JPS5851859A - Preparation of frozen noodle - Google Patents

Abstract

PURPOSE:To provide a means for the rational mass-production of frozen noodles exhibiting comparable quality to those obtained by the kneading under atmospheric pressure followed by thorough aging, even by omitting or shortening the aging process, by kneading hydrated raw material of noodles under reduced pressure. CONSTITUTION:The raw material of noodles, e.g. wheat flour, etc. is mixed with water to a water-content of about 31-38wt%, and kneaded under reduced pressure, i.e. vacuum of <=about 600mm.Hg, preferably about 300-100mm.Hg. The kneaded product is formed to noodles by conventional method, and frozen.

Description

【発明の詳細な説明】 本発明は高品質の冷凍麺類を合理的に量産する方法に関
する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for rationally mass producing high quality frozen noodles.

冷凍＠類は凍結時の品質が長期ｆこわたって保持される
ため、当業界でもその価値を認識し、冷凍麺類の本格的
生産が開始されつつあるところである。Frozen noodles retain their quality for a long time when frozen, so the industry has recognized its value and is beginning to begin full-scale production of frozen noodles.

しかしながら長期間安定な品質を保持する冷凍麺類では
、凍結されでいない生麺類の場合に生じる製造後の熟成
の進行も又著しく抑制されでしまうため、凍結時までに
充分な熟成を必要とし、連続製造システムｆこよる量産
化の大きな障害となっている。However, with frozen noodles that maintain stable quality for a long period of time, the progress of ripening after production that occurs in the case of raw noodles that have not been frozen is also significantly inhibited, so sufficient ripening is required before freezing, and continuous The manufacturing system f is a major obstacle to mass production.

このような実牲に鑑み、本発明者らは高品質の冷凍麺類
が合理的ｌこ量産できる方法ｆこついで鋭意研究し、本
発明の完成に到ることができＴ二のである。In view of this practical situation, the present inventors have conducted extensive research into methods that can rationally mass-produce high-quality frozen noodles, and have finally completed the present invention.

すなわち麺原材料に、当該原材料の混練物の含水率が約
３１〜３８重量％になるよう水を加え、真空度約６００
ｍｍＨｇ以下の減圧環境下で混練（混合又は混ねつめる
いは両者の中間的処理を行なうことを意味する）し、次
いで常法製麺後、凍結することを特徴とする冷凍麺類の
製造法によＱ１熟成工程を省略あるいは短縮しでも、常
圧混線後充分な熟成を施されたものと同等の品質を示す
冷凍麺類の合理的な量産が可能になったのである。That is, water is added to the noodle raw material so that the water content of the kneaded product of the raw material is approximately 31 to 38% by weight, and the degree of vacuum is approximately 600.
A frozen noodle manufacturing method characterized by kneading (meaning mixing, kneading, or an intermediate treatment between the two) under a reduced pressure environment of mmHg or less, followed by conventional noodle manufacturing, and freezing. Even if the Q1 aging process is omitted or shortened, it is now possible to rationally mass-produce frozen noodles that have the same quality as those that have been sufficiently aged after mixing at normal pressure.

日本のいわゆる麺類とは異質の特徴を示すマカロニ類の
場合、混合（ミキシング）を終えた生地を、混ねつ（ニ
ーティング）の直前にＸ空装置１こよって粒子と核子の
間１こ混在する空気を全部抜き取り、押し出し整形工程
前まで真空環境ｌこすることによりコンパクトで均一な
製品が得られることは古くから公知である。In the case of macaroni, which has characteristics different from the so-called noodles in Japan, the dough after mixing is mixed between particles and nuclei using an X-air device 1 just before kneading. It has been known for a long time that a compact and uniform product can be obtained by removing all the air from the product and subjecting it to a vacuum environment before the extrusion process.

真窒のきいたマカロニ類の特徴は内部が緻密で断面がガ
ラス状で透明度が良く、又強度、弾性が強いことが掲げ
られる。The characteristics of macaroni with true nitrogen are that it has a dense interior, a glass-like cross section, good transparency, and strong strength and elasticity.

このような特徴を最良とするマカロニ類ｆこはデユーラ
ムのセモリナの如き超強力小麦粉を使用し、混合時の含
有水分も３０％程度を最適としでいる。Macaroni that has the best characteristics as described above uses ultra-strong wheat flour such as Durum's semolina, and the optimum moisture content during mixing is about 30%.

マカロニ類に比べ、本発明対象のうどん、中華麺、日本
そば、皮類は強度や弾性が強すぎでは不可で、粘りや柔
軟性七のバランスが重視之れる。Compared to macaroni, the udon noodles, Chinese noodles, Japanese soba noodles, and skin products that are the subject of the present invention cannot be used if they have too much strength or elasticity, and the balance between stickiness and flexibility is important.

その為使用される小麦粉も一般に中力小麦粉、中華麺類
でも準強力小麦粉程度が多く、かなり多加水で混練され
る。For this reason, the wheat flour used is generally medium-strength wheat flour, and even for Chinese noodles, it is often semi-strength wheat flour, and it is kneaded with a considerable amount of water.

なお日本そばではつなぎ粉として強力小麦粉又が は準強力小麦粉を使用することもあるが、そば粉で希釈
だれるので、全体としては中力小麦粉と同程度Ｉこなる
。In Japanese soba, strong wheat flour or semi-strong wheat flour is sometimes used as a binder, but since it is diluted with buckwheat flour, the overall strength is the same as that of medium-strength wheat flour.

従って前記麺類の製造工程で減圧混線を組み入れること
は本発明の高品質の麺を製造する目的と１ゴ背反すると
考えるのが常識であるが、驚くべきことｆこ減圧混練ｌ
こより、マカロニ類の如き強度や弾性のみが強化されず
、粘りや柔軟性とのバランスが良好な将性を生じ、その
後の工程で熟成工程を省略又は短縮が可能（こなること
が分ったのである。Therefore, it is common sense to think that incorporating vacuum mixing in the noodle manufacturing process is contrary to the purpose of producing high quality noodles of the present invention, but surprisingly, the vacuum mixing
This results in a product with a good balance between stickiness and flexibility, rather than just the strength and elasticity of macaroni, and it is possible to omit or shorten the ripening process in the subsequent process. It is.

級 通常熟成は麺帯又は麺線状態で弊時間、生中華では２〜
３日程度を要するのであるが、この熟成工程の省略又は
短縮は、高品質の冷凍麺類の量産システム１こ太きく寄
与するものである。For normal aging, the time required for noodle strips or noodle strings is 2~2 for raw Chinese noodles.
Although it takes about 3 days, omitting or shortening this aging process will greatly contribute to the mass production system of high quality frozen noodles.

凍結処理を施きない麺類の製造工程で、威圧混練工程を
組み入れた場合、製出される生麺類の熟成が進行しすぎ
でいわゆるダレ状態になＱ、商品寿命が極めで短かいも
のになるおそれがある。If a coercive kneading process is incorporated into the noodle manufacturing process that is not subjected to freezing, the resulting raw noodles may ripen too much and become so-called sagging.Q, and the product life may be extremely short. There is.

すなわち減圧混練工程を経て製造された熟成状懸が最良
の生麺類又はこの生麺類を蒸煮しで得た茹、蒸し麺類を
直ちに凍結することｉこより、最良の状態を長期間保持
できるものである。In other words, the best raw noodles produced through a vacuum kneading process, or the boiled or steamed noodles obtained by steaming these raw noodles, can be kept in their best condition for a long period of time by immediately freezing them. .

威圧混練【こより熟成が良好な状態（こなる理由は明ら
かではないが、中力小麦粉又は準強力小麦朽の如き比較
的グルテン含有量の少ない小麦粉を比較的多加７１＼状
態で、威圧混練することにより、通常の熟成で生じる水
の均−分散及び緻密でしかも柔軟なグルテンの網状構造
の形成が促進されるのではないかと推定される。Coercive kneading [The reason for this is not clear, but it is a method of kneading flour with relatively low gluten content, such as medium-strength wheat flour or semi-strength wheat flour, at a relatively high addition level of 71＼. It is presumed that this promotes the uniform dispersion of water and the formation of a dense yet flexible gluten network that occurs during normal ripening.

以下製造工程に従って具体的（こ説明する。A detailed explanation will be given below according to the manufacturing process.

小麦粉等の麺原材オ」イこ対する加水量は、当該原材料
の混練物の含水率が約３１〜３８重鎖％ｔこなるように
調製する必要がある。（本発明で規定した含水率は減圧
混練直後の混練物についで１０５°Ｃ３時間の加熱乾燥
を行ないその乾燥減量より算出したものである） 混線時の真空度や混練時間によって異なるが、混練処理
により含水率はおおよそ１〜２重量％滅するので、この
減少量を考慮し、混練物の含水率が前記範囲になるよう
ばこ小麦粉等の麺原材料に対する加水量を算出すれば良
い。The amount of water added to noodle raw materials such as wheat flour must be adjusted so that the water content of the kneaded product of the raw materials is approximately 31 to 38% heavy chain. (The moisture content specified in the present invention is calculated from the loss on drying of the kneaded material immediately after vacuum kneading, which is heated and dried at 105°C for 3 hours.) Although it varies depending on the degree of vacuum during mixing and kneading time, the kneading process As a result, the water content decreases by approximately 1 to 2% by weight, so the amount of water added to the noodle raw material such as tobacco flour may be calculated in consideration of this reduction so that the water content of the kneaded product falls within the above range.

熟成効果は混練物の含水率の増加に伴ない大きくなるイ
頃向が認められる。It is observed that the aging effect increases as the water content of the kneaded material increases.

含水率約３１重量％以下では、混練時の真空度をかなり
小さくしでも充分な熟成効果が期待できず含ｙｊ＼率が
約３８重量％を越えると熟成効果が過度で、むしろダレ
状態ｆこなる傾向があるとともに、次工程の圧延整形工
程時の作業性が悪化する傾向がある。If the moisture content is less than about 31% by weight, a sufficient ripening effect cannot be expected even if the degree of vacuum during kneading is considerably reduced, and if the moisture content exceeds about 38% by weight, the ripening effect will be excessive and will rather cause a sagging condition. In addition, there is a tendency that workability during the next rolling shaping process tends to deteriorate.

前記混練時の真空度は約６００ｍｍＨｇ以下が有効でめ
Ｑ１真空度約３００〜１００ｍｍＨ５では真空度１こか
かわらずほぼ同等の熟成効果が認められ、約３００ｍｍ
Ｈｇを越えるに従い徐々に前記効果が減じ、約６００ｍ
ｍＨｇを越える走常圧混練の場合１こ比べ有意な効果が
認められなくなる。The degree of vacuum during the kneading is effective at about 600 mmHg or less, and when the degree of vacuum at Q1 is about 300 to 100 mmH5, almost the same ripening effect is observed regardless of the degree of vacuum, and at about 300 mmHg.
As the temperature exceeds Hg, the above effect gradually decreases, and after about 600 m
In the case of constant pressure kneading exceeding mHg, no significant effect is observed compared to 1.

なお真空度が約１００ｍｍＨ（７以下の場合も前記と同
行 等以上の効果が期〜できると考えられるが、減圧混練装
置に必要以上のコストがかかり現実的ではない。It should be noted that even if the degree of vacuum is about 100 mmH (7 or less), it is thought that the same or better effects as described above can be achieved, but the reduced pressure kneading apparatus requires more cost than necessary, which is not practical.

混練物の真空度と含水率が製品の品質に及ぼす影響につ
いでの実験結果を第１表に示す。Table 1 shows the experimental results regarding the influence of the degree of vacuum and moisture content of the kneaded material on the quality of the product.

実験条件は次の通りである。The experimental conditions were as follows.

中力１等小麦粉７ｋｇに対するＢθ′１０の食塩水添加
率２８．３２．３５．４０．４５及び犯重量％とし、横
型パ３００．２００及びｌｏｏｍｍＨｇの各条件で１５
分間、威圧又ＩＪ常圧混線した。減圧開始は混線［９１
始とほぼ同時に行ない、混線終了とほぼ同時に常圧（こ
戻した。次いで製麺ロール（こよりネρ合、圧延を常法
通り行ない最終麺帯厚を２．４ｍｍとし、角力ツタ−Ｎ
ｏ、　１．０で切断して生麺とした。この生麺約１２０
ｇずつをステンレス製枠型に入れ、はぼ角型平板状ｆこ
整形しｒコ後約−４０℃のエアープラストフリーザー（
風速約３５ｍ　Ａｅ　）で４０分間凍結した（凍結は約
２０分間で終了したが、装装置の関イ系て”４０分とし
たン。ｌ東ホ吉終了後冷凍生麺をポリエチレン袋に密封
し約−２０°Ｃの冷凍室に４０〜５０日間保存した。保
存後、加水率２８Ｍ量％の冷凍麺はゆで時間１８分、以
下３２重量％、１６分３０秒、３５重量％、１５分、４
０重量％、１４分、４５重量％、１３分、５０重量％、
１２分それぞれ茹で、茹で状態がほぼ同一（茹麺の含水
率約７２重量％）の茹麺を得た。The addition rate of Bθ'10 to 7 kg of medium-strength 1st grade wheat flour is 28.32.35.40.45 and the weight of the salt solution is %.
For a minute, there was an intimidation and an IJ normal pressure crosstalk. There was a crosstalk at the start of decompression [91
The process was carried out at almost the same time as the beginning, and the pressure was returned to normal pressure (returning) almost at the same time as the end of the cross-crossing. Next, rolling was carried out in the usual manner with noodle-making rolls (rolling) to a final noodle thickness of 2.4 mm.
o, cut at 1.0 to obtain raw noodles. This raw noodle is about 120
Place each g in a stainless steel frame mold, shape into a rectangular flat plate, and then place in an Airplast freezer at approximately -40°C (
The frozen noodles were frozen for 40 minutes at a wind speed of approximately 35 mAe (freezing was completed in approximately 20 minutes, but due to the equipment involved in the packaging, the frozen noodles were frozen for 40 minutes.) After Higashihokichi was finished, the frozen raw noodles were sealed in a polyethylene bag. It was stored in a freezer at about -20°C for 40 to 50 days.After storage, the frozen noodles with a water content of 28M% were boiled for 18 minutes, followed by 32% by weight, 16 minutes 30 seconds, 35% by weight, 15 minutes, 4
0% by weight, 14 minutes, 45% by weight, 13 minutes, 50% by weight,
The noodles were boiled for 12 minutes each to obtain boiled noodles with almost the same boiled state (moisture content of boiled noodles about 72% by weight).

これらのｆｉＩＹの食味性（粘弾性のバランス）１こつ
いて３名の専門パネラ−により評価した。（評（７） 価は５設階とし多加水条件で充分な熟成を施した従来麺
と同等又は同等以上のものを５、わずか劣るものを４、
やや劣るものを３、かなり劣るものを２、非常ｆこ劣る
ものを１としｒこ）第１表（つづき） 第１表（つづき） 以上の実験で得たそれぞれの生麺を前記実験の茹時間よ
りそれぞれ１脅威じた時間茹でて茹麺を得、これらの茹
麺を前記実験と同様ｆこ直ちに凍結及び保存後、３分間
熱湯中で解凍して食味の評価を行なったところ、前記結
果と概ね同傾向の結果であった。The palatability (viscoelastic balance) of these fiIY was evaluated by three expert panelists. (Review (7) The value is 5 levels, and 5 levels are equivalent to or higher than conventional noodles that have been sufficiently aged under high water addition conditions, 4 levels are slightly inferior,
Table 1 (Continued) Table 1 (Continued) Each raw noodle obtained in the above experiment was boiled in the previous experiment. Boiled noodles were obtained by boiling them for a time of 1 hour each, and as in the above experiment, these boiled noodles were immediately frozen and stored, then thawed in boiling water for 3 minutes to evaluate the taste. The results showed roughly the same trend.

前記実験とは別１こ検討した結果では、混練時の真空度
が大きい程混紳時間はやや短縮されるようであるが、そ
の程度はわずかであるので事実上真空度と混練時間とは
無関係とみな発しで良し・。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（２０〜３０°
Ｃが好ましい）、及び含水率（高い程混線時間が短縮さ
れる傾向がある）等 党（こより決定されるべきであるが、通常１０〜２０分
の範囲にある。In addition to the above experiment, the results of another study showed that the greater the degree of vacuum during kneading, the shorter the mixing time, but the extent of this is so small that it is virtually unrelated to the degree of vacuum and kneading time. It's okay to say it out loud. The appropriate vacuum kneading time depends on the kneading function of the vacuum kneading device, the amount of kneaded material, and the temperature (20 to 30°
(preferably C), moisture content (the higher the crosstalk time tends to be), etc. (although it should be determined from these factors, it is usually in the range of 10 to 20 minutes).

減圧開始時期は混練とほぼ同時に行ない、混練終了時に
常圧に戻す方法が一般的であるが３．威圧状態としｒコ
後に混練開始、又は混線開始後１コ、威圧開始、及び混
練終了後ｌこ常圧に復元又は常圧「こ復元後に混練終了
等工程の都合ｌこよりいずれの方法を採用しても、実質
的な減圧混練時間が１０〜２０分であれば本発明の目的
が達成される。Generally, the pressure reduction is started almost at the same time as the kneading, and the pressure is returned to normal pressure when the kneading is finished. Depending on the circumstances of the process, either method can be used, such as starting the kneading after the initial pressure is set, or restarting the kneading after starting the mixing, returning to the normal pressure, or finishing the kneading after restoring the normal pressure. Even if the actual vacuum kneading time is 10 to 20 minutes, the object of the present invention can be achieved.

前述の条件下で得りれる婦原材料の混練物（麺生地）を
常法に従い生麺類を得、生麺類１ま必要にまり蒸煮しで
茹麺類又は蒸し麺類とする。Raw noodles are obtained from the kneaded product (noodle dough) of the raw materials obtained under the above-mentioned conditions according to a conventional method, and one portion of the raw noodles is steamed to make boiled or steamed noodles.

前記工程中、加水率、真空度、混練時間等の設定上充分
な熟成効果が得られず、ざらに熟成が必要な場合、工程
的Ｃコ許容できる範囲内で熟成工程を設けるべきである
。しかしながら既述したように熟成時間が長いと合理的
な量産システムを大きな く明冨するので、熟成を必要としないダあるいは必要と
しでも概ね６０分以内で完了するような減圧混線条件を
設定丁べきである。During the above process, if a sufficient aging effect cannot be obtained due to settings such as water addition rate, degree of vacuum, kneading time, etc., and rough aging is required, the aging step should be provided within an acceptable range. However, as mentioned above, if the aging time is long, a rational mass production system will be greatly hampered, so it is necessary to set the depressurization mixing conditions so that aging is not required, or even if it is required, it can be completed within about 60 minutes. be.

以上のような条件で得られる最良の品質の生麺類、茹麺
類又は蒸し麺類を製造後直ちに凍結する麺類の場合は必
ずしも急速冷凍でな（でも急速冷凍の場合に比べて品質
的ｆこ大きな差は認められないが、茹、粟し麺類の場合
はおおよそ６０分以内に凍結が完了するような急速冷凍
が望ましい。In the case of fresh noodles, boiled noodles, or steamed noodles of the best quality obtained under the above conditions, it is not necessary to freeze them immediately after production (although there is a big difference in quality compared to the case of quick freezing). However, in the case of boiled or millet noodles, it is preferable to freeze them quickly so that freezing is completed within approximately 60 minutes.

本発明法１こよねば、小麦粉等原材料の特性を充分イこ
生か↑ことが可能であるので品質改良剤等の添加物を一
般１こ必・要としないが、特殊な性状、風蝕 味を有する製品を所望する場當、合成又は天熱糊料（０
−カスｊ・ヒーンガム、グアーかム、ポリアクリル酸す
Ｉ・リウム、アルキン酸プロピレングリコールエステル
、キサンタンガム等）、蛋白質（卵白、卵黄、カゼイン
、グルテン等）、色素（クロシン、リボフラビン、クロ
ロフィル、ワカメ粉末、ヨモギ粉末等）、アミノ酸（ア
ラニン、グリシン等）、ビタミン　（ビタミンＢｌ、ビ
タミンＣ等）、有機酸（リンゴ酸、乳酸、酢酸等）、有
機酸塩（リンゴ酸すｉ・リウム、乳酸すトリウム等）、
カルシウム化合物（酸化カルシウム、水酸化カルシウム
）、油脂類（グリセリンモノステアレイト、シュガーエ
ステル等）、アルコール類（エタノール、ソルビット等
）その他有効な添加物を任意の製造工程で配合し、それ
ぞれの添加物の特性を顕示せしめることかて゛さる。Method 1 of the present invention can fully preserve the characteristics of raw materials such as wheat flour, so additives such as quality improvers are generally not required, but it does not require special properties or spoiled taste. If you desire a product with synthetic or natural paste (0
- Kasuj hean gum, guar gum, polyacrylic acid salt, propylene glycol ester, xanthan gum, etc.), proteins (egg white, egg yolk, casein, gluten, etc.), pigments (crocin, riboflavin, chlorophyll, seaweed powder) , mugwort powder, etc.), amino acids (alanine, glycine, etc.), vitamins (vitamin Bl, vitamin C, etc.), organic acids (malic acid, lactic acid, acetic acid, etc.), organic acid salts (sulfuric acid malate, sodium lactate, etc.) etc),
Calcium compounds (calcium oxide, calcium hydroxide), oils and fats (glycerin monostearate, sugar ester, etc.), alcohols (ethanol, sorbitol, etc.) and other effective additives are blended in any manufacturing process, and each additive is added. It is important to make the characteristics of the person manifest.

以下実施例を示す。Examples are shown below.

実施例１ そば粉（全層粉）３ｋｇと強力１等小麦粉４ｋｇのｌ昆
合井分にホ２．５ｋｇを刀０え、横型バキュームミキサ
ーの真空度をｌ　３０ｍｍＨｇとして１２分間減圧混混
練た。Example 1 2.5 kg of buckwheat flour (full-thickness flour) and 4 kg of strong first-class wheat flour were added to a 1-well container, and the mixture was kneaded under reduced pressure for 12 minutes using a horizontal vacuum mixer at a vacuum level of 30 mmHg.

次いでこの混練物を製麺ロール（こより複合及び圧延し
、最終麺帯厚を１．２ｍｍとし、角カッター陽２０を用
いで切断し、生日本そばとした。生日本そばを熱湯中で
１分４０秒茹で水洗及び予備冷却したものと生日本そば
を直ちイこ約−４０６Ｃのエアープラストフリーザー１
こ入れ、４０分間凍結した。凍結終了後各冷凍麺をポリ
エチレン袋ｔこ密封し、約−２０℃後 の冷凍室で約３０日間保存した。保存駕生日本そばは熱
湯中で３分３０秒解凍及び茹で、茹日本そば１ま熱湯中
で６０秒間解凍後水洗冷却しで試食し１こところ、それ
ぞれ手打風の食感（粘弾性、歯切れ等）を強く呈し美味
であった。生日本そばと茹日本そばの比較では前者の方
が食感、風味ともやや優っていた。Next, this kneaded product was rolled and rolled to a final noodle thickness of 1.2 mm, and cut using a square cutter YO 20 to obtain raw Japanese soba.The raw Japanese soba was soaked in boiling water for 1 minute. Boiled for 40 seconds, washed and pre-cooled, and raw Japanese soba immediately - Approximately 406C Air Plast Freezer 1
This was then frozen for 40 minutes. After freezing, each frozen noodle was sealed in a polyethylene bag and stored in a freezer at about -20°C for about 30 days. Preserved raw Japanese soba was thawed and boiled in boiling water for 3 minutes and 30 seconds, 1 cup of boiled Japanese soba was thawed in boiling water for 60 seconds, then washed and cooled. etc.) and was delicious. When comparing raw Japanese soba and boiled Japanese soba, the former was slightly superior in both texture and flavor.

なお前記実施例で生日本そばをポリエチレン袋に入れ、
約−２０°Ｃの冷凍室で凍結及び保存（凍結は約５時間
で完了、保存期間約３０日間）後、前記と同様に解凍及
び茹でて試食を行なっＴこところ、前記−４０℃で凍結
した生日本そばの場合とほとんど同一の食感及び風味を
示しＴコ。In addition, in the above example, raw Japanese soba was placed in a polyethylene bag,
After freezing and storing in a freezer at about -20°C (freezing completes in about 5 hours, storage period is about 30 days), thaw and boil as described above and sample. It has almost the same texture and flavor as raw Japanese soba.

実施例２ 準強力１等小麦粉７Ｊに炭酸すトリウム４０ｇ１炭酸カ
リウム４０ｇを溶解しｒこ水２．８ｋｇを加え、横型バ
キュームミキサーの真空度２００ｍｍＨｇ　としテ１８
分間減圧混練した。次いで実施例と同様の条件で、生中
華麺を製造し、約−４０°Ｃで冷凍、約−２０６Ｃて保
存、解凍及び茹でた後、水洗冷却したもの及び水洗冷却
しないものについでそれぞれ試食しＴこところ充分に熟
成処理された中華麺と同等の食感（粘弾性）を示した。Example 2 Dissolve 40 g of thorium carbonate and 40 g of potassium carbonate in 7 J of semi-strength grade 1 wheat flour, add 2.8 kg of water, and mix with a horizontal vacuum mixer at a vacuum level of 200 mmHg.
The mixture was kneaded under reduced pressure for a minute. Next, raw Chinese noodles were produced under the same conditions as in the example, frozen at about -40°C, stored at about -206°C, thawed, and boiled, and then washed and cooled with water and those that were not washed and cooled were tasted. T Kokoro exhibited a texture (viscoelasticity) equivalent to that of fully aged Chinese noodles.

以上本発明の完ｅ−＋こより、熟成を充分に行なったも
のと同等の品質を保持する冷凍麺類の合理的量産が可能
になったＴコめ、高品質の冷凍麺類を比較的安価に供給
できること１こなった。As a result of the completion of the present invention, it has become possible to rationally mass-produce frozen noodles that maintain the same quality as fully aged noodles, and supply high-quality frozen noodles at a relatively low cost. I did one thing that I could do.

特許出顎人　　株式会社　島田屋本店 （１５） ３５９−Patent Jaw Man Shimadaya Main Store Co., Ltd. (15) 359-

Claims (1)

【特許請求の範囲】[Claims] 麺原材料ｔこ、当該原材第４の混練物の含水率が約３１
〜３８重量％ｌこなるように水を加え、真空度約６００
ｍｍＨｇ以下の、威圧環境下で混練し、次いで常法製麺
後、凍結Ｔる０とを特徴とする冷凍麺類の製造法。The moisture content of the fourth kneaded raw material for noodles is approximately 31.
Add water to a volume of ~38% by weight, and vacuum to about 600.
A method for producing frozen noodles, characterized by kneading in an intimidating environment of mmHg or less, then making noodles by a conventional method, and freezing at a temperature of 0.