JP2757299B2 - Method for producing low salt, low protein dry noodles - Google Patents
Method for producing low salt, low protein dry noodlesInfo
- Publication number
- JP2757299B2 JP2757299B2 JP6337971A JP33797194A JP2757299B2 JP 2757299 B2 JP2757299 B2 JP 2757299B2 JP 6337971 A JP6337971 A JP 6337971A JP 33797194 A JP33797194 A JP 33797194A JP 2757299 B2 JP2757299 B2 JP 2757299B2
- Authority
- JP
- Japan
- Prior art keywords
- low
- noodles
- salt
- protein
- noodle
- 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.)
- Expired - Fee Related
Links
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- Noodles (AREA)
Description
【0001】[0001]
【産業上の利用分野】本発明は、病人食として使用され
る低塩低蛋白質の乾麺並びにその製造方法に関するもの
である。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-salt, low-protein dry noodle used as a sick food and a method for producing the same.
【0002】[0002]
【従来の技術】乾麺(主としてうどん類)は、小麦粉を
主原料として、適宜な量の食塩を添加し、加水混練し、
ロール圧延等を用いて麺帯を形成し、しかる後に所定の
太さに切断し乾燥して製出するものである。また特に麺
類製造に際して、原料粉に1〜30重量%のアルファ化
デンプン粉を混合して、熱湯復元性に優れた麺を提供す
ることが提案されている(特開昭59−74961
号)。2. Description of the Related Art Dry noodles (mainly noodles) are prepared by adding an appropriate amount of salt to wheat flour as a main raw material, kneading with water,
The noodle belt is formed by using roll rolling or the like, and thereafter cut into a predetermined thickness and dried to produce the noodle belt. In addition, it has been proposed that, in the production of noodles, in particular, 1 to 30% by weight of pregelatinized starch powder is mixed with the raw material powder to provide noodles excellent in hot water restoring property (Japanese Patent Laid-Open No. 59-47961).
issue).
【0003】[0003]
【発明が解決しようとする課題】ところで、慢性腎不
全、代謝異常等の病人の食事療法に於いて、蛋白質や塩
分の摂取が制限される。しかし麺類特に小麦粉を主原料
とするうどん類は、小麦粉に8〜9重量%(乾麺に多用
される中力粉の一等粉)程度含まれている蛋白質即ちグ
ルテンが、混練時に網状組織となって、麺線維持の繋ぎ
の役目を果している。このため蛋白質であるグルテンを
少なくすると生麺状態での麺線の維持ができなくなる。However, in the diet of patients suffering from chronic renal failure, metabolic disorders, etc., intake of proteins and salts is restricted. However, noodles, especially udon using wheat flour as a main material, have a protein-like gluten, which is contained in flour in an amount of about 8 to 9% by weight (primary flour often used for dry noodles), that is, a gluten-like network. It serves as a link for maintaining the noodle strings. For this reason, if the amount of gluten, which is a protein, is reduced, noodle strings cannot be maintained in a raw noodle state.
【0004】このため従来の病人食となるデンプン麺
や、デンプンスパゲティー等は、デンプンを完全に糊化
した状態で所定の形状にして乾燥させ製出していたもの
であるが、前記の製品は、必ずしも風味がうどんに近似
せず、レイメンやビーフンに近似しているし、また調理
時間が異常に長いという欠点がある。そこで本発明は、
従来のうどん類の乾麺に近似し、且つ調理時間が短い新
規な低塩低蛋白質乾麺を提案したものである。[0004] For this reason, starch noodles and starch spaghetti, which are conventional sick foods, are produced by drying starch into a predetermined shape in a completely gelatinized state. Flavors do not always approximate udon, but approximate ramen or rice noodles, and the cooking time is abnormally long. Therefore, the present invention
The present invention proposes a novel low salt and low protein dry noodle which is similar to conventional noodles and has a short cooking time.
【0005】[0005]
【課題を解決するための手段】本発明に係る低塩低蛋白
乾麺の製造方法は、小麦デンプン粉を主成分として、麺
製造に使用する粉類全体の80〜50%を占める第一次
材料に熱湯を添加混合して餅状とし、更に第二次材料と
して残余量のデンプン粉を添加混練し、圧延して所定の
麺切りを行った後、茹でることなくそのまま乾燥行い、
蛋白質を1重量%以下にしたことを特徴とするものであ
る。Method for producing a low salt low protein dry noodles according to the present invention, in order to solve the problem] as a main component of wheat starch powder, noodle
A dough by adding a mixture of hot water to the primary material, which accounts for 80-50% of the total flour used in the preparation, and further second material
The residual amount of starch powder was added and kneaded, after the predetermined noodle cutting and rolling, have it dry燥行without boiling,
It is characterized in that the protein is reduced to 1% by weight or less.
【0006】また特に前記の製造方法に於いて、第一次
材料の一部に、アルファ化デンプン粉を使用したり、麺
用小麦粉を使用してなることを特徴とするものである。[0006] In particular, in the above-mentioned production method, pre-gelatinized starch powder or wheat flour for noodles is used as a part of the primary material.
【0007】[0007]
【作用】小麦デンプン粉を主成分とする第一次材料に熱
湯を添加混合すると、小麦デンプン粉がアルファ化して
餅状となる。なおこの第一次材料に一部アルファ化デン
プン粉を添加しておくと、第一次材料のアルファ化が促
進されるし、また許容蛋白質量に見合うグルテン量とな
る麺用小麦粉を添加することで、うどんの風味を出すこ
とができる。When a hot water is added to and mixed with a primary material containing wheat starch powder as a main component, the wheat starch powder is pregelatinized into a rice cake. If preliminarily pregelatinized starch powder is added to this primary material, pregelatinization of the primary material is promoted, and wheat flour for noodles that has a gluten amount matching the allowable protein mass must be added. So you can get the flavor of udon.
【0008】前記の餅状の第一次材料に二次材料である
デンプン粉を添加混合混練すると、第一次材料の糊状ア
ルファ化デンプンが繋ぎとなり、麺状に製出できるもの
で、特にグルテンの作用を助長する食塩の添加も必要と
しない。従って前記混練物を常法手段で乾麺にすること
ができ、製出された乾麺は、低塩低蛋白質となり、而も
従前の乾麺と同様に調理できるものである。[0008] When starch powder as a secondary material is added to the rice cake-like primary material and mixed and kneaded, the pregelatinized pregelatinized starch of the primary material is connected and can be produced in a noodle shape. Neither is it necessary to add salt to promote the action of gluten. Therefore, the kneaded product can be made into dry noodles by a conventional method, and the produced dry noodles have low salt and low protein, and can be cooked similarly to conventional dry noodles.
【0009】[0009]
【実施例】次に本発明の実施例について説明する。 <第一実施例>小麦デンプン粉(蛋白質含量0.3%)
60kg,麺用小麦粉(蛋白質含量9%)10kg,ア
ルファ化デンプン粉(蛋白質含量0.4%)10kgか
らなる第一次材料をミキサーで混合し、90℃以上の熱
湯77リットル加えて2分間ミキシングを行い、全体を
餅状とした。更に第二次材料であるタピオカ澱粉(蛋白
質含量0.3%)60kgを加えて5分間ミキシングを
行い麺生地(加水率55%)を製出する。この麺生地を
常法通りロール圧延を施して1.1mm以下の麺帯と
し、麺切りを行った後常法通りの乾燥を行った。前記実
施によって蛋白質含量0.916%で、無塩の乾麺が得
られた。この乾麺は、100g当たり1リットルのお湯
で7分間の茹で時間で調理できた。Next, an embodiment of the present invention will be described. <First Example> Wheat starch flour (protein content 0.3%)
A primary material consisting of 60 kg, 10 kg of flour for noodles (9% protein content) and 10 kg of pregelatinized starch powder (0.4% protein content) is mixed in a mixer, and 77 liters of boiling water at 90 ° C. or higher is added and mixed for 2 minutes. And the whole was made into a rice cake shape. Further, 60 kg of tapioca starch (protein content 0.3%) as a secondary material is added and mixed for 5 minutes to produce noodle dough (water content 55%). This noodle dough was roll-rolled as usual to form a noodle belt of 1.1 mm or less, cut into noodles, and dried as usual. According to the above procedure, salt-free dried noodles having a protein content of 0.916% were obtained. The dried noodles could be cooked with 1 liter of hot water per 100 g for 7 minutes.
【0010】<第二実施例>小麦デンプン粉(蛋白質含
量0.3%)50kg,麺用小麦粉(蛋白質含量9%)
10kg,アルファ化デンプン粉(蛋白質含量0.4
%)30kgからなる第一次材料をミキサーで混合し、
95℃以上の熱湯79リットル加えて5分間ミキシング
を行い、全体を餅状とした。更に第二次材料であるタピ
オカ澱粉(蛋白質含量0.3%)50kgを加えて5分
間ミキシングを行い麺生地(加水率56.4%)を製出
する。この麺生地を常法通りロール圧延を施して1.1
mm以下の麺帯とし、麺切りを行った後常法通りの乾燥
を行った。<Second embodiment> 50 kg of wheat starch flour (protein content 0.3%), wheat flour for noodles (protein content 9%)
10 kg, pregelatinized starch powder (protein content 0.4
%) 30 kg of the primary material is mixed with a mixer,
79 liters of hot water of 95 ° C. or higher was added, and mixing was performed for 5 minutes to make the whole into a rice cake shape. Further, 50 kg of tapioca starch (protein content 0.3%) as a secondary material is added and mixed for 5 minutes to produce noodle dough (water content 56.4%). This noodle dough is roll-rolled in the usual manner to obtain 1.1.
After the noodle band was cut into noodle bands of not more than mm, drying was performed in the usual manner.
【0011】前記実施によって蛋白質含量0.916%
で、無塩の乾麺が得られた。この乾麺は、100g当た
り1リツトルのお湯で7分間の茹で時間で調理できた。
更に材料比率、加水率、熱湯温度、ミキシング時間など
を種々変更して実施したところ、材料比率は下記表1の
通りである。According to the above procedure, the protein content is 0.916%
Thus, salt-free dry noodles were obtained. The dried noodles could be cooked in boiling water of 1 liter per 100 g for 7 minutes.
Furthermore, when the material ratio, the water addition rate, the hot water temperature, the mixing time and the like were changed variously, the material ratio was as shown in Table 1 below.
【0012】[0012]
【表1】 [Table 1]
【0013】特に前記第一次材料の麺用小麦粉は、第二
次材料を考慮してその蛋白質総量が全体で1重量%以下
となるように設定し、二次材料のデンプン粉は、実施例
で示したタピオカ澱粉の他に、小麦デンプン粉、コーン
スターチ等でも良い。In particular, the wheat flour for noodles as the primary material is set so that the total amount of protein is 1% by weight or less in consideration of the secondary material. Besides tapioca starch, wheat starch powder, corn starch and the like may be used.
【0014】また加水率も45〜58%程度として良い
が、加水温度並びに第一次材料比率によって異なるが、
麺帯がべとつかず且つパサパサしない50%前後が最適
と認められる。また加水温度も90℃以上であれば良い
と認められるが、ミキサー等の機器を予め余熱するな
ど、熱損失を少なくし、麺帯のロール圧延時に生地に粘
りが存在する状態を維持できる範囲であれば良い。The rate of water addition may be about 45 to 58%, which depends on the temperature of water addition and the ratio of primary materials.
Around 50% where the noodle belt is not sticky and not crisp is considered optimal. It is also advisable that the water temperature is 90 ° C. or higher. However, heat loss is reduced, for example, by preheating equipment such as a mixer, as long as the state in which the dough remains sticky during roll rolling of the noodle band is maintained. I just want it.
【0015】更に塩分は無添加でも良いが、特に第一次
材料に添加して、製出品を所望の塩分量とすれば良いも
のである。Further, salt may be added without any addition, but it is particularly preferable that the salt is added to the primary material to make the desired amount of salt for production.
【0016】[0016]
【発明の効果】以上のように本発明は、うどん類の乾麺
に於いて、特に低蛋白を実現するために、麺線維持のた
めのグルテンの代わりに、糊状状態のアルファ化デンプ
ンによるつなぎによって麺線を確保し、低蛋白で且つ従
来のうどん類の乾麺と同様の調理時間で調理できると共
に、同様の風味を有する病人食として最適な低蛋白低塩
の乾麺を提供できたものである。Industrial Applicability As described above, the present invention relates to dry noodles of noodles, especially in order to realize low protein content, in place of gluten for maintaining noodle strings, and using glued starch in the form of paste to bind the noodles. Thus, it is possible to provide a low-protein, low-salt dry noodle which is low in protein and can be cooked in the same cooking time as conventional noodles dry noodles, and has a similar flavor and is optimal as a sick food for people with illness. .
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平6−327424(JP,A) 特公 昭26−215(JP,B1) (58)調査した分野(Int.Cl.6,DB名) A23L 1/16 - 1/162──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-6-327424 (JP, A) JP-B-26-215 (JP, B1) (58) Fields investigated (Int. Cl. 6 , DB name) A23L 1/16-1/162
Claims (3)
に使用する粉類全体の80〜50%を占める第一次材料
に熱湯を添加混合して餅状とし、更に第二次材料として
残余量のデンプン粉を添加混練し、圧延して所定の麺切
りを行った後、茹でることなくそのまま乾燥を行い、蛋
白質を1重量%以下にしたことを特徴とする低塩低蛋白
乾麺の製造方法。1. Production of noodles using wheat starch powder as a main component
A dough by adding a mixture of hot water to the primary material, which accounts for 80-50% of the total flour used to, as a further secondary material
The residual amount of starch powder was added and kneaded, the predetermined noodles cut and rolled
After the conducted Ri, as it is performed Drying, low salt low protein dry noodle producing method characterized in that the protein to less than 1% by weight without boiling.
法に於いて、第一次材料の一部に、少なくとも麺製造に
使用する粉類全体の30%以下の量のアルファ化デンプ
ン粉を使用してなることを特徴とする低塩低蛋白乾麺の
製造方法。Wherein in the manufacturing method of the low salt low protein Noodles according to claim 1 Symbol placement, a portion of the primary material, at least in noodle manufacturing
A method for producing low salt and low protein dry noodles, comprising using pregelatinized starch powder in an amount of 30% or less of the whole flours to be used.
製造方法に於いて、第一次材料の一部に、少なくとも麺
製造に使用する粉類全体の10%以下の量の麺用小麦粉
を使用してなることを特徴とする低塩低蛋白乾麺の製造
方法。3. The method for producing a low-salt, low-protein dry noodle according to claim 1 or 2, wherein at least a part of the primary material comprises noodles.
A method for producing low-salt, low-protein dry noodles, comprising using wheat flour for noodles in an amount of 10% or less of the whole flours used for production.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6337971A JP2757299B2 (en) | 1994-12-26 | 1994-12-26 | Method for producing low salt, low protein dry noodles |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP6337971A JP2757299B2 (en) | 1994-12-26 | 1994-12-26 | Method for producing low salt, low protein dry noodles |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH08173069A JPH08173069A (en) | 1996-07-09 |
JP2757299B2 true JP2757299B2 (en) | 1998-05-25 |
Family
ID=18313724
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP6337971A Expired - Fee Related JP2757299B2 (en) | 1994-12-26 | 1994-12-26 | Method for producing low salt, low protein dry noodles |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2757299B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4245156B2 (en) * | 2004-03-30 | 2009-03-25 | 昭和産業株式会社 | Method for producing dried noodles |
JP4602243B2 (en) * | 2005-12-20 | 2010-12-22 | 株式会社大竹麺機 | Noodle manufacturing method |
Family Cites Families (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06327424A (en) * | 1993-05-20 | 1994-11-29 | Showa Sangyo Co Ltd | Cereal flour composition for low-protein noodle and low-protein noodle made thereof |
-
1994
- 1994-12-26 JP JP6337971A patent/JP2757299B2/en not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
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JPH08173069A (en) | 1996-07-09 |
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