KR101665397B1 - cereal flour composition for instant noodles and manufacturing method of instant noodles using the same - Google Patents

cereal flour composition for instant noodles and manufacturing method of instant noodles using the same Download PDF

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KR101665397B1
KR101665397B1 KR1020090011966A KR20090011966A KR101665397B1 KR 101665397 B1 KR101665397 B1 KR 101665397B1 KR 1020090011966 A KR1020090011966 A KR 1020090011966A KR 20090011966 A KR20090011966 A KR 20090011966A KR 101665397 B1 KR101665397 B1 KR 101665397B1
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wheat flour
instant
mass
flour
heat
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KR20090089260A (en
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마사카즈 미즈카미
카츠요시 스즈키
야스유키 츠다
타카시 히다카
하야토 야스다
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닛신세이훈 가부시키가이샤
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Priority claimed from JP2008036517A external-priority patent/JP4762256B2/en
Priority claimed from JP2008169219A external-priority patent/JP4856676B2/en
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Noodles (AREA)

Abstract

본 발명은, 면발(麵線)이 굵은 즉석면이나 비유탕(非油湯) 타입의 즉석면으로서, 먹을 때에 면발이 소정의 시간 내에 양호하게 복원되고, 또, 풀림과 식감 등이 양호해질 수 있는, 즉석면용 가열팽창화(이하, 가열팽화로 약기함)가공된 소맥분의 분쇄물, 이와 같은 가열팽화가공된 소맥분의 분쇄물을 함유하는 즉석면용 곡분(穀粉)조성물, 및 가열팽화가공된 소맥분의 분쇄물을 사용하여 제조되는 즉석면이나 그 제조방법을 제공하는 것을 과제로 한다.INDUSTRIAL APPLICABILITY The present invention provides an instant noodle-type instant noodle or a non-oil noodle instant noodle which is capable of satisfactorily restoring a noodle during a predetermined period of time, (Hereinafter referred to as " heat-expandable wheat flour "), ground flour compositions containing instant flour milled wheat flour, And an object of the present invention is to provide an instant surface prepared by using a pulverized product and a production method thereof.

소맥분을 주체로 하는 곡분원료에, 소맥분을 호화(糊化) 및 팽화(膨化)시킨 후, 건조 및 분쇄하여 얻어지는 즉선면용 가열팽화가공된 소맥분의 분쇄물로서, (A) 입자지름이 200~1600㎛의 범위이고, α화도가 80% 이상이며, 또한 입자지름이 500~700㎛일 때의 겉보기 비중이 55~75g/100ml인 가열조립(加熱造粒)된 소맥분의 분쇄물, 또는 (B) 입자지름이 200~1600㎛의 범위인 빵 분쇄물을 1~10질량% 함유하는 원료분말을 사용하여 즉석면을 제조한다.(A) a pulverized product of heat-expandable processed wheat flour obtained by drying and grinding a wheat flour based on wheat flour mainly containing wheat flour, (Heated granulated) wheat flour having an apparent specific gravity of 55 to 75 g / 100 ml when the degree of α-modification is 80% or more and the particle diameter is 500 to 700 μm, or (B ) An instant surface is prepared using a raw material powder containing 1 to 10 mass% of bread crumbs having a particle diameter of 200 to 1600 탆.

즉석면류, 곡분조성물 Instant noodles, flour composition

Description

즉석면류용 곡분조성물 및 그것을 사용한 즉석면류의 제조방법{cereal flour composition for instant noodles and manufacturing method of instant noodles using the same}TECHNICAL FIELD [0001] The present invention relates to a flour composition for instant noodles and a method for producing instant noodles using the same,

본 발명은, 소맥분을 호화(糊化) 및 팽화(膨化)시킨 후, 건조 및 분쇄하여 얻어지는 즉석면용 가열팽화가공된 소맥분의 분쇄물, 이와 같은 가열팽화가공된 소맥분의 분쇄물을 함유하는 즉석면용 곡분조성물, 및 가열팽화가공된 소맥분의 분쇄물을 사용하여 제조되는 즉석면에 관한 것이다.The present invention relates to a pulverized wheat flour obtained by heat-expanding the instant wheat flour obtained by gelatinization and swelling of wheat flour, followed by drying and pulverization, and an instant cotton containing pulverized wheat flour obtained by such heat- The present invention relates to a ready-to-eat surface prepared using a flour composition of wheat flour and a wheat flour composition.

중화면, 우동 등의 즉석면은, 장기간에 걸쳐서 보존할 수가 있고, 또, 신속하게 먹을 수가 있기 때문에, 국내뿐 아니라, 세계 각국에서 많은 사람들의 식용으로 제공되고 있다. 그러나 이 즉석면은, 통상적인 삶은 면이나, 건면 등에 비해 면의 질이 떨어지는 경우가 많고, 열탕에 의한 단시간의 복원성, 풀림, 외관, 식감 등, 면질의 개선에 대하여 여러가지 시도가 이루어지고 있다. 특히 면발이 굵은 즉석면(예를 들면, 키타카타라멘 타입의 굵은 중화면이나 면발이 굵은 야키소바, 우동)이나, 비유탕 타입의 즉석면은, 조리시의 복원성이 나쁘고, 또 식감이 딱딱하다는 문제가 있었다.Instant noodles such as Chinese noodles and udon noodles can be preserved over a long period of time and can be eaten quickly so that they are served for many people in many countries around the world as well as domestically. However, this instant surface often has poor quality in terms of surface quality compared to a conventional boiled surface or a dry surface, and various attempts have been made to improve the surface quality such as short-time stability, loosening, appearance, and texture of hot water. Particularly, the instant noodles of instant noodles (for example, thick noodles of KITAKATARAMEN type, yakisoba noodles and noodles of thick noodles) and instant noodles of non-Yottong type are poor in restorability at the time of cooking and problematic in that the texture is hard .

종래, 열탕에 의한 복원성을 향상시키고, 양호한 식감과 풍미를 얻기 위하여, 특정의 에테르화, 에스테르화 전분 등의 가공전분을 첨가하거나(예를 들면, 특허문헌1 참조), 특정한 유화제(乳化劑)로 이루어지는 면류 품질개량제를 첨가하거나(예를 들면, 특허문헌2 참조), 특정 당류를 첨가하는(예를 들면, 특허문헌3 참조) 등이 제안되어 있다. Conventionally, in order to improve resilience by hot water and to obtain a good texture and flavor, it has been proposed to add processed starches such as specific etherification and esterified starches (see, for example, Patent Document 1) (See, for example, Patent Document 2) or adding a specific saccharide (see, for example, Patent Document 3).

한편, 곡분 또는 전분을 함유수분 20% 정도의 흡습상태로 하여 가압 압출기에 의해 압출하여 얻어지는 팽화곡분 또는 팽화전분을 사용하여 속성으로 삶아지는 면류를 제조하는 것(예를 들면, 특허문헌4 참조)이나, 빵가루를 식품에 이용하는 방법으로서, 뜨거운 열수로 복원시킨 후 조미하는 즉석면 등의 즉석식품에 사용되는 분산제에 전분과 함께 베이커리 식품의 분쇄물을 함유시켜서 사용하는 기술(예를 들면, 특허문헌5 참조)이 알려져 있다. 그러나, 이들 기술은 면발의 복원성이나 풀림, 외관과 식감 등, 제면하는데 있어서의 적성의 면에서 충분하다고는 할 수 없으며, 더욱 많은 개선이 요구되어 왔다.On the other hand, it is known to produce a noodle which is boiled by the use of expanded wheat flour or expanded wheat starch, which is obtained by extruding the wheat or starch into a hygroscopic state containing about 20% moisture (for example, see Patent Document 4) Or a method of using bread crumbs for foods by using crumbled food products of bakery foods together with starch in a dispersant used for instant food such as instant noodles, etc., which are recovered by hot hot water and then seasoned (for example, 5) is known. However, these techniques are not sufficient in terms of the stability in noodles such as restorability and loosening of the noodles, appearance and texture, and more improvement has been demanded.

[특허문헌1] 일본국 특공소62-40980호 공보[Patent Document 1] Japanese Patent Publication No. 62-40980

[특허문헌2] 일본국 특개평10-215802호 공보[Patent Document 2] Japanese Patent Application Laid-Open No. 10-215802

[특허문헌3] 일본국 특개평7-213242호 공보[Patent Document 3] Japanese Patent Application Laid-Open No. 7-213242

[특허문헌4] 일본국 특개평6-46781호 공보[Patent Document 4] Japanese Patent Application Laid-Open No. 6-46781

[특허문헌5] 일본국 특개2001-252033호 공보[Patent Document 5] Japanese Patent Application Laid-Open No. 2001-252033

본 발명의 과제는, 면발이 굵은 즉석면이나 비유탕 타입의 즉석면이라고 하여도 먹을 때에 면발이 소정의 시간 내에 양호하게 복원되고, 또, 풀림과 식감 등이 양호해질 수 있는, 즉석면용 가열팽화가공된 소맥분의 분쇄물, 이와 같은 가열팽화가공된 소맥분의 분쇄물을 함유하는 즉석면용 곡분조성물, 및 가열팽화가공된 소맥분의 분쇄물을 사용하여 제조되는 즉석면과 그 제조방법을 제공하는 데에 있다.An object of the present invention is to provide a heat-expandable thermal expansion-type heat-expandable food which can be restored to a satisfactory condition within a predetermined period of time when it is eaten even when it is a quick-rise instant noodle or a non-instant noodle-type instant noodle, There is provided an instant surface prepared by using ground wheat flour, ground wheat flour composition containing the ground wheat flour, and pulverized wheat flour heated and expanded, and a method for producing the same have.

본 발명자들은, 상기 과제를 해결하기 위하여 여러가지 검토를 실시하였다. 그 결과, 특정의 입자지름이나 α화도를 갖는 가열조립(加熱造粒)된 소맥분이나 빵가루의 분쇄물을 특정 비율로 함유하는 즉석면용 곡분조성물을 사용하여 제조되는 즉석면이, 면발의 복원성, 풀림성, 식감 등에 현저한 효과를 갖는다는 것을 발견하고, 본 발명을 완성하기에 이르렀다.The present inventors have conducted various studies to solve the above problems. As a result, it has been found that the ready-to-eat surface prepared by using the ready-to-use flour composition containing wheat flour or crushed wheat flour at a specific ratio, And has a remarkable effect on texture, texture and texture, and has completed the present invention.

즉 본 발명은, (1) 소맥분을 호화 및 팽화시킨 후, 건조 및 분쇄하여 얻어지는 즉석면용 가열팽화가공된 소맥분의 분쇄물에 있어서, (A) 입자지름이 200~1600㎛의 범위이고, α화도가 80%이상이며, 또한 입자지름이 500~700㎛일 때의 겉보기 비중이 55~75g/100ml인 가열조립된 소맥분의 분쇄물; 또는 (B) 입자지름이 200~1600㎛의 범위인 빵 분쇄물;인 것을 특징으로 하는 즉석면용 가열팽화가공된 소맥분의 분쇄물과, (2) 상기 (A)의 가열조립된 소맥분의 분쇄물의 α화도가 90%이 상인 것을 특징으로 하는 상기 (1)에 기재한 즉석면용 가열팽화가공된 소맥분의 분쇄물과, (3) 상기 (B)의 빵 분쇄물의 입자지름이 200~1000㎛인 것을 특징으로 하는 상기 (1)에 기재한 즉석면용 가열팽화가공된 소맥분의 분쇄물에 관한 것이다.That is, the present invention relates to (1) a pulverized wheat flour obtained by hot-swelling processing an instant cotton obtained by smoothing and expanding wheat flour, followed by drying and pulverizing, wherein (A) the particle diameter is in the range of 200 to 1600 탆, Of 80% or more and an apparent specific gravity of 55 to 75 g / 100 ml when the particle diameter is 500 to 700 占 퐉; Or (B) a bread crumb having a particle diameter in the range of 200 to 1600 탆, and (2) a crushed product of the heat-expanded wheat flour for instantaneous surface, and (2) (3) the bread crumbs of (B) have a grain size of 200 to 1000 占 퐉, and (3) the bread crumbs of (B) (1), which is characterized in that the flaked wheat flour is heated and expanded for instantaneous heating.

또 본 발명은, (4) 소맥분을 주체로 하는 곡분원료에, 상기 (1)에 기재한 즉석면용 가열팽화가공된 소맥분의 분쇄물을 1~10질량% 함유하는 것을 특징으로 하는 즉석면용 곡분조성물과, (5) 소맥분을 주체로 하는 곡분원료에, 상기 (1)에 기재된 즉석면용 가열팽화가공된 소맥분의 분쇄물을 1~10질량% 함유하는 원료분말을 사용하여 제조한 즉석면, 즉, 상기 (4) 기재의 즉석면용 곡분조성물을 사용하여 제조한 즉석면과, (6) 소맥분을 주체로 하는 곡분원료에, 상기 (1)에 기재된 즉석면용 가열팽화가공된 소맥분의 분쇄물을 1~10질량% 함유하는 원료분말을 사용하여, 통상적인 방법에 따라서 제조하는 것을 특징으로 하는 즉석면의 제조방법에 관한 것이다.(4) The flour composition for instant noodles according to item (1), wherein the wheat flour based on wheat flour mainly contains 1 to 10% by mass of pulverized wheat flour obtained by heat expansion and processing for instantaneous surface (5) An instant surface prepared by using a raw material powder containing 1 to 10% by mass of pulverized wheat flour obtained by the heat-expandable processed instantaneous surface described in the above (1) into a flour raw material mainly containing wheat flour, (1), the pulverized product of the instant wheat flour for instantaneous surface treatment is pulverized in an amount of 1 to 10 parts by weight based on the weight of the wheat flour based on the wheat flour based on the wheat flour, By mass of a raw material powder containing 10% by mass of a raw material powder, which is produced by a conventional method.

본 발명에 의하면, 특정의 입자지름이나 α화도를 갖는 가열조립된 소맥분이나 빵의 분쇄물로부터 선택되는 가열팽화가공된 소맥분의 분쇄물을 특정 비율로 함유하는 즉석면용 곡분조성물을 사용하여 제조되는 즉석면은, 먹을 때에 면발이 소정의 시간내에 양호하게 복원되고, 또, 풀림성이나 외관이 좋으며, 부드럽고, 씹는 느낌이 좋은 식감을 갖게 한다.According to the present invention, it is possible to provide a flour based flour composition prepared by using an instant cotton flour composition containing a pulverized product of a heat-agglomerated wheat flour selected from a heat-agglomerated wheat flour or a crushed product of bread having a specific particle diameter or degree of α- The cotton has a good feeling of restoring the noodles within a predetermined period of time during eating and also has good releasability and appearance, and has a soft, chewy texture.

본 발명의 즉석면용 가열팽화가공된 소맥분의 분쇄물로서는, (A) 소맥분을 호화 및 팽화시킨 후, 건조 및 분쇄하여 얻어지며, 입자지름이 200~1600㎛의 범위 이고, α화도가 80% 이상이며, 또한 입자지름이 500~700㎛일 때의 겉보기 비중이 55~75g/100ml인 가열조립된 소맥분의 분쇄물(이하 「가열조립된 소맥분 분쇄물」이라고 하는 경우가 있다); 또는 (B) 소맥분을 호화 및 팽화시킨 후, 건조 및 분쇄하여 얻어지며, 입자지름이 200~1600㎛의 범위인 빵 분쇄물(이하 「빵 분쇄물」이라고 하는 경우가 있다);이면 특별히 제한되지 않는다. 또, 본 발명의 즉석면용 곡분조성물로서는, 상기 가열조립된 소맥분의 분쇄물 또는 빵 분쇄물 1~10질량%와, 소맥분을 주체로 하는 곡분원료 99~90질량%가 배합되어 있는 조성물이면 특별히 제한되지 않는다.The pulverized product of the flour-processed wheat flour for instantaneous heating of the present invention is obtained by (A) grinding and expanding the wheat flour, followed by drying and pulverization, and has a particle size in the range of 200 to 1600 탆, (Hereinafter sometimes referred to as " heat-agglomerated wheat flour pulverized product ") having an apparent specific gravity of 55 to 75 g / 100 ml when the particle diameter is 500 to 700 占 퐉; Or bread crumbs (hereinafter sometimes referred to as " bread crumbs ") having a particle diameter in the range of 200 to 1600 μm, obtained by grinding and expanding wheat flour (B), followed by drying and pulverization Do not. In addition, as the ready-to-use cotton meal composition of the present invention, a composition containing 1 to 10% by mass of pulverized product or bread crumbs of the heat-agglomerated wheat flour and 99 to 90% by mass of flour raw material mainly containing wheat flour is particularly limited It does not.

본 발명에 있어서의 즉석면의 종류로서는, 즉석 우동, 즉석 일본소바, 즉석 키시멘(납작국수), 즉석 소면, 즉석 냉국수, 즉석 중화면, 즉석 야키소바, 즉석 파스타 등을 들 수가 있으며, 비유탕 즉석면, 유탕 즉석면 중 어느 것이라도 좋다. 특히, 비유탕 즉석면이나 비교적 면발이 굵은 즉석 중화면, 즉석 우동, 즉석 야키소바, 즉석 파스타를 적합하게 예시할 수가 있다.Examples of the instant noodles in the present invention include instant noodles, instant noodles, instant noodles, instant noodles, instant cold noodles, instant noodles, instant noodles, instant pastas, and the like. Any of cotton, instant noodles may be used. In particular, it can suitably exemplify non-boiled instant noodles, instant noodles, instant noodles, instant noodles, and instant pastas.

(가열조립된 소맥분 분쇄물)(Heat-agglomerated wheat flour)

상기의 가열조립된 소맥분의 분쇄물은, 예를 들면, 다음과 같이 하여 제조할 수가 있다. 원료소맥분으로서는, 박력분, 중력분, 준강력분, 강력분 중 어느 것이라도 좋고, 제조할 면류의 종류 등에 따라 적당히 선택할 수가 있다. 즉석 우동이나 즉석 중화면, 즉석 야키소바 등에서는, 박력분, 중력분, 준강력분이 바람직하고, 중력분이 보다 바람직하나, 즉석 스파게티의 경우에는, 듀럼소맥분(세몰리나 포함)이 바람직하다. 예를 들면, 상기의 원료소맥분 100질량부에 40~50질량부의 물 을 첨가하여 충분히 혼합하고, 일축 또는 다축 익스트루더(압출기)에 넣어서 가압가열하여 α화한 후, 다이노즐로부터 압출하여 팽화시키고, 커터로 절단하여 적당한 크기의 다공성 입상물(粒狀物)을 얻는다. 상기 입상물을 건조시킨 후, 분쇄하고, 체로 걸러서 소정 입자지름의 가열조립된 소맥분의 분쇄물을 얻을 수가 있다. 익스트루더처리에 있어서는, 배럴온도는 90~120℃가 바람직하고, 배럴내 압력은 4.9×105~2.0×106Pa가 바람직하다. 또, 가열조립된 소맥분은, 건조후, 핀밀, 임팩트밀, 터보밀 등의 충격식 분쇄나 기류분쇄 등에 의해, 소망하는 입자지름까지 분쇄한다.The pulverized product of the heat-agglomerated wheat flour can be produced, for example, in the following manner. As the raw wheat flour, any of pulverulent powder, gravitational powder, semi-pulverulent powder and strong powder can be appropriately selected depending on the type of noodle to be produced and the like. Gravitational force is preferable, gravitational force is more preferable, and in case of instant spaghetti, a durum wheat flour (including three mololy) is preferable in instant noodles, instant neutralized surface and instant yakisoba. For example, 40 to 50 parts by mass of water is added to 100 parts by mass of the raw wheat flour, and the mixture is thoroughly mixed. The resulting mixture is poured into a uniaxial or multiaxial extruder (extruder) and heated to pressurize the mixture. , And cut with a cutter to obtain a porous granular material having an appropriate size. The granular material is dried, pulverized, and sieved to obtain a pulverized product of the wheat flour heated and granulated to a predetermined particle size. In the extruder treatment, the barrel temperature is preferably 90 to 120 ° C, and the pressure in the barrel is preferably 4.9 × 10 5 to 2.0 × 10 6 Pa. After the drying, the heat-agglomerated wheat flour is pulverized to a desired particle diameter by impulse milling such as pin mill, impact mill and turbo mill, air flow milling and the like.

상기의 가열조립한 소맥분 분쇄물의 입자지름은, 200~1600㎛의 범위로 조정할 필요가 있으며, 300~1000㎛의 범위인 것이 바람직하다. 상기 입자지름 범위내에 있어서, 적당히 입자지름을 조정하여도 좋다. 예를 들면, 200~1600㎛나 300~1000㎛라는 비교적 넓은 입자지름 범위의 가열조립된 소맥분의 분쇄물을 사용하여도 좋으나, 200~500㎛, 200~700㎛, 300~500㎛, 300~700㎛, 1000~1600㎛라는 비교적 좁은 범위의 입자지름 범위로 조정하여도 좋다. 배합하는 가열조립된 소맥분의 분쇄물의 입자지름이 200㎛ 미만인 경우, 즉 입자지름이 너무 가늘면, 얻어진 즉석면은, 복원성, 식감 등에 있어서 만족할 수가 없고, 또, 배합하는 가열조립된 소맥분의 분쇄물의 입자지름이 1600㎛를 초과하는 경우, 즉, 입자지름이 너무 크면, 원료곡분에 첨가하였을 때에, 복원성은 좋으나, 얻어진 면은 짧은 면이 많고, 표면의 얼룩이 눈에 띄는 등 바람직하지 않다.The particle diameter of the above-ground agglomerated wheat flour should be adjusted in the range of 200 to 1600 탆, and preferably in the range of 300 to 1000 탆. The particle diameter may be appropriately adjusted within the particle diameter range. For example, the pulverized product of the heat-assembled wheat flour having a relatively wide particle diameter range of 200 to 1600 占 퐉 or 300 to 1000 占 퐉 may be used, but may be 200 to 500 占 퐉, 200 to 700 占 퐉, 300 to 500 占 퐉, 700 mu m, and 1000 to 1600 mu m, respectively. If the particle diameter of the ground powdered wheat flour mixture to be blended is less than 200 μm, that is, if the particle diameter is too small, the obtained instant surface can not be satisfactory in stability, texture and the like, When the diameter exceeds 1600 占 퐉, that is, when the particle diameter is too large, the stability is good when added to the raw material grain, but the obtained surface has many short sides and the surface unevenness is not preferable.

가열조립된 소맥분 분쇄물의 입자지름은, 분쇄의 정도나 그 후의 분급에 의해 적당히 조정할 수가 있다. 분쇄에 의한 조정은, 사용하는 분쇄기의 사용방법에 따르면 좋고, 분급에 의한 조정은, 공기분급이나 체질 등, 관용의 수단에 의해 실시할 수가 있다. 체로 거르는 경우, 사용하는 체의 체눈 크기(메시)에 의해 조정할 수가 있다. 예를 들면, 입자지름이 200㎛~1600㎛인 경우에는, 70메시 오버(mesh over), 10.5메시 통과(mesh through)의 획분을 체로 거르는 것에 의해 채취하면 좋고, 입자지름이 200㎛~1000㎛인 경우에는, 70메시 오버, 16메시 통과의 획분을, 입자지름이 500㎛~700㎛인 경우에는 32메시 오버, 24메시 통과의 획분을 채취하면 좋다. 또한, 여기서 말하는 메시의 번수는, 일본 공업규격(JISZ8801-1966)의 것이다.The particle diameter of the heat-agglomerated wheat flour can be appropriately adjusted by the degree of grinding or classification after that. The adjustment by pulverization may be carried out according to the method of using the pulverizer to be used, and the adjustment by classification may be carried out by conventional means such as air classification and sieving. When sieving, it can be adjusted by the mesh size (mesh) of the sieve used. For example, when the particle diameter is 200 탆 to 1600 탆, a fraction of 70 mesh over and 10.5 mesh through may be sampled by sieving and a particle diameter of 200 탆 to 1000 탆 , It is sufficient to take a fraction of 70 mesh over and 16 mesh over, and a fraction of 32 mesh over and 24 mesh over when the particle diameter is 500 to 700 mu m. The number of meshes referred to here is the Japanese Industrial Standard (JIS Z8801-1966).

또한, 상기 가열조립된 소맥분의 분쇄물은, 80% 이상의 α화도일 필요가 있으며, 90% 이상이 바람직하다. 본 발명에 있어서, α화도가 80% 미만이면, 이것을 사용하여 얻어지는 면의 생반죽에 있어서 늘어나는 신전성이나 탄력성이 부족해진다. 또한, 본 발명에 있어서, α화도는, 이하에 기술하는 디아스타제법을 채용하여 측정한 것이다.In addition, the pulverized product of the heat-agglomerated wheat flour should have an alpha value of 80% or more, preferably 90% or more. In the present invention, when the degree of alpha -gathering is less than 80%, the stretchability and elasticity of the raw dough obtained by using this surface become insufficient. In the present invention, the degree of alpha conversion is measured by employing the Diasta method described below.

α화도 분석법(디아스타제법)Analysis method of alpha ray (Diasta production method)

1) 시료의 채취: 가열조립된 소맥분의 분쇄물을, 다시 분쇄한 후, 체눈간극 150㎛의 체에 통과시키고, 이것을 통과한 분말을 α화도 분석용 시료로 하였다. 100ml들이의 목이 긴 삼각플라스크를 5개 준비하고, 분말시료(체눈간극 150㎛의 체를 통과한 것) 1.00g을, 4개 채취하여 이것을 A1~A4로 한다. 1개는 B(블랭크)로 한다.1) Sampling of the sample: The pulverized product of the heat-agglomerated wheat flour was pulverized again, passed through a sieve having a sieve clearance of 150 mu m, and the powder passed through it was used as a sample for alpha analysis. Five 100 ml Erlenmeyer flasks each having a long neck are prepared and four 1.00 g of powder samples (passed through a sieve having a sieve clearance of 150 탆) are sampled to obtain A1 to A4. One is B (blank).

2) 가열: 5개의 플라스크에 물 50ml를 첨가하고, 시료를 잘 현탁시킨다. A1 및 A2를 비등욕(沸騰浴) 중에서 15분간 가열하고, 그 후 빙수 또는 냉수중에서 상온까지 급냉각시킨다.2) Heating: Add 50 ml of water to 5 flasks and suspend the sample well. A1 and A2 were heated in a boiling bath (boiling bath) for 15 minutes, and then rapidly cooled to room temperature in ice water or cold water.

3) 효소의 첨가: A1, A3 및 B에 5% 디아스타제 완충용액을 5ml 첨가한다.3) Addition of enzyme: 5 ml of 5% diastase buffer solution is added to A1, A3 and B.

4) 전분 당화: 5개의 플라스크 모두를 항온수조 중에서 진탕하면서, 37℃±1℃로 90분간 유지하여 전분을 당화하고, 종료한 후, 곧바로 1mol/L 염산을 각 플라스크에 2ml 첨가하여, 디아스타제의 반응을 정지시키고, 물을 첨가하여 100ml의 일정한 부피로 하였다. 4) Starch saccharification: All of the five flasks were kept at 37 ° C ± 1 ° C for 90 minutes while shaking in a constant temperature water bath to saccharify the starch, and immediately thereafter, 2 ml of 1 mol / L hydrochloric acid was added to each flask, The reaction was stopped and water was added to make a constant volume of 100 ml.

5) 검액의 채취: 각각의 용액을 여과하고, A1~A4 및 B로부터 얻은 검액 10ml를 피펫으로 100ml 들이의 공전 삼각플라스크에 채취하고, a1~a4 및 b로 한다. 이 밖에 물 10ml를 채취한 플라스크를 준비하고 W로 한다.5) Sampling of the test solution: Each solution is filtered, and 10 ml of the sample solution obtained from A1 to A4 and B is pipetted into 100 ml of an Erlenmeyer flask to give a1 to a4 and b. Prepare a flask in which 10 ml of water is also collected and make W.

6) 당의 산화: 6개의 삼각플라스크에, 0.05mol/L 요오드 요오드화 칼륨용액 10ml를 첨가한다. 이어서 등시간 간격으로, 0.1mol/L 수산화나트륨용액 18ml를 차례로 첨가하고, 밀봉하여 흔들어 섞고 각 플라스크를 모두 정확하게 15분간 방치한다. (이 반응에 의해 당은 산화되어 요오드가 소비된다.)6) Oxidation of sugars: To 6 Erlenmeyer flasks, add 10 ml of 0.05 mol / L potassium iodide solution. Subsequently, 18 ml of a 0.1 mol / L sodium hydroxide solution is added in succession at equal intervals, sealed and shaken, and each flask is left for exactly 15 minutes. (The sugar is oxidized and iodine is consumed by this reaction.)

7) 적정(滴定): 15분이 경과한 차례대로, 10% 황산 2ml를 재빠르게 첨가하여 산성으로 하고, 잔존요오드를 0.1mol/L 티오황산나트륨용액으로 적정한다.7) titration: 2 ml of 10% sulfuric acid is rapidly added to make it acidic in the order of 15 minutes, and the residual iodine is titrated with 0.1 mol / L sodium thiosulfate solution.

(지시약: 전분용액)(Indicator: starch solution)

α화도(%)={(W-a3)-(W-a4)-(W-b)}/{(W-a1)-(W-a2)-(W-b)}×100(W-a3) - (W-a4) - (W-b)} / {(W-a1) - (W-

W: 대조실험의 적정값(ml)W: Appropriate value of the control experiment (ml)

a1~a4: 각각의 적정값(ml)a1 to a4: respective titration value (ml)

b: 디아스타제만을 당화한 것의 적정값(ml)b: Appropriate value (ml) of the saccharified diastase alone.

또한, 가열조립된 소맥분의 분쇄물은, 입자지름 500~700㎛일 때의 겉보기 비중이 55~75g/100ml일 필요가 있으나, 바람직하게는 57~72g/100ml이다. 본 발명에 있어서, 입자지름 500~700㎛일 때의 겉보기 비중이 55g/100ml 미만이면, 곡분원료가 경질(輕質)이 되기 쉬운 경향이 있으며, 짧은 면이 많고, 표면의 얼룩이 눈에 띈다. 또, 입자지름 500~700㎛일 때의 겉보기 비중이 75g/100ml을 초과하면, 반대로 곡분원료가 중질(重質)이 되는데 영향을 주며, 즉석면의 복원성이나, 풀림, 외관, 부드럽고 씹는 느낌이 좋은 식감 등이 떨어진다. 또한, 본 발명에 있어서, 겉보기 비중(g/100ml)은, 이하에 기술하는 방법을 채용하여 측정한 것이다.The pulverized product of the heat-agglomerated wheat flour should have an apparent specific gravity of 55 to 75 g / 100 ml, preferably 57 to 72 g / 100 ml, when the particle diameter is 500 to 700 μm. In the present invention, when the apparent specific gravity is less than 55 g / 100 ml at a particle diameter of 500 to 700 占 퐉, the raw material of the flour tends to become hard, has a lot of short sides, and has uneven surface. On the other hand, when the apparent specific gravity exceeds 500 g / 100 ml when the particle diameter is 500 to 700 μm, the raw material of the wheat flour is adversely affected and the stability of the instant surface, loosening, appearance, Good texture is lost. In the present invention, the apparent specific gravity (g / 100 ml) is measured by employing the method described below.

겉보기 비중의 측정방법Method of measuring apparent specific gravity

1) 가열조립한 소맥분의 분쇄물을 체에 걸러서, 32메시(체눈간극 500㎛) 오버, 24메시(체눈간극 710㎛) 통과의 획분을 채취한다.1) Pulverize the flour of wheat flour which has been heated and assembled, and collect a fraction of 32 meshes (500 μm of sieve clearance) and 24 meshes (710 μm of sieve clearance).

2) 비중 계량컵(100ml)에, 1)에서 채취한 획분을 가득 넣고, 팔렛트나이프를 수직으로 대고 수평으로 깎는다.2) Fill in the specific gravity measuring cup (100ml) with the fraction collected in 1), and cut the pallet knife vertically and horizontally.

3) 비중 계량컵 내의 획분의 질량을 측정하고, 겉보기 비중(g/100ml)으로 한다.3) Specific Gravity The mass of the fraction in the measuring cup is measured and the apparent specific gravity (g / 100ml) is used.

(빵 분쇄물)(Bread crumbs)

상기의 빵 분쇄물로서는, 빵 크러스트 분쇄물(빵의 외피부 분쇄물), 빵 크럼 분쇄물(빵의 내상부 분쇄물), 전체 빵의 분쇄물(빵 전체의 분쇄물) 중 어느 것이라 도 좋고, 빵의 분쇄물을 첨가하지 않은 것과 비교하면, 빵 크러스트 분쇄물, 빵 크럼 분쇄물, 전체 빵 분쇄물 중 어느 것을 사용하여도 탕수에서의 복원성과 식감 면에 있어서 우수하다.As the bread crumbs, any of crumb bread crumbs (bread crumbs of bread), crumb bread crumbs (bread crumbs in the upper part of bread), crumbs of whole bread (crumbs of whole bread) , The bread crumb pulverized product, the bread crumb pulverized product, and the whole bread crumb product are superior to each other in terms of restoration and texture in hot water as compared with the case where no crumbled bread is added.

본 발명의 빵 분쇄물의 입자지름은, 200~1600㎛일 것을 필요로 하나, 200~1000㎛가 바람직하다. 빵 분쇄물의 입자지름이 1600㎛를 초과하면 제면시에 면띠(麵帶)의 박리가 많고, 또 면띠가 잘려지기 쉬운 상태가 되어 제면이 불가능해지는 경우가 많다. 또, 입자지름이 200㎛ 미만이면, 빵 분쇄물의 사용효과가 충분히 나타나지 않으며, 또 식감의 저하를 초래할 가능성이 크다.The particle size of the bread crumb of the present invention needs to be 200 to 1600 mu m, preferably 200 to 1000 mu m. When the particle size of the bread crumb is larger than 1600 탆, the peeling of the cotton band is often caused at the time of baking, and the cotton band is likely to be cut, and the baking is often impossible. If the particle diameter is less than 200 mu m, the effect of using the crushed bread is not sufficiently exhibited, and there is a high possibility that the texture will deteriorate.

본 발명에 있어서, 빵 분쇄물의 입자지름은 상기의 범위에 있어서, 얻고자 하는 면의 종류 등에 따라서 적당히 선택할 수가 있다. 예를 들면, 200~1600㎛나 200~1000㎛라는 넓은 입자지름 범위의 것을 사용하여도 좋고, 200~500㎛, 500~1000㎛, 1000~1500㎛ 등의 비교적 좁은 입자지름 범위의 빵 분쇄물을 사용하여도 좋다.In the present invention, the particle diameter of the bread crumb can be appropriately selected in accordance with the kind of the surface to be obtained in the above-mentioned range. For example, a wide particle diameter range of 200 to 1600 占 퐉 or 200 to 1000 占 퐉 may be used, or a bread crumb material having a relatively narrow particle diameter range of 200 to 500 占 퐉, 500 to 1000 占 퐉, 1000 to 1500 占 퐉, May be used.

빵 분쇄물의 입자지름은, 상술한 가열조립한 소맥분의 분쇄물과 동일한 방법에 의해 조정할 수가 있다.The particle diameter of the bread crumb can be adjusted by the same method as that of the crushed wheat flour of the above-mentioned heat-agglomerated wheat flour.

빵 분쇄물의 원료가 되는 빵에 대해서는, 그 제조방법은, 직반죽법(直捏法;straight dough method), 중종법(中種法;sponge and dough method), 액종법(液種法;liquid ferment process) 등, 특별히 한정되지 않으며, 통상적인 빵의 제조방법에 따라서 실시하면 좋다. 또, 소성방법도 배소식(焙燒式), 전극식 중 어느 것이라도 좋다. 제조된 빵으로부터 빵 분쇄물을 얻기 위해서는, 빵을 건조시킨 후, 분쇄하고, 소망하는 입자지름이 되도록 조절하면 된다. 또, 통상적인 빵가루의 제조 방법에 따라서, 빵의 분쇄물을 얻어도 좋다. 예를 들면, 빵 크러스트를 온도 65~75℃의 열풍에서, 약 35~45분간 건조시켜, 함유 수분을 10% 이하로 하고, 이 건조한 빵 크러스트를 푸드커터로 분쇄하고, 이어서 체로 걸러서, 소망하는 입자지름의 빵 크러스트 분쇄물을 얻을 수가 있다.For the bread to be the raw material of bread crumbs, the production method thereof is a straight dough method, a sponge and dough method, a liquid ferment method process, and the like, and may be carried out according to a conventional method for producing bread. In addition, the firing method may be any of roasting and electrode firing methods. In order to obtain bread crumb from the prepared bread, the bread is dried, pulverized, and adjusted to have a desired particle diameter. In addition, according to a conventional method for producing bread crumbs, ground bread crumbs may be obtained. For example, the bread crust is dried in a hot air at a temperature of 65 to 75 캜 for about 35 to 45 minutes to make the moisture content 10% or less, and the dried bread crust is pulverized with a food cutter, A crumb crumble having a particle diameter can be obtained.

(즉석면용 곡분(穀粉)조성물)(Grain flour composition for instant cotton)

본 발명에 있어서의 즉석면용 곡분조성물 중의 즉석면용 가열팽화시켜 가공된 소맥분의 분쇄물(가열조립한 소맥분의 분쇄물 또는 빵 분쇄물)의 함유량은, 즉석면의 종류나 면발의 굵기에 따라 다르나, 통상적으로는 1~10질량%, 바람직하게는 2~6질량%이다. 가열조립한 소맥분 분쇄물의 함유량이 1질량% 미만이면, 얻어지는 즉석면의 복원성(뜨거운 탕수에서의 복원), 풀림, 외관, 식감에 있어서 떨어지며, 또, 함유량이 10질량%를 초과하면 제면시에 면띠의 박리가 많고, 면띠가 끊어져서 제면이 곤란해진다. 키시멘과 같은 굵은 면에 있어서는 약간 많은 함유량으로 하는 것이 바람직하나, 가는 면에 있어서는 함유량이 너무 많으면 탕수에서의 복원이 너무 빠르거나, 면발이 끊어질 가능성이 있다. 그 때문에, 얻고자 하는 면의 종류에 따라서 1~10질량%의 범위 내에서 함유량을 적당히 조절하는 것이 바람직하다. 또한, 배합하는 즉석면용 가열팽화가공된 소맥분의 분쇄물에, 입자지름이 200~1600㎛의 범위에서 벗어나는 입자가 소량으로(예를 들면, 입자지름이 200~1600㎛ 범위의 분쇄물에 대하여 0~10질량% 정도) 함유될 가능성이 있으나, 본 발명의 즉석면용 곡분조성물에 있어서는, 상기 입자지름 범위의 가열조립된 소맥분의 분쇄물을 1~10질량% 함유하고 있으면 좋다. 이와 같이, 본 발명의 즉석면용 곡분조성물은, 통상적 으로, 소맥분을 주체로 하는 곡분원료에, 즉석면용 가열팽화가공된 소맥분의 분쇄물이 1~10질량% 배합되어 있는 것이다.The content of the pulverized product of wheat flour (heat-agglomerated wheat flour or crushed wheat flour) processed by heat expansion and expansion for instantaneous surface in the instant-cotton flour composition according to the present invention varies depending on the kind of instantaneous surface and the thickness of the cotton blend, But is usually 1 to 10% by mass, preferably 2 to 6% by mass. When the content of the flour of the flour of wheat flour is less than 1% by mass, the obtained instant surface is inferior in restorability (restoration in hot water), loosening, appearance and texture. If the content exceeds 10% by mass, And the face band is broken and the face is difficult to face. It is preferable to make a slightly larger content on a coarse surface such as kishimen, but on a fine surface, if the content is too large, restoration from hot water may be too early or the noodles may be cut off. Therefore, depending on the type of the surface to be obtained, it is preferable to appropriately adjust the content within the range of 1 to 10 mass%. In addition, it is also possible to add a small amount of particles falling outside the range of 200 to 1600 占 퐉 to the pulverized product of the wheat flour for heat-expanding processed instant noodles (for example, 0 To about 10% by mass). In the ready-to-use flour composition for instant noodles of the present invention, 1 to 10% by mass of pulverized wheat flour which has been heat-assembled within the particle diameter range may be contained. As described above, the ready-to-use flour composition for instant noodles of the present invention is usually obtained by blending 1 to 10% by mass of pulverized wheat flour which has been heated and expanded for instantaneous application into a flour raw material mainly comprising wheat flour.

(즉석면과 그 제조방법)(Instant Face and Method of Manufacturing)

본 발명의 즉석면은, 소맥분을 주체로 하는 곡분원료에, 즉석면용 가열팽화가공된 소맥분의 분쇄물을 1~10질량% 함유하는 원료분을 사용하여 제조된다. 상기 곡분원료 중의 소맥분은 면류의 종류와 즉석면의 타입에 따라 적당히 선택할 수가 있다. 한편, 소맥분 이외의 곡분원료로서는, 메밀가루, 옥수수가루, 호밀가루, 보리가루, 귀리가루, 쌀가루 등을 배합하여도 좋고, 또, 감자전분, 타피오카전분, 콘스타치, 찰옥수수, 밀전분, 고구마전분 등의 전분류, 또는 이들의 가교, 에스테르화, 에테르화, 산화, α화 등의 화공전분류를 배합하여도 좋다. 소맥분 이외의 곡분원료의 배합량은, 곡분의 종류에 따라서 다르나, 면류의 종류가 일본메밀인 경우에는, 즉석면용 곡분조성물중 30~70질량%, 바람직하게는 40~60질량%이며, 그 이외의 면류인 경우에는, 즉석면용 곡분조성물 중 0~50질량%, 바람직하게는 5~35질량%, 보다 바람직하게는 10~30질량%를 배합해 둘 수가 있다.The instant surface of the present invention is produced by using a raw material powder containing 1 to 10% by mass of pulverized wheat flour which has been heat-expanded and processed for an instant cotton, into a flour raw material mainly comprising wheat flour. The wheat flour in the flour ingredients can be appropriately selected according to the type of the noodle and the type of the instant noodle. On the other hand, wheat flour raw materials other than wheat flour may be blended with buckwheat flour, corn flour, rye flour, barley flour, oat flour, rice flour and the like, and may be further mixed with potato starch, tapioca starch, corn starch, wheat starch, Or the like, or their chemical crosslinking, esterification, etherification, oxidation, α-polymerization, and the like. The blending amount of the flour ingredients other than wheat flour is 30 to 70% by mass, preferably 40 to 60% by mass, in the case of instant buckwheat flour composition in the case of Japanese buckwheat, though it varies depending on the type of flour. In the case of noodles, 0 to 50% by mass, preferably 5 to 35% by mass, and more preferably 10 to 30% by mass of the composition for instant surfaced flour can be blended.

또, 제면시에는, 즉석면용 곡분의 조성물 외에 제면용 부자재로서는, 식염; 간수; 난백분(卵白粉), 전난분(全卵粉) 등의 계란 분말; 키산탄검, 구아검, 로커스트빈검, 아르긴산 및 그 염, 한천, 젤라틴, 펙틴 등의 증점제(增粘劑); 동식물유지, 유화유지, 쇼트닝 등의 유지류; 레시틴, 글리세린 지방산 에스테르, 자당지방산 에스테르 등의 유화제; 탄산염, 인산염 등의 무기염류; 글루텐, 대두단백질, 카제인 등의 단백류; 그 밖의 소르비트, 에틸알코올, 효소제 등을 예시할 수가 있다. Further, at the time of noodle, in addition to the composition of the instant noodle flour, other additives for noodles include: salt; bittern; Egg powder such as egg white powder, whole egg powder; Thickening agents such as xanthan gum, guar gum, locust bean gum, arginic acid and its salts, agar, gelatin, pectin and the like; Oils, fats and oils, oils and fats, oils and fats; Emulsifiers such as lecithin, glycerin fatty acid esters and sucrose fatty acid esters; Inorganic salts such as carbonates and phosphates; Proteins such as gluten, soybean protein and casein; Other sorbitol, ethyl alcohol, enzymatic agents and the like can be exemplified.

또, 제면방법으로서는 통상적인 방법에 따르면 좋고, 예를 들면, 즉석면용 곡분의 조성물에 식염수, 간수, 그 밖의 제면용 부자재 등을 첨가하고, 상압하 또는 감압하에 있어서 혼합반죽하여 날반죽을 조제하고, 이 날반죽을 제면롤을 사용하여 복합·압연하여 면띠를 얻고, 이 면띠를, 칼날 등을 사용하여 절단하여 면발을 얻거나, 또는, 날반죽으로부터 압출성형에 의해 면발을 얻을 수가 있으며, 얻어진 면발을 증열(蒸熱)처리하는 방법을 들 수가 있다. 이와 같은 제면공정후에 이어서 실시되는 건조공정에서는, 형틀에 채우고 90~100℃의 열풍으로 약 25~15분간 건조시키는 열풍건조방법(비유탕 즉석면)과, 형틀에 채우고 140~150℃에서 1분~2분간의 유탕방법(유탕 즉석면)을 채용할 수가 있다.For example, saline solution, jarring water, other additives for napping and the like are added to the composition of the instant grain for flour, and the mixture is kneaded under atmospheric pressure or reduced pressure to prepare a vinegar, The raw cotton can be combined and rolled by using a face roll to obtain a cotton band, and the cotton band can be obtained by cutting the cotton band using a knife or the like, or by extrusion molding from a cutlet, (Steam) treatment. In the subsequent drying step after the above-mentioned baking step, the hot-air drying method (non-baked instant noodle) which is filled in a mold and dried by hot air of 90 to 100 ° C for about 25 to 15 minutes is filled in a mold and heated at 140 to 150 ° C for 1 minute ~ 2 minutes of hot water (hot water instant) can be adopted.

이하, 실시예에 의해 본 발명을 보다 구체적으로 설명하는바, 본 발명의 기술적 범위는 이들 예시로 한정되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to examples. However, the technical scope of the present invention is not limited to these examples.

또한, 본 명세서에서 사용하는 체는 모두 일본공업규격·JISZ8801-1966의 것을 사용하였다.All of the sieves used in this specification were those of Japanese Industrial Standard · JIS Z8801-1966.

<실시예><Examples>

(가열조립된 소맥분 분쇄물의 사용)(Use of heat-assembled wheat flour)

[제조예 1][Production Example 1]

소맥분(닛신세이훈사 제품「flour」) 100질량부에 물 40질량부를 첨가하여 혼합하고, 일축 익스트루더를 사용하여 가압가열(배럴온도:98℃)하여 α화시키고, 다이노즐(다이지름 5㎜)로부터 압출하여 팽화시키고, 이어서 회전커터로 커트하여 지름 4㎜, 두께 1㎜ 정도의 입상물(粒狀物)을 얻었다. 이 입상물을 건조(100℃, 약 30분)시킨 후, 핀밀에 의해 분쇄하여, 가열조립된 소맥분의 분쇄물을 얻었다. 얻어진 가열조립된 소맥분 분쇄물의 α화도는 93%이고, 겉보기 비중은 62.2g/100ml였다.40 parts by mass of water was added to 100 parts by mass of wheat flour ("flour" manufactured by Nisshin Sugar Co., Ltd.), mixed, and the mixture was heated by pressure heating (barrel temperature: 98 ° C) using a uniaxial extruder, Mm, and then expanded with a rotary cutter to obtain a granular material having a diameter of about 4 mm and a thickness of about 1 mm. The granular material was dried (at 100 ° C for about 30 minutes) and then pulverized by a pin mill to obtain a pulverized product of the heat-agglomerated wheat flour. The obtained heat-agglomerated wheat flour was pulverized to a degree of α conversion of 93% and an apparent specific gravity of 62.2 g / 100 ml.

[제조예 2][Production Example 2]

소맥분으로서, 닛신세이훈사 제품「토쿠스즈메」를 사용하고, 가수량 40~50질량부의 범위에서 적당히 조정한 후, 배럴온도: 90~120℃의 범위내에서 적당히 변경한 것 이외는 제조예 1과 동일하게 하여, 각종 가열조립된 소맥분의 분쇄물을 얻었다. 얻어진 각종 가열조립된 소맥분 분쇄물의 입자지름, α화도, 겉보기 비중을 표 3~7에 나타낸다.As the wheat flour, the product "Tosuzumi" manufactured by Nisshin Seifun Co., Ltd. was used and the amount of water was suitably adjusted in the range of 40 to 50 parts by mass, and then the content was appropriately changed within the range of barrel temperature: 90 to 120 ° C. In the same manner, pulverized products of various kinds of heat-assembled flour were obtained. Tables 3 to 7 show the particle diameter, degree of conversion, and apparent specific gravity of the various heat-assembled ground wheat flour thus obtained.

[참고예 1][Referential Example 1]

소맥분(닛신세이훈사 제품「토쿠스즈메」) 100질량부에 물 40질량부를 첨가하여 세로형(縱型)믹서로 얽힌 형상의 반죽을 만들었다. 이 얽힌 형상의 반죽을 트레이 위에 펼치고, 25℃에서 48시간 건조시켰다. 이어서, 제조예 1과 동일하게 하여 분쇄하고, 체에 걸러서 소정 입자지름의 비가열조립된 소맥분의 분쇄물을 얻었다. 얻어진 비가열 조립 소맥분 분쇄물의 α화도는 29%이고, 겉보기 비중은 76.2g/100ml였다.40 parts by mass of water was added to 100 parts by mass of wheat flour ("Tokusuze" manufactured by Nisshin Seifun Co., Ltd.) to make a dough having a shape entangled with a vertical type mixer. The entangled dough was spread on a tray and dried at 25 DEG C for 48 hours. Then, the mixture was pulverized in the same manner as in Production Example 1, and sieved to obtain a pulverized product of wheat flour which had been heat-assembled with a predetermined particle diameter. The obtained non-heat-agglomerated wheat flour was found to have an α degree of 29% and an apparent specific gravity of 76.2 g / 100 ml.

[참고예 2][Reference Example 2]

소맥분(닛신세이훈사 제품「토쿠스즈메」) 100질량부, 물 35질량부를 증련(蒸練)믹서에 투입하고, 증련믹서 내에 0.098MPa의 가압증기를 공급하면서 6.5분간 증련을 실시하여, α화한 생반죽을 얻었다. 이 반죽을 두께 약 5㎜의 시트형상으로 압연한 후, 실온에서 하룻밤 정치하고, 5㎜각으로 절단하여 40~50℃의 온풍에서 24시간 건조시켰다. 이어서, 제조예 1과 동일하게 하여 분쇄하고, 체로 걸러서 소정 입자지름의 가열조립된 소맥분의 분쇄물을 얻었다. 얻어진 가열조립된 소맥분 분쇄물의 α화도는 94%이고, 겉보기 비중은 78.4g/100ml였다.100 parts by weight of wheat flour ("Tokuzumi" manufactured by Nisshin Seifun Co., Ltd.) and 35 parts by weight of water were added to an extruder mixer, and the mixture was extruded for 6.5 minutes while supplying pressurized steam of 0.098 MPa into the extruder mixer, I got the dough. The kneaded material was rolled into a sheet having a thickness of about 5 mm, then allowed to stand at room temperature overnight, cut into 5 mm square, and dried in a hot air at 40 to 50 DEG C for 24 hours. Subsequently, the mixture was pulverized in the same manner as in Production Example 1, and sieved to obtain pulverized wheat flour which had been heated and granulated to have a predetermined particle diameter. The α-degree of the obtained heat-agglomerated wheat flour was 94%, and the apparent specific gravity was 78.4 g / 100 ml.

[참고예 3][Referential Example 3]

콘스타치 100질량부에 물 20질량부를 첨가한 것 이외는 제조예 1과 동일하게 하여, 소정 입자지름의 가열전분 조립물의 분쇄물을 얻었다. 얻어진 가열조립전분의 분쇄물의 α화도는 97%이고, 겉보기 비중은 58.8g/100ml였다.A pulverized product of the heated starch granules having a predetermined particle size was obtained in the same manner as in Preparation Example 1 except that 20 parts by mass of water was added to 100 parts by mass of cornstarch. The degree of α-modification of the obtained ground granulated starch was 97%, and the apparent specific gravity was 58.8 g / 100 ml.

[실시예 1~5; 비유탕 즉석 중화면][Examples 1 to 5; Immediate Neutral Cotton]

소맥분(닛신세이훈사 제품「토쿠스즈메」), 표 1에 나타내는 제조예 1의 가열조립된 소맥분의 분쇄물 및 타피오카전분(마츠타니카가쿠코교사 제품 「MKK-100」)을 표 1에 나타내는 배합비율로 균일하게 혼합하여 즉석면용 곡분조성물을 얻었다.(MKK-100 manufactured by Matsutanika Kakuko Co., Ltd.) of the wheat flour ("Tokusuze" manufactured by Nisshin Seifun Co., Ltd.), the pulverized product of the heat-agglomerated wheat flour of Production Example 1 shown in Table 1 and the tapioca starch By weight to obtain an instant cotton composition.

식염 1질량부, 아카칸스이(오리엔탈코보사 제품) 0.4질량부를 물 34질량부에 용해시켜 수용액을 조제하고, 이 수용액을 상기의 즉석면용 곡분조성물 100질량부에 첨가하여 통상적인 방법에 의해 10분간 혼합하여 면반죽을 만들었다. 이 면반죽을 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.10㎜의 면띠를 제조한 후, 18번 각의 칼날을 사용하여 면발로 절단하였다. 이 면발을 온도 100℃의 증기로 2분 30초간 증열처리한 후, 온도 90℃의 열풍에서 25분간 건조시켜 비유탕 즉석 중화면을 각각 제조하였다. 이 비유탕 즉석 중화면을 1개당 70g씩 밀봉 포 장하였다.1 part by mass of salt and 0.4 part by mass of Akakansui (manufactured by Oriental Kobo Co., Ltd.) were dissolved in 34 parts by mass of water to prepare an aqueous solution. This aqueous solution was added to 100 parts by mass of the instant cotton composition, The mixture was mixed to make a cotton dough. The dough was rolled by a conventional method using a face roll to produce a face band having a thickness of 1.10 mm and then cut with a noodle using an 18-blade knife. The flour was heat treated at a temperature of 100 ° C for 2 minutes and 30 seconds, and then dried in a hot air of 90 ° C for 25 minutes to prepare an instant neutralized surface. 70 g of each of the instant noodles were packed in a sealed bag.

[비교예 1][Comparative Example 1]

상기 실시예 1~5에 있어서, 소맥분 55질량%와, 표 1에 나타내는 제조예 1의 가열조립된 소맥분의 분쇄물 20질량%와, 감자전분 25질량%로 이루어지는 즉석면용 곡분조성물을 사용한 것 이외는, 상기 실시예 1~5와 동일한 방법으로 비유탕 즉석 중화면을 제조하였다.In the above Examples 1 to 5, 55% by mass of wheat flour, 20% by mass of pulverized wheat flour of the heat-assembled wheat flour of Production Example 1 shown in Table 1 and 25% by mass of potato starch were used , An instant neutralized surface was prepared in the same manner as in Examples 1 to 5 above.

[비교예 2][Comparative Example 2]

상기 실시예 1~5에 있어서, 소맥분 75질량%와 감자전분 25질량%로 이루어지는 즉석면용 곡분조성물을 사용하고, 가열조립된 소맥분 분쇄물을 배합하지 않는 것 이외는, 상기 실시예 1~5와 동일한 방법으로 비유탕 즉석 중화면을 제조하였다.In Examples 1 to 5, the instant wheat flour composition consisting of wheat flour 75% by mass and potato starch 25% by mass was used and the heat-agglomerated wheat flour was not blended. The neutralized instant neutralized surface was prepared in the same manner.

[비유탕 즉석 중화면의 평가][Evaluation of Immediate Neutralization Surface of Non-Yutang]

실시예 1~5, 및 비교예 1, 2에서 얻어진 비유탕 즉석 중화면을 넣은 용기에, 450ml의 끓는 물을 붓고 밀폐하여 4분간에 걸쳐 복원시키고, 농축 스프를 넣었다. 이 복원된 중화면을 10명의 패널로 하여금 표 2에 나타내는 평가기준에 따라서 관능시험을 실시하고, 그 평균값을 구하였다. 그 결과를 표 1에 나타낸다. 또한, 비교예 2의 비유탕 중화면을 표준인 3점으로 하였다.450 ml of boiling water was poured into the container filled with the non-boiled instant neutralized surface obtained in Examples 1 to 5 and Comparative Examples 1 and 2, and the container was sealed and restored for 4 minutes, and the concentrated soup was added. The restored neutralized surface was subjected to a sensory test by ten panelists according to the evaluation criteria shown in Table 2, and the average value thereof was determined. The results are shown in Table 1. In addition, the neutralized surface of the non-oil bath of Comparative Example 2 was set to three standard points.

Figure 112009009093666-pat00001
Figure 112009009093666-pat00001

표 1에 나타내는 바와 같이, 입자지름 500~700㎛, α화도 93%, 겉보기 비중 62.2g/100ml의 가열조립된 소맥분의 분쇄물을 1~10질량% 함유하는 즉석면용 곡분조성물을 사용하여 제조한 즉석 중화면(실시예 1~5)은, 가열조립된 소맥분의 분쇄물을 함유하지 않는 비교예 2에 비하여, 복원성, 풀림, 외관 및 식감에 있어서 현저히 우수했다. 특히, 가열조립된 소맥분의 분쇄물을 4~10질량% 함유하는 실시예 3~5는, 그 효과가 현저했다. 또, 과잉의 가열조립된 소맥분의 분쇄물을 함유하는(20질량%) 비교예 1에서는, 제면시에 면띠의 박리가 많고, 면띠가 끊어져서 제면이 불가능했다.As shown in Table 1, the flour composition for instant noodles was prepared by adding 1 to 10% by mass of pulverized wheat flour with a particle diameter of 500 to 700 占 퐉, an α degree of 93% and an apparent specific gravity of 62.2 g / The instant neutralized surfaces (Examples 1 to 5) were remarkably excellent in stability, loosening, appearance, and texture compared to Comparative Example 2, which did not contain the pulverized product of the heat-agglomerated wheat flour. Particularly, in Examples 3 to 5 containing 4 to 10 mass% of pulverized products of the heat-agglomerated wheat flour, the effect was remarkable. Further, in Comparative Example 1 containing (20 mass%) pulverized flour of excessively heat-assembled wheat flour, the number of peeling of the face belt was large at the time of face preparation, and the face belt was broken and the face could not be faced.


평가항목
Evaluation items
평가점수
Rating
평 가 기 준
Evaluation standard



복원성



Stability


5
5
충분히 먹을 수 있는 상태이며, 극히 양호.
It is in a state that it can eat enough, and is extremely good.
4
4
일단 먹을 수 있는 상태로 되어 있으며, 양호.
Once it is ready to eat, good.
3
3
대부분 먹을 수 있는 상태이나, 일부에 심이 남아 있음.
Most of them can be eaten, but some are left in some.
2
2
면의 표면은 먹을 수 있는 상태이나, 중심부는 심이 남아 있으며, 약간 불량.
The surface of the cotton can be eaten, but the core remains in the core and is slightly defective.
1
One
면의 표면과 중심부가 모두 딱딱하고, 불량.
Both the surface and the center of the face are hard and defective.



풀림



Loosening


5
5
먹을 때의 풀림이 대단히 좋음.
Very good release when eaten.
4
4
먹을 때의 풀림이 좋음.
Loosening when eating is good.
3
3
먹을 때의 풀림은 대체로 좋음.
Loosening when eating is generally good.
2
2
먹을 때의 풀림은 약간 나쁘고, 일부 풀림이 나쁜 부분이 존재함.
Loosening is slightly worse when eating, and some looser parts are present.
1
One
먹을 때의 풀림은 대단히 나쁘며, 문제있음.
Release is very bad when eating, and there is a problem.



외관



Exterior


5
5
투명감이 있고, 우월한 차이가 있음.
There is a sense of transparency, there is a superior difference.
4
4
약간의 투명감이 증가하고, 차이가 있음.
A little transparency is increased, there is a difference.
3
3
일반면과 마찬가지로 약간 투명감이 있음.
There is a sense of transparency as in general.
2
2
조금 하얗고, 투명감이 약간 부족함.
A little white, a little lack of transparency.
1
One
흰색이고, 투명감이 부족함.
White, lack of transparency.



식감



Texture


5
5
양호한 점탄성을 가지며, 극히 양호.
Good viscoelastic and extremely good.
4
4
적당한 점탄성을 가지며, 양호.
Good viscoelastic, good.
3
3
심이 있는 듯한 딱딱함이 남아 있음.
There remains a hardness that seems to have a core.
2
2
약간 딱딱하거나 부드럽고, 점탄성이 조금 부족하며, 약간 불량.
Slightly hard or soft, little viscoelastic, slightly poor.
1
One
많이 딱딱하거나 부드럽고, 불량.
Lots hard or soft, bad.

[실시예 6~9; 유탕 즉석 우동][Examples 6 to 9; Instant noodle with hot water]

소맥분(닛신세이훈사 제품 「사잔카」) 71질량%, 표 3에 나타내는 제조예 2의 가열조립된 소맥분의 분쇄물 4질량%, 감자전분(마츠타니카가쿠코교사 제품 「스타비로즈 1300」) 25질량%를 균일하게 혼합하여 즉석면용 곡분조성물을 얻었다., 71 mass% of wheat flour ("Szanceka" manufactured by Nisshin Seifun Co., Ltd.), 4 mass% of pulverized product of the heat-agglomerated wheat flour of Production Example 2 shown in Table 3, potato starch (Stabi Rose 1300, product of Matsutani Kakako Co., ) Were uniformly mixed to obtain an instant-wheat flour composition.

식염 1질량부, 아카칸스이(오리엔탈코보사 제품) 0.4질량부를 물 34질량부에 용해시켜 수용액을 조제하고, 이 수용액을 상기의 즉석면용 곡분조성물 100질량부에 첨가하여 통상적인 방법에 의해 10분간 혼합하여 면반죽을 제조하였다. 상기 면반죽을 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.15㎜의 면띠를 제조한 후, 10번 각의 칼날을 사용하여 면발로 절단하였다. 절단한 면발을 온도 100℃의 증기로 2분 30초 증열처리한 후, 온도 150℃의 팜유로 1분 30초간 유탕하여, 유탕 즉석 우동을 각각 제조하였다. 이 유탕 즉석 우동을 1개당 70g씩 밀봉 포장하였다.1 part by mass of salt and 0.4 part by mass of Akakansui (manufactured by Oriental Kobo Co., Ltd.) were dissolved in 34 parts by mass of water to prepare an aqueous solution. This aqueous solution was added to 100 parts by mass of the instant cotton composition, Minute to prepare a cotton dough. The face dough was rolled by a conventional method using a face roll to produce a face band having a thickness of 1.15 mm and then cut with a noodle using a 10-blade knife. The cut noodles were steamed at a temperature of 100 ° C for 2 minutes and 30 seconds and then heated for 1 minute and 30 seconds with palm oil at a temperature of 150 ° C to prepare instant noodles. The instant noodles were packed and packed in an amount of 70g each.

[비교예 3][Comparative Example 3]

실시예 6~9에 있어서, 표 3에 나타내는 제조예 2의 가열조립된 소맥분의 분쇄물(입자지름: 1600초과~2000㎛)을 사용한 것 이외는, 상기 실시예 6~9와 동일한 방법으로 유탕 즉석 우동을 얻었다.In the same manner as in Examples 6 to 9, except that the pulverized product (particle diameter: more than 1,600 to 2,000 mu m) of the heat-agglomerated wheat flour of Production Example 2 shown in Table 3 was used in Examples 6 to 9, I got instant noodles.

[비교예 4][Comparative Example 4]

실시예 6~9에 있어서, 표 3에 나타내는 제조예 2의 가열조립된 소맥분의 분쇄물(입자지름: 200㎛미만)을 사용한 것 이외는, 상기 실시예 6~9와 동일한 방법으로 유탕 즉석 우동을 얻었다.In the same manner as in Examples 6 to 9, except that the pulverized product (particle size: less than 200 mu m) of the heat-agglomerated wheat flour of Production Example 2 shown in Table 3 was used in Examples 6 to 9, &Lt; / RTI &gt;

[비교예 5][Comparative Example 5]

실시예 6~9에 있어서, 소맥분 75질량% 및 감자전분 25질량%로 이루어지는 즉석면용 곡분조성물을 사용하고, 가열조립된 소맥분의 분쇄물을 배합하지 않은 것 이외는, 상기 실시예 6~9와 동일한 방법으로 유탕 즉석 우동을 제조하였다.Examples 6 to 9 were obtained in the same manner as in Examples 6 to 9 except that the instant cotton flour composition consisting of wheat flour 75% by mass and potato starch 25% by mass was used and the pulverized product of the heat- Instant instant noodles were prepared in the same manner.

[유탕 즉석 우동의 평가][Evaluation of instant noodles]

실시예 6~9, 및 비교예 3~5에서 얻어진 즉석 우동에 500ml의 끓는 물을 붓고, 뚜껑을 덮고 5분간에 걸쳐서 복원시키고, 분말 스프를 넣었다. 이 면을 10명의 패널로 하여금 표 2에 나타내는 평가기준에 따라서 관능시험을 실시하고, 그 평균값을 구하였다. 그 결과를 표 3에 나타낸다. 또한, 비교예 5의 유탕 우동을 표준인 3점으로 하였다.500 ml of boiling water was poured into the instant noodles obtained in Examples 6 to 9 and Comparative Examples 3 to 5, the lid was covered, restored for 5 minutes, and the powdered soup was added. This panel was subjected to a sensory test according to the evaluation criteria shown in Table 2 by 10 panelists, and the average value thereof was determined. The results are shown in Table 3. In addition, the hot water noodles of Comparative Example 5 were set to three standard values.

Figure 112009009093666-pat00002
Figure 112009009093666-pat00002

표 3에 나타내는 바와 같이, 입자지름이 200~1600㎛의 범위에 있는 가열조립된 소맥분의 분쇄물 4질량%를 함유하는 즉석면용 곡분조성물을 사용하여 제조한 유탕 즉석 우동(실시예 6~9)은, 복원성, 풀림, 외관 및 식감이, 표준인 가열조립된 소맥분의 분쇄물을 함유하지 않는 비교예 5와 비교하여 현저히 우수했다. 입자지름이 1600초과~2000㎛의 가열조립된 소맥분의 분쇄물을 함유하는 즉석면용 곡분조성물을 사용한 비교예 3은, 복원성과 풀림은 양호하나, 외관이나 식감은 약간 양호한 정도이며, 게다가 짧은 면이 많고, 표면의 얼룩이 눈에 띄었다. 입자지름이 200㎛ 미만인 비교예 4에서는, 복원성, 풀림, 외관 및 식감이 표준인 비교예 5와 거의 동일하거나 약간 양호하다는 정도였다.As shown in Table 3, the instant noodles (Examples 6 to 9) prepared by using the instant noodle flour composition containing 4% by mass of the pulverized product of the heat-agglomerated wheat flour having a particle size of 200 to 1600 탆, Was remarkably superior to Comparative Example 5 in that the restorability, loosening, appearance, and texture were not contained in the pulverized product of the heat-assembled flour as a standard. In Comparative Example 3 using a flour composition for instantaneous surface containing a milled product of a heat-agglomerated wheat flour having a particle diameter of more than 1,600 to 2,000 탆, the restorability and releasability were good but the appearance and texture were slightly better, A lot of surface stains were noticeable. Comparative Example 4 having a particle diameter of less than 200 mu m was about the same as or slightly better than Comparative Example 5 in which stability, loosening, appearance and texture were standard.

[실시예 10~12; 비유탕 즉석 야키소바][Examples 10 to 12; Non-fermented instant yakisoba]

소맥분(닛신세이훈사 제품「토쿠스즈메」) 71질량%, 표 4에 나타내는 제조예 2의 가열조립된 소맥분 분쇄물 4질량%, 감자전분(마츠타니카가쿠코교사 제품 「스타비로즈 1300」) 25질량%를 균일하게 혼합하여 즉석면용 곡분조성물을 얻었다., 71 mass% of wheat flour ("Tokushuzume" manufactured by Nisshin Seifun Co., Ltd.), 4 mass% of the heat-agglomerated wheat flour mixture of Production Example 2 shown in Table 4, potato starch ("Stabi Rose 1300" manufactured by Matsutani Kakako Co., 25% by mass were uniformly mixed to obtain a ready-to-surfaced flour composition.

식염 1질량부, 아카칸스이(오리엔탈코보사 제품) 0.4질량부를 물 34질량부에 용해시켜 수용액을 조제하고, 이 수용액을, 상기의 즉석면용 곡분조성물 100질량부에 첨가하여 통상적인 방법에 의해 10분간 혼합반죽하여 면반죽을 제조하였다. 상기 면반죽을 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.10㎜의 면띠를 만든 후, 18번 둥근 칼날을 사용하여 면발로 절단하였다. 절단한 면발을 온도 100℃의 증기로 2분 30초간 증열처리한 후, 온도 90℃의 열풍에서 25분간 건조시켜 비유탕 즉석 야키소바를 각각 제조하였다. 이 비유탕 즉석 야키소바를 1개당 70g씩 밀봉 포장하였다.1 part by mass of salt and 0.4 part by mass of Akakansui (manufactured by Oriental Kobo Co., Ltd.) were dissolved in 34 parts by mass of water to prepare an aqueous solution. The aqueous solution was added to 100 parts by mass of the instant cotton composition, Kneaded for 10 minutes to prepare a cotton dough. The face dough was compounded and rolled by a conventional method using a face roll to make a 1.10 mm thick face band, and then cut with a nail 18 using a round blade. The cut noodles were steamed at a temperature of 100 ° C for 2 minutes and 30 seconds, and then dried in hot air at 90 ° C for 25 minutes to prepare non-cooked instant yakisoba. 70g of this non-fermented instant yakisoba was sealed and packed.

[비교예 6][Comparative Example 6]

실시예 10~12에 있어서, 제조예 2의 가열조립된 소맥분의 분쇄물 대신에 참고예 1의 비가열로 조립한 소맥분의 분쇄물을 사용한 것 이외는, 상기 실시예 10~12와 동일한 방법으로 비유탕 즉석 야키소바를 얻었다.In the same manner as in Examples 10 to 12, except that the pulverized product of wheat flour agglomerated with the unheated column of Reference Example 1 was used in place of the pulverized product of the heat-agglomerated wheat flour of Production Example 2 I got an instant yakisoba.

[비교예 7][Comparative Example 7]

실시예 10~12에 있어서, 소맥분 75질량% 및 감자전분 25질량%로 이루어지는 즉석면용 곡분조성물을 사용하고, 가열조립된 소맥분의 분쇄물을 사용하지 않은 것 이외는, 상기 실시예 10~12와 동일한 방법으로 비유탕 즉석 야키소바를 얻었다.Examples 10 to 12 were obtained in the same manner as in Examples 10 to 12 except that the instant cotton nodule composition consisting of wheat flour 75% by mass and potato starch 25% by mass was used and the pulverized material of the heat- In the same way, we got a non-fermented instant yakisoba.

[비유탕 즉석 야키소바의 평가][Evaluation of non-fermented instant yakisoba]

실시예 10~12, 및 비교예 6, 7에서 얻어진 비유탕 즉석 야키소바에 500ml의 끓는 물을 붓고 뚜껑을 덮었다. 5분간에 걸쳐서 복원시키고, 탕수만을 제거한 후, 액체소스를 묻혔다. 상기 면을 10명의 패널로 하여금 표 2에 나타내는 평가기준에 따라서 관능평가를 실시하고, 그 평균값을 구하였다. 그 결과를 하기의 표 4에 나타낸다. 또한, 비교예 7의 비유탕 즉석 야키소바를 표준인 3점으로 하였다.500 ml of boiling water was poured into the non-boiled instant Yakisoba obtained in Examples 10 to 12 and Comparative Examples 6 and 7, and the lid was covered. After restoration for 5 minutes, only the water was removed, and the liquid source was buried. The panel was subjected to sensory evaluation according to the evaluation criteria shown in Table 2 for 10 panelists, and the average value thereof was determined. The results are shown in Table 4 below. In addition, the non-boiled instant instant yakisoba of Comparative Example 7 was set as the standard three points.

Figure 112009009093666-pat00003
Figure 112009009093666-pat00003

표 4에 나타내는 바와 같이, α화도가 93%, 97%, 99%인 가열조립 소맥분의 분쇄물 4질량%를 함유하는 즉석면용 곡분조성물을 사용하여 제조한 비유탕 즉석 야키소바(실시예 10~12)는, 복원성, 풀림, 외관 및 식감이, 비가열조립된 소맥분을 사용한 비교예 6, 가열조립된 소맥분을 사용하지 않은 비교예 7에 비하여, 현저히 우수했다.As shown in Table 4, the non-cooked instant yakisoba (Examples 10 to 12 (manufactured by Shin-Etsu Chemical Co., Ltd.) prepared by using the instant cotton powder composition containing 4% by mass of the pulverized product of the heat- ) Was remarkably superior to that of Comparative Example 6 in which wheat flour was non-heat-assembled, and Comparative Example 7 in which heat-agglomerated wheat flour was not used.

[실시예 13~15; 비유탕 즉석 중화면][Examples 13 to 15; Immediate Neutral Cotton]

소맥분(닛신세이훈사 제품「토쿠스즈메」) 71질량%, 표 5에 나타내는 제조예 2의 가열조립된 소맥분의 분쇄물 4질량% 및 감자전분(마츠타니카가쿠코교사 제품 「스타비로즈 1300」) 25질량%를 사용하여 균일하게 혼합하여 즉석면용 곡분조성물을 얻었다., 71 mass% of wheat flour (Tokushuzume product of Nisshin Seifun Co., Ltd.), 4 mass% of pulverized product of the heat-agglomerated wheat flour of Production Example 2 shown in Table 5 and potato starch ("Starblow 1300" manufactured by Matsutani Kakako Co., ) Was used to uniformly mix the mixture to obtain an instant cotton composition.

식염 1질량부, 아카칸스이(오리엔탈코보사 제품) 0.4질량부를 물 34질량부에 용해시켜 수용액을 조제하고, 이 수용액을 상기의 즉석면용 곡분조성물 100질량부에 첨가하여 통상적인 방법에 의해 10분간 혼합반죽하여 면반죽을 제조하였다. 상기 면반죽을 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.10㎜의 면띠를 제조한 후, 18번 각의 칼날을 사용하여 면발로 절단하였다. 이 면발을 온도 100℃의 증기로 2분 30초간 증열처리한 후, 온도 90℃의 열풍에서 25분간 건조시켜 비유탕 즉석 중화면을 각각 제조하였다. 이 비유탕 즉석 중화면을 1개당 70g씩 밀봉 포장하였다.1 part by mass of salt and 0.4 part by mass of Akakansui (manufactured by Oriental Kobo Co., Ltd.) were dissolved in 34 parts by mass of water to prepare an aqueous solution. This aqueous solution was added to 100 parts by mass of the instant cotton composition, The mixture was kneaded for one minute to prepare a cotton dough. The face dough was rolled by a conventional method using a face roll to produce a face band having a thickness of 1.10 mm and then cut with a noodle using an 18-blade knife. The flour was heat treated at a temperature of 100 ° C for 2 minutes and 30 seconds, and then dried in a hot air of 90 ° C for 25 minutes to prepare an instant neutralized surface. The instant neutralized surface was sealed and packed in 70 g per one unit.

[비교예 8][Comparative Example 8]

실시예 13~15의 비유탕 즉석 중화면에 있어서, 표 5에 나타내는 제조예 2의 가열조립된 소맥분의 분쇄물(입자지름:1600초과~2000㎛)을 사용하는 것 이외는 동일한 방법으로 비유탕 즉석 중화면을 제조하였다.Except that the pulverized product (particle diameter: over 1600 to 2,000 mu m) of the heat-aged wheat flour of Production Example 2 shown in Table 5 on the instant neutralized surface of the untreated water of Examples 13 to 15 was used, An instant neutralized surface was prepared.

[비교예 9][Comparative Example 9]

실시예 13~15의 비유탕 즉석 중화면에 있어서, 참고예 2의 가열조립된 소맥분의 분쇄물을 사용하는 것 이외는 동일한 방법으로 비유탕 즉석 중화면을 제조하였다.An instant neutralized surface was prepared in the same manner as in Examples 13 to 15, except that the ground agglomerated wheat flour of Reference Example 2 was used.

[비교예 10][Comparative Example 10]

실시예 13~15의 비유탕 즉석 중화면에 있어서, 소맥분 75질량% 및 감자전분 25질량%로 이루어지는 즉석면용 곡분조성물을 사용하여, 가열조립된 소맥분의 분쇄물을 배합하지 않은 것 이외는, 상기 실시예 13~15와 동일한 방법으로 비유탕 즉석 중화면을 제조하였다.The instant cotton neutralized surface of Examples 13 to 15 was prepared by using a wheat flour composition for instant surfacing comprising 75% by mass of wheat flour and 25% by mass of demagnetized iron powder, and the pulverized product of the heat- An instant neutralized surface was prepared in the same manner as in Examples 13 to 15.

[비유탕 즉석 중화면의 평가][Evaluation of Immediate Neutralization Surface of Non-Yutang]

비유탕 중화면의 평가는, 실시예 1~5에서 얻은 상기 즉석면의 평가방법과 동일하게 하여 실시하고, 그 결과를 표 5에 나타낸다. 또한, 비교예 10의 비유탕 중화면을 표준인 3점으로 하였다.The neutralized surface of the untreated water was evaluated in the same manner as in the evaluation of the instant surface obtained in Examples 1 to 5, and the results are shown in Table 5. [ In addition, the neutralized surface of the non-boiling water of Comparative Example 10 was set to three standard values.

Figure 112009009093666-pat00004
Figure 112009009093666-pat00004

표 5에 나타내는 바와 같이, 가열조립된 소맥분 분쇄물의 겉보기 비중이 57.8인 실시예 13, 겉보기 비중이 70.4인 실시예 15는 모두 복원성, 풀림, 외관 및 식감이 우수했다.As shown in Table 5, Example 13, in which the apparent specific gravity of the ground wheat flour was 57.8, and Example 15, which had an apparent specific gravity of 70.4, were excellent in stability, loosening, appearance and texture.

그러나, 겉보기 비중이 본 발명의 범위보다 약간 작은 가열조립된 소맥분의 분쇄물(겉보기 비중 54.5)을 사용한 비교예 8은, 복원성, 풀림은 양호하나, 식감은 표준과 동일한 정도였다. 또, 겉보기 비중이 본 발명의 범위보다 큰 가열조립된 소맥분(겉보기 비중 78.4)을 사용한 비교예 9는, 풀림 및 외관은 표준(비교예 10)과 거의 동일한 정도이나, 복원성, 식감이 좋지 않았다.However, in Comparative Example 8 using the pulverized product (apparent specific gravity: 54.5) of the heat-assembled wheat flour whose apparent specific gravity was slightly smaller than that of the present invention, the stability and loosening were good, but the texture was about the same as the standard. In Comparative Example 9 using a heat-assembled wheat flour (apparent specific gravity: 78.4) having an apparent specific gravity larger than that of the present invention, the release and appearance were almost the same as those of the standard (Comparative Example 10), but the stability and texture were not good.

[실시예 16~18; 유탕 즉석 중화면][Examples 16 to 18; Instant noodles]

소맥분(닛신세이훈사 제품「토쿠스즈메」), 표 6에 나타내는 제조예 2의 가열조립된 소맥분의 분쇄물 및 감자전분(마츠타니카가쿠코교사 제품 「스타비로즈 1300」)를 표 6에 나타내는 배합비율로 균일하게 혼합하여 즉석면용 곡분조성물을 얻었다.The ground wheat flour of the wheat flour (Tokusuze product manufactured by Nisshin Seifun Co., Ltd.), the heat-assembled wheat flour of Production Example 2 shown in Table 6, and the potato starch ("Starb Rose 1300" manufactured by Matsutanika Kakuko Co., And the mixture was homogeneously mixed at a blending ratio to obtain an instant cotton composition.

식염 1질량부, 아카칸스이(오리엔탈코보사 제품) 0.4질량부를 물 34질량부에 용해시켜 수용액을 조제하고, 이 수용액을 상기의 즉석면용 곡분조성물 100질량부에 첨가하여 통상적인 방법에 의해 10분간 혼합반죽하여 면반죽을 제조하였다. 상기 면반죽을 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.10㎜의 면띠를 제조한 후, 20번 둥근 칼날을 사용하여 면발을 절단하였다. 이 면발을 온도 100℃의 증기로 2분 30초간 증열처리한 후, 150℃의 팜유로 1분 30초간 유탕하여, 유탕 즉석 중화면을 각각 제조하였다. 이 유탕 즉석 중화면을 1개당 70g씩 밀봉 포장하였다.1 part by mass of salt and 0.4 part by mass of Akakansui (manufactured by Oriental Kobo Co., Ltd.) were dissolved in 34 parts by mass of water to prepare an aqueous solution. This aqueous solution was added to 100 parts by mass of the instant cotton composition, The mixture was kneaded for one minute to prepare a cotton dough. The face dough was compounded and rolled by a conventional method using a face roll to produce a face band having a thickness of 1.10 mm, and then the face flakes were cut using a round knife No. 20. The flour was heat treated at a temperature of 100 ° C. for 2 minutes and 30 seconds, and then heated at 150 ° C. for 1 minute and 30 seconds with palm oil. Each of the boiled instant neutralized surface was packed with 70 g of each.

[비교예 11~13][Comparative Examples 11 to 13]

실시예 16~18의 유탕 즉석 중화면에 있어서, 소맥분, 참고예 3의 가열조립 전분 및 감자전분을 표 6에 나타내는 배합비율로 균일하게 혼합하여 즉석면용 곡분조성물을 사용하는 것 이외는 동일한 방법으로 유탕 즉석 중화면을 제조하였다.The wheat flour, the heat-agglomerated starch of Reference Example 3 and the potato starch were uniformly mixed at the mixing ratio shown in Table 6 on the instant fresh neutralized surface of Examples 16 to 18, and the same procedure The instant neutralized surface was prepared.

[비교예 14][Comparative Example 14]

실시예 16~18의 유탕 즉석 중화면에 있어서, 소맥분 75질량% 및 감자전분 25질량%로 이루어지는 즉석면용 곡분조성물을 사용하는 것 이외는 동일한 방법으로 유탕 즉석 중화면을 제조하였다.An instant neutralized surface was prepared in the same manner as in Examples 16 to 18 except that the ready-to-use neutralized surface had a wheat flour composition for instant surfacing comprising 75% by mass wheat flour and 25% by mass potato starch.

[유탕 즉석 중화면의 평가][Evaluation of instant noodles on hot water]

실시예 16~18, 및 비교예 11~14에서 얻어진 유탕 즉석 중화면을 넣은 용기에, 400ml의 끓는 물을 붓고 밀폐하여 3시간에 걸쳐서 복원시키고, 농축스프를 넣었다. 상기의 복원한 중화면을 10명의 패널로 하여금 표 2에 나타내는 평가기준에 따라서 관능시험을 실시하였다. 그 결과를 표 6에 나타낸다. 또한, 비교예 14의 유탕 중화면을 표준인 3점으로 하였다.400 ml of boiling water was poured into the container filled with the hot water neutralizing surface obtained in Examples 16 to 18 and Comparative Examples 11 to 14, and the container was closed for 3 hours, and the concentrated soup was added. The restored neutralized surface was subjected to a sensory test according to the evaluation criteria shown in Table 2 for 10 panelists. The results are shown in Table 6. In addition, the nourishing neutralized surface of Comparative Example 14 was set to three standard values.

Figure 112009009093666-pat00005
Figure 112009009093666-pat00005

표 6에 나타내는 바와 같이, 본 발명의 범위의 가열조립된 소맥분의 분쇄물을 배합한 즉석면용 곡분조성물을 사용하여 제조한 유탕 즉석 유탕중화면(실시예 16~18)에서는, 복원성, 풀림, 외관 및 식감이, 표준과 비교하여 양호 내지 극히 양호한 것에 대하여, 가열조립 전분을 배합한 즉석면용 곡분조성물을 사용하여 제조한 유탕 즉석 중화면에 있어서는, 복원성, 풀림, 외관 및 식감이 표준과 동일한 정도이거나 조금 떨어졌다. 또, 가열조립전분을 즉석면용 곡분조성물 중에 1질량%를 초과하여 배합하면, 반죽이 끈적거려 제면하기가 대단히 곤란하므로, 작업성의 면에서 문제가 있었다.As shown in Table 6, in the screen during the hot-water-boiling instantaneous flow (Examples 16 to 18) prepared using the instant-wheat flour composition containing the pulverized product of the heat-agglomerated wheat flour within the range of the present invention, the stability, And texture are good to very good, the stability, loosening, appearance and texture of the instant noodle prepared by using the ready-to-use flour composition containing the heat-agglomerated starch are about the same as the standard It fell a little. In addition, if the heat-agglomerated starch is blended in an amount of more than 1% by mass in the ready-to-use flour composition, it is very difficult to knead the dough and stick to it.

[실시예 19~20; 비유탕 즉석 스파게티][Examples 19 to 20; Non-spicy instant spaghetti]

듀럼소맥분(닛신세이훈사 제품 「듀에리오」), 표 7에 나타내는 제조예 1의 가열조립된 소맥분의 분쇄물 및 감자전분(마츠타니카가쿠코교사 제품 「스타비로즈 1300」)를 표 7에 나타내는 배합비율로 균일하게 혼합하여 즉석면용 곡분조성물을 얻었다.The pulverized product of the heat-agglomerated wheat flour of Preparation Example 1 shown in Table 7 and the potato starch ("Starb Rose 1300" manufactured by Matsutanika Kakuko Co., Ltd.) At a blending ratio shown in Table 1, to obtain an instant cotton composition.

물 34질량부에 식염 1질량부를 용해시킨 수용액을, 상기의 즉석면용 곡분조성물 100질량부에 첨가하여 통상적인 방법에 의해 10분간 혼합반죽하여 면반죽을 제조하였다. 이어서, 이 반죽을 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.60㎜의 면띠로 만든 후, 18번 둥근 칼날을 사용하여 면발로 절단하였다. 절단한 면발을 온도 100℃의 증기로 3분 00초간 증열처리한 후, 100℃의 열풍에서 25분간 건조시켜 비유탕 즉석 스파게티를 각각 제조하였다.An aqueous solution prepared by dissolving 1 part by mass of salt in 34 parts by mass of water was added to 100 parts by mass of the instant cotton composition, and the resulting mixture was kneaded by a conventional method for 10 minutes to prepare a cotton dough. Then, the dough was rolled into a face band of 1.60 mm thickness by a conventional method using a face roll, and then cut with a nail 18 using a round knife. The cut noodles were steamed at a temperature of 100 ° C for 3 minutes and then heated at 100 ° C for 25 minutes to prepare instant spaghetti.

[비교예 15][Comparative Example 15]

실시예 19~20의 비유탕 즉석 스파게티에 있어서, 상기 듀럼소맥분 70질량% 및 감자전분 30질량%로 이루어지는 즉석면용 곡분조성물을 사용하는 것 이외는 동일한 방법으로 비유탕 즉석 스파게티를 제조하였다.The non-spiced instant spaghetti was prepared in the same manner as in Examples 19 to 20 except that the instant cotton spaghetti was prepared by using the instant cotton seed composition comprising 70% by mass of the durum wheat flour and 30% by mass of the potato starch.

[비유탕 즉석 스파게티의 평가][Evaluation of spicy instant spaghetti]

실시예 19~20, 및 비교예 15에서 얻어진 비유탕 즉석 스파게티를 넣은 용기중에, 500ml의 끓는 물을 붓고 밀폐하여 5분간에 걸쳐서 복원시키고, 탕수를 제거한 후, 조리된 레토르트의 소스를 묻혔다. 상기 복원한 스파게티를 10명의 패널로 하여금 표 2에 나타내는 평가기준에 따라서 관능시험을 실시하였다. 그 결과를 표 7에 나타낸다. 또한, 비교예 15의 비유탕 즉석 스파게티를 표준인 3점으로 하였다.500 ml of boiling water was poured into the vessel filled with the non-spiced instant spaghetti obtained in Examples 19 to 20 and Comparative Example 15, and the vessel was sealed and restored for 5 minutes. After the water was removed, the sauce of the cooked retort was buried. The restored spaghetti was subjected to a sensory test according to the evaluation criteria shown in Table 2 for 10 panelists. The results are shown in Table 7. In addition, the non-boiled instant spaghetti of Comparative Example 15 was set as three standard spaghetti.

Figure 112009009093666-pat00006
Figure 112009009093666-pat00006

표 7에 나타내는 바와 같이, 가열조립된 소맥분의 분쇄물을 배합한 즉석면용 곡분조성물을 사용하여 제조한 비유탕 즉석 스파게티(실시예 19~20)에 있어서는, 복원성, 풀림 및 식감이, 표준과 비교하여 극히 양호했다.As shown in Table 7, in the non-spiced instant spaghetti (Examples 19 to 20) prepared by using the ready-to-surfaced flour composition containing the pulverized products of the heat-agglomerated wheat flour, stability, loosening and texture were compared with standards And it was extremely good.

(빵 분쇄물의 사용)(Use of bread crumbs)

[제조예 3][Production Example 3]

(빵의 제조방법)(Preparation method of bread)

소맥분(닛신세이훈사 제 「카메리아」) 100질량부, 생 이스트(오리엔탈코보사 제품) 2질량부, 식염 2질량부 및 물 68질량부를 혼합하고, 저속으로 3분간, 고속으로 7분간 믹싱(믹싱 후의 반죽온도 26℃)하고, 이어서 90분간 발효시켜 펀칭하고, 다시 60분간 발효시켰다. 면반죽 1덩이당 193g씩 분할하여 둥글게 뭉치고, 벤치타임 15~20분간으로 한 후, 몰더를 사용하여 성형했다. 비용적(比容積)을 38로 하여 계산하고, 반죽을 형틀에 채워 넣었다(4덩이씩 채움). 형틀에 채워 넣은 반죽을 온도 38℃, 습도 80%의 조건에서 55분간 호이로(빵 발효기)발효를 실시하였다. 이어서 온도 220℃에서 30~35분간 소성하여 식빵을 얻었다. 소성 후의 식빵의 함유수분은 38%였다.100 parts by mass of wheat flour ("Cameria" manufactured by Nisshin Seifun Co., Ltd.), 2 parts by mass of Biosteast (Oriental Kobo Co., Ltd.), 2 parts by mass of salt and 68 parts by mass of water were mixed and mixed at low speed for 3 minutes and at high speed for 7 minutes The kneading temperature after mixing was 26 DEG C), followed by fermentation for 90 minutes, punching, and further fermentation for 60 minutes. The kneaded pieces were kneaded in an amount of 193 g per one piece of the kneaded cotton, and the kneading time was 15 to 20 minutes. The specific volume (specific volume) was calculated to be 38, and the dough was filled into the mold (filling 4 pieces). The dough filled in a mold was fermented at a temperature of 38 ° C and a humidity of 80% for 55 minutes in a hiro (baker's fermenter). Subsequently, the mixture was baked at a temperature of 220 ° C for 30 to 35 minutes to obtain a bread. The moisture content of the bread after baking was 38%.

[제조예 4][Production Example 4]

(빵 분쇄물의 제조방법)(Method for producing bread crumbs)

상기 제조예 3에 의해 제조하여 얻은 식빵 중, 그 절반을 빵 크러스트와 빵 크럼으로 나누고, 나머지 절반은 온전한 빵 그대로 다음 공정에 사용하였다. 온전한 빵, 빵 크러스트, 빵 크럼을 각각 70℃의 열풍에서 약 40분간 건조시켜, 함유수분을 모두 약 8%로 하였다. 건조 후, 각각을 푸드커터로 분쇄하고, 이어서 체로 걸러서, 10메시의 체를 통과하지 않는 부분(입자지름:2000㎛ 초과), 10.5메시의 체를 통과하고, 16메시의 체를 통과하지 못하는 부분(입자지름:1000~1600㎛), 16메시의 체를 통과하고, 32메시의 체를 통과하지 못하는 부분(입자지름:500~1000㎛), 32메시의 체를 통과하고, 70메시의 체를 통과하지 못하는 부분(입자지름:200~500㎛), 및 70메시의 체를 통과한 부분(입자지름:200㎛ 미만)을 각각 채취하여, 온전한 빵, 빵 크러스트, 빵 크럼의 각 입자지름별 빵 분쇄물을 얻었다.Of the breads prepared according to Preparation Example 3, half of the bread was divided into bread crust and bread crumb, and the remaining half was used for the next step as it was for whole bread. Whole bread, bread crust, and bread crumb were dried in hot air at 70 ° C for about 40 minutes to make all the moisture content about 8%. After drying, each was pulverized with a food cutter and then sieved to obtain a portion (particle diameter: more than 2000 탆) not passing through a sieve of 10 mesh, a portion passing through a sieve of 10.5 mesh, (Particle diameter: 1000 to 1600 占 퐉), a portion (particle diameter: 500 to 1000 占 퐉) passing through a sieve of 16 mesh and not passing through a sieve of 32 mesh, passed through a sieve of 32 mesh, (Particle diameter: 200 to 500 mu m) and a portion (particle diameter: less than 200 mu m) passing through a sieve of 70 mesh were sampled to obtain a bread having a grain size of each of the whole bread, bread crust, To obtain a pulverized product.

[실시예 21~24; 비유탕 즉석 중화면][Examples 21 to 24; Immediate Neutral Cotton]

중력(中力) 소맥분(닛신세이훈사 제품「토쿠스즈메」), 제조예 4에서 얻어진 빵 크럼 분쇄물(입자지름:500~1000㎛), 감자전분(마츠타니카가쿠코교사 제품 「스타비로즈 1300」)를 표 1에 나타내는 배합비율로 균일하게 혼합하여 원료분말을 얻었다. 이것과는 별도로 식염 1질량부, 아카칸스이(오리엔탈코보사 제품) 0.4질량부를 함께 물 34질량부에 용해시켜 수용액을 얻었다. 이 수용액을 상기의 원료분말에 첨가하여 통상적인 방법에 의해 10분간 혼합하여 면반죽을 만들었다. 상기 면반죽을 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.10㎜의 면띠를 제조한 후, 18번 각의 칼날을 사용하여 면발로 절단하여, 날면을 얻었다. 이 날면을 온도 100℃의 증기로 2분 30초간 증열처리한 후, 온도 90℃의 열풍에서 25분간 건조시켜 비유탕 즉석 중화면을 각각 제조하였다. 이 비유탕 즉석 중화면을 1개당 70g씩 밀폐용기에 포장하였다.The crumb pulverized bread crumb (particle size: 500 to 1000 탆) obtained in Production Example 4, potato starch (manufactured by Matsutani Kagakuko Co., Ltd., &quot; Starb Rose &quot; 1300 &quot;) were uniformly mixed at the blending ratios shown in Table 1 to obtain a raw material powder. Apart from this, 1 part by mass of salt and 0.4 part by mass of Akakansui (manufactured by Oriental Kobo) were dissolved in 34 parts by mass of water to obtain an aqueous solution. This aqueous solution was added to the above raw material powder and mixed for 10 minutes by a conventional method to make a cotton dough. The face dough was rolled by a conventional method using a face roll to produce a face band having a thickness of 1.10 mm, and then cut into noodles using a No. 18 knife to obtain a cut face. The blades were subjected to a heat treatment at a temperature of 100 ° C for 2 minutes and 30 seconds, followed by drying in a hot air of 90 ° C for 25 minutes to prepare instant noodles. The instant neutralized surface was packed in an airtight container of 70 g each.

[비교예 16, 17][Comparative Examples 16 and 17]

상기 실시예 21~24에 있어서, 소맥분 75질량부와 감자전분 25질량부를 함유하고, 빵 크럼의 분쇄물을 함유하지 않는 것(비교예 16), 및 소맥분 45질량부와 감자전분 25질량부와 빵 크럼의 분쇄물 30질량부를 함유하는 것(비교예 17)을 사용한 것 이외는, 상기 실시예 21~24와 동일한 방법으로 비유탕 즉석 중화면을 제조하였다.(Comparative Example 16), which contained 75 parts by mass of wheat flour and 25 parts by mass of potato starch and contained no pulverized product of bread crumb, and 45 parts by mass of wheat flour and 25 parts by mass of potato powder (Comparative Example 17) containing 30 parts by mass of crumbs of bread crumbs was used instead of the crushed natural crumbs of Comparative Example 17.

(비유탕 즉석 중화면의 평가)(Evaluation of non-boiling instant noodles)

실시예 21~24, 및 비교예 16, 17에서 얻어진 각각의 비유탕 즉석 중화면을 개봉하여, 450ml의 끓는 물을 붓고 4분간에 걸쳐서 복원시키고, 농축스프를 넣었다. 상기의 복원한 중화면을 10명의 패널에게 먹게 하여 표 2에 나타내는 평가기준에 따라서 평가하고, 그 평균값을 구하였다. 그 결과를 표 8에 나타낸다. 또한, 평가시험은 빵 크럼의 분쇄물을 함유하지 않는 비교예 1의 중화면을, 표준인 3점으로 하였다.Each of the non-boiled instant neutralized surfaces obtained in Examples 21 to 24 and Comparative Examples 16 and 17 was opened, 450 ml of boiling water was poured, restored for 4 minutes, and the concentrated soup was added. The restored neutralized surface was eaten by 10 panelists and evaluated according to the evaluation criteria shown in Table 2, and the average value was obtained. The results are shown in Table 8. In addition, in the evaluation test, the neutralized surface of Comparative Example 1 which does not contain the crushed product of bread crumb was set to three standard points.

Figure 112009009093666-pat00007
Figure 112009009093666-pat00007

표 8에 나타내는 바와 같이, 소맥분을 주체로 하는 원료분말에 특정 입자지름의 빵 크럼 분쇄물 1~20질량부를 함유시킨 것(실시예 21~24)은, 복원성(탕수에서의 복원), 풀림, 외관 및 식감에 있어서 비교예 1의 빵 크럼 분쇄물을 함유시키지 않은 것에 비하여 현저히 우수하다는 것을 알 수 있다. 특히, 빵 크럼의 분쇄물을 1~10질량부 함유시킨 것(실시예21~24)은, 그 효과가 크다는 것을 알 수 있다. 또, 비교예 17의, 특정한 입자지름의 빵 크럼 분쇄물을 30질량부 함유시킨 것은, 제면시에 면띠의 박리가 많고, 면띠가 끊어져서 제면이 불가능했다.As shown in Table 8, it was confirmed that raw material powders mainly containing wheat flour contained 1 to 20 parts by mass of bread crumb pulverized with specific particle diameters (Examples 21 to 24), the stability (restoration in hot water) It was found that the bread crumbs of Comparative Example 1 were significantly superior in appearance and texture to those of Comparative Examples 1 and 2, Particularly, it can be seen that the effect of containing 1 to 10 parts by mass of crushed bread crumb (Examples 21 to 24) is great. Further, in Comparative Example 17, when 30 parts by mass of crumbs of bread crumb having a specific particle diameter was contained, the peeling of the cotton band was much at the time of paving, and the cotton band was broken and the paving was impossible.

[실시예 25~27; 비유탕 즉석 우동][Examples 25 to 27; Non-fermented instant noodles]

중력 소맥분(닛신세이훈사 제품「킨스즈랑」), 제조예 4에서 얻어진 온전한 빵의 분쇄물(입자지름:500~1000㎛), 감자전분(마츠타니카가쿠코교사 제품 「스타비로즈 1300」)를 표 9에 나타내는 비율로 균일하게 혼합하여 원료분말을 얻었다. 이것과는 별도로 식염 2질량부를 물 34질량부에 용해시켜 수용액을 얻고, 이 수용액을 상기의 원료분말에 첨가하여 통상적인 방법에 의해 10분간 혼합하여 면반죽을 만들었다. 상기 면반죽을 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.15㎜의 면띠를 제조한 후, 10번 둥근 칼날을 사용하여 면발로 절단하여, 생우동을 얻었다. 이 생우동을 온도 100℃의 증기로 2분 30초간 증열처리한 후, 온도 95℃의 열풍에서 30분간 건조시켜 비유탕 즉석 우동을 각각 제조하였다. 이 비유탕 즉석 우동을 1개당 70g씩 밀폐용기에 포장하였다.(Particle size: 500 to 1000 占 퐉) and potato starch ("Stabi Rose 1300" manufactured by Matsutani Kakugo Co., Ltd.) obtained in Production Example 4, gravy wheat flour ("Kinsujun" Were uniformly mixed at the ratios shown in Table 9 to obtain raw material powders. Separately, 2 parts by mass of the salt was dissolved in 34 parts by mass of water to obtain an aqueous solution. The aqueous solution was added to the raw material powder and mixed for 10 minutes by a conventional method to prepare a cotton dough. The face dough was compounded and rolled by a conventional method using a face roll to produce a face band having a thickness of 1.15 mm and then cut with a noodle using a round blade of 10 times to obtain a raw milk. This raw milk was steamed for 2 minutes and 30 seconds at a temperature of 100 ° C, and then dried in hot air at 95 ° C for 30 minutes to prepare instant noodles. 70 g of this instant noodle instant noodle was packed in a sealed container.

[비교예 18][Comparative Example 18]

상기 실시예 25~27에 있어서, 원료분말로서 소맥분 65질량부와 감자전분 35질량부를 함유하고, 온전한 빵의 분쇄물을 함유하지 않는 것(비교예 18)을 사용한 것 이외는 실시예 25~27과 동일한 방법으로 비유탕 우동을 제조하였다.Examples 25 to 27 were produced in the same manner as in Examples 25 to 27 except that 65 parts by mass of wheat flour and 35 parts by mass of potato starch were used as raw material powders, Were prepared in the same manner as in Example 1.

(비유탕 즉석 우동의 평가)(Evaluation of non-hot water instant noodles)

상기 실시예 25~27 및 비교예 18에서 얻어진 각각의 비유탕 즉석 우동을 개봉하여, 500ml의 끓는 물을 붓고 5분간에 걸쳐 복원하고, 분말 스프를 넣었다. 이 복원한 우동을 10명의 패널에게 먹게 하여 표 2에 나타내는 평가기준에 따라서 평가시험을 실시하고, 그 평균값을 구하였다. 그 결과를 표 9에 나타낸다. 또한, 평가시험은 온전한 빵의 분쇄물을 함유하지 않는 비교예 18의 우동을 표준인 3점으로 하였다.Each of the non-fermented instant noodles obtained in Examples 25 to 27 and Comparative Example 18 was opened, and 500 ml of boiling water was poured therein, restored over 5 minutes, and powdered soup was added. The restored udon was eaten by 10 panelists, and an evaluation test was conducted according to the evaluation criteria shown in Table 2, and the average value was obtained. The results are shown in Table 9. In addition, in the evaluation test, the noodles of Comparative Example 18, which did not contain the crumbs of the whole bread, were set to the standard three points.

Figure 112009009093666-pat00008
Figure 112009009093666-pat00008

표 9에 나타내는 바와 같이, 소맥분을 주체로 하는 원료분말에 특정 입자지름의 온전한 빵의 분쇄물 1~20질량부를 함유시킨 것(실시예 25~27)은, 복원성, 풀림 및 식감이 비교예 3의 온전한 빵의 분쇄물을 함유시키지 않은 것에 비하여 현저히 우수한 것을 알 수가 있다. 특히, 온전한 빵의 분쇄물 1~8질량부를 함유시킨 것(실시예 25~27)은, 효과가 크다는 것을 알 수 있다.As shown in Table 9, it was confirmed that the raw material powders having a wheat flour as a main component contained 1 to 20 parts by mass of crushed raw bread having a specific particle diameter (Examples 25 to 27) Of the whole bread of the present invention is not contained. Particularly, it is found that 1 to 8 parts by mass of crumbs of whole bread are contained (Examples 25 to 27), which is effective.

[실시예 28~30; 비유탕 즉석 야키소바][Examples 28 to 30; Non-fermented instant yakisoba]

중력 소맥분(닛신세이훈사 제품「토쿠스즈메」), 제조예 4에서 얻어진 빵 크러스트 분쇄물(입자지름:500~1000㎛), 감자전분(마츠타니카가쿠코교사 제품 「스타비로즈 1300」)를 표 10에 나타내는 비율로 균일하게 혼합하여 원료분말을 얻었다. 이것과는 별도로, 식염 1질량부, 아카칸스이(오리엔탈코보사 제품) 0.4질량부를 함께 물 34질량부에 용해시켜 수용액을 얻고, 이 수용액을 상기의 원료분말에 첨가하여 통상적인 방법에 의해 10분간 혼합하여 면반죽을 만들었다. 이어서 상기 면반죽을 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.10㎜의 면띠를 제조한 후, 18번 둥근 칼날을 사용하여 면발로 절단하여, 날면을 얻었다. 이 날면을 온도 100℃의 증기로 2분 30초간 증열처리한 후, 온도 90℃의 열풍에서 25분간 건조시켜 비유탕 즉석 야키소바를 각각 제조하였다. 이 비유탕 즉석 야키소바를 1개당 70g씩 밀폐용기에 포장하였다.(Particle size: 500 to 1000 占 퐉) and potato starch ("Stabi Rose 1300" manufactured by Matsutani Kagakuko Co., Ltd.) obtained in Production Example 4 were added to the above-mentioned crushed wheat flour (Tokushuzume, product of Nisshin Seifun Co., Were uniformly mixed at the ratios shown in Table 10 to obtain raw material powders. Apart from this, 1 part by mass of salt and 0.4 part by mass of Akakansui (Oriental Kobo) were dissolved together in 34 parts by mass of water to obtain an aqueous solution. The aqueous solution was added to the above raw material powder, The mixture was mixed to make a cotton dough. The face dough was then compounded and rolled by a conventional method using a face roll to produce a face band having a thickness of 1.10 mm, and then cut into noodles using an 18 round knife to obtain a cut face. The blades were subjected to a heat treatment at a temperature of 100 ° C for 2 minutes and 30 seconds, followed by drying in a hot air of 90 ° C for 25 minutes to prepare a non-baked instant yakisoba. This bamboo instant yakisoba was packed in an airtight container of 70g per piece.

(비교예 19)(Comparative Example 19)

상기 실시예 28~30에 있어서, 소맥분 75질량부와 감자전분 25질량부를 함유하고, 빵 크러스트의 분쇄물을 함유하지 않는 것(비교예 19)을 사용한 것 이외는 실시예 28~30과 동일한 방법으로 비유탕 야키소바를 제조하였다.In the same manner as in Examples 28 to 30 except that 75 parts by mass of wheat flour and 25 parts by mass of potato starch were used in Examples 28 to 30 and that no pulverized bread crust was used (Comparative Example 19) Was prepared.

(비유탕 즉석 야키소바의 평가)(Evaluation of non-fermented instant yakisoba)

상기 실시예 28~30 및 비교예 19에서 얻어진 비유탕 즉석 야키소바를 개봉하여, 500ml의 끓는 물을 붓고 5분간에 걸쳐서 복원시키고, 탕수만 제거한 후, 액체소스를 묻혔다. 이 복원한 야키소바를 10명의 패널에게 먹게 하여 표 2에 나타내는 평가기준에 따라서 평가하고, 그 평균값을 구하였다. 그 결과를 표 10에 나타낸다. 또한, 평가시험은 빵 크러스트의 분쇄물을 함유하지 않는 비교예 19의 야키소바를, 표준인 3점으로 하였다.The non-fermented instant Yakisoba obtained in the above Examples 28 to 30 and Comparative Example 19 was opened, and 500 ml of boiling water was poured and restored for 5 minutes. Only the boiled water was removed, and the liquid source was buried. The restored yakisoba was eaten by 10 panelists and evaluated according to the evaluation criteria shown in Table 2, and the average value was obtained. The results are shown in Table 10. In addition, in the evaluation test, the yakisoba of Comparative Example 19 containing no pulverized product of bread crust was taken as the standard three points.

Figure 112009009093666-pat00009
Figure 112009009093666-pat00009

표 10에 나타내는 바와 같이, 소맥분을 주체로 하는 원료분말에 특정한 입자지름의 빵 크러스트 분쇄물 4~20질량부를 함유시킨 것(실시예 28~30)은, 복원성, 풀림, 외관 및 식감이, 비교예 19의 빵 크러스트 분쇄물을 함유하지 않는 것에 비하여 현저히 우수한 것을 알 수 있다. 특히, 빵 크러스트의 특정한 입자지름의 분쇄물을 4~8질량부 함유시킨 것(실시예 28, 29)은 효과가 큰 것을 알 수 있다.As shown in Table 10, it was confirmed that the raw material powders having a wheat flour as a main component contained 4 to 20 parts by mass of crumb crumble crumbs having specific particle sizes (Examples 28 to 30), the stability, loosening, appearance, Which is significantly superior to the one in which the crumb crumble material of Example 19 is not contained. Particularly, it can be seen that the bread crust containing 4 to 8 parts by mass of crushed product having a specific particle diameter (Examples 28 and 29) has a large effect.

[실시예 31~34; 비유탕 즉석 중화면][Examples 31 to 34; Immediate Neutral Cotton]

중력 소맥분(닛신세이훈사 제품「토쿠스즈메」) 71질량부, 제조예 4에서 얻어진 표 11에 기재된 입자지름을 갖는 온전한 빵 분쇄물 4질량부, 감자전분(마츠타니카가쿠코교사 제품 「스타비로즈 1300」) 25질량부를 균일하게 혼합하여 원료분말을 얻었다. , 71 parts by mass of gravitized wheat flour ("Tokusuze" manufactured by Nisshin Seifun Co., Ltd.), 4 parts by mass of whole bread crumbs having particle diameters as shown in Table 11 obtained in Production Example 4, potato starch (manufactured by Matsutanika Kakuko Co., Rose 1300 &quot;) were uniformly mixed to obtain a raw material powder.

이것과는 별도로, 식염 1질량부, 아카칸스이(오리엔탈코보사 제품) 0.4질량부를 함께 물 34질량부에 용해시켜 수용액을 얻고, 이 수용액을 상기의 원료분말에 첨가하여 통상적인 방법에 의해 10분간 혼합하여 면반죽을 만들었다. 상기 면반죽을, 제면롤을 사용하여 통상적인 방법에 의해 복합, 압연하여 두께 1.10㎜의 면띠를 제조한 후, 18번 각의 칼날을 사용하여 면발로 절단하여, 생중화면을 얻었다. 이 생중화면을 온도 100℃의 증기로 2분 30초간 증열처리한 후, 온도 90℃의 열풍에서 25분간 건조시켜 비유탕 즉석 중화면를 각각 제조하였다. 이 비유탕 즉석 중화면을 1개당 70g씩 밀폐용기에 포장하였다.Apart from this, 1 part by mass of salt and 0.4 part by mass of Akakansui (Oriental Kobo) were dissolved together in 34 parts by mass of water to obtain an aqueous solution. The aqueous solution was added to the above raw material powder, The mixture was mixed to make a cotton dough. The face dough was compounded and rolled by a conventional method using a face roll to produce a face band having a thickness of 1.10 mm and then cut with a noodle using an 18th blade to obtain a live face image. The live screen was subjected to an enhanced heat treatment at a temperature of 100 ° C for 2 minutes and 30 seconds, followed by drying in a hot air of 90 ° C for 25 minutes to prepare an instant neutralized surface. The instant neutralized surface was packed in an airtight container of 70 g each.

또한, 실시예 34에 있어서의 온전한 빵의 분쇄물은, 입자지름이 500~1000㎛인 온전한 빵 분쇄물과 입자지름이 200~500㎛인 온전한 빵 분쇄물을 등량으로 혼합한 것이다.The whole bread crumbs in Example 34 were obtained by mixing the whole bread crumbs having a particle size of 500 to 1000 μm and the whole bread crumbs having a particle diameter of 200 to 500 μm in an equal amount.

(비교예 20~22)(Comparative Examples 20 to 22)

실시예 31~34에 있어서, 온전한 빵 분쇄물로서 표 11에 기재된 입자지름의 것을 사용한 것 이외는, 실시예 31~34와 동일한 방법으로 비유탕 즉석 중화면을 제조하였다(비교예 20 및 21). 또, 소맥분 75질량부와 감자전분 25질량부를 함유하고, 온전한 빵의 분쇄물을 함유하지 않는 원료분말을 사용하여, 실시예 31~34와 동일한 방법으로 비유탕 즉석 중화면을 제조하였다(비교예 22).(Comparative Examples 20 and 21) were prepared in the same manner as in Examples 31 to 34 except that as the whole bread crumbs of Examples 31 to 34, those having a particle size listed in Table 11 were used, . In addition, a non-boiled instant neutralized surface was prepared in the same manner as in Examples 31 to 34, except that raw whey powder containing 75 parts by mass of wheat flour and 25 parts by mass of potato starch and containing no pulverized whole bread was used (Comparative Example 22).

(비유탕 즉석 중화면의 평가)(Evaluation of non-boiling instant noodles)

실시예 21~24의 비유탕 즉석 중화면의 평가와 동일한 방법에 의해 평가하였다. 그 결과를 표 11에 나타낸다. 또한, 평가시험은 온전한 빵의 분쇄물을 함유하지 않는 비교예 22의 비유탕 즉석 중화면을 표준인 3점으로 하였다.The evaluation was carried out in the same manner as in the evaluation of the instant neutralized surface of the untreated water of Examples 21 to 24. [ The results are shown in Table 11. In addition, in the evaluation test, the instant neutralized surface of Comparative Example 22, which did not contain the crumbs of the whole bread, was taken as the standard three points.

Figure 112009009093666-pat00010
Figure 112009009093666-pat00010

표 11에 나타내는 바와 같이, 온전한 빵 분쇄물의 입자지름이 200~1600㎛인 것(실시예 31~34), 특히 200~1000㎛인 것(실시예 31, 32 및 34)을 사용한 경우에, 복원성, 풀림, 외관 및 식감에 있어서 우수하다는 것을 알 수 있다. 입자지름 200㎛ 미만의 온전한 빵 분쇄물(비교예 20)에서는, 다소의 효과는 나타나지만 반드시 충분하다고는 할 수 없다. 한편, 입자지름 2000㎛ 초과의 온전한 빵 분쇄물(비교예 21)에서는, 제면시에 있어서의 면띠의 박리가 많고, 면띠가 끊어져서 제면이 불가능하였다.As shown in Table 11, when the whole bread crumb material had a particle diameter of 200 to 1600 占 퐉 (Examples 31 to 34), particularly 200 to 1000 占 퐉 (Examples 31, 32 and 34) , Loosening, appearance, and texture. In the case of the whole bread crumbs having a particle diameter of less than 200 mu m (Comparative Example 20), although some effects are shown, they are not necessarily sufficient. On the other hand, in the case of the whole bread crumbs having a particle diameter exceeding 2000 占 퐉 (Comparative Example 21), the peeling of the face band at the time of the facetting was large, and the facet was broken and the facet was impossible.

Claims (6)

소맥분을 호화 및 팽화시킨 후, 건조 및 분쇄하여 얻어지는 즉석면용 가열팽화가공된 소맥분의 분쇄물에 있어서,A pulverized product of a wheat flour subjected to heat expansion processing for instantaneous surface obtained by grinding and expanding wheat flour, followed by drying and grinding, 입자지름이 200~1600㎛의 범위이고, α화도가 80%이상이며, 또한 입자지름이 500~700㎛일 때의 겉보기 비중이 55~75g/100ml인 가열조립(加熱造粒)된 소맥분의 분쇄물인 것을 특징으로 하는 즉석면용 가열팽화가공된 소맥분의 분쇄물.(Agglomerated and ground) wheat flour having an apparent specific gravity of 55 to 75 g / 100 ml when the particle diameter is in the range of 200 to 1600 탆, the degree of α is 80% or more, and the particle diameter is 500 to 700 μm Wherein the pulverized product of the heat-expandable processed wheat flour for instantaneous surface is water. 제1항에 있어서,The method according to claim 1, 상기 가열조립된 소맥분의 분쇄물의 α화도가 90%이상인 것을 특징으로 하는 즉석면용 가열팽화가공된 소맥분의 분쇄물.Wherein the degree of transformation of the pulverized product of the heat-agglomerated wheat flour is 90% or more. 삭제delete 상기 청구항 1에 기재된 즉석면용 가열팽화가공된 소맥분의 분쇄물을 1~10질량% 함유하는 것을 특징으로 하는 즉석면용 곡분조성물.A flour composition for instant-on-cotton characterized by comprising 1 to 10% by mass of pulverized wheat flour obtained by heat-expanding the instantaneous cotton according to claim 1. 소맥분을 주체로 하는 곡분원료에, 상기 청구항 1에 기재된 즉석면용 가열팽화가공된 소맥분의 분쇄물을 1~10질량% 함유하는 원료분말을 사용하여 제조한 즉석면.An instant noodle prepared by using raw material powder containing 1 to 10 mass% of pulverized wheat flour obtained by heat-expanding processed instant noodles according to claim 1 in a raw material for flour mainly containing wheat flour. 소맥분을 주체로 하는 곡분원료에, 상기 청구항 1에 기재된 즉석면용 가열팽화가공된 소맥분의 분쇄물을 1~10질량% 함유하는 원료분말을 사용하여, 통상적인 방법에 따라서 제조하는 것을 특징으로 하는 즉석면의 제조방법.A raw material powder containing 1 to 10% by mass of a pulverized product of a wheat flour subjected to thermal expansion processing for instantaneous surface as recited in claim 1 is added to a raw material for flour mainly containing wheat flour according to a conventional method Gt;
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