JPS60110257A - Method for producing noodle by adding fat or oil thereto - Google Patents

Abstract

PURPOSE:To produce noodles, containing uniformly dispersed fat or oil, and having smooth surfaces and springiness, by incorporating wheat flour with a microencapsulated fat or oil in a specific proportion, adding common salt thereto, compounding the resultant dough, rolling the compounded dough, and cutting the rolled sheet one after another. CONSTITUTION:0.5-20wt% microencapsulated fat or oil is added to wheat flour, and mixed therewith. A saline solution containing an additive, etc. is then added thereto, and the resultant dough is then compounded, rolled and cut one after another and if necessary steamed or boiled to afford the aimed noodles. USE:Uncooked, dried, Chinese and instant noodles.

Description

【発明の詳細な説明】 本発明は麺類の製麺法に関するものである。[Detailed description of the invention] The present invention relates to a method for making noodles.

麺類の食味で最も大切なものは麺独得の粘弾性、いわゆ
る麺の「あし」と「こし」である。更に、茹でた時の嫂
粉のどｎ出量′も少なく、表面が滑らかである事も大切
々要素である。The most important factor in the flavor of noodles is the noodles' unique viscoelasticity, the so-called ``foot'' and ``koshi'' of the noodles. Furthermore, it is important that the amount of soybean flour that comes out when boiled is small and that the surface is smooth.

本発明はこれ等の点を改善することが目的である。The present invention aims to improve these points.

麺類は小麦粉と食塩水、特に中華麺においては、かん水
を混合し銅帯を作り、銅線に切断して製造するのが一般
的であるが、従来手延素麺の製造においては、小麦わ）
にりＪし０．５〜２０％、適当には２〜３％の綿実油の
外、植物油等を使用する事によって、油脂が混合から製
品になる工程中におい蝕 て小麦粉中のグルテンと輪台して、麺に粘弾性をの変化
が更に麺の品質向上に役立っている事は、」二く知られ
ている。Noodles are generally manufactured by mixing wheat flour and salt water, especially in Chinese noodles, by mixing brine to form copper strips and cutting them into copper wires.
By using 0.5 to 20%, preferably 2 to 3%, of cottonseed oil, vegetable oil, etc., the fats and oils eat away during the process of mixing and turning into products, and the gluten and rings in the flour are removed. It is well known that changes in the viscoelasticity of noodles further improve the quality of the noodles.

しかるに、一般的麺類製造法においては、機械的に小麦
粉、食塩水と同時に油脂を添加する事は不可能であった
。それは常温液状の抽蒲は現在の製麺法の混合機では、
均一分散が出来なかった。均一分散可能な混合機では、
生地の練り過ぎになり、麺の生地としては不適当となる
為、綿実油等の油脂を混合した製麺法が出来なかった。However, in common noodle manufacturing methods, it is impossible to mechanically add oil and fat at the same time as flour and salt water. That is, the current mixing machine for noodle making method is not able to produce liquid bolts at room temperature.
Uniform dispersion was not possible. A mixer that allows uniform dispersion,
Because the dough would be over-kneaded, making it unsuitable for use as a noodle dough, it was not possible to make noodles using a mixture of fats and oils such as cottonseed oil.

手延素麺の場合は、麺の生地を作る為の時間を充分かけ
熟成し、手で表面に塗り込んで行く形で作業する為、生
地の中に均一に分散され、グルテン及び嫂粉との結合が
出来る状態になる。In the case of hand-rolled somen, the dough is aged for a sufficient amount of time and then rubbed onto the surface by hand, so that it is evenly dispersed in the dough and the gluten and sour flour are mixed together. You will be able to connect.

現在の製麺法で油脂を添加しようとする１１、シは、モ
ノグリセライド、ショ糖　脂肪酸エヌテル等の乳化剤を
利用して乳化混合液をつくシ、混合機に食塩水と共に入
れて製麺する方法を用いている。If you are trying to add oil or fat using the current noodle-making method, you should use an emulsifier such as monoglyceride, sucrose, fatty acid ether, etc. to make an emulsified mixture, or put it in a mixing machine with salt water to make noodles. I am using it.

油脂ｆｆ：添加した手延素麺は、その食味に於いて、独
特の粘弾性をもち、古来よシ日本人に親し１れた味で、
Ｈ’ＪＵに於いては如何にして手延−）、麺の食味に近
づけるかという事が、業界永年の命題であった。Oil and fat ff: Added hand-rolled somen has a unique viscoelastic taste, and has been familiar to Japanese people since ancient times.
At H'JU, it has been a long-standing challenge in the industry to find a way to bring the taste of noodles closer to that of hand-rolled noodles.

本発明は従来の製造法の欠陥を補う為、常温に於いて液
状を呈する綿実油等の油脂をマイクロカプセｌし化した
粉末状となし、小麦粉と食塩を混合する時に同時に添加
して、製麺する事を可能にした新しい製麺方法である。In order to compensate for the deficiencies of the conventional manufacturing method, the present invention makes microcapsules of fats and oils such as cottonseed oil, which are liquid at room temperature, into a powder form, which is added at the same time as flour and salt are mixed to make noodles. This is a new noodle making method that makes it possible to do this.

マイクロカプセル化する油脂は常温液状油脂のみならず
、ベーヌト状の油脂にも、当然乍ら利用する事が出来る
。Of course, the oil to be microencapsulated can be used not only as a liquid oil at room temperature, but also as a beinet-like oil.

舷に、本発明の方法を、以下具体的に説明する。The method of the present invention will be specifically explained below.

即ち、油脂のマイクロカプセル化法は、ゼラチン、アラ
ビヤゴムを使用し、複合コアセルベーション法によるの
が一般的であるが、マイクロカプセル壁材料として、グ
アーガム、カラギーナン、アルギン酸塩、グリセリン、
卵アルブミン等の使用も可能である。That is, the microencapsulation method for fats and oils generally uses gelatin and gum arabic and uses a composite coacervation method, but the microcapsule wall materials include guar gum, carrageenan, alginate, glycerin,
It is also possible to use egg albumin and the like.

油脂のマイクロカプセル化した粒子の大きさは、３　Ｑ
　７ｚ　ｍ程）■のｚｌｚ−、”Ｈいものから、５０ｐ
ｍ〜２００１１７Ｂの範囲に分１１ｉされ、小麦粉の粒
子２０／１７ｎ〜１４０μｍの粉１・１・との混合が極
めて容易である。The size of the microencapsulated particles of oil and fat is 3Q
7z m)
m to 200117B, and it is extremely easy to mix it with flour 1.1, which has wheat flour particles of 20/17n to 140 μm.

尚、マイクロカプセル化法は上記の方法のみでなく、如
何なる公５：＋Ｐの方法によるも本発明の目的を達成で
きる。Note that the purpose of the present invention can be achieved by using not only the above-mentioned microencapsulation method but also any public 5:+P method.

この様にマイクロカプセル化した油脂は、混合機の中で
小麦粉ｃ１昧こ均一に分散し、食塩水の添加によって、
生地の生成段階に入るとマイクロカプセルの壁膜が逐次
崩壊し、現在の一般的製麺法（第１表）に於ても、手延
素麺製造における時と同様、小麦粉、食塩水、油の一体
化した均算な生地を作りあげる事が出来る。The micro-encapsulated fats and oils are uniformly dispersed in the flour mixture in a mixer, and by adding salt water,
When entering the dough production stage, the microcapsule wall membrane gradually collapses, and in the current general noodle manufacturing method (Table 1), flour, salt water, and oil are It is possible to create an integrated and well-balanced fabric.

マイクロカプセルの壁膜の厚さは、０．２μ〃Ｉ〜（）
。The thickness of the wall of the microcapsule is 0.2μ〃I~()
.

６／１ｍ程度の薄膜で外圧に依って容易に崩壊する。It is a thin film of about 6/1 m and easily collapses under external pressure.

又壁膜に使用したゼラチン等の壁拐料は、いずれも軟化
溶解し麺の弾力を増加し、食味の向」二に役立つもので
ある。In addition, wall additives such as gelatin used in the wall membrane soften and dissolve, increasing the elasticity of the noodles and contributing to improving the taste.

以下余白 本発明の方法に基づく、油脂添加に依り製造された麺は
、生麺、乾麺、中ｍずれの場合にも無添加の麺に比較し
て、茹でた詩、湯の濁りが少なく、麺のハダ荒れがなく
、食！・８が？ｉ″）らかで、麺独特の風味といわれる
、麺の「あし」　［こし−１が適切で、手延素麺の様な
粘弾性と風味ｆ：感じる小が出来る。The following margin: Noodles produced by adding oil and fat based on the method of the present invention have less boiling and turbidity in water than noodles without additives, whether fresh noodles, dried noodles, or medium-sized misalignment. The noodles don't get rough and the food is delicious!・8? i″) Noodle “foot”, which is said to have a light and unique flavor [Koshi-1 is suitable, and produces viscoelasticity and flavor like hand-rolled somen f: A small size that you can feel.

又乾麺として貯蔵した場合、成る一定の温度と湿度を与
える事によって、（梅雨季の条件）「厄」を経過１した
時と同じ様な状態となり、食味が一段と向」ニされる。Furthermore, when stored as dried noodles, by applying a certain temperature and humidity (conditions during the rainy season), it becomes the same state as when it has passed the ``disaster'', and the taste becomes even better.

一般の小麦粉には、約２％の脂質が含祉れ、この油脂が
、麺製造時の混合、複合、圧延で；ｑの工程中において
小麦粉中のクルテンと結合する。General wheat flour contains about 2% fat, and this fat and oil is combined with the kurten in the wheat flour during the mixing, compounding, and rolling steps during noodle production;

そして、外部より添加した油脂も、組織内の脂質と同様
、グルテン特にグルテニンとより多く結合して生地の伸
展性を増す事が知られており、更に、油脂の酸化が蛋白
質のＳＨ基と反応する事により、製品の良くする事に関
係があると考えられている。It is known that externally added fats and oils, like lipids in tissues, bind more to gluten, especially glutenin, and increase the extensibility of dough.Furthermore, oxidation of fats and oils reacts with the SH groups of proteins. It is believed that this is related to improving the quality of the product.

以」二の点からも小麦粉の二次製品である麺類に油脂を
添加する必要性が考えられていた。From these two points, it was considered necessary to add fats and oils to noodles, which are secondary products of wheat flour.

本発明は、これらの必要性にかんがみ、油脂のマイクロ
カプセル化によシ、一般的製麺技法によっ−Ｃも、油脂
の添加する事を可能にした。In view of these needs, the present invention has made it possible to add oil and fat by microencapsulating the oil and fat using general noodle making techniques.

実施例　１ （１）マイクロカプセルの製造 配合例として ゼラチン１０％　水溶液１００ｇ　・・・・・・・・・
・・・・・・・・■アラビＡ１ゴム１０％　水溶液１０
０ｇ　・・・・・・・・・・・・・・・■（Ｄ及び■を
ｉ′１−々溶融して５０°Ｃとし、混合後、１０％酢酸
で１ａｌ１４程度に調整する。綿実油（食用油等の油脂
）　１２０ｍｌを添加し、攪拌乳化−をしなから５　”
Ｇ　Ｋ冷却する。液中にマイクロカプセルが出来るが、
壁膜硬化の為、１〜２ｇのミョウバンをｔ６．々加する
事もある。かくして出来た液を、凍結：：＋２燥等の方
法によシ乾燥、１２０ｇの粉末状マイクロカプセ／’　
ｋ　得り。Example 1 (1) Production of microcapsules As a formulation example, 100g of gelatin 10% aqueous solution...
・・・・・・・・・■Arabic A1 rubber 10% aqueous solution 10
0g ・・・・・・・・・・・・・・・■(D and ■ are melted at 50°C, and after mixing, adjust the concentration to about 1al14 with 10% acetic acid. Cottonseed oil ( Add 120 ml of edible oil, etc. and emulsify with stirring.
G K cool down. Microcapsules are formed in the liquid, but
For wall hardening, add 1 to 2 g of alum at t6. Sometimes I add more. The thus-formed liquid was frozen and dried by a method such as +2 drying to form 120 g of powdered microcapsules.
k gain.

（２）製麺法 小麦粉４ｋｇを混合機に投入し、次にマイクロカプセル
化した油脂１２０ｇを添加、５分間混合を行い均一にな
った時、批拌し乍ら、食塩水］、、４＃（食塩水濃度ボ
ーメ９度）を丑んべんなく加え、約１５分〜２０分混合
する。(2) Noodle making method Pour 4 kg of flour into a mixer, then add 120 g of microcapsulated oil and fat, mix for 5 minutes, and when the mixture becomes homogeneous, add salt water while stirring], 4# (Saline concentration Baume 9 degrees) was added carefully and mixed for about 15 to 20 minutes.

次に通常の形式の混合機より取シ出し、複合、ｒ＝を延
の工程を得て、切出し機によって鋼線とする。Next, it is taken out from a conventional mixer, subjected to a composite and r = rolling process, and made into a steel wire by a cutting machine.

この様にして出来た生麺は、そのま寸包装して商品化す
る事も出来るが、茹上げて茹麺とし、又乾燥して乾麺と
する事も出来る。The raw noodles made in this way can be packaged as is and commercialized, but they can also be boiled to make boiled noodles, or dried to make dried noodles.

生麺、茹麺、乾麺いずれの場合も、混合、重合、圧延の
工程によって、カプセル化した油脂は小麦粉中に均質に
分布された為に、（１り（めて優れた粘弾性に富んだ製
品が出来ｊこ。又茹湯中に法分の溶出による濁りもなく
、表面もす１１滑で良好であった。これは油脂が小麦粉
中のグルテンと結合し、更に澱粉質が水分を含み、網１
」構造を形成した為と考えられる。In the case of raw noodles, boiled noodles, and dried noodles, the encapsulated oil and fat are homogeneously distributed in the flour through the mixing, polymerization, and rolling processes, resulting in a powder with excellent viscoelastic properties. The product was completed. There was no turbidity due to the elution of the ingredients into the boiling water, and the surface was smooth and smooth. This is because the fats and oils bonded with the gluten in the flour, and the starch contained water. , net 1
This is thought to be due to the formation of a ” structure.

実施例　２ 麺 中華麺と即席面の油脂添加法について述べる。Example 2 noodles This article describes the method of adding fat and oil to Chinese noodles and instant noodles.

（１）マイクロカプセルの製造 マイクロカプセルの製造は、実施例１に示す通りである
。(1) Production of microcapsules The production of microcapsules is as shown in Example 1.

（２）製麺法 ａ）中華ｍ（即席麺以外のもの） 中華麺の場ｎ・は、通常かん水を使用する。(2) Noodle making method a) Chinese food (other than instant noodles) Chinese noodle shops usually use brine.

食塩は使用しない場合が多いが、稀に使用する場合もあ
る。Salt is not often used, but occasionally it is.

小麦粉４１ｃｔ）に対し、マイクロカプセル化した油脂
を１２０ｇを添加、通常の製麺混合機にて５分間６Ｍ、
０を１°Ｊい、次にかん水１．４１水１．４ａに粉２１
、かん水３０ｇ添加溶解したもの）を、（ｒ日゛口、′
／＋、がらまんべんなく加え、約１２分間混合をｆｊｏ
う。混合機より取シ出し、実施例１と同様、複合、圧延
の工程を得て、切シ出し機にて麺線とする。これをその
まま生中華麺とするか、蒸中華面、茹中華麺として商品
とする。氷晶は、粘弾性に優れている事は勿論の事なが
ら、中華麺特有の麺ののび（調理して可食状態にした時
、時間の経過と共に麺の弾性がなくなシ、軟化する状態
）が遅くなり、いつまでも茹上シの麺の弾力が保］ｊ１
さ褒 れた。又、蒸熱した麺の場合は、銅の矢面のベタつきが
なく、麺のほぐれが良好であっ／こ。Add 120g of micro-encapsulated oil to 41ct of wheat flour, mix 6M for 5 minutes with a regular noodle mixer,
0 to 1°J, then 1.41 brine, 1.4a water and 21 powder
, added and dissolved 30g of brine), (r days, '
Add it evenly and mix for about 12 minutes.
cormorant. The dough is taken out from the mixer, subjected to the compounding and rolling steps in the same manner as in Example 1, and made into noodle strings using a cutting machine. This can be used as raw Chinese noodles as it is, or as products such as steamed Chinese noodles or boiled Chinese noodles. Ice crystals, of course, have excellent viscoelasticity, but they also help with the elongation of noodles that is unique to Chinese noodles (a condition in which when cooked and made into an edible state, the noodles lose their elasticity and become soft over time). ) is delayed, and the elasticity of the boiled noodles is maintained forever]j1
I was praised. Also, in the case of steamed noodles, there is no stickiness caused by the copper, and the noodles loosen up well.

ｂ）即席麺 即席麺の場合は中草麺の場合と比較してかん水の１４ｋ
が少なく、油揚げという特有の工〃１゛が入る。又蒸熱
した後、乾燥する即席鋼もある。b) Instant noodlesIn the case of instant noodles, the amount of brine is 14k compared to the case of medium grass noodles.
It has a unique process called fried tofu. There is also instant steel that is steamed and then dried.

小麦粉４ｋ（Ｊにマイクロカプセル化した油脂１２０！
７を入れて、通常の製麺用混合機で５分間混合する。Flour 4k (120 micro-encapsulated oils and fats in J!
Add Step 7 and mix for 5 minutes using a regular noodle mixer.

混合を続けながら、かん水１．２１：水１ｅに対し、粉
末かん水４ｇ添加溶）「シたもの）を加え１０分間混合
し、複合、圧延、切り出しの］二程を経て、蒸熱してア
ルファー化をイイう。While continuing to mix, add 4g of powdered brine to 1.21:1e of water, mix for 10 minutes, and after 2 steps of compounding, rolling, and cutting, steam and alphanize. I like it.

その後、型詰をして油揚をする場合と、味伺、型詰の工
程を経て、油揚する場合、アルファー化したものを型を
整えながら乾燥する場合の、３つの商品化方法がある。After that, there are three ways to commercialize the product: one is molded and deep-fried, the other is fried tofu after tasting and molding, and the pregelatinized product is dried while shaping.

いずれの場合も、マイクロカプセル化した油脂を添加し
た製品は、調理時に於いて麺のほぐれ共合がよく、表面
が滑らかで、中華麺の時と同様麺ののびが遅く、粘弾性
に優れ、油脂無添加のものに比し、その差が顕著であっ
た。In either case, products containing micro-encapsulated oils and fats have good loosening and cohesion of noodles during cooking, a smooth surface, slow spread of noodles, and excellent viscoelasticity, just like Chinese noodles. The difference was remarkable compared to the one with no added fat or oil.

中華網、即Ｊ１１１’ｉ　Ｌ面ともがん水の様にアルカ
リ性添加物を使用するが、製造工程中も、又製品に対し
ても変化を受ける事は全くなく、極めて良好な製品であ
った。Chukaami, Sou J111'iAlthough alkaline additives are used in both the L side and Gansu, there were no changes to the product during the manufacturing process or to the product, and it was an extremely good product. .

特許出ｊｉｆｉ人　菊水化学工業株式会社代表者　遠−
山　昌　夫Patent issuer Kikusui Chemical Co., Ltd. Representative Far
Masao Yama

Claims (1)

【特許請求の範囲】 １、　４類を製造するにあたり、マイクロカプセル化し
た油脂を小麦粉重量に対して０．５〜２０屯量％添加混
合し、食塩その他の添加剤を水に溶解させたものを添加
、混合し、複合、圧延、明り出しをする事を特徴とする
製麺法３゜２、複合、圧延、切シ出し処理後、蒸熱」−
ることを特徴とする特許請求の範囲第１Ｊ：ｔｆ記１１
戊の製麺法。 ３、複合圧延、切シ出し処理後、蒸熱し、史に味付油揚
げする事を特徴とする特許請求の範囲第１項記載の製麺
法。[Claims] In producing Types 1 and 4, 0.5 to 20 tonne of micro-encapsulated fat and oil is added and mixed based on the weight of flour, and salt and other additives are dissolved in water. A noodle making method characterized by adding and mixing, compounding, rolling, and lightening 3゜2. After compounding, rolling, and cutting, steaming.
Claim 1J: tf 11, characterized in that
Bogi's noodle making method. 3. The method for making noodles according to claim 1, which is characterized in that after composite rolling and cutting, the method is steamed and fried in seasoned tofu.