JPH0646781A - Production of quick boiled noodles - Google Patents
Production of quick boiled noodlesInfo
- Publication number
- JPH0646781A JPH0646781A JP3162805A JP16280591A JPH0646781A JP H0646781 A JPH0646781 A JP H0646781A JP 3162805 A JP3162805 A JP 3162805A JP 16280591 A JP16280591 A JP 16280591A JP H0646781 A JPH0646781 A JP H0646781A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- noodles
- flour
- porous
- dried
- 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
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- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、茹で上がり時間が短縮
された生麺類及び乾麺類を製造する方法に関するもので
ある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing raw noodles and dry noodles having a short boiling time.
【０００２】[0002]
【従来の技術】生麺や乾麺は小麦粉及び水を主原料とし
て混捏、製麺し、必要に応じて乾燥する工程を経て製造
されるものである。しかしこうして製造された従来の麺
類、すなわち生麺や乾麺は、茹で時間が長いという欠点
があった。2. Description of the Related Art Raw noodles and dry noodles are produced by a process of kneading and making noodles using wheat flour and water as main raw materials, and drying if necessary. However, the conventional noodles produced in this way, that is, raw noodles and dry noodles, have a drawback that they take a long time to boil.
【０００３】元来太物の生麺（うどん麺）は、茹で上げ
直後に食べる方がおいしいが、茹で時間が２０〜２５分
と長くかかるばかりでなく燃料の消費も多い。そのため
に、一度１０〜１５分かけて茹で上げたものを再度１〜
３分程度の湯戻して供せられることが多いが、本来のう
どんの食感が損なわれてしまう。また乾麺は、生麺や半
生麺と異なって水分の含量が少ないために、日持ちがよ
いという特長がある。しかし食生活の簡便化傾向が強い
ところから、茹で時間が約１５分も必要であるという欠
点のために、乾麺うどんの消費が減少してきている。Originally, thick raw noodles (udon noodles) are better to eat immediately after being boiled, but they take a long time of 20 to 25 minutes and also consume a lot of fuel. For that purpose, once boiled for 10 to 15 minutes
Although it is often served with hot water for about 3 minutes, the original texture of udon will be lost. Unlike raw noodles and semi-raw noodles, dry noodles have a low water content, and thus have the advantage of having a long shelf life. However, since the tendency to simplify the eating habits is strong, the consumption of dried noodles is decreasing due to the drawback that it takes about 15 minutes to boil.
【０００４】そこで、茹で上がり時間を短縮するために
麺線を薄くしたり、中心部に溝を入れたりする手段が検
討されたが、食感が本来のうどんとは異なってしまい、
到底満足できるものではなかった。Therefore, a method of thinning the noodle strings or forming a groove in the center has been studied in order to shorten the boiling time, but the texture is different from the original udon,
It wasn't quite satisfactory.
【０００５】[0005]
【発明が解決しようとする課題】そこで本発明は、麺本
来の食感を低下させることなく茹で上がり時間を短縮で
きる、改良された麺類の製造方法を提供することを目的
とした。SUMMARY OF THE INVENTION It is therefore an object of the present invention to provide an improved method for producing noodles which can shorten the boiling time without deteriorating the original texture of noodles.
【０００６】[0006]
【課題を解決するための手段】上記の目的を達成するた
めに本発明は、穀粉又はデンプンを吸湿状態で加圧押出
機によりノズルを介して大気中に押し出して膨化穀粉又
は膨化デンプンを得、次いで該膨化穀粉又は膨化デンプ
ンを粉砕したのち小麦粉と配合して常法に従って製麺す
るか、又は、穀粉又はデンプンを吸湿状態で加熱処理し
てアルファ化させたのち凍結乾燥して多孔質穀粉又は多
孔質デンプンを得、次いで該多孔質穀粉又は多孔質デン
プンを粉砕したのち小麦粉と配合して常法に従って製麺
するか、あるいは穀粉又はデンプンを希酸やデンプン分
解酵素により加水分解したデキストリンの水溶液を凍結
乾燥又は噴霧乾燥して多孔質デキストリンを得、次いで
該多孔質デキストリンを粉砕したのち小麦粉と配合して
常法に従って製麺するか、のいずれかの方法によって早
茹で乾麺を製造するものである。To achieve the above object, the present invention is to extrude flour or starch in a hygroscopic state by a pressure extruder through a nozzle into the atmosphere to obtain puffed flour or puffed starch, Then, the puffed flour or puffed starch is crushed and then mixed with wheat flour to make noodles according to a conventional method, or the flour or starch is heat-treated in a hygroscopic state to be gelatinized and then freeze-dried to form a porous flour or A porous starch is obtained, and then the porous flour or the porous starch is crushed and then mixed with wheat flour to make noodles according to a conventional method, or an aqueous solution of dextrin obtained by hydrolyzing the flour or starch with a dilute acid or a starch-degrading enzyme. Is freeze-dried or spray-dried to obtain a porous dextrin, and then the porous dextrin is crushed and then mixed with flour to prepare noodles according to a conventional method. Luke, it is intended to produce a fast boil dried noodles by any of the methods.
【０００７】本発明において用いられる穀粉としては、
小麦、大麦、ハト麦、ライ麦、米、ソバ、アワ、ヒエ、
大豆等の粉が挙げられ、またデンプンとしては、コーン
スターチの他、馬鈴薯デンプン、甘蔗デンプン、タピオ
カデンプン、小麦デンプン、米デンプン等が挙げられ
る。The flour used in the present invention includes:
Wheat, barley, dove, rye, rice, buckwheat, millet, millet,
Examples of the starch include flour such as soybean, and examples of the starch include corn starch, potato starch, cane starch, tapioca starch, wheat starch, and rice starch.
【０００８】これらの穀粉やデンプンは、例えば２０％
程度の水分を含有した吸湿状態で、例えば２軸のスクリ
ューエクストルーダー等を用いて圧縮し、細いノズルか
ら大気中に押し出して急激に膨化させ、さらに冷却した
のち微粉砕して用いられる。或いはまた、例えば４０％
程度の水分を含有した吸湿状態で、例えば密閉耐圧容器
に入れて、例えば１１０℃１０分間程度の加熱を行って
アルファ化し、さらに凍結乾燥したのち微粉砕して用い
られる。更にまた、一旦希酸やデンプン酵素で加水分解
して得たデキストリンの濃縮水溶液を、凍結乾燥又は噴
霧乾燥したのち微粉砕して用いてもよい。These flours and starches contain, for example, 20%
In a hygroscopic state containing a certain amount of water, for example, it is compressed using a twin screw extruder or the like, extruded into the atmosphere from a thin nozzle to rapidly expand, and further cooled and then finely pulverized for use. Or, for example, 40%
In a hygroscopic state containing a certain amount of water, it is put in, for example, a closed pressure-resistant container, heated at 110 ° C. for about 10 minutes to be gelatinized, further freeze-dried, and then finely pulverized for use. Furthermore, a concentrated aqueous solution of dextrin obtained by once hydrolyzing it with a dilute acid or a starch enzyme may be freeze-dried or spray-dried and then finely pulverized for use.
【０００９】このような処理をした穀粉やデンプンは、
小麦粉に対して１〜５０重量％、より好ましくは５〜２
０重量％を配合される。配合量が１重量％未満では本発
明の目的は達成されず、また５０重量％を超えると通常
の麺類とは食感や風味が異なったものとなるから、好ま
しくない。[0009] The flour and starch treated in this way are
1 to 50% by weight of wheat flour, more preferably 5 to 2
0 wt% is compounded. If the blending amount is less than 1% by weight, the object of the present invention cannot be achieved, and if it exceeds 50% by weight, the texture and flavor are different from those of ordinary noodles, which is not preferable.
【００１０】本発明に従って麺類を製造するにあたって
は、上記の小麦粉配合物に対して食塩や水など、更に必
要に応じてデンプンなどを添加し、常法に従って混捏、
製麺し、更に必要に応じて乾燥を行うものである。In producing noodles according to the present invention, salt, water, etc., and if necessary starch, etc. are added to the above-mentioned flour mixture, and kneaded according to a conventional method.
The noodles are made and further dried if necessary.
【００１１】[0011]
【作用】本発明に従って製造された麺類は熱湯中に投じ
た時の水の吸収が早く、また麺の中心部への熱の伝達が
良好であって、茹で上がり時間が著しく短縮される。The noodles produced according to the present invention absorb water rapidly when they are poured into boiling water, and the heat transfer to the center of the noodles is good, and the boiling time is shortened remarkably.
【００１２】[0012]
【実施例】以下、本発明を実施例によって説明するが、
本発明はこれらによって限定を受けるものではない。EXAMPLES The present invention will be described below with reference to examples.
The present invention is not limited by these.
【００１３】（実施例１）２０％の水分を含むコーンス
ターチを２軸のスクリューエクストルーダーによって加
圧押出して膨化コーンスターチを得、これを６０メッシ
ュ通過となるように微粉砕した。Example 1 Corn starch containing 20% water was extruded under pressure by a twin screw extruder to obtain expanded corn starch, which was finely pulverized so that it could pass through 60 mesh.
【００１４】製麺用小麦粉９００ｇに対して前記の膨化
コーンスターチの微粉砕物１００ｇを配合し、これに食
塩３０ｇと水３３０ｇとを加えて混合機に入れ、混捏し
たのち常法によって製麺し、切刃＃９で切ってうどん麺
を得た。これを熱湯で茹で上げたところ、９〜１０分で
茹で上がった。[0014] To 900 g of wheat flour for noodle making, 100 g of the above-mentioned pulverized cornstarch pulverized product was added, to which 30 g of salt and 330 g of water were added, put in a mixer, kneaded, and then noodles were prepared by a conventional method. Udon noodles were obtained by cutting with a cutting blade # 9. When this was boiled in boiling water, it boiled in 9 to 10 minutes.
【００１５】（比較例１）膨化コーンスターチを用いず
製麺用小麦粉１０００ｇを用いた他は実施例１と同様に
して得たうどん麺を、実施例１と同様に熱湯で茹で上げ
たところ、２０〜２２分かかって茹で上がった。Comparative Example 1 Udon noodles obtained in the same manner as in Example 1 except for using 1000 g of wheat flour for noodle making without using expanded corn starch were boiled in boiling water in the same manner as in Example 1 to find 20 It took about 22 minutes to boil.
【００１６】（比較例２）膨化コーンスターチに代えて
タピオカデンプン１００ｇを用いた他は実施例１と同様
にして得たうどん麺を、実施例１と同様に熱湯で茹で上
げたところ、１５〜１６分かかって茹で上がった。(Comparative Example 2) Udon noodles obtained in the same manner as in Example 1 except that 100 g of tapioca starch was used in place of the expanded corn starch were boiled in boiling water in the same manner as in Example 1 to give 15-16. It took me a minute to boil.
【００１７】（実施例２）実施例１と同じ配合によって
同様にして製麺し、切刃＃１０で切ってうどん麺とし、
乾燥して干しうどんを得た。これを熱湯で茹で上げたと
ころ、４〜４．５分で茹で上がった。(Example 2) A noodle was prepared in the same manner as in Example 1 and cut with a cutting blade # 10 to give a udon noodle.
I dried and got dried udon. When this was boiled in boiling water, it boiled in 4 to 4.5 minutes.
【００１８】（比較例３）比較例１と同じ配合によって
同様にして製麺した他は実施例２と同様にして得た干し
うどんを、実施例２と同様に熱湯で茹で上げたところ、
８〜１０分かかって茹で上がった。Comparative Example 3 A dried udon obtained in the same manner as in Example 2 except that noodles were prepared in the same manner as in Comparative Example 1 and boiled in hot water in the same manner as in Example 2,
It took 8-10 minutes to boil.
【００１９】（実施例３）４０％の水分を含む馬鈴薯デ
ンプンをオートクレーブに入れ、１１０℃で１０分加熱
してアルファ化デンプンとし、これを凍結乾燥して多孔
質馬鈴薯デンプンを得、これを６０メッシュ通過となる
ように微粉砕した。Example 3 Potato starch containing 40% water was placed in an autoclave and heated at 110 ° C. for 10 minutes to give pregelatinized starch, which was freeze-dried to obtain porous potato starch. It was finely pulverized so that it would pass through a mesh.
【００２０】製麺用小麦粉９００ｇに対して前記の多孔
質馬鈴薯デンプンの微粉砕物５０ｇとタピオカデンプン
５０ｇとを配合し、これに食塩３０ｇと水３５０ｇとを
加えて混合機に入れ、混捏したのち常法によって製麺
し、切刃＃９で切ってうどん麺を得た。これを熱湯で茹
で上げたところ、１０分で茹で上がった。To 900 g of wheat flour for noodle making, 50 g of the above-mentioned finely pulverized porous potato starch and 50 g of tapioca starch were blended, 30 g of salt and 350 g of water were added thereto, and the mixture was put into a mixer and kneaded. Noodles were prepared by a conventional method and cut with a cutting blade # 9 to obtain udon noodles. When this was boiled in boiling water, it boiled in 10 minutes.
【００２１】（比較例４）多孔質馬鈴薯デンプンを用い
ず、製麺用小麦粉９００ｇに対してタピオカデンプン１
００ｇを用いた他は実施例３と同様にして得たうどん麺
を、実施例３と同様に熱湯で茹で上げたところ、１５〜
１６分かかって茹で上がった。(Comparative Example 4) Without using the porous potato starch, 1 tapioca starch was added to 900 g of wheat flour for noodle making.
Udon noodles obtained in the same manner as in Example 3 except that 100 g was boiled in boiling water in the same manner as in Example 3
It took 16 minutes to boil.
【００２２】（実施例４）実施例３と同じ配合によって
同様にして製麺し、切刃＃１０で切ってうどん麺とし、
乾燥して干しうどんを得た。これを熱湯で茹で上げたと
ころ、４．５分で茹で上がった。Example 4 Noodles were made in the same manner with the same composition as in Example 3 and cut with a cutting blade # 10 to give udon noodles.
I dried and got dried udon. When this was boiled in boiling water, it boiled in 4.5 minutes.
【００２３】（比較例５）比較例４と同じ配合によって
同様にして製麺した他は実施例４と同様にして得た干し
うどんを、実施例４と同様に熱湯で茹で上げたところ、
９〜１０分かかって茹で上がった。Comparative Example 5 A dried udon obtained in the same manner as in Example 4 except that noodles were prepared in the same manner as in Comparative Example 4 and boiled in boiling water in the same manner as in Example 4,
It took 9-10 minutes to boil.
【００２４】（実施例５）粉末状の市販デキストリン
（日澱化学、アミコールＮｏ１）を水に混合して濃厚溶
液とし、これを噴霧乾燥して多孔質デキストリンを得、
さらに３０メッシュ通過となるように微粉砕した。(Example 5) Powdered commercial dextrin (Nichitan Kagaku, Amycol No1) was mixed with water to form a concentrated solution, which was spray-dried to obtain a porous dextrin.
Further, it was finely pulverized so as to pass through 30 mesh.
【００２５】製麺用小麦粉９００ｇに対して前記の多孔
質デキストリン１００ｇを配合し、これに食塩３０ｇと
水４００ｇとを加えて混合機に入れ、混捏したのち常法
によって製麺し、切刃＃１０で切ってうどん麺とし、乾
燥して干しうどんを得た。これを熱湯で茹で上げたとこ
ろ、４〜４．５分で茹で上がった。900 g of wheat flour for noodle making was mixed with 100 g of the above-mentioned porous dextrin, 30 g of salt and 400 g of water were added thereto, and the mixture was put into a mixer and kneaded. Udon noodles were cut by 10 and dried to obtain dried udon. When this was boiled in boiling water, it boiled in 4 to 4.5 minutes.
【００２６】（比較例６）多孔質デキストリンを用いず
製麺用小麦粉１０００ｇを用いた他は実施例５と同様に
して得た干しうどんを、実施例５と同様に熱湯で茹で上
げたところ、８〜１０分かかって茹で上がった。(Comparative Example 6) A dried udon noodle obtained in the same manner as in Example 5 except that 1000 g of wheat flour for noodle making was used without using the porous dextrin was boiled in hot water as in Example 5. It took 8-10 minutes to boil.
【００２７】（実施例６）比較例６で得られた茹で上が
り麺を凍結乾燥したのち６０メッシュ通過となるように
微粉砕して、多孔質麺粉を得た。(Example 6) The boiled noodles obtained in Comparative Example 6 were freeze-dried and then pulverized so as to pass through 60 mesh to obtain a porous noodle powder.
【００２８】製麺用小麦粉９００ｇに対して前記の多孔
質麺粉１００ｇを配合した他は実施例５と同様にして得
た干しうどんを、実施例５と同様に熱湯で茹で上げたと
ころ、４．５〜５分で茹で上がった。Dried udon obtained in the same manner as in Example 5 except that 100 g of the above-mentioned porous noodle powder was mixed with 900 g of wheat flour for noodle making was boiled in boiling water as in Example 5, and 4 It boiled in 5-5 minutes.
【００２９】[0029]
【発明の効果】本発明の早茹で麺類の製造方法によれ
ば、食感や風味を損なうことなく茹で上がり時間を著し
く短縮でき、食生活の簡便化に対応する即席調理を可能
とする生麺や乾麺等の麺類が提供できるものである。EFFECTS OF THE INVENTION According to the method for producing fast-boiled noodles of the present invention, it is possible to remarkably shorten the boil-up time without impairing the texture and flavor, and to enable ready-to-cook instant noodles corresponding to a simplified eating habit. And noodles such as dried noodles can be provided.
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【手続補正書】[Procedure amendment]
【提出日】平成３年７月２３日[Submission date] July 23, 1991
【手続補正１】[Procedure Amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００８[Correction target item name] 0008
【補正方法】変更[Correction method] Change
【補正内容】[Correction content]
【０００８】これらの穀粉やデンプンは、例えば２０％
程度の水分を含有した吸湿状態で、例えば２軸のスクリ
ューエクストルーダー等を用いて圧縮し、細いノズルか
ら大気中に押し出して急激に膨化させ、さらに冷却した
のち微粉砕して用いられる。或いはまた、例えば４０％
程度の水分を含有した吸湿状態で、例えば密閉耐圧容器
に入れて、例えば１１０℃１０分間程度の加熱を行って
アルファ化し、さらに凍結乾燥したのち微粉砕して用い
られる。更にまた、一旦希酸やデンプン分解酵素で加水
分解して得たデキストリンの濃縮水溶液を、凍結乾燥又
は噴霧乾燥したのち微粉砕して用いてもよい。These flours and starches contain, for example, 20%
In a hygroscopic state containing a certain amount of water, for example, it is compressed using a twin screw extruder or the like, extruded into the atmosphere from a thin nozzle to rapidly expand, and further cooled and then finely pulverized for use. Or, for example, 40%
In a hygroscopic state containing a certain amount of water, it is put in, for example, a closed pressure-resistant container, heated at 110 ° C. for about 10 minutes to be gelatinized, further freeze-dried, and then finely pulverized for use. Furthermore, a concentrated aqueous solution of dextrin once hydrolyzed with a dilute acid or amylolytic enzyme may be freeze-dried or spray-dried and then finely pulverized for use.
Claims (3)
機によりノズルを介して大気中に押し出して膨化穀粉又
は膨化デンプンを得、次いで該膨化穀粉又は膨化デンプ
ンを粉砕したのち小麦粉と配合して常法に従って製麺す
ることを特徴とする早茹で麺類の製造方法。1. A flour or starch is extruded in a hygroscopic state into the atmosphere through a nozzle by a pressure extruder to obtain a puffed flour or a puffed starch, and then the puffed flour or the puffed starch is crushed and then blended with wheat flour. A method for producing early boiled noodles, which comprises making noodles according to a conventional method.
してアルファ化させたのち凍結乾燥して多孔質穀粉又は
多孔質デンプンを得、次いで該多孔質穀粉又は多孔質デ
ンプンを粉砕したのち小麦粉と配合して常法に従って製
麺することを特徴とする早茹で麺類の製造方法。2. A cereal flour or starch is heat-treated in a hygroscopic state to be gelatinized and then freeze-dried to obtain a porous cereal flour or a porous starch. Then, the porous cereal flour or a porous starch is crushed and then mixed with wheat flour. A method for producing fast-boiled noodles, which comprises blending and making noodles according to a conventional method.
酵素により加水分解したデキストリンの水溶液を凍結乾
燥又は噴霧乾燥して多孔質デキストリンを得、次いで該
多孔質デキストリンを粉砕したのち小麦粉と配合して常
法に従って製麺することを特徴とする早茹で麺類の製造
方法。3. An aqueous dextrin solution obtained by hydrolyzing cereal flour or starch with a dilute acid or amylolytic enzyme is freeze-dried or spray-dried to obtain a porous dextrin, and the porous dextrin is pulverized and then mixed with wheat flour. A method for producing early boiled noodles, which comprises making noodles according to a conventional method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3162805A JPH0646781A (en) | 1991-04-03 | 1991-07-03 | Production of quick boiled noodles |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3-70855 | 1991-04-03 | ||
| JP7085591 | 1991-04-03 | ||
| JP3162805A JPH0646781A (en) | 1991-04-03 | 1991-07-03 | Production of quick boiled noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0646781A true JPH0646781A (en) | 1994-02-22 |
Family
ID=26411980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3162805A Pending JPH0646781A (en) | 1991-04-03 | 1991-07-03 | Production of quick boiled noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0646781A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010004822A (en) * | 2008-06-27 | 2010-01-14 | Nisshin Flour Milling Inc | Instant noodle grain flour composition containing crushed product of heat granulated wheat flour |
| CN102058062A (en) * | 2010-11-18 | 2011-05-18 | 河南工业大学 | Method for improving quality of quick-frozen dumplings by using porous starch |
| TWI407917B (en) * | 2008-02-18 | 2013-09-11 | Nisshin Flour Milling Inc | A cereal composition for instant noodles, and a method for producing the instant noodles |
| JP2015192657A (en) * | 2014-03-26 | 2015-11-05 | 日清製粉株式会社 | Method for producing puffed powder |
| CN109673944A (en) * | 2019-01-08 | 2019-04-26 | 贵州盛茂白芨开发有限公司 | A kind of production method of alkali-free macaroni |
| US10420357B2 (en) | 2014-07-10 | 2019-09-24 | Standard Foods Corporation | Method for preparing instant noodle, flour composition for instant noodle and use thereof |
-
1991
- 1991-07-03 JP JP3162805A patent/JPH0646781A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI407917B (en) * | 2008-02-18 | 2013-09-11 | Nisshin Flour Milling Inc | A cereal composition for instant noodles, and a method for producing the instant noodles |
| JP2010004822A (en) * | 2008-06-27 | 2010-01-14 | Nisshin Flour Milling Inc | Instant noodle grain flour composition containing crushed product of heat granulated wheat flour |
| CN102058062A (en) * | 2010-11-18 | 2011-05-18 | 河南工业大学 | Method for improving quality of quick-frozen dumplings by using porous starch |
| JP2015192657A (en) * | 2014-03-26 | 2015-11-05 | 日清製粉株式会社 | Method for producing puffed powder |
| US10420357B2 (en) | 2014-07-10 | 2019-09-24 | Standard Foods Corporation | Method for preparing instant noodle, flour composition for instant noodle and use thereof |
| CN109673944A (en) * | 2019-01-08 | 2019-04-26 | 贵州盛茂白芨开发有限公司 | A kind of production method of alkali-free macaroni |
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