JP7325586B2 - Process for producing cooked frozen noodles - Google Patents
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Description
本発明は、調理済みの状態で冷凍された低糖質の麺類に関する。 The present invention relates to low sugar noodles frozen in the cooked state.
肥満、高脂血症、脂肪肝、糖尿病などの生活習慣病を予防・改善し得る食材、あるいは糖尿病などの糖代謝異常を有する人に適した食品素材として、低糖質化によるカロリーコントロールがなされた食品素材が種々提案されている。そのような低糖質の食品素材として、レジスタントスターチと称される、消化酵素の消化作用に抵抗性を有する難消化性澱粉が知られている。難消化性澱粉は、食物繊維の定量法として公認されているプロスキー法によって食物繊維として定量されるものであり、これを摂取することで、日常の食生活で不足しがちな食物繊維を補給することができる。 Calorie control by low sugar content has been achieved as a food material that can prevent and improve lifestyle-related diseases such as obesity, hyperlipidemia, fatty liver, diabetes, etc., or as a food material suitable for people with glucose metabolism disorders such as diabetes. Various food materials have been proposed. As such a low-sugar food material, a resistant starch called resistant starch, which is resistant to the digestive action of digestive enzymes, is known. Resistant starch is quantified as dietary fiber by the Prosky method, which is officially recognized as a method for quantifying dietary fiber. can do.
低糖質、低カロリーを目的として、難消化性澱粉の如き食物繊維を麺類に添加すると、製麺時に生地の伸展が悪くなって麺線が切れ易くなる、得られた麺類が弾力に欠けてボソボソした硬い食感のものになるなどの問題がある。斯かる問題の解決を図った技術として、例えば特許文献１には、小麦粉、蕎麦粉などの穀粉と、６０重量％以上のレジスタントスターチを含むレジスタントスターチ含有澱粉とに加えてさらに、糊化開始温度を低下させる化工を施した化工澱粉を麺類に含有させることが記載されている。 When dietary fiber such as resistant starch is added to noodles for the purpose of low sugar and low calorie, the dough spreads poorly during noodle making and the noodle strings are easily cut. There is a problem that it becomes a hard texture. As a technique for solving such problems, for example, in Patent Document 1, in addition to cereal flour such as wheat flour and buckwheat flour and resistant starch-containing starch containing 60% by weight or more of resistant starch, gelatinization It is described that noodles contain a modified starch that has undergone a modification that lowers the initiation temperature.
また特許文献２には、麺原料として通常使用する小麦粉や蕎麦粉等の穀粉の全部又は一部に代えて、難消化性澱粉、小麦蛋白及び増粘多糖類を用いて生麺を調製し、その生麺を加熱調理後に凍結して冷凍麺類を得る方法が記載されている。斯かる方法によって製造された低糖質麺は、糖質が低含量であるという特徴に加えて、食感（硬さ、粘弾性）を通常の麺に類似させることができるという特徴を有するとされている。
また特許文献３には、難消化性澱粉ではなく、微細セルロース含有複合体を麺原料に用いた食物繊維強化麺類が記載されている。この食物繊維強化麺類は、必要な食物繊維が強化され、製麺上の問題がなく、通常の麺類と食感的に勝るとも劣らないとされている。
In addition, in Patent Document 2, instead of all or part of grain flour such as wheat flour and buckwheat flour that are usually used as raw materials for noodles, resistant starch, wheat protein and polysaccharide thickener are used to prepare raw noodles. A method of obtaining frozen noodles by freezing the raw noodles after cooking with heat is described. Low-sugar noodles produced by such a method are said to have a low sugar content and a texture (hardness, viscoelasticity) similar to that of ordinary noodles. ing.
Moreover, Patent Document 3 describes dietary fiber-reinforced noodles using a fine cellulose-containing complex as a raw material for noodles instead of resistant starch. The dietary fiber-enriched noodles are said to be enriched with the necessary dietary fiber, have no problems in noodle production, and have a texture superior to, if not inferior to, ordinary noodles.
難消化性澱粉が配合された麺類は、口に入れた際に、ざらついた食感を強く感じるため、食味食感の点で改良の余地があった。このような、難消化性澱粉を配合した麺類に特有のざらついた食感を効果的に抑制し得る技術は未だ提供されていない。 Noodles containing resistant starch have a strong feeling of rough texture when put in the mouth, so there is room for improvement in terms of taste and texture. A technology capable of effectively suppressing the rough texture peculiar to such noodles containing resistant starch has not yet been provided.
本発明の課題は、難消化性澱粉類を含有し低糖質でありながらも、難消化性澱粉類を含有する麺類に特有のざらついた食感が抑制された調理済み麺類を製造し得る、調理済み麺類の製造方法を提供することである。 An object of the present invention is to produce cooked noodles that contain resistant starches and are low in sugar, while suppressing the rough texture peculiar to noodles containing resistant starches. To provide a method for producing finished noodles.
本発明は、難消化性澱粉類を含有する麺類を加熱調理し、その調理済み麺類を冷凍する工程を有する、調理済み冷凍麺類の製造方法であって、前記冷凍に先立ち、前記調理済み麺類の表面に、油脂及び油脂組成物からなる群から選択される１種以上の油剤を付着させる、調理済み冷凍麺類の製造方法である。 The present invention is a method for producing frozen cooked noodles, comprising the steps of cooking noodles containing resistant starch and freezing the cooked noodles, wherein, prior to the freezing, the cooked noodles are A method for producing cooked frozen noodles, wherein one or more oils selected from the group consisting of fats and oils and fat compositions are adhered to the surface.
本発明の調理済み冷凍麺類の製造方法によれば、難消化性澱粉類を含有し低糖質でありながらも、難消化性澱粉類を含有する麺類に特有のざらついた食感が抑制された調理済み冷凍麺類が得られる。 According to the method for producing cooked frozen noodles of the present invention, cooking that contains resistant starch and is low in sugar while suppressing the rough texture peculiar to noodles containing resistant starch Finished frozen noodles are obtained.
本発明の調理済み冷凍麺類の製造方法は、麺類を加熱調理する加熱工程と、該加熱工程によって得られた調理済み麺類を冷凍する冷凍工程とを有する。 The method for producing frozen cooked noodles of the present invention comprises a heating step of cooking the noodles, and a freezing step of freezing the cooked noodles obtained by the heating step.
前記加熱工程で加熱調理に供される麺類、即ち本発明が適用可能な麺類の種類は、典型的には、麺生地を細長く成形した麺線の外形をなす麺類であるが、これに限定されず、例えばマカロニ、ペンネなどのいわゆるショートパスタなども包含される。本発明が適用可能な麺類としては、例えば、うどん、ひやむぎ、そうめん、平めん、日本蕎麦、中華麺；スパゲッティ、マカロニ等のパスタ；餃子、焼売、春巻き、ワンタンの皮等の麺皮類が挙げられる。 The noodles to be cooked in the heating step, that is, the types of noodles to which the present invention can be applied are typically noodles having an outer shape of noodle strings formed by forming the noodle dough into elongated shapes, but are not limited thereto. Also included are so-called short pasta such as macaroni and penne. Examples of noodles to which the present invention can be applied include udon, hiyamugi, somen, flat noodles, Japanese soba, Chinese noodles; pasta such as spaghetti and macaroni; be done.
前記加熱工程で加熱調理に供される麺類、即ち未α化状態の生麺類は、粉体原料を用いて常法に従って製造することができる。具体的には例えば、粉体原料に加水し混捏して、粉体原料と水との混合物である麺生地を調製し、該麺生地を麺線などの所定の形状に加工して未α化状態の生麺類を得る。粉体原料は、麺生地の調製に用いられる原材料のうち、常温常圧下で粉状の原材料であり、穀粉類及び後述する難消化性澱粉類を含むが、油脂、食塩等の副原料は含まない。麺生地の麺線への加工は、例えば、生地をロール圧延等の常法により圧延して麺帯を得、該麺帯から公知の麺線加工装置を用いて麺線を切り出すことによって実施可能であり、また、一軸押出製麺機や二軸押出製麺機等を用いた従来公知の押出製麺法によっても実施可能である。 The noodles to be cooked in the heating step, that is, the non-gelatinized raw noodles can be produced according to a conventional method using a powdery raw material. Specifically, for example, water is added to the powdery raw material and kneaded to prepare a noodle dough that is a mixture of the powdery raw material and water, and the noodle dough is processed into a predetermined shape such as noodle strings to be ungelatinized. Get the raw noodles in good condition. Powder raw materials are raw materials that are powdery under normal temperature and pressure among the raw materials used to prepare noodle dough, and include grain flour and resistant starches described later, but also auxiliary raw materials such as oils and fats and salt. do not have. The processing of the noodle dough into noodle strings can be carried out, for example, by rolling the dough by a conventional method such as roll rolling to obtain a noodle strip, and cutting out noodle strings from the noodle strip using a known noodle strip processing apparatus. It can also be carried out by a conventionally known extrusion noodle-making method using a single-screw extrusion noodle-making machine, a twin-screw extrusion noodle-making machine, or the like.
前記粉体原料に含まれる穀粉類としては、穀粉及び澱粉が挙げられる。尚、本発明における「穀粉類」には、難消化性澱粉、難消化性デキストリン、還元難消化性デキストリンなどの難消化性澱粉類は包含されない。穀粉としては、例えば、薄力粉、中力粉、強力粉、デュラム粉、全粒粉、ふすま等の小麦粉の他、そば粉、米粉、コーンフラワー、大麦粉、ライ麦粉、はとむぎ粉、ひえ粉、あわ粉等が挙げられる。澱粉としては、例えば、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉；前記各種澱粉にα化、エーテル化、エステル化、アセチル化、架橋処理、酸化処理等の処理を施した加工澱粉が挙げられる。本発明では、これらの穀粉類の１種を単独で又は２種以上を組み合わせて用いることができる。 Cereal flours contained in the powder raw material include cereal flour and starch. The term "flours" in the present invention does not include indigestible starches such as indigestible starch, indigestible dextrin, and reduced indigestible dextrin. Examples of grain flour include flour such as soft flour, all-purpose flour, hard flour, durum flour, whole wheat flour, and bran, as well as buckwheat flour, rice flour, corn flour, barley flour, rye flour, adlay flour, barley flour, and foxtail flour. mentioned. Starches include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; the various starches mentioned above have been pregelatinized, etherified, esterified, acetylated, crosslinked, oxidized, etc. Examples include modified starch. In the present invention, one type of these flours can be used alone or two or more types can be used in combination.
前記粉体原料には難消化性澱粉類が含まれる。即ち、前記加熱工程で加熱調理に供される麺類（未α化状態の生麺類）は難消化性澱粉類を含有する。本発明で用いる難消化性澱粉類の代表的なものは、難消化性澱粉（レジスタントスターチ）である。難消化性澱粉は、消化酵素の消化作用に抵抗性を有し、健康な人の小腸内で消化・吸収されない澱粉及び部分分解物の総称である。難消化性澱粉は、各種の澱粉を物理的及び／又は化学的に加工することにより生成又は調製される。麺類の主原材料たる粉体原料に難消化性澱粉が含まれることで、麺類における糖質（炭水化物）の含有量が低減されカロリーの低減が図られ、生活習慣病の予防ないし改善などに役立つようになる。本発明では、当技術分野で公知の難消化性澱粉を使用することができ、その種類及び製造方法は特に限定されない。例えば、難消化性澱粉は、通常澱粉を澱粉分解酵素で限定加水分解した後、脱分枝化酵素を加えて反応させることにより得ることができる。具体的には、ジャガイモ、タピオカ、トウモロコシ等の澱粉をα－アミラーゼ等の澱粉分解酵素によって部分的に加水分解して得た中間生成物を温水に溶解し、イソアミラーゼ等の酵素によって脱分枝化すると共に、老化させてから酵素を不活性化し、若しくは酵素を不活性化してから老化させて、噴霧乾燥することにより得ることができる。 The powder raw material contains resistant starches. That is, the noodles (unpregelatinized raw noodles) to be cooked in the heating step contain resistant starches. A typical example of the resistant starch used in the present invention is a resistant starch (resistant starch). Resistant starch is a general term for starches and partial hydrolysates that are resistant to the digestive action of digestive enzymes and cannot be digested/absorbed in the small intestine of a healthy person. Resistant starch is produced or prepared by physical and/or chemical processing of various starches. By including resistant starch in the powder raw material, which is the main raw material of noodles, the content of sugar (carbohydrate) in noodles is reduced, and the calories are reduced, helping to prevent or improve lifestyle-related diseases. become. In the present invention, any resistant starch known in the art can be used, and its type and production method are not particularly limited. For example, resistant starch can be obtained by subjecting conventional starch to limited hydrolysis with an amylolytic enzyme and then adding a debranching enzyme for reaction. Specifically, an intermediate product obtained by partially hydrolyzing starch of potato, tapioca, corn, etc. with an amylolytic enzyme such as α-amylase is dissolved in warm water, and debranched with an enzyme such as isoamylase. It can be obtained by aging and inactivating the enzyme, or by inactivating the enzyme and then aging and then spray drying.
本発明で用いる難消化性澱粉類には、難消化性澱粉の他に例えば、難消化性デキストリン及び還元難消化性デキストリンが含まれる。難消化性デキストリンは、澱粉を焙焼し、アミラーゼで加水分解した後、その中の難消化性成分を取り出して製造される水溶性の食物繊維である。還元難消化性デキストリンは、難消化性デキストリンの還元物であり、例えば、焙焼デキストリンを酵素消化して得た難消化性デキストリンを、水素添加により還元することで製造され、その製造方法としては特開平２－１５４６６４号公報を参考にすることができる。但し、前記の本発明の効果、特にざらついた食感を抑制する効果をより一層確実に奏させるようにする観点から、難消化性澱粉類としては、難消化性デキストリン及び還元難消化性デキストリンよりも、難消化性澱粉が好ましい。 The indigestible starches used in the present invention include, in addition to the indigestible starch, indigestible dextrin and reduced indigestible dextrin. Indigestible dextrin is a water-soluble dietary fiber produced by roasting starch, hydrolyzing it with amylase, and then extracting the indigestible component therein. Reduced indigestible dextrin is a reduced product of indigestible dextrin, and is produced, for example, by hydrogenating indigestible dextrin obtained by enzymatically digesting roasted dextrin. Japanese Unexamined Patent Publication No. 2-154664 can be referred to. However, from the viewpoint of more reliably exhibiting the effects of the present invention, particularly the effect of suppressing the rough texture, the indigestible starches are preferably less than indigestible dextrin and reduced indigestible dextrin. Also, resistant starch is preferred.
前記粉体原料における難消化性澱粉類の含有量は、難消化性澱粉類を使用する意義即ち製造目的物たる調理済み冷凍麺類の低糖質化を考慮すると、該粉体原料の全質量に対して５質量％以上が好ましい。調理済み冷凍麺類のより一層の低糖質化を図る観点からは、粉体原料において難消化性澱粉類の含有量を５質量％よりも多くすることが望ましいが、多すぎると難消化性澱粉類の影響が強く出すぎる結果、難消化性澱粉類を配合した麺類に特有のざらついた食感が顕著になり、さらには茹で歩留まりの不安定化が顕著になる。以上を考慮すると、前記粉体原料における難消化性澱粉類の含有量は、該粉体原料の全質量に対して、好ましくは５～５０質量％、さらに好ましくは２０～４０質量％である。 Considering the significance of using the resistant starch, that is, the reduction in sugar content of the cooked frozen noodles, which is the object of production, the content of the resistant starch in the powder raw material is is preferably 5% by mass or more. From the viewpoint of further reducing the sugar content of cooked frozen noodles, it is desirable to increase the content of resistant starch in the powder raw material to more than 5% by mass. As a result of the excessively strong influence of , the rough texture peculiar to the noodles containing the resistant starches becomes noticeable, and the boiling yield becomes significantly unstable. Considering the above, the content of the resistant starch in the powdery raw material is preferably 5 to 50% by mass, more preferably 20 to 40% by mass, based on the total mass of the powdery raw material.
また、本発明の製造目的物たる調理済み冷凍麺類の低糖質化の観点からは、前記粉体原料における穀粉類（穀粉及び澱粉）の含有量は、通常の麺類に比して少ないことが好ましい。斯かる観点から、粉体原料における穀粉類の含有量は、該粉体原料の全質量に対して、好ましくは５０～９５質量％、さらに好ましくは６０～８０質量％である。 In addition, from the viewpoint of reducing the carbohydrate content of the frozen cooked noodles, which is the production object of the present invention, it is preferable that the content of grain flour (grain flour and starch) in the powder raw material is less than that of normal noodles. . From this point of view, the content of cereal flour in the raw powder material is preferably 50 to 95% by mass, more preferably 60 to 80% by mass, based on the total mass of the raw powder material.
前記加熱工程で加熱調理に供される麺類（未α化状態の生麺類）の原材料としては、前記の穀粉類及び難消化性澱粉類以外の他の成分を、本発明の趣旨を逸脱しない範囲で用いることができる。そのような他の成分としては、例えば、小麦蛋白、小麦グルテン、大豆蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材；動植物油脂、粉末油脂等の油脂類；かんすい、焼成カルシウム、膨張剤、乳化剤、食塩、糖類、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、アルコール、保存剤、酵素剤等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。特に、小麦蛋白は、麺類（麺線）の強度や食味食感をより一層向上し得るため、本発明で好ましく用いられる。小麦蛋白としては、粉末状の小麦蛋白を好適に使用することができる。粉末状の小麦蛋白は、グルテンの蛋白質としての性質を変えずに、これを粉末にしたものであり、活性グルテンとも称される。 As raw materials for the noodles (unpregelatinized raw noodles) to be cooked in the heating step, ingredients other than the grain flour and the resistant starch are used within the scope of the present invention. can be used in Examples of such other ingredients include protein materials such as wheat protein, wheat gluten, soybean protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and powdered oils; Calcium, swelling agents, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments, flavors, alcohols, preservatives, enzyme agents, etc., and one or two of these More than one species can be used in combination. In particular, wheat protein is preferably used in the present invention because it can further improve the strength and taste and texture of noodles (noodle strings). Powdered wheat protein can be preferably used as the wheat protein. Powdered wheat protein is obtained by pulverizing gluten without changing its protein properties, and is also called active gluten.
前記加熱工程で行う麺類（未α化状態の生麺類）の加熱調理は、該麺類の水分存在下での加熱処理（α化処理）であり、具体的には例えば、茹で処理、蒸し処理、油ちょう処理、熱風乾燥処理が挙げられ、これらの処理は１種を単独で又は２種以上を組み合わせて行うことができる。典型的には、茹で処理及び／又は蒸し処理である。茹で処理及び蒸し処理では、油脂を使用せずに麺類を加熱調理する。麺類の加熱調理の一例として、９８～１００℃の湯で生麺類を茹でる処理が挙げられ、この場合の茹で時間は、生麺線の太さ等に応じて適宜調整することができる。 The heat cooking of the noodles (raw noodles in a non-gelatinized state) performed in the heating step is a heat treatment (pregelatinization treatment) in the presence of moisture in the noodles, and specifically includes, for example, boiling, steaming, A frying treatment and a hot air drying treatment can be mentioned, and these treatments can be performed singly or in combination of two or more. Boiling and/or steaming are typical. In the boiling and steaming processes, the noodles are cooked without using oil. An example of heat cooking of noodles includes boiling raw noodles in hot water at 98 to 100° C. In this case, the boiling time can be appropriately adjusted according to the thickness of the raw noodle strings.
また、前記冷凍工程では、前記加熱工程によって得られた調理済み麺類（α化麺類）を冷凍する。冷凍工程は、公知の冷凍手段を用いて行うことができ、例えば、短時間で凍結させる急速冷凍でもよく、比較的ゆっくり凍結させる緩慢冷凍でもよい。製造目的物たる調理済み冷凍麺類の品質面の観点からは、急速冷凍が望ましい。 In the freezing step, the cooked noodles (pregelatinized noodles) obtained in the heating step are frozen. The freezing step can be performed using a known freezing means, for example, quick freezing that freezes in a short time or slow freezing that freezes relatively slowly may be used. Quick freezing is desirable from the viewpoint of the quality of the cooked frozen noodles that are the object of manufacture.
本発明の調理済み冷凍麺類の製造方法の主たる特徴の１つとして、前記冷凍工程の実施に先立ち、前記加熱工程で得られた調理済み麺類（α化麺類）の表面に、油脂及び油脂組成物からなる群から選択される１種以上の油剤を付着させる点が挙げられる。これにより、難消化性澱粉類を含有する麺類に特有のざらついた食感が効果的に抑制され、低糖質でありながらも食味食感に優れた調理済み冷凍麺類が得られる。 As one of the main characteristics of the method for producing cooked frozen noodles of the present invention, prior to the freezing step, the surface of the cooked noodles (pregelatinized noodles) obtained in the heating step is coated with oil and fat and oil composition One or more oils selected from the group consisting of are adhered. As a result, the rough texture peculiar to noodles containing resistant starches is effectively suppressed, and cooked frozen noodles having a low sugar content and excellent taste and texture can be obtained.
尚、調理済み麺類に油脂あるいは油脂組成物（油剤）を含有させる形態としては、本発明で採用された「表面付着」の他に、調理済み麺類中に内包させる形態が考えられる。この内包タイプは、生麺類の製造時、具体的には例えば麺生地の調製時に、油剤を配合することで得られる。しかしながら、本発明者の知見によれば、油剤を麺類に内包させた場合は、本発明のように麺類の表面に付着させた場合に比して、ざらつきの抑制効果に劣る。これは、後述する実施例と比較例との対比からも明らかである。 In addition to the "surface attachment" adopted in the present invention, as a form of incorporating the oil or fat composition (oil agent) into the cooked noodles, a form of inclusion in the cooked noodles can be considered. This encapsulation type is obtained by blending an oil during the production of raw noodles, specifically, for example, during the preparation of noodle dough. However, according to the findings of the present inventors, when an oil agent is included in noodles, the effect of suppressing roughness is inferior to when the oil agent is attached to the surface of the noodles as in the present invention. This is also clear from a comparison between an example and a comparative example, which will be described later.
本発明で用いる油脂（油剤）としては、食品分野において通常用いられるものを特に制限なく用いることができ、例えば、ひまわり油、大豆油、綿実油、サラダ油、コーン油、オリーブ油、パーム油、パーム核油、菜種油、米ぬか油、紅花油、ゴマ油、カポック油、ヤシ油、アマニ油、荏胡麻油、ぶどう油等の植物性油脂；牛脂、ラード、魚油、鯨油、バター等の乳脂肪等の動物性油脂；これらの油脂の１種以上を原料とする硬化油、分別油、エステル交換油等の加工油脂等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。これらの油脂の中でも、大豆油は、麺に絡みやすく、食味に影響を与えにくいため、本発明で好ましく用いられる。 As the fats and oils (oil agents) used in the present invention, those commonly used in the food field can be used without particular limitation. Examples include sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, olive oil, palm oil, and palm kernel oil. , rapeseed oil, rice bran oil, safflower oil, sesame oil, kapok oil, coconut oil, linseed oil, sesame oil, grape oil; animal oils such as beef tallow, lard, fish oil, whale oil, milk fat such as butter; Processed oils and fats such as hardened oils, fractionated oils, and transesterified oils made from one or more of these oils and fats can be mentioned, and these oils can be used alone or in combination of two or more. Among these fats and oils, soybean oil is preferably used in the present invention because it is easily entangled with noodles and does not easily affect the taste.
本発明で用いる油脂組成物（油剤）は、油脂と、油脂以外の他の成分の１種以上とを含む。油脂組成物中の油脂としては、前記の油剤として単独使用可能なものの１種を単独で又は２種以上を組み合わせて用いることができる。油脂組成物における油脂の含有量は、油剤による作用効果（ざらついた食感の低減効果）をより確実に奏させるようにする観点から、該油脂組成物の全質量に対して、好ましくは２０質量％以上、さらに好ましくは４０質量％以上である。この油剤（油脂組成物）の油脂含有量２０質量％以上というのは、麺類の喫食時に併用されるソースの平均的な油脂含有量よりも多い量である。例えば、ナポリタン（トマトケチャップで味付けしたスパゲティ）で使用されるトマトソースにおける油脂含有量は通常１０質量％前後、多くても１５質量％以下程度である。一方で、油脂組成物中に油脂が過剰に含まれていると、特に、油脂組成物が後述するように乳化物である場合に、その乳化状態が不安定となるおそれがあることから、油脂組成物における油脂の含有量は、該油脂組成物の全質量に対して、好ましくは８０質量％以下、さらに好ましくは５０質量％以下である。 The oil-and-fat composition (oil agent) used in the present invention contains oil and at least one component other than the oil and fat. As the fats and oils in the fat and oil composition, one of the above-mentioned oils that can be used alone can be used alone, or two or more of them can be used in combination. The content of the fat in the fat and oil composition is preferably 20 mass with respect to the total mass of the fat and oil composition, from the viewpoint of more reliably exhibiting the effect of the oil (the effect of reducing the rough texture). % or more, more preferably 40 mass % or more. The fat content of 20% by mass or more in this oil agent (fat composition) is an amount that is larger than the average fat content of the sauce that is used together when eating noodles. For example, the fat and oil content in tomato sauce used for Neapolitan (spaghetti seasoned with tomato ketchup) is usually around 10% by mass, at most around 15% by mass or less. On the other hand, if the oil and fat composition contains an excessive amount of oil and fat, especially when the oil and fat composition is an emulsion as described later, the emulsified state may become unstable. The fat content in the composition is preferably 80% by mass or less, more preferably 50% by mass or less, relative to the total mass of the fat composition.
本発明で用いる油脂組成物（油剤）は、乳化物であることが好ましい。即ち、油脂組成物の好ましい一実施形態は、少なくとも油脂及び水を含有し、乳化されている。本発明者の知見によれば、調理済み麺類の表面に油剤として、乳化物たる油脂組成物ではなく、油脂を単独で付着させた後、該麺類を冷凍すると、該麺類や該油脂の種類によっては、その冷凍工程中あるいは冷凍工程後の調理済み冷凍麺類の保存中に、該油脂が麺類の表面から脱落する場合がある。これに対し、油剤として乳化物たる油脂組成物を用いた場合には、このような冷凍工程の存在に起因する不都合が生じ難く、油剤による作用効果がより一層安定的に奏されるようになる。また油脂組成物は、麺類に対して、油脂よりも少ない使用量で油脂と同等以上のざらつき抑制効果を発揮し得るため、麺類から脱落し難いことと相俟って、麺類のざらつき抑制効果に特に優れる。乳化物たる油脂組成物は、水中に油脂が粒子となって分散している水中油滴（Ｏ／Ｗ）型エマルションでもよく、油脂中に水が粒子となって分散している油中水滴（Ｗ／Ｏ）型エマルションでもよい。 The oil and fat composition (oil agent) used in the present invention is preferably an emulsion. That is, a preferred embodiment of the fat composition contains at least fat and water and is emulsified. According to the knowledge of the present inventors, when the oil is attached to the surface of the cooked noodles as an oil agent, instead of the oil-fat composition as an emulsion, when the noodles are frozen, depending on the type of the noodles and the oil However, during the freezing process or during storage of the cooked frozen noodles after the freezing process, the oil may fall off from the surface of the noodles. On the other hand, when an oil-and-fat composition, which is an emulsion, is used as the oil agent, the inconvenience caused by the existence of such a freezing step is less likely to occur, and the action and effect of the oil agent are exhibited more stably. . In addition, the oil and fat composition can exert an effect of suppressing roughness equal to or greater than that of oils and fats with a smaller amount of use than oils and fats, so coupled with being difficult to fall off from noodles, it has an effect of suppressing roughness of noodles. Especially good. The oil-and-fat composition as an emulsion may be an oil-in-water (O/W) emulsion in which oil particles are dispersed in water, or a water-in-oil emulsion in which water particles are dispersed in oil ( W/O) type emulsion may be used.
本発明で用いる油脂組成物（油剤）は、増粘多糖類を含有してもよい。油脂組成物に増粘多糖類が含有されていると、油脂組成物の粘性の向上により、油脂組成物の麺類表面への付着性が向上し、結果として、油剤による作用効果がより一層安定的に奏されるようになる。増粘多糖類としては、食品分野において通常用いられるものを特に制限なく用いることができ、例えば、ペクチン、アルギン酸、アルギン酸塩類、イヌリン、グアーガム、ローカストビーンガム、タマリンドガム、キサンタンガム、アラビアガム、グルコマンナン、ガラクトマンナン、タマリンドシードガム、サイリウムシードガム、カラヤガム、寒天、カラギーナン、プルラン、カードラン、ジェランガム、こんにゃく粉、セルロース及びその誘導体（カルボキシメチルセルロース、微結晶セルロース等）、大豆多糖類、α化デンプン、α化加工デンプン等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。これらの増粘多糖類の中でも、キサンタンガムは、コーティング剤に適度な粘性を付与するため、本発明で好ましく用いられる。油脂組成物における増粘多糖類の含有量は、該油脂組成物の全質量に対して、好ましくは０．０１～０．４質量％、さらに好ましくは０．０４～０．１５質量％である。増粘多糖類の含有量が少なすぎると、これを使用する意義に乏しく、増粘多糖類の含有量が多すぎると、食味食感が低下するおそれがある。 The fat and oil composition (oil agent) used in the present invention may contain a polysaccharide thickener. When the oil-and-fat composition contains a thickening polysaccharide, the viscosity of the oil-and-fat composition is improved, thereby improving the adhesion of the oil-and-fat composition to the surface of the noodles, and as a result, the effects of the oil are more stable. It will be played in As the polysaccharide thickener, those commonly used in the food field can be used without particular limitation, and examples thereof include pectin, alginic acid, alginates, inulin, guar gum, locust bean gum, tamarind gum, xanthan gum, gum arabic, and glucomannan. , galactomannan, tamarind seed gum, psyllium seed gum, karaya gum, agar, carrageenan, pullulan, curdlan, gellan gum, konjac powder, cellulose and its derivatives (carboxymethylcellulose, microcrystalline cellulose, etc.), soybean polysaccharides, pregelatinized starch, Pregelatinized modified starch and the like can be mentioned, and one of these can be used alone or two or more of them can be used in combination. Among these thickening polysaccharides, xanthan gum is preferably used in the present invention because it imparts appropriate viscosity to the coating agent. The content of the thickening polysaccharide in the oil and fat composition is preferably 0.01 to 0.4% by mass, more preferably 0.04 to 0.15% by mass, relative to the total mass of the oil and fat composition. . If the polysaccharide thickener content is too low, there is little point in using it, and if the polysaccharide thickener content is too high, the taste and texture may deteriorate.
本発明で用いる油脂組成物（油剤）には、前記の油脂、水及び増粘多糖類以外の他の成分を、本発明の趣旨を逸脱しない範囲で用いることができる。そのような他の成分としては、例えば、カゼイン、乳化剤、澱粉等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。油脂組成物（油剤）は、油脂、水などの各種成分を混合することで調製可能であり、また、その混合は、必要に応じ混合物全体を加熱しつつ行ってもよい。 In the fat composition (oil agent) used in the present invention, components other than the fat, water, and polysaccharide thickener can be used within the scope of the present invention. Such other ingredients include, for example, casein, emulsifiers, starch, etc., and these can be used singly or in combination of two or more. The fat composition (oil agent) can be prepared by mixing various components such as fat and water, and the mixing may be performed while heating the entire mixture, if necessary.
尚、本発明で用いる油脂組成物はあくまで、難消化性澱粉類を含有する麺類に特有のざらついた食感を抑制する目的で麺類に付着される、いわば食味食感改良剤としての油剤であり、例えばナポリタンにおけるトマトソースのような、麺類の喫食時に併用される料理の一部としてのソースとは使用目的が異なり、自ずと、含有成分もソースとは異なるのが通常である。具体的には、本発明で用いる油脂組成物は通常、食塩、砂糖、アミノ酸、核酸、香辛料、香料等の調味料の含有量が、該油脂組成物の全質量に対して、好ましくは５質量％以下、さらに好ましくは１質量％以下、最も好ましくはゼロである。 In addition, the oil and fat composition used in the present invention is an oil agent that is attached to noodles for the purpose of suppressing the rough texture peculiar to noodles containing resistant starches, so to speak, as a taste and texture modifier. , for example, the tomato sauce in Neapolitan, which is used as part of a dish when eating noodles, has a different purpose of use, and naturally the ingredients contained are also different from the sauce. Specifically, the fat and oil composition used in the present invention usually contains seasonings such as salt, sugar, amino acids, nucleic acids, spices, and fragrances, preferably 5 masses with respect to the total mass of the fats and oils composition. % or less, more preferably 1 mass % or less, most preferably zero.
冷凍前の調理済み麺類（α化麺類）の表面に油剤（油脂、油脂組成物）を付着させる方法は特に制限されず、典型的な付着方法として、調理済み麺類と油剤とを混ぜ合わせる方法が挙げられる。調理済み麺類の表面に油剤を付着させる作業、具体的には例えば両者を混ぜ合わせる作業は通常、加熱を伴わずに非加熱で行われる。 There are no particular restrictions on the method of attaching the oil agent (fat, oil composition) to the surface of the cooked noodles (pregelatinized noodles) before freezing, and a typical attachment method is to mix the cooked noodles and the oil agent. mentioned. The operation of attaching the oil agent to the surface of the cooked noodles, specifically, for example, the operation of mixing the two is usually performed without heating.
調理済み麺類における油剤の付着量は、油剤による作用効果をより確実に奏させるようにする観点から、少なくとも調理済み麺類の１質量％以上であることが好ましく、さらに好ましくは２質量％以上、より好ましくは５質量％以上である。一方で、調理済み麺類における油剤の付着量が過剰量となると、食品としてのバランスに欠けることになる他、高カロリー化を招く結果として昨今の健康志向のニーズに対応し難くなり、難消化性澱粉類の配合による低糖質化の意義が損なわれることになりかねない。以上を考慮すると、調理済み麺類における油剤の付着量は、該調理済み麺類の全質量に対して、好ましくは１５質量％以下、さらに好ましくは１０質量％以下である。 From the viewpoint of ensuring that the action and effect of the oil agent are exerted more reliably, the amount of the oil agent attached to the cooked noodles is preferably at least 1% by mass or more, more preferably 2% by mass or more, and more preferably 2% by mass or more of the cooked noodles. Preferably, it is 5% by mass or more. On the other hand, if the amount of oil attached to the cooked noodles becomes excessive, it will not be balanced as a food, and as a result, it will become high in calories, making it difficult to meet the needs of recent health-conscious people and making it difficult to digest. The significance of low saccharification by blending starches may be lost. Considering the above, the amount of the oil agent adhered to the cooked noodles is preferably 15% by mass or less, more preferably 10% by mass or less, relative to the total mass of the cooked noodles.
以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。 EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.
（生麺類の調製）
粉体原料１００質量部に対し、練り水として２５℃の水３０～３３質量部を加え混練して麺生地を調製した。粉体原料の組成は、小麦粉（デュラム小麦粉、日清製粉株式会社製、「レオーネＧ」）３５質量部、難消化性澱粉（松谷化学工業株式会社製、「パインスターチＲＴ」）４０質量部、加工澱粉（酢酸化タピオカ澱粉、松谷化学工業株式会社製、「松谷さくら２」）１５質量部、小麦蛋白（日本コロイド株式会社製、「スーパーグル８５Ｈ」）１０質量部であり、粉体原料における難消化性澱粉の含有量は４０質量％であった。調製した麺生地を、パスタ製造用の押出製麺機を用いて－６００ｍｍＨｇの減圧条件下で押出し圧１００ｋｇｆ／ｃｍ2で麺線に押出し、太さ１．８ｍｍの生麺類としての生麺線（生パスタ）を得た。
(Preparation of raw noodles)
Noodle dough was prepared by adding 30 to 33 parts by mass of water at 25° C. as kneading water to 100 parts by mass of powder raw material and kneading the mixture. The composition of the powder raw material is 35 parts by mass of wheat flour (durum wheat flour, Nisshin Flour Milling Co., Ltd., "Leone G"), 40 parts by mass of resistant starch (Matsutani Chemical Industry Co., Ltd., "Pine Starch RT"), Processed starch (acetic acid tapioca starch, Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura 2") 15 parts by mass, wheat protein (Nippon Colloid Co., Ltd., "Super Glu 85H") 10 parts by mass, The content of resistant starch was 40% by mass. The prepared noodle dough is extruded into noodle strings using an extrusion noodle-making machine for manufacturing pasta under reduced pressure conditions of -600 mmHg and an extrusion pressure of 100 kgf/cm 2 to obtain raw noodle strings as raw noodles having a thickness of 1.8 mm ( Fresh pasta) was obtained.
〔実施例１～１６〕
生麺線（生パスタ）を沸騰水で６～８分間茹で調理し、湯から取り出して約１５℃の水で３０秒間水洗いした後、水切りした。こうして得られた調理済み麺類の麺塊と下記表１に示す組成の油剤（油脂又は油脂組成物）とを非加熱下で混ぜ合わせることで、調理済み麺類の麺線表面に油剤を付着させた後、－４０℃で急速冷凍して、調理済み冷凍麺類（調理済み冷凍パスタ）を得、これを庫内温度－２０℃の冷凍庫に保存した。使用した油脂組成物の組成を下記表１に示す。
[Examples 1 to 16]
Raw noodle strings (raw pasta) were boiled in boiling water for 6 to 8 minutes, removed from the hot water, washed with water at about 15°C for 30 seconds, and then drained. The noodle mass of the cooked noodles thus obtained and the oil agent (fat or oil composition) having the composition shown in Table 1 below were mixed without heating to adhere the oil agent to the surface of the noodle strands of the cooked noodles. After that, it was rapidly frozen at -40°C to obtain cooked frozen noodles (cooked frozen pasta), which were stored in a freezer with an internal temperature of -20°C. The compositions of the oil and fat compositions used are shown in Table 1 below.
〔比較例１〕
油剤を使用しなかった以外は、実施例１と同様にして調理済み冷凍麺類（調理済み冷凍パスタ）を得、これを庫内温度－２０℃の冷凍庫に保存した。
[Comparative Example 1]
Cooked frozen noodles (cooked frozen pasta) were obtained in the same manner as in Example 1, except that no oil was used, and stored in a freezer with an internal temperature of -20°C.
〔比較例２及び３〕
油剤を調理済み麺類の麺線表面に付着させずに内包させた以外は、実施例１と同様にして調理済み冷凍麺類（調理済み冷凍パスタ）を得、これを庫内温度－２０℃の冷凍庫に保存した。具体的には、粉体原料１００質量部に対し、油剤を５質量部、練り水として２５℃の水３０～３３質量部を加え混練して麺生地を調製した。粉体原料の組成は、小麦粉（デュラム小麦粉、日清製粉株式会社製、「レオーネＧ」）３５質量部、難消化性澱粉（松谷化学工業株式会社製、「パインスターチＲＴ」）４０質量部、加工澱粉（酢酸化タピオカ澱粉、松谷化学工業株式会社製、「松谷さくら２」）１５質量部、小麦蛋白（日本コロイド株式会社製、「スーパーグル８５Ｈ」）１０質量部であり、粉体原料における難消化性澱粉の含有量は４０質量％であった。調製した麺生地を、パスタ製造用の押出製麺機を用いて－６００ｍｍＨｇの減圧条件下で押出し圧１００ｋｇｆ／ｃｍ2で麺線に押出し、太さ１．８ｍｍの生麺類としての生麺線（生パスタ）を得た。
[Comparative Examples 2 and 3]
Cooked frozen noodles (cooked frozen pasta) were obtained in the same manner as in Example 1, except that the oil agent was not attached to the surface of the noodle strings of the cooked noodles, but was included in the noodles. saved to Specifically, to 100 parts by mass of the raw material powder, 5 parts by mass of oil and 30 to 33 parts by mass of water at 25° C. as kneading water were added and kneaded to prepare noodle dough. The composition of the powder raw material is 35 parts by mass of wheat flour (durum wheat flour, Nisshin Flour Milling Co., Ltd., "Leone G"), 40 parts by mass of resistant starch (Matsutani Chemical Industry Co., Ltd., "Pine Starch RT"), Processed starch (acetic acid tapioca starch, Matsutani Chemical Industry Co., Ltd., "Matsutani Sakura 2") 15 parts by mass, wheat protein (Nippon Colloid Co., Ltd., "Super Glu 85H") 10 parts by mass, The content of resistant starch was 40% by mass. The prepared noodle dough is extruded into noodle strings using an extrusion noodle-making machine for manufacturing pasta under reduced pressure conditions of -600 mmHg and an extrusion pressure of 100 kgf/cm 2 to obtain raw noodle strings as raw noodles having a thickness of 1.8 mm ( Fresh pasta) was obtained.
〔評価試験〕
各実施例及び比較例で得られた調理済み冷凍麺類を、－２０℃の冷凍庫に保存開始してから４８時間後に取り出し、電子レンジで喫食可能な状態になるまで加熱解凍し、その解凍した調理済み麺類の食感を、１０名の専門パネラー（麺類の食感を評価する業務に５年以上従事している者）に下記評価基準により評価してもらった。その評価結果（パネラー１０名の平均点）を下記表２に示す。
〔Evaluation test〕
The cooked frozen noodles obtained in each example and comparative example were taken out after 48 hours from the start of storage in a freezer at -20 ° C., heated and thawed in a microwave oven until they became edible, and the thawed cooking The texture of the finished noodles was evaluated by 10 expert panelists (those who have been engaged in the task of evaluating the texture of noodles for 5 years or longer) according to the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2 below.
＜食感の評価基準＞
５点：ざらつきを感じることなく、非常に良好。
４点：ざらつきが少なく、良好。
３点：ざらつきは少なめであり、やや良好。
２点：ざらつきがあり、不良。
１点：ざらつきが強く、非常に不良。
<Evaluation criteria for texture>
5 points: Very good with no feeling of roughness.
4 points: Good with little roughness.
3 points: Slightly rough, slightly good.
2 points: Roughness is observed and is poor.
1 point: Strong roughness, very poor.
表２に示す通り、麺類に難消化性澱粉を含有させるとざらついた食感が強くなるが（比較例１）、各実施例のように、その麺線に油剤を付着させることで、ざらついた食感が効果的に抑制されることがわかる。一方で、比較例２及び３のように、難消化性澱粉を含有する麺線に油剤を内包させる方法は、ざらついた食感を抑制する効果に乏しい。 As shown in Table 2, when the noodles contain resistant starch, the texture becomes rough (Comparative Example 1). It can be seen that the texture is effectively suppressed. On the other hand, as in Comparative Examples 2 and 3, the method of encapsulating an oil agent in noodle strings containing resistant starch is poor in the effect of suppressing the rough texture.
Claims (6)
前記冷凍に先立ち、前記調理済み麺類の表面に、油脂及び油脂組成物からなる群から選択される１種以上の油剤を付着させる、調理済み冷凍麺類の製造方法であり、
前記調理済み麺類における前記油剤の付着量が、該調理済み麺類の１質量％以上であり、
前記油脂組成物が、油脂を２０質量％以上含有し、
前記麺類が、粉体原料と水との混合物であり、該粉体原料に前記難消化性澱粉類が５～５０質量％含まれる、方法。 A method for producing frozen cooked noodles, comprising the steps of cooking noodles containing resistant starch and freezing the cooked noodles,
A method for producing cooked frozen noodles, wherein, prior to the freezing, one or more oils selected from the group consisting of fats and oils and fat compositions are attached to the surface of the cooked noodles ,
The amount of the oil agent attached to the cooked noodles is 1% by mass or more of the cooked noodles,
The oil and fat composition contains 20% by mass or more of oil and fat,
The method, wherein the noodles are a mixture of a powder raw material and water, and the powder raw material contains 5 to 50% by mass of the resistant starch.
前記冷凍に先立ち、前記調理済麺類の表面に、油脂及び油脂組成物からなる群から選択される１種以上の油剤を付着させる、難消化性澱粉類を含有する調理済み冷凍麺類の食感改善方法。Improving the texture of cooked frozen noodles containing resistant starches, wherein one or more oil agents selected from the group consisting of fats and oils and fat compositions are attached to the surface of the cooked noodles prior to the freezing. Method.
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| JP2007174920A (en) | 2005-12-27 | 2007-07-12 | Ace Shokuhin Kk | Method for producing frozen noodle for microwave thawing/cooking |
| WO2009054100A1 (en) | 2007-10-26 | 2009-04-30 | Nisshin Foods Inc. | Frozen noodles, method of producing the frozen noodles and coating solution for preventing freezer burn |
| WO2013172117A1 (en) | 2012-05-15 | 2013-11-21 | 日清フーズ株式会社 | Frozen noodles and production method therefor |
| WO2013172118A1 (en) | 2012-05-15 | 2013-11-21 | 日清フーズ株式会社 | Production method for frozen noodles and composition for preventing freezer burn |
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| JP2007174920A (en) | 2005-12-27 | 2007-07-12 | Ace Shokuhin Kk | Method for producing frozen noodle for microwave thawing/cooking |
| WO2009054100A1 (en) | 2007-10-26 | 2009-04-30 | Nisshin Foods Inc. | Frozen noodles, method of producing the frozen noodles and coating solution for preventing freezer burn |
| WO2013172117A1 (en) | 2012-05-15 | 2013-11-21 | 日清フーズ株式会社 | Frozen noodles and production method therefor |
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