CN1122660A - 煮烫面类的制造方法 - Google Patents
煮烫面类的制造方法 Download PDFInfo
- Publication number
- CN1122660A CN1122660A CN95106003A CN95106003A CN1122660A CN 1122660 A CN1122660 A CN 1122660A CN 95106003 A CN95106003 A CN 95106003A CN 95106003 A CN95106003 A CN 95106003A CN 1122660 A CN1122660 A CN 1122660A
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- CN
- China
- Prior art keywords
- boiling
- water
- raw material
- mentioned
- dough
- 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.)
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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 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
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
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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)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
本发明涉及提供表面光滑的煮烫面类的制造方法。该方法包括,在小麦粉等中加水混揉后,使其成为希望形状的生面,在开水中短时间煮烫后,从其表面除去水分,然后将其浸渍在水中,或与水一起封入容器或袋中。
Description
本发明涉及煮烫面类的制造方法,尤其涉及表面致密,平滑的煮烫面类的制造方法。
一般,作为煮烫面类,切面,挂面,中国面等的制造过程中,是将以小麦粉为主体的材料中添加水或食盐水或碱水等混揉后,产生足够粘性而成块的生料,例如,加工成细长线状及其它希望形状的生料,也就是生面,将它煮好而成为制品。
在特许第1094434号说明书中公开了一种煮烫面的制造方法,它是将上述生面放入容器中,在开水中通过30至60秒经过预先煮烫后,转移到其它容器中注入开水,进一步通过蒸汽杀菌槽蒸煮后冷却的方法。
上述专利公开的制造方法,尽管是这种煮烫面的优良制法,但用上述专利公开的方法加工而成的煮烫面,是将用水混揉小麦粉而成的生面经过预先煮烫后,注入开水,并且还用蒸汽杀菌进行最终煮熟,因此蒸煮面的表面吸收水分后膨润,其外观粗杂,即成为粗糙的表面。因此,将它加工而成的煮烫面,存在其商品价值差而需要解决的问题。
如上所述,考虑先有技术的煮烫面的问题点,本发明的目的在于提供一种成为制品的煮烫面类的表面不是粗糙而是光滑的、而且韧性强且商品价值高的煮烫面类的制造方法。
本发明的煮烫面类的制造方法包括,在小麦粉和其它原料中添加水或盐水或碱水等,充分混揉成为希望形状的生料即生面后,相应于该生料的尺寸,例如粗度,经过最初时为极短时间,例如约3秒至180秒的煮烫,然后约1分至120分钟的干燥或脱水处理,从生料表面除去水分,并将其一部分干燥的生料浸渍在水中或与水一起封入容器或袋中。
按照本发明方法,在小麦粉和其它原料中添加水或盐水或碱水,将它混揉后,例如通过细长切断成为希望形状的生面,这些过程与先有技术没有什么特别的不同。
一旦将该生面,在极短时间,例如约30秒以内煮烫,如图1所示,生料表面层1的部分的淀粉α化,而其内部2的部分保持β淀粉的状态,表面层1的含水量比内部2的含水量多得多。
因此,将它自然干燥或强制干燥或脱水处理,至少可除去表面的水分。通过这种处理,表面层1的一部分水份在蒸发的同时,浸透到β淀粉状态的内部2,故而使表面层1的含水量和内部2的含水量平均化。因此,煮烫过的煮烫面的表面层1,与内部2呈均质,不产生特别的膨润,可保持光滑的表面。
因此,在其后,如果将它浸在水中,或与水一起封入在容器或袋中后成为煮烫面的制品,则可保持表面层1和内部2为均质化状态,不会呈粗糙表面状态,因而口感极优。
本发明方法,不仅适用于面类,还可适用于,例如饺子皮和其它以小麦粉等作为主原料的这类制品的制造。
图1是为了说明本发明的面类的制造方法,将其一根面条放大后的断面示意图。图中1表示表面层,2表示内部。
Claims (3)
1.煮烫面类的制造方法,该方法是在将作为主原料的小麦粉中添加水混揉而成的生面成型为希望的形状后煮烫而成为制品的煮烫面类的制造方法中,包括将上述成型的生料在极短时间内煮烫,从上述煮烫过的生料表面除去水分,以及将从上述表面除去水分的生料浸渍在水中的工序。
2.权利要求1所述的方法,其中,将上述已成型的生料的煮烫时间,根据上述生料的尺寸,规定为3秒至180秒。
3.权利要求1所述的方法,其中包括,将从上述表面除去了水分的生料,与水一起封入容器或袋中。
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP300213/94 | 1994-11-10 | ||
JP30021394A JP3421823B2 (ja) | 1994-11-10 | 1994-11-10 | ゆで麺類の製造法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN1122660A true CN1122660A (zh) | 1996-05-22 |
Family
ID=17882085
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN95106003A Pending CN1122660A (zh) | 1994-11-10 | 1995-05-08 | 煮烫面类的制造方法 |
Country Status (13)
Country | Link |
---|---|
JP (1) | JP3421823B2 (zh) |
KR (1) | KR960016783A (zh) |
CN (1) | CN1122660A (zh) |
AU (1) | AU3661395A (zh) |
BE (1) | BE1009766A3 (zh) |
CA (1) | CA2160949A1 (zh) |
DE (1) | DE19541463A1 (zh) |
DK (1) | DK120595A (zh) |
ES (1) | ES2087837B1 (zh) |
FR (1) | FR2726740B1 (zh) |
GB (1) | GB2294860A (zh) |
IT (1) | IT1281011B1 (zh) |
NL (1) | NL1001587C2 (zh) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2195278C (en) | 1996-01-22 | 2004-07-27 | Teruyasu Fukuyama | Process for producing quick-boiling or instant cooking pastas and noodles |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA1065183A (en) * | 1976-04-19 | 1979-10-30 | Ken Okada | Non-fried dry instant cooking noodles and a method for producing said noodles |
DE2850750C2 (de) * | 1978-11-23 | 1982-07-15 | Maizena Gmbh, 2000 Hamburg | Verfahren zur Herstellung von Instant-Teigwaren |
US4734291A (en) * | 1986-06-23 | 1988-03-29 | American Home Food Products, Inc. | Process for preparing shelf stable al dente cooked pasta |
IL109559A (en) * | 1993-05-26 | 1998-02-08 | Cpc International Inc | Shelf-stable moist pasta |
-
1994
- 1994-11-10 JP JP30021394A patent/JP3421823B2/ja not_active Expired - Fee Related
-
1995
- 1995-04-06 KR KR1019950007969A patent/KR960016783A/ko not_active Application Discontinuation
- 1995-05-08 CN CN95106003A patent/CN1122660A/zh active Pending
- 1995-10-19 CA CA002160949A patent/CA2160949A1/en not_active Abandoned
- 1995-10-25 GB GB9521854A patent/GB2294860A/en not_active Withdrawn
- 1995-10-26 DK DK120595A patent/DK120595A/da not_active Application Discontinuation
- 1995-10-31 ES ES09502111A patent/ES2087837B1/es not_active Expired - Fee Related
- 1995-11-02 AU AU36613/95A patent/AU3661395A/en not_active Abandoned
- 1995-11-03 IT IT95TO000886A patent/IT1281011B1/it active IP Right Grant
- 1995-11-03 FR FR9513013A patent/FR2726740B1/fr not_active Expired - Fee Related
- 1995-11-07 DE DE19541463A patent/DE19541463A1/de not_active Withdrawn
- 1995-11-07 NL NL1001587A patent/NL1001587C2/nl not_active IP Right Cessation
- 1995-11-08 BE BE9500922A patent/BE1009766A3/nl not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
ITTO950886A1 (it) | 1997-05-03 |
FR2726740A1 (fr) | 1996-05-15 |
AU3661395A (en) | 1996-05-23 |
DK120595A (da) | 1996-05-11 |
ES2087837B1 (es) | 1997-02-16 |
JP3421823B2 (ja) | 2003-06-30 |
BE1009766A3 (nl) | 1997-08-05 |
DE19541463A1 (de) | 1996-05-15 |
JPH08131106A (ja) | 1996-05-28 |
CA2160949A1 (en) | 1996-05-11 |
ITTO950886A0 (zh) | 1995-11-03 |
NL1001587A1 (nl) | 1996-05-10 |
GB9521854D0 (en) | 1996-01-03 |
ES2087837A1 (es) | 1996-07-16 |
FR2726740B1 (fr) | 1997-12-12 |
KR960016783A (ko) | 1996-06-17 |
IT1281011B1 (it) | 1998-02-11 |
GB2294860A (en) | 1996-05-15 |
NL1001587C2 (nl) | 1997-10-21 |
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