JP2022043696A - Production method of cooked noodle - Google Patents
Production method of cooked noodle Download PDFInfo
- Publication number
- JP2022043696A JP2022043696A JP2020149117A JP2020149117A JP2022043696A JP 2022043696 A JP2022043696 A JP 2022043696A JP 2020149117 A JP2020149117 A JP 2020149117A JP 2020149117 A JP2020149117 A JP 2020149117A JP 2022043696 A JP2022043696 A JP 2022043696A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- layer
- noodle
- mass
- inner layer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 174
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 27
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 235000013312 flour Nutrition 0.000 claims description 48
- 239000000843 powder Substances 0.000 claims description 39
- 239000002994 raw material Substances 0.000 claims description 37
- 239000007864 aqueous solution Substances 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 239000003921 oil Substances 0.000 claims description 26
- 241000209140 Triticum Species 0.000 claims description 16
- 235000021307 Triticum Nutrition 0.000 claims description 16
- 239000003925 fat Substances 0.000 claims description 16
- 150000007524 organic acids Chemical class 0.000 claims description 16
- 229910019142 PO4 Inorganic materials 0.000 claims description 15
- -1 organic acid salt Chemical class 0.000 claims description 14
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 12
- 239000010452 phosphate Substances 0.000 claims description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 9
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 238000005057 refrigeration Methods 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract 1
- 239000010410 layer Substances 0.000 description 183
- 235000019198 oils Nutrition 0.000 description 24
- 229920002472 Starch Polymers 0.000 description 16
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 15
- 235000019197 fats Nutrition 0.000 description 15
- 235000019698 starch Nutrition 0.000 description 15
- 230000002378 acidificating effect Effects 0.000 description 14
- 235000021317 phosphate Nutrition 0.000 description 14
- 238000004898 kneading Methods 0.000 description 11
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 10
- 239000000203 mixture Substances 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 235000015067 sauces Nutrition 0.000 description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 8
- 239000001630 malic acid Substances 0.000 description 8
- 235000011090 malic acid Nutrition 0.000 description 8
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 238000010411 cooking Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 235000015927 pasta Nutrition 0.000 description 6
- 235000011007 phosphoric acid Nutrition 0.000 description 6
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 6
- 238000005096 rolling process Methods 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 5
- 235000015165 citric acid Nutrition 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 239000000174 gluconic acid Substances 0.000 description 5
- 235000012208 gluconic acid Nutrition 0.000 description 5
- 229940049920 malate Drugs 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 239000002356 single layer Substances 0.000 description 5
- 229940095064 tartrate Drugs 0.000 description 5
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 4
- 240000005979 Hordeum vulgare Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 4
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 4
- 229920000881 Modified starch Polymers 0.000 description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 235000019426 modified starch Nutrition 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 3
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 3
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 239000012267 brine Substances 0.000 description 3
- 229940001468 citrate Drugs 0.000 description 3
- 229940050410 gluconate Drugs 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- LVHBHZANLOWSRM-UHFFFAOYSA-N methylenebutanedioic acid Natural products OC(=O)CC(=C)C(O)=O LVHBHZANLOWSRM-UHFFFAOYSA-N 0.000 description 3
- 235000005985 organic acids Nutrition 0.000 description 3
- 239000003002 pH adjusting agent Substances 0.000 description 3
- 235000002949 phytic acid Nutrition 0.000 description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 3
- JAHNSTQSQJOJLO-UHFFFAOYSA-N 2-(3-fluorophenyl)-1h-imidazole Chemical compound FC1=CC=CC(C=2NC=CN=2)=C1 JAHNSTQSQJOJLO-UHFFFAOYSA-N 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 230000021736 acetylation Effects 0.000 description 2
- 238000006640 acetylation reaction Methods 0.000 description 2
- 239000003929 acidic solution Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000000467 phytic acid Substances 0.000 description 2
- 229940068041 phytic acid Drugs 0.000 description 2
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- OQZCJRJRGMMSGK-UHFFFAOYSA-M potassium metaphosphate Chemical compound [K+].[O-]P(=O)=O OQZCJRJRGMMSGK-UHFFFAOYSA-M 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 description 2
- 239000001394 sodium malate Substances 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 239000003549 soybean oil Substances 0.000 description 2
- 235000012424 soybean oil Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- LWIHDJKSTIGBAC-UHFFFAOYSA-K tripotassium phosphate Chemical compound [K+].[K+].[K+].[O-]P([O-])([O-])=O LWIHDJKSTIGBAC-UHFFFAOYSA-K 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 2
- 235000019801 trisodium phosphate Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 235000019489 Almond oil Nutrition 0.000 description 1
- BMFMQGXDDJALKQ-BYPYZUCNSA-N Argininic acid Chemical compound NC(N)=NCCC[C@H](O)C(O)=O BMFMQGXDDJALKQ-BYPYZUCNSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OCUCCJIRFHNWBP-IYEMJOQQSA-L Copper gluconate Chemical class [Cu+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O OCUCCJIRFHNWBP-IYEMJOQQSA-L 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000019487 Hazelnut oil Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
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- 241000519695 Ilex integra Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 235000018330 Macadamia integrifolia Nutrition 0.000 description 1
- 240000000912 Macadamia tetraphylla Species 0.000 description 1
- 235000003800 Macadamia tetraphylla Nutrition 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019774 Rice Bran oil Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000001068 allium cepa oil Substances 0.000 description 1
- 239000008168 almond oil Substances 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 150000001860 citric acid derivatives Chemical class 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 description 1
- 235000011180 diphosphates Nutrition 0.000 description 1
- ZPWVASYFFYYZEW-UHFFFAOYSA-L dipotassium hydrogen phosphate Chemical compound [K+].[K+].OP([O-])([O-])=O ZPWVASYFFYYZEW-UHFFFAOYSA-L 0.000 description 1
- 235000019820 disodium diphosphate Nutrition 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000010468 hazelnut oil Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000010030 laminating Methods 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 125000005341 metaphosphate group Chemical group 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 235000013536 miso Nutrition 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 150000004712 monophosphates Chemical class 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 229910000403 monosodium phosphate Inorganic materials 0.000 description 1
- 235000019799 monosodium phosphate Nutrition 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- 230000026731 phosphorylation Effects 0.000 description 1
- 238000006366 phosphorylation reaction Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 229940099402 potassium metaphosphate Drugs 0.000 description 1
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- 239000003755 preservative agent Substances 0.000 description 1
- 239000008165 rice bran oil Substances 0.000 description 1
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- 239000011734 sodium Substances 0.000 description 1
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- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- RYCLIXPGLDDLTM-UHFFFAOYSA-J tetrapotassium;phosphonato phosphate Chemical compound [K+].[K+].[K+].[K+].[O-]P([O-])(=O)OP([O-])([O-])=O RYCLIXPGLDDLTM-UHFFFAOYSA-J 0.000 description 1
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- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
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- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
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- 229930003231 vitamin Natural products 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
本発明は、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.
麺生地のｐＨを調整することで茹で麺の品質を向上させる技術が開示されている。特許文献１には、ｐＨ４．０～５．５の弱酸性のＡ層とｐＨ８．５～１１．５の弱アルカリ性のＢ層とを含み、かつＡ層が最外層を構成する多層麺が記載されている。特許文献２には、ｐＨが７．２～９．４となる量のかん水を含む内層とｐＨが４．０～７．０の外層とからなる多層麺が記載されている。特許文献３には、Ａ層及びＢ層を含む多層構造を有し、最外層であるＡ層が、小麦粉を５０質量以上含む原料粉と、ｐＨ５．６～６．０の水溶液から調製されており、該ｐＨ５．６～６．０の水溶液は、有機酸、有機酸塩、リン酸、及びリン酸塩からなる群より選択される１種以上を該原料粉１００質量部あたりの合計量で０．０００１～０．１質量部含有し、該Ｂ層用の麺生地はｐＨ７．０以上である、多層麺の製造方法が記載されている。特許文献４には、炭酸ソーダ、食塩、アルギン酸を含む練水と小麦粉、澱粉とを混錬してｐＨ７．４の外層用麺生地を調製し、一方、食塩、緩衝乳酸を含む練水と小麦粉、澱粉とを混錬してｐＨ４．９の内層用麺生地を調製し、次いでそれらを用いて外層／内層／外層からなる麺線を製造した後、蒸煮してカットし、乳酸溶液中で１５分茹でた後、パウチに封入し、加熱殺菌して即席麺を製造したことが記載されている。 A technique for improving the quality of boiled noodles by adjusting the pH of the noodle dough is disclosed. Patent Document 1 describes a multi-layer noodle containing a weakly acidic A layer having a pH of 4.0 to 5.5 and a weakly alkaline B layer having a pH of 8.5 to 11.5, and the A layer constitutes the outermost layer. Has been done. Patent Document 2 describes a multi-layer noodle composed of an inner layer containing an amount of brine having a pH of 7.2 to 9.4 and an outer layer having a pH of 4.0 to 7.0. Patent Document 3 has a multi-layer structure including an A layer and a B layer, and the outermost layer A is prepared from a raw material powder containing 50% by mass or more of wheat flour and an aqueous solution having a pH of 5.6 to 6.0. The aqueous solution having a pH of 5.6 to 6.0 contains one or more selected from the group consisting of organic acids, organic acid salts, phosphoric acids, and phosphates in a total amount per 100 parts by mass of the raw material powder. Described is a method for producing multi-layer noodles, which contains 0.0001 to 0.1 parts by mass and the noodle dough for the B layer has a pH of 7.0 or higher. In Patent Document 4, a kneaded water containing sodium carbonate, salt and arginic acid is kneaded with wheat flour and starch to prepare a noodle dough for an outer layer having a pH of 7.4, while the kneaded water and wheat flour containing salt and buffered lactic acid are prepared. , Starch is kneaded to prepare noodle dough for inner layer with pH 4.9, then noodle strings consisting of outer layer / inner layer / outer layer are produced using them, then steamed and cut, and 15 in a lactic acid solution. It is described that after boiling, the noodles were sealed in a pouch and heat-sterilized to produce instant noodles.
特許文献５には、外層に内層よりも多くの油脂類を含む、炒め調理又は焼き調理用の多層麺が記載されている。特許文献６には、外層が、内層よりも低加水量でかつ小麦ふすま及び／又は小麦胚芽を含む麺生地から製造されている多層麺が記載されている。 Patent Document 5 describes multi-layer noodles for stir-fry cooking or baking cooking, in which the outer layer contains more oils and fats than the inner layer. Patent Document 6 describes multi-layer noodles in which the outer layer has a lower water content than the inner layer and is produced from a noodle dough containing wheat bran and / or wheat germ.
本発明は、炒めた麺の香ばしい風味と、粘りのある良好な食感とを有し、かつそれらの風味と食感を冷蔵又は冷凍保存後にも保つことができる調理済み麺類、及びその製造方法に関する。 The present invention is a cooked noodle that has a fragrant flavor of stir-fried noodles and a good sticky texture, and can maintain the flavor and texture even after refrigeration or frozen storage, and a method for producing the same. Regarding.
本発明は、調理済み麺類の製造方法であって、
該方法は、α化した麺類を炒める工程を含み、
該α化した麺類は、多層構造を有する多層麺類をα化したものであり、
該多層構造の両外層を構成する麺生地のｐＨが８．５～１１．５であり、かつ該多層構造の内層を構成する麺生地のｐＨが４．５～７．０である、
方法を提供する。
The present invention is a method for producing cooked noodles.
The method comprises the step of frying pregelatinized noodles.
The pregelatinized noodles are obtained by pregelatinizing multi-layer noodles having a multi-layer structure.
The pH of the noodle dough constituting both outer layers of the multilayer structure is 8.5 to 11.5, and the pH of the noodle dough constituting the inner layer of the multilayer structure is 4.5 to 7.0.
Provide a method.
本発明によれば、炒めた麺の香ばしい風味を有し、かつ粘りのある良好な食感を有する調理済み麺類を製造することができる。本発明により製造された調理済み麺類は、冷蔵又は冷凍保存しても該良好な風味と食感を保つことができる。 According to the present invention, it is possible to produce cooked noodles having a savory flavor of stir-fried noodles and having a good sticky texture. The cooked noodles produced according to the present invention can maintain the good flavor and texture even when refrigerated or frozen.
本発明で製造される調理済み麺類としては、パスタ類、うどん、中華麺、冷や麦、素麺、そばなどの麺類を炒め調理したものが挙げられ、例えば、焼きそば、焼うどん、焼パスタなどが挙げられる。該炒め調理される麺類は、麺線であっても麺皮であってもよい。例えば、該パスタ類は、ショートパスタ、ロングパスタ、平打ちパスタなどのいずれの形状であってもよい。 Examples of the cooked noodles produced by the present invention include pasta, udon, Chinese noodles, cold wheat, somen noodles, soba and other noodles cooked by roasting, and examples thereof include yakisoba, udon noodles, and yakisoba. .. The noodles to be stir-fried may be noodle strings or noodle skins. For example, the pasta may have any shape such as short pasta, long pasta, and flat pasta.
本発明で用いられる麺類は、多層構造を有する多層麺類である。該多層麺類は、公知の方法によって製造され得る。好ましくは、該多層麺類は、内層麺帯と外層麺帯とを積層して多層麺帯を作製し、次いで該多層麺帯を圧延し、製麺することによって製造される。より詳細には、内層用生地から内層麺帯を作製し、別途、外層用生地から外層麺帯を作製する。該内層麺帯は、一層であってもよく、又は組成の異なる生地から調製された複数の層を有していてもよい。次いで、該内層麺帯を該外層麺帯で両側から挟み込んで、多層麺帯を作製する。該多層麺帯を圧延し、製麺することにより、二つの外層（最外層）とその間の内層とを含む多層構造を有する多層麺類を製造することができる。 The noodles used in the present invention are multi-layer noodles having a multi-layer structure. The multilayer noodles can be produced by a known method. Preferably, the multi-layer noodles are produced by laminating an inner layer noodle band and an outer layer noodle band to form a multi-layer noodle band, and then rolling the multi-layer noodle band to make noodles. More specifically, the inner layer noodle band is produced from the inner layer dough, and the outer layer noodle band is separately produced from the outer layer dough. The inner layer noodle band may be a single layer, or may have a plurality of layers prepared from doughs having different compositions. Next, the inner layer noodle band is sandwiched between the outer layer noodle bands from both sides to prepare a multi-layer noodle band. By rolling the multi-layer noodle band and making noodles, it is possible to produce multi-layer noodles having a multi-layer structure including two outer layers (outermost layers) and an inner layer between them.
本発明で用いられる多層麺類の外層及び内層の原料粉は、好ましくは穀粉類を含有する。該穀粉類の例としては、小麦粉、米粉、大麦粉、モチ大麦粉、そば粉、大豆粉、コーンフラワー、オーツ麦粉、ライ麦粉、ふすま粉などが挙げられ、好ましくは小麦粉、米粉、大麦粉、モチ大麦粉、及びそば粉が挙げられる。これらの穀粉類は、いずれか単独又は２種以上の組み合わせで使用することができる。該外層及び内層の原料粉は、その全量中に、該穀粉類を、好ましくは５０質量％以上、より好ましくは６０質量％以上、さらに好ましくは７０質量％以上、さらに好ましくは８０質量％以上、さらに好ましくは９０質量％以上含有する。 The raw material powders for the outer and inner layers of the multilayer noodles used in the present invention preferably contain flours. Examples of the flours include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soybean flour, corn flour, oat flour, rye flour, bran flour and the like, preferably wheat flour, rice flour, barley flour, etc. Examples include mochi barley flour and buckwheat flour. These flours can be used alone or in combination of two or more. In the total amount of the raw material powders of the outer layer and the inner layer, the flours are preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, still more preferably 80% by mass or more. More preferably, it contains 90% by mass or more.
好ましくは、該外層及び内層の原料粉は小麦粉を含む。好ましくは、該外層及び内層の原料粉は、その全量中に、小麦粉を５０質量％以上、より好ましくは６０質量％以上、さらに好ましくは７０質量％以上、さらに好ましくは８０質量％以上、さらに好ましくは９０質量％以上含有する。また好ましくは、該外層及び内層の原料粉に使用される穀粉類の８０質量％以上、より好ましくは９０質量％以上、さらに好ましくは９５質量％以上、さらに好ましくは１００質量％が小麦粉である。該小麦粉は、麺類の製造に一般に使用されるものであればよく、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉、全粒粉、熱処理小麦粉（例えばα化小麦粉、部分α化小麦粉、焙焼小麦粉）などが挙げられる。これらの小麦粉は、いずれか単独又は２種以上の組み合わせで使用することができる。ただし、該外層及び内層の原料粉における熱処理小麦粉の量は２０質量％以下であることが好ましい。該原料粉に用いる小麦粉の粒径は特に限定されない。 Preferably, the raw material flour of the outer layer and the inner layer contains wheat flour. Preferably, the raw material flour of the outer layer and the inner layer contains wheat flour in an amount of 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, still more preferably 80% by mass or more, still more preferably. Contains 90% by mass or more. Further, 80% by mass or more, more preferably 90% by mass or more, still more preferably 95% by mass or more, still more preferably 100% by mass of the flour used for the raw material powders of the outer layer and the inner layer is wheat flour. The wheat flour may be any one generally used in the production of noodles, for example, strong flour, semi-strength flour, medium-strength flour, weak flour, durum flour, whole grain flour, heat-treated flour (eg, pregelatinized flour, partially pregelatinized flour, roasted). Grilled wheat flour) and the like. These flours can be used alone or in combination of two or more. However, the amount of the heat-treated wheat flour in the raw material flours of the outer layer and the inner layer is preferably 20% by mass or less. The particle size of the wheat flour used for the raw material flour is not particularly limited.
該外層及び内層の原料粉は、必要に応じて澱粉類を含有していてもよい。該澱粉類の例としては、特に限定されず、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、米澱粉などの未加工澱粉、及びそれらを加工（例えば、架橋化、リン酸化、アセチル化、エーテル化、酸化、α化など）した加工澱粉が挙げられる。本発明において、これら未加工澱粉及び加工澱粉は、いずれか単独又は２種以上の組み合わせで使用することができる。好ましくは、該澱粉類はタピオカ澱粉である。また好ましくは、該澱粉類は加工澱粉である。より好ましくは、該澱粉類は加工タピオカ澱粉であり、さらに好ましくは、アセチル化、エーテル化及び架橋化からなる群より選択される１種以上の加工を行った加工タピオカ澱粉である。該外層及び内層の原料粉が澱粉類を含有する場合、該澱粉類の含有量は、該原料粉の全量中、好ましくは４０質量％以下、より好ましくは３０質量％以下、さらに好ましくは１０～３０質量％である。 The raw material powders of the outer layer and the inner layer may contain starches, if necessary. Examples of the starches are not particularly limited, and modified starches such as horse bell starch, tapioca starch, wheat starch, cornstarch, waxy cornstarch, and rice starch, and processed (for example, cross-linking, phosphorylation, acetylation) thereof. , Etherealization, oxidation, pregelatinization, etc.). In the present invention, these modified starches and modified starches can be used alone or in combination of two or more. Preferably, the starches are tapioca starch. Also preferably, the starches are modified starches. More preferably, the starches are processed tapioca starches, and even more preferably, one or more processed processed tapioca starches selected from the group consisting of acetylation, etherification and cross-linking. When the raw material powders of the outer layer and the inner layer contain starches, the content of the starches is preferably 40% by mass or less, more preferably 30% by mass or less, still more preferably 10 to 10% by mass, based on the total amount of the raw material powders. It is 30% by mass.
該外層及び内層の原料粉は、穀粉類、澱粉類に加えて、麺類の製造に従来用いられる他の成分をさらに含有していてもよい。当該他の成分としては、小麦蛋白質（グルテン）、大豆蛋白質、乳蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材、ならびに、油脂類、かんすい、焼成カルシウム、食物繊維、食塩、糖類、甘味料、香辛料、調味料、ビタミン、ミネラル、栄養強化剤、色素、香料、デキストリン（難消化性含む）、膨張剤、増粘剤、乳化剤、保水剤、保存剤、酵素剤、ｐＨ調整剤、酸化還元剤などが挙げられる。該外層及び内層の原料粉における該他の成分の含有量は、好ましくは１５質量％以下、より好ましくは０～１０質量％である。 In addition to the flours and starches, the raw material powders of the outer layer and the inner layer may further contain other components conventionally used in the production of noodles. Other components include protein materials such as wheat protein (gluten), soy protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and defatted milk powder, as well as fats and oils, citrus fruits, calcined calcium, dietary fiber, and salt. , Sugars, sweeteners, spices, seasonings, vitamins, minerals, nutritional enhancers, pigments, fragrances, dextrins (including indigestible), swelling agents, thickeners, emulsifiers, water retention agents, preservatives, enzyme agents, pH Examples include modifiers and oxidation-reducing agents. The content of the other components in the raw material powders of the outer layer and the inner layer is preferably 15% by mass or less, more preferably 0 to 10% by mass.
該外層及び内層の原料粉の組成は、同じであっても異なっていてもよい。例えば、該外層及び内層の原料粉に含まれる穀粉類、澱粉類及び他の材料の種類や量は、同じであっても異なっていてもよい。 The composition of the raw material powders of the outer layer and the inner layer may be the same or different. For example, the types and amounts of flours, starches and other materials contained in the raw material powders of the outer layer and the inner layer may be the same or different.
該外層及び内層の原料粉のそれぞれに、常法に従って水分を添加し、混捏することにより外層用生地及び内層用生地を調製することができる。該外層用生地及び内層用生地の調製に用いられる水分としては、麺生地の製造に通常用いられる練水、例えば水、塩水、かん水、酸性溶液などを用いることができる。該外層用生地及び内層用生地から多層麺類が製造される。より詳細には、該多層麺類は、その最外層の両側が該外層用生地から構成され、該最外層の内側の層が該内層用生地から構成されている。 The outer layer dough and the inner layer dough can be prepared by adding water to each of the outer layer and inner layer raw material powders according to a conventional method and kneading them. As the water content used for preparing the outer layer dough and the inner layer dough, kneading water usually used for producing noodle dough, for example, water, salt water, brine, acidic solution and the like can be used. Multi-layer noodles are produced from the outer layer dough and the inner layer dough. More specifically, in the multilayer noodles, both sides of the outermost layer are composed of the outer layer dough, and the inner layer of the outermost layer is composed of the inner layer dough.
本発明で用いられる外層用生地は、ｐＨ８．５～１１．５、好ましくはｐＨ９～１１．５、より好ましくはｐＨ９．５～１１の麺生地である。外層用生地のｐＨが低すぎると、炒め調理した多層麺類の風味が低下する。他方、外層用生地のｐＨが高すぎると、炒め調理した多層麺類が麺荒れし食感が低減する恐れがある。該外層用生地のｐＨは、アルカリ剤を用いて調整することができる。該アルカリ剤としては、例えば、かんすい、炭酸カリウム、炭酸ナトリウム、炭酸水素ナトリウム、ピロリン酸四カリウム、ピロリン酸二水素二ナトリウム、ピロリン酸四ナトリウム、ポリリン酸カリウム、ポリリン酸ナトリウム、メタリン酸カリウム、メタリン酸ナトリウム、リン酸三カリウム、リン酸水素二カリウム、リン酸二水素カリウム、リン酸水素二ナトリウム、リン酸二水素ナトリウム、リン酸三ナトリウム等が挙げられ、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。該アルカリ剤は、粉体、水溶液等の任意の形態で該外層用生地の調製に使用されればよい。好ましくは、該外層用生地は、該アルカリ剤を含む水溶液を練水として該外層の原料粉に添加し、混捏することで調製される。得られた該外層用生地が所望のｐＨになるように、該アルカリ剤の使用量を適宜調整すればよい。該外層用生地の調製に用いられる練水の量は、練水の水分量として、原料粉１００質量部あたり、好ましくは２５～５０質量部、より好ましくは２５～３５質量部、さらに好ましくは２５～３３質量部、なお好ましくは２５～３０質量部である。 The dough for the outer layer used in the present invention is a noodle dough having a pH of 8.5 to 11.5, preferably pH 9 to 11.5, and more preferably pH 9.5 to 11. If the pH of the outer layer dough is too low, the flavor of the stir-fried multi-layer noodles will deteriorate. On the other hand, if the pH of the outer layer dough is too high, the stir-fried multi-layer noodles may become rough and the texture may be reduced. The pH of the outer layer dough can be adjusted by using an alkaline agent. Examples of the alkaline agent include tan, potassium carbonate, sodium carbonate, sodium hydrogencarbonate, tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, tetrasodium pyrophosphate, potassium polyphosphate, sodium polyphosphate, potassium metaphosphate, and metallin. Sodium acid, tripotassium phosphate, dipotassium hydrogen phosphate, potassium dihydrogen phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, trisodium phosphate, etc. may be mentioned, and one of these may be used alone or 2 Seeds and above can be used in combination. The alkaline agent may be used in the preparation of the outer layer dough in any form such as powder or aqueous solution. Preferably, the outer layer dough is prepared by adding an aqueous solution containing the alkaline agent as kneading water to the raw material powder of the outer layer and kneading the dough. The amount of the alkaline agent used may be appropriately adjusted so that the obtained outer layer dough has a desired pH. The amount of kneading water used for preparing the outer layer dough is preferably 25 to 50 parts by mass, more preferably 25 to 35 parts by mass, and further preferably 25 parts by mass of 100 parts by mass of the raw material powder. It is ~ 33 parts by mass, more preferably 25 to 30 parts by mass.
好ましくは、該外層用生地は油脂を含有する。外層用生地に油脂を添加することで、炒め調理した多層麺類の香ばしい風味が向上する。該油脂としては、通常使用される食用油脂であればよく、例えばバター、牛脂、豚脂等の動物性油脂；サラダ油、コーン油、菜種油、大豆油、紅花油、なたね油、パーム油、綿実油、ひまわり油、米ぬか油、ゴマ油、オリーブ油等の植物性油脂；これらの硬化油脂；これらの混合油脂；及び、香味油としてオリーブ油、焙煎ゴマ油、焙煎大豆油、焙煎菜種油、アーモンド油、クルミ油、ピーナッツ油、ヘーゼルナッツ油、マカダミアナッツ油、ネギ油、ガーリック油、ラー油、バターフレーバー油、などが挙げられる。これらの油脂は、いずれか単独又は２種以上の組み合わせで使用することができる。該外層用生地における該油脂の量は、原料粉１００質量部あたり、好ましくは２～１５質量部、より好ましくは３～１０質量部である。油脂の量が少なすぎると、油脂による風味向上効果が充分に得られない。他方、油脂の量が多すぎると、炒め調理した多層麺類が麺荒れし食感が低減する恐れがある。 Preferably, the outer layer dough contains fats and oils. By adding fats and oils to the outer layer dough, the fragrant flavor of stir-fried multi-layer noodles is improved. The oil may be any commonly used edible oil, such as butter, beef oil, pork oil and other animal oils; salad oil, corn oil, rapeseed oil, soybean oil, red flower oil, rapeseed oil, palm oil, cottonseed oil and sunflower. Vegetable fats and oils such as oil, rice bran oil, sesame oil, olive oil; hardened fats and oils; mixed fats and oils; and olive oil, roasted sesame oil, roasted soybean oil, roasted rapeseed oil, almond oil, walnut oil, as flavor oils, Examples include peanut oil, hazelnut oil, macadamia nut oil, onion oil, garlic oil, ra oil, butter flavored oil, and the like. These fats and oils can be used alone or in combination of two or more. The amount of the fat and oil in the outer layer dough is preferably 2 to 15 parts by mass, more preferably 3 to 10 parts by mass, per 100 parts by mass of the raw material powder. If the amount of fats and oils is too small, the flavor improving effect of the fats and oils cannot be sufficiently obtained. On the other hand, if the amount of fat and oil is too large, the stir-fried multi-layer noodles may become rough and the texture may be reduced.
一方、本発明で用いられる内層用生地は、炒め調理した多層麺類の食感向上の観点から、ｐＨ４．５～７．０、好ましくはｐＨ５．５～７．０、より好ましくはｐＨ５．５～６．３の麺生地である。該内層用生地は、上述したように、原料粉と水、塩水、酸性溶液などの練水とを混捏することで調製することができる。あるいは、該内層用生地のｐＨは、有機酸、有機酸塩、リン酸、及びリン酸塩などのｐＨ調整剤を用いて調整することができる。該ｐＨ調整剤は、粉体、水溶液等の任意の形態で該内層用生地の調製に使用されればよい。得られた該内層用生地が所望のｐＨになるように、該ｐＨ調整剤の使用量を適宜調整すればよい。該内層用生地の調製に用いられる練水の量は、練水の水分量として、原料粉１００質量部あたり、好ましくは２５～５０質量部、より好ましくは３０～４５質量部である。 On the other hand, the dough for the inner layer used in the present invention has a pH of 4.5 to 7.0, preferably pH 5.5 to 7.0, and more preferably pH 5.5 to the same, from the viewpoint of improving the texture of the roasted and cooked multi-layer noodles. It is a noodle dough of 6.3. As described above, the inner layer dough can be prepared by kneading the raw material powder with water, salt water, kneading water such as an acidic solution, and the like. Alternatively, the pH of the inner layer dough can be adjusted by using a pH adjuster such as an organic acid, an organic acid salt, a phosphoric acid, and a phosphate. The pH adjuster may be used in the preparation of the inner layer dough in any form such as powder or aqueous solution. The amount of the pH adjusting agent used may be appropriately adjusted so that the obtained dough for the inner layer has a desired pH. The amount of kneading water used for preparing the inner layer dough is preferably 25 to 50 parts by mass, more preferably 30 to 45 parts by mass, per 100 parts by mass of the raw material powder as the water content of the kneading water.
好ましくは、該内層用生地は、上述した原料粉と弱酸性水溶液から調製される。該弱酸性水溶液を、該内層の原料粉に添加し、混捏することで該内層用生地が調製される。すなわち、該弱酸性水溶液は、該内層用生地の調製用の練水として使用される。該弱酸性水溶液は、好ましくはｐＨ５．６～６．０、より好ましくはｐＨ５．７～５．９、さらに好ましくはｐＨ５．７５～５．８５である。該弱酸性水溶液のｐＨが上記の範囲であると、炒め調理した多層麺類の食感がより向上する。好ましくは、該弱酸性水溶液は、有機酸、有機酸塩、リン酸、及びリン酸塩からなる群より選択される１種以上を含有する。より好ましくは、該弱酸性水溶液は、有機酸、有機酸塩、リン酸、及びリン酸塩からなる群より選択される１種以上を用いて上述のｐＨに調整された、該有機酸、有機酸塩、リン酸、及びリン酸塩からなる群より選択される１種以上の水溶液である。該弱酸性水溶液中に含まれる該有機酸、有機酸塩、リン酸及びリン酸塩の合計量（乾物換算）は、該内層の原料粉１００質量部あたり、好ましくは０．０００１～０．１質量部である。 Preferably, the inner layer dough is prepared from the above-mentioned raw material powder and a weakly acidic aqueous solution. The weakly acidic aqueous solution is added to the raw material powder of the inner layer and kneaded to prepare the dough for the inner layer. That is, the weakly acidic aqueous solution is used as a kneading water for preparing the inner layer dough. The weakly acidic aqueous solution preferably has a pH of 5.6 to 6.0, more preferably pH 5.7 to 5.9, and even more preferably pH 5.75 to 5.85. When the pH of the weakly acidic aqueous solution is in the above range, the texture of the stir-fried multi-layer noodles is further improved. Preferably, the weakly acidic aqueous solution contains one or more selected from the group consisting of organic acids, organic acid salts, phosphates, and phosphates. More preferably, the weakly acidic aqueous solution is adjusted to the above-mentioned pH by using one or more selected from the group consisting of an organic acid, an organic acid salt, a phosphoric acid, and a phosphate. One or more aqueous solutions selected from the group consisting of acid salts, phosphates, and phosphates. The total amount (dry matter equivalent) of the organic acid, organic acid salt, phosphoric acid and phosphate contained in the weakly acidic aqueous solution is preferably 0.0001 to 0.1 per 100 parts by mass of the raw material powder of the inner layer. It is a mass part.
該有機酸の例としては、一価～三価の有機酸、例えばクエン酸、リンゴ酸、フマル酸、グルコン酸、コハク酸、アジピン酸、乳酸、酢酸、イタコン酸、フィチン酸及び酒石酸からなる群より選択される少なくとも１種が挙げられ、好ましい例としては、クエン酸、リンゴ酸、グルコン酸、イタコン酸、フィチン酸及び酒石酸からなる群より選択される少なくとも１種が挙げられ、より好ましい例としては、クエン酸、リンゴ酸、グルコン酸及び酒石酸からなる群より選択される少なくとも１種が挙げられ、さらに好ましい例は、クエン酸、リンゴ酸、グルコン酸又は酒石酸であり、さらに好ましい例は、クエン酸、リンゴ酸又はグルコン酸である。該有機酸塩の例としては、クエン酸塩、リンゴ酸塩、グルコン酸塩、イタコン酸塩、フィチン酸塩及び酒石酸塩からなる群より選択される少なくとも１種が挙げられ、好ましい例としては、クエン酸塩、リンゴ酸塩、グルコン酸塩及び酒石酸塩からなる群より選択される少なくとも１種が挙げられ、さらに好ましい例は、クエン酸塩、リンゴ酸塩、グルコン酸塩又は酒石酸塩であり、さらに好ましい例は、クエン酸塩、リンゴ酸塩又はグルコン酸塩である。該塩の種類としては、ナトリウム塩、カリウム塩、マグネシウム塩、カルシウム塩などが挙げられるが、ナトリウム塩及びカリウム塩が好ましい。該リン酸及びリン酸塩は、食用に用いられるものであればよく、該リン酸塩の例としては、リン酸三ナトリウム、リン酸一水素ナトリウム等の単リン酸塩、ピロリン酸塩、ポリリン酸塩、メタリン酸塩等の重合又は縮合リン酸塩が挙げられる。好ましくは、該弱酸性水溶液は、有機酸及び有機酸塩の水溶液であるか、又は有機酸、有機酸塩及びリン酸塩の水溶液である。その際、該有機酸、有機酸塩及びリン酸塩の好ましい例は上述したとおりであり、またこれらの水溶液中における該有機酸及び有機酸塩の質量比は、それらの種類により異なり得るが、通常は有機酸：有機酸塩＝１：０．５～２０であればよく、好ましくは１：０．５～５、より好ましくは１：１～４である。また、該有機酸塩の有機酸は、併用される有機酸と同じ種類のものであっても異なる種類のものであってもよいが、好ましくは同じ種類のものである。 Examples of the organic acid include monovalent to trivalent organic acids such as citric acid, malic acid, fumaric acid, gluconic acid, succinic acid, adipic acid, lactic acid, acetic acid, itaconic acid, phytic acid and tartrate acid. At least one selected from the group is mentioned, and preferred examples include at least one selected from the group consisting of citric acid, malic acid, gluconic acid, itaconic acid, phytic acid and tartrate acid, and more preferable examples include. Is at least one selected from the group consisting of citric acid, malic acid, gluconic acid and tartaric acid, further preferred examples are citric acid, malic acid, gluconic acid or tartaric acid, still more preferred examples are citric acid. It is an acid, malic acid or gluconic acid. Examples of the organic acid salt include at least one selected from the group consisting of citrate, malate, gluconate, itaconate, phytate and tartrate, and preferred examples include. At least one selected from the group consisting of citrate, malate, gluconate and tartrate is mentioned, with more preferred examples being citrate, malate, gluconate or tartrate. More preferred examples are citrates, malate or gluconates. Examples of the type of the salt include sodium salt, potassium salt, magnesium salt, calcium salt and the like, but sodium salt and potassium salt are preferable. The phosphoric acid and the phosphate may be edible, and examples of the phosphate include monophosphates such as trisodium phosphate and sodium monohydrogen phosphate, pyrophosphate, and polyphosphorus. Examples thereof include polymerization or condensed phosphates such as acid salts and metaphosphates. Preferably, the weakly acidic aqueous solution is an aqueous solution of an organic acid and an organic acid salt, or an aqueous solution of an organic acid, an organic acid salt and a phosphate. At that time, preferable examples of the organic acid, the organic acid salt and the phosphate are as described above, and the mass ratio of the organic acid and the organic acid salt in these aqueous solutions may differ depending on their types. Usually, it may be organic acid: organic acid salt = 1: 0.5 to 20, preferably 1: 0.5 to 5, and more preferably 1: 1 to 4. Further, the organic acid of the organic acid salt may be the same type as the organic acid used in combination or a different type, but is preferably the same type.
該内層用生地の調製における該弱酸性水溶液の使用量は、上記で規定した、原料粉に対する有機酸、有機酸塩、リン酸及びリン酸塩の量、該水溶液のｐＨの範囲、所望される麺生地のｐＨや水分量などに従い適宜調整され得る。好ましくは、該弱酸性水溶液の使用量は、上述したとおり、該水溶液の水分量として、内層の原料粉１００質量部あたり、好ましくは２５～５０質量部、より好ましくは３０～４５質量部である。 The amount of the weakly acidic aqueous solution used in the preparation of the inner layer dough is the amount of the organic acid, the organic acid salt, the phosphoric acid and the phosphate with respect to the raw material powder, the pH range of the aqueous solution, and the desired amount. It can be appropriately adjusted according to the pH and water content of the noodle dough. Preferably, as described above, the amount of the weakly acidic aqueous solution used is preferably 25 to 50 parts by mass, more preferably 30 to 45 parts by mass, based on 100 parts by mass of the raw material powder in the inner layer. ..
本明細書において、水溶液のｐＨは、温度２５℃でのｐＨ値を表す。また本明細書において、麺生地のｐＨとは、麺生地（調製後、加熱調理又は乾燥していないもの）１ｇを水１０ｍＬに懸濁させた懸濁液のｐＨ（２５℃）をいう。また本明細書において、原料粉のｐＨとは、原料粉１ｇを水１０ｍＬに懸濁させた懸濁液のｐＨ（２５℃）をいう。 In the present specification, the pH of an aqueous solution represents a pH value at a temperature of 25 ° C. Further, in the present specification, the pH of the noodle dough means the pH (25 ° C.) of a suspension in which 1 g of the noodle dough (which has not been cooked or dried after preparation) is suspended in 10 mL of water. Further, in the present specification, the pH of the raw material powder means the pH (25 ° C.) of a suspension in which 1 g of the raw material powder is suspended in 10 mL of water.
次いで、得られた外層用生地及び内層用生地をそれぞれ圧延すれば、外層麺帯及び内層麺帯を得ることができる。該内層麺帯を該外層麺帯で両側から挟み込んで、多層麺帯を作製し、圧延し、製麺することにより、多層麺類を製造することができる。本発明で用いる多層麺類は、その最外層の両側を該外層用生地から作製し、該最外層の内側の層を該内層用生地から作製すること以外は、従来の多層麺類の製造方法と同様の手順で製造することができる。例えば、圧延と製麺の手段としては、押出し、ロールによる圧延と切出し、などが挙げられるが、特に限定されない。 Next, by rolling the obtained outer layer dough and inner layer dough, respectively, an outer layer noodle band and an inner layer noodle band can be obtained. Multi-layer noodles can be produced by sandwiching the inner layer noodle band with the outer layer noodle band from both sides to produce a multi-layer noodle band, rolling, and making noodles. The multilayer noodles used in the present invention are the same as the conventional method for producing multilayer noodles, except that both sides of the outermost layer are prepared from the outer layer dough and the inner layer of the outermost layer is prepared from the inner layer dough. It can be manufactured by the procedure of. For example, the means for rolling and noodle making include extrusion, rolling and cutting with a roll, and the like, but are not particularly limited.
本発明で用いられる多層麺類は、二つの外層（最外層）の間に一層以上の内層を含む三層以上の層構造を有していればよい。例えば、該多層麺類は、二つの外層と一つの内層を含む三層麺であってもよいが、二つの外層と二層以上の内層とを有する四層以上の麺であってもよい。好ましくは、該多層麺類は三層麺である。該内層が二層以上である場合、各々の層は、上述した内層の原料粉の組成の範囲内において、組成の異なる生地から調製されていてもよい。 The multi-layer noodles used in the present invention may have a layer structure of three or more layers including one or more inner layers between two outer layers (outermost layers). For example, the multi-layer noodles may be three-layer noodles including two outer layers and one inner layer, but may be four or more layers of noodles having two outer layers and two or more inner layers. Preferably, the multi-layer noodles are three-layer noodles. When the inner layer is two or more layers, each layer may be prepared from dough having a different composition within the range of the composition of the raw material powder of the inner layer described above.
該多層麺類における該二つの外層のそれぞれの厚みは、該多層麺類の全厚に対して、好ましくは１６～４０％、より好ましくは２５～３５％である。外層が薄すぎたり厚くなりすぎると、炒め調理した麺類の食感が十分向上しないことがある。 The thickness of each of the two outer layers in the multilayer noodles is preferably 16 to 40%, more preferably 25 to 35%, based on the total thickness of the multilayer noodles. If the outer layer is too thin or too thick, the texture of the stir-fried noodles may not be sufficiently improved.
得られた多層麺類は、炒め工程の前にα化することが好ましい。α化の手段としては、茹で、蒸しなどが挙げられる。該α化した麺類は、炒め工程の前に冷蔵又は冷凍保存されてもよい。好ましくは、該α化及び炒め工程に供される多層麺類は、乾麺又は半乾燥麺ではなく、該多層麺類は、生麺として製造された後、乾燥処理されることなく該α化及び炒め工程に供される。 The obtained multi-layer noodles are preferably pregelatinized before the frying step. Examples of the means for pregelatinization include boiling and steaming. The pregelatinized noodles may be refrigerated or frozen before the frying step. Preferably, the multi-layer noodles to be subjected to the pregelatinization and frying step are not dried noodles or semi-dried noodles, and the multi-layer noodles are produced as raw noodles and then the pregelatinization and frying step without being dried. It is offered to.
該多層麺類を炒めることで、調理済み麺類が製造される。麺類の炒め工程は、麺類の炒め調理の通常の手順に従って行うことができる。例えば、加熱した鉄板、フライパン、鍋などを用いて、麺類を油脂と共に炒めればよい。麺類を油脂と共に炒めることで、調理済み麺類において、炒めによる香ばしい風味がさらに際立つ。炒め用の油脂は、α化した麺１００質量部あたり、好ましくは１～１０質量部、より好ましくは２～６質量部用いられる。該油脂は、炒め調理の際に麺に全量添加してもよいが、一部の量を炒め調理の前に予め麺と和えておき、残りを炒め調理の際に添加してもよい。 By frying the multi-layer noodles, cooked noodles are produced. The process of stir-frying noodles can be carried out according to the usual procedure of stir-frying noodles. For example, the noodles may be fried with fats and oils using a heated iron plate, frying pan, pan, or the like. By stir-frying the noodles with fats and oils, the fragrant flavor of the stir-fried noodles becomes even more pronounced in the cooked noodles. The fat and oil for stir-fry is preferably used in an amount of 1 to 10 parts by mass, more preferably 2 to 6 parts by mass, per 100 parts by mass of the pregelatinized noodles. The whole amount of the fats and oils may be added to the noodles during stir-fry cooking, but a part of the fats and oils may be mixed with the noodles in advance before stir-fry cooking and the rest may be added during stir-fry cooking.
好ましくは、該炒め工程では、麺類はソース等の調味料と共に炒め調理される。該調味料としては、いずれの種類を用いてもよく、また粉末等の固体でも液状でもよいが、焼きそば、焼うどん、焼きパスタなどの調理で使用されるスープやソースなどの液状調味料が好ましい。該液状調味料の好ましい例としては、焼きそば用ソース、ウスターソース、塩だれ、醤油だれ、味噌だれ、ナポリタンソースなどが挙げられるが、これらに限定されない。また好ましくは、該炒め工程では、麺類を具材と共に炒めてもよい。 Preferably, in the stir-fry step, the noodles are stir-fried and cooked together with a seasoning such as a sauce. As the seasoning, any kind may be used, and solid or liquid such as powder may be used, but liquid seasonings such as soups and sauces used in cooking such as yakisoba, yaki udon, and baked pasta are preferable. .. Preferred examples of the liquid seasoning include, but are not limited to, yakisoba sauce, Worcestershire sauce, salt sauce, soy sauce sauce, miso sauce, and Napolitan sauce. Further, preferably, in the stir-fry step, the noodles may be stir-fried together with the ingredients.
本発明により製造された調理済み麺類は、直ちに喫食されてもよいが、冷蔵又は冷凍保存されてもよい。該調理済み麺類は、冷蔵又は冷凍保存後にも、炒めた麺の香ばしい風味と、粘りのある良好な食感とを保持することができる。 The cooked noodles produced according to the present invention may be eaten immediately, or may be refrigerated or frozen. The cooked noodles can retain the fragrant flavor of the stir-fried noodles and the sticky and good texture even after refrigeration or freezing storage.
以下、実施例を挙げて本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
１．焼きそば
１）単層麺（対照例）の製造
表１に示す組成で原料粉に練水を加え、減圧（－０．０９３ＭＰａ）下で混捏して生地を調製した。得られた生地を製麺ロールで圧延及び複合して麺帯を作製し、切り刃（♯１８角）で切り出して中華麺の麺線を製造した（麺厚１．５ｍｍ）。
1. 1. Yakisoba 1) Production of single-layer noodles (control example) Kneaded water was added to the raw material powder with the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The obtained dough was rolled and composited with a noodle making roll to prepare a noodle band, and cut out with a cutting blade (# 18 square) to produce a noodle string of Chinese noodles (noodle thickness 1.5 mm).
２）多層麺の製造
外層：表１に示す組成で原料粉に練水を加え、減圧（－０．０９３ＭＰａ）下で混捏して生地を調製した。生地のｐＨが表１に示す値となるように、練水に適量のかんすいを添加した。得られた生地を圧延して厚さ７ｍｍの外層用麺帯を得た。
内層：表１に示す組成で原料粉に練水を加え、減圧（－０．０９３ＭＰａ）下で混捏して生地を調製した。得られた生地を圧延して厚さ７ｍｍの内層用麺帯を得た。
２枚の外層用麺帯の間に内層用麺帯を配置して積層し、圧延して、外層と内層の厚比が１／１／１の三層麺帯を作製した。得られた麺帯を切り刃（♯１８角）で切り出して中華麺（三層麺）の麺線を製造した（麺厚１．５ｍｍ）。
2) Production of multi-layer noodles Outer layer: Kneaded water was added to the raw material powder having the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. An appropriate amount of brine was added to the kneaded water so that the pH of the dough became the value shown in Table 1. The obtained dough was rolled to obtain a noodle band for an outer layer having a thickness of 7 mm.
Inner layer: Kneaded water was added to the raw material powder having the composition shown in Table 1 and kneaded under reduced pressure (-0.093 MPa) to prepare a dough. The obtained dough was rolled to obtain a noodle band for an inner layer having a thickness of 7 mm.
The inner layer noodle band was placed between the two outer layer noodle bands, laminated, and rolled to prepare a three-layer noodle band having a thickness ratio of the outer layer and the inner layer of 1/1/1. The obtained noodle strip was cut out with a cutting blade (# 18 square) to produce a noodle string of Chinese noodles (three-layer noodles) (noodle thickness 1.5 mm).
３）焼きそばの製造
１）又は２）で得られた中華麺から焼きそばを製造した。麺線を茹で歩留１７５％となるように茹で、水洗、水切りし、得られた茹で麺を２４時間５℃で保存した。フライパンにサラダ油１０ｇを投入し、１分間加熱した後、該冷蔵保存した茹で麺５００ｇを投入して２分間炒め、ソース１４０ｇを投入してさらに２分間炒めて、焼きそばを製造した。
3) Production of fried noodles Yakisoba was produced from the Chinese noodles obtained in 1) or 2). The noodle strings were boiled to a yield of 175%, washed with water, drained, and the obtained boiled noodles were stored at 5 ° C. for 24 hours. 10 g of salad oil was put into a frying pan and heated for 1 minute, then 500 g of the refrigerated boiled noodles was put in and fry for 2 minutes, and 140 g of sauce was put in and fry for another 2 minutes to produce fried noodles.
４）評価
得られた焼きそばを２４時間冷蔵保存した後、電子レンジで再加熱し、官能評価した。官能評価では、訓練されたパネラー１０人が、再加熱した焼きそばの風味（麺を炒めたときに得られる香ばしさ、「炒め感」と称する）、及び食感（粘り）を下記評価基準で官能評価し、その平均点を求めた。結果を表１に示す。
＜評価基準＞
（風味）
５点：対照例よりも炒め感に優れる
４点：対照例と同等の炒め感である
３点：対照例よりもわずかに劣る炒め感である（及第点）
２点：対照例よりも炒め感がやや劣る
１点：対照例よりも炒め感が劣る
（食感）
５点：対照例よりも粘りに優れる
４点：対照例よりも粘りにやや優れる
３点：対照例と同等の粘りを有する
２点：対照例よりもやや粘りに劣る
１点：対照例よりも粘りに劣る
4) Evaluation The obtained yakisoba was refrigerated for 24 hours and then reheated in a microwave oven for sensory evaluation. In the sensory evaluation, 10 trained panelists performed sensory evaluation of the flavor of reheated yakisoba (the aroma obtained when the noodles are stir-fried, called "stir-fried feeling") and the texture (stickiness) according to the following evaluation criteria. It was evaluated and the average score was calculated. The results are shown in Table 1.
<Evaluation criteria>
(Flavor)
5 points: Excellent stir-fry feeling than the control example 4 points: Stir-fry feeling equivalent to the control example 3 points: Stir-fry feeling slightly inferior to the control example (and points)
2 points: Stir-fried feeling is slightly inferior to the control example 1 point: Stir-fried feeling is inferior to the control example (texture)
5 points: More sticky than the control example 4 points: Slightly better than the control example 3 points: Has the same stickiness as the control example 2 points: Slightly less sticky than the control example 1 point: More than the control example Inferior in stickiness
２．焼きそば
表２に示す組成の原料粉を用いて、１．２）と同様の手順で三層麺を製造し、それを用いて１．３）と同様の手順で焼きそばを製造した。得られた焼きそばを１．４）と同様の手順で官能評価した。対照例には１．１）の単層麺を用いた。結果を表２に示す。表２には製造例１－１の結果を再掲する。
2. 2. Yakisoba Using the raw material powder having the composition shown in Table 2, three-layer noodles were produced in the same procedure as in 1.2), and fried noodles were produced in the same procedure as in 1.3) using it. The obtained yakisoba was sensory evaluated by the same procedure as in 1.4). As a control example, 1.1) single-layer noodles were used. The results are shown in Table 2. Table 2 shows the results of Production Example 1-1 again.
３．焼きそば
１．２）で示した製造例１－１と同様の手順で、ただし外層と内層の厚比を表３のとおりに変えて三層麺を製造し、それを用いて１．３）と同様の手順で焼きそばを製造した。得られた焼きそばを１．４）と同様の手順で官能評価した。対照例には１．１）の単層麺を用いた。結果を表３に示す。表３には製造例１－１の結果を再掲する。
3. 3. Yakisoba 1.2) Follow the same procedure as in Production Example 1-1, but change the thickness ratio of the outer layer to the inner layer as shown in Table 3 to produce three-layer noodles, and use it to produce 1.3). Yakisoba was produced by the same procedure. The obtained yakisoba was sensory evaluated by the same procedure as in 1.4). As a control example, 1.1) single-layer noodles were used. The results are shown in Table 3. Table 3 shows the results of Production Example 1-1 again.
４．焼きそば
１）リンゴ酸／リンゴ酸塩水溶液の調製
ＤＬ－リンゴ酸とＤＬ－リンゴ酸ナトリウムとを１：３の質量比で混合した。この混合物を濃度１質量％になるよう水に溶解させ、ｐＨ約４．３のＤＬ－リンゴ酸／ＤＬ－リンゴ酸ナトリウム１質量％水溶液（リンゴ酸／リンゴ酸塩水溶液）を調製した。該水溶液と水とを混合して、表４に示すｐＨを有する弱酸性水溶液を調製した。
4. Yakisoba 1) Preparation of malic acid / malic acid aqueous solution DL-malic acid and DL-sodium malate were mixed in a mass ratio of 1: 3. This mixture was dissolved in water to a concentration of 1% by mass to prepare a 1% by mass aqueous solution of DL-malic acid / DL-sodium malate (malic acid / aqueous malate) having a pH of about 4.3. The aqueous solution and water were mixed to prepare a weakly acidic aqueous solution having the pH shown in Table 4.
２）多層麺の製造
外層：上記１．２）と同様の手順で外層用麺帯を得た。
内層：１)で調製した弱酸性水溶液を練水に用いた以外は、上記１．２）と同様の手順で内層用麺帯を得た。
２枚の外層用麺帯の間に内層用麺帯を配置して積層し、圧延して、外層と内層の厚比が１／１／１の三層麺帯を作製した。得られた麺帯を切り刃（♯１８角）で切り出して中華麺（三層麺）の麺線を製造した（麺厚１．５ｍｍ）。
2) Production of multi-layer noodles Outer layer: A noodle band for the outer layer was obtained by the same procedure as in 1.2) above.
Inner layer: A noodle band for the inner layer was obtained by the same procedure as in 1.2) above, except that the weakly acidic aqueous solution prepared in 1) was used for kneading water.
The inner layer noodle band was placed between the two outer layer noodle bands, laminated, and rolled to prepare a three-layer noodle band having a thickness ratio of the outer layer and the inner layer of 1/1/1. The obtained noodle strip was cut out with a cutting blade (# 18 square) to produce a noodle string of Chinese noodles (three-layer noodles) (noodle thickness 1.5 mm).
得られた中華麺から１．３）と同様の手順で焼きそばを製造した。得られた焼きそばを１．４）と同様の手順で官能評価した。対照例には１．１）の単層麺を用いた。結果を表４に示す。表４には製造例１－１の結果を再掲する。 Yakisoba was produced from the obtained Chinese noodles in the same procedure as in 1.3). The obtained yakisoba was sensory evaluated by the same procedure as in 1.4). As a control example, 1.1) single-layer noodles were used. The results are shown in Table 4. Table 4 shows the results of Production Example 1-1 again.
Claims (8)
該方法は、α化した麺類を炒める工程を含み、
該α化した麺類は、多層構造を有する多層麺類をα化したものであり、
該多層構造の両外層を構成する麺生地のｐＨが８．５～１１．５であり、かつ該多層構造の内層を構成する麺生地のｐＨが４．５～７．０である、
方法。 It is a method of manufacturing cooked noodles.
The method comprises the step of frying pregelatinized noodles.
The pregelatinized noodles are obtained by pregelatinizing multi-layer noodles having a multi-layer structure.
The pH of the noodle dough constituting both outer layers of the multilayer structure is 8.5 to 11.5, and the pH of the noodle dough constituting the inner layer of the multilayer structure is 4.5 to 7.0.
Method.
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| JPH0549425A (en) * | 1991-08-14 | 1993-03-02 | House Food Ind Co Ltd | Production of chinese noodle subjected to hot pressing sterilization treatment |
| JPH06292528A (en) * | 1993-04-05 | 1994-10-21 | Nissin Food Prod Co Ltd | Preparation of instant noodle |
| JPH07322842A (en) * | 1994-05-30 | 1995-12-12 | Kanebo Foods Ltd | Production of noodles |
| JP2015154725A (en) * | 2014-02-20 | 2015-08-27 | 株式会社日清製粉グループ本社 | Multilayer raw noodle and manufacturing method thereof |
| JP2019083815A (en) * | 2017-11-06 | 2019-06-06 | 日清製粉株式会社 | Manufacturing method of noodle and noodle skin |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0549425A (en) * | 1991-08-14 | 1993-03-02 | House Food Ind Co Ltd | Production of chinese noodle subjected to hot pressing sterilization treatment |
| JPH06292528A (en) * | 1993-04-05 | 1994-10-21 | Nissin Food Prod Co Ltd | Preparation of instant noodle |
| JPH07322842A (en) * | 1994-05-30 | 1995-12-12 | Kanebo Foods Ltd | Production of noodles |
| JP2015154725A (en) * | 2014-02-20 | 2015-08-27 | 株式会社日清製粉グループ本社 | Multilayer raw noodle and manufacturing method thereof |
| JP2019083815A (en) * | 2017-11-06 | 2019-06-06 | 日清製粉株式会社 | Manufacturing method of noodle and noodle skin |
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