JP2987369B1 - Manufacturing method of dried noodles - Google Patents
Manufacturing method of dried noodlesInfo
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- JP2987369B1 JP2987369B1 JP11000420A JP42099A JP2987369B1 JP 2987369 B1 JP2987369 B1 JP 2987369B1 JP 11000420 A JP11000420 A JP 11000420A JP 42099 A JP42099 A JP 42099A JP 2987369 B1 JP2987369 B1 JP 2987369B1
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- noodles
- glutathione
- added
- salt
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Abstract
【要約】
【課題】 食塩が添加された乾燥麺類の製造方法に関
し、高温高熱で脱水（乾燥）するにもかかわらず、火膨
れ等、麺線に肌荒れを生じない乾燥麺類の製造方法であ
る。
【構成】 乾燥麺類の製造方法においては、グルタチオ
ン、もしくはグルタチオンを含む酵母エキスがグルタチ
オン換算で、麺の原料穀粉に対し０．００７〜０．０１
８重量％の割合で添加される。The present invention relates to a method for producing dried noodles to which salt has been added, and which does not cause rough skin on the noodle strings such as blisters, despite being dehydrated (dried) at high temperature and high heat. [Constitution] In a method for producing dried noodles, glutathione or a yeast extract containing glutathione is converted to glutathione in an amount of 0.007 to 0.01 with respect to raw material flour of the noodles.
It is added at a rate of 8% by weight.
Description
【０００１】[0001]
【産業上の利用分野】本発明は乾燥麺類の製造方法に関
する。さらに詳細には、食塩が添加されている乾燥麺の
製造において、高温高熱で脱水（乾燥）するにもかかわ
らず、火膨れ等、麺線に肌荒れを生じない乾燥麺類の製
造方法に関する。The present invention relates to a method for producing dried noodles. More specifically, the present invention relates to a method for producing dry noodles which does not cause rough skin such as blistering on the noodle strings, despite the dehydration (drying) at high temperature and high heat in the production of dried noodles to which salt is added.
【０００２】[0002]
【従来の技術】乾燥麺の１種であるインスタントラーメ
ンは簡便性と低価格が認められて、現存する乾燥食品の
一種である。インスタントラーメンは昭和３０年代の初
期に誕生し、技術の進歩と共に約４０年の歴史を歩んで
きた。特にスープ別添の技術により、醤油、味噌、塩、
さらにはナポリタン風と味付に関してはバラエティに富
んだ各種の製品が出され、販売数量は飛躍的に増大し
た。2. Description of the Related Art Instant noodles, a type of dried noodles, are recognized as being simple and inexpensive, and are a type of existing dried food. Instant noodles were born in the early 1930s and have been around forty years with the development of technology. In particular, soy sauce, miso, salt,
In addition, a wide variety of products were released for the Neapolitan style and flavor, and sales volume increased dramatically.
【０００３】しかしながら、インスタントラーメンは、
乾燥の際の高温高熱で蛋白変性により固くなってしまう
ために、生麺を茄でたように、粘弾性に優れていて、し
かもソフトでもちもちしており、且つ滑らかさをもつ食
感とはほど遠いものである。[0003] However, instant noodles are
Because it becomes hard due to protein denaturation due to high temperature and high heat during drying, it is excellent in viscoelasticity, like soft noodles, and it has a soft and sticky texture, and it has a smooth texture It is far from it.
【０００４】このインスタントラーメンの食感の改良方
法として、 Ｌ−アスコルビン酸酸化酵素と、Ｌ−アスコルビン
酸またはＬ−アスコルビン酸塩類の一方或いは両方とを
添加する方法（特開平４−２９９４５号公報）、 乳化剤を含有し、澱粉類及び／又は酵素を含有する
油脂組成物を添加する方法（特開平４−２０７１４３号
公報）、 アミラーゼ及び増粘多糠類を含有させたもの（特開
平６−１２６４８号公報）、 アミラーゼ、グルコアミラーゼおよびグルコースオ
キシターゼからなる３種の酵素を含有させたもの（特開
平６−２９６４６７号公報）等が開示されているが、い
ずれも食感の向上効果が十分でなく、ソフトになり過ぎ
て粘弾性が不足していたり、滑らかさにかけていたり、
また生地がだれてしまって製麺時の作業性が不良となる
欠点がある。As a method for improving the texture of the instant noodles, a method of adding L-ascorbic acid oxidase and one or both of L-ascorbic acid and L-ascorbates (Japanese Patent Application Laid-Open No. Hei 4-29945). A method of adding an oil or fat composition containing an emulsifier and containing starches and / or enzymes (Japanese Patent Application Laid-Open No. 4-207143); a method containing an amylase and a thickened bran (Japanese Patent Application Laid-Open No. 6-12648). Japanese Patent Application Laid-Open No. 6-296467), and those containing three enzymes consisting of amylase, glucoamylase and glucose oxidase (JP-A-6-296467). , Too soft and lacks viscoelasticity,
Further, there is a disadvantage that the workability during noodle-making becomes poor due to the dough falling off.
【０００５】グルタチオンを麺に使用した先例として、
特開平２−１１９７５５号公報がある。しかし、該公報
では、パスタ（マカロニ、スパゲティ等）を早く茹であ
げるために還元剤を用いる。その還元剤の１例としてグ
ルタチオンが掲示されているにすぎず、グルタチオン自
体の作用効果は曖昧である。As a precedent for using glutathione for noodles,
There is JP-A-2-119755. However, in this publication, a reducing agent is used to quickly boil pasta (macaroni, spaghetti, etc.). Glutathione is described only as an example of the reducing agent, and the effect of glutathione itself is ambiguous.
【０００６】また、グルタチオンを麺に使用した他の先
例として、特開平１０−２６２５８８号公報がある。該
公報は、健康食品を指向した食塩無添加の麺類の製造に
おいて、該麺の固さを維持するため多量グルタチオンが
用いられている。該公報の麺類は食塩無添加のものであ
るので、本発明のように食塩が添加された通常の麺類の
食味改善を目的とする場合とでは、食塩の使用量の領域
においてまったく異なる。[0006] As another precedent using glutathione for noodles, there is JP-A-10-262588. In this publication, a large amount of glutathione is used to maintain the hardness of the noodles in the production of salt-free noodles for health foods. Since the noodles disclosed in this publication do not contain salt, the noodles are completely different in the region of the amount of salt used from the case of improving the taste of ordinary noodles to which salt is added as in the present invention.
【０００７】[0007]
【発明が解決しようとする課題】本発明の目的は、麺線
が火膨れ等の肌荒れを生ぜず、従って滑らかでのどごし
が良く、且つ、ソフトでねばりのある食感を有し、しか
も食味や風味に優れる乾燥麺類の製造方法を提供するこ
とである。SUMMARY OF THE INVENTION It is an object of the present invention to provide a noodle string which does not cause rough skin such as blistering, and therefore has a smooth and pampered texture, a soft and sticky texture, An object of the present invention is to provide a method for producing dried noodles having excellent flavor.
【０００８】[0008]
【課題を解決するための手段】上記の目的を達成するた
め本発明者等が検討した結果、グルタチオンを添加して
食塩添加の乾燥麺類を製造すると、麺類に火膨れ等の肌
荒れの無い滑らかに富み、且つ、粘弾性に優れていてソ
フトで粘りがある良好な食感を有した乾燥麺類が得られ
ることを見出して本発明を完成させた。Means for Solving the Problems As a result of investigations by the present inventors to achieve the above-mentioned object, when glutathione is added to produce dried noodles containing salt, the noodles can be smoothed without rough skin such as blistering. The inventors have found that dry noodles which are rich, excellent in viscoelasticity, soft and sticky and have a good texture can be obtained, and completed the present invention.
【０００９】そして、上記の本発明の乾燥麺類の製造方
法においては、グルタチオン、もしくはグルタチオンを
含む酵母エキスがグルタチオン換算で、麺の原料穀粉に
対し０．００７〜０．０１８重量％の割合で好ましく添
加される。また、本発明における乾燥麺の製造において
は、食塩が１−４重量％程度添加されている。In the above method for producing dried noodles of the present invention, glutathione or a yeast extract containing glutathione is preferably used in a ratio of 0.007 to 0.018% by weight in terms of glutathione, based on the raw meal flour of the noodles. Is added. In the production of dried noodles according to the present invention, about 1-4% by weight of salt is added.
【００１０】したがって、本発明においては、常法によ
り、原料穀粉に対して食塩が１ー４重量％添加された乾
燥麺類を製造するにあたり、グルタチオン、もしくはグ
ルタチオンを含む酵母エキスが、グルタチオンとして原
料穀粉に対し、０．００７〜０．０１８重量％添加され
るものである。[0010] Therefore, in the present invention, glutathione or a yeast extract containing glutathione is used as glutathione to produce dried noodles in which salt is added in an amount of 1 to 4% by weight based on the raw material flour. Is added in an amount of 0.007 to 0.018% by weight.
【００１１】[0011]
【発明の実施の態様】以下本発明について詳細に述べる
と、本発明における麺類とは、小麦粉を主原料とし、食
塩、その他必要に応じてかんすい、麺質改良剤、保存
料、調味料、栄養強化剤等の添加物を副原料として、一
般の方法で製造された生麺、蒸し麺、乾麺、即席麺（油
揚、非油揚）をいう。また、本発明における乾燥麺類と
は、一般の方法で製造された乾麺、即席麺（油揚、非油
揚）をいう。更に、高温高熱で茄でた茹で麺、高温高熱
で焼いた餃子、はるまき及びそれらの皮も本発明の対象
とする。BEST MODE FOR CARRYING OUT THE INVENTION In the following, the present invention will be described in detail. The noodles in the present invention are mainly composed of wheat flour, salt, other noodles as required, noodle quality improvers, preservatives, seasonings, nutrients. Raw noodles, steamed noodles, dry noodles, and instant noodles (oil-fried, non-oil-fried) produced by general methods using additives such as fortifiers as auxiliary raw materials. Moreover, the dry noodles in the present invention refer to dry noodles and instant noodles (oiled and non-oiled) manufactured by a general method. Furthermore, boiled noodles in eggplant at high temperature and high heat, dumplings baked at high temperature and high heat, harumaki and their skins are also objects of the present invention.
【００１２】本発明に用いるグルタチオンは、市販のグ
ルタチオン酵母が用いられる。例えば味の素（株）の商
品名ＹＥ一ＫＭ等であり、該商品はグルタチオン６％、
デキストリン等９４％で構成されている。As glutathione used in the present invention, commercially available glutathione yeast is used. For example, the product name is YE-KM of Ajinomoto Co., Inc., and the product is glutathione 6%,
It is composed of 94% of dextrin and the like.
【００１３】グルタチオンの添加量は、本発明の如き食
塩を添加する通常の製麺においては、原料穀粉に対し
て、０．０２重量％未満としなければならない。０．０
２重量％を越えると粘弾性が強く出過ぎて、食感を損ね
るからである。好ましくは０．００７〜０．０１８重量
％が良い。０．００７重量％未満では、グルタチオンの
効果がみられない。The amount of glutathione to be added must be less than 0.02% by weight based on the raw material flour in an ordinary noodle-making method to which salt is added as in the present invention. 0.0
If it exceeds 2% by weight, the viscoelasticity becomes too strong and the texture is impaired. Preferably, the content is 0.007 to 0.018% by weight. If the amount is less than 0.007% by weight, the effect of glutathione is not observed.
【００１４】グルタチオンは、直接穀粉に混合しても良
いが、食塩等他の添加物とともに水に溶解して混合した
方が全体に均一に分散するのでより好ましい。Glutathione may be directly mixed with the flour, but it is more preferable to dissolve and mix it with water together with other additives such as salt, since it is uniformly dispersed throughout.
【００１５】[0015]
【実施例】常法によって乾燥麺類の１種である即席油揚
麺を製造するに際して、表１の配合に示されるように実
施例１〜７、比較例１〜７においてグルタチオンの添加
量を食塩の添加量とともに種々変えて試作を行った。EXAMPLES When manufacturing instant oil fried noodles, which is one type of dried noodles, by a conventional method, glutathione was added in Examples 1 to 7 and Comparative Examples 1 to 7 as shown in the formulation of Table 1 by adding salt. Trial production was carried out with various changes in the amount added.
【００１６】製麺（混合、複合、圧延）は常法とおり行
い、最終麺厚を１．２０ｍｍとし、１１番角の切刃で麺
線とした。該麺線を、０．３ｋｇ／ｃｍ2の条件で蒸
し、長さ５０ｃｍにカットして蒸し麺を得た。該蒸し麺
をパーム油を用い１４５℃、２分の条件で油揚処理を行
い、７０ｇ／１食の即席油揚麺を得た。ここに示した原
材料、配合量、製造条件等は本発明の１事例であり任意
に変えられる事は無論の事である。The noodle-making (mixing, compounding, rolling) was carried out in the usual manner, the final noodle thickness was 1.20 mm, and the noodle strings were formed with a No. 11 cutting edge. The noodle strings were steamed under the condition of 0.3 kg / cm 2 and cut into a length of 50 cm to obtain steamed noodles. The steamed noodles were subjected to an oil-frying treatment at 145 ° C. for 2 minutes using palm oil to obtain an instant fried noodles of 70 g / meal. The raw materials, compounding amounts, manufacturing conditions, and the like shown here are examples of the present invention, and needless to say, they can be arbitrarily changed.
【００１７】上記即席油揚麺（実施例１〜７、比較例１
〜７）を熱湯により５分で湯戻しし、パネラー５名によ
って試食評価を行った。その結果を表２に示した。The instant oil fried noodles (Examples 1 to 7, Comparative Example 1)
To 7) were reconstituted in boiling water in 5 minutes, and tasting evaluation was performed by five panelists. The results are shown in Table 2.
【００１８】[0018]
【表１】 [Table 1]
【００１９】[0019]
【表２】 [Table 2]
【００２０】表１及び表２について説明すると、次のと
おりである。 （１） 比較例１〜３に示されるとおり、グルタチオン
濃度は、０．００５％程度では乾燥の際に麺線の火膨れ
を抑えることができず、実施例１〜７に示されるとお
り、０．００７％以上が必要である。The following is a description of Tables 1 and 2. (1) As shown in Comparative Examples 1 to 3, if the glutathione concentration is about 0.005%, the blister of the noodle strings cannot be suppressed during drying, and as shown in Examples 1 to 7, 0.0007% or more is required.
【００２１】（２） 比較例４及び５に示されるとお
り、グルタチオン濃度が０．０２％程度になると乾燥の
際に麺線の火膨れは生じないが、更に食塩（２％以下）
が存在すると弾力が強くなり過ぎ、食感上好ましくな
い。(2) As shown in Comparative Examples 4 and 5, when the glutathione concentration becomes about 0.02%, blisters of the noodle strings do not occur during drying, but furthermore, salt (less than 2%)
When it is present, the elasticity becomes too strong, which is not preferable in terms of texture.
【００２２】（３） 比較例６及び７に示されるとお
り、食塩が１２５０ｇ程度（５％以上）になると、火膨
れ、食感はともかく、食味が辛くなり過ぎて喫食不可と
なる。(3) As shown in Comparative Examples 6 and 7, when the amount of salt is about 1250 g (5% or more), the blister and texture are abundant, and the taste becomes too hot to eat.
【００２３】（４） 実施例１〜３に示されるとおり、
食塩を５００ｇ（２％）に固定し、グルタチオン濃度を
０．００７％，０．０１２％、０．０１８％と３段階に
変化させたところ、火膨れ、食感、食味共に良好で、本
発明の目的に叶う状態であった。(4) As shown in Examples 1 to 3,
When the salt was fixed at 500 g (2%) and the glutathione concentration was changed in three stages of 0.007%, 0.012% and 0.018%, the blister, texture and taste were good, and the present invention was improved. It was in a state that fulfilled its purpose.
【００２４】（５） 実施例２、４〜７に示されるとお
り、グルタチオン濃度を０．０１２％に固定し、食塩を
５００ｇ（２％）、２５ｇ（０．１ ％）、２５０ｇ
（１％）、７５０ｇ（３％）、１０００ｇ（４％）とそ
れぞれ５段階に変化させたところ、火膨れ、食味に関し
ては、非常に良好で十分満足のいく状態であった。又、
食感に関しても、ほぼ良好な状態であった。(5) As shown in Examples 2 and 4 to 7, the glutathione concentration was fixed at 0.012%, and 500 g (2%), 25 g (0.1%), and 250 g of sodium chloride were used.
(1%), 750 g (3%), and 1000 g (4%), each of which was changed in five stages, showed that the blistering and taste were very good and satisfactory. or,
The texture was also almost in good condition.
【００２５】[0025]
【発明の効果】本発明の乾燥麺は、上記２つの比較表に
示されるとおりの優れた評価を示すものであるが、更に
次の本発明に特有の顕著な効果を有するものである。The dry noodles of the present invention show excellent evaluations as shown in the above two comparative tables, but also have the following remarkable effects unique to the present invention.
【００２６】（１） うどんなど太物では火膨れが少な
くなる。特に油揚等過酷な条件に適する。火脹れが少な
いと見た目も良いしつるみも出る。(1) Thickness of blisters is reduced in thick squid. Particularly suitable for harsh conditions such as fry. If there is little swelling, it will look good and look dull.
【００２７】（２） 製麺性を落とさず加水を少なくで
きる（３５％→３１％）。結果として火膨れが少なくな
る。(2) The amount of water can be reduced without reducing the noodle-making properties (35% → 31%). As a result, blisters are reduced.
【００２８】（３） 調理の際に湯もどりが早い。結果
としてつるみが出る。 （４） 麺生地に伸展性（延展性）が高まり、作業性が
良い。調理後の麺も適度のつるみ、粘りがあって食味良
好。(3) Hot water is returned quickly during cooking. As a result, a sword appears. (4) The extensibility (extensibility) of the noodle dough is improved, and the workability is good. The noodles after cooking are moderately smooth, sticky and taste good.
【００２９】（５） 非油揚麺においても、油揚麺同様
の効果が得られる。 （６） ぎょうざ、はるまき等としても高温で焼いた際
に火脹れは少なく食感も良好。(5) Even with non-fried noodles, the same effect as with fried noodles can be obtained. (6) Gyoza, Harumaki, etc. are less likely to swell when baked at high temperatures and have a good texture.
───────────────────────────────────────────────────── フロントページの続き (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/16 - 1/162 ──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. 6 , DB name) A23L 1/16-1/162
Claims (3)
製造するにあたり、原料穀粉に対して、０．０２重量％
未満のグルタチオンもしくはグルタチオンを含む酵母エ
キスを添加することを特徴とする乾燥麺類の製造方法。When producing dry noodles to which salt is added by a conventional method, 0.02% by weight based on the raw material flour is used.
A method for producing dried noodles, comprising adding less than glutathione or a yeast extract containing glutathione.
チオンを含む酵母エキスが、グルタチオンとして原料穀
粉に対し、０．００７〜０．０１８重量％添加されるこ
とを特徴とする請求項１に記載の乾燥麺類の製造方法。2. The dried noodles according to claim 1, wherein glutathione or a yeast extract containing glutathione is added as glutathione in an amount of 0.007 to 0.018% by weight based on the raw material flour. Production method.
４重量％添加されることを特徴とする請求項１又は請求
項２に記載の乾燥麺類の製造方法。3. The salt added is 1 to 1 with respect to the raw material flour.
The method for producing dried noodles according to claim 1 or 2, wherein 4% by weight is added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11000420A JP2987369B1 (en) | 1999-01-05 | 1999-01-05 | Manufacturing method of dried noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11000420A JP2987369B1 (en) | 1999-01-05 | 1999-01-05 | Manufacturing method of dried noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2987369B1 true JP2987369B1 (en) | 1999-12-06 |
| JP2000197459A JP2000197459A (en) | 2000-07-18 |
Family
ID=11473323
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11000420A Expired - Lifetime JP2987369B1 (en) | 1999-01-05 | 1999-01-05 | Manufacturing method of dried noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2987369B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2018147406A1 (en) * | 2017-02-13 | 2019-12-12 | アサヒグループ食品株式会社 | Instant noodles hot water reversion improver, instant noodles and method for producing the same, and method for improving instant noodles hot water return |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101827799B1 (en) * | 2017-03-14 | 2018-02-09 | 주식회사농심 | Process of producing dried noodle with minimizing process and paste composition for producing dried noodle |
| JP7164312B2 (en) * | 2018-03-20 | 2022-11-01 | 株式会社ニップン | Powder composition for noodle making |
-
1999
- 1999-01-05 JP JP11000420A patent/JP2987369B1/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPWO2018147406A1 (en) * | 2017-02-13 | 2019-12-12 | アサヒグループ食品株式会社 | Instant noodles hot water reversion improver, instant noodles and method for producing the same, and method for improving instant noodles hot water return |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2000197459A (en) | 2000-07-18 |
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