JP2011139662A - Method for producing semi-raw noodles - Google Patents
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- Noodles (AREA)
Abstract
Description
本発明は、半生麺類の製造方法に関する。 The present invention relates to a method for producing semi-raw noodles.
従来、半生麺は、一般的に、生麺を冷風乾燥や温風乾燥により、あるいはまた生麺を乾燥した後加湿して水分調整することにより、製造されていた。しかしながら、斯かる従来の方法により得られた半生麺は、保存性に問題があると共にそもそも乾燥処理に長時間を要すると云う問題があった。 Conventionally, semi-raw noodles are generally produced by drying raw noodles by cold air drying or hot air drying, or by drying the raw noodles and then humidifying them to adjust the water content. However, the semi-raw noodles obtained by such a conventional method have a problem of storage stability and a long time for drying.
そこで、当該乾燥時間の短縮を目的として過熱蒸気を用いて生麺を乾燥、殺菌して半生麺とする半生麺類の製造方法も提案されている（例えば、特許文献１参照）。
しかしながら、この方法によれば、乾燥時間は短縮されるものの、麺の保存性については何ら改善されず、未だ満足のいく半生麺が得られなかったのが実状であった。
In view of this, a method for producing semi-raw noodles is proposed in which raw noodles are dried and sterilized using superheated steam to make the semi-noodles for the purpose of shortening the drying time (see, for example, Patent Document 1).
However, according to this method, although the drying time was shortened, the storage stability of the noodles was not improved at all, and a satisfactory semi-raw noodle was still not obtained.
本発明は、上記の如き従来の問題と実状に鑑みてなされたものであり、従来の半生麺に比し、保存性に優れた半生麺類を提供することを課題とするものである。 This invention is made | formed in view of the above conventional problems and actual condition, and it makes it a subject to provide the semi-noodles excellent in preservability compared with the conventional semi-noodles.
本発明者は、上記課題を解決すべく鋭意研究を重ねた結果、生地原料に食塩と水を添加して麺生地を作製した後、麺線を形成し、次いで得られた麺線に飽和水蒸気を接触させた後、麺の水分含量が２０〜２５％になるように乾燥すれば、保存性が向上し、しかも喫食時の食感も良好な半生麺類が得られることを見出し、本発明を完成した。 As a result of intensive research to solve the above problems, the present inventor made noodle dough by adding salt and water to the dough raw material, and then formed noodle strings, and then the obtained noodle strings were saturated with water vapor. After the contact, the noodles are dried so that the moisture content is 20 to 25%, and it is found that semi-noodles with improved shelf life and good texture during eating can be obtained. completed.
すなわち、本発明は、生地原料に食塩と水を加えて麺生地を作製した後、麺線を形成し、次いで得られた麺線に飽和蒸気を接触させた後、麺の水分含量が２０〜２５％になるように乾燥することを特徴とする半生麺類の製造方法により、上記課題を解決したものである。 That is, in the present invention, a noodle dough is formed by adding salt and water to a dough raw material, and then a noodle string is formed. The above-mentioned problem is solved by a method for producing semi-noodles characterized by drying to 25%.
本発明の製造方法によれば、従来の半生麺に比し、保存性に優れた半生麺類が得られ、しかも従来の半生麺の喫食時の食感に勝るとも劣らない優れた食感の半生麺類を得ることができる。 According to the production method of the present invention, it is possible to obtain semi-raw noodles having excellent storage stability compared to conventional semi-raw noodles, and also to have an excellent texture that is not inferior to the texture at the time of eating of conventional semi-noodles. Noodles can be obtained.
本発明は、まず、生地原料に食塩と水を加えて麺生地を作製する。 In the present invention, first, salt and water are added to a dough raw material to prepare a noodle dough.
生地原料としては、主成分としての穀粉が挙げられるが、穀粉の種類は特に限定されず、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉；蕎麦粉；米粉等が挙げられる。麺の種類に応じて、これら小麦粉は、単独で又は２種以上組み合わせて使用することができる。例えば、パスタ類にはデュラム小麦、中華麺には準強力粉、うどん、そうめんには中力粉等を主として用いることができる。 Examples of the dough material include flour as a main component, but the type of flour is not particularly limited, and examples thereof include strong flour, semi-strong flour, medium flour, thin flour, durum wheat flour, oat flour, rice flour and the like. Depending on the type of noodle, these flours can be used alone or in combination of two or more. For example, durum wheat can be used for pasta, quasi-strong flour for Chinese noodles, udon, somen for medium noodles.
生地原料には、上記穀粉の他、任意成分として、炭酸ナトリウム、炭酸カリウム、乳酸カルシウム、ポリリン酸カリウム、カンスイ；大豆油、菜種油、バター、マーガリン等の動植物性油脂；グリセリン脂肪酸エステル等の乳化剤；トウモロコシ澱粉、タピオカ澱粉等の生澱粉類やそれらのリン酸架橋等した化工澱粉；食物繊維；卵白等の卵製品；脱脂粉乳やその他の乳製品；小麦粉グルテン等の蛋白強化剤；グアガム、キサンタンガム、カラギーナン等の増粘剤；ショ糖等の糖質；クエン酸、酢酸等の酸味料；ビタミン、ミネラル、アミノ酸等の栄養強化剤；保存剤；酵素剤；ｐＨ調整剤；酵母エキス等を用いることができる。これら任意成分は、単独で又は２種以上組み合わせて使用することができる。 In addition to the above flour, the dough raw materials include sodium carbonate, potassium carbonate, calcium lactate, potassium polyphosphate, kansui; animal and vegetable oils such as soybean oil, rapeseed oil, butter, margarine; Raw starches such as corn starch and tapioca starch, and modified starches such as those phosphoric acid cross-linked; dietary fiber; egg products such as egg white; skim milk powder and other dairy products; protein fortifiers such as wheat flour gluten; Thickeners such as carrageenan; sugars such as sucrose; acidulants such as citric acid and acetic acid; nutrient enhancers such as vitamins, minerals and amino acids; preservatives; enzyme agents; pH adjusters; Can do. These optional components can be used alone or in combination of two or more.
上記生地原料に添加される食塩の量は、通常添加される量より多量とするのが好ましい。通常食塩は、生地原料１００質量部に対して、パスタ類（スパゲッティ、マカロニ等）の場合、０〜１質量部；うどん（ひやむぎ、そうめん）の場合、４〜５質量部；日本蕎麦の場合、０〜２質量部；中華麺の場合、０〜２質量部を添加するが、斯様な食塩の添加量では、十分な微生物の増殖抑制が得られにくい。
そのため、通常添加される食塩の量に、更に生地原料１００質量部に対して、２〜１１質量部、好ましくは２〜８質量部、より好ましくは３〜７質量部を追加するのが、有利である。追加する食塩の量が２質量部未満では、微生物の増殖を十分に抑えにくく、他方で８質量部を超えると喫食時の麺の塩味が強くなり易い。
また、上記生地原料に添加する食塩は、生地原料にそのまま添加してもよいが、食塩水として添加するのが、麺生地中の食塩濃度のばらつきを抑える点で、好ましい。
The amount of salt added to the dough raw material is preferably larger than the amount usually added. Usually, salt is 0 to 1 part by weight for pasta (spaghetti, macaroni, etc.), 4 to 5 parts by weight for udon (hiyamamugi, somen) for 100 parts by weight of dough raw material; 0-2 parts by mass; In the case of Chinese noodles, 0-2 parts by mass are added. However, with such an amount of sodium chloride, it is difficult to sufficiently suppress the growth of microorganisms.
Therefore, it is advantageous to add 2 to 11 parts by mass, preferably 2 to 8 parts by mass, more preferably 3 to 7 parts by mass, with respect to 100 parts by mass of the dough raw material, in addition to the amount of salt that is usually added. It is. If the amount of salt to be added is less than 2 parts by mass, it is difficult to sufficiently suppress the growth of microorganisms. On the other hand, if it exceeds 8 parts by mass, the salty taste of noodles during eating tends to be strong.
The salt added to the dough raw material may be added to the dough raw material as it is, but it is preferable to add it as a saline solution in terms of suppressing variations in salt concentration in the noodle dough.
麺生地の作製方法は特に限定されないが、例えば生地原料と添加された食塩（水）に適宜水を添加しながらミキシングによって麺生地を作製する方法等が挙げられる。ミキシングによって麺生地を作製する場合、３〜３０分間、特に脱気しながら１０〜２０分間のミキシングを行うのが、喫食時に良好な食感の麺が得られる点で、好ましい。 The method for preparing the noodle dough is not particularly limited, and examples thereof include a method for preparing the noodle dough by mixing while appropriately adding water to the dough raw material and added salt (water). When producing noodle dough by mixing, it is preferable that mixing is performed for 3 to 30 minutes, particularly 10 to 20 minutes while deaeration, in order to obtain noodles having a good texture during eating.
次いで、本発明は、作製された麺生地から麺線を形成する。作製された麺線の水分含量は、通常の生麺の水分含量であればよく、具体的には２６〜３５質量％程度である。
麺線形成法としては特に限定されないが、例えば、上記麺生地をロール圧延機や減圧押出し機等にて麺帯を形成した後、得られた麺帯を切刃を用いて切り出すことによって麺線を形成する方法、あるいは押出し機にて押出しすることによって麺線を形成する方法等が挙げられる。
因みに、上記減圧押出し機による麺帯の形成は、真空度の高い減圧下、具体的には−０．０６ＭＰａ（ゲージ圧）以下で行なうのが、弾性力に富む麺類が得られる点から好ましい。
Next, the present invention forms a noodle string from the produced noodle dough. The water content of the produced noodle strings may be the water content of ordinary raw noodles, specifically about 26 to 35% by mass.
The noodle strings forming method is not particularly limited. For example, the noodle strings are formed by forming the noodle strips with a roll mill or a vacuum extruder, and then cutting the obtained noodle strips with a cutting blade. And a method of forming noodle strings by extruding with an extruder.
Incidentally, the formation of the noodle band by the reduced pressure extruder is preferably carried out under reduced pressure with a high degree of vacuum, specifically, −0.06 MPa (gauge pressure) or less from the viewpoint of obtaining noodles rich in elasticity.
更に、本発明は、上記作製された麺線に飽和水蒸気を接触させる。これによって、微生物の増殖を十分に抑えることができるので半生麺類の保存性が向上し、しかも喫食時の麺の食感が良好となるのに対し、麺線に飽和水蒸気を接触させない場合には、微生物の増殖を十分に抑えることができず、本発明の課題を解決し得ない。
このとき、飽和水蒸気の温度は、８５〜１１０℃、好ましくは９０〜１０５℃、特に好ましくは９３〜１０３℃とし、その時の接触時間を１〜８０分間、好ましくは３〜６０分間、より好ましくは３〜４０分間、更に好ましくは１０〜４０分間、より更に好ましくは１０〜３０分間、特に好ましくは１０〜２０分間とするのが、有利である。
具体的には、飽和水蒸気を接触させる処理時間は上記範囲において各種麺類に応じて調整するのが好ましく、例えば、パスタ類（スパゲッティ、マカロニ等）の場合、３〜６５分間、特に１０〜３０分間とするのが、好ましい。また、うどんの場合、１０〜８０分間、特に１０〜４５分間とするのが好ましい。ひやむぎの場合、５〜５０分間、特に１０〜３５分間とするのが好ましい。そうめんの場合、５〜４０分間、特に１０〜３０分間とするのが好ましい。中華麺の場合、５〜６０分間、特に１０〜４０分間とするのが好ましい。日本蕎麦の場合、５〜６０分間、特に１０〜４０分間とするのが好ましい。
飽和水蒸気を接触させる際には、麺線を１３０〜１５５ｇの小分けにするのが、麺線全体に水蒸気が満遍なく接触し易くなるので半生麺類の保存性を向上せしめる上で、好ましい。
Furthermore, in the present invention, saturated steam is brought into contact with the noodle strings produced as described above. As a result, the growth of microorganisms can be sufficiently suppressed, so that the preservation of semi-noodles is improved, and the texture of the noodles during eating is good, whereas when the saturated steam is not in contact with the noodle strings The growth of microorganisms cannot be sufficiently suppressed, and the problems of the present invention cannot be solved.
At this time, the temperature of the saturated water vapor is 85 to 110 ° C., preferably 90 to 105 ° C., particularly preferably 93 to 103 ° C., and the contact time at that time is 1 to 80 minutes, preferably 3 to 60 minutes, more preferably It is advantageous that the time is 3 to 40 minutes, more preferably 10 to 40 minutes, even more preferably 10 to 30 minutes, and particularly preferably 10 to 20 minutes.
Specifically, the treatment time for contacting with saturated water vapor is preferably adjusted in accordance with various noodles in the above range. For example, in the case of pasta (spaghetti, macaroni, etc.), it is 3 to 65 minutes, particularly 10 to 30 minutes. Is preferable. In the case of udon, it is preferably 10 to 80 minutes, particularly 10 to 45 minutes. In the case of hiyamemugi, it is preferably 5 to 50 minutes, particularly 10 to 35 minutes. In the case of somen, it is preferably 5 to 40 minutes, particularly 10 to 30 minutes. In the case of Chinese noodles, it is preferably 5 to 60 minutes, particularly 10 to 40 minutes. In the case of Japanese soba, it is preferably 5-60 minutes, particularly 10-40 minutes.
When the saturated steam is brought into contact, it is preferable to divide the noodle strings into 130 to 155 g in order to improve the preservability of the semi-noodles because the steam easily contacts the entire noodle strings evenly.
尚、飽和水蒸気を接触させるときの圧力は、実質的に常圧（約１気圧）であればよく、具体的には０．９５〜１．０５気圧の範囲内とするのが好ましい。 In addition, the pressure at the time of making saturated water vapor contact should just be a substantially normal pressure (about 1 atmosphere), and it is preferable to specifically set it in the range of 0.95-1.05 atmosphere.
また、麺線に飽和水蒸気を接触させる手段としては、例えば、飽和水蒸気の雰囲気下に麺線を置く方法；飽和水蒸気を麺線に直接噴霧する方法等が挙げられる。 Examples of means for bringing saturated steam into contact with the noodle strings include a method of placing the noodle strings in an atmosphere of saturated steam; a method of spraying saturated steam directly onto the noodle strings.
更に、本発明は、飽和水蒸気に接触させた麺線を、麺線の水分含量が２０〜２５％、特に好ましくは２３〜２５％になるように乾燥する。麺線の水分含量が２５％超では微生物の増殖を十分に抑えることができないので本発明の課題を解決し得ず、他方麺線の水分含量が２０％未満の場合には、喫食時の麺の食感（特に麺のコシの強さ及び滑らかさ）が非常に悪い。これに対し、麺線の水分含量が２０〜２５％の範囲内であれば、半生麺類の保存性を向上せしめ、しかも喫食時の麺のコシ及び滑らかさも良好となる。
乾燥方法としては、特に限定されないが、例えば冷風乾燥、熱風乾燥、過熱蒸気、マイクロウェーブ等が挙げられる。このうち、熱風乾燥及び過熱蒸気乾燥が、半生麺類の乾燥むらを防止できる点で、好ましい。
ここに、乾燥温度は、特に限定されないが、４〜１９０℃、特に５０〜１９０℃とするのが好ましく、また乾燥時間は１〜１２０分間、特に１〜６０分間とするのが好ましい。
例えば、熱風乾燥の場合、乾燥温度は、５０〜１００℃、特に６０〜１００℃とするのが、喫食時に良好な食感の麺が得られる点で、好ましい。また、送風される気体の流速は、０．１〜２．５ｍ／秒、特に０．３〜１．５ｍ／秒とするのが好ましく、この気体としては、空気、窒素ガス、炭酸ガス等が挙げられるが、空気が低コストであるので望ましい。このときの処理時間は、５〜６０分間、好ましくは１０〜６０分間、より好ましくは１０〜３０分間とするのが、有利である。
また、過熱蒸気の場合、蒸気温度は、１１０〜１９０℃、特に１１５〜１４０℃とし、その時の処理時間は、１〜３０分間、特に３〜２０分間とするのが、喫食時に良好な食感の麺が得られる点で、好ましい。
Furthermore, in the present invention, the noodle strings brought into contact with saturated water vapor are dried so that the moisture content of the noodle strings is 20 to 25%, particularly preferably 23 to 25%. If the moisture content of the noodle strings exceeds 25%, the growth of microorganisms cannot be sufficiently suppressed, so the problem of the present invention cannot be solved. On the other hand, if the moisture content of the noodle strings is less than 20%, the noodles at the time of eating The texture (especially the strength and smoothness of the noodles) is very bad. On the other hand, if the moisture content of the noodle strings is in the range of 20 to 25%, the preservability of the semi-noodles is improved, and the stiffness and smoothness of the noodles during eating are also good.
Although it does not specifically limit as a drying method, For example, cold air drying, hot air drying, superheated steam, a microwave etc. are mentioned. Of these, hot air drying and superheated steam drying are preferable in that uneven drying of semi-raw noodles can be prevented.
Although a drying temperature is not specifically limited here, It is preferable to set it as 4-190 degreeC, especially 50-190 degreeC, and it is preferable that drying time shall be 1 to 120 minutes, especially 1 to 60 minutes.
For example, in the case of hot air drying, it is preferable that the drying temperature is 50 to 100 ° C., particularly 60 to 100 ° C., because noodles having a good texture during eating can be obtained. The flow rate of the blown gas is preferably 0.1 to 2.5 m / sec, particularly 0.3 to 1.5 m / sec. Examples of the gas include air, nitrogen gas, carbon dioxide gas, and the like. Although desirable, air is desirable because of its low cost. The treatment time at this time is advantageously 5 to 60 minutes, preferably 10 to 60 minutes, more preferably 10 to 30 minutes.
In the case of superheated steam, the steam temperature is 110 to 190 ° C., particularly 115 to 140 ° C., and the treatment time is 1 to 30 minutes, particularly 3 to 20 minutes. It is preferable in that noodles can be obtained.
以上の手順により、作製された半生麺類は、従来の半生麺に比し、優れた保存性を保持する。しかも、これを電子レンジ、茹で、蒸し等によって加熱して喫食した場合には、良好な食感、特にコシや滑らかさの良好な麺が得られる。また、当該半生麺類は、加熱調理時のほぐれ性にも優れている。
半生麺類の種類としては、特に限定されず、例えば、パスタ類（スパゲッティ、マカロニ等）、うどん、ひやむぎ、そうめん、平めん、日本蕎麦、中華麺、ビーフン等が挙げられるが、食感が良好で保存性もよい点からパスタ類が好ましく、このパスタ類のなかでも特にスパゲッティが好ましい。
According to the above procedure, the prepared semi-noodles retain superior storage stability compared to conventional semi-noodles. In addition, when this is heated and eaten with a microwave oven, boiled, steamed, etc., noodles with good texture, particularly firmness and smoothness can be obtained. Moreover, the said semi-raw noodles are excellent also in the looseness property at the time of cooking.
The kind of semi-noodles is not particularly limited, and examples include pasta (spaghetti, macaroni, etc.), udon, hiyagigi, somen, flat noodles, Japanese soba noodles, Chinese noodles, rice noodles, etc. Pasta is preferable from the viewpoint of good preservability, and spaghetti is particularly preferable among these pasta.
得られた半生麺類を、保存性向上及び食感の保持の点から、無菌下で包装容器に充填することが好ましい。
包装容器の形状としては、袋状、カップ状、トレー状等が挙げられ、これらを適宜組み合わせて用いてもよいし、適宜押し蓋、かぶせ蓋、ピラード蓋等を用いてもよいが、生麺類の長期の保存性を維持するため密閉性の高いものが好ましい。
また、包装容器の素材としては、通常食品の包装容器に用いられる素材であればよく、例えば、ポリエチレンテレフタレート、結晶化ポリエチレンテレフタレート、ポリプロピレン、ポリエチレン、ポリスチレン、アルミニウム等及びこれらの複合材料が挙げられる。これらの素材のうち、耐熱性や耐電子レンジ性の点から、ポリプロピレンが好ましい。
The obtained semi-raw noodles are preferably filled into a packaging container under aseptic conditions from the viewpoint of improving the storage stability and maintaining the texture.
Examples of the shape of the packaging container include a bag shape, a cup shape, a tray shape, and the like. These may be used in appropriate combinations, or may be appropriately used as a push lid, a cover lid, a pillar lid, etc. In order to maintain long-term storage, a highly airtight material is preferable.
Moreover, the material of the packaging container may be any material that is normally used for food packaging containers. Examples thereof include polyethylene terephthalate, crystallized polyethylene terephthalate, polypropylene, polyethylene, polystyrene, aluminum, and composite materials thereof. Among these materials, polypropylene is preferable from the viewpoint of heat resistance and microwave resistance.
以下、実施例及び比較例を挙げて本発明をさらに具体的に説明するが、本発明は以下の実施例などによって何ら限定されるものではない。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not limited at all by the following examples.
実施例１
〔麺線の製造〕
デュラム小麦セモリナ１００質量部、澱粉１０質量部、卵白粉２質量部の生地原料及び１３．３質量％食塩水３０質量部（生地原料１００質量部に対し食塩７質量部）を混合し、混練して麺生地とした。これを馬蹄形ダイ（麺帯幅１５ｃｍ）を装着したパスタ製造機を用いて、−６５０ｍｍＨｇの減圧条件下で麺帯押出しし、次いで圧延、切り出し（麺線太さ１．８ｍｍ）して、生スパゲッティ（麺線）を得た。作製された生スパゲッティの水分含量は、２９質量％であった。
上記麺線を１４０〜１４５ｇずつに小分けし、これらをメッシュかごに入れた。
次いで、スチーマー（（株）荒畑製作所製スチーマーボックス、形式：Ｋ−１０Ｘ）を用い、当該メッシュカゴに入れた生スパゲッティ（麺線）を１００℃の飽和水蒸気を充満させた庫内（常圧：１気圧）に１０分間置いて、飽和水蒸気に接触させた。
次いで、熱風乾燥装置を用い、当該麺線に、温度７０℃の熱風（空気）を風速０．５ｍ／秒で２０分間吹き付けて、水分含量２３質量％の半生スパゲッティを得た。
Example 1
[Manufacture of noodle strings]
100 parts by weight of durum wheat semolina, 10 parts by weight of starch, 2 parts by weight of egg white powder and 30 parts by weight of 13.3% by weight saline (7 parts by weight of salt with respect to 100 parts by weight of dough raw material) are mixed and kneaded. A noodle dough. Using a pasta manufacturing machine equipped with a horseshoe die (noodle strip width 15 cm), the noodle strip was extruded under a reduced pressure of −650 mmHg, then rolled and cut out (noodle wire thickness 1.8 mm) to obtain fresh spaghetti (Noodle string) was obtained. The moisture content of the prepared raw spaghetti was 29% by mass.
The noodle strings were subdivided into 140 to 145 g, and these were put in a mesh basket.
Next, using a steamer (Steamer Box, Co., Ltd., Arahata Seisakusho, model: K-10X), the raw spaghetti (noodle strings) placed in the mesh basket was filled with saturated steam at 100 ° C. (normal pressure: (1 atm) for 10 minutes and contacted with saturated water vapor.
Subsequently, hot air (air) at a temperature of 70 ° C. was blown onto the noodle strings for 20 minutes at a wind speed of 0.5 m / second using a hot air drying apparatus to obtain semi-raw spaghetti with a moisture content of 23 mass%.
尚、スパゲッティの水分含量は、以下の常圧加熱乾燥法（五訂 日本食品標準成分表分析マニュアル／麺類の水分含量測定条件：試料の麺３ｇ、乾燥温度１３５℃、乾燥時間３時間）にて、測定した。
〔常圧加熱乾燥法〕
秤量缶を電気定温乾燥機（１３５℃）にて１時間乾燥した後、秤量缶をシリカゲル入りデシケーター中で室温まで放冷し、この秤量缶の質量を測定する。
この秤量缶（アルミニウム製）内にスパゲッティ３ｇを入れ、乾燥前のスパゲッティを入れた秤量缶の質量を測定し、蓋を開けたスパゲッティ入りの秤量缶を電気定温乾燥機（１３５℃）にて３時間乾燥する。乾燥後、蓋を閉めたスパゲッティ入の秤量缶をシリカゲル入りデシケーター中で室温まで放冷し、乾燥後のスパゲッティを入れた秤量缶の質量を測定する。
得られた結果から、以下の式にて、水分含量（ｇ／１００ｇ：％）を算出する。
水分含量（％）＝〔（Ｗ1−Ｗ2）／Ｓ〕×１００
Ｗ1：試料を入れた秤量缶の乾燥前の質量（ｇ）
Ｗ2：試料を入れた秤量缶の乾燥後の質量（ｇ）
Ｓ：乾燥前の試料の質量（ｇ）
The water content of spaghetti is determined by the following atmospheric pressure heating and drying method (5th Japan Food Standards Component Analysis Manual / Noodles moisture content measurement conditions: 3 g of sample noodles, drying temperature 135 ° C., drying time 3 hours) ,It was measured.
[Normal pressure heating drying method]
After drying the weighing can for 1 hour with an electric constant temperature dryer (135 ° C.), the weighing can is allowed to cool to room temperature in a desiccator containing silica gel, and the mass of the weighing can is measured.
3 g of spaghetti was put into this weighing can (made of aluminum), the mass of the weighing can with the spaghetti before drying was measured, and the weighing can with spaghetti with the lid opened was measured with an electric constant temperature dryer (135 ° C.). Dry for hours. After drying, the weighing can with spaghetti with the lid closed is allowed to cool to room temperature in a desiccator containing silica gel, and the mass of the weighing can with the spaghetti after drying is measured.
From the obtained results, the water content (g / 100 g:%) is calculated by the following formula.
Water content (%) = [(W 1 −W 2 ) / S] × 100
W 1 : Mass before drying the weighing can containing the sample (g)
W 2 : Mass after drying the weighing can containing the sample (g)
S: Mass of sample before drying (g)
実施例２
「熱風乾燥」を「過熱蒸気乾燥」に代えた以外、すなわち、過熱蒸気乾燥装置を用い、当該麺線を、温度１２０℃の過熱蒸気に１０分間曝した以外は、実施例１と同様にして水分含量２３質量％の半生スパゲッティを得た。
Example 2
Except for replacing “hot air drying” with “superheated steam drying”, that is, using a superheated steam drying apparatus, the noodle strings were exposed to superheated steam at a temperature of 120 ° C. for 10 minutes in the same manner as in Example 1. A semi-fresh spaghetti with a water content of 23% by mass was obtained.
実施例３
麺線に飽和水蒸気を接触させる手段として「麺線を飽和水蒸気雰囲気下に置く方法」を「飽和水蒸気を麺線に直接噴霧する方法」に代えた以外、すなわち飽和水蒸気噴霧装置を用い、当該麺線に、１００℃の飽和水蒸気を２０分間直接噴霧した以外は実施例１と同様にして水分含量２３質量％の半生スパゲッティを得た。
Example 3
As a means of bringing saturated water vapor into contact with the noodle strings, the “method of placing the noodle strings in a saturated water vapor atmosphere” is replaced with “method of directly spraying saturated water vapor onto the noodle strings”, that is, using the saturated water vapor spray device, A semi-raw spaghetti with a water content of 23% by mass was obtained in the same manner as in Example 1 except that saturated water vapor at 100 ° C. was directly sprayed onto the wire for 20 minutes.
実施例４
「熱風乾燥」を「過熱蒸気乾燥」に代えた以外、すなわち、過熱蒸気乾燥装置を用い、当該麺線を、温度１２０℃の過熱蒸気に１０分間曝した以外は、実施例３と同様にして水分含量２３質量％の半生スパゲッティを得た。
Example 4
Except that “hot air drying” was replaced with “superheated steam drying”, that is, using a superheated steam dryer, the noodle strings were exposed to superheated steam at a temperature of 120 ° C. for 10 minutes in the same manner as in Example 3. A semi-fresh spaghetti with a water content of 23% by mass was obtained.
比較例１
得られた生スパゲッティを飽和水蒸気に接触させることなく、２０分間熱風乾燥した以外は、実施例１と同様にして、水分含量２３％の半生スパゲッティを得た。
Comparative Example 1
A semi-raw spaghetti with a moisture content of 23% was obtained in the same manner as in Example 1 except that the obtained raw spaghetti was dried with hot air for 20 minutes without contacting with saturated steam.
比較例２
得られた生スパゲッティを飽和水蒸気に接触させることなく、１０分間過熱蒸気乾燥した以外は、実施例２と同様にして、水分含量２３％の半生スパゲッティを得た。
Comparative Example 2
A semi-raw spaghetti having a moisture content of 23% was obtained in the same manner as in Example 2 except that the obtained raw spaghetti was dried with superheated steam for 10 minutes without contacting with saturated steam.
比較例３
麺線に飽和水蒸気を１０分間接触させた後、熱風乾燥をしなかった以外は、実施例１と同様にして、水分含量２８％の生スパゲッティを得た。
Comparative Example 3
Fresh spaghetti with a moisture content of 28% was obtained in the same manner as in Example 1 except that saturated steam was brought into contact with the noodle strings for 10 minutes and then hot-air drying was not performed.
試験例１
実施例１〜４及び比較例１〜３で得られた半生又は生スパゲッティを無菌条件下でポリプロピレン製包装容器（縦２０ｃｍｘ横１２ｃｍ）に充填後、直ちに容器の蓋をシールして容器詰め半生又は生スパゲッティを得た。
各容器詰めスパゲッティを室温（２０〜３０℃）で２週間保管した後、開封し、各半生又は生スパゲッティから麺線（長さ１ｃｍ）を切り取り、切り取った麺線１０個をシャーレに入れて３７℃で１４日間インキュベートし、当該麺線における微生物増殖の様子を観察した。
表１に示す評価基準により微生物増殖抑制試験を行い、その結果は、表２の評価項目〔微生物増殖抑制〕欄のとおりであった。
この結果から、実施例１〜４の方法を用いれば、スパゲッティの微生物の増殖を十分に抑制できたに対し、比較例１〜３の方法を用いれば、スパゲッティの微生物の増殖を十分に抑制できなかった。すなわち、本発明の製造方法で得られた半生スパゲッティは、優れた保存性を有することが明らかにされた。
Test example 1
After filling the half life or raw spaghetti obtained in Examples 1 to 4 and Comparative Examples 1 to 3 into a polypropylene packaging container (20 cm long × 12 cm wide) under aseptic conditions, the container lid is immediately sealed and the Got raw spaghetti.
Each container-packed spaghetti was stored at room temperature (20-30 ° C.) for 2 weeks, then opened, cut noodle strings (1 cm in length) from each half or raw spaghetti, and 10 cut noodle strings were placed in a petri dish 37 After incubation at 14 ° C. for 14 days, the state of microbial growth on the noodle strings was observed.
A microbial growth inhibition test was carried out according to the evaluation criteria shown in Table 1, and the results were as shown in the evaluation item [microorganism growth inhibition] column of Table 2.
From this result, if the methods of Examples 1 to 4 were used, the growth of the spaghetti microorganisms could be sufficiently suppressed, whereas if the methods of Comparative Examples 1 to 3 were used, the growth of the spaghetti microorganisms could be sufficiently suppressed. There wasn't. That is, it was clarified that the semi-fresh spaghetti obtained by the production method of the present invention has excellent storage stability.
試験例２
試験例１で包装された各容器詰め半生又は生スパゲッティを室温（２０〜３０℃）で２週間保管した後、開封し、各半生スパゲッティを歩留まり２２０％まで茹で上げた後、２０℃の水に４０秒間浸して、各茹でスパゲッティを得た。
これら各スパゲッティを１０名のパネラーにより表３に示す評価基準により官能評価を行い、その結果は、表４の評価項目〔コシの強さ〕〔滑らかさ〕〔ほぐれ性〕〔風味〕のとおりであった。
Test example 2
Each container-packed half life or raw spaghetti packaged in Test Example 1 is stored at room temperature (20-30 ° C.) for 2 weeks, then opened, each half-life spaghetti is boiled to a yield of 220%, and then poured into water at 20 ° C. Soaking for 40 seconds, spaghetti was obtained in each bowl.
Each of these spaghettis was subjected to sensory evaluation by 10 panelists according to the evaluation criteria shown in Table 3, and the results were as shown in the evaluation items in [Table 4] [Strength of strength] [Smoothness] [Looseness] [Flavour]. there were.
試験例３
表５に示すように、生地原料１００質量部に対する食塩添加量を変えた以外は、実施例１と同様にして、半生スパゲッティを得た。
得られた半生スパゲッティの各評価を試験例１及び２と同様にして行い、その結果は表４の評価項目の欄のとおりであった。
生地原料中に食塩が含まれない場合、半生スパゲッティの保存性が悪いのに対し、生地原料に対して食塩２質量部以上含まれている場合、半生スパゲッティの保存性が向上した。
生地原料に対する食塩の添加量を２〜８質量部、特に３〜７質量部とした場合に、得られたスパゲッティの喫食時の麺の食感（コシの強さ、滑らかさ）は優れていた。更に加熱調理時の麺のほぐれ性及び風味も優れていた。
Test example 3
As shown in Table 5, semi-fresh spaghetti was obtained in the same manner as in Example 1 except that the amount of salt added to 100 parts by mass of the dough raw material was changed.
Each evaluation of the obtained half-boiled spaghetti was performed in the same manner as in Test Examples 1 and 2, and the results were as shown in the column of evaluation items in Table 4.
When salt is not contained in the dough raw material, the shelf life of the half-boiled spaghetti is poor, whereas when the salt raw material is contained in an amount of 2 parts by mass or more of the salt, the shelf life of the half-boiled spaghetti is improved.
When the amount of salt added to the dough raw material was 2 to 8 parts by mass, particularly 3 to 7 parts by mass, the texture (strength and smoothness) of the noodles when eating the resulting spaghetti was excellent . Furthermore, the looseness and flavor of the noodles during cooking were also excellent.
試験例４
表６に示すように、熱風乾燥の処理時間を調整して、各スパゲッティの水分含量を調整した以外は実施例１と同様にして、各スパゲッティを得た。尚、各スパゲッティは実質的にアルファ化されていなかった。
得られた各スパゲッティの各評価を試験例１及び２と同様にして行い、その結果は表５の評価項目欄のとおりであった。
水分含量２６％のスパゲッティでは保存性が悪く、水分含量１９％のスパゲッティでは保存性はよいものの、加熱調理時の食感、ほぐれ性及び風味の何れも悪かったのに対し、水分含量１９〜２５％の半生スパゲッティでは、保存性はもちろん、加熱調理時の食感、ほぐれ性及び風味の何れも優れていた。
Test example 4
As shown in Table 6, each spaghetti was obtained in the same manner as in Example 1 except that the treatment time for hot air drying was adjusted to adjust the water content of each spaghetti. Each spaghetti was not substantially alphalated.
Each evaluation of each obtained spaghetti was carried out in the same manner as in Test Examples 1 and 2, and the results were as shown in the evaluation item column of Table 5.
The spaghetti with a moisture content of 26% is poor in preservability and the spaghetti with a moisture content of 19% is good in preservability, but the texture, looseness and flavor during cooking are poor, whereas the moisture content is 19-25. % Semi-fresh spaghetti was excellent not only in preservability but also in texture, looseness and flavor during cooking.
試験例５
表７に示すように飽和水蒸気の温度を変えた以外は、実施例１と同様にして、半生スパゲッティを得た。
得られた半生スパゲッティの各評価を試験例１及び２と同様にして行い、その結果は表６の評価項目の欄のとおりであった。
飽和水蒸気の温度を８９〜１０６℃とした場合には、得られた半生スパゲッティの保存性が概ね良好であった。飽和水蒸気の温度を９０〜１０５℃、特に９３〜１０３℃とした場合には、得られた半生スパゲッティの食感が良好であった。このとき、麺のほぐれ性がよく、麺の風味も損なわれなかった。
Test Example 5
As shown in Table 7, semi-spaghetti was obtained in the same manner as in Example 1 except that the temperature of the saturated water vapor was changed.
Each evaluation of the obtained half-boiled spaghetti was performed in the same manner as in Test Examples 1 and 2, and the results were as shown in the column of evaluation items in Table 6.
When the temperature of the saturated water vapor was 89 to 106 ° C., the preservability of the obtained semi-raw spaghetti was generally good. When the temperature of the saturated water vapor was 90 to 105 ° C, particularly 93 to 103 ° C, the texture of the obtained semi-raw spaghetti was good. At this time, the looseness of the noodles was good and the flavor of the noodles was not impaired.
試験例６
表８に示すように、麺線の飽和水蒸気の接触時間を変更した以外は、実施例１と同様にして半生スパゲッティを得た。
得られた半生スパゲッティの各評価を試験例１及び２と同様にして行い、その結果は表７の評価項目欄のとおりであった。
飽和水蒸気の接触時間を１〜６５分間とした場合には、得られた半生スパゲッティの保存性が概ね良好であり、３〜６５分間とした場合には保存性が非常に良かった。しかも、飽和水蒸気の接触時間を３〜４０分間、特に１０〜２０分間とした場合には、得られた半生スパゲッティの食感が良好であった。このとき、麺のほぐれ性がよく、麺の風味も損なわれなかった。
Test Example 6
As shown in Table 8, semi-spaghetti was obtained in the same manner as in Example 1 except that the contact time of the saturated water vapor of the noodle strings was changed.
Each evaluation of the obtained half-boiled spaghetti was performed in the same manner as in Test Examples 1 and 2, and the results were as shown in the evaluation item column of Table 7.
When the contact time of saturated water vapor was 1 to 65 minutes, the shelf life of the obtained semi-fresh spaghetti was generally good, and when it was 3 to 65 minutes, the shelf life was very good. And when the contact time of saturated water vapor | steam was 3 to 40 minutes, especially 10 to 20 minutes, the food texture of the obtained semi-raw spaghetti was favorable. At this time, the looseness of the noodles was good and the flavor of the noodles was not impaired.
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| JPS5763061A (en) * | 1980-10-02 | 1982-04-16 | Eitaro Suzuki | Preparation of half dried noodle and its machine |
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