WO2000018255A1 - Process for producing noodles - Google Patents

Process for producing noodles Download PDF

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Publication number
WO2000018255A1
WO2000018255A1 PCT/JP1999/005328 JP9905328W WO0018255A1 WO 2000018255 A1 WO2000018255 A1 WO 2000018255A1 JP 9905328 W JP9905328 W JP 9905328W WO 0018255 A1 WO0018255 A1 WO 0018255A1
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Prior art keywords
melting point
fat
good
fats
oil
Prior art date
Application number
PCT/JP1999/005328
Other languages
French (fr)
Japanese (ja)
Inventor
Masahisa Ibuki
Ichiro Nakamura
Original Assignee
Fuji Oil Co., Ltd.
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Publication date
Application filed by Fuji Oil Co., Ltd. filed Critical Fuji Oil Co., Ltd.
Publication of WO2000018255A1 publication Critical patent/WO2000018255A1/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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Definitions

  • the present invention relates to a method for producing a kind of oil, and more specifically, to improve the quality such as hot water recirculation property and compatibility with a soup or a seasoning liquid, especially in a non-fried dish, by blending a powdery high melting point fat or oil. And a method for producing the same.
  • dry instant ⁇ is roughly classified into fried ⁇ ⁇ and non-fried ⁇ ⁇ ⁇ according to its manufacturing method.Each form is eaten by pouring hot water into both cups and evening eves and boiled using cooking utensils such as pots. There are some types of bags that are eaten after being eaten, but in any case, these dried products are required to have a quality that can be eaten deliciously by a short heat treatment.
  • the quality required for dry instantaneous water is mainly the degree of penetration of hot water into the instantaneous water in an operation called hot water reconstitution, that is, "restorability", and “fitness” with seasonings such as soups and sauces. Can be evaluated from.
  • the added amount of starch increases the amount of starch, and the resulting non-fried ⁇ has good resilience and loosening properties, but has a large amount of starch in the epidermis Because it comes out, it has a smooth texture and it is hard to say that the soup has a good fit.
  • Japanese Unexamined Patent Publication No. Hei 8-3 085 518 attempts to achieve non-fly porosity by making holes in a quadrangular pyramid during the wire manufacturing process. It can be improved.
  • the method for Oh kicking a hole with a force 5 ,, tool is intended to be securely achieved in a plane rather porous, there is no gloss noodles will be inevitably roughened surface of the noodles, saw eyes A problem arises in terms of the taste of the food.
  • the present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide a non-flying material that has both good resilience and soup familiarity, does not impair the luster of ⁇ , and has a good looseness of ⁇ . It is to provide a manufacturing method of. [Means for solving the problem]
  • the present inventors have conducted intensive studies in order to achieve the above-mentioned object, and as a result, by mixing a certain amount of powdered high melting point fats and oils having a certain melting point into a non-fried oil, the obtained non-fried oil has a renewable property. , Soup familiarity is good In addition, the present inventors have found that the looseness of ⁇ and the glossiness of ⁇ are also good, and have completed the present invention.
  • the gist of the present invention is to mix powdered fats and oils having a melting point of 45 to 75 ° C with 0.2 to 10% by weight based on cereal flour or starch. ⁇ Manufacturing method.
  • oils and fats used in the present invention are not particularly limited as long as they are edible oils and fats, and include palm oil, rapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, safflower oil, bran oil, palm oil, palm Examples thereof include hardened oil of a kernel oil and transesterified oil.
  • the shape of the fat or oil used in the present invention needs to be a powder.
  • the term “powder” refers to a shape such as a limpen, a sphere, or a rod, and may be a so-called powder.
  • the addition of liquid or paste-like fats and oils can improve looseness, but cannot improve resilience and soup familiarity.
  • the particle size of the powdery fats and oils is not particularly limited as long as the average particle size is 0.1 mm or more, but it is preferable that they can be mixed well with flour such as wheat flour or starch used. # All-pass products are preferred.
  • Oil and fat compositions having an average particle diameter of less than 0.1 mm, for example, a fat or oil obtained by emulsifying fats and oils using sugars, proteins, and emulsifiers, and the like, are also referred to as powdered fats and oils.
  • powdered fats and oils In the case of oil, fats and oils and aggregates composed of sugars, proteins, etc. form powder particles. Even if the apparent particle size is large, the actual particle size of the fat is very small (about 10 micron). Therefore, the gap is not clearly formed and does not exert the effect of the present invention.
  • the addition amount of powdery refractory fat used in the present invention 0 for cereal flour or and starches such as wheat flour.
  • a mosquito? Necessary 2-1 0% by weight, preferably from 0.5 to 3 % By weight. If the content is less than 0.2%, the obtained non-fried rice will be inferior in looseness, and if it exceeds 10%, the obtained non-fried rice will become powdery, which will cause a problem in the taste as a product.
  • the melting point of these powdery high melting point fats and oils must be 45 to 75, preferably 50 to 65 ° C. If the melting point of the powdery high melting point fat is less than 45 ° C, it dissolves during drying, so that the fat and oil floats out on the non-fry surface and is liable to be oxidized and deteriorated to produce a perishable odor. I will. Furthermore, when the melting point is low and the liquid or paste is used, it is difficult to improve the resilience and conformability, as described above. ⁇ The reason is that the fats and oils dissolve into the dough and become integrated, making it difficult to create fine voids in the dough. On the other hand, when the temperature exceeds 75 ° C, the resilience of the obtained non-fly This is not preferred.
  • the method for preparing the type IV in the present invention is not particularly limited except that a powdery high melting point fat is blended, and an existing method can be applied.
  • a mixture of wheat flour and starch is mixed with a powdered fat according to the present invention ⁇ ) a high melting point fat and oil, and seasonings such as salt and, if necessary, salt and water are added.
  • seasonings such as salt and, if necessary, salt and water are added.
  • rolling and cutting are performed according to a standard method, and after steaming, non-fried rice is obtained by hot-air drying.
  • the timing of adding the powdered high melting point fats and oils of this study is, of course, necessary to add before drying 5 ', the process before that is not limited to any particular mixing It may be added when possible. Preferably, it forces previously mixed in the powder of flour or starch used? Can be uniformly mixed, yet superior in operability.
  • Table 2 shows the results. ⁇ (Table 1) One combination Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Flour 7 500 (g) ⁇
  • Example 4-15 Comparative Example 3
  • -Refined rapeseed oil was hardened to produce three hardened rapeseed oils having different degrees of hardening, completely heated and melted, and then sprayed into a cooling tower at 5 ° C to obtain powder.
  • the mixture was passed through a 10 # sieve to obtain three types of powdered high melting point fats (powdered fats B, C, and D).
  • the melting points of the powdery high melting point fats at this time were powder fat B: o
  • powder fat C 63 ° C
  • powder fat D 72
  • the average particle diameters were 0.45 mm and 0.35 mm, respectively. 0.3 mm.
  • Table 3 shows the results.
  • Powdered fat D 30 (Table 4) Sensory evaluation results Evaluation item Example 4
  • Example 5 Comparative example 3 Restorability Good Good Bad
  • the non-fried rice of the present invention has good restorability and soup familiarity, and also has good gloss, looseness and texture. If a powder having a melting point lower than that of the powdered high melting point fat of the present invention is used, there is no problem in the loosening property and texture as described so far, but the restoring property and soup adaptability are poor. You can see that.
  • a conventional non-fried powder has good restorability and soup familiarity, and also has good gloss and unraveling property.
  • the power that could not be produced was powdered with a melting point of 45 ° C to 75 ° C.
  • a melting point 45 ° C to 75 ° C.

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

Abstract

A process for producing noodles characterized in that a powdery fat having a melting point of from 45 to 75 °C is employed at a ratio of 0.1 to 10 % by weight based on a cereal flour optionally together with starch. This process makes it possible to easily produce noodles, in particular non-fry noodles, which are excellent in recovery, compatibility with soup and gloss and can be readily loosened.

Description

明細書  Specification
発明の名称、 麵類の製造方法 Title of the invention, method of manufacturing the type 麵
技術分野 Technical field
本発明は、 麵類の製造方法に関し、 詳しくは粉末状の高融点油脂を 配合することにより、 特にノンフライ麵において湯戻り性やスープや調 味液とのなじみ性等の麵質を向上させる麵類の製造方法に関する。  TECHNICAL FIELD The present invention relates to a method for producing a kind of oil, and more specifically, to improve the quality such as hot water recirculation property and compatibility with a soup or a seasoning liquid, especially in a non-fried dish, by blending a powdery high melting point fat or oil. And a method for producing the same.
冃景技術 Landscape technology
一般に乾燥即席麵は、 その製法によりフライ麵とノンフライ麵に大 きく分類され、 食する形態としてはどちらもお湯を注いで食するカップ 夕イブのものと、 なべ等の調理器具を用いて煮るなどして食する袋麵夕 ィプのものがあるが、 いずれもこれら乾燥麵は短時間の熱処理によって 美味しく食する状態にまでなるといぅ麵質が求められる。  In general, dry instant 麵 is roughly classified into fried ノ ン and non-fried に よ り according to its manufacturing method.Each form is eaten by pouring hot water into both cups and evening eves and boiled using cooking utensils such as pots. There are some types of bags that are eaten after being eaten, but in any case, these dried products are required to have a quality that can be eaten deliciously by a short heat treatment.
乾燥即席麵に求められる麵質は、 主として、 熱湯による湯戻しと呼 ばれる操作における即席麵への湯の浸透の程度、 すなわち 「復元性」 、 スープやソース等の調味液との 「なじみ性」 から評価できる。  The quality required for dry instantaneous water is mainly the degree of penetration of hot water into the instantaneous water in an operation called hot water reconstitution, that is, "restorability", and "fitness" with seasonings such as soups and sauces. Can be evaluated from.
復元性やなじみ性を向上させるための 1つの方法は、 麵を多孔質化 させることである。 フライ翹はフライ処理による乾燥で、 麵生地から一 気に水分が揮散するため十分な多孔質化が可能となり、 復元性やなじみ 性は良好にできる。 しかしながら、 ノンフライ麵は熱風乾燥等によ り水 分揮散をさせるため十分な多孔質化が困難であり、 フラィ麵に比較して 復元性ゃス一プとのなじみ性において問題を生じている。  One way to improve resilience and conformability is to make 麵 porous. Fried forage is dried by frying. 、 Since water evaporates at once from the dough, it can be made sufficiently porous, and its resilience and adaptability can be improved. However, it is difficult for non-fry to be sufficiently porous because of water volatilization by hot-air drying and the like, and there is a problem in compatibility with the resilience and space compared to fly.
従来より、 ノンフライ麵の復元性を良好にするために麵の原材料と して小麦粉に澱粉系のものを多量に添加する方法が行われている力5'、 こ の方法だと澱粉が糊化して麵同士の結着性が高まり、 ほぐれ性において 問題を生じやすい。 特公昭 5 6 - 9 0 9 8号は、 ノンフライ麵の復元性 改良のために澱粉を一定量添加するとともに、 ほぐれ性改良のために油 脂を添加してかかる問題点を克服することを開示する力 復元性とほぐ れ性にある程度の改良効果がみられるものの、 澱粉の添加量が多す 、る と出来上がったノンフライ麵は復元性、 ほぐれ性は良好なれど、 澱粉が 麵表皮に多く出てしまうため、 つるつるとした食感になってスープとの なじみ性が良好になっているとは言い難いものとなってしまう。 Conventionally, a method of adding a large amount of starch to wheat flour as a raw material of (1) has been used to improve the resilience of non-fry ( 5) .In this method, starch is gelatinized. The binding between hands is increased, and the looseness is improved. Prone to problems. Japanese Examined Patent Publication No. 56-9908 discloses that a certain amount of starch is added to improve the resilience of Non-Fly 麵, and that oils and fats are added to improve the loosening properties to overcome such problems. Despite some improvement in restoring and unraveling properties, the added amount of starch increases the amount of starch, and the resulting non-fried は has good resilience and loosening properties, but has a large amount of starch in the epidermis Because it comes out, it has a smooth texture and it is hard to say that the soup has a good fit.
特開平 8— 3 0 8 5 1 8は、 ノンフライ麵の多孔質化を、 麵線製造 工程中に四角錐にて穴を開けることにより達成しようとしたもので、 復 元性、 スープなじみ性を改良できるとしている。 この方法は多孔質化と いう面においては確実に達成されるものである力5、、 工具を用いて穴をあ けるため、 どうしても麵の表面が荒れてしまい麵の光沢がなくなり、 見 た目の美味しさという点においては問題を生じるものである。 Japanese Unexamined Patent Publication No. Hei 8-3 085 518 attempts to achieve non-fly porosity by making holes in a quadrangular pyramid during the wire manufacturing process. It can be improved. The method for Oh kicking a hole with a force 5 ,, tool is intended to be securely achieved in a plane rather porous, there is no gloss noodles will be inevitably roughened surface of the noodles, saw eyes A problem arises in terms of the taste of the food.
以上のように、 復元性、 なじみ性ともに充分満足できるノンフライ 麵の製造技術は開発されていないのが実状である。  As described above, in fact, no non-flying manufacturing technology has been developed that can sufficiently satisfy both the resilience and conformability.
発明の開示 Disclosure of the invention
〔発明力解決しょうとする課題〕  [Issues to be solved]
本発明は、 上記の問題に鑑みてなされたものであり、 その目的は、 復元性、 スープなじみ性がともに良好であり、 麵の艷を損ねず、 麵のほ ぐれ性も良好であるノンフライ麵の製造方法を提供することにある。 〔課題を解決するための手段〕  The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide a non-flying material that has both good resilience and soup familiarity, does not impair the luster of 麵, and has a good looseness of 性. It is to provide a manufacturing method of. [Means for solving the problem]
本発明者らは、 上記の目的を達成するため鋭意検討の結果、 ある一 定の融点をもつ粉末状の高融点油脂を一定量ノンフライ麵に配合する事 により、 得られたノンフライ麵は復元性、 スープなじみ性が良好であり 、 しかも麵のほぐれ性、 麵の艷も良好であることを見出し、 本発明を完 成するに至った。 The present inventors have conducted intensive studies in order to achieve the above-mentioned object, and as a result, by mixing a certain amount of powdered high melting point fats and oils having a certain melting point into a non-fried oil, the obtained non-fried oil has a renewable property. , Soup familiarity is good In addition, the present inventors have found that the looseness of 麵 and the glossiness of 麵 are also good, and have completed the present invention.
即ち本発明は、 融点 4 5〜 7 5 °Cの粉末状の油脂を穀類粉または及 び澱粉に対して 0 . 2〜 1 0重量％配合することを骨子とする麵类！ ^製 造方法である。  That is, the gist of the present invention is to mix powdered fats and oils having a melting point of 45 to 75 ° C with 0.2 to 10% by weight based on cereal flour or starch. ^ Manufacturing method.
この粉末状の高融点油脂を添加することによって、 復元性やスープ なじみ性が良好になる理由は、 詳細には不明だが、 添加された粉末状の 高融点油脂がその乾燥工程中にごく一部しか溶解せずにノンフライ麵生 地中に空隙を作り、 ノンフライ麵生地中および表面に微細な穴を開け、 その空隙に湯が浸透する事により、 復元性が向上し、 スープとのなじみ 性も良好になると推測している。 さらには、 生じる空隙力微細であるた めに麵の艷が損なわれず、 本来油脂のもつ離型効果も働いてほぐれ性も 向上すると考えられる。  The reason why the addition of the powdery high melting point fat improves the resilience and soup adaptability is unknown in detail, but only a part of the added powdery high melting point fat during the drying process. Non-fry 麵 麵 せ 麵 麵 隙 空 隙 隙 隙 隙 ノ ン ノ ン ノ ン ノ ン 隙 ノ ン ノ ン ノ ン ノ ン ノ ン ノ ン ノ ン ノ ン ノ ン ノ ン ノ ン ノ ン ノ ン ノ ン ノ ン ノ ンI guess it will be better. Furthermore, it is thought that the glossiness of 麵 is not impaired due to the minute void force that is generated, and that the release effect of the oils and fats also works and the loosening property is improved.
本発明で用いられる油脂は食用油脂であれば特に限定されるもので はなく、 パーム油、 菜種油、 大豆油、 ひまわり油、 コーン油、 綿実油、 サフラワー油、 术ぬか油、 やし油、 パーム核油の硬化油およびエステル 交換油等が例示できる。  The oils and fats used in the present invention are not particularly limited as long as they are edible oils and fats, and include palm oil, rapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, safflower oil, bran oil, palm oil, palm Examples thereof include hardened oil of a kernel oil and transesterified oil.
本発明に用いる油脂の形状は粉末である必要がある。 粉末状とは、 リンペン状、 球状、 棒状等のものを指し、 いわゆる粉体であればよい。 液状またはペースト状の油脂を添加すると、 麵ほぐれ性は改良できるが 、 復元性、 スープなじみ性までは改良できない。 粉末油脂の作成方法は 特に限定されることはない力、 溶解した油脂を冷却塔 （チラ一） の中へ 噴霧して粉末化するスプレークーリング方式や溶解した油脂を冷却され たドラム上へ流し固化せしめてかきとるドラムフレーク方式等力5'挙げら れる O The shape of the fat or oil used in the present invention needs to be a powder. The term “powder” refers to a shape such as a limpen, a sphere, or a rod, and may be a so-called powder. The addition of liquid or paste-like fats and oils can improve looseness, but cannot improve resilience and soup familiarity. There is no particular limitation on the method of preparing the powdered fats and oils. Spray cooling method in which the dissolved fats and oils are sprayed into a cooling tower (chiller) and powdered, and the dissolved fats and oils are poured onto a cooled drum and solidified 5挙 げ O
粉末状の油脂の粒子径は平均粒子径が 0 . 1 mm以上であれば特に 限定されないが、 使用する小麦粉や澱粉等の穀粉とうまく混合できるこ とが好ましく、 J I S規格篩大きさにおいて 1 0 #オールパス品くちい の大きさが好ましい。 平均粒子径カ0.1mm未満のもの、 例えば、 糖類、 蛋白質、 乳化剤を用いて油脂を乳化したものを噴霧乾燥などして得られ る油脂組成物も 「粉末油脂」 と呼ばれている力、 このものは多数の微細 な油脂粒子と糖類、 蛋白質などからなる集合体が粉末粒子を形成し、 見 かけ状の粒子径が大きくとも、 油脂の実質的粒径は非常に小さな （10ミ クロン程度） ものとなっている、 そのため、 上記空隙は明瞭には形成さ れず本発明の効果を奏さない。  The particle size of the powdery fats and oils is not particularly limited as long as the average particle size is 0.1 mm or more, but it is preferable that they can be mixed well with flour such as wheat flour or starch used. # All-pass products are preferred. Oil and fat compositions having an average particle diameter of less than 0.1 mm, for example, a fat or oil obtained by emulsifying fats and oils using sugars, proteins, and emulsifiers, and the like, are also referred to as powdered fats and oils. In the case of oil, fats and oils and aggregates composed of sugars, proteins, etc. form powder particles. Even if the apparent particle size is large, the actual particle size of the fat is very small (about 10 micron). Therefore, the gap is not clearly formed and does not exert the effect of the present invention.
本発明に用いる粉末状の高融点油脂の添加量は、 小麦粉などの穀類 粉または及び澱粉に対して 0 . 2〜 1 0重量％であることカ?必要であり 、 好ましくは 0 . 5〜 3重量％である。 0 . 2 %未満であると得られた ノンフライ麵のほぐれ性が劣ってしまい、 1 0 %を超えると得られたノ ンフライ麵が粉っぽくなつてしまい商品としての味に問題を生ずる。 The addition amount of powdery refractory fat used in the present invention, 0 for cereal flour or and starches such as wheat flour. A mosquito? Necessary 2-1 0% by weight, preferably from 0.5 to 3 % By weight. If the content is less than 0.2%, the obtained non-fried rice will be inferior in looseness, and if it exceeds 10%, the obtained non-fried rice will become powdery, which will cause a problem in the taste as a product.
また、 これらの粉末状の高融点油脂の融点は 4 5〜 7 5でであるこ とが必要であり好ましくは 5 0〜 6 5 °Cである。 粉末状の高融点油脂の 融点が 4 5 °C未満であると、 乾燥中に溶解してしまうために、 ノンフラ ィ麵表面に油脂が浮き出て、 酸化劣化して変敗臭を生じ易くなつてしま う。 さらに融点力低く液状またはペース ト状となると、 すでに述べたご とく、 復元性、 なじみ性の改良は困難となる。 麵生地に油脂が溶け込ん で一体となるため生地中への微細な空隙の生成が困難となるためであろ う。 また 7 5 °Cを超えると得られたノンフライ麵の復元性が逆に下がつ てしまうため好ましくない。 The melting point of these powdery high melting point fats and oils must be 45 to 75, preferably 50 to 65 ° C. If the melting point of the powdery high melting point fat is less than 45 ° C, it dissolves during drying, so that the fat and oil floats out on the non-fry surface and is liable to be oxidized and deteriorated to produce a perishable odor. I will. Furthermore, when the melting point is low and the liquid or paste is used, it is difficult to improve the resilience and conformability, as described above.油 The reason is that the fats and oils dissolve into the dough and become integrated, making it difficult to create fine voids in the dough. On the other hand, when the temperature exceeds 75 ° C, the resilience of the obtained non-fly This is not preferred.
本発明における麵類の作成方法は粉末状の高融点油脂を配合するこ とを除いては特に限定されるものではなく既存の方法が適用できる。 一 例をあげると、 小麦粉と澱粉の混合物に本発明にしたがつた粉末状^)高 融点油脂を添加混合し、 かんすいや必要に応じて食塩等の調味料、 水を 加えた後、 混捏りし、 定法により圧延、 切出しを行い蒸煮後、 熱風乾燥 によりノンフライ麵を得る。  The method for preparing the type IV in the present invention is not particularly limited except that a powdery high melting point fat is blended, and an existing method can be applied. For example, a mixture of wheat flour and starch is mixed with a powdered fat according to the present invention ^) a high melting point fat and oil, and seasonings such as salt and, if necessary, salt and water are added. Then, rolling and cutting are performed according to a standard method, and after steaming, non-fried rice is obtained by hot-air drying.
本究明の粉末状高融点油脂の添加時期は当然のことながら乾燥する 前に添加することは必要である力5'、 それより前のどの工程であるかは別 に限定されるわけではなく混合可能な時期に添加すればよい。 好ましく は、 使用する小麦粉や澱粉の粉体にあらかじめ混合しておく方力 ?均一に 混合でき、 しかも操作性において優れている。 The timing of adding the powdered high melting point fats and oils of this study is, of course, necessary to add before drying 5 ', the process before that is not limited to any particular mixing It may be added when possible. Preferably, it forces previously mixed in the powder of flour or starch used? Can be uniformly mixed, yet superior in operability.
実施例及び比較例 Examples and comparative examples
以下に本発明をよりわかりやすくするために、 実施例を用いて述べ o  Hereinafter, in order to make the present invention more understandable, description will be given using examples.o
〔実施例 1— 3、 比較例 1 - 2 ]  [Example 1-3, Comparative Example 1-2]
精製パーム油を極度硬化して、 完全に加熱溶融せしめた後、 冷却された ドラム上に流し、 固化した油脂をかきとり粉砕した後、 1 0 #の篩を通 過させて粉末状の高融点油脂 （粉末油脂 A) を得た。 この時の粉末状の 高融点油脂の融点は 5 8 °Cであり平均粒子径は 0 . 3 5 mmであった。 粉末油脂 Aを用い表 1に示す配合にて混捏りし、 麵生地を調製した。 調 製した生地を圧延、 切出し （切刃 # 1 6角、 麵線厚み 0.85mm) 蒸し器 で 2分間蒸し、 型枠にいれ 9 0 °Cで 1 0分間熱風乾燥を行ってノンフラ ィ麵を得た。 それぞれ作成したノンフライ麵 1 0 0 gに市販ラーメンス —プを入れ熱湯を 1 5 0 m l注ぎ、 4分後に試食して官能評価を行った After refined palm oil is extremely hardened and completely heated and melted, it is poured on a cooled drum, and the solidified fat is scraped and crushed, and then passed through a 10 # sieve to obtain a powdery high melting point fat. (Powder fat A) was obtained. At this time, the melting point of the powdery high melting point fat was 58 ° C., and the average particle size was 0.35 mm. The powdered fat A was mixed and kneaded with the composition shown in Table 1 to prepare a dough. Roll and cut the prepared dough (cutting edge # 16 hexagon, wire thickness 0.85mm) Steam with a steamer for 2 minutes, put in a mold, and dry with hot air at 90 ° C for 10 minutes to obtain non-fly Was. Non-fried し た 100 g of each prepared non-fried ramen -Put 150 ml of boiling water and pour it, and after 4 minutes, taste it and perform sensory evaluation
結果を表 2に示す。 ― (表 1 ) 一 配合 実施例 1 実施例 2 実施例 3 比較例 1 比較例 2 小麦粉 7 5 0 ( g ) ― Table 2 shows the results. ― (Table 1) One combination Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Flour 7 500 (g) ―
馬 粉 2 5 0 Horse flour 2 5 0
かんすい 4 . 5 4.5
食塩 2 0 Salt 20
粉末油脂 A 5 2 0 8 0 1 1 2 0 水 3 8 0 一 Powdered fat A 5 2 0 8 0 1 1 2 0 Water 3 8 0 1
(表 2 ) (Table 2)
官能評価結果 評価項目 実施例 1 実施例 2 実施例 3 比較例 1 比較例 2 復元性 良好 良好 良好 不良 良好 スープなじみ性 良好 良好 良好 不良 良好 麵の艷 良好 良好 良好 良好 不良 ほぐれ'性 良好 良好 良好 不良 良好 食感 良好 良好 良好 不良 不良 以上の結果のように、 本発明のノンフライ麵は、 評価すベての項目 について良好であり、 優れたノンフライ麵であることが分かる。 比較例Sensory evaluation results Evaluation items Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Restorability Good Good Good Good Bad Good Good Soup familiarity Good Good Good Bad Good Glossy good Good Good Good Good Bad Loose Good Good Good Good Bad Good texture Good Good Good Bad Bad As can be seen from the above results, the non-fried food of the present invention is good for all items evaluated and is an excellent non-fried food. Comparative example
1〜2の結果は、 添加量が本発明より下回ると麵の艷以外が不良となり 商品価値のないものになってしまい、 添加量が上回ると麵の艷が落ち、 食感も粉っぽくなつてしまい同じく商品価値のないものになることを示 した。 ―The results of 1-2 show that when the amount of addition is less than the present invention, all but the gloss of 麵 are poor. The results showed that the product had no commercial value, and when the added amount was too large, the luster of 麵 was reduced and the texture became powdery, indicating that the product had no commercial value. ―
〔実施例 4一 5、 比較例 3〕 - 精製菜種油を硬化して硬化度の異なる 3種の硬化菜種油を作成し、 完全 に加熱溶融せしめた後、 5 °Cの冷却塔へ噴霧を行い粉末化し、 1 0#の 篩を通過させて 3種の粉末状の高融点油脂 （粉末油脂 B、 C、 D) を得 た。 この時の粉末状の高融点油脂の融点は粉末油脂 B ： o ,粉末油 脂 C ： 63°C、 粉末油脂 D ： 72 であり、 平均粒子径はそれぞれ 0. 45 mm, 0. 35 mm, 0. 3 0 mmであった。 これら 3種の粉末油 脂を用い表 3に示す配合にて、 実施例 1〜3と同様の条件にてノンフラ ィ麵を作成し、 同様に官能評価を行った。 結果を表 4に示す。 [Example 4-15, Comparative Example 3]-Refined rapeseed oil was hardened to produce three hardened rapeseed oils having different degrees of hardening, completely heated and melted, and then sprayed into a cooling tower at 5 ° C to obtain powder. The mixture was passed through a 10 # sieve to obtain three types of powdered high melting point fats (powdered fats B, C, and D). The melting points of the powdery high melting point fats at this time were powder fat B: o, powder fat C: 63 ° C, powder fat D: 72, and the average particle diameters were 0.45 mm and 0.35 mm, respectively. 0.3 mm. Using these three kinds of powdered fats and oils, the composition shown in Table 3 was used to prepare a non-fiber under the same conditions as in Examples 1 to 3, and the sensory evaluation was performed in the same manner. Table 4 shows the results.
(表 3)  (Table 3)
配合表 Recipe
実施例 4 実施例 5 比較例 3 小麦粉 1 000 (g  Example 4 Example 5 Comparative Example 3 Flour 1 000 (g
食塩 1 0 Salt 10
かんすい 5 Kansai 5
水 40 Water 40
粉末油脂 B 30 Powdered fat B 30
粉末油脂 C 30 Powdered fat C 30
粉末油脂 D 30 (表 4 ) 官能評価結果 評価項目 実施例 4 実施例 5 比較例 3 復元性 良好 良好 不良 Powdered fat D 30 (Table 4) Sensory evaluation results Evaluation item Example 4 Example 5 Comparative example 3 Restorability Good Good Bad
スープなじみ性 良好 良好 不良 Soup familiarity good good poor
麵の艷 良好 良好 良好 艷 no luster good good good
ほぐれ 1生 良好 良好 良好 Unraveling 1 life Good Good Good
食感 良好 良好 良好 以上の結果から、 本発明のノ ンフライ麵は、 復元性、 スープなじみ 性は良好でありしかも麵の艷、 ほぐれ性、 食感をも良好であることが分 かる。 本発明の粉末状の高融点油脂の融点よりも低いものを使用すると 、 これまでにいわれているようにほぐれ性、 食感には問題はないが、 復 元性、 スープなじみ性が不良となることが分かる。 From the above results, it can be seen that the non-fried rice of the present invention has good restorability and soup familiarity, and also has good gloss, looseness and texture. If a powder having a melting point lower than that of the powdered high melting point fat of the present invention is used, there is no problem in the loosening property and texture as described so far, but the restoring property and soup adaptability are poor. You can see that.
従来のノンフライ麵では、 復元性、 スープなじみ性が良好であり、 しかも麵の艷、 ほぐれ性をも良好であるものが製造できなかった力 本 発明では、 融点 45°C〜75での粉末状の高融点油脂を添加することにより 、 復元性、 スープなじみ性が良好であり、 しかも麵の艷、 ほぐれ性をも 良好であるノンフライ麵を作成できることが分かり、 澱粉含量を気にす る事もなく、 製造工程に特別な工程を設けらずとも、 優れたノンフライ 麵を製造することが出来、 該業界において有効な手段である。  A conventional non-fried powder has good restorability and soup familiarity, and also has good gloss and unraveling property. The power that could not be produced was powdered with a melting point of 45 ° C to 75 ° C. By adding the high melting point fats and oils, it was found that non-fry, which has good resilience and soup familiarity, and also good gloss and looseness, can be made, and the starch content can be considered. Therefore, it is possible to produce an excellent non-fried material without any special steps in the production process, which is an effective means in the industry.

Claims

請求の範囲 The scope of the claims
(1) 融点 45〜75 °Cの粉末状の油脂を穀類粉または及び澱粉に対し て 0. 2〜 1 0重量％配合することを特徴とする麵類の製造方法。 _ (1) A process for the production of a Class III product, comprising mixing powdery fats and oils having a melting point of 45 to 75 ° C in an amount of 0.2 to 10% by weight with respect to cereal flour or starch. _
(2) 粉末状の油脂の融点が 50〜65 °Cである請求項 1記載の麵頷の 製造方法。 (2) The method according to claim 1, wherein the melting point of the powdery fat is 50 to 65 ° C.
(3) 麵類がノンフライ麵である請求項 1〜 2記載の麵類の製造方法。  (3) The method according to any one of claims 1 to 2, wherein the type is non-fried.
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