JP2006141369A - Raw chinese noodles and method for producing the same - Google Patents
Raw chinese noodles and method for producing the same Download PDFInfo
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 188
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- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical group [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000000292 calcium oxide Substances 0.000 claims abstract description 32
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 20
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical group [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 19
- 239000000920 calcium hydroxide Chemical group 0.000 claims abstract description 19
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- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 claims description 24
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- 238000010411 cooking Methods 0.000 claims description 16
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- 229910000027 potassium carbonate Inorganic materials 0.000 claims description 12
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 10
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- 239000011575 calcium Substances 0.000 description 16
- 229910052791 calcium Inorganic materials 0.000 description 16
- 238000000034 method Methods 0.000 description 15
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- 102000002322 Egg Proteins Human genes 0.000 description 7
- 108010000912 Egg Proteins Proteins 0.000 description 7
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 6
- 241000207199 Citrus Species 0.000 description 5
- 239000003513 alkali Substances 0.000 description 5
- 235000020971 citrus fruits Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 239000001254 oxidized starch Substances 0.000 description 5
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- 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 4
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
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- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 4
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- OYPRJOBELJOOCE-IGMARMGPSA-N Calcium-40 Chemical compound [40Ca] OYPRJOBELJOOCE-IGMARMGPSA-N 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
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- AKHNMLFCWUSKQB-UHFFFAOYSA-L sodium thiosulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=S AKHNMLFCWUSKQB-UHFFFAOYSA-L 0.000 description 2
- 235000019345 sodium thiosulphate Nutrition 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical compound OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 description 1
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- 239000004606 Fillers/Extenders Substances 0.000 description 1
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- 240000007594 Oryza sativa Species 0.000 description 1
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- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
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- 238000007429 general method Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-M hydroxide Chemical compound [OH-] XLYOFNOQVPJJNP-UHFFFAOYSA-M 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
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- 235000019426 modified starch Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
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- 229920001592 potato starch Polymers 0.000 description 1
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- AJPJDKMHJJGVTQ-UHFFFAOYSA-M sodium dihydrogen phosphate Chemical compound [Na+].OP(O)([O-])=O AJPJDKMHJJGVTQ-UHFFFAOYSA-M 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical group [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 1
- 235000019801 trisodium phosphate Nutrition 0.000 description 1
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Abstract
Description
本発明は、中華麺らしい良好な食感と風味を有し、調理時に茹でこぼしが不要な生中華麺類とその製造方法に関する。 The present invention relates to raw Chinese noodles that have a good texture and flavor like Chinese noodles and do not require boiled spills during cooking, and a method for producing the same.
従来、一般的な生麺の製造方法としては、原料粉に練り水を加えてミキサー等で混練し、これを圧延して麺帯とし、切り出して麺線とした後、麺線同士の付着を防止するために、打粉をして製品化する。しかし、この方法で製造された麺は、打粉を使用していることと、麺からの澱粉質の溶出によって、調理する時に茹で湯がひどく濁ってしまう。そのため、別途用意したスープ等に、別の鍋で茹でた麺を湯切りして加える、いわゆる茹でこぼし（湯こぼし）を行う必要があった。このように、茹でこぼしを行うには、麺を調理するための湯と、スープ用の湯の両方を用意する必要があり、手間がかかるだけでなく、廃棄される茹で湯による環境への負荷の問題もあった。 Conventionally, as a general method for producing raw noodles, kneading water is added to the raw material powder and kneaded with a mixer, etc., rolled into noodle strips, cut into noodle strings, and then attached to each other. In order to prevent it, it is made into a product by dusting. However, the noodles produced by this method use powdered powder and the starch elution from the noodles makes the boiling water very turbid during cooking. For this reason, it has been necessary to perform so-called boiled spilling (boiled spilling) in a separately prepared soup or the like. Thus, in order to boil spills, it is necessary to prepare both hot water for cooking noodles and hot water for soup, which not only takes time, but also the environmental burden of discarded boiling water. There was also a problem.
そこで、生麺の茹で調理時における茹で湯の濁りを抑制するための技術として、打粉に酸化処理澱粉を用いる技術が特許文献１に、また、酸浸漬処理した澱粉を用いる技術が特許文献２に、軽度に可溶化した低水分のアセチル化澱粉を用いる技術が特許文献３に記載されている。しかし、これらの技術は使用する打粉の改良によって茹で湯の濁りを抑制するための技術であり、麺自身からの澱粉質の溶出を防止するものでないため、充分なものではなかった。 Therefore, as a technique for suppressing the turbidity of boiled hot water during cooking with raw noodles, Patent Document 1 discloses a technique that uses oxidized starch as a flour, and Patent Document 2 discloses a technique that uses acid-treated starch. Patent Document 3 discloses a technique using a lightly solubilized low moisture acetylated starch. However, these techniques are techniques for suppressing the turbidity of boiling water by improving the flour used, and are not sufficient because they do not prevent the dissolution of starch from the noodles themselves.
一方、茹で時の麺の煮崩れ、すなわち麺からの澱粉質の溶出を防止する技術に関しては、非特許文献１に記載がある。非特許文献１によると、麺の煮崩れ防止の技術において最も重要なことは、茹で調理を行う際の茹で湯のアルカリ度を低くすることと、生麺自体のｐＨを特定の範囲に調整することとされ、麺ｐＨについてはｐＨを６．０付近とすることで最も溶出量が少ない。しかし、中華麺の場合は、かんすい等を添加することで麺ｐＨはアルカリ性であるので、その場合は、麺ｐＨを９．５付近とするのが、中華麺における麺からの溶出量を減らす手段として好ましいとされる。このように、生中華麺において、これを茹で調理する際に、麺線の茹で溶けを減らす方法としては、茹で液のアルカリ度をできるだけ下げること（茹で液の総アルカリ度として２０mg／ｌ以下と記載）と、麺ｐＨを９．５程度とすることが知られている。しかし、茹で液のアルカリ度を家庭や飲食店で調節することは実際的ではなく、また、生中華麺の場合、チルド流通において１週間以上の良好な保存性を持たせるためには、ｐＨは９．５よりもさらに高くする方が望ましい。 On the other hand, Non-Patent Document 1 describes a technique for preventing the noodles from being boiled when boiled, that is, the dissolution of starch from the noodles. According to Non-Patent Document 1, the most important thing in the technology for preventing the noodles from collapsing is to lower the alkalinity of boiling water when cooking with boil and to adjust the pH of raw noodle itself to a specific range. As for the noodle pH, the amount of elution is the smallest when the pH is around 6.0. However, in the case of Chinese noodles, the pH of the noodles is alkaline by adding kansui or the like. In that case, the noodle pH is set to around 9.5, which is a means of reducing the amount of elution from the noodles in the Chinese noodles. As preferred. As described above, in cooking raw Chinese noodles with boiled rice, as a method of reducing melting with boiled noodle strings, the alkalinity of boiled liquid is reduced as much as possible (the total alkalinity of boiled liquid is 20 mg / l or less. And noodle pH is known to be about 9.5. However, it is not practical to adjust the alkalinity of boiled liquor at home or restaurants, and in the case of raw Chinese noodles, in order to have a good shelf life of more than one week in chilled distribution, the pH is It is desirable to make it higher than 9.5.
本発明の目的は、中華麺らしい良好な食感と風味を有しつつ、チルド状態で少なくとも１週間以上、好ましくは２、３週間程度の良好な保存性を有する生の中華麺であって、調理時に茹でこぼしする必要が無く、加熱調理した湯をそのまま喫食時のスープとして使用することができる生中華麺とその製造方法を提供することにある。 The object of the present invention is raw Chinese noodles having a good texture and flavor typical of Chinese noodles and having a good shelf life in a chilled state for at least 1 week, preferably about 2 to 3 weeks, An object of the present invention is to provide a raw Chinese noodle that can be used as a soup at the time of cooking, and a method for producing the same.
本発明者らは、上掲の課題を解決するために、生中華麺の麺線自体の条件として麺線ｐＨと麺線自体の有するアルカリ度に注目して研究を行ってきた。その結果、麺線ｐＨをやや高目に調整すると同時に、麺自体のアルカリ度をかなり低く特定の範囲に調整してやることで、中華麺らしい風味と良好な保存性を有しつつ、茹でこぼし不要な生麺が得られるとの結論に達した。そして、このような特定のｐＨとアルカリ度に調整する方法としては、添加物に酸化カルシウム又は水酸化カルシウムを含むカルシウム製剤を使用すること、そして、該カルシウム製剤と炭酸塩等のかんすいの添加量とを調節してやることで、達成できることを見出し、本発明とした。 In order to solve the above-mentioned problems, the present inventors have conducted research focusing on the pH of the noodle strings and the alkalinity of the noodle strings themselves as the conditions of the noodle strings themselves. As a result, the noodle string pH is adjusted to be slightly higher, and at the same time, the alkalinity of the noodle itself is adjusted to a specific range so that it has the flavor and good storage characteristics of Chinese noodles and is not necessary to boil and spill. A conclusion was reached that raw noodles could be obtained. And, as a method for adjusting to such a specific pH and alkalinity, the use of a calcium preparation containing calcium oxide or calcium hydroxide as an additive, and the amount of addition of the calcium preparation and a phosphate such as carbonate It was found that this can be achieved by adjusting the above and made the present invention.
なお、本発明において「アルカリ度」としては、総アルカリ度（Ｍアルカリ度）を用いた。アルカリ度とは、含まれている重炭酸塩、炭酸塩、水酸化物等のアルカリ分を炭酸カルシウムの量で表したもので、総アルカリ度は指示薬としてＭＲ試薬を用いてｐＨ４．８を終点とし、含有するアルカリ分全部をこれに対応する炭酸カルシウムの量で表したものである。他にアルカリ度としては、フェノールフタレインを指示薬としてｐＨ８．３を終点とするフェノールフタレインアルカリ度（Ｐアルカリ度）があるが、この場合は水酸基のみによるアルカリ度を示すものであり、本発明で用いられる指標とは異なる。 In the present invention, the total alkalinity (M alkalinity) was used as the “alkalinity”. Alkalinity is the content of alkali such as bicarbonate, carbonate, hydroxide, etc. contained in the amount of calcium carbonate. Total alkalinity is the end point of pH 4.8 using MR reagent as an indicator. And the total alkali content contained is expressed by the amount of calcium carbonate corresponding thereto. In addition, as the alkalinity, there is a phenolphthalein alkalinity (P alkalinity) with phenolphthalein as an indicator and pH 8.3 as an end point. In this case, the alkalinity only by a hydroxyl group is indicated. It is different from the index used in
本発明の麺線のアルカリ度は、麺線を懸濁し、このサンプルについて衛生試験法に規定された、飲料水の総アルカリ度の測定方法に準じて行うものである。具体的には、以下の方法によって測定する。
１）麺１食分を細かく裁断、混合し、所定量をサンプリングする。
２）ブレンダーカップに１のサンプルを入れ、蒸留水で１０倍量に希釈し、０．５％チオ硫酸ナトリウム１滴を加えて１時間以上静置する。
３）静置後ブレンダーで１分間粉砕・混合し、懸濁状のサンプルとする。
４）３のサンプルの所定量をビーカーに入れ、ゆるく撹拌しながら、所定濃度の硫酸溶液で、終点ｐＨ４．８まで滴定し、該滴定量から麺１００ｇ当たりのＣａＣＯ３量（mg／100g）を算出する。（０．０１Ｍ Ｈ２ＳＯ４１ｍｌをＣａＣＯ３１ｍｇとして算出）
また、麺線ｐＨの測定方法は、上記３のサンプルをゆるく撹拌しながら、ｐＨメーターで測定するものである。
The alkalinity of the noodle strings of the present invention is determined according to the method for measuring the total alkalinity of drinking water defined in the sanitary test method for suspended noodle strings. Specifically, it is measured by the following method.
1) Finely cut and mix one serving of noodles and sample a predetermined amount.
2) Put 1 sample into a blender cup, dilute 10 times with distilled water, add 1 drop of 0.5% sodium thiosulfate and let stand for 1 hour or more.
3) After standing, pulverize and mix with a blender for 1 minute to obtain a suspended sample.
4) Put a predetermined amount of the sample of 3 into a beaker and titrate with a sulfuric acid solution with a predetermined concentration to a final pH of 4.8 while gently stirring. From the titration amount, the amount of CaCO 3 per 100 g of noodles (mg / 100g) calculate. (Calculated assuming 1 ml of 0.01 MH 2 SO 4 as 1 mg of CaCO 3 )
The noodle string pH is measured by a pH meter while gently stirring the sample 3 above.
上掲の課題を解決する本発明の生中華麺は、麺線のｐＨが９．８〜１０．６であり、かつ、麺線の総アルカリ度が４５０〜６５０mg／100gである生中華麺類である。麺線ｐＨとアルカリ度をこのような特定の範囲にすることで、加熱調理時における麺線の煮崩れを少なくして茹で液の濁り、ぬめりを抑え、喫食時には茹で液を捨てずに当該茹で液に濃縮スープ等を溶かして喫食可能な、茹でこぼし不要な生中華麺とすることができる。ここで、加熱調理とは、茹で液に麺を入れて火に掛けて調理する以外に、茹で液に麺を入れて電子レンジ等で加熱する調理方法も含む。なお、生中華麺の保存性の点からすれば、ｐＨの範囲は１０．０〜１０．６の範囲とするのがさらに好ましく、また、この方が中華麺的な風味も高い。 The raw Chinese noodles of the present invention that solve the above problems are raw Chinese noodles having a noodle string pH of 9.8 to 10.6 and a total alkalinity of the noodle strings of 450 to 650 mg / 100 g. is there. By adjusting the pH and alkalinity of the noodle strings to such specific ranges, the noodle strings are less boiled during cooking to reduce turbidity and sliminess of the boiled liquid. It can be made into raw Chinese noodles that can be eaten by dissolving concentrated soup in the liquid and not requiring boiling. Here, the heat cooking includes a cooking method in which noodles are put in a boiled liquid and cooked over a fire, and noodles are put in a boiled liquid and heated in a microwave oven or the like. From the viewpoint of storage stability of raw Chinese noodles, the pH range is more preferably in the range of 10.0 to 10.6, and this has a higher Chinese noodle flavor.
また、本発明の生中華麺類は、このような特定のｐＨとアルカリ度にするために、通常市販されている焼成カルシウム製剤等を用いて、麺線に酸化カルシウムおよび、または水酸化カルシウムを含有させる。 In addition, the raw Chinese noodles of the present invention contain calcium oxide and / or calcium hydroxide in the noodle strings using a commercially available calcined calcium preparation or the like in order to obtain such a specific pH and alkalinity. Let
また、本発明は上記各生中華麺を凍結させて、冷凍生中華麺としてもよい。この場合、さらに保存期間が延長される。 In the present invention, each of the above raw Chinese noodles may be frozen to obtain frozen raw Chinese noodles. In this case, the storage period is further extended.
なお、本発明者らは、市販されている幾つかの生中華麺についてその麺線ｐＨと総アルカリ度を測定したが、その結果、ｐＨが本発明の範囲にある製品の場合には、いずれもアルカリ度が本発明の範囲よりも高いものであった。すなわち、本発明のように麺線のｐＨが９．８〜１０．６で、かつ、麺線の総アルカリ度が４５０〜６５０mg／100gの範囲にある生中華麺は見当たらなかった（実験例１、図１参照）。 In addition, the present inventors measured the noodle string pH and the total alkalinity of some commercially available Chinese noodles. As a result, in the case of a product whose pH is within the range of the present invention, The alkalinity was higher than the range of the present invention. That is, there was no raw Chinese noodle in which the pH of the noodle strings was 9.8 to 10.6 and the total alkalinity of the noodle strings was 450 to 650 mg / 100 g as in the present invention (Experimental Example 1). FIG. 1).
また、本発明は、生中華麺類の製造方法であって、以下の工程を有するものである。すなわち、麺原料粉に、アルカリ剤を必須に、その他食塩等副原料を任意に、練り水に溶解するか又は練り水とは別途添加して混練し、得られた麺生地を圧延後切り出すか、または押出して麺線とする工程を含む生中華麺類の製造方法において、前記アルカリ剤の添加によって、切出し後の麺線ｐＨが９．８〜１０．６、好ましくは１０．０〜１０．６、アルカリ度が４５０〜６５０mg／100gになるように、アルカリ剤の種類とその添加量を調整して添加することを特徴とする生中華麺類の製造方法である。 Moreover, this invention is a manufacturing method of raw Chinese noodles, Comprising: It has the following processes. In other words, whether the noodle raw material powder must contain an alkaline agent, and other auxiliary materials such as salt are optionally dissolved in kneading water or added separately from kneading water and kneaded, and the resulting noodle dough is cut out after rolling Alternatively, in the method for producing raw Chinese noodles including the step of extruding into noodle strings, the pH of the noodle strings after cutting is 9.8 to 10.6, preferably 10.0 to 10.6 by adding the alkaline agent. The method for producing raw Chinese noodles is characterized by adding and adjusting the type of alkali agent and the amount of the alkali agent so that the alkalinity is 450 to 650 mg / 100 g.
このように麺線ｐＨとアルカリ度を調整するには、前記アルカリ剤を、酸化カルシウムおよび、または水酸化カルシウムを成分とする物質を必須に含むものとし、その他のアルカリ剤として炭酸ナトリウム、炭酸カリウム等のかんすいを任意に含むものとして、これらの物質と量を調整することによって調整する。 In order to adjust the noodle strings pH and alkalinity in this way, the alkaline agent should essentially contain calcium oxide and / or a substance containing calcium hydroxide, and other alkaline agents such as sodium carbonate, potassium carbonate, etc. It is adjusted by adjusting the amount and quantity of these substances as optionally including the kansui.
具体的には、前記酸化カルシウムおよび、または水酸化カルシウムの、麺原料粉に対する添加量を０．０５〜０．３重量％、好ましくは０．１５〜０．３重量％ととし、さらに、かんすいとして炭酸ナトリウムおよび、または炭酸カリウムを原料粉に対して０〜０．８重量％添加することで調整できる。なお、酸化カルシウムおよび、または水酸化カルシウムは、通常市販されている焼成カルシウム等を使用でき、当該市販焼成カルシウム製剤の酸化カルシウムの含有量が例えば５０％の製剤であれば、原料粉１ｋｇに対して１〜６ｇ、好ましくは３〜６ｇを使用する。 Specifically, the amount of calcium oxide and / or calcium hydroxide added to the noodle raw material powder is 0.05 to 0.3% by weight, preferably 0.15 to 0.3% by weight. Can be adjusted by adding 0 to 0.8 wt% of sodium carbonate and / or potassium carbonate to the raw material powder. For calcium oxide and / or calcium hydroxide, commercially available calcined calcium or the like can be used. If the calcium oxide content of the commercially available calcined calcium preparation is, for example, 50%, the amount of raw material powder is 1 kg. 1 to 6 g, preferably 3 to 6 g.
また、麺線に切り出した後の麺線の結着を防止するために施される打粉としては、低粘度化された澱粉を用いるのが良く、低粘度化された澱粉とは具体的には、特許文献１の酸化処理した澱粉、特許文献２の酸浸漬処理した澱粉、特許文献３の軽度に可溶化したアセチル化澱粉等であり、これらを打粉として用いるのが好ましく、このような澱粉を用いることで、調理時の打粉による茹で濁りを防止できる。 In addition, as the dusting applied to prevent the binding of the noodle strings after being cut into the noodle strings, it is preferable to use low-viscosity starch. Specifically, the low-viscosity starch is , Oxidized starch of Patent Document 1, starch soaked of Patent Document 2, acetylated starch slightly solubilized of Patent Document 3, etc., and these are preferably used as a flour. By using it, turbidity can be prevented from being boiled by dusting during cooking.
本発明の生中華麺、または本発明の製造方法によって得られた生中華麺によれば、炊いて調理する、電子レンジで調理する等の加熱調理時に、麺を茹でた湯を捨てずに、そのまま喫食時のスープとして使用することができ、茹でこぼし不要とすることができる。茹でこぼしを不要とすることで、スープを別途沸して別容器に準備しておく等の手間がかからず、麺の歩留りも高く、また、茹で液を捨てないために、環境への負荷も少ない。さらに、本発明の生中華麺は、中華麺らしい風味と食感を有し、またｐＨが高いために保存性が良好で、チルド状態で２、３週間程度の賞味期限を有するものとすることができる。 According to the raw Chinese noodles of the present invention or the raw Chinese noodles obtained by the production method of the present invention, cooking and cooking, cooking in a microwave oven, etc., without throwing away boiled hot water, As it is, it can be used as a soup at the time of eating, and it can be made unnecessary to boil and spill. By eliminating the need for boiled spills, there is no need to boil the soup separately and prepare it in a separate container, the yield of noodles is high, and the environment does not throw away the boiled liquid. There are few. Furthermore, the raw Chinese noodles of the present invention have a flavor and texture that are typical of Chinese noodles, have good storage stability due to high pH, and have a shelf life of about two to three weeks in a chilled state. Can do.
以下、具体的に製造工程に従って本発明を説明する。
本発明の生中華麺の製造方法は、切り出し後の麺線ｐＨが９．８〜１０．６、総アルカリ度が４５０〜６５０mg／100gになるように、麺原料にアルカリ剤を添加する以外は、常法に従って製造することができる。すなわち、小麦粉に必要に応じて澱粉等を加えた原料粉に、かんすい等アルカリ剤、食塩、グルテン、卵白、色素、増粘類等を必要に応じて練り水に溶解するか、または、原料粉に直接添加して、練り水と良く混練し、麺生地を調製して、圧延後切出して麺線とする。あるいは、麺生地をエクストルダー等を用いて押出して麺線としてもよい。
Hereinafter, the present invention will be described specifically according to the manufacturing process.
The method for producing raw Chinese noodles of the present invention is that the noodle strings after cutting are 9.8 to 10.6, and the alkalinity is added to the noodle raw material so that the total alkalinity is 450 to 650 mg / 100 g. Can be produced according to conventional methods. In other words, the raw material powder obtained by adding starch or the like to wheat flour, if necessary, dissolve alkaline agents such as citrus, salt, gluten, egg white, pigments, thickeners, etc. in the kneading water as necessary, or The noodle dough is prepared by kneading well with kneading water, and cut out after rolling to obtain noodle strings. Alternatively, the noodle dough may be extruded using an extruder or the like to form a noodle string.
切り出し後の麺線ｐＨが９．８〜１０．６、総アルカリ度が４５０〜６５０mg／100gになるように、麺原料にアルカリ剤を添加するには、通常市販されているかんすいを用いてこれを添加するだけでは、当該総アルカリ度になるように添加すると当該ｐHに達しないか、又は当該ｐＨに達するまで添加するとアルカリ度ははるかに高くなってしまう。そこで、アルカリ剤として、酸化カルシウムおよび、または水酸化カルシウムを含む物質を必須に添加する。すなわち、酸化カルシウムおよび、または水酸化カルシウムを含む物質を必須に、さらにｐＨとアルカリ度が前記範囲になるように、他のアルカリ剤としてかんすいを任意に添加する。 In order to add an alkaline agent to the noodle raw material so that the pH of the noodle strings after cutting is 9.8 to 10.6 and the total alkalinity is 450 to 650 mg / 100 g, this is usually done using a commercially available kansui. If the total alkalinity is simply added, the pH will not be reached, or if it is added until the pH is reached, the alkalinity will be much higher. Therefore, a substance containing calcium oxide and / or calcium hydroxide is added as an alkaline agent. That is, a substance containing calcium oxide and / or calcium hydroxide is essential, and citrus is optionally added as another alkaline agent so that the pH and alkalinity are within the above ranges.
酸化カルシウムおよび、または水酸化カルシウムを含む物質としては、これらカルシウム塩そのものの他、焼成カルシウム製剤として、卵殻焼成カルシウムや貝殻焼成カルシウム等を主成分として市販されているものが使用できる。このような物は、一般に他の増量剤等が添加されているので、使用する際にその含有率を考慮して用いる。 As a substance containing calcium oxide and / or calcium hydroxide, in addition to these calcium salts themselves, as a calcined calcium preparation, commercially available products containing eggshell calcined calcium, shell calcined calcium and the like as main components can be used. Since such a substance is generally added with other extenders and the like, it is used in consideration of its content.
また、かんすいとしては、食品衛生法で言う「かんすい」、すなわち「中華麺類の製造に用いられるアルカリ剤で炭酸カリウム、炭酸ナトリウム、炭酸水素ナトリウム、リン酸類のカリウム又はナトリウム塩」が使用できる。酸化カルシウムおよび水酸化カルシウムは、強いアルカリ剤であるが、食品衛生法上はかんすいに含まれておらず、本発明で言う「かんすい」の概念も食品衛生法で規定されているかんすいの規定に従う。当該かんすいは種類によってｐＨ等がかなり異なり、麺線ｐＨを特定の値にするための必要量が異なる。 In addition, “kansui” referred to in the Food Sanitation Law, that is, “potassium carbonate, sodium carbonate, sodium bicarbonate, potassium or sodium salt of phosphoric acid as an alkaline agent used in the production of Chinese noodles” can be used as the Kansui. Calcium oxide and calcium hydroxide are strong alkaline agents, but are not included in the Kansui under the Food Sanitation Law, and the concept of “Kansui” as used in the present invention follows the provisions of Kansai defined in the Food Sanitation Law. . The pH differs considerably depending on the type, and the amount required to bring the noodle string pH to a specific value differs.
本発明においては、いずれのかんすいも使用できるが、好ましく使用できるものとしては、ごく一般的に市販され、しかもかんすいの内で最も効力の高い炭酸カリウムと炭酸ナトリウム（両者の効力にはあまり差がない）を主剤とするものである。本発明において、具体的な添加量等を説明しているかんすいとしては、このような炭酸ナトリウムおよび、または炭酸カリウムを主剤とする、一般的に「かんすい」として市販されている物質における記載であり、例えばリン酸塩のようにアルカリ性の弱いものを多く含むものについては、添加量等の記載において異なる場合がある。 In the present invention, any of the screens can be used. However, the most preferable ones are potassium carbonate and sodium carbonate which are commercially available and have the highest potency among the screens. Not). In the present invention, the specific amount of addition, etc., is described in a substance generally marketed as “Kansui”, which is mainly composed of sodium carbonate and / or potassium carbonate. For example, a substance containing a large amount of a weak alkalinity such as a phosphate may differ in the description of the addition amount.
切り出し後の麺線ｐＨを９．８以上にするために必要なかんすいの添加量は、本発明者らが実験した結果では、炭酸ナトリウム又は炭酸カリウムとした場合において、原料小麦粉の質によって差はあるものの、原料小麦粉１ｋｇに対して約１１ｇ必要であった。しかし、この時の総アルカリ度は約７００mg／100gであり、本発明の範囲外にあることから、かんすいのみの添加では本発明のアルカリ度を満たすことができず、ｐＨが高くアルカリ度を低くできる酸化カルシウムまたは水酸化カルシウムの添加が必須である。 As a result of experiments conducted by the present inventors, the amount of rinsate necessary to make the noodle string pH after cutting out is 9.8 or more, when sodium carbonate or potassium carbonate is used, the difference depends on the quality of the raw flour However, about 11 g was required for 1 kg of raw flour. However, the total alkalinity at this time is about 700 mg / 100 g, which is outside the scope of the present invention. Therefore, the addition of only rinsing cannot satisfy the alkalinity of the present invention, and the pH is high and the alkalinity is lowered. It is essential to add calcium oxide or calcium hydroxide.
一方、切り出し後の麺線ｐＨを９．８〜１０．６にするために、添加するアルカリ剤を酸化カルシウムのみとした場合には、概ね、原料粉１ｋｇに対して酸化カルシウム約２ｇ以上３ｇ以下で当該範囲に入る（市販の焼成カルシウム製剤を用いる場合、当該製剤の酸化カルシウム含有量が約半分程度のものであれば、約４ｇ以上７ｇ以下となる）。酸化カルシウム２ｇ添加ではアルカリ度が低すぎるため、かんすいの添加が必須となる。一方、３ｇ添加ではｐＨはほぼ上限値であるが、この時のアルカリ度は約４５０mg／100gでほぼ下限値であるため、かろうじてかんすいを添加しなくとも良い範囲となる。すなわち、酸化カルシウムのみでｐＨとアルカリ度の両方の条件を満たすことは可能ではあるが、両条件を満たすには、酸化カルシウムおよび、または水酸化カルシウムを含む製剤と、かんすいとを併用することが好ましい。 On the other hand, when the alkaline agent to be added is only calcium oxide in order to adjust the noodle string pH after cutting to 9.8 to 10.6, about 2 g to 3 g of calcium oxide is generally added to 1 kg of the raw material powder. (If a commercially available calcined calcium preparation is used, it is about 4 g or more and 7 g or less if the calcium oxide content of the preparation is about half). Addition of 2 g of calcium oxide makes the alkalinity too low, so the addition of phosphorus is essential. On the other hand, when 3 g is added, the pH is almost the upper limit, but the alkalinity at this time is about 450 mg / 100 g, which is almost the lower limit. That is, it is possible to satisfy both conditions of pH and alkalinity with only calcium oxide, but in order to satisfy both conditions, it is necessary to use a preparation containing calcium oxide and / or calcium hydroxide together with citrus. preferable.
本発明者らの実験結果によると、切り出し後の麺線ｐＨが９．８〜１０．６、総アルカリ度が４５０〜６５０mg／100gになるように、麺原料にアルカリ剤を添加するには、原料粉１ｋｇに酸化カルシウムおよび、または水酸化カルシウムを０．５〜３ｇ（酸化カルシウム５０％の焼成カルシウム製剤に換算した場合は約１〜７ｇ／kg）、かんすい（炭酸ナトリウムおよび／又は炭酸カリウムからなるものとして）を０〜８ｇの範囲で組み合わせて用いるのが良く、一例としては、原料粉１ｋｇに対して、酸化カルシウムおよび、または酸化カルシウムとして２ｇと、かんすい３〜６ｇ程度を混合したもの等を、好ましいものとして上げることができる。 According to the results of our experiments, to add an alkali agent to the noodle raw material so that the noodle string pH after cutting is 9.8 to 10.6 and the total alkalinity is 450 to 650 mg / 100 g, From 1 kg of raw material powder to 0.5 to 3 g of calcium oxide and / or calcium hydroxide (about 1 to 7 g / kg when converted to a calcined calcium preparation with 50% calcium oxide), Kansui (from sodium carbonate and / or potassium carbonate) It is preferable to use in combination in the range of 0 to 8 g. For example, 2 kg of calcium oxide and / or calcium oxide and 3 to 6 g of potassium are mixed with 1 kg of raw material powder. Can be raised as preferred.
なお、本発明の生中華麺において、保存性向上のためには麺線ｐＨは高い方が良い。また、中華麺風味についてもｐＨは高めが良く、最適には麺線ｐＨは１０．０〜１０．６とするのがよい。このように、麺線の総アルカリ度が４５０〜６５０mg／100ｇで、かつ麺線ｐＨを１０．０〜１０．６とするには、酸化カルシウムおよび、又は水酸化カルシウムを原料粉１ｋｇに対して１．５〜３ｇ、かんすい３〜６ｇ程度とすればよい。 In addition, in the raw Chinese noodles of this invention, the one where noodle strings pH is higher is good for the preservation | save improvement. Also, the Chinese noodle flavor has a high pH, and optimally, the noodle string pH is preferably 10.0 to 10.6. Thus, in order that the total alkalinity of the noodle strings is 450 to 650 mg / 100 g and the noodle string pH is 10.0 to 10.6, calcium oxide and / or calcium hydroxide is added to 1 kg of the raw material powder. What is necessary is just to set it as 1.5-3g and about 3-6 g of pans.
本発明では、上記のようにアルカリ剤として酸化カルシウムおよび、または水酸化カルシウムを必須に、炭酸ナトリウム、炭酸カリウム等かんすいを任意に原料粉に添加して、その他食塩、卵白、グルテン、色素、増粘類等を任意に、それぞれ原料粉に直接添加するか、または練り水に溶解又は懸濁して添加する。そして、これを良く混練して麺生地とし、圧延、切出して麺線とするか、またはエクストルーダー等で押出して麺線とし、一食分ごとにカットする。なお、酸化カルシウムは水に溶けにくく、水に直接添加すると発熱して危険なため、原料粉に添加し、粉体混合した後に練り水を添加するのが好ましい。また、混練や圧延時に、真空ミキサーや真空麺帯機等を用いることで、麺質を緻密にし、よりコシのある麺とすることもできる。 In the present invention, as described above, calcium oxide and / or calcium hydroxide as an alkaline agent is essential, and sodium carbonate, potassium carbonate or other citrus is optionally added to the raw material powder, and other salt, egg white, gluten, pigment, The mucous or the like is optionally added directly to the raw material powder, or dissolved or suspended in kneading water. And this is knead | mixed well to make noodle dough, rolled and cut out to make noodle strings, or extruded with an extruder or the like to make noodle strings, and cut for each serving. Calcium oxide is difficult to dissolve in water, and if it is added directly to water, it generates heat and is dangerous. Therefore, it is preferable to add kneading water after adding to the raw material powder and mixing the powder. In addition, by using a vacuum mixer, a vacuum noodle banding machine, or the like during kneading or rolling, the noodle quality can be made dense and more noodles can be obtained.
このようにして製造された本発明の生中華麺は煮崩れが少なく、茹でこぼし不要な生麺となるが、このままでは保存中に麺線同士が結着してしまうので、打粉を施すのが好ましい。通常生麺の打粉には馬鈴薯澱粉、コーンスターチ、サゴ澱粉等が用いられるが、これを用いた生麺を茹でると、打粉によって茹で湯が濁るので、本発明に使用する打粉としては、このような茹で濁りを起こしにくい打粉、すなわち、低粘度化した澱粉、具体的には、特許文献１の酸化処理澱粉、特許文献２の酸浸漬処理澱粉、特許文献３の軽度に可溶化されたアセチル化澱粉等を用いるのが好ましい。打粉を施した生麺は、そのままか、又は粉末スープや濃縮液体スープとともに包装され、製品化される。 The raw Chinese noodles of the present invention produced in this way are less boiled and become raw raw noodles that are spilled and boiled, but as they are, the noodle strings are bound together during storage, so it is necessary to apply dusting preferable. Usually, potato starch, corn starch, sago starch, etc. are used for the flour of raw noodles, but when boiled raw noodles using this, boiled hot water becomes cloudy due to the flour, and as such a flour used in the present invention, Boiled powder that does not cause turbidity with boil, that is, starch with reduced viscosity, specifically, oxidized starch of Patent Document 1, acid soaked starch of Patent Document 2, and slightly solubilized acetylated starch of Patent Document 3 Etc. are preferably used. The raw noodles that have been dusted are either directly or packaged together with powdered soup or concentrated liquid soup and commercialized.
このようにして製造された本発明の生中華麺は、チルド状態で流通し、ｐＨも高いので保存性も良好で、２、３週間程度の賞味期限を有するものとすることができる。なお、場合によっては、前記打粉を施した生麺、又は打粉を施さない生麺を、急速凍結して、冷凍生麺として製品化してもよい。この場合、冷凍状態で流通し、さらに長期間保存可能となる。そして、いずれの場合も、調理の際は炊くか、電子レンジ等で加熱調理するが、茹で湯の濁りが少ないので、茹でこぼしせずに調理し、茹で湯に粉末スープや濃縮スープを溶解して、そのまま喫食することができる。 The raw Chinese noodles of the present invention thus produced are distributed in a chilled state and have a high pH, so that they have good storage stability and can have a shelf life of about a few weeks. In some cases, the raw noodles with or without the dusting may be rapidly frozen and commercialized as frozen raw noodles. In this case, it circulates in a frozen state and can be stored for a long time. In either case, cook or cook with a microwave oven, etc., but boiled hot water is less turbid, so cook without boiling and dissolve powdered and concentrated soup in boiled water. You can eat as it is.
本発明を実験例に基づいて、以下に具体的に説明するが、本発明は、これら実験例の開示に基づいて限定的に解釈されるべきでない。なお、麺線の総アルカリ度、およびｐＨは下記の方法に従って測定した。
１）麺１食分を５ｍｍ以下に裁断、混合し、２０ｇをサンプリングする。
２）ブレンダーカップ（２５０ｍｌ）に１のサンプル２０ｇ、蒸留水１８０ｍｌ、０．５％チオ硫酸ナトリウム０．０５ｇを加えて１時間以上静置する。
３）静置後ブレンダーで１分間粉砕・混合し、懸濁状のサンプルとする。
４）３のサンプルの所定量５０ｇをビーカーに入れ、スターラーでゆるく撹拌しながら、０．０２５Ｍ硫酸溶液をビューレットで滴下し、ｐＨメータで終点ｐＨ４．８まで滴定する。該滴定量から、０．０１Ｍ硫酸溶液量に換算し、麺１００ｇ当たりのＣａＣＯ３量を算出する。（０．０１Ｍ Ｈ２ＳＯ４ １ｍｌ＝ＣａＣＯ３ １ｍｇ）
麺線ｐＨの測定方法は、上記３）のサンプルをスターラーでゆるく撹拌しながら、ｐＨメーターで測定する。
The present invention will be specifically described below based on experimental examples, but the present invention should not be construed in a limited manner based on the disclosure of these experimental examples. The total alkalinity and pH of the noodle strings were measured according to the following methods.
1) Cut and mix one serving of noodles to 5 mm or less, and sample 20 g.
2) Add 20 g of 1 sample, 180 ml of distilled water and 0.05 g of 0.5% sodium thiosulfate to a blender cup (250 ml) and let stand for 1 hour or more.
3) After standing, pulverize and mix with a blender for 1 minute to obtain a suspended sample.
4) Put a predetermined amount of 50 g of the sample of 3 into a beaker, add 0.025M sulfuric acid solution dropwise with a burette while stirring gently with a stirrer, and titrate to pH 4.8 with a pH meter. From the titration amount, the amount of CaCO 3 per 100 g of noodles is calculated in terms of 0.01M sulfuric acid solution. (0.01 MH 2 SO 4 1 ml = CaCO 3 1 mg)
The noodle string pH is measured with a pH meter while gently stirring the sample of 3) above with a stirrer.
実験例１
原料粉として準強力粉１０００ｇに、副原料として、焼成カルシウム製剤（貝殻焼成カルシウム１０％＋卵殻焼成カルシウム４０％の混合物で、酸化カルシウム量として約５０％を含む）４ｇ（酸化カルシウムとしては２ｇ）を粉体で良く混合し、さらに、副原料として、かんすい（炭酸ナトリウム６：炭酸カリウム４を約９５％以上含み、ごく少量の重合リン酸塩を含む）６ｇ、食塩１２ｇ、卵白１０ｇ、色素１ｇ、エタノール製剤３０ｇを水３００ｍｌに溶解して練り水として添加し、ミキサーで１５分間よく混練して麺生地とした。当該麺生地を圧延ロールで圧延し、連続圧延機でさらに麺厚１．４ｍｍに圧延し、２２番角刃の切出しロールで切出して麺線とし、カットした。
Experimental example 1
As a raw material powder, quasi-strong powder 1000g, as an auxiliary material, calcined calcium preparation (a mixture of calcined shell shell calcium 10% + eggshell calcined calcium 40%, containing about 50% calcium oxide) 4g (2g as calcium oxide) Mix well with powder, and, as an auxiliary material, 6 g of kansui (containing about 95% or more of sodium carbonate 6: potassium carbonate 4 and containing a very small amount of polymerized phosphate), 12 g of salt, 10 g of egg white, 1 g of pigment, 30 g of ethanol preparation was dissolved in 300 ml of water and added as kneading water, and kneaded well for 15 minutes with a mixer to obtain a noodle dough. The noodle dough was rolled with a rolling roll, further rolled to a noodle thickness of 1.4 mm with a continuous rolling mill, cut out with a 22-thick blade cutting roll, and cut into noodle strings.
カットした麺線１１０ｇを計り取り、低粘度化した酸化処理澱粉３〜４ｇを満遍なく打粉し、１５×１４ｃｍの袋に充填し、密封包装して、中華生麺の商品形態とし、１日冷蔵保存して本発明の実施例品１（実験例２の配合８に相当する）とし、麺線ｐＨと総アルカリ度を測定した。 Weigh out 110g of cut noodle strings, uniformly powder 3-4g of oxidized starch with reduced viscosity, fill it into 15x14cm bags, seal and wrap it into a Chinese noodle product form, and store refrigerated for 1 day And it was set as Example goods 1 (equivalent to the mixing | blending 8 of Experimental example 2) of this invention, and noodle strings pH and total alkalinity were measured.
前記実施例品１について、麺線のほぐれに特に問題のないことを確認した上、５００ｍｌの沸騰水を入れた鍋に投入し、２．５分間加熱調理した。茹でこぼしせずに器に移したものは、茹で液の濁りが少なく、そのまま濃縮スープを溶かして喫食することができた。また、中華麺臭も充分に感じられ、食感、風味とも遜色のない中華麺であった。 About the said Example goods 1, after confirming that there was no problem in particular in the noodle string loosening, it put into the pan containing 500 ml boiling water, and heat-cooked for 2.5 minutes. Those that were transferred to the bowl without spilling the boil had little turbidity in the boiled liquid and could be eaten by dissolving the concentrated soup as it was. In addition, the Chinese noodle odor was sufficiently felt, and the Chinese noodles were inferior in texture and flavor.
比較のため、下記市販品の中華生麺５品を小売店で購入し、同様に麺線ｐＨと総アルカリ度を測定した。いずれの商品も、加熱調理時に茹で湯は非常に濁り、茹でこぼしが必要であった。なお、これら比較商品は、賞味期限の日付から、想定される製造日から一週間以内のものである（保存期間が賞味期限限界に近づくと麺線ｐＨが下がるため）。表１に、本実施例品１および市販の生中華麺の麺ｐＨと麺の総アルカリ度の測定値を示す。 For comparison, five commercially available Chinese raw noodles were purchased at retail stores, and the noodle strings pH and total alkalinity were measured in the same manner. In all products, boiled hot water was very turbid during cooking, and boiled and spilled. In addition, these comparative products are those within one week from the expected date of manufacture from the date of the expiration date (because the noodle string pH decreases when the storage period approaches the expiration date limit). Table 1 shows the measured values of the noodle pH and the total alkalinity of the noodles of this example product 1 and commercially available Chinese noodles.
実験例２
前記実験例１の実施例品１に関し、その添加する副原料について、焼成カルシウム製剤の添加量と、かんすいの添加量を変えたもの、及び焼成カルシウムに替えて一部を水酸化カルシウムとしたもの、かんすいの一部をリン酸３ナトリウムに替えたもの等、下記表２記載のサンプル１〜１０の配合とし、その他は実施例品１（配合８に相当）と同様にして中華生麺を製造した。
Experimental example 2
Regarding the example product 1 of the experimental example 1, the auxiliary raw material to be added is obtained by changing the addition amount of the calcined calcium preparation and the addition amount of citrus, and by replacing the calcined calcium partly with calcium hydroxide Manufactures Chinese noodles in the same manner as in Example Product 1 (equivalent to Formulation 8), except that part of Kansui was replaced with trisodium phosphate, etc. did.
これを実施例品１と同様に包装し、１日冷蔵保存後の麺線ｐＨと麺の総アルカリ度を測定し、麺線のほぐれに特に問題のないことを確認した上、５００ｍｌの沸騰水を入れた鍋に投入し、２．５分間加熱調理した。茹でこぼしせずに器に移したものを、５人の熟練したパネラーで、茹で液の濁り度合いやとろみと、中華麺らしい風味を有するか否かについて、５点満点で評価した。評価は、茹で湯の濁り等に関しては、５点を完全に清澄な状態とし、１点をひどく濁ってとろみの強い状態、３点を充分商品化に耐える状態とした。また、風味の評価については、５点を非常に高い中華麺風味と食感を有するものとし、１点を風味が全く感じられないもの、３点を商品化に充分なレベルとした。 This was packaged in the same manner as in Example Product 1 and the noodle string pH and the total alkalinity of the noodles were measured after refrigeration for 1 day, and it was confirmed that there was no particular problem with the noodle strings being loosened. It was put into a pan containing and heated and cooked for 2.5 minutes. What was transferred to the bowl without spilling the boil was evaluated by 5 skilled panelists about the degree of turbidity and thickness of the boiled liquid and whether it had a flavor like Chinese noodles on a 5-point scale. In the evaluation, regarding the turbidity of boiled hot water, 5 points were completely clear, 1 point was extremely turbid and thick, and 3 points were sufficiently resistant to commercialization. In addition, regarding the evaluation of the flavor, 5 points have a very high Chinese noodle flavor and texture, 1 point indicates no flavor at all, and 3 points are sufficient for commercialization.
結果は表３に示す。表３の結果から、麺線ｐＨが９．８〜１０．６でかつ、総アルカリ度が４５０〜６５０mg／100gとすることで、中華麺らしい風味を有しつつ、茹でこぼし不要の生中華麺が得られることがわかる。なお、生麺の保存性と風味の点でいうと麺ｐＨは１０．０以上が好ましく、特に好ましい範囲としてはｐＨ１０．０〜１０．６、総アルカリ度４５０〜６５０mg／100g程度である。 The results are shown in Table 3. From the results shown in Table 3, the noodle string pH is 9.8 to 10.6 and the total alkalinity is 450 to 650 mg / 100 g. It can be seen that In terms of the storage stability and flavor of raw noodles, the pH of the noodles is preferably 10.0 or more, and particularly preferred ranges are pH 10.0 to 10.6 and total alkalinity 450 to 650 mg / 100 g.
また、実験例１（市販生中華麺を含む）と実験例２を併せた、麺線ｐＨと総アルカリ度の関係を示すグラフを図１に示す。 Moreover, the graph which shows the relationship between noodle strings pH and total alkalinity combining Experimental Example 1 (including commercially available Chinese noodles) and Experimental Example 2 is shown in FIG.
実験例３（冷凍麺への応用）
原料粉として準強力粉１０００ｇに、副原料として、焼成カルシウム製剤（貝殻焼成カルシウム１０％＋卵殻焼成カルシウム４０％の混合物で、酸化カルシウム量として約５０％を含む）４ｇ（酸化カルシウムとしては２ｇ）を粉体で良く混合し、さらに、副原料として、かんすい（炭酸ナトリウム６：炭酸カリウム４を約９５％以上含み、ごく少量の重合リン酸塩を含む）６ｇ、食塩１２ｇ、卵白５ｇ、グルテン５ｇ、色素１ｇ、エタノール製剤３０ｇを水３００ｍｌに溶解して練り水として添加し、真空ミキサーを用いて、真空度−500mmHgで１５分間よく混練して麺生地とした。当該麺生地を圧延ロールで圧延し、連続圧延機でさらに麺厚１．４ｍｍに圧延し、２２番角刃の切出しロールで切出して麺線とし、カットした。
Experimental Example 3 (Application to frozen noodles)
As a raw material powder, quasi-strong powder 1000g, as an auxiliary material, calcined calcium preparation (a mixture of calcined shell shell calcium 10% + eggshell calcined calcium 40%, containing about 50% calcium oxide) 4g (2g as calcium oxide) Mix well with powder, and, as an auxiliary material, 6 g of kansui (containing about 95% or more of sodium carbonate 6: potassium carbonate 4 and containing a very small amount of polymerized phosphate), 12 g of salt, 5 g of egg white, 5 g of gluten, 1 g of pigment and 30 g of ethanol preparation were dissolved in 300 ml of water and added as kneaded water, and kneaded well for 15 minutes using a vacuum mixer at a vacuum degree of −500 mmHg to obtain noodle dough. The noodle dough was rolled with a rolling roll, further rolled to a noodle thickness of 1.4 mm with a continuous rolling mill, cut out with a 22-thick blade cutting roll, and cut into noodle strings.
カットした麺線１００ｇを計り取り、低粘度化した酸化処理澱粉約４ｇを満遍なく打粉し、１００×１００mmのトレーに投入し、−３０℃の冷凍庫で急速冷凍し、１３０×１３０ｍｍの袋に包装して、家庭用冷蔵庫の冷凍庫で１週間保存した。 Weigh out 100 g of the cut noodle strings, and evenly powder about 4 g of oxidized starch with reduced viscosity, put it in a 100 x 100 mm tray, quickly freeze it in a -30 ° C freezer, and wrap it in a 130 x 130 mm bag. And stored in a freezer of a household refrigerator for one week.
前記冷凍生中華麺について５００ｍｌの沸騰水を入れた鍋に投入し、３分間加熱調理した。麺線のほぐれには問題は無かった。茹でこぼしせずに器に移したものは、茹で液の濁りが少なく、そのまま濃縮スープを溶かして喫食することができた。また、中華麺臭も充分に感じられ、食感、風味とも遜色のない中華麺であった。 The frozen raw Chinese noodles were put into a pan containing 500 ml of boiling water and cooked for 3 minutes. There was no problem in loosening the noodle strings. Those that were transferred to the bowl without spilling the boil had little turbidity in the boiled liquid and could be eaten by dissolving the concentrated soup as it was. In addition, the Chinese noodle odor was sufficiently felt, and the Chinese noodles were inferior in texture and flavor.
Claims (8)
前記アルカリ剤の添加によって、切出し後の麺線ｐＨが９．８〜１０．６、麺線総アルカリ度が４５０〜６５０mg／100gになるように、アルカリ剤の種類とその添加量を調整して添加することを特徴とする生中華麺類の製造方法。 Whether the noodle raw material powder must contain an alkaline agent, and optionally other ingredients such as salt, are dissolved in kneading water or added separately from kneading water and kneaded, and the resulting noodle dough is cut out after rolling. Or in a method for producing raw Chinese noodles comprising the step of extruding to noodle strings,
By adding the alkaline agent, the type and amount of the alkaline agent were adjusted so that the noodle string pH after cutting was 9.8 to 10.6 and the total alkalinity of the noodle string was 450 to 650 mg / 100 g. A method for producing raw Chinese noodles, which is characterized by adding.
The method for producing raw Chinese noodles according to any one of claims 5 to 7, further comprising a step of dusting starch having a reduced viscosity on the noodle strings after the step of cutting out the noodle strings.
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| JP2014124127A (en) * | 2012-12-26 | 2014-07-07 | Nisshin Flour Milling Inc | Method for producing chinese noodle |
| JP2017012103A (en) * | 2015-07-02 | 2017-01-19 | 日清製粉株式会社 | Dried noodles |
| JP2018033363A (en) * | 2016-08-31 | 2018-03-08 | 日清食品ホールディングス株式会社 | Production method of raw noodles and frozen noodles |
| JP2019092436A (en) * | 2017-11-22 | 2019-06-20 | ミライフーズ株式会社 | Cooking method of noodle set with concentrated soup |
| JP2021040488A (en) * | 2019-09-06 | 2021-03-18 | 株式会社はなまる | Manufacture of raw noodles for boiled udon noodles with a high texture |
| JP2022119515A (en) * | 2021-02-04 | 2022-08-17 | 日清製粉株式会社 | Method for producing instant noodle |
| JP2022124797A (en) * | 2021-02-16 | 2022-08-26 | 日清製粉株式会社 | Method for producing cooked Chinese noodles |
| US20220330586A1 (en) * | 2020-03-28 | 2022-10-20 | Nissin Foods Holdings Co., Ltd. | Raw chinese noodles, method for producing the same, and method for preventing discoloration of raw chinese noodles |
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|---|---|---|---|---|
| JP2014124127A (en) * | 2012-12-26 | 2014-07-07 | Nisshin Flour Milling Inc | Method for producing chinese noodle |
| JP2017012103A (en) * | 2015-07-02 | 2017-01-19 | 日清製粉株式会社 | Dried noodles |
| JP2018033363A (en) * | 2016-08-31 | 2018-03-08 | 日清食品ホールディングス株式会社 | Production method of raw noodles and frozen noodles |
| JP2019092436A (en) * | 2017-11-22 | 2019-06-20 | ミライフーズ株式会社 | Cooking method of noodle set with concentrated soup |
| JP2021040488A (en) * | 2019-09-06 | 2021-03-18 | 株式会社はなまる | Manufacture of raw noodles for boiled udon noodles with a high texture |
| US20220330586A1 (en) * | 2020-03-28 | 2022-10-20 | Nissin Foods Holdings Co., Ltd. | Raw chinese noodles, method for producing the same, and method for preventing discoloration of raw chinese noodles |
| JP2022119515A (en) * | 2021-02-04 | 2022-08-17 | 日清製粉株式会社 | Method for producing instant noodle |
| JP7765185B2 (en) | 2021-02-04 | 2025-11-06 | 日清製粉株式会社 | Instant noodle manufacturing method |
| JP2022124797A (en) * | 2021-02-16 | 2022-08-26 | 日清製粉株式会社 | Method for producing cooked Chinese noodles |
| JP7692706B2 (en) | 2021-02-16 | 2025-06-16 | 日清製粉株式会社 | Manufacturing method of cooked Chinese noodles |
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