JP4448981B2 - Steamed noodle manufacturing method and noodles - Google Patents
Steamed noodle manufacturing method and noodles Download PDFInfo
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- JP4448981B2 JP4448981B2 JP2001232375A JP2001232375A JP4448981B2 JP 4448981 B2 JP4448981 B2 JP 4448981B2 JP 2001232375 A JP2001232375 A JP 2001232375A JP 2001232375 A JP2001232375 A JP 2001232375A JP 4448981 B2 JP4448981 B2 JP 4448981B2
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- noodles
- steamed
- superheated steam
- steaming
- steam
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Description
【０００１】
【発明の属する技術分野】
この発明は、生麺の蒸し工程に過熱蒸気を用いることにより、麺に粘弾性を付与することを目的とした蒸し麺の製造方法と麺類に関する。
【０００２】
【従来の技術】
従来蒸し工程を必要とする生麺類とは、例えば焼きそば麺、即席麺、餃子及びシウマイである。例えば焼きそば麺、即席麺は、生麺を蒸し上げることで作られるが、従来使用される蒸気は１００℃の飽和蒸気である。商品仕様や種々の製造条件が異なる為、蒸し時間の標準は定まっていないが、即席麺では２分程度からであり、焼きそばでは４分程度からそれ以上の蒸し時間が用いられている。即席麺は蒸し工程後、フライ、熱風乾燥、凍結乾燥等の乾燥工程に続くことになる。
【０００３】
過熱蒸気を麺に応用した発明には、特開昭５９−９８６６０号に即席麺の製造方法が開示されている。また特開平０６−９０６７７号（過熱水蒸気による食物の調理方法及び其の装置）では、調理容器内で過熱蒸気１００℃〜３５０℃の範囲で食物を調理する方法を開示している。
【０００４】
【発明により解決しようとする課題】
前記従来の発明中、前者は麺の乾燥に過熱蒸気を使用するもので、生麺の蒸煮に関する発明ではないので、この発明と別異の技術である。また後者は、食物の調理方法に関する技術であって、麺類に粘弾性を付与するような麺類の品質改善でないので、この発明とは目的、構成、効果を異にしている。
【０００５】
【課題を解決するための手段】
この発明は、蒸し工程で適温の過熱蒸気を使用することにより、蒸し麺に従来見られなかったような粘弾性を付与することに成功したのである。
【０００６】
即ち方法の発明は、生麺の蒸し工程に、過熱蒸気を用いる方法において、過熱蒸気の温度を１５０℃〜１８０℃とし、蒸煮の工程の中間で麺に水をシャワーして吸水させることを特徴とした蒸し麺の製造方法である。
【０００７】
また他の発明は、請求項１記載の方法を用いて製造したことを特徴とする麺類である。
【０００８】
この発明において、過熱蒸気の温度を１２０℃未満にすると、ソフトで粘弾性が弱い問題点があり、２００℃を超えると、粘弾的だがソフトになり粘りを生じる問題点がある。過熱蒸気の温度は、好ましくは１５０℃〜１８０℃である。
【０００９】
この発明では、焼きそば麺や即席麺という「蒸しめん」を主に対象としているが、うどん、そーめん、冷麦、パスタ類、そば、冷麺にも応用することができる。
【００１０】
【発明の実施の形態】
この発明は、麺の蒸し工程において、１２０℃〜２００℃の過熱蒸気を用いる蒸し麺の製造方法である。
【００１１】
また、この発明は、過熱蒸気で蒸煮する際に水をシャワーして吸水させる方法であり、このようにしてできた麺類である。
【００１２】
【実施例】
２ 工程
常法に従い、麺用横形ミキサで小麦粉、植物油、捏ね水を混練し、圧延ロールで圧延後、切刃＃２２番丸刃を用いて、１．３ｍｍの厚みで縮れ麺線にカットした。
【００１４】
次の蒸し工程では、蒸し工程の中間で生麺重量に対して２．４５倍の重量の水を２０秒間シャワーをしながら麺を蒸し、直ちに水道水による水洗い２０秒、冷水による冷却３０秒を行い、水切り後コーンサラダ油を麺重量の２％相当量を噴霧し、表面に馴染ませた。蒸し麺１５０ｇをプラスチックの袋に包装し冷蔵庫に保管した。蒸気殺菌をするものについては、包装した蒸し麺を金属網に並べ、蒸気殺菌庫にて９０℃、４０分間の条件で加熱後、水冷し冷蔵庫に保管した。
【００１５】
上記工程に従い、実施例１〜４を蒸し温度１２０、１５０、１８０、２００℃について過熱蒸気で蒸して作成した表１、表２を得た。過熱蒸気量は２０ｋｇ／時であった。
【００１６】
（比較例）
実施例の工程に従い１００℃の飽和蒸気で蒸し、蒸気殺菌をして比較例１を作成した。比較例２は、蒸し時間を変え、蒸気殺菌無しで作成した。比較例３、４は蒸し温度を変え１１０℃、２１０℃の過熱蒸気で蒸して作成した表１、表２を得た。
【００１７】
【表１】
【表２】
（評価）
専門パネラー５名で５点法で食感の評価を行った。
【００２０】
５ 非常に良い
４ やや良い
３ 良い
２ やや悪い
１ 悪い
製麺翌日に麺１５０ｇに水４０ｃｃを加え、油を引いたフライパンで１分３０秒間炒め、粉末ソースをからめて食感評価を実施した。
【００２１】
【発明の効果】
この発明によれば、麺の蒸し工程で過熱蒸気を用いて蒸煮したので、蒸し麺に強い粘弾性を生じる効果がある。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing steamed noodles and noodles for the purpose of imparting viscoelasticity to the noodles by using superheated steam in the steaming process of raw noodles.
[0002]
[Prior art]
Conventional raw noodles that require a steaming process include, for example, yakisoba noodles, instant noodles, dumplings, and siumai. For example, yakisoba noodles and instant noodles are made by steaming raw noodles, but conventionally used steam is saturated steam at 100 ° C. Due to differences in product specifications and various manufacturing conditions, the standard steaming time is not fixed, but for instant noodles it is from about 2 minutes, and for fried noodles, steaming time is from about 4 minutes to more. Instant noodles are followed by a drying process such as frying, hot-air drying, freeze drying, etc. after the steaming process.
[0003]
Japanese Patent Application Laid-Open No. 59-98660 discloses a method for producing instant noodles in an invention in which superheated steam is applied to noodles. Japanese Patent Application Laid-Open No. 06-90677 (a method for cooking food using superheated steam and its apparatus) discloses a method for cooking food in a cooking vessel in the range of 100 ° C to 350 ° C.
[0004]
[Problems to be solved by the invention]
Among the conventional inventions, the former uses superheated steam for drying noodles, and is not an invention related to steaming raw noodles, which is a technique different from this invention. The latter is a technique related to a food cooking method, and does not improve the quality of noodles that imparts viscoelasticity to the noodles. Therefore, the object, structure, and effect are different from those of the present invention.
[0005]
[Means for Solving the Problems]
This invention succeeded in giving viscoelasticity which was not seen conventionally to steamed noodles by using superheated steam of a suitable temperature in a steaming process.
[0006]
That is, the invention of the method is characterized in that, in the method of using superheated steam in the steaming process of raw noodles, the temperature of the superheated steam is 150 ° C. to 180 ° C., and the noodles are showered with water in the middle of the steaming process to absorb water. This is a method for producing steamed noodles.
[0007]
Another aspect of the present invention is noodles produced using the method according to claim 1 .
[0008]
In the present invention, when the temperature of the superheated steam is less than 120 ° C., there is a problem that it is soft and weak in viscoelasticity. The temperature of the superheated steam is preferably 150 ° C to 180 ° C.
[0009]
In this invention, “steamed noodles” such as fried noodles and instant noodles are mainly targeted, but it can also be applied to udon, somen, cold wheat, pasta, buckwheat, and cold noodles.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
This invention is a method for producing steamed noodles using superheated steam at 120 ° C. to 200 ° C. in the steaming step of noodles.
[0011]
Moreover, this invention is the method of showering water and absorbing water when cooking with superheated steam, and is a noodle made in this way.
[0012]
【Example】
In accordance with a two-step ordinary method, flour, vegetable oil and kneading water were kneaded with a horizontal noodle mixer, rolled with a rolling roll, and then cut into a noodle string with a thickness of 1.3 mm using a cutting blade # 22 round blade. .
[0014]
In the next steaming process, steam the noodles while showering with water of 2.45 times the weight of raw noodles for 20 seconds in the middle of the steaming process, immediately rinse with tap water for 20 seconds, cool with cold water for 30 seconds. After draining, corn salad oil was sprayed in an amount equivalent to 2% of the weight of the noodles to adjust to the surface. 150 g of steamed noodles were wrapped in a plastic bag and stored in a refrigerator. For steam sterilization, the packaged steamed noodles were arranged on a metal net, heated in a steam sterilizer at 90 ° C. for 40 minutes, cooled in water and stored in a refrigerator.
[0015]
According to the said process, Table 1 and Table 2 which steamed Example 1-4 with the superheated steam about the steam temperature 120, 150, 180, 200 degreeC were obtained. The amount of superheated steam was 20 kg / hour.
[0016]
(Comparative example)
According to the process of the Example, it steamed with 100 degreeC saturated steam, steam-sterilized, and created the comparative example 1. Comparative Example 2 was prepared without changing steaming time and steam sterilization. In Comparative Examples 3 and 4, Tables 1 and 2 obtained by steaming with overheated steam at 110 ° C. and 210 ° C. by changing the steaming temperature were obtained.
[0017]
[Table 1]
[Table 2]
(Evaluation)
The five panelists evaluated the texture using five specialized panelists.
[0020]
5 Very good 4 Slightly good 3 Good 2 Slightly bad 1 Bad noodles On the next day, 40 cc of water was added to 150 g of noodles and fried in a frying pan with oil for 1 minute 30 seconds.
[0021]
【The invention's effect】
According to the present invention, steaming noodles are steamed using superheated steam in the steaming process of noodles, so that steamed noodles have an effect of producing strong viscoelasticity.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001232375A JP4448981B2 (en) | 2001-07-31 | 2001-07-31 | Steamed noodle manufacturing method and noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001232375A JP4448981B2 (en) | 2001-07-31 | 2001-07-31 | Steamed noodle manufacturing method and noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2003038114A JP2003038114A (en) | 2003-02-12 |
| JP4448981B2 true JP4448981B2 (en) | 2010-04-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001232375A Expired - Fee Related JP4448981B2 (en) | 2001-07-31 | 2001-07-31 | Steamed noodle manufacturing method and noodles |
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| Country | Link |
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Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4556184B2 (en) * | 2005-07-27 | 2010-10-06 | 明治乳業株式会社 | Pizza crust manufacturing method and frozen pizza |
| JP4438969B1 (en) * | 2009-07-31 | 2010-03-24 | 日清食品ホールディングス株式会社 | Instant noodle manufacturing method |
| JP4654315B1 (en) * | 2009-12-22 | 2011-03-16 | 日清食品ホールディングス株式会社 | Instant noodles and method for producing the same |
| JP4611439B1 (en) * | 2009-12-24 | 2011-01-12 | 日清食品ホールディングス株式会社 | Method for producing instant noodles using noodle strings having a special structure |
| WO2011114690A1 (en) * | 2010-03-19 | 2011-09-22 | 日清食品ホールディングス株式会社 | Instant noodles and method of producing same |
| JP5389874B2 (en) * | 2010-08-20 | 2014-01-15 | 日清食品ホールディングス株式会社 | Manufacturing method of non-fried instant noodles |
| JP6355320B2 (en) * | 2013-11-28 | 2018-07-11 | 日清食品ホールディングス株式会社 | Instant noodle manufacturing method |
| CN108201061A (en) * | 2016-12-16 | 2018-06-26 | 顶益（开曼岛）控股有限公司 | A kind of anti-foam production technique in non-fried wide face |
| KR102048048B1 (en) * | 2018-01-05 | 2019-11-22 | 주식회사 싱크로티이씨 | Apparatus for steaming noodles using thermostatic device |
| JP6567139B2 (en) * | 2018-06-12 | 2019-08-28 | 日清食品ホールディングス株式会社 | Instant noodle manufacturing method |
| JP7240929B2 (en) * | 2019-03-29 | 2023-03-16 | 日清食品ホールディングス株式会社 | Method for suppressing whitening of noodles |
-
2001
- 2001-07-31 JP JP2001232375A patent/JP4448981B2/en not_active Expired - Fee Related
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|---|---|
| JP2003038114A (en) | 2003-02-12 |
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