JP2016106630A - Dried noodle to be reconstituted with water, and method of producing the same - Google Patents
Dried noodle to be reconstituted with water, and method of producing the same Download PDFInfo
- Publication number
- JP2016106630A JP2016106630A JP2015230739A JP2015230739A JP2016106630A JP 2016106630 A JP2016106630 A JP 2016106630A JP 2015230739 A JP2015230739 A JP 2015230739A JP 2015230739 A JP2015230739 A JP 2015230739A JP 2016106630 A JP2016106630 A JP 2016106630A
- Authority
- JP
- Japan
- Prior art keywords
- water
- noodle
- noodles
- starch
- gelatinization
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
Description
本発明は、水で戻すのみで食べることができる水戻し乾麺及びその製造方法に関する。 The present invention relates to water-returned dry noodles that can be eaten simply by reconstitution with water and a method for producing the same.
通常の乾麺は、食べる（「喫食」ともいう。）際に茹でて糊化度を上げる必要がある。そのため、加熱設備のない場所では、乾麺を調理できず、食べることができない。 Ordinary dry noodles need to be boiled to increase the degree of gelatinization when eaten (also referred to as “eat”). Therefore, dry noodles cannot be cooked and eaten in a place without heating facilities.
食べる際（喫食時）に茹でる必要のない麺として、茹でて糊化度を上げた麺を冷蔵保存した流水麺やコンビニエンスストア等で販売されている調理麺がある。しかし、これらの麺は、必ず冷蔵保存する必要性がある上、衛生上長期間保存できない、冷蔵保存中に食感が低下しやすい、といった課題がある。 As noodles that do not need to be boiled when eating (drinking), boiled noodles that have been boiled to increase the degree of gelatinization are chilled and stored noodles that are sold at convenience stores and the like. However, these noodles must be refrigerated and cannot be stored for a long time for hygiene purposes, and the texture tends to decrease during refrigerated storage.
一方、日持ちする麺としては、冷凍された流水解凍麺がある。しかし、この流水解凍麺は、その製造と保存に冷凍設備が必要となり、製造と保存にコストがかかる上に、冷凍できない場合は保存することができない。 On the other hand, noodles to be kept for a long time include frozen running water thawed noodles. However, this running water-thawed noodle requires refrigeration equipment for its production and storage, which is costly for production and storage and cannot be stored if it cannot be frozen.
そのほかにも、茹でた麺をフリーズドライ製法で乾燥し、お湯で戻す麺が通信販売等で売られている。しかし、この麺は、食べる際にお湯で茹でる・レンジアップするといった加熱手段を必要とし、たとえ水で戻したとしても麺特有の弾力のある食感とはならない。 In addition, noodles that are dried with boiled noodles and returned with hot water are sold by mail order. However, this noodle requires a heating means such as boiling or range-up when eating, and even if it is returned to water, it does not have the elastic texture peculiar to noodles.
こうした麺についての関連技術として、以下の特許文献１〜４等を挙げることができる。例えば、特許文献１には、５分間以下の時間で水戻しが可能で、良質な食感を有する即席麺及びその製造方法が提案されている。この即席麺は、寒天又はカラゲニンと、カードランとを含み、２０℃の水で３分間戻したときの吸水率が２５０％以上であるというものであり、水戻しに時間のかかる寒天等にカードランを配合することにより、水戻し時間の短縮と食感が向上するとされている。 The following patent documents 1-4 etc. can be mentioned as related technology about such noodles. For example, Patent Document 1 proposes an instant noodle that can be rehydrated in a time of 5 minutes or less and has a good texture, and a method for producing the instant noodle. This instant noodle contains agar or carrageenin and curdlan and has a water absorption rate of 250% or more when returned to water at 20 ° C. for 3 minutes. By blending orchid, it is said that shortening the water return time and improving the texture.
特許文献２には、乾麺の乾燥工程においてひび割れを生じることなく、短時間で復元する乾麺及びその製造方法が提案されている。この乾麺は、麺の断面積の空隙率と、麺の断面積の単位空隙率と、糊化度とを所定の範囲内に特定した多層構造の乾麺とすることによって、乾麺製造時の乾燥工程でのひび割れを防ぎ、お湯で茹でる時間を短くしても食感が良好である、というものである。ここでの糊化度の調整は、麺生地を切断した後の生麺を加熱して行っている。 Patent Document 2 proposes a dry noodle that can be restored in a short time without causing cracks in the drying process of the dry noodle and a method for producing the same. This dry noodle is a drying process at the time of dry noodle production by making a dry noodle having a multilayer structure in which the porosity of the cross-sectional area of the noodle, the unit porosity of the cross-sectional area of the noodle, and the degree of gelatinization are specified within a predetermined range. It is said that the texture is good even if the time to boil with hot water is shortened. The gelatinization degree here is adjusted by heating raw noodles after cutting the noodle dough.
特許文献３には、短い時間で湯戻しできる即席パスタの製造方法が提案されている。この即席パスタの製造方法は、生パスタ又は乾燥パスタを茹でて、α化度と水分含量とを特定の範囲内にする工程と、その水分含量を増加させる工程と、凍結乾燥して水分含量を少なくする工程とを有し、製造された即席パスタは、お湯を注ぐだけで喫食状態に復元できるというものである。 Patent Document 3 proposes a method for manufacturing instant pasta that can refill hot water in a short time. This instant pasta manufacturing method includes a step of boiling raw pasta or dried pasta to bring the degree of gelatinization and moisture content within a specific range, a step of increasing the moisture content, and freeze-drying to obtain a moisture content. The manufactured instant pasta has a process of reducing the number of steps, and can be restored to a eating state simply by pouring hot water.
特許文献４には、お湯を注ぐだけで喫食状態に復元でき、排水を処理するための設備を必要としないインスタントパスタの製造方法が提案されている。この製造方法は、原料パスタを蒸煮してその表面にアルファ化層を形成する工程と、蒸煮した原料パスタの水分量を調整する工程と、水分調整した原料パスタをテンパリングして水分量を均一化する工程と、水分量を均一化した原料パスタを再度蒸煮する工程と、減圧乾燥する工程とを備えるというものである。 Patent Document 4 proposes a method for producing instant pasta that can be restored to a eating state by simply pouring hot water and does not require equipment for treating waste water. In this manufacturing method, the raw material pasta is steamed to form a pregelatinized layer, the steamed raw material pasta is adjusted to a moisture content, and the moisture adjusted raw material pasta is tempered to equalize the moisture content. And a step of steaming again the raw material pasta with a uniform water content, and a step of drying under reduced pressure.
特許文献１で提案された即席麺は、２０℃前後の常温水を用いた際の水戻し時間の短縮を課題としたものであるが、特殊な配合からなる麺であり、穀物粉や澱粉等を主原料とする乾麺やパスタではない。 The instant noodles proposed in Patent Document 1 have a problem of shortening the time of rehydration when using room-temperature water at around 20 ° C., but are noodles made of a special composition, such as cereal flour and starch. It is not dry noodles or pasta made mainly of potato.
一方、特許文献２〜４で提案された乾麺又はパスタは、お湯で茹でる時間を短縮したり、お湯を注いで湯戻しする時間を短縮したりするものであり、いずれの場合も加熱手段を前提としている。 On the other hand, the dry noodles or pasta proposed in Patent Documents 2 to 4 shorten the time for boiling with hot water, or reduce the time for pouring hot water back into the hot water. Yes.
本発明は、上記した従来の乾麺等とは異なる乾麺及びその製造方法を提供するものであって、その目的は、食べる際に茹でたり注湯用のお湯を沸かしたりする加熱装置を必要とせず、水に浸けておくだけで弾力のある食感になる水戻し乾麺及びその製造方法を提供することにある。 The present invention provides dry noodles different from the above-mentioned conventional dry noodles and the like, and a method for producing the same. The purpose of the present invention is to eliminate the need for a heating device that boils or boils hot water for pouring when eating. Another object of the present invention is to provide a water-returned dry noodle that has an elastic texture just by soaking it in water and a method for producing the same.
本発明者は、上記目的を達成するための研究を行い、製麺の際に加熱してデンプンを糊化（アルファ化）し、糊化した後に乾燥して乾麺を製造することを検討している過程で、得られた乾麺は、水で戻すだけで食感のよい麺を得ることができることを見出し、本発明を完成させた。すなわち、本発明は以下のとおりである。 The present inventor conducted research to achieve the above object, and considered that starch was gelatinized (alpha-ized) by heating during noodle making, and then dried to produce dry noodles. In the process, the found dry noodles were found to be able to obtain noodles with a good texture just by returning with water, and the present invention was completed. That is, the present invention is as follows.
（１）本発明に係る水戻し乾麺は、常温水に浸けるだけで食感よく食べることができる水戻し乾麺であって、デンプンの糊化度が７０％以上９９％以下の範囲内であることを特徴とする。 (1) The reconstituted dry noodle according to the present invention is a reconstituted dry noodle that can be eaten with a good texture just by immersing in normal temperature water, and the gelatinization degree of starch is within the range of 70% or more and 99% or less. It is characterized by.
この発明によれば、デンプンの糊化度が上記範囲内であるので、従来の乾麺のようにお湯で茹でたり熱湯を注いだりして糊化度を上げることを必要とせず、弾力のある食感になる水戻し乾麺を提供できる。 According to this invention, since the gelatinization degree of starch is within the above range, it is not necessary to increase the gelatinization degree by boiling or pouring hot water like conventional dry noodles. It is possible to provide water-dried dry noodles that will make you feel good.
本発明に係る水戻し乾麺において、前記糊化度が、製麺時の加熱処理によって調整されてなるように構成できる。この発明によれば、製麺時又は製麺前後に加熱することによって糊化され、糊化度の範囲は加熱条件によって調整されるので、水戻し時や戻した後に茹でて糊化度を調整する必要がない。その結果、水戻し乾麺を常温水に浸け吸水させるだけで、食感のよい状態で食べることができる。 In the water-fed dry noodles according to the present invention, the gelatinization degree can be adjusted by a heat treatment during noodle making. According to the present invention, gelatinization is performed by heating at the time of noodle making or before and after noodle making, and the range of the gelatinization degree is adjusted by heating conditions, so the degree of gelatinization is adjusted by boiling at the time of water return or after returning. There is no need to do. As a result, it is possible to eat with a good texture just by immersing the water-dried dry noodles in normal temperature water to absorb water.
本発明に係る水戻し乾麺において、原料素材が、小麦粉、穀物粉、でん粉及び加工でん粉から選ばれる１種又は２種以上であるように構成できる。この発明によれば、乾麺を各種の原料素材から得られたものとすることができ、その結果、その原料素材に応じた食感や美味しさを味わうことができる。 In the water-fed dry noodles according to the present invention, the raw material can be configured to be one or more selected from wheat flour, cereal flour, starch and processed starch. According to this invention, dry noodles can be obtained from various raw materials, and as a result, the texture and taste according to the raw materials can be tasted.
本発明に係る水戻し乾麺において、添加剤として、例えば食塩、かん水、植物性たんぱく質、卵粉、やまいも粉、乳化剤、糖類、糖アルコール、増粘多糖類、色素、膨張剤、及び、保存料として通常使用可能な添加物、から選ばれる１種又は２種以上を含有してもよい。この発明によれば、必要に応じて各種の添加剤を配合することができる。 In the hydrated dry noodles according to the present invention, as additives, for example, salt, brine, vegetable protein, egg powder, potato flour, emulsifier, saccharide, sugar alcohol, thickening polysaccharide, pigment, swelling agent, and preservative You may contain the 1 type (s) or 2 or more types chosen from the additive which can be normally used. According to this invention, various additives can be blended as necessary.
（２）本発明に係る水戻し乾麺の製造方法は、麺原料を製麺する製麺工程と、製麺時又は製麺前後に加熱してデンプンを糊化する糊化工程と、糊化された麺を乾燥する乾燥工程とを有することを特徴とする。 (2) The method for producing water-reconstituted dry noodles according to the present invention includes a noodle making process for producing noodle raw materials, a gelatinization process for heating starch before or after noodle making to gelatinize starch, and gelatinization. And a drying step of drying the noodles.
この発明によれば、製麺時又は製麺前後に加熱してデンプンを糊化する糊化工程を有するので、その後に乾燥して得られた水戻し乾麺は、食べるときにお湯で茹でて糊化する必要がなく、常温水に浸けて吸水させるだけで食感のよい状態で食べることができる。 According to the present invention, since it has a gelatinization step in which starch is gelatinized by heating at the time of or before and after noodle making, the dried noodles obtained after drying are boiled with hot water when eaten and glued. It can be eaten with a good texture just by soaking it in normal temperature water.
本発明に係る水戻し乾麺の製造方法において、前記糊化工程は、前記製麺工程と同時に行われるように構成することが好ましい。この発明によれば、糊化工程と製麺工程とが同時に行われるので、極めて効率的に製造することができる。さらに、例えば押出式の製麺機で製麺する際に、麺原料を加圧した状態で加熱して糊化するので、密度の高い麺を製麺することができる。こうして得られた水戻し乾麺は、水戻しした後の麺も密度が高く、弾力があり食感が良好な麺になる。 In the method for producing water-fed dry noodles according to the present invention, the gelatinization step is preferably configured to be performed simultaneously with the noodle making step. According to this invention, since the gelatinization process and the noodle making process are performed simultaneously, it can manufacture very efficiently. Furthermore, for example, when noodle making is performed with an extrusion-type noodle making machine, the noodle raw material is heated and gelatinized in a pressurized state, so that high-density noodles can be made. The water-dried dry noodles thus obtained also have high density, elasticity, elasticity and good texture.
本発明に係る水戻し乾麺の製造方法において、前記湖化工程は、前記デンプンの糊化度が７０％以上９９％以下の範囲内になる熱処理を行うことが好ましい。この発明によれば、デンプンの糊化度が７０％以上９９％以下の範囲内になる熱処理を行うので、得られた乾麺は、お湯で茹でることなく、常温水に浸けて吸水させるだけで食感が良好な麺となり得る。 In the method for producing hydrated dry noodles according to the present invention, the lake forming step is preferably performed by a heat treatment in which the gelatinization degree of the starch falls within a range of 70% to 99%. According to this invention, since the gelatinization degree of starch is within a range of 70% or more and 99% or less, the obtained dry noodles can be eaten by simply immersing them in water at room temperature without boiling them with hot water. The feeling can be good noodles.
本発明に係る水戻し乾麺の製造方法において、原料素材として、例えば小麦粉、穀物粉、でん粉及び加工でん粉から選ばれる１種又は２種以上とし、添加剤として、例えば食塩、かん水、植物性たんぱく質、卵粉、やまいも粉、乳化剤、糖類、糖アルコール、増粘多糖類、色素、膨張剤、及び、保存料として通常使用可能な添加物、から選ばれる１種又は２種以上を含むように構成できる。この発明によれば、水戻し乾麺を各種の原料素材や添加剤を配合して製造することができ、その結果、製造した水戻し乾麺を、その原料素材に応じた食感や美味しさを有するものとすることができる。 In the method for producing water-dried dry noodles according to the present invention, the raw material is, for example, one or more selected from wheat flour, cereal flour, starch and processed starch, and the additive is, for example, salt, brine, vegetable protein, Egg powder, sweet potato flour, emulsifier, saccharide, sugar alcohol, thickening polysaccharide, pigment, swelling agent, and additives that can be used normally as preservatives, can be configured to include one or more selected from . According to this invention, it is possible to produce water-returned dry noodles by blending various raw materials and additives, and as a result, the produced water-returned dry noodles have a texture and taste according to the raw material. Can be.
本発明によれば、食べる際に茹でたり注湯用のお湯を沸かしたりする加熱装置を必要とせず、水に浸けておくだけで弾力のある食感になる水戻し乾麺及びその製造方法を提供することができる。 ADVANTAGE OF THE INVENTION According to the present invention, there is provided a reconstituted dry noodle that has an elastic texture just by immersing it in water without the need for a heating device that boils or boils hot water when pouring and a method for producing the same. can do.
特に、水戻し乾麺においては、常温水に浸けておくだけで食べることができる。また、茹でて糊化度を上げる必要がないので、加熱設備のないところでも調理して食べることができる。また、乾麺ゆえに、常温で長期間の保存が可能である。さらに、この水戻し乾麺は、水戻しした後に冷蔵保管することによっても、茹で伸びが少なく、その後に常温に戻して食べる場合でも優れた食味を発揮することができる。 In particular, water-dried dry noodles can be eaten simply by soaking them in room temperature water. Moreover, since it is not necessary to boil and increase the degree of gelatinization, it can be cooked and eaten even in a place without heating equipment. Moreover, because of the dry noodles, it can be stored for a long time at room temperature. Furthermore, the water-dried dry noodles exhibit little taste when boiled even after being refrigerated after reconstitution with water, and can exhibit excellent taste even when eating after returning to room temperature.
以下、本発明に係る水戻し乾麺及びその製造方法について詳しく説明する。なお、本発明は、その要旨を含んでいれば以下の具体的な実施形態に限定されない。 Hereinafter, the water-returned dry noodle and the manufacturing method thereof according to the present invention will be described in detail. In addition, this invention is not limited to the following specific embodiment, if the summary is included.
［水戻し乾麺及びその製造方法］
本発明に係る水戻し乾麺は、常温水に浸けるだけで食感よく食べることができる水戻し乾麺であって、デンプンの糊化度が７０％以上９９％以下の範囲内であることに特徴がある。デンプンの糊化度が上記範囲内にある乾麺は、従来の乾麺のようにお湯で茹でたり熱湯を注いだりして糊化度を上げることを必要とせず、弾力のある食感で食べることができる。糊化は、製麺時又は製麺前後に加熱することによって行われ、糊化度の範囲は、加熱条件によって調整される。そのため、水戻し時や戻した後に茹でて糊化度を調整する必要がない。その結果、水戻し乾麺を常温水に浸けて吸水させるだけで、食感のよい状態で食べることができる。
[Reconstituted dry noodles and method for producing them]
The reconstituted dry noodle according to the present invention is a reconstituted dry noodle that can be eaten with a good texture just by immersing it in normal temperature water, characterized in that the gelatinization degree of starch is in the range of 70% to 99%. is there. Dried noodles with a starch gelatinization degree within the above range do not need to be boiled or poured with hot water like conventional dry noodles to increase the gelatinization degree, and can be eaten with a resilient texture. it can. Gelatinization is performed by heating at the time of noodle making or before and after noodle making, and the range of gelatinization degree is adjusted by heating conditions. Therefore, it is not necessary to adjust the degree of gelatinization by boiling at the time of returning water or after returning. As a result, it is possible to eat with a good texture just by immersing the water-dried dry noodles in normal temperature water to absorb water.
本発明に係る水戻し乾麺の製造方法は、麺原料を製麺する製麺工程と、製麺時又は製麺前後に加熱してデンプンを糊化する糊化工程と、糊化された麺を乾燥する乾燥工程とを有している。この製造方法では、特に、糊化工程と製麺工程とが同時に行われることが好ましく、その結果、極めて効率的に製造することができる。さらに、例えば押出式の製麺機で製麺する際に、麺原料を加圧した状態で加熱して糊化することにより、密度の高い麺を製麺することができ、水戻しした後の麺も密度が高く、弾力があり食感のよい麺になる。 The method for producing water-dried dry noodles according to the present invention comprises a noodle making process for producing noodle raw materials, a gelatinization process for gelatinizing starch by heating before or after noodle making, and gelatinized noodles. A drying step of drying. In this production method, in particular, the gelatinization step and the noodle making step are preferably performed simultaneously, and as a result, the production can be performed very efficiently. Furthermore, for example, when making noodles with an extrusion-type noodle making machine, high-density noodles can be made by heating and gelatinizing in a state where the noodle raw materials are pressurized, and after reconstitution with water Noodles also have high density, elasticity and good texture.
以下、水戻し乾麺及びその製造方法の構成要素について詳しく説明する。なお、本願において、「原料素材」は、穀物粉やでん粉等のことを指し、「麺原料」は、水等が配合された製麺前の原料を指している。 Hereinafter, the components of the reconstituted dry noodle and the manufacturing method thereof will be described in detail. In the present application, “raw material” refers to grain flour, starch, and the like, and “noodle raw material” refers to a raw material before noodle making in which water or the like is blended.
水戻し乾麺は、デンプンの糊化度が７０％以上９９％以下の範囲内になっている。デンプンの糊化度を上記範囲内とすることにより、上記した本発明の課題を解決して前記した本発明の効果を奏することができる。７０％未満の糊化度は、麺原料に含まれる水の含量が少ない場合や加熱温度が低い場合に起こりやすく、食感が悪くなる場合がある。糊化度の上限は特に限定されない。 The reconstituted dry noodles have a starch gelatinization degree in the range of 70% to 99%. By setting the gelatinization degree of starch within the above range, the above-described problems of the present invention can be solved and the above-described effects of the present invention can be achieved. A gelatinization degree of less than 70% is likely to occur when the content of water contained in the noodle raw material is low or when the heating temperature is low, and the texture may be deteriorated. The upper limit of the degree of gelatinization is not particularly limited.
糊化度のより好ましい範囲は、水戻し乾麺の製品の種類毎に要求される食感特性との関係からも異なり、例えば、うどん、そば、パスタ、中華麺（ラーメン）、素麺、冷麦、春雨、米麺（ビーフン、フォー等）、葛切り、ワンタン等では、形状や太さがそれぞれ異なるし、要求される食感もその形状や太さに関係してそれぞれ異なることから、要求される食感特性に応じた好ましい範囲内に設定される。そうした食感特性としては、後述の実施例での官能評価のように、麺の硬さ、弾性、粘性、なめらかさ、歯付き、食味（匂い、味）等を挙げることができる。 The more preferable range of the degree of gelatinization is also different from the relationship with the texture characteristics required for each type of hydrated dry noodles. For example, udon, soba, pasta, Chinese noodles (ramen), elementary noodles, cold wheat, vermicelli , Rice noodles (beef noodles, pho, etc.), katsuri, wonton, etc. have different shapes and thicknesses, and the required texture differs depending on the shape and thickness. It is set within a preferable range according to the sensitivity characteristics. Examples of such texture characteristics include noodle hardness, elasticity, viscosity, smoothness, toothedness, taste (odor, taste), and the like, as in sensory evaluation in the examples described later.
製品の種類毎に要求される食感特性の観点から、糊化度の範囲としては、７０％以上９９％以下の範囲内から製品の種類に応じた好ましい範囲とすることができる。一例として、例えば中華麺の場合は７５％以上９９％以下の範囲内を好ましい範囲とすることができ、素麺の場合は７５％以上９９％以下の範囲内を好ましい範囲内とすることができる。これらの製品以外の場合も、その製品の種類により、７０％以上９９％以下の範囲内であれば、水戻ししただけであっても、概ね良好な食感で食べることができる。 From the viewpoint of texture characteristics required for each type of product, the range of the degree of gelatinization can be set within a range of 70% or more and 99% or less to a preferable range according to the type of product. For example, in the case of Chinese noodles, the range of 75% or more and 99% or less can be set as a preferable range, and in the case of noodles, the range of 75% or more and 99% or less can be set as a preferable range. Even in cases other than these products, depending on the type of the product, if it is within the range of 70% or more and 99% or less, even if it is just rehydrated, it can be eaten with a generally good texture.
糊化（アルファ化）は、デンプンと水とを混練（混ぜて練り込むこと。以下同じ。）した後に加熱することで、デンプン分子が吸水し、構造の規則性を失い、糊状になることであり、糊化度は、そのデンプン中の糊化（アルファ化）状態の割合をいうものである。この糊化度は、グルコアミラーゼ第二法、グルコアミラーゼ法、ジアスターゼ法、ＢＡＰ法（β−アミラーゼ・プルラナーゼ法）等の方法で測定することができる。本願では、後述の実施例で行ったように、ＢＡＰ法で測定した値で評価している。 Gelatinization (pregelatinization) means that starch molecules absorb water, lose regularity of the structure, and become paste-like by heating after kneading (mixing and kneading; the same shall apply hereinafter) starch and water. The degree of gelatinization refers to the ratio of the gelatinized (pregelatinized) state in the starch. This degree of gelatinization can be measured by methods such as the second method of glucoamylase, the glucoamylase method, the diastase method, and the BAP method (β-amylase / pullulanase method). In the present application, evaluation was performed using values measured by the BAP method as performed in the examples described later.
原料素材は、穀物粉、でん粉及び加工でん粉から選ばれる１種又は２種以上である。水戻し乾麺は、こうした原料素材を含む麺原料を準備し、その麺原料を製麺機で製麺し、その後に乾燥して得ることができる。穀物粉としては、小麦粉、米粉、トウモロコシ粉、大麦粉、そば粉、大豆粉等を挙げることができる。でん粉としては、米でん粉、コーンスターチ、えんどう豆でん粉、緑豆でん粉、馬鈴薯でん粉、小麦でん粉等を挙げることができる。加工でん粉としては、加熱処理を主とする物理的加工を施したでん粉や、酸化デンプン、酢酸デンプン、リン酸化デンプン、リン酸架橋デンプン、アセチル化リン酸架橋デンプン、ヒドロキシプロピル化デンプン等の化学的処理を施したでん粉、酵素処理を施したでん粉等を挙げることができる。また、加工でん粉の原料素材としては、コーンスターチ、タピオカでん粉、馬鈴薯でん粉、えんどう豆でん粉、小麦でん粉等を挙げることができる。 The raw material is one or more selected from cereal flour, starch and processed starch. The water reconstituted dry noodles can be obtained by preparing a noodle raw material containing such raw material raw material, making the noodle raw material with a noodle making machine, and then drying it. Examples of cereal flour include wheat flour, rice flour, corn flour, barley flour, buckwheat flour, and soybean flour. Examples of the starch include rice starch, corn starch, pea starch, mung bean starch, potato starch, and wheat starch. Processed starch includes chemicals such as starch that has been subjected to physical processing, mainly heat treatment, and oxidized starch, starch acetate, phosphorylated starch, phosphate-crosslinked starch, acetylated phosphate-crosslinked starch, and hydroxypropylated starch. Examples include starch that has been treated, starch that has been treated with enzyme, and the like. Examples of the raw material for processed starch include corn starch, tapioca starch, potato starch, pea starch, wheat starch and the like.
麺原料（「麺生地」ともいう。）は、少なくとも、上記原料素材と水とを混練（ミキシングともいう。）して得られ、必要に応じて各種の添加剤が含まれていてもよい。混練は、市販のミキサー等の混練機を用いることができる。 The noodle raw material (also referred to as “noodle dough”) is obtained by kneading (also referred to as mixing) the raw material and water at least, and may contain various additives as necessary. For kneading, a kneader such as a commercially available mixer can be used.
水は、原料素材の種類や乾麺製品の種類や要求される食感特性等に応じて所定量が配合される。一例として、原料素材が例えば小麦粉である場合は、小麦粉１００質量部に対して水を２０質量部以上５０質量部以下の範囲内で配合することが好ましく、３０質量部以上４０質量部以下の範囲内で配合することがより好ましいが、こうした配合量は上記のように食感特性を考慮して任意に設定される。なお、水の種類も特に限定されず、上水、純水、脱イオン水、硬水、軟水、特定源泉水等を任意に用いることができる。 A predetermined amount of water is blended according to the type of raw material, the type of dry noodle product, the required texture characteristics, and the like. As an example, when the raw material is, for example, flour, it is preferable to mix water within a range of 20 parts by mass or more and 50 parts by mass or less with respect to 100 parts by mass of flour, and a range of 30 parts by mass or more and 40 parts by mass or less. Although it is more preferable to mix | blend in this, such a compounding quantity is arbitrarily set in consideration of food texture characteristics as mentioned above. The type of water is not particularly limited, and water, pure water, deionized water, hard water, soft water, specific source water, and the like can be arbitrarily used.
添加剤は、麺原料に必要に応じて配合される。添加剤として、例えば食塩、かん水、植物性たんぱく質、卵粉、やまいも粉、乳化剤、糖類、糖アルコール、増粘多糖類、色素、膨張剤、及び、保存料として通常使用可能な添加物、等を挙げることができるが、これらに限定されない。また、添加剤は必要に応じて配合されるものであり、乾麺の種類や要求特性によっては含まれていなくてもよい。添加剤の種類と配合量については、原料素材の種類、乾麺製品の種類、要求される特徴等を考慮して選択され、１種又は２種以上の添加剤が必要量配合される。例えば、中華風乾麺、和風乾麺、欧風乾麺等の特徴に応じて任意に選択され、所定量が配合される。 An additive is mix | blended with a noodle raw material as needed. Examples of additives include salt, brine, vegetable protein, egg powder, potato flour, emulsifier, saccharide, sugar alcohol, thickening polysaccharide, pigment, swelling agent, and additives that can be used normally as preservatives, etc. It can mention, but it is not limited to these. Moreover, an additive is mix | blended as needed and may not be contained depending on the kind and required characteristic of dry noodles. About the kind and compounding quantity of an additive, the kind of raw material raw material, the kind of dry noodle product, the required characteristics, etc. are selected, and 1 type, or 2 or more types of additives are mix | blended in required quantity. For example, it is arbitrarily selected according to the characteristics of Chinese style dry noodles, Japanese style dry noodles, European style dry noodles, etc., and a predetermined amount is blended.
製麺は、準備された麺原料を、最終製品の種類に応じた太さ、形状、断面形状等に加工することであり、通常、麺原料を製麺機に投入して行われる。製麺機は、最終製品に応じた装置又は種々の製麺部品を組み合わせた装置である。例えば、うどん、そば、パスタ、中華麺、素麺、冷麦、春雨、米麺（ビーフン、フォー等）、葛切り、ワンタン等では、それぞれ要求される太さが異なり、ストレート麺、ちぢれ麺、ウエーブ麺のような形態も異なり、丸断面、異形断面、空洞断面等のように断面形状も異なることから、それらに応じた装置又は製麺部品を用いて、所定形状や大きさ等に製麺することができる。 Noodle making is to process the prepared noodle raw material into a thickness, shape, cross-sectional shape, etc. according to the type of the final product, and is usually performed by feeding the noodle raw material into a noodle making machine. The noodle making machine is a device according to the final product or a device combining various noodle making parts. For example, udon, soba, pasta, Chinese noodles, raw noodles, cold wheat, vermicelli, rice noodles (beef noodles, pho, etc.), katsukiri, wonton, etc. have different required thicknesses. Straight noodles, chili noodles, wave noodles The shape is different, and the cross-sectional shape is different, such as round cross-section, irregular cross-section, hollow cross-section, etc., so using a device or noodle-making component according to them, noodle making to a predetermined shape, size, etc. Can do.
製麺機としては、押出式製麺機等を挙げることができる。製麺時に加熱して糊化させる場合には、糊化のための加熱装置を装着した押出式製麺機を採用することが好ましく、操作がより容易になる。なお、加熱装置を装着した製麺機は、押出口の麺の温度が高温になるほど糊化が進む。押出口における麺の温度や水の含量は、麺の種類等に応じた所定の糊化度になるように任意に設定される。なお、製麺機として、押出式製麺機の他、所定の糊化度にすることができる加熱装置やロール部を備えたロール式の製麺機を用いてもよい。 Examples of the noodle making machine include an extrusion noodle making machine. When gelatinizing by heating at the time of noodle making, it is preferable to employ an extrusion noodle making machine equipped with a heating device for gelatinization, which makes the operation easier. In the noodle making machine equipped with the heating device, gelatinization progresses as the temperature of the noodle at the extrusion port becomes higher. The temperature and water content of the noodles at the extrusion port are arbitrarily set so as to have a predetermined degree of gelatinization according to the type of noodles. In addition to the extrusion-type noodle making machine, a roll-type noodle making machine having a heating device or a roll unit that can have a predetermined degree of gelatinization may be used as the noodle making machine.
乾麺の製造工程において、デンプンの糊化は、製麺時又は製麺前後に行われる。具体的には、デンプンの糊化は、製麺時に加熱して行ってもよいし、製麺前に加熱して行ってもよいし、製麺後に加熱して行ってもよいが、製麺時に加熱して糊化することが好ましい。より詳しくは、製麺機が備える押出口を加熱できる加熱装置を設けて、製麺と同時に加熱して糊化することが好ましい。一方、製麺と同時に加熱しなくても可能であり、例えば、製麺機が備える押出口で製麺する手前に加熱装置を設置して、製麺前の麺原料を加熱糊化した後、糊化された麺原料を製麺してもよい。また、製麺機が備える押出口で麺原料を製麺した後に加熱装置を設置して、製麺した後の麺を加熱糊化してもよい。なお、糊化の際の加熱温度は、糊化度が上記範囲内になるように設定され、特に限定されないが、一例としては、後述の実施例で中華乾麺（原料素材は小麦粉）について検討したように、加熱処理時の麺の温度で、６０℃以上８５℃以下程度の範囲内であればよい。 In the dry noodle manufacturing process, starch gelatinization is performed during noodle making or before and after noodle making. Specifically, starch gelatinization may be performed by heating at the time of noodle making, by heating before noodle making, or by heating after noodle making. It is preferable to gelatinize by heating from time to time. More specifically, it is preferable to provide a heating device capable of heating the extrusion port provided in the noodle making machine and to heat and gelatinize the noodle making at the same time. On the other hand, it is possible without heating at the same time as noodle making, for example, by installing a heating device before noodle making at the extrusion port provided in the noodle making machine, and heating and gelatinizing the noodle raw material before noodle making, A gelatinized noodle raw material may be made into noodles. Alternatively, the noodle raw material may be noodle-made at the extrusion port provided in the noodle making machine, and then a heating device may be installed so that the noodle after the noodle making is heated and gelatinized. The heating temperature at the time of gelatinization is set so that the degree of gelatinization is within the above range and is not particularly limited, but as an example, Chinese dried noodles (raw material is wheat flour) were examined in the examples described later. Thus, the temperature of the noodles during the heat treatment may be in the range of about 60 ° C. or higher and 85 ° C. or lower.
乾燥は、糊化され且つ製麺された麺を乾麺にする操作であり、常温乾燥、加熱乾燥（遠赤外線、マイクロ波を含む）、送風乾燥、熱風乾燥、低温長時間乾燥等の通常の乾燥手段を採用することができる。乾燥条件は、最終製品である水戻し乾麺の種類によって任意に設定され、一例としては、温度範囲が２０℃〜４０℃で、湿度範囲が６０％〜８０％で、乾燥時間を８時間とするような条件を挙げることができる。得られた乾麺は、通常、包装されて貯蔵又は保存される。 Drying is an operation to turn gelatinized and noodle-made noodles into dry noodles, and normal drying such as room temperature drying, heat drying (including far-infrared rays and microwaves), air drying, hot air drying, low temperature long time drying, etc. Means can be employed. The drying conditions are arbitrarily set according to the type of the hydrated dry noodle that is the final product. As an example, the temperature range is 20 ° C. to 40 ° C., the humidity range is 60% to 80%, and the drying time is 8 hours. Such conditions can be mentioned. The obtained dry noodles are usually packaged and stored or stored.
こうして得られた水戻し乾麺は、既に糊化度が上記範囲内であるので茹でる必要がなく、水に浸けるだけで食感のよい状態で食べることができる。水に浸ける時間は、その乾麺製品の種類、糊化度、太さ、形状、断面形状等や、浸ける水の温度等によって異なるが、一例としては、後述の実施例で検討したように、初発水温が５℃及び１０℃では４５分、初発水温が２０℃及び４０℃では３０分のようにして水戻しすることができる。 The water-dried dry noodles thus obtained do not need to be boiled because the degree of gelatinization is already within the above range, and can be eaten in a good texture simply by soaking in water. The time for soaking in water varies depending on the type of dry noodle product, degree of gelatinization, thickness, shape, cross-sectional shape, etc., the temperature of the soaking water, etc., as an example, as discussed in the examples below, Water can be reconstituted for 45 minutes when the water temperature is 5 ° C and 10 ° C, and 30 minutes when the initial water temperature is 20 ° C and 40 ° C.
このように、本発明に係る水戻し乾麺は、加熱装置がなく、茹でたりお湯を沸かしたりしなくても、常温の水がありさえすれば、その水に所定時間浸けて戻すことにより食べることができる。ここでいう常温の水とは、例えば、１０℃〜４０℃程度の水であればよい。なお、仮に加熱装置がある場合は、加温した水（お湯）に浸ければ戻し時間を短縮することもできる。 As described above, the water-returned dry noodles according to the present invention have no heating device and can be eaten by immersing them in the water for a predetermined time as long as there is water at room temperature, even without boiling or boiling water. Can do. The normal temperature water here may be water at about 10 ° C. to 40 ° C., for example. If there is a heating device, the return time can be shortened by soaking in warm water (hot water).
本発明に係る水戻し乾麺は、製麺時又は製麺前後に加熱してデンプンを糊化しており、さらに製麺機の押出口で加圧されて製麺されている。そのため、得られた水戻し乾麺は、従来の乾麺に比べて密度が高く、１．４ｇ／ｃｍ３以上１．８ｇ／ｃｍ３以下の範囲内になっている。こうした密度を持つ水戻し乾麺は、その後に水に浸けて戻した後においても、従来にないような食感が得られ、美味しく食べることができる。密度が１．４ｇ／ｃｍ３未満では、水戻しした後の食感が軟らかくなりすぎることがあり、食感が劣ることがある。また、密度が１．８ｇ／ｃｍ３を超えることはあまりないことから、上限とした。特に、製麺機の押出口での製麺と同時に加熱して糊化する場合が好ましい。製麺時に加圧と加熱が同時に加わることにより、上記範囲内の糊化度の麺が圧力を加えた状態で製麺され、その後に乾燥することにより、上記範囲内の密度の乾麺を容易に得ることができる。 The reconstituted dry noodles according to the present invention are gelatinized by heating at the time of noodle making or before and after making the noodles, and are further made under pressure by an extrusion port of a noodle making machine. Therefore, the obtained water-returned dry noodles have a higher density than conventional dry noodles, and are in the range of 1.4 g / cm 3 or more and 1.8 g / cm 3 or less. The water-returned dry noodles having such a density can be eaten deliciously even after being soaked in water and having an unprecedented texture. When the density is less than 1.4 g / cm 3 , the texture after reconstitution with water may become too soft, and the texture may be inferior. Moreover, since the density does not often exceed 1.8 g / cm 3 , the upper limit was set. In particular, it is preferable to gelatinize by heating simultaneously with the noodle making at the extrusion port of the noodle making machine. By applying pressure and heating at the same time during noodle making, noodles with a gelatinization degree within the above range are made under pressure, and then dried to easily dry noodles with a density within the above range. Can be obtained.
水戻し乾麺は、中華乾麺、素麺乾麺、パスタ等の乾麺であるように構成できるが、生麺を乾燥させた一般的な乾麺のように茹でて食べるものや、茹で麺を冷凍した冷凍麺のように解凍してお湯で茹で戻して食べるものとは異なっている。また、コンビニエンスストア等でよく見られるチルド保管される麺は、生麺が「茹で」という調理後にチルドで冷やされ店頭に陳列されるが、チルドで長時間放置される間に麺の茹で伸びを生じることがある。本発明に係る水戻し乾麺は、水で戻した後にチルド保管した場合であっても、生麺を茹でた麺に比較して、茹で伸びが極めて軽微で、食感が低下しないという特徴がある。 Hydrated dry noodles can be configured to be dry noodles such as Chinese dry noodles, raw noodles noodles, pasta, etc., but boiled and eaten like ordinary dry noodles dried raw noodles or frozen noodles frozen boiled noodles It is different from what you thaw and eat with boiled water. In addition, noodles that are stored in a chilled store often found in convenience stores, etc., are chilled in a chilled state after cooking raw noodles, and displayed in the storefront. May occur. The reconstituted dry noodles according to the present invention are characterized in that even if the chilled storage is performed after reconstitution with water, the noodles are very lightly stretched compared to the boiled noodles and the texture is not lowered. .
以下の種々の実験結果に基づいて、本発明をさらに具体的に説明する。 The present invention will be described more specifically based on the following various experimental results.
＜１＞先ず、実施例１〜１５では、麺原料を構成する原料素材及び添加剤の種類等を変えて水戻し乾麺を作製した。 <1> First, in Examples 1 to 15, water-fed dry noodles were produced by changing the raw material materials and the types of additives constituting the noodle raw materials.
［実施例１］
原料素材として小麦粉（熊本製粉株式会社製、商品名：龍翔）を用い、小麦粉１００質量部に対して水を３０質量部、食塩３質量部及びかん水１質量部を配合し、横軸ミキサー（大和製作所株式会社製、型式：Ｍ２）で混練して麺原料（麺生地）を作製した。この実施例１での麺原料の配合組成を、後述の実施例２〜１５の配合組成とともに表１に示した。
[Example 1]
Using wheat flour (made by Kumamoto Flour Milling Co., Ltd., trade name: Ryusho) as a raw material, 30 parts by weight of water, 3 parts by weight of salt and 1 part by weight of brine are blended with 100 parts by weight of flour, and a horizontal axis mixer ( A noodle raw material (noodle dough) was prepared by kneading with Yamato Seisakusho, model: M2). The blending composition of the noodle raw material in Example 1 is shown in Table 1 together with blending compositions of Examples 2 to 15 described later.
麺原料を、加熱装置付きの製麺機で製麺した。製麺機は加熱装置を備えたものであれば特に限定されないが、この実施例では、押出口を加熱する加熱装置を備えた押出式製麺機（Ｋグローバル社製、製品名：ＫＧＢ−００１）を使用した。この製麺機において、押出口の孔径を１．３ｍｍとし、加熱装置で押出口の温度を９５℃に設定して製麺した。押出時の麺の温度を赤外線センサー温度計で測定したところ、８２℃であった。以下においては、押出時の麺の温度を麺温度として表した。 The noodle raw material was made with a noodle making machine equipped with a heating device. The noodle making machine is not particularly limited as long as it is equipped with a heating device, but in this example, an extrusion noodle making machine (product name: KGB-001, manufactured by K Global Co., Ltd.) equipped with a heating device for heating the extrusion port. )It was used. In this noodle making machine, noodle making was performed by setting the hole diameter of the extrusion port to 1.3 mm and setting the temperature of the extrusion port to 95 ° C. with a heating device. It was 82 degreeC when the temperature of the noodles at the time of extrusion was measured with the infrared sensor thermometer. In the following, the temperature of the noodle at the time of extrusion was expressed as the noodle temperature.
製麺された麺をすぐに竿に吊し、水分（ｗ／ｗ％）が１４％以下になるまで乾燥して水戻し乾麺（中華乾麺）を得た。なお、乾燥条件は、温度範囲が２５℃〜３０℃で、湿度範囲が６０％〜８０％で、乾燥時間を８時間とした。この乾燥条件については、麺の水分含量が１４％（ｗ／ｗ％）以下になればよく、本実施例の条件に限定されない。乾燥後に得られた水戻し乾麺は、一定の長さに切断され、常温で保存した。 The noodles made of noodles were immediately suspended in a bowl and dried until the water content (w / w%) was 14% or less to obtain water-reconstituted dry noodles (Chinese dry noodles). The drying conditions were a temperature range of 25 ° C. to 30 ° C., a humidity range of 60% to 80%, and a drying time of 8 hours. About this drying condition, the water content of noodles should just be 14% (w / w%) or less, and is not limited to the conditions of a present Example. The dried noodles obtained after drying were cut to a certain length and stored at room temperature.
［実施例２〜１５］
実施例１において、麺原料を構成する原料素材及び添加剤を下記及び表１に示したように変更した他は、実施例１と同様にして、実施例２〜１５の水戻し乾麺を作製した。
[Examples 2 to 15]
In Example 1, except that the raw materials and additives constituting the noodle raw material were changed as shown below and shown in Table 1, the reconstituted dry noodles of Examples 2 to 15 were produced in the same manner as in Example 1. .
（原料素材、添加剤）
・実施例２…米粉（熊本製粉株式会社製、瑞穂麺用米粉）
・実施例３…トウモロコシ粉（株式会社サニーメイズ製、コーンフラワーＮｏ．７）
・実施例４…大麦粉（熊本製粉株式会社製、大麦粉Ｎ）
・実施例５…そば粉（熊本製粉株式会社製、葵６５）
・実施例６…米でん粉（上越スターチ株式会社製、ファインスノウ）
・実施例７…コーンスターチ（日本でん粉工業株式会社製、コーンスターチイエローＩＰ）
・実施例８…緑豆でん粉（松谷化学工業株式会社製、緑豆でん粉）
・実施例９…馬鈴薯でん粉（清里町農業協同組合製、馬鈴薯でん粉清里）
・実施例１０…小麦でん粉（グリコ栄養食品株式会社製、銀鱗）
・実施例１１…小麦粉（熊本製粉株式会社製、Ｆ印）、米粉（熊本製粉株式会社製、瑞穂麺用米粉）
・実施例１２…小麦粉（熊本製粉株式会社製、Ｆ印）、タピオカ加工でん粉（熊本製粉株式会社製、タピオカでん粉Ｖ−１１０ＡＡ）
・実施例１３…小麦粉（熊本製粉株式会社製、阿蘇のいずみ）、そば粉（熊本製粉株式会社、葵６５）
・実施例１４…小麦粉（熊本製粉株式会社製、Ｆ印）、液糖（キリン協和フーズ株式会社、ソルビットＫＫ−Ｎ）
・実施例１５…小麦粉（熊本製粉株式会社製、Ｆ印）、膨張剤（奥野製薬工業株式会社製、Ｏ印）、糖アルコール（物産フードサイエンス株式会社製、ソルビトールＦＰ）
(Raw materials, additives)
-Example 2 ... Rice flour (Kumamoto Flour Milling Co., Ltd., Mizuho noodle rice flour)
Example 3 Corn flour (Sunny Maze, Inc., Cornflower No. 7)
Example 4 Barley flour (manufactured by Kumamoto Flour Milling Co., Ltd., barley flour N)
-Example 5 ... buckwheat flour (manufactured by Kumamoto Flour Milling Co., Ltd. 65
Example 6: Rice starch (manufactured by Joetsu Starch Co., Ltd., Fine Snow)
Example 7: Corn starch (Nippon Starch Industry Co., Ltd., Corn Starch Yellow IP)
Example 8 Mung bean starch (Matsuya Chemical Co., Ltd., mung bean starch)
-Example 9 ... potato starch (made by Kiyosato Agricultural Cooperative, potato starch Kiyosato)
Example 10 Wheat starch (Glyco Nutrition Foods Co., Ltd., silver scale)
-Example 11 ... wheat flour (made by Kumamoto Flour Milling Co., Ltd., F mark), rice flour (made by Kumamoto Flour Milling Co., Ltd., rice flour for Mizuho noodles)
-Example 12 ... wheat flour (made by Kumamoto Flour Milling Co., Ltd., F mark), tapioca processed starch (manufactured by Kumamoto Flour Milling Co., Ltd., tapioca starch V-110AA)
-Example 13 ... wheat flour (made by Kumamoto Flour Milling Co., Ltd., Izumi Aso), buckwheat flour (Kumamoto Flour Milling Co., Ltd., Kashiwa 65)
-Example 14 ... wheat flour (made by Kumamoto Flour Milling Co., Ltd., F mark), liquid sugar (Kirin Kyowa Foods Co., Ltd., Sorbit KK-N)
Example 15: wheat flour (manufactured by Kumamoto Flour Milling Co., Ltd., F mark), swelling agent (manufactured by Okuno Pharmaceutical Co., Ltd., O mark), sugar alcohol (manufactured by Food Science Co., Ltd., sorbitol FP)
［糊化度の測定］
実施例１〜１５の水戻し乾麺について、乾麺中のデンプンの糊化度をＢＡＰ法により以下のようにして測定し、その結果を表１に示した。
[Measurement of degree of gelatinization]
For the water-reconstituted dry noodles of Examples 1 to 15, the gelatinization degree of starch in the dry noodles was measured by the BAP method as follows, and the results are shown in Table 1.
（試薬）
（１）２Ｍ酢酸−酢酸ナトリウム緩衝液（ｐＨ４．８）
（２）１０Ｎ水酸化ナトリウム溶液
（３）２Ｎ酢酸溶液
（４）ＢＡＰ酵素溶液（β−アミラーゼ・プルラナーゼ溶液）…β−アミラーゼ（東京化成工業株式会社）１７０ｍｇ及びプルラナーゼ酵素（天野エンザイム株式会社）１１３μＬを超純水に溶解し、１００ｍＬにメスアップし、３０００回転／分で５分間遠心分離した上清画分をＢＡＰ酵素溶液とした。
（５）ＧＡ酵素溶液（グルコアミラーゼ溶液）…グルコアミラーゼ（和光純薬工業株式会社）１００ｍｇを超純水に溶解し、１００ｍＬにメスアップしたものをＧＡ酵素溶液とした。
（６）２５０ｍＭ塩酸溶液
（７）ＧＯＰＯＤ試薬：グルコース量測定試薬（メガザイム社製）
(reagent)
(1) 2M acetic acid-sodium acetate buffer (pH 4.8)
(2) 10N sodium hydroxide solution (3) 2N acetic acid solution (4) BAP enzyme solution (β-amylase / pullulanase solution) ... β-amylase (Tokyo Chemical Industry Co., Ltd.) 170 mg and pullulanase enzyme (Amano Enzyme Co., Ltd.) 113 μL Was dissolved in ultrapure water, made up to 100 mL, and the supernatant fraction obtained by centrifugation at 3000 rpm for 5 minutes was used as the BAP enzyme solution.
(5) GA enzyme solution (glucoamylase solution): 100 mg of glucoamylase (Wako Pure Chemical Industries, Ltd.) dissolved in ultrapure water and made up to 100 mL was used as the GA enzyme solution.
(6) 250 mM hydrochloric acid solution (7) GOPOD reagent: glucose amount measuring reagent (manufactured by Megazyme)
（測定方法）
（１）乾燥質量１５０ｍｇの乾麺を秤量してガラスホモジナイザー内に入れ、乾麺質量の１０倍質量となる超純水をさらに加えて６０分間放置した。その後、加える超純水の全量が、乾麺の乾燥質量の１００倍質量となるよう超純水を補給し、ガラスホモジナイザーで緩やかにすり潰して懸濁液とした。
（２）１検体当たり３本の１０ｍＬ容の遠心管に上記懸濁液を４．４ｍＬずつとり、基準区、完全糊化区及び試験区とした。基準区には、２Ｍ酢酸−酢酸ナトリウム緩衝液３．２ｍＬ及び超純水２．４ｍＬを加えた。試験区には、２Ｍ酢酸−酢酸ナトリウム緩衝液３．２ｍＬ及び超純水０．４ｍＬを加えた。
（３）完全糊化区には、１０Ｎ水酸化ナトリウム溶液を０．４ｍＬ加えてよく撹拌し、５０℃にて５分間反応させ、完全に糊化させた。その後、直ちに２Ｎ酢酸溶液を０．４ｍＬ加えて混合した。
(Measuring method)
(1) Dry noodles having a dry mass of 150 mg were weighed and placed in a glass homogenizer, and ultrapure water having a mass 10 times the dry noodle mass was further added and left for 60 minutes. Thereafter, ultrapure water was replenished so that the total amount of ultrapure water to be added was 100 times the dry mass of the dried noodles, and gently suspended with a glass homogenizer to obtain a suspension.
(2) 4.4 mL of the above suspension was placed in three 10 mL centrifuge tubes per specimen, and used as a reference zone, a complete gelatinization zone, and a test zone. In the reference group, 3.2 mL of 2M acetic acid-sodium acetate buffer and 2.4 mL of ultrapure water were added. In the test group, 3.2 mL of 2M acetic acid-sodium acetate buffer and 0.4 mL of ultrapure water were added.
(3) In the complete gelatinization section, 0.4 mL of 10N sodium hydroxide solution was added and stirred well, and reacted at 50 ° C. for 5 minutes to complete gelatinization. Thereafter, 0.4 mL of 2N acetic acid solution was immediately added and mixed.
（４）完全糊化区及び試験区にＢＡＰ酵素溶液２．０ｍＬ加えて混合し、基準区と共に４０℃で３０分間反応させた。反応後、３０００回転／分にて遠心分離を行い、１０ｍＬ容の遠心管にそれぞれの上清を４．５ｍＬずつ移した。
（５）基準区、完全糊化区及び試験区にＧＡ酵素溶液を０．５ｍＬずつ加えて混合し、４０℃で３０分間反応させた。反応後、３０００回転／分にて遠心分離を行い、それぞれ上清０．５ｍＬをとり、２５０ｍＭ塩酸溶液１０ｍＬと混合した。
（６）前記の上清０．５ｍＬと２５０ｍＭ塩酸溶液１０ｍＬとの混合液をそれぞれＧＯＰＯＤ試薬４ｍＬと混合し、４０℃で１０分間反応させた。反応液の５１０ｎｍの吸光度をそれぞれ測定した。
（７）以下の計算式で糊化度を算出した。
糊化度（％）＝（Ａ−ａ）／（Ｂ−ａ）×１００
Ａ＝試験区の吸光度
Ｂ＝完全糊化区の吸光度
ａ＝基準区の吸光度
(4) 2.0 mL of the BAP enzyme solution was added to and mixed with the complete gelatinization group and the test group, and reacted at 40 ° C. for 30 minutes with the reference group. After the reaction, the mixture was centrifuged at 3000 rpm, and 4.5 mL of each supernatant was transferred to a 10 mL centrifuge tube.
(5) 0.5 mL of GA enzyme solution was added to the reference group, complete gelatinization group, and test group, mixed, and reacted at 40 ° C. for 30 minutes. After the reaction, the mixture was centrifuged at 3000 rpm, and 0.5 mL of each supernatant was taken and mixed with 10 mL of 250 mM hydrochloric acid solution.
(6) A mixture of 0.5 mL of the supernatant and 10 mL of 250 mM hydrochloric acid solution was mixed with 4 mL of GOPOD reagent, and reacted at 40 ° C. for 10 minutes. The absorbance at 510 nm of the reaction solution was measured.
(7) The degree of gelatinization was calculated by the following formula.
Gelatinization degree (%) = (A−a) / (B−a) × 100
A = absorbance in the test section B = absorbance in the complete gelatinization section a = absorbance in the reference section
［評価結果］
表１に示す結果より、本発明に係る水戻し乾麺は、原料素材として小麦粉をはじめとした各種の穀物粉、でん粉及び加工でん粉を１種又は２種以上を用い、さらに必要に応じて添加剤を加えた場合に、７０％以上の高い糊化度になっていることがわかった。こうした高い糊化度の水戻し乾麺は、いずれも、水で戻して食感よく食べることができた。
[Evaluation results]
From the results shown in Table 1, the dry noodles according to the present invention use one or more kinds of various flours including wheat flour, starch and processed starch as raw materials, and further additives as necessary. It was found that a high degree of gelatinization of 70% or more was obtained. All of these highly gelatinized water-returned dry noodles were reconstituted with water and could be eaten with good texture.
食感については、水戻し乾麺の質量に対して１０倍質量の水（初発水温：２０℃）に所定時間（表１参照）浸けて水戻しを行い、水切り後の麺について食べて官能評価した。官能評価は、評価者７名が一般的な麺の食感と遜色ないか否かで評価し、表１に示すようにいずれも美味しく食べることができた。また、表１に記載の「吸水後の質量割合（％）」（以下、「質量割合」ともいう。）とは、水戻し前の麺の質量に対する、水戻し後に水切りした麺の質量割合（％）のことであり、どの程度吸水しているかを示している。 The texture was soaked in 10 times the amount of water (initial water temperature: 20 ° C.) for a predetermined time (see Table 1) and rehydrated, and the noodles after draining were eaten for sensory evaluation. . The sensory evaluation was evaluated based on whether or not seven evaluators were inferior to the texture of general noodles, and as shown in Table 1, all were delicious. In addition, “mass ratio after water absorption (%)” (hereinafter, also referred to as “mass ratio”) shown in Table 1 is the mass ratio of noodles drained after reconstitution with respect to the mass of noodles before reconstitution with water ( %) And shows how much water is absorbed.
＜２＞次に、実施例１６，１７では、麺形状の異なる水戻し乾麺について実験を行い、糊化度を評価した。 <2> Next, in Examples 16 and 17, experiments were conducted on water-dried dry noodles having different noodle shapes, and the degree of gelatinization was evaluated.
［実施例１６，１７］
上記実施例１では押出口の孔径を１．３ｍｍに設定して製麺したが、実施例１６では押出口の孔径を２．４ｍｍ（一般的な細うどん用の孔径）とし、実施例１７では５．０ｍｍ×１．０ｍｍの形状の押出口（一般的なフェットチーネタイプのパスタ用の形状）とした。こうした押出口を備えた製麺機を準備し、押出口の温度を９５℃に設定して製麺した。それ以外の製造手段は、実施例１と同様にして、実施例１６，１７の水戻し乾麺を製造した。
[Examples 16 and 17]
In Example 1 above, the hole diameter of the extrusion port was set to 1.3 mm to make noodles, but in Example 16, the hole diameter of the extrusion port was set to 2.4 mm (a hole diameter for general thin udon). The extrusion port had a shape of 5.0 mm × 1.0 mm (a shape for general fettuccine type pasta). A noodle making machine equipped with such an extrusion port was prepared, and the temperature of the extrusion port was set to 95 ° C. to make noodles. The other production means produced water reconstituted dry noodles of Examples 16 and 17 in the same manner as Example 1.
（原料素材、添加剤）
・実施例１６…小麦粉（熊本製粉株式会社製、阿蘇のいずみ）、食塩
・実施例１７…小麦粉（熊本製粉株式会社製、Ｆ印）、食塩
(Raw materials, additives)
-Example 16 ... wheat flour (made by Kumamoto Flour Milling Co., Ltd., Aso no Izumi), salt-Example 17 ... wheat flour (made by Kumamoto Flour Milling Co., Ltd., F mark), salt
（測定方法と結果）
糊化度の測定及び食感についても、実施例１〜１５と同様にして行った。その結果を表２に示した。
(Measurement method and results)
Measurement of gelatinization degree and texture were also performed in the same manner as in Examples 1-15. The results are shown in Table 2.
表２に示す結果より。実施例１６，１７の水戻し乾麺中のデンプンの糊化度は、それぞれ、８１．４％、８１．１％であった。また、いずれの水戻し乾麺も、水で戻して食べることができるとともに、実施例１〜１５と同様の食感評価においても食感がよいことを確認した。なお、実施例１〜１５では、水戻し時間は３０分〜６０分の範囲内であったが、実施例１６，１７では１２０分であり、乾麺サイズが大きくなっても浸ける時間を調整さえすれば食感よく食べることができることを確認できた。 From the results shown in Table 2. The gelatinization degree of starch in the water-reconstituted dry noodles of Examples 16 and 17 was 81.4% and 81.1%, respectively. Moreover, it was confirmed that any of the water-reconstituted dry noodles can be reconstituted with water and eaten in the same texture evaluation as in Examples 1-15. In Examples 1 to 15, the water return time was in the range of 30 minutes to 60 minutes, but in Examples 16 and 17, it was 120 minutes. Even if the dry noodle size increased, the time for soaking could be adjusted. I was able to confirm that I can eat with a good texture.
＜３＞次に、実施例１８及び比較例１により、水戻し乾麺と市販の乾麺の食感を詳細に比較した。 <3> Next, according to Example 18 and Comparative Example 1, the textures of the dried noodles and the commercially available dry noodles were compared in detail.
［実施例１８］
上記実施例１と同じ水戻し乾麺を、実施例１８の水戻し乾麺（中華乾麺）として準備した。この水戻し乾麺は、その質量に対して１０倍質量の水（初発水温：２０℃）に６０分間浸け、水切り後の麺について官能評価を行った。また、水戻し乾麺と比較する比較例１の乾麺を「コントロール」として、市販の乾麺（五木食品株式会社製、商品名：ざる中華麺、原料素材：小麦粉、添加剤等：食塩、かん水及びクチナシ色素）を用い、沸騰水で６分間茹でた後に水で冷却した麺を用いて官能評価を行った。
[Example 18]
The same water reconstituted dry noodle as in Example 1 was prepared as the water reconstituted dry noodle of Example 18 (Chinese dry noodle). This dried water-dried noodle was soaked in 10 times the mass of water (initial water temperature: 20 ° C.) for 60 minutes, and the noodles after draining were subjected to sensory evaluation. Moreover, the dry noodles of Comparative Example 1 compared with the water-returned dry noodles were used as a “control”, and commercially available dry noodles (manufactured by Itsuki Foods Co., Ltd., trade name: Zaru Chinese noodles, raw materials: wheat flour, additives, etc .: salt, brine, and gardenia The sensory evaluation was performed using noodles boiled with boiling water for 6 minutes and then cooled with water.
官能評価は、表３に示すように、「硬さ」、「弾性」、「粘性」、「なめらかさ」、「歯付き」、「食味（匂い、味）」の６つの項目で評価し、それぞれコントロールと同等と感じたものを４点とし、１〜７段階で評価した。評価は、７名の評価者が行い、６項目の平均点を総合評価した。結果を表４に示した。 As shown in Table 3, the sensory evaluation is evaluated with six items of “hardness”, “elasticity”, “viscosity”, “smoothness”, “with teeth”, and “taste (odor, taste)” Each of them was evaluated as 1 to 7 based on 4 points that were felt equivalent to the control. Evaluation was performed by seven evaluators, and an average score of six items was comprehensively evaluated. The results are shown in Table 4.
表４に示す結果より、実施例１８の水戻し乾麺を水戻しした麺は、通常の市販の乾麺を茹でて冷却した比較例１の麺と比べて、食感の質が比較例１の麺とはやや異なるものの、弾力があり、歯切れが良く、総合評価としては、比較例１と同程度であった。 From the results shown in Table 4, the noodles obtained by rehydrating the water-dried dry noodles of Example 18 had a texture quality of the noodles of Comparative Example 1 as compared with the noodles of Comparative Example 1 which were boiled and cooled with ordinary commercial dry noodles. Although slightly different from the above, it was elastic and crisp, and the overall evaluation was comparable to Comparative Example 1.
なお、比較例１の乾麺は、水戻し可能な乾麺ではないが、沸騰水で６分間茹でた後の糊化度を実施例１と同様な方法で測定したところ、糊化度は７４．５％であった。このとき、比較例１の乾麺を茹でた後は、直ちに氷水で３０秒間冷却し、９９％アルコールに浸漬して脱水固定した後、アルコールから取り出して乾燥させたものを用いて糊化度を測定した。 The dry noodle of Comparative Example 1 is not a dry noodle that can be reconstituted with water. However, when the degree of gelatinization after boiling with boiling water for 6 minutes was measured in the same manner as in Example 1, the degree of gelatinization was 74.5. %Met. At this time, after the dried noodles of Comparative Example 1 were boiled, they were immediately cooled with ice water for 30 seconds, immersed in 99% alcohol, dehydrated and fixed, and then taken out from the alcohol and dried to measure the degree of gelatinization. did.
＜４＞次に、水戻しにおける初発水温と戻し時間の検討を行った。 <4> Next, the initial water temperature and return time in water return were examined.
実施例１の水戻し乾麺（中華乾麺）を、初発水温が５℃、１０℃、２０℃、４０℃の水に所定時間（表５中の経過時間を参照）浸け、吸水後の質量割合（％）の経時変化と、そのときの官能評価を行った。官能評価は、実施例１８と同様に評価した。なお、この官能評価において、それぞれの麺を浸ける水の初発水温が異なるため、所定時間（経過時間）浸けた後は、もう一度水温２０℃の水に３０秒浸けてから水切りして評価した。結果を表５に示した。 The water-dried dry noodle (Chinese dry noodle) of Example 1 is immersed in water having an initial water temperature of 5 ° C., 10 ° C., 20 ° C., and 40 ° C. for a predetermined time (see elapsed time in Table 5), and the mass ratio after water absorption ( %) Over time and sensory evaluation at that time. The sensory evaluation was performed in the same manner as in Example 18. In this sensory evaluation, since the initial water temperature of the water in which each noodle is soaked is different, after soaking for a predetermined time (elapsed time), the noodles were again soaked in water at a water temperature of 20 ° C. for 30 seconds and then evaluated. The results are shown in Table 5.
表５中、「初発水温」は、浸けたときの最初の水温であり、経過時間中同じ水温であるということではない。「水温経過」とは、経過時間水に浸けた後における水温である。試験を行ったときの室温は２５℃であった。「質量割合」とは、水戻し前の麺の質量１００に対する、水戻し後に水切りした麺の質量割合（％）のことであり、どの程度吸水しているかを示している。なお、参考例として、６０℃と９０℃のお湯に浸けた場合も評価した。 In Table 5, “initial water temperature” is the initial water temperature when immersed, and does not mean the same water temperature during the elapsed time. “Water temperature lapse” is the water temperature after immersing in water for the elapsed time. The room temperature when the test was performed was 25 ° C. The “mass ratio” is the mass ratio (%) of the noodles drained after rehydration with respect to the mass 100 of the noodles before reconstitution with water, and indicates how much water is absorbed. In addition, the case where it immersed in the hot water of 60 degreeC and 90 degreeC was evaluated as a reference example.
官能評価は、コントロール（比較例１）との比較で評価したものであり、食感の良否は好みがあることからこの官能評価をもって単純に評価することはできないが、表５に示す結果によれば、官能評価の「総合」の項目でコントロールとほぼ同等程度（評価３〜評価４）の評価となったのは、初発水温が５℃及び１０℃では４５分経過後、初発水温が２０℃及び４０℃では３０分経過後であった。こうした時間経過後においては、吸水後の質量割合は１９２％〜２６７％の範囲になっていた。これらのことから、本発明に係る水戻し乾麺を水戻しする際には、様々な初発水温の水に浸けて喫食可能な麺に戻すことができ、それぞれに適した浸漬時間があることが分かった。なお、お湯を沸かせる設備がある場合には、参考例のように、初発水温を６０℃や９０℃にして水戻しすれば、６０℃で１０分〜１５分経過後及び９０℃で１０分経過後という短い時間で食べることができることも確認できた。 The sensory evaluation was evaluated by comparison with the control (Comparative Example 1), and the quality of the texture cannot be simply evaluated with this sensory evaluation because there is preference, but the results shown in Table 5 For example, the sensory evaluation item “Comprehensive” was evaluated to be about the same as the control (Evaluation 3 to Evaluation 4) when the initial water temperature was 5 ° C. and 10 ° C. after 45 minutes and the initial water temperature was 20 ° C. And 40 ° C. after 30 minutes. After the passage of time, the mass ratio after water absorption was in the range of 192% to 267%. From these facts, when reconstituted dry noodles according to the present invention, it can be returned to noodles that can be dipped in various initial water temperatures and can be eaten, and there is a suitable immersion time for each. It was. If there is a facility to boil hot water, as in the reference example, if the initial water temperature is set to 60 ° C. or 90 ° C. and returned to water, after 10 to 15 minutes have passed at 60 ° C. and 10 minutes at 90 ° C. We were able to confirm that we could eat in a short time after the lapse.
＜５＞次に、糊化させる時の麺温度について詳しく検討した。 <5> Next, the noodle temperature during gelatinization was examined in detail.
［実施例１９〜２８、比較例２〜９］
実施例１に示した水戻し乾麺の製造において、加熱装置を備えた押出口の温度設定を調整して、押出時の麺温度を８２℃から、以下に記載の麺温度に変更した。それ以外は、実施例１と同様にして、実施例１９〜２８及び比較例２〜９の乾麺を製造した。
[Examples 19 to 28, Comparative Examples 2 to 9]
In the production of water-reconstituted dry noodles shown in Example 1, the temperature setting of the extrusion port equipped with a heating device was adjusted, and the noodle temperature during extrusion was changed from 82 ° C. to the noodle temperature described below. Other than that was carried out similarly to Example 1, and manufactured the dry noodles of Examples 19-28 and Comparative Examples 2-9.
実施例１９：６０℃、実施例２０：６２℃、実施例２１：６４℃、実施例２２：６６℃、実施例２３：６８℃、実施例２４：７０℃、実施例２５：７２℃、実施例２６：７４℃、実施例２７：７６℃、実施例２８：７８℃、比較例２：３５℃、比較例３：４０℃、比較例４：４３℃、比較例５：４５℃、比較例６：４９℃、比較例７：５２℃、比較例８：５５℃、比較例９：５７℃ Example 19: 60 ° C., Example 20: 62 ° C., Example 21: 64 ° C., Example 22: 66 ° C., Example 23: 68 ° C., Example 24: 70 ° C., Example 25: 72 ° C. Example 26: 74 ° C, Example 27: 76 ° C, Example 28: 78 ° C, Comparative Example 2: 35 ° C, Comparative Example 3: 40 ° C, Comparative Example 4: 43 ° C, Comparative Example 5: 45 ° C, Comparative Example 6: 49 ° C, Comparative Example 7: 52 ° C, Comparative Example 8: 55 ° C, Comparative Example 9: 57 ° C
各実施例及び比較例の水戻し乾麺について、実施例１と同じＢＡＰ法により糊化度を測定した。また、各実施例及び比較例の水戻し乾麺については、その質量に対して１０倍質量の水（初発水温：２０℃）に６０分間浸け、水切り後の麺について官能評価を行った。官能評価は、上記実施例１８での評価と同様、上記した比較例１の麺をコントロールとして行った。結果を表６に示した。 The degree of gelatinization was measured by the same BAP method as in Example 1 for the hydrated dry noodles of each Example and Comparative Example. Moreover, about the water return dry noodle of each Example and the comparative example, it immersed in 10 times the water (initial water temperature: 20 degreeC) for 60 minutes with respect to the mass, and sensory evaluation was performed about the noodle after draining. The sensory evaluation was performed using the noodle of Comparative Example 1 as a control, as in the evaluation in Example 18. The results are shown in Table 6.
表６に示す結果より、押出時の麺温度が低くなるにしたがって、乾麺中のデンプンの糊化度が低くなることがわかった。また、糊化度の低下にともない、官能評価の結果も低下し、特に「粘性」、「なめらかさ」、「食味」の各項目は低下した。この官能評価においては、「総合」点が「３．２」以上のものを「好ましい水戻し乾麺」として、その後の処理を進めた。 From the results shown in Table 6, it was found that the degree of gelatinization of starch in dry noodles decreased as the noodle temperature during extrusion decreased. Further, as the degree of gelatinization decreased, the result of sensory evaluation also decreased. In particular, the items of “viscosity”, “smoothness”, and “taste” decreased. In this sensory evaluation, those having an “overall” point of “3.2” or higher were designated as “preferred water-returned dry noodles”, and the subsequent processing proceeded.
表６の結果から、原料素材として小麦粉を用いた実施例１９〜２８の水戻し乾麺（中華乾麺）においては、総合点から段階的に評価すれば、乾麺中のデンプン糊化度７５％以上が好ましく、８０％以上がより好ましかった。また、その段階的な評価をもたらす麺温度で比較すれば、麺温度が６０℃以上であることが好ましく、７０℃以上がより好ましかった。 From the results of Table 6, in the water-reconstituted dry noodles (Chinese dry noodles) of Examples 19 to 28 using wheat flour as a raw material, the starch gelatinization degree in the dry noodles is 75% or more if evaluated step by step from a comprehensive point. Preferably, 80% or more was more preferable. Moreover, when compared with the noodle temperature that brings about the stepwise evaluation, the noodle temperature is preferably 60 ° C. or higher, more preferably 70 ° C. or higher.
＜６＞次に、麺原料を調整する際に加える水の量（加水量ともいう。）が糊化度や官能評価に及ぼす影響について検討した。 <6> Next, the effect of the amount of water (also referred to as the amount of water) added when preparing the noodle raw material on the gelatinization degree and sensory evaluation was examined.
［実施例２９〜４０、比較例１０］
実施例１に示した水戻し乾麺の製造において、加水量３０質量部に変えて水量のみを以下のように変更した。それ以外は、実施例１と同様にして、実施例２９〜４０及び比較例１０の乾麺を製造した。
[Examples 29 to 40, Comparative Example 10]
In the production of the water reconstituted dry noodles shown in Example 1, the amount of water was changed to 30 parts by mass and only the amount of water was changed as follows. Except that, dry noodles of Examples 29 to 40 and Comparative Example 10 were produced in the same manner as Example 1.
比較例１０：加水量２２質量部、実施例２９：加水量２４質量部、実施例３０：加水量２６質量部、実施例３１：加水量２８質量部、実施例３２：加水量３０質量部、実施例３３：加水量３２質量部、実施例３４：加水量３４質量部、実施例３５：加水量３６質量部、実施例３６：加水量３８質量部、実施例３７：加水量４０質量部、実施例３８：加水量４４質量部、実施例３９：加水量４６質量部、実施例４０：加水量４８質量部 Comparative Example 10: Water content 22 parts by weight, Example 29: Water content 24 parts by weight, Example 30: Water content 26 parts by weight, Example 31: Water content 28 parts by weight, Example 32: Water content 30 parts by weight, Example 33: 32 parts by weight of water added, Example 34: 34 parts by weight of water, Example 35: 36 parts by weight of water, Example 36: 38 parts by weight of water, Example 37: 40 parts by weight of water, Example 38: Water content 44 parts by weight, Example 39: Water content 46 parts by weight, Example 40: Water content 48 parts by weight
各実施例及び比較例の水戻し乾麺について、実施例１と同じＢＡＰ法により糊化度を測定した。また、各実施例及び比較例の水戻し乾麺については、その質量に対して１０倍質量の水（初発水温：２０℃）に６０分間浸け、水切り後の麺について官能評価を行った。官能評価は、実施例１８での評価と同様、上記した比較例１の麺をコントロールとして行った。結果を表７に示した。 The degree of gelatinization was measured by the same BAP method as in Example 1 for the hydrated dry noodles of each Example and Comparative Example. Moreover, about the water return dry noodle of each Example and the comparative example, it immersed in 10 times the water (initial water temperature: 20 degreeC) for 60 minutes with respect to the mass, and sensory evaluation was performed about the noodle after draining. The sensory evaluation was performed using the noodle of Comparative Example 1 as a control, as in the evaluation in Example 18. The results are shown in Table 7.
表７に示す結果より、加水量が増すにしたがって、乾麺中のデンプンの糊化度が低下する傾向となったが、これは、加水量の増加にともない、混練（ミキシング）後の麺生地が柔らかくなるため、製麺機から押し出されるまでの時間が短縮され、加熱時間が短くなったためと考えられる。 From the results shown in Table 7, as the amount of water increased, the gelatinization degree of the starch in the dry noodles tended to decrease. However, as the amount of water increased, the noodle dough after kneading (mixing) This is probably because the time until it is pushed out from the noodle making machine is shortened and the heating time is shortened.
さらに、表７に示す結果より、加水量が減るにしたがって、乾麺中のデンプンの糊化度が増加する傾向となった。加水量が少ない実施例２９，３０は、やや焦げたような味や匂いがするようになり、食味（味、匂い）や粘性の評価が低かったものの、他の評価は比較的よかった。したがって、原料素材として小麦粉を用いた水戻し乾麺においては、水量をあまり少なくすることなく製造することがよいことがわかった。なお、この結果では、水戻し乾麺中のデンプン糊化度の上限は８９％以下であることが好ましく、８５％以下がより好ましい。 Furthermore, from the results shown in Table 7, as the amount of water decreased, the gelatinization degree of starch in the dry noodles tended to increase. In Examples 29 and 30 with a small amount of water, although the taste and smell seemed slightly burnt and the evaluation of taste (taste, smell) and viscosity was low, other evaluations were relatively good. Accordingly, it has been found that it is better to produce water-free dry noodles using wheat flour as a raw material without reducing the amount of water. In addition, in this result, it is preferable that the upper limit of the starch gelatinization degree in water-reconstituted dry noodles is 89% or less, and 85% or less is more preferable.
表６及び表７の結果から、小麦粉を原料素材とした水戻し乾麺（中華乾麺）は、乾麺中のデンプンの糊化度が７５％〜８９％であることが好ましく、８０％〜８５％であることがより好ましい。 From the results of Table 6 and Table 7, it is preferable that the water-fed dry noodle (Chinese dry noodle) using wheat flour as a raw material has a gelatinization degree of starch in the dry noodle of 75% to 89%, preferably 80% to 85%. More preferably.
＜７＞次に、既存の乾麺及び即席麺の糊化度の測定と官能評価を行い、本発明に係る水戻し乾麺と比較した。 <7> Next, the gelatinization degree and sensory evaluation of the existing dry noodles and instant noodles were performed and compared with the water-returned dry noodles according to the present invention.
既存の乾麺及び即席麺、とりわけ「生めん食感」を謳うノンフライ麺として、でん粉を糊化させているものがある。糊化度と官能評価について、既存の乾麺及び即席麺の中で代表的な以下の商品（比較例１１〜１５）と比較した。 Existing dry noodles and instant noodles, especially non-fried noodles with a “raw noodle texture”, are those in which starch is gelatinized. About the gelatinization degree and sensory evaluation, it compared with the following products (Comparative Examples 11-15) typical among the existing dry noodles and instant noodles.
・比較例１：通常の乾麺（五木食品株式会社製、商品名：ざる中華麺、原材料：小麦粉、食塩、かん水、クチナシ色素）
・比較例１１：パスタ（マ・マーマカロニ株式会社製、商品名：マ・マー（１．６ｍｍ）、原材料：デュラム小麦のセモリナ）
・比較例１２：フライタイプ即席麺（サンヨー食品株式会社製、商品名：サッポロ一番みそ中華麺、原材料：小麦粉、ラード、でん粉、植物油脂、食塩、しょうゆ、みそ）
・比較例１３：ノンフライタイプ即席麺（東洋水産株式会社製、商品名：マルちゃん正麺、原材料：小麦粉、食塩、植物油脂、卵白）
・比較例１４：ノンフライタイプ即席麺（日清食品株式会社製、商品名：ラ王、原材料：小麦粉、食塩、植物油脂、チキンエキス）
・比較例１５：ノンフライタイプ即席麺（明星食品株式会社製、商品名：究麺、原材料：小麦粉、食塩、植物性たん白、卵粉、デキストリン、植物油脂、にんにく粉末、大豆食物繊維、酵母エキス）
Comparative Example 1: Normal dry noodles (manufactured by Itsuki Foods Co., Ltd., trade name: Zaru Chinese noodles, raw materials: flour, salt, brine, gardenia pigment)
Comparative Example 11: Pasta (manufactured by Ma Ma Macaroni Co., Ltd., trade name: Ma Ma (1.6 mm), raw material: durum wheat semolina)
Comparative Example 12: Fried instant instant noodles (Sanyo Foods Co., Ltd., trade name: Sapporo Ichiban Miso Chinese noodle, raw materials: flour, lard, starch, vegetable oil, salt, soy sauce, miso)
Comparative Example 13: Non-fried instant noodles (manufactured by Toyo Suisan Co., Ltd., trade name: Maru-chan Masa noodle, raw materials: flour, salt, vegetable oil, egg white)
Comparative Example 14: Non-fried instant instant noodles (manufactured by Nissin Foods Co., Ltd., trade name: Lao, raw materials: flour, salt, vegetable oil, chicken extract)
Comparative Example 15: Non-fried instant noodles (Myosei Foods Co., Ltd., trade name: research noodles, raw materials: wheat flour, salt, vegetable protein, egg powder, dextrin, vegetable oil, garlic powder, soybean dietary fiber, yeast extract )
比較例１及び１１〜１５の乾麺について、実施例１と同じＢＡＰ法により糊化度を測定した。また、各比較例の乾麺について、その質量に対して１０倍質量の水（初発水温：２０℃）に６０分間浸け、水切り後の麺について官能評価を行った。官能評価は、実施例１８での評価と同様、上記した比較例１の麺をコントロールとして行った。結果を表８に示した。 About the dry noodles of the comparative examples 1 and 11-15, the gelatinization degree was measured by the same BAP method as Example 1. Moreover, about the dry noodle of each comparative example, it immersed in water 10 times mass (initial water temperature: 20 degreeC) with respect to the mass for 60 minutes, and sensory evaluation was performed about the noodle after draining. The sensory evaluation was performed using the noodle of Comparative Example 1 as a control, as in the evaluation in Example 18. The results are shown in Table 8.
表８に示す結果より、加熱処理を行わない棒状乾麺（比較例１）とパスタ（比較例１１）は、糊化度が非常に低かったが、何らかの加熱処理がなされていることが推測される各種のフライ麺やノンフライ麺（比較例１２〜１５）は、ある程度の糊化度を示していた。しかし、糊化度は最大で５０．９％であり、官能評価の結果からも、総合点が３．２未満であった。 From the results shown in Table 8, it is presumed that the rod-shaped dry noodles (Comparative Example 1) and pasta (Comparative Example 11) that are not subjected to heat treatment had a very low degree of gelatinization, but some heat treatment was performed. Various fried noodles and non-fried noodles (Comparative Examples 12 to 15) showed a certain degree of gelatinization. However, the maximum degree of gelatinization was 50.9%, and the total score was less than 3.2 from the results of sensory evaluation.
＜８＞次に、他の水戻し乾麺として、素麺について検討した。 <8> Next, as other water-reconstituted dry noodles, raw noodles were examined.
［実施例４４］
原料素材として小麦粉（熊本製粉株式会社製、商品名：南高１号）を用い、小麦粉１００質量部に対して水を３０質量部及び食塩３質量部を配合し、横軸ミキサー（大和製作所株式会社製、型式：Ｍ２）で混練して麺原料（麺生地）を作製した。製麺は、押出口の孔径を０．７ｍｍに代えた他は実施例１と同じ押出式製麺機で製麺した。なお、加熱装置で押出口の温度を９５℃に設定した。押出時の麺温度は７０．１℃であった。乾燥も実施例１と同様にし、その後に切断して常温で保存した。
[Example 44]
Wheat flour (made by Kumamoto Flour Milling Co., Ltd., trade name: Minami High School No. 1) is used as a raw material, 30 parts by weight of water and 3 parts by weight of salt are blended with 100 parts by weight of flour, and a horizontal mixer (Daiwa Seisakusho Co., Ltd.) A noodle raw material (noodle dough) was prepared by kneading with a company, model: M2). Noodle making was performed with the same extrusion type noodle making machine as in Example 1 except that the hole diameter of the extrusion port was changed to 0.7 mm. In addition, the temperature of the extrusion port was set to 95 ° C. with a heating device. The noodle temperature during extrusion was 70.1 ° C. Drying was performed in the same manner as in Example 1, and then cut and stored at room temperature.
糊化度は、実施例１と同じＢＡＰ法により測定した。官能評価は実施例１８と同様にして評価したが、コントロールとして、一般的な素麺（五木食品株式会社製、商品名：五木の誉そうめん、原材料：小麦粉、食塩）を比較例１６として用い、沸騰水で２分茹で、水で冷却した麺を用いた。また、官能評価については、麺の質量に対して１０倍質量の水（初発水温：２０℃）に１５分浸けた後、水切り後の麺について行うとともに、この時の吸水後の質量割合（％）を測定した。結果を表９に示した。 The degree of gelatinization was measured by the same BAP method as in Example 1. Sensory evaluation was carried out in the same manner as in Example 18. However, as a control, general uno noodles (manufactured by Itsuki Foods Co., Ltd., trade name: Itsuki Noodles, raw materials: flour, salt) were used as Comparative Example 16 and boiled. Noodles were used with water for 2 minutes and cooled with water. For sensory evaluation, the noodles were dipped in water (initial water temperature: 20 ° C.) for 15 minutes with respect to the mass of the noodles for 15 minutes and then drained, and the mass ratio after water absorption (% ) Was measured. The results are shown in Table 9.
表９に示す結果より、実施例４１の水戻し素麺乾麺は、水戻し時間１５分で適度な硬さで、弾性、なめらかさ、食味に優れ、コントロールよりも官能評価の結果が良好であった。なお、実施例４１の乾麺素麺中のデンプンの糊化度は８５．１％で、質量割合は２４６．４％であった。一方、比較例１６の麺中のデンプンの糊化度は５５．７％であった From the results shown in Table 9, the water-reduced noodle dry noodles of Example 41 had a moderate hardness with a water-recovery time of 15 minutes, excellent elasticity, smoothness and taste, and better sensory evaluation results than the control. . In addition, the gelatinization degree of the starch in the dry noodle soup of Example 41 was 85.1%, and the mass ratio was 246.4%. On the other hand, the gelatinization degree of starch in the noodles of Comparative Example 16 was 55.7%.
＜９＞次に、押出時の加熱温度について検討した。 <9> Next, the heating temperature during extrusion was examined.
［実施例４２〜４７、比較例１７］
前記した実施例４１での押出時の麺温度７０．１℃を以下の麺温度に変えた他は、実施例４１と同様にして、実施例４２〜４７及び比較例１７の素麺乾麺を作製した。
[Examples 42 to 47, Comparative Example 17]
Dried noodles of Examples 42 to 47 and Comparative Example 17 were produced in the same manner as in Example 41 except that the noodle temperature at the time of extrusion in Example 41 was changed to the following noodle temperature. .
実施例４２：４４℃、実施例４３：４７℃、実施例４４：５０℃、実施例４５： ５４℃、実施例４６：５８℃、実施例４７：６５℃、比較例１７：４０℃ Example 42: 44 ° C, Example 43: 47 ° C, Example 44: 50 ° C, Example 45: 54 ° C, Example 46: 58 ° C, Example 47: 65 ° C, Comparative Example 17: 40 ° C
糊化度の測定と官能評価は、上記した比較例１６の素麺をコントロールとした以外は、前記した実施例４１と同様にして行った。また、官能評価は、麺の質量に対して１０倍質量の水（初発水温：２０℃）に１０分浸けた後、水切り後の麺について行った。結果を表１０に示した。 The measurement of the degree of gelatinization and sensory evaluation were performed in the same manner as in Example 41 described above except that the noodles of Comparative Example 16 were used as controls. The sensory evaluation was performed on the noodles after draining after 10 minutes of immersion in water (initial water temperature: 20 ° C.) 10 times the mass of the noodles. The results are shown in Table 10.
表１０に示す結果より、各実施例の水戻し素麺乾麺の場合も、水戻し中華乾麺と同様、麺温度の低下にともなって糊化度が低下した。しかし、水戻し中華乾麺と比較して、麺温度が４４℃や４７℃という低温でも、７５．５％以上の糊化度を示した。これは、細い素麺は、押出口の孔径を０．７ｍｍに細くして製麺するため、熱がよく伝わって糊化度が増したためと考えられる。また、官能評価では、糊化度が７５．５％の実施例４２の官能評価の総合が３．３であり、他の実施例もそれ以上であった。 From the results shown in Table 10, in the case of the water-reduced noodle dry noodles of each Example, the degree of gelatinization decreased as the noodle temperature decreased, as in the case of water-reduced Chinese dry noodles. However, compared to the water-returned Chinese dry noodles, the gelatinization degree was 75.5% or higher even at a low noodle temperature of 44 ° C. or 47 ° C. This is presumably because thin noodles are made by making the hole diameter of the extrusion port as thin as 0.7 mm, and the heat is transmitted well and the degree of gelatinization is increased. In the sensory evaluation, the total sensory evaluation of Example 42 with a degree of gelatinization of 75.5% was 3.3, and the other examples were more than that.
＜１０＞次に、加水量について検討した。 <10> Next, the amount of water was examined.
［実施例４８，４９］
前記した実施例４１の水戻し乾麺（素麺乾麺）において、加水量３０質量部を、２２質量部（実施例４８）及び４０質量部（実施例４９）に変えた以外は、実施例４１と同様にして、実施例４８，４９の素麺乾麺を作製した。
[Examples 48 and 49]
In the water-fed dry noodle (original noodle dry noodle) of Example 41 described above, the amount of water added was changed to 30 parts by mass (Example 48) and 40 parts by mass (Example 49). Thus, dry noodles of Examples 48 and 49 were produced.
糊化度の測定と官能評価は、上記した比較例１６の素麺をコントロールとした以外は、前記した実施例４１と同様にして行った。また、官能評価は、麺の質量に対して１０倍質量の水（初発水温：２０℃）に１５分浸けた後、水切り後の麺について行うとともに、この時の吸水後の質量割合（％）を測定した。結果を表１１に示した。 The measurement of the degree of gelatinization and sensory evaluation were performed in the same manner as in Example 41 described above except that the noodles of Comparative Example 16 were used as controls. In addition, sensory evaluation was performed on noodles after draining after being soaked in 10 times the mass of water (initial water temperature: 20 ° C.) for 15 minutes, and the mass ratio (%) after water absorption at this time Was measured. The results are shown in Table 11.
表１１に示す結果より、実施例４８，４９の水戻し素麺乾麺は、加水量の増減にかかわらず糊化度は大きな変化を示さず、強いて言えば加水量が減ると糊化度がやや低下していた。これは、実施例２９〜４０で検討した中華乾麺の結果（表７）とは異なっていた。この理由としては、素麺は、押出口の孔径を０．７ｍｍに細くして製麺するので、その形状要因が影響しているとも考えられる。官能評価の結果では、実施例４８，４９ともに、比較例１６のコントロールと同等の評価となった。なお、加水量を実施例４８の２２質量部からさらに減少させることは、製麺機への負荷が過大となり、製麺が困難となった。 From the results shown in Table 11, the hydrated noodle dry noodles of Examples 48 and 49 showed no significant change in the degree of gelatinization regardless of the increase or decrease in the amount of water added. Was. This was different from the results of Chinese dry noodles examined in Examples 29-40 (Table 7). The reason for this is considered that the noodles are produced by making the pore diameter of the extrusion port as thin as 0.7 mm, and the shape factor has an influence. As a result of sensory evaluation, both Examples 48 and 49 were evaluated in the same manner as the control of Comparative Example 16. In addition, further reducing the amount of water added from 22 parts by mass of Example 48 resulted in an excessive load on the noodle making machine, making it difficult to make noodles.
表１０及び表１１の結果より、本発明に係る水戻し乾麺として素麺乾麺を作製した場合は、乾麺中のデンプンの糊化度が７５％〜８７％であることが好ましく、８４％〜８７％であることがより好ましいことがわかった。 From the results shown in Tables 10 and 11, when producing dry noodles as water-returned dry noodles according to the present invention, the gelatinization degree of starch in dry noodles is preferably 75% to 87%, and 84% to 87%. It turned out that it is more preferable.
＜１１＞次に、実施例１の水戻し乾麺をチルド麺に適用することを検討した。 <11> Next, the application of the water-dried dry noodle of Example 1 to chilled noodles was examined.
［経過時間の比較］
本発明に係る水戻し乾麺を水で戻し、冷蔵保管した後の官能評価を行った。冷蔵保存における品質の変化を調査するため、実施例１の中華乾麺を乾麺質量に対し１０倍質量の水（初発水温：２０℃）に６０分浸けて水戻しした後、水切り後の麺の質量に対して３質量％のサラダ油をまぶし、チャック付ビニール袋に入れて密閉し、５℃の冷蔵室で保存した。水戻しした後に冷蔵保管してから１日（２４時間）経過後、及び２日（４８時間）経過後に、水戻し直後の麺をコントロールとして官能評価を行った。結果を表１２に示した。
[Comparison of elapsed time]
Sensory evaluation was performed after returning the water-dried dry noodles according to the present invention with water and refrigerated storage. In order to investigate the quality change in refrigerated storage, the Chinese noodles of Example 1 were soaked in water 10 times the mass of dry noodles (initial water temperature: 20 ° C.) for 60 minutes to rehydrate, and then the mass of the noodles after draining 3% by weight of salad oil was sprayed, put in a plastic bag with a chuck, sealed, and stored in a refrigerator at 5 ° C. Sensory evaluation was performed using the noodles immediately after rehydration as a control after 1 day (24 hours) and 2 days (48 hours) after refrigerated storage after rehydration. The results are shown in Table 12.
表１２に示す結果より、水戻しした直後の麺と比較をすると、「粘性」が顕著に低下し、「なめらかさ」、「食味」も低下する傾向にあり、総合も低くなった。 From the results shown in Table 12, when compared with the noodles immediately after reconstitution with water, the “viscosity” was remarkably reduced, the “smoothness” and the “taste” were also apt to be lowered, and the total was also lowered.
［既存のチルド麺との比較］
次に、本発明に係る水戻し乾麺を冷蔵保管した時の食味及び食感について、比較例１８の既存のコンビニチルド麺と比較した。比較例１８の麺は、中華麺サラダ（熊本プリマ株式会社製、商品名：「ピリ辛ドレで食べる！中華麺サラダ」、株式会社セブン−イレブン・ジャパン販売）とした。
[Comparison with existing chilled noodles]
Next, the taste and texture when the dried water noodles according to the present invention were refrigerated were compared with the existing convenience store noodles of Comparative Example 18. The noodles of Comparative Example 18 were Chinese noodle salad (manufactured by Kumamoto Prima Co., Ltd., trade name: “Eat with Spicy Dre! Chinese Noodle Salad”, Seven-Eleven Japan Sales Co., Ltd.).
比較例１８のチルド麺は、購入日前日１８時〜２４時までに製造されたと推測される「消費期限が購入日の翌々日午前中」であるものを購入し、購入日の１８時時点を製造後１日経過とし、購入日翌日の１８時時点を製造後２日経過とみなし、官能評価を行って比較した。 The chilled noodles of Comparative Example 18 were purchased with the “expiration date is in the morning two days after the purchase date” presumed to have been manufactured from 18:00 to 24:00 the day before the purchase date, and manufactured at 18:00 on the purchase date. After 1 day from the date of purchase, the time of 18:00 on the day after purchase was regarded as 2 days after production, and sensory evaluation was performed for comparison.
実施例１の水戻し乾麺は水戻し及び冷蔵保管について前記と同様とし、比較例１８のチルド麺をコントロールとして、実施例１の官能評価を行った。なお、比較例１８のチルド麺の製造後の経過日数と、実施例１の水戻し乾麺の経過日数については、同日経過と思われる時点を合わせて評価した。結果を表１３に示した。 The water-dried dry noodle of Example 1 was subjected to the sensory evaluation of Example 1 in the same manner as described above with respect to water reconstitution and refrigerated storage, and the chilled noodle of Comparative Example 18 was used as a control. In addition, about the elapsed days after manufacture of the chilled noodle of the comparative example 18, and the elapsed days of the water return dry noodle of Example 1, it evaluated combining the time point considered that the same day passed. The results are shown in Table 13.
表１３に示す結果より、実施例１の水戻し乾麺は、比較例１８のチルド麺との比較において、１日経過後はすべての項目で優れ、２日経過後は「粘性」が比較例１８に対し低下するものの、「硬さ」、「弾性」に特に優れ、総合も上回っていた。 From the results shown in Table 13, in comparison with the chilled noodles of Comparative Example 18, the water reconstituted dry noodles of Example 1 are excellent in all items after the passage of 1 day, and “viscosity” is 2% after that of Comparative Example 18. Although it decreased, it was particularly excellent in “hardness” and “elasticity” and exceeded the total.
＜１２＞次に、水戻し乾麺の密度について測定した。 <12> Next, the density of the dried noodles was measured.
実施例１の水戻し乾麺、比較例１の通常の棒状乾麺、及び比較例１２〜１５の既存の乾麺と即席麺について、その密度を測定した。密度の測定は、各乾麺３０．０ｇを２５０ｍＬ用のメスシリンダーに入れた１００ｍＬの脱イオン水に浸漬し、増加した体積をメスシリンダーの目盛りから読み取る方法で測定した。表１４には、５回測定した平均値を示した。 The density was measured about the water return dry noodle of Example 1, the normal stick-shaped dry noodle of the comparative example 1, and the existing dry noodle and the instant noodle of the comparative examples 12-15. The density was measured by immersing 30.0 g of each dry noodle in 100 mL of deionized water in a 250 mL measuring cylinder and reading the increased volume from the scale of the measuring cylinder. Table 14 shows the average value measured five times.
表１４の結果より、本発明に係る水戻し乾麺は、従来の乾麺に比べて密度が高いことがわかった。なお、本発明に係る水戻し乾麺は、測定値の幅が１．４ｇ／ｃｍ３〜１．８ｇ／ｃｍ３であり、この範囲内の密度の水戻し乾麺は水戻しした後に食感よく食べることができた。一方、比較例１，１２〜１５の乾麺は、水に浸けて戻した後において、その食感は不十分であることを確認した。 From the results of Table 14, it was found that the water-returned dry noodles according to the present invention have a higher density than conventional dry noodles. The dried water noodle according to the present invention has a measured value range of 1.4 g / cm 3 to 1.8 g / cm 3 , and the dried water noodle having a density within this range is eaten with a good texture after being rehydrated. I was able to. On the other hand, the dry noodles of Comparative Examples 1 and 12 to 15 were confirmed to have insufficient texture after being dipped in water and returned.
本発明に係る水戻し乾麺は、乾麺であるため常温での長期保存が可能であり、食べる際に茹でたりお湯を注ぐことを必要としないため、非常食として適している。また、キャンプや登山等の屋外や、乗り物での移動中でも簡単に麺を食べることができる。さらに、水戻し後の食感の経時変化が少なく、調理麺としての利用も可能である。 The reconstituted dry noodles according to the present invention are suitable as emergency foods because they are dry noodles and can be stored for a long period of time at room temperature and do not require boiling or pouring hot water when eating. In addition, you can easily eat noodles while camping or climbing outdoors or while traveling by vehicle. Furthermore, there is little change with time of the texture after reconstitution with water, and it can be used as cooked noodles.
Claims (8)
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014242644 | 2014-11-29 | ||
| JP2014242644 | 2014-11-29 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2016106630A true JP2016106630A (en) | 2016-06-20 |
Family
ID=56121337
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015230739A Pending JP2016106630A (en) | 2014-11-29 | 2015-11-26 | Dried noodle to be reconstituted with water, and method of producing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2016106630A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020129987A (en) * | 2019-02-13 | 2020-08-31 | 日清製粉株式会社 | Manufacturing method of dried noodle, and suppression method of color change of dried noodle |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5058251A (en) * | 1973-09-28 | 1975-05-21 | ||
| JPS615754A (en) * | 1984-06-19 | 1986-01-11 | Ajinomoto Co Inc | Preparation of instant noodle |
| JPH0838085A (en) * | 1994-07-28 | 1996-02-13 | House Foods Corp | Production of quick reconstituted pasta |
| JP2004337141A (en) * | 2003-05-17 | 2004-12-02 | Naganobu Hayafusa | Method for producing food by using main raw material of pasta, noodle and material similar to noodle, and by similar method for producing noodle |
| WO2008093843A1 (en) * | 2007-02-02 | 2008-08-07 | Toyo Suisan Kaisha, Ltd. | Instant noodle and method for production thereof |
| JP2010268743A (en) * | 2009-05-22 | 2010-12-02 | Nisshin Foods Kk | Method for producing instant pasta |
| JP2013110971A (en) * | 2011-11-25 | 2013-06-10 | Ogatamura Akitakomachi Seisansha Kyokai:Kk | Method for producing rice noodle, rice noodle obtained by the same, and dry noodle obtained from the rice noodle |
-
2015
- 2015-11-26 JP JP2015230739A patent/JP2016106630A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5058251A (en) * | 1973-09-28 | 1975-05-21 | ||
| JPS615754A (en) * | 1984-06-19 | 1986-01-11 | Ajinomoto Co Inc | Preparation of instant noodle |
| JPH0838085A (en) * | 1994-07-28 | 1996-02-13 | House Foods Corp | Production of quick reconstituted pasta |
| JP2004337141A (en) * | 2003-05-17 | 2004-12-02 | Naganobu Hayafusa | Method for producing food by using main raw material of pasta, noodle and material similar to noodle, and by similar method for producing noodle |
| WO2008093843A1 (en) * | 2007-02-02 | 2008-08-07 | Toyo Suisan Kaisha, Ltd. | Instant noodle and method for production thereof |
| JP2010268743A (en) * | 2009-05-22 | 2010-12-02 | Nisshin Foods Kk | Method for producing instant pasta |
| JP2013110971A (en) * | 2011-11-25 | 2013-06-10 | Ogatamura Akitakomachi Seisansha Kyokai:Kk | Method for producing rice noodle, rice noodle obtained by the same, and dry noodle obtained from the rice noodle |
Non-Patent Citations (1)
| Title |
|---|
| POLLINI, C. M.: "Precooked pasta: tradition and innovation", ITALIAN FOOD & BEVERAGE TECHNOLOGY, JPN6019032492, October 1996 (1996-10-01), pages 32 - 34, ISSN: 0004100513 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2020129987A (en) * | 2019-02-13 | 2020-08-31 | 日清製粉株式会社 | Manufacturing method of dried noodle, and suppression method of color change of dried noodle |
| JP7110132B2 (en) | 2019-02-13 | 2022-08-01 | 日清製粉株式会社 | Method for producing dried noodles and method for suppressing color change of dried noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6293750B2 (en) | Method for producing frozen cooked noodles | |
| JPWO2018143090A1 (en) | Noodle dough and flour composition for noodles | |
| TWI730131B (en) | Loosening improver for starch-containing food, starch-containing food, and method for producing starch-containing food | |
| JP6356949B2 (en) | Method for producing noodles | |
| JP4856676B2 (en) | Instant noodle flour composition containing pulverized product of heated granulated wheat flour | |
| JP6571559B2 (en) | Method for producing noodles | |
| JP6577279B2 (en) | Instant noodle manufacturing method | |
| JP4008376B2 (en) | Production method of instant noodles | |
| JP2016106630A (en) | Dried noodle to be reconstituted with water, and method of producing the same | |
| JP6753840B2 (en) | Cooked rice flour noodles | |
| JP6796599B2 (en) | Manufacturing method of rice noodles like rice noodles | |
| JP6718001B1 (en) | Noodle production method | |
| JP4139573B2 (en) | Deep-fried instant noodle flour and method for producing deep-fried instant noodles using the same | |
| JP6047432B2 (en) | Noodle manufacturing method and instant noodle products | |
| JP6753839B2 (en) | Raw rice flour noodles | |
| JP4707515B2 (en) | Production method of instant noodles | |
| JP6757741B2 (en) | Manufacturing method of rice flour noodles and mixed flour for noodles | |
| JP6717726B2 (en) | Material for noodles, method for producing the same, and noodles containing the same | |
| JP2015123030A (en) | Production method of noodle | |
| JP7110132B2 (en) | Method for producing dried noodles and method for suppressing color change of dried noodles | |
| WO2017030082A1 (en) | Method for manufacturing frozen cooked and seasoned noodles | |
| JP6674341B2 (en) | Manufacturing method of noodles | |
| JP6301071B2 (en) | Method for improving the storage stability of frozen noodles | |
| WO2023080067A1 (en) | Method for manufacturing instant noodles to be reconstituted with water | |
| JP2023132881A (en) | Cereal flour composition for noodle and noodle production method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20181005 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20190827 |
|
| A601 | Written request for extension of time |
Free format text: JAPANESE INTERMEDIATE CODE: A601 Effective date: 20191023 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20191224 |
|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20200512 |