JP6487292B2 - Dry noodle manufacturing method - Google Patents
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- JP6487292B2 JP6487292B2 JP2015152022A JP2015152022A JP6487292B2 JP 6487292 B2 JP6487292 B2 JP 6487292B2 JP 2015152022 A JP2015152022 A JP 2015152022A JP 2015152022 A JP2015152022 A JP 2015152022A JP 6487292 B2 JP6487292 B2 JP 6487292B2
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- 235000012149 noodles Nutrition 0.000 title claims description 160
- 238000004519 manufacturing process Methods 0.000 title claims description 44
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 53
- 235000013312 flour Nutrition 0.000 claims description 37
- 239000002994 raw material Substances 0.000 claims description 28
- 238000001035 drying Methods 0.000 claims description 8
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- 239000000796 flavoring agent Substances 0.000 description 10
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- 229920002472 Starch Polymers 0.000 description 4
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- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
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- 108010068370 Glutens Proteins 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 2
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- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 1
- 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
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
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- 230000021736 acetylation Effects 0.000 description 1
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- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
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- NBIIXXVUZAFLBC-UHFFFAOYSA-M dihydrogenphosphate Chemical compound OP(O)([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-M 0.000 description 1
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- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 235000019983 sodium metaphosphate Nutrition 0.000 description 1
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- 229940001941 soy protein Drugs 0.000 description 1
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- Noodles (AREA)
Description
本発明は、中華麺に代表される、かんすいを用いた乾麺の製造方法に関する。 The present invention relates to a method for producing dry noodles using kansui, represented by Chinese noodles.
ラーメン、やきそば、ちゃんぽん等に用いられる中華麺は、独特のコシと弾力のある食感、風味、色調を有することから、広く普及している人気の麺類である。従来、中華麺は、小麦粉を主成分とする原料粉にかんすいを加えて混捏し、製麺機等により圧延した後、切り出して製造されている。かんすいは、小麦粉中の蛋白質、色素、澱粉等に作用して、中華麺独特の食感、風味、外観を生み出すため、中華麺の製造上、欠くことのできない必須のものとされている。 Chinese noodles used for ramen, yakisoba, champon, etc. are popular noodles that are widely used because they have a unique texture and elasticity, flavor and color. Traditionally, Chinese noodles are manufactured by adding kana to raw material powder mainly composed of wheat flour, kneading, rolling with a noodle making machine, etc., and then cutting out. Kansui acts on proteins, pigments, starches, and the like in wheat flour to produce a texture, flavor, and appearance unique to Chinese noodles. Therefore, Kansai is considered essential for the production of Chinese noodles.
また、中華麺を含む麺類は、生麺と乾麺とに大別される。生麺については従来、保存性の向上が重要な課題の1つとされているところ、その解決手段の1つとして、アルコールを用いる方法が知られている。例えば特許文献1には、常温での長期保存を目的とした包装α化麺類の製造方法として、生麺類、半乾燥麺類又は乾燥麺類に蒸熱処理を行ってα化麺類を得、そのα化麺類の表面にエタノールを所定量付着させることが記載されている。また特許文献2には、エタノールを配合した麺原料を用いて生麺を製造することが記載されている。これに対し、乾麺は、生麺に比べて含水率が低く雑菌が繁殖しにくいため、本来的に保存性に優れている。従って乾麺については、保存性向上剤として従来使用されているアルコールを適用する必要性に乏しく、そのような提案は見当たらない。 Noodles including Chinese noodles are roughly classified into raw noodles and dry noodles. Conventionally, for raw noodles, improvement of preservability is considered as one of the important issues, and as one of the means for solving the problem, a method using alcohol is known. For example, in Patent Document 1, as a method for producing packaged α-noodles for long-term storage at room temperature, raw noodles, semi-dry noodles or dry noodles are steamed to obtain α-noodles, and the α-noodles It is described that a predetermined amount of ethanol adheres to the surface. Patent Document 2 describes the production of raw noodles using noodle raw materials blended with ethanol. On the other hand, dry noodles are inherently excellent in preservability because they have a low moisture content compared to raw noodles and are difficult for germs to propagate. Therefore, for dry noodles, there is little need to apply alcohols conventionally used as preservatives, and no such proposal is found.
保存性の向上以外の他のアルコールの適用例に関し、例えば特許文献3には、小麦粉にエタノール含有水性液を加えて麺生地を作製することによって、腰が強く、歯ごたえが良く、煮崩れしにくい生麺が得られることが記載されている。 Regarding application examples of alcohol other than the improvement of preservability, for example, Patent Document 3 discloses that a noodle dough is prepared by adding an ethanol-containing aqueous liquid to wheat flour, so that it is firm, crunchy, and difficult to boil. It is described that raw noodles can be obtained.
中華麺の如き、かんすいを用いた麺類の魅力の一つは、独特の風味にあり、その独特の風味の基となっているのが、かんすい臭である。近年、保存性に優れる乾麺において、かんすい臭が強く風味豊かなものが要望されている。しかし、かんすいを用いた麺類は、加熱調理時等に麺線が褐色に変色し、商品価値が著しく低下するという課題があり、特に、麺類に強いかんすい臭を付与し得る条件を採用すると、斯かる褐変現象が悪化する傾向がある。かんすい臭が強く風味豊かで、且つ麺線の褐変が抑制された乾麺は未だ提供されていない。 One of the attractions of noodles that use Kansui, such as Chinese noodles, has a unique flavor, and the basis of the unique flavor is the Kansui odor. In recent years, dry noodles with excellent storage stability have been demanded to have a strong odor and rich flavor. However, noodles using kansui have the problem that the noodle strings turn brown when cooked, etc., resulting in a significant reduction in commercial value.In particular, when conditions that can impart a strong odor to noodles are adopted, The browning phenomenon tends to worsen. Dry noodles that have a strong odor and a rich flavor and that have suppressed browning of the noodle strings have not yet been provided.
本発明の課題は、かんすい臭が強く風味豊かで、且つ麺線の褐変が抑制された乾麺を提供することに関する。 An object of the present invention is to provide dry noodles having a strong odor and rich flavor, and in which the browning of the noodle strings is suppressed.
本発明は、1)穀粉、かんすい原料及びアルコールを用いて麺生地を得る工程と、2)該麺生地を製麺して生麺線を得、該生麺線を乾燥する工程とを有する、乾麺の製造方法である。
また本発明は、1)穀粉及びかんすい原料を用いて麺生地を得る工程と、2)該麺生地を製麺して生麺線を得、該生麺線にアルコールを付与する工程と、3)アルコールが付与された該生麺線を乾燥する工程とを有する、乾麺の製造方法である。
また本発明は、1)穀粉及びかんすい原料を用いて麺生地を得る工程と、2)該麺生地を製麺して生麺線を得、該生麺線を乾燥して乾麺前駆体を得る工程と、3)該乾麺前駆体にアルコールを付与する工程とを有する、乾麺の製造方法である。
The present invention includes 1) a step of obtaining a noodle dough using flour, a raw material and an alcohol, and 2) a step of noodle-making the noodle dough to obtain a raw noodle strand, and drying the raw noodle strand. It is a manufacturing method of dry noodles.
In addition, the present invention includes 1) a step of obtaining noodle dough using flour and a raw material, 2) a step of noodle-making the noodle dough to obtain a raw noodle strand, and adding alcohol to the raw noodle strand, 3 And a step of drying the raw noodle strings provided with alcohol.
The present invention also includes 1) a step of obtaining a noodle dough using flour and a raw material of raw materials, and 2) noodle dough is made to obtain a raw noodle string, and the raw noodle string is dried to obtain a dry noodle precursor. A method for producing dry noodles, comprising a step and 3) a step of imparting alcohol to the dry noodle precursor.
本発明によれば、かんすい臭が強く風味豊かで、且つ麺線の褐変が抑制された乾麺が提供される。 ADVANTAGE OF THE INVENTION According to this invention, the dry noodles with a strong odor and rich flavor, and the browning of the noodle strings are suppressed are provided.
本発明で用いる穀粉としては、麺原料として通常用いられるものを特に制限なく用いることができ、例えば、穀粉としては、薄力粉、中力粉、強力粉、デュラム粉等の小麦粉の他、米粉、コーンフラワー、大麦粉、ライ麦粉、はとむぎ粉、ひえ粉、あわ粉等が挙げられ、これらの1種を単独で又は2種以上を組み合わせて用いることができる。穀粉は、本発明の製造目的物である乾麺の主体を成すものであり、通常、本発明の製造方法に用いる全麺原料の50質量%以上を占める。 As flour used in the present invention, those usually used as raw materials for noodles can be used without particular limitation. Examples of flour include wheat flour such as thin flour, medium flour, strong flour, durum flour, rice flour, and corn flour. , Barley flour, rye flour, hatomugi flour, loin flour, wax flour and the like, and these can be used alone or in combination of two or more. Flour constitutes the main component of dry noodles, which is the production object of the present invention, and normally occupies 50% by mass or more of the total noodle raw materials used in the production method of the present invention.
本発明で用いるかんすい原料としては、中華麺の製造に通常用いられるかんすいの成分、即ち、常温で粉末状のかん粉が用いられ、具体的には例えば、炭酸カリウム、炭酸ナトリウム、リン酸水素二ナトリウム、ピロリン酸四ナトリウム、ポリリン酸ナトリウム、メタリン酸ナトリウム等が挙げられ、これらの1種を単独で又は2種以上を組み合わせて用いることができる。かんすい原料としては、市販のものを用いることもでき、例えば、オリエンタル酵母工業製の商品名「粉末かんすい赤」が挙げられる。この「粉末かんすい赤」には、かんすい原料として、炭酸カリウム及び炭酸ナトリウムが含まれている。 As the rinsing raw material used in the present invention, citrus ingredients usually used in the production of Chinese noodles, that is, kanko powder in powder form at room temperature, specifically, for example, potassium carbonate, sodium carbonate, dihydrogen phosphate. Examples thereof include sodium, tetrasodium pyrophosphate, sodium polyphosphate, sodium metaphosphate, and the like, and these can be used alone or in combination of two or more. Commercially available materials can be used as the raw material for the kansui, and examples thereof include the trade name “Powder Kansai Red” manufactured by Oriental Yeast Co., Ltd. This “powder red” contains potassium carbonate and sodium carbonate as raw materials.
本発明におけるかんすい原料の使用量は、併用する穀粉100質量部に対して、好ましくは1質量部以上、さらに好ましくは1〜2.5質量部である。換言すれば、本発明の製造目的物である乾麺におけるかんすい原料の含有量は、該乾麺に含まれる穀粉100質量部に対して、斯かる範囲内であることが好ましい。かんすい原料の使用量が少なすぎると、かんすい臭が強く風味豊かな乾麺を得難く、かんすい原料の使用量が多すぎると、麺線の変色や食感不良が発生するおそれがある。 The amount of the raw material used in the present invention is preferably 1 part by mass or more, more preferably 1 to 2.5 parts by mass with respect to 100 parts by mass of flour used together. In other words, the content of the raw material for the dry noodles, which are the production object of the present invention, is preferably within such a range with respect to 100 parts by mass of the flour contained in the dry noodles. If the amount of the raw material used is too small, it is difficult to obtain dry noodles with strong odor and rich flavor. If the amount of the raw material used is too large, discoloration of the noodle strings and poor texture may occur.
本発明の乾麺の製造方法の主たる特徴の1つとして、原材料として、穀粉及びかんすい原料に加えてさらに、アルコールを用いる点が挙げられる。アルコールは、従来、本来的に保存性に難のある生麺においてその保存性を向上させるために使用されており、保存性向上剤として捉えた場合には、本来的に保存性に優れる乾麺には無用のものであると言える。本発明者らは、保存性とは無関係な、かんすいを用いた麺類に特有の課題である、「麺線の褐変」を防止すべく種々検討した結果、アルコールに褐変防止効果があることを知見し、本発明に想到したものである。アルコールとしては、エタノールが好ましく用いられる。 One of the main features of the method for producing dry noodles of the present invention is that alcohol is used as a raw material, in addition to flour and cinnamon raw material. Alcohol has been used to improve the shelf life of raw noodles that are inherently difficult to preserve. Can be said to be useless. As a result of various investigations to prevent "browning of noodle strings", which is a problem peculiar to noodles using kansui, which is not related to storage stability, the present inventors have found that alcohol has an effect of preventing browning. The present invention has been conceived. As the alcohol, ethanol is preferably used.
本発明の乾麺の製造方法においては、アルコールの添加時期に関していくつかの態様を採ることができる。具体的には、本発明の乾麺の製造方法には下記製造方法A〜Cが含まれる。下記製造方法A〜Cにおける1)、2)などの番号は、当該製造方法における当該工程の実施の順番を示す。
・製造方法A:1)穀粉、かんすい原料及びアルコールを用いて麺生地を得る工程と、2)該麺生地を製麺して生麺線を得、該生麺線を乾燥する工程とを有する、乾麺の製造方法。
・製造方法B:1)穀粉及びかんすい原料を用いて麺生地を得る工程と、2)該麺生地を製麺して生麺線を得、該生麺線にアルコールを付与する工程と、3)アルコールが付与された該生麺線を乾燥する工程とを有する、乾麺の製造方法。
・製造方法C:1)穀粉及びかんすい原料を用いて麺生地を得る工程と、2)該麺生地を製麺して生麺線を得、該生麺線を乾燥して乾麺前駆体を得る工程と、3)該乾麺前駆体にアルコールを付与する工程とを有する、乾麺の製造方法。
In the dry noodle manufacturing method of the present invention, several aspects can be taken with respect to the addition timing of alcohol. Specifically, the following production methods A to C are included in the method for producing dry noodles of the present invention. Numbers such as 1) and 2) in the following production methods A to C indicate the order of execution of the steps in the production method.
-Manufacturing method A: 1) The process which obtains noodle dough using flour, a rice bran raw material, and alcohol, 2) The noodle dough is noodled, a raw noodle string is obtained, and this raw noodle string is dried. , Dry noodle manufacturing method.
Production method B: 1) a step of obtaining a noodle dough using flour and kana raw materials, 2) a step of noodle-making the noodle dough to obtain a raw noodle strand, and adding alcohol to the raw noodle strand, 3 And a step of drying the raw noodle strings provided with alcohol.
-Production method C: 1) A step of obtaining noodle dough using flour and kana raw materials, 2) Noodle dough is made to obtain raw noodle strings, and the raw noodle strings are dried to obtain dry noodle precursors. A method for producing dry noodles, comprising a step and 3) a step of imparting alcohol to the dry noodle precursor.
本発明の乾麺の製造方法(前記製造方法A〜C)においては、麺生地を製麺して得られた生麺線は、蒸煮等のα化処理(水分存在下での生麺線の加熱処理)を施さずに、そのまま次工程の乾燥に供される。即ち、本発明の製造目的物である乾麺はα化されていない。乾麺の含水率は、通常の乾麺と同程度にすることができ、好ましくは10〜15質量%である。尚、本明細書において含水率は、例えば絶乾法(130℃に加熱し、重量変化を測定する方法)に従って、麺線の全体部分の含水率を測定した値である。 In the dry noodle production method of the present invention (the production methods A to C), the raw noodle strings obtained by making noodle dough are subjected to an α-treatment such as steaming (heating of the raw noodle strings in the presence of moisture). Without being subjected to the treatment), it is directly subjected to drying in the next step. That is, the dry noodles that are the production object of the present invention are not pregelatinized. The moisture content of the dry noodles can be the same as that of ordinary dry noodles, and is preferably 10 to 15% by mass. In the present specification, the moisture content is a value obtained by measuring the moisture content of the entire noodle strings according to, for example, an absolutely dry method (a method of heating to 130 ° C. and measuring a change in weight).
本発明の乾麺の製造方法(前記製造方法A〜C)において、麺生地、麺線を作製するための原材料としては、穀粉、かんすい原料及びアルコール以外の他の成分を用いることができる。具体的には例えば、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等の澱粉、及びこれらにα化、アセチル化、エーテル化、エステル化、酸化処理、架橋処理等の処理を施した加工澱粉;小麦グルテン、大豆蛋白質、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材;動植物油脂、粉末油脂等の油脂類;食物繊維、膨張剤、増粘剤、乳化剤、食塩、糖類、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリン等が挙げられ、乾麺の種類等に応じて、これらの1種を単独で又は2種以上を組み合わせて用いることができる。 In the dry noodle production method of the present invention (the production methods A to C), as raw materials for producing the noodle dough and the noodle strings, other components other than flour, candy material and alcohol can be used. Specifically, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, etc., and these are subjected to treatments such as alpha, acetylation, etherification, esterification, oxidation treatment, crosslinking treatment, etc. Applied processed starch; protein materials such as wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder; fats and oils such as animal and vegetable oils and fats; powdered fats and oils; dietary fiber, swelling agent, thickener, emulsifier, Examples include salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, etc., depending on the type of dry noodles, etc., either alone or in combination of two or more. Can be used.
前記製造方法Aは、原材料の一部として穀粉及びかんすい原料と共にアルコールを用い、アルコールを含む麺生地、麺線を作製する点以外は、基本的に通常の乾麺の製造方法と同じである。具体的には例えば、アルコールを含む原材料に、加水し混捏して麺生地を作製し、必要に応じ該麺生地を熟成させた後、適当な厚さに圧延し、任意の幅に細断して生麺線とし、該生麺線を乾燥させることで、目的の乾麺が得られる。 The production method A is basically the same as the production method of ordinary dry noodles except that alcohol is used together with flour and rice bran raw material as part of the raw materials, and the noodle dough and noodle strings containing alcohol are produced. Specifically, for example, a raw material containing alcohol is mixed with water to prepare a noodle dough. After aging the noodle dough if necessary, the noodle dough is rolled to an appropriate thickness and chopped to an arbitrary width. The raw noodle strings are then dried, and the desired dry noodles are obtained by drying the raw noodle strings.
前記製造方法Bは、常法に従って麺生地の作製及び製麺を順次行って得られたアルコール無添加の生麺線に対し、アルコールを付与する。前記製造方法Bにおけるアルコールの付与方法は特に制限されず、例えば、生麺線の表面にアルコール又はこれを含む水性液を噴霧する方法が挙げられる。アルコール付与後の生麺線の乾燥は、常法に従って行うことができる。 In the production method B, alcohol is imparted to a raw noodle string without addition of alcohol obtained by sequentially preparing noodle dough and making noodles in accordance with a conventional method. The method for applying alcohol in the production method B is not particularly limited, and examples thereof include a method of spraying alcohol or an aqueous liquid containing the alcohol on the surface of the raw noodle strings. Drying of the raw noodle strings after application of alcohol can be performed according to a conventional method.
前記製造方法Cは、常法に従って麺生地の作製、製麺及び乾燥を順次行って得られた乾麺前駆体(アルコール無添加の乾麺)に対し、アルコールを付与する。前記製造方法Cにおけるアルコールの付与方法は特に制限されず、例えば、乾麺前駆体を包装袋、包装容器等の包材で包装する時に、該包材中に該乾麺前駆体と共にアルコール蒸散剤を封入する方法が挙げられる。アルコール蒸散剤としては公知のものを特に制限なく用いることができ、典型的には、シリカ等の吸着剤とエタノール等のアルコールとの混合物からなり、通常、該混合物は通気性の包装袋に封入されている。本発明には、前記製造方法Cの実施による製造結果物として、アルコール無添加の乾麺とアルコール蒸散剤とを包材で包装してなる、乾麺の包装構造体が含まれる。 In the production method C, alcohol is imparted to dry noodle precursors (dry noodles without addition of alcohol) obtained by sequentially preparing noodle dough, making noodles, and drying according to a conventional method. The alcohol application method in the production method C is not particularly limited. For example, when the dry noodle precursor is packaged in a packaging material such as a packaging bag or a packaging container, an alcohol transpiration agent is enclosed in the packaging material together with the dry noodle precursor. The method of doing is mentioned. Known alcohol transpiration agents can be used without particular limitation, and typically consist of a mixture of an adsorbent such as silica and an alcohol such as ethanol, and the mixture is usually enclosed in a breathable packaging bag. Has been. The present invention includes a dry noodle packaging structure in which dry noodles without addition of alcohol and an alcohol transpiration agent are packaged with a packaging material as a result of the production of the production method C.
本発明の乾麺の製造方法(前記製造方法A〜C)において、アルコールの使用量は、併用する穀粉100質量部に対して、好ましくは1〜8質量部、さらに好ましくは2〜6質量部である。乾麺の製造においてアルコールの使用量が少なすぎると、褐変防止効果に乏しく、アルコールの使用量が多すぎると、製麺不良が発生するおそれがある。 In the dry noodle production method of the present invention (the production methods A to C), the amount of alcohol used is preferably 1 to 8 parts by mass, more preferably 2 to 6 parts by mass, with respect to 100 parts by mass of flour used together. is there. In the production of dry noodles, if the amount of alcohol used is too small, the effect of preventing browning is poor, and if the amount of alcohol used is too large, there is a risk that poor noodle making will occur.
本発明の乾麺の製造方法は、麺の種類が制限されるものではないが、強いかんすい臭が要望される用途に適しており、特に中華麺(乾燥中華麺)の製造方法として好適である。 The method for producing dry noodles of the present invention is not limited to the type of noodles, but is suitable for uses where a strong odor is required, and is particularly suitable as a method for producing Chinese noodles (dried Chinese noodles).
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例によって制限されるものではない。 Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.
〔実施例1〜4及び比較例1〜2〕
前記製造方法Aに従って乾麺を製造した。具体的には先ず、穀粉100質量部に、かんすい原料、アルコールを溶解させた水をそれぞれ下記表1に示す量加え、製麺用ミキサーを用いて、常法により高速(90rpm)で10分間混捏して、グルテンが十分に形成された麺生地を作製した。次にこの麺生地を、製麺ロールを用いて圧延して厚さ1.4mmの麺帯にした後、22番の角の切刃(麺線幅約1.4mm)を用いて麺線に切り出した。切り出した麺線を常法により乾燥させ、乾麺(乾燥中華麺)を製造した。穀粉としては小麦粉(強力粉、日清製粉製「特ナンバーワン」)を用い、かんすい原料としてはオリエンタル酵母工業製「粉末かんすい赤」を用い、アルコールとしてはエタノールを用いた。
[Examples 1-4 and Comparative Examples 1-2]
Dry noodles were produced according to the production method A. Specifically, first, 100 parts by mass of flour is added with a raw material and water in which alcohol is dissolved as shown in Table 1 below, and kneaded at a high speed (90 rpm) for 10 minutes by a conventional method using a noodle mixer. Thus, a noodle dough in which gluten was sufficiently formed was produced. Next, after rolling this noodle dough using a noodle making roll to make a noodle strip having a thickness of 1.4 mm, the noodle strip is cut into a noodle strip using a cutting blade with a number 22 corner (noodle wire width of about 1.4 mm). Cut out. The cut noodle strings were dried by a conventional method to produce dry noodles (dried Chinese noodles). As flour, wheat flour (strong flour, Nissin Flour “Special Number One”) was used, “Powder Red” manufactured by Oriental Yeast Co., Ltd. was used as the raw material, and ethanol was used as the alcohol.
〔評価試験〕
各実施例及び比較例で得られた乾麺を、製造直後から25℃恒温槽で1か月間保管した後、加熱調理してかんすい臭及び麺線の変色(褐変)についての評価試験に供した。具体的には、評価対象の乾麺100gを沸騰水中で最適な可食状態になるまで茹で、その茹で麺を10人のパネラーに食してもらい、かんすい臭及び麺線の変色(褐変)を下記評価基準により評価してもらった。その結果(パネラー10人の平均点)を下記表1に示す。
〔Evaluation test〕
The dry noodles obtained in each Example and Comparative Example were stored for 1 month in a thermostatic bath at 25 ° C. immediately after the production, and then cooked and subjected to an evaluation test for an odor and discoloration (browning) of the noodle strings. Specifically, 100 g of dry noodles to be evaluated are boiled in boiling water until they are optimally edible, and the noodles are eaten by 10 panelists in the boil. We had you evaluate by standard. The results (average score of 10 panelists) are shown in Table 1 below.
(かんすい臭の評価基準)
・比較例1(従来の乾燥中華麺)を対照品として、下記基準によって評価する。
5点:対照品に比して、かんすい臭がかなり強く感じられる。
4点:対照品に比して、かんすい臭が強く感じられる。
3点:対照品と略同じ強さのかんすい臭が感じられる。
2点:対照品に比して、かんすい臭が弱く感じられる。
1点:かんすい臭がほとんど感じられない。
(麺線の変色の評価基準)
・比較例1(従来の乾燥中華麺)を対照品として、下記基準によって評価する。
5点:麺線の色が対照品と同じであり、麺線に変色が見られない。
4点:麺線の色が対照品に比してわずかに褐色を呈しているが、問題ないレベル。
3点:麺線の色が対照品に比して少し褐色を呈しているが、問題ないレベル。
2点:麺線の色が対照品に比してやや褐色を呈している。
1点:麺線の色が対照品に比してかなり褐色を呈している。
(Evaluation criteria for light odor)
-Comparative example 1 (conventional dry Chinese noodles) is evaluated as a reference product according to the following criteria.
5 points: A strong odor is felt compared to the control product.
4 points: A strong odor is felt compared to the control product.
3 points: A bright odor with almost the same strength as the control product is felt.
2 points: It feels weaker than the control product.
1 point: Almost no odor is felt.
(Evaluation criteria for discoloration of noodle strings)
-Comparative example 1 (conventional dry Chinese noodles) is evaluated as a reference product according to the following criteria.
5 points: The color of the noodle strings is the same as that of the control product, and no discoloration is seen in the noodle strings.
4 points: The color of the noodle strings is slightly brown compared with the control product, but there is no problem.
3 points: The color of the noodle strings is a little brown compared to the control product, but there is no problem.
2 points: The color of the noodle strings is slightly brown compared to the control product.
1 point: The color of the noodle strings is considerably brown compared to the control product.
表1に示す通り、各実施例は、従来の乾燥中華麺に相当する比較例1に比して、かんすい臭が強く風味豊かでありながらも、加熱調理時の麺線の褐変が実用上問題ないレベルまで抑制されていた。麺線の褐変の防止にアルコールが有効であることは、実施例2と比較例2との対比からも明白である。 As shown in Table 1, each example has practical problems with browning of the noodle strings during cooking while having a strong odor and rich flavor as compared with Comparative Example 1 corresponding to the conventional dried Chinese noodles. It was suppressed to no level. It is clear from the comparison between Example 2 and Comparative Example 2 that alcohol is effective in preventing browning of the noodle strings.
Claims (2)
前記麺生地を得る工程において、前記アルコールを、前記穀粉類100質量部に対して4〜8質量部使用する、乾麺の製造方法。 1) flour, obtaining a noodle dough using Brine raw material and alcohol, 2)該麺and noodle dough to give raw noodles possess a step of drying the biological noodle strings,
In the step of obtaining the noodle dough, a method for producing dry noodles , wherein 4 to 8 parts by mass of the alcohol is used with respect to 100 parts by mass of the flour .
The method for producing dry noodles according to claim 1, wherein 1 part by mass or more of a raw material is used for 100 parts by mass of flour.
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