JPH0499458A - Production of noodles - Google Patents
Production of noodlesInfo
- Publication number
- JPH0499458A JPH0499458A JP2216479A JP21647990A JPH0499458A JP H0499458 A JPH0499458 A JP H0499458A JP 2216479 A JP2216479 A JP 2216479A JP 21647990 A JP21647990 A JP 21647990A JP H0499458 A JPH0499458 A JP H0499458A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- long strips
- vacuum
- infrared rays
- noodle strings
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 51
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims description 2
- 230000001678 irradiating effect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 230000000694 effects Effects 0.000 description 7
- 238000004898 kneading Methods 0.000 description 7
- 238000009835 boiling Methods 0.000 description 5
- 238000007796 conventional method Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000009489 vacuum treatment Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QIVUCLWGARAQIO-OLIXTKCUSA-N (3s)-n-[(3s,5s,6r)-6-methyl-2-oxo-1-(2,2,2-trifluoroethyl)-5-(2,3,6-trifluorophenyl)piperidin-3-yl]-2-oxospiro[1h-pyrrolo[2,3-b]pyridine-3,6'-5,7-dihydrocyclopenta[b]pyridine]-3'-carboxamide Chemical compound C1([C@H]2[C@H](N(C(=O)[C@@H](NC(=O)C=3C=C4C[C@]5(CC4=NC=3)C3=CC=CN=C3NC5=O)C2)CC(F)(F)F)C)=C(F)C=CC(F)=C1F QIVUCLWGARAQIO-OLIXTKCUSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 229940021231 clearskin Drugs 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000009210 therapy by ultrasound Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】 ［ｆ１１業上の利用分野］ 本発明は麺類の製造法に関する。[Detailed description of the invention] [F11 business field of use] The present invention relates to a method for producing noodles.
［従来の技ｗｑ］
従来のｍ麺製造における真空処理としては混稈丁稈に見
ることが出来る。[Conventional Techniques wq] Conventional vacuum processing in the production of m-noodles can be seen in mixed culm and clove culm.
例えば スパゲツティ−のパスタマシンでは混捏時まｔ
−はカロ圧時にその装置内を真空下にしている。また
うどん 中華麺等の混捏機内を真′夕下にしている等が
知られている。For example, in a spaghetti pasta machine, when kneading
- indicates that the inside of the device is under vacuum during Calo pressure. Also
It is known that the inside of the kneading machine for udon noodles, Chinese noodles, etc. is set at mid-twilight.
［発明が解決しようとする課８］
麺類における真空処理は 小麦粉中の空気を扶くと共に
吸水を促進し 以後のグルテン形成を容易にする作用が
ある。この作用はロール製麺においては混捏時間を無視
すれば特に 沢桿土程を真空下に置くことにより効果的
にすることが出来る。またパスタマシーンのように混捏
時に真空処理をし 高圧でノズルより押し出し整形する
点ではその効果は一層大きい、しかしロール製麺におい
ては その効果は混捏時間との相互条件により十分であ
るとはいえない。[Problem 8 to be solved by the invention] Vacuum treatment of noodles has the effect of not only releasing air in the flour but also promoting water absorption and facilitating the subsequent formation of gluten. This effect can be made more effective in roll noodle making, especially if the kneading time is ignored, by placing the clay under vacuum. In addition, the effect is even greater in pasta machines that use vacuum treatment during kneading and extrude through a nozzle at high pressure, but in roll-making, this effect is not sufficient due to the interaction with the kneading time. .
そこで従来は麺線まで作った後に麺線が腐敗しないよう
な条件で 例えば（１５°Ｃ以下）で１日〜３［」麺線
熟成という上程を必要としていた。Therefore, in the past, after the noodle strings were made, it was necessary to ripen the noodle strings for 1 to 3 days under conditions that would prevent the noodle strings from rotting, for example (below 15°C).
本発明の「Ｊ的は 従来長時間を要していた麺線熟成を
短時間で行なうと共に、従来では出来なか−）た腰の強
い＃＃類を得る方法提供することである。The objective of the present invention is to provide a method for ripening noodle strings in a short time, which conventionally required a long time, and to obtain firm noodles that were not possible in the past.
［課題を解決するための手段］
本発明は ロール製麺で製造した麺線を６０ＯｍｍＨｇ
以下の真空下に１分間以上置くか。[Means for Solving the Problems] The present invention provides noodle strings manufactured by roll noodle making at 60 OmmHg.
Place it under the following vacuum for more than 1 minute.
もしくは同時に麺線に対しマイクロ波、遠赤外線、赤外
線等の熱線または超音波を照射することを特徴とする麺
類の製造法に関する。Alternatively, the present invention relates to a method for producing noodles characterized by simultaneously irradiating noodle strings with heat rays such as microwaves, far infrared rays, and infrared rays or ultrasonic waves.
本発明でいう麺類とは、ロール製麺、手打ち製麺で製造
される麺類を指し、スパゲツティ−やマカロニのように
スパゲツティ−マシーン（押し出し整形機）で作られる
麺類は除外する。The term "noodles" as used in the present invention refers to noodles produced by rolling noodles or hand-made noodles, and excludes noodles produced by a spaghetti machine (extrusion shaping machine) such as spaghetti and macaroni.
本発明では、常法で製造された麺線を６００ｍｍＨｇ以
下好ましくは１００−３００ｍｍＨｇの真空下に４時間
〜６時間置くことにより通常の麺線熟成を行なった場合
の２日〜３日の効果を発揮すると共に２それ以上の腰の
強い麺を作ることが出来る。In the present invention, the noodle strings produced by a conventional method are placed under a vacuum of 600 mmHg or less, preferably 100-300 mmHg for 4 to 6 hours, thereby achieving the effect of 2 to 3 days of normal noodle string ripening. It is possible to make 2 or more chewy noodles.
更に、真空混捏機を用いた麺線についてはその効果は一
層顕著であることは言うにおよばない０本発明は真空下
（１００〜３００ｍｍＨｇ）に置かれた麺線に、マイク
ロ波や遠赤外線、赤外線等の熱線を照射し 麺線温度が
６０°Ｃ以下での加熱を併用することで麺線処理時間を
ｌ／２〜１１５に短縮することが出来る。また、超音波
照射を併用すると該処理時間は１１５〜１／１０以下に
短縮出来る。Furthermore, it goes without saying that the effect is even more pronounced for noodle strings made using a vacuum kneading machine.The present invention applies microwaves, far infrared rays, By irradiating with heat rays such as infrared rays and heating the noodle strings at a temperature of 60° C. or less, the noodle string processing time can be shortened to 1/2 to 115 liters. Moreover, when ultrasonic irradiation is used in combination, the processing time can be shortened to 115 to 1/10 or less.
以下に実施例及び比較例を示す。Examples and comparative examples are shown below.
［実施例−１〜２及び比較例−１〜２］第２］に示す配
合で常法（比較例−１）及び真空混捏ｌ１１（比較例−
２）を用いて生中華麺（輻１．５ｍｍ、厚さ１．５ｍｍ
＞を製造し麺線を真空下（１００−２００−２Ｏ０＞に
６時間処理した（実施例−１２）、また２比較例の麺線
は１０°Ｃで２日間熟成したものを用いた。[Examples 1 to 2 and Comparative Examples 1 to 2] No. 2] was prepared using the conventional method (Comparative Example 1) and vacuum kneading l11 (Comparative Example 1).
2) Use raw Chinese noodles (width 1.5 mm, thickness 1.5 mm)
(Example 12), and the noodle strings of the two comparative examples were aged at 10° C. for 2 days.
生中華麺を茹でてその茹で中華の官能検査を茹で直後及
び茹で後１０分間湯の中に放置した後行なった。その結
果を第２表に示す。Raw Chinese noodles were boiled and a sensory test of the boiled Chinese noodles was conducted immediately after boiling and after being left in hot water for 10 minutes after boiling. The results are shown in Table 2.
第２表から、実施例で得られた生中華麺の茹で中華麺は
比較例で得られた生中華麺のそれに比べて肌の清らか
さ、腰の増強、茹で伸び防止等で優れており１合計点が
高いことは明白である。From Table 2, it can be seen that the raw Chinese noodles obtained in the Examples and the boiled Chinese noodles are superior to those of the raw Chinese noodles obtained in the Comparative Examples in terms of clear skin, strengthened waist, and prevention of stretching when boiled. It is clear that the total score is high.
易垢粗粗
〇−−０
０ の
奪
ジ
１ｇ
−枢女
４Ｄ÷る塑子
ン
−枦ヂト
ξ紹
２− さ さ
品巳渇
ｏ ｃ′ＩＪ Ｏ
［実施例−３〜５．比較例−３］
第３表に示す配合で常法（比較例−３）によりうどん（
輻３ｍｍ、厚さ２．７ｍｍ＞を製造し２麺線を真空下（
１００〜２００ ｍ ｍ Ｈｇ ）に置くと共に、１０
秒間マイクロ波？照射し１０秒間休む間欠操作を３回繰
返し、１時間処理した〈実施例−３）、遠赤外輪におい
ては遠赤ヒーター表面温度を５０〜６０℃として１時間
処理を行なった（実施例−４）、超音波は１０分間処理
を行なった（実施例−５）、生うどんを茹でてその茹で
うどんの官能検査を実施例−１、比較例−１と同様に行
ない、その結果を第４表に示す、尚、茹で時間は１５分
間であった。比較例は、麺線熟成１時間したものを用い
た。Easy and coarse 〇--0 0's deprivation 1g - cardinal woman 4D ÷ plastic child - 枦もトξ Introduction 2- Sa sa product sashimi o c'IJ O [Example-3 to 5. Comparative Example-3] Udon noodles (
Width 3mm, thickness 2.7mm> was produced and two noodle strands were made under vacuum (
100-200 mm Hg) and 10
Microwave for a second? The intermittent operation of irradiating and resting for 10 seconds was repeated three times, and the treatment was carried out for 1 hour (Example-3). In the far-infrared ring, the treatment was carried out for 1 hour at a far-infrared heater surface temperature of 50 to 60°C (Example-4) ), ultrasonic treatment was performed for 10 minutes (Example 5), raw udon was boiled and the boiled udon was subjected to a sensory test in the same manner as in Example 1 and Comparative Example 1, and the results are shown in Table 4. The boiling time was 15 minutes. In the comparative example, noodle strings aged for 1 hour were used.
第４表から、実施例で得られた生うどんの茹でうどんは
比較例で得られた生うどんのそれに比べて、肌の滑らか
さ、腰の強さ、茹で伸び防止等で優れており４合評点が
高いことは明白である。From Table 4, it can be seen that the boiled raw udon noodles obtained in the examples are superior to the raw udon noodles obtained in the comparative examples in terms of smoothness of skin, firmness, and prevention of stretching when boiled. It is clear that the score is high.
七七算ダ
［発明の効果］
本発明の方法により茹で上＆ｆ後、肌の滑らかな腰の強
い茹で伸びの遅し１食味の優れたロール製麺における麺
類を得ることが出来る。[Effects of the Invention] By the method of the present invention, after boiling, it is possible to obtain noodles in rolled noodles with smooth skin, strong firmness, slow boiling rate, and excellent single-tasting taste.
Claims (1)
下に１分間以上置くか、もしくは同時に麺線に対しマイ
クロ波、遠赤外線、赤外線等の熱線、または超音波を照
射することを特徴とする麺類の製造法。Noodles manufactured by rolling noodles are placed under a vacuum of 600 mmHg or less for 1 minute or more, or at the same time the noodle strings are irradiated with heat rays such as microwaves, far infrared rays, infrared rays, or ultrasonic waves. manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2216479A JPH0499458A (en) | 1990-08-18 | 1990-08-18 | Production of noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2216479A JPH0499458A (en) | 1990-08-18 | 1990-08-18 | Production of noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0499458A true JPH0499458A (en) | 1992-03-31 |
Family
ID=16689085
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2216479A Pending JPH0499458A (en) | 1990-08-18 | 1990-08-18 | Production of noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0499458A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1084898A (en) * | 1996-09-17 | 1998-04-07 | Asahi Chem Ind Co Ltd | Manufacture for wheat flour product |
| CN105076998A (en) * | 2015-07-06 | 2015-11-25 | 青岛嘉瑞生物技术有限公司 | Nutrient health care noodles having efficacy of reducing weight |
| CN108669405A (en) * | 2018-05-30 | 2018-10-19 | 宾祖声 | The production method of noodles |
| CN108719789A (en) * | 2018-05-30 | 2018-11-02 | 宾祖声 | The processing technology of instant noodle |
| CN108740767A (en) * | 2018-05-30 | 2018-11-06 | 宾祖声 | The processing technology of instant noodles |
| CN108813272A (en) * | 2018-05-30 | 2018-11-16 | 宾祖声 | The processing method for keeping sensory of noodles and chewiness |
-
1990
- 1990-08-18 JP JP2216479A patent/JPH0499458A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1084898A (en) * | 1996-09-17 | 1998-04-07 | Asahi Chem Ind Co Ltd | Manufacture for wheat flour product |
| CN105076998A (en) * | 2015-07-06 | 2015-11-25 | 青岛嘉瑞生物技术有限公司 | Nutrient health care noodles having efficacy of reducing weight |
| CN108669405A (en) * | 2018-05-30 | 2018-10-19 | 宾祖声 | The production method of noodles |
| CN108719789A (en) * | 2018-05-30 | 2018-11-02 | 宾祖声 | The processing technology of instant noodle |
| CN108740767A (en) * | 2018-05-30 | 2018-11-06 | 宾祖声 | The processing technology of instant noodles |
| CN108813272A (en) * | 2018-05-30 | 2018-11-16 | 宾祖声 | The processing method for keeping sensory of noodles and chewiness |
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