JPS60102156A - Production of instant noodle without using kansui (alkaline water) - Google Patents

Abstract

PURPOSE:To obtain the titled instant noodle having excellent springness and transparency, giving smooth feeling to the plate, and having good savor, by adding water to the raw material composed mainly of wheat flour and free from KANSUI, and kneading the mixture in a specific vacuum atmosphere to obtain the pastry of the noodle. CONSTITUTION:The raw material of noodles composed mainly of wheat flour and free from KANSUI is kneaded with 30-50wt% water in a vacuum of 60-160mm.Hg to obtain the pastry of the noodle. The noodle pastry is subjected to the conventional treatments comprising the noodle-making, boiling and drying, to obtain the objective instant noodle. The vacuum atmosphere can be produced by connecting a vacuum pump to the mixer for the kneading of the raw material.

Description

【発明の詳細な説明】 この発明は無かん水即席めんの製造方法に関する。最近
かんを用いない中華めんが多−険に生産されている。こ
の種の無かん水即席めんは、かん水の代りにグルテン、
大豆蛋白などの植物蛋白、鶏卵などを使用したり、また
でん粉を多く添加しているが、必ずしも滑らかな食感が
得られず、また弾力性の点で不足が避けられず、加えて
小麦粉の粉臭が発生し、小麦粉様の生の食感を呈してい
た。また、従来の無かん水即席めんは調理したと六に液
汁かにごろなどの欠点があって、中華めんというよりも
うどんに近い食感を呈していた。即席めんは、生めん、
茹めんと異って製造工程の中に油揚げ、熱風乾燥といっ
た脱水工種が必ず存するが、そのために麺の組織が熱に
より破壊されやすく良好な食感をもつためんとすること
がもともと困難なものであったが、これを無かん水とし
ためんにあってはその食感が一層劣化したものであった
のが実情であった。本願の発明らに、無かん水即席めん
における従来の上記の問題を何とかして解消しようと努
めたのであるが、その結果、めん生地の製造を一定の減
圧雰囲気中で行なうことによってこれが解決されること
を見出したものである。即ち、各種原料の混合物に水を
加えて行なう混ねつを、減圧雰囲気中とすることによっ
て小麦粉中のグルテン及びでん粉粒子に水が均一にゆ去
わたって充分な糊化、膨潤が行なわれ、かつドウ（麺生
地）中に存在する空気が確実に排除され組織が緻密に出
来るとともに、これによってかん水を添加しなくとも弾
力性があって良好な風味及び食感をもった即席めんの得
られることを見出したものである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant noodles without brine. Recently, Chinese noodles that do not use cans are being produced extensively. This kind of brine-free instant noodles uses gluten instead of brine,
Although vegetable proteins such as soy protein, chicken eggs, etc. are used, and a large amount of starch is added, it is not always possible to obtain a smooth texture, and the elasticity is inevitably insufficient. It had a powdery odor and had a raw texture similar to wheat flour. In addition, conventional instant noodles without anhydrous water had some drawbacks, such as a soupy texture when cooked, and had a texture more similar to udon noodles than Chinese noodles. Instant noodles are raw noodles,
Unlike boiled noodles, dehydration techniques such as deep-frying and hot air drying are always involved in the manufacturing process, but because of this, the structure of the noodles tends to be destroyed by heat, making it difficult to make noodles with a good texture. However, the actual situation was that when the noodles were made without brine, the texture was even worse. The inventors of the present application have endeavored to somehow solve the above-mentioned conventional problems in non-brine instant noodles, and as a result, this problem has been solved by manufacturing noodle dough in a constant reduced pressure atmosphere. This is what I discovered. That is, by adding water to a mixture of various raw materials and kneading in a reduced pressure atmosphere, the water is uniformly distributed to the gluten and starch particles in the flour, resulting in sufficient gelatinization and swelling. In addition, the air present in the dough (noodle dough) is reliably removed, resulting in a dense structure, and as a result, instant noodles with elasticity, good flavor and texture can be obtained without adding brine. This is what I discovered.

本願発明は、小麦粉を主成分とするかん水を含まない原
料に３０〜５０重１％の加水を行ない、これを６０〜１
６０ｍＨ，ｇの減圧雰囲気中で混ねつして麺生地とし、
次にこれを常法に従って！ｌ！麺、蒸煮してさらに乾燥
することを特徴とする。以下に、この発明をさらに説明
する。In the present invention, 30 to 50% water by weight is added to a raw material that is mainly composed of wheat flour and does not contain brine, and this is added to 60 to 1% water by weight.
Knead in a reduced pressure atmosphere of 60 mH, g to form noodle dough,
Next, do this according to the usual method! l! Noodles are characterized by being steamed and further dried. This invention will be further explained below.

本発明において用いる原料は小麦粉が主体で、外に馬れ
いしよでん粉、コンスターチなどのでん粉を小麦粉に対
して３０％以下の範囲で混入したものとする。このでん
粉を３０％を超えて用いると食感、風味を変化させるお
それがあるので好ましくない。副原料としてはかん水を
除く食塩、植物蛋白、鶏卵といった当業者が常用してい
るものを用いる。これらの副原料は上記主原料と予め均
一に混合しておくか、水に溶けるものは加水中に溶解し
ておく。これらの主原料及び副原料に水を加えて混ねつ
するが、その際にこれを減圧雰囲気下で行なう。即ち、
原料混ねつ用のミキサーに真空ポンプを接続し、ミキサ
ーの内部の空気を脱気してミキ廿−内の出力５：６０〜
１６０　ｍａｌ９とする。ミオ仲−内部の脱気は加水前
、加水中、或いはミキシング中に行ってもよい。ミキザ
ー内の圧力が１６０　ｍａｌ、ｑを超えると、めん生地
（ドウ）中の空気の充分な排除が出来ず、組織的に緻密
な生地とならず、まためん生地に透明感が生じて来Ｉ、
Ｉい。また、６０　ｒＲｓ％未満とするとミキサーの構
造に無１ｕを生じやすく、またこれ未満としなくとも充
分な程度に脱気することがで去る。ミキ仲−内の圧力を
６０〜１６０　ｒｍＨｊＪの範囲とするこ吉てよってめ
ん生地中の気泡を充分に排除することが出来、これによ
って組織が緻密で透明なドウとすることができる。なお
、加水亀は３０〜５０チの範囲でよく、また混ねつ時間
も従来と同様８〜２０分である。上記の如くして６０〜
１６０關ＨＩの蛋囲気下で充分に混ねつされたドウは、
これをミキサーより取出し、次にこれを多段ロールを用
い常法に従って所定の厚さに圧延する。The raw material used in the present invention is mainly wheat flour, and starch such as horse starch or cornstarch is mixed in at an amount of 30% or less based on the wheat flour. It is not preferable to use more than 30% of this starch because it may change the texture and flavor. As auxiliary raw materials, those commonly used by those skilled in the art, such as common salt, vegetable protein, and chicken eggs other than brine, are used. These auxiliary raw materials are uniformly mixed with the main raw materials in advance, or those soluble in water are dissolved in water. Water is added to these main raw materials and auxiliary raw materials, and the mixture is mixed under a reduced pressure atmosphere. That is,
A vacuum pump is connected to the mixer for mixing raw materials, and the air inside the mixer is degassed to increase the output in the mixing room from 5:60 to
160 mal9. Deaeration of the inside of the container may be carried out before adding water, during addition of water, or during mixing. If the pressure inside the mixer exceeds 160 mal, q, the air in the noodle dough (dough) cannot be removed sufficiently, and the dough will not have a dense structure, and the noodle dough will become transparent. ,
I. Further, if the content is less than 60 rRs%, the structure of the mixer is likely to suffer from a loss of 1 u, and even if the content is less than 60 rRs%, sufficient deaeration can be achieved. By setting the pressure inside the mixing bowl in the range of 60 to 160 rmHjJ, air bubbles in the noodle dough can be sufficiently eliminated, thereby making it possible to form a dough with a dense structure and a transparent texture. The amount of water added may be in the range of 30 to 50 inches, and the kneading time is 8 to 20 minutes as in the conventional method. 60~ as above
Dough thoroughly mixed under the atmosphere of 160 degrees HI,
This is taken out from the mixer, and then rolled to a predetermined thickness using multi-stage rolls according to a conventional method.

このめん帯は次にカッターロールで切出されめん線とし
たのち、蒸煮、乾燥して乾燥即席めんとするか、或いは
油揚げ処理して油揚げ中華即席めんとする。蒸煮から乾
燥、蒸煮から油揚及びその後の包装の各工程は従来の中
華めんと同一である。The noodle strips are then cut into noodle strips using a cutter roll, and then steamed and dried to make dry instant noodles, or fried to make fried Chinese instant noodles. The steps from steaming to drying, steaming to deep-frying, and subsequent packaging are the same as those for conventional Chinese noodles.

以上の本発明によると、得られためん生地は内部に気泡
を殆んど含むことなく組織的に緻密で透明感を呈し、か
つかん水を用いなくとも弾力性がある。従って引張り強
度もあって製麺時にめん帯が途中で切れるといった故障
も生じなくなる。常圧下で混ねつされた従来にあっては
、圧延時ストレスを受けためん帯の部分から表面へ水の
滲み出しが生じ、これがロール表面に耐着してめん帯表
面を剥離させ、めん帯表面の肌荒れ現象の生ずることが
見られた。これに対し本発明によると、めん生地中の水
分は高いグルテンの結合保持及びでん粉粒子の水利のた
め粉体粒子と結合しているため、生地中の水分は、めん
帝王延時にストレスを受けても表面へ→滲み出しもせず
、上記の肌荒れ現象の生ずることもない。また、表面に
水分が嚇み出すことがないため、本発明によると切出し
ためん線が相互に結着するようなことも大巾に回避出来
るようになった。それ故、従来の如く蒸煮後のほぐし処
理、或いはこれに代る油の添加といったことも不要とな
ったユ また、本発明によってノンフライ乾燥めんを製造すると
きでも、組織が均一であるから、水分の乾燥が表面から
中心部へと略均−化して行なわれ、表面の局部的乾燥が
回避されることになる。従来は調湿下低温長時間乾燥で
この問題に対処して来たが、本発明によると８０〜１３
０’Ｃで２０〜４０分で良好なめんを得ることが出来る
。According to the present invention, the resulting noodle dough contains almost no air bubbles inside, exhibits a dense texture and transparency, and has elasticity even without the use of brine. Therefore, due to the tensile strength, failures such as the noodle band breaking midway during noodle production will not occur. In the conventional method of kneading under normal pressure, water oozes out from the part of the noodle strip that is subjected to stress during rolling to the surface, and this water adheres to the roll surface and causes the noodle strip surface to peel off, causing the noodle to dry. It was observed that the surface of the band became rough. On the other hand, according to the present invention, the moisture in the noodle dough is combined with powder particles to maintain high gluten bonds and to utilize starch particles. It does not ooze out to the surface, and the above-mentioned rough skin phenomenon does not occur. Further, since moisture does not seep out onto the surface, according to the present invention, it is possible to largely avoid the possibility that the cut out wires would stick to each other. Therefore, it is no longer necessary to loosen the noodles after steaming or add oil in place of this as in the past.Furthermore, even when producing non-fried dry noodles according to the present invention, the structure is uniform, so moisture content is reduced. The drying is performed approximately evenly from the surface to the center, and localized drying of the surface is avoided. Conventionally, this problem has been solved by drying at low temperature for a long time under controlled humidity, but according to the present invention,
Good noodles can be obtained in 20 to 40 minutes at 0'C.

更に、無かん水即席めんは１ｉｔｌ常卯粉を使用し、ま
ためんのＰＨも比較的低い。こうした無かん水即席めん
は、酸化による風味の劣化が早いが、本発明によるとめ
ん生地中に空気を殆んどざまず緻密なため酸化による風
味の劣化も少ない。Furthermore, the non-brine instant noodles use 1 liter of common flour, and the pH of the noodles is also relatively low. Such water-free instant noodles quickly deteriorate in flavor due to oxidation, but according to the present invention, the noodle dough is dense and hardly traps air, so there is less deterioration in flavor due to oxidation.

以上の如く、本発明によって得られた中華即席めんは、
かん木を含まないにも拘らず、透明感があり、しかも食
感はなめらかでかつ弾力性があり、風味も良好で液汁の
にごりを生じないものとすることができる。As described above, the Chinese instant noodles obtained by the present invention are
Although it does not contain shrubs, it is transparent, has a smooth and elastic texture, has a good flavor, and does not cause the liquid to become cloudy.

実験例 小麦粉５０００ｇに食塩５０ｇを配合し、こＩＵＩ（、
Ｑ、２６０　ｍＨ，ｑ、２１０　＋ｕ＋Ｈ，９，１６０
ｒｕ■１ｇ。Experimental Example: 5000g of wheat flour was mixed with 50g of salt.
Q, 260 mH, q, 210 +u+H, 9,160
ru■1g.

１１０　ｗＨｇ、６０闘ＨｆＪの６通りで行ない、また
混ねつ時間も１０分、１５分と変化させて麺生地を製造
した。次にこれらを常法によって１．１藺の厚さに圧延
して２２番角の切刃でめん線にした０ひ去つづ＾こＫＬ
を１００℃で蒸煮したのち９０℃で３０分間乾燥し、即
席中希めんを得た。これらのめん線の透明度を肉眼で観
察したところ第１表の通りであった。なお表中の○は透
明鹿皮、Δはやや良、×は不良で示した。Noodle dough was produced using six different mixing methods: 110 wHg and 60 wHfJ, and the kneading time was varied from 10 minutes to 15 minutes. Next, these were rolled to a thickness of 1.1 mm using a conventional method and rolled into wire using a No. 22 cutting edge.
was steamed at 100°C and then dried at 90°C for 30 minutes to obtain instant medium-sized noodles. The transparency of these drawn lines was observed with the naked eye and was as shown in Table 1. In the table, ○ indicates transparent deerskin, Δ indicates slightly good, and × indicates poor.

実施例 小麦粉５０００ｇに対し馬れいしよ澱粉５００ｇ１食塩
５０ｇ１卵粉５０ｇを配合し、小麦粉に対して４４盾量
チの水を加えて混ねっし、１分後にミキサーに連結され
た真空ポンプを作動させてミキサー内を６０　ｍｓｘＨ
ｇに減圧した。この状轢で２０分間混ねつしてめん生地
を得た。このめん生地を１．１　ｍまで圧延し２２番角
の切刃で切出しめん線とした。このめん線を常法により
１００℃で２分間蒸煮後長さ４５ｃＴｎに切断・した。Example: 5000 g of wheat flour, 500 g of horse starch, 50 g of salt, 50 g of egg powder were mixed, 44 g of water was added to the flour, mixed, and after 1 minute, the vacuum pump connected to the mixer was activated. 60 msxH inside the mixer
The pressure was reduced to g. Noodle dough was obtained by kneading in this condition for 20 minutes. This noodle dough was rolled to 1.1 m and cut into noodle lines using a No. 22 square cutting blade. This rolled wire was steamed at 100° C. for 2 minutes in a conventional manner and then cut into a length of 45 cTn.

次にこのものを９０℃で３０分間乾燥し即席中華めんを
得た。この即席めんを９８℃の湯で乾燥具とともに復元
し試食に供したところ、液汁のにごりが少なく、めん線
に透明感があって適度の弾力性をもった良好な食感であ
った。Next, this product was dried at 90° C. for 30 minutes to obtain instant Chinese noodles. When this instant noodle was reconstituted with dry ingredients in 98°C hot water and tasted, it had a good texture with less cloudiness in the liquid, transparency in the noodle strings, and appropriate elasticity.

Claims (1)

【特許請求の範囲】[Claims] 小麦粉を主成分とするかん水を含まない原料に３０〜５
０重ｉ−１の加水を行ない、これを煮して、さらに乾燥
することを特徴とする無かん水即席めんの製造方法。30-5 for raw materials containing wheat flour as the main ingredient and not including brine.
A method for producing anhydrous instant noodles, which comprises adding 0 weight i-1 water, boiling the water, and further drying the water.