JP3575874B2 - Manufacturing method of boiled Chinese noodles with konjac flour - Google Patents
Manufacturing method of boiled Chinese noodles with konjac flour Download PDFInfo
- Publication number
- JP3575874B2 JP3575874B2 JP17126395A JP17126395A JP3575874B2 JP 3575874 B2 JP3575874 B2 JP 3575874B2 JP 17126395 A JP17126395 A JP 17126395A JP 17126395 A JP17126395 A JP 17126395A JP 3575874 B2 JP3575874 B2 JP 3575874B2
- Authority
- JP
- Japan
- Prior art keywords
- boiled
- noodles
- chinese noodles
- flour
- manufacturing
- 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 - Lifetime
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Description
【０００１】
【発明の属する技術分野】
本発明は、こんにゃく精粉を混入したゆで中華麺の製造方法に関する。
【０００２】
【従来の技術】
うどん・そば・中華麺等の製麺にあたり、種々の副原料或いは品質改良剤を添加混入することは広く行われているが、麺のゆで伸び防止に大変効果のある物質を添加して成功したことは無い。
【０００３】
【発明が解決しようとする課題】
麺類はゆでると、ゆで上がり直後からゆで伸びが始まり、麺本来のおいしさである腰の強さ・口当たり・のどごしの良さが失われる。そのため、利便性のある惣菜用ゆで中華麺を得ることができなかった。
そこで、本発明は、ゆで上げた後に長時間低温保存しても伸びの無い、ゆで中華麺の製造方法を提供することを目的とする。
【０００４】
【課題を解決するための手段】
上記の目的を達成するために、本発明は、ゆで中華麺を製造する際に、小麦粉１００重量部に対して０ . ０５〜０ . １重量部のこんにゃく精粉を、かん水と共に小麦粉に混入して麺を作り、これをゆで上げることを特徴とする。
詳しくは、上記こんにゃく精粉を水に溶かし、２時間以上定温で放置した後、かん水と共に小麦粉及び副原料と撹拌する。この時、キトサミンを併用添加することができる。
【０００５】
【作用】
こんやく精粉とかん水を混入した中華麺は、ゆで上げるとこんやく精粉のグルコマンナンと小麦粉のグルテンが結合し、グルテンに水分が浸入するのを防止するため、長時間低温保存しても伸びが無く、つるつるした食感と腰の強さを持つゆで中華麺となる。
【０００６】
【実施例】
（１）麺製造（中華麺）
【表１】
以上の配合物を真空ミキサー６００Ｇの気圧でミキシングした後、麺帯を作り、それを熟成・圧延切り出し後、麺にした。
（２）調理
実施例前記（１）項で出来た麺を、熱湯（１００℃）で６０秒ゆで、冷水で洗い、冷蔵保存した。
（３）テスト結果
ゆで上げより１２時間冷蔵保存後、湯洗いして調味液（スープ）と一緒に食べたが、麺はゆで伸びせず、腰も強く麺の風味も劣化していなかった。
【０００８】
【発明の効果】
本発明によれば、長時間低温保存しても伸びが無く、腰の強いゆで中華麺を製造することができる。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a process for the production of noodles boiled mixed with konjac fine powder.
[0002]
[Prior art]
In making noodles such as udon, buckwheat, Chinese noodles, etc., it is widely used to add and mix various auxiliary materials or quality improvers, but it succeeded by adding a substance that is very effective in preventing boiled elongation of noodles. There is nothing.
[0003]
[Problems to be solved by the invention]
When boiled, noodles begin to grow immediately after boiled, and lose the original taste of waist, such as waist strength, mouthfeel, and throat. Therefore, convenient boiled Chinese noodles for side dishes could not be obtained .
The present invention, without the elongation be long cryopreserved after raised boiled, and an object thereof is to provide a method for producing noodles boiled.
[0004]
[Means for Solving the Problems]
To achieve the above object, the present invention is, in producing the noodles boiled and from 0.05 to 0.1 part by weight of konjak Seiko per 100 parts by weight of wheat flour, mixed flour with brine It is characterized by making noodles and boiling them.
More specifically, the konjac flour is dissolved in water, left at a constant temperature for 2 hours or more, and then stirred with flour and auxiliary ingredients together with brine. At this time, chitosamine can be added in combination.
[0005]
[Action]
Chinese noodles mixed with konjac flour and brine are boiled to combine the glucomannan of konjac flour and gluten of flour to prevent water from entering the gluten, even if stored for a long time at low temperature. Boiled Chinese noodles with no growth, smooth texture and waist strength .
[0006]
【Example】
(1) Noodle production (Chinese noodles)
[Table 1]
After mixing the above-mentioned composition under the pressure of a vacuum mixer 600G, a noodle band was formed, and the resulting mixture was aged, rolled and cut out to give noodles.
(2) Cooking Example The noodles prepared in the above item (1) were boiled in hot water (100 ° C.) for 60 seconds, washed with cold water, and refrigerated.
(3) Test results After refrigerated for 12 hours after boiled, it was washed with hot water and eaten together with the seasoning liquid (soup). However, the noodles did not boil and stretched.
[0008]
【The invention's effect】
ADVANTAGE OF THE INVENTION According to this invention, even if it preserve | saves for a long time at low temperature, there is no elongation and the boiled boiled Chinese noodles can be manufactured.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17126395A JP3575874B2 (en) | 1995-06-05 | 1995-06-05 | Manufacturing method of boiled Chinese noodles with konjac flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP17126395A JP3575874B2 (en) | 1995-06-05 | 1995-06-05 | Manufacturing method of boiled Chinese noodles with konjac flour |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08332039A JPH08332039A (en) | 1996-12-17 |
| JP3575874B2 true JP3575874B2 (en) | 2004-10-13 |
Family
ID=15920091
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP17126395A Expired - Lifetime JP3575874B2 (en) | 1995-06-05 | 1995-06-05 | Manufacturing method of boiled Chinese noodles with konjac flour |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3575874B2 (en) |
-
1995
- 1995-06-05 JP JP17126395A patent/JP3575874B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08332039A (en) | 1996-12-17 |
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