JP6490380B2 - Boiled noodle manufacturing method, boiled noodle, and boiled noodles after texture preservation method - Google Patents

Description

  The present invention relates to a method for producing boiled noodles such as pasta, and particularly relates to a method for improving the texture of boiled noodles after refrigeration or frozen storage.

  Boiled noodles are usually produced by boiling raw noodles such as pasta, udon, soba, Chinese noodles, or dry noodles in boiling water, and are boiled or eaten, or after refrigeration or frozen storage, In the case of freezing, it is reheated and eaten. In general, boiled boiled noodles are excellent in firmness (elasticity) and smoothness and have a good texture, but it is said that the texture of boiled noodles after storage, particularly after refrigerated storage, is significantly reduced.

Among the noodles, pasta is generally obtained by extruding a dough obtained by kneading a material added to wheat flour with an extruder or the like. And since spaghetti, macaroni, etc. have high preservability and a unique texture can be obtained after boiled, they are often distributed in the form of dry pasta after extrusion and cooked in boiled rice. Spaghetti, macaroni, etc. may be boiled and cooled, then mixed with salad, etc., stored for a long time in the refrigerator, and then eaten as it is without reheating. In this case, it is known that the deterioration of the texture of the boiled noodles after refrigerated storage is extremely large. Furthermore, even when boiled noodles are refrigerated or frozen and then reheated and eaten, they are preserved for a long time in a state where the periphery of boiled noodles is covered with a high moisture material such as sauce like gratins In this case, it is known that the texture is greatly deteriorated even after reheating.

Conventionally, various methods have been developed to improve the texture of boiled noodles. For example, potato starch, waxy corn starch, tapioca starch, etc., or modified starches that have undergone processing such as esterification are included in order to reduce the aging of the texture after cooking with boiled noodles Noodles and methods for producing the noodles have been developed (Patent Documents 1 and 2). Patent Document 3 discloses boiled noodles that are boiled from dry noodles, have a good texture, are slow to boil, have good workability, and have good appearance. A method for producing boiled noodles, characterized in that it is boiled after being adjusted to a predetermined moisture range by dipping in water or the like.

JP 59-125858 A Japanese Patent Laid-Open No. 03-244357 JP 2004-154002 A

However, according to the study by the present inventors, even when using the methods as described in Patent Documents 1 to 3, boiled noodles using dry noodles are mixed with salad, gratin, etc. It has been difficult to suppress a decrease in the texture of boiled noodles when stored frozen.

  Accordingly, an object of the present invention is to provide a method for producing boiled noodles obtained by boiling dry noodles, wherein the boiled noodles can be obtained with improved texture after refrigeration or frozen storage.

Another object of the present invention is to provide boiled noodles that are obtained by boiling dry noodles and have improved texture after refrigeration or frozen storage.

A further object of the present invention is to provide a method for improving the texture of boiled noodles obtained by boiling dry noodles after refrigeration or freezing storage.

The object includes a step of immersing dry noodles having a protein extraction rate of 30% or less in immersion water so that the noodles have a moisture content in the range of 44 to 53% by mass, and a step of boiling the noodles after immersion. A method for producing boiled noodles, characterized in that the boiled noodles are produced by a method for producing boiled noodles for refrigeration or frozen storage . As a result, boiled noodles are obtained that are less likely to cause a decrease in texture after being refrigerated or frozen. In the present invention, the protein extraction rate is the percentage of the mass of protein dissolved in a 0.05N acetic acid solution at a temperature of 30 ° C. with respect to the total protein content of dry noodles, expressed in%.

The reason for this is not clear, but by immersing dry noodles in immersion water so that the moisture content of the noodles is in the above range, the starch gelatinization in the noodles is uniform from the noodle surface to the center. In addition, the dry noodles have the above-mentioned low protein extraction rate, so that elution of starch during the soaking is prevented, and in the boiled noodles obtained, the aging of gelatinized starch is suppressed, refrigerated or It is considered that a decrease in texture after freezing is suppressed.

Preferred embodiments of the method for producing boiled noodles of the present invention are as follows.
(1) The dry noodles contain tapioca starch. In the obtained boiled noodles, the deterioration of the texture after refrigeration or frozen storage can be further suppressed.
(2) An organic acid is added to the immersion water so that the pH of the noodles after immersion is in the range of 4.0 to 6.0. Thereby, the elution of the starch at the time of immersion can further be prevented, and in the obtained boiled noodles, a decrease in texture after refrigeration or frozen storage can be further suppressed.
(3) The boiled noodles are for refrigerated foods that are cooked without reheating after cooking for 6 hours or longer under refrigerated conditions.
(4) A refrigerated or frozen food that is boiled and then reheated after being boiled and stored for a long time under refrigerated or frozen conditions in a state where the periphery of the boiled noodle is covered with a high moisture material. It is for.
These are applications in which the production method of the present invention is particularly effective.

Furthermore, the above object is a method for improving the texture of boiled noodles obtained by boiling dry noodles after refrigeration or frozen storage, wherein the dry noodles have a protein extraction rate of 30% or less, It is achieved by a method characterized by including dipping in immersion water so that the water content of the noodle is in the range of 44 to 53 mass% before boiling. As described above, using dry noodles having the above-mentioned protein extractability, before boiled, soaking the noodles in immersion water so that the water content of the noodles is in the above range, the obtained boiled noodles after refrigeration or frozen storage It is possible to make it difficult to cause a decrease in texture.

Preferred embodiments of the method of the present invention are as follows.
(1) The dry noodles contain tapioca starch.
(2) An organic acid is added to the immersion water so that the pH of the noodles after immersion is in the range of 4.0 to 6.0.

In the method for producing boiled noodles according to the present invention, dry noodles having a predetermined low protein extractability are used, and the resulting boiled noodles are refrigerated and boiled after being dipped in immersion water so that the moisture content of the noodles is within a predetermined range. A decrease in food texture after freezing can be suppressed. As a result, after being mixed with food such as salad after manufacturing, after a certain period of time under so-called chilled conditions, boiled noodles that are eaten as they are without reheating, boiled noodles such as gratin, sauce etc. In boiled noodles that are used for refrigerated or frozen foods that are covered with high-moisture materials, and are reheated and eaten, the texture can be improved.

Hereinafter, the present invention will be described in detail.
In the method for producing boiled noodles of the present invention, the step of immersing dry noodles having a protein extraction rate of 30% or less in immersion water so that the water content of the noodles is in the range of 44 to 53% by mass, and the noodles after immersion are boiled. step, only containing the boiled noodles, a refrigeration or frozen storage. As shown in the examples below, boiled noodles produced by the production method of the present invention are refrigerated or frozen, and when reheated over time (only refrigerated) or when reheated and eaten, they are elastic and smooth. It is difficult to cause a decrease in texture. The reason for this is not clear, but is thought to be as follows. That is, by immersing the dry noodles in the immersion water so that the moisture content of the noodles is in the range of 44 to 53 mass%, the starch gelatinization in the noodles is uniform from the surface part of the noodles to the stop part in boiled cooking. Therefore, the texture improvement effect after refrigeration or frozen storage is enhanced. This is, for example, a state completely different from boiled noodles in a so-called “Ardente” state in which a core is left in the center in cooking with a boil of general dry pasta. And since the dry noodles used have a low protein extraction rate of 30% or less, the non-eluting protein in the noodles (which is considered to be denatured) covers the periphery of the starch, It is considered that in the boiled noodles obtained, the aging of the starch that has been gelatinized can be suppressed. When the immersion time in the immersion water is short and the water content of the noodles is lower than the above range, the effect of the present invention cannot be obtained, the immersion time in the immersion water is too long, and the water content of the noodles exceeds the above range. In this case, the texture immediately after cooking with a boil is reduced, and the effect of the present invention cannot be obtained. The moisture content of the noodles can be determined by the dry weight method. Specifically, the noodles are weighed to a constant weight, dried and dried with heat, weighed, and the weight loss can be determined as moisture.

In the present invention, the dry noodles used have been described above by taking pasta as an example, but any kind of dry noodles may be used. For example, pasta such as spaghetti and macaroni, udon, buckwheat, cold wheat, somen, and Chinese soba. In particular, pasta is preferable because the present invention is effective. Pasta produced by extruding dough has brittle characteristics compared to other noodles made with a roll noodle machine, etc., and has a significant deterioration in texture when refrigerated or frozen after cooking with boil Therefore, the effect of the present invention can be obtained more remarkably.

  In the present invention, the protein extraction rate of dry noodles represents the ratio of the protein mass dissolved in a 0.05N acetic acid solution at a temperature of 30 ° C. to the total protein content of the dry noodles in%. For example, a sample obtained by pulverizing dried noodles is precisely weighed, an excess amount (for example, 50 times amount) of 0.05N acetic acid solution is added, and the mixture is extracted by shaking at 30 ° C. for 1 hour. The protein mass can be measured, and the protein extraction rate can be calculated from the total protein content of the dry noodles used for extraction and the extracted protein mass. The protein extraction rate of dry noodles is preferably 28% or less, particularly preferably 25% or less. The lower limit is not particularly limited, but is usually 5% or more, and particularly preferably 15% or more.

  In general, the higher the degree of protein modification in dry noodles, the lower the protein extraction rate. The protein extraction rate of dry noodles is affected by the type of dry noodles, raw materials used for dry noodles, moisture before drying, drying temperature, drying time, and the like. In order to adjust the protein extraction rate, for example, in the case of pasta and udon, it is preferable because it is easy to adjust by the drying temperature at the time of producing dry noodles. Although there is no restriction | limiting in particular in drying temperature, 60-90 degreeC is preferable.

  In the present invention, the step of immersing the dry noodles in the immersion water is not limited as long as the moisture of the noodles can be adjusted to the above range, and a normal immersion means can be used. For example, dry noodles can be immersed in a vat filled with normal or cold immersion water until the moisture content of the noodles is reached. The immersion water is usually water, salt water may be used, and additives may be blended as described later. There is no restriction | limiting in particular in the temperature of immersion water, Usually, 4-30 degreeC, Preferably it is 10-25 degreeC. The immersion time is not particularly limited and can be adjusted in relation to the temperature of the immersion water. The immersion time is usually 1 to 24 hours, preferably 2 to 10 hours, and more preferably 2 to 5 hours. In addition, the step of boiling the noodles after immersion may be performed using a normal boiling cooking means such as putting the noodles in a sufficient amount of boiling water and boiling them. Salt and other additives may be added to the boiling water. The boiled time is sufficient if the noodles are in a preferable state for eating. In the present invention, the boiled time is usually boiled in a shorter time than boiled dry noodles as they are. Boiled time can also be judged by checking the moisture of the noodles being cooked with the boil.

In the present invention, the dry noodles used preferably contain tapioca starch. Tapioca starch is a starch obtained from cassava or Manioca. In the present invention, tapioca starch includes processed starch obtained by subjecting the starch to physical or chemical processing singly or in combination. Also in Patent Documents 1 and 2, it has been disclosed to prevent deterioration of the texture with the lapse of time by adding starch, but as shown in the examples described later, in the method for producing boiled noodles of the present invention, tapioca When dry noodles containing starch are used, a remarkable effect is exhibited as compared with the prior art. That is, when dry noodles containing tapioca starch are used in a general production method in which dry noodles are boiled as they are, the texture improvement effect of the present invention is not recognized at all, but the dry noodles of the present invention are immersed in immersion water. In addition, when dry noodles containing tapioca starch are used in the manufacturing method of boiling after the predetermined noodles are made water, the texture improvement effect after refrigerated storage of boiled noodles is further enhanced. The reason for this is not clear, but by boiling the noodles in the immersion water, the tapioca starch contained in the dry noodles is sufficiently gelatinized, and amylopectin, which is abundant in the tapioca starch, helps prevent the starch in the dry noodles from aging. It is thought that it contributes sufficiently. On the other hand, when the dried noodles are boiled as they are, it is considered that the tapioca starch contained in the center of the dried noodles is not sufficiently gelatinized, and the antiaging effect of the starch is not sufficiently exhibited.

  The content of tapioca starch in dry noodles is not particularly limited, but if it is too small, the effect is not obtained, and if it is too much, the initial texture of boiled noodles is lowered, so 4 to 15 mass based on the mass of dry noodles % Is preferable, further 4 to 10% by mass is preferable, and 4 to 8% by mass is particularly preferable. In addition, you may mix | blend other submaterials, such as gluten and a thickening polysaccharide other than tapioca starch, with dry noodles.

  In the present invention, the step of immersing in immersion water preferably adds an organic acid to the immersion water so that the pH of the noodles after immersion is in the range of 4.0 to 6.0. As shown in the examples to be described later, by making the pH of the noodles within the above range, it is possible to further prevent the dissolution of starch at the time of immersion, and in the obtained boiled noodles, more suppress the decrease in texture. Can do. Although this factor is not clear, it is thought that when the pH of the noodles becomes weakly acidic, the amount of protein that does not elute around the starch increases, and the dissolution of starch can be prevented. If the pH of the noodles is too low, the sourness of the noodles will be increased, and conversely, starch will be eluted more and the texture improving effect may be reduced. The pH of the noodles after soaking is, for example, 10 g of noodles soaked in a plastic bag and 90 g of distilled water, crushing the noodles and mixing uniformly with distilled water, and then allowing to stand for 30 minutes. Can be determined by measuring with a pH meter.

  The organic acid contained in the immersion water is not particularly limited as long as it is for food. For example, lactic acid, citric acid, malic acid, fumaric acid, acetic acid and the like, and mixtures thereof can be mentioned. These organic acid salts may be used in combination, or commercially available pH adjusters containing these organic acids or organic acid salts may be used. The amount of the organic acid added can be adjusted according to the pH of the noodles after immersion, depending on the type of dry noodles. The organic acid is usually used in an amount of 0.01 to 2.0 mass%, preferably 0.05 to 1.0 mass%, more preferably 0.1 to 0.5 mass%, based on the mass of the immersion liquid. Can do.

In the present invention, the boiled noodles obtained are preferably for refrigerated foods that are cooked without boiling and then reheated after 6 hours or longer under refrigerated conditions. For example, pasta such as spaghetti and macaroni that are cooled after being cooked in a bowl and mixed with salad, etc., and cold udon noodles that are cooked in a bowl and then cooled and eaten with seasoning liquid are manufactured at the factory and distributed as chilled products. In some cases, after a certain period of time in a refrigerated case at each retail store, the purchased consumer can eat without reheating. Such boiled noodles usually have been cooked for 6 hours or more under refrigerated conditions after cooking, and generally the texture of boiled noodles is significantly reduced. If boiled noodles are produced by the production method of the present invention, even under such conditions that the texture of the boiled noodles is most likely to decrease, the decrease in texture is suppressed, and sufficient elasticity and smoothness are achieved. Since it has, it is preferable.

In the present invention, the boiled noodles obtained after cooking with boiled food are stored for a long time under refrigerated or frozen conditions in a state where the periphery of the boiled noodles is covered with a high moisture material, and then reheated and eaten. It is also preferable for refrigerated or frozen foods. For example, pasta such as macaroni that is mixed with white sauce as a gratin ingredient after cooking in a bowl is manufactured in a factory, refrigerated or frozen and distributed, and after a long period of time, it is recycled by the purchased consumer. It may be heated and eaten. In general, boiled noodles covered with a high-moisture material such as a sauce, when refrigerated or frozen for a long period of time, greatly reduce the texture even when reheated. The boiled noodles produced by the production method of the present invention are preferable because even under such conditions, a decrease in texture is suppressed and sufficient elasticity and smoothness are obtained.

The present invention also provides boiled noodles produced by the production method of the present invention. As described above, the boiled noodles of the present invention are boiled noodles having improved texture after refrigeration or frozen storage, and are optimal for the above-described uses.

Furthermore, the present invention is a method for improving the texture of boiled noodles obtained by boiling dry noodles after refrigeration or frozen storage, wherein the dry noodles have a protein extraction rate of 30% or less, Provided is a method characterized by including dipping in immersion water so that the moisture of the noodles is in the range of 44 to 53 mass% before boiling. As described above, using dry noodles having the above-mentioned protein extractability, before boiled, soaking the noodles in immersion water so that the water content of the noodles is in the above range, the obtained boiled noodles after refrigeration or frozen storage It is possible to make it difficult to cause a decrease in texture. In addition, the preferable aspect of the method of this invention is the same as the manufacturing method of the boiled noodle of the above-mentioned this invention.

Hereinafter, the present invention will be described in detail with reference to examples.
1. Preparation method of dry noodles (1) Dry udon The dry udon used in each example was prepared as follows. First, dough obtained by adding water to wheat flour and kneading was noodle-made by a conventional method using a roll noodle making machine (corner No. 10; noodle thickness 2.0 mm). Then, it dried at the drying temperature described in the table. The water content of the dried udon was adjusted to 12 to 13% by mass.
(2) Dry spaghetti The dry spaghetti used for each example was produced as follows. First, a dough obtained by kneading under vacuum by adding water to durum semolina (in the case of Examples containing tapioca starch, containing tapioca starch and gluten as described in the table) Noodles were made by a conventional method using a die diameter of 1.6 mm. Then, it dried at the drying temperature described in the table. The water content of the dried spaghetti was adjusted to 11-12% by mass.
(3) Dry macaroni The dry macaroni used for each example was produced as follows. First, a dough obtained by adding water to knead durum semolina and kneading was noodle-made by a conventional method using an extrusion noodle making machine (macaroni die). Then, it dried at the drying temperature described in the table. The water content of the dried macaroni was adjusted to 11-12% by mass.

2. Boiled noodle production method (1) Immersion of dry noodles in immersion water 200g of dry noodles and normal temperature immersion water (water, organic acid or pH adjuster in the case of Examples) As described in the table Then, 600 g (3 times the amount of dry noodles), to which an organic acid or a pH adjusting agent was added, was added, and dipped with the immersion time adjusted so as to be the moisture of the noodles set in each Example. The immersion temperature was 25 ° C.
(2) Cooking with a bowl After soaking, the noodles of each example were drained and cooked with a bowl in 2 L of boiling water. In the case of udon and spaghetti, the boiling time was adjusted so that the water content of the noodles was 69 to 71% by mass, and that of macaroni was 63 to 65% by mass. In addition, in the case of the comparative example which does not have the process to immerse, the dry noodles were cooked with the boil so that it might become the same moisture as it is.

3. Preparation of sample for evaluation (1) Sample for refrigerated storage (for eating without reheating (assumed salad)) Sample boiled noodles were cooled with cold water, drained, and then salad oil was boiled against the boiled noodles. 1% by mass was added and mixed. This was put in an airtight pack and stored in a refrigerator (about 7 ° C.) for the period indicated in the table.
(2) Preparation of sample for refrigeration or frozen storage (for reheated eating (assuming gratin)) Boiled noodles (boiled noodles obtained from dried macaroni) are cooled with cold water, drained, and then salad oil 1% by mass was added to the boiled noodles and mixed. The obtained boiled noodles 75 g with white sauce 75 g were put into a heat resistant paper container (capacity 266 cc), and further white sauce 75 g was overlaid. Covered and stored in refrigerator (about 7 ° C.) and freezer (about −20 ° C.) for the period indicated in the table.
White sauce was prepared by adding 500 g of Heinz white sauce, 500 g of milk, 3 g of salt, 3 g of consomme, and 1 g of white pepper in a pan, mixing them, and heating until the sauce weight decreased by 5%. The obtained white sauce was used after being cooled to about 10 ° C. in a refrigerator.

4). Analysis and Evaluation Method (1) Measurement of Protein Extraction Rate Sample dry noodles were pulverized, and 30 mg of pulverized sample and 1.5 ml of 0.05N acetic acid solution were put into a sample bottle with a lid. This was shaken in a 30 ° C. water bath for 1 hour to extract the protein, and then centrifuged (13000 rpm, 10 minutes) to obtain a supernatant. The protein mass of the obtained supernatant was measured using Protein Assay Rapid Kit (manufactured by Wako Pure Chemical Industries, Ltd.). The protein extraction rate is the following formula:
Protein Extraction Rate (%) = (Protein Mass of Supernatant (for 1.5 ml) / Total Protein Content of Sample 30 mg) × 100
Calculated by
(2) Measurement of pH of noodle after immersion 10 g of noodle after immersion and 90 g of distilled water are put into a plastic bag, the noodles are crushed and uniformly mixed with distilled water, and then left to stand for 30 minutes. The pH was determined by measuring with a pH meter.
(3) Moisture measurement of noodles after immersion or boiling The moisture content of noodles was measured using a moisture meter manufactured by Brabender. 10 g of noodles were weighed and dried by dry heat at 130 ° C. for 3 hours. The weight of the noodle after dry heat drying was weighed, and the weight loss was calculated as moisture (mass%).
(4) Evaluation of starch elution state after immersion The elution state (turbidity) of starch was visually observed for the immersion water after immersion and evaluated as follows.
A: Almost no elution is observed. ○: Slight elution is observed. Δ: Slightly more elution is observed. X: Many elutions are recognized.
(5) Sensory evaluation of texture after storage of boiled noodles After storing the noodle samples for the above-mentioned storage boiled for a predetermined period as described in the table, In the case of (1) for refrigerated storage, sample the salad dressing without reheating. In the case of (2) for refrigeration or frozen storage, the sample was re-heated to a temperature suitable for eating in a microwave and then sampled. The texture was scored by a panel of 10 people according to the following evaluation criteria, and an average evaluation score was calculated. The evaluation score is rounded off to the second decimal place.
(I) One point of elasticity: almost no elasticity is felt. 2 points: Elasticity is felt but weak. 3 points: Elasticity is felt. 4 points: A slight elasticity is felt. 5 points: Feels very strong.
(Ii) Smoothness 1 point: Almost no smoothness is felt, and the feeling of smoothness is extremely strong. 2 points: Slight smoothness is felt, but the feeling of blur is strong. 3 points: Smoothness is felt. 4 points: Somewhat smooth and smooth. 5 points: Extremely smooth feeling is felt.

5. Evaluation results (1) Effect of protein extraction rate of dry noodles Table 1 shows the results of examining the effect of protein extraction rate of dry noodles on the texture after refrigerated storage of boiled noodles. The drying temperature of spaghetti was implemented at 80 degreeC.

  As shown in Table 1, in Examples 1 to 6 where the protein extraction rate of dry noodles is 30% or less (the water content of the noodles after immersion is 48 to 49% by mass), starch elution after immersion is unlikely to occur, and boiled noodles After refrigerated storage, the elasticity and smoothness were evaluated satisfactorily under conditions where the food was eaten without being reheated and the texture was very likely to deteriorate. On the other hand, in Comparative Examples 1 to 3 where the protein extraction rate of dry noodles exceeds 30% (water content of noodles after immersion is 49 to 50% by mass), starch elution occurs after immersion, and the evaluation after refrigerated storage is The result was significantly lower than that of the example. Thereby, in this invention, it was shown that the protein extraction rate of said dry noodles is an essential requirement.

(2) Effect of moisture of noodles after immersion Table 2 shows the results of examining the effect of moisture of noodles after immersion in the process of immersing dry noodles in immersion water on the texture after refrigerated storage of boiled noodles. . The drying temperature of spaghetti was implemented at 80 degreeC.

  As shown in Table 2, Examples 7 to 9 (the protein extraction rate of dry noodles was adjusted to 18%) in which the moisture content of the noodles after immersing the dry noodles was 44 to 53% by mass, The evaluation of elasticity and smoothness was good under the conditions of eating without reheating and causing extremely low texture. On the other hand, in Comparative Examples 4 and 5 in which the moisture content of the noodles after soaking in dry noodles was low, and in Comparative Example 6 in which the moisture content of the noodles after soaking in dry noodles was so high (protein extraction rate of dry noodles was adjusted to 18%), refrigerated storage Subsequent evaluation was a low result compared with the Example. In Comparative Example 6, somewhat more starch was eluted after immersion. Thereby, in this invention, it was shown that the water | moisture content of the noodle after said immersion is an essential requirement.

(3) Effect of addition of tapioca starch to dry noodles Table 3 shows the results of examining the effect of tapioca starch addition to dry noodles on the texture of the noodles after refrigerated storage. The drying temperature of spaghetti was implemented at 80 degreeC.

As shown in Table 3, Examples 11 to 14 using dry noodles containing tapioca starch are more textured over time during refrigerated storage than Example 10 (same as Example 8) not containing tapioca starch. The decline of the was suppressed. On the other hand, in the case of a general production method in which dried noodles are boiled as they are, when Comparative Example 7 not containing tapioca starch and Comparative Examples 8 to 11 containing tapioca starch are compared, improvement in texture after refrigerated storage is recognized. I couldn't. Thus, in the method for producing boiled noodles of the present invention, it is shown that when dry noodles containing tapioca starch are used, the texture improvement effect after refrigerated storage of boiled noodles, which was not recognized in the prior art, is further enhanced. It was done. Moreover, when the blending ratio of tapioca starch was adjusted to 4 to 10% by mass, a higher texture improvement effect was obtained.

(4) Influence of pH of noodles after immersion by addition of organic acid to immersion water Influence of pH of noodles after immersion by addition of organic acid to immersion water on the texture of boiled noodles after refrigerated storage The examination results are shown in Table 4. The drying temperature of spaghetti was implemented at 80 degreeC.

As shown in Table 4, Examples 16, 17, 19, and 20 in which the immersion water contains an organic acid and the pH of the noodles after immersion was adjusted to the range of 4.0 to 6.0 were organic in the immersion water. The decrease in texture over time during refrigerated storage was suppressed more than in Example 15 (same as Example 8) in which no acid was added. In Example 18 having a pH of less than 4.0, a little amount of starch was dissolved after immersion, and although the texture improvement effect by immersion was recognized, it was slightly low. Thereby, in the manufacturing method of the boiled noodle of this invention, the elution of the starch at the time of immersion can be prevented more by making pH of the noodle after immersion into the range of 4.0-6.0. It was shown that the texture-improving effect after refrigerated storage was further enhanced.

(5) Effect of improving texture after refrigeration or frozen storage of boiled noodles covered with a high moisture material Tables 5 and 6 show the results of evaluating the texture after storage of the sample for refrigeration or frozen storage (2) for eating with reheating (assuming gratin). The drying temperature of the macaroni of Examples 21 and 22 and Comparative Examples 12 and 14 was 85 ° C, and the drying temperature of the macaroni of Comparative Examples 13 and 15 was 60 ° C.

  As shown in Tables 5 and 6, when boiled noodles boiled in high-moisture material (white sauce) were refrigerated or frozen and sampled by reheating, Examples 21 and 22 produced by the production method of the present invention Boiled noodles suppressed a decrease in texture over time due to refrigeration or frozen storage, as compared with Comparative Examples 12 and 14, which were not immersed in immersion water. On the other hand, in Comparative Example 13 and Comparative Example 15 in which the noodles were soaked using dry noodles with a protein extraction rate exceeding 30%, starch elution occurred after soaking, and the deterioration in texture over time due to refrigeration or freezing storage was also observed. It was big. As a result, boiled noodles produced by the production method of the present invention can be boiled even if the boiled noodles covered with a high moisture material such as sauce are refrigerated or frozen for a long time and then reheated and eaten. It was shown that a decrease in the amount was suppressed and a texture improvement effect was obtained.

According to the above examples, dry noodles with a protein extraction rate of 30% or less were used, and the noodles were dipped in immersion water so that the water content was in the range of 44 to 53% by mass, and then boiled. The resulting boiled noodles were shown to have an excellent texture-improving effect after storage, with a decrease in texture after refrigeration or frozen storage being suppressed. In addition, the effect can be further improved by adding tapioca starch to the dry noodles to be used, and by adding an organic acid to the immersion water and adjusting the pH of the noodles after immersion to 4.0 to 6.0. It has been shown.

In addition, this invention is not limited to the structure and Example of said embodiment, A various deformation | transformation is possible within the range of the summary of invention.

According to the present invention, after mixing with foods such as salad, after a certain period of time under chilled conditions, boiled noodles that are eaten as they are without reheating, boiled noodles such as gratin, etc. Boiled noodles with improved texture after storage can be provided as boiled noodles that are used for refrigerated or frozen foods that are covered and are reheated and eaten.

Claims (8)

A step of immersing dry noodles having a protein extraction rate of 30% or less in immersion water so that the moisture content of the noodles is in the range of 44 to 53% by mass, and a step of boiling the noodles after immersion,
A method for producing boiled noodles , comprising:
A method for producing boiled noodles, wherein the boiled noodles are for refrigeration or frozen storage .   The method for producing boiled noodles according to claim 1, wherein the dry noodles contain tapioca starch.   The method for producing boiled noodles according to claim 1 or 2, wherein an organic acid is added to the immersion water such that the pH of the noodles after immersion is in the range of 4.0 to 6.0.   The method for producing boiled noodles according to any one of claims 1 to 3, wherein the boiled noodles are for refrigerated foods that are eaten without reheating after cooking for 6 hours or more under refrigerated conditions.   The boiled noodles are for refrigerated or frozen foods that are cooked with boiled food and then stored for a long period of time under refrigerated or frozen conditions with the surroundings of the boiled noodles covered with high-moisture materials, and then reheated for eating. The manufacturing method of boiled noodles of any one of Claims 1-3. A method of improving the texture of boiled noodles obtained by boiling dry noodles after refrigeration or freezing,
The protein extraction rate of the dry noodles is 30% or less,
Before boiling the dry noodles, the method includes immersing the noodles in immersion water so that the water content of the noodles is in the range of 44 to 53% by mass. The method according to claim 6 , wherein the dry noodles contain tapioca starch. The method according to claim 6 or 7 , wherein an organic acid is added to the immersion water so that a pH of the noodle after the immersion is in a range of 4.0 to 6.0.