JPS6357023B2 - - Google Patents
Info
- Publication number
- JPS6357023B2 JPS6357023B2 JP56032456A JP3245681A JPS6357023B2 JP S6357023 B2 JPS6357023 B2 JP S6357023B2 JP 56032456 A JP56032456 A JP 56032456A JP 3245681 A JP3245681 A JP 3245681A JP S6357023 B2 JPS6357023 B2 JP S6357023B2
- Authority
- JP
- Japan
- Prior art keywords
- flour
- potassium chloride
- sodium chloride
- noodles
- minutes
- 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
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 20
- 235000013312 flour Nutrition 0.000 claims description 17
- 239000001103 potassium chloride Substances 0.000 claims description 11
- 235000011164 potassium chloride Nutrition 0.000 claims description 11
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 235000012149 noodles Nutrition 0.000 description 11
- 239000000203 mixture Substances 0.000 description 7
- 230000000704 physical effect Effects 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000000034 method Methods 0.000 description 3
- 238000007493 shaping process Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Noodles (AREA)
Description
本発明は、うどん、中華麺、そば、その他スパ
ゲツテイー、シユーマイ皮、ワンタンの皮、ギヨ
ウザ、春巻の皮などの原料に塩化カリウム又は塩
化カリウムと塩化ナトリウムの混合物を添加して
小麦粉製品を製造する方法に関するものである。
従来は塩化ナトリウムのみの添加にて小麦粉製
品を製造することを慣例としていたが現今のよう
に塩化ナトリウムの過剰摂取が健康を阻害するこ
とが云々されていることに対して、塩化ナトリウ
ムのかわりに塩化カリウムを全量或いは部分的に
用いて小麦粉製品を製造することによつてカリウ
ムとナトリウムのバランスを健康的にする一助と
もなり、また、製品面においては塩化カリウムの
添加された小麦粉製品は、従来の塩化ナトリウム
のみの製品と比較して歯ごたえ、コシ、舌ざわ
り、艶などの点において、大幅にそれらの品質を
向上することが官能的にも、また物性値的にも確
認できた。本発明の実施例について説明すればつ
ぎのとおりである。
実施例 １
ゆで麺
小麦粉（準強力粉）１Kgに、水330mlに塩化カ
リウム、塩化ナトリウムの１：１の混合物40ｇを
完全に溶解させたものを加え、混合機で20分間混
〓し、複合機および整形ローラで圧延して12番切
刃で切出し12分間茹上げ、水洗したものについて
物性を測定した結果を第１〜２表に示す。
The present invention produces flour products by adding potassium chloride or a mixture of potassium chloride and sodium chloride to raw materials such as udon, Chinese noodles, soba, other spaghetti, shumai wrappers, wonton wrappers, dumplings, and spring roll wrappers. It is about the method. In the past, it was customary to manufacture flour products by adding only sodium chloride, but now that excessive intake of sodium chloride is said to be harmful to health, we have decided to add sodium chloride instead. By using all or part of potassium chloride in the production of flour products, it helps to maintain a healthy potassium and sodium balance. Compared to products containing only sodium chloride, it was confirmed both sensory and physical properties that the quality was significantly improved in terms of chewiness, firmness, texture, gloss, etc. Embodiments of the present invention will be described as follows. Example 1 Boiled noodles To 1 kg of wheat flour (semi-strong flour), add 40 g of a 1:1 mixture of potassium chloride and sodium chloride completely dissolved in 330 ml of water, mix with a mixer for 20 minutes, and mix with a multifunction machine and Tables 1 and 2 show the results of measuring the physical properties of the pieces that were rolled with a shaping roller, cut with a No. 12 cutting edge, boiled for 12 minutes, and washed with water.
【表】【table】
【表】
表１、２で分るように塩化カリウムの添加され
た麺線の粘弾力は増強されており、それに伴うに
肌はなめらかで、歯ごたえが明らかに改善されて
いることが官能的にも認められた。
実施例 ２
ゆで麺
中力粉を用い、実施例１と同様に製麺したもの
について物性を測定した結果を示せば、第３〜４
表のとおりである。但しこの場合は10分間茹でと
した。[Table] As shown in Tables 1 and 2, the viscous elasticity of the noodle strings to which potassium chloride was added is enhanced, and the skin is smoother and the texture is clearly improved. was also recognized. Example 2 Boiled noodles The results of measuring the physical properties of noodles made in the same manner as in Example 1 using all-purpose flour are as follows.
As shown in the table. However, in this case, it was boiled for 10 minutes.
【表】【table】
【表】
実施例 ３
ゆで麺
薄力粉を用い、実施例１と同様に製麺したもの
について物性を測定した結果を示せば第５〜６表
のとおりである。但しこの場合は7.5分茹でとし
た。[Table] Example 3 Boiled noodles Tables 5 and 6 show the results of measuring the physical properties of noodles made in the same manner as in Example 1 using soft flour. However, in this case, it was boiled for 7.5 minutes.
【表】【table】
【表】
実施例 ４
中華麺
中華用専用粉（強力粉又は準強力粉）１Kgに水
330mlに塩化カリウム、塩化ナトリウムの１：１
の混合物30ｇならびにかんすい（Na2CO3：
K2CO3＝19：１）10ｇを完全に溶解させたもの
を加え、混合機で20分間混〓し、複合機及び整形
ローラで圧延して22番切刃で切出し、４分間茹上
げ、水洗したものについて物性を測定した結果を
第７〜８表に示す。[Table] Example 4 Chinese noodles 1 kg of Chinese flour (strong or semi-strong flour) and water
330ml of potassium chloride, sodium chloride 1:1
30 g of a mixture of and kansui (Na 2 CO 3 :
Add 10g of K 2 CO 3 = 19:1) completely dissolved, mix for 20 minutes with a mixer, roll with a multifunction machine and shaping roller, cut with No. 22 cutting blade, boil for 4 minutes, Tables 7 and 8 show the results of measuring the physical properties of the washed samples.
【表】【table】
【表】
実施例 ５
中華麺
中力粉を用い、実施例４と同様に製麺したもの
について物性を測定した結果を示せば第９〜10表
のとおりである。[Table] Example 5 Chinese noodles Tables 9 and 10 show the results of measuring the physical properties of noodles made in the same manner as in Example 4 using all-purpose flour.
【表】【table】
【表】
実施例 ６
餃子皮
中力粉または中力粉に準強力粉を適量に混合し
たものに、塩化カリウムまたは塩化ナトリウム：
塩化カリウム60：40のものをBe′2度、加水量37
％にて混〓して、２時間ねかし、打粉を振つて圧
延して餃子の皮をつくる。
この方法でつくつた皮は、上記と同様に伸びも
よく、艶があつて作業性を向上させることができ
た。
実施例 ７
ワンタン皮
中華麺用粉にかんすい濃度Be′4度および塩化
ナトリウムと塩化カリウム70：30のものを加えた
濃度８度にし、加水量45％として混〓、ねかし、
圧延してワンタンの皮をつくる。
この方法の皮は薄く伸ばしても破れることなく
作業性をよくした。[Table] Example 6 Gyoza wrappers Add potassium chloride or sodium chloride to medium-strength flour or a mixture of medium-strength flour and semi-strong flour:
Be′2 degrees of potassium chloride 60:40, water amount 37
%, let it rest for 2 hours, sprinkle with flour and roll to make gyoza skins. The skin made using this method had good elasticity, was glossy, and improved workability as described above. Example 7 Wonton wrappers Chinese noodle flour with a concentration of Be'4 degrees and sodium chloride and potassium chloride in a ratio of 70:30 to a concentration of 8 degrees, water added to 45%, mixed, soaked,
Roll to make wonton wrappers. The skin made using this method did not tear even when stretched thin, making it easier to work with.
Claims (1)
は塩化カリウムと塩化ナトリウムを添加すること
を特徴とする小麦粉製品の製造法。1. A method for producing flour products, which comprises adding potassium chloride or potassium chloride and sodium chloride when producing flour products.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56032456A JPS57159452A (en) | 1981-03-09 | 1981-03-09 | Preparation of food made of wheat flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56032456A JPS57159452A (en) | 1981-03-09 | 1981-03-09 | Preparation of food made of wheat flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS57159452A JPS57159452A (en) | 1982-10-01 |
| JPS6357023B2 true JPS6357023B2 (en) | 1988-11-10 |
Family
ID=12359467
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56032456A Granted JPS57159452A (en) | 1981-03-09 | 1981-03-09 | Preparation of food made of wheat flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS57159452A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017175923A (en) * | 2016-03-28 | 2017-10-05 | 日清食品ホールディングス株式会社 | Method for producing non-fried instant noodle |
| TWI623763B (en) * | 2013-07-24 | 2018-05-11 | 愛德萬測試股份有限公司 | Method for testing using an automated test equipment, and tester system and test equipment apparatus |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59135856A (en) * | 1983-01-24 | 1984-08-04 | Ajinomoto Co Inc | Preparation of food or seasoning |
| JP2735204B2 (en) * | 1987-12-23 | 1998-04-02 | 日清製粉株式会社 | Manufacturing method of frozen cooked pasta |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5019949A (en) * | 1973-06-23 | 1975-03-03 | ||
| JPS5283979A (en) * | 1975-12-22 | 1977-07-13 | Miles Lab | Food containing food grade sodium chloride substitute * imparting salty taste to food and sodium chloride substitute therefor |
| US4107346A (en) * | 1976-09-02 | 1978-08-15 | Kravitz Hilard L | Dietary salt compositions |
| JPS54126778A (en) * | 1978-02-24 | 1979-10-02 | Suomen Laeaeketehdas Oy Salco | Production of food composition |
| JPS5588671A (en) * | 1978-12-28 | 1980-07-04 | Oriental Yeast Co Ltd | Fresh noodles |
-
1981
- 1981-03-09 JP JP56032456A patent/JPS57159452A/en active Granted
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5019949A (en) * | 1973-06-23 | 1975-03-03 | ||
| JPS5283979A (en) * | 1975-12-22 | 1977-07-13 | Miles Lab | Food containing food grade sodium chloride substitute * imparting salty taste to food and sodium chloride substitute therefor |
| US4107346A (en) * | 1976-09-02 | 1978-08-15 | Kravitz Hilard L | Dietary salt compositions |
| JPS54126778A (en) * | 1978-02-24 | 1979-10-02 | Suomen Laeaeketehdas Oy Salco | Production of food composition |
| JPS5588671A (en) * | 1978-12-28 | 1980-07-04 | Oriental Yeast Co Ltd | Fresh noodles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI623763B (en) * | 2013-07-24 | 2018-05-11 | 愛德萬測試股份有限公司 | Method for testing using an automated test equipment, and tester system and test equipment apparatus |
| JP2017175923A (en) * | 2016-03-28 | 2017-10-05 | 日清食品ホールディングス株式会社 | Method for producing non-fried instant noodle |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS57159452A (en) | 1982-10-01 |
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