JP4620614B2 - Deep fried instant noodles and method for producing the same - Google Patents
Deep fried instant noodles and method for producing the same Download PDFInfo
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Description
本発明は、油揚げ麺に酒粕を含有していることを特徴とする油揚げ即席麺及びその製造方法、並びに酒粕を含有すること特徴とする油揚げ即席麺のスープ用添加組成物に関する。 The present invention relates to a fried instant noodle characterized by containing sake lees in fried noodles, a method for producing the same, and an additive composition for soup of fried instant noodles characterized by containing sake lees.
即席麺類は、熱湯により数分間加熱調理するだけで簡単に喫食できる即席性、良好な保存性等から、消費者に幅広い支持を得ている。
即席麺には、製法により４つのタイプに区分される。（ａ）長期間常温での保存を可能ならしめるために水素イオン濃度指数（ｐＨ）を酸性下（ｐＨ４．６以下）に調整した上で、加熱による殺菌処理（麺の中心温度９３℃以上、数分間）を実施し、さらに完全密封状態に保持した生麺タイプ、（ｂ）通常水分３０〜５０％含有している蒸熱処理した麺をマイナス３０〜５０℃で急速凍結後、真空乾燥機において０．１〜０．５ｍｍＨｇの真空状態で水分が５％以下となるよう凍結乾燥した凍結乾燥タイプ、（ｃ）通常水分３０〜５０％含有している蒸熱処理した麺を温度１４０〜１６０℃の熱油の中を１〜２分間通過させることにより、短時間で水分２〜５%、油脂含量１５〜２０%に脱水乾燥した油揚げ麺タイプ、及び（ｄ）通常水分３０〜５０％含有している蒸熱処理した麺を一般には７０〜９０℃の熱風により３０〜４５分処理し水分を８〜１２%程度に乾燥したノンフライ麺タイプがある。
中でも上記（ｃ）の油揚げ即席麺は、作業性、生産性及び復元性が高く、即席中華麺類の生産量のうち８割以上はこの油揚げ即席麺からなる即席中華麺である。しかし、油揚げ即席麺は、油脂が使用されるため、油脂酸化によって品質が劣化したり、油臭を有する。このため、原料油脂には、酸化防止効果のあるトコフェロール（ビタミンＥ）を添加して、油揚げ即席麺の保存性を高めている。
さらに、油揚げ即席麺を製造する際に揚げ終えた麺は、可能な限り急速に常温まで冷却し、湿度、光線又は空気等に対して遮断性の高い容器包装材で包装することで、油脂の酸化を防止し、油臭の発生を抑制してきた（非特許文献１参照）。
また、植物性硬化油で揚げられた油揚げ麺において、油揚げ麺固有の風味の減少を防止するため、還元糖、加水分解され還元糖化できる糖、酸性アミノ酸、又は酸性アミノ酸塩等の食用有機化合物が添加されることを特徴とする植物性硬化油で揚げられた油揚げ麺及びその製造方法が知られている（特許文献１参照）。
Instant noodles have gained widespread support from consumers due to the instant characteristics that can be eaten simply by cooking with hot water for a few minutes, good storage stability, and the like.
Instant noodles are classified into four types according to the manufacturing method. (A) The hydrogen ion concentration index (pH) is adjusted to be acidic (pH 4.6 or less) in order to enable long-term storage at room temperature, and then sterilization treatment by heating (noodle center temperature 93 ° C. or higher, A few minutes), and the raw noodles type that is kept in a completely sealed state, (b) steam-heat treated noodles usually containing 30-50% of water are rapidly frozen at minus 30-50 ° C and then in a vacuum dryer Freeze-dried type freeze-dried so that the water content is 5% or less in a vacuum state of 0.1 to 0.5 mmHg, (c) steam-heated noodles usually containing 30 to 50% water at a temperature of 140 to 160 ° C. By passing it through the hot oil for 1-2 minutes, the fried noodle type dehydrated and dried to a moisture content of 2-5% and a fat content of 15-20% in a short time, and (d) usually containing 30-50% moisture 70 steamed noodles in general There are non-fried noodles type drying to about 8% to 12% 30 to 45 min treated water by hot air at 90 ° C..
Above all, the fried instant noodles of (c) above have high workability, productivity, and recoverability, and more than 80% of the production of instant Chinese noodles is instant Chinese noodles made of this fried instant noodle. However, since fried instant noodles use fats and oils, the quality deteriorates due to the oxidation of fats and oils and has an odor. For this reason, tocopherol (vitamin E) having an antioxidant effect is added to the raw material fats and oils to improve the storage stability of fried instant noodles.
Furthermore, the noodles that have been fried when producing fried instant noodles are cooled to room temperature as quickly as possible, and packaged in a container / wrapping material that has a high barrier to humidity, light, air, etc. Oxidation has been prevented and the generation of oily odor has been suppressed (see Non-Patent Document 1).
In addition, in deep-fried noodles fried with vegetable hardened oil, in order to prevent a decrease in the flavor unique to deep-fried noodles, edible organic compounds such as reducing sugars, sugars that can be hydrolyzed and reduced saccharified, acidic amino acids, or acidic amino acid salts A deep-fried noodle fried with a vegetable hardened oil and a method for producing the same are known (see Patent Document 1).
一方、酒粕を使用した麺として、酒粕、酒粕の糖化物、あるいは該糖化物の再醗酵物を配合した生麺が知られている（特許文献２参照）。しかし、前記生麺は、麺類、特に中華麺及びそば麺に独特の風味を付与し、併せてこしが強くかつ保存性にも優れた生麺を提供するものであり、油揚げ即席麺の油臭をマスキングするものではない。 On the other hand, as noodles using sake lees, raw noodles are known in which sake lees, saccharified products of sake lees, or re-fermented products of the saccharified products are blended (see Patent Document 2). However, the raw noodles impart a unique flavor to noodles, particularly Chinese noodles and buckwheat noodles, and provide raw noodles that are strong and excellent in preservability. It is not a masking.
さらに、デュラム小麦粉砕物を６０〜９０重量％含有し、且つ目開き５００μmの篩を通過し目開き２５０μｍの篩上に残留するデュラム小麦粉砕物の含有割合が２５重量％以上である穀粉原料から成る油揚げ即席麺類は、吸油量が低いため、低カロリーで且つ油臭及び油っぽさが少なく、短時間で喫食状態に復元可能で、復元された麺は歯ごたえや滑らか等の食感及び食味に優れている提案もされている（特許文献３参照）。 Further, the deep-fried fried rice comprising 60 to 90% by weight of the crushed durum wheat and the raw material of the flour having a content of crushed durum wheat remaining on the sieve having the opening of 500 μm and passing through the sieve of 500 μm is 25% by weight or more. Instant noodles have low oil absorption, so they are low in calories, have little oily odor and oiliness, and can be restored to the eating state in a short time. The restored noodles are excellent in texture and texture such as chewy and smooth. Has also been proposed (see Patent Document 3).
しかしながら、油揚げ即席麺に使用する油脂の酸化が進みこれが油臭の要因となり、喫食時には油臭が残存する。そして、油臭を完全にマスキングすることができない。そのため、消費者は油臭のない油揚げ即席麺の開発を切望している。
本発明は、油揚げ即席麺の油臭を抑制し、良好な食味を保持した油揚げ即席麺及びその製造方法を提供することである。 An object of the present invention is to provide an instant fried instant noodle that suppresses the oily odor of the fried instant noodle and maintains a good taste, and a method for producing the same.
上記の目的を達成すべく本発明者らは鋭意研究の結果、油揚げ麺に酒粕を含有させることにより、又は油揚げ即席麺のスープに酒粕を添加することにより調理後に喫食する即席油揚げ麺の油臭を抑制させ得ることを見出し、本発明者らは、さらに研究を進め、本発明を完成するに至った。すなわち、本発明は以下の構成からなる。 In order to achieve the above object, the present inventors have intensively studied, and as a result of adding sake lees to fried noodles or adding sake lees to fried instant noodle soup, the oily odor of instant fried noodles eaten after cooking The inventors of the present invention have found that they can be suppressed, and have further studied and completed the present invention. That is, the present invention has the following configuration.
［１］ 酒粕を含有することを特徴とする油揚げ即席麺。
［２］ 油揚げ即席麺に含まれる穀粉類１００質量部に対して、酒粕を酒粕の乾燥物換算で０．５〜５．０質量部含有することを特徴とする上記［１］記載の油揚げ即席麺。
［３］ 麺生地に酒粕を含有させる工程、麺生地を製麺する工程及び麺を油揚げする工程を含むことを特徴とする上記［１］記載の油揚げ即席麺の製造方法。
［４］ 麺生地の穀粉類１００質量部に対して、酒粕を酒粕の乾燥物換算で０．５〜５．０質量部含有させることを特徴とする上記［３］記載の油揚げ即席麺の製造方法。
［５］ 酒粕を含有することを特徴とする油揚げ即席麺のスープ用添加組成物。
［６］ 油揚げ即席麺１００質量部に対する酒粕の使用割合が酒粕の乾燥物換算で０．０３〜０．１０質量部となるよう酒粕を含有することを特徴とする上記［５］記載の添加組成物。
［７］ 上記［１］記載の油揚げ即席麺と、上記［５］記載のスープ用添加組成物と、熱湯から調理して喫食される即席麺。
[1] Fried instant noodles containing sake lees.
[2] The fried instant food according to the above [1], which contains 0.5 to 5.0 parts by mass of sake lees in terms of dry matter of sake lees with respect to 100 parts by mass of flour contained in fried instant noodles noodles.
[3] The method for producing fried instant noodles according to the above [1], comprising a step of incorporating sake lees into the noodle dough, a step of making the noodle dough, and a step of frying the noodles.
[4] Manufacture of instant fried instant noodles according to [3] above, wherein 0.5 to 5.0 parts by mass of sake lees are contained in terms of dry matter of sake lees with respect to 100 parts by mass of flour of noodle dough. Method.
[5] An additive composition for soup of fried instant noodles, comprising sake lees.
[6] The additive composition as described in [5] above, which contains sake lees so that the use ratio of sake lees to 100 parts by mass of fried instant noodles is 0.03 to 0.10 parts by mass in terms of dry matter of sake lees object.
[7] Fried instant noodles according to [1] above, an additive composition for soup according to [5] above, and instant noodles cooked from hot water.
本発明に従えば、麺生地に酒粕を含有させ製麺した油揚げ即席麺、又は油揚げ即席麺のスープ用添加組成物に酒粕を含有させることにより、喫食時における油揚げ麺に用いられた油脂に由来する油臭をマスキングする優れた効果がもたらされ、長期間にわたり原料である穀粉類本来の優れた風味を有する油揚げ即席麺の提供が可能となる。 According to the present invention, fried instant noodles made with noodle dough containing sake lees or noodles, or by adding sake lees into the additive composition for soup of fried instant noodles, derived from the fats and oils used for fried noodles at the time of eating An excellent effect of masking the oily odor is brought about, and it is possible to provide fried instant noodles having the original excellent flavor of flour as a raw material over a long period of time.
本発明は、油揚げ麺に酒粕を含有させることを特徴とする油揚げ即席麺及びその製造方法を提供する。 The present invention provides fried instant noodles characterized by containing sake lees in fried noodles and a method for producing the same.
本発明でいう酒粕は、清酒の製造工程で酒もろみを搾った後の副産物としての酒粕であれば制限はなく、例えば酒粕をそのまま、又は乾燥して使用しても良いが、乾燥させた酒粕（以下、乾燥酒粕という。）が好ましい。乾燥酒粕としては、例えば真空度約１０〜３０トールの真空容器内に格納されたダブルドラムドライヤーに、水又は回収された清酒香気成分含有アルコール水溶液を添加することによりペースト化した酒粕を連続供給し、ドラム表面上に薄膜を形成させドラム減圧下蒸気温度約７５〜８５℃、ドラム回転数約１．５〜３．０ＲＰＭ（rounds per minutes；回転毎分）、ドラム間隙約０．１ｍｍ以下の条件で連続的に乾燥された酒粕が挙げられる。乾燥された酒粕は、公知の方法、例えば粉砕機等で粉砕して粉末にされ得る。 The sake lees as used in the present invention are not limited as long as they are sake by-products after squeezing sake mash in the production process of sake, for example, sake lees may be used as they are or after drying, but dried liquors (Hereinafter referred to as dry sake lees) is preferred. As a dry sake lees, for example, a double drum dryer stored in a vacuum container having a degree of vacuum of about 10 to 30 torr is continuously supplied with water or a recovered sake liquor containing an alcohol aqueous solution containing a collected sake aroma component. , Under the condition that a thin film is formed on the drum surface, the steam temperature is about 75 to 85 ° C., the drum rotation speed is about 1.5 to 3.0 RPM (rounds per minutes), and the drum gap is about 0.1 mm or less. And liquor that has been dried continuously. The dried sake lees can be pulverized into powder by a known method such as a pulverizer.
本発明に係る油揚げ即席麺は、以下の工程を含む方法により製造される。
製造工程：
（１）麺生地に酒粕を含有させる工程、
（２）麺生地を製麺する工程、及び
（３）麺を油揚げする工程。
以下、各工程につき説明する。
The fried instant noodles according to the present invention are manufactured by a method including the following steps.
Manufacturing process:
(1) a step of incorporating sake lees into the noodle dough,
(2) A step of making noodle dough, and (3) a step of frying the noodle.
Hereinafter, each process will be described.
（１）麺生地に酒粕を含有させる工程：
酒粕を麺生地に含有させる方法に制限はないが、例えば、（ａ）原料粉と水を主原料として、所望によりその他の原材料を混捏して、該混捏物に酒粕を添加し、混捏して酒粕を麺生地に含有させる方法、（ｂ）原材粉と酒粕を先に混合し、そこに水と所望によりその他の原材料を添加し混捏して酒粕を麺生地に含有させる方法、又は（ｃ）原料粉と水に溶解又は懸濁した酒粕とを混捏し、所望によりその他の原材料を添加し混捏して酒粕を麺生地に含有させる方法などが挙げられる。
(1) Process of incorporating sake lees into noodle dough:
There is no limitation on the method of incorporating sake lees into the noodle dough. For example, (a) raw material powder and water as the main raw materials, other raw materials are mixed as desired, and the sake lees are added to the kneaded mixture, and then kneaded. (B) a method of incorporating sake lees into noodle dough, (b) a method of mixing raw material powder and sake lees first, adding water and other raw materials to the noodle dough, and kneading them to add sake lees into the noodle dough, or (c ) Mixing raw material powder and sake lees dissolved or suspended in water, adding other raw materials as desired, kneading and adding the sake lees into the noodle dough, etc.
原料粉としては、例えば小麦粉、大麦粉、ライ麦粉、米粉、そば粉などの穀粉等が挙げられる。原料粉は、単独で、又は２種以上を混合して使用することができる。原料粉には、澱粉又は加工澱粉を配合してもよい。澱粉としては、例えば馬鈴薯澱粉、トウモロコシ澱粉、タピオカ澱粉、小麦澱粉、緑豆澱粉、サゴ澱粉等が挙げられる。また、加工澱粉としては、例えば上記澱粉にアセチル化処理、エーテル化処理、架橋処理、酸処理、酸化処理、湿熱処理等の加工処理を単独で、又は２種以上を組み合わせて施した澱粉等が挙げられ、具体的には、例えばアセチル化タピオカ澱粉等が挙げられる。上記澱粉又は加工澱粉は、単独で、又は２種以上を混合して用いてもよい。 Examples of the raw material flour include flour such as wheat flour, barley flour, rye flour, rice flour, buckwheat flour, and the like. Raw material powder can be used individually or in mixture of 2 or more types. You may mix | blend starch or processed starch with raw material powder | flour. Examples of the starch include potato starch, corn starch, tapioca starch, wheat starch, mung bean starch, and sago starch. Examples of the modified starch include starch obtained by subjecting the above starch to acetylation treatment, etherification treatment, crosslinking treatment, acid treatment, oxidation treatment, wet heat treatment and the like alone or in combination of two or more. Specific examples include acetylated tapioca starch. The said starch or processed starch may be used individually or in mixture of 2 or more types.
酒粕を麺生地に含有させる場合の、麺生地中における酒粕の割合は、穀粉類１００質量部に対して酒粕の量は酒粕乾燥物換算で、通常約０．５〜５．０質量部であり、好ましくは約１．０〜５．０質量部である。なお、酒粕が穀粉類１００質量部に対して約０．５質量部未満では油揚げ即席麺とした時の油臭マスキング効果が発揮されず、約５．０質量部を超えると油臭マスキング効果は発揮されるが、麺が赤茶に変色して好ましくない。
麺生地における酒粕の混合時間は油揚げ即席麺の種類に応じて適宜決定されるが、通常約８〜２０分、好ましくは約１０〜１５分である。
When the sake lees are contained in the noodle dough, the proportion of the sake lees in the noodle dough is usually about 0.5 to 5.0 parts by mass in terms of the sake lees dry matter relative to 100 parts by mass of the flour. The amount is preferably about 1.0 to 5.0 parts by mass. In addition, when the sake lees are less than about 0.5 parts by mass with respect to 100 parts by mass of flour, the oily odor masking effect when fried instant noodles are not exhibited, and when over 5.0 parts by mass, the oily odor masking effect is Although it is exerted, the noodles are discolored to red tea, which is not preferable.
The mixing time of the sake lees in the noodle dough is appropriately determined according to the type of fried instant noodles, but is usually about 8 to 20 minutes, preferably about 10 to 15 minutes.
その他の原材料としては、即席麺に一般に用いられるものであれば、特に制限はなく、例えば、食塩、かんすい、酸化防止剤又は食物繊維等が挙げられる。酸化防止剤としては、例えば、トコフェロール（ビタミンＥ）、Ｌ−アスコルビン酸（ビタミンＣ）、エリソルビン酸、カテキン、ジブチルヒドロキシトルエン、ブチルヒドロキシアニソール等が挙げられ、好ましくはトコフェロールである。また、食物繊維としてはデキストリン等が挙げられる。 Other raw materials are not particularly limited as long as they are generally used for instant noodles, and examples thereof include salt, citrus, antioxidants, and dietary fibers. Examples of the antioxidant include tocopherol (vitamin E), L-ascorbic acid (vitamin C), erythorbic acid, catechin, dibutylhydroxytoluene, butylhydroxyanisole, and the like, preferably tocopherol. Moreover, dextrin etc. are mentioned as dietary fiber.
（２）麺生地を製麺する工程：
上記酒粕を含有させた麺生地は、所望により熟成させた後、圧延工程により麺帯を作り、該麺帯を麺線に切り出し製麺する。
上記（１）で生成された麺生地は、麺のコシや弾力を増強させるために熟成させることが好ましい。熟成は麺生地を約５分〜６０時間、約０〜４０℃の温度下に置くことにより実施できる。圧延は、圧力をかけ麺生地を薄く延ばすことをいい、その方法に特に制限はなく、例えば、麺生地を、麺棒を使って手で延ばす方法や麺生地を対の回転ロールのあいだを数回に分けて通して所定の厚みにまで圧延する機械的方法等が挙げられる。
麺帯を麺線に切り出す方法としては、麺帯を包丁で線切りする方法、麺帯を切り刃ロールに通して線切りする方法等が挙げられる。
また、製麺は、上記圧延工程等を経ず、所望により熟成させた麺生地をそのまま引き伸ばして麺線とすることもでき、また麺生地をシリンダー等に押し込んで、シリンダーの先端の金型から圧力をかけて押し出し麺線とすることもできる。
麺線の麺幅及び長さは、目的とする油揚げ即席麺の種類等に応じて適宜設定することができる。例えば、即席中華麺の場合は、通常、厚さ約０．７〜１．３ｍｍ、幅約１．１〜３.５ｍｍ程度が好ましい。また、麺の長さは通常約２５〜７０cmになるよう麺線を切断するのがよい。
(2) Noodle making process:
The noodle dough containing the sake lees is aged as desired, and then a noodle strip is formed by a rolling process, and the noodle strip is cut into noodle strings to produce noodles.
The noodle dough produced in the above (1) is preferably aged in order to enhance the stiffness and elasticity of the noodle. Aging can be carried out by placing the noodle dough at a temperature of about 0 to 40 ° C. for about 5 minutes to 60 hours. Rolling means applying a pressure to thinly stretch the noodle dough, and there are no particular restrictions on the method.For example, the noodle dough can be stretched by hand with a rolling pin or the noodle dough several times between the pair of rotating rolls. And a mechanical method of rolling to a predetermined thickness.
Examples of the method of cutting the noodle strip into the noodle strip include a method of cutting the noodle strip with a knife, a method of cutting the noodle strip through a cutting blade roll, and the like.
In addition, noodles can be made into noodle strings by stretching the noodle dough that has been aged as desired without making the rolling step, etc., and by pushing the noodle dough into a cylinder or the like, from the die at the tip of the cylinder An extruded noodle string can also be formed by applying pressure.
The width and length of the noodle strings can be appropriately set according to the type of the instant fried instant noodles. For example, in the case of instant Chinese noodles, a thickness of about 0.7 to 1.3 mm and a width of about 1.1 to 3.5 mm are usually preferable. The noodle strings are preferably cut so that the length of the noodles is usually about 25 to 70 cm.
（３）麺を油揚げする工程：
麺を油揚げする工程で用いる油脂としては、食用に供されるものであれば特に限定されず、例えば大豆油、菜種油、パーム油、コーン油、綿実油等の植物性油脂等が挙げられ、好ましくは大豆油、パーム油である。これら油脂は単独で、また２種以上を混合して使用し得る。油揚げの温度としては、約１３０〜１８０℃、特に約１４０〜１６０℃が好ましい。また油揚げ時間としては、約０．３〜５分、特に約０．５〜３分が好ましい。
(3) Step of frying noodles:
The fats and oils used in the step of frying the noodles are not particularly limited as long as they are provided for edible use. Examples include vegetable oils such as soybean oil, rapeseed oil, palm oil, corn oil, and cottonseed oil. Soybean oil and palm oil. These fats and oils can be used alone or in admixture of two or more. The frying temperature is preferably about 130 to 180 ° C, particularly about 140 to 160 ° C. Further, the frying time is preferably about 0.3 to 5 minutes, particularly about 0.5 to 3 minutes.
麺は、油揚げ前に例えば水蒸気式蒸熱処理機等の蒸熱処理設備を用いて蒸熱して、麺生地に含まれる澱粉をα（アルファ）化（糊化）させることが好ましい。この場合、蒸熱温度は、麺生地に含まれる澱粉をα化、すなわち熱により澱粉粒の結合がα化する温度であればよく、通常約６０℃以上であれば良いが、効率良くα化を行なうためには、約８０℃以上、さらに約９０〜１１０°Ｃが好ましい。蒸熱時間は、蒸熱する麺の量、太さ等により異なるが、通常約１〜６０分程度、好ましくは、約１〜３０分程度である。 The noodles are preferably steamed using steaming heat treatment equipment such as a steam steaming heat treatment machine before frying, and the starch contained in the noodle dough is α (alpha) (gelatinized). In this case, the steaming temperature may be any temperature at which starch contained in the noodle dough is pregelatinized, that is, a temperature at which the starch particles are pregelatinized by heat. In order to carry out, about 80 degreeC or more, Furthermore, about 90-110 degreeC is preferable. The steaming time varies depending on the amount and thickness of the steamed noodles, but is usually about 1 to 60 minutes, preferably about 1 to 30 minutes.
また、油揚げする麺は蒸熱処理後、麺を一食分（約９０〜３００ｇ）に分け、丸型か角型の金属枠に一食ずつ入れて成型するのが好ましい。また、麺は、前記金属枠にいれたまま油揚げすることが好ましい。 In addition, it is preferable that the fried noodles are steamed and heat-treated, and the noodles are divided into one serving (about 90 to 300 g) and put into a round or square metal frame one by one. The noodles are preferably fried while still in the metal frame.
また、油揚げ前又は油揚げ後の麺線に調味料やほぐれ剤等を付着させてもよい。油揚げ前に調味料を付着させる方法としては、例えば調味料やほぐれ剤を含む水溶液等を例えば蒸熱後の麺に噴霧する方法等が挙げられる。油揚げ後に調味料を付着させる方法としては、例えば調味料やほぐれ剤を混合した粉末等を噴霧する方法等が挙げられる。調味料としては、例えば食塩、甘味料（例えば蕨糖、白糖等）、醤油、味噌、化学調味料（例えばグルタミン酸ナトリウム等）等が挙げられる。また、上記調味料は、麺生地に混合されていてもよい。ほぐれ剤としては、例えば乳化製剤などが挙げられる。 Moreover, you may attach a seasoning, a loosening agent, etc. to the noodle strings before fried or after fried. Examples of the method of attaching the seasoning before frying include a method of spraying, for example, an aqueous solution containing a seasoning or a loosening agent on the steamed noodles. As a method of attaching the seasoning after frying, for example, a method of spraying a powder or the like mixed with a seasoning or a loosening agent can be mentioned. Examples of the seasoning include salt, sweetener (eg, sucrose, sucrose, etc.), soy sauce, miso, chemical seasoning (eg, sodium glutamate), and the like. Moreover, the said seasoning may be mixed with the noodle dough. Examples of the loosening agent include emulsified preparations.
油揚げされた麺は室温にて放冷され、次いで放冷された前記油揚げされた麺は、別途包装されたスープ等と共にビニール袋等で包装され、油揚げ即席麺とされ得る。 The fried noodles are allowed to cool at room temperature, and then the fried noodles that have been allowed to cool can be packaged in a plastic bag or the like together with a separately packaged soup or the like to be fried instant noodles.
本発明はまた、酒粕を含有することを特徴とする油揚げ即席麺のスープ用添加組成物を提供する。 The present invention also provides an additive composition for fried instant noodle soup containing sake lees.
本発明でいう「油揚げ即席麺のスープ」は、湯戻しした油揚げ即席麺と接触させて喫食されるスープである。本発明に係る「スープ用添加組成物」の形態としては、上記即席麺と組み合わせて調理、喫食されるスープであれば特に制限はなく、例えばそのままで喫食可能なスープの形態でもよく、また湯や水で希釈、溶解する濃縮タイプや粉末、顆粒もしくは固形等であってもよい。 The “fried fried instant noodle soup” as used in the present invention is a soup that is brought into contact with hot-fried fried instant noodle soup. The form of the “soup additive composition” according to the present invention is not particularly limited as long as it is a soup that is cooked and eaten in combination with the instant noodles. For example, a soup that can be eaten as it is may be used. Alternatively, it may be a concentrated type diluted with water or dissolved, or powder, granule or solid.
本発明のスープ用添加組成物に対する酒粕の使用割合は、油揚げ即席麺１００質量部に対して酒粕の乾燥物換算で約０．０３〜０．１０質量部が好ましい。前記範囲内であると、油揚げ即席麺の油臭のマスキング効果が発揮され、かつ酒粕特有の臭気がスープの風味に影響を与えることがなく好ましい。 The use ratio of the sake lees with respect to the additive composition for soup of the present invention is preferably about 0.03 to 0.10 parts by mass in terms of dry matter of sake lees with respect to 100 parts by mass of fried instant noodles. Within the above range, the oily odor masking effect of fried instant noodles is exhibited, and the odor peculiar to sake lees does not affect the flavor of the soup.
本発明に係るスープ用添加組成物には、酒粕以外に、通常即席麺のスープに含まれる、油（例えば、ゴマ油、唐辛子油等）、食塩、糖質（例えば蕨糖、白糖等）、調味料（例えば、グルタミン酸ナトリウム等）、香辛料、各種エキス（例えば、チキンエキス、ビーフエキス、ポークエキス等）、色素（例えば、くちなし色素、カラメル色素等）などを適宜配合し得る。濃縮タイプのスープ用添加組成物は、酒粕を含有するスープ等を公知の方法で濃縮して製造できる。粉末、顆粒もしくは固形等の形状とする場合は、液状のスープ用添加組成物をそのまま、又は濃縮して噴霧乾燥、真空乾燥又は凍結真空乾燥等により、乾燥し、公知の方法で、例えば粉砕や造粒または成型することにより製造できる。 The additive composition for soup according to the present invention includes oil (eg, sesame oil, chili oil, etc.), salt, saccharides (eg, sucrose, sucrose, etc.), seasonings, which are usually contained in instant noodle soup, in addition to sake lees. A material (for example, sodium glutamate, etc.), a spice, various extracts (for example, chicken extract, beef extract, pork extract, etc.), a pigment (for example, stubble pigment, caramel pigment, etc.) and the like can be appropriately blended. The concentrated type additive composition for soup can be produced by concentrating soup containing sake lees by a known method. In the case of a powder, granule or solid form, the liquid additive composition for soup is left as it is or concentrated and dried by spray drying, vacuum drying or freeze vacuum drying, etc. It can be produced by granulation or molding.
以下、実施例をもって本発明を具体的に説明するが、本発明はこれらに限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited thereto.
［油揚げ即席麺の作成と評価］
（１）油揚げ即席麺の原材料
準強力小麦粉（製品名：（特）飛龍：日清製粉株式会社製）
アセチル化タピオカ澱粉 （製品名：松谷さくら：松谷化学工業株式会社製）
酒粕 （製品名：酒香の華；理研食品社製；粉末酒粕（酒粕１００％））
食塩 （製品名：精製塩微粒「Ｆｉｎｅ Ｓａｌｔ」：日本食塩製造株式会社製）
かん水（製品名：粉末かんすい 赤：オリエンタル酵母工業株式会社製）
トコフェロール（製品名：理研Ｅ乳剤２０、トコフェロール含量２０質量％：理研ビタミン社製）
（２）油揚げ即席麺の原材料の配合割合
実施例１〜３、比較例１〜３の油揚げ麺の原材料の配合割合を表１に示す。
(1) Raw fried instant noodle ingredients Semi-strong wheat flour (Product name: (Special) Hiryu: Nisshin Flour Milling Co., Ltd.)
Acetylated tapioca starch (Product name: Sakura Matsuya: Made by Matsutani Chemical Co., Ltd.)
Sake lees (Product name: Sake incense flower; Riken Foods Co., Ltd .; powder liquor (100% sake lees))
Salt (Product name: Fine salt fine “Fine Salt”: manufactured by Nippon Salt Manufacturing Co., Ltd.)
Brine (Product name: Powdered red, Red: Oriental Yeast Co., Ltd.)
Tocopherol (Product name: RIKEN E Emulsion 20, Tocopherol content 20% by mass: manufactured by Riken Vitamin Co., Ltd.)
(2) Mixing ratio of raw materials for fried instant noodles Table 1 shows mixing ratios of raw materials for fried noodles of Examples 1 to 3 and Comparative Examples 1 to 3.
（３）油揚げ即席麺の製造方法
表１に示した原材料の配合割合に基づいて各所定の原材料をミキサー一体型製麺機（型式：ＭＯＤＥＬ−ＭＧ−７７；株式会社スズキ麺工製）を用いて１０分間混合し、ロール圧延により得た厚さ１．０ｍｍの麺帯を幅１．２ｍｍに細断して各麺線を得た。これらの各麺線２００ｇを１００〜１０２℃にて１１分間蒸熱し、得られた各蒸し麺９０ｇに対し２０ｇの噴霧液（水９４０ｇに食塩４０ｇ、上白糖１０ｇ及びグルタミン酸ナトリウム１０ｇを溶解した水溶液）及びほぐれ剤（コーン油脂、ジグリセリン脂肪酸、ＶＥ、ＶＣを配合した乳化製剤）１ｇを噴霧後、型詰した。型詰した各蒸し麺を１５０℃のパーム油の中で５５〜６０秒間油揚げし、得られた各油揚げ即席麺を室温にて放冷した。室温にて放冷した各油揚げ即席麺をビニール袋に入れた。
（４）油揚げ即席麺の官能評価
上記（３）の方法により得られた油揚げ即席麺７０ｇに対し、熱湯３５０ｇを注ぎ、３分間保持した後、油臭の官能評価を行った。以下に示す評価基準にしたがって記号化した。その結果を表２に示した。
◎：極めて良好
○：良好
△：やや悪い
×：悪い
(3) Manufacturing method of fried instant noodles Using a mixer-integrated noodle making machine (model: MODEL-MG-77; manufactured by Suzuki Noodle Co., Ltd.) based on the mixing ratio of raw materials shown in Table 1 The noodle strips having a thickness of 1.0 mm obtained by roll rolling were shredded to a width of 1.2 mm to obtain respective noodle strings. 200 g of each of these noodle strings is steamed at 100 to 102 ° C. for 11 minutes, and 90 g of each steamed noodle obtained is 20 g of a spray solution (40 g of salt, 10 g of white sucrose and 10 g of sodium glutamate dissolved in 940 g of water) And 1 g of a loosening agent (an emulsified preparation containing corn oil, diglycerin fatty acid, VE, VC) was sprayed and then mold-packed. Each steamed noodle filled with molds was fried in palm oil at 150 ° C. for 55 to 60 seconds, and the obtained fried instant noodles were allowed to cool at room temperature. Each fried instant noodle that was allowed to cool at room temperature was placed in a plastic bag.
(4) Sensory evaluation of fried instant noodles After adding 350 g of hot water to 70 g of fried instant noodles obtained by the method of (3) above, the sensory evaluation of oily odor was performed. Symbolized according to the following evaluation criteria. The results are shown in Table 2.
◎: Extremely good ○: Good △: Somewhat bad ×: Bad
本発明の実施例１〜３は、油脂由来の油臭がマスキングされ、油臭のない油揚げ即席麺を提供できることが分かった。 In Examples 1 to 3, it was found that the oily odor derived from fats and oils was masked, and fried instant noodles without oily odor could be provided.
［喫食時に酒粕を添加することによる油揚げ麺油臭の官能評価］
（１）酒粕の添加量
上記油揚げ麺の配合例から、酒粕を除いた配合で同様に油揚げ麺を製造した。酒粕を除いた油揚げ即席麺１００ｇに対し、表３に示す量の酒粕を油揚げ即席麺の上に乗せ、熱湯５００ｇを注ぎ、３分間保持した後、下記する官能評価を行った。
実施例４〜６、比較例４〜６の喫食時に添加する粉末酒粕（酒香の華；理研食品社製）の量を、表３に示す。
[Sensory evaluation of fried noodle oil odor by adding sake lees during eating]
(1) Addition amount of sake lees Fried noodles were produced in the same manner from the above examples of fried noodles, except for the sake lees. To 100 g of fried instant noodles excluding sake lees, the amount of sake lees shown in Table 3 was placed on the fried instant noodles, poured with 500 g of hot water and held for 3 minutes, and then subjected to the following sensory evaluation.
Table 3 shows the amounts of powdered sake lees (Sakaka no Hana; manufactured by Riken Foods Co., Ltd.) added at the time of eating in Examples 4 to 6 and Comparative Examples 4 to 6.
（２）官能評価
官能評価は、以下の評価基準にしたがって記号化した。その結果を表４に示した。
◎：極めて良好
○：良好
△：やや悪い
×：悪い
(2) Sensory evaluation Sensory evaluation was coded according to the following evaluation criteria. The results are shown in Table 4.
◎: Extremely good ○: Good △: Somewhat bad ×: Bad
本発明の実施例４〜６は、油揚げ麺特有の油臭がなかった。したがって、油揚げ即席麺のスープに酒粕を、油揚げ即席麺１００ｇに対して酒粕乾燥物換算で０．０３〜０．１ｇ含有させることにより、油臭のない油揚げ即席麺が提供されることが分かった。 In Examples 4 to 6 of the present invention, there was no oil odor peculiar to fried noodles. Therefore, it was found that by containing 0.03 to 0.1 g of sake lees in 100 g of fried instant noodle soup in terms of dried sake lees, the fried instant noodles without oily odor are provided in the soup of fried instant noodles. .
本発明は、油揚げ即席麺の油臭をマスキングし、良好な食味を保持する油揚げ即席麺又は油揚げ即席麺のスープ用添加組成物として有用である。
INDUSTRIAL APPLICABILITY The present invention is useful as an additive composition for soup of fried instant noodles or fried instant noodles that masks the oily odor of fried instant noodles and maintains a good taste.
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| JPS5315441A (en) * | 1976-07-24 | 1978-02-13 | Sadao Nakayama | Method of improving oil and fat contained food and its product |
| JPS62236455A (en) * | 1986-04-08 | 1987-10-16 | Takao Fushimi | Production of noodle aiming at prevention of browning of said noodle produced from grain flour such as wheat flour and barley flour, unpolished rice flour, buckwheat flour or the like as raw material, retention of freshness, improvement in quality or the like |
| JPH04152868A (en) * | 1990-10-17 | 1992-05-26 | Keiji Fujine | Preparation of powder or granule of sale cake and processed food prepared by using powder or granule of sake cake |
| JP2002247961A (en) * | 2001-02-25 | 2002-09-03 | Hisae Kawada | Instant lees-soup chinese noodle |
| JP2004242586A (en) * | 2003-02-14 | 2004-09-02 | Eifuji:Kk | Method for producing processed food, composite food thereof or juice |
| JP2006129848A (en) * | 2004-11-04 | 2006-05-25 | Yoshiaki Matsumoto | Method for producing noodle containing lees of rice wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5315441A (en) * | 1976-07-24 | 1978-02-13 | Sadao Nakayama | Method of improving oil and fat contained food and its product |
| JPS62236455A (en) * | 1986-04-08 | 1987-10-16 | Takao Fushimi | Production of noodle aiming at prevention of browning of said noodle produced from grain flour such as wheat flour and barley flour, unpolished rice flour, buckwheat flour or the like as raw material, retention of freshness, improvement in quality or the like |
| JPH04152868A (en) * | 1990-10-17 | 1992-05-26 | Keiji Fujine | Preparation of powder or granule of sale cake and processed food prepared by using powder or granule of sake cake |
| JP2002247961A (en) * | 2001-02-25 | 2002-09-03 | Hisae Kawada | Instant lees-soup chinese noodle |
| JP2004242586A (en) * | 2003-02-14 | 2004-09-02 | Eifuji:Kk | Method for producing processed food, composite food thereof or juice |
| JP2006129848A (en) * | 2004-11-04 | 2006-05-25 | Yoshiaki Matsumoto | Method for producing noodle containing lees of rice wine |
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