JP4253136B2 - Noodle manufacturing method - Google Patents
Noodle manufacturing method Download PDFInfo
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- JP4253136B2 JP4253136B2 JP2001099073A JP2001099073A JP4253136B2 JP 4253136 B2 JP4253136 B2 JP 4253136B2 JP 2001099073 A JP2001099073 A JP 2001099073A JP 2001099073 A JP2001099073 A JP 2001099073A JP 4253136 B2 JP4253136 B2 JP 4253136B2
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- Prior art keywords
- noodles
- flour
- raw material
- noodle
- weight
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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Description
【０００１】
【発明の属する技術分野】
本発明は、麺類の製造法に関する。
【０００２】
【従来の技術】
従来から麺類の製造法は種々の方法が提案されている。例えば粉体原料中に、デュラム小麦粉またはデュラム小麦粉セモリナを５〜３５重量％及び澱粉３〜２０重量％配合し、その他の原料と共に加水、混練、成形することを特徴とする生中華麺の製造法（特開平４−３３０２５６号公報参照）、デュラム小麦粉を熱変成を起こさない粉砕機により微粉化し、この微粉を穀物粉などの食品原料に混入して常法による加工を行い、食感、食味、保存性が向上した製品を得ることを特徴としたデュラム小麦微粉を添加した食品の製造方法（特開平５−３０４９１２号公報参照）、穀粉原料の全重量に基づいて、デュラム小麦粉を１０〜４０重量％および熱処理小麦粉を５〜４０重量％の割合で含有することを特徴とする麺類用穀粉組成物（特開平１１−２４３８８８号公報参照）等が掲げられる。
【０００３】
【発明が解決しようとする課題】
本発明は、従来の麺類にはない硬さと粘弾性に富んだ食感を有する麺類の製造法につき種々研究を重ねた結果本発明を完成するに至った。
【０００４】
【課題を解決するための手段】
すなわち、本発明は、乾燥パスタ粉砕物をを穀粉原料中に５〜４０重量％含有する穀粉原料を用いて製麺する、中華麺の製造法である。
【０００５】
【発明の実施の形態】
本発明方法に用いられる穀粉原料としては強力粉、準強力粉、中力粉、薄力粉、デュラム小麦のセモリナ、ファリナ、そば粉、タピオカ澱粉、馬鈴薯澱粉等の澱粉類、卵白粉等の卵製品、脱脂粉乳等の乳製品、油脂、乳化剤、活性グルテン等の蛋白質、ビタミン、ミネラル、アミノ酸等の栄養強化剤、増粘剤、食塩等が挙げられる。これらの穀粉原料は麺類の種類によって適宜選択して使用することができる。
【０００６】
また前記穀粉原料に添加する乾燥パスタ粉砕物のパスタ原料としては、デュラムセモリナあるいはファリナの他強力粉等の小麦粉が挙げられる。そしてこれらのパスタ原料に加水をした後混合し、減圧下で押出成型した後乾燥することによって乾燥パスタが得られる。また乾燥パスタは製品以外に半製品、乾燥後に麺の端を切った切断片等も使用することができる。得られた乾燥パスタを粉砕機等により粉末化することにより、乾燥パスタ粉砕物を得ることができる。
【０００７】
この乾燥パスタ粉砕物は穀粉原料中に５〜８０重量％、好ましくは２０〜５０重量％含有させることが好ましい。穀粉原料中の乾燥パスタ粉砕物含有量が８０重量％を超えると茹でたときに肌荒れや溶け出し等が発生し、また５重量％未満であると硬さと粘弾性に富んだ食感が得られない。
【０００８】
本発明は前記した乾燥パスタ粉砕物を含有する穀粉原料を用いて麺類を調製する場合従来から使用されている製麺方法のいずれもが採用でき、その製麺方法は特に限定されるものではない。例えば（１）常圧下あるいは減圧下に混捏して生地を調製した後、圧延または圧延・複合を行って麺帯をつくり、その麺帯を麺線または麺皮に切り出す方法、（２）押出機を用いて麺帯を押出した後に、その麺帯を麺線または麺皮に切り出す方法、（３）押出機を用いて麺線を直接押し出し成型する方法等を挙げることができる。
【０００９】
本発明方法により得られる麺類としては生麺、半乾燥麺、乾麺、茹麺、蒸麺、冷凍麺、即席麺等が挙げられる。これらの麺類の種類としては、うどん、そば、素麺、スパゲティ、マカロニ、餃子の皮等が挙げられる。
【００１０】
【実施例】
次に本発明をさらに具体的に説明するために、実施例を掲げるが、本発明は、以下の実施例に限定されるものではない。
【００１１】
実施例１〜２、比較例１
下記表１に示す原料をミキシングし、１．５mmの厚さに圧延した後切り刃（２０番手）で麺線に切り出し中華麺を得た。
得られた中華麺を冷蔵庫（５℃）で一晩熟成させた。熟成させた中華麺を熱湯中で２分３０秒茹でた後、スープに入れて１０名のパネラーで表２に示す評価基準に従って官能評価を行った。また茹で上げ直後の中華麺をデジタルフォースゲージＤＰＲＳＸ−２Ｒ型（株式会社イマダ製商品名）を行いて破断強度試験を行った。
次に官能評価結果と破断強度試験結果を示せば表３のとおりである。
【００１２】
【表１】
【表２】
【表３】
【発明の効果】
本発明方法によれば、硬さと粘弾性に富んだ食感と、自然な黄色みと豊かな風味を有する麺類を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing noodles.
[0002]
[Prior art]
Conventionally, various methods for producing noodles have been proposed. For example, a method for producing raw Chinese noodles, comprising mixing 5 to 35% by weight of durum wheat flour or durum wheat semolina and 3 to 20% by weight starch in a powder raw material, and adding, kneading and molding together with other raw materials (See JP-A-4-330256), durum wheat flour is pulverized by a pulverizer that does not cause thermal denaturation, this fine powder is mixed with food raw materials such as cereal flour, processed in a conventional manner, texture, taste, Based on the total weight of the flour raw material based on the method for producing a food with added fine flour of durum wheat (see JP-A-5-304912), characterized in that a product having improved shelf life is obtained. % And heat-treated wheat flour in a proportion of 5 to 40% by weight (see JP-A-11-243888) and the like.
[0003]
[Problems to be solved by the invention]
The present invention has been completed as a result of various studies on a method for producing noodles having a texture that is rich in hardness and viscoelasticity, which is not found in conventional noodles.
[0004]
[Means for Solving the Problems]
That is, this invention is a manufacturing method of Chinese noodles which makes noodles using the flour raw material which contains the dried pasta ground material 5 to 40weight% in the flour raw material.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
As flour raw materials used in the method of the present invention, strong flour, semi-strong flour, medium flour, thin flour, durum wheat semolina, farina, buckwheat, tapioca starch, starch such as potato starch, egg products such as egg white flour, skim milk powder And dairy products such as oils and fats, emulsifiers, proteins such as active gluten, nutrient enhancers such as vitamins, minerals and amino acids, thickeners, and salt. These flour raw materials can be appropriately selected and used depending on the type of noodles.
[0006]
The pasta raw material of the dried pasta pulverized product added to the flour raw material includes wheat flour such as durum semolina or farina and other strong flour. Then, the pasta raw material is added with water, mixed, extruded under reduced pressure, and dried to obtain dry pasta. In addition to the product, the dry pasta can be a semi-finished product, a cut piece obtained by cutting the noodles after drying, and the like. By pulverizing the obtained dried pasta with a pulverizer or the like, a dried pasta pulverized product can be obtained.
[0007]
The dried pasta pulverized product is preferably contained in the flour raw material in an amount of 5 to 80% by weight, preferably 20 to 50% by weight. When the content of dried pasta pulverized material in the flour raw material exceeds 80% by weight, rough skin or melting occurs when boiled, and when it is less than 5% by weight, a texture rich in hardness and viscoelasticity can be obtained. Absent.
[0008]
In the present invention, when preparing noodles using the flour raw material containing the dried pasta pulverized product described above, any conventionally used noodle making method can be adopted, and the noodle making method is not particularly limited. . For example, (1) A method for preparing a dough by kneading under normal pressure or reduced pressure, then rolling or rolling / combining to form a noodle band, and cutting the noodle band into a noodle string or noodle skin, (2) Extruder And a method of cutting the noodle band into a noodle string or noodle skin after the extrusion of the noodle band using (3), a method of directly extruding the noodle string using an extruder, and the like.
[0009]
Examples of the noodles obtained by the method of the present invention include raw noodles, semi-dry noodles, dry noodles, salmon noodles, steamed noodles, frozen noodles, and instant noodles. Examples of these noodles include udon noodles, buckwheat noodles, raw noodles, spaghetti, macaroni, and gyoza skin.
[0010]
【Example】
Next, in order to describe the present invention more specifically, examples will be given, but the present invention is not limited to the following examples.
[0011]
Examples 1-2, Comparative Example 1
The raw materials shown in Table 1 below were mixed, rolled to a thickness of 1.5 mm, cut into noodle strings with a cutting blade (20th), and Chinese noodles were obtained.
The obtained Chinese noodles were aged overnight in a refrigerator (5 ° C.). The matured Chinese noodles were boiled in hot water for 2 minutes and 30 seconds, and then put into soup, and sensory evaluation was performed according to the evaluation criteria shown in Table 2 by 10 panelists. In addition, Chinese noodles immediately after being boiled were subjected to a digital force gauge DPRSX-2R type (trade name, manufactured by Imada Co., Ltd.), and a breaking strength test was performed.
Next, Table 3 shows sensory evaluation results and breaking strength test results.
[0012]
[Table 1]
[Table 2]
[Table 3]
【The invention's effect】
According to the method of the present invention, it is possible to obtain noodles having a texture rich in hardness and viscoelasticity, a natural yellowness and a rich flavor.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001099073A JP4253136B2 (en) | 2001-03-30 | 2001-03-30 | Noodle manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001099073A JP4253136B2 (en) | 2001-03-30 | 2001-03-30 | Noodle manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2002291430A JP2002291430A (en) | 2002-10-08 |
| JP4253136B2 true JP4253136B2 (en) | 2009-04-08 |
Family
ID=18952664
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001099073A Expired - Lifetime JP4253136B2 (en) | 2001-03-30 | 2001-03-30 | Noodle manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4253136B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4575871B2 (en) * | 2005-10-25 | 2010-11-04 | 昭和産業株式会社 | Grain powder crushed after pressing |
| JP4856676B2 (en) * | 2008-06-27 | 2012-01-18 | 日清製粉株式会社 | Instant noodle flour composition containing pulverized product of heated granulated wheat flour |
| JP6861961B2 (en) * | 2016-08-31 | 2021-04-21 | 株式会社甚助 | Manufacturing method of Tenobe somen noodles and aging warehouse used for this method |
| IT202300008295A1 (en) * | 2023-04-27 | 2024-10-27 | Biova S R L | FOOD COMPOSITION, PASTA OBTAINED FROM IT, RELATED PRODUCTION PROCEDURES |
-
2001
- 2001-03-30 JP JP2001099073A patent/JP4253136B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JP2002291430A (en) | 2002-10-08 |
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