JPS59154951A - Production of noodles - Google Patents
Production of noodlesInfo
- Publication number
- JPS59154951A JPS59154951A JP58028443A JP2844383A JPS59154951A JP S59154951 A JPS59154951 A JP S59154951A JP 58028443 A JP58028443 A JP 58028443A JP 2844383 A JP2844383 A JP 2844383A JP S59154951 A JPS59154951 A JP S59154951A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- oil
- fat
- flour
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、ゆで時間が大幅に短縮されかつ煮くずれがき
わめて少ないめんの製造法に係る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing noodles in which the boiling time is significantly shortened and the boiling loss is extremely small.
昨今の米食能れの食生活の中で、依然根強い人気を保っ
ているのが、めん類である。めんは、その原料および加
工法の違いにより、うどん、そば、中華めん、スパゲツ
ティ、マカロニ、ビーフン等各種あるが、そのほとんど
が小麦粉を主な原料としている。もっとも、そばはたで
科の一年草であるそばを製粉したそば粉を、ビーフンは
米を製粉した米粉をそれぞれ原料としているが、いずれ
もその穀粉のおもな成分であるたん白、でん粉が加水、
混練（圧延）、加熱処理をされることにより、あの独特
なめんの食感を生み出している。In today's rice-based diet, noodles continue to be very popular. There are various types of noodles, such as udon, soba, Chinese noodles, spaghetti, macaroni, and rice noodles, depending on the raw materials and processing methods, but most of them are made from wheat flour. However, buckwheat is made from buckwheat flour, which is made from milled buckwheat, an annual plant in the Cannabis family, and rice noodles are made from rice flour, both of which are made from protein and starch, which are the main components of the flour. is added water,
The unique texture of noodles is created by kneading (rolling) and heat treatment.
めんに関しては、従来から原料となる小麦粉等の改良を
はじめ、製めん機、製めん法の改善が重ねられ、今日の
高品質のめんが得られるようになったが、現在なお解決
できない問題がある。それは、生めんまたは乾めんをゆ
で上げる時間がかかりすぎることである。家庭用、業務
用を問わず、現代の食生活において、調理時間がかかり
すぎるのは大きなネックであり、生めんまたは乾めんの
ゆで時間が１０〜３０分もかかることは、これらの新た
な需要をおさえている要因でもある。Regarding noodles, improvements have been made in the raw materials such as wheat flour, as well as improvements in noodle-making machines and noodle-making methods, and today's high-quality noodles can now be obtained.However, there are still problems that cannot be solved. be. The problem is that it takes too long to boil raw or dried noodles. Excessive cooking time is a major bottleneck in modern eating habits, whether for home or business use, and the fact that it takes 10 to 30 minutes to boil fresh or dried noodles is a major problem in meeting these new demands. This is also a contributing factor.
既にゆで上げたゆでめんも市場に出ているが、それらは
保存性の短かさ、ゆで処理に伴うコストアップ、おいし
さの不足等という欠点を持ってしするので、短時間でゆ
で上げる生めん、または乾めんが、食品業界で強く要望
されている。There are already boiled noodles on the market, but they have shortcomings such as short shelf life, increased costs associated with boiling, and lack of taste. Or dry noodles are strongly requested in the food industry.
今日までめんの水分、加熱法、おもな原料となる小麦粉
の加工法、食塩、かんすいをはじめとする各種添加物等
の検討がなされ、ゆで時間を短縮するための研究が進め
られてきたが、めんの煮くずれや食感の劣化を引き起こ
し解決されなかった。To date, studies have been conducted on the moisture content of noodles, heating methods, processing methods for the main ingredient, wheat flour, and various additives such as salt and kansui, and research has been carried out to shorten the boiling time. , which caused the noodles to fall apart and deteriorate in texture, and was not resolved.
また従来のめんでも、ゆで時間が長くかかりすぎるため
に、煮（ずれやめんの肌荒れがしばしば問題となってい
た。In addition, conventional noodles often have problems with boiled noodles and rough skin because they take too long to boil.
本発明者らは、めん本来のおいしさ、食感を保ちながら
、かつ短時間でゆで上がるめんを得るために鋭意研究を
重ねた結果、Ｏ／Ｗ型に乳化した油脂をスプレードライ
することにより得られる粉末油脂を、小麦粉、そば粉、
米粉またはこれらの混合物に対し、油脂換算で、０．５
・〜７％（重量。The inventors of the present invention have conducted extensive research in order to obtain noodles that boil in a short time while maintaining the original taste and texture of the noodles. As a result, the inventors have found that by spray-drying oil and fat emulsified in an O/W type, The obtained powdered oil is mixed with wheat flour, buckwheat flour,
0.5 in terms of oil and fat for rice flour or a mixture of these
・~7% (weight.
以下同じ）添加することにより、ゆで時間が大幅に短縮
され、かつ煮くずれがきわめて少ない優れた生めんまた
は乾めんが得られることを見い出した。(The same applies hereafter)) It has been found that the boiling time can be significantly shortened and excellent fresh or dried noodles with very little crumbling can be obtained.
すなわち、上記の粉末油脂を添加すると、主として１地
の流動性の増加、グルテンの網目組織の適度の緩和等に
よる湯の浸透速度の上昇により、従来では１０〜３０分
かかっていた生めんまたは乾めんのゆで時間が、わずか
４分〜６分に短縮される。さらに加熱時間の短縮により
めんの肌荒れがほとんどなく、粉末油脂の添加により、
弾力性および表面の滑らかさが付与され煮くずれがきわ
めて少ない。これらは粉末油脂を用いることによって初
めて達成されるもので、油脂をそのまま添加したのでは
短時間で煮くずれが起こり、とうてい実用にならない。In other words, when the above-mentioned powdered oil is added, the rate of permeation of hot water increases mainly due to an increase in the fluidity of the base and a moderate relaxation of the gluten network structure, so that it takes 10 to 30 minutes to prepare fresh or dry noodles. Boiling time is reduced to just 4 to 6 minutes. Furthermore, due to the shortened heating time, there is almost no roughening of the noodles, and with the addition of powdered oil,
It has elasticity and a smooth surface, and there is very little chance of it breaking down when cooked. These can only be achieved by using powdered fats and oils, and if the fats and oils are added as they are, they will break down in a short period of time, making them almost impractical.
粉末油脂の添加量が原料粉に対し油脂換算で０．５％よ
り少ないと、生地の流動性の増加、グルテンの網目組織
の適度の緩和がほとんどみられない。When the amount of powdered oil added is less than 0.5% in terms of oil and fat based on the raw material flour, hardly any increase in the fluidity of the dough or adequate relaxation of the gluten network structure is observed.
また、７％より多いと、たん白質の網目組織形成が十分
行われず、めん帯が成形できなくなる。より好ましい粉
末油脂の添加量は２〜５％である。Further, if the amount is more than 7%, the protein network structure will not be formed sufficiently, making it impossible to form a bandage. A more preferable amount of powdered oil and fat added is 2 to 5%.
本発明で０／Ｗ型に乳化した油脂をスプレードライする
ことにより得られる粉末油脂を使用するのは、かかる粉
末油脂は水分散性が良好で、さらに混合、圧延時に油脂
が分離しないためである。The reason why the powdered oil obtained by spray drying the 0/W type emulsified oil is used in the present invention is that such powdered oil has good water dispersibility and does not separate during mixing and rolling. .
水分散性が悪いと、均一に混合されないため、前記の効
果が十分現れず、さらに混合、圧延時、油脂が分離し、
めん帯の成形がうまく行われない。If the water dispersibility is poor, it will not be mixed uniformly and the above effects will not be fully realized, and furthermore, the oil and fat will separate during mixing and rolling.
The belt is not formed properly.
粉末油脂を製造する際の乳化被覆膜剤として部分加水分
解した大豆たん白、カゼイネート、またはこれらの混合
物を使用すると水分散性が一層向上する。′
他の方法、例えば硬化油を粉砕して製造される粉末油脂
では、以上のような効果を奏することはできない。Water dispersibility is further improved when partially hydrolyzed soybean protein, caseinate, or a mixture thereof is used as an emulsion coating agent when producing powdered fats and oils. ' Other methods, such as powdered fats and oils produced by pulverizing hardened oils, cannot achieve the above effects.
以下に実施例を示す。Examples are shown below.
実施例１
中力粉 １００部（重量。以下同じ）水
３５
食塩 １．８
上記の各成分をミキサーで混合水和させた後その生地を
ロールで圧延してめん帯をつくり線切機に通して生うど
んを得た（試料ｌ）。同様にして粉末油脂無添加の生う
どんを得た直轄料２）。試料１は沸騰水中５分でゆで上
がった。一方、試料２は１５分かかった。これらのゆで
うどんをさらに沸騰水中で１０分加熱し続けたが、試料
１は煮くずれはみられず、はごたえのある弾力性を有し
ていたのに対し、試料２は煮くずれを起こし食感が劣化
した。Example 1 All-purpose flour 100 parts (weight. The same applies below) Water
35 Salt 1.8 The above ingredients were mixed and hydrated using a mixer, and then the dough was rolled with a roll to form a noodle band and passed through a line cutting machine to obtain fresh udon noodles (Sample 1). In the same way, raw udon without powdered oil and fat was obtained as a raw udon 2). Sample 1 was boiled in boiling water for 5 minutes. On the other hand, sample 2 took 15 minutes. These boiled udon noodles were further heated in boiling water for 10 minutes, but Sample 1 did not show any crumbling and had a good elasticity, whereas Sample 2 did not crumble and was not edible. My senses deteriorated.
実施例２
そば粉 ７０部
強力粉 ３０
上記の各成分を実施例１と同様にミキサーで混合水和さ
せた後、その生地をロールで圧延してめん帯をつくり、
線切機に通して生そばを得た（試料３）。同様にして粉
末油脂無添加の生そばを得た（試料４）。試料３は、沸
騰水中４分でゆで上がった。一方、試料４は１０分かか
った。これらのゆでそばをさらに沸騰水中で１０分加熱
し続けたが、試料３は煮くずれはみられず、舌ざわりの
よい食感を有していたのに対し試料４は煮くずれを起こ
した。Example 2 Buckwheat flour 70 parts Strong flour 30 After mixing and hydrating the above ingredients in a mixer in the same manner as in Example 1, the dough was rolled with a roll to make a noodle band,
Raw buckwheat was obtained by passing it through a line cutting machine (Sample 3). In the same manner, raw buckwheat noodles without any powdered oil or fat added were obtained (Sample 4). Sample 3 was boiled in boiling water for 4 minutes. On the other hand, sample 4 took 10 minutes. These boiled soba noodles were further heated in boiling water for 10 minutes, but Sample 3 did not show any crumbling and had a pleasant texture, whereas Sample 4 did.
実施例３
そば粉 ５０部
強力粉 ５０
水 ３８
１シシん僕スフレーｒライした肋木油脂で油分は約７５
％である。Example 3 50 parts of buckwheat flour 50 parts of strong flour 50 parts of water 38 parts of soufflé
%.
上記の各成分をミキサーで混合水和させた後、その生地
をロールで圧延してめん帯をつくり、線切機に通して生
そばを得た。生そばを水分含量１４％まで乾燥した後、
裁断し、乾そばを得た（試料５）。同様にして粉末油脂
無添加の乾そばを得た（試料６）。試料５は沸騰水中６
分でゆで上がった。一方、試料６は２０分かかった。ゆ
でそばをさらに沸騰水中で１０分加熱し続けたが、試料
５は煮くずれはみられず、舌ざわりのよい食感を有して
いたのに対し試料６は煮くずれを起こした。After mixing and hydrating each of the above ingredients using a mixer, the dough was rolled with a roll to form a noodle band, and passed through a line cutting machine to obtain raw buckwheat noodles. After drying raw buckwheat to a moisture content of 14%,
It was cut to obtain dried soba (Sample 5). Dried soba noodles without powdered oil and fat were obtained in the same manner (Sample 6). Sample 5 is in boiling water 6
It boiled in minutes. On the other hand, sample 6 took 20 minutes. The boiled soba noodles were continued to be heated in boiling water for another 10 minutes, but Sample 5 did not show any crumbling and had a pleasant texture, whereas Sample 6 did not crumble.
特許出願人 日清製油株式会社Patent applicant: Nisshin Oil Co., Ltd.
Claims (3)
レードライすることにより得られる粉末油脂を小麦粉、
そば粉、米粉またはこれらの混合物に対し、油脂換算で
０．５〜７％（重量）添加することを特徴とするめんの
製造法。(1) Powdered fats and oils obtained by emulsifying the fats and oils into a 0/- type with an emulsifying coating agent and then spray drying the powdered fats and oils to flour,
A method for producing noodles, which comprises adding 0.5 to 7% (weight) in terms of oil and fat to buckwheat flour, rice flour, or a mixture thereof.
ん白、カゼイネート、またはこれらの混合物を使用する
特許請求の範囲第１項記載のめんの製造法。(2) The method for producing noodles according to claim 1, wherein partially hydrolyzed soybean protein, caseinate, or a mixture thereof is used as the emulsion coating agent.
これらの混合物に対し、油脂換算で２〜５％（重量）で
ある特許請求の範囲第１項記載のめんの製造法。(3) The method for producing noodles according to claim 1, wherein the amount of powdered fat added is 2 to 5% (weight) in terms of oil and fat based on wheat flour, buckwheat flour, rice flour, or a mixture thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58028443A JPS59154951A (en) | 1983-02-24 | 1983-02-24 | Production of noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58028443A JPS59154951A (en) | 1983-02-24 | 1983-02-24 | Production of noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59154951A true JPS59154951A (en) | 1984-09-04 |
| JPS6139019B2 JPS6139019B2 (en) | 1986-09-02 |
Family
ID=12248818
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58028443A Granted JPS59154951A (en) | 1983-02-24 | 1983-02-24 | Production of noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59154951A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60137256A (en) * | 1983-12-23 | 1985-07-20 | Fuji Oil Co Ltd | Production of high-protein instant noodle |
| JPH01320961A (en) * | 1988-06-23 | 1989-12-27 | Miyoshi Oil & Fat Co Ltd | Production of men (noodle) |
| JPH1056998A (en) * | 1996-08-22 | 1998-03-03 | Asama Kasei Kk | Preparation of raw noodle for cooking with microwave oven |
| WO1999038387A1 (en) * | 1998-02-02 | 1999-08-05 | Rhodia Chimie | Food composition in the form of a dry emulsion, preparation method and use thereof |
| JPH11225685A (en) * | 1998-02-19 | 1999-08-24 | Asama Kasei Kk | Production of food and quality improver |
| WO2000018255A1 (en) * | 1998-09-29 | 2000-04-06 | Fuji Oil Co., Ltd. | Process for producing noodles |
| JP2018514224A (en) * | 2015-05-19 | 2018-06-07 | ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ | Noodles and dough containing fine algae powder |
| JP2018157781A (en) * | 2017-03-23 | 2018-10-11 | 日清オイリオグループ株式会社 | Powder oil and fat composition for noodle |
-
1983
- 1983-02-24 JP JP58028443A patent/JPS59154951A/en active Granted
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60137256A (en) * | 1983-12-23 | 1985-07-20 | Fuji Oil Co Ltd | Production of high-protein instant noodle |
| JPS6356789B2 (en) * | 1983-12-23 | 1988-11-09 | Fuji Oil Co Ltd | |
| JPH01320961A (en) * | 1988-06-23 | 1989-12-27 | Miyoshi Oil & Fat Co Ltd | Production of men (noodle) |
| JPH1056998A (en) * | 1996-08-22 | 1998-03-03 | Asama Kasei Kk | Preparation of raw noodle for cooking with microwave oven |
| WO1999038387A1 (en) * | 1998-02-02 | 1999-08-05 | Rhodia Chimie | Food composition in the form of a dry emulsion, preparation method and use thereof |
| FR2774261A1 (en) * | 1998-02-02 | 1999-08-06 | Rhodia Chimie Sa | COMPOSITION FOR FOOD USE IN THE FORM OF A DRY EMULSION, MANUFACTURING METHOD THEREOF AND USE THEREOF |
| JPH11225685A (en) * | 1998-02-19 | 1999-08-24 | Asama Kasei Kk | Production of food and quality improver |
| WO2000018255A1 (en) * | 1998-09-29 | 2000-04-06 | Fuji Oil Co., Ltd. | Process for producing noodles |
| JP2018514224A (en) * | 2015-05-19 | 2018-06-07 | ロケット フレールＲｏｑｕｅｔｔｅ Ｆｒｅｒｅｓ | Noodles and dough containing fine algae powder |
| JP2018157781A (en) * | 2017-03-23 | 2018-10-11 | 日清オイリオグループ株式会社 | Powder oil and fat composition for noodle |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6139019B2 (en) | 1986-09-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP4553368B2 (en) | Instant noodles and method for producing the same | |
| JPH02410A (en) | Processed food using konjaku and production of the same food | |
| JPS6352868B2 (en) | ||
| CN104738418A (en) | Crispy noodle cake and preparing method thereof | |
| JPS59154951A (en) | Production of noodles | |
| JP3739070B2 (en) | Flour composition for noodles | |
| JP3103459B2 (en) | Manufacturing method of instant noodles | |
| JPS6137059A (en) | Food fiber reinforcing agent composed mainly of processed wheat bran | |
| KR100485079B1 (en) | Instant fried crispy rice noodle and manufacturing process thereof | |
| JP2923196B2 (en) | Chinese noodle flavor imparting agent and method for producing the same | |
| JP2001169740A (en) | Method for producing pasta product using rice flour as main raw material | |
| JP2987369B1 (en) | Manufacturing method of dried noodles | |
| JPS5930065B2 (en) | Manufacturing method for dry paste products | |
| JP3537220B2 (en) | Method for producing noodles and quality improving agent for noodles | |
| JP2003180279A (en) | Method for noodle making and noodles | |
| JP3328454B2 (en) | Noodle flour and noodles | |
| JPH06261700A (en) | Food having increased elasticity | |
| JPH03151840A (en) | Production of safflower-containing dough product | |
| JPS6140767A (en) | Preparation of shrimp-like food | |
| JP2024019945A (en) | Bran-containing noodle mix | |
| JPS60164447A (en) | Preparation of noodles containing spinach | |
| JP4953017B2 (en) | However, a method for producing tendon noodles, and a tendon noodle produced by this method | |
| JPH01222751A (en) | Production of mens (japanese noodles) | |
| JP2001045998A (en) | Method for producing pastas | |
| JP3779647B2 (en) | Production method of buckwheat |