WO2013168454A1 - Method for manufacturing frozen noodles - Google Patents
Method for manufacturing frozen noodles Download PDFInfo
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- WO2013168454A1 WO2013168454A1 PCT/JP2013/055721 JP2013055721W WO2013168454A1 WO 2013168454 A1 WO2013168454 A1 WO 2013168454A1 JP 2013055721 W JP2013055721 W JP 2013055721W WO 2013168454 A1 WO2013168454 A1 WO 2013168454A1
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- noodles
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- contact angle
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- 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
Definitions
- the present invention relates to a method for producing frozen noodles, and more particularly to a method for producing frozen noodles having excellent defrostability.
- frozen noodles have been produced by boiling raw noodles made by roll rolling or extrusion and then freezing them (Patent Documents 1 and 2).
- Patent Documents 1 and 2 the frozen noodles obtained by such a conventional production method have a problem that the surface of the frozen product is sticky, sticky and sticks easily, the noodles are not easily broken, and it takes a long time for thawing. It was.
- the present invention has been made in view of the conventional problems as described above, and it is an object of the present invention to provide frozen noodles that have a frozen product surface that is not sticky and that can be thawed in a short time.
- the present inventor uses raw noodles that are extruded and made with a die having a dice piece having a contact angle with water droplets (wetability) of 85 degrees or more. The inventors have found that extremely good results can be obtained, and completed the present invention.
- the present invention provides a method for producing frozen noodles, characterized in that raw noodles obtained by extruding with a die having a dice piece having a contact angle with water droplets of 85 degrees or more are boiled and then frozen. .
- the present invention it is possible to provide frozen noodles that are not sticky on the surface of the noodles, do not adhere to the noodle strings, and can be thawed in a short time.
- the dice piece used in the present invention has a contact angle of water drops with respect to the dice piece surface of 85 degrees or more, preferably 100 degrees or more.
- the contact angle is measured when the contact angle for a test plate (test plate temperature: approximately 20 ° C.) produced from a molding material for a die piece is measured by a conventionally known measurement method using 10 ⁇ L of water droplets of 40 ° C. Is an angle.
- the contact angle is less than 85 degrees, the hydrophilicity of the dice piece is increased, the surface of the noodles becomes sticky, and thawing in a short time becomes difficult.
- the roughness Ra of the raw noodle surface obtained by extrusion using a die piece having a contact angle of 85 degrees or more is 10 ⁇ m or less, preferably 8 ⁇ m or less, the stickiness of the noodle surface is particularly reduced, which is advantageous. It is.
- the surface roughness Ra is also referred to as arithmetic average roughness (based on JIS B 0601-1994). The surface roughness of the noodle strings is precisely measured, and the direction of the average line set in the major axis direction of the noodle strings is set.
- the surface roughness (Ra) of raw noodles obtained in the present invention can be measured by measuring the surface of the noodles using a device such as a laser microscope.
- the die piece having a contact angle of 85 degrees or more can be manufactured by appropriately selecting a molding material for the die piece.
- a molding material is not particularly limited as long as it satisfies the above contact angle and water absorption, and may be a synthetic resin or a metal, but a synthetic resin is preferred from the viewpoint that the surface roughness of the noodle surface can be easily adjusted.
- the synthetic resin include polytetrafluoroethylene (PTFE) such as Teflon (registered trademark), perfluoroalkoxy fluororesin (PFA), tetrafluoroethylene / hexafluoropropylene copolymer (FEP), and fluoride.
- Examples thereof include polyacetals such as vinylidene and Duracon (registered trademark), polycarbonate, polybutylene terephthalate, polyphenylene sulfide, polyethylene, and polypropylene, or mixed resins obtained by mixing two or more of these resins.
- An example of a particularly preferable synthetic resin is a mixed resin of 95 to 70% by mass of polytetrafluoroethylene, preferably 90 to 70% by mass, and 5 to 30% by mass, preferably 10 to 70% by mass of vinylidene fluoride. It is done.
- the shape of the die piece used in the present invention is not limited, and can be the same shape as a conventionally used die piece for extrusion noodles.
- the die piece used in the present invention is only required to be formed of a molding material that satisfies the above contact angle at least on the surface that comes into contact with the noodle dough. There is no need to form.
- the contact angle of the dice piece used in the present invention may be adjusted by changing the shape of the surface in contact with the noodle dough into a shape having a minute bump.
- the dice piece used for this invention is mounted
- a noodle dough is extruded by a die having the above-described die piece to obtain a noodle string of raw noodles.
- the noodles are not particularly limited, and examples include pasta (macaroni, spaghetti, etc.), hiyagigi, somen, flat noodles (himokawa udon), udon, Japanese soba noodles, Chinese noodles, rice noodles, etc. Pasta is desirable.
- the raw materials for the noodles are appropriately selected and used according to the type of the target noodles.
- the obtained raw noodles are treated with boil and then frozen, but the boil treatment method and the freezing method are not particularly limited, and can be treated in the same manner as before.
- Example 1 Noodle dough was prepared by mixing and kneading 30 parts by weight of water with 100 parts by weight of durum semolina. Next, this was extruded with a die provided with a die piece having a contact angle of 85 degrees to obtain a raw spaghetti having a diameter of 1.7 mm. Next, the surface roughness of the obtained raw spaghetti was measured by the method described later, treated with boil at 100 ° C., then divided into 250 g portions, placed on a tray, and frozen at ⁇ 20 ° C. to obtain frozen spaghetti. The die piece was molded from a mixed resin of 65% by mass of polytetrafluoroethylene and 35% by mass of high-density polyethylene.
- the measurement of the surface roughness (Ra) before the boiled raw spaghetti was measured as follows. Fresh spaghetti was freeze-dried and used as a measurement sample. Using a laser microscope VK-8700 (Keyence Co., Ltd.) for shape measurement, the noodle surface was measured with an objective lens 20 times, and image data of 12 different sites were obtained from one sample. The obtained data is pre-processed (tilt correction, noise removal, filter processing), and on the screen, an average line is set in the noodle line direction, and the roughness curve is drawn by subtracting the X and Y axes in the above procedure. Measured and applied to the above formula (I) to obtain a measured value Ra for each part. The average value of the 12 measured values obtained was defined as the surface roughness (Ra) of the raw spaghetti. Table 1 shows the Ra values of the raw spaghetti of Example 1.
- Example 2 Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed with a die provided with a die piece having a contact angle of 88 degrees.
- Table 1 shows the Ra value of the raw spaghetti of Example 2.
- the die piece was molded from a mixed resin of 70% by mass of polytetrafluoroethylene and 30% by mass of high-density polyethylene.
- Example 3 Frozen spaghetti was obtained in the same manner as in Example 1 except that it was extruded with a die having a die piece with a contact angle of 100 degrees.
- Table 1 shows the Ra values of the raw spaghetti of Example 3.
- the die piece was molded from a mixed resin of 81% by mass of polytetrafluoroethylene and 19% by mass of high-density polyethylene.
- Example 4 Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed with a die provided with a die piece having a contact angle of 110 degrees.
- Table 1 shows the Ra values of the raw spaghetti of Example 4.
- the die piece was molded from a mixed resin of 91% by mass of polytetrafluoroethylene and 9% by mass of high-density polyethylene.
- Example 5 Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed using a die having a die piece with a contact angle of 118 degrees.
- Table 1 shows the Ra value of the raw spaghetti of Example 5.
- the die piece was molded using polytetrafluoroethylene as a material.
- Comparative Example 1 Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed using a die provided with a die piece having a contact angle of 83 degrees. Table 1 shows the Ra value of the raw spaghetti of Comparative Example 1.
- the die piece was molded from a mixed resin of 61% by mass of polytetrafluoroethylene and 39% by mass of high-density polyethylene.
- Comparative Example 2 Frozen spaghetti was obtained in the same manner as in Example 1 except that it was extruded with a die having a die piece with a contact angle of 80 degrees. Table 1 shows the Ra value of the raw spaghetti of Comparative Example 2. The die piece was molded using nylon as a material.
- Comparative Example 3 Frozen spaghetti was obtained in the same manner as in Example 1 except that it was extruded with a die having a die piece with a contact angle of 55 degrees. Table 1 shows the Ra value of the raw spaghetti of Comparative Example 3. The die piece was formed using stainless steel as a material.
- Test example 1 Each frozen spaghetti obtained in Examples 1 to 5 and Comparative Examples 1 to 3 was thawed by a pastas steamer (manufactured by Nisshin Foods). At that time, the time required for thawing was measured. The thawing process was performed 10 times each, and the average value was as shown in Table 1. Furthermore, the surface state of the thawed raw spaghetti was evaluated by 10 panelists according to the following evaluation criteria. The average value of the results is shown in Table 1.
- Evaluation criteria 5 There is no stickiness on the surface of the noodles, the noodle strings do not adhere to each other, and the unraveling is extremely good. 4: There is almost no stickiness on the surface of the noodles, there is almost no adhesion between the noodle strings, and the unraveling is good. 3: There is a little stickiness on the surface of the noodles, and there is slight adhesion between the noodle strings, but the unraveling is good. 2: There is a little stickiness on the surface of the noodles. 1: There is stickiness on the surface of the noodle, there is adhesion between the noodle strings, and the unraveling is poor.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
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Abstract
Provided are frozen noodles that have non-sticky surface and can be thawed within a short period of time. A method for manufacturing frozen noodles, said method being characterized by comprising boiling raw noodles, which have been obtained by extrusion from a die provided with a die piece having a contact angle to water drops of 85o or greater, and then freezing the same.
Description
本発明は、冷凍麺類の製造方法、より詳細には解凍性に優れた冷凍麺類の製造方法に関する。
The present invention relates to a method for producing frozen noodles, and more particularly to a method for producing frozen noodles having excellent defrostability.
従来、冷凍麺は、ロール圧延や押し出しにより製麺した生麺を茹でた後、冷凍して製造されていた（特許文献１及び２）。
しかしながら、斯かる従来の製造法によって得られた冷凍麺は、その冷凍品表面が糊っぽく、べたついて付着し易いと共に、麺の解れが悪く、解凍に長時間を要する、と云う問題があった。 Conventionally, frozen noodles have been produced by boiling raw noodles made by roll rolling or extrusion and then freezing them (Patent Documents 1 and 2).
However, the frozen noodles obtained by such a conventional production method have a problem that the surface of the frozen product is sticky, sticky and sticks easily, the noodles are not easily broken, and it takes a long time for thawing. It was.
しかしながら、斯かる従来の製造法によって得られた冷凍麺は、その冷凍品表面が糊っぽく、べたついて付着し易いと共に、麺の解れが悪く、解凍に長時間を要する、と云う問題があった。 Conventionally, frozen noodles have been produced by boiling raw noodles made by roll rolling or extrusion and then freezing them (Patent Documents 1 and 2).
However, the frozen noodles obtained by such a conventional production method have a problem that the surface of the frozen product is sticky, sticky and sticks easily, the noodles are not easily broken, and it takes a long time for thawing. It was.
本発明は、上記の如き従来の問題に鑑みてなされたものであり、冷凍品表面がべたつかず、しかも短時間で解凍することができる冷凍麺を提供することを課題としている。
The present invention has been made in view of the conventional problems as described above, and it is an object of the present invention to provide frozen noodles that have a frozen product surface that is not sticky and that can be thawed in a short time.
本発明者は、上記の課題を解決すべく種々研究を重ねた結果、水滴との接触角（濡れ性）が８５度以上のダイスピースを備えたダイスにて押し出し製麺した生麺を用いれば、極めて良い結果が得られることを見出し、本発明を完成した。
As a result of various researches to solve the above-mentioned problems, the present inventor uses raw noodles that are extruded and made with a die having a dice piece having a contact angle with water droplets (wetability) of 85 degrees or more. The inventors have found that extremely good results can be obtained, and completed the present invention.
すなわち、本発明は、水滴との接触角が８５度以上のダイスピースを備えたダイスにより押し出して得た生麺を茹で処理した後、冷凍することを特徴とする冷凍麺類の製造方法を提供する。
That is, the present invention provides a method for producing frozen noodles, characterized in that raw noodles obtained by extruding with a die having a dice piece having a contact angle with water droplets of 85 degrees or more are boiled and then frozen. .
本発明によれば、麺の表面がべたつかず、麺線同士付着して解れづらいということがなく、しかも短時間で解凍することができる冷凍麺類を提供することができる。
According to the present invention, it is possible to provide frozen noodles that are not sticky on the surface of the noodles, do not adhere to the noodle strings, and can be thawed in a short time.
本発明に用いられるダイスピースは、水滴のダイスピース表面に対する接触角が８５度以上、好ましくは１００度以上となっている。
ここに接触角は、４０℃の水滴１０μＬを用いて、ダイスピースの成形材料から作製した試験板（試験板の温度：およそ２０℃）に対する接触角を、従来公知の測定方法により測定した場合の角度である。 The dice piece used in the present invention has a contact angle of water drops with respect to the dice piece surface of 85 degrees or more, preferably 100 degrees or more.
Here, the contact angle is measured when the contact angle for a test plate (test plate temperature: approximately 20 ° C.) produced from a molding material for a die piece is measured by a conventionally known measurement method using 10 μL of water droplets of 40 ° C. Is an angle.
ここに接触角は、４０℃の水滴１０μＬを用いて、ダイスピースの成形材料から作製した試験板（試験板の温度：およそ２０℃）に対する接触角を、従来公知の測定方法により測定した場合の角度である。 The dice piece used in the present invention has a contact angle of water drops with respect to the dice piece surface of 85 degrees or more, preferably 100 degrees or more.
Here, the contact angle is measured when the contact angle for a test plate (test plate temperature: approximately 20 ° C.) produced from a molding material for a die piece is measured by a conventionally known measurement method using 10 μL of water droplets of 40 ° C. Is an angle.
上記接触角が８５度未満であると、ダイスピースの親水性が大きくなり、麺の表面がべたついたり、短時間での解凍が困難となる。
また、上記接触角が８５度以上のダイスピースを用いて押出して得た生麺表面の粗さＲａが１０μｍ以下、好ましくは８μｍ以下であると、麺表面のべたつきが格別低減されるため、有利である。ここで、表面粗さＲａとは、算術平均粗さ（JIS B 0601-1994準拠）ともいい、麺線表面の凹凸を精密に測定し、麺線の長軸方向に設定した平均線の方向に基準長さ（ｌ）を取り、この部分について平均線の方向にＸ軸を、縦倍率の方向にＹ軸を取り、粗さ曲線をｙ＝ｆ（ｘ）で表したときに、次の式（I）によって求められる値をさす。本発明で得られた生麺の表面粗さ（Ｒａ）の測定は、レーザーマイクロスコープ等の機器を用いて、麺表面を計測することで実施することができる。 When the contact angle is less than 85 degrees, the hydrophilicity of the dice piece is increased, the surface of the noodles becomes sticky, and thawing in a short time becomes difficult.
Moreover, since the roughness Ra of the raw noodle surface obtained by extrusion using a die piece having a contact angle of 85 degrees or more is 10 μm or less, preferably 8 μm or less, the stickiness of the noodle surface is particularly reduced, which is advantageous. It is. Here, the surface roughness Ra is also referred to as arithmetic average roughness (based on JIS B 0601-1994). The surface roughness of the noodle strings is precisely measured, and the direction of the average line set in the major axis direction of the noodle strings is set. When the reference length (l) is taken, the X axis is taken in the direction of the average line, the Y axis is taken in the direction of the vertical magnification, and the roughness curve is expressed by y = f (x). The value obtained by (I). The surface roughness (Ra) of raw noodles obtained in the present invention can be measured by measuring the surface of the noodles using a device such as a laser microscope.
また、上記接触角が８５度以上のダイスピースを用いて押出して得た生麺表面の粗さＲａが１０μｍ以下、好ましくは８μｍ以下であると、麺表面のべたつきが格別低減されるため、有利である。ここで、表面粗さＲａとは、算術平均粗さ（JIS B 0601-1994準拠）ともいい、麺線表面の凹凸を精密に測定し、麺線の長軸方向に設定した平均線の方向に基準長さ（ｌ）を取り、この部分について平均線の方向にＸ軸を、縦倍率の方向にＹ軸を取り、粗さ曲線をｙ＝ｆ（ｘ）で表したときに、次の式（I）によって求められる値をさす。本発明で得られた生麺の表面粗さ（Ｒａ）の測定は、レーザーマイクロスコープ等の機器を用いて、麺表面を計測することで実施することができる。 When the contact angle is less than 85 degrees, the hydrophilicity of the dice piece is increased, the surface of the noodles becomes sticky, and thawing in a short time becomes difficult.
Moreover, since the roughness Ra of the raw noodle surface obtained by extrusion using a die piece having a contact angle of 85 degrees or more is 10 μm or less, preferably 8 μm or less, the stickiness of the noodle surface is particularly reduced, which is advantageous. It is. Here, the surface roughness Ra is also referred to as arithmetic average roughness (based on JIS B 0601-1994). The surface roughness of the noodle strings is precisely measured, and the direction of the average line set in the major axis direction of the noodle strings is set. When the reference length (l) is taken, the X axis is taken in the direction of the average line, the Y axis is taken in the direction of the vertical magnification, and the roughness curve is expressed by y = f (x). The value obtained by (I). The surface roughness (Ra) of raw noodles obtained in the present invention can be measured by measuring the surface of the noodles using a device such as a laser microscope.
上記接触角が８５度以上のダイスピースは、ダイスピースの成形材料を適宜選択することにより製造することができる。
斯かる成形材料としては、上記の接触角および吸水率を満たすものであれば特に制限はなく、合成樹脂でも金属でもよいが、麺表面の表面粗さが調整しやすい点から合成樹脂が好ましい。
該合成樹脂としては、例えば、テフロン（登録商標）などのポリ四フッ化エチレン（ＰＴＦＥ）、ペルフルオロアルコキシフッ素樹脂（ＰＦＡ）、四フッ化エチレン・六フッ化プロピレン共重合体（ＦＥＰ）、フッ化ビニリデン、ジュラコン（登録商標）などのポリアセタール、ポリカーボネート、ポリブチレンテレフタレート、ポリフェニレンサルファイド、ポリエチレン、ポリプロピレンのいずれか１種、またはこれらの樹脂を２種以上混合してなる混合樹脂が挙げられる。特に好ましい合成樹脂の一例として、ポリ四フッ化エチレン９５～７０質量％、好ましくは９０～７０質量％と、フッ化ビニリデン５～３０質量％、好ましくは１０～７０質量％との混合樹脂が挙げられる。 The die piece having a contact angle of 85 degrees or more can be manufactured by appropriately selecting a molding material for the die piece.
Such a molding material is not particularly limited as long as it satisfies the above contact angle and water absorption, and may be a synthetic resin or a metal, but a synthetic resin is preferred from the viewpoint that the surface roughness of the noodle surface can be easily adjusted.
Examples of the synthetic resin include polytetrafluoroethylene (PTFE) such as Teflon (registered trademark), perfluoroalkoxy fluororesin (PFA), tetrafluoroethylene / hexafluoropropylene copolymer (FEP), and fluoride. Examples thereof include polyacetals such as vinylidene and Duracon (registered trademark), polycarbonate, polybutylene terephthalate, polyphenylene sulfide, polyethylene, and polypropylene, or mixed resins obtained by mixing two or more of these resins. An example of a particularly preferable synthetic resin is a mixed resin of 95 to 70% by mass of polytetrafluoroethylene, preferably 90 to 70% by mass, and 5 to 30% by mass, preferably 10 to 70% by mass of vinylidene fluoride. It is done.
斯かる成形材料としては、上記の接触角および吸水率を満たすものであれば特に制限はなく、合成樹脂でも金属でもよいが、麺表面の表面粗さが調整しやすい点から合成樹脂が好ましい。
該合成樹脂としては、例えば、テフロン（登録商標）などのポリ四フッ化エチレン（ＰＴＦＥ）、ペルフルオロアルコキシフッ素樹脂（ＰＦＡ）、四フッ化エチレン・六フッ化プロピレン共重合体（ＦＥＰ）、フッ化ビニリデン、ジュラコン（登録商標）などのポリアセタール、ポリカーボネート、ポリブチレンテレフタレート、ポリフェニレンサルファイド、ポリエチレン、ポリプロピレンのいずれか１種、またはこれらの樹脂を２種以上混合してなる混合樹脂が挙げられる。特に好ましい合成樹脂の一例として、ポリ四フッ化エチレン９５～７０質量％、好ましくは９０～７０質量％と、フッ化ビニリデン５～３０質量％、好ましくは１０～７０質量％との混合樹脂が挙げられる。 The die piece having a contact angle of 85 degrees or more can be manufactured by appropriately selecting a molding material for the die piece.
Such a molding material is not particularly limited as long as it satisfies the above contact angle and water absorption, and may be a synthetic resin or a metal, but a synthetic resin is preferred from the viewpoint that the surface roughness of the noodle surface can be easily adjusted.
Examples of the synthetic resin include polytetrafluoroethylene (PTFE) such as Teflon (registered trademark), perfluoroalkoxy fluororesin (PFA), tetrafluoroethylene / hexafluoropropylene copolymer (FEP), and fluoride. Examples thereof include polyacetals such as vinylidene and Duracon (registered trademark), polycarbonate, polybutylene terephthalate, polyphenylene sulfide, polyethylene, and polypropylene, or mixed resins obtained by mixing two or more of these resins. An example of a particularly preferable synthetic resin is a mixed resin of 95 to 70% by mass of polytetrafluoroethylene, preferably 90 to 70% by mass, and 5 to 30% by mass, preferably 10 to 70% by mass of vinylidene fluoride. It is done.
本発明に用いられるダイスピースは、形状が制限されるものではなく、従来用いられている押出成形麺用ダイスピースと同様の形状とすることができる。
また、本発明に用いられるダイスピースは、少なくとも麺生地と接触する表面が、上記の接触角を満たす成形材料で形成されていればよく、ダイスピースの全部を上記の接触角を満たす成形材料で形成する必要はない。さらに、本発明に用いられるダイスピースは、麺生地と接触する表面の形状を微小なでこぼこを有する形状にする等して、接触角を調整してもよい。
尚、本発明に用いられるダイスピースは、従来の押出成形麺用ダイスピースと同様に、麺生地を押し出して麺線を製造する際に、ダイスに複数個装着されて使用される。 The shape of the die piece used in the present invention is not limited, and can be the same shape as a conventionally used die piece for extrusion noodles.
In addition, the die piece used in the present invention is only required to be formed of a molding material that satisfies the above contact angle at least on the surface that comes into contact with the noodle dough. There is no need to form. Furthermore, the contact angle of the dice piece used in the present invention may be adjusted by changing the shape of the surface in contact with the noodle dough into a shape having a minute bump.
In addition, the dice piece used for this invention is mounted | worn with and used for dice | dies, when noodle dough is extruded and a noodle string is manufactured similarly to the conventional dice piece for extrusion molding noodles.
また、本発明に用いられるダイスピースは、少なくとも麺生地と接触する表面が、上記の接触角を満たす成形材料で形成されていればよく、ダイスピースの全部を上記の接触角を満たす成形材料で形成する必要はない。さらに、本発明に用いられるダイスピースは、麺生地と接触する表面の形状を微小なでこぼこを有する形状にする等して、接触角を調整してもよい。
尚、本発明に用いられるダイスピースは、従来の押出成形麺用ダイスピースと同様に、麺生地を押し出して麺線を製造する際に、ダイスに複数個装着されて使用される。 The shape of the die piece used in the present invention is not limited, and can be the same shape as a conventionally used die piece for extrusion noodles.
In addition, the die piece used in the present invention is only required to be formed of a molding material that satisfies the above contact angle at least on the surface that comes into contact with the noodle dough. There is no need to form. Furthermore, the contact angle of the dice piece used in the present invention may be adjusted by changing the shape of the surface in contact with the noodle dough into a shape having a minute bump.
In addition, the dice piece used for this invention is mounted | worn with and used for dice | dies, when noodle dough is extruded and a noodle string is manufactured similarly to the conventional dice piece for extrusion molding noodles.
本発明においては、まず、上記の如きダイスピースを備えたダイスにより、麺生地を押し出して生麺の麺線を得る。
ここに麺類としては、特に限定されず、例えば、パスタ類（マカロニ、スパゲッティ等）、ひやむぎ、そうめん、平めん（ひもかわうどん）、うどん、日本蕎麦、中華麺、ビーフン等が挙げられるが、特にパスタ類が望ましい。
尚、麺類の原材料は、目的とする麺類の種類に応じて適宜選択使用される。 In the present invention, first, a noodle dough is extruded by a die having the above-described die piece to obtain a noodle string of raw noodles.
Here, the noodles are not particularly limited, and examples include pasta (macaroni, spaghetti, etc.), hiyagigi, somen, flat noodles (himokawa udon), udon, Japanese soba noodles, Chinese noodles, rice noodles, etc. Pasta is desirable.
The raw materials for the noodles are appropriately selected and used according to the type of the target noodles.
ここに麺類としては、特に限定されず、例えば、パスタ類（マカロニ、スパゲッティ等）、ひやむぎ、そうめん、平めん（ひもかわうどん）、うどん、日本蕎麦、中華麺、ビーフン等が挙げられるが、特にパスタ類が望ましい。
尚、麺類の原材料は、目的とする麺類の種類に応じて適宜選択使用される。 In the present invention, first, a noodle dough is extruded by a die having the above-described die piece to obtain a noodle string of raw noodles.
Here, the noodles are not particularly limited, and examples include pasta (macaroni, spaghetti, etc.), hiyagigi, somen, flat noodles (himokawa udon), udon, Japanese soba noodles, Chinese noodles, rice noodles, etc. Pasta is desirable.
The raw materials for the noodles are appropriately selected and used according to the type of the target noodles.
次いで、得られた生麺を茹で処理した後、冷凍するが、当該茹で処理方法及び冷凍方法も特に制限されず、従来と同様に処理することができる。
Next, the obtained raw noodles are treated with boil and then frozen, but the boil treatment method and the freezing method are not particularly limited, and can be treated in the same manner as before.
以下実施例及び比較例を挙げて本発明を更に説明する。
Hereinafter, the present invention will be further described with reference to examples and comparative examples.
実施例１
デュラムセモリナ１００質量部に水３０質量部を混合・混練して麺生地とした。次いで、これを接触角８５度のダイスピースを備えたダイスにより押し出して径１．７ｍｍの生スパゲッティを得た。次いで、得られた生スパゲッティの表面粗さを後述する方法により測定し、１００℃で茹で処理した後、２５０ｇずつ小分けしてトレイに載せ、－２０℃で冷凍し、冷凍スパゲッティを得た。
尚、上記ダイスピースは、ポリ四フッ化エチレン６５質量％と高密度ポリエチレン３５質量％との混合樹脂を材料として成形した。
得られた生スパゲッティの茹で処理前の表面粗さ（Ｒａ）の測定は、次のようにして行った。生スパゲッティを凍結乾燥し、測定用サンプルとした。形状測定用のレーザーマイクロスコープＶＫ－８７００（キーエンス株式会社）を使用し、対物レンズ２０倍で麺表面を計測し、１サンプルから異なる１２部位の画像データを取得した。得られたデータは前処理（傾き補正、ノイズ除去、フィルター処理）後、画面上で、麺線方向に平均線を設定し、上述の手順にてＸ軸、Ｙ軸を引いて粗さ曲線を計測し、上記式（I）に当てはめて各部位の測定値Ｒａを得た。得られた１２の計測値の平均値を、生スパゲッティの表面粗さ（Ｒａ）とした。実施例１の生スパゲッティのＲａ値は表１のとおりであった。 Example 1
Noodle dough was prepared by mixing and kneading 30 parts by weight of water with 100 parts by weight of durum semolina. Next, this was extruded with a die provided with a die piece having a contact angle of 85 degrees to obtain a raw spaghetti having a diameter of 1.7 mm. Next, the surface roughness of the obtained raw spaghetti was measured by the method described later, treated with boil at 100 ° C., then divided into 250 g portions, placed on a tray, and frozen at −20 ° C. to obtain frozen spaghetti.
The die piece was molded from a mixed resin of 65% by mass of polytetrafluoroethylene and 35% by mass of high-density polyethylene.
The measurement of the surface roughness (Ra) before the boiled raw spaghetti was measured as follows. Fresh spaghetti was freeze-dried and used as a measurement sample. Using a laser microscope VK-8700 (Keyence Co., Ltd.) for shape measurement, the noodle surface was measured with an objective lens 20 times, and image data of 12 different sites were obtained from one sample. The obtained data is pre-processed (tilt correction, noise removal, filter processing), and on the screen, an average line is set in the noodle line direction, and the roughness curve is drawn by subtracting the X and Y axes in the above procedure. Measured and applied to the above formula (I) to obtain a measured value Ra for each part. The average value of the 12 measured values obtained was defined as the surface roughness (Ra) of the raw spaghetti. Table 1 shows the Ra values of the raw spaghetti of Example 1.
デュラムセモリナ１００質量部に水３０質量部を混合・混練して麺生地とした。次いで、これを接触角８５度のダイスピースを備えたダイスにより押し出して径１．７ｍｍの生スパゲッティを得た。次いで、得られた生スパゲッティの表面粗さを後述する方法により測定し、１００℃で茹で処理した後、２５０ｇずつ小分けしてトレイに載せ、－２０℃で冷凍し、冷凍スパゲッティを得た。
尚、上記ダイスピースは、ポリ四フッ化エチレン６５質量％と高密度ポリエチレン３５質量％との混合樹脂を材料として成形した。
得られた生スパゲッティの茹で処理前の表面粗さ（Ｒａ）の測定は、次のようにして行った。生スパゲッティを凍結乾燥し、測定用サンプルとした。形状測定用のレーザーマイクロスコープＶＫ－８７００（キーエンス株式会社）を使用し、対物レンズ２０倍で麺表面を計測し、１サンプルから異なる１２部位の画像データを取得した。得られたデータは前処理（傾き補正、ノイズ除去、フィルター処理）後、画面上で、麺線方向に平均線を設定し、上述の手順にてＸ軸、Ｙ軸を引いて粗さ曲線を計測し、上記式（I）に当てはめて各部位の測定値Ｒａを得た。得られた１２の計測値の平均値を、生スパゲッティの表面粗さ（Ｒａ）とした。実施例１の生スパゲッティのＲａ値は表１のとおりであった。 Example 1
Noodle dough was prepared by mixing and kneading 30 parts by weight of water with 100 parts by weight of durum semolina. Next, this was extruded with a die provided with a die piece having a contact angle of 85 degrees to obtain a raw spaghetti having a diameter of 1.7 mm. Next, the surface roughness of the obtained raw spaghetti was measured by the method described later, treated with boil at 100 ° C., then divided into 250 g portions, placed on a tray, and frozen at −20 ° C. to obtain frozen spaghetti.
The die piece was molded from a mixed resin of 65% by mass of polytetrafluoroethylene and 35% by mass of high-density polyethylene.
The measurement of the surface roughness (Ra) before the boiled raw spaghetti was measured as follows. Fresh spaghetti was freeze-dried and used as a measurement sample. Using a laser microscope VK-8700 (Keyence Co., Ltd.) for shape measurement, the noodle surface was measured with an objective lens 20 times, and image data of 12 different sites were obtained from one sample. The obtained data is pre-processed (tilt correction, noise removal, filter processing), and on the screen, an average line is set in the noodle line direction, and the roughness curve is drawn by subtracting the X and Y axes in the above procedure. Measured and applied to the above formula (I) to obtain a measured value Ra for each part. The average value of the 12 measured values obtained was defined as the surface roughness (Ra) of the raw spaghetti. Table 1 shows the Ra values of the raw spaghetti of Example 1.
実施例２
接触角８８度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。実施例２の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ポリ四フッ化エチレン７０質量％と高密度ポリエチレン３０質量％との混合樹脂を材料として成形した。 Example 2
Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed with a die provided with a die piece having a contact angle of 88 degrees. Table 1 shows the Ra value of the raw spaghetti of Example 2.
The die piece was molded from a mixed resin of 70% by mass of polytetrafluoroethylene and 30% by mass of high-density polyethylene.
接触角８８度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。実施例２の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ポリ四フッ化エチレン７０質量％と高密度ポリエチレン３０質量％との混合樹脂を材料として成形した。 Example 2
Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed with a die provided with a die piece having a contact angle of 88 degrees. Table 1 shows the Ra value of the raw spaghetti of Example 2.
The die piece was molded from a mixed resin of 70% by mass of polytetrafluoroethylene and 30% by mass of high-density polyethylene.
実施例３
接触角１００度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。実施例３の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ポリ四フッ化エチレン８１質量％と高密度ポリエチレン１９質量％との混合樹脂を材料として成形した。 Example 3
Frozen spaghetti was obtained in the same manner as in Example 1 except that it was extruded with a die having a die piece with a contact angle of 100 degrees. Table 1 shows the Ra values of the raw spaghetti of Example 3.
The die piece was molded from a mixed resin of 81% by mass of polytetrafluoroethylene and 19% by mass of high-density polyethylene.
接触角１００度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。実施例３の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ポリ四フッ化エチレン８１質量％と高密度ポリエチレン１９質量％との混合樹脂を材料として成形した。 Example 3
Frozen spaghetti was obtained in the same manner as in Example 1 except that it was extruded with a die having a die piece with a contact angle of 100 degrees. Table 1 shows the Ra values of the raw spaghetti of Example 3.
The die piece was molded from a mixed resin of 81% by mass of polytetrafluoroethylene and 19% by mass of high-density polyethylene.
実施例４
接触角１１０度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。実施例４の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ポリ四フッ化エチレン９１質量％と高密度ポリエチレン９質量％との混合樹脂を材料として成形した。 Example 4
Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed with a die provided with a die piece having a contact angle of 110 degrees. Table 1 shows the Ra values of the raw spaghetti of Example 4.
The die piece was molded from a mixed resin of 91% by mass of polytetrafluoroethylene and 9% by mass of high-density polyethylene.
接触角１１０度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。実施例４の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ポリ四フッ化エチレン９１質量％と高密度ポリエチレン９質量％との混合樹脂を材料として成形した。 Example 4
Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed with a die provided with a die piece having a contact angle of 110 degrees. Table 1 shows the Ra values of the raw spaghetti of Example 4.
The die piece was molded from a mixed resin of 91% by mass of polytetrafluoroethylene and 9% by mass of high-density polyethylene.
実施例５
接触角１１８度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。実施例５の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ポリ四フッ化エチレンを材料として成形した。 Example 5
Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed using a die having a die piece with a contact angle of 118 degrees. Table 1 shows the Ra value of the raw spaghetti of Example 5.
The die piece was molded using polytetrafluoroethylene as a material.
接触角１１８度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。実施例５の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ポリ四フッ化エチレンを材料として成形した。 Example 5
Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed using a die having a die piece with a contact angle of 118 degrees. Table 1 shows the Ra value of the raw spaghetti of Example 5.
The die piece was molded using polytetrafluoroethylene as a material.
比較例１
接触角８３度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。比較例１の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ポリ四フッ化エチレン６１質量％と高密度ポリエチレン３９質量％との混合樹脂を材料として成形した。 Comparative Example 1
Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed using a die provided with a die piece having a contact angle of 83 degrees. Table 1 shows the Ra value of the raw spaghetti of Comparative Example 1.
The die piece was molded from a mixed resin of 61% by mass of polytetrafluoroethylene and 39% by mass of high-density polyethylene.
接触角８３度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。比較例１の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ポリ四フッ化エチレン６１質量％と高密度ポリエチレン３９質量％との混合樹脂を材料として成形した。 Comparative Example 1
Frozen spaghetti was obtained in the same manner as in Example 1 except that extrusion was performed using a die provided with a die piece having a contact angle of 83 degrees. Table 1 shows the Ra value of the raw spaghetti of Comparative Example 1.
The die piece was molded from a mixed resin of 61% by mass of polytetrafluoroethylene and 39% by mass of high-density polyethylene.
比較例２
接触角８０度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。比較例２の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ナイロンを材料として成形した。 Comparative Example 2
Frozen spaghetti was obtained in the same manner as in Example 1 except that it was extruded with a die having a die piece with a contact angle of 80 degrees. Table 1 shows the Ra value of the raw spaghetti of Comparative Example 2.
The die piece was molded using nylon as a material.
接触角８０度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。比較例２の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ナイロンを材料として成形した。 Comparative Example 2
Frozen spaghetti was obtained in the same manner as in Example 1 except that it was extruded with a die having a die piece with a contact angle of 80 degrees. Table 1 shows the Ra value of the raw spaghetti of Comparative Example 2.
The die piece was molded using nylon as a material.
比較例３
接触角５５度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。比較例３の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ステンレスを材料として成形した。 Comparative Example 3
Frozen spaghetti was obtained in the same manner as in Example 1 except that it was extruded with a die having a die piece with a contact angle of 55 degrees. Table 1 shows the Ra value of the raw spaghetti of Comparative Example 3.
The die piece was formed using stainless steel as a material.
接触角５５度のダイスピースを備えたダイスにより押し出した以外は実施例１と同様にして冷凍スパゲッティを得た。比較例３の生スパゲッティのＲａ値は表１のとおりであった。
尚、上記ダイスピースは、ステンレスを材料として成形した。 Comparative Example 3
Frozen spaghetti was obtained in the same manner as in Example 1 except that it was extruded with a die having a die piece with a contact angle of 55 degrees. Table 1 shows the Ra value of the raw spaghetti of Comparative Example 3.
The die piece was formed using stainless steel as a material.
試験例１
実施例１～５、並びに比較例１～３で得られた各冷凍スパゲッティをパスタスチーマー（日清フーズ製）により解凍した。その際、解凍に要する時間を計測した。解凍処理は各１０回ずつ行い、その平均値は表１のとおりであった。更に解凍した生スパゲッティの表面の状態を、以下の評価基準で１０名のパネラーにて評価した。その結果の平均値は表１のとおりであった。 Test example 1
Each frozen spaghetti obtained in Examples 1 to 5 and Comparative Examples 1 to 3 was thawed by a pastas steamer (manufactured by Nisshin Foods). At that time, the time required for thawing was measured. The thawing process was performed 10 times each, and the average value was as shown in Table 1. Furthermore, the surface state of the thawed raw spaghetti was evaluated by 10 panelists according to the following evaluation criteria. The average value of the results is shown in Table 1.
実施例１～５、並びに比較例１～３で得られた各冷凍スパゲッティをパスタスチーマー（日清フーズ製）により解凍した。その際、解凍に要する時間を計測した。解凍処理は各１０回ずつ行い、その平均値は表１のとおりであった。更に解凍した生スパゲッティの表面の状態を、以下の評価基準で１０名のパネラーにて評価した。その結果の平均値は表１のとおりであった。 Test example 1
Each frozen spaghetti obtained in Examples 1 to 5 and Comparative Examples 1 to 3 was thawed by a pastas steamer (manufactured by Nisshin Foods). At that time, the time required for thawing was measured. The thawing process was performed 10 times each, and the average value was as shown in Table 1. Furthermore, the surface state of the thawed raw spaghetti was evaluated by 10 panelists according to the following evaluation criteria. The average value of the results is shown in Table 1.
評価基準
５：麺表面のべたつきがなく、麺線同士で付着せず、解れが極めて良好。
４：麺表面のべたつきがほとんどなく、麺線同士で付着がほとんどなく、解れが良好。
３：麺表面のべたつきがわずかにあり、麺線同士で付着がわずかにあるが、解れはまずまず良好。
２：麺表面のべたつきがややあり、麺線同士でやや付着し、解れは通常の生パスタと同等。
１：麺表面のべたつきがあり、麺線同士で付着があって、解れは不良。 Evaluation criteria 5: There is no stickiness on the surface of the noodles, the noodle strings do not adhere to each other, and the unraveling is extremely good.
4: There is almost no stickiness on the surface of the noodles, there is almost no adhesion between the noodle strings, and the unraveling is good.
3: There is a little stickiness on the surface of the noodles, and there is slight adhesion between the noodle strings, but the unraveling is good.
2: There is a little stickiness on the surface of the noodles.
1: There is stickiness on the surface of the noodle, there is adhesion between the noodle strings, and the unraveling is poor.
５：麺表面のべたつきがなく、麺線同士で付着せず、解れが極めて良好。
４：麺表面のべたつきがほとんどなく、麺線同士で付着がほとんどなく、解れが良好。
３：麺表面のべたつきがわずかにあり、麺線同士で付着がわずかにあるが、解れはまずまず良好。
２：麺表面のべたつきがややあり、麺線同士でやや付着し、解れは通常の生パスタと同等。
１：麺表面のべたつきがあり、麺線同士で付着があって、解れは不良。 Evaluation criteria 5: There is no stickiness on the surface of the noodles, the noodle strings do not adhere to each other, and the unraveling is extremely good.
4: There is almost no stickiness on the surface of the noodles, there is almost no adhesion between the noodle strings, and the unraveling is good.
3: There is a little stickiness on the surface of the noodles, and there is slight adhesion between the noodle strings, but the unraveling is good.
2: There is a little stickiness on the surface of the noodles.
1: There is stickiness on the surface of the noodle, there is adhesion between the noodle strings, and the unraveling is poor.
Claims (3)
- 水滴との接触角が８５度以上のダイスピースを備えたダイスにより押し出して得た生麺を茹で処理した後、冷凍することを特徴とする冷凍麺類の製造方法。 A method for producing frozen noodles, characterized in that raw noodles obtained by extruding with a die provided with a dice piece having a contact angle with water droplets of 85 degrees or more are boiled and then frozen.
- ダイスピースの水滴との接触角が１００度以上である請求項１記載の製造方法。 The manufacturing method according to claim 1, wherein the contact angle of the die piece with the water droplet is 100 degrees or more.
- 生麺の表面の粗さ（Ｒａ）が１０μｍ以下である請求項１又は２記載の製造方法。 The method according to claim 1 or 2, wherein the raw noodle has a surface roughness (Ra) of 10 µm or less.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012106674 | 2012-05-08 | ||
| JP2012-106674 | 2012-05-08 | ||
| CN2012101750203A CN103385420A (en) | 2012-05-08 | 2012-05-31 | Method for manufacturing frozen noodle |
| CN201210175020.3 | 2012-05-31 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2013168454A1 true WO2013168454A1 (en) | 2013-11-14 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2013/055721 WO2013168454A1 (en) | 2012-05-08 | 2013-03-01 | Method for manufacturing frozen noodles |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JPWO2013168454A1 (en) |
| CN (1) | CN103385420A (en) |
| WO (1) | WO2013168454A1 (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61141855A (en) * | 1984-12-14 | 1986-06-28 | Mamaa Makaroni Kk | Production of frozen pasta |
| JPS6379550A (en) * | 1986-09-25 | 1988-04-09 | 田中貴金属工業株式会社 | Production of die for extruding sphagetti |
| JPH02119755A (en) * | 1988-07-28 | 1990-05-07 | Borden Inc | Production of pasta for instant cooking |
| JPH07246054A (en) * | 1994-03-08 | 1995-09-26 | Nippon Flour Mills Co Ltd | Die piece for producing extruded noodle |
| JPH0975023A (en) * | 1995-09-14 | 1997-03-25 | Nisshin Flour Milling Co Ltd | Production of frozen pasta |
| JP2000032938A (en) * | 1998-07-17 | 2000-02-02 | Showa Sangyo Co Ltd | Production of frozen pasta |
| JP2002017281A (en) * | 2000-07-07 | 2002-01-22 | Nisshin Flour Milling Inc | Method for producing formed frozen pasta |
| JP2007049972A (en) * | 2005-08-19 | 2007-03-01 | Nisshin Foods Kk | Cooked pasta, and method for producing the same |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004105150A (en) * | 2002-09-20 | 2004-04-08 | Okumoto Seifun Kk | Method for producing noodle |
| JP5345491B2 (en) * | 2009-09-28 | 2013-11-20 | 株式会社ニチレイフーズ | Raw pasta manufacturing method, boiled pasta manufacturing method, frozen boiled pasta manufacturing method, and pasta |
-
2012
- 2012-05-31 CN CN2012101750203A patent/CN103385420A/en active Pending
-
2013
- 2013-03-01 JP JP2013544949A patent/JPWO2013168454A1/en active Pending
- 2013-03-01 WO PCT/JP2013/055721 patent/WO2013168454A1/en active Application Filing
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61141855A (en) * | 1984-12-14 | 1986-06-28 | Mamaa Makaroni Kk | Production of frozen pasta |
| JPS6379550A (en) * | 1986-09-25 | 1988-04-09 | 田中貴金属工業株式会社 | Production of die for extruding sphagetti |
| JPH02119755A (en) * | 1988-07-28 | 1990-05-07 | Borden Inc | Production of pasta for instant cooking |
| JPH07246054A (en) * | 1994-03-08 | 1995-09-26 | Nippon Flour Mills Co Ltd | Die piece for producing extruded noodle |
| JPH0975023A (en) * | 1995-09-14 | 1997-03-25 | Nisshin Flour Milling Co Ltd | Production of frozen pasta |
| JP2000032938A (en) * | 1998-07-17 | 2000-02-02 | Showa Sangyo Co Ltd | Production of frozen pasta |
| JP2002017281A (en) * | 2000-07-07 | 2002-01-22 | Nisshin Flour Milling Inc | Method for producing formed frozen pasta |
| JP2007049972A (en) * | 2005-08-19 | 2007-03-01 | Nisshin Foods Kk | Cooked pasta, and method for producing the same |
Non-Patent Citations (1)
| Title |
|---|
| LUCISANO M. ET AL.: "Influence of die material on pasta characteristics", FOOD RES. INT., vol. 41, no. 6, 2008, pages 646 - 652 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2013168454A1 (en) | 2016-01-07 |
| CN103385420A (en) | 2013-11-13 |
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