JP5431607B1 - 麺の製造方法および麺 - Google Patents
麺の製造方法および麺 Download PDFInfo
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- JP5431607B1 JP5431607B1 JP2013128835A JP2013128835A JP5431607B1 JP 5431607 B1 JP5431607 B1 JP 5431607B1 JP 2013128835 A JP2013128835 A JP 2013128835A JP 2013128835 A JP2013128835 A JP 2013128835A JP 5431607 B1 JP5431607 B1 JP 5431607B1
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 103
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 229920002472 Starch Polymers 0.000 claims abstract description 115
- 235000019698 starch Nutrition 0.000 claims abstract description 115
- 239000008107 starch Substances 0.000 claims abstract description 113
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 15
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims description 24
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 claims description 13
- 239000012345 acetylating agent Substances 0.000 claims description 8
- 239000001341 hydroxy propyl starch Substances 0.000 abstract description 6
- 235000013828 hydroxypropyl starch Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 238000012360 testing method Methods 0.000 description 16
- 235000019640 taste Nutrition 0.000 description 12
- 238000002156 mixing Methods 0.000 description 11
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 6
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 238000006640 acetylation reaction Methods 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- 239000000843 powder Substances 0.000 description 6
- 239000002002 slurry Substances 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000013329 compounding Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000005457 ice water Substances 0.000 description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 description 4
- 239000000725 suspension Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 3
- 229920000881 Modified starch Polymers 0.000 description 3
- 240000002114 Satureja hortensis Species 0.000 description 3
- 235000007315 Satureja hortensis Nutrition 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000019426 modified starch Nutrition 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 241000207199 Citrus Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 240000005979 Hordeum vulgare Species 0.000 description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000007238 Secale cereale Nutrition 0.000 description 2
- 240000004922 Vigna radiata Species 0.000 description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 2
- XTXRWKRVRITETP-UHFFFAOYSA-N Vinyl acetate Chemical group CC(=O)OC=C XTXRWKRVRITETP-UHFFFAOYSA-N 0.000 description 2
- 230000021736 acetylation Effects 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 210000004283 incisor Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000001139 pH measurement Methods 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- GOOHAUXETOMSMM-UHFFFAOYSA-N Propylene oxide Chemical compound CC1CO1 GOOHAUXETOMSMM-UHFFFAOYSA-N 0.000 description 1
- 241000209056 Secale Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- WETWJCDKMRHUPV-UHFFFAOYSA-N acetyl chloride Chemical compound CC(Cl)=O WETWJCDKMRHUPV-UHFFFAOYSA-N 0.000 description 1
- 239000012346 acetyl chloride Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 239000000920 calcium hydroxide Substances 0.000 description 1
- 229910001861 calcium hydroxide Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007385 chemical modification Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000010541 chilled noodles Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013804 distarch phosphate Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010353 genetic engineering Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
【解決手段】アセチル化澱粉を含有する麺原料を用い、麺原料中に含まれる穀物粉および澱粉の合計量を100質量部としたとき、かんすいを1.8〜3.0質量部配合して麺を製造する。前記アセチル化澱粉の原料澱粉がタピオカ澱粉であることが好ましい。
【選択図】なし
Description
上記式(1)中、e:空試験滴定量(mL)、f:試料滴定量(mL)、n:0.2mol/L塩酸の力価、w:試料乾燥物重量(g)を意味する。
(調製方法1)
未加工のタピオカ澱粉300g(乾燥物重量)に水を加えて40質量%濃度の澱粉懸濁液を調製し、3%濃度の水酸化ナトリウムを添加してpH9に調整した。これに、澱粉の乾燥物重量に対して無水酢酸26g(澱粉試料1)、21g(澱粉試料2)、14g(澱粉試料3)、12g(澱粉試料4)、6g(澱粉試料5)をそれぞれ180分間かけて添加しつつ、3%濃度の水酸化ナトリウムを添加することでpH8〜9を維持して攪拌し、アセチル化反応を行った。次いで、9%濃度の塩酸を加えてpH5に調整することで、アセチル化反応を終了して、2Lの水を加えて脱水し、乾燥して下記表1に示す試料1〜5のアセチル化タピオカ澱粉を得た。
未加工のタピオカ澱粉300g(乾燥物重量)に水を加えて40質量%濃度の澱粉懸濁液を調製し、炭酸ナトリウムを添加してpH10に調整した。これに、澱粉の乾燥物重量に対して酢酸ビニルモノマー6g(澱粉試料6)、5g(澱粉試料7)、4.5g(澱粉試料8)をそれぞれ添加し、30分間攪拌を維持した。次いで、9%塩酸を加えてpH5に調整することでアセチル化反応を終了して、2Lの水を加えて脱水し、乾燥して下記表1に示す試料6〜8のアセチル化タピオカ澱粉を得た。
上記澱粉試料1を用い、表2に示す配合の中華麺を調製した(試験区1〜13)。すなわち、A群の原材料に予め混合・溶解したB群の原材料を添加して、混練し、麺帯を形成させ、1時間熟成した後に圧延(1.4mm厚)し、切り歯(#20)にて切り出した。切り出し後の麺線100gをそれぞれ2Lの熱湯中で、歩留まり180%まで茹でた。なお、かんすいとしては、オリエンタル酵母製「かんすいCS」(商品名)を用いた。
上記澱粉試料1〜8、市販のヒドロキシプロピル化(HP化と略称することもある)タピオカ澱粉及びヒドロキシプロピル化リン酸架橋タピオカ澱粉を用い、表3に示す配合の中華麺を調製した(試験区14〜25)。すなわち、A群の原材料に予め混合・溶解したB群の原材料を添加して、混練し、麺帯を形成させ、1時間熟成した後に圧延(1.4mm厚)し、切り歯(#20)にて切り出した。切り出し後の麺線100gをそれぞれ2Lの熱湯中で、歩留まり180%まで茹でた。なお、かんすいとしては、オリエンタル酵母製「かんすいCS」(商品名)を用いた。
Claims (3)
- 麺原料中に含まれる穀物粉および澱粉の合計量を100質量部としたとき、アセチル基含量が1.2〜2.5%であるアセチル化タピオカ澱粉を15〜40質量部含有する麺原料を用い、かんすいを2.0〜3.0質量部配合することを特徴とする麺の製造方法。
- 前記アセチル化澱粉は、原料澱粉にアセチル化剤として無水酢酸を処理して得られたものである請求項1記載の麺の製造方法。
- 請求項1又は2記載の麺の製造方法によって製造された麺。
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3466271A1 (en) * | 2017-10-03 | 2019-04-10 | Roquette Freres | Glass noodle with low stabilized pea starch |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
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EP3409131A4 (en) * | 2016-01-28 | 2019-08-21 | Ajinomoto Co., Inc. | NO FILLED FOIL TYPE FOOD AND METHOD FOR MANUFACTURING THE SAME |
HUE050912T2 (hu) | 2017-10-03 | 2021-01-28 | Roquette Freres | Üvegtészta alacsony térhálósítottsági fokú borsókeményítõvel |
MX2020010036A (es) * | 2018-03-28 | 2021-03-02 | Herbalife Int Of America Inc | Acetilacion de polisacaridos. |
EP3794960A1 (en) * | 2019-09-18 | 2021-03-24 | Roquette Freres | High acetylated pea starch for instant noodles |
EP3987941A1 (en) * | 2020-10-20 | 2022-04-27 | Roquette Freres | Low acetylated pea starch as egg white replacer |
JP7254980B1 (ja) | 2022-01-21 | 2023-04-10 | 日清製粉株式会社 | 再加熱されずに喫食される冷蔵調理済み麺類の製造方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP3466271A1 (en) * | 2017-10-03 | 2019-04-10 | Roquette Freres | Glass noodle with low stabilized pea starch |
WO2019068663A1 (en) * | 2017-10-03 | 2019-04-11 | Roquette Freres | VERMICELLALS OF POIN STARCH LOWLY STABILIZED |
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