【発明の詳細な説明】[Detailed description of the invention]
本発明は、手延べ風の特徴を有する麺類を能率
良く、しかも衛生的に量産する方法に関する。
手延べそうめん、手延べひやむぎ、手延べうど
ん、手延べ中華麺等の手延べ麺類は、その特有の
のどごしの良い滑らかさ、歯応えが珍重され、各
地でその伝統的製造技術が継承されている。
手延べ麺類は、多加水生地を、通常植物油を使
用して手で所定の太さまで延ばして製造するので
あるが、その製造にはかなりの熟練と手間を要
し、生産性が著しく悪いばかりでなく、製造工程
中に微生物の汚染や増殖が起りやすく、衛生的に
も問題があつた。
このような実態に鑑み、本発明者は、手延べ風
の特徴を有する麺類を、製麺機器を用いて衛生的
に量産する方法について、本発明者が従来から継
続実施してきた製麺技術や新規素材に関する研究
成果を基礎として、試行錯誤を繰り返し、実験を
行なつた結果、幸運にも本発明に到達することが
できたのである。
すなわち、タピオカ澱粉を配合した製麺原料粉
（製麺原料粉中のタピオカ澱粉の配合割合は、略
５重量％以上であることが望ましい）を、真空度
約600mmHg以下の減圧環境下で混練し、以下常法
通り製麺することを特徴とする麺類の製造法によ
り、本発明の目的が達成できることが分つたので
ある。
本発明では、タピオカ澱粉を副原料として使用
すること及び製麺原料を混練する際、減圧環境下
で行なうことの二つが必須不可分の要件であつ
て、その他の組合せでは本発明の目的が達成され
ない。
この二つの必須要件の実施により、本発明の目
的が達成できる理由は明らかでないが、本発明者
は次の様に推定した。
すなわち、原材料が一定の減圧環境下で混練さ
れることにより、柔軟なグルテン網状構造に保持
された状態で、タピオカ澱粉と小麦粉等の澱粉が
均一に密着固定され、このような状態の麺を製造
時又は調理時に加熱する際、小麦粉等の澱粉表面
に比較的ミセル強度の弱いタピオカ澱粉が被膜を
形成した状態で麺線全体が一体組織化することに
より、手延べ風の食感になるものと考えた。以上
のような特性はタピオカ澱粉固有のものであるた
め、他の澱粉類では本発明の目的が達成できな
い。
以下本発明について、製造工程に従つて詳述す
る。
本発明で使用されるタピオカ澱粉とは、トウダ
イグサ科のキヤツサバの根から得られる澱粉であ
つて、現在日本国内では酸又は酸化処理等の化工
処理が施されたものが流通している。しかし、前
記化工処理が軽度のものは、タピオカ澱粉本来の
特性を失なつていないので、本発明の実施に何ら
支障がない。従つて本発明で、タピオカ澱粉と
は、実質的に、軽度の酸又は酸化処理等の化工処
理を施したものを云うが、化工処理が施されてい
ないタピオカ澱粉あるいはキヤツサバ粉であつて
も、本発明の目的が達成できることは云うまでも
ない。
タピオカ澱粉の原料粉中の配合割合は、麺製品
の種類（原材料別に云えばうどん類、中華麺類、
日本そば類、その他の麺類に、製造工程別に云え
ば、生麺類、ゆで麺類、蒸し麺類、乾麺類、即席
麺類等に分類される）に対応して実験的に決定す
ることができるが、いずれの種類の麺の場合で
も、製麺原料粉中に略５重量％以上が望ましく、
この割合より少なくなるに従つて、本発明の目的
が達成しがたくなる。この配合割合の上限は、麺
の種類により異なり一律には規定できないが、略
30重量％が目安で、この割合より多くなるに従つ
て滑らかさ及び弾力が粘りに比べ強くなりすぎ、
本発明の目的である手延べ風の特性とはやや異な
つたものになる傾向が認められる。しかしこのよ
うな特性を所望する場合は、本発明の実施の意義
がある。
本発明で使用される小麦粉は、一般麺用粉（中
力粉）が通常であるが、強力粉又は薄力粉も、付
与すべき製品の一般特性に対応して単用あるいは
併用できる。
副原料としては、大麦粉、そば粉、米粉、ライ
麦粉、アワ粉、ハト麦粉等の穀類又は雑穀類、と
うもろこし澱粉、じやがいも澱粉等の澱粉類を使
用できるが、穀類及び雑穀類は製麺原料粉中の配
合割合が略50重量％、澱粉類はタピオカ澱粉配合
割合の略50重量％が、それぞれ本発明の目的を有
効に達成できる上限の目安である。
本発明で使用される材料、添加物として、合成
又は天然糊料（ローカストビーンガム、グアーガ
ム、ポリアクリル酸ナトリウム、アルギン酸プロ
ピレングリコールエステル、キサンタンガム
等）、蛋白質（卵白、卵黄、カゼイン、グルテン
等）、色素（クロシン、リボフラビン、クロロフ
イル、ワカメ粉末、ヨモギ粉末等）、アミノ酸
（アラニン、グリシン等）、ビタミン（ビタミン
B1、ビタミンＣ等）、有機酸（リンゴ酸、乳酸、
酢酸等）、有機酸塩（リンゴ酸ナトリウム、乳酸
ナトリウム等）、カルシウム化合物（酸化カルシ
ウム、水酸化カルシウム）、油脂類（グリセリン
モノステアレイト、シユガーエステル等）、アル
コール類（エタノール、ソルビツト等）その他有
効な添加物を任意の製造工程で配合し、本発明の
目的を失なわない範囲で、それぞれの添加物の特
性を顕示せしめることができる。
製麺原料粉中の小麦粉由来のグルテン含有量
は、粗蛋白質として略７重量％以上含有している
ことが製麺作業上望ましく、この量以下の場合は
市販活性グルテンや凍結乾燥グルテン等のグルテ
ンを補強すべきである。前記グルテン含有量が粗
蛋白質として略11重量％を越えるに従い、スパゲ
ツテイ風の剛性が強化される傾向がある等、グル
テン含有量によつても製品の特性が変化するの
で、この点も考慮して原材料配合を決定すべきで
ある。
以上で選ばれた製麺原料を、通常粉体のものは
粉態混合、液体又は水溶性のものは液態混合し、
前処理を完了する。
製麺原料粉に対する加水量は、使用原材料の吸
水性、製品特性によつて異なるが、混練直後の混
練物の含水率で約31〜38重量％になるように調整
することが望ましい。この範囲外になるに従い、
一般に本発明の目的が達成しがたく、又は圧延、
整形工程等の作業性が悪化することになる。
次いで製麺原料粉と必要な原材料を溶解若しく
は懸濁した水とを、減圧混練装置で混練する。
減圧と混練の開始及び終了は前後しても差しつ
かえないが、通常は減圧開始後、混練開始、混練
終了後常圧に復元するのが普通である。
混練時の真空度は約600mmHg以下が有効であ
り、真空度約300〜100mmHgで、本発明の目的が
充分に達成できる。真空度約100mmHg以下の場合
でも、前記と同等以上の効果が期待できるが、減
圧混練装置に必要以上の経費がかかり現実的では
ない。
混練時間は、混練生地の原材料組成、含水率、
真空度等によりやや異なるが、通常は10〜20分で
良い。
混練終了後、生地を混練装置より取り出し、製
麺ロールにより順次圧延して所定厚の麺帯とし、
次いで回転式切刃又は庖丁式切刃で切断し、この
工程で必要があれば打粉を施し、本発明に係る生
麺を得る。あるいは混練生地を加圧押出し装置に
より麺線状に押出し、又は麺帯状に押出した後、
切刃で切断して、本発明に係る生麺を得る
この生麺を乾燥すれば乾麺、ゆでればゆで麺、
蒸せば蒸し麺、蒸した後熱風や熱油で乾燥すれば
即席麺、生麺やゆで、蒸し麺を冷凍すれば冷凍麺
となる如く、本発明は広範囲の麺類に適用でき
る。
本発明に係る麺類の内、生麺や、ゆで、蒸し麺
はダレ現象又はゆで伸び現象等を抑制するため
に、製造後は略10℃以下に保持することが望まし
い。生麺や、ゆで、蒸し麺を包装後加熱殺菌する
場合、ゆで、蒸し麺類では本発明の効果を大きく
は阻害されないが、生麺ではかなり阻害されるの
で、止むを得ず生麺を加熱殺菌する場合は、緩慢
な条件（例えば100℃の蒸気で数分程度）に留め
るべきである。
冷凍麺や乾麺は、本発明の効果を長時間安定保
持できるので、本発明法に最も適合する。
なお本発明に係る麺類の内、即席麺や蒸し麺等
では、従来より手延べでは製造されていないの
で、本発明の効果を具体的に比較評価できない
が、麺の滑らかさ、歯応えが充分活された手延べ
風の新規製品として大きな評価が期待できる。
本発明の副利益として、任意の形状の手延べ風
麺が製造できること（従来の手延べ麺類は手で引
つぱつて製造するので、形状は丸ひも状若しくは
これに近いもののみである）及び製造に油脂の使
用が必須ではないため、乾麺等の状態で本発明品
を長期保存しても、酸敗のおそれが小さいこと等
が掲げられる。
以下実施例を示す。
実施例 １
タピオカ澱粉（本発明では、タピオカ澱粉を次
亜塩素酸ナトリウムで軽度に酸化処理したものを
用いた。特性は未処理のタピオカ澱粉と大差な
い。）11重量部と中力小麦粉89重量部をバキユー
ムミキサーに入れて予備混合後、約300mmHgの減
圧状態として、Be′8の食塩水34重量部を注加しな
がら混練を開始した。約15分間混練を行なつた
後、常圧に復元し、混練生地を製麺ロールにより
複合及び圧延し、麺帯最終厚2.0mmとして、丸カ
ツターNo.10を用いて切断して、本発明に係る生
うどんを得た。
この生うどんを沸とう水中で18分間ゆでて本発
明に係るゆでうどんを得た。
このゆでうどんを製造直後、及び製造後包装し
て約10℃で３日間放置後３分間ゆで直してかけう
どんあるいは冷しうどんとしてそれぞれ試食した
ところ、のどごしの良い滑らかさ、歯応え、歯切
れのいずれも良好で、従来の手延べうどんと比べ
優劣つけがたいものであつた。
前記実施例で得た生うどん及びゆでうどんを急
速冷凍（−40℃のエアープラストで35分間で冷
凍）後、包装して−20℃の冷凍室で約１ケ月間放
置後、解凍、調理して試食したところ、前記実施
例とほぼ同様の評価を得た。
前記実施例で得た生うどんを常法により乾燥し
て乾麺とし、包装した後約１ケ月間室温に放置し
て23分間ゆでて試食したところ、前記実施例のゆ
でうどんの場合に比べ、のどごし及び歯切れはよ
り良好で、粘りはやや小さい評価であつたが、従
来の手延べ乾うどんに比べるとかなり近似した特
性を示した。
実施例 ２
タピオカ澱粉、小麦粉及び活性グルテンを次表
の如く配合の原料粉をバキユームミキサーに入
れ、予備混合後、約150mmHgの減圧状態として、
Be′10の食塩水の所定量を注加しながら混練を開
始した。
The present invention relates to a method for efficiently and hygienically mass-producing noodles having the characteristics of hand-rolled noodles. Hand-stretched noodles such as hand-stretched somen, hand-stretched hiyamugi, hand-stretched udon, and hand-stretched Chinese noodles are prized for their unique smoothness and texture, and their traditional manufacturing techniques have been passed down throughout the world. Hand-stretched noodles are manufactured by rolling out highly hydrated dough by hand, usually using vegetable oil, to a predetermined thickness, but manufacturing requires considerable skill and effort, and productivity is extremely low. However, microbial contamination and proliferation were likely to occur during the manufacturing process, and there were also hygiene problems. In view of this situation, the present inventor has developed a method for hygienically mass-producing noodles with the characteristics of hand-pulled noodles using noodle-making equipment, based on the noodle-making technology that the present inventor has continued to implement for a long time. As a result of repeated trial and error and experiments based on research results regarding new materials, we were fortunately able to arrive at the present invention. That is, noodle raw material powder containing tapioca starch (the ratio of tapioca starch in the noodle raw material powder is preferably about 5% by weight or more) is kneaded in a reduced pressure environment with a vacuum degree of about 600 mmHg or less. It has been found that the object of the present invention can be achieved by a method for producing noodles, which is characterized in that the noodles are produced in a conventional manner. In the present invention, the use of tapioca starch as an auxiliary raw material and the kneading of noodle raw materials in a reduced pressure environment are two essential and inseparable requirements; other combinations will not achieve the purpose of the present invention. . Although it is not clear why the purpose of the present invention can be achieved by implementing these two essential requirements, the inventors have estimated the following. In other words, by kneading the raw materials under a constant reduced pressure environment, the tapioca starch and starch such as wheat flour are uniformly fixed in close contact with each other while being held in a flexible gluten network structure, and noodles in this state are manufactured. When heated during cooking or cooking, tapioca starch, which has relatively weak micellar strength, forms a film on the surface of starch such as wheat flour, and the entire noodle strings become integrated, resulting in a hand-stretched texture. Thought. Since the above characteristics are unique to tapioca starch, the object of the present invention cannot be achieved with other starches. The present invention will be explained in detail below according to the manufacturing process. The tapioca starch used in the present invention is a starch obtained from the roots of Cats mackerel, a member of the Euphorbiaceae family, and currently in Japan, starch that has been subjected to chemical treatments such as acid or oxidation treatment is distributed. However, tapioca starch that has undergone light chemical processing does not lose its original characteristics, so there is no problem in implementing the present invention. Therefore, in the present invention, tapioca starch is essentially one that has been subjected to chemical treatment such as mild acid or oxidation treatment, but even if it is tapioca starch or cabbage mackerel flour that has not been subjected to chemical treatment, It goes without saying that the object of the present invention can be achieved. The blending ratio of tapioca starch in raw material flour is based on the type of noodle products (by raw material, udon noodles, Chinese noodles,
It can be determined experimentally according to the manufacturing process of Japanese soba noodles and other noodles, which are classified into raw noodles, boiled noodles, steamed noodles, dried noodles, instant noodles, etc. Even in the case of the type of noodles, approximately 5% by weight or more is desirable in the raw material flour for noodle making.
As the ratio becomes lower than this, it becomes difficult to achieve the object of the present invention. The upper limit of this blending ratio varies depending on the type of noodles and cannot be set uniformly, but
The standard is 30% by weight; as the percentage increases, the smoothness and elasticity become too strong compared to the stickiness.
It is recognized that the characteristics tend to be slightly different from the characteristics of hand-stretching, which is the object of the present invention. However, if such characteristics are desired, it is meaningful to implement the present invention. The wheat flour used in the present invention is usually a general noodle flour (medium strength flour), but strong flour or soft flour can also be used alone or in combination depending on the general characteristics of the product to be imparted. As auxiliary raw materials, grains or millet such as barley flour, buckwheat flour, rice flour, rye flour, millet flour, and pigeon flour, and starches such as corn starch and potato starch can be used; Approximately 50% by weight of the blending ratio in the raw material powder for noodle making, and approximately 50% by weight of the starch relative to the tapioca starch blending ratio, are the upper limits that can effectively achieve the objectives of the present invention. Materials and additives used in the present invention include synthetic or natural thickening agents (locust bean gum, guar gum, sodium polyacrylate, propylene glycol alginate, xanthan gum, etc.), proteins (egg white, egg yolk, casein, gluten, etc.), Pigments (crocin, riboflavin, chlorophyll, wakame powder, mugwort powder, etc.), amino acids (alanine, glycine, etc.), vitamins (vitamin
B1 , vitamin C, etc.), organic acids (malic acid, lactic acid,
acetic acid, etc.), organic acid salts (sodium malate, sodium lactate, etc.), calcium compounds (calcium oxide, calcium hydroxide), oils and fats (glycerin monostearate, sugar ester, etc.), alcohols (ethanol, sorbitate, etc.) Other effective additives can be added in any manufacturing process to bring out the characteristics of each additive without losing the purpose of the present invention. It is desirable for the gluten content derived from wheat flour in the noodle-making raw material flour to contain approximately 7% by weight or more as crude protein for noodle-making operations.If it is less than this amount, gluten such as commercially available active gluten or freeze-dried gluten should be reinforced. As the above-mentioned gluten content exceeds about 11% by weight as crude protein, the properties of the product will change depending on the gluten content, such as the tendency for the spaghetti-like stiffness to become stronger, so this point should also be taken into account. The raw material composition should be determined. The noodle-making raw materials selected above are mixed in powder form if they are normally powder, or in liquid form if they are liquid or water-soluble.
Complete preprocessing. The amount of water added to the noodle-making raw material flour varies depending on the water absorbency of the raw materials used and product characteristics, but it is preferably adjusted so that the water content of the kneaded product immediately after kneading is about 31 to 38% by weight. As it goes outside this range,
Generally, the object of the present invention is difficult to achieve, or rolling,
The workability of the shaping process etc. will deteriorate. Next, the raw material powder for noodle making and water in which necessary raw materials are dissolved or suspended are kneaded using a reduced pressure kneading device. Although the start and end of the pressure reduction and kneading may occur earlier or later, the pressure is usually restored to normal pressure after the start of the pressure reduction, the start of kneading, and the end of kneading. It is effective that the degree of vacuum during kneading is about 600 mmHg or less, and the object of the present invention can be fully achieved at a degree of vacuum of about 300 to 100 mmHg. Even when the degree of vacuum is about 100 mmHg or less, effects equivalent to or better than those described above can be expected, but the reduced pressure kneading equipment requires more expense than necessary and is not realistic. The kneading time depends on the raw material composition of the kneaded dough, the moisture content,
Although it varies slightly depending on the degree of vacuum, etc., 10 to 20 minutes is usually sufficient. After kneading, the dough is taken out from the kneading device and sequentially rolled using noodle rolls to form noodle sheets of a predetermined thickness.
Next, the noodles are cut with a rotary cutting blade or a knife-type cutting blade, and if necessary, flouring is applied in this step to obtain the raw noodles according to the present invention. Alternatively, after extruding the kneaded dough into noodle strings or noodle strips using a pressure extrusion device,
The raw noodles according to the present invention are obtained by cutting with a cutting blade.If the raw noodles are dried, they are dried noodles, and if they are boiled, they are boiled noodles.
The present invention can be applied to a wide range of noodles, such as steamed noodles if steamed, instant noodles if dried with hot air or hot oil after steaming, and frozen noodles if raw or boiled or steamed noodles are frozen. Among the noodles according to the present invention, raw noodles, boiled noodles, and steamed noodles are desirably kept at approximately 10° C. or lower after production in order to suppress the phenomenon of sagging or stretching after boiling. When heating and sterilizing raw noodles, boiled or steamed noodles after packaging, the effect of the present invention is not significantly inhibited for boiled or steamed noodles, but it is considerably inhibited for raw noodles, so it is unavoidable to heat sterilize the raw noodles. If this is the case, the conditions should be kept mild (for example, steam at 100°C for a few minutes). Frozen noodles and dried noodles are most suitable for the method of the present invention because they can maintain the effects of the present invention stably for a long time. Among the noodles according to the present invention, instant noodles, steamed noodles, etc. are not produced by hand-rolling, so it is not possible to specifically compare and evaluate the effects of the present invention. We can expect great acclaim as a new hand-stretched product. As a side benefit of the present invention, hand-stretched noodles of any shape can be produced (conventional hand-stretched noodles are produced by pulling them by hand, so the shape is only round string-like or similar); Since the use of oil or fat is not essential for production, there is little risk of rancidity even if the product of the present invention is stored for a long time in the form of dried noodles or the like. Examples are shown below. Example 1 11 parts by weight of tapioca starch (in the present invention, tapioca starch lightly oxidized with sodium hypochlorite was used. The properties are not much different from untreated tapioca starch) and 89 parts by weight of all-purpose wheat flour. After premixing, the mixture was placed in a vacuum mixer, the pressure was reduced to about 300 mmHg, and kneading was started while adding 34 parts by weight of Be'8 brine. After kneading for about 15 minutes, the pressure was restored to normal pressure, and the kneaded dough was combined and rolled using a noodle roll, and cut into noodle strips with a final thickness of 2.0 mm using a round cutter No. 10. I got fresh udon noodles. This raw udon was boiled in boiling water for 18 minutes to obtain boiled udon according to the present invention. When we tried this boiled udon immediately after production, and after it was packaged and left at about 10℃ for 3 days and then re-boiled for 3 minutes as kake-udon or chilled udon, we found that it was smooth, chewy, and crispy. It was very good, and it was hard to compare it with traditional hand-stretched udon. The raw udon and boiled udon obtained in the above example were quickly frozen (frozen in -40°C airplast for 35 minutes), packaged and left in a -20°C freezer for about 1 month, then thawed and cooked. When the sample was tasted, the evaluation was almost the same as in the above example. The fresh udon obtained in the above example was dried to dry noodles using a conventional method, packaged, left at room temperature for about a month, boiled for 23 minutes, and tasted. The texture was better, and the stickiness was rated slightly lower, but the characteristics were quite similar to those of conventional hand-rolled dried udon noodles. Example 2 Raw material flour containing tapioca starch, wheat flour, and active gluten as shown in the table below was put into a vacuum mixer, and after pre-mixing, the pressure was reduced to about 150 mmHg.
Kneading was started while adding a predetermined amount of Be'10 saline solution.
【表】
約12分間混練を行なつた後、常圧に復元し、混
練生地を製麺ロールにより複合及び圧延し、麺帯
最終厚1.0mmとして、丸カツターNo.26を用いて切
断し、生そうめんを得た。これらの生そうめんを
常法通り乾燥して乾そうめんとし、包装した状態
で約２週間室温で放置後、それぞれ３分ゆで、水
洗冷却して、冷しそうめんとして比較試食した。
その結果原料粉中のタピオカ澱粉配合割合が６
〜30重量％のものが、手延べ風の良好な食感を示
し、特に10〜25重量％のものは、従来の手延べそ
うめんに比べ、総合的評価はむしろ高かつた。３
重量％の配合割合のものは無添加対照と比べほと
んど差が判別できなかつた。35重量％の配合割合
のものは良好な滑らかさに比べ粘弾性のバランス
が必ずしも手延べ風としては適しておらず、ゆで
時の固形分溶出も増加する傾向が認められた。
実施例 ３
タピオカ澱粉15重量部、準強力小麦粉50重量
部、強力小麦粉34重量部、卵白１重量部をバキユ
ームミキサーに入れ、予備混合後約350mmHgの減
圧状態として、Be′5のかんすい（炭酸ナトリウム
40％、炭酸カリウム60％）にクロシン微量を溶解
したもの36重量部を注加しながら混練を開始し
た。約16分間混練を行なつた後、常圧に復元し、
混練生地を製麺ロールにより複合及び圧延し、麺
帯最終厚1.5mmとして、角カツターNo.20を用いて
切断して本発明に係る生中華麺を得た。この生中
華麺を手で揉んで麺線に不定形部分を形成した
後、包装した状態で10℃で３日間熟成した。この
生中華麺を３分間沸とう水中でゆでて、ホツトラ
ーメンとして、及び３分30秒ゆでた後水洗冷却し
て冷しラーメンとして、それぞれ試食したとこ
ろ、滑らかさ、こしが抜群に良好で、本格的手延
べラーメンと称すべき評価を得た。
実施例 ４
タピオカ澱粉15重量部、準強力小麦粉80重量部
及びじやがいも澱粉３重量部、もちとうもろこし
澱粉２重量部をバキユームミキサーに入れ、予備
混合後、Be′1.2のかんすいにビタミンB2の微量を
溶解したもの36重量部を加えて混練を開始すると
ともに減圧を開始し、約100mmHgの減圧状態とし
た。
混練を10分間行なつた後、常圧に復元し、混練
生地を製麺ロールにより複合及び圧延し、麺帯最
終厚を1.3mmとして、角カツターNo.20を用いて切
断して得た生中華麺を、打ち水をしながら３分間
蒸して、本発明に係る蒸し中華麺を得た。
前記実施例で得た生中華麺を、打ち水をせずに
３分間蒸した後約90℃の熱風で乾燥して、本発明
に係る即席麺を得た。
蒸し中華麺はフライパンで炒めて試食したとこ
ろ、従来のいわゆるやきそばには認められない独
特のこし、歯切れを示し、大変美味であつた。
即席麺は、中華スープ中で２分間ゆでて試食し
たところ、湯戻りも良好で、麺の滑らかさ、こし
等も手延べ中華麺に近似し、かなり高い評価を得
た。
実施例 ５
タピオカ澱粉25重量部、強力小麦粉70重量部、
活性グルテン３重量部、全卵粉２重量部をバキユ
ームミキサーに入れ、予備混合後、約110mmHgの
減圧状態として、これにβ−カロチンアルコール
溶液の微量を溶解した水36重量部ご注加しながら
混練を開始した。
約20分間混練を行なつた後、常圧に復元し、混
練生地をスパゲツテイ製造機により麺帯状に押出
し、次いで製麺ロールにより麺帯最終厚2.0mmと
して、丸カツターNO.16を用いて切断し、本発明
に係るスパゲツテイ風生うどんを得た。
この生うどんを包装して、約２℃の冷蔵庫で１
週間放置後、沸とう水中で３分ゆで、ミートソー
スをかけてスパゲツテイ風に仕上げて試食したと
ころ、麺の光沢、滑らかさ、適度なこしは抜群
で、従来のスパツデツテイと比べて部分持性は異
なるが、総合的にみて遜色つけがたい評価であつ
た。
実施例 ６
タピオカ澱粉15重量部、大麦粉10重量部、そば
粉15重量及び強力小麦粉60重量部をバキユームミ
キサーに入れ、予備混合後、約200mmHgの減圧状
態として、水37重量部を注加しながら混練を開始
した。
約10分間混練を行なつた後、常圧に復元し、製
麺ロールで圧延し、最終麺帯厚1.1mmとして、角
カツターNO.22で切断し、本発明に係る生麺を得
た。この生麺を沸とう水中で３分ゆでて、水洗冷
却し、ざるそば風に仕上げて試食したところ、滑
らかさ、粘弾性、歯切れともに良好で従来の麺に
はない持異かつ美味な食感を示した。[Table] After kneading for about 12 minutes, the pressure was restored to normal pressure, the kneaded dough was combined and rolled using a noodle roll, and the noodle strips were cut to a final thickness of 1.0 mm using a round cutter No. 26. I got raw somen noodles. These raw somen noodles were dried in a conventional manner to make dry somen noodles, left in a packaged state at room temperature for about 2 weeks, boiled for 3 minutes, washed with water, cooled, and tasted as chilled somen noodles for comparison. As a result, the blending ratio of tapioca starch in the raw material flour was 6.
Those with ~30% by weight exhibited a good hand-stretched texture, and those with 10-25% by weight in particular had a rather high overall evaluation compared to conventional hand-stretched somen. 3
There was almost no discernible difference between the mixture containing the additive-free control and the additive-free control. The product with a blending ratio of 35% by weight had good smoothness, but the viscoelastic balance was not necessarily suitable for hand-rolling, and there was a tendency for solid content to be eluted during boiling. Example 3 15 parts by weight of tapioca starch, 50 parts by weight of semi-strong wheat flour, 34 parts by weight of strong wheat flour, and 1 part by weight of egg white were placed in a Baquiyum mixer, and after premixing, the pressure was reduced to about 350 mmHg, and Be'5 kansui (carbonated sodium
Kneading was started while adding 36 parts by weight of a trace amount of crocin dissolved in 40% potassium carbonate and 60% potassium carbonate. After kneading for about 16 minutes, the pressure was restored to normal.
The kneaded dough was combined and rolled using a noodle roll, and the noodle strips were cut to a final thickness of 1.5 mm using a square cutter No. 20 to obtain raw Chinese noodles according to the present invention. The raw Chinese noodles were hand-kneaded to form irregularly shaped portions in the noodle strings, and then packaged and aged at 10° C. for 3 days. I boiled these raw Chinese noodles in boiling water for 3 minutes to make hot ramen, and after boiling them for 3 minutes and 30 seconds, I washed them with water and cooled them to make cold ramen. When I tasted them, they were extremely smooth and chewy. It was praised as authentic hand-stretched ramen. Example 4 Put 15 parts by weight of tapioca starch, 80 parts by weight of semi-strong wheat flour, 3 parts by weight of potato starch, and 2 parts by weight of glutinous corn starch into a Baquium mixer, and after pre-mixing, add vitamin B to Be'1.2 water. 36 parts by weight of a trace amount of No. 2 dissolved therein was added and kneading was started, and at the same time vacuuming was started to bring about a vacuum of about 100 mmHg. After kneading for 10 minutes, the pressure was restored to normal pressure, and the kneaded dough was combined and rolled with a noodle roll, and the final thickness of the noodle strip was 1.3 mm, and the dough was cut using a square cutter No. 20. Steamed Chinese noodles according to the present invention were obtained by steaming Chinese noodles for 3 minutes while sprinkling water on them. The raw Chinese noodles obtained in the above examples were steamed for 3 minutes without sprinkling with water and then dried with hot air at about 90°C to obtain instant noodles according to the present invention. When I tried the steamed Chinese noodles after frying them in a frying pan, I found them to be extremely delicious, with a unique texture and crispness not found in conventional yakisoba. When the instant noodles were boiled in Chinese soup for 2 minutes and then tasted, they were very well rehydrated, and the smoothness and texture of the noodles were similar to those of hand-rolled Chinese noodles, and they received quite high praise. Example 5 25 parts by weight of tapioca starch, 70 parts by weight of strong wheat flour,
Put 3 parts by weight of active gluten and 2 parts by weight of whole egg powder into a vacuum mixer, and after pre-mixing, reduce the pressure to about 110 mmHg and add 36 parts by weight of water in which a trace amount of β-carotene alcohol solution was dissolved. While doing so, I started kneading. After kneading for about 20 minutes, the pressure was restored to normal pressure, the kneaded dough was extruded into noodle strips using a spaghetti making machine, and then the noodle strips were cut to a final thickness of 2.0 mm using a noodle roll and cut using a round cutter No. 16. Then, spaghetti-style udon noodles according to the present invention were obtained. Package this fresh udon and store it in the refrigerator at about 2℃ for 1 hour.
After leaving it for a week, I boiled it in boiling water for 3 minutes and then added meat sauce to make it look like spaghetti. When I tasted it, the noodles had an outstanding luster, smoothness, and moderate texture, and the partial retention was different from that of conventional spaghetti. However, overall, the evaluation was comparable. Example 6 15 parts by weight of tapioca starch, 10 parts by weight of barley flour, 15 parts by weight of buckwheat flour, and 60 parts by weight of strong wheat flour were placed in a Baquiyum mixer, and after premixing, the pressure was reduced to about 200 mmHg, and 37 parts by weight of water was added. While doing so, I started kneading. After kneading for about 10 minutes, the pressure was restored to normal pressure, rolled with noodle rolls, and cut with a square cutter No. 22 to give a final noodle thickness of 1.1 mm, to obtain raw noodles according to the present invention. When I boiled these raw noodles in boiling water for 3 minutes, washed them with water, cooled them, finished them in the style of zaru soba, and tasted them.They had good smoothness, viscoelasticity, and crispness, and had a unique and delicious texture not found in conventional noodles. Indicated.