JPH07255400A - Microcapsule-containing noodle and its production - Google Patents

Abstract

PURPOSE:To obtain a microcapsule-containing noodles capable of providing good taste and being decided for the effectiveness of an inner packed material depending on its addition amount by mixing a noodle-making material with a microcapsule obtained by coating an inner packed material with an edible water-resistant film and water and making the mixture into noodle. CONSTITUTION:This noodles are obtained by mixing a noodle-making material consisting of grain flour composed of wheat flour, buckwheat flour, rice powder and starch powder, seasoning and other subsidiary raw materials with a microcapsule obtained by coating an inner packed material obtained by forming fruits, vegetables, various kinds of flavor, a foaming agent, a physiologically active substance, etc., such as vitamin or mineral into liquid, paste, powder or granules with an edible water-resistant film and water and making the mixture into needles.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】この発明は目的とする風味等を呈
する内包材を有するマイクロカプセルを麺類に含ませる
ことを目的としたマイクロカプセル入り麺類及びその製
造法に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles containing microcapsules for the purpose of including microcapsules having an encapsulating material exhibiting a desired flavor or the like in noodles and a method for producing the same.

【０００２】[0002]

【従来の技術】従来スパゲッティ、マカロニ、うどん、
蕎麦、中華麺などの麺類は、主食品の一形態として食用
に供せられている。特に近来は嗜好の多様性に応えて風
味豊かな食品が工夫され、若者の嗜好を満足させること
を目的とした新食品も研究されているが、各種の味、風
味物品を内包材としたマイクロカプセルを含む麺類は未
だ提案されていない。BACKGROUND ART Conventional spaghetti, macaroni, udon,
Noodles such as buckwheat noodles and Chinese noodles are edible as one form of main food. Especially in recent years, foods with rich flavors have been devised in response to the variety of tastes, and new foods aimed at satisfying the tastes of young people are being researched. Noodles containing capsules have not been proposed yet.

【０００３】またチューインガム類には内包材を有する
マイクロカプセルを混入したものが知られている。It is known that chewing gums are mixed with microcapsules having an encapsulating material.

【０００４】[0004]

【発明により解決すべき課題】前記従来のチューインガ
ムにおいては、カプセルをガムなどで作っても、チュー
インガムの残渣として捨てるので問題はないが、麺類に
マイクロカプセルを混入した場合には、人体に入るの
で、カプセルの材料は食用に供して無害であり、かつ異
物感を生じないようなもので、口中で噛み潰し易い材質
が好ましい。In the above conventional chewing gum, there is no problem even if capsules are made of gum or the like because they are discarded as a residue of chewing gum, but when microcapsules are mixed with noodles, they enter the human body. It is preferable that the material of the capsule is a material which is harmless when it is edible and does not cause a feeling of foreign matter, and is easily chewable in the mouth.

【０００５】[0005]

【課題を解決するための手段】この発明は内包材を可食
性材料で包装したマイクロカプセルを製麺材料に混入
し、製麺することにより、容易にマイクロカプセル入り
麺類を得ることに成功したのである。The present invention has succeeded in easily obtaining noodles containing microcapsules by mixing microcapsules in which an inner packaging material is wrapped with an edible material into a noodle-making material and making the noodles. is there.

【０００６】即ち物の発明は内包材を可食性耐水皮膜で
被覆したマイクロカプセルを含むことを特徴としたマイ
クロカプセル入り麺類である。That is, the invention of the product is noodles containing microcapsules, which comprises microcapsules in which an inner packaging material is coated with an edible and water resistant film.

【０００７】また製法の発明は製麺材料に内包材を可食
性耐水皮膜で被覆したマイクロカプセルと水とを混合
し、常法により製麺することを特徴としたマイクロカプ
セル入り麺類の製造法である。The invention of the manufacturing method is a method for manufacturing noodles containing microcapsules, characterized in that the noodle-making material is mixed with water and microcapsules obtained by coating an inner packaging material with an edible water-resistant film, and then noodles are manufactured by a conventional method. is there.

【０００８】次に他の発明は製麺材料は、小麦粉、蕎麦
粉、米粉、澱粉からなる穀粉と、調味料その他の副資材
としたものであり、内包材は、果物、野菜、各種フレー
バー、発泡剤、ハーブ又はビタミン、ミネラルなどの生
理活性物質等を液状、ペースト状、粉末状又は粒状とし
たものである。Another aspect of the invention is that the noodle-making material is made of wheat flour, buckwheat flour, rice flour, starch, and seasonings and other auxiliary materials, and the encapsulating material is fruits, vegetables, various flavors, A foaming agent, herbs or physiologically active substances such as vitamins and minerals are in liquid, paste, powder or granular form.

【０００９】元来麺類の風味の改善などの目的で、麺材
料中へ果物のペースト、果汁、フレーバーなどを混和す
ることが考えられたとしても、麺類を茹で又は煮熟する
場合には、前記果汁又はフレーバーなどが茹湯等の中へ
浸出し、食用に供した際に風味等の向上を望むことがむ
つかしかった。Originally, for the purpose of improving the flavor of noodles, even if it is considered to mix a fruit paste, fruit juice, flavor or the like into the noodle material, when the noodles are boiled or boiled, It has been difficult to infuse fruit juice or flavors into boiling water or the like, and hope to improve the flavor or the like when used for edible use.

【００１０】この発明における内包材の材料は、前記の
通りであるが、マイクロカプセルの大きさは０．１mm〜
２．０mmであり、好ましくは０．２mm〜１．０mm位であ
る。特に細い麺類には小さいマイクロカプセルが必要で
あり、その形状には球状、円盤状、不整形などであって
制限はない。The material of the encapsulating material in the present invention is as described above, but the size of the microcapsule is from 0.1 mm to
It is 2.0 mm, preferably about 0.2 mm to 1.0 mm. Especially for thin noodles, small microcapsules are required, and the shape thereof is spherical, disc-shaped, irregularly shaped, etc. and is not limited.

【００１１】この発明における麺類の中には、スパゲッ
ティ、マカロニ類、うどん、そば、中華麺の他に麺類と
近似材料からなる餃子の皮及びしゅうまいの皮なども含
まれる。The noodles according to the present invention include spaghetti, macaroni, udon, buckwheat, Chinese noodles, as well as gyoza skins and maimai husks made of noodles and similar materials.

【００１２】この発明は、従来知られている次のような
標準的麺類製造法において、材料配合時にマイクロカプ
セルを穀粉に対し０．５〜５重量％、好ましくは１〜２
重量％添加するものであり、特有の製法を用いるもので
はない。According to the present invention, in the following standard method for producing noodles, which is conventionally known, 0.5 to 5% by weight, preferably 1 to 2% of microcapsules is added to the flour when the ingredients are blended.
It is added by weight%, and a specific production method is not used.

【００１３】麺類の一般的製法は次の通りである。スパ
ゲッティやマカロニなどのパスタ類はデュラム小麦セモ
リナに２５〜３０重量％の水を加えて生地を作りエクス
トルーダーで押し出し乾燥させて製造する。一般のうど
んなどは小麦粉に、その３５〜４０重量％の水を加えて
混合機にかけ、丸い大小の粒ができる直前に撹拌を終了
し、そぼろ状の生地のままねかす。ねかした生地を麺機
にかけて、１回目のロールで粗麺帯を作る。ついでこの
麺帯を二枚重ねてロールにかけ、もう一度ロールを通し
てから切り出し機で麺線とする。これらは乾麺、生麺、
茹で麺あるいは茹で上げ後冷凍することもできる。The general method for producing noodles is as follows. Pasta such as spaghetti and macaroni is produced by adding 25 to 30% by weight of water to durum wheat semolina to form a dough, which is extruded and dried in an extruder. For general udon, 35-40% by weight of water is added to wheat flour and the mixture is mixed in a mixer. Immediately before the formation of round and small grains, the stirring is terminated and the dough is left as it is. Put the dough on a noodle machine and make a rough noodle band with the first roll. Then, put two layers of this noodle strip on a roll, pass through the roll again, and cut into noodle strips with a cutting machine. These are dried noodles, raw noodles,
Boiled noodles or boiled noodles may be frozen and then frozen.

【００１４】前記加水量は小麦粉１００に対する割合で
あるが、粉の性質によって多少の差がある。The amount of water added is a ratio with respect to 100 parts of wheat flour, but there is some difference depending on the nature of the flour.

【００１５】この発明のカプセル資材としては、可食性
で、耐水性のある材料、例えば耐水性加工を施したゼラ
チン、又は多糖類とゼラチンとの混合物に耐水性加工を
施したものなどが考えられる。As the capsule material of the present invention, an edible and water-resistant material such as water-resistant gelatin or a mixture of a polysaccharide and gelatin which is water-resistant is considered. .

【００１６】この発明において、内包材が液状又はペー
スト状で与えられる場合には、押出し包機を用いること
ができる。また固形（粉、粒状）で与えられる場合に
は、カプセル材料と、内包材とを混合し、例えば糖衣錠
を成形する要領で成形することもできる。In the present invention, an extrusion wrapping machine can be used when the inner packaging material is provided in a liquid or paste form. When it is provided in a solid form (powder or granule), it can be formed by mixing the capsule material and the encapsulating material and forming, for example, a sugar-coated tablet.

【００１７】[0017]

【作用】この発明の麺類によれば、茹でたり、煮熟の際
に内包材のフレーバー等が茹湯中へ浸出するおそれがな
く、麺類を食用に供する際、マイクロカプセルを噛み潰
すことにより、内包材が出て、麺類の味覚及び風味を向
上させることができる。According to the noodles of the present invention, there is no risk that the flavor of the encapsulating material will be leached into the boiling water during boiling or boiling, and when the noodles are edible, by chewing the microcapsules, The inner packaging material can be released to improve the taste and flavor of noodles.

【００１８】[0018]

【実施例１】デュラム小麦のセモリナ９９重量％に、ペ
ースト状のオレンジ果汁１をゼラチン皮膜２で被覆した
マイクロカプセル３の１重量％（平均外径１．０mm）を
混合した物に、水２６重量％を添加混合して生地を作
り、これをエクストルーダーで押し出した後、乾燥すれ
ば、この発明のスパゲッティ４が出来る（図１、２）。Example 1 A mixture of 99% by weight of durum wheat semolina and 1% by weight (average outer diameter 1.0 mm) of microcapsules 3 in which paste-like orange juice 1 was coated with a gelatin film 2 was mixed with water 26. The spaghetti 4 of the present invention can be prepared by adding and mixing the weight% to form a dough, extruding the dough with an extruder, and then drying the dough (FIGS. 1 and 2).

【００１９】[0019]

【比較例１】デュラム小麦のセモリナ９９重量％に、ペ
ースト状のオレンジ果汁１重量％を、水２６重量％に溶
解して加え、混合して生地とし、これをエクストルーダ
ーで押し出した後、乾燥すれば、対照のスパゲッティが
出来る。Comparative Example 1 To 99% by weight of durum wheat semolina, 1% by weight of orange juice in a paste form was dissolved in 26% by weight of water, and the mixture was mixed to prepare a dough, which was extruded with an extruder and then dried. Then you can have contrasting spaghetti.

【００２０】前記実施例１と比較例１で得たスパゲッテ
ィの等量を夫々沸騰水中で１１分間茹で上げ、パネラー
１０人で食用に供した所、表１の評価を得た。Equivalent amounts of the spaghettis obtained in Example 1 and Comparative Example 1 were boiled in boiling water for 11 minutes and used for eating by 10 panelists.

【００２１】[0021]

【表１】 [Table 1]

【００２２】[0022]

【実施例２】タピオカ澱粉７８重量％、小麦粉２０重量
％に粉末ソーダを内包したマイクロカプセル５（平均粒
径１．０mm）の２重量％を混合し、これに水２８重量％
を加えて、更に混合した後、エクストルーダーで押し出
し、水分１０％に乾燥してマカロニ６を製造した。これ
を９分間茹でて水で冷却後サラダとして食べた所、口の
中でソーダの味が拡がり、刺戟的で良好な風味であった
（図３）。Example 2 78% by weight of tapioca starch and 20% by weight of wheat flour were mixed with 2% by weight of microcapsules 5 (average particle size 1.0 mm) containing powdered soda, and 28% by weight of water was mixed therein.
Was added, and the mixture was further mixed, then extruded with an extruder and dried to a water content of 10% to produce macaroni 6. When this was boiled for 9 minutes, cooled in water and ate as a salad, the taste of soda spread in the mouth, and it was a stimulating and good flavor (Fig. 3).

【００２３】[0023]

【実施例３】小麦粉９９．５重量％に、柚のフレーバー
を内包したマイクロカプセル０．５重量％（平均粒径
０．５mm）を混合した物に、食塩３重量％を含む水４０
重量％を加え、混合して生地を作った。この生地を麺機
にかけて厚さ３mmのシート状にした後、１０角の切り刃
で截断して生うどんを製造した。この生うどんを１０分
間茹で、これを食した所、柚の香りが口中に拡がり良好
な風味であった。Example 3 99.5% by weight of wheat flour was mixed with 0.5% by weight of microcapsules containing a yuzu flavor (average particle diameter 0.5 mm), and water containing 3% by weight of salt was added.
Weight% was added and mixed to make dough. This dough was put into a noodle machine to form a sheet having a thickness of 3 mm, and then cut with a 10-sided cutting blade to produce raw udon. When this raw udon was boiled for 10 minutes and eaten, the scent of yuzu spread to the mouth and it had a good flavor.

【００２４】[0024]

【発明の効果】この発明によれば、麺類に内包材を有す
るマイクロカプセルを内装したので、食用に供した際、
カプセルが噛み砕かれて内包材が口中に出ることによ
り、麺類に所定の嗜好に適した風味を付与する効果があ
る。然して内包材の有効度は添加量によって定まり、茹
でるなどの食前加工により減少又は消滅するおそれがな
いので、所定風味の良否を予め設定できる効果がある。EFFECTS OF THE INVENTION According to the present invention, since the microcapsules having the encapsulating material are incorporated in the noodles, when they are used for food,
When the capsule is chewed and the inner packaging material comes out in the mouth, it has an effect of giving the noodles a flavor suitable for a predetermined taste. However, the effectiveness of the encapsulating material is determined by the amount added, and there is no fear that it will be reduced or disappeared by pre-meal processing such as boiling, so that the quality of the predetermined flavor can be preset.

【図面の簡単な説明】[Brief description of drawings]

【図１】この発明のスパゲッティの実施例の一部を切断
した一部斜視図。FIG. 1 is a partial perspective view in which a part of an embodiment of spaghetti of the present invention is cut.

【図２】同じくマイクロカプセルの一部断面拡大図。FIG. 2 is a partially enlarged cross-sectional view of the same microcapsule.

【図３】同じくマカロニの一部斜視図。FIG. 3 is a partial perspective view of the macaroni.

【符号の説明】[Explanation of symbols]

１ オレンジ果汁 ２ ゼラチン皮膜 ３、５ マイクロカプセル ４ スパゲッティ ６ マカロニ 1 orange juice 2 gelatin film 3, 5 microcapsules 4 spaghetti 6 macaroni

Claims (4)

【特許請求の範囲】[Claims] 【請求項１】 内包材を可食性耐水皮膜で被覆したマイ
クロカプセルを含むことを特徴としたマイクロカプセル
入り麺類。1. Noodles containing microcapsules, which include microcapsules in which an inner packaging material is coated with an edible and water resistant film. 【請求項２】 製麺材料に内包材を可食性耐水皮膜で被
覆したマイクロカプセルと水とを混合し、常法により製
麺することを特徴としたマイクロカプセル入り麺類の製
造法。2. A method for producing noodles containing microcapsules, which comprises mixing a noodle-making material with microcapsules in which an inner packaging material is coated with an edible and water-resistant film and water, and then making the noodles by a conventional method. 【請求項３】 製麺材料は、小麦粉、蕎麦粉、米粉、澱
粉からなる穀粉と、調味料その他の副資材とした請求項
２記載のマイクロカプセル入り麺類の製造法。3. The method for producing noodles containing microcapsules according to claim 2, wherein the noodle-making material is cereal flour consisting of wheat flour, buckwheat flour, rice flour and starch, and seasonings and other auxiliary materials. 【請求項４】 内包材は、果物、野菜、各種フレーバ
ー、発泡剤、ビタミン、ミネラルなどの生理活性物質等
を液状、ペースト状、粉末状又は粒状とした請求項１又
は２記載のマイクロカプセル入り麺類及びその製造法。4. The microcapsule according to claim 1 or 2, wherein the encapsulating material is a liquid, paste, powder or granular form of physiologically active substances such as fruits, vegetables, various flavors, foaming agents, vitamins and minerals. Noodles and manufacturing method thereof.