JP5771390B2 - 押出し麺、並びに該押出し麺を用いた即席麺及び乾麺の製造方法 - Google Patents
押出し麺、並びに該押出し麺を用いた即席麺及び乾麺の製造方法 Download PDFInfo
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- JP5771390B2 JP5771390B2 JP2010285529A JP2010285529A JP5771390B2 JP 5771390 B2 JP5771390 B2 JP 5771390B2 JP 2010285529 A JP2010285529 A JP 2010285529A JP 2010285529 A JP2010285529 A JP 2010285529A JP 5771390 B2 JP5771390 B2 JP 5771390B2
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- noodles
- noodle
- extruded
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- noodle strings
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- 235000012149 noodles Nutrition 0.000 title claims description 203
- 235000008446 instant noodles Nutrition 0.000 title claims description 19
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 75
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000001125 extrusion Methods 0.000 claims description 5
- 230000000149 penetrating effect Effects 0.000 claims description 2
- 239000002075 main ingredient Substances 0.000 claims 1
- 235000015927 pasta Nutrition 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 16
- 238000010411 cooking Methods 0.000 description 16
- 238000009835 boiling Methods 0.000 description 15
- 238000001035 drying Methods 0.000 description 13
- 239000002994 raw material Substances 0.000 description 8
- 238000004898 kneading Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 206010033546 Pallor Diseases 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 235000007264 Triticum durum Nutrition 0.000 description 2
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 239000011800 void material Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000007853 Sarothamnus scoparius Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
- Y10T83/00—Cutting
- Y10T83/04—Processes
- Y10T83/06—Blanking
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Noodles (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Description
ダイス穴径1.9mm、断面三芒星形のピン、ピン部先端のR0.05mm、ピン先端部(三芒星の外接円半径)は中心から0.4mm、ピンの屈曲部(三芒星の内接円半径)は中心から0.2mm
(実施例2)
ダイス穴径1.9mm、断面三芒星形のピン、ピン部先端のR0.03mm、ピン先端部(三芒星の外接円半径)は中心から0.4mm、ピンの屈曲部(三芒星の内接円半径)は中心から0.2mm
(比較例1)
ダイス穴径1.9mm、ピンなし
ダイス穴径1.9mm、断面三芒星形のピン、ピン部先端のR0.05mm、ピン先端部(三芒星の外接円半径)は中心から0.4mm、ピンの屈曲部(三芒星の内接円半径)は中心から0.2mm
(実施例6)
ダイス穴径1.9mm、断面三芒星形のピン、ピン部先端のR0.03mm、ピン先端部(三芒星の外接円半径)は中心から0.4mm、ピンの屈曲部(三芒星の内接円半径)は中心から0.2mm
(比較例3)
ダイス穴径1.9mm、断面丸形のピン、ピン部直径0.7mm
(比較例4)
ダイス穴径1.9mm、断面丸形のピン、ピン部直径0.3mm
(比較例5)
ダイス穴径1.9mm、ピンなし
1a 陥入部分
2 孔、湯通し孔
21 空隙部
22 溝部
221 溝部の先端
Claims (9)
- 長手方向に貫通する孔を有する、小麦粉を主原料とする押出し麺であって、
麺線の横断面における前記孔の形状が、麺線の横断面の中心から径外方向に延び、かつ、前記横断面の中心を基準として回転対称に形成された複数の溝部を有し、
前記孔は、前記複数の溝部が重なり合った空隙部を前記横断面の中心に有し、
麺の茹で上げあるいは湯戻しの際に前記孔が閉塞する、又は、前記溝部のうち前記空隙部を除いた部分が接触する程度に前記孔が縮小する押出し麺。 - 前記孔が、孔を含めた麺線の断面積に対して2%〜15%の面積を占めるように形成されていることを特徴とする請求項1に記載の押出し麺。
- 前記複数の溝部の先端が、前記麺線の横断面の中心から麺線外周縁までの距離の30%〜70%の位置に達していることを特徴とする請求項1又は2に記載の押出し麺。
- 前記複数の溝部が、3回対称ないし8回対称のいずかの回転対称に形成されていることを特徴とする請求項1ないし3のいずれかに記載の押出し麺。
- 麺線の横断面における前記孔の形状が、前記複数の溝部のうち隣り合う関係にある溝部の先端同士の間で、前記麺線の横断面の中心に向かって入り込んだ陥入部分を有した形状であることを特徴とする請求項1ないし4のいずれかに記載の押出し麺。
- 前記複数の溝部の先端が、曲面を有することを特徴とする請求項1ないし5のいずれかに記載の押出し麺。
- 前記麺線の横断面形状の外形が円形であることを特徴とする請求項1ないし6のいずれかに記載の押出し麺。
- 前記請求項1ないし7のいずれかに記載の押出し麺をα化後、乾燥させることを特徴とする即席麺の製造方法。
- 前記請求項1ないし7のいずれかに記載の押出し麺をα化せずに乾燥させることを特徴とする乾麺の製造方法。
Priority Applications (20)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010285529A JP5771390B2 (ja) | 2010-12-22 | 2010-12-22 | 押出し麺、並びに該押出し麺を用いた即席麺及び乾麺の製造方法 |
JP2011062823A JP5805967B2 (ja) | 2010-12-22 | 2011-03-22 | 押出し麺用ダイピース及び該ダイピースの製造方法、並びに押出し麺の製造方法 |
EP11852104.6A EP2656738B1 (en) | 2010-12-22 | 2011-12-21 | Extruded noodle and die piece for extruded noodle |
SG2013047170A SG191242A1 (en) | 2010-12-22 | 2011-12-21 | Extruded noodle and die piece for extruded noodle |
BR122021007420-8A BR122021007420B1 (pt) | 2010-12-22 | 2011-12-21 | Peça de matriz para a extrusão de uma massa alimentícia |
US13/996,156 US10561163B2 (en) | 2010-12-22 | 2011-12-21 | Extruded noodle and die piece for extruded noodle |
KR1020137016620A KR101998645B1 (ko) | 2010-12-22 | 2011-12-21 | 압출면 및 압출면용 다이 피스 |
RU2015126306/13A RU2575751C2 (ru) | 2010-12-22 | 2011-12-21 | Экструдированные макаронные изделия и элемент формующей головки для экструдированных макаронных изделий |
AP2013006995A AP2013006995A0 (en) | 2010-12-22 | 2011-12-21 | Extruded noodle and die piece for extruded noodle Gravitational electric power plant technology |
MX2013007274A MX2013007274A (es) | 2010-12-22 | 2011-12-21 | Fideo extruido y pieza de molde para fideo extruido. |
BR112013014887-0A BR112013014887B1 (pt) | 2010-12-22 | 2011-12-21 | Massa alimentícia extrudada |
HUE11852104 HUE044864T2 (hu) | 2010-12-22 | 2011-12-21 | Extrudált tészta, valamint extrudált tésztához való szerszámdarab |
RU2013134006/13A RU2013134006A (ru) | 2010-12-22 | 2011-12-21 | Экструдированные макаронные изделия и элемент формующей головки для экструдированных макаронных изделий |
CN201610016529.1A CN105639710B (zh) | 2010-12-22 | 2011-12-21 | 挤制面用模件及其制造方法以及挤制面的制造方法 |
PCT/JP2011/079730 WO2012086729A1 (ja) | 2010-12-22 | 2011-12-21 | 押出し麺及び押出し麺用ダイピース |
CN201180061988.7A CN103347400B (zh) | 2010-12-22 | 2011-12-21 | 挤制面、速食面的制造方法以及干面的制造方法 |
TW100147929A TWI519245B (zh) | 2010-12-22 | 2011-12-22 | 擠製麵及擠製麵用模片 |
HK13112962.4A HK1185519A1 (zh) | 2010-12-22 | 2013-11-20 | 擠製麪、速食麪的製造方法以及干麪的製造方法 |
HK16110164.1A HK1221877A1 (zh) | 2010-12-22 | 2013-11-20 | 擠製麵用模件及其製造方法以及擠製麵的製造方法 |
US15/278,417 US10412983B2 (en) | 2010-12-22 | 2016-09-28 | Extruded noodle and die piece for extruded noodle |
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2010285529A JP5771390B2 (ja) | 2010-12-22 | 2010-12-22 | 押出し麺、並びに該押出し麺を用いた即席麺及び乾麺の製造方法 |
JP2011062823A JP5805967B2 (ja) | 2010-12-22 | 2011-03-22 | 押出し麺用ダイピース及び該ダイピースの製造方法、並びに押出し麺の製造方法 |
PCT/JP2011/079730 WO2012086729A1 (ja) | 2010-12-22 | 2011-12-21 | 押出し麺及び押出し麺用ダイピース |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2015129927A Division JP6145478B2 (ja) | 2015-06-29 | 2015-06-29 | 押出し麺用のダイス |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2012130291A JP2012130291A (ja) | 2012-07-12 |
JP5771390B2 true JP5771390B2 (ja) | 2015-08-26 |
Family
ID=46313997
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2010285529A Active JP5771390B2 (ja) | 2010-12-22 | 2010-12-22 | 押出し麺、並びに該押出し麺を用いた即席麺及び乾麺の製造方法 |
JP2011062823A Active JP5805967B2 (ja) | 2010-12-22 | 2011-03-22 | 押出し麺用ダイピース及び該ダイピースの製造方法、並びに押出し麺の製造方法 |
Family Applications After (1)
Application Number | Title | Priority Date | Filing Date |
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JP2011062823A Active JP5805967B2 (ja) | 2010-12-22 | 2011-03-22 | 押出し麺用ダイピース及び該ダイピースの製造方法、並びに押出し麺の製造方法 |
Country Status (14)
Country | Link |
---|---|
US (2) | US10561163B2 (ja) |
EP (1) | EP2656738B1 (ja) |
JP (2) | JP5771390B2 (ja) |
KR (1) | KR101998645B1 (ja) |
CN (2) | CN105639710B (ja) |
AP (1) | AP2013006995A0 (ja) |
BR (2) | BR112013014887B1 (ja) |
HK (2) | HK1221877A1 (ja) |
HU (1) | HUE044864T2 (ja) |
MX (1) | MX2013007274A (ja) |
RU (1) | RU2013134006A (ja) |
SG (1) | SG191242A1 (ja) |
TW (1) | TWI519245B (ja) |
WO (1) | WO2012086729A1 (ja) |
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USD707419S1 (en) * | 2013-02-07 | 2014-06-24 | Nisshin Foods Inc. | Macaroni |
USD817591S1 (en) * | 2015-12-01 | 2018-05-15 | Nisshin Foods Inc. | Dried noodle |
KR102010120B1 (ko) * | 2016-05-16 | 2019-08-12 | 최해용 | C자형 면 및 그 제조기기 |
US20180103655A1 (en) * | 2016-10-18 | 2018-04-19 | Ferrara Candy Company | Hard Candy with Gummy Center and Systems and Methods for Making Same |
WO2022029574A1 (en) * | 2020-08-07 | 2022-02-10 | Pavan S.P.A. | Die, plant and process for producing edible snacks for animals |
CN115176825A (zh) * | 2022-06-14 | 2022-10-14 | 河南成隆益新材料科技有限公司 | 一种气体吸附空心材料的成型装置 |
TWI846127B (zh) * | 2022-11-02 | 2024-06-21 | 陳慶榮 | 包心麵條、及用於押出包心麵條的模具及方法 |
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AU3076800A (en) * | 1999-01-25 | 2000-08-07 | Meiji Seika Kaisha Ltd. | Dough distribution device of extruder |
JP2001017104A (ja) | 1999-07-09 | 2001-01-23 | Showa Sangyo Co Ltd | 早茹でスパゲッティ |
JP2005034056A (ja) * | 2003-07-15 | 2005-02-10 | Maruhiro Suisan Kk | 昆布加工食品、その製造方法及び製造装置 |
US20050271785A1 (en) * | 2004-06-03 | 2005-12-08 | Hayes-Jacobson Susan M | Shaped cookie intermediates using bake stable fillings to form visual features |
JP2007049920A (ja) * | 2005-08-17 | 2007-03-01 | Nippon Flour Mills Co Ltd | 複数の孔を有する押出成形麺 |
KR20080020449A (ko) | 2006-08-31 | 2008-03-05 | 주식회사농심 | 건조시간이 단축된 사출면의 제조방법 및 이에 의해 제조된사출면 |
RU2389346C1 (ru) | 2008-12-01 | 2010-05-20 | Государственное образовательное учреждение высшего профессионального образования "Воронежская государственная технологическая академия" | Способ производства экструдированных текстуратов |
KR101145618B1 (ko) * | 2009-12-16 | 2012-05-15 | 주식회사농심 | 중공면의 제조방법 |
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TWI519245B (zh) | 2016-02-01 |
AP2013006995A0 (en) | 2013-07-31 |
MX2013007274A (es) | 2014-01-31 |
EP2656738A1 (en) | 2013-10-30 |
CN103347400B (zh) | 2016-02-17 |
SG191242A1 (en) | 2013-07-31 |
HK1185519A1 (zh) | 2014-02-21 |
EP2656738B1 (en) | 2019-02-20 |
RU2575751C1 (ja) | 2016-02-20 |
EP2656738A4 (en) | 2017-05-03 |
US20170013866A1 (en) | 2017-01-19 |
RU2015126306A (ru) | 2015-12-10 |
CN103347400A (zh) | 2013-10-09 |
WO2012086729A1 (ja) | 2012-06-28 |
HK1221877A1 (zh) | 2017-06-16 |
BR112013014887A2 (pt) | 2016-09-13 |
CN105639710A (zh) | 2016-06-08 |
CN105639710B (zh) | 2018-06-22 |
BR122021007420B1 (pt) | 2022-01-11 |
BR112013014887B1 (pt) | 2021-08-03 |
US20130302498A1 (en) | 2013-11-14 |
KR101998645B1 (ko) | 2019-07-10 |
JP2012196182A (ja) | 2012-10-18 |
US10412983B2 (en) | 2019-09-17 |
TW201230973A (en) | 2012-08-01 |
US10561163B2 (en) | 2020-02-18 |
RU2013134006A (ru) | 2015-01-27 |
HUE044864T2 (hu) | 2019-11-28 |
KR20130137193A (ko) | 2013-12-16 |
JP2012130291A (ja) | 2012-07-12 |
JP5805967B2 (ja) | 2015-11-10 |
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