JPH062032B2 - Manufacturing method of reduced salt dry noodles - Google Patents
Manufacturing method of reduced salt dry noodlesInfo
- Publication number
- JPH062032B2 JPH062032B2 JP55171671A JP17167180A JPH062032B2 JP H062032 B2 JPH062032 B2 JP H062032B2 JP 55171671 A JP55171671 A JP 55171671A JP 17167180 A JP17167180 A JP 17167180A JP H062032 B2 JPH062032 B2 JP H062032B2
- Authority
- JP
- Japan
- Prior art keywords
- salt
- parts
- dry noodles
- calcium lactate
- water
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Description
【発明の詳細な説明】 本発明は、減塩乾麺の製造法に関するものであり、更に
詳細には、通常の乾麺の製造プロセスにおいて使用され
ている食塩（塩化ナトリウム）の一部または全部を、乳
酸カルシウム又は乳酸カルシウムと乳化油に置換したこ
とを特徴とする減塩乾麺の製造法に関するものである。The present invention relates to a method for producing reduced-salt dry noodles, more specifically, a part or all of salt (sodium chloride) used in a normal dry noodle production process, The present invention relates to a method for producing reduced-salt dry noodles, characterized in that calcium lactate or calcium lactate is replaced with emulsified oil.
乾麺製造における食塩の役割は、乾燥スピードを調節
し、乾燥亀裂や乾き過ぎを防止し、多加水の場合は生地
を引き締め作業性の低下を防止すること等であり、食塩
無しで製造した乾麺は麺質が硬く、茹時間が長くなり、
食感が硬い等の欠点がある。その為、食塩は乾麺製造に
欠かせないものであり、一般には小麦粉１００部に対し
３〜５部使用されている。The role of salt in the production of dry noodles is to adjust the drying speed, prevent drying cracks and overdrying, and in the case of polyhydric addition, to prevent the deterioration of workability by tightening the dough. The noodle quality is hard and the cooking time is long,
There are drawbacks such as a hard texture. Therefore, salt is indispensable for the production of dry noodles, and is generally used in an amount of 3 to 5 parts per 100 parts of wheat flour.
一方、日本人の食生活、特に、米飯等を中心とする食事
では食塩の取り過ぎが問題となつている。食塩の過剰摂
取は高血圧、心臓病等の原因となり健康上好ましくない
為、食塩の摂取量を少なくする事がすすめられている。On the other hand, excessive eating of salt is a problem in the Japanese diet, especially in meals centered on cooked rice. Since excessive intake of salt causes high blood pressure, heart disease, etc. and is unfavorable for health, it is recommended to reduce the intake amount of salt.
また、日本の土壌は欧米のそれと異なり一般に酸性土壌
であり、食物、飲料水等に含まれているカルシウムの量
が極端に低い。しかも、欧米人とくらべ、カルシウムを
多量に含んでいる乳製品等の摂取量が少ないために、日
本人のカルシウム摂取量は一般的に低い水準にあり、そ
れが日本人に特に多い各種の疾病の原因になつていると
いわれている。In addition, soil in Japan is generally acidic soil unlike that in Europe and America, and the amount of calcium contained in food, drinking water, etc. is extremely low. Moreover, compared to Westerners, the intake of dairy products containing a large amount of calcium is low, so the calcium intake of Japanese people is generally at a low level, and this is due to various diseases that are especially common in Japanese people. It is said to be the cause of.
本発明者は上記実情に鑑み、食塩を全く含まないか、ま
たはその使用量を通常の場合より低くした減塩乾麺の製
造について鋭意研究を行い本発明を完成するに至つた。In view of the above circumstances, the present inventor has conducted earnest research on the production of reduced-salt dry noodles containing no salt at all or using a lower amount than the usual case, and completed the present invention.
その結果、食塩代替物として乳酸カルシウムを単独で、
又は乳酸カルシウムと乳化油を併用して添加することに
より、製麺作業性・茹で上げ時間・食感の面で従来の食
塩添加乾麺と同等もしくはより良い品質の乾麺を製造出
来ることを見出した。As a result, calcium lactate alone as a salt substitute,
It was also found that by adding calcium lactate and emulsified oil in combination, it is possible to produce dry noodles having the same or better quality than conventional salt-added dry noodles in terms of workability of noodle making, boiling time, and texture.
すなわち本発明は、小麦粉；又は、小麦粉と、異種穀
粉、ダイエタリーフアイバー及び澱粉から成る群から選
ばれる少くとも１種との混合物を主原料１００部、水３
２〜４０部、食塩０〜１部に対して、乳酸カルシウム２
〜４部又は乳酸カルシウム２〜４部と乳化油１〜４部を
添加して麺生地を形成し、常法により乾麺とすることを
特徴とする減塩乾麺の製造法である。That is, the present invention relates to wheat flour; or a mixture of wheat flour and at least one selected from the group consisting of different cereal flours, diet leaf iver and starch, as the main raw material 100 parts, water 3
2-40 parts, salt 0-1 parts, calcium lactate 2
~ 4 parts or 2 to 4 parts of calcium lactate and 1 to 4 parts of emulsified oil are added to form a noodle dough, which is made into dry noodles by a conventional method.
本発明において小麦に混合される異種穀粉としては、そ
ば粉をはじめとして、ライ麦粉、大麦粉、米粉、とうも
ろこし粉等がある。また、ダイエタリーフアイバーとし
ては、細胞壁に存在する消化されない多糖類（セルロー
ス、ヘミセルロース）とリグニンのほか、細胞内に含ま
れる消化されない貯蔵多糖類、ペクチン質、粘質物（マ
ンナン）、海藻多糖類（寒天、アルギン酸及びアルギン
酸塩類）、等の植物性食品繊維があげられる。澱粉とし
ては、とうもろこし、ばれいしょ、かんしょ、タピオ
カ、米、小麦等の澱粉が使用される。In the present invention, the heterogeneous cereal flour mixed with wheat includes buckwheat flour, rye flour, barley flour, rice flour, corn flour and the like. In addition, as dietary leaf ives, indigestible polysaccharides (cellulose, hemicellulose) and lignin existing in the cell wall, as well as indigestible storage polysaccharides contained in cells, pectic substances, mucilages (mannan), seaweed polysaccharides ( Agar, alginic acid and alginates), and other vegetable food fibers. As the starch, starch such as corn, potato, potato, tapioca, rice and wheat is used.
本発明に用いられる乳化油は、大豆油、綿実油、なたね
油、やし油、ごま油、オリーブ油、とうもろこし油等の
油をレシチン、シヨ糖脂肪酸エステル、脂肪酸モノグリ
セライド等の乳化剤で乳化したものである。The emulsified oil used in the present invention is obtained by emulsifying soybean oil, cottonseed oil, rapeseed oil, coconut oil, sesame oil, olive oil, corn oil and the like with an emulsifier such as lecithin, sucrose fatty acid ester and fatty acid monoglyceride.
主原料は小麦粉単独でもよいし、小麦粉に、上記異種穀
粉、ダイエタリーフアイバー、澱粉を単独で、または組
み合せて添加してもよい。The main raw material may be wheat flour alone, or the above-mentioned different grain flour, dietary leaf aver, and starch may be added alone or in combination to wheat flour.
前記のとおり食塩を使用しないか、通常より少なくして
製造された乾麺は、茹上がりが遅く食感が硬く脆い。こ
れに対して、本発明方法により製造された乾麺は、食塩
を全く使用しない場合であつても、茹上がりが早く、食
感が軟らかい。これは、乳酸カルシウム、乳化油が乾燥
を調節し、過度の乾燥を抑制するために、グルテン変性
による硬化を柔らげること、乳酸カルシウムが熱水中で
溶解性が高く、茹時において水と置換され易いことに基
くものと考えられる。As described above, dry noodles produced using no salt or less than usual have a slow boiling rate and a hard and brittle texture. On the other hand, the dry noodles produced by the method of the present invention have a quick boil and a soft texture even when no salt is used. This is because calcium lactate, emulsified oil regulates drying and suppresses excessive drying, thereby softening the curing by gluten modification, calcium lactate has high solubility in hot water, and water when boiled. It is considered to be based on the fact that it is easily replaced.
また、ダイエタリーフアイバーを併用すると保水性、吸
水性が大きくなり、水を通常より多く添加することがで
き、乾麺が多孔質化して上記効果は一層顕著になる。ダ
イエタリーフアイバーを併用する場合、小麦粉に対して
２〜５部程度使用するのが好ましい。In addition, when a diet leaf eye bar is used in combination, the water retention and water absorption are increased, more water can be added than usual, the dry noodle becomes porous, and the above effect becomes more remarkable. When a diet leaf eye bar is also used, it is preferable to use about 2 to 5 parts based on the flour.
本発明方法によれば、食塩を全く使用しないで、従来の
乾麺と同品質のものを製造することができる。しかも、
乳酸カルシウムを使用した場合には、日本人に不足がち
なカルシウムを補給する意味において、さらに、ダイエ
タリフアイバーを併用した場合には、ダイエタリーフア
イバーによる繊維分の補給ならびに低カロリー化をはか
ることができ健康食品、栄養食品として優れた乾麺が得
られる。According to the method of the present invention, the same quality as conventional dry noodles can be produced without using any salt. Moreover,
When calcium lactate is used, in the sense of supplementing calcium that tends to be deficient for Japanese people, when dietary riff eye bar is also used, supplementation of dietary fiber and reduction of calories may be achieved. It is possible to obtain dried noodles that are excellent as healthy foods and nutritional foods.
以下、実施例により本発明を更に詳細に説明する。Hereinafter, the present invention will be described in more detail with reference to Examples.
なお、この明細書において「部」とあるのは重量部を示
すものである。In this specification, "part" means "part by weight".
実施例 小麦粉１００部に対して、水、食塩、乳酸カルシウム、
乳化大豆油、ダイエタリーフアイバー類としてセルロー
ス（木材セルロース粉末）を下表に示す割合（重量部）
で添加した。乳酸カルシウム、セルロース粉末は小麦粉
に添加し、乳化油は捏ね水中に分散させた。Example To 100 parts of flour, water, salt, calcium lactate,
Emulsified soybean oil, ratio of dietary leaf eye cellulose (wood cellulose powder) shown in the table below (parts by weight)
Added in. Calcium lactate and cellulose powder were added to wheat flour, and emulsified oil was dispersed in kneading water.
厚さ１．６mmの麺帯を作り＃１２角の切り出しロールに
より切り出した。得られた麺類を竿掛けして２６Ｃ、６
０％R.H.（相対湿度）の条件で予備乾燥し、次いで４８
℃、７５％R.H.の条件で本乾燥を行なうことにより乾麺
を得た。A noodle strip having a thickness of 1.6 mm was prepared and cut out with a # 12 square cutting roll. The obtained noodles are hung on a rod and 26C, 6
Pre-dry at 0% RH (relative humidity), then 48
Dry noodles were obtained by performing main drying under conditions of ℃ and 75% RH.
又、対照試料として食塩、食塩代替物を使用しない配合
（水３２部）及び従来通りの配合（水３２部又は３０
部、食塩３部）について上記方法により乾麺を作つた。In addition, as a control sample, a mixture containing no salt and a salt substitute (32 parts of water) and a conventional formulation (32 parts of water or 30 parts of water)
Parts, 3 parts of salt) to prepare dry noodles by the above method.
得られた乾麺を茹でて水分７３％に達した時の茹で時
間、茹麺の抗張力及び伸長率、食感を比較した。The obtained dried noodles were boiled and the boiling time when the water content reached 73%, the tensile strength and elongation rate of the boiled noodles, and the texture were compared.
伸長率とは、茹麺を１０cm/minの速度で引き伸ばして切
断した場合において、元の長さと切断したときの長さの
比である。The elongation rate is the ratio of the original length to the length when the boiled noodles are stretched and cut at a speed of 10 cm / min and cut.
測定結果を次表に示す。The measurement results are shown in the following table.
この結果から、食塩を使用しない水だけの乾麺（対照
１）は、茹時間が長く、食感が悪いものであるが、食塩
代替物として乳酸カルシウム又は乳酸カルシウムと乳化
油を添加することにより、食塩３部を使用した従来通り
の乾麺（対照２及び３）と比較して、茹で上げ時間及び
食感ともに同等又はより良い品質のものが出来ることが
わかった。 From these results, the dry noodles without water containing salt (Control 1) have a long boiling time and a bad texture, but by adding calcium lactate or calcium lactate and emulsified oil as a salt substitute, It was found that compared with the conventional dry noodles using 3 parts of salt (Controls 2 and 3), the boiled-up time and texture can be the same or better in quality.
またセルロース粉末を添加することにより保水性が２〜
４％高くなつている。Moreover, the water retention is 2 to by adding cellulose powder.
4% higher.
又、食塩を１％程度にとどめれば、食塩代替物の添加量
を減らすことも出来る。Further, if the salt is kept at about 1%, the amount of salt substitute added can be reduced.
Claims (1)
エタリーフアイバー及び澱粉から成る群から選ばれる少
くとも１種との混合物を主原料とし、この主原料１００
部、水３２〜４０部、食塩０〜１部に対して、乳酸カル
シウム２〜４部又は乳酸カルシウム２〜４部と乳化油１
〜４部を添加して麺生地を形成し、常法により乾麺とす
ることを特徴とする減塩乾麺の製造法。1. A wheat flour; or a mixture of wheat flour and at least one selected from the group consisting of different grain flour, diet leaf iver and starch, as a main raw material.
Part, water 32 to 40 parts, salt 0 to 1 part, calcium lactate 2 to 4 parts or calcium lactate 2 to 4 parts and emulsified oil 1
A method for producing reduced-salt dry noodles, which comprises adding ~ 4 parts to form noodle dough and making dry noodles by a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55171671A JPH062032B2 (en) | 1980-12-05 | 1980-12-05 | Manufacturing method of reduced salt dry noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP55171671A JPH062032B2 (en) | 1980-12-05 | 1980-12-05 | Manufacturing method of reduced salt dry noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5794263A JPS5794263A (en) | 1982-06-11 |
| JPH062032B2 true JPH062032B2 (en) | 1994-01-12 |
Family
ID=15927529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP55171671A Expired - Lifetime JPH062032B2 (en) | 1980-12-05 | 1980-12-05 | Manufacturing method of reduced salt dry noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH062032B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019140981A (en) * | 2018-02-21 | 2019-08-29 | 日清食品ホールディングス株式会社 | Manufacturing method of instant noodle containing potassium lactate |
| JP2020120617A (en) * | 2019-01-31 | 2020-08-13 | 兵庫県手延素麺協同組合 | Frozen noodle |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62134051A (en) * | 1985-12-09 | 1987-06-17 | Kuniaki Nagafune | Yam-containing somen (fine noodles) |
| KR100372733B1 (en) * | 2000-06-02 | 2003-02-17 | 문태룡 | Dried noodle added thicking agent and emulsified oil and manufacturing method thereof |
| JP2004024155A (en) * | 2002-06-27 | 2004-01-29 | Taiyo Kagaku Co Ltd | Noodle quality improver and process for producing noodles |
| JP6811567B2 (en) * | 2016-08-31 | 2021-01-13 | 日清食品ホールディングス株式会社 | Manufacturing method of raw noodles and frozen noodles |
| JP6727078B2 (en) * | 2016-08-31 | 2020-07-22 | 日清食品ホールディングス株式会社 | Method for producing dry noodles and half-cooked noodles |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5443589B2 (en) * | 1972-11-09 | 1979-12-20 | ||
| JPS4975749A (en) * | 1972-11-15 | 1974-07-22 | ||
| JPS5018646A (en) * | 1973-06-19 | 1975-02-27 | ||
| JPS5018058A (en) * | 1973-06-20 | 1975-02-26 | ||
| JPS5925589B2 (en) * | 1975-12-26 | 1984-06-19 | エ−ザイ カブシキガイシヤ | Xunruinoseizouhou |
-
1980
- 1980-12-05 JP JP55171671A patent/JPH062032B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019140981A (en) * | 2018-02-21 | 2019-08-29 | 日清食品ホールディングス株式会社 | Manufacturing method of instant noodle containing potassium lactate |
| JP2022016575A (en) * | 2018-02-21 | 2022-01-21 | 日清食品ホールディングス株式会社 | Manufacturing method of instant noodle containing potassium lactate |
| JP2020120617A (en) * | 2019-01-31 | 2020-08-13 | 兵庫県手延素麺協同組合 | Frozen noodle |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5794263A (en) | 1982-06-11 |
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