JP5059070B2 - Process for producing dry noodles - Google Patents
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本発明は、乾麺類の製造方法、詳しくは、特徴のある食感を有し、かつ小麦粉の風味および美味しさを保持する乾麺類を製造しうる乾麺類の製造方法に関する。 The present invention relates to a method for producing dry noodles, and more particularly, to a method for producing dry noodles that can produce dry noodles having a characteristic texture and maintaining the flavor and taste of flour.
麺類の乾燥方法としては、調湿乾燥処理が一般に行われている。また、従来より、麺類の乾燥方法としてマイクロ波照射処理も知られている。例えば、特許文献１には、生麺を、真空度２０〜１００トルの雰囲気中で出力２〜４．５ＫＷのマイクロ波照射処理することにより乾燥する乾麺類の製造方法が記載されている。また、特許文献２には、蒸し麺をマイクロ波加熱処理することにより乾燥膨化し、ノンフライ即席麺を製造する方法が記載されている。
一般に、乾麺類は、生麺に比べて小麦粉の風味および美味しさが失われており、また食感も低下する傾向にある。
As a method for drying noodles, a humidity conditioning drying process is generally performed. Conventionally, microwave irradiation treatment is also known as a method for drying noodles. For example, Patent Document 1 describes a method for producing dry noodles in which raw noodles are dried by microwave irradiation treatment with an output of 2 to 4.5 KW in an atmosphere having a degree of vacuum of 20 to 100 Torr. Patent Document 2 describes a method for producing non-fried instant noodles by drying and swelling steamed noodles by microwave heat treatment.
In general, dry noodles lose the flavor and taste of wheat flour compared to raw noodles, and the texture tends to decrease.
本発明の目的は、特徴のある食感を有し、かつ小麦粉の風味および美味しさを保持する乾麺類を製造しうる乾麺類の製造方法を提供することにある。 The objective of this invention is providing the manufacturing method of the dry noodles which can manufacture the dry noodles which have the characteristic food texture, and hold | maintain the flavor and deliciousness of wheat flour.
本発明者らは、種々検討した結果、調湿乾燥処理による生麺の乾燥工程において、一定の水分含量になるまで、調湿乾燥処理とマイクロ波照射処理とを併用して生麺を乾燥させることにより、上記目的を達成する乾麺類が得られることを知見し、斯かる知見に基づいて本発明を完成した。 As a result of various investigations, the present inventors dried raw noodles using a combination of humidity conditioning drying treatment and microwave irradiation treatment until a constant moisture content in the drying step of raw noodles by humidity conditioning drying treatment. As a result, it was found that dry noodles that achieve the above-mentioned object were obtained, and the present invention was completed based on such knowledge.
即ち、本発明は、生麺を調湿乾燥処理により水分含量１５質量％以下に乾燥して乾麺類を製造する方法において、麺の水分含量が２４〜１７質量％になるまでは、マイクロ波照射処理と調湿乾燥処理とを併用して生麺を乾燥させることを特徴とする乾麺類の製造方法を提供するものである。 That is, the present invention relates to a method for producing dry noodles by drying raw noodles to a moisture content of 15% by mass or less by humidity conditioning and drying treatment, until the noodles have a moisture content of 24 to 17% by mass. The present invention provides a method for producing dry noodles, characterized in that raw noodles are dried using a combination of a treatment and a humidity conditioning drying treatment.
本発明の乾麺類の製造方法によれば、特徴のある食感、例えば、うどんにおいてはもちもち感を有し、パスタにおいては生パスタ風食感を有し、かつ小麦粉の風味および美味しさを保持する乾麺類を製造することができる。 According to the method for producing dry noodles of the present invention, there is a characteristic texture, for example, a sticky feeling in udon, a fresh pasta-like texture in pasta, and maintaining the flavor and taste of flour. Dry noodles can be manufactured.
以下、本発明の乾麺類の製造方法について詳細に説明する。
本発明に用いられる生麺としては、その種類の如何を問わず、例えば、パスタ類（スパゲッティ、マカロニなど）、うどん、ひやむぎ、そうめん、平めん、日本蕎麦、中華麺、ビーフンなどが挙げられ、特に、パスタ類（スパゲッティ、マカロニなど）やうどんが好ましい。生麺の中でも、うどんは麺線が太いため、うどんを用いた場合、従来の方法では、乾燥時間が長くなるか、あるいは強いて乾燥時間を短縮すると、麺の食感や風味が失われてしまうが、本発明の方法によれば、うどんであっても、乾燥時間を短縮できると共に、麺の食感や風味も損なわれない。
斯かる生麺は、如何なる製麺方法により得られたものでもよく、例えば、生地原料から麺生地を作製した後、得られた麺生地から麺帯を作製し、更に麺線を作製することにより得られる。
Hereinafter, the manufacturing method of the dry noodles of this invention is demonstrated in detail.
As the raw noodles used in the present invention, regardless of the type, for example, pasta (spaghetti, macaroni, etc.), udon, hiyagigi, somen, flat noodles, Japanese soba noodles, Chinese noodles, rice noodles, etc. In particular, pasta (spaghetti, macaroni, etc.) and udon are preferred. Among raw noodles, noodles have a thick noodle line, so when using udon, the conventional method will increase the drying time, or if the drying time is too strong, the texture and flavor of the noodles will be lost. However, according to the method of the present invention, even with udon, the drying time can be shortened, and the texture and flavor of the noodles are not impaired.
Such raw noodles may be obtained by any noodle making method, for example, by preparing a noodle dough from the dough raw material, then preparing a noodle strip from the obtained noodle dough, and further preparing a noodle string can get.
生地原料としては、主成分としての穀粉が挙げられ、穀粉の種類は特に限定されず、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉；蕎麦粉；米粉などが挙げられる。これらの穀粉は、麺の種類に応じて、単独でまたは２種以上組み合わせて使用することができる。例えば、パスタ類にはデュラム小麦粉、中華麺には準強力粉、うどんやそうめんには中力粉などを主として用いるとよい。 Examples of the dough material include flour as a main component, and the kind of flour is not particularly limited, and examples thereof include strong flour, semi-strong flour, medium flour, thin flour, durum wheat flour, buckwheat flour, rice flour and the like. These flours can be used alone or in combination of two or more depending on the type of noodles. For example, it is preferable to mainly use durum wheat flour for pasta, semi-strong flour for Chinese noodles, medium flour for udon and somen.
生地原料には、上記穀粉の他、任意成分として、食塩、炭酸ナトリウム、炭酸カリウム、乳酸カルシウム、ポリリン酸カリウム、カンスイ；大豆油、菜種油、バター、マーガリンなどの動植物性油脂；グリセリン脂肪酸エステルなどの乳化剤；トウモロコシ澱粉、タピオカ澱粉などの生澱粉類やそれらにリン酸架橋などを施した化工澱粉；食物繊維；卵白などの卵製品；脱脂粉乳やその他の乳製品；小麦粉グルテンなどの蛋白強化剤；グアガム、キサンタンガム、カラギーナンなどの増粘剤；ショ糖などの糖質；クエン酸、酢酸などの酸味料；ビタミン、ミネラル、アミノ酸などの栄養強化剤；保存剤；酵素剤；ｐＨ調整剤；酵母エキスなどを用いることができる。これらの任意成分は、単独でまたは２種以上組み合わせて使用することができる。 In addition to the above flour, optional ingredients such as salt, sodium carbonate, potassium carbonate, calcium lactate, potassium polyphosphate, kansui; animal and vegetable oils such as soybean oil, rapeseed oil, butter, margarine; glycerin fatty acid ester, etc. Emulsifiers; raw starches such as corn starch and tapioca starch, and modified starches that have been subjected to phosphoric acid crosslinking; dietary fiber; egg products such as egg white; skim milk powder and other dairy products; Thickeners such as guar gum, xanthan gum, and carrageenan; sugars such as sucrose; acidulants such as citric acid and acetic acid; nutrient enhancers such as vitamins, minerals, and amino acids; preservatives; enzyme agents; pH adjusters; Etc. can be used. These optional components can be used alone or in combination of two or more.
麺生地の作製方法は、特に限定されないが、例えば、生地原料に水を適宜添加しながらミキシングによって麺生地を作製する方法などが挙げられる。ミキシングによって麺生地を作製する場合、水が生地原料に十分混合され、作製される麺生地がそぼろ状になればよい。例えば、うどんの場合、１５〜３０分程度ミキシングを行えばよい。このとき、必要に応じて脱気しながらミキシングを行ってもよい。 The method for preparing the noodle dough is not particularly limited, and examples thereof include a method for preparing the noodle dough by mixing while appropriately adding water to the dough raw material. When preparing a noodle dough by mixing, it is sufficient that water is sufficiently mixed with the dough raw material so that the prepared noodle dough is in a rough shape. For example, in the case of udon, mixing may be performed for about 15 to 30 minutes. At this time, mixing may be performed while deaeration as necessary.
麺線の作製方法も、特に限定されないが、例えば、上記麺生地をロール圧延機や減圧押出し機などにて麺帯を作製した後、得られた麺帯を切刃を用いて切り出すことによって麺線を作製する方法、あるいは押出し機にて上記麺生地を押出しすることによって麺線を作製する方法などが挙げられる。 The method for preparing the noodle strings is not particularly limited. For example, after preparing the noodle band from the noodle dough using a roll rolling machine or a vacuum extruder, the noodle band is cut out using a cutting blade. Examples thereof include a method for producing a wire, and a method for producing a noodle wire by extruding the noodle dough with an extruder.
このように作製される生麺（麺線）の水分含量は、通常、３０〜５０質量％程度であり、３５〜４０質量％とするのが、作業効率の向上などの点から好ましい。 The moisture content of the raw noodles (noodle strings) thus produced is usually about 30 to 50% by mass, and preferably 35 to 40% by mass from the viewpoint of improving work efficiency.
本発明は、斯かる生麺にマイクロ波照射処理と調湿乾燥処理とを併用して、麺の水分含量が２４〜１７質量％、好ましくは２２〜１９質量％になるまで乾燥させる。
マイクロ波照射処理と調湿乾燥処理との併用による乾燥処理を麺の水分含量が２４質量％になる前で止めると、もちもちした食感や良好な風味が得られず、また麺の水分含量が１７質量％未満まで乾燥させると、麺線にクラックが入りやすく好ましくない。
In the present invention, such raw noodles are dried together until the moisture content of the noodles is 24 to 17% by mass, preferably 22 to 19% by mass, by using both microwave irradiation treatment and humidity conditioning drying treatment.
If the drying treatment by the combined use of the microwave irradiation treatment and the humidity conditioning drying treatment is stopped before the moisture content of the noodles reaches 24% by mass, the moist texture and good flavor cannot be obtained, and the moisture content of the noodles If it is dried to less than 17% by mass, the noodle strings are liable to crack, which is not preferable.
マイクロ波照射処理は、マイクロ波の出力が、生麺１ｋｇに対して、好ましくは０．５〜１．５ｋＷ、より好ましくは０．８〜１．２ｋＷの範囲で行うのが、喫食時の麺の食感（特に麺のコシ）が損なわれない点から好ましい。マイクロ波の出力が生麺１ｋｇに対して０．５ｋＷ未満であると、食感改良の効果が少なく、また１．５ｋＷ超であると、処理のバラつきや部分的な過乾燥が生じやすい。 The microwave irradiation treatment is performed in a range where the microwave output is preferably 0.5 to 1.5 kW, more preferably 0.8 to 1.2 kW, per 1 kg of raw noodles. The texture (especially the stiffness of the noodles) is not impaired. When the output of the microwave is less than 0.5 kW with respect to 1 kg of raw noodles, the effect of improving the texture is small, and when it is more than 1.5 kW, variations in processing and partial overdrying tend to occur.
マイクロ波の照射時間は、１５〜６０分間、特に３０〜５０分間とするのが、喫食時の麺の食感（特に麺のもちもち感）が損なわれない点から好ましい。
マイクロ波の照射時間が１５分間未満であると、食感改良効果が小さく、また６０分間超であると、処理のバラつきや部分的な過乾燥が生じやすい。
The microwave irradiation time is preferably 15 to 60 minutes, particularly 30 to 50 minutes, from the viewpoint that the texture of the noodles during eating (especially the feeling of stickiness of the noodles) is not impaired.
If the microwave irradiation time is less than 15 minutes, the effect of improving the texture is small, and if it is longer than 60 minutes, variations in treatment and partial overdrying tend to occur.
マイクロ波の周波数は、特に制限されるものではないが、通常の電子レンジに使用される２４５０ＭＨｚのマイクロ波を使用するのが好ましい。
また、マイクロ波照射処理は、常圧下で行われるのが、作業効率向上の点から好ましい。
The frequency of the microwave is not particularly limited, but it is preferable to use a 2450 MHz microwave used in a normal microwave oven.
The microwave irradiation treatment is preferably performed under normal pressure from the viewpoint of improving work efficiency.
マイクロ波照射処理併用時の調湿乾燥処理としては、例えば、冷風または温風調湿乾燥処理などが挙げられる。
マイクロ波照射処理併用時の調湿乾燥処理は、温度２５〜５０℃、特に３０〜４０℃で、湿度（相対湿度）６０〜８５％、特に６５〜８０％で行うのが、喫食時の麺の食感や風味が損なわれない点から好ましい。
なお、調湿乾燥処理における冷風または温風の風速は、麺線全体の乾燥状態を均一にするため、０．５〜１．５ｍ／ｓ、特に０．７〜１．２ｍ／ｓとするのが、喫食時の麺の食感が損なわれない点から好ましい。
Examples of the humidity conditioning drying process used in combination with the microwave irradiation process include cold air or hot air humidity conditioning drying.
The humidity conditioning drying process at the time of microwave irradiation treatment is performed at a temperature of 25 to 50 ° C., particularly 30 to 40 ° C., and a humidity (relative humidity) of 60 to 85%, particularly 65 to 80%. It is preferable from the viewpoint that the texture and flavor are not impaired.
In addition, the wind speed of the cold air or the warm air in the humidity control drying process is set to 0.5 to 1.5 m / s, particularly 0.7 to 1.2 m / s in order to make the drying state of the whole noodle strings uniform. However, it is preferable because the texture of the noodles at the time of eating is not impaired.
上記のマイクロ波照射処理と調湿乾燥処理との併用による乾燥処理後は、調湿乾燥処理のみにより、麺の水分含量が１５質量％以下、好ましくは１２〜１４質量％になるまで麺を乾燥させる。
この調湿乾燥処理は、乾麺やパスタ類の乾燥で通常使用される乾燥条件（普通乾燥、高温乾燥、超高温乾燥）で行なえばよい。
After the drying treatment by the combined use of the microwave irradiation treatment and the humidity conditioning drying treatment, the noodles are dried only by the moisture conditioning drying treatment until the water content of the noodles is 15 mass% or less, preferably 12 to 14 mass%. Let
This humidity conditioning drying process may be performed under the drying conditions (normal drying, high-temperature drying, and ultra-high temperature drying) that are usually used for drying dry noodles and pasta.
以下、実施例および比較例を挙げて本発明をさらに具体的に説明するが、本発明は以下の実施例によって何ら制限されるものではない。 EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not restrict | limited at all by the following examples.
製造例１
中力粉１０ｋｇに、１１％の食塩水４ｋｇを加えて、製麺用ミキサー（トーキョー麺機械製）にて２０分間混練し、製麺ロール機（トーキョー麺機械製）で常法に従い、圧延、裁断後、水分含量３５．５質量％、幅３．７ｍｍ、厚さ２．５ｍｍの生麺線（うどん）を得た。
Production Example 1
Add 4 kg of 11% saline to 10 kg of medium strength flour, knead for 20 minutes with a mixer for noodle making (manufactured by Tokyo Noodle Machine), roll according to a conventional method with a noodle roll machine (manufactured by Tokyo Noodle Machine), After cutting, a raw noodle string (udon) having a moisture content of 35.5% by mass, a width of 3.7 mm, and a thickness of 2.5 mm was obtained.
実施例１
上記製造例１で得られた生麺線１ｋｇを、調湿乾燥処理（温度３０℃、相対湿度８０ ％、風速１ｍ／ｓ）と、マイクロ波照射処理（出力１．０ｋＷ、周波数２４５０ＭＨｚ）とを３０分間同時に行い、水分含量２０．５質量％の半生麺を得た。
得られた半生麺を、さらに調湿乾燥処理（温度３０℃、相対湿度７５％、風速１ｍ／ｓ）を７時間行い、水分含量１３．５質量％の乾麺（乾燥うどん）を得た。
Example 1
1 kg of raw noodle strings obtained in Production Example 1 above were subjected to humidity conditioning and drying treatment (temperature 30 ° C., relative humidity 80%, wind speed 1 m / s) and microwave irradiation treatment (output 1.0 kW, frequency 2450 MHz). It was carried out simultaneously for 30 minutes to obtain semi-raw noodles with a water content of 20.5% by mass.
The obtained semi-raw noodles were further subjected to humidity conditioning drying treatment (temperature 30 ° C., relative humidity 75%, wind speed 1 m / s) for 7 hours to obtain dry noodles (dried udon) having a moisture content of 13.5% by mass.
実施例２
上記製造例１で得られた生麺線１ｋｇを、調湿乾燥処理（温度３５℃、相対湿度７５％、風速１ｍ／ｓ）と、マイクロ波照射処理（出力１．５ｋＷ、周波数２４５０ＭＨｚ）とを１５分間同時に行い、水分含量２３．６質量％の半生麺を得た。
得られた半生麺を、さらに調湿乾燥処理（温度３０℃、相対湿度７５％、風速１ｍ／ｓ）を７時間行い、水分含量１３．５質量％の乾麺（乾燥うどん）を得た。
実施例３
上記製造例１で得られた生麺線１ｋｇを、調湿乾燥処理（温度３０℃、相対湿度８０％、風速１ｍ／ｓ）と、マイクロ波照射処理（出力０．５ｋＷ、周波数２４５０ＭＨｚ）とを６０分間同時に行い、水分含量１７．６質量％の半生麺を得た。
得られた半生麺を、さらに調湿乾燥処理（温度３５℃、相対湿度７５％、風速１ｍ／ｓ）を８時間行い、水分含量１３．２質量％の乾麺（乾燥うどん）を得た。
Example 2
1 kg of raw noodle strings obtained in Production Example 1 above are subjected to humidity conditioning and drying treatment (temperature 35 ° C., relative humidity 75%, wind speed 1 m / s) and microwave irradiation treatment (output 1.5 kW, frequency 2450 MHz). Simultaneously for 15 minutes, semi-raw noodles having a moisture content of 23.6% by mass were obtained.
The obtained semi-raw noodles were further subjected to humidity conditioning drying treatment (temperature 30 ° C., relative humidity 75%, wind speed 1 m / s) for 7 hours to obtain dry noodles (dried udon) having a moisture content of 13.5% by mass.
Example 3
1 kg of raw noodle strings obtained in Production Example 1 above are subjected to humidity conditioning and drying treatment (temperature 30 ° C., relative humidity 80%, wind speed 1 m / s) and microwave irradiation treatment (output 0.5 kW, frequency 2450 MHz). Simultaneously for 60 minutes, semi-raw noodles having a water content of 17.6% by mass were obtained.
The resulting semi-raw noodles were further subjected to humidity conditioning drying treatment (temperature 35 ° C., relative humidity 75%, wind speed 1 m / s) for 8 hours to obtain dry noodles (dried udon) having a moisture content of 13.2% by mass.
比較例１
上記製造例１で得られた生麺線１ｋｇを、調湿乾燥処理（温度３５℃、相対湿度７５％、風速１ｍ／ｓ）を９時間行い、水分含量１３．３質量％の乾麺（乾燥うどん）を得た。
Comparative Example 1
1 kg of raw noodle strings obtained in the above Production Example 1 was subjected to humidity conditioning and drying treatment (temperature 35 ° C., relative humidity 75%, wind speed 1 m / s) for 9 hours, and dried noodles having a moisture content of 13.3% by mass (dried udon) )
比較例２
上記製造例１で得られた生麺線１ｋｇを、調湿乾燥処理（温度３０℃、相対湿度８０％、風速１ｍ／ｓ）と、マイクロ波照射処理（出力０．５ｋＷ、周波数２４５０ＭＨｚ）とを７０分間同時に行い、水分含量１６質量％の半生麺を得た。
得られた半生麺を、さらに調湿乾燥処理（温度３５℃、相対湿度７５％、風速１ｍ／ｓ）を７時間行い、水分含量１３．０質量％の乾麺（乾燥うどん）を得た。
Comparative Example 2
1 kg of raw noodle strings obtained in Production Example 1 above are subjected to humidity conditioning and drying treatment (temperature 30 ° C., relative humidity 80%, wind speed 1 m / s) and microwave irradiation treatment (output 0.5 kW, frequency 2450 MHz). Simultaneously for 70 minutes, semi-raw noodles with a water content of 16% by mass were obtained.
The resulting semi-raw noodles were further subjected to humidity conditioning drying treatment (temperature 35 ° C., relative humidity 75%, wind speed 1 m / s) for 7 hours to obtain dry noodles (dried udon) having a water content of 13.0% by mass.
比較例３
上記製造例１で得られた生麺線１ｋｇを、調湿乾燥処理（温度３０℃、相対湿度８０％、風速１ｍ／ｓ）と、マイクロ波照射処理（出力１．０ｋＷ、周波数２４５０ＭＨｚ）とを１５分間同時に行い、水分含量２５質量％の半生麺を得た。
得られた半生麺を、さらに調湿乾燥処理（温度３５℃、相対湿度７５％、風速１ｍ／ｓ）を８時間行い、水分含量１３．８質量％の乾麺（乾燥うどん）を得た。
Comparative Example 3
1 kg of raw noodle strings obtained in Production Example 1 above were subjected to humidity conditioning and drying treatment (temperature 30 ° C., relative humidity 80%, wind speed 1 m / s) and microwave irradiation treatment (output 1.0 kW, frequency 2450 MHz). Simultaneously for 15 minutes, semi-raw noodles with a moisture content of 25% by mass were obtained.
The resulting semi-raw noodles were further subjected to humidity conditioning drying treatment (temperature 35 ° C., relative humidity 75%, wind speed 1 m / s) for 8 hours to obtain dry noodles (dried udon) having a water content of 13.8% by mass.
試験例１
実施例１〜３で得られた乾麺および比較例１〜３で得られた乾麺を１２分間茹でた後、食感、風味及び外観について、下記の評価基準に従ってパネラー５名で評価を行った。その結果（食感及び風味については平均点）を表１に示す。
Test example 1
After the dried noodles obtained in Examples 1 to 3 and the dried noodles obtained in Comparative Examples 1 to 3 were boiled for 12 minutes, the texture, flavor and appearance were evaluated by 5 panelists according to the following evaluation criteria. The results (average score for texture and flavor) are shown in Table 1.
食感の評価基準
５：もちもちした食感が強く非常に良い
４：もちもちした食感があり良い
３：ややもちもちした食感あり
２：もちもちした食感が弱い
１：もちもちした食感が全く無い
Criteria for eating texture 5: Strong and very good texture 4: Good texture is good 3: Some texture is good 2: Moist texture is weak 1: No texture is found
風味の評価基準
５：小麦粉の風味があり非常に美味しい
４：小麦粉の風味があり美味しい
３：小麦粉の風味がやや感じられる
２：小麦粉の風味があまり感じられなく、あまり美味しくない
１：小麦粉の風味が全く感じられなく、美味しくない
Flavor Evaluation Criteria 5: Very tasty with flour flavor 4: Delicious with flour flavor 3: Slightly flavored flour 2: Slightly unsatisfactory flavor of flour 1: Not very tasty 1: Flavor of flour Is not felt at all and is not delicious
外観の評価基準
クラックの有無について観察した。
The appearance evaluation standard was observed for cracks.
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