KR101363901B1

KR101363901B1 - Instant noodles and manufacturing method thereof

Info

Publication number: KR101363901B1
Application number: KR1020060029052A
Authority: KR
Inventors: 쇼우지 요코즈카; 미유키 이시다; 아키오 히로세; 타카오 나가이; 마사카즈 미즈카미
Original assignee: 닛신세이훈 가부시키가이샤
Priority date: 2005-04-07
Filing date: 2006-03-30
Publication date: 2014-02-18
Also published as: JP4553368B2; CN1853501A; CN1853501B; JP2006288239A; KR20060107303A

Abstract

본 발명의 과제는, 웨이브가 없고, 기름에 튀기지 않은 즉석면으로서, 우동이나 메밀면 등과 같이 종래의 즉석면에서는 볼 수 없는, 생면(生麵;날면)을 삶았을 때와 같은 매끈매끈하고 점착성과 탄력성을 가지며, 또, 면대(麵帶)를 증열처리하였을 때의 부풀음이 발생하지 않고, 조리할 때와 먹을 때에 세로로 갈라지거나 토막 면발이 없으며, 풀림이 양호한 즉석면류를 제공하는 것을 과제로 한다. The problem of the present invention is that instant noodles which are not waved and not fried in oil are smooth and sticky as when boiled raw noodles which are not found in conventional instant noodles such as udon or buckwheat noodles. The problem is to provide instant noodles with good elasticity, no swelling when the noodles stand is heated, no cracking or cracking when cooking and eating, and good loosening. do.

이와 같은 종류의 즉석면류의 제조방법에 채용되고 있는 통상적인 제조공정을 특정의 순서로 변경시킨 후에, 즉 면대를 증열처리하여 알파화(α化)하고, 상기 증열처리한 면대를 잘라내어 면선(麵線)으로 만드는 제조공정을 채용한 다음, 이 방법에 다시, 감압조건하에서 혼련(混練)을 실시하는 방법, 제면용 부자재로서 분말유지 등 및/또는 레시틴을 사용하는 방법, 제면용 부자재로서 글루텐을 사용하는 방법, 면대의 증열처리 직전에, 물, 유화유지용액, 레시틴용액을 면대의 표면에 산포하는 방법 중 적어도 한가지 방법을 채용한다.After changing the conventional manufacturing process employed in the manufacturing method of this kind of instant noodles, in a specific order, that is, by alpha-treating the noodle stand, the noodle plate is cut out and the cotton line is removed. Line) and then kneading under reduced pressure conditions, using powder oils and / or lecithin as a subsidiary material for manufacturing, and gluten as a subsidiary material for manufacturing. At least one of the method of use and the method of disperse | distributing water, an emulsion holding solution, and a lecithin solution on the surface of a surface stand just before the steaming process of a cotton stand are employ | adopted.

즉석면류 Instant noodles

Description

Instant noodles and its manufacturing method {INSTANT NOODLES AND MANUFACTURING METHOD THEREOF}

본 발명은, 즉석면류, 특히 웨이브가 없고, 기름에 튀기지 않은 즉석면류 및 그 제조방법에 관한 것이다. 보다 상세하게는, 웨이브가 없어도, 조리할 때와 먹을 때에 풀림이 좋으며, 또 생면을 삶았을 때와 같은 매끄러움과 탄력성이 좋고, 웨이브가 없는, 기름에 튀기지 않은 즉석면류 및 그 제조방법에 관한 것이다.FIELD OF THE INVENTION The present invention relates to instant noodles, in particular instant noodles which are free of waves and which are not fried in oil, and methods for producing the instant noodles. More specifically, the present invention relates to instant noodles that have good smoothness and elasticity, such as when cooked and eaten, boiled raw noodles, and without waves, without frying in oil, and without a wave, and a manufacturing method thereof. .

상기의 즉석면류는, 소맥분, 메밀분말 등의 제면용 분말을 주원료로 하고, 이에 식염, 간수, 면질개량제 등의 제면용 부자재와 물을 첨가하여 제면하고, 유부처리, 증열·열풍 등의 방법에 의해 건조시키고, 이것에 적당한 스프나 양념을 첨가한 것으로서, 간편한 조리로 먹을 수 있는 면류이다. 이들 즉석면류는, 그 제조과정에서 사용되는 건조방법의 차이에 따라서, 기름에 튀기는 유탕면과 기름에 튀기지 않는 비유탕면, 동결건조면 등으로 분류되고 있다. 즉, 유탕면은 증열처리 후 기름에 튀기는 유부처리에 의해, 기름에 튀기지 않은 비유탕면은 증열처리 후 열풍건조 또는 마이크로파 건조에 의해서, 그리고, 동결건조면은 삶은 후 동결건조처리에 의해서, 각각 건조되고 있다. 이와 같은 즉석면류는, 일반적으로 면선(麵線)을 일단 알파화한 후에 건조시킨다.The instant noodle is made of noodle powder, buckwheat powder, etc. as a main raw material, and the noodle is made by adding the noodle making materials such as salt, liver water, and quality improving agent, and water. It is dried, and the soup and seasoning which added to this are noodles, which can be eaten by simple cooking. These instant noodles are classified into oiled noodle, non-oiled noodle, freeze-dried noodles and the like, depending on the difference in the drying method used in the manufacturing process. In other words, the milk noodle is dried by steaming after steaming, the non-milk noodle which is not fried by steam is heated by hot air drying or microwave drying after steaming, and the lyophilized noodles are dried by freeze drying after boiling. It is becoming. Such instant noodles are generally dried after the alpha lines have been alphaified.

종래에 있어서, 즉석면류에는, 제조시의 증열처리공정에 있어서의 알파화의 효율을 높이기 위한 목적이나, 면선끼리의 부착을 방지하고, 조리시나 먹을 때의 면선의 풀림이나 탕에서의 복원성을 좋게 하기 위하여 웨이브(곱술)를 넣고 있다. 그러나, 본래 웨이브를 넣지 않아야 할 「우동」, 「소면」, 「메밀」, 「하카타라멘」, 「소우키메밀면」, 「스파게티」등의 면에 있어서도, 상기와 같은 이유때문에 웨이브를 넣지 않을 수 없는 것이 현재의 실정이다. 이들 면에 있어서는, 웨이브는 부자연스러운 것이며, 본래의 면의 이미지로부터 거리가 멀다. 또, 최근에는, 웰빙 식품이 주목받고 있으며, 이와 같은 종류의 즉석면류라 하여도 기름의 사용으로 인한 칼로리가 높은 유탕면보다는, 기름에 튀기지 않은 비유탕면을 요구하고 있다.Conventionally, for instant noodles, the purpose is to improve the efficiency of alpha in the steaming treatment step at the time of manufacture, and to prevent the sticking of the cotton wires, and to improve the loosening of the cotton wires during cooking and eating and the recovery in hot water. In order to do this, a wave (multiply) is added. However, in the case of `` udon '', `` some noodles '', `` buckwheat '', `` hakata ramen '', `` suki buckwheat noodles '', `` spaghetti ''), etc., which should not contain a wave originally, do not add a wave for the same reason as above. What is impossible is the present situation. In these respects, the wave is unnatural and is far from the image of the original face. In recent years, well-being foods have attracted attention, and even this kind of instant noodles has demanded non-fried noodle soup, which is not fried in oil, rather than high-calorie noodle soup.

기름에 튀기지 않은 비유탕 즉석면의 제조방법으로서는, 소맥분 등의 제면용 분말에, 식염, 간수, 면질개량제 등의 제면용 부자재 및 물을 첨가하여 균일하게 분산 혼합하고 혼합반죽하여 생반죽으로 한 후, 상기 반죽을 적당한 두께로 복합·압연하여 생 면대로 만들고, 그 후에 제면기 등으로 절단하여 생 면선을 얻고, 이어서 상기 생 면선을 증열처리하여 알파화하고, 다시 건조하여 즉석면을 얻는 방법이 일반적이다. 그러나, 이 방법에 있어서는 자주 알파화가 불균일하고, 먹을 때에 열탕에서 복원시켜도 균일하게 복원되지 않으며, 생면을 삶았을 때와 같은 양호한 식감과 풍미를 나타내지 않는다는 결점이 있다. 이 방법의 개선책으로서, 소맥분을 주체로 하고, 수분함유율이 적어도 30질량%의 생 면대를 증자(蒸煮)하고, 이어서 상기 증자면대를 예비건조하여 수분함유율을 15~35질량%로 조정한 후에 제면기로 절단하여 면선으로 만들어 다시 건조시키는, 비유탕 건조즉석면의 제조방법(예를 들면, 특허문헌1 참조)이 알려져 있다. 또, 면류의 원료와, 원료에 대하여 120~200질량%의 물을 첨가하고, 이를 혼합하여 얻어진 반죽을 띠형상 또는 선형상으로 판체상에서 얇고 넓게 늘리고, 이것을 증기 등으로 가열한 후에 그대로 또는 선형상으로 절단하여 면류를 얻고, 동결건조하는 즉석면류의 제조방법(예를 들면, 특허문헌2 참조) 등이 알려져 있다. 그러나, 이들 방법에 있어서는, 면대를 증자할 때에 부풀림이 발생하기 쉽고, 이것을 면선으로 하여 비유탕 즉석면을 제조하였을 경우에, 면선이 세로로 갈라지거나 토막 면발이 되기 쉽다는 결점이 있었다.As a method for preparing non-fried non-fat non-fried instant noodles, it is added to noodle powders such as wheat flour, noodle making materials such as salt, liver water, and quality improver, and water is uniformly dispersed and mixed to make raw dough. After the dough is mixed and rolled into a suitable thickness to make raw noodles, it is then cut with a noodle-making machine or the like to obtain raw noodles, and then the raw noodles are subjected to evaporation by alpha treatment and dried to obtain instant noodles. to be. However, this method has the drawback that alpha is often uneven, and even when it is restored in hot water when eaten, it is not uniformly restored and does not exhibit the same good texture and flavor as when raw noodles are boiled. As a remedy for this method, wheat flour is mainly used, and raw noodles having a water content of at least 30% by mass are increased, followed by preliminary drying of the cooked noodles, after adjusting the water content to 15 to 35% by mass. There is known a method for producing non-milky dried instant noodles (for example, refer to Patent Document 1), which is cut into a cotton line and dried again. The raw material of noodles and 120-200 mass% of water are added to the raw materials, and the dough obtained by mixing them is stretched thinly and broadly in a plate shape in a strip shape or a linear shape, and is heated as steam or the like and then is intact or linear shape. Known methods for producing instant noodles (freeze-dried) (for example, refer to Patent Literature 2), which are obtained by cutting into pieces and obtaining noodles, are lyophilized. However, in these methods, swelling is likely to occur when the noodle stand is increased, and when the non-tangled instant noodles are prepared using the noodle line, the noodle line is likely to vertically split or to be cut into pieces.

또, 웨이브가 없고, 또한 비유탕으로 건조하는 비유탕면의 제조방법으로서, 원료의 혼합공정, 혼합원료의 면대화 공정, 면대의 면선화 공정, 증자공정, 증자면선의 면뭉치화 공정 및 건조공정을 포함하는 비유탕 건조즉석면의 제조방법으로서, 증자면선의 면뭉치화를, 면선의 수분분포상태로 하여 내부의 수분이 표면과 동일하거나 그 보다도 적은 것, 평균 수분량이 10질량% 이상 30질량% 미만인 비유탕 건조즉석면의 제조방법(예를 들면, 특허문헌3 참조)이 있으며, 또, 염용액에서 면선의 삶는처리와 삶는처리를 한 면선을 물로 씻는 공정을 거쳐서 제조된 즉석면류로서, 상기 염의 용액이, 20%(w/v)~포화농도의 염농도의 용액인, 웨이브 없는 비유탕 즉석면류(예를 들면, 특허문헌4 참조) 등이 알려져 있다. 그러나, 이들 방법에 있어서는, 제조공정이 너무 길거나, 제어가 곤란하기 때문에, 얻어지는 즉석면의 면선끼리의 부착이 많고 풀림이 나쁘고, 또 식감에 있어서도 생면을 삶았을 때와 같은 매끈함과 탄력성에는 미치지 못한다는 결점이 있었다.In addition, as a method of producing non-distilled noodles, which are dried without non-milking and dried in non-milking, the mixing process of raw materials, the process of increasing the size of the mixed raw materials, the process of making cotton wool, the process of increasing the weight of the cooked noodles, and the process of increasing the surface of the cooked noodles A method for producing non-lactose dried instant noodles comprising: making the noodle of the steamed noodle line in the state of water distribution of the noodle line, the water content of which is equal to or less than that of the surface, and the average moisture content of 10 mass% or more and 30 mass There is a method for producing non-yutang dried instant noodles less than% (see, for example, Patent Document 3), and as an instant noodles prepared by the process of boiling the boiled and boiled cotton in a salt solution with water, Wave-free non-fatty instant noodles (for example, refer patent document 4) etc. whose solution of the said salt is a solution of the salt concentration of 20% (w / v)-saturation concentration is known. However, in these methods, since the manufacturing process is too long or difficult to control, there is a lot of adhesion between the cotton wires of the instant noodles obtained, the loosening is poor, and the texture and elasticity of the raw noodles are not as good as in the texture. Was flawed.

[특허문헌1] 일본국 특개소54-95755호 공보[Patent Document 1] Japanese Patent Application Laid-Open No. 54-95755

[특허문헌2] 일본국 특개소55-9737호 공보[Patent Document 2] Japanese Patent Application Laid-Open No. 55-9737

[특허문헌3] 일본국 특개소59-48056호 공보[Patent Document 3] Japanese Unexamined Patent Publication No. 59-48056

[특허문헌4] 일본국 특개2000-189089호 공보[Patent Document 4] Japanese Patent Application Laid-Open No. 2000-189089

본 발명의 과제는, 웨이브가 없고 기름에 튀기지 않는 비유탕 즉석면으로서, 우동, 메밀국수 등과 같이 종래의 즉석면에는 없는, 생면을 삶았을 때와 동일한 매끈함과 점착성과 탄력성을 가지며, 조리할 때나 먹을 때에 면선이 균일하게 복원되고 풀림이 양호한 즉석면류를 제공하는 데에 있다. 또, 면대를 증열처리할 때에 부풀림이 발생하지 않고, 이것을 면선화하여 비유탕 즉석면으로 제조하여도, 면선이 세로로 갈라지거나 토막 면발이 생기지 않는 즉석면을 제공하는 데에 있다.An object of the present invention is a non-tangled instant noodles that are not waved and not fried in oil. When eating, it is to provide instant noodles with uniform recovery of unlined noodles. Further, the present invention provides an instant noodle which does not cause swelling during the steaming treatment of the noodle stand, and even if the noodle is made into a non-flourized instant noodle, the noodle does not split vertically or cut into pieces.

본 발명자들은, 종래의 비유탕 즉석면류가, 매끈함과 점착성, 탄력성이 부족하고, 면선의 세로균열이나 토막 면발이 발생하여, 본래의 면과는 차이가 많은 식감이 되는 결점을 개선하기 위하여 예의검토한 결과, 기름에 튀기지 않은 즉석면류의 제조방법에 채용되고 있는 공정의 일부를, 특정한 순서로 변경시킨 후에, 즉 면대를 증열처리하여 알파화하고, 증열처리한 면대를 면선으로 절단하는 공정으로 공정순서를 변경한 다음에, 이 방법에 다시 감압조건하에서 혼합반죽을 실시하는 방법, 제면용 부자재로서 분말유지 및/또는 레시틴을 사용하는 방법, 제면용 부자재 로서 글루텐을 사용하는 방법, 면대의 증열처리 전에, 물, 유화유지용액, 레시틴용액을 면대의 표면에 산포하는 방법중 적어도 한가지 방법을 채용하는 것에 의하여, 생면을 삶았을 때와 동일한 매끈함과 점착성과 탄력성을 가지며, 또한, 면선의 세로균열이나 토막 면발이 없고, 면선에 웨이브를 부여하지 않아도 면선끼리 유착하지 않으며, 복원성과 풀림성이 우수한 웨이브 없는 즉석면류를 얻을 수가 있는 방법을 발견하고, 본 발명을 완성하기에 이르렀다.MEANS TO SOLVE THE PROBLEM The present inventors earnestly examined in order to improve the fault which the conventional non-fatty instant noodles are lacking in smoothness, adhesiveness, and elasticity, the vertical crack of a cotton line and the surface shaving generate | occur | produce, and there is a texture different from the original surface. As a result, after changing a part of the process employed in the manufacturing method of instant noodles, which is not fried in oil, in a specific order, that is, by steaming the noodle stand and cutting the steamed noodle stand with a cotton line. After changing the order, this method is subjected to mixed kneading under reduced pressure again, to using powder fat and / or lecithin as a subsidiary material for making noodles, to using gluten as a subsidiary material for making noodles, and to increasing the temperature of the noodles. When boiled raw noodles by adopting at least one method of dispersing water, emulsion oil solution, lecithin solution on the surface of the cotton stand The same smoothness, adhesiveness and elasticity as those of the same method, and there is no vertical cracking or chipping of the cotton line, and the surface lines do not adhere to each other even if a wave is not applied. It has been found that the present invention has been completed.

즉, 본 발명은, (1)제면용 분말, 제면용 부자재 및 물을 혼합·혼련하여 면의 생반죽을 얻고, 이것을 복합·압연하여 면대를 형성하고, 상기 면대를 증열처리한 후에 면대를 선형상으로 절단하고, 이어서 건조시키는 웨이브가 없는 비유탕 즉석면류의 제조방법으로서, 이하의 방법 중 적어도 한 가지 방법을 채용하는 것을 특징으로 하는 웨이브 없는 비유탕 즉석면류의 제조방법이다. ①감압조건하에서 혼합반죽을 실시하는 방법. ②제면용 부자재로서 분말유지 및/또는 레시틴을 사용하는 방법. ③제면용 부자재로서 글루텐을 사용하는 방법. ④면대의 증열처리 전에, 물, 유화유지용액, 또는 레시틴용액을 면대의 표면에 산포하는 방법에 관한 것이다.That is, the present invention is (1) mixing and kneading the noodle powder, noodle making material and water to obtain raw dough of noodles, and composite and rolled it to form a noodle stand, and after the heat treatment of the noodle stand, A method for producing a non-wet non-fat instant noodles, which is cut into a shape and subsequently dried, is a method of producing a non-fat non-fat instant noodles if the following method is employed. ① Mixing and kneading under reduced pressure. ② A method of using powdered fat and / or lecithin as a subsidiary material for noodle making. ③ Using gluten as a subsidiary ingredient for noodle making. (4) A method of dispersing water, an emulsion holding solution, or a lecithin solution on the surface of a cotton stand before the steaming treatment of the cotton stand.

또 본 발명은, (2)상기 (1)에 있어서의 감압조건이 -0.04MPa 이하인 것을 특징으로 하는 웨이브 없는 비유탕 즉석면류의 제조방법이며, (3)상기 (1) 또는 (2)에 있어서의 제면용 분말에 대하여, 분말유지를 0.5~5.0질량% 및/또는 레시틴을 0.1~2.0질량% 첨가하는 것을 특징으로 하는 웨이브 없는 비유탕 즉석면류의 제조방법이다.Moreover, this invention is the manufacturing method of the wave-free non-fatted instant noodles of (2) the said decompression condition in said (1) is -0.04 Mpa or less, (3) The said (1) or (2) 0.5-5.0 mass% and / or 0.1-2.0 mass% of lecithin are added to the powder for noodle making, which is the manufacturing method of the non-milk-free instant noodles.

또한 본 발명은, (4)상기 (1)~(3)중 어느 하나에 있어서의 제면용 분말에 대하여, 글루텐을 0.5~5.0질량% 첨가하는 것을 특징으로 하는 웨이브 없는 비유탕 즉석면류의 제조방법이다. (5)상기 (1)~(4)중 어느 하나에 있어서, 면대의 증열처리 전에, 물, 유화유지용액, 또는 레시틴용액을 면대에 산포할 때의 산포량을, 면대질량에 대하여 5~40%로 하는 것을 특징으로 하는 웨이브 없는 비유탕 즉석면류의 제조방법이다.The present invention further provides (4) 0.5 to 5.0 mass% of gluten to the noodle making powder according to any one of the above (1) to (3), wherein the method for producing non-fatty non-fatty instant noodles is characterized by the above-mentioned. to be. (5) The dispersion amount at the time of disperse | distributing water, an emulsion holding solution, or a lecithin solution to a cotton stand in any one of said (1)-(4) with respect to a cotton stand mass. It is a manufacturing method of wave-free non-fatty instant noodles, characterized in that%.

(실시예)(Example)

본 발명에서는 즉석면류의 종류가 특별히 한정되지 않으며, 즉석 일본식 면류(즉석우동, 즉석키시멘(납작국수), 즉석소면, 즉석냉국수, 즉석일본메밀면), 즉석중화면, 즉석스파게티 등을 포함하고, 이들 중에서도 특히 즉석우동, 즉석소면, 즉석메밀면, 즉석중화면 등의 제조에 적합하다.In the present invention, the types of instant noodles are not particularly limited, and include instant Japanese noodles (immediate udon noodles, instant noodles, flat noodles), instant noodles, instant cold noodles, instant Japanese soba noodles, instant noodles, instant spaghetti, and the like. Among them, it is particularly suitable for the production of instant udon noodles, instant noodles noodles, instant buckwheat noodles, instant noodles.

본 발명의 웨이브가 없는 비유탕 즉석면류의 제조방법으로서는, 제면용 분말, 제면용 부자재 및 물을 혼합반죽하여 면의 생반죽을 얻고, 이것을 복합·압연하여 면대를 형성하며, 상기 면대를 증열처리하여 알파화하고, 증열처리한 면대를 면선으로 절단하고, 이어서 건조하는 즉석면류의 제조방법으로서, 이 방법에 다시, (1)감압조건하에서 혼합반죽을 실시하는 방법, (2)제면용 부자재로서 분말유지 및/또는 레시틴을 사용하는 방법, (3)제면용 부자재로서 글루텐을 사용하는 방법, (4)면대의 증열처리 전에, 바람직하게는 직전에, 물, 유화유지용액, 또는 레시틴용액을 면대의 표면에 산포하는 방법 가운데, 적어도 하나의 방법을 채용하는 즉석면류의 제조방법이라면 좋으며, 특별히 제한되는 것은 아니나, 상기 (1) 내지 (4)의 방 법 중에서 적어도 2가지 이상의 방법을 채용하는 것이 바람직하다. 특히 상기 (1)의 방법을 우선적으로 채용하고, 이것에 다른 (2) 내지 (4)의 방법을 병용하는 것이 바람직하다. 예를 들면, 상기 (1)의 방법과 (4)의 방법 2개의 방법을 채용하는 제조방법이나, (1)의 방법과 (3)의 방법과 (4)의 방법 3개의 방법을 채용하는 제조방법을 특히 바람직하게 예시할 수가 있으며, 이와 같이 2개 이상의 방법을 채용하는 것에 의해, 복원성 등 즉석면에 요구되는 성질이 전반에 걸쳐 우수할 뿐만 아니라, 식감도 극히 좋은 각종 즉석면을 얻을 수가 있다.As a method for producing a non-fat non-milk instant noodles according to the present invention, a dough for noodle making, a noodle making material, and water are kneaded to obtain raw dough of noodles, which is mixed and rolled to form a noodle stand, and the noodle stand is subjected to a heat treatment process. As a method for producing instant noodles, which is cut into a cotton line and then dried, followed by alpha (1), followed by (1) mixing and kneading under reduced pressure, and (2) as an auxiliary material for noodle making. Method of using powdered fat and / or lecithin, (3) Method of using gluten as a subsidiary material for noodles, (4) Water, emulsified fat or oil, or lecithin solution The method for producing instant noodles using at least one method among the methods of spreading on the surface may be used, and is not particularly limited, but at least two of the methods of (1) to (4) above. It is preferred to employ a method on. In particular, it is preferable to employ | adopt the method of said (1) first, and to use together the method of other (2)-(4) to this. For example, the manufacturing method which employ | adopts the method of (1) and the method of (4), the method of (2), the manufacturing method which employs the method of (1), the method of (3), and the method of (4) The method can be exemplified particularly preferably. By employing two or more methods in this way, not only the properties required for instant noodles, such as restorability, are excellent throughout, but various instant noodles with extremely good texture can be obtained. .

본 발명에 있어서, 상기 「웨이브가 없고 기름에 튀기지 않는 비유탕 즉석면류」란, 웨이브가 없는 직선적인 면선으로 절단하는 등, 그 제조공정 중에서 면선에 웨이브처리를 실시하지 않고, 뜨거운 물에서 복원시켰을 때에 웨이브가 없는 면선이 얻어지는 기름에 튀기지 않은 비유탕의 즉석면류를 말한다.In the present invention, the "non-milk non-fried instant noodle that is not fried in oil" means that the cotton line is restored in hot water without being subjected to wave treatment in the manufacturing line, for example, by cutting into a straight line without a wave. Non-fried instant noodle that is not fried in oil where a wave-free cotton line is obtained.

본 발명에 사용되는 제면용 분말은, 곡분류 및/또는 전분류로 이루어지며, 곡분류로서는, 소맥분, 메밀가루, 옥수수가루, 호밀가루, 보리가루, 귀리가루, 쌀가루 등을 예시할 수 있으며, 전분류로서는, 감자전분, 타피오카전분, 콘스타치, 찰옥수수, 소맥전분, 고구마전분 및 이들의 가교, 에스테르화, 에테르화, 산화, 알파화 등의 가공품 등을 예시할 수 있다.The noodle making powder used in the present invention is composed of cereals and / or starches, and examples of the cereals include wheat flour, buckwheat flour, corn flour, rye flour, barley flour, oat flour, rice flour, and the like. Examples of the starch include potato starch, tapioca starch, corn starch, waxy corn, wheat starch, sweet potato starch and processed products such as crosslinking, esterification, etherification, oxidation and alphaation.

또, 본 발명에 사용되는 제면용 부자재로서는, 식염, 간수, 면질개량제 등을 들 수가 있다. 면질개량제로서는, 예시하면, 난백분(卵白粉), 전(全)계란분 등의 계란 분말; 키산탄검, 구아검, 로커스트빈검 등의 검류, 아르긴산 및 그 염, 증점다당류, 젤라틴, 펙틴 등의 증점제(增粘劑); 동식물유지(분말유지), 유화유지, 쇼 트닝 등의 유지류; 레시틴, 프로필렌글리콜 지방산 에스테르, 자당지방산 에스테르 등의 유화제; 탄산염, 인산염 등의 무기염류; 글루텐, 대두단백질, 카제인 등의 단백류; 그 밖의 소르비트, 에틸알코올, 효소제 등을 들 수 있으나, 본 발명에서는 동식물유지(분말유지), 레시틴, 글루텐, 유화유지를 예시할 수가 있다.Moreover, as a subsidiary material for noodle making used for this invention, a salt, a liver water, a quality improvement agent, etc. are mentioned. Examples of the surface modifier include egg powder such as egg white powder and whole egg powder; Thickeners such as gums such as chitantan gum, guar gum and locust bean gum, arginic acid and salts thereof, thickened polysaccharides, gelatin and pectin; Fats and oils such as animal and vegetable fats and oils, oil and fat fat, and shortening; Emulsifiers such as lecithin, propylene glycol fatty acid esters and sucrose fatty acid esters; Inorganic salts such as carbonates and phosphates; Proteins such as gluten, soy protein, and casein; Although other sorbet, ethyl alcohol, an enzyme, etc. are mentioned, In this invention, animal and vegetable fats and oils, lecithin, gluten, and emulsion maintenance can be illustrated.

증열처리하기 전의 면대의 형성은, 통상의 면류의 제조방법에 있어서 채용되고 있는 제면롤을 사용하여, 면의 생반죽을 복합, 압연하는 방법에 의해 실시할 수가 있다.Formation of the surface stand before a heat-treatment process can be performed by the method of compounding and rolling the raw dough of noodles using the noodle rolls employ | adopted in the normal manufacturing method of noodles.

본 발명에 있어서의 증열처리는, 면대를 수증기식 증열처리기 등의 증열처리설비를 사용하여 알파화하는바, 증열처리의 조건으로서는 95℃이상의 수증기로 2~10분 정도 처리하는 방법을 들 수가 있다.In the present invention, the steaming treatment is alphaized using a steaming treatment equipment such as a steam steaming treatment machine. As the conditions for the steaming treatment, a method of treating the steaming apparatus with steam of 95 ° C. or higher for about 2 to 10 minutes is mentioned. .

본 발명에 있어서는, 상기와 같이 면대를 증열처리한 후, 이하의 방법 중 적어도 하나의 방법을 채용한다.In the present invention, after the surface treatment is performed as described above, at least one of the following methods is employed.

(1) 혼합반죽을 감압조건하에서 실시하는 방법; 본 발명에 있어서, 혼합반죽을 감압조건하에서 실시하는데 있어서, -0.04MPa 이하, 바람직하게는 -0.06MPa 이하에서 실시하고, 이와 같이, 감압한 상태에서 혼합반죽을 하면, 원료의 내부에 공기가 혼입되는 것을 방지할 수가 있으며, 고밀도의 면을 제조할 수가 있다. 그 결과, 보다 탄력성이 우수하고, 고강도와 씹히는 맛이 좋은 면을 얻을 수가 있다.(1) a method of mixing dough under reduced pressure; In the present invention, when the mixing dough is carried out under reduced pressure conditions, the mixing dough is carried out at -0.04 MPa or less, preferably -0.06 MPa or less. Can be prevented, and a high density cotton can be manufactured. As a result, noodles can be obtained which are more excellent in elasticity and have good strength and chewy taste.

(2) 제면용 부자재로서, 분말유지 및/또는 레시틴을 사용하는 방법; 본 발명에서 사용하는 분말유지로서는, 동물성 분말유지나 식물성 분말유지를 사용할 수가 있다. 동물성 분말유지로서는, 융점이 20℃이상의 우지(牛脂), 돈지(豚脂) 등의 동 물성 유지를 유화피복막제로 하여 O/W형으로 유화(乳化)한 후, 분무건조하여 얻어지는 분말 등을 들 수가 있다. 식물성 분말유지로서는, 팜유, 야자유, 대두유, 면실유 등의 식물성 유지를 유화피복막제로 하여 O/W형으로 유화한 후, 분무건조하여 얻어지는 분말 등을 들 수가 있다. 또, 그 배합비율은, 제면용 분말에 대하여, 0.5~5.0질량%, 바람직하게는 1.0~3.0질량%이다. 이와 같은 분말유지를 상기의 비율로 배합함으로서, 특히 복원성, 풀림, 매끈함이 향상된다.(2) a method for using powdered fats and / or lecithin as a subsidiary material for noodle making; As the powder fat and oil used in the present invention, animal powder fat and vegetable powder fat and fat can be used. As animal powder fats and oils, powders obtained by spray drying after emulsifying in the O / W form using oil or fat fats and oils having a melting point of 20 ° C. or higher, such as pork fat or the like as an emulsion coating agent I can lift it. Examples of the vegetable powder oil include a powder obtained by emulsifying vegetable oils such as palm oil, palm oil, soybean oil and cottonseed oil as O / W type using an emulsified coating agent, followed by spray drying. Moreover, the compounding ratio is 0.5-5.0 mass% with respect to the powder for noodles making, Preferably it is 1.0-3.0 mass%. By mix | blending such powder fats and oils with said ratio, especially recoverability, loosening, and smoothness are improved.

또, 본 발명에 사용하는 레시틴으로서는, 난황(卵黃)유래 또는 대두유래 등 그 유래는 특별히 제한되지 않고, 또 효소처리를 한 레시틴을 사용할 수가 있다. 레시틴의 배합비율은, 제면용 분말에 대하여, 0.1~2.0질량%, 바람직하게는, 0.5~1.0질량%이며, 레시틴을 사용하는 것에 의해, 분말유지와 마찬가지로, 특히 복원성, 풀림, 매끈함이 향상된다.As the lecithin used in the present invention, the origin thereof, such as egg yolk origin or soybean origin, is not particularly limited, and lecithin treated with enzyme can be used. The blending ratio of lecithin is 0.1 to 2.0% by mass, preferably 0.5 to 1.0% by mass relative to the powder for noodle making, and by using lecithin, particularly recoverability, loosening and smoothness are improved, similarly to powder maintenance. .

(3) 제면용 부자재로서, 글루텐을 사용하는 방법; 본 발명에 사용하는 글루텐으로서는, 예를 들면, 소맥글루텐, 콘글루텐을 들 수가 있으며, 특히 소맥글루텐이 바람직하다. 수분을 함유한 상태의 것(젖은 글루텐), 동결상태의 것, 또는 변성을 경감시키면서 건조하여 얻어지는 건조글루텐(바이탈글루텐의 이름으로 유통되고 있다) 등이 있으나, 특히 건조글루텐이 바람직하다. 글루텐의 배합량은, 제면용 분말에 대하여, 0.5~5.0질량%, 바람직하게는 1.0~3.0질량%이고, 이 범위의 사용에 의해, 부풀어오름의 방지나, 복원성, 풀림, 매끄러움, 점착성과 탄력성의 향상을 꾀할 수가 있다.(3) a method of using gluten as a subsidiary material for noodle making; Examples of the gluten used in the present invention include wheat gluten and corn gluten, and wheat gluten is particularly preferable. There are water-containing ones (wet gluten), frozen ones, or dried gluten (available in the name of vital gluten) obtained by drying while reducing denaturation. Dry gluten is particularly preferable. The blending amount of the gluten is 0.5 to 5.0% by mass, preferably 1.0 to 3.0% by mass, based on the powder for noodle making, and by use of this range, it is possible to prevent swelling, restorability, loosening, smoothness, adhesion and elasticity. Can improve.

(4) 면대의 증열처리 전에, 물, 유화유지용액, 또는 레시틴용액을 면대의 표 면에 산포하는 방법; 본 발명에 사용하는 유화유지로서는, 물에 용해되기 쉽게 한 것이라면 어떤 것이든 좋으며, 식물유와 글리세린지방산 에스테르 등의 유화제로 이루어지는 제제 등을 예시할 수가 있다. 또, 본 방법에 있어서의 레시틴으로서는 상기 (2)의 방법에 있어서 예시한 레시틴을 사용할 수가 있다. 본 발명의 방법에서는, 증열처리 전, 바람직하게는 직전에, 물, 유화유지용액, 또는 레시틴용액을 면대의 표면에 산포하는바, 산포하는 방법으로서는 면대의 표면에 균일하게 산포할 수 있는 것이라면 어떠한 방법이라도 좋고, 분무 등의 방법이 바람직하게 사용된다. 이들 용액을 분무하는 것에 의해, 다음 공정에 있어서의 면선끼리의 부착을 방지할 수가 있다. 또, 산포량은, 면대의 질량에 대하여, 5~40%, 바람직하게는 10~20%이며, 유화유지용액 및 레시틴용액의 농도는 0.3~5.0%, 바람직하게는 1.0~3.0%이다.(4) A method of dispersing water, an emulsion holding solution, or a lecithin solution on the surface of the cotton stand before the steaming treatment of the cotton stand; The emulsified oil and fat used in the present invention may be any one as long as it is easily dissolved in water, and examples thereof include emulsifiers such as vegetable oil and glycerin fatty acid esters. In addition, as the lecithin in the present method, the lecithin exemplified in the above method (2) can be used. In the method of the present invention, water, an emulsion holding solution, or a lecithin solution are scattered on the surface of the surface of the surface of the surface of the surface of the surface of the surface of the surface of the surface of the surface of the surface of the surface of the surface of the surface of the surface. A method may be sufficient and methods, such as spraying, are used preferably. By spraying these solutions, it is possible to prevent adhesion of the face lines in the next step. The amount of dispersion is 5 to 40%, preferably 10 to 20% with respect to the mass of the cotton stand, and the concentration of the emulsion holding solution and the lecithin solution is 0.3 to 5.0%, preferably 1.0 to 3.0%.

이하, 실시예를 통해 본 발명의 웨이브가 없는 비유탕 즉석면류의 제조방법을, 우동, 메밀면, 중화면, 소면의 순서에 따라 보다 구체적으로 설명하는바, 본 발명의 기술적 범위는 이들의 예시에 한정되는 것은 아니다.Hereinafter, the method for preparing non-tangled non-tangled instant noodles according to the present invention will be described in more detail according to the order of udon, buckwheat noodles, medium noodles, and noodles, and the technical scope of the present invention is exemplified. It is not limited to.

[우동 비교예 1] [Udon Noodles Comparative Example 1]

중력소맥분(닛신세이훈(주) 제품「토쿠스즈메」) 80질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 조제하여 두고, 이것을 상기 제면용 분말에 첨가하여 상압(常壓)하에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.3㎜의 면대로 하고, 절단날 10번의 각날을 사용하여 통상적인 방법에 의해 웨이브를 넣고, 웨이브가 있는 면선으로 절단하였다. 이 면선을 온도 100℃의 증기에서 2분간 증열처리하고, 이어서 이 면선을 30㎝길이로 절단한 후, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 세로균열·토막 면발은 없었으나, 웨이브가 있기 때문에 위화감이 있었다.Gravity wheat flour (Tokusuzume, manufactured by Nisshin Seihoon) 80 parts by mass, and 10 parts by mass of etherified potato starch (Zercore BO-15, manufactured by J-Oil Miruz Co., Ltd.) and raw potato starch 10 parts by mass of Nakashari, a product of the Kren Agricultural Cooperative Federation, was uniformly mixed to obtain a powder for noodle making. Separately, the aqueous solution which melt | dissolved 1 mass part of salts in 35 mass parts of water was prepared, it was added to the said powder for noodle making, and it mixed and kneaded for 15 minutes under normal pressure, and the raw dough of noodles was manufactured. Subsequently, the raw dough of this surface is compounded and rolled by the conventional method using a noodle roll, and it is set as the surface of thickness 1.3mm, Wave is inserted by the conventional method using each blade of 10 cutting edges, Cut with cotton line. The cotton line was steamed for 2 minutes in a steam at a temperature of 100 ° C., and then the cotton line was cut into 30 cm lengths, filled in a mold by one person, dried for about 15 minutes with hot air at 100 ° C., and then dried for about 9% of moisture. A bunch of 65 g / form was obtained. The cotton line after restoring this bundle in boiling water did not have vertical cracking and chipping, but there was a sense of discomfort because of the wave.

[우동 비교예 2][Udon noodle comparative example 2]

중력소맥분(닛신세이훈(주) 제품「토쿠스즈메」) 70질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 15질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 15질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여 상압(常壓)하에 있어서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.3㎜의 면대로 하고, 절단날 10번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하였다. 이 면선을 온도 100℃의 증기에서 2분간 증열처리하고, 이어서 이 증열처리한 면선을 30㎝길이로 절단한 후, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 웨이브가 없고, 세로균열·토막 면발도 없었으나, 면선끼리 결착하고 있는 부분이 많았 다.Gravity Wheat Flour (Nisshin Seihun Co., Ltd., Tokuzuzume) 70 parts by mass and Etherized Potato Starch (J-Coeur Co., Ltd. product `` Zercore BO-15 '') 15 parts by mass and raw potato starch 15 parts by mass of the Nakashari product of the Kren Agricultural Cooperative Federation was uniformly mixed to obtain a powder for noodle making. Separately, the aqueous solution which melt | dissolved 1 mass part of salts in 35 mass parts of water was produced, this was added to the said powder for noodle making, and it knead | mixed and kneaded for 15 minutes under normal pressure, and the raw dough of noodles was manufactured. Subsequently, the raw dough of this surface was compounded and rolled by the conventional method using the noodle roll, and it was set as the surface of thickness 1.3mm, and it cut | disconnected with the straight line line without a wave using each blade of 10 cutting edges. The cotton line was steamed for 2 minutes in a steam at a temperature of 100 ° C., and then the steamed cotton line was cut into 30 cm lengths, filled in a mold by one person, dried for about 15 minutes with hot air at 100 ° C., and dried for about 9 minutes. A cotton ball of 65% per meal was obtained. The cotton line after restoring this bundle in boiling water had no waves, and there were no vertical cracks and chippings, but many of the cotton lines were bound together.

[우동 비교예 3][Udon Noodles Comparative Example 3]

중력소맥분(닛신세이훈(주) 제품「토쿠스즈메」) 80질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여 상압(常壓)하에 있어서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.3㎜의 면대로 하였다. 이 면대를 온도 100℃의 증기에서 2분간 증열처리하고, 이어서, 이 증열처리한 면대를 절단날 10번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하였다. 얻어진 면선을 30㎝길이로 절단하고, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 웨이브가 없고, 위화감은 없었으나, 면선의 세로균열·토막 면발이 많이 존재하고 있었다.Gravity wheat flour (Tokusuzume, manufactured by Nisshin Seihoon) 80 parts by mass, and 10 parts by mass of etherified potato starch (Zercore BO-15, manufactured by J-Oil Miruz Co., Ltd.) and raw potato starch 10 parts by mass of Nakashari, a product of the Kren Agricultural Cooperative Federation, was uniformly mixed to obtain a powder for noodle making. Separately, the aqueous solution which melt | dissolved 1 mass part of salts in 35 mass parts of water was produced, this was added to the said powder for noodle making, and it knead | mixed and kneaded for 15 minutes under normal pressure, and the raw dough of noodles was manufactured. Next, the raw dough of this surface was compounded and rolled by the conventional method using the noodle roll, and it was set as the surface of thickness 1.3mm. This cotton stand was steamed for 2 minutes in steam of 100 degreeC, and this steamed cotton stand was cut into the straight line without a wave using each blade of 10 cutting blades. The obtained cotton line was cut | disconnected to length 30cm, it filled in the mold by 1 person quantity, and it dried for about 15 minutes by hot air of 100 degreeC, and obtained 65 g / minute of cotton bundles of about 9% of moisture. The cotton line after restoring this cotton ball in boiling water had no wave and there was no discomfort, but there existed a lot of vertical cracks and chips of cotton line.

[우동 실시예 1]Udon Example 1

중력소맥분(닛신세이훈(주) 제품「토쿠스즈메」) 80질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두 고, 이것을 상기 제면용 분말에 첨가하고, 감압용 믹서를 사용하여 감압조건하(-0.08MPa)에 있어서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.3㎜의 면대로 하였다. 이어서, 이 면대를 온도 100℃의 증기에서 2분간 증열처리하고, 또, 이 증열처리한 면대를 절단날 10번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하였다. 얻어진 면선을 30㎝길이로 절단하고, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 웨이브가 없고 전혀 위화감이 없는 것이었다. 또, 세로균열·토막 면발은 전혀 발생하지 않았다.Gravity wheat flour (Tokusuzume, manufactured by Nisshin Seihoon) 80 parts by mass, and 10 parts by mass of etherified potato starch (Zercore BO-15, manufactured by J-Oil Miruz Co., Ltd.) and raw potato starch 10 parts by mass of Nakashari, a product of the Kren Agricultural Cooperative Federation, was uniformly mixed to obtain a powder for noodle making. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, and this solution was added to the noodle-making powder, and mixed and kneaded for 15 minutes under reduced pressure conditions (-0.08 MPa) using a pressure-sensitive mixer. Raw dough was prepared. Next, the raw dough of this surface was compounded and rolled by the conventional method using the noodle roll, and it was set as the surface of thickness 1.3mm. Subsequently, this cotton stand was steamed for 2 minutes in steam of 100 degreeC, and this steamed cotton stand was cut into the straight line without a wave using each blade of 10 cutting blades. The obtained cotton line was cut | disconnected to length 30cm, it filled in the mold by 1 person quantity, and it dried for about 15 minutes by hot air of 100 degreeC, and obtained 65 g / minute of cotton bundles of about 9% of moisture. The cotton line after restoring this bundle in boiling water had no wave and no discomfort. In addition, no longitudinal cracking or chipping occurred.

[우동 실시예 2]Udon Example 2

감압용 믹서를 사용하여 혼합반죽하는 감압조건을 -0.04MPa로 바꾼 것 이외는 우동 실시예1과 동일하게 하여, 면의 생반죽을 제조하고, 면대증열처리, 면선 절단, 형틀 채우기, 건조를 실시하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는물에서 복원시킨 후의 면선은, 웨이브가 없고 위화감이 전혀 없었다. 또, 세로균열·토막 면발도 거의 없었다.Raw dough for noodles was prepared in the same manner as in Example 1 except for changing the pressure-reduced condition of the mixed dough using a pressure-sensitive mixer to -0.04 MPa. To obtain a cotton ball 65g / meal of about 9% moisture. The cotton line after restoring this bundle of noodles in boiling water had no wave and no discomfort. In addition, there were almost no vertical cracks and chippings.

[우동 실시예 3]Udon Example 3

중력소맥분(닛신세이훈(주) 제품「토쿠스즈메」) 80질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 분말유지(미요시유시(주) 제품「마직구홧토 202」) 2질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 혼합물에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08MPa)에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서, 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.3㎜의 면대로 하였다. 이 면대를 온도 100℃의 수증기에서 2분간 증열처리하였다. 이어서, 이 증열처리한 면대를 절단날 10번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 얻어진 면선을 30㎝길이로 절단하여, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 웨이브가 없고 전혀 위화감이 없는 것이었다. 또, 세로균열·토막 면발도 없었다.Gravity wheat flour (Tokusuzume, manufactured by Nisshin Seihoon) 80 parts by mass, and 10 parts by mass of etherified potato starch (Zercore BO-15, manufactured by J-Oil Miruz Co., Ltd.) and raw potato starch 10 parts by mass of Nakashari, a product of the Kren Agricultural Cooperative Federation, was uniformly mixed to obtain a powder for noodle making. 2 mass parts of powder fats and oils ("Majigujanto 202" by Miyoshi Yushi Co., Ltd.) were uniformly mixed with this noodle powder, and the mixture was obtained. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, and this solution was added to the mixture, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a mixer for pressure to prepare raw dough of noodles. Prepared. Subsequently, the raw dough of this surface was compounded and rolled by the conventional method using the noodle roll, and it was set as the surface of thickness 1.3mm. This cotton stand was steamed for 2 minutes in steam of 100 degreeC. Subsequently, this steamed cotton strip was cut into a straight line without a wave using each blade of cutting blade 10, and the obtained cotton line was cut into 30 cm lengths, filled in a mold by one person, and then heated to about 15 ° C. by a hot air of 100 ° C. It dried for 1 minute and obtained 65 g of cotton bundles of about 9% of moisture. The cotton line after restoring this bundle in boiling water had no wave and no discomfort. In addition, there was no longitudinal cracking or chipping.

[우동 실시예 4]Udon Example 4

중력소맥분(닛신세이훈(주) 제품「토쿠스즈메」) 80질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 분말레시틴(닛신오이리오(주) 제품「베이시스LP2070R」) 0.5질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 혼합물에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08MPa)에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서, 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.3㎜의 면대로 하였다. 이 면대를 온도 100℃의 수증기에서 2분간 증열처리하였다. 이어서, 이 증열처리한 면대를 절단날 10번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 다시 이 면선을 30㎝길이로 절단하여, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 웨이브가 없고 전혀 위화감이 없는 것이었다. 또, 세로균열·토막 면발도 전혀 존재하지 않았다.Gravity wheat flour (Tokusuzume, manufactured by Nisshin Seihoon) 80 parts by mass, and 10 parts by mass of etherified potato starch (Zercore BO-15, manufactured by J-Oil Miruz Co., Ltd.) and raw potato starch 10 parts by mass of Nakashari, a product of the Kren Agricultural Cooperative Federation, was uniformly mixed to obtain a powder for noodle making. 0.5 mass parts of powder lecithin ("Vasis LP2070R" by Nisshin Orio Co., Ltd.) was uniformly mixed with this noodle powder, and the mixture was obtained. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, and this solution was added to the mixture, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a mixer for pressure to prepare raw dough of noodles. Prepared. Subsequently, the raw dough of this surface was compounded and rolled by the conventional method using the noodle roll, and it was set as the surface of thickness 1.3mm. This cotton stand was steamed for 2 minutes in steam of 100 degreeC. Subsequently, this steamed cotton strip was cut into a straight line without a wave using each blade of cutting blade 10, and then cut into 30 cm lengths, and filled into a mold by one recognition amount, and then subjected to hot air at 100 ° C. It dried for 15 minutes and obtained 65 g of cotton bundles of about 9% of moisture. The cotton line after restoring this bundle in boiling water had no wave and no discomfort. In addition, there was no longitudinal crack and chipping.

[우동 실시예 5]Udon Example 5

중력소맥분(닛신세이훈(주) 제품「토쿠스즈메」) 80질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08MPa)에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서, 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.3㎜의 면대로 하였다. 이 면대의 표면에 물을 면대 질량의 20% 분무한 후, 온도 100℃의 수증기에서 2분간 증열처리하였다. 이어서, 이 증열처리한 면대를 절단날 10번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 이 면선을 30㎝길이로 절단하여, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 웨이브가 없고 전혀 위화감이 없는 것이었다. 또, 세로균열·토막 면발도 전혀 존재하지 않았다.Gravity wheat flour (Tokusuzume, manufactured by Nisshin Seihoon) 80 parts by mass, and 10 parts by mass of etherified potato starch (Zercore BO-15, manufactured by J-Oil Miruz Co., Ltd.) and raw potato starch 10 parts by mass of Nakashari, a product of the Kren Agricultural Cooperative Federation, was uniformly mixed to obtain a powder for noodle making. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, and this solution was added to the noodle-making powder, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a pressure-sensitive mixer to produce raw noodles. Dough was prepared. Subsequently, the raw dough of this surface was compounded and rolled by the conventional method using the noodle roll, and it was set as the surface of thickness 1.3mm. Water was sprayed on the surface of this surface stage by 20% of the mass of the surface stage, and then steamed for 2 minutes in steam at a temperature of 100 ° C. Subsequently, this steamed surface band was cut into a straight line without a wave using each blade of cutting blade 10, cut into 30 cm lengths, and filled into a mold by one recognition portion, and heated to about 15 ° C. with a hot air of 100 ° C. It dried for 1 minute and obtained 65 g of cotton bundles of about 9% of moisture. The cotton line after restoring this bundle in boiling water had no wave and no discomfort. In addition, there was no longitudinal crack and chipping.

[우동 실시예 6][Udon Example 6]

중력소맥분(닛신세이훈(주) 제품「토쿠스즈메」) 80질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08MPa)에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서, 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.3㎜의 면대로 하였다. 이 면대의 표면에 2%의 레시틴용액(닛신오이리오(주) 제품「베이시스LP2070R」)을 면대질량의 20% 분무한 후, 온도 100℃의 수증기에서 2분간 증열처리하였다. 이어서, 이 증열처리한 면대를 절단날 10번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 이 면선을 30㎝길이로 절단하여, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 웨이브가 없고 전혀 위화감이 없는 것이었다. 또, 세로균열·토막 면발도 전혀 존재하지 않았다.Gravity wheat flour (Tokusuzume, manufactured by Nisshin Seihoon) 80 parts by mass, and 10 parts by mass of etherified potato starch (Zercore BO-15, manufactured by J-Oil Miruz Co., Ltd.) and raw potato starch 10 parts by mass of Nakashari, a product of the Kren Agricultural Cooperative Federation, was uniformly mixed to obtain a powder for noodle making. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, and this solution was added to the noodle-making powder, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a pressure-sensitive mixer to produce raw noodles. Dough was prepared. Subsequently, the raw dough of this surface was compounded and rolled by the conventional method using the noodle roll, and it was set as the surface of thickness 1.3mm. A 2% lecithin solution ("Basis LP2070R" manufactured by Nisshin Orio Co., Ltd.) was sprayed on the surface of the cotton stand by 20% of the cotton stand mass, followed by steaming for 2 minutes in steam at a temperature of 100 ° C. Subsequently, this steamed surface band was cut into a straight line without a wave using each blade of cutting blade 10, cut into 30 cm lengths, and filled into a mold by one recognition portion, and heated to about 15 ° C. with a hot air of 100 ° C. It dried for 1 minute and obtained 65 g of cotton bundles of about 9% of moisture. The cotton line after restoring this bundle in boiling water had no wave and no discomfort. In addition, there was no longitudinal crack and chipping.

[우동 실시예 7]Udon Example 7

중력소맥분(닛신세이훈(주) 제품「토쿠스즈메」) 80질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부를 균일하게 혼합하여 제면용 분 말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08MPa)에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서, 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.3㎜의 면대로 하였다. 이 면대의 표면에 2%의 유화유지용액(리켄비타민(주) 제품「에마테크S-550」)을 면대질량의 20% 분무한 후, 온도 100℃의 수증기에서 2분간 증열처리하였다. 이어서, 이 증열처리한 면대를 절단날 10번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 이 면선을 30㎝길이로 절단하여, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 웨이브가 없고 전혀 위화감이 없는 것이었다. 또, 세로균열·토막 면발도 전혀 존재하지 않았다.Gravity wheat flour (Tokusuzume, manufactured by Nisshin Seihoon) 80 parts by mass, and 10 parts by mass of etherified potato starch (Zercore BO-15, manufactured by J-Oil Miruz Co., Ltd.) and raw potato starch 10 parts by mass of Nakashari, a product of the Kren Agricultural Cooperative Federation, was uniformly mixed to obtain a powder for noodle making. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, and this solution was added to the noodle-making powder, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a pressure-sensitive mixer to produce raw noodles. Dough was prepared. Subsequently, the raw dough of this surface was compounded and rolled by the conventional method using the noodle roll, and it was set as the surface of thickness 1.3mm. 2% of emulsion holding solution (Ematech S-550 manufactured by Rikenvitamin Co., Ltd.) was sprayed on the surface of the cotton stand by 20% of the cotton stand mass, followed by steaming for 2 minutes in steam at a temperature of 100 ° C. Subsequently, this steamed surface band was cut into a straight line without a wave using each blade of cutting blade 10, cut into 30 cm lengths, and filled into a mold by one recognition portion, and heated to about 15 ° C. with a hot air of 100 ° C. It dried for 1 minute and obtained 65 g of cotton bundles of about 9% of moisture. The cotton line after restoring this bundle in boiling water had no wave and no discomfort. In addition, there was no longitudinal crack and chipping.

[관능시험 등][Sensory test, etc.]

이상의 비교예1~3 및 실시예1~7에서 얻어진 각 우동 면뭉치 65g/식을 넣은 용기에, 450ml의 끓는 물을 부어 5분간 복원하고, 분말의 우동국물을 넣었다. 이 면을 10명의 패널에게 먹게하여, 「복원성」, 「풀림」, 「매끄러움」 및 「점착·탄력성」에 대하여 하기의 표1에 나타내는 평가기준에 따라 관능시험 등을 실시하고, 그 평균값을 구하였다. 결과를 4개의 평균값의 합계인 종합점과 함께 표2에 나타낸다.450 ml of boiling water was poured into the container which put 65 g of each noodle noodles bundles obtained by the said Comparative Examples 1-3 and Examples 1-7, and was restored for 5 minutes, and the powdered udon soup was put. The panel was eaten by ten people, and then subjected to sensory tests and the like according to the evaluation criteria shown in Table 1 below for the "resilience", "loosening", "smoothness" and "adhesion / elasticity". It was. The results are shown in Table 2 together with the integrated points, which are the sum of the four average values.

상기 표2에 나타내는 바와 같이, 본 발명의 우동 실시예1~7에 의해 얻어진 우동은, 비교예1~3에 의해 얻어진 우동과 비교하여, 복원성, 풀림, 매끄러움, 점착·탄력성에 있어서 우수하다. 실시예3~7의 우동, 특히 실시예6 및 7의 우동은, 매끄러움, 점착·탄력성의 식감이 우수했다.As shown in the said Table 2, the udon noodles obtained by the udon Examples 1-7 of this invention are excellent in recoverability, loosening, smoothness, adhesiveness, and elasticity compared with the udon noodles obtained by Comparative Examples 1-3. The udon noodles of Examples 3-7, especially the udon noodles of Examples 6 and 7, were excellent in the smoothness, the texture of adhesiveness, and elasticity.

[메밀면 비교예 1][Buckwheat noodles comparative example 1]

강력소맥분(닛신세이훈(주) 제품「미리온」) 60질량부와 메밀가루(이시모리세이훈(주) 제품「토쿠에비스」) 30질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여, 상압하에서 15분간 혼합반죽하여 메밀 생반죽을 제조하였다. 이어서, 이 메밀 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하고, 절단날 22번의 각날을 사용하여, 상법에 의해 웨이브를 부여하고, 웨이브가 있는 면선으로 절단하였다. 이 면선을 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 이어서, 이 증열처리한 면선을 30㎝길이로 절단한 후, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 웨이브가 있기 때문에 위화감이 있었으나, 세로균열·토막 면발은 전혀 없었다.60 parts by weight of strong wheat flour (Mirion, manufactured by Nisshin Seihoon Co., Ltd.), and 30 parts by weight of buckwheat flour (Toku-Ebisu, manufactured by Ishimori Sehun Co., Ltd.) and etherified potato starch 10 mass parts of "Zerocor BO-15" by the Rouge company was uniformly mixed, and the powder for noodle making was obtained. Separately, the aqueous solution which melt | dissolved 1 mass part of salts in 35 mass parts of water was produced, this was added to the said powder for noodle making, and it knead | mixed and kneaded for 15 minutes under normal pressure, and the buckwheat dough was produced. Subsequently, this buckwheat dough is composited and rolled by a conventional method using a noodle roll, to a plane having a thickness of 1.1 mm, and the wave is given by a conventional method using each blade of the cutting blade 22, and there is a wave Cut with cotton line. This cotton line was steamed for 2 minutes and 30 seconds in the steam of 100 degreeC. Subsequently, this steamed cotton wire was cut | disconnected to length 30cm, and it filled into a mold by 1 person quantity, and dried for about 15 minutes with hot air of 100 degreeC, and obtained 65 g / minute of cotton bundles of about 9% of moisture. The cotton line after restoring this cotton ball in boiling water had a wave, and there was a sense of incongruity, but there was no longitudinal cracking or chipping.

[메밀면 비교예 2][Buckwheat noodles comparative example 2]

강력소맥분(닛신세이훈(주) 제품「미리온」) 60질량부와 메밀가루(이시모리세이훈(주) 제품「토쿠에비스」) 30질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여, 상압하에서 15분간 혼합반죽하여 메밀 생반죽을 제조하였다. 이어서, 이 메밀 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하고, 절단날 22번의 각날을 사용하여, 웨이브가 없는 직선적인 면선으로 절단하였다. 이어서, 이 면선을 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 이 증열처리한 면선을 30㎝길이로 절단한 후, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 웨이브는 없었으나 면선끼리 결착하고 있는 부분이 있었다. 그러나 세로균열·토막 면발은 전혀 없었다.60 parts by weight of strong wheat flour (Mirion, manufactured by Nisshin Seihoon Co., Ltd.), and 30 parts by weight of buckwheat flour (Toku-Ebisu, manufactured by Ishimori Sehun Co., Ltd.) and etherified potato starch 10 mass parts of "Zerocor BO-15" by the Rouge company was uniformly mixed, and the powder for noodle making was obtained. Separately, the aqueous solution which melt | dissolved 1 mass part of salts in 35 mass parts of water was produced, this was added to the said powder for noodle making, and it knead | mixed and kneaded for 15 minutes under normal pressure, and the buckwheat dough was produced. Subsequently, this buckwheat dough was composited and rolled by the usual method using a noodle roll, and it was set as the surface of thickness 1.1mm, and it cut | disconnected by the straight face line without a wave using each blade of the cutting blade 22. This cotton line was then steamed for 2 minutes and 30 seconds in steam at a temperature of 100 ° C. The steamed cotton line was cut into 30 cm lengths, filled in a mold by one person, and dried for 15 minutes by hot air at 100 ° C to obtain 65 g / min of cotton wool having a moisture content of about 9%. The cotton line after restoring this cotton ball in boiling water did not have a wave but had a portion where the cotton lines were bound together. However, there was no longitudinal cracking or chipping.

[메밀면 비교예 3][Buckwheat noodles comparative example 3]

강력소맥분(닛신세이훈(주) 제품「미리온」) 60질량부와 메밀가루(이시모리세이훈(주) 제품「토쿠에비스」) 30질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여, 상압하에서 15분간 혼합반죽하여 메밀 생반죽을 제조하였다. 이어서, 이 메밀 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이 면대를 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 22번의 각날을 사용하여, 웨이브가 없는 직선적인 면선으로 절단하였다. 이 면선을 30㎝길이로 절단하여 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은, 웨이브가 없고 위화감이 전혀 없었으나, 세로균열·토막 면발이 많이 존재하고 있었다.60 parts by weight of strong wheat flour (Mirion, manufactured by Nisshin Seihoon Co., Ltd.), and 30 parts by weight of buckwheat flour (Toku-Ebisu, manufactured by Ishimori Sehun Co., Ltd.) and etherified potato starch 10 mass parts of "Zerocor BO-15" by the Rouge company was uniformly mixed, and the powder for noodle making was obtained. Separately, the aqueous solution which melt | dissolved 1 mass part of salts in 35 mass parts of water was produced, this was added to the said powder for noodle making, and it knead | mixed and kneaded for 15 minutes under normal pressure, and the buckwheat dough was produced. Next, this buckwheat dough was composited and rolled by the conventional method using a noodle roll, and it was made into the surface of thickness 1.1mm. This cotton stand was steamed for 2 minutes and 30 seconds in steam at a temperature of 100 ° C. The obtained heat-treated face band was cut into a straight line without a wave using each blade of cutting blade 22. This cotton line was cut | disconnected to 30 cm length, it filled in the mold by 1 person quantity, and it dried for about 15 minutes with hot air of 100 degreeC, and obtained 65 g of cotton bundles of about 9% of moisture. The cotton line after restoring this bundle in boiling water had no wave and no discomfort, but there were many longitudinal cracks and chips.

[메밀면 실시예 1][Buckwheat noodles example 1]

강력소맥분(닛신세이훈(주) 제품「미리온」) 60질량부와 메밀가루(이시모리세이훈(주) 제품「토쿠에비스」) 30질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08MPa)에서 15분간 혼합반죽하여 메밀 생반죽을 제조하였다. 이어서, 이 메밀 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이 면대를 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 22번의 각날을 사용하여, 웨이브가 없는 직선적인 면선으로 절단하고, 다시 면선을 30㎝길이로 절단하였다. 절단한 면선을 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고 위화감이 전혀 없었다. 또, 세로균열·토막 면발도 전혀 없었다.60 parts by weight of strong wheat flour (Mirion, manufactured by Nisshin Seihoon Co., Ltd.), and 30 parts by weight of buckwheat flour (Toku Ebisu, manufactured by Ishimori Sehun Co., Ltd.) and etherified potato starch (J-Oilumi Co., Ltd.) 10 mass parts of "Zerocor BO-15" by the Rouge company was uniformly mixed, and the powder for noodle making was obtained. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, and this solution was added to the noodle-making powder, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a pressure-sensitive mixer. Was prepared. Next, this buckwheat dough was composited and rolled by the conventional method using a noodle roll, and it was made into the surface of thickness 1.1mm. This cotton stand was steamed for 2 minutes and 30 seconds in steam at a temperature of 100 ° C. The obtained heat-treated face band was cut into a straight line without a wave using each blade of cutting blade 22, and the face line was further cut to a length of 30 cm. The cut cotton wire was filled into a mold by one person, and dried for about 15 minutes by hot air at 100 ° C. to obtain 65 g of cotton bundles having a moisture content of about 9%. The cotton line after restoring this cotton ball in boiling water had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[메밀면 실시예 2][Buckwheat noodles example 2]

강력소맥분(닛신세이훈(주) 제품「미리온」) 60질량부와 메밀가루(이시모리세이훈(주) 제품「토쿠에비스」) 30질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 건조글루텐(그리코에이요우쇼쿠힝(주) 제품 「A그루G」) 2.0질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 혼합물에 첨가하여, 상압하에서 15분간 혼합반죽하여 메밀 생반죽을 제조하였다. 이어서, 이 메밀 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이어서, 이 면대를 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 22번의 각날을 사용하여, 웨이브가 없는 직선적인 면선으로 절단하였다. 다시 이 면선을 30㎝길이로 절단하고, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고 위화감이 전혀 없었다. 또, 세로균열·토막 면발도 전혀 없었다.60 parts by weight of strong wheat flour (Mirion, manufactured by Nisshin Seihoon Co., Ltd.), and 30 parts by weight of buckwheat flour (Toku-Ebisu, manufactured by Ishimori Sehun Co., Ltd.) and etherified potato starch 10 mass parts of "Zerocor BO-15" by the Rouge company was uniformly mixed, and the powder for noodle making was obtained. To this noodle-making powder, 2.0 parts by mass of dry gluten (Grico Co., Ltd. product "A Gru G") was uniformly mixed to obtain a mixture. Separately, the aqueous solution which melt | dissolved 1 mass part of salts in 35 mass parts of water was produced, this was added to the said mixture, and it knead | mixed and kneaded for 15 minutes under normal pressure, and the buckwheat dough was produced. Next, this buckwheat dough was composited and rolled by the conventional method using a noodle roll, and it was made into the surface of thickness 1.1mm. Subsequently, this cotton stand was steamed for 2 minutes and 30 seconds in steam of 100 degreeC. The obtained heat-treated face band was cut into a straight line without a wave using each blade of cutting blade 22. The cotton line was cut again to 30 cm in length, filled in a mold by one person and dried for about 15 minutes with hot air at 100 ° C. to obtain 65 g / min of cotton bundle having a water content of about 9%. The cotton line after restoring this cotton ball in boiling water had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[메밀면 실시예 3]Buckwheat noodles example 3

강력소맥분(닛신세이훈(주) 제품「미리온」) 60질량부와 메밀가루(이시모리세이훈(주) 제품「토쿠에비스」) 30질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 건조글루텐(그리코에이요우쇼쿠힝(주) 제품 「A그루G」) 2.0질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 혼합물에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08MPa)에서 15분간 혼합반죽하여 메밀 생반죽을 제조하였다. 이어서, 이 메밀 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이어서, 이 면대의 표면에 물을 면대질량의 10%의 양을 분무한 후, 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 22번의 각날을 사용하여, 웨이브가 없는 직선적인 면선으로 절단하였다. 다시 이 면선을 30㎝길이로 절단하고, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고 위화감이 전혀 없었다. 또, 세로균열·토막 면발도 전혀 없었다.60 parts by weight of strong wheat flour (Mirion, manufactured by Nisshin Seihoon Co., Ltd.), and 30 parts by weight of buckwheat flour (Toku-Ebisu, manufactured by Ishimori Sehun Co., Ltd.) and etherified potato starch 10 mass parts of "Zerocor BO-15" by the Rouge company was uniformly mixed, and the powder for noodle making was obtained. To this noodle-making powder, 2.0 parts by mass of dry gluten (Grico Co., Ltd. product "A Gru G") was uniformly mixed to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, and this solution was added to the mixture, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a pressure-sensitive mixer to prepare buckwheat dough. It was. Next, this buckwheat dough was composited and rolled by the conventional method using a noodle roll, and it was made into the surface of thickness 1.1mm. Subsequently, water was sprayed onto the surface of the surface of the cotton bar in an amount of 10% of the cotton bar mass, followed by steaming for 2 minutes and 30 seconds in steam at a temperature of 100 ° C. The obtained heat-treated face band was cut into a straight line without a wave using each blade of cutting blade 22. The cotton line was cut again to 30 cm in length, filled in a mold by one person and dried for about 15 minutes with hot air at 100 ° C. to obtain 65 g / min of cotton bundle having a water content of about 9%. The cotton line after restoring this cotton ball in boiling water had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[메밀면 실시예 4][Buckwheat noodles example 4]

강력소맥분(닛신세이훈(주) 제품「미리온」) 60질량부와 메밀가루(이시모리세이훈(주) 제품「토쿠에비스」) 30질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기의 제면용 분말에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08MPa)에서 15분간 혼합반죽하여 메밀 생반죽을 제조하였다. 이어서, 이 메밀 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이 면대의 표면에 물을 면대질량의 10%의 양을 분무한 후, 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 22번의 각날을 사용하여, 웨이브가 없는 직선적인 면선으로 절단하였다. 다시 이 면선을 30㎝길이로 절단하고, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고 위화감이 전혀 없었다. 또, 세로균열·토막 면발도 전혀 없었다.60 parts by weight of strong wheat flour (Mirion, manufactured by Nisshin Seihoon Co., Ltd.), and 30 parts by weight of buckwheat flour (Toku Ebisu, manufactured by Ishimori Sehun Co., Ltd.) and etherified potato starch (J-Oilumi Co., Ltd.) 10 mass parts of "Zerocor BO-15" by the Rouge company was uniformly mixed, and the powder for noodle making was obtained. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, and this was added to the above-mentioned noodle making powder, and mixed and kneaded for 15 minutes under reduced pressure conditions (-0.08 MPa) using a pressure-sensitive mixer to produce buckwheat. Dough was prepared. Next, this buckwheat dough was composited and rolled by the conventional method using a noodle roll, and it was made into the surface of thickness 1.1mm. Water was sprayed onto the surface of the surface of the cotton pad in an amount of 10% of the mass of the cotton strip, followed by steaming for 2 minutes and 30 seconds in steam at a temperature of 100 ° C. The obtained heat-treated face band was cut into a straight line without a wave using each blade of cutting blade 22. The cotton line was cut again to 30 cm in length, filled in a mold by one person and dried for about 15 minutes with hot air at 100 ° C. to obtain 65 g / min of cotton bundle having a water content of about 9%. The cotton line after restoring this cotton ball in boiling water had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[메밀면 실시예 5][Buckwheat noodles example 5]

강력소맥분(닛신세이훈(주) 제품「미리온」) 60질량부와 메밀가루(이시모리세이훈(주) 제품「토쿠에비스」) 30질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 건조글루텐(그리코에이요우쇼쿠힝(주) 제품 「A그루G」) 2.0질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 혼합물에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08MPa)에서 15분간 혼합반죽하여 메밀 생반죽을 제조하였다. 이어서, 이 메밀 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이어서, 이 면대의 표면에 물을 면대질량의 10%의 양을 분무한 후, 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 22번의 각날을 사용하여, 웨이브가 없는 직선적인 면선으로 절단하였다. 다시 이 면선을 30㎝길이로 절단하고, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고 위화감이 전혀 없었다. 또, 세로균열·토막 면발도 전혀 없었다.60 parts by weight of strong wheat flour (Mirion, manufactured by Nisshin Seihoon Co., Ltd.), and 30 parts by weight of buckwheat flour (Toku Ebisu, manufactured by Ishimori Sehun Co., Ltd.) and etherified potato starch (J-Oilumi Co., Ltd.) 10 mass parts of "Zerocor BO-15" by the Rouge company was uniformly mixed, and the powder for noodle making was obtained. To this noodle-making powder, 2.0 parts by mass of dry gluten (Grico Co., Ltd. product "A Gru G") was uniformly mixed to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, and this solution was added to the mixture, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a pressure-sensitive mixer to prepare buckwheat dough. It was. Next, this buckwheat dough was composited and rolled by the conventional method using a noodle roll, and it was made into the surface of thickness 1.1mm. Subsequently, water was sprayed onto the surface of the surface of the cotton bar in an amount of 10% of the cotton bar mass, followed by steaming for 2 minutes and 30 seconds in steam at a temperature of 100 ° C. The obtained heat-treated face band was cut into a straight line without a wave using each blade of cutting blade 22. The cotton line was cut again to 30 cm in length, filled in a mold by one person and dried for about 15 minutes with hot air at 100 ° C. to obtain 65 g / min of cotton bundle having a water content of about 9%. The cotton line after restoring this cotton ball in boiling water had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[메밀면 실시예 6][Buckwheat noodles example 6]

강력소맥분(닛신세이훈(주) 제품「미리온」) 60질량부와 메밀가루(이시모리세이훈(주) 제품「토쿠에비스」) 30질량부와 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 건조글루텐(그리코에이요우쇼쿠힝(주) 제품 「A그루G」) 2.0질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1질량부를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 혼합물에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08MPa)에서 15분간 혼합반죽하여 메밀 생반죽을 제조하였다. 이어서, 이 메밀 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이 면대의 표면에 2%의 유화유지용액(리켄비타민(주) 제품「에마테크 S-550」)을 면대질량의 10%의 양을 분무한 후, 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 22번의 각날을 사용하여, 웨이브가 없는 직선적인 면선으로 절단하였다. 다시 이 면선을 30㎝길이로 절단하고, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고 위화감이 전혀 없었다. 또, 세로균열·토막 면발도 전혀 없었다.60 parts by weight of strong wheat flour (Mirion, manufactured by Nisshin Seihoon Co., Ltd.), and 30 parts by weight of buckwheat flour (Toku-Ebisu, manufactured by Ishimori Sehun Co., Ltd.) and etherified potato starch 10 mass parts of "Zerocor BO-15" by the Rouge company was uniformly mixed, and the powder for noodle making was obtained. To this noodle-making powder, 2.0 parts by mass of dry gluten (Grico Co., Ltd. product "A Gru G") was uniformly mixed to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 35 parts by mass of water was prepared, and this solution was added to the mixture, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a pressure-sensitive mixer to prepare buckwheat dough. It was. Next, this buckwheat dough was composited and rolled by the conventional method using a noodle roll, and it was made into the surface of thickness 1.1mm. After 2% emulsified oil and fat solution (Ematech S-550, manufactured by Rikenvitamin) was sprayed on the surface of the cotton stand, 10% of the mass of the cotton stand was sprayed. Heat treatment. The obtained heat-treated face band was cut into a straight line without a wave using each blade of cutting blade 22. The cotton line was cut again to 30 cm in length, filled in a mold by one person and dried for about 15 minutes with hot air at 100 ° C. to obtain 65 g / min of cotton bundle having a water content of about 9%. The cotton line after restoring this cotton ball in boiling water had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[관능시험 등][Sensory test, etc.]

이상의 비교예1~3 및 실시예1~6에서 얻어진 각 메밀면 면뭉치 65g/식을 넣은 용기에, 450ml의 끓는물을 부어 5분간 복원시키고, 농축된 메밀면국물을 넣었다. 이 메밀면을 10명의 패널에게 먹게 하여, 「복원성」, 「풀림」, 「매끄러움」 및 「점착·탄력성」에 대하여, 상기의 표1에 나타내는 평가기준에 따라서 관능시험을 실시하고, 그 평균값을 구하였다. 결과를 4개의 평균값의 합계인 종합점과 함께 표3에 나타낸다.450 ml of boiling water was poured into the container which put 65 g / buckwheat noodles bundle of each buckwheat noodles noodles obtained by the comparative examples 1-3 and Examples 1-6 mentioned above, and was restored for 5 minutes, and the concentrated buckwheat noodles soup was put. The panel was made to eat 10 soba noodles, and the sensory test was carried out according to the evaluation criteria shown in Table 1 above for the "resilience", "loosening", "smoothness", and "adhesion and elasticity". Obtained. The results are shown in Table 3 together with the integrated points, which are the sum of the four average values.

표3에 나타내는 바와 같이, 본 발명의 메밀면 실시예1~6에 의해 얻어진 메밀면은, 비교예1~3에 의해 얻어진 메밀면에 비교하여, 복원성, 풀림, 매끄러움, 점착·탄력성에 있어서 우수했다. 실시예4, 특히 실시예5 및 6의 메밀면은 매끄러움, 점착·탄력성 등의 식감이 우수했다.As shown in Table 3, the buckwheat noodles obtained by the buckwheat noodles of Examples 1 to 6 of the present invention are superior in the restorability, loosening, smoothness, adhesion and elasticity, compared to the buckwheat noodles obtained by Comparative Examples 1 to 3. did. The buckwheat noodles of Example 4, especially Examples 5 and 6, were excellent in texture, such as smoothness, adhesiveness, and elasticity.

[중화면 비교예 1][Medium Screen Comparative Example 1]

강력소맥분(닛신세이훈(주) 제품「토쿠넘버원」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1.5질량부, 간수 0.4질량부(오리엔탈코우보(주) 제품 「아카칸스이」)를 물 35질량부에 용해한 수용액을 제작하고, 이것을 상기 제면용 분말에 첨가하여, 상압하에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서, 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하고, 절단날 18번의 각날을 사용하여 통상적인 방법에 의해 웨이브를 부여하여 웨이브가 있는 면선으로 절단하였다. 이어서, 이 면선을 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 얻어진 증열처리한 면선을 30㎝길이로 절단한 후, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 세로균열·토막 면발은 전혀 없었으나, 웨이브가 있어서 위화감이 있었다.80 parts by weight of strong wheat flour (Toku No.1, manufactured by Nisshin Seihoon Co., Ltd.) and 10 parts by weight of raw potato starch (Nakashari, product of the Hokren Agricultural Cooperative Federation), and etherified potato starch Co., Ltd. 10 mass parts of "Zercore BO-15" by Lumi Rouge Co., Ltd.) was uniformly mixed to obtain a powder for noodle making. Separately, an aqueous solution obtained by dissolving 1.5 parts by mass of salt and 0.4 parts by mass of salt water (Orikan Kobo Co., Ltd. product `` Akakansui '') was prepared in 35 parts by mass of water. Mixed dough was prepared to prepare a raw dough of cotton. Subsequently, the raw dough of this surface is compounded and rolled by the conventional method using a noodle roll, and it becomes the surface of thickness 1.1mm, The wave is given by a conventional method using each blade of the cutting blade 18, and a wave Cut with a cotton line. This cotton line was then steamed for 2 minutes and 30 seconds in steam at a temperature of 100 ° C. The obtained heat-treated cotton wire was cut into 30 cm lengths, filled in a mold by one person, and dried for 15 minutes by hot air at 100 ° C to obtain 65 g / min of cotton wool having a moisture content of about 9%. The cotton line after restoring this bundle of noodles in boiling water had no vertical cracks or chips, but there was a wave, causing discomfort.

[중화면 비교예 2][Medium Screen Comparative Example 2]

강력소맥분(닛신세이훈(주) 제품「토쿠넘버원」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1.5질량부, 간수 0.4질량부(오리엔탈코우보(주) 제품 「아카칸스이」)를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여, 상압하에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서, 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하고, 절단날 18번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하였다. 이 면선을 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 이 증열처리한 면선을 30㎝길이로 절단한 후, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고 세로균열·토막 면발은 없었으나, 면선끼리 결착하고 있는 부분이 많았다.80 parts by weight of strong wheat flour (Toku No.1, manufactured by Nisshin Seihoon Co., Ltd.) and 10 parts by weight of raw potato starch (Nakashari, product of the Hokren Agricultural Cooperative Federation), and etherified potato starch Co., Ltd. 10 mass parts of "Zercore BO-15" by Lumi Rouge Co., Ltd.) was uniformly mixed to obtain a powder for noodle making. Separately, an aqueous solution obtained by dissolving 1.5 parts by mass of salt and 0.4 parts by mass of salt water (Orikan Kobo Co., Ltd. product `` Akakansui '') was prepared in 35 parts by mass of water. Mixed dough for minutes to prepare a raw dough of cotton. Subsequently, the raw dough of this surface was compounded and rolled by the conventional method using the noodle roll, and it was set as the surface of thickness 1.1mm, and it cut | disconnected by the straight line without a wave using each blade of the cutting blade 18. This cotton line was steamed for 2 minutes and 30 seconds in the steam of 100 degreeC. The steamed cotton line was cut into 30 cm lengths, filled in a mold by one person, and dried for 15 minutes by hot air at 100 ° C to obtain 65 g / min of cotton wool having a moisture content of about 9%. The cotton line after restoring this bundle in boiling water had no wave and there were no vertical cracks and chippings, but many of the cotton lines were bound together.

[중화면 비교예 3][Medium Screen Comparative Example 3]

강력소맥분(닛신세이훈(주) 제품「토쿠넘버원」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1.5질량부, 간수 0.4질량부(오리엔탈코우보(주) 제품 「아카칸스이」)를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여, 상압하에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서, 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이 면대를 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 18번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 다시 이 면선을 30㎝길이로 절단하였다. 이 절단한 면선을 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고, 위화감은 전혀 없었으나, 세로균열·토막 면발이 매우 많이 존재하여 상품가치가 없었다.80 parts by weight of strong wheat flour (Toku No.1, manufactured by Nisshin Seihoon Co., Ltd.) and 10 parts by weight of raw potato starch (Nakashari, product of the Hokren Agricultural Cooperative Federation), and etherified potato starch Co., Ltd. 10 mass parts of "Zercore BO-15" by Lumi Rouge Co., Ltd.) was uniformly mixed to obtain a powder for noodle making. Separately, an aqueous solution obtained by dissolving 1.5 parts by mass of salt and 0.4 parts by mass of salt water (Orikan Kobo Co., Ltd. product `` Akakansui '') was prepared in 35 parts by mass of water. Mixed dough for minutes to prepare a raw dough of cotton. Subsequently, the raw dough of this surface was compounded and rolled by the conventional method using the noodle making roll, and it was set as the surface of thickness 1.1mm. This cotton stand was steamed for 2 minutes and 30 seconds in steam at a temperature of 100 ° C. The obtained heat-treated face band was cut into a straight line without a wave using each blade of cutting blade 18, and the face line was cut into 30 cm length again. These cut cotton wires were filled in a mold by one person and dried for about 15 minutes with hot air at 100 ° C. to obtain 65 g of cotton bundles having a water content of about 9%. The cotton line after restoring this bundle in boiling water had no wave and no discomfort, but there were many vertical cracks and chips, and there was no product value.

[중화면 실시예 1]Middle Screen Example 1

강력소맥분(닛신세이훈(주) 제품「토쿠넘버원」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 분말유지(미요시유시(주) 제품「마직구홧토202」) 5질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1.5질량부, 간수 0.4질량부(오리엔탈코우보(주) 제품 「아카칸스이」)를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 혼합물에 첨가하여, 상압하에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서, 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이 면대를 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 이어서, 얻어진 증열처리한 면대를 절단날 18번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하였다. 얻어진 면선을 30㎝길이로 절단하고, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고, 위화감은 전혀 없는 것이었다. 또, 세로균열·토막 면발은 전혀 없었다.80 parts by weight of strong wheat flour (Toku No.1, manufactured by Nisshin Seihoon Co., Ltd.) and 10 parts by weight of raw potato starch (Nakashari, product of the Hokren Agricultural Cooperative Federation), and etherified potato starch Co., Ltd. 10 mass parts of "Zercore BO-15" by Lumi Rouge Co., Ltd.) was uniformly mixed to obtain a powder for noodle making. To this noodle-making powder, 5 parts by mass of powder fats and oils ("Majigujanto 202" manufactured by Miyoshi Yushi Co., Ltd.) were uniformly mixed to obtain a mixture. Separately, an aqueous solution prepared by dissolving 1.5 parts by mass of salt and 0.4 parts by mass of salt water (Orikan Kobo Co., Ltd. product `` Akakansui '') was prepared in 35 parts by mass of water, added to the mixture, and mixed under normal pressure for 15 minutes. Kneading to prepare raw dough of noodles. Subsequently, the raw dough of this surface was compounded and rolled by the conventional method using the noodle making roll, and it was set as the surface of thickness 1.1mm. This cotton stand was steamed for 2 minutes and 30 seconds in steam at a temperature of 100 ° C. Subsequently, the obtained heat-treated face band was cut into a straight line without a wave using each blade of cutting blade 18. The obtained cotton line was cut | disconnected to length 30cm, it filled in the mold by 1 person quantity, and it dried for about 15 minutes by hot air of 100 degreeC, and obtained 65 g of cotton bundles of about 9% of moisture. The cotton line after restoring this bundle of noodles in boiling water had no wave and no discomfort. In addition, there was no longitudinal cracking or chipping.

[중화면 실시예 2]Middle Screen Example 2

강력소맥분(닛신세이훈(주) 제품「토쿠넘버원」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 분말유지(미요시유시(주) 제품「마직구홧토202」) 3질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1.5질량부, 간수 0.4질량부(오리엔탈코우보(주) 제품 「아카칸스이」)를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 혼합물에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08Mpa)에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이 면대를 온도 100℃의 수증기에서 2분 30초간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 18번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하였다. 이어서, 이 면선을 30㎝길이로 절단하고, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고, 전혀 위화감이 없었다. 또, 세로균열·토막 면발도 전혀 존재하지 않았다.80 parts by weight of strong wheat flour (Toku No.1, manufactured by Nisshin Seihoon Co., Ltd.) and 10 parts by weight of raw potato starch (Nakashari, product of the Hokren Agricultural Cooperative Federation), and etherified potato starch Co., Ltd. 10 mass parts of "Zercore BO-15" by Lumi Rouge Co., Ltd.) was uniformly mixed to obtain a powder for noodle making. To this noodle-making powder, 3 parts by mass of powder fats and oils ("Majigujanto 202" manufactured by Miyoshi Yushi Co., Ltd.) were uniformly mixed to obtain a mixture. Separately, an aqueous solution obtained by dissolving 1.5 parts by mass of salt and 0.4 parts by mass of salt water (Orikan Kobo Co., Ltd. product "Akakansui") was prepared in 35 parts by mass of water, and this was added to the mixture, using a mixer for reduced pressure. The dough was mixed under a reduced pressure (-0.08Mpa) for 15 minutes to prepare a raw dough dough. Subsequently, the raw dough of this surface was composited and rolled by the conventional method using the noodle roll, and it was set as the surface of thickness 1.1mm. This cotton stand was steamed for 2 minutes and 30 seconds in steam at a temperature of 100 ° C. The obtained heat-treated cotton band was cut into a straight line without a wave using each blade of cutting blade 18. Subsequently, this cotton line was cut | disconnected to 30 cm length, it filled in the mold by 1 person quantity, and it dried for about 15 minutes by hot air of 100 degreeC, and obtained 65 g of cotton bundles of about 9% of moisture. The cotton line after restoring this cotton ball in boiling water did not have a wave and there was no discomfort at all. In addition, there was no longitudinal crack and chipping.

[중화면 실시예 3]Middle Screen Example 3

분말유지(미요시유시(주) 제품「마직구홧토202」) 3질량부 대신에 분말레시틴(닛신오이리오(주) 제품「베이시스LP2070R」) 1질량부를 사용한 것 이외는 중화면 실시예2와 동일하게 하여 면반죽의 제조, 면대증열처리, 면선절단, 형틀채우기, 건조를 실시하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는물에서 복원한 후의 면선은, 웨이브가 없고 위화감이 전혀 없었다. 또, 세로균열·토막 면발도 전혀 없었다.Same as Example 2 of the medium screen except that 1 part by weight of powdered lecithin (Basic LP2070R, manufactured by Nisshin Orio Co., Ltd.) was used instead of 3 parts by weight of powdered fats (Magiyoshi-Yuto 202, manufactured by Miyoshi Yushi Co., Ltd.). The dough was prepared, and the surface of the dough was subjected to heat treatment, cotton line cutting, mold filling, and drying to obtain 65 g / bed of cotton with a moisture content of about 9%. The cotton line after restoring this bundle in boiling water had no wave and no discomfort. In addition, there was no longitudinal cracking or chipping.

[중화면 실시예 4]Middle Screen Example 4

분말유지(미요시유시(주) 제품「마직구홧토202」) 3질량부 대신에 건조글루텐(그리코에이요우쇼쿠힝(주) 제품 「A그루G」) 4질량부를 사용한 것 이외는 중화면 실시예2와 동일하게 하여 면반죽의 제조, 면대증열처리, 면선절단, 형틀채우기, 건조를 실시하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는물에서 복원한 후의 면선은, 웨이브가 없고 위화감이 전혀 없었다. 또, 세로균열·토막 면발도 전혀 없었다.Instead of using 3 parts by mass of powdered fat (Migyo Yushi Co., Ltd. `` Majigu Kuto 202 ''), 4 parts by mass of dry gluten (Greiko Iyoshoku Hing Co., Ltd. product `` A Gru G '') was used. In the same manner as in Example 2, noodle dough was prepared, noodle-heating treatment, noodle cutting, mold filling and drying were performed to obtain 65 g / kg of cotton bundles having a water content of about 9%. The cotton line after restoring this bundle in boiling water had no wave and no discomfort. In addition, there was no longitudinal cracking or chipping.

[중화면 실시예 5]Middle Screen Example 5

건조글루텐(그리코에이요우쇼쿠힝 「A그루G」)의 혼합량을 2질량부로 한 것 이외는 중화면 실시예4와 동일하게 하여 면반죽의 제조, 면대증열처리, 면선절단, 형틀채우기, 건조를 실시하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는물에서 복원한 후의 면선은, 웨이브가 없고, 전혀 위화감이 없었다. 또, 세로균열·토막 면발도 전혀 없었다.Preparation of cotton dough, cotton bed heat treatment, cut of cotton line, mold filling, and drying in the same manner as in Example 4, except that the mixing amount of dried gluten (Greco Ayer shochuching "A Gru G") was 2 parts by mass. Was carried out to obtain a cotton ball of 65% / 9% moisture. The cotton line after restoring this bundle of noodles in boiling water had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[중화면 실시예 6]Middle Screen Example 6

건조글루텐(그리코에이요우쇼쿠힝 「A그루G」)의 혼합량을 1질량부로 한 것 이외는 실시예4와 동일하게 하여 면반죽의 제조, 면대증열처리, 면선절단, 형틀채우기, 건조를 실시하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는물에서 복원한 후의 면선은, 웨이브가 없고, 전혀 위화감이 없었다. 또, 세로균열·토막 면발도 전혀 없었다.The dough was prepared in the same manner as in Example 4, except that the amount of dry gluten (Greco Ayoshoku Hing "A Gru G") was adjusted to 1 part by mass. To obtain a cotton ball 65g / meal of about 9% moisture. The cotton line after restoring this bundle of noodles in boiling water had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[중화면 실시예 7]Middle Screen Example 7

강력소맥분(닛신세이훈(주) 제품「토쿠넘버원」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1.5질량부, 간수 0.4질량부(오리엔탈코우보(주) 제품 「아카칸스이」)를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기 혼합물에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08Mpa)에서 15분간 혼합반죽하여 면반죽을 제조하였다. 이어서 이 면반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이어서 이 면대의 표면에 2%의 유화유지용액(리켄비타민(주) 제품 「스파후렌지-M」)을 면대질량의 10%의 양을 분무한 후, 온도 100℃의 수증기에서 2분간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 18번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하였다. 이어서, 이 면선을 30㎝길이로 절단하고, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고, 전혀 위화감이 없었다. 또, 세로균열·토막 면발도 전혀 없었다.80 parts by weight of strong wheat flour (Toku No.1, manufactured by Nisshin Seihoon Co., Ltd.) and 10 parts by weight of raw potato starch (Nakashari, product of the Hokren Agricultural Cooperative Federation), and etherified potato starch Co., Ltd. 10 mass parts of "Zercore BO-15" by Lumi Rouge Co., Ltd.) was uniformly mixed to obtain a powder for noodle making. Separately, an aqueous solution obtained by dissolving 1.5 parts by mass of salt and 0.4 parts by mass of salt water (Orikan Kobo Co., Ltd. product "Akakansui") was prepared in 35 parts by mass of water, and this was added to the mixture, using a mixer for reduced pressure. Then, the dough was mixed under a reduced pressure (-0.08Mpa) for 15 minutes to prepare a dough. Subsequently, this surface dough was combined and rolled by the conventional method using the noodle making roll, and it was set as the surface of thickness 1.1mm. Subsequently, 2% of the emulsion holding solution (Spafurenji-M manufactured by Rikenvitamin Co., Ltd.) was sprayed on the surface of the cotton stand with an amount of 10% of the cotton stand mass, followed by steaming for 2 minutes in steam at a temperature of 100 ° C. . The obtained heat-treated cotton band was cut into a straight line without a wave using each blade of cutting blade 18. Subsequently, this cotton line was cut | disconnected to 30 cm length, it filled in the mold by 1 person quantity, and it dried for about 15 minutes by hot air of 100 degreeC, and obtained 65 g of cotton bundles of about 9% of moisture. The cotton line after restoring this cotton ball in boiling water did not have a wave and there was no discomfort at all. In addition, there was no longitudinal cracking or chipping.

[중화면 실시예 8]Middle Screen Example 8

강력소맥분(닛신세이훈(주) 제품「토쿠넘버원」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 에테르화 감자전분((주)J-오이루미루즈사 제품「제르코르 BO-15」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 건조글루텐(그리코에이요우쇼쿠힝 「A그루G」) 2질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1.5질량부, 간수 0.4질량부(오리엔탈코우보(주) 제품 「아카칸스이」)를 물 35질량부에 용해한 수용액을 제작해 두고, 이것을 상기의 혼합물에 첨가하여, 감압하에서 15분간 혼합반죽하여 면반죽을 제조하였다. 이어서 이 면반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.1㎜의 면대로 하였다. 이어서 이 면대의 표면에 2%의 유화제 용액(리켄비타민·「스파후렌지-M」)을 면대질량의 10%의 양을 분무한 후, 온도 100℃의 증기에서 2분간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 18번의 각날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 다시 얻어진 면선을 30㎝길이로 절단하였다. 이 절단한 면선을 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원시킨 후의 면선은, 웨이브가 없고, 전혀 위화감이 없었다. 또, 세로균열·토막 면발도 전혀 없었다.80 parts by weight of strong wheat flour (Toku No.1, manufactured by Nisshin Seihoon Co., Ltd.) and 10 parts by weight of raw potato starch (Nakashari, product of the Hokren Agricultural Cooperative Federation), and etherified potato starch Co., Ltd. 10 mass parts of "Zercore BO-15" by Lumi Rouge Co., Ltd.) was uniformly mixed to obtain a powder for noodle making. To this noodle-making powder, 2 parts by mass of dry gluten (Greco Iyoshoku Hing "A Gru G") was uniformly mixed to obtain a mixture. Separately, an aqueous solution obtained by dissolving 1.5 parts by mass of salt and 0.4 parts by mass of salt water (Orikan Kobo Co., Ltd. product `` Akakansui '') was prepared in 35 parts by mass of water, and this was added to the mixture described above for 15 minutes under reduced pressure. The dough mixture was prepared by mixing dough. Subsequently, this surface dough was combined and rolled by the conventional method using the noodle making roll, and it was set as the surface of thickness 1.1mm. Subsequently, after spraying the 2% emulsifier solution (rikenvitamin, "spafurenji-M") with the amount of 10% of a cotton stand mass, it heated and steamed for 2 minutes in steam of temperature 100 degreeC. The obtained heat-treated cotton strip was cut into a straight line without a wave using each blade of cutting blade 18, and the obtained cotton line was cut to a length of 30 cm. These cut cotton wires were filled in a mold by one person and dried for about 15 minutes with hot air at 100 ° C. to obtain 65 g of cotton bundles having a water content of about 9%. The cotton line after restoring this cotton ball in boiling water did not have a wave and there was no discomfort at all. In addition, there was no longitudinal cracking or chipping.

[중화면 실시예 9]Middle Screen Example 9

면대표면으로의 2% 유화제용액(리켄비타민·「스파후렌지-M」)의 분무를 2%의 레시틴용액으로 대체한 것 이외는 중화면 실시예8과 동일하게 하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는 물에서 복원한 후의 면선은 웨이브가 없고, 전혀 위화감이 없었다. 또, 세로균열·토막 면발도 전혀 없었다.Noodles of about 9% water content in the same manner as in Example 8, except that the 2% emulsifier solution (rikenvitamin, `` spafurenji-M '') was replaced with 2% lecithin solution on the cotton surface. 65 g / formulation was obtained. The cotton line after restoring this cotton ball in boiling water had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[중화면 실시예 10]Middle Screen Example 10

건조글루텐(그리코에이요우쇼쿠힝 「A그루G」) 2질량부 대신에, 분말유지(미요시유시(주) 제품「마직구홧토202」)를 2질량부 사용한 것 이외는 실시예8과 동일하게 하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는물에서 복원한 후의 면선은, 웨이브가 없고, 전혀 위화감이 없었다. 또, 세로균열·토막 면발도 전혀 없었다.In the same manner as in Example 8 except that 2 parts by mass of dry fat (Grico-Iyoshoku Hing "A Gru G") was used instead of 2 parts by mass of powdered fats (Migyu-Junto 202, manufactured by Miyoshi Yushi Co., Ltd.). 65 g of cotton balls having a moisture content of about 9% were obtained. The cotton line after restoring this bundle of noodles in boiling water had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[중화면 실시예 11]Middle Screen Example 11

분말유지(미요시유시(주) 제품「마직구홧토202」) 2질량부 대신에, 분말레시틴(닛신오이리오(주) 제품「베이시스LP2070R」) 1질량부를 사용한 것 이외는 중화면 실시예10과 동일하게 하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치를 끓는물에서 복원한 후의 면선은, 웨이브가 없고, 전혀 위화감이 없었다. 또, 세로균열·토막 면발도 전혀 없었다.Instead of 2 parts by mass of powdered fats and oils ("Majiguguto 202" manufactured by Miyoshi Yushi Co., Ltd.), except for using 1 part by mass of powdered lecithin (Basic LP2070R manufactured by Nisshin Orio Co., Ltd.) In the same manner, a cotton ball of 65% / 9% moisture was obtained. The cotton line after restoring this bundle of noodles in boiling water had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[관능시험 등][Sensory test, etc.]

이상의 비교예1~3 및 실시예1~11에서 얻어진 각 면뭉치 65g/식을 넣은 용기에 , 450ml의 끓는 물을 부어 5분간 복원하고, 시판의 농축라면스프를 넣었다. 이 면을 10명의 패널에게 먹게하고, 「복원성」, 「풀림」, 「매끄러움」 및 「점착·탄력성」에 대하여, 상기의 표1에 나타내는 평가기준에 따라서 관능시험 등을 실시하고, 그 평균값을 구하였다. 결과를 4개의 평균값의 합인 종합점과 함께 표4에 나타낸다.450 ml of boiling water was poured into the container which put 65 g of each noodle bundles obtained by the said Comparative Examples 1-3 and Examples 1-11, and was restored for 5 minutes, and the commercial concentrated ramen soup was put. The panel is eaten by ten people, and the sensory test is performed on the "resilience", "loosening", "smoothness" and "adhesion and elasticity" according to the evaluation criteria shown in Table 1 above, and the average value is Obtained. The results are shown in Table 4 together with the composite point, which is the sum of the four mean values.

표4에 나타낸 바와 같이, 본 발명의 중화면 실시예1~11의 방법에 의해 얻어진 중화면은 비교예1~3에 의해 얻어진 중화면에 비교하여 복원성, 풀림, 매끄러움, 점착·탄력성에 있어서 우수하다는 것을 알 수 있다. 실시예3, 8, 9, 특히 실시예8, 9의 중화면은 매끄러움 및 점착·탄력성의 식감이 우수하였다.As shown in Table 4, the middle screen obtained by the method of the middle screen Examples 1 to 11 of the present invention was superior in the restorability, releasing, smoothness, adhesion and elasticity as compared to the middle screen obtained in Comparative Examples 1 to 3. You can see that. Example 3, 8, and 9, especially the middle screen of Examples 8 and 9 were excellent in the smoothness and the texture of adhesiveness and elasticity.

[소면 비교예 1][Comparison example 1]

중력소맥분(닛신세이훈(주) 제품「킨스즈랑」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 타피오카전분(마츠타니카가쿠(주) 제품 「사쿠라」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 37질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여, 상압하에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서, 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.0㎜의 면대로 하고, 절단날 26번의 둥근 날을 사용하여 통상적인 방법에 의해 웨이브를 부여하여 웨이브가 있는 면선으로 절단하였다. 이어서, 이 면선을 온도 100℃의 수증기에서 2분간 증열처리하였다. 이 증열처리한 면선을 30㎝길이로 절단한 후, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치에 끓는 물을 붓고 복원시킨 결과, 면선은, 강한 웨이브가 있기 때문에 강한 위화감이 있었으나, 세로균열·토막 면발은 전혀 존재하고 있지 않았다.Gravity Wheat Flour (Nisshin Seihun Co., Ltd., Kinsuzrang) 80 parts by weight and raw potato starch (10% by weight of Hokren Agricultural Cooperative Federation) Nakashari, Tapioca starch (Matsutanikagaku Co. "Sakura") 10 parts by mass was uniformly mixed to obtain a powder for noodle making. Separately, the aqueous solution which melt | dissolved 1 mass part of salts in 37 mass parts of water was produced, it was added to the said powder for noodle making, and it knead | mixed and kneaded for 15 minutes under normal pressure, and the raw dough of noodles was manufactured. Subsequently, the raw dough of this surface is compounded and rolled by the conventional method using a noodle roll, and it becomes the surface of thickness 1.0mm, The wave is given by the conventional method using the round blade of the 26 cutting blades, and the wave Cut with a cotton line. Subsequently, this cotton line was steamed for 2 minutes in steam of 100 degreeC. The steamed cotton line was cut into 30 cm lengths, filled in a mold by one person, and dried for 15 minutes by hot air at 100 ° C to obtain 65 g / min of cotton wool having a moisture content of about 9%. As a result of pouring and restoring boiling water to this bundle, the cotton line had a strong discomfort because of the strong wave, but there were no longitudinal cracks or chips.

[소면 비교예 2][Comparison example 2]

중력소맥분(닛신세이훈(주) 제품「킨스즈랑」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 타피오카전분(마츠타니카가쿠(주) 제품 「사쿠라」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 37질량부에 용해한 수용액을 제작하고, 이것을 상기 제면용 분말에 첨가하여, 상압하에서 15분간 혼합반죽하여 면의 생반죽을 제조하였다. 이어서, 이 면의 생반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.0㎜의 면대로 하고, 절단날 26번의 둥근 날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하였다. 이 면선을 온도 100℃의 수증기에서 2분간 증열처리하였다. 이 증열처리한 면선을 30㎝길이로 절단한 후, 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치에 끓는 물을 붓고 복원시킨 결과, 면선은, 웨이브는 없으나, 면선끼리 결착하고 있는 부분이 있었다. 세로균열·토막 면발은 전혀 없었다.Gravity Wheat Flour (Nisshin Seihun Co., Ltd., Kinsuzrang) 80 parts by weight and raw potato starch (10% by weight of Hokren Agricultural Cooperative Federation) Nakashari, Tapioca starch (Matsutanikagaku Co. "Sakura") 10 parts by mass was uniformly mixed to obtain a powder for noodle making. Separately, the aqueous solution which melt | dissolved 1 mass part of salts in 37 mass parts of water was produced, this was added to the said powder for noodle making, and it knead | mixed and kneaded for 15 minutes under normal pressure, and the raw dough of noodles was manufactured. Subsequently, the raw dough of this surface was compounded and rolled by the conventional method using the noodle roll, and it was set as the surface of thickness 1.0mm, and it cut | disconnected by the straight line without a wave using the round blade of the 26 cutting blades. This cotton line was steamed for 2 minutes in the steam of 100 degreeC. The steamed cotton line was cut into 30 cm lengths, filled in a mold by one person, and dried for 15 minutes by hot air at 100 ° C to obtain 65 g / min of cotton wool having a moisture content of about 9%. As a result of pouring and restoring boiling water to this bundle of cotton, there was a portion of the cotton line, which had no waves, but the cotton lines were binding. There was no longitudinal cracking or chipping.

[소면 비교예 3][Comparison example 3]

중력소맥분(닛신세이훈(주) 제품「킨스즈랑」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 타피오카전분(마츠타니카가쿠(주) 제품 「사쿠라」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 37질량부에 용해한 수용액을 제작해 두고, 이것을 상기 제면용 분말에 첨가하여, 상압하에서 15분간 혼합반죽하여 면반죽을 제조하였다. 이어서, 이 면반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.0㎜의 면대로 하였다. 이어서 이 면대를 온도 100℃의 수증기에서 2분간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 26번의 둥근 날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 이 면선을 다시 30㎝길이로 절단하였다. 이 절단한 면선을 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치에 끓는 물을 붓고 복원시킨 결과, 면선은, 웨이브가 없고, 전혀 위화감은 없었으나, 세로균열·토막 면발이 부분적으로 존재하여 상당히 문제가 있었다.Gravity Wheat Flour (Nisshin Seihun Co., Ltd., Kinsuzrang) 80 parts by mass and raw potato starch (Hokren Agricultural Cooperative Federation product Nakashari) and 10 parts by weight tapioca starch (Matsutanikagaku Co. "Sakura") 10 parts by mass was uniformly mixed to obtain a powder for noodle making. Separately, the aqueous solution which melt | dissolved 1 mass part of salts in 37 mass parts of water was produced, this was added to the said powder for noodle making, and it knead | mixed and kneaded for 15 minutes under normal pressure, and the dough was prepared. Subsequently, this surface dough was combined and rolled by the conventional method using the noodle making roll, and it was set as the surface of thickness 1.0mm. Subsequently, this cotton stand was steamed for 2 minutes in steam of 100 degreeC. The obtained heat-treated face band was cut into a straight line without a wave using a round blade of cutting blade 26, and the face line was cut again to 30 cm in length. These cut cotton wires were filled in a mold by one person and dried for about 15 minutes with hot air at 100 ° C. to obtain 65 g of cotton bundles having a water content of about 9%. As a result of pouring and restoring boiling water to this bundle of cotton, the cotton line had no wave and there was no discomfort, but there were some problems due to the partial cracks and chippings.

[소면 실시예 1][Some Example 1]

중력소맥분(닛신세이훈(주) 제품「킨스즈랑」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 타피오카전분(마츠타니카가쿠(주) 제품 「사쿠라」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 별도로, 식염 1질량부를 물 37질량부에 용해한 수용액을 제작하고, 이것을 상기 제면용 분말에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08Mpa)에서 15분간 혼합반죽하여 면반죽을 제조하였다. 이어서, 이 면반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.0㎜의 면대로 하였다. 이 면대를 온도 100℃의 수증기에서 2분간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 26번의 둥근 날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 이 면선을 다시 30㎝길이로 절단하였다. 이 절단한 면선을 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치에 끓는 물을 붓고 복원시킨 결과, 면선은 웨이브가 없고, 전혀 위화감은 없었다. 또 세로균열·토막 면발은 전혀 없었다.Gravity Wheat Flour (Nisshin Seihun Co., Ltd., Kinsuzrang) 80 parts by weight and raw potato starch (10% by weight of Hokren Agricultural Cooperative Association) Nakashari, Tapioca starch (Matsutanikagaku Co., Ltd.) "Sakura") 10 parts by mass was uniformly mixed to obtain a powder for noodle making. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 37 parts by mass of water was prepared, and this solution was added to the noodle-making powder, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a pressure-sensitive mixer to prepare cotton dough. It was. Subsequently, this surface dough was combined and rolled by the conventional method using the noodle making roll, and it was set as the surface of thickness 1.0mm. This cotton stand was steamed for 2 minutes in steam of 100 degreeC. The obtained heat-treated face band was cut into a straight line without a wave using a round blade of cutting blade 26, and the face line was cut again to 30 cm in length. These cut cotton wires were filled in a mold by one person and dried for about 15 minutes with hot air at 100 ° C. to obtain 65 g of cotton bundles having a water content of about 9%. As a result of pouring and restoring boiling water to the bundle, the line had no waves and no sense of discomfort. There was no longitudinal cracking or chipping.

[소면 실시예 2]Somen Embodiment 2

중력소맥분(닛신세이훈(주) 제품「킨스즈랑」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 타피오카전분(마츠타니카가쿠(주) 제품 「사쿠라」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 건조글루텐(그리코에이요우쇼쿠힝(주) 제품 「A그루G」) 2질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1질량부를 물 37질량부에 용해한 수용액을 제작하고, 이것을 상기 혼합물에 첨가하여, 상압하에서 15분간 혼합반죽하여 면반죽을 제조하였다. 이어서, 이 면반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.0㎜의 면대로 하였다. 이어서 이 면대를 온도 100℃의 수증기에서 2분간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 26번의 둥근 날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 이 면선을 다시 30㎝길이로 절단하였다. 절단한 면선을 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치에 끓는 물을 붓고 복원시킨 결과, 면선은, 웨이브가 없고, 전혀 위화감은 없었으나, 세로균열·토막 면발은 전혀 없었다.Gravity Wheat Flour (Nisshin Seihun Co., Ltd., Kinsuzrang) 80 parts by weight and raw potato starch (10% by weight of Hokkaren Agricultural Cooperative Association) Nakashari "Sakura") 10 parts by mass was uniformly mixed to obtain a powder for noodle making. To this noodle-making powder, 2 parts by mass of dry gluten (Greco Ayo Shoshing Co., Ltd. product "A Gru G") was uniformly mixed to obtain a mixture. Separately, the aqueous solution which melt | dissolved 1 mass part of salts in 37 mass parts of water was produced, this was added to the said mixture, and it knead | mixed and kneaded for 15 minutes under normal pressure, and the surface dough was manufactured. Subsequently, this surface dough was combined and rolled by the conventional method using the noodle making roll, and it was set as the surface of thickness 1.0mm. Subsequently, this cotton stand was steamed for 2 minutes in steam of 100 degreeC. The obtained heat-treated face band was cut into a straight line without a wave using a round blade of cutting blade 26, and the face line was cut again to 30 cm in length. The cut cotton wire was filled into a mold by one person, and dried for about 15 minutes by hot air at 100 ° C. to obtain 65 g of cotton bundles having a moisture content of about 9%. As a result of pouring and restoring boiling water to this bundle, the cotton line had no wave and there was no discomfort, but there was no longitudinal cracking or chipping.

[소면 실시예 3][Some Example 3]

중력소맥분(닛신세이훈(주) 제품「킨스즈랑」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 타피오카전분(마츠타니카가쿠(주) 제품 「사쿠라」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 건조글루텐(그리코에이요우쇼쿠힝(주) 제품 「A그루G」) 2질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1질량부를 물 37질량부에 용해한 수용액을 제작하여 두고, 이것을 상기의 혼합물에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08Mpa)에서 15분간 혼합반죽하여 면반죽을 제조하였다. 이어서, 이 면반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.0㎜의 면대로 하였다. 이어서 이 면대를 온도 100℃의 수증기에서 2분간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 26번의 둥근 날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 이 면선을 다시 30㎝길이로 절단하였다. 절단한 면선을 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치에 끓는 물을 붓고 복원시킨 결과, 면선은, 웨이브가 없고, 전혀 위화감은 없었다. 또, 세로균열·토막 면발은 없었다.Gravity Wheat Flour (Nisshin Seihun Co., Ltd., Kinsuzrang) 80 parts by weight and raw potato starch (10% by weight of Hokren Agricultural Cooperative Federation) Nakashari, Tapioca starch (Matsutanikagaku Co. "Sakura") 10 parts by mass was uniformly mixed to obtain a powder for noodle making. To this noodle-making powder, 2 parts by mass of dry gluten (Greco Ayo Shoshing Co., Ltd. product "A Gru G") was uniformly mixed to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 37 parts by mass of water was prepared, and this solution was added to the above mixture, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a mixer for pressure to prepare cotton dough. It was. Subsequently, this surface dough was combined and rolled by the conventional method using the noodle making roll, and it was set as the surface of thickness 1.0mm. Subsequently, this cotton stand was steamed for 2 minutes in steam of 100 degreeC. The obtained heat-treated face band was cut into a straight line without a wave using a round blade of cutting blade 26, and the face line was cut again to 30 cm in length. The cut cotton wire was filled into a mold by one person, and dried for about 15 minutes by hot air at 100 ° C. to obtain 65 g of cotton bundles having a moisture content of about 9%. As a result of pouring and restoring boiling water to this bundle of cotton, the cotton line had no wave and there was no discomfort. In addition, there was no longitudinal cracking or chipping.

[소면 실시예 4][Some Example 4]

건조글루텐(그리코에이요우쇼쿠힝(주) 제품 「A그루G」) 2질량부 대신에, 분말유지(미요시유시(주) 제품「마직구홧토202」) 2질량부를 사용한 것 이외는 소면 실시예3과 동일하게 하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치에 끓는물을 부어서 복원한 결과, 면선은, 웨이브가 없고, 전혀 위화감이 없었다. 또, 세로균열·토막 면발도 전혀 없었다.Instead of 2 parts by mass of dry gluten (Greiko Ayo Shokushing Co., Ltd. "A Gru G"), 2 parts by mass of powdered fat (Migyo Yoshi Co., Ltd. product `` Majiguguto 202 '') was used. In the same manner as in Example 3, a cotton ball of 65% / 9% of moisture was obtained. As a result of pouring and restoring boiling water to this bundle of noodles, the noodles had no wave and no discomfort. In addition, there was no longitudinal cracking or chipping.

[소면 실시예 5][Some Example 5]

건조글루텐(그리코에이요우쇼쿠힝(주) 제품 「A그루G」) 2질량부 대신에, 분말레시틴(닛신오이리오(주) 제품「베이시스LP2070R」) 1질량부를 사용한 것 이외는 소면 실시예3과 동일하게 하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치에 끓는물을 부어서 복원한 결과, 면선은, 웨이브가 없고, 전혀 위화감이 없었다. 또, 세로균열·토막 면발도 전혀 없었다.Instead of using 2 parts by mass of dry gluten (Grico Co., Ltd. product "A Gru G"), except for using 1 part by mass of powdered lecithin ("Visis LP2070R" manufactured by Nisshin Orio Co., Ltd.) In the same manner as in 3, a cotton ball of 65% / min of 9% moisture was obtained. As a result of pouring and restoring boiling water to this bundle of noodles, the noodles had no wave and no discomfort. In addition, there was no longitudinal cracking or chipping.

[소면 실시예 6][Some Example 6]

중력소맥분(닛신세이훈(주) 제품「킨스즈랑」) 80질량부와 생감자전분(호크렌농업공동조합연합회 제품「나카샤리」) 10질량부와, 타피오카전분(마츠타니카가쿠(주) 제품 「사쿠라」) 10질량부를 균일하게 혼합하여 제면용 분말을 얻었다. 이 제면용 분말에 다시 건조글루텐(그리코에이요우쇼쿠힝(주) 제품 「A그루G」) 2질량부를 균일하게 혼합하여 혼합물을 얻었다. 별도로, 식염 1질량부를 물 37질량부에 용해한 수용액을 제작하여 두고, 이것을 상기의 혼합물에 첨가하여, 감압용 믹서를 사용하여 감압조건하(-0.08Mpa)에서 15분간 혼합반죽하여 면반죽을 제조하였다. 이어서, 이 면반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.0㎜의 면대로 하였다. 이어서 이 면대의 표면에 물을 면대질량의 10%의 양을 분무한 후, 온도 100℃의 수증기에서 2분간 증열처리하였다. 얻어진 증열처리한 면대를 절단날 26번의 둥근 날을 사용하여 웨이브가 없는 직선적인 면선으로 절단하고, 이 면선을 다시 30㎝길이로 절단하였다. 절단한 면선을 1인식 분량씩 형틀에 채워서 100℃의 열풍으로 약 15분간 건조하여, 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치에 끓는 물을 부어 복원시킨 결과, 면선은, 웨이브가 없고, 전혀 위화감이 없었다. 또, 세로균열·토막 면발은 없었다.Gravity Wheat Flour (Nisshin Seihun Co., Ltd., Kinsuzrang) 80 parts by weight and raw potato starch (10% by weight of Hokren Agricultural Cooperative Federation) Nakashari, Tapioca starch (Matsutanikagaku Co. "Sakura") 10 parts by mass was uniformly mixed to obtain a powder for noodle making. To this noodle-making powder, 2 parts by mass of dry gluten (Greco Ayo Shoshing Co., Ltd. product "A Gru G") was uniformly mixed to obtain a mixture. Separately, an aqueous solution in which 1 part by mass of salt was dissolved in 37 parts by mass of water was prepared, and this solution was added to the above mixture, and mixed and kneaded under a reduced pressure condition (-0.08 MPa) for 15 minutes using a mixer for pressure to prepare cotton dough. It was. Subsequently, this surface dough was combined and rolled by the conventional method using the noodle making roll, and it was set as the surface of thickness 1.0mm. Subsequently, water was sprayed on the surface of the surface of the cotton pad in an amount of 10% of the surface of the cotton strip, followed by steam heating for 2 minutes in steam at a temperature of 100 ° C. The obtained heat-treated face band was cut into a straight line without a wave using a round blade of cutting blade 26, and the face line was cut again to 30 cm in length. The cut cotton wire was filled into a mold by one person, and dried for about 15 minutes by hot air at 100 ° C. to obtain 65 g of cotton bundles having a moisture content of about 9%. As a result of pouring and restoring boiling water to this bundle of noodles, the noodles had no wave and no discomfort. In addition, there was no longitudinal cracking or chipping.

[소면 실시예 7][Some Example 7]

면대의 표면에 분무하는 것을 물 대신 2%의 유화유지용액으로 대체한 것 이외는 소면 실시예6과 동일하게 하여 수분 약 9%의 면뭉치 65g/식을 얻었다. 이 면뭉치에 끓는물을 부어서 복원한 결과, 면선은, 웨이브가 없고, 전혀 위화감은 없었다. 또 세로균열·토막 면발은 없었다.Except for spraying the surface of the cotton pad with 2% emulsified oil and fat solution instead of water in the same manner as in the carding Example 6 to obtain a 65g / cotton bundle of about 9% moisture. As a result of pouring and restoring boiling water to this bundle of noodles, the noodles had no waves and no discomfort. There was also no longitudinal cracking or chipping.

[관능시험 등][Sensory test, etc.]

이상의 비교예1~3 및 실시예1~7에서 얻어진 각 소면의 면뭉치 65g/식을 넣은 용기에, 450ml의 끓는물을 부어 5분간 복원시키고, 농축된 소면국물을 넣었다. 이 면을 10명의 패널에게 먹게하여, 「복원성」, 「풀림」, 「매끄러움」 및 「점착·탄력성」에 대하여, 상기의 표1에 나타내는 평가기준에 따라서 관능시험을 실시하고, 그 평균값을 구하였다. 결과를 4개의 평균값의 합계인 종합점과 함께 표5에 나타낸다.450 ml of boiling water was poured into the container which put 65 g of noodles bundles of each noodle obtained in the comparative examples 1-3 and Examples 1-7 mentioned above, and restored for 5 minutes, and the concentrated noodle soup was put. The panel was eaten by ten people, and the sensory test was conducted on the "resilience", "loosening", "smoothness" and "adhesion and elasticity" according to the evaluation criteria shown in Table 1 above, and the average value was determined. It was. The results are shown in Table 5 together with the integrated points which are the sum of the four average values.

표5에 나타내는 바와 같이, 본 발명의 소면 실시예1~7의 방법에 의해 얻어진 소면은, 비교예1~3에 의해 얻어진 소면에 비교하여, 복원성, 풀림, 매끄러움, 점착·탄력성에 있어서 우수하다는 것을 알 수 있다. 실시예3~7, 특히 실시예3, 6의 소면은 매끄러움, 점착·탄력성의 식감이 우수했다. As shown in Table 5, the carding obtained by the method of the carding Examples 1-7 of this invention is excellent in restorability, annealing, smoothness, adhesiveness, and elasticity compared with the carding obtained by the comparative examples 1-3. It can be seen that. The carding of Examples 3-7, especially Examples 3, 6, was excellent in the smoothness, the texture of adhesiveness, and elasticity.

본 발명에 의하면, 웨이브가 없고, 뜨거운 탕물에서 복원시켰을 때에 균일하 게 복원되는 비유탕 즉석면으로서, 웨이브가 없어도 조리할 때와 먹을 때에 풀림이 좋고, 또 생면을 삶았을 때와 같은 우수한 매끈함과 점착성, 탄력성을 갖는 즉석면을 얻을 수가 있다. 또, 면대의 증열처리시에 부풀림이 발생하지 않기 때문에, 이것을 면선화하여 기름에 튀기지 않은 즉석면을 제조하였을 때에, 세로균열이나 토막 면발이 없는 식감과 풍미가 좋은 양질의 즉석면을 얻을 수가 있다. According to the present invention, it is a non-tangled instant noodle that is uniformly restored when it is restored in hot boiling water and has no waves, and has good loosening when cooked and eaten without waves, and also when the raw noodles are boiled. Instant noodles having adhesiveness and elasticity can be obtained. In addition, since the swelling does not occur during the steaming treatment of the noodle stand, when instant noodles are prepared by cotton linen, the instant noodles with good texture and flavor without vertical cracking or chipping can be obtained. .

Claims

The dough for noodle making, the noodle making material and water are mixed and kneaded to obtain raw dough of noodles, which is mixed and rolled to form a noodle stand, and after the treatment of the noodle stand, the noodle stand is cut into a linear shape and then dried. In the method for preparing non-fat non-fat instant noodles, the non-tangible non-tang is characterized in that the mixture is kneaded under a reduced pressure of -0.04 MPa or less, and 0.5 to 5.0 mass% of a powder fat is added to the noodle-making powder. Method for preparing instant noodles.

delete

The method of claim 1,

0.1-2.0 mass% of lecithin is added with respect to the said powder for noodle making, The manufacturing method of the non-milk-free instant noodles of Claim 1 characterized by the above-mentioned.

The method of claim 1,

A gluten-free non-milky instant noodle product, characterized in that 0.5 to 5.0% by mass of gluten is added to the noodle making powder.

The method of claim 1,

A method for producing non-wetting non-fatty instant noodles, characterized in that 5 to 40% of water is dispersed on the surface of the surface before the steaming treatment of the surface.

The method of claim 1,

A method for producing non-fatty non-fatty instant noodles, characterized in that 5 to 40% of an emulsion holding solution is dispersed on the surface of the surface of the surface before the steaming treatment of the surface of the surface.

The method of claim 1,

A method for producing non-fatty non-fatty instant noodles, characterized in that 5 to 40% of the lecithin solution is dispersed on the surface of the surface before the steaming treatment of the surface.