JPH0560889B2 - - Google Patents
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- Publication number
- JPH0560889B2 JPH0560889B2 JP1240089A JP24008989A JPH0560889B2 JP H0560889 B2 JPH0560889 B2 JP H0560889B2 JP 1240089 A JP1240089 A JP 1240089A JP 24008989 A JP24008989 A JP 24008989A JP H0560889 B2 JPH0560889 B2 JP H0560889B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- salt
- weight
- parts
- calorie
- 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.)
- Expired - Fee Related
Links
- 235000012149 noodles Nutrition 0.000 claims description 71
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 241001474374 Blennius Species 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 229910001424 calcium ion Inorganic materials 0.000 claims description 4
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 4
- 235000011007 phosphoric acid Nutrition 0.000 claims description 2
- 150000003016 phosphoric acids Chemical class 0.000 claims description 2
- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 2
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 159000000000 sodium salts Chemical class 0.000 claims description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims 2
- 239000008151 electrolyte solution Substances 0.000 claims 1
- 159000000001 potassium salts Chemical class 0.000 claims 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims 1
- 235000017557 sodium bicarbonate Nutrition 0.000 claims 1
- 150000003839 salts Chemical class 0.000 description 21
- 241000199919 Phaeophyceae Species 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 238000000034 method Methods 0.000 description 11
- 241000512259 Ascophyllum nodosum Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 238000004898 kneading Methods 0.000 description 6
- 108010068370 Glutens Proteins 0.000 description 5
- 235000021312 gluten Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 108010061711 Gliadin Proteins 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- 150000004781 alginic acids Chemical class 0.000 description 2
- 239000000648 calcium alginate Substances 0.000 description 2
- 235000010410 calcium alginate Nutrition 0.000 description 2
- 229960002681 calcium alginate Drugs 0.000 description 2
- 239000001110 calcium chloride Substances 0.000 description 2
- 229910001628 calcium chloride Inorganic materials 0.000 description 2
- 235000011148 calcium chloride Nutrition 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000005185 salting out Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 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
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- -1 alkali metal salts Chemical class 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000001164 bioregulatory effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Description
【発明の詳細な説明】
(産業上の利用分野)
本発明は、麺類を製造するに際し、製麺適正に
合致した方法で多量の褐藻類海藻を混入し、低カ
ロリー、かつ、非消化性多糖類を含有する麺を得
ることによつて、食品の三次機能(生体調節機
能)を有する、いわゆる機能性麺を経済的に量産
する方法に関するものである。Detailed Description of the Invention (Industrial Application Field) The present invention involves the production of noodles by mixing a large amount of brown algae or seaweed in a method suitable for noodle production, thereby producing low-calorie, non-digestible and polyalgae. The present invention relates to a method for economically mass producing so-called functional noodles, which have a tertiary food function (bioregulatory function), by obtaining noodles containing sugars.
(従来の技術)
従来、昆布のような褐藻類海藻を麺に混入する
に際しては、主として乾燥海藻を粉状物として、
単独もしくは魚肉などの海産物と共に加水混捏し
て製麺されてきた。しかし、これらの方法では、
昆布が吸水するに当たり、高分子のとる特性とし
て、無限大に膨潤しようとする性質、すなわち、
溶解しようとする力が働くため、加水量が限定さ
れる製麺において、単に混入したに止まり、口当
たりが滑らかで喉ごしよく、適度の粘弾性を有
し、外観、光沢、色調のよい、特有の食味を有す
る麺を得ることは困難であつた。また、海藻を多
量加えられない結果、必然的に低カロリーの麺を
得ることができなかつた。(Prior art) Conventionally, when brown algae such as kelp is mixed into noodles, dried seaweed is mainly mixed into powder,
Noodles have been made either alone or by adding water and kneading them together with seafood such as fish. However, these methods
When kelp absorbs water, one of the characteristics of the polymer is that it tends to swell to an infinite extent.
Because of the force that tends to dissolve it, when making noodles where the amount of water added is limited, it is no more than simply mixed in, and it has a smooth and smooth texture, moderate viscoelasticity, and good appearance, gloss, and color. It has been difficult to obtain noodles with a unique taste. Furthermore, as a result of not being able to add a large amount of seaweed, it was inevitably impossible to obtain low-calorie noodles.
また、麺の品質改良に関し、増粘剤として用い
られる褐藻類海藻より製造されるアルギン酸ソー
ダが用いられることがあるが、これを得る方法と
して化学薬品が多く用いられる結果、食品添加物
として扱われ、合成コ料として表示義務が必要で
あり、さらに、その使用される量も1%内外と少
なく、わずかに麺質の改変の目的にのみ用いられ
るにすぎない。 In addition, to improve the quality of noodles, sodium alginate, which is produced from brown algae and is used as a thickener, is sometimes used, but as a result of the many chemicals used to obtain it, it is treated as a food additive. As a synthetic ingredient, it is required to be labeled, and furthermore, the amount used is small, around 1%, and is only used for the purpose of slightly modifying the quality of the noodles.
(発明が解決しようとする課題)
本発明は、多量の褐藻類海藻を含有する低カロ
リー麺で、しかも、適度の粘弾性を有し、風味、
外観、光沢、色調のよい麺を得る方法を提供しよ
うとするものである。(Problems to be Solved by the Invention) The present invention provides low-calorie noodles containing a large amount of brown algae and seaweed, which also has appropriate viscoelasticity, flavor, and
The purpose is to provide a method for obtaining noodles with good appearance, gloss, and color tone.
(課題を解決するための手段)
本発明は、前記課題を解決するための鋭意研究
を進めた結果、本発明を完成するに至つた。すな
わち、本発明は、食塩濃度がボーメ2〜13度の液
に浸漬した後、水切りした褐藻類海藻100重量部
に、炭酸ナトリウム、炭酸カリウム、炭酸水素ナ
トリウム、およびリン酸類のカリウム塩ないしは
ナトリウム塩の1種もしくは2種以上を0.4〜6
重量部加え、煮熟して得られる海藻ペーストを小
麦粉100重量部に2〜40重量部混入して製麺し、
必要に応じて茹で麺あるいは蒸し麺とすることを
特徴とする低カロリー麺の製造法である。(Means for Solving the Problems) The present invention has been completed as a result of intensive research aimed at solving the above problems. That is, in the present invention, sodium carbonate, potassium carbonate, sodium bicarbonate, and potassium or sodium salts of phosphoric acids are added to 100 parts by weight of brown algae that has been immersed in a solution with a salt concentration of 2 to 13 degrees Baume and then drained. 0.4 to 6 of one or more of the following
Add 2 to 40 parts by weight of seaweed paste obtained by boiling and ripening to 100 parts by weight of wheat flour to make noodles.
This method of producing low-calorie noodles is characterized in that the noodles are boiled or steamed as necessary.
麺を作るということは、基本的には小麦粉と塩
水を混捏して麺生地を作り、これを平面状に延ば
すか、または圧出した後、線条に形づくることで
あり、機械使用の有無、麺断面の形状、大きさ、
使用原料などによつて多くの種類の麺があるが、
共通するものとして、加水混捏することにより、
小麦粉の特質であるグルテン中のグリアジンの網
目状構造を生じ、その中にデンプンおよびグルテ
ニンが埋没して存在する状態にすることであり、
原料の種類、性質、量および製麺方法によつて微
妙に食味に関係するものである。 Making noodles basically involves kneading flour and salt water to make noodle dough, then rolling it out into a flat shape or pressing it, and then shaping it into stripes. The shape and size of the cross section of the noodles,
There are many types of noodles depending on the raw materials used, etc.
As a common thing, by adding water and kneading,
It creates a network structure of gliadin in gluten, which is a characteristic of wheat flour, and creates a state in which starch and glutenin are embedded.
The taste is subtly related to the type, nature, and amount of raw materials and the noodle-making method.
特に食塩量の製麺に及ぼす影響は大きい。食味
に関して、一般食品においても食塩濃度が0.8〜
1.0%の溶液のとき、相乗効果により他の呈味成
分を著しく引立てるものであり、旨い汁といわれ
るものの食塩濃度も0.9%前後のものである。通
常食卓に供される茹で麺として、対粉3.2倍量の
ものを得るが、このものの残存する塩分を1.0%
のものとするには、小麦粉100重量部に対して食
塩量3.5部となり、これを基準に2ないし6重量
部の食塩が通常加えられる。例えば、小麦粉100
重量部に対しボーメ9度の食塩水33重量部を使用
する。 In particular, the amount of salt has a great influence on noodle production. Regarding taste, even common foods have a salt concentration of 0.8~
When it is a 1.0% solution, the synergistic effect significantly enhances other flavor components, and the salt concentration in what is called delicious soup is around 0.9%. The amount of boiled noodles that are usually served at the table is 3.2 times the amount of flour, but the remaining salt content is reduced to 1.0%.
In order to make the flour, the amount of salt is 3.5 parts per 100 parts by weight of wheat flour, and based on this, 2 to 6 parts by weight of salt is usually added. For example, flour 100
Use 33 parts by weight of Baume 9 degree saline solution per part by weight.
また、麺の微生物や酵素作用による軟化を防止
し、麺帯中のグルテンを引き諦め、しかも、適度
の湿気を保有して麺線の折損を防ぐ。すなわち、
食塩は小麦デンプンに対し、デキストリンとマル
トースに変移する作用があるばかりでなく、小麦
グルテンは食塩により、溶解度の上昇(塩溶)お
よび低下(塩析)の両作用を持ち、溶解度に及ぼ
す中性塩の影響は極めて複雑であり、濃度溶液
(3〜5N)中では、グルテンの溶解度は食塩の増
加と共に減少する。この場合、グリアジンの膨潤
を減じ、強い収斂作用を持ち、グルテンに安定性
を与えるものであるが、希薄溶液にあつては、溶
解度の増大となり、粘度が低くなつて、生地がダ
レてくる。また、食塩中に微量に存在する潮解性
塩の影響および食塩の蒸気圧降下作用で、適度の
保湿効果があり、麺線の折損を防ぎ、また、乾麺
製造の際の技術要因にも考えられている。さら
に、茹で上がりが食塩無添加のものに比べて早く
なるなどの効果もある。このように製麺に際し、
食塩は重要な意義を持つものである。 It also prevents noodles from softening due to microorganisms and enzyme action, pulls out gluten in the noodle strips, and retains an appropriate amount of moisture to prevent noodle strings from breaking. That is,
Salt not only has the effect of converting wheat starch into dextrin and maltose, but also has the effect of increasing (salting out) and decreasing (salting out) the solubility of wheat gluten, and has a neutral effect on solubility. The influence of salt is quite complex; in concentrated solutions (3-5N), the solubility of gluten decreases with increasing salt. In this case, it reduces the swelling of gliadin, has a strong astringent effect, and provides stability to gluten, but in a dilute solution, the solubility increases, the viscosity decreases, and the dough becomes sloppy. In addition, due to the influence of the small amount of deliquescent salt present in salt and the vapor pressure lowering effect of salt, it has a moderate moisturizing effect, prevents noodle strings from breaking, and is also considered to be a technical factor when manufacturing dried noodles. ing. It also has the effect of being boiled faster than those without added salt. In this way, when making noodles,
Salt has important significance.
一方、褐藻類海藻のような高分子組成物は、高
分子のもつ特性として、水に浸漬すれば水を吸
収、膨潤を起こし、それが長時間に及ぶときに
は、無限大に膨潤、すなわち、溶解に至る。この
ようになつた褐藻類海藻を麺生地に混入するとき
には、前述の食塩の麺に及ぼす影響からいえば好
ましいものではない。 On the other hand, polymer compositions such as brown algae and seaweed absorb water and swell when immersed in water. leading to. When such brown algae and seaweed are mixed into the noodle dough, it is not preferable in view of the aforementioned effect of salt on the noodles.
本発明者は、このような見地より、製麺に適切
な食塩によつて褐藻類海藻の膨潤度を規制し、こ
れをペースト化することにより、品質優良な低カ
ロリー麺を容易に得る方法を見出したのである。
すなわち、乾燥した褐藻類海藻100gを水に浸漬
した場合、1昼夜放置することにより、640gに
膨潤し、さらに膨潤しようとする結果、浸漬液は
粘化し、有効成分の損失はさけられないのである
が、溶液中の食塩濃度を規制することによつて、
ある領域内では、それ以上の重量増加はなく、平
衡状態に達するのである。 From this perspective, the present inventor has developed a method for easily obtaining low-calorie noodles of excellent quality by regulating the degree of swelling of brown algae and seaweed by using salt appropriate for noodle making, and by turning this into a paste. I found it.
In other words, if 100g of dried brown algae is soaked in water, it will swell to 640g if it is left for a day and night.As a result of further swelling, the soaking liquid becomes viscous, and the loss of active ingredients is unavoidable. However, by regulating the salt concentration in the solution,
Within a certain region, there is no further weight increase and an equilibrium state is reached.
本発明で使用する小麦粉は、麺用粉ならば何れ
でもよく、通常のうどん、そば、中華そば何れに
も適用することができる。本発明で採用する製麺
法は、麺帯線切方式、圧出方式何れでもよく、容
易に製麺できるが、特に混捏に際し、ゲージ圧を
60cmHg以下の真空度で脱気しつつスクリユーで
押し出し、一定の厚さの麺帯にする方法が可能な
真空麺帯機を用いると、さらに茹上げ麺の透明度
を増し、熱湯に接触させると瞬時に透明になり、
通常の製麺法において、竹に懸けた線麺を湿度を
調節して長時間放置し、充分熟成させたときと同
じような状態になり、麺にコシがあり、しかも、
通常の茹で上げ時間として15分内外を要するもの
が、3分内外の時間で充分喫食可能な品質のもの
になる。 The wheat flour used in the present invention may be any type of flour for noodles, and can be used for making regular udon noodles, soba noodles, and Chinese noodles. The noodle making method adopted in the present invention may be either the noodle band line cutting method or the extrusion method, and the noodles can be easily made, but especially when kneading, gauge pressure is
If you use a vacuum noodle machine that can extrude the noodles with a screw while degassing them under a vacuum level of 60cmHg or less, the transparency of the boiled noodles will further increase, and when they come into contact with boiling water, they will turn out instantly. becomes transparent,
In the normal noodle-making method, the noodles are hung on bamboo and left for a long time with controlled humidity.
Food that normally takes around 15 minutes to boil can be made into edible quality food in just 3 minutes or so.
また、茹で麺において昆布の持つ特性を充分に
生かす方策として、茹で液中にCaCl2やCaSO4の
ような2価のアルカリ金属塩を添加することによ
り、さらに麺質の良化を図ることができる。茹で
液にCaCl2やCaSO4を添加する方法は、そのまま
添加、溶解してもよいが、生麺の表面に打粉とし
て、デンプン100gに対し、例えば、CaCl2もし
くはCaSO4の微粉末15gを混合したものを散布し
て表面に付着させてもよく、茹で麺に対して、そ
のカルシウムイオン濃度が20〜40meq/になる
ように調整すればよい。このカルシウムイオン濃
度のものを得るには、CaCl2として0.44〜0.88%
ということになる。また、蒸し麺の場合、蒸し上
げ後、前記カルシウムイオン溶液中に浸漬、接触
させて取り出し、麺ほぐしをすればよい。 In addition, as a measure to fully utilize the properties of kelp in boiled noodles, it is possible to further improve the quality of the noodles by adding divalent alkali metal salts such as CaCl 2 and CaSO 4 to the boiling liquid. can. The method of adding CaCl 2 or CaSO 4 to the boiling liquid can be done by adding or dissolving it as is, but it is also possible to mix 15 g of fine powder of CaCl 2 or CaSO 4 per 100 g of starch as a powder on the surface of the raw noodles. It may be sprayed on the surface of the boiled noodles, and the calcium ion concentration may be adjusted to 20 to 40 meq/. To get something with this calcium ion concentration, 0.44-0.88% as CaCl2
It turns out that. In the case of steamed noodles, after steaming, the noodles may be immersed in and brought into contact with the calcium ion solution, taken out, and loosened.
このように処理した麺の断面はやや丸みを呈す
るが、麺質はよくしまり、これをレオメーター
(サン科学社製)で測定した結果、剪断に要する
力は、対照が86.5g、CaCl2添加水で茹でた場合
が93.4gとなり、その効果を確認することができ
る。これは、褐藻類海藻に存在するアルギン酸が
熱不可逆性のアルギン酸カルシウムのゲルを形成
し、ゲル強度を高めると共に、また、一般にアル
カリ度の高い水で茹でると麺の煮崩れが起こりや
すくなるが、アルギン酸カルシウムの作用でアル
カリ分の溶出を阻害するものと説明できる。 The cross section of the noodles treated in this way is slightly rounded, but the quality of the noodles is well-compacted, and when measured with a rheometer (manufactured by Sun Scientific), the shearing force required was 86.5 g for the control, and 86.5 g for the control with CaCl 2 added. When boiled in water, it weighs 93.4g, so you can see its effectiveness. This is because the alginic acid present in brown algae forms a heat-irreversible gel of calcium alginate, which increases the gel strength. It can be explained that the action of calcium alginate inhibits the elution of alkaline components.
(実施例) 次に、本発明の実施例を挙げて説明する。(Example) Next, examples of the present invention will be described.
実施例 1
乾燥昆布350gをボーメ9度の食塩水に浸漬し
て、食塩含有膨潤昆布1.4Kgを得た。このものに
かんすい(オリエンタル社製)14Kgを密混し、3
時間放置した後、煮熟してペースト状昆布1.4Kg
を得る。麺用強力粉3.6Kgにペースト状昆布1.4Kg
を加え、ミキサーで15分間混捏した後、ロール式
製麺機で常法により麺帯を作り、これを #
11切刃
ロールで線条とし、これに小麦デンプン100gに
硫酸カルシウム50gを加え混合したもの45gを散
布して、生麺を製造した。Example 1 350 g of dried kelp was immersed in a 9 degree Baume saline solution to obtain 1.4 kg of swollen kelp containing salt. Mix 14 kg of Kansui (manufactured by Oriental) with this mixture,
After leaving it for a while, boil it and make a paste of 1.4kg of kelp.
get. 3.6 kg of strong noodle flour and 1.4 kg of pasty kelp
After mixing and kneading with a mixer for 15 minutes, noodle strips were made using a roll-type noodle machine using a conventional method, and this was made into stripes using a #11 cutter roll. 50 g of calcium sulfate was added to 100 g of wheat starch and mixed. Fresh noodles were made by spraying 45g of the liquid.
実施例 2
実施例1と同様にして得たペースト状昆布1.4
Kgに、小麦粉5.6Kgおよびボーメ9度の食塩水0.5
Kgを加え、真空麺帯機(武蔵商会製)で70cmHg
の減圧下、混練、圧出ししつつ麺帯を形成させ、
これも常法にしたがい、水1中塩化カルシウム
を5gの比率で加えて茹で液中で4分間煮沸した
後、冷水で洗浄し、水切りして透明な麺32Kgを得
た。Example 2 Paste-like kelp 1.4 obtained in the same manner as Example 1
Kg, flour 5.6Kg and Baume 9 degree salt water 0.5
70cmHg using a vacuum noodle belt machine (made by Musashi Shokai).
Form noodle strips while kneading and pressing under reduced pressure.
This was also carried out in a conventional manner by adding 5 g of calcium chloride in 1 part of water, boiling for 4 minutes in the boiling liquid, washing with cold water, and draining to obtain 32 kg of transparent noodles.
(発明の効果)
本発明によれば、通常の麺に比較して10〜15%
低カロリー(計算値)の低カロリー麺を得ること
ができるのであるが、それのみでなく、海藻の旨
味により在来麺にない味覚とのどごしのよさを持
ち、適度の粘弾性を有するものが得られる。ま
た、一見、韓国レイメンやスパゲテイ風の透明感
を有し、新しいタイプの麺の製造が可能となつ
た。(Effect of the invention) According to the present invention, 10 to 15% compared to normal noodles
Not only can you obtain low-calorie noodles (calculated value), but you can also obtain noodles that have a good taste and smoothness that traditional noodles do not have due to the flavor of seaweed, and have appropriate viscoelasticity. It will be done. In addition, at first glance, it has a transparent texture similar to Korean ramen or spaghetti, making it possible to produce a new type of noodles.
本発明において使用する海藻は昆布が主である
が、アラメ、カジメ、ワカメなど海藻の体成分が
アルギン酸である褐藻類海藻であれば、いずれも
使用することができ、これらは、近年、健康指向
型食品として多糖類、ダイエタリーフアイバー、
ミネラルなど有用な成分を多く含むことが再確認
され、保健上好ましい食品といえる。 The seaweed used in the present invention is mainly kelp, but any brown algae whose body component is alginic acid, such as arame, kajime, and wakame, can be used. Type foods include polysaccharides, dietary leaf ivar,
It has been reconfirmed that it contains many useful ingredients such as minerals, and can be said to be a desirable food from a health perspective.
Claims (1)
後、水切りした褐藻類海藻100重量部に、炭酸ナ
トリウム、炭酸カリウム、炭酸水素ナトリウム、
およびリン酸類のカリウム塩ないしはナトリウム
塩の1種もしくは2種以上を0.4〜6重量部加え、
煮熟して得られる海藻ペーストを小麦粉100重量
部に2〜40重量部混入して製麺し、必要に応じて
茹で麺あるいは蒸し麺とすることを特徴とする低
カロリー麺の製造法。 2 製麺に際し、ゲージ圧60cmHg以下の減圧で
脱気しつつスクリユーで混捏圧出し、麺帯を形成
する請求項1記載の低カロリー麺の製造法。 3 茹麺とするに当たり、カルシウムイオンとし
て20〜40meq/の電解質溶液を茹で液として用
いる請求項1記載の低カロリー麺の製造法。[Scope of Claims] 1. Sodium carbonate, potassium carbonate, sodium hydrogen carbonate,
and 0.4 to 6 parts by weight of one or more potassium salts or sodium salts of phosphoric acids,
This method for producing low-calorie noodles is characterized in that 2 to 40 parts by weight of seaweed paste obtained by boiling is mixed with 100 parts by weight of wheat flour to make noodles, and the noodles are boiled or steamed as required. 2. The method for producing low-calorie noodles according to claim 1, wherein the noodles are kneaded and pressed using a screw while being degassed under a reduced pressure of 60 cmHg or less to form noodle sheets. 3. The method for producing low-calorie noodles according to claim 1, wherein an electrolyte solution containing 20 to 40 meq/calcium ions is used as the boiling liquid for boiling the noodles.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1240089A JPH03103150A (en) | 1989-09-18 | 1989-09-18 | Preparation of noodle having low calorific value |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1240089A JPH03103150A (en) | 1989-09-18 | 1989-09-18 | Preparation of noodle having low calorific value |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH03103150A JPH03103150A (en) | 1991-04-30 |
JPH0560889B2 true JPH0560889B2 (en) | 1993-09-03 |
Family
ID=17054325
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1240089A Granted JPH03103150A (en) | 1989-09-18 | 1989-09-18 | Preparation of noodle having low calorific value |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH03103150A (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100367016B1 (en) * | 2000-07-13 | 2003-01-09 | 최종홍 | Seaweed fusiforme manufacturing method for steaming and seasoning that containing green state for long period |
JP6833327B2 (en) * | 2015-03-23 | 2021-02-24 | 有限会社▲高▼木商店 | Sodium alginate gelled food and its manufacturing method |
-
1989
- 1989-09-18 JP JP1240089A patent/JPH03103150A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPH03103150A (en) | 1991-04-30 |
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