JPS61177955A - Method of preserving packed noodles - Google Patents
Method of preserving packed noodlesInfo
- Publication number
- JPS61177955A JPS61177955A JP60018012A JP1801285A JPS61177955A JP S61177955 A JPS61177955 A JP S61177955A JP 60018012 A JP60018012 A JP 60018012A JP 1801285 A JP1801285 A JP 1801285A JP S61177955 A JPS61177955 A JP S61177955A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- ethyl alcohol
- raw
- raw noodles
- amount
- 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.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
イ、発明の目的
「産業上の利用分野」
本発明は、生めん類の保存法に関する。更に詳しくは、
エチルアルコールを製めん原料に加配して製出する生め
ん類に保存性を付与する方法において、特定条件で減圧
混練することにより、使用するエチルアルコール量を節
約し、かつ高品位の生めん類を供給しようとするもので
ある。DETAILED DESCRIPTION OF THE INVENTION A. Object of the invention "Field of industrial application" The present invention relates to a method for preserving raw noodles. For more details,
In a method of imparting preservability to raw noodles produced by adding ethyl alcohol to noodle raw materials, by kneading under reduced pressure under specific conditions, the amount of ethyl alcohol used is reduced and high-quality raw noodles are supplied. This is what I am trying to do.
「従来技術及びその問題点」
生めん類は、原料混練、粗製、複合、圧延、切断等の工
程を経て製造される。製めん原料に加配されたエチルア
ルコールは、特に原料混練時にかなり揮散し、製品中の
残存率は、計算量の通常間ぢ程度に減少する。従って、
予め揮散の程度を考慮し、過量のエチルアルコールを加
配しなければならなかった。エチルアルコールは、単価
の安い生めん類にとっては極めて高価であり、使用量を
少しでも少なくする方法の開発が期待されていた。"Prior art and its problems" Raw noodles are manufactured through processes such as raw material kneading, crude preparation, compounding, rolling, and cutting. The ethyl alcohol added to the noodle-making raw materials is considerably volatilized, especially during the kneading of the raw materials, and the residual rate in the product is reduced to about the usual calculated amount. Therefore,
It was necessary to consider the degree of volatilization in advance and add an excess amount of ethyl alcohol. Ethyl alcohol is extremely expensive for raw noodles, which are cheap in unit price, and it was hoped that a method could be developed to reduce the amount used.
エチルアルコールの揮散を防止する方法としてサイクロ
デキストリンによる包接作用の利用が考えられるが、サ
イクロデキストリン自体高価であり、又実用上の効果も
認められなかった。Utilizing the inclusion effect of cyclodextrin has been considered as a method of preventing volatilization of ethyl alcohol, but cyclodextrin itself is expensive and no practical effect has been observed.
「発明が解決しようとする問題点」
本発明は、前記問題点を解決し、高価なエチルアルコー
ルの使用量を簡便な方法で節約しようとするものである
。"Problems to be Solved by the Invention" The present invention aims to solve the above-mentioned problems and to save the amount of expensive ethyl alcohol used by a simple method.
口、発明の構成
ｒ問題点を解決するための手段」
エチルアルコールを加配した製めん原料を、減圧環境下
で混練すると、エチルアルコールの揮散が促進されると
考えるのが常識であるが、特定の条件下では常識に反し
てエチルアルコールの揮散が抑制されることを見出し本
発明を完成した。Composition of the Invention: Means for Solving the Problems It is common knowledge that when noodle-making raw materials to which ethyl alcohol is added are kneaded in a reduced pressure environment, the volatilization of ethyl alcohol is accelerated. The inventors discovered that under these conditions, contrary to common sense, volatilization of ethyl alcohol is suppressed and the present invention was completed.
すなわち、本発明は「エチルアルコールを製めん原料に
加配して製出する生めん類に保存性を付与する方法にお
いて、原料粉に対する加水率を３２重量％以上とし、か
つ、製めん原料の混練を真空度６００ Ｎｉｌ Ｈｇ以
下の減圧環境下で行なうことを特徴法
とする包装生めん類の保存１」を構成要件とする。That is, the present invention provides ``a method for imparting preservability to fresh noodles produced by adding ethyl alcohol to noodle raw materials, in which the water addition rate to the raw material flour is 32% by weight or more, and the kneading of the noodle raw materials is Preservation of packaged raw noodles 1, which is characterized by being carried out in a reduced pressure environment with a degree of vacuum of 600 Nil Hg or less, is a constituent requirement.
本発明の構成により、本発明目的が達成される理由は不
明であるが、混練生地中に一定量以上の水分が共存する
条件で、減圧により小麦粉粒子内にエチルアルコールの
浸透が促進され、又、生地全体が収縮し単密構造を形成
するためと推測される。The reason why the object of the present invention is achieved by the configuration of the present invention is unknown, but under conditions where a certain amount or more of water coexists in the kneaded dough, the penetration of ethyl alcohol into the flour particles is promoted by reduced pressure, and It is assumed that this is because the entire fabric contracts and forms a single-packed structure.
本発明の対象は、生めん類の内、生うどん、生中華めん
、皮類、及びこれらの類似品である。生日本そばには、
後述するように本発明の適用は不適切である。Among raw noodles, the objects of the present invention are raw udon noodles, raw Chinese noodles, skins, and similar products thereof. For raw Japanese soba,
As will be explained later, the application of the present invention is inappropriate.
以下製造工程に従って詳述する。The manufacturing process will be explained in detail below.
原料粉に対する加水率は、３２重量％以上必要である。The water addition rate to the raw material flour needs to be 32% by weight or more.
これより少ないと、常圧混練に比べ、エチルアルコール
の揮散が促進される。When the amount is less than this, volatilization of ethyl alcohol is accelerated compared to normal pressure kneading.
混練工程では、真空ミキサーを使用する。真空度は、６
００ ｍ Ｈｇ以下である必要があり、この値より高い
（常圧に近い）条件では本発明目的が達成され難くなる
。６００ ｍ Ｈｇ以下では、いずれの条件でも良いが
、１００ ｍ Ｈｇ以下では、装置が高価になりコスト
的に不利である。A vacuum mixer is used in the kneading process. The degree of vacuum is 6
00 m Hg or less; conditions higher than this value (close to normal pressure) make it difficult to achieve the object of the present invention. At 600 m Hg or less, any condition may be used, but at 100 m Hg or less, the apparatus becomes expensive and is disadvantageous in terms of cost.
混練時間は、通常１ｏ −Ｌ ２０分を要する。The kneading time usually requires 1 o-L 20 minutes.
他の製めん条件は、公知方法による。Other noodle-making conditions are based on known methods.
なお、本発明の適用が生日本そばに不適切である理古は
、生日本そばの生地はダレ易く、適正作持
業性を維浄できる加水率は３２重量％より少ないため、
エチルアルコールの揮散抑制が期待できないこと、及び
エチルアルコールとそば粉中の未知成分とが反応して異
臭を発生しやすいことが掲げられる。In addition, the application of the present invention to raw Japanese soba is inappropriate because the raw Japanese soba dough tends to sag and the water content that can maintain proper workability is less than 32% by weight.
The problem is that the volatilization of ethyl alcohol cannot be expected to be suppressed, and that ethyl alcohol and unknown components in buckwheat flour tend to react and generate off-flavors.
以上で得られた生めん類をポリエチレン又はポリプロピ
レン等の袋若しくは容器に封入することにより本発明に
係る製品が得られる。この際、ガスバリヤ−性の高い袋
若しくは容器を使用し、生めん類をいわゆる脱酸素剤と
ともに封入することにより、減圧混練と脱酸素剤との相
乗的保存効果を得ることができる。The product according to the present invention can be obtained by enclosing the raw noodles obtained above in a bag or container made of polyethylene or polypropylene. At this time, by using a bag or container with high gas barrier properties and enclosing the raw noodles together with a so-called oxygen absorber, a synergistic preservation effect of the vacuum kneading and the oxygen absorber can be obtained.
ハ、発明の効果 本発明の効果を実験例により具体的に説明する。C. Effect of invention The effects of the present invention will be specifically explained using experimental examples.
実験例１ （生中華めん）
卓強力小麦粉１００重量部に対しクロシン少量、かんす
い（炭酸カリウム７０重量部と炭酸ナトリウム３０重量
部の混合物）１重量部及び９５％エチルアルコール３容
量部を水頷〜あ重量部に溶かしたものを加え、真空ミキ
サーを用いて真空度１００〜６００ ｆｆ１ｌｌ Ｈｇ
の減圧環境下又は常圧環境下（７６０ａｌＨｇ）で１４
分間混練した。以下常圧に戻した後、常法に従って製め
んし、ポリエチレン袋に封入して包装生中華めんを得た
。Experimental Example 1 (Raw Chinese noodles) A small amount of crocin, 1 part by weight of kansui (a mixture of 70 parts by weight of potassium carbonate and 30 parts by weight of sodium carbonate) and 3 parts by volume of 95% ethyl alcohol were added to 100 parts by weight of strong wheat flour in water. Add the dissolved material to the weight part and use a vacuum mixer to adjust the vacuum to 100-600 ff1ll Hg.
14 in a reduced pressure environment or a normal pressure environment (760 alHg)
Kneaded for a minute. Thereafter, the pressure was returned to normal, and then noodles were made according to a conventional method and sealed in a polyethylene bag to obtain packaged raw Chinese noodles.
以上の生中華めん中のエチルアルコール残存量“を重ク
ロム酸カリウム酸化法により測定した結果を第１表に示
す。Table 1 shows the results of measuring the residual amount of ethyl alcohol in the raw Chinese noodles described above using the potassium dichromate oxidation method.
第１表により明らかなように、加水率３２重量％以上で
、かつ、混練時の真空度６００ＢＨｇ以下の条件で、エ
チルアルコールの残存量が増大することが認められた。As is clear from Table 1, it was observed that the residual amount of ethyl alcohol increased when the water addition rate was 32% by weight or more and the degree of vacuum during kneading was 600 BHg or less.
又、この条件で得た生中華めんは、他の条件のものに比
べ透明度が高く深い黄の色調を示した。Moreover, the raw Chinese noodles obtained under these conditions had higher transparency and a deeper yellow color than those obtained under other conditions.
以上で得た包装生中華めんを１５℃で１日放置後、３分
間ゆでてホットラーメンとして食したところ、本発明を
構成する実験区（加水率３２重量％以上、混練時の真空
度６００ ｗｉ Ｈｇ以下）のものが、他の実験区のも
のに比べ、格段に良好な食味性を示した。The packaged raw Chinese noodles obtained above were left at 15°C for one day, then boiled for 3 minutes and eaten as hot noodles. The following) showed significantly better taste than those from other experimental groups.
第１表（つづき）
なお、前記実験例の加水率あ重量％の条件の実験区にお
いて、原料粉に対するエチルアルコールの加配量を調整
して、製出する生中華めん中の残存量がほぼ一定（１，
２１−１，３４ｙ／ｖ％ンになるようにし、各真空度の
実験区当り１０点、１点１２０１１の生中華めんをポリ
エチレン（０，０４ｕ厚）と塩化ビニリデン（０，０２
２ｍｍ厚）の積層フィルムにより作られたガスバリヤ−
性の高い袋に、脱酸素剤（三菱ガス化学株式会社製 商
品名エージレスＦ−３０）とともに討入した。これらの
包装生中菊めんを２５°Ｃのフラン器で保存したところ
、各実験区でほばＩ％（１０点の内４〜７点）が肉眼的
に腐敗に到る日数は、常圧混ＭＩ区で１０日、６００
ｍ Ｈｇ以下の実験区で１４〜１９日であった。従って
、本発明の包装生中華めんは、脱酸素剤の使用により、
顕著な保存性を示すことが分った。Table 1 (Continued) In addition, in the experiment group where the water addition rate was % by weight in the above experimental example, the amount of ethyl alcohol added to the raw material flour was adjusted so that the remaining amount in the raw Chinese noodles to be produced remained almost constant ( 1,
21-1,34y/v% of raw Chinese noodles, 10 points per experimental section for each degree of vacuum, 1 point 12011 fresh Chinese noodles were mixed with polyethylene (0.04u thick) and vinylidene chloride (0.02μ thick).
Gas barrier made from laminated film (2mm thick)
The samples were placed in a highly durable bag together with an oxygen absorber (product name Ageless F-30, manufactured by Mitsubishi Gas Chemical Co., Ltd.). When these packaged raw chrysanthemum noodles were stored in a flan container at 25°C, the number of days it took for approximately I% (4 to 7 points out of 10 points) to visually spoil in each experimental group was lower than normal pressure. 10 days, 600 in mixed MI area
It was 14 to 19 days in the experimental group where the temperature was below mHg. Therefore, the packaged raw Chinese noodles of the present invention, by using an oxygen absorber,
It was found that it exhibited remarkable storage stability.
実験例２（生うどん）
生うどんについて、中力小麦粉を使用したこと、数例１
と同様に実験したところ、実験例１と同傾向のエチルア
ルコールの残存が認められた。生うどんの食味性と外観
色調は、生中華めんの場合程顕著ではなかったが、本発
明区の方が他の条件区より秀れていた。脱酸素剤との併
用による保存性（この場合は加水率：３６重量％で行な
った）は次の通りであった。すなわち、保存温度２５°
Ｃの条件で、各実験区でほぼ５０９６が腐敗に到る日数
は、常圧混練区で７日、本発明区（６００朋Ｈｇ以下）
で１０〜１５日であった。Experimental example 2 (raw udon) For raw udon, using all-purpose flour, some examples 1
When an experiment was carried out in the same manner as in Experimental Example 1, residual ethyl alcohol was observed in the same manner as in Experimental Example 1. Although the taste and appearance color of raw udon noodles were not as remarkable as those of raw Chinese noodles, the invention group was better than the other condition groups. The storage stability when used in combination with an oxygen scavenger (in this case, the water content was 36% by weight) was as follows. In other words, the storage temperature is 25°
Under conditions C, the number of days for approximately 5096 to rot in each experimental area was 7 days in the normal pressure kneading area, and 7 days in the invention area (600 Hg or less).
It took 10 to 15 days.
以上、本発明の完成により、高価なエチルアルコールの
使用量が簡便な手段により節約でき、かつ、食味性、外
観とも優れた生めん類の製造が可能になった。更に脱酸
素剤を併用するときは顕著な保存延長効果を付与でき、
当業界における利用性は大なるものである。As described above, the completion of the present invention has made it possible to reduce the amount of expensive ethyl alcohol used by a simple means, and to produce raw noodles with excellent taste and appearance. Furthermore, when used in combination with an oxygen absorber, a remarkable effect of extending storage can be imparted.
Its applicability in the industry is great.
Claims (1)
ん類に保存性を付与する方法において、原料粉に対する
加水率を３２重量％以上とし、かつ、製めん原料の混練
を真空度６００ｍｍＨｇ以下の減圧環境下で行なうこと
を特徴とする包装生めん類の保存法。In a method for imparting preservability to raw noodles produced by adding ethyl alcohol to noodle raw materials, the water addition rate to the raw material flour is 32% by weight or more, and the kneading of the noodle raw materials is carried out under reduced pressure with a degree of vacuum of 600 mmHg or less. A method for preserving packaged raw noodles, which is characterized by being carried out in an environmentally friendly environment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60018012A JPS61177955A (en) | 1985-02-01 | 1985-02-01 | Method of preserving packed noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60018012A JPS61177955A (en) | 1985-02-01 | 1985-02-01 | Method of preserving packed noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61177955A true JPS61177955A (en) | 1986-08-09 |
Family
ID=11959756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60018012A Pending JPS61177955A (en) | 1985-02-01 | 1985-02-01 | Method of preserving packed noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61177955A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230135473A (en) * | 2022-03-16 | 2023-09-25 | 정민 | Manufacturing method of wet noodle |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5851859A (en) * | 1981-08-12 | 1983-03-26 | Shimadaya Honten:Kk | Preparation of frozen noodle |
| JPS58190362A (en) * | 1982-04-30 | 1983-11-07 | 株式会社 島田屋本店 | Method for preparation and quality preservation of noodle |
-
1985
- 1985-02-01 JP JP60018012A patent/JPS61177955A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5851859A (en) * | 1981-08-12 | 1983-03-26 | Shimadaya Honten:Kk | Preparation of frozen noodle |
| JPS58190362A (en) * | 1982-04-30 | 1983-11-07 | 株式会社 島田屋本店 | Method for preparation and quality preservation of noodle |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230135473A (en) * | 2022-03-16 | 2023-09-25 | 정민 | Manufacturing method of wet noodle |
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