JPH0763324B2 - Noodle manufacturing method - Google Patents

Description

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は麺類の製造に関し、その目的とするところは麺
の食味の改善、特に熱湯処理後の食味の劣化を改善した
麺の提供にある。DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention relates to the production of noodles, and an object of the present invention is to provide noodles with improved taste, particularly deterioration of taste after hot water treatment. .

〔従来の技術〕 本発明でいう麺類とは、従来、小麦粉を主原料として製
造されているうどん、中華麺、ワンタン等の乾麺、生
麺、茹麺、蒸煮麺、即席麺、冷凍麺等を意味する。(Prior art) With the noodles referred to in the present invention, conventionally, udon, which is mainly produced from wheat flour, Chinese noodles, dry noodles such as wonton, raw noodles, boiled noodles, steamed noodles, instant noodles, frozen noodles and the like. means.

麺類は基本的には小麦粉に食塩水又はかんすいを加えて
混涅、圧延して麺帯とし、これを適宜裁断した形態（生
麺）、裁断したものを更に乾燥した形態（乾麺）、裁断
後茹で上げた形態（茹麺）、そして裁断→蒸煮→乾燥
（又はフライ）の形態（即席麺）で主に流通している。Noodles are basically wheat flour mixed with salt water or kansui and mixed and rolled into noodle strips, which are appropriately cut (raw noodles), and the cut ones are further dried (dry noodles), after cutting It is mainly distributed in the boiled form (boiled noodles) and in the form of cutting → steaming → drying (or frying) (instant noodles).

これらいずれの形態の麺類であっても喫食時それぞれ麺
類に適した熱湯処理をして食されるが、熱湯処理した麺
類は経時的に食味の劣化が起こる。この劣化が問題にな
るのは可食状態にして、しばらく置いた時に起こる所謂
湯伸びと茹麺の流通過程に於ける劣化である。Although any of these forms of noodles are eaten by being treated with hot water suitable for the noodles at the time of eating, the noodles treated with the hot water deteriorate in taste over time. The problem of this deterioration is so-called hot water elongation and deterioration in the distribution process of boiled noodles that occur when left in an edible state for a while.

麺類の食味は主に食感によって左右され、その食感は硬
さ、弾力性（こし）、表面の滑らかさなどの物理的性質
に影響され、これらの物理的性質がお互いにうまく調和
した時美味となる。The taste of noodles is mainly influenced by the texture, and the texture is affected by physical properties such as hardness, elasticity (strain) and surface smoothness, and when these physical properties are well harmonized with each other. It will be delicious.

従って、熱湯処理した直後の物理的性質が調和している
と共に経時的にこの調和が維持されるものが求められ
る。Therefore, it is required that the physical properties immediately after the hot water treatment are harmonized and the harmony is maintained over time.

湯伸びは麺類共通の問題で、熱湯処理後スープを添加し
て放置すると数分後から10分程度で変化が明らかになり
30分もすると硬さ、こし共に劣化してしまうことはよく
知られているところである。又、茹麺の場合、製造後３
〜５日の短期間に消費してしまうように流通している
が、それでもこの間に麺類のこしが急速になくなって食
感のまずい麺になってしまう。これらの原因の大きな要
因として、熱湯処理直後の麺類はその外部に比べ内部の
水分が少なくこれが食感的にこしとして感ずる大きな要
素になっていて、この水分勾配が経時的になくなること
によることが知られている。Hot water elongation is a common problem with noodles, and if soup is added after the hot water treatment and left to stand, the change becomes apparent after a few minutes to about 10 minutes.
It is well known that hardness and strain deteriorate after 30 minutes. For boiled noodles, 3 after manufacturing
It is distributed so that it will be consumed within a short period of up to 5 days, but the noodles quickly disappear during this period and the texture becomes unpleasant. As a major factor of these causes, noodles immediately after hot water treatment have less internal moisture than the outside, which is a large factor that feels as a textured strain, and it is because this moisture gradient disappears over time. Are known.

麺類の食感改善を目的として従来から種々の物質を添加
する試みが成されている。例えば、モノグリセリド、レ
シチンなどの乳化剤、活性グルテン、卵白、カゼインな
どの蛋白質、グアーガム、ローカストービーンガムなど
の天然ガム類、あるいは天然澱粉、湿熱処理澱粉、酸処
理澱粉、酸化剤処理澱粉などの澱粉類などであり、主に
食感改良と歩止り向上等の目的で使用されている。又、
エーテル化澱粉やエステル化澱粉（特開昭59-71657
号）、或いは、架橋エステル化澱粉や架橋エーテル化澱
粉（特開昭59-71658号）を熱湯復元性の改善及び食感改
良の目的で添加する方法も提案されている。しかし、こ
れらはいずれも調理直後の食感が良くて、しかも経時的
劣化を抑制した麺類の提供には至っていない。Various attempts have been made to add various substances for the purpose of improving the texture of noodles. For example, monoglycerides, emulsifiers such as lecithin, active gluten, proteins such as egg white and casein, natural gums such as guar gum and locust bean gum, or starches such as natural starch, heat-moisture treated starch, acid-treated starch, oxidant-treated starch and the like. It is mainly used for the purpose of improving texture and improving the gait. or,
Etherified starch and esterified starch (JP-A-59-71657)
No.), or crosslinked esterified starch or crosslinked etherified starch (Japanese Patent Laid-Open No. 59-71658) has been proposed for the purpose of improving hot water reconstitution and improving texture. However, none of these have provided noodles having a good texture immediately after cooking and suppressing deterioration over time.

湯伸び改善の目的或いはその物性より改善が期待される
としてハイアミロース（特公昭50-39128号）、ワキシー
コーンスターチ（特公昭48-7342号）、エピクロルヒド
リン架橋澱粉（特開昭59-74960号）の添加、又茹麺の劣
化防止としてアセチル澱粉（特開昭59-125858号）の添
加が提案されているがいずれも上記目的には未だ不充分
である。又茹麺の劣化を防ぐ方法として冷凍麺が開発さ
れているが、製造・流通に冷凍設備が必要であると共
に、湯伸びは改善されるものではない。As for the purpose of improving hot water elongation or its improvement is expected from its physical properties, high amylose (Japanese Patent Publication No. 50-39128), waxy corn starch (Japanese Patent Publication No. 48-7342), epichlorohydrin cross-linked starch (Japanese Patent Publication No. 59-74960) Addition and addition of acetyl starch (Japanese Patent Laid-Open No. 59-125858) have been proposed to prevent deterioration of boiled noodles, but none of them is sufficient for the above purpose. Frozen noodles have been developed as a method for preventing deterioration of boiled noodles, but they require refrigeration equipment for production and distribution, and do not improve hot water elongation.

〔発明が解決しようとする課題〕[Problems to be Solved by the Invention]

本発明が解決しようとする課題は、従来の麺類の製法に
於ける上記各難点を解消することであり、これを換言す
れば麺の食味・食感の改善特に熱湯処理後の食味・食感
の劣化を改善することである。The problem to be solved by the present invention is to solve each of the above-mentioned difficulties in the conventional method for producing noodles, in other words, the taste and texture of noodles are improved, especially the taste and texture after boiling water treatment. Is to improve the deterioration of.

〔課題を解決するための手段〕[Means for Solving the Problems]

本発明者は麺類の形成が小麦粉中のグルテンの網目状立
体構造とα化した小麦デンプンよりなり、この両者が調
和したとき好ましい食感を呈すと共に上述の食味の劣化
はこの調和の破壊によることに着目し、この改善に鋭意
研究を重ねた結果、一定量のグルテンの存在下製麺主要
原料として、小麦粉と特定の加工澱粉及び特定の架橋加
工澱粉を特定比率で用いることにより、著しい食感の改
善を成し得ることを見出し、これに基づき本発明を完成
したものである。The present inventor formed noodles consisting of a gluten network three-dimensional structure in wheat flour and pregelatinized wheat starch, and when both are in harmony with each other, a favorable texture is exhibited and the deterioration of the above-mentioned taste is caused by the destruction of this harmony. As a result of earnest research on this improvement, the use of wheat flour and a specific processed starch and a specific cross-linked processed starch in a specific ratio as a main raw material for noodle making in the presence of a certain amount of gluten resulted in a remarkable texture. The present invention has been completed on the basis of the finding that the improvement can be achieved.

即ち、本発明は麺類の製造に際し、活性グルテンを添加
するか又は添加せずにグルテンが製麺原料中に約７〜17
重量％存在する状態に於いて、製麺主要原料として小麦
粉、加工澱粉及び架橋加工澱粉を用い、その構成割合に
於いて小麦粉に対する加工澱粉と架橋加工澱粉の合計量
の比率（重量）が95:5〜0:100であると共に、加工澱粉
と架橋加工澱粉の比率（重量）が80:20〜20:80であるこ
とを特徴とする麺類の製造法に係るものである。That is, according to the present invention, when producing noodles, gluten is added to the noodle raw material in an amount of about 7 to 17 with or without addition of active gluten.
In the state of being present by weight%, wheat flour, processed starch and cross-linked processed starch are used as the main raw materials for noodle making, and the ratio (weight) of the total amount of the processed starch and the cross-linked processed starch to the flour is 95: The present invention relates to a method for producing noodles, which is 5 to 0: 100 and the ratio (weight) of the modified starch to the crosslinked modified starch is 80:20 to 20:80.

〔発明の構成並びに作用〕[Structure and Action of Invention]

本発明に於いて、製麺主要原料としては小麦粉、加工澱
粉及び架橋加工澱粉を用いること、及び該原料中にグル
テンが約７〜17重量％存在していることが必要である。In the present invention, it is necessary that wheat flour, modified starch and cross-linked modified starch be used as the main raw material for noodle making, and that gluten is present in the raw material in an amount of about 7 to 17% by weight.

本発明で用いる加工澱粉としては軽度の次亜塩素酸処理
澱粉、アセチル澱粉、ヒドロキシプロピル澱粉より選ば
れる１種又は２種以上である。軽度の次亜塩素酸処理澱
粉は澱粉をスラリー状態で澱粉に対し約500〜3000ppmの
有効塩素量の次亜塩素酸ソーダで処理したもので、澱粉
の分子鎖を軽度に切断することにより糊化し易くしたも
のである。500ppmに達しない有効塩素量の処理では効果
に乏しく、3000ppmより多くなると粘度が低くなって効
果に劣る。アセチル澱粉は無水酢酸又は酢酸ビニールモ
ノマーを、又ヒドロキシプロピル澱粉はプロピレンオキ
サイドを澱粉に常法に従って作用させたものである。こ
れ等の加工澱粉の置換度は使用する澱粉の種類及び架橋
加工澱粉の糊化温度との関係から決められる。即ち本発
明では置換度より糊化開始温度、特に架橋加工澱粉の糊
化開始温度との差が重要で、加工澱粉の糊化開始温度が
架橋加工澱粉のそれより高く、好ましくは２℃〜10℃
（但し次亜塩素酸処理澱粉の場合は２〜６℃）高くなる
ように置換度は調節される。加工澱粉の糊化開始温度が
架橋加工澱粉より低くなると、所期の効果は発揮され
ず、又10℃より高くなると効果が乏しくなる。この場合
置換度を上げると糊化開始温度が順次低下することは知
られているところであり、本来糊化温度の高いコーンス
ターチを原料とする場合は所定の糊化開始温度を得るの
に、本来コーンスターチより低い糊化温度を有する馬鈴
薯澱粉を原料とする場合より高い置換度を必要とする。The modified starch used in the present invention is one or more selected from mild hypochlorous acid-treated starch, acetyl starch, and hydroxypropyl starch. Mild hypochlorous acid-treated starch is starch treated in a slurry state with sodium hypochlorite having an effective chlorine amount of about 500 to 3000 ppm with respect to starch, and gelatinized by gently cutting the molecular chain of starch. It is made easier. If the amount of available chlorine does not reach 500 ppm, the effect is poor, and if it exceeds 3000 ppm, the viscosity is low and the effect is poor. Acetyl starch is obtained by reacting acetic anhydride or vinyl acetate monomer, and hydroxypropyl starch is obtained by allowing propylene oxide to act on starch according to a conventional method. The degree of substitution of these modified starches is determined by the relationship between the type of starch used and the gelatinization temperature of the crosslinked modified starch. That is, in the present invention, the difference between the degree of substitution and the gelatinization start temperature, particularly the gelatinization start temperature of the crosslinked starch, is important, and the gelatinization start temperature of the processed starch is higher than that of the crosslinked starch, preferably 2 ° C to 10 ° C. ℃
(However, in the case of hypochlorous acid-treated starch, 2 to 6 ° C.) The degree of substitution is adjusted to be higher. If the gelatinization start temperature of the processed starch is lower than that of the cross-linked processed starch, the desired effect is not exhibited, and if it is higher than 10 ° C, the effect becomes poor. In this case, it is known that when the degree of substitution is increased, the gelatinization start temperature is gradually decreased, and when cornstarch, which originally has a high gelatinization temperature, is used as a raw material, the cornstarch is originally used to obtain a predetermined gelatinization start temperature. A higher degree of substitution is required than when starting from potato starch having a lower gelatinization temperature.

又本発明に用いる加工澱粉のもう一つの要件としてプラ
ベンダーアミログラフの最高粘度が500BU以上であるこ
とが好ましい。Another requirement of the modified starch used in the present invention is that the maximum viscosity of the Prabender amylograph is 500 BU or more.

尚、本発明で述べる粘度は絶乾物換算６％濃度のブラベ
ンダーアミログラフを１％食塩水を用いて700CMGの感度
で40℃より１分間に1.5℃づつ昇温して94℃とし、更に9
4℃で10分間保持する条件で測定した時の粘度を意味
し、又、糊化開始温度は同条件で測定した時に粘度が出
始めた温度即ちブラベンダーアミログラフの立ち上がり
の温度を意味する。In addition, the viscosity described in the present invention is a Brabender amylograph having a concentration of 6% in terms of absolute dry matter, which is increased to 94 ° C. by increasing the temperature from 40 ° C. by 1.5 ° C. for 1 minute at a sensitivity of 700 CMG using 1% saline.
It means the viscosity when measured under the condition of holding at 4 ° C. for 10 minutes, and the gelatinization start temperature means the temperature at which the viscosity starts to appear when measured under the same conditions, that is, the rising temperature of the Brabender amylograph.

本発明に用いる架橋加工澱粉は好ましくはリン酸架橋澱
粉、リン酸架橋アセチル澱粉、リン酸架橋ヒドロキシプ
ロピル澱粉から選ばれる。リン酸架橋澱粉は澱粉をスラ
リー状態でリン酸塩、例えばトリメタリン酸ソーダ、ヘ
キサメタリン酸ソーダ、オキシ塩化リン等を用いて常法
に従って架橋することにより得られる。リン酸架橋アセ
チル澱粉は上述のリン酸架橋した後、無水酢酸又は酢酸
ビニルモノマーを、又、リン酸架橋ヒドロキシプロピル
澱粉はプロピレンオキサイドを常法に従って作用させる
ことにより得られる。この場合、架橋とアセチル化又は
ヒドロキシプロピル化の反応は同時に反応しても良く、
又架橋反応が後で行われたものであっても良い。架橋の
程度は使用する澱粉の種類及びアセチル化又はヒドロキ
シプロピル化と組み合わせる場合はその程度により架橋
の程度を変えることが良く、要は、94℃の粘度≦94℃10
分後の粘度の関係にあると共に、その粘度が500BU以上
であることが好ましい。更にその糊化開始温度が併用す
る加工澱粉より低いもので好ましくは２℃〜10℃に低い
ものであれば良い。しかし乍ら低い糊化開始温度と言っ
ても麺帯形成までに膨潤するものであっては本発明の効
果は得られず、その下限の温度は概ね約45℃である。The crosslinked starch used in the present invention is preferably selected from phosphoric acid crosslinked starch, phosphoric acid crosslinked acetyl starch and phosphoric acid crosslinked hydroxypropyl starch. Phosphoric acid-crosslinked starch can be obtained by crosslinking starch in a slurry state using a phosphate such as sodium trimetaphosphate, sodium hexametaphosphate, phosphorus oxychloride and the like according to a conventional method. Phosphoric acid-crosslinked acetyl starch is obtained by the above-mentioned phosphoric acid-crosslinking, and then by reacting with acetic anhydride or vinyl acetate monomer, and phosphoric acid-crosslinked hydroxypropyl starch is treated with propylene oxide according to a conventional method. In this case, the crosslinking and the acetylation or hydroxypropylation may be carried out simultaneously,
Alternatively, the crosslinking reaction may be performed later. The degree of cross-linking may be changed depending on the type of starch used and the degree of acetylation or hydroxypropylation. The point is that the viscosity at 94 ° C is ≤94 ° C.
It is preferable that the viscosity is 500 BU or more as well as the viscosity after minute. Further, the gelatinization starting temperature thereof is lower than that of the processed starch used together, preferably 2 ° C to 10 ° C. However, even if the gelatinization start temperature is low, the effect of the present invention cannot be obtained if it swells before forming the noodle strip, and the lower limit temperature is about 45 ° C.

本発明の加工澱粉及び架橋加工澱粉に用いる澱粉として
は通常市販されているものがいずれも用いることが出来
る。例えば、馬鈴薯澱粉、タピオカ澱粉、コーンスター
チ、ワキシーコーンスターチ、小麦澱粉、米澱粉等であ
る。As the starch used for the modified starch and the cross-linked modified starch of the present invention, any commercially available starch can be used. For example, potato starch, tapioca starch, corn starch, waxy corn starch, wheat starch, rice starch and the like.

本発明の効果を発揮するためには製麺原料中のグルテン
含量を約７〜17重量％に調節する必要がある。これは小
麦粉、加工澱粉及び架橋加工澱粉の比率によりグルテン
含量の異なる小麦粉の選択によるか、又は活性グルテン
を適宜添加することにより調節される。In order to exert the effects of the present invention, it is necessary to adjust the gluten content in the raw material for making noodles to about 7 to 17% by weight. This is controlled by the selection of wheat flours which differ in gluten content depending on the ratio of wheat flour, modified starch and cross-linked modified starch, or by the addition of active gluten as appropriate.

本発明の作用機構は確かでないが、麺帯成型により形成
されたグルテンの立体構造中で加熱処理により膨潤した
粒子状で残る架橋加工澱粉が膨潤して、グルテンの立体
構造を補強し、更に遅れてα化され、粒子が壊れて流動
化した加工澱粉がグルテンの立体構造を架橋加工澱粉の
膨潤した粒子でうめている空隙をパテの如くにうめて、
この立体構造を確固たるものにすると共に、食感的に硬
軟を与え、結果として麺のコシと感じさせる構造を形成
するのではないかと推察される。しかし乍ら同じ程度の
変性度の本発明以外の加工澱粉と、架橋加工澱粉ではそ
の理由は尚詳細には判明しないが所期の効果が生じ難
い。Although the mechanism of action of the present invention is not certain, in the three-dimensional structure of gluten formed by noodle band molding, the cross-linked starch remaining in the form of particles swollen by heat treatment swells to reinforce the three-dimensional structure of gluten and further delay The processed starch, which has been gelatinized and broken and fluidized, fills the three-dimensional structure of gluten with swollen particles of cross-linked processed starch, filling the voids like putty,
It is speculated that this solid structure should be solid, and the texture should be hard and soft, resulting in a structure that makes the noodles feel firm. However, although the reason for the modified starches of the same degree of modification other than that of the present invention and the cross-linked modified starches has not been clarified in detail, the intended effect is unlikely to occur.

小麦粉、加工澱粉及び架橋加工澱粉の比率は、小麦粉に
対する加工澱粉及び架橋加工澱粉の合計量の比率（重
量）が95:5〜0:100好ましくは90:10〜30:70である。加
工澱粉及び架橋加工澱粉の合計量が小麦粉に対し５％に
達しないと本発明の効果が充分に発揮されない。又加工
澱粉と架橋加工澱粉の比率（重量）は80:20〜20:80であ
る。この範囲を外れると効果が低下する。Regarding the ratio of wheat flour, modified starch and crosslinked modified starch, the ratio (weight) of the total amount of modified starch and crosslinked modified starch to wheat flour is 95: 5 to 0: 100, preferably 90:10 to 30:70. If the total amount of the modified starch and the cross-linked modified starch does not reach 5% with respect to the wheat flour, the effect of the present invention will not be sufficiently exhibited. The ratio (weight) of modified starch to cross-linked modified starch is 80:20 to 20:80. If it is out of this range, the effect will be reduced.

本発明はグルテンが製麺原料中約７〜17好ましくは７〜
14重量％存在する状態に於いて、製麺主要原料として小
麦粉、加工澱粉及び架橋加工澱粉を併用することを特徴
とするもので、製麺は周知の従来法に従って製造するこ
とが出来る。又、食塩、かんすいの他に副原料として使
用される公知の添加物、例えば有機酸、天然ガム、乳化
剤、油脂、色素、卵粉、カゼイン、ソルビトール等を添
加することも出来る。In the present invention, gluten is used in the noodle making material in an amount of about 7 to 17
It is characterized in that wheat flour, modified starch and cross-linked modified starch are used together as the main raw material for making noodles in a state of 14% by weight, and noodles can be produced according to well-known conventional methods. In addition to salt and kansui, known additives used as auxiliary materials, such as organic acids, natural gums, emulsifiers, oils and fats, pigments, egg powder, casein, sorbitol and the like can be added.

〔実施例〕〔Example〕

次に実施例、実施例を挙げて更に詳しく説明する。尚、
実験例、実施例の食感テストは以下に従った。また以下
の例に於いて部は重量部を示す。Next, more detailed description will be given with reference to Examples and Examples. still,
The texture tests of the experimental examples and the examples were as follows. Further, in the following examples, parts indicate parts by weight.

食感テスト 食感を「かたさ」「弾力（こし）」「なめらかさ」に区
分し、10名のパネラーによる７段階評価とし夫々の平均
点を合計して総合評価点として表す。この場合小麦粉の
みで造った麺を基準として、何れの項目も評点０とし、
この基準に対する相対評価とした。Texture test The texture is divided into “hardness”, “elasticity”, and “smoothness”, and a 7-point scale is given by 10 panelists. In this case, based on noodles made only from wheat flour, each item has a rating of 0,
The relative evaluation was made against this standard.

参考例１（次亜塩素酸ソーダ処理澱粉の調製） 水120部に馬鈴薯澱粉100部を加えてスラリーとし、撹拌
下、３％の苛性ソーダ溶液を加えてpHを9.0〜9.5に維持
しながら室温で有効塩素量で300〜5000ppm（対澱粉）に
該当する次亜塩素酸ソーダを加えて３時間作用した後希
硫酸でpH6.0に中和し、水洗、乾燥して第１表に示す試
料No.2〜６の各種の次亜塩素酸処理澱粉を得た。 Reference Example 1 (Preparation of Starch Treated with Sodium Hypochlorite) 120 parts of water was added with 100 parts of potato starch to form a slurry, and 3% caustic soda solution was added with stirring to maintain pH at 9.0 to 9.5 at room temperature. Sodium hypochlorite corresponding to an effective chlorine amount of 300 to 5000 ppm (against starch) was added and allowed to act for 3 hours, then neutralized to pH 6.0 with dilute sulfuric acid, washed with water and dried, and the sample No. shown in Table 1 was used. Various kinds of hypochlorous acid-treated starches of .2 to 6 were obtained.

参考例２（アセチル澱粉の調製） 水120部にタピオカ澱粉100部を加えてスラリーとし、撹
拌下、３％苛性ソーダ溶液を加えてpH9〜9.5に維持しな
がら、室温で無水酢酸１〜13部を徐々に滴下し、４時間
反応後、希硫酸で中和し、水洗乾燥して第１表に示す試
料No.8〜12のアセチル澱粉を得た。Reference Example 2 (Preparation of acetyl starch) 100 parts of tapioca starch was added to 120 parts of water to make a slurry, and 1 to 13 parts of acetic anhydride was added at room temperature while maintaining pH 9 to 9.5 by adding 3% sodium hydroxide solution with stirring. The mixture was gradually added dropwise, reacted for 4 hours, neutralized with dilute sulfuric acid, washed with water and dried to obtain acetyl starch of Sample Nos. 8 to 12 shown in Table 1.

参考例３（ヒドロキシプロピル澱粉の調製） 水120部に硫酸ナトリウム30部を溶解し、これに小麦澱
粉100部を分散させ更に撹拌下３％苛性ソーダ溶液33部
とプロピレンオキサイド１〜14部を加え42℃で24時間反
応し、その後希硫酸で中和、水洗、乾燥して第１表に示
す試料No.14〜18のヒドロキシプロピル澱粉を得た。Reference Example 3 (Preparation of hydroxypropyl starch) Sodium sulfate (30 parts) was dissolved in water (120 parts), wheat starch (100 parts) was dispersed therein, and 3% caustic soda solution (33 parts) and propylene oxide (1-14 parts) were added with stirring. After reacting for 24 hours at ℃, it was neutralized with dilute sulfuric acid, washed with water, and dried to obtain hydroxypropyl starch of sample Nos. 14 to 18 shown in Table 1.

参考例４（ヒドロキシエチル澱粉の調製） 参考例３に於ける小麦澱粉の代わりにタピオカ澱粉を、
プロピレンオキサイドの代わりにエチレンオキサイド４
部を使用する他は同様にして第１表に示す試料No.19の
ヒドロキシエチル澱粉を得た。Reference Example 4 (Preparation of Hydroxyethyl Starch) Instead of the wheat starch in Reference Example 3, tapioca starch was used.
Ethylene oxide 4 instead of propylene oxide
Sample No. 19 shown in Table 1 was obtained in the same manner except that parts were used.

参考例５（コハク酸澱粉及びオクテニルコハク酸澱粉の
調製） 参考例２に於ける無水酢酸の代わりに無水コハク酸６部
又は無水オクテニルコハク酸10部を用いる他は同様にし
て第１表に示す試料No.20のコハク酸澱粉及び試料No.21
のオクテニルコハク酸澱粉を得た。Reference Example 5 (Preparation of starch succinate and starch octenyl succinate) Sample No. shown in Table 1 in the same manner except that 6 parts of succinic anhydride or 10 parts of octenyl succinic anhydride were used in place of acetic anhydride in Reference Example 2. .20 starch succinate and sample No. 21
To obtain octenyl succinate starch.

参考例６（リン酸澱粉の調製） 水10部に第１リン酸ソーダ0.7部及び第２リン酸ソーダ
１部を溶解した液をジュースミキサー中でタピオカ澱粉
100部に添加、混合した後135℃で５時間反応する。その
後水洗、乾燥して第１表に示す試料No.22のリン酸澱粉
を得た。Reference Example 6 (Preparation of Starch Phosphate) A solution prepared by dissolving 0.7 parts of primary sodium phosphate and 1 part of secondary sodium phosphate in 10 parts of water was used in a juice mixer to produce tapioca starch.
Add to 100 parts, mix and react at 135 ° C. for 5 hours. Then, it was washed with water and dried to obtain sample No. 22 starch phosphate as shown in Table 1.

参考例７（カルボキシメチル澱粉の調製） 水120部に硫酸ナトリウム30部を溶解し、それにタピオ
カ澱粉100部を分散せしめ、撹拌下５％苛性ソーダ水溶
液45部とモノクロル酢酸ソーダ４部を加え、40℃で24時
間反応する。その後希硫酸で中和し、水洗、乾燥して第
１表に示す試料No.23のカルボキシメチル澱粉を得た。Reference Example 7 (Preparation of carboxymethyl starch) Dissolve 30 parts of sodium sulfate in 120 parts of water, disperse 100 parts of tapioca starch in it, add 45 parts of 5% caustic soda aqueous solution and 4 parts of sodium monochloroacetate with stirring, and add to 40 ° C. React for 24 hours. Then, it was neutralized with dilute sulfuric acid, washed with water and dried to obtain carboxymethyl starch of sample No. 23 shown in Table 1.

参考例８（リン酸架橋澱粉の調製） 水120部に馬鈴薯澱粉100部を分散させ、撹拌下３％苛性
ソーダ水溶液20部とトリメタリン酸ソーダ0.005〜0.1部
を加えて40℃で24時間反応した後希硫酸で中和し、水
洗、乾燥して第１表に示す試料No.24〜27のリン酸架橋
澱粉を得た。Reference Example 8 (Preparation of Phosphoric Acid Cross-Linked Starch) 100 parts of potato starch were dispersed in 120 parts of water, 20 parts of a 3% aqueous sodium hydroxide solution and 0.005-0.1 part of sodium trimetaphosphate were added under stirring and reacted at 40 ° C. for 24 hours. It was neutralized with dilute sulfuric acid, washed with water, and dried to obtain phosphoric acid crosslinked starches of sample Nos. 24-27 shown in Table 1.

参考例９ リン酸架橋アセチル澱粉の調製 水120部にタピオカ澱粉100部を分散させ、撹拌下３％苛
性ソーダ水溶液20部とトリメタリン酸ソーダ0.005〜0.1
部を加えて40℃で５時間反応後、希硫酸でpH9.5にする
と共に室温に冷却しpH9.0〜9.5に維持しながら無水酢酸
８部を徐々に滴下し、室温で４時間反応し、その後希硫
酸で中和、水洗、乾燥して第１表に示す試料No.28〜31
のリン酸架橋アセチル澱粉を得た。Reference Example 9 Preparation of Phosphoric Acid Cross-Linked Acetyl Starch 100 parts of tapioca starch were dispersed in 120 parts of water, and 20 parts of 3% caustic soda aqueous solution and sodium trimetaphosphate 0.005-0.1 were stirred.
8 parts of acetic anhydride was gradually added dropwise while maintaining the pH at 9.0 to 9.5 by adjusting the pH to 9.5 with dilute sulfuric acid and reacting at room temperature for 4 hours. , Neutralized with dilute sulfuric acid, washed with water, dried and then sample Nos. 28 to 31 shown in Table 1
To obtain phosphoric acid-crosslinked acetyl starch.

参考例10（リン酸架橋ヒドロキシプロピル澱粉） 水120部に硫酸ナトリウム20部を溶解し、これにタピオ
カ澱粉100部を分散させ、撹拌下３％苛性ソーダ水溶液3
3部とプロピレンオキサイド4.5〜13部及びトリメタリン
酸0.05部を添加して42℃で24時間反応し、その後希硫酸
で中和、水洗、乾燥して第１表に示す試料No.32〜34を
得た。Reference Example 10 (Hydroxypropyl Starch Crosslinked with Phosphate) 20 parts of sodium sulfate was dissolved in 120 parts of water, 100 parts of tapioca starch was dispersed therein, and a 3% aqueous solution of caustic soda 3 was added with stirring.
3 parts, 4.5 to 13 parts of propylene oxide and 0.05 parts of trimetaphosphoric acid were added and reacted at 42 ° C. for 24 hours, then neutralized with dilute sulfuric acid, washed with water and dried to give sample Nos. 32 to 34 shown in Table 1. Obtained.

参考例11（リン酸架橋ヒドロキシエチル澱粉） 参考例10に於いてプロピレンオキサイドの代わりにエチ
レンオキサイドを5.5部使用する他は同様に処理して、
第１表に示す試料No.35を得た。Reference Example 11 (Phosphoric Acid-Crosslinked Hydroxyethyl Starch) The same treatment as in Reference Example 10 was carried out except that 5.5 parts of ethylene oxide was used instead of propylene oxide.
Sample No. 35 shown in Table 1 was obtained.

参考例12（リン酸架橋コハク酸澱粉） 参考例９に於いて無水酢酸の代わりに無水コハク酸８部
を用い、トリメタリン酸0.04部を用いる他は同様に処理
して第１表に示す試料No.36を得た。Reference Example 12 (phosphoric acid-crosslinked succinic acid starch) Sample No. shown in Table 1 was the same as in Reference Example 9 except that 8 parts of succinic anhydride was used instead of acetic anhydride and 0.04 part of trimetaphosphoric acid was used. Got .36

参考例13（エピクロルヒドリン架橋ヒドロキシプロピル
澱粉） 参考例10に於いて、プロピレンオキサイド６部及びトリ
メタリン酸ソーダの代わりにエピクロルヒドリン0.05部
を用いる他は同様にし、第１表に示す試料No.37を得
た。Reference Example 13 (Epichlorohydrin-Crosslinked Hydroxypropyl Starch) Sample No. 37 shown in Table 1 was obtained in the same manner as in Reference Example 10 except that 6 parts of propylene oxide and 0.05 part of epichlorohydrin were used in place of sodium trimetaphosphate. .

参考例14（エピクロルヒドリン架橋澱粉） 参考例８に於いてトリメタリン酸ソーダの代わりにエピ
クロルヒドリン0.007部を加える他は同様にして第１表
に示す試料No.38を得た。Reference Example 14 (Epichlorohydrin-crosslinked starch) Sample No. 38 shown in Table 1 was obtained in the same manner as in Reference Example 8 except that 0.007 parts of epichlorohydrin was added instead of sodium trimetaphosphate.

実験例１ グルテン含量8.5％の中力小麦粉67.22部に参考例１〜７
で得た第１表に示す各種加工澱粉15部と糊化開始温度57
℃で94℃の粘度620BU、94℃、10分後の粘度650BUを有す
る架橋加工澱粉（試料No.33）15部及び活性グルテン2.7
8部を加えて混合し、この製麺原料に食塩３部を溶解し
た食塩水37部を添加混練し、以下常法通り製麺ロール及
び回転切刃（No.10）を用いて生うどんを得た。この生
うどんを沸騰水中で水分73〜74％になるように茹で、茹
でうどんを得た。水洗冷却後これを５℃に保存し、経時
的に茹で直し約20秒で調理して試食しその評価を第２表
に示す。 Experimental Example 1 67.22 parts of medium-strength flour with a gluten content of 8.5% were used as Reference Examples 1 to 7.
15 parts of various processed starches shown in Table 1 and gelatinization starting temperature 57
15 parts of cross-linked starch (Sample No. 33) having a viscosity of 620 BU at 94 ° C and a viscosity of 650 BU after 94 minutes at 94 ° C and 2.7 gluten.
8 parts were added and mixed, and 37 parts of salt solution in which 3 parts of salt was dissolved was added to this noodle-making raw material, and kneaded. Obtained. This raw udon was boiled in boiling water to a water content of 73-74% to obtain boiled udon. After cooling with water, it was stored at 5 ° C., boiled over time, cooked in about 20 seconds and sampled. The evaluation is shown in Table 2.

実験例２ 実験例１に於いて加工澱粉として第１表の試料No.9（糊
化開始温度65.5℃）を用い、架橋加工澱粉として第１表
の参考例８〜14に示す各種架橋加工澱粉を用いた他は同
様にして茹でうどんを調製し、その評価を第３表に示
す。 Experimental Example 2 In Experimental Example 1, sample No. 9 in Table 1 (gelatinization start temperature 65.5 ° C) was used as the modified starch, and various crosslinked starches shown in Reference Examples 8 to 14 in Table 1 were used as the crosslinked starch. Boiled udon was prepared in the same manner except that was used, and the evaluation is shown in Table 3.

実験例３ 実験例１に於いて、加工澱粉として試料No.10のアセチ
ル澱粉、架橋加工澱粉として試料No.33のリン酸架橋ヒ
ドロキシプロピル澱粉を第４表に示す比率にて用い、以
下同様に行って評価し、その結果を第５図に示す。 Experimental Example 3 In Experimental Example 1, sample No. 10 acetyl starch as the modified starch and sample No. 33 phosphate cross-linked hydroxypropyl starch as the cross-linked modified starch were used in the ratios shown in Table 4, and so on. The evaluation was carried out and the results are shown in FIG.

実施例１ グルテン含量10.3％の準強力小麦粉80部に試料No.9のア
セチル澱粉12部と試料No.30のリン酸架橋アセチル澱粉
８部を加えて混合し、これに食塩３部を溶解した食塩水
37部を添加混練し、以下常法に従って製麺ロール及び回
転切刃（No.10）を用いて生うどんを得た。この生うど
んを２分し、一方は直ちに沸騰水中で水分73％になるよ
うに茹でて茹でうどんとし、他方はパックして生うどん
とし１週間冷蔵庫に保存後、同様に茹で、水洗冷却し、
１時間後茹で直し約20秒で調理し、スープを添加したも
の、更に室温に30分放置し試食した。尚対照にはグルテ
ン含量8.5％の中力小麦粉を用いて同様に製造した。10
名のパネラーで評価した結果は、生うどん、茹でうどん
とも直後も良く、更に30分後は明らかに対照より優れ、
添加効果を認めた。 Example 1 To 80 parts of semi-strong wheat flour having a gluten content of 10.3%, 12 parts of sample No. 9 acetyl starch and 8 parts of sample No. 30 phosphate cross-linked acetyl starch were added and mixed, and 3 parts of sodium chloride was dissolved therein. Saline
37 parts were added and kneaded, and raw udon was obtained using a noodle making roll and a rotary cutting blade (No. 10) according to a conventional method. This raw udon is divided into 2 minutes, one is immediately boiled in boiling water so that the water content is 73%, and the other is boiled udon, and the other is packed into raw udon and stored in the refrigerator for 1 week, then boiled and rinsed with water.
After 1 hour, it was boiled, cooked in about 20 seconds, added with soup, and left at room temperature for 30 minutes for tasting. As a control, a medium-strength wheat flour having a gluten content of 8.5% was used, and the same production was performed. Ten
The results evaluated by the famous panelists are good for both raw udon and boiled udon immediately, and after 30 minutes, clearly better than the control,
The effect of addition was recognized.

実施例２ グルテン含量11.5％の準強力小麦粉55部に試料No.16の
ヒドロキシプロピル澱粉15部と試料No.34のリン酸架橋
ヒドロキシプロピル澱粉25部、活性グルテン５部、及び
黄色色素少量を加えて混合し、これに粉末かんすい0.2
部、食塩２部を水36部に溶解した液を添加、混練し、常
法に従って製麺ロール及び回転切刃（No.20）を用いて
生中華麺を得た。これを沸騰水中で水分67％に茹でた
後、水洗冷却し、実施例１と同様に評価した。尚準強力
小麦粉のみを主原料として同様に製造したものを対照と
した。30分後の食感で顕著な優位性が認められたばかり
でなく、直後の食感も良好であった。 Example 2 To 55 parts of semi-strong wheat flour having a gluten content of 11.5% were added 15 parts of hydroxypropyl starch of sample No. 16, 25 parts of phosphate cross-linked hydroxypropyl starch of sample No. 34, 5 parts of active gluten, and a small amount of yellow pigment. Mix and mix with powder powder 0.2
Part, and 2 parts of salt dissolved in 36 parts of water were added and kneaded, and raw Chinese noodles were obtained by a conventional method using a noodle making roll and a rotary cutting blade (No. 20). This was boiled to a water content of 67% in boiling water, washed with water and cooled, and evaluated in the same manner as in Example 1. In addition, a similar product prepared using only semi-strong wheat flour as a main raw material was used as a control. Not only was there a marked advantage in the texture after 30 minutes, but the texture immediately after was also good.

実施例３ グルテン含量11.2％の準強力小麦粉55部に試料No.4の次
亜処理澱粉25部、試料No.33のリン酸架橋ヒドロキシプ
ロピル澱粉15部、活性グルテン５部及びグアーガム0.1
部、全卵粉0.4部を加えて混合し、これに食塩1.5部、粉
末かんすい0.2部を水35部に溶解した溶液を添加、混練
し、常法に従って製麺ロール、回転切刃（No.18）を用
いて麺線を得た。これを飽和水蒸気で22分間蒸煮したも
のを２分し、一方は約95℃の空気浴中で水分約５％に乾
燥し、ノンフライ麺を得る。他方は約145℃の食用油で
油揚を行い水分約4.5％のフライ麺を得た。又対照品は
主原料として準強力小麦粉のみで同様に製造した。ここ
で得たノンフライ即席麺及びフライ即席麺に熱湯を注加
し、復元するまで時間を比較すると共に復元直後の食感
及びこれを室温で20分放置後の食感を比較した。 Example 3 55 parts of semi-strong wheat flour having a gluten content of 11.2%, 25 parts of the hypo-subtreated starch of sample No. 4, 15 parts of phosphate crosslinked hydroxypropyl starch of sample No. 33, 5 parts of active gluten and 0.1 parts of guar gum.
Parts, 0.4 parts of whole egg powder were added and mixed, and a solution prepared by dissolving 1.5 parts of salt and 0.2 parts of powder kansui in 35 parts of water was added and kneaded, and a noodle making roll and a rotary cutting blade (No. 18) was used to obtain noodle strings. This is steamed with saturated steam for 22 minutes, and is then divided into 2 minutes. One is dried in an air bath at about 95 ° C to a water content of about 5% to obtain non-fried noodles. The other was fried with edible oil at about 145 ° C to obtain fried noodles with a water content of about 4.5%. The control product was similarly produced using only semi-strong wheat flour as the main raw material. Hot water was added to the non-fried instant noodles and the fried instant noodles obtained here, and the time until restoration was compared, and the texture immediately after restoration and the texture after left at room temperature for 20 minutes were compared.

20分後の食感に於いて顕著な優位性が見られるばかりで
なく、復元性、直後の食感も良好であった。 Not only was there a marked advantage in the texture after 20 minutes, but also the restorability and the texture immediately after were excellent.

Claims (4)

【特許請求の範囲】[Claims] 【請求項１】麺類の製造に際し、活性グルテンを添加す
るか又は添加せずにグルテンが製麺原料中に約７〜17重
量％存在する状態において、製麺主要原料として小麦
粉、加工澱粉及び架橋加工澱粉を用い、その構成割合に
おいて小麦粉に対する加工澱粉と架橋加工澱粉の合計量
の比率（重量）が95:5〜0:100であると共に、加工澱粉
と架橋加工澱粉の比率（重量）が80:20〜20:80であるこ
とを特徴とする麺類の製造法。1. When manufacturing noodles, wheat flour, processed starch and cross-linking are used as the main raw materials for noodle making in a state where gluten is present in the raw material for making noodles in an amount of about 7 to 17% by weight with or without the addition of active gluten. Using processed starch, the ratio (weight) of the total amount of processed starch and crosslinked processed starch to wheat flour in the composition ratio is 95: 5 to 0: 100, and the ratio (weight) of processed starch and crosslinked processed starch is 80. : 20 to 20:80: A method for manufacturing noodles. 【請求項２】加工澱粉が軽度の次亜塩素酸ソーダ処理澱
粉、アセチル澱粉、ヒドロキシプロピル澱粉より選ばれ
る１種又は２種以上であり、架橋加工澱粉がリン酸架橋
澱粉、リン酸架橋アセチル澱粉、リン酸架橋ヒドロキシ
プロピル澱粉より選ばれる１種又は２種以上であること
を特徴とする第１項記載の製造法。2. The modified starch is one or more selected from mild sodium hypochlorite-treated starch, acetyl starch and hydroxypropyl starch, and the crosslinked modified starch is phosphoric acid crosslinked starch, phosphoric acid crosslinked acetyl starch. 2. The method according to claim 1, which is one or more selected from phosphoric acid cross-linked hydroxypropyl starch. 【請求項３】加工澱粉の糊化開始温度が架橋加工澱粉の
糊化開始温度より高いことを特徴とする第１項記載の製
造法。3. The method according to claim 1, wherein the gelatinization start temperature of the processed starch is higher than the gelatinization start temperature of the crosslinked processed starch. 【請求項４】架橋加工澱粉が絶乾物６％濃度のブラベン
ダーアミログラフ粘度を１％食塩水を用いて測定する時
“94℃の粘度≦94℃10分後の粘度”の関係にあり、且
つ、500BU以上の粘度を有すると共に、加工澱粉の粘度
が同様に測定した時、500BU以上である第１項記載の製
造法。4. The cross-linked starch has a relationship of "viscosity at 94 ° C. ≦ viscosity after 94 ° C. 10 minutes" when the Brabender amylograph viscosity of the absolute dry matter 6% concentration is measured using 1% saline. The method according to item 1, wherein the processed starch has a viscosity of 500 BU or more, and the viscosity of the processed starch is 500 BU or more when similarly measured.