JPH04200361A - Production of completely packaged noodle - Google Patents
Production of completely packaged noodleInfo
- Publication number
- JPH04200361A JPH04200361A JP2333376A JP33337690A JPH04200361A JP H04200361 A JPH04200361 A JP H04200361A JP 2333376 A JP2333376 A JP 2333376A JP 33337690 A JP33337690 A JP 33337690A JP H04200361 A JPH04200361 A JP H04200361A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- noodles
- durum wheat
- raw material
- weight
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 229920002472 Starch Polymers 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 235000019698 starch Nutrition 0.000 claims abstract description 23
- 239000008107 starch Substances 0.000 claims abstract description 23
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 22
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000002253 acid Substances 0.000 claims abstract description 9
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 6
- 239000000230 xanthan gum Substances 0.000 claims abstract description 6
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 6
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 abstract description 13
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 12
- 238000002156 mixing Methods 0.000 abstract description 8
- 238000004806 packaging method and process Methods 0.000 abstract description 7
- 238000009835 boiling Methods 0.000 abstract description 6
- 239000002245 particle Substances 0.000 abstract description 4
- 239000003086 colorant Substances 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- -1 albumen Substances 0.000 abstract 1
- 230000000887 hydrating effect Effects 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 241000209140 Triticum Species 0.000 description 7
- 235000021307 Triticum Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 244000098345 Triticum durum Species 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 235000019687 Lamb Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 229940025902 konjac mannan Drugs 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003860 storage 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、中華麺、焼きそば、チャンポン等の完全包装
麺の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing fully packaged noodles such as Chinese noodles, fried noodles, and champon.
（従来の技術及びその解決すべき課題）完全包装麺とは
、静菌剤及び酸を添加し、従来のレトルト処理よりも低
い温度で処理（９０°Ｃ−３０分）することによって殺
菌処理された包装麺をいい、従来の一般包装麺に比べて
より厳密な包装か施されており、１００日程度の常温保
存か可能である。中華麺、焼きそば、チャンポン等の麺
を完全包装麺として製造することかできる。(Prior art and its problems to be solved) Fully packaged noodles are sterilized by adding bacteriostatic agents and acids and processing at a lower temperature (90°C for 30 minutes) than conventional retort processing. These are packaged noodles that are packaged more strictly than conventional packaged noodles, and can be stored at room temperature for about 100 days. Noodles such as Chinese noodles, yakisoba, and champon can be manufactured as fully packaged noodles.
このような完全包装麺は、加熱殺菌処理することによっ
て、食感か低下し、また加熱殺菌処理前の茹で処理によ
って保存中に麺が伸びるなとの問題点も有している。Such completely packaged noodles also have the problem that the texture deteriorates due to heat sterilization, and the noodles do not stretch during storage due to boiling before heat sterilization.
このような問題点を解決するために、種々の試みかなさ
れており、例えば、特開昭５９−１０６２６３号公報に
は、「加熱殺菌した麺類の製造法」について、デユーラ
ム小麦粉（６０〜５０％）、小麦粉、澱粉、活性グルテ
ン、卵白、コンニャクマンナンを主原料とする多層麺の
製造法か開示されている。In order to solve these problems, various attempts have been made. For example, Japanese Patent Application Laid-open No. 106263/1983 describes a method for producing heat-sterilized noodles using durum wheat flour (60-50%). ), a method for producing multilayer noodles using wheat flour, starch, active gluten, egg white, and konjac mannan as main ingredients is disclosed.
しかし、いずれの方法によっても、満足できる改善効果
か得られず、またデユーラム小麦粉を高配合で用いると
食感か悪くなるなとの問題かあった。However, no satisfactory improvement effect could be obtained by any of these methods, and there was also the problem that the texture deteriorated when a high proportion of durum flour was used.
従って、本発明は、従来の麺よりも腰の強い滑らかな食
感を有し、その食感か加熱殺菌処理しても低下せず、ま
た麺の伸びか遅いような完全包装麺の製造法を提供する
ことを目的とする。Therefore, the present invention provides a method for producing fully packaged noodles that have a firmer and smoother texture than conventional noodles, that texture does not deteriorate even after heat sterilization, and that the noodles spread slowly. The purpose is to provide
（課題を解決するための手段）
本願発明者らは、上記目的を達成し得る麺を開発すべく
研究した結果、粉体原料中に、デユーラム小麦粉または
デユーラム小麦セモリナを３〜３５重量％及び澱粉を３
〜２５重量％配合することによって、上記目的を達成す
ることかできることを見出し、本発明を完成させた。(Means for Solving the Problems) As a result of research to develop noodles that can achieve the above object, the inventors of the present application found that 3 to 35% by weight of durum wheat flour or durum wheat semolina and starch were added to the powder raw material. 3
It has been found that the above object can be achieved by blending up to 25% by weight, and the present invention has been completed.
即ち、本発明は、粉体原料中に、デユーラム小麦粉また
はデユーラム小麦セモリナを３〜３５重量％及び澱粉３
〜２５重量％配合し、その他の原料と共に加水、混練、
成形、茹でまたは蒸し、場合により酸浸漬し、次いて包
装、加熱殺菌処理することを特徴とする完全包装麺の製
造法からなる。That is, in the present invention, 3 to 35% by weight of durum wheat flour or durum wheat semolina and 3% of starch are added to the powder raw material.
~25% by weight, added with water, kneaded, and mixed with other raw materials.
It consists of a method for producing fully packaged noodles characterized by forming, boiling or steaming, optionally soaking in acid, then packaging and heat sterilization.
本発明において使用されるデユーラム小麦粉の原料とし
て用いられるデユーラム小麦とは、アメリカ合衆国モン
タナ州、サウスダコタ州、カナダを主要原産地とする小
麦である。デユーラム小麦は、マカロニ、スパゲツティ
用の小麦であるが、マカロニ、スパゲツティ用には、小
麦粉よりも粒度の大きいセモリナとして用いられる。The durum wheat used as a raw material for the durum flour used in the present invention is wheat that is mainly produced in Montana, South Dakota, and Canada in the United States. Durum wheat is a wheat used for making macaroni and spaghetti, and for making macaroni and spaghetti, it is used as semolina, which has a larger grain size than wheat flour.
本発明において用いられるデユーラム小麦粉は、デユー
ラム小麦を粒度１５０μｍ以下に粉砕したものであり、
本発明において用いられるデユーラム小麦セモリナとは
、上記デユーラム小麦をセモリナとしての粒度に粉砕し
たものである。セモリナの粒度は、通常、３００〜１４
００μｍである。The durum flour used in the present invention is made by pulverizing durum wheat to a particle size of 150 μm or less,
The durum wheat semolina used in the present invention is obtained by pulverizing the above durum wheat to the particle size of semolina. The particle size of semolina is usually 300-14
00 μm.
デユーラム小麦粉またはデユーラム小麦セモリナは、粉
体原料中に、３〜３５重量％配合され、ｌＯ〜３０重量
％配合されることが好ましい。上記範囲の配合量よりも
多いと、弱い食感となり、茹でる際に寛刑れか生し、表
面に粘りも生し、また上記範囲の配合量よりも少ないと
、本発明の目的を達成することかできない。The durum wheat flour or durum wheat semolina is blended in the powder raw material in an amount of 3 to 35% by weight, preferably 10 to 30% by weight. If the amount is more than the above range, the texture will be weak, the food will be loose when boiled, and the surface will become sticky, and if the amount is less than the above range, the object of the present invention will not be achieved. I can't do anything.
澱粉は、粉体原料中に、３〜２５重量％配合され、１０
〜２０重量％配合されることか好ましい。Starch is blended in the powder raw material in an amount of 3 to 25% by weight, and 10% by weight.
It is preferable that it is blended in an amount of ~20% by weight.
ここで用いられる澱粉は、タピオカ生澱粉、タピオカ加
工澱粉の他、ワキシーコーンスターチであることか好ま
しい。デユーラム小麦粉またはデユーラム小麦セモリナ
を配合した麺は、加熱殺菌処理をすることによって、麺
か若干固くなり、やや滑らかさが欠けるようになるが、
澱粉を配合することによって、そのような問題が解決さ
れ、麺に「ツルみ」及び好ましい粘弾性か生しる。従っ
て、上記範囲の配合量よりも少ないと、これらの効果が
得られず、また上記範囲の配合量よりも多いと原料中の
タンパク質含量か低下して、麺の弾力感が低下し好まし
くない。The starch used here is preferably tapioca raw starch, tapioca processed starch, or waxy corn starch. When noodles made with Durum wheat flour or Durum wheat semolina are heated and sterilized, the noodles become slightly hard and lack smoothness.
Incorporation of starch solves such problems and gives the noodles "smoothness" and favorable viscoelastic properties. Therefore, if the amount is less than the above range, these effects cannot be obtained, and if the amount is more than the above range, the protein content in the raw material will decrease, which is not preferable, as the elasticity of the noodles will decrease.
本発明において、粉体原料中に、キサンタンガムを０．
１〜１重量％、特に、０．２〜０．６重量％配合するこ
とが好ましい。キサンタンガムの配合量が、上記範囲よ
りも多いと、麺の弾性が強くなり過ぎ好ましくない。キ
サンタンカムを配合することにより、麺の寛刑れをさら
に防止することかでき、これらの麺に適度の粘弾性を付
与することかできるが、上記配合量よりも少ないと、こ
れらの効果を得ることかできない。In the present invention, 0.0% xanthan gum is added to the powder raw material.
It is preferably blended in an amount of 1 to 1% by weight, particularly 0.2 to 0.6% by weight. If the amount of xanthan gum is more than the above range, the elasticity of the noodles will become too strong, which is not preferable. By incorporating xanthancum, it is possible to further prevent the noodles from becoming loose, and it is possible to impart appropriate viscoelasticity to these noodles, but if the amount is less than the above, these effects cannot be obtained. I can't do anything.
本発明における粉体原料中には、上記原料の他、例えば
中力粉、強力粉等の小麦粉が配合される。In addition to the above-mentioned raw materials, the powder raw materials used in the present invention include wheat flour such as medium-strength flour and strong flour.
本発明において使用される「その他の原料」とは、中華
麺、焼きそば、チャンポン等の完全包装麺の通常の製造
において使用されるいずれの原料であってもよい。従っ
て、調味料、着色料、保存料、卵白、水、麺質改善剤等
、いずれのものをも使用することができる。The "other raw materials" used in the present invention may be any raw materials used in the normal production of fully packaged noodles such as Chinese noodles, fried noodles, and champon. Therefore, any seasoning, coloring agent, preservative, egg white, water, noodle quality improving agent, etc. can be used.
加水、混練、成形、茹でまたは蒸し、場合によって行う
酸浸漬、包装、加熱殺菌は、これらの完全包装麺の製造
における通常の方法によって行うことができる。Addition of water, kneading, shaping, boiling or steaming, optional acid immersion, packaging, and heat sterilization can be carried out by conventional methods for producing these fully packaged noodles.
ただし、本発明の製造法において、原料の混練は、４０
０ ｍｍＨｇ以下の減圧条件下で行うと、さらに本発明
の効果が期待できる。即ち、このような減圧条件下で混
練することによって、麺の茹で伸びか防止でき、麺に適
度の固さを付与することかできる。However, in the production method of the present invention, the kneading of the raw materials is
The effects of the present invention can be expected to be even better when the test is carried out under reduced pressure conditions of 0 mmHg or less. That is, by kneading under such reduced pressure conditions, it is possible to prevent the noodles from stretching when boiled, and it is possible to impart appropriate hardness to the noodles.
（実施例）
以下、本発明を実施例によりさらに詳しく説明する。尚
、実施例及び試験例の配合において用いられる数値は、
全て重量％を表す。(Examples) Hereinafter, the present invention will be explained in more detail with reference to Examples. In addition, the numerical values used in the formulations of Examples and Test Examples are as follows:
All percentages are by weight.
実施例１〜９ 下記の配合、工程によって完全包装麺を得た。Examples 1-9 Completely packaged noodles were obtained using the following formulation and process.
実施例 １ ２ ３ ４
５（配合）
中力粉 ６５％ ６５ ６５
６５ ６５デユ〜ラムセモリナ ２０
０ ０
２０ ２０デユーラム 粉
０ ２０
２０ ０ ０タビｔ
カ加工澱粉 １５ １５
０ １５ ＋５タ
ピオカ澱粉 ０ ０
１５ ０
Ｑキサンタンカム ０．３
Ｑ、３ ０．３
０．３ ０．３食＃１２
２ ２ ２ ２かん粉
０ ０ ０ ０．３
０色素 ０．１ ０．１ ０．１
０．１ ０バイグル ２ ２
２ ２ ２グリシン ０．７
０．７ ０．７ ０．７ ０．７
リンゴ酸 ０．２ ０．２ ０．２
０．２ ０．２アルコール ２ ２
２ ２ ２卯白粉 ０
０ ０ ０ ０
．５水 ３１ ３１
３１ ３１ ３１（工程）
製麺 ミキシング１５分、最終麺耐圧１．８ｍ、１
８番丸切刃′使用麺線とした。Example 1 2 3 4
5 (Blend) All-purpose flour 65% 65 65
65 65 Duyu ~ Lamb Semolina 20
0 0
20 20 durum powder 0 20
20 0 0 tabi t
Modified starch 15 15
0 15 +5 tapioca starch 0 0
15 0
Q xanthancum 0.3
Q, 3 0.3
0.3 0.3 meal #12
2 2 2 2 powder
0 0 0 0.3
0 dye 0.1 0.1 0.1
0.1 0 Beigle 2 2
2 2 2 Glycine 0.7
0.7 0.7 0.7 0.7
Malic acid 0.2 0.2 0.2
0.2 0.2 alcohol 2 2
2 2 2 Ushiro powder 0
0 0 0 0
．． 5 water 31 31
31 31 31 (Process) Noodle making Mixing 15 minutes, final noodle pressure resistance 1.8 m, 1
The noodle strings were made using a No. 8 round cutting blade.
茹で 熱湯中で１分３０秒茹でた後冷水で水洗。Boil: Boil for 1 minute and 30 seconds in boiling water, then rinse with cold water.
酸浸漬 ＰＨ２，９，４０℃の酸液に４０秒浸漬した
。Acid immersion It was immersed in an acid solution of pH 2, 9, and 40°C for 40 seconds.
包装 茹で麺１８０ｇをパックした。Packaging: 180g of boiled noodles were packed.
殺菌 ９０〜９３℃で３０〜３５分間、加熱殺菌処
理した。Sterilization Heat sterilization treatment was performed at 90 to 93°C for 30 to 35 minutes.
実施例（完全包装置Ｉ） ・・下記の配合、工程で包
装麺を得た。Example (Complete packaging device I) Packed noodles were obtained using the following formulation and process.
良好な品質であった。It was of good quality.
実施例 ６ ７ ８ ９（
配合）
中力粉 ６５ ７５ ６５
’ ７５デユーラムセモリナ ２
０ １０ １５
１０タビｔｆｉ澱粉 １
５ １５ ２５
１５キサノタノｆＬ
Ｏ，３０，２０，２０，３食塩 ２
２ ２ ２色素 ０
． Ｉ Ｏ，Ｉ Ｏ，１０，１バ
イグル ２ ｌ １ ２
グリンン ０．７ ０．７ ０．７
０．７リンゴ酸 ０．２ ０．２
０．２ ０．２アルコール ２
２ ２ ２水 ３１
３１ ３１ ３１（
工程）
ミキンング −４００ｍＨｇ 常圧１５分 常
圧１５分 常圧１５分最終麺帯厚 １．６鵡１．５
ｍａ １．５ ｍ １．６ ｗｘ切り落
とし １８番丸 ２０番丸 ２０番丸 １
８番丸茹で １分３０秒 １分１５秒
−１分３０秒蒸し −−１分３０秒
−温水洗後蒸し
１分３０秒
水洗 冷水 冷水
冷水酸浸漬（４０℃）４０秒 ３０秒 ３
０秒 ４０秒（ＰＩ（２，９）
包装 １８０ ｇ １８０ ｇ
１８０ｇ １８０ ｇ殺菌 ９０℃
９０℃ ９５℃ ７５℃３０分
３５分 ３５分 ９０分効果
すべて良好な品質であった。Example 6 7 8 9 (
Blend) All-purpose flour 65 75 65
'75 Durum Semolina 2
0 10 15
10 tabi tfi starch 1
5 15 25
15 Kisanotano fL
O, 30, 20, 20, 3 salt 2
2 2 2 dye 0
．． I O, I O, 10, 1 Beigl 2 l 1 2
Green 0.7 0.7 0.7
0.7 Malic acid 0.2 0.2
0.2 0.2 alcohol 2
2 2 2 water 31
31 31 31(
Process) Mixing -400mHg Normal pressure 15 minutes Normal pressure 15 minutes Normal pressure 15 minutes Final noodle thickness 1.6 1.5
ma 1.5 m 1.6 wx cut off 18th circle 20th circle 20th circle 1
Boil 8 rounds 1 minute 30 seconds 1 minute 15 seconds
-1 minute 30 seconds steaming --1 minute 30 seconds
- Steam after washing with hot water and washing with water for 1 minute and 30 seconds Cold water Cold water
Cold water acid immersion (40℃) 40 seconds 30 seconds 3
0 seconds 40 seconds (PI(2,9) Packaging 180 g 180 g
180g 180g Sterilization 90℃
90℃ 95℃ 75℃ 30 minutes
35 minutes 35 minutes 90 minutes effect
All were of good quality.
１）試験例−デューラムセモリナ、デユーラム粉を３〜
３５％配合した場合
（配合）
小麦粉 ８３ ６５ ５０ ４５ ４０
３５ ６５デユーラムセモリナ ２
２０ ３５ ４０
４５ ５０ ０デユーラム 粉
０ ０ ０
０ ０ ０ ２０
タビｔカ加工澱粉 １５ １５ １５ １５
１５ １５ １５５色素 ０．１ ０．
１ ０．１ ０．１ ０．１ ０．１０００食
塩水 ２２２２２２２
水 ３１ ３１ ３１ ３
１ ３１ ３＋ ３１（工程）
製Ｓ ミキンング１５分、最終麺帯厚１．８＋ｗ
、１８番丸切刃便用麺線とした。1) Test example - Durum semolina, Durum flour 3~
When blending 35% (blending) Wheat flour 83 65 50 45 40
35 65 durum semolina 2
20 35 40
45 50 0 durum powder
0 0 0
0 0 0 20
Tabitka processed starch 15 15 15 15
15 15 155 dye 0.1 0.
1 0.1 0.1 0.1 0.1000 Salt solution 2222222 Water 31 31 31 3
1 31 3+ 31 (Process) Production S Mixing 15 minutes, final noodle thickness 1.8+w
, No. 18 round cutting blade noodle strings were used.
茹で 熱湯中で１分３０秒茹でた。後冷水で水洗酸
処理 ＰＨＬ２．９．４０℃の酸液に４０秒漫涜した
。Boil Boil in boiling water for 1 minute and 30 seconds. Post-washing with cold water Acid treatment PHL2.9. Soaked in acid solution at 40°C for 40 seconds.
包装 茹で麺１８０ｇに油５ｃｃ添加して包装した
。Packaging: 180 g of boiled noodles were added with 5 cc of oil and packaged.
殺菌 ９０〜９３℃で３０〜３５分間、加熱殺菌処
理した。Sterilization Heat sterilization treatment was performed at 90 to 93°C for 30 to 35 minutes.
（検査結果）
滑らかさ Ｏ◎ Ｏ× × ×
◎粘弾性 △ ◎ Ｏ× × ×
◎総合 △ ◎ Ｏ× × ×
◎２）試験例−タピオカ澱粉を５〜２０％配合した場
合Ｂ ９ １０ １１ １２
１３小麦粉 ８２ ８０ ７５
６５ ６０ ５５デユーラムセそリナ
１５ １５ １５
１５ １５ １５タビ
ｔカ加工澱粉 ３ ５
１０ ２０ ２５
３００色素 ０．１． ０．１
０．１ ０．１ ０．１ ０．１食塩
２２２２２２
水 ３１ ３１ ３１
３１ ３１ ３１（工程）
試験例１）に同じ
（検査結果）
滑らかさ × Ｏ◎ ◎ Ｏ
×粘弾性 △ ○ ◎ ◎
○ ×総合 △ Ｏ◎ ◎
Ｏ×３）試験例−キサンタンガムを０１〜１．０
％配合した場合小麦粉 ７５ ７５
７５ ７５ ７５デユーラムセモリ
ナ １５ １５
１５ １５
１５タビを力加工澱粉 １０
１０ １０ １０
１０キサンタンガム ０．０５ ０．１
０．３ １．０ １．２色素
０．１ ０．１ ０．１ ０．１ ０
．１食塩 ２ ２ ２
２ ２水 ３１
３１ ３１ ３＋ ３１（
工程）
試験例１）に同じ
（検査結果）
滑らかさ ◎ ◎ Ｏ◎
△粘弾性 ◎ ＠＠ＯＸ総合
◎ ｅ ＠ ｏｘ（発明の
効果）
本発明の製造法によれば、従来の麺よりも腰の強い滑ら
かな食感を有し、しかも、その食感か加熱殺菌処理して
も低下せず、また麺の伸びか遅い完全包装麺を得ること
かできる。(Inspection results) Smoothness O◎ O× × ×
◎Viscoelasticity △ ◎ O× × ×
◎Overall △ ◎ O× × ×
◎2) Test example - case of blending 5 to 20% tapioca starch B 9 10 11 12
13 Flour 82 80 75
65 60 55 Durum Sesolina
15 15 15
15 15 15 Tabitka processed starch 3 5
10 20 25
300 dye 0.1. 0.1
0.1 0.1 0.1 0.1 salt
222222 Water 31 31 31
31 31 31 (Process) Same as test example 1) (Inspection results) Smoothness × O◎ ◎ O
×Viscoelasticity △ ○ ◎ ◎
○ × Overall △ O◎ ◎
O x 3) Test example - xanthan gum from 01 to 1.0
% wheat flour 75 75
75 75 75 durum semolina 15 15
15 15
15 Tabi-processed starch 10
10 10 10
10 Xanthan gum 0.05 0.1
0.3 1.0 1.2 dye
0.1 0.1 0.1 0.1 0
．． 1 salt 2 2 2
2 2 water 31
31 31 3+ 31(
Process) Same as test example 1) (inspection results) Smoothness ◎ ◎ ◎
△Viscoelasticity ◎ @@OX General
◎ e @ ox (Effect of the invention) According to the production method of the present invention, the noodles have a firmer and smoother texture than conventional noodles, and the texture does not deteriorate even after heat sterilization. You can also get fully packaged noodles with slow noodles growth.
Claims (6)
ム小麦セモリナを３〜３５重量％及び澱粉を３〜２５重
量％配合し、その他の原料と共に加水、混練、成形、茹
でまたは蒸し、場合により酸浸漬し、次いで、包装、加
熱殺菌処理することを特徴とする完全包装麺の製造法。(1) Blend 3 to 35% by weight of durum wheat flour or durum wheat semolina and 3 to 25% by weight of starch into powder raw materials, and add water, knead, mold, boil or steam, and optionally soak in acid with other raw materials. A method for producing completely packaged noodles, which is characterized in that the noodles are then packaged and heat sterilized.
の配合量が、粉体原料中、１０〜３０重量％である請求
項１に記載の製造法。(2) The production method according to claim 1, wherein the amount of durum wheat flour or durum wheat semolina is 10 to 30% by weight in the powder raw material.
である請求項１または２に記載の製造法。(3) The amount of starch blended is 10 to 20% by weight in the powder raw material
The manufacturing method according to claim 1 or 2.
である請求項１〜３のいずれかに記載の製造法。(4) The production method according to any one of claims 1 to 3, wherein the starch is raw tapioca starch or processed tapioca starch.
％配合する請求項１〜４のいずれかに記載の製造法。(5) The manufacturing method according to any one of claims 1 to 4, wherein 0.1 to 1% by weight of xanthan gum is blended into the powder raw material.
る請求項１〜５のいずれかに記載の製造法。(6) The manufacturing method according to any one of claims 1 to 5, wherein the kneading is performed under reduced pressure conditions of 400 mmHg or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2333376A JP2968994B2 (en) | 1990-11-29 | 1990-11-29 | Manufacturing method of completely packed noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2333376A JP2968994B2 (en) | 1990-11-29 | 1990-11-29 | Manufacturing method of completely packed noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04200361A true JPH04200361A (en) | 1992-07-21 |
| JP2968994B2 JP2968994B2 (en) | 1999-11-02 |
Family
ID=18265423
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2333376A Expired - Fee Related JP2968994B2 (en) | 1990-11-29 | 1990-11-29 | Manufacturing method of completely packed noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2968994B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5695801A (en) * | 1993-05-26 | 1997-12-09 | Cpc International Inc. | Method of making shelf stable moist pasta |
| JP2011030520A (en) * | 2009-08-04 | 2011-02-17 | Nippon Flour Mills Co Ltd | Coating flour mixture for baking and baked food by using the same |
-
1990
- 1990-11-29 JP JP2333376A patent/JP2968994B2/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5695801A (en) * | 1993-05-26 | 1997-12-09 | Cpc International Inc. | Method of making shelf stable moist pasta |
| US5916620A (en) * | 1993-05-26 | 1999-06-29 | Cpc International Inc. | Shelf stable moist pasta |
| JP2011030520A (en) * | 2009-08-04 | 2011-02-17 | Nippon Flour Mills Co Ltd | Coating flour mixture for baking and baked food by using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2968994B2 (en) | 1999-11-02 |
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