JPH04330256A - Production of uncooked chinese noodle and boiled chinese noodle - Google Patents
Production of uncooked chinese noodle and boiled chinese noodleInfo
- Publication number
- JPH04330256A JPH04330256A JP2309470A JP30947090A JPH04330256A JP H04330256 A JPH04330256 A JP H04330256A JP 2309470 A JP2309470 A JP 2309470A JP 30947090 A JP30947090 A JP 30947090A JP H04330256 A JPH04330256 A JP H04330256A
- Authority
- JP
- Japan
- Prior art keywords
- weight
- noodles
- wheat flour
- durum wheat
- boiled
- 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.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims description 13
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 17
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 239000001879 Curdlan Substances 0.000 claims abstract 2
- 229920002558 Curdlan Polymers 0.000 claims abstract 2
- 229920002907 Guar gum Polymers 0.000 claims abstract 2
- 229920000161 Locust bean gum Polymers 0.000 claims abstract 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract 2
- 235000010418 carrageenan Nutrition 0.000 claims abstract 2
- 239000000679 carrageenan Substances 0.000 claims abstract 2
- 229920001525 carrageenan Polymers 0.000 claims abstract 2
- 229940113118 carrageenan Drugs 0.000 claims abstract 2
- 235000019316 curdlan Nutrition 0.000 claims abstract 2
- 229940078035 curdlan Drugs 0.000 claims abstract 2
- 239000000665 guar gum Substances 0.000 claims abstract 2
- 235000010417 guar gum Nutrition 0.000 claims abstract 2
- 229960002154 guar gum Drugs 0.000 claims abstract 2
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 7
- 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 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 235000014103 egg white Nutrition 0.000 claims description 4
- 210000000969 egg white Anatomy 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 8
- 240000003183 Manihot esculenta Species 0.000 abstract description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 abstract description 2
- 230000000887 hydrating effect Effects 0.000 abstract 1
- 235000010420 locust bean gum Nutrition 0.000 abstract 1
- 239000000711 locust bean gum Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 6
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 238000009472 formulation Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- -1 vacuum conditions Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、生中華麺及びそれを茹でることによって製造
される茹で中華麺の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing raw Chinese noodles and boiled Chinese noodles produced by boiling them.
（従来の技術及びその解決すべき課題）茹で中華麺は、
茹でた後短時間のうちに伸びた状態となり、食感が悪く
なりやすいという問題点を有していた。(Conventional technology and its problems to be solved) Boiled Chinese noodles are
It has a problem that it becomes elongated within a short period of time after being boiled, and the texture tends to deteriorate.
即ち、小麦粉を主原料として製造される＃２０角切刃、
厚み１．５ｍｍの生中華麺は、３分間茹でるのが通常の
方法であるが、このようにして得られる茹で麺は、伸び
た状態になり、市場に流通している間に食感が悪くなり
、品質が低下してしまうという問題点を有していた。That is, #20 square cutting blade manufactured using wheat flour as the main raw material,
The normal method for raw Chinese noodles with a thickness of 1.5 mm is to boil them for 3 minutes, but the boiled noodles obtained in this way become stretched and have a bad texture while being distributed on the market. However, there was a problem in that the quality deteriorated.
このような問題点を解決するために、例えば、強力粉を
使用したり、茹で時間を６０秒間以下にして固茹でにし
たり、麺線を熟成させる等の方法が試みられている。In order to solve these problems, methods such as using strong flour, hard boiling for less than 60 seconds, and ripening the noodle strings have been tried.
しかし、これらのいずれの方法によっても、満足できる
改善効果が得られず、茹でた後に麺が伸びることがなく
、食感が低下することのないような茹で中華麺の製造方
法が求められている。However, none of these methods yields a satisfactory improvement effect, and there is a need for a method for producing boiled Chinese noodles that does not cause the noodles to stretch or deteriorate in texture after being boiled. .
（課題を解決するための手段）
本願発明者らは、茹でた後に伸びないような生中華麺及
び茹で中華麺の製造方法を開発すべく研究した結果、粉
体原料中に、デユーラム小麦粉またはデユーラム小麦粉
セモリナを５〜３５重量％及び澱粉を３〜２０重量％配
合することによって、上記目的を達成することができる
ことを見出し、本願発明を完成させた。(Means for Solving the Problems) As a result of research to develop a method for producing raw Chinese noodles and boiled Chinese noodles that do not stretch after being boiled, the inventors of the present application found that the powder raw materials include Durum flour or Durum flour. It was discovered that the above object could be achieved by blending 5 to 35% by weight of wheat flour semolina and 3 to 20% by weight of starch, and the present invention was completed.
即ち、本発明は、粉体原料中に、デユーラム小麦粉また
はデユーラム小麦粉セモリナを５〜３５重量％及び澱粉
３〜２０重量％配合し、その他の原料と共に加水、混練
、成形することを特徴とする生中華麺の製造方法からな
る。That is, the present invention provides a raw material characterized in that 5 to 35% by weight of durum wheat flour or durum wheat flour semolina and 3 to 20% by weight of starch are blended into a powder raw material, and the mixture is hydrated, kneaded, and molded together with other raw materials. Consists of the manufacturing method of Chinese noodles.
本発明は、また上記製造方法によって得られる生中華麺
を、茹で上げ後の水分含量が５５〜６５重量％となるよ
うに茹で上げることを特徴とする茹で中華麺の製造方法
からなる。The present invention also comprises a method for producing boiled Chinese noodles, which comprises boiling the raw Chinese noodles obtained by the above production method so that the water content after boiling is 55 to 65% by weight.
本発明において使用されるデユーラム小麦粉とは、アメ
リカ合衆国モンタナ州、サウスダコタ州を主要原産地と
するデユーラム小麦から製造される小麦粉であり、粒度
は、１５０μｍ以下である。The durum flour used in the present invention is a wheat flour produced from durum wheat whose main origin is Montana and South Dakota in the United States, and has a particle size of 150 μm or less.
上記デユーラム小麦は、マカロニ、スパゲッテイ用の小
麦であるが、マカロニ、スパゲッテイ用には、小麦粉よ
りも粒度の大きいセモリナとして用いられる。The durum wheat is used for making macaroni and spaghetti, and for making macaroni and spaghetti, it is used as semolina, which has a particle size larger than that of wheat flour.
本発明において用いられるデユーラム小麦セモリナとは
、上記デユーラム小麦のセモリナである。The durum wheat semolina used in the present invention is the durum wheat semolina described above.
セモリナの粒度は、３００〜１４００μｍである。The particle size of semolina is 300-1400 μm.
デユーラム小麦粉またはデユーラム小麦セモリナは、粉
体原料中に、５〜３５重量％配合され、１０〜３０重量
％配合されることが好ましい。上記範囲の配合量よりも
多いと、麺が固くなりすぎ、かつざらつきを有するよう
になり、少ないと伸びが早くなる。The durum wheat flour or durum wheat semolina is blended in the powder raw material in an amount of 5 to 35% by weight, preferably 10 to 30% by weight. If the amount is more than the above range, the noodles will become too hard and have a rough texture, and if it is less than the above range, the noodles will spread too quickly.
本発明において用いられる澱粉は、いずれの種類の澱粉
であってもよいが、タピオカ澱粉、馬鈴薯澱粉が、好ま
しい。The starch used in the present invention may be any type of starch, but tapioca starch and potato starch are preferred.
澱粉は、粉体原料中に、３〜２０重量％配合され、５〜
１０重量％配合されることが好ましい。Starch is blended in the powder raw material in an amount of 3 to 20% by weight, and 5 to 20% by weight.
It is preferable to add 10% by weight.
デユーラム小麦またはデユーラム小麦セモリナを配合す
ることによって、麺は若干面くなり、やや滑らかさが欠
けるようになるが、澱粉を配合することによって、その
ような問題が解決され、麺に「ツルみ」及び好ましい粘
弾性が生じる。従って、上記範囲の配合量よりも少ない
と、これらの効果が得られず、麺に滑らかさがなくなり
、麺が固い食感となる。また上記範囲の配合量よりも多
いと、麺が柔らかくなってしまう。By adding durum wheat or durum wheat semolina, the noodles become a little rough and lack smoothness, but by adding starch, this problem is solved and the noodles have a smooth texture. and favorable viscoelasticity results. Therefore, if the amount is less than the above range, these effects will not be obtained, the noodles will lack smoothness, and the noodles will have a hard texture. Moreover, if the amount is more than the above range, the noodles will become soft.
本発明において、粉体原料中に、ガム類を０．１〜２重
量％配合することが好ましい。ガム類の配合量が、上記
範囲よりも多いと、麺が固くなる。In the present invention, it is preferable to mix 0.1 to 2% by weight of gums into the powder raw material. If the amount of gum added is more than the above range, the noodles will become hard.
ガム類を配合することにより、生中華麺及び茹で中華麺
の煮崩れをさらに防止することができ、これらの麺に適
度の粘弾性を付与することができるが、上記配合量より
も少ないと、これらの効果を得ることができない。By adding gums, it is possible to further prevent raw Chinese noodles and boiled Chinese noodles from collapsing when cooked, and it is possible to impart appropriate viscoelasticity to these noodles, but if the amount is less than the above amount, These effects cannot be obtained.
また、本発明において、粉体原料中に、さらに卵白粉を
０．３〜１重量％配合することが好ましい。Further, in the present invention, it is preferable to further mix 0.3 to 1% by weight of egg white powder into the powder raw material.
卵白粉の配合量は、上記範囲よりも多いと、粘弾性が高
くなりすぎ、麺が固い食感となる。卵白粉を配合するこ
とによって、麺の煮崩れがさらに防止でき、麺に歯切れ
良さと固さを付与することができるが、上記範囲の配合
量よりも少ないと、これらの効果が得られない。If the amount of egg white powder is more than the above range, the viscoelasticity will be too high and the noodles will have a hard texture. By blending egg white powder, it is possible to further prevent the noodles from collapsing when boiled, and it is possible to impart crispness and hardness to the noodles, but if the blending amount is less than the above range, these effects cannot be obtained.
本発明において使用される「その他の原料」とは、生中
華麺または茹で中華麺の通常の製造において使用される
いずれの原料であってもよい。The "other raw materials" used in the present invention may be any raw materials used in the normal production of raw Chinese noodles or boiled Chinese noodles.
加水、混練、成形は、生中華麺または茹で中華麺の製造
における通常の方法によって行うことができる。Addition of water, kneading, and shaping can be carried out by conventional methods for producing raw Chinese noodles or boiled Chinese noodles.
ただし、本発明の製造法において、原料の混練は、−２
００〜６００ｍｍＨｇ、好ましくは、−４００〜６００
ｍｍＨｇの減圧条件下で行うことが望ましい。このよう
な減圧条件下で混練することによって、麺の茹で伸びが
防止でき、麺に適度の固さを付与することができるが、
上記範囲よりも減圧の程度が小さいと、これらの効果は
得られない。However, in the production method of the present invention, the kneading of the raw materials is -2
00 to 600 mmHg, preferably -400 to 600
It is desirable to carry out under reduced pressure conditions of mmHg. By kneading under such reduced pressure conditions, it is possible to prevent the noodles from stretching when boiled, and it is possible to impart appropriate hardness to the noodles.
If the degree of pressure reduction is smaller than the above range, these effects cannot be obtained.
本発明において、茹で中華麺は、茹で上げ後の水分含量
が５５〜６５重量％となるように生中華麺を茹でること
によって製造される。茹で上げ後の水分が上記範囲より
も高いと、麺が柔らかくなり、保存中に麺が伸びる傾向
がある。In the present invention, boiled Chinese noodles are produced by boiling raw Chinese noodles so that the water content after boiling is 55 to 65% by weight. If the moisture content after boiling is higher than the above range, the noodles tend to become soft and stretch during storage.
（実施例） 以下、本発明を実施例によりさらに詳しく説明する。(Example) Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例１〜４
下記の配合による原料を、−５０００ｍｍＨｇの減圧条
件下で１５分間混練し、２０番角（厚さ１．６ｍｍ）に
より切り落として生中華麺を得た。Examples 1 to 4 Raw Chinese noodles having the following composition were kneaded for 15 minutes under a reduced pressure of -5000 mmHg, and cut off with a No. 20 square (thickness 1.6 mm) to obtain raw Chinese noodles.
次いで得られた生中華麺を１分３０秒間茹で、その後、
５℃の水で水洗して茹で中華麺を得た。Next, the obtained raw Chinese noodles were boiled for 1 minute and 30 seconds, and then
Boiled Chinese noodles were obtained by washing with water at 5°C.
得られた茹で中華麺の水分は、６２重量％となった。こ
の茹で中華麺を常法によりプラスチックの袋で包装した
。The water content of the obtained boiled Chinese noodles was 62% by weight. The boiled Chinese noodles were packaged in plastic bags in a conventional manner.
得られた茹で中華麺は、鮮やかな黄色に発色し、固さも
充分で、優れた外観を呈していた。The obtained boiled Chinese noodles had a bright yellow color, sufficient hardness, and an excellent appearance.
またこの茹で中華麺は、数日保存した後も、伸びがなく
、沸騰水中で１分間茹で戻しても、食感の保存による劣
化はなかった。In addition, the boiled Chinese noodles did not stretch even after being stored for several days, and the texture did not deteriorate due to storage even after being boiled for 1 minute in boiling water.
配合例（重量部）
試験例
粉体原料中に配合されるデユーラム小麦粉、馬鈴薯澱粉
及びガム類の重量、減圧条件、茹で後の麺の水分含量を
種々変えて、茹で中華麺を製造し、それぞれの茹で中華
麺の食感評価を行った。Formulation example (parts by weight) Test example Boiled Chinese noodles were produced by varying the weight of durum flour, potato starch, and gums blended into the powder raw materials, vacuum conditions, and water content of the noodles after boiling. The texture of boiled Chinese noodles was evaluated.
食感評価は、茹で中華麺を冷蔵庫に１日間保存した後、
沸騰水中で１分間茹で戻し、麺の滑らかさ、固さ、粘弾
性を２０人の専門パネラーが評価し、総合評価も行った
。Texture evaluation was performed after storing boiled Chinese noodles in the refrigerator for one day.
The noodles were boiled back in boiling water for 1 minute, and 20 expert panelists evaluated the smoothness, hardness, and viscoelasticity of the noodles, and also made a comprehensive evaluation.
配合及び結果を下記表１に示す。なお、配合は全て重量
部で示した。The formulation and results are shown in Table 1 below. All formulations are shown in parts by weight.
（発明の効果）
本発明の方法によって得られた生中華麺及びそれを茹で
て得られる茹で中華麺は、適度の滑らかさと固さと粘弾
性を有し、茹で後に伸びることがなく、保存中に品質が
低下することもない。(Effect of the invention) The raw Chinese noodles obtained by the method of the present invention and the boiled Chinese noodles obtained by boiling the same have appropriate smoothness, hardness, and viscoelasticity, do not stretch after boiling, and do not stretch during storage. There is no reduction in quality.
Claims (6)
ユ ーラム小麦粉セモリナを５〜３５重量％及び澱粉３〜２
０重量％配合し、その他の原料と共に加水、混練、成形
することを特徴とする生中華麺の製造法。Claim 1: 5 to 35% by weight of durum wheat flour or durum wheat flour semolina and 3 to 2% of starch in the powder raw material.
A method for producing raw Chinese noodles characterized by adding 0% by weight of the noodles, adding water, kneading, and forming them together with other raw materials.
セ モリナの配合量が、１０〜３０重量％である請求項１に
記載の製造法。2. The method according to claim 1, wherein the amount of durum wheat flour or durum wheat flour semolina is 10 to 30% by weight.
、 カラギーナン及びカードランからなる群から選ばれる１
または２以上を０．０１〜２重量％配合する請求項１ま
たは２に記載の製造法。3. The powder raw material contains 1 selected from the group consisting of guar gum, locust gum, carrageenan, and curdlan.
The manufacturing method according to claim 1 or 2, wherein 0.01 to 2% by weight of two or more of the above are blended.
配合する請求項１〜３のいずれかに記載の製造法。[Claim 4] 0.3 to 1% by weight of egg white powder in the powder raw material.
The manufacturing method according to any one of claims 1 to 3, wherein the above-mentioned ingredients are blended.
条件下で行う請求項１〜４のいずれかに記載の製造法。5. The method according to claim 1, wherein the kneading is carried out under reduced pressure conditions of -200 to -600 mmHg.
華麺を、茹で上げ後の水分含量が５５〜６５重量％とな
るように茹で上げることを特徴とする茹で中華麺の製造
法。6. A method for producing boiled Chinese noodles, which comprises boiling the raw Chinese noodles obtained by the method of claims 1 to 5 so that the water content after boiling is 55 to 65% by weight. .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2309470A JP2968991B2 (en) | 1990-11-15 | 1990-11-15 | Production method of raw Chinese noodles and boiled Chinese noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2309470A JP2968991B2 (en) | 1990-11-15 | 1990-11-15 | Production method of raw Chinese noodles and boiled Chinese noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04330256A true JPH04330256A (en) | 1992-11-18 |
| JP2968991B2 JP2968991B2 (en) | 1999-11-02 |
Family
ID=17993379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2309470A Expired - Fee Related JP2968991B2 (en) | 1990-11-15 | 1990-11-15 | Production method of raw Chinese noodles and boiled Chinese noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2968991B2 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006101728A (en) * | 2004-10-01 | 2006-04-20 | Nippon Flour Mills Co Ltd | Method for producing chinese noodle and coating dough |
| JP2009213354A (en) * | 2008-03-06 | 2009-09-24 | Nisshin Flour Milling Inc | Durum wheat flour for noodle or coating, and wheat flour composition for noodle or coating, containing the same |
| JP2011000083A (en) * | 2009-06-19 | 2011-01-06 | Nichirei Foods:Kk | Method for producing raw chinese noodle, method for producing boiled and frozen chinese noodle, method for producing boiled chinese noodle and chinese noodle |
| JP2011030520A (en) * | 2009-08-04 | 2011-02-17 | Nippon Flour Mills Co Ltd | Coating flour mixture for baking and baked food by using the same |
| JP2018110565A (en) * | 2017-01-13 | 2018-07-19 | 株式会社幸楽苑ホールディングス | Method for producing chinese raw noodles and chinese raw noodles |
-
1990
- 1990-11-15 JP JP2309470A patent/JP2968991B2/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006101728A (en) * | 2004-10-01 | 2006-04-20 | Nippon Flour Mills Co Ltd | Method for producing chinese noodle and coating dough |
| JP2009213354A (en) * | 2008-03-06 | 2009-09-24 | Nisshin Flour Milling Inc | Durum wheat flour for noodle or coating, and wheat flour composition for noodle or coating, containing the same |
| JP2011000083A (en) * | 2009-06-19 | 2011-01-06 | Nichirei Foods:Kk | Method for producing raw chinese noodle, method for producing boiled and frozen chinese noodle, method for producing boiled chinese noodle and chinese noodle |
| JP2011030520A (en) * | 2009-08-04 | 2011-02-17 | Nippon Flour Mills Co Ltd | Coating flour mixture for baking and baked food by using the same |
| JP2018110565A (en) * | 2017-01-13 | 2018-07-19 | 株式会社幸楽苑ホールディングス | Method for producing chinese raw noodles and chinese raw noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2968991B2 (en) | 1999-11-02 |
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