JPH03168055A - Production of boiled noodle - Google Patents
Production of boiled noodleInfo
- Publication number
- JPH03168055A JPH03168055A JP1309716A JP30971689A JPH03168055A JP H03168055 A JPH03168055 A JP H03168055A JP 1309716 A JP1309716 A JP 1309716A JP 30971689 A JP30971689 A JP 30971689A JP H03168055 A JPH03168055 A JP H03168055A
- Authority
- JP
- Japan
- Prior art keywords
- boiled
- noodle
- fat
- starch
- oil
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 40
- 235000019698 starch Nutrition 0.000 claims abstract description 40
- 239000008107 starch Substances 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 16
- 150000003839 salts Chemical class 0.000 description 7
- 229940099112 cornstarch Drugs 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
（産業−１−の利用分野）
この発明は、総茹時間を比較的短くし、食感良好な茹麺
を得ることを目的とした茹麺製造法に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Application of Industry-1-) The present invention relates to a method for producing boiled noodles that aims to relatively shorten the total boiling time and obtain boiled noodles with good texture.
（従来の技術）
従来、油脂加工澱粉使用の茹麺製造法としては、４０重
量％濃度のスラリーを調整したとき、その粘度が１００
〜２０００Ｃ．Ｐである浦脂加工澱粉を、製麺原料粉に
１％〜３０％（重量）添加した茹麺製造法が知られてい
た。(Prior art) Conventionally, in the boiled noodle production method using oil- or fat-modified starch, when a slurry with a concentration of 40% by weight is prepared, the viscosity of the slurry is 100% by weight.
~2000C. A boiled noodle manufacturing method has been known in which 1% to 30% (by weight) of urafat-processed starch (P) is added to the raw material flour for noodle making.
前記製造法によれば、麺類の「あし」や「こし」を強く
し、古ざわり滑らかさの食感を改善するばかりでなく、
茹時の溶出物が減少し、肌荒れ渇中の白濁が減少し、風
味を増すなどの特質が報告されている（特公昭５６−３
７７７７号〉。According to the above manufacturing method, it not only strengthens the ``legs'' and ``kushi'' of the noodles and improves the texture of the noodles, but also improves the texture of the noodles.
It has been reported that the eluate during boiling is reduced, the whiteness during drying is reduced, and the flavor is enhanced.
No. 7777>.
（発明により解決すべき課題）
前記従来の製造法においては、水分７６％になるまで茹
処理するので、歩留りは良好であるが、茹で上がりが滑
らかでソフト感がある反面、軟らかめで弾力が小さくな
る問題点があった。特に総茹時間が長くなり（例えば１
８分以上）、釜上げの食感が得られなかった。(Problems to be Solved by the Invention) In the conventional manufacturing method described above, the yield is good because the water is boiled until the moisture content is 76%.However, although the boiling finish is smooth and soft, it is soft and has little elasticity. There was a problem. In particular, the total boiling time becomes longer (for example, 1
8 minutes or more), the texture of boiling was not obtained.
（課題を解決する為の手段）
然るにこの発明は、茹時間を５分程度、総茹時間を８分
〜１０分としたので、滑らかで、しっかりした食感を得
るとともに、釜−Ｌげ状態に近い食感を得て、前記従来
の問題点を解決したのである。(Means for Solving the Problems) However, in this invention, the boiling time is about 5 minutes, and the total boiling time is 8 to 10 minutes, so that a smooth and firm texture can be obtained, and the boiling time can be reduced. The above-mentioned problems of the conventional method were solved by achieving a texture similar to that of the previous method.
即ちこの発明は、製麺原料に油脂加工澱粉を配合して生
地を得た後、これを茹麺水分が５５％〜６５％に茹で−
Ｌげることを特徴とした茹麺製造法である。また、小麦
粉と油脂加工澱粉を１００としたのに対し，浦脂加工澱
粉を５％〜４０％としたものである。次に、油脂加工澱
粉の原料澱粉が、タピオカ澱粉、馬鈴薯澱粉、又はワキ
シコーンスターチ澱粉としたものである。更に、油脂加
工澱粉は、原料澱粉に油脂０．００１％〜０．１％（重
量）を添加したものである。That is, in this invention, after the dough is obtained by blending oil-processed starch with the noodle raw material, the dough is boiled until the moisture content of the noodles is 55% to 65%.
This is a boiled noodle manufacturing method that is characterized by its ability to boil. In addition, while wheat flour and fat-processed starch were set at 100%, urea-processed starch was set at 5% to 40%. Next, the raw material starch for the oil-processed starch is tapioca starch, potato starch, or waxy cornstarch starch. Furthermore, fat-and-oil processed starch is obtained by adding 0.001% to 0.1% (by weight) of fat and oil to raw starch.
前記における油脂加工澱粉の配合量を５％以下（例えば
４％）にすると、油脂加工澱粉添加の利点（茹で上がり
が早い、滑らかである）が失われ，４０％以上にすると
、食感を害するおそれがある。If the blending amount of fat-processed starch in the above is less than 5% (for example, 4%), the advantages of adding fat-processed starch (fast boiling, smoothness) will be lost, and if it exceeds 40%, the texture will be impaired. There is a risk.
また、茹で上がり水分を６６％以上にすると、茹麺が軟
らかくなって、弾力性を失うおそれがあり、５５％以下
になると、茹不足となって芯が残り、却って食感を害す
るものと認められ、５５％〜６５％が灯ましい。Additionally, if the water content after boiling is more than 66%, the boiled noodles will become soft and may lose their elasticity; if the water content is less than 55%, the noodles will be undercooked and the core will remain, which will actually harm the texture. 55% to 65% said it was bright.
油脂加工澱粉は、前記の他に地［、地下の各秤澱粉を用
いることができるが、澱粉の性質に応じ、添加鼠を考慮
し、５％〜４０％の適宜の範四に調整する。前記原料澱
粉は、各種澱粉を単独、又は混合して用いる。例えば、
タピオカ油脂加工澱粉を１５％〜２５％添加したものは
、非添加のものに比し、作業性、食感共にきわめて良好
であった。In addition to the above-mentioned fat-processed starch, it is also possible to use ground starch or underground starch, but it is adjusted to an appropriate range of 5% to 40% depending on the properties of the starch and taking into account the amount of addition. As the raw material starch, various starches may be used alone or in combination. for example,
The products to which 15% to 25% of tapioca fat-processed starch had been added had much better workability and texture than those without the addition.
また、油脂加工澱粉の油脂量は、０．００１％〜０．１
％用いることができる。In addition, the amount of fat and oil in the fat-processed starch is 0.001% to 0.1%.
% can be used.
前記における油脂加工澱粉５％〜４０％濃度のスラリー
調整したとき、その粘度は５ＣＰ−２００ＣＰであった
。When the slurry having a concentration of 5% to 40% of the oil-processed starch was prepared, its viscosity was 5CP-200CP.
この浦脂眼と浦脂加］一澱粉の添加：１′ｔとの関辿が
考えられるが、添加量が０．００３％〜０．０８％なら
ば製品に大差なく、何れも食感が好適である。It is thought that there is a relationship between the addition of starch and the addition of starch (1't), but if the amount added is 0.003% to 0.08%, there is no big difference in the product, and both have a poor texture. suitable.
（作 用）
この発明は、茹麺水分が５５％〜６５％になるように茹
で上げたので、硬茹であり、歩留りが若干低゛卜する。(Function) In the present invention, the noodles are boiled so that the water content is 55% to 65%, so the noodles are hard boiled and the yield is slightly lower.
また、油脂加工澱粉を配合したので、作業性、食感共に
向−ヒし、製品には、当然油脂分が多くなる。茹時間が
短くなり、製造工程の能率向士．どなる。In addition, since oil- and fat-processed starch is blended, both workability and texture are improved, and the product naturally contains a large amount of oil and fat. Boiling time is shortened, improving the efficiency of the manufacturing process. bawl.
（実施例 １）
使用原料
水 ３７
食塩 ３
前記原料をミキサーに入れてＩ５分間撹拌混合した後、
成形して麺帯とし、これを３０分間熟成させ、厚み３．
０ｍｍとし、１０番角切刃にて切断して麺を得る。この
麺を１００℃で茹で上げたところ、表−１の結果を得た
。(Example 1) Raw materials used: Water 37 Salt 3 After putting the above raw materials into a mixer and stirring and mixing for 15 minutes,
Form into noodle strips, mature for 30 minutes, and have a thickness of 3.
0 mm and cut with a No. 10 square cutting blade to obtain noodles. When these noodles were boiled at 100°C, the results shown in Table 1 were obtained.
表−１ 表 １は、 生麺１００ｇの処理数イ直である。Table-1 table 1 is The number of processing steps for 100g of raw noodles is just that.
前記処理を経た茹麺を茹戻して食したところ、表 ２の結果を得た。When the boiled noodles that had undergone the above treatment were reboiled and eaten, the appearance of 2 results were obtained.
表−２
前記における茹戻し後の麺の水分は７５％〜７６％であ
った。従って、表−１において、歩留り低下のみられた
茹時間の少ない場合であっても、茹戻し時の歩留りは、
ほぼ同一となった。Table 2 The water content of the noodles after reboiling was 75% to 76%. Therefore, in Table 1, even if the boiling time is short and the yield decreases, the yield at the time of re-boiling is
It became almost the same.
前記表−２により明らかなように、茹時間の総計は、＋
８分、１０分、９分となり、％の茹時間の方が食感、風
味、共に良い結果となった。しかも、茹麺製品を得る為
の茹時間は、％でよいことになり、加工の能率化を図る
ことができる。As is clear from Table 2 above, the total boiling time is +
The boiling time was 8 minutes, 10 minutes, and 9 minutes, and the boiling time of % had better results in both texture and flavor. Moreover, the boiling time required to obtain a boiled noodle product can be reduced to a fraction of the boiling time, making processing more efficient.
（実施例 ２）
使用原料
（１）油脂加工タピオカ澱粉添加の場合水 ３７
食塩 ３
｛ＦＩＬ，、小麦粉は８０％〜９０％、油脂加工タピオ
カ澱粉は２０％〜１０％、水は３８％〜３６％、食塩は
３％の範囲内で使用量に変動があっても、ほぼ同一結果
を得た。(Example 2) Raw materials used (1) In the case of adding fat-processed tapioca starch Water 37 Salt 3 {FIL, Wheat flour is 80% to 90%, Fat-processed tapioca starch is 20% to 10%, Water is 38% to 36% %, and even if the amount of salt used varied within the range of 3%, almost the same results were obtained.
（ｚｌ ＊ｂ脂加工馬鈴薯澱粉の場合
水 ３７
食塩 ３
但し、小麦粉は８０％〜９０％、浦脂加工Ｊ，１；鈴薯
澱粉は２０％〜１０％、水は３８％〜３６％、食塩は３
％の範囲内で使用量に変動があっても、ほぼ同一結果を
得た。(zl *b In the case of fat-processed potato starch, water 37 salt 3 However, wheat flour is 80% to 90%; is 3
Almost the same results were obtained even if the amount used varied within the range of %.
（３）油脂加エワキシコーンスターチの場合水 ３
７
食塩 ３
但し、小麦粉は８０％〜９５％、浦脂加工馬鈴薯澱粉は
２０％〜５％、水は３８％〜３５％、食塩は３％の範Ｉ
ｊｔｌ内で使用！ｉ：：に変動があっても、ほぼ同一結
果を得た。(3) Water in the case of fat-added ewaxy corn starch 3
7 Salt 3 However, wheat flour is 80% to 95%, ura fat processed potato starch is 20% to 5%, water is 38% to 35%, and salt is 3%.
Used in jtl! Almost the same results were obtained even if there was a variation in i::.
前記（＋） ． ＋２１ ． （３）の原料及び夫々油
脂加二Ｆでないタピオカ澱粉、馬鈴薯澱粉及びワキシコ
ーンスターチを夫々同量用いた場合の比較試験を行なっ
たところ、表−３の結果を得た。該表における○は普通
、０は良好、△はやや劣るである。Said (+). +21. A comparative test was conducted using the raw material (3) and the same amounts of tapioca starch, potato starch, and waxy corn starch that were not fat-added F, and the results shown in Table 3 were obtained. In the table, ◯ indicates normal, 0 indicates good, and △ indicates slightly poor.
前記における各原料は、１５分間撹拌混合した後、成形
複合し、麺帯を３０分間熟成した後、３段に０って圧延
し、１０番角切刃で切断した。最終厚み３．０ｍｍであ
る。Each of the above raw materials was stirred and mixed for 15 minutes, then molded and combined, and the noodle strips were aged for 30 minutes, rolled in three stages, and cut with a No. 10 square cutting blade. The final thickness is 3.0 mm.
９ １ ０ （実験例 １） 次に、使用原料の各種配合例表 ４による製品 特性を実験したところ、 表 ５の結果を得た。9 1 0 (Experiment example 1) Next, a list of various combination examples of raw materials used. Products by 4 After experimenting with the characteristics, table A result of 5 was obtained.
表 ４ 前記各材料を実施例４と同様に処理して製麺した。table 4 Each of the above-mentioned materials was treated in the same manner as in Example 4 to make noodles.
ｌ
１
表
５
（実験例 ２）
使用原料
水 ３７
食塩 ３
前記原料を１５分間撹拌混合し、成形、複合後、麺帯な
３０分間熟成し、最終厚み■３．Ｏｍｍ （ Ｉ Ｏ番
角刃）、■２．５ｍｍ（８番角刃）に切断した、，ｌ
２
前記各麺を表
６のように茹で−Ｌげた。l 1 Table 5 (Experiment Example 2) Raw material water used 37 Salt 3 The above raw materials were stirred and mixed for 15 minutes, molded and compounded, and then aged for 30 minutes until the final thickness was determined. Omm (I O square blade), ■Cut into 2.5 mm (No. 8 square blade), l 2 Each of the noodles was boiled as shown in Table 6.
表−６ 前記茹麺の特性は表−７の通りであった。Table-6 The characteristics of the boiled noodles were as shown in Table-7.
表
７
（発明の効果）
この発明は、油脂加工澱粉を添加したので，作業性の改
善と食感を著しく向上し、栄養価の向上】
３
した茹麺を得ることができる効果がある。また、水分５
５％〜６５％に茹で上げたので、食用時の食感，風味を
向Ｌし得ると共に，製造能率を著しく向−ヒし得るなど
の諸効果がある。Table 7 (Effects of the Invention) This invention has the effect of making it possible to obtain boiled noodles with improved workability, markedly improved texture, and improved nutritional value, by adding oil-processed starch. Also, moisture 5
Since it is boiled to 5% to 65%, it has various effects such as improving the texture and flavor when eaten and significantly improving production efficiency.
Claims (1)
これを茹麺水分が５５％〜６５％に茹で上げることを特
徴とした茹麺製造法 ２ 小麦粉と油脂加工澱粉を１００とした場合に、油脂
加工澱粉を５％〜４０％とした請求項１記載の茹麺製造
法 ３ 油脂加工澱粉の原料澱粉が、タピオカ澱粉、馬鈴薯
澱粉、又はワキシコーンスターチ澱粉とした請求項１記
載の茹麺製造法 ４ 油脂加工澱粉は、原料澱粉に油脂０．００１％〜０
．１％（重量）を添加した請求項１記載の茹麺製造法[Claims] 1. After obtaining dough by blending oil-processed starch with noodle-making raw materials,
A boiled noodle manufacturing method characterized in that the noodles are boiled to a moisture content of 55% to 65%. Claim 1: When wheat flour and fat-processed starch are 100%, the fat-processed starch is 5% to 40%. Boiled noodle manufacturing method 3 according to Claim 1 The boiled noodle manufacturing method 4 according to claim 1, wherein the raw material starch of the oil-processed starch is tapioca starch, potato starch, or waxy corn starch. %～0
．． The method for producing boiled noodles according to claim 1, wherein 1% (by weight) is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1309716A JPH03168055A (en) | 1989-11-29 | 1989-11-29 | Production of boiled noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1309716A JPH03168055A (en) | 1989-11-29 | 1989-11-29 | Production of boiled noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03168055A true JPH03168055A (en) | 1991-07-19 |
Family
ID=17996436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1309716A Pending JPH03168055A (en) | 1989-11-29 | 1989-11-29 | Production of boiled noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03168055A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03210163A (en) * | 1990-01-12 | 1991-09-13 | Nisshin Flour Milling Co Ltd | Preparation of boiled wheat noodle |
| JPH11225694A (en) * | 1998-02-18 | 1999-08-24 | Nisshin Flour Milling Co Ltd | Boiled noodle for microwave cooking |
| JP2000093105A (en) * | 1998-09-28 | 2000-04-04 | Honen Corp | Starch coated with oil and fat, noodles improved in loosening using the same and their production |
-
1989
- 1989-11-29 JP JP1309716A patent/JPH03168055A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03210163A (en) * | 1990-01-12 | 1991-09-13 | Nisshin Flour Milling Co Ltd | Preparation of boiled wheat noodle |
| JPH11225694A (en) * | 1998-02-18 | 1999-08-24 | Nisshin Flour Milling Co Ltd | Boiled noodle for microwave cooking |
| JP2000093105A (en) * | 1998-09-28 | 2000-04-04 | Honen Corp | Starch coated with oil and fat, noodles improved in loosening using the same and their production |
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