JP2780881B2 - Method of producing three-layer raw Chinese noodles - Google Patents
Method of producing three-layer raw Chinese noodlesInfo
- Publication number
- JP2780881B2 JP2780881B2 JP3251856A JP25185691A JP2780881B2 JP 2780881 B2 JP2780881 B2 JP 2780881B2 JP 3251856 A JP3251856 A JP 3251856A JP 25185691 A JP25185691 A JP 25185691A JP 2780881 B2 JP2780881 B2 JP 2780881B2
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- Prior art keywords
- noodle
- noodles
- dough
- layer
- outer layer
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Description
【0001】[0001]
【産業上の利用分野】本発明は、長期保存性を有し、か
つ優れた味覚と食感を有する、ウエット状態の三層生中
華めん類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 method for producing wet three-layer Chinese noodles having a long-term storage property and excellent taste and texture.
【0002】[0002]
【従来の技術】消費者の食生活における近年の簡便化志
向及び本格志向の中で、麺類についても、例えば、熱湯
を注ぐだけで調理できかつ即時喫食でき、しかも、長期
保存性を有する生麺類の開発が望まれている。また、近
年、このような流れを反映して、4〜5ケ月以上もの長
期保存性を付与した生麺類が商品化され人気を集めてい
る。2. Description of the Related Art In recent years, with regard to the simplicity and full-scale orientation of the eating habits of consumers, noodles that can be cooked and instantly eaten simply by pouring in hot water and have a long-term storage property are also available. The development of is desired. In recent years, reflecting such a trend, raw noodles having a long-term storage property of 4 to 5 months or more have been commercialized and gained popularity.
【0003】生麺類は、生めん、茹でめん、蒸しめんな
どの総称であり、冷凍めんもこの部類に入れられてい
る。生麺類は水分含量が高いため、冷凍麺以外は常温で
の保存性が悪い。[0003] Raw noodles are a general term for raw noodles, boiled noodles, steamed noodles and the like, and frozen noodles are also included in this category. Raw noodles have a high moisture content and therefore have poor storage stability at room temperature except for frozen noodles.
【0004】これら生麺類に、保存性を付与する方法と
しては、プロピレングリコールやエタノール等の静菌剤
添加法、レトルト殺菌法、pH調整剤(酸性にpHを調
整する)と簡易加熱殺菌とを併用する方法などがある
が、うどん、そば等の生麺類においては、後者の併用方
法を使用する場合が多い。[0004] As a method for imparting preservability to these raw noodles, a method of adding a bacteriostatic agent such as propylene glycol or ethanol, a retort sterilization method, a pH adjuster (for adjusting the pH to acidic) and simple heat sterilization are used. Although there is a method of using them in combination, the latter method is often used for raw noodles such as udon and buckwheat.
【0005】しかしながら、生麺類のうち、特にラーメ
ン・焼きそば等の中華めん類においては、その製造上、
かんすい等のアルカリ剤を使用することが必須であり、
これら中華めん類に前記pH調整剤(酸性にpHを調整
する)を使用して麺を酸性化すると、麺の『腰』の軟弱
化に止まらず、『麺』のつながりが弱くなり麺線が切れ
やすくなり、中華めんとしての基本的な麺質の劣化を伴
うため、当該併用方法の採用は技術上実施困難となって
いる。一部で同法を採用した生タイプのラーメン商品も
あるが、これは『腰』の軟弱化を抑えるために、卵など
を使用したものであるが、これらによっては未だ、生中
華めん本来の『腰』の強さ等の食感を実現したものとは
なっていない。[0005] However, among the raw noodles, especially for Chinese noodles such as ramen and yakisoba,
It is indispensable to use an alkaline agent such as kansui,
When the noodles are acidified using the above-mentioned pH adjuster (acidically adjusts the pH) to these Chinese noodles, the noodles are not only weakened but the connection of the noodles is weakened and the noodle strings are broken. It becomes technically difficult to implement such a combined method because it becomes easier and accompanied by deterioration of the basic noodle quality as Chinese noodles. There are also some raw-type ramen products that adopt the same method, but this uses eggs etc. to suppress the softening of the waist, but depending on these, still the original raw Chinese noodles The texture of the waist is not realized.
【0006】他方、麺へのアルギン酸又はその塩の添加
に関しては、生麺に所要量の水分を含浸せしめ、かつア
ルギン酸カルシウムの凝固性被膜で被覆せしめた早ゆで
生麺の製造方法(特公昭61−12662号)等があるが、こ
れは、早ゆでさせるために多量の水分を含浸せしめたう
どん・そばの生麺において、アルギン酸がカルシウムに
よってカルシウム塩として凝固する性質を利用して、単
に麺表面に保形性を付与させるものであって、麺の長期
保存性及び中華めんとしての良好な食感を確保すること
については全く欠落したものである。On the other hand, with respect to the addition of alginic acid or a salt thereof to noodles, a method of producing raw noodles in which raw noodles are impregnated with a required amount of water and coated with a coagulable film of calcium alginate (Japanese Patent Publication No. Sho 61) No.-12662), but this is based on the fact that alginic acid is coagulated as a calcium salt by calcium in the raw noodles of udon and buckwheat noodles impregnated with a large amount of water to make them boil quickly. In this method, the noodles are provided with a shape-retaining property, and the long-term preservation of the noodles and the securing of a good texture as Chinese noodles are completely lacking.
【0007】さらに又、麺線を複合一体化する三層から
なる多層麺についても、従来から研究されており、例え
ば、(イ)栄養素を包蔵するうどんの製造方法(特公昭
28−4030号)、(ロ)中空芯部に卵液を封入した
卵液入麺体の構造(実公昭27−5472号)、(ハ)
麺線の内層を蛋白単独もしくは蛋白と小麦粉よりなる層
とした多層麺(特公昭56−54129号)、(ニ)麺
線の内層に比較して外層のデンプン含有率を相対的に多
くした多層麺(特公昭54−40621号)などがあ
る。Further, multi-layered noodles consisting of three layers in which noodle strings are combined and integrated have been studied in the past, for example, (a) a method for producing a udon containing nutrients (Japanese Patent Publication No. 28-4030). (B) Structure of noodle body with egg fluid in which egg fluid is sealed in hollow core portion (Japanese Utility Model Publication No. 27-5472), (c)
Multi-layer noodles in which the inner layer of a noodle string is a layer composed of protein alone or protein and flour (Japanese Patent Publication No. 56-54129), (d) a multilayer in which the starch content of the outer layer is relatively higher than that of the inner layer of the noodle string Noodles (Japanese Patent Publication No. 54-40621).
【0008】しかしながら、(イ)は栄養強化麺であっ
て麺の物性を改善するものではなく、(ロ)は、麺線の
内層として卵液層を形成することによって麺線の『腰』
を強化するものであり、また(ハ)は蛋白質を形成する
ことによって麺線の『腰』を強化するものであり、
(ニ)は外層のでんぷん含有率を多くして、つるみとな
めらかさを付与するものであり、共にアルギン酸添加に
よる麺質向上とは異質のものである。 また、前出の特
公昭61−12662号公報に開示された技術、ならびに
(イ)乃至(ニ)は、いずれも、生麺類に長期保存性を
付与できるものではない。However, (a) is a nutrient-enriched noodle which does not improve the physical properties of the noodle, and (b) forms an egg layer as an inner layer of the noodle string, thereby forming a "waist" of the noodle string.
(C) is to strengthen the “hip” of the noodle strings by forming protein,
(D) increases the starch content of the outer layer to impart smoothness and smoothness, and both are different from the noodle quality improvement by the addition of alginic acid. In addition, Japanese, supra
Sho 61-12662 discloses a technique disclosed, if <br/> each time (a) to (d) are both not capable of imparting long-term storage properties to the raw noodles.
【0009】[0009]
【発明が解決しようとする課題】ラーメンや焼きそば等
の生中華めん類に長期保存性を付与するに際して、静菌
剤添加法は添加物使用の点で消費者に与えるイメージが
好ましくなく、約120℃以上のレトルト殺菌は、高温
加熱処理するために、麺がいわゆる『レトルト焼』を起
こして美観上好ましくない上に、食感も生の麺類とはか
け離れたものになるので好ましくない。In order to impart long-term preservability to raw Chinese noodles such as ramen and yakisoba, the method of adding a bacteriostatic agent does not give the consumer an image in terms of the use of additives. The above-mentioned retort sterilization is not preferable because the noodles cause so-called "retort-baking" due to high-temperature heat treatment, which is not aesthetically pleasing and the texture is far from that of raw noodles.
【0010】また、生中華めん類を、うどん等と同様に
してpH調整剤(酸性にpHを調整する)と簡易加熱殺
菌との併用方法で保存性を付与することも考えられる
が、しかしこの場合には次のような問題がある。すなわ
ち、中華めんは前述のごとく、かんすい等のアルカリ剤
を加えることてによってアルカリ性となっており、これ
によって生中華めん独特の強い『腰』や『粘弾性』が発
現するので、pH調整によってめんを酸性化すると小麦
粉のグルテンの粘弾性が喪失され、加えて麺線に展延性
がなくなり、その結果、麺は軟弱で『腰』のない食感と
なるだけでなく、『麺』のつながりが悪くなり麺線が弱
くて切れ易く、結局、生中華めんの基本的な麺質及び食
感が喪失されることになる。[0010] It is also conceivable that raw Chinese noodles are imparted with preservative properties in the same manner as udon or the like by a combined use of a pH adjuster (acidically adjusts the pH) and simple heat sterilization. Has the following problems. In other words, as described above, Chinese noodles are made alkaline by adding an alkaline agent such as kansui, and the strong "waist" and "viscoelasticity" unique to raw Chinese noodles are developed. The flour loses the gluten viscoelasticity of the flour and, in addition, the noodle strings become less malleable, resulting in noodles not only having a soft, "waistless" texture, but also having a poor "noodle" connection. The noodle strings are weak and easy to cut, resulting in the loss of the basic noodle quality and texture of raw Chinese noodles.
【0011】すなわち、アルカリ性の麺線を酸性化する
ために、長期保存性は付与されるが肝心の生中華めん本
来の麺質及び食感が失われるという不都合が生じるので
ある。That is, since the alkaline noodle strings are acidified, long-term preservability is imparted, but there is a disadvantage that the essential noodle quality and texture of the raw Chinese noodles are lost.
【0012】本出願人は、このような問題点を解消する
ために、既に、アルギン酸添加麺の製造方法を発明し、
中性乃至弱アルカリ性の麺線を最終的に酸性pH域に調
整することにより、しっかりした『腰』、『粘弾性』、
『湯のび防止』を実現することができると同時に、長期
保存性をも有する麺類の製造法を特許出願(特願平3−
174129号)したところである。The present applicant has already invented a method for producing alginic acid-added noodles in order to solve such problems,
By finally adjusting the neutral to weakly alkaline noodle strings to the acidic pH range, a firm “waist”, “viscoelasticity”,
Patent application for a method for producing noodles that can realize “prevention of hot water spread” and also have long-term storage properties (Japanese Patent Application No.
174129).
【0013】しかしながら、この単層でのアルギン酸の
添加麺は、粘弾性が付与されて『腰』が強くなり、湯の
び防止の点においても十分な効果が得られるものの、生
中華めん本来のそれに比べて、麺線の粘り(粘着性)が
やや少なく、また、滑らかさ、しなやかさや透明感にお
いても充分ではなかった。However, alginic acid-added noodles in a single layer are imparted with viscoelasticity to strengthen the "stiffness" and have a sufficient effect in preventing hot water spreading. Thus, the noodle strings had a little less stickiness (adhesiveness), and were insufficient in smoothness, suppleness and transparency.
【0014】[0014]
【課題を解決するための手段】そこで、本発明者らは、
このような問題点を解消して、生中華めん類でありなが
ら、pH調整(酸性にpHを調整する)と適宜加熱殺菌
を併用して長期保存性を付与し、しかも、当該酸処理に
よっても、生中華めんが本来有する独特の『腰』、『粘
り(粘着性)』と歯ごたえを有し、さらに、湯のびしに
くく、口当たり等も良好で、かつ、長期保存性をも兼ね
備えた生中華めん類を製造すべく鋭意研究を進めた結
果、アルギン酸添加麺帯を多層化し、酸液で処理するこ
とで所望の生中華めん類を得ることを知見し、本発明の
完成に至ったのである。Means for Solving the Problems Accordingly, the present inventors have:
In order to solve such problems, while being raw Chinese noodles, pH adjustment (adjusting the pH to acidic) and heat sterilization are used in combination to provide long-term storage properties, and even with the acid treatment, Raw Chinese noodles that have the unique “hips” and “stickiness (stickiness)” and texture of raw Chinese noodles that are inherent to raw Chinese noodles, are resistant to hot water, have a good mouthfeel, and have long-term storage properties. As a result of intensive research for the production, the present inventors have found that a desired raw Chinese noodles can be obtained by multiplying the alginic acid-added noodle belt and treating it with an acid solution, and have completed the present invention.
【0015】すなわち、本発明の方法は、(1)小麦粉
もしくは小麦粉と澱粉を主成分とする原料粉に、必要に
応じてアルカリ剤、食塩等を加え、水と混練し、外層用
の麺生地を調製し、(2)小麦粉もしくは小麦粉と澱粉
を主成分とする原料粉に、アルギン酸及び/又はアルギ
ン酸塩、アルカリ剤、必要に応じて食塩等を加えて、水
と混練し、中性乃至弱アルカリ性のpHを呈する内層用
麺生地を調製し、(3)前記、内層用生地と外層用生地
をロール圧延等の常法により各々麺帯とし、これらを更
に複合圧延することにより、外層/内層/外層からなる
麺帯とし、常法により麺線とした後、α化処理を施し、
(4)次いで、前記α化処理を施した麺線を酸液処理し
て、麺線pHを酸性域に調整し、次いで(5)前記pH
調整した麺線を包装密封した後、加熱殺菌処理する工程
からなる三層生中華麺類の製造方法であり、また、本発
明の第2の方法として、前記工程中、麺線のα化処理を
酸液浸漬工程において同時に実施する工程を有する三層
生中華麺類の製造方法である。 また、内層及び/又は
外層用の麺生地、あるいは、麺帯を各々、常圧下で調製
する以外に、減圧下で調製する手段を講じることによっ
て、より品質の良好な三層生中華麺類を製造する製造方
法である。That is, the method of the present invention comprises the steps of: (1) adding an alkali agent, salt, and the like, if necessary, to wheat flour or a raw material flour containing starch and starch, kneading with water, and noodle dough for the outer layer. was prepared, (2) the raw material powder composed mainly of wheat flour or flour and starch, alginic acid and / or alginate, an alkaline agent, the addition of sodium chloride or the like, if necessary, with water and kneaded, neutral to weakly An inner layer noodle dough exhibiting an alkaline pH is prepared. (3) The inner layer dough and the outer layer dough are each formed into a noodle band by a conventional method such as roll rolling, and these are further subjected to composite rolling to form an outer layer / inner layer. / After making into a noodle band consisting of an outer layer and making it into a noodle string by an ordinary method,
(4) Then, the gelatinized noodle strings are treated with an acid solution to adjust the pH of the noodle strings to an acidic range.
It is a method for producing three-layer raw Chinese noodles comprising a step of heat-sterilizing after packaging and sealing the adjusted noodle strings, and as a second method of the present invention, in the above-mentioned step, the gelatinization treatment of the noodle strings is performed. This is a method for producing three-layer raw Chinese noodles, which has a step of performing simultaneously in the acid liquid immersion step. Also, in addition to preparing the noodle dough for the inner layer and / or the outer layer, or the noodle belt under normal pressure, a means of preparing the three-layer raw Chinese noodles under reduced pressure is provided. Manufacturing method.
【0016】本発明における麺生地原料粉としては、め
ん類製造に際して通常使用される小麦粉、澱粉等が使用
でき、澱粉では小麦澱粉、米澱粉等の穀類澱粉、とうも
ろこし澱粉、いも類澱粉、豆類澱粉等及びこれらの加工
澱粉類を用いることができ、さらに、そば粉等の穀粉類
も用いることができる。As the noodle dough raw material powder in the present invention, wheat flour, starch, etc., which are usually used in the production of noodles, can be used. And these modified starches can be used, and further, flours such as buckwheat flour can be used.
【0017】本発明におけるアルカリ剤とは、通常、中
華めん類製造に使用されるかんすい、重合リン酸塩等、
一般的に使用可能な公知の食品用アルカリ剤であって、
より具体的には、例えば、炭酸ナトリウム、炭酸カリウ
ム、炭酸水素ナトリウム、炭酸アンモニウム、リン酸ナ
トリウム、リン酸カリウム、ポリリン酸塩、縮合リン酸
塩等の1種又は2種以上の混合物などを用いることがで
きる。但し、カルシウム塩を含むアルカリ剤は、本発明
においては好ましくない。In the present invention, the alkali agent is generally used for the production of Chinese noodles, for example, a polymerized phosphate, etc.
A commonly used known food alkaline agent,
More specifically, for example, one or a mixture of two or more of sodium carbonate, potassium carbonate, sodium hydrogen carbonate, ammonium carbonate, sodium phosphate, potassium phosphate, polyphosphate, condensed phosphate, and the like are used. be able to. However, an alkaline agent containing a calcium salt is not preferred in the present invention.
【0018】アルカリ剤の添加量は、外層内層各々につ
いて、そのアルカリ剤の種類に応じ適宜加減されるが、
本発明においては、アルギン酸及び/又はアルギン酸塩
の添加と生中華めんのテクスチャー発現等との関係で、
麺生地のpHが中性乃至弱アルカリ性、好ましくは約
6.5〜9.0になるように添加量を設定する。pHが
約6.5以下では、生中華めんとしての麺質や食感が得
られないので好ましくなく、また、pH9.0以上にな
ると、後工程の酸液処理において、麺線pHの酸性域へ
の移行が不十分となる危険性があり、その結果長期間の
保存性付与が十分実現できなくなり、また、中華めん本
来の麺質の発現が困難となるので好ましくない。The amount of the alkali agent added is appropriately adjusted depending on the type of the alkali agent in each of the outer and inner layers.
In the present invention, the relationship between the addition of alginic acid and / or alginate and the appearance of texture of raw Chinese noodles,
The addition amount is set such that the pH of the noodle dough is neutral to weakly alkaline, preferably about 6.5 to 9.0. If the pH is less than about 6.5, the noodle quality and texture as raw Chinese noodles are not obtained, which is not preferable. There is a risk that the transfer of the noodles may become insufficient, and as a result, it is not possible to sufficiently impart long-term storage stability, and it is difficult to express the original noodle quality of Chinese noodles.
【0019】本発明におけるアルギン酸塩としては、ア
ルギン酸のアルカリ金属塩(例えば、アルギン酸ナトリ
ウム、アルギン酸カリウム等)、マグネシウム塩、アン
モニウム塩などを用いることができ、これらアルギン酸
塩及びアルギン酸は、適宜市販の製品を使用できる。そ
の添加方法は、粉体のままでも、また、予め水溶液とし
て添加しても、適宜選択できる。As the alginate in the present invention, an alkali metal salt of alginic acid (eg, sodium alginate, potassium alginate, etc.), a magnesium salt, an ammonium salt, and the like can be used. Can be used. The addition method can be appropriately selected, either as a powder or as an aqueous solution in advance.
【0020】アルギン酸及び/又はアルギン酸塩の添加
量は、内層用麺生地における他の製麺原料との関係、例
えば、アルカリ剤の添加量とそれに基づく麺生地のp
H、また酸液処理の程度、製品の麺質(腰の強さ等)を
勘案して適宜決定されるが、原料粉1kgに対して通常
約0.5g(約0.05%以上)以上が好ましく、アル
ギン酸成分が約0.05%よりも少ないと、製品の
『腰』の軟弱化を防止する効果が発揮されにくく、ま
た、一方過剰に添加すると麺質の腰が強くなりすぎ、食
感及び食味が悪くなって、生中華めんとしてのテクスチ
ャーが損なわれる。The amount of alginic acid and / or alginic acid added depends on the relationship with other noodle-making raw materials in the inner layer noodle dough, for example, the amount of the alkali agent added and the p of the noodle dough based on it.
H, the degree of acid solution treatment and the noodle quality of the product (strength, etc.) are appropriately determined, but usually about 0.5 g (about 0.05% or more) or more per 1 kg of raw material powder If the alginic acid component is less than about 0.05%, it is difficult to exert the effect of preventing the softening of the “waist” of the product. On the other hand, if added too much, the noodle-like waist becomes too strong, The texture and taste deteriorate, and the texture of raw Chinese noodles is impaired.
【0021】外層及び内層の麺生地の調製は、従来公知
の装置によって各々常圧下または減圧下に実施され、後
者では例えば減圧ミキサー等を使用することができる。The preparation of the outer layer and inner layer noodle dough is carried out at normal pressure or reduced pressure, respectively, by a conventionally known apparatus. In the latter case, for example, a reduced pressure mixer or the like can be used.
【0022】また、外層及び内層の麺帯は、各々常法に
よりロール圧延等によって製造し、または、減圧下でエ
クストルーダー等による押し出し麺帯の形成等により製
造できる。このとき例えば、公知の麺帯製造装置(特願
昭59−254855号)等も使用できる。The outer layer and the inner layer noodle belt can be manufactured by roll rolling or the like by a conventional method, or can be manufactured by forming an extruded noodle band using an extruder or the like under reduced pressure. At this time, for example, a known noodle band manufacturing apparatus (Japanese Patent Application No. 59-254855) can be used.
【0023】減圧下で麺生地及び/又は麺帯を製造する
ことは、混練等に際して内部に包含された気体の脱気を
促進し、緻密な生地や麺帯を得ることができ、製品のな
めらかさ、透明感、ほぐれ等の点において、より一層の
好結果を得ることができる。The production of the noodle dough and / or noodle belt under reduced pressure promotes the degassing of the gas contained therein during kneading and the like, so that a dense dough or noodle belt can be obtained, and the product can be smoothed. Further, in terms of transparency, unraveling, etc., even better results can be obtained.
【0024】内外層麺帯の複合圧延及び麺線切出しは、
常法により実施できる。The composite rolling of the inner and outer layer noodle strips and the cutting of the noodle strings are performed as follows.
It can be carried out by a conventional method.
【0025】本発明において、麺線のα化処理は、煮熱
・蒸煮等、従来公知の方法及び装置を使用して実施で
き、また、麺線の酸液処理は、当該α化処理の後に別途
pH調整した酸液にて麺線を処理する方法(本発明の第
1方法)、当該α化処理と同時に同一工程で麺線の酸液
処理を行う方法(本発明の第2方法)のいずれかを選択
できる。前者方法においては、麺線の酸液中への浸漬、
酸液の麺線への塗布・噴霧等にて実施でき、後者方法に
おいては、煮熱用水に酸を添加した酸性溶液を用いての
煮熱、蒸煮工程中で麺線への酸液の散布又は噴霧等にて
実施できる。In the present invention, the gelatinization treatment of the noodle strings can be carried out using a conventionally known method and apparatus such as boiling and steaming, and the acid solution treatment of the noodle strings is performed after the gelatinization treatment. A method of treating noodle strings with an acid solution whose pH has been separately adjusted (the first method of the present invention), and a method of treating the noodle strings with the acid solution in the same step simultaneously with the gelatinization treatment (the second method of the present invention) You can choose either one. In the former method, immersion of the noodle strings in an acid solution,
It can be carried out by applying / spraying the acid solution on the noodle strings. In the latter method, the acid solution is added to the noodle strings during the boiling heat and steaming process using an acid solution obtained by adding an acid to boiling water. Or it can be implemented by spraying or the like.
【0026】酸液処理に使用する酸としては、酢酸、乳
酸、クエン酸、リンゴ酸、醸造酢等食品に使用できるも
のを適宜選択して用いることができる。酸液処理の条件
は、使用する酸の種類、麺線のpH程度、麺線のアルカ
リ度、付与すべき長期保存性の程度、製品としての生中
華めん類の麺質等を考慮して適宜設定できるが、酸液処
理した後の麺線のpHが酸性になることが必須である。As the acid used for the acid solution treatment, acetic acid, lactic acid, citric acid, malic acid, vinegar, and the like that can be used for foods can be appropriately selected and used. The conditions of the acid solution treatment are appropriately set in consideration of the kind of the acid to be used, the pH of the noodle strings, the alkalinity of the noodle strings, the degree of long-term storage stability to be provided, the noodle quality of raw Chinese noodles as a product, and the like. Although it is possible, it is essential that the pH of the noodle strings after the acid solution treatment becomes acidic.
【0027】本発明においては、当該酸液処理によっ
て、麺線内層に含有されるアルギン酸及び/又はアルギ
ン酸塩が不溶化したアルギン酸となり、これが内層全般
に3次元的な網目組織を形成しているものと推定され、
麺線の『腰』、『粘弾性』を保持又は強化することがで
きる。 また、同時に麺線を酸性域に調整するために、
比較的低温での加熱殺菌を行うことにより、長期保存性
を付与することができる。 従って、本発明における酸
液処理は、従来の二律背反であった問題点を一挙に解決
できるものである。In the present invention, the treatment with the acid solution changes the alginic acid and / or alginic acid contained in the inner layer of the noodle strings into insolubilized alginic acid, which forms a three-dimensional network structure throughout the inner layer. Estimated,
"Waist" of noodles line, that-out <br/> in to retain or enhance the "viscoelastic". At the same time, to adjust the noodle strings to the acidic range,
By performing heat sterilization at a relatively low temperature, long-term storage stability can be imparted. Therefore, the acid solution treatment according to the present invention can solve the problems which were contradictory to the conventional one at a time.
【0028】前記工程を経てpH調整された麺線は、公
知方法によって所定量目毎に包装密封され、次いでこれ
を加熱殺菌処理する。加熱条件は、通常、酸処理による
麺のpHや酸度によって異なるが、蒸気殺菌庫温度85
℃で30分以上、95℃で20分以上が必要とされ、こ
の他適宜、殺菌に必要な条件を設定できる。The noodle strings whose pH has been adjusted through the above steps are packaged and sealed at predetermined intervals by a known method, and then heat-sterilized. The heating conditions usually vary depending on the pH and acidity of the noodles by the acid treatment,
For 30 minutes or more at 95 ° C. and for 20 minutes or more at 95 ° C., other conditions necessary for sterilization can be appropriately set.
【0029】本発明によって製造された生中華めん類
は、従来のごとき袋入りの包装生麺として商品化される
他、ポリスチレン等の容器に他の調味料、具材と共に収
納し、いわゆるカップ入り生中華めん類等の商品形態を
とることができる。The raw Chinese noodles produced according to the present invention are commercialized as packaged raw noodles in a bag such as conventional ones, and are also stored in containers such as polystyrene with other seasonings and ingredients, so-called raw noodles in cups. It can be in the form of products such as Chinese noodles.
【0030】また、本発明は、生めんよりも水分活性を
下げた、いわゆる半生状態の中華めんについても適用で
きる。The present invention is also applicable to so-called semi-natured Chinese noodles having a lower water activity than raw noodles.
【0031】本発明は、『アルギン酸は、水に不溶であ
るが、ナトリウム、カリウム、およびアンモニウムと化
合すると各々のアルギン酸塩となって水に溶解し、粘稠
な水溶液を生じる。そして、これに酸を加えれば、再び
アルギン酸となって析出する』というアルギン酸の性質
を利用するものである。すなわち、アルギン酸及び/又
はアルギン酸塩を原料に配合した中性乃至弱アルカリ性
の麺生地を圧延して内層用の麺帯とし、さらに、小麦粉
又は小麦粉と澱粉を主成分とした外層用の麺生地を圧延
した麺帯を複合圧延することにより、外層/内層/外層
からなる麺帯とし、次いでこれを麺線とし、これを、α
化処理、酸液処理する。According to the present invention, "alginic acid is insoluble in water, but when combined with sodium, potassium, and ammonium, each alginate is dissolved in water to form a viscous aqueous solution. Then, when an acid is added thereto, it is again converted into alginic acid, which is precipitated. " That is, a neutral to weakly alkaline noodle dough blended with alginic acid and / or alginate as a raw material is rolled into a noodle band for the inner layer, and further, the noodle dough for the outer layer containing flour or wheat flour and starch as main components is prepared. The rolled noodle belt is subjected to composite rolling to form a noodle band consisting of an outer layer / inner layer / outer layer, and then to a noodle band, which is referred to as α
And acid solution treatment.
【0032】すなわち、三層生中華麺の内層に、アルギ
ン酸及び/又はアルギン酸塩配合の麺帯を挟着複合して
いるので、これらを複合圧延後、麺線としてα化、酸液
処理を施すと、麺の内層部に不溶性のアルギン酸の網目
組織が形成されると推定され、麺に『腰』と『粘弾性』
が付与され、しかも、酸液処理によって長期保存性も付
与されるのである。 そして、麺の外層の『なめらか
さ、しなやかさ』、『粘り』と、内層の『腰』と『粘弾
性』が相俟って、麺全体として、生中華めん本来の『な
めらかさ』、『粘り(粘着性)』、『腰』、『粘弾性』
を有する食感となる。That is, since the noodle band containing alginic acid and / or alginate is sandwiched and composited with the inner layer of the three-layer raw Chinese noodles, these are subjected to complex rolling and then to gelatinization and acid solution treatment as noodle strings. It is presumed that a network structure of insoluble alginic acid is formed in the inner layer of the noodles.
, And long-term storability is also provided by the acid solution treatment. The outer layer of the noodles, "smoothness, suppleness" and "stickiness", and the inner layers of "hips" and "viscoelasticity" combine to create the original "smoothness" and "stickiness" of raw Chinese noodles. (Adhesive) ”,“ hip ”,“ viscoelasticity ”
Texture.
【0033】さらに、内層に不溶性のアルギン酸の網目
組織が形成されると推定されるため、麺線内部での水分
移行によって麺線外層部と中心部との水分勾配がなくな
っても、麺線の軟弱化を抑制することができ、品質劣化
防止に効果を奏するのである。Further, since it is presumed that a network structure of insoluble alginic acid is formed in the inner layer, even if the moisture gradient between the outer layer portion and the central portion of the noodle band disappears due to the migration of water inside the noodle band, the noodle band can be formed. Softening can be suppressed , which is effective in preventing quality deterioration.
【0034】以上の効果は、内層用の麺生地及び/又は
外層用の麺生地、あるいは、内層用の麺帯及び/又は外
層用の麺帯を減圧下で調製する手段を講じることによっ
てより一層大きくなる。The above effect can be further improved by taking measures for preparing the inner layer noodle dough and / or the outer layer noodle dough, or the inner layer noodle band and / or the outer layer noodle band under reduced pressure. growing.
【0035】[0035]
【実施例】以下、本発明を実施例に基づいて説明する。
なお、これらは本願発明の1実施例を示すものであり、
これらに限定されるものではない。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below based on embodiments.
These show only one embodiment of the present invention,
It is not limited to these.
【0036】・実施例1(常圧下調製・α化後酸液処理
したもの) 本発明の三層生中華麺類を下記工程に従って製造した。Example 1 (prepared under normal pressure, treated with an acid solution after pregelatinization) The three-layer raw Chinese noodles of the present invention were produced according to the following steps.
【0037】 かんすい2.5g、食塩15g、ベニ
バナ色素4.5gを水に溶かし360mlの練水とし、
小麦粉(中力粉)0.7kg、タピオカでんぷん0.3
kgの粉体混合物に前記練水を加えて、常圧ミキサーに
て15分間混練し外層用の麺生地を調製した。[0037] 2.5 g of a watermelon, 15 g of salt, and 4.5 g of safflower pigment were dissolved in water to make 360 ml of water.
Flour (medium flour) 0.7 kg, tapioca starch 0.3
The above-mentioned kneading water was added to kg of the powder mixture, and kneaded with an ordinary pressure mixer for 15 minutes to prepare an outer layer noodle dough.
【0038】 かんすい2.5g、食塩15g、アル
ギン酸5.0g、ベニバナ色素4.5gを水に溶かし3
40mlの練水とし、小麦粉(準強力粉)1.0kgに
前記練水を加えて、常圧ミキサーにて15分間混練し、
内層用の麺生地を調製した(生地pH7.6)。2.5 g of Kansai, 15 g of common salt, 5.0 g of alginic acid, and 4.5 g of safflower pigment were dissolved in water.
40 ml of kneading water was added, and the kneading water was added to 1.0 kg of flour (semi-strong flour) and kneaded with an atmospheric pressure mixer for 15 minutes.
A noodle dough for the inner layer was prepared (dough pH 7.6).
【0039】 前記、内層用生地と外層用生地をロー
ル圧延等により麺帯とし、これらを圧延ロールにてさら
に複合圧延し、1.3mmの麺帯厚の外層/内層/外層
からなる麺帯とした後、#20の切刃(角)を通して麺
線とした。The dough for the inner layer and the dough for the outer layer are formed into a noodle band by roll rolling or the like, and these are further subjected to composite rolling with a rolling roll to form a noodle band consisting of an outer layer / inner layer / outer layer having a thickness of 1.3 mm. After that, the noodle strings were passed through a # 20 cutting blade (corner).
【0040】 前記麺線を蒸機にて2分間常圧蒸煮
(100℃)し、次いで所定量にカットした。前記麺線
を乳酸の0.05g/l溶液中で30秒間熱水処理した
後、液切りを30秒間行った。The noodle strings were steamed at normal pressure (100 ° C.) for 2 minutes using a steamer, and then cut into a predetermined amount. The noodle strings were treated with hot water in a 0.05 g / l solution of lactic acid for 30 seconds, and then drained for 30 seconds.
【0041】 上記工程で調製した麺線を乳酸6.
5g/lの80℃溶液中に30秒間浸漬後、液切りし、
前記麺線に白絞油を麺線1kg当たり20g添加し、 上記工程で調製した麺線180gをパウチに封入
密封した。The noodle strings prepared in the above steps were treated with lactic acid 6.
After immersion in a 5 g / l 80 ° C. solution for 30 seconds, drain the solution,
20 g of white squeezed oil was added to the noodle strings per 1 kg of the noodle strings, and 180 g of the noodle strings prepared in the above steps were sealed in a pouch and sealed.
【0042】 前記包装麺を、沸騰水中で35分間殺
菌処理した後、流水中で冷却し、本発明の三層生中華麺
を得た(麺線pH4.3)。The packaged noodles were sterilized in boiling water for 35 minutes, and then cooled in running water to obtain three-layer raw Chinese noodles of the present invention (noodle string pH 4.3).
【0043】・実施例2 (減圧下調製(内層)・α化
後酸液処理したもの) かんすい2.5g、食塩15g、ベニバナ色素4.
5gを水に溶かし360mlの練水とし、小麦粉(中力
粉)0.7kg、タピオカでんぷん0.3kgの粉体混
合物に前記練水を加えて、常圧ミキサーにて15分間混
練し外層用の麺生地を調製した。Example 2 (Prepared under reduced pressure (inner layer), treated with an acid solution after pregelatinization) 2.5 g of Kansai, 15 g of common salt, safflower dye
5 g was dissolved in water to make 360 ml of kneading water, and the kneading water was added to a powder mixture of 0.7 kg of flour (medium flour) and 0.3 kg of tapioca starch, and kneaded with an atmospheric pressure mixer for 15 minutes, followed by kneading for 15 minutes. Noodle dough was prepared.
【0044】 かんすい2.5g、食塩15g、アル
ギン酸5.0g、ベニバナ色素4.5gを水に溶かし3
40mlの練水とし、小麦粉(準強力粉)1.0kgに
前記練水を加えて、常圧ミキサーにて15分間混練後、
740mmHgの減圧下で押し出し、内層用の麺帯を調
製した。(生地pH7.6) 前記、内層用麺帯と外層用麺生地をロール圧延等に
より麺帯とし、これらをさらに複合圧延し、1.3mm
の麺帯厚の外層/内層/外層からなる麺帯とした後、#
20の切刃(角)を通して麺線とし、以下、前記実施例
1の製法に準じて、本発明の三層生中華麺を得た(麺線
pH4.3)。Dissolve 2.5 g of Kansai, 15 g of common salt, 5.0 g of alginic acid, and 4.5 g of safflower pigment in water.
40 ml of kneading water was added, and the kneading water was added to 1.0 kg of flour (semi-strong flour), and kneaded with an atmospheric pressure mixer for 15 minutes.
It was extruded under a reduced pressure of 740 mmHg to prepare a noodle band for the inner layer. (Dough pH 7.6) The above-mentioned noodle band for the inner layer and the noodle material for the outer layer were made into a noodle band by roll rolling or the like, and these were further subjected to composite rolling to 1.3 mm.
After making a noodle strip consisting of outer layer / inner layer / outer layer of noodle strip thickness,
The noodle strings were passed through 20 cutting blades (corners), and the three-layer raw Chinese noodles of the present invention were obtained according to the production method of Example 1 above (noodle strings pH 4.3).
【0045】・実施例3 (減圧下調製(内外層)・α
化後酸液処理したもの) かんすい2.5g、食塩15g、ベニバナ色素4.
5gを水に溶かし360mlの練水とし、小麦粉(中力
粉)0.7kg、タピオカでんぷん0.3kgの粉体混
合物に前記練水を加えて、減圧ミキサー(740mmH
g)にて15分間混練し外層用の麺生地を調製した。Example 3 (Prepared under reduced pressure (inner and outer layers) α
2.5 g of Kansai, 15 g of common salt, safflower pigment 4.
5 g was dissolved in water to make 360 ml of kneading water, and the kneading water was added to a powder mixture of 0.7 kg of flour (medium flour) and 0.3 kg of tapioca starch, and the mixture was mixed under reduced pressure (740 mmH).
g) for 15 minutes to prepare an outer layer noodle dough.
【0046】 かんすい2.5g、食塩15g、アル
ギン酸5.0g、ベニバナ色素4.5gを水に溶かし3
40mlの練水とし、小麦粉(準強力粉)1.0kgに
前記練水を加えて、常圧ミキサーにて15分間混練後、
740mmHgの減圧下で押し出し、内層用の麺帯を調
製した。(生地pH7.6) 前記、内層用麺帯と外層用麺生地をロール圧延等に
より麺帯とし、これらをさらに複合圧延し、1.3mm
の麺帯厚の外層/内層/外層からなる麺帯とした後、#
20の切刃(角)を通して麺線とし、以下、前記実施例
1の製法に準じて、本発明の三層生中華麺を得た(麺線
pH4.3)。Dissolve 2.5 g of Kansai, 15 g of common salt, 5.0 g of alginic acid, and 4.5 g of safflower pigment in water.
40 ml of kneading water was added, and the kneading water was added to 1.0 kg of flour (semi-strong flour), and kneaded with an atmospheric pressure mixer for 15 minutes.
It was extruded under a reduced pressure of 740 mmHg to prepare a noodle band for the inner layer. (Dough pH 7.6) The above-mentioned noodle band for the inner layer and the noodle material for the outer layer were made into a noodle band by roll rolling or the like, and these were further subjected to composite rolling to 1.3 mm.
After making a noodle strip consisting of outer layer / inner layer / outer layer of noodle strip thickness,
The noodle strings were passed through 20 cutting blades (corners), and the three-layer raw Chinese noodles of the present invention were obtained according to the production method of Example 1 above (noodle strings pH 4.3).
【0047】上記、各実施例において試作した生麺と後
記の比較例で示した従来法で作った麺の官能比較評価に
ついて、表1に結果を示す。なお、評価は、パウチから
麺を取り出し、発泡スチロール製の容器内で熱湯を40
0cc注加し、フタをして、2分待って復元させた麺を
5段階評価することにより行った。Table 1 shows the results of a sensory comparative evaluation of the raw noodles experimentally produced in the above Examples and the noodles produced by the conventional method shown in the comparative examples described later. The evaluation was performed by taking out the noodles from the pouch and pouring hot water in a styrofoam container.
0 cc was poured, the lid was put on, and the noodles that had been restored after waiting for 2 minutes were evaluated on a 5-point scale.
【0048】[0048]
【表1】 [Table 1]
【0049】上記の各試験項目の判定基準は以下のとお
りである。The criteria for the above test items are as follows.
【0050】(1)滑らかさ、腰、粘着性、湯のび、透
明感の判定基準 充分に訓練された試食パネラー10人で試食を行い、そ
れぞれ、5(良好)・4(やや良好)・3(普通)・2
(やや不良)・1(不良)の5段階で評価し、その平均
点で以下のとおり判定した。(1) Criteria for judging smoothness, waist, tackiness, hot water spread, and transparency A sample was tasted by 10 well-trained sample panelists, and 5 (good), 4 (somewhat good), and 3 (Normal) ・ 2
(Somewhat bad) · Evaluated on a scale of 1 (bad), and the average score was determined as follows.
【0051】 良好 …4.6 〜5.0 ポイント やや良好 …3.6 〜4.5 ポイント 普通 …2.6 〜3.5 ポイント やや不良 …1.6 〜2.5 ポイント 不良 …1.0 〜1.5 ポイント (2) ほぐれの判定基準 湯もどし時の麺線のほぐれの状態をいい、下記基準によ
る 良好とは …はしを1〜2回入れれば、麺線が十分に
ほぐれる やや良好とは…はしを1〜2回入れれば、麺線がほぼほ
ぐれる 普通とは …はしを3回以上入れればほぐれて支障が
ない やや不良とは…はしを3回以上入れても麺線が完全にほ
ぐれない 不良とは …はしを3回以上入れても麺線が団子状で
全くほぐれない ・比較例1 従来法のアルギン酸単層麺 アルギン酸単層麺を下記工程に従って試作した。Good… 4.6 to 5.0 points Slightly good… 3.6 to 4.5 points Normal… 2.6 to 3.5 points Slightly poor… 1.6 to 2.5 points Poor… 1.0 ~ 1.5 points (2) Judgment criteria for loosening Refers to the state of loosening of the noodle strings during hot water reconditioning. The following criteria are good.… If you put the chopsticks once or twice, the noodle strings can be loosened sufficiently. What is ... If you put the chopsticks one or two times, the noodles are almost loosened. What is normal? If you put the chopsticks more than 3 times, there is no problem. The line is not completely unraveled. Defective ... The noodle line is not in the form of a dumpling even if it is inserted more than 3 times.-Comparative Example 1 Alginic acid single layer noodle of the conventional method Alginic acid single layer noodle was prototyped according to the following process.
【0052】 かんすい2.5g、食塩15g、ベニ
バナ色素4.5g、及びアルギン酸5.0を水350m
lに溶解して練水を調製した。次に、小麦粉(準強力
粉)1.0kgに前記練水を加えて、常圧ミキサーにて
15分間混練し、麺生地を調整する(生地pH7.6) 前記麺生地を圧延ロールに通して、1.3mmの麺
帯とした後、#20の切刃(角)を通して麺線とし、以
下前記実施例1の製法に準じてアルギン酸単層麺を得
た。2.5 g of Kansai, 15 g of common salt, 4.5 g of safflower pigment, and 5.0 g of alginic acid in 350 m of water
1 to prepare a water mixture. Next, the kneading water was added to 1.0 kg of flour (semi-strong flour) and kneaded with an ordinary pressure mixer for 15 minutes to adjust the noodle dough (dough pH 7.6). After forming a 1.3 mm noodle band, the noodle strings were passed through a # 20 cutting edge (corner), and a single-layer alginic acid noodle was obtained according to the production method of Example 1 below.
【0053】・比較例2 従来法の3層麺(1)(外
層:澱粉添加) 従来の3層麺(1)を下記工程に従って試作した。Comparative Example 2 Conventional three-layer noodle (1) (outer layer: added starch) A conventional three-layer noodle (1) was experimentally produced according to the following steps.
【0054】 かんすい2.5g、食塩15g、ベニ
バナ色素4.5gを水に溶かし360mlの練水とし、
小麦粉(中力粉)0.70kg、タピオカでんぷん0.
30kgの粉体混合物に前記練水を加えて、常圧ミキサ
ーにて15分間混練し外層用の麺生地を調製した。Dissolve 2.5 g of Kansai, 15 g of common salt, and 4.5 g of safflower pigment in water to make 360 ml of condensed water.
Flour (medium flour) 0.70 kg, tapioca starch 0.
The kneading water was added to a 30 kg powder mixture, and the mixture was kneaded with an ordinary pressure mixer for 15 minutes to prepare an outer layer noodle dough.
【0055】 かんすい2.5g、食塩15g、ベニ
バナ色素4.5gを水に溶かし340mlの練水とし、
小麦粉(準強力粉)1.0kgに前記練水を加えて、常
圧ミキサーにて15分間混練し内層用の麺生地を調製し
た。Dissolve 2.5 g of Kansai, 15 g of common salt and 4.5 g of safflower pigment in water to make 340 ml of condensed water.
The kneading water was added to 1.0 kg of flour (semi-strong flour) and kneaded with an atmospheric pressure mixer for 15 minutes to prepare noodle dough for the inner layer.
【0056】 前記、内層用生地と外層用生地をロー
ル圧延等により麺帯とし、これらを圧延ロールにてさら
に複合圧延し、1.3mmの麺帯厚の外層/内層/外層
からなる麺帯とした後、#20の切刃(角)を通して麺
線とし、以下、前記実施例1の製法に準じて3層麺
(1)を得た。The dough for the inner layer and the dough for the outer layer are formed into a noodle band by roll rolling or the like, and these are further subjected to composite rolling with a rolling roll to form a noodle band having an outer layer / inner layer / outer layer having a thickness of 1.3 mm. After that, a noodle string was formed through a # 20 cutting blade (corner), and a three-layer noodle (1) was obtained according to the production method of Example 1 above.
【0057】・比較例3 従来法の3層麺(2)(内
層:卵白粉末添加) 従来の3層麺(2)を下記工程に従って試作した。Comparative Example 3 Conventional three-layer noodle (2) (inner layer: egg white powder added) A conventional three-layer noodle (2) was experimentally produced according to the following steps.
【0058】 かんすい2.5g、食塩15g、ベニ
バナ色素4.5gを水に溶かし340mlの練水とし、
小麦粉(中力粉)1.0kgに前記練水を加えて、常圧
ミキサーにて15分間混練し外層用の麺生地を調製し
た。Dissolve 2.5 g of Kansai, 15 g of common salt and 4.5 g of safflower pigment in water to make 340 ml of condensed water.
The kneading water was added to 1.0 kg of flour (medium flour) and kneaded with an ordinary pressure mixer for 15 minutes to prepare noodle dough for an outer layer.
【0059】 かんすい2.5g、食塩15g、ベニ
バナ色素4.5gを水に溶かし340mlの練水とし、
小麦粉(準強力粉)1.0kg、卵白粉末0.06kg
の粉体混合物に前記練水を加えて、常圧ミキサーにて1
5分間混練し内層用の麺生地を調製した。[0059] 2.5 g of an orange, 15 g of salt, and 4.5 g of safflower pigment were dissolved in water to make 340 ml of condensed water.
Flour (quasi-strong flour) 1.0 kg, egg white powder 0.06 kg
The above mixing water is added to the powder mixture of
The mixture was kneaded for 5 minutes to prepare noodle dough for the inner layer.
【0060】 前記、内層用生地と外層用生地をロー
ル圧延等により麺帯とし、これらを圧延ロールにてさら
に複合圧延し、1.3mmの麺帯厚の外層/内層/外層
からなる麺帯とした後、#20の切刃(角)を通して麺
線とし、以下、前記実施例1の製法に準じて3層麺
(2)を得た。The dough for the inner layer and the dough for the outer layer are formed into a noodle band by roll rolling or the like, and these are further subjected to composite rolling with a rolling roll to form a noodle band consisting of an outer layer / inner layer / outer layer having a thickness of 1.3 mm. After that, a noodle string was formed through a # 20 cutting edge (corner), and a three-layered noodle (2) was obtained according to the production method of Example 1 above.
【0061】・比較例4 従来法の3層麺(3)(外
層:澱粉添加、内層:減圧下調製) 従来の3層麺(3)を下記工程に従って試作した。Comparative Example 4 Conventional three-layer noodle (3) (outer layer: starch added, inner layer: prepared under reduced pressure) A conventional three-layer noodle (3) was experimentally produced according to the following steps.
【0062】 かんすい2.5g、食塩15g、ベニ
バナ色素4.5gを水に溶かし360mlの練水とし、
小麦粉(中力粉)0.7kg、タピオカ澱粉0.3kg
の粉体混合物に前記練水を加えて、常圧ミキサーにて1
5分間混練し外層用の麺生地を調製した。[0062] Dissolve 2.5 g of Kansai, 15 g of salt, and 4.5 g of safflower pigment in water to make 360 ml of condensed water.
Wheat flour (medium flour) 0.7kg, tapioca starch 0.3kg
The above mixing water is added to the powder mixture of
The mixture was kneaded for 5 minutes to prepare noodle dough for the outer layer.
【0063】 かんすい2.5g、食塩15g、ベニ
バナ色素4.5gを水に溶かし340mlの練水とし、
小麦粉(準強力粉)1.0kg、に前記練水を加えて、
常圧ミキサーにて15分間混練後、740mmHgの減
圧下で押出し、内層用の麺生地を調製した。[0063] 2.5 g of an orange, 15 g of salt, and 4.5 g of safflower pigment are dissolved in water to obtain 340 ml of condensed water.
1.0 kg of wheat flour (quasi-strong flour),
After kneading with a normal pressure mixer for 15 minutes, the mixture was extruded under a reduced pressure of 740 mmHg to prepare noodle dough for the inner layer.
【0064】 前記、内層用生地と外層用生地をロー
ル圧延等により麺帯とし、これらを圧延ロールにてさら
に複合圧延し、1.3mmの麺帯厚の外層/内層/外層
からなる麺帯とした後、#20の切刃(角)を通して麺
線とし、以下、前記実施例1の製法に準じて3層麺
(3)を得た。The above-mentioned dough for the inner layer and the dough for the outer layer are rolled or the like to form a noodle belt, and these are further rolled by rolling rolls to form a noodle belt comprising an outer layer / inner layer / outer layer having a thickness of 1.3 mm. After that, a noodle string was formed through a # 20 cutting blade (corner), and a three-layer noodle (3) was obtained according to the production method of Example 1 below.
【0065】上記、各実施例の比較結果によれば、本発
明品は、滑らかさ・透明感において従来法のアルギン酸
単層麺にはない品質特性を有し、且つ、腰・粘着性・湯
のび・ほぐれの点においても、従来の三層麺を酸液処理
したものには見られない優れた品質特性を示している。According to the comparison results of the above Examples, the product of the present invention has quality characteristics that are not found in conventional alginic acid single-layer noodles in terms of smoothness and translucency, and has low waist, tackiness and hot water. In terms of growth and loosening, it shows excellent quality characteristics not found in the conventional three-layered noodles treated with an acid solution.
【0066】また、従来法の三層麺の官能評価におい
て、腰、粘着性、湯のび、ほぐれの点で極めて低い評価
となっていることは、結局、中華めん類においては、そ
の製造上、かんすい等のアルカリ剤を使用しており、こ
れに酸液処理を行って麺を酸性化することは『麺』の軟
弱化に止まらず、『麺』のつながりを悪くし、麺線が切
れ易くなり、中華めんとしての基本的な麺質の喪失に直
結していることを明示している。In addition, in the sensory evaluation of the conventional three-layered noodles, the evaluation was extremely low in terms of waist, adhesiveness, hot spread, and looseness. Using an alkaline agent such as this, acidifying the noodles by treating it with an acid solution does not stop at softening the "noodles", it reduces the connection of the "noodles" and makes the noodle strings easier to cut It clearly indicates that it is directly linked to the loss of basic noodle quality as Chinese noodles.
【0067】[0067]
【発明の効果】本発明方法を用いることによって、pH
調整(酸性にpHを調整する)で長期保存性を付与し、
しかも、当該酸性処理によっても、生中華めんが本来有
する独特の『粘り(粘着性)』、『腰』の強い独特の
『粘りと歯ごたえ』を保持しつつ、しかも、湯のびしに
くい生中華めん類を製造することができるのである。By using the method of the present invention, the pH
By adjusting (adjusting the pH to acidic), long-term storage is provided,
Moreover, even with the acid treatment, while maintaining the unique “stickiness (stickiness)” inherent in raw Chinese noodles and the unique “stickiness and chewyness” with a strong “waist,” raw Chinese noodles that are difficult to spread in hot water It can be manufactured.
【0068】通常の生中華めんは前述のごとく、麺線は
かんすい等のアルカリ剤の配合によってアルカリ性とな
っており、これによって生中華めん独特の強い『腰』や
『粘弾性』が付与されているので、この麺線を単なるp
H調整によって酸性化すると、小麦粉のグルテンの粘弾
性が喪失され、加えて麺線に展延性がなくなり、その結
果、麺は軟弱で『腰』のない食感となり、結局、生中華
めん独特の食感が喪失される。 従って、従来方法で
は、アルカリ性の麺線を単に酸性化し、比較的低温での
加熱殺菌を施すことによって、長期保存性は付与される
ものの、生中華めん本来の食感を出すことができなかっ
たものであるが、本発明はこのような問題点を解消し
た。As described above, ordinary raw Chinese noodles
Becomes alkaline by compounding an alkaline agent such as
This makes it a strong waist unique to raw Chinese noodles
Since "viscoelasticity" is given, this noodle string is simply p
When acidified by H adjustment, flour gluten viscosities
And the noodle strings lose their ductility,
As a result, the noodles are soft and have no "hip" texture.
The unique texture of noodles is lost. Therefore,In the way
Simply acidifies alkaline noodle stringsAnd at relatively low temperatures
Heat sterilizeBy this, long-term storage is provided
Although,Raw Chinese noodles cannot have the original texture
However, the present invention solves such a problem.
Was.
【0069】また、従来の三層麺の技術によると、麺の
なめらかさやしなやかさ、透明感は付与されるものの、
従来は生中華めん特有の腰の付与や湯のび防止の点にお
いては十分な効果が得られていなかったが、本発明はこ
の問題点を解消した。Further, according to the conventional three-layer noodle technology, although the smoothness and suppleness and transparency of the noodles are imparted,
In the past, sufficient effects were not obtained in terms of imparting waist and preventing hot water peculiar to raw Chinese noodles, but the present invention has solved this problem.
【0070】すなわち、本発明においては、三層麺の内
層に、アルギン酸及び/又はアルギン酸塩配合の麺帯を
挟着複合しているので、これらを複合圧延後、麺線とし
てα化、酸液処理を施すと、麺の内層部に不溶性のアル
ギン酸の網目組織が形成されるものと推定され、麺の
『腰』と『粘弾性』は維持され、しかも、酸液処理によ
って長期保存性をも併せて付与させることができるので
ある。そして、麺の外層の『なめらかさ、しなやか
さ』、『粘り』がと内層の『腰』と『粘弾性』と相俟っ
て、麺全体として、生中華めん本来の『粘り(粘着
性)』、『腰』、『粘弾性』を有する食感を実現させる
ことができ、また、加熱殺菌による麺の食感の劣化をも
防止することができるのである。That is, in the present invention, since the noodle band containing alginic acid and / or alginate is sandwiched and compounded in the inner layer of the three-layered noodles, these are rolled into a noodle band, and then gelatinized and acidified. It is presumed that when the treatment is performed, a network structure of insoluble alginic acid is formed in the inner layer portion of the noodle, and the “lumbar” and “viscoelasticity” of the noodle are maintained. It can be given together. And the outer layer of the noodles, “smoothness, suppleness” and “stickiness”, combined with the inner layer “hips” and “viscoelasticity”, make the noodles as a whole, the original “stickiness (stickiness)” of raw Chinese noodles In addition, it is possible to realize a texture having "waist" and "viscoelasticity", and also prevent deterioration of the texture of the noodle due to heat sterilization.
【0071】さらに、内層に不溶性のアルギン酸の網目
組織が形成されるものと推定され、麺線外層部と中心部
との水分勾配がなくなっても、これによる麺線の軟弱化
を防止でき、品質劣化防止に効果を奏する。 一方、外
層は、内層に形成されたアルギン酸の網目組織が喫食に
際して直接的に口腔内に接触して口当たり感等が低下す
るのを防止する効果を奏する。Further, it is presumed that a network structure of insoluble alginic acid is formed in the inner layer. Even if the water gradient between the outer layer portion and the central portion of the noodle strings disappears, softening of the noodle strings due to this can be prevented. It is effective in preventing deterioration. On the other hand, the outer layer has the effect of preventing the network structure of alginic acid formed in the inner layer from directly contacting the oral cavity during eating, thereby reducing the mouthfeel and the like.
【0072】また、外層及び/又は内層の麺生地あるい
は麺帯を減圧下で調製すると、麺生地内の空気を脱気さ
せるこができ、これにより、なめらかさ、透明感、ほぐ
れ等の点において、品質がより一層向上した生中華めん
類を製造することができるのである。When the outer layer and / or inner layer noodle dough or noodle band is prepared under reduced pressure, the air in the noodle dough can be degassed, thereby reducing the smoothness, transparency and looseness. Thus, raw Chinese noodles with further improved quality can be produced.
【0073】本発明は、従来の三層麺とアルギン酸添加
麺のそれぞれの欠点を解消するとともに、アルギン酸添
加麺と三層麺の特性を有機的に結合させ実現させること
によって初めて可能にしたものである。The present invention has been made possible for the first time by eliminating the drawbacks of the conventional three-layered noodles and the alginic acid-added noodles and organically combining the properties of the alginic acid-added noodles and the three-layered noodles. is there.
【0074】[0074]
───────────────────────────────────────────────────── フロントページの続き (72)発明者 赤松 伸行 大阪府大阪市淀川区西中島4丁目1番1 号 日清食品株式会社内 (72)発明者 田渕 満幸 大阪府大阪市淀川区西中島4丁目1番1 号 日清食品株式会社内 (72)発明者 平田 俊成 大阪府大阪市淀川区西中島4丁目1番1 号 日清食品株式会社内 (58)調査した分野(Int.Cl.6,DB名) A23L 1/16 - 1/162──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Nobuyuki Akamatsu 4-1-1, Nishinakajima, Yodogawa-ku, Osaka, Osaka Inside Nissin Foods Co., Ltd. (72) Mitsuyuki Tabuchi 4 Nishinakajima, Yodogawa-ku, Osaka, Osaka chome No. 1 Nissin Food Products Co., Ltd. in the (72) inventor Toshinari Hirata Osaka Yodogawa-ku, Osaka Nishinakajima 4 chome No. 1 Nissin Food Products Co., Ltd. in the (58) investigated the field (Int.Cl. 6 , DB name) A23L 1/16-1/162
Claims (6)
記の工程、すなわち、 (1)小麦粉もしくは小麦粉と澱粉を主成分とする原料
粉に、必要に応じてアルカリ剤、食塩等を加え、水と混
練し、外層用の麺生地を調製し、 (2)小麦粉もしくは小麦粉と澱粉を主成分とする原料
粉に、アルギン酸及び/又はアルギン酸塩、アルカリ
剤、必要に応じて食塩等を加え、水と混練し、中性乃至
弱アルカリ性のpHを呈する内層用麺生地を調製し、 (3)前記、内層用生地と外層用生地をロール圧延等の
常法により各々麺帯とし、これらを更に複合圧延するこ
とにより、外層/内層/外層からなる麺帯とし、常法に
より麺線とした後、α化処理を施し、 (4)次いで、前記α化処理を施した麺線を酸液処理し
て、麺線pHを酸性域に調整し、次いで、 (5)前記pH調整した麺線を包装密封した後、加熱殺
菌処理する、 工程を含むことを特徴とする三層生中華麺類の製造方
法。1. A method for producing three-layer raw Chinese noodles, comprising the following steps: (1) adding an alkali agent, salt, and the like to wheat flour or a raw material powder containing flour and starch as main components, if necessary; in addition to water and kneaded, the dough for the outer layer were prepared and (2) the raw material powder composed mainly of wheat flour or flour and starch, alginic acid and / or alginate, an alkaline agent, optionally salt and the like In addition, the mixture is kneaded with water to prepare an inner layer noodle dough exhibiting a neutral to weakly alkaline pH. (3) The inner layer dough and the outer layer dough are each formed into a noodle band by a conventional method such as roll rolling. Is further subjected to composite rolling to form a noodle band consisting of an outer layer / inner layer / outer layer, and then into a noodle string by a conventional method, and then subjected to a gelatinization treatment. (4) Then, the gelatinized noodle string is subjected to acid treatment. Liquid treatment to adjust the pH of the noodle strings to the acidic range, and then (5) after said pH adjusted to packaging sealed noodles, heat sterilization method of a three-layered raw Chinese noodles you and a step.
記の工程、すなわち、 (1)小麦粉もしくは小麦粉と澱粉を主成分とする原料
粉に、必要に応じてアルカリ剤、食塩等を加え、水と混
練し、外層用の麺生地を調製し、 (2)小麦粉もしくは小麦粉と澱粉を主成分とする原料
粉に、アルギン酸及び/又はアルギン酸塩、アルカリ
剤、必要に応じて食塩等を加え、水と混練し、中性乃至
弱アルカリ性のpHを呈する内層用麺生地を調製し、 (3)前記、内層用生地と外層用生地をロール圧延等の
常法により各々麺帯とし、これらを更に複合圧延するこ
とにより、外層/内層/外層からなる麺帯とし、常法に
より麺線として、 (4)前記麺線をα化処理と同時に酸液処理して、麺線
pHを酸性域に調整し、次いで、 (5)前記pH調整した麺線を包装密封した後、加熱殺
菌処理する、 工程を含むことを特徴とする三層生中華麺類の製造方
法。2. A method for producing three-layer raw Chinese noodles, comprising the following steps: (1) adding an alkali agent, salt, and the like to wheat flour or a raw material powder containing flour and starch as main components, if necessary; in addition to water and kneaded, the dough for the outer layer were prepared and (2) the raw material powder composed mainly of wheat flour or flour and starch, alginic acid and / or alginate, an alkaline agent, optionally salt and the like In addition, the mixture is kneaded with water to prepare an inner layer noodle dough exhibiting a neutral to weakly alkaline pH. (3) The inner layer dough and the outer layer dough are each formed into a noodle band by a conventional method such as roll rolling. Is further subjected to composite rolling to obtain a noodle band consisting of an outer layer / inner layer / outer layer, and a noodle string by a conventional method. (5) The pH-adjusted noodles After packing seal lines, to heat sterilization treatment, a manufacturing method of a three-layered raw Chinese noodles you and a step.
内層用麺生地のpHが6.5〜9.0になるように、ア
ルカリ剤を添加する請求項1もしくは請求項2に記載の
三層生中華麺類の製造方法。3. In the preparation of the noodle dough for the inner layer,
A so that the pH of the inner layer noodle dough becomes 6.5 to 9.0.
The method for producing three-layer raw Chinese noodles according to claim 1 or 2, wherein a lukari agent is added.
て、酸液処理後の麺線のpHが6以下である請求項1か
ら請求項3のいずれかに記載の三層生中華麺類の製造方
法。4. The three-layer raw Chinese noodles according to claim 1, wherein in the step of treating the noodle strings with an acid solution, the pH of the noodle strings after the acid solution treatment is 6 or less. Production method.
地を、常圧又は減圧下で調製することを特徴とする請求
項1から請求項4のいずれかに記載の三層生中華麺類の
製造方法。5. The three-layer raw Chinese food according to claim 1, wherein the noodle dough for the inner layer and / or the noodle dough for the outer layer is prepared under normal pressure or reduced pressure. Manufacturing method of noodles.
を、常圧又は減圧下で調製することを特徴とする請求項
1から請求項5のいずれかに記載の三層生中華麺類の製
造方法。6. The three-layer raw Chinese food according to claim 1, wherein the noodle band for the inner layer and / or the noodle band for the outer layer is prepared under normal pressure or reduced pressure. Manufacturing method of noodles.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3251856A JP2780881B2 (en) | 1991-09-30 | 1991-09-30 | Method of producing three-layer raw Chinese noodles |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3251856A JP2780881B2 (en) | 1991-09-30 | 1991-09-30 | Method of producing three-layer raw Chinese noodles |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0591845A JPH0591845A (en) | 1993-04-16 |
JP2780881B2 true JP2780881B2 (en) | 1998-07-30 |
Family
ID=17228943
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP3251856A Expired - Lifetime JP2780881B2 (en) | 1991-09-30 | 1991-09-30 | Method of producing three-layer raw Chinese noodles |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2780881B2 (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2780900B2 (en) * | 1993-01-14 | 1998-07-30 | 日清食品株式会社 | Method for producing three-layer raw noodles |
JP2702073B2 (en) * | 1994-07-15 | 1998-01-21 | 東洋水産株式会社 | Production method of raw type packed Chinese noodles |
JP5008642B2 (en) * | 2008-12-08 | 2012-08-22 | 日清フーズ株式会社 | Three-layer noodle manufacturing method |
JP5008641B2 (en) * | 2008-12-08 | 2012-08-22 | 日清フーズ株式会社 | Process for producing dry noodles |
JP2019062850A (en) * | 2017-10-04 | 2019-04-25 | 日本製粉株式会社 | Manufacturing method of multilayered noodles |
JP6927916B2 (en) * | 2018-03-30 | 2021-09-01 | 日清食品ホールディングス株式会社 | How to make cooked chilled Chinese noodles |
-
1991
- 1991-09-30 JP JP3251856A patent/JP2780881B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH0591845A (en) | 1993-04-16 |
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