JP2717226B2 - Noodle manufacturing method - Google Patents

Noodle manufacturing method

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Publication number
JP2717226B2
JP2717226B2 JP63155657A JP15565788A JP2717226B2 JP 2717226 B2 JP2717226 B2 JP 2717226B2 JP 63155657 A JP63155657 A JP 63155657A JP 15565788 A JP15565788 A JP 15565788A JP 2717226 B2 JP2717226 B2 JP 2717226B2
Authority
JP
Japan
Prior art keywords
fats
noodles
oils
fat
oil
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.)
Expired - Lifetime
Application number
JP63155657A
Other languages
Japanese (ja)
Other versions
JPH01320961A (en
Inventor
利正 中村
和雅 小柳津
英則 深野
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.)
Miyoshi Oil and Fat Co Ltd
Original Assignee
Miyoshi Oil and Fat Co Ltd
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 Miyoshi Oil and Fat Co Ltd filed Critical Miyoshi Oil and Fat Co Ltd
Priority to JP63155657A priority Critical patent/JP2717226B2/en
Publication of JPH01320961A publication Critical patent/JPH01320961A/en
Application granted granted Critical
Publication of JP2717226B2 publication Critical patent/JP2717226B2/en
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Description

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は麺の製造法に関する。さらに詳しくは、特定
の粉末油脂を用いることにより、麺の生地の中に微細な
状態の油脂を均一に分散せしめることができ、食感に優
れ、茹でた後短時間で伸びない麺が得られる麺の製造法
に関する。
The present invention relates to a method for producing noodles. More specifically, by using a specific powdered fat or oil, it is possible to uniformly disperse the fat or oil in a fine state in the noodle dough, and it is possible to obtain a noodle that has excellent texture and does not stretch in a short time after boiling. The present invention relates to a method for producing noodles.

〔従来の技術〕 麺には小麦粉、大麦粉、そば粉、米粉あるいはこれを
混合した粉等の原料粉から製造され、うどん、そば、中
華めん、マカロニ、スパゲッティ、ぎょうざの皮等があ
る。
[Prior Art] Noodles are produced from raw material powders such as wheat flour, barley flour, buckwheat flour, rice flour or a mixture thereof, and include udon, buckwheat, chinese noodles, macaroni, spaghetti, gyoza skin and the like.

従来、麺の製造時に白絞油等の油脂が用いられてい
る。例えば手延素麺ではいたぎ工程において油脂を麺帯
に塗り付けている。これは麺帯の付着と乾燥を防ぐため
に油脂を用いるものであるが、近年、生地の中に油脂を
分散し麺を製造すると、茹で上がり時間が短い、あるい
はこしの良い麺が得られることが知られ、麺の性状を改
善するために製麺時に油脂を用いるようになってきてい
る。
Conventionally, fats and oils such as white squeezed oil have been used in the production of noodles. For example, in the case of hand-rolled noodles, fats and oils are applied to the noodle belt in the onion process. This is to use fats and oils to prevent the adhesion and drying of the noodle belt, but in recent years, when dispersing fats and oils in dough to produce noodles, it is possible to obtain noodles with a short boiling time or good stiffness. It has been known that fats and oils have been used in noodle-making in order to improve the properties of noodles.

通常、麺の製造に用いる油脂は、乳化脂や液状油等で
あるが、麺の原料粉である小麦粉等と直接混合すること
が難かしく、混合し易い粉末状に加工した油脂が用いら
れている。例えば乳化被覆膜剤で被覆した粉末油脂を用
いる方法(特公昭61−39019)、マイクロカプセル化し
た油脂を用いる方法(特公昭61−11584)等が報告され
ている。
Usually, fats and oils used in the production of noodles are emulsified fats and liquid oils, but it is difficult to directly mix with wheat flour, which is a raw material powder of noodles, and fats and oils processed into a powder form that is easy to mix are used. I have. For example, a method using powdered fats and oils coated with an emulsified coating film agent (Japanese Patent Publication No. 61-39019) and a method using microencapsulated fats and oils (Japanese Patent Publication No. 61-11584) have been reported.

〔従来技術の問題点〕[Problems of the prior art]

しかしながら従来の方法では麺の生地の中に油脂を微
細な状態で均一に分散せしめることが難かしく、油脂を
添加して得られる効果が十分発揮されていない。例えば
粉末油脂を用いる方法は、乳化被覆膜剤でO/W型に乳化
した後、スプレードライした粉末油脂を用いるもので、
この粉末油脂を原料粉に添加し加水すると、被膜が水和
し膨潤するだけで壊れず、油脂が被覆に覆われたまま生
地中に分散した状態になり、油脂を添加した効果が十分
現われない。又粉末油脂は通常100〜20メッシュ程度の
粒径に造粒されているので被膜が壊れないと、油脂を微
細に分散させることが難かしくなる。マイクロカプセル
化した油脂を用いる方法も被膜が強固なものであり、油
脂が被膜に覆われた状態で分散されるという欠点があっ
た。
However, in the conventional method, it is difficult to uniformly disperse the fat in a fine state in the noodle dough, and the effect obtained by adding the fat is not sufficiently exhibited. For example, the method using powdered fat is emulsified in an O / W type with an emulsified coating film agent, and then using spray-dried powdered fat.
When this powdered fat is added to the raw material powder and added to water, the film only hydrates and swells and does not break, but remains in a state where the fat is dispersed in the dough while being covered with the coating, and the effect of adding the fat or oil is not sufficiently exhibited. . In addition, since powdered oils and fats are usually granulated to a particle size of about 100 to 20 mesh, it is difficult to finely disperse the oils and fats unless the film is broken. The method using microencapsulated fats and oils also has a drawback in that the film is strong and the fats and oils are dispersed while being covered with the film.

麺の製造において、原料粉に加える水の量が少ないた
め、生地の混合する力が大きくとも、混合されにくいこ
と等を考慮すると添加する粉末状の油脂は、少ない加水
量で被膜が溶解もしくは破れるほど膨潤し、簡単な混合
(手でこねる等の混合)によっても生地の中に油脂が微
細な状態で均一に分散する性質を有することが望まれ
る。
In the production of noodles, since the amount of water added to the raw material powder is small, even if the mixing force of the dough is large, the powdery fat to be added is dissolved or broken with a small amount of water, considering that mixing is difficult. It is desired that the dough has such a property that it swells as much as possible and that the fats and oils are uniformly dispersed in a fine state in the dough even by simple mixing (mixing by hand kneading or the like).

〔問題点を解決するための手段〕[Means for solving the problem]

本発明者らは上記の問題点を解決するため鋭意研究し
た結果、乳化剤と被膜形成剤とを用いて油脂を乳化した
エマルジョンを噴霧乾燥して得た特定の粉末油脂を用い
ることにより、麺の生地の中に油脂を微細な状態で均一
に分散せしめることができ、食感に優れ、茹でた後、短
時間で伸びない麺が得られる麺の製造法を見出し、本発
明を完成するに至った。
The present inventors have conducted intensive studies to solve the above problems, and as a result of using a specific powdered fat obtained by spray-drying an emulsion obtained by emulsifying the fat using an emulsifier and a film forming agent, the noodles The present inventors have found a method for producing noodles that can uniformly disperse fats and oils in a fine state in a dough, have excellent texture, and provide noodles that do not stretch in a short time after boiling, and have completed the present invention. Was.

即ち、本発明は乳化剤と被膜形成剤とを用いて油脂を
O/W型エマルジョンに乳化し、このエマルジョンを噴霧
乾燥して得た油脂含有量20〜80重量%の粉末油脂を、麺
の原料粉に添加量が油脂換算で1〜10重量%となるよう
に加え、水分の存在下に混捏し、製麺する麺の製造法で
あり、麺の生地の中に油脂を微細な状態で均一に分散せ
しめることができ、茹でた麺の表面がなめらかでこしが
あり、たれののりも良く、食感の優れた麺が得られ、し
かも茹で上げた後も経時的に伸びの少ない麺が得られ
る。
That is, the present invention uses an emulsifier and a film forming agent to produce fats and oils.
Emulsification into an O / W emulsion and spray-drying the emulsion to obtain a powdered fat having a fat content of 20 to 80% by weight, so that the amount added to the raw noodle powder becomes 1 to 10% by weight in terms of fat and oil. Is a method of producing noodles by kneading and making noodles in the presence of moisture, in which the fats and oils can be evenly dispersed in a fine state in the noodle dough, and the surface of the boiled noodles is smooth and rubbed. There is a good noodle with a good texture and a good sauce, and a noodle with little growth over time even after boiling.

本発明の方法において対象とする麺は、うどん、そ
ば、中華めん、マカロニ、スパゲッティ、大麦めん、大
麦そば、冷めん、米粉めん、およびぎょうざ、ワンタ
ン、春巻、しゅうまい等の皮が挙げられ、これらの麺は
生麺、乾麺又は即席麺であっても良い。
The noodles targeted in the method of the present invention include udon, buckwheat, Chinese noodles, macaroni, spaghetti, barley noodles, barley buckwheat, cold noodles, rice flour noodles, and gyoza, wonton, spring rolls, hulls and the like. Noodles may be raw noodles, dry noodles or instant noodles.

ここに用いる粉末油脂は、食用油脂と乳化剤と被膜形
成剤とから得られるもので、次の方法により得られる。
その第1の方法は油脂を被膜形成剤及び乳化剤を用い
て、水中に乳化してO/W型のエマルジョンとした後、そ
のエマルジョンを噴霧乾燥して粉末状油脂を得る。この
方法においては、エマルジョン製造工程で、均質機にか
け、油脂の分散粒子を微細にすることにより、より微細
な粉末油脂を得ることができる。また同工程において、
必要により加熱殺菌を行う。
The powdered fat used here is obtained from an edible fat, an emulsifier, and a film forming agent, and is obtained by the following method.
In the first method, an oil / fat is emulsified in water using a film-forming agent and an emulsifier to form an O / W emulsion, and the emulsion is spray-dried to obtain a powdery oil / fat. In this method, a finer powdered fat or oil can be obtained by setting the dispersion particles of the fat or oil in a homogenizer in the emulsion production step to make the dispersed particles finer. In the same process,
If necessary, heat sterilize.

第2の方法は第1の方法で得たエマルジョンを噴霧乾
燥後、バインダーとして水を加え造粒しながら乾燥して
粉末状油脂を得る方法である。
The second method is a method of spray-drying the emulsion obtained in the first method, adding water as a binder and drying while granulating to obtain a powdery oil and fat.

ここに用いうる油脂としては、液体の植物性油脂、融
点15〜50℃の動植物油脂並びに硬化した動植物油脂、エ
ステル交換油脂、分別した液体油または固体脂らが挙げ
られる。具体的には、ナタネ油、コーン油、大豆油、綿
実油、サフラワー油、パーム油、ヤシ油、米糠油等の植
物性油脂、牛脂、ラード、乳脂、魚油等の動物性油脂及
び、これらの脂肪の硬化油又はエステル交換油脂又はこ
れらの油脂を分別して得られる固形脂、液体油等が挙げ
られ、これらより選ばれた1種又は2種以上を混合して
用いる。
Examples of fats and oils that can be used here include liquid vegetable fats and oils, animal and vegetable fats and oils having a melting point of 15 to 50 ° C., as well as hardened animal and vegetable fats, transesterified fats and oils, and separated liquid oils and solid fats. Specifically, vegetable oils such as rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, animal fats such as beef tallow, lard, milk fat, fish oil and the like, Examples thereof include hardened oils or transesterified fats of fats, solid fats and liquid oils obtained by separating these fats and oils, and one or more kinds selected from these are used in combination.

粉末状油脂中に含まれる油脂の含有量は20〜80重量%
であり、好ましくは40〜80重量%であり、80重量%以上
になると被膜形成剤による被膜の形成が不十分となり、
油脂が滲み出し易く、状態の悪い粉末油脂が得られる。
The content of fats and oils contained in powdered fats and oils is 20-80% by weight
It is preferably 40 to 80% by weight, and when it is 80% by weight or more, formation of a film by a film forming agent becomes insufficient,
Fats and oils are easily exuded, and powdered fats and oils in poor condition are obtained.

また20重量%以下では、油脂の含有率が小さいため、
この粉末油脂を用いた場合、油脂の添加量が少なくなり
粉末油脂を添加した効果が十分発揮されない。
If the content is 20% by weight or less, the content of fats and oils is small,
When this powdered fat or oil is used, the amount of the fat or oil added becomes small, and the effect of adding the powdered fat or oil is not sufficiently exhibited.

また被膜形成剤としては、乳蛋白、大豆蛋白、小麦蛋
白、脱脂粉乳、小麦粉、デンプン、糖類、ゼラチン、ホ
エー、ガム質、デキストリン等が挙げられる。乳蛋白に
は酸カゼイン、レンネットカゼインが、デンプンにはバ
レイショデンプン、コーンスターチ、小麦粉デンプン等
が、糖類には蔗糖、ブドウ糖、麦芽糖、乳糖、果糖、水
あめ等が、ガム質にはキサンタンガム、グァーガム、ア
ラビアガム、トラガントガム等が挙げられ、デキストリ
ンにはマルトデキストリン等が挙げられる。ここに挙げ
た被膜形成剤の多くは水溶性に優れ、少ない水分の麺の
生地の中にあって被膜が溶解し、もしくは溶解に近い状
態になり、弱い撹拌力の下でも生地の中に油脂を分散せ
しめる粉末油脂を得ることができる。
Examples of the film forming agent include milk protein, soy protein, wheat protein, skim milk powder, wheat flour, starch, sugar, gelatin, whey, gum, dextrin and the like. Acid protein, milk casein, rennet casein, starch, potato starch, corn starch, flour starch, etc. Gum arabic, tragacanth gum and the like are mentioned, and dextrin is maltodextrin and the like. Many of the film-forming agents listed here have excellent water solubility, and the film dissolves or almost dissolves in the noodle dough with low water content. Can be obtained.

乳化剤としては、脂肪酸モノグリセリド、脂肪酸ポリ
グリセリンエステル、脂肪酸蔗糖エステル、脂肪酸ソル
ビトールエステル、脂肪酸プロピレングリコールエステ
ル、レシチン等が挙げられ、これらは脂肪酸として炭素
数11〜20を有する、すなわちラウリン酸、ミリスチン
酸、パルミチン酸、ステアリン酸、オレイン酸、リノー
ル酸、エルシル酸、およびこれらの混合脂肪酸と、グリ
セリン、ポリグリセリン(グリセリン重合度2〜10)、
蔗糖、ソルビトール、プロピレングリコールとの間でエ
ステル化反応を行って得られるエステルである。また上
記のエステルの外に親水性に変性したレシチンも用い得
る。
Examples of the emulsifier include fatty acid monoglyceride, fatty acid polyglycerin ester, fatty acid sucrose ester, fatty acid sorbitol ester, fatty acid propylene glycol ester, lecithin, and the like.These have 11 to 20 carbon atoms as fatty acids, that is, lauric acid, myristic acid, Palmitic acid, stearic acid, oleic acid, linoleic acid, erucic acid, and their mixed fatty acids, and glycerin, polyglycerin (glycerin polymerization degree 2 to 10),
An ester obtained by performing an esterification reaction with sucrose, sorbitol, and propylene glycol. In addition to the above esters, hydrophilically modified lecithin can also be used.

これらの乳化剤は、水相中に存在しても、油脂中に存
在してもよく、水相中に入れて用いる場合は被膜形成剤
と共に水相に加え、よく撹拌し、溶解または分散させて
用いる。また油脂中に入れて用いる場合には、油脂に乳
化剤を加えて、よく撹拌して溶解または分散させて用い
る。
These emulsifiers may be present in the aqueous phase, or may be present in the fats and oils. When used in the aqueous phase, they are added to the aqueous phase together with the film-forming agent, stirred well, dissolved or dispersed. Used. When used in fats and oils, an emulsifier is added to the fats and oils, and the mixture is well stirred and dissolved or dispersed.

ここに挙げた乳化剤は、親油性の乳化剤の方が好まし
く、生地の中に分散した油脂の凝集を防ぎ、微細な状態
の油脂を生地の中に均一に分散することができる。
The emulsifiers listed here are preferably lipophilic emulsifiers, and can prevent aggregation of the fats and oils dispersed in the dough, and can uniformly disperse the fats and oils in a fine state in the dough.

次に本発明で麺を製造するには、小麦粉、大麦粉、米
粉、そば粉あるいはこれらを混合した粉等を原料粉と
し、この原料粉に前記粉末油脂、水もしくは塩水もしく
はかん水および必要によりその他添加物を加え、混合、
整形、複合、圧延、切出しした後、常法に従って生麺、
乾麺、茹麺、蒸麺、即席麺を製造することができ、又原
料を混合した後脱気、圧縮、圧出、乾燥、裁断、包装し
てマカロニ、スパゲッティ類を製造することができる。
Next, in order to produce noodles in the present invention, wheat flour, barley flour, rice flour, buckwheat flour or a mixture thereof is used as a raw material powder, and the raw material powder is mixed with the powdered fat, water or salt water or brine and, if necessary, other materials. Add additives, mix,
After shaping, compounding, rolling and cutting, raw noodles according to the usual method,
Dry noodles, boiled noodles, steamed noodles, and instant noodles can be manufactured. Macaroni and spaghetti can be manufactured by mixing the raw materials and then degassing, compressing, extruding, drying, cutting, and packaging.

本発明において原料粉に対する粉末油脂の添加量は2
〜15重量%、油脂換算で1〜10重量%となるように添加
する。添加量が油脂換算で1重量%以下では粉末油脂を
添加した効果が十分現われず、又10重量%以上では柔ら
かい麺が得られ、腰の弱いものとなる。
In the present invention, the amount of the powdered fat added to the raw material powder is 2
To 15% by weight and 1 to 10% by weight in terms of fat and oil. If the added amount is 1% by weight or less in terms of fats and oils, the effect of adding the powdered fats and oils will not be sufficiently exhibited, and if it is 10% by weight or more, soft noodles will be obtained and the stiffness will be weak.

以下実施例により本発明を説明する。 Hereinafter, the present invention will be described with reference to examples.

〔実施例〕 粉末油脂の製造 水50gに小麦蛋白10g、水あめ10g、乳糖8gを溶解して
おき、これに融点35℃の大豆硬化油20gにステアリン酸
モノグリセリド2gを加えて溶解した油脂を添加してO/W
型に乳化し、次いで均質化した後噴霧乾燥して粉末油脂
A 45gを得た。得られた粉末油脂Aの組成を表−1に示
す。
(Example) Production of powdered oil and fat 10 g of wheat protein, 10 g of starch syrup, and 8 g of lactose were dissolved in 50 g of water, and the fat and oil dissolved by adding 2 g of stearic acid monoglyceride to 20 g of soy hydrogenated oil having a melting point of 35 ° C. was added thereto. O / W
Emulsified into molds, then homogenized and then spray-dried
A 45 g was obtained. Table 1 shows the composition of the obtained powdered fat A.

さらに表−1に示す原料を用い、前記と同様に乳化
後、粉末化して表−1に示す組成の粉末油脂B〜Fを製
造した。なお粉末油脂A〜C、Eの粉末化は噴霧乾燥法
により、又粉末油脂D、Fの粉末化は噴霧冷却法で行っ
た。粉末油脂のうち、粉末油脂Dは油脂と乳化剤、粉末
油脂Eは油脂と被膜形成剤、粉末油脂Fは油脂を用いて
製造したものでそれぞれ比較例として用いる。
Further, the raw materials shown in Table 1 were emulsified and pulverized in the same manner as described above to produce powdered fats and oils BF having the compositions shown in Table 1. Powdered fats A to C and E were powdered by a spray drying method, and powdered fats D and F were powdered by a spray cooling method. Of the powdered fats and oils, the powdered fat D was prepared using a fat and an emulsifier, the powdered fat E was prepared using a fat and a film forming agent, and the powdered fat F was prepared using a fat and used as a comparative example.

実施例1 小麦粉(中力粉)1,000g、粉末油脂A30g、食塩20g、
水34gを混合、捏練して生地を得、さらに整形、複合、
圧延した後、線切機(切歯10番)で切り出し生うどんを
得た。
Example 1 1,000 g of flour (medium flour), powdered fat A30 g, salt 20 g,
34 g of water is mixed and kneaded to obtain dough, and further shaping, compounding,
After rolling, raw udon was cut out using a wire cutting machine (incision No. 10).

得られた生うどんを沸騰水中で7分間茹で、茹でたう
どんの状態及び食感を判定し、その結果を表−2のNo.1
に示す。
The obtained raw udon is boiled in boiling water for 7 minutes, and the state and texture of the boiled udon are determined.
Shown in

粉末油脂B〜Fについても上記と同様に配合し、生う
どんを得、得られた生うどんを茹でてその状態、食感を
判定し、その結果を表−2のNo.2〜6に示す。
Powdered fats and oils BF were also blended in the same manner as above to obtain raw udon, and the obtained raw udon was boiled to determine its state and texture, and the results are shown in Nos. 2 to 6 of Table-2. .

茹でたうどんの状態、食感は10人のパネラーが次の基
準に従って判定した。
The state and texture of the boiled udon were judged by 10 panelists according to the following criteria.

うどんの表面の状態 ○:うどんの表面が滑らかでつやがあり、食べた時に
喉ごしが良い。
Udon surface condition ○: The udon's surface is smooth and shiny, and when eaten, it has a good throat.

△:うどんの表面が滑らかであるがつやが無い。 Δ: The surface of the udon is smooth but not glossy.

×:うどんの表面が荒れており、喉ごしが悪い。 ×: The surface of the udon is rough and the throat is bad.

腰の有無 ○:うどんを引張ると柔軟性があり、食べた時に咀嚼
感が良い。
Presence or absence of waist ○: The udon is flexible when pulled, and has a good chewing feeling when eaten.

△:うどんを引張った時にやや柔軟性が欠ける。 Δ: When the udon is pulled, it lacks flexibility.

×:うどんを引張るとすぐに切れ、咀嚼感が悪い。 ×: The udon is cut immediately after being pulled, and the feeling of mastication is poor.

たれののり うどんをたれにつけて食べた時にたれの味が ○:強く感じる。Sauce Nori Nori tastes when udon is eaten with sauce.

△:若干薄く感じる。 Δ: Feels slightly thin.

×:薄く感じる。 ×: Feels thin.

伸び うどんを茹で上げ、さらに30分間うどんのタレにひた
した後、前記の腰の有無と同様の基準に従い、伸びを判
定した。
Elongation The noodles were boiled and dipped in the udon sauce for an additional 30 minutes, and the elongation was determined according to the same criteria as for the presence or absence of the waist.

油の滲み出し ○:茹で上げたうどんの表面及び茹でる時に用いた水
に油の滲み出しが認められない。
Bleeding of oil ○: Bleeding of oil was not observed on the surface of the boiled udon or on the water used when boiled.

△:茹でた時に用いた水に油の滲み出しが認めらる。 Δ: Seepage of oil was observed in the water used when boiled.

×:茹で上げたうどん及び茹でた時に用いた水に油の
滲み出しが認められる。
×: Seepage of oil was observed in the boiled udon and the water used when boiled.

実施例2 そば粉600g、小麦粉(強力粉)400g、粉末油脂B30g、
食塩12g、水32gを混合、捏練し、さらに整形、複合、圧
延した後、線切機(切歯20番)で切り出し、さらに乾燥
して、乾そばを得た。
Example 2 Buckwheat flour 600 g, flour (strong flour) 400 g, powdered fat B30 g,
After mixing and kneading 12 g of salt and 32 g of water, further shaping, compounding and rolling, the mixture was cut out with a wire cutting machine (incisor No. 20) and further dried to obtain dried soba.

得られた乾そばを茹でたところ、茹でるのに用いた水
及びそばの表面に油の滲み出しが無く、茹で上げたそば
の表面は滑らかで、喉ごしが良く、腰があり、たれのの
りも良く食感に優れ、伸びも少なかった。
When the obtained dried buckwheat was boiled, there was no oozing of oil on the surface of the water and the buckwheat used to boil, and the surface of the boiled buckwheat was smooth, throat good, had a waist, The glue was good, the texture was good, and the growth was small.

実施例3 小麦粉(強力粉)1,000g、粉末油脂C50g、かん水(粉
末かん水14gを含有)330gを混合、捏練し、さらに整
形、複合、圧延した後、線切機(切歯20番)で切り出し
て生中華麺を得た。
Example 3 1,000 g of flour (strong flour), 50 g of powdered oil and fat C, and 330 g of brackish water (containing 14 g of brackish water) were mixed, kneaded, further shaped, combined, and rolled, and then cut out with a wire cutting machine (incisor No. 20). Raw Chinese noodles were obtained.

得られた生中華麺を沸騰水中で2分間、茹で上げ時水
及び麺の表面に油脂の滲み出しが無く、又茹で上げた麺
の表面の状態、腰、伸びとも良好なものであった。
The obtained raw Chinese noodles were not boiled in boiling water for 2 minutes in boiling water, and there was no oozing of oil and fat on the surface of the water and noodles, and the surface condition, waist and elongation of the boiled noodles were good.

〔発明の効果〕〔The invention's effect〕

本発明は乳化剤と被膜形成剤とを用いて油脂を乳化し
たエマルジョンを噴霧乾燥して得た特定の粉末油脂の特
定量を麺の原料粉に加え、水分の存在下に混捏して製麺
する麺の製造方法で、麺の生地のように少ない水分の中
でも溶解もしくは崩壊する被膜を持った粉末油脂を用い
ることにより、麺の中に容易に、微細な状態の油脂を均
一に分散せしめることができ、又乳化剤の存在により分
散した油脂が凝集することがなく、本発明によれば、茹
でた時に煮くずれが少なく、表面がなめらかで、こしが
あり、たれののりも良い等食感に優れ、茹で上げた後、
経時的に伸びの少ない麺が得られる等の効果を発揮す
る。
The present invention adds a specific amount of a specific powdered fat or oil obtained by spray-drying an emulsion obtained by emulsifying a fat or oil using an emulsifier and a film forming agent to a raw material powder of noodles, and kneads the mixture in the presence of moisture to produce noodles. In the method of producing noodles, by using powdered fats and oils having a coating that dissolves or disintegrates even in a small amount of water such as noodle dough, it is easy to uniformly disperse the fats and oils in a fine state in the noodles. It is also possible that the dispersed fats and oils do not agglomerate due to the presence of the emulsifier, and according to the present invention, the boil is hardly disturbed when boiled, the surface is smooth, there is a stiffness, and the taste is excellent, such as good stickiness. After boiling,
It has the effect of obtaining noodles with little elongation over time.

───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭59−154951(JP,A) 特開 昭57−47395(JP,A) 特公 昭34−8884(JP,B1) ──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-59-154951 (JP, A) JP-A-57-47395 (JP, A) JP-B-34-8844 (JP, B1)

Claims (1)

(57)【特許請求の範囲】(57) [Claims] 【請求項1】乳化剤と被膜形成剤とを用いて油脂をO/W
型エマルジョンに乳化し、このエマルジョンを噴霧乾燥
して得た油脂含有量20〜80重量%の粉末油脂を、麺の原
料粉に添加量が油脂換算で1〜10重量%となるように加
え、水分の存在下に混捏し、製麺することを特徴とする
麺の製造法。
(1) O / W of fats and oils using an emulsifier and a film forming agent.
Emulsified into a type emulsion, and a fat and oil content of 20 to 80% by weight obtained by spray drying the emulsion is added to the raw material powder of noodles so that the added amount becomes 1 to 10% by weight in terms of fat and oil, A method for producing noodles, comprising kneading and making noodles in the presence of moisture.
JP63155657A 1988-06-23 1988-06-23 Noodle manufacturing method Expired - Lifetime JP2717226B2 (en)

Priority Applications (1)

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Applications Claiming Priority (1)

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Publications (2)

Publication Number Publication Date
JPH01320961A JPH01320961A (en) 1989-12-27
JP2717226B2 true JP2717226B2 (en) 1998-02-18

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ID=15610756

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Country Link
JP (1) JP2717226B2 (en)

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JPS59154951A (en) * 1983-02-24 1984-09-04 Nisshin Oil Mills Ltd:The Production of noodles
JPS60256345A (en) * 1984-06-01 1985-12-18 Nippon Oil & Fats Co Ltd Powdered fat and oil for fried food obtained without requiring frying

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