JP3873129B2 - 乳酸菌利用による発酵即席麺の物性改良法 - Google Patents
乳酸菌利用による発酵即席麺の物性改良法 Download PDFInfo
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- JP3873129B2 JP3873129B2 JP2004048400A JP2004048400A JP3873129B2 JP 3873129 B2 JP3873129 B2 JP 3873129B2 JP 2004048400 A JP2004048400 A JP 2004048400A JP 2004048400 A JP2004048400 A JP 2004048400A JP 3873129 B2 JP3873129 B2 JP 3873129B2
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- 235000014655 lactic acid Nutrition 0.000 title claims description 85
- 230000000704 physical effect Effects 0.000 title 1
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Description
小麦粉(外国産準強力粉)5000g、塩100g、炭酸カリウム10g、炭酸ナトリウム6.7g、水1540gの組成物を18分間ミキシングし、荒延1回、複合1回、圧延5回の処理を行い、即席麺生地にした。
Lactobacillus plantarum NRIC 1832、Lb. Plantarum NRIC 0380を用いて即席麺を作製した。小麦粉(外国産準強力粉)5000g、塩100g、炭酸カリウム10g、炭酸ナトリウム6.7g。水1540gと、グルコース又はマルトース10g/L、肉エキス5g/L、酵母エキス2.5g/L、ペプトン5g/L、Tween 80(商品名)1g/L、クエン酸三アンモニウム1g/L、酢酸ナトリウム三水和物2.5g/L、K2HPO4 1g/L、MgSO4・7H2O 0.1g/L、MnSO4・4H2O 0.025g/Lの組成からなる液体培地で培養し、得られた菌体を蒸留水で二度洗浄した菌体の湿菌体重量50gを添加し、18分ミキシングし、荒延1回、複合1回、圧延5回の処理を行い、pH8.0になった即席麺生地にした。
Lactobacillus plantarum NRIC 1832(原料全量に対して乳酸菌の湿菌を1%添加)を用いて実施例1に記載した手順で発酵即席麺を作製した。但し、原料小麦粉として、実施例1で使用した小麦粉の代わりに、準強力国内産小麦粉、外国産準強力小麦粉又は超強力小麦粉勝系33号を使用した。また、麺生地は、30℃で8時間恒温、発酵し、pHを測定した。
以上説明したように本発明は、従来の即席麺の製法に特別な製造条件を必要とせず乳酸菌の使用を追加し、かつ麺生地のpH値が所定の値になるまで発酵させることのみで、良好な食感を有する即席麺の提供が可能となる。また、本発明の方法により製造される即席麺には、乳酸菌が有するプロバイオティクス機能も期待することができる。このような本発明により、即席麺の需要、消費拡大への多大な寄与が期待できる。
Claims (10)
- pH7以上の条件で生育及び/又は発酵可能な乳酸菌の存在下に小麦粉、水及びアルカリ性添加物を含む麺生地原料から麺生地を作製し、前記麺生地のpH値が6.0〜8.0の範囲内になるまで発酵させることにより製造されたことを特徴とする食感の改良された即席麺。
- 前記発酵させることに続き、加熱し、更に乾燥または凍結することにより製造されたことを特徴とする請求項1に記載の即席麺。
- 前記小麦粉が、超強力粉を含む小麦粉であることを特徴とする請求項1または2に記載の即席麺。
- pH7以上の条件で生育及び/又は発酵可能な乳酸菌の存在下に小麦粉、水及びアルカリ性添加物を含む麺生地原料から麺生地を作製する工程と、前記麺生地のpH値が6.0〜8.0の範囲内になるまで発酵させる工程と、を有することを特徴とする食感の改良された即席麺の製造方法。
- 前記発酵させる工程に続き、更に、加熱する工程と、乾燥または凍結する工程と、を有することを特徴とする請求項4に記載の即席麺の製造方法。
- 前記小麦粉が、超強力粉を含む小麦粉であることを特徴とする請求項4又は5に記載の即席麺の製造方法。
- 前記乳酸菌の存在下に麺生地を作製する工程において、前記小麦粉、水及びアルカリ性添加物を含む麺生地原料と共に乳酸菌を混練することを特徴とする請求項4〜6に記載の即席麺の製造方法。
- 前記乳酸菌の存在下に麺生地を作製する工程において、前記小麦粉、水及びアルカリ性添加物を含む麺生地原料を混練した後に、前記乳酸菌を添加することを特徴とする請求項4〜6に記載の即席麺の製造方法。
- pH7以上の条件で生育及び/又は発酵可能な乳酸菌の存在下に小麦粉、水及びアルカリ性添加物を含む麺原料から麺生地を作製し、前記麺生地のpH値が6.0〜8.0の範囲内になるまで発酵させることを特徴とする即席麺の食感改良方法。
- 前記小麦粉が、超強力粉を含む小麦粉であることを特徴とする請求項9に記載の即席麺の食感改良方法。
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KR101314501B1 (ko) * | 2011-05-31 | 2013-10-07 | 군산대학교산학협력단 | 알카리/젖산 발효 쌀 반죽을 이용한 냉면용 면의 제조방법 및 알카리/젖산 발효 쌀 반죽을 이용한 냉면용 면 |
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CN111616297A (zh) * | 2020-06-05 | 2020-09-04 | 四川徽记豆匠食品有限公司 | 一种益生菌面条及其制备工艺 |
CN111743083A (zh) * | 2020-06-17 | 2020-10-09 | 漯河医学高等专科学校 | 一种低含量AGEs方便面及其制作工艺 |
CN114027438B (zh) * | 2021-11-22 | 2023-08-11 | 河南工业大学 | 一种利用乳酸菌协同酶处理技术生产全麦发酵面条的方法 |
KR102532180B1 (ko) * | 2022-11-10 | 2023-05-15 | 주식회사 다마시이 | 숙성 생라면의 제조방법 및 그 방법으로 제조된 숙성 생라면 |
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KR101314501B1 (ko) * | 2011-05-31 | 2013-10-07 | 군산대학교산학협력단 | 알카리/젖산 발효 쌀 반죽을 이용한 냉면용 면의 제조방법 및 알카리/젖산 발효 쌀 반죽을 이용한 냉면용 면 |
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