JPH06276973A - Production of three-layered raw noodles - Google Patents
Production of three-layered raw noodlesInfo
- Publication number
- JPH06276973A JPH06276973A JP5070282A JP7028293A JPH06276973A JP H06276973 A JPH06276973 A JP H06276973A JP 5070282 A JP5070282 A JP 5070282A JP 7028293 A JP7028293 A JP 7028293A JP H06276973 A JPH06276973 A JP H06276973A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- outer layer
- dough
- layer
- noodles
- 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
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- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、長期の保存性を有し、
かつ、優れた味、食感を有するウエット状態の包装生め
ん類、いわゆる『ロングライフめん』の製造方法に関す
る。The present invention has a long-term storability,
In addition, the present invention relates to a method for producing wet packed raw noodles having excellent taste and texture, so-called "long life noodles".
【０００２】[0002]
【従来の技術】消費者の食生活における近年の簡便化志
向及び本格志向に伴い、麺類についても、たとえば、熱
湯を注ぐだけで調理・喫食でき、しかも、長期保存性を
有する生めん類の開発が望まれており、近年、このよう
な流れを反映して、４〜５ケ月以上もの長期保存性が付
与された『ロングライフめん』が商品化されている。し
かし、これら『ロングライフめん』は、いずれも、いわ
ゆる麺の腰や粘弾性等に欠けており、満足の得られるも
のでは無かった。2. Description of the Related Art With the recent trend toward simplified and full-fledged consumer eating habits, noodles, for example, can be cooked and eaten simply by pouring boiling water, and the development of raw noodles having long-term shelf life has been developed. It has been desired, and in recent years, reflecting such a trend, "long life noodles" having a long-term storability of 4 to 5 months or more have been commercialized. However, none of these "Long Life Noodles" lacked so-called noodle stiffness and viscoelasticity, and were not satisfactory.
【０００３】一方、従来から、生麺類に保存性を付与す
る方法として、（ｉ）プロピレングリコールやエタノー
ル等の静菌剤を添加する方法、（ｉｉ）１２０℃・４分
間、あるいは、これと同等以上の効力を有する方法で加
熱殺菌するいわゆるレトルト殺菌法、（ｉｉｉ）ｐＨ調
整（ｐＨを酸性に調整する）と低温加熱殺菌（いわゆる
レトルト殺菌より弱い条件での殺菌）とを併用する方法
などが検討されてきた。On the other hand, conventionally, as a method for imparting preservability to raw noodles, (i) a method of adding a bacteriostatic agent such as propylene glycol or ethanol, (ii) 120 ° C. for 4 minutes, or equivalent thereto A so-called retort sterilization method in which heat sterilization is performed by the method having the above-mentioned efficacy, a method in which (iii) pH adjustment (adjusting pH to acid) and low temperature heat sterilization (sterilization under conditions weaker than so-called retort sterilization) are used. Has been considered.
【０００４】この内、静菌剤添加法（ｉ）は、添加物使
用の点で消費者に与えるイメージが好ましくなく、ま
た、レトルト殺菌法（ｉｉ）は、高温加熱処理による麺
質や風味の顕著な劣化を伴うことが多く、いわゆる、
『ロングライフめん』は、一般的には方法（ｉｉｉ）に
よって作られていた。しかし、方法（ｉｉｉ）による
と、ｐＨ調整に起因する麺の『粘弾性』・『腰』の喪失
が顕著であり、この方法で作られた、いわゆる『ロング
ライフめん』には、生めん特有の『粘弾性』・『腰』等
が感じられないのが実情であった。Of these, the bacteriostatic agent addition method (i) is not desirable in terms of use of the additive to the consumer, and the retort sterilization method (ii) is superior in noodle quality and flavor due to high temperature heat treatment. Often accompanied by significant deterioration, so-called
"Long life noodles" were generally made by the method (iii). However, according to the method (iii), the loss of "viscoelasticity" and "waist" of noodles due to pH adjustment is remarkable, and so-called "long life noodles" made by this method are peculiar to raw noodles. The reality was that "viscous elasticity" and "waist" were not felt.
【０００５】そこで、本出願人らは、このｐＨ調整（ｐ
Ｈを酸性に調整する）と低温加熱殺菌とを併用する方法
において、麺への『粘弾性』・『腰』の付与について検
討を重ね、原料粉もしくは練水中にアルギン酸および／
またはアルギン酸塩を配合し、かつ麺生地のｐＨを所定
値内に調整し、α化処理および酸液処理を行うことによ
り、めんへの『粘弾性』・『腰』の付与が達成できるこ
とを知見するに至った（特願平３−１７４１２９号；以
下、「先願」と称する）。しかしながら、先願の方法に
よると、麺の『粘弾性』・『腰』および『湯のび』につ
いては良好な結果が得られたものの、生めん独特の麺の
『粘着性』・『滑らかさ』などは充分とは言えなかっ
た。そこで、本出願人らは、さらに、先願の方法の欠点
を改良するがために研究を重ね、その結果、麺を三層構
造とし、その内層に先願の技術を用いることによって、
めん全体としては、『腰』・『粘弾性』・『滑らかさ』
・『粘着性』を有する生めん類が得られることを見出し
た（特願平３−２５１８５６号、特願平５−４９５４
号）。Therefore, the present applicants have proposed that the pH adjustment (p
H) is adjusted to acidic) and low temperature heat sterilization is used together, and studies are repeatedly conducted to give "viscoelasticity" and "waist" to the noodles, and the raw material powder or kneading water contains alginic acid and / or
It was also found that by adding alginate, adjusting the pH of the noodle dough to within the specified value, and subjecting the noodles to a gelatinization treatment and an acid solution treatment, it is possible to impart "viscoelasticity" and "waist" to the noodles. (Japanese Patent Application No. 3-174129; hereinafter referred to as “prior application”). However, according to the method of the previous application, although good results were obtained for "viscoelasticity", "waist" and "Yunobin" of noodles, "tackiness" and "smoothness" of noodles peculiar to raw noodles, etc. Wasn't enough. Therefore, the present applicants have conducted further research to improve the drawbacks of the method of the earlier application, and as a result, the noodles have a three-layer structure, and by using the technology of the earlier application for the inner layer,
As for the whole noodle, "waist", "viscoelasticity", "smoothness"
-It was found that raw noodles having "adhesiveness" can be obtained (Japanese Patent Application No. 3-251856, Japanese Patent Application No. 5-4954).
issue).
【０００６】[0006]
【本発明が解決しようとする課題】しかし、上記特願平
３−２５１８５６号、特願平５−４９５４号の方法によ
ると、前記した生めんの基本的な物性は満足出来るもの
の、下記のような問題点があった。すなわち； 製造工程において、α化処理を茹でで行った場合に
は、麺固形分が茹で液へ溶出し、製品歩留りが低下する
傾向にあること、 調理された麺のほぐれが充分と言えず、予め麺に食用
油脂などを添加しておく必要があり、近年の消費者の低
カロリー志向には、必ずしも相応しくない場合もあるこ
と、；および 喫食時に、内層と外層の食感の違いによる違和感が残
ることもある。However, according to the methods of the above-mentioned Japanese Patent Application Nos. 3-251856 and 5-4954, the basic physical properties of the raw noodles described above can be satisfied, but There was a problem. That is, in the manufacturing process, when the pre-gelatinization treatment is carried out by boiling, the solid noodles are eluted into the liquid by boiling, and the product yield tends to decrease, and the cooked noodles cannot be loosened sufficiently, Since it is necessary to add edible oils and fats to the noodles in advance, it may not always be suitable for consumers' low-calorie preference in recent years; and, at the time of eating, the discomfort due to the difference in texture between the inner layer and the outer layer It may remain.
【０００７】[0007]
【課題を解決するための手段】そこで、本発明者らは、
特願平３−２５１８５６号、特願平５−４９５４号の方
法により調製された麺が有する諸効果を喪失することな
く、前記〜の問題点を解消する方法を検討した結
果、アルギン酸および／またはアルギン酸塩を外層にも
添加し、さらにその添加量（原材料重量比）を、内層へ
の添加量とほぼ等量、もしくはそれ以下とすることで、
これらの問題点を解決できることを知見するに至ったの
である。Therefore, the present inventors have
As a result of examining a method for solving the above-mentioned problems (1) to (3) without losing various effects of the noodles prepared by the methods of Japanese Patent Application No. 3-251856 and Japanese Patent Application No. 5-4954, alginic acid and / or By adding alginate to the outer layer, and further adding the amount (raw material weight ratio) to an amount equal to or less than the amount added to the inner layer,
We have come to discover that these problems can be solved.
【０００８】すなわち、本発明は前記した問題点を解消
することを目的とした生麺類の製造方法であり、その要
旨とするところは； （１）小麦粉もしくは小麦粉と澱粉等を主成分とする原
料粉に、アルギン酸および／またはアルギン酸塩を添加
し、さらにアルカリ剤、必要に応じて、食塩等を加え、
水と混練して、ほぼ中性から弱アルカリ性の外層用麺生
地を調製し、 （２）小麦粉もしくは小麦粉と澱粉等を主成分とする原
料粉に、前記外層用麺生地への添加量よりも相対的に多
い、あるいはほぼ等量のアルギン酸および／またはアル
ギン酸塩を添加し、さらに、アルカリ剤、必要に応じ
て、食塩等を加え、水と混練して、ほぼ中性から弱アル
カリ性の内層用麺生地を調製し、 （３）前記、外層用麺生地と内層用麺生地をロール圧延
等の常法により各々麺帯とし、これらをさらに複合圧延
することにより、外層／内層／外層からなる麺帯とし、
常法により麺線とした後、α化処理を施し、 （４）前記α化処理した麺線を酸液処理して、麺線ｐＨ
を酸性域に調整し、および、 （５）前記ｐＨ調整を行った麺線を包装・密封した後、
加熱殺菌する、 工程を含む三層生麺類の製造方法であり、さらに、他の
実施態様として、麺線のα化処理を酸液処理工程にて実
施することも可能とした。That is, the present invention is a method for producing raw noodles aiming at solving the above-mentioned problems, and the gist thereof is: (1) Wheat flour or a raw material containing wheat flour and starch as a main component To the powder, add alginic acid and / or alginate, and then add an alkaline agent and, if necessary, salt,
Kneading with water to prepare an almost neutral to weakly alkaline dough for the outer layer, and (2) more than the amount added to the outer dough for the outer layer in the flour or the raw material powder containing wheat flour and starch as the main components. For relatively neutral or weakly alkaline inner layer by adding relatively large amount or almost equal amount of alginic acid and / or alginate, and further adding an alkaline agent and, if necessary, salt etc. and kneading with water. A noodle dough is prepared, and (3) the outer dough for inner layer and the inner dough for inner layer are each made into a noodle strip by a conventional method such as roll rolling, and further compound rolled to form an outer layer / inner layer / outer layer. Obi,
After making noodle strips by a conventional method, the noodle strips are subjected to a gelatinization treatment, and (4) the gelatinized noodle strips are treated with an acid solution to obtain a noodle strip pH.
Is adjusted to an acidic range, and (5) after packaging and sealing the pH-adjusted noodle strings,
The method is a method for producing three-layer raw noodles, which comprises a step of sterilizing by heating, and as another embodiment, the gelatinization treatment of noodle strings can be performed in an acid solution treatment step.
【０００９】本発明における麺生地原料粉としては、め
ん類製造に際して通常使用される小麦粉、澱粉、穀粉等
が使用できる。また、澱粉としては、タピオカ澱粉、馬
鈴薯澱粉、小麦澱粉、米澱粉、とうもろこし澱粉（モチ
種を含む）など、および、これらの加工または化工した
ものを用いることができる。また、穀粉としては、米
粉、とうもろこし粉、そば粉、大麦粉、大豆粉などが使
用できる。また、本発明おける原材料としては、上記の
他、通常の麺類の製造において用いられる蛋白質、増粘
多糖類、油脂、乳化剤等が適宜使用できることは勿論で
ある。As the noodle dough raw material powder in the present invention, wheat flour, starch, cereal flour and the like which are usually used in the production of noodles can be used. As the starch, tapioca starch, potato starch, wheat starch, rice starch, corn starch (including waxy seeds), and the like, and processed or modified products thereof can be used. Moreover, rice flour, corn flour, buckwheat flour, barley flour, soybean flour and the like can be used as the cereal flour. In addition to the above, as a raw material in the present invention, it is needless to say that proteins, thickening polysaccharides, fats and oils, emulsifiers and the like used in the production of ordinary noodles can be appropriately used.
【００１０】本発明において使用可能なアルカリ剤と
は、食品に使用可能な公知のアルカリ剤であり、具体的
には、例えば、炭酸ナトリウム、炭酸カリウム、炭酸水
素ナトリウム、炭酸アンモニウム、リン酸ナトリウム、
リン酸カリウム等の１種または２種以上の混合物などを
用いることができる。The alkaline agent usable in the present invention is a known alkaline agent usable in foods, and specifically, for example, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, ammonium carbonate, sodium phosphate,
One kind or a mixture of two or more kinds such as potassium phosphate can be used.
【００１１】アルカリ剤の添加量は、そのアルカリ剤の
種類に応じて、麺生地のｐＨが好ましくは約６．５〜
９．０になるように適宜加減される。生地のｐＨが約
６．５以下となると、麺への『粘弾性』や『腰』の付与
が悪くなるので好ましくなく、一方、約９．０以上とな
ると、後工程の酸処理で、麺線ｐＨの酸性域への調整が
不十分となる危険性もあり、その結果、長期間の保存性
付与も不十分となる危険性が残るだけでなく、目的とす
る麺質も得られにくい傾向にあり、好ましくない。The amount of the alkaline agent added depends on the type of the alkaline agent, and the pH of the noodle dough is preferably about 6.5.
It is adjusted appropriately so that it becomes 9.0. When the pH of the dough is about 6.5 or less, it is not preferable because the "viscoelasticity" and "waist" are poorly imparted to the noodles. There is a risk that the pH of the linear pH may not be adjusted to an acidic range, and as a result, not only the risk of insufficient preservation for a long period of time remains, but also the desired noodle quality tends to be difficult to obtain. Is not preferable.
【００１２】本発明に用いられるアルギン酸塩とは、ア
ルギン酸のアルカリ金属塩（例えば、アルギン酸ナトリ
ウム、アルギン酸カリウムなど）、マグネシウム塩、ア
ンモニウム塩などであり、これらのアルギン酸塩及びア
ルギン酸は、適宜市販の製品を用いることができる。そ
の添加方法は、粉体のままでも、また、予め水溶液とし
て添加してもよく、適宜選択できる。The alginate used in the present invention is an alkali metal salt of alginic acid (eg, sodium alginate, potassium alginate, etc.), a magnesium salt, an ammonium salt, etc. These alginate and alginic acid are commercially available products as appropriate. Can be used. The addition method may be powder as it is or may be added in advance as an aqueous solution, and can be appropriately selected.
【００１３】アルギン酸および／またはアルギン塩の添
加量は、意図する麺の食感等に基づいて適宜変えられる
が、原料粉１ｋｇに対して約０．５ｇ以上が望ましい。
これ以下の添加量では、麺に十分な『粘弾性』や『腰』
が付与できなくなる。一方、約５０ｇ以上では、食感が
悪くなる傾向にある。The amount of alginic acid and / or algin salt to be added may be appropriately changed based on the intended texture of the noodles, but is preferably about 0.5 g or more per 1 kg of the raw material powder.
If the amount added is less than this, the noodles have sufficient "viscoelasticity" and "waist".
Cannot be added. On the other hand, when the amount is about 50 g or more, the texture tends to deteriorate.
【００１４】また、本発明においては、アルギン酸およ
び／またはアルギン酸塩の添加量は、外層の方が内層よ
りも相対的（原材料重量比として）に少ないか、ほぼ等
量とする。これは、外層に内層よりも多くのアルギン酸
を添加すると、麺の外層が内層より硬くなり、食感が不
自然となってしまうためである。Further, in the present invention, the addition amount of alginic acid and / or alginate is relatively smaller (as a raw material weight ratio) in the outer layer than in the inner layer, or is almost equal. This is because adding more alginic acid to the outer layer than the inner layer causes the outer layer of the noodles to be harder than the inner layer, resulting in an unnatural texture.
【００１５】外層及び内層の麺生地は、従来公知の装置
によって、各々常圧または減圧下で実施することができ
る。The noodle dough for the outer layer and the inner layer can be carried out by a conventionally known apparatus under normal pressure or reduced pressure, respectively.
【００１６】減圧下での麺生地および／または麺帯の製
造は、緻密な麺帯の形成に有効であり、製品への滑らか
さや透明感等の付与の点で有効である。The production of noodle dough and / or noodle strips under reduced pressure is effective in forming a dense noodle strip, and is effective in imparting smoothness and transparency to the product.
【００１７】内外層麺帯の複合、圧延及び麺線切出し
は、常法により行われる。The compounding, rolling and noodle strip cutting of the inner and outer layer noodle strips are carried out by a conventional method.
【００１８】本発明において、麺線のα化処理は、蒸
煮、蒸熱、茹で等の従来公知の方法及び装置で実施でき
る。また、麺線の酸液処理は、当該α化処理後、別途調
製した酸液にて処理、または、当該α化処理と同時に同
一工程で行う方法で行われる。In the present invention, the gelatinization treatment of noodle strings can be carried out by a conventionally known method and apparatus such as steaming, steaming and boiling. Further, the acid solution treatment of the noodle strings is performed by a separately prepared acid solution after the α-formation treatment, or by a method of performing the same process simultaneously with the α-formation treatment.
【００１９】本発明の酸液処理に使用する酸としては、
酢酸、乳酸、クエン酸、リンゴ酸、酢など、食品に使用
できるものを適宜選択して用いることができる。酸液処
理の条件は、使用する酸の種類、麺線のｐＨ、アルカリ
度などを考慮して適宜設定できるが、酸液処理した後の
めん線のｐＨが約６以下になることが必須である。麺の
ｐＨを約６以下にしないと、麺に『粘弾性』や『腰』が
付与できないからであるが、このｐＨの酸性化は、麺の
長期間の保存性を付与するに際しての加熱条件を緩和で
きるという点でも好都合である。The acid used in the acid solution treatment of the present invention includes:
Acetic acid, lactic acid, citric acid, malic acid, vinegar and the like that can be used in foods can be appropriately selected and used. The condition of the acid solution treatment can be appropriately set in consideration of the type of acid used, the pH of the noodle strings, the alkalinity, etc., but it is essential that the pH of the noodle strings after the acid solution treatment be about 6 or less. is there. This is because unless the pH of the noodles is about 6 or less, "viscous elasticity" and "waist" cannot be imparted to the noodles. However, acidification of this pH is a heating condition for imparting long-term shelf life of the noodles. It is also convenient in that it can relax.
【００２０】前記工程を経てｐＨ調整された麺線は、公
知方法によって所定量目ごとパウチに封入され、次い
で、加熱殺菌される。加熱殺菌条件は、麺のｐＨ、麺重
量、パウチ内の含気量などによって異なるが、８５℃で
は３０分以上、９５℃では２０分以上、１１０℃では１
０分以上（殺菌庫内温度として）が必要とされる。The noodle strings, the pH of which has been adjusted through the above steps, are enclosed in a pouch by a known method in a predetermined amount and then sterilized by heating. The heat sterilization conditions vary depending on the pH of the noodles, the weight of the noodles, the air content in the pouch, etc., but are 30 minutes or more at 85 ° C, 20 minutes or more at 95 ° C, and 1 at 110 ° C.
0 minutes or more (as the temperature inside the sterilization cabinet) is required.
【００２１】本発明によって製造された『ロングライフ
めん』は、従来のような袋入り生包装麺の形態の他、ポ
リスチレン等の容器に、スープ、具材と共に収納して、
いわゆる、カップ入り生めん等の商品形態をとることが
できる。The "long-life noodles" produced by the present invention are stored in a container such as polystyrene, together with soup and ingredients, in addition to the conventional form of bag-wrapped noodles,
So-called cup-shaped raw noodles and other product forms can be used.
【００２２】[0022]
【作用】本発明により、アルギン酸および／またはアル
ギン酸塩を配合した麺線を、α化処理、酸液処理するこ
とでアルギン酸が不溶化し、麺線内で不溶性のアルギン
酸の網目組織を形成すると考えられ、これによって、麺
に『粘弾性』・『腰』を付与できる。According to the present invention, it is considered that alginic acid is insolubilized by subjecting noodle strings containing alginic acid and / or alginate to α-treatment and acid solution treatment to form insoluble alginic acid network in the noodle strings. By doing this, it is possible to add "viscoelasticity" and "waist" to the noodles.
【００２３】特に麺を三層構造とし、その内層にアルギ
ン酸を相対的に多く添加することで、麺の中心部は硬
く、一方、外層はアルギン酸量を相対的に少なくするこ
とで、周辺部は硬さを緩和した好ましい食感とすること
ができ、『粘弾性』・『腰』があり、同時に『粘着性』
・『滑らかさ』を有した麺を提供できる。In particular, the noodles have a three-layer structure, and by adding a relatively large amount of alginic acid to the inner layer, the central portion of the noodles is hard, while the outer layer has a relatively small amount of alginic acid, so that the peripheral portion is It has a soft texture and a pleasant texture, with "viscous elasticity" and "waist", and at the same time "adhesiveness"
・ Noodles with "smoothness" can be provided.
【００２４】特に、『粘着性』・『滑らかさ』の付与に
関しては、澱粉を用いることでその効果を際立たせるこ
とができ、従って、外層を内層より澱粉含量を高くすれ
ば、さらに好ましい目的の麺が得られることがある。In particular, with regard to imparting "tackiness" and "smoothness", the effect can be emphasized by using starch. Therefore, if the starch content of the outer layer is higher than that of the inner layer, it is a more preferable object. Noodles may be obtained.
【００２５】また、例えば、内層と外層にほぼ等量のア
ルギン酸を添加した場合においても、外層を内層より相
対的に高い澱粉含量とすれば、目的の麺とすることがで
き、必ずしも、外層に添加するアルギン酸の量を内層よ
り相対的に少なくする必要はない。Further, for example, even when almost equal amounts of alginic acid are added to the inner layer and the outer layer, if the outer layer has a starch content relatively higher than that of the inner layer, the target noodle can be obtained, and the outer layer is not always required. It is not necessary to add the amount of alginic acid added relative to the inner layer.
【００２６】つまり、本発明によって、製造歩留りが良
く、しかも、簡単な調理で生めんのように美味しく喫食
できる「ロングライフめん」が得られるのである。That is, according to the present invention, "long-life noodles" can be obtained which have a good production yield and can be eaten as delicious as simple noodles by simple cooking.
【００２７】[0027]
【実施例】実施例１：うどんの作成（アルギン酸内外層等量添加） （１）アルギン酸５．０ｇ、炭酸ナトリウム２．５ｇ、
食塩３０ｇを水３９０ｍｌに溶解して練水を調製した。
次に、小麦粉（中力粉）７００ｇと澱粉３００ｇの混合
物に、前記練水を加え、ミキサーにて１５分間混練し、
外層用の麺生地を調製した（生地ｐＨ７．４）。Examples Example 1: Udon preparation (addition of equal amounts of alginic acid inner and outer layers) (1) 5.0 g of alginic acid, 2.5 g of sodium carbonate,
30 g of sodium chloride was dissolved in 390 ml of water to prepare kneading water.
Next, the kneading water is added to a mixture of 700 g of wheat flour (medium strength flour) and 300 g of starch, and the mixture is kneaded for 15 minutes with a mixer,
A noodle dough for the outer layer was prepared (dough pH 7.4).
【００２８】（２）アルギン酸５．０ｇ、炭酸ナトリウ
ム２．５ｇ、食塩３０ｇを水３９０ｍｌに溶解して練水
を調製した。次に、小麦粉（中力粉）８００ｇと澱粉２
００ｇの混合物に、前記練水を加え、ミキサーにて１５
分間混練し、内層用の麺生地を調製した（生地ｐＨ７．
４）。(2) Alginic acid 5.0 g, sodium carbonate 2.5 g, and salt 30 g were dissolved in water 390 ml to prepare kneading water. Next, 800 g of flour (medium strength flour) and starch 2
The above kneading water was added to 00 g of the mixture, and the mixture was mixed with a mixer for 15
The mixture was kneaded for minutes to prepare a noodle dough for the inner layer (dough pH 7.
4).
【００２９】（３）前記、外層用の生地と内層用の生地
を、それぞれ圧延ロールにて圧延して麺帯とし、さら
に、複合圧延して、麺帯厚３．０ｍ／ｍの外層／内層／
外層からなる麺帯とした後、＃９の切刃を通して麺線と
した。(3) The dough for the outer layer and the dough for the inner layer are each rolled by a rolling roll into a noodle strip, and further compound rolled to form an outer layer / inner layer having a noodle strip thickness of 3.0 m / m. /
After forming a noodle band composed of an outer layer, a noodle band was passed through a # 9 cutting blade.
【００３０】（４）前記麺線を１０分茹でた後、水洗・
冷却を行った。(4) After boiling the noodle strings for 10 minutes, washing them with water
Cooled.
【００３１】（５）前記工程（４）で調製した麺線を１
２ｇ／Ｌの乳酸溶液に１分間浸漬後、液切りを行った。(5) 1 piece of noodle strip prepared in the above step (4)
After immersing in a 2 g / L lactic acid solution for 1 minute, the liquid was drained.
【００３２】（６）前記工程（５）で調製した麺線２２
０ｇを、白絞油３ｍｌと共にパウチに封入した。（７）
前記包装後の麺を９７℃で３５分加熱殺菌したのち冷却
した（麺ｐＨ４．３）。(6) Noodle band 22 prepared in the step (5)
0 g was enclosed in a pouch together with 3 ml of white squeezing oil. (7)
The packaged noodles were sterilized by heating at 97 ° C. for 35 minutes and then cooled (noodle pH 4.3).
【００３３】試作品は室温に１日放置した後、麺を粉末
スープと共にスチロール容器に入れ、熱湯を注いで２分
たってから試食したところ、食感は「しこしこ」とし、
美味しいものであった。また、めんのほぐれも良好であ
った。After the prototype was left at room temperature for 1 day, the noodles were put into a styrene container together with the powdered soup, and the mixture was poured into boiling water for 2 minutes and then tasted.
It was delicious. In addition, the ravel of noodles was also good.
【００３４】実施例２：うどんの作成（内層麺生地減圧下調製） （１）アルギン酸２．０ｇ、炭酸ナトリウム１．８ｇ、
食塩３０．０ｇを水３８０ｍｌに溶解して練水を調製し
た。次に、小麦粉（中力粉）７００ｇと澱粉３００ｇの
混合物に、前記練水を加え、ミキサーにて１５分間混練
し、外層用の麺生地を調製した（生地ｐＨ６．７）。 Example 2: Preparation of udon (preparation under reduced pressure of inner layer dough) (1) 2.0 g of alginic acid, 1.8 g of sodium carbonate,
Kneading water was prepared by dissolving 30.0 g of sodium chloride in 380 ml of water. Next, the kneading water was added to a mixture of 700 g of wheat flour (medium strength flour) and 300 g of starch, and the mixture was kneaded for 15 minutes with a mixer to prepare noodle dough for the outer layer (dough pH 6.7).
【００３５】（２）アルギン酸２．５ｇ、炭酸ナトリウ
ム２．０ｇを水３８０ｍｌに溶解して練水を調製した。
次に、小麦粉（中力粉）１，０００ｇに、前記練水を加
え、真空ミキサーで絶対圧１６０ｍｍＨｇの減圧下で６
分間混練して内層用の麺生地を調製した（生地ｐＨ７．
１）。(2) 2.5 g of alginic acid and 2.0 g of sodium carbonate were dissolved in 380 ml of water to prepare kneading water.
Next, the above-mentioned kneading water was added to 1,000 g of wheat flour (medium-strength flour), and the mixture was mixed with a vacuum mixer under a reduced pressure of 160 mmHg absolute pressure.
The mixture was kneaded for minutes to prepare a noodle dough for the inner layer (dough pH 7.
1).
【００３６】（３）前記、外層用の生地と内層用の生地
を、それぞれ圧延ロールにて圧延して麺帯とし、さら
に、複合圧延して、麺帯厚２．８ｍ／ｍの外層／内層／
外層からなる麺帯とした後、＃１０の切刃を通して麺線
とした。(3) The dough for the outer layer and the dough for the inner layer are each rolled by a rolling roll into a noodle strip, and further compound-rolled to form an outer layer / inner layer having a noodle strip thickness of 2.8 m / m. /
After forming a noodle band consisting of the outer layer, a noodle band was passed through a # 10 cutting blade.
【００３７】（４）前記麺線を７分茹でた後、水洗・冷
却を行った。(4) The noodle strings were boiled for 7 minutes, washed with water and cooled.
【００３８】（５）前記工程（４）で調製した麺線を６
ｇ／Ｌの乳酸溶液に１分間浸漬後、液切りを行った。(5) The noodle strings prepared in the above step (4) are 6
After immersing in a g / L lactic acid solution for 1 minute, the liquid was drained.
【００３９】（６）前記工程（５）で調製した麺線２２
０ｇを、白絞油５ｍｌと共にパウチに封入した。（７）
前記包装後の麺を１１５℃でＦｏ値１．９まで加熱殺菌
したのち冷却した（麺ｐＨ４．８）。(6) Noodle band 22 prepared in the step (5)
0 g was enclosed in a pouch together with 5 ml of white squeezing oil. (7)
The noodles after packaging were sterilized by heating at 115 ° C. to a Fo value of 1.9 and then cooled (noodle pH 4.8).
【００４０】試作品は室温に１日放置した後、麺を粉末
スープと共にスチロール容器に入れ、熱湯を注いで２分
たってから試食したところ、うどんとして美味しいもの
であった。また、めんのほぐれも外層にアルギン酸を添
加しないものに比べて良好であった。The prototype was left to stand at room temperature for 1 day, then noodles were put together with the powdered soup in a styrene container, poured into boiling water for 2 minutes and then tasted, and it was delicious as udon. The noodles were also loosened better than those without alginic acid added to the outer layer.
【００４１】実施例３：うどんの作成（内外層麺生地減
圧下調製・α化、酸液処理同時調製） （１）アルギン酸３．０ｇ、炭酸ナトリウム１．９ｇ、
食塩３０．０ｇを水３６０ｍｌに溶解して練水を調製し
た。次に、小麦粉（中力粉）８００ｇと澱粉２００ｇの
混合物に、前記練水を加え、真空ミキサーにて１５分間
混練し、外層用の麺生地を調製した（生地ｐＨ７．
３）。 Example 3: Udon production (reduction of noodle material for the inner and outer layers)
Preparation under pressure / alpha conversion, simultaneous preparation with acid solution treatment) (1) 3.0 g of alginic acid, 1.9 g of sodium carbonate,
Kneading water was prepared by dissolving 30.0 g of sodium chloride in 360 ml of water. Next, the kneading water was added to a mixture of 800 g of wheat flour (medium strength flour) and 200 g of starch, and the mixture was kneaded for 15 minutes by a vacuum mixer to prepare noodle dough for the outer layer (dough pH 7.
3).
【００４２】（２）アルギン酸５．０ｇ、炭酸ナトリウ
ム２．５ｇを水３７０ｍｌに溶解して練水を調製した。
次に、小麦粉（中力粉）１，０００ｇに、前記練水を加
え、真空ミキサーで１６０ｍｍＨｇの減圧下で６分間混
練して内層用の麺生地を調製した（生地ｐＨ７．６）。(2) 5.0 g of alginic acid and 2.5 g of sodium carbonate were dissolved in 370 ml of water to prepare kneading water.
Next, the kneading water was added to 1,000 g of wheat flour (medium-strength flour), and the mixture was kneaded with a vacuum mixer under a reduced pressure of 160 mmHg for 6 minutes to prepare a noodle dough for the inner layer (dough pH 7.6).
【００４３】（３）前記、外層用の生地と内層用の生地
を、それぞれ圧延ロールにて圧延して麺帯とし、さら
に、複合圧延して、麺帯厚２．６ｍ／ｍの外層／内層／
外層からなる麺帯とした後、＃１０の切刃を通して麺線
とした。(3) The dough for the outer layer and the dough for the inner layer are each rolled by a rolling roll into a noodle strip, and further compound rolled to form an outer layer / inner layer having a noodle strip thickness of 2.6 m / m. /
After forming a noodle band consisting of the outer layer, a noodle band was passed through a # 10 cutting blade.
【００４４】（４）前記麺線を乳酸１．０ｇ／ｌのゆで
液で１５分茹でた後、液切りを行った。(4) The noodle strings were boiled with 1.0 g / l of lactic acid for 15 minutes, and then drained.
【００４５】（５）前記工程（４）で調製した麺線２２
０ｇを、白絞油５ｍｌと共にパウチに封入した。(5) Noodle band 22 prepared in the above step (4)
0 g was enclosed in a pouch together with 5 ml of white squeezing oil.
【００４６】（６）前記包装後の麺を９７℃の熱水で３
５分加熱殺菌したのち冷却した（麺ｐＨ４．０）。(6) The packaged noodles are treated with hot water at 97 ° C. for 3 times.
It was sterilized by heating for 5 minutes and then cooled (noodle pH 4.0).
【００４７】試作品は室温に１日放置した後、麺を粉末
スープと共にスチロール容器に入れ、熱湯を注いで２分
たってから試食したところ、うどんとして美味しいもの
であった。また、めんのほぐれも良好であった。After the prototype was left at room temperature for 1 day, the noodles were put together with the powdered soup in a styrene container, poured into boiling water for 2 minutes and then tasted, and it was delicious as udon. In addition, the ravel of noodles was also good.
【００４８】実施例４：中華めんの作成（内層麺帯減圧下調製） （１）アルギン酸２．０ｇ、カンスイ１．３ｇ、食塩１
５ｇを水４１０ｍｌに溶解して練水を調製した。次に、
小麦粉（準強力粉）７００ｇと澱粉３００ｇの混合物
に、前記練水を加え、ミキサーにて１５分間混練し、外
層用の麺生地を調製した（生地ｐＨ６．７）。 Example 4: Preparation of Chinese noodles ( preparation under reduced pressure of inner layer noodle strip) (1) 2.0 g of alginic acid, 1.3 g of cansui, salt 1
5 g was dissolved in 410 ml of water to prepare kneading water. next,
The kneading water was added to a mixture of 700 g of wheat flour (semi-strong flour) and 300 g of starch, and the mixture was kneaded with a mixer for 15 minutes to prepare noodle dough for the outer layer (dough pH 6.7).
【００４９】（２）アルギン酸５．０ｇ、カンスイ５．
０ｇを水３５０ｍｌに溶解して練水を調製した。次に、
小麦粉（準強力粉）１，０００ｇとアルギン酸５．０ｇ
の混合物に、前記練水を加えて混合し、真空麺帯機で押
出して、内層用の麺帯を調製した（生地ｐＨ７．０）。(2) 5.0 g of alginic acid and 5.
Kneading water was prepared by dissolving 0 g in 350 ml of water. next,
Wheat flour (semi-strong flour) 1,000 g and alginic acid 5.0 g
The above kneading water was added to and mixed with the mixture described above, and the mixture was extruded with a vacuum noodle band machine to prepare a noodle band for the inner layer (dough pH 7.0).
【００５０】（３）前記、外層用の生地と内層用の麺帯
を、それぞれ圧延ロールにて圧延して麺帯とし、複合、
圧延して、麺帯厚１．４ｍ／ｍの外層／内層／外層から
なる麺帯とした後、＃２２の切刃を通して麺線とした。(3) The dough for the outer layer and the noodle strips for the inner layer are each rolled by rolling rolls to form a noodle strip, which is a composite,
After rolling to make a noodle band having an outer layer / inner layer / outer layer having a noodle band thickness of 1.4 m / m, the noodle band was passed through a # 22 cutting edge.
【００５１】（４）前記麺線を２分蒸煮し、１５秒茹で
た後、水洗・冷却を行った。(4) The noodle strings were cooked for 2 minutes, boiled for 15 seconds, washed with water and cooled.
【００５２】（５）前記工程（４）で調製した麺線を１
２ｇ／Ｌの乳酸溶液に１分間浸漬後、液切りを行った。(5) 1 noodle strip prepared in the above step (4)
After immersing in a 2 g / L lactic acid solution for 1 minute, the liquid was drained.
【００５３】（６）前記工程（５）で調整した麺線１８
０ｇを、白絞油３ｍｌと共にパウチに封入した。(6) Noodle band 18 prepared in the above step (5)
0 g was enclosed in a pouch together with 3 ml of white squeezing oil.
【００５４】（７）前記包装後の麺を９７℃で３５分加
熱殺菌したのち冷却した。(7) The packaged noodles were heat-sterilized at 97 ° C. for 35 minutes and then cooled.
【００５５】試作品は、室温に１日放置した後、沸騰水
中で１分茹でたのち丼に移し、熱湯およびスープを加え
て、試食評価を行ったところ、中華めんとして美味しい
ものであった。また、めんのほぐれも良好であった。The prototype was left at room temperature for 1 day, boiled in boiling water for 1 minute, transferred to a bowl, added boiling water and soup, and evaluated for tasting. As a result, it was delicious as Chinese noodles. In addition, the ravel of noodles was also good.
【００５６】実施例５：そばの作成（内層麺帯減圧下調製） （１）アルギン酸５．０ｇ、炭酸ナトリウム２．５ｇを
水３５０ｍｌに溶解して練水を調製した。次に、小麦粉
（中力粉）３００ｇ、澱粉４００ｇ、そば粉３００ｇの
混合物に、前記練水を加え、ミキサーにて１５分間混練
し、外層用の麺生地を調製した（生地ｐＨ７．０）。 Example 5 Preparation of buckwheat noodles (preparation under reduced pressure of inner layer noodle strip) (1) 5.0 g of alginic acid and 2.5 g of sodium carbonate were dissolved in 350 ml of water to prepare kneading water. Next, the kneading water was added to a mixture of 300 g of wheat flour (medium strength flour), 400 g of starch, and 300 g of buckwheat flour, and the mixture was kneaded for 15 minutes with a mixer to prepare a noodle dough for the outer layer (dough pH 7.0).
【００５７】（２）アルギン酸５．０ｇ、炭酸ナトリウ
ム２．５ｇを水３５０ｍｌに溶解して練水を調製した。
次に、小麦粉（中力粉）６００ｇ、澱粉１００ｇ、そば
粉３００ｇの混合物に、前記練水を加え、ミキサーにて
１５分間混練後、真空麺帯機で押出し、内層用の麺生地
を調製した（生地ｐＨ７．２）。(2) 5.0 g of alginic acid and 2.5 g of sodium carbonate were dissolved in 350 ml of water to prepare kneading water.
Next, the above kneading water was added to a mixture of 600 g of wheat flour (medium strength flour), 100 g of starch, and 300 g of buckwheat flour, and the mixture was kneaded with a mixer for 15 minutes, and then extruded with a vacuum noodle band machine to prepare noodle dough for the inner layer. (Dough pH 7.2).
【００５８】（３）前記、外層用の生地と内層用の麺帯
を、それぞれ圧延ロールにて圧延して麺帯とし、さら
に、複合圧延して、麺帯厚１．３ｍ／ｍの外層／内層／
外層からなる麺帯とした後、＃２０の切刃を通して麺線
とした。(3) The dough for the outer layer and the noodle strips for the inner layer are each rolled by a rolling roll into a noodle strip, and further compound-rolled to form an outer layer having a noodle strip thickness of 1.3 m / m. Inner layer /
After forming a noodle band consisting of an outer layer, a noodle band was passed through a # 20 cutting blade.
【００５９】（４）前記麺線を、２分間蒸煮し、所定の
長さにカットし、次いで、乳酸の０．０５ｇ／Ｌ溶液中
で１分茹でた後、水洗・冷却を行った。(4) The noodle strings were cooked for 2 minutes, cut to a predetermined length, then boiled for 1 minute in a 0.05 g / L solution of lactic acid, and then washed with water and cooled.
【００６０】（５）前記工程（４）で調製した麺線を２
５ｇ／ｌの乳酸溶液に１分間浸漬後、液切りを行った。(5) Two noodle strings prepared in the above step (4)
After immersing in a 5 g / l lactic acid solution for 1 minute, the liquid was drained.
【００６１】（６）前記工程（５）で調整した麺線１８
０ｇを、白絞油３ｍｌと共にパウチに封入した。(6) Noodle band 18 prepared in the step (5)
0 g was enclosed in a pouch together with 3 ml of white squeezing oil.
【００６２】（７）前記包装後の麺を９７℃で３５分加
熱殺菌したのち冷却した（麺ｐＨ４．１）。(7) The packaged noodles were sterilized by heating at 97 ° C. for 35 minutes and then cooled (noodle pH 4.1).
【００６３】試作品は室温に１日放置した後、麺を粉末
スープと共にスチロール容器に入れ、熱湯を注いで２分
たってから試食したところ、滑らかで、腰のあるもので
あった。また、めんのほぐれも良好であった。After leaving the noodles at room temperature for 1 day, the noodles were put together with the powdered soup in a styrene container, poured into boiling water for 2 minutes, and then tasted. As a result, it was smooth and chewy. In addition, the ravel of noodles was also good.
【００６４】実施例６：スパゲティの作成 （１）アルギン酸２５．０ｇ、炭酸ナトリウム１２．５
ｇを水１５００ｍｌに溶解して練水を調製した。次に、
デュラムセモリナ５．０ｋｇに、前記練水を加え、ミキ
サーで絶対圧２０ｍｍＨｇの減圧下で押出し、内層用の
麺生地を調製した（生地ｐＨ７．０）。 Example 6: Preparation of spaghetti (1) Alginic acid 25.0 g, sodium carbonate 12.5
g was dissolved in 1500 ml of water to prepare kneading water. next,
The kneading water was added to 5.0 kg of durum semolina, and the mixture was extruded with a mixer under a reduced pressure of 20 mmHg absolute pressure to prepare a noodle dough for the inner layer (dough pH 7.0).
【００６５】（２）アルギン酸１０．０ｇ、炭酸ナトリ
ウム６．５ｇを水１５００ｍｌに溶解して練水を調製し
た。次に、デュラムセモリナ４．０ｋｇと小麦粉（強力
粉）１．０ｋｇの混合物に、前記練水を加え、ミキサー
にて１分間混練後、絶対圧２０ｍｍＨｇの減圧下で押出
し、外層用の麺帯を調製した（生地ｐＨ７．５）。(2) 10.0 g of alginic acid and 6.5 g of sodium carbonate were dissolved in 1500 ml of water to prepare kneading water. Next, the kneading water was added to a mixture of 4.0 kg of durum semolina and 1.0 kg of wheat flour (strong flour), and the mixture was kneaded for 1 minute with a mixer, and then extruded under a reduced pressure of 20 mmHg absolute pressure to prepare a noodle band for the outer layer. (Dough pH 7.5).
【００６６】（３）前記、外層用の麺帯と内層用の麺帯
を、それぞれ圧延ロールにて圧延して麺帯とし、さら
に、複合圧延して、麺帯厚１．５ｍ／ｍの外層／内層／
外層からなる麺帯とした後、＃１８の切刃を通して麺線
とした。(3) The above-mentioned noodle strips for the outer layer and the noodle strips for the inner layer are each rolled by a rolling roll into a noodle strip, and further compound-rolled to form an outer layer having a noodle strip thickness of 1.5 m / m. / Inner layer /
After making the noodle band consisting of the outer layer, the noodle band was passed through the # 18 cutting blade.
【００６７】（４）前記麺線を、１分３０秒間蒸煮し、
１分５０秒間茹でた後、水洗・冷却を行った。(4) The noodle strings are steamed for 1 minute and 30 seconds,
After boiling for 1 minute and 50 seconds, it was washed with water and cooled.
【００６８】（５）前記工程（４）で調製した麺線を１
５ｇ／Ｌの乳酸溶液に３０秒間浸漬後、液切りを行っ
た。(5) 1 noodle strip prepared in the step (4)
After dipping in a 5 g / L lactic acid solution for 30 seconds, the liquid was drained.
【００６９】（６）前記工程（５）で調整した麺線１８
０ｇを、白絞油３ｍｌと共にパウチに封入した。(6) Noodle band 18 prepared in the above step (5)
0 g was enclosed in a pouch together with 3 ml of white squeezing oil.
【００７０】（７）前記包装後の麺を９７℃で３５分加
熱殺菌したのち冷却した。(7) The packaged noodles were heat-sterilized at 97 ° C. for 35 minutes and then cooled.
【００７１】試作品は室温に１日放置した後、スチロー
ル容器に入れ、熱湯を注いで２分たってから湯切りし、
スパゲティ本来のゆでたてのつるみと粘弾性を有してお
り、おいしいものであった。The prototype was left at room temperature for 1 day, placed in a styrene container, poured into boiling water for 2 minutes, and then drained.
The spaghetti had the original freshly boiled sausage and viscoelasticity and was delicious.
【００７２】次に実施例によって作成した本発明品の特
性について、比較試験を行い、結果を比較した。Next, a comparative test was conducted on the characteristics of the products of the present invention produced by the examples, and the results were compared.
【００７３】比較試験例１：アルギン酸の外層添加によ
る麺の食感への影響（中華麺） 外層へのアルギン酸の添加量以外は、実施例４に準じて
作製し、実施例４と同様に調理試食した結果、外層にも
内層より少量のアルギン酸を添加したものが一番良い食
感であった。これに対して、外層に内層より多い量のア
ルギン酸を添加したものは不自然な食感であった。以下
に官能検査結果を示す。 Comparative Test Example 1: By adding alginic acid to the outer layer
(Chinese noodles) except for the amount of alginic acid added to the outer layer, prepared according to Example 4, and cooked and tasted in the same manner as in Example 4, with the result that the outer layer also contained a smaller amount of alginic acid than the inner layer. The one with the addition of was the best texture. On the other hand, the one in which a larger amount of alginic acid was added to the outer layer had an unnatural texture. The sensory test results are shown below.
【００７４】[0074]
【表１】 [Table 1]
【００７５】表１の結果から明らかなように、外層にも
内層と比較して、相対的に少ない量、もしくはほぼ等量
のアルギン酸を添加することにより、内層のみにアルギ
ン酸を含有した場合に見られる、内層と外層の性質の違
いによる食感の違和感が解消されることが示された。As is clear from the results shown in Table 1, when the alginic acid was contained only in the inner layer by adding alginic acid to the outer layer in a relatively small amount or almost the same amount as compared with the inner layer. It was shown that the discomfort of the texture caused by the difference in the properties of the inner layer and the outer layer was eliminated.
【００７６】比較試験例２：澱粉の外層添加による麺の
食感への影響（うどん） 内層の澱粉添加量以外は、実施例１に準じて作製し、実
施例１と同様に調理試食した結果、外層に内層より多い
量の澱粉を添加したものが好ましかった。 Comparative Test Example 2: Preparation of noodles by adding an outer layer of starch
Effect on texture (Udon) Except for the amount of starch added to the inner layer, the sample was prepared according to Example 1, and the same cooking and tasting was performed as in Example 1. As a result, it was preferred that the outer layer contained more starch than the inner layer. It was good.
【００７７】以下に官能検査結果を示す。The sensory test results are shown below.
【００７８】[0078]
【表２】 [Table 2]
【００７９】比較試験例３：アルギン酸外層添加による
めんの歩留りへの影響（うどん）（茹で液への溶出固形
分測定） 実施例１の工程（３）までの方法に準じて作成した麺線
と、外層にアルギン酸を添加しない以外は実施例１の工
程（３）までの方法に準じて作成した麺線において、こ
れら麺線の１４００ｇを３ｌの熱湯で、茹で歩留りが同
じになるように（茹で歩留り１９４％）茹でた後の、茹
で液中の溶出固形分を測定した。その結果、外層にアル
ギン酸を添加した麺の方が、溶出固形分が少なかった。
すなわち、茹で条件を同じとした場合を考えると、アル
ギン酸を外層に添加した方が、麺線からの溶出固形分が
少ない分、歩留まりが高くなるといえる。 Comparative Test Example 3: By adding alginic acid outer layer
Effect of noodles on yield (Udon) (solids dissolved in boiling liquid)
Minute measurement) In noodle strips prepared according to the method up to step (3) of Example 1 and noodle strips prepared according to the method up to step (3) of Example 1 except that alginic acid is not added to the outer layer Then, 1400 g of these noodle strings were boiled in 3 l of boiling water so that the yield was the same (boiled yield 194%), and then the dissolved solid content in the solution was measured. As a result, the noodles having alginic acid added to the outer layer had a smaller amount of eluted solids.
That is, considering the case where the boiling conditions are the same, it can be said that the yield is higher when alginic acid is added to the outer layer because the solid content eluted from the noodle strings is smaller.
【００８０】[0080]
【表３】 [Table 3]
【００８１】表３の結果より、内外層両方にアルギン酸
を添加した場合は、その作用機序は不明であるが、α化
処理にゆでを用いた場合、内層のみにアルギン酸を添加
したものに比較して、麺固形分のゆで液への溶出が抑え
られ、ゆで液の交換回数を少なくでき、またゆで歩留ま
りも上がることが認められた。From the results shown in Table 3, the mechanism of action is not clear when alginic acid is added to both the inner and outer layers, but when boiled is used for the pregelatinization treatment, it is compared to the one in which alginic acid is added only to the inner layer. It was confirmed that the noodle solids were prevented from being eluted into the boiled liquid, the number of times the boiled liquid was exchanged could be reduced, and the boiled yield was increased.
【００８２】比較試験例４：アルギン酸外層添加による
めんのほぐれへの影響（うどん） 実施例１と、外層にアルギン酸を添加しない以外実施例
１に準じて作製した麺において、ともに、油脂を添加し
たものと添加しないものを作製し、めんのほぐれについ
て比較した結果、外層にアルギン酸を添加したものにつ
いては、油脂を添加しなくてもめんのほぐれが充分であ
った。なお、試作品は、冷蔵庫に２日放置した後、めん
をスチロール容器に入れ、熱湯を注いで２分たってか
ら、評価した。結果を下記に示す。 Comparative Test Example 4: By adding alginic acid outer layer
Effect of noodles on unraveling (Udon) Both noodles prepared according to Example 1 and noodles prepared according to Example 1 except that alginic acid was not added to the outer layer were prepared with and without addition of fats and oils. As a result of the comparison, the noodles with the alginic acid added to the outer layer were sufficiently loosened without adding fats and oils. The prototype was left for 2 days in a refrigerator, put noodles in a styrene container, poured boiling water for 2 minutes, and then evaluated. The results are shown below.
【００８３】[0083]
【表４】 [Table 4]
【００８４】表４から明らかなように、本発明では加熱
殺菌工程前に麺に食用油脂を添加しなくてもほぐれの改
良された『ロングライフめん』が得られたことが判明し
た。As is clear from Table 4, in the present invention, it was found that "long-life noodles" with improved loosening were obtained without adding edible oil and fat to the noodles before the heat sterilization step.
【００８５】[0085]
【発明の効果】すなわち、本発明の方法により、アルギ
ン酸および／またはアルギン酸塩を配合した麺線を、α
化処理、酸液処理することで、添加配合したアルギン酸
が不溶化し、麺線内で不溶性のアルギン酸の網目組織を
形成すると推定され、これにより、麺に『粘弾性』・
『腰』を付与される。That is, according to the method of the present invention, the noodle strings containing alginic acid and / or alginate are mixed with α
It is presumed that the alginic acid added and added is insolubilized by the chemical treatment and the acid solution treatment, and the insoluble alginic acid network structure is formed in the noodle strings.
"Waist" is given.
【００８６】特に、麺を三層構造として、内層へのアル
ギン酸添加量を相対的に多くすることで内層を硬くし、
一方、外層へのアルギン酸添加量を相対的に少なくする
ことで麺表面部（周辺部）は柔軟性を備えた好ましい食
感が得られ、従って、麺の『粘弾性』・『腰』に加え
て、『粘着性』・『滑らかさ』を有した麺を提供できる
のである。In particular, the noodle has a three-layer structure and the inner layer is hardened by relatively increasing the amount of alginic acid added to the inner layer,
On the other hand, by relatively reducing the amount of alginic acid added to the outer layer, the noodle surface part (peripheral part) has a desirable texture with flexibility, and therefore, in addition to the noodles' “viscous elasticity” and “waist” Thus, noodles with "tackiness" and "smoothness" can be provided.
【００８７】また、上記『粘着性』・『滑らかさ』に関
しては、外層の澱粉含量を内層より相対的に高くするこ
とで、上記特性の付与効果がさらに向上された所望の麺
が得られる場合がある。Regarding the above-mentioned "tackiness" and "smoothness", when the starch content of the outer layer is made relatively higher than that of the inner layer, desired noodles with further improved effect of imparting the above characteristics can be obtained. There is.
【００８８】特に、本発明の場合は、外層にもアルギン
酸を添加しているために、外層にアルギン酸を添加しな
い場合に比べて、比較試験例にみられるように、麺の内
外層間の食感の違いによる不自然さを解消でき、又、茹
で歩留りを向上させ、さらに麺のほぐれも優れた、しか
も、簡単な調理で生めんのように美味しく喫食できる
「ロングライフめん」が得られる、という優れた効果を
奏するのである。In particular, in the case of the present invention, since alginic acid was added to the outer layer, the texture between the inner and outer layers of the noodles was larger than that in the case where no alginic acid was added to the outer layer, as seen in the comparative test example. It is possible to eliminate the unnaturalness caused by the difference in the product, improve the yield by boiling, and also make the noodles easy to loosen, and you can get `` long life noodles '' that you can eat deliciously like raw noodles with simple cooking It has the effect.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 田渕 満幸 大阪府大阪市淀川区西中島４丁目１番１号 日清食品株式会社内 (72)発明者 階元 謙一 大阪府大阪市淀川区西中島４丁目１番１号 日清食品株式会社内 (72)発明者 宮崎 佳文 大阪府大阪市淀川区西中島４丁目１番１号 日清食品株式会社内 (72)発明者 石井 裕二 大阪府大阪市淀川区西中島４丁目１番１号 日清食品株式会社内 (72)発明者 中野 亮史 大阪府大阪市淀川区西中島４丁目１番１号 日清食品株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Mitsuyuki Tabuchi 4-1-1 Nishinakajima, Yodogawa-ku, Osaka City, Osaka Prefecture Nissin Foods Co., Ltd. (72) Kenichi Hashimoto Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka 4-1-1 Nissin Foods Co., Ltd. (72) Inventor Yoshifumi Miyazaki 4-1-1, Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka Prefecture Nissin Foods Co., Ltd. (72) Inventor Yuji Ishii Osaka-shi, Osaka 4-1-1 Nishinakajima, Yodogawa-ku Nisshin Foods Co., Ltd. (72) Inventor Ryoji Nakano 4-1-1 Nishinakajima Nishinakajima, Yodogawa-ku, Osaka-shi, Osaka
Claims (7)
すなわち、（１）小麦粉もしくは小麦粉と澱粉等を主成
分とする原料粉に、アルギン酸および／またはアルギン
酸塩を添加し、さらにアルカリ剤、必要に応じて、食塩
等を加え、水と混練して、ほぼ中性から弱アルカリ性の
外層用麺生地を調製し、（２）小麦粉もしくは小麦粉と
澱粉等を主成分とする原料粉に、前記外層用麺生地への
添加量よりも相対的に多い、あるいはほぼ等量のアルギ
ン酸および／またはアルギン酸塩を添加し、さらに、ア
ルカリ剤、必要に応じて、食塩等を加え、水と混練し
て、ほぼ中性から弱アルカリ性の内層用麺生地を調製
し、（３）前記、外層用麺生地と内層用麺生地をロール
圧延等の常法により各々麺帯とし、これらをさらに複合
圧延することにより、外層／内層／外層からなる麺帯と
し、常法により麺線とした後、α化処理を施し、（４）
前記α化処理した麺線を酸液処理して、麺線ｐＨを酸性
域に調整し、および、（５）前記ｐＨ調整を行った麺線
を包装・密封した後、加熱殺菌する、工程を含む三層生
麺類の製造方法。1. A method for manufacturing noodles, comprising the steps of:
That is, (1) Alginic acid and / or alginate is added to a raw material powder containing wheat flour or wheat flour and starch as a main component, and an alkaline agent and, if necessary, salt are added and kneaded with water. An approximately neutral to weakly alkaline noodle dough for the outer layer is prepared, and (2) a relatively large amount of wheat flour or a raw material powder containing wheat flour and starch as a main component is added to the outer dough for the outer layer, or Almost equal amounts of alginic acid and / or alginate are added, and further, an alkaline agent, if necessary, salt and the like are added and kneaded with water to prepare a substantially neutral to weakly alkaline inner layer dough, (3) The above-mentioned outer layer noodle dough and inner layer noodle dough are each made into a noodle strip by a conventional method such as roll rolling, and further compound-rolled to form an outer layer / inner layer / outer layer noodle strip, which is prepared by a conventional method. Noodle strips After performs α treatment, (4)
A step of subjecting the noodle strings subjected to the α-treatment to an acid solution treatment to adjust the pH of the noodle strings to an acidic range, and (5) wrapping and sealing the noodle strings subjected to the pH adjustment, followed by heat sterilization. A method for producing three-layer raw noodles containing the same.
なわち、（１）小麦粉もしくは小麦粉と澱粉等を主成分
とする原料粉に、アルギン酸および／またはアルギン酸
塩を添加し、さらにアルカリ剤、必要に応じて、食塩等
を加え、水と混練して、ほぼ中性から弱アルカリ性の外
層用麺生地を調製し、（２）小麦粉もしくは小麦粉と澱
粉等を主成分とする原料粉に、前記外層用麺生地への添
加量よりも相対的に多い、あるいはほぼ等量のアルギン
酸および／またはアルギン酸塩、アルカリ剤を添加し、
さらに、必要に応じて、食塩等を加え、水と混練して、
ほぼ中性から弱アルカリ性の内層用麺生地を調製し、
（３）前記、外層用麺生地と内層用麺生地をロール圧延
等の常法により各々麺帯とし、これらをさらに複合圧延
することにより、外層／内層／外層からなる麺帯とし、
常法により麺線とし、（４）前記麺線を、α化処理と同
時に酸液処理して、麺線ｐＨを酸性域に調整し、およ
び、（５）前記ｐＨ調整を行った麺線を包装・密封した
後、加熱殺菌する、工程を含む三層生麺類の製造方法。2. A method for producing noodles, which comprises the following steps, namely, (1) wheat flour or a raw material powder containing wheat flour and starch as a main component, to which alginic acid and / or alginate is added, and an alkaline agent, If necessary, salt and the like are added, and the mixture is kneaded with water to prepare a substantially neutral to weakly alkaline noodle dough for the outer layer, and (2) wheat flour or a raw material flour containing wheat flour and starch as the main component is added to the above Add alginic acid and / or alginate, an alkaline agent in a relatively large amount or almost the same amount as the amount added to the outer layer noodle dough,
Furthermore, if necessary, add salt or the like and knead with water,
Prepare an almost neutral to weakly alkaline dough for the inner layer,
(3) The above-mentioned outer layer noodle dough and inner layer noodle dough are each made into a noodle strip by a conventional method such as roll rolling, and these are further subjected to composite rolling to form an outer layer / inner layer / outer layer noodle strip.
A noodle band is prepared by a conventional method, (4) the noodle band is treated with an acid solution at the same time as the gelatinization treatment to adjust the noodle band pH to an acidic range, and (5) the noodle band subjected to the pH adjustment. A method for producing three-layer raw noodles, which comprises a step of sterilizing by heating after packaging and sealing.
の方が内層用麺生地よりも澱粉含量が相対的に高いこと
を特徴とする請求項１もしくは２に記載の三層生麺類の
製造方法。3. The three-layer raw noodles according to claim 1, wherein in the step (1), the noodle material for the outer layer has a relatively higher starch content than the noodle material for the inner layer. Production method.
生地ｐＨが約６．５〜９．０になるようにアルカリ剤を
添加することを特徴とする請求項１から３のいずれかに
記載の三層生麺類の製造方法。4. In the steps (1) and (2),
The method for producing three-layer raw noodles according to any one of claims 1 to 3, wherein an alkali agent is added so that the dough has a pH of about 6.5 to 9.0.
麺線ｐＨを約６以下とすることを特徴とする請求項１か
ら４のいずれかに記載の三層生麺類の製造方法。5. The method for producing three-layer raw noodles according to claim 1, wherein in the step (4), the pH of the noodle strings after the acid solution treatment is about 6 or less.
地を、常圧または減圧下で調製することを特徴とする請
求項１から５のいずれかに記載の三層生麺類の製造方
法。6. The method for producing a three-layer raw noodles according to claim 1, wherein the noodle dough for the inner layer and / or the outer layer is prepared under normal pressure or reduced pressure.
を、常圧または減圧下で調製することを特徴とする請求
項１から５のいずれかに記載の三層生麺類の製造方法。7. The method for producing three-layer raw noodles according to claim 1, wherein the noodle strips for the inner layer and / or the outer layer are prepared under normal pressure or reduced pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07028293A JP3157335B2 (en) | 1993-03-29 | 1993-03-29 | Method for producing three-layer raw noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07028293A JP3157335B2 (en) | 1993-03-29 | 1993-03-29 | Method for producing three-layer raw noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06276973A true JPH06276973A (en) | 1994-10-04 |
| JP3157335B2 JP3157335B2 (en) | 2001-04-16 |
Family
ID=13426983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP07028293A Expired - Fee Related JP3157335B2 (en) | 1993-03-29 | 1993-03-29 | Method for producing three-layer raw noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3157335B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013226079A (en) * | 2012-04-26 | 2013-11-07 | Nisshin Flour Milling Inc | Multilayered noodle |
| JP2015154725A (en) * | 2014-02-20 | 2015-08-27 | 株式会社日清製粉グループ本社 | Multilayer raw noodle and manufacturing method thereof |
| JP2019062850A (en) * | 2017-10-04 | 2019-04-25 | 日本製粉株式会社 | Manufacturing method of multilayered noodles |
| JP2019176814A (en) * | 2018-03-30 | 2019-10-17 | 日清食品ホールディングス株式会社 | Method for producing cooked chilled chinese noodle |
| JP2020162468A (en) * | 2019-03-29 | 2020-10-08 | 日清食品ホールディングス株式会社 | Producing method of refrigerated spaghetti-like food that is eaten as it is with liquid sauce |
| US20200323247A1 (en) * | 2017-12-28 | 2020-10-15 | Shimadaya Corporation | Good-texture healthy boiled noodle |
| JP7181429B1 (en) * | 2022-03-17 | 2022-11-30 | 日清製粉株式会社 | Method for producing refrigerated cooked noodles eaten without reheating |
-
1993
- 1993-03-29 JP JP07028293A patent/JP3157335B2/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013226079A (en) * | 2012-04-26 | 2013-11-07 | Nisshin Flour Milling Inc | Multilayered noodle |
| JP2015154725A (en) * | 2014-02-20 | 2015-08-27 | 株式会社日清製粉グループ本社 | Multilayer raw noodle and manufacturing method thereof |
| JP2019062850A (en) * | 2017-10-04 | 2019-04-25 | 日本製粉株式会社 | Manufacturing method of multilayered noodles |
| US20200323247A1 (en) * | 2017-12-28 | 2020-10-15 | Shimadaya Corporation | Good-texture healthy boiled noodle |
| JP2019176814A (en) * | 2018-03-30 | 2019-10-17 | 日清食品ホールディングス株式会社 | Method for producing cooked chilled chinese noodle |
| JP2020162468A (en) * | 2019-03-29 | 2020-10-08 | 日清食品ホールディングス株式会社 | Producing method of refrigerated spaghetti-like food that is eaten as it is with liquid sauce |
| JP7181429B1 (en) * | 2022-03-17 | 2022-11-30 | 日清製粉株式会社 | Method for producing refrigerated cooked noodles eaten without reheating |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3157335B2 (en) | 2001-04-16 |
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