JPH1042811A - Production of frozen noodles - Google Patents
Production of frozen noodlesInfo
- Publication number
- JPH1042811A JPH1042811A JP8216128A JP21612896A JPH1042811A JP H1042811 A JPH1042811 A JP H1042811A JP 8216128 A JP8216128 A JP 8216128A JP 21612896 A JP21612896 A JP 21612896A JP H1042811 A JPH1042811 A JP H1042811A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- flour
- frozen
- gluten
- weight
- 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.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
- A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/264—Vegetable proteins
- A21D2/265—Vegetable proteins from cereals, flour, bran
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は麺類、特に冷凍麺類
の製造方法、それにより得られる冷凍麺類、それに用い
る麺類用穀粉組成物に関する。より詳細には、本発明
は、室温下での自然解凍や冷蔵温度での解凍などのよう
な緩慢解凍を行った場合にも、茹伸びが少なくて、滑ら
かさ、弾力性、もちもち性などの特性に優れる、食感の
良好な麺類を得ることのできる冷凍麺類、その製造方法
およびそれに用いる麺類用穀粉組成物に関する。TECHNICAL FIELD The present invention relates to a method for producing noodles, particularly frozen noodles, frozen noodles obtained thereby, and a flour composition for noodles used therefor. More specifically, the present invention has a low boiling point even when performing slow thawing such as natural thawing at room temperature or thawing at refrigeration temperature, and has a low smoothness, elasticity, and stickiness. TECHNICAL FIELD The present invention relates to frozen noodles capable of obtaining noodles having excellent properties and good texture, a method for producing the same, and a flour composition for noodles used therefor.
【０００２】[0002]
【従来の技術】長期にわたって保存が可能であり、しか
も必要なときに解凍するだけで簡単に喫食可能であるこ
とから、近年、茹で処理や蒸し処理などによってα化し
た麺類を凍結した冷凍麺類の需要が延びており、その生
産量がますます増える傾向にある。冷凍麺類の解凍に当
たっては、室温下での自然解凍や冷蔵温度での解凍など
の緩慢解凍を行うと、解凍時に茹伸びが徐々に進行し
て、粘弾性、滑らかさ、もちもち性などの失われた麺類
になるところから、電子レンジ、熱湯、加熱水蒸気など
の加熱手段を用いる急速解凍が一般に広く行われてい
る。2. Description of the Related Art In recent years, frozen noodles obtained by freezing frozen noodles by boiling or steaming can be stored because they can be stored for a long period of time and can be easily eaten simply by thawing when necessary. Demand is growing and its production tends to increase. When thawing frozen noodles, if slow thawing such as natural thawing at room temperature or thawing at refrigerated temperature is performed, the elongation gradually progresses during thawing, and viscoelasticity, smoothness, stickiness, etc. are lost. From the place where the noodles are made, rapid thawing using a heating means such as a microwave oven, boiling water or heated steam is generally widely performed.
【０００３】しかしながら、加熱により急速解凍する場
合は、上記したような加熱手段が必要であり、解凍作業
に余分な手間がかかったりするために、設備面や熱効率
などの点でコストがかかるなどの問題がある。一方、室
温下での自然解凍や冷蔵温度での冷蔵解凍などのような
緩慢解凍の場合は、解凍に時間がかかるものの、冷凍麺
類をそのまま室温下に放置したり、冷蔵庫中に置いてお
くだけで解凍できるので、解凍作業に手間がかからず、
しかも加熱手段を用いないために設備面および熱効率の
点で経済的であるという長所がある。そのため、室温下
や冷蔵温度で緩慢解凍したときにも、茹伸びが少なく
て、弾力性、滑らかさ、もちもち性などに優れる食感の
良好な麺類にすることのできる冷凍麺類が極めて望まし
いが、従来、そのような要望を十分に満足し得る冷凍麺
類が未だ開発されていないのが現状である。[0003] However, in the case of rapid thawing by heating, the above-mentioned heating means is required, and extra work is required for the thawing operation, so that costs are required in terms of facilities and thermal efficiency. There's a problem. On the other hand, in the case of slow thawing such as natural thawing at room temperature or refrigerated thawing at refrigerated temperature, it takes time to thaw, but simply leave the frozen noodles at room temperature or leave them in the refrigerator As it can be thawed, the thawing work does not take time,
In addition, there is an advantage that it is economical in terms of equipment and thermal efficiency because no heating means is used. Therefore, even when slowly thawed at room temperature or refrigerated temperature, frozen noodles that can be made into noodles with less boiling, elasticity, smoothness, and good texture with excellent stickiness are extremely desirable, Conventionally, frozen noodles that can sufficiently satisfy such a demand have not yet been developed.
【０００４】[0004]
【発明が解決しようとする課題】したがって、本発明の
目的は、加熱下に急速解凍したときは勿論のこと、室温
下での自然解凍や冷蔵温度での解凍などのような緩慢解
凍を行ったときにも、茹伸びが少なくて、粘弾性、滑ら
かさ、もちもち性などに優れていて、食感の良好な麺類
にすることのできる冷凍麺類を提供することである。そ
して、本発明は、上記した優れた特性を備える冷凍麺類
の製造方法、およびそれに用いる麺類用穀粉組成物を提
供することである。Accordingly, an object of the present invention is to perform not only rapid thawing under heating but also slow thawing such as natural thawing at room temperature and thawing at refrigeration temperature. It is also an object of the present invention to provide frozen noodles that have low boiling elongation, are excellent in viscoelasticity, smoothness, stickiness, and the like, and can be converted into noodles having a good texture. Further, the present invention is to provide a method for producing frozen noodles having the above-described excellent properties, and a flour composition for noodles used for the method.
【０００５】[0005]
【課題を解決するための手段】上記の目的を達成すべく
本発明者らは、製麺原料、麺類の製造工程などについて
多面的に研究を重ねてきた。その結果、麺用小麦粉とし
て、従来用いられてきた小麦粉よりも粗蛋白含量の高い
特定の小麦粉を用い、これにエーテル化処理および／ま
たはアセチル化処理という特定の処理を施されたタピオ
カ澱粉および更にグルテンを組み合わせて用いて冷凍麺
類を製造したところ、それにより得られる冷凍麺類が、
室温下での自然解凍や冷蔵温度での解凍のような緩慢解
凍を行った場合にも、茹伸びが少なく、粘弾性、滑らか
さ、もちもち性などに優れる、食感の極めて良好なもの
となることを見出して本発明を完成した。Means for Solving the Problems In order to achieve the above object, the present inventors have conducted various studies on the raw materials for noodles, the process for producing noodles, and the like. As a result, tapioca starch obtained by using a specific flour having a higher crude protein content than conventionally used flour as a flour for noodles, and subjecting the specific flour to etherification treatment and / or acetylation treatment, and further, When frozen noodles were manufactured using a combination of gluten, the frozen noodles obtained thereby were
Even when slow thawing such as natural thawing at room temperature or thawing at refrigerated temperature is performed, there is little boiling, excellent viscoelasticity, smoothness, stickiness, etc., and extremely good texture. The inventors have found that the present invention has been completed.
【０００６】すなわち、本発明は、（ａ）粗蛋白含量が
１２重量％以上である小麦粉；（ｂ）エーテル化処理お
よび／またはアセチル化処理がなされているタピオカ澱
粉；（ｃ）グルテン；および場合により（ｄ）脱脂粉乳
を、必要に応じて他の原料および／または添加剤と共に
用いて、常法にしたがってα化した麺類を製造した後、
凍結することを特徴とする冷凍麺類の製造方法である。That is, the present invention relates to (a) flour having a crude protein content of 12% by weight or more; (b) tapioca starch which has been subjected to an etherification treatment and / or an acetylation treatment; (c) gluten; Using (d) skim milk powder together with other raw materials and / or additives as necessary to produce pregelatinized noodles according to a conventional method,
A method for producing frozen noodles, characterized by freezing.
【０００７】さらに、本発明は、（ａ）粗蛋白含量が１
２重量％以上である小麦粉；（ｂ）エーテル化処理およ
び／またはアセチル化処理がなされているタピオカ澱
粉；並びに（ｃ）乾燥したグルテンから主としてなるこ
とを特徴とする麺類用穀粉組成物である。Furthermore, the present invention relates to (a) a method wherein the crude protein content is 1
A flour composition for noodles, which is mainly composed of wheat flour at 2% by weight or more; (b) tapioca starch which has been subjected to an etherification treatment and / or an acetylation treatment; and (c) dried gluten.
【０００８】更に、本発明は、（ａ）粗蛋白含量が１２
重量％以上である小麦粉；（ｂ）エーテル化処理および
／またはアセチル化処理がなされているタピオカ澱粉；
（ｃ）グルテン；並びに（ｄ）脱脂粉乳から主としてな
ることを特徴とする麺類用穀粉組成物である。Furthermore, the present invention relates to (a) a method wherein the crude protein content is 12
(B) tapioca starch that has been subjected to an etherification treatment and / or an acetylation treatment;
(C) gluten; and (d) skim milk powder, which is a flour composition for noodles.
【０００９】上記した麺類用穀粉組成物は、特に冷凍麺
類用に好ましく用いられ、そのうちでも室温下での自然
解凍や冷蔵温度での解凍などのような緩慢解凍を行う冷
凍麺類用の麺類用穀粉組成物として特に好ましく用いら
れる。さらに、本発明は、上記の方法で製造される冷凍
麺類を更に包含する。The above-mentioned flour composition for noodles is preferably used particularly for frozen noodles, and among them, flour for noodles for frozen noodles that performs slow thawing such as natural thawing at room temperature or thawing at refrigeration temperature. It is particularly preferably used as a composition. Further, the present invention further includes frozen noodles produced by the above method.
【００１０】[0010]
【発明の実施の形態】以下に本発明について詳細に説明
する。まず、本発明では、粗蛋白含量が１２重量％以上
である小麦粉［以下これらを総称して「小麦粉（ａ）」
ということがある］を用いることが必要であり、粗蛋白
含量が１３重量％以上である小麦粉を用いるのが好まし
い。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. First, in the present invention, wheat flour having a crude protein content of 12% by weight or more [hereinafter referred to collectively as "flour (a)"
May be used, and it is preferable to use flour having a crude protein content of 13% by weight or more.
【００１１】本発明では、小麦粉（ａ）として、粗蛋白
含量が１２重量％以上の小麦粉であればいずれも使用で
き、その調製法、種類、小麦粉の平均粒径などは特に制
限されない。小麦粉（ａ）としては、例えば、粗蛋白含
量が１２重量％以上である、蛋白質含量の元々多い強力
小麦粉（例えばデュラム小麦、硬質小麦（ハードウィー
ト）などのような蛋白含量の多い小麦を製粉して得られ
る小麦粉）をそのまま使用してもよいし、或いは蛋白質
含量の少ない小麦粉（薄力粉や中力粉など）を分級処理
して粗蛋白含量が１２重量％以上である高蛋白含量小麦
粉画分を回収してそれを用いてもよい。In the present invention, as the flour (a), any flour having a crude protein content of 12% by weight or more can be used, and its preparation method, type, average particle size of the flour and the like are not particularly limited. As the flour (a), for example, a wheat having a high protein content, such as a strong wheat flour having a crude protein content of 12% by weight or more and originally having a high protein content (eg, durum wheat, hard wheat, etc.) is milled. May be used as it is, or a flour having a low protein content (such as a flour or a medium flour) may be classified to obtain a high protein content flour fraction having a crude protein content of 12% by weight or more. It may be recovered and used.
【００１２】周知のように、小麦粒は、胚芽、胚乳、胚
乳を包囲する皮や外殻から主として構成されていて、小
麦粒を製粉して得られる小麦粉の主体は胚乳成分であ
り、それに胚芽や皮などに由来する成分が少量含まれて
いる。従来の麺類用小麦粉では、その平均粒径が、胚乳
を構成する澱粉粒子の大きさに略匹敵する約６０〜８０
μｍ程度となっており、その中に胚芽や皮などに由来す
るそれよりも粒径の小さい成分が含まれた状態になって
いる。そして、胚乳部分は蛋白質含量が低く、胚芽や皮
またはそれらの近傍では蛋白質含量が高くなっている。
そのため、通常の薄力粉や中力粉をさらに分級処理して
平均粒径の小さい画分を回収すると、その画分では胚芽
や皮またはそれらの近傍に由来する成分が濃縮して含ま
れるようになって、通常の薄力粉や中力粉におけるより
も粗蛋白含量が高いものとなる。そのような分級処理に
おいて、小粒径の小麦粉画分を回収すると、そこではそ
の粗蛋白含量が一般に１２重量％以上になっている。そ
のため、本発明では、小麦粉（ａ）として小粒径画分の
小麦粉を用いて冷凍麺類を製造し、それを室温下での自
然解凍や冷蔵温度での解凍などのような緩慢解凍を行っ
た場合にも、茹伸びの少ない、粘弾性、滑らかさ、もち
もち性などに優れる麺類を得ることができる。As is well known, wheat grains are mainly composed of germ, endosperm, skin and outer shell surrounding the endosperm, and the flour obtained by milling the wheat grains is mainly composed of endosperm components, and Contains a small amount of ingredients derived from husks and skins. In the conventional flour for noodles, the average particle size is about 60 to 80, which is almost equal to the size of the starch particles constituting the endosperm.
It is on the order of μm, and contains components having a smaller particle size than those derived from embryos and skins. The endosperm portion has a low protein content, and the germ and skin or the vicinity thereof have a high protein content.
Therefore, when ordinary light flour or medium flour is further classified and a fraction having a small average particle size is collected, the fraction contains components derived from the germ, the skin or the vicinity thereof in a concentrated manner. Thus, the crude protein content is higher than that of ordinary flour or medium flour. In such a classification process, a small particle size flour fraction is recovered, where its crude protein content is generally above 12% by weight. For this reason, in the present invention, frozen noodles were produced using the flour of the small particle size fraction as the flour (a), and were subjected to slow thawing such as natural thawing at room temperature or thawing at a refrigerated temperature. Even in this case, noodles having a low boiling point and excellent viscoelasticity, smoothness, stickiness and the like can be obtained.
【００１３】そして、本発明では、上記した小麦粉
（ａ）と共に、エーテル化処理およびアセチル化処理の
うちの少なくとも一方の処理がなされているタピオカ澱
粉［以下これを「タピオカ澱粉（ｂ）」ということがあ
る］を用いることが必要である。エーテル化処理および
／またはアセチル化処理をしたタピオカ澱粉としては、
種々のものが市販されており、本発明ではそのいずれも
が使用でき、その調製法などは特に制限されない。その
うちでも、エーテル化度０．０２３以上および／または
アセチル化度０．０３以上のタピオカ澱粉が麺の老化防
止の点から好ましい。In the present invention, tapioca starch (hereinafter referred to as “tapioca starch (b)” which has been subjected to at least one of an etherification treatment and an acetylation treatment together with the flour (a) described above. Need to be used]. Examples of the tapioca starch subjected to the etherification treatment and / or the acetylation treatment include:
Various products are commercially available, and any of them can be used in the present invention, and the preparation method and the like are not particularly limited. Among them, tapioca starch having a degree of etherification of 0.023 or more and / or a degree of acetylation of 0.03 or more is preferable from the viewpoint of preventing aging of noodles.
【００１４】さらに、上記した小麦粉（ａ）およびエー
テル化処理および／またはアセチル化処理タピオカ澱粉
（ｂ）と共にグルテンを更に用いることが必要である。
グルテンは小麦に由来する蛋白質であり、したがって小
麦粉（ａ）中にもグルテンが含まれているが、本発明で
（ｃ）成分として用いるグルテンは小麦粉（ａ）中に元
々含まれているグルテンを意味せず、小麦粉から予め分
離回収されていて本発明の目的達成のために別途使用さ
れるグルテンをいう［以下これを「グルテン（ｃ）」と
いうことがある］。本発明では、グルテン（ｃ）とし
て、乾燥グルテン（グルテン粉末）および湿グルテンの
いずれもが使用でき、それらの一方のみを用いてもまた
は両方が併用してもよい。また、グルテン（ｃ）の種類
や調製法なども特に制限されず、いずれのものも使用で
き、例えば活性グルテン、バイタルグルテン、凍結乾燥
グルテンなどを用いることができる。Further, it is necessary to further use gluten together with the flour (a) and the etherified and / or acetylated tapioca starch (b).
Gluten is a protein derived from wheat. Therefore, gluten is contained in flour (a), but gluten used as the component (c) in the present invention is gluten originally contained in flour (a). It does not mean, but refers to gluten that has been separated and recovered from flour in advance and is separately used to achieve the object of the present invention [hereinafter, this may be referred to as “gluten (c)”]. In the present invention, as gluten (c), both dry gluten (gluten powder) and wet gluten can be used, and only one of them or both may be used. The type and preparation method of gluten (c) are not particularly limited, and any of them can be used. For example, active gluten, vital gluten, lyophilized gluten, and the like can be used.
【００１５】各原料の配合量は麺類の種類などに応じて
調節できるが、本発明では、一般に、麺類用穀粉の全重
量［すなわち上記の小麦粉（ａ）、タピオカ澱粉
（ｂ）、グルテン（ｃ）および必要において用いられる
他の穀粉類の合計重量］に基づいて、小麦粉（ａ）を５
〜３０重量％、タピオカ澱粉（ｂ）を４０〜８０重量
％、およびグルテン（ｃ）を５〜３０重量％（乾物換
算）の割合で用いるのが好ましく、小麦粉（ａ）を１０
〜２５重量％、タピオカ澱粉（ｂ）を４５〜７５重量
％、およびグルテン（ｃ）を８〜２５重量％（乾物換
算）の割合で用いるのがより好ましい。小麦粉（ａ）、
タピオカ澱粉（ｂ）およびグルテン（ｃ）の使用割合
が、上記した範囲から外れると、冷凍麺類を室温や冷蔵
温度で緩慢解凍したときに、茹伸びが生じ易くなって、
粘弾性、滑らかさ、もちもち性などに優れる麺類が得ら
れにくくなる。The amount of each raw material can be adjusted according to the type of noodles, etc., but in the present invention, generally, the total weight of the flour for noodles [that is, the above-mentioned flour (a), tapioca starch (b), gluten (c) ) And the total weight of the other flours used as needed]
３０30% by weight, tapioca starch (b) is preferably used in a proportion of 40-80% by weight, and gluten (c) is preferably used in a proportion of 5-30% by weight (in terms of dry matter).
-25% by weight, tapioca starch (b) in a ratio of 45-75% by weight, and gluten (c) in a ratio of 8-25% by weight (in terms of dry matter). Flour (a),
When the usage ratio of the tapioca starch (b) and the gluten (c) is out of the above range, when the frozen noodles are slowly thawed at room temperature or refrigerated temperature, boiling tends to occur,
It becomes difficult to obtain noodles excellent in viscoelasticity, smoothness and stickiness.
【００１６】また、本発明において、上記した成分と共
に更に脱脂粉乳を用いると、麺類の種類などによっては
色調に一層優れる冷凍麺類を得ることができ、特に、冷
凍うどん、冷凍中華（冷凍ラーメン）、冷凍冷し中華な
どの場合は脱脂粉乳を併用すると色調のクスミの少ない
冴えた冷凍麺類を得ることができるので好ましい。脱脂
粉乳を用いる場合は、小麦粉（ａ）、タピオカ澱粉
（ｂ）およびグルテン（ｃ）の合計重量（乾燥重量）に
基づいて、約１〜８重量％程度の割合（内割）で用いる
のが好ましい。Further, in the present invention, if skim milk powder is further used together with the above-mentioned components, frozen noodles having a more excellent color tone can be obtained depending on the type of noodles, and in particular, frozen noodles, frozen Chinese food (frozen ramen), In the case of freeze-cooled Chinese food, it is preferable to use skim milk powder in combination, since clear frozen noodles with less color tone can be obtained. When skim milk powder is used, it is preferably used in a ratio (inner percentage) of about 1 to 8% by weight based on the total weight (dry weight) of flour (a), tapioca starch (b) and gluten (c). preferable.
【００１７】本発明では、穀粉類として、上記の小麦粉
（ａ）、タピオカ澱粉（ｂ）およびグルテン（ｃ）を必
須原料として用い、さらに麺類の種類などにより、必要
に応じて、小麦粉（ａ）以外の小麦粉、そば粉、米粉、
大麦粉、タピオカ澱粉（ｂ）以外の澱粉類、大豆粉等な
どの穀粉類を使用することができる。その場合に、緩慢
解凍を行った場合にも茹伸びの少ない冷凍麺類を得るた
めに、麺類の製造に用いる穀粉類の合計重量に対して、
小麦粉（ａ）、タピオカ澱粉（ｂ）およびグルテン
（ｃ）の合計重量が５０重量％以上であるのが好まし
く、６０重量％以上であるのがより好ましい。In the present invention, the above-mentioned flour (a), tapioca starch (b) and gluten (c) are used as essential raw materials as flour, and further, if necessary, depending on the type of noodles, etc. Other than flour, buckwheat flour, rice flour,
Flours other than barley flour and tapioca starch (b), soy flour, and the like can be used. In that case, in order to obtain frozen noodles with less boiling even when slow thawing is performed, based on the total weight of flour used in the production of noodles,
The total weight of the flour (a), the tapioca starch (b) and the gluten (c) is preferably at least 50% by weight, more preferably at least 60% by weight.
【００１８】また、本発明では、穀粉類以外に、麺類の
種類などに応じて、従来から汎用されている副原料や添
加剤、例えば食塩、乳化剤、アルコール、かん水（かん
粉）、ゲル化剤、着色料、防腐剤、ビタミン類、ミネラ
ル類、アミノ酸などの栄養強化剤、山芋粉、卵または卵
製品、茶粉末、海草粉末などの１種または２種以上を使
用することができる。In the present invention, in addition to flour, according to the type of noodles and the like, conventionally used auxiliary materials and additives such as salt, emulsifier, alcohol, brackish water (starch), gelling agent One or two or more of colorants, preservatives, nutrients such as vitamins, minerals and amino acids, yam powder, eggs or egg products, tea powder, seaweed powder and the like can be used.
【００１９】そして、上記した小麦粉（ａ）、タピオカ
澱粉（ｂ）、グルテン（ｃ）、場合により脱脂粉乳
（ｄ）、および更に必要に応じて他の穀粉類や上記した
ような他の副原料や添加剤を用いて麺生地を製造し、そ
の麺生地を用いて麺類を製造し、それをα化した後、凍
結して冷凍麺類を製造する。Then, the above-mentioned flour (a), tapioca starch (b), gluten (c), optionally skim milk powder (d), and if necessary, other flours and other auxiliary ingredients as described above Noodle dough is manufactured using the noodle dough and additives, and the noodles are manufactured using the noodle dough. The noodles are pregelatinized and frozen to manufacture frozen noodles.
【００２０】その場合に、麺生地の製造に当たっては、
（ｉ） 小麦粉（ａ）、タピオカ澱粉（ｂ）、乾燥した
グルテン（ｃ）、および場合により脱脂粉乳（ｄ）、さ
らに必要に応じて他の穀粉類や上記した他の副原料や添
加剤のうち１種または２種以上（但し乾燥物）を予め混
合して、麺類用穀粉組成物（麺類用ミックス粉）を製造
しておき、その麺類用穀粉組成物に水および必要に応じ
て他の添加剤を添加して常法にしたがって混練して生地
を製造する方法；または（ii） 小麦粉（ａ）、タピオ
カ澱粉（ｂ）、乾燥または湿潤したグルテン（ｃ）、
水、および場合により脱脂粉乳（ｄ）、さらに必要に応
じて他の穀粉類や上記した他の副資材や添加剤を、製麺
時に混合・混練して生地を製造する方法；のいずれもが
採用できる。In that case, in the production of the noodle dough,
(I) Flour (a), tapioca starch (b), dried gluten (c), and optionally skim milk powder (d), and if necessary, other flours and other auxiliary ingredients and additives described above. One or more of these (but dried) is mixed in advance to produce a flour composition for noodles (mixed flour for noodles), and the flour composition for noodles is mixed with water and other A method of producing a dough by adding additives and kneading in a conventional manner; or (ii) flour (a), tapioca starch (b), dried or wet gluten (c),
A method of mixing and kneading water and optionally skim milk powder (d), and if necessary, other flours and the above-mentioned other auxiliary materials and additives during noodle-making to produce a dough; Can be adopted.
【００２１】そして、上記（ｉ）において、小麦粉
（ａ）、タピオカ澱粉（ｂ）、乾燥したグルテン
（ｃ）、場合により脱脂粉乳（ｄ）、および必要に応じ
てさらに他の穀粉類、上記した他の副原料や添加剤のう
ちの乾燥物の１種または２種以上（但し乾燥物）を予め
混合して得られる麺類用穀粉組成物は、一般に水分含量
の少なく乾燥粉末の状態になっているので、長期間常温
で保存が可能であり、いわゆる麺類用ミックス粉とし
て、そのまま保存、流通・販売することができ、したが
って本発明はそのような麺類用穀粉組成物（麺類用ミッ
クス粉）を本発明の範囲に包含する。本発明の麺類用穀
粉組成物は、それを購入して、水を加え、必要に応じて
さらに他の成分を添加し、通常の冷凍麺類の製法に準じ
て製麺、α化、凍結処理を行うだけで、室温や冷蔵温度
で緩慢解凍したときにも茹伸びが少なくて、弾力性、滑
らかさ、もちもち性などに優れる解凍麺にすることので
きる、高品質の冷凍麺類を簡単に製造できるので極めて
便利である。In the above (i), the flour (a), the tapioca starch (b), the dried gluten (c), and optionally the skim milk powder (d), and if necessary, other flours, A flour composition for noodles obtained by previously mixing one or more (but a dry substance) of dry substances among other auxiliary materials and additives is generally in a dry powder state having a low moisture content. Therefore, it can be stored at room temperature for a long period of time, and can be stored, distributed and sold as it is as a so-called mixed powder for noodles. Therefore, the present invention provides such a flour composition for noodles (mixed powder for noodles). Included in the scope of the invention. The flour composition for noodles of the present invention is purchased, water is added, and if necessary, other components are added, and the noodle making, pregelatinization, and freezing treatment are performed in accordance with the usual method of producing frozen noodles. By simply performing, it is possible to easily produce high-quality frozen noodles that have a low boiling point even when slowly defrosted at room temperature or refrigerated temperature, and can be made into thawed noodles with excellent elasticity, smoothness, stickiness, etc. It is very convenient.
【００２２】また、上記（ii）においては、小麦粉
（ａ）、タピオカ澱粉（ｂ）、乾燥または湿潤したグル
テン（ｃ）、水、場合により脱脂粉乳（ｄ）、および必
要に応じて他の穀粉類、上記した他の副原料や添加剤
を、麺類の種類などに応じて、適当な方法および順序で
混合し、それを混練すればよい。In the above (ii), wheat flour (a), tapioca starch (b), dried or wet gluten (c), water, optionally skim milk powder (d), and optionally other flours And the above-mentioned other auxiliary materials and additives may be mixed and kneaded in an appropriate method and sequence according to the type of the noodles.
【００２３】上記（ｉ）および（ii）のいずれの方法を
採用する場合でも、生地製造時の条件や方法（例えば加
水率、混練条件など）は特に制限されず、麺類の種類な
どに応じて従来の方法や条件などに準じて行うことがで
きる。また、麺生地から麺類を製造する際の製麺工程や
条件なども特に制限されず、適宜選択して行うことがで
きる。さらに、麺類のα化方法なども特に制限されず、
麺類の種類などに応じて、茹で処理、蒸し処理、茹で処
理と蒸し処理の併用などによってα化を行うことができ
る。In the case of employing any of the above methods (i) and (ii), the conditions and methods (eg, water content, kneading conditions, etc.) during the production of the dough are not particularly limited, and may be selected according to the type of noodles. It can be performed according to conventional methods and conditions. In addition, the noodle-making process and conditions for producing noodles from the noodle dough are not particularly limited, and can be appropriately selected and performed. Further, the method for pregelatinizing noodles is not particularly limited,
Depending on the type of the noodles, etc., the gelatinization can be carried out by boiling, steaming, or a combination of the boiling and steaming.
【００２４】α化した麺類の凍結に当たっては、α化し
た麺類を１食分または複数食分ずつ型容器に充填し、そ
の際に好ましくは凍結や解凍が行い易いように偏平な状
態で充填して、一般的には約−３０℃以下の温度になる
まで急速に凍結する。凍結時に用いる型容器は、冷凍麺
類を包装、流通させるのに用いるトレーをそのまま型容
器として用いても、または冷凍麺専用の型容器を用いて
もよい。上記のようにして得られた本発明の冷凍麺類
は、従来の冷凍麺類と同様にしてプラスチックフイルム
やシート、それからなる袋などの包材を用いて包装し
て、流通、販売することができる。In the freezing of the pregelatinized noodles, the pregelatinized noodles are filled into a mold container one or more servings at a time, and then preferably filled in a flat state to facilitate freezing and thawing. Generally, it freezes rapidly until it reaches a temperature below about -30 ° C. As a mold container used for freezing, a tray used for packaging and distributing frozen noodles may be used as it is as a mold container, or a mold container dedicated to frozen noodles may be used. The frozen noodles of the present invention obtained as described above can be packaged using a packaging material such as a plastic film, a sheet, or a bag made of the same as conventional frozen noodles, and can be distributed and sold.
【００２５】更に、本発明では、上記で製造した冷凍麺
類のみを包装して流通・販売しても、または冷凍麺類と
共にソース類および／または具材などを添付して流通・
販売してもよい。ソース類および／または具材などを冷
凍麺類に添付する場合は、麺にのびを生じたり、麺類の
食感や食味を損なわない限りは、冷凍麺類の上、下、
横、中間などの適当な場所にソース類および／または具
材を冷凍麺類に直接接触させた状態にして添付してもよ
く、或いはソース類および／または具材を冷凍麺類とは
別に包材中に入れ、それを冷凍麺類に添付してもよい。Furthermore, in the present invention, the frozen noodles produced above may be packaged and distributed or sold alone, or the frozen noodles may be distributed and sold together with sauces and / or ingredients together with the frozen noodles.
May be sold. When sauces and / or ingredients are attached to frozen noodles, as long as the noodles do not spread or impair the texture and taste of the noodles, top, bottom,
The sauces and / or ingredients may be attached to an appropriate place such as the side, middle, etc. in a state where the sauces and / or ingredients are brought into direct contact with the frozen noodles, or the sauces and / or ingredients may be separately packaged from the frozen noodles. And may be attached to frozen noodles.
【００２６】本発明では冷凍麺類の種類は特に制限され
ず、うどん、平めん（ひもかわうどん）、日本そば、中
華麺、麺皮類（ギョウザ、シュウマイ、春巻、ワンタン
の皮等）、日本そば、パスタ類などのいずれであっても
よい。In the present invention, the type of frozen noodles is not particularly limited, and udon, flat noodles (himokawa udon), Japanese buckwheat, Chinese noodles, noodle skins (gyoza, shumai, spring roll, wonton skin, etc.), Japan Any of buckwheat, pasta and the like may be used.
【００２７】本発明により得られる冷凍麺類は、包装し
たまま又は包材から取り出して、室温下における自然解
凍や、冷蔵庫中での冷蔵解凍などのような緩慢解凍を行
うことができ、その場合にも、茹伸びが少なくて、粘弾
性、滑らかさ、もちもち性などに優れる、食感の極めて
良好な麺類を得ることができる。また、本発明により得
られる冷凍麺類は、電子レンジ、熱湯、加熱蒸気などを
用いる急速解凍によって解凍しても何ら勿論さしつかえ
はなく、その場合にも、茹伸びが少なくて、粘弾性、滑
らかさ、もちもち性などに優れる食感の良好な麺類を勿
論円滑に得ることができる。The frozen noodles obtained according to the present invention can be subjected to natural thawing at room temperature or slow thawing such as refrigerated thawing in a refrigerator, in the state of being packaged or taken out of a packaging material. Also, it is possible to obtain noodles having a very good texture with little boiling and excellent viscoelasticity, smoothness and stickiness. Further, the frozen noodles obtained by the present invention can be thawed by rapid thawing using a microwave oven, boiling water, heated steam, or the like. As a matter of course, noodles having excellent texture and excellent texture can be obtained smoothly.
【００２８】[0028]
【実施例】以下に例を挙げて本発明を具体的に説明する
が、本発明はそれにより何ら限定されない。以下の例
中、特に断らない限り、部は重量部を表し、％は重量％
を表す。なお、以下の例において、茹上げた麺類の茹で
歩留りは下記の数式により求めた。The present invention will be described in more detail with reference to the following examples, but it should not be construed that the invention is limited thereto. In the following examples, “parts” means “parts by weight” and “%” means “% by weight” unless otherwise specified.
Represents In the following examples, the boiling yield of the boiled noodles was determined by the following mathematical formula.
【００２９】[0029]
【数１】茹で歩留り(％)＝（Ｗｂ／Ｗａ）×１００ ［式中、Ｗａ＝茹でる前の生麺Ｗグラムの製造に用いら
れた粉（穀粉組成物）の重量（ｇ）、Ｗｂ＝生麺Ｗグラ
ムを茹上げて得られる茹で麺の重量（ｇ）を表す。］## EQU1 ## Boiling yield (%) = (Wb / Wa) × 100 [wherein Wa = weight (g) of flour (flour composition) used for producing raw noodles W grams before boiling, Wb = It represents the weight (g) of boiled noodles obtained by boiling W grams of raw noodles. ]
【００３０】例えば、粉１００ｇを用いて生麺１５０ｇ
が得られ、その生麺１５０ｇを茹上げときの茹で麺の重
量が２９０ｇである場合には、茹で歩留り＝（２９０／
１００）×１００＝２９０％となる。For example, using 100 g of flour and 150 g of raw noodles
Is obtained, and when the weight of the boiled noodle when boiling 150 g of the raw noodle is 290 g, the boiling yield = (290 /
100) × 100 = 290%.
【００３１】《実施例 １》［冷凍うどんの製造］ （１） 強力小麦粉（日清製粉株式会社製「ビリオ
ン」；粗蛋白含量１２．８％）１３部、アセチル化タピ
オカ澱粉（ホーネンコーポレーション社製「Ａ−７０
０」）６５部、活性グルテン（小川製粉社製「Ｏグ
ル」；水分含量８％）１７部および脱脂粉乳（雪印乳業
社製）５部を混合して、うどん用穀粉組成物を予め調製
した。 （２） 食塩５部および天然色素０．１部を水４５部に
溶解した水溶液を、上記の（１）で調製したうどん用小
麦組成物１００部に加えて、横型ミキサー（東京麺機株
式会社製のテスト用ミキサー）にて、１００回転／分の
回転速度で１３分間混練して麺生地を製造した。 （３） 上記（２）で製造した麺生地を常法にしたがっ
て圧延処理して麺帯（厚さ２．６ｍｍ）にした後、切刃
＃１０Ｍ刃にて切り出して麺線を製造した。<< Example 1 >> [Production of frozen udon] (1) 13 parts of strong flour ("Virion" manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content: 12.8%), acetylated tapioca starch (manufactured by Honen Corporation) "A-70
0 "), 17 parts of active gluten (" O-glu "manufactured by Ogawa Flour Milling Co., Ltd .; 8% water content) and 5 parts of skim milk powder (Snow Brand Milk Products Co., Ltd.) were mixed to prepare a flour composition for udon in advance. . (2) An aqueous solution prepared by dissolving 5 parts of salt and 0.1 part of a natural pigment in 45 parts of water is added to 100 parts of the udon wheat composition prepared in (1) above, and a horizontal mixer (Tokyo Noodle Machine Co., Ltd.) Was manufactured by kneading at a rotation speed of 100 revolutions / minute for 13 minutes using a test mixer manufactured by Nippon Kabushiki Kaisha. (3) The noodle dough produced in the above (2) was rolled according to a conventional method to form a noodle band (2.6 mm thick), and then cut out with a # 10M blade to produce a noodle string.
【００３２】（４） 上記（３）で得られた麺線４５０
ｇを沸騰水４５リットル中で８．５分間茹でた後、水洗
い、冷却を行って茹歩留り２９０％の茹麺を製造し、こ
れを２３０ｇずつ型容器に平らに充填して、−３５℃に
急速凍結して、冷凍うどんを製造した。 （５） 上記（４）で得られた冷凍うどんを温度−１８
℃の冷凍庫で７日間保管した後、冷凍庫より取り出して
冷蔵庫（温度５℃）に入れて一昼夜（２４時間）かけて
緩慢解凍した。それを袋から取り出して軽く水洗いし、
つけつゆにて１０名のパネラーに食してもらい、下記の
表１に示す評価基準にしたがって弾力性、粘りおよび茹
伸びを評価してもらってその平均値を採ったところ、下
記の表２に示すとおりであった。(4) Noodle strings 450 obtained in (3) above
g in 45 liters of boiling water for 8.5 minutes, and then washed with water and cooled to produce 290% boiled noodles. Quick frozen to produce frozen udon. (5) The frozen udon obtained in the above (4) is cooled to a temperature of -18.
After being stored in a freezer at 7 ° C. for 7 days, it was taken out of the freezer, placed in a refrigerator (temperature 5 ° C.), and slowly thawed all day and night (24 hours). Take it out of the bag and wash it lightly,
Ten panelists eat the soup with soup and evaluate the elasticity, stickiness and boiling according to the evaluation criteria shown in Table 1 below, and take the average value. As shown in Table 2 below Met.
【００３３】《比較例 １》［冷凍うどんの製造］ （１） 中力小麦粉（日清製粉株式会社製「金すずら
ん」；粗蛋白含量８．８％）８５部およびタピオカ澱粉
（ホーネンコーポレーション社製「Ａ−７００」）１５
部を、実施例１で使用したのと同じ横型ミキサーに前以
て投入し混合しておき、これに食塩４部を水３８部に溶
解した食塩水溶液を加え、以下実施例１の（２）および
（３）と同様にして混練および切り出しを行って麺線を
製造した。 （２） 上記（１）で得られた麺線４５０ｇを実施例１
の（４）と同様にして茹で上げて茹で歩留り２９０％の
茹麺を製造した後、これを２３０ｇずつ型容器に平らに
充填して、−３５℃に急速凍結して、冷凍うどんを製造
した。 （３） 上記（２）で得られた冷凍うどんを温度−１８
℃の冷凍庫で７日間保管した後、冷凍庫より取り出して
冷蔵庫（温度５℃）に入れて一昼夜（２４時間）かけて
緩慢解凍した。それを袋から取り出して軽く水洗いし、
つけつゆにて１０名のパネラーに食してもらい、下記の
表１に示す評価基準にしたがって弾力性、粘りおよび茹
伸びを評価してもらってその平均値を採ったところ、下
記の表２に示すとおりであった。<< Comparative Example 1 >> [Production of frozen udon] (1) 85 parts of medium flour ("Kinuzuran" manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content: 8.8%) and tapioca starch (manufactured by Honen Corporation) "A-700") 15
The mixture was previously charged and mixed in the same horizontal mixer as used in Example 1, and a salt solution obtained by dissolving 4 parts of salt in 38 parts of water was added thereto. In the same manner as in (3), kneading and cutting were performed to produce noodle strings. (2) 450 g of the noodle strings obtained in the above (1) were used in Example 1.
After boiled in the same manner as in (4) above to produce boiled noodles with a boiling yield of 290%, 230 g of each was filled into a mold container, and quickly frozen at −35 ° C. to produce frozen udon. . (3) The frozen udon obtained in the above (2) is cooled to a temperature of -18.
After being stored in a freezer at 7 ° C. for 7 days, it was taken out of the freezer, placed in a refrigerator (temperature 5 ° C.), and slowly thawed all day and night (24 hours). Take it out of the bag and wash it lightly,
Ten panelists eat the soup with soup and evaluate the elasticity, stickiness and boiling according to the evaluation criteria shown in Table 1 below, and take the average value. As shown in Table 2 below Met.
【００３４】《比較例 ２》［冷蔵うどんの製造］ （１） 中力小麦粉（日清製粉株式会社製「金すずら
ん」；粗蛋白含量８．８％）８５部およびタピオカ澱粉
（松谷化学工業社製「ＭＫＫ１００」）１５部を、実施
例１で使用したのと同じ横型ミキサーに前以て投入し混
合しておき、これに食塩４部を水３８部に溶解した食塩
水溶液を加え、以下実施例１の（２）および（３）と同
様にして混練および切り出しを行って麺線を製造した。 （２） 上記（１）で得られた麺線４５０ｇを実施例１
の（４）と同様にして茹で上げて茹で歩留り２９０％の
茹麺を製造した。これを直ちに２３０ｇずつに分けて包
装して、温度５℃の冷蔵庫に入れて一昼夜（２４時間）
保管した後、冷蔵庫から取り出して軽く水洗いし、つけ
つゆにて１０名のパネラーに食してもらい、下記の表１
に示す評価基準にしたがって弾力性、粘りおよび茹伸び
を評価してもらってその平均値を採ったところ、下記の
表２に示すとおりであった。<< Comparative Example 2 >> [Manufacture of chilled udon] (1) 85 parts of medium-strength flour (“Kinuzuran” manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content: 8.8%) and tapioca starch (Matsuya Chemical Industry Co., Ltd.) (MKK100) (15 parts) was previously charged and mixed in the same horizontal mixer used in Example 1, and a salt solution obtained by dissolving 4 parts of salt in 38 parts of water was added thereto. Kneading and cutting were performed in the same manner as in (2) and (3) of Example 1 to produce noodle strings. (2) 450 g of the noodle strings obtained in the above (1) were used in Example 1.
In the same manner as in (4), boiled and boiled noodles with a yield of 290% were produced. Immediately divide this into 230g and wrap it in a refrigerator at a temperature of 5 ° C for 24 hours a day.
After storing, take out from the refrigerator, wash it lightly with water, and have 10 panelists eat it with soup soup.
The elasticity, the stickiness and the elongation were evaluated according to the evaluation criteria shown in Table 2, and the average values were taken. The results are shown in Table 2 below.
【００３５】[0035]
【表１】 ［麺類の品質の評価基準］ ○弾 力 性： ５点 ：弾力が非常に強く、極めて良好である。 ４点 ：弾力がかなりあり、良好である。 ３点 ：弾力がややあり、ほぼ良好である。 ２点 ：弾力があまりなく、ぼそついており、不良である。 １点 ：弾力が全くなく、ぼそつきが強く、極めて不良である。 ○粘 り： ５点 ：強い粘りがあり、極めて良好である。 ４点 ：かなりの粘りがあり、良好である。 ３点 ：粘りがややあり、ほぼ良好である。 ２点 ：粘りがあまりなく、サクく、不良である。 １点 ：弾力が全くなく、サクく、極めて不良である。 ○滑らかさ： ５点 ：非常に滑らかであり、極めて良好である。 ４点 ：かなり滑らかであり、良好である。 ３点 ：やや滑らかであり、ほぼ良好である。 ２点 ：滑らかさにやや劣っており、不良である。 １点 ：滑らかさが全くなく、極めて不良である。 ○茹伸び： ５点 ：非常に茹伸びが少なく、極めて良好である。 ４点 ：かなり茹伸びが少なく、良好である。 ３点 ：やや茹伸びが少なく、ほぼ良好である。 ２点 ：茹伸びが多く、不良である。 １点 ：茹伸びが非常に多く、極めて不良である。[Table 1] [Evaluation criteria for quality of noodles] ○ series power resistance: 5 points: elasticity is very strong, very good. 4 points: The elasticity is considerable and good. 3 points: Slight elasticity, almost good. 2 points: Lack of elasticity, rough and poor. 1 point: There is no elasticity, there is strong looseness, and it is extremely poor. ○ Stickiness : 5 points: Strong stickiness, extremely good. 4 points: There is considerable stickiness and good. 3 points: Slightly sticky, almost good. 2 points: Not very sticky, crisp and poor. 1 point: No elasticity, crisp, extremely poor. ○ Smoothness : 5 points: Very smooth and extremely good. 4 points: fairly smooth and good. 3 points: Slightly smooth and almost good. 2 points: Slightly poor in smoothness and poor. 1 point: No smoothness at all and extremely poor. ○ Boiling : 5 points: Very little boiling and very good. 4 points: Boiling is fairly small and good. 3 points: Boiled slightly less and almost good. 2 points: Lots of boiling and poor. 1 point: Boiled very much and extremely poor.
【００３６】[0036]
【表２】 うどんの品質 弾力性 粘 り 茹伸び 総 合 実施例１ ４.０ ４.５ ４.５ １３.０ 比較例１ １.０ １.０ １.０ ３.０ 比較例２ ２.１ １.６ ２.０ ５.７ [Table 2] Udon quality elasticity Example 1 4.0 4.5 4.5 13.0 Comparative Example 1 1.0 1.0 1.0 3.0 Comparative Example 2 2.1 1.6 1.6 5.7
【００３７】上記の表２の結果から、粗蛋白含量が１２
％以上である小麦粉、アセチル化タピオカ澱粉、グルテ
ンおよび脱脂粉乳を用いて得られる実施例１の冷凍うど
んの場合は、冷蔵温度で緩慢解凍したときにも、茹伸び
が少なくて、弾力性、粘りに優れる、食感の良好なうど
んが得られることがわかる。それに対して、粗蛋白含量
が１２％未満の小麦粉およびアセチル化していないタピ
オカ澱粉を用いて製造した比較例１の冷凍うどん（従来
の冷凍うどんに相当）の場合は、冷蔵温度で緩慢解凍す
ると、茹伸びが著しく、弾力性、粘りのすべてが劣った
ものとなることがわかる。また、粗蛋白含量が１２％未
満の小麦粉およびアセチル化していないタピオカ澱粉を
用いて製造した比較例２のうどん（凍結処理を行なわな
い通常の茹でうどん）の場合は、凍結処理を行っていな
いことによって比較例１の冷凍うどんに比べると澱粉の
老化が少ないため茹伸びが少ないものの、冷蔵保存時に
やはりかなりの茹伸びが生じて、弾力性、粘りともに劣
ったものになることがわかる。From the results shown in Table 2 above, the crude protein content was 12%.
% Of the frozen udon obtained in Example 1 using wheat flour, acetylated tapioca starch, gluten, and skim milk powder having a low boiling point even when slowly thawed at a refrigeration temperature, and has elasticity and stickiness. It can be seen that udon with excellent texture and good texture can be obtained. On the other hand, in the case of the frozen udon (corresponding to the conventional frozen udon) of Comparative Example 1 produced using wheat flour having a crude protein content of less than 12% and non-acetylated tapioca starch, when slowly thawed at the refrigeration temperature, It can be seen that boiling was remarkable and elasticity and stickiness were all inferior. In addition, in the case of the udon of Comparative Example 2 produced using wheat flour having a crude protein content of less than 12% and non-acetylated tapioca starch (ordinary boiled udon without freezing treatment), no freezing treatment has been performed. As a result, although the starch is less aged than the frozen udon of Comparative Example 1, it has less boiling, but still has considerable boiling during storage under refrigeration, resulting in inferior elasticity and stickiness.
【００３８】《実施例 ２》［冷凍ラーメンの製造］ （１） 市販の薄力小麦粉（日清製粉株式会社製「フラ
ワー」；粗蛋白含量７．７％；平均粒径６０μｍ）を分
級機（日清エンジニアリング株式会社製「ターボクラシ
ファイアーＴＣ−１５Ｎ」）にかけて分級処理して、小
粒径の小麦粉画分（粗蛋白含量１５％）を回収した。 （２） 上記（１）で得られた小粒径の小麦粉２５部、
エーテル化タピオカ澱粉（ホーネンコーポレーション社
製「ＰＯＴ０４」）６３部および活性グルテン（小川製
粉社製「Ｏグル」；水分含量８％）１２部を混合して、
ラーメン用穀粉組成物を予め調製した。<< Example 2 >> [Production of frozen ramen] (1) A commercially available light flour (“Flower” manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content: 7.7%; average particle size: 60 μm) was classified into a classifier ( The mixture was subjected to a classification treatment using "Turbo Classifier TC-15N" (manufactured by Nisshin Engineering Co., Ltd.) to recover a wheat flour fraction having a small particle size (crude protein content: 15%). (2) 25 parts of the small particle size flour obtained in the above (1),
63 parts of etherified tapioca starch (“POT04” manufactured by Honen Corporation) and 12 parts of active gluten (“Oguru” manufactured by Ogawa Flour Milling; 8% water content) were mixed,
A flour composition for ramen was prepared in advance.
【００３９】（３） かん粉１．５部および色素０．２
部を水４８部に予め溶解したものを、上記（１）で調製
したラーメン用小麦組成物１００部に加えて、横型ミキ
サー（東京麺機株式会社製のテスト用ミキサー）にて、
１００回転／分の回転速度で１５分間混練して麺生地を
製造した。 （４） 上記（３）で製造した麺生地を常法にしたがっ
て圧延・複合して複合麺帯（厚さ７ｍｍ）をつくり、室
温で１時間熟成した後、圧延して厚さ１．５ｍｍの麺帯
にし、これを切刃＃２０角にて切り出して麺線を製造し
た。(3) 1.5 parts of starch and 0.2 pigment
Was dissolved in 48 parts of water in advance and added to 100 parts of the wheat composition for ramen prepared in (1) above, and the mixture was mixed with a horizontal mixer (a mixer for testing manufactured by Tokyo Noodle Machine Co., Ltd.).
The noodle dough was manufactured by kneading at a rotation speed of 100 rotations / minute for 15 minutes. (4) The noodle dough produced in the above (3) is rolled and compounded according to a conventional method to form a composite noodle band (thickness 7 mm), aged at room temperature for 1 hour, and then rolled to 1.5 mm thick. A noodle band was cut out with a cutting blade # 20 square to produce a noodle band.
【００４０】（５） 上記（４）で得られた麺線４５０
ｇを沸騰水５５リットル中で１分１５秒間茹でた後、水
洗い、冷却を行って茹歩留り２６０％の茹麺を製造し、
これを２００ｇずつ型容器に平らに充填して、−４０℃
に急速凍結して、冷凍ラーメンを製造した。 （６） 上記（５）で得られた冷凍ラーメンを温度−１
８℃の冷凍庫で７日間保管した後、冷凍庫より取り出し
て、表面が乾かないようにビニールフイルムで覆って、
常温下（２３℃）に一昼夜（２４時間）放置して自然解
凍した。解凍したラーメンに、前以てつくっておいた冷
し中華用のタレをかけて、１０名のパネラーに食しても
らい、上記の表１に示す評価基準にしたがって弾力性、
茹伸びおよび滑らかさを評価してもらってその平均値を
採ったところ、下記の表３に示すとおりであった。(5) The noodle strings 450 obtained in the above (4)
g is boiled in 55 liters of boiling water for 1 minute and 15 seconds, washed with water and cooled to produce 260% boiling boiled noodles.
200 g of this was filled flat into a mold container,
To make frozen noodles. (6) The frozen ramen obtained in the above (5) is cooled to a temperature of -1.
After storing it in a freezer at 8 ℃ for 7 days, take it out of the freezer and cover it with vinyl film so that the surface does not dry out.
The mixture was allowed to stand at room temperature (23 ° C.) for 24 hours (24 hours) and thawed naturally. The thawed ramen is put on the pre-made sauce for chilled Chinese food, and has 10 panelists eat it. The elasticity according to the evaluation criteria shown in Table 1 above,
Table 3 below shows the results of evaluation of boiling elongation and smoothness, and taking the average value.
【００４１】《比較例 ３》［冷凍ラーメンの製造］ （１） 準強力小麦粉［日清製粉株式会社製「（特）ナ
ンバーワン」；粗蛋白含量１１．２％］９５部、タピオ
カ澱粉（ホーネンコーポレーション社製「ＭＫＫ１０
０」）５部を、バイタルグルテン（小川製粉社製「Ｏグ
ル」）３部および卵白１部を横型真空ミキサーに前以て
投入し混合しておき、これにかん粉１．５部と色素０．
２部を水４０部に溶解しておいて水溶液を加え、通常ミ
キシング２分、真空ミキシング１３分（−６００ｍＨ
ｇ）を行った後、常法通り製麺切り出しを行って麺線を
製造した。 （２） 上記（１）で得られた麺線４５０ｇを実施例２
の（５）と同様にして茹で上げて茹で歩留り２６５％の
茹麺を製造した後、これを２００ｇずつ型容器に平らに
充填して、−４０℃に急速凍結して、冷凍ラーメンを製
造した。 （３） 上記（２）で得られた冷凍ラーメンを温度−１
８℃の冷凍庫で７日間保管した後、冷凍庫より取り出し
て、実施例２の（６）と同様にして室温下に自然解凍し
た。解凍したラーメンに、前以てつくっておいた冷し中
華用のタレをかけて、１０名のパネラーに食してもら
い、上記の表１に示す評価基準にしたがって弾力性、茹
伸びおよび滑らかさを評価してもらってその平均値を採
ったところ、下記の表３に示すとおりであった。<< Comparative Example 3 >> [Production of frozen ramen] (1) Semi-strong wheat flour ["(*) No. 1" manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content 11.2%] 95 parts, tapioca starch (Honen) "MKK10" manufactured by Corporation
0 "), 5 parts of vital gluten (" Oguru "manufactured by Ogawa Flour Milling Co., Ltd.) and 1 part of egg white were previously charged and mixed in a horizontal vacuum mixer. 0.
2 parts are dissolved in 40 parts of water, and an aqueous solution is added. Normal mixing is performed for 2 minutes, and vacuum mixing is performed for 13 minutes (−600 mH
After performing g), noodles were cut out as usual to produce noodle strings. (2) 450 g of the noodle strings obtained in the above (1) were used in Example 2.
After boiled in the same manner as in (5) above to produce boiled noodles with a yield of 265%, 200 g each of this was filled into a mold container and quickly frozen at −40 ° C. to produce frozen noodles. . (3) The frozen ramen obtained in the above (2) was cooled to a temperature of -1.
After being stored in a freezer at 8 ° C. for 7 days, it was taken out of the freezer and naturally thawed at room temperature in the same manner as in (6) of Example 2. The thawed ramen is immersed in a pre-made sauce for chilled Chinese food and eaten by 10 panelists, and the elasticity, elongation and smoothness are evaluated according to the evaluation criteria shown in Table 1 above. The average value obtained by evaluation was as shown in Table 3 below.
【００４２】《比較例 ４》［冷蔵ラーメンの製造］ （１） 準強力小麦粉［日清製粉株式会社製「（特）ナ
ンバーワン」；粗蛋白含量１１．２％］９５部、馬鈴薯
澱粉（斜里町農業協同組合製「なかしゃり」）５部を、
バイタルグルテン（小川製粉社製「Ｏグル」）３部およ
び卵白１部を実施例１で使用したのと同じ横型ミキサー
に前以て投入し混合しておき、これにかん粉１．５部と
色素０．２部を水４０部に溶解しておいて水溶液を加
え、以下実施例２の（３）および（４）と同様にして混
練および切り出しを行って麺線を製造した。 （２） 上記（１）で得られた麺線４５０ｇを実施例２
の（５）と同様にして茹で上げて茹で歩留り２７０％の
茹麺を製造した。これを直ちに２００ｇずつに分けて包
装して、温度５℃の冷蔵庫に入れて一昼夜（２４時間）
保管した後、冷蔵庫から取り出して、前以てつくってお
いた冷し中華用のタレをかけて、１０名のパネラーに食
してもらい、上記の表１に示す評価基準にしたがって弾
力性、茹伸びおよび滑らかさを評価してもらってその平
均値を採ったところ、下記の表３に示すとおりであっ
た。Comparative Example 4 [Production of Refrigerated Ramen] (1) Semi-Strength Wheat Flour [Nisshin Flour Milling Co., Ltd. “(*) No. 1”; Crude Protein Content 11.2%] 95 parts, Potato Starch (Shari) Town Agricultural Cooperative “Nakashari”)
3 parts of vital gluten ("O glue" manufactured by Ogawa Flour Milling Co., Ltd.) and 1 part of egg white were previously charged and mixed in the same horizontal mixer used in Example 1, and 1.5 parts of millet was added thereto. An aqueous solution was added after dissolving 0.2 part of the dye in 40 parts of water, and kneading and cutting were performed in the same manner as in (3) and (4) of Example 2 to produce a noodle string. (2) 450 g of the noodle strings obtained in the above (1) were used in Example 2.
In the same manner as in (5), boiled and boiled noodles with a yield of 270% were produced. Immediately divide this into 200g and wrap it in a refrigerator at a temperature of 5 ° C for 24 hours a day.
After storage, take out from the refrigerator, put the pre-made chilled Chinese sauce on it, and have 10 panelists eat it. Elasticity and boiling according to the evaluation criteria shown in Table 1 above When the average value was obtained by evaluating the smoothness and the smoothness, it was as shown in Table 3 below.
【００４３】[0043]
【表３】 ラーメンの品質 弾力性 茹伸び 滑らかさ 総 合 実施例２ ４.２ ４.１ ３.３ １１.６ 比較例３ １.０ １.０ １.０ ３.０ 比較例４ １.５ １.３ ２.８ ５.６ [Table 3] Elasticity of ramen Boiling elongation Smoothness Total Example 2 4.2 4.1 3.3 11.6 Comparative Example 3 1.0 1.0 1.0 3.0 Comparative Example 4 1.5 1.3 2.8 5.6
【００４４】上記の表３の結果から、粗蛋白含量の高い
小麦粉（小粒径画分の小麦粉）、エーテル化タピオカ澱
粉およびグルテンを用いて得られた実施例２の冷凍ラー
メンの場合は、室温下に自然解凍（緩慢解凍）したとき
にも、茹伸びが少なくて、弾力性、滑らかさに優れる、
食感の良好なラーメンが得られることがわかる。それに
対して、粗蛋白含量が１２％未満の小麦粉、エーテル化
していないタピオカ澱粉およびグルテンを用いて製造し
た比較例３の冷凍ラーメン（従来の冷凍ラーメンに相
当）の場合は、室温下に自然解凍（緩慢解凍）すると、
茹伸びが著しく、弾力性、滑らかさのすべてが劣ったも
のとなることがわかる。また、粗蛋白含量が１２％未満
の小麦粉、エーテル化していないタピオカ澱粉およびグ
ルテンを用いて製造した比較例４のラーメン（凍結処理
を行なわない通常の茹でラーメン）の場合は、凍結処理
を行っていないことによって比較例３の冷凍ラーメンに
比べれば茹伸びは少ないものの、冷蔵保存時にやはりか
なりの茹伸びが生じて、弾力性、滑らかさのいずれもが
劣ったものになることがわかる。From the results shown in Table 3 above, in the case of the frozen ramen of Example 2 obtained using wheat flour having a high crude protein content (flour having a small particle size), etherified tapioca starch and gluten, room temperature was obtained. Even when natural thawing (slow thawing) below, there is little boiling, excellent elasticity and smoothness,
It can be seen that ramen having a good texture can be obtained. On the other hand, in the case of the frozen ramen of Comparative Example 3 (corresponding to the conventional frozen ramen) produced using wheat flour having a crude protein content of less than 12%, non-etherified tapioca starch and gluten, the natural thaw was performed at room temperature. (Slow thawing)
It can be seen that boiling was remarkable and elasticity and smoothness were all inferior. In addition, in the case of the ramen of Comparative Example 4 (normal boiled ramen not subjected to the freezing treatment) manufactured using wheat flour having a crude protein content of less than 12%, non-etherified tapioca starch and gluten, the freezing treatment was performed. It can be seen that the absence of boilers results in less boil-out than the frozen ramen of Comparative Example 3, but also considerable boil-out during refrigerated storage, resulting in poor elasticity and smoothness.
【００４５】《実施例 ３》［冷凍日本そばの製造］ （１） 市販の薄力小麦粉（日清製粉株式会社製「フラ
ワー」；粗蛋白含量７．７％；平均粒径６０μｍ）を分
級機（日清エンジニアリング株式会社製「ターボクラシ
ファイアーＴＣ−１５Ｎ」）にかけて分級処理して、小
粒径の小麦粉画分（粗蛋白含量１５％）を回収した。 （２） 上記（１）で得られた小粒径の小麦粉１０部、
アセチル化タピオカ澱粉（ホーネンコーポレーション社
製「Ａ−７００」）４５部、活性グルテン（小川製粉社
製「Ｏグル」；水分含量８％）１５部およびそば粉（宮
本製粉社製「青玉印」）３０部を混合して、日本そば用
穀粉組成物を予め調製した。 （３） 食塩１部を水４２部に予め溶解したものを、上
記（１）で調製した日本そば用小麦組成物１００部に加
えて、横型ミキサー（東京麺機株式会社製のテスト用ミ
キサー）にて、１００回転／分の回転速度で１３分間混
練して麺生地を製造した。 （４） 上記（３）で製造した麺生地を常法にしたがっ
て圧延して厚さ１．５ｍｍの麺帯にし、これを切刃＃２
０角にて切り出して麺線を製造した。Example 3 [Production of Frozen Nihon Soba] (1) A commercially available light flour (“Flower” manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content: 7.7%; average particle size: 60 μm) was classified by a classifier. ("Turbo Classifier TC-15N" manufactured by Nisshin Engineering Co., Ltd.) to classify and collect a small particle size wheat flour fraction (crude protein content 15%). (2) 10 parts of the small particle size flour obtained in (1) above,
45 parts of acetylated tapioca starch ("A-700" manufactured by Honen Corporation), 15 parts of active gluten ("Oguru" manufactured by Ogawa Flour Milling Co., Ltd .; 8% water content) and buckwheat flour ("Aotama" manufactured by Miyamoto Milling Co., Ltd.) By mixing 30 parts, a flour composition for Japanese buckwheat was prepared in advance. (3) 1 part of salt was dissolved in 42 parts of water in advance and added to 100 parts of the wheat composition for Japanese buckwheat prepared in (1) above, and a horizontal mixer (a mixer for testing manufactured by Tokyo Menki Co., Ltd.) The mixture was kneaded at a rotation speed of 100 rpm for 13 minutes to produce a noodle dough. (4) The noodle dough produced in the above (3) is rolled according to a conventional method to form a 1.5 mm-thick noodle belt, and this is cut with a cutting blade # 2.
The noodle strings were cut out at a zero angle to produce noodle strings.
【００４６】（５） 上記（４）で得られた麺線４５０
ｇを沸騰水５５リットル中で３５秒間茹でた後、水洗
い、冷却を行って茹歩留り２５０％の茹麺を製造し、こ
れを１８０ｇずつ型容器に平らに充填して、−４０℃に
急速凍結して、冷凍日本そばを製造した。 （６） 上記（５）で得られた冷凍日本そばを温度−１
８℃の冷凍庫で７日間保管した後、冷凍庫より取り出し
て、冷蔵庫（温度５℃）に入れて一昼夜（２４時間）か
けて緩慢解凍した。解凍した日本そばを軽く水洗いした
後、つけつゆにて１０名のパネラーに食してもらい、上
記の表１に示す評価基準にしたがって弾力性、茹伸びお
よび滑らかさを評価してもらってその平均値を採ったと
ころ、下記の表４に示すとおりであった。(5) The noodle strings 450 obtained in the above (4)
g in 55 liters of boiling water for 35 seconds, and then washed with water and cooled to produce boiled noodles with a yield of 250%, filled 180g each in a mold container, and quickly frozen at -40 ° C. To produce frozen Japanese buckwheat noodles. (6) The frozen Japanese buckwheat obtained in the above (5) is heated at a temperature of -1.
After being stored in a freezer at 8 ° C. for 7 days, it was taken out of the freezer, placed in a refrigerator (temperature 5 ° C.), and slowly thawed all day and night (24 hours). After gently washing the thawed Japanese buckwheat with water, have 10 panelists eat it with soup and then evaluate the elasticity, boiling and smoothness according to the evaluation criteria shown in Table 1 above, and average the average value. When taken, it was as shown in Table 4 below.
【００４７】《比較例 ５》［冷凍日本そばの製造］ （１） 強力小麦粉（日清製粉株式会社製「ミリオ
ン」；粗蛋白含量１２．２％）７０部、そば粉（宮本製
粉社製「青玉印」）３０部を、活性グルテン（小川製粉
社製「Ｏグル」）２部および卵白０．８部を実施例１で
使用したのと同じ横型ミキサーに前以て投入し混合して
おき、これに食塩１部を水３０部に溶解しておいた食塩
水を加え、以下実施例３の（３）および（４）と同様に
して混練および切り出しを行って麺線を製造した。 （２） 上記（１）で得られた麺線４５０ｇを実施例２
の（５）と同様にして茹で上げて茹で歩留り２３０％の
茹麺を製造した後、これを１８０ｇずつ型容器に平らに
充填して、−４０℃に急速凍結して、冷凍日本そばを製
造した。 （３） 上記（２）で得られた冷凍日本そばを温度−１
８℃の冷凍庫で７日間保管した後、冷凍庫より取り出し
て、実施例３の（６）と同様にして冷蔵庫にて緩慢解凍
した。解凍した日本そばをつけつゆにて１０名のパネラ
ーに食してもらい、上記の表１に示す評価基準にしたが
って弾力性、茹伸びおよび滑らかさを評価してもらって
その平均値を採ったところ、下記の表４に示すとおりで
あった。<< Comparative Example 5 >> [Production of frozen Japanese buckwheat] (1) 70 parts of strong flour (“Million” manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content: 12.2%), buckwheat flour (Miyamoto Flour Milling Co., Ltd.) 30 parts of "Aotama"), 2 parts of active gluten ("Oguru" manufactured by Ogawa Flour Milling Co., Ltd.) and 0.8 parts of egg white were previously charged and mixed in the same horizontal mixer used in Example 1. Then, a salt solution in which 1 part of salt was dissolved in 30 parts of water was added, and kneaded and cut out in the same manner as in (3) and (4) of Example 3 to produce a noodle string. (2) 450 g of the noodle strings obtained in the above (1) were used in Example 2.
After boiled in the same manner as in (5) above to produce boiled noodles with a 230% yield, fill 180 g each in a flat container and quickly freeze to -40 ° C to produce frozen Nippon Soba did. (3) The frozen Japanese buckwheat obtained in the above (2) is heated at a temperature of -1.
After being stored in a freezer at 8 ° C. for 7 days, it was taken out of the freezer and slowly defrosted in a refrigerator in the same manner as in (3) of Example 3. The thawed Japanese buckwheat noodles were eaten by ten panelists with soup soup, and the elasticity, elongation and smoothness were evaluated according to the evaluation criteria shown in Table 1 above, and the average value was obtained. As shown in Table 4.
【００４８】《比較例 ６》［冷蔵日本そばの製造］ （１） 強力小麦粉（日清製粉株式会社製「オーショ
ン」；粗蛋白含量１３．０％）７０部、そば粉（宮本製
粉社製「青玉印」）３０部を、活性グルテン（小川製粉
社製「Ｏグル」）２部および卵白０．８部を実施例１で
使用したのと同じ横型ミキサーに前以て投入し混合して
おき、これに食塩１部を水３０部に溶解しておいた食塩
水を加え、以下実施例３の（３）および（４）と同様に
して混練および切り出しを行って麺線を製造した。 （２） 上記（１）で得られた麺線４５０ｇを実施例３
の（５）と同様にして茹で上げて茹で歩留り２５０％の
茹麺を製造した。これを直ちに１８０ｇずつに分けて包
装して、温度５℃の冷蔵庫に入れて一昼夜（２４時間）
保管した後、冷蔵庫から取り出して、つけつゆにて１０
名のパネラーに食してもらい、上記の表１に示す評価基
準にしたがって弾力性、茹伸びおよび滑らかさを評価し
てもらってその平均値を採ったところ、下記の表４に示
すとおりであった。Comparative Example 6 [Production of Refrigerated Nippon Soba] (1) 70 parts of strong flour (“Ation” manufactured by Nisshin Flour Milling Co., Ltd .; crude protein content: 13.0%), buckwheat flour (produced by Miyamoto Milling Co., Ltd.) 30 parts of "Aotama"), 2 parts of active gluten ("Oguru" manufactured by Ogawa Flour Milling Co., Ltd.) and 0.8 parts of egg white were previously charged and mixed in the same horizontal mixer used in Example 1. Then, a salt solution in which 1 part of salt was dissolved in 30 parts of water was added, and kneaded and cut out in the same manner as in (3) and (4) of Example 3 to produce a noodle string. (2) Example 3: 450 g of the noodle strings obtained in (1) above
In the same manner as in (5), boiled and boiled noodles with a yield of 250% were produced. Immediately divide this into 180g and wrap it in a refrigerator at a temperature of 5 ° C for 24 hours.
After storing, remove from the refrigerator and use soup
Named panelists eat and evaluate the elasticity, elongation and smoothness according to the evaluation criteria shown in Table 1 above, and average values are obtained. The results are shown in Table 4 below.
【００４９】[0049]
【表４】 日本そばの品質 弾力性 茹伸び 滑らかさ 総 合 実施例３ ３.８ ４.４ ３.３ １１.５ 比較例５ １.０ １.０ １.０ ３.０ 比較例６ ２.２ １.８ ２.９ ６.９ [Table 4] Quality resilience of Japanese buckwheat Boiling smoothness Total Example 3 3.8 4.4 3.3 11.5 Comparative Example 5 1.0 1.0 1.0 3.0 Comparative Example 6 2.2 1.8 2.9 6.9
【００５０】上記の表４の結果から、粗蛋白含量の高い
小麦粉（小粒径の小麦粉）、アセチル化タピオカ澱粉お
よびグルテンを用いて得られた実施例３の冷凍日本そば
の場合は、冷蔵庫にて緩慢解凍したときにも、茹伸びが
少なくて、弾力性、滑らかさに優れる、食感の良好な日
本そばが得られることがわかる。 それに対して、粗蛋白含量が１２％以上である小麦粉お
よびグルテンを用いているが、アセチル化処理および／
またはエーテル化処理タピオカ澱粉を用いていない比較
例５の冷凍日本そばの場合は、室温下に冷蔵温度で緩慢
解凍すると、茹伸びが著しく、弾力性、滑らかさのすべ
てが劣ったものとなることがわかる。また、粗蛋白含量
が１２％以上である小麦粉およびグルテンを用いている
が、アセチル化処理および／またはエーテル化処理タピ
オカ澱粉を用いていない比較例６の日本そば（凍結処理
を行わわない通常の茹で日本そば）の場合は、凍結処理
を行っていないことによって比較例５の冷凍日本そばに
比べれば茹伸びは少ないものの、冷蔵保存時にやはりか
なりの茹伸びが生じて、弾力性、滑らかさのいずれもが
劣ったものになることがわかる。From the results shown in Table 4 above, in the case of the frozen Japanese buckwheat of Example 3 obtained using wheat flour having a high crude protein content (small particle size flour), acetylated tapioca starch and gluten, the refrigerator was used. It can be seen that even when slowly thawed, it is possible to obtain a Japanese noodle with a good texture, with less boiling and excellent elasticity and smoothness. On the other hand, flour and gluten having a crude protein content of 12% or more are used.
Alternatively, in the case of the frozen Japanese buckwheat of Comparative Example 5 which does not use the etherified tapioca starch, when slowly defrosted at room temperature and at the refrigeration temperature, the boiling point becomes remarkable, and the elasticity and smoothness are all poor. I understand. In addition, the flour and gluten having a crude protein content of 12% or more are used, but the acetylated and / or etherified treated tapioca starch of Comparative Example 6 which does not use the Japanese buckwheat (an ordinary non-frozen treatment is not performed) In the case of (boiled Japanese buckwheat), although the freezing treatment was not performed, the boiled length was smaller than that of the frozen Japanese buckwheat of Comparative Example 5; It turns out that all are inferior.
【００５１】[0051]
【発明の効果】本発明による場合は、加熱下での急速解
凍を行った場合は勿論のこと、室温下での自然解凍や冷
蔵温度での解凍などのような緩慢解凍を行った場合に
も、茹伸びが少なくて、滑らかさ、弾力性、もちもち性
などの特性に優れる、食感の良好な麺類に解凍すること
のできる冷凍麺類を得ることができる。さらに、本発明
の麺類用穀粉組成物を用いた場合には、上記した優れた
冷凍麺類を、所定の原料成分を個々に購入して配合する
などの繁雑な手間を要することなく、極めて短時間に且
つ簡単に製造することができる。そして、本発明による
場合は、室温下での自然解凍や冷蔵温度での解凍などの
ような緩慢解凍を行っても、茹伸びの少ない、上記した
高品質の麺類が得られるので、冷凍麺類を加熱解凍する
場合のように、電子レンジ、熱湯供給装置、加熱水蒸気
などの解凍装置などを設置しなくても良いので、設備面
および熱効率の点に経費をかける必要がなくなり、所定
の作業予定を組んでおくだけで、美味しい麺類をタイム
リーに提供することができる。According to the present invention, not only the case of rapid thawing under heating, but also the case of slow thawing such as natural thawing at room temperature or thawing at refrigeration temperature. It is possible to obtain frozen noodles which can be thawed into noodles having a good texture, having a small boiling point and excellent in properties such as smoothness, elasticity and stickiness. Furthermore, when the flour composition for noodles of the present invention is used, the above-mentioned excellent frozen noodles can be prepared in a very short time without complicated labor such as purchasing and blending predetermined raw material components individually. And can be easily manufactured. And, according to the present invention, even if slow thawing such as natural thawing at room temperature or thawing at refrigeration temperature is performed, the above-mentioned high-quality noodles with less boiling can be obtained. Since there is no need to install a microwave oven, a hot water supply device, a decompression device for heated steam, etc. as in the case of heating and thawing, there is no need to spend expenses on equipment and thermal efficiency. Just by assembling, delicious noodles can be provided in a timely manner.
Claims (9)
る小麦粉；（ｂ）エーテル化処理および／またはアセチ
ル化処理がなされているタピオカ澱粉；（ｃ）グルテ
ン；および場合により（ｄ）脱脂粉乳を、必要に応じて
他の原料および／または添加剤と共に用いて、常法にし
たがってα化した麺類を製造した後、凍結することを特
徴とする冷凍麺類の製造方法。1. A flour having a crude protein content of at least 12% by weight; (b) a tapioca starch which has been subjected to an etherification treatment and / or an acetylation treatment; (c) gluten; and optionally (d). A method for producing frozen noodles, wherein skim milk powder is used together with other raw materials and / or additives as necessary to produce gelatinized noodles according to a conventional method, followed by freezing.
（ａ）を５〜３０重量％、タピオカ澱粉（ｂ）を４０〜
８０重量％、およびグルテン（ｃ）を５〜３０重量％の
割合で用いる請求項１の製造方法。2. Wheat flour (a) is 5 to 30% by weight and tapioca starch (b) is 40 to 40% by weight, based on the total weight of flours.
2. The method according to claim 1, wherein 80% by weight and gluten (c) are used in a ratio of 5 to 30% by weight.
る小麦粉；（ｂ）エーテル化処理および／またはアセチ
ル化処理がなされているタピオカ澱粉；並びに（ｃ）乾
燥したグルテンから主としてなることを特徴とする麺類
用穀粉組成物。3. It mainly comprises: (a) flour having a crude protein content of 12% by weight or more; (b) tapioca starch which has been subjected to an etherification treatment and / or an acetylation treatment; and (c) dried gluten. A flour composition for noodles, comprising:
（ａ）を５〜３０重量％、タピオカ澱粉（ｂ）を４０〜
８０重量％、およびグルテン（ｃ）を５〜３０重量％の
割合で含有する請求項３の麺類用穀粉組成物。4. The flour (a) is 5 to 30% by weight and the tapioca starch (b) is 40 to 40% by weight, based on the total weight of the flours.
The flour composition for noodles according to claim 3, comprising 80% by weight and 5-30% by weight of gluten (c).
４の麺類用穀粉組成物。5. The flour composition for noodles according to claim 3, further comprising skim milk powder.
か１項の麺類用穀粉組成物。6. The flour composition for noodles according to any one of claims 3 to 5, which is for frozen noodles.
６の麺類用穀粉組成物。7. The flour composition for noodles according to claim 6, which is for frozen noodles that undergo slow thawing.
凍麺類。8. Frozen noodles produced by the method according to claim 1.
冷凍麺類。9. The frozen noodles according to claim 8, which are frozen noodles for slow thawing.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21612896A JP3649532B2 (en) | 1996-07-29 | 1996-07-29 | Method for producing frozen noodles |
| KR1019970035406A KR100510391B1 (en) | 1996-07-29 | 1997-07-28 | Manufacturing method of frozen noodles, frozen noodles prepared by the relevant method, and grain flour composition for frozen noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21612896A JP3649532B2 (en) | 1996-07-29 | 1996-07-29 | Method for producing frozen noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1042811A true JPH1042811A (en) | 1998-02-17 |
| JP3649532B2 JP3649532B2 (en) | 2005-05-18 |
Family
ID=16683706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21612896A Expired - Lifetime JP3649532B2 (en) | 1996-07-29 | 1996-07-29 | Method for producing frozen noodles |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP3649532B2 (en) |
| KR (1) | KR100510391B1 (en) |
Cited By (7)
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|---|---|---|---|---|
| KR100938198B1 (en) | 2007-10-31 | 2010-01-22 | 한국식품연구원 | Barley Noodles and Process for Preparing the Same |
| JP2014018142A (en) * | 2012-07-18 | 2014-02-03 | Nisshin Flour Milling Inc | Production method of retort noodles |
| WO2014041853A1 (en) | 2012-09-12 | 2014-03-20 | 日清フーズ株式会社 | Frozen cooked noodle and method for manufacturing same |
| WO2014203991A1 (en) | 2013-06-21 | 2014-12-24 | 日清フーズ株式会社 | Method for manufacturing frozen cooked noodles |
| WO2015115366A1 (en) * | 2014-01-31 | 2015-08-06 | 日清フーズ株式会社 | Pre-cooked frozen noodles and method for manufacturing same |
| WO2019216390A1 (en) * | 2018-05-10 | 2019-11-14 | イートアンド株式会社 | Cold-storage potsticker skin, cold-storage boiled potsticker, boiled potsticker, and method for producing cold-storage potsticker |
| US20200205449A1 (en) * | 2017-05-24 | 2020-07-02 | Yuki Gosei Kogyo Co., Ltd. | Hardening inhibitor for brine-containing noodles or brine-containing wonton wrapper |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100462692B1 (en) * | 2002-08-06 | 2004-12-17 | 홍성룡 | Process for preparing dough product |
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| JPS5955156A (en) * | 1982-09-25 | 1984-03-30 | Nichiden Kagaku Kk | Preparation of non-fried instant noodle |
| JPH02222661A (en) * | 1989-02-27 | 1990-09-05 | Fuji Seifun Kk | Dough for frozen udon (like noodle) |
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| JPH05328921A (en) * | 1992-05-29 | 1993-12-14 | Nichiden Kagaku Kk | Production of raw chinese noodle |
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| JPH03143361A (en) * | 1989-10-26 | 1991-06-18 | Matsutani Kagaku Kogyo Kk | Preparation of noodle |
| JPH06181709A (en) * | 1992-12-18 | 1994-07-05 | Matsutani Chem Ind Ltd | Production of long-lived chinese noodle |
| JPH08140609A (en) * | 1994-11-24 | 1996-06-04 | Nisshin Flour Milling Co Ltd | Instant fried noodle and its production |
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Also Published As
| Publication number | Publication date |
|---|---|
| JP3649532B2 (en) | 2005-05-18 |
| KR980007994A (en) | 1998-04-30 |
| KR100510391B1 (en) | 2005-12-13 |
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