JPH06101990B2 - Method for producing small-sized food product mainly composed of starch - Google Patents
Method for producing small-sized food product mainly composed of starchInfo
- Publication number
- JPH06101990B2 JPH06101990B2 JP5019623A JP1962393A JPH06101990B2 JP H06101990 B2 JPH06101990 B2 JP H06101990B2 JP 5019623 A JP5019623 A JP 5019623A JP 1962393 A JP1962393 A JP 1962393A JP H06101990 B2 JPH06101990 B2 JP H06101990B2
- Authority
- JP
- Japan
- Prior art keywords
- starch
- dough
- mainly composed
- food
- food product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 229920002472 Starch Polymers 0.000 title claims description 27
- 235000019698 starch Nutrition 0.000 title claims description 27
- 239000008107 starch Substances 0.000 title claims description 23
- 235000013305 food Nutrition 0.000 title claims description 20
- 238000004519 manufacturing process Methods 0.000 title description 5
- 235000013312 flour Nutrition 0.000 claims description 21
- 229920001592 potato starch Polymers 0.000 claims description 11
- 241000209140 Triticum Species 0.000 claims description 10
- 235000021307 Triticum Nutrition 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 240000003183 Manihot esculenta Species 0.000 claims description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000001816 cooling Methods 0.000 description 9
- 239000004744 fabric Substances 0.000 description 9
- 229940099112 cornstarch Drugs 0.000 description 8
- 238000005520 cutting process Methods 0.000 description 8
- 238000010586 diagram Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 7
- 239000000463 material Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- PPBRXRYQALVLMV-UHFFFAOYSA-N Styrene Chemical compound C=CC1=CC=CC=C1 PPBRXRYQALVLMV-UHFFFAOYSA-N 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Cereal-Derived Products (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は澱粉を主原料とする小片
状食品の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a small food product containing starch as a main raw material.
【０００２】[0002]
【従来の技術】小麦粉などの澱粉を主原料とする食品と
して代表的なものにうどん、団子などがある。2. Description of the Related Art Udon, dumplings and the like are typical foods mainly composed of starch such as wheat flour.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、小麦粉
や各種澱粉を主原料とした食品に小片状のものは存在し
なかった。本発明は上記従来の問題点に着目してなされ
たものであり、新規で独自の食感をもつ澱粉を主原料と
する小片状食品の製造方法を提供することを目的とす
る。However, there is no small piece of food mainly made of wheat flour or various starches. The present invention has been made in view of the above conventional problems, and an object of the present invention is to provide a method for producing a small-sized food product mainly composed of starch having a unique and unique texture.
【０００４】[0004]
【課題を解決するための手段】請求項１の発明は、小麦
粉と、コーンスターチ、馬鈴薯澱粉、タピオカ澱粉のう
ちの少なくとも１種類と、食塩と、水とを混合して生地
を造る工程と、前記生地を小片状に形成する工程と、前
記小片状に形成した生地を茹でる工程とからなる澱粉を
主原料とする小片状食品の製造方法である。According to the invention of claim 1, a step of producing a dough by mixing wheat flour, at least one of cornstarch, potato starch and tapioca starch, salt and water, A method for producing a flaky food mainly composed of starch, which comprises a step of forming the dough into small pieces and a step of boiling the dough formed into small pieces.
【０００５】[0005]
【作用】請求項１の発明では、小麦粉と、コーンスター
チ、馬鈴薯澱粉、タピオカ澱粉のうちの少なくとも１種
類と、食塩と、水とを混合して生地を製造し、この生地
を小片状に形成する。そして小片状に形成した生地を茹
でて、澱粉を主原料とする小片状食品を製造する。In the invention of claim 1, flour is mixed with at least one of cornstarch, potato starch and tapioca starch, salt and water to prepare a dough, and the dough is formed into small pieces. To do. Then, the dough formed into small pieces is boiled to produce a small piece of food mainly composed of starch.
【０００６】[0006]
【好ましい実施態様】請求項１の発明において、小麦粉
は強力粉、準強力粉、中力粉のうちいずれか１種類、あ
るいはこれらのうち２種類または３種類を混合して使用
する。またコーンスターチ、馬鈴薯澱粉、タピオカ澱粉
のうちいずれか１種類、あるいはこれらのうち２種類ま
たは３種類を混合して使用する。小麦粉とコーンスター
チ、馬鈴薯澱粉、タピオカ澱粉の少なくとも１種類のも
のとの配合比は小麦粉３０重量部から９０重量部に対
し、コーンスターチ、馬鈴薯澱粉、タピオカ澱粉の少な
くとも１種類のもの７０重量部から１０重量部である。
４０重量部から６０重量部の水に、食塩濃度が１パーセ
ントから５パーセントになるように並塩を溶解して添加
する。Preferred Embodiment In the invention of claim 1, wheat flour is used as any one kind of strong flour, semi-strong flour and medium strength flour, or two or three kinds thereof are mixed and used. Further, one of cornstarch, potato starch and tapioca starch, or a mixture of two or three of them is used. The mixing ratio of wheat flour and at least one of cornstarch, potato starch and tapioca starch is 30 to 90 parts by weight of wheat flour, and 70 to 10 parts by weight of at least one of cornstarch, potato starch and tapioca starch. It is a department.
A normal salt is dissolved and added to 40 to 60 parts by weight of water so that the salt concentration becomes 1 to 5%.
【０００７】[0007]
【実施例】本発明の第１実施例を説明する。図１に示す
ように、混合機１に、強力粉（寺彦製粉株式会社製の
「商品名（Ｆ）一竜」）２を４０Ｋｇと、コーンスター
チと馬鈴薯澱粉とタピオカ澱粉との混合物（株式会社ホ
ーネンコーポレーション製の商品名「食品用澱粉トラス
トＫ」）３を６０Ｋｇ入れて、混合機１を約３０秒間作
動させ、混合する。EXAMPLE A first example of the present invention will be described. As shown in FIG. 1, in a mixer 1, 40 kg of strong flour (“Product name (F) Ichiryu” manufactured by Terahiko Flour Milling Co., Ltd.) 2 and a mixture of corn starch, potato starch and tapioca starch (Hornen Co., Ltd.) 60 kg of trade name "Food Starch Trust K") 3 manufactured by Corporation is put, and the mixer 1 is operated for about 30 seconds and mixed.
【０００８】次いで図３に示すように、５０Ｋｇの水に
並塩を溶解し、食塩濃度３．６％の食塩水５を造り、こ
れを上記強力粉２と各種澱粉との混合物３とを混合した
ものに添加する。なお水の量は季節（湿度、温度）によ
って４８Ｋｇから５４Ｋｇの範囲で適宜変更する。混合
機１を１０分程度作動させて、強力粉２と、コーンスタ
ーチと馬鈴薯澱粉、とタピオカ澱粉との混合物３と、食
塩水５とを混合して練り、生地７を造る。混合機１の運
転時間は材料の重量などによって７分から２０分の間で
調整する。Next, as shown in FIG. 3, normal salt was dissolved in 50 kg of water to prepare a salt solution 5 having a salt concentration of 3.6%, which was mixed with the above-mentioned strong flour 2 and a mixture 3 of various starches. Add to things. The amount of water may be changed depending on the season (humidity, temperature) within the range of 48 kg to 54 kg. The mixer 1 is operated for about 10 minutes to mix the strong flour 2, the mixture 3 of corn starch, potato starch, and tapioca starch, and the salt solution 5 and knead the mixture to make the dough 7. The operation time of the mixer 1 is adjusted between 7 minutes and 20 minutes depending on the weight of the material.
【０００９】図４に示す箱８は、プラスチック製で、縦
４５ｃｍ、横７０ｃｍ、深さ１５ｃｍである。この箱８
に生地７を６分目から７分目程度になるように入れて、
上下動する押圧板１０を下降させ、生地７を押圧して生
地を長方形に成形する。その後、生地７を１０分程度放
置する。これは澱粉を主原料とする小片状食品のこしを
だすためである。なお放置時間は５分から３０分の範囲
で調整する。The box 8 shown in FIG. 4 is made of plastic and has a length of 45 cm, a width of 70 cm, and a depth of 15 cm. This box 8
Add the dough 7 to the 6th to 7th minute,
The pressing plate 10 that moves up and down is lowered and the dough 7 is pressed to form the dough into a rectangular shape. Then, the dough 7 is left for about 10 minutes. This is to produce a small piece of food made mainly of starch. The standing time is adjusted within the range of 5 minutes to 30 minutes.
【００１０】図５に示すように生地７を複合ローラ１１
の間を通して、生地７を０．５ｍｍ程度の厚さにのば
す。そして図６に示すようにのばした生地７を切断ロー
ラ１２とカッター１６とによって切断する。As shown in FIG. 5, the fabric 7 is combined with the composite roller 11
The dough 7 is spread to a thickness of about 0.5 mm through the space. Then, as shown in FIG. 6, the spread material 7 is cut by the cutting roller 12 and the cutter 16.
【００１１】生地７の切断工程について詳細に説明す
る。切断ローラ１２の周面には、一定のピッチで凸部１
３が形成され、この凸部１３の間には凹部１４が形成さ
れている。図７に示すように凸部１３のピッチ寸法Ｎ１
は１．５ｃｍで、凹部１４の幅寸法Ｎ２は１ｃｍであ
る。The step of cutting the cloth 7 will be described in detail. On the peripheral surface of the cutting roller 12, the convex portions 1 are formed at a constant pitch.
3 are formed, and a concave portion 14 is formed between the convex portions 13. As shown in FIG. 7, the pitch dimension N1 of the protrusions 13
Is 1.5 cm, and the width dimension N2 of the recess 14 is 1 cm.
【００１２】走行するベルト１５上の生地７が回転する
切断ローラ１２によって押圧されると、生地７は凸部１
３によって切断され、溝１４に入り込み成形される。そ
して上下動するカッター１６によって一定の長さに切断
され、生地７は図１に示すように小片状に形成される。
この小片状の生地７の幅寸法Ａは１．５ｃｍ、長さ寸法
４ｃｍ、最大厚さ寸法が５ｍｍ程度である。When the cloth 7 on the running belt 15 is pressed by the rotating cutting roller 12, the cloth 7 is projected onto the convex portion 1.
It is cut by 3 and enters the groove 14 to be molded. Then, the cutter 16 that moves up and down cuts the cloth 7 into a certain length, and the cloth 7 is formed into a small piece as shown in FIG.
The width A of the piece 7 is 1.5 cm, the length is 4 cm, and the maximum thickness is about 5 mm.
【００１３】さらに小片状の生地７を手で握るなどして
変形させる。ここまでの工程において、生地７がべたつ
いて扱いくくなるのを防止するため、また小片状にした
生地７どうしが互いに付かないように馬鈴薯澱粉（株式
会社東海デキストリン製の商品名「可溶性澱粉ＳＳ
Ｉ」、「うち粉ＳＴＥ」）を適宜まぶす。Further, the small piece of fabric 7 is deformed by grasping it with a hand. To prevent the dough 7 from becoming sticky and difficult to handle in the process so far, and also in order to prevent the doughs 7 in the form of small pieces from sticking to each other, potato starch (trade name "soluble starch SS manufactured by Tokai Dextrin Co., Ltd.
I "," of which powder STE ").
【００１４】次に図８に示すように、小片状の生地７を
煮沸槽１５に投入し、沸騰した湯で４０分程度茹でて、
小片状食品２０を製造する。小片状の生地７を茹でる時
間は３０分から５０分の間で調整する。次いで図９に示
すように小片状食品２０を水道水を満たした第１冷却槽
２１に２分から３分漬けた後、同様に水道水を満たした
第２冷却槽２２に２分から３分漬け、最後に５°Ｃの冷
却水を満たした第３冷却槽２３に２分から３分漬けて冷
却する。このように急冷することによって細菌の繁殖を
抑えることができ、小片状食品２０の保存性を向上させ
ることができる。Next, as shown in FIG. 8, the small pieces of dough 7 are put into a boiling tank 15 and boiled in boiling water for about 40 minutes,
The flaky food 20 is manufactured. The time for boiling the small pieces of dough 7 is adjusted to between 30 minutes and 50 minutes. Next, as shown in FIG. 9, the small piece of food 20 is dipped in the first cooling tank 21 filled with tap water for 2 to 3 minutes, and then similarly dipped in the second cooling tank 22 filled with tap water for 2 minutes to 3 minutes. Finally, it is immersed in the third cooling tank 23 filled with 5 ° C. cooling water for 2 to 3 minutes and cooled. Such rapid cooling can suppress the growth of bacteria and improve the preservability of the small piece of food 20.
【００１５】冷却終了後、小片状食品２０をザルにあげ
て、乾燥を防ぐため水を切りナイロン製の袋に入れた
り、スチロール製のトレイに入れて包装する。この澱粉
を主原料とする小片状食品２０はすいとんの具にした
り、しるこなどに入れて食べる。After cooling, the small piece of food 20 is placed in a colander, drained to prevent it from being dried, put in a nylon bag, or put in a styrene tray for packaging. The small piece of food 20 made of this starch as a main ingredient is used as a ingredient of a suiton, or it is put in a sardine or the like and eaten.
【００１６】第２実施例について説明する。第１実施例
の、強力粉（寺彦製粉株式会社製の商品名「（Ｆ）一
竜」）２を４０Ｋｇ用いる代わりに、中力粉（寺彦製粉
株式会社製の商品名「緑のれん」）を５０Ｋｇを使用す
る。水の添加量は５５Ｋｇである。この水の添加量は５
２Ｋｇから５９Ｋｇの範囲で適宜変更する。他の材料、
製造工程は、第１実施例と同様である。The second embodiment will be described. Instead of using 40 kg of strong flour (trade name "(F) Ichiryu" manufactured by Terahiko Flour Milling Co., Ltd.) 2 of the first embodiment, medium strength flour (trade name "Green Noren" manufactured by Terahiko Flour Milling Co., Ltd.) Is used at 50 Kg. The amount of water added is 55 kg. The amount of water added is 5
Change appropriately within the range of 2 kg to 59 kg. Other materials,
The manufacturing process is the same as in the first embodiment.
【００１７】以上、本発明の実施例について詳述してき
たが、具体的な構成はこの実施例に限られるものではな
く、本発明の要旨を逸脱しない範囲における変更などが
あっても本発明に含まれる。例えば小片状食品の幅寸法
Ａは１ｃｍから５ｃｍ、長さ寸法Ｂは２ｃｍから１０ｃ
ｍ、最大厚さ寸法Ｃが２ｃｍ以内で適宜変更してもよ
い。Although the embodiment of the present invention has been described in detail above, the specific configuration is not limited to this embodiment, and the present invention is applicable even if there are changes within the scope not departing from the gist of the present invention. included. For example, the width A of a piece of food is 1 cm to 5 cm, and the length B is 2 cm to 10 c.
m and the maximum thickness dimension C may be appropriately changed within 2 cm.
【００１８】[0018]
【発明の効果】以上のように本発明によれば、新規で独
自の食感をもつ澱粉を主原料とする小片状食品を提供す
ることができるようになる。この澱粉を主原料とする小
片状食品では、小麦粉と馬鈴薯澱粉等とを混合して用い
ているため、独特の歯ごたえと粘りをもつようになる。
さらに煮崩れも起こしにくいという特質をもつことにな
る。INDUSTRIAL APPLICABILITY As described above, according to the present invention, it is possible to provide a small-sized food product mainly composed of starch having a new and unique texture. Since the flaky food mainly made of this starch uses wheat flour and potato starch and the like as a mixture, it has a unique texture and stickiness.
Furthermore, it will have the characteristic that it will not easily collapse.
【図１】切断後の生地の斜視図である。FIG. 1 is a perspective view of a cloth after cutting.
【図２】小麦と各種澱粉を混合する工程を説明するため
の図である。FIG. 2 is a diagram for explaining a step of mixing wheat and various starches.
【図３】混合した小麦と各種澱粉に食塩水を添加する工
程を説明するための図である。FIG. 3 is a diagram for explaining a step of adding saline to mixed wheat and various starches.
【図４】生地を押圧する工程を説明するための図であ
る。FIG. 4 is a diagram for explaining a step of pressing the cloth.
【図５】生地をのばす工程を説明するための図である。FIG. 5 is a diagram for explaining a step of rolling out the dough.
【図６】生地を切断する工程を説明するための図であ
る。FIG. 6 is a diagram for explaining a step of cutting the dough.
【図７】切断ローラの断面図である。FIG. 7 is a sectional view of a cutting roller.
【図８】切断した生地を茹でる工程を説明するための図
である。FIG. 8 is a diagram for explaining a step of boiling the cut dough.
【図９】切断した生地を茹でて小片状食品にしてから冷
却する工程を説明するための図である。FIG. 9 is a diagram for explaining a step of boiling the cut dough into small pieces of food and then cooling.
１ 混合機 ２ 強力粉 ３ コーンスターチと馬鈴薯澱粉とタピオカ澱
粉との混合物 ５ 食塩水 ７ 生地 １１ 複合ローラ １２ 切断ローラ １５ 煮沸槽 １６ カッター ２０ 澱粉を主原料とした小片状食品 ２１ 第１冷却槽 ２２ 第２冷却槽 ２３ 第３冷却槽1 Mixer 2 Strong flour 3 Mixture of corn starch, potato starch and tapioca starch 5 Saline 7 Dough 11 Composite roller 12 Cutting roller 15 Boiling tank 16 Cutter 20 Starch-based small food 21 First cooling tank 22 No. 2 2 cooling tank 23 3rd cooling tank
Claims (1)
タピオカ澱粉のうちの少なくとも１種類と、食塩と、水
とを混合して生地を造る工程と、前記生地を小片状に形
成する工程と、前記小片状に形成した生地を茹でる工程
とからなる澱粉を主原料とする小片状食品の製造方法。1. Wheat flour, corn starch, potato starch,
From the step of mixing at least one of tapioca starch, salt and water to form a dough, the step of forming the dough into small pieces, and the step of boiling the dough formed into the small pieces. Of a small piece of food made mainly of starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5019623A JPH06101990B2 (en) | 1993-01-12 | 1993-01-12 | Method for producing small-sized food product mainly composed of starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP5019623A JPH06101990B2 (en) | 1993-01-12 | 1993-01-12 | Method for producing small-sized food product mainly composed of starch |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06209722A JPH06209722A (en) | 1994-08-02 |
| JPH06101990B2 true JPH06101990B2 (en) | 1994-12-14 |
Family
ID=12004324
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP5019623A Expired - Lifetime JPH06101990B2 (en) | 1993-01-12 | 1993-01-12 | Method for producing small-sized food product mainly composed of starch |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH06101990B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7220535B2 (en) * | 2018-08-24 | 2023-02-10 | 昭和産業株式会社 | Method for producing wheat flour-containing food |
-
1993
- 1993-01-12 JP JP5019623A patent/JPH06101990B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH06209722A (en) | 1994-08-02 |
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