JP2760513B2 - Noodle manufacturing method - Google Patents
Noodle manufacturing methodInfo
- Publication number
- JP2760513B2 JP2760513B2 JP63181604A JP18160488A JP2760513B2 JP 2760513 B2 JP2760513 B2 JP 2760513B2 JP 63181604 A JP63181604 A JP 63181604A JP 18160488 A JP18160488 A JP 18160488A JP 2760513 B2 JP2760513 B2 JP 2760513B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- noodle
- yeast
- instant
- frying
- 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 - Fee Related
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は活性酵母を使用する新規な即席タイプの麺の
製造法に関する。The present invention relates to a novel method for producing instant noodles using active yeast.
近年、食生活の多様化にともない、様々な食品がほし
い時に手軽に食べられるようになってきている。米飯と
共に好んで食されている麺類においても各種の麺類が広
く販売されており、消費されている。その麺類のうちで
も特に手軽に喫食できることからインスタントタイプが
市場を伸ばしており、例えば「ちゃんぽん麺」「硬やき
そば」「炒麺」等数多く知られている。In recent years, with the diversification of eating habits, it has become easy to eat various foods when they want them. Various types of noodles are also widely sold and consumed as noodles that are favorably eaten together with cooked rice. Among these noodles, the instant type is particularly popular because it can be eaten easily. For example, "champon noodles", "hard yakisoba", and "fried noodles" are known.
代表的な即席タイプ麺の製法としては小麦粉に食塩
水、必要に応じてかんすい、澱粉、卵、乳化剤等の添加
物を適宜混合して混練し、短時間のうちに麺帯にして麺
線を作成し、次いで蒸煮処理して後、更に油揚処理した
ものを乾燥処理する製造法が知られていた。As a typical instant type noodle manufacturing method, a salt solution is added to wheat flour, and if necessary, additives such as brine, starch, eggs, an emulsifier, etc. are appropriately mixed and kneaded. A production method has been known in which the product is prepared, then subjected to a steaming treatment, and then subjected to a drying treatment of a product subjected to a frying treatment.
しかしながら、上記の如く蒸煮処理したものを更に油
揚げ処理する即席タイプの麺の製造法では作業工程が繁
雑で、特に蒸煮処理は手間がかかり蒸煮条件の設定も難
かしく、最終的に食感や風味に悪影響を及ぼす一つの大
きな要因となっていたが、即席タイプの麺においては、
調理時の湯戻りの早さ、喫食時の適度な食感が要求され
るため、上記蒸煮処理は不可欠であり、この工程を回避
することは出来なかった。又、即席タイプの麺で特に、
スープ等で戻すものは、湯戻りが遅くなるため麺線を太
くすることが出来ず、食感的にも満足のいくものは得ら
れなかった。However, in the instant noodle manufacturing method in which the steamed food is further fried as described above, the work process is complicated, and the steaming process is particularly troublesome and the setting of the steaming conditions is difficult. Was one of the major factors that had a negative impact on instant noodles.
Since the quick return of hot water during cooking and the appropriate texture during eating are required, the steaming treatment is indispensable, and this step could not be avoided. In particular, instant noodles,
In the case of soup or the like, since the hot water returns slowly, the noodle strings could not be thickened, and a satisfactory food texture could not be obtained.
本発明は、上述のような従来法を改良し、太い麺線で
も調理時の湯戻りが早く、かつ喫食した時には弾力のあ
る食感を有し、さらに風味にも優れている即席タイプの
麺の製造法を提供するものである。The present invention is an instant noodle, which is an improvement over the above-mentioned conventional method, in which hot water returns quickly during cooking even with thick noodle strings, and has an elastic texture when eaten, and also has excellent flavor. Is provided.
本発明によれば、小麦粉を主成分とする麺原料に活性
酵母を添加しこれを混合、混練して後、ソボロ状の生地
とした状態で途中醗酵時間(15〜30℃、30〜90分間)を
とり常法により麺線とし、次に該麺線を蒸煮することな
く、油揚げ処理することにより、細麺線から太麺線まで
巾広く即席タイプの麺が製造でき、かつ食感、風味に優
れたものを製造することが可能である。According to the present invention, active yeast is added to a noodle raw material containing flour as a main component, mixed and kneaded, and then fermented for a period of 15 to 30 ° C., 30 to 90 minutes in the state of a soboro-like dough. ) Is made into noodle strings according to a conventional method, and then the noodle strings are fried without being steamed, so that a wide range of instant noodles from thin noodles to thick noodles can be manufactured, and the texture and flavor are It is possible to produce an excellent product.
本発明に係る即席タイプの麺としては、ラーメン、う
どん、そば等一般に食されている麺類であり、原料とし
て、小麦粉、穀粉、澱粉、そば粉等を適宜選択して使用
でき、これに食塩、水、さらに必要に応じてかんすい、
ヤマイモ、糖類等一般に麺原料として用いられている原
料、添加物を用いることができる。本発明においては、
上記の麺原料の外に活性酵母を使用する。又必要により
酵母の醗酵を助長する糖類、pH調整剤等も用いることが
できる。活性酵母としては、パン、ビール、ワイン等の
食品一般に用いられる酵母が使用でき、いずれも酵母と
しての活性を有しているものであればよい。特に、麺原
料では酵母の醗酵に充分な糖類が少ないので好ましく
は、インベルターゼ活性の高い酵母が良い。又、ドライ
タイプの顆粒状の酵母は他の粉体原料と一緒にミキサー
等によって均一に混合ができるため好ましい。The instant noodles according to the present invention include ramen, udon, noodles commonly eaten such as buckwheat, and as a raw material, flour, cereal flour, starch, buckwheat flour, etc. can be appropriately selected and used. Water, and optionally,
Raw materials and additives generally used as noodle raw materials, such as yams and sugars, can be used. In the present invention,
Active yeast is used in addition to the above noodle ingredients. If necessary, saccharides, pH adjusters and the like which promote yeast fermentation can also be used. As the active yeast, yeast commonly used in foods such as bread, beer, and wine can be used, and any yeast having activity as yeast can be used. In particular, a raw material for noodles is preferably a yeast having a high invertase activity because there are few sugars sufficient for yeast fermentation. Also, dry-type granular yeast is preferable because it can be uniformly mixed with other powder raw materials by a mixer or the like.
活性酵母は、油揚げ処理前の麺線組織をポーラスにす
るため、油揚げされたとき、麺線は容易に膨化し、又均
一に発泡する結果、油揚げ、乾燥を効率良く行なうこと
ができ、このため蒸煮工程をとらなくともα化が充分に
進み、得られる製品は調理時には湯戻りが良く、喫食す
るときには滑らで弾力のある食感を得ることが可能とな
る。又活性酵母とともにベーキングパウタダーをあわせ
て添加することができるが、ベーキングパウダーの発泡
は種に油揚処理時だけであり、発泡が粗く不均一になり
い易く、過剰な場合組織を破壊する可能性もあり、弾力
なのない麺となり、食味、風味にも影響するため単独で
は好ましい物性が得られにくい。一方活性酵母は適度な
環境下では徐々に醗酵し、ガスを発生するため組織中の
醗酵が緻密であり又、良好な風味を付与することも可能
である。Activated yeast, to make the noodle string structure porous before the frying process, when fried, the noodle string easily expands and also foams uniformly, so that frying and drying can be performed efficiently, The pregelatinization proceeds sufficiently without taking the steaming step, and the resulting product has a good hot water return during cooking, and can have a smooth and elastic texture when eating. In addition, baking powder can be added together with active yeast, but baking powder is only foamed during seed frying, and foaming is likely to be coarse and non-uniform. The noodles also have poor elasticity, and affect the taste and flavor, so that it is difficult to obtain desirable physical properties by themselves. On the other hand, active yeasts gradually ferment under an appropriate environment and generate gas, so that the fermentation in the tissue is dense and a good flavor can be imparted.
切出された麺線を蒸煮せず、油揚げのみの工程で澱粉
のα化を達成し、かつ均一な膨化を起させるため、本発
明者らは鋭意研究の結果、前述のような活性酵母を適量
麺原料に添加し、適当な醗酵をさせることにより、蒸煮
工程をへず油揚工程のみで、良好な即席タイプの麺を製
造することができることを見出した。The present inventors did not steam the cut noodle strings, achieved gelatinization of starch in a step of frying only, and caused uniform expansion, and the present inventors conducted intensive studies. It has been found that by adding an appropriate amount to the noodle raw material and performing an appropriate fermentation, a good instant-type noodle can be produced only by the frying step without the steaming step.
本発明においては、活性酵母の添加量は小麦粉100重
量部当り乾物重量換算で0.1〜2.0程度であるが、活性酵
母の活性により適宜増減する。活性酵母の使用量が0.1
より少ないと油揚処理時の発泡が不充分となり、澱粉の
α化も充分進行せず、その結果、湯戻りの劣る麺となる
ため良くなく、一方2.0より多いと発泡が過度となり、
油すいが多く組織も脆弱になり湯戻り後、こしのない麺
となり、又酵母が最終製品に余りにも多く残存すれば風
味、食味に悪影響を与えるため良くない。又かんすいな
どの添加により生地のpHが高くなったり、食塩を多く添
加したような場合は、酵母の使用量を増やして行なうこ
とができる。In the present invention, the amount of the active yeast to be added is about 0.1 to 2.0 in terms of dry matter weight per 100 parts by weight of flour, but is appropriately increased or decreased depending on the activity of the active yeast. The amount of active yeast used is 0.1
If less, the foaming during the frying process becomes insufficient, and the pregelatinization of the starch does not sufficiently proceed, and as a result, it is not good because the resulting noodles have poor hot water reversal.On the other hand, if it is more than 2.0, the foaming becomes excessive,
There are many oil pans and the tissue is also fragile, resulting in noodles without stiffness after hot water replenishment. If too much yeast remains in the final product, the flavor and taste are adversely affected, which is not good. In addition, when the pH of the dough is increased due to the addition of kansui or the like, or when a large amount of salt is added, the amount of yeast used can be increased.
本発明はまず常法に従いソボロ状の生地を製造する。
すなわち、粉体原料をミキサーに投入し混合し、これに
食塩、かんすい等の水溶液を加え混練し、ソボロ状のド
ウとする。活性酵母が顆状の場合、粉体原料と一緒に混
合できるが、生タイプの場合には水溶液に加えて行なっ
てもよい。得られたソボロ状のドウは15〜30℃程度の条
件下で約30〜90分間醗酵させる。醗酵はソボロ熟成の際
に行われる。醗酵の温度条件や時間は目的とする麺によ
り適宜設定し行なうことができる。熟成を長くとる麺や
比較的高温で熟成する麺においては活性醗酵の添加量は
少なくし、熟成時間の短い麺では比較的多く添加する
が、いずれにしても前述の添加量範囲で充分である。According to the present invention, first, a dough-like dough is manufactured according to a conventional method.
That is, the powdery raw materials are put into a mixer and mixed, and an aqueous solution such as salt and water is added and kneaded to form a dough-like dough. If the active yeast is condylar, it can be mixed with the powdered raw material, but if it is a raw type, it may be added to the aqueous solution. The obtained dough-like dough is fermented at about 15 to 30 ° C. for about 30 to 90 minutes. Fermentation is carried out during soboro ripening. The temperature conditions and time of fermentation can be appropriately set according to the desired noodles. The amount of active fermentation added is small for noodles that take a long time to ripen or noodles that ripen at a relatively high temperature, and noodles that have a short aging time add a relatively large amount, but in any case, the above-mentioned addition amount is sufficient. .
次に得られたドウを常法に従って圧延ロールにより麺
帯とし、さらに切刃等で所望の形状、太さの麺線に切り
出す。Next, the obtained dough is formed into a noodle band by a rolling roll according to a conventional method, and further cut into noodle strings having a desired shape and thickness with a cutting blade or the like.
得られた麺線は型詰され次に油揚げされる。油揚げ処
理は従来行なわれる方法で行なうことができる。すなわ
ち細いもので130〜160℃、0.5〜2.0分間、太いもので12
0〜130℃、1.5〜3分間、油揚げを行なう。麺線は活性
酵母により、緻密なポーラス組織となっているため、油
揚げにより均一に発泡、膨化し、又澱粉のα化も達成さ
れる結果太い麺線であっても湯戻りが良く食感にも優れ
た組織となる。又、油揚げ処理の後、さらに乾燥処理を
施しても良く、所望の即席麺とすることができる。尚、
活性酵母は油揚げ処理中に死滅しそれ以後は醗酵しな
い。The resulting noodle strings are packaged and then fried. The frying process can be performed by a conventional method. 130-160 ° C for 0.5-2.0 min.
Deep fry at 0-130 ° C for 1.5-3 minutes. Since the noodle strings have a dense porous structure due to active yeast, they are evenly foamed and expanded by frying, and the gelatinization of starch is also achieved. Become an excellent organization. Further, after the frying process, a drying process may be further performed to obtain a desired instant noodle. still,
Active yeast is killed during the frying process and no longer fermented.
以下に本発明による実施例を示す。 Hereinafter, examples according to the present invention will be described.
実施例1 麺用小麦粉1Kgに水370ml、かんすい(粉末かんすい青
印、オリエンタル酵母工業社製)10g、食塩5.0gと乾燥
酵母(サフ赤、ルザッフル社製)10gを加え混合機にて
混練してソボロ状とした。ソボロ状のものを28℃、30分
間醗酵させたのち常法通り複合し、このものを常温で30
分間麺帯熟成したのち麺厚1mmまで機械圧延して切歯♯3
0で切って、炒麺用麺線を得、該麺線を130℃の油温下で
30秒間油揚げし、即席タイプの炒麺を得た。このものに
熱いあんかけ汁をそそぎ喫食した結果、食感、食味さら
に風味にも優れた炒麺であった。Example 1 1 kg of wheat flour for noodles was added with 370 ml of water, 10 g of Kansai (powdered Kansai blue mark, manufactured by Oriental Yeast Co., Ltd.), 5.0 g of salt and 10 g of dried yeast (Saf red, manufactured by Rusaffle) and kneaded with a mixer. The shape was soboro. After fermenting the soboro-like product at 28 ° C for 30 minutes, it is compounded as usual, and this is mixed at room temperature for 30 minutes.
After aging the noodle belt for a minute, mechanical rolling to noodle thickness 1 mm and cutting teeth 切 3
Cut at 0 to obtain noodle strings for roasted noodles, and the noodle strings are heated at an oil temperature of 130 ° C.
The oil was fried for 30 seconds to obtain an instant fried noodle. Hot ankake soup was poured into this and enjoyed, and as a result, the fried noodle was excellent in texture, taste and flavor.
実施例2 麺原料を麺用小麦粉1Kg、水370ml、乾燥酵母5g、ベー
キングパウダー(無印、オリエンタル酵母社製)30g、
かんすい10gとした以外は実施例1と同様の方法で即席
タイプの炒麺を得、喫食した結果、実施例の炒麺よりも
若干弾力の弱い食感であったが歯ごたえの軽いスナック
的な良いものであった。Example 2 The noodle ingredients were 1 kg of flour for noodles, 370 ml of water, 5 g of dried yeast, 30 g of baking powder (No seal, manufactured by Oriental Yeast),
An instant-type fried noodle was obtained in the same manner as in Example 1 except that it was changed to 10 g, and as a result of eating, the texture was slightly less elastic than the fried noodle of the example, but the texture was good and a light snack. Was something.
実施例3 麺用小麦粉1Kgに食塩12g、パン用生酵母(オリエンタ
ル酵母工業社製)10gを水370mlで溶解し混合機に投入し
混練してソボロ状とした。ソボロ状のものを28℃で30分
間発酵させたのち常法通り麺帯にし25℃、70%RHで30分
間麺帯熟成したのち機械圧延して麺厚1.5mmまで伸ばし
て切歯♯10で線切りしたのち130℃で2分間油揚げし
て、即席タイプのうどんを得た。このもの100gに熱湯を
300mlそそぎ、5分間後に喫食した結果、麺の断面が線
切りした時の角のある形状を呈し弾力のある食感であ
り、風味も優れたうどんであった。Example 3 To 1 kg of wheat flour for noodles, 12 g of salt and 10 g of raw yeast for bread (manufactured by Oriental Yeast Co., Ltd.) were dissolved in 370 ml of water, charged into a mixer and kneaded to form a rag. After fermenting the soboro-shaped thing at 28 ° C for 30 minutes, it is made into a noodle band as usual, aged at 25 ° C and 70% RH for 30 minutes, then mechanically rolled, stretched to a noodle thickness of 1.5 mm, and cut with a tooth ♯10. After cutting the line, fried at 130 ° C for 2 minutes to obtain an instant noodle. Add boiling water to 100 g of this
After pouring in 300 ml and eating for 5 minutes, the noodles had an angled shape when cut into lines, had a resilient texture, and had excellent flavor.
以上説明したように、活性酵母を麺原料に添加するこ
とにより、蒸煮処理をせず、油揚げ処理のみで即席麺を
製造することが可能となる結果、製造工程が簡略化で
き、製品の品質も安定化させることができる。又得られ
る即席麺は調理の際湯戻りが早く喫食したときには弾力
のある食感であり、さらに風味にも優れたものとなる。
又本発明の製造法によれば、太い麺の即席麺も製造でき
るようになる。As described above, by adding active yeast to the noodle raw material, it becomes possible to produce instant noodles only by frying, without performing the steaming treatment.As a result, the production process can be simplified, and the quality of the product can be improved. Can be stabilized. In addition, the instant noodles obtained have an elastic texture when the hot water returns quickly during cooking, and also have excellent flavor.
Further, according to the production method of the present invention, instant noodles of thick noodles can be produced.
Claims (1)
添加し、これを混合、混練して後、ソボロ状の生地とし
た状態で15〜30℃、30〜90分間の途中醗酵時間をとり常
法により麺線とし、次に該麺線を蒸煮することなく、油
揚処理してなることを特徴とする麺の製造法。1. An active yeast is added to a raw material of noodles mainly composed of flour, mixed and kneaded, and then fermented for 15 to 30 ° C. and 30 to 90 minutes in the state of a soboro-like dough. A method for producing noodles, comprising taking noodle strings by a conventional method, and then frying the noodle strings without steaming the noodle strings.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63181604A JP2760513B2 (en) | 1988-07-22 | 1988-07-22 | Noodle manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63181604A JP2760513B2 (en) | 1988-07-22 | 1988-07-22 | Noodle manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0231654A JPH0231654A (en) | 1990-02-01 |
JP2760513B2 true JP2760513B2 (en) | 1998-06-04 |
Family
ID=16103712
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63181604A Expired - Fee Related JP2760513B2 (en) | 1988-07-22 | 1988-07-22 | Noodle manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2760513B2 (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010054465A (en) * | 1999-12-06 | 2001-07-02 | 도대홍 | A method of manufacture of fermentation noodle |
KR20010099466A (en) * | 2001-10-04 | 2001-11-09 | 임승수 | Preparation method of noodle added with yeast and its products |
JP7080653B2 (en) * | 2017-01-31 | 2022-06-06 | 東洋水産株式会社 | How to make fried instant noodles for rehydration |
CN110267544A (en) * | 2017-02-13 | 2019-09-20 | 朝日集团食品株式会社 | Hot water restoration improver, instant noodles series and its manufacturing method of instant noodles series and the hot water restoration ameliorative way of instant noodles series |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH084469B2 (en) * | 1986-11-21 | 1996-01-24 | オリエンタル酵母工業株式会社 | Boiled shortened noodles manufacturing method |
-
1988
- 1988-07-22 JP JP63181604A patent/JP2760513B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
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JPH0231654A (en) | 1990-02-01 |
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