JP2022156065A - Production method of frozen cooked noodles for slow thawing - Google Patents
Production method of frozen cooked noodles for slow thawing Download PDFInfo
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Abstract
Description
本発明は、緩慢解凍用冷凍調理済み麺類の製造方法に関する。 The present invention relates to a method for producing frozen cooked noodles for slow thawing.
調理済み麺類は、そのまま又は電子レンジ加熱等の簡便な調理で喫食できる便利な食品である一方、保存性に劣り、広域に流通させるには不向きであった。調理済み麺類を冷凍保存し、適時に緩慢解凍して販売することによって、保存性の問題を解決できるだけでなく、広域流通が可能になるため大量生産によるコスト低下が可能となる。しかし、従来の冷凍後緩慢解凍された調理済み麺類には、粘弾性の低下、老化感の増加、透明感の低下などの品質低下が生じていた。 Cooked noodles are convenient foods that can be eaten as they are or after simple cooking such as heating in a microwave oven. By storing the cooked noodles in a freezer, slowly thawing them at a suitable time, and then selling them, not only can the problem of storage stability be solved, but also wide-area distribution becomes possible, enabling cost reduction through mass production. However, conventional cooked noodles that are slowly thawed after freezing have deteriorated quality such as reduced viscoelasticity, increased aging sensation, and reduced transparency.
特許文献１には、加工タピオカ澱粉５～８０質量％を含む原料粉から製造された麺類を、α化し、コラーゲンペプチドを含有する組成物を付着させて凍結することを含む冷凍調理済み麺類の製造方法、及び、製造された麺類が解凍後に良好な食感を有することが記載されている。特許文献２には、麺生地の調製用の水及び得られた麺の茹で水に、１質量％水溶液のｐＨが４．０～５．５である有機酸及び／又は有機酸塩を添加することで、酸味や酸臭がなく、コシがありほぐれやすく、かつ保存性に優れた茹で麺が得られることが記載されている。特許文献３には、小麦粉を５０質量％以上含む原料粉に少量の有機酸及び有機酸塩を含むｐＨ５．６～６．０の水溶液を添加、混合して麺生地を製造することにより、粘弾性のある良好な食感を有する麺類又は麺皮類が得られることが記載されている。 Patent Document 1 describes the production of frozen cooked noodles, which comprises gelatinizing noodles produced from raw material powder containing 5 to 80% by mass of processed tapioca starch, attaching a composition containing collagen peptide, and freezing the noodles. A method and that the noodles produced have a good texture after thawing are described. In Patent Document 2, an organic acid and/or an organic acid salt having a pH of 4.0 to 5.5 in a 1% by mass aqueous solution is added to water for preparing noodle dough and boiling water for the obtained noodles. It is described that boiled noodles having no sour taste or sour odor, having elasticity and being easily loosened, and having excellent preservability can be obtained. In Patent Document 3, a noodle dough is produced by adding an aqueous solution of pH 5.6 to 6.0 containing a small amount of organic acid and organic acid salt to raw material flour containing 50% by mass or more of wheat flour and mixing. It is described that noodles or noodle wrappers having elasticity and good texture can be obtained.
本発明は、緩慢解凍したときに食感や外観の低下の少ない、冷凍調理済み麺類を提供する。 The present invention provides frozen cooked noodles that are less deteriorated in texture and appearance when slowly thawed.
本発明者は、小麦粉又はソバ粉と、加工タピオカ澱粉とを所定量で含む原料粉を、有機酸及び／又は有機酸塩とともに混捏して調製した所定のｐＨの麺生地から製造した冷凍調理済み麺類が、緩慢解凍後に良好な食感や外観を有することを見出した。 The present inventors have found that a raw material flour containing a predetermined amount of wheat flour or buckwheat flour and processed tapioca starch is kneaded with an organic acid and / or an organic acid salt and prepared from a frozen cooked noodle dough with a predetermined pH. It was found that noodles have good texture and appearance after slow thawing.
したがって、本発明は、緩慢解凍用冷凍調理済み麺類の製造方法であって、
小麦粉及びソバ粉からなる群より選択される１種以上の穀粉類と加工タピオカ澱粉とを含有する原料粉を、有機酸及び／又は有機酸塩とともに混捏してｐＨ４．５～５．５の麺生地を調製することを含み、
該原料粉における、該小麦粉及びソバ粉からなる群より選択される１種以上の穀粉類と該加工タピオカ澱粉との質量比が２０：８０～７５：２５である、
方法を提供する。
Accordingly, the present invention provides a method for producing frozen cooked noodles for slow thawing, comprising:
Raw material flour containing at least one cereal flour selected from the group consisting of wheat flour and buckwheat flour and processed tapioca starch is kneaded with an organic acid and/or an organic acid salt to produce noodles having a pH of 4.5 to 5.5. including preparing the dough;
In the raw material flour, the mass ratio of one or more cereal flours selected from the group consisting of wheat flour and buckwheat flour and the processed tapioca starch is 20: 80 to 75: 25.
provide a way.
本発明によれば、緩慢解凍後にも、粘弾性に優れ、老化による食感のぼそつきが少なく、かつ透明感のある外観を有する、食感や外観が良好な冷凍調理済み麺類を提供することができる。 To provide frozen cooked noodles having excellent viscoelasticity even after slow thawing, less vagueness of texture due to aging, and transparent appearance, and good texture and appearance. be able to.
本発明において、麺類の種類や形状は特に限定されず、例えば麺線であっても麺皮類であってもよい。麺類の例としては、うどん、冷麦、きしめん、素麺、そば、冷麺、パスタなどが挙げられ、このうち、うどん及びそばが好ましい。該麺類は、中華麺であってもよいが、但し、原材料にアルカリ塩等のかんすいを含む中華麺は、本発明により提供される麺類としては不向きである。 In the present invention, the type and shape of the noodles are not particularly limited, and may be, for example, noodle strings or noodle skins. Examples of noodles include udon, cold wheat, kishimen, somen, soba, cold noodles, and pasta, among which udon and soba are preferred. The noodles may be Chinese noodles, but Chinese noodles containing salt water such as alkaline salt as a raw material are not suitable as the noodles provided by the present invention.
本発明の冷凍調理済み麺類の原料粉は、小麦粉及びソバ粉からなる群より選択される１種以上の穀粉類（Ａ）、ならびに加工タピオカ澱粉（Ｂ）を含有する。該原料粉に用いる小麦粉は、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。好ましくは、中力粉が主体として使用される。該原料粉に用いるソバ粉もまた、麺類の製造に一般に使用されるものであればよい。 The raw material flour for frozen cooked noodles of the present invention contains one or more cereal flours (A) selected from the group consisting of wheat flour and buckwheat flour, and processed tapioca starch (B). The wheat flour used for the raw material flour may be those generally used for the production of noodles, and examples thereof include strong flour, semi-strong flour, all-purpose flour, soft flour, durum flour, and whole wheat flour. Any of these flours can be used alone or in combination of two or more. All-purpose flour is preferably used as the main component. The buckwheat flour used as the raw material flour may also be one generally used for the production of noodles.
該原料粉に用いる加工タピオカ澱粉は、好ましくはエーテル化タピオカ澱粉及びアセチル化タピオカ澱粉からなる群より選択される１種以上である。エーテル化澱粉の例としては、ヒドロキシプロピル化澱粉、カルボキシメチル化澱粉などが挙げられる。アセチル化澱粉の例としては、酢酸澱粉などが挙げられる。該エーテル化澱粉及びアセチル化澱粉は、架橋処理されていてもよく、例えばヒドロキシプロピル化リン架橋澱粉、アセチル化アジピン酸架橋デンプン、アセチル化リン酸架橋デンプンなどを含み得る。 The processed tapioca starch used in the raw material flour is preferably one or more selected from the group consisting of etherified tapioca starch and acetylated tapioca starch. Examples of etherified starches include hydroxypropylated starch, carboxymethylated starch, and the like. Examples of acetylated starch include starch acetate. The etherified starch and acetylated starch may be crosslinked, and may include, for example, hydroxypropylated phosphorus crosslinked starch, acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, and the like.
好ましくは、該原料粉は全量中に、該小麦粉及びソバ粉からなる群より選択される１種以上の穀粉類（Ａ）と、該加工タピオカ澱粉（Ｂ）とを合計で８０質量％以上含有する。該原料粉における該（Ａ）と該（Ｂ）との質量比は、（Ａ）：（Ｂ）＝２０：８０～７５：２５であればよく、好ましくは３０：７０～７０：３０である。該（Ｂ）の含有量が少なすぎると、緩慢解凍後の麺類の食感や外観が低下する。一方で、該（Ａ）の含有量が少なすぎると、製麺時の作業性や麺類の食感に悪影響が出ることがあり、又は穀粉らしい風味に劣る麺となることがある。 Preferably, the total amount of the raw material flour contains at least 80% by mass of at least one cereal flour (A) selected from the group consisting of wheat flour and buckwheat flour and the processed tapioca starch (B). do. The mass ratio of (A) and (B) in the raw material powder may be (A):(B) = 20:80 to 75:25, preferably 30:70 to 70:30. . If the content of (B) is too small, the texture and appearance of the noodles after slow thawing will deteriorate. On the other hand, if the content of (A) is too low, the workability during noodle making and the texture of the noodles may be adversely affected, or the noodles may be inferior in the flour-like flavor.
該原料粉における小麦粉及びソバ粉の質量比は、（小麦粉）：（ソバ粉）＝１００：０～０：１００の範囲で適宜調整すればよく、好ましくは２５：７５～１００：０である。好ましくは、該原料粉は全量中に、小麦粉を１５質量％以上含有する。 The mass ratio of wheat flour and buckwheat flour in the raw material flour may be appropriately adjusted within the range of (wheat flour):(buckwheat flour)=100:0 to 0:100, preferably 25:75 to 100:0. Preferably, the raw material flour contains 15% by mass or more of wheat flour in the total amount.
該原料粉は、前述した（Ａ）及び（Ｂ）に加えて、麺類の製造に従来用いられる他の材料をさらに含有していてもよい。当該他の材料としては、例えば、小麦粉以外の穀粉類；加工タピオカ澱粉以外の未加工澱粉及び加工澱粉を含む澱粉類；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；動植物油脂、乳化油脂、ショートニング等の油脂類；食塩；かんすい；糖類；甘味料；焼成カルシウム；食物繊維；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；乳化剤；増粘剤；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が、これらに限定されない。これらの他の材料は、いずれか単独又は２種以上の組み合わせで用いることができる。本発明で用いる原料粉中における該他の材料の合計含有量は、好ましくは２０質量％以下である。該原料粉中における他の材料の各々の配合量は、目的とする麺類の種類に応じて適宜決定することができる。 The raw material flour may further contain other ingredients conventionally used in the production of noodles in addition to the above-mentioned (A) and (B). Examples of other materials include grain flours other than wheat flour; starches containing unprocessed starches other than processed tapioca starch and processed starches; gluten, soybean protein, milk protein, egg yolk powder, egg white powder, whole egg powder, defatted Proteins such as powdered milk; oils and fats such as animal and vegetable oils, emulsified oils and shortening; salt; salt water; sugars; sweeteners; (including indigestible); swelling agents; emulsifiers; thickeners; water retention agents; preservatives; These other materials can be used either singly or in combination of two or more. The total content of the other materials in the raw material powder used in the present invention is preferably 20% by mass or less. The amount of each of the other ingredients in the raw material flour can be appropriately determined according to the desired type of noodles.
好ましくは、該原料粉はグルテンを含有する。該原料粉中におけるグルテンの含有量は、全量中、好ましくは３～１５質量％、より好ましくは５～１５質量％である。また、該原料粉中における該加工タピオカ澱粉（Ａ）と該グルテン（Ｃ）の質量比が、（Ａ）：（Ｃ）＝１０：１～３：１であると好ましい。 Preferably, the raw material flour contains gluten. The content of gluten in the raw material flour is preferably 3 to 15 mass %, more preferably 5 to 15 mass % of the total amount. Further, it is preferable that the mass ratio of the processed tapioca starch (A) and the gluten (C) in the raw material flour is (A):(C)=10:1 to 3:1.
本発明では、前述の原料粉からｐＨ４．５～５．５の麺生地を調製する。好ましくは、本発明で製造される麺生地のｐＨはｐＨ４．５～５．２５である。麺生地のｐＨが高すぎると、緩慢解凍後の麺の食感と外観の改善効果が不充分になる。一方、麺生地のｐＨが低すぎると、麺生地の製麺作業性が低下し、また緩慢解凍後の麺の粘弾性が低下する。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）１０ｇを水９０ｍＬ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、茹で麺のｐＨとは、茹でた麺そのまま、もしくは酸浸漬後の茹で麺１０ｇを水９０ｍＬに懸濁させた懸濁液のｐＨ（２５℃）をいう。 In the present invention, a noodle dough having a pH of 4.5 to 5.5 is prepared from the raw material flour described above. Preferably, the pH of the noodle dough produced in the present invention is pH 4.5-5.25. If the pH of the noodle dough is too high, the effect of improving the texture and appearance of noodles after slow thawing will be insufficient. On the other hand, if the pH of the noodle dough is too low, the noodle-making workability of the noodle dough is lowered, and the viscoelasticity of the noodles after slow thawing is lowered. As used herein, the pH of noodle dough refers to the pH (25° C.) of a suspension obtained by suspending 10 g of noodle dough (not cooked or dried after preparation) in 90 mL of water. In this specification, the pH of boiled noodles refers to the pH (25° C.) of a suspension obtained by suspending 10 g of boiled noodles as they are or 10 g of boiled noodles after being immersed in acid in 90 mL of water.
該麺生地は、常法に従って該原料粉を練水と混捏することにより調製することができるが、ただしその際に、本発明では、原料粉を、有機酸及び／又は有機酸塩とともに混捏する。これによって、上記のｐＨ範囲の麺生地が調製される。例えば、本発明の方法においては、該原料粉に有機酸及び／又は有機酸塩を予め配合し、これに練水（例えば水、塩水等）を加えて混捏してもよく、又は、該原料粉に、有機酸及び／又は有機酸塩、及び練水をそれぞれ添加して混捏してもよく、又は、有機酸及び／又は有機酸塩を含有する弱酸性水溶液を、練水として該原料粉に添加して混捏してもよい。好ましくは、該麺生地は、有機酸及び／又は有機酸塩を含有する弱酸性水溶液を、練水として用いて調製される。該麺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２５～６５質量部、より好ましくは３５～５０質量部である。 The noodle dough can be prepared by kneading the raw material flour with kneading water according to a conventional method, but in the process of the present invention, the raw material flour is kneaded with an organic acid and/or an organic acid salt. . Thus, the noodle dough having the above pH range is prepared. For example, in the method of the present invention, an organic acid and/or an organic acid salt may be blended in advance with the raw material powder, and kneading water (e.g., water, salt water, etc.) may be added and kneaded, or the raw material may be kneaded. An organic acid and/or organic acid salt and kneading water may be added to the flour and kneaded, or a weakly acidic aqueous solution containing an organic acid and/or organic acid salt may be added to the raw material powder as kneading water. It may be added to and kneaded. Preferably, the noodle dough is prepared using a weakly acidic aqueous solution containing an organic acid and/or an organic acid salt as kneading water. The amount of kneading water used for preparing the noodle dough is preferably 25 to 65 parts by mass, more preferably 35 to 50 parts by mass, based on 100 parts by mass of the raw material flour.
該麺生地の調製に用いられる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、好ましくはクエン酸、リンゴ酸、フマル酸、乳酸及び酢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、より好ましくは乳酸が挙げられる。有機酸の塩の例としては、クエン酸塩、リンゴ酸塩、フマル酸塩、グルコン酸塩、コハク酸塩、アジピン酸塩、乳酸塩、酢酸塩、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、好ましくはクエン酸塩、リンゴ酸塩、フマル酸塩、乳酸塩及び酢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、より好ましくは乳酸塩が挙げられる。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。好ましくは、該麺生地の調製には有機酸及び有機酸塩が使用される。例えば、該麺生地の調製に用いる弱酸性水溶液は、好ましくは有機酸及び有機酸塩の水溶液である。その際、使用される有機酸と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 organic acids used for preparing the noodle dough 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, At least one selected from the group consisting of phytic acid and tartaric acid, preferably at least one selected from the group consisting of citric acid, malic acid, fumaric acid, lactic acid and acetic acid, more preferably lactic acid is mentioned. Examples of salts of organic acids include citrate, malate, fumarate, gluconate, succinate, adipate, lactate, acetate, itaconate, phytate and tartrate. At least one selected from the group consisting of, preferably at least one selected from the group consisting of citrate, malate, fumarate, lactate and acetate, more preferably lactic acid salt. Examples of the salt include sodium salt, potassium salt, magnesium salt and calcium salt, with sodium salt and potassium salt being preferred. Preferably, organic acids and organic acid salts are used in preparing the noodle dough. For example, the weakly acidic aqueous solution used for preparing the noodle dough is preferably an aqueous solution of an organic acid and an organic acid salt. In that case, the mass ratio of the organic acid and the organic acid salt to be used may vary depending on their types, but usually the organic acid:organic acid salt=1:0.5 to 20, preferably 1: 0.5-5, more preferably 1:1-4. The organic acid of the organic acid salt may be of the same type as or different from the organic acid used in combination, but preferably of the same type.
該麺生地の調製に用いる有機酸及び／又は有機酸塩の量は、原料粉や練水の量、所望される麺生地のｐＨなどに応じて適宜調整され得る。好ましくは、該有機酸及び／又は有機酸塩の使用量は、有機酸と有機酸塩の合計量として、原料粉１００質量部あたり０．０３～３質量部、好ましくは０．１～１．０質量部である。 The amount of the organic acid and/or organic acid salt used for preparing the noodle dough can be appropriately adjusted according to the amount of raw material flour and kneading water, the desired pH of the noodle dough, and the like. Preferably, the amount of the organic acid and/or organic acid salt to be used is 0.03 to 3 parts by mass, preferably 0.1 to 1.0 part by mass, per 100 parts by mass of the raw material powder as the total amount of the organic acid and the organic acid salt. It is 0 parts by mass.
得られた該麺生地から本発明の冷凍調理済み麺類が製造される。詳細には、該麺生地から麺類を製造し、製造した麺類を加熱調理し、該加熱調理した麺類を冷凍する。麺生地からの麺類の製造には、通常の手段を用いることができる。例えば、製麺ロールにより麺生地を圧延して麺帯を得、この麺帯を切刃等で切り出して麺線を得る方法、麺生地を押し出し成型して麺線を得る方法、などが挙げられる。 The frozen cooked noodles of the present invention are produced from the obtained noodle dough. Specifically, noodles are produced from the noodle dough, the produced noodles are cooked, and the cooked noodles are frozen. Conventional means can be used to produce noodles from the noodle dough. For example, there are a method of rolling the noodle dough with a noodle-making roll to obtain a noodle band, cutting the noodle band with a cutting blade or the like to obtain noodle strings, and a method of extruding the noodle dough to obtain noodle strings. .
麺類の加熱調理の手段としては、茹で、蒸しなどが挙げられる。好ましくは、該加熱調理により、麺類を喫食可能にα化する。該茹でや蒸しに用いる水としては、水、食塩水、酸性水などが使用できる。該加熱調理した麺類は、必要に応じて湯切り、水冷、風冷等された後、冷凍処理される。該冷凍処理は、急速冷凍、緩慢冷凍のいずれでもよいが、急速冷凍が好ましい。冷凍の際には、麺類を小分けして、例えば１食ごとに分けて、冷凍することが好ましい。例えば、該加熱調理した麺類を水冷、水切りした後、１食分取り分けて麺塊とし、必要に応じて包装した後、急速冷凍させればよい。凍結した麺は、通常の冷凍保存条件下で保存すればよい。 Boiling, steaming, etc. are mentioned as a means of heat cooking of noodles. Preferably, the noodles are gelatinized to be edible by the heat cooking. As the water used for the boiling or steaming, water, salt water, acidic water, or the like can be used. The heat-cooked noodles are subjected to a freezing treatment after being drained of hot water, water-cooled, air-cooled, or the like, if necessary. The freezing treatment may be rapid freezing or slow freezing, but rapid freezing is preferred. When freezing, it is preferable to subdivide the noodles, for example, into individual portions and freeze them. For example, the heat-cooked noodles may be water-cooled and drained, divided into noodle lumps for one serving, packaged as necessary, and rapidly frozen. Frozen noodles may be stored under normal cryopreservation conditions.
以上の手順により、本発明の冷凍調理済み麺類を製造することができる。本発明の方法に従って製造された冷凍調理済み麺類は、緩慢解凍された後に喫食される。本発明の冷凍調理済み麺類を緩慢解凍する場合、冷凍状態の麺類を、常温解凍、流水解凍、又は冷蔵下で解凍すればよい。好ましくは、本発明の冷凍調理済み麺類は冷蔵下（好ましくは０～１０℃）で解凍される。麺の食感と外観、及び保存性の観点から、加熱調理後から冷凍保存を経て、後述のように解凍して喫食されるまでの間、麺のｐＨは４．５～５．７５であることが好ましい。 According to the above procedure, the frozen cooked noodles of the present invention can be produced. Frozen cooked noodles produced according to the method of the present invention are eaten after being slowly thawed. When slowly thawing the frozen cooked noodles of the present invention, the frozen noodles may be thawed at room temperature, under running water, or under refrigeration. Preferably, the frozen cooked noodles of the present invention are thawed under refrigeration (preferably 0-10°C). From the viewpoints of the texture and appearance of the noodles, as well as the storability, the pH of the noodles is 4.5 to 5.75 during the period from cooking, freezing, thawing and eating as described later. is preferred.
本発明の冷凍調理済み麺類は、冷凍状態で流通又は販売されてもよいが、緩慢解凍されて流通又は販売されてもよい。好ましくは、本発明の冷凍調理済み麺類は、緩慢解凍された後に販売され、喫食される。例えば、本発明の冷凍調理済み麺類は、流通から販売までの間に冷蔵下で緩慢解凍され、チルド麺として販売される。喫食の際には、解凍された麺類を冷たい状態で食してもよく、又は再加熱して食してもよい。 The frozen cooked noodles of the present invention may be distributed or sold in a frozen state, but may be distributed or sold after slow thawing. Preferably, the frozen cooked noodles of the present invention are sold and eaten after being slowly thawed. For example, the frozen cooked noodles of the present invention are slowly thawed under refrigeration between distribution and sale, and sold as chilled noodles. When eating, the thawed noodles may be eaten in a cold state, or may be reheated and eaten.
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。 EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.
〔試験１．うどんの製造〕
（材料）
小麦粉：中力粉；宝雲（日清製粉）
エーテル化タピオカ澱粉：ゆり８（松谷化学）
アセチル化タピオカ澱粉：あじさい（松谷化学）
グルテン：ＡグルＧＢ（グリコ栄養食品）
[Test 1. Production of Udon]
(material)
Flour: All-purpose flour; Houn (Nissin Flour Milling)
Etherified tapioca starch: Yuri 8 (Matsutani Chemical)
Acetylated tapioca starch: Hydrangea (Matsutani Chemical)
Gluten: A Glu GB (Glyco Nutrition Food)
表１～４記載の配合で、原料粉に対して、食塩と有機酸及び／又はその塩を含有する練水を加え、減圧（－０．０９３ＭＰａ）下で混捏して生地を調製した。調製した生地の一部を取り、ｐＨを測定した。得られた生地を、製麺ロールを用いて圧延・複合して麺帯を作製し、切り刃（♯１０角）で切り出してうどん麺線を製造した（麺厚３．０ｍｍ）。製麺に用いた生地重量に対する製造された麺線の重量（製麺歩留）を測定し、製麺時の作業性を下記評価基準で評価した。 Kneading water containing salt and organic acid and/or salt thereof was added to raw material flour according to the formulations shown in Tables 1 to 4, and the mixture was kneaded under reduced pressure (-0.093 MPa) to prepare a dough. A portion of the prepared dough was taken and the pH measured. The obtained dough was rolled and combined using a noodle-making roll to prepare a noodle band, and cut out with a cutting blade (#10 square) to produce udon noodle strings (noodle thickness: 3.0 mm). The weight of the produced noodle strings relative to the weight of the dough used for noodle production (noodle production yield) was measured, and the workability during noodle production was evaluated according to the following evaluation criteria.
得られた麺線を１３分間茹で調理した。比較例１－５～１－８では、茹でた麺を、さらに乳酸を含む水溶液に３０秒間浸漬させた。得られた茹で麺を器に２００ｇずつ充填し、ショックフリーザー（－３０℃）で急速冷凍した。７日間－１８℃で冷凍保存後、４℃の冷蔵庫で２４時間冷蔵解凍した。解凍後の麺の一部を取り、ｐＨを測定した。また、解凍後の麺の食感（粘弾性、老化感）と外観（透明感）を、訓練したパネラー１０人により、下記評価基準で官能評価し、平均点を求めた。結果を表１～４に示す。 The obtained noodle strings were boiled and cooked for 13 minutes. In Comparative Examples 1-5 to 1-8, boiled noodles were further immersed in an aqueous solution containing lactic acid for 30 seconds. 200 g of the boiled noodles thus obtained were filled in a container and rapidly frozen in a shock freezer (-30° C.). After frozen storage at -18°C for 7 days, it was thawed in a refrigerator at 4°C for 24 hours. A portion of the thawed noodles was taken and the pH was measured. The texture (viscoelasticity, aged feeling) and appearance (transparency) of the thawed noodles were sensory evaluated by 10 trained panelists according to the following evaluation criteria, and the average score was determined. The results are shown in Tables 1-4.
＜評価基準＞
（作業性）
〇：問題なく製麺できる（製麺歩留９５％以上）
△：やや問題あるが製麺できる（製麺歩留７０％以上）
×：問題あり製麺困難（製麺歩留７０％未満）
（粘弾性）
５点：対照よりも粘弾性に非常に優れる
４点：対照よりも粘弾性に優れる
３点：対照よりも粘弾性にやや優れる
２点：対照と同等の粘弾性である
１点：対照よりも粘弾性に劣る
（老化感）
５点：対照よりもぼそつき感が非常に少ない
４点：対照よりもぼそつき感が少ない
３点：対照よりもぼそつき感がやや少ない
２点：対照と同等のぼそつきである
１点：対照よりもぼそつきを感じる
（透明感）
５点：対照よりも非常に透明感が高い
４点：対照よりも透明感が高い
３点：対照よりも透明感がやや高い
２点：対照と同等の透明感である
１点：対照よりも透明感が低い
<Evaluation Criteria>
(Workability)
○: Noodles can be made without problems (noodle yield is 95% or more)
△: Somewhat problematic, but noodle can be made (noodle yield 70% or more)
×: Problematic noodle making difficult (noodle making yield less than 70%)
(viscoelasticity)
5 points: viscoelasticity much better than the control 4 points: viscoelasticity better than the control 3 points: viscoelasticity slightly better than the control 2 points: viscoelasticity equal to the control 1 point: better than the control Inferior to viscoelasticity (sensation of aging)
5 points: Much less blurred than the control 4 points: Less blurred than the control 3 points: Slightly less blurred than the control 2 points: Similar to the control Yes 1 point: Felt duller than the control (transparency)
5 points: Much higher transparency than the control 4 points: Higher transparency than the control 3 points: Slightly higher transparency than the control 2 points: Same transparency as the control 1 point: Better than the control low transparency
〔試験２．そばの製造〕
（材料）
ソバ粉：亀寿（日穀製粉）
小麦粉：強力粉；オーション（日清製粉）
エーテル化タピオカ澱粉：ゆり８（松谷化学）
グルテン：ＡグルＧＢ（グリコ栄養食品）
乾燥卵白：サンキララＲＳ（太陽化学）
[Test 2. Production of buckwheat noodles]
(material)
Buckwheat Flour: Kameju (Nikkoku Seifun)
Flour: Strong flour; Aution (Nissin Flour Milling)
Etherified tapioca starch: Yuri 8 (Matsutani Chemical)
Gluten: A Glu GB (Glyco Nutrition Food)
Dried egg white: Sankirara RS (Taiyo Kagaku)
表５記載の配合で、原料粉に対して、食塩と有機酸及び／又はその塩を含有する練水を加え、減圧（－０．０９３ＭＰａ）下で混捏して生地を調製した。調製した生地の一部を取り、ｐＨを測定した。得られた生地を、製麺ロールを用いて圧延・複合して麺帯を作製し、切り刃（♯２０角）で切り出してそば麺線を製造した（麺厚１．５ｍｍ）。 Kneading water containing salt, organic acid and/or salt thereof was added to raw material flour according to the formulation shown in Table 5, and the mixture was kneaded under reduced pressure (-0.093 MPa) to prepare a dough. A portion of the prepared dough was taken and the pH measured. The obtained dough was rolled and compounded using a noodle-making roll to prepare a noodle band, and cut out with a cutting blade (#20 square) to produce soba noodle strings (noodle thickness: 1.5 mm).
得られた麺線を１分５０秒間茹で調理した。得られた茹で麺を器に２００ｇずつ充填し、ショックフリーザー（－３０℃）で急速冷凍した。７日間－１８℃で冷凍保存後、４℃の冷蔵庫で２４時間冷蔵解凍した。解凍後の麺の一部を取り、ｐＨを測定した。また、解凍後の麺の食感と外観を試験１と同様の手順で評価した。結果を表５に示す。 The obtained noodle strings were boiled and cooked for 1 minute and 50 seconds. 200 g of the boiled noodles thus obtained were filled in a container and quickly frozen in a shock freezer (-30° C.). After frozen storage at -18°C for 7 days, it was thawed in a refrigerator at 4°C for 24 hours. A portion of the thawed noodles was taken and the pH was measured. In addition, the texture and appearance of the thawed noodles were evaluated in the same manner as in Test 1. Table 5 shows the results.
Claims (8)
小麦粉及びソバ粉からなる群より選択される１種以上の穀粉類と加工タピオカ澱粉とを含有する原料粉を、有機酸及び／又は有機酸塩とともに混捏してｐＨ４．５～５．５の麺生地を調製することを含み、
該原料粉における、該小麦粉及びソバ粉からなる群より選択される１種以上の穀粉類と該加工タピオカ澱粉との質量比が２０：８０～７５：２５である、
方法。 A method for producing frozen cooked noodles for slow thawing, comprising:
Raw material flour containing at least one cereal flour selected from the group consisting of wheat flour and buckwheat flour and processed tapioca starch is kneaded with an organic acid and/or an organic acid salt to produce noodles having a pH of 4.5 to 5.5. including preparing the dough;
In the raw material flour, the mass ratio of one or more cereal flours selected from the group consisting of wheat flour and buckwheat flour and the processed tapioca starch is 20: 80 to 75: 25.
Method.
該麺類を加熱調理すること、
該加熱調理した麺類を冷凍すること、
をさらに含む、請求項１～６のいずれか１項記載の方法。 producing noodles from the noodle dough;
Cooking the noodles with heat;
Freezing the cooked noodles;
The method of any one of claims 1-6, further comprising:
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