JP2008148718A - Instant bean-starch vermicelli and method for producing the same - Google Patents
Instant bean-starch vermicelli and method for producing the same Download PDFInfo
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- JP2008148718A JP2008148718A JP2008068397A JP2008068397A JP2008148718A JP 2008148718 A JP2008148718 A JP 2008148718A JP 2008068397 A JP2008068397 A JP 2008068397A JP 2008068397 A JP2008068397 A JP 2008068397A JP 2008148718 A JP2008148718 A JP 2008148718A
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- 229920002472 Starch Polymers 0.000 title claims abstract description 55
- 239000008107 starch Substances 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 52
- 239000000843 powder Substances 0.000 claims abstract description 32
- 229920002558 Curdlan Polymers 0.000 claims abstract description 31
- 239000001879 Curdlan Substances 0.000 claims abstract description 31
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 31
- 229940078035 curdlan Drugs 0.000 claims abstract description 31
- 235000019316 curdlan Nutrition 0.000 claims abstract description 31
- 241001474374 Blennius Species 0.000 claims abstract description 22
- 229920001592 potato starch Polymers 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 240000004922 Vigna radiata Species 0.000 claims description 22
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 22
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 32
- 241001261506 Undaria pinnatifida Species 0.000 abstract description 14
- 238000010411 cooking Methods 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 9
- 239000000463 material Substances 0.000 abstract description 9
- 238000010828 elution Methods 0.000 abstract description 7
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract description 2
- 244000013123 dwarf bean Species 0.000 abstract 2
- 210000003254 palate Anatomy 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 208000001840 Dandruff Diseases 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000008719 thickening Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241000233855 Orchidaceae Species 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
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Abstract
Description
本発明は、即席春雨およびその製造方法に関する。 The present invention relates to instant vermicelli and a method for producing the same.
即席春雨およびその製造方法として、緑豆でん粉を水で捏ね、この捏ねた緑豆でん粉を多数のノズルから押し出して線状に成形し、線状に形成されたものを熱湯で茹でて、水洗いをしたのち、凍結させて鬆を形成して、解凍したのち、乾燥させて即席春雨を完成させる、という即席春雨及びその製造方法が提案されている（例えば、特許文献１参照。）。 Immediate vermicelli and its manufacturing method, knead mung bean starch with water, extrude this kneaded mung bean starch from a number of nozzles to form a line, boil the line formed with hot water, and wash it with water There has been proposed an instant vermicelli and a method for producing the instant vermicelli which are frozen to form a void, thawed, and then dried to complete the instant vermicelli (see, for example, Patent Document 1).
しかるに、上記即席春雨では茹で工程で緑豆のでん粉が溶出しやすく、また湯戻しに時間がかかり、またでん粉のみで造られているため無味無臭の淡白な味わいであるという問題がある。 However, in the instant vermicelli, there is a problem that the mung bean starch tends to be eluted in the boiling process, it takes a long time for hot water reconstitution, and since it is made only of starch, it has a tasteless and odorless pale taste.
本発明は、上記のような問題を解消するためになされたものであり、その目的とするところは、馬鈴薯でん粉と緑豆でん粉の混合でん粉を原料とする即席春雨において、混合でん粉にワカメパウダーなどの海藻パウダーを練り込むと共にカードランを添加することにより茹で工程での溶出や調理後の湯伸び、ふやけを抑制するこができ、喫食時に適度な腰があって歯ごたえのある食感をもたらし、また味わいのある即席春雨およびその製造方法を提供することにある。 The present invention has been made to solve the above-mentioned problems, and the object of the present invention is to use mixed starch of potato starch and mung bean starch as a raw material for instant vermicelli, such as mixed starch and wakame powder. By kneading seaweed powder and adding curdlan, elution in the boil process, hot water elongation after cooking, and dandruff can be suppressed, and there is an appropriate waist when eating, resulting in a chewy texture, The object is to provide a tasteful instant vermicelli and a method for producing the same.
本発明の即席春雨は、馬鈴薯でん粉と緑豆でん粉の混合でん粉を原料とする即席春雨において、馬鈴薯でん粉と緑豆でん粉の混合でん粉中に海藻パウダーを練り込み、この海藻パウダー入り混合でん粉にカードラン１〜６重量％を添加してあることに特徴を有するものである。
The instant vermicelli of the present invention is an instant vermicelli that uses potato starch and mung bean starch as a raw material, kneaded seaweed powder into the mixed starch of potato starch and mung bean starch, and
本発明の即席春雨の製造方法は、馬鈴薯でん粉と緑豆でん粉の混合でん粉を原料とする即席春雨を製造する方法において、馬鈴薯でん粉と緑豆でん粉の混合でん粉中に海藻パウダーを練り込み、この海藻パウダー入り混合でん粉にカードラン１〜６重量％が添加されていることに特徴を有するものである。 The instant vermicelli production method of the present invention is a method for producing instant vermicelli using potato starch and mung bean starch as a raw material. In this method, seaweed powder is kneaded into a mixed starch of potato starch and mung bean starch, and this seaweed powder is contained. It is characterized in that 1 to 6% by weight of curdlan is added to the mixed starch.
緑豆でん粉と馬鈴薯でん粉を混合することにより緑豆でん粉の持つ腰の強さ、なめらかさと歯ごたえの良さを保持し得ながら、緑豆でん粉に不足している湯戻しに時間がかかるという欠点を馬鈴薯でん粉で補うことができる。 By mixing mung bean starch and potato starch, you can maintain the strength, smoothness and crunchiness of mung bean starch, but make up for the shortcoming of hot water replenishment that is lacking in mung bean starch with potato starch. be able to.
緑豆でん粉に馬鈴薯でん粉を混合することにより即席に適う時間での湯戻りが良好となる反面、調理後に湯伸びやふやけが発生しやすいが、カードラン１〜６重量％を添加することにより、カードランの膨潤による増粘作用により調理後に湯伸びしたり、ふやけたりするのを抑制でき、滑らかな弾力性と歯ごたえの良さを楽しめる即席春雨が得られる。
上記緑豆でん粉と馬鈴薯でん粉の混合でん粉中に無結着性の食品素材であるワカメパウダーなどの海藻パウダーを練り込むことによりこの食品素材の持つ風味、滋味が加えられた即席春雨を得ることができる。
Mixing potato starch with mung bean starch improves hot water return in a time that is suitable for improvisation, but it tends to cause hot water stretch and dandruff after cooking, but by adding 1 to 6% by weight curdlan, The thickening action caused by the swelling of the orchid can prevent the hot water from spreading or lingering after cooking, and an instant vermicelli that can be enjoyed with smooth elasticity and good texture.
By blending seaweed powder such as wakame powder, which is a non-binding food material, into the mixed starch of mung bean starch and potato starch, instant vermicelli with the flavor and taste of this food material can be obtained. .
しかも、混合でん粉にワカメパウダーなどの海藻パウダーと共にカードラン１〜６重量％を添加することにより、カードランの膨潤による増粘作用により茹で工程でのでん粉や食品素材の溶出が減少し、線状に形成されたもの（以下、「麺線」という。）を冷凍時に竿掛けするときに麺線が付着したり切れたりすることなく、ほぐれ易く、解凍後のほぐれも良好となり、春雨加工性、作業性に優れる。 Moreover, by adding 1 to 6% by weight of curdlan together with seaweed powder such as seaweed powder to the mixed starch, the elution of starch and food materials in the boiled process is reduced due to the thickening effect due to curdlan swelling, and linear When noodles are hung in the frozen state (hereinafter referred to as “noodle strings”), the noodle strings do not stick or break, and they are easy to loosen. Excellent workability.
本発明の即席春雨の製造方法においては、緑豆でん粉と馬鈴薯でん粉を混合したものに結着性の無い食品素材であるワカメパウダーなどの海藻パウダーと共にカードランを添加する。その際、ミキサーで混合でん粉を水で捏ね、この捏ねた混合でん粉（生地）をダイスにて熱湯中に押し出して線状に形成する。この線状に形成された麺線を熱湯で茹でて、水洗いをして冷却する。この冷却した麺線を竿に掛けて冷凍庫で冷凍する。次いで、解凍し、所定長さに切断し計量後、熱風乾燥して即席春雨が完成する。 In the instant vermicelli production method of the present invention, curdlan is added to a mixture of mung bean starch and potato starch together with seaweed powder such as wakame powder which is a non-binding food material. At that time, the mixed starch is kneaded with water in a mixer, and the kneaded mixed starch (dough) is extruded into hot water with a die to form a linear shape. The noodle strings formed in this linear shape are boiled with hot water, washed with water and cooled. This cooled noodle string is put on a basket and frozen in a freezer. Next, it is thawed, cut into a predetermined length, weighed, and then dried with hot air to complete instant vermicelli.
緑豆でん粉に馬鈴薯でん粉を混合するだけでは、湯戻りが良好となっても、調理後、数分後にふやけや湯伸びが発生する。カップ麺の喫食時間は平均７分であるが、調理後７分では既にふやけが始まる。しかし、こうしたふやけや湯伸び発生問題はカードランを添加することにより解決することができる。すなわち、緑豆でん粉と馬鈴薯でん粉の混合でん粉にカードラン１〜６重量％を添加することにより、カードランの増粘作用により調理後に湯伸びしたり、ふやけたりするようなことも無くなり、滑らかさと歯切れの良さを楽しめる即席春雨が得られる。
カードランをワカメパウダーなどの海藻パウダーと共に添加するにしてもカードランが１重量％より少ないと、調理後７分で湯伸び、ふやけが発生することがあり、カードランが６重量％より多く添加すると、麺が固すぎて湯戻り（３分直後）できなかったり、湯戻しに５分以上かかったりすることがあって即席春雨に適さない。
By simply mixing potato starch with mung bean starch, even if hot water reversion is good, buffing and hot water elongation occur after several minutes after cooking. Cup noodles eat for an average of 7 minutes, but already 7 minutes after cooking begins to dull. However, such a problem of occurrence of dandruff and hot water can be solved by adding curdlan. That is, by adding 1 to 6% by weight of curdlan to the mixed starch of mung bean starch and potato starch, the curdlan does not thicken or burn after cooking due to the thickening action of curdlan, and smooth and crisp Instant vermicelli can be enjoyed.
Even if curdlan is added together with seaweed powder such as seaweed powder, if curdlan is less than 1% by weight, hot water may elongate and dandruff may occur 7 minutes after cooking, and curdlan is added more than 6% by weight. Then, the noodles are too hard to return to the hot water (immediately after 3 minutes) or it may take more than 5 minutes to return to the hot water.
無結着性の食品素材であるワカメなど海藻パウダーを添加することにより、この食品素材の持つ風味、滋味、香りが加えられた即席春雨を得ることができる。
こうした海藻パウダーもカードランと共に添加されていることにより茹で工程で溶出するのを抑制することができて海藻パウダーの持つ風味、滋味を生かすことができる。
By adding seaweed powder such as seaweed, which is a non-binding food material, instant vermicelli with the flavor, nourishment and aroma of this food material can be obtained.
By adding these seaweed powders together with curdlan, it is possible to suppress elution in the boil process, and to make use of the flavor and taste of seaweed powders.
混合でん粉に練り込まれた海藻パウダーの茹で工程での溶出をより少なくするには、真空脱気することが効果的である。真空脱気の方法としては、真空ミキサーででん粉から調整したり、あるいは他のミキサーで練り上げたドウを真空ミキサーで脱気したりしてもよく、またはエクストルーダーで押出し時に脱気するもよい。このように脱気することにより食品素材の溶出は更に減少し、麺線のさばきも良く、できあがった春雨は湯戻し後のふやけが遅くなる効果も得られる。 In order to reduce the elution in the process of boiled seaweed powder kneaded into the mixed starch, it is effective to degas by vacuum. As a method of vacuum deaeration, the starch may be adjusted from the starch with a vacuum mixer, or the dough kneaded with another mixer may be deaerated with a vacuum mixer, or may be deaerated with an extruder during extrusion. By deaeration in this way, the elution of the food material is further reduced, the noodle strings are well-treated, and the resulting vermicelli also has the effect of slowing down the swell after reconstitution with hot water.
実施例１
馬鈴薯でん粉５０重量％に緑豆でん粉５０重量％を混合したものにカードラン１重量％と共にワカメパウダー５重量％を添加する。その際、予め混合でん粉の一部（例えば１０重量部）に水１００重量部を混合しながら加熱糊化してキャリア糊を造る。これを残りのでん粉に加え、ミキサーで捏ねて生地を造る。次いで、この生地を押出し機で１．５ｍｍφのダイスにて熱湯中に押し出して線状に成形する。次いで、線状に形成された麺線を熱湯９８〜１００°Ｃで約１分間茹でた後、引き上げて水洗冷却する。次いで、この冷却したものを竿に掛けて−２０°Ｃの冷蔵庫内で一晩冷凍する。翌日、水で解凍し約１５ｃｍに切断し計量後、金枠に投入し熱風（８０°Ｃ）で２５分間乾燥して水分約１０％の乾燥即席春雨を得た。
上記カードランには、武田キリン食品（株）製の商品名「カードランＳ」を用いた。
上記ワカメパウダーには、ファインフーズ（株）製の商品名「ワカメパウダーＮｏ．２２５３」を用いた。
Example 1
Add 1% by weight of curdlan and 5% by weight of wakame powder to 50% by weight of potato starch and 50% by weight of mung bean starch. At that time, a carrier paste is made by heating gelatinization while mixing 100 parts by weight of water with a part of the mixed starch (for example, 10 parts by weight) in advance. Add this to the remaining starch and knead with a mixer to make the dough. Next, this dough is extruded into hot water with a 1.5 mmφ die by an extruder and formed into a linear shape. Next, the noodle strings formed in a linear shape are boiled for about 1 minute at 98 to 100 ° C. with hot water, and then pulled up and cooled with water. The cooled product is then placed in a basket and frozen overnight in a -20 ° C refrigerator. The next day, thawed with water, cut to about 15 cm, weighed, put in a metal frame and dried with hot air (80 ° C.) for 25 minutes to obtain dry instant vermicelli with about 10% moisture.
For the card run, a trade name “Card Run S” manufactured by Takeda Kirin Foods Co., Ltd. was used.
The trade name “Wakame Powder No. 2253” manufactured by Fine Foods Co., Ltd. was used as the wakame powder.
実施例２〜６
実施例２がカードラン２重量％を添加し、実施例３がカードラン３重量％を添加し、実施例４がカードラン４重量％を添加し、実施例５がカードラン５重量％添加し、実施例６がカードラン６重量％添加した以外は、それぞれ実施例５と同様にした。
Examples 2-6
Example 2 adds 2% by weight curdlan, Example 3 adds 3% by weight curdlan, Example 4 adds 4% by weight curdlan, and Example 5 adds 5% by weight curdlan. Example 6 was the same as Example 5 except that 6% by weight of curdlan was added.
比較例１，２
比較例１はカードラン、ワカメパウダー共に無添加とした以外は、実施例１と同様にした。比較例２はワカメパウダー５重量％添加するがカードランは無添加とした以外は、それぞれ実施例１と同様にした。
Comparative Examples 1 and 2
Comparative Example 1 was the same as Example 1 except that neither curdlan nor wakame powder was added. Comparative Example 2 was the same as Example 1 except that 5% by weight of wakame powder was added but no curdlan was added.
比較例３
比較例３はカードラン７重量％添加した以外は、実施例１と同様にした。
Comparative Example 3
Comparative Example 3 was the same as Example 1 except that 7% by weight of curdlan was added.
実施例１〜６と比較例１〜３の評価結果を図１の図表に示す。この図表から次のようなことがわかる。比較例１，２のように、馬鈴薯でん粉と緑豆でん粉の混合でん粉にカードランを添加しないと、調理後７分で湯伸び、ふやけが発生する。かと言って、比較例３のようにカードランを６重量％より多く添加すると、麺が固すぎて湯戻り（３分直後）がやや不良で、湯戻しに５分以上かかるため即席春雨に適しない。また、カードランを添加しないと、茹で工程でワカメパウダーの溶出がみられ、ワカメの持つ風味、滋味を失うことになる。
実施例１〜６のように、ワカメパウダーと共にカードラン１〜６重量％、好ましくは２〜６重量％添加することにより、湯戻りが良好であり、調理後７分でも湯伸び、ふやけをあまり感じない即席春雨が得られ、さらに茹で工程でワカメパウダーの溶出がなく、ワカメの持つ風味、滋味を保つことがわかる。
The evaluation results of Examples 1 to 6 and Comparative Examples 1 to 3 are shown in the chart of FIG. The following can be seen from this chart. If the curdlan is not added to the mixed starch of potato starch and mung bean starch as in Comparative Examples 1 and 2, hot water is stretched and dandruff occurs 7 minutes after cooking. However, if more than 6% by weight of curdlan is added as in Comparative Example 3, the noodles are too hard and the hot water reversion (immediately after 3 minutes) is somewhat poor, and it takes 5 minutes or more to recuperate the water, making it suitable for instant vermicelli Absent. If curdlan is not added, wakame powder will be dissolved in the boil process, and the flavor and taste of wakame will be lost.
Like Examples 1-6, by adding 1-6% by weight, preferably 2-6% by weight of curdlan with wakame powder, hot water reversion is good, and even after 7 minutes of cooking, hot water stretches and swells too much. You can see instant vermicelli that you don't feel, and there is no elution of wakame powder in the boil process, and you can see that the flavor and taste of wakame are preserved.
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