JP5995489B2 - Process for producing dry noodle and dry noodle - Google Patents

Description

本発明は、麺線の表面を変性させた乾燥麺（乾麺と同様に調理喫食する麺）に関する。   The present invention relates to dry noodles (noodles to be cooked and eaten similarly to dry noodles) in which the surface of the noodle strings is modified.

乾麺は切り出し、又は押出して製麺した生めんを乾燥させたものであり、一般的には棒状で、そば、うどん、ラーメン、そうめん、スパゲティー等の製品がある。このような乾麺は、いずれも製造工程中に茹で又は蒸しによるα化処理がされていないために、調理に時間がかかり、調理中に麺線表面が茹で溶けして茹で液が濁ったり、茹で後の麺線の表面がぬめったような感じになる。また、α化しない状態で乾燥させているために、やや調理感に欠けた食感となり、比較的湯伸びも速い。   Dry noodles are dried noodles that have been cut out or extruded and dried, and are generally in the form of sticks, such as buckwheat, udon, ramen, somen, and spaghetti. None of these dry noodles are boiled or steamed during the production process, so it takes time to cook, the surface of the noodle strings melts during cooking, and the boiled liquid becomes cloudy or boiled. It feels like the surface of the later noodle strings is wet. Moreover, since it dried in the state which is not alpha-ized, it will become a food texture which lacked the feeling of cooking a little, and hot water elongation is comparatively quick.

しかし一方、乾麺は調理時の茹で時間をうまく調整すれば、商店のチルドコーナーで売られている袋入りの蒸し麺や茹で麺に比べれば、腰のある食感が得られ、さらにこれらの麺類が有さない高い保存性を有するという利点もある。   On the other hand, dry noodles, if you adjust the time well with cooking boil, will give you a lofty texture compared to bagged steamed noodles and boiled noodles sold at chilled corners of shops, and these noodles There is also an advantage of having high storage stability that does not have.

特許文献１は、乾麺に短時間蒸気を吹き付けて処理するものであるが、棒状の乾麺の麺線を曲げることを目的とし、その食感等の評価については記載されていない。
特許文献２は生麺に短時間送風して表面を乾燥させた後、過熱蒸気で乾燥させるものであるが、過熱蒸気の熱によって麺を乾燥させることが主体であり、膨化度の高い乾燥麺を得ることを目的とする。 Patent Document 1 is a process in which steam is sprayed on dry noodles for a short time, but the purpose is to bend the noodle strings of stick-shaped dry noodles, and there is no description of evaluation of the texture and the like.
Patent Document 2 is a method in which raw noodles are blown for a short time to dry the surface and then dried with superheated steam, but the noodles are mainly dried by the heat of superheated steam, and the dried noodles have a high degree of swelling. The purpose is to obtain.

また、特許文献３〜５は、乾麺を一旦蒸気で表面処理して表面のみα化し、これを乾燥させた後、さらに水分を吸収させた湿潤タイプ（含水率の高い）の麺が記載され、茹で時間が早く、かつ腰のある麺が得られるという効果が記載されている。しかし特許文献３〜５の麺は、いずれも商品形態が乾燥麺ではなく、チルド又は冷凍で保存される湿潤タイプの麺であって、麺線中心部のα化度合を低く抑えることで腰を付与したものであって、乾麺の問題点を解決するものではない。   In addition, Patent Documents 3 to 5 describe wet type noodles (high moisture content) in which dry noodles are once surface-treated with steam, and only the surface is α, dried, and further absorbed moisture, It describes the effect that boiled noodles can be obtained quickly and boiled. However, the noodles of Patent Documents 3 to 5 are not dried noodles, but are wet type noodles that are stored in chilled or frozen state. It does not solve the problems of dry noodles.

また特許文献６には、生めんを過熱蒸気で短時間処理することで表面だけをα化し、水で冷やした後、調湿乾燥する乾麺の製法が記載されているが、モチモチした食感を得るための技術で、茹で溶け防止や麺線表面のぬめりの抑制等の、乾麺において特に改善が要求されている点の効果については記載されていない。   Further, Patent Document 6 describes a method for producing dry noodles in which raw noodles are treated with superheated steam for a short time, and only the surface is alphatized, cooled with water, and then dried with humidity conditioning. However, there is no description of the effects that are particularly required to be improved in dry noodles, such as prevention of melting by boiling and suppression of sliminess on the surface of the noodle strings.

特開昭５４−１２２７５０号公報JP 54-122750 A 特開昭５９−９５８５５号公報JP 59-95855 A 特開平９−１９１８４４号公報JP-A-9-191844 特開平９−１９１８４５号公報JP-A-9-191845 特開平１１−１２３号公報JP 11-123 A 特開２０１１−２１７６５７号公報JP 2011-217657 A

本発明者らは、乾麺の麺質を改良することを目的とし、特に乾麺の問題点である茹で調理後の麺表面のぬめり、茹で溶けを防止するために、常法で製造された乾麺に短時間蒸気を吹き付け、麺線表面を軽くα化させる処理を行った。その結果、確かにこれらの欠点は改善される傾向が見られたものの、今度は麺表面の張りが強くなってしまい、食感が不自然なものとなった。   The present inventors aim to improve the noodle quality of dry noodles, and in particular to dry noodles produced by a conventional method in order to prevent slimming of the surface of the noodles after cooking with boil, which is a problem of dry noodles, and melting with boil Steam was sprayed for a short time to lighten the surface of the noodle strings. As a result, although these defects tended to be improved, the noodle surface became tighter and the texture was unnatural.

そこで本発明は、乾麺の欠点、すなわち、茹で調理後の麺線表面のぬめり、茹で溶けを抑制するとともに、しかも、乾燥後に飽和蒸気で麺線表面を処理した場合の欠点である、麺線表面の不自然な張りを起こさず、湯伸びも遅く、腰のある、食感にも優れた乾燥麺の製造方法を提供することを課題とした。   Therefore, the present invention is a drawback of dry noodles, that is, the surface of the noodle strings after being cooked with boil, which suppresses slimming and melting with boil, and also when the noodle strings are treated with saturated steam after drying. An object of the present invention is to provide a method for producing dry noodles that does not cause unnatural tension, has a slow hot water stretch, is lean, and has an excellent texture.

本発明は、上記課題を解決するものであり、生麺の乾燥後に、飽和蒸気ではなく、高温の過熱蒸気で麺表面を短時間処理することを特徴とするものである。すなわち、本発明は、生麺を茹で又は蒸し処理せずに水分含量を１４．５重量％以下まで乾燥させた麺線に対して、過熱蒸気で加熱処理する（過熱蒸気で加熱処理して製造する）乾燥麺の製造方法である。
本製造方法によれば、乾麺と同様に調理喫食される乾燥麺が得られ、従来の乾麺の欠点であった、麺表面のぬめり、茹で液の濁りが、飽和蒸気で処理した場合よりもさらに格段に改善され、一方、飽和蒸気を用いた場合の欠点である、麺線表面の張りも少なく、調理感にも優れた、茹でたての麺に近い腰のある優れた食感の麺を得ることができる。 This invention solves the said subject, and after drying raw noodles, it is characterized by treating the noodle surface for a short time with high-temperature superheated steam instead of saturated steam. That is, in the present invention, noodles dried with raw water without boiling or steaming the noodles are heated with superheated steam (produced by heating with superheated steam). This is a method for producing dry noodles.
According to this production method, dry noodles that are cooked and eaten in the same manner as dry noodles are obtained, and the disadvantages of conventional dry noodles are that the surface of the noodles is muted and the boiled liquid is more turbid than when treated with saturated steam. On the other hand, the noodles with excellent texture with the waist similar to freshly boiled noodles, which is a disadvantage when using saturated steam, has little tension on the surface of the noodle strings, and has excellent cooking feeling Can be obtained.

なお、ここで「過熱蒸気」とは、飽和蒸気を常圧下で１００℃以上に加熱したもので、温度と蒸気流量、処理時間にもよるが、高い熱量のために対象物を湿らせるのではなく乾燥させるように働くもので、食品製造業においては、焼成、焙煎、乾燥を主目的として使用される場合が多い。本発明においては処理温度が２００℃以下の過熱蒸気を用いることが好ましく、１１０℃〜１７０℃が特に好ましい。   Here, “superheated steam” is a product obtained by heating saturated steam to 100 ° C. or higher under normal pressure, and depending on temperature, steam flow rate, and processing time, it does not moisten the object due to high heat quantity. In the food manufacturing industry, it is often used mainly for baking, roasting, and drying. In the present invention, it is preferable to use superheated steam having a treatment temperature of 200 ° C. or less, and 110 ° C. to 170 ° C. is particularly preferable.

また、過熱蒸気による処理時間は、温度や蒸気流量によって適宜設定されるべきものであるが、概ね５秒〜１８０秒程度が好ましく、特に好ましくは１４０℃程度の場合で１５秒〜１２０秒が例示できる。またさらに、本発明においては、過熱蒸気の処理は、加熱処理の前の麺線の水分含量をＸ重量％とすると、Ｘ＋３重量％〜Ｘ−８重量％の範囲で行うことが好ましい（加熱処理前水分含量が１０％の場合、過熱蒸気加熱処理後水分含量が１３％〜２％）。このように、本発明における過熱蒸気による加熱処理によって得られる効果は、処理時間が比較的短時間で、また麺線の水分含量をあまり大きく変化させることなく得られるものである。   Further, the treatment time with superheated steam should be appropriately set according to the temperature and the steam flow rate, but is preferably about 5 seconds to 180 seconds, and particularly preferably about 140 seconds to 15 seconds to 120 seconds. it can. Furthermore, in the present invention, the superheated steam treatment is preferably performed in the range of X + 3 wt% to X−8 wt% when the moisture content of the noodle strings before heat treatment is X wt% (heat treatment When the pre-water content is 10%, the water content after the superheated steam heat treatment is 13% to 2%). As described above, the effect obtained by the heat treatment with superheated steam in the present invention is obtained in a relatively short time and without significantly changing the moisture content of the noodle strings.

さらに、本発明の乾燥麺を一例として上げれば、調湿乾燥等の常法によって製造した乾麺の麺線表面を、過熱蒸気によって変性させた水分含量４〜１４．５重量％の乾燥麺が例示でき、このような乾燥麺は、具体的には上記のような各製造方法によって製造され、乾麺動揺に調理しても、麺表面のぬめり、茹で溶けが少なく、腰があって食感にも優れる。   Furthermore, when the dry noodles of the present invention are given as an example, dry noodles having a moisture content of 4 to 14.5% by weight obtained by modifying the surface of the noodle strings of dry noodles produced by a conventional method such as humidity drying with superheated steam are exemplified. Such dry noodles are specifically manufactured by the above-described manufacturing methods, and even when cooking with dry noodles, the noodles surface is slimy, less melted with boil, and has a waist and texture. Excellent.

なお本発明で「乾麺」とは、乾麺の品質表示基準（ＪＡＳ）では、干しそば、干しうどん、干しひらめん、ひやむぎ、そうめん、を乾麺類としているが、本発明においてはラーメン、スパゲティー等の麺類も含むものする。一方、乾麺の品質表示基準（ＪＡＳ）では麺線の水分含量は１４％又は１４．５％以下とされているので、本発明の乾燥麺は、この品質基準に倣って水分含量が１４．５重量％以下のものとする。   In the present invention, the term “dry noodles” refers to dry noodles, dried noodles, dried hiramen, hiyagigi, somen noodles, and the like in the present invention. Including noodles. On the other hand, since the moisture content of the noodle strings is 14% or 14.5% or less according to the quality labeling standard (JAS) of dry noodles, the dry noodles of the present invention have a moisture content of 14.5 according to this quality standard. It shall be less than wt%.

本発明は、乾麺における問題点である、茹で調理後の麺表面のぬめり、茹で溶け、茹で液の濁りを防止できる。この効果は過熱蒸気を用いる本発明の場合、飽和蒸気を用いた場合より格段に優れ、しかも、飽和蒸気を用いた場合のような、麺表面の張りが強くなって食感が不自然になることがない。さらに、飽和蒸気によって麺表面のぬめりや茹で溶け防止の効果を得るためには、当該処理の時間を長く行う必要があり、これによって麺線の水分含量が上昇すると、保存性を持たせるために再乾燥する必要が生じるが、過熱蒸気を用いることで再乾燥の必要もない。また、湯伸びも遅く、腰があって、食感にも優れた乾燥麺となる。   INDUSTRIAL APPLICABILITY According to the present invention, it is possible to prevent the noodle surface from being slimmed, boiled and boiled, and boiled liquid turbidity, which is a problem in dry noodles. In the case of the present invention that uses superheated steam, this effect is much better than when saturated steam is used, and the noodle surface becomes stronger and the texture becomes unnatural as when saturated steam is used. There is nothing. Furthermore, in order to obtain the effect of preventing the noodle surface from being slimmed or boiled by saturated steam, it is necessary to perform the treatment for a long period of time. Although it is necessary to re-dry, there is no need for re-drying by using superheated steam. In addition, the hot water is slow to grow, has a waist, and is a dry noodle with excellent texture.

以下、製造工程に従って本発明を詳細に説明する。
本発明の乾燥の原料粉としては、製品とする麺の種類によって適宜選択される。具体的には小麦粉、そば粉、穀粉等であり、これに必要に応じて澱粉等を加えて主原料粉とし、練り水を加えてよく混練する。その他必要に応じて、副原料として卵白、グルテン、食塩、かんすい、増粘剤、油脂等を練り水に加えて添加するか、又は原料粉に直接加えて添加する。
このように原料粉に練り水を加えて練った後、常法によって生麺線を得る。具体的には、ミキサーでよく混練後、複合、圧延、切り出しして製麺するか、又はエクストルーダーを用いて押し出して麺線として生麺線を得る。 Hereinafter, the present invention will be described in detail according to the manufacturing process.
The dry raw material powder of the present invention is appropriately selected depending on the type of noodle used as a product. Specifically, it is wheat flour, buckwheat flour, cereal flour, and the like. If necessary, starch or the like is added to make a main raw material powder, and kneaded water is added and kneaded well. In addition, egg white, gluten, salt, citrus, thickener, fats and oils, etc., are added to the kneaded water as auxiliary materials, or added directly to the raw material powder.
After adding kneading water to the raw material powder and kneading in this way, raw noodle strings are obtained by a conventional method. Specifically, after kneading well with a mixer, it is combined, rolled, cut out to make noodles, or extruded using an extruder to obtain raw noodle strings as noodle strings.

次いで得られた生麺線を、茹で又は蒸し処理をせずに乾燥する。具体的には、生麺線を竿掛けに吊るした状態で、麺割れ等が起こらないように低温から５０℃以下の中温帯で調湿乾燥するのがよい。しかし、スパゲティーのように温度を上げて乾燥することもできるし、また乾燥工程中に麺割れが起こらないように、途中から温度を下げたり、温度と共に湿度を上げて乾燥する等の方法も用いることができる。   Subsequently, the obtained raw noodle strings are dried without boiling or steaming. Specifically, the raw noodle strings are hung in a hanging state, and the humidity control drying is preferably performed at a low temperature to an intermediate temperature range of 50 ° C. or lower so as not to cause noodle cracking. However, it can be dried by increasing the temperature as in spaghetti, and a method such as lowering the temperature from the middle or increasing the humidity together with the temperature to dry the noodles during the drying process is also used. be able to.

このような乾燥によって麺線の水分含量が１４．５％以下になるまで乾燥する（一旦乾麺の状態に乾燥する）。なお、本発明においては、竿掛けで乾燥しなくても良く、ネスト状に乾燥させることもできる。また、前記のような調湿乾燥によって製造された市販の乾麺、例えば棒状の乾麺を購入して、次工程以降これを用いることもできる。   By such drying, the noodle strings are dried until the water content becomes 14.5% or less (they are once dried into a dry noodle state). In the present invention, it is not necessary to dry by hanging, and it is also possible to dry in a nested manner. Further, commercially available dry noodles produced by humidity conditioning drying as described above, for example, rod-shaped dry noodles, can be purchased and used from the next step onward.

次に、上記のように茹で又は蒸し処理せずに水分含量を１４．５％以下に乾燥させた麺を、本発明は過熱蒸気で加熱処理する。処理時間は温度、蒸気流量によって異なるが、好ましくは５秒〜１８０秒、例えば１４０℃程度の場合、特に好ましくは１５秒〜１２０秒程度がよい。また、温度は庫内処理温度が（麺に当たる温度）好ましくは１００℃〜２００℃、特に好ましくは１１０℃〜１７０℃程度で行うのがよい。１１０℃以下では効果が得られにくい場合があり、１７０℃以上では焦げが生じ易く、麺が切れ易くなる場合がある。   Next, the present invention heats noodles dried to a moisture content of 14.5% or less without boiling or steaming as described above. The treatment time varies depending on the temperature and the steam flow rate, but preferably 5 seconds to 180 seconds, for example, about 140 ° C., and particularly preferably about 15 seconds to 120 seconds. Moreover, as for the temperature, the processing temperature in the warehouse (temperature corresponding to noodles) is preferably 100 ° C to 200 ° C, particularly preferably about 110 ° C to 170 ° C. If it is 110 degrees C or less, an effect may be hard to be acquired, and if it is 170 degrees C or more, it is easy to produce a burn and noodles may become easy to cut.

そして、このような過熱蒸気処理によって、加熱処理前の水分含量（Ｘ重量％）に対して、＋３重量％（Ｘ＋３重量％）〜−８重量％（Ｘ−８重量％）となる範囲で、しかも製品の最終水分含量が４〜１４．５重量％となるように加熱処理するのが好ましい。しかし最適な温度や時間は、蒸気流量によって、あるいは麺線の太さ等によってもそれぞれ異なるものであるため、最良の条件は適宜選択するのがよい。   And, by such superheated steam treatment, in the range of +3 wt% (X + 3 wt%) to -8 wt% (X-8 wt%) with respect to the moisture content before heat treatment (X wt%), Moreover, it is preferable to heat-treat so that the final moisture content of the product is 4 to 14.5% by weight. However, the optimum temperature and time differ depending on the steam flow rate, the thickness of the noodle strings, and the like, and therefore the best conditions should be appropriately selected.

上記のような条件で過熱蒸気で麺線を加熱処理すると、一旦は麺線の水分含量が数％以下の範囲で上昇するが、過熱蒸気の高い熱量によって直ぐに乾燥に転じ、徐々に水分含量は減少する。具体的には１４０℃蒸気流量１５０kg／hの場合、加熱処理開始１５秒くらいで１〜２％程度水分含量が上昇し、以降は水分含量は下降し、４５秒後くらいで加熱処理前の水分以下になり、以降時間にほぼ比例して水分含量が低下して行く。   When the noodle strings are heat-treated with superheated steam under the above conditions, the moisture content of the noodle strings rises once in the range of several percent or less, but immediately begins to dry due to the high heat quantity of the superheated steam, and the moisture content gradually increases. Decrease. Specifically, when the steam flow rate at 140 ° C. is 150 kg / h, the water content rises by about 1 to 2% after about 15 seconds from the start of the heat treatment, and thereafter the water content falls, and after about 45 seconds, the water content before the heat treatment. After that, the water content decreases almost in proportion to the time.

この湿潤状態にあるわずかの時間で麺線表面を変性させ、以降水分含量を上昇させずに麺線を乾いた状態とするように作用する点が、飽和蒸気による加熱処理と大きく異なる点で、これによって、本発明は飽和蒸気よりも格段に麺表面のぬめりや茹で液の濁り抑制効果が高く、一方で、飽和蒸気を用いた場合の欠点であった、麺線表面の張りを起こさないものと考えられる。
また、過熱蒸気の場合には、水分含量は精々数％程度上昇するだけであり、さらに加熱を続けると水分含量は下がるために、加熱処理後に麺線を他の乾燥方法に付して乾燥させても良いが、原則、再乾燥する必要がない。 The point that the surface of the noodle strings is denatured in a short period of time in this wet state, and the noodle strings act to be in a dry state without increasing the moisture content, is significantly different from the heat treatment with saturated steam. As a result, the present invention has a much higher effect of suppressing the turbidity of the noodle surface due to slimming and boiling than saturated steam, while it does not cause tension on the surface of the noodle strings, which is a drawback when saturated steam is used. it is conceivable that.
In addition, in the case of superheated steam, the moisture content only rises by a few percent at all, and if the heating is continued, the moisture content decreases. Therefore, after heating, the noodle strings are subjected to other drying methods and dried. In principle, there is no need to re-dry.

過熱蒸気での加熱処理によって、麺線表面を変性させた乾燥麺は、水分含量が好ましくは４％以下にまで乾燥してしまわないうちに、庫外に出して冷却し、製品とする。冷却は徐々に行うのが好ましい。製品とする際は、通常の乾麺や即席麺と同様に軟包材等で包装して、必要に応じて、調味料や乾燥具材等を添付して商品とする。   The dried noodles whose noodle strings surface has been modified by heat treatment with superheated steam are taken out of the box and cooled to obtain a product before the moisture content is preferably dried to 4% or less. Cooling is preferably performed gradually. When it is made into a product, it is packaged with a soft wrapping material in the same manner as ordinary dry noodles and instant noodles, and if necessary, it is made a product with a seasoning or a drying tool.

そして、上記のようにして得た本発明の乾燥麺の調理、喫食方法としては、通常の乾麺と同様に、数分〜十数分程度沸騰水で茹でて茹で戻し、必要に応じて添付の調味料、あるいは別途調整しためんつゆ等と合わせて喫食する。なお、本発明の乾燥麺は茹で時の湯濁りが少ないので、従来の乾麺のように茹で液を捨てずに、スープとして使用することもでき、この場合、別途お湯を用意しなくてもよいため、簡便性も高い。   And, as a method of cooking and eating the dried noodles of the present invention obtained as described above, it is boiled with boiling water for about several minutes to a few dozen minutes and boiled back, and attached as necessary. Eat together with seasonings or separately adjusted soy sauce. In addition, since the dry noodles of the present invention are less hot when boiled, they can be used as a soup without throwing away the boiled liquid like conventional dry noodles. In this case, it is not necessary to prepare hot water separately. Therefore, convenience is also high.

以下、実施例を比較実験を挙げて説明する。
＜実験１＞（加熱処理時間に対する検証）
準強力粉（タンパク含量約１０％）１０００ｇに、食塩２０ｇ、かんすい４ｇ、乳化油脂１５ｇを溶解又は懸濁させた練り水３２０ｍｌを加え、ミキサーで１５分間よく混練した。この麺生地を複合、圧延して麺帯とし、さらにロール圧延を繰り返して麺厚１．３ｍｍの麺帯とした。これを角刃２２番の切刃で切り出し、生麺（生ラーメン）を得た。 Hereinafter, examples will be described with reference to comparative experiments.
<Experiment 1> (Verification for heat treatment time)
To 1000 g of quasi-strong powder (protein content of about 10%), 20 g of salt, 4 g of potassium, and 320 ml of kneaded water in which 15 g of emulsified oil and fat were dissolved or suspended were added and kneaded well with a mixer for 15 minutes. This noodle dough was compounded and rolled to form a noodle band, and roll rolling was repeated to obtain a noodle band having a thickness of 1.3 mm. This was cut out with a cutting blade of a square blade No. 22 to obtain raw noodles (raw ramen).

これを竿掛けして当初３５℃相対湿度６０％で調湿乾燥を開始し、徐々に温度を上げ２５分後に７０℃相対湿度７０％として２０分間乾燥し、さらに徐々に温度を下げて４０分後に温度３５℃湿度８０％となるように乾燥させた。このように製造した麺は、一般的な乾麺であり、水分含量は約１１％であった。
このようにして乾燥させた麺に対して、飽和蒸気及び過熱蒸気で加熱処理をし、下記各物性について５人の熟練の評価者で４段階で評価した。 This is applied to start humidity drying at 35 ° C. and 60% relative humidity. After gradually raising the temperature, the temperature is gradually increased to 25 ° C. and then dried at 70 ° C. and 70% relative humidity for 20 minutes. Later, it was dried to a temperature of 35 ° C. and a humidity of 80%. The noodles produced in this way were general dry noodles and had a moisture content of about 11%.
The noodles thus dried were subjected to heat treatment with saturated steam and superheated steam, and the following physical properties were evaluated in four stages by five skilled evaluators.

過熱蒸気処理は、前記で製造した一般的な乾麺を一本約３０ｃｍに切断したものを、庫内を移送するネットコンベア上に並べ、蒸気庫の上下に設置された噴射孔から過熱蒸気を麺線に噴射して加熱処理し、加熱処理後直ぐに室温で冷却した。過熱蒸気の条件は、庫内温度１４０℃、庫内容積約０．６ｍ^３、蒸気流量１５０ｋｇ／ｈとし、処理時間を１５秒（実施例１）、３０秒（実施例２）、４５秒（実施例３）、６０秒（実施例４）、９０秒（実施例５）、１２０秒（実施例６）とした。 In the superheated steam treatment, the general dry noodles produced above are cut into pieces of about 30 cm, arranged on a net conveyor that transports the inside of the warehouse, and the superheated steam is removed from the injection holes installed above and below the steamhouse. The wire was sprayed and heat-treated, and immediately after the heat treatment, it was cooled at room temperature. The conditions of the superheated steam were a chamber temperature of 140 ° C., a chamber volume of about 0.6 m ³ , a steam flow rate of 150 kg / h, a processing time of 15 seconds (Example 1), 30 seconds (Example 2), 45 seconds ( Example 3), 60 seconds (Example 4), 90 seconds (Example 5), and 120 seconds (Example 6).

一方、飽和蒸気処理は、前記過熱蒸気の装置において、過熱蒸気を噴出する代わりに飽和蒸気を噴射させて処理し、加熱処理後２５℃湿度６０％のインキュベータで再乾燥した。飽和蒸気の処理条件は処理温度１００℃とし、以下は過熱蒸気と同じく、蒸気流量１５０ｋｇ／ｈ、時間は１５秒（比較例１）、３０秒（比較例２）、４５秒（比較例３）、６０秒（比較例４）、９０秒（比較例５）、１２０秒（比較例６）とした。   On the other hand, the saturated steam treatment was performed by injecting saturated steam instead of jetting superheated steam in the superheated steam apparatus, and drying again in an incubator of 25 ° C. and 60% humidity after the heat treatment. The processing conditions for the saturated steam are a processing temperature of 100 ° C., and the following is the same as the superheated steam, the steam flow rate 150 kg / h, the time is 15 seconds (Comparative Example 1), 30 seconds (Comparative Example 2), 45 seconds (Comparative Example 3) 60 seconds (Comparative Example 4), 90 seconds (Comparative Example 5), and 120 seconds (Comparative Example 6).

いずれも調理、喫食方法は、完成した麺塊７０ｇを４５０ｍｌの熱湯で３分茹で、軽くかき混ぜて、茹で後の湯の濁りを目視で確認した後、直ぐに喫食して熟練したパネラー５名の総意で評価した。なお、実施例、比較例以外にも過熱蒸気又は飽和蒸気で加熱処理していない乾麺を、そのまま、同様に調理したものをコントロールとして比較した。   The cooking and eating methods are as follows: 70 g of completed noodle chunks are boiled in 450 ml of hot water for 3 minutes, lightly stirred, and after checking the turbidity of the hot water visually after boiling, the consensus of five experienced panelists It was evaluated with. In addition to the examples and comparative examples, dry noodles that were not heat-treated with superheated steam or saturated steam were similarly cooked as they were and compared as controls.

評価基準は以下の通り。
麺線表面のぬめり ◎：ぬめりがほとんど無く良好な状態
○：ややぬめりを感じるが概ね良好な状態
△：ぬめりを感じる
×：ぬめりが強く感じる
表面の張り （飽和蒸気の場合）
◎： 柔らか過ぎず、張り過ぎない、生めんを茹でた様な良好な表面の
張り具合
○： やや表面が張るものの概ね良好な表面の張り具合
△： 表面の張りが強い
×： 著しく表面が張りが強くなり食感が崩れた状態
（過熱蒸気の場合）
◎： 柔らか過ぎず、張り過ぎない、生めんを茹でた様な良好な表面の
張り具合
○： やや表面がソフトになるものの概ね良好な表面の張り具合
△： 表面の張りが弱い
×： 著しく表面が張りが弱くなり、食感が崩れた状態
麺の腰 ◎： 麺の芯まで火の通った適度な中芯感と風味がある状態
○： やや中芯感に欠けるものの概ね良好な状態
△： 芯が粉っぽく感じ、弾力、風味が劣る
×： 芯の粉っぽさを強く感じ、弾力、風味が著しく劣る
湯伸び ◎：経時的な麺の湯伸びが少なく、麺にコシが維持されている
○：経時的な麺の湯伸びがややあるものの、概ね良好な状態
△：経時的な麺の湯伸びがあり、麺のコシが弱くなる
×：経時的な麺の湯伸びが強く、麺にコシが著しく弱くなる
湯にごり ◎：スープが澄んでおり、スープ本来の味がクリアに出る良好な状態
○：ややスープが濁るが、概ね良好な状態
△：スープが濁り、スープの味の通りが悪い状態
×：スープの濁りが激しく、著しくスープの味の通りが悪い状態 The evaluation criteria are as follows.
Noodles on the surface of noodles
○: Slightly slimy but generally in good condition
Δ: Feeling slimy
×: Surface tension that strongly feels slimy (in the case of saturated steam)
◎: not too soft, not too tight, good surface like boiled noodles
Tension
○: Although the surface is slightly stretched, the surface tension is generally good.
△: Strong surface tension
×: The surface is remarkably strong and the texture is broken
(In the case of superheated steam)
◎: not too soft, not too tight, good surface like boiled noodles
Tension
○: Although the surface is slightly soft, the surface tension is generally good.
Δ: Surface tension is weak
×: The surface of the noodles is significantly weakened and the texture is broken. The waist of the noodles. ◎: The noodle core has a moderate core feeling and flavor.
○: Somewhat lacking in core feeling but generally good condition
Δ: The core feels powdery, and the elasticity and flavor are inferior.
×: Hot water elongation that strongly feels the powderiness of the core, and elasticity and flavor are extremely inferior ◎: Hot water elongation of the noodles is small over time, and the noodles are kept firm
○: Although there is a slight increase in hot water of noodles over time, it is generally in good condition
Δ: Hot water growth of noodles over time, and the stiffness of the noodles becomes weak
×: Hot water growth of the noodles over time is strong and the noodles are extremely weak. ◎: The soup is clear and the soup's original taste is clear.
○: Slightly cloudy soup, but generally in good condition
Δ: Soup is cloudy and the soup taste is bad
×: The soup is very cloudy and the soup taste is extremely poor

比較例の結果を表１に、実施例の結果を表２に示す。表1の結果から、飽和蒸気でも時間を掛ければ麺表面のぬめりや湯にごり、湯伸びは改善される傾向があるが、同時に麺表面に不自然な張りが生じて、全体として食感は悪くなってしまう。また、調理感や、中芯感に大きな変化はない。これに対し、過熱蒸気ではごく短時間の処理で、麺表面のぬめり、湯にごりが格段に向上し、湯伸び、調理感も改善される。一方で、飽和蒸気で起るような麺表面の張りは生じず、食感の優れた麺となる。   Table 1 shows the results of the comparative examples, and Table 2 shows the results of the examples. From the results in Table 1, even if saturated steam is used for a long time, the noodle surface will become slimy or hot water will tend to improve the hot water elongation, but at the same time an unnatural tension will occur on the noodle surface, resulting in poor texture. turn into. Moreover, there is no big change in a feeling of cooking and a feeling of center. On the other hand, in the case of superheated steam, the surface of the noodles and the steaming of the noodles are remarkably improved, and the hot water stretch and the feeling of cooking are improved with a very short treatment. On the other hand, the noodle surface tension that occurs with saturated steam does not occur, and the noodle has excellent texture.

＜実験２＞（加熱処理温度に関する検証）
上記実施例３では、α化処理せずに水分含量を１０．８％に乾燥させた乾麺に対し、過熱蒸気で庫内温度１４０℃、蒸気流量１５０ｋｇ／ｈ、時間４５秒で加熱処理したが、加熱処理温度を変えて、庫内温度を１１０℃（実施例７）、１７０℃（実施例８）、２００℃（実施例９）として、その他の条件は実施例３と同様に、調理条件、喫食条件も実施例３のままで同様に評価した。結果を表３に示す。 <Experiment 2> (Verification of heat treatment temperature)
In Example 3 above, dry noodles dried to 10.8% without being pregelatinized were heated with superheated steam at an internal temperature of 140 ° C., a steam flow rate of 150 kg / h, and a time of 45 seconds. The heat treatment temperature was changed, and the internal temperature was 110 ° C. (Example 7), 170 ° C. (Example 8), and 200 ° C. (Example 9). The eating conditions were also evaluated in the same manner as in Example 3. The results are shown in Table 3.

表３に示すように、１１０℃でも麺表面のぬめり、湯にごり等改善された。一方、２００℃では麺表面がソフトになって、麺切れが生じ易くなったが、処理時間を調整して処理すれば、充分目的とする麺質のものが得られるものと考えられる。   As shown in Table 3, the surface of the noodle surface was improved even at 110 ° C. On the other hand, the surface of the noodles became soft at 200 ° C. and the noodles were easily cut. However, if the treatment time is adjusted, the noodles can be sufficiently obtained.

＜実験３＞（過熱蒸気を用いた場合の湯にごりの測定）
上記、各実施例では、α化処理せずに１０．８％の水分に乾燥させた後、過熱蒸気での処理条件を各種条件として処理して本発明の乾燥麺を製造し、これを喫食、官能検査で評価したが、同時に全ての実施例の湯にごりについて下記条件で測定した。
分析装置：日本電色工業（株）、分光色差計 SE-6000
分析方法：１.７０ｇの麺を４５０ｍｌの熱湯で３分茹で調理
２.ザルで湯切りし、調理液をサンプリング
３.冷却後（室温）、セル厚１ｃｍのガラスセルに試料を移し、色差計にてY値
を測定。（Y値：視感透過率。蒸留水を１００としたときの透過率）
結果を表４に示した。 <Experiment 3> (Measurement of hot water when superheated steam is used)
In each of the above examples, after drying to 10.8% water without being pregelatinized, the dried noodles of the present invention were produced by treating with various conditions using superheated steam, and this was eaten. Although it evaluated by the sensory test, it measured on condition of the following about the hot water dust of all the Examples simultaneously.
Analyzer: Nippon Denshoku Industries Co., Ltd., spectral color difference meter SE-6000
Analysis method: 1.70 g of noodles cooked in 450 ml of hot water for 3 minutes
2. Drain hot water in a colander and sample the cooking fluid
3. After cooling (room temperature), transfer the sample to a glass cell with a cell thickness of 1 cm, and Y value with a color difference meter
Measure. (Y value: luminous transmittance. Transmittance when distilled water is 100)
The results are shown in Table 4.

Claims (5)

生めんを茹で又は蒸し処理せずに水分含量を１４．５重量％以下まで乾燥させた麺線に対して、１１０〜１７０℃の過熱蒸気で５〜１８０秒間、加熱処理後の最終水分含量が４〜１４．５重量％となるように加熱処理することを特徴とする乾燥麺の製造方法。 For noodles dried with raw noodles without boiling or steaming to a moisture content of 14.5% by weight or less , the final moisture content after heat treatment is 4 to 110 seconds at 110 to 170 ° C. with superheated steam. A method for producing dry noodles, which comprises heat-treating to 14.5% by weight . 前記過熱蒸気での処理条件が、処理前の麺線の水分含量をＸとした時、Ｘ＋３重量％ないしＸ−８重量％の範囲で加熱処理する請求項１記載の乾燥麺の製造方法。2. The method for producing dry noodles according to claim 1, wherein the treatment condition with the superheated steam is heat treatment in the range of X + 3 wt% to X−8 wt% when the moisture content of the noodle strings before the treatment is X. 3. 前記過熱蒸気での加熱処理時間が１５〜１２０秒であることを特徴とする請求項１または２何れか一項記載の乾燥麺類の製造方法。The method for producing dry noodles according to claim 1 or 2, wherein the heat treatment time with the superheated steam is 15 to 120 seconds. 前記過熱蒸気での加熱処理時間が１５〜９０秒であることを特徴とする請求項１乃至３何れか一項記載の乾燥麺類の製造方法。The method for producing dry noodles according to any one of claims 1 to 3, wherein the heat treatment time with the superheated steam is 15 to 90 seconds. 前記過熱蒸気での加熱処理温度が１４０〜１７０℃であることを特徴とする請求項１乃至４何れか一項記載の乾燥麺類の製造方法。The method for producing dry noodles according to any one of claims 1 to 4, wherein a heat treatment temperature with the superheated steam is 140 to 170 ° C.