JPS59192052A - Preparation of instantly cookable chinese noodle - Google Patents

Abstract

PURPOSE:To prepare Chinese noodle which can be taken by adding a soup to a mixture of boiling water and the noodle, by kneading a pastry composed of wheat flour, etc. and KANSUI (alkaline water used in the preparation of Chinese noodle), forming the pastry to a web, sandwiching the web with a pair of pastry webs free from KANSUI, integrating the webs to a web with rolling, and cutting the obtained web in the form of noodle. CONSTITUTION:Wheat flour or a mixture of wheat flour and starch is mixed with KANSUI or a liquid containing KANSUI, and the obtained pastry is kneaded and formed to a pastry web. The web is sandwiched with a pair of pastry webs free from KANSUI, integrated into a web with rolling, slit with a slitter to noodles, cooled preferably at <=15 deg.C, and refrigerated for >=20hr to obtain the objective Chinese noodle.

Description

【発明の詳細な説明】 従来、生中華麺又は半生中華麺の即席麺は市場に出なか
った。理由は一度茹でてから喫食するに際しスープを投
入しなければならなかった。[Detailed Description of the Invention] Hitherto, instant noodles such as raw Chinese noodles or semi-raw Chinese noodles have not been available on the market. The reason is that once boiled, soup had to be added to it before it could be eaten.

それはここに致命的な欠陥があった。It had a fatal flaw here.

従来の即席麺は注湯しただけで又は簡単に茹でただけで
喫食が可能だったが、生中華麺又は半生中華麺では之が
出来なかった。Conventional instant noodles can be eaten by simply pouring hot water or boiling them, but this cannot be done with raw or semi-raw Chinese noodles.

即ち生中華麺又は半生中華麺等にあっては、茹処理の際
に茹湯中に親水が溶出し茹湯自体特殊な味を発生するの
で別に用意した中華用スープの入った容器に茹でた中華
麺を投入するのが普通であった。即ち茹湯と茹ラーメン
の混在する系にスープのもとを注加し、すぐに喫食する
ことは不可能だった。理由は上述のように、茹湯中に生
中華麺製造の際に加えた親水の一部が茹湯中に溶出して
くるからである。当然のことながら親水の入った茹湯は
非常に不味である。In other words, when it comes to raw or semi-cooked Chinese noodles, hydrophilic water is eluted into the boiling water during boiling and the boiling water itself produces a special taste, so it is best to boil it in a separate container containing Chinese soup. It was common to add Chinese noodles. That is, it was impossible to add soup base to a mixture of boiled water and boiled ramen and eat it immediately. This is because, as mentioned above, part of the hydrophilic water added to the boiling water during the production of raw Chinese noodles is eluted into the boiling water. Naturally, boiled water containing hydrophilic water tastes very bad.

スープを茹湯に投入しても不味である。従って生麺を茹
でその茹湯をスープにして茹中華麺と同時に食する即席
性を持たせることは不可能だった。発明者は研究の結果
、親水入の麺帯を真中にし両側に視水の入らない麺帯を
サンドウィツチ状にしてロールにかげ、常法により麺線
にして１５℃以下に冷却し２０時間以上冷蔵することに
よって初氷の茹湯中に溶出を阻止することに成功した。Even if you add soup to boiling water, it doesn't taste good. Therefore, it was impossible to boil raw noodles and make soup from the boiling water to provide an instant effect that can be eaten at the same time as boiled Chinese noodles. As a result of research, the inventor made a sandwich-like noodle strip with a water-philic noodle strip in the middle and water-proof noodle strips on both sides, wrapped in a roll, formed into noodle strips using a conventional method, cooled to below 15 degrees Celsius, and refrigerated for more than 20 hours. By doing so, we succeeded in preventing the elution of the first ice into the boiling water.

従って茹湯と茹麺の混在する系にスープを投入し喫食す
ることに成功した。Therefore, we succeeded in eating soup by adding it to a system where boiled water and boiled noodles coexist.

１度茹でた中華麺を別に用意したスープ容器に移し換え
る煩雑さをなくす事に成功した。１５℃以下に冷蔵する
ことによって、徐々に中心になった杭水入の麺帯部の初
氷が徐々に両側に移行するためか素麺をたべるような口
触はなくなった。１５℃以上の冷蔵や２０時間以下の条
件では素麺的口触は得られても中華麺の口触は得られな
かった。We succeeded in eliminating the hassle of transferring once-boiled Chinese noodles to a separately prepared soup container. By refrigerating the noodles below 15 degrees Celsius, the first ice in the noodle strip, which was in the center of the bowl, gradually moved to both sides, and the texture no longer felt like eating somen. When refrigerated at 15° C. or higher or for 20 hours or less, the texture of somen noodles could be obtained, but the texture of Chinese noodles could not be obtained.

実施例　１ 小麦粉（日清製粉株式会社特ＡＩ）１に９に対し初氷１
５？（対小麦粉１．５％）と食塩１０ｊ’（１チ）と水
を６２０ｔを加え溶解させ小麦粉に添加し攪拌する。次
にロールにかけ麺帯となす。麺帯の厚さは６ｍｖｒとす
る。次に同じ小麦粉で初氷だけを入れない麺帯を２枚作
る。前記の親水入麺帯を中間にして初氷の入ってない麺
帯を上下にする。そのままロールにかけ最後に２４番の
切歯で麺線にする。喫食の際は上記生釉を５００−の熱
湯にスープの素と同時に又は前後して投入する。約１分
節でたそのまま喫食する。Example 1 Wheat flour (Nissin Seifun Co., Ltd. special AI) 1 to 9 parts first ice 1 part
5? (1.5% based on wheat flour), 10j' (1 t) of common salt, and 620 tons of water were added and dissolved, then added to the flour and stirred. Next, roll the noodles and make the eggplant. The thickness of the noodle strip is 6 mvr. Next, use the same flour to make two noodle strips without adding the first ice. Place the noodle strips with the hydrophilic material in the middle, and place the noodle strips without first ice on top and bottom. Roll it as it is and finally make it into noodle strings using the #24 incisor. When eating, add the raw glaze to 500 ml of boiling water at the same time or before or after the soup stock. Eat about 1 portion as is.

従来の油煤即席麺、蒸熱乾燥即席麺に比して表面がなめ
らかで数段美味である。尚汁も不味になることは全くな
かった。Compared to conventional oil-soot instant noodles and steam-dried instant noodles, it has a smoother surface and is much more delicious. The soup did not taste bad at all.

同一条件の横木のみ使用の中華麺と本発明法による横木
の溶出状況も比較して見た。A comparison was also made of the elution status of Chinese noodles using only crosspieces under the same conditions and the crosspieces prepared by the method of the present invention.

熱湯５０〇−中で茹でた場合の茹湯中のアルカリ度を比
較して見た。生中華麺は１４０？。We compared the alkalinity in boiling water when boiling in 500 ml of boiling water. Raw Chinese noodles are 140? .

Ａは通常生中華麺を茹でた場合の茹液。Ｂは本発明品を
上記条件で茹でた茹液。A is the boiling liquid used when boiling raw Chinese noodles. B is a boiling liquid obtained by boiling the product of the present invention under the above conditions.

溶出アルカリ度（ｍｇ　ＣａＣ０，／〜）なおこの発明
によって製造した生中華麺は蒸熱し７ても中華麺特有の
褐変現象を阻止し得たし味覚も変らなかった。Elution alkalinity (mg CaC0,/~) Even after steaming the raw Chinese noodles according to the present invention for 7 hours, the browning phenomenon peculiar to Chinese noodles could be prevented and the taste did not change.

なお１５℃以下の温度に２０時間以上熟生の効果は本発
明の主要部の一つとなるものであるがその模作について
は不明な点が多い。Although the effect of ripening for 20 hours or more at a temperature of 15° C. or lower is one of the main features of the present invention, there are many unknown points regarding its imitation.

また思惟するに中心麺帯の初氷がゆるやかに外側に滲出
しつつ蛋白又は澱粉と反応し素麺口触をなくすると同時
に遊離親水の溶出を阻止するものと思われる。In addition, it is thought that the first ice in the center noodle band slowly oozes outward and reacts with protein or starch, eliminating the texture of somen noodles and at the same time preventing the elution of free hydrophilic water.

特許出願人　　杉　本　　　　勲Patent applicant: Isao Sugimoto

Claims (1)

【特許請求の範囲】[Claims] （１）原料小麦粉又は澱粉を配合してなる小麦粉に、親
水液又は親水を入れた生地を攪拌混練し麺帯を作シ、同
上麺帯を中心に上下に親水の入ってない通常麺帯をサン
ドウィッチ状に挾んでロールにかけ麺帯となし、切歯に
かけ切断し麺線になし、必要があれば加熱することを特
徴とする即席麺の製造方法。(1) Make noodle strips by stirring and kneading a hydrophilic liquid or dough containing hydrophilic liquid into raw wheat flour or wheat flour blended with starch, and create regular noodle strips that do not contain hydrophilic water above and below the same noodle strips. A method for producing instant noodles characterized by sandwiching them into a sandwich, rolling them to form noodle strips, cutting them with incisors to form noodle strings, and heating if necessary.