JP2015204835A - Die for extrusion noodle - Google Patents
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- JP2015204835A JP2015204835A JP2015129927A JP2015129927A JP2015204835A JP 2015204835 A JP2015204835 A JP 2015204835A JP 2015129927 A JP2015129927 A JP 2015129927A JP 2015129927 A JP2015129927 A JP 2015129927A JP 2015204835 A JP2015204835 A JP 2015204835A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 207
- 238000001125 extrusion Methods 0.000 title abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 73
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 230000000149 penetrating effect Effects 0.000 claims abstract description 3
- 239000002075 main ingredient Substances 0.000 claims description 2
- 238000009835 boiling Methods 0.000 abstract description 16
- 238000000465 moulding Methods 0.000 abstract description 3
- 241000209140 Triticum Species 0.000 abstract description 2
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 235000015927 pasta Nutrition 0.000 description 23
- 230000000052 comparative effect Effects 0.000 description 16
- 238000010411 cooking Methods 0.000 description 15
- 238000001035 drying Methods 0.000 description 13
- 235000008446 instant noodles Nutrition 0.000 description 13
- 238000004898 kneading Methods 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 206010033546 Pallor Diseases 0.000 description 3
- 238000007602 hot air drying Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 235000007264 Triticum durum Nutrition 0.000 description 2
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000007853 Sarothamnus scoparius Species 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
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- Manufacturing And Processing Devices For Dough (AREA)
- Noodles (AREA)
Abstract
Description
本発明は、茹で上げ時間の早い押出し麺を成形するための押出し麺用のダイスに関する。 The present invention relates to a die for extruded noodles for forming extruded noodles with a high boil-up time.
スパゲティーやマカロニ等の押出し麺は、麺生地を押出し式のパスタマシンで、その先端に配置されたダイスの孔から脱気しつつ又は脱気せずに押出して麺線を成形する。しかし、このように押出し成形した麺は、麺生地を麺帯状に薄く圧延した後、切出して製造したいわゆる「切出し麺」に比べて、生麺あるいは乾麺の場合では調理（茹で上げ）に時間を要し、即席麺の場合では復元（湯戻し）に時間を要する。つまり、押出し麺では、喫食できる状態とするまでに時間を要する。これは、麺線をダイスの孔から高圧で押出して形成するために、麺線構造が緻密になり、麺線内部に湯が入りにくいことが一要因である。 Extruded noodles such as spaghetti and macaroni are formed by extruding a noodle dough with an extrusion-type pasta machine with or without degassing from a hole of a die arranged at the tip thereof. However, the noodles extruded in this way require less time for cooking (boiled) in the case of raw noodles or dry noodles compared to the so-called “cut noodles” produced by rolling the noodle dough into thin strips of noodles. In other words, in the case of instant noodles, it takes time to restore (hot water reconstitution). That is, with extruded noodles, it takes time to be ready for eating. One reason for this is that the noodle strings are densely formed and the hot water does not easily enter the noodle strings because the noodle strings are extruded and formed at high pressure from the holes of the die.
特に、押出し麺をα化して乾燥させた即席麺の場合、乾燥処理に熱風乾燥を用いると、復元性が極めて悪く、３〜５分程度の熱湯注加による湯戻しでは、よほど細い麺でなければ復元（湯戻し）できない。そのため、ダイスの孔から押出して成形した麺を、ノンフライ即席麺に加工した商品は、スパゲティーサイズの太さ（乾麺の状態で１．７mm程度）のものは現在まで上市されておらず、押出し製法で製造された本格的な即席麺（即席パスタ）が求められていた。 In particular, in the case of instant noodles made by extruding extruded noodles, if hot-air drying is used for the drying process, the restorability is extremely poor, and reconstitution with hot water pouring for about 3 to 5 minutes should be very thin noodles. It cannot be restored (hot water reconstitution). For this reason, products made by extruding noodles extruded from the die holes into non-fried instant noodles have a spaghetti size thickness (about 1.7 mm in the dry noodle state) and are not yet on the market. Authentic instant noodles (improvised pasta) made in China were demanded.
押出し麺の茹で上げ時間を早くする技術としては、古くから麺線表面に溝を形成する技術が良く知られている。例えば特許文献１、特許文献２、特許文献３、特許文献４に記載の技術は、いずれも麺線表面に深い溝を形成したものである。 A technique for forming grooves on the surface of noodle strings has long been well known as a technique for increasing the lifting time of extruded noodles. For example, the techniques described in Patent Document 1, Patent Document 2, Patent Document 3, and Patent Document 4 are all formed by forming deep grooves on the surface of the noodle strings.
また、特許文献５には、即席麺に関する技術が記載されており、麺に押出し成形した麺線を用い、該押出し麺線において麺線の断面積に対して１０〜３５％の面積の溝を形成するものである。そして、特許文献５には、この麺線を熱湯で復元すると、麺が湯を吸水して膨潤することで、外見上溝が閉塞して違和感がなくなると記載されている。 Patent Document 5 describes a technology related to instant noodles, and uses a noodle string extruded into noodles, and the extruded noodle strings have a groove with an area of 10 to 35% with respect to the cross-sectional area of the noodle strings. To form. Patent Document 5 describes that when the noodle strings are restored with hot water, the noodles absorb the hot water and swell so that the appearance of the groove closes and the discomfort is eliminated.
しかしながら、このように、麺線表面に溝を形成した麺は、たとえ麺線が吸水、膨張して外見上溝が閉塞したとしても、溝部は他の部分と組織が連続しておらず、噛むと溝部で位置ずれが起こり、実際には違和感のある食感となってしまう。 However, in this way, the noodles having grooves formed on the surface of the noodle strings, even if the noodle strings absorb water, expand and the grooves are apparently closed, the grooves are not continuous with other parts and the structure is not chewed. Misalignment occurs in the groove, and in fact, the texture becomes uncomfortable.
一方、特許文献６には、麺線内に複数個の孔を形成した押出し麺線が記載されている。しかし、複数個の孔を形成する場合、麺線が細いために、内部に複数の孔を形成することは困難であり、また、一つ一つの孔は非常に小さくならざるを得ず、小さいと孔内に湯が通りにくいため良好な復元性が得られない。一方、大きな孔を複数個形成すると、「スカスカ」の麺となってしまい食感が悪い。また、マカロニの様に丸い孔をあけると、調理後も孔が中空状態のまま残るため、咬んだ時に孔の部分がつぶれて、咬み応えのない違和感のある食感となってしまう。 On the other hand, Patent Document 6 describes an extruded noodle string in which a plurality of holes are formed in the noodle string. However, when forming a plurality of holes, it is difficult to form a plurality of holes inside because the noodle strings are thin, and each hole must be very small and small. As a result, it is difficult for hot water to pass through the hole, and thus good restoration cannot be obtained. On the other hand, if a plurality of large holes are formed, it becomes noodles of “Sukasuka” and the texture is poor. Moreover, when a round hole is made like macaroni, the hole remains in a hollow state even after cooking, so that the portion of the hole is crushed when bitten, resulting in an uncomfortable texture that does not respond to bite.
本発明は上記課題を解決しようとするものであり、茹で時間が早くあるいは復元性が良く（湯戻し時間が短く）、しかも喫食する際に、違和感のない食感とすることのできる押出し麺を成形するための押出し麺用のダイスを得ることを目的とする。 The present invention is to solve the above-mentioned problems, and it is an extruded noodle that can be boiled quickly or has a good restorability (short hot water rewind time), and can have a texture that does not cause a sense of incongruity when eating. An object is to obtain a die for extruded noodles for molding.
本発明の押出し麺用のダイスは、長手方向に貫通する孔を有する、小麦粉を主原料とする押出し麺を形成するためのダイスであって、前記ダイスから押し出された麺線の横断面において、麺線の横断面の中心から径外方向に延び、かつ、前記横断面の中心を基準として回転対称に形成された複数の溝部を有する孔と同じ断面形状を有するピンを前記ダイスが有する孔の中央に備え、前記ダイスから押し出された麺線の孔は、前記複数の溝部が重なり合った空隙部を前記横断面の中心に有し、茹で上げあるいは湯戻しの際に前記孔が閉塞する、又は、前記溝部のうち前記空隙部を除いた部分が接触する程度に前記孔が縮小する麺を形成できることを特徴としている。 A die for extruded noodles of the present invention is a die for forming extruded noodles having flour as a main ingredient, having a hole penetrating in the longitudinal direction, and in a cross section of the noodle strings extruded from the die, A hole extending in the radial direction from the center of the cross-section of the noodle strings and having a pin having the same cross-sectional shape as a hole having a plurality of grooves formed rotationally symmetrical with respect to the center of the cross-section. The noodle string hole provided in the center and pushed out from the die has a gap in the center of the cross section where the plurality of grooves overlap each other, and the hole is closed when boiled up or returned to hot water, or The noodles in which the holes are reduced to such an extent that the portions excluding the voids in the groove portions come into contact with each other can be formed.
前記構成によると、ダイスにより形成された麺線の横断面の中心から径外方向に延びる複数の溝部を有する孔があいた麺構造であるため、表面積が大きくなり、茹で上げあるいは湯戻しの際に麺線全体に湯の浸透する速度を速くできる。そして、この孔が喫食時には閉塞又は縮小するため、孔が縮小せずに残ることによる違和感のある食感となりにくい。 According to the above configuration, since the noodle structure has a plurality of grooves extending radially outward from the center of the cross section of the noodle string formed by the die, the surface area becomes large, and when boiled or reheated The speed at which hot water penetrates the entire noodle strings can be increased. And since this hole obstruct | occludes or shrinks | contracts at the time of eating, it is hard to become the food texture with the uncomfortable feeling by leaving a hole without shrinking | reducing.
そして本発明の押出し麺用のダイスは、前記ピンが、前記ダイスから押し出された麺線に、孔を含めた麺線の断面積に対して２％〜１５％の面積を占める孔を形成することが好ましい。 And in the die for extruded noodles of the present invention, the pin forms a hole occupying an area of 2% to 15% with respect to the cross-sectional area of the noodle string including the hole in the noodle string extruded from the die. It is preferable.
前記好ましい構成によると、ダイスにより形成された麺線に、茹で上げあるいは湯戻しの際において孔の閉塞又は縮小がされやすく、喫食時にマカロニのような違和感のある食感となりにくい。 According to the preferable configuration, the noodle strings formed by the dice are easily clogged or reduced when boiled or reheated, and are unlikely to have an uncomfortable texture like macaroni during eating.
そして本発明の押出し麺用のダイスは、前記ピンが、前記ダイスから押し出された麺線に、前記複数の溝部の先端が、前記麺線の横断面の中心から麺線外周縁までの距離の３０％〜７０％の位置に達する孔を形成することが好ましい。 And in the die for extruded noodles of the present invention, the pin is a noodle string extruded from the die, and the tips of the plurality of grooves are at a distance from the center of the cross section of the noodle string to the outer periphery of the noodle string. It is preferable to form a hole reaching a position of 30% to 70%.
前記好ましい構成によると、ダイスにより形成された麺線全体に湯の浸透する速度が速く、従って、茹で上げあるいは湯戻し時間が短くなる。 According to the above preferred configuration, the speed at which hot water permeates the entire noodle strings formed by the dice is high, and accordingly, the time for boiling up or hot water returning becomes short.
そして本発明の押出し麺用のダイスは、前記ピンが、前記ダイスから押し出された麺線に、前記複数の溝部が、３回対称ないし８回対称のいずかの回転対称に形成された孔を形成することが好ましい。 In the die for extruded noodles of the present invention, the pin is a hole formed in the noodle wire extruded from the die, and the plurality of groove portions are formed in any one of three-fold symmetry or eight-fold symmetry. Is preferably formed.
前記好ましい構成によると、ダイスにより形成された麺線の溝部が３回対称ないし８回対称のいずかの回転対称であることにより、麺線中心から放射状に均等に溝が配置されることになり、麺線外周のいずれの方向からも均一な食感が得られ、また８回対称以下とすることでダイスの製作を行いやすい。 According to the preferred configuration, the grooves of the noodle strings formed by the dice are rotationally symmetric, either 3-fold or 8-fold, so that the grooves are evenly arranged radially from the center of the noodle strings. Thus, a uniform texture can be obtained from any direction on the outer periphery of the noodle strings, and the dice can be easily manufactured by making it 8 times or less.
そして本発明の押出し麺用のダイスは、前記ピンが、前記ダイスから押し出された麺線に、横断面における前記孔の形状が、前記複数の溝部のうち隣り合う関係にある溝部の先端同士の間で、前記麺線の横断面の中心に向かって入り込んだ陥入部分を有した形状である孔を形成することが好ましい。 And in the die for extruded noodles of the present invention, the pin is noodles extruded from the die, and the shape of the hole in the cross-section is adjacent to each other between the groove portions. In the meantime, it is preferable to form a hole having a shape having an indented portion that enters toward the center of the cross section of the noodle strings.
前記好ましい構成によると、ダイスにより形成された麺線における孔の形状が麺線の横断面の中心に向かって入り込んだ陥入部分を有することから、茹で上げあるいは湯戻しの際における孔の閉塞又は縮小がされやすい。 According to the preferable configuration, since the shape of the hole in the noodle string formed by the die has an indented portion that enters into the center of the cross section of the noodle string, It is easy to be reduced.
そして本発明の押出し麺用のダイスは、前記ピンが、前記ダイスから押し出された麺線に、前記複数の溝部の先端が曲面を有する孔を形成することが好ましい。 And in the die for extruded noodles of the present invention, it is preferable that the pin forms a hole in which the ends of the plurality of groove portions have curved surfaces in the noodle string extruded from the die.
前記好ましい構成によると、ダイスにより形成された麺線における溝部の先端まで確実に湯が到達し、麺線に湯が浸透しやすく、茹で上げあるいは湯戻し時間が速くなる。 According to the preferable configuration, the hot water surely reaches the end of the groove portion of the noodle strings formed by the dice, and the hot water easily penetrates into the noodle strings, and the time for boiling or hot water returning becomes faster.
そして本発明の押出し麺用のダイスは、前記ダイスが有する孔の横断面形状が円形であることが好ましい。 And as for the dice | dies for extruded noodles of this invention, it is preferable that the cross-sectional shape of the hole which the said die has is a circle.
前記好ましい構成によると、ダイスにより形成された麺線全体に湯を均等に浸透させることができ、麺線表面に溝を形成した麺のような違和感のある食感とはなりにくい。 According to the preferable configuration, hot water can be uniformly permeated into the entire noodle strings formed by the dice, and it is difficult to have an uncomfortable texture like noodles having grooves formed on the surface of the noodle strings.
本発明によれば、ダイスにより形成された麺線の、中心部の孔の存在により、麺線全体に湯の浸透する速度が速いため、生麺や乾麺の場合には茹で時間が短縮される。また、即席麺の場合には、茹でて調理する場合はもちろん、熱湯注加によって喫食する場合でも、復元性が良い（湯戻し時間が短縮される）。しかも、従来のように麺線表面に溝を形成した麺、あるいは、麺線内に複数個の孔を形成した麺に比べて、格段に食感が良い。 According to the present invention, the noodle strings formed by the die have a hole in the center, so that the speed of penetration of hot water into the entire noodle strings is high. . In addition, in the case of instant noodles, the resilience is good (both hot water replenishment time is shortened) even when cooking with boiling water as well as cooking with boiling water. Moreover, the texture is much better than conventional noodles having grooves formed on the surface of the noodle strings or noodles having a plurality of holes in the noodle strings.
次に、本発明につき、実施形態の一例を取り上げて説明を行う。本実施形態の押出し麺用のダイスにより成形された麺はパスタであるが、本発明はパスタに限定されるものではなく、押出し成形により得られる種々の麺に適用が可能である。 Next, the present invention will be described by taking an example of the embodiment. The noodle formed by the die for extruded noodles of this embodiment is pasta, but the present invention is not limited to pasta and can be applied to various types of noodles obtained by extrusion.
パスタの場合、麺原料として小麦粉は必須である。特にスパゲティーの場合にはデュラム小麦粉を用いることが好ましい。そして必要に応じて、ソバ粉、米粉、大麦粉等の穀粉や澱粉を添加して麺原料粉としてもよい。また、必要に応じて食塩、麺質改良剤、卵白等の副原料を添加しても良く、麺原料粉と練り水をミキサーでよく混練して麺生地とする。 In the case of pasta, wheat flour is essential as a raw material for noodles. In particular, in the case of spaghetti, it is preferable to use durum flour. And if necessary, flour and starch such as buckwheat flour, rice flour, barley flour, etc. may be added to make the noodle raw material flour. Moreover, you may add auxiliary | assistant raw materials, such as salt, a noodle quality improver, and egg white as needed, and knead | mix a noodle raw material powder and kneading water well with a mixer to make a noodle dough.
上記の麺生地を押出し式のパスタマシンで圧力を掛けて、パスタマシンの先に取り付けられたダイスの孔から押し出して麺線化する。本実施形態のダイスでは、孔の中央にピンが設けられている。そのため、押し出された麺線にはピンと同じ断面形状の孔が形成される。この孔が後述する湯通し孔２となる。なお、麺原料粉と練り水の混練から押出しまでを連続して行なう装置を用いても良い。 The noodle dough is pressed with an extrusion-type pasta machine and extruded from a hole in a die attached to the tip of the pasta machine to form a noodle string. In the die of this embodiment, a pin is provided at the center of the hole. Therefore, a hole having the same cross-sectional shape as the pin is formed in the extruded noodle strings. This hole becomes a hot water hole 2 described later. In addition, you may use the apparatus which performs from noodle raw material powder and kneading water kneading | mixing to extrusion continuously.
押し出された麺線１の横断面形状は、例えば図１（Ａ）に示すものである。麺線１の横断面形状の外形は円形とされている。そして、麺線１の横断面における湯通し孔２の形状が、麺線１の横断面の中心から径外方向に延び（あるいは放射状に延び）、かつ、前記横断面の中心を基準として回転対称に形成された複数の溝部２２を有するものである。そして、これら複数の溝部２２が重なり合った部分が空隙部２１とされている。この湯通し孔２は、茹で上げあるいは湯戻しの際における麺線１の膨張等により閉塞又は縮小する。溝部２２は、図１（Ａ）に示すように、一つの形状のものが回転対称に形成されたものであっても良いし、例えば図２（Ｃ）に示すように、異なる形状の溝部２２ａ，２２ｂが各々回転対称に形成されたものであっても良い。 The cross-sectional shape of the extruded noodle strings 1 is, for example, as shown in FIG. The outer shape of the cross-sectional shape of the noodle strings 1 is circular. And the shape of the baffle hole 2 in the cross section of the noodle strings 1 extends radially outward from the center of the cross section of the noodle strings 1 (or extends radially), and is rotationally symmetric with respect to the center of the cross section. It has a plurality of grooves 22 formed. A portion where the plurality of groove portions 22 overlap is defined as a gap portion 21. The hot water passage hole 2 is closed or reduced due to the expansion of the noodle strings 1 when boiled or returned to hot water. As shown in FIG. 1A, the groove portion 22 may be formed in a rotationally symmetric shape, or, for example, as shown in FIG. , 22b may be formed in rotational symmetry.
湯通し孔２は、茹で上げあるいは湯戻しにより、図１（Ｂ）に示すように閉塞することが望ましい。しかし、湯温、または、茹で上げもしくは湯戻しの時間により湯通し孔２が閉塞し切らない場合もある。よって湯通し孔２は、喫食者の食感が、咬み応えのないマカロニのような食感とはならず、スパゲティーらしい腰のある食感となる程度にまで縮小すれば良い。具体的には、図１（Ａ）に示す状態で溝部２２のうちで空隙部２１を除く部分が、図１（Ｃ）に示すように、茹で上げあるいは湯戻しによりほぼ接触し、空隙部２１が若干残る程度となるようになれば良い。 As shown in FIG. 1 (B), it is desirable that the hot water hole 2 is closed by raising the hot water or returning the hot water. However, the hot water through hole 2 may not be completely closed due to the hot water temperature or the time of boiling or returning the hot water. Therefore, the hot water hole 2 may be reduced to such an extent that the texture of the eater does not become a texture like macaroni that does not respond to bite, but a texture with a waist like spaghetti. Specifically, in the state shown in FIG. 1 (A), a portion of the groove portion 22 excluding the gap portion 21 is almost brought into contact with a broom or hot water return as shown in FIG. As long as it becomes a level that remains slightly.
図１（Ａ）に示す湯通し孔２は、溝部２２が３箇所設けられた、「三芒星形」とされている。溝部の数量は３箇所に限られるものではないが、溝部があまりにも多いと押し出しに用いるダイスの製作が困難になるため、溝部２２を３回対称ないし８回対称のいずかの回転対称に形成することが望ましく、特に３回対称又は４回対称に形成するのが望ましい。このように回転対称に形成されることで、特定の方向によって食感が変わってしまうという不都合がない。 The hot water passage hole 2 shown in FIG. 1 (A) has a “three-pointed star shape” in which three groove portions 22 are provided. The number of groove portions is not limited to three, but if there are too many groove portions, it becomes difficult to manufacture a die used for extrusion, so the groove portion 22 has a rotational symmetry of either 3 times or 8 times. It is desirable to form, and in particular, it is desirable to form in three-fold symmetry or four-fold symmetry. By being formed in such a rotational symmetry, there is no inconvenience that the texture changes depending on the specific direction.
ここで、図１（Ａ）に示す湯通し孔２は、破線で図示した、麺線１の横断面の中心を基準とした大小二重の仮想円（第１円Ｒ１、第２円Ｒ２）に接するように形成されている。第１円Ｒ１は湯通し孔２の３つの溝部２２の先端２２１を結ぶ仮想円であり、第２円Ｒ２は湯通し孔２に内接する仮想円である。つまり、湯通し孔２の断面積（横断面積）は第１円Ｒ１の断面積よりも小さく、第２円Ｒ２の断面積よりも大きい。そして、図１（Ａ）に示すように、複数の溝部２２のうち隣り合う関係にある溝部２２の先端同士の間で、麺線１の横断面の中心に向かって突出する。すなわち、第１円Ｒ１よりも中心寄りに入り込んだ形状である陥入部分１ａが存在することになり、この陥入部分１ａが、茹で上げあるいは湯戻しの際に空隙部２１の側、つまり麺線１の横断面の中心方向へと膨らみ、喫食時には空隙部２１及び溝部２２の空間が消失（図１（Ｂ）参照）又はごく小さくなって（図１（Ｃ）参照）、湯通し孔２が閉塞又は縮小する。よって、第１円Ｒ１と同径の湯通し孔を設けた場合に比べると、図１（Ａ）に示す湯通し孔２を設けた方が、麺線１の膨張により湯通し孔２をはるかに縮小させやすい。そして、第２円Ｒ２と同径の湯通し孔を設けた場合に比べると、溝部２２が径外方向に延びている分、多くの湯を湯通し孔２に通すことができ、調理（茹で上げ）時間あるいは復元（湯戻し）時間を短縮できる。 Here, the baffle hole 2 shown in FIG. 1 (A) is formed in a large and small double virtual circle (first circle R1, second circle R2) shown with a broken line and based on the center of the cross section of the noodle string 1. It is formed to touch. The first circle R <b> 1 is a virtual circle connecting the tips 221 of the three groove portions 22 of the water passage hole 2, and the second circle R <b> 2 is a virtual circle inscribed in the water passage hole 2. That is, the cross-sectional area (cross-sectional area) of the baffle hole 2 is smaller than the cross-sectional area of the first circle R1 and larger than the cross-sectional area of the second circle R2. And as shown to FIG. 1 (A), it protrudes toward the center of the cross section of the noodle strings 1 between the front-end | tips of the groove part 22 which has the adjacent relationship among the some groove parts 22. As shown in FIG. That is, there is an indented portion 1a having a shape that is closer to the center than the first circle R1, and this indented portion 1a is formed on the side of the gap portion 21, that is, on the side of the gap 21 when boiled up or reheated. It swells toward the center of the cross section of the line 1, and the space of the gap portion 21 and the groove portion 22 disappears (see FIG. 1 (B)) or becomes very small (see FIG. 1 (C)) at the time of eating. Occlude or shrink. Therefore, compared with the case where the baffle hole having the same diameter as the first circle R1 is provided, the baffle hole 2 shown in FIG. Cheap. And compared with the case where the baffle hole having the same diameter as the second circle R2 is provided, a lot of hot water can be passed through the baffle hole 2 as much as the groove portion 22 extends in the radial direction, and cooking (boiled up) Time or restoration (hot water return) time can be shortened.
そして、溝部２２は先細形状に形成されているが、先端２２１は曲面（アール）を有するのが良い。この曲面は、曲率半径（Ｒ）を０．０１mm〜０．１mmとすることが望ましく、０．０２５mm〜０．０７５mmとすることがより望ましい。このように曲面を有する形状とすることにより、湯通し孔２において湯を入り易くし、茹で上げあるいは湯戻しが速くなる。ただし、曲率半径（Ｒ）を大きくし過ぎると、孔が閉塞しづらくなり、マカロニのような食感になるので、前記のような範囲が好ましい。 And although the groove part 22 is formed in the taper shape, it is good for the front-end | tip 221 to have a curved surface (R). The curved surface preferably has a curvature radius (R) of 0.01 mm to 0.1 mm, and more preferably 0.025 mm to 0.075 mm. By having a shape having a curved surface in this manner, hot water can be easily introduced into the hot water through hole 2, and the hot water can be raised or returned quickly. However, if the radius of curvature (R) is too large, the pores are difficult to close and a texture like macaroni is obtained, so the above range is preferable.
その他、湯通し孔２を閉塞又は有効に縮小させるためには、湯通し孔２は、湯通し孔２を含めた麺線１の断面積に対して１％〜２０％、より好ましくは２％〜１５％、特に好ましくは３％〜１２％の面積を占めるように形成されていることが望ましく、また、湯通し孔は横断面形状にて、先端に行くほど細くなる先細形状であることが望ましい。また、麺線全体に速く熱湯を浸透させ、調理時間や湯戻し時間を短くするためには、溝部２２の先端２２１が、前記麺線１の横断面の中心から麺線外周縁までの距離の２５％〜７５％、より好ましくは３０％〜７０％、特に好ましくは３５％〜６５％の位置に達していることが望ましい。ただし、中心部からの距離が麺線外周までの距離の７０％を越えると乾麺や即席麺の場合は、乾燥時に麺が割れ易い等の問題が生じる場合がある。 In addition, in order to close or effectively reduce the water passage hole 2, the water passage hole 2 is 1% to 20%, more preferably 2% to 15% with respect to the cross-sectional area of the noodle strings 1 including the water passage hole 2. In particular, it is desirable that it is formed so as to occupy an area of 3% to 12%, and it is desirable that the water passage hole has a cross-sectional shape and a tapered shape that becomes narrower toward the tip. Further, in order to quickly penetrate hot water throughout the noodle strings and shorten the cooking time and the hot water reversion time, the tip 221 of the groove portion 22 has a distance from the center of the cross section of the noodle strings 1 to the outer periphery of the noodle strings. It is desirable to reach the position of 25% to 75%, more preferably 30% to 70%, particularly preferably 35% to 65%. However, if the distance from the center exceeds 70% of the distance to the outer periphery of the noodle strings, problems such as easy breaking of the noodles may occur in the case of dry noodles or instant noodles.
湯通し孔２の他の形状の例について、図２を示して説明する。図２（Ａ）に示す形状は、４回回転対称とした「手裏剣形」である。図２（Ｂ）に示す形状は、同じく４回回転対称であるが、図２（Ａ）に示したように溝部２２が空隙部２１から径外方向に延びるものとはされておらず、周方向にずれて延びるような「卍形」とされている。図２（Ｃ）に示す形状は、溝部２２を大きい溝部２２ａと小さい溝部２２ｂとから構成されたものとしたものである。大きい溝部２２ａと小さい溝部２２ｂの各々は、各々３回回転対称としたものであって、各々が交互に配置されている。このように、湯通し孔２は種々の形状で形成することができる。 An example of another shape of the water passage hole 2 will be described with reference to FIG. The shape shown in FIG. 2A is a “shuriken shape” that is four-fold rotationally symmetric. The shape shown in FIG. 2 (B) is also rotationally symmetric four times, but the groove 22 is not supposed to extend radially outward from the gap 21 as shown in FIG. 2 (A). It is a “saddle shape” that extends in a direction shifted. In the shape shown in FIG. 2 (C), the groove 22 is composed of a large groove 22a and a small groove 22b. Each of the large groove portion 22a and the small groove portion 22b is three-fold rotationally symmetric and is alternately arranged. In this way, the hot water hole 2 can be formed in various shapes.
上記のようにしてダイスから押し出された状態の麺線１が生麺線（生パスタ）である。この生麺線をそのまま茹でて調理し、喫食することができる。乾麺のパスタにする場合は、通常、生麺線を竿掛けにして乾燥（調湿乾燥）させる。この乾燥は、１〜２時間の予備乾燥後、５０℃で２０時間、または７０℃で１２時間行う。ただし、この乾燥条件はあくまでも一例であって、これに限定されない。前記乾燥後の麺を適宜長さ（通常は２５cm前後）に切断したものが、一般に売られている棒状の乾麺（スパゲティー等）である。この乾麺のパスタは沸騰した湯で茹でて調理する。前記はロングパスタに加工した場合であるが、ショートパスタに加工することももちろん可能である。 The noodle strings 1 extruded from the dice as described above are raw noodle strings (raw pasta). This raw noodle line can be boiled and cooked as it is. When making pasta of dry noodles, it is usually dried (humidified and dried) by hanging raw noodle strings. This drying is performed for 20 hours at 50 ° C. or 12 hours at 70 ° C. after preliminary drying for 1 to 2 hours. However, this drying condition is only an example, and is not limited to this. What is obtained by cutting the dried noodles into appropriate lengths (usually around 25 cm) is rod-shaped dry noodles (spaghetti, etc.) that are generally sold. This noodle pasta is boiled and cooked in boiling water. The above is the case of processing into a long pasta, but it is of course possible to process into a short pasta.
即席麺のパスタにする場合は、生麺線をα化後に乾燥させる。α化は茹で又は蒸しによってなされる。なお、茹でと蒸しとを併せて行っても良い。ちなみに、スパゲティーらしさを出すためには茹でが良い。上記α化処理した後に水切りして乾燥させる。乾燥法は、熱風乾燥、マイクロ波乾燥、高温気流乾燥、凍結乾燥、フライ（油揚げ）等が可能である。ただし、スパゲティーらしさを出すにはフライ以外の方法が良い。なお、前述のように一旦乾麺としたものを茹でてα化したものを乾燥させて即席麺とすることもできる。乾燥の際は、１食分の麺をリテーナに入れて乾燥させる。熱風乾燥の場合、８０〜１２０℃程度で、３０分〜２時間程度かかる。 When making instant noodle pasta, the raw noodle strings are dried after being gelatinized. The pregelatinization is done by boiling or steaming. Boiling and steaming may be performed together. By the way, it is good to boil to bring out the spaghetti character. After the above-mentioned pregelatinization treatment, it is drained and dried. As the drying method, hot air drying, microwave drying, high-temperature airflow drying, freeze-drying, frying (frying) and the like are possible. However, methods other than frying are good for producing spaghetti. It is also possible to prepare instant noodles by drying the noodles that have been once boiled as described above, and then drying them. When drying, put one serving of noodles in a retainer and dry. In the case of hot air drying, it takes about 30 to 2 hours at about 80 to 120 ° C.
ここで、従来のように、麺線表面に溝を形成した麺の場合、乾麺や即席麺として乾燥する際に、溝部周辺と他の部分との乾燥速度が大きく異なるため、不均一な乾燥が起り易い。これに対して、本実施形態の麺線１では、横断面形状の外形が円形であるため、均一に乾燥させることができ、反りなどが発生しにくい。 Here, in the case of noodles having grooves formed on the surface of the noodle strings as in the past, when drying as dry noodles or instant noodles, the drying speed is greatly different between the periphery of the grooves and other parts, so uneven drying is not possible. It is easy to happen. On the other hand, in the noodle strings 1 of the present embodiment, since the outer shape of the cross-sectional shape is circular, it can be dried uniformly, and warpage or the like hardly occurs.
即席麺の場合の喫食方法は、袋麺の場合、乾麺と同様に沸騰した湯で茹でるのが一般的である。カップ麺の場合、容器にお湯を注いで蓋をし３〜５分で喫食可能とするのが一般的である。 As for the eating method in the case of instant noodles, in the case of bag noodles, it is common to boil with boiling hot water like dry noodles. In the case of cup noodles, it is common to pour hot water into a container, cover it, and eat in 3 to 5 minutes.
本実施形態では、麺線１の中心部に湯通し孔２があいた麺構造であるために、麺線１の表面積が大きくなり、麺線全体に湯の浸透する速度が速くなる。従って、生麺や乾麺の場合には茹で時間が短縮され、湯通し孔のない、同じ太さの麺に比べて４／５〜２／３程度の時間で調理できる。また、即席麺の場合は、茹でて調理する場合はもちろん、熱湯注加によって喫食する場合でも、中心部に孔のない麺では復元不可能な、スパゲティーサイズ（乾麺の状態で１．７mm程度）の太さの麺を充分に湯戻しすることが可能である。 In the present embodiment, since the noodle structure has the hot water passage hole 2 at the center of the noodle string 1, the surface area of the noodle string 1 is increased, and the speed of penetration of hot water into the entire noodle string is increased. Therefore, in the case of raw noodles and dry noodles, the cooking time is shortened and cooking can be done in a time of about 4/5 to 2/3 as compared with noodles of the same thickness without boiled holes. In addition, in the case of instant noodles, spaghetti size (about 1.7mm in the state of dry noodles) that can not be restored with noodles with no hole in the center, even when cooking with boiling water as well as cooking with boiling water It is possible to sufficiently reconstitute noodles with a thickness of.
しかも、従来の麺線表面に溝を形成した麺に比べて、本実施形態の麺線１は格段に食感が良い。これは、麺線表面に溝を形成した麺の場合には、溝部において麺組織が欠落するために麺表面が不均一で、咬んだ時に溝部において位置ずれしてしまうのに対し、本実施形態の麺構造の場合にはこのような問題が起らないためである。 Moreover, the noodle strings 1 of the present embodiment have a significantly better texture than the conventional noodles having grooves formed on the surface thereof. This is because in the case of noodles with grooves formed on the surface of the noodle strings, the noodle structure is missing because the noodle structure is missing in the grooves, and the noodle surface is misaligned when bitten. This is because such a problem does not occur in the form of the noodle structure.
また、本実施形態の場合、麺線１の内部に中心から回転対称に溝部２２を形成した構造であるために、茹で調理する際（生麺や乾麺の場合）に、あるいはは熱湯で復元する際（即席麺の場合）に、図１（Ｂ）（Ｃ）及び図３に示すように、麺線１の内部の湯通し孔２が縮小し（閉塞あるいはごく狭くなり）、実質的に中実の麺と同じになるため、径の大きな孔をあけた場合に感じるような、咬み応えのないマカロニのような食感とならず、スパゲティーらしい腰のある食感となる。つまり、本実施形態の麺線１は、マカロニのような、調理後も孔の残る麺線とは本質的に異なる麺構造となっているため、食感も異なることとなる。 Further, in the case of the present embodiment, since the groove portion 22 is formed in the noodle strings 1 in a rotationally symmetrical manner from the center, when cooking with boil (in the case of raw noodles or dry noodles), it is restored with hot water. At the time (in the case of instant noodles), as shown in FIGS. 1 (B), (C) and FIG. 3, the hot water hole 2 inside the noodle string 1 is reduced (closed or very narrow), and is substantially solid. Because it is the same as the noodles, it does not have the texture of macaroni that does not respond to bite, which is felt when a hole with a large diameter is made, but has a texture with a waist like spaghetti. That is, the noodle strings 1 of the present embodiment have a noodle structure that is essentially different from noodle strings such as macaroni where holes remain even after cooking, and thus the texture is also different.
また、特許文献６に記載された技術では、麺線の中心を避けて複数の孔をあけているが、本実施形態では麺線１の中心に複数の溝部２２を有する湯通し孔２をあけているために、調理時に湯通し孔２が閉塞または縮小するため良好な食感とできる。よって、特許文献６の場合には、ダイスの製造が極めて困難であるのに対し、本発明の押出し麺の場合には、ダイスの構造を簡略化できる点で有利である。 Further, in the technique described in Patent Document 6, a plurality of holes are formed avoiding the center of the noodle strings, but in the present embodiment, a blanching hole 2 having a plurality of groove portions 22 is formed at the center of the noodle strings 1. Therefore, the hot water hole 2 is closed or reduced during cooking, so that a good texture can be obtained. Therefore, in the case of Patent Document 6, it is very difficult to manufacture the dice, but in the case of the extruded noodles of the present invention, it is advantageous in that the structure of the dice can be simplified.
次に、発明者が本発明に係る押出し麺を実際に製造して確認を行ったので以下に記しておく。 Next, since the inventor actually manufactured and confirmed the extruded noodles according to the present invention, it is described below.
デュラム小麦粉１kgを原料粉とし、練り水３００mlを添加してミキサーでよく混練して調製した生地をパスタマシンに投入した。パスタマシンにおいて、以下の各種形状を有するダイスをセットし、圧力８０〜１３０Barで押し出し、押出し生麺を得た。 Using 1 kg of durum wheat flour as a raw material flour, 300 ml of kneading water was added, and the dough prepared by kneading thoroughly with a mixer was put into a pasta machine. In a pasta machine, dice having the following various shapes were set and extruded at a pressure of 80 to 130 Bar to obtain extruded raw noodles.
（実施例１）
ダイス穴径１．９mm、断面三芒星形のピン、ピン部先端のＲ０．０５mm、ピン先端部（三芒星の外接円半径）は中心から０．４mm、ピンの屈曲部（三芒星の内接円半径）は中心から０．２mm
（実施例２）
ダイス穴径１．９mm、断面三芒星形のピン、ピン部先端のＲ０．０３mm、ピン先端部（三芒星の外接円半径）は中心から０．４mm、ピンの屈曲部（三芒星の内接円半径）は中心から０．２mm
（比較例１）
ダイス穴径１．９mm、ピンなし
Example 1
Die hole diameter 1.9mm, pin with a three-pointed cross section, pin tip R0.05mm, pin tip (triple circumscribed radius) is 0.4mm from the center, pin bent part (triple star) The inscribed circle radius) is 0.2mm from the center
(Example 2)
Die hole diameter 1.9mm, pin with a three-pointed cross section, pin tip R0.03mm, pin tip (triple circumscribed radius) is 0.4mm from the center, pin bent part (triple star) The inscribed circle radius) is 0.2mm from the center
(Comparative Example 1)
Die hole diameter 1.9mm, no pin
上記実施例１，２、比較例１の形状であるダイスを用いて得た押出し生麺（パスタ）を、長さ２５cmにカットし、１００ｇを沸騰した湯に入れて、吹きこぼれないようにして煮沸し、最適な食感となる時間を３名の熟練したパネラーでモニターし、最適な復元時間（茹で調理時間）を１５秒単位で決定した。 Extruded raw noodles (pasta) obtained using the dies having the shapes of Examples 1 and 2 and Comparative Example 1 were cut into 25 cm lengths, and 100 g was boiled in boiling water so as not to spill. Then, the time to achieve the optimum texture was monitored by three skilled panelists, and the optimum restoration time (cooking time with boil) was determined in units of 15 seconds.
その結果、実施例１では４分４５秒、実施例２では５分０秒、比較例１では６分３０秒を要し、本発明の形状とすることで、生麺の場合で３／４程度の時間で調理できた。そして、パネラーによる目視観察では、茹で上がったパスタ端面における孔はほぼ塞がっていた。また、パネラーによると、孔のないパスタと同様の食感であった。 As a result, it took 4 minutes and 45 seconds in Example 1, 5 minutes and 0 seconds in Example 2, and 6 minutes and 30 seconds in Comparative Example 1, and 3/4 in the case of raw noodles by adopting the shape of the present invention. I was able to cook in about the time. And in the visual observation by the paneler, the hole in the end face of the pasta that was raised with a bowl was almost closed. Moreover, according to the paneler, it was the same texture as pasta without holes.
次に、上記実施例１，２、比較例１の生麺を竿掛けにして１〜２時間の予備乾燥後、７０℃で１２時間乾燥させ、２５cmにカットして棒状の乾麺を製造した。この乾麺をそれぞれ、実施例３，４、比較例２としてそれぞれ１００ｇ沸騰した湯に入れて、吹きこぼれないようにして煮沸し、最適な食感となる時間を３名の熟練したパネラーでモニターし、最適な復元時間（茹で調理時間）を１５秒単位で決定した。 Next, the raw noodles of Examples 1 and 2 and Comparative Example 1 were preliminarily dried for 1-2 hours, then dried at 70 ° C. for 12 hours, and cut into 25 cm to produce rod-shaped dry noodles. Each of these dried noodles was put in 100 g boiling water as Examples 3 and 4 and Comparative Example 2, respectively, boiled so as not to spill, and monitored for the optimal texture by three skilled panelists. The optimal recovery time (boiled cooking time) was determined in units of 15 seconds.
その結果、実施例３では１０分３０秒、実施例４では１１分０秒、比較例２では１５分０秒を要し、本発明の形状とすることで、乾麺の場合で７０％程度の時間で調理できた。そして、パネラーによる目視観察では、茹で上がったパスタ端面における孔はほぼ塞がっていた。また、パネラーによると、孔のないパスタと同様の食感であった。 As a result, it took 10 minutes and 30 seconds in Example 3, 11 minutes and 0 seconds in Example 4, and 15 minutes and 0 seconds in Comparative Example 2. By adopting the shape of the present invention, about 70% in the case of dry noodles. I was able to cook in time. And in the visual observation by the paneler, the hole in the end face of the pasta that was raised with a bowl was almost closed. Moreover, according to the paneler, it was the same texture as pasta without holes.
次に、デュラム小麦粉８００ｇに澱粉２００ｇを加えたものを原料粉とし、食塩２０ｇ、リン酸３ナトリウム３ｇを溶かした練り水３６５mlを添加してミキサーでよく混練して調製した生地をパスタマシンに投入した。パスタマシンにおいて、以下の各種形状のダイスをセットし、圧力８０〜１３０Barで押し出し、押出し生麺を得た。 Next, using 200g starch added to 800g durum wheat flour as a raw material powder, adding 20g salt and 365ml kneading water containing 3g trisodium phosphate, and kneading well with a mixer, the dough prepared is put into a pasta machine. did. In a pasta machine, dice of the following various shapes were set and extruded at a pressure of 80 to 130 Bar to obtain extruded raw noodles.
（実施例５）
ダイス穴径１．９mm、断面三芒星形のピン、ピン部先端のＲ０．０５mm、ピン先端部（三芒星の外接円半径）は中心から０．４mm、ピンの屈曲部（三芒星の内接円半径）は中心から０．２mm
（実施例６）
ダイス穴径１．９mm、断面三芒星形のピン、ピン部先端のＲ０．０３mm、ピン先端部（三芒星の外接円半径）は中心から０．４mm、ピンの屈曲部（三芒星の内接円半径）は中心から０．２mm
（比較例３）
ダイス穴径１．９mm、断面丸形のピン、ピン部直径０．７mm
（比較例４）
ダイス穴径１．９mm、断面丸形のピン、ピン部直径０．３mm
（比較例５）
ダイス穴径１．９mm、ピンなし
(Example 5)
Die hole diameter 1.9mm, pin with a three-pointed cross section, pin tip R0.05mm, pin tip (triple circumscribed radius) is 0.4mm from the center, pin bent part (triple star) The inscribed circle radius) is 0.2mm from the center
(Example 6)
Die hole diameter 1.9mm, pin with a three-pointed cross section, pin tip R0.03mm, pin tip (triple circumscribed radius) is 0.4mm from the center, pin bent part (triple star) The inscribed circle radius) is 0.2mm from the center
(Comparative Example 3)
Die hole diameter 1.9mm, round cross section pin, pin diameter 0.7mm
(Comparative Example 4)
Die hole diameter 1.9mm, round cross-section pin, pin diameter 0.3mm
(Comparative Example 5)
Die hole diameter 1.9mm, no pin
上記実施例５，６の三芒星型の孔あき麺、及び比較例３，４の丸い孔のあいた麺、比較例５の孔の無い、各押出し生麺（パスタ）を、長さ３０cmに切断し、100℃の沸騰水で90秒間ボイルしてα化後、水道水で３０秒冷却した。次いで水１リットルに３０ｇの食塩と４ｇのグルタミン酸ソーダを溶解した水溶液（着味液）に１５秒浸漬し、リテーナーに１食分１９５ｇを投入して、熱風乾燥機で８５〜１０５℃で４５分間乾燥した。この熱風乾燥ノンフライ麺を冷却後スチロール性の容器に入れてカップ入りノンフライ麺（即席スパゲティ）とした。容器に、熱湯を注湯し、蓋をして５分間放置して熟練したパネラー３名で喫食した。 The three-pointed star perforated noodles of Examples 5 and 6 above, the noodles with round holes of Comparative Examples 3 and 4, and the extruded raw noodles (pasta) without the holes of Comparative Example 5 to a length of 30 cm It cut | disconnected, boiled for 90 second with boiling water of 100 degreeC, and after gelatinizing, it cooled with tap water for 30 second. Next, immerse in 1 liter of water in an aqueous solution (seasoning solution) in which 30 g of sodium chloride and 4 g of sodium glutamate are dissolved, put 195 g of a serving into a retainer, and dry at 85 to 105 ° C. for 45 minutes with a hot air dryer. did. The hot-air dried non-fried noodles were cooled and then placed in a styrene container to obtain cup-containing non-fried noodles (instant spaghetti). Hot water was poured into the container, covered, left for 5 minutes, and eaten by 3 skilled panelists.
結果は、実施例５及び６の麺は復元性が良く、食感も良いことが確認できた。一方、比較例５は麺線に湯通し孔が無いため、内部が全く復元しておらず食べられるようなものではなかった。比較例３及び４は麺線に円形の湯通し孔をあけたものであるが、比較例４は孔径が小さいため、湯通し孔に湯が通りにくいためか復元性が悪く、やはり湯戻りしておらず食感も悪かった。比較例３は、比較例２に比べて孔径が大きいため、復元性が良かった。しかし、復元後も湯通し孔が閉塞せず、大きな丸い孔があり、マカロニのような食感でスパゲティーとしては違和感があった。 As a result, it was confirmed that the noodles of Examples 5 and 6 had good restorability and good texture. On the other hand, in Comparative Example 5, since the noodle strings had no hot water holes, the interior was not restored at all and was not edible. In Comparative Examples 3 and 4, circular noodle holes were made in the noodle strings, but in Comparative Example 4, since the hole diameter was small, it was difficult for hot water to pass through the noodle holes, so that the restoration property was poor and the hot water was not returned. The texture was also bad. Since the comparative example 3 had a large hole diameter compared with the comparative example 2, its recoverability was good. However, even after the restoration, the blanching hole did not close, there was a large round hole, and the texture was like macaroni, which made it uncomfortable for spaghetti.
１ 麺線
１ａ 陥入部分
２ 孔、湯通し孔
２１ 空隙部
２２ 溝部
２２１ 溝部の先端
DESCRIPTION OF SYMBOLS 1 Noodle string 1a Intrusion part 2 Hole, blanching hole 21 Cavity part 22 Groove part 221 Tip of groove part
Claims (7)
前記ダイスから押し出された麺線の横断面において、麺線の横断面の中心から径外方向に延び、かつ、前記横断面の中心を基準として回転対称に形成された複数の溝部を有する孔と同じ断面形状を有するピンを前記ダイスが有する孔の中央に備え、
前記ダイスから押し出された麺線の孔は、前記複数の溝部が重なり合った空隙部を前記横断面の中心に有し、
茹で上げあるいは湯戻しの際に前記孔が閉塞する、又は、前記溝部のうち前記空隙部を除いた部分が接触する程度に前記孔が縮小する麺を形成できる押出し麺用のダイス。 A die for forming extruded noodles having flour as a main ingredient, having a hole penetrating in the longitudinal direction,
In the cross section of the noodle strings extruded from the dice, a hole having a plurality of grooves extending radially outward from the center of the cross section of the noodle strings and being rotationally symmetric with respect to the center of the cross section A pin having the same cross-sectional shape is provided in the center of the hole of the die,
The hole of the noodle strings extruded from the die has a gap in the center of the cross section where the plurality of grooves overlap.
A die for extruded noodles that can form noodles in which the hole is closed when boiled or returned to hot water, or the hole is reduced to such an extent that a part of the groove part excluding the gap part comes into contact.
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| JPH0856596A (en) * | 1994-08-19 | 1996-03-05 | Soc Prod Nestle Sa | Pasta for prompt heating |
| JP2005034056A (en) * | 2003-07-15 | 2005-02-10 | Maruhiro Suisan Kk | Tangle processed food, and method and device for producing the same |
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| JPS63248366A (en) * | 1987-04-03 | 1988-10-14 | Nisshin Flour Milling Co Ltd | Production of instant noodle |
| JPH05244886A (en) * | 1992-01-24 | 1993-09-24 | Nisshin Flour Milling Co Ltd | Extruded noodle with groove |
| JPH0856596A (en) * | 1994-08-19 | 1996-03-05 | Soc Prod Nestle Sa | Pasta for prompt heating |
| JP2005034056A (en) * | 2003-07-15 | 2005-02-10 | Maruhiro Suisan Kk | Tangle processed food, and method and device for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114073258A (en) * | 2020-08-10 | 2022-02-22 | 财团法人食品工业发展研究所 | Die for forming noodles of special shape |
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