JPH07132060A - Retortable dry noodle - Google Patents
Retortable dry noodleInfo
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- JPH07132060A JPH07132060A JP5282709A JP28270993A JPH07132060A JP H07132060 A JPH07132060 A JP H07132060A JP 5282709 A JP5282709 A JP 5282709A JP 28270993 A JP28270993 A JP 28270993A JP H07132060 A JPH07132060 A JP H07132060A
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、レトルト用乾麺に関す
る。TECHNICAL FIELD The present invention relates to dry noodles for retort.
【０００２】[0002]
【従来の技術】例えば、うどん、中華麺、スパゲッティ
ーやマカロニのようなパスタ類等の麺類を、直接調味液
等と共に容器に封入し、レトルトで加圧加熱して調理す
ることが行われている。このようなレトルト処理によれ
ば、麺の調理時間の短縮、調理作業工程の簡略化を達成
できる共に、麺の保存性を向上することができる。2. Description of the Related Art For example, noodles such as udon, Chinese noodles, pasta such as spaghetti and macaroni are directly enclosed in a container together with a seasoning liquid and heated under pressure in a retort for cooking. . According to such a retort treatment, it is possible to shorten the cooking time of noodles, simplify the cooking work process, and improve the shelf life of noodles.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、上述の
ようなレトルト処理による麺類の調理において、従来の
小麦粉を主成分とする麺は、容易に煮崩れし、甚だしい
場合にはもはや麺形状を保てないほど劣化してしまう。
また、食感も軟弱化し、さらには、麺成分が分散して調
味液が濁り、著しく品質が低下する等の問題点がある。However, in cooking noodles by the retort treatment as described above, the conventional noodles containing wheat flour as the main component are easily boiled down, and in the extreme cases, the noodle shape can be maintained. It deteriorates so much that it does not exist.
In addition, there is a problem that the texture becomes soft, and the noodle ingredients are dispersed to make the seasoning liquid cloudy, resulting in a marked deterioration in quality.
【０００４】本発明は、かかる点に鑑みてなされたもの
であり、レトルト処理による煮崩れや調味液の濁りが起
こり難く、かつ、優れた食感を維持することができるレ
トルト用乾麺を提供する。The present invention has been made in view of the above points, and provides a dry noodle for a retort which is less likely to be boiled down due to the retort treatment or cloudy in the seasoning liquid and which can maintain an excellent texture. .
【０００５】[0005]
【課題を解決するための手段】本発明は、小麦粉１００
重量部、乾燥卵白５〜３０重量部、乳化剤０．１〜３．
０重量部、および、油脂０．１〜３．０重量部を含有
し、かつ、水分が１５％以下であるレトルト用乾麺を提
供する。DISCLOSURE OF THE INVENTION The present invention relates to flour 100.
Parts by weight, dried egg white 5 to 30 parts by weight, emulsifier 0.1 to 3.
A dry noodle for retort containing 0 part by weight and 0.1 to 3.0 parts by weight of oil and fat, and having a water content of 15% or less.
【０００６】以下、本発明をさらに詳細に説明する。The present invention will be described in more detail below.
【０００７】本発明のレトルト用乾麺において、主成分
である小麦粉の種類は、いずれのタイプのものも使用可
能であるが、好ましくは、乾麺の種類（すなわち、うど
ん、中華麺、パスタ等）に応じて選択される。例えば、
パスタの場合、好ましくは硬質小麦粉、更に最も好まし
くはデュラム小麦のセモリナが望ましい。In the dry noodles for retort of the present invention, any type of wheat flour can be used as a main component, but preferably, it is suitable for dry noodles (ie, udon, Chinese noodles, pasta, etc.). Will be selected accordingly. For example,
In the case of pasta, preferably hard wheat flour, and most preferably durum wheat semolina is desirable.
【０００８】また、乾燥卵白は、麺の形態保持性を向上
させることを目的として配合される。乾燥卵白は市販品
を使用することができる。さらに、規定の配合割合の範
囲内であれば、後述の乳化剤との混合製剤も使用するこ
とができる。Dried egg white is blended for the purpose of improving the shape retention of noodles. As the dried egg white, a commercially available product can be used. Further, a mixed preparation with an emulsifier described below can also be used as long as it is within the range of the prescribed mixing ratio.
【０００９】乾燥卵白の配合割合は、小麦粉１００重量
部に対して、５〜３０重量部、好ましくは、１５〜３０
重量部の割合である。配合量が５重量部未満である場合
には、麺の煮崩れ等を防止する効果が不十分であり、一
方、３０重量部を越えると、ゆで卵様の異質な食感にな
り、且つ、特有の臭いが出るからである。The blending ratio of dried egg white is 5 to 30 parts by weight, preferably 15 to 30 parts by weight, relative to 100 parts by weight of wheat flour.
The ratio is parts by weight. If the blending amount is less than 5 parts by weight, the effect of preventing the noodles from collapsing or the like is insufficient, while if it exceeds 30 parts by weight, a boiled egg-like foreign texture is obtained, and This is because it has a unique odor.
【００１０】また、乳化剤としては一般的に使用されて
いるものを使用できる。例えば、グリセリン脂肪酸エス
テル（グリセリド）、ショ糖脂肪酸エステル、ソルビタ
ン脂肪酸エステル、レシチンまたはカゼインナトリウム
が使用できる。特に、モノグリセリドが好ましい。As the emulsifier, those generally used can be used. For example, glycerin fatty acid ester (glyceride), sucrose fatty acid ester, sorbitan fatty acid ester, lecithin or sodium caseinate can be used. In particular, monoglyceride is preferable.
【００１１】乳化剤の配合割合は、小麦粉１００重量部
に対して、０．１〜３．０重量部、好ましくは０．５〜
１．０重量部である。配合量が０．１重量部未満である
場合には、調味液の濁りが生じ、一方、３．０重量部を
越えると、麺が軟弱化し、異味が生じるためである。The mixing ratio of the emulsifier is 0.1 to 3.0 parts by weight, preferably 0.5 to 100 parts by weight of flour.
It is 1.0 part by weight. This is because if the blending amount is less than 0.1 parts by weight, the seasoning liquid becomes turbid, while if it exceeds 3.0 parts by weight, the noodles become soft and have a bad taste.
【００１２】油脂は、植物性油脂、動物性油脂、それら
の硬化油脂等いずれの油脂も使用可能であるが、好まし
くは大豆硬化油が望ましい。また、これらの油脂は、規
定の配合割合の範囲内であるならば、上述の乳化剤との
混合製剤を使用することも可能である。As the fats and oils, any fats and oils such as vegetable fats and oils, animal fats and oils, and hardened fats and oils thereof can be used, but hydrogenated soybean oil is preferable. In addition, these oils and fats can be used as a mixed preparation with the above-mentioned emulsifier as long as they are in the range of the prescribed mixing ratio.
【００１３】油脂の配合割合は、小麦粉１００重量部に
対して、０．１〜３．０重量部、好ましくは０．５〜
１．０重量部である。配合量が０．１重量部未満である
場合には調味液の濁りが生じ、一方、３．０重量部を越
えると麺が軟弱化するためである。The blending ratio of fats and oils is 0.1 to 3.0 parts by weight, preferably 0.5 to 100 parts by weight of wheat flour.
It is 1.0 part by weight. This is because if the blending amount is less than 0.1 parts by weight, the seasoning liquid becomes cloudy, while if it exceeds 3.0 parts by weight, the noodles become soft.
【００１４】乳化剤および油脂は、麺成分の分散を抑
え、麺に柔軟性を与えることを目的として配合され、そ
れぞれ単独の使用は、調味液の濁りまたは異味が生じる
ので好ましくない。The emulsifier and the fats and oils are blended for the purpose of suppressing the dispersion of the noodle ingredients and imparting flexibility to the noodles, and the use of each alone is not preferable because the seasoning liquid becomes turbid or has an off-taste.
【００１５】本発明のレトルト用乾麺は、さらに、食感
を改善するために、大豆蛋白またはカードランを添加す
ることもできる。The dry noodles for retort according to the present invention may further contain soybean protein or curdlan in order to improve texture.
【００１６】大豆蛋白としては、全脂大豆粉、脱脂大豆
粉、濃縮大豆蛋白、分離大豆蛋白等のいずれのものも使
用可能であるが、濃縮大豆蛋白が好ましい。大豆蛋白の
配合割合は、小麦粉１００重量部に対して、３〜１５重
量部、好ましくは５〜１０重量部である。添加量が３重
量部未満である場合には食感改善効果が不十分であり、
一方、１５重量部を越えると麺が軟弱化するためであ
る。As the soybean protein, any one of full-fat soybean powder, defatted soybean powder, concentrated soybean protein, isolated soybean protein and the like can be used, but concentrated soybean protein is preferable. The blending ratio of soybean protein is 3 to 15 parts by weight, preferably 5 to 10 parts by weight, based on 100 parts by weight of wheat flour. If the added amount is less than 3 parts by weight, the texture improving effect is insufficient,
On the other hand, if it exceeds 15 parts by weight, the noodles become soft.
【００１７】また、カードランの添加量は、小麦粉１０
０重量部に対して、０．５〜５．０重量部、好ましくは
１．０〜３重量部である。添加量が０．５重量部未満で
ある場合には食感改善効果が不十分であり、一方、５．
０重量部を越えると麺が軟弱化するためである。The amount of curdlan added is 10 parts flour.
It is 0.5 to 5.0 parts by weight, preferably 1.0 to 3 parts by weight, relative to 0 parts by weight. When the addition amount is less than 0.5 part by weight, the texture improving effect is insufficient, while
This is because the noodles become soft when the amount exceeds 0 parts by weight.
【００１８】また、本発明のレトルト用乾麺は、そのタ
イプに応じて、その他の成分を含有していても良い。例
えば、小麦粉以外の穀粉、粉末野菜、粉末藻類等の風味
原料、食塩、着色料、ビタミン、重合リン酸塩、カルシ
ウム塩等である。The dry noodles for retort according to the present invention may contain other components depending on its type. For example, flours other than wheat flour, powdered vegetables, flavor raw materials such as powdered algae, salt, colorants, vitamins, polymeric phosphates, calcium salts and the like.
【００１９】本発明のレトルト用乾麺は、１５％以下、
好ましくは８．０〜１３．０％の水分を含有する。ま
た、本発明の乾麺は、その内部が稠密であることが好ま
しい。例えば、凍結乾燥したような内部に細孔が多数あ
るような乾麺では、レトルト処理した場合に煮崩れが生
じるためである。The dry noodles for retort according to the present invention contain 15% or less,
Preferably, it contains water of 8.0 to 13.0%. Further, the dry noodles of the present invention preferably have a dense inside. This is because, for example, dry noodles having a large number of pores inside, such as freeze-dried, will collapse when retorted.
【００２０】本発明のレトルト用乾麺は、次のようにし
て製造することができる。まず、小麦粉、乾燥卵白、乳
化剤および油脂、任意に、大豆蛋白またはカードランを
混合して混合粉を得る。この混合粉に、混合粉１００重
量部に対して２５〜３５重量部となるように水を添加
し、これらを混練する。得られた混練物を、圧延、押
出、延伸または切断して、所望の形状および寸法の麺を
得る。例えば、エクストルーダーを用いて、原料の混
合、水の添加、混練および製麺を連続的に行うこともで
きる。The dry noodles for retort according to the present invention can be manufactured as follows. First, wheat flour, dried egg white, an emulsifier and oil and fat, and optionally soy protein or curdlan are mixed to obtain a mixed powder. Water is added to this mixed powder in an amount of 25 to 35 parts by weight with respect to 100 parts by weight of the mixed powder, and these are kneaded. The resulting kneaded product is rolled, extruded, stretched or cut to obtain noodles having a desired shape and size. For example, using an extruder, it is possible to continuously perform mixing of raw materials, addition of water, kneading and noodle making.
【００２１】次いで、この麺を、水分が１５％以下にな
るように乾燥させる。麺の乾燥は常法に従って行われ
る。例えば、天日乾燥、調湿乾燥、高周波乾燥、遠赤外
線乾燥を行うことができ、調湿乾燥が好ましい。なお、
本発明の乾麺を製造する際には、凍結乾燥で行うことは
好ましくない。凍結乾燥した場合には、上述したように
乾麺内部に多数の細孔が発生し、レトルト処理した場合
に煮崩れが生じやすいからである。Next, the noodles are dried so that the water content is 15% or less. The noodles are dried according to a conventional method. For example, sun drying, humidity conditioning drying, high frequency drying, far infrared ray drying can be performed, and humidity conditioning drying is preferable. In addition,
Freeze-drying is not preferred when producing the dry noodles of the present invention. This is because, when freeze-dried, a large number of pores are generated inside the dry noodles as described above, and when it is retort-treated, it collapses easily.
【００２２】[0022]
【作用】本発明のレトルト用乾麺は、小麦粉、乾燥卵
白、乳化剤および油脂を、所定の割合で含有している。
これにより、乾燥卵白が麺の形態保持性を向上させると
共に、乳化剤および油脂が麺成分の分散を抑え、麺に柔
軟性を与える。また、水分を１５％以下に規定すること
により、さらに麺の形態保持性がより向上される。この
結果、レトルト処理の際に、麺の煮崩れ、食感の軟弱
化、調味液の濁りを防止することができる。The dry noodles for retort according to the present invention contain wheat flour, dried egg white, an emulsifier and fats and oils in a predetermined ratio.
As a result, the dried egg white improves the shape retention of the noodles, and the emulsifier and the oil / fat suppress the dispersion of the noodle components, and give the noodles flexibility. Further, by controlling the water content to be 15% or less, the shape retention of the noodles is further improved. As a result, during the retort treatment, it is possible to prevent the noodles from being boiled down, the texture is weakened, and the seasoning liquid becomes turbid.
【００２３】[0023]
【実施例】以下、本発明の実施例を詳細に説明する。EXAMPLES Examples of the present invention will be described in detail below.
【００２４】試験Ａ （乾麺にすることによる効果） 下記表１に示す組成の混合粉を調製する。この混合粉
に、混合粉１００重量部に対して３０重量部になるよう
に水を添加しながら、常法に従ってエクストルーダーに
より製麺を行い、生麺を得た。Test A (Effect of making dry noodles) A mixed powder having the composition shown in Table 1 below is prepared. While adding water to this mixed powder in an amount of 30 parts by weight with respect to 100 parts by weight of the mixed powder, noodles were made by an extruder according to a conventional method to obtain raw noodles.
【００２５】得られた生麺のうち一方について、湿度８
２％、温度４５℃、１２時間調湿乾燥した後、室温（２
５℃）で水分が１３％まで乾燥を行った。One of the raw noodles obtained had a humidity of 8
2%, temperature 45 ° C, humidity controlled drying for 12 hours, then room temperature (2
It was dried at 5 ° C.) until the water content was 13%.
【００２６】乾燥を行わない生麺および乾麺を、夫々３
分間ゆでた後に、水と共に容器に充填封入し、１２６
℃、２０分のレトルト処理を施した。処理後の麺を、専
門パネル１０名による官能検査によって評価した。この
結果、乾麺（実施例Ａ１）が、生麺（比較例Ａ１）に比
べて、より麺の煮崩れ、麺の軟弱化、液の濁りの少ない
良好な麺質であることが確認された。The raw noodles and non-dried noodles, which are not dried, respectively,
After boiling for 1 minute, fill and enclose in a container with water.
Retort treatment was performed at 20 ° C. for 20 minutes. The noodles after the treatment were evaluated by a sensory test by 10 specialist panels. As a result, it was confirmed that the dry noodles (Example A1) had a better noodle quality with less collapse of noodles, softening of noodles, and less turbidity of liquid than raw noodles (Comparative Example A1).
【００２７】[0027]
【表１】 試験Ｂ （乾燥卵白の効果および配合割合） 表２に示すように、乾燥卵白の配合割合を変更した組成
の混合粉を各種調製する。次に、これらの混合粉に混合
粉１００重量部に対して３０重量部になるように水を添
加しながら、常法に従ってエクストルーダーにより製麺
を行った。得られた生麺を、湿度８２％、温度４５℃、
１２時間調湿乾燥した後、室温（２５℃）で水分が１３
％になるまで乾燥を行った。[Table 1] Test B (Effect of dry egg white and blending ratio) As shown in Table 2, various mixed powders having different composition of dry egg white are prepared. Next, noodles were made by an extruder according to a conventional method while adding 30 parts by weight of water to 100 parts by weight of the mixed powder. The obtained raw noodles are 82% in humidity, 45 ° C in temperature,
After humidity-controlled drying for 12 hours, the water content is 13 at room temperature (25 ° C).
Drying was performed until it became%.
【００２８】得られた乾麺を、それぞれ３分間ゆでた後
に、水とともに容器に充填封入し、１２６℃、２０分の
レトルト処理を施した。これらの処理後の麺を、試験Ａ
と同様に官能検査によって評価した。この結果を表２に
併記する。The dried noodles thus obtained were each boiled for 3 minutes, then filled and sealed in a container together with water and subjected to retort treatment at 126 ° C. for 20 minutes. The noodles after these treatments were tested as Test A.
It evaluated by the sensory test similarly to. The results are also shown in Table 2.
【００２９】[0029]
【表２】 表２から明らかなように、乾燥卵白の配合割合が、５，
１５重量部である、実施例Ｂ１，Ｂ２の乾麺の場合、若
干の液の濁りがあるが、麺の煮崩れ、軟弱化は起こら
ず、ほぼ良好な麺質であった。さらに、乾燥卵白を２
０，３０重量部配合した実施例Ｂ３，Ｂ４の乾麺は、麺
の煮崩れ、軟弱化、液の濁りが全くない良好な麺質を有
していた。[Table 2] As is clear from Table 2, the blending ratio of dried egg white is 5,
In the case of the dry noodles of Examples B1 and B2, which were 15 parts by weight, although the liquid was slightly cloudy, the noodles did not crumble and soften, and the noodle quality was almost good. 2 more dried egg whites
The dry noodles of Examples B3 and B4 mixed with 0,30 parts by weight had good noodle quality without boiling noodles, softening, and turbidity of liquid.
【００３０】しかし、乾燥卵白の配合割合が３重量部で
ある比較例Ｂ１の乾麺は、麺の煮崩れ、麺の軟弱化およ
び液の濁りが起こり、改善効果が不充分であった。ま
た、乾燥卵白の配合割合が４０重量部である比較例Ｂ２
の乾麺は、麺の煮崩れ、軟弱化、液の濁りは認められな
いが、ゆで卵様の異質な食感と乾燥蛋白特有の臭いが強
く出て、食用には不適当であった。However, the dry noodles of Comparative Example B1 containing 3 parts by weight of the dried egg white had an insufficient improvement effect because the noodles boiled down, the noodles became soft and the liquid became cloudy. Further, Comparative Example B2 in which the mixing ratio of dried egg white is 40 parts by weight
No dry noodles, softening, or turbidity of the liquid were observed in the dry noodles of No. 2, but the foreign texture like a boiled egg and the odor peculiar to dry protein were strong and unsuitable for eating.
【００３１】試験Ｃ（乳化剤および油脂の併用の効果） 表３に示すように、乳化剤および油脂の配合割合を変更
した組成の各種の混合粉を調製する。次に、これらの混
合粉に、混合粉１００重量部に対して３０重量部になる
ように水を添加しながら、常法に従ってエクストルーダ
ーにより製麺を行った。Test C (Effect of Combined Use of Emulsifier and Oil) As shown in Table 3, various mixed powders having different compositions of emulsifier and oil are prepared. Next, noodles were made by an extruder according to a conventional method while adding 30 parts by weight of water to 100 parts by weight of the mixed powder.
【００３２】得られた生麺を、湿度８２％、温度４５
℃、１２時間調湿乾燥した後、室温（２５℃）で水分が
１３％になるまで乾燥を行った。The obtained raw noodles were dried at a humidity of 82% and a temperature of 45.
After humidity-controlled drying at 12 ° C. for 12 hours, it was dried at room temperature (25 ° C.) until the water content became 13%.
【００３３】得られた乾麺を、夫々３分間ゆでた後に、
水と共に容器に充填封入し、１２６℃、２０分のレトル
ト処理を施した。これらの処理後の麺を、試験Ａと同様
に官能検査によって評価した。この結果を表３に併記す
る。After boiling the obtained dried noodles for 3 minutes, respectively,
It was filled and sealed in a container with water, and subjected to retort treatment at 126 ° C. for 20 minutes. The noodles after these treatments were evaluated by a sensory test as in Test A. The results are also shown in Table 3.
【００３４】[0034]
【表３】 表３から明らかなように、乳化剤および油脂の両方を配
合した、実施例Ｃ１の乾麺は、麺の煮崩れ、軟弱化、液
の濁りの無い麺質の優れた麺であった。[Table 3] As is clear from Table 3, the dry noodles of Example C1 in which both the emulsifier and the oil and fat were blended were excellent in noodle quality with no collapse of noodles, no softening, and no turbidity of the liquid.
【００３５】これに対して、乳化剤及び油脂の少なくと
も一方を配合しなかった、比較例Ｃ１〜Ｃ５の乾麺は、
液の濁りまたは異味の発現が生じ良好な麺質が得られな
かった。On the other hand, the dry noodles of Comparative Examples C1 to C5, in which at least one of the emulsifier and the fat and oil was not blended,
Good noodle quality could not be obtained due to turbidity of the liquid or development of off-taste.
【００３６】試験Ｄ （乳化剤の配合割合） 表４に示すように，乳化剤の配合割合を変更した組成の
混合粉を各種調製する。次に、これらの混合粉に、混合
粉１００重量部に対して３０重量部になるように水を添
加しながら、常法に従ってエクストルーダーにより製麺
を行った。得られた生麺を、湿度８２％、温度４５℃、
１２時間調湿乾燥した後、室温（２５℃）で水分が１３
％になるまで乾燥を行った。Test D (Blending Ratio of Emulsifier) As shown in Table 4, various mixed powders having different compositions of the emulsifying agent are prepared. Next, noodles were made by an extruder according to a conventional method while adding 30 parts by weight of water to 100 parts by weight of the mixed powder. The obtained raw noodles are 82% in humidity, 45 ° C in temperature,
After humidity-controlled drying for 12 hours, the water content is 13 at room temperature (25 ° C).
Drying was performed until it became%.
【００３７】得られた乾麺を夫々３分間ゆでた後に、水
と共に容器に充填封入し、１２６℃、２０分のレトルト
処理を行った。これらの処理後の麺を、試験Ａと同様に
官能検査によって評価した。この結果を表４に併記す
る。The dried noodles thus obtained were each boiled for 3 minutes, then filled and sealed in a container together with water, and retort-treated at 126 ° C. for 20 minutes. The noodles after these treatments were evaluated by a sensory test as in Test A. The results are also shown in Table 4.
【００３８】[0038]
【表４】 表４から明らかなように、乳化剤の配合量が０．１，
３．０重量部である実施例Ｄ１，Ｄ３の乾麺の場合、若
干の軟弱化と液の濁りが見られたが、ほぼ良好な麺質で
あった。また、乳化剤の配合量が０．５重量部である実
施例Ｄ２の乾麺は、麺の煮崩れ、軟弱化および液の濁り
のいずれも認められない優れた麺質の麺が得られた。し
かし、乳化剤を５．０重量部配合した比較例Ｄ１の乾麺
は、やや軟弱化の傾向と異味があり、麺質の劣る麺であ
った。[Table 4] As is clear from Table 4, the emulsifier content is 0.1,
In the case of the dry noodles of Examples D1 and D3 in which the amount was 3.0 parts by weight, some softening and cloudiness of the liquid were observed, but the noodle quality was almost good. In addition, the dry noodles of Example D2 containing 0.5 parts by weight of the emulsifier gave excellent noodle quality in which neither boiling down, softening, nor cloudiness of the liquid was observed. However, the dry noodles of Comparative Example D1 containing 5.0 parts by weight of the emulsifier had a slightly softening tendency and off-taste, and had poor noodle quality.
【００３９】試験Ｅ （油脂の配合割合） 表５に示すように、乳化剤の配合割合を変更した組成の
混合粉を各種調製する。これらの混合粉に、混合粉１０
０重量部に対して３０重量部となるように水を添加しつ
つ、常法に従ってエクストルーダーにより製麺を行っ
た。得られた生麺を、湿度８２％、温度４５℃、１２時
間調湿乾燥した後、室温（２５℃）で水分が１３％にな
るまで乾燥を行った。Test E (Fat and Oil Mixing Ratio) As shown in Table 5, various mixed powders having different composition of emulsifying agent are prepared. To these mixed powder, mixed powder 10
Noodles were made using an extruder according to a conventional method while adding 30 parts by weight of water to 0 parts by weight. The obtained raw noodles were humidity-dried at a humidity of 82% and a temperature of 45 ° C. for 12 hours, and then dried at room temperature (25 ° C.) until the water content became 13%.
【００４０】得られた乾麺を、夫々３分間ゆでた後に、
水と共に容器に充填封入し、１２６℃、２０分のレトル
ト処理を行った。これらの処理後の麺を、試験Ａと同様
に官能検査によって評価した。この結果を表５に併記す
る。After boiling the obtained dried noodles for 3 minutes, respectively,
A container was filled with water and sealed, and retort treatment was performed at 126 ° C. for 20 minutes. The noodles after these treatments were evaluated by a sensory test as in Test A. The results are also shown in Table 5.
【００４１】[0041]
【表５】 表５から明らかなように、油脂の配合割合が０．１，
３．０重量部の実施例Ｅ１，Ｅ３の乾麺の場合、麺の煮
崩れ、液の濁りに改善がみられ、ほぼ良好な麺質が得ら
れた。また、油脂を０．５重量部配合した実施例Ｅ２の
乾麺は、麺の煮崩れ、軟弱化、液の濁りのいずれも認め
られれず、最も麺質が良好な優れた麺であった。しか
し、油脂を５．０重量部配合した比較例Ｅ１の乾麺は、
やや軟弱化の傾向があり、麺質が劣っていた。[Table 5] As is clear from Table 5, the blending ratio of fats and oils is 0.1,
In the case of 3.0 parts by weight of the dry noodles of Examples E1 and E3, the noodles were boiled down and the turbidity of the liquid was improved, and almost good noodle quality was obtained. The dry noodles of Example E2 containing 0.5 parts by weight of fats and oils were excellent noodles with the best noodle quality, in which neither boiling nor softening of noodles nor turbidity of liquid was observed. However, the dry noodles of Comparative Example E1 containing 5.0 parts by weight of fats and oils,
The noodle quality tended to be slightly weak, and the noodle quality was inferior.
【００４２】試験Ｆ （大豆蛋白の効果および配合割
合） 表６に示すように、大豆蛋白の配合割合を変更した組成
の混合粉を各種調製した。これらの混合粉に、混合粉１
００重量部に対して３０重量部になるように水を添加し
ながら、常法に従いエクストルーダーによる製麺を行っ
た。得られた生麺を、湿度８２％、温度４５℃、１２時
間調湿乾燥した後、室温（２５℃）で水分が１３％にな
るまで乾燥を行った。Test F (Effect of soybean protein and blending ratio) As shown in Table 6, various mixed powders having different composition of soybean protein were prepared. To these mixed powder, mixed powder 1
Noodles were made using an extruder according to a conventional method while adding 30 parts by weight of water to 00 parts by weight. The obtained raw noodles were humidity-dried at a humidity of 82% and a temperature of 45 ° C. for 12 hours, and then dried at room temperature (25 ° C.) until the water content became 13%.
【００４３】得られた乾麺を、夫々３分間ゆでた後に、
水と共に容器に充填封入し、１２６℃、２０分のレトル
ト処理を行った。これらの処理後の麺を、試験Ａと同様
に官能検査によって評価した。この結果を表６に併記す
る。After boiling the obtained dried noodles for 3 minutes, respectively,
A container was filled with water and sealed, and retort treatment was performed at 126 ° C. for 20 minutes. The noodles after these treatments were evaluated by a sensory test as in Test A. The results are also shown in Table 6.
【００４４】[0044]
【表６】 表６から明らかなように、大豆蛋白の配合割合が３，
５，１０，１５重量部である実施例Ｆ２〜Ｆ５の乾麺
は、大豆蛋白を配合しなかった実施例Ｆ１の乾麺の場合
に比べて、卵白特有のぷりぷりとした食感が緩和され、
麺質の改善がみられた。特に、実施例Ｆ３，４が最も麺
の煮崩れ、軟弱化、液の濁りがなく、かつ、なめらかな
食感の良好な麺であった。しかし、大豆蛋白を２０重量
部配合した比較例Ｆ１の乾麺は、やや軟弱化の傾向があ
り、麺質が劣っていた。[Table 6] As is clear from Table 6, the blending ratio of soybean protein is 3,
5,10,15 parts by weight of the dry noodles of Examples F2 to F5, compared with the dry noodles of Example F1 containing no soybean protein, the crisp texture peculiar to egg white is alleviated,
The noodle quality was improved. In particular, Examples F3 and F4 were the noodles with the best simmering, softening, and liquid turbidity, and a smooth texture. However, the dry noodles of Comparative Example F1 containing 20 parts by weight of soybean protein tended to be slightly softened and the noodle quality was poor.
【００４５】試験Ｇ （カードランの効果および配合割
合） 表７に示すように、カードランの配合割合を変更した組
成の各種混合粉を調製する。次に、混合粉１００重量部
に対して３０重量部になるように水を添加しながら、常
法に従ってエクストルーダーにより製麺を行った。得ら
れた生麺を、湿度８２％、温度４５℃、１２時間調湿乾
燥した後、室温（２５℃）で水分が１３％になるまで乾
燥を行った。Test G (Effect of curdlan and blending ratio) As shown in Table 7, various mixed powders having different composition of curdlan are prepared. Next, noodles were made by an extruder according to a conventional method while adding water to 100 parts by weight of the mixed powder in an amount of 30 parts by weight. The obtained raw noodles were humidity-dried at a humidity of 82% and a temperature of 45 ° C. for 12 hours, and then dried at room temperature (25 ° C.) until the water content became 13%.
【００４６】得られた乾麺を、夫々３分間ゆでた後に、
水と共に容器に充填封入し、１２６℃、２０分のレトル
ト処理を行った。これらの処理後の麺を、試験Ａと同様
に官能検査によって評価した。この結果を表７に併記す
る。After boiling the obtained dried noodles for 3 minutes, respectively,
A container was filled with water and sealed, and retort treatment was performed at 126 ° C. for 20 minutes. The noodles after these treatments were evaluated by a sensory test as in Test A. The results are also shown in Table 7.
【００４７】[0047]
【表７】 表７から明らかなように、カードランの配合割合が０．
５，１．０，５．０重量部である実施例Ｇ２，Ｇ３，Ｇ
４の乾麺の場合、カードランを配合していない実施例Ｇ
１の乾麺よりも、より煮崩れが少ない、なめらかな食感
を有する麺が得られた。特に、実施例Ｇ３の乾麺が最も
良好な食感であった。しかし、カードランを１０重量部
配合した比較例Ｇ１の乾麺は、軟弱化の傾向があり麺質
が劣っていた。[Table 7] As is clear from Table 7, the compounding ratio of curdlan is 0.
5, 1.0, 5.0 parts by weight of Examples G2, G3, G
In the case of the dry noodles of Example 4, Example G containing no curdlan
As compared with the dry noodles of No. 1, noodles having a smooth texture and less simmering were obtained. In particular, the dried noodles of Example G3 had the best texture. However, the dry noodles of Comparative Example G1 containing 10 parts by weight of curdlan tended to be weak and had poor noodle quality.
【００４８】また、カードラン１．０重量部と大豆蛋白
５．０重量部を併用した実施例Ｇ５の乾麺の場合、より
煮崩れが少なく且つ食感が良好な優れた麺が得られた。Further, in the case of the dry noodles of Example G5 in which 1.0 part by weight of curdlan and 5.0 parts by weight of soybean protein were used in combination, excellent noodles were obtained which were less likely to be boiled down and had a good texture.
【００４９】[0049]
【発明の効果】以上説明した如く、本発明のレトルト用
乾麺によれば、小麦粉、乾燥卵白、乳化剤および油脂を
所定の割合で含有し、かつ、所定の水分量まで乾燥され
ている。これにより、麺の食感、味および臭いを損なう
ことなく、麺の形態保持性を向上することができるの
で、レトルト処理の際に、麺の煮崩れ、食感の軟弱化、
調味液の濁りを防止することができる。この結果、より
優れた麺質で、高品質のレトルト麺類を提供することが
できる。As described above, the dry noodles for retort according to the present invention contain wheat flour, dried egg white, an emulsifier and fats and oils in a predetermined ratio and are dried to a predetermined water content. Thus, the texture of the noodles, without compromising the taste and smell, it is possible to improve the shape retention of the noodles, during the retort treatment, the noodles collapse, the texture is weakened,
Turbidity of the seasoning liquid can be prevented. As a result, it is possible to provide high quality retort noodles with higher noodle quality.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 武田 守 神奈川県横浜市緑区梅が丘６番地２ 日本 たばこ産業株式会社食生活研究所内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Mamoru Takeda 6-2 Umegaoka, Midori-ku, Yokohama-shi, Kanagawa Japan Tobacco Inc. Dietary Life Research Institute
Claims (4)
重量部、乳化剤０．１〜３．０重量部、および、油脂
０．１〜３．０重量部を含有するレトルト用乾麺。1. 100 parts by weight of wheat flour and 5 to 30 dried egg whites
Dry noodles for retort containing 1 part by weight, 0.1 to 3.0 parts by weight of an emulsifier, and 0.1 to 3.0 parts by weight of fats and oils.
レトルト用乾麺。2. The dry noodle for retort according to claim 1, which has a water content of 15% or less.
る請求項１または２項記載のレトルト用乾麺。3. The dry noodle for retort according to claim 1 or 2, further comprising 3 to 15 parts by weight of soybean protein.
を含有する請求項１ないし３のいずれか一つに記載のレ
トルト用乾麺。4. The dry noodle for retort according to any one of claims 1 to 3, further comprising 0.5 to 5.0 weight of curdlan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28270993A JP3170537B2 (en) | 1993-11-11 | 1993-11-11 | Dry noodles for retort |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28270993A JP3170537B2 (en) | 1993-11-11 | 1993-11-11 | Dry noodles for retort |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07132060A true JPH07132060A (en) | 1995-05-23 |
| JP3170537B2 JP3170537B2 (en) | 2001-05-28 |
Family
ID=17656034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28270993A Expired - Fee Related JP3170537B2 (en) | 1993-11-11 | 1993-11-11 | Dry noodles for retort |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3170537B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010017123A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Retort food |
| JP2012000080A (en) * | 2010-06-21 | 2012-01-05 | Nisshin Flour Milling Inc | Cereal flour composition for retort chinese noodle and method for producing retort chinese noodle by using the composition |
| US9826765B2 (en) | 2010-07-01 | 2017-11-28 | Toyo Suisan Kaisha, Ltd. | Dried noodle and process for producing the same |
-
1993
- 1993-11-11 JP JP28270993A patent/JP3170537B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010017123A (en) * | 2008-07-10 | 2010-01-28 | Q P Corp | Retort food |
| JP2012000080A (en) * | 2010-06-21 | 2012-01-05 | Nisshin Flour Milling Inc | Cereal flour composition for retort chinese noodle and method for producing retort chinese noodle by using the composition |
| US9826765B2 (en) | 2010-07-01 | 2017-11-28 | Toyo Suisan Kaisha, Ltd. | Dried noodle and process for producing the same |
| US10045556B2 (en) | 2010-07-01 | 2018-08-14 | Toyo Suisan Kaisha, Ltd. | Dried noodle |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3170537B2 (en) | 2001-05-28 |
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