JP2024050327A - Method for producing frozen noodles for non-heat thawing - Google Patents
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- Jellies, Jams, And Syrups (AREA)
- Noodles (AREA)
Abstract
【課題】非加熱で解凍しても品質が低下し難い非加熱解凍用の冷凍麺類を提供すること。【解決手段】本発明の非加熱解凍用の冷凍麺類の製造方法は、穀粉類及びアルギン酸類を含有する生地原料を用いて生地を調製する生地調製工程と、該生地を用いた製麺工程、調理工程及び冷凍工程とを有する。前記生地調製工程は、1)前記穀粉類の一部を含有する生地原料と、該穀粉類の一部の質量の0.6倍以上の液体原料とを用いて、前生地を調製する前工程と、2)該前生地と、前記穀粉類の残りを含有する生地原料とを用いて、本生地を調製する後工程とを有する。前記前工程における前記穀粉類の使用量は、前記生地調製工程における該穀粉類の総使用量の15~60質量%である。前記生地調製工程における前記アルギン酸類の総使用量は、該生地調製工程における前記穀粉類の総使用量の0.05~3質量%である。【選択図】なし[Problem] To provide frozen noodles for thawing without heating, the quality of which is unlikely to deteriorate even when thawed without heating. [Solution] The method for producing frozen noodles for thawing without heating of the present invention comprises a dough preparation step of preparing dough using a dough raw material containing cereal flours and alginic acids, a noodle-making step using the dough, a cooking step, and a freezing step. The dough preparation step comprises 1) a pre-step of preparing a pre-dough using a dough raw material containing a portion of the cereal flours and a liquid raw material having a mass that is at least 0.6 times the mass of the portion of the cereal flours, and 2) a post-step of preparing a main dough using the pre-dough and a dough raw material containing the remainder of the cereal flours. The amount of the cereal flours used in the pre-step is 15 to 60% by mass of the total amount of the cereal flours used in the dough preparation step. The total amount of the alginic acids used in the dough preparation step is 0.05 to 3% by mass of the total amount of the cereal flours used in the dough preparation step. [Selected Figure] None
Description
本発明は、非加熱で解凍してから喫食される冷凍麺類に関する。 The present invention relates to frozen noodles that are eaten after thawing without heating.
特許文献1には、解凍するのに加熱を必要とせず、流水でほぐすだけで喫食可能な冷凍麺類について、製造、流通又は販売過程で食感等の品質が経時的に劣化するという課題があることが記載されている。また特許文献1には、この課題を解決するために、生地中に老化耐性を有する加工澱粉を含有させることが記載され、該加工澱粉の一例としてアルギン酸ソーダが記載されている。 Patent Document 1 describes the problem that frozen noodles, which do not require heating to thaw and can be eaten simply by loosening them under running water, suffer from deterioration of quality, such as texture, over time during the manufacturing, distribution, and sales processes. Patent Document 1 also describes that, to solve this problem, a modified starch that is resistant to aging is added to the dough, and sodium alginate is described as an example of such a modified starch.
特許文献2には、冷蔵状態で3日程度の賞味期間を有し、喫食時に加熱調理する必要が無く、そのままか、又は冷水等でほぐす程度で喫食することができる冷麺類の製造方法として、エーテル化澱粉及びグルテン粉末を含む特定の原料粉にアルギン酸類を配合しものを用いて生麺線を製造し、該生麺線を乾燥処理した後、茹で調理し、水又は増粘剤水溶液等の粘性を有する水溶液を付着させる工程を有するものが記載されている。特許文献2に記載されている技術は、保存時に冷蔵される冷蔵麺類に関する技術であり、冷凍麺類に関する技術は記載されていない。 Patent Document 2 describes a method for producing cold noodles that have a shelf life of about three days when refrigerated, do not require cooking when eaten, and can be eaten as is or simply by loosening with cold water, etc. The method comprises the steps of producing raw noodle strings using a specific raw material flour containing etherified starch and gluten powder mixed with alginic acids, drying the raw noodle strings, boiling them, and adhering them with water or a viscous aqueous solution such as a thickener aqueous solution. The technology described in Patent Document 2 relates to refrigerated noodles that are stored in the refrigerator, and does not describe any technology related to frozen noodles.
特許文献3には、粘弾性が良好で食感に優れる麺類を効率良く製造し得る麺類の製造方法として、使用する原料粉の一部を比較的多い量の水と混合して流動性のある生地とし、該生地を残余の原料粉及び他の製麺原料に添加して製麺し、その際に流動生地の原料粉中の蛋白質含量を相対的に高くしたものが記載されている。特許文献3には冷凍麺類については記載されておらず、自ずと、冷凍麺類の課題については記載されていない。 Patent Document 3 describes a method for efficiently producing noodles with good viscoelasticity and excellent texture, in which a portion of the raw material flour used is mixed with a relatively large amount of water to make a fluid dough, and this dough is added to the remaining raw material flour and other noodle ingredients to make noodles, in which the protein content of the raw material flour in the fluid dough is relatively high. Patent Document 3 does not mention frozen noodles, and naturally does not mention the issues surrounding frozen noodles.
特許文献2に記載の冷麺類の如きいわゆるチルド麺は、そのままで又は電子レンジで加熱するだけの簡便な調理で喫食可能となるという利点がある一方で、麺類が凍結されない程度に冷却された状態であるため、麺類が凍結された状態である冷凍麺類に比べて、微生物制御が不十分で保存性に劣る。そのためチルド麺は、冷凍麺類に比べて生産後の販売可能期間が比較的短く、広域に流通させるには不向きであった。 So-called chilled noodles such as the cold noodles described in Patent Document 2 have the advantage that they can be eaten as is or after simple preparation by heating in a microwave oven. However, because the noodles are cooled to a degree that does not freeze them, they have insufficient microbial control and inferior preservation properties compared to frozen noodles, in which the noodles are frozen. Therefore, chilled noodles have a relatively short period after production that they can be sold compared to frozen noodles, making them unsuitable for wide distribution.
これに対し、冷凍麺類は保存性に優れるため、広域流通が可能で、大量生産によるコスト低下が可能となる。例えば、工場で大量生産されたチルド麺を冷凍保存して冷凍麺類としてから流通させ、店舗に陳列するまでの間に該冷凍麺類を自然解凍させ、販売時にはチルド麺の状態とすることができれば、従来のチルド麺の課題であった保存性を改善しつつ、少ない生産拠点での効率的生産が可能となる。しかしながら、従来の冷凍麺類は、自然解凍のような非加熱解凍をすると、粘弾性が低下する、澱粉の老化感(ぼそついた食感)が顕著となる、麺類の透明感が失われる等の不都合が発生しやすく、品質が低下しやすいという課題がある。 In contrast, frozen noodles have excellent preservation properties, allowing for wide-area distribution and cost reductions through mass production. For example, if chilled noodles mass-produced in a factory were frozen and stored as frozen noodles before being distributed, and then the frozen noodles were allowed to thaw naturally before being displayed in stores, so that they were in a chilled noodle state when sold, then efficient production with fewer production sites would be possible while improving the preservation properties that have been an issue with conventional chilled noodles. However, conventional frozen noodles have the issue that when thawed without heating, such as naturally thawing, problems such as a decrease in viscoelasticity, noticeable starch aging (a gritty texture), and loss of transparency in the noodles are likely to occur, making them prone to quality degradation.
本発明の課題は、非加熱で解凍しても品質が低下し難い非加熱解凍用の冷凍麺類を提供することである。 The objective of the present invention is to provide frozen noodles that can be thawed without heating and whose quality is unlikely to deteriorate even when thawed without heating.
本発明は、穀粉類及びアルギン酸類を含有する生地原料を用いて生地を調製する生地調製工程と、
前記生地を用いて生麺を得る製麺工程と、
前記生麺又は該生麺を乾燥して得られた乾麺を加熱調理して調理済み麺を得る調理工程と、
前記調理済み麺を冷凍する冷凍工程とを有し、
前記生地調製工程は、
前記穀粉類の一部を含有する生地原料と、該穀粉類の一部の質量の0.6倍以上の液体原料とを用いて、前生地を調製する前工程と、
前記前生地と、前記穀粉類の残りを含有する生地原料とを用いて、本生地を調製する後工程とを有し、
前記前工程における前記穀粉類の使用量は、前記生地調製工程における該穀粉類の総使用量の15~60質量%であり、
前記生地調製工程における前記アルギン酸類の総使用量は、該生地調製工程における前記穀粉類の総使用量の0.05~3質量%である、非加熱解凍用の冷凍麺類の製造方法である。
The present invention relates to a dough preparation process for preparing dough using dough ingredients containing cereal flours and alginic acids;
a noodle-making process for obtaining raw noodles using the dough;
a cooking step of heating and cooking the raw noodles or dried noodles obtained by drying the raw noodles to obtain cooked noodles;
and a freezing step of freezing the cooked noodles.
The dough preparation step includes:
A first step of preparing a pre-dough using a dough ingredient containing a portion of the cereal flour and a liquid ingredient having a mass that is 0.6 times or more of the mass of the portion of the cereal flour;
The method includes a subsequent step of preparing the dough using the pre-dough and a dough ingredient containing the remaining cereal flour,
The amount of the cereal flour used in the preceding step is 15 to 60% by mass of the total amount of the cereal flour used in the dough preparation step;
This is a method for producing frozen noodles to be thawed without heating, wherein the total amount of the alginic acids used in the dough preparation step is 0.05 to 3 mass % of the total amount of the cereal flours used in the dough preparation step.
本発明によれば、非加熱で解凍しても品質が低下し難い非加熱解凍用の冷凍麺類が提供される。 The present invention provides frozen noodles for thawing without heating, which are unlikely to lose quality even when thawed without heating.
本発明の冷凍麺類の製造方法は、少なくとも下記1)~4)の工程を有する。
1)穀粉類及びアルギン酸類を含有する生地原料を用いて生地を調製する生地調製工程。
2)前記生地調製工程で調製した生地を用いて生麺を得る製麺工程。
3)前記製麺工程で得た生麺又は該生麺を乾燥して得られた乾麺を加熱調理して調理済み麺を得る調理工程。
4)前記調理工程で得られた調理済み麺を冷凍する冷凍工程。
The method for producing frozen noodles of the present invention includes at least the following steps 1) to 4).
1) A dough preparation process in which dough is prepared using dough ingredients containing grain flour and alginic acids.
2) A noodle-making process in which raw noodles are obtained using the dough prepared in the dough preparation process.
3) A cooking step in which the raw noodles obtained in the noodle-making step or dried noodles obtained by drying the raw noodles are cooked with heat to obtain cooked noodles.
4) A freezing step of freezing the cooked noodles obtained in the cooking step.
本発明において「穀粉類」とは、穀物由来の常温常圧で粉体の物質であり、穀粉及び澱粉を含む概念である。ここで言う「澱粉」とは、小麦等の植物から単離された「純粋な澱粉」を指し、穀粉又は全粒粉中に本来的に内在する澱粉とは区別される。穀粉類としては、麺類の製造に使用可能なものを特に制限なく用いることができ、1種を単独で用いてもよく、2種以上を併用してもよい。 In the present invention, "flours" refers to substances derived from grains that are in a powder form at room temperature and normal pressure, and is a concept that includes flour and starch. "Starch" as used here refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch that is inherently present in flour or whole grain flour. As for flours, any flour that can be used for the production of noodles can be used without particular restrictions, and one type may be used alone, or two or more types may be used in combination.
穀粉としては、例えば、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、オーツ麦粉等の、胚乳部を主体とする穀粉が挙げられる。小麦粉には、強力粉、準強力粉、中力粉、薄力粉、デュラム粉(デュラムセモリナ、デュラム小麦粉を含む)が含まれる。穀粉の他の具体例として、少なくとも外皮部及び/又は胚部を含む穀粉、例えば、外皮部を主体とする「ふすま」、胚乳部、外皮部及び胚部の主要3成分を含む「全粒粉」が挙げられる。ふすま、全粒粉の具体例として、小麦由来である小麦ふすま、小麦全粒粉が挙げられる。
澱粉としては、例えば、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、米澱粉等の未加工澱粉;未加工澱粉に加工処理(例えば、架橋化、リン酸化、アセチル化、エーテル化、酸化、α化)の1つ以上を施した加工澱粉が挙げられる。
Examples of flour include flours mainly composed of endosperm, such as wheat flour, rice flour, barley flour, waxy barley flour, buckwheat flour, soy flour, corn flour, and oat flour. Wheat flour includes strong flour, semi-strong flour, medium-strength flour, weak flour, and durum flour (including durum semolina and durum wheat flour). Other specific examples of flour include flours containing at least the outer skin and/or germ, such as "bran" mainly composed of the outer skin, and "whole wheat flour" containing the three main components of the endosperm, outer skin, and germ. Specific examples of bran and whole wheat flour include wheat bran and whole wheat flour derived from wheat.
Examples of starch include unmodified starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, and rice starch; and modified starches obtained by subjecting unmodified starch to one or more processing treatments (e.g., cross-linking, phosphorylation, acetylation, etherification, oxidation, and gelatinization).
本発明で用いる穀粉類の好ましい一例として、小麦粉及び加工タピオカ澱粉を含有する穀粉類(以下、「穀粉類X」とも言う。)が挙げられる。穀粉類Xに含有される小麦粉としては、例えば、前記の強力粉等の1種以上を用いることができる。加工タピオカ澱粉は、タピオカ澱粉に1つ以上の加工処理を施したものであり、該加工処理として、アセチル化及びエーテル化から選択される1種以上が挙げられる。
穀粉類Xにおいて、小麦粉の含有量は、該穀粉類Xの全質量に対して、好ましくは20~75質量%、より好ましくは50~75質量%である。また、穀粉類Xにおいて、加工タピオカ澱粉の含有量は、該穀粉類Xの全質量に対して、好ましくは25~80質量%、より好ましくは25~50質量%である。また穀粉類Xにおいて、小麦粉と加工タピオカ澱粉との含有量の合計は、該穀粉類Xの全質量に対して、好ましくは80~100質量%であり、100質量%であってもよい。
A preferred example of the flour used in the present invention is a flour containing wheat flour and processed tapioca starch (hereinafter, also referred to as "flour X"). As the wheat flour contained in flour X, for example, one or more of the above-mentioned strong flours can be used. The processed tapioca starch is obtained by subjecting tapioca starch to one or more processing treatments, and the processing treatments include one or more selected from acetylation and etherification.
In the cereal flour X, the wheat flour content is preferably 20 to 75% by mass, more preferably 50 to 75% by mass, based on the total mass of the cereal flour X. In the cereal flour X, the processed tapioca starch content is preferably 25 to 80% by mass, more preferably 25 to 50% by mass, based on the total mass of the cereal flour X. In the cereal flour X, the total content of the wheat flour and the processed tapioca starch is preferably 80 to 100% by mass, and may be 100% by mass, based on the total mass of the cereal flour X.
本発明の冷凍麺類の製造方法の主たる特徴の1つとして、前記生地調製工程でアルギン酸類を含有する生地原料を用いて生地を調製する点が挙げられる。アルギン酸類は、非加熱で解凍しても品質が低下し難い非加熱解凍用の冷凍麺類を得るための必須成分である。
アルギン酸類としては、例えば、アルギン酸、アルギン酸塩、アルギン酸エステルが挙げられ、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。前記アルギン酸塩としては、例えば、アルギン酸ナトリウム、アルギン酸カリウム等の1価塩;アルギン酸カルシウム等の2価塩;アルギン酸アンモニウム等の塩基性塩が挙げられる。前記アルギン酸エステルとしては、例えば、アルギン酸プロピレングリコールエステルが挙げられる。
前記生地調製工程におけるアルギン酸類の総使用量は、該生地調製工程における穀粉類の総使用量の0.05~3質量%であり、好ましくは0.1~2質量%、より好ましくは0.1~1質量%である。前記生地調製工程において、アルギン酸類の総使用量が穀粉類の総使用量の0.05質量%未満では、アルギン酸類を使用する意義に乏しく、3質量%を超えると、食感に過度な影響を与えるおそれがある。
ここで言う「総使用量」とは、前記生地調製工程が有する後述の2工程(前工程、後工程)それぞれにおける当該原料(例えばアルギン酸類)の使用量の合計を指し、以下特に断らない限り同じである。
One of the main features of the method for producing frozen noodles of the present invention is that the dough is prepared in the dough preparation step using a dough raw material containing alginic acids. Alginic acids are essential components for obtaining frozen noodles for non-heating thawing that are unlikely to deteriorate in quality even when thawed without heating.
Examples of alginic acids include alginic acid, alginate salts, and alginic acid esters, and these can be used alone or in combination of two or more. Examples of the alginate salts include monovalent salts such as sodium alginate and potassium alginate; divalent salts such as calcium alginate; and basic salts such as ammonium alginate. Examples of the alginate esters include propylene glycol alginate.
The total amount of alginic acids used in the dough preparation step is 0.05 to 3% by mass, preferably 0.1 to 2% by mass, and more preferably 0.1 to 1% by mass, of the total amount of flour used in the dough preparation step. If the total amount of alginic acids used in the dough preparation step is less than 0.05% by mass of the total amount of flour used, there is little point in using alginic acids, and if it exceeds 3% by mass, there is a risk of excessively affecting the texture.
The "total amount used" referred to here refers to the sum of the amounts of the raw materials (e.g., alginic acids) used in each of the two processes (pre-process and post-process) in the dough preparation process described below, and is the same hereinafter unless otherwise specified.
前記生地調製工程で用いる生地原料は、前記の必須成分(穀粉類、アルギン酸類)に加えて更にグルテンを含有してもよい。生地の調製にグルテンを用いることで、非加熱で解凍しても品質が低下し難い非加熱解凍用の冷凍麺類が一層確実に得られるようになる。
グルテンとしては、食品に使用可能なものを特に制限なく用いることができる。グルテンの具体例として、活性グルテンが挙げられる。活性グルテンは、バイタルグルテンなどとも呼ばれるもので、多数の市場流通品が存在し、本発明ではそれら流通品を特に制限なく用いることができる。好ましい活性グルテンの流通品の一例として、グリコ栄養食品株式会社製の商品名「A-グルGB」が挙げられる。活性グルテンは、小麦蛋白質の濃縮物であり、主にグルテニンとグリアジンとから構成され、基本的には、小麦粉と水とを混捏してグルテンが発達した生地を形成した後、該生地の澱粉等の水溶性成分を除去することにより小麦蛋白質の含有量を高めたものである。
前記生地調製工程におけるグルテンの総使用量は、該生地調製工程における穀粉類の総使用量に対して、好ましくは0.5~10質量%、より好ましくは1~8質量%である。グルテンの使用量が少なすぎると、これを用いる意義に乏しく、グルテンの使用量が多すぎると、食感に過度な影響を与えるおそれがある。
The dough raw material used in the dough preparation step may further contain gluten in addition to the essential components (flours, alginic acids). By using gluten in the preparation of the dough, frozen noodles for non-heating thawing that are less likely to deteriorate in quality even when thawed without heating can be more reliably obtained.
As gluten, any gluten that can be used in food can be used without any particular restriction. A specific example of gluten is active gluten. Active gluten is also called vital gluten, and many products are available on the market, and these products can be used without any particular restriction in the present invention. A preferred example of an active gluten product on the market is "A-Glu GB" manufactured by Glico Nutrition Foods Co., Ltd. Active gluten is a wheat protein concentrate, and is mainly composed of glutenin and gliadin. Basically, wheat flour and water are kneaded to form a dough in which gluten has developed, and then water-soluble components such as starch are removed from the dough to increase the wheat protein content.
The total amount of gluten used in the dough preparation step is preferably 0.5 to 10% by mass, more preferably 1 to 8% by mass, based on the total amount of cereal flour used in the dough preparation step. If too little gluten is used, there is little point in using it, and if too much gluten is used, there is a risk of excessively affecting the texture.
前記生地調製工程で用いる生地原料の好ましい一例として、穀粉類として前述した穀粉類Xを含有し、且つアルギン酸類及びグルテンを含有するもの(以下、「生地原料X」とも言う。)が挙げられる。生地原料Xにおける加工タピオカ澱粉とグルテンとの含有質量比は、前者:後者として、好ましくは10:1~3:1、より好ましくは8:1~4:1である。 A preferred example of the dough raw material used in the dough preparation process is one that contains the above-mentioned grain flour X as a grain flour, and also contains alginic acid and gluten (hereinafter, also referred to as "dough raw material X"). The mass ratio of the processed tapioca starch to gluten in dough raw material X, as the former:latter, is preferably 10:1 to 3:1, more preferably 8:1 to 4:1.
前記生地調製工程で用いる生地原料は、前記成分(穀粉類、アルギン酸類、グルテン)以外の他の成分を含有してもよい。なお、前記の穀粉類、アルギン酸類及びグルテンは、典型的には、常温常圧で粉体であり、これらの混合物は「原料粉」とも呼ばれる。
前記他の成分としては、麺類の製造に使用可能なものを特に制限無く用いることができ、例えば、大豆蛋白質、大豆多糖類、卵黄粉、卵白粉、全卵粉、卵蛋白酵素分解物、脱脂粉乳等のグルテン以外の蛋白質素材;動植物油脂、粉末油脂等の油脂類;増粘多糖類等の増粘剤;かんすい、焼成カルシウム、食物繊維、膨張剤、食塩、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリン、アルコール、保存剤、pH調整剤、酵素剤、モルト等が挙げられ、製造する麺類の種類等に応じて、これらの1種を単独で又は2種以上を組み合わせて用いることができる。
The dough raw materials used in the dough preparation step may contain other ingredients in addition to the above ingredients (grain flours, alginic acids, and gluten). The grain flours, alginic acids, and gluten are typically in powder form at room temperature and normal pressure, and a mixture of these is also called "raw material flour."
The other ingredients can be any ingredient that can be used in the production of noodles, without any particular limitation, and examples include protein materials other than gluten, such as soy protein, soy polysaccharides, egg yolk powder, egg white powder, whole egg powder, egg protein enzymatic hydrolysates, and skim milk powder; fats and oils such as animal and vegetable oils and oil powders; thickeners such as thickening polysaccharides; kansui, calcined calcium, dietary fiber, leavening agents, salt, sweeteners, spices, seasonings, vitamins, minerals, colorants, flavorings, dextrin, alcohol, preservatives, pH adjusters, enzymes, malt, and the like. Depending on the type of noodles to be produced, etc., one of these can be used alone, or two or more can be used in combination.
例えば、製造する麺類が中華麺である場合、前記生地調製工程で用いる生地原料は、かんすいを含有する。
前記生地調製工程におけるかんすいの総使用量は、該生地調製工程における穀粉類の総使用量に対して、好ましくは0.1~2.5質量%、より好ましくは0.5~2.0質量%である。
For example, when the noodles to be produced are Chinese noodles, the dough ingredients used in the dough preparation step contain kansui.
The total amount of kansui used in the dough preparation step is preferably 0.1 to 2.5 mass %, more preferably 0.5 to 2.0 mass %, based on the total amount of cereal flour used in the dough preparation step.
本発明の冷凍麺類の製造方法の主たる特徴の他の1つとして、前記生地調製工程が下記の前工程と後工程との2工程を有する点が挙げられる。非加熱で解凍しても品質が低下し難い非加熱解凍用の冷凍麺類を得るためには、生地の調製にアルギン酸類を使用することに加えて更に、生地の調製を下記の2工程で実施することを要する。
・前工程:「前記生地調製工程で用いる穀粉類の一部を含有する生地原料」(以下、「前工程用生地原料」とも言う。)と、該穀粉類の一部の質量の0.6倍以上の液体原料とを用いて、前生地を調製する工程。
・後工程:前記前生地と、「前記生地調製工程で用いる穀粉類の残りを含有する生地原料」(以下、「後工程用生地原料」とも言う。)とを用いて、本生地を調製する工程。
Another main feature of the method for producing frozen noodles of the present invention is that the dough preparation step comprises the following two steps, a pre-step and a post-step. In order to obtain frozen noodles for thawing without heating that are resistant to deterioration in quality even when thawed without heating, in addition to using an alginic acid in the dough preparation, it is necessary to further carry out the dough preparation in the following two steps.
- Pre-process: A process for preparing a pre-dough using a "dough ingredient containing a portion of the cereal flour used in the dough preparation process" (hereinafter also referred to as "dough ingredient for the pre-process") and a liquid ingredient having a mass that is at least 0.6 times the mass of the portion of the cereal flour.
- Post-process: A process of preparing the main dough using the pre-dough and "dough ingredients containing the remaining grain flour used in the dough preparation process" (hereinafter also referred to as "dough ingredients for the post-process").
前記前工程における穀粉類の使用量は、前記生地調製工程における穀粉類の総使用量の15~60質量%であり、好ましくは20~50質量%、より好ましくは30~45質量%である。
前記後工程における穀粉類の使用量は、前記生地調製工程における穀粉類の総使用量100質量%から前記前工程における穀粉類の使用量を差し引くことで算出され、該生地調製工程における穀粉類の総使用量の40~85質量%である。
The amount of cereal flour used in the preceding step is 15 to 60% by mass, preferably 20 to 50% by mass, and more preferably 30 to 45% by mass, of the total amount of cereal flour used in the dough preparation step.
The amount of flour used in the subsequent process is calculated by subtracting the amount of flour used in the previous process from the total amount of flour used in the dough preparation process (100% by mass), and is 40 to 85% by mass of the total amount of flour used in the dough preparation process.
アルギン酸類は、前記の前工程及び後工程の一方のみで使用してもよく、両方で使用してもよいが、本発明の所定の効果を一層確実に奏させるようにする観点から、後工程のみで使用する(後工程用生地原料のみに含有させる)ことが好ましい。 The alginic acid may be used in either the pre-process or the post-process, or in both processes, but from the viewpoint of ensuring the desired effect of the present invention, it is preferable to use it only in the post-process (contain it only in the dough ingredients for the post-process).
前記生地調製工程で用いる生地原料に加工タピオカ澱粉の如き澱粉を含有させる場合、澱粉は、前記の前工程及び後工程の一方のみで使用してもよく、両方で使用してもよい。 When the dough ingredients used in the dough preparation process contain starch such as modified tapioca starch, the starch may be used in either the previous process or the subsequent process, or in both processes.
前記生地調製工程で用いる生地原料にグルテンを含有させる場合、グルテンは、前記の前工程及び後工程の一方のみで使用してもよく、両方で使用してもよい。 When gluten is contained in the dough ingredients used in the dough preparation process, gluten may be used in only one of the previous and subsequent processes, or in both.
前記生地調製工程で用いる生地原料にかんすい、食塩等の調味料を含有させる場合、これらは、前記の前工程及び後工程の一方のみで使用してもよく、両方で使用してもよい。 When seasonings such as kansui (water soy sauce) or salt are added to the dough ingredients used in the dough preparation process, these may be used in either the pre-process or post-process, or in both.
前記前工程では、前工程用生地原料と、該前工程用生地原料に含まれる穀粉類(前記生地調製工程で用いる穀粉類の一部)の質量の0.6倍以上の液体原料とを用いて、前生地を調製する。前工程用生地原料と混合する液体原料の量が、これに含まれる穀粉類の質量の0.6倍未満では、本発明の所定の効果は奏されない。前工程用生地原料と混合する液体原料の量は、これに含まれる穀粉類の質量に対して、好ましくは0.6~2.8倍、より好ましくは0.6~1.3倍である。 In the pre-processing step, the pre-dough is prepared using the pre-processing dough ingredient and a liquid ingredient that is at least 0.6 times the mass of the flour contained in the pre-processing dough ingredient (a part of the flour used in the pre-processing step). If the amount of liquid ingredient mixed with the pre-processing dough ingredient is less than 0.6 times the mass of the flour contained therein, the desired effect of the present invention will not be achieved. The amount of liquid ingredient mixed with the pre-processing dough ingredient is preferably 0.6 to 2.8 times, more preferably 0.6 to 1.3 times the mass of the flour contained therein.
前記前工程で実施する前生地の調製は、基本的には、麺類を製造する場合に通常実施される生地の調製方法と同様の方法で実施することができる。前記前工程では、典型的には、前工程用生地原料に液体原料を添加し、ミキサー等を用いて混捏することで前生地を調製する。液体原料は、典型的には水を主体とするが、水に加えて更に、食塩、かん水、卵類等、その他水溶性の原料を含有してもよい。 The preparation of the pre-dough in the pre-process can basically be carried out in the same manner as the dough preparation method usually carried out when producing noodles. In the pre-process, the pre-dough is typically prepared by adding liquid ingredients to the pre-process dough ingredients and kneading them using a mixer or the like. The liquid ingredients typically contain water as the main ingredient, but may also contain other water-soluble ingredients such as salt, kansui (water lye), eggs, etc., in addition to water.
なお、前記前工程で調製する前生地は、その製造段階から前記後工程で使用するまでの間、品温が高くならないようにすることが好ましい。具体的には、前生地の中間製造品である、前工程用生地原料と液体原料との混合物の品温は、好ましくは45℃以下、より好ましくは5~45℃、更に好ましくは10~40℃に維持することが好ましく、前生地の品温も、前記後工程で使用するまでの間は同様の温度に維持することが好ましい。これにより、穀粉類等の生地原料に含まれる澱粉の糊化が抑制されるため、より確実に粘弾性、特に弾性に優れた食感の麺類を製造することが可能となる。前生地及びその中間製造品の品温を前記の好ましい範囲に維持する方法は特に制限されず、対象物を加熱又は冷却してその品温を積極的に制御する方法でもよく、対象物を加熱せずに所定環境に放置するだけの方法でもよい。 It is preferable that the temperature of the pre-dough prepared in the pre-process does not become too high from the manufacturing stage until it is used in the post-process. Specifically, the temperature of the mixture of the pre-process dough ingredients and the liquid ingredients, which is the intermediate product of the pre-dough, is preferably maintained at 45°C or lower, more preferably 5 to 45°C, and even more preferably 10 to 40°C, and the temperature of the pre-dough is also preferably maintained at a similar temperature until it is used in the post-process. This suppresses gelatinization of starch contained in the dough ingredients such as grain flour, making it possible to more reliably produce noodles with a texture that is excellent in viscoelasticity, especially elasticity. There are no particular limitations on the method for maintaining the product temperatures of the pre-dough and its intermediate products within the above-mentioned preferred range, and the product temperature may be actively controlled by heating or cooling the object, or the object may simply be left in a specified environment without heating.
前記後工程では、前記前工程で調製した前生地と後工程用生地原料とを用いて、本生地を調製する。前記後工程では、典型的には、前生地に後工程用生地原料を添加し、ミキサー等を用いて混捏することで本生地を調製する。 In the latter process, the main dough is prepared using the pre-dough prepared in the former process and the dough ingredients for the latter process. In the latter process, the main dough is typically prepared by adding the dough ingredients for the latter process to the pre-dough and kneading them using a mixer or the like.
前記生地調製工程の後に実施される前記製麺工程では、該生地調製工程で調製した生地、より具体的には前記後工程で調製した本生地を用いて、所望の形状の生麺を得る。前記製麺工程で製造する生麺は、典型的には、生麺線である。ここで言う「麺線」とは、形状が細長い麺類を指す。麺線の太さ(麺線の長手方向と直交する方向の長さ)、及び麺線の長手方向と直交する方向の断面形状は特に制限されず、製造する麺類の種類に応じて適宜設定できる。 In the noodle-making process carried out after the dough preparation process, raw noodles of the desired shape are obtained using the dough prepared in the dough preparation process, more specifically, the main dough prepared in the subsequent process. The raw noodles produced in the noodle-making process are typically raw noodle strands. The term "noodle strands" used here refers to noodles that are long and thin in shape. There are no particular restrictions on the thickness of the noodle strands (the length in the direction perpendicular to the longitudinal direction of the noodle strands) and the cross-sectional shape in the direction perpendicular to the longitudinal direction of the noodle strands, and these can be set appropriately depending on the type of noodles to be produced.
前記製麺工程は常法に従って実施することができ、製造する麺類の種類、麺類の形状等に応じて、機械製法、手延べ製法、手打ち製法、押出製法等の公知の製麺法から選択し得る。本発明で採用可能な製麺法の一例として、圧延製麺、ロール製麺等の各種製麺法により、生地に圧力をかけて伸ばして麺帯を得、該麺帯を切り出して麺線を得る方法が挙げられる。本発明で採用可能な製麺法の他の一例として、生地に圧力をかけて押出製麺する方法が挙げられる。押出製麺は、パスタ製造用の一軸押出製麺機や二軸押出製麺機等を用いて常法に従って行うことができ、その際、押出製麺機の麺線の押出部に所望の形状の孔を有するダイスを設置して押出し成形することで、その孔に対応した形状の麺線が得られる。麺線の横断面の形状は特に限定されず、円形、方形、楕円形、三角形などの何れの形状であってもよい。 The noodle-making process can be carried out according to conventional methods, and can be selected from known noodle-making methods such as mechanical methods, hand-stretching methods, hand-made methods, and extrusion methods depending on the type of noodles to be produced, the shape of the noodles, and the like. One example of a noodle-making method that can be used in the present invention is a method in which pressure is applied to the dough to stretch it to obtain a noodle band using various noodle-making methods such as rolling and roll-making, and the noodle band is then cut out to obtain noodle strands. Another example of a noodle-making method that can be used in the present invention is a method in which pressure is applied to the dough to make extrusion noodles. Extrusion noodle making can be carried out according to conventional methods using a single-screw extrusion noodle making machine or a twin-screw extrusion noodle making machine for pasta production, and in this case, a die with a desired shape of hole is placed in the noodle-strand extrusion section of the extrusion noodle making machine, and noodle strands of a shape corresponding to the hole are obtained by extruding the noodle strands. There are no particular limitations on the cross-sectional shape of the noodle strands, and they may be any shape such as circular, square, elliptical, or triangular.
前記製麺工程の後に実施される前記調理工程では、該製麺工程で得られた生麺又は該生麺を乾燥して得られた乾麺を加熱調理して調理済み麺を得る。斯かる加熱調理により、生麺又は乾麺に含まれる澱粉がα化され、喫食可能な調理済み麺が得られる。斯かる加熱調理は、生麺又は乾麺のα化処理とも言える。
前記調理工程に供する麺類として、生麺及び乾麺の何れを選択するかは、製造する麺類の種類等に応じて適宜決定することができる。一般に、生麺の絶乾法による含水率は25~50質量%程度、乾麺の絶乾法による含水率は15質量%以下程度である。乾麺を得るための生麺の乾燥方法は特に制限されず、例えば、自然乾燥、温湿度管理乾燥・熱風乾燥等の、油ちょうせずに乾燥させる非油ちょう乾燥法でもよく、油ちょうして乾燥させる油ちょう乾燥法でもよく、製造目的物の種類等に応じて適宜選択し得る。
前記調理工程において、生麺又は乾麺の加熱調理法は特に制限されず、従来公知の方法を利用でき、例えば、80~100℃の湯を用いた茹で調理、飽和水蒸気を用いた蒸し調理が挙げられる。
In the cooking process carried out after the noodle-making process, the raw noodles obtained in the noodle-making process or the dried noodles obtained by drying the raw noodles are cooked to obtain cooked noodles. By such cooking, the starch contained in the raw noodles or the dried noodles is gelatinized, and cooked noodles that can be eaten are obtained. Such cooking can also be called a gelatinization process of the raw noodles or the dried noodles.
The choice of whether to use fresh noodles or dried noodles as the noodles to be subjected to the cooking step can be appropriately determined depending on the type of noodles to be produced, etc. Generally, the moisture content of fresh noodles when measured by an oven dry method is about 25 to 50% by mass, and the moisture content of dried noodles when measured by an oven dry method is about 15% by mass or less. There are no particular limitations on the method of drying the fresh noodles to obtain dried noodles, and the method can be selected appropriately depending on the type of product to be produced, etc., and can be, for example, a non-frying drying method in which the noodles are dried without being fried, such as natural drying, temperature and humidity controlled drying, or hot air drying, or a frying drying method in which the noodles are fried and then dried.
In the cooking step, the method for cooking the fresh noodles or dried noodles is not particularly limited, and any conventionally known method can be used. Examples of such methods include boiling using water at 80 to 100°C, and steaming using saturated water vapor.
アルギン酸類としてアルギン酸又はその塩を使用した場合には、前記調理工程において、加熱調理として、カルシウムイオン含有水性液を用いた生麺又は乾麺の茹で調理を行うことが好ましい。又は前記調理工程の後で且つ次工程の前記冷凍工程の前に、該調理工程で得られた調理済み麺にカルシウムイオン含有水性液を付与する処理を行うことが好ましい。斯かる麺のカルシウム処理により、麺の表面でアルギン酸又はその塩とカルシウムイオンとが反応してゲルが形成され、これにより、麺の弾性が一層向上し、本発明の所定の効果が一層確実に奏されるようになる。
アルギン酸類としてアルギン酸エステルを使用する場合は、前記のカルシウム処理は不要である。本発明者の知見によれば、アルギン酸類としてアルギン酸又はその塩を使用し且つ前記のカルシウム処理を行った場合は、アルギン酸類としてアルギン酸エステルを使用した場合に比べて、高品質の冷凍麺類が得られる。
前記カルシウムイオン含有水性液としては、水に、乳酸カルシウム、塩化カルシウム等のカルシウム製剤を溶解させたものを用いることができる。前記カルシウムイオン含有水性液におけるカルシウム製剤の濃度は、好ましくは0.1~2質量%である。前記の「調理済み麺にカルシウムイオン含有水性液を付与する処理」としては、例えば、調理済み麺をカルシウムイオン含有水性液中に浸漬させる処理、調理済み麺にカルシウムイオン含有水性液を噴霧して付着させる処理が挙げられる。
When alginic acid or a salt thereof is used as the alginic acid, it is preferable that the cooking step involves boiling the raw noodles or dried noodles in a calcium ion-containing aqueous liquid as the heat cooking. Alternatively, after the cooking step and before the freezing step, which is the next step, it is preferable to apply a calcium ion-containing aqueous liquid to the cooked noodles obtained in the cooking step. By such calcium treatment of the noodles, alginic acid or a salt thereof reacts with calcium ions on the surface of the noodles to form a gel, which further improves the elasticity of the noodles and more reliably achieves the desired effects of the present invention.
When an alginic acid ester is used as the alginic acid, the above-mentioned calcium treatment is not necessary. According to the findings of the present inventors, when alginic acid or a salt thereof is used as the alginic acid and the above-mentioned calcium treatment is carried out, frozen noodles of higher quality can be obtained than when an alginic acid ester is used as the alginic acid.
The calcium ion-containing aqueous liquid can be obtained by dissolving a calcium preparation such as calcium lactate or calcium chloride in water. The concentration of the calcium preparation in the calcium ion-containing aqueous liquid is preferably 0.1 to 2 mass %. Examples of the "treatment of applying a calcium ion-containing aqueous liquid to cooked noodles" include a treatment of immersing cooked noodles in a calcium ion-containing aqueous liquid and a treatment of spraying the calcium ion-containing aqueous liquid onto cooked noodles to adhere it thereto.
前記調理工程の後に実施される前記冷凍工程では、該調理工程で得られた調理済み麺を冷凍する。この調理済み麺の冷凍処理により、目的の冷凍麺類が得られる。調理済み麺の冷凍方法は特に制限されず、麺類を冷凍する際に通常行われる冷凍方法を採用することができ、例えば、急速冷凍、緩慢冷凍が挙げられる。 In the freezing step, which is carried out after the cooking step, the cooked noodles obtained in the cooking step are frozen. The desired frozen noodles are obtained by freezing the cooked noodles. There are no particular limitations on the method for freezing the cooked noodles, and any freezing method that is typically used when freezing noodles can be used, such as quick freezing or slow freezing.
本発明が適用可能な麺類の種類は特に制限されず、例えば、うどん、そば、素麺、冷麦、中華麺、パスタ(ショートパスタ、ロングパスタ、平打ちパスタ等を含む)等の麺線類;餃子、焼売、ワンタン等の麺皮類が挙げられる。本発明は特に麺線類に有用である。 The type of noodles to which the present invention can be applied is not particularly limited, and examples include noodle strings such as udon, soba, somen, hiyamugi, Chinese noodles, and pasta (including short pasta, long pasta, flat pasta, etc.); and noodle skins such as gyoza, shumai, and wonton. The present invention is particularly useful for noodle strings.
本発明の製造方法によって製造された冷凍麺類は、非加熱解凍用である。本発明において「非加熱解凍」とは、典型的には、冷凍麺類に対し、澱粉の再糊化が生じる温度(具体的には例えば50℃を超える温度)での加熱処理を行わずに解凍することを指す。非加熱解凍の具体例として、冷凍麺類に流水を当てつつこれを解凍する流水解凍、冷凍麺類を雰囲気温度が10℃超の環境に静置する常温解凍、冷凍麺類を雰囲気温度が0~10℃の環境に静置する冷蔵解凍が挙げられる。従来の冷凍麺類は、非加熱解凍をすると、品質が低下しやすかったが、本発明の製造方法によって製造された冷凍麺類は、前述した特徴的な工程を経て製造されているため、非加熱解凍しても品質が低下し難く、具体的には、粘弾性に優れ、澱粉の老化が抑制されているためぼそつき少なく、透明感が高い。本発明の製造方法によって製造された冷凍麺類は、このような非加熱解凍適性を有していることから、非加熱解凍された後に冷蔵状態で流通又は販売される用途に好適である。 The frozen noodles produced by the production method of the present invention are for thawing without heating. In the present invention, "thawing without heating" typically refers to thawing frozen noodles without heat treatment at a temperature at which starch regelatinization occurs (specifically, for example, a temperature above 50°C). Specific examples of thawing without heating include running water thawing in which frozen noodles are thawed while being subjected to running water, room temperature thawing in which frozen noodles are left to stand in an environment with an ambient temperature of above 10°C, and refrigerated thawing in which frozen noodles are left to stand in an environment with an ambient temperature of 0 to 10°C. Conventional frozen noodles were prone to quality deterioration when thawed without heating, but frozen noodles produced by the production method of the present invention are produced through the above-mentioned characteristic steps, so that their quality is unlikely to deteriorate even when thawed without heating. Specifically, they have excellent viscoelasticity and starch aging is suppressed, so they are less gritty and have a high transparency. Since the frozen noodles produced by the production method of the present invention have such suitability for thawing without heating, they are suitable for use in distribution or sale in a refrigerated state after thawing without heating.
以下、実施例により本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。 The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.
〔比較例1、対照例1:冷凍中華麺の製造〕
先ず、下記表1に示す生地原料と液体原料とを混合し、麺用ミキサーで混捏して生地を調製した(生地調製工程)。次に、調製した生地を圧延・複合して麺帯とし、該麺帯を切り刃(♯20角)で麺線に切り出し、麺厚1.5mmの生麺線を得た(製麺工程)次に、得られた生麺を歩留まりが170質量%となるように茹で調理し、調理済み麺を得た(調理工程)。次に、下記表1中の「麺のカルシウム処理の有無」の欄が「有り」となっているものについては、調理済み麺を、乳酸カルシウムの含有量が0.5質量%のカルシウムイオン含有水性液中に30秒間浸漬させた(カルシウム処理)。次に、カルシウム処理有り又は無しの調理済み麺に、当該麺の総質量の2質量%に相当するほぐれ剤を噴霧した後、麺一食分150gを量り取って容器に充填し、庫内温度-30℃のショックフリーザーで急速冷凍した(冷凍工程)。こうして冷凍麺類の一種である冷凍中華麺を製造した。使用した原料の詳細は下記のとおりである。
・小麦粉:準強力粉
・エーテル化タピオカ澱粉:松谷化学工業株式会社製「ゆり8」
・グルテン:グリコ栄養食品株式会社製「A-グルGB」
・アルギン酸類:アルギン酸ナトリウム、株式会社キミカ製「キミカアルギン」
・かんすい:オリエンタル酵母工業株式会社製「粉末かんすい赤」
[Comparative Example 1, Control Example 1: Production of frozen Chinese noodles]
First, the dough ingredients and liquid ingredients shown in Table 1 below were mixed and kneaded in a noodle mixer to prepare dough (dough preparation step). Next, the prepared dough was rolled and combined to form a noodle band, which was then cut into noodle strands using a cutting blade (#20 square) to obtain raw noodle strands with a noodle thickness of 1.5 mm (noodle making step). Next, the obtained raw noodles were boiled and cooked to a yield of 170 mass% to obtain cooked noodles (cooking step). Next, for those noodles in the column "Whether or not calcium treatment of noodles was performed" in Table 1 below marked "Yes," the cooked noodles were immersed for 30 seconds in a calcium ion-containing aqueous solution with a calcium lactate content of 0.5 mass% (calcium treatment). Next, a loosening agent equivalent to 2 mass% of the total mass of the noodles was sprayed onto the cooked noodles with or without calcium treatment, and then 150 g of noodles (a serving size) was weighed out and packed into a container and quickly frozen in a shock freezer with an internal temperature of -30°C (freezing step). In this way, frozen Chinese noodles, a type of frozen noodles, were produced. Details of the raw materials used are as follows.
・Wheat flour: semi-strong flour ・Etherified tapioca starch: "Yuri 8" manufactured by Matsutani Chemical Industry Co., Ltd.
Gluten: "A-Glu GB" manufactured by Glico Nutrition Foods Co., Ltd.
・Alginic acids: sodium alginate, Kimika Algin manufactured by Kimika Co., Ltd.
・Kansui: "Red Kansui Powder" manufactured by Oriental Yeast Co., Ltd.
〔実施例1~7、比較例2:冷凍中華麺の製造〕
先ず、下記表1~2の「A」欄に示す生地原料と液体原料とを混合し、麺用ミキサーで混捏して前生地を調製した(生地調製工程の前工程)。次に、調製した前生地に、下記表1~2の「B」欄に示す生地原料を添加し、麺用ミキサーで混捏して本生地を調製した(生地調製工程の後工程)。次に、調製した本生地を圧延・複合して麺帯とし、該麺帯を切り刃(♯20角)で麺線に切り出し、麺厚1.5mmの生麺線を得た(製麺工程)。その後は、前記の対照例1等と同様にして、冷凍中華麺を製造した。
[Examples 1 to 7 and Comparative Example 2: Production of frozen Chinese noodles]
First, the dough ingredients and liquid ingredients shown in columns "A" of Tables 1 and 2 below were mixed and kneaded in a noodle mixer to prepare a pre-dough (pre-dough preparation step). Next, the dough ingredients shown in columns "B" of Tables 1 and 2 below were added to the prepared pre-dough, and the mixture was kneaded in a noodle mixer to prepare a main dough (post-dough preparation step). Next, the prepared main dough was rolled and combined to form a noodle band, which was then cut into noodle strands with a cutting blade (#20 square) to obtain raw noodle strands with a thickness of 1.5 mm (noodle-making step). Thereafter, frozen Chinese noodles were produced in the same manner as in Control Example 1 and the like.
〔評価試験〕
各実施例、比較例、対照例で製造した冷凍中華麺を、製造直後から庫内温度-30℃のショックフリーザーにて7日間保存した後、庫内温度4℃の冷蔵庫に24時間静置することで冷凍中華麺を冷蔵解凍し、喫食可能状態となった中華麺を評価対象の麺類とした。この評価対象の麺類を、10名の訓練されたパネラーに目視観察及び喫食してもらい、粘弾性、老化感(以上、食感)、透明感(外観)を下記の評価基準で評価してもらった。下記評価基準は、対照例1を「基準」とし、この基準と評価対象物とを対比することで評価を行うものである。10名のパネラーによって採点された10個の評価点の平均値を当該パン類の評価点とした。結果を下記表1~2に示す。
〔Evaluation test〕
The frozen Chinese noodles produced in each Example, Comparative Example, and Control Example were stored in a shock freezer with an internal temperature of -30°C for 7 days immediately after production, and then left to stand in a refrigerator with an internal temperature of 4°C for 24 hours to thaw the frozen Chinese noodles, and the Chinese noodles that were ready to eat were used as the noodles to be evaluated. The noodles to be evaluated were visually observed and eaten by 10 trained panelists, and the viscoelasticity, aging sensation (texture), and transparency (appearance) were evaluated according to the following evaluation criteria. The following evaluation criteria are based on Control Example 1 being the "standard," and evaluation is performed by comparing the object to be evaluated with this standard. The average of the 10 evaluation points scored by the 10 panelists was used as the evaluation score for the bread. The results are shown in Tables 1 and 2 below.
<粘弾性の評価基準>
・5点:基準と比較して粘弾性に非常に優れる。
・4点:基準と比較して粘弾性に優れる。
・3点:基準と比較して粘弾性にやや優れる。
・2点:基準と同等の粘弾性である。
・1点:基準と比較して粘弾性に劣る。
<老化感の評価基準>
・5点:基準と比較してぼそつきを非常に弱く感じる。
・4点:基準と比較してぼそつきを弱く感じる。
・3点:基準と比較してぼそつきをやや弱く感じる。
・2点:基準と同等のぼそつきである。
・1点:基準と比較してぼそつきを強く感じる。
<透明感の評価基準>
・5点:基準と比較して非常に透明感が高い。
・4点:基準と比較して透明感が高い。
・3点:基準と比較して透明感がやや高い。
・2点:基準と同等の透明感である。
・1点:基準と比較して透明感が低い。
<Evaluation criteria for viscoelasticity>
・5 points: Very superior viscoelasticity compared to the standard.
・4 points: Superior viscoelasticity compared to the standard.
3 points: Slightly better viscoelasticity than the standard.
・2 points: Viscoelasticity is equivalent to the standard.
・1 point: Inferior viscoelasticity compared to the standard.
<Evaluation criteria for aging sensation>
・5 points: Compared to the standard, the murmur is felt to be very weak.
・4 points: The muffled sound is weaker than the standard.
・3 points: The muffled sound is slightly weaker than the standard.
・2 points: The muttering is the same as the standard.
・1 point: The sound is noticeably duller than the standard.
<Transparency evaluation criteria>
・5 points: Very high transparency compared to the standard.
・4 points: High transparency compared to the standard.
・3 points: Slightly more transparent than the standard.
・2 points: Transparency is the same as the standard.
・1 point: Less transparent than the standard.
表1に示すとおり、各実施例は、1)生地調製工程として、表中の「A」欄の生地原料を使用した前工程と、表中の「B」欄の生地原料を使用した後工程とを実施し、且つ2)前工程における穀粉類の使用量が、生地調製工程における穀粉類の総使用量の15~60質量%の範囲にあり、且つ3)前工程で穀粉類に添加した液体原料が該穀粉類の質量の0.6倍以上であるため、これら1)~3)を満たさない比較例、対照例に比べて、冷凍麺類の冷凍解凍(非加熱解凍)後の食感及び外観に優れていた。 As shown in Table 1, in each Example, 1) the dough preparation process included a pre-process using the dough ingredients in column "A" in the table and a post-process using the dough ingredients in column "B" in the table, 2) the amount of flour used in the pre-process was in the range of 15-60% by mass of the total amount of flour used in the dough preparation process, and 3) the amount of liquid ingredient added to the flour in the pre-process was 0.6 times or more the mass of the flour, and therefore the texture and appearance of the frozen noodles after freezing and thawing (thawing without heating) were superior to those of the comparative examples and control examples that did not satisfy 1) to 3).
Claims (7)
前記生地を用いて生麺を得る製麺工程と、
前記生麺又は該生麺を乾燥して得られた乾麺を加熱調理して調理済み麺を得る調理工程と、
前記調理済み麺を冷凍する冷凍工程とを有し、
前記生地調製工程は、
前記穀粉類の一部を含有する生地原料と、該穀粉類の一部の質量の0.6倍以上の液体原料とを用いて、前生地を調製する前工程と、
前記前生地と、前記穀粉類の残りを含有する生地原料とを用いて、本生地を調製する後工程とを有し、
前記前工程における前記穀粉類の使用量は、前記生地調製工程における該穀粉類の総使用量の15~60質量%であり、
前記生地調製工程における前記アルギン酸類の総使用量は、該生地調製工程における前記穀粉類の総使用量の0.05~3質量%である、非加熱解凍用の冷凍麺類の製造方法。 A dough preparation step of preparing dough using dough ingredients containing cereal flours and alginic acids;
a noodle-making process for obtaining raw noodles using the dough;
a cooking step of heating and cooking the raw noodles or dried noodles obtained by drying the raw noodles to obtain cooked noodles;
and a freezing step of freezing the cooked noodles.
The dough preparation step includes:
A first step of preparing a pre-dough using a dough ingredient containing a portion of the cereal flour and a liquid ingredient having a mass that is 0.6 times or more of the mass of the portion of the cereal flour;
The method includes a subsequent step of preparing the dough using the pre-dough and a dough ingredient containing the remaining cereal flour,
The amount of the cereal flour used in the preceding step is 15 to 60% by mass of the total amount of the cereal flour used in the dough preparation step;
A method for producing frozen noodles to be thawed without heating, wherein the total amount of the alginic acids used in the dough preparation step is 0.05 to 3 mass% of the total amount of the cereal flours used in the dough preparation step.
前記調理工程において、前記加熱調理として、カルシウムイオン含有水性液を用いた前記生麺又は前記乾麺の茹で調理を行うか、又は
前記冷凍工程の前に、前記調理済み麺にカルシウムイオン含有水性液を付与する処理を行う、請求項1~4の何れか1項に記載の非加熱解凍用の冷凍麺類の製造方法。 As the alginic acid, alginic acid or a salt thereof is used,
5. The method for producing frozen noodles to be thawed without heating according to any one of claims 1 to 4, wherein in the cooking step, the heat cooking comprises boiling the raw noodles or the dried noodles in a calcium ion-containing aqueous liquid, or a treatment of applying a calcium ion-containing aqueous liquid to the cooked noodles is carried out prior to the freezing step.
The method for producing frozen noodles to be thawed without heating according to any one of claims 1 to 6, wherein the frozen noodles are distributed or sold in a refrigerated state after being thawed without heating.
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