WO2012029195A1 - 即席乾燥麺およびその製造方法 - Google Patents
即席乾燥麺およびその製造方法 Download PDFInfo
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- WO2012029195A1 WO2012029195A1 PCT/JP2010/068217 JP2010068217W WO2012029195A1 WO 2012029195 A1 WO2012029195 A1 WO 2012029195A1 JP 2010068217 W JP2010068217 W JP 2010068217W WO 2012029195 A1 WO2012029195 A1 WO 2012029195A1
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- noodle
- instant
- noodles
- noodle strings
- producing
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Definitions
- the present invention relates to instant dry noodles using hot air and a method for producing the same.
- the present invention is based on durum wheat flour as a main raw material, solid oil and fat is added to the noodle raw material, and dough obtained by a conventional method in the noodle making process is subjected to pressure under reduced pressure to form a small lump or plate After making the noodle band, the noodle band was made, and it was impossible to achieve in the past, and it was practically 100% using durum flour as the main ingredient.
- the present invention relates to instant dried noodles (pasta) that can produce dried pasta, and a method for producing the same.
- instant noodles consumers tend to be “authentic” in their daily lives.
- instant noodles especially non-fried fried dry noodles, that is, non-fried cup noodles (ramen)
- ramen non-fried cup noodles
- viscoelasticity like raw noodles and “fresh texture like raw noodles” It is desirable to do.
- each company has been cutting down the ground and innovating non-fried cup noodles (ramen).
- pasta uses durum flour as the main ingredient, and the noodle strings can be directly pressed and extruded by the extruder to give a dense structure to the noodle strings. As a result, the pasta has the original density feeling. Koshi has been realized.
- Patent Documents 1, 2, and 3 are all drying methods using a freeze-drying method, and Patent Documents 1 and 2 are related to noodles at the time of freeze-drying by supplying a large amount of water to pasta in the previous step of freeze-drying. This is a method of improving the hot water return by drying the inside of the wire in a porous manner.
- Patent Document 3 discloses a method for improving hot water return by using amylase and reducing the strength of the noodle strings. In these methods, it is possible to improve the hot water return by performing the above-described treatment and freeze-drying. On the other hand, however, the freeze-drying method has the disadvantages that the processing time is long and the cost is high.
- Patent Document 4 discloses a method of instant drying pasta using hot air drying, but in this method, the thickness of the noodle strings obtained is limited, and moreover, in the main raw material, It cannot be made with durum powder alone, and authentic instant pasta tends to be difficult to say.
- JP 2007-330162 A Japanese Patent Laid-Open No. 08-163962 JP 05-328926 A Japanese Unexamined Patent Publication No. 08-038085
- An object of the present invention is to provide instant noodles that can solve the above-described problems of the prior art, and a method for producing the instant noodles.
- a further object of the present invention is to provide instant noodles using durum flour as a main raw material, which could not be realized in the past, and a method for producing the same.
- Another object of the present invention is to provide an instant dry pasta using durum flour as a main raw material and a method for producing the same, which can meet the demands of consumers in recent years.
- the present inventor is able to obtain a plurality of cavities inside the noodle strings by manufacturing the noodle strings using a vacuum noodle banding machine while adding powdered fats and oils to a part of the raw materials. I found.
- the present inventor further investigated the problems of the prior art in taste and texture based on the presence of the “multiple cavities inside the noodle strings” obtained as described above. It has been found that it can be remarkably improved and that the noodle strings can be greatly improved. That is, the present inventor uses a vacuum noodle banding machine and uses durum flour as a main raw material, while controlling the “plurality of cavities inside the noodle strings”, while giving the noodle strings density, the taste The present inventors have found that the problems of the prior art in the texture can be remarkably improved, and that the noodle strings can be drastically improved.
- the instant dry noodles of the present invention are instant dry noodles produced by extruding dough made from noodle raw materials containing at least durum wheat flour and solid fats and oils;
- the “fraying time” in the inside is 10 seconds or less.
- a noodle string is further produced by applying pressure to a dough prepared from a noodle raw material containing solid fats and oils to durum wheat flour to form a small lump or plate shape;
- a method for producing instant dry noodles is provided, wherein the noodle strings are dried with hot air.
- the density of the noodle strings can be controlled without breaking the unique dense structure of the vacuum noodle banding machine, so that hot water quickly penetrates into the noodle strings when recuperating.
- noodles can be made with the “bad hot water return” that was a problem in the past. It is estimated that it was possible to solve the problem while reproducing the line density.
- the characteristics of the vacuum noodle banding machine can be drawn out to the maximum, and furthermore, “good rejuvenation of hot water” and “texture with the original elasticity of pasta” can be obtained.
- the possibility of obtaining a noodle string that can dramatically improve the "noodle string loosening" by the synergistic effect of the unique dense structure of the vacuum noodle banding machine and the original mold release effect of the powdered fat and oil It is estimated that Furthermore, because durum wheat is a high protein wheat, durum wheat itself has a non-sticky and easy to loosen nature. (Pasta) can be obtained.
- the present invention in addition to the above, for example, the following effects can be obtained.
- (1) The problem in the prior art is solved while leaving the characteristics of the vacuum noodle banding machine in the noodle strings using durum wheat flour as the main raw material. That is, it is possible to solve “bad hot water return” and “too strong” while reproducing noodle strings with the original density of pasta.
- FIG. 6 is a schematic cross-sectional view showing a “fraying time” measuring device system used in Test Example 2.
- the instant noodles of the present invention are instant dry noodles using durum wheat flour as a main raw material and made from a raw material of noodles containing at least solid oils and fats, and the instant dry noodles are "fraying time" in hot water Is 10 seconds or less.
- Such instant noodles use durum flour as the main ingredient, and dough made from noodle ingredients containing solid oils and fats is made into a small lump or plate by applying pressure under reduced pressure. It can obtain suitably by making the noodle strings made into ⁇ and then drying the noodle strings with hot air.
- the “instant dried noodle” in the present invention is “instant dried pasta” using durum flour as a main ingredient.
- the “instant dry pasta” may be any of a so-called stew type, a type in which hot water is added and cooked, and the like.
- the noodles of the present invention preferably have the following physical properties.
- the dry noodles of the present invention preferably have a “unwinding time” of 20 seconds or less as measured under the conditions in “Examples” described later.
- This “detangling time” is further preferably 10 seconds or less, particularly preferably 0 seconds or less.
- the “unwinding time” refers to the time until the noodle mass to be measured “falls completely” from the partition plate, as will be described later.
- the time until the noodle mass will fall is treated as an “error” and the measurement is repeated. To do.
- the dry noodles of the present invention preferably have a “cutting strength” of 110 to 130 g measured under the conditions in “Examples” described later.
- the “cutting strength” is preferably 115 to 125 g.
- the noodle material is not particularly limited. That is, the material conventionally used for manufacturing instant noodles can be used without particular limitation. More specifically, for example, main raw materials and auxiliary raw materials described in paragraphs 52 to 62 of “Introduction to New Instant Noodles” supervised by the Japan Instant Food Industry Association can be used in the present invention.
- the main raw material that can be used in the present invention is durum flour as the main raw material.
- Durum wheat is a kind of hard wheat and is used for producing pasta.
- the protein value is very high (around 13%) compared to flour used for instant ramen etc., and it is an indispensable raw material for producing crispness, firmness and stiffness unique to pasta.
- durum wheat There are two types of durum wheat, a fine-grained durum flour and a coarse-grained durum semolina, which are not particularly limited in the present invention. preferable.
- main usable materials for example, ASW (Australia white intermediate wheat, protein around 10%) for wheat flour, HRW (American red hard wheat, around 11% protein) for starch, and potato starch for starch , Tapioca starch, waxy corn starch, corn starch, wheat starch and the like, and etherified starch, esterified starch, cross-linked starch, oxidized starch and the like obtained using these as raw materials.
- ASW Australian white intermediate wheat, protein around 10%
- HRW American red hard wheat, around 11% protein
- potato starch for starch
- Tapioca starch waxy corn starch, corn starch, wheat starch and the like
- etherified starch esterified starch, cross-linked starch, oxidized starch and the like obtained using these as raw materials.
- auxiliary materials include phosphates, salts, thickening polysaccharides, eggs, gluten and the like.
- the fats and oils that can be used in the present invention will be described. From the viewpoints of the “good hot water reversion” and “noodle string loosening” effects, the fats and oils are preferably spherical or / and granular.
- “spherical and granular” means that the particle shape of the oil and fat is relatively uniform in length, width and thickness. From the standpoint of the “noodle string loosening” effect, the fat and oil particle diameter is preferably 0.1 mm or more, and more preferably 0.15 mm or more. In the present invention, the particle size of the oil and fat can be suitably measured by the following method.
- a particle size was automatically measured by a sonic sieving method using a sonic vibration type fully automatic fluidized particle size distribution measuring instrument Robot Shifter RPS-85 (Seishin Enterprise Co., Ltd.).
- the kind of fats and oils that can be used in the present invention is not particularly limited. That is, it can be used by appropriately selecting from various types of oils and fats conventionally used for foods or instant noodles in general (combining a plurality of types as necessary).
- Examples of the types of fats and oils described above include lard, palm oil, soybean oil, coconut oil, sunflower oil, cottonseed oil, corn oil, rice bran oil, rapeseed oil, sesame oil, and the like.
- the melting point of fats and oils can be appropriately controlled by performing hydrogenation according to a conventional method.
- the manufacturing method of the fats and oils that can be used in the present invention is not particularly limited.
- Examples of usable methods include a spray cooling method, a spray drying method, a drum drying method, and the like. From the viewpoint of the efficiency of the effect of the present invention, the spray cooling method is more preferable.
- the spray cooling system the oil or fat is dissolved and sprayed into a cooling tower (chiller), whereby spherical or granular oil or fat having a particle diameter of 0.1 mm or more can be obtained relatively easily.
- the powdered fats and oils obtained by the spray drying method have a small particle size (usually about 0.03 mm in the particle size obtained), the particle size of 0.1 mm or more is compared with the above spray cooling method. It may be a little difficult.
- the obtained shape tends to be a relatively large flake shape.
- secondary processing may be required using a pulverizer such as a mill, resulting in variations in the shape and size of the particle diameter, poor yield, etc.
- the manufacturing cost may be high.
- Examples of the various powdered fats and oils described above include “Spray Fat PM” manufactured by Riken Vitamin Co., Ltd. in the spray cooling method.
- As for the drum drying method for example, “Unishort K” manufactured by Fuji Oil Co., Ltd. can be mentioned.
- noodle manufacturing method As the noodle making method before the drying step, durum flour was used as a main raw material, and a spherical or / and granular noodle raw material containing at least fats and oils and water were mixed and prepared. Using dough, apply pressure under reduced pressure in an extruder or extrusion molding machine to make a small lump or plate, after compound noodles, cut the noodles with a cutting blade and continuously alphatize, It is preferable to produce an instant dry pasta by drying by. Moreover, the loosening at the time of eating can be improved further by making a loosening liquid etc. adhere to a noodle string before hot air drying. As a loosening agent to be used, conventionally used emulsified fats and oils, emulsifiers and soybean dietary fiber of “Soya Five S” by Fuji Oil Co., Ltd. may be used.
- An apparatus for forming an extruded noodle band using an extruder or the like under deaeration that can be used in the present invention is not particularly limited. More specifically, for example, a deaeration apparatus (hereinafter referred to as “vacuum noodle banding machine”) in a noodle dough production apparatus disclosed in JP-A-61-132132 (Japanese Patent Application No. 59-254855) is suitable. Can be used for
- an extruder extrusion screw
- an extrusion molding machine is pressurized under a vacuum of 650 to 760 mmHg, and a cylindrical dough (dough) is passed through a die having a diameter of 5 to 50 mm.
- the noodle belt can be obtained by intermittently cutting the material that has been pumped into a small lump of 5 to 300 mm in length, or by removing the noodle strip.
- the pregelatinization treatment method in the present invention can be optionally carried out by boiled treatment using boiling hot water, steaming treatment using steam, etc., but more preferably, a steamer using steam is used. This is because, in the boil processing, the added powdered granular oil is eluted from the inside of the noodle strings to the outside, so that it tends to be relatively difficult to obtain a space inside the noodle strings. In addition, in order to improve the texture of the noodle strings obtained, it is preferable to use steam having a higher humidity than dry steam with respect to the quality of steam used in steaming.
- water to be used is better if an aqueous solution in which fresh water, tap water, emulsifier, edible oil or the like is dissolved is used.
- a glycerin fatty acid ester such as a monoglycerin fatty acid ester, a diglycerin fatty acid ester, or a polyglycerin fatty acid ester may be used, and it is possible to improve the looseness of the noodle strings compared to when simply using fresh water. It is.
- a method for giving the aforementioned aqueous solution to the noodle strings a method such as spraying or dipping may be used.
- the amount to be sprayed is preferably about 20 to 40 ml per 100 g of noodle strings, and the amount of water may be controlled according to the hot water return condition.
- the instant dry pasta of the present invention by forming and filling the gelatinized noodle strings obtained by the above-described method into a drying basket one by one and passing through a hot air drying step. Moreover, the loosening at the time of eating can be improved further by making a loosening liquid etc. adhere to a noodle string before hot air drying.
- a loosening agent to be used conventionally used emulsified fats and oils, emulsifiers and soybean dietary fiber of “Soya Five S” by Fuji Oil Co., Ltd. may be used.
- the noodle strings are preferably adjusted to a temperature of 60 to 110 ° C. (more preferably 80 to 90 ° C.), preferably a wind speed of 1 to 10 m / S (more preferably 3 to 5 m / S).
- the final moisture content of the noodle mass may be dried to 6 to 14% (preferably 8 to 10%) with hot air.
- Test example 1 The following test confirmed the synergistic effect of the vacuum noodle banding machine and powdered fats and oils.
- Noodle strings with a cutting edge width of 1.55 mm and a noodle thickness of 1.6 mm were opened with a conduit, cut with a substantially straight noodle string, steamed at 0.5 kg / cm 2 for 3 minutes, and then noodle weight 100 g
- the steamed noodles were sprayed with 20 ml of a loosening solution (Fuji Oil Co., Ltd., “Soya Five S” 1.0% aqueous solution), filled in air mold into a ⁇ 120 mm drying mold and dried at 85 ° C.
- the conditions when using a vacuum noodle banding machine were as follows. Degassing was performed at a vacuum degree of 730 mmHg, pressure was applied, a cylindrical dough was extruded through a die with a diameter of 20 mm, and cut into a chip with a length of 50 mm. After the noodles are made of composite noodles, a noodle string with a cutting edge width of 1.55 mm and a noodle thickness of 1.6 mm is cut out with a straight noodle string by opening the lid of the conduit, and 0.5 kg / cm 2 Steamed for 3 minutes, sprayed 20ml of fumigation liquid (Fuji Oil Co., Ltd. “Soya Five S” 1.0% aqueous solution) onto steamed noodles cut into 100g noodle weight, filled in air mold into ⁇ 120mm drying mold at 85 ° C Dried.
- fumigation liquid Fuji Oil Co., Ltd. “Soya Five S” 1.0% aqueous solution
- the conditions when using powdered fats and oils were palm extremely hardened oil having a melting point of 62 ° C. and an average particle diameter of 0.1 mm.
- Vacuum noodle bander not used and powdered fats and oils added final moisture around 10%
- Vacuum noodle banding machine and no addition of powdered fats and oils final moisture around 10%
- (3) Use of vacuum noodle banding machine and addition of powdered fats and oils final moisture around 10%
- Electric dryer Yamato Scientific Co., Ltd. Trade name: DN-41 2 g of the obtained noodle strings are dried at 105 ° C. for 2 hours with an electric dryer, and the water content is measured by the weight difference before and after drying.
- the cutting strength measured above was about 120 g, which was suitable for instant noodles. When the cutting strength exceeded 130 g, it felt “hard”. Further, the noodle strings of the condition (1) did not use a vacuum noodle strip, and thus had a texture without density and elasticity.
- 5 is the best for the stiffness, and a larger number than 5 indicates that there is too much stiffness.
- Test example 2 ⁇ Measurement of loosening effect> The loosening effect of the noodle strings obtained under the conditions (1) to (3) was measured by the following method.
- reference symbol 1 is a support column (unscrewing rod ⁇ 6 mm, length 2.2 mm)
- symbol 2 is a partition plate ( ⁇ 2.4 mm)
- symbol 3 is a bottom plate (145 ⁇ 145 mm)
- symbol 4 is a measurement container (high 120mm).
- condition (1) 480 was described as the maximum value because it was not unraveled even after measurement for 480 seconds or more.
- Test example 3 ⁇ Comparison test of various oils and fats>
- the oil / fat raw material is unified to palm oil (melting point: 50 ° C.), and the effect of the invention due to the difference in the size of the oil / fat due to the difference in the production method is shown.
- test method is based on the following test method B.
- Test method B Drum semolina powder is mixed with 1000 g of the powder raw material, 15 g of each of the above fats and oils (i) to (x), mixed with 320 ml of water, and the dough is placed in an extruder or an extrusion molding machine with a degree of vacuum of 730 mmHg.
- Table (3) below shows the effect of the invention due to the difference in oil shape and size.
- the size of the powdered fats and oils that can be used in the present invention is important. If the particle diameter is 0.03 mm or less, the effect cannot be obtained. That is, a type having a large particle diameter that can be obtained by a spray cooling method or a drum drying method, specifically, a spherical oil of 0.1 mm or more, preferably 0.15 mm or more is “poor hot water return”, “noodle strings” It can be solved without losing the characteristics of the vacuum noodle banding machine. As a result, it is possible to reproduce the texture that is characteristic of pasta.
- Rape seed oil Liquid particle size B Palm oil Paste particle size
- C Palm oil Spherical particle size 0.1 mm Melting point 50 ° C.
- D Colza oil Spherical particle diameter 0.1 mm Melting point 70 ° C
- the addition amount test was conducted in (6) above.
- the test method is based on test method B.
- the powder fat used was a palm extremely hardened oil having a melting point of 62 ° C. and an average particle diameter of 0.1 mm.
- the effect of the present invention can be obtained with an addition amount of 0.5% or more in the addition amount of fats and oils.
- the amount of fats and oils is increased, the proper noodle making and the strength of the noodles after steaming are extremely reduced, making continuous production difficult.
- Drum semolina powder 1000g (protein 14.5%) powder raw material 15g powder spherical palm oil (spray cooling method) with a melting point of 62 degrees is mixed with 320ml water, and the dough is extruded or extruded.
- Drum semolina powder 1000g (protein 14.5%) powder raw material 15g powder spherical palm oil (spray cooling method) with a melting point of 62 degrees is mixed with 320ml water, and the dough is extruded or extruded.
- Example 3 Drum semolina powder 1000g (protein 14.5%) powder raw material 15g powder spherical palm oil (drum dry method) with a melting point of 50 degrees is mixed with 320ml water, and the dough is extruded or extruded. In the machine, pressure was applied while degassing the inside at a vacuum degree of 730 mmHg, and a plate-shaped dough was extruded through a die having a diameter of 20 mm. After rolling the plate-shaped dough, the cutting blade: 20 rounds, noodle thickness: 1.
- Drum semolina powder 1000g (protein 14.5%) powder raw material 15g powder spherical palm oil (spray cooling method) with a melting point of 62 degrees is mixed with 320ml water, and the dough is extruded or extruded.
- Example 1 The vacuum noodle banding machine used in Example 1 is not used, and 15 g of powdered spherical palm oil (spray cooling method, 0.15 mm) having a melting point of 62 degrees which is a blending component is not used. 1 and common.
- Example 2 The vacuum noodle banding machine used in Example 2 is not used, and 15 g of powdered spherical palm oil (spray cooling method, 0.15 mm) having a melting point of 62 degrees which is a blending component is not used. 2 and common.
- Table (6) shows the evaluation of Examples 1 to 4 described above.
- it carried out by the hot water reversion method similar to paragraph "0064" (measurement of the cutting strength of noodle strings).
- an authentic instant pasta that could not be achieved until now, and a method for manufacturing the same are provided. That is, even if a process of using durum flour as a main ingredient and applying pressure to a noodle string similar to that of full-fledged pasta, it is possible to make full-fledged instant pasta that can be eaten simply by pouring hot water.
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Abstract
Description
(1)デュラム小麦粉を使用すると湯戻りが悪い。
これは、即席麺に使用する通常の小麦粉に比べると、疎蛋白値が13パーセント前後と遥かに高いためである。
(3)上記の(1)および(2)の改良を併せて行うと、湯戻りが更に悪くなる傾向がある。
(5)パスタは通常、ストレートの形状の麺線であるために、麺線にウェーブをつけると見た目が非常に違和感がある(通常、即席麺では、麺線にウェーブをつけないと、喫食時のほぐれが悪く、商品価値がなくなる傾向がある)。
(1)デュラム小麦粉を主原料に使用した麺線において真空麺帯機の特徴を残しつつ、従来技術における問題点が解決される。すなわち、パスタ本来の密度のある麺線を再現しつつ、「湯戻りの悪さ」、「コシの強すぎ」を解決することができる。
本発明の即席麺は、デュラム小麦粉を主原料として使用し且つ、固形状の油脂を少なくとも含む麺原料から作成された即席乾燥麺であって、該即席乾燥麺が、温湯中における「ほぐれ時間」が10秒以下であることを特徴とする。
本発明の麺は、以下の物性を有することが好ましい。
本発明の乾燥麺は、後述する「実施例」における条件下で測定した「ほぐれ時間」が、20秒以下であることが好ましい。この「ほぐれ時間」は、更には、10秒以下、特に0秒以下であることが好ましい。ここに、上記「ほぐれ時間」とは、後述するように、測定対象たる麺塊が、仕切り板から「完全に落ちる」までの時間を言う。なお、当然ながら、麺塊が何らかの原因によって、仕切り板に不正常に「ひっかかった」結果、麺塊が落ちるまでの時間が不正確になる場合は「エラー」として扱い、該測定をやり直すこととする。
本発明の乾燥麺は、後述する「実施例」における条件下で測定した「切断強度」が、110~130gであることが好ましい。この「切断強度」は、更には、115~125gであることが好ましい。
レオメータ:不動工業株式会社製、商品名NRM−2010−CW
麺線3本をプレート上に乗せ、テーブル速度、2cm/min、直径0.27mmのピアノ線一本を用いて切断強度を測定し、平均値を算出する。
本発明においては、麺の材料は、特に制限されない。すなわち、従来より即席麺の製造に使用されている材料を、特に制限無く使用することが出来る。より具体的には、例えば、社団法人 日本即席食品工業協会監修「新・即席めん入門」第52~62項に記載されている主原料、副原料を、本発明において使用することが出来る。
本発明において使用可能な主原料は、デュラム小麦粉を主原料として使用する。デュラム小麦は、硬質小麦の一種であり、パスタを製造するために用いる小麦である。通常、即席ラーメン等に用いる小麦粉に比べると、蛋白値が非常に高く(13%前後)、パスタ特有の歯切れ、ハリ、コシを出すためには、必要不可欠な原料である。デュラム小麦は、通常製粉方法により、粒度の細かいデュラムフラワーと粒度の粗いデュラムセモリナの2タイプがあるが、本発明においては特に限定しないが、パスタ本来のコシ、ハリを追及するのであればデラムセモリナが好ましい。また、その他の原料としては、必要に応じて例えば、小麦粉、大麦粉、澱粉等をブレンドすることが可能である。中でも、好適な使用可能な主原料としては、例えば、小麦粉ではASW(オーストラリア産白色中間質小麦、蛋白質10%前後)、HRW(アメリカ産赤色硬質小麦、蛋白質11%前後)、澱粉では、馬鈴薯澱粉、タピオカ澱粉、ワキシーコーンスターチ、コーンスターチ、小麦澱粉などで良く、また、これらを原料として得られるエーテル化工澱粉、エステル化工澱粉、架橋化工澱粉、酸化工澱粉等が挙げられる。
本発明において、使用可能な副原料としては、例えば、リン酸塩、塩、増粘多糖類、卵、グルテン等が挙げられる。
次に、本発明に使用可能な油脂について説明する。「湯戻りの良い」、及び「麺線のほぐれ」効果の点からは、この油脂は、球状または/及び粒状であることが好ましい。
本発明に用いる油脂において、「球状及び粒状」とは、該油脂の粒子形状が、縦、横、厚みの大きさが比較的均等なことを言う。「麺線のほぐれ」効果の点からは、油脂の粒子径が0.1mm以上であることが好ましく、更には0.15mm以上であることが好ましい。本発明において、油脂の粒子径は、以下の方法により好適に測定することが出来る。
音波振動式全自動フルイ分け粒度分布測定器ロボットシフターRPS−85(株式会社セイシン企業)を使い、音波ふるい方式で粒子径を自動測定した。
本発明に使用可能な油脂の種類は、特に限定されない。すなわち、従来より食品ないし即席麺一般に使用されている各種の油脂から、適宜選択して(必要に応じて、複数種類を組み合わせて)使用することが出来る。
本発明において使用可能な油脂の製造方法は特に限定されない。使用可能な方法としては、スプレークーリング方式、スプレードライ方式、ドラムドライ方式等が挙げられるが、本発明の効果の効率性の点からは、スプレークウーリング方式がより好ましい。スプレークーリング方式は、油脂を溶解し冷却塔(チラー)の中へ噴霧することで、粒子径が0.1mm以上の球状または粒状の油脂を比較的簡単に得ることが出来る。
乾燥工程の前の製麺方法としてはデュラム小麦粉を主原料として使い、且つ、粒子径0.1mm以上の球状または/及び粒状の、油脂を少なくとも含む麺原料と、水とを混捏して作成したドウを用い、エクストルーダーまたは押し出し成形機において減圧下にて圧力を加えて小塊または板状とし、複合製麺後、切刃にて麺線を切りだして連続的にα化したあと、熱風により乾燥することにより、即席乾燥パスタを製造することが好ましい。また、熱風乾燥前に、ほぐし液等を麺線に付着させることで、喫食時のほぐれを更によくすることができる。使用するほぐし剤としては、従来より使用されている乳化油脂、乳化剤や不二製油株式会社「ソヤファイブS」の大豆食物繊維を使用すればよい。
本発明において使用可能な、脱気下でエクストルーダーなどによる押出し麺帯の形成装置は、特に制限されない。より具体的には、例えば、特開昭61−132132号(特願昭59−254855号)に示されている麺生地製造装置における脱気装置(以後、「真空麺帯機」という)を好適に使用することができる。
本発明におけるα化処理方法は、沸騰したお湯を使った茹で処理、蒸気を使った蒸処理など任意で行うことが出来るが、より好ましくは、蒸気を使用した蒸機を使用するのが良い。茹で処理では、添加した粉末粒状油脂が麺線内部から外部に溶出してしまうために、麺線内部に空間を得ることが比較的に困難となる傾向があるためである。また、得られる麺線の食感をよりよくするためには、蒸処理で使用する蒸気の質に関しても乾いた蒸気よりも湿り気の多い蒸気を使用するほうが好ましい。(また、従来の常法である)蒸処理を行う工程において、蒸煮前に麺線に水分をより与えることで、喫食時に更に麺線の湯戻りを向上することが可能であり、パスタの粉っぽさ、ぼそぼそ感を低減することが可能である。ここに「使用する水分」とは、真水、水道水や乳化剤、食用油脂等を溶かした水溶液を使用すればより良い。乳化剤としては、例えば、モノグリセリン脂肪酸エステル、ジグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル等のグリセリン脂肪酸エステルを使用すればよく、単純に真水を使用した時に比べ、麺線のほぐれをよくすることが可能である。前述の水溶液を麺線に与える方法としては、噴霧、浸漬等の方法で行えばよい。噴霧する量としては、麺線100g当たり20から40ml程度がよく、湯戻り具合に応じて水分量をコントロールすればよい。(参考文献 昭56−38100)
本発明における熱風乾燥方法は、麺線を好ましくは温度60~110℃(更に好ましくは80~90℃)、好ましくは風速1~10m/S(更に好ましくは、3~5m/S)に調整された熱風により、麺塊の最終水分を6~14%(好ましくは8~10%)に乾燥すればよい。
下記の試験により、真空麺帯機と粉末油脂練りこみの相乗効果を確認した。
処方:デュラムセモリナ粉(蛋白14.5%)10kg、水3400ml
(1) 真空麺帯機 不使用 及び 粉末油脂 無添加(最終水分10%前後)
(2) 真空麺帯機 使用 及び 粉末油脂 無添加(最終水分10%前後)
(3) 真空麺帯機 使用 及び 粉末油脂 添加(最終水分10%前後)
水分の測定は、以下のようにして行った。
得られた麺線 2gを電気乾燥機で105℃、2時間乾燥させ、乾燥前後の重量差により水分量を測定する。
喫水容量700mlのポリスチレンカップ(厚木プラスチック株式会社製)に、その切断強度を測定すべき麺線のサンプル80gを入れ、更に該ポリスチレンカップに100℃の温湯を喫水線まで入れて、素早くアルミ箔で蓋をして5分間そのまま放置した。蓋を取って麺線を割り箸を用いてほぐし、「湯戻し後の時間」の計測を開始した。この際、時間の測定手段としては、セイコーエスヤード社製、商品名セイコーストップウォッチS052のストップウォッチを用いた。
レオメータ:不動工業株式会社製、商品名NRM−2010−CW
麺線3本をプレート上に乗せ、ピアノ線を用いて切断強度を測定し、平均値を算出する。
<ほぐれ効果の測定>
上記により得られた条件(1)から条件(3)の麺線のほぐれ効果を、以下の方法において測定した。
図2に示した、箱に100℃の温湯を1500ml注ぎ、90秒間そのまま放置した。90秒後、シントウ機の回転数を30rpmで動かし、仕切り板から麺塊が完全に落ちるまでの時間を測定した。
<各種油脂の比較試験>
油脂の形状及び大きさの違いによる発明の効果を示すために、以下の(i)から(x)の各種油脂の比較試験をした。油脂の原料としてはパーム油(融点50℃)に統一し、製造方法の違いによる油脂の大きさの違いによる発明の効果を示す。
(ii)ドラムドライ方式 フレーク状 粒子径 0.1×0.5×0.1mm(縦×横×厚み)
(iv)スプレークーリング方式 球状 粒子径 0.15mm
デュラムセモリナ粉1000gの粉原料に対し上記(i)から(x)の各種油脂15gをそれぞれ混合し、320mlの水で混捏し、該ドウについてエクストルーダーまたは押し出し成形機において、その中を真空度730mmHgにて脱気しながら圧力を加えて直径20mmのダイスを通して円筒状の生地を押し出し、それを長さ50mmのチップ状にカットし、その小塊を複合製麺後、切刃:20丸、麺厚:1.5mmの麺線を導管を開いて略ストレートの麺線で切り出し連続的に蒸煮したのち、麺重100gに裁断した蒸麺にほぐし液20ml(不二製油株式会社 「ソヤファイブS」1.0%水溶液)を噴きつけ、φ120mmの乾燥用型枠にエアー成型充填する。その後温度80℃、風速4m/sに調整してある乾燥機に40分間乾燥し、最終水分10%の即席パスタを得た。
油脂の融点の違いによる発明の効果を示すために、以下のA~Iの各種油脂を比較試験した。試験方法は、前記試験方法Bに基づき、各油脂15gを以下のA~Dの各種油脂とし、それぞれ比較試験を行う。
B:パーム油 ペースト状 粒子径
C:パーム油 球状 粒子径 0.1mm 融点50℃
D:菜種油 球状 粒子径 0.1mm 融点70℃
油脂の添加量における発明の効果を示すべく上記の(6)において、添加量試験を行った。試験方法は試験方法Bに基づく。使用する粉末油脂は、融点62℃、平均粒子径0.1mmのパーム極度硬化油を使用した。
デュラムセモリナ粉1000g(蛋白14.5%)の粉原料に対し融点62度の粉末球状パーム油15g(スプレークーリング方式)をそれぞれ混合し、320mlの水で混捏し、該ドウについてエクストルーダーまたは押し出し成形機において、その中を真空度730mmHgにて脱気しながら圧力を加えて直径20mmのダイスを通して円筒状の生地を押し出し、それを長さ50mmのチップ状にカットし、その小塊を複合製麺後、切刃:20丸、麺厚:1.50mmの麺線を導管を開いて略ストレートの麺線で切り出し、連続的に蒸煮したのち、麺重100gに裁断した蒸麺にほぐし液20ml(不二製油株式会社 「ソヤファイブS」1.0%水溶液)を噴きつけ、φ120mmの乾燥用型枠にエアー成型充填する。その後温度80℃、風速4m/sに調整してある乾燥機に40分間乾燥し、最終水分10%の即席パスタ(スパゲッティタイプ)を得た。
デュラムセモリナ粉1000g(蛋白14.5%)の粉原料に対し融点62度の粉末球状パーム油15g(スプレークーリング方式)をそれぞれ混合し、320mlの水で混捏し、該ドウについてエクストルーダーまたは押し出し成形機において、その中を真空度730mmHgにて脱気しながら圧力を加えて直径20mmのダイスを通して円筒状の生地を押し出し、それを長さ50mmのチップ状にカットし、その小塊を複合製麺後、切刃:20丸、麺厚:1.50mmの麺線を導管を開いて略ストレートの麺線で切り出し、麺線1食あたりに20mlの真水を吹き着け、連続的に蒸煮したのち、麺重100gに裁断した蒸麺にほぐし液20ml(不二製油株式会社 「ソヤファイブS」1.0%水溶液)を噴きつけ、φ120mmの乾燥用型枠にエアー成型充填する。その後温度80℃、風速4m/sに調整してある乾燥機に40分間乾燥し、最終水分10%の即席パスタ(スパゲッティタイプ)を得た。
デュラムセモリナ粉1000g(蛋白14.5%)の粉原料に対し融点50度の粉末球状パーム油15g(ドラムドライ方式)をそれぞれ混合し、320mlの水で混捏し、該ドウについてエクストルーダーまたは押し出し成形機において、その中を真空度730mmHgにて脱気しながら圧力を加えて直径20mmのダイスを通して板状の生地を押し出し、その板状の生地をロール圧延後、切刃:20丸、麺厚:1.50mmの麺線を導管を開いて略ストレートの麺線で切り出し、麺線1食あたりに20mlの乳化液(モノグリセリン脂肪酸エステル0.5%、食用油脂3%水溶液)を噴きつけ、連続的に蒸煮したのち、麺重100gに裁断した蒸麺にほぐし液20ml(不二製油株式会社 「ソヤファイブS」1.0%水溶液)を噴きつけ、φ120mmの乾燥用型枠にエアー成型充填する。その後温度80℃、風速4m/sに調整してある乾燥機に40分間乾燥し、最終水分10%の即席パスタ(スパゲッティタイプ)を得た。
デュラムセモリナ粉1000g(蛋白14.5%)の粉原料に対し融点62度の粉末球状パーム油15g(スプレークーリング方式)をそれぞれ混合し、320mlの水で混捏し、該ドウについてエクストルーダーまたは押し出し成形機において、その中を真空度730mmHgにて脱気しながら圧力を加えて直径20mmのダイスを通して円筒状の生地を押し出し、それを長さ50mmのチップ状にカットし、その小塊を複合製麺後、切刃:10丸、麺厚:1.10mmの麺線を導管を開いて略ストレートの麺線で切り出し、麺線1食あたりに20mlの真水を吹きつけ、連続的に蒸煮したのち、麺重100gに裁断した蒸麺にほぐし液20ml(不二製油株式会社 「ソヤファイブS」1.0%水溶液)を噴きつけ、φ120mmの乾燥用型枠にエアー成型充填する。その後温度80℃、風速4m/sに調整してある乾燥機に40分間乾燥し、最終水分10%の即席パスタ(フェットチーネタイプ)を得た。
実施例1で使用している真空麺帯機を不使用且つ配合成分である融点62度の粉末球状パーム油(スプレークーリング方式、0.15mm)15gを不使用とし、それ以外の条件は実施例1と共通とする。
実施例2で使用している真空麺帯機を不使用且つ配合成分である融点62度の粉末球状パーム油(スプレークーリング方式、0.15mm)15gを不使用とし、それ以外の条件は実施例2と共通とする。
実施例3の配合成分である融点50度の粉末球状パーム油15g(ドラムドライ方式)15gを不使用とし、それ以外の条件は実施例3と共通とする。
なお、評価方法としては、段落「0064」(麺線の切断強度の測定)と同様な湯戻し方法で行った。
2 仕切板(φ2.4mm)
3 底板(145×145mm)
4 測定容器(高さ 120mm)
Claims (15)
- デュラム小麦粉と、固形状の油脂を少なくとも含む麺原料から作成されたドウを、押し出し成型することにより製造された即席乾燥麺であって;
該即席乾燥麺が、温湯中における「ほぐれ時間」が10秒以下であることを特徴とする即席乾燥麺。 - 麺線強度が、110~130gである請求項1に記載の即席乾燥麺。
- 前記即席乾燥麺を構成する麺線が、ドウを押し出し成型機を用いて圧力を加え小塊または板状とした後に製麺された麺線である請求項1または2に記載の即席乾燥麺。
- 前記即席乾燥麺を構成する麺線が、ドウを押し出し成型機を用いて減圧下において圧力を加え小塊または板状とした後に製麺された麺線である請求項2に記載の即席乾燥麺。
- デュラム小麦粉に対し固形状の油脂を含有する麺原料により作成したドウに圧力を加え、小塊または板状となすことにより、麺線を作製し;
該麺線をα化し;次いで、
該麺線を熱風により乾燥させることを特徴とする即席乾燥麺の製造方法。 - 前記即席乾燥麺を構成する麺線が、減圧下において圧力を加え小塊または板状とした後に製麺された麺線である請求項5に記載の即席乾燥麺の製造方法。
- 前記即席麺の麺線がウェーブの少ない略直線状であることを特徴とする請求項5または6に記載の即席乾燥麺の製造方法。
- 前期即席麺の主原料が、パスタ用のデュラム小麦粉100%であることを特徴とする請求項5~7のいずれかに記載の即席乾燥麺の製造方法。
- 固形状の油脂が、粒子径0.1mm以上の粉末粒状である請求項5~8のいずれかに記載の即席乾燥麺の製造方法。
- 前記粉末粒状の油脂がスプレークーリング法またはドラムドライ法により製造されたものである請求項5~9のいずれかに記載の即席乾燥麺の製造方法。
- 前記固形状の油脂の融点が50℃~70℃である請求項5~10のいずれかに記載の即席乾燥麺の製造方法。
- 前記固形状の油脂の添加量が、小麦粉に対して、0.5~10%である請求項5~11のいずれかに記載の即席乾燥麺の製造方法。
- 前記α化の手段として、蒸気を用いる蒸し機を使用することを特徴とする請求項5~12のいずれかに記載の即席乾燥麺の製造方法。
- 前記即席麺を乾燥させる際の熱風が、温度60℃~100℃の範囲の熱風を単独もしくは組み合わせたものである請求項5~13のいずれかに記載の即席乾燥麺の製造方法。
- 前記α化の手段として、蒸気を用いる蒸し機を使用し、且つ、蒸煮工程の手前で麺線に水溶液を付着させる工程を含む請求項5~14のいずれかに記載の即席乾燥麺の製造方法。
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JP5996914B2 (ja) | 2012-04-10 | 2016-09-21 | 日清食品ホールディングス株式会社 | 即席油揚げ麺の製造方法、及びフライ処理装置 |
JP6313007B2 (ja) * | 2013-09-30 | 2018-04-18 | 日清食品ホールディングス株式会社 | 乾燥即席麺及びその製造方法 |
JP6342930B2 (ja) | 2016-03-07 | 2018-06-13 | 日清食品ホールディングス株式会社 | 即席フライ麺の製造方法 |
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JP4772160B1 (ja) | 2011-09-14 |
CN103188949B (zh) | 2015-09-09 |
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TR201909104T4 (tr) | 2019-07-22 |
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US20130122173A1 (en) | 2013-05-16 |
EP2612559A1 (en) | 2013-07-10 |
ES2733816T3 (es) | 2019-12-03 |
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PL2612559T3 (pl) | 2019-09-30 |
EP2612559A4 (en) | 2014-05-21 |
CA2810406C (en) | 2016-02-16 |
EP2612559B1 (en) | 2019-04-03 |
CA2810406A1 (en) | 2012-03-08 |
BR112013005051B1 (pt) | 2018-06-05 |
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