JP2015130809A - Manufacturing method of raw chinese noodle in microwave oven cooking - Google Patents
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本発明は、生中華麺を電子レンジによって加熱調理して短時間に簡便に食することができる電子レンジ調理用生中華麺の製造方法に関するものである。 The present invention relates to a method for producing raw Chinese noodles for cooking in a microwave oven, in which raw Chinese noodles are cooked with a microwave oven and can be easily eaten in a short time.
生中華麺でありながら手間を必要としないで、電子レンジによって加熱調理してわずかな時間を待つだけで食することができる電子レンジ調理用生麺類が提案されている（特開平２−２８６０５２号公報）。
特開平２−２８６０５２号公報に開示されている電子レンジ調理用生麺類は、小麦粉１００部（重量）に澱粉５部、天然ガム０．２部、かん粉１部、食塩１部及び水３４部を加えた混合物を横型ミキサーで１２分間混練した後、圧延ロールで圧延成型し、その後麺帯にしてから、この麺帯に遠赤外線を照射し、その後麺線加工して生麺類を得るものである。麺帯に遠赤外線を照射しない場合には、麺線加工後に遠赤外線を照射するものである。
生麺類の調理は、容器に生麺類と熱湯を入れて、電子レンジによって所定時間加熱調理するものである。
There has been proposed raw noodles for cooking in a microwave oven that can be eaten only by waiting for a short time after being cooked with a microwave oven, without requiring labor while being raw Chinese noodles (Japanese Patent Application Laid-Open No. 2-28652). Publication).
Raw noodles for cooking in a microwave oven disclosed in JP-A-2-286052 are 5 parts starch, 0.2 parts natural gum, 1 part canned powder, 1 part salt and 34 parts water. The mixture is kneaded with a horizontal mixer for 12 minutes, then rolled and formed with a rolling roll, then formed into a noodle strip, irradiated with far infrared rays, and then processed into a noodle strip to obtain raw noodles. is there. When the noodle band is not irradiated with far infrared rays, the far infrared rays are irradiated after the noodle strings are processed.
Raw noodles are cooked by putting raw noodles and hot water in a container and cooking them for a predetermined time using a microwave oven.
従来の電子レンジ調理用生麺類において、生麺に予め遠赤外線を照射して生麺の表面を加熱するので、生麺を電子レンジ調理する過程では吹きこぼれや泡立ちがなくなる利点が推測されるものの、遠赤外線照射のための特別な照射装置が必要となるから製造方法が複雑になる課題がある。
また、従来の電子レンジ調理用生麺類において、この生麺を中華麺に適用した場合には、小麦粉に対する澱粉の比率が極めて小さいために、調理後の生中華麺本来の食感（滑らかさ、しこしこ感等）が得られない課題がある。
本発明の目的は、好ましい食感をもたらす電子調理用生中華麺を簡易に製造することにある。
In conventional noodles for cooking microwave ovens, the raw noodles are preliminarily irradiated with far infrared rays to heat the surface of the raw noodles. Since a special irradiation device for far-infrared irradiation is required, there is a problem that the manufacturing method is complicated.
In addition, in the conventional microwave cooking raw noodles, when this raw noodles are applied to Chinese noodles, since the ratio of starch to wheat flour is extremely small, the original texture of raw Chinese noodles after cooking (smoothness, There is a problem that it is not possible to obtain a slight feeling.
An object of the present invention is to easily produce raw Chinese noodles for electronic cooking that provide a favorable texture.
本発明は、主原料である小麦粉及び澱粉と、副原料である小麦たん白、卵白粉、保存剤、酵素、保湿剤及び焼成カルシウムを含む品質改良原料とをそれぞれかんすい、食塩及び水と共に撹拌混合して製麺するものである。 The present invention comprises the main ingredients wheat flour and starch and the auxiliary ingredients wheat protein, egg white powder, preservative, enzyme, moisturizer and calcined calcium, respectively, with stirring, mixing with salt and water. To make noodles.
上記小麦粉には薄力粉、準強力粉等が含まれる。
上記澱粉には、馬鈴薯澱粉、タピオカ澱粉、トーモロコシ澱粉、米澱粉等が含まれる。澱粉中、馬鈴薯澱粉やタピオカ澱粉は良い食感を得るのに適当である。
製造に用いる澱粉には、加工澱粉を混入したものと、この加工澱粉を混入していないものとの双方が含まれ、製造時においていずれかが適宜選択される。
上記小麦粉を１００重量％として、これに対し、添加する上記澱粉の配合比が１１．０〜４３．０重量％であるのが良い。食感を上記澱粉の配合比によって調整するものであり、澱粉が１１．０重量％未満の場合には加熱後の麺に芯が残る傾向となり、反対に４３．０重量％を越えると、澱粉臭が残り、風味がなくなり、中華麺に特に重要な「こし」がなくなる。いずれの場合にも麺の硬さに悪影響を与えることになり、良い食感を得るには十分ではない澱粉の配合量である。
The wheat flour includes weak flour and semi-strong flour.
Examples of the starch include potato starch, tapioca starch, corn starch, and rice starch. Among the starches, potato starch and tapioca starch are suitable for obtaining a good texture.
The starch used for the production includes both those mixed with the processed starch and those not mixed with the processed starch, and any one is appropriately selected during the production.
The said wheat flour is made into 100 weight%, and it is good for the compounding ratio of the said starch to add with respect to this to be 11.0-43.0 weight%. The texture is adjusted by the blending ratio of the starch. When the starch is less than 11.0% by weight, the noodles tend to remain in the heated noodles. On the other hand, when the starch exceeds 43.0% by weight, the starch The odor remains, the taste is lost, and “koshi”, which is particularly important for Chinese noodles, disappears. In any case, the amount of starch is not sufficient for obtaining a good texture because it adversely affects the hardness of the noodles.
上記小麦たん白は小麦粉グルテンであって、麺の硬さに影響を与える品質改良原料である。
小麦粉を１００重量％として、これに対し、添加する上記小麦たん白の配合比が３．０〜７．０重量％であるのが良い。上記小麦たん白が３．０重量％未満の場合には麺生地の繋がりが悪く、軟らかな食感となり、反対に７．０重量％を越えると硬い食感となり、滑らかさを欠く。
The wheat protein is gluten flour and is a quality improving raw material that affects the hardness of the noodles.
Assuming that the flour is 100% by weight, the ratio of the wheat protein to be added is preferably 3.0 to 7.0% by weight. When the wheat protein content is less than 3.0% by weight, the noodle dough is poorly connected, resulting in a soft texture, while when it exceeds 7.0% by weight, the texture becomes hard and lacks smoothness.
上記卵白粉は、風味や麺の硬さに関連する食感の向上を目的とする品質改良原料であると共に、軟らかさの保持持続性を維持するために役立つものである。
上記小麦粉を１００重量％として、これに対し、添加する卵白粉の配合比は１．０〜２．５重量％であることが望ましい。上記卵白粉の配合比が１．０重量％未満の場合には食感が軟らかくなり、２．５重量％を越えると滑らかさを欠いた硬い食感となり、卵の風味が強くなる。
The egg white powder is a quality-improving raw material for the purpose of improving the texture related to the flavor and the hardness of the noodles, and is useful for maintaining the sustainability of softness.
Assuming that the wheat flour is 100% by weight, the blending ratio of egg white powder to be added is preferably 1.0 to 2.5% by weight. When the blending ratio of the egg white powder is less than 1.0% by weight, the texture becomes soft, and when it exceeds 2.5% by weight, the texture becomes hard and lacks smoothness, and the flavor of the egg becomes strong.
上記保存剤として酒精等が使用され、製麺後の生中華麺の日持ち向上に役立てるものである。
上記小麦粉を１００重量％として、これに対し、上記保存剤の配合比は７．０〜１０．０重量％であることが望ましい。
Alcohol and the like are used as the preservative, which is useful for improving the shelf life of raw Chinese noodles after noodle making.
The wheat flour is 100% by weight, and the preservative content is preferably 7.0 to 10.0% by weight.
上記酵素は麺に「こし」を与え、麺の硬さ調整のための品質改良原料である。
上記小麦粉を１００重量％として、これに対し、添加する上記酵素の配合比は０．５〜０．７重量％であることが望ましい。上記配合比が上記数値を満たさない場合には、食感が依存する麺の硬さや粘りに悪影響を与えることになる。
The above enzyme imparts “koshi” to the noodles and is a quality improving raw material for adjusting the hardness of the noodles.
The wheat flour is defined as 100% by weight, and the blending ratio of the enzyme to be added is preferably 0.5 to 0.7% by weight. When the said mixture ratio does not satisfy | fill the said numerical value, it will have a bad influence on the hardness and stickiness of the noodle which a food texture depends on.
上記保湿剤は生中華麺の湿り気を保つために使用される品質改良原料であるが、付随的な効果として防腐効果が得られる。
上記小麦粉を１００重量％として、これに対し、上記保湿剤の配合比は１．０〜１．８重量％であることが望ましく、上記保湿剤の上記配合比の１．０を満たさない場合の不都合は生中華麺の乾燥が早まり、１．８重量％を大幅に超えると商品としての適性を欠くことになる。
The moisturizing agent is a quality-improving raw material used to keep the wetness of raw Chinese noodles, but an antiseptic effect is obtained as an incidental effect.
When the flour is 100% by weight, the mixing ratio of the humectant is preferably 1.0 to 1.8% by weight, and the mixing ratio of the humectant is not 1.0. The disadvantage is that the raw Chinese noodles are dried quickly, and if it exceeds 1.8% by weight, it is not suitable as a product.
使用する焼成カルシウムとして、貝殻焼成カルシウム等がある。
上記焼成カルシウムを添加する場合には、上記小麦粉を１００重量％として、これに対し、上記焼成カルシウムの配合比が０．１重量％であるのが良い。上記焼成カルシウムの配合比が０．１重量％未満の場合には軟らかくなり、逆に０．１重量％を越えると、食味が低下することになる。
Examples of the calcined calcium used include calcined calcium shellfish.
In the case of adding the calcined calcium, the wheat flour is 100% by weight, and the blending ratio of the calcined calcium is preferably 0.1% by weight. When the blending ratio of the calcined calcium is less than 0.1% by weight, it becomes soft, and when it exceeds 0.1% by weight, the taste is lowered.
かんすいは粉末状のものでも液体状のものでも良く、適宜のものを選択する。かんすいは風味の良い麺を得るための他に、麺の「こし」を強くし、食感を良くするために添加される。
小麦粉を１００重量％として、これに対し、上記かんすいが例えば０．５〜０．７重量％の配合比で添加されるのが良い。
The screen may be in the form of powder or liquid, and an appropriate one is selected. Kansai is added to obtain a noodle with good flavor, and to strengthen the “koshi” of the noodle and improve the texture.
The wheat flour is 100% by weight. On the other hand, it is preferable to add the above-mentioned Kansai at a blending ratio of 0.5 to 0.7% by weight, for example.
また、上記食塩は、小麦粉１００重量％として、これに対し、１．０〜１．５重量％の配合比で添加されるのが良い。
撹拌混合時に加えられる水の加水量は、小麦粉及び澱粉その他の原料の量に応じて決定される。
Moreover, it is good to add the said salt with 1.0 to 1.5 weight% of compounding ratio with respect to this as 100 weight% of wheat flour.
The amount of water added during stirring and mixing is determined according to the amount of wheat flour, starch and other raw materials.
品質改良原料には上記原料の他に、例えば植物油及び色素等の補助品質改良材が含まれる。
上記植物油は麺の食味改良のためのものであり、上記色素は外観を良くするためのものである。
In addition to the above raw materials, the quality improving raw materials include auxiliary quality improving materials such as vegetable oils and pigments.
The vegetable oil is for improving the taste of noodles, and the pigment is for improving the appearance.
本発明の電子レンジ調理用生中華麺の製造方法について説明する。
まず、主原料である小麦粉及び澱粉と、副原料である小麦たん白、卵白粉、保存用酒精、酵素、保湿剤及び焼成カルシウムを含む品質改良原料にかんすい、食塩及び水を加えてからこれらをミキサーにより撹拌混合して生中華麺の生地を製造する。
撹拌混合は、常圧又は減圧下で行い、時間は通常約５〜１５分間とする。得られた生中華麺の生地を例えば圧延して、裁断機又は押し出し機によって切り出して製麺にし、製麺後、所定量（例えば１００ｇ）の単位で生中華麺を包装する。
The manufacturing method of the raw Chinese noodle for microwave cooking of this invention is demonstrated.
First, add flour, starch, main ingredients, and wheat flour, egg white powder, preservative spirits, enzymes, moisturizers and calcined calcium. A dough for raw Chinese noodles is produced by stirring and mixing with a mixer.
The stirring and mixing are performed under normal pressure or reduced pressure, and the time is usually about 5 to 15 minutes. The raw dough for raw Chinese noodles is rolled, for example, and cut out by a cutting machine or an extruder to make noodles. After the noodles are made, the raw Chinese noodles are packaged in a predetermined amount (for example, 100 g).
上述したように、生中華麺の品質向上のために、製麺過程では前述の品質改良原料の他に、必要に応じて、例えば上記植物油及びくちなし色素等を添加する。 As described above, in order to improve the quality of raw Chinese noodles, in the noodle making process, in addition to the above-described quality-improving raw materials, for example, the above-mentioned vegetable oil and crisp color are added.
製造された電子レンジ調理用生中華麺の調理方法は次のとおりである。
電子レンジ調理用生中華麺の包装を解いてから、１００ｇの上記生中華麺を電子レンジの加熱に耐え得る容器の中に入れると共に、この容器内に温度が８５°Ｃ〜１００°Ｃ、量が４００ｃｃの熱湯を注いでから、上記容器を出力６００Ｗの電子レンジに入れて、約２分加熱調理する。
調理された生中華麺は優れた食感と風味を有し、茹でた通常の中華麺又は即席中華麺と同様に食感を楽しむことができる。
The method of cooking the produced raw Chinese noodles for cooking a microwave oven is as follows.
After unwrapping the raw Chinese noodles for cooking the microwave oven, put 100 g of the above raw Chinese noodles in a container that can withstand the heating of the microwave oven, and the temperature in this container is 85 ° C to 100 ° C, amount Pour 400 cc of hot water, put the container in a microwave oven with an output of 600 W, and cook for about 2 minutes.
The cooked raw Chinese noodles have an excellent texture and flavor and can be enjoyed in the same way as boiled normal Chinese noodles or instant Chinese noodles.
本発明によれば、カップ入りの即席中華麺と同様に手間を要することなく食することができると共に、好ましい食感をもたらすことができ、また、製造過程では遠赤外線照射装置のような特別な装置をせず製造することができるので、製造が簡易となる。 According to the present invention, as in the case of instant Chinese noodles with a cup, it can be eaten without labor, and a favorable texture can be brought about. Since it can manufacture without an apparatus, manufacture becomes easy.
実施例１〜実施例４及び参考例１の各例において、小麦粉は薄力粉を用い、澱粉は加工澱粉を混入しているものを使用した。
実施例１〜実施例４及び参考例１において、生中華麺の原料として小麦粉及びこの小麦粉に対して７種類のもの（澱粉、小麦たん白、卵白粉、酒精、酵素、保湿剤及び焼成カルシウム）を表１に示す配合比（小麦粉１００重量％に対する比率）で添加し、かんすい、食塩及び水を加えた後、これらを減圧したミキサーによって混合し、得られた生地を常法によって圧延し、麺厚約１．１ｍｍ程度の帯状の生地に成形した後、切刃で生中華麺線に切り出し、生中華麺の線麺を製造した。
表１には、混合撹拌時に添加されるかんすい及び食塩の配合比も記載されている。かんすい及び食塩の添加量の配合比は、いずれも小麦粉１００重量％に対するものである。
得られた生中華麺の生中華麺線１００ｇを容量６００ｃｃの容器内に入れ、９０℃（沸騰した）で注入量４００ｃｃの熱湯を注ぎ、出力６００Ｗの電子レンジに入れて、約２分加熱調理した。
２分後、仕上がった生中華麺線の食感（硬さ、弾力性）及び滑らかさについて、その評価を表２に示す。
In each example of Examples 1 to 4 and Reference Example 1, the flour used was a weak flour and the starch mixed with processed starch was used.
In Examples 1 to 4 and Reference Example 1, wheat flour and seven types of raw flour noodles (starch, wheat protein, egg white powder, alcohol, enzyme, moisturizer and calcined calcium) Is added at a blending ratio shown in Table 1 (ratio to 100% by weight of wheat flour), and after addition of kansui, salt and water, these are mixed by a mixer with reduced pressure, and the resulting dough is rolled by a conventional method to obtain noodles. After forming into a strip-shaped dough having a thickness of about 1.1 mm, it was cut into raw Chinese noodles with a cutting blade to produce raw Chinese noodles.
Table 1 also shows the blending ratios of citrus and salt added during mixing and stirring. The blending ratio of the addition amount of kansui and salt is based on 100% by weight of flour.
Put 100g of raw Chinese noodle wire of the obtained raw Chinese noodles in a 600cc container, pour 400cc hot water at 90 ° C (boiling), put in a microwave oven with output 600W, cook for about 2 minutes did.
Table 2 shows the evaluation of the texture (hardness, elasticity) and smoothness of the finished raw Chinese noodle strings after 2 minutes.
（実施例１）
上記小麦粉及び上記７種類の原料（澱粉、小麦たん白、卵白粉、酒精、酵素、保湿剤及び焼成カルシウム）並びにかんすい及び食塩の他に、補助添加剤としてくちなし色素をそれぞれ所定量だけ添加した。小麦粉に添加される上記各原料並びにかんすい及び食塩の添加量は表１に示すとおりである。
また、くちなし色素に関して、上記小麦粉１００重量％に対し、０．２重量％を添加した。添加量は後述する実施例２〜実施例４及び参考例１においても、同量である。
撹拌混合に際して、上記かんすい及び食塩と共に加えられる水の量は、小麦粉１００重量％に対し、３８．９重量％である。
実施例１における評価は表２に示すとおりであるが、その食感に関してはしっとりして歯応えがあり、程よい硬さで弾粘性が良かった。また、滑らかさに関しては麺の表面が整っていて滑らかであった。
なお、麺の色味も良かった。
Example 1
In addition to the above wheat flour and the above seven kinds of raw materials (starch, wheat protein, egg white powder, alcohol, enzyme, moisturizer and calcined calcium), citrus and salt, a predetermined amount of each bite dye was added as an auxiliary additive. Table 1 shows the amounts of the above-mentioned raw materials added to the flour, as well as kansui and salt.
In addition, 0.2% by weight was added to 100% by weight of the wheat flour with respect to the crisp color. The amount added is the same in Examples 2 to 4 and Reference Example 1 described later.
In the stirring and mixing, the amount of water added together with the above-mentioned pan and salt is 38.9% by weight with respect to 100% by weight of the flour.
The evaluation in Example 1 is as shown in Table 2, but the texture was moist and crisp, with moderate hardness and good elasticity. Moreover, regarding the smoothness, the surface of the noodles was smooth and smooth.
In addition, the color of the noodles was good.
（実施例２）
当該実施例において、上記７種類の原料（澱粉、小麦たん白、卵白粉、酒精、酵素、保湿剤及び焼成カルシウム）及び上記補助添加剤（くちなし色素）は実施例１と同じである。また、添加される上記各原料並びにかんすい及び食塩の添加量は表１に示すとおりである。
撹拌混合に際して、上記かんすい及び食塩と共に加えられる水の量は、小麦粉１００重量％に対して４２．５重量％である。
実施例２においては、澱粉、小麦たん白、卵白粉、酒精、保湿剤の各添加量及び加水量が実施例１のそれらより多く、酵素、焼成カルシウム及びかんすいの各添加量は実施例１のそれらと同じである。
実施例２における評価は表２に示すとおりであるが、その食感に関しては実施例１より優れており、ぷりぷりとして歯切れに優れ、程よい硬さで弾粘性に優れていた。また、滑らかさに関しては麺の表面が整っていて滑らかであった。
なお、麺の色味も実施例１のそれと変わらず、良かった。
(Example 2)
In this example, the above seven types of raw materials (starch, wheat protein, egg white powder, alcohol, enzyme, moisturizing agent and calcined calcium) and the above-mentioned auxiliary additive (bitterless pigment) are the same as in Example 1. Table 1 shows the amount of each of the above-mentioned raw materials to be added, and the addition amounts of kansui and sodium chloride.
In the stirring and mixing, the amount of water added together with the above-mentioned pan and salt is 42.5% by weight with respect to 100% by weight of the flour.
In Example 2, the amount of each starch and wheat protein, egg white powder, alcohol, and humectant added and the amount of water added were larger than those in Example 1, and the amounts of enzyme, calcined calcium and citrus were added as in Example 1. They are the same.
The evaluation in Example 2 is as shown in Table 2, but the texture was superior to that of Example 1, excellent in crispness, excellent in elasticity and elasticity. Moreover, regarding the smoothness, the surface of the noodles was smooth and smooth.
In addition, the color of the noodles was the same as that of Example 1, and was good.
（実施例３）
当該実施例において、上記７種類の原料（澱粉、小麦たん白、卵白粉、酒精、酵素、保湿剤及び焼成カルシウム）及び上記補助添加剤（くちなし色素）は実施例１と同じである。また、添加される上記各原料並びにかんすい及び食塩の添加量は表１に示すとおりである。
上記小麦粉に添加される上記各原料並びにかんすい及び食塩の各添加量は表１に示すとおりである。
撹拌混合に際して、上記かんすい及び食塩と共に加えられる水の量は、小麦粉１００重量％に対して４５．７重量％である。
実施例３は、澱粉、小麦たん白、卵白粉、酒精、酵素、保湿剤、かんすい及び食塩の各添加量並び水の加水量が実施例１のそれらより多く、焼成カルシウムの添加量が実施例１のそれと同じである。
実施例３における評価は表２に示すとおりであるが、その食感に関して実施例２よりやや劣るものの、実施例２とは実質的な差異がなかった。当該実施例の滑らかさについて、麺の表面に凹凸があるものの、通常の滑らかさであり、実施例１とは実質的な差異がなかった。
(Example 3)
In this example, the above seven types of raw materials (starch, wheat protein, egg white powder, alcohol, enzyme, moisturizing agent and calcined calcium) and the above-mentioned auxiliary additive (bitterless pigment) are the same as in Example 1. Table 1 shows the amount of each of the above-mentioned raw materials to be added, and the addition amounts of kansui and sodium chloride.
Table 1 shows the amounts of the raw materials added to the flour and the addition amounts of citrus and salt.
In the stirring and mixing, the amount of water added together with the above-mentioned pan and salt is 45.7% by weight with respect to 100% by weight of the flour.
In Example 3, the added amount of starch, wheat protein, egg white powder, alcohol, enzyme, moisturizer, citrus and salt, and the amount of water added are larger than those in Example 1, and the added amount of calcined calcium is Example. Same as that of 1.
The evaluation in Example 3 is as shown in Table 2. Although the food texture was slightly inferior to Example 2, there was no substantial difference from Example 2. About the smoothness of the said Example, although there was unevenness | corrugation on the surface of noodles, it was normal smoothness and there was no substantial difference with Example 1. FIG.
（実施例４）
当該実施例において、添加される７種類の上記原料及び上記補助添加剤（くちなし色素）は実施例１と同じである。
小麦粉に添加される上記７種類の各原料並びにかんすい及び食塩の各添加量は表１に示すとおりである。また、上記補助添加剤の添加量も実施例１と同じである。
撹拌混合に際して、上記かんすい及び食塩と共に加えられる水の量は、小麦粉１００重量％に対して４２．５重量％である。
実施例４では、澱粉、酒精、保湿剤、食塩、かんすい及び焼成カルシウムの各添加量並び水の加水量が実施例２のそれらと同じであり、小麦たん白の添加量が実施例２のそれより多く、卵白粉は実施例２のそれよりより少ない。
実施例４における評価は表２に示すとおり、実施例３と実質的に変わらなかった。
Example 4
In this example, the seven types of raw materials and auxiliary additives (letterless dyes) added are the same as those in Example 1.
Table 7 shows the amounts of the seven types of raw materials added to the flour and the addition amounts of citrus and salt. The amount of the auxiliary additive added is also the same as in Example 1.
In the stirring and mixing, the amount of water added together with the above-mentioned pan and salt is 42.5% by weight with respect to 100% by weight of the flour.
In Example 4, the added amount of starch, alcohol, moisturizer, salt, citrus and calcined calcium, and the amount of water added are the same as those of Example 2, and the added amount of wheat protein is that of Example 2. More and less egg white powder than that of Example 2.
The evaluation in Example 4 was not substantially different from Example 3 as shown in Table 2.
（参考例１）
小麦粉に添加される上記７種類の各原料並びにかんすい及び食塩の各添加量は表１に示すとおりである。
また、上記各補助添加剤（くちなし色素）の添加量も実施例１と同じである。
撹拌混合に際して加えられる水の量は、小麦粉１００重量％に対して３５．５重量％である。
当該参考例において、澱粉、小麦たん白、保湿剤、焼成カルシウム及び食塩の各添加量が実施例１のそれらと同じであるが、卵白粉の添加量が実施例１のそれより少なく、酵素及びかん水の各添加量が実施例１のそれらより多い。
参考例１における評価は表２に示すとおりであるが、その食感は硬く、弾粘性が不足し、滑らかさに関しては麺の表面に凹凸があり、滑らかさに欠け、いずれも実施例４より劣っており、改善すべきものである。
(Reference Example 1)
Table 7 shows the amounts of the seven types of raw materials added to the flour and the addition amounts of citrus and salt.
In addition, the amount of each of the above auxiliary additives (bitterless pigment) is the same as that in Example 1.
The amount of water added during stirring and mixing is 35.5% by weight with respect to 100% by weight of flour.
In this reference example, the addition amounts of starch, wheat protein, humectant, calcined calcium and salt are the same as those of Example 1, but the addition amount of egg white powder is less than that of Example 1, and the enzyme and Each addition amount of brine is greater than those of Example 1.
The evaluation in Reference Example 1 is as shown in Table 2, but the texture is hard, the elasticity is insufficient, the surface of the noodles has irregularities and the smoothness is not smooth, both from Example 4 It is inferior and should be improved.
Claims (5)
上記小麦粉１００重量％に対して、上記澱粉が１１．０〜４３．０重量％、上記小麦たん白が３．０〜７．０重量％、上記卵白粉が１．０〜２．５重量％、上記保存剤が７．０〜１０．０重量％、上記酵素が０．５〜０．７重量％、上記保湿剤が１．０〜１．８重量％、上記焼成カルシウムが０．１重量％、上記かんすいが０．５〜０．７重量％、上記食塩が１．０〜１．５重量％の配合比で添加されている
ことを特徴とする電子レンジ調理用生中華麺の製造方法。 Wheat flour and starch as main ingredients and quality improving ingredients including auxiliary ingredients wheat protein, egg white powder, preservatives, enzymes, moisturizers and calcined calcium, respectively, are stirred and mixed with salt and water to make noodles Is what
The starch is 11.0-43.0% by weight, the wheat protein is 3.0-7.0% by weight, and the egg white powder is 1.0-2.5% by weight with respect to 100% by weight of the wheat flour. 7.0 to 10.0 wt% of the preservative, 0.5 to 0.7 wt% of the enzyme, 1.0 to 1.8 wt% of the humectant, and 0.1 wt% of the calcined calcium %, 0.7% to 0.7% by weight of the above-mentioned Kansai, and 1.0% to 1.5% by weight of the above-mentioned salt are added. .
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2018216755A1 (en) * | 2017-05-24 | 2018-11-29 | 有機合成薬品工業株式会社 | Hardening inhibitor for brine-containing noodle or brine-containing wonton wrapper |
| CN110150559A (en) * | 2019-06-18 | 2019-08-23 | 昆明满天红生物科技有限公司 | It is a kind of to utilize wheaten food made of red pears ferment |
| CN115868600A (en) * | 2022-11-11 | 2023-03-31 | 河南工业大学 | Preparation method of whole wheat flour instant wet noodles |
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| JPH1042814A (en) * | 1996-05-28 | 1998-02-17 | Asama Kasei Kk | Production of instant raw noodles and cooking thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2018216755A1 (en) * | 2017-05-24 | 2018-11-29 | 有機合成薬品工業株式会社 | Hardening inhibitor for brine-containing noodle or brine-containing wonton wrapper |
| JPWO2018216755A1 (en) * | 2017-05-24 | 2020-03-26 | 有機合成薬品工業株式会社 | Hardening inhibitor for brackish water-containing noodles or brackish water-containing wonton skin |
| JP7245456B2 (en) | 2017-05-24 | 2023-03-24 | 有機合成薬品工業株式会社 | Curing inhibitor for noodles containing brine or wonton skin containing brine |
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| CN115868600A (en) * | 2022-11-11 | 2023-03-31 | 河南工业大学 | Preparation method of whole wheat flour instant wet noodles |
| CN115868600B (en) * | 2022-11-11 | 2024-03-22 | 河南工业大学 | Preparation method of whole wheat flour instant wet noodles |
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