JP2019050756A - Method for producing cooked chilled buckwheat noodle - Google Patents
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本発明は、蒸しまたは茹で処理により調理された低温保存可能な調理済みチルドそばの製造方法に関する。 The present invention relates to a method for producing a chilled cooked buckwheat noodle cooked by steaming or cooking.
従来、蒸しまたは茹で処理した麺線を加熱殺菌処理し、10℃以下の低温で保存可能な調理済みチルド麺が存在している。これらの麺は、簡単に茹でて喫食するタイプや、水でほぐしたり、ほぐし液をかけてほぐした後、調味液をつけてそのまま喫食するタイプなどがある。 Conventionally, cooked chilled noodles exist that can be stored at a low temperature of 10 ° C. or less by heat-sterilizing noodle strings that have been steamed or boiled. These types of noodles include a type that can be boiled and eaten easily, and a type that is loosened with water, or after being applied with a squeezed liquid and then seasoned with a seasoning liquid.
これらの麺は、冷蔵後短期間に老化が進行しやすく、つるみが失われ、食感がぼそぼそするなどといった課題があり、これらを改善する技術が開示されている(例えば、特許文献1及び特許文献2)。これらの方法は、調理済みチルド麺のつるみや食感の劣化の改善技術として優れた方法であるが、麺がそばの場合、中華麺やうどん等の他の麺と比較して、加熱殺菌によってつるみや食感が劣化しやすく、未だ改善の余地があった。 These noodles are prone to aging easily in a short period of time after refrigeration, and there are problems such as loss of sackiness and loss of texture, and techniques for improving these have been disclosed (for example, Patent Document 1 and Patents) Reference 2). These methods are excellent methods for improving the smelting of cooked chilled noodles and the deterioration of texture, but when the noodles are soba noodles, by heat sterilization compared to other noodles such as Chinese noodles and udon. The sag and texture are easy to deteriorate, and there is still room for improvement.
本発明は、加熱殺菌におけるつるみや食感の劣化が抑制された調理済みチルドそばの製造方法を提供することを課題とする。 This invention makes it a subject to provide the manufacturing method of the cooked chilled buckwheat in which deterioration of the sagging and food texture in heat sterilization was suppressed.
加熱殺菌における調理済みチルドそばのつるみや食感の劣化の劣化の原因について研究した結果、そば粉自体が原因であることを確認した。しかしながら、そばであるためには、水を除く麺原料の総重量に対して30%以上そば粉を含む必要がある。そのため、鋭意検討した結果、麺線表面付近にあるそば粉を極力少なくし、麺線の内部にそば粉を多く配合すること及び加工澱粉を配合することでそばでありながら、加熱殺菌におけるつるみや食感の劣化が抑制され、低温保存可能な調理済みチルドそばを製造できることを見出し、本発明に至った。 As a result of studying the causes of deterioration of cooked chilled buckwheat sushi and texture deterioration in heat sterilization, it was confirmed that buckwheat flour itself was the cause. However, in order to be soba, it is necessary to contain at least 30% buckwheat flour based on the total weight of the noodle raw material excluding water. Therefore, as a result of diligent study, the buckwheat flour near the surface of the noodle strings was reduced as much as possible, and while adding soba flour inside the noodle strings and by adding processed starch, It has been found that cooked chilled buckwheat noodles that can be stored at low temperature can be produced by suppressing the deterioration of texture, and have led to the present invention.
すなわち、本発明は、複数の麺帯を積層して圧延することにより三層以上の多層麺帯を作製する麺帯作製工程と、前記麺帯作製工程で作製した前記多層麺帯を圧延し、切り出して麺線を作製する麺線作製工程と、前記麺線作製工程で作製した前記麺線を蒸し処理または茹で処理によりα化するα化工程と、前記α化工程でα化した前記麺線を水洗する水洗工程と、前記水洗工程で水洗した前記麺線を酸液に浸漬する酸液浸漬工程と、前記酸液浸漬工程で浸漬した前記麺線を包装する包装工程と、前記包装工程で包装された前記麺線を加熱殺菌する加熱殺菌工程と、前記加熱殺菌工程で殺菌された前記麺線を冷却する冷却工程と、を含む調理済みチルドそばの製造方法であって、前記複数の麺帯の内、上下の最外層にある外層麺帯は、水を除く前記外層麺帯の麺原料の総重量に対してそば粉を0〜20重量%、アセチル化澱粉、エーテル化澱粉、アセチル化リン酸架橋澱粉及びエーテル化リン酸架橋澱粉からなる群から選ばれる少なくとも1つの加工澱粉を20〜80重量%含み、前記複数の麺帯の内、内側の内層麺帯は、水を除く前記内層麺帯の麺原料の総重量に対してそば粉を40〜60重量%、 アセチル化澱粉、エーテル化澱粉、アセチル化リン酸架橋澱粉及びエーテル化リン酸架橋澱粉からなる群から選ばれる少なくとも1つの加工澱粉を20〜50重量%含み、前記多層麺帯の厚みに対して、上下の前記外層麺帯の各厚みが10〜33%であり、水を除く前記多層麺帯の麺原料の総重量に対して30%以上そば粉を含むことを特徴とする調理済みチルドそばの製造方法である。 That is, the present invention rolls the multilayer noodle strip produced in the noodle strip preparation step, and the noodle strip preparation step for producing a multilayer noodle strip of three or more layers by laminating and rolling a plurality of noodle strips, A noodle string production process for cutting out and producing a noodle string, an alpha process for converting the noodle string prepared in the noodle string preparation process into a steamed or boiled process, and the noodle strings converted into an alpha in the alpha process In the water washing step, the acid solution immersion step of immersing the noodle strings washed in the water washing step in an acid solution, the packaging step of packaging the noodle strings immersed in the acid solution immersion step, and the packaging step A method for producing cooked chilled soba, comprising: a heat sterilization step for heat sterilizing the wrapped noodle strings; and a cooling step for cooling the noodle strings sterilized in the heat sterilization step, wherein the plurality of noodles The outer noodle strips in the upper and lower outer layers are 0 to 20% by weight of buckwheat flour based on the total weight of the noodle raw material of the outer layer noodle band, at least one selected from the group consisting of acetylated starch, etherified starch, acetylated phosphate cross-linked starch and etherified phosphate cross-linked starch 20 to 80% by weight of one processed starch, and among the plurality of noodle bands, the inner noodle band on the inner side is 40 to 60% by weight of buckwheat flour based on the total weight of the noodle raw material of the inner layer noodle band excluding water. 20 to 50% by weight of at least one processed starch selected from the group consisting of acetylated starch, etherified starch, acetylated phosphoric acid crosslinked starch and etherified phosphoric acid crosslinked starch, with respect to the thickness of the multilayer noodle strip Each of the upper and lower outer layer noodle strips has a thickness of 10 to 33% and contains 30% or more buckwheat flour with respect to the total weight of the multilayer noodle strips excluding water. Is a manufacturing method
また、本発明における内層麺帯の加工澱粉は、エーテル化リン酸架橋澱粉であることが好ましい。 Moreover, it is preferable that the processed starch of the inner layer noodle strip in the present invention is an etherified phosphoric acid crosslinked starch.
また、本発明における内層麺帯は、減圧下でエクストルーダにより押し出された押出し麺帯であることが好ましい。 Moreover, it is preferable that the inner layer noodle band in the present invention is an extruded noodle band extruded by an extruder under reduced pressure.
さらに、本発明においては、冷蔵保存中の経時的な劣化を防止するため、酸浸漬液工程の後、包装工程の前にβアミラーゼを含むほぐし液を麺線に付着させることが好ましい。 Furthermore, in the present invention, in order to prevent deterioration over time during refrigerated storage, it is preferable that a loosening solution containing β-amylase is attached to the noodle strings after the acid soaking step and before the packaging step.
本発明により、加熱殺菌におけるつるみや食感の劣化が抑制された調理済みチルドそばの製造方法を提供することができる。 ADVANTAGE OF THE INVENTION By this invention, the manufacturing method of the cooked chilled soba by which the deterioration of the sag and the food texture in heat sterilization was suppressed can be provided.
以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.
1.麺原料配合
本発明に係る麺原料の内、主原料粉としては、そば粉並びにアセチル化澱粉、エーテル化澱粉、アセチル化リン酸架橋澱粉及びエーテル化リン酸架橋澱粉から選ばれる少なくとも1つの加工澱粉を含む。また、その他の原材料粉としては、小麦粉(デュラム粉を含む)や生澱粉、α化澱粉、上記以外の加工を施した加工澱粉も使用することができるが、つなぎとしてそばの風味に影響が少ない小麦粉を使用することが好ましい。また、グルテンや卵白粉などの蛋白質粉末も使用できる。製麺性確保のために、そば粉及び加工澱粉の添加量の合計量に対して15〜25重量%(水を除く麺原料の総重量に対して5〜20重量%)のグルテンを添加することが望ましい。また、そばらしい歯切れを出す上で、卵白を水を除く麺原料の総重量に対してに1〜5重量%配合することが好ましい。
1. Noodle raw material composition Among the noodle raw materials according to the present invention, as the main raw material powder, at least one processed starch selected from buckwheat flour, acetylated starch, etherified starch, acetylated phosphoric acid crosslinked starch and etherified phosphoric acid crosslinked starch including. In addition, as other raw material powders, wheat flour (including durum flour), raw starch, pregelatinized starch, and processed starch that has been processed other than the above can be used, but it has little effect on the flavor of buckwheat. It is preferred to use flour. Protein powders such as gluten and egg white powder can also be used. In order to ensure the noodle-making properties, 15 to 25% by weight of gluten is added to the total amount of buckwheat flour and processed starch added (5 to 20% by weight based on the total weight of the noodle raw materials excluding water). It is desirable. Moreover, it is preferable to mix | blend 1-5 weight% of egg white with respect to the total weight of the noodle raw material except water, when taking out soba.
その他副原料として、本発明では、麺の製造において一般に使用されている食塩やアルカリ剤、リン酸塩類、麺質改良剤、食用油脂、pH調整剤、乳化剤、酵素、増粘剤、カロチン色素等の各種色素及び保存料等を添加することができる。これらは、麺原料粉と一緒に添加しても、練り水に溶かすか懸濁させて添加してもよい。 As other auxiliary materials, in the present invention, salt and alkali agents, phosphates, noodle quality improvers, edible fats and oils, pH adjusters, emulsifiers, enzymes, thickeners, carotene pigments, etc. that are generally used in the production of noodles Various dyes and preservatives can be added. These may be added together with the noodle raw material powder or dissolved or suspended in kneading water.
(1)外層麺帯の配合
本発明における上下の最外層にある外層麺帯の麺原料の配合としては、水を除く麺原料の総重量に対してそば粉の配合量が0〜20重量%であることが好ましい。そば粉の配合量が多ければ、多いほどつるみが無くなり、食感のぼそつきが強くなるため、より好ましくは0〜10重量%である。また、そば粉が少なすぎるとつるみを強く感じすぎるため、そばらしい自然なつるみの範囲としてさらに好ましくは、2.5〜7.5重量%の範囲である。
(1) Blending of outer layer noodle strips As the blending of noodle raw materials of the outer layer noodle strips in the upper and lower outermost layers in the present invention, the amount of buckwheat flour is 0 to 20% by weight based on the total weight of the noodle raw materials excluding water. It is preferable that The larger the amount of buckwheat flour, the less the sag and the stronger the texture. Therefore, the amount is more preferably 0 to 10% by weight. Further, if the amount of buckwheat flour is too small, the sachet is felt too strongly, so the range of natural sushi that seems to be buckwheat is more preferably in the range of 2.5 to 7.5% by weight.
また、本発明における最外層の麺原料の配合としては、アセチル化澱粉、エーテル化澱粉、アセチル化リン酸架橋澱粉及びエーテル化リン酸架橋澱粉から選ばれる少なくとも1つの加工澱粉を、水を除く麺原料の総重量に対して20〜80重量%含むことが好ましい。低温保存における老化耐性という点では、エーテル化澱粉及びエーテル化リン酸架橋澱粉が好ましい。加工澱粉の配合量が少ないとつるみや老化耐性が得られにくく、逆に加工澱粉の配合量が多すぎるとつるみが強すぎたり、風味が悪く、製麺性を保つためのグルテンを多く配合する必要があるため、水を除く麺原料の総重量に対して30〜50重量%程度が好ましい。 In addition, the composition of the outermost noodle raw material in the present invention includes at least one processed starch selected from acetylated starch, etherified starch, acetylated phosphoric acid crosslinked starch and etherified phosphoric acid crosslinked starch, and noodles excluding water. It is preferable to contain 20 to 80 weight% with respect to the total weight of a raw material. From the viewpoint of aging resistance in low-temperature storage, etherified starch and etherified phosphate cross-linked starch are preferred. If the amount of processed starch is too small, it is difficult to obtain sushi and aging resistance. Conversely, if the amount of processed starch is too large, the sachet is too strong, the flavor is poor, and a large amount of gluten is added to maintain noodle-making properties. Since it is necessary, it is preferably about 30 to 50% by weight based on the total weight of the noodle raw material excluding water.
(2)内層麺帯の配合
本発明における内層麺帯の麺原料粉の配合としては、水を除く麺原料の総重量に対してそば粉の配合量が40〜60重量%であることが好ましい。そば粉の配合量が多いほどそばの風味が良好となるが、その分つなぎのためのグルテンの添加量や低温保存における食感の劣化防止のための加工澱粉の配合量も多くなる。40重量%未満となると外層に多くそば粉を含ませる必要があり、好ましくない。好ましくは、50〜60重量%である。
(2) Blending of inner layer noodle band As the blending of the noodle raw material powder of the inner layer noodle band in the present invention, the amount of buckwheat flour is preferably 40 to 60% by weight based on the total weight of the noodle raw material excluding water. . The larger the amount of buckwheat, the better the flavor of buckwheat. However, the amount of gluten added for bridging and the amount of processed starch for preventing deterioration of texture during low-temperature storage also increase. If it is less than 40% by weight, it is necessary to include a large amount of buckwheat in the outer layer, which is not preferable. Preferably, it is 50 to 60% by weight.
また、本発明における最外層の麺原料の配合としては、アセチル化澱粉、エーテル化澱粉、アセチル化リン酸架橋澱粉及びエーテル化リン酸架橋澱粉から選ばれる少なくとも1つの加工澱粉を、水を除く麺原料の総重量に対して20〜50重量%含むことが好ましい。低温保存における老化耐性、水分移行による食感の劣化防止という点では、特にエーテル化リン酸架橋澱粉が好ましい。加工澱粉の配合量が少なすぎると老化耐性が得られにくい。好ましくは25〜50重量%である。 In addition, the composition of the outermost noodle raw material in the present invention includes at least one processed starch selected from acetylated starch, etherified starch, acetylated phosphoric acid crosslinked starch and etherified phosphoric acid crosslinked starch, and noodles excluding water. It is preferable to contain 20-50 weight% with respect to the total weight of a raw material. Etherified phosphate cross-linked starch is particularly preferred in terms of resistance to aging during low-temperature storage and prevention of texture deterioration due to moisture migration. When the amount of processed starch is too small, aging resistance is difficult to obtain. Preferably it is 25 to 50% by weight.
2.混捏工程
上記、原料を用いて、外層、内層の各層の麺生地(ドウ)を作製する。麺生地の作製方法としては、常法により作製すればよく、例えば、バッチミキサー、フロージェットミキサー、真空ミキサー等で、原料が均一に混ざるように混捏する方法が挙げられる。特に好ましくは、密度感を出し、食感の劣化を防止する上で真空ミキサーによりミキシングすることが好ましい。真空ミキサーの真空度としては−400mmHg以下の減圧下で行うことが好ましい。
2. Kneading process Using the raw materials described above, noodle dough (dough) for each of the outer layer and the inner layer is prepared. As a method for preparing the noodle dough, it may be prepared by a conventional method, and examples thereof include a method of kneading so that the raw materials are uniformly mixed with a batch mixer, a flow jet mixer, a vacuum mixer or the like. It is particularly preferable to mix with a vacuum mixer in order to provide a sense of density and prevent deterioration of the texture. The vacuum degree of the vacuum mixer is preferably performed under a reduced pressure of −400 mmHg or less.
3.多層麺帯作製工程
次いで作製したドウから多層麺帯を作製する。各麺帯の作製方法としては、常法に従って行えばよく、ドウをロールにより粗麺帯としてそのまま使用するか、粗麺帯をさらに複合することにより麺帯化する方法や、エクストルーダ等を用いてドウを押し出して麺帯を作製する方法が挙げられる。これらの方法で作製した各麺帯を積層したものをロールにより圧着することで三層以上の多層麺帯を作製する。
3. Multilayer noodle band production process Next, a multilayer noodle band is produced from the produced dough. As a method for producing each noodle band, it may be carried out in accordance with a conventional method, and the dough is used as a crude noodle band as it is by a roll, or a noodle band is formed by further combining the coarse noodle band, using an extruder, etc. The method of extruding dough and producing a noodle strip is mentioned. A multilayer noodle strip having three or more layers is prepared by pressure-bonding a laminate of each noodle strip produced by these methods with a roll.
このとき、最外層の各外層麺帯の厚みが多層麺帯の厚みの10〜33%となるように多層麺帯を作製することが好ましい。各外層麺帯の厚みが10%未満であると外層麺帯が薄すぎるため、圧延時に部分的に内層麺帯が露出する可能性がある。また、内層の厚みが厚くなるため、食感がぼそつきやすくなる。逆に外層麺帯が33%よりも厚いと、外層麺帯にも多くのそば粉を添加する必要があり、つるみや食感のぼそつきは改善されにくくなる。より好ましい範囲としては、15〜25%である。 At this time, it is preferable to produce a multilayer noodle strip so that the thickness of each outer layer noodle strip of the outermost layer is 10 to 33% of the thickness of the multilayer noodle strip. If the thickness of each outer layer noodle band is less than 10%, the outer layer noodle band is too thin, and therefore the inner layer noodle band may be partially exposed during rolling. Moreover, since the thickness of an inner layer becomes thick, a food texture becomes easy to become loose. On the other hand, if the outer layer noodle strip is thicker than 33%, it is necessary to add a lot of buckwheat flour to the outer layer noodle strip, and it becomes difficult to improve the sag and texture. A more preferable range is 15 to 25%.
また、内層麺帯は、減圧下でエクストルーダにより作製された押出し麺帯であることが好ましい。内層を押出し麺帯とすることで内層の密度が高くなり、緻密で弾力のある食感となるだけでなく、外層との密度差があることで冷蔵保存時の内層への水分移行が起こりにくく食感が維持されやすい。また、好ましい減圧範囲は−400mmHg以下である。 Further, the inner layer noodle band is preferably an extruded noodle band produced by an extruder under reduced pressure. By making the inner layer into an extruded noodle band, the inner layer has a higher density, resulting in a dense and elastic texture, and due to the difference in density from the outer layer, moisture transfer to the inner layer during refrigerated storage is unlikely to occur. The texture is easy to maintain. Moreover, a preferable reduced pressure range is −400 mmHg or less.
チルドそばにおいてそばと表記するためには、水を除く麺原料の総重量に対して30%以上そば粉を含む必要があるため、三層以上の多層麺帯を作製するにおいては、水を除く多層麺帯の麺原料の総重量に対して30%以上そば粉を含むように上記外層及び内層のそば粉の配合量や厚みを調整して多層麺帯を作製すればよい。 In order to describe soba in chilled buckwheat, it is necessary to contain at least 30% buckwheat flour based on the total weight of the noodle raw material excluding water. What is necessary is just to produce a multilayer noodle strip by adjusting the blending amount and thickness of the buckwheat flour of the outer layer and the inner layer so as to contain 30% or more buckwheat flour with respect to the total weight of the noodle raw material of the multilayer noodle strip.
4.麺線作製工程
次いで作製した多層麺帯から麺線を作製する。麺線の作製方法としては、多層麺帯をロールにより数回に分けて求める麺帯厚に徐々に圧延した後、切刃ロールと呼ばれるロールにより麺帯を切断するか、包丁刃等により麺帯を切断することにより麺線を作製する。
4). Noodle string production process Next, a noodle string is produced from the produced multilayer noodle strip. As a method for preparing the noodle strings, the multi-layered noodle strip is gradually rolled to a desired noodle strip thickness by a roll, and then the noodle strip is cut by a roll called a cutting blade roll, or the noodle strip is cut by a knife blade or the like. A noodle string is produced by cutting.
5.α化工程
作製した麺線を容易に喫食できるように蒸し処理または茹で処理により麺線をα化し、予め調理しておく。蒸し処理としては、例えば、飽和蒸気を噴出させた蒸気庫内に麺線5〜15分程度通過されることでα化する方法が挙げられる。また、茹で処理としては、90℃以上のお湯となるように調整された茹で槽に麺線を45秒〜90秒程度浸漬させることでα化する方法が挙げられる。
5. The noodle strings are made into α by steaming or boiling so that the prepared noodle strings can be eaten easily and cooked in advance. As a steaming process, the method of alpha-izing by passing for about 5 to 15 minutes in the noodle string in the steam chamber which ejected the saturated steam is mentioned, for example. Moreover, as a boil process, the method of alpha-izing by immersing a noodle string for about 45 seconds to 90 seconds in the boil tank adjusted so that it may become hot water of 90 degreeC or more is mentioned.
6.水洗工程
次いで、α化した麺線を水洗する。水洗することにより、表面のぬめりをとり、麺線を冷却し、引き締める。水洗する方法としては、4〜20℃程度の水槽にα化した麺線を浸漬させる方法が挙げられる。このとき、水槽を複数槽用意し、段階的に麺線を水洗冷却することができる。また、水槽中にエアを噴出させることにより、麺線を動かしながら水洗、冷却できる。
6). Washing step Next, the gelatinized noodle strings are washed with water. By washing with water, the surface is slimmed, the noodle strings are cooled and tightened. As a method of washing with water, a method of immersing the gelatinized noodle strings in a water bath at about 4 to 20 ° C can be mentioned. At this time, a plurality of water tanks are prepared, and the noodle strings can be washed and cooled in stages. Further, by blowing air into the water tank, the noodle strings can be moved and washed while being cooled.
7.酸液浸漬工程
次いで、水洗された麺線を酸液に浸漬する。酸液に浸漬することで麺線のpHを6以下とし、保存中の細菌の増殖を抑制する。酸液に使用する原料としては、酢酸、乳酸及びクエン酸などの有機酸、ピルビン酸、リン酸、スルホン酸などの酸、並びにこれらの酸の塩が挙げられ、これらの原料を使用して、麺線のpHが6以下となるように酸液の濃度、pH,浸漬時間を調整する
7). Acid solution dipping step Next, the washed noodle strings are immersed in the acid solution. By soaking in an acid solution, the pH of the noodle strings is reduced to 6 or less, and the growth of bacteria during storage is suppressed. Examples of the raw material used for the acid solution include organic acids such as acetic acid, lactic acid and citric acid, acids such as pyruvic acid, phosphoric acid and sulfonic acid, and salts of these acids. Using these raw materials, Adjust the concentration, pH and soaking time of the acid solution so that the noodle strings have a pH of 6 or less.
8.包装工程
次いで、酸液浸漬工程でpHを調整した麺線を所定重量ずつ、ポリエチレンやポリプロピレン等から成る包装フィルムに密封包装する。密封することで、後述する殺菌工程で殺菌した後、外部からの新たな菌の付着を防止することができる。また、このとき、麺線の結着防止のため、ほぐれ剤を添加することができる。ほぐれ剤としては、各種使用できるが、大豆由来の水溶性ヘミセルロースやアラビアガムなどの水溶液がほぐれ効果が高く、また、風味の面でも好ましい。ほぐれ剤の添加量としては、包装する麺線の重量に対して5〜15重量%添加することが好ましい。
8). Packaging Step Next, the noodle strings whose pH is adjusted in the acid solution dipping step are sealed and packaged in predetermined weights on a packaging film made of polyethylene, polypropylene, or the like. By sealing, after sterilization in the sterilization step described later, it is possible to prevent adhesion of new bacteria from the outside. At this time, a loosening agent can be added to prevent binding of the noodle strings. Various types of loosening agents can be used, but an aqueous solution of water-soluble hemicellulose derived from soybeans or gum arabic has a high loosening effect and is also preferred in terms of flavor. The amount of the loosening agent added is preferably 5 to 15% by weight based on the weight of the noodle strings to be packaged.
また、ほぐれ剤にβアミラーゼを添加することが好ましい。βアミラーゼを添加することにより、冷蔵保存時に経時的に食感がぼそついていくのを抑えられる。βアミラーゼの好ましい添加量としては、例えば、1200ユニット/gのβアミラーゼを0.2重量%〜8重量%溶液となるようにほぐれ剤に溶解して使用すればよい。 Moreover, it is preferable to add β-amylase to the loosening agent. By adding β-amylase, it is possible to prevent the texture from becoming lingering over time during refrigerated storage. As a preferable addition amount of β-amylase, for example, 1200 unit / g of β-amylase may be dissolved in a loosening agent so as to be a 0.2 wt% to 8 wt% solution.
9.加熱殺菌工程
次いで包装工程で包装フィルムに密封した包装麺を60〜100℃の温度で加熱殺菌する。加熱殺菌の方法としては、例えば、60〜100℃となるように飽和水蒸気で調整した加熱殺菌庫に10〜50分間加熱殺菌する。
9. The packaging noodles sealed in the packaging film in the heat sterilization step and then the packaging step are heat sterilized at a temperature of 60 to 100 ° C. As a heat sterilization method, for example, heat sterilization is performed for 10 to 50 minutes in a heat sterilization chamber adjusted with saturated steam so as to be 60 to 100 ° C.
10.冷却工程
次いで加熱殺菌工程で殺菌した包装麺を冷却する。冷却方法は、特に限定はなく、冷水をシャワーして冷却するか、送風や冷風を当てて冷却した後、10℃以下の低温庫に入れて麺線を冷却すればよい。
10. Cooling step Next, the packaged noodles sterilized in the heat sterilization step are cooled. The cooling method is not particularly limited. After cooling by showering cold water, or cooling by blowing air or cold air, the noodle strings may be cooled by putting them in a low temperature chamber of 10 ° C. or lower.
11.その他工程
冷却した包装麺は、包装した液体スープや薬味等を添付してさらに容器や袋に包装して調理済みチルドそば製品とすることができる。
11. Other process- cooled packaged noodles can be packaged in containers or bags with a packaged liquid soup or condiment, and cooked chilled soba products.
以下に実施例を挙げて本実施形態をさらに詳細に説明する。 Hereinafter, the present embodiment will be described in more detail with reference to examples.
<予備試験>
表1の食塩を除く麺原料配合(重量%)を粉体混合し、表1の水に食塩を溶解した練り水を加えて真空ミキサー(−600mmHg)にて15分混練し、ドウを作製した。作製したドウをローラに通すことで粗麺帯を作製し、これを複合することで単層麺帯(12mm)を作製した。
<Preliminary test>
Noodle raw material composition (% by weight) excluding salt in Table 1 was mixed with powder, kneaded water in which salt was dissolved was added to the water in Table 1, and kneaded for 15 minutes with a vacuum mixer (−600 mmHg) to prepare a dough. . The produced dough was passed through a roller to produce a crude noodle band, and a single layer noodle band (12 mm) was produced by combining these.
作製した各試験区の麺帯を5回圧延し、目的とする1.5mmの厚みとした後、20番角刃の切刃ロールで切断し、麺線とした後、麺線長さが約30cmとなるように切断した。 After rolling the noodle strips in each test section 5 times to obtain a target thickness of 1.5 mm, the noodle strips were cut with a No. 20 square blade cutting roll to form noodle strings, It cut | disconnected so that it might become 30 cm.
切断した麺線を沸騰水で90秒ボイルし、10℃の冷水に30秒漬けて水洗を2回行い、十分に麺を冷却した後、1%乳酸水溶液に60秒浸漬してpHを6以下とし、170gずつポリエチレンの容器に入れ、大豆由来の水溶性ヘミセルロース2%水溶液からなるほぐれ剤を10g充填し、シールし密閉した。 The cut noodle strings are boiled with boiling water for 90 seconds, soaked in cold water at 10 ° C. for 30 seconds, washed twice with water, sufficiently cooled, then immersed in 1% lactic acid aqueous solution for 60 seconds to have a pH of 6 or less. 170 g each was put into a polyethylene container, filled with 10 g of a loosening agent consisting of a 2% aqueous solution of soybean-derived water-soluble hemicellulose, sealed and sealed.
密閉包装した麺線を蒸気で75℃に調整した加熱殺菌庫で30分間加熱殺菌した後、送風冷却をして粗熱を取り、10℃以下の低温庫に1晩保管して、調理済みチルドそばサンプルを作製した。 After sterilizing the sealed noodle strings in a heat sterilization chamber adjusted to 75 ° C with steam for 30 minutes, blown and cooled to remove the rough heat, store it overnight in a low temperature chamber below 10 ° C, and cooked chilled Soba samples were prepared.
調理済みチルドそばサンプルは、水道水でほぐした後、水を切って喫食し、つるみ、食感について確認した。官能評価は、トレーニングを積んだベテランのパネラー5人によって行い、つるみについての評価は、つるみがあり非常に良好なものを5、つるみが良好なものを4、つるみが概ね可なものを3、つるみが弱く、ざらつきが目立つものを2、著しくざらつくものを1とし、5人のパネラーの総意で評価を行った。評価結果を下記表2に示す。また、コメントとしてつるみや食感について5人のパネラーの意見をまとめたものを記載した。 The cooked chilled soba sample was loosened with tap water, then drained and eaten, and the sushi and texture were confirmed. The sensory evaluation is conducted by 5 trained veteran panelists, and the evaluation of swords is 5 with slick and very good, 4 with good slick, 3 with slick is generally acceptable, The evaluation was made with the consensus of five panelists, with 2 being weak and having a noticeable roughness and 1 being extremely rough. The evaluation results are shown in Table 2 below. In addition, comments that summarize the opinions of the five panelists about swordfish and texture were described.
予備試験の結果より、そば粉の配合量が表面のつるみに影響を及ぼしていることがわかる。また、そば粉が20重量%以下であり、加工澱粉の量が麺原料粉に対して20〜80重量%であれば、ざらつきが抑えられ、つるみを維持することができることがわかる。ただし、加工澱粉が多すぎるとつるみが強くなりすぎ、麺の風味がなくなるため、麺原料粉の配合(特にそば粉の配合量)に合わせて適正なつるみとなるように配合することが好ましいことがわかる。さらに、好ましい加工澱粉としては、アセチル化、アセチル化リン酸架橋、エーテル化、エーテル化リン酸架橋澱粉であれば、老化による食感のぼそつきが抑えられ、つるみを維持できることがわかる。特にエーテル化、エーテル化リン酸架橋澱粉に効果があることがわかる。 From the results of the preliminary test, it can be seen that the amount of buckwheat flour affects the surface sag. Moreover, when the buckwheat flour is 20% by weight or less and the amount of the processed starch is 20 to 80% by weight with respect to the noodle raw material powder, it can be seen that the roughness is suppressed and the sag can be maintained. However, if too much processed starch is used, the sag becomes too strong and the noodle flavor is lost. Therefore, it is preferable to formulate the noodle raw material so that the sizing is appropriate for the blend of the noodle raw material powder (especially the amount of buckwheat flour). I understand. Furthermore, it can be seen that the preferred processed starch is acetylated, acetylated phosphoric acid cross-linked, etherified, etherified phosphoric acid cross-linked starch, which suppresses the rough texture due to aging and maintains the sag. In particular, it can be seen that etherified and etherified phosphoric acid crosslinked starch is effective.
(実験1)三層麺の検討
予備試験の試験区A−1〜A〜5の麺原料粉配合で作製した麺帯を外層麺帯とし、表3の麺原料配合で予備試験と同様の方法で作製した麺帯を内層麺帯とし、表4に記載したように、3層麺帯の水を除く麺原料の総重量に対して、そば粉の配合が30%となる組み合わせで3層麺帯を作製し、予備試験同様の方法により、調理済みチルドそば(実施例1−1〜1−6)を作製した。なお、三層麺帯の作製は、麺帯の厚みの比率が外層:内層:外層=1:2:1(各外層の厚み25%)となるように外層麺帯を6mmになるように圧延し、麺帯を積層して圧延ロールを通すことで圧着し、三層麺帯を作製した。
(Experiment 1) Examination of three-layer noodles The noodle band produced by mixing the noodle raw material powders in the test sections A-1 to A-5 of the preliminary test was used as an outer layer noodle band, and the same method as the preliminary test with the noodle raw material mixing in Table 3 The noodle band produced in step 3 is used as the inner layer noodle band, and as shown in Table 4, the combination of the soba flour is 30% based on the total weight of the noodle raw material excluding the water of the three layer noodle band. A band was prepared, and cooked chilled soba noodles (Examples 1-1 to 1-6) were prepared in the same manner as the preliminary test. The three-layer noodle band was produced by rolling the outer layer noodle band to 6 mm so that the thickness ratio of the noodle band was outer layer: inner layer: outer layer = 1: 2: 1 (the thickness of each outer layer was 25%). Then, the noodle strips were stacked and pressed through a rolling roll to produce a three-layer noodle strip.
また、実施例1−7では、外層麺帯は、予備試験のA−2の麺原料配合で作製した麺帯とし、内層麺帯として表3のB-2の麺原料粉配合で作製したドウを−680mmHgの減圧下でエクストルーダを用いて押出した麺帯25mmを12mmに圧延したものを内層麺帯とし、外層麺帯を6mmに圧延して三層比が1:2:1となるように積層して圧延ロールにより圧着し三層麺帯を作製し、これを予備試験と同様の方法で調理済みチルド麺を作製した。 Further, in Example 1-7, the outer layer noodle band was a noodle band prepared with the noodle raw material blend of A-2 in the preliminary test, and the dough prepared with the noodle raw material blend of B-2 in Table 3 as the inner layer noodle band. The noodle strips extruded using an extruder under a reduced pressure of −680 mmHg and rolled to 25 mm are used as inner layer noodle strips, and the outer layer noodle strips are rolled to 6 mm so that the three-layer ratio is 1: 2: 1. Laminated and pressure-bonded with a rolling roll to prepare a three-layer noodle band, and cooked chilled noodles were prepared in the same manner as in the preliminary test.
なお、予備試験のA−6の配合で作製した麺帯のみ(単層)を予備試験と同様の方法で作製した調理済みチルドそばサンプルを比較例1−1とした。また、予備試験のA−6の配合で作製した麺帯を内、外層麺帯とし、外層麺帯を6mmに圧延して三層比が1:2:1となるように積層して圧延ロールにより圧着し三層麺帯を作製し、これを予備試験と同様の方法で作製した調理済みチルド麺サンプルを比較例1−2とした。 In addition, the cooked chilled buckwheat sample which produced only the noodle strip produced by the mixing | blending of A-6 of a preliminary test by the method similar to a preliminary test was made into Comparative Example 1-1. In addition, the noodle strip produced by the blending of A-6 in the preliminary test was used as the inner and outer layer noodle strips, the outer layer noodle strips were rolled to 6 mm and laminated so that the three-layer ratio was 1: 2: 1. A three-layer noodle band was prepared by pressure bonding with a chilled noodle sample prepared in the same manner as in the preliminary test, and a chilled noodle sample prepared as Comparative Example 1-2.
作製した調理済みチルドそばサンプルを予備試験同様に調理し、つるみ及び食感について官能評価を行った。官能評価については、予備試験と同じ5人のトレーニングを積んだベテランパネラーにより5段階評価を行い、5人の評価の平均値をサンプルの値とした。つるみについては、予備試験と同様の基準で評価を行った。また、食感については、老化によるぼそつきがなく、適度な弾力を有し非常に良好なものを5点、老化によるぼそつきがほとんどなく、弾力を有し良好なものを4点、ぼそつき、弾力について概ね可なものを3点、老化によるぼそつきが目立ち、弾力にかけるものを2点、著しくぼそつき、弾力に欠けるものを1点とし、5人の評価の平均値をサンプルの値とした。官能評価結果について表4に示す。 The prepared cooked chilled buckwheat sample was cooked in the same manner as the preliminary test, and sensory evaluation was performed on the sword and texture. For sensory evaluation, a five-level evaluation was conducted by a veteran paneler who had the same five-person training as the preliminary test, and the average value of the five evaluations was taken as the sample value. As for sag, evaluation was performed according to the same criteria as in the preliminary test. In addition, as for the texture, there is no blur due to aging, 5 points that have moderate elasticity and very good, 4 points that have little elasticity and no elasticity due to aging, Average of 5 people, with 3 points for roughness and elasticity generally acceptable, 2 points for blurring due to aging, 2 points for elasticity, 1 point for extremely looseness and lack of elasticity The value was a sample value. The sensory evaluation results are shown in Table 4.
実施例1−1については、老化によるぼそつきはほとんど感じられないが、つるみが強すぎるとの評価であった。それに対し、実施例1−2は、つるみは適性であるが、実施例1−1と比較し、僅かにぼそつくとの評価であった。実施例1−3以降は、外層のそば粉が増えるにつれてざらつきを感じ、ぼそつき感も感じられるようになるが概ね良好な結果となった。比較例1−1及び比較例1−2で示すように外層のそば粉の量が30%となると表面のつるみやぼそつきについては、悪い結果となった。三層化することによるつるみやほぐれの改善効果はほとんど見られなかった。つるみに関しては、予備試験とほぼ同様の結果となったが、ぼそつきについては、内層のそば粉の量が多いから老化によりぼそつくというわけではなく、外層のそば粉の量がぼそつきを感じさせる原因であることが示唆された。 About Example 1-1, although the blurring by aging is hardly felt, it was evaluation that a sword is too strong. On the other hand, Example 1-2 was evaluated as slightly blurring compared with Example 1-1, although the sag was appropriate. In Examples 1-3 and later, as the buckwheat flour in the outer layer increased, a rough feeling was felt, and a rough feeling was felt, but generally good results were obtained. As shown in Comparative Example 1-1 and Comparative Example 1-2, when the amount of the buckwheat flour in the outer layer was 30%, bad results were obtained with respect to surface sag and blur. The improvement effect of sag and loosening due to the triple layering was hardly seen. As for the sword, the results were almost the same as in the preliminary test. However, the amount of buckwheat in the inner layer was not so much due to aging because the amount of buckwheat in the inner layer was large. It was suggested that it was the cause of the feeling.
実施例1−6は、内層をエーテル化リン酸架橋澱粉とした試験区であるが、実施例1−2の内層がエーテル化澱粉のものと比較して、内層が絞まったような食感であり、良好との評価であった。同様に実施例1−7は、内層を押出し麺帯として試験区であるが、実施例1−2よりも内層に硬さ(弾力)を感じ良好との結果となった。 Example 1-6 is a test section in which the inner layer is an etherified phosphate cross-linked starch, but the inner layer of Example 1-2 has a texture that the inner layer is squeezed compared to that of the etherified starch. Yes, it was evaluated as good. Similarly, Example 1-7 was a test section using the inner layer as an extruded noodle strip, but the inner layer was harder (elastic) than Example 1-2, and the results were good.
(実験2)各外層の厚みの検討
実施例1−6の内外配合をベースとして外層と内層の厚みを振った試験(実施例2−1〜2−4)を行った。具体的には、下記表7の通りに外層及び内層の麺厚を調整して、圧延ロールにて圧着することで多層麺帯を作製し、予備試験の方法に従って調理済みチルドそばサンプルを作製した。実施例2-4は、外層2枚の内側に内層2枚を挟んだ4層麺帯とした後、予備試験1の方法に従って調理済みチルドそばサンプルを作製した。また、実施例2−5は、外層をA−4、内層をB−1とした配合で外層の厚みが33%となるように三層麺帯を作製し、予備試験の方法に従って調理済みチルドそばサンプルを作製した。
(Experiment 2) Examination of thickness of each outer layer Tests (Examples 2-1 to 2-4) were performed in which the thicknesses of the outer layer and the inner layer were varied based on the inner and outer formulations of Example 1-6. Specifically, the noodle thickness of the outer layer and the inner layer was adjusted as shown in Table 7 below, and a multilayer noodle band was prepared by pressure bonding with a rolling roll, and a cooked chilled buckwheat sample was prepared according to the preliminary test method. . In Example 2-4, a four-layer noodle band having two inner layers sandwiched between two outer layers was prepared, and then cooked chilled soba samples were prepared according to the method of Preliminary Test 1. In Example 2-5, a three-layer noodle band was prepared so that the outer layer had a thickness of 33% with the outer layer being A-4 and the inner layer being B-1, and the chilled chilled was prepared according to the preliminary test method. Soba samples were prepared.
作製したサンプルは実験1と同様に評価を行った。評価結果については、表5に記載する。 The produced sample was evaluated in the same manner as in Experiment 1. The evaluation results are shown in Table 5.
実施例2−1〜2−3並びに実施例1−2で示すように外層が薄くなるにつれ、つるみは若干悪くなる程度であったが、内層が厚くなることによる食感のぼそつきを感じるようになった。それに対し、実施例2−5では、内層の厚みが薄い分、外層のそば粉の配合量が多くなるため、つるみや食感が劣る結果となった。また、実施例2−4で示すように4層麺帯であっても三層麺帯と同じ結果となった。 As shown in Examples 2-1 to 2-3 and Example 1-2, as the outer layer becomes thinner, the sag was slightly worse, but the texture of the inner layer becomes thicker. It became so. On the other hand, in Example 2-5, since the amount of buckwheat flour in the outer layer increased because the inner layer was thin, the result was inferior sagging and texture. Moreover, as shown in Example 2-4, even if it was a four-layer noodle strip, the same result as the three-layer noodle strip was obtained.
(実験3)βアミラーゼのほぐれ剤への添加
実施例1−6の調理済みチルド麺サンプルを10℃以下の冷蔵室で保存し、1週間後に実験1同様に官能試験を行なった。また、ほぐし液にユニット数が1200μ/g以上のβアミラーゼを2.5重量%となるように添加する以外は、実施例1−6と同様に作製した調理済みチルド麺サンプル(実施例3−1)についても、保存開始前及び10℃以下の冷蔵室で保存1週間後に実施例1と同様に官能評価を行った。
官能評価結果について、表6に示す。
(Experiment 3) Addition of β-amylase to a loosening agent The cooked chilled noodle sample of Example 1-6 was stored in a refrigerator at 10 ° C. or lower, and a sensory test was conducted in the same manner as in Experiment 1 after 1 week. A cooked chilled noodle sample prepared in the same manner as in Example 1-6 except that β-amylase having a unit number of 1200 μ / g or more was added to the unraveling liquid so as to be 2.5% by weight (Example 3- For 1), sensory evaluation was performed in the same manner as in Example 1 before the start of storage and after 1 week of storage in a refrigerator at 10 ° C. or lower.
The sensory evaluation results are shown in Table 6.
βアミラーゼをほぐし液に添加することで、つるみは、変わらないものの保存時の経時的な老化によるぼそぼそした食感が抑制されることがわかる。 It can be seen that by adding β-amylase to the unraveling solution, the texture is not changed, but the loose texture due to aging during storage is suppressed.
Claims (4)
前記麺帯作製工程で作製した前記多層麺帯を圧延し、切り出して麺線を作製する麺線作製工程と、
前記麺線作製工程で作製した前記麺線を蒸し処理または茹で処理によりα化するα化工程と、
前記α化工程でα化した前記麺線を水洗する水洗工程と、
前記水洗工程で水洗した前記麺線を酸液に浸漬する酸液浸漬工程と、
前記酸液浸漬工程で浸漬した前記麺線を包装する包装工程と、
前記包装工程で包装された前記麺線を加熱殺菌する加熱殺菌工程と、
前記加熱殺菌工程で殺菌された前記麺線を冷却する冷却工程と、を含む調理済みチルドそばの製造方法であって、
前記複数の麺帯の内、上下の最外層にある外層麺帯は、
水を除く前記外層麺帯の麺原料の総重量に対して、
そば粉を0〜20重量%、
アセチル化澱粉、エーテル化澱粉、アセチル化リン酸架橋澱粉及びエーテル化リン酸架橋澱粉からなる群から選ばれる少なくとも1つの加工澱粉を20〜80重量%含み、
前記複数の麺帯の内、内側の内層麺帯は、
水を除く前記内層麺帯の麺原料の総重量に対して、
そば粉を40〜60重量%、
アセチル化澱粉、エーテル化澱粉、アセチル化リン酸架橋澱粉及びエーテル化リン酸架橋澱粉からなる群から選ばれる少なくとも1つの加工澱粉を20〜50重量%含み、
前記多層麺帯の厚みに対して、上下の前記外層麺帯の各厚みが10〜33%であり、
水を除く前記多層麺帯の麺原料の総重量に対して30%以上そば粉を含むことを特徴とする調理済みチルドそばの製造方法。 A noodle strip production process for producing a multilayer noodle strip of three or more layers by laminating and rolling a plurality of noodle strips,
Rolling the multilayer noodle strip produced in the noodle strip production step, cutting out and producing a noodle strip,
An alphatization step of alphatization by steaming or boiling the noodle strings produced in the noodle strings production step;
A rinsing step of rinsing the noodle strings α-ized in the α-izing step;
An acid dipping step of immersing the noodle strings washed in the water washing step in an acid solution;
A packaging step of packaging the noodle strings immersed in the acid solution immersion step;
A heat sterilization step for heat sterilizing the noodle strings wrapped in the packaging step;
A cooling step for cooling the noodle strings sterilized in the heat sterilization step, and a method for producing cooked chilled soba,
Of the plurality of noodle strips, the outer layer noodle strips in the upper and lower outermost layers are:
With respect to the total weight of the noodle raw material of the outer layer noodle strip excluding water,
0-20% by weight of buckwheat flour,
20 to 80% by weight of at least one processed starch selected from the group consisting of acetylated starch, etherified starch, acetylated phosphate cross-linked starch and etherified phosphate cross-linked starch,
Among the plurality of noodle strips, the inner inner layer noodle strip is
With respect to the total weight of the noodle raw material of the inner layer noodle strip excluding water,
40-60% by weight of buckwheat flour,
20 to 50% by weight of at least one processed starch selected from the group consisting of acetylated starch, etherified starch, acetylated phosphate cross-linked starch and etherified phosphate cross-linked starch,
Each thickness of the upper and lower outer layer noodle strips is 10 to 33% with respect to the thickness of the multilayer noodle strip,
30. A method for producing cooked chilled soba, comprising at least 30% buckwheat flour based on the total weight of the noodle raw material of the multilayer noodle strip excluding water.
The method for producing cooked chilled soba noodles according to any one of claims 1 to 3, wherein a loosening solution containing β-amylase is attached to the noodle strings after the acid dipping step and before the packaging step. .
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JPH078194A (en) * | 1993-01-14 | 1995-01-13 | Nissin Food Prod Co Ltd | Production of three-layered raw noodles |
JPH089909A (en) * | 1994-06-28 | 1996-01-16 | Nisshin Flour Milling Co Ltd | Three-layered frozen zoodles and its production |
JPH11151071A (en) * | 1997-09-22 | 1999-06-08 | Nisshin Flour Milling Co Ltd | Production of three-layered noodles |
JP2004350555A (en) * | 2003-05-28 | 2004-12-16 | Nissin Food Prod Co Ltd | Method for producing cook-free packaged boiled/chilled buckwheat noodle |
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JPH078194A (en) * | 1993-01-14 | 1995-01-13 | Nissin Food Prod Co Ltd | Production of three-layered raw noodles |
JPH089909A (en) * | 1994-06-28 | 1996-01-16 | Nisshin Flour Milling Co Ltd | Three-layered frozen zoodles and its production |
JPH11151071A (en) * | 1997-09-22 | 1999-06-08 | Nisshin Flour Milling Co Ltd | Production of three-layered noodles |
JP2004350555A (en) * | 2003-05-28 | 2004-12-16 | Nissin Food Prod Co Ltd | Method for producing cook-free packaged boiled/chilled buckwheat noodle |
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