WO2019117113A1 - Procédé de production de nouilles cuites - Google Patents

Procédé de production de nouilles cuites Download PDF

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Publication number
WO2019117113A1
WO2019117113A1 PCT/JP2018/045396 JP2018045396W WO2019117113A1 WO 2019117113 A1 WO2019117113 A1 WO 2019117113A1 JP 2018045396 W JP2018045396 W JP 2018045396W WO 2019117113 A1 WO2019117113 A1 WO 2019117113A1
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WO
WIPO (PCT)
Prior art keywords
noodles
heating
fats
cooked
oils
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.)
Ceased
Application number
PCT/JP2018/045396
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English (en)
Japanese (ja)
Inventor
想明 金原
麻里子 尾家
徳美 石井
味谷　陽一郎
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Foods Inc
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Nisshin Foods Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nisshin Foods Inc filed Critical Nisshin Foods Inc
Priority to JP2019559641A priority Critical patent/JP7117327B2/ja
Publication of WO2019117113A1 publication Critical patent/WO2019117113A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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

Definitions

  • the present invention relates to a method for producing cooked noodles, and more particularly to a method for conveniently producing cooked noodles having a flavor and texture such as fried and cooked.
  • Noodles are foods which are prepared by kneading a powdery raw material such as wheat flour with water to produce a dough, forming the dough into a string and heating and cooking it.
  • a powdery raw material such as wheat flour
  • starch and rice flour are used as raw materials, those that are cut out from noodle dough during molding, those that press noodle dough into a linear shape, those that perform cooking and steaming cooking as cooking, and many others.
  • sauces, sauces, ingredients, etc. are enjoyed.
  • noodles there are those that stir-fry at the time of cooking, and in addition to chow mein as its representative, there are also spaghettis and so on that have been fried and cooked like Napolitan spaghetti.
  • the diversity of noodles has been spurred further.
  • the noodles are cooked, they are heated with oil to impart a savory flavor, and are baked with a high temperature oil to give a unique texture with a crunchy texture.
  • Patent Document 1 describes a method for producing sotastara in which a pasta is sauteed with a broom, and a sauce is placed on the pasta to freeze it.
  • Patent Document 2 describes a method for producing a sauce-kneaded noodle, in which noodles are boiled and boiled with a sauce and then vacuum-cooled.
  • these methods need to be cooked, and mass production requires large-scale equipment, which is time-consuming and expensive.
  • Patent Document 3 describes a method of heating noodles by bringing cooked noodles into contact with superheated steam and saturated steam alternately.
  • Patent Document 4 describes a method of cooking or steaming and cooking an extruded fresh pasta after dry heating using an oven or a heater.
  • Patent Document 3 describes a method of heating noodles by bringing cooked noodles into contact with superheated steam and saturated steam alternately.
  • Patent Document 4 describes a method of cooking or steaming and cooking an extruded fresh pasta after dry heating using an oven or a heater.
  • Patent Document 4 describes a method of cooking or steaming and cooking an extruded fresh pasta after dry heating using an oven or a heater.
  • An object of the present invention is to provide a method capable of easily producing cooked noodles having a savory flavor and texture such as stir-cooked even in mass production.
  • the present invention (1) A process of cooking noodles in a bowl, (2) Cooked noodles including a step of adhering fats and oils to noodles cooked by boiling, and (3) heating the obtained noodles with superheated steam of 105 ° C. or more and / or heated air of 105 ° C. or more Manufacturing method.
  • the noodles are cooked in a bowl.
  • the noodles used in the step (1) are not particularly limited as long as they are usually used for food, and any kind of noodles can be used. Examples thereof include pasta such as spaghetti and macaroni, Chinese soba noodles, udon noodles, soba noodles, rice noodles and the like. Among these, noodles of the type to be cooked and eaten are preferable, and as a type of final cooked noodles, napolitan spaghetti, peperoncino spaghetti, yakisoba, grilled noodles, grilled rice noodles and the like can be exemplified.
  • the raw material and manufacturing method of the noodles used at a process (1) are not specifically limited, either, You may manufacture as noodles according to a conventional method, using wheat flour, buckwheat flour, rice flour, starch etc. as raw material powder.
  • the manufactured noodles may be cooked as it is (as raw noodles), or may be cooked after aging treatment.
  • the aging treatment includes drying treatment and heat treatment, and a method for improving the flavor of noodles which has conventionally been performed can be appropriately selected and applied.
  • the effects of the method of the present invention may not be obtained if the noodles are ⁇ -converted to 30% or more, the noodles that have not been subjected to an operation to ⁇ -convert the noodles by 30% or more are used as the aging treatment. Is preferred.
  • the noodles may be prepared by boiling in the usual manner. Boiling the noodles with boiling water, saline, saturated steam, superheated steam or the like may be used. In addition, steaming cooking is also included in the cooking by boiling in this invention.
  • the conditions of cooking with boiling refer to the conditions of cooking with normal boiling for eating the noodles, and in the method of the present invention, the moisture is reduced when the noodles are heated with the fats and oils in the later step (3) It should be set in consideration of In the present invention, the noodles are cooked so that the yield is preferably 150 to 300% by mass, more preferably 170 to 280% by mass. Boiled noodles are drained of excess water on the surface, if necessary, and subjected to the next step (2). In the present invention, as noodles after cooking with boiled, those obtained by boiling instant noodles are also included.
  • the cooked noodles are subjected to the step (2).
  • fats and oils are attached to the noodles.
  • the fats and oils are not particularly limited as long as they are edible fats and oils that can adhere to noodles.
  • liquid fats and oils or solid fats and oils can be applied, and specific types of fats and oils include olive oil, soybean oil, Vegetable fats and oils such as corn oil, rapeseed oil, palm oil and sesame oil, and animal fats and oils such as butter (milk fat) and lard (pig fat).
  • These fats and oils may be used as they are, or may be used in the form of powdery fats and oils, margarine, shortening and the like.
  • the fat and oil may be a fat and oil composition mainly containing fat and oil, for example, a fat and oil composition having a pure fat and oil content of 90% by mass or more.
  • the fats and oils may contain relatively many other components that can be mixed with the pure fats and oils, such as seasonings and additives.
  • fats and oils It may be an emulsified fat and oil composition which is contained together with a filler and an additive.
  • the pure fats and oils contained in fats and oils are 40 mass% or more in the total mass of fats and oils. That is, it is preferable that fats and oils are a fats-and-oils composition whose pure fats and oils content is 40 mass% or more.
  • the method of immersing noodles in fats and oils the method of superposing fats and oils on noodles, and spraying can be mentioned, for example.
  • boiled noodles may be disposed on a liquid-permeable plate and the fats and oils may be poured from above.
  • the total amount of the attached fat and oil is preferably 90 to 125 parts by mass, and more preferably 95 to 115 parts by mass, based on 100 parts by mass of the mass of noodles before attachment. It is a department.
  • the case where the numerical value is less than 100 parts by mass is included because of the following reasons. That is, when the fats and oils are attached to the noodles, for example, when the fats and oils are a fat and oil composition containing solid fats and oils, the fats and oils may be heated and then attached in order to adhere uniformly. In such a case, if the fats and oils are high temperature, the moisture in the noodles may evaporate and scatter, and the amount of evaporated water may be larger than the amount of the fats and oils attached to the noodles.
  • the apparent mass decreases, and the "total mass of the noodles and fats and oils after adhesion" becomes smaller than the "mass of noodles before adhesion".
  • fats and oils contain other components, such as the seasoning mentioned above, it is not the value converted into the quantity of pure fats and oils in the quantity of fats and oils said here, and fats and oils including other ingredients. Use the amount of itself.
  • cooling means immersing noodles after cooking in cold water in cold water or exposing to cold air to actively cool, and after pulling up noodles after boiling from boiling water from fats and oils in the next step It does not include that the temperature drops naturally until the adhesion step.
  • the noodles to which fats and oils were made to adhere are provided to a process (3).
  • the noodles to which oils and fats adhere are heated with superheated steam of 105 ° C. or higher and / or heated air of 105 ° C. or higher.
  • the noodles it is preferable to arrange the noodles in a uniform state as much as possible so that unevenness in heating of the noodles does not easily occur, and it is preferable to arrange the noodles in a sheet shape, a bowl shape, a rod shape or the like.
  • the sheet-like shape is a state in which the noodles are uniformly spread so that there is no unevenness
  • the length: width: thickness ratio is 1 to 100: 1 to 100: 1, and particularly 10 to 50:10 to 50: 1.
  • the bowl shape is the same as the sheet shape except that it has irregularities and the thickness is not uniform.
  • the rod-like shape refers to a state in which a plurality of straight noodles are aligned in a bundle.
  • Superheated steam of 105 ° C. or higher used in the present invention means steam mainly composed of steam heated to a temperature higher than saturated steam, preferably 105 to 350 ° C., more preferably 160 to 350 ° C., further preferably 260 to 350 ° C. Use superheated steam at 320 ° C. Heating with superheated steam can be performed, for example, by injecting superheated steam to noodles using a known superheated steam generator, and heating is applied by applying noodles to a heating device using commercially available superheated steam. You may
  • the heating air at 105 ° C. or more means an air flow obtained by heating the air to 105 ° C. or more and causing convection naturally or forcibly, preferably 105 to 350 ° C., more preferably 160 to 350 ° C., further preferably Uses heated air at 260-320.degree.
  • Heating with heating air can be performed, for example, by applying a heating device such as a commercially available oven to the noodles, and a jet oven or the like configured to be capable of generating an air flow in the oven storage is used. May be
  • the heating with the superheated steam at 105 ° C. or higher and / or the heated air at 105 ° C. or higher may be performed with either the superheated steam at 105 ° C. or higher or the heated air at 105 ° C. or higher alone. Both superheated steam at 105 ° C. or higher and heated air at 105 ° C. or higher may be used simultaneously.
  • step (3) may be performed only once or may be performed multiple times. It is preferable to carry out both heating with superheated steam of 105 ° C. or higher and heating with heated air of 105 ° C. or higher in order to strongly impart flavor and texture like fried and cooked. More preferably, the step (3) is performed a plurality of times, and in the step (3) a plurality of times, heating with superheated steam of 105 ° C. or more and heating with heating air of 105 ° C. or more are performed alternately.
  • the heating time with the superheated steam at 105 ° C. or higher and / or the heating air at 105 ° C. or higher is preferably 5 to 500 seconds, more preferably 10 to 300 seconds, and more preferably 20 to 150 seconds. If the time is less than 5 seconds, the intended effect may not be obtained sufficiently, and if it exceeds 500 seconds, local overheating may occur and the texture may deteriorate. Furthermore, heating with superheated steam at 105 ° C. or higher and / or heated air at 105 ° C. or higher with superheated steam at 105 ° C. to 350 ° C. and / or heated air at 105 ° C. to 350 ° C. It is preferable to carry out for 500 seconds.
  • heating time shows the total value of application time of each time, when performing a process (3) in multiple times. Therefore, for example, when heating with superheated steam at 105 ° C. or more for 30 seconds and heating with heated air at 105 ° C. or more for 30 seconds, the total heating time is 60 seconds, and The heating time is 30 seconds when the heating is simultaneously performed for 30 seconds by simultaneously using both of the heating air of at least ° C.
  • Cooked noodles can be manufactured by performing the process heated with the above-mentioned heating air.
  • the prepared cooked noodles can be eaten as it is, and, if necessary, ordinary sauces, sauces, soups, seasoning liquids etc. (hereinafter referred to as sauces), meat, fish and shellfish, vegetables etc.
  • sauces ordinary sauces, sauces, soups, seasoning liquids etc.
  • the ingredients may be added before the step (3), preferably at the time of the step (2).
  • an interval between the plurality of steps (3) may be added. May be added to
  • sources may be added after step (3) as necessary.
  • steps (3) may be performed after step (2). It is preferable to perform the process which makes sauces adhere to (2 ') obtained noodles, before performing 2.). After the sauces are attached in the step (2 ') and heated in the step (3), it is possible not only to impart stronger flavor and texture as the fried and cooked but also to add the sauces at the time of eating It also makes it possible to save time and effort.
  • Sauces (sources in the present invention) used in the step (2 ′) are mainly intended for seasoning and have a liquid or paste-like property, and preferably the pure fat and oil component is a step (2
  • Lower than oils and fats used in Sauces can be selected according to the kind of desired cooked noodles, and specifically, for example, cream sauce, white-based sauce such as carbonara sauce, meat-based sauce, napolitan sauce, tomato-based sauce such as arabita sauce, Brown-based sauces, curry sauces, Lao soup and the like can be exemplified.
  • These sources usually have a pure fat content of less than 40% by mass, and may not contain a fat content.
  • the amount of sauces used in step (2 ′) is preferably 2 to 100 parts by mass, more preferably 20 to 75 parts by mass, with respect to 100 parts by mass of the noodles immediately before application to step (2 ′). is there.
  • the amount of sauces used in the step (2 ′) is preferably determined so that the final cooked noodles can be eaten as such as sauced noodles.
  • the noodles are covered with sauces and then the noodles and sauces are mixed appropriately, the entire noodles can be seasoned uniformly.
  • the cooked noodles obtained in the steps (1), (2), (2 ′) and (3) can also be eaten as they are, and may be eaten after adding ingredients as required.
  • Ingredients may be added at the time of process (2 '), and sources may contain ingredients beforehand.
  • cooked noodles can be produced by the steps (1), (2) and (3), and also cooked by the steps (1), (2), (2 ′) and (3). Finished noodles can be manufactured. Furthermore, in the present invention, even if steps (2) and / or (2 ') and step (3) are performed after steps (1), (2) and (3), to further enhance the intended effects. Good. That is, after performing the steps (1), (2) and (3), (2) attaching fats and oils to the obtained noodles or (2 ') attaching the sources to the obtained noodles It is possible to perform one or more steps and then (3) again heat the obtained noodles with superheated steam at 105 ° C. or higher and / or heated air at 105 ° C. or higher. In particular, step (2 ') and step (3) may be performed.
  • step (3) after performing steps (1), (2) and (3) or after performing steps (1), (2), (2 ′) and (3), it is necessary. Depending on the step (2) and / or (2 ') and the step (3) may be repeated. Moreover, you may repeat only any one process of process (2), (2 '), and process (3). That is, in the present invention, after performing steps (1) and (2), steps (2), (2 ′) and step (3) are required, provided that step (3) is performed at least once. Depending on the situation, it can carry out combining in an appropriate number and order. Moreover, when performing a process (2) and / or (2 ') multiple times, you may use different fats or oils or sauces for every time.
  • the total of the heating in all the steps (3) be in the range of 5 to 500 seconds. That is, in the present invention, regardless of the number and order of steps (2), (2 ′) and step (3), heating with superheated steam at 105 ° C. or higher and / or heating air at 105 ° C. or higher is all It is preferable to carry out the heating of the step (3) in the total of 5 to 500 seconds in total.
  • step (3) is performed a plurality of times, in any case, a plurality of steps (3), 105 ° C. or higher It is preferable to alternately carry out heating with superheated steam and heating with heating air of 105 ° C. or more, since the flavor and texture as fried and cooked can be more strongly imparted.
  • steps (2) and / or (2 ′) and step (3) are performed after steps (1), (2) and (3), steps (2) and / or (2) Heating is performed with superheated steam at 105 ° C. or higher in the step (3) performed before '), and heating is performed with heated air at 105 ° C.
  • step (3) performed after the step (2) and / or (2 ′)
  • the cooked noodles produced by the method of the present invention may be eaten as it is as described above, but it may also be refrigerated or frozen to provide cooked noodles for storage.
  • the cooked noodles for storage are reheated again by heating means such as a microwave, noodles having a savory flavor and texture such as freshly cooked cooked noodles can be easily obtained.
  • Refrigeration or freezing can be performed by adopting refrigeration processing or freezing processing that is usually performed on cooked noodles.
  • cooked noodles obtained by the method of the present invention are pre-cooled by air-cooling or the like if necessary, and after serving in a predetermined amount, for example, 50 g to 500 g per serving, on trays etc.
  • the sauces are attached and subjected to refrigeration or freezing treatment.
  • the method comprises A process of cooking noodles in a bowl, A step of adhering fats and oils to noodles cooked with boiling, Heating the noodles to which oil and fat have been attached with superheated steam of 105 ° C. or higher and / or heated air of 105 ° C. or higher (first heating step); The step of adhering sauces to the heated noodles, and the step of reheating the noodles adhering the sauces with superheated steam at 105 ° C. or higher and / or heated air at 105 ° C. or higher (final heating step) including.
  • fats and oils are a fats-and-oils composition whose pure fats-and-fats content is 40 mass% or more preferably, and sauces have pure fats-and-fats components lower than these fats and oils.
  • Examples 1 to 3 and Comparative Examples 1 to 4 A commercially available dried spaghetti (manufactured by Nisshin Foods) was cooked with a boiling water for about 10 minutes to a yield of 250% by mass, and the spaghetti was produced with a chopstick. The spaghetti was lightly drained with a broom, separated into 200 g portions, and 5 g of vegetable oil was applied to adhere the whole. This was taken in a stainless steel tray and heated under the conditions of step (3) in Table 1.
  • "simultaneous combined use" in process (3) of Table 1 means having used together superheated steam and heating air simultaneously. After heating, 80 g of napolitan sauce (manufactured by Nisshin Foods, oil and fat content: 1.6% by mass; the same applies in the following) was added to the spaghetti after heating and mixed to give napolitan spaghetti.
  • Test Example 1 Napolitan spaghetti of Examples 1 to 3 and Comparative Examples 1 to 4 were eaten by 10 trained specialized panelists, and evaluated for flavor and texture.
  • Reference Example 1 After commercially available dried spaghetti is similarly cooked in a skewer, Examples 1 to 3 and Comparative Examples 1 to 3 are prepared except that spaghetti is cooked with 5 g of vegetable oil and fat in 200 g of steam using a frying pan as cooking. Napolitan spaghetti prepared in the same manner as 4 was evaluated in the same manner. The evaluation results are shown in Table 1 below. The evaluation was performed according to the following evaluation criteria in which Reference Example 1 is 3 points, and the average points of 10 expert panelists were determined.
  • Examples 4 to 10 Napolitan spaghetti was produced in the same manner as in Examples 1 to 3 except that the conditions of step (3) were changed as shown in Table 2, and evaluated in the same manner as in Test Example 1. The results are shown in Table 2.
  • Examples 11 to 14 A commercially available dried spaghetti (manufactured by Nisshin Foods) was cooked with a boiling water for about 10 minutes to a yield of 250% by mass, and the spaghetti was produced with a chopstick. The spaghetti was lightly drained with a broom, separated into 200 g portions, covered with 5 g of vegetable oil and adhered to the whole, and then covered with 80 g of napolitan sauce and adhered to the whole. This was taken in a stainless steel tray and heated under the conditions of the first step (3) of Table 3, and then heated under the conditions of the second step (3) of Table 3. These were evaluated in the same manner as in Test Example 1. The results are shown in Table 3.
  • Example 15 to 18 A commercially available dried spaghetti (manufactured by Nisshin Foods) was cooked with a boiling water for about 10 minutes to a yield of 250% by mass, and the spaghetti was produced with a chopstick.
  • the spaghetti was lightly drained with a broom, separated into 200 g portions, covered with 5 g of vegetable fat and attached to the whole, taken to a stainless steel tray, and heated under the conditions of the first step (3) in Table 4.
  • the spaghetti after heating was taken out with the tray, 80 g of napolitan sauce was engulfed on and attached to the whole noodle, and then heated under the conditions of the second step (3) of Table 4. These were evaluated in the same manner as in Test Example 1. The results are shown in Table 4.
  • the present invention it is possible to produce cooked noodles having a savory flavor and texture like fried and cooked, without performing fried and cooked. Since the method of the present invention uses superheated steam and heated air, it is possible to efficiently heat the entire complex shaped noodles, which is an effective method particularly for mass cooking.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

La présente invention vise à fournir un procédé selon lequel il est possible de produire, sans les faire sauter à la poêle, des nouilles cuites possédant un goût et une texture savoureux, comme si les nouilles avaient été sautées à la poêle. Le procédé de production de nouilles cuites comprend (1) une étape de cuisson des nouilles par ébullition, (2) une étape de fixation de graisses/huiles aux nouilles cuites par ébullition et (3) une étape de chauffage des nouilles ainsi obtenues par l'intermédiaire d'une vapeur surchauffée d'au moins 105 °C et/ou d'air chauffé d'au moins 105 °C. L'étape (3) peut être effectuée plusieurs fois. Lorsque l'étape (3) est effectuée plusieurs fois, il est préférable d'alterner le chauffage par l'intermédiaire d'une vapeur surchauffée d'au moins 105 °C et le chauffage par l'intermédiaire d'air chauffé d'au moins 105 °C.
PCT/JP2018/045396 2017-12-11 2018-12-11 Procédé de production de nouilles cuites Ceased WO2019117113A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2019559641A JP7117327B2 (ja) 2017-12-11 2018-12-11 調理済み麺類の製造方法

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JP2017-236891 2017-12-11
JP2017236891 2017-12-11

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WO2019117113A1 true WO2019117113A1 (fr) 2019-06-20

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7773406B2 (ja) * 2022-03-01 2025-11-19 株式会社日清製粉グループ本社 冷凍麺の製造方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63123350A (ja) * 1986-11-14 1988-05-27 Nippon Seifun Kk 調理済みパスタ類の製造方法
JPH0372854A (ja) * 1989-08-11 1991-03-28 House Food Ind Co Ltd 即席乾燥麺の製造方法
JP2000245376A (ja) * 1999-02-26 2000-09-12 Showa Sangyo Co Ltd 麺類の加熱調理法
JP2008295338A (ja) * 2007-05-30 2008-12-11 Towa Food Service Co Ltd 調理加工パスタの製造方法

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS63123350A (ja) * 1986-11-14 1988-05-27 Nippon Seifun Kk 調理済みパスタ類の製造方法
JPH0372854A (ja) * 1989-08-11 1991-03-28 House Food Ind Co Ltd 即席乾燥麺の製造方法
JP2000245376A (ja) * 1999-02-26 2000-09-12 Showa Sangyo Co Ltd 麺類の加熱調理法
JP2008295338A (ja) * 2007-05-30 2008-12-11 Towa Food Service Co Ltd 調理加工パスタの製造方法

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