JPH02234646A - Raw material composition for noodle - Google Patents
Raw material composition for noodleInfo
- Publication number
- JPH02234646A JPH02234646A JP1054950A JP5495089A JPH02234646A JP H02234646 A JPH02234646 A JP H02234646A JP 1054950 A JP1054950 A JP 1054950A JP 5495089 A JP5495089 A JP 5495089A JP H02234646 A JPH02234646 A JP H02234646A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- raw material
- starch
- material composition
- weight
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 101
- 239000000203 mixture Substances 0.000 title claims abstract description 46
- 239000002994 raw material Substances 0.000 title claims abstract description 35
- 229920002472 Starch Polymers 0.000 claims abstract description 28
- 239000008107 starch Substances 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 11
- 239000000230 xanthan gum Substances 0.000 claims abstract description 11
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 11
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- -1 sucrose fatty ester Chemical class 0.000 claims abstract description 9
- 229920001206 natural gum Polymers 0.000 claims abstract description 8
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 7
- 239000000194 fatty acid Substances 0.000 claims description 7
- 229930195729 fatty acid Natural products 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 6
- 230000002265 prevention Effects 0.000 claims description 5
- 230000000694 effects Effects 0.000 abstract description 7
- 229940100445 wheat starch Drugs 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000012986 modification Methods 0.000 abstract description 2
- 230000004048 modification Effects 0.000 abstract description 2
- 244000061456 Solanum tuberosum Species 0.000 abstract 1
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 8
- 238000000465 moulding Methods 0.000 description 7
- 241000209140 Triticum Species 0.000 description 6
- 235000021307 Triticum Nutrition 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 229920001592 potato starch Polymers 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 3
- 108010068370 Glutens Proteins 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 244000215068 Acacia senegal Species 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 229920002907 Guar gum Polymers 0.000 description 2
- 229920000084 Gum arabic Polymers 0.000 description 2
- 239000000205 acacia gum Substances 0.000 description 2
- 235000010489 acacia gum Nutrition 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000665 guar gum Substances 0.000 description 2
- 235000010417 guar gum Nutrition 0.000 description 2
- 229960002154 guar gum Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 101100235626 Caenorhabditis elegans hlb-1 gene Proteins 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、天然澱粉およびα化澱粉を主原料とする麺帯
原料組成物、さらに詳しくは、調理時に透明性を有する
麺、ギョーナ、シュウマイワンタン、春巻等の食品を、
通常の製麺機を何等特別の装置の付設あるいは改善を施
すことなく使用して、製造し得る麺帯原料ｋ１■成物に
関するものである。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a noodle material composition containing natural starch and pregelatinized starch as main raw materials, and more specifically, to noodles that are transparent during cooking, such as gyona and shumai. Foods such as wontons and spring rolls,
This invention relates to a noodle sheet raw material k1 product that can be produced using a normal noodle making machine without adding any special equipment or making any improvements.
〔従来の技術と発明が解決しようとする課題〕従来、麺
、ギョーザ、シュウマイ、ワンタン、春巻等は、小麦粉
を主原料とし、加水、混練後製麺機を用いて展延、成型
してその麺帯を製造している。しかし、小麦粉を主原料
とした麺帯は、小麦粉に含まれるグルテンが主な原因で
、全て淡黄色に着色するとともに、蒸煮、焼成等の調理
を行ってもまた淡黄色であり、視覚的に不透明なもので
ある。[Conventional technology and problems to be solved by the invention] Conventionally, noodles, gyoza, shumai, wontons, spring rolls, etc. are made using wheat flour as the main ingredient, and after adding water and kneading, they are spread and formed using a noodle machine. We manufacture the noodle belts. However, noodle strips made from wheat flour are colored pale yellow mainly due to the gluten contained in the wheat flour, and even when cooked by steaming, baking, etc., they remain pale yellow, making them difficult to visually see. It is opaque.
これに反し、透明な麺帯を得るためには、コンスターチ
、小麦澱粉、馬鈴薯澱粉等の天然澱粉類およびその加工
澱粉類、あるいは小麦グルテンのごとき水不溶性蛋白質
含量の少ない穀粉を主原料とする透明麺の製造方法に関
連して、特開昭５０−５８２５１号、同５ ４−７ ０
４ ５０号、同６’ｌ−９６９６５号、同６ ２−９
６ ０５３号、各号公報があるが、何れも麺帯を製造
する際に、麺帯原料中に小麦グルテンと同様の粘弾性、
展延性および経時安定効果を有する物質が少ないため、
従来から使用される製麺機による艶帯製造が直ちには困
難で、加圧装置、加熱装置、押し出し装置、あるいは、
熱水の添加装置などの特殊装置が必要である。また、こ
の場合、麺帯生地の結合物質として、主にα化された澱
粉類の粘弾性の働きを利用しているため、麺帯はα化澱
粉類の粘性によりそれ自体互いに付着しやすく、別して
、麺帯の製造機械への付着もまた作業上大きな問題であ
った。On the other hand, in order to obtain transparent noodle strips, it is necessary to use transparent noodle strips made mainly from natural starches and their processed starches such as cornstarch, wheat starch, and potato starch, or grain flours with low water-insoluble protein content such as wheat gluten. Regarding the method of manufacturing noodles, JP-A-50-58251, JP-A No. 54-70
4 No. 50, No. 6'l-96965, No. 6 2-9
No. 6 053 and various publications, but in both cases, when manufacturing noodle strips, the raw material for noodle strips contains viscoelasticity similar to that of wheat gluten,
Because there are few substances that have spreadability and stability over time,
It is difficult to immediately produce a glossy belt using a conventional noodle-making machine, and a pressure device, heating device, extrusion device, or
Special equipment is required, such as a hot water addition device. In addition, in this case, since the viscoelasticity of pregelatinized starches is mainly used as the binding substance for the noodle dough, the noodle strips themselves tend to adhere to each other due to the viscosity of pregelatinized starches. Separately, adhesion of the noodle strips to the manufacturing machine was also a major operational problem.
従って、調理後充分な透明感があり、通常の製麺機、な
かんずく、成型機を使用してこれに付着せず、展延、成
型に際しては柔軟、強靭な麺帯が製造し得る麺帯原料組
成物が望まれていた。Therefore, the raw material for noodle sheets has sufficient transparency after cooking, does not stick to ordinary noodle making machines, especially molding machines, and can be used to produce noodle sheets that are flexible and strong when rolled and formed. A composition was desired.
本発明は、天然澱粉およびα化澱粉を主原料とする麺帯
原料組成物を用いて透明な麺帯を製造するに当たり、麺
帯付着防止剤ならびに麺帯展延剤を配合した麺帯原料組
成物を捉供しようとするものである。即ち、本発明は、
■ 天然澱粉およびα化澱粉を主原料とする麺帯原料組
成物において、麺帯付着防止剤として蔗糖脂肪酸エステ
ルならびに麺帯展延剤として天然ガムを配合したことを
特徴とする麺帯原料組成物、■ 蔗糖脂肪酸エステルの
Ｉ−Ｉ Ｌ Ｂが６以上であり、蔗糖脂肪酸エステルの
配合割合が０．１〜２．０重量％である請求項１記載の
麺帯原料組成物、■ 天然ガムがキサンタンガムであり
、キサンタンガムの配合割合が０．５〜３．０重量％で
ある請求項１または請求項２記載の麺帯原料組成物、に
係るものである。In producing transparent noodle strips using a noodle strip raw material composition containing natural starch and pregelatinized starch as main raw materials, the present invention provides a noodle strip raw material composition containing a noodle strip adhesion prevention agent and a noodle strip spreading agent. It is an attempt to capture something. That is, the present invention
■ A noodle sheet raw material composition containing natural starch and pregelatinized starch as main raw materials, which contains sucrose fatty acid ester as a noodle sheet adhesion prevention agent and natural gum as a noodle sheet spreading agent. , (1) The noodle strip raw material composition according to claim 1, wherein the I-I L B of the sucrose fatty acid ester is 6 or more, and the blending ratio of the sucrose fatty acid ester is 0.1 to 2.0% by weight, (2) the natural gum is The noodle material composition according to claim 1 or 2, wherein the composition is xanthan gum, and the blending ratio of xanthan gum is 0.5 to 3.0% by weight.
透明な麺帯を製造するに当たり、その付着性の改善と、
展延、成型に耐え得る柔軟、強靭性とを麺帯原料組成物
に付与する必要のあることは前記のとおりである。In producing transparent noodle strips, we need to improve their adhesion,
As mentioned above, it is necessary to impart flexibility and toughness to the noodle strip raw material composition that can withstand spreading and molding.
通常、麺帯付着防止剤としては、液状油、乳化油脂、打
粉等が使用されているが、これらの麺帯付着防止剤は天
然澱粉およびα化澱粉を主原料とする麺帯の製造時にお
いて、生地のつなぎ効果が弱くなるとともに、生地が不
均一になりやすい。従って、かかる事実をふまえて種々
の研究を行った結果、麺帯付着防止剤として蔗糖脂肪酸
エステル（以下、ＳＥという。）が使用できることを見
出した。Generally, liquid oil, emulsified oil, flour, etc. are used as noodle adhesion prevention agents. , the binding effect of the dough becomes weaker and the dough tends to become uneven. Therefore, as a result of conducting various studies based on this fact, it was discovered that sucrose fatty acid ester (hereinafter referred to as SE) can be used as a noodle sheet adhesion prevention agent.
ＳＲには各種の親水性親油性バランス（以下ＨＬＢとい
う。）をもつものがあるが表１に明らかなように、ＨＬ
Ｂ ６以上の親水性の高いものが付着防止に高い効果を
もたらした。There are SRs with various hydrophilic-lipophilic balances (hereinafter referred to as HLB), but as shown in Table 1, HL
B: Those with high hydrophilicity of 6 or more were highly effective in preventing adhesion.
即ち、小麦澱粉４０重量％、馬鈴薯澱粉４０重量％、α
化馬鈴薯澱粉２０重量％の澱粉混合物を基本とし（以下
、澱粉混合物という。）この澱粉混合物に各種Ｈ Ｌ
Ｂを持つＳＥをそれぞれ１．０重量％を配合して試料と
した。ここに得た各試料につき、常法に従って、製麺機
を用いて厚さ１．２１１ｍ、中２ ０ ０ １璽の麺帯
を製造し、これらの麺帯の生地特性からそれぞれの試料
の付着性を判断したものである。なお、表１２および３
における「十十〜一」の記号は、各試料についての検討
の結果を４段階に評価したものである。即ち、展延性、
均一性については、最もよいものを［−１− ＋ Ｊで
表し、調理時の透明性については、透明度の高さを「＋
」、不透明を「一」で表した。また、付着性では、付着
性のないものを「＝」の記号で表した。That is, 40% by weight of wheat starch, 40% by weight of potato starch, α
Based on a starch mixture containing 20% by weight of converted potato starch (hereinafter referred to as a starch mixture), various HLs were added to this starch mixture.
Samples were prepared by blending 1.0% by weight of each SE with B. For each sample obtained here, noodle strips with a thickness of 1.211 m and a medium size of 2,001 square meters were manufactured using a noodle making machine according to a conventional method, and the adhesion of each sample was determined based on the dough characteristics of these noodle strips. It is a determination of gender. In addition, Tables 12 and 3
The symbols "10 to 1" in the table indicate the evaluation results of each sample on a four-level scale. That is, ductility,
Regarding uniformity, the best one is expressed as [-1- + J, and regarding transparency during cooking, the highest degree of transparency is expressed as "+
”, opaqueness was expressed as “one”. In addition, regarding adhesiveness, those with no adhesiveness are indicated by the symbol "=".
次に、同様にして、澱粉混合物にＨＬＢ １ ５のＳＲ
を、０．１、１．０、２．Ｏ、５．０各重量％となるよ
うにそれぞれ配合して、ＳＥの最適配合量を検討した結
果を表２に示した。即ち、ＳＥの麺帯原料組成物への配
合割合は、展延性をも考慮すると、該組成物１００重量
％に対し、０．１〜２．０重量％が適当である。ＳＥの
配合割合が０．１重量％以下であると麺帯付着防止効果
が弱く、２．０重量％以上である場合には生地を形成す
る際に、麺帯生地のつながりが悪くなり切れやすくなる
。Next, in the same manner, SR of HLB 1 5 was added to the starch mixture.
, 0.1, 1.0, 2. Table 2 shows the results of examining the optimum blending amount of SE by blending each of O and 5.0% by weight. That is, the proportion of SE to the noodle strip raw material composition is suitably 0.1 to 2.0% by weight based on 100% by weight of the composition, taking into account spreadability. If the blending ratio of SE is less than 0.1% by weight, the effect of preventing the noodle strips from sticking is weak, and if it is more than 2.0% by weight, the noodle dough will not be tightly connected and will easily break when forming the dough. Become.
麺帯の展延剤として各種の天然ガム、例えばキサンタン
ガム、アラビアガム、グアーガム、ロー力ストガム、タ
マリンドガム、寒天等が考えられるが、澱粉混合物に１
−Ｉ Ｌ Ｂ １ ５のＳＥ１．０重量％を配合した配
合物（以下、ＳＥ配合物という。）に対し、それぞれ２
．０重量％添加で前記同様の麺帯を作成したところ、い
ずれも有効性を認めた。その中、キサンタンガムの麺帯
展延剤としての効果を表３に示した。即ち、ＳＲ配合物
に対するキサンタンガムの配合割合は、０．５〜３．０
重量％が適当であった。キサンタンガムのＳＥ配合物に
対する配合割合が０．５重量％以下の場合は、麺帯製造
時において生地のつなぎ効果が弱く、麺帯が切れ易くな
るとともに、麺帯の経時劣化（製造１０時間後の経時変
化）が著しい。また、この配合割合が、３．０重量％以
上の場合は、生地のつなぎ効果は高くなるが、同時に、
生地の弾性が強くなり過ぎ、製麺機、成型機等を通して
展延する際に、薄く展延し難く作業性が悪くなるととも
に、麺帯を調理した後の透明性に劣り商品価値を低下さ
せる。Various natural gums such as xanthan gum, gum arabic, guar gum, low-strength gum, tamarind gum, agar, etc. can be used as a spreading agent for the noodle strips.
- For a formulation containing 1.0% by weight of SE of IL B 15 (hereinafter referred to as SE formulation), 2
．． When noodle strips similar to those described above were prepared with the addition of 0% by weight, effectiveness was found in all cases. Among them, the effect of xanthan gum as a noodle spreader is shown in Table 3. That is, the blending ratio of xanthan gum to the SR blend is 0.5 to 3.0.
The weight percentage was appropriate. If the proportion of xanthan gum in the SE formulation is less than 0.5% by weight, the binding effect of the dough will be weak during the production of noodle strips, the noodle strips will easily break, and the noodle strips will deteriorate over time (10 hours after production) (changes over time) are significant. In addition, when this blending ratio is 3.0% by weight or more, the binding effect of the fabric becomes high, but at the same time,
The elasticity of the dough becomes too strong, and when it is rolled out through a noodle-making machine, molding machine, etc., it becomes difficult to spread it thinly and workability deteriorates, and the transparency after cooking the noodle strips decreases, reducing the product value. .
以上のごとく、澱粉混合物にＳＥならびに天然ガムを配
合した麺帯原料組成物は、麺帯自体互いに付着しないこ
とは勿論、製麺機、成型機等を使用した場合も付着せず
、作業性が大幅に向上したのみならず、その展延、成型
に際しては柔軟、強靭な、その調理後には透明な麺帯を
得ることができた。As described above, the raw material composition for noodle strips containing SE and natural gum in a starch mixture does not stick to each other, but also does not stick when using a noodle making machine, a molding machine, etc., and has excellent workability. Not only was this greatly improved, but it was also possible to obtain noodle strips that were flexible and strong when being spread and formed, and were transparent after cooking.
以下に実施例を挙げて、さらに、説明をずる〔実 施
例〕
実施例 １，
小麦澱粉６０重量％、馬鈴薯澱粉２５重量％α化馬鈴薯
澱粉１５重量％よりなる澱粉混合物に、Ｈ Ｌ Ｂ １
５のＳＲを１．０重量％ならびにキサンタンガム１．
０重量％とを配合して麺帯原料組成物を得た。この麺帯
原料組成物に対し、５２重量％の冷水を加え、製麺機を
用い、常法に従って厚さ１． ２ｖＡ、巾１．２鶴の
麺線をもつ生麺を作成した。その際、麺帯は製麺機に付
着せず、また、展延性もよく作業性は良好であった。Examples are given below, and further explanation is provided.
Example] Example 1. H L B 1 was added to a starch mixture consisting of 60% by weight of wheat starch, 25% by weight of potato starch, and 15% by weight of pregelatinized potato starch.
1.0% by weight of SR of 5 and 1.0% of xanthan gum.
0% by weight to obtain a noodle strip raw material composition. Add 52% by weight of cold water to this noodle strip raw material composition, and use a noodle making machine to obtain a thickness of 1. Raw noodles with noodle strings of 2vA and a width of 1.2 mm were prepared. At that time, the noodle strips did not adhere to the noodle making machine and had good spreadability and good workability.
さらに、ここに得た生麺および該生麺を−１８℃で急速
冷凍した冷凍麺をそれぞれ１．５分間あるいは３分間茹
上げ、冷水で洗浄し、その直後ならびに２４時間後に官
能検査を行ったところ、何れも、透明感、食感、経時的
安定性に極めて優れた麺であった。Furthermore, the raw noodles obtained here and the frozen noodles obtained by quickly freezing the raw noodles at -18°C were boiled for 1.5 minutes or 3 minutes, respectively, and washed with cold water, and a sensory test was conducted immediately and 24 hours later. However, all of the noodles were excellent in transparency, texture, and stability over time.
実施例 ２．
実施例１で得た麺帯原料組成物に、冷水５０重量％を加
え、製麺機で厚さ１．５鶴、巾２００鶴の麺帯を得た後
、この麺帯に自動ギョウザ成型機を使用して具を充填し
、ギョウザに成型した。その間、麺帯は成型機に付着せ
ず、成型に際しては柔軟でひび割れせず、満足すべき製
品を得た。Example 2. 50% by weight of cold water was added to the noodle strip raw material composition obtained in Example 1, and a noodle strip with a thickness of 1.5 mm and a width of 200 mm was obtained using a noodle making machine. Filled with ingredients and formed into dumplings. During this time, the noodle strips did not adhere to the molding machine, were flexible and did not crack during molding, and a satisfactory product was obtained.
成型したギョウザを１０分間蒸煮したところ、透明惑に
優れ、中身の具がギョウザ皮を通して透き通って見え、
従来の小麦粉を主原料としたギョウザ皮と異なり、食味
のみならず視覚的にも優れたものであった。When the shaped dumplings were steamed for 10 minutes, they were very transparent and the ingredients inside could be seen through the dumpling skin.
Unlike conventional gyoza skin, which is made mainly from wheat flour, it was superior not only in taste but also visually.
実施例 ３．
小麦澱粉３０重量％、タピオカ澱粉３０重量％、コンス
ターチ１５重量％、α化コンスターチ２５重量％よりな
る澱粉混合物に、ＨＬＢ ７のＳＥを１．８重量％なら
びにキサンタンガム１．７重量％とを配合して麺帯原料
組成物を得た。この麺帯原料組成物に対し、冷水５０重
量％を加え、製麺機で厚さ１．２ｎｉ、巾２ ０ ０
＊ｘの麺帯を得た後、この麺帯を用いて具を包みワンタ
ンとした。この製造に当たり、それぞれ付着することな
く、展延性よく作業性は良好であった。また、このワン
タンを茹上げたところ、ワンタン皮は透明感のあふれる
ものであった。Example 3. A starch mixture consisting of 30% by weight of wheat starch, 30% by weight of tapioca starch, 15% by weight of cornstarch, and 25% by weight of pregelatinized cornstarch was blended with 1.8% by weight of SE of HLB 7 and 1.7% by weight of xanthan gum. A noodle strip raw material composition was obtained. 50% by weight of cold water was added to this noodle strip raw material composition, and it was made into a noodle making machine with a thickness of 1.2 ni and a width of 200 ni.
*After obtaining x noodle strips, the ingredients were wrapped into wontons using the noodle strips. During this production, there was no adhesion, and the spreadability was good and the workability was good. Also, when these wontons were boiled, the wonton wrappers were completely transparent.
実施例 ４．
実施例ｌの澱粉混合物にＨＬＢＩＩのＳＥを０．７重量
％ならびにアラビアガム２．８重量％とを配合して麺帯
原料組成物を得た。この麺Ｉ１
帯原料組成物に対し、冷水５０重量％を加え、製麺機で
厚さ１．５ｍｌ、中２ ０ ０ ｉｎの麺帯を得た後、
この麺帯をギョウザ皮に裁断した。この場合もまた作業
性は良好であった。そして、このギョウザ皮を茹上げた
ところ透明であり、茹でくずれもなく強靭であった。Example 4. A noodle sheet raw material composition was obtained by blending 0.7% by weight of SE of HLBII and 2.8% by weight of gum arabic into the starch mixture of Example 1. After adding 50% by weight of cold water to this noodle I1 strip raw material composition and using a noodle making machine to obtain noodle strips with a thickness of 1.5 ml and a medium size of 200 inches,
This noodle strip was cut into gyoza skin. In this case too, the workability was good. When this gyoza skin was boiled, it was transparent and tough without breaking down when boiled.
実施例 ５．
実施例１の澱粉混合物にＨ Ｌ Ｂ １ ５のＳＥを１
．５重量％ならびにグアーガム２．８重量％とを配合し
て麺帯原料組成物を得た。この麺帯原料組成物に対し、
冷水５０重量％を加え、製麺機で厚さ１．２ｍｍ、巾２
０ ０ ＋ｕの麺帯を得た後、この麺帯をシュウマイ
皮に裁断した。この場合も付着なく、展延性よ《、作業
性は良好であった。そして、このシュウマイ皮を蒸し上
げたところ極めて透明であり、くずれもなく強靭であっ
た。Example 5. 1 SE of H L B 1 5 was added to the starch mixture of Example 1.
．． A noodle strip raw material composition was obtained by blending 5% by weight and 2.8% by weight of guar gum. For this noodle strip raw material composition,
Add 50% by weight of cold water and use a noodle making machine to make 1.2mm thick and 2mm wide.
After obtaining a noodle strip of 0 0 +u, this noodle strip was cut into shumai wrappers. In this case as well, there was no adhesion and the spreadability and workability were good. When this shumai skin was steamed, it was extremely transparent and strong without crumbling.
実施例 ６．
実施例３の澱粉混合物にＨＬＢ Ｌ ５のＳＲを１．０
重量％ならびに寒天３．０重量％とを配合して麺帯原料
組成物を得た。この麺帯原料組成物に対し、冷水５２重
量％を加え、製麺機で厚さ１．２鰭、巾１．５鰭の麺線
の生麺を得た。この場合もまた展延性を保持し、作業性
は良好であった。そして、この生麺を茹上げたところ極
めて透明であり、煮くずれもなく食感は優れたものであ
った。Example 6. The starch mixture of Example 3 had an SR of HLB L 5 of 1.0.
% by weight and 3.0% by weight of agar to obtain a noodle strip raw material composition. 52% by weight of cold water was added to this raw material composition for noodle strips, and raw noodles in the form of noodle strings with a thickness of 1.2 fins and a width of 1.5 fins were obtained using a noodle making machine. In this case as well, spreadability was maintained and workability was good. When the raw noodles were boiled, they were extremely transparent and had an excellent texture without breaking down.
澱粉を主原料とする透明麺の麺帯およびその製造は、従
来技術によれば、麺帯の柔軟な展延性と付着性に問題が
あり、従って、多角的な用途に対応し得ないものがあっ
た。According to the conventional technology, transparent noodle strips and their production using starch as the main raw material have problems with the flexibility and adhesion of the noodle strips, and therefore cannot be used for a variety of purposes. there were.
本発明の麺帯原料組成物は、前記諸問題点を解決し、既
設の製麺機・成型機等を何等改造せずに使用して、作業
性容易なままに、透明麺帯を用いた新規食品を開発し得
るものであって、食品工業上資するところ大なるものが
ある。The raw material composition for noodle strips of the present invention solves the above-mentioned problems, and allows the use of existing noodle making machines, molding machines, etc. without any modification, and the use of transparent noodle strips while maintaining easy workability. It is possible to develop new foods, and there are great opportunities to invest in the food industry.
Claims (3)
組成物において、麺帯付着防止剤として蔗糖脂肪酸エス
テルならびに麺帯展延剤として天然ガムを配合したこと
を特徴とする麺帯原料組成物。(1) A noodle sheet raw material composition containing natural starch and pregelatinized starch as main raw materials, which contains sucrose fatty acid ester as a noodle sheet adhesion prevention agent and natural gum as a noodle sheet spreading agent. Composition.
糖脂肪酸エステルの配合割合が０．１〜２．０重量％で
ある請求項１記載の麺帯原料組成物。(2) The noodle strip raw material composition according to claim 1, wherein the HLB of the sucrose fatty acid ester is 6 or more, and the blending ratio of the sucrose fatty acid ester is 0.1 to 2.0% by weight.
ムの配合割合が０．５〜３．０重量％である請求項１ま
たは請求項２記載の麺帯原料組成物。(3) The noodle strip raw material composition according to claim 1 or 2, wherein the natural gum is xanthan gum, and the blending ratio of xanthan gum is 0.5 to 3.0% by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1054950A JPH02234646A (en) | 1989-03-09 | 1989-03-09 | Raw material composition for noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1054950A JPH02234646A (en) | 1989-03-09 | 1989-03-09 | Raw material composition for noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02234646A true JPH02234646A (en) | 1990-09-17 |
Family
ID=12984944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1054950A Pending JPH02234646A (en) | 1989-03-09 | 1989-03-09 | Raw material composition for noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02234646A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001061422A (en) * | 1999-08-24 | 2001-03-13 | Dai Ichi Kogyo Seiyaku Co Ltd | Modifier composition for instant long-life noodle and production of instant long-life noodle using the same |
| KR100303639B1 (en) * | 1999-01-20 | 2001-09-24 | 변봉화 | Instant containerized-noodles that can be gelatinized in a water having a low temperature, and a method for manufacturing the same |
| JP2002199851A (en) * | 2000-12-28 | 2002-07-16 | Dai Ichi Kogyo Seiyaku Co Ltd | Noodle modifier and method for producing noodles using the same |
| KR100368525B1 (en) * | 2000-08-11 | 2003-01-24 | 우상학 | Naengmyon powder that can be kneadect in cold water and its kneading mix |
| JP2010004798A (en) * | 2008-06-26 | 2010-01-14 | Japan Tobacco Inc | Method for producing xiaolongbao having handmade feeling |
| JP2010119307A (en) * | 2008-11-17 | 2010-06-03 | Riken Vitamin Co Ltd | Loosening improving agent for noodle |
-
1989
- 1989-03-09 JP JP1054950A patent/JPH02234646A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100303639B1 (en) * | 1999-01-20 | 2001-09-24 | 변봉화 | Instant containerized-noodles that can be gelatinized in a water having a low temperature, and a method for manufacturing the same |
| JP2001061422A (en) * | 1999-08-24 | 2001-03-13 | Dai Ichi Kogyo Seiyaku Co Ltd | Modifier composition for instant long-life noodle and production of instant long-life noodle using the same |
| KR100368525B1 (en) * | 2000-08-11 | 2003-01-24 | 우상학 | Naengmyon powder that can be kneadect in cold water and its kneading mix |
| JP2002199851A (en) * | 2000-12-28 | 2002-07-16 | Dai Ichi Kogyo Seiyaku Co Ltd | Noodle modifier and method for producing noodles using the same |
| JP2010004798A (en) * | 2008-06-26 | 2010-01-14 | Japan Tobacco Inc | Method for producing xiaolongbao having handmade feeling |
| JP2010119307A (en) * | 2008-11-17 | 2010-06-03 | Riken Vitamin Co Ltd | Loosening improving agent for noodle |
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