JP2002112721A - Noodle spread by hand and method for producing the same - Google Patents
Noodle spread by hand and method for producing the sameInfo
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- JP2002112721A JP2002112721A JP2000307569A JP2000307569A JP2002112721A JP 2002112721 A JP2002112721 A JP 2002112721A JP 2000307569 A JP2000307569 A JP 2000307569A JP 2000307569 A JP2000307569 A JP 2000307569A JP 2002112721 A JP2002112721 A JP 2002112721A
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Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は手延べ麺およびその
製造方法に関し、特に、手延べそうめん、手延べひやむ
ぎ、手延べうどんを含み中華麺は含まない、手延べ麺お
よびその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to hand-rolled noodles and a method of manufacturing the same, and more particularly to hand-rolled noodles containing hand-rolled somen noodles, hand-rolled hiyamugi, and hand-rolled noodles but not Chinese noodles, and a method of manufacturing the same.
【０００２】[0002]
【従来の技術】従来、手延べ麺は、小麦粉１００に対し
て４〜７重量％の食塩と４４〜５０重量％の水を加えて
練り合わせて作った生地を太い紐状にし、植物油を付与
しつつ縒りながら順次細長く引き伸ばし、細長い棒状に
して乾燥させた後、所定長さに切断して製造される。麺
を引き伸ばす製麺工程の途中で熟成が行われるのが手延
べ麺類の特徴である。食塩は、ウマシと呼ばれる熟成工
程を行うのに適切な量として上述の量が使用されてお
り、少なすぎると熟成工程がうまくいかず、品質のよい
手延べ麺を得ることができなかった。2. Description of the Related Art Conventionally, hand-rolled noodles are prepared by adding 4 to 7% by weight of sodium chloride and 44 to 50% by weight of water to 100% of flour and kneading the dough to form a thick string and adding vegetable oil. It is manufactured by elongating it sequentially while twisting it, drying it in the shape of an elongated rod, and cutting it to a predetermined length. It is a characteristic of hand-rolled noodles that ripening is performed during the noodle-making process of stretching the noodles. The above-mentioned amount of salt was used as an appropriate amount for performing the ripening step called equine, and when the amount was too small, the ripening step did not work, and high-quality hand-rolled noodles could not be obtained.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、従来の
手延べ麺は、食塩の量が多く、麺を煮た煮汁が塩辛くな
りすぎるため、そのまま煮麺として食べることができな
かった。すなわち、従来の手延べ麺を煮麺として食すた
めには、塩辛い茹で汁を捨てて、麺を洗うなどの調理が
必要であった。そのため、水やガスなどの資源や調理時
間を無駄に消費していた。However, conventional hand-rolled noodles cannot be eaten as boiled noodles as they are because the amount of salt is large and the boiled noodles become too salty. That is, in order to eat conventional hand-rolled noodles as boiled noodles, it is necessary to discard salty boiled juice and wash the noodles. Therefore, resources such as water and gas and cooking time are wasted.
【０００４】それゆえに、本発明の主たる目的は、煮汁
を捨てる必要の無い、手延べ麺を提供することである。[0004] Therefore, a main object of the present invention is to provide hand-rolled noodles without having to discard the broth.
【０００５】[0005]
【課題を解決するための手段】本発明にかかる手延べ麺
は、小麦粉とかんすいと食塩とを含み、前記食塩の量は
前記小麦粉に対して２．０重量％未満であることを特徴
とする、手延べ麺である。The hand-rolled noodles according to the present invention comprise flour, cinnamon and salt, and the amount of the salt is less than 2.0% by weight based on the flour. It is hand-rolled noodles.
【０００６】本発明にかかる手延べ麺においては、小麦
粉に対してかんすいを０．１重量％未満加えることが好
ましい。In the hand-rolled noodles according to the present invention, it is preferable to add less than 0.1% by weight of wheat flour to flour.
【０００７】本発明にかかる手延べ麺においては、さら
に卵殻粉末を含んでもよく、その場合には、小麦粉に対
して卵殻粉末を０．６重量％未満加えることが好まし
い。[0007] The hand-rolled noodles according to the present invention may further contain eggshell powder, in which case it is preferable to add less than 0.6% by weight of eggshell powder to flour.
【０００８】また、本発明にかかる手延べ麺の製造方法
は、小麦粉とかんすいと食塩水とを練り合わせ、熟成さ
せつつ、食用油を付与して順次引き伸ばして細長い棒状
の麺とした後、乾燥させる工程を含む手延べ麺の製造方
法であって、前記食塩水中の食塩の量は、小麦粉に対し
て２．０重量％未満であることを特徴とする、手延べ麺
の製造方法である。The method for producing hand-rolled noodles according to the present invention is characterized in that, while kneading wheat flour with citrus water and a salt solution, ripening it, applying edible oil and sequentially stretching it to obtain elongated rod-shaped noodles, followed by drying A method for producing hand-rolled noodles including a step, wherein the amount of salt in the saline is less than 2.0% by weight based on flour.
【０００９】本発明にかかる手延べ麺の製造方法におい
ては、小麦粉に対してかんすいを０．１重量％未満加え
ることが好ましい。In the method for producing hand-rolled noodles according to the present invention, it is preferable to add less than 0.1% by weight of wheat flour to flour.
【００１０】また、本発明にかかる手延べ麺の製造方法
においては、さらに卵殻粉末を含んでもよく、その場合
には小麦粉に対して卵殻粉末を０．６重量％未満加える
ことが好ましい。[0010] In addition, the method for producing hand-rolled noodles according to the present invention may further contain eggshell powder, in which case it is preferable to add less than 0.6% by weight of eggshell powder to flour.
【００１１】かんすいを加えることにより、食塩量を
２．０重量％未満としても品質の良い手延べ麺を製造す
ることができる。食塩量は０としてもよいが、調味料と
しての役割を果たさせるために麺に含ませることが好ま
しい。また、かんすいは０．１重量％以上になると麺が
もろくなり引き伸ばしにくくなるので好ましくない。さ
らに、卵殻粉末はかんすいと協働して手延べ麺の減塩を
可能にする。[0011] By adding the Kansui, high quality hand-rolled noodles can be produced even when the amount of salt is less than 2.0% by weight. The amount of salt may be 0, but is preferably contained in the noodles to serve as a seasoning. On the other hand, when the content of the noodles is 0.1% by weight or more, the noodles become brittle and difficult to stretch, which is not preferable. In addition, the eggshell powder cooperates with the ginseng to enable salt reduction of hand-rolled noodles.
【００１２】本発明の上述の目的，その他の目的，特徴
および利点は、以下の発明の実施の形態の詳細な説明か
ら一層明らかとなろう。The above and other objects, features and advantages of the present invention will become more apparent from the following detailed description of the embodiments of the present invention.
【００１３】[0013]
【発明の実施の形態】本発明にかかる手延べ素麺の生地
の配合を表１に示す。表１は、小麦粉２５ｋｇに対する
各材料の分量を示す表である。水分量は気温によって増
減される。BEST MODE FOR CARRYING OUT THE INVENTION Table 1 shows the composition of dough for hand-rolled noodles according to the present invention. Table 1 is a table showing the amount of each material with respect to 25 kg of flour. Moisture content is increased or decreased by temperature.
【００１４】[0014]
【表１】 [Table 1]
【００１５】（第１実施例）表１に第１実施例をＮｏ．
１として示す。第１実施例では、小麦粉２５ｋｇに対し
て、水１２．５Ｌとかんすい２０ｇと食塩４００ｇと卵
殻粉末５０ｇとを練り合わせたものを生地とする。すな
わち、この実施例では、小麦粉１００に対して食塩量が
１．６重量％であり、かんすいが０．０８重量％であ
り、卵殻粉末が０．２重量％である。水の量は気温によ
って適宜増減される。得られた生地を太い紐状にし、容
器に折り入れ、寝かせて熟成を行う。その後、丸紐状に
し、綿実油を表面に塗り、縒りをかけながら徐々に細く
引き伸ばしていく。途中、熟成させながら、さらに所定
の細さになるまで引き伸ばし、さばき作業を行い、所定
の太さ（直径１．３ｍｍ未満）の丸棒状にし、乾燥工程
に入る。乾燥した後、所定長さに切断し、所定量（たと
えば1食分）ずつ束ねて製品とする。(First Embodiment) Table 1 shows the first embodiment of the present invention.
Shown as 1. In the first embodiment, dough is made by kneading 12.5 L of water, 20 g of brine, 400 g of salt, and 50 g of eggshell powder with respect to 25 kg of flour. That is, in this example, the amount of salt is 1.6% by weight, the amount of citrus is 0.08% by weight, and the amount of eggshell powder is 0.2% by weight based on 100 flour. The amount of water is adjusted according to the temperature. The obtained dough is formed into a thick string, folded into a container, and aged for aging. After that, it is made into a round string, coated with cottonseed oil on the surface, and gradually stretched while twisting. On the way, while being aged, it is further stretched to a predetermined thinness, and a separating operation is performed to form a round bar of a predetermined thickness (less than 1.3 mm in diameter), and a drying process is started. After drying, it is cut into a predetermined length and bundled into a predetermined amount (for example, one serving) to obtain a product.
【００１６】第１実施例の手延べ素麺は、人数分の素麺
の束を、人数分の麺つゆで煮るだけで、そのままおいし
い煮麺として食べることができる。なお、麺つゆは、商
品に添付した濃縮液または粉を煮汁に溶かすことで完成
させるようにしてもよい。The hand-rolled noodles of the first embodiment can be eaten as a delicious boiled noodle simply by boiling a bunch of the noodles for the number of people with the noodle soup. The noodle soup may be completed by dissolving the concentrated liquid or powder attached to the product in the broth.
【００１７】第１実施例では、表１の配合とすることに
より、食塩量を従来に比べて大幅に減量することができ
るので、麺の煮汁を捨てたり、麺を洗ったりする作業が
不要となり、すばやくおいしい煮麺を完成させることが
できる。美味と感じる塩分濃度は０．９〜１．１％ぐら
いであるが、麺つゆには、こんぶ、かつお、醤油、さと
う、みりんなどが配合されるので、全体として塩分濃度
が０．７〜０．９％となるようにすれば、味が良くな
る。また、第１実施例の麺は、かんすいを含むのでコシ
があって歯切れの良い手延べ麺とすることができる。な
お、第１実施例の手延べ麺において、かんすいを若干増
量する場合には、卵殻粉末は用いなくてもよい。In the first embodiment, by using the composition shown in Table 1, the amount of salt can be greatly reduced as compared with the conventional case, so that the operation of discarding the noodles and washing the noodles becomes unnecessary. , Can quickly complete delicious boiled noodles. The salt concentration which is considered to be delicious is about 0.9 to 1.1%. If the content is set to be 0.9%, the taste is improved. In addition, the noodles of the first embodiment include kansui, so that they can be made as crisp and crisp hand-rolled noodles. In addition, in the hand-rolled noodles of the first embodiment, when the amount of kansai is slightly increased, the eggshell powder may not be used.
【００１８】（第２実施例）表１に第２実施例をＮｏ．
２として示す。第２実施例では、小麦粉２５ｋｇに対し
て、水１２．５Ｌとかんすい５ｇと食塩４００ｇと卵殻
粉末１５０ｇとを練り合わせたものを生地とする。すな
わち、この実施例では、小麦粉１００に対して食塩量が
１．６重量％であり、かんすいが０．０２重量％であ
り、卵殻粉末が０．６重量％である。この生地を用いて
第１実施例と同様に製麺することにより、第２実施例の
手延べ素麺が得られる。この手延べ素麺でも第１実施例
と同様の効果を得ることができる。(Second Embodiment) Table 1 shows the second embodiment of the present invention.
Shown as 2. In the second embodiment, dough is prepared by kneading 12.5 L of water, 5 g of cinnamon, 400 g of salt, and 150 g of eggshell powder with respect to 25 kg of flour. That is, in this example, the amount of salt is 1.6% by weight, the amount of citrus is 0.02% by weight, and the amount of eggshell powder is 0.6% by weight based on 100 flour. By using this dough to make noodles in the same manner as in the first embodiment, the hand-rolled noodles of the second embodiment can be obtained. With this hand-rolled noodle, the same effect as in the first embodiment can be obtained.
【００１９】（第３実施例）表１に第３実施例をＮｏ．
３として示す。第３実施例では、小麦粉２５ｋｇに対し
て、水１２．０Ｌとかんすい１５ｇと食塩４００ｇを練
り合わせたものを生地とする。すなわち、この実施例で
は、小麦粉１００に対して食塩量が１．６重量％であ
り、かんすいが０．０６重量％である。この生地を用い
て第１実施例と同様に製麺することにより、第３実施例
の手延べ素麺が得られる。この手延べ素麺でも第１実施
例と同様の効果を得ることができる。(Third Embodiment) In Table 1, No. 3 is assigned to the third embodiment.
Shown as 3. In the third embodiment, dough is prepared by kneading 25 g of flour with 12.0 L of water, 15 g of gingerbread, and 400 g of salt. That is, in this embodiment, the amount of salt is 1.6% by weight and the amount of salt is 0.06% by weight based on 100 flour. By using the dough to make noodles in the same manner as in the first embodiment, the hand-rolled noodles of the third embodiment can be obtained. With this hand-rolled noodle, the same effect as in the first embodiment can be obtained.
【００２０】（第４実施例）表１に第４実施例をＮｏ．
４として示す。第４実施例では、小麦粉２５ｋｇに対し
て、水１２．０Ｌと食塩４００ｇとクエン酸１００ｇと
食酢（米酢）５０ｇを練り合わせたものを生地とする。
すなわち、この実施例では、小麦粉１００に対して食塩
量が１．６重量％であり、クエン酸が０．４重量％であ
り、食酢が０．２重量％である。この生地を用いて第１
実施例と同様に製麺することにより、第４実施例の手延
べ素麺が得られる。この手延べ素麺でも第１実施例と同
様の効果を得ることができるが、若干酸味が残る。(Fourth Embodiment) Table 1 shows the fourth embodiment of the present invention.
Shown as 4. In the fourth embodiment, dough is made by kneading 12.0 L of water, 400 g of salt, 100 g of citric acid, and 50 g of vinegar (rice vinegar) with 25 kg of flour.
That is, in this example, the salt amount is 1.6% by weight, citric acid is 0.4% by weight, and vinegar is 0.2% by weight based on 100 flour. First using this dough
By making noodles in the same manner as in the example, the hand-rolled noodles of the fourth example can be obtained. The same effect as in the first embodiment can be obtained with this hand-rolled noodle, but a slight sourness remains.
【００２１】（第５実施例）表１に第５実施例をＮｏ．
５として示す。第５実施例では、小麦粉２５ｋｇに対し
て、水１１．５Ｌと食塩３００ｇと梅酢１００ｇを練り
合わせたものを生地とする。すなわち、この実施例で
は、小麦粉１００に対して食塩量が１．２重量％であ
り、梅酢が０．４重量％である。この生地を用いて第１
実施例と同様に製麺することにより、第５実施例の手延
べ素麺が得られる。この手延べ素麺でも第１実施例と同
様の効果を得ることができる。また、梅の風味を得るこ
とができるが、若干酸味が残る。(Fifth Embodiment) No. 5 of the fifth embodiment is shown in Table 1.
Shown as 5. In the fifth embodiment, dough is made by kneading 11.5 L of water, 300 g of salt and 100 g of ume vinegar with 25 kg of flour. That is, in this embodiment, the amount of salt is 1.2% by weight and the amount of plum vinegar is 0.4% by weight based on 100 flour. First using this dough
By making noodles in the same manner as in the example, the hand-rolled noodles of the fifth example can be obtained. With this hand-rolled noodle, the same effect as in the first embodiment can be obtained. In addition, a plum flavor can be obtained, but a slight acidity remains.
【００２２】（第６実施例）表１に第６実施例をＮｏ．
６として示す。第６実施例では、小麦粉２５ｋｇに対し
て、水１１．５Ｌとかんすい１０ｇと食塩４００ｇを練
り合わせたものを生地とする。すなわち、この実施例で
は、小麦粉１００に対して食塩量が１．６重量％であ
り、かんすいは０．０４重量％である。この生地を用い
て第１実施例と同様に製麺することにより、第６実施例
の手延べ素麺が得られる。この手延べ素麺でも第１実施
例と同様の効果を得ることができる。(Sixth Embodiment) Table 6 shows the sixth embodiment of the present invention.
Shown as 6. In the sixth embodiment, dough is made by kneading 25 g of flour with 11.5 L of water, 10 g of gingerbread, and 400 g of salt. That is, in this embodiment, the amount of salt is 1.6% by weight and the amount of salt is 0.04% by weight based on 100 flour. By using this dough to make noodles in the same manner as in the first embodiment, the hand-rolled noodles of the sixth embodiment can be obtained. With this hand-rolled noodle, the same effect as in the first embodiment can be obtained.
【００２３】なお、日本農林規格に定められた手延べそ
うめん類は、手延べそうめん、手延べひやむぎ、手延べ
うどんを含み、それらは直径のみにより区分されるもの
なので、麺の直径を変更することにより、上述の各実施
例と同様の配合で手延べひやむぎ（直径１．３ｍｍ以上
１．７ｍｍ以下）、手延べうどん（直径１．７ｍｍ以
上）とすることもできる。It should be noted that hand-rolled somen noodles specified in Japanese Agricultural Standards include hand-rolled somen, hand-rolled hiyamugi, and hand-rolled udon, and these are classified only by diameter. Thus, with the same composition as in each of the above-described examples, it is possible to obtain hand-rolled hiyamugi (1.3 mm or more and 1.7 mm or less in diameter) or hand-rolled udon (1.7 mm or more in diameter).
【００２４】また、上述の各実施例の生地にタピオカで
んぷんを小麦粉に対して１０〜２０重量％混入してもよ
い。その場合には、麺の煮汁への溶出が少なくなり、汁
の透明度が高まり、さらにおいしく見える。Further, tapioca starch may be mixed with the dough of each of the above-described embodiments in an amount of 10 to 20% by weight based on the flour. In that case, the elution of the noodles into the broth decreases, the transparency of the juice increases, and the noodles look more delicious.
【００２５】[0025]
【発明の効果】本発明によれば、塩分の含有量が少ない
ので、茹で汁の塩分濃度が高くなりすぎない。そのた
め、煮汁を捨てる必要がなく、そのまま味付けするだけ
で手軽においしい煮麺として食べることのできる手延べ
麺を得ることができる。この手延べ麺によれば、ガスや
水の消費量や高濃度の塩水の排水を減らすことができ、
調理時間を短くできる。According to the present invention, the salt content of the boiled juice does not become too high because the salt content is small. Therefore, it is not necessary to discard the broth, and it is possible to obtain hand-rolled noodles that can be easily eaten as delicious boiled noodles simply by seasoning. According to the hand-rolled noodles, the consumption of gas and water and the drainage of highly concentrated salt water can be reduced,
Cooking time can be shortened.
Claims (8)
食塩の量は前記小麦粉に対して２．０重量％未満である
ことを特徴とする、手延べ麺。1. Hand-rolled noodles comprising wheat flour, cinnamon and salt, wherein the amount of the salt is less than 2.0% by weight based on the flour.
未満加えることを特徴とする、請求項１に記載の手延べ
麺。2. 0.1% by weight of wheat flour based on flour
2. The hand-rolled noodle according to claim 1, wherein the noodles are added in less than one.
請求項２に記載の手延べ麺。3. The hand-rolled noodle according to claim 1, further comprising an eggshell powder.
未満加えることを特徴とする、請求項３に記載の手延べ
麺。4. An egg shell powder of 0.6% by weight based on flour.
4. The hand-rolled noodle according to claim 3, wherein the noodle is added in an amount of less than 10%.
せ、熟成させつつ、食用油を付与して順次引き伸ばして
細長い棒状の麺とした後、乾燥させる工程を含む手延べ
麺の製造方法であって、前記食塩水中の食塩の量は、小
麦粉に対して２．０重量％未満であることを特徴とす
る、手延べ麺の製造方法。5. A method for producing hand-rolled noodles, comprising the steps of kneading wheat flour, cinnamon and saline, aging, applying an edible oil, stretching the resulting noodles into elongated bar-shaped noodles, and drying. The method for producing hand-rolled noodles, wherein the amount of salt in the salt water is less than 2.0% by weight based on flour.
未満加えることを特徴とする、請求項５に記載の手延べ
麺の製造方法。6. The flour is 0.1% by weight based on flour.
The method for producing hand-rolled noodles according to claim 5, wherein the addition amount is less than the amount.
請求項６に記載の手延べ麺の製造方法。7. The method for producing hand-rolled noodles according to claim 5, further comprising eggshell powder.
未満加えることを特徴とする、請求項７に記載の手延べ
麺の製造方法。8. An egg shell powder of 0.6% by weight based on flour.
The method for producing hand-rolled noodles according to claim 7, wherein the addition amount is less than 10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000307569A JP2002112721A (en) | 2000-10-06 | 2000-10-06 | Noodle spread by hand and method for producing the same |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000307569A JP2002112721A (en) | 2000-10-06 | 2000-10-06 | Noodle spread by hand and method for producing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002112721A true JP2002112721A (en) | 2002-04-16 |
Family
ID=18788063
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000307569A Pending JP2002112721A (en) | 2000-10-06 | 2000-10-06 | Noodle spread by hand and method for producing the same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2834618A1 (en) * | 2002-01-15 | 2003-07-18 | Bernard Gallois | Culinary dough comprising flour and water, useful e.g. for producing bread, cakes or pizzas, obtained using water containing dissolved carbon dioxide to improve rising properties of the dough |
| JP2007135584A (en) * | 2005-10-17 | 2007-06-07 | Yoshida Shokuhin Kogyo Kk | Frozen tofu noodle and method for producing the same |
| JP2012157313A (en) * | 2011-02-02 | 2012-08-23 | Yasumi Kamiya | Method for producing noodle rolled out by hand |
| JP2019103451A (en) * | 2017-12-13 | 2019-06-27 | 日本製粉株式会社 | Salt-reduced hand-extended dried noodle and method of producing the same |
| JP2020092609A (en) * | 2018-12-10 | 2020-06-18 | 日本製粉株式会社 | Salt-free hand-extended dried noodle and production method of the same |
-
2000
- 2000-10-06 JP JP2000307569A patent/JP2002112721A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2834618A1 (en) * | 2002-01-15 | 2003-07-18 | Bernard Gallois | Culinary dough comprising flour and water, useful e.g. for producing bread, cakes or pizzas, obtained using water containing dissolved carbon dioxide to improve rising properties of the dough |
| JP2007135584A (en) * | 2005-10-17 | 2007-06-07 | Yoshida Shokuhin Kogyo Kk | Frozen tofu noodle and method for producing the same |
| JP2012157313A (en) * | 2011-02-02 | 2012-08-23 | Yasumi Kamiya | Method for producing noodle rolled out by hand |
| JP2019103451A (en) * | 2017-12-13 | 2019-06-27 | 日本製粉株式会社 | Salt-reduced hand-extended dried noodle and method of producing the same |
| JP2020092609A (en) * | 2018-12-10 | 2020-06-18 | 日本製粉株式会社 | Salt-free hand-extended dried noodle and production method of the same |
| JP7118874B2 (en) | 2018-12-10 | 2022-08-16 | 株式会社ニップン | Unsalted hand-rolled dried noodles and method for producing the same |
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