JPS58190362A - Method for preparation and quality preservation of noodle - Google Patents

Abstract

PURPOSE:To keep the quality of noodles at desirable level during the distribution period for several days, by adding water to a powdery mixture of wheat flour and other materials, kneading the mixture under reduced pressure, preparing the noodles under normal pressure, and packaging and keeping the resultant fresh noodles at a specific temperature. CONSTITUTION:Wheat flour containing >= about 7wt% of wheat-originated protein (mainly gluten) is mixed with other subsidiary raw material (e.g. rice flour) and additives (e.g. gluten, salt, etc.), and the obtained powdery mixture is mixed with water to attain about 31-38wt% of the water-content of the kneaded product, and the mixture is kneaded under reduced pressure, i.e. a vacuum degree of <= about 600mm.Hg. The dough is formed to noodles under normal pressure, packaged, and kept at <= about 10 deg.C. The obtained noodles have highest qualities immediately after the preparation, and can be kept at the essentially good state during the several days distribution period without using refrigeration process.

Description

【発明の詳細な説明】 本発明は高品質のめｈ類を合理的に製造し、該め凡類の
品質を保持する方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for rationally producing high-quality meat and maintaining the quality of the meat.

先に本発明者１ニ一定条件の製めん原材料の混練物を一
定条件の減圧環境下で混練し、次いでｍ決裂めん後凍結
する方法により高品質の冷凍めん類を合理的に量産でき
ることを見出し、この新規技術に関し既に特許出願した
。（特願昭５６−１２６１９６号） その後更に研究を積み重ねた結果、本願弁明法に到達す
ることができたのである。The present inventor has previously discovered that high-quality frozen noodles can be rationally mass-produced by kneading a mixture of noodle-making raw materials under certain conditions in a reduced-pressure environment under certain conditions, and then freezing the noodles after breaking, We have already applied for a patent regarding this new technology. (Japanese Patent Application No. 56-126196) As a result of further research, they were able to arrive at the defense method of the present application.

Ｉに来のめん類ｒま一般に宮圧混練≧れ、次いで常伝製
めん後常温下で流通されることが多かった。In general, noodles were kneaded under pressure, and then, after being made into traditional noodles, they were often distributed at room temperature.

このようなめ九類の内生めへ類では流通期間中の熟成の
進行を期待して製造及び出荷される。例えば小麦粉に対
するＢｅ１ＯＯ縦塩水の加水率３４％の生うどんでは製
造後１５°Ｃ１日程度、Ｂｅ’５のかんＴい、８冴の〃
０ホ１−３２％の生中華めんでは製造後１５°Ｃ２〜３
日程度でそれぞれ熟成状態が極大に達し　（すなわち最
も良好な食味性を示↑）、その後はダレ現象Ｔなわも熟
成の崩壊が進行して食味性は急速に但下する。又熟成や
ダレ現象の進行に伴なって微生物増殖が看しく、腐敗や
食中毒発生のおそれも大さかった。This type of endogenous Mehesu is manufactured and shipped with the expectation that it will mature during the distribution period. For example, for fresh udon noodles with a hydration rate of 34% in Be100 vertical salt water to wheat flour, it is heated at 15°C for about 1 day after production.
0Ho1-32% raw Chinese noodles are heated at 15°C2-3 after production.
After about a day, the ripening state reaches its maximum (in other words, it shows the best taste), and after that, the aging process progresses and the taste deteriorates rapidly. Furthermore, as the ripening and sagging phenomenon progressed, microbial growth was observed, and there was a high risk of spoilage and food poisoning.

めん類の内ゆで、蒸しめん類では製造直後が最も良好な
食味性を示し、その後めん中に構成≧れたで凡、慎ｈゲ
ル橋造の緩和（いわゆるゆで伸び現象）が経時的に進行
し、急速に食味性が（Ｉｊ下↑る。Noodles that are boiled or steamed have the best taste immediately after production, and after that, the relaxation of the gelatin structure (the so-called boiling elongation phenomenon) progresses over time. The taste rapidly deteriorates (Ij lower ↑).

従って消費者が最良の状態のめ九類を購入し、喫食する
機会が楊めで少なく、この為最良の状態のめん類を各に
提供できる食堂のめん類に比べ市販めん如の評価が格段
ｆこ（ａかったのである。Therefore, there are fewer opportunities for consumers to purchase and eat noodles in the best condition, and for this reason, the evaluation of commercially available noodles is much lower than the noodles in cafeterias, which can provide noodles in the best condition to everyone. It was a.

めん類２最艮の状９で一定期間保持する為にｆユ、ゲ 前述した既提出特許出願に係る技術辱念適であるが、当
該技術１；冷凍技術をその構成要素の一つとしている為
、現状の、廣通盪構や製造コスト等の面で叱・ずしも適
合していないのが実りである。In order to maintain noodles for a certain period of time in state 9 of Noodles 2, the above-mentioned technology related to the already submitted patent application is suitable, but technology 1: Refrigeration technology is one of its components. The truth is that the current system and manufacturing costs do not suit the current situation.

以上の冥５ｆこ鑑み、本願発明者は、Φ〕造１１後に最
良の状態のめん類を得、冷凍技術を使用することなく、
数日間の、九通期間中実質的に良好な状態を保持せしめ
る新規技術を開発したのである。In view of the above, the inventor of the present application obtained noodles in the best condition after Φ] production, and without using freezing technology,
They have developed a new technology that allows them to remain in virtually good condition for several days during the nine-day period.

すなわち「小麦粉由来の蛋白質が約７重量％ｌユ上上告
れる、小麦粉とその池の副原料、材料等との混合粉体に
、該、昆合朽体の混練物中の含水率が約３１〜３８重量
％になるように水２加え、Ｘ窒度約６００ｍｍＨｇ以Ｔ
の減圧環境下で混練し、次いで潜圧下で屑法製めんしで
生め八を調製し、該生め九を色装債約１０°Ｃ以下（こ
保持することを特徴とするめん類の製造及び品貿保持双
伝」イこ係る第１の発明と、［小麦粉由来の蛋白質が約
７重量％以上告まれる、小Ｖ粉とその池の副原第４、材
ｆ−ｌ−等との混合粉体【こ、該混合粉体の混練物中の
含水率が約３１〜３８重１％になるまうＣニホを力りえ
、＾空度約６００ｍｍｌ（ｇ以下の減圧環境下で混練し
、次いで冨圧下で帛去製め九して生めんを調製し、該生
めんを蒸煮後直ちに１０℃以下ｆこ急冷し、色装後約１
０℃以下（こ保持することと特徴と下るめん類の製造及
び品質保持丸法」に係る第２の弁明を確立したのである
。In other words, ``a mixed powder of wheat flour and its auxiliary raw materials, materials, etc., containing about 7% by weight of protein derived from wheat flour, and a water content of about 31% in the kneaded material of rotten kelp. Add 2 parts of water so that the concentration is ~38% by weight, and the nitrogen content is about 600mmHg or more.
Noodle manufacturing and product trade characterized by kneading in a reduced pressure environment, then preparing noodle in a scrap method noodle making machine under latent pressure, and keeping the noodle at a temperature below about 10°C. The first invention related to ``Holding Soden'' and [A mixed powder of small V flour and its Ike's vice raw material No. 4, material fl-, etc., containing about 7% by weight or more of protein derived from wheat flour. The mixed powder was kneaded so that the water content in the kneaded product was about 31 to 38% by weight, and kneaded in a reduced pressure environment with a volume of about 600 mml (g or less), and then Fresh noodles are prepared by macerating them under pressure, and immediately after steaming the raw noodles are rapidly cooled to below 10°C, and after coloring, about 1
He established the second defense regarding the method of maintaining the temperature below 0℃ (maintaining the temperature, characteristics, manufacturing of noodles, and maintaining quality).

本願発明法で使用される小麦粉は一般に中力粉が過当で
あるが、清力粉や強力粉もそれぞれ鼾−にあるいは混合
して使用される。The wheat flour used in the method of the present invention is generally medium-strength flour, but plain flour and strong flour may also be used as a mixture or as a mixture.

前記小麦粉と以下に述べるその他の副原料、材料等との
混合イ分体中の小麦粉由来の蛋白ｗ（王としてグルテン
）含量が７重量％以下であると、め凡帯やめん綿が切れ
易くなる等作業性が悪化し、又製出するめ九に良好な粘
弾性を与えることが困難になり、更１こ品質保持タカ果
も激減する傾向が認められる。If the flour-derived protein w (gluten as king) content in the mixture of the flour and the other auxiliary raw materials and materials described below is less than 7% by weight, the mebon obi and cotton cotton will easily break. Workability deteriorates, and it becomes difficult to impart good viscoelasticity to the produced grains, and there is also a tendency for the quality-retaining quality of the grains to decrease sharply.

前記混合粉体中の墨臼質含量が１１重量％以上のものを
使用すると、製出するめ凡の粘弾性が強化されすぎる傾
向がある。しかしこのような杓ｊ生を示↑めんを所望す
る場合ｌこはむしろ好適である。If the mixed powder has an ink grain content of 11% by weight or more, the viscoelasticity of the resulting product tends to be too strengthened. However, if you desire noodles that exhibit such ladle production, this is rather preferable.

前記混合粉体中の蛋白質含量の詞節は使用小麦ｌｉｄ　
ｔこ由来するグルテンｆこより行なうのが好ましいが、
グルテンが不足の場合１；、小麦粉かり抽出されたいわ
ゆる。舌１生グルテン等により補っても良い。The protein content in the mixed powder is determined by the wheat lid used.
It is preferable to use gluten derived from t, but
If there is a lack of gluten, it is extracted from wheat flour. Tongue 1 may be supplemented with raw gluten, etc.

本碩弁明伍で使用される副原料としでは、木、大麦、裸
麦、ライ麦、ライ小麦、えん麦、あｈｌひえ、そば、マ
イロ、甘しょ、ばれいしょ、クビオカ、とうもろこし等
の穀類、雑穀類、芋類等が掲げられ、形５走しては粉末
が最も好適であるが、粒、圧編物、破砕物でも目的等ｆ
こより使用。Ｊ能である。状５としては生のものが一般
に使用しゃＴいが目的等（こよＱ糊化又は部分糊化した
ものの方が良好な場合もある。Sub-ingredients used in Honshuo Benmeigo include wood, barley, naked wheat, rye, triticale, oats, chickpeas, buckwheat, milo, cane, potato, kubioka, corn and other grains, cereals, and potatoes. Powder is most suitable for the shape, but grains, pressure knitted materials, and crushed materials can also be used depending on the purpose, etc.
Used by Koyori. It is J-Noh. Generally, raw materials should not be used for the purpose of use, but gelatinized or partially gelatinized products may be better in some cases.

前記穀類、雑穀類等から分離したで九、Ｓ−んめるいは
分離したで汽−９八を糊化、部分糊化、酸、酸化、ニス
チル化、エーテル化、加水分解等の処理等を施したち、
のき使用することができる。Separated from the grains, cereals, etc., S-98 is subjected to treatments such as gelatinization, partial gelatinization, acid, oxidation, nistylization, etherification, and hydrolysis. alms,
It can be used.

本願弁明法で使用される材料としてはグルテン、し、１
日、卵黄、全い、カゼイン、カゼインナトリウム、大豆
、大豆蛋白、〇−カストビーンジャーム、小麦胚芽等の
累白貢又ｆユ山白質を多く含し物質、アルギン酸、アル
ギン酸かトリウム、アルキン酸プロピレングリコールエ
ステル ルセルロース、カルボキシメチルスターチ、メチルセル
ロース、ポリアクリル酸すトソウム、グアーガム、ロー
カストビーンガム、カラゲーナン、キサンクンガム、コ
ンニでクマンナン等の糊料又はガム類、ビタミ７Ｂ＋、
ビタミンＢλ、ビタミンｃ１グリシン、アラニン、シス
ティン、シスチン等のビタミン及びアミノ酸類、クロシ
ン、クロシン誘導体、クロロフィル、カーサミンイエロ
ー、水、容１生アンナツト−、コチニール、う・ｌカイ
ン酸、ウコン朽、ヨモギ粉末、７カメ粉末等の色素類、
虐化すトリウム、塩化カリウム、クエン酸すトリウム、
ツＬ酸すトリウム、リンゴ酸ナトリウム、酢酸ナトリウ
ム、炭酸すトリウム、炭酸カリウム、リン酸二すトリウ
ム、リン酸三カリウム等の塩類、プロビレ／グリコール
、ソルビトール、マルチトール、キシリトール、グリセ
リン、エタノール等のアルコール又ｔコ多価アルコール
類、リンゴ酸、酢酸、クエン酸、ファール酸、酒石酸、
礼酸、フィチ／酸、リン酸等の何憬酸又は無侃醗類、グ
リセリン脂！１７５酸エステル、しょ糖脂月万酸エステ
ル、ノルビクン脂月万酸エステル、プロピレングリコー
ル脂月万酸エステル簀の界面、古１生斉Ｉ：＠、太悦、
由、菜種！由、木！由、ラード等の、由脂類、α−アミ
ラーゼ、セルラーゼ、ヘミでルラーゼ、パパイン、ペプ
シン、リゾチーム等の酵素類、セルロース、ヘミセルロ
ース、リグニン等の可含１生離消化１生物質、そ夕 の他力ルシウム化合物、ゲルコツプＣフクトン等任意の
物質が掲げられる。The materials used in the defense method include gluten,
Substances containing a lot of white matter such as egg yolk, whole egg yolk, casein, sodium caseinate, soybean, soy protein, cast bean germ, wheat germ, alginic acid, alginic acid or thorium, propylene alkynate Thickeners or gums such as glycol ester cellulose, carboxymethyl starch, methyl cellulose, polyacrylic acid soybean, guar gum, locust bean gum, carrageenan, xanthus gum, and cumannan, vitamin 7B+,
Vitamins and amino acids such as vitamin Bλ, vitamin c1 glycine, alanine, cysteine, and cystine, crocin, crocin derivatives, chlorophyll, casamine yellow, water, raw annatto, cochineal, caic acid, turmeric rot, mugwort Powder, pigments such as 7 turtle powder,
Thorium chloride, potassium chloride, thorium citrate,
Salts such as thorium trichloride, sodium malate, sodium acetate, thorium carbonate, potassium carbonate, dithorium phosphate, tripotassium phosphate, etc., sorbitol, maltitol, xylitol, glycerin, ethanol, etc. Alcohol or polyhydric alcohols, malic acid, acetic acid, citric acid, faric acid, tartaric acid,
Ceric acid, phytoacid, phosphoric acid, etc., or phosphoric acid, glycerin fat! 175-acid ester, sucrose-pananate, Norvikun-pananate, propylene glycol-pananate tank interface, 1st generation Qi I: @, Taiyue,
Yu, rapeseed! Yu, tree! Licorice, fats such as lard, enzymes such as α-amylase, cellulase, hemi-lulase, papain, pepsin, lysozyme, cellulose, hemicellulose, lignin, etc. Arbitrary substances such as lucium compounds and gelcotup C fuctons can be mentioned.

以上に掲げた副原料、付目は本発明法の任言の工程で使
用できるが、でんぷん質類やグルテン等の非２１＜ｌ各
性物質は原料小麦粉に配合し、食塩やグアーかム等の水
、容性、水懸濁性、水膨潤性物質は練り水、ゆで水、水
洗ｙ）＜、冷却水等の水に混合しで使用する方法が好ま
しい。The auxiliary raw materials listed above can be used in any step of the method of the present invention, but non-21<l substances such as starches and gluten are added to the raw flour, and salt, guar gum, etc. It is preferable to use the water, solubility, water-dispersibility, and water-swelling substances by mixing them with water such as kneading water, boiling water, washing water, cooling water, etc.

以上の製めん原料に水、食塩水又はか八すい溶層あるい
１コこれらに所望にま９選ばれた物質を加えたちのを加
えるのであるが、加ホ量Ｃユ裂め凡原料の混練物中の含
水率が約３１〜３８重量％好ましく（ま約３２〜３６重
量％になるように調節する叱・要がある。（本発明で規
定した含水率とは、減圧〕昆練直ない、その乾燥減量よ
り算出したちのをいう）混練時の真空度や混線時間によ
って多少異なるが、混線処理によＱ含水率はおおよそ１
〜２重量％減するので、この減少率を考慮して混練物中
の含水率が前記範囲になるようｌこ製めん！Ｐ、に＋に
対↑る加水率を決定する・２−要がある。To the above raw materials for noodle making, add water, salt water, or a molten liquid layer, or add 9 selected substances as desired. It is preferable that the water content in the kneaded product is about 31 to 38% by weight (or it is necessary to adjust it so that it is about 32 to 36% by weight. Although it varies slightly depending on the degree of vacuum during kneading and the time of mixing, the Q moisture content due to mixing is approximately 1.
Since the reduction is ~2% by weight, take this reduction rate into account and adjust the water content of the kneaded product to the above range! Determine the hydration rate for P and +.・2-It is necessary.

前記混練物中の含２１＼率が約３１重量％以下の条件で
は充分な熟成効喫が期待できず、又作業性が但下すると
ともに、製出するめん類の品質が本発明の目的に連片し
がｒ二くなる傾向が認めしれる。If the content of 21\ in the kneaded product is less than about 31% by weight, a sufficient ripening effect cannot be expected, workability deteriorates, and the quality of the noodles produced is not relevant to the purpose of the present invention. There is a tendency for the length to be r2.

又的記含ホ率がチつ３８重量％を越えるにＩだい７Ａ戊
がやや過度に’ａ　Ｑ　％又作貢注がイＦ、下下るとと
もに製出Ｔるめん類の品質を１呆持することが困難（こ
なる傾向が認められる。（すなわち前記含水率が約３８
重量％を越える（こ促って、本発明で規定する温度ｉ貝
境千で１呆ξ寺しでも、デめんズｑで（まブレ現象の進
行を阻止し得す、め凡嗅が互り箇こ路管し、又著しく変
形して面品価′Ｘを失なうことになり、ゆで、ψしめん
類て゛・ま′４イ日臼つυゆて°１申び現象が看しく、
仝疎ｔ　（スカスカしＴ二）管じの食感ｆこ９化してし
まうのでめる。） 、昆練１侍の３自−７と□′艮１コ・つろｉ）ＯｍｍＨ
ｌ：　　払ス下が（ｊフカて゛め　９　、真空度約３０
０〜ｌ　ＯＯＩｒ１ｍ！（ｇで１ｊ真空度にかかわらず
ほぼ同等の熟成効果がＬ３めもれ、約３００ｍｍＨｇを
越える（こ従って前記効果が徐々に減じ約６００ｍｍＨ
ｇを越えると常圧混練の場合に比べ有意な効果が認めし
れなくなる。In addition, when the content exceeds 38% by weight, the content of the noodles becomes slightly excessive, and as the content decreases, the quality of the noodles produced decreases by 1. (i.e., when the moisture content is about 38
% (by weight), even if the temperature specified in the present invention exceeds 1,000 yen, it is possible to prevent the progress of the blurring phenomenon. It is a shame that boiled and shiimen products are hardened and deformed significantly, resulting in a loss of product value.
If you don't like it, the texture will turn out to be 9. ), Konren 1 Samurai 3-7 and □′艮 1ko・Tsuro i) OmmH
l: The bottom of the vacuum is 9, the degree of vacuum is about 30
0~l OOIr1m! (At 1j g, the aging effect is almost the same regardless of the vacuum level at L3, and exceeds about 300 mmHg (therefore, the above effect gradually decreases to about 600 mmHg).
If it exceeds g, no significant effect will be recognized compared to the case of normal pressure kneading.

なお真空度が約１００ｍｍＨｇ以下の場合も前記と同等
以上の効果が期待できるつ＜、減圧混練装置に必要以上
のコストがかかつ現実的で１ユない。It should be noted that even if the degree of vacuum is about 100 mmHg or less, effects equivalent to or better than those described above can be expected, but the reduced pressure kneading apparatus requires more cost than necessary and is not practical.

混練時の真空度が大きい程混練時間はやや短縮されるよ
うであるが、その煤度はわずかであるので真空度と混練
時間とは無関係とみなして良い。It seems that the greater the degree of vacuum during kneading, the shorter the kneading time is, but since the degree of soot is slight, it can be considered that the degree of vacuum and kneading time are unrelated.

適当な減圧混練時間は、減圧混練装置の混練機能、混練
物の量、温度（Ａ苓２０〜３０’Ｃが好ましい）、含水
率（高い程混練時間が短縮される傾向がゐる）等によつ
決定されるべさでゐるが、通常１０〜２０分の範囲にあ
る。The appropriate vacuum kneading time depends on the kneading function of the vacuum kneading device, the amount of kneaded material, the temperature (preferably 20 to 30°C), the moisture content (the higher the kneading time, the shorter the kneading time tends to be), etc. The duration should be determined, but is usually in the range of 10 to 20 minutes.

滅ｒＥ開始時期は混練開始とほぼ同時に行ない、混繰柊
了とほぼ同時に常圧に戻す方法が一般的であるが、減圧
状態とした後ｆこ混練開始、又１ユ混練開殆潅に減圧開
始、及び混練終了後ｔこ常圧ｆこ復元、又は常圧に復元
後に混練終了等工程の都合によりいずれの方法を採用し
ても、実質的な混練時間が１０〜２０分であれば本発明
の目的が達成≧れる。最も好ましくは粉懸時に所定の減
圧状慇となし、この状懸下で加水、混練を開始する方法
が適当である。Generally, the time to start the evaporation is done at almost the same time as the start of kneading, and the pressure is returned to normal pressure almost at the same time as the end of the kneading process. No matter which method is adopted depending on the process, such as starting and restoring the normal pressure after the end of kneading, or ending kneading after restoring to normal pressure, the actual kneading time is 10 to 20 minutes. The purpose of the invention is achieved. The most preferred method is to create a predetermined reduced pressure during suspension of the powder, and to start adding water and kneading while suspended in this state.

混練終了後、製めんロール１用いで租め九帯を凋製し、
必要により複合を行ない、次いでなるべく緩やかな条件
で順次展延して所定厚のめん帯とした後、回転式切刃又
は庖丁式切刃を便用して所定巾のめ五線（生め九）を得
る。After kneading, use one noodle making roll to reduce the dough,
Composite is performed if necessary, and then rolled out sequentially under as gentle conditions as possible to form a band of a predetermined thickness, and then cut to a specified width using a rotary cutting blade or a knife-type cutting blade. get.

この生めんをボ、リエチレン、ポリプロピレン等のプラ
スチック、紙等の袋又は容器に入れるか、あるいは生め
んをプラスチックシートでうう等の処置を行ない、実質
的に該生めｈが乾燥しないような状態にして約１０℃以
下に保持することにぼり第１の発明が完了する。The raw noodles are placed in a bag or container made of plastic, paper, etc., such as polyethylene, polypropylene, etc., or the raw noodles are covered with a plastic sheet, etc., so that the raw noodles are kept in a state that does not substantially dry out. The first invention is completed by maintaining the temperature at 10° C. or lower.

前記で調製した生め九を所定時間蒸煮後、直ちに（蒸煮
後数分以内を意味する。蒸煮後かし冷却ままでの時間が
長くなると品質１呆持効果を失なうこ約 ラスチック如き耐水性の袋又は容器に封入後１°Ｃ以下
に保持することにより第２の発明が完了する。Immediately (meaning within a few minutes after steaming) after steaming the fresh raw meat prepared above for a predetermined period of time (meaning within a few minutes after steaming). The second invention is completed by keeping the temperature below 1°C after being sealed in a bag or container.

前記保持、ａ度が１０℃を越えるに従い、本願発明の目
的である高品質状態を一定期間保持することが困難ｆこ
なる。As the holding temperature exceeds 10° C., it becomes difficult to maintain the high quality state for a certain period of time, which is the object of the present invention.

以上の生めん又（まゆで、蒸しめん類を封入する際、ガ
ス置換色装又１ゴ脱酸素剤を使用すること１ま品質保持
向上のために一層有効である。When enclosing the above-mentioned raw noodles or steamed noodles, it is more effective to use a gas replacement colorant or an oxygen scavenger to maintain and improve quality.

玖 以下実繕例及び臭施例ｆこよＱ詳細に説明する。Ku Hereinafter, a practical example and an odor example will be explained in detail.

験 実）例１ 準強力小麦粉を減圧混練に置に入れ、真空度約２００ｍ
ｍＨｇとした状態でＢｅ′５のか凡すい（炭酸すトリウ
ム：炭酸カリウム−１’　１　）　１８ａ３２〜４５重
量％を添加し混練を１５分間行なった。対照試験区【ユ
上記と同憬の条件で常圧Ｆで混練を行なった。Experimental experiment) Example 1 Put semi-strong flour into a vacuum kneading machine at a vacuum level of about 200 m.
At mHg, 32 to 45% by weight of Be'5 (strium carbonate: potassium carbonate-1'1) 18a was added and kneaded for 15 minutes. Control test group [U] Kneading was carried out at normal pressure F under the same conditions as above.

次いで製めんＯ−ルを用いて常法により厚谷約１．３　
ｍｍのめん帯とした復、角カッター陽加を用いて切断し
、生中華めんを得た。この生中華めム１２０ｇずつを０
．０３ｍｍＮのポリエチレン袋に封入し、５〜１５℃の
温度環境下に保持し、経日的に取りだし、生中華めんの
１０倍量の沸とう２ｊ＼中で、加水率３２重量％のもの
は３分、３５重量％は２分Ｉ秒、４０重量％は２分Ｉ秒
、４５重量％は２分１０秒それぞれゆでた。Next, using a noodle making o-ru, by the usual method, about 1.3
It was cut into mm-thick noodles and cut using a square cutter to obtain raw Chinese noodles. 120g each of these raw Chinese noodles
．． Enclose it in a 03 mmN polyethylene bag, keep it in a temperature environment of 5 to 15 degrees Celsius, take it out over time, and boil it for 3 minutes in boiling water with a water content of 32% by weight, which is 10 times the amount of fresh Chinese noodles. , 35% by weight was boiled for 2 minutes and 1 seconds, 40% by weight was boiled for 2 minutes and 1 seconds, and 45% by weight was boiled for 2 minutes and 10 seconds.

食味性の評価は３名の専門パネラ−により行なった。評
価は５設階とし、加水率３５重量％の実験区の製造１後
のものを基準とし、このめ九と同等又はｐ］等以上の症
味１１を示すものを５、このめんよりわずかｔこ劣るも
のを４、やや劣るものを３、かなり劣るものを２、非常
に劣るものを１とした。The palatability was evaluated by three expert panelists. The evaluation was conducted on 5 levels, based on the test area after production 1 with a water content of 35% by weight, and those showing symptoms 11 equal to or higher than Konome9 were evaluated as 5, which was slightly less than Konome9. A score of 4 was given for poor quality, 3 was given for somewhat poor quality, 2 was given for very poor quality, and 1 was given for very poor quality.

評価項目１ゴ印味性（ヤ占弾注のバランス等）を第１と
し、その池外観、色調、ゆで時のほぐれ性等で、これら
を総合的（こ粋価した。Evaluation item 1: The taste of the stamp (balance of yasandanju, etc.) was the first priority, and the appearance, color tone, loosening properties when boiled, etc. were evaluated comprehensively.

その結果表１に示したように本発明１成要件と７萬足す
る試験区において高品質でかつかなり安定な品質保持性
を示しＴ二。As a result, as shown in Table 1, T2 exhibited high quality and fairly stable quality retention in the test plots that met the requirements for the first aspect of the present invention by 70,000.

要するに対照区の生めんでは、保持温度が（＆いと熟成
の進行が抑制され、熟成の進行が促進される保持温度で
は、ダレ現象の進行も又促進されるばかりでなく、微生
物増夕直や褐斐の進行も促進されるという矛盾がある。In short, in the raw noodles of the control group, the progress of ripening is suppressed and the progress of ripening is accelerated when the holding temperature is set to (&). There is a paradox in that the progress of Hi is also promoted.

一方本願発明法では、製造当初から良好な熟成状態を低
温に保つこと（こより一定期間保持可能でめＱ１梧めで
合理的な構成を有しているのである。On the other hand, the method of the present invention maintains a good ripening state at a low temperature from the beginning of production (this allows it to be maintained for a certain period of time, and has a reasonable structure with a relatively low temperature).

実験例２ 実験例１と同径の条件で遍た生中午めんを実験例１で示
したゆで条件と同一条件でゆでた後、直ちに水洗し、次
いで約０℃の冷水で充分冷却しＴコ。Experimental Example 2 After boiling raw Chinese noodles under the same conditions as in Experimental Example 1 under the same boiling conditions as in Experimental Example 1, immediately wash them with water, then cool thoroughly with cold water at about 0°C and boil them in a T-coat. .

水切後ポリエチレン袋に封入し、５〜１５°Ｃの７品度
環境Ｆ＋こ保持し、経口的に取り出し、多量の沸とう〕
１（中で３０秒間ゆで直し２行ない食味試験２行なった
。ス平価方、去（ゴ実験イク：」１とほぼ１司様でめる
が、基準は加水率３５重量の冥験区でゆで中華めんキン
示復５°Ｃで約３時間保持したものを５とした。゛訂１
西項目１まイ占弾ｌ生を王とし、なめらかざを従とし″
Ｃ駈之、合評価した。After draining, place it in a polyethylene bag, keep it in a 7-grade F+ environment at 5-15°C, take it out orally, and boil it in a large amount.]
1 (I boiled it for 30 seconds in the middle of the day and did 2 taste tests.) The product that was kept at 5°C for about 3 hours was rated as 5.゛Revision 1
West Item 1: I will make the king the king, and the servants the servants.''
C, I got a total score.

その結果表２に示したように本発明構成要件を満足する
試験区において高品質でかっかなり安定な品質保持効果
を示した。As a result, as shown in Table 2, the test plots satisfying the constituent requirements of the present invention exhibited high quality and a fairly stable quality retention effect.

実施例１ 準強力小麦粉７０％と全粒そば粉加％の混合粉に対し、
真空度約１５０ｍｍＨｇの減圧環境下で５％アルコール
水溶液を３２ｉ量％添加し、１２分間混練した。次いで
製めんロールを用いて常法により厚さＬ　３　ｍｍのめ
ん帯とした後、角力ツタ−Ｎｏ、　２０を用いで切断し
生日本そばを得た。Example 1 For a mixed flour of 70% semi-strong wheat flour and % whole grain buckwheat flour,
In a reduced pressure environment with a degree of vacuum of approximately 150 mmHg, 32i% by weight of a 5% aqueous alcohol solution was added and kneaded for 12 minutes. Next, a noodle roll with a thickness of L 3 mm was formed by a conventional method using a noodle making roll, and then cut using a No. 20 Kakujiri Tsuta to obtain fresh Japanese soba.

この生日本そばを沸とう水中で３分間ゆでたイ支、直ち
に水洗冷却及び水切を行ない品温約６６Ｃのって゛日本
そばを１４な。Boil this raw Japanese soba in boiling water for 3 minutes, then immediately wash it with water, cool it, and drain it until it reaches a temperature of about 66C.

以上の生日不そばとゆで日本そば２ポリ工チレン袋１こ
封入し４℃で７日間保持後、常法イこより諺ｊ理、試食
しＴこところいずれも良好な食味性を示した。The above-mentioned fresh Japanese soba and boiled Japanese soba were sealed in one polyethylene bag and kept at 4°C for 7 days, and then tasted using the conventional method. Both showed good taste.

実７Ｉ色作ｊ２ 中力小麦拐７０％　とばれいしょでん、ψＡ３０％の混
合粉にＢＩ３の食塩水を３８重量％冷加し、混練しなが
ら減圧を開始し、真空度約３００ｍｍＨｇに達してから
１５分間混練を継続した。次いで常法製め九し九カッタ
ー阻１６を用いて生めんを得た。この生めんを乳酸でｐ
Ｈ約５．５とした廓とう水中で９分ゆでた復、水洗冷却
及び水切を行ない品温約３℃のゆでうどんを得た。Chill 38% by weight of BI3 salt solution to the mixed flour of Mi7Iirosakuj2, 70% medium-strength wheat, and 30% ψA, and start reducing the pressure while kneading, and after reaching the degree of vacuum of about 300 mmHg. Kneading was continued for 15 minutes. Next, raw noodles were obtained using a conventional method using a cutter 16. Pour this raw noodle with lactic acid.
Boiled udon noodles with a temperature of about 3° C. were obtained by boiling for 9 minutes in boiling water with a H of about 5.5, washing with water, cooling, and draining.

以上の生うどんとゆでうどんをポリエチレン袋に封入し
４°Ｃで３日及び７日間保持後、常１六によつり］理、
試食したところいずれもかなり良好な食味性を示した。The above raw udon and boiled udon were sealed in a polyethylene bag and kept at 4°C for 3 and 7 days, then filtered according to the procedure 16]
When tasted, all of them had fairly good taste.

実ｈ＝例３ 準強力小麦粉に２％グリシンと１％、のかんすいかびク
ロシン少量を含む水溶液加重量％を添加し、混練しなが
ら減圧を開始し、具仝度約１００ｍｍＨｇ　Ｌこ達して
から１０分間混練を継続した。次いで常、法製Ｎ。Actual h = Example 3 Add 2% glycine and 1% weighted amount of an aqueous solution containing a small amount of kansui crocin to semi-strong wheat flour, start reducing pressure while kneading, and after reaching a specificity of about 100 mmHg L, 10 Mixing was continued for a minute. Next is always Hosei N.

めんし、九カ・ツタ−”２ｔ’）を用いで生め九２得た
。この生めんを約４分間蒸した復、直ちに約３０°Ｃの
水中で１分間はぐし、次いでＡ″；０℃の冷水で急冷及
びホ＋ｊ）ｊ麦ポリエチレン袋に３１１人した。Noodles were steamed using 9 ka ivy (2t').The raw noodles were steamed for about 4 minutes, then immediately soaked in water at about 30°C for 1 minute, and then boiled at 0°C. 311 people were quenched with cold water and placed in polyethylene bags.

以上で得た蒸し中華めんをＸつ１０°Ｃで３日間保持後
、常法通り炒め調理を行ない試食したところ良好な食味
性を示した。After keeping the steamed Chinese noodles obtained above at 10°C for 3 days, they were stir-fried in the usual manner and tasted, and they showed good taste.

なお本発明法を蒸し中華めんに適用した場合、蒸し上９
時間がかなつ短縮される傾向を示した。In addition, when the method of the present invention is applied to steamed Chinese noodles, the steamed
There was a tendency for the time to be significantly shortened.

以上本発明法の兜成によＱｌ一定時間高水準の品質を示
すめん類が合理的に供給でさることイニなり、流通商品
としてのめ九類の価恒向上イこ大きく寄与するものと確
信Ｔる。As described above, we are confident that the method of the present invention will enable a rational supply of noodles that exhibit a high level of quality for a certain period of time, and will greatly contribute to improving the price stability of noodles as a distributed product. Ru.

特許出願人　　株式会社　島田屋本店Patent applicant: Shimada-ya Honten Co., Ltd.

Claims (1)

【特許請求の範囲】 １　小麦粉由来の蛋白質が約７重量％以上告まれる、小
麦粉とその他の副原料、イオ料等との混合粉体に、該混
合粉体の混練物中の含水率が約３１〜３８Ｍ量％になる
ようにン爲を加え、真空度約６００ｍｍＨｇ以下の減圧
環境下で混練し、次いで指圧下で常法製め九して生めｈ
をｌ成製し、該生めんを色″ｊｃ後約１０°Ｃ以下に保
持することを特徴とするの九類の製造及び品質保持外法
。 ２　小麦粉由来の蛋白質が約７Ｍ量％は上告まれる、小
麦粉とその池の副原料、材料等との混合粉体に、砂混合
粉体の混練物中の含水率が約３１〜３８重量％になるよ
うｆこホを〃ｏえ、真空度χつ６００：ｈ＋Ｈｇ以下の
減圧Ｉネ境下で混練し、ｌ欠いて富Ｉ王下で葛、法製め
んしてＩ÷めんをい１製し、該生め九侶丞煮後直ちに１
０　”ＣＬプ乍に？冷し、色装後約１０°Ｃ以下に保持
することを特徴とするめん類の製造及び品質保持′ｊ５
法。[Scope of Claims] 1. A mixed powder of wheat flour and other auxiliary raw materials, iodine, etc., containing about 7% by weight or more of protein derived from wheat flour, wherein the water content in the kneaded product of the mixed powder is Add powder so that the amount is about 31 to 38 M%, knead in a reduced pressure environment with a degree of vacuum of about 600 mmHg or less, and then make it by a conventional method under finger pressure.
2. A method for manufacturing and maintaining quality of raw noodles, which is characterized in that the fresh noodles are kept at a temperature of about 10°C or less after coloring. 2. The mixed powder of wheat flour and the auxiliary raw materials, materials, etc. of the pond is heated so that the water content in the kneaded product of the sand mixed powder is about 31 to 38% by weight, and the degree of vacuum is Knead under a reduced pressure of less than 600:h+Hg, add kudzu to Fu I, process noodles to make 1 ÷ noodles, and immediately after boiling the raw kudzu, boil 1
0 ``Manufacture and quality maintenance of noodles characterized by cooling during CL and keeping at about 10°C or less after coloring''j5
Law.