JPS5982061A - Manufacture of noodle - Google Patents
Manufacture of noodleInfo
- Publication number
- JPS5982061A JPS5982061A JP57191561A JP19156182A JPS5982061A JP S5982061 A JPS5982061 A JP S5982061A JP 57191561 A JP57191561 A JP 57191561A JP 19156182 A JP19156182 A JP 19156182A JP S5982061 A JPS5982061 A JP S5982061A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- noodle
- steamed
- pressure
- saturated steam
- 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.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 60
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 229920006395 saturated elastomer Polymers 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 5
- 238000007796 conventional method Methods 0.000 abstract 2
- 238000000465 moulding Methods 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 8
- 235000014347 soups Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】 本発明はラーメン等の麺を製麺する方法に関する。[Detailed description of the invention] The present invention relates to a method for making noodles such as ramen noodles.
インスタント・ラーメンを例示して従来の製麺方法を説
明する。まず、小麦粉および水等の製麺材料を混練して
麺生地を製造する。次に混練された麺生地を圧延して展
延し、さらに切断して麺線状に成形する。そして、常圧
の開放状態で１００℃の蒸気を成形された麺生地に噴射
して１分〜２分間加熱し蒸す。この蒸し工程の後に一食
分に定量カットして油揚げ、あるいは熱風乾燥して麺を
製造する。そして、最後に冷風を麺に噴射して冷却し調
味料等と一緒に包装する。A conventional noodle manufacturing method will be explained using instant ramen as an example. First, noodle dough is produced by kneading noodle making materials such as wheat flour and water. Next, the kneaded noodle dough is rolled and rolled out, and further cut and formed into noodle strings. Then, steam at 100° C. is injected onto the formed noodle dough in an open state under normal pressure to heat and steam it for 1 to 2 minutes. After this steaming process, the noodles are cut into individual servings and fried in tofu or dried with hot air to produce noodles. Finally, cold air is sprayed onto the noodles to cool them down and the noodles are packaged together with seasonings and the like.
このような従来の製麺方法によるインスタント・ラーメ
ンでは次のような不具合があった。Instant ramen made using such conventional noodle-making methods has the following problems.
まず、麺を熱湯で調理すると歯応えのない、手打ち生麺
と比較して食感が劣る麺となる欠点があった。First, when the noodles are cooked in boiling water, the noodles lack chewiness and have a texture inferior to that of hand-made raw noodles.
まだ、麺を早く調理できるようにするための調理時間の
短縮化と、調理した後の麺ののび難さとを、高水準で満
足させることが困難であった。It has still been difficult to meet high standards for shortening the cooking time so that the noodles can be cooked quickly and for making the noodles difficult to spread after cooking.
本発明は以上のよう六事情を考慮してなされたもので、
その目的とするところは、歯応えがあって食感がよく、
シかも調理時間が短かく短時間ではのびない麺を製造す
ることができる製麺方法を提供することにある。The present invention has been made in consideration of the above six circumstances,
The aim is to have a chewy texture with a good texture.
To provide a noodle making method capable of producing noodles that require a short cooking time and do not spread out in a short time.
このようが目的を達成するために本発明は次の如く構成
されている。すなわち、製麺材料を混練し麺線状に成形
した後、］−〇〇℃以上の飽和蒸気で蒸すようにしだも
のである。In order to achieve the above object, the present invention is constructed as follows. That is, after kneading the noodle-making materials and forming them into noodle strings, they are steamed with saturated steam at -00°C or higher.
以下、本発明の一実施例を説明する。まず、従来と同様
に麺生地を製造し麺線状に成形する。An embodiment of the present invention will be described below. First, noodle dough is produced and shaped into noodle strings in the same manner as in the past.
次に麺線状に成形された麺生地を一貴公に定量カットす
る。そして、−貴公の麺生地を、１２０℃程度の飽和蒸
気を発生させる加圧釜に収容して、約１分間加圧蒸しす
る。この加圧蒸し工程の後は、従来と同様に油揚げして
乾燥させたのち冷却して包装する。Next, the noodle dough formed into noodle strings is cut in a fixed amount into Ikkiko. Then, - your noodle dough is placed in a pressure cooker that generates saturated steam at about 120° C. and steamed under pressure for about 1 minute. After this pressure steaming process, the food is fried and dried in the same manner as before, then cooled and packaged.
このような製麺方法で製造された即席油揚げ麺の利点を
説明する。The advantages of instant fried noodles produced by such a noodle production method will be explained.
まず、即席油揚げ麺を１２０ ’Ｃ程度の高温で加圧蒸
しすることによって、該麺が多孔質とカリ、しかもその
各孔の形成強度が大きくなるという効果を奏する。その
ため、このように加圧蒸しした即席油揚げ麺を調理した
場合には、あたかも手打ちの生ラーメンのように、こし
があり、歯応えがよく食感の優れたものにするととがで
きる。First, by pressurizing and steaming the instant fried noodles at a high temperature of about 120'C, the noodles become porous and tough, and the strength of each pore is increased. Therefore, when pressure-steamed instant fried noodles are cooked, they can be made to be chewy, chewy, and have an excellent texture, just like hand-made raw ramen.
とのことは、テキスチュロ・メータ（ＴＥＸＵＴＵＲＯ
ＭＥＴＥＲ）による物性試験で、定量的に従来の常圧蒸
し麺と比較すると第１表に示すようになり、したがって
明らかに、本加圧蒸し麺の方が優れていることが確認で
きるものである。That means the TEXUTURO meter (TEXUTURO).
Quantitative comparison with conventional normal pressure steamed noodles in physical property tests by METER) shows the results shown in Table 1, which clearly confirms that the present pressure steamed noodles are superior. .
第１表
次に、加圧蒸し麺は多孔質であるので調理に要する時間
を短縮することができる。すなわち、加圧蒸し麺は従来
蒸し麺が約４分間要しだのに比較して約２分３０秒で喫
食に適した状態となり、調理時間を短縮することができ
る。Table 1 Next, since pressure steamed noodles are porous, the time required for cooking can be shortened. In other words, pressure-steamed noodles are ready to eat in about 2 minutes and 30 seconds, compared to about 4 minutes for conventional steamed noodles, and the cooking time can be shortened.
さらに、調理した後に、麺を３００ｃｃのスープの中に
浸漬すると、麺のスープ吸収量は次の第２表に示すよう
になった。Furthermore, when the noodles were dipped in 300 cc of soup after cooking, the amount of soup absorbed by the noodles was as shown in Table 2 below.
第２表
すなわち、従来の常圧蒸し麺と比較して本加圧蒸し麺は
スープ吸収量が半減し短時間でのびることが力＜、長時
間良好な食感が味わえるという効果が得られたのである
。Table 2 shows that compared to conventional pressure-steamed noodles, the pressure-steamed noodles have the effect of reducing the amount of soup absorbed by half, being able to spread in a short time, and allowing you to enjoy a good texture for a long time. It is.
そして、前述の如く一貴公に定量カットしてから加圧釜
に収容するので加圧釜は小形のものでよく製造が容易で
ある。As mentioned above, since the material is cut into a certain quantity and then placed in the pressure cooker, the pressure cooker can be small and easy to manufacture.
また、加圧蒸し工程の蒸気温度は１２０℃程度すなわち
１１０℃〜１３０℃が適当である。Further, the steam temperature in the pressure steaming step is suitably about 120°C, that is, 110°C to 130°C.
たとえば、１１０℃未満では麺の歯応えがなくなり、１
３０°Ｃを超えると麺が変色して適当ではない。For example, if the temperature is lower than 110℃, the noodles will lose their chewy texture.
If the temperature exceeds 30°C, the noodles will change color and are not suitable.
なお、本発明は以上の一実施例に限定されるものではな
い。たとえば、必ずしも加圧蒸し工程の前に定量カット
する必要はなく、要は麺線状に成形後、加圧蒸しをする
ようにしてもよい ５−
ものである。Note that the present invention is not limited to the above embodiment. For example, it is not always necessary to cut a certain amount before the pressure steaming step, and the material may be formed into noodle strings and then pressure steamed.
まだ、前記実施例では、即席油揚げ麺について説明しだ
が本発明は必ずしもこのよう力ものに限られるものでは
なく、例えば生麺或いは即席アルファー麺（通称ノンフ
ライ麺）Ｋ対しても、本発明を適用すれば、該麺は、食
感がよく、しかも調理時間の短い、かつのび難いものが
得られるのである。In the above embodiments, instant fried noodles were explained, but the present invention is not necessarily limited to such noodles, and the present invention can also be applied to raw noodles or instant alpha noodles (commonly known as non-fried noodles). In this way, the noodles have a good texture, require a short cooking time, and are difficult to spread.
以上説明したように、本発明によれば、歯応えがあって
食感がよくしかも、調理時間が短かく短時間でのびるこ
とが防止された麺を製造することができる等その効果は
犬である。As explained above, according to the present invention, it is possible to produce noodles that are chewy and have a good texture, and are prevented from spreading in a short time due to the short cooking time. .
特許出願人 エースコック株式会社 代理人 弁理土鈴江孝− ６−Patent applicant: Acecook Co., Ltd. Agent: Patent Attorney Takashi Suzue 6-
Claims (2)
以上の飽和蒸気で蒸すことを特徴とする製麺方法。(1) After kneading the noodle-making ingredients and forming them into noodle strings, the temperature is 1°0°C.
A method for making noodles characterized by steaming with saturated steam as described above.
℃であることを特徴とする特許請求の範囲第ｆ１項記載
の製麺方法。(2) #tJ saturated steam temperature is 1], 0°C to 130
The noodle-making method according to claim f1, characterized in that the temperature is .degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57191561A JPS5982061A (en) | 1982-10-30 | 1982-10-30 | Manufacture of noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57191561A JPS5982061A (en) | 1982-10-30 | 1982-10-30 | Manufacture of noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5982061A true JPS5982061A (en) | 1984-05-11 |
| JPS6111585B2 JPS6111585B2 (en) | 1986-04-03 |
Family
ID=16276715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57191561A Granted JPS5982061A (en) | 1982-10-30 | 1982-10-30 | Manufacture of noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5982061A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015080247A1 (en) * | 2013-11-28 | 2015-06-04 | 日清食品ホールディングス株式会社 | Process for manufacturing instant noodles |
| JP2018153199A (en) * | 2018-06-12 | 2018-10-04 | 日清食品ホールディングス株式会社 | Method of manufacturing instant noodle |
-
1982
- 1982-10-30 JP JP57191561A patent/JPS5982061A/en active Granted
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015080247A1 (en) * | 2013-11-28 | 2015-06-04 | 日清食品ホールディングス株式会社 | Process for manufacturing instant noodles |
| JP2015100346A (en) * | 2013-11-28 | 2015-06-04 | 日清食品ホールディングス株式会社 | Instant noodle manufacturing method |
| US10412982B2 (en) | 2013-11-28 | 2019-09-17 | Nissin Foods Holdings Co., Ltd. | Method for producing instant noodles |
| JP2018153199A (en) * | 2018-06-12 | 2018-10-04 | 日清食品ホールディングス株式会社 | Method of manufacturing instant noodle |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6111585B2 (en) | 1986-04-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5389874B2 (en) | Manufacturing method of non-fried instant noodles | |
| KR20190140278A (en) | Manufacturing method for healthy nurungji | |
| KR101624470B1 (en) | Manufacturing method of dried anglerfish | |
| CA2195278C (en) | Process for producing quick-boiling or instant cooking pastas and noodles | |
| KR20060004896A (en) | Food mainly made from pork skin and its manufacturing method | |
| KR102135902B1 (en) | Method for matufactureing dried pollack snack | |
| JPS6111585B2 (en) | ||
| JP2019041732A (en) | Manufacturing method of puffed noodle, and puffed noodle | |
| KR20140005000A (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| CN114271303A (en) | High-freshness yulan crisp and preparation method thereof | |
| KR20210047000A (en) | Preparing method of fried nurungji and the fried nurungji prepared therefrom | |
| KR102881696B1 (en) | Manufacturing method of sauce chips containing capsaicin and manufacturing method for fish cake using the sauce chips | |
| KR100692331B1 (en) | Dumplings with charcoal flavor and its manufacturing method | |
| JP4814069B2 (en) | Hamburger manufacturing method | |
| KR101893329B1 (en) | A preparation method of juicy dumpling | |
| JPS643458B2 (en) | ||
| JP5904769B2 (en) | Instant noodle manufacturing method | |
| JPS62138154A (en) | Production of processed food of glutinous rice | |
| JP4516921B2 (en) | Tsukine-shaped processed meat food and its manufacturing method | |
| JPS627819B2 (en) | ||
| KR20230160000A (en) | rice dumpling manufacturing method using the artificial meat | |
| JPH02286051A (en) | Raw noodles for stew and method for producing the same | |
| KR101067119B1 (en) | Manufacturing method of instant nurungji and instant nurungji prepared by the method | |
| JPH08173047A (en) | Bean-jam bun/rice cake confectionary and its production | |
| JPH0398561A (en) | Production of crust for pizza |