JP7117327B2 - Method for producing cooked noodles - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing cooked noodles, and more particularly, to a method for easily producing cooked noodles having a flavor and texture similar to that of stir-fried noodles.

Noodles are foods that are prepared by kneading a powdery raw material such as wheat flour with water to produce a dough, shaping the dough into a string, and then cooking and eating the dough. There are many types of noodles, including those that use starch or rice flour as raw materials, those that are cut from the noodle dough or extruded into a linear shape during molding, and those that are boiled or steamed as heat cooking. There are many types, and there is a wide variety of sauces, soups, sauces, and ingredients to be eaten with the noodles, and a wide variety of things are enjoyed.

Among noodles, there are some that are stir-fried during cooking, and a typical example is yakisoba. The diversification of noodles has been further spurred on. When the noodles are stir-fried, they are heated with oil to give them a fragrant flavor, and they are baked in hot oil to give them a unique crunchy texture.

Techniques for enhancing the stir-fried feeling and flavor of spaghetti cooked by stir-frying have been proposed so far. Patent Document 1 describes a method for producing sauteed pasta in which boiled pasta is sautéed, sauce is placed on the pasta, and the sautéed pasta is frozen. Patent Document 2 describes a method for producing sauce-stir-fried noodles in which boiled noodles are stir-fried, mixed with sauce, and then vacuum-cooled. However, these methods require stir-frying and require large-scale equipment for mass production, which is time-consuming and costly.

Patent Document 3 describes a method of heat-treating noodles by alternately contacting cooked noodles with superheated steam and saturated steam. Patent Document 4 describes a method of boiling or steaming extruded fresh pasta after dry heating using an oven or a heater. However, these methods have the problem that it is difficult to obtain the aroma and texture of stir-fried food.

Japanese Patent Application Laid-Open No. 2001-186852 JP 2016-42824 A JP 2007-274930 A US2016198743A1

An object of the present invention is to provide a method for easily mass-producing cooked noodles having a fragrant flavor and texture as if they were fried.

The present invention
(1) a step of boiling and cooking the noodles;
(2) a step of attaching oils and fats to the boiled and cooked noodles; is a manufacturing method.

In the present invention, noodles are boiled and cooked as step (1). The noodles used in step (1) are not particularly limited as long as they are noodles that are usually eaten, and any type of noodles can be used. Examples thereof include pasta such as spaghetti and macaroni, Chinese noodles, udon, soba, and rice vermicelli. Among these, noodles that are stir-fried and eaten are preferred, and examples of the final cooked noodles include Neapolitan spaghetti, Peperoncino spaghetti, fried noodles, fried udon noodles, fried rice vermicelli noodles, and the like.

The raw materials and manufacturing method of the noodles used in step (1) are not particularly limited, and the noodles may be manufactured according to a conventional method using wheat flour, buckwheat flour, rice flour, starch, or the like as the raw material flour. The produced noodles may be boiled and cooked as they are (as raw noodles), or may be boiled and cooked after aging. Here, the aging treatment includes drying treatment and heat treatment, and can be performed by appropriately selecting and applying a conventional method for improving the flavor of noodles. However, if the noodles are pregelatinized by 30% or more, the effects of the method of the present invention may not be obtained. is preferred. In addition, uncooked noodles such as dried noodles and raw noodles that are commercially available may be used.

In step (1), the noodles are boiled and cooked, and this boiling may be carried out in a conventional manner, and the noodles may be boiled in boiling water, salt water, saturated steam, superheated steam, or the like. The boiled cooking in the present invention also includes steamed cooking. The boiling conditions refer to the usual boiling conditions for eating the noodles, and in the method of the present invention, the water content is reduced when the noodles are heated together with oils and fats in the subsequent step (3). should be set in consideration of In the present invention, the noodles are boiled and cooked so that the boiling yield is preferably 150 to 300% by mass, more preferably 170 to 280% by mass. The noodles that have been boiled and cooked are subjected to the next step (2) after draining off excess water on the surface if necessary. In the present invention, the noodles after boiling include those obtained by reboiling instant noodles.

Next, the noodles after boiling are subjected to step (2). In step (2), fats and oils are attached to the noodles. The fats and oils are not particularly limited as long as they are edible fats and oils that can adhere to the noodles, and for example, liquid fats or solid fats can be applied. Vegetable oils and fats such as corn oil, rapeseed oil, palm oil and sesame oil, and animal oils and fats such as butter (milk fat) and lard (pork fat) can be mentioned. These oils and fats may be used as they are, or may be used in the form of powdered oils, margarine, shortening, and the like. Thus, the fats and oils may be a fat composition mainly containing fats and oils, for example, a fat composition having a pure fat content of 90% by mass or more.

In addition to pure fats and oils, fats and oils may contain relatively large amounts of other ingredients that can be mixed with the pure fats and oils, such as seasonings and additives. It may be an emulsified fat composition containing the ingredients and additives. In this case, the pure fat contained in the fat is preferably 40% by mass or more of the total mass of the fat. That is, the fats and oils are preferably fat compositions with a pure fat content of 40% by mass or more.

Examples of the method of attaching the oil include a method of immersing the noodles in the oil, and a method of coating or spraying the oil on the noodles. For example, when the noodles are to be topped with oils and fats, the boiled noodles are placed on a liquid-permeable plate, and the oils and fats are poured over the noodles.

The amount of oils and fats attached is preferably 90 to 125 parts by mass, more preferably 95 to 115 parts by mass, based on 100 parts by mass of the "noodles before attachment" and "total mass of noodles and oils after attachment". Department. Here, the case where the numerical value is less than 100 parts by mass is included for the following reasons. That is, when the fats and oils are attached to the noodles, for example, when the fats and oils are an oil composition containing solid fats and oils, the oils and fats may be attached after heating for uniform attachment. In this case, if the fats and oils are at a high temperature, the water in the noodles evaporates and scatters, and the amount of water evaporated may be larger than the amount of the fats and oils adhered to the noodles. In such a case, the apparent mass decreases, and the "total mass of the noodles and oils and fats after adhering" becomes smaller than the "mass of noodles before adhering".
In addition, when the oils and fats contain other ingredients such as seasonings described above, the amount of oils and fats referred to here is not a value converted into the amount of pure oils and fats, but the oils and fats including other ingredients Use the exact amount.

When oils and fats are attached to the noodles after boiling, there is no particular limitation on the product temperature of the noodles, and the oils and fats may be attached to the noodles immediately after being boiled, or if necessary, the noodles that have been boiled and cooked are cooled. You may adhere oils and fats later. Cooling means actively cooling the noodles after boiling by immersing them in cold water or exposing them to cold air. It does not include the natural decrease in product temperature until the adhesion process.

Next, the noodles to which the fats and oils are adhered are subjected to step (3). In step (3), the noodles to which fats and oils adhere are heated with superheated steam of 105°C or higher and/or heated air of 105°C or higher. When heating, it is preferable to arrange the noodles in a uniform state as much as possible so that uneven heating of the noodles is unlikely to occur. For example, the sheet form refers to a state in which noodles are evenly spread without unevenness, and the length:width:thickness ratio is 1 to 100:1 to 100:1, particularly 10 to 50:10 to 50:1. is preferably in the form of a sheet. When spread out in a sheet form, it becomes possible to heat almost evenly. The ridges are similar to the sheet except that they are uneven and the thickness is not uniform. The stick shape refers to a state in which a plurality of linearly extended noodle strings are arranged in a bundle.

The superheated steam of 105° C. or higher used in the present invention means steam mainly composed of steam heated to saturated steam or higher, preferably 105 to 350° C., more preferably 160 to 350° C., further preferably 260 to 260° C. Superheated steam at 320°C is used. Heating with superheated steam can be performed, for example, by using a known superheated steam generator to inject superheated steam onto noodles, and the noodles are heated by applying a commercially available heating device using superheated steam. may be performed.

The term "heated air of 105°C or higher" refers to an air current in which air is heated to 105°C or higher and is naturally or forcedly convected, preferably 105 to 350°C, more preferably 160 to 350°C, and even more preferably. uses heated air at 260-320°C. Heating with heated air can be performed, for example, by applying a heating device such as a commercially available oven to the noodles, and using a jet oven or the like configured to generate an air flow in the oven. may

In step (3), heating with superheated steam of 105°C or higher and/or heated air of 105°C or higher may be performed with only one of superheated steam of 105°C or higher and heated air of 105°C or higher, Both superheated steam of 105° C. or higher and heated air of 105° C. or higher may be used simultaneously. Moreover, step (3) may be performed only once or may be performed multiple times. It is preferable to perform both heating with superheated steam at 105° C. or higher and heating with heated air at 105° C. or higher in order to strongly impart the aroma and texture of fried food. More preferably, step (3) is performed multiple times, and heating with superheated steam at 105° C. or higher and heating with heated air at 105° C. or higher are alternately performed in the plurality of steps (3).

The heating time with superheated steam of 105° C. or higher and/or heated air of 105° C. or higher is preferably 5 to 500 seconds, more preferably 10 to 300 seconds, and more preferably 20 to 150 seconds. If it is less than 5 seconds, the desired effect may not be sufficiently obtained, and if it exceeds 500 seconds, local overheating may occur, resulting in deterioration of texture. Furthermore, heating with superheated steam at 105 ° C. or higher and / or heated air at 105 ° C. or higher is performed with superheated steam at 105 to 350 ° C. and / or heated air at 105 to 350 ° C. 500 seconds is preferred.
In addition, the heating time indicates the total value of the application time of each time when the step (3) is performed multiple times. Therefore, for example, when heating is performed for 30 seconds with superheated steam at 105°C or higher and then for 30 seconds with heated air at 105°C or higher, the total heating time is 60 seconds. C. or more and heating for 30 seconds, the heating time is 30 seconds.

As described above, (1) the step of boiling and cooking the noodles, (2) the step of attaching oils and fats to the boiled noodles, and (3) the obtained noodles are heated to 105°C or higher with superheated steam and/or 105°C. Cooked noodles can be produced by carrying out the above heating process with heated air. The obtained cooked noodles can be eaten as they are, and if necessary, they can be mixed with ordinary sauces, sauces, soups, liquid seasonings, etc. (hereinafter also referred to as sauces), meat, seafood, vegetables, etc. After adding the ingredients, you may eat. Ingredients may be added before performing step (3), preferably at the time of step (2), and when step (3) is performed multiple times, between multiple times of step (3) may be added to

Further application patterns of the present invention are described below. The above description can be appropriately applied to points that are not described in detail below.

As described above, in the present invention, sauces may be added after step (3) if necessary. ), it is preferable to perform the step of (2′) attaching sauces to the obtained noodles. By heating in step (3) after attaching the sauces in step (2′), not only can the fragrant flavor and texture of stir-fried cooking be more strongly imparted, but the sauces can be added at the time of eating. It is also possible to save time and effort.

The sauces used in step (2′) (the sauces referred to in the present invention) are mainly intended for seasoning and have liquid or paste-like properties. ) is lower than the fats and oils used in The sauces can be selected according to the type of desired cooked noodles. Specific examples include white sauces such as cream sauce and carbonara sauce; Examples include brown sauce, curry sauce, chili oil soup, and the like. These sauces usually have a pure oil content of less than 40% by mass and may be free of oil.

The amount of sauces used in step (2′) is preferably 2 to 100 parts by mass, more preferably 20 to 75 parts by mass , based on 100 parts by mass of noodles immediately before application to step (2′). is. The amount of sauces used in step (2') is preferably determined so that the final cooked noodles can be eaten as they are as noodles with sauces.
In step (2'), the noodles and the sauces are appropriately mixed after the sauces are applied to the noodles, so that the noodles as a whole can be uniformly seasoned.

The cooked noodles obtained by steps (1), (2), (2′) and (3) can be eaten as they are, or can be eaten after adding ingredients as necessary. . The ingredients may be added at the time of step (2'), or the sauces may contain the ingredients in advance.

As described above, cooked noodles can be produced by steps (1), (2) and (3), and also cooked by steps (1), (2), (2′) and (3). Finished noodles can be manufactured.
Furthermore, in the present invention, steps (2) and/or (2′) and step (3) may be performed after steps (1), (2) and (3) in order to further enhance the intended effect. good. That is, after performing steps (1), (2) and (3), either (2) a step of attaching oils and fats to the obtained noodles or (2′) a step of attaching sauces to the obtained noodles. 1 or more is performed, and then (3) the step of heating the obtained noodles with superheated steam of 105° C. or higher and/or heated air of 105° C. or higher can be performed again. In particular, step (2') and step (3) are preferably performed. In this case, the steps (2) and/or (2′) and the subsequent step (3) can be appropriately applied to the steps (2), (2′) and (3) described above. .
In the same manner, after performing steps (1), (2), (2′) and (3), steps (2) and/or (2′) and step (3) are performed again. may

Thus, in the present invention, after performing steps (1), (2) and (3), or after performing steps (1), (2), (2′) and (3), necessary Depending on the conditions, steps (2) and/or (2′) and step (3) may be repeated. Alternatively, any one of the steps (2), (2') and (3) may be repeated. That is, in the present invention, after performing steps (1) and (2), steps (2), (2′) and step (3) are required on the condition that step (3) is performed at least once. It can be performed in combination in an appropriate number of times and in an order depending on the requirements. Also, when steps (2) and/or (2') are performed multiple times, different fats and oils or sauces may be used each time.

In the case where step (3) is performed multiple times, including the case where step (3) is performed again with step (2) and / or step (2′) interposed after the first step (3) as described above, any Also in this case, the total heating time in all steps (3) is preferably within the range of 5 to 500 seconds. That is, in the present invention, regardless of the number and order of steps (2), (2′), and step (3), all heating with superheated steam at 105° C. or higher and/or heated air at 105° C. or higher It is preferable to carry out the heating in the step (3) for a total of 5 to 500 seconds.

In addition, regardless of the number and order of steps (2), (2′), and step (3), in any case where step (3) is performed multiple times, the temperature of 105 ° C. or higher is maintained in multiple times of step (3). It is preferable to alternately perform heating with superheated steam and heating with heated air at 105° C. or higher because it is possible to impart a stronger aroma and texture as if it was fried. Specifically, for example, when steps (2) and/or (2′) and step (3) are performed after steps (1), (2) and (3), steps (2) and/or (2) ') before heating with superheated steam of 105 ° C. or higher in step (3), and heating with heated air of 105 ° C. or higher in step (3) performed after steps (2) and / or (2'). Alternatively, heating is performed with heated air at 105 ° C. or higher in step (3) performed before steps (2) and / or (2 ′), and performed after steps (2) and / or (2 ′) It is preferable to heat with superheated steam of 105° C. or higher in step (3).

The cooked noodles produced by the method of the present invention may be eaten as they are as described above, but they can also be refrigerated or frozen to prepare cooked noodles for storage. By reheating the cooked noodles for storage with a heating means such as a microwave oven, it is possible to easily obtain noodles having a fragrant flavor and texture as if they were freshly fried cooked noodles.

Refrigeration or freezing can be performed by employing refrigeration or freezing processes that are commonly performed on cooked noodles. For example, the cooked noodles obtained by the method of the present invention are pre-cooled by air cooling or the like, if necessary, divided into a predetermined amount, for example, 50 g to 500 g per person, placed on a tray or the like, and then if necessary. It is preferable to attach sauces to the product and refrigerate or freeze it.

A method according to one particularly preferred embodiment of the present invention comprises:
The process of boiling and cooking noodles,
A step of attaching oils and fats to the boiled and cooked noodles,
A step of heating the noodles to which fats and oils are attached with superheated steam of 105° C. or higher and/or heated air of 105° C. or higher (first heating step);
A step of attaching the sauces to the heated noodles, and a step of reheating the noodles attached with the sauces with superheated steam of 105°C or higher and/or heated air of 105°C or higher (final heating step).
including. Then, it is preferable to perform heating with superheated steam at 105° C. or higher in one of the initial heating step and the final heating step, and to perform heating with heated air at 105° C. or higher in the other. The total heating time in the first heating step and the final heating step is preferably 5 to 500 seconds. In addition, the oils and fats are preferably an oil and fat composition having a pure oil and fat content of 40% by mass or more, and the sauces preferably have a lower pure oil and fat content than the oils and fats.

The present invention will be described in more detail below with reference to examples. However, the scope of the invention is not limited to such examples. Examples 1 to 11, 13, 16 and 18 are reference examples.

(Examples 1-3 and Comparative Examples 1-4)
Commercially available dry spaghetti (manufactured by Nisshin Foods) was boiled in hot water for about 10 minutes to produce boiled spaghetti so that the yield was 250% by mass.
Boiled spaghetti was lightly drained, 200 g each was set aside, and 5 g of vegetable oil was sprinkled on the spaghetti and attached to the whole. This was placed on a stainless steel tray and heated under the conditions of step (3) in Table 1. "Simultaneous use" in step (3) of Table 1 means that the superheated steam and the heated air were used simultaneously.
80 g of Neapolitan sauce (manufactured by Nisshin Foods, fat content 1.6 mass %; the same applies hereinafter) was placed on the heated spaghetti and stirred to obtain Neapolitan spaghetti.

(Test example 1)
The spaghetti napolitana of Examples 1 to 3 and Comparative Examples 1 to 4 were eaten by 10 trained expert panelists and evaluated for flavor and texture.
As Reference Example 1, commercially available dried spaghetti was similarly boiled and cooked, and then 200 g of boiled spaghetti was fried and cooked with 5 g of vegetable oil using a frying pan for heat cooking. The Neapolitan spaghetti prepared in the same manner as 4 was similarly evaluated.
The evaluation results are shown in Table 1 below. The evaluation was performed according to the following evaluation criteria, with Reference Example 1 being given 3 points, and the average score of 10 expert panelists was obtained.

(Evaluation criteria for spaghetti flavor)
5: Strong fragrant smell of burnt oil, no oiliness, very good 4: Fragrant smell of burnt oil, almost no oiliness, good 3: Fragrant burnt oil Slightly fragrant, but slightly oily, normal fried flavor 2: Poor aroma of burnt oil, slightly burnt or oily, Poor 1: Fragrant aroma of burnt oil Almost none, strongly burnt or oily, very poor (evaluation criteria for texture of spaghetti)
5: Strong crunchiness, no stickiness or hardness, very good 4: Crunchiness, little stickiness or hardness, good 3: Weak crunchiness, slightly hard or slightly soft texture, Slightly sticky, normal fried texture 2: Poor texture, hard or soft texture, sticky, Poor 1: Almost no texture, too hard or too soft texture, sticky strong and very bad

(Examples 4-10)
Napolitan spaghetti was produced in the same manner as in Examples 1 to 3, and evaluated in the same manner as in Test Example 1, except that the conditions in step (3) were changed as shown in Table 2. Table 2 shows the results.

(Examples 11 to 14)
Commercially available dry spaghetti (manufactured by Nisshin Foods) was boiled in hot water for about 10 minutes to produce boiled spaghetti so that the yield was 250% by mass. Boiled spaghetti was lightly drained, 200 g each was taken out, sprinkled with 5 g of vegetable oil and adhered to the whole, and then sprinkled with 80 g of Neapolitan sauce and adhered to the whole. This was placed in a stainless steel tray and heated under the conditions of the first step (3) in Table 3, and then heated under the conditions of the second step (3) in Table 3. These were evaluated in the same manner as in Test Example 1. Table 3 shows the results.

(Examples 15-18)
Commercially available dry spaghetti (manufactured by Nisshin Foods) was boiled in hot water for about 10 minutes to produce boiled spaghetti so that the yield was 250% by mass. Boiled spaghetti was lightly drained and separated into 200 g portions, sprinkled with 5 g of vegetable oil and adhered to the whole, then placed in a stainless steel tray and heated under the conditions of the first step (3) in Table 4. After the heated spaghetti was taken out together with the tray, 80 g of Neapolitan sauce was applied to the entire noodles and then heated under the conditions of the second step (3) in Table 4.
These were evaluated in the same manner as in Test Example 1. Table 4 shows the results.

According to the present invention, it is possible to produce cooked noodles having a fragrant flavor and texture as if they were cooked without stir-frying. Since the method of the present invention uses superheated steam or heated air, it is possible to efficiently heat the entirety of complicated-shaped noodles, and is particularly effective for mass cooking.

Claims (6)

(1) a step of boiling and cooking the noodles, and (2) a step of attaching oils and fats to the boiled and cooked noodles, and (3) heating the obtained noodles with superheated steam at 105°C or higher and/or heating at 105°C or higher. heating with air , and performing step (3) multiple times;
A method for producing cooked noodles, wherein heating with only superheated steam of 105°C or higher and heating with only heated air of 105°C or higher are alternately performed in step (3) a plurality of times . Heating with superheated steam of 105 ° C. or higher and / or heated air of 105 ° C. or higher is performed with superheated steam of 105 to 350 ° C. and / or heated air of 105 to 350 ° C. for 5 to 500 seconds in total for all heating 2. The method of claim 1, which is a 4. The method according to claim 2 or 3 , further comprising (2') attaching sauces to the obtained noodles after performing the step (2) and before the first step (3). Any of claims 1 to 3 , wherein after performing the first step (3), (2') further performing the step of attaching sauces to the obtained noodles, and then performing the second step (3). or the method according to item 1. The oils and fats used in step (2) are oil and fat compositions having a pure oil content of 40% by mass or more, and the sauces used in step (2′) have a lower pure oil and fat content than the oils and fats. 5. The method according to item 3 or 4 . A method for producing cooked noodles for storage, comprising refrigerating or freezing the cooked noodles obtained by the method according to any one of claims 1 to 5 .