JPH03236755A - Production of instant noodle - Google Patents
Production of instant noodleInfo
- Publication number
- JPH03236755A JPH03236755A JP2032718A JP3271890A JPH03236755A JP H03236755 A JPH03236755 A JP H03236755A JP 2032718 A JP2032718 A JP 2032718A JP 3271890 A JP3271890 A JP 3271890A JP H03236755 A JPH03236755 A JP H03236755A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- noodles
- raw materials
- kneading
- noodle dough
- 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.)
- Granted
Links
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 235000012149 noodles Nutrition 0.000 claims abstract description 116
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000004898 kneading Methods 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 8
- 238000005187 foaming Methods 0.000 abstract description 13
- 238000007602 hot air drying Methods 0.000 abstract description 6
- 239000000203 mixture Substances 0.000 abstract description 4
- 206010013786 Dry skin Diseases 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 16
- 238000007796 conventional method Methods 0.000 description 8
- 235000014347 soups Nutrition 0.000 description 6
- 238000009835 boiling Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 229920001592 potato starch Polymers 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 229920002907 Guar gum Polymers 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000003607 modifier Substances 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】 ［産業上の利用分野］ 本発明は、即席麺の製造方法に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to a method for producing instant noodles.
［従来の技術及び課題］
従来より即席麺、例えば即席油揚げ麺の製造において、
生麺に近い外観や食感を持たせるために熟成や製麺工程
を改良することが種々行われている。しかしながら、油
揚げ即席麺では１５０℃程度の油で揚げるという熱処理
工程が加わるため、前記処理を施しても麺線内部の水分
に起因してひぶくれ等の肌荒れを生じ、麺の食感が損な
われる問題があった。しかも、前記熟成工程は３０分間
から数時間という長い時間を要し、生産性の低下原因と
なる。また、製麺の改良では麺を横にしたり、縦にした
りするため、広いスペースが必要で、設備や敷地面積の
増大を招く。[Prior art and problems] Conventionally, in the production of instant noodles, for example instant fried noodles,
Various improvements have been made to the aging and noodle-making processes to give noodles an appearance and texture similar to fresh noodles. However, fried instant noodles involve a heat treatment process in which they are fried in oil at a temperature of about 150°C, so even after the above treatment, moisture inside the noodle strings causes rough skin such as blistering, which impairs the texture of the noodles. There was a problem. Moreover, the aging step takes a long time, from 30 minutes to several hours, which causes a decrease in productivity. In addition, improvements in noodle making require a large amount of space as the noodles are made either horizontally or vertically, resulting in an increase in equipment and site area.
一方、真空・減圧の雰囲気下で麺原料を混合、混捏して
手打ち熟成麺風の生地を得る方法が知られている。この
方法は、専ら麺原料中の組織からの脱気を促進して緻密
化することにより手打ち麺に近い食感を付与することを
目的とするものであるため、浦揚げ工程が加えられる即
席油揚げ麺の生地として用いるとその緻密化した組織に
起因してひふくれ等の肌荒れを生じるという問題があっ
た。On the other hand, a method is known in which noodle raw materials are mixed and kneaded in a vacuum/reduced pressure atmosphere to obtain a hand-made aged noodle-like dough. This method is aimed exclusively at promoting deaeration from the structure of the noodle ingredients and making them denser, giving them a texture similar to that of hand-made noodles. When used as a dough for noodles, there is a problem in that the dense structure causes rough skin such as blistering.
なお、前記油揚げ麺とは別に麺線を１００”０以上の熱
風で乾燥する即席乾燥麺が知られており、食感等を改良
することが要望されている。しかしながら、かかる乾燥
麺において前述したのと同様な改良を加えても １００
℃以上の乾燥工程で麺線内部の水分に起因する発泡等の
肌荒れを生じて麺の食感が損なわれる問題があった。In addition to the above-mentioned fried noodles, instant dried noodles are known in which noodle strings are dried with hot air of 100"0 or more, and it is desired to improve the texture etc. However, in such dried noodles, the above-mentioned Even with the same improvements as 100
During the drying process at temperatures above 0.degree. C., moisture inside the noodle strings causes rough skin such as foaming, which impairs the texture of the noodles.
本発明は、上記従来の課題を解決するためになされたも
ので、ひふくれ、発泡等の肌荒れを招くことなく、外観
性、食感を改良した即席麺の製造方法を提供しようとす
るものである。The present invention has been made to solve the above-mentioned conventional problems, and aims to provide a method for producing instant noodles that improves the appearance and texture without causing rough skin such as blistering and foaming. be.
［３題を解決するための手段］
本発明に係わる即席麺の製造方法（第１発明方法）は、
小麦粉を主成分とする原料に水を加えた後、１６０〜ａ
ｌＯ−一１１ｇの減圧雰囲気下で混合、混捏して麺生地
を調製する工程と、この麺生地をロール圧延した後、所
望幅に切り出す工程と、この麺線を油揚げ又は熱風乾燥
する工程とを具備したことを特徴とするものである。[Means for solving the three problems] The method for producing instant noodles according to the present invention (first method of the invention) is as follows:
After adding water to the raw material whose main component is wheat flour, 160~a
A step of preparing noodle dough by mixing and kneading 11 g of lO-1 in a reduced pressure atmosphere, a step of rolling this noodle dough and then cutting it into a desired width, and a step of frying the noodle strings in oil or drying them with hot air. It is characterized by the following:
上記原料は、主原料である小麦粉に馬鈴薯澱粉、コーン
スターチ、ワキシースターチなどの澱粉と食塩、かんす
い、麺質改質剤などの副原料を加えた組成からなる。な
お、澱粉の配合上限は３０重量％とすることが望ましい
。The above-mentioned raw material is composed of wheat flour, which is the main raw material, and starches such as potato starch, corn starch, and waxy starch, and auxiliary raw materials such as salt, kansui, and noodle quality modifiers. Note that the upper limit of starch content is preferably 30% by weight.
上記原料に加える水の量は、小麦粉に対して３０〜４０
重瓜％の範囲にすることが望ましい。この理由は、加水
息を３０重量％未満にすると減圧雰囲気下での混合、混
捏時の脱気が不十分になる恐れがあり、−刃用水量が４
０重量％を越える油揚げ時や熱風乾燥時にひふくれ、発
泡等の肌荒れを生じ易くなるばかりか、油揚げ時間、熱
風乾燥時間が長くなる恐れがある。The amount of water added to the above raw materials is 30 to 40% of the flour.
It is desirable to keep it within the range of 1%. The reason for this is that if the amount of water added is less than 30% by weight, there is a risk that deaeration will be insufficient during mixing and kneading in a reduced pressure atmosphere;
When frying in excess of 0% by weight or hot-air drying, not only are skin roughness such as blistering and foaming likely to occur, but also the frying time and hot-air drying time may become longer.
上記混合、混捏時の減圧雰囲気を限定した理由は、１６
０ｍｓ）１ｇ未満にすると高真空になり過ぎ、麺生地の
組織が緻密化され過ぎて油揚げ又は熱風乾燥時にひぶく
れ、発泡等の肌荒れを招き、一方３１０ａｓｔ（ｇを越
えると真空度が低くなり過ぎて供食時での食感や光沢性
、透明性が損なわれる。The reason for limiting the reduced pressure atmosphere during the above mixing and kneading is 16.
If it is less than 0ms) 1g, the vacuum will be too high and the structure of the noodle dough will become too dense, leading to rough skin such as blistering and foaming during frying or hot air drying. If it is too long, the texture, gloss, and transparency at the time of serving will be impaired.
上記麺線のｍ （Ｗ）に対する厚さ（Ｔ）の比率（Ｗ／
Ｔ）は、０．６以上にすることが望ましい。The ratio of thickness (T) to m (W) of the above noodle strings (W/
T) is desirably 0.6 or more.
この理由は、前記比率を０．６未満にすると油揚げ又は
熱風乾燥時にひぶくれ、発泡等の肌荒れを招く恐れがあ
る。なお、前記比率の上限値は即席面としての見た目、
食感等から １．０とすることが適当である。The reason for this is that if the ratio is less than 0.6, rough skin such as blistering and foaming may occur during frying or hot air drying. In addition, the upper limit of the above ratio is based on the appearance as an instant surface,
It is appropriate to set it to 1.0 from the texture etc.
上記油揚げは、麺線を蒸し、調味液での味付は後に１５
０℃前後の油に入れて揚げる工程であり、乾燥は麺線を
そのまま又は蒸煮後に乾燥機内に入れて１００℃以上の
熱風を吹き付ける工程である。For the above fried tofu, the noodle strings are steamed and seasoned with seasoning liquid for 15 minutes.
This is a process of frying the noodle strings in oil at around 0°C, and drying is a process of putting the noodle strings as they are or after steaming into a dryer and blowing hot air at 100°C or higher.
また、本発明に係わる別の即席麺の製造方法（第２発明
方法）は小麦粉を主成分とする原料に水を加えた後、Ｇ
Ｏ〜２１０■Ｈｇの減圧雰囲気下で混合、混捏し、更に
常圧に戻し、混捏を続行して麺生地を調製する工程と、
この麺生地をロール圧延した後、所望幅に切り出す工程
と、この麺線を油揚げ又は熱風乾燥する工程とを具備し
たことを特徴とするものである。Another method for producing instant noodles according to the present invention (second invention method) involves adding water to a raw material whose main component is wheat flour, and then adding G.
A step of mixing and kneading in a reduced pressure atmosphere of 0 to 210 μHg, returning to normal pressure, and continuing kneading to prepare noodle dough;
This method is characterized by comprising the steps of rolling the noodle dough and then cutting it into a desired width, and frying the noodle strings in oil or drying them with hot air.
上記第２発明方法では、減圧雰囲気下での混合、混捏工
程後に常圧に戻して混捏を続行する観点から、前述した
第１発明方法に比べて、その減圧雰囲気を高い真空度と
する必要がある。かかる減圧雰囲気を限定した理由は、
６０■ｍＨｇ未満にするとこの後に常圧に戻して混捏を
続行したとしても、麺生地の組織が緻密化され過ぎて油
揚げ又は熱風乾燥時にひぶくれ、発泡等の肌荒れを招き
、一方２１０塵ｓＨｇを越えると真空度が低くなり過ぎ
て供食時での食感や光沢性、透明性が損なわれる。また
、減圧雰囲気下での混合、混捏時間、及びこの工程に続
く常圧下での混捏時間は、前記減圧雰囲気の真空度に応
じて適宜選定されるが、通常それら工程をそれぞれ５〜
１５分間行うことが望ましい。In the second invention method, the reduced pressure atmosphere needs to have a high degree of vacuum compared to the first invention method described above, from the viewpoint of mixing in a reduced pressure atmosphere and returning to normal pressure after the kneading step to continue kneading. be. The reason for limiting such a reduced pressure atmosphere is
If the pressure is less than 60 mHg, even if the pressure is returned to normal and kneading is continued, the structure of the noodle dough will become too dense, leading to rough skin such as blistering and foaming during frying or hot air drying. If it exceeds this, the degree of vacuum will be too low and the texture, glossiness, and transparency during serving will be impaired. Further, the mixing and kneading time under reduced pressure atmosphere, and the time of mixing and kneading under normal pressure following this step are appropriately selected depending on the degree of vacuum of the reduced pressure atmosphere, but usually these steps are performed for 5 to 50 minutes each.
It is recommended to do this for 15 minutes.
［作用］
第１発明方法によれば、小麦粉を主成分とする原料に水
を加えた後、１６０〜３１０ｓｍｌ１ｇの減圧雰囲気下
で混合、混捏することによって、加水された原料中の空
気が脱気されて組織が適度に緻密化された縦横方向への
柔軟性の高い麺生地を調製できる。こうした麺生地をロ
ール圧延し、所望幅に切り出した麺線を油揚げ又は熱風
乾燥することによって、ひふくれ、発泡等の肌荒れを招
くことなく、供食時の食感、外観性が良好な即席麺を得
ることができる。[Function] According to the first invention method, after adding water to the raw material whose main component is wheat flour, the air in the water-added raw material is degassed by mixing and kneading in a reduced pressure atmosphere of 160 to 310 sml 1 g. It is possible to prepare noodle dough with a moderately dense structure and high flexibility in the vertical and horizontal directions. By rolling the noodle dough into rolls and cutting the noodle strings to the desired width, frying them in oil or drying them with hot air, the instant noodles have a good texture and appearance when served without causing rough skin such as blistering or foaming. can be obtained.
また、第２発明方法によれば小麦粉を主成分とする原料
に水を加えた後、６０〜２１０ｍｍＨｇの減圧雰囲気下
で混合、混捏し、更に常圧に戻し、混捏を続行すること
によって、加水された原料中の空気の脱気に伴って水分
の原料中への浸透性が高まり、常圧での混捏により組織
が適度に緻密化された縦横方向への柔軟性の高い麺生地
を調製できる。こうした麺生地をロール圧延し、所望幅
に切り出した麺線を油揚げ又は熱風乾燥することによっ
て、ひふくれ、発泡等の肌荒れを招くことなく、供食時
の食感、外観性が良好な即席麺を得ることができる。In addition, according to the second invention method, water is added to the raw material mainly composed of wheat flour, and then mixed and kneaded in a reduced pressure atmosphere of 60 to 210 mmHg, and then returned to normal pressure and continued mixing. As the air in the raw materials is deaerated, the permeability of water into the raw materials increases, and by kneading at normal pressure, it is possible to prepare noodle dough with a moderately dense structure and high flexibility in the vertical and horizontal directions. . By rolling the noodle dough into rolls and cutting the noodle strings to the desired width, frying them in oil or drying them with hot air, the instant noodles have a good texture and appearance when served without causing rough skin such as blistering or foaming. can be obtained.
［実施例］ 以下、本発明の実施例を詳細に説明する。[Example] Examples of the present invention will be described in detail below.
実施例１〜５
まず、小麦粉５ｋｇ及び馬鈴薯澱粉５００ｇの主原料を
ミキサに投入した。また、前記主原料に対して３５重工
％の水を別に用意し、これに食塩５０ｇ。Examples 1 to 5 First, 5 kg of wheat flour and 500 g of potato starch as main raw materials were put into a mixer. Separately, water with a concentration of 35% based on the main raw materials was prepared separately, and 50g of salt was added to it.
かんすいＩＯｇ、グアーガム５ｇ１乳化剤５ｇを加えて
撹拌した後、前記ミキサ内に投入した。つづいて、加水
原料をミキサ内で混捏しなからミキサに連結された真空
ポンプを作動してミキサ内の圧力を１６０ｍ５１１ｇ、
２１０ｍｇ＋ｌＩｇ、 ２６０４ｍ１１ｇ、
３１０ｇｖｌ１ｇ。After adding and stirring Kansui IOg, 5 g of guar gum, and 5 g of emulsifier, the mixture was poured into the mixer. Next, after kneading the water-added raw materials in the mixer, the vacuum pump connected to the mixer was activated to increase the pressure inside the mixer to 160 m511 g.
210mg+lIg, 2604m11g,
310gvl1g.
３Ｈｓｗｌ１ｇの５通りの減圧度で１５分間混捏して５
種の麺生地を調製した。Mix and knead for 15 minutes at 5 different pressure reduction degrees of 3Hswl1g.
Seed noodle dough was prepared.
次いで、前記各麺生地を常法に従ってロール圧延して０
．９ｍｓの厚とし、２０番丸刃で切り出して幅１．５ａ
ｍの麺線とした。つづいて、これら麺線を９０秒間蒸し
、調味液を散布した後、定量にカットし、リテーナに収
納して１５０℃、９０秒間油揚げを行って即席ψ華油揚
げ麺を得た。この後、前記各油揚げ麺をカップに入れ、
別途スープ入り袋、かやく入り袋を収納し、封緘してカ
ップ入り即席麺を製造した。Next, each of the noodle doughs was roll-rolled according to a conventional method.
．． The thickness is 9ms, and the width is 1.5a by cutting with a No. 20 round blade.
It was made into noodle strings of m. Subsequently, these noodle strings were steamed for 90 seconds, sprinkled with a seasoning liquid, cut into fixed amounts, stored in a retainer, and deep-fried at 150° C. for 90 seconds to obtain instant fried noodles. After this, put each of the fried noodles in a cup,
Separately, the soup bag and the quick bag were stored and sealed to produce instant noodles in a cup.
比較例］、２
加水原料の混捏を１１０鵬■ＩＩ ｇ 、 ４１０ ｓ
ｍ ｌ ｇで行って調製した麺生地を用いた以外、実
施例１と同様な方法によりカップ入り即席麺を製造した
。Comparative Example], 2 Kneading the hydrated raw materials for 110g, 410s
Instant noodles in cups were produced in the same manner as in Example 1, except that the noodle dough prepared in Example 1 was used.
本実施例１〜５及び比較例１．２のカップ入り即席麺を
開封し、スープ入り袋、かやく入り袋のスープ、かやく
をカップ内に入れた後、熱湯をカップ内に注ぎ、３分間
後に供食した。かかる供食に際し、麺線の外観（透明性
、光沢性及びひぶくれの６無等）と、麺の伸びと、滑ら
かさ及び弾力性とを調べた。その結果を下記第１表に示
す。After opening the cups of instant noodles of Examples 1 to 5 and Comparative Examples 1 and 2, and putting the soup bags, the soups and the quick noodles in the bags into the cups, boiling water was poured into the cups. It was served after a minute. During this offering, the appearance of the noodle strings (transparency, gloss, and no blisters), elongation, smoothness, and elasticity of the noodles were examined. The results are shown in Table 1 below.
実施例６〜ｌＯ
まず、前記実施例１〜５と同様な方法で調製した麺生地
を常法に従ってロール圧延して１．ｏｓ−の厚さとし、
２０番丸刃で切り出して幅１．５１■の麺線とした。つ
づいて、これら麺線を２分間蒸煮した後、定量にカット
し、更に熱風乾燥機内にて１００℃、２０分間熱風乾燥
して５Ｍの乾燥麺を製造した。Examples 6 to 1O First, noodle dough prepared in the same manner as in Examples 1 to 5 was rolled in accordance with a conventional method.1. os-thickness,
It was cut out with a No. 20 round blade to make noodle strings with a width of 1.51 cm. Subsequently, these noodle strings were steamed for 2 minutes, cut into quantitative pieces, and further dried with hot air at 100° C. for 20 minutes in a hot air dryer to produce 5M dried noodles.
比較例３．４
前記比較例１．２と同様な方法で調製した麺生地を常法
に従ってロール圧延して１．０−一の厚さとし、２０番
丸刃で切り出して幅１．５ｍｍの麺線とした後、これら
麺線を実施例６と同様な処理を施して２種の乾燥麺を製
造した。Comparative Example 3.4 Noodle dough prepared in the same manner as in Comparative Example 1.2 was roll-rolled to a thickness of 1.0-1 according to a conventional method, and cut into noodles with a width of 1.5 mm using a No. 20 round blade. After forming into strings, these noodle strings were subjected to the same treatment as in Example 6 to produce two types of dried noodles.
本実施例６〜１０及び比較例３．４の乾燥麺を調理鍋の
沸騰水に入れ、４分間煮て供食した。かかる供食に際し
、麺線の外観（透明性、光沢性及び発泡状態；麺線の剥
離状態の有無等）と、麺の伸びと、麺の粉臭と、滑らか
さ及び仲カ性とを調べた。その結果を下記第２表に示す
。The dried noodles of Examples 6 to 10 and Comparative Examples 3.4 were placed in boiling water in a cooking pot, boiled for 4 minutes, and served. When making such an offering, examine the appearance of the noodle strings (transparency, glossiness, foaming state; presence or absence of peeling of the noodle strings, etc.), elongation of the noodles, flour odor, smoothness, and firmness of the noodles. Ta. The results are shown in Table 2 below.
実施例１１．１２
前記実施例２（減圧度２１０ｓａｌ１ｇ）及び実施例４
（減圧１ｆｔ３１０ａｍｌ１ｇ）で調製した麺生地を常
法に従ってロール圧延して１．０ａｍの厚さとし、２０
番丸刃で切り出して幅１．５１１の麺線とし、つづいて
これら麺線を２分間蒸煮した後、定量にカットし、更に
熱風乾燥機内にて１２０℃、１２分間熱風乾燥して２種
の乾燥麺を製造した。Example 11.12 The above Example 2 (degree of pressure reduction 210 sal 1 g) and Example 4
The noodle dough prepared under (vacuum pressure 1 ft 310 am ml 1 g) was roll-rolled to a thickness of 1.0 am according to a conventional method.
Noodle strings with a width of 1.511 mm were cut out with a round blade, and then these noodle strings were steamed for 2 minutes, cut into quantitative pieces, and then dried in a hot air dryer at 120℃ for 12 minutes to create 2 types of noodles. Dried noodles were produced.
比較例５
前記比較例１ （減圧度１１０ｓｍ１ｇ）で調製した麺
生地を常法に従ってロール圧延して１．０−一の厚さと
し、２０番丸刃で切り出して幅１．５ｍｓの麺線とした
後、実施例１１と同様な処理を施して乾燥麺を製造した
。Comparative Example 5 The noodle dough prepared in Comparative Example 1 (degree of vacuum: 110 sml, 1 g) was roll-rolled to a thickness of 1.0-1 according to a conventional method, and cut into noodle strings with a width of 1.5 ms using a No. 20 round blade. Thereafter, the same treatment as in Example 11 was performed to produce dried noodles.
本実施例１１％１２及び比較例５の乾燥麺を調理鍋の沸
騰水に入れ、４分間煮て供食した。かかる供食に際し、
麺線の発泡状態（麺線の剥離状態）の有無及び食感を調
べた。その結果を下記第３表に示す。The dried noodles of Examples 11%12 and Comparative Example 5 were placed in boiling water in a cooking pot, boiled for 4 minutes, and served. When making such an offering,
The presence or absence of foaming of the noodle strings (separation of the noodle strings) and texture were examined. The results are shown in Table 3 below.
第
表
前述した第１表〜第３表から明らかなように１［１０〜
３１０ｓｓｌ１ｇの減圧雰囲気下で混捏して調製した麺
生地を用いることによって、麺線の外観性、麺の伸び、
滑らかさ及び弾力性等の食感が良好な油揚げ麺、乾燥麺
を得ることができることがわかる。As is clear from Tables 1 to 3 mentioned above, 1[10~
By using noodle dough prepared by kneading in a reduced pressure atmosphere of 310ssl1g, the appearance of noodle strings, elongation of noodles,
It can be seen that fried noodles and dried noodles with good texture such as smoothness and elasticity can be obtained.
実施例１３〜１６
まず、小麦粉５ｋｇ及び馬鈴薯澱粉５００ｇの主原料を
ミキサに投入した。また、前記主原料に対して３５重量
％の水を別に用意し、これに食塩５０ｇ。Examples 13 to 16 First, 5 kg of wheat flour and 500 g of potato starch as main raw materials were put into a mixer. Separately, prepare 35% water by weight based on the main ingredients, and add 50g of salt to it.
かんすい１０ｇ、グアーガム５ｇ１乳化剤５ｇを加えて
撹拝した後、前記ミキサ内に投入した。つづいて、加水
原料をミキサ内で混捏しなからミキサに連結された真空
ポンプを作動してミキサ内の圧力を８０ｍｍＨｇ、
ｌｌＯｓｍＨｇ、 １６０ｓｖＨｇ、 ２１０ｓｓ
Ｈｇの４通りの減圧度で５分間混捏した後、常圧に戻し
、混捏を１０分間続行して４ｆｉＪｉの麺生地を調製し
た。After adding 10 g of kansui, 5 g of guar gum, and 5 g of an emulsifier and stirring, the mixture was poured into the mixer. Next, the water-added raw materials were kneaded in the mixer, and then the vacuum pump connected to the mixer was activated to increase the pressure in the mixer to 80 mmHg.
llOsmHg, 160svHg, 210ss
After kneading for 5 minutes at four different pressure reduction degrees of Hg, the pressure was returned to normal pressure and kneading was continued for 10 minutes to prepare 4fiJi noodle dough.
次いで、前記各麺生地を常法に従ってロール圧延して０
．９−一の厚とし、２０番丸刃で切り出して幅１．５ｍ
ｍの麺線とした。つづいて、これら麺線を９０秒間蒸し
、調味液を散布した後、定日にカットし、リテーナに収
納して１５０℃、９０秒間油揚げを行って即席中華油揚
げ麺を得た。この後、前記各油揚げ麺をカップに入れ、
別途スープ入り袋、かやく入り袋を収納し、封緘してカ
ップ入り即席麺を製造した。Next, each of the noodle doughs was roll-rolled according to a conventional method.
．． 9-1 thickness and cut with a No. 20 round blade to a width of 1.5 m.
It was made into noodle strings of m. Subsequently, these noodle strings were steamed for 90 seconds, sprinkled with a seasoning liquid, cut on a fixed date, stored in a retainer, and deep-fried for 90 seconds at 150° C. to obtain instant Chinese fried noodles. After this, put each of the fried noodles in a cup,
Separately, the soup bag and the quick bag were stored and sealed to produce instant noodles in a cup.
比較例６
加水原料を２６０＋＋ｖ）Ｉｇの減圧度で５分間混捏し
た後、常圧に戻し、混捏をＩＯ分間続行して調製した麺
生地を用いた以外、実施例１３と同様な方法によりカッ
プ入り即席麺を製造した。Comparative Example 6 Cups were prepared in the same manner as in Example 13, except that the hydrated raw materials were kneaded for 5 minutes at a reduced pressure of 260++v)Ig, returned to normal pressure, and kneaded for IO minutes. Manufactured instant noodles.
比較例７
加水原料を常圧で１５分間混捏して調製した麺生地を用
いた以外、実施例１３と同様な方法によりカップ入り即
席麺を製造した。Comparative Example 7 Instant noodles in cups were produced in the same manner as in Example 13, except that noodle dough prepared by kneading hydrated raw materials at normal pressure for 15 minutes was used.
本実施例１３〜１６び比較例６．７のカップ入り即席麺
を開封し、スープ入り袋、かやく入り袋のスープ、かや
くをカップ内に入れた後、熱湯をカップ出に注ぎ、３分
間後に供食した。かかる供食に際し、麺線の外観（透明
性、光沢性及びひぶくれのａ無等）と、麺の伸びと、滑
らかさ及び弾力性とを調べた。その結果を下記第４表に
示す。なお、第４表中には前述した比較例１の結果を併
記した。Open the instant noodles in the cup of Examples 13 to 16 and Comparative Example 6.7, put the soup bag, the soup in the bag containing kayaku, and kayaku into the cup, and then pour boiling water into the cup outlet. It was served after a minute. During this offering, the appearance of the noodle strings (transparency, gloss, no blistering, etc.), elongation, smoothness, and elasticity of the noodles were examined. The results are shown in Table 4 below. Note that Table 4 also shows the results of Comparative Example 1 described above.
実施例１７〜２０
まず、前記実施例１３〜１６と同様な方法で調製した麺
生地を常法に従ってロール圧延して１．０ａｍの厚さと
し、２０番丸刃で切り出して幅１．５■雪の麺線とした
。つづいて、これら麺線を２分間蒸煮した後、定量にカ
ットし、更に熱風乾爆機内にて１２０℃、１２分間熱風
乾燥して４Ｎの乾燥麺を製造した。Examples 17 to 20 First, noodle dough prepared in the same manner as in Examples 13 to 16 was roll-rolled to a thickness of 1.0 am according to a conventional method, and cut out with a No. 20 round blade to a width of 1.5 mm. It was made into noodle strings. Subsequently, these noodle strings were steamed for 2 minutes, cut into a fixed amount, and further dried with hot air at 120° C. for 12 minutes in a hot air dryer to produce 4N dried noodles.
比較例８．９
前記比較例６．７と同様な方法で調製した麺生地を常法
に従ってロール圧延して１．０ｇ＋ｓの厚さとし、２０
番丸刃で切り出して幅り、Ｓ−一の麺線とした後、これ
ら麺線を実施例１７と同様な処理を施して２１４の乾燥
麺を製造した。Comparative Example 8.9 A noodle dough prepared in the same manner as in Comparative Example 6.7 was roll-rolled to a thickness of 1.0 g + s according to a conventional method.
After cutting with a round blade to obtain S-1 noodle strings, these noodle strings were treated in the same manner as in Example 17 to produce 214 dried noodles.
本実施例１７〜２０及び比較例８．９の乾燥麺を調理鍋
の沸騰水に入れ、４分間煮て供食した。かかる供食に際
し、麺線の外観（透明性、光沢性及び発泡状態；麺線の
剥離状態の有無等）と、麺の伸びと、麺の粉臭と、滑ら
かさ及び弾力性とを調べた。その結果を下記第５表に示
す。なお、第５表中には前述した比較例３の結果を併記
した。The dried noodles of Examples 17 to 20 and Comparative Examples 8.9 were placed in boiling water in a cooking pot, boiled for 4 minutes, and served. During such offerings, the appearance of the noodle strings (transparency, gloss, and foaming state; presence or absence of peeling of the noodle strings, etc.), elongation of the noodles, flour odor, smoothness, and elasticity of the noodles were examined. . The results are shown in Table 5 below. Note that Table 5 also shows the results of Comparative Example 3 mentioned above.
前述した第４表及び第５表から明らかなように６０〜２
１０ｍｍ１１ｇの減圧雰囲気下で混捏した後、常圧に戻
し、混練を続行して調製した麺生地を用いることによっ
て、麺線の外観性、麺の伸び、滑らかさ及び弾力性等の
食感が良好な油揚げ麺、乾燥麺を得ることができること
がわかる。As is clear from Tables 4 and 5 above, 60-2
By using noodle dough prepared by kneading 10 mm and 11 g under reduced pressure, returning to normal pressure, and continuing kneading, the appearance of noodle strings, elongation, smoothness, elasticity, and other textures are good. It can be seen that deep-fried noodles and dried noodles can be obtained.
［発明の効果］
以上詳述した如く、本発明によればひふくれ、発泡等の
肌荒れを招くことなく、外観性、食感を改良した油揚げ
麺、乾燥麺等の即席麺を筒車に製造し得る方法を堤供で
きる。[Effects of the Invention] As detailed above, according to the present invention, instant noodles such as fried noodles and dried noodles with improved appearance and texture can be produced in a hour wheel without causing rough skin such as blistering or foaming. We can provide ways to do so.
Claims (2)
０〜３１０ｍｍＨｇの減圧雰囲気下で混合、混捏して麺
生地を調製する工程と、この麺生地をロール圧延した後
、所望幅に切り出す工程と、この麺線を油揚げ又は熱風
乾燥する工程とを具備したことを特徴とする即席麺の製
造方法。(1) After adding water to the raw material whose main component is wheat flour, 16
The method includes a step of preparing noodle dough by mixing and kneading in a reduced pressure atmosphere of 0 to 310 mmHg, a step of rolling this noodle dough and then cutting it into a desired width, and a step of frying the noodle strings in oil or drying them with hot air. A method for producing instant noodles characterized by:
〜２１０ｍｍＨｇの減圧雰囲気下で混合、混捏し、更に
常圧に戻し、混捏を続行して麺生地を調製する工程と、
この麺生地をロール圧延した後、所望幅に切り出す工程
と、この麺線を油揚げ又は熱風乾燥する工程とを具備し
たことを特徴とする即席麺の製造方法。(2) After adding water to the raw material whose main component is wheat flour,
A step of mixing and kneading in a reduced pressure atmosphere of ~210 mmHg, returning to normal pressure, and continuing kneading to prepare noodle dough;
A method for producing instant noodles, comprising the steps of rolling the noodle dough and then cutting it into a desired width, and frying or drying the noodle strings with hot air.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2032718A JP2599208B2 (en) | 1990-02-14 | 1990-02-14 | Manufacturing method of instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2032718A JP2599208B2 (en) | 1990-02-14 | 1990-02-14 | Manufacturing method of instant noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03236755A true JPH03236755A (en) | 1991-10-22 |
| JP2599208B2 JP2599208B2 (en) | 1997-04-09 |
Family
ID=12366622
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
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| Country | Link |
|---|---|
| JP (1) | JP2599208B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010207107A (en) * | 2009-03-06 | 2010-09-24 | Sanyo Shokuhin Kk | Instant dried noodle and method for producing the same |
| JP7303955B1 (en) * | 2023-03-24 | 2023-07-05 | 昭和産業株式会社 | Method for producing noodles |
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| JPS59173060A (en) * | 1983-03-19 | 1984-09-29 | House Food Ind Co Ltd | Production of instant dried noodle |
| JPS59213373A (en) * | 1983-05-19 | 1984-12-03 | Tookiyoo Menki:Kk | Kneading of noodle ingredient, etc. and kneading device |
| JPS6075244A (en) * | 1983-10-01 | 1985-04-27 | Shimadaya Honten:Kk | Production of noodle |
| JPS60176554A (en) * | 1984-02-24 | 1985-09-10 | Shimadaya Honten:Kk | Preparation of boiled noodle |
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| JPS61108344A (en) * | 1984-10-31 | 1986-05-27 | Hoshino Bussan Kk | Production of dried noodles to be boiled rapidly, having taste of hardness, and device therefor |
| JPS645857A (en) * | 1987-06-30 | 1989-01-10 | Canon Kk | Printing apparatus |
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1990
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|---|---|---|---|---|
| JPS58190362A (en) * | 1982-04-30 | 1983-11-07 | 株式会社 島田屋本店 | Method for preparation and quality preservation of noodle |
| JPS59156260A (en) * | 1983-02-28 | 1984-09-05 | Shimadaya Honten:Kk | Preparation of noodle having similar texture to hand- made noodles |
| JPS59173060A (en) * | 1983-03-19 | 1984-09-29 | House Food Ind Co Ltd | Production of instant dried noodle |
| JPS59213373A (en) * | 1983-05-19 | 1984-12-03 | Tookiyoo Menki:Kk | Kneading of noodle ingredient, etc. and kneading device |
| JPS6075244A (en) * | 1983-10-01 | 1985-04-27 | Shimadaya Honten:Kk | Production of noodle |
| JPS60176554A (en) * | 1984-02-24 | 1985-09-10 | Shimadaya Honten:Kk | Preparation of boiled noodle |
| JPS619579U (en) * | 1984-06-22 | 1986-01-21 | 株式会社豊田自動織機製作所 | Rising shock mitigation mechanism in slide vane rotary compressor |
| JPS61108344A (en) * | 1984-10-31 | 1986-05-27 | Hoshino Bussan Kk | Production of dried noodles to be boiled rapidly, having taste of hardness, and device therefor |
| JPS645857A (en) * | 1987-06-30 | 1989-01-10 | Canon Kk | Printing apparatus |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010207107A (en) * | 2009-03-06 | 2010-09-24 | Sanyo Shokuhin Kk | Instant dried noodle and method for producing the same |
| JP4693913B2 (en) * | 2009-03-06 | 2011-06-01 | サンヨー食品株式会社 | Instant dried noodles and method for producing the same |
| JP7303955B1 (en) * | 2023-03-24 | 2023-07-05 | 昭和産業株式会社 | Method for producing noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2599208B2 (en) | 1997-04-09 |
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