WO2015115366A1 - 冷凍調理済み麺類およびその製造方法 - Google Patents
冷凍調理済み麺類およびその製造方法 Download PDFInfo
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- WO2015115366A1 WO2015115366A1 PCT/JP2015/052024 JP2015052024W WO2015115366A1 WO 2015115366 A1 WO2015115366 A1 WO 2015115366A1 JP 2015052024 W JP2015052024 W JP 2015052024W WO 2015115366 A1 WO2015115366 A1 WO 2015115366A1
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- WIPO (PCT)
- Prior art keywords
- noodles
- collagen peptide
- tapioca starch
- mass
- sauce
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 47
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 40
- 235000010610 frozen noodles Nutrition 0.000 title abstract description 6
- 235000012149 noodles Nutrition 0.000 claims abstract description 154
- 102000008186 Collagen Human genes 0.000 claims abstract description 74
- 108010035532 Collagen Proteins 0.000 claims abstract description 74
- 229920001436 collagen Polymers 0.000 claims abstract description 74
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 71
- 229920002472 Starch Polymers 0.000 claims abstract description 59
- 235000019698 starch Nutrition 0.000 claims abstract description 59
- 239000008107 starch Substances 0.000 claims abstract description 57
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 52
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- 238000010257 thawing Methods 0.000 claims abstract description 37
- 239000000203 mixture Substances 0.000 claims abstract description 30
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- 238000007710 freezing Methods 0.000 claims abstract description 16
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- 239000007864 aqueous solution Substances 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 20
- 108010010803 Gelatin Proteins 0.000 description 18
- 239000008273 gelatin Substances 0.000 description 18
- 229920000159 gelatin Polymers 0.000 description 18
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- 235000011852 gelatine desserts Nutrition 0.000 description 18
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- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
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- 102000004190 Enzymes Human genes 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
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- 244000267823 Hydrangea macrophylla Species 0.000 description 2
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- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
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- 235000021312 gluten Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000006166 lysate Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
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- 229940055729 papain Drugs 0.000 description 2
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- XHXFXVLFKHQFAL-UHFFFAOYSA-N phosphoryl trichloride Chemical compound ClP(Cl)(Cl)=O XHXFXVLFKHQFAL-UHFFFAOYSA-N 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
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- 238000010998 test method Methods 0.000 description 2
- 239000012085 test solution Substances 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000221017 Euphorbiaceae Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000287127 Passeridae Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- BNIILDVGGAEEIG-UHFFFAOYSA-L disodium hydrogen phosphate Chemical compound [Na+].[Na+].OP([O-])([O-])=O BNIILDVGGAEEIG-UHFFFAOYSA-L 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000002194 freeze distillation Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 238000001471 micro-filtration Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 1
- 235000019796 monopotassium phosphate Nutrition 0.000 description 1
- 125000004365 octenyl group Chemical group C(=CCCCCCC)* 0.000 description 1
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
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- 238000005096 rolling process Methods 0.000 description 1
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- 238000000926 separation method Methods 0.000 description 1
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- 238000010025 steaming Methods 0.000 description 1
- 239000004034 viscosity adjusting agent Substances 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Definitions
- the present invention relates to a frozen cooked noodle and a method for producing the same.
- frozen cooked noodles are manufactured by boiling noodles made from materials such as wheat flour, cooling with water, and then quickly freezing.
- the noodles before freezing generally contain a lot of water due to the boiling process and the water cooling process.
- the starch contained in the noodles Aging is promoted. Therefore, conventional frozen cooked noodles have the disadvantage that they become hard due to aging of starch and the texture is lowered.
- Patent Document 1 describes that frozen pregelatinized noodles produced from a composition containing wheat flour, starch and curdlan have a good texture even after thawing with running water or slow thawing.
- Patent Document 2 also discloses that frozen pregelatinized noodles produced from raw flour containing crude protein content of 12% or more, processed tapioca starch and gluten have a good texture even after refrigeration temperature thawing or slow thawing. It is described.
- Patent Document 3 compensates for the decrease in gelatinization degree due to aging of noodles during slow thawing by increasing the gelatinization degree of noodles by intermittently immersing the noodle strings in hot water and boiling. It describes preventing the texture of noodles from lowering.
- Patent Document 4 describes that by applying gelatin coating to the noodle strings, the noodles after thawing can be prevented from being reduced in texture due to the spread of the noodles and can be easily loosened.
- Patent Document 5 describes that a creamy food (eg, macaroni gratan) that is mainly composed of starch can be blended with a collagen peptide to maintain a creamy state even after cooking after frozen storage.
- JP 2000-342207 A Japanese Patent Laid-Open No. 10-042811 JP 2001-252036 A Japanese Unexamined Patent Publication No. 63-283547 Japanese Patent Application Laid-Open No. 2002-223731
- the object of the present invention is to provide frozen cooked noodles that have a good texture and prevent deterioration in quality even after slow thawing such as natural thawing at room temperature or thawing under running water.
- the present inventors have made a noodle produced from a raw material containing processed tapioca starch, alphatized, and then adhered a composition containing a collagen peptide, It has been found that by freezing, frozen cooked noodles that can maintain a good texture even after slow thawing can be produced, and the present invention has been completed.
- the present invention is a method for producing frozen cooked noodles: obtaining noodles produced from raw powder containing 5 to 80% by weight of processed tapioca starch; converting the noodles into ⁇ ; A method comprising: attaching a composition containing a collagen peptide to the modified noodles; and freezing the noodles to which the composition is attached.
- the present invention also provides a method for producing cooked noodles, which comprises thawing the frozen cooked noodles.
- the frozen cooked noodles obtained by the production method of the present invention can maintain a good texture like that of noodles before freezing even after being thawed, especially after being slowly thawed.
- the frozen and cooked noodles obtained by the production method of the present invention do not become soft even if they are thawed for a long period of time and then slowly thawed, and have a good texture that is smooth and elastic.
- noodles refer to foods obtained by molding dough prepared by kneading raw material powders including flour and starch, and the type and shape are not particularly limited.
- the noodles in this specification include, for example, so-called noodle strings such as udon, soba, Chinese noodles, long pasta, short pasta such as macaroni and penne, flat pasta, noodle skins such as gyoza and spring rolls , Etc. are included.
- the noodles used for the production of frozen cooked noodles are noodles produced from raw material powder containing processed tapioca starch.
- Tapioca starch is a starch produced from the rhizome of cassava of the Euphorbiaceae family.
- a processed tapioca starch can be produced.
- the chemical processing method or chemical modification method include known methods such as esterification, etherification, and crosslinking.
- esterified tapioca starch include acetylated tapioca starch, phosphorylated tapioca starch, octenyl succinylated tapioca starch and the like.
- Examples of etherified tapioca starch include hydroxypropylated tapioca starch and carboxymethylated tapioca starch.
- Examples of the crosslinked tapioca starch include phosphoric acid crosslinked tapioca starch and glycerol crosslinked tapioca starch.
- Acetylated tapioca starch can be produced, for example, by reacting tapioca starch with acetic anhydride.
- Phosphoric acid crosslinked tapioca starch can be produced, for example, by crosslinking with tapioca starch and phosphorus oxychloride.
- Hydroxypropylated tapioca starch can be produced, for example, by etherifying tapioca starch with propylene oxide.
- any one of the above-described processed tapioca starches may be contained alone, or two or more kinds may be contained in combination.
- the processed tapioca starch contained in the raw material powder may be preferably one or more selected from the group consisting of esterified tapioca starch, etherified tapioca starch and cross-linked tapioca starch, more preferably esterified tapioca. It may be one or more selected from the group consisting of starch and etherified tapioca starch, and more preferably one or more selected from the group consisting of acetylated tapioca starch and hydroxypropyl tapioca starch.
- the content of the processed tapioca starch in the raw material powder may be 5 to 80% by mass, preferably 20 to 60% by mass, based on the total amount of the raw material powder.
- the content of the processed tapioca starch is less than 5% by mass, the frozen and cooked noodles after thawing lose smoothness and elasticity and become a hard texture.
- the content exceeds 80% by mass the frozen and cooked noodles after thawing have an excessively soft texture without smoothness or elasticity.
- the raw material powder may contain flour commonly used in the production of noodles such as wheat flour, durum wheat flour, durum semolina flour, udon flour, buckwheat flour, and rice flour.
- the content of the flour in the raw material powder may be 18 to 95% by mass in the total amount of the raw material powder. If the flour content is less than 18% by mass, the flavor of the noodles is lowered. On the other hand, if the flour content exceeds 95% by mass, the texture of the frozen cooked noodles after thawing is not improved.
- the above-mentioned noodles are also other components usually used in the production of noodles, such as gluten, starches other than the above-mentioned processed tapioca starch, eggs, emulsifiers, viscosity modifiers, seasonings It may include fees.
- the content of the other components in the noodles is 30% by mass or less with respect to 100% by mass of the raw material powder.
- the noodles can be produced by molding a dough prepared by kneading the raw material powder or, if necessary, the other components and water, according to a normal method.
- the above-mentioned raw material powder is mixed with the above-mentioned other components and an appropriate amount of water (for example, 20 to 55 parts by weight of water with respect to 100 parts by weight of the raw material powder and other components) and kneaded.
- the noodles having a predetermined shape can be produced by rolling the resulting dough and then cutting it.
- noodles having a predetermined shape can be produced by extruding the dough obtained by the above-described procedure from a die having pores. These noodles may be semi-raw noodles and dry noodles produced through a drying process, or raw noodles produced without undergoing a drying process.
- the noodles used in the method for producing frozen cooked noodles according to the present invention are commercially available raw noodles, semi-raw noodles, as long as they are manufactured from raw material powders containing the above processed tapioca starch in the above amounts. Or dry noodles may be sufficient.
- the noodles prepared by the above-described procedure are then ⁇ -ized.
- the method for pre-gelatinizing the noodles is not particularly limited as long as the starch in the noodles can be pre-gelatinized, and any of the well-known pregelatinization methods may be adopted.
- the gelatinization of the noodles can be performed by a method of immersing the noodles in boiling water, boiling, a method of steaming the noodles, or a combination thereof.
- the gelatinized noodles are washed with water as necessary to remove the sliminess on the surface of the noodles and then cooled. Cooling can be performed by a known method such as water cooling or air cooling.
- the ⁇ -noodles are then brought into contact with a composition containing a collagen peptide.
- the composition containing the said collagen peptide is made to adhere to the said gelatinized noodles.
- means for bringing the composition containing the collagen peptide into contact with the pregelatinized noodles means capable of adhering the composition to the entire surface of the noodles is preferable. For example, spraying, coating, dipping, addition And the like. Among these, spraying or addition mixing is preferable from the viewpoint of economy and simplicity.
- the composition containing the collagen peptide only needs to be a composition containing the collagen peptide dissolved therein, and even if the form is liquid, it is solid, semi-solid, sol or gel. It may be.
- the collagen peptide contained in the composition may be any collagen peptide commonly used in foods, such as animal-derived gelatin prepared from cow bone, cow skin, shark cartilage, pig bone, pig skin, etc.
- a hydrolyzate of collagen can be used. Examples of the hydrolysis method include a method using an enzyme such as papain, a method of treating with an acid or alkali, and a method of heating.
- gelatin and collagen are continuously hydrolyzed as described above, they are finally decomposed into amino acids (molecular weight of about 100).
- collagen peptides that are not degraded to amino acids are used in the present invention.
- examples of the collagen peptide suitably used in the present invention include those having an average molecular weight of 2,000 to 50,000, more preferably 8,000 to 50,000.
- the average molecular weight of the collagen peptide can be measured according to a photographic gelatin test method (PAGI method: photographic gelatin test method 10th edition, 2006).
- the PAGI method is a method for estimating a molecular weight distribution by obtaining a chromatogram of an aqueous collagen solution by gel filtration using high-performance liquid chromatography.
- An example of a more detailed procedure is as follows. (1) Take 2 g of sample into a 100 mL volumetric flask, add eluent (equal mixture of 0.1 mol / L potassium dihydrogen phosphate solution and 0.1 mol / L disodium hydrogen phosphate solution), and swell for 1 hour Then, heat at 60 ° C. for 60 minutes to dissolve.
- the composition containing the collagen peptide may be a liquid, semi-solid, sol or gel aqueous solution of collagen peptide prepared by dissolving the collagen peptide in water, preferably an aqueous collagen peptide solution. It can be.
- the content of collagen peptide in the collagen peptide aqueous solution is 0.1 to 8% by mass, preferably 0.3 to 8% by mass, more preferably 0.3 to 6% by mass, and still more preferably 1.0%. -6% by mass, more preferably 2-6% by mass. If the collagen peptide content in the collagen peptide aqueous solution is less than 0.1% by mass, the frozen cooked noodles after thawing lose smoothness and elasticity, become soft, and the texture is not improved. The appearance of noodles after thawing is also deteriorated. On the other hand, when the content exceeds 8% by mass, the noodles adhere to each other, so that the noodles after thawing are difficult to unravel and unevenness occurs in the thawing time.
- the amount of the collagen peptide aqueous lysate attached to the pregelatinized noodles is 3% by mass or more, preferably 6% by mass or more, more preferably 100% by mass of the pregelatinized noodles before contact with the lysate. Is 10% by mass or more.
- the upper limit of the adhesion amount is not particularly limited, but if it is too much, noodles are buried in the collagen peptide aqueous solution, and when eating, the noodles and collagen peptide aqueous solution are It becomes difficult to understand.
- the upper limit of the adhesion amount is 40% by mass or less, more preferably 30% by mass or less, with respect to 100% by mass of the pregelatinized noodles before being brought into contact with the melt.
- the collagen peptide-containing composition may be a collagen peptide-containing sauce prepared by dissolving a collagen peptide in a noodle sauce.
- Any noodle sauce may be used as long as it is a commonly used noodle sauce such as juice, sauce, sauce, and sprinkle.
- the sauces for the noodles include tomato sauces such as meat sauce and napolitan sauce; white sauces such as carbonara sauce; brown sauces; oil sauces; noodle soup; dashi soup; Chinese soup; Sprinkles and the like, but are not limited to these.
- the content of the collagen peptide in the collagen peptide-containing source is 0.1 to 8% by mass, preferably 0.3 to 8% by mass, more preferably 2 to 8% by mass, and further preferably 0.3 to 6% by mass. %, More preferably 1.0 to 6% by mass, still more preferably 2 to 6% by mass. If the collagen peptide content in the collagen peptide-containing sauce is less than 0.1% by mass, the frozen and cooked noodles after thawing lose smoothness and elasticity, become soft, and the texture is not improved. The appearance of noodles after thawing is also deteriorated. On the other hand, when the content exceeds 8% by mass, the noodles adhere to each other, or the noodles and the sauce become agglomerated, so that the noodles after thawing become difficult to unravel and the thawing time becomes uneven. .
- the amount of the collagen peptide-containing sauce attached to the pregelatinized noodles is 3% by mass or more, preferably 6% by mass or more, more preferably 10% with respect to 100% by mass of the pregelatinized noodles before contact with the source. It is at least mass%.
- the upper limit of the adhesion amount is not particularly limited, and includes a form in which noodles are immersed in a collagen peptide-containing soup and a form in which macaroni is immersed in a collagen peptide-containing gratin sauce.
- the upper limit of the adhesion amount is 40% by mass or less, more preferably 30% by mass or less, with respect to 100% by mass of the pregelatinized noodles before contact with the sauce.
- composition or sauce containing the collagen peptide may further contain gelatin.
- gelatin for example, animal-derived gelatin prepared from cow bone, cow skin, shark cartilage, pig bone, pig skin, etc., preferably those having an average molecular weight of 100,000 or more can be used.
- the molecular weight of gelatin can be measured by the PAGI method described above.
- the noodles to which the composition containing the collagen peptide is attached are frozen.
- the noodles to which the composition containing the collagen peptide is attached may be frozen, or the noodles may be frozen together with the above-described commonly used noodle sauce.
- a collagen peptide aqueous solution such as a collagen peptide aqueous solution is attached
- the noodles to which the collagen peptide-containing sauce is attached may be frozen as it is, or the sauce for the noodles may be further added and frozen.
- the sauce for noodles to be added may be the same type of sauce as that already attached to the noodles, or may be a different type of sauce. Further, the noodle sauce to be added does not need to be attached to the whole noodles.
- the sauce for noodles further added to the collagen peptide-containing composition or the noodle with the sauce attached thereon is placed on the noodle after the collagen peptide-containing composition or sauce is attached.
- the sauce placed on the noodles is preferably a sauce containing a collagen peptide, or may further contain gelatin in addition to the collagen peptide.
- the collagen peptide concentration of the sauce placed on the noodles is a low concentration, preferably 60 to 80% by mass, with respect to the collagen peptide-containing composition or sauce to be attached to the noodles. What is necessary is just to determine suitably the quantity of the sauce mounted on the said noodles according to a consumer's preference. If the amount of the sauce to be placed is too small, the appearance of the noodles after thawing is deteriorated. If the amount is too large, it may take time to thaw the noodles or uneven thawing may occur.
- the freezing treatment may be either quick freezing or slow freezing, but quick freezing is preferred.
- the noodles attached with the collagen peptide-containing composition may be quickly frozen at ⁇ 20 to ⁇ 50 ° C.
- noodles may be individually packaged and frozen for each meal. Once the noodles are frozen, they can be stored under normal freezing conditions, for example, in a freezer at ⁇ 15 ° C.
- frozen cooked noodles can be manufactured.
- the frozen cooked noodles produced according to the method of the present invention may be rapidly thawed and eaten using a microwave oven or the like, or may be slowly thawed by being left at room temperature.
- frozen noodles if frozen noodles are packaged, they may be poured into running water while being packaged and thawed with running water.
- the frozen cooked noodles provided by the present invention have a good texture like noodles that have not been frozen even when thawed after being stored in a frozen state for a long period of time.
- the frozen cooked noodles maintain a smooth and resilient good texture even after being thawed by slow thawing such as natural thawing at room temperature.
- the frozen cooked noodles are suitable for application to lunch boxes or take-out foods as frozen foods for natural thawing.
- Durum wheat semolina flour (Leone G; Nisshin Flour Milling) and acetylated tapioca starch (hydrangea; Matsutani Chemical) or hydroxypropylated tapioca starch (lily; Matsutani Chemical) are mixed in the amounts shown in Table 1 below.
- 30 parts by mass of water was added to the kneaded mixture to prepare a noodle dough.
- the dough was extruded using a pasta maker under a reduced pressure of ⁇ 600 mmHg to produce raw macaroni.
- the obtained raw macaroni was boiled with boiling water until the yield reached 210%, water-cooled, drained, and 100 g each was placed in a polyethylene tray.
- a 2% by mass aqueous solution of the collagen peptide of Reference Example 1 was added to 100 g of the macaroni in a separate bowl, and mixed well to adhere 20 g of the collagen peptide aqueous solution to the entire surface of the macaroni.
- the macaroni was rapidly frozen at ⁇ 35 ° C. with the boiled collagen peptide aqueous solution to produce frozen cooked macaroni of Production Examples 1-11.
- Test Example 1 The frozen cooked macaroni of Production Examples 1 to 11 was removed from the tray, packaged in polypropylene bags, and stored at ⁇ 18 ° C. Three months later, the frozen macaroni was removed from the bag and thawed naturally at room temperature of 20 ° C. The macaroni after thawing was evaluated by a panel of 10 people according to the evaluation criteria shown in Table 2, and the average score was obtained. The results are shown in Table 1.
- Test Example 2 In the same manner as in Test Example 1, the frozen cooked macaroni of Production Examples 12 to 19 was evaluated. The results are shown in Table 3. Table 3 shows the results of Production Example 4 again.
- Test Example 3 In the same manner as in Test Example 1, the frozen cooked macaroni of Production Examples 20 to 30 and Comparative Example 1 were frozen and stored and then thawed naturally. The macaroni after thawing was evaluated by the panel of 10 people according to the evaluation criteria shown in Table 2 and Table 5, and the average score was obtained. The results are shown in Table 4.
- Test Example 4 In the same manner as in Test Example 3, the frozen cooked macaroni of Production Examples 31 to 39 and Comparative Example 2 were evaluated. The results are shown in Table 6.
- Test Example 5 In the same manner as in Test Example 4, the frozen cooked macaroni of Production 40 to 48 and Comparative Example 3 were evaluated. The results are shown in Table 7.
- Test Example 6 In the same manner as in Test Example 4, frozen cooked macaroni of production 49 to 54 was evaluated. The results are shown in Table 8. In Table 8, the results of Production Example 44 are shown again.
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Abstract
Description
また本発明は、上記冷凍調理済み麺類を解凍することを含む、調理済み麺類の製造方法を提供する。
(1)試料2gを100mLメスフラスコに取り、溶離液(0.1mol/Lリン酸二水素カリウム溶液と0.1mol/Lリン酸水素二ナトリウム溶液の等量混合液)を加え、1時間膨潤させた後、40℃で60分間加温して溶かす。室温まで冷却したあと、溶離液を標線まで加える。
(2)得られた溶液を溶離液で正確に10倍希釈し、検液とする。
(3)検液を用い、ゲル濾過法によってクロマトグラムを求める。
カラム(例えばShodex Asahipak GS 620 7G)を2本直列
溶離液の流速:1.0mL/min
カラムの温度:50℃
検出方法:測定波長230nmの吸光度
(4)保存時間を横軸にとり、対応した230nmの吸光度値を縦軸にして、試料の分子分布曲線を作成し、平均分子量を算出する。
酸処理豚皮ゼラチン(新田ゼラチン社製)1kgを温水4kgに溶解し、60℃に温度調整した。ここに、蛋白分解酵素としてパパインW-40(天野製薬社製)を0.5~10.0g添加した。pH5.0~6.0、温度45~55℃で酵素処理を行ったあと、85℃で10分間加熱して酵素を失活させた。60℃に冷却し、精密濾過を行ったあと、噴霧乾燥により粉末化させて、コラーゲンペプチドの粉末を得た。PAGI法による分子量測定により、得られた粉末がコラーゲンペプチドであることを確認した。
(製造例1~11)
デュラム小麦セモリナ粉(レオーネG;日清製粉)と、アセチル化タピオカ澱粉(あじさい;松谷化学製)又はヒドロキシプロピル化タピオカ澱粉(ゆり;松谷化学製)とを下記表1の量で混合し、ここに水30質量部を加え、混練して麺生地とした。該生地を、パスタ製造機を用いて、-600mmHgの減圧条件下で押出成型し、生マカロニを製造した。得られた生マカロニを、熱湯で茹で歩留まり210%になるまで茹で、水冷した後、水を切り、100gずつポリエチレン製のトレイに取り分けた。取り分けた茹でマカロニ100gに、参考例1のコラーゲンペプチドの2質量%水溶液を添加し、よく混合して、該コラーゲンペプチド水溶液20gを該茹でマカロニの表面全体に付着させた。次いで、コラーゲンペプチド水溶液の付着した茹でマカロニを-35℃で急速凍結し、製造例1~11の冷凍調理済みマカロニを製造した。
製造例1~11の冷凍調理済みマカロニを、トレイから外してポリプロピレン製の袋に包装し、-18℃で保存した。3カ月後、凍結マカロニを袋から取り出し、20℃の室温で自然解凍した。解凍後のマカロニを10名のパネルにより表2の評価基準で評価し、平均点を求めた。結果を表1に示す。
参考例1のコラーゲンペプチドを表3の量で含む水溶液20gを茹でマカロニ100gに付着させた以外は、製造例4と同様にして、製造例12~19の冷凍調理済みマカロニを製造した。
試験例1と同様にして、製造例12~19の冷凍調理済みマカロニを評価した。結果を表3に示す。なお、表3には製造例4の結果を再掲する。
コラーゲンペプチド水溶液に代えて、参考例1のコラーゲンペプチドを2質量%含むソース(日清フーズ製ナポリタンソース)30gを茹でマカロニ100gに付着させた以外は、製造例1~11と同様の手順で製造例20~30の冷凍調理済みマカロニを製造した。また、コラーゲンペプチド含有ソースの代わりにゼラチン(GBL-200;新田ゼラチン製)含有ソースを用いて、同様の手順で冷凍調理済みマカロニを製造した(比較例1)。
試験例1と同様にして、製造例20~30および比較例1の冷凍調理済みマカロニを冷凍保存後、自然解凍した。解凍後のマカロニを10名のパネルにより表2及び表5の評価基準で評価し、平均点を求めた。結果を表4に示す。
製造例4と同様の手順で茹でマカロニを製造し、100gずつポリエチレン製のトレイに取り分けた。取り分けた茹でマカロニ100gに、参考例1のコラーゲンペプチドを表6の量で含むソース(日清フーズ製ナポリタンソース)(付着用ソース)を添加し、よく混合して該ソース30gを該茹でマカロニの表面全体に付着させた。このマカロニに、さらに上記と同じナポリタンソース(載置用ソース)30gを載置した後、-35℃で急速凍結し、製造例31~39の冷凍調理済みソース乗せマカロニを製造した。また、コラーゲンペプチド含有ソースの代わりにゼラチン(GBL-200;新田ゼラチン製)含有ソースを用いて、同様の手順で冷凍調理済みマカロニを製造した(比較例2)。
試験例3と同様にして、製造例31~39および比較例2の冷凍調理済みマカロニを評価した。結果を表6に示す。
付着用ソース及び載置用ソースの量およびコラーゲンペプチド含有量を表7のとおりに変更した以外は、製造例35と同様の手順で製造例40~48の冷凍調理済みマカロニを製造した。また、コラーゲンペプチド含有ソースの代わりにゼラチン(GBL-200;新田ゼラチン製)含有ソースを用いて、同様の手順で冷凍調理済みマカロニを製造した(比較例3)。
試験例4と同様にして、製造40~48および比較例3の冷凍調理済みマカロニ評価した。結果を表7に示す。
付着用ソースの量を表8のとおりに変更した以外は、製造例44と同様の手順で製造例49~53の冷凍調理済みマカロニを製造した。
試験例4と同様にして、製造49~54の冷凍調理済みマカロニを評価した。結果を表8に示す。なお、表8中には製造例44の結果を再掲する。
小麦粉(特雀;日清製粉)と、アセチル化タピオカ澱粉(あじさい;松谷化学製)又はヒドロキシプロピル化タピオカ澱粉(ゆり:松谷化学製)とを下記表9の量で混合し、ここに10%の食塩水(45%)を加えて、混練して麺生地とした。該生地を、ロールで圧延したのち切り刃(10番手)で切って生うどんを製麺した。得られた生うどんを、熱湯で茹で歩留まり250%になるまで茹で、水冷した後、水を切り、100gずつ小分けしてポリエチレン製のトレイに取り分けた。取り分けた茹でうどん100gに、参考例1のコラーゲンペプチドの2質量%水溶液10gを添加し、混合してうどんの表面全体に付着させた。次いで、コラーゲンペプチド水溶液の付着した茹でうどんを-35℃で急速凍結し、製造例55~65の冷凍調理済みうどんを製造した。
製造例55~65の冷凍調理済みうどんを、トレイから外してポリプロピレン製の袋に包装し、-18℃で保存した。3ヵ月後、凍結うどんを袋から取り出し、20℃の室温で自然解凍した。解凍後のうどんを10名のパネルにより表2の評価基準で評価し、平均点を求めた。結果を表9に示す。
Claims (8)
- 冷凍調理済み麺類の製造方法であって:
加工タピオカ澱粉5~80質量%を含む原料粉から製造された麺類を得ること;
当該麺類をα化すること;
得られたα化された麺類に、コラーゲンペプチドを含有する組成物を付着させること;および、
当該組成物を付着させた麺類を凍結すること、
を含む、方法。 - 前記組成物が、コラーゲンペプチドを0.1~8質量%を含有する水溶液またはソースである、請求項1記載の方法。
- 前記組成物の前記α化された麺類への付着量が、該α化麺類100質量%に対して3質量%以上である、請求項1又は2記載の方法。
- 前記組成物がコラーゲンペプチドを含有するソースであり、かつ該コラーゲンペプチドを含有するソースを付着させた麺類に、別のコラーゲンペプチドを含有するソースを載置することをさらに含む、請求項1~3のいずれか1項記載の方法。
- 前記加工タピオカ澱粉が、エステル化タピオカ澱粉、エーテル化タピオカ澱粉および架橋タピオカ澱粉からなる群より選択される1種以上である、請求項1~4のいずれか1項記載の方法。
- 前記加工タピオカ澱粉が、アセチル化タピオカ澱粉およびヒドロキシプロピル化タピオカ澱粉からなる群より選択される1種以上である、請求項1~5のいずれか1項記載の方法。
- 前記原料粉が穀粉18~95質量%をさらに含有する、請求項1~6のいずれか1項記載の方法。
- 請求項1~7のいずれか1項記載の方法により製造された冷凍調理済み麺類を解凍することを含む、調理済み麺類の製造方法。
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