JPS5844344B2 - Additives for Chinese noodles - Google Patents
Additives for Chinese noodlesInfo
- Publication number
- JPS5844344B2 JPS5844344B2 JP55061472A JP6147280A JPS5844344B2 JP S5844344 B2 JPS5844344 B2 JP S5844344B2 JP 55061472 A JP55061472 A JP 55061472A JP 6147280 A JP6147280 A JP 6147280A JP S5844344 B2 JPS5844344 B2 JP S5844344B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- chinese noodles
- additive
- present
- 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
Links
Description
【発明の詳細な説明】
本発明は中華めん用添加剤に関するもので、さらに詳し
くはかんすいあるいはかんすいの主成分である炭酸ソー
ダ又は炭酸カリウムの代替となる中華めん用添加剤を提
供しようとするものである。[Detailed Description of the Invention] The present invention relates to an additive for Chinese noodles, and more specifically, it aims to provide an additive for Chinese noodles that can replace kansui or soda carbonate or potassium carbonate, which are the main components of kansui. .
従来中華めん類の必須原料としてかんすいを唯一のアル
カリ剤として使用してきた。Traditionally, kansui has been used as an essential ingredient for Chinese noodles and as the only alkaline agent.
しかし最近消費者等によりかんすいの使用が忌避される
傾向が見られるようになってきた。However, recently there has been a tendency for consumers to avoid using kansui.
このような情況に鑑み、本発明者らはかんすいの代替品
について種々検索し、ついに本発明を完成したのである
。In view of these circumstances, the present inventors conducted various searches for substitutes for kansui, and finally completed the present invention.
すなわちカルシウムの酸化物又は／及び水酸化物とグリ
セリン、しよ糖、グリシンから選ばれる物質の１種若し
くは２種以上を配合したことを特徴とする中華めん用添
加剤を当該業界に提供し、かんすいを使用することなく
美味で保存性、外観性状が良く、シかも日本人に不足し
がちなカルシウムを補うことができる中華めん類の製造
に便宜を計るものである。That is, we provide the industry with an additive for Chinese noodles characterized by blending calcium oxide and/or hydroxide with one or more substances selected from glycerin, sucrose, and glycine. This method facilitates the production of Chinese noodles that are delicious, have good storage stability, good appearance, and can supplement calcium, which Japanese people tend to lack.
従来カルシウムの水酸化物はコンニャクマンナンのゲル
化に長く使用されてきたもので、衛生的に全く問題のな
いものである。Calcium hydroxide has been used for a long time to gel konjac mannan and has no hygienic problems.
又カルシウムの酸化物は水を加配することにより水酸化
物になるものである。Calcium oxide becomes hydroxide by adding water.
これらカルシウムの酸化物及び水酸化物はＷＨ（し’Ｆ
ＡＯのＡＤＩでも無制限摂取を許容している。These calcium oxides and hydroxides are WH(shi'F
The ADI of AO also allows unlimited intake.
本発明で用いられるカルシウムの酸化物は石灰石、大理
石、貝殻、卵殻など炭酸カルシウムを主成分とする物質
を焼くことによって得られ、この酸化カルシウムと水を
反応させることにより水酸化カルシウムが得られる。The calcium oxide used in the present invention is obtained by burning a substance whose main component is calcium carbonate, such as limestone, marble, shells, and eggshells, and calcium hydroxide is obtained by reacting this calcium oxide with water.
これらの物質にグリセリン、しよ糖、グリシンから選ば
れる１種若しくは２種以上の物質を配合せしめることに
より製品の水分活性低下、保存性の相乗的向上、水若し
くは原料粉に混合するときの溶解性若しくは分散性を付
与できるものである。By blending these substances with one or more substances selected from glycerin, sucrose, and glycine, the water activity of the product is reduced, the preservability is synergistically improved, and the product dissolves when mixed with water or raw material flour. It is capable of imparting properties or dispersibility.
なお本発明に係る中華めん用添加剤は前述した通りかん
すいの代替となるものであるが、かんすいと併用使用す
ることも当然に可能である。Although the additive for Chinese noodles according to the present invention is an alternative to kansui as described above, it is naturally possible to use it in combination with kansui.
以下実施例を示す。Examples are shown below.
実施例 １
石灰石を１１３００℃で焙焼後微粉末としたもの２０重
量部、グリシン７０重量部及び水１０重量部を均一混合
して本発明に係る中華めん用添加剤を得た。Example 1 An additive for Chinese noodles according to the present invention was obtained by uniformly mixing 20 parts by weight of limestone that had been roasted at 11,300° C. and turned into fine powder, 70 parts by weight of glycine, and 10 parts by weight of water.
実施例 ２
石灰石の焙焼粉末２０重量部、グリセリン７５重量部及
び水１０重量部を均一混合し乳濁状の本発明に係る中華
めん用添加剤を得た。Example 2 20 parts by weight of roasted limestone powder, 75 parts by weight of glycerin, and 10 parts by weight of water were uniformly mixed to obtain an emulsion-like additive for Chinese noodles according to the present invention.
実施例 ３
貝殻の焙焼粉末２０重量部、しよ糖４０重量部、グリシ
ン４０重量部を均一混合して本発明に係る中華めん用添
加剤を得た。Example 3 20 parts by weight of roasted shell powder, 40 parts by weight of sucrose, and 40 parts by weight of glycine were uniformly mixed to obtain an additive for Chinese noodles according to the present invention.
実施例 ４
水酸化カルシウム２５重量部、食塩５重量部、カプリル
酸モノグリセライド１０重量部、グリシン６０重量部を
均一混合し、本発明に係る粉態混合用の中華めん用添加
剤を得た。Example 4 25 parts by weight of calcium hydroxide, 5 parts by weight of common salt, 10 parts by weight of caprylic acid monoglyceride, and 60 parts by weight of glycine were uniformly mixed to obtain an additive for Chinese noodles for powder mixing according to the present invention.
実施例 ５
水酸化カルシウム５０重量部、グリセリン１０重量部、
グリシン１０重量部、しよ糖３０重量部及び小麦でんぷ
ん１００重量部を均一混合して本発明に係る粉態混合用
の中華めん用添加剤を得た。Example 5 50 parts by weight of calcium hydroxide, 10 parts by weight of glycerin,
10 parts by weight of glycine, 30 parts by weight of sucrose, and 100 parts by weight of wheat starch were uniformly mixed to obtain a Chinese noodle additive for powder mixing according to the present invention.
製造例
前記実施例１〜５で調整した中華めん用添加剤をそれぞ
れ次表に示した割合及び後述の方法で使用し、各種中華
めんを得、試食及び保存試験を行なった結果を示す。Production Example Using the Chinese noodle additives prepared in Examples 1 to 5 above in the proportions shown in the following table and in the manner described below, various types of Chinese noodle were obtained, and the results of tasting and storage tests are shown below.
その結果かんすいを使用して常法製めんしたものに比べ
外観、食味はほとんど同じ評価であり、保存性について
は本発明品使用の中華めんが顕著な効果を示した。As a result, the appearance and taste were evaluated to be almost the same as those made using Kansui using the conventional method, and the Chinese noodles using the product of the present invention showed a remarkable effect in terms of storage stability.
実施例１〜５で得た製剤又はかんすい（炭酸ソーダ５０
％、炭酸カリウム５０％）０．５％又は１優を直接小麦
粉（増強力）に混合（粉態混合）後、水（小麦粉に対し
３２φ）を加えるか、あるいは前記製剤等を水に懸濁若
しくは溶解（液態混合）せしめてこれを小麦粉に加え、
以下常法に従って生中華めん及びゆで中華めん（ゆで３
分）とした。The preparations obtained in Examples 1 to 5 or kansui (soda carbonate 50
%, potassium carbonate 50%) 0.5% or 1% directly into wheat flour (enhancing power) (powder mixing), then add water (32φ to wheat flour) or suspend the above preparation etc. in water. Or dissolve or dissolve (liquid mix) and add this to flour,
Follow the usual method to prepare raw Chinese noodles and boiled Chinese noodles (boiled 3
minutes).
本発明に係る製剤でグリセリン又はしよ糖が共存してい
るものは、水に分散懸濁しやすい傾向があった。Preparations according to the present invention in which glycerin or sucrose coexist tended to be easily dispersed and suspended in water.
又保存性はグリシンを共存せしめたものが特に良い結果
を示した。In terms of storage stability, those with glycine coexisting showed particularly good results.
Claims (1)
ン、しよ糖及びグリシンから選ばれる１種若しくは２種
以上の物質を有効成分とすることを特徴とする中華めん
用添加剤。1. An additive for Chinese noodles characterized by containing as active ingredients one or more substances selected from calcium oxide and/or hydroxide, glycerin, sucrose, and glycine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55061472A JPS5844344B2 (en) | 1980-05-09 | 1980-05-09 | Additives for Chinese noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55061472A JPS5844344B2 (en) | 1980-05-09 | 1980-05-09 | Additives for Chinese noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS56158065A JPS56158065A (en) | 1981-12-05 |
| JPS5844344B2 true JPS5844344B2 (en) | 1983-10-03 |
Family
ID=13172025
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55061472A Expired JPS5844344B2 (en) | 1980-05-09 | 1980-05-09 | Additives for Chinese noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5844344B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6119459A (en) * | 1984-07-05 | 1986-01-28 | 那須 醇 | Production of calcium added noodles |
| JP4402319B2 (en) * | 2001-06-06 | 2010-01-20 | 日清食品ホールディングス株式会社 | How to prevent browning of noodles |
-
1980
- 1980-05-09 JP JP55061472A patent/JPS5844344B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS56158065A (en) | 1981-12-05 |
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