【発明の詳細な説明】[Detailed description of the invention]
本発明は麺の製造方法に係り、詳しくは腰の強
さを増すために添加する卵白原料をより安価で同
等あるいはより高い効果のある物で代替した麺の
製造方法に関する。
麺は従来から一般的に小麦粉に水、食塩、更に
必要に応じて桿水、卵白、澱粉、ガム質、グルテ
ン等を加えて充分に混練してから圧延、練延、お
よび切出しをしてつくられている。卵白を加える
と粘着力が向上するためか引張強度が増して腰が
一段と強くなつた麺が得られることが認められて
いる。
しかし卵白は他の原料と比べて高価なため経済
的観点から安価なしかも腰の強さの点で卵白と同
等あるいはそれ以上の効果をもたらす原料の開発
が望まれているのが現状である。
本発明は、このような要件を満たした卵白原料
同等物を用いて従来と比べより経済的に麺を製造
する方法を提供することを目的とする。
本発明者らは研究を重ねた結果、炭酸カルシウ
ム粉末と卵白を液状混合物としたのちこれを噴霧
乾燥処理したものを純粋な卵白原料に代えて用い
るならば、引張強度が同等あるいはそれ以上であ
つて従つて腰が同等あるいは一層強い麺が得られ
ることを見い出した。
本発明はこのような知見に基いて完成されたも
のであつて、麺を製造するに際し原料の一部とし
て、卵白と炭酸カルシウム粉末の液状混合物を噴
霧乾燥して得られた炭酸カルシウム入り卵白粉を
添加混合することを特徴とする麺の製造方法を提
供するものである。
本発明により麺を製造する方法は、製造するに
際し原料の一部として純粋な卵白原料に代えて上
記したような炭酸カルシウム入り卵白粉を添加混
合することを除いて従来の麺の製造方法と何ら異
ならない。一般的には、小麦粉に水、食塩、更に
必要に応じて桿水等を加えて充分に混練してから
圧延、練延および切出しを行つて製造する。
本発明において用いる上記したような炭酸カル
シウム入り卵白粉は以下のようにして調製する。
卵白としては割卵により得られる卵白液、乾燥
卵白粉等が用いられるが後に続く操作を考慮する
と、乾燥卵白粉が好ましい。
炭酸カルシウム粉末としては純粋な炭酸カルシ
ウムの粉末の他に炭酸カルシウムを主成分とする
粉状物、例えば卵殻、貝殻等の粉末、が用いられ
る。卵殻、貝殻等の粉末の調製は、例えば粗砕乾
燥したこれらの殻を清水と共に微粉砕機の一種で
あるマスコロイダーにかけ、次いで100メツシユ
のストレーナーを通過させた後乾燥して粉砕する
ことによつて行なうことができる。
上記の卵白と炭酸カルシウム粉末との液状混合
物は、好ましくは、乾燥重量換算で卵白10部に対
して炭酸カルシウム粉末0.5〜２部を適量の水に
溶解分散させることにより調製する。炭酸カルシ
ウム粉末が２部より多くなるとこのものの沈殿が
多くなり、次の噴霧乾燥工程において操作しにく
くなるだけでなく最終製品に苦味が生じ易くな
る。また0.5部より少ないと通常の添加量の場合
最終製品の腰があまり強くならない。尚、調製に
おける混合の方法には何ら制限はなく従来のいず
れの方法も適用しうる。
このようにして得た液状混合物を例えば吸気温
度約170℃および排気温度約70℃の条件下常法に
従つて噴霧乾燥して炭酸カルシウム入り卵白粉を
調製する。
このようにして調製した炭酸カルシウム入り卵
白粉を本発明において従来の純粋な卵白原料に代
えて麺の製造原料の一部として用いる。この卵白
原料同等物は全原料の混練操作終了までに添加混
合されているならばその配合の順序あるいはその
混合方法などには何の制限も課されない。用いる
量は小麦粉原料の約１〜10重量％で、好ましくは
約２〜６重量％である。10重量％を超えると得ら
れる麺が固くなりすぎ、また１重量％より少ない
と麺の腰が不十分となる傾向がある。
次に、本発明の方法によるならば得られる麺が
従来法によるものに比べて腰の強さの点で同等あ
るいはそれ以上の効果をもたらすことを比較試験
の結果でもつて証明する。
試験例
小麦粉1000ｇ、水300ｇ、桿水（粉末）10ｇお
よび食塩６ｇを基本原料として、小麦粉に対して
炭酸カルシウム入り卵白粉（乾燥卵白粉：微粉砕
卵殻粉10：１（重量部））５重量％を添加混合し従
来法に準じて本発明による麺を製造した。
尚、上記の炭酸カルシウム入り卵白粉の調製
は、まず粗砕乾燥した鶏卵殻粗粉砕粉を水と共に
マスコロイダー（増幸産業(株)製）にかけた後100
メツシユのストレーナー（三田村理研工業(株)製）
を通過させてから乾燥粉砕して得た微粉砕卵殻粉
を上記の配合割合で準備した乾燥卵白粉と約７倍
量の水に溶解分散させて液状混合物とした後、吸
気温度170℃、排気温度70℃の条件下で常法に従
つて噴霧乾燥して行つた。
炭酸カルシウム入り卵白粉に代えて対照とし
て、上記の基本原料に小麦粉の５重量％の乾燥卵
白粉を添加混合した場合および4.5重量％の乾燥
卵白粉と0.5重量％の上記のように調製した微粉
砕卵殻粉を別々に添加混合した場合について上記
と同様にしてそれぞれ対照の麺１および２を製造
した。
このようにして得られた３種類の麺をそれぞれ
５cmの長さに切断して各30本ずつ準備し、500ml
容ビーカーに別個に入れて清水100ml添加後それ
ぞれ４分間煮沸ゆでし、直ちに適量の水を加えて
冷却し、水を切つた。
得られた各ゆで麺をレオメータ（不動工業(株)
製）による引張強度試験に供し、それぞれ10本ず
つ測定してその平均値を求めた。他の各20本は５
名のパネラーによる実際に食しての官能試験に供
した。結果は以下の通りであつた。
The present invention relates to a method for producing noodles, and more particularly, to a method for producing noodles in which the egg white raw material added to increase firmness is replaced with a cheaper and equally or more effective material. Traditionally, noodles are generally made by adding water, salt, and if necessary, water, egg white, starch, gum, gluten, etc. to wheat flour, thoroughly kneading the mixture, and then rolling, kneading, and cutting. It is being It has been found that adding egg white increases the tensile strength, perhaps due to the improved adhesive strength, resulting in noodles with even firmer texture. However, since egg white is expensive compared to other raw materials, there is currently a desire to develop a raw material that is inexpensive from an economical point of view and has the same or better effect than egg white in terms of stiffness. An object of the present invention is to provide a method for producing noodles more economically than conventional methods using an egg white raw material equivalent that satisfies these requirements. As a result of repeated research, the present inventors have found that if a liquid mixture of calcium carbonate powder and egg white is spray-dried and used in place of pure egg white raw material, the tensile strength is the same or higher. It has been found that noodles with the same or even stronger texture can be obtained. The present invention was completed based on such knowledge, and includes egg white powder containing calcium carbonate, which is obtained by spray-drying a liquid mixture of egg white and calcium carbonate powder as part of the raw materials when manufacturing noodles. The present invention provides a method for producing noodles characterized by adding and mixing. The method for producing noodles according to the present invention is different from conventional methods for producing noodles, except that egg white powder containing calcium carbonate as described above is added and mixed in place of pure egg white raw materials as part of the raw materials during production. No different. In general, it is produced by adding water, salt, and, if necessary, water, etc. to wheat flour, thoroughly kneading it, and then rolling, kneading, and cutting it out. The above-mentioned egg white powder containing calcium carbonate used in the present invention is prepared as follows. As the egg white, an egg white liquid obtained by breaking eggs, dried egg white powder, etc. can be used, but in consideration of the subsequent operation, dried egg white powder is preferable. As the calcium carbonate powder, in addition to pure calcium carbonate powder, powders containing calcium carbonate as a main component, such as powders of eggshells, seashells, etc., can be used. Powders of eggshells, seashells, etc. can be prepared by, for example, crushing and drying these shells and applying them to a mass colloider, which is a type of pulverizer, with fresh water, then passing them through a 100-mesh strainer, drying, and pulverizing them. It can be done with The above liquid mixture of egg white and calcium carbonate powder is preferably prepared by dissolving and dispersing 0.5 to 2 parts of calcium carbonate powder in an appropriate amount of water based on 10 parts of egg white on a dry weight basis. If the calcium carbonate powder is more than 2 parts, it will precipitate more, which will not only be difficult to handle in the subsequent spray drying step but also likely to produce a bitter taste in the final product. Also, if the amount is less than 0.5 part, the final product will not have much stiffness when added in the usual amount. There are no restrictions on the mixing method during preparation, and any conventional method can be applied. The liquid mixture thus obtained is spray-dried in accordance with a conventional method under conditions of, for example, an intake air temperature of about 170°C and an exhaust temperature of about 70°C to prepare egg white powder containing calcium carbonate. In the present invention, the thus prepared egg white powder containing calcium carbonate is used as a part of the raw material for producing noodles in place of the conventional pure egg white raw material. As long as this egg white raw material equivalent is added and mixed by the end of the kneading operation of all raw materials, no restrictions are imposed on the order of blending or the mixing method. The amount used is about 1-10%, preferably about 2-6% by weight of the flour raw material. If it exceeds 10% by weight, the resulting noodles tend to be too hard, and if it is less than 1% by weight, the noodles tend to have insufficient firmness. Next, the results of a comparative test prove that the noodles obtained by the method of the present invention have the same or better effect in terms of firmness than those produced by the conventional method. Test example: Using 1000g of wheat flour, 300g of water, 10g of water (powder) and 6g of salt as basic raw materials, add 5 weights of egg white powder containing calcium carbonate (dried egg white powder: finely ground eggshell powder 10:1 (parts by weight)) to wheat flour. % was added and mixed according to the conventional method to produce noodles according to the present invention. To prepare the above-mentioned egg white powder containing calcium carbonate, firstly, coarsely crushed and dried chicken eggshell powder is applied with Mascolloider (manufactured by Masuko Sangyo Co., Ltd.) with water.
Mesh strainer (manufactured by Mitamura Riken Kogyo Co., Ltd.)
The finely pulverized eggshell powder obtained by drying and pulverizing the eggshell powder was dissolved and dispersed in about 7 times the amount of water with the dried egg white powder prepared at the above mixing ratio to form a liquid mixture. Spray drying was carried out according to a conventional method at a temperature of 70°C. As a control, instead of egg white powder containing calcium carbonate, 5% by weight of dry egg white powder of wheat flour was added and mixed to the above basic raw materials, and 4.5% by weight of dry egg white powder and 0.5% by weight of fine powder prepared as above were mixed. Control noodles 1 and 2 were produced in the same manner as described above, in which crushed eggshell powder was separately added and mixed. Each of the three types of noodles obtained in this way was cut into 5 cm lengths, 30 pieces each, and 500ml each.
After adding 100 ml of fresh water to each beaker, they were boiled for 4 minutes, immediately added with an appropriate amount of water, cooled, and drained. Each of the obtained boiled noodles was tested using a rheometer (Fudou Kogyo Co., Ltd.)
10 pieces of each were subjected to a tensile strength test, and the average value was determined. Each of the other 20 pieces is 5
It was subjected to a sensory test by a panel of people who actually tasted it. The results were as follows.
【表】
上記の結果から明らかな如く、本発明の方法に
よに得られた麺は従来の方法により得られたもの
に比べて引張強度が強く、その結果として腰の強
さが一層良好な少なくとも従来品より同等以上の
麺であることが理解される。
卵白と炭酸カルシウム粉末との液状混合物を噴
霧乾燥して得られた炭酸カルシウム入り卵白粉を
用いることによりどうして上記のような結果が得
られるのかその理由は定かでないが、多分卵白と
一体となつた炭酸カルシウムが何らから形で卵白
中のタンパク質同志の結合をもたらし、その結果
構造が強固になり延いては麺の固さ向上に作用す
るのではないかと推定される。
このように本発明の方法によるならば原料のう
ちでも比較的高価な卵白の使用量を低減すること
ができるばかりでなく、麺の特性上極めて重要な
腰の強さに関しても優れた麺を製造することがで
きる。
以下、本発明を実施例でもつて更に詳しく説明
する。
実施例 １
前記の試験例において、小麦粉に対して炭酸カ
ルシウム入り卵白粉（この調製は試験例に準じ
た。但し配合割合は乾燥卵白粉：微粉砕卵殻粉
10：1.5（重量部））３重量％を添加混合した他は
同様にして本発明による麺を製造した。
得られた麺を試験例に準じてゆでた後同様にし
て引張試験および官能試験に供した。引張強度は
36ｇ／cm2で、官能試験結果は＋であつた。
尚、ゆで水はほぼ透明であつた。
実施例 ２
小麦粉1000ｇ、水370ｇ、桿水（粉末）８ｇ、
および食塩10ｇを基本原料として、小麦粉に対し
て炭酸カルシウム入り卵白粉（この調製は試験例
に準じた。但し配合割合は乾燥卵白粉：微粉砕カ
キ殻10：１（重量部））５重量％を添加混合した他
は前記の試験例に準じて本発明による麺を製造し
た。
得られた麺を試験例に準じてゆでた後同様にし
て引張試験および官能試験に供した。引張強度は
35ｇ／cm2で、官能試験結果は＋であつた。尚、ゆ
で水はほぼ透明であつた。[Table] As is clear from the above results, the noodles obtained by the method of the present invention have higher tensile strength than those obtained by the conventional method, and as a result, have better firmness. It is understood that the noodles are at least equivalent to or better than conventional products. It is not clear why the above results can be obtained by using egg white powder containing calcium carbonate obtained by spray-drying a liquid mixture of egg white and calcium carbonate powder, but it is probably because the calcium carbonate is integrated with the egg white. It is presumed that calcium carbonate somehow causes the proteins in the egg white to bond together, resulting in a stronger structure and, in turn, working to improve the firmness of the noodles. As described above, the method of the present invention not only makes it possible to reduce the amount of egg white, which is relatively expensive among raw materials, but also produces noodles that are excellent in terms of firmness, which is extremely important for the characteristics of noodles. can do. Hereinafter, the present invention will be explained in more detail with reference to Examples. Example 1 In the above test example, egg white powder containing calcium carbonate was added to wheat flour (this preparation was in accordance with the test example.However, the blending ratio was dry egg white powder: finely ground eggshell powder)
Noodles according to the present invention were produced in the same manner except that 3% by weight (10:1.5 (parts by weight)) was added and mixed. The obtained noodles were boiled according to the test example and then subjected to a tensile test and a sensory test in the same manner. The tensile strength is
The sensory test result was + at 36 g/cm 2 . The boiled water was almost transparent. Example 2 1000g of wheat flour, 370g of water, 8g of water (powder),
and 10 g of salt as basic raw materials, and 5% by weight of egg white powder containing calcium carbonate (this preparation was according to the test example. However, the blending ratio was dried egg white powder: finely ground oyster shell 10:1 (parts by weight)) to wheat flour. Noodles according to the present invention were produced according to the test example described above, except that the following was added and mixed. The obtained noodles were boiled according to the test example and then subjected to a tensile test and a sensory test in the same manner. The tensile strength is
The sensory test result was + at 35 g/cm 2 . The boiled water was almost transparent.