JP6893847B2 - Manufacturing method of frozen cooked raw noodles - Google Patents
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- JP6893847B2 JP6893847B2 JP2017149637A JP2017149637A JP6893847B2 JP 6893847 B2 JP6893847 B2 JP 6893847B2 JP 2017149637 A JP2017149637 A JP 2017149637A JP 2017149637 A JP2017149637 A JP 2017149637A JP 6893847 B2 JP6893847 B2 JP 6893847B2
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Description
本発明は、調理済みの状態で冷凍されたいわゆる平麺タイプの冷凍調理済み生麺類の製造方法に関する。 The present invention relates to a method for producing so-called flat noodle type frozen cooked raw noodles that are frozen in a cooked state.
生麺類は、生地の調製から製麺を経て調理されるまでに乾燥処理が施されない麺類であり、製麺後に乾燥処理が施される乾麺に比べ、保存性には劣るものの、これを茹で上げた調理済み生麺類は、表面が柔らかく滑らかで且つ内部が適度な弾力を有し、粘りと弾力のある独特の食感が好まれている食品である。また近年、冷凍保存や冷凍流通の技術の発達等により、喫食可能に調理した麺類を冷凍した冷凍調理済み麺類が開発され、多様な種類が流通及び市販されている。このような冷凍調理済み麺類の技術は、生麺類の保存性の課題を解決し、長期間保存を可能にし得る。 Raw noodles are noodles that are not dried from the preparation of the dough to the time they are cooked, and although they are inferior in storage stability to the dried noodles that are dried after the noodles are made, they are boiled. Freshly cooked raw noodles are foods that have a soft and smooth surface, moderate elasticity inside, and a unique texture that is sticky and elastic. Further, in recent years, due to the development of frozen storage and frozen distribution technology, frozen cooked noodles obtained by freezing edible cooked noodles have been developed, and various types are distributed and marketed. Such a technique of frozen cooked noodles can solve the problem of storage stability of raw noodles and enable long-term storage.
しかし、生麺類は乾麺に比べて水分含量が多いため、冷凍保存すると表面の滑らかさが低減して荒れた外観となり、また弾力が失われるなどして、冷凍保存前の良好な食感を維持することができないという問題があった。また、生麺類は茹で調理の際に表面が荒れた状態となりやすく、茹でた生麺類にソースをかけた状態で冷凍保存すると、その保存中に生麺類にソースが染み込んで品質低下を起こすという問題があった。 However, since raw noodles have a higher water content than dried noodles, the smoothness of the surface is reduced and the appearance becomes rough when stored frozen, and the elasticity is lost, so that the good texture before frozen storage is maintained. There was a problem that it could not be done. In addition, the surface of raw noodles tends to be rough during boiling, and if the boiled raw noodles are stored frozen with the sauce applied, the sauce will soak into the raw noodles during storage, causing quality deterioration. was there.
このような冷凍調理済み生麺類に特有の課題を解決するべく、改良技術が提案されている。例えば特許文献１及び２には、粉原料から調製された生地を８０〜２００ｋｇｆ／ｃｍ2の圧力で押出して生麺類（生スパゲッティ）とし、該生麺類を茹で調理した後、凍結する工程を有する、冷凍調理済み生麺類の製造方法において、該原料粉として、デュラム小麦粉及び／又はデュラムセモリナと、澱粉、加工澱粉、中力粉及び薄力粉から選択される少なくとも１種とを３０：７０〜９５：５の質量比で含有するものを使用することが記載されている。特許文献１及び２記載の技術によれば、従来の生パスタ類やその茹で麺の冷凍品と比べて冷凍耐性が向上しており、解凍又は再加熱後にも茹で調理直後に得られるような滑らかな外観及び良好な食感を呈する、冷凍調理済みパスタ類が得られるとされている。 Improved techniques have been proposed to solve the problems peculiar to such frozen cooked raw noodles. For example, Patent Documents 1 and 2 include a step of extruding a dough prepared from a flour raw material at a pressure of 80 to 200 kgf / cm 2 to obtain raw noodles (raw spaghetti), boiling the raw noodles, and then freezing them. , In the method for producing frozen cooked raw noodles, as the raw material flour, durum wheat flour and / or duram semolina and at least one selected from starch, processed starch, medium-strength flour and weak-strength flour are used from 30:70 to 95: It is described that those contained in a mass ratio of 5 are used. According to the techniques described in Patent Documents 1 and 2, the freezing resistance is improved as compared with the conventional frozen products of fresh pasta and its boiled noodles, and the smoothness that can be obtained immediately after boiling even after thawing or reheating. It is said that frozen cooked pasta that exhibits a good appearance and a good texture can be obtained.
麺類の多くは、ソース、つゆ、たれなどのソース類と共に喫食される場合が多いところ、そのような喫食スタイルの麺類は、ソース類ののりがよく、喫食時に麺類からソース類が流れ落ちにくいものが好ましい。この点、特許文献１及び２記載の技術は、得られる麺自体の食感は良好なものの、麺の表面が滑らか過ぎるために、解凍時や喫食時に麺からソースが流れ落ちやすく、ソース類ののりの点で改良の余地があった。一方で、ソース類ののりが高まり過ぎると、麺類がソース類の水分を吸いやすくなり、麺類の食感が低下するという問題があった。 Many noodles are often eaten with sauces such as sauces, soups, and sauces, but such eating style noodles have good sauce paste and the sauces do not easily flow off from the noodles when eating. preferable. In this regard, the techniques described in Patent Documents 1 and 2 have a good texture of the obtained noodles themselves, but the surface of the noodles is too smooth, so that the sauce easily flows down from the noodles during thawing or eating, and the sauces are glued. There was room for improvement in that respect. On the other hand, if the paste of the sauce is too high, the noodles tend to absorb the water content of the sauce, and the texture of the noodles deteriorates.
本発明の課題は、冷凍で長期保存が可能であり、且つ解凍後には粘りと弾力のある好ましい食感を有し、さらにはソース類ののりが良好な冷凍調理済み生麺類を提供することにある。 An object of the present invention is to provide frozen cooked raw noodles which can be stored for a long period of time by freezing, have a preferable texture with stickiness and elasticity after thawing, and have a good paste of sauces. is there.
本発明者らは、特許文献１及び２記載の技術のさらなる改良を進めた結果、生地の粉原料として、デュラム粉と普通小麦粉とを特定の比率で配合した原料粉を使用し、且つ生地を押出す工程を経て得られる生麺類の横断面形状、即ち麺線の縦方向（長手方向）に直交する断面（横断面）の形状を、特定の長さの長辺と短辺とを有する平行四辺形とすることで、ソース類の水分の過剰吸収による生麺類の食感低下を抑制しつつ、生麺類におけるソース類ののりを適度に向上させ得ることを知見した。 As a result of further improving the techniques described in Patent Documents 1 and 2, the present inventors use a raw material powder in which durum flour and ordinary wheat flour are mixed in a specific ratio as a raw material for the dough, and use the dough. The cross-sectional shape of raw noodles obtained through the extrusion process, that is, the shape of the cross section (cross section) orthogonal to the vertical direction (longitudinal direction) of the noodle line, is parallel with a long side and a short side of a specific length. It was found that the quadrilateral shape can appropriately improve the paste of the sauces in the raw noodles while suppressing the deterioration of the texture of the raw noodles due to the excessive absorption of water in the sauces.
本発明は、前記知見に基づきなされたもので、原料粉を用いて調製された生地を８０〜２００ｋｇｆ／ｃｍ２の圧力で押出す工程を経て生麺類を得、該生麺類を加熱調理した後、凍結する工程を有する、冷凍調理済み生麺類の製造方法であって、前記原料粉が、デュラム粉と普通小麦粉とを４０：６０〜７５：２５の質量比で含有するものであり、前記生麺類の横断面形状が、長辺と短辺とを有する平行四辺形であり、該長辺の長さが２．４〜１０．０ｍｍ、該短辺の長さが１．２〜２．０ｍｍである、冷凍調理済み生麺類の製造方法である。 The present invention has been made based on the above findings. Raw noodles are obtained through a step of extruding a dough prepared using raw material flour at a pressure of 80 to 200 kgf / cm 2 , and the raw noodles are cooked by heating. A method for producing frozen cooked raw noodles, which comprises a step of freezing, wherein the raw material flour contains durum flour and ordinary wheat flour in a mass ratio of 40:60 to 75:25. The cross-sectional shape of the noodles is a parallel quadrilateral having a long side and a short side, the length of the long side is 2.4 to 10.0 mm, and the length of the short side is 1.2 to 2.0 mm. This is a method for producing frozen cooked raw noodles.
本発明の製造方法で得られた冷凍調理済み生麺類は、冷凍耐性が高く長期保存が可能であり、且つ解凍後には、良好な粘りと弾力のある食感を有すると共に、ソース類ののりが良好であるため、解凍時や喫食時にソース類が麺類から過剰に流れ落ちることが防止され、ソース類と麺類との一体感のある良好な品質を維持することができる。 The frozen cooked raw noodles obtained by the production method of the present invention have high freezing resistance and can be stored for a long period of time, have good stickiness and elastic texture after thawing, and have a sauce paste. Since it is good, it is possible to prevent the sauces from excessively flowing down from the noodles during thawing or eating, and it is possible to maintain good quality with a sense of unity between the sauces and the noodles.
本発明によって製造される冷凍調理済み生麺類は、加熱調理した生麺類を冷凍したものである。本発明でいう「生麺類」とは、生地の調製から麺類の成形を経てその加熱調理に至るまでの一連の調理済み生麺類の製造工程において、生地又は麺類に対して乾燥処理を施さないで製造される麺類をいう。ここでいう「乾燥処理を施さない」とは、生地又は麺類の含水率を意図的に低下させることを目的とした強制乾燥、例えば、生地又は麺類を乾燥空気に曝すなどの積極的な乾燥処理を実施しないという意味であり、一連の調理済み生麺類の製造工程における、生地又は麺類からの意図的ではない（即ち受動的又は自発的な）水分の蒸発は含まれない。 The frozen cooked raw noodles produced by the present invention are frozen raw noodles cooked by heating. The term "raw noodles" as used in the present invention means that the dough or noodles are not dried in a series of cooking processes of cooked raw noodles from the preparation of the dough to the molding of the noodles to the cooking of the noodles. The noodles that are manufactured. The term "not subjected to drying treatment" as used herein means forced drying for the purpose of intentionally reducing the water content of the dough or noodles, for example, aggressive drying treatment such as exposing the dough or noodles to dry air. Does not include unintentional (ie, passive or spontaneous) evaporation of water from the dough or noodles in the process of making a series of cooked raw noodles.
本発明の冷凍調理済み生麺類の製造方法は、生地を麺線状に成形する製麺工程と、該製麺工程で得られた生麺類を加熱調理する調理工程と、該調理工程で得られた調理済み生麺類を凍結する冷凍工程とを有する。 The method for producing frozen cooked raw noodles of the present invention is obtained by a noodle making step of forming the dough into a noodle line shape, a cooking step of heating and cooking the raw noodles obtained in the noodle making step, and the cooking step. It has a freezing step of freezing the cooked raw noodles.
前記製麺工程で使用する生地は、原料粉を用いて調製される。本発明で用いる原料粉は、デュラム粉と普通小麦粉とを４０：６０〜７５：２５、好ましくは４６：５４〜７２：２８、さらに好ましくは４８：５２〜６８：３２の質量比で含有するものである。斯かる特定の２種類の小麦粉が特定の質量比で含有された原料粉を生地の原材料として用いることで、調理済み生麺類の食感が良好な粘りと弾力のある好ましいものになるだけでなく、ソース類ののりも良好になる。原料粉におけるデュラム粉と普通小麦粉との含有質量比が前記特定範囲外では、調理済み生麺類の食感及びソース類ののりの双方について良好な結果が得られない。このことは、後述する実施例と比較例との対比からも明らかである。 The dough used in the noodle-making process is prepared using raw material flour. The raw material flour used in the present invention contains durum flour and ordinary wheat flour in a mass ratio of 40:60 to 75:25, preferably 46:54 to 72:28, and more preferably 48:52 to 68:32. Is. By using the raw material flour containing these two specific types of wheat flour in a specific mass ratio as the raw material of the dough, not only the texture of the cooked raw noodles becomes good, but also the stickiness and elasticity are preferable. , The glue of the sauce is also good. When the content mass ratio of durum flour and ordinary wheat flour in the raw material flour is out of the above-mentioned specific range, good results cannot be obtained for both the texture of cooked raw noodles and the glue of sauces. This is clear from the comparison between the examples described later and the comparative examples.
本発明で使用するデュラム粉は、デュラム小麦を製粉して得られるものであればよく、例えば、デュラム小麦粉、デュラムセモリナ等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 The durum flour used in the present invention may be obtained by milling durum wheat, and examples thereof include durum wheat flour and durum semolina, and one of these may be used alone or in combination of two or more. be able to.
本発明で使用する普通小麦粉は、普通小麦即ち６倍体小麦品種の小麦を製粉して得られるものであればよく、例えば、強力粉（準強力粉を含む）、中力粉、薄力粉等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。普通小麦粉としては、冷凍調理済み生麺類の食感及びソース類ののりの向上の観点から、強力粉及び中力粉からなる群から選択される１種以上が特に好ましい。 The ordinary wheat flour used in the present invention may be obtained by milling ordinary wheat, that is, hexadecimal wheat varieties of wheat, and examples thereof include strong flour (including semi-strong flour), medium-strength flour, and weak flour. , One of these can be used alone or in combination of two or more. As the ordinary wheat flour, one or more kinds selected from the group consisting of strong flour and medium-strength flour are particularly preferable from the viewpoint of improving the texture of frozen cooked raw noodles and the paste of sauces.
本発明で用いる原料粉は、小麦粉１００質量％のものでもよいが、デュラム粉及び普通小麦粉に加えてさらに、加工澱粉を含有してもよい。原料粉に加工澱粉を配合すると、該原料粉を用いて製造された調理済み生麺類の冷凍保存後の麺類の品質をさらに向上させることができる。加工澱粉は、原料澱粉に対して化工又は物理処理を施した澱粉であり、本発明においては、麺類を含む食品一般に用いられる加工澱粉の１種又は２種以上を特に制限無く用いることができる。加工澱粉の原料澱粉としては、例えば、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ等が挙げられる。また、原料澱粉に施す化工又は物理処理としては、例えば、アセチル化、ヒドロキシプロピル化、エーテル化、架橋、酸化、α化等が挙げられ、これらの２つ以上を組み合わせても良い。加工澱粉としては、冷凍調理済み生麺類の外観及び食感の向上の観点から、エステル化タピオカ澱粉が特に好ましい。本発明で用いる原料粉における加工澱粉の含有量は、該原料粉に含まれるデュラム粉と普通小麦粉との合計量１００質量部に対して、好ましくは２〜２０質量部、より好ましくは５〜１４質量部である。 The raw material flour used in the present invention may be 100% by mass of wheat flour, but may further contain modified starch in addition to durum flour and ordinary wheat flour. When modified starch is added to the raw material flour, the quality of the cooked raw noodles produced using the raw material flour after frozen storage can be further improved. The modified starch is a starch obtained by subjecting the raw material starch to chemical processing or physical treatment, and in the present invention, one or more modified starches generally used for foods including noodles can be used without particular limitation. Examples of the raw material starch of the modified starch include tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch and the like. Examples of the chemical treatment or physical treatment applied to the raw material starch include acetylation, hydroxypropylation, etherification, cross-linking, oxidation, pregelatinization, and the like, and two or more of these may be combined. As the modified starch, esterified tapioca starch is particularly preferable from the viewpoint of improving the appearance and texture of frozen cooked raw noodles. The content of the modified starch in the raw material flour used in the present invention is preferably 2 to 20 parts by mass, more preferably 5 to 14 parts by mass with respect to 100 parts by mass of the total amount of durum flour and ordinary wheat flour contained in the raw material flour. It is a mass part.
本発明で用いる原料粉には、デュラム粉、普通小麦粉及び加工澱粉以外に必要に応じ、生麺類の製造に通常用いられ得るその他の原料、例えば、デュラム粉及び普通小麦粉以外の他の小麦粉（全粒粉、ふすま等）、小麦粉以外の穀粉（そば粉、米粉、コーンフラワー、大麦粉、ライ麦粉、はとむぎ粉、ひえ粉、あわ粉等）、糖類、グルテン、卵、食塩、油脂、乳化剤、増粘剤等を配合することができる。本発明で用いる原料粉におけるこれら他の原料の含有量は、該原料粉に含まれるデュラム粉と普通小麦粉との合計量１００質量部に対して、例えば０〜３０質量部であり得る。 In addition to durum flour, ordinary flour and processed starch, the raw material flour used in the present invention includes other raw materials that can be usually used in the production of raw noodles, for example, durum flour and flour other than ordinary flour (whole grain flour). , Bran, etc.), flour other than wheat flour (soba flour, rice flour, corn flour, barley flour, rye flour, hatomugi flour, hie flour, foam flour, etc.), sugars, gluten, eggs, salt, fats and oils, emulsifiers, thickeners Etc. can be blended. The content of these other raw materials in the raw material flour used in the present invention may be, for example, 0 to 30 parts by mass with respect to 100 parts by mass of the total amount of durum flour and ordinary wheat flour contained in the raw material flour.
前記製麺工程で使用する生地は、原料粉を用い常法に従って調製することができ、通常、原料粉に練り水を加え混練することによって調製される。練り水としては、水、食塩水、かん水など、この種の麺生地の製造に通常用いられるものを特に制限なく用いることができる。 The dough used in the noodle-making process can be prepared according to a conventional method using raw material flour, and is usually prepared by adding kneading water to the raw material flour and kneading. As the kneading water, water, salt solution, brackish water and the like which are usually used for producing this kind of noodle dough can be used without particular limitation.
生地調製時における原料粉に対する練り水の添加量は、前記製麺工程で生地が後述のような比較的高い押出し圧で製麺されることを考慮すると、原料粉１００質量部に対して、好ましくは１５〜３５質量部、さらに好ましくは１８〜３５質量部、より好ましくは２６〜３２質量部である。生地調製時における原料粉に対する練り水の添加量が少なすぎると、製麺時に押出しされた生麺類がぼろぼろと崩れやすくなり、該添加量が多すぎると、生地が弱くダメージを受けやすいものとなるため、冷凍調理済み生麺類に所望の外観及び食感が付与されないおそれがある。 The amount of kneaded water added to the raw material flour at the time of preparing the dough is preferable with respect to 100 parts by mass of the raw material flour, considering that the dough is made into noodles with a relatively high extrusion pressure as described later in the noodle making process. Is 15 to 35 parts by mass, more preferably 18 to 35 parts by mass, and more preferably 26 to 32 parts by mass. If the amount of kneaded water added to the raw material flour during dough preparation is too small, the raw noodles extruded during noodle making tend to crumble, and if the amount added too much, the dough becomes weak and easily damaged. Therefore, the frozen cooked raw noodles may not be given a desired appearance and texture.
前記製麺工程では、原料粉を用いて調製され生地を８０〜２００ｋｇｆ／ｃｍ２、好ましくは１２０〜１６０ｋｇｆ／ｃｍ２の圧力で押出す工程を経て生麺類を得る。この本発明で採用される生地の押出し圧は、一般的な乾パスタの製造時における生地の押出し圧（７０〜１６０ｋｇｆ／ｃｍ２程度）と同等か又はそれ以上であり、生パスタ類の押出し圧としては極めて高い圧力である。従来の生パスタ類の製造方法においては、麺の乾燥を行う必要がないこと、また、麺の硬すぎずモチモチとした食感が損なわれないようにすることから、生地に高い圧力をかけて製麺されることはなく、生地の押出し圧は、圧延製麺ではほぼ０ｋｇｆ／ｃｍ２、押出製麺でも２０ｋｇｆ／ｃｍ２程度である。本発明において生地の押出し圧として８０〜２００ｋｇｆ／ｃｍ２という比較的高い押出し圧を採用している主たる理由の１つは、調理済み生麺類の冷凍保存に伴う品質の低下、例えば麺線表面の荒れや弾力の低下、麺線中の水分の移動による乾燥や軟化などを防止することにある。また、このような高い押出し圧を採用すると、生麺類の独特の食感が損なわれることが懸念されるが、本発明においては、原料粉の組成を前記のように工夫することで、斯かる懸念を払拭している。 In the noodle-making step, raw noodles are obtained through a step of preparing the dough using the raw material flour and extruding the dough at a pressure of 80 to 200 kgf / cm 2 , preferably 120 to 160 kgf / cm 2. The dough extrusion pressure adopted in the present invention is equal to or higher than the dough extrusion pressure (about 70 to 160 kgf / cm 2 ) at the time of producing general dry pasta, and the extrusion pressure of fresh pasta is equal to or higher than that. It is an extremely high pressure. In the conventional method for producing fresh pasta, high pressure is applied to the dough because it is not necessary to dry the noodles and the noodles are not too hard and the chewy texture is not impaired. without being noodle, extrusion pressure of the dough, the rolling noodle is approximately 0kgf / cm 2, 20kgf / cm 2 approximately at an extrusion noodle making. One of the main reasons for adopting a relatively high extrusion pressure of 80 to 200 kgf / cm 2 as the extrusion pressure of the dough in the present invention is the deterioration of the quality of cooked raw noodles due to frozen storage, for example, the surface of noodle strings. The purpose is to prevent roughness, decrease in elasticity, drying and softening due to movement of water in the noodle string. Further, if such a high extrusion pressure is adopted, there is a concern that the unique texture of raw noodles may be impaired. However, in the present invention, the composition of the raw material powder is devised as described above. Dispelling concerns.
前記製麺工程において、生地の押出しは減圧下で行うことが好ましく、その減圧度は、好ましくは−２００ｍｍＨｇ〜−７６０ｍｍＨｇ、さらに好ましくは−６００ｍｍＨｇ〜−７６０ｍｍＨｇである。生地の押出しが実施される環境の減圧度が斯かる範囲にあることにより、緻密で滑らかな麺がより一層得られやすくなる。 In the noodle-making step, the dough is preferably extruded under reduced pressure, and the degree of reduced pressure is preferably −200 mmHg to −760 mmHg, and more preferably −600 mmHg to −760 mmHg. When the degree of decompression of the environment in which the dough is extruded is within such a range, it becomes easier to obtain dense and smooth noodles.
本発明の主たる特徴の１つとして、前記製麺工程で得られる生麺類、即ち次工程の調理工程で加熱調理される生麺類の横断面形状を、長辺と短辺とを有する平行四辺形とする点が挙げられる。本発明に係る生麺類の典型的なものは、いわゆる平麺である。麺類の横断面形状、即ち麺線の長手方向（縦方向）に直交する断面の形状としては円形が一般的であるが、このような長辺と短辺とを有する平行四辺形とすることで、調理済み生麺類のソース類ののりが良好になる。尚、本発明に係る生麺類の横断面形状は、長辺と短辺とを有する平行四辺形であるから、四辺の長さが均一の平行四辺形である菱形及び正方形は、該平行四辺形に含まれない。本発明に係る生麺類の横断面形状の典型的なものは、長方形（４つの角が全て均一な平行四辺形）である。 As one of the main features of the present invention, the cross-sectional shape of the raw noodles obtained in the noodle-making process, that is, the raw noodles cooked in the cooking process of the next step, is a parallelogram having a long side and a short side. The point is to be mentioned. Typical of the raw noodles according to the present invention is so-called flat noodles. The cross-sectional shape of noodles, that is, the shape of the cross section orthogonal to the longitudinal direction (longitudinal direction) of the noodle line is generally circular, but by making it a parallelogram having such a long side and a short side, , The paste of the sauce of cooked raw noodles becomes good. Since the cross-sectional shape of the raw noodles according to the present invention is a parallelogram having a long side and a short side, the rhombus and the square, which are parallelograms having uniform lengths on the four sides, are the parallelograms. Not included in. A typical cross-sectional shape of the raw noodles according to the present invention is a rectangle (a parallelogram having all four corners uniform).
このように、生麺類の横断面形状を平行四辺形にするとソース類ののりが向上する一方で、一般的な円形の麺線に比して麺の表面積が増大することから、麺表面から水分が揮発しやすくなる、麺と接触するソース類の水分を吸いやすくなる、という問題が起こりやすくなり、調理済み生麺類の食感低下が懸念される。しかしながら本発明では、生麺類の素となる生地の原料粉として前述したように、デュラム粉と普通小麦粉とが特定の比率で配合された原料粉を使用することで、この問題を解決している。 In this way, if the cross-sectional shape of the raw noodles is made into a parallel quadrilateral, the glue of the sauces is improved, but the surface area of the noodles is increased compared to the general circular noodle line, so that the water content from the noodle surface Is likely to volatilize, and the sauces that come into contact with the noodles are likely to absorb the water, and there is a concern that the texture of the cooked raw noodles may deteriorate. However, in the present invention, this problem is solved by using a raw material flour in which durum flour and ordinary wheat flour are mixed in a specific ratio as described above as the raw material flour for the dough that is the base of raw noodles. ..
また、本発明に係る生麺類は、横断面形状が長辺と短辺とを有する平行四辺形であるだけでなく、該長辺の長さが２．４〜１０．０ｍｍ、好ましくは３．０〜７．５ｍｍ、さらに好ましくは５．０〜６．０ｍｍ、該短辺の長さが１．２〜２．０ｍｍ、好ましくは１．３〜１．７５ｍｍであることを要する。生麺類の横断面視における長辺の長さ２．４ｍｍ未満であると、ソース類ののりが悪くなり、冷凍調理済み生麺類の解凍時や喫食時にソース類が麺から過剰に流れ落ちるおそれがあり、該長辺の長さが１０．０ｍｍを超えると、麺同士が接着しやすくなり、互いに接着した麺同士を離す際に麺が切れたりするなど、品質の低下が目立つようになる。また、生麺類の横断面視における短辺が１．２ｍｍ未満又は２．０ｍｍを超えると、粘りと弾力のある食感が物足りないものになるおそれがある。 Further, the raw noodles according to the present invention are not only a parallelogram having a long side and a short side in cross-sectional shape, but also have a long side having a length of 2.4 to 10.0 mm, preferably 3. It is required that the length of the short side is 0 to 7.5 mm, more preferably 5.0 to 6.0 mm, and the length of the short side is 1.2 to 2.0 mm, preferably 1.3 to 1.75 mm. If the length of the long side of the raw noodles is less than 2.4 mm in the cross-sectional view, the sauces may not adhere well, and the sauces may excessively flow down from the noodles when the frozen cooked raw noodles are thawed or eaten. When the length of the long side exceeds 10.0 mm, the noodles are easily adhered to each other, and the noodles are cut when the noodles adhered to each other are separated from each other, and the deterioration of quality becomes conspicuous. Further, if the short side of the raw noodles in the cross-sectional view is less than 1.2 mm or more than 2.0 mm, the sticky and elastic texture may be unsatisfactory.
このような、横断面が特定形状を有する生麺類は、従来公知の製麺方法を利用して製造することができる。例えば、生地を麺線状に押出し方法を利用してもよく、あるいは常法に従って生地を押出して麺帯とした後、該麺帯を圧延し、さらに麺線状に切り出す方法を利用してもよい。生地を麺線状に押出す方法としては、従来公知の押出製麺法を利用することができ、例えば、乾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る。通常使用される押出製麺機の麺線の押出部に所望の形状（特定の長さの長辺と短辺とを有する平行四辺形状）の孔を有するダイスを設置して押出し成形することで、その孔に対応した断面形状の生麺類が得られる。 Such raw noodles having a specific cross section can be produced by using a conventionally known noodle-making method. For example, a method of extruding the dough into a noodle line shape may be used, or a method of extruding the dough according to a conventional method to form a noodle band, rolling the noodle band, and further cutting the dough into a noodle line shape may be used. Good. As a method for extruding the dough into a noodle line shape, a conventionally known extrusion noodle making method can be used. For example, a uniaxial extrusion noodle making machine for producing dry pasta, a biaxial extrusion noodle making machine, or the like is usually used. It can be done according to the law. By installing a die having holes of a desired shape (parallel quadrilateral shape having a long side and a short side of a specific length) in the extrusion part of the noodle wire of a normally used extrusion noodle making machine and extruding. , Raw noodles having a cross-sectional shape corresponding to the holes can be obtained.
尚、前記製麺工程においては、原料粉に練り水を添加し混練する工程を経て調製した生地を押出して生麺類を製造すればよく、斯かる混錬工程及び押出工程の回数は特に制限はないが、それぞれ１回でよい。つまり、前記製麺工程においては、押出工程を経て得られた生麺類を再度混練する、該生麺類を再度押出工程にかける、等の２回以上の混練工程や押出工程は行わなくてよい。 In the noodle-making step, the dough prepared through the step of adding kneading water to the raw material powder and kneading may be extruded to produce raw noodles, and the number of such kneading steps and extrusion steps is not particularly limited. No, but only once for each. That is, in the noodle making step, it is not necessary to perform two or more kneading steps or extrusion steps such as re-kneading the raw noodles obtained through the extrusion step and subjecting the raw noodles to the extrusion step again.
前記調理工程では、前記製麺工程で得られた生麺類を、乾燥や表面α化等の工程を経ることなく、そのまま加熱調理して、喫食可能な調理済み生麺類を得る。生麺類の加熱調理の方法は特に制限されず、茹で調理、蒸し調理など、生麺類の通常の調理方法から冷凍調理済み生麺類の種類等に応じて適宜選択すればよい。生麺類の加熱調理方法の一例として、生麺類を沸騰水中で２〜１２分間茹で調理する方法が挙げられる。加熱調理して得られた調理済み生麺類は、必要に応じて湯切、冷却してもよい。 In the cooking step, the raw noodles obtained in the noodle-making step are cooked as they are without going through steps such as drying and surface pregelatinization to obtain ready-to-eat cooked raw noodles. The method of cooking raw noodles is not particularly limited, and it may be appropriately selected from the usual cooking methods of raw noodles such as boiled cooking and steamed cooking according to the type of frozen cooked raw noodles and the like. As an example of the cooking method of raw noodles, there is a method of boiling raw noodles in boiling water for 2 to 12 minutes. The cooked raw noodles obtained by cooking may be drained and cooled, if necessary.
前記冷凍工程では、前記調理工程で得られた調理済み生麺類を凍結する。この調理済み生麺類の凍結処理は、麺類に対して通常行われる凍結処理を採用することができる。例えば、調理済み生麺類を、所定の分量、具体的には例えば、一人分として１５０〜３００ｇ程度取り分け、トレイ等に盛り付けた後、凍結処理に付す処理を例示できる。凍結処理としては、急速冷凍及び緩慢冷凍のいずれも採用できるが、急速冷凍が好ましい。調理済み生麺類を一旦急速冷凍で凍結させた後、通常の冷凍保存条件で保存すればよい。 In the freezing step, the cooked raw noodles obtained in the cooking step are frozen. As the freezing treatment of the cooked raw noodles, the freezing treatment usually performed on the noodles can be adopted. For example, a predetermined amount, specifically, for example, about 150 to 300 g of cooked raw noodles can be divided, placed on a tray or the like, and then subjected to freezing treatment. As the freezing treatment, either quick freezing or slow freezing can be adopted, but quick freezing is preferable. The cooked raw noodles may be frozen by quick freezing and then stored under normal frozen storage conditions.
前記冷凍工程では、調理済み生麺類をソース類と共に凍結してもよい。例えば前記のように、調理済み生麺類をトレイ等に取り分けた後、該生麺類にソース類をかけて凍結させてもよいし、調理済み生麺類をソース類に絡めた後、トレイに盛り付けて凍結させてもよい。ソース類としては、常温常圧で流動性を有する食品であればよく、ソース、つゆ、たれなどが包含される。具体的には例えば、そばつゆ、焼きそば用ソース、あん、ウスターソース、カレーソース、クリームソース、オイルソース、塩だれ、醤油だれ、味噌だれ、ミートソース、ナポリタンソース、トマトソース、カルボナーラソース、ブラウンソース、ホワイトソース等が挙げられるが、これらに限定されない。 In the freezing step, the cooked raw noodles may be frozen together with the sauces. For example, as described above, the cooked raw noodles may be placed in a tray or the like and then sprinkled with sauces to freeze the cooked raw noodles, or the cooked raw noodles may be entwined with the sauces and then served on a tray. It may be frozen. The sauces may be foods having fluidity at normal temperature and pressure, and include sauces, soups, and sauces. Specifically, for example, soba soup, sauce for grilled soba, sauce, Uster sauce, curry sauce, cream sauce, oil sauce, salt sauce, soy sauce sauce, miso sauce, meat sauce, Napolitan sauce, tomato sauce, carbonara sauce, brown sauce, white sauce. Etc., but are not limited to these.
以下、実施例により本発明をさら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。尚、実施例１、３、４、７、８、９、１１及び１２は参考例である。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples. In addition, Examples 1, 3, 4, 7, 8, 9, 11 and 12 are reference examples.
〔実施例１〜３及び比較例１〜５〕
デュラムセモリナ（日清製粉製、商品名「レオーネＧ」）と普通小麦粉又は澱粉（日清製粉製、商品名「特雀」）を表１の配合で混合して原料粉とした。この原料粉１００質量部に対して水２６質量部を混合し、混練して生地を調製した。この生地を、製麺機を用いて、−６００ｍｍＨｇの減圧条件下、押出圧力１２０ｋｇｆ／ｃｍ２で、該製麺機の所定形状の押出し孔から麺線状に押出し、生麺類としての生スパゲティ（フェットチーネ）を得た（製麺工程）。得られた生スパゲッティの横断面形状は、前記押出し孔の平面視形状に対応した形状をなし、具体的には、長辺の長さが６ｍｍ、短辺の長さが１．６ｍｍの長方形であった。生スパゲティを熱湯で７分間茹で、水冷し、調理済み生麺類としての茹でスパゲティを得た（調理工程）。茹でスパゲティを１８０ｇずつトレイ（１６０ｍｍ×１２０ｍｍ；ポリプロピレン製）に取り分け、さらに、その茹でスパゲティの麺塊の上部に市販の缶詰ミートソース（日清フーズ製）１００ｇをのせた後、そのソース付き茹でスパゲティを−３５℃で急速凍結し（冷凍工程）、冷凍調理済みスパゲティを製造した。
[Examples 1 to 3 and Comparative Examples 1 to 5]
Durum semolina (manufactured by Nisshin Flour Milling, trade name "Leone G") and ordinary wheat flour or starch (manufactured by Nisshin Flour Milling Co., Ltd., trade name "Tokujaku") were mixed in the formulation shown in Table 1 to obtain a raw material flour. 26 parts by mass of water was mixed with 100 parts by mass of this raw material flour and kneaded to prepare a dough. Using a noodle making machine, this dough is extruded in a noodle line shape from an extrusion hole of a predetermined shape of the noodle making machine under a reduced pressure condition of -600 mmHg at an extrusion pressure of 120 kgf / cm 2, and raw spaghetti as raw noodles ( Fettuccine) was obtained (noodle making process). The cross-sectional shape of the obtained raw spaghetti has a shape corresponding to the plan-view shape of the extruded hole, and specifically, a rectangle having a long side length of 6 mm and a short side length of 1.6 mm. there were. Raw spaghetti was boiled in boiling water for 7 minutes, cooled with water, and boiled spaghetti as cooked raw noodles was obtained (cooking process). Divide the boiled spaghetti into trays (160 mm x 120 mm; made of polypropylene) by 180 g, put 100 g of commercially available canned meat sauce (made by Nisshin Foods) on the noodle mass of the boiled spaghetti, and then boil the spaghetti with the sauce. Rapid freezing at −35 ° C. (freezing step) produced frozen cooked spaghetti.
〔実施例４〜１２及び比較例６〜９〕
製麺機における平面視長方形の押出し孔のサイズ（長辺、短辺）を適宜変更し、製麺工程で得られる生スパゲティの横断面における長辺及び短辺の長さを適宜変更した以外は、実施例２と同様の手順（押出し圧力１２０ｋｇｆ／ｃｍ２）で冷凍調理済みスパゲッティを製造した。
[Examples 4 to 12 and Comparative Examples 6 to 9]
Except that the size (long side, short side) of the rectangular extrusion hole in the plan view in the noodle making machine was appropriately changed, and the lengths of the long side and the short side in the cross section of the raw spaghetti obtained in the noodle making process were appropriately changed. , A frozen cooked spaghetti was produced by the same procedure as in Example 2 (extrusion pressure 120 kgf / cm 2).
〔実施例１３〜１８及び比較例１０〜１１〕
原料粉におけるデュラム粉と普通小麦粉（中力粉）との含有質量比を適宜変更した以外は、実施例２と同様の手順（押出し圧力１２０ｋｇｆ／ｃｍ２）で冷凍調理済みスパゲッティを製造した。
[Examples 13 to 18 and Comparative Examples 10 to 11]
A frozen cooked spaghetti was produced by the same procedure as in Example 2 (extrusion pressure 120 kgf / cm 2 ) except that the content mass ratio of durum flour and ordinary wheat flour (medium-strength flour) in the raw material flour was appropriately changed.
〔評価試験〕
各実施例及び比較例の冷凍調理済みスパゲティを、トレイから取り出してポリプロピレン製の袋に包装し、−１８℃で保存した。１週間後、スパゲティを袋から取り出し、電子レンジ（６００Ｗ）で加熱解凍した。加熱時間は５分３０秒とした。解凍後のソース付き調理済みスパゲティを１０名の専門パネルに喫食してもらい、その際のスパゲティ（調理済み生麺類）の食感を下記評価基準により５点満点で評価してもらった。１０名の専門パネルによる食感の評価点の平均点を、当該冷凍調理済みスパゲティの食感の評価結果とした。
また、専門パネルによるソース付き調理済みスパゲティの喫食後に、喫食されずに残ったソースの質量を測定し、その測定値を喫食前のソースの質量（１００ｇ）で除して、ソース残存率（％）を計算した。このソース残存率の数値が低いほど、調理済みスパゲティのソース類ののりが良好であると判断され、高評価となる。
以上の結果を下記表１〜表４に示す。
〔Evaluation test〕
The frozen cooked spaghetti of each example and comparative example was taken out from the tray, wrapped in a polypropylene bag, and stored at -18 ° C. After one week, the spaghetti was taken out of the bag and thawed by heating in a microwave oven (600 W). The heating time was 5 minutes and 30 seconds. The cooked spaghetti with sauce after thawing was eaten by a specialized panel of 10 people, and the texture of the spaghetti (cooked raw noodles) at that time was evaluated on a scale of 5 according to the following evaluation criteria. The average score of the texture evaluation points by the 10 specialized panels was used as the texture evaluation result of the frozen cooked spaghetti.
In addition, after eating the cooked spaghetti with sauce by a specialized panel, the mass of the sauce remaining without being eaten is measured, and the measured value is divided by the mass of the sauce before eating (100 g) to obtain the sauce residual rate (%). ) Was calculated. The lower the value of the sauce residual rate, the better the paste of the cooked spaghetti sauces is judged to be, and the higher the evaluation is.
The above results are shown in Tables 1 to 4 below.
＜調理済み生麺類（スパゲッティ）の食感＞
５点：噛んだ際の粘りと内部の弾力のバランスが極めてよく、非常に良好な食感。
４点：噛んだ際の粘りと内部の弾力のバランスがよく、良好な食感。
３点：噛んだ際の粘りと内部の弾力のバランスがあり、通常の生パスタと同様の食感。
２点：噛んだ際の粘りと内部の弾力のバランスが崩れており、やや不良な食感。
１点：柔らかすぎるか又は硬すぎ、不良な食感。
<Texture of cooked raw noodles (spaghetti)>
5 points: Very good texture with a very good balance between stickiness when chewed and internal elasticity.
4 points: Good balance between stickiness when chewed and internal elasticity, and good texture.
3 points: There is a balance between stickiness when chewed and internal elasticity, and the texture is similar to that of ordinary fresh pasta.
2 points: The stickiness when chewed and the elasticity inside are out of balance, and the texture is slightly poor.
1 point: Too soft or too hard, poor texture.
表１における実施例と比較例との対比から、原料粉にはデュラム粉及び普通小麦粉の両方を含有させることが好ましいことがわかる。
表２における実施例と比較例との対比から、横断面形状が長方形の生麺類の長辺の長さは２．４〜１０．０ｍｍの範囲が好ましいことがわかる。
表３における実施例と比較例との対比から、横断面形状が長方形の生麺類の短辺の長さは１．２〜２．０ｍｍの範囲が好ましいことがわかる。
表４における実施例と比較例との対比から、原料粉におけるデュラム粉と普通小麦粉との含有質量比は、デュラム粉：普通小麦粉として、４０：６０〜７５：２５の範囲が好ましいことがわかる。
From the comparison between the examples and the comparative examples in Table 1, it can be seen that it is preferable that the raw material flour contains both durum flour and ordinary wheat flour.
From the comparison between the examples and the comparative examples in Table 2, it can be seen that the length of the long side of the raw noodles having a rectangular cross-sectional shape is preferably in the range of 2.4 to 10.0 mm.
From the comparison between the examples and the comparative examples in Table 3, it can be seen that the length of the short side of the raw noodles having a rectangular cross-sectional shape is preferably in the range of 1.2 to 2.0 mm.
From the comparison between Examples and Comparative Examples in Table 4, it can be seen that the mass ratio of durum flour to ordinary wheat flour in the raw material flour is preferably in the range of 40:60 to 75:25 as durum flour: ordinary wheat flour.
Claims (3)
前記原料粉が、デュラム粉と中力粉とを４０：６０〜７５：２５の質量比で含有するものであり、
前記生麺類の横断面形状が、長辺と短辺とを有する平行四辺形であり、該長辺の長さが３．０〜６．０ｍｍ、該短辺の長さが１．４〜１．６ｍｍである、冷凍調理済み生麺類の製造方法。 Frozen cooked raw noodles having a step of extruding a dough prepared using raw material flour at a pressure of 80 to 200 kgf / cm 2 to obtain raw noodles, cooking the raw noodles, and then freezing the raw noodles. It ’s a manufacturing method,
The raw material flour contains durum flour and medium-strength flour in a mass ratio of 40:60 to 75:25.
The cross-sectional shape of the raw noodles is a parallelogram having a long side and a short side, the length of the long side is 3.0 to 6.0 mm, and the length of the short side is 1.4 to. A method for producing frozen cooked raw noodles having a size of 1.6 mm.
The method for producing frozen cooked raw noodles according to claim 1 or 2 , wherein the raw noodles are cooked and then frozen together with sauces.
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