JPH04210570A - Noodles - Google Patents
NoodlesInfo
- Publication number
- JPH04210570A JPH04210570A JP2410828A JP41082890A JPH04210570A JP H04210570 A JPH04210570 A JP H04210570A JP 2410828 A JP2410828 A JP 2410828A JP 41082890 A JP41082890 A JP 41082890A JP H04210570 A JPH04210570 A JP H04210570A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- layer
- thickness
- noodle
- curdlan
- 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.)
- Withdrawn
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 77
- 229920002558 Curdlan Polymers 0.000 claims abstract description 17
- 239000001879 Curdlan Substances 0.000 claims abstract description 17
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 17
- 235000019316 curdlan Nutrition 0.000 claims abstract description 17
- 229940078035 curdlan Drugs 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims description 7
- 150000004676 glycans Chemical class 0.000 abstract description 10
- 229920001282 polysaccharide Polymers 0.000 abstract description 10
- 239000005017 polysaccharide Substances 0.000 abstract description 10
- 244000005700 microbiome Species 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 241000589158 Agrobacterium Species 0.000 abstract description 2
- 241000588986 Alcaligenes Species 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract 1
- 210000003254 palate Anatomy 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 241000209140 Triticum Species 0.000 description 7
- 235000021307 Triticum Nutrition 0.000 description 7
- 238000005096 rolling process Methods 0.000 description 7
- 235000002639 sodium chloride Nutrition 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 238000005520 cutting process Methods 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 244000111489 Gardenia augusta Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000049 pigment Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 238000013329 compounding Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000008107 starch Substances 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
- 241000588813 Alcaligenes faecalis Species 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 240000004668 Valerianella locusta Species 0.000 description 2
- 235000003560 Valerianella locusta Nutrition 0.000 description 2
- 229940005347 alcaligenes faecalis Drugs 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
- 235000021120 animal protein Nutrition 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000010610 frozen noodles Nutrition 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 206010001497 Agitation Diseases 0.000 description 1
- 241000589155 Agrobacterium tumefaciens Species 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 108090000942 Lactalbumin Proteins 0.000 description 1
- 102000004407 Lactalbumin Human genes 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- 150000001342 alkaline earth metals Chemical class 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 229940116298 l- malic acid Drugs 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
［０００１１ [00011
【産業上の利用分野］本発明は舌ざわりが良く弾力の強
い麺類に関する。
［０００２］
【従来の技術】うどん、中華麺等の麺類においては茹で
上げ直後の特有のテクスチャ、たとえば、こしの強い歯
ごたえ、舌ざわりのなめらかさなどがその旨さの重要な
要素である。従来、こしが強く、舌ざわりのなめらかな
食感を麺類に与えるため、蛋白質、多糖類、界面活性剤
などの品質改良剤と用いたり、小麦粉の配分を調節した
り、でんぷんを併用する方法、また、３層構造を有し、
その中心層に蛋白質などを、外層にでんぷんを含有させ
る方法などが採用されている。また、茹で上げ直後の麺
を直ちに凍結させ冷凍麺を製造する方法などが知られて
いる。
［０００３］[Industrial Field of Application] The present invention relates to noodles with good texture and strong elasticity. [0002] [0002] [0002] For noodles such as udon and Chinese noodles, the unique texture immediately after boiling, such as firm chewiness and smooth texture, is an important factor in determining their deliciousness. Conventionally, in order to give noodles a chewy, smooth texture, methods have been developed to use quality improvers such as proteins, polysaccharides, and surfactants, to adjust the proportion of flour, and to use starch in combination. , has a three-layer structure,
A method has been adopted in which the center layer contains protein and the outer layer contains starch. Also known is a method of immediately freezing noodles immediately after boiling to produce frozen noodles. [0003]
【発明が解決しようとする課題】しかし、前記品質改良
剤を添加する方法では、その有効性が認められるとはい
え、末だ、充分に満足し得る効果は得られていない。ま
た、多層、たとえば、３層構造を有する種類においても
、中間層の弾力あるいは食感の点でさらに改良の余地が
あり、また、冷凍麺では流通あるいは保存上特別な装置
を必要とするため汎用性に欠けたものとなっている。
［０００４］[Problems to be Solved by the Invention] However, although the effectiveness of the above-mentioned method of adding a quality improver has been recognized, it has not produced a fully satisfactory effect. In addition, even for types with multi-layered, for example, three-layered structures, there is still room for further improvement in terms of the elasticity or texture of the middle layer, and frozen noodles require special equipment for distribution or storage, so they cannot be used for general purpose use. It lacks sex. [0004]
【課題を解決するための手段】このような事情に鑑み、
本発明者らは種々検討した結果、麺類の製造に際し、中
間層にカードランを含有させた多層構造を有する麺類を
製造することにより、弾力が強く、舌ざわりの良い麺類
が得られることを見い出し本発明を完成するに至った。
［０００５］すなわち、本発明は、カードランを含有す
る中間層を配してなることを特徴とする多層麺および、
特に、該多層麺をさらに茹処理してなる麺類を提供する
ものである。
［０００６］本発明における麺類とは、小麦粉あるいは
そば粉を主原料として常法により作られるものをいう。
たとえば、うどん、そば、中華麺、素麺等が挙げられる
。製品の形態としては、生麺、茹麺、乾麺あるいは油揚
げ麺のいずれであってもよく、とりわけ、茹麺が最も好
ましい適用対象である。
［０００７］カードランは、β−１，３−グルコシド結
合を主体とする、微生物により産生される加熱凝固性多
糖類である。該多糖類としては、たとえばアルカリ土類
金属またはアグロバクテリウム属の微生物によって生産
されるものが挙げられる。具体的にはアルカリゲネス・
フェカリス・パール・ミクソゲネス菌株１０Ｃ３Ｋによ
り生産される多糖類（〔アグリカルチュラル・バイオロ
ジカル・ケミスＩ”Ｊ−（Ａｇｒｉｃｕｌｔｕｒａｌ
Ｂｉｏｌｏｇｉｃａｌ Ｃｈｅｍｉｓｔｒｙ）、 Ｖ
ｏｌ、３０． Ｐ１９６（１９６６）） 、アルカリ
ゲネス・フェカリス・パール・ミクソゲネス菌株１．Ｏ
Ｃ３にの変異株ＮＴＫ−ｕ（Ｉ ＦＯ１３１４０）によ
り生産される多糖類（特公昭４８−３２６７３号）、ア
グロバクテリウム・ラジオバクター（ＩＦ○ １３１２
７）およびその変異株Ｕ−１９（ＩＦＯｌ、３１２６）
により生産される多糖類（特公昭４８−３２６７４号）
などが使用し得る。
［０００８］本発明においては、通常、カードランは粉
末状として用いるが、目的によってはその濃度が約１〜
３０重量％、好ましくは約２〜２５重量％となるように
水に懸濁して用いてもよい。
［０００９１本発明でいう多層とは、３層以上をいう。
本発明の麺類の製造において、中間層に添加するカード
ランは原料粉と水との混練物中に均一に共存するように
添加すればよい。したがって、カードランは予め原料粉
中に混合しておくこともできるし、水と原料粉を混練す
る際に添加することもできる。該カードランは、原料粉
に対し、約０．０５〜２％（ｗ／ｗ）、好ましくは、約
０．］〜１％（Ｗ／Ｗ）の量比で添加する。また、中間
層には増粘性多糖類、あるいは加熱凝固性動物蛋白質、
植物蛋白質などを併用しても良い。該増粘性多糖類は、
０．０５〜１％（Ｗ／Ｗ）の量比で使用するのが好まし
く、たとえば、グアーガム、キサンタンガム、ローカス
トビーンガムなどがあげられる。また該加熱凝固性動物
蛋白質は、０゜１〜３％（Ｗ／Ｗ）の量比で使用するの
が好ましく、たとえば、卵白、全卵、ラクトアルブミン
などがあげらねる。
該植物蛋白質は、０．１〜５％（ｗ／ｗ）の量比で使用
するのが好ましく、たとえば、小麦蛋白、大豆蛋白など
が挙げられる。
［００１０］本発明の麺類の外層は通常の製造法によっ
て得られる麺でよく、でんぷん類を５〜３０％（ｗ／ｗ
）含有させると舌ざわりの点て優れ有利である。でんぷ
ん類としては、とうもろこしでんぷん、せ薯でんぷん、
馬鈴薯でんぷん、小麦でんぷんおよびそれらの加工品な
どの１種または２種以上が用いられる。また乳化油脂あ
るいは乳化剤などを添加しても良い。
［００１１１本発明の多層構造の麺を製造するには、各
層の麺帯を別々に製造し、麺帯の状態でそれぞれを合わ
せて多層、たとえば、３層となし、これを順次圧延して
切り出し麺線を調製する。麺線中の各層の厚みは合わせ
て多層とする麺帯の厚みを調節することで対応できる。
たとえば、３層とする場合内層の厚みは麺線か細くなる
ほど厚みの割合が大きい方が好ましい。たとえば、切刃
＃２４以下の麺線を調製する場合は内層の厚みの割合が
３０〜７０％、切刃＃２２〜＃８の場合は該割合が１０
〜５０％になるようにするのが好ましい。
［００１２］[Means to solve the problem] In view of these circumstances,
As a result of various studies, the present inventors discovered that noodles with strong elasticity and good texture can be obtained by producing noodles with a multilayer structure containing curdlan in the middle layer. The invention was completed. [0005] That is, the present invention provides a multilayer noodle characterized by having an intermediate layer containing curdlan;
In particular, the present invention provides noodles obtained by further boiling the multilayer noodles. [0006] The noodles in the present invention refer to those made by conventional methods using wheat flour or buckwheat flour as the main ingredient. Examples include udon, soba, Chinese noodles, and somen. The product may be in the form of fresh noodles, boiled noodles, dried noodles or fried noodles, with boiled noodles being the most preferred application target. [0007] Curdlan is a heat-coagulable polysaccharide produced by microorganisms and mainly composed of β-1,3-glucoside bonds. Examples of the polysaccharide include those produced by alkaline earth metals or microorganisms of the genus Agrobacterium. Specifically, Alcaligenes
Polysaccharides produced by Faecalis pearl myxogenes strain 10C3K
Biological Chemistry), V
ol, 30. P196 (1966)), Alcaligenes faecalis pearl myxogenes strain 1. O
Polysaccharide produced by C3 mutant strain NTK-u (IFO13140) (Japanese Patent Publication No. 48-32673), Agrobacterium radiobacter (IF○ 1312)
7) and its mutant strain U-19 (IFOl, 3126)
Polysaccharides produced by (Special Publication No. 48-32674)
etc. can be used. [0008] In the present invention, curdlan is usually used in powder form, but depending on the purpose, the concentration may be about 1 to 1.
It may be used by suspending it in water to a concentration of 30% by weight, preferably about 2 to 25% by weight. [00091 The term "multilayer" as used in the present invention refers to three or more layers. In the production of noodles of the present invention, curdlan to be added to the intermediate layer may be added so as to coexist uniformly in the kneaded mixture of raw material flour and water. Therefore, curdlan can be mixed in advance into the raw material flour, or can be added when kneading water and the raw material flour. The curdlan is contained in an amount of about 0.05 to 2% (w/w), preferably about 0.05 to 2% (w/w), based on the raw material powder. ] to 1% (W/W). In addition, the middle layer contains thickening polysaccharide or heat-coagulable animal protein,
Vegetable protein etc. may be used in combination. The thickening polysaccharide is
It is preferable to use it in an amount ratio of 0.05 to 1% (W/W), and examples thereof include guar gum, xanthan gum, and locust bean gum. The heat-coagulable animal protein is preferably used in an amount ratio of 0.1 to 3% (W/W), and includes, for example, egg white, whole egg, and lactalbumin. The plant protein is preferably used in a quantitative ratio of 0.1 to 5% (w/w), and examples thereof include wheat protein, soybean protein, and the like. [0010] The outer layer of the noodles of the present invention may be noodles obtained by a conventional manufacturing method, and may contain 5 to 30% starch (w/w).
) is advantageous in terms of texture. Starches include corn starch, corn starch,
One or more of potato starch, wheat starch and processed products thereof are used. Furthermore, emulsified fats and oils or emulsifiers may be added. [00111 In order to produce the multi-layered noodles of the present invention, each layer of noodle strips is produced separately, and the noodle strips are combined to form a multilayer, for example, three layers, which are sequentially rolled and cut out. Prepare noodle strings. The thickness of each layer in the noodle strings can be adjusted by adjusting the thickness of the multi-layered noodle strip. For example, in the case of three layers, it is preferable that the thickness of the inner layer increases as the noodle strings become thinner. For example, when preparing noodle strings with cutting blade #24 or less, the ratio of the inner layer thickness is 30 to 70%, and in the case of cutting blades #22 to #8, the ratio is 10%.
It is preferable to set it to 50%. [0012]
【実施例】以下に実施例を挙げて本発明をさらに詳しく
説明するが、本発明はこれらにより限定されるものでは
ない。なお、以下の実施例中で使用するパーセン１へは
特に断りのない限り重量％［％（ｗ／ｗ肩を示す。また
、カードランはアルカリゲネス・フェカリス・パール・
ミクソゲネス菌株１．０Ｃ３にの変異株ＮＴＫ−ｕ（Ｉ
ＦＯ１３１４０）により生産されたものをスプレード
ライして用いた。
［００１３］実施例１
中力小麦粉２０００ｇにカードラン６ｇを加えて混ぜ合
わせた後、６０ｇの食塩を含む食塩水７８０ｇを加えて
ミキサーで１０分間混合した。さらに、圧延複合、熟成
、圧延を経て厚さ１．３ｍｍの麺帯を調製した。一方、
中力小麦粉１６００ｇとワキシコーンスターチ４００ｇ
を混ぜ合わせた後、６０ｇの食塩を含む食塩水７８０ｇ
を加えてミキサーで１０分間混合し、圧延複合、熟成、
圧延を経て厚さ３ｎ＋ｍの麺帯を調製した。ここで厚さ
１．３ｍｍの麺帯を中間層、厚さ３ｍｍの麺帯を外層と
して３層状の麺帯となし、続いて、順次圧延して厚さ２
．５ｍｍの３＠からなる麺帯とした。さらに、＃１２の
角型切刃を用いて長さ約３０ｃｍの麺線を切り出し、沸
騰水中で９分間茹で、冷却し、水切りを行って茹うどん
を製造した。該茹うどんをラップに包み、冷蔵庫で１夜
保存後、沸騰水中で３分間暖めて食したところ、つるり
として舌ざわりが良く、こしの強いうどんであり、美味
であった。
［００１４］実施例２
準強力小麦粉２０００ｇ、カードラン１０ｇ、グアーガ
ムＬｏｇ、食塩２０ｇ、クチナシ色素３ｇ、水６４０ｇ
をミキサーに入れ１０分間混合した後、圧延、複合、熟
成、圧延を行ない、厚さ約２ｎｔｍの麺帯を調製し、こ
れを中間層とした。−力学強力小麦粉２０００ｇ、乳化
油脂（フレンジーＭ、武田薬品工業販売）４０ｇ、食塩
２０ｇ、クチナシ色素３ｇ、水６４０ｇをミキサーに採
り、同様の操作で厚さ約２．３ｍｍの麺帯を調製し、こ
れを外層とした。このような３層構造を有する麺帯を順
次圧延して、最終的に１．１ルの厚さとし、角型切刃＃
２０を用いて長さ約３０ｃｍの麺線を切り出した。該麺
線１２０ｇを５分間蒸煮した後、直ちにｐＨ２，８のＤ
Ｌ−リンゴ酸溶液で４５秒間如で、続いて０．２５％乳
酸水溶液に４５秒間浸漬して取り出し、コーンサラダ簡
約１０ｇをまぶした後、袋詰めした。袋詰めした茹麺を
９５℃で４５分間の熱処理を行った後、冷却した。該茹
麺を１夜室温に放置した後、袋から取り出してどんぶり
に入れ、沸騰させたラーメン用スープを加えて１分間放
置し、食したところ、こしが強くて舌ざわりの良い中華
麺であった。
［００１５］実施例３
準強力小麦粉２０００ｇ、カードラン５ｇ、卵白粉末２
０ｇ、活性グルテン６０ｇ、食塩２０ｇ、クチナシ色素
３ｇ、水６４０ｇをミキサーに入れ１０分間混合した後
圧延、複合、熟成、圧延を行い、厚さ約３．５市の麺帯
を調製しこれを中間層とした。−力学強力小麦粉１６０
０ｇ、ワキシコーンスターチ４００ｇ、クチナシ色素３
ｇ、食塩２０ｇを含む食塩水６６０ｇをミキサーに入れ
、１０分間混合した後、圧延、複合、熟成、圧延を行い
厚さ約１．。
８ｍｍの麺帯を調製し、これを外層とした。このような
３層構造を有する麺帯を順次圧延して最終的に１ｎｕｎ
の厚さとし、角型切刃＃２４を用いて、長さ約３０ｃｍ
の麺線を切り出した。該麺線をｐＨ２，８のＤＬ−リン
ゴ酸溶液で３０秒間茹で、続いて０．２５％乳酸水溶液
に３０秒間浸漬して取り出し、コーンサラダ簡約１０ｇ
をまぶした後、袋詰めした。袋詰めした茹めんを９５℃
で４５分間の熱処理を行った後、冷却した。該茹めんを
１ケ月室温で放置した後、袋から取り出してどんぶりに
入れ、沸騰させたラーメン用スープを加えて１分間放置
し、食したところ、こしが強くて舌ざわりの良い、中華
麺であった。
［００１６］EXAMPLES The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited thereto. Note that percent 1 used in the following examples indicates weight % [% (w/w shoulder) unless otherwise specified. Curdlan is Alcaligenes faecalis Pearl.
Myxogenes strain 1.0C3 mutant strain NTK-u (I
FO13140) was used after spray drying. [0013] Example 1 After adding 6 g of curdlan to 2000 g of all-purpose wheat flour and mixing them, 780 g of a saline solution containing 60 g of common salt was added and mixed for 10 minutes with a mixer. Furthermore, noodle strips with a thickness of 1.3 mm were prepared through rolling compounding, aging, and rolling. on the other hand,
1600g all-purpose flour and 400g waxy cornstarch
After mixing, add 780g of saline solution containing 60g of salt.
Add and mix for 10 minutes with a mixer, roll composite, ripen,
A noodle strip with a thickness of 3n+m was prepared through rolling. Here, a 3-layer noodle strip is made with a 1.3 mm thick noodle strip as an intermediate layer and a 3 mm thick noodle strip as an outer layer, and then sequentially rolled to a thickness of 2.
．． It was made into a noodle belt consisting of 3@ of 5 mm. Furthermore, noodle strings approximately 30 cm in length were cut using a #12 square cutting blade, boiled in boiling water for 9 minutes, cooled, and drained to produce boiled udon noodles. When the boiled udon noodles were wrapped in plastic wrap, stored in the refrigerator overnight, and then warmed in boiling water for 3 minutes and eaten, the udon noodles were smooth, chewy, and delicious. [0014] Example 2 Semi-strong wheat flour 2000g, curdlan 10g, guar gum Log, salt 20g, gardenia pigment 3g, water 640g
The mixture was placed in a mixer and mixed for 10 minutes, followed by rolling, compounding, aging, and rolling to prepare a noodle sheet with a thickness of approximately 2 ntm, which was used as an intermediate layer. - Put 2000 g of mechanically strong wheat flour, 40 g of emulsified oil (Frenzy M, sold by Takeda Pharmaceutical Co., Ltd.), 20 g of salt, 3 g of gardenia pigment, and 640 g of water into a mixer, and use the same procedure to prepare noodle strips with a thickness of about 2.3 mm. This was used as the outer layer. The noodle strip with such a three-layer structure is rolled one after another to a final thickness of 1.1 mm, and the square cutting edge #
Noodle strings with a length of about 30 cm were cut out using No. 20. After steaming 120 g of the noodle strings for 5 minutes, immediately add D to pH 2.8.
It was immersed in an L-malic acid solution for 45 seconds, then immersed in a 0.25% lactic acid aqueous solution for 45 seconds, taken out, sprinkled with about 10 g of corn salad, and then packed into bags. The bagged boiled noodles were heat treated at 95°C for 45 minutes and then cooled. After the boiled noodles were left at room temperature overnight, they were taken out of the bag, placed in a bowl, and boiled ramen soup was added, left to stand for 1 minute, and when eaten, the Chinese noodles were firm and had a good texture. . [0015] Example 3 Semi-strong wheat flour 2000g, curdlan 5g, egg white powder 2
0 g, active gluten 60 g, salt 20 g, gardenia pigment 3 g, and water 640 g were mixed in a mixer for 10 minutes, followed by rolling, compounding, aging, and rolling to prepare noodle strips with a thickness of approximately 3.5 cm. layered. - Mechanical strong wheat flour 160
0g, waxy cornstarch 400g, gardenia pigment 3
Put 660 g of brine containing 20 g of common salt into a mixer, mix for 10 minutes, and then roll, compound, age, and roll to a thickness of about 1.5 g. . An 8 mm noodle strip was prepared and used as the outer layer. Noodle strips with such a three-layer structure are rolled one after another to finally form 1 noodle.
Using a square cutting blade #24, the length is approximately 30 cm.
Cut out the noodle strings. The noodle strings were boiled for 30 seconds in a DL-malic acid solution with a pH of 2.8, then immersed in a 0.25% lactic acid aqueous solution for 30 seconds, taken out, and made into a simple corn salad of about 10 g.
After sprinkling it with water, it was packed in bags. Bagged boiled noodles at 95℃
After performing heat treatment for 45 minutes, it was cooled. After leaving the boiled noodles at room temperature for a month, I took them out of the bag, put them in a bowl, added boiling ramen soup, left them for 1 minute, and ate them.They were Chinese noodles with a firm texture and a pleasant texture. Ta. [0016]
【発明の効果】麺類を製造する際に、中間層にカードラ
ンを含有させた多層構造を有する種類を製造すると、麺
のこしを強くし、歯ごたえのある食感をもたらす。また
、中間層にカードランを含有させた多層構造を有する麺
類を用いて製造した茹麺は長期間保存してもこしが強く
、歯ごたえのある食感を持続する。[Effects of the Invention] When producing noodles, if a type having a multilayer structure containing curdlan in the middle layer is produced, the noodles will be strained stronger and have a chewy texture. In addition, boiled noodles produced using noodles having a multilayer structure containing curdlan in the middle layer remain firm and have a chewy texture even when stored for a long period of time.
Claims (2)
ことを特徴とする多層麺。1. A multilayer noodle comprising an intermediate layer containing curdlan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2410828A JPH04210570A (en) | 1990-12-14 | 1990-12-14 | Noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2410828A JPH04210570A (en) | 1990-12-14 | 1990-12-14 | Noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04210570A true JPH04210570A (en) | 1992-07-31 |
Family
ID=18519926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2410828A Withdrawn JPH04210570A (en) | 1990-12-14 | 1990-12-14 | Noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04210570A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06292528A (en) * | 1993-04-05 | 1994-10-21 | Nissin Food Prod Co Ltd | Preparation of instant noodle |
| US20090246325A1 (en) * | 2007-02-02 | 2009-10-01 | Toshitaka Yasuda | Instant noddles and method for producing instant noddles |
| US20110229613A1 (en) * | 2008-11-12 | 2011-09-22 | Nissin Foods Holdings Co., Ltd. | Method for producing instant noodles dried by hot air stream at high temperature |
| JP2019058090A (en) * | 2017-09-26 | 2019-04-18 | 日清製粉株式会社 | Method of producing multi-layer chinese noodle |
-
1990
- 1990-12-14 JP JP2410828A patent/JPH04210570A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06292528A (en) * | 1993-04-05 | 1994-10-21 | Nissin Food Prod Co Ltd | Preparation of instant noodle |
| US20090246325A1 (en) * | 2007-02-02 | 2009-10-01 | Toshitaka Yasuda | Instant noddles and method for producing instant noddles |
| US20110229613A1 (en) * | 2008-11-12 | 2011-09-22 | Nissin Foods Holdings Co., Ltd. | Method for producing instant noodles dried by hot air stream at high temperature |
| US10051881B2 (en) * | 2008-11-12 | 2018-08-21 | Nissin Foods Holdings Co., Ltd. | Method for producing instant noodles dried by hot air stream at high temperature |
| JP2019058090A (en) * | 2017-09-26 | 2019-04-18 | 日清製粉株式会社 | Method of producing multi-layer chinese noodle |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4553368B2 (en) | Instant noodles and method for producing the same | |
| JPH0695903B2 (en) | Method for manufacturing flavored pasta | |
| JPH04210570A (en) | Noodles | |
| JPH11151071A (en) | Production of three-layered noodles | |
| ES2238505T3 (en) | METHOD TO PRODUCE BREAKFAST AND CEREAL PRODUCTS FOR BREAKFAST AND A PRODUCT PRODUCED ACCORDING TO THIS METHOD. | |
| JP2004008180A (en) | Method for producing noodle | |
| JPS6111582B2 (en) | ||
| JP2019058090A (en) | Method of producing multi-layer chinese noodle | |
| JP3563836B2 (en) | Manufacturing method of noodles | |
| JP2681232B2 (en) | Method for producing pressurized heat sterilized noodles | |
| JPH04252149A (en) | Packed boiled noodle | |
| JP2001169740A (en) | Method for producing pasta product using rice flour as main raw material | |
| JP7495258B2 (en) | Noodle products | |
| JP2000333631A (en) | Production of case of harumaki | |
| JP4128175B2 (en) | Method for producing noodles using egg composition for noodles | |
| JPS5942856A (en) | Preparation of noodle using fish meat paste containing seatangle and fish bone component | |
| JP5467942B2 (en) | Manufacturing method of non-fried instant noodles | |
| JP3398482B2 (en) | Manufacturing method of noodles | |
| JP5574436B2 (en) | Method for producing instant noodles or dry noodles | |
| JPH09121800A (en) | Production of noodle | |
| JPS602142A (en) | Processed cheese food | |
| JP3145840B2 (en) | Manufacturing method of packaged boiled noodles | |
| JP3183891B2 (en) | Process for making extruded cereal-based fried foods containing gums such as carboxymethyl cellulose | |
| JP2835512B2 (en) | Method for producing salt-free udon and udon obtained by the method | |
| JPH1066529A (en) | Cereal flour for noodle coat and noodle coat food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A300 | Application deemed to be withdrawn because no request for examination was validly filed |
Free format text: JAPANESE INTERMEDIATE CODE: A300 Effective date: 19980312 |