JP2016154507A - Method for producing cooked noodles - Google Patents
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本発明は、調理済みの麺類であって、そのまま喫食できるか、又は電子レンジ等によって解凍することによって喫食可能な状態となる、調理済み麺類の製造方法に関する。 The present invention relates to a method for producing cooked noodles that are cooked noodles that can be eaten as they are or can be eaten by thawing with a microwave oven or the like.
うどん、そば、中華麺、パスタなどの麺類は、小麦粉や澱粉などの穀粉類を主体とする粉体原料を用いて製造され、麺類独特の滑らかさや粘弾性などに由来する独特の食感を持つ食品である。麺には、茹でた後の時間が経つにつれて徐々にコシがなくなるという課題があるところ、特許文献1には、麺生地にフェルラ酸などのカフェー酸系化合物を添加し常法に従って製麺することで、斯かる課題を解決し、麺本来の滑らかな食感とコシとを有する麺が得られる旨記載されており、また、麺中のカフェー酸系化合物の含有率は0.005〜3.5重量%が好ましい旨も記載されている。 Noodles such as udon, buckwheat noodles, Chinese noodles, and pasta are manufactured using powder raw materials mainly composed of flour such as wheat flour and starch, and have a unique texture derived from the unique smoothness and viscoelasticity of noodles. It is food. In noodles, there is a problem that the stiffness gradually disappears as time passes after boiling. In Patent Document 1, noodle dough is made by adding a caffeic acid-based compound such as ferulic acid to noodle dough according to a conventional method. It is described that such a problem can be solved and a noodle having the original smooth texture and stiffness can be obtained, and the content of the caffeic acid compound in the noodle is 0.005 to 3. It is also described that 5% by weight is preferable.
麺類の食感は、一般に、コシが強いものが好ましいとされており、さらに、麺類の種類に応じて独特の歯応えや弾性が要求される。また麺類には、食感のみならず外観が良好であることも要望されており、一般に、麺線表面が滑らかでつるつるとした食感が得られそうな外観が好ましいとされている。さらに麺類には、喫食時のみならず製造時にも要望があり、麺生地から麺線を得るまでの過程でべたつきが少なく製麺性に優れるものが好ましいとされている。製麺性、外観及び食感の全てに優れる麺類は未だ提供されていない。 The texture of the noodles is generally considered to be strong, and a unique texture and elasticity are required depending on the type of noodles. Noodles are also required to have a good appearance as well as a texture, and in general, an appearance that provides a smooth and smooth texture is likely to be obtained. Further, noodles are requested not only at the time of eating but also at the time of production, and it is preferable that noodles have little stickiness in the process of obtaining noodle strings from noodle dough and have excellent noodle-making properties. Noodles excellent in all of noodle-making properties, appearance and texture have not yet been provided.
本発明の課題は、製麺性、外観及び食感に優れる調理済み麺類の製造方法に関する。 The subject of this invention is related with the manufacturing method of the cooked noodles which are excellent in noodle-making property, an external appearance, and food texture.
本発明は、フェルラ酸を0.001〜0.012質量%含有する粉体原料から麺生地を調製する工程と、前記麺生地を雰囲気温度35〜45℃の環境に15〜120分間置く熟成工程と、前記熟成工程を経た前記麺生地を製麺して生麺線を得、該生麺線を茹で調理する製麺・調理工程とを有する、調理済み麺類の製造方法である。
また本発明は、前記製造方法で得られた調理済み麺類である。
The present invention includes a step of preparing a noodle dough from a powder raw material containing 0.001 to 0.012% by mass of ferulic acid, and an aging step of placing the noodle dough in an environment at an ambient temperature of 35 to 45 ° C. for 15 to 120 minutes And a noodle making / cooking process in which the noodle dough that has undergone the aging process is noodled to obtain a raw noodle string, and the raw noodle string is cooked with a bowl.
Moreover, this invention is the cooked noodles obtained by the said manufacturing method.
本発明によれば、製麺性、外観及び食感に優れる調理済み麺類が得られる。一般に、麺類の茹で歩留りを高めると、食感が低下する傾向があるところ、本発明によれば、茹で歩留りを高めても、食感に優れる調理済み麺類が得られる。茹で歩留りとは、茹でる前の麺線の重量に対する茹で後の重量比を表したものであり、特に量産工場では、採算上、麺類の品質を決める重要な指標となっており、一般に茹で歩留りの数値が大きい方が好ましい。 According to the present invention, cooked noodles excellent in noodle-making properties, appearance, and texture can be obtained. In general, when the yield of noodles is increased, the texture tends to decrease. According to the present invention, cooked noodles having an excellent texture can be obtained even if the yield is increased by boiling. Boiled yield is the ratio of the weight after boiled to the weight of the noodle strings before boiled, and is an important indicator for determining the quality of noodles for profitability, especially in mass production factories. Larger numbers are preferred.
本発明の調理済み麺類の製造方法は、麺生地を調製する麺生地調製工程と、調製した麺生地の熟成工程と、該熟成工程を経た麺生地を製麺して茹で調理する製麺・調理工程とを有する。 The method for producing cooked noodles of the present invention includes a noodle dough preparation step for preparing a noodle dough, an aging step for the prepared noodle dough, and noodle making / cooking for cooking the noodle dough after the aging step and cooking with noodles. Process.
前記麺生地調製工程では、粉体原料を用いて麺生地を調製する。粉体原料の主成分としては、麺類の主原料として通常用いられている穀粉類を特に制限無く用いることができ、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉等の小麦粉の他、ライ麦粉、コーンフラワー、大麦粉、そば粉、米粉、豆粉、はとむぎ粉、ひえ粉、あわ粉等の穀粉;タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等の澱粉等が挙げられ、これらの1種を単独で又は2種以上を組み合わせて用いることができる。澱粉には、各種澱粉にα化、エーテル化、エステル化、アセチル化、架橋処理、酸化処理等の処理を施した加工澱粉が含まれる。特に好ましい粉体原料は小麦粉である。全粉体原料に占める穀粉類の割合は、通常50質量%以上であり、好ましくは75質量%以上、さらに好ましくは90質量%以上である。 In the noodle dough preparation step, a noodle dough is prepared using a powder raw material. As the main ingredient of the powder raw material, flours that are usually used as the main raw material for noodles can be used without any particular limitation. , Rye flour, corn flour, barley flour, buckwheat flour, rice flour, bean flour, sprout flour, fly flour, wax flour, etc .; tapioca starch, potato starch, corn starch, waxy corn starch, starch starch, rice starch, etc. These can be used alone or in combination of two or more. The starch includes processed starch obtained by subjecting various starches to treatments such as α-formation, etherification, esterification, acetylation, crosslinking treatment, and oxidation treatment. A particularly preferred powder raw material is wheat flour. The proportion of flour in the total powder raw material is usually 50% by mass or more, preferably 75% by mass or more, and more preferably 90% by mass or more.
本発明の製造方法の主たる特徴の1つとして、粉体原料として前記穀粉類に加えてさらにフェルラ酸を用い、且つ粉体原料中のフェルラ酸含有量を0.001〜0.012質量%、好ましくは0.002〜0.01質量%、さらに好ましくは0.003〜0.008質量%として、麺生地を調製する点が挙げられる。斯かる特定のフェルラ酸含有量と後記の特定条件での麺生地熟成とを併用することで、製麺性、外観及び食感の全てに優れる調理済み麺類が得られるようになる。後述する実施例と比較例との対比から明らかなように、粉体原料中のフェルラ酸含有量は少なすぎても多すぎても所望の効果は得られない。 As one of the main features of the production method of the present invention, ferulic acid is further used as a powder raw material in addition to the flours, and the ferulic acid content in the powder raw material is 0.001 to 0.012% by mass, The point which prepares noodles dough as 0.002-0.01 mass% preferably 0.003-0.008 mass% more preferably is mentioned. By using such specific ferulic acid content in combination with noodle dough aging under the specific conditions described below, cooked noodles excellent in all noodle-making properties, appearance and texture can be obtained. As will be apparent from the comparison between Examples and Comparative Examples described later, the desired effect cannot be obtained if the ferulic acid content in the powder raw material is too small or too large.
同様の観点から、本発明の製造方法で得られた調理済み麺類中のフェルラ酸含有量は、該調理済み麺類の全質量に対して、好ましくは0.00042〜0.00499質量%、さらに好ましくは0.00125〜0.00333質量%である。 From the same viewpoint, the ferulic acid content in the cooked noodles obtained by the production method of the present invention is preferably 0.00042 to 0.00499% by mass, more preferably, based on the total mass of the cooked noodles. Is 0.00125 to 0.00333 mass%.
フェルラ酸には、遊離型フェルラ酸、エステル型フェルラ酸、結合型フェルラ酸などがあり、本発明においては何れのフェルラ酸も使用可能であるが、特に遊離型フェルラ酸が好ましい。本発明で用いる遊離型フェルラ酸は、イネ科植物等の天然物を給源とするものであっても、化学合成品であっても良く、特に限定はされない。遊離型フェルラ酸として特に好ましいものは、実質的に、小麦粉等の穀粉とは別の原料由来のものである。一般に、小麦粉等の穀粉には遊離型フェルラ酸が含有されているが、その含有量は極少量であるため、遊離型フェルラ酸の添加量を前記特定範囲に調整するためには、遊離型フェルラ酸の給源として穀粉以外の他の原料、例えば後述する精製フェルラ酸を用いることが好ましい。 Examples of ferulic acid include free ferulic acid, ester-type ferulic acid, and bound ferulic acid. In the present invention, any ferulic acid can be used, but free ferulic acid is particularly preferable. The free ferulic acid used in the present invention may be a natural product such as a grass family or a chemically synthesized product, and is not particularly limited. Particularly preferred as free ferulic acid is substantially derived from a raw material different from flour such as wheat flour. Generally, flour such as wheat flour contains free ferulic acid, but its content is extremely small. Therefore, in order to adjust the amount of free ferulic acid added to the specific range, free ferulic acid is used. It is preferable to use a raw material other than flour, for example, purified ferulic acid, which will be described later, as the acid source.
本発明で用いる遊離型フェルラ酸は、該遊離型フェルラ酸を50質量%以上、好ましくは75質量%以上、さらに好ましくは98質量%以上含有する精製フェルラ酸由来のものであっても良い。この精製フェルラ酸は、イネ科植物等の植物由来又は化学合成品由来のフェルラ酸含有組成物を公知の精製法に従って精製し、遊離型フェルラ酸の含有量を精製前よりも高めたものである。精製フェルラ酸としては市販品(例えばオリザ油化株式会社製の精製フェルラ酸)を用いることもできる。 The free ferulic acid used in the present invention may be derived from purified ferulic acid containing the free ferulic acid in an amount of 50% by mass or more, preferably 75% by mass or more, and more preferably 98% by mass or more. This purified ferulic acid is obtained by purifying a ferulic acid-containing composition derived from a plant such as a gramineous plant or a chemically synthesized product according to a known purification method, and increasing the content of free ferulic acid from before purification. . As the purified ferulic acid, a commercially available product (for example, purified ferulic acid manufactured by Oriza Oil Chemical Co., Ltd.) can also be used.
生地原料には、粉体原料(穀粉類、フェルラ酸)以外の他の成分が含まれていても良い。他の成分としては、例えば、小麦グルテン、大豆蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材;動植物油脂、粉末油脂等の油脂類;食物繊維、膨張剤、増粘剤、乳化剤、かんすい、食塩、糖類、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリン、アルコール、酵素剤等が挙げられ、これらの1種を単独で又は2種以上を組み合わせて用いることができる。 The dough material may contain components other than the powder material (flours, ferulic acid). Examples of other ingredients include protein materials such as wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats; powders and fats; dietary fibers, swelling agents and thickeners , Emulsifiers, citrus, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrin, alcohol, enzyme agents, etc., one of these alone or two or more They can be used in combination.
前記生地調製工程では、粉体原料を含む生地原料を用い常法に従って麺生地を調製する。麺生地は通常、生地原料に加水し、混捏(ミキシング)することで調製される。必要に応じ、かんすい、食塩等を加えて混捏しても良い。加水量は麺類の種類等に応じて適宜調整すれば良い。生地原料の混捏は、真空ミキサーなどを用いて減圧下で行うこともでき、その場合には、麺生地の密度が向上し、結果として製麺性、製造効率の向上などが期待できる。 In the dough preparation step, noodle dough is prepared according to a conventional method using dough materials including powder materials. Noodle dough is usually prepared by adding water to the dough raw material and mixing. If necessary, it may be mixed with citrus or salt. The amount of water added may be appropriately adjusted according to the type of noodles. The kneading of the dough raw material can also be performed under reduced pressure using a vacuum mixer or the like. In this case, the density of the noodle dough is improved, and as a result, improvement in noodle making properties and production efficiency can be expected.
前記熟成工程では、前記生地調製工程で調製した麺生地を雰囲気温度35〜45℃の環境に15〜120分間置く。フェルラ酸を前記特定量含有する麺生地の熟成を前記特定条件で行うことで、前記生地調製工程において、麺生地中に水分が均一に分散して浸透するようになる結果、製麺時のグルテン形成が促進される。それにより、製麺して得られた生麺線を茹で調理したときに、茹でのびせずにコシが強い良好な食感を得られると共に、表面が滑らかな良好な外観が得られる。麺生地の熟成を行わない場合、あるいは麺生地の熟成を行ってもその際の雰囲気温度及び熟成時間が前記範囲外では、麺生地にフェルラ酸が前記特定量含有されていても、製麺性、外観及び食感の全てに優れる調理済み麺類は得られない。麺生地を熟成する際の雰囲気温度は好ましくは38〜42℃、さらに好ましくは40℃、熟成時間は好ましくは30〜90分間、さらに好ましくは45〜75分間である。 In the aging step, the noodle dough prepared in the dough preparation step is placed in an environment having an ambient temperature of 35 to 45 ° C. for 15 to 120 minutes. By aging the noodle dough containing the specific amount of ferulic acid under the specific conditions, in the dough preparation step, moisture is uniformly dispersed and penetrated into the noodle dough. Formation is promoted. Thereby, when the raw noodle strings obtained by making noodles are cooked with a cocoon, a good texture with a strong stiffness is obtained without spreading with a cocoon, and a good appearance with a smooth surface is obtained. When the noodle dough is not aged, or even if the noodle dough is aged, the ambient temperature and the aging time are outside the above ranges. In addition, cooked noodles having excellent appearance and texture cannot be obtained. The ambient temperature for aging the noodle dough is preferably 38 to 42 ° C, more preferably 40 ° C, and the aging time is preferably 30 to 90 minutes, more preferably 45 to 75 minutes.
前記製麺・調理工程では、前記熟成工程を経た麺生地を製麺して生麺線を得、該生麺線を茹で調理する。製麺は常法に従って行うことができる。製麺は、例えば、1)圧延製麺、ロール製麺、押出製麺などの各種製麺法により、麺生地に圧力をかけて伸ばして麺帯を得、該麺帯を切り出して生麺線を得る方法、あるいは2)麺生地に圧力をかけて押出製麺することによって生麺線を得る方法によって行うことができる。特に、前記2)の押出製麺は、よりコシが強い食感の麺が得られるため、本発明で好ましく用いられる。麺線の断面形状は特に限定されず、方形、円形、楕円形、三角形などの何れの形状であっても良い。 In the noodle making / cooking step, the noodle dough that has undergone the aging step is made into noodles to obtain a raw noodle strand, and the raw noodle strand is cooked with a bowl. Noodle making can be performed according to a conventional method. For example, 1) Noodle strips are made by applying pressure to the noodle dough by various noodle making methods such as rolled noodles, roll noodles, extruded noodles, etc. Or 2) A method of obtaining raw noodle strings by applying pressure to the noodle dough and extrusion noodles. In particular, the extruded noodles of 2) above are preferably used in the present invention because noodles with a stronger texture can be obtained. The cross-sectional shape of the noodle strings is not particularly limited, and may be any shape such as a square, a circle, an ellipse, and a triangle.
前記2)の押出製麺の具体例として、麺生地を、好ましくは−200mmHg〜真空、さらに好ましくは−600mmHg〜真空の減圧条件下で、好ましくは80〜200kgf/cm2、さらに好ましくは120〜160kgf/cm2の圧力で押出製麺して、生麺線を得る方法が挙げられる。押出製麺を行うための押出機としては、従来公知の押出機を用いることができ、例えば、スパゲティ、マカロニ製造用の一軸押出機や二軸押出機等を用いることができる。 Specific examples of extrusion noodle of the two), the noodle dough, preferably under vacuum conditions of -200mmHg~ vacuum, more preferably -600mmHg~ vacuum, preferably 80~200kgf / cm 2, more preferably 120 to A method of obtaining raw noodle strings by extruding noodles at a pressure of 160 kgf / cm 2 can be mentioned. As an extruder for performing extrusion noodle making, a conventionally known extruder can be used. For example, a single screw extruder or a twin screw extruder for spaghetti or macaroni production can be used.
前記製麺・調理工程では、麺生地を製麺して得られた生麺線を、乾燥工程を経ることなく、そのまま茹で調理する。茹で調理は、麺類の種類等に応じて常法に従って行うことができ、一般的には、生麺線を沸騰水中に投入して数分間程度茹でれば良い。茹で調理して得られた調理済み麺線は、必要に応じ湯切、冷却しても良い。 In the noodle making / cooking step, raw noodle strings obtained by making noodle dough are cooked as they are without passing through the drying step. Boiled cooking can be performed according to conventional methods depending on the type of noodles and the like. Generally, it is only necessary to put raw noodle strings in boiling water and boil for about several minutes. The cooked noodle strings obtained by cooking with a firewood may be cut off and cooled as necessary.
本発明の調理済み麺類の製造方法は、前記製麺・調理工程で得られた調理済み麺線(麺塊)を冷凍する工程を有していても良い。この冷凍工程は、この種の麺類に対して通常行われる冷凍処理を採用することができ、急速冷凍でも良く、緩慢冷凍でも良い。冷凍工程を経て得られた調理済み冷凍麺線(麺塊)は、通常の冷凍保存条件で保存することができる。一般的に冷凍麺は再加熱工程が必要なことから、コシが強い良好な食感と表面が滑らかな良好な外観を得ることが難しいが、本発明を冷凍麺に応用することで食感・外観共に良い高い効果が得られる。 The method for producing cooked noodles of the present invention may include a step of freezing cooked noodle strings (noodle chunks) obtained in the noodle making / cooking step. This freezing process can employ a freezing process normally performed on this type of noodles, and may be quick freezing or slow freezing. The cooked frozen noodle strings (noodle chunks) obtained through the freezing step can be stored under normal frozen storage conditions. Frozen noodles generally require a reheating step, so it is difficult to obtain a good texture with strong stiffness and a good appearance with a smooth surface, but by applying the present invention to frozen noodles, High effect with good appearance can be obtained.
本発明が適用可能な麺類の種類は特に限定されず、例えば、パスタ(スパゲティ、マカロニ等)、中華麺、うどん、そば、冷麦、麺皮等が挙げられる。 The kind of noodles to which the present invention can be applied is not particularly limited, and examples include pasta (spaghetti, macaroni, etc.), Chinese noodles, udon, buckwheat, cold wheat, noodle skin, and the like.
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例によって制限されるものではない。 Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.
〔実施例1〜7及び比較例1〜9〕
下記表1に示す各種粉体原料と水とを混合し、その混合物を混捏して複数種の麺生地とした。使用した原料は下記の通り。複数種の麺生地のうちの一部については、密閉容器に収容して、下記表1に示す条件で熟成させた。次いで、麺生地を、パスタ製造機を用いて、−600mmHgの減圧条件下で160kgf/cm2の圧力条件で押出製麺し、太さ1.8mmの生スパゲッティ(生麺線)を得た。得られた生スパゲティを、茹で歩留りが185%となるように熱湯で6分間茹で、水冷して茹でスパゲティ(調理済み麺類)を得た。次いで、茹でスパゲティを180gずつトレイ(160mm×120mm;ポリプロピレン製)に取り分け、−35℃で急速冷凍して調理済み冷凍スパゲッティを得、これをトレイから外してポリプロピレン製の袋に包装し、−18℃で保存した。
[Examples 1-7 and Comparative Examples 1-9]
Various powder raw materials shown in Table 1 below and water were mixed, and the mixture was kneaded to obtain a plurality of types of noodle dough. The raw materials used are as follows. Some of the noodle doughs were housed in a sealed container and aged under the conditions shown in Table 1 below. Next, the noodle dough was extrusion-made noodles under a reduced pressure condition of −600 mmHg and a pressure condition of 160 kgf / cm 2 using a pasta manufacturing machine to obtain raw spaghetti (raw noodle strings) having a thickness of 1.8 mm. The obtained raw spaghetti was boiled with boiling water for 6 minutes so that the yield was 185%, and cooled to obtain spaghetti (cooked noodles). Next, 180 g of spaghetti is separately dispensed in a tray (160 mm × 120 mm; made of polypropylene) with boil and rapidly frozen at −35 ° C. to obtain cooked frozen spaghetti, which is removed from the tray and packaged in a polypropylene bag, −18 Stored at ° C.
(前記調理済み冷凍スパゲッティの製造に使用した原料)
デュラム小麦セモリナ粉(日清製粉株式会社製「レオーネG」)、普通小麦粉(日清製粉株式会社製「オーション」)、加工澱粉(松谷化学工業株式会社製「さくら2」)、フェルラ酸(オリザ油化株式会社「精製フェルラ酸」)
(Ingredients used to produce the cooked frozen spaghetti)
Durum wheat semolina (“Leone G” manufactured by Nisshin Flour Milling Co., Ltd.), ordinary wheat flour (“Aution” manufactured by Nisshin Flour Milling Co., Ltd.), modified starch (“Sakura 2” manufactured by Matsutani Chemical Co., Ltd.), ferulic acid (Oryza) Yuka Co., Ltd. “Purified Ferulic Acid”
〔評価試験〕
各実施例及び比較例の調理済み冷凍スパゲティを袋から取り出し、電子レンジ(600W)で3分間加熱解凍し、解凍後のスパゲティの外観及び食感を下記評価基準に基づいて10名のパネラーに評価してもらった。また、麺生地の調製から製麺が完了するまでの一連の作業について、下記評価基準に基づいて製麺性を評価した。以上の評価結果(麺の外観及び食感についてはパネラー10名の平均点)を下記表1〜3に示す。
〔Evaluation test〕
Remove the cooked frozen spaghetti of each example and comparative example from the bag, heat and thaw for 3 minutes in a microwave oven (600 W), and evaluate the appearance and texture of the spaghetti after thawing to 10 panelists based on the following evaluation criteria. I was asked to. Further, the noodle-making property was evaluated based on the following evaluation criteria for a series of operations from the preparation of the noodle dough to the completion of the noodle-making. The above evaluation results (average points of 10 panelists for the appearance and texture of noodles) are shown in Tables 1 to 3 below.
<製麺性の評価基準>
5点:麺生地のべたつきが全く無く、非常に良好な製麺性。
4点:麺生地のべたつきが無く、良好な製麺性。
3点:麺生地のべたつきがほとんど無く、比較的良好な製麺性。
2点:麺生地のべたつきが有り、製麺性が悪い。
1点:麺生地のべたつきがかなり有り、製麺性が非常に悪い。
<麺の外観>
5点:麺線の表面が非常に滑らかで、つるつるとした食感が得られそうな外観を有している。
4点:麺線の表面がかなり滑らかで、ややつるつるとした食感が得られそうな外観を有している。
3点:麺線の表面が比較的滑らかで、ざらつきを感じない。
2点:麺線の表面がやや荒れていてざらついている、又は表面がやや溶け出している。
1点:麺線の表面が荒れていてざらついている、又は表面が溶け出している。
<麺の食感>
5点:生スバゲティらしいコシと弾力が十分にあり、非常に良好な食感。
4点:生スバゲティらしいコシと弾力があり、良好な食感。
3点:比較的コシと弾力があり、問題ない食感。
2点:やや柔らかすぎて、生スパゲティらしい食感に乏しい。
1点:柔らかすぎて、生スパゲティらしい食感に欠ける。
<Noodle-making evaluation criteria>
5 points: No stickiness of the noodle dough and very good noodle making properties.
4 points: noodle dough is not sticky and has good noodle-making properties.
3 points: There is almost no stickiness of the noodle dough, and relatively good noodle making properties.
2 points: There is stickiness of the noodle dough, and the noodle making property is poor.
1 point: The noodle dough is very sticky and the noodle making property is very poor.
<Appearance of noodles>
5 points: The surface of the noodle strings is very smooth and has an appearance that a smooth texture can be obtained.
4 points: The surface of the noodle strings is quite smooth and has an appearance that seems to give a slightly smooth texture.
3 points: The surface of the noodle strings is relatively smooth and does not feel rough.
2 points: The surface of the noodle strings is slightly rough and rough, or the surface is slightly melted.
1 point: The surface of the noodle strings is rough and rough, or the surface is melted.
<Noodle texture>
5 points: There is sufficient elasticity and elasticity like raw Svaghetti, and a very good texture.
4 points: It has a firm texture and elasticity like raw Svaghetti and has a good texture.
3 points: Relatively firm and elastic, no problem texture.
2 points: Slightly too soft and lacks the texture of raw spaghetti.
1 point: It is too soft and lacks the texture of raw spaghetti.
表1は、熟成工程の有無及びフェルラ酸の含有量それぞれの影響をまとめたものである。 表1に示す通り、比較例1及び2は、熟成工程を実施しなかったため、各実施例に比して麺の外観及び食感に劣る結果となった。比較例3〜5は、熟成工程は実施したものの、フェルラ酸の含有量が適切でないため、各実施例に比して麺の外観及び食感に劣る結果となった。以上のことから、製麺性、外観及び食感に優れる調理済み麺類を得るためには、実施例1〜3のように、粉体原料中のフェルラ酸含有量を0.001〜0.012質量%とすること、及び、熟成工程を実施することが有効であることがわかる。 Table 1 summarizes the effects of the presence of the aging step and the content of ferulic acid. As shown in Table 1, Comparative Examples 1 and 2 did not carry out the aging process, and therefore the results were inferior in the appearance and texture of the noodles as compared to each Example. Although the aging process was implemented for Comparative Examples 3-5, since the ferulic acid content was not appropriate, the results were inferior to the appearance and texture of the noodles as compared to each Example. From the above, in order to obtain cooked noodles having excellent noodle-making properties, appearance and texture, the ferulic acid content in the powder raw material is set to 0.001 to 0.012 as in Examples 1 to 3. It turns out that it is effective to set it as the mass% and to implement an aging process.
表2は、熟成工程における雰囲気温度の影響をまとめたものである。 表2に示す通り、比較例6は、熟成工程における雰囲気温度が30℃と低すぎたため、各実施例に比して麺の外観及び食感に劣る結果となった。比較例7は、熟成工程における雰囲気温度が50℃と高すぎたため、各実施例に比して製麺性並びに麺の外観及び食感の全てに劣る結果となった。以上のことから、製麺性、外観及び食感に優れる調理済み麺類を得るためには、実施例2、4及び5のように、熟成工程における雰囲気温度を35〜45℃とすることが有効であることがわかる。 Table 2 summarizes the influence of the ambient temperature in the aging process. As shown in Table 2, in Comparative Example 6, the atmospheric temperature in the aging step was too low at 30 ° C., and therefore the results were inferior in the appearance and texture of the noodles as compared to each Example. In Comparative Example 7, the atmospheric temperature in the aging process was too high at 50 ° C., and therefore, the results were inferior to all the noodle-making properties and the appearance and texture of the noodles as compared to each Example. From the above, in order to obtain cooked noodles having excellent noodle-making properties, appearance and texture, it is effective to set the atmospheric temperature in the aging step to 35 to 45 ° C. as in Examples 2, 4 and 5. It can be seen that it is.
表3は、熟成工程における熟成時間の影響をまとめたものである。表3に示す通り、比較例8は、熟成工程における熟成時間が10分間と少なすぎたため、各実施例に比して麺の外観及び食感に劣る結果となった。比較例9は、熟成工程における熟成時間が150分間と多すぎたため、各実施例に比して製麺性並びに麺の外観及び食感の全てに劣る結果となった。以上のことから、製麺性、外観及び食感に優れる調理済み麺類を得るためには、実施例2、6及び7のように、熟成工程における熟成時間を15〜120分間とすることが有効であることがわかる。
Table 3 summarizes the effect of aging time in the aging process. As shown in Table 3, Comparative Example 8 resulted in inferior noodle appearance and texture as compared to each Example, because the aging time in the aging process was too short, 10 minutes. In Comparative Example 9, since the aging time in the aging process was too long as 150 minutes, the results were inferior to all the noodle-making properties and the appearance and texture of the noodles as compared to each Example. From the above, in order to obtain cooked noodles excellent in noodle-making properties, appearance and texture, it is effective to set the aging time in the aging step to 15 to 120 minutes as in Examples 2, 6 and 7. It can be seen that it is.
Claims (3)
前記麺生地を雰囲気温度35〜45℃の環境に15〜120分間置く熟成工程と、
前記熟成工程を経た前記麺生地を製麺して生麺線を得、該生麺線を茹で調理する製麺・調理工程とを有する、調理済み麺類の製造方法。 A step of preparing a noodle dough from a powder raw material containing 0.001 to 0.012% by mass of ferulic acid,
An aging step of placing the noodle dough in an environment at an ambient temperature of 35 to 45 ° C. for 15 to 120 minutes;
A method for producing cooked noodles, comprising: producing a raw noodle string by making the noodle dough having undergone the aging step to obtain a raw noodle string;
Cooked noodles obtained by the production method according to claim 1 or 2.
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