JP6476485B2 - Stir-fried noodles with frozen sauce and manufacturing method thereof - Google Patents
Stir-fried noodles with frozen sauce and manufacturing method thereof Download PDFInfo
- Publication number
- JP6476485B2 JP6476485B2 JP2014169300A JP2014169300A JP6476485B2 JP 6476485 B2 JP6476485 B2 JP 6476485B2 JP 2014169300 A JP2014169300 A JP 2014169300A JP 2014169300 A JP2014169300 A JP 2014169300A JP 6476485 B2 JP6476485 B2 JP 6476485B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- sauce
- fried
- spaghetti
- boiled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000012149 noodles Nutrition 0.000 title claims description 133
- 235000015067 sauces Nutrition 0.000 title claims description 73
- 238000004519 manufacturing process Methods 0.000 title claims description 42
- 238000001816 cooling Methods 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000010411 cooking Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000012054 meals Nutrition 0.000 description 11
- 238000011156 evaluation Methods 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 9
- 240000007594 Oryza sativa Species 0.000 description 8
- 235000007164 Oryza sativa Nutrition 0.000 description 8
- 238000009835 boiling Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 235000009566 rice Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 7
- 230000001771 impaired effect Effects 0.000 description 6
- 239000003921 oil Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 3
- 240000002114 Satureja hortensis Species 0.000 description 3
- 235000007315 Satureja hortensis Nutrition 0.000 description 3
- 235000010610 frozen noodles Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000008519 pasta sauces Nutrition 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 238000009834 vaporization Methods 0.000 description 2
- 230000008016 vaporization Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000012846 chilled/fresh pasta Nutrition 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Description
本発明は麺とソースが馴染んで一体感があり、また麺のプリッとした弾力、適度な柔らかさ、歯ごたえの調和が優れ、麺に香ばしさと炒めた風味のある冷凍ソース和え炒め麺およびその製造方法に関するものである。 The present invention has a sense of unity that noodles and sauce are blended with, and the noodles have a firm elasticity, moderate softness, excellent harmony of the crunch, and the noodles are savory and stir-fried. It is about the method.
炒めるとは、少量の油を使って食品材料を撹拌しながら加熱し、調味する調理法である。このような調理法をソースを和えて喫食する麺類に使用することにより油の香味や香ばしさを付与することが出来る。
冷凍ソース和え炒め麺を製造するに当たり、単にソース和え炒め麺を製造した後に得られたソース和え炒め麺を冷凍した場合には、冷凍工程中に麺にソース中の水分が吸収されること、冷凍保存中に水分の損失が起こることなどにより、解凍調理後の麺類の食感が水分が少ないパサパサしたものとなるという問題点があった。
そこで従来、ソースを和えた冷凍麺の製造方法において、解凍調理後の麺類の炒め麺としての風味を維持しつつ麺の食感を改良するために様々な試みが行われてきた。
例えば茹でスパゲッティにソースを混合及び攪拌してソテーし、得られたソテースパゲッティの上に同ソースを混合及び攪拌せずに添加し、次いで冷凍したソース入り冷凍ソテースパゲッティ（特許文献１）、調理済み麺類の上部に粘度と凝固点が調節された調味液を載置して冷凍することで、作りたてと同様のツヤと香ばしさが得られる冷凍麺類（特許文献２）が提案されている。特許文献１及び特許文献２の方法は、ソテーなどを施した調理済み麺の上部にソースを上掛けして冷凍することで、ウエット感に優れ、炒めた風味など作りたての風味を再現した冷凍ソース和え炒め麺を提供しようとするものである。しかしながら、適度に柔らかく且つ弾力感のある食感の麺を得るには不十分で、炒めた風味も満足できるものではなかった。
また、玉ネギを使用するパスタソースにおいて冷凍生玉ネギを使用したパスタソースを作成し、茹でパスタにソースを合え、更に同ソースを上掛けし、冷凍して製造した冷蔵パスタ（特許文献３）が提案されている。特許文献３の方法はソースにより炒めた風味を付与するものであり、炒めた風味は付与されていたものの麺自体の炒め感はなく、麺が幾分柔らかくなり弾力感のある食感を得るには不十分で、麺へのソース馴染みにも改良の余地があった。
Stir-fry is a cooking method that uses a small amount of oil to heat and stir food ingredients while stirring. By using such a cooking method for noodles to be eaten with sauce, the flavor and aroma of oil can be imparted.
When producing frozen sauce-fried noodles, if the sauce-fried noodles obtained after simply producing sauce-fried noodles are frozen, the noodles absorb moisture in the sauce during the freezing process. Due to the loss of moisture during storage, the texture of the noodles after thawing cooking has a problem that it is a crisp texture with little moisture.
Therefore, various attempts have been made in the past to improve the texture of noodles while maintaining the flavor of the noodles after thawing cooking as fried noodles in the method of producing frozen noodles with sauce.
For example, mix and stir the spaghetti with a sauce in a bowl and add it to the sauteed spaghetti, add it without mixing and stirring, then freeze the frozen sauteed spaghetti with sauce (Patent Document 1), cooked Frozen noodles (Patent Document 2) have been proposed in which a seasoning liquid with adjusted viscosity and freezing point is placed on the noodles and frozen to obtain the same gloss and fragrance as freshly made. The method of Patent Document 1 and Patent Document 2 is a frozen sauce that reproduces freshly prepared flavors such as fried flavors by adding sauce to the top of sauteed cooked noodles and freezing them We are going to provide fried noodles. However, it is insufficient for obtaining noodles having a moderately soft and elastic texture, and the fried flavor is not satisfactory.
Moreover, the pasta sauce which uses frozen onion in the pasta sauce which uses an onion is made, chilled pasta which manufactured the pasta sauce with boiled rice, and the sauce was put on top and frozen again (patent documents 3). Proposed. The method of Patent Document 3 is to impart a flavor that is fried with a sauce, but the fried flavor has been imparted, but the noodle itself is not stir-fried, and the noodle is somewhat soft and has a resilient texture. Was insufficient, and there was room for improvement in the familiarity of the sauce with noodles.
本発明は麺とソースが馴染んで一体感があり、また麺のプリッとした弾力、適度な柔らかさ、歯ごたえの調和が優れ、麺に香ばしさと炒めた風味のある冷凍ソース和え炒め麺およびその製造方法を提供することを課題とする。 The present invention has a sense of unity that noodles and sauce are blended with, and the noodles have a firm elasticity, moderate softness, excellent harmony of the crunch, and the noodles are savory and stir-fried. It is an object to provide a method.
そこで本発明者等は、茹で麺を炒める工程、炒め麺をソースと和える工程を含む方法でソース和え炒め麺を製造し、ソース和え炒め麺を真空冷却後に冷凍することで麺とソースが馴染んで一体感があり、また麺のプリッとした弾力、適度な柔らかさ、歯ごたえの調和が優れ、麺に香ばしさと炒めた風味のある冷凍ソース和え炒め麺を製造することができることを見出し、本発明を完成するにいたった。
すなわち本発明は以下の通りである。
[１]以下の工程を含む、冷凍ソース和え炒め麺の製造方法。
（１）茹で麺を炒める工程、
（２）（１）で得た炒め麺をソースと和える工程、
（３）（２）で得たソース和え炒め麺を真空冷却する工程および
（４）（３）で得た冷却したソース和え炒め麺を冷凍する工程
[２]前記工程（１）と（２）の間に水分を添加して更に麺を炒める工程を含む前記[１]に記載の製造方法。
[３]前記[１]又は[２]のいずれか１項に記載の製造方法で製造された冷凍ソース和え炒め麺。
Therefore, the present inventors manufactured the sauce-stir-fried noodles by a method that includes a step of frying noodles with boil and a step of kneading the stir-fried noodles with the sauce. Discovered that the noodles can be produced in a frozen sauce-style fried noodles with a sense of unity, excellent elasticity of the noodles, moderate softness, excellent crispy harmony, and the flavor and fried flavor of the noodles. It came to completion.
That is, the present invention is as follows.
[1] A method for producing fried noodles with frozen sauce, including the following steps.
(1) Boiled noodles
(2) A step of mixing the fried noodles obtained in (1) with sauce,
(3) A step of vacuum-cooling the sauce-fried noodles obtained in (2) and (4) a step of freezing the cooled sauce-fried noodles obtained in (3)
[2] The production method according to [1], further including a step of adding water between the steps (1) and (2) to further fry noodles.
[3] Stir-fried noodles with frozen sauce prepared by the method according to any one of [1] or [2].
本発明の冷凍ソース和え炒め麺の製造方法は、茹で麺を炒めてから別途調理した具材やソースと合わせる方法、つまり茹で麺を炒める工程、炒め麺をソースと和える工程を含む方法でソース和え炒め麺を製造し、ソース和え炒め麺を真空冷却した後に冷凍することで麺とソースが馴染んで一体感があり、また麺のプリッとした弾力、適度な柔らかさ、歯ごたえの調和が優れ、麺に香ばしさと炒めた風味のある冷凍ソース和え炒め麺を製造することができる。 The method for producing fried noodles with frozen sauce according to the present invention is a method of frying noodles with boiled noodles and combining with separately cooked ingredients and sauces, that is, a method including a step of frying noodles with boiled rice and a step of adding fried noodles with sauce Manufacture stir-fried noodles, vacuum-cool the sauce-stir-fried noodles and freeze them so that the noodles and the sauce are blended and have a sense of unity. Also, the noodles have excellent elasticity, moderate softness, and excellent texture. It is possible to produce fried noodles with savory and fried sauce.
本発明の冷凍ソース和え炒め麺の製造方法は、茹で麺を炒める工程、炒め麺をソースと和える工程を含む方法でソース和え炒め麺を製造し、ソース和え炒め麺を真空冷却後に冷凍することを特徴とする。 The method of producing the frozen sauce-fried noodles according to the present invention is to prepare the sauce-fried noodles by a method including a step of frying the noodles and a step of mixing the fried noodles with the sauce, and freeze the sauce-fried noodles after vacuum cooling Features.
本発明の製造方法において「ソース和え炒め麺」とは、ソースが和えられており、かつソースが和えられる前に炒め調理がなされているものをいい、必要に応じて野菜、肉などの具材を含む。例えば、ナポリタン、ペペロンチーノ、焼きそば、焼きうどん、焼きビーフン、そうめんチャンプルー等が挙げられる。 In the production method of the present invention, “sauce-stir-fried noodles” refers to those in which the sauce is tempered and cooked before the sauce is tempered, and if necessary, ingredients such as vegetables and meat including. For example, Napolitan, peperoncino, fried noodles, baked udon, baked rice noodles, somen chanpuru and the like can be mentioned.
本発明の製造方法において調味用の液状又はペースト様の性状のものを「ソース」といい、ケチャップ、醤油、ウスターソースなどの調味料や更に必要に応じて野菜、肉などの具材を含む。本発明の好ましい態様の製造方法において、使用するソースの種類は特に限定されないが、麺と絡みやすくする為に適度な粘度、例えばＣ型粘度計において２５０〜８０００ｍＰａｓ程度の粘度のソースが好ましく、３０００〜６０００ｍＰａｓの粘度のソースがより好ましい。粘度の低いゾル状のソースであれば増粘剤や油脂、乳化剤などを添加して粘度調節すると良い。スパゲッティであれば、ナポリタンソース、ミートソース、ペペロンチーノソース、和風醤油ソース、カルボナーラソース、バジルソースなどが挙げられる。 In the production method of the present invention, a liquid or paste-like material for seasoning is referred to as “sauce”, and includes seasonings such as ketchup, soy sauce, and Worcester sauce, and optionally ingredients such as vegetables and meat. In the production method of the preferred embodiment of the present invention, the type of the sauce to be used is not particularly limited, but a source having an appropriate viscosity, for example, a viscosity of about 250 to 8000 mPas in a C-type viscometer, is preferred in order to easily entangle with the noodles. A source with a viscosity of ˜6000 mPas is more preferred. In the case of a sol-like source having a low viscosity, the viscosity may be adjusted by adding a thickener, fat or emulsifier or the like. In the case of spaghetti, there are Napolitan sauce, meat sauce, peperoncino sauce, Japanese-style soy sauce, carbonara sauce, basil sauce and the like.
本発明の製造方法において「麺」とは小麦粉あるいは、蕎麦粉、米粉など各種の穀類の粉やデンプンなどに水などを加えて混練して得た生地を主に細長く成形したものであり、生地を成形したのみの生麺、生地を成形後乾燥させた乾麺などを含む。本発明の製造方法において使用する麺の種類は特に制限されないが、中華麺、うどん、そうめん、ビーフン、パスタ等が好ましく、より好ましくはスパゲティである。 In the production method of the present invention, the “noodle” is mainly formed from a dough obtained by adding water or the like to various flours such as wheat flour, oat flour, rice flour, or starch, and kneaded. This includes raw noodles that are simply molded, and dry noodles that are dried after the dough has been molded. The kind of noodles used in the production method of the present invention is not particularly limited, but Chinese noodles, udon, somen noodles, rice noodles, pasta and the like are preferable, and spaghetti is more preferable.
本発明の製造方法において、ソース和え炒め麺の製造方法は茹で麺を炒めてから別途調理した具材やソースと合わせる方法、つまり（１）茹で麺を炒める工程、（２）工程（１）で得た炒め麺をソースと和える工程を含む方法であれば特に限定されない。この方法により麺自体に香ばしさと炒めた風味を付与することが出来る。 In the production method of the present invention, the method for producing sauce-stir-fried noodles is a method in which noodles are fried and then combined with ingredients and sauces that have been separately cooked, that is, (1) the step of frying noodles with boil, The method is not particularly limited as long as the method includes a step of mixing the obtained stir-fried noodles with the sauce. By this method, the noodles themselves can be given a fragrant and fried flavor.
本発明の製造方法において「茹で麺」とは生麺、乾麺を沸騰湯浴中で茹でたものであり、茹で時間や茹で歩留まりは麺の種類により適宜調製することが出来る。例えば乾麺であるスパゲティでは沸騰湯浴中で歩留まり２２０〜２８０％になるまで茹でる。 In the production method of the present invention, “boiled noodles” are raw noodles and dry noodles boiled in a boiling water bath, and the boiling time and boiled yield can be appropriately adjusted depending on the type of noodles. For example, spaghetti, which is dry noodles, is boiled in a boiling water bath until the yield reaches 220-280%.
本発明の製造方法において「炒める」とは少量の食用油を使って茹で麺を撹拌しながら加熱することをいう。
炒める際に使用する食用油の種類は限定されず、液体または固体状の油脂あるいはそれらの混合物であっても良い。ニンニクや香草など香味を付与する食品をあらかじめ添加してあっても良い。また炒める際に使用する食用油の添加量についても特に限定されないが、例えばスパゲティの場合、茹で麺２００質量部に対して３〜１０ｇの量で使用することが出来る。
炒める際に使用する調理器具の種類は特に限定されないが、熱伝導率の高い素材であることが好ましく、さらに好ましくは鉄製の炒め調理器具を使用する。熱伝導率の高い素材を使用することで麺の炒め感を向上させることができる。
炒める際の加熱温度及び加熱時間は特に限定されないが、例えばスパゲティの場合１３０〜２５０℃の範囲に加熱した調理器具で、２〜１０分間炒めることができる。
In the production method of the present invention, “sauté” refers to heating a boiled noodle while stirring with a small amount of cooking oil.
The type of edible oil used when fried is not limited, and may be liquid or solid oil or a mixture thereof. Foods that impart flavor, such as garlic and herbs, may be added in advance. The amount of edible oil used when fried is also not particularly limited. For example, in the case of spaghetti, it can be used in an amount of 3 to 10 g with respect to 200 parts by mass of boiled noodles.
Although the kind of cooking utensil used when fried is not specifically limited, it is preferable that it is a raw material with high heat conductivity, More preferably, an iron fried cooking utensil is used. By using a material with high thermal conductivity, the feeling of fried noodles can be improved.
Although the heating temperature and heating time at the time of frying are not specifically limited, For example, in the case of spaghetti, it can be fried for 2-10 minutes with the cooking appliance heated in the range of 130-250 degreeC.
本発明の製造方法において、前記（１）茹で麺を炒める工程に続いて、水分を添加して更に麺を炒める工程を含むことが好ましい。添加する水分量は茹で麺２００質量部に対して０〜３５質量部が好ましく、より好ましくは５〜２５質量部さらに好ましくは５〜１５質量部である。３５質量部を超えると、麺への吸水量が多くなり、麺が柔らかくなりすぎ、弾力感が損なわれる。
添加する水分の温度は水温が低い場合、麺の炒め時間が長くなる為に麺が傷み、麺の食感が悪くなる傾向があるため６５℃以上であることが好ましい。
In the manufacturing method of this invention, it is preferable to include the process of adding a water | moisture content and further fried noodles after the process of (1) boiled noodles. The amount of water to be added is preferably 0 to 35 parts by mass, more preferably 5 to 25 parts by mass, and further preferably 5 to 15 parts by mass with respect to 200 parts by mass of boiled noodles. If it exceeds 35 parts by mass, the amount of water absorbed by the noodles will increase, the noodles will become too soft, and the elasticity will be impaired.
When the water temperature is low, the temperature of the water to be added is preferably 65 ° C. or higher because the noodles are damaged because the noodles are fried for a long time and the texture of the noodles tends to deteriorate.
本発明の製造方法において、炒め麺をソースと和える工程（２）において使用するソース（以下和えソースという）の量は茹で麺２００質量部に対して２０から１１０質量部が好ましく、より好ましくは２５〜１００質量部である。和えソースの量が茹で麺２００質量部に対して２０から１１０質量部では、炒め感を有すると共に、麺表面の乾燥と焼けが減少して麺がほどよい柔らかさとなり、麺のソース馴染みが良くなることから好ましい。和えソースの量が茹で麺２００質量部に対して１１０質量部を超えると、炒め感はある程度得られるが、麺の弾力と歯応えが損なわれて全体的に柔らかくなり好ましくない。 In the production method of the present invention, the amount of the sauce used in the step (2) of mixing the stir-fried noodles with the sauce (hereinafter referred to as the sauce) is preferably 20 to 110 parts by mass, more preferably 25 to 200 parts by mass of the boiled noodles. -100 mass parts. When the amount of the seasoning sauce is 20 to 110 parts by mass with respect to 200 parts by mass of boiled noodles, the noodles have a moderate softness by reducing the drying and baking of the noodle surface, and the noodles are well-familiar. This is preferable. When the amount of the seasoning sauce exceeds 110 parts by mass with respect to 200 parts by mass of boiled noodles, the feeling of fried food can be obtained to some extent, but the elasticity and crunchiness of the noodles are impaired and the whole becomes soft, which is not preferable.
本発明の製造方法において、真空冷却とは、食品を密閉された空間におき，真空にすることによって，水分の一部を蒸発させ，その潜熱で食品を急速に冷却する方法である。真空冷却により達成する品温と真空冷却における真空度は相関し、例えば真空度−０．０９９０ＭＰａにおける水の沸点は約２０℃であるために、品温が２０℃になるとその真空度では水分が気化（沸騰）し難くなり、それ以上の温度低下は起こらず、定常状態となる。
真空冷却の方法は、従来の真空冷却をする方法と同様でよく、特に限定はない。例えば、真空冷却機の試料庫内にソースを和えた炒め麺を投入した後、空気を抜いて大気圧から真空度を上げると共に気化熱で試料を冷却する装置（真空冷却機）で、水の沸点が所望の真空冷却後の品温とほぼ同じ程度になるような真空度（２０℃であれば真空度−０．０９９０ＭＰａ）までさらに減圧し、ソース和え炒め麺の品温を所望の品温まで冷却することが出来る。
真空冷却すると、ソース和え麺の表面水分が気化してソースの流動性が低下し、ソースが麺にしっかりと付着した状態になると共に麺の締りが良くなる。真空冷却しないと、水分が気化しないのでソースの流動性が高いため、ソース垂れし易く、麺とソースの一体感が損なわれ、また、ソースの水分が麺に吸水されて麺が柔らかくなる。
In the production method of the present invention, the vacuum cooling is a method in which food is placed in a sealed space and a part of moisture is evaporated by evacuation, and the food is rapidly cooled by the latent heat. The product temperature achieved by vacuum cooling correlates with the degree of vacuum in vacuum cooling. For example, since the boiling point of water at a vacuum degree of -0.0990 MPa is about 20 ° C., when the product temperature reaches 20 ° C., the moisture at that vacuum degree Vaporization (boiling) becomes difficult, no further temperature drop occurs, and a steady state is obtained.
The method of vacuum cooling may be the same as the conventional method of vacuum cooling, and is not particularly limited. For example, after putting stir-fried noodles with sauce in a sample chamber of a vacuum cooler, evacuate the air to raise the degree of vacuum from atmospheric pressure and cool the sample with heat of vaporization (vacuum cooler). The pressure is further reduced to a degree of vacuum (the degree of vacuum is -0.0990 MPa at 20 ° C.) so that the boiling point is about the same as the desired product temperature after vacuum cooling. Can be cooled.
When the vacuum cooling is performed, the surface moisture of the sauce-mixed noodles is vaporized and the fluidity of the sauce is lowered, so that the sauce is firmly attached to the noodles and the noodles are tightly tightened. Without vacuum cooling, the moisture does not evaporate and the source fluidity is high, so the sauce is easy to sag, the sense of unity between the noodle and the sauce is impaired, and the noodles are absorbed by the noodle and the noodle becomes soft.
本発明の製造方法において、真空冷却はソースを和えた炒め麺が熱い状態、すなわち品温が少なくとも５０℃以上である状態で真空冷却機に投入して冷却を開始することが好ましく、さらに好ましくは品温が６５℃以上である状態で冷却を開始することが好ましい。
また真空冷却後の品温が３０℃〜５℃であることが好ましく、さらに好ましくは、真空冷却後の品温が２５℃〜１０℃であり、最も好ましくは２０℃である。真空冷却後の品温が３０℃を超えると、麺のソース馴染み及び麺の弾力感が低下する。また真空冷却後の品温が５℃未満になると、麺の乾燥が進み、硬い食感となる。
真空冷却時間は６０分未満が好ましく、より好ましくは３０分未満、より好ましくは２０分程度ある。冷却にかかる時間が長くなると、ソースの水分が麺に吸水されるため、麺が柔らかくなり過ぎ弾力も損なわれる傾向にある。
In the production method of the present invention, it is preferable that the vacuum cooling is started by cooling into the vacuum cooler in a state where the fried noodles with the sauce are hot, that is, the product temperature is at least 50 ° C. or more, more preferably It is preferable to start cooling in a state where the product temperature is 65 ° C. or higher.
Moreover, it is preferable that the product temperature after vacuum cooling is 30 degreeC-5 degreeC, More preferably, the product temperature after vacuum cooling is 25 degreeC-10 degreeC, Most preferably, it is 20 degreeC. When the product temperature after vacuum cooling exceeds 30 ° C., the familiarity of the noodles with the sauce and the elasticity of the noodles decrease. On the other hand, when the product temperature after vacuum cooling is less than 5 ° C., the drying of the noodles proceeds and a hard texture is obtained.
The vacuum cooling time is preferably less than 60 minutes, more preferably less than 30 minutes, and more preferably about 20 minutes. If the time required for cooling becomes longer, the moisture in the sauce is absorbed by the noodles, so the noodles become too soft and the elasticity tends to be impaired.
本発明の製造方法において、冷凍工程は、通常の冷凍麺を製造する方法で行うことが出来る。例えば電子レンジ加熱用容器に真空冷却後のソースを和えた炒め麺を盛り付け、適宜ソースを上掛けし、具材をトッピングした後に−３５℃で冷凍し、その後密封して冷凍個食スパゲッティを製造することが出来る。 In the production method of the present invention, the freezing step can be performed by a method for producing ordinary frozen noodles. For example, stir-fried noodles with sauce after vacuum cooling are placed in a microwave heating container, topped with sauce as appropriate, topped with ingredients, frozen at -35 ° C, and then sealed to produce frozen spaghetti I can do it.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。
製造例１ ［冷凍ナポリタンスパゲッティの製造例］
１．スパゲッティ１．８ｍｍ（オーマイ社製）を沸騰湯浴中で歩留まり２４０〜２７０％になるまで茹でた。
２．茹でスパゲッティの品温が１０℃になるまで水冷した。
３．水切り後、茹でスパゲッティ２００ｇに対して麺線の乾燥とくっ付きを防止するため４ｇのサラダ油を加えて十分に混合した。
４．表面温度が２４０℃に到達した鉄鍋に８ｇのサラダ油を注ぎ入れて加熱し、次いで２００ｇの茹でスパゲッティを投入して４分間炒めた。
５．加熱を止め、炒めスパゲッティに７０ｇのナポリタンソース（オーマイ社製）を添加し、余熱で十分に和えた。
６．ソースを和えた炒めスパゲッティが熱を帯びている状態（品温６５℃）で真空冷却機（三浦工業社製CM-150HB型）に投入し、真空度−０．０９９０ＭＰａまで減圧し、品温が２０℃になるまで２０分間真空冷却した。
７．電子レンジ加熱用容器にソース和え炒めスパゲッティを盛り付け、３０ｇのナポリタンソースを上掛けし、ウインナーやピーマンなどの具をトッピングした後、−３５℃の冷凍庫で凍結した。
８．これを密閉し、冷凍個食スパゲッティを製造した。
EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
Production Example 1 [Production Example of Frozen Napolitan Spaghetti]
1. Spaghetti 1.8 mm (Ohmai Co., Ltd.) was boiled in a boiling water bath until the yield reached 240-270%.
2. It was water cooled until the product temperature of the spaghetti reached 10 ° C.
3. After draining, 4 g of salad oil was added to and mixed thoroughly with 200 g of spaghetti in order to prevent drying and sticking of the noodle strings.
4). 8 g of salad oil was poured into an iron pan having a surface temperature of 240 ° C. and heated, and then spaghetti was added in a 200 g bowl and fried for 4 minutes.
5. The heating was stopped, 70 g of Napolitan sauce (Ohmai Co., Ltd.) was added to the fried spaghetti, and was sufficiently warmed with residual heat.
6). In a state where the fried spaghetti with sauce is heated (product temperature 65 ° C), it is put into a vacuum cooler (CM-150HB type, manufactured by Miura Kogyo Co., Ltd.), the pressure is reduced to -0.0990 MPa, and the product temperature is It was vacuum cooled for 20 minutes until it reached 20 ° C.
7). Fried spaghetti with sauce was placed in a microwave heating container, topped with 30 g of Napolitan sauce, topped with ingredients such as wiener and peppers, and then frozen in a -35 ° C freezer.
8). This was sealed to produce a frozen individual meal spaghetti.
（評価方法）
得られた冷凍個食スパゲッティを電子レンジを使用して５００Ｗで６分間加熱し、全体を良く混合した後、表１に示す評価基準により、従来技術の方法（特許文献３、実施例２）で製造した冷凍個食スパゲッティを３点として、食感を１０名の熟練のパネラーで評価し平均点を求めた。
なお、従来技術の冷凍個食スパゲティの製造方法は以下の通りである。
１．スパゲッティ１．８ｍｍ（オーマイ社製）を沸騰湯浴中で歩留まり２４０〜２７０％になるまで茹でた。
２．茹でスパゲッティの品温が１０℃になるまで水冷した。
３．水切り後、茹でスパゲッティ２００ｇに対して麺線の乾燥とくっ付きを防止するため４ｇのサラダ油を加えて十分に混合した。
４．茹でスパゲッティに５０ｇのナポリタンソースを添加し、十分に和えた。
５．電子レンジ加熱用容器にソース和えスパゲッティを盛り付け、２４ｇのナポリタンソースを上掛けし、ウインナーやピーマンなどの具をトッピングした後、−３５℃の冷凍庫で凍結した。
８．これを密閉し、冷凍個食スパゲッティを製造した。
(Evaluation method)
The obtained frozen individual meal spaghetti was heated for 6 minutes at 500 W using a microwave oven, and the whole was mixed well. Then, according to the evaluation criteria shown in Table 1, according to the conventional method (Patent Document 3, Example 2). Using the produced frozen individual spaghetti as 3 points, the texture was evaluated by 10 skilled panelists to obtain an average score.
In addition, the manufacturing method of the frozen individual meal spaghetti of a prior art is as follows.
1. Spaghetti 1.8 mm (Ohmai Co., Ltd.) was boiled in a boiling water bath until the yield reached 240-270%.
2. It was water cooled until the product temperature of the spaghetti reached 10 ° C.
3. After draining, 4 g of salad oil was added to and mixed thoroughly with 200 g of spaghetti in order to prevent drying and sticking of the noodle strings.
4). 50g of Napolitan sauce was added to the spaghetti with boiled rice and mixed well.
5. Serve the sauce spaghetti microwave heating container, and multiplied on the Neapolitan source of 24 g, then topped with ingredients such as sausage and peppers, frozen at -35 ° C. freezer.
8). This was sealed to produce a frozen individual meal spaghetti.
試験例１［茹で麺を炒める工程の効果の検討］
上記製造例１の工程４における茹で麺を炒める工程の効果を検討した。
実施例１は上記の通り工程４において茹でスパゲティを炒めた後に工程５において炒めスパゲティに余熱でナポリタンソースを和える工程を含む、製造例１にしたがって製造した冷凍個食スパゲッティである。
比較例１は製造例１の工程４において茹でスパゲッティに製造例１の工程５で添加したのと同量のナポリタンソースを添加して炒め、工程５を行わなかった以外は製造例と同様に製造した冷凍個食スパゲッティである。得られた各冷凍個食スパゲッティについて上記評価方法により、評価した結果を下記表２に示す。
The effect of the step of frying the noodles in the step 4 of Production Example 1 was examined.
Example 1 is a frozen individual meal spaghetti manufactured according to Production Example 1 including the step of frying spaghetti with boiled rice cake in Step 4 and then adding Napolitan sauce to the fried spaghetti with residual heat in Step 5 as described above.
Comparative Example 1 was prepared in the same manner as in Production Example except that Step 5 in Production Example 1 was added to the boiled spaghetti with the same amount of Napolitan sauce added in Step 5 of Production Example 1 and fried. A frozen individual meal spaghetti. Table 2 below shows the results of evaluation of the obtained frozen individual meal spaghetti by the above evaluation method.
試験例２［真空冷却の効果の検討］
上記製造例１の工程６における真空冷却工程の効果を検討した。
実施例１は上記の通り工程６における真空冷却工程を含む製造例１にしたがって製造した冷凍個食スパゲッティである。
比較例２は工程６の真空冷却を行わず、温かい状態のソース和え炒めスパゲッティを電子レンジ加熱用容器に盛り付けて上掛けソースを掛け、次いで−３５℃の冷凍庫で凍結して製造した冷凍個食スパゲッティである。
比較例３はソースを和えた炒めスパゲッティを工程６において真空冷却ではなく送風機で冷却し、風冷させた以外は製造例と同様に製造した冷凍個食スパゲッティである。
比較例４はソースを和えた炒めスパゲッティを工程６において真空冷却ではなく冷蔵庫で冷却した以外は製造例と同様に製造した冷凍個食スパゲッティである。得られた各冷凍個食スパゲッティについて上記評価方法により、評価した結果を下記表３に示す。
Test Example 2 [Examination of the effect of vacuum cooling]
The effect of the vacuum cooling process in the process 6 of the said manufacture example 1 was examined.
Example 1 is the frozen individual meal spaghetti manufactured according to manufacture example 1 including the vacuum cooling process in process 6 as above-mentioned.
Comparative Example 2 is a frozen individual meal produced by heating the sauce-fried spaghetti in a warm state in a microwave heating container, applying the top sauce, and then freezing in a freezer at −35 ° C. Spaghetti.
Comparative Example 3 is a frozen individualized spaghetti manufactured in the same manner as in the manufacturing example except that the stir-fried spaghetti with the sauce was cooled in a blower instead of vacuum cooling in step 6 and air-cooled.
Comparative Example 4 is a frozen individualized spaghetti manufactured in the same manner as in the manufacturing example except that the fried spaghetti with the sauce was cooled in the refrigerator instead of vacuum cooling in Step 6. Table 3 below shows the results of evaluation of the obtained frozen individual meal spaghetti by the above evaluation method.
試験例３［炒め麺に水分を添加して更に炒める効果の検討］
上記製造例１の工程４の後に水分を添加して炒める、すなわち炒めスパゲッティに下記分量の７０℃の湯を添加して炒める工程を追加した以外は製造例と同様に冷凍個食スパゲッティを製造し、炒め麺に水分を添加して更に炒める効果を検討した。上記評価方法に従って評価した結果を以下の表４に示す。
Frozen individual spaghetti was produced in the same manner as in the production example, except that a step of adding water to the fried spaghetti after the step 4 of the production example 1 and adding a step of adding 70 ° C hot water to the fried spaghetti was fried. The effect of adding the moisture to the fried noodles and further frying was examined. The results of evaluation according to the above evaluation method are shown in Table 4 below.
試験例４［和えソースの添加量の効果の検討］
上記製造例１の工程４の後に２０ｇの７０℃の湯を添加して炒める工程を追加し、和えソース量と上掛ソース量を下記表に記載の分量にした以外は製造例と同様に冷凍個食スパゲッティを製造した。上記評価方法に従って評価した結果を以下の表５に示す。
A step of adding 20 g of 70 ° C. hot water after Step 4 of Production Example 1 was added and fried. A single meal spaghetti was produced. The results of evaluation according to the above evaluation method are shown in Table 5 below.
Claims (6)
（１）茹で麺を炒める工程、
（２）（１）で得た炒め麺を茹で麺２００質量部に対して２５〜１００質量部のソースと和える工程、
（３）（２）で得たソース和え炒め麺を真空冷却する工程、
（４）（３）で得た冷却したソース和え炒め麺を冷凍する工程を含み、及び
（５）前記工程（１）と（２）の間に茹で麺２００質量部に対して５〜２５質量部の水分を添加して更に麺を炒める工程を含む、
冷凍ソース和え炒め麺の製造方法であって、
茹で麺がスパゲティであり、ソースがナポリタンソースである、前記製造方法。 The following steps,
(1) Boiled noodles
(2) A step of mixing the fried noodles obtained in (1) with 25 to 100 parts by mass of sauce for 200 parts by mass of boiled noodles,
(3) A step of vacuum cooling the fried noodles with sauce obtained in (2),
(4) including the step of freezing the chilled sauce-fried noodles obtained in (3), and (5) 5 to 25 masses per 200 mass parts of boiled noodles between the steps (1) and (2). Including the step of adding noodles of water and further frying the noodles,
A method for producing fried noodles with frozen sauce ,
The said manufacturing method whose boiled noodles are spaghetti and a sauce is a Napolitan sauce .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014169300A JP6476485B2 (en) | 2014-08-22 | 2014-08-22 | Stir-fried noodles with frozen sauce and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014169300A JP6476485B2 (en) | 2014-08-22 | 2014-08-22 | Stir-fried noodles with frozen sauce and manufacturing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2016042824A JP2016042824A (en) | 2016-04-04 |
| JP6476485B2 true JP6476485B2 (en) | 2019-03-06 |
Family
ID=55634043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014169300A Active JP6476485B2 (en) | 2014-08-22 | 2014-08-22 | Stir-fried noodles with frozen sauce and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6476485B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7262681B2 (en) * | 2021-03-30 | 2023-04-21 | 株式会社日清製粉ウェルナ | Frozen pasta manufacturing method |
| JPWO2022210816A1 (en) * | 2021-03-30 | 2022-10-06 |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59175854A (en) * | 1983-03-24 | 1984-10-04 | Tsuneo Kurokawa | Production of frozen noodle |
| JPH07155126A (en) * | 1993-12-10 | 1995-06-20 | Eesukotsuku Kk | Preparation of instant fried noodle, etc. |
| JP2011155850A (en) * | 2010-01-29 | 2011-08-18 | Nippon Flour Mills Co Ltd | Pasta sauce using frozen raw onion, and method for producing the same |
-
2014
- 2014-08-22 JP JP2014169300A patent/JP6476485B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2016042824A (en) | 2016-04-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5714784B1 (en) | Method for producing cooked raw pasta with sauce | |
| JP5430808B1 (en) | Frozen noodles and method for producing the same | |
| JP6476485B2 (en) | Stir-fried noodles with frozen sauce and manufacturing method thereof | |
| JP7282479B2 (en) | Composition for grilled gyoza wings | |
| WO2021025047A1 (en) | Method for producing fried noodles | |
| JPWO2012029486A1 (en) | Cereal processed food and method for producing the same | |
| JP2012039902A (en) | Flavor oil | |
| JP2019017351A (en) | Manufacturing method of tubular raw macaroni and manufacturing method of gratins | |
| JP2016192956A (en) | Method for producing scrambled eggs for frozen food, and scrambled eggs for frozen food | |
| JP2019141040A (en) | Production method of cooked rice | |
| AU2014246018B2 (en) | Process for producing frozen gratin | |
| JP2012085607A (en) | Cooking feeling imparting agent and method for manufacturing the same | |
| JP7117327B2 (en) | Method for producing cooked noodles | |
| JP6698781B2 (en) | Frozen dumpling manufacturing method | |
| JP6698782B2 (en) | Frozen dumpling manufacturing method | |
| JP7080127B2 (en) | Pumpkin sauce and its manufacturing method | |
| JP2004173680A (en) | Raw chinese noodle, method for producing the raw chinese noodle and method for cooking the raw chinese noodle | |
| TWI761641B (en) | Method for producing roux | |
| JP2010279280A (en) | Gratins for re-heating | |
| JP2018130041A (en) | Additive for starch-containing food | |
| JPWO2017030082A1 (en) | Method for producing frozen cooked seasoning noodles | |
| WO2022210816A1 (en) | Method for producing frozen stir-fried pasta | |
| JP6687429B2 (en) | Frozen rice ball manufacturing method | |
| JP2023125805A (en) | Method for manufacturing refrigerated or frozen stir-fried noodle | |
| JP2021036846A (en) | Smoking-treated pasta and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20170529 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20180322 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20180328 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20180528 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20181011 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20181210 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20190110 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20190117 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6476485 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |