JP7171490B2 - Method for producing refrigerated spaghetti-like food to be eaten as it is with liquid sauce - Google Patents
Method for producing refrigerated spaghetti-like food to be eaten as it is with liquid sauce Download PDFInfo
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本発明は、液体ソースをかけてそのまま食べる冷蔵スパゲティ様食品の製造方法に関する。 TECHNICAL FIELD The present invention relates to a method for producing a chilled spaghetti-like food that is eaten as it is with a liquid sauce.
従来、そばや冷やし中華においては、ほぐし液やタレなどをかけてそのまま喫食する比較的賞味期限が短いセット麺と呼ばれる冷蔵（チルド）麺や、流水でほぐして喫食する麺などが上市されている（特許文献１参照）。 Conventionally, in soba and chilled Chinese noodles, refrigerated (chilled) noodles called set noodles with a relatively short shelf life, which are eaten as they are with loosening liquid or sauce, and noodles that are loosened under running water and eaten are on the market (patented Reference 1).
また、スパゲッティー様食品に関していえば、いわゆるソフト麺とよばれるソフトスパゲッティ式麺が上市されている。ソフト麺は、小麦粉に水を加えて練り合わせて、製麺し、表面糊化した後、加工したものであり、具体的には、強力粉を食塩とともに練り、製麺化したものを蒸し、表面を糊化させた後茹でることにより製造される（非特許文献１参照）。ソフト麺は、一般的に調理前に再度加熱調理されるか、冷蔵されない状態で喫食される。また、予めソースがかかった状態の冷蔵（チルド）スパゲッティーも上市されているが、電子レンジ等で再加熱してから喫食するものがほとんどである。 As for spaghetti-like foods, so-called soft spaghetti-type noodles have been put on the market. Soft noodles are made by adding water to wheat flour and kneading to make noodles, gelatinizing the surface, and then processing them. It is produced by boiling after gelatinization (see Non-Patent Document 1). Soft noodles are generally reheated before cooking or eaten without refrigeration. Also, refrigerated (chilled) spaghetti that has been covered with sauce in advance is also on the market, but most of them are eaten after being reheated in a microwave oven or the like.
本発明は、再加熱せずに液体ソースをかけるだけで良好な食感を有し、冷蔵保存中の老化感が抑制された液体ソースをかけてそのまま食べる冷蔵スパゲティ様食品の製造方法を提供することを課題とする。 To provide a method for producing a refrigerated spaghetti-like food which has good palate feeling only by pouring a liquid sauce without reheating and is eaten as it is by pouring a liquid sauce which suppresses aging feeling during refrigerating storage. The challenge is to
発明者らは、再加熱せずにそのまま液体ソースをかけるだけで簡便に喫食できる冷製スパゲッティー風の商品開発を行っていたが、ソフト麺のような手法では、表面に張りがあり、中が柔らかいため、冷製スパゲティ様として満足のいく食感が得られなかった。一方でスパゲッティーのような押出し麺を使用した場合、製造直後は満足のいく食感を得られるが、再加熱による糊化がないため、冷蔵保存すると急激に麺が老化したような堅脆い食感となった。そこで、鋭意研究した結果、本発明に至った。 The inventors have been developing a cold spaghetti-like product that can be eaten simply by pouring a liquid sauce on it without reheating. Since it was soft, it was not possible to obtain a satisfying cold spaghetti-like texture. On the other hand, when extruded noodles such as spaghetti are used, a satisfying texture can be obtained immediately after production, but since there is no gelatinization due to reheating, the noodles have a hard and brittle texture, as if they were rapidly aged when stored in a refrigerator. became. Then, as a result of earnest research, it resulted in the present invention.
すなわち、二枚の外層麺帯に内層麺帯を挟む形で積層して三層麺帯を作製する三層麺帯作製工程と、前記三層麺帯作製工程で作製した前記三層麺帯を圧延し、切り出して麺線を作製する麺線作製工程と、前記麺線作製工程で作製した前記麺線を茹で調理する茹で工程と、前記茹で工程で調理した前記麺線を水冷する水冷工程と、前記水冷工程により水冷した前記麺線を酸浸漬液に浸漬する酸浸漬工程と、前記酸浸漬工程で酸浸漬された前記麺線を包装する包装工程と、前記包装工程で包装された前記麺線を加熱殺菌する加熱殺菌工程と、前記加熱殺菌工程で殺菌された前記麺線を冷却する冷却工程と、を含む液体ソースをかけてそのまま食べる冷蔵スパゲティ様食品の製造方法であって、前記外層麺帯は、麺原料粉と、練り水と、を真空ミキサーで混捏したドウをロールにより成形した麺帯であり、前記内層麺帯は、麺原料粉と、練り水と、を真空ミキサーで混捏したドウをエクストルーダーにより減圧下で押出した押出麺帯であり、前記外層麺帯及び内層麺帯は、ヒドロキシプロピル化リン酸架橋澱粉と、アルギン酸プロピレングリコールエステルと、カラギーナンと、及びタマリンドシードガムと、を含むことを特徴とする液体ソースをかけてそのまま食べる冷蔵スパゲティ様食品の製造方法である。 That is, a three-layer noodle strip making process in which a three-layer noodle strip is produced by laminating an inner-layer noodle strip between two outer-layer noodle strips, and the three-layer noodle strip produced in the three-layer noodle strip-producing step. A noodle string producing step of rolling and cutting to produce noodle strings, a boiling step of boiling and cooking the noodle strings produced in the noodle string producing step, and a water cooling step of cooling the noodle strings cooked in the boiling step. an acid immersion step of immersing the noodle strings water-cooled in the water cooling step in an acid immersion liquid; a packaging step of packaging the noodle strings acid-immersed in the acid immersion step; and the noodles packaged in the packaging step. A method for producing a refrigerated spaghetti-like food to be eaten as it is with a liquid sauce, comprising a heat sterilization step of heat sterilizing the strings, and a cooling step of cooling the noodle strings sterilized in the heat sterilization step, wherein the outer layer The noodle strip is formed by rolling the dough obtained by kneading the raw noodle flour and the kneading water with a vacuum mixer. The dough is extruded by an extruder under reduced pressure to form an extruded noodle sheet, wherein the outer layer noodle sheet and the inner layer noodle sheet contain hydroxypropylated phosphate crosslinked starch, propylene glycol alginate, carrageenan, and tamarind seed gum. A method for producing a refrigerated spaghetti-like food that is eaten as it is with a liquid sauce, comprising:
また、本発明に係る外層麺帯と内層麺帯の麺原料として、外層麺帯及び内層麺帯共にヒドロキシプロピル化リン酸架橋澱粉を主原料粉中に３０～７０重量％、主原料粉の重量に対してアルギン酸プロピレングリコールエステルを１．０～２．０重量％、カラギーナン０．５～２．０重量％、タマリンドシードガムを０．５～１．５重量％配合することが好ましい。 In addition, as the noodle raw material for the outer layer noodle strip and the inner layer noodle strip according to the present invention, both the outer layer noodle strip and the inner layer noodle strip contain 30 to 70% by weight of hydroxypropylated phosphate crosslinked starch in the main raw material flour, and the weight of the main raw material flour. It is preferable to blend 1.0 to 2.0% by weight of propylene glycol alginate, 0.5 to 2.0% by weight of carrageenan, and 0.5 to 1.5% by weight of tamarind seed gum.
また、本発明に係る外層麺帯と内層麺帯の厚みの比率が１：２：１～１：３．５：１であることが好ましい。 Further, it is preferable that the thickness ratio of the outer layer noodle strip and the inner layer noodle strip according to the present invention is 1:2:1 to 1:3.5:1.
また、本発明に係る液体ソースをかけてそのまま食べる冷蔵スパゲティ様食品の製造後の水分は６８～７２重量％であることが好ましい。 In addition, it is preferable that the water content of the refrigerated spaghetti-like food to be eaten as it is after being coated with the liquid sauce according to the present invention is 68 to 72% by weight.
本発明により、再加熱せずに液体ソースをかけるだけで良好な食感を有し、保存中の老化感が抑制された液体ソースをかけてそのまま食べる冷蔵スパゲティ様食品の製造方法を提供することができる。 To provide a method for producing a refrigerated spaghetti-like food which has a good palate feeling only by pouring a liquid sauce without reheating and is eaten as it is by pouring a liquid sauce which suppresses aging feeling during storage by the present invention. can be done.
以下、本発明について詳細に説明する。ただし、本発明は以下の記載に限定されるものではない。 The present invention will be described in detail below. However, the present invention is not limited to the following description.
１．麺原料配合
本発明に係る外層麺帯の原料及び内層麺帯の原料は、主原料粉として、小麦粉、澱粉及びグルテンを含む。小麦粉は、強力粉、準強力粉、中力粉、薄力粉及びデュラム粉の何れも使用できるが、強力粉、準強力粉、デュラム粉がグルテンなどのタンパク質含量が多く、製麺性、食感の点で好ましい。本発明においては、小麦粉の添加量としては主原料粉中に１０～６５重量％が好ましい。小麦粉の含量が少ないと風味が悪く、逆に多すぎると老化感が強くなる。
1. Mixing of Noodle Raw Materials The raw materials for the outer layer noodle strip and the inner layer noodle strip according to the present invention contain wheat flour, starch and gluten as the main powders. Any of strong flour, semi-strong flour, medium flour, weak flour and durum flour can be used as wheat flour, but strong flour, semi-strong flour and durum flour are preferred in terms of noodle-making properties and texture because they contain a large amount of protein such as gluten. In the present invention, the amount of wheat flour to be added is preferably 10 to 65% by weight in the main raw material flour. If the content of wheat flour is too small, the flavor will be poor, and conversely, if the content is too high, the feeling of staleness will be strong.
また、澱粉としては、馬鈴薯澱粉、タピオカ澱粉及びコーンスターチ等の各種澱粉やα化澱粉、アセチル化澱粉、ヒドロキシプロピル化澱粉及び架橋澱粉等の加工澱粉を使用できる。本発明においては、老化を抑制するためにヒドロキシプロピル化リン酸架橋澱粉が好ましい。ヒドロキシプロピル化リン酸架橋澱粉の添加量は、主原料粉中に３０～７０重量％含まれることが好ましい。ヒドロキシプロピル化リン酸架橋澱粉の添加量が３０重量％未満であると老化感を充分に抑制できず、逆に７０重量％よりも多くなると風味が悪く、製麺性を保つためのグルテンを多く配合する必要がある。 Various starches such as potato starch, tapioca starch and corn starch, and processed starches such as pregelatinized starch, acetylated starch, hydroxypropylated starch and crosslinked starch can be used as the starch. In the present invention, hydroxypropylated phosphate-crosslinked starch is preferred in order to suppress aging. The amount of hydroxypropylated phosphate-crosslinked starch added is preferably 30 to 70% by weight in the main raw material flour. If the amount of hydroxypropylated phosphate cross-linked starch added is less than 30% by weight, the feeling of aging cannot be sufficiently suppressed. need to be blended.
また、本発明は麺に大量の澱粉を添加する必要があり、製麺性を良くするために澱粉の添加量に合わせてグルテンを添加する。グルテンは活性グルテンを使用すればよく、添加量としては、澱粉の添加量に合わせて５～２０重量％添加することが好ましい。 Moreover, in the present invention, a large amount of starch must be added to the noodles, and gluten is added in accordance with the amount of starch added in order to improve the noodle-making properties. Active gluten may be used as the gluten, and the amount added is preferably 5 to 20% by weight according to the amount of starch added.
その他の副麺原料粉として、全卵粉、卵白粉などの卵粉、カルシウム製剤などの可溶性でない粉末物及びアルギン酸、アルギン酸プロピレングリコールエステル、カラギーナン、タマリンドシードガムなどの増粘剤を添加することができる。増粘剤は通常練り水に添加することが多いが、本発明においては、多量の増粘剤を添加するため、練り水に添加すると練り水の粘度が高くなりすぎ、製造しにくくなるため、副原料粉として添加することが好ましい。主原料粉及び副原料粉は粉体混合して均質な麺原料粉とする。 As other raw powders for raw noodles, egg powders such as whole egg powder and egg white powder, non-soluble powders such as calcium preparations, and thickeners such as alginic acid, propylene glycol alginate, carrageenan and tamarind seed gum can be added. can. A thickening agent is usually added to the kneading water in many cases, but in the present invention, a large amount of thickening agent is added. It is preferably added as an auxiliary raw material powder. The main raw material powder and the auxiliary raw material powder are powder-mixed to obtain a homogeneous noodle raw material powder.
麺原料粉以外のその他麺原料として、本発明では、麺の製造において一般に使用されている食塩やアルカリ剤、リン酸塩類、麺質改良剤、食用油脂、ｐＨ調整剤、乳化剤、酵素、カロチン色素等の各種色素及び保存料等を添加することができる。これらは、練り水に溶かすか懸濁させて添加すればよい。 In the present invention, as other noodle ingredients other than noodle flour, salt, alkaline agents, phosphates, noodle quality improvers, edible oils and fats, pH adjusters, emulsifiers, enzymes, and carotene pigments that are commonly used in the production of noodles are used. Various dyes such as and preservatives can be added. These may be added by dissolving or suspending them in kneading water.
本発明においては、外層麺帯及び内層麺帯の原料としてアルギン酸プロピレングリコールエステル、カラギーナン及びタマリンドシードガムを添加する。 In the present invention, propylene glycol alginate, carrageenan and tamarind seed gum are added as raw materials for the outer layer noodle sheet and the inner layer noodle sheet.
アルギン酸プロピレングリコールエステルは、スパゲッティーらしい硬さや歯切れの良さを出すために必要で、内層麺帯及び外層麺帯の麺主原料粉の重量に対して１．０～２．０重量％添加することが好ましい。また、内層よりも外層に多く配合することでパスタらしい表面の硬さやほぐれの良い麺を得ることができる。 Propylene glycol alginate is necessary to give spaghetti-like hardness and crispness, and can be added in an amount of 1.0 to 2.0% by weight based on the weight of the main raw material powder of the inner and outer layer noodle strips. preferable. In addition, by blending a larger amount in the outer layer than in the inner layer, it is possible to obtain noodles with a pasta-like surface hardness and good loosening.
タマリンドシードガムは、みずみずしい食感や麺表面のつるみを得るために必要であり、内層麺帯及び外層麺帯の麺主原料粉の重量に対して０．５～１．５重量％添加することが好ましい。 Tamarind seed gum is necessary to obtain a fresh texture and smoothness on the surface of the noodles, and should be added in an amount of 0.5 to 1.5% by weight based on the weight of the main raw material powder for the inner and outer noodle layers. is preferred.
カラギーナンは、スパゲッティーらしい硬さや歯切れを出すために必要であり、食感や内層及び外層麺帯の麺主原料粉の重量に対して０．５～２．０重量％添加することが好ましい。カラギーナンの種類としてはイオタカラギーナンが好ましく、後述する酸浸漬液にカルシウム塩を溶解させることにより、ゲル化させることが好ましい。また、内層よりも外層に多く配合することでパスタらしい表面の硬さやほぐれの良い麺を得ることができる。 Carrageenan is necessary to provide spaghetti-like hardness and crispness, and is preferably added in an amount of 0.5 to 2.0% by weight based on the weight of the main noodle powder for the inner and outer layer noodle strips. As the type of carrageenan, iota carrageenan is preferable, and it is preferable to gel the carrageenan by dissolving a calcium salt in an acid soaking liquid described later. In addition, by blending a larger amount in the outer layer than in the inner layer, it is possible to obtain noodles with a pasta-like surface hardness and good loosening.
２．混捏工程
麺原料粉に練り水を加えて混捏することにより、外層、内層の各層の麺生地（ドウ）を作製する。麺生地の作製方法としては、密度感を出し、食感の劣化を抑制する上で、真空ミキサーを用いて原料が均一に混ざるように混捏する。真空ミキサーの真空度としては－４００ｍｍＨｇ以下の減圧下で行うことが好ましい。
2. Kneading step Kneading water is added to the raw noodle powder and kneaded to prepare the outer and inner layers of the noodle dough. As a method for producing the noodle dough, a vacuum mixer is used to knead the raw materials so that they are uniformly mixed in order to give a sense of density and prevent deterioration of the texture. The degree of vacuum of the vacuum mixer is preferably reduced to -400 mmHg or less.
３．三層麺帯作製工程
次いで作製したドウから各層麺帯を作製する。
3. 3-layer noodle strip making process Next, each layer noodle strip is made from the dough thus produced.
本発明に係る内層麺帯については、減圧下でエクストルーダーによりドウを押出して押出麺帯を作製する。押出麺帯とすることで麺帯が緻密な構造となり、好ましい減圧範囲は－４００ｍｍＨｇ以下である。 For the inner layer noodle strip according to the present invention, the dough is extruded by an extruder under reduced pressure to produce an extruded noodle strip. The extruded noodle sheet has a dense structure, and the preferred pressure reduction range is -400 mmHg or less.
また、本発明に係る外層麺帯については、ドウをロールにより粗麺帯とした後、さらに複合することにより成形した複合麺帯を使用する。外層麺帯と内層麺帯に密度差を設けることで、スパゲッティー様の中芯感のあるアルデンテ様の食感となる。 As for the outer layer noodle strip according to the present invention, a composite noodle strip formed by rolling the dough into a coarse noodle strip and then combining the dough is used. By providing a density difference between the outer layer noodle strip and the inner layer noodle strip, it becomes an al dente-like texture with a spaghetti-like core feeling.
次いで、作製した外層麺帯と内層麺帯から三層麺帯を作製する。三層麺帯の作製方法は、特に限定はないが、二枚の外層麺帯の間に内層麺帯を挟んでロールにより圧延し、三層麺帯とする方法や、外層麺帯一枚と内層麺帯をロールにより圧延し、圧着した後、さらに外層麺帯一枚を加えてロールにより圧着し、三層麺帯とする方法が挙げられる。 Next, a three-layer noodle strip is produced from the produced outer-layer noodle strip and inner-layer noodle strip. The method for producing the three-layer noodle strip is not particularly limited, but may be a method of sandwiching the inner-layer noodle strip between two outer-layer noodle strips and rolling with a roll to form a three-layer noodle strip, or a method of forming one outer-layer noodle strip and After the inner layer noodle strip is rolled and crimped by rolls, an outer layer noodle strip is further added and crimped by rolls to form a three-layer noodle strip.
このとき、内層麺帯の割合が多すぎると冷蔵保存時に麺の老化が進行しやすくなり、内層麺帯の割合が少なすぎると、冷蔵保存時の老化の進行は抑制されるが食感がスパゲッティー様の食感が得られにくい。したがって、好ましい外層麺帯と内層麺帯の厚みの比は、外層：内層：外層が１：２：１～１：３．５：１の範囲が好ましい。 At this time, if the ratio of the inner layer noodle strip is too high, aging of the noodles during refrigeration tends to progress, and if the ratio of the inner layer noodle strip is too low, the progression of aging during refrigeration is suppressed, but the texture is spaghetti. It is difficult to obtain a similar texture. Therefore, the thickness ratio of the outer layer noodle strip and the inner layer noodle strip is preferably in the range of 1:2:1 to 1:3.5:1 (outer layer:inner layer:outer layer).
４．麺線作製工程
次いで作製した三層麺帯から麺線を作製する。麺線の作製方法としては、三層麺帯をロールにより数回に分けて徐々に求める麺帯厚に圧延した後、切刃ロールと呼ばれるロールにより麺帯を切り出すことにより麺線を作製する。作製した麺線は所定の長さにカットする。
4. Noodle String Production Step Next, noodle strings are produced from the produced three-layered noodle strip. As a method for producing the noodle strips, the three-layered noodle strip is rolled several times with rolls to gradually obtain the desired noodle strip thickness, and then the noodle strips are cut out with a roll called a cutting blade roll to produce the noodle strips. The produced noodle strings are cut into a predetermined length.
５．茹で工程
カットした麺線を容易に喫食できるように茹で調理により麺線を予め調理する。茹で調理としては、茹で湯の温度が９０℃以上なるように調整された茹で槽に麺線を６０秒～３００秒程度浸漬させることで調理する方法が挙げられる。このとき、茹で調理は他の工程よりも水分量を調整しやすく、茹で工程において、冷蔵スパゲティ―様食品の水分が６８～７２重量％となるように茹で時間を調整することが好ましい。
5. Boiling step The noodle strings are pre-cooked by boiling so that the cut noodle strings can be easily eaten. As boiling cooking, there is a method of cooking by immersing the noodle strings for about 60 to 300 seconds in a boiling tank adjusted so that the temperature of the boiling water is 90° C. or higher. At this time, boiling is easier to adjust the water content than other processes, and it is preferable to adjust the boiling time in the boiling process so that the water content of the chilled spaghetti-like food is 68 to 72% by weight.
６．水冷工程
次いで、調理した麺線を水冷する。水冷することにより、表面のぬめりをとり、麺線を冷却し、引き締める。水冷する方法としては、４～２０℃程度の水槽に調理した麺線を浸漬させる方法が挙げられる。このとき、水槽を複数槽用意し、段階的に麺線を水洗冷却することができる。また、水槽中にエアを噴出させることにより、麺線を動かしながら水洗、冷却できる。
6. Water cooling step Next, the cooked noodle strings are water cooled. By cooling with water, the surface sliminess is removed, and the noodle strings are cooled and tightened. As a water-cooling method, there is a method of immersing the cooked noodle strings in a water tank of about 4 to 20°C. At this time, a plurality of water tanks can be prepared to wash and cool the noodle strings in stages. In addition, by jetting air into the water tank, the noodle strings can be washed and cooled while being moved.
７．酸浸漬工程
次いで、水冷した麺線を酸浸漬する。酸浸漬することにより、冷蔵保存中の微生物腐敗を抑制することができる。酸浸漬に用いる酸としては、乳酸、クエン酸、リンゴ酸、アジピン酸、リン酸、ピロリン酸などの酸を用いることができる。酸浸漬によって、ｐＨを４．０～５．５程度に調整する。この時、酸浸漬に用いる酸浸漬液中に塩化カルシウムや乳酸カルシウムなどのカルシウム塩を添加することが好ましい。カルシウム塩を添加することにより、カルシウム塩基がカラギーナンと反応してゲル化が起き、ほぐれや食感が改善する。カルシウム塩との反応は、通常茹で工程中に行うことが多いが、茹で湯中にカルシウム塩を添加すると逆に食感が柔らかくなるため好ましくなく、酸浸漬液中に添加し、反応させることが好ましい。
7. Acid immersion step Next, the water-cooled noodle strings are immersed in acid. Microbial putrefaction during refrigerated storage can be suppressed by acid immersion. Acids used for acid immersion include acids such as lactic acid, citric acid, malic acid, adipic acid, phosphoric acid, and pyrophosphoric acid. The pH is adjusted to about 4.0-5.5 by acid immersion. At this time, it is preferable to add a calcium salt such as calcium chloride or calcium lactate to the acid dipping liquid used for the acid dipping. By adding a calcium salt, the calcium base reacts with the carrageenan to cause gelation, improving loosening and texture. The reaction with the calcium salt is usually carried out during the boiling process, but adding the calcium salt to the boiling water will conversely soften the texture, which is not preferable. preferable.
８．包装工程
次いで、酸浸漬した麺線を所定重量ずつ、ポリエチレンやポリプロピレン等から成る包装フィルムに密封包装する。密封することで、後述する加熱殺菌工程で殺菌した後、外部からの新たな菌の付着を防止することができる。また、このとき、麺線の結着防止のため、ほぐれ剤を添加することができる。ほぐれ剤としては、各種使用できるが、大豆由来の水溶性ヘミセルロースやアラビアガム、キサンタンガムなどの水溶液がほぐれ効果が高く、また、風味の面でも好ましい。ほぐれ剤の添加量としては、１～５重量％の水溶液を包装する麺線の重量に対して５～１５重量％添加することが好ましい。
8. Packaging Step Next, each predetermined weight of the acid-immersed noodle strings is hermetically packaged in a packaging film made of polyethylene, polypropylene, or the like. By sealing, after sterilization in the heat sterilization step described later, it is possible to prevent new bacteria from adhering from the outside. At this time, a loosening agent can be added to prevent sticking of the noodle strings. Various types of loosening agents can be used, but aqueous solutions of soybean-derived water-soluble hemicellulose, gum arabic, xanthan gum, and the like have a high loosening effect and are preferable in terms of flavor. The amount of the loosening agent to be added is preferably 5 to 15% by weight based on the weight of the noodle strings to be packed in an aqueous solution of 1 to 5% by weight.
８．加熱殺菌工程
次いで包装工程で包装フィルムに密封した包装麺を６０～１００℃の温度で加熱殺菌する。加熱殺菌の方法としては、例えば、６０～１００℃となるように飽和水蒸気で調整した加熱殺菌庫に１０～５０分間加熱殺菌する。
8. Heat sterilization step Next, in the packaging step, the packaged noodles sealed in the packaging film are heat sterilized at a temperature of 60 to 100°C. As a method of heat sterilization, for example, heat sterilization is performed for 10 to 50 minutes in a heat sterilization chamber adjusted with saturated steam so that the temperature is 60 to 100°C.
９．冷却工程
次いで加熱殺菌工程で殺菌した包装麺を冷却する。冷却方法は、特に限定はなく、冷水をシャワーして冷却する方法や自然放置、送風や冷風を当てて冷却する方法などにより冷却した後、１０℃以下の低温庫に入れて麺線を冷却し、冷蔵スパゲティ様食品とする。
9. After the cooling step , the sterilized packaged noodles are cooled in the heat sterilization step. The cooling method is not particularly limited, and after cooling by a method of cooling by showering with cold water, letting it stand naturally, cooling by blowing or blowing cold air, etc., it is placed in a low temperature storage of 10 ° C or less to cool the noodle strings. , as a refrigerated spaghetti-like food.
１１．その他
冷却した冷蔵スパゲッティー様食品は、包装した液体ソースや具材を添付してさらに容器や袋に包装して最終製品とすることができる。なお、本発明に係る液体ソースをかけてそのまま食べる冷蔵スパゲティ様食品は、水分含量が６８～７２重量％であることが好ましい。水分含量は、非常に重要で６８重量％未満となると冷蔵保存時の老化が進みやすく、７２重量％よりも高くなると食感が柔らかくなる。より好ましくは６９～７１重量％の範囲である。また、水分量の調整方法としては、麺に加える水の量、茹で調理時間、水冷、酸浸漬、ほぐれ剤の添加などが挙げられるが、上述したように茹で時間を調整することで水分量を調整することが好ましい。
11. Other chilled refrigerated spaghetti-like foods can be made into final products by attaching packaged liquid sauces and ingredients and further packaging them in containers or bags. The chilled spaghetti-like food to be eaten as it is with the liquid sauce according to the present invention preferably has a water content of 68 to 72% by weight. The moisture content is very important. If it is less than 68% by weight, aging during refrigeration storage tends to proceed, and if it is higher than 72% by weight, the texture becomes soft. More preferably, it is in the range of 69-71% by weight. In addition, as a method for adjusting the water content, the amount of water added to the noodles, the boiling cooking time, water cooling, acid immersion, addition of a loosening agent, etc. can be mentioned. Adjusting is preferred.
以下に実施例を挙げて本実施形態をさらに詳細に説明する。 EXAMPLES The present embodiment will be described in more detail below with reference to examples.
＜実験１＞麺配合の検討
（試験例１）
強力粉３８０ｇ、ヒドロキシプロピル化リン酸架橋タピオカ澱粉５００ｇ、グルテン１２０ｇからなる麺主原料粉１ｋｇに、卵白粉２０ｇを加えた粉体原料に、食塩２５ｇ、トレハロース１０ｇ、クチナシ色素０．８ｇを水４２０ｇに溶解した練り水を加え、真空ミキサーにて常圧で４分間ミキシングした後、－６００ｍｍＨｇの減圧下で８分間ミキシングし、麺生地（ドウ）を作製した。
<Experiment 1> Consideration of noodle composition (Test Example 1)
25 g of salt, 10 g of trehalose, and 0.8 g of gardenia pigment are added to 420 g of water to 1 kg of main raw material flour for noodles consisting of 380 g of strong flour, 500 g of hydroxypropylated phosphate-crosslinked tapioca starch, and 120 g of gluten, to which 20 g of egg white powder is added. The dissolved kneading water was added, and the mixture was mixed in a vacuum mixer at normal pressure for 4 minutes, and then mixed under a reduced pressure of -600 mmHg for 8 minutes to prepare a noodle dough.
作製したドウを複合して１２ｍｍの麺帯を作製し、ロール圧延にて１．５ｍｍまで麺帯を圧延した後、２０番角のロール切刃にて麺帯を切断し、麺線とした後、約３０ｃｍとなるように麺線をカットした。 The prepared dough is combined to produce a 12 mm noodle strip, which is rolled to 1.5 mm by roll rolling, and then cut with a No. 20 square roll cutting blade to form noodle strips. , The noodle strings were cut to be about 30 cm.
切断した麺線を沸騰水で３分間茹で調理し、１０℃の冷水に３０秒漬けて水洗を２回行い、十分に麺を冷却した後、乳酸１．７重量％の酸浸漬液に６０秒浸漬し、麺１５０ｇをポリエチレン製の袋に入れ、大豆由来の水溶性ヘミセルロース５重量％、キサンタンガム０．２５重量％水溶液からなるほぐれ剤を９ｇ充填し、シールし密閉した。 The cut noodle strings are boiled in boiling water for 3 minutes, immersed in cold water at 10°C for 30 seconds, washed twice, cooled sufficiently, and then immersed in an acid soaking solution containing 1.7% by weight of lactic acid for 60 seconds. After soaking, 150 g of the noodles were placed in a polyethylene bag, filled with 9 g of a loosening agent consisting of an aqueous solution of 5% by weight of soybean-derived water-soluble hemicellulose and 0.25% by weight of xanthan gum, and sealed.
密閉包装した麺線を蒸気で８５℃に調整した加熱殺菌庫で２５分間加熱殺菌した後、送風冷却をして粗熱を取り、１０℃以下の冷蔵庫に一晩保存して、冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。 The hermetically sealed noodle strings are heat sterilized for 25 minutes in a heat sterilization chamber adjusted to 85°C with steam, then cooled by blowing air to remove rough heat, stored overnight in a refrigerator at 10°C or less, and refrigerated spaghetti-like food. A sample was made. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例２）
麺主原料粉の配合を強力小麦粉１３０ｇヒドロキシプロピル化リン酸架橋タピオカ澱粉７００ｇ、グルテン１７０ｇとする以外は、試験例１の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test example 2)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 1, except that 130 g of strong wheat flour, 700 g of hydroxypropylated phosphate-crosslinked tapioca starch, and 170 g of gluten were used as the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例３）
麺主原料粉の配合を強力小麦粉６３０ｇヒドロキシプロピル化リン酸架橋タピオカ澱粉３００ｇ、グルテン７０ｇとする以外は、試験例１の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test example 3)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 1, except that 630 g of strong wheat flour, 300 g of hydroxypropylated phosphate-crosslinked tapioca starch, and 70 g of gluten were used as the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例４）
麺主原料粉１Ｋｇに対して、アルギン酸プロピレングリコールエステル５ｇを粉体原料として添加する以外は試験例１の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test example 4)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 1, except that 5 g of propylene glycol alginate was added as a powder material to 1 kg of the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例５）
麺主原料粉１Ｋｇに対して、アルギン酸プロピレングリコールエステルを１０ｇ添加する以外は試験例４の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 5)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 4 except that 10 g of propylene glycol alginate was added to 1 kg of the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例６）
麺主原料粉１Ｋｇに対して、アルギン酸プロピレングリコールエステルを１５ｇ添加する以外は試験例４の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test example 6)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 4, except that 15 g of propylene glycol alginate was added to 1 kg of the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例７）
麺主原料粉１Ｋｇに対して、アルギン酸プロピレングリコールエステルを２０ｇ添加する以外は試験例４の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 7)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 4, except that 20 g of propylene glycol alginate was added to 1 kg of the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例８）
麺主原料粉１Ｋｇに対して、タマリンドシードガム５ｇを粉体原料として添加する以外は試験例６の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 8)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 6, except that 5 g of tamarind seed gum was added as a powder material to 1 kg of the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例９）
麺主原料粉１Ｋｇに対して、タマリンドシードガムを１０ｇ添加する以外は試験例８の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 9)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 8, except that 10 g of tamarind seed gum was added to 1 kg of the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例１０）
麺主原料粉１Ｋｇに対して、タマリンドシードガムを１５ｇ添加する以外は試験例８の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 10)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 8, except that 15 g of tamarind seed gum was added to 1 kg of the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例１１）
麺主原料粉１Ｋｇに対して、イオタカラギーナン１０ｇを粉体原料として添加し、茹で湯に塩化カルシウムを０．１重量％添加する以外は試験例９の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 11)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 9 except that 10 g of iota carrageenan was added as a powder material to 1 kg of the main noodle powder, and 0.1% by weight of calcium chloride was added to the boiling water. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例１２）
麺主原料粉１Ｋｇに対して、イオタカラギーナン１０ｇを粉体原料として添加し、酸浸漬液に塩化カルシウムを０．１重量％添加する以外は試験例９の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 12)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 9 except that 10 g of iota carrageenan was added as a powder raw material to 1 kg of the main noodle raw material powder, and 0.1% by weight of calcium chloride was added to the acid soaking solution. . Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例１３）
麺主原料粉１Ｋｇに対して、イオタカラギーナンを５ｇ添加する以外は試験例１２の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 13)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 12 except that 5 g of iota carrageenan was added to 1 kg of the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例１４）
麺主原料粉１Ｋｇに対して、イオタカラギーナンを１５ｇ添加する以外は試験例１２の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 14)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 12 except that 15 g of iota carrageenan was added to 1 kg of the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例１５）
麺主原料粉１Ｋｇに対して、イオタカラギーナンを２０ｇ添加する以外は試験例１２の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 15)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 12, except that 20 g of iota carrageenan was added to 1 kg of the main noodle powder. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
作製した冷蔵スパゲティ様食品サンプル及び冷蔵保存した冷蔵スパゲティ様食品に、市販の冷製パスタソース（トマトソース）を５０ｇ加え、よくほぐした後喫食し、ほぐれ、風味、食感（表面のつるみ、麺のみずみずしさ、歯切れの良さ、中芯感（アルデンテ様食感））、老化感について確認した。評価は、トレーニングを積んだベテランのパネラー５人によって行い、５人のパネラーの総意によるオープンパネル形式で評価を行った。それぞれの評価は５段階で行い、評価５が非常に良好、評価４が良好、評価３が製品レベルとして可、評価２が劣る、評価１が非常に劣るとした。評価結果を下記表１に示す。 Add 50 g of commercially available cold pasta sauce (tomato sauce) to the prepared refrigerated spaghetti-like food sample and refrigerated refrigerated spaghetti-like food, loosen it well, and then eat it. Freshness, crispness, core feeling (al dente-like texture), and aged feeling were checked. The evaluation was performed by five trained veteran panelists, and the evaluation was performed in an open panel format based on the consensus of the five panelists. Each evaluation was performed on a five-grade scale, with evaluation 5 being very good, evaluation 4 being good, evaluation 3 being acceptable as a product level, evaluation 2 being poor, and evaluation 1 being very poor. The evaluation results are shown in Table 1 below.
試験例１～３で示すようにヒドロキシプロピル化リン酸架橋タピオカ澱粉の添加量が多いほど、冷蔵保存時の老化感が抑えられるが、小麦の風味が少なくなり、食感が柔らかくなり、ほぐれが悪化する。逆にヒドロキシプロピル化リン酸架橋タピオカ澱粉の量が少ないと小麦の風味がよく、食感も硬くなるが、冷蔵保存時の老化が抑えられにくくなる。よって好ましいヒドロキシプロピル化リン酸架橋澱粉の添加量としては、麺主原料粉の重量に対して３０～７０重量％である。 As shown in Test Examples 1 to 3, the larger the amount of hydroxypropylated phosphate-crosslinked tapioca starch added, the more the feeling of aging during refrigerated storage is suppressed, but the wheat flavor is reduced, the texture is softer, and the texture is less loosened. Getting worse. Conversely, if the amount of hydroxypropylated phosphate-crosslinked tapioca starch is small, the wheat will have a good flavor and the texture will be hard, but it will be difficult to suppress aging during cold storage. Therefore, the preferred amount of hydroxypropylated phosphate-crosslinked starch to be added is 30 to 70% by weight based on the weight of the main noodle powder.
試験例４～７で示すように、アルギン酸プロピレングリコールエステル（ＰＧＡ）を添加することにより、麺の歯切れや硬さが改善され、ほぐれも改善する。しかしながら、添加量が少なすぎると食感改善効果が認められず、逆に添加量が多くなりすぎると麺の硬くなり、歯切れが悪くなる。よって好ましいアルギン酸プロピレングリコールエステルの添加量としては麺主原料粉の重量に対して１．０～２．０重量％の範囲である。 As shown in Test Examples 4 to 7, the addition of propylene glycol alginate (PGA) improves the crispness and hardness of the noodles, as well as the loosening of the noodles. However, if the amount added is too small, the effect of improving the texture is not observed, and if the amount added is too large, the noodles become hard and crispy. Therefore, the preferred amount of propylene glycol alginate to be added is in the range of 1.0 to 2.0% by weight based on the weight of the main noodle powder.
試験例８～１０で示すように、タマリンドシードガムを添加することにより、加熱殺菌した麺の表面のつるみのなさやみずみずしさのなさを改善することができる。ただし、添加量が増えるとつるみではなくぬめりが出て好ましくない。よって好ましいタマリンドシードガムの添加量は麺主原料粉の重量に対して１．０～２．０重量％の範囲である。 As shown in Test Examples 8 to 10, the addition of tamarind seed gum can improve the lack of smoothness and lack of freshness on the surface of heat-sterilized noodles. However, if the amount added is too large, it is not preferable because it results in sliminess instead of smoothness. Therefore, the preferred amount of tamarind seed gum to be added is in the range of 1.0 to 2.0% by weight based on the weight of the main noodle powder.
試験例１１～１４で示すように、カラギーナンを添加することにより、アルギン酸プロピレングリコールエステルだけでは足りない、ほぐれや食感の歯切れの良さや硬さを改善することができる。ただし、試験例１１で示すように茹で湯に塩化カルシウムを使用すると、麺の表面が溶け、柔らかくなるため、塩化カルシウムは試験例１２～１４で示すように酸浸漬液に添加してカラギーナンのゲル化を進めることが好ましい。また、カラギーナンを添加しすぎると麺が硬くなりすぎ、歯切れも悪くなる。よって好ましいカラギーナンの添加量としては麺主原料粉の重量に対して０．５～２．０重量％の範囲である。 As shown in Test Examples 11 to 14, the addition of carrageenan can improve loosening, crisp texture and hardness, which are not sufficient with propylene glycol alginate alone. However, when calcium chloride is used in boiling water as shown in Test Example 11, the surface of the noodles melts and becomes soft. It is preferable to proceed with On the other hand, if too much carrageenan is added, the noodles become too hard and less crisp. Therefore, the preferred amount of carrageenan to be added is in the range of 0.5 to 2.0% by weight based on the weight of the main noodle powder.
実験１では、老化が抑えられ、ほぐれがよく、スパゲッティーらしい硬さや歯切れの良さがあり、表面のつるみや麺のみずみずしさがあるスパゲッティー様食品が得られたが、食感が単調であり、アルデンテ様の中芯感のある食感は得られなかった。 In Experiment 1, a spaghetti-like food was obtained that was less aging, loosened well, had spaghetti-like hardness and crispness, had a smooth surface and freshness of the noodles, but had a monotonous texture and was not al dente. A texture with a similar core feeling was not obtained.
＜実験２＞アルデンテ様の食感の検討
（試験例１６）
試験例１２の配合で試験例１２と同様に麺生地（ドウ）を作製した後、エクストルーダーを用いて、－６８０ｍｍＨｇの減圧下で押出し、厚さ１２ｍｍの押出麺帯を作製する以外は、麺帯作製以降の操作は試験例１２の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
<Experiment 2> Examination of al dente-like texture (Test Example 16)
After preparing noodle dough in the same manner as in Test Example 12 with the formulation of Test Example 12, the noodles were extruded under a reduced pressure of -680 mmHg using an extruder to prepare an extruded noodle band with a thickness of 12 mm. As for the operation after the production of the band, a refrigerated spaghetti-like food sample was produced according to the method of Test Example 12. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
強力粉３８０ｇ、ヒドロキシプロピル化リン酸架橋タピオカ澱粉５００ｇ、グルテン１２０ｇからなる麺主原料粉１ｋｇに、アルギン酸プロピレングリコールエステルを１５ｇ、タマリンドシードガムを１０ｇ、イオタカラギーナンを１５ｇ、卵白粉２０ｇを加えた粉体原料に、食塩２５ｇ、トレハロース１０ｇ、クチナシ色素０．８ｇを水４２０ｇに溶解した練り水を加え、真空ミキサーにて常圧で４分間ミキシングした後、－６８０ｍｍＨｇの減圧下で８分間ミキシングし、麺生地（ドウ）を作製した。作製したドウを複合して１２ｍｍの麺帯を作製し、圧延ロールにて６ｍｍとし、２枚に切断して外層麺帯とした。 A powder obtained by adding 15 g of propylene glycol alginate, 10 g of tamarind seed gum, 15 g of iota carrageenan, and 20 g of egg white powder to 1 kg of main raw material flour for noodles consisting of 380 g of hard flour, 500 g of hydroxypropylated phosphate-crosslinked tapioca starch, and 120 g of gluten. Kneading water prepared by dissolving 25 g of salt, 10 g of trehalose, and 0.8 g of gardenia pigment in 420 g of water was added to the raw materials, and after mixing with a vacuum mixer at normal pressure for 4 minutes, the noodles were mixed under reduced pressure of -680 mmHg for 8 minutes. A dough was made. The produced dough was combined to produce a 12 mm noodle strip, rolled to 6 mm, and cut into two pieces to form an outer layer noodle strip.
次いで、強力粉３８０ｇ、ヒドロキシプロピル化リン酸架橋タピオカ澱粉５００ｇ、グルテン１２０ｇからなる麺主原料粉１ｋｇに、アルギン酸プロピレングリコールエステルを１０ｇ、タマリンドシードガムを１０ｇ、イオタカラギーナンを１０ｇ、卵白粉２０ｇを加えた粉体原料に、食塩２５ｇ、トレハロース１０ｇ、クチナシ色素０．８ｇを水４２０ｇに溶解した練り水を加え、真空ミキサーにて常圧で４分間ミキシングした後、－６００ｍｍＨｇの減圧下で８分間ミキシングし、麺生地（ドウ）を作製した。作製したドウをエクストルーダーを用いて、－６８０ｍｍＨｇの減圧下で押出し、厚さ１２ｍｍの押出麺帯を作製し内層麺帯とした。
Next, 10 g of propylene glycol alginate, 10 g of tamarind seed gum, 10 g of iota carrageenan, and 20 g of egg white powder were added to 1 kg of the main raw material flour for noodles consisting of 380 g of strong flour, 500 g of hydroxypropylated phosphate-crosslinked tapioca starch, and 120 g of gluten. Kneading water prepared by dissolving 25 g of salt, 10 g of trehalose, and 0.8 g of gardenia pigment in 420 g of water was added to the powder raw material, and the mixture was mixed at normal pressure for 4 minutes in a vacuum mixer, and then mixed under reduced pressure of -600 mmHg for 8 minutes. , noodle dough (dough) was produced. Using an extruder, the produced dough was extruded under a reduced pressure of -680 mmHg to produce an extruded noodle strip with a thickness of 12 mm, which was used as an inner layer noodle strip.
作製した外層麺帯２枚の間に内層麺帯を挟んで圧延ロールにて圧着させ三層麺帯を作製した（内外層比１：２：１）。麺帯作製以降の操作については、試験例１２の方法に従って冷蔵スパゲティ様食品サンプルを作製した。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。 The inner layer noodle strip was sandwiched between the prepared outer layer noodle strips and pressed with a rolling roll to produce a three-layer noodle strip (inner/outer layer ratio 1:2:1). As for the operations after the preparation of the noodle strip, a refrigerated spaghetti-like food sample was prepared according to the method of Test Example 12. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例１８）
外層麺帯の厚みを４．８ｍｍとする以外は、実施例１７の方法に従って冷蔵スパゲティ様食品サンプルを作製した（内外層比１：２．５：１）。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 18)
A refrigerated spaghetti-like food sample was prepared according to the method of Example 17, except that the thickness of the outer layer noodle strip was 4.8 mm (ratio of inner and outer layers: 1:2.5:1). Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例１９）
外層麺帯の厚みを４ｍｍとする以外は、実施例１７の方法に従って冷蔵スパゲティ様食品サンプルを作製した（内外層比１：３：１）（水分含量７０重量％）。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 19)
A refrigerated spaghetti-like food sample was prepared according to the method of Example 17 (ratio of inner and outer layers: 1:3:1) (water content: 70% by weight), except that the thickness of the outer layer noodle strip was 4 mm. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例２０）
外層麺帯の厚みを３．４ｍｍとする以外は、実施例１７の方法に従って冷蔵スパゲティ様食品サンプルを作製した（内外層比１：３．５：１）。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 20)
A refrigerated spaghetti-like food sample was prepared according to the method of Example 17, except that the thickness of the outer layer noodle strip was 3.4 mm (ratio of inner and outer layers: 1:3.5:1). Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例２１）
外層麺帯の厚みを３ｍｍとする以外は、実施例１７の方法に従って冷蔵スパゲティ様食品サンプルを作製した（内外層比１：４：１）。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 21)
A refrigerated spaghetti-like food sample was prepared according to the method of Example 17, except that the thickness of the outer layer noodle strip was 3 mm (ratio of inner and outer layers: 1:4:1). Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
実験２について実験１同様に評価を行った。評価結果について表２に示す。 Experiment 2 was evaluated in the same manner as Experiment 1. Table 2 shows the evaluation results.
試験例１６で示すようにエクストルーダーで押出された押出麺帯を使用することで、中芯感のある冷蔵スパゲッティー様食品を得ることができたが、冷蔵保存すると麺表面が堅脆くなり、老化感が著しかった。 By using extruded noodle strips extruded by an extruder as shown in Test Example 16, it was possible to obtain a refrigerated spaghetti-like food with a feeling of core. The feeling was remarkable.
試験例１７～２１で示すように三層構造とし、内層をエクストルーダーで押出した押出麺帯とすることで中芯感を改善できるが、内層の割合が少ないと冷蔵保存時に老化感はないものの中芯感が弱く、逆に内層の割合が多いと中芯感はあるものの冷蔵保存時の老化感が強く出るため、好ましい内外層の割合としては、１：２：１～１：３．５：１である。 As shown in Test Examples 17 to 21, a three-layer structure and an extruded noodle band formed by extruding the inner layer with an extruder can improve the feeling of the core, but if the ratio of the inner layer is small, the feeling of aging does not occur during refrigerated storage. If the core feeling is weak and the ratio of the inner layer is large, the feeling of aging will be strong even if the core feeling is present, but the ratio of the inner and outer layers is preferably 1:2:1 to 1:3.5. :1.
＜実験３＞水分量の調整
（試験例２２）
茹で時間を２分３５秒とする以外は、試験例１９の方法に従って冷蔵スパゲティ様食品サンプルを作製した（水分含量６８重量％）。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
<Experiment 3> Adjustment of water content (Test Example 22)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 19 (water content: 68% by weight), except that the boiling time was 2 minutes and 35 seconds. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例２３）
茹で時間を２分４５秒とする以外は、試験例１９の方法に従って冷蔵スパゲティ様食品サンプルを作製した（水分含量６９重量％）。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 23)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 19 (water content: 69% by weight), except that the boiling time was 2 minutes and 45 seconds. Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例２４）
茹で時間を３分１５秒とする以外は、試験例１９の方法に従って冷蔵スパゲティ様食品サンプルを作製した（水分含量７１重量％）。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 24)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 19, except that the boiling time was 3 minutes and 15 seconds (water content: 71% by weight). Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
（試験例２５）
茹で時間を３分３０秒とする以外は、試験例１９の方法に従って冷蔵スパゲティ様食品サンプルを作製した（水分含量７２重量％）。さらに老化感の評価として冷蔵スパゲティ様食品サンプルを１０℃以下の冷蔵庫で４日間保存した。
(Test Example 25)
A refrigerated spaghetti-like food sample was prepared according to the method of Test Example 19, except that the boiling time was 3 minutes and 30 seconds (water content: 72% by weight). Furthermore, as an evaluation of aging sensation, the refrigerated spaghetti-like food sample was stored in a refrigerator at 10°C or less for 4 days.
実験３について実験１同様に評価を行った。評価結果について表３に示す。 Experiment 3 was evaluated in the same manner as Experiment 1. Table 3 shows the evaluation results.
本発明においては、加熱殺菌を行うため、茹で時間に関わらず、糊化については十分進むため、冷蔵スパゲティ様食品サンプルの水分量により食感や老化感の違いを検証した。実験３で示すように、水分量が多いほど食感は柔らかく、中芯感が弱くなり、水分量が少ないほど、麺の硬さや中芯感があるものの保存中に老化しやすくなった。よって、冷蔵スパゲティ様食品の好ましい水分量としては６８～７２重量％である。 In the present invention, since heat sterilization is performed, the gelatinization progresses sufficiently regardless of the boiling time. As shown in Experiment 3, the higher the water content, the softer the texture and the weaker the core feeling, and the lower the water content, the more likely the noodles were to age during storage, although the noodles had firmness and core feeling. Therefore, the preferred water content of the chilled spaghetti-like food is 68-72% by weight.
Claims (4)
前記三層麺帯作製工程で作製した前記三層麺帯を圧延し、切り出して麺線を作製する麺線作製工程と、
前記麺線作製工程で作製した前記麺線を茹で調理する茹で工程と、
前記茹で工程で調理した前記麺線を水冷する水冷工程と、
前記水冷工程により水冷した前記麺線を酸浸漬液に浸漬する酸浸漬工程と、
前記酸浸漬工程で酸浸漬された前記麺線を包装する包装工程と、
前記包装工程で包装された前記麺線を加熱殺菌する加熱殺菌工程と、
前記加熱殺菌工程で殺菌された前記麺線を冷却する冷却工程と、を含む液体ソースをかけてそのまま食べる冷蔵スパゲティ様食品の製造方法であって、
前記外層麺帯は、
麺原料粉と、練り水と、を真空ミキサーで混捏したドウをロールにより成形した麺帯であり、
前記内層麺帯は、
麺原料粉と、練り水と、を真空ミキサーで混捏したドウをエクストルーダーにより減圧下で押出した押出麺帯であり、
前記外層麺帯及び内層麺帯は、ヒドロキシプロピル化リン酸架橋澱粉と、アルギン酸プロピレングリコールエステルと、カラギーナンと、及びタマリンドシードガムと、を含むことを特徴とする液体ソースをかけてそのまま食べる冷蔵スパゲティ様食品の製造方法。 a three-layer noodle strip manufacturing step of laminating the inner layer noodle strip between two outer layer noodle strips to produce a three-layer noodle strip;
a noodle strip producing step of rolling the three-layer noodle strip produced in the three-layer noodle strip-producing step and cutting out to produce noodle strips;
a boiling step of boiling and cooking the noodle strings produced in the noodle string producing step;
a water-cooling step of water-cooling the noodle strings cooked in the boiling step;
an acid immersion step of immersing the noodle strings water-cooled in the water-cooling step in an acid immersion liquid;
a packaging step of packaging the noodle strings that have been acid-immersed in the acid-immersing step;
a heat sterilization step of heat sterilizing the noodle strings packaged in the packaging step;
and a cooling step of cooling the noodle strings sterilized in the heat sterilization step.
The outer layer noodle strip is
A noodle band formed by rolling a dough obtained by kneading noodle raw material flour and kneading water with a vacuum mixer,
The inner layer noodle strip is
An extruded noodle band obtained by kneading noodle raw material powder and kneading water with a vacuum mixer and extruding the dough under reduced pressure with an extruder,
Refrigerated spaghetti to be eaten with a liquid sauce, wherein the outer layer noodle strip and the inner layer noodle strip contain hydroxypropylated phosphate cross-linked starch, propylene glycol alginate, carrageenan, and tamarind seed gum. A method for producing a variety of foods.
前記アルギン酸プロピレングリコールエステルが前記内層麺帯及び前記外層麺帯の主原料粉の重量に対して１．０～２．０重量％含み、
前記カラギーナンが前記内層麺帯及び前記外層麺帯の主原料粉の重量に対して０．５～２．０重量％含み、
前記タマリンドシードガムが前記内層麺帯及び前記外層麺帯の主原料粉の重量に対して０．５～１．５重量％含むことを特徴とする請求項１記載の液体ソースをかけてそのまま食べる冷蔵スパゲティ様食品の製造方法。 30 to 70% by weight of the hydroxypropylated phosphate cross-linked starch in the main raw material powder of the inner layer noodle strip and the outer layer noodle strip,
The propylene glycol alginate is contained in an amount of 1.0 to 2.0% by weight based on the weight of the main raw material powder of the inner layer noodle strip and the outer layer noodle strip,
The carrageenan contains 0.5 to 2.0% by weight based on the weight of the main raw material powder of the inner layer noodle strip and the outer layer noodle strip,
2. The liquid sauce according to claim 1, wherein the tamarind seed gum is contained in an amount of 0.5 to 1.5% by weight based on the weight of the main raw material powder of the inner layer noodle strip and the outer layer noodle strip. A method for producing a refrigerated spaghetti-like food product.
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| JP2000083610A (en) | 1998-09-11 | 2000-03-28 | Nisshin Flour Milling Co Ltd | Production of noodle |
| JP2002176941A (en) | 2000-10-05 | 2002-06-25 | Sanei Gen Ffi Inc | Grain flour processed food |
| JP2006158342A (en) | 2004-12-10 | 2006-06-22 | Nissin Food Prod Co Ltd | Cold noodle with no need of heat cooking and method for producing the same |
| JP2013183688A (en) | 2012-03-07 | 2013-09-19 | Nissin Frozen Foods Co Ltd | Cold noodle with no need of heating and method for producing the same |
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| JP2780900B2 (en) * | 1993-01-14 | 1998-07-30 | 日清食品株式会社 | Method for producing three-layer raw noodles |
| JP3157335B2 (en) * | 1993-03-29 | 2001-04-16 | 日清食品株式会社 | Method for producing three-layer raw noodles |
| US6022575A (en) * | 1997-08-06 | 2000-02-08 | Borden Foods Corporation | Method to prevent starch retrogradation in pasta products |
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| JP2000083610A (en) | 1998-09-11 | 2000-03-28 | Nisshin Flour Milling Co Ltd | Production of noodle |
| JP2002176941A (en) | 2000-10-05 | 2002-06-25 | Sanei Gen Ffi Inc | Grain flour processed food |
| JP2006158342A (en) | 2004-12-10 | 2006-06-22 | Nissin Food Prod Co Ltd | Cold noodle with no need of heat cooking and method for producing the same |
| JP2013183688A (en) | 2012-03-07 | 2013-09-19 | Nissin Frozen Foods Co Ltd | Cold noodle with no need of heating and method for producing the same |
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