JPH0416134B2 - - Google Patents
Info
- Publication number
- JPH0416134B2 JPH0416134B2 JP58228319A JP22831983A JPH0416134B2 JP H0416134 B2 JPH0416134 B2 JP H0416134B2 JP 58228319 A JP58228319 A JP 58228319A JP 22831983 A JP22831983 A JP 22831983A JP H0416134 B2 JPH0416134 B2 JP H0416134B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- steam
- starch
- parts
- steaming
- 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
Links
- 235000012149 noodles Nutrition 0.000 claims description 61
- 229920002472 Starch Polymers 0.000 claims description 37
- 235000019698 starch Nutrition 0.000 claims description 37
- 239000008107 starch Substances 0.000 claims description 30
- 238000010025 steaming Methods 0.000 claims description 29
- 235000013312 flour Nutrition 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000007796 conventional method Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 description 17
- 229920001592 potato starch Polymers 0.000 description 14
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 11
- 240000003183 Manihot esculenta Species 0.000 description 10
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 10
- 239000000203 mixture Substances 0.000 description 8
- 241000219051 Fagopyrum Species 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 240000008620 Fagopyrum esculentum Species 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000005192 partition Methods 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Description
本発明は麺類の製造方法に関する。
従来麺類の品質を改良する方法としてその目的
に応じて種々の提案がなされてきている。例えば
麺に透明感を与え、なめらかで粘弾性のある食感
をもつ麺類を作る方法としては、原料粉にワキシ
ーコーンスターチを１〜20％添加する方法（特公
昭48−7342号公報参照）や麺原料に加水し蒸気を
吹き込みながら混練するいわゆる蒸練による方法
等がある。しかしながらこれらの方法では粘弾性
が不充分であつたり、蒸練機の内壁、撹拌羽根、
撹拌軸等に生地が付着しやすく、長時間連続で運
転するとこの付着した生地がしだいに褐変あるい
は黒変して、これが麺生地に混入して製品価値を
落としたり、混練効果の低下、生地蒸練の不均一
の原因となりこれが麺の弾力性の低下等の品質低
下につながる欠点を有していた。
そこで本発明者らはこれらの欠点を解決しつ
つ、本発明の目的である麺に透明感を与え、なめ
らかで粘弾性のある食感をもつ麺類を作る方法を
種々検討した結果、本発明を完成するに至つた。
本発明は原料穀粉に蒸熱処理した殿粉類を配合
することを特徴とする麺類の製造方法である。
本発明で云う麺類とはうどん、中華麺、生そば
等の生麺類、乾麺類、即席麺類やマカロニ、スパ
ゲツテイ等のパスタ類をも指称する。
本発明で用いる原料穀粉としては小麦粉、そば
粉、デユラムセモリナ等の通常麺類の製造に用い
るものでよい。
また本発明で云う殿粉類とは馬鈴薯殿粉、タピ
オカ殿粉、コーンスターチ、ワキシースターチ等
の各種殿粉類を指すが好ましくは馬鈴薯殿粉、タ
ピオカ殿粉等の地下茎殿粉を指す。
本発明の方法を詳細に説明すると、まず前記の
殿粉類を蒸熱処理する。蒸熱処理の条件としては
50〜100℃好ましくは70〜80℃の品温で１〜30分
間好ましくは４〜15分間蒸熱処理をする。品温が
前記範囲より低いと蒸熱処理の効果がなく生殿粉
と同じ状態であり、本発明の目的を達し得ない。
また品温が前記範囲より高いと過加熱処理されて
殿粉の変性がおきてしまい、その結果麺の透明感
が少なく粘弾性も悪いものとなつてしまう。さら
に処理時間についても同様であつて前記範囲より
短いと蒸熱処理効果がなく、長いと殿粉の変性が
おきてしまう。すなわち本発明方法による蒸熱処
理条件下では殿粉が変性してα化すほどの変化は
おこらず、しかし元の生殿粉の性状とは違う物性
を有する。このことは下記の示した実験結果から
も明らかである。すなわち未処理の生馬鈴薯殿
粉、本発明方法による蒸熱処理をした馬鈴薯殿粉
およびα化馬鈴薯殿粉についてα化度の測定、電
子顕微鏡による殿粉粒子の偏光十字の有無の観察
およびこれらの殿粉を小麦粉に添加して製麺した
時の麺の品質の比較の結果を下表にまとめたが、
この結果から前記の事実が明白である。
The present invention relates to a method for producing noodles. Conventionally, various proposals have been made as methods for improving the quality of noodles depending on the purpose. For example, methods for making noodles with transparency and a smooth, viscoelastic texture include adding 1 to 20% waxy corn starch to the raw flour (see Japanese Patent Publication No. 7342/1973) and There is a so-called steaming method in which water is added to the raw materials and kneaded while blowing steam. However, with these methods, the viscoelasticity is insufficient, and the inner wall of the steamer, stirring blades,
Dough tends to stick to the stirring shaft, etc., and if the stirring shaft is operated continuously for a long time, this adhering dough will gradually turn brown or black, which will mix into the noodle dough and reduce the product value, reduce the kneading effect, and cause the dough to evaporate. This has the drawback of causing uneven kneading, which leads to deterioration in quality such as a decrease in the elasticity of the noodles. Therefore, the present inventors investigated various methods of solving these drawbacks and producing noodles with transparency and a smooth, viscoelastic texture, which is the objective of the present invention. It was completed. The present invention is a method for producing noodles characterized by blending steamed starches with raw material flour. The noodles referred to in the present invention also refer to raw noodles such as udon, Chinese noodles, and raw soba, dried noodles, instant noodles, and pasta such as macaroni and spaghetti. The raw material flour used in the present invention may be those commonly used in the production of noodles, such as wheat flour, buckwheat flour, and durum semolina. Furthermore, the starches referred to in the present invention refer to various starches such as potato starch, tapioca starch, corn starch, and waxy starch, but preferably underground stem starches such as potato starch and tapioca starch. To explain the method of the present invention in detail, first, the starches described above are steam-treated. The conditions for steaming treatment are
Steaming is carried out at a temperature of 50 to 100°C, preferably 70 to 80°C, for 1 to 30 minutes, preferably 4 to 15 minutes. If the product temperature is lower than the above range, the steaming treatment will have no effect and will remain in the same state as raw starch, making it impossible to achieve the object of the present invention.
Furthermore, if the product temperature is higher than the above range, the noodles will be overheated and the starch will be denatured, resulting in noodles with less transparency and poor viscoelasticity. Furthermore, the same applies to the treatment time; if it is shorter than the above-mentioned range, there will be no effect of the steaming treatment, and if it is longer, the starch will be denatured. That is, under the steam treatment conditions according to the method of the present invention, the starch does not change to the extent that it is denatured and gelatinized, but it has physical properties different from those of the original raw starch. This is also clear from the experimental results shown below. That is, measurement of the degree of gelatinization of untreated raw potato starch, potato starch subjected to steaming treatment according to the method of the present invention, and gelatinized potato starch, observation of the presence or absence of polarized crosses on starch particles using an electron microscope, and observation of these starch particles using an electron microscope. The table below summarizes the results of a comparison of the quality of noodles made by adding flour to wheat flour.
From this result, the above fact is clear.
【表】
麺試験の結果 麺に透明 麺に透明 麺の透明
感がなく 感有り粘 感はある
粘弾性劣 弾性良好 が粘弾性
る 劣る
本発明では前記の蒸熱処理条件であればどんな
方法、装置を使つてもよく例えばバツチ式でも連
続式でもよいが、好ましい一例としては例えば第
１図に示すような装置が挙げられる。この連続蒸
熱装置は架台１に蒸熱部Ａと、ベルトコンベアに
よる搬送部Ｂと、原料投入部Ｃとを設置したもの
である。蒸熱部Ａは蒸気室２を任意の数だけ設置
する。蒸気室２は外側ケーシング３と内側ケーシ
ング４とからなり、そしてこの内側ケーシング４
は外側ケーシング３に取り外し可能に設けられて
いる。外側ケーシング３は上部が開放された箱体
からなり、該箱体に開閉自在な蓋体５が設けられ
外側ケーシング３の上部を密閉できるように構成
されている。外側ケーシング３の底部４はドレン
を集水するために傾斜させてあり、且つ底部４に
は外側ケーシング３の外部にドレンを排出するた
めのドレン抜き６が設けられている。外側ケーシ
ング３の両端縁部はフランジ７が設けられてお
り、このフランジ７には適宜の数の穴８が設けら
られている。前記蒸熱部Ａは処理対象物の処理条
件等によつて蒸気室２の外側ケーシング３に設け
られたフランジ７の穴８にボルトを通し、ナツト
により緊縮して連結することによつて所望する長
さに調整できる。
外側ケーシング３内に設置される内側ケーシン
グ４は蒸気発生室８を有し、該蒸気発生室８内に
は蒸気管９を設け、その一端は蒸気発生室側壁に
設けられたパイプジヨイント１０に接続されてい
る。この蒸気管９は下部に複数個の蒸気噴出口１
１が設けられている。この蒸気管９は通常一つの
内側ケーシング４に複数本設けることが好まし
い。またこの蒸気発生室８には蒸気管９から噴出
した水蒸気を上部の蒸熱室１２に水蒸気を均一に
充満させるために蒸気発生室８と蒸熱室１２の隔
板１３にパンチングメタル板を使用することが好
ましい。前記蒸熱室１２は隔板１３と蒸気発生室
８の側壁上部に設けられたガイド板１４，１４′
によつて形成されている。また蒸気発生室８の底
部にはドレン抜き１５が設けられている。内側ケ
ーシング３には必要により脚１６，１６′を設け
る。
このように構成された内側ケーシング４は前記
外側ケーシング３内にそれぞれ設置される。外側
ケーシング３内に設置された内側ケーシング４の
パイプジヨイント１０には外側ケーシング３の側
壁を貫通させて蒸気管１７を接続させ蒸気管９と
連通させる。
次に蒸熱部Ａに種々の原料を供給するために搬
送部Ｂが設けられている。この搬送部Ｂの具体的
な装置としてはメツシユベルトによるベルトコン
ベアー１８が好ましい。ベルトコンベアー１８は
蒸気室２内に設けられた内側ケーシング４の隔板
１３の上部を移動するように設けられており、蒸
気室２を通過した後は架台１の下を通つて再び蒸
気室２の入口部に戻るようエンドレスベルトによ
つて構成されている。
ベルトコンベア１８の搬送入口側には原料投入
部Ｃが設けられている。この原料投入部Ｃは図面
に示すようにホツパー１９とシユート２０からな
り且つこのシユート２０はスイング機構により左
右に可動し原料をベルトコンベア１８上に平均化
して供給できるように設けられている。
また原料投入部Ｃから蒸熱部Ａの間はトンネル
状となしそこに排気口２１を設ける。また蒸熱室
２の原料出口側にも同様にトンネルを設け且つ排
気口２２が設けられている。前記排気口２１，２
２にはダクト（図示していない）が設けられ吸気
により強制的に排気し得るようになされている。
次に前記した連続蒸熱装置を使用して殿粉類を
処理する方法について説明する。
まず殿粉をホツパー１９からシユート２０を通
してベルトコンベア１８に層状に供給する。ベル
トコンベアー１８上に載つた殿粉はベルトコンベ
ア１８の移動によりトンネルを通つて第１の蒸気
室２に入る。第１の蒸熱室２では蒸気管９の噴出
口１１から出た水蒸気が一旦蒸気発生室８に充満
し、ここからパンチングメタル板１３の穴を介し
て蒸熱室１２内に入り、ここでメツシユベルトコ
ンベア１８上の殿粉層を蒸熱処理する。なお蒸気
発生室８で生じたドレンはドレン抜き15.6から外
部に排出される。第１蒸熱室を通過した殿粉は第
２、第３…の蒸熱室を順次通過して前記と同様に
して蒸熱処理が施される。
本発明では前記に例示した連続蒸熱装置等を使
用して前記の蒸熱処理条件下で処理するわけであ
るが、これらの装置内の雰囲気湿度を70％以上好
ましくは90％以上に保つと、さらによい結果が得
られる。すなわち雰囲気湿度が前記より低いと殿
粉から水分が飛散しやすくなり、蒸熱処理の効果
も弱い。
本発明ではこの蒸熱処理した殿粉類を原料穀粉
100重量部に対して５〜100重量部の割合で混合す
る。この混合方法としては通常一般に行われてい
る方法でよく均一に混合されればよい。また求め
る麺の種類により混合割合を調整することが望ま
しい。例えばうどんの場合は10〜45重量部、生中
華麺の場合は５〜10重量部、冷麺の場合は40〜
100重量部、そばの場合は５〜10重量部が好まし
い。
蒸熱処理した殿粉の混合割合が前記範囲より少
ない場合は透明感のある麺は得られず、また多い
場合は透明感はあるが粘弾性が悪くなつてしま
う。
蒸熱処理した殿粉を前記範囲内の割合で原料穀
粉に混合した後は求める麺の種類により常法に従
い製麺を行う。
本発明方法によつて得られた麺類は透明感があ
り且つなめらかで粘弾性のある食感を有してお
り、特に乾麺にした場合は茹で時間も短縮される
という効果をも奏することができる。
以下に実施例を挙げて本発明を更に具体的に説
明する。
実施例 １
馬鈴薯殿粉100Kgを第１図に示した連続蒸熱装
置に供給して蒸熱処理を行なつた。蒸熱処理の条
件としては雰囲気湿度90％、品温70℃で10分間処
理をした。
冷却後下記配合で常法に従い製麺して冷麺を得
た。
小麦粉 100部
蒸熱処理馬鈴薯殿粉 100部
かん粉 １部
食 塩 １部
エチルアルコール ４部
水 80部
対照として上気配合中蒸熱処理馬鈴薯殿粉の代
わりに未処理の生馬鈴薯殿粉を用いたものおよび
α化馬鈴薯殿粉を用いたもを同様に製麺し冷麺を
得た。これらの冷麺を茹でた時の品質の比較を次
表にまとめた。尚品質評価については別表の評価
基準表に基づいて10人のパネラーによる官能検査
試験を行なつた。[Table] Noodle test results Transparent noodles Transparent noodles Transparent noodles
There is no feeling, there is a feeling, there is a sticky feeling.
Poor viscoelasticity Good elasticity is viscoelasticity
In the present invention, any method and apparatus may be used as long as the steaming treatment conditions are as described above, such as a batch type or a continuous type, but a preferable example is an apparatus as shown in FIG. This continuous steaming apparatus has a pedestal 1 installed with a steaming section A, a conveyance section B using a belt conveyor, and a raw material input section C. The steam heating section A is provided with an arbitrary number of steam chambers 2. The steam chamber 2 consists of an outer casing 3 and an inner casing 4, and this inner casing 4
is removably provided on the outer casing 3. The outer casing 3 consists of a box with an open top, and a lid 5 that can be opened and closed is provided on the box so that the top of the outer casing 3 can be sealed. The bottom 4 of the outer casing 3 is inclined to collect condensate, and the bottom 4 is provided with a drain 6 for discharging the condensate to the outside of the outer casing 3. Both end edges of the outer casing 3 are provided with flanges 7, and the flanges 7 are provided with an appropriate number of holes 8. The steam heating section A is formed into a desired length by passing bolts through holes 8 of a flange 7 provided in the outer casing 3 of the steam chamber 2 and tightening them with nuts, depending on the processing conditions of the object to be processed. It can be adjusted. The inner casing 4 installed in the outer casing 3 has a steam generation chamber 8, and a steam pipe 9 is provided in the steam generation chamber 8, one end of which is connected to a pipe joint 10 provided on the side wall of the steam generation chamber. It is connected. This steam pipe 9 has a plurality of steam jet ports 1 at the bottom.
1 is provided. It is usually preferable to provide a plurality of steam pipes 9 in one inner casing 4. In addition, in this steam generation chamber 8, a punching metal plate is used for the partition plate 13 between the steam generation chamber 8 and the steam chamber 12 in order to uniformly fill the upper steam chamber 12 with steam ejected from the steam pipe 9. is preferred. The steaming chamber 12 includes a partition plate 13 and guide plates 14, 14' provided on the upper side wall of the steam generating chamber 8.
It is formed by. Further, a drain 15 is provided at the bottom of the steam generation chamber 8. The inner casing 3 is provided with legs 16, 16' if necessary. The inner casing 4 configured in this manner is installed inside the outer casing 3, respectively. A steam pipe 17 is connected to the pipe joint 10 of the inner casing 4 installed in the outer casing 3 by penetrating the side wall of the outer casing 3 to communicate with the steam pipe 9. Next, a conveying section B is provided to supply various raw materials to the steaming section A. As a specific device for this conveying section B, a belt conveyor 18 using a mesh belt is preferable. The belt conveyor 18 is provided so as to move above the partition plate 13 of the inner casing 4 provided in the steam chamber 2, and after passing through the steam chamber 2, it passes under the frame 1 and returns to the steam chamber 2. It consists of an endless belt that returns to the inlet of the pipe. A raw material input section C is provided on the conveyance entrance side of the belt conveyor 18. As shown in the drawing, the raw material input section C consists of a hopper 19 and a chute 20, and the chute 20 is provided so as to be movable left and right by a swing mechanism so that the raw material can be uniformly fed onto the belt conveyor 18. Further, a tunnel is formed between the raw material input section C and the steaming section A, and an exhaust port 21 is provided there. Further, a tunnel is similarly provided on the raw material outlet side of the steaming chamber 2, and an exhaust port 22 is also provided. The exhaust ports 21, 2
2 is provided with a duct (not shown) so that air can be forcibly exhausted by intake air. Next, a method for treating starches using the continuous steaming apparatus described above will be explained. First, starch is fed from the hopper 19 through the chute 20 to the belt conveyor 18 in a layered manner. The starch placed on the belt conveyor 18 enters the first steam chamber 2 through a tunnel due to the movement of the belt conveyor 18. In the first steaming chamber 2, steam emitted from the spout 11 of the steam pipe 9 temporarily fills the steam generating chamber 8, and from there enters the steaming chamber 12 through the hole in the punched metal plate 13, where the mesh is heated. The starch layer on the belt conveyor 18 is steam-treated. Note that the drain generated in the steam generation chamber 8 is discharged to the outside from the drain outlet 15.6. The starch that has passed through the first steaming chamber sequentially passes through second, third, etc. steaming chambers and is subjected to steaming treatment in the same manner as described above. In the present invention, the continuous steaming apparatus etc. exemplified above are used to carry out the treatment under the above-mentioned steaming treatment conditions, but if the atmospheric humidity in these apparatuses is kept at 70% or more, preferably 90% or more, Good results can be obtained. That is, if the atmospheric humidity is lower than the above, water tends to scatter from the starch, and the effect of the steaming treatment is also weak. In the present invention, this steam-treated starch is used as raw material flour.
It is mixed at a ratio of 5 to 100 parts by weight per 100 parts by weight. As for this mixing method, any commonly used method may be used as long as the mixture is well and uniformly mixed. It is also desirable to adjust the mixing ratio depending on the type of noodles desired. For example, 10 to 45 parts by weight for udon, 5 to 10 parts by weight for raw Chinese noodles, and 40 to 45 parts for cold noodles.
100 parts by weight, preferably 5 to 10 parts by weight in the case of buckwheat. If the mixing ratio of steamed starch is less than the above range, the noodles will not have a transparent feel, and if it is more than the above range, the noodles will have a transparent feel but will have poor viscoelasticity. After the steamed starch is mixed with the raw material flour in a proportion within the above range, noodles are made according to a conventional method depending on the desired type of noodles. The noodles obtained by the method of the present invention have a transparent, smooth, and viscoelastic texture, and can also have the effect of shortening the boiling time, especially when made into dry noodles. . EXAMPLES The present invention will be explained in more detail with reference to Examples below. Example 1 100 kg of potato starch was supplied to the continuous steaming apparatus shown in FIG. 1 and subjected to steaming treatment. The steam heat treatment conditions were 90% atmospheric humidity and 70°C product temperature for 10 minutes. After cooling, noodles were made according to a conventional method using the following formulation to obtain cold noodles. Wheat flour 100 parts Steamed potato starch 100 parts Corn flour 1 part Salt 1 part Ethyl alcohol 4 parts Water 80 parts As a control, untreated raw potato starch was used in place of the steamed potato starch in the upper air mixture. And cold noodles were prepared in the same manner using gelatinized potato starch. A comparison of the quality of these cold noodles when boiled is summarized in the following table. Regarding quality evaluation, a sensory test was conducted by 10 panelists based on the evaluation criteria table provided in the attached table.
【表】 上表における評価基準は次のとおりとする。【table】 The evaluation criteria in the table above are as follows.
【表】
上気の結果より本発明方法により得られた冷麺
が数段優れていることがわかる。
実施例 ２
タピオカ殿粉２Kgをバツチ式蒸熱装置に供給し
て湿熱処理を行なつた。蒸熱処理の条件としては
雰囲気湿度95％、品温50℃で30分間処理をした。
冷却後下記配合で常法に従い製麺し、乾燥して
乾麺を得た。この乾麺の麺線は幅３mm、厚み1.8
mmであつた。
小麦粉 100部
蒸熱処理タピオカ殿粉 43部
食 塩 ３部
水 50部
対照として上上記合中蒸熱処理タピオカ殿粉の
代わりに未処理の生タピオカ殿粉を加えたものお
よびα化タピオカ殿粉を用いたものを同様に製麺
し、乾燥して乾麺を得た。これらの乾麺を茹でた
時の品質の比較を次表にまとめた。なお品質評価
については実施例１と同様に評価基準に基づいて
10人のパネラーによる官能検査試験を行なつた。[Table] The results show that the cold noodles obtained by the method of the present invention are significantly superior. Example 2 2 kg of tapioca starch was supplied to a batch steamer and subjected to moist heat treatment. The steam heat treatment conditions were 95% atmospheric humidity and 50°C product temperature for 30 minutes. After cooling, noodles were made according to a conventional method using the following formulation and dried to obtain dry noodles. The noodle strings of this dried noodle are 3 mm wide and 1.8 thick.
It was warm in mm. Wheat flour 100 parts Steamed tapioca starch 43 parts Salt 3 parts Water 50 parts As a control, untreated raw tapioca starch was added in place of the steamed tapioca starch during the above combination, and gelatinized tapioca starch was used. Noodles were made in the same manner and dried to obtain dry noodles. A comparison of the quality of these dried noodles when boiled is summarized in the table below. The quality evaluation was based on the same evaluation criteria as in Example 1.
A sensory test was conducted by 10 panelists.
【表】
上記の結果より本発明方法により得られた乾麺
は透明感、食感にすぐれており、さらに茹で時間
が短かくてすむということがわかる。
実施例 ３
馬鈴薯殿粉50Kgを実施例１と同様の連続蒸熱装
置に供給して蒸熱処理を行なつた。蒸熱処理の条
件としては雰囲気湿度75％、品温100℃で１分間
処理をした。
冷却後下記配合で常法に従い製麺して生中華麺
を得た。
小麦粉 100部
米 粉 20部
蒸熱処理馬鈴薯殿粉 ５部
かんすい ２部
水 40部
対照として上記配合中蒸熱処理馬鈴薯殿粉の代
わりに未処理の生馬鈴薯殿粉を用いたものを同様
に製麺して生中華麺を得た。
これらの麺を茹で上げてその品質を比較した結
果本発明方法により得られた中華麺は対照品に比
べて透明感があり粘弾性が良好な食感を有してい
た。
実施例 ４
タピオカ殿粉20Kgを実施例１と同様の連続蒸熱
装置に供給して蒸熱処理を行なつた。蒸熱処理の
条件としては雰囲気湿度90％、品質80℃で10分間
処理をした。
冷却後下記配合で常法に従い製麺して生そばを
得た。
小麦粉 67部
そば粉 33部
蒸熱処理タピオカ殿粉 11部
水 32部
対照として上記配合中蒸熱処理タピオカ殿粉を
除いたものを同様に製麺して生そばを得た。
これらの麺を茹で上げてその品質を比較した結
果、本発明方法により得られたそばは透明感があ
り、食感も滑らかで粘弾性が良好で対照品に比べ
て優れていた。
実施例 ５
コーンスターチ20Kgを実施例４と同様に処理し
同配合、同方法で製麺して生そばを得た。この生
そばを茹で上げたところ実施例４と同様の良好な
結果が得られた。
実施例 ６
ワキシースターチ20Kgを実施例４と同様に処理
し同配合そして同方法で製麺して生そばを得た。
この生そばを茹で上げたことこ実施例４と同様の
良好な結果が得られた。[Table] From the above results, it can be seen that the dried noodles obtained by the method of the present invention have excellent transparency and texture, and furthermore, the boiling time is short. Example 3 50 kg of potato starch was supplied to the same continuous steamer as in Example 1 and subjected to steaming treatment. The conditions for the steam treatment were an atmospheric humidity of 75% and a product temperature of 100°C for 1 minute. After cooling, noodles were made according to a conventional method using the following formulation to obtain raw Chinese noodles. Wheat flour 100 parts Rice flour 20 parts Steamed potato starch 5 parts Kansai 2 parts Water 40 parts As a control, noodles were made in the same manner using untreated raw potato starch instead of steamed potato starch in the above formulation. I got raw Chinese noodles. As a result of boiling these noodles and comparing their quality, it was found that the Chinese noodles obtained by the method of the present invention had a texture that was clearer and had better viscoelasticity than the control product. Example 4 20 kg of tapioca starch was supplied to the same continuous steaming apparatus as in Example 1 and subjected to steaming treatment. The steam treatment conditions were 90% atmospheric humidity and 80°C for 10 minutes. After cooling, noodles were made according to a conventional method using the following formulation to obtain raw soba noodles. Wheat flour: 67 parts Buckwheat flour: 33 parts Steam-treated tapioca starch: 11 parts Water: 32 parts As a control, noodles were made in the same manner as described above except that the steam-treated tapioca starch was omitted to obtain raw buckwheat noodles. As a result of boiling these noodles and comparing their quality, it was found that the buckwheat noodles obtained by the method of the present invention were transparent, had a smooth texture, and had good viscoelasticity, and were superior to the control product. Example 5 20 kg of cornstarch was treated in the same manner as in Example 4, mixed in the same manner, and noodles were made in the same manner to obtain raw buckwheat noodles. When this raw soba was boiled, the same good results as in Example 4 were obtained. Example 6 20 kg of waxy starch was treated and mixed in the same manner as in Example 4, and noodles were made in the same manner to obtain raw buckwheat noodles.
When this raw buckwheat was boiled, the same good results as in Example 4 were obtained.
第１図は連続蒸熱装置の側面図であり第２図は
第１図の−′部における断面図を示す。
２……蒸気室、３……外側ケーシング、４……
内側ケーシング、５……蓋体、６……ドレン抜
き、７……フランジ、８……蒸気発生室、９……
蒸気管、１３……隔板、１４，１４′……ガイド
板、１５……ドレン抜き、１７……蒸気管、１８
……ベルトコンベア、１９……ホツパー、２０…
…シユート、２１，２２……排気口。
FIG. 1 is a side view of the continuous steaming apparatus, and FIG. 2 is a sectional view taken along the line -' in FIG. 1. 2...Steam room, 3...Outer casing, 4...
Inner casing, 5... Lid, 6... Drain drain, 7... Flange, 8... Steam generation chamber, 9...
Steam pipe, 13... Partition plate, 14, 14'... Guide plate, 15... Drain drain, 17... Steam pipe, 18
...Belt conveyor, 19...Hopper, 20...
...Shute, 21, 22...exhaust port.
Claims (1)
実質的に起らない程度に蒸熱処理した殿粉類を配
合して、常法により製麺することからなる、麺類
の製造方法。 ２ 殿粉類が地下茎殿粉である特許請求の範囲第
１項記載の麺類の製造方法。 ３ 蒸熱処理を１〜30分間行う特許請求の範囲第
１項記載の麺類の製造方法。 ４ 蒸熱処理した殿粉類の原料穀粉への混合割合
が原料穀粉100重量部に対して５〜100重量部であ
る特許請求の範囲第１項記載の製造方法。[Claims] 1. Noodles are made by a conventional method by blending raw material flour with starch that has been steam-treated at a temperature of 50 to 100°C to an extent that gelatinization does not substantially occur. A method of manufacturing noodles. 2. The method for producing noodles according to claim 1, wherein the starch is rhizome starch. 3. The method for producing noodles according to claim 1, wherein the steaming treatment is performed for 1 to 30 minutes. 4. The manufacturing method according to claim 1, wherein the proportion of the steam-treated starches mixed with the raw material flour is 5 to 100 parts by weight per 100 parts by weight of the raw material flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58228319A JPS60120952A (en) | 1983-12-05 | 1983-12-05 | Production of noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58228319A JPS60120952A (en) | 1983-12-05 | 1983-12-05 | Production of noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS60120952A JPS60120952A (en) | 1985-06-28 |
| JPH0416134B2 true JPH0416134B2 (en) | 1992-03-23 |
Family
ID=16874578
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58228319A Granted JPS60120952A (en) | 1983-12-05 | 1983-12-05 | Production of noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS60120952A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4132636B2 (en) * | 2000-10-24 | 2008-08-13 | 日東富士製粉株式会社 | Okonomiyaki dough composition and method for producing okonomiyaki using the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5046851A (en) * | 1973-08-23 | 1975-04-25 | ||
| JPS5264444A (en) * | 1975-11-25 | 1977-05-27 | Nissin Food Products Ltd | Production of noodle |
| JPS57177660A (en) * | 1981-04-23 | 1982-11-01 | Ajikan:Kk | Preparation of raw noodle |
-
1983
- 1983-12-05 JP JP58228319A patent/JPS60120952A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5046851A (en) * | 1973-08-23 | 1975-04-25 | ||
| JPS5264444A (en) * | 1975-11-25 | 1977-05-27 | Nissin Food Products Ltd | Production of noodle |
| JPS57177660A (en) * | 1981-04-23 | 1982-11-01 | Ajikan:Kk | Preparation of raw noodle |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS60120952A (en) | 1985-06-28 |
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