatinized noodles obtained, and the attached salt content is removed by this treatment. The action and effect of the saline solution contacting step of the next step can be more reliably exhibited. That is, in the salt solution contacting step of the next step, the “moisture” that may be an inhibiting factor of the tight texture present in the surface layer portion of the pregelatinized noodles is released using the osmotic pressure difference between inside and outside the pregelatinized noodles. Is one of the main purposes, from the viewpoint of reliably expressing such an osmotic pressure difference, in the cooling step which is a step prior to the saline contact step, the pregelatinized noodles are brought into contact with water without salt addition. Cool down.

  Salt-free water used in the cooling step is water that has not been intentionally used to add salt, and it is particularly restricted if it is water in Japan normally used for cooking noodles, such as tap water, well water, clean water, etc. It can be used without. If the water is not intentionally subjected to salt addition, even if it originally contains a salt component (sodium ion, chloride ion), it can be used in the cooling step as salt-free water.

  The method for cooling the pregelatinized noodles may be any method as long as it can be brought into contact with water without salt addition, so as to specifically remove the salt content attached to the surface of the pregelatinized noodles, specifically, for example Method of immersing noodles in the stop water of salt-free water addition, method of immersing pregelatinized noodles in running water of salt-free water addition, method of spraying salt-free water on pregelatinized noodles using water spray means such as shower Can be mentioned.

  In general, the cooling of the pregelatinized noodles is preferably performed such that the temperature of the pregelatinized noodles after cooling is preferably 0 to 14 ° C, more preferably 0 to 10 ° C. If the material temperature of the pregelatinized noodles after cooling is too low, for example, less than 0 ° C, ice crystals may be generated in the pregelatinized noodles to reduce the flavor, and the temperature of the pregelatinized noodles after cooling Is too high, as a result of adversely affecting the salt solution contacting step in the next step, the salty taste is strongly undesirable, and the flavor of the pregelatinized noodles may be lowered.

  The cooling time of pregelatinized noodles is preferably as short as possible. If the cooling time is too long, the pregelatinized noodles may absorb water and the texture may be too soft. From such a viewpoint, the cooling time of the pregelatinized noodles is preferably within 10 minutes, more preferably within 8 minutes, and more preferably within 5 minutes.

[Saline solution contact process]
In the saline solution contacting step according to the present invention, the second saline solution is brought into contact with the pregelatinized noodles subjected to the cooling step. The second saline solution is a saline solution prepared by intentionally adding sodium chloride to water, like the first saline solution. For the points not described for the second saline, the description for the first saline applies as appropriate.

  As described above, the saline solution contacting step releases the "moisture" that may be an impediment to the tight texture present in the surface layer of the pregelatinized noodles using the osmotic pressure difference between inside and outside the pregelatinized noodles. In order to ensure the release of such moisture, the salinity of the second saline solution to be brought into contact with the pregelatinized noodles, and thus the second saline solution is prepared, as one of the main purposes. It is important to adjust the amount of sodium chloride added to water during the treatment. From such a viewpoint, the second saline has 0.2 to 3% by mass, preferably 1.2 to 2.5% by mass, more preferably 1.9 to 2.2% by mass of sodium chloride with respect to water. % To prepare. If the addition amount of the salt is out of such a range, as it is apparent from the comparison between the examples described later and the comparative examples, pregelatinized noodles with good texture can not be obtained.

  From the same point of view, it is preferable that the addition amount of the salt when preparing the second saline be equal to or larger than the addition amount of the salt when preparing the first saline. .

  In addition, seasoning components other than salt can be added to the said 2nd salt solution in the range which does not deviate from the meaning of this invention. As seasoning components other than the salt which can be added to the said 2nd salt solution, sugar liquid, soup stock, soups, sauces, ketchup etc. are mentioned, for example. Further, the form of the seasoning component other than the salt that can be added to the second salt solution is not particularly limited. For example, an aqueous seasoning solution in which the seasoning component is dissolved in water, the aqueous seasoning solution and oil and fat are mixed. An emulsified seasoning solution, a mixture of the aqueous seasoning solution and the emulsified seasoning solution can be exemplified.

  As a method of bringing the pregelatinized noodles into contact with the second saline solution, any method may be used as long as the second saline solution can be brought into contact with the entire surface of the pregelatinized noodles substantially uniformly and continuously. For example, a method of immersing pregelatinized noodles in the second saline solution, a method of covering or spraying the second saline solution on the whole pregelatinized noodles, a method of mixing the pregelatinized noodles and the second saline solution Can be mentioned. Among these, in view of working efficiency, a method of immersing pregelatinized noodles in the second saline solution is preferable.

  The contact time of the pregelatinized noodles with the second salt solution, for example, when immersing pregelatinized noodles in the second salt solution, the soaking time is preferably as short as possible. If the contact time is too long, the release of water from the pregelatinized noodles will be excessive, as a result, the water content of the surface layer of the pregelatinized noodles may be significantly reduced, and the texture may deteriorate. From such a point of view, the contact time is preferably within 10 minutes, more preferably within 5 minutes, more preferably within 3 minutes.

  By the way, the saline solution contacting process is a process of handling pregelatinized noodles preferably cooled to a material temperature of 0 to 14 ° C. in the cooling process which is the previous process, and α as described later after the saline solution contacting process. In consideration of refrigeration or freezing of the converted noodles, the material temperature of the pregelatinized noodles subjected to the saline solution contacting step is preferably relatively low. From such a point of view, the material temperature of the second saline solution to be brought into contact with the pregelatinized noodles is preferably 0 to 20 ° C, more preferably 0 to 15 ° C. If the material temperature of the second saline solution is too low, for example, less than 0 ° C., ice crystals may be generated in the pregelatinized noodles to lower the flavor, and the material temperature of the second saline solution Is too high, the surface structure of the pregelatinized noodles may become brittle and adversely affect the texture and taste.

  In addition, the gelatinization noodles which passed through the salt solution contact process drain off as needed. As a method of draining, a well-known draining method can be adopted, such as a method of placing the prepared noodles in a mesh-like bowl and dropping water.

  Moreover, you may coat | cover the surface of the gelatinization noodles with fats and oils after draining of the said gelatinization noodles or parallel to drainage as needed. This effectively prevents excessive moisture evaporation from the surface of the noodles. In addition, in particular, when the pregelatinized noodles are in the form of linear noodles, binding of the noodles is prevented and the loosening of the noodles becomes better. Fats and oils used for surface coating of pregelatinized noodles are not particularly limited as long as they are edible fats and oils, but fats and oils that are liquid at normal temperature such as salad oil, cottonseed oil, corn oil and the like are preferable. The coating amount of fats and oils is preferably 0.5 to 5 parts by mass, and more preferably 0.8 to 2 parts by mass with respect to 100 parts by mass of pregelatinized noodles. If the amount of oil and fat coating is too small, the significance of oil and fat coating is poor. If the amount of oil and fat coating is too large, the surface of pregelatinized noodles becomes sticky and oily.

[Refrigeration or freezing process]
The cooked noodles (alphalated noodles), which are the resultant products of the present invention, obtained through the above-mentioned gelatinization step, cooling step and saline solution contact step can also be eaten as they are, or heating of microwave oven etc. It is also possible to eat after reheating with a cooker, and in any eating mode, a good food texture with proper tightness and appropriate saltiness can be obtained, and the entanglement with the sauce is also good. The cooked noodles, which are the product of the present invention, have sufficient resistance to cold storage or freezing, and a good food texture can be obtained even when eating after reheating after cold storage or frozen storage. The reason why the cooked noodles, which are the product of the present invention, have sufficient refrigeration or freezing resistance is that the structure of the surface layer of the cooked noodles is strengthened by passing through the above-described steps. It is inferred that changes in food texture can be minimized even if refrigerated or frozen storage is performed.

  That is, the method for producing cooked noodles of the present invention may include the step of refrigerated or frozen the pregelatinized noodles subjected to the saline solution contacting step. In addition, when implementing said "water draining of the gelatinization noodles" and / or "the fats-and-oils coating | cover of the surface of gelatinization noodles", it is preferable to implement the refrigeration or freezing process of gelatinization noodles after the implementation.

When pre-refined noodles are stored under refrigeration, normal cold storage conditions for storing such noodles under refrigeration can be applied, but preferably under an atmosphere where the average temperature is in the range of 0 to 10 ° C., Alternatively, the pregelatinized noodles are stored under refrigeration under the condition that the material temperature of the pregelatinized noodles is maintained at 5 to 10 ° C.
When frozen storage of pregelatinized noodles, both rapid freezing and slow freezing can be used, but quick freezing is preferable. Once frozen by rapid freezing, the same kind of noodles may be frozen and stored under ordinary conditions for frozen storage, for example, under an atmosphere of less than 0 ° C to -40 ° C.
In addition, it is preferable that the pregelatinized noodles be stored in a container in a state of being hermetically sealed and stored either in cold storage or in frozen storage.

  When the pregelatinized noodles are refrigerated or frozen, they may be refrigerated or frozen together with the eating source. For example, 1) filling a container with pregelatinized noodles may be followed by refrigeration or freezing with a food source, and 2) after entanglement with gelatinization sauce with a food source, the container may be filled with refrigeration or freezer 3) The pregelatinized noodles and the eating source may be individually refrigerated or frozen, and the refrigerated or frozen product may be filled in the same container.

  In the case where the pregelatinized noodles are refrigerated together with the eating source, when the preheating noodles are brought into direct contact with the eating source, water is transferred from the eating source to the preheating noodles over time, and the quality of the preheating noodles is It may decrease. Therefore, when the pregelatinized noodles are refrigerated together with the eating source, the preheating noodles and the eating source are separately disposed in a container used for the refrigerated storage, or between the preheating noodles and the eating source It is preferable to prevent direct contact between the pregelatinized noodles and the eating source by, for example, sandwiching a water impermeable sheet such as a resin film.

  As a food source for cooking, for example, a sauce for pasta, tomato sauce such as meat sauce, napolitan sauce, arabiata sauce, white sauce such as carbonara sauce, brown sauce, etc .; fried soba sauce; noodle soup; various seasonings etc. However, it is not limited to these, It can select suitably according to the kind of gelatinization noodles, and the seasoning desired.

  Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to such examples.

[Examples 1 to 6 and Comparative Examples 1 to 3]
Salt water was added to tap water in Japan at 1% by mass relative to the total mass of the tap water to prepare a first saline solution. Further, a predetermined amount of sodium chloride was added to the same tap water with respect to the total mass of the tap water as shown in Table 1 below to prepare a second saline solution.
After cooking 100 g of dry spaghetti (1.7 mm diameter) in a bowl with the above first saline solution or the above tap water (salt-free water) for 11 minutes (a conversion step), boil the spaghetti in the bowl to make α I got a spaghetti. The cooking yield was 245%.
Next, the pregelatinized spaghetti was allowed to swim in the stop water of the tap water (water without salt added) having a water temperature of 10 ° C. for 1 minute to adjust the temperature of the pregelatinized spaghetti to about 10 ° C. (cooling step).
Next, the cooled pregelatinized spaghetti was immersed in the second saline solution having a water temperature of 10 ° C. for 5 minutes (saline contact step), and then the pregelatinized spaghetti was removed from the saline solution and drained.
Next, the pregelatinized spaghetti is divided into two trays by half, one of which is subjected to the evaluation test 1 described later as it is, and the other is sealed package integrally with the pregelatinized spaghetti and the tray to obtain a package. The package was stored for 2 days in a refrigerator with an internal temperature of 5 ° C. and then subjected to evaluation test 2 described later.

Comparative Example 4
The pregelatinized spaghetti was treated in the same manner as in Example 3 except that the pregelatinized spaghetti was drained as it was in the second saline solution having a water temperature of 10 ° C. for 5 minutes after the pregelatinization step without the cooling step. Manufactured.

Comparative Example 5
A pregelatinized spaghetti was produced in the same manner as in Example 3 except that the above-mentioned saline solution contacting step was not performed.

[Evaluation test 1]
Ten panelists were asked to eat the pregelatinized spaghetti to be evaluated (cooked noodles immediately after production) as they were, and the texture of the noodles at that time (food texture without source) was evaluated according to the following evaluation criteria The
Moreover, commercially available meat sauce is put on the gelatinization spaghetti (cooked noodles immediately after manufacture) of evaluation object, and 10 panelists have the spaghetti with the sauce eaten, The food texture of the noodles at that time (food with a sauce) Feeling was evaluated by the following evaluation criteria.
The above results (average points of 10 panelists) are shown in Table 1 below.

[Evaluation test 2]
The pregelatinized spaghetti stored for 2 days in a refrigerator was removed from the tray and reheated to a state ready for eating in a 500 W microwave oven. About the reheated pregelatinized spaghetti, the texture of the noodles in two modes of the case where it eats as it is and the case where it eats after putting on a commercial meat sauce like the above-mentioned evaluation test 1 is shown below to 10 panelists It was evaluated by the evaluation criteria. The results (average points of 10 panelists) are shown in Table 1 below.

(Evaluation criteria for the texture of noodles without sauce)
5 points: The texture is tight enough, very good.
4 points: The texture is tight and good.
3 points: There is a bit tight, but it has a normal texture.
2 points: slightly hard or slightly soft, poor texture.
1 point: too hard and brittle or too soft, very poor texture.
(Evaluation criteria for the texture of noodles with sauce)
5 points: very good entanglement between noodles and sauce, salty taste of noodles harmonizes well with sauce, and very good food texture.
4 points: The entanglement between the noodles and the sauce is good, and there is a harmony between the saltiness of the noodles and the sauce and a good texture.
3 points: A part of the noodles is not good at being entangled with the sauce, but there is a sense of harmony between the saltiness of the noodles and the sauce and a normal texture.
2 points: Partially entanglement between noodles and sauce is poor, and the saltiness of noodles is slightly thin or thick, slightly poor texture.
1 point: The entanglement between the noodles and the sauce is bad as a whole, and the saltiness of the noodles is too light or too thick and has a poor texture.

As shown in Table 1, in Examples 1 to 6, the addition amount of the salt at the time of preparation of the second saline used in the salt solution contacting step is in the range of 0.2 to 3% by mass, and all of them are immediately after production. The texture was good regardless of whether it was after reheating after refrigerated storage or with or without the sauce. In particular, since Examples 2 and 5, especially Examples 3 and 4 are excellent in texture, the amount of the salt added is particularly preferably about 1.2 to 2.5% by mass, and 1.9 to 2. It is understood that about 2% by mass is particularly preferable.
In Comparative Examples 1 and 2, the amount of added sodium chloride at the time of preparation of the second saline solution was out of the range of 0.2 to 3% by mass, so that the texture was inferior to that of each example.
In Comparative Example 3, since salt-free water (tap water) was used as boiled water in the gelatinization step, the result was inferior to the texture in each example.
Comparative Example 4 did not carry out the cooling step, and Comparative Example 5 did not carry out the saline solution contacting step, so that the result was inferior in texture to each Example.

[Examples 7 to 14 and Comparative Example 6]
A pregelatinized spaghetti was produced in the same manner as in Examples 1 to 6 except that the addition amount of sodium chloride at the time of preparation of the first and second saline solutions was appropriately changed as shown in Table 2 below.
About the manufactured gelatinization spaghetti, the food texture of noodles was evaluated according to the said evaluation tests 1 and 2. The results (average points of 10 panelists) are shown in Table 2 below.

表２に示す通り、実施例７〜１０は、α化工程で使用する第１の食塩水調製時の食塩添加量が０．１〜２質量％の範囲にあるところ、何れも、製造直後であるか冷蔵保存後の再加熱後であるかを問わず、またソースのありなしを問わず、食感が良好であった。特に実施例８及び９が食感に優れていることから、該食塩添加量としては、０．５〜１．２質量％程度が特に好ましいことがわかる。
実施例１１〜１４は、主として、第１の食塩水と第２の食塩水との間における該食塩水調製時の食塩添加量の多少を比較したものである。傾向としては、第２の食塩水の方が食塩添加量が多い場合（実施例７〜９、１３及び１４）が最も高評価であり、以下、両食塩水の食塩添加量が同じ場合（実施例１０及び１２）、第１の食塩水の方が食塩添加量が多い場合（実施例１１）の順であった。このことから、α化麺類の良好な食感を得るためには、第２の食塩水を調製する際の食塩添加量を、第１の食塩水を調製する際の食塩添加量と同じか、又はそれよりも多くすることが有効であることがわかる。

As shown in Table 2, in Examples 7 to 10, the addition amount of sodium chloride at the time of preparation of the first saline used in the pre-gelation step is in the range of 0.1 to 2% by mass, The texture was good regardless of whether it was after reheating after being stored refrigerated or with or without the sauce. In particular, since Examples 8 and 9 are excellent in texture, it is understood that about 0.5 to 1.2% by mass is particularly preferable as the addition amount of the salt.
Examples 11 to 14 mainly compare the degree of addition of salt at the time of preparation of the saline solution between the first saline solution and the second saline solution. As a tendency, the case where the amount of added salt is larger in the second saline solution (Examples 7 to 9, 13 and 14) is the highest evaluation, and the case where the amount of added salt in both saline solutions is the same (implementation) In Examples 10 and 12), the case where the amount of the salt added was larger in the first saline solution (Example 11) was the order. From this, in order to obtain a good texture of the pregelatinized noodles, the addition amount of salt when preparing the second saline solution is the same as the addition amount of salt when preparing the first saline solution, It turns out that it is effective to do more than it.

[Examples 15 to 25]
The cooling temperature and time of the pregelatinized noodles in the cooling step, and the temperature and contact time (immersion time) of the second saline solution of the pregelatinized noodles in the saline contact step are appropriately changed as shown in Table 3 below. Prepared in the same manner as in Example 3 pregelatinized spaghetti.
About the manufactured gelatinization spaghetti, the food texture of noodles was evaluated according to the said evaluation tests 1 and 2. The results (average points of 10 panelists) are shown in Table 3 below. Table 3 below shows the results of Example 3 again.

As shown in Table 3, it is understood from the comparison of Examples 15, 3, 16 and 17 that the upper limit of the product temperature of the pregelatinized noodles after the cooling step is particularly preferably about 14 ° C. and particularly preferably about 10 ° C. or less .
Further, it is understood from the comparison of Examples 18 to 21 that the shorter the cooling time in the cooling step, the better.
Further, it is understood from the comparison of Examples 3, 22 and 23 that the upper limit of the material temperature of the second saline solution to be brought into contact with the pregelatinized noodles in the saline solution contacting step is preferably about 20 ° C.
Moreover, it turns out that the contact time with the 2nd salt solution of the pregelatinized noodles in a salt solution contact process is so preferable that the contrast of Example 3, 24 and 25 is short.

Claims (5)

A gelatinization step of gelatinizing noodles using a first saline solution prepared by adding 0.1 to 2% by mass of sodium chloride to water;
A cooling step of cooling the noodles by bringing the noodles subjected to the gelatinization step into contact with water without addition of salt;
A salt solution contacting step of bringing into contact the second salt solution prepared by adding 0.2 to 3% by mass of salt to water to the noodles subjected to the cooling step ;
Draining the noodles subjected to the saline solution contacting step;
The manufacturing method of cooked noodles whose said noodles are pasta .   The cooked noodles according to claim 1, wherein the addition amount of the salt when preparing the second saline is the same as or larger than the addition amount of the salt when preparing the first saline. Manufacturing method.   The manufacturing method of cooked noodles of Claim 1 or 2 which performs the said cooling process so that the substance temperature of noodles may be 0-14 degreeC.   The method for producing cooked noodles according to any one of claims 1 to 3, wherein the noodles subjected to the salt solution contacting step are refrigerated or frozen. The method for producing cooked noodles according to claim 4, wherein the surface of the noodles is coated with a fat or oil after the execution of the saline solution contacting step and before the cold storage or the freezing is performed.