Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L23/00—Soups; Sauces; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

• the present invention relates to a method for producing stir-fried cooked noodles, and more specifically, to a method for easily producing stir-fried cooked noodles in which both the aroma of the stir-fried sauce and the mellow flavor of the sauce itself can be enjoyed at once.
• Noodles are usually boiled and eaten with sauce, soup or sauce.
• stir-fried noodles are also conventionally known, and examples thereof include yakisoba, which is stir-fried Chinese noodles with Worcester sauce, and Napolitan spaghetti, which is spaghetti stir-fried with ketchup sauce and tomato sauce.
• yakisoba which is stir-fried Chinese noodles with Worcester sauce
• Napolitan spaghetti which is spaghetti stir-fried with ketchup sauce and tomato sauce.
• Patent Document 1 describes a method for producing a sota taper, in which boiled pasta is sautéed, and then the sauce is placed on the pasta and frozen.
• Patent Document 2 describes a method for producing stir-fried noodles with sauce, in which boiled noodles are stir-fried, mixed with sauce, and then vacuum-cooled.
• a method of providing stir-fried cooked noodles in which both the aroma of the stir-fried sauce and the mellow flavor of the sauce itself can be enjoyed at the same time.
• An object of the present invention is to easily produce noodles having the original mellow flavor of the sauce and the fragrant flavor of the stir-fried noodles, the chewy texture of the stir-fried noodles, and the good texture of the sauce and the noodles.
• the purpose is to provide a method that can be manufactured.
• the present invention is a method for producing noodles in which pregelatinized noodles are fried and cooked.
• the pregelatinized noodles (hereinafter, may be simply referred to as “pregelatinized noodles”) are fried and cooked together with the sauce A.
• the noodles used in the step (1) are not particularly limited as long as they are usually edible noodles, and any noodles can be used. Examples include pasta such as spaghetti and macaroni, Chinese soba, udon, soba, rice noodles and the like. Among these, the type of noodles that are fried and eaten is preferable, and examples of the final type of fried and cooked noodles include Napolitan spaghetti, peperoncino spaghetti, yakisoba, yaki udon, and yaki beef.
• the raw material and manufacturing method of the noodles used in the step (1) are not particularly limited, and any noodle may be produced as a noodle by using wheat flour, buckwheat flour, rice flour, starch or the like as the raw material flour.
• the produced noodles may be subjected to the pregelatinization treatment as they are (raw noodles as they are), or may be subjected to the pregelatinization treatment after the aging treatment.
• the aging treatment a method for improving the flavor of noodles, which has been conventionally performed, can be appropriately selected and performed, and examples thereof include a drying treatment and a heat treatment without adding water.
• commercially available uncooked noodles such as dried noodles and raw noodles may be used.
• step (1) such noodles are subjected to pregelatinization treatment before use.
• pregelatinization treatment ordinary boiling or steaming cooking may be performed.
• the starch contained in the noodles may be subjected to the pregelatinization treatment until it is heated in the presence of water and gelatinized by 50% by mass or more.
• the noodles since the noodles are also heated by the subsequent stir-fry cooking, it is not always necessary to carry out the pregelatinization treatment until all the starch contained in the noodles is pregelatinized.
• the starch is heated even after pregelatinization, the starch granules may collapse and the texture of the noodles may deteriorate.
• the starch contained in the noodles is preferably pregelatinized to a maximum of 80% by mass.
• step (1) the noodles thus pregelatinized are fried and cooked together with sauce A.
• This step is mainly carried out to impart aroma and flavor due to the Maillard reaction product.
• Stir-fry can be done by the usual method. Put a small amount of oil and fat in a cooking utensil such as a heated frying pan or wok, heat it sufficiently, add pregelatinized noodles and sauce A, and mix evenly throughout. Stir-fry and cook while stirring.
• the heating temperature of the stir-fry cooking is, for example, 130 to 180 ° C.
• the amount of fat and oil added is, for example, 1 to 15 parts by mass with respect to 100 parts by mass of the pregelatinized noodles immediately before being applied to the step (1).
• the time for stir-frying depends on the amount of pregelatinized noodles to be cooked, the amount of sauce A to be added, and the like, but is, for example, 1 to 10 minutes.
• the sauce A used in the step (1) has a liquid or paste-like property.
• the sauce A can be selected according to the desired type of fried and cooked noodles, and specific examples thereof include white sauces such as cream sauce and carbonara sauce, and tomato sauces such as meat sauce, napolitan sauce and arabita sauce. , Nakano sauce, brown sauce such as tonkatsu sauce, curry sauce, ra oil soup and the like can be exemplified.
• the sauce A may contain solid ingredients, but considering the possibility of affecting the deterioration due to heating and the mixing of the sauce A and the noodles, the solid ingredients may be contained at all or almost not contained. preferable.
• the solid ingredients referred to here refer to ingredients with a maximum delivery length of approximately 5 mm or more, and the types include meat, fish, vegetables, root vegetables, mushrooms, and other stir-fried cooked noodles. Examples are those commonly used.
• the amount of the sauce A used in the step (1) is preferably 5 to 50 parts by mass, and more preferably 10 to 45 parts by mass with respect to 100 parts by mass of the pregelatinized noodles immediately before being applied to the step (1). Is. If it is less than 5 parts by mass, the flavor of the aroma may be unsatisfactory, and if it exceeds 50 parts by mass, the sauce tends to harden on the surface of the noodles and the texture of the noodles tends to be hard and sticky.
• the sauce A may be added from the beginning of the stir-fry cooking, or the pregelatinized noodles may be stir-fried at the beginning, and the sauce A may be added in the middle of the stir-fry cooking.
• the noodles and a cooking utensil such as a frying pan or a wok (that is, a stir-fry cooking utensil) come into direct contact with each other through a thin film of stir-fry oil, and the contact portion. Is heated and has a firm texture.
• the sauce A layer is interposed between the noodles and the cooking utensil, and as a result, the sauce A is heated more strongly than the noodles.
• the water content of A is volatilized and concentrated, giving the sauce a sticky hardness.
• the sauce A will be fried for a longer period of time, resulting in more charring and Maillard reaction of the sauce A. This adjustment may be appropriately performed according to the desired flavor and texture.
• step (2) the noodles after stir-fry are used in step (2).
• step (2) the heating of the stir-fry cooking is stopped, the sauce B is added, and the noodles are mixed.
• the sauce A and the noodles were mixed while being heated, but in the step (2), the sauce B and the noodles were mixed without heating.
• This step is mainly performed to impart the original mellow flavor of the sauce to the noodles.
• the noodles mixed with the sauce A after the completion of the step (1) may be mixed with the sauce B as it is in the cooking utensil used in the step (1) with the heating stopped, and once in another container. After being taken out, it may be mixed with sauce B in the container.
• the noodles are held in the cooking utensil used in the step (1). It is preferable to stop the heating while keeping the noodles and add the sauce B in the residual heat of the cooking utensil and mix it with the noodles because the sauce B is further layered on the sauce A on the surface of the noodles.
• the sauce B used in the step (2) may be the same as or different from the sauce A used in the step (1), but from the viewpoint of improving the sense of unity of the flavor, the sauce is of the same type. It is preferable, and it is more preferable that the sources are the same. That is, the sauce B has a liquid or paste-like property, and is a white sauce such as cream sauce and carbonara sauce, a tomato sauce such as meat sauce, napolitan sauce and arabita sauce, and brown sauce such as medium-concentrated sauce and tonkatsu sauce. It can be used by appropriately selecting from a system sauce, curry sauce, ra oil soup, and the like.
• the sauce B may contain solid ingredients, but considering the possibility of affecting the deterioration due to heating and the mixing of the sauce B and the noodles, the solid ingredients may be contained at all or almost not contained. preferable.
• the solid ingredient referred to here is as described in the step (1).
• the amount of sauce B is preferably 5 to 50 parts by mass, and more preferably 10 to 45 parts by mass with respect to 100 parts by mass of the pregelatinized noodles immediately before being applied to the step (1). If it is less than 5 parts by mass, the sense of unity between the sauce A and the sauce B may be unsatisfactory, and if it exceeds 50 parts by mass, the texture of the noodles tends to be sticky.
• the noodles mixed with the sauce B are subjected to the step (3).
• the sauce C is further added and placed on the noodles.
• the steps (1) and (2) are mainly aimed at improving the flavor of the sauce integrated with the noodles, but the main step (3) is to place the sauce C on the noodles in the form of noodle masses. So, make unevenness of the sauce in the cooked noodles when eating, add the strength of the flavor with sauce C, prevent the flavor from becoming monotonous when eating, and enhance the sense of unity of the cooked noodles as a whole. The purpose.
• the cooked noodles of the present invention are stored by freezing or the like, the water content in the sauce tends to shift to the noodles at the place where the sauce C and the noodles come into contact with each other, and the texture of the noodles tends to deteriorate. By partially making the noodles in contact with each other, such deterioration of texture can be prevented.
• the noodles mixed with the sauce B after the completion of the step (2) are the cooking utensils used at the time of mixing in the step (2) (that is, the cooking utensils used in the step (1), or the noodles from the cooking utensils.
• the sauce C may be placed as it is in another container (taken out and transferred), or the sauce C may be placed after being taken out in another container.
• shaking or stirring the noodles on which the sauce C is placed should be avoided as much as possible because the sauce C may move below the noodles. There is a need.
• step (3) it is preferable to carry out the step (3) in a container different from the cooking utensil used at the time of mixing in the step (2), and more specifically, from the cooking utensil used at the time of mixing in the step (2). It is preferable to transfer the noodles to a container for eating or a container for storage, make the noodles into a mass of noodles in the container, and place the sauce C on the noodles.
• the sauce C used in the step (3) may be the same as or different from the sauce A used in the step (1) and / or the sauce B used in the step (2), but it improves the sense of unity of the flavor.
• the source is the same as the source A and the source B, and more preferably the same source as the source A and the source B.
• the sauce C has a liquid or paste-like property, and is a white sauce such as cream sauce or carbonara sauce, a tomato sauce such as meat sauce, napolitan sauce, or arabita sauce, a medium-concentrated sauce, or brown sauce such as tonkatsu sauce. It can be used by appropriately selecting from a system sauce, curry sauce, ra oil soup, and the like.
• the sauce C may or may not contain solid ingredients.
• the solid ingredient referred to here is as described in the step (1).
• the amount of sauce C is preferably 5 to 50 parts by mass, and more preferably 10 to 40 parts by mass with respect to 100 parts by mass of the pregelatinized noodles immediately before being applied to the step (1). If it is less than 5 parts by mass, the sense of unity of the whole cooked noodles may be unsatisfactory, and if it exceeds 50 parts by mass, the sauce C becomes sticky and the texture of the noodles becomes difficult to feel. The sense of unity of the noodles as a whole tends to decrease.
• a step of adding 1 to 10 parts by mass of a mixture of fats and oils and a thickener to 100 parts by mass of pregelatinized noodles and frying and cooking is performed. This is preferable because it is possible to prevent the noodles from adhering to each other during the step (1) and causing the problem that the sauce A does not spread throughout the pregelatinized noodles.
• the fats and oils permeate the noodles to give an oily texture, but if the fats and oils are used together with the thickener, the oils and fats can be prevented from soaking into the noodles.
• the mixture does not contain water.
• the fat and oil and the thickener may be mixed, for example, in a mass ratio of 100: 0.1 to 100: 5, and the amount of the mixture used is 100 parts by mass of the pregelatinized noodles before being applied to the step (1). , More preferably 2 to 8 parts by mass.
• the fats and oils those used for food can be used without particular limitation, and salad oil, cottonseed oil, peanut oil and the like can be exemplified.
• the thickener those used for food can be used without particular limitation, and examples thereof include gums such as xanthan gum and locust bean gum, and thickening polysaccharides.
• stir-fried cooked noodles can be produced by performing step (1), (2) and (3), and if necessary, step (0) before step (1).
• the obtained stir-fried cooked noodles can be eaten as they are, and if necessary, the solid ingredients as described above may be topped after the step (3).
• the stir-fried 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 cryopreserved to obtain stir-fried cooked noodles for preservation.
• a heating means such as a microwave oven by a conventional method
• noodles having a fragrant flavor and texture as if they were freshly stir-fried cooked noodles can be easily obtained. ..
• Refrigeration or freezing can be performed by adopting the refrigeration treatment or freezing treatment that is usually performed on stir-fried cooked noodles.
• the stir-fried cooked noodles obtained by the method of the present invention are pre-cooled by wind cooling, vacuum cooling or the like, if necessary, and then refrigerated or frozen.
• the sources used in the following examples are as follows. In the following, the source viscosity was measured using a B-type viscometer at a product temperature of 25 ° C. and a rotation speed of 3 to 13 rpm.
• -Napolitan sauce X 200 g of tomato puree, 200 g of ketchup, 50 g of Worcestershire sauce, and 50 g of milk were added to a pot, simmered until the sauce viscosity became about 1000 mPa ⁇ s, and tasted with salt.
• -Napolitan sauce Y Manufactured in the same manner as Napolitan sauce X, but boiled down to a viscosity of about 5000 mPa ⁇ s.
• -Nakano sauce A commercially available Nakano sauce was used. The viscosity was about 1200 mPa ⁇ s.
• -Thick sauce Commercially available pork cutlet sauce was used. The viscosity was about 4400 mPa ⁇ s.
• Example 1 Commercially available dried spaghetti (manufactured by Nisshin Foods Inc.) was boiled in boiling water for about 10 minutes so that the yield was 250% to produce boiled spaghetti. Boiled spaghetti was removed from the hot water and drained, and 200 g was set aside. About 65% by mass of the starch contained in this boiled spaghetti was pregelatinized. Step (1): While heating the wok to about 170 ° C. with a wok, add 15 g of olive oil to the pan and turn it over the entire pan, add 200 g of the spaghetti, and add 60 g of Napolitan sauce as sauce A. Stir and cook for 4 minutes so that the sauce adheres to the whole spaghetti.
• Step (2) After removing the wok from the heat and stopping the heating, 60 g of Napolitan sauce X as sauce B was added to the pan, and the sauce was stirred in the residual heat of the pan so that the sauce adhered to the whole spaghetti.
• Step (3) Spaghetti was placed in a heat-resistant container of 10 cm ⁇ 14 cm at room temperature, and 60 g of Napolitan sauce Y was placed on it as sauce C. Napolitan spaghetti was produced as described above.
• Example 2 In Example 1, as step (0) before step (1), a mixture of 14.5 g of olive oil and 0.5 g of xanthan gum was sprinkled on 200 g of boiled spaghetti and adhered to the whole, and while heating with the fire of a stove, a Chinese pan. In the same manner as in Example 1, Example 2 was carried out in the same manner as in Example 1 except that olive oil was not added and 60 g of Napolitan sauce X was added as sauce A and fried for 3 minutes. Manufactured Napolitan spaghetti.
• Example 3 In Example 1, as step (0) before step (1), a mixture of 2 g of water, 12.5 g of olive oil and 0.5 g of xanthan gum was sprinkled on 200 g of boiled spaghetti to adhere to the whole, and while heating with the fire of a stove. , A step of frying in a wok for 1 minute, followed by step (1), in the same manner as in Example 1 except that olive oil was not added and 60 g of Napolitan sauce X was added as sauce A and stir-fried for 3 minutes. 3 Neapolitan spaghetti was produced.
• Comparative Example 1 Napolitan spaghetti was produced.
• Example 2 Except that in Example 1, only spaghetti was fried without adding Napolitan sauce X as sauce A in step (1), 120 g of Napolitan sauce X was used as sauce B in step (2), and then step (3) was performed.
• the Napolitan spaghetti of Comparative Example 2 was produced in the same manner as in Example 1.
• Example 3 Comparison was carried out in the same manner as in Example 1 except that the spaghetti fried with 120 g of Napolitan sauce X as the sauce A in the step (1) without performing the step (2) in the first embodiment was directly applied to the step (3).
• the Napolitan spaghetti of Example 3 was produced.
• step (3) was not performed in Example 1
• step (1) was performed using 90 g of Napolitan sauce X as sauce A
• step (2) 90 g of Napolitan sauce Y was used as sauce B and served in a container.
• the Napolitan spaghetti of Comparative Example 4 was produced in the same manner as in Example 1.
• Comparative Example 5 Comparison was carried out in the same manner as in Example 1 except that step (2) and step (3) were not performed in Example 1 and only step (1) was used as the source A and served in a container using 180 g of Napolitan sauce. The Napolitan spaghetti of Example 5 was produced. In addition, Comparative Example 5 assumes a normal Neapolitan spaghetti that is fried and cooked with a sauce.
• Test Example 1 Ten trained professional panelists ate the Neapolitan spaghetti of Examples 1 to 3 and Comparative Examples 1 to 5, and the sauce flavor and spaghetti texture were evaluated according to the following evaluation criteria.
• the evaluation points of the flavor and texture immediately after the production of the Napolitan spaghetti of Comparative Example 5 assuming the normal Napolitan spaghetti to be fried and cooked with the sauce were set to 3 points each.
• the Neapolitan spaghetti of Examples 1 to 3 and Comparative Examples 1 to 5 were placed in a polyethylene bag together with the container and stored frozen at ⁇ 80 ° C. After 1 week, it was taken out from the freezer and reheated in a microwave oven at 500 W for 6 minutes, and the sauce flavor and spaghetti texture were similarly evaluated according to the following evaluation criteria.
• Table 1 The above evaluation results are shown in Table 1 as the average value of the evaluation points of 10 panelists.
• Example 1 Napolitan spaghetti was produced in the same manner as in Example 1 except that the amount of sauce used in step (1) was changed as shown in Table 2. This was evaluated in the same manner as in Test Example 1. The results are shown in Table 2. The results of Example 1 are reprinted in Table 2 for reference.
• Example 10 Napolitan spaghetti was produced in the same manner as in Example 1 except that the amount of sauce used in step (2) was changed as shown in Table 3. This was evaluated in the same manner as in Test Example 1. The results are shown in Table 3. The results of Example 1 are reprinted in Table 3 for reference.
• Example 16 Napolitan spaghetti was produced in the same manner as in Example 1 except that the amount of sauce used in step (2) was changed as shown in Table 4. This was evaluated in the same manner as in Test Example 1. The results are shown in Table 4. The results of Example 1 are reprinted in Table 4 for reference.
• Example 22 In Example 1, except that the spaghetti after the completion of step (1) was placed in a heat-resistant container of 10 cm ⁇ 14 cm, step (2) was performed in this container, and then step (3) was performed. Napolitan spaghetti was produced in the same manner as above. In Example 1 in which the step (2) was carried out in a wok having residual heat and Example 22 in which the step (2) was carried out in a container at room temperature, Example 1 had the flavor and fragrant aroma of the sauce immediately after production. The sense of unity was even higher and preferable.
• Example 23 In Example 1, a sauce napolitan spaghetti was produced in the same manner as in Example 1 except that 60 g of medium-concentrated sauce was used as the sauce A used in the step (1). This spaghetti had the sweet and burnt flavors of the medium-concentrated sauce, and they matched well with the sour flavor of the Napolitan sauce and were very tasty.
• Example 24 A commercially available steamed Chinese soba was prepared. In addition, 80% by mass of the starch contained in this steamed Chinese buckwheat noodles was pregelatinized. Step (1): While heating the wok on the stove to about 170 ° C., 15 g of salad oil was added to the pan and the pan was sprinkled, and 150 g of chopped cabbage was added and fried until the whole was cooked. 200 g of the steamed Chinese soba was added thereto, and 60 g of a medium-concentrated sauce was further added as sauce A, and the sauce was fried and cooked for 4 minutes so that the sauce adhered to the whole soba while stirring well.
• Step (2) After removing the wok from the heat and stopping the heating, 60 g of medium-concentrated sauce was added to the pan as sauce B and stirred so that the sauce adhered to the whole buckwheat in the residual heat of the pan.
• the yakisoba produced as described above has the original mellow flavor of the sauce and the fragrant flavor of the stir-fried noodles, has the chewy texture of the stir-fried noodles, and has a good texture in which the sauce and noodles are integrated. Was there.

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• 2020
  • 2020-08-05 WO PCT/JP2020/029949 patent/WO2021025047A1/ja not_active Ceased
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