【発明の詳細な説明】[Detailed description of the invention]
本発明は、乾めんの食味特性を有する可塑性め
んの製造法に関する。
うどん、きしめん、中華めん、日本そば、パス
タ類、ひやむぎ、そうめん等の乾めんは、特に歯
切れの良さを身上とする乾めん独特の食味特性を
有するため、乾めん愛好家の執着は、極めて根強
いものがある。
しかしながら、その反面、乾めんは、生めんに
くらべるとゆで調理時間を要し、簡便迅速な調理
を望む最近の風潮にそぐわなくなつてきている。
このような実態に鑑み、本発明者は、乾めんの
食味特性を有し、かつ生めん様の性状を有する可
塑性めんの製造法について鋭意研究したのであ
る。
一般に、歯切れの良さをめんに与えると考えら
れる卵白、カゼイン、ガム類、寒天等の添加物類
は、本発明の目的には貢献せず、更に、これらの
添加物と小麦粉やでんぷん類との種々の組合せに
よつても、乾めん独特の特性を生めんに付与する
ことができなかつた。結局、乾めん独特の食味特
性は、生めんを乾燥する際、含有でんぷんのミセ
ル構造に何らかの変化を受けることにより発現す
るのであつて、他の方法では本発明の目的を達成
できないことを知見した。
そこで、発想を逆転して、生めんを一旦乾燥処
理して乾めんとしたものに加湿処理を施し、生め
ん様の性状を有する可塑性めんとすることに着目
したのである。
実験当初は、乾めんに加湿処理を施すことは、
めん組織の崩壊や食味性の劣化を来すものと予期
していたのであるが、予期に反し、乾めんの食味
特性を示し、しかも、外観性状も良好な生めん様
の性状を有する可塑性めんが得られる条件が存在
することがわかつたのである。
乾めんに対し加湿処理を施す方法は、浸漬法、
噴霧法あるいは高湿度環境下で放置する方法があ
り、乾めんの種類、形状等に応じ最適の方法を選
択することができるが、いずれの方法によつて
も、得られる可塑性めんの含水率を略26〜34％に
調整することが、本発明の目的を達成できる要件
である。
前記含水率が略26％以下であると、外観性状が
乾めん状であり、又、調理時間をあまり短縮でき
ない。又、略34％以上になると、一般にめんの組
織が崩壊し、又食味性も低下するなど好ましくな
い現象が発生する。
浸漬法又は噴霧法による加湿処理に使用する水
の温度は、略０〜60℃の範囲であれば、本発明の
目的を達成できるが、高温ほど浸漬若しくは噴霧
時間を短縮できる利点がある反面、水温が澱粉の
糊化温度に近くなるに従つて、めん組織の崩壊や
食味性が劣化していく傾向が認められるので、通
常は略０〜40℃程度が好ましい。
浸漬又は噴霧時間は、めんの種類や形状によつ
て大きく異なり、例えば、厚さ1.3mm、巾2.7mm、
の乾うどんの場合、水温略０℃で５〜30分、20℃
で３〜20分、40℃で２〜10分、60℃で２〜５分程
度処理することにより、製出するめんの含水率を
略26〜34％に調整することができる。
きしめん、ひやむぎ、日本そば等の乾めんは、
乾うどんに比べ単位体積当りの表面積が大きいの
で、前記処理時間は短縮され、又マカロニ、スパ
ゲツテイ等の乾パスタは組織が硬質であるので、
前記処理時間は延長される。
なお、浸漬又は噴霧を２回以上に分け、間欠的
に処理する方法も採用することができる。
乾めんを高湿度環境下で処理する場合の条件
は、温度略30〜60℃、相対湿度略100％が望まし
く、温度が低い程及び相対湿度が低い程放置時間
が長くなる（温度が澱粉の糊化温度を越えると望
ましくない理由は前述と同様である）。
例えば、厚さ１mm、巾1.7mmの乾日本そばの場
合、40℃、相対湿度約100％の条件で約７時間放
置すると含水率25.0％、10時間放置すると含水率
26.9％の生日本そばの可塑性めんが得られる。
パスタ類の如き硬質の組織の乾めんあるいは太
ものの乾めんの場合は、かなり長時間の放置が必
要であるので、この場合は浸漬又は噴霧法の適用
が望ましい。
以上の如き加湿処理を施した直後のめんには、
含有水分に濃度勾配がある為、水分の均一化に略
２〜３時間以上の放置時間を要する。この場合、
開放空間中で放置すると再乾燥されるので、高湿
度密閉空間に放置するか、あるいはプラスチツク
等で包装することが簡便で適当である。
本発明の実施により製出する可塑性めんが相互
に付着して、その取扱いが好適でない場合は、次
の様な処理により簡単に解決できる。
すなわち、界面活性剤（レシチン、ステアリン
酸モノグリセライド、パルミチン酸モノグリセラ
イド、乳酸モノグリセライド、ジアセチル酒石酸
モノグリセライド、しよ糖パルミチン酸エステ
ル、しよ糖ステアリン酸エステルなど）、又は油
脂から選ばれる１種若しくは２種以上を加湿処理
前後若しくは加湿処理中に噴霧、塗布又は浸漬す
る方法によりめん表面に付着せしめれば良い。
浸漬又は噴霧法により加湿処理する場合は、前
記界面活性剤又は油脂を水に懸濁せしめる方法が
簡便である。
又は、乾めん製造時に前記界面活性剤あるいは
油脂を練り込む方法も有効である。
本発明の可塑性めんに保存性を付与することを
所望する場合は、次の様に処理する。
高湿度環境下で乾めんを放置する方法では、エ
タノール蒸気を利用することができるが、浸漬法
又は噴霧法の場合は、エタノール、プロピレング
リコール、グリシン、ソルビツト、グリセリン、
水酸化カルシウム、炭酸アルカリ類、有機酸類等
の抗菌性の知られた添加物を目的に応じて選び、
浸漬水又は噴霧水に溶解する方法が有効かつ簡便
である。
さらに、加湿処理後のめんに、前記抗菌性添加
物を溶解した水を噴霧又は浸漬法により付着せし
める方法、あるいは加湿処理して可塑性めんとな
したものを包装する際、前記抗菌性添加物若しく
は抗菌性添加物を溶解した水を噴霧若しくは注加
する方法、あるいはガス置換包装や脱酸素剤を利
用する方法等もある。
可塑性めんを包装後、品質劣化が著しくない程
度の加熱殺菌処理を施す方法、あるいは可塑性め
んに極めて短時間の表面糊化処理を行ない水洗後
包装する方法等も目的によつては採用できる。
本発明の可塑性めんに、色、香、味等を付与す
ることを所望する場合も、前記と同様の浸漬、噴
霧等の処理により簡便に達成できる。
以下実施例を示す。
実施例 １
常法により製造した乾うどん（厚さ1.3mm、巾
2.7mm、含水率13.1％）を約０℃、20℃、40℃及
び60℃の水に浸漬し、経時的に引き上げて水を切
り、ポリエチレンフイルムで小分け包装し、冷蔵
庫で一夜放置後、それぞれの項目について試験し
た。
その結果を次表に示す。
The present invention relates to a method for producing plastic noodles having the taste characteristics of dry noodles. Dried noodles such as udon, kishimen, Chinese noodles, Japanese soba, pasta, hiyamugi, and somen have a unique taste characteristic of dry noodles, especially crispness, so dry noodle lovers have an extremely deep-rooted obsession with them. However, on the other hand, dried noodles require more time to boil than fresh noodles, and are no longer in keeping with the recent trend for simple and quick cooking. In view of this situation, the present inventor has conducted extensive research into a method for producing plastic noodles that have the taste characteristics of dried noodles and the properties of raw noodles. Additives such as egg white, casein, gums, and agar that are generally considered to give crispness to noodles do not contribute to the purpose of the present invention. Even with various combinations, it has not been possible to impart the characteristics unique to dried noodles to fresh noodles. In the end, it was discovered that the unique taste characteristics of dried noodles are caused by some change in the micelle structure of the starch contained in raw noodles when drying them, and that the purpose of the present invention cannot be achieved by other methods. Therefore, they turned their thinking around and focused on creating plastic noodles with properties similar to raw noodles by first drying the raw noodles and applying a humidification process to the dried noodles. At the beginning of the experiment, applying humidification treatment to dried noodles was
It was expected that this would cause the noodle structure to collapse and the taste to deteriorate, but contrary to expectations, plastic noodles were obtained that had the taste characteristics of dried noodles and also had good appearance and properties similar to raw noodles. It turns out that there are conditions under which it is possible. Methods for humidifying dry noodles include dipping,
There are spraying methods and methods of leaving the noodles in a high humidity environment, and the most suitable method can be selected depending on the type and shape of the dry noodles, but with either method, the moisture content of the resulting plastic noodles is Adjustment to 26 to 34% is a requirement for achieving the purpose of the present invention. When the moisture content is approximately 26% or less, the appearance is dry-noodle-like, and the cooking time cannot be shortened much. Furthermore, when the content exceeds approximately 34%, undesirable phenomena such as the structure of the noodles generally disintegrating and the palatability also decreasing occur. The purpose of the present invention can be achieved as long as the temperature of the water used for humidification treatment by the immersion method or the spraying method is in the range of approximately 0 to 60°C. As the water temperature approaches the gelatinization temperature of starch, there is a tendency for the noodle structure to collapse and the taste to deteriorate, so a temperature of about 0 to 40°C is usually preferred. The soaking or spraying time varies greatly depending on the type and shape of the noodles; for example, noodles with a thickness of 1.3 mm, a width of 2.7 mm,
For dried udon noodles, boil at 20°C for 5 to 30 minutes at a water temperature of approximately 0°C.
By processing for 3 to 20 minutes at 40°C, 2 to 10 minutes at 60°C, and 2 to 5 minutes at 60°C, the moisture content of the noodles to be produced can be adjusted to about 26 to 34%. Dried noodles such as kishimen, hiyamugi, and nihon soba are
Since the surface area per unit volume is larger than that of dried udon noodles, the processing time is shortened, and dried pasta such as macaroni and spaghetti have a hard structure.
The processing time is extended. Note that it is also possible to adopt a method in which dipping or spraying is divided into two or more times and the treatment is performed intermittently. When processing dried noodles in a high humidity environment, the desired conditions are a temperature of approximately 30 to 60°C and a relative humidity of approximately 100%.The lower the temperature and the lower the relative humidity, the longer the standing time will be. The reason why it is undesirable to exceed the oxidizing temperature is the same as mentioned above). For example, if dried Japanese soba noodles are 1 mm thick and 1.7 mm wide, if left for about 7 hours at 40°C and 100% relative humidity, the moisture content will be 25.0%, and if left for 10 hours, the moisture content will be 25.0%.
26.9% raw Japanese soba plastic noodles are obtained. In the case of dried noodles with hard texture such as pasta or thick dried noodles, it is necessary to leave them for quite a long time, so in this case it is desirable to apply the soaking or spraying method. Immediately after humidifying the noodles as described above,
Since there is a concentration gradient in the water content, it takes about 2 to 3 hours or more to equalize the water content. in this case,
Since it will be re-dried if left in an open space, it is convenient and appropriate to leave it in a high-humidity closed space or wrap it in plastic or the like. If the plastic noodles produced according to the present invention adhere to each other and are not suitable for handling, this can be easily solved by the following treatment. That is, one or more surfactants selected from surfactants (lecithin, stearic acid monoglyceride, palmitic acid monoglyceride, lactic acid monoglyceride, diacetyl tartaric acid monoglyceride, sucrose palmitate, sucrose stearate, etc.), or oils and fats. It may be applied to the surface of the noodles by spraying, coating or dipping before, during or after the humidification process. When humidifying by dipping or spraying, a simple method is to suspend the surfactant or oil in water. Alternatively, a method of kneading the surfactant or oil or fat into the dry noodles during production is also effective. When it is desired to impart preservability to the plastic noodles of the present invention, they are treated as follows. In the method of leaving dry noodles in a high humidity environment, ethanol vapor can be used, but in the case of the soaking or spraying method, ethanol, propylene glycol, glycine, sorbit, glycerin,
Select additives known for their antibacterial properties, such as calcium hydroxide, alkali carbonates, and organic acids, depending on the purpose.
A method of dissolving in immersion water or spray water is effective and simple. Furthermore, a method in which water in which the antibacterial additive is dissolved is attached to the noodles after humidification treatment by spraying or dipping, or when packaging the noodles that have been subjected to humidification treatment to form plastic noodles, the antibacterial additive or There are also methods such as spraying or adding water in which antibacterial additives are dissolved, or using gas replacement packaging or oxygen absorbers. Depending on the purpose, it is also possible to use a method in which the plastic noodles are packaged and then subjected to heat sterilization treatment to a degree that does not cause significant quality deterioration, or a method in which the plastic noodles are subjected to a surface gelatinization treatment for an extremely short period of time, washed with water, and then packaged. If it is desired to impart color, aroma, taste, etc. to the plastic noodles of the present invention, this can be easily achieved by the same treatments as above, such as dipping and spraying. Examples are shown below. Example 1 Dried udon noodles (thickness 1.3 mm, width
2.7mm, water content 13.1%) in water at approximately 0℃, 20℃, 40℃, and 60℃, pulled out over time, drained, packaged in polyethylene film, and left overnight in the refrigerator. The following items were tested. The results are shown in the table below.
【表】【table】
【表】
以上の結果、可塑性めんの含水率が略34％以下
の場合、乾めんの特性である、歯切れの良い食味
特性を示し、この値を越えるとめんの変形、表面
組織の崩壊が認められ、又、粘着感の強い食味性
を示すとともにめんが切れやすくなる傾向が認め
られた。
めんの含水率が略26％以下であると、適正ゆで
時間がほとんど短縮されず、外観も乾めん風であ
つた。
なお浸漬水温度が60℃の場合は本発明の目的が
達成される条件がかなり狭められた。
実施例 ２
常法により製造した乾きしめん（厚さ１mm、巾
5.1mm、含水率12.8％）に、エチルアルコール５
％及びHLB11.7のしよ糖脂肪醸エステル0.8％を
含む水（水温22℃）を10秒間ずつ２分間隔で５回
一様に噴霧し、水を切つた後ポリエチレンフイル
ムで小分け包装し、常温で一夜放置後、観察した
ところ外観性状は生きしめんと同様であつた。
生きしめん様の可塑性めんの含水率は29.5％
で、適正ゆで時間は５分であつた。
なお、適正ゆで時間11分の乾きしめんと比べ、
食味性にほとんど遜色なかつた。
実施例 ３
市販スパゲツテイ２種類（直径1.6mm及び1.8
mm）を、前者は22℃の水に30分、後者は40℃の水
に15分浸漬処理し、引き上げて水を切りポリプロ
ピレンフイルムで小分け包装し、冷蔵庫で一夜放
置して得られた各生スパゲツテイ様の可塑性めん
の含水率及び適正ゆで時間はそれぞれ29.1％、
28.5％及び４分、５分であつた。
いずれも、乾めんのスパゲツテイに比べ、食味
性は遜色なく、適正ゆで時間は50％以下に短縮さ
れた。
なお、前記直径1.6mmのスパゲツテイを22℃の
水に30分間浸漬した後、引き上げて水を切りポリ
プロピレンフイルムで小分け包装し、常温（約23
℃）で３時間放置したものも、めん線中の水分分
布の均一化がかなり進み、生スパゲツテイと称す
ることができるしなやかな外観状態を示した。こ
の生スパゲツテイ様の可塑性めんの水分は28.9
％、適正ゆで時間は４分30秒で、食味性も前記の
場合と同様良好であつた。
実施例 ４
常法により、製造した乾日本そば（厚さ１mm、
巾1.7mm、そば粉配合率40％、含水率13.6％）を
温度40℃、相対湿度100％の恒温恒湿室内に約７
時間放置後、ポリエチレンフイルムで小分け包装
した。この際エタノールをめんに対し２容重％噴
霧添加した。このめんを常温で一夜放置し可塑性
めんとしてその含水率及び適正ゆで時間を測定し
たところ、それぞれ27.1％及び３分であつた。
食味性は適正ゆで時間５分の乾日本そばに比べ
全く遜色なかつた。
実施例 ５
市販マカロニ２種類（Ａ：通常品の穴あき型、
内径3.2mm、外径5.3mm、Ｂ：シエル型、平均厚み
約１mm）について、３％のグリシンを含む水（温
度21℃）に30分間隔をあけて５分浸漬を２回行な
い、水切後ポリスチレン製のフードパツクに密封
し、冷蔵庫で一夜放置した。得られたＡとＢの生
マカロニ様の可塑性めんの含水率及び適正ゆで時
間は、27.1％、27.9％及び５分30秒、４分30秒で
あつた。
いずれも、乾マカロニをゆでたものに比べ食味
性に遜色なく、適正ゆで時間も約50％に短縮され
た。[Table] The above results show that when the moisture content of plastic noodles is approximately 34% or less, it exhibits a crisp taste characteristic of dry noodles, and when this value exceeds this value, deformation of the noodles and collapse of the surface structure are observed. In addition, it was observed that the noodles had a strong sticky taste and a tendency for the noodles to break easily. When the moisture content of the noodles was approximately 26% or less, the proper boiling time was hardly shortened and the appearance was similar to that of dry noodles. Note that when the immersion water temperature was 60°C, the conditions under which the object of the present invention could be achieved were considerably narrowed. Example 2 Dried noodles (thickness 1 mm, width
5.1mm, moisture content 12.8%), ethyl alcohol 5
% and HLB 11.7, water (water temperature 22°C) containing 0.8% sucrose fat brewed ester was uniformly sprayed 5 times at 2 minute intervals for 10 seconds, and after draining the water, it was packaged in polyethylene film. After being left at room temperature overnight, it was observed that the appearance and properties were similar to that of live noodles. The moisture content of Ikishimen-like plastic noodles is 29.5%.
The appropriate boiling time was 5 minutes. In addition, compared to dry shimeen with an appropriate boiling time of 11 minutes,
There was almost no difference in taste. Example 3 Two types of commercially available spaghetti (diameter 1.6 mm and 1.8
mm), the former was immersed in 22℃ water for 30 minutes, the latter in 40℃ water for 15 minutes, taken out, drained, packaged in polypropylene film, and left in the refrigerator overnight. The moisture content and proper boiling time of spaghetti-like plastic noodles are 29.1%, respectively.
It was 28.5% and 4 minutes and 5 minutes. In both cases, the taste was comparable to spaghetti made with dried noodles, and the proper boiling time was reduced by less than 50%. The spaghetti with a diameter of 1.6 mm was immersed in water at 22°C for 30 minutes, then taken out, drained, packaged in polypropylene film, and stored at room temperature (about 23°C).
℃) for 3 hours, the water distribution in the noodles was much more uniform, and a supple appearance that could be called raw spaghetti was exhibited. The moisture content of this raw spaghetti-like plastic noodles is 28.9
%, the appropriate boiling time was 4 minutes and 30 seconds, and the taste was as good as in the above case. Example 4 Dried Japanese soba (1 mm thick,
Width 1.7 mm, buckwheat flour blending ratio 40%, water content 13.6%) was placed in a constant temperature and humidity room at a temperature of 40°C and a relative humidity of 100%.
After being left for a while, it was packaged in polyethylene film. At this time, ethanol was added to the noodles by spraying at 2% by volume. This noodle was left at room temperature overnight and its moisture content and proper boiling time were measured as plastic noodles, and the results were 27.1% and 3 minutes, respectively. The taste was no worse than dried Japanese soba which had been boiled for just 5 minutes. Example 5 Two types of commercially available macaroni (A: regular product with holes,
Inner diameter 3.2 mm, outer diameter 5.3 mm, B: shell type, average thickness approximately 1 mm) was immersed twice in water containing 3% glycine (temperature 21°C) for 5 minutes at 30 minute intervals, and after draining. It was sealed in a polystyrene food pack and left in the refrigerator overnight. The moisture content and proper boiling time of the raw macaroni-like plastic noodles A and B obtained were 27.1%, 27.9%, and 5 minutes 30 seconds and 4 minutes 30 seconds. In both cases, the taste was comparable to that of boiled dried macaroni, and the proper boiling time was reduced by approximately 50%.