JP7303955B1 - Method for producing noodles - Google Patents
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- Noodles (AREA)
Abstract
【課題】一般的な機械製麺機等を用いて、加熱調理後、冷蔵及び／又は冷凍処理された後、そのまま又は再加熱して喫食される場合においても、茹で立ての麺類のように、中心の弾力が強く表面がソフトでふっくらした食感を有する麺類が得られる麺類の製造方法を提供する。【解決手段】生地を調製する工程、及び生地を圧延する工程を含む麺類の製造方法であって、前記生地を調製する工程が、製麺原料粉及び水を含む製麺材料を、真空度０．０６ＭＰａ以上の条件下で混捏する第一混捏工程、及び前記第一混捏工程の混捏物を、真空度０ＭＰａ以上であり、前記第一混捏工程より低い真空度の条件下で混捏する第二混捏工程を含み、前記第一混捏工程の混捏時間Ｔ1と、前記第二混捏工程の混捏時間Ｔ2の比（Ｔ1：Ｔ2）が、１：０．１～０．８であることを特徴とする麺類の製造方法。【選択図】なし[Problem] Even when eating as it is or after reheating after cooking, refrigerating and/or freezing using a general mechanical noodle-making machine or the like, To provide a method for producing noodles capable of obtaining noodles having strong center elasticity, soft surface and plump palate feeling. A method for producing noodles comprising a step of preparing a dough and a step of rolling the dough, wherein the step of preparing the dough comprises: A first kneading step of kneading under a condition of 06 MPa or more, and a second kneading of kneading the kneaded product of the first kneading step under a vacuum degree of 0 MPa or more and lower than the first kneading step. and wherein the ratio of the kneading time T1 in the first kneading step to the kneading time T2 in the second kneading step (T1:T2) is 1:0.1 to 0.8. manufacturing method. [Selection figure] None
Description
本発明は、麺類の製造方法に関し、特に加熱調理後、冷蔵及び／又は冷凍処理された後、そのまま又は再加熱して喫食される場合であっても、茹で立ての麺類のように、中心の弾力が強く表面がソフトでふっくらした食感を有する麺類が得られる麺類の製造方法に関する。 The present invention relates to a method for producing noodles, and in particular, after cooking, refrigerating and / or freezing, even if it is eaten as it is or after reheating, The present invention relates to a method for producing noodles by which noodles having strong elasticity, a soft surface and a plump texture can be obtained.
一般に、茹で立てのうどん、中華麺等の麺類は、中心の弾力が強く、表面がソフトでふっくらした食感を有する。一方、コンビニエンスストアやスーパーマーケット等の店頭で販売されている、加熱調理後、冷蔵及び／又は冷凍処理された状態で流通され、そのまま又は再加熱して喫食される麺類は、上述のような茹で立ての麺類の食感は感じられない。麺類の食感の改良には、麺類の混捏方法等の製造条件による手段と、麺類に配合する澱粉等の材料による手段があり、多くの研究開発が行われている。 In general, noodles such as freshly boiled udon and Chinese noodles have strong elasticity in the center and a soft and plump texture on the surface. On the other hand, noodles that are sold in stores such as convenience stores and supermarkets, are distributed in a refrigerated and/or frozen state after cooking, and eaten as they are or after being reheated, are freshly boiled as described above. I can't feel the texture of the noodles. BACKGROUND ART Many researches and developments have been carried out to improve the texture of noodles by means of manufacturing conditions such as a kneading method of noodles and by means of materials such as starch to be blended in noodles.
麺類の製造条件による麺類の食感の改良に係る技術としては、例えば、特許文献１では、麺の混錬工程において、減圧による混錬が最良とされてきたが、ゆで上がり時間が長くかかり、且つ製品のソフト性に欠けており、食味を悪くするという欠点を有していたことから、ゆで上がり時間が短く、製品のソフト性に富み、且つ食味を良くした麺を作るための麺粉の混錬方法の提供を目的とし、そうめん、うどん等の麺製品の原料となる麺粉に水を融和させて混錬する方法において、前記混錬作業を行う混錬槽内を減圧し麺粉に水を加えて前記麺粉と水を混錬した後に、混練槽内を加圧して前記麺粉と水との混錬物に水を加えて前記混錬物と水とを混錬する工程を設けたことを特徴とする麺粉の混錬方法が開示されている。さらに、特許文献２では、茹でた際に麺表面の不自然なつるみがなく、茹で立てのような優れた食感差（麺内部は粘弾性があり、麺外部は柔らかい）がある、保存に適した麺類の製造方法を提供することを課題とし、麺の表面を形成する外層と、該外層に隣接する内層を含む多層麺の製造方法であって、外層用製麺原料に加水し、真空度０～７０ｋＰａで混捏して外層用生地を得る工程、内層用製麺原料に加水し、真空度３５ｋＰａ以上で混捏して内層用生地を得る工程、得られた外層用生地と内層用生地とを複合成形する工程を含み、内層用生地の混捏時の真空度が外層用生地の混捏時の真空度よりも２０ｋＰａ以上高いことを特徴とする多層麺の製造方法が開示されている。 As a technology related to improving the texture of noodles depending on the manufacturing conditions of noodles, for example, in Patent Document 1, in the kneading process of noodles, kneading by reduced pressure has been considered to be the best, but it takes a long time to finish boiling, In addition, the product lacks softness and has a drawback of deteriorating its taste. Therefore, it is necessary to use noodle flour for making noodles that have a short boiling time, are rich in softness and have good taste. For the purpose of providing a kneading method, in a method of kneading noodle flour as a raw material of noodle products such as somen and udon by dissolving water, the inside of the kneading tank in which the kneading work is performed is decompressed to convert the noodle flour into noodle flour. a step of adding water to knead the noodle flour and water, then adding water to the kneaded product of the noodle flour and water by pressurizing the inside of the kneading tank to knead the kneaded product and water; A method for kneading noodle flour is disclosed. Furthermore, in Patent Document 2, there is no unnatural smoothness on the surface of the noodles when boiled, and there is an excellent texture difference like freshly boiled noodles (the inside of the noodles has viscoelasticity and the outside of the noodles is soft). An object of the present invention is to provide a suitable method for producing noodles, and a method for producing multi-layered noodles comprising an outer layer forming the surface of the noodle and an inner layer adjacent to the outer layer, wherein water is added to the raw material for the outer layer, and vacuum is applied. A step of kneading at a degree of 0 to 70 kPa to obtain an outer layer dough, a step of adding water to the inner layer noodle raw material and kneading at a vacuum degree of 35 kPa or more to obtain an inner layer dough, and the obtained outer layer dough and inner layer dough. and wherein the degree of vacuum during kneading the dough for the inner layer is 20 kPa or more higher than the degree of vacuum during kneading the dough for the outer layer.
しかしながら、加熱調理後、冷蔵及び／又は冷凍処理された後、そのまま又は再加熱して喫食される麺類において、特許文献１の技術を用いても、茹で立ての麺類のように、中心の弾力が強く表面がソフトでふっくらした食感を有する麺類とすることは困難である。また、特許文献２の技術は、多層麺を製造するため、工程が煩雑になり、一般的な機械製麺機等で容易に実施することはできない。 However, in noodles that are eaten as they are or reheated after being cooked, refrigerated and/or frozen, even if the technique of Patent Document 1 is used, the elasticity of the center is not as good as freshly boiled noodles. It is difficult to produce noodles having a strong texture with a soft surface and plump texture. In addition, since the technique of Patent Document 2 produces multi-layered noodles, the process becomes complicated and cannot be easily carried out with a general mechanical noodle-making machine or the like.
したがって、本発明の目的は、麺類の製造方法であって、一般的な機械製麺機等を用いて、加熱調理後、冷蔵及び／又は冷凍処理された後、そのまま又は再加熱して喫食される場合においても、中心の弾力が強く表面がソフトでふっくらした食感を有する麺類が得られる、麺類の製造方法を提供することにある。 Therefore, the object of the present invention is a method for producing noodles, which is eaten as it is or reheated after being cooked, refrigerated and/or frozen using a general mechanical noodle making machine or the like. To provide a method for producing noodles capable of obtaining noodles having strong elasticity in the center and soft surface and plump palate feeling even when the noodles are filled with the noodles.
本発明者らは、麺類を製造する際の生地を調製する工程における真空度条件に着目し、種々検討した結果、真空度条件を制御することで、上記課題を解決することができることを見出した。 The present inventors focused on the vacuum conditions in the process of preparing the dough when producing noodles, and as a result of various studies, found that the above problems can be solved by controlling the vacuum conditions. .
すなわち、上記目的は、生地を調製する工程、及び生地を圧延する工程を含む麺類の製造方法であって、前記生地を調製する工程が、製麺原料粉及び水を含む製麺材料を、真空度０．０６ＭＰａ以上の条件下で混捏する第一混捏工程、及び前記第一混捏工程の混捏物を、真空度０ＭＰａ以上であり、前記第一混捏工程より低い真空度の条件下で混捏する第二混捏工程を含み、前記第一混捏工程の混捏時間Ｔ1と、前記第二混捏工程の混捏時間Ｔ2の比（Ｔ1：Ｔ2）が、１：０．１～０．８であることを特徴とする麺類の製造方法によって達成される。なお、本発明において、「真空度」とは、減圧しない常圧（大気圧）を真空度０ＭＰａとし、そこから減圧して低下した圧力の絶対値を意味し、数値が大きい程より減圧されていることを示す数値である。 That is, the above object is a method for producing noodles comprising a step of preparing a dough and a step of rolling the dough, wherein the step of preparing the dough comprises: The first kneading step of kneading under a condition of a degree of 0.06 MPa or more, and the kneaded product of the first kneading step is kneaded under a vacuum degree of 0 MPa or more and lower than the first kneading step. A second kneading step is included, and the ratio of the kneading time T 1 in the first kneading step to the kneading time T 2 in the second kneading step (T 1 : T 2 ) is 1:0.1 to 0.8. It is achieved by a method for producing noodles characterized by: In the present invention, the "degree of vacuum" means the absolute value of the pressure that is reduced by reducing the pressure from the normal pressure (atmospheric pressure) that is not reduced to 0 MPa. It is a numerical value that indicates that
本発明により、一般的な機械製麺機等を用いて、加熱調理後、冷蔵及び／又は冷凍処理された後、そのまま又は再加熱して喫食される場合においても、茹で立ての麺類のように、中心の弾力が強く表面がソフトでふっくらした食感を有する麺類を容易に製造することができる。 According to the present invention, using a general mechanical noodle-making machine or the like, after cooking, refrigerating and/or freezing, even when eaten as it is or after reheating, it can be eaten like freshly boiled noodles. , Noodles having strong elasticity in the center and a soft and plump texture on the surface can be easily produced.
本発明の麺類の製造方法は、生地を調製する工程、及び生地を圧延する工程を含む麺類の製造方法であって、前記生地を調製する工程が、製麺原料粉及び水を含む製麺材料を、真空度０．０６ＭＰａ以上の条件下で混捏する第一混捏工程、及び前記第一混捏工程の混捏物を、真空度０ＭＰａ以上であり、前記第一混捏工程より以上低い真空度の条件下で混捏する第二混捏工程を含み、前記第一混捏工程の混捏時間Ｔ1と、前記第二混捏工程の混捏時間Ｔ2の比（Ｔ1：Ｔ2）が、１：０．１～０．８であることを特徴とする。上述の特許文献にも記載されている通り、一般に、麺類を製造する際、製麺材料を真空度が高い条件下で混捏して生地を調製することが知られている。本発明においては、生地を調製する際、所定の真空度条件下で第一混捏工程を行った後、より真空度が低い所定の条件下（例えば、真空度０ＭＰａ（常圧））の第二混捏工程を、所定の範囲の混捏時間で行うことにより、その後、生地を圧延する工程等により得られた麺類が、加熱調理後、冷蔵及び／又は冷凍処理された後、そのまま又は再加熱して喫食される場合においても、茹で立ての麺類のように、中心の弾力が強く表面がソフトでふっくらした食感を有することを見出した。本発明における麺類は、中華麺やスパケッティ、マカロニ等のパスタ類等の麺線である。具体的には、例えば、中華麺、うどん、和そば、素麺、冷や麦、冷麺、ビーフン、きしめん等の麺線が挙げられる。 The method for producing noodles of the present invention comprises a step of preparing a dough and a step of rolling the dough, wherein the step of preparing the dough comprises a noodle-making material containing raw noodle-making flour and water. The first kneading step of kneading under a condition of a vacuum degree of 0.06 MPa or more, and the kneaded product of the first kneading step has a vacuum degree of 0 MPa or more and is at least lower than the first kneading step. The ratio of the kneading time T 1 of the first kneading step and the kneading time T 2 of the second kneading step (T 1 : T 2 ) is 1: 0.1 to 0 .8. As described in the above-mentioned patent documents, it is generally known that, when producing noodles, dough is prepared by kneading noodle-making materials under conditions of a high degree of vacuum. In the present invention, when preparing the dough, after performing the first kneading step under predetermined vacuum conditions, the second under predetermined conditions with a lower degree of vacuum (for example, degree of vacuum 0 MPa (normal pressure)) By performing the kneading step for a kneading time within a predetermined range, the noodles obtained by the step of rolling the dough, etc. are cooked, refrigerated and / or frozen, and then directly or reheated. It has been found that, even when eaten, the noodles have a strong elasticity in the center and a soft and plump texture on the surface, like freshly boiled noodles. The noodles in the present invention are noodle strings such as Chinese noodles and spaghetti, pasta such as macaroni. Specific examples include noodle strings such as Chinese noodles, udon noodles, Japanese soba noodles, somen noodles, cold barley noodles, cold noodles, rice vermicelli noodles, and kishimen noodles.
本発明において、第一混捏工程の真空度は、０．０７ＭＰａ以上が好ましく、０．０８ＭＰａ以上がさらに好ましく、０．０８５ＭＰａ以上がより好ましい。なお上限は特に制限なく、すなわち絶対真空０．１０１３３ＭＰａ以下である。第一混捏工程の真空度をこの範囲にすることで、加熱調理後、冷蔵及び／又は冷凍処理された後、そのまま又は再加熱して喫食される場合においても、中心の弾力がより強い食感になる。また、第二混捏工程の真空度は、第一混捏工程の真空度より０．０５ＭＰａ以上低いことが好ましく、０．０６ＭＰａ以上低いことがより好ましく、０．０７ＭＰａ以上低いことがさらに好ましく、０．０８ＭＰａ以上低いことがよりさらに好ましい。もう１つの好ましい態様では、第二混捏工程の真空度は、０～０．０４ＭＰａであり、より好ましくは０～０．０３ＭＰａであり、さらに好ましくは０～０．０２ＭＰａであり、よりさらに好ましくは０ＭＰａである。本発明において、第二混捏工程の真空度が０ＭＰａの状態とは、常圧である状態、又は、真空／加圧ポンプが作動していない状態若しくは作動していても混捏機内の空気を出し入れできる開放状態であることを意味する。第二混捏工程の真空度をこの範囲にすることで、加熱調理後、冷蔵及び／又は冷凍処理された後、そのまま又は再加熱して喫食される場合においても、表面がよりソフトでふっくらした食感になる。本発明において、第一混捏工程の混捏時間Ｔ1と、第二混捏工程の混捏時間Ｔ2の比（Ｔ1：Ｔ2）は、１：０．１５～０．７２であることが好ましく、１：０．１８～０．６７であることがより好ましく、１：０．２～０．６であることがさらに好ましく、１：０．２２～０．５であることがよりさらに好ましい。第一混捏工程の混捏時間Ｔ1と、第二混捏工程の混捏時間Ｔ2の比（Ｔ1：Ｔ2）をこの範囲にすることで、加熱調理後、冷蔵及び／又は冷凍処理された後、そのまま又は再加熱して喫食される場合においても、中心の弾力が強く表面がソフトでふっくらし、バランスの良好な食感になる。 In the present invention, the degree of vacuum in the first kneading step is preferably 0.07 MPa or higher, more preferably 0.08 MPa or higher, and even more preferably 0.085 MPa or higher. The upper limit is not particularly limited, that is, the absolute vacuum is 0.10133 MPa or less. By setting the degree of vacuum in the first kneading process to this range, even when eating as it is or after reheating after cooking, refrigeration and/or freezing, the texture of the central elasticity is stronger. become. The degree of vacuum in the second kneading step is preferably lower than that in the first kneading step by 0.05 MPa or more, more preferably 0.06 MPa or more, further preferably 0.07 MPa or more, and 0.05 MPa or more. Lower than 08 MPa is even more preferable. In another preferred embodiment, the degree of vacuum in the second kneading step is 0 to 0.04 MPa, more preferably 0 to 0.03 MPa, even more preferably 0 to 0.02 MPa, still more preferably 0 MPa. In the present invention, the state in which the degree of vacuum in the second kneading step is 0 MPa is a state of normal pressure, or a state in which the vacuum/pressure pump is not operating or even if it is operating, the air in the kneading machine can be taken in and out. It means open state. By setting the degree of vacuum in the second kneading process to this range, the surface of the food is softer and plump even when it is eaten as it is or reheated after being cooked, refrigerated and / or frozen. become a feeling. In the present invention, the ratio of kneading time T 1 in the first kneading step to kneading time T 2 in the second kneading step (T 1 : T 2 ) is preferably 1:0.15 to 0.72. 1:0.18 to 0.67 is more preferred, 1:0.2 to 0.6 is even more preferred, and 1:0.22 to 0.5 is even more preferred. By setting the ratio of the kneading time T 1 in the first kneading step to the kneading time T 2 in the second kneading step (T 1 : T 2 ) in this range, after cooking, refrigerating and / or freezing , Even when eaten as it is or after reheating, the center has a strong elasticity, the surface is soft and plump, and the texture is well-balanced.
本発明の麺類の製造方法において、製麺材料は、本発明の効果を損なわない限り、製造する麺類の種類に応じて、一般に麺類に使用される材料を適宜用いることができる。製麺原料粉としては、例えば、強力粉、準強力粉、中力粉、薄力粉、全粒粉、セモリナ粉等の小麦粉；これらの小麦粉を加熱処理した加熱処理小麦粉；そば粉、大麦粉、大豆粉、緑豆粉、アマランサス粉、キビ粉、アワ粉、ヒエ粉等の小麦粉以外の穀粉；これらの穀粉を加熱処理した加熱処理穀粉；タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ、甘藷澱粉、サゴ澱粉、米澱粉等の澱粉及びそれらのワキシー種、ハイアミロース種の澱粉；前述の澱粉に物理的又は化学的な加工を単独又は複数組み合せて施した加工澱粉；粉末グルテン等が挙げられる。また、その他の材料として、卵白、卵黄、カゼイン、ホエイ、大豆たん白等のたん白質；食用油脂；糖質；食物繊維；色素；グアガム、ローカストビーンガム、カラギーナン、キサンタンガム等の増粘剤；アラニン、グリシン、リジン等のアミノ酸；グルタミン酸ナトリウム、食塩等の調味料;香料；かんすい；アルコール製剤等が挙げられる。 In the method for producing noodles of the present invention, as the noodle-making material, materials generally used for noodles can be appropriately used depending on the type of noodles to be produced, as long as the effects of the present invention are not impaired. Raw flour for noodle production includes, for example, strong flour, semi-strong flour, all-purpose flour, weak flour, whole wheat flour, semolina flour, and other wheat flour; heat-treated flour obtained by heat-treating these flours; buckwheat flour, barley flour, soybean flour, and mung bean flour. , amaranth flour, millet flour, millet flour, barnyard millet flour, etc.; heat-treated flour obtained by heat-treating these flours; tapioca starch, potato starch, wheat starch, corn starch, sweet potato starch, sago starch, rice starch, etc. and their waxy and high amylose starches; processed starches obtained by subjecting the above-mentioned starches to physical or chemical processing alone or in combination; powdered gluten; In addition, other materials include proteins such as egg white, egg yolk, casein, whey, soybean protein; edible oils and fats; carbohydrates; dietary fiber; pigments; , amino acids such as glycine and lysine; seasonings such as sodium glutamate and salt; fragrances;
本発明において、生地を調製する工程は、前述の第一混捏工程と第二混捏工程を含んでいればよい。第一混捏工程の混捏機は、混捏機内の真空度を上げる機能が備えられていれば、どのような混捏機を用いても良い。第二混捏工程の混捏機は、特に制限されないが、効率的な生産を考えると、第一混捏工程と同じ混捏機を用いるのが好ましい。具体的な工程としては、例えば、上述の製麺原料粉を含む製麺材料のうち粉体材料を混捏機に投入し、アルコール製剤等の液体材料、水を加えて減圧し、所定の真空度に調整して第一混捏工程を行う。所定の真空度に減圧する前に上記の製麺材料を予備混合・混捏してもよい。かんすいや食塩等は、予め水に溶解又は分散させて、水の添加の際に混合してもよい。添加する水の量は、麺類の種類にもよるが、通常は製麺原料粉１００質量部に対し、水２５～５０質量部とすることが好ましく、２８～４５質量部とすることがより好ましい。その後、得られた混捏物を、第一混捏工程より低い所定の範囲の真空度で、更に混捏する第二混捏工程を行なって生地を調製する。第二混捏工程は、第一混捏工程から連続して同じ混捏機で行ってもよく、第一混捏工程で得られた混捏物を、別の混捏機を用いて行ってもよく、混捏物を保存した後、同じ混捏機、又は別の混捏機で行ってもよい。コスト的、及び生産効率的に、第二混捏工程は、第一混捏工程と同じ混捏機で連続して行うことが好ましい。生地を調製する工程における混捏時間は８～２０分間が好ましく、第一混捏工程及び第二混捏工程の合計で８～２０分間がより好ましく、さらに好ましくは１０～１８分間であり、よりさらに好ましくは１２～１６分間である。 In the present invention, the step of preparing the dough may include the first kneading step and the second kneading step described above. As the kneading machine in the first kneading step, any kneading machine may be used as long as it has a function of increasing the degree of vacuum in the kneading machine. The kneader in the second kneading step is not particularly limited, but considering efficient production, it is preferable to use the same kneader as in the first kneading step. As a specific process, for example, among the noodle-making materials including the above-mentioned noodle-making raw material powder, powder materials are put into a kneading machine, liquid materials such as alcohol preparations and water are added, and the pressure is reduced to a predetermined degree of vacuum. and perform the first kneading step. The noodle-making materials may be preliminarily mixed and kneaded before the pressure is reduced to a predetermined degree of vacuum. Kansui, salt, etc. may be dissolved or dispersed in water in advance and mixed when water is added. The amount of water to be added depends on the type of noodles, but usually it is preferably 25 to 50 parts by mass, more preferably 28 to 45 parts by mass, based on 100 parts by mass of raw noodle flour. . After that, the obtained kneading material is further kneaded at a predetermined vacuum degree lower than that in the first kneading process to prepare a dough. The second kneading step may be performed continuously from the first kneading step with the same kneading machine, or the kneading product obtained in the first kneading step may be performed using another kneading machine. After storage, it may be done in the same kneader or another kneader. In terms of cost and production efficiency, the second kneading step is preferably carried out continuously with the same kneading machine as the first kneading step. The kneading time in the step of preparing the dough is preferably 8 to 20 minutes, more preferably 8 to 20 minutes in total for the first kneading step and the second kneading step, still more preferably 10 to 18 minutes, and even more preferably 12-16 minutes.
本発明の麺類の製造方法は、生地を圧延する工程を含む。すなわち、押出機を用いて生地を押出して製麺する方法は含まない。生地を圧延する工程は、常法に従って行うことができ、ロール式製麺機の圧延ロール等の機械を用いてもよく、機械を用いず、麺棒等を使って圧延してもよい。具体的には、例えば、ロール式製麺機の場合、上述の第一混捏工程、及び第二混捏工程で得られた生地を、ロール式製麺機に投入し、粗延、圧延して所望の厚さの麺帯を製造することができる。その後、麺帯を切り出して麺線を調製する工程を行うことができる。切り出した麺線の麺厚及び麺幅は、特に制限はなく、例えば、麺厚及び／又は麺幅が１～４．５ｍｍであり、１．２～４ｍｍ、１．４～３．５ｍｍであってもよい。 The method for producing noodles of the present invention includes a step of rolling dough. In other words, it does not include a method of extruding dough using an extruder to make noodles. The step of rolling the dough can be carried out according to a conventional method, and a machine such as a rolling roll of a roll-type noodle making machine may be used, or a rolling pin or the like may be used without using a machine. Specifically, for example, in the case of a roll type noodle making machine, the dough obtained in the above-described first kneading process and second kneading process is put into the roll type noodle making machine, roughly rolled and rolled to a desired amount. It is possible to manufacture a noodle strip with a thickness of After that, a step of cutting out the noodle strip to prepare noodle strings can be performed. The thickness and width of the cut noodle strings are not particularly limited. may
本発明の麺類の製造方法は、前述の生地を調製する工程、生地を圧延する工程を含んでいればよく、本発明の効果を損なわない限り、一般に麺類の製造方法に含まれる工程を適宜行うことができる。例えば、生地を熟成する工程、麺帯を熟成する工程、麺線を熟成する工程等が挙げられる。 The method for producing noodles of the present invention only needs to include the steps of preparing the dough and the step of rolling the dough, and as long as the effects of the present invention are not impaired, the steps generally included in the method for producing noodles are appropriately performed. be able to. For example, a step of aging dough, a step of aging noodle strips, a step of aging noodle strings, and the like can be mentioned.
本発明において、麺類は、調理前の麺類と調理済の麺類の両方を包含する概念である。調理済の麺類を調製する場合は、未調理の麺類を、湯の中で茹でる等して加熱調理すればよい。麺類の加熱調理方法は特に制限されず、茹でて調理することはもちろん、油ちょうや蒸し、炒め、電子レンジ、スチームコンベクション等によって、又はこれらを組み合わせて調理してもよく、喫食可能になるまで麺類をα化すればよい。また、麺類の形態も特に限定されず、生麺、乾麺（半乾燥麺を含む。）、茹で麺、蒸し麺、揚げ麺、冷蔵麺（チルド麺）、冷凍麺、即席麺、調理麺、ＬＬ（ロングライフ）麺のいずれにも適用できる。具体的には、例えば、上記生麺を茹でることによって茹で麺が得られ、蒸煮することによって蒸し麺が得られ、調湿乾燥法等により乾燥すれば乾麺が得られる。また、例えば、蒸煮又は茹で処理、過熱水蒸気処理等の加熱調理を行った後、冷蔵処理すれば冷蔵麺が得られ、冷凍処理すれば冷凍麺が得られ、フライ用バスケットあるいは乾燥用バスケットに一食ずつ成形充填し、フライあるいは高温熱風乾燥処理すれば即席乾麺が得られる。上述の説明の通り、より効果を発揮することができるため、冷蔵麺又は冷凍麺であることが好ましい。 In the present invention, the concept of noodles includes both pre-cooked noodles and cooked noodles. When preparing cooked noodles, uncooked noodles may be cooked by boiling them in hot water. The method of cooking the noodles by heating is not particularly limited. In addition to boiling and cooking, the noodles may be cooked by frying, steaming, frying, microwave oven, steam convection, etc., or a combination of these, until they are ready to eat. All you have to do is gelatinize the noodles. In addition, the form of noodles is not particularly limited, and raw noodles, dried noodles (including semi-dried noodles), boiled noodles, steamed noodles, fried noodles, chilled noodles (chilled noodles), frozen noodles, instant noodles, cooked noodles, LL. It can be applied to any (long life) noodles. Specifically, for example, boiled noodles are obtained by boiling the raw noodles, steamed noodles are obtained by steaming, and dried noodles are obtained by drying by a humidity-controlled drying method or the like. Further, for example, after heat cooking such as steaming, boiling, or superheated steam treatment, chilled noodles can be obtained by refrigerating, and frozen noodles can be obtained by freezing, which are placed in a frying basket or a drying basket. Instant dried noodles can be obtained by forming and filling each portion and then frying or drying with hot air at a high temperature. As described above, chilled or frozen noodles are preferred because they are more effective.
本発明の麺類の製造方法は、上述の通りより効果を発揮することができるため、未調理の麺類を加熱調理する工程を含み、その後に、冷蔵及び／又は冷凍処理する工程を含むことが好ましく、さらに再加熱する工程を含むことがより好ましい。また、加熱調理する工程が茹で調理する工程であることがさらに好ましい。 Since the method for producing noodles of the present invention can exhibit more effects as described above, it preferably includes a step of cooking uncooked noodles, and then includes a step of refrigerating and / or freezing. , and further preferably include a step of reheating. Further, it is more preferable that the step of cooking with heat is a step of boiling.
以下、本発明を実施例により詳細に説明する。
１．うどん（冷蔵、冷凍）の調製
麺類として、うどんを選択し、以下の方法で調製した。すなわち、製麺原料として、中力粉（北海道(昭和産業株式会社製)）１００質量部、塩４質量部、水３４質量部を、横型ピンミキサーに投入した後、表１～３、５に示した各実施例又は比較例の真空度及び混捏時間で、第一混捏工程、及び第二混捏工程を行い、生地を調製した。なお、参考例１、２、５、６の場合は、第一混捏工程のみで生地を調製した。得られた生地をロール式製麺機にて圧延してから切り出し（切刃：角１０番）、麺線の厚みが３．０ｍｍの生麺を調製した。
２．中華麺（冷蔵）の調製
麺類として、中華麺を選択し、以下の方法で調製した。すなわち、製麺原料として、準強力粉（金蘭(昭和産業株式会社製)）１００質量部、塩１質量部、かんすい１質量部、水３２質量部を、横型ピンミキサーに投入して混合した後 、表４に示した各実施例又は比較例の真空度及び混捏時間で、第一混捏工程、及び第二混捏工程を行い、生地を調製した。なお、参考例３、４の場合は、第一混捏工程のみで生地を調製した。得られた生地を実施例１２、参考例３及び４の場合はロール式製麺機 にて圧延してから切り出し（切刃：角２０番）、麺線の厚みが１．５ｍｍの生麺を調製した。比較例４では、押出機を用いて、１．５ｍｍの生麺を調製した。
３．麺類（冷蔵）の評価
上記１．又は２．で調製した表１～４に記載の条件で混捏したうどん（冷蔵）、中華麺（冷蔵）の各生麺を沸騰水中で茹で増重率１６０％になるように茹で、冷水で冷却、水切りし、茹で調理済の麺類を製造した。茹で調理済の麺類をゼラチンで固めたスープ上に静置し、冷蔵で２４時間保存した後、電子レンジを用いて５００Ｗで５分間加熱して喫食し、以下の官能評価を行った。なお、官能評価は、訓練を受けた１０名専門パネルによって、中心の弾力感、表面のふっくら食感について、うどん（冷蔵）は参考例１、２、中華麺（冷蔵）は参考例３、４と比較して、以下の評価基準に基づいて５段階で評価した。評価結果は、評価点の平均値を算出した。結果を表１～４に示す。
（ｉ）中心の弾力感
５：中心の弾力感が非常にあり（参考例２、４、６と同程度）、非常に良好
４：中心の弾力感があり、良好
３：中心の弾力感がややあり、やや良好
２：中心までやや柔らかい
１：中心まで軟らかい（参考例１、３、５と同程度）
（ｉｉ）表面のふっくら食感
５：表面が非常にふっくらしており（参考例１、３、５と同程度）、非常に良好
４：表面がふっくらしており、良好
３：表面がややふっくらしており、やや良好
２：表面のふっくらした食感がやや弱い
１：表面のふっくらした食感が弱い（参考例２、４、６と同程度）
４．麺類（冷凍）の評価
上記１．で調製した表５に記載の条件で混捏したうどん（冷凍）の各生麺を沸騰水中で茹で増重率１７０％になるように茹で、冷水で冷却、水切りした後、－３５℃で急速冷凍し冷凍麺を得た。各冷凍麺は、－２０℃で１週間保存した後、沸騰水浴中で１分間茹でて、湯切りした後、スープに入れて喫食し、以下の官能評価を行った。なお、官能評価は、上記３．と同様に参考例５、６と比較して、評価した。
EXAMPLES The present invention will be described in detail below with reference to examples.
1. Preparation of Udon (Refrigerated or Frozen) Udon was selected as noodles and prepared by the following method. That is, as noodle raw materials, 100 parts by mass of medium-strength flour (Hokkaido (manufactured by Showa Sangyo Co., Ltd.)), 4 parts by mass of salt, and 34 parts by mass of water were added to a horizontal pin mixer. The first kneading step and the second kneading step were performed at the vacuum degree and kneading time of each example or comparative example to prepare dough. In the case of Reference Examples 1, 2, 5 and 6, the dough was prepared only in the first kneading step. The obtained dough was rolled by a roll-type noodle-making machine and then cut out (cutting blade: Kaku No. 10) to prepare raw noodles having noodle strings with a thickness of 3.0 mm.
2. Preparation of Chinese noodles (refrigerated) Chinese noodles were selected as noodles and prepared by the following method. That is, as a noodle-making raw material, 100 parts by mass of semi-strong flour (Kinran (manufactured by Showa Sangyo Co., Ltd.)), 1 part by mass of salt, 1 part by mass of lye water, and 32 parts by mass of water are added to a horizontal pin mixer and mixed. The first kneading step and the second kneading step were performed at the degree of vacuum and kneading time of each example or comparative example shown in Table 4 to prepare the dough. In addition, in the case of Reference Examples 3 and 4, the dough was prepared only in the first kneading step. In the case of Example 12, Reference Examples 3 and 4, the obtained dough was rolled with a roll-type noodle-making machine and then cut out (cutting blade: Kaku No. 20) to produce raw noodles having a thickness of 1.5 mm. prepared. In Comparative Example 4, 1.5 mm raw noodles were prepared using an extruder.
3. Evaluation of noodles (refrigerated) Above 1. or 2. Boil each raw udon (refrigerated) and Chinese noodles (refrigerated) prepared under the conditions shown in Tables 1 to 4 in boiling water so that the weight gain is 160%, cool with cold water, and drain. , to produce boiled and cooked noodles. The boiled noodles were left still on the soup hardened with gelatin, stored in a refrigerator for 24 hours, heated at 500 W for 5 minutes using a microwave oven, and eaten, and the following sensory evaluation was performed. The sensory evaluation was conducted by a panel of 10 trained specialists, regarding the elasticity of the center and the plump texture of the surface. was evaluated in 5 stages based on the following evaluation criteria. The evaluation result was calculated by calculating the average value of the evaluation points. The results are shown in Tables 1-4.
(i) Elasticity in the center 5: Very good elasticity in the center (similar to Reference Examples 2, 4, and 6), very good 4: Good elasticity in the center 3: Elasticity in the center Somewhat good, somewhat good 2: Slightly soft to the center 1: Soft to the center (similar to Reference Examples 1, 3, and 5)
(ii) Fluffy texture on the surface 5: Very plump surface (similar to Reference Examples 1, 3 and 5), very good 4: Fluffy surface, good 3: Slightly plump surface 2: Slightly weak plump texture on the surface 1: Weak plump texture on the surface (similar to Reference Examples 2, 4, and 6)
4. Evaluation of Noodles (Frozen) Above 1. Boil each raw udon (frozen) noodle prepared under the conditions shown in Table 5 in boiling water so that the weight gain is 170%, cool with cold water, drain, and then quickly freeze at -35 ° C. I got frozen noodles. Each frozen noodle was stored at −20° C. for 1 week, boiled in a boiling water bath for 1 minute, drained, put into soup and eaten, and subjected to the following sensory evaluation. In addition, the sensory evaluation was carried out according to the above 3. It was evaluated in comparison with Reference Examples 5 and 6 in the same manner.
表１～５に示した通り、製麺原料粉及び水を含む製麺材料を、真空度０．０６ＭＰａ以上の条件下で混捏する第一混捏工程を行った後、真空度０ＭＰａ以上であり、前記第一混捏工程より低い真空度の条件下で混捏する第二混捏工程を、前記第一混捏工程の混捏時間Ｔ1と、前記第二混捏工程の混捏時間Ｔ2の比（Ｔ1：Ｔ2）が、１：０．１２～０．７５となる条件で生地を調製し、生地を圧延するロール式製麺機で生麺を調製した実施例１～１１のうどん、及び実施例１２の中華麺は、茹で調理後、冷蔵保存し、再加熱して喫食した場合でも、中心の弾力感、及び表面のふっくら食感が良好であった。また、実施例１３のうどんは、茹で調理後、冷凍保存し、再加熱して喫食した場合でも、中心の弾力感、及び表面のふっくら食感が良好であった。一方、生麺を茹で調理後、冷蔵保存し、再加熱して喫食した場合において、第一混捏工程と異なる真空度条件の第二混捏工程を行って生地を調製したとしても、第一混捏工程の真空度が０ＭＰａで、第二混捏工程の真空度が０．０９ＭＰａである比較例１のうどんの場合は、中心の弾力感の評価が劣っていた。さらに、前記第一混捏工程の混捏時間Ｔ1と、前記第二混捏工程の混捏時間Ｔ2の比（Ｔ1：Ｔ2）については、１：１．００の比較例２のうどんの場合は、中心の弾力感が劣り、１：０．０８の比較例３のうどんの場合は、表面のふっくら食感の評価が劣っていた。生地を調製した後の製麺方法については、押出機を用いて製麺した比較例４の中華麺の場合は、中心の弾力感、及び表面のふっくら食感の評価がいずれも劣り、生地を圧延する工程を含まない場合は、本発明の効果が得られないことが示唆された。 As shown in Tables 1 to 5, after performing the first kneading step of kneading the noodle-making materials containing raw noodle-making flour and water at a vacuum degree of 0.06 MPa or more, the degree of vacuum is 0 MPa or more, The ratio of the kneading time T 1 of the first kneading step and the kneading time T 2 of the second kneading step (T 1 : T 2 ) prepared the dough under the conditions of 1:0.12 to 0.75, and prepared raw noodles with a roll-type noodle-making machine that rolled the dough. Even when the Chinese noodles were boiled, stored in a refrigerator, reheated, and eaten, the elasticity of the center and the fluffy texture of the surface were good. In addition, the udon noodles of Example 13 were boiled, stored in a freezer, reheated, and eaten. On the other hand, when the raw noodles are boiled, stored in a refrigerator, reheated and eaten, even if the dough is prepared by performing the second kneading step with a vacuum condition different from the first kneading step, the first kneading step In the case of the udon noodles of Comparative Example 1, in which the degree of vacuum in the second kneading step was 0 MPa and the degree of vacuum in the second kneading step was 0.09 MPa, the elasticity of the center was poorly evaluated. Furthermore, the ratio of the kneading time T 1 of the first kneading step to the kneading time T 2 of the second kneading step (T 1 : T 2 ) was 1:1.00 in the case of the udon of Comparative Example 2 , the elasticity of the center was inferior, and in the case of the udon noodles of Comparative Example 3 with a ratio of 1:0.08, the evaluation of the plump texture of the surface was inferior. Regarding the method of making noodles after preparing the dough, in the case of the Chinese noodles of Comparative Example 4, which were made using an extruder, the evaluation of both the elasticity of the center and the plump texture of the surface was poor. It was suggested that the effects of the present invention cannot be obtained when the rolling step is not included.
以上の実施例の結果により、生地を調製する工程、及び生地を圧延する工程を含み、生地を調製する工程が、製麺原料粉及び水を含む製麺材料を、真空度０．０６ＭＰａ以上の条件下で混捏する第一混捏工程、及び第一混捏工程の混捏物を、真空度０ＭＰａ以上であり、第一混捏工程より低い真空度の条件下で混捏する第二混捏工程を含み、第一混捏工程の混捏時間Ｔ1と、第二混捏工程の混捏時間Ｔ2の比（Ｔ1：Ｔ2）が、１：０．１～０．８である麺類の製造方法によって、加熱調理後、冷蔵及び／又は冷凍処理された後、そのまま又は再加熱して喫食される場合においても、茹で立ての麺類のように、中心の弾力が強く表面がソフトでふっくらした食感を有する麺類を製造することができることが示された。 Based on the results of the above examples, the step of preparing the dough, which includes the step of preparing the dough and the step of rolling the dough, is performed by removing the noodle-making material containing raw noodle-making flour and water at a degree of vacuum of 0.06 MPa or more. A first kneading step of kneading under conditions, and a second kneading step of kneading the kneaded product in the first kneading step under a vacuum degree of 0 MPa or more and lower than the first kneading step, After cooking, according to a method for producing noodles in which the ratio of kneading time T 1 in the kneading step to kneading time T 2 in the second kneading step (T 1 : T 2 ) is 1:0.1 to 0.8, To produce noodles having strong elasticity in the center and a soft and plump palate feeling like freshly boiled noodles even after being chilled and/or frozen and eaten as they are or after being reheated. was shown to be possible.
なお、本発明は上記の実施の形態の構成及び実施例に限定されるものではなく、発明の要旨の範囲内で種々変形が可能である。 The present invention is not limited to the configurations and examples of the above embodiments, and various modifications are possible within the scope of the gist of the invention.
本発明により、一般的な機械製麺機等を用いて、加熱調理後、冷蔵及び／又は冷凍処理された後、そのまま又は再加熱して喫食される場合においても、茹で立ての麺類のように、中心の弾力が強く表面がソフトでふっくらした食感を有する麺類を容易に製造することができる。 According to the present invention, using a general mechanical noodle-making machine or the like, after cooking, refrigerating and/or freezing, even when eaten as it is or after reheating, it can be eaten like freshly boiled noodles. , Noodles having strong elasticity in the center and a soft and plump texture on the surface can be easily produced.
Claims (3)
前記生地を調製する工程が、
製麺原料粉及び水を含む製麺材料を、真空度０．０６ＭＰａ以上の条件下で混捏する第一混捏工程、及び
前記第一混捏工程の混捏物を、真空度０ＭＰａ以上であり、前記第一混捏工程より低い真空度の条件下で混捏する第二混捏工程を含み、
前記第一混捏工程の混捏時間Ｔ1と、前記第二混捏工程の混捏時間Ｔ2の比（Ｔ1：Ｔ2）が、１：０．１～０．８であることを特徴とする麺類の製造方法。 A method for producing noodles, comprising a step of preparing a dough and a step of rolling the dough,
The step of preparing the dough is
A first kneading step of kneading noodle-making materials containing raw noodle-making flour and water under a condition of a degree of vacuum of 0.06 MPa or higher; Including a second kneading step of kneading under vacuum conditions lower than the first kneading step,
Noodles characterized in that the ratio of the kneading time T 1 in the first kneading step to the kneading time T 2 in the second kneading step (T 1 :T 2 ) is 1:0.1 to 0.8. manufacturing method.
3. The method for producing noodles according to claim 1 or 2, further comprising a step of cooking the uncooked noodles with heat, followed by a step of refrigerating and/or freezing.
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| JPH03236755A (en) * | 1990-02-14 | 1991-10-22 | Toyo Suisan Kaisha Ltd | Production of instant noodle |
| JP2000279115A (en) * | 1999-03-31 | 2000-10-10 | Osaka Gas Co Ltd | Production of frozen noodle |
| JP2001321106A (en) * | 2000-05-17 | 2001-11-20 | House Foods Corp | Normal-temperature distributable raw chinese noodles and method for producing the same |
| JP3236755B2 (en) | 1995-04-04 | 2001-12-10 | 住友特殊金属株式会社 | Oxidation resistant metal material |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03236755A (en) * | 1990-02-14 | 1991-10-22 | Toyo Suisan Kaisha Ltd | Production of instant noodle |
| JP3236755B2 (en) | 1995-04-04 | 2001-12-10 | 住友特殊金属株式会社 | Oxidation resistant metal material |
| JP2000279115A (en) * | 1999-03-31 | 2000-10-10 | Osaka Gas Co Ltd | Production of frozen noodle |
| JP2001321106A (en) * | 2000-05-17 | 2001-11-20 | House Foods Corp | Normal-temperature distributable raw chinese noodles and method for producing the same |
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