WO2022210816A1 - Method for producing frozen stir-fried pasta - Google Patents

Method for producing frozen stir-fried pasta Download PDF

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Publication number
WO2022210816A1
WO2022210816A1 PCT/JP2022/015764 JP2022015764W WO2022210816A1 WO 2022210816 A1 WO2022210816 A1 WO 2022210816A1 JP 2022015764 W JP2022015764 W JP 2022015764W WO 2022210816 A1 WO2022210816 A1 WO 2022210816A1
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Prior art keywords
pasta
stir
fried
frozen
sauce
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PCT/JP2022/015764
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French (fr)
Japanese (ja)
Inventor
晃正 谷野
基臣 鈴木
武紀 渡辺
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株式会社日清製粉ウェルナ
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Priority to JP2023511449A priority Critical patent/JPWO2022210816A1/ja
Publication of WO2022210816A1 publication Critical patent/WO2022210816A1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • A23L7/113—Parboiled or instant pasta

Definitions

  • the present invention relates to frozen fried pasta obtained by freezing fried pasta together with sauce.
  • Noodles such as pasta are relatively popular foods, but they require a lot of hot water for cooking, and it takes a lot of time to make them edible. Therefore, frozen noodles obtained by freezing cooked noodles are widely used. Frozen noodles are popular because they can be easily eaten simply by heating them with a heating cooker such as a microwave oven. On the other hand, with frozen noodles, water may evaporate from the surface of the noodles during frozen storage, causing so-called "freezer burn", a phenomenon in which the noodles lose their original color and become whitish.
  • Frozen noodles that have been burnt by freezer not only have an inferior appearance due to discoloration, but even if they are heated in a microwave oven, the freezer-burned portion will have a hard texture, so that the taste and texture will be inferior, and the commercial value will be significantly reduced. It will be In recent years, high-power microwave ovens with an output of 1000 W or more have become popular, and when frozen noodles are heated with a high-power microwave oven, not only the freezer-burned part but also the non-freezer-burned part will be burnt. There were cases where it occurred and was not suitable for eating.
  • stir-fried pasta which is obtained by frying (sautéing) pasta such as spaghetti and macaroni
  • Some stir-fried pastas are also distributed as frozen foods, and such frozen stir-fried pastas can be conveniently eaten by heating in a microwave oven.
  • Frozen stir-fried pasta includes pasta with sauce, which is a combination of pasta and sauce.
  • sauce is a combination of pasta and sauce.
  • a method for producing frozen fried pasta with sauce it is common to have a step of mixing boiled pasta and sauce, frying and cooking, and then freezing.
  • the frozen stir-fried pasta with sauce produced by such a method is unfavorable because the pasta absorbs water in the sauce during the freezing step or subsequent frozen storage, resulting in a dry texture of the pasta after thawing. There is a problem that it is easy to become a thing.
  • Patent Documents 1 and 2 describe techniques that can solve the above-mentioned problems peculiar to frozen fried pasta with sauce.
  • the technique described in Patent Document 1 is mainly characterized by adopting a process of sautéing boiled pasta, adding sauce to the obtained sauteed pasta, and freezing in a method for producing frozen sauteed pasta with sauce.
  • the technique described in Patent Document 2 is a method for producing fried noodles with frozen sauce, which includes a step of frying boiled noodles to obtain fried noodles, a step of mixing the fried noodles with sauce, and a step of cooling the fried noodles with sauce in a vacuum and then freezing the noodles.
  • the main feature is the adoption of
  • Patent Document 3 as an improved technique for heating and cooking noodle dishes that are not integrated with the sauce, such as yakisoba, gelatinized noodles are heated for a short time by directly blowing high-temperature hot air to stir-fry them. It is described that the noodles are finished in a baked color. Patent Document 3 does not specifically describe technical matters related to frozen noodles.
  • Patent Documents 1 to 3 can be expected to have a certain effect in improving the flavor of fried pasta, there is still room for improvement, and the effect of preventing scorching when heated in a high-power microwave oven was particularly limited.
  • An object of the present invention is to provide frozen stir-fried pasta that is resistant to freezer burn and that is resistant to scorching even when heated using a high-power microwave oven.
  • the inventor of the present invention found that when the frozen stir-fried pasta, which has been frozen together with the sauce, is heated in a microwave oven, part of the pasta tends to be over-fried and burnt.
  • frozen stir-fried pasta is heated using a high-output microwave oven with an output of 1000 W or more, which has been widely used in recent years, the pasta is likely to be strongly scorched and rendered inedible.
  • Frozen stir-fried pasta with a high-power microwave has not yet been provided.
  • the present invention has been made based on the above findings, and includes a step of frying and cooking gelatinized pasta with oil to prepare fried pasta having a water content of 59.0 to 64.0% by mass; A method for producing frozen stir-fried pasta, comprising a step of mixing and freezing with a sauce.
  • a method for producing frozen stir-fried pasta comprises a step of stir-frying gelatinized pasta (hereinafter also referred to as “gelatinized pasta”) with oil to obtain stir-fried pasta (frying step), It has a step of mixing (mixing step) and a step of freezing the mixture (stir-fried pasta with sauce) (freezing step).
  • the method for producing frozen stir-fried pasta of the present invention may include a step of producing pregelatinized pasta before the stir-frying step.
  • the production process of the gelatinized pasta includes, for example, a process of preparing dough, forming the dough into a predetermined shape to obtain pasta, and cooking the pasta.
  • the type of pasta used as a raw material for the gelatinized pasta used in the present invention is not particularly limited, and examples thereof include long noodle-string-shaped pasta and short pasta such as macaroni and penne.
  • the method for producing pasta is not particularly limited, and conventionally known methods can be used.
  • a typical method for producing pasta is to prepare a dough by mixing a powder raw material containing cereal flour with a liquid raw material such as water, and then mold the dough into a predetermined shape such as a noodle strip shape according to a conventional method. including the step of The pasta obtained through such steps is fresh pasta that has not been dried.
  • fresh pasta may be gelatinized to obtain gelatinized pasta, or fresh pasta may be dried to obtain dry pasta, and the dried pasta may be heat-cooked to obtain gelatinized pasta.
  • the method of forming the dough is not particularly limited, and for example, it may be an extrusion molding method in which the dough is extruded at high pressure from an extrusion nozzle of a predetermined shape, or the dough is extruded into a noodle strip shape at high pressure to obtain a noodle strip, and the noodle strip is obtained. may be rolled with a roller or the like and further cut out with a cutting blade.
  • the cereal flour contained in the powder raw material includes cereal flour and starch, and in the present invention, one of these can be used alone or two or more of them can be used in combination.
  • grain flour examples include wheat flour, rice flour, barley flour, rye flour, etc.
  • wheat flour examples include strong flour, semi-strong flour, all-purpose flour, weak flour, whole wheat flour, durum flour (including durum semolina and durum wheat flour), and the like. be done.
  • unprocessed starch such as potato starch, corn starch, waxy corn starch, rice starch, wheat starch; one type of processing treatment such as cross-linking, phosphorylation, acetylation, etherification, oxidation, and alpha conversion of unprocessed starch. Modified starch obtained as above can be exemplified.
  • the powder raw material may contain, if necessary, various raw materials that can be used in the production of noodles, such as sugars, oils and fats, pigments, and seasonings, in addition to grain flour.
  • the method of gelatinizing pasta is not particularly limited, and conventionally known methods can be used. Heat cooking method below.
  • the gelatinization treatment of pasta is such that the water content of the resulting gelatinized pasta (water content of the gelatinized pasta before stir-frying) is preferably 62.0 to 65.0% by mass, more preferably 62.5 to 62.5% by mass. It is good to carry out so that it may become 64.5 mass %. This makes it easy to adjust the water content of the sautéed pasta to a specific range described below in the sautéed cooking of the gelatinized pasta that is subsequently performed.
  • the term "moisture content” refers to drying the sample at 105 ° C. to a constant weight according to the absolute dry method, taking the difference in weight before and after drying as the moisture mass, and the moisture mass in the mass of the sample before drying. is expressed as a percentage.
  • the gelatinized pasta liquid may be applied to the surface of the gelatinized pasta.
  • the liquid to be adhered to the gelatinized pasta can be prepared, for example, by appropriately combining oils and fats, water, thickeners, salts and the like.
  • the oil contained in the liquid attached to the gelatinized pasta prior to frying is not included in the oil used for frying.
  • the method of attaching the liquid to the surface of the pregelatinized pasta is not particularly limited, and examples thereof include a method of spraying the liquid onto the pregelatinized pasta and a method of immersing the pregelatinized pasta in the liquid. It is preferable that the liquid is uniformly adhered to the entire surface of the pregelatinized pasta, and from the viewpoint of ensuring this, the product temperature of the liquid and the pregelatinized pasta to which it is adhered should be in the range of 20 to 60°C. is preferred.
  • the amount of the liquid attached to the pregelatinized pasta is preferably 2 to 10 parts by mass, more preferably 4 to 8 parts by mass, based on the wet weight of 100 parts by mass of the pregelatinized pasta.
  • wet weight refers to the weight of the object (liquid) in a non-frozen and non-dried state (edible state).
  • the pregelatinized pasta is stir-fried with oil to obtain the stir-fried pasta.
  • Stir-frying (sautéing) is a cooking method in which cooking utensils such as heated iron plates and frying pans are used, and ingredients are heated mainly by utilizing heat conduction from the cooking utensils.
  • pregelatinized pasta is given the flavor of fats and oils, a fragrant burnt smell, and the like, and it is expected that leakage of umami components and the like of pregelatinized pasta can be prevented.
  • As fats and oils used for stir-frying for example, corn oil, cottonseed oil, soybean oil, olive oil, and the like, which can be used for stir-frying, can be used without particular limitation. can be used in combination.
  • the amount of fat used for stir-frying is preferably 5 to 20 parts by mass, more preferably 8 to 16 parts by mass, based on 100 parts by mass of the gelatinized pasta.
  • the stir-fried pasta having a water content of 59.0 to 64.0% by mass, preferably 59.5 to 63.5% by mass, more preferably 60.0 to 63.0% by mass.
  • Characterized in terms of preparation the present invention is characterized in that the pregelatinized pasta is sautéed and cooked so that the water content of the pregelatinized pasta falls within the specified range.
  • freezer burn is less likely to occur, even when heating is performed using a high-power microwave oven, and frozen stir-fried pasta with excellent texture can be obtained.
  • the water content of the stir-fried pasta can be adjusted by appropriately adjusting the water content of the gelatinized pasta before stir-frying, the stir-frying method, and the like.
  • the stir-frying step it is preferable to stir-fry the gelatinized pasta using a mixture of fat and thickener.
  • a mixture of fat and thickener Any thickening agent that can be used in food preparation can be used without particular limitation. Acid, pectin, alginic acid, cellulose, and methylcellulose can be mentioned, and one of these can be used alone or two or more of them can be used in combination.
  • the content of the thickener in the mixture of fat and thickener is preferably 0.05 to 1% by mass, more preferably 0.1 to 0.5% by mass, based on the total mass of the mixture. .
  • the pregelatinized pasta can be stir-fried according to a conventional method. For example, oil is poured onto a heated iron plate, and when the oil is warmed, the pregelatinized pasta is added, and while the pregelatinized pasta is loosened, it is fried so that the entire surface of the pregelatinized pasta is heated as evenly as possible.
  • the stir-frying conditions are not particularly limited, and may be appropriately adjusted according to the type of gelatinized pasta, the heating capacity of cooking utensils, etc. so that the water content of the stir-fried pasta is within the specified range.
  • the frying temperature (the temperature of the pasta during frying) is preferably 120 to 230°C, more preferably 130 to 210°C, and the frying time (the time to maintain the frying temperature) is preferably 30 seconds to 8 seconds. minutes, more preferably 45 seconds to 6 minutes.
  • the stir-fried pasta is removed from the cooking utensil, and if necessary, the stir-fried pasta is cooled before being subjected to the next step.
  • the stir-fried pasta obtained in the stir-frying step and the sauce are mixed.
  • the mixing method and the form of the mixture are not particularly limited. It can be in any form.
  • the mixing method may be, for example, a method of separating the fried pasta into a container such as a tray and then pouring sauce over part or all of the fried pasta, or a method of pouring sauce over the fried pasta and stirring.
  • a method of throwing fried pasta inside may also be used.
  • the sauce used in the present invention is a liquid, semi-solid, or pasty food that is fluid at normal temperature and pressure, and can be appropriately selected according to the type of pasta to be used.
  • the ingredients contained in the sauce are not particularly limited, and examples include seasonings such as salt, spices, sweeteners, and sodium glutamate; animal and plant extracts; dairy products such as milk, fresh cream, butter, and cheese; starch syrup, dextrin, reduced dextrin, Sugars such as cyclodextrin, sorbitol, and trehalose; eggs such as egg yolk and egg white; organic acids such as vinegar and citric acid or salts thereof; antioxidants such as ascorbic acid or salts thereof and vitamin E; Thickeners, coloring agents, preservatives 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, depending on the type of sauce and the like.
  • the sauce may contain ingredients that do not have fluidity at normal temperature and pressure, such as solid ingredients, and vegetables, mushrooms, meat, seafood, etc. can be used as ingredients.
  • the type of sauce is not particularly limited in the present invention, and examples include meat sauce, Neapolitan sauce, arrabbiata sauce, tomato sauce, carbonara sauce, cheese sauce, cream sauce, white sauce, oil sauce, brown sauce, curry sauce, Worcestershire sauce, and white sauce. is mentioned.
  • the amount of the sauce to be mixed with the fried pasta is not particularly limited, but from the viewpoint of further improving the texture, etc., it is preferably 50 to 300 parts by mass on a wet weight basis with respect to 100 parts by mass of the fried pasta. , more preferably 70 to 200 parts by mass.
  • the mixture of the fried pasta and the sauce obtained in the mixing step is frozen.
  • the method of freezing the stir-fried pasta with sauce is not particularly limited, and any freezing method that is commonly used for this type of noodles can be employed. Examples include rapid freezing and slow freezing. Rapid freezing is particularly preferred.
  • Stir-fried pasta with sauce may be frozen by quick freezing once and then stored under normal frozen storage conditions. You can also save. Stir-fried pasta with sauce may be placed in a container and frozen together with the container, which can be expected to prevent freezer burn and facilitate thawing using a heating cooker such as a microwave oven.
  • a predetermined amount of sautéed pasta with sauce for example, can be divided into individual portions and put into a container, and then the whole container can be frozen. Further, for example, the fried pasta with sauce can be divided into a predetermined amount, for example, for each person, frozen, and then stored in a container.
  • the frozen fried pasta produced by the production method of the present invention becomes edible by thawing.
  • the method of thawing the frozen fried pasta is not particularly limited, and may be natural thawing or slow thawing, but thawing accompanied by heating (rapid thawing) is simple.
  • Frozen stir-fried pasta produced by the production method of the present invention is less likely to burn even when heated, so rapid thawing can be performed safely. Rapid thawing includes microwave heating, boiling, steam heating, oven heating, and the like.
  • the microwave oven a general microwave oven with an output of 500 to 600 W may be used, or a microwave oven with a higher output of 1000 to 1800 W may be used.
  • the frozen stir-fried pasta produced by the production method of the present invention is resistant not only to freezer burn, but also to scorching that is a concern when heated in a microwave oven, so it can be heated in a microwave oven with an output of 1000 W or more that can be heated in a short time. can be eaten after
  • Examples 1 to 18, Comparative Examples 1 to 4 Commercially available dried spaghetti (manufactured by Nisshin Foods Co., Ltd.) is placed in a pot filled with a large amount of hot water and boiled for a certain period of time so that the boiling yield is within the specified range.
  • Pregelatinized spaghetti pregelatinized pasta having a 1.8 mm noodle strip shape and a water content within a predetermined range was prepared.
  • Put 10 g of fat (olive oil) or fat composition per 100 g of pregelatinized spaghetti in a separate pan heat the pan with an IH cooker, and heat the oil or fat composition to a predetermined temperature. Then, the gelatinized spaghetti was added to the pot and cooked while being stirred to obtain stir-fried spaghetti.
  • stir-fried spaghetti a portion of the stir-fried spaghetti was taken and subjected to measurement of the water content, and one serving (200 g) of the stir-fried spaghetti was placed on a tray, and solids were removed from a commercially available tomato sauce (manufactured by Nisshin Foods Co., Ltd.). 100 g of the removed spaghetti was added and mixed well to allow the tomato sauce to adhere to the entire stir-fried spaghetti.
  • the stir-fried spaghetti with sauce thus obtained was rapidly frozen in a freezer with an internal temperature of -20°C to produce the desired frozen stir-fried spaghetti (frozen stir-fried pasta).
  • Tables 1 to 3 show the boiling yield when preparing the gelatinized pasta, the frying conditions of the gelatinized pasta (frying temperature, frying time), the water content of the gelatinized pasta before and after frying, and the composition of the oil and fat composition (Table 3). only).
  • a frozen stir-fried pasta was produced by mixing the gelatinized pasta with the sauce without stir-frying and cooking the mixture (un-fried pasta with sauce). Specifically, commercially available dry spaghetti (manufactured by Nisshin Foods Co., Ltd.) was placed in a pot filled with a large amount of hot water, boiled for a certain period of time so that the boiling yield was 254% by mass, and then placed in a strainer to add moisture. was sufficiently cut to prepare pregelatinized spaghetti (pregelatinized pasta) having a noodle string shape with a diameter of 1.8 mm and a water content of 64.6% by mass.
  • pregelatinized spaghetti pregelatinized pasta having a noodle string shape with a diameter of 1.8 mm and a water content of 64.6% by mass.
  • boiling yield refers to the ratio of the mass of the object (pregelatinized spaghetti) after boiling to the mass of the raw material excluding the water (kneading water) of the object (dry spaghetti) before boiling and cooking. (percentage). For example, pregelatinized spaghetti boiled to a boiling yield of 200% by mass is boiled spaghetti that has been boiled so as to absorb water up to twice the mass of the raw material excluding water added before boiling.
  • the fried frozen spaghetti was placed on a heat-resistant plate and heated in a microwave oven with an output of 1500 W for 2 minutes and 30 seconds while lightly covering the top surface with a wrap film. After the heating was completed, the state of charring of the spaghetti and the texture at the time of eating were evaluated by the following methods. All of the above evaluations were performed by a trained panel on 10 samples for each type of frozen fried spaghetti to be evaluated, and the arithmetic mean of the evaluation scores of the 10 samples was used as the evaluation score for the evaluation. . The results are shown in Tables 1-3.
  • the top surface of the frozen stir-fried spaghetti (frozen noodle mass) to be evaluated is imaged, the captured color image data is input to a computer, and the total area of the frozen noodle mass (the area of the top surface of the frozen noodle mass) in the image data is calculated.
  • the calculated area value is the diameter of the noodle string-shaped spaghetti constituting the frozen noodle block (refers to the diameter of the boiled spaghetti obtained by boiling and cooking the spaghetti according to the regulations; in the above examples and comparative examples, 1. 8 mm) to calculate the "spaghetti top view total length".
  • the maximum span length of "the part that is whitened unlike the color of normal frozen spaghetti (yellow or a color close to yellow)" (freezer burnt part) is measured, and the "freezer burn length ”.
  • the freezer burn length of each of the plurality of freezer burn portions is measured, and the total value thereof is defined as "freezer burn length”.
  • the ratio of the "freezer burn length" to the "spaghetti top view total length" (hereinafter also referred to as "freezer burn partial occupation ratio”) is calculated and scored according to the following evaluation criteria. (Evaluation criteria for freezer burn) 5 points: Freezer burn portion occupancy is less than 1%.
  • the freezer burn portion occupancy is 1% or more and less than 5%.
  • the freezer burn portion occupancy is 5% or more and less than 10%.
  • 2 points The freezer burn portion occupancy is 10% or more and less than 20%.
  • 1 point The freezer burn portion occupancy rate is 20% or more.
  • the top surface of heated frozen fried spaghetti (noodle mass) to be evaluated is imaged, the imaged color image data is captured in a computer, and the total area of the noodle mass (the area of the top surface of the noodle mass) in the image data is calculated,
  • the calculated area value is the diameter of the noodle string-shaped spaghetti that constitutes the noodle block (refers to the diameter of the boiled spaghetti obtained by boiling and cooking the spaghetti according to the regulations, 1.8 mm in the above examples and comparative examples). , to calculate the "overall length of spaghetti in top view”.
  • the burnt portion occupancy is less than 5%. 4 points: The burnt portion occupancy is 5% or more and less than 10%. 3 points: The burnt portion occupancy rate is 10% or more and less than 20%. 2 points: The burnt portion occupancy rate is 20% or more and less than 40%. 1 point: The burnt portion occupancy rate is 40% or more.
  • the pregelatinized pasta was fried and cooked so that the water content of the fried pasta was 59.0 to 64.0% by mass. Compared to , freezer burn and scorching due to microwave heating were greatly reduced, and the texture was excellent.
  • Comparative Example 5 although the water content of the stir-fried pasta was about the same as in Example 7, the pregelatinized pasta was stir-fried in the presence of the sauce, so the pregelatinized pasta was stir-fried in the absence of the sauce. Compared to Example 7, the evaluation was low especially in terms of scorching resistance during heating. Further, as shown in Table 3, Examples 12 to 18 using a mixture of fat and thickener (fat composition) in stir-frying are higher than Example 1 using only fat instead of the mixture. was an evaluation.
  • freezer burn is less likely to occur, and even if heating is performed using a high-power microwave oven, scorching is less likely to occur, and frozen stir-fried pasta having a texture equivalent to that of non-frozen cooked noodles is provided. can do.
  • "freezer burn” refers to a phenomenon in which frozen noodles such as frozen pasta are partially dried during frozen storage. Freezer burn occurs when moisture contained in noodles evaporates or moves inside the noodles, causing the surface of the noodles to turn whitish, the noodles to harden, and the thickness of the noodles to become thin.
  • burnt refers to a phenomenon that occurs when frozen noodles are heated, such as hard shrinkage of the noodles and discoloration of the surface of the noodles to brown or black. So-called range burn is a kind of scorching.

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Abstract

The method for producing a frozen stir-fried pasta according to the present invention comprises: a step for stir-frying a gelatinized pasta together with a fat or oil to give a stir-fried pasta having a moisture content of 59.0-64.0 mass%; and a step for mixing the stir-fried pasta with a sauce and then freezing the mixture. Preferably, the gelatinization is performed so that the moisture content of the gelatinized pasta becomes 62.0-65.0 mass%. Preferably, the stir-frying is performed using a mixture of the fat or oil with a thickening agent. The frozen stir-fried pasta is to be heated in a microwave oven with an output of 1000 W or higher before being eaten.

Description

冷凍炒めパスタの製造方法Method for producing frozen stir-fried pasta
　本発明は、炒めパスタをソースとともに冷凍してなる冷凍炒めパスタに関する。 The present invention relates to frozen fried pasta obtained by freezing fried pasta together with sauce.
　パスタ等の麺類は比較的人気の高い食品であるが、調理に大量の湯が必要になるなど、喫食可能な状態にするまでに比較的手間がかかる。そこで、調理済み麺類を冷凍した冷凍麺類が広く普及している。冷凍麺類は、電子レンジ等の加熱調理器で加熱するだけで簡便に喫食可能な状態となるため、人気がある。一方で冷凍麺類は、冷凍保存中に麺の表面から水分が蒸発し、麺本来の色が失われて白っぽくなる等の現象、いわゆる「冷凍焼け」が起きる場合がある。冷凍焼けした冷凍麺類は、変色によって外観が劣るだけでなく、これを電子レンジで加熱しても冷凍焼けした部分は硬い食感となってしまうため食味食感にも劣り、商品価値が著しく低下したものとなる。また近年、出力が１０００Ｗ以上になるような高出力電子レンジが普及しているところ、高出力電子レンジで冷凍麺類を加熱すると、冷凍焼けした部分だけでなく、冷凍焼けしていない部分でも焦げが発生し、食用に適さない場合があった。 Noodles such as pasta are relatively popular foods, but they require a lot of hot water for cooking, and it takes a lot of time to make them edible. Therefore, frozen noodles obtained by freezing cooked noodles are widely used. Frozen noodles are popular because they can be easily eaten simply by heating them with a heating cooker such as a microwave oven. On the other hand, with frozen noodles, water may evaporate from the surface of the noodles during frozen storage, causing so-called "freezer burn", a phenomenon in which the noodles lose their original color and become whitish. Frozen noodles that have been burnt by freezer not only have an inferior appearance due to discoloration, but even if they are heated in a microwave oven, the freezer-burned portion will have a hard texture, so that the taste and texture will be inferior, and the commercial value will be significantly reduced. It will be In recent years, high-power microwave ovens with an output of 1000 W or more have become popular, and when frozen noodles are heated with a high-power microwave oven, not only the freezer-burned part but also the non-freezer-burned part will be burnt. There were cases where it occurred and was not suitable for eating.
　また、スパゲティやマカロニ等のパスタを炒め調理（ソテー）して得られる炒めパスタは、炒め調理による香ばしい香りが食欲をそそり、近年人気が高まっている。炒めパスタについても冷凍食品として流通しているものがあり、そのような冷凍炒めパスタは、電子レンジ加熱により簡便に喫食することが可能である。冷凍炒めパスタには、パスタとソースとが一体となったソース付きのものがある。ソース付き冷凍炒めパスタの製造方法としては従来、茹でパスタとソースとを混合して炒め調理した後、冷凍する工程を有するものが一般的である。しかしながら、このような方法で製造されたソース付き冷凍炒めパスタは、冷凍工程又はその後の冷凍保存中にパスタがソース中の水分を吸収するため、解凍後のパスタの食感がぱさぱさとした好ましくないものになりやすいという問題がある。 In addition, stir-fried pasta, which is obtained by frying (sautéing) pasta such as spaghetti and macaroni, has been gaining popularity in recent years due to the fragrant aroma of the stir-frying that whets the appetite. Some stir-fried pastas are also distributed as frozen foods, and such frozen stir-fried pastas can be conveniently eaten by heating in a microwave oven. Frozen stir-fried pasta includes pasta with sauce, which is a combination of pasta and sauce. Conventionally, as a method for producing frozen fried pasta with sauce, it is common to have a step of mixing boiled pasta and sauce, frying and cooking, and then freezing. However, the frozen stir-fried pasta with sauce produced by such a method is unfavorable because the pasta absorbs water in the sauce during the freezing step or subsequent frozen storage, resulting in a dry texture of the pasta after thawing. There is a problem that it is easy to become a thing.
　特許文献１及び２には、ソース付き冷凍炒めパスタに特有の前記問題を解決し得る技術が記載されている。特許文献１に記載の技術は、ソース付き冷凍ソテーパスタの製造方法において、茹でパスタをソテーした後、得られたソテーパスタの上にソースを添加して冷凍する工程を採用することが主な特徴である。特許文献２に記載の技術は、冷凍ソース和え炒め麺の製造方法において、茹で麺を炒めて炒め麺を得る工程、炒め麺をソースと和える工程、ソース和え炒め麺を真空冷却した後に冷凍する工程を採用することが主な特徴である。 Patent Documents 1 and 2 describe techniques that can solve the above-mentioned problems peculiar to frozen fried pasta with sauce. The technique described in Patent Document 1 is mainly characterized by adopting a process of sautéing boiled pasta, adding sauce to the obtained sauteed pasta, and freezing in a method for producing frozen sauteed pasta with sauce. is. The technique described in Patent Document 2 is a method for producing fried noodles with frozen sauce, which includes a step of frying boiled noodles to obtain fried noodles, a step of mixing the fried noodles with sauce, and a step of cooling the fried noodles with sauce in a vacuum and then freezing the noodles. The main feature is the adoption of
　特許文献３には、焼きそば等の、ソースと一体となっていない麺料理の加熱調理法の改良技術として、α化した麺類を、高温の熱風を直接吹き付けて短時間加熱して、炒め調理と焼き色付けがされた麺類に仕上げることを特徴とするものが記載されている。特許文献３には、冷凍麺類に関する技術事項は特に記載されていない。 In Patent Document 3, as an improved technique for heating and cooking noodle dishes that are not integrated with the sauce, such as yakisoba, gelatinized noodles are heated for a short time by directly blowing high-temperature hot air to stir-fry them. It is described that the noodles are finished in a baked color. Patent Document 3 does not specifically describe technical matters related to frozen noodles.
特開２００８－２７８８９９号公報JP 2008-278899 A 特開２０１６－４２８２４号公報JP 2016-42824 A 特開２０００－２４５３７６号公報JP-A-2000-245376
　特許文献１～３に記載の技術は、炒めパスタの風味改善に一定の効果は期待できるものの改善の余地があり、特に高出力電子レンジで加熱した場合の焦げ防止効果は限定的であった。 Although the technologies described in Patent Documents 1 to 3 can be expected to have a certain effect in improving the flavor of fried pasta, there is still room for improvement, and the effect of preventing scorching when heated in a high-power microwave oven was particularly limited.
　本発明の課題は、冷凍焼けが生じにくく、また、高出力電子レンジを用いて加熱を行っても焦げが生じにくい冷凍炒めパスタを提供することである。 An object of the present invention is to provide frozen stir-fried pasta that is resistant to freezer burn and that is resistant to scorching even when heated using a high-power microwave oven.
　本発明者は、炒めパスタをソースとともに冷凍した冷凍炒めパスタを、電子レンジで加熱すると、パスタの一部に、炒めすぎて焦げたような部分が生じやすいことを知見した。特に、近年普及している出力１０００Ｗ以上の高出力電子レンジを用いて冷凍炒めパスタを加熱すると、パスタに強い焦げが発生し、食用に適さないものとなりやすい。高出力電子レンジを有する冷凍炒めパスタは未だ提供されていない。 The inventor of the present invention found that when the frozen stir-fried pasta, which has been frozen together with the sauce, is heated in a microwave oven, part of the pasta tends to be over-fried and burnt. In particular, when frozen stir-fried pasta is heated using a high-output microwave oven with an output of 1000 W or more, which has been widely used in recent years, the pasta is likely to be strongly scorched and rendered inedible. Frozen stir-fried pasta with a high-power microwave has not yet been provided.
　本発明は、前記知見に基づきなされたもので、α化処理したパスタを油脂とともに炒め調理して、水分含量が５９．０～６４．０質量％の炒めパスタを調製する工程と、該炒めパスタとソースとを混合して冷凍する工程とを有する、冷凍炒めパスタの製造方法である。 The present invention has been made based on the above findings, and includes a step of frying and cooking gelatinized pasta with oil to prepare fried pasta having a water content of 59.0 to 64.0% by mass; A method for producing frozen stir-fried pasta, comprising a step of mixing and freezing with a sauce.
　冷凍炒めパスタの製造方法は、α化処理したパスタ（以下、「α化パスタ」とも言う。）を油脂とともに炒め調理して炒めパスタを得る工程（炒め工程）と、該炒めパスタとソースとを混合する工程（混合工程）と、その混合物（ソース付き炒めパスタ）を冷凍する工程（冷凍工程）とを有する。本発明の冷凍炒めパスタの製造方法は、前記炒め工程の前に、α化パスタの製造工程を有していてもよい。前記α化パスタの製造工程は、例えば、生地を調製し、該生地を所定形状に成形してパスタを得、該パスタを加熱調理する工程を有する。 A method for producing frozen stir-fried pasta comprises a step of stir-frying gelatinized pasta (hereinafter also referred to as “gelatinized pasta”) with oil to obtain stir-fried pasta (frying step), It has a step of mixing (mixing step) and a step of freezing the mixture (stir-fried pasta with sauce) (freezing step). The method for producing frozen stir-fried pasta of the present invention may include a step of producing pregelatinized pasta before the stir-frying step. The production process of the gelatinized pasta includes, for example, a process of preparing dough, forming the dough into a predetermined shape to obtain pasta, and cooking the pasta.
　本発明で用いるα化パスタの原料となるパスタの種類は特に制限されず、例えば、麺線形状のロングパスタ、マカロニやペンネ等のショートパスタが挙げられる。
　パスタの製造方法は特に制限されず、従来公知の方法を利用できる。パスタの製造方法は、典型的には、穀粉類を含む粉体原料と水等の液体原料とを混合して生地を調製し、該生地を常法に従って、麺線形状などの所定形状に成形する工程を含む。斯かる工程を経て得られるパスタは、乾燥処理が施されていない生パスタである。本発明では、生パスタをα化調理してα化パスタとしてもよく、あるいは、生パスタに乾燥処理を施して乾パスタとし、該乾パスタを加熱調理してα化パスタとしてもよい。また、生地の成形方法は特に制限されず、例えば、所定形状の押出ノズルから生地を高圧で押し出す押出成形法でもよく、あるいは、生地を麺帯状に高圧で押し出して麺帯を得、該麺帯をローラー等によって圧延し、更に切り刃で切り出す方法でもよい。 The type of pasta used as a raw material for the gelatinized pasta used in the present invention is not particularly limited, and examples thereof include long noodle-string-shaped pasta and short pasta such as macaroni and penne.
The method for producing pasta is not particularly limited, and conventionally known methods can be used. A typical method for producing pasta is to prepare a dough by mixing a powder raw material containing cereal flour with a liquid raw material such as water, and then mold the dough into a predetermined shape such as a noodle strip shape according to a conventional method. including the step of The pasta obtained through such steps is fresh pasta that has not been dried. In the present invention, fresh pasta may be gelatinized to obtain gelatinized pasta, or fresh pasta may be dried to obtain dry pasta, and the dried pasta may be heat-cooked to obtain gelatinized pasta. In addition, the method of forming the dough is not particularly limited, and for example, it may be an extrusion molding method in which the dough is extruded at high pressure from an extrusion nozzle of a predetermined shape, or the dough is extruded into a noodle strip shape at high pressure to obtain a noodle strip, and the noodle strip is obtained. may be rolled with a roller or the like and further cut out with a cutting blade.
　前記粉体原料に含まれる穀粉類には、穀粉及び澱粉が含まれ、本発明ではこれらの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。穀粉としては、小麦粉、米粉、大麦粉、ライ麦粉等が挙げられ、該小麦粉としては、強力粉、準強力粉、中力粉、薄力粉、全粒粉、デュラム粉（デュラムセモリナ、デュラム小麦粉を含む）等が挙げられる。澱粉としては、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、米澱粉、小麦澱などの未加工澱粉；未加工澱粉に、架橋、リン酸化、アセチル化、エーテル化、酸化、α化などの加工処理の１種以上を施した加工澱粉が挙げられる。
　前記粉体原料は、穀粉類以外に必要に応じ、麺類の製造に使用可能な各種原料、例えば、糖類、油脂類、色素、調味料等を含有してもよい。 The cereal flour contained in the powder raw material includes cereal flour and starch, and in the present invention, one of these can be used alone or two or more of them can be used in combination. Examples of grain flour include wheat flour, rice flour, barley flour, rye flour, etc. Examples of wheat flour include strong flour, semi-strong flour, all-purpose flour, weak flour, whole wheat flour, durum flour (including durum semolina and durum wheat flour), and the like. be done. As starch, unprocessed starch such as potato starch, corn starch, waxy corn starch, rice starch, wheat starch; one type of processing treatment such as cross-linking, phosphorylation, acetylation, etherification, oxidation, and alpha conversion of unprocessed starch. Modified starch obtained as above can be exemplified.
The powder raw material may contain, if necessary, various raw materials that can be used in the production of noodles, such as sugars, oils and fats, pigments, and seasonings, in addition to grain flour.
　本発明では、パスタのα化処理法は特に制限されず、従来公知の方法を利用でき、例えば、８０～１００℃の湯を用いた茹で調理、飽和水蒸気を用いた蒸し調理など、水分の存在下での加熱調理法が挙げられる。 In the present invention, the method of gelatinizing pasta is not particularly limited, and conventionally known methods can be used. Heat cooking method below.
　パスタのα化処理は、それによって得られるα化パスタの水分含量（炒め調理前のα化パスタの水分含量）が、好ましくは６２．０～６５．０質量％、より好ましくは６２．５～６４．５質量％になるよう行われるとよい。これにより、続いて行われるα化パスタの炒め調理で、炒めパスタの水分含量を後述する特定範囲に調整することが容易になる。
　本明細書において「水分含量」とは、絶乾法に準じて、試料を１０５℃で定質量になるまで乾燥し、乾燥前後の質量差を水分質量として、乾燥前の試料の質量における水分質量を百分率で表したものである。 The gelatinization treatment of pasta is such that the water content of the resulting gelatinized pasta (water content of the gelatinized pasta before stir-frying) is preferably 62.0 to 65.0% by mass, more preferably 62.5 to 62.5% by mass. It is good to carry out so that it may become 64.5 mass %. This makes it easy to adjust the water content of the sautéed pasta to a specific range described below in the sautéed cooking of the gelatinized pasta that is subsequently performed.
As used herein, the term "moisture content" refers to drying the sample at 105 ° C. to a constant weight according to the absolute dry method, taking the difference in weight before and after drying as the moisture mass, and the moisture mass in the mass of the sample before drying. is expressed as a percentage.
　本発明では、α化パスタを炒め調理する前に、α化処理後から炒め調理までの間のα化パスタの乾燥、α化パスタどうしの結着等の不都合を防止する目的で、α化パスタの表面に液体を付着させてもよい。α化パスタに付着させる液体は、例えば、油脂、水、増粘剤、塩等を適宜組み合わせて調製することができる。なお、この炒め調理前にα化パスタに付着させる液体に含まれる油脂は、炒め調理に用いる油脂には含まれない。
　α化パスタの表面に液体を付着させる方法は特に制限されず、例えば、α化パスタに対して液体を噴霧する方法、液体中にα化パスタを浸漬させる方法が挙げられる。液体は、α化パスタの表面全体に均一に付着させることが好ましく、これを確実に行う観点から、液体及びこれを付着させるα化パスタそれぞれの品温は、２０～６０℃の範囲にあることが好ましい。
　α化パスタへの液体の付着量は、α化パスタ１００質量部に対して湿重量基準で、好ましくは２～１０質量部、より好ましくは４～８質量部である。
　本明細書において「湿重量」とは、当該物体（液体）の非冷凍及び非乾燥状態（喫食可能な状態）での重量を指す。 In the present invention, before stir-frying the gelatinized pasta, in order to prevent inconveniences such as drying of the gelatinized pasta and adhesion of the gelatinized pasta during the period from the gelatinization treatment to the stir-frying cooking, the gelatinized pasta liquid may be applied to the surface of the The liquid to be adhered to the gelatinized pasta can be prepared, for example, by appropriately combining oils and fats, water, thickeners, salts and the like. The oil contained in the liquid attached to the gelatinized pasta prior to frying is not included in the oil used for frying.
The method of attaching the liquid to the surface of the pregelatinized pasta is not particularly limited, and examples thereof include a method of spraying the liquid onto the pregelatinized pasta and a method of immersing the pregelatinized pasta in the liquid. It is preferable that the liquid is uniformly adhered to the entire surface of the pregelatinized pasta, and from the viewpoint of ensuring this, the product temperature of the liquid and the pregelatinized pasta to which it is adhered should be in the range of 20 to 60°C. is preferred.
The amount of the liquid attached to the pregelatinized pasta is preferably 2 to 10 parts by mass, more preferably 4 to 8 parts by mass, based on the wet weight of 100 parts by mass of the pregelatinized pasta.
As used herein, "wet weight" refers to the weight of the object (liquid) in a non-frozen and non-dried state (edible state).
　前記炒め工程では、α化パスタを油脂とともに炒め調理して炒めパスタを得る。炒め調理（ソテー）は、加熱した鉄板やフライパン等の調理器具を用い、該調理器具からの熱伝導を主に利用して食材を加熱する調理法である。
　炒め調理に油脂を用いることにより、α化パスタに油脂の香味や香ばしい焦げ臭等が付与されるとともに、α化パスタの旨味成分等の漏出防止が期待できる。炒め調理に用いる油脂としては、例えば、コーン油、綿実油、大豆油、オリーブ油など、炒め調理に使用可能なものを特に制限なく用いることができ、１種の油脂を単独で又は２種以上の油脂を組み合わせて用いることができる。
　炒め調理に用いる油脂の量は、α化パスタ１００質量部に対して、好ましくは５～２０質量部、より好ましくは８～１６質量部である。 In the stir-frying step, the pregelatinized pasta is stir-fried with oil to obtain the stir-fried pasta. Stir-frying (sautéing) is a cooking method in which cooking utensils such as heated iron plates and frying pans are used, and ingredients are heated mainly by utilizing heat conduction from the cooking utensils.
By using fats and oils for stir-frying, pregelatinized pasta is given the flavor of fats and oils, a fragrant burnt smell, and the like, and it is expected that leakage of umami components and the like of pregelatinized pasta can be prevented. As fats and oils used for stir-frying, for example, corn oil, cottonseed oil, soybean oil, olive oil, and the like, which can be used for stir-frying, can be used without particular limitation. can be used in combination.
The amount of fat used for stir-frying is preferably 5 to 20 parts by mass, more preferably 8 to 16 parts by mass, based on 100 parts by mass of the gelatinized pasta.
　本発明は、前記炒め工程において、水分含量が５９．０～６４．０質量％、好ましくは５９．５～６３．５質量％、より好ましくは６０．０～６３．０質量％の炒めパスタを調製する点で特徴づけられる。換言すれば本発明は、α化パスタの炒め調理を、該α化パスタの水分含量が前記特定範囲となるように行う点で特徴づけられる。これにより、後述する実施例のように、冷凍焼けが生じにくく、高出力電子レンジを用いて加熱を行っても焦げが生じにくく、食感に優れる冷凍炒めパスタが得られるようになる。炒めパスタの水分含量は、炒め調理前のα化パスタの水分含量、炒め調理方法等を適宜調整することで調整可能である。 According to the present invention, in the stir-frying step, the stir-fried pasta having a water content of 59.0 to 64.0% by mass, preferably 59.5 to 63.5% by mass, more preferably 60.0 to 63.0% by mass. Characterized in terms of preparation. In other words, the present invention is characterized in that the pregelatinized pasta is sautéed and cooked so that the water content of the pregelatinized pasta falls within the specified range. As a result, freezer burn is less likely to occur, even when heating is performed using a high-power microwave oven, and frozen stir-fried pasta with excellent texture can be obtained. The water content of the stir-fried pasta can be adjusted by appropriately adjusting the water content of the gelatinized pasta before stir-frying, the stir-frying method, and the like.
　前記炒め工程において、α化パスタの炒め調理は、油脂と増粘剤との混合物を用いて行うことが好ましい。これにより本発明の所定の効果が一層確実に奏され得る。増粘剤としては、食品の調理に使用可能なものを特に制限なく用いることができ、例えば、キサンタンガム、タマリンドガム、グアガム、アラビアガム、力一ドラン、力ラギーナン、寒天、ローカストビーンガム、ヒアル口ン酸、ペクチン、アルギン酸、セルロース、メチルセルロースが挙げられ、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。油脂と増粘剤との混合物における増粘剤の含有量は、該混合物の全質量に対して、好ましくは０．０５～１質量％、より好ましくは０．１～０．５質量％である。 In the stir-frying step, it is preferable to stir-fry the gelatinized pasta using a mixture of fat and thickener. Thereby, the predetermined effects of the present invention can be exhibited more reliably. Any thickening agent that can be used in food preparation can be used without particular limitation. Acid, pectin, alginic acid, cellulose, and methylcellulose can be mentioned, and one of these can be used alone or two or more of them can be used in combination. The content of the thickener in the mixture of fat and thickener is preferably 0.05 to 1% by mass, more preferably 0.1 to 0.5% by mass, based on the total mass of the mixture. .
　前記炒め工程において、α化パスタの炒め調理は常法に従って行うことができる。例えば、熱した鉄板に油脂を流しいれ、油脂が温まったところでα化パスタを投入し、α化パスタをほぐしながら、α化パスタの表面全体ができるだけ均一に加熱されるように炒める。炒め処理条件（炒め温度、炒め時間）は、炒めパスタの水分含量が前記特定範囲となるよう、α化パスタの種類、調理器具の加熱能力等に応じて適宜調整すればよく特に制限されないが、炒め温度（炒め調理時のパスタの品温）は、好ましくは１２０～２３０℃、より好ましくは１３０～２１０℃であり、炒め時間（前記炒め温度を維持する時間）は、好ましくは３０秒～８分、より好ましくは４５秒～６分である。
　前記炒め工程後は、調理器具から炒めパスタを取り出し、必要に応じて該炒めパスタを冷却してから次工程に供する。 In the stir-frying step, the pregelatinized pasta can be stir-fried according to a conventional method. For example, oil is poured onto a heated iron plate, and when the oil is warmed, the pregelatinized pasta is added, and while the pregelatinized pasta is loosened, it is fried so that the entire surface of the pregelatinized pasta is heated as evenly as possible. The stir-frying conditions (frying temperature, stir-frying time) are not particularly limited, and may be appropriately adjusted according to the type of gelatinized pasta, the heating capacity of cooking utensils, etc. so that the water content of the stir-fried pasta is within the specified range. The frying temperature (the temperature of the pasta during frying) is preferably 120 to 230°C, more preferably 130 to 210°C, and the frying time (the time to maintain the frying temperature) is preferably 30 seconds to 8 seconds. minutes, more preferably 45 seconds to 6 minutes.
After the stir-frying step, the stir-fried pasta is removed from the cooking utensil, and if necessary, the stir-fried pasta is cooled before being subjected to the next step.
　前記混合工程では、前記炒め工程で得られた炒めパスタとソースとを混合する。これらの混合方法及び混合物（ソース付き炒めパスタ）の形態は特に制限されず、該混合物は、例えば、炒めパスタの全体にソースが付着した形態でもよく、炒めパスタの一部のみにソースが付着した形態でもよい。前記混合方法は、例えば、炒めパスタをトレイ等の容器に取り分けた後、該炒めパスタの一部又は全体に上からソースをかける方法でもよく、炒めパスタにソースをかけてかき混ぜる方法でもよく、ソース中に炒めパスタを投入する方法でもよい。 In the mixing step, the stir-fried pasta obtained in the stir-frying step and the sauce are mixed. The mixing method and the form of the mixture (sautéed pasta with sauce) are not particularly limited. It can be in any form. The mixing method may be, for example, a method of separating the fried pasta into a container such as a tray and then pouring sauce over part or all of the fried pasta, or a method of pouring sauce over the fried pasta and stirring. A method of throwing fried pasta inside may also be used.
　本発明で用いるソースは、常温常圧で流動性を有する液状ないし半固形状ないしペースト状の食品であり、使用するパスタの種類等に応じて適宜選択し得る。ソースに含まれる成分は特に制限されず、例えば、食塩、香辛料、甘味料、グルタミン酸ナトリウム等の調味料；動植物エキス；牛乳、生クリーム、バター、チーズ等の乳製品；水飴、デキストリン、還元デキストリン、サイクロデキストリン、ソルビトール、トレハロース等の糖類；卵黄、卵白等の卵類；食酢、クエン酸等の有機酸又はその塩；アスコルビン酸又はその塩、ビタミンＥ等の酸化防止剤；水、油脂、澱粉、増粘剤、着色料、保存料等が挙げられ、ソースの種類等に応じて、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できる。ソースは、固形の食材のような、常温常圧で流動性を有しない具材を含有していてもよく、具材としては、野菜類、キノコ類、肉類、魚介類等を用いることができる。本発明ではソースの種類も特に制限されず、例えば、ミートソース、ナポリタンソース、アラビアータソース、トマトソース、カルボナーラソース、チーズソース、クリームソース、ホワイトソース、オイルソース、ブラウンソース、カレーソース、ウスターソース、ホワイトソースが挙げられる。 The sauce used in the present invention is a liquid, semi-solid, or pasty food that is fluid at normal temperature and pressure, and can be appropriately selected according to the type of pasta to be used. The ingredients contained in the sauce are not particularly limited, and examples include seasonings such as salt, spices, sweeteners, and sodium glutamate; animal and plant extracts; dairy products such as milk, fresh cream, butter, and cheese; starch syrup, dextrin, reduced dextrin, Sugars such as cyclodextrin, sorbitol, and trehalose; eggs such as egg yolk and egg white; organic acids such as vinegar and citric acid or salts thereof; antioxidants such as ascorbic acid or salts thereof and vitamin E; Thickeners, coloring agents, preservatives 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, depending on the type of sauce and the like. The sauce may contain ingredients that do not have fluidity at normal temperature and pressure, such as solid ingredients, and vegetables, mushrooms, meat, seafood, etc. can be used as ingredients. . The type of sauce is not particularly limited in the present invention, and examples include meat sauce, Neapolitan sauce, arrabbiata sauce, tomato sauce, carbonara sauce, cheese sauce, cream sauce, white sauce, oil sauce, brown sauce, curry sauce, Worcestershire sauce, and white sauce. is mentioned.
　前記混合工程において、炒めパスタと混合するソースの量は特に制限されないが、食感の更なる向上等の観点から、炒めパスタ１００質量部に対して湿重量基準で、好ましくは５０～３００質量部、より好ましくは７０～２００質量部である。 In the mixing step, the amount of the sauce to be mixed with the fried pasta is not particularly limited, but from the viewpoint of further improving the texture, etc., it is preferably 50 to 300 parts by mass on a wet weight basis with respect to 100 parts by mass of the fried pasta. , more preferably 70 to 200 parts by mass.
　前記冷凍工程では、前記混合工程で得られた炒めパスタとソースとの混合物（ソース付き炒めパスタ）を冷凍する。ソース付き炒めパスタの冷凍方法は特に制限されず、この種の麺類に対して通常行われる冷凍方法を採用することができ、例えば、急速冷凍、緩慢冷凍が挙げられる。特に急速冷凍が好ましい。ソース付き炒めパスタを一旦急速冷凍で冷凍した後、通常の冷凍保存条件で保存すればよく、その場合、ソース付き炒めパスタの冷凍物を袋状又はトレイ等の定形の容器に収容した後、冷凍保存することもできる。ソース付き炒めパスタを容器に収容し、該容器ごと冷凍してもよく、これにより、冷凍焼けの防止効果が期待でき、更には、電子レンジ等の加熱調理器による解凍処理が簡便になり得る。具体的には例えば、ソース付き炒めパスタを、所定の分量、例えば、一人分ずつに分けて容器に入れた後、その容器ごと冷凍することができる。また例えば、ソース付き炒めパスタを、所定の分量、例えば、一人分ずつに分け、冷凍した後、その冷凍物を容器に収容することができる。 In the freezing step, the mixture of the fried pasta and the sauce obtained in the mixing step (stir-fried pasta with sauce) is frozen. The method of freezing the stir-fried pasta with sauce is not particularly limited, and any freezing method that is commonly used for this type of noodles can be employed. Examples include rapid freezing and slow freezing. Rapid freezing is particularly preferred. Stir-fried pasta with sauce may be frozen by quick freezing once and then stored under normal frozen storage conditions. You can also save. Stir-fried pasta with sauce may be placed in a container and frozen together with the container, which can be expected to prevent freezer burn and facilitate thawing using a heating cooker such as a microwave oven. Specifically, for example, a predetermined amount of sautéed pasta with sauce, for example, can be divided into individual portions and put into a container, and then the whole container can be frozen. Further, for example, the fried pasta with sauce can be divided into a predetermined amount, for example, for each person, frozen, and then stored in a container.
　本発明の製造方法によって製造された冷凍炒めパスタは、解凍することで喫食可能な状態となる。冷凍炒めパスタの解凍方法は特に制限されず、自然解凍、緩慢解凍でもよいが、加熱を伴う解凍（急速解凍）が簡便である。本発明の製造方法によって製造された冷凍炒めパスタは、加熱しても焦げが生じにくいため、急速解凍を安心して行うことができる。急速解凍には、電子レンジ加熱、ボイル、蒸気による加熱、オーブン加熱等がある。冷凍炒めパスタが容器に収容されている場合には、衛生上の点から、容器ごと該冷凍炒めパスタを電子レンジ加熱にて解凍することが好ましい。電子レンジとしては、マイクロ波加熱を行う加熱調理器のうち、一般的な出力５００～６００Ｗのものを使用してもよく、より高出力な１０００～１８００Ｗのものを使用してもよい。本発明の製造方法によって製造された冷凍炒めパスタは、冷凍焼けのみならず、電子レンジ加熱で懸念される焦げにも耐性があるため、短時間で加熱可能な出力１０００Ｗ以上の電子レンジで加熱してから食することができる。 The frozen fried pasta produced by the production method of the present invention becomes edible by thawing. The method of thawing the frozen fried pasta is not particularly limited, and may be natural thawing or slow thawing, but thawing accompanied by heating (rapid thawing) is simple. Frozen stir-fried pasta produced by the production method of the present invention is less likely to burn even when heated, so rapid thawing can be performed safely. Rapid thawing includes microwave heating, boiling, steam heating, oven heating, and the like. When the frozen stir-fried pasta is stored in a container, it is preferable to thaw the frozen stir-fried pasta together with the container by heating in a microwave oven from a hygienic point of view. As the microwave oven, a general microwave oven with an output of 500 to 600 W may be used, or a microwave oven with a higher output of 1000 to 1800 W may be used. The frozen stir-fried pasta produced by the production method of the present invention is resistant not only to freezer burn, but also to scorching that is a concern when heated in a microwave oven, so it can be heated in a microwave oven with an output of 1000 W or more that can be heated in a short time. can be eaten after
　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。 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.
〔実施例１～１８、比較例１～４〕
　市販の乾燥スパゲティ（日清フーズ株式会社製）を大量の湯を張った鍋に投入し、茹で歩留まりが所定範囲となるように一定時間茹でた後、ざるに入れて水分を十分に切り、直径１．８ｍｍの麺線形状で且つ水分含量が所定範囲にあるα化スパゲティ（α化パスタ）を調製した。別の鍋にα化スパゲティ１００ｇ当たり１０ｇとなる量の油脂（オリーブ油）又は油脂組成物を入れ、該鍋をＩＨ調理器にて加熱し、該油脂又は該油脂組成物の品温が所定温度となったところで、該鍋に前記α化スパゲティを加えてかき混ぜながら炒め調理し、炒めスパゲティを得た。炒め調理後速やかに、炒めスパゲティの一部を取って水分含量の測定に供するとともに、１食分（２００ｇ）の炒めスパゲティをトレイにとり、市販のトマトソース（日清フーズ株式会社製）から固形物を除いたもの１００ｇを加えてよく混合し、炒めスパゲティの全体にトマトソースを付着させた。こうして得られたソース付き炒めスパゲティを、庫内温度－２０℃の冷凍庫で急速冷凍し、目的の冷凍炒めスパゲティ（冷凍炒めパスタ）を製造した。表１～３に、α化パスタ調製時の茹で歩留まり、α化パスタの炒め調理条件（炒め温度、炒め時間）、炒め調理前後のα化パスタの水分含量、前記油脂組成物の組成（表３のみ）を示す。 [Examples 1 to 18, Comparative Examples 1 to 4]
Commercially available dried spaghetti (manufactured by Nisshin Foods Co., Ltd.) is placed in a pot filled with a large amount of hot water and boiled for a certain period of time so that the boiling yield is within the specified range. Pregelatinized spaghetti (pregelatinized pasta) having a 1.8 mm noodle strip shape and a water content within a predetermined range was prepared. Put 10 g of fat (olive oil) or fat composition per 100 g of pregelatinized spaghetti in a separate pan, heat the pan with an IH cooker, and heat the oil or fat composition to a predetermined temperature. Then, the gelatinized spaghetti was added to the pot and cooked while being stirred to obtain stir-fried spaghetti. Immediately after stir-fried cooking, a portion of the stir-fried spaghetti was taken and subjected to measurement of the water content, and one serving (200 g) of the stir-fried spaghetti was placed on a tray, and solids were removed from a commercially available tomato sauce (manufactured by Nisshin Foods Co., Ltd.). 100 g of the removed spaghetti was added and mixed well to allow the tomato sauce to adhere to the entire stir-fried spaghetti. The stir-fried spaghetti with sauce thus obtained was rapidly frozen in a freezer with an internal temperature of -20°C to produce the desired frozen stir-fried spaghetti (frozen stir-fried pasta). Tables 1 to 3 show the boiling yield when preparing the gelatinized pasta, the frying conditions of the gelatinized pasta (frying temperature, frying time), the water content of the gelatinized pasta before and after frying, and the composition of the oil and fat composition (Table 3). only).
〔比較例５〕
　α化パスタを炒め調理せずにソースと混合し、その混合物（ソース付き非炒めパスタ）を炒め調理する工程を経て、冷凍炒めパスタを製造した。具体的には、市販の乾燥スパゲティ（日清フーズ株式会社製）を大量の湯を張った鍋に投入し、茹で歩留まりが２５４質量％となるように一定時間茹でた後、ざるに入れて水分を十分に切り、直径１．８ｍｍの麺線形状で且つ水分含量が６４．６質量％のα化スパゲティ（α化パスタ）を調製した。別の鍋にα化スパゲティ１００ｇ当たり１０ｇとなる量の油脂（オリーブ油）を入れ、該鍋をＩＨ調理器にて加熱し、該油脂の品温が所定温度となったところで、該鍋に、前記α化スパゲティを１食分（２００ｇ）と、市販のトマトソース（日清フーズ株式会社製）から固形物を除いたもの１００ｇとを加え、かき混ぜながら炒め調理し、ソース付き炒めスパゲティを得た。こうして得られたソース付き炒めスパゲティを、庫内温度－２０℃の冷凍庫で急速冷凍し、目的の冷凍炒めスパゲティ（冷凍炒めパスタ）を製造した。 [Comparative Example 5]
A frozen stir-fried pasta was produced by mixing the gelatinized pasta with the sauce without stir-frying and cooking the mixture (un-fried pasta with sauce). Specifically, commercially available dry spaghetti (manufactured by Nisshin Foods Co., Ltd.) was placed in a pot filled with a large amount of hot water, boiled for a certain period of time so that the boiling yield was 254% by mass, and then placed in a strainer to add moisture. was sufficiently cut to prepare pregelatinized spaghetti (pregelatinized pasta) having a noodle string shape with a diameter of 1.8 mm and a water content of 64.6% by mass. Put 10 g of oil (olive oil) per 100 g of pregelatinized spaghetti in another pan, heat the pan with an IH cooker, and when the temperature of the oil reaches a predetermined temperature, add the above-mentioned One serving (200 g) of pregelatinized spaghetti and 100 g of commercially available tomato sauce (manufactured by Nisshin Foods Co., Ltd.) from which solid matter was removed were added and stir-fried while stirring to obtain stir-fried spaghetti with sauce. The stir-fried spaghetti with sauce thus obtained was rapidly frozen in a freezer with an internal temperature of -20°C to produce the desired frozen stir-fried spaghetti (frozen stir-fried pasta).
　本明細書において「茹で歩留まり」とは、茹で調理前の対象物（乾燥スパゲティ）の加水（練り水）を除いた原料の質量に対する、茹で調理後の対象物（α化スパゲティ）の質量の比率（百分率）である。例えば、２００質量％の茹で歩留まりに茹でられたα化スパゲティは、その茹で調理前の加水を除いた原料の質量の２倍の質量になるまで吸水するように茹でられた茹でスパゲティである。 As used herein, the term “boiling yield” refers to the ratio of the mass of the object (pregelatinized spaghetti) after boiling to the mass of the raw material excluding the water (kneading water) of the object (dry spaghetti) before boiling and cooking. (percentage). For example, pregelatinized spaghetti boiled to a boiling yield of 200% by mass is boiled spaghetti that has been boiled so as to absorb water up to twice the mass of the raw material excluding water added before boiling.
〔評価試験：冷凍焼け、焦げ、食感〕
　前記の手順で製造した各実施例及び比較例の冷凍炒めスパゲティを、プラスチック製の包装袋に入れて密封し、庫内温度－２０℃の冷凍庫で１週間冷凍保存した。この保存期間中、２４時間おきに、冷凍庫から包装袋を取り出して雰囲気温度２０℃の環境に５分間静置することで、包装袋内の冷凍炒めスパゲティにヒートショックを与えた。１週間経過後、包装袋から冷凍炒めスパゲティを取り出し、冷凍焼けの程度を下記方法により評価した。
　また、冷凍焼けの評価後、冷凍炒めスパゲティを耐熱皿に載置し、ラップフィルムで上面を軽く覆った状態で、出力１５００Ｗの電子レンジで２分３０秒間加熱した。加熱終了後、スパゲティの焦げの状態及び喫食時の食感をそれぞれ下記方法により評価した。
　前記評価は何れも、訓練されたパネルが、評価対象の冷凍炒めスパゲティ１種につき１０点のサンプルについて行い、その１０点のサンプルの評価点の算術平均値を、当該評価対象の評価点とした。その結果を表１～３に示す。 [Evaluation test: freezer burn, scorching, texture]
The frozen stir-fried spaghetti of each example and comparative example produced by the above procedure was placed in a plastic packaging bag, sealed, and frozen for 1 week in a freezer at an internal temperature of -20°C. During this storage period, the frozen stir-fried spaghetti in the packaging bag was subjected to a heat shock by removing the packaging bag from the freezer and allowing it to stand for 5 minutes in an environment with an ambient temperature of 20° C. every 24 hours. After one week had passed, the frozen fried spaghetti was taken out from the packaging bag, and the degree of freezer burn was evaluated by the following method.
After evaluation of freezer burn, the fried frozen spaghetti was placed on a heat-resistant plate and heated in a microwave oven with an output of 1500 W for 2 minutes and 30 seconds while lightly covering the top surface with a wrap film. After the heating was completed, the state of charring of the spaghetti and the texture at the time of eating were evaluated by the following methods.
All of the above evaluations were performed by a trained panel on 10 samples for each type of frozen fried spaghetti to be evaluated, and the arithmetic mean of the evaluation scores of the 10 samples was used as the evaluation score for the evaluation. . The results are shown in Tables 1-3.
（冷凍焼けの評価基準）
＜冷凍焼けの評価方法＞
　評価対象の冷凍炒めスパゲティ（冷凍麺塊）の上面を撮像し、その撮像したカラー画像データをコンピュータに取り込み、該画像データにおける冷凍麺塊の全面積（冷凍麺塊の上面の面積）を算出し、その算出した面積値を、冷凍麺塊を構成する麺線形状のスパゲティの直径（当該スパゲティを規定どおりに茹で調理して得られる茹でスパゲティの直径を指し、前記実施例及び比較例では１．８ｍｍ）で除して、「スパゲティ上面視全長」を算出する。また、前記カラー画像データにおいて、「通常の冷凍スパゲティの色（黄色又は黄色に近い色）と異なり白化している部分」（冷凍焼け部分）の最大差し渡し長さを測定し、「冷凍焼け長さ」とする。前記カラー画像データに前記冷凍焼け部分が複数ある場合は、その複数の冷凍焼け部分それぞれの冷凍焼け長さを測定し、それらの合計値を「冷凍焼け長さ」とする。前記「スパゲティ上面視全長」に対する前記「冷凍焼け長さ」の割合（以下、「冷凍焼け部分占有率」とも言う。）を算出し、下記評価基準で点数化する。
（冷凍焼けの評価基準）
　５点：冷凍焼け部分占有率が１％未満である。
　４点：冷凍焼け部分占有率が１％以上５％未満である。
　３点：冷凍焼け部分占有率５％以上１０％未満である。
　２点：冷凍焼け部分占有率１０％以上２０％未満である。
　１点：冷凍焼け部分占有率２０％以上である。 (Evaluation criteria for freezer burn)
<Method for evaluating freezer burn>
The top surface of the frozen stir-fried spaghetti (frozen noodle mass) to be evaluated is imaged, the captured color image data is input to a computer, and the total area of the frozen noodle mass (the area of the top surface of the frozen noodle mass) in the image data is calculated. , the calculated area value is the diameter of the noodle string-shaped spaghetti constituting the frozen noodle block (refers to the diameter of the boiled spaghetti obtained by boiling and cooking the spaghetti according to the regulations; in the above examples and comparative examples, 1. 8 mm) to calculate the "spaghetti top view total length". In addition, in the color image data, the maximum span length of "the part that is whitened unlike the color of normal frozen spaghetti (yellow or a color close to yellow)" (freezer burnt part) is measured, and the "freezer burn length ”. When the color image data has a plurality of freezer burn portions, the freezer burn length of each of the plurality of freezer burn portions is measured, and the total value thereof is defined as "freezer burn length". The ratio of the "freezer burn length" to the "spaghetti top view total length" (hereinafter also referred to as "freezer burn partial occupation ratio") is calculated and scored according to the following evaluation criteria.
(Evaluation criteria for freezer burn)
5 points: Freezer burn portion occupancy is less than 1%.
4 points: The freezer burn portion occupancy is 1% or more and less than 5%.
3 points: The freezer burn portion occupancy is 5% or more and less than 10%.
2 points: The freezer burn portion occupancy is 10% or more and less than 20%.
1 point: The freezer burn portion occupancy rate is 20% or more.
＜焦げの評価方法＞
　評価対象の加熱した冷凍炒めスパゲティ（麺塊）の上面を撮像し、その撮像したカラー画像データをコンピュータに取り込み、該画像データにおける麺塊の全面積（麺塊の上面の面積）を算出し、その算出した面積値を、麺塊を構成する麺線形状のスパゲティの直径（当該スパゲティを規定どおりに茹で調理して得られる茹でスパゲティの直径を指し、前記実施例及び比較例では１．８ｍｍ）で除して、「スパゲティ上面視全長」を算出する。また、前記カラー画像データにおいて、「麺線の直径が他の部分と比べて９０％以下の直径となった細い部分、又は通常のスパゲティの色（黄色若しくは黄色に近い色）と異なり茶色ないし黒色の程度が高い部分」（焦げ部分）の最大差し渡し長さを測定し、「焦げ長さ」とする。前記カラー画像データに前記焦げ部分が複数ある場合は、その複数の焦げ部分それぞれの焦げ長さを測定し、それらの合計値を「焦げ長さ」とする。前記「スパゲティ上面視全長」に対する前記「焦げ長さ」の割合（以下、「焦げ部分占有率」とも言う。）を算出し、下記評価基準で点数化する。
（焦げの評価基準）
　５点：焦げ部分占有率が５％未満である。
　４点：焦げ部分占有率が５％以上１０％未満である。
　３点：焦げ部分占有率１０％以上２０％未満である。
　２点：焦げ部分占有率２０％以上４０％未満である。
　１点：焦げ部分占有率４０％以上である。 <Method for evaluating burntness>
The top surface of heated frozen fried spaghetti (noodle mass) to be evaluated is imaged, the imaged color image data is captured in a computer, and the total area of the noodle mass (the area of the top surface of the noodle mass) in the image data is calculated, The calculated area value is the diameter of the noodle string-shaped spaghetti that constitutes the noodle block (refers to the diameter of the boiled spaghetti obtained by boiling and cooking the spaghetti according to the regulations, 1.8 mm in the above examples and comparative examples). , to calculate the "overall length of spaghetti in top view". In addition, in the color image data, "a thin portion where the diameter of the noodle strings is 90% or less of the diameter of other portions, or brown or black unlike the color of normal spaghetti (yellow or a color close to yellow) Measure the maximum span length of the part with a high degree of "burnt part" (burnt part) and use it as the "burnt length". When the color image data has a plurality of scorched portions, the scorched length of each of the scorched portions is measured, and the total value of the scorched portions is defined as the “scorched length”. The ratio of the "burned length" to the "spaghetti top view total length" (hereinafter also referred to as "burned portion occupancy") is calculated and scored according to the following evaluation criteria.
(Evaluation criteria for scorching)
5 points: The burnt portion occupancy is less than 5%.
4 points: The burnt portion occupancy is 5% or more and less than 10%.
3 points: The burnt portion occupancy rate is 10% or more and less than 20%.
2 points: The burnt portion occupancy rate is 20% or more and less than 40%.
1 point: The burnt portion occupancy rate is 40% or more.
（食感の評価基準）
　５点：スパゲティのつるみと弾力が十分にあり、冷凍していない調理済みスパゲティと比べて食感にほとんど差がなかった。
　４点：スパゲティのつるみと弾力があり、冷凍していない調理済みスパゲティと比べて食感がわずかに劣る程度であった。
　３点：スパゲティのつるみと弾力が感じされるが、わずかに部分的に硬い食感が感じられる。
　２点：スパゲティのつるみと弾力にやや乏しく、やや硬い食感が感じられる。
　１点：スパゲティのつるみと弾力に乏しく、硬い食感が感じられる。 (Evaluation criteria for texture)
5 points: The spaghetti had sufficient smoothness and elasticity, and there was almost no difference in texture compared to unfrozen cooked spaghetti.
4 points: The spaghetti was smooth and elastic, and the texture was slightly inferior to that of unfrozen cooked spaghetti.
3 points: The spaghetti has smoothness and elasticity, but a slightly hard texture is partially felt.
2 points: The spaghetti is slightly lacking in smoothness and elasticity, and a slightly hard texture is felt.
1 point: Spaghetti lacks smoothness and elasticity, and has a hard texture.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
　表１～２に示すとおり、各実施例は、α化パスタの炒め調理を、炒めパスタの水分含量が５９．０～６４．０質量％となるように行ったため、これを満たさない各比較例に比べて、冷凍焼け、電子レンジ加熱による焦げが大幅に低減されており、食感に優れていた。比較例５は、炒めパスタの水分含量は実施例７と同程度であるものの、α化パスタの炒め調理をソースの存在下で行ったため、α化パスタの炒め調理をソースの非存在下で行った実施例７に比べて特に加熱時の焦げ耐性の点で低評価となった。また表３に示すとおり、炒め調理で油脂と増粘剤との混合物（油脂組成物）を用いた実施例１２～１８は、該混合物に代えて油脂のみを用いた実施例１に比べて高評価であった。 As shown in Tables 1 and 2, in each example, the pregelatinized pasta was fried and cooked so that the water content of the fried pasta was 59.0 to 64.0% by mass. Compared to , freezer burn and scorching due to microwave heating were greatly reduced, and the texture was excellent. In Comparative Example 5, although the water content of the stir-fried pasta was about the same as in Example 7, the pregelatinized pasta was stir-fried in the presence of the sauce, so the pregelatinized pasta was stir-fried in the absence of the sauce. Compared to Example 7, the evaluation was low especially in terms of scorching resistance during heating. Further, as shown in Table 3, Examples 12 to 18 using a mixture of fat and thickener (fat composition) in stir-frying are higher than Example 1 using only fat instead of the mixture. was an evaluation.
　本発明によれば、冷凍焼けが生じにくく、また、高出力電子レンジを用いて加熱を行っても焦げが生じにくく、冷凍していない調理済み麺と同等の食感を有する冷凍炒めパスタを提供することができる。
　本明細書において「冷凍焼け」とは、冷凍パスタ等の冷凍麺類の冷凍保存中に麺類が部分的に乾燥する現象をいう。冷凍焼けは、麺類に含有される水分が蒸発したり、麺類内を移動したりすることにより生じ、麺類の表面が白っぽく変色する、麺類が硬化する、麺線形状の麺類の太さが細くなる等の現象が見られる。
　また本明細書において「焦げ」とは、冷凍麺類を加熱した際に生じる、麺類が硬く縮む、麺類の表面が茶色ないし黒色に変色する等の現象をいう。いわゆるレンジ焼けは、焦げの一種である。 ADVANTAGE OF THE INVENTION According to the present invention, freezer burn is less likely to occur, and even if heating is performed using a high-power microwave oven, scorching is less likely to occur, and frozen stir-fried pasta having a texture equivalent to that of non-frozen cooked noodles is provided. can do.
As used herein, "freezer burn" refers to a phenomenon in which frozen noodles such as frozen pasta are partially dried during frozen storage. Freezer burn occurs when moisture contained in noodles evaporates or moves inside the noodles, causing the surface of the noodles to turn whitish, the noodles to harden, and the thickness of the noodles to become thin. Phenomena such as
In the present specification, the term "burnt" refers to a phenomenon that occurs when frozen noodles are heated, such as hard shrinkage of the noodles and discoloration of the surface of the noodles to brown or black. So-called range burn is a kind of scorching.

Claims (4)

  1. 　α化処理したパスタを油脂とともに炒め調理して、水分含量が５９．０～６４．０質量％の炒めパスタを調製する工程と、該炒めパスタとソースとを混合して冷凍する工程とを有する、冷凍炒めパスタの製造方法。 A step of frying and cooking the gelatinized pasta with oil to prepare fried pasta having a water content of 59.0 to 64.0% by mass, and a step of mixing the fried pasta and sauce and freezing the mixture. , a method for producing frozen stir-fried pasta.
  2. 　前記α化処理は、該α化処理したパスタの水分含量が６２．０～６５．０質量％になるよう行われる、請求項１に記載の冷凍炒めパスタの製造方法。 The method for producing frozen fried pasta according to claim 1, wherein the gelatinization treatment is carried out so that the moisture content of the gelatinized pasta is 62.0 to 65.0% by mass.
  3. 　前記炒め調理は、前記油脂と増粘剤との混合物を用いて行われる、請求項１又は２に記載の冷凍炒めパスタの製造方法。 The method for producing frozen stir-fried pasta according to claim 1 or 2, wherein the stir-frying is performed using a mixture of the oil and the thickening agent.
  4. 　前記冷凍炒めパスタは、出力１０００Ｗ以上の電子レンジで加熱してから食されるものである、請求項１～３の何れか１項に記載の冷凍炒めパスタの製造方法。 The method for producing frozen fried pasta according to any one of claims 1 to 3, wherein the frozen fried pasta is eaten after being heated in a microwave oven with an output of 1000 W or more.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1099034A (en) * 1996-09-30 1998-04-21 Foods Frontier-Zu:Kk Manufacture of quick boiling paste and quick boiling noodle
JP2016042824A (en) * 2014-08-22 2016-04-04 日本製粉株式会社 Frozen fried noodle dressed with sauce, and method of manufacturing the same
WO2021025047A1 (en) * 2019-08-05 2021-02-11 日清フーズ株式会社 Method for producing fried noodles

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH1099034A (en) * 1996-09-30 1998-04-21 Foods Frontier-Zu:Kk Manufacture of quick boiling paste and quick boiling noodle
JP2016042824A (en) * 2014-08-22 2016-04-04 日本製粉株式会社 Frozen fried noodle dressed with sauce, and method of manufacturing the same
WO2021025047A1 (en) * 2019-08-05 2021-02-11 日清フーズ株式会社 Method for producing fried noodles

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