JPS63157947A - Preparation of noodle - Google Patents
Preparation of noodleInfo
- Publication number
- JPS63157947A JPS63157947A JP61303451A JP30345186A JPS63157947A JP S63157947 A JPS63157947 A JP S63157947A JP 61303451 A JP61303451 A JP 61303451A JP 30345186 A JP30345186 A JP 30345186A JP S63157947 A JPS63157947 A JP S63157947A
- Authority
- JP
- Japan
- Prior art keywords
- yeast
- mushrooms
- shiitake
- noodles
- added
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 71
- 238000002360 preparation method Methods 0.000 title abstract 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 66
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 65
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 48
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000000346 sugar Nutrition 0.000 claims abstract description 22
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 10
- 240000006499 Flammulina velutipes Species 0.000 claims abstract description 6
- 235000016640 Flammulina velutipes Nutrition 0.000 claims abstract description 6
- 239000000284 extract Substances 0.000 claims description 32
- 239000000725 suspension Substances 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 14
- 241000233866 Fungi Species 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 240000001080 Grifola frondosa Species 0.000 claims description 5
- 235000007710 Grifola frondosa Nutrition 0.000 claims description 5
- 239000010419 fine particle Substances 0.000 claims description 5
- 150000008163 sugars Chemical class 0.000 claims description 5
- 244000103635 Lyophyllum ulmarium Species 0.000 claims description 4
- 235000015934 Lyophyllum ulmarium Nutrition 0.000 claims description 4
- 244000168667 Pholiota nameko Species 0.000 claims description 4
- 235000014528 Pholiota nameko Nutrition 0.000 claims description 4
- 240000001462 Pleurotus ostreatus Species 0.000 claims description 4
- 235000001603 Pleurotus ostreatus Nutrition 0.000 claims description 4
- 241000121220 Tricholoma matsutake Species 0.000 claims description 3
- 244000232885 Naematoloma sublateritium Species 0.000 claims description 2
- 235000016009 Naematoloma sublateritium Nutrition 0.000 claims description 2
- 230000000887 hydrating effect Effects 0.000 claims description 2
- 241000124033 Salix Species 0.000 claims 1
- 230000000644 propagated effect Effects 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 30
- 235000013312 flour Nutrition 0.000 abstract description 16
- 239000002994 raw material Substances 0.000 abstract description 12
- 238000009835 boiling Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract description 2
- 239000005720 sucrose Substances 0.000 abstract description 2
- 241000055890 Gorceixia Species 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 23
- 238000000855 fermentation Methods 0.000 description 18
- 230000004151 fermentation Effects 0.000 description 18
- 241000209140 Triticum Species 0.000 description 9
- 235000021307 Triticum Nutrition 0.000 description 9
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 235000002639 sodium chloride Nutrition 0.000 description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 239000011780 sodium chloride Substances 0.000 description 6
- 240000008620 Fagopyrum esculentum Species 0.000 description 4
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 235000011164 potassium chloride Nutrition 0.000 description 4
- 239000001103 potassium chloride Substances 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 244000028550 Auricularia auricula Species 0.000 description 2
- 235000000023 Auricularia auricula Nutrition 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 239000012267 brine Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 210000004283 incisor Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Landscapes
- Noodles (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明はめん類の製造に際して、しいたけ以外の食用
きのこを原材料とする加水液を使用してめん生地を生成
することを特徴とするめん類の製造方法に関するもので
ある。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to the production of noodles, characterized in that the noodle dough is produced using a hydrous solution containing edible mushrooms other than shiitake mushrooms as raw materials. It is about the method.
一般にめん類は製造に際して、小麦粉、そば粉。 Generally, noodles are made using wheat flour or buckwheat flour.
その他のでんぷん質粉体を原料とし、これに加水液とし
て水又は食塩水を加えて混和することによってめん生地
を生成している。Noodle dough is produced by using other starchy powders as raw materials and adding and mixing water or saline as a hydrolyzate.
か＼る従来の方法に対し、出願人は先にめん生地として
活性酵母による醗酵めん生地を用いた醗酵めんの製造方
法、およびこの醗酵めんの製造に使用する加水液、なら
びにこの加水液の製造方法（特願昭６０−１３９８５１
号、同６０−１９９０２２号、同６０−２２０８２５号
、同６ｏ−２５５２８０号等）等を提案した。In contrast to the conventional method, the applicant first developed a method for producing fermented noodles using fermented noodle dough using active yeast as the noodle dough, a water-added liquid used in the production of the fermented noodles, and a method for producing the water-added liquid. Method (Patent Application 1986-139851
No. 60-199022, No. 60-220825, No. 6o-255280, etc.).
この醗酵めんに使用する加水液は、しいたけを熱水処理
して得た抽出液を使用しているので、得られためん類は
しいたけの香味を有し、かつ醗酵によってめん生地が微
細な気泡を包蔵しているため、短時間でめんを茹であげ
ることができるなどの優れた特長を有するものである。The water solution used for this fermented noodle is an extract obtained by hot water treatment of shiitake mushrooms, so the resulting noodles have the flavor of shiitake mushrooms, and the fermentation creates fine air bubbles in the noodle dough. Because the noodles are packaged, they have excellent features such as being able to boil the noodles in a short time.
しかしながら、しいたけを原料とした加水液を使用する
ことによって得られためんは、若干黒みを帯びる傾向が
ある。However, the noodles obtained by using a water solution made from shiitake mushrooms tend to be slightly dark.
そのため、しいたけを原料とする加水液を使用してそば
を製造する場合には、きわめて有利であるが、うどんの
場合には生地は当然白いというイメージを消費者が有し
ているので、若干の黒みを帯びるうどんは消費者の好み
と必ずしもマツチしていないことが判った。Therefore, it is extremely advantageous to produce soba using a water-added liquid made from shiitake mushrooms, but in the case of udon, consumers have the impression that the dough is naturally white, so there are some It was found that dark-colored udon noodles do not necessarily match consumer tastes.
この発明はか＼る現状に鑑み、めん生地の生成に際して
醗酵効率を向上させると共に、得られためんがより白い
ものとなるよう鋭意研究の結果。In view of the current situation, this invention is the result of intensive research to improve the fermentation efficiency when producing noodle dough and to make the resulting noodles whiter.
この発明を完成させたものである。This invention has been completed.
すなわち、この発明はしいたけ以外の食用きのこを熱水
処理して得たきのこの抽出液、若しくはしいたけ以外の
食用きのこを粉砕して得た微粒子の存在する懸濁液に、
糖類と酵母を添加して酵母を活性増殖せしめた活性酵母
含有液を加水液として使用することによってめん生地を
醗酵させることを特徴とするものである。That is, this invention provides a mushroom extract obtained by hot water treatment of edible mushrooms other than shiitake mushrooms, or a suspension containing fine particles obtained by crushing edible mushrooms other than shiitake mushrooms,
This method is characterized in that the noodle dough is fermented by using an active yeast-containing solution, which is obtained by adding sugars and yeast to actively propagate yeast, as a water-adding solution.
この発明は、従来のめん類の製造において、小麦粉など
の原料に食塩水等の加水液を加えて混和する工程におい
て１食塩水などの加水液に代えてしいたけ以外の食用き
のこを熱処理して得た抽出液、若しくはしいたけ以外の
食用きのこを粉砕して得た懸濁液に糖類と酵母を添加し
て酵母の活性。In the conventional manufacturing of noodles, in the step of adding and mixing a hydrous solution such as brine to raw materials such as wheat flour, the present invention is made by heat-treating edible mushrooms other than shiitake mushrooms in place of the hydrolysis solution such as brine. Add sugars and yeast to the extract or suspension obtained by crushing edible mushrooms other than shiitake to activate the yeast.
増殖をはかった活性酵母含有液を使用するものであって
、この活性酵母含有液による製めんは常法に準じて実施
される。An active yeast-containing solution that is intended for proliferation is used, and noodle production using this active yeast-containing solution is carried out according to a conventional method.
この発明の方法に使用する食用きのこは、しいたけ以外
の食用きのこであって、具体的にはエノキタケ、タモギ
タケ、アラゲキクラゲ、シロキクラゲ、ハナビラニカワ
タケ、マイタケ、マツシュルーム、ヒラタケ、ナメコ、
ムキタケ、クリタケ。The edible mushrooms used in the method of the present invention are edible mushrooms other than shiitake, and specifically include enokitake, tamogitake, arage wood fungus, white fungus, Japanese fungus, maitake, pine mushroom, oyster mushroom, nameko mushroom,
Mukitake, Kuritake.
ブナハリタケ、シロタモギタケ、ブナシメジ、ヤナギマ
ツタケ、ウスヒラタケ、オオヒラタケ等である。These include Bunaharitake, Shirotamogitake, Bunashimeji, Willow Matsutake, Usuhiratake, and Ohiratake.
これらしいたけ以外の食用きのこの抽出液は。Extracts from edible mushrooms other than these shiitake mushrooms.
所定量の食用きのこをミキサー等で微粉砕して水を加え
、常圧若しくは若干の加圧下で温度１００℃以下、好ま
しくは６０〜９８℃で約３０分〜２時間加熱することに
より得られる。It is obtained by pulverizing a predetermined amount of edible mushrooms using a mixer or the like, adding water, and heating at a temperature of 100° C. or less, preferably 60 to 98° C., for about 30 minutes to 2 hours under normal pressure or slightly increased pressure.
一方、しいたけ以外の食用きのこの懸濁液は。On the other hand, suspensions of edible mushrooms other than shiitake.
食用きのこを適量の水と共に、ミキサー等にかけること
によって得られる。It is obtained by blending edible mushrooms with an appropriate amount of water.
これら抽出液若しくは懸濁液は、これを濾過することな
く、若しくは必要に応じて濾過したのち使用するもので
、いずれの抽出液若しくは懸濁液であっても、砂糖、蔗
糖、ぶとう糖、果糖などの糖を加えるのであるが、その
添加量は抽出液若しくは懸濁液の量に対して１〜１０％
（重量％；以下同じ）程度の範囲である。These extracts or suspensions are used without filtration or after filtration if necessary.Whether they are extracts or suspensions, sugar, sucrose, glucose, Sugar such as fructose is added, and the amount added is 1 to 10% of the amount of extract or suspension.
(% by weight; the same applies hereinafter).
ついで、これらの抽出液若しくは懸濁液に酵母を接種す
るのであるが、酵母の接種に先立って食塩、塩化カリウ
ム、乳酸等の添加物を必要に応じて添加する。These extracts or suspensions are then inoculated with yeast, but prior to inoculating the yeast, additives such as common salt, potassium chloride, lactic acid, etc. are added as necessary.
食塩を添加する場合は、後に加える酵母の活性化及び増
殖を阻害しないために抽出液、若しくは懸濁液全量に対
して２０％以下の範囲で加えることが望ましい。When adding salt, it is desirable to add it in an amount of 20% or less based on the total amount of the extract or suspension so as not to inhibit the activation and proliferation of yeast added later.
使用する酵母は、パン酵母、清酒酵母、ビール酵母、ワ
イン酵母等で、これらの酵母を選択することにより、香
味に特長ある優れた醗酵めんを得ることができる。The yeast used is baker's yeast, sake yeast, beer yeast, wine yeast, etc. By selecting these yeasts, it is possible to obtain excellent fermented noodles with a distinctive flavor.
これらの酵母の中でも、パン酵母が短時間に醗酵が進み
、工業的に最適のものが得られる。Among these yeasts, baker's yeast undergoes fermentation in a short time and is the most suitable for industrial use.
酵母の培養は温度２０〜３５℃で２時間以上。The yeast is cultured at a temperature of 20 to 35°C for 2 hours or more.
数時間かけることで達成される。This can be accomplished in a few hours.
前記抽出液に糖類と酵母を添加し、所定の温度と時間を
かけて酵母を培養すると、抽出液中において酵母が増殖
し、かつ活性化する。When sugars and yeast are added to the extract and the yeast is cultured at a predetermined temperature and time, the yeast proliferates and becomes activated in the extract.
懸濁液にあっては、糖類と酵母を添加するだけでよく、
加熱する必要はない。For suspensions, all you need to do is add sugar and yeast;
No need to heat.
いずれの場合も、得られたものは活性酵母含有液となる
ので、この活性酵母含有液を加水液として原料粉に加え
て練ることによってめん生地を醗酵熟成させる。In either case, what is obtained becomes an active yeast-containing liquid, and the noodle dough is fermented and matured by adding this active yeast-containing liquid as a hydrous liquid to the raw material flour and kneading it.
めん生地の醗酵時間は概ね２時間以上であればより、醗
酵を短時間に実施するときは温度を３５℃程度に高く維
持し、長時間かけてめん生地を醗酵させるときは、２０
℃又はそれ以下の低温とすることにより醗酵時間の調節
が可能である。The fermentation time for the noodle dough should be approximately 2 hours or more; when fermenting the noodle dough for a short time, the temperature should be maintained high at around 35℃, and when fermenting the noodle dough for a long time, the temperature should be maintained at 20℃.
The fermentation time can be adjusted by keeping the temperature at a low temperature of °C or lower.
熟成が終われば、醗酵によりめん生地中に生じた気泡を
均一にし、かつ細かくするためにミキシングし、全体を
平均化する。Once ripening is complete, the noodle dough is mixed to even out the air bubbles that have formed in the dough due to fermentation and to make them finer.
以後は２通常の製造工程により、圧延、めん線切出、乾
燥等を行い製品とする。Thereafter, the product is made into a product by rolling, cutting wires, drying, etc. according to 2 normal manufacturing processes.
この発明はめん生地の製造に際して、加水液としてしい
たけ以外の食用きのこを熱処理することによって得た抽
出液、若しくはしいたけ以外のきのこを粉砕して得た微
粒子の存在する懸濁液に糖類と酵母を添加し、前記抽出
液若しくは懸濁液中において酵母を増殖、活性化させた
活性酵母含有液を使用するものである。This invention involves adding sugars and yeast to an extract obtained by heat-treating edible mushrooms other than shiitake mushrooms, or a suspension containing fine particles obtained by crushing mushrooms other than shiitake mushrooms, as a water solution when producing noodle dough. An active yeast-containing solution is used in which the yeast is grown and activated in the extract or suspension.
したがって、この活性酵母含有液を使用して原料粉を混
和した場合、酵母の醗酵作用によってめん生地中に多数
の炭酸ガスの気泡が発生し、この気泡かめん生地中に包
蔵され、同時に酵母の酵素作用と使用した食用きのこの
持つ本来の香りとによってめん生地に優れた香味が付与
される。Therefore, when this active yeast-containing liquid is used to mix raw material flour, many carbon dioxide gas bubbles are generated in the noodle dough due to the fermentation action of the yeast, and these bubbles are encapsulated in the noodle dough, and at the same time, the yeast An excellent flavor is imparted to the noodle dough by the enzyme action and the original aroma of the edible mushrooms used.
また、加水液中に含まれる酵母の醗酵によってめん生地
内部に細かい多数の気泡が包蔵されているため、茹上げ
に際して熱の伝導性に優れ、きわめて短時間に茹上げが
完了する。Furthermore, due to the fermentation of the yeast contained in the water-added liquid, many fine air bubbles are contained within the noodle dough, which has excellent heat conductivity during boiling, and boiling is completed in an extremely short time.
さらに、めん生地は酵母の酵素作用で適度な粘性が付与
される結果、いわゆるこしの強いシコシコした歯応えの
あるめんとなる。Furthermore, the enzymatic action of the yeast imparts a suitable viscosity to the noodle dough, resulting in what is known as a firm, chewy, and chewy noodle.
加水液の原料となる食用きのこは、しいたけ以外の食用
きのこを用い、これを熱処理することによって得られた
液を抽出液とするか、しいたけ以外の食用きのこを粉砕
して微粒子の存在する懸濁液とするため、か＼る抽出液
若しくは懸濁液を濾過して生成した活性酵母含有液は、
これを加水液としてもめん生地はほとんど着色されず、
原料粉の白さをそのまま生かすことができる。Edible mushrooms that are the raw material for the water-added liquid are either edible mushrooms other than shiitake mushrooms, and the liquid obtained by heat-treating them is used as an extract, or edible mushrooms other than shiitake mushrooms are ground and suspended in the presence of fine particles. The active yeast-containing liquid produced by filtering the extract or suspension to make it into a liquid is
Even if this is used as a water solution, the noodle dough will hardly be colored.
The whiteness of the raw material flour can be used as is.
また、固形物などを濾過しないで使用した場合において
も、しいたけを原料とした加水液に比較しめん生地への
着色はほとんどなく、充分に満足することができるもの
である。Furthermore, even when the solids are used without being filtered, there is almost no coloring of the noodle dough compared to a water-added solution made from shiitake mushrooms, which is fully satisfactory.
以下、実施例及び参考例を示してこの発明のめん類の製
造方法をより詳細に説明する。Hereinafter, the method for producing noodles of the present invention will be explained in more detail with reference to Examples and Reference Examples.
大施五よ
適当な大きさに切り刻んだ生のエノキダケ４５ｇに３０
０ｍＡの水を添加し、９０〜９８℃の温度を保って１２
０分間熱処理してきのこの抽出液を生成した。Oshigo, 45g of raw enoki mushrooms cut into appropriate size, 30
Add 0 mA of water and keep the temperature at 90-98°C for 12
A mushroom extract was produced by heat treatment for 0 minutes.
ついで、この抽出液を遠心分離器にかけて固形物を分離
し３００ｍ＃の濾過した抽出液を得た。Next, this extract was centrifuged to separate solid matter and a 300 m# filtered extract was obtained.
この３００ｍ＃の濾過抽出液に７６５ｍ１の水を加え、
かつこれに１３５ｇの食塩と２食塩と同量の塩化カリウ
ム、および４５ｇの砂糖を加え、乳酸により液のｐＨを
３．５に調整して温度９０〜９８℃で約６０分間加熱し
て殺菌した。Add 765ml of water to this 300m# of filtered extract,
Then, 135 g of common salt, the same amount of potassium chloride as 2 common salt, and 45 g of sugar were added, the pH of the liquid was adjusted to 3.5 with lactic acid, and the solution was sterilized by heating at a temperature of 90 to 98°C for about 60 minutes. .
その後前記加熱殺菌した抽出液に、５６０ｍ／の水を加
えて急冷し、固形のパン酵母４ｇを添加して温度２４℃
で１５時間かけて酵母の活性化と増殖をはかった。Thereafter, 560 m/m of water was added to the heat-sterilized extract to quench it, and 4 g of solid baker's yeast was added to it at a temperature of 24°C.
The yeast was activated and multiplied for 15 hours.
醗酵前の抽出液のボーメ度は１０．２．ブリックス糖濃
度１１．３ 、ｐ Ｈ３，５８１：；Ｊｏ ッタカ、醗
酵＆はボーメ度９．８．ブリックス糖濃度１１．８．ｐ
Ｈ３，２３であった。The Baume degree of the extract before fermentation is 10.2. Brix sugar concentration 11.3, pH 3,581: ; Jo taka, fermentation & Baume degree 9.8. Brix sugar concentration 11.8. p
It was H3,23.
かくして得た酵母が充分に醗酵した活性酵母含有液１５
４０ｍ １２ （これは原料小麦粉に対する量として約
３８．５％である。）を原料小麦粉（国内産小麦粉と外
国産小麦初冬５０％のもの）４ｋｇに加水液として添加
して２０分間ていねいに混和したのち、常法により圧延
して切歯１２番、厚さ１．．６ ｗで切出し、篠竹に懸
架して乾燥させて醗酵めんを得た。乾燥中の落めんは殆
どなかった。Active yeast-containing liquid 15 in which the yeast thus obtained is sufficiently fermented
40 m 12 (this is about 38.5% based on the raw wheat flour) was added as a water solution to 4 kg of raw wheat flour (50% domestic wheat flour and foreign wheat early winter) and carefully mixed for 20 minutes. Afterwards, it is rolled by a conventional method to obtain a shape with 12 incisors and a thickness of 1. ．． It was cut out at 6 W and dried by hanging it on Shino bamboo to obtain fermented noodles. There was almost no droplet during drying.
この乾燥めんの色は１通常の乾燥うどんと全く遜色のな
い白さを持ち、これを茹上げたところ。The color of this dried noodle is 1. It has a whiteness that is completely comparable to normal dried udon noodles, and is obtained by boiling it.
茹で時間５分で非常にこしがあり、ツルツルとした感触
の茹うどんとなった。After boiling for 5 minutes, the udon became very chewy and had a smooth texture.
また、これを長時間放置して延びた状態とはならず、２
〜３時間以上の長時間に亘って茹上げた時の状態を維持
していた。Also, if you leave it for a long time, it will not become an extended state, and 2
The boiled state was maintained for a long time of ~3 hours or more.
犬旌炭１
食用きのことして生のマイタケを使用した以外は前記実
施例１に準じて熱水処理による抽出液の取得１食塩、塩
化カリウム、砂糖の添加、乳酸によるｐＨ（３，５）の
調整、及びパン酵母の添加による醗酵を行った。Inukitan 1 Obtaining an extract by hot water treatment according to Example 1 except that raw maitake mushrooms were used as edible mushrooms 1 Addition of salt, potassium chloride, and sugar, and adjustment of pH (3,5) with lactic acid , and fermentation by adding baker's yeast.
醗酵前の抽出液のボーメ度は１０．２．ブリックス糖濃
度１，２．０．ｐＨ３，４４であったが、醗酵後の活性
酵母含有液はボーメ度９．８．ブリックス糖濃度１１．
７．ｐＨ３，３３であった。The Baume degree of the extract before fermentation is 10.2. Brix sugar concentration 1, 2.0. Although the pH was 3.44, the active yeast-containing liquid after fermentation had a Baume degree of 9.8. Brix sugar concentration 11.
7. The pH was 3.33.
この活性酵母含有液を加水液として用いて実施例１と同
様に乾めんを製造した処、茹で時間６分で感触の優れた
。美味な茹めんが得られた。Dried noodles were produced in the same manner as in Example 1 using this active yeast-containing solution as a water solution, and the noodles had an excellent texture after being boiled for 6 minutes. Delicious boiled noodles were obtained.
実施例３
適当な大きさに切断した生のエノキタケに１０３０ｍ！
！の水を加えると共に、これをミキサーにかけて粉砕し
てエノキタケ微粒子の存在する懸濁液を生成した。Example 3 1030m for raw enoki mushrooms cut into appropriate sizes!
! of water was added thereto, and the mixture was pulverized using a mixer to produce a suspension containing fine enokitake mushroom particles.
ついで、＠濁物が存在する溶液に１３５ｇの食塩と１食
塩と同量の塩化カリウムと、４５ｇの砂糖及び約１ ｍ
Ｉｌの乳酸を添加してｐＨを３．５に調整し、温度９
８℃で約１００分間加熱処理した後、急冷すると共に、
５７８ｍ＃の水を加え、かつ４ｇの酵母を添加して温度
２４℃で約１５時間酵母の増殖、活性化を行い、活性酵
母含有液を得た。Then, 135 g of common salt, the same amount of potassium chloride as 1 common salt, 45 g of sugar and about 1 m
The pH was adjusted to 3.5 by adding Il lactic acid and the temperature was 9.
After heat treatment at 8℃ for about 100 minutes, quenching and
578 m# of water was added, 4 g of yeast was added, and the yeast was grown and activated at a temperature of 24° C. for about 15 hours to obtain an active yeast-containing liquid.
醗酵前の溶液のボーメ度は１０．２．ブリックスＩｌ！
濃度１２．０． ｐ Ｈ３，６５であったが、醗酵後
の活性酵母含有液はボーメ度９．６．ブリックス糖濃度
１１．２． ｐＨ３，１５であった。The Baume degree of the solution before fermentation is 10.2. Brix Il!
Concentration 12.0. The pH was 3.65, but the active yeast-containing solution after fermentation had a Baume degree of 9.6. Brix sugar concentration 11.2. The pH was 3.15.
この活性酵母含有液１５４０ｍ１（小麦粉に対する量と
して３８．５％）を加水液として、４ｋｇの小麦粉に加
え、約３０分売分に混和したのち、実施例１と同様にし
て製めんし、かつ乾燥した。1540 ml of this active yeast-containing liquid (38.5% based on wheat flour) was added as a hydrating liquid to 4 kg of wheat flour, mixed for about 30 minutes, and then made into noodles and dried in the same manner as in Example 1. .
この乾めんを茹で時間６分で茹上げたところ。This dry noodle was boiled for 6 minutes.
こしのあるツルツルした感触の美味な茹でめんとなった
。The result was delicious boiled noodles with a chewy and smooth texture.
このめんの色は、実施例１のめんと殆ど差がなく、香味
は実施例１のめんよりも優れたものであった。The color of this noodle was almost the same as that of Example 1, and the flavor was superior to that of Example 1.
参考例ま
しいたけ以外の各種の食用きのこを熱水抽出して濃度５
％の抽出液となし、この抽出液をぶどう糖により一定の
ブリックス糖濃度に調整し、かつブリックス糖濃度を調
整した液に酵母を添加して醗酵させて醗酵時間に対応す
るブリックス糖濃度の減少傾向を試験調査した。Reference example Various edible mushrooms other than Shiitake are extracted with hot water to obtain a concentration of 5.
% extract, adjust this extract to a constant Brix sugar concentration with glucose, and add yeast to the liquid with adjusted Brix sugar concentration and ferment it to determine the decreasing trend of Brix sugar concentration corresponding to the fermentation time. We conducted a test investigation.
対象とした食用きのこは、ナメコ、シイタケ。The edible mushrooms targeted are nameko and shiitake.
ヒラタケ、マツシュルーム、エノキタケ、マイタケ、キ
クラゲ、タモギタケであるが、比較対照のために、しい
たけ以外の食用きのこの抽出液を使用しない水のみの液
、麹汁、およびＹＭ培地（イ−ストー麦芽寒天培地）に
ついても同様の試験調査を行ったので、その結果を添付
の図面に示す。Oyster mushrooms, pine mushrooms, enokitake, maitake, wood ear mushrooms, and tamogitake. ), and the results are shown in the attached drawing.
なお、使用した食用きのこの５％濃度の抽出液は、葡萄
糖によりブリックス糖濃度１４．２に調整し、培養温度
２４℃、使用酵母はワイン酵母（ＯＣＺ）により実施し
た。The 5% concentration extract of edible mushrooms used was adjusted to a Brix sugar concentration of 14.2 with glucose, the culture temperature was 24° C., and the yeast used was wine yeast (OCZ).
添付の図面によれば、殆どのきのこが酵母に対して活性
化が可能であり、特にタモギタケ、エノキタケ、キクラ
ゲ、マイタケが短時間で優れた活性化が可能であること
が判る。According to the attached drawings, it can be seen that most mushrooms can be activated against yeast, and in particular, Tamogitake mushroom, Enokitake mushroom, Wood ear fungus, and Maitake mushroom can be activated excellently in a short time.
図面では、ナメコの活性化が他の食用きのこよりもや＼
劣る傾向にあるが、酵母の培養温度を高めることにより
充分な活性化に対処できる。The drawing shows that nameko is more active than other edible mushrooms.
Although it tends to be inferior, sufficient activation can be achieved by increasing the yeast culture temperature.
以上述べたように、この発明はめん生地の製造に際して
、加水液としてしいたけ以外の食用きのこを熱処理する
ことによって得た抽出液、若しくはしいたけ以外の食用
きのこを粉砕して得た微粒子の存在する懸濁液に糖類と
酵母を添加し、前記抽出液若しくは懸濁液中において酵
母を増殖、活性化させた活性酵母含有液を使用して原料
粉を混和し、もってめん生地を醗酵させて、めん生地中
に微細な気泡を生成させるものである。As described above, the present invention uses an extract obtained by heat-treating edible mushrooms other than shiitake mushrooms as a water solution, or a suspension containing fine particles obtained by crushing edible mushrooms other than shiitake mushrooms, as a water solution. Saccharides and yeast are added to the turbid liquid, and the yeast is grown and activated in the extract or suspension. Raw material flour is mixed with the active yeast-containing liquid, and the noodle dough is fermented to make noodles. This creates fine air bubbles in the dough.
したがって、この発明の方法によって得られためんは、
しいたけ以外の食用きのこを原料とする加水液を使用し
ているので、原料となった食用きのこ独特の食味を有す
ると共に、めんの色もきわめて白く、小麦粉を食塩水に
よって混和して得られためんの白さと全く遜色がなく、
使用する酵母の種類によってその風味も自在に変えるこ
とができるものである。Therefore, the noodles obtained by the method of this invention are
Since we use a hydrolyzate made from edible mushrooms other than shiitake mushrooms, the noodles have the unique taste of the edible mushrooms used as raw materials, and the color of the noodles is extremely white. It is completely comparable to the whiteness of
The flavor can be changed freely depending on the type of yeast used.
また、加水液には酵母が含まれているため、原料粉と混
和する場合、めん生地中の多数の気泡が包蔵され、この
気泡が茹上げに際して熱の伝導性を大幅に向上させるた
め、従来のめん類に比較して茹上げ時間が非常に短く、
シかも酵母の醗酵作用による糖質の分解でめん生地自体
に従来の加水液では得られない粘性が付与されるため、
こしのつよいシコシコしためんが得られる。In addition, since the water-added liquid contains yeast, when it is mixed with raw material flour, it encloses many air bubbles in the noodle dough, and these air bubbles greatly improve heat conductivity during boiling. The boiling time is very short compared to noodles.
The decomposition of carbohydrates by the fermentation action of Shikam yeast gives the noodle dough a viscosity that cannot be obtained with conventional water solutions.
You will get firm and chewy noodles.
か＼るめん生地に付与される粘性は、これを乾めんにす
る場合、乾燥工程中においていわゆる落ちめんが大幅に
減少し、優れた歩留りで乾めんを得ることができるもの
である。The viscosity imparted to the noodle dough is such that when it is made into dry noodles, so-called fallen noodles are significantly reduced during the drying process, and dry noodles can be obtained with an excellent yield.
なお、この発明に使用する加水液は、小麦粉を主原料と
している。うどん、中華そば、やきそば。Note that the water-adding liquid used in this invention uses wheat flour as its main raw material. Udon, Chinese noodles, Yakisoba.
マカロニ、スパゲティ、わんたん皮、ぎょうざ皮。Macaroni, spaghetti, wonton skin, gyoza skin.
シューマイ皮およびはるまきの皮等の製造のための加水
液として、またそば粉を主原料とした日本そばの加水液
として、頗る有効に使用することができ、これによって
従来のめん類の持つ色と何等の遜色のない色で、優れた
味覚のめん類を得ることができる。It can be used very effectively as a water-adding liquid for the production of shumai skin and harumaki skin, etc., and as a water-adding liquid for Japanese soba, which is made from buckwheat flour as the main ingredient. It is possible to obtain noodles with a color comparable to that of the same color and with an excellent taste.
図は、しいたけ以外の各種食用きのこの熱水抽出液を使
用して得た活性酵母含有液の醗酵時間に対するブリック
ス糖濃度の減少傾向を対照例と共に示したグラフである
。The figure is a graph showing the decreasing tendency of the Brix sugar concentration with respect to the fermentation time of active yeast-containing solutions obtained using hot water extracts of various edible mushrooms other than shiitake, together with a control example.
Claims (4)
のこの抽出液、若しくはしいたけ以外の食用きのこを粉
砕して得た微粒子の存在する懸濁液に、糖類と酵母を添
加して酵母を活性増殖せしめた活性酵母含有液を加水液
として使用することによってめん生地を醗酵させること
を特徴とするめん類の製造方法。(1) Sugars and yeast are added to a mushroom extract obtained by hot water treatment of edible mushrooms other than shiitake mushrooms, or to a suspension containing fine particles obtained by crushing edible mushrooms other than shiitake mushrooms. 1. A method for producing noodles, which comprises fermenting noodle dough by using a solution containing active yeast that has been actively propagated as a hydrating solution.
タモギタケ、アラゲキクラゲ、シロキクラゲ、ハナビラ
ニカワタケ、マイタケ、マッシュルーム、ヒラタケ、ナ
メコ、ムキタケ、クリタケ、ブナハリタケ、シロタモギ
タケ、ブナシメジ、ヤナギマツタケ、ウスヒラタケ若し
くはオオヒラタケであることを特徴とする特許請求の範
囲第１項記載のめん類の製造方法。(2) Edible mushrooms other than the above-mentioned shiitake include enokitake,
Claim 1, characterized in that the mushrooms are Tamogitake mushroom, Arage fungus, White fungus, Hanabiranikawatake, Maitake, mushroom, Oyster mushroom, nameko, Mukitake, Kuritake, Bunaharitake, Shirotamogitake, Bunashimeji, Willow matsutake, Usuhiratake, or Oyster mushroom. Method for manufacturing the noodles described.
特徴とする特許請求の範囲第１項又は第２項記載のめん
類の製造方法。(3) The method for producing noodles according to claim 1 or 2, wherein the extract is used without being filtered.
る特許請求の範囲第１項又は第２項記載のめん類の製造
方法。(4) The method for producing noodles according to claim 1 or 2, wherein the extract is used after being filtered.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61303451A JPS63157947A (en) | 1986-12-19 | 1986-12-19 | Preparation of noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61303451A JPS63157947A (en) | 1986-12-19 | 1986-12-19 | Preparation of noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63157947A true JPS63157947A (en) | 1988-06-30 |
| JPH0125547B2 JPH0125547B2 (en) | 1989-05-18 |
Family
ID=17921145
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61303451A Granted JPS63157947A (en) | 1986-12-19 | 1986-12-19 | Preparation of noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63157947A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020055557A (en) * | 2000-12-28 | 2002-07-09 | 송유대 | Method for producing a noodle using wheat flour in which mushroom hypha is cultured and laver |
| JP2002218900A (en) * | 2001-01-23 | 2002-08-06 | Shiozaki Seipan:Kk | Food of foiled doughs or food of boiled and baked doughs |
| JP2011083272A (en) * | 2009-09-18 | 2011-04-28 | Yumie Osada | Mugwort-containing pasta |
| CN104304982A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Making method of morchella and Chinese yam dried noodles |
| KR20220060128A (en) * | 2020-11-04 | 2022-05-11 | 농업회사법인 주식회사 에델바이스 | Sujebi using native grass and method for manufacturing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5112953A (en) * | 1974-07-23 | 1976-01-31 | Fumiaki Baba | |
| JPS53101546A (en) * | 1977-02-15 | 1978-09-05 | Sapporo Breweries | Noodles containing yeast |
| JPS60126043A (en) * | 1983-12-13 | 1985-07-05 | Showa Sangyo Kk | Paste |
-
1986
- 1986-12-19 JP JP61303451A patent/JPS63157947A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5112953A (en) * | 1974-07-23 | 1976-01-31 | Fumiaki Baba | |
| JPS53101546A (en) * | 1977-02-15 | 1978-09-05 | Sapporo Breweries | Noodles containing yeast |
| JPS60126043A (en) * | 1983-12-13 | 1985-07-05 | Showa Sangyo Kk | Paste |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020055557A (en) * | 2000-12-28 | 2002-07-09 | 송유대 | Method for producing a noodle using wheat flour in which mushroom hypha is cultured and laver |
| JP2002218900A (en) * | 2001-01-23 | 2002-08-06 | Shiozaki Seipan:Kk | Food of foiled doughs or food of boiled and baked doughs |
| JP2011083272A (en) * | 2009-09-18 | 2011-04-28 | Yumie Osada | Mugwort-containing pasta |
| CN104304982A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Making method of morchella and Chinese yam dried noodles |
| KR20220060128A (en) * | 2020-11-04 | 2022-05-11 | 농업회사법인 주식회사 에델바이스 | Sujebi using native grass and method for manufacturing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0125547B2 (en) | 1989-05-18 |
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