JPH0697963B2 - Chinese noodle manufacturing method - Google Patents
Chinese noodle manufacturing methodInfo
- Publication number
- JPH0697963B2 JPH0697963B2 JP60284757A JP28475785A JPH0697963B2 JP H0697963 B2 JPH0697963 B2 JP H0697963B2 JP 60284757 A JP60284757 A JP 60284757A JP 28475785 A JP28475785 A JP 28475785A JP H0697963 B2 JPH0697963 B2 JP H0697963B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- parts
- noodles
- chinese
- starch
- 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
- 235000012149 noodles Nutrition 0.000 title claims description 46
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 229920000881 Modified starch Polymers 0.000 claims description 4
- 239000004368 Modified starch Substances 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 235000019426 modified starch Nutrition 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 description 11
- 235000019698 starch Nutrition 0.000 description 11
- 235000014103 egg white Nutrition 0.000 description 8
- 210000000969 egg white Anatomy 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 7
- 108010000912 Egg Proteins Proteins 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000005219 brazing Methods 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Description
【発明の詳細な説明】 「技術分野」 本発明は、デューラムセモリナを原料として用いた中華
風麺の製造方法に関する。TECHNICAL FIELD The present invention relates to a method for producing Chinese-style noodles using durum semolina as a raw material.
「従来技術およびその問題点」 従来より、中華麺は、小麦粉にかん水、必要に応じて食
塩、卵または卵白、澱粉、グルテン等を加え、製麺用ミ
キサーで充分混練し、次に製麺機により圧延した後、切
出し機で麺線に切出して製造されている。中華麺は、独
特の滑らかさとつやがあり、適度な粘弾性と歯応えのあ
る食感が特徴とされている。“Conventional Technology and Its Problems” Traditionally, Chinese noodles have been prepared by adding brackish water to wheat flour, salt, egg or egg white, starch, gluten, etc., if necessary, and thoroughly kneading with a noodle making mixer, and then a noodle making machine. It is manufactured by cutting into noodle strings with a cutting machine. Chinese noodles have a unique smoothness and gloss, and are characterized by moderate viscoelasticity and crunchy texture.
ところで、近年、消費者のニーズは増々多様化し、特徴
のある中華麺、すなわち従来の中華麺よりさらに滑らか
でつやがあり、より適度な粘弾性と歯応えのある食感を
求める傾向が強くなってきた。By the way, in recent years, the needs of consumers have diversified more and more, and there is an increasing tendency to seek more characteristic viscoelasticity, that is, smoother and more glossy than conventional Chinese noodles, and more moderate viscoelasticity and crunchy texture. It was
「発明の目的」 本発明の目的は、多様化する消費者のニーズに応えるた
め、従来の中華麺よりさらに滑らかでつやがあり、より
適度な粘弾性と歯応えのある優れた特性を有する中華麺
の製造方法を提供することにある。[Objective of the Invention] The purpose of the present invention is to provide a Chinese noodle that is smoother and more glossy than conventional Chinese noodles, and has more appropriate viscoelasticity and excellent chewy texture in order to meet diversifying consumer needs. It is to provide a manufacturing method of.
「発明の構成」 本発明者らは、上記目的を達成するため鋭意研究した結
果、デューラムセモリナと粘弾性の強い澱粉を用い、さ
らにかん水、食塩等を加えて混練した後、押出し機でダ
イスより直接押出すことにより、優れた特徴を有する中
華風麺が得られることを見出し本発明を完成するに至っ
た。[Structure of the Invention] The inventors of the present invention have conducted extensive studies to achieve the above object, and as a result, used durum semolina and starch with strong viscoelasticity, kneading the mixture with brine and salt, and then dicing the mixture with an extruder. The inventors have found that Chinese-style noodles having excellent characteristics can be obtained by more direct extrusion, and have completed the present invention.
すなわち、本発明の中華風麺の製造方法は、デューラム
セモリナ60〜95重量部に、馬鈴薯澱粉、タピオカ化工澱
粉およびワキシーコーンスターチから選ばれた一種以上
を40〜５重量部混合して全量を100重量部とし、これに
かん水を加えて混練した後、押出し機によりダイスから
直接押出して麺線とすることを特徴とする。That is, the method for producing Chinese-style noodles of the present invention, 60 to 95 parts by weight of durum semolina, 40 to 5 parts by weight of potato starch, one or more selected from tapioca modified starch and waxy cornstarch is mixed to obtain a total amount of 100. Part by weight, brackish water is added to this, and the mixture is kneaded. Then, the noodle strings are directly extruded from a die by an extruder.
このように、本発明では、デューラムセモリナ60〜95重
量部に、馬鈴薯澱粉、タピオカ化工澱粉およびワキシー
コーンスターチから選ばれた一種以上を40〜５重量部混
合して全量を100重量部とした原料を使用することによ
り、中華風麺の特徴をより強く出すことができる。この
場合、デューラムセモリナだけではスパゲッティの食感
になってしまい、伸びのある粘弾性が出ない。上記澱粉
類を混合することによって、伸びのある粘弾性を付与す
ることができる。デューラムセモリナと上記澱粉類との
合計量を100重量部とするとき、澱粉類が５重量部未満
では伸びのある粘弾性に乏しく、澱粉類が40重量部を超
えると麺の歯応えが弱くなり、茹で伸びが早くなってし
まう。なお、澱粉類の添加量は10〜30重量部がさらに好
ましい。As described above, in the present invention, 60 to 95 parts by weight of durum semolina is mixed with 40 to 5 parts by weight of one or more kinds selected from potato starch, tapioca modified starch and waxy corn starch, and the total amount is 100 parts by weight. By using, the characteristics of Chinese noodles can be enhanced. In this case, durum semolina alone gives the texture of spaghetti, and does not provide viscoelasticity with elongation. By mixing the above starches, it is possible to impart viscoelasticity with elongation. When the total amount of durum semolina and the above-mentioned starches is 100 parts by weight, less than 5 parts by weight of the starches results in poor viscoelasticity with elongation, and when the amount of the starches exceeds 40 parts by weight, the texture of the noodles becomes weak. , Boil it and grow faster. The amount of starch added is more preferably 10 to 30 parts by weight.
上記原料の他に、必要に応じて卵または卵白等の副原料
を添加してもよい。卵または卵白は、麺の歯応えを強く
し、茹で伸びを遅くする効果があり、デューラムセモリ
ナと澱粉類との合計量を100重量部とするとき、卵の場
合は10重量部前後、卵白粉の場合は１重量部前後に使用
するのが好ましい。In addition to the above raw materials, an auxiliary raw material such as egg or egg white may be added if necessary. Eggs or egg whites have the effect of strengthening the texture of noodles and slowing the growth by boiling, and when the total amount of durum semolina and starch is 100 parts by weight, about 10 parts by weight of egg, egg white powder In this case, it is preferable to use about 1 part by weight.
本発明では、これらの原料に、通常のかん水と、必要に
応じて食塩を添加して混練する。ボーメ２〜５度のかん
水を用いる場合、その添加量は、デューラムセモリナと
澱粉類との合計量を100重量部とするとき、27〜35重量
部が好ましい。混練は、公知の撹拌混合機により数分〜
十数分間行なえばよい。In the present invention, ordinary brackish water and, if necessary, salt are added to these raw materials and kneaded. When brackish water of Baume 2 to 5 degrees is used, its addition amount is preferably 27 to 35 parts by weight when the total amount of durum semolina and starches is 100 parts by weight. Kneading can be performed for several minutes with a known stir mixer.
Do this for a few dozen minutes.
こうして原料を混練した後、押出し機でダイスより直接
押出して麺線とする。押出しにより製麺することによ
り、従来の中華麺よりもさらに滑らかでつやのある中華
風麺を得ることができる。また、従来の中華麺の如く、
小麦粉の生地の熟成や圧延を繰返す必要がないので、製
麺工程も簡略化される利点がある。After the raw materials are kneaded in this way, they are directly extruded from a die with an extruder to obtain noodle strings. By making noodles by extrusion, it is possible to obtain Chinese-style noodles that are smoother and more glossy than conventional Chinese noodles. Also, like traditional Chinese noodles,
Since it is not necessary to repeat the aging and rolling of the flour dough, there is an advantage that the noodle making process can be simplified.
こうして得られた本発明による中華風麺は、従来の中華
麺よりはるかに滑らかでつやがあり、より適度な粘弾性
と歯応えを有し、中華麺よりもさらに優れた特性を備え
た新しいタイプの中華風麺といえる。The Chinese-style noodles thus obtained according to the present invention are much smoother and more glossy than conventional Chinese noodles, have more appropriate viscoelasticity and texture, and are of a new type with even better properties than Chinese noodles. It can be called Chinese noodles.
なお、本発明の中華風麺は、生麺、茹で麺、乾麺など種
々の製品形態にすることができる。The Chinese noodles of the present invention can be made into various product forms such as raw noodles, boiled noodles and dry noodles.
「発明の実施例」 実施例１ デューラムセモリナ85重量部、馬鈴薯澱粉15重量部、卵
白粉１重量部、ボーメ３度のかん水30重量部を撹拌混合
機で６分間混練した後、パスタマシン（株式会社ツジキ
カイ製、商品名「フリマックス」）でダイスより直接押
出して麺を製造した。なお、ダイスの孔の径は、1mmの
ものを使用した。"Examples of the Invention" Example 1 85 parts by weight of durum semolina, 15 parts by weight of potato starch, 1 part by weight of egg white powder, and 30 parts by weight of salt water of Baume 3 degrees were kneaded with a stirring mixer for 6 minutes, and then pasta machine ( Noodles were manufactured by directly extruding from a die under the trade name "Frimax" manufactured by Tsujikikai Co., Ltd.). The diameter of the hole of the die was 1 mm.
実施例２ デューラムセモリナ80重量部、タピオカ化工澱粉20重量
部、卵白粉１重量部、ボーメ３度のかん水30重量部を使
用して実施例１と同様にして麺を製造した。Example 2 Noodles were produced in the same manner as in Example 1 using 80 parts by weight of durum semolina, 20 parts by weight of tapioca-modified starch, 1 part by weight of egg white powder, and 30 parts by weight of brackish water of 3 times Baume.
実施例３ デューラムセモリナ75重量部、ワキシーコーンスターチ
25重量部、卵白粉1.5重量部、ボーメ３度のかん水31重
量を使用して実施例１と同様にして麺を製造した。Example 3 75 parts by weight durum semolina, waxy cornstarch
Noodles were produced in the same manner as in Example 1, using 25 parts by weight, 1.5 parts by weight of egg white powder, and 31 parts by weight of brackish water of 3 times Baume.
比較例１ 小麦粉100重量部に、ボーメ３度のかん水32重量部を加
え、撹拌混合機で６分間混練した。次いで複合機にか
け、麺帯を巻取り、20分間放置した後圧延し、22番目の
切出しロールにかけて中華麺を製造した。Comparative Example 1 To 100 parts by weight of wheat flour, 32 parts by weight of brackish water of 3 times Baume was added and kneaded for 6 minutes with a stirring mixer. Next, the noodle strips were wound up on a multifunction machine, left standing for 20 minutes, then rolled, and then placed on a 22nd cutting roll to produce Chinese noodles.
比較例２ デューラムセモリナ80重量部、小麦粉重量部、卵白粉１
重量部、ボーメ３度のかん水30重量部を使用して実施例
１と同様にして麺を製造した。Comparative Example 2 Durum semolina 80 parts by weight, flour parts by weight, egg white powder 1
Noodles were produced in the same manner as in Example 1, except that 30 parts by weight of brine and 30 parts by weight of Baume were used.
実施例１〜３および比較例１、２の麺を茹でて試食し、
官能検査を行なった。官能検査は、10名のパネラーによ
り評点法で行なった。評点の基準は、優れる…＋２、や
や優れる…＋１、普通…０、やや劣る…−１、劣る…−
２であり、評価は各パネラーの評点の平均で表示した。
その結果を第１表に示す。The noodles of Examples 1 to 3 and Comparative Examples 1 and 2 were boiled and tasted,
A sensory test was performed. The sensory test was performed by a rating method by 10 panelists. The criteria for the rating are excellent ... + 2, slightly excellent ... + 1, normal ... 0, slightly inferior ...- 1, inferior ...-
It was 2, and the evaluation was shown by the average of the scores of each panelist.
The results are shown in Table 1.
第１表に示す官能検査の結果より、実施例１、２、３の
麺は、通常の中華麺（比較例１）より高い評価が得られ
た。また、澱粉を使用せず、小麦粉を使用した比較例２
の麺は、粘弾性の評価が低かった。From the results of the sensory test shown in Table 1, the noodles of Examples 1, 2, and 3 were evaluated higher than ordinary Chinese noodles (Comparative Example 1). Comparative Example 2 using wheat flour without using starch
The noodles had a low evaluation of viscoelasticity.
「発明の効果」 以上説明したように、本発明によれば、デューラムセモ
リナと澱粉類とを主原料とし、これにかん水を加えて混
練した後、押出し機でダイスにより直接押出して麺線と
するので、従来の中華麺よりさらに滑らかでつやがあ
り、より適度な粘弾性と歯応えのある中華風麺を得るこ
とができる。 "Effect of the invention" As described above, according to the present invention, the main ingredients are durum semolina and starches, and after brazing and kneading the mixture, the noodles are directly extruded with a die in an extruder to obtain noodle strings. Therefore, it is possible to obtain Chinese-style noodles that are smoother and more glossy than conventional Chinese noodles, and have more appropriate viscoelasticity and texture.
Claims (1)
薯澱粉、タピオカ化工澱粉およびワキシーコーンスター
チから選ばれた一種以上を40〜５重量部混合して全量を
100重量部とし、これにかん水を加えて混練した後、押
出し機でダイスにより直接押出して麺線とすることを特
徴とする中華風麺の製造方法。1. 60 to 95 parts by weight of durum semolina is mixed with 40 to 5 parts by weight of one or more kinds selected from potato starch, tapioca modified starch and waxy corn starch, and the whole amount is obtained.
A method for producing Chinese-style noodles, which comprises 100 parts by weight, kneading by adding brine to this, and then directly extruding with a die using an extruder to obtain noodle strings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60284757A JPH0697963B2 (en) | 1985-12-18 | 1985-12-18 | Chinese noodle manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60284757A JPH0697963B2 (en) | 1985-12-18 | 1985-12-18 | Chinese noodle manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62143661A JPS62143661A (en) | 1987-06-26 |
| JPH0697963B2 true JPH0697963B2 (en) | 1994-12-07 |
Family
ID=17682610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60284757A Expired - Lifetime JPH0697963B2 (en) | 1985-12-18 | 1985-12-18 | Chinese noodle manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0697963B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0292246A (en) * | 1988-09-29 | 1990-04-03 | Ishigaki Shokuhin Kk | Production of instant extruded noodles |
| CA2911153C (en) | 2013-06-21 | 2021-06-15 | Nisshin Foods Inc. | Method for manufacturing frozen cooked noodles |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6046922B2 (en) * | 1980-06-18 | 1985-10-18 | 住友化学工業株式会社 | Improvement of coated seed sowing method |
| JPS59213374A (en) * | 1983-05-17 | 1984-12-03 | Nisshin Flour Milling Co Ltd | Preparation of instant frozen noodle |
-
1985
- 1985-12-18 JP JP60284757A patent/JPH0697963B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62143661A (en) | 1987-06-26 |
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