CN1853501B - Disposable noodles and method for producing same - Google Patents
Disposable noodles and method for producing same Download PDFInfo
- Publication number
- CN1853501B CN1853501B CN2006100750681A CN200610075068A CN1853501B CN 1853501 B CN1853501 B CN 1853501B CN 2006100750681 A CN2006100750681 A CN 2006100750681A CN 200610075068 A CN200610075068 A CN 200610075068A CN 1853501 B CN1853501 B CN 1853501B
- Authority
- CN
- China
- Prior art keywords
- noodles
- mass parts
- face
- strain
- powder
- 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.)
- Active
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 319
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 105
- 108010068370 Glutens Proteins 0.000 claims abstract description 36
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 claims abstract description 31
- 239000000787 lecithin Substances 0.000 claims abstract description 31
- 235000010445 lecithin Nutrition 0.000 claims abstract description 31
- 229940067606 lecithin Drugs 0.000 claims abstract description 31
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 20
- 238000010025 steaming Methods 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims description 130
- 239000000203 mixture Substances 0.000 claims description 39
- 238000003490 calendering Methods 0.000 claims description 37
- 150000001875 compounds Chemical class 0.000 claims description 37
- 238000012545 processing Methods 0.000 claims description 32
- 238000013459 approach Methods 0.000 claims description 21
- 238000001035 drying Methods 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 17
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 140
- 241000209140 Triticum Species 0.000 abstract description 44
- 235000021307 Triticum Nutrition 0.000 abstract description 44
- 238000005520 cutting process Methods 0.000 abstract description 39
- 235000021312 gluten Nutrition 0.000 abstract description 4
- 238000005507 spraying Methods 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 description 101
- 235000012054 meals Nutrition 0.000 description 79
- 238000009835 boiling Methods 0.000 description 57
- 240000008620 Fagopyrum esculentum Species 0.000 description 51
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 51
- 238000007796 conventional method Methods 0.000 description 44
- 150000003839 salts Chemical class 0.000 description 37
- 238000007605 air drying Methods 0.000 description 33
- 239000007864 aqueous solution Substances 0.000 description 32
- 238000002156 mixing Methods 0.000 description 32
- 239000003921 oil Substances 0.000 description 23
- 235000019198 oils Nutrition 0.000 description 23
- 235000013410 fast food Nutrition 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 20
- 239000003925 fat Substances 0.000 description 17
- 235000019197 fats Nutrition 0.000 description 17
- 229920001592 potato starch Polymers 0.000 description 16
- 235000013305 food Nutrition 0.000 description 15
- 239000000243 solution Substances 0.000 description 15
- 210000005036 nerve Anatomy 0.000 description 13
- 239000004519 grease Substances 0.000 description 12
- 241000287127 Passeridae Species 0.000 description 9
- 230000006837 decompression Effects 0.000 description 9
- 238000011084 recovery Methods 0.000 description 9
- 239000004575 stone Substances 0.000 description 9
- 240000003183 Manihot esculenta Species 0.000 description 8
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 7
- 239000007921 spray Substances 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- 238000012856 packing Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 3
- -1 for example Polymers 0.000 description 3
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 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 1
- 244000189004 Caragana arborescens Species 0.000 description 1
- 235000014022 Caragana arborescens Nutrition 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000008375 Hymenaea courbaril Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 244000184734 Pyrus japonica Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 229920001206 natural gum Polymers 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000032696 parturition Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
To provide a method for producing instant noodles comprising non-fried instant noodles with no wave, having slimy smoothness and viscoelasticity similar to those in boiled raw noodle but unavailable in conventional noodles such as wheat noodles or buchwheat noodles, causing no blister when steaming noodle strips, generating no longitudinal porosity or short noodles when cooked and taken, and favorably raveled out. The method for producing instant noodles comprises at least one of the following processes after changing an ordinary production process taken in a method for producing such kinds of noodles, namely a method of steaming noodle strips to pregelatinize them and cutting out the steamed noodle strips to make them noodle ribbons: a kneading process under reduced pressure; a process of using powdery oil and fat and/or lecithin as submaterial for making noodles; a process of using gluten as the submaterial for making noodles; and a process of spraying water, emulsified oil and fat solution and lecithin solution on the surface of the noodle strips just before the process of steaming the noodle strips.
Description
Technical field
The present invention relates to the disposable noodles particularly non-deep-fry instant Noodles and the manufacturing approach thereof of corrugationless; More particularly, relate to corrugationless and when cooking when eating stretching good and have the smooth sense good equally when boiling living face and the non-deep-fry instant Noodles and a manufacturing approach thereof of viscoelastic corrugationless.
Background technology
Disposable noodles be a kind of through easy culinary art with regard to edible Noodles; Be to use powder to be major ingredient with system faces such as wheat flour, buckwheats; Wherein process noodles to system faces such as salt, buck, agent for improving wheat flour with auxiliary material and water adding; Carry out drying with methods such as fried processing, hot steaming wind then, add an amount of soup stock or seasoning matter again.According to the difference of the drying means that its manufacture process adopted, can be divided into frying surface, non-frying surface, freeze-dried etc. to these disposable noodles.That is, frying surface is to adopt heat to steam the processing fried processing in back to carry out drying; Non-frying surface is to adopt heat steaming processing back heated-air drying or microwave drying to carry out drying; Freeze-dried face is that drying was carried out in freeze-dried processing after employing was boiled.Generally, these disposable noodles are after a αization that noodles are dry.
In the past, the heat when making in order to improve was steamed the efficient of the αization in the treatment process, or prevented the adhesion between the noodles, and well perhaps the hot water twice-cooked stir-frying is good for stretching during the cooking or when eating, and makes disposable noodles band ripple bend (fold).But; Even current situation is for not being with noodles such as fold " Noodle ", " vermicelli ", " noodle prepared from buckwheat ", " Baudot hand-pulled noodles ", " pork chop buckwheat flour (ソ ゥ キ ソ バ) ", " macaroni " originally, owing to these reasons also have no alternative but be with fold.Relevant these several kinds of noodles, yet owing to fold does not make it away from the original images of noodles certainly.And healthy food receives much attention recently, even as this disposable noodles, compares with the frying surface of the high heat that uses oil, more the non-frying surface of demand.
As the manufacturing approach of non-deep-fry instant face, generally be to add system faces such as salt, buck, agent for improving wheat flour with auxiliary material and water in powder at system faces such as wheat flours, mix the back and mix and rub into the face base; Then the compound calendering of this face base is reached suitable thickness and make living wearing; After this cut off with cutting and obtain living noodles; Again these living noodles are carried out heat steaming processing and make it αization, further drying just obtains the fast food face.But the shortcoming of this method is that αization is usually inhomogeneous, even the time standby hot water of eating restores, also restores inhomogeneously, can't present same good mouthfeel and local flavor when boiling living face.As the improvement of this method, the manufacturing approach of known non-fried dry fast food face is to be major ingredient with the wheat flour, and the boiling moisture is at least the life of 30 quality % and wears; Then this life is worn predryingly, adjust to moisture and be cut into noodles after 15～35 quality %, further drying just obtains non-fried dry fast food face (for example with reference to patent documentation 1).The manufacturing approach of known in addition fast food face etc. is on chopping board, to roll the mixed face base of rubbing of the water of 120～200 quality % of Noodles raw material and raw material to become band or strip; Be heated the back former state with steam etc. and obtain Noodles or cut into noodles, freeze-driedly more just become disposable noodles (for example with reference to patent documentation 2).But the shortcoming of these methods is boilings is easy to generate bulge when wearing, and noodles were easily broken or be prone to into short noodles when it was made noodles and makes non-fried dry fast food face.
Manufacturing approach as the non-frying surface of corrugationless and non-fried drying; It is the manufacturing approach of non-fried dry fast food face of face base suffixation of a nonsyllabic "r" operation and drying process of the noodles chemical industry preface of wearing the chemical industry preface, wearing, cooking process, the boiling noodles of the mixed processes that comprises raw material, mixed material; With the face base suffixation of a nonsyllabic "r" of boiling noodles moisture distribution state as noodles; Internal moisture is equal to or less than surface moisture, and the average moisture content of this non-fried dry fast food face is higher than 10 quality % and is lower than 30 quality % (for example with reference to patent documentation 3); Another kind of non-deep-fry instant Noodles is to use the salting liquid cooking noodle; The disposable noodles of processing such noodles of handling through washing again; This salting liquid is that salinity is the solution of 20%～saturated concentration, is a kind of non-deep-fry instant Noodles (for example with reference to patent documentation 4) of corrugationless.But the shortcoming of these methods is that manufacturing process is oversize, is difficult to control, between the noodles of resulting fast food face adhesion many, stretching is bad, and mouthfeel is also not as equal good smooth sense and viscoplasticity when boiling living face.
[patent documentation 1] spy opens clear 54-95755 communique
[patent documentation 2] spy opens clear 55-9737 communique
[patent documentation 3] spy opens clear 59-48056 communique
[patent documentation 4] spy opens the 2000-189089 communique
Summary of the invention
The object of the present invention is to provide the good disposable noodles of a kind of stretching; It is the non-deep-fry instant face of corrugationless; Be not original fast food faces such as noodles, noodle prepared from buckwheat, and have smooth sense and viscoplasticity same when boiling living face, during culinary art when eating noodles restore evenly.The object of the present invention is to provide a kind of disposable noodles, can not produce bulge when heat steam to be handled wearing, both made to be made into noodles and to make non-deep-fry instant face and also can not produce disconnected bar or short noodles.
Non-deep-fry instant Noodles originally usually lacks smooth sense and viscoplasticity; Producing disconnected bar or short noodles and the original mouthfeel of noodles differs greatly; Inventor of the present invention finds to change after the part of the manufacturing process that manufacturing approach adopted of non-deep-fry instant face by specific order; Promptly changing to heat to order steam to handle and to wear and make it the manufacturing process of being cut into noodles of wearing that αization was being handled this heat steaming again; This method further adopts at least a of following method, that is: under reduced pressure, mix the method for rubbing, with powdered oil etc. and/or lecithin as the system face with the method for auxiliary material, steam processing before in the method for wearing surperficial distribution water, emulsified fat solution or lecithin soln as the system face with the method for auxiliary material, wearing heat with glutelin, just can access the disposable noodles of corrugationless thus; This disposable noodles has smooth sense and viscoplasticity same when boiling living face; But there are not disconnected bar or short noodles, even noodles are not with fold, also adhesion between the noodles; And nerve and stretching are all fine, thereby accomplished the present invention.
That is to say; The present invention provides a kind of manufacturing approach of non-deep-fry instant Noodles of corrugationless, at first mixes the system face to mix to rub with auxiliary material and water obtaining the face base with powder, system face, its compound calendering is formed wear again; This is worn carry out being cut into noodles after heat steam to be handled, carry out drying then; It is characterized in that adopting at least a method among the following method: (1) is mixed the method for rubbing, (2) and is steamed and wearing the method that water, emulsified fat solution or lecithin soln are scattered in the surface before handling wearing heat with the method for auxiliary material, (4) as the system face with glutelin with the method for auxiliary material, (3) as the system face with powdered oil etc. and/or lecithin under reduced pressure.
Like the manufacturing approach of the non-deep-fry instant Noodles of the corrugationless of above-mentioned record, it is characterized in that reduced pressure be-below the 0.04MPa; Manufacturing approach like the non-deep-fry instant Noodles of the corrugationless of above-mentioned record is characterized in that the system face is added the powdered oil of 0.5～5.0 quality % and/or the lecithin of 0.1～2.0 quality % with powder.
Like the manufacturing approach of the non-deep-fry instant Noodles of the corrugationless of above-mentioned record, it is characterized in that the system face is added with powder the glutelin of 0.5～5.0 quality %; Like the manufacturing approach of the non-deep-fry instant Noodles of the corrugationless of above-mentioned arbitrary record, it is characterized in that be to wear 5～40% of quality wearing that heat steams before handling wearing the dispersion volume of surface when scattering water, emulsified fat solution or lecithin soln.
According to the present invention, can make corrugationless with the hot water twice-cooked stir-frying time restore uniform non-deep-fry instant face, do not have fold although can access, the cooking when eating stretching good and have and good smooth sense and viscoelastic fast food face on an equal basis when boiling living face.Heat steam to be handled and to be worn Shi Buhui and produce bulge, therefore, when it is made noodles and processes non-deep-fry instant face, can access the high-quality fast food face that does not have disconnected bar or short noodles.
Do not limit the kind of disposable noodles among the present invention especially; Also comprise Japonica type disposable noodles (fast food Noodle, wide face of fast food, instant dried noodles, fast food huyashi-chuuka (cold chinese-style noodles), fast food Japanese buckwheat face), fast food China face, fast food macaroni etc., wherein be specially adapted to the manufacturing of fast food Noodle, instant dried noodles, fast food buckwheat flour, fast food China face.
The specific embodiment
Manufacturing approach as the non-deep-fry instant Noodles of corrugationless of the present invention; At first mix the system face mixed rubbing and obtain the face base with auxiliary material and water with powder, system face; Again its compound calendering is formed and wear, this is worn carry out being cut into noodles after overheated steaming is handled, carry out drying then; As long as to this method further adopt among the following method at least a method just can: (1) is mixed the method for rubbing, (2) and is steamed and preferably be dispersed in the surperficial method of wearing to water, emulsified fat solution or lecithin soln before being about to wear hot steaming processing before handling wearing heat with the method for auxiliary material, (4) as the system face with glutelin with the method for auxiliary material, (3) as the system face with powdered oil etc. and/or lecithin under reduced pressure; Though do not limit especially, but preferably adopt the two or more at least method in the method for above-mentioned (1)～(4).Particularly preferably preferentially adopt above-mentioned method (1), and also use other method (2)～(4).For example; Adopt the manufacturing approach of above-mentioned method (1) and (4) two kinds of methods of method or adopt the manufacturing approach of above-mentioned method (1), method (3) and (4) three kinds of methods of method suitable especially, adopt two or more methods just can access not only the various fast food faces that the desired whole character of fast food face are all good but also mouthfeel is also fabulous such as nerve like this.
Among the present invention, above-mentioned what is called " the non-deep-fry instant Noodles of corrugationless " is in being cut into this manufacturing processes such as straight line noodles that are not with fold, to execute ripple crook reason to noodles are unreal, and when carrying out the hot water twice-cooked stir-frying, obtains the non-deep-fry instant Noodles of the noodles of corrugationless.
Used in the present invention, the cereal flour noodle with a powder and / or a starch composition, a grain powder such as wheat flour, buckwheat flour, corn flour, wheat flour, barley flour, oat flour, rice flour, etc.; as starches, for example, potato starch, tapioca starch, sticky corn starch, wheat starch, sweet potato starch, etc., and their crosslinking, esterification, etherification, oxidation, α and so the other processed.
With auxiliary material salt, buck, agent for improving wheat flour etc. are for example arranged as system face of the present invention.Powdered egg such as egg-white powder, dried whole-egg are for example arranged as agent for improving wheat flour; Tackifier such as natural gum such as xanthane gum, guar gum, locust tree Caragana arborescens glue class, the acid of algae gastral cavity and salt thereof, tackify polysaccharide, gel, pectin; Grease classes such as animal and plant fat (powdered oil), emulsified fat, crisp grease; Emulsifying agents such as lecithin, methyl glycol fatty acid ester, sucrose fatty ester; Inorganic salts such as carbonate, phosphate; Protides such as glutelin, soybean protein, casein; Other D-sorbites, ethanol, enzyme agent etc.; But can example among the present invention be animal and plant fat (powdered oil), lecithin, glutelin, emulsified fat.
The formation of wearing that heat is steamed before handling can come compound calendering face base to carry out according to the flour roller that method for making adopted that uses common Noodles.
It is to steam treatment facility opposite band with heat such as steam formula heat steaming processors carry out αization that the method that can enumerate is handled in heat steaming among the present invention, and the condition that steaming is handled as heat is in the steam more than 95 ℃, to carry out about 2～10 minutes processing.
In the present invention, as stated, the opposite band carries out adopting at least a method in the following method after the overheated steaming processing.
(1) under reduced pressure, mixes the method for rubbing; In the present invention, rub in order under reduced pressure, to mix ,-carry out below the 0.04MPa, be preferably in-carry out below the 0.06MPa, like this, under decompression state, mix when rubbing, can stop air to be blended into raw material inside, thereby can produce closely knit noodles.As a result, can access the noodles that elastic force is better, possess high-intensity chewiness.
(2) with powdered oil etc. and/or lecithin as the method for system face with auxiliary material; Can use animality powdered oil or vegetalitas powdered oil as powdered oil used in the present invention.Animal raw fats such as the butter of the handlebar fusing point that can enumerate as the animality powdered oil more than 20 ℃, lard are emulsified into after the O/W type the more resulting powder of spray-drying etc. with emulsification by filming agent; The handlebar palm oil that can enumerate as the vegetalitas powdered oil, coconut oil, soybean oil, cottonseed wet goods vegetative grease are emulsified into after the O/W type the more resulting powder of spray-drying etc. with emulsification by filming agent.Its proportioning is 0.5～5.0 quality % of system face with powder, preferably 1.0～3.0 quality %.Proportioning by such cooperates powdered oil, can improve nerve, stretching especially, improves smooth sense.
As employed lecithin among the present invention, do not limit especially from yolk or from causes such as soybean, can use and carry out the lecithin that ferment is handled.The proportioning of lecithin is 0.1～2.0 quality % of system face with powder, preferably 0.5～1.0 quality %.The same with powdered oil, use lecithin can improve nerve, stretching especially, improve smooth sense.
(3) with glutelin as the method for system face with auxiliary material; As employed glutelin among the present invention wheat gluten, maize gluten etc. are for example arranged, particularly wheat gluten is best.Though the glutelin of the glutelin that contains the moisture state (wet glutelin), frozen state is arranged or for alleviating the dry resulting dry glutelin of sex change (being commonly called as glutelin alive) etc., dry glutelin is good especially.The proportioning of glutelin is 0.5～5.0 quality % of system face with powder, and preferably 1.0～3.0 quality % use such scope, can prevent bulge or can improve nerve, stretching, improves smooth sense and viscoplasticity.
(4) before wearing heat steaming processing, wearing the method that water, emulsified fat solution or lecithin soln are scattered in the surface; As emulsified fat used in the present invention, so long as the grease that dissolves easily in water any can, the preparation that vegetable oil is arranged and constitute by emulsifying agents such as glutelin aliphatic acid that can enumerate etc.As the lecithin in this method, can use the lecithin of example shown in the above-mentioned method (2).In the method for the invention; Preferably be about to wear heat before steam handling and steam and scatter water, emulsified fat solution or lecithin soln wearing the surface before handling wearing heat; As long as and it is all right to be dispersed in which kind of method of surface of wearing equably as the method for scattering, preferably use methods such as spraying.These solution of spraying just can prevent the adhesion between the noodles of subsequent handling.Dispersion volume is to wear 5～40% of quality, preferably 10～20%; The concentration of emulsified fat solution and lecithin soln is 0.3～5.0%, preferably 1.0～3.0%.
Below with embodiment the manufacturing approach of the non-deep-fry instant Noodles of corrugationless of the present invention is described more specifically by the order of Noodle, noodle prepared from buckwheat, Chinese face, vermicelli, but technical scope of the present invention is not limited to these examples.
[Noodle comparative example 1]
Get up to obtain the system face to the even mixing of power wheat flour in 80 mass parts (day is powder process (strain) corporate system " special sparrow " clearly), 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and 10 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the face base; Then with flour roller by this face base of the compound calendering of conventional method, roll into wearing of thickness 1.3mm, shut out fold with the Fang Ren of No. 10 cutting knifes by conventional method, be cut into the noodles of being with fold; Steam processing 2 minutes to this noodles heat in the steam of 100 ℃ of temperature; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the short noodles of the disconnected bar of noodles after restoring this piece with boiling water are owing to being with fold, so there is sense of discomfort.
[Noodle comparative example 2]
Get up to obtain the system face to the even mixing of power wheat flour in 70 mass parts (day is powder process (strain) corporate system " special sparrow " clearly), 15 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and 15 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the face base; Then with flour roller by this face base of the compound calendering of conventional method, roll into wearing of thickness 1.3mm, be cut into the straight line noodles of not being with fold with the Fang Ren of No. 10 cutting knifes; Steam processing 2 minutes to this noodles heat in the steam of 100 ℃ of temperature; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles after restoring this piece with boiling water do not have fold, do not have disconnected bar yet and lack noodles, the part of adhesion is many between the noodles.
[Noodle comparative example 3]
Get up to obtain the system face to the even mixing of power wheat flour in 80 mass parts (day is powder process (strain) corporate system " special sparrow " clearly), 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and 10 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the face base; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.3mm with flour roller; Steam this heat of wearing in the steam of 100 ℃ of temperature to handle 2 minutes; Then, steam this heat to handle to wear with the Fang Ren of No. 10 cutting knifes and be cut into the straight line noodles of not being with fold; It is long that resulting noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles after restoring this piece with boiling water do not have fold, do not have sense of discomfort yet, it is many that disconnected bar is lacked noodles.
Embodiment 1: Noodle
Get up to obtain the system face to the even mixing of power wheat flour in 80 mass parts (day is powder process (strain) corporate system " special sparrow " clearly), 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and 10 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with reducing pressure with mixer (0.08MPa) mixed rubbing 15 minutes and process the face base under reduced pressure; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.3mm with flour roller; Steam this heat of wearing in the steam of 100 ℃ of temperature to handle 2 minutes; Then, steam this heat to handle to wear with the Fang Ren of No. 10 cutting knifes and be cut into the straight line noodles of not being with fold; It is long that resulting noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water completely without sense of discomfort, and does not produce the short noodles of disconnected bar fully.
Embodiment 2: Noodle
Except that with decompression with mixer mix the reduced pressure rub be substituted by-0.04MPa, the same with Noodle embodiment 1, carry out the manufacturing of face base, wear heat steaming processing, cutting noodles, the pattern of packing into, drying; Thereby obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water completely without sense of discomfort, and need not to worry to exist the short noodles of disconnected bar.
Embodiment 3: Noodle
Get up to obtain the system face to the even mixing of power wheat flour in 80 mass parts (day is powder process (strain) corporate system " special sparrow " clearly), 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and 10 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and use powder; The powdered oil (ミ ョ シ grease (strain) corporate system " マ ジ Network Off ァ ッ ト 202 ") of further sneaking into 2 mass parts in powder equably at this system face obtains mixture; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with reducing pressure with mixer (0.08MPa) mixed rubbing 15 minutes and process the face base under reduced pressure; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.3mm with flour roller; Steam this heat of wearing in the steam of 100 ℃ of temperature to handle 2 minutes; Then, steam this heat to handle to wear with the Fang Ren of No. 10 cutting knifes and be cut into the straight line noodles of not being with fold; It is long that resulting noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles after restoring this piece with boiling water do not have fold, completely without sense of discomfort, and the short noodles of disconnected bar.
Embodiment 4: Noodle
Get up to obtain the system face to the even mixing of the living farina of power wheat flour in 80 mass parts (day is powder process (strain) corporate system " special sparrow " clearly), 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and 10 mass parts (the common federation's system " な か ゃ り " that makes up of ホ Network レ Application agricultural) and use powder; The powder lecithin (day clear ォ ィ リ ォ (strain) corporate system " べ ィ シ ス LP2070R ") of further sneaking into 0.5 mass parts in powder equably at this system face obtains mixture; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with reducing pressure with mixer (0.08MPa) mixed rubbing 15 minutes and process the face base under reduced pressure; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.3mm with flour roller; Steam this heat of wearing in the steam of 100 ℃ of temperature to handle 2 minutes; Then, steam this heat to handle to wear with the Fang Ren of No. 10 cutting knifes and be cut into the straight line noodles of not being with fold; It is long that this noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles after restoring this piece with boiling water do not have fold, completely without sense of discomfort, and do not have the short noodles of disconnected bar fully.
Embodiment 5: Noodle
Get up to obtain the system face to the even mixing of power wheat flour in 80 mass parts (day is powder process (strain) corporate system " special sparrow " clearly), 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and 10 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with reducing pressure with mixer (0.08MPa) mixed rubbing 15 minutes and process the face base under reduced pressure; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.3mm with flour roller; Wear the water spray of quality 20% amount after the surface goes up to this, heat is steamed and was handled 2 minutes in the steam of 100 ℃ of temperature; Then, steam this heat to handle to wear with the Fang Ren of No. 10 cutting knifes and be cut into the straight line noodles of not being with fold; It is long that this noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles after restoring this piece with boiling water do not have fold, completely without sense of discomfort, and do not have the short noodles of disconnected bar fully.
Embodiment 6: Noodle
Get up to obtain the system face to the even mixing of the living farina of power wheat flour in 80 mass parts (day is powder process (strain) corporate system " special sparrow " clearly), 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and 10 mass parts (the common federation's system " な か ゃ り " that makes up of ホ Network レ Application agricultural) and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with reducing pressure with mixer (0.08MPa) mixed rubbing 15 minutes and process the face base under reduced pressure; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.3mm with flour roller; Be sprayed to this wearing after the surface goes up to 2% lecithin soln of wearing quality 20% amount (day clear ォ ィ リ ォ (strain) corporate system " ベ ィ シ ス LP2070R "), heat is steamed and was handled 2 minutes in the steam of 100 ℃ of temperature; Then, steam this heat to handle to wear with the Fang Ren of No. 10 cutting knifes and be cut into the straight line noodles of not being with fold; It is long that this noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles after restoring this piece with boiling water do not have fold, completely without sense of discomfort, and do not have the short noodles of disconnected bar fully.
Embodiment 7: Noodle
Get up to obtain the system face to the even mixing of the living farina of power wheat flour in 80 mass parts (day is powder process (strain) corporate system " special sparrow " clearly), 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and 10 mass parts (the common federation's system " な か ゃ り " that makes up of ホ Network レ Application agricultural) and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with reducing pressure with mixer (0.08MPa) mixed rubbing 15 minutes and process the face base under reduced pressure; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.3mm with flour roller; Be sprayed to this wearing after the surface goes up to the 2% emulsified fat solution (reason is ground PVC タ ミ Application (strain) corporate system " ェ マ チ ッ Network S-550 ") of 20% amount of wearing quality, heat is steamed and was handled 2 minutes in the steam of 100 ℃ of temperature; Then, steam this heat to handle to wear with the Fang Ren of No. 10 cutting knifes and be cut into the straight line noodles of not being with fold; It is long that this noodles are cut to 30cm, and per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles after restoring this piece with boiling water do not have fold fully, do not have sense of discomfort yet, and do not have the short noodles of disconnected bar fully.
[sensory testing etc.]
Inject the boiling water of 450ml in the comparative example 1～3 more than having packed into and the container of embodiment 1～7 resulting each Noodle piece 65 gram/meal, restored 5 minutes, add powder Noodle halogen.Please 10 syndics taste, sensory testing etc. is carried out in " nerve ", " stretching ", " smooth sense " and " viscoplasticity ", obtain its mean value according to the metewand that is shown in below table 1.With result and four mean value sums is that summation is counted and is shown in table 2 simultaneously.
[Table 1]
[table 2]
As shown in table 2, to compare with comparative example 1～3 resulting Noodle with the resulting Noodle of the method for Noodle embodiment 1～7 of the present invention, nerve, stretching, smooth sense and viscoplasticity are all good.The Noodle of embodiment 3～7 particularly smooth sense, the viscoelastic mouthfeel of embodiment 6 and 7 Noodle is fine.
[noodle prepared from buckwheat comparative example 1]
Get up to obtain the system face to the powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミ リ ォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the buckwheat flour base; Then with flour roller by this buckwheat flour base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm, shut out fold with the Fang Ren of No. 22 cutting knifes by conventional method, be cut into the noodles of being with fold; Steam processing 2 minutes and 30 seconds to this noodles heat in the steam of 100 ℃ of temperature; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles after restoring this piece with boiling water are owing to being with fold to have sense of discomfort, fully disconnected bar is lacked noodles.
[noodle prepared from buckwheat comparative example 2]
Get up to obtain the system face to the powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミ リ ォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the buckwheat flour base; Then with flour roller by this buckwheat flour base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm, be cut into the straight line noodles of not being with fold by conventional method with the Fang Ren of No. 22 cutting knifes; Steam processing 2 minutes and 30 seconds to this noodles heat in the steam of 100 ℃ of temperature; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles corrugationless after restoring this piece with boiling water has the adhesion part between the noodles, and the short noodles of fully disconnected bar.
[noodle prepared from buckwheat comparative example 3]
Get up to obtain the system face to the powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミ リ ォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the buckwheat flour base; Then with flour roller by this buckwheat flour base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm, steam processing 2 minutes and 30 seconds to this heat of wearing in the steam of 100 ℃ of temperature; Resulting heat is steamed to handle to wear by conventional method with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though there are the short noodles of a lot of disconnected bars in the noodles corrugationless after restoring this piece with boiling water and completely without sense of discomfort.
Embodiment 8: noodle prepared from buckwheat
Get up to obtain the system face to the powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミ リ ォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with reducing pressure with mixer (0.08MPa) mixed rubbing 15 minutes and process the buckwheat flour base under reduced pressure; Then with flour roller by this buckwheat flour base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm, steam processing 2 minutes and 30 seconds to this heat of wearing in the steam of 100 ℃ of temperature; Resulting heat is steamed to handle to wear by conventional method with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again with these noodles be cut to 30cm long after, pack the per 1 meal part of the noodles that are cut in the pattern into, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water and completely without sense of discomfort, the short noodles of also fully disconnected bar.
Embodiment 9: noodle prepared from buckwheat
Get up to obtain the system face to the powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミ リ ォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; Mix the dry glutelin of 20 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) in powder equably and obtain mixture at this system face again; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added in the above-mentioned mixture, mixed rubbing 15 minutes under normal pressure and process the buckwheat flour base; Then press this buckwheat flour base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm with flour roller; Steam this heat of wearing in the steam of 100 ℃ of temperature to handle 2 minutes and 30 seconds then; Resulting heat is steamed to handle to wear by conventional method with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again with these noodles be cut to 30cm long after, pack the per 1 meal part of the noodles that are cut in the pattern into, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water and completely without sense of discomfort, the short noodles of also fully disconnected bar.
Embodiment 10: noodle prepared from buckwheat
Get up to obtain the system face to the powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミ リ ォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; Mix the dry glutelin of 20 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) in powder equably and obtain mixture at this system face again; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and process the buckwheat flour base under reduced pressure; Then press this buckwheat flour base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm with flour roller; Wear the water spray of quality 10% amount after the surface goes up to this then, heat is steamed and was handled 2 minutes and 30 seconds in the steam of 100 ℃ of temperature; Resulting heat is steamed to handle to wear by conventional method with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again with these noodles be cut to 30cm long after, pack the per 1 meal part of the noodles that are cut in the pattern into, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water and completely without sense of discomfort, the short noodles of also fully disconnected bar.
Embodiment 11: noodle prepared from buckwheat
Get up to obtain the system face to the powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミ リ ォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with reducing pressure with mixer (0.08MPa) mixed rubbing 15 minutes and process the buckwheat flour base under reduced pressure; Then press this buckwheat flour base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm with flour roller; Wear the water spray of quality 10% amount after the surface goes up to this then, heat is steamed and was handled 2 minutes and 30 seconds in the steam of 100 ℃ of temperature; Resulting heat is steamed to handle to wear by conventional method with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again with these noodles be cut to 30cm long after, pack the per 1 meal part of the noodles that are cut in the pattern into, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water and completely without sense of discomfort, the short noodles of also fully disconnected bar.
Embodiment 12: noodle prepared from buckwheat
Get up to obtain the system face to the powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミ リ ォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; Mix the dry glutelin of 2.0 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) in powder equably and obtain mixture at this system face again; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and process the buckwheat flour base under reduced pressure; Then press this buckwheat flour base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm with flour roller; Wear the water spray of quality 10% amount after the surface goes up to this then, steam processing 2 minutes and 30 seconds to this heat of wearing in the steam of 100 ℃ of temperature; Resulting heat is steamed to handle to wear by conventional method with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again with these noodles be cut to 30cm long after, pack the per 1 meal part of the noodles that are cut in the pattern into, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water and completely without sense of discomfort, the short noodles of also fully disconnected bar.
Embodiment 13: noodle prepared from buckwheat
Get up to obtain the system face to the powerful wheat flour of 60 mass parts (day clear powder process (strain) corporate system " ミ リ ォ Application "), 30 mass parts buckwheats (the gloomy powder process of stone (strain) corporate system " special ェ PVC ス ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; Mix the dry glutelin of 2.0 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) in powder equably and obtain mixture at this system face again; In addition, be dissolved in the salt of 1 mass parts in the water of 35 mass parts and be modulated into the aqueous solution, it is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and process the buckwheat flour base under reduced pressure; Then press this buckwheat flour base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm with flour roller; Be sprayed to this wearing after the surface goes up to the 2% emulsified fat solution (reason is ground PVC タ ミ Application (strain) corporate system " ェ マ チ ッ Network S-550 ") of wearing quality 10% amount then, heat is steamed and was handled 2 minutes and 30 seconds in the steam of 100 ℃ of temperature; Resulting heat is steamed to handle to wear by conventional method with the Fang Ren of No. 22 cutting knifes and be cut into the straight line noodles of not being with fold; Again with these noodles be cut to 30cm long after, pack the per 1 meal part of the noodles that are cut in the pattern into, with 100 ℃ heated-air drying about 15 minutes, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water and completely without sense of discomfort, the short noodles of also fully disconnected bar.
[sensory testing etc.]
Inject the boiling water of 450ml in the comparative example 1～3 more than having packed into and the container of embodiment 8～13 resulting each buckwheat flour piece 65 gram/meal, restored 5 minutes, add the noodle prepared from buckwheat halogen that concentrates.Please 10 syndics taste, sensory testing is carried out in " nerve ", " stretching ", " smooth sense " and " viscoplasticity ", obtain its mean value according to the metewand that is shown in above-mentioned table 1.With result and four mean value sums is that summation is counted and is shown in table 3 simultaneously.
[table 3]
As shown in table 3, to compare with comparative example 1～3 resulting noodle prepared from buckwheat with the resulting noodle prepared from buckwheat of the method for noodle prepared from buckwheat embodiment 8～13 of the present invention, nerve, stretching, smooth sense and viscoplasticity are all good.Particularly embodiment 12 and 13 the smooth sense of noodle prepared from buckwheat of the noodle prepared from buckwheat of embodiment 11, viscoelastic mouthfeel are fine.
[Chinese noodle comparative example 1]
Get up to obtain the system face to the powerful wheat flour of 80 mass parts (day is powder process (strain) corporate system " special Na Application バ-ヮ Application " clearly), 10 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; In addition; Be dissolved in the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォ リ ェ Application タ Le yeast (strain) corporate system " red か ん The ぃ ") in the water of 35 mass parts and be modulated into the aqueous solution; It is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the face base; Then with flour roller by this face base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm, shut out fold with the Fang Ren of No. 18 cutting knifes by conventional method, be cut into the noodles of being with fold; Steam processing 2 minutes and 30 seconds to this noodles heat in the steam of 100 ℃ of temperature; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the short noodles of the fully disconnected bar of noodles after restoring this piece with boiling water are owing to being with fold that sense of discomfort is arranged.
[Chinese noodle comparative example 2]
Get up to obtain the system face to the powerful wheat flour of 80 mass parts (day is powder process (strain) corporate system " special Na Application バ-ヮ Application " clearly), 10 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; In addition; Be dissolved in the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォ リ ェ Application タ Le yeast (strain) corporate system " red か ん The ぃ ") in the water of 35 mass parts and be modulated into the aqueous solution; It is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the face base; Then with flour roller by this face base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm, be cut into the straight line noodles of not being with fold with the Fang Ren of No. 18 cutting knifes; Steam processing 2 minutes and 30 seconds to this noodles heat in the steam of 100 ℃ of temperature; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles after restoring this piece with boiling water are not with fold, the short noodles of also disconnected bar, the part of adhesion is many between the noodles.
[Chinese noodle comparative example 3]
Get up to obtain the system face to the powerful wheat flour of 80 mass parts (day is powder process (strain) corporate system " special Na Application バ-ヮ Application " clearly), 10 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; In addition; Be dissolved in the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォ リ ェ Application タ Le yeast (strain) corporate system " red か ん The ぃ ") in the water of 35 mass parts and be modulated into the aqueous solution; It is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the face base; Then with flour roller by this face base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm, steam processing 2 minutes and 30 seconds to this heat of wearing in the steam of 100 ℃ of temperature; Steam resulting heat to handle to wear with the Fang Ren of No. 18 cutting knifes and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Though the noodles corrugationless after restoring this piece with boiling water does not have sense of discomfort fully yet, it is very many that disconnected bar is lacked noodles, do not have commodity value.
Embodiment 14: Chinese noodle
Get up to obtain the system face to the powerful wheat flour of 80 mass parts (day is powder process (strain) corporate system " special Na Application バ-ヮ Application " clearly), 10 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; The powdered oil (ミ ョ シ grease (strain) corporate system " マ ジ Network Off ァ ッ ト 202 ") of further sneaking into 2 mass parts in powder equably at this system face obtains mixture; In addition, be dissolved in the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォ リ ェ Application タ Le yeast (strain) corporate system " red か ん The ぃ ") in the water of 35 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder; Under normal pressure, mix and rubbed 15 minutes and process the face base; Then with flour roller by this face base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm, steam processing 2 minutes and 30 seconds to this heat of wearing in the steam of 100 ℃ of temperature; Steam resulting heat to handle to wear with the Fang Ren of No. 18 cutting knifes and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Completely without sense of discomfort, there are not the short noodles of disconnected bar in noodles corrugationless after restoring this piece with boiling water fully yet.
Embodiment 15: Chinese noodle
Get up to obtain the system face to the powerful wheat flour of 80 mass parts (day is powder process (strain) corporate system " special Na Application バ-ヮ Application " clearly), 10 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; The powdered oil (ミ ョ シ grease (strain) corporate system " マ ジ Network Off ァ ッ ト 202 ") of further sneaking into 3 mass parts in powder equably at this system face obtains mixture; In addition, be dissolved in the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォ リ ェ Application タ Le yeast (strain) corporate system " red か ん The ぃ ") in the water of 35 mass parts and be modulated into the aqueous solution, it is added in the above-mentioned mixture; With decompression with mixer (0.08MPa) mixed rubbing 15 minutes and process the face base under reduced pressure; Then with flour roller by this face base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm, steam processing 2 minutes and 30 seconds to this heat of wearing in the steam of 100 ℃ of temperature; Steam resulting heat to handle to wear with the Fang Ren of No. 18 cutting knifes and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water, completely without sense of discomfort, the short noodles of also fully disconnected bar.
Embodiment 16: Chinese noodle
Except that the powder lecithin (day clear ォ ィ リ ォ (strain) corporate system " べ ィ シ ス LP2070R ") with 1 mass parts replaces the powdered oil (ミ ョ シ grease (strain) corporate system " マ ジ Network Off ァ ッ ト 202 ") of 3 mass parts; The same with Chinese noodle embodiment 15; Carry out the manufacturing of face base, wear heat steaming processing, cutting noodles, the pattern of packing into, drying, and obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water, completely without sense of discomfort, the short noodles of also fully disconnected bar.
Embodiment 17: Chinese noodle
Except that replacing the powdered oil (ミ ョ シ grease (strain) corporate system " マ ジ Network Off ァ ッ ト 202 ") of 3 mass parts with the dry glutelin of 4 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ); The same with Chinese noodle embodiment 15; Carry out the manufacturing of face base, wear heat steaming processing, cutting noodles, the pattern of packing into, drying, and obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water, completely without sense of discomfort, the short noodles of also fully disconnected bar.
Embodiment 18: Chinese noodle
Except that being taken as the combined amount of dry glutelin (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) 2 mass parts; The same with Chinese noodle embodiment 17; Carry out the manufacturing of face base, wear heat steaming processing, cutting noodles, the pattern of packing into, drying, and obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water, completely without sense of discomfort, the short noodles of also fully disconnected bar.
Embodiment 19: Chinese noodle
Except that being taken as the combined amount of dry glutelin (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) 1 mass parts; The same with Chinese noodle embodiment 17; Carry out the manufacturing of face base, wear heat steaming processing, cutting noodles, the pattern of packing into, drying, and obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water, completely without sense of discomfort, the short noodles of also fully disconnected bar.
Embodiment 20: Chinese noodle
Get up to obtain the system face to the powerful wheat flour of 80 mass parts (day is powder process (strain) corporate system " special Na Application バ-ヮ Application " clearly), 10 mass parts raw potato starch (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") and the even mixing of 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") and use powder; In addition; Be dissolved in the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォ リ ェ Application タ Le yeast (strain) corporate system " red か ん The ぃ ") in the water of 35 mass parts and be modulated into the aqueous solution; It is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and process the face base under reduced pressure; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm with flour roller; Be sprayed to this wearing after the surface goes up to the 2% emulsified fat solution (reason is ground PVC タ ミ Application (strain) corporate system " ス-パ-Off レ Application ジ-M ") of 10% amount of wearing quality, heat is steamed and was handled 2 minutes in the steam of 100 ℃ of temperature; Steam resulting heat to handle to wear with the Fang Ren of No. 18 cutting knifes and be cut into the straight line noodles of not being with fold; This noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water does not have sense of discomfort, the short noodles of yet fully disconnected bar fully.
Embodiment 21: Chinese noodle
The farina (the common combination of ホ Network レ Application agricultural federation's system " な か ゃ り ") of giving birth to the powerful wheat flour of 80 mass parts (day clear powder process (strain) corporate system " special Na Application バ-ヮ Application "), 10 mass parts and 10 mass parts etherificate farinas ((strain) J-ォ ィ Le ミ Le ズ corporate system " ジ ェ Le コ-Le BO-15 ") evenly mixing get up to obtain the system face and use powder; Further evenly mix the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) in powder and obtain mixture at this system face; In addition; Be dissolved in the buck of the salt of 1.5 mass parts, 0.4 mass parts (ォ リ ェ Application タ Le yeast (strain) corporate system " red か ん The ぃ ") in the water of 35 mass parts and be modulated into the aqueous solution; It is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the face base; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.1mm with flour roller; (reason is ground PVC タ ミ Application ス-パ-Off レ Application ジ-M) be sprayed to this wearing after the surface, and heat is steamed and handled 2 minutes in the steam of 100 ℃ of temperature to wear 2% emulsifier solution of quality 10% amount; Steam resulting heat to handle to wear with the Fang Ren of No. 18 cutting knifes and be cut into the straight line noodles of not being with fold; Resulting noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water does not have sense of discomfort fully, and the short noodles of fully disconnected bar.
Embodiment 22: Chinese noodle
Except that (the reason spraying of grinding PVC タ ミ Application ス-パ-Off レ Application ジ-M) is substituted by 2% the lecithin soln, and is the same with Chinese noodle embodiment 21, obtains the face piece of 65 gram/meal of moisture about 9% 2% emulsifier solution of opposite belt surface.Noodles corrugationless after restoring this piece with boiling water, completely without sense of discomfort, and the short noodles of fully disconnected bar.
Embodiment 23: Chinese noodle
Except that the powdered oil (ミ ョ シ grease (strain) corporate system " マ ジ Network Off ァ ッ ト 202 ") with 2 mass parts replaces the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ); The same with Chinese noodle embodiment 21, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water, completely without sense of discomfort, and the short noodles of fully disconnected bar.
Embodiment 24: Chinese noodle
Except that the dry glutelin of powdered oil (ミ ョ シ grease (strain) corporate system " マ ジ Network Off ァ ッ ト 202 ") 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) that replaces 2 mass parts with the powder lecithin (day clear ォ ィ リ ォ (strain) corporate system " ベ ィ シ ス LP2070R ") of 1 mass parts; The same with Chinese noodle embodiment 21, obtain the face piece of 65 gram/meal of moisture about 9%.Noodles corrugationless after restoring this piece with boiling water, completely without sense of discomfort, and the short noodles of fully disconnected bar.
[sensory testing etc.]
Inject the boiling water of 450ml in the comparative example 1～3 more than having packed into and the container of embodiment 14～24 resulting each face piece 65 gram/meal, restored 5 minutes, add commercially available concentrated hand-pulled noodles soup stock.Please 10 syndics taste, sensory testing is carried out in " nerve ", " stretching ", " smooth sense " and " viscoplasticity ", obtain its mean value according to the metewand that is shown in above-mentioned table 1.With result and four mean value sums is that summation is counted and is shown in table 4.
[table 4]
As shown in table 4, to compare with comparative example 1～3 resulting Chinese noodle with the resulting Chinese noodle of the method for Chinese noodles embodiment 14～24 of the present invention, nerve, stretching, smooth sense and viscoplasticity are all good.Embodiment 16,21, the 22 particularly smooth sense of Chinese noodle, the viscoelastic mouthfeel of embodiment 21,22 is fine.
[vermicelli comparative example 1]
Get up to obtain the system face to power wheat flour in 80 mass parts (day is powder process (strain) corporate system " golden The ず ら ん " clearly), 10 mass parts raw potato starch (the agriculture common combination federation's system " な か ゃ り " of ホ Network レ Application) and the even mixing of 10 mass parts tapiocas (chemical (strain) corporate system " さ く ら " of loose paddy) and use powder; In addition; Be dissolved in the salt of 1 mass parts in the water of 37 mass parts and be modulated into the aqueous solution; It is added above-mentioned system face with in the powder, under normal pressure, mix and rubbed 15 minutes and process the face base: follow with flour roller and press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.0mm; Round sword with No. 26 cutting knifes shuts out fold by conventional method, is cut into the noodles of band fold; Steam processing 2 minutes to this noodles heat in the steam of 100 ℃ of temperature; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, because the noodles band firm fold, thus strong sense of discomfort is arranged, but do not have the short noodles of disconnected bar fully.
[vermicelli comparative example 2]
Get up to obtain the system face to power wheat flour in 80 mass parts (day is powder process (strain) corporate system " golden The ず ら ん " clearly), 10 mass parts raw potato starch (the agriculture common combination federation's system " な か ゃ り " of ホ Network レ Application) and the even mixing of 10 mass parts tapiocas (chemical (strain) corporate system " さ く ら " of loose paddy) and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 37 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the face base; Then with flour roller by this face base of the compound calendering of conventional method, roll into wearing of thickness 1.0mm, be cut into the straight line noodles of not being with fold with the round sword of No. 26 cutting knifes; Steam processing 2 minutes to this noodles heat in the steam of 100 ℃ of temperature; Should heat steam handle noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting boiling water and restoring, though the noodles corrugationless has the part of adhesion between the noodles; There are not the short noodles of disconnected bar fully.
[vermicelli comparative example 3]
Get up to obtain the system face to power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ず ら ん "), living farina (the agriculture common combination federation's system " な か ゃ り " of ホ Network レ Application) and the even mixing of 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さ く ら ") of 10 mass parts and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 37 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, mixed rubbing 15 minutes under normal pressure and process the face base; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.0mm with flour roller; Steam this heat of wearing in the steam of 100 ℃ of temperature to handle 2 minutes; Steam resulting heat to handle to wear with the round sword of No. 26 cutting knifes and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, though the noodles corrugationless, and, worry very much the local disconnected bar weak point noodles that exist completely without sense of discomfort.
Embodiment 25: vermicelli
Get up to obtain the system face to power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ず ら ん "), living farina (the agriculture common combination federation's system " な か ゃ り " of ホ Network レ Application) and the even mixing of 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さ く ら ") of 10 mass parts and use powder; In addition, be dissolved in the salt of 1 mass parts in the water of 37 mass parts and be modulated into the aqueous solution, it is added above-mentioned system face with in the powder, with reducing pressure with mixer (0.08MPa) mixed rubbing 15 minutes and process the face base under reduced pressure; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.0mm with flour roller; Steam this heat of wearing in the steam of 100 ℃ of temperature to handle 2 minutes; Steam resulting heat to handle to wear with the round sword of No. 26 cutting knifes and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of fully disconnected bar.
Embodiment 26: vermicelli
Get up to obtain the system face to power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ず ら ん "), living farina (the agriculture common combination federation's system " な か ゃ り " of ホ Network レ Application) and the even mixing of 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さ く ら ") of 10 mass parts and use powder; Further evenly mix the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) in powder and obtain mixture at this system face; In addition, be dissolved in the salt of 1 mass parts in the water of 37 mass parts and be modulated into the aqueous solution, it is added in the above-mentioned mixture, mixed rubbing 15 minutes under normal pressure and process the face base; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.0mm with flour roller; Steam this heat of wearing in the steam of 100 ℃ of temperature to handle 2 minutes; Steam resulting heat to handle to wear with the round sword of No. 26 cutting knifes and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of fully disconnected bar.
Embodiment 27: vermicelli
Get up to obtain the system face to power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ず ら ん "), living farina (the agriculture common combination federation's system " な か ゃ り " of ホ Network レ Application) and the even mixing of 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さ く ら ") of 10 mass parts and use powder; Further evenly mix the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) in powder and obtain mixture at this system face; In addition, be dissolved in the salt of 1 mass parts in the water of 37 mass parts and be modulated into the aqueous solution, it is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and process the face base under reduced pressure; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.0mm with flour roller; Steam this heat of wearing in the steam of 100 ℃ of temperature to handle 2 minutes; Steam resulting heat to handle to wear with the round sword of No. 26 cutting knifes and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of disconnected bar.
Embodiment 28: vermicelli
Except that replace the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) with 2 mass parts powdered oils (ミ ョ シ grease (strain) corporate system " マ ジ Network Off ァ ッ ト 202 "); The same with vermicelli embodiment 27, obtain the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of disconnected bar.
Embodiment 29: vermicelli
Except that the powder lecithin (day clear ォ ィ リ ォ (strain) corporate system " ベ ィ シ ス LP2070R ") with 1 mass parts replaces the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ); The same with vermicelli embodiment 27, obtain the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of disconnected bar.
Embodiment 30: vermicelli
Get up to obtain the system face to power wheat flour in 80 mass parts (day clear powder process (strain) corporate system " golden The ず ら ん "), living farina (the agriculture common combination federation's system " な か ゃ り " of ホ Network レ Application) and the even mixing of 10 mass parts tapiocas (loose paddy chemistry (strain) corporate system " さ く ら ") of 10 mass parts and use powder; Further evenly mix the dry glutelin of 2 mass parts (flourish food (strain) corporate system " A グ Le G " of supporting of グ リ コ) in powder and obtain mixture at this system face; In addition, be dissolved in the salt of 1 mass parts in the water of 37 mass parts and be modulated into the aqueous solution, it is added in the above-mentioned mixture, with decompression with mixer (0.08MPa) mixed rubbing 15 minutes and process the face base under reduced pressure; Then press this face base of the compound calendering of conventional method, roll into wearing of thickness 1.0mm with flour roller; Wear the water spray of quality 10% amount after the surface goes up to this then, heat is steamed and was handled 2 minutes in the steam of 100 ℃ of temperature; Steam resulting heat to handle to wear with the round sword of No. 26 cutting knifes and be cut into the straight line noodles of not being with fold; With these noodles be cut to 30cm long after, per 1 meal part is packed in the pattern, with 100 ℃ heated-air drying about 15 minutes, obtains the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of disconnected bar.
Embodiment 31: vermicelli
Except that replacing with 2% emulsified fat solution water opposite belt surface sprays, the same with vermicelli embodiment 30, obtain the face piece of 65 gram/meal of moisture about 9%.After in this piece, injecting the boiling water recovery, the noodles corrugationless, completely without sense of discomfort, and the short noodles of disconnected bar.
[sensory testing etc.]
Inject the boiling water of 450ml in the comparative example 1～3 more than having packed into and the container of embodiment 25～31 resulting each vermicelli piece 65 gram/meal, restored 5 minutes, add concentrated vermicelli halogen.Please 10 syndics taste this, sensory testing carried out in " nerve ", " stretching ", " smooth sense " and " viscoplasticity ", obtain its mean value according to the metewand that is shown in above-mentioned table 1.With result and four mean value sums is that summation is counted and is shown in table 5 simultaneously.
[table 5]
As shown in table 5, to compare with comparative example 1～3 resulting vermicelli with the resulting vermicelli of the method for vermicelli embodiment 25～31 of the present invention, nerve, stretching, smooth sense and viscoplasticity are all good.Embodiment 27～31 particularly smooth sense, the viscoelastic mouthfeel of the vermicelli of embodiment 27,30 is fine.
Claims (3)
1. the manufacturing approach of the non-deep-fry instant Noodles of a corrugationless is at first mixed the system face to mix with auxiliary material and water with powder, system face and is rubbed and obtain the face base, its compound calendering is formed wear again, with this wear heat steam handle after, be cut into noodles, carry out drying then; It is characterized in that: under the reduced pressure of-0.04MPa, mix and rub; And before heat steaming processing is worn; Be dispersed in water, emulsified fat solution or lecithin soln and wear on the surface, wherein, the dispersion volume of said water, emulsified fat solution or lecithin soln is to wear 5～40% of quality.
2. the manufacturing approach of the non-deep-fry instant Noodles of corrugationless according to claim 1 is characterized in that the system face is used auxiliary material with the powdered oil of powder interpolation 0.5～5.0 quality % and/or the lecithin of 0.1～2.0 quality % as the system face.
3. the manufacturing approach of the non-deep-fry instant Noodles of corrugationless according to claim 1 is characterized in that the system face is used auxiliary material with the glutelin that powder adds 0.5～5.0 quality % as the system face.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2005111132 | 2005-04-07 | ||
| JP2005111132A JP4553368B2 (en) | 2005-04-07 | 2005-04-07 | Instant noodles and method for producing the same |
| JP2005-111132 | 2005-04-07 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1853501A CN1853501A (en) | 2006-11-01 |
| CN1853501B true CN1853501B (en) | 2012-03-21 |
Family
ID=37194212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006100750681A Active CN1853501B (en) | 2005-04-07 | 2006-03-31 | Disposable noodles and method for producing same |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP4553368B2 (en) |
| KR (1) | KR101363901B1 (en) |
| CN (1) | CN1853501B (en) |
Families Citing this family (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100869492B1 (en) * | 2006-12-28 | 2008-11-19 | 주식회사농심 | Method of manufacturing dry noodles in container form |
| KR101252982B1 (en) * | 2008-11-12 | 2013-04-15 | 니신 쇼쿠힌 홀딩스 가부시키가이샤 | Method for producing instant noodles dried by hot air stream at high temperature |
| CN101449764B (en) * | 2008-12-26 | 2011-11-16 | 冯星愿 | Non-fried automatic noodle production line and technique thereof |
| JP4693913B2 (en) * | 2009-03-06 | 2011-06-01 | サンヨー食品株式会社 | Instant dried noodles and method for producing the same |
| JP4805382B2 (en) * | 2009-09-11 | 2011-11-02 | 日清食品ホールディングス株式会社 | Instant noodles and method for producing the same |
| BR112012033637B1 (en) * | 2010-07-01 | 2018-08-07 | Toyo Suisan Kaisha, Ltd. | DRY MACARRON AND PROCESS TO PRODUCE IT |
| JP4772160B1 (en) * | 2010-09-03 | 2011-09-14 | サンヨー食品株式会社 | Instant dried noodles and method for producing the same |
| TWI465198B (en) * | 2011-03-18 | 2014-12-21 | Nisshin Foods Holdings Co Ltd | Instant noodles, and methods for their manufacture and anti - entanglement methods |
| PH12012502133A1 (en) * | 2011-03-22 | 2015-07-22 | Nissin Foods Holdings Co Ltd | Instant noodles and method of producing the same |
| JP5236041B2 (en) * | 2011-04-25 | 2013-07-17 | サンヨー食品株式会社 | Instant dried noodles and method for producing the same |
| JP2013090639A (en) * | 2013-02-18 | 2013-05-16 | Sanyo Shokuhin Kk | Instant dried noodle and process for producing the same |
| JP6313007B2 (en) | 2013-09-30 | 2018-04-18 | 日清食品ホールディングス株式会社 | Dried instant noodles and method for producing the same |
| CN105394120A (en) * | 2015-11-02 | 2016-03-16 | 林凯 | Dough sheet winding machine |
| KR101988594B1 (en) * | 2016-12-30 | 2019-06-12 | 주식회사 풀무원 | A preparation method of noodle with enhanced cooking convenience |
| KR102005183B1 (en) * | 2018-03-29 | 2019-07-29 | 이병록 | Noodles including lecithin and taurine |
| CN110800926B (en) * | 2018-08-06 | 2023-03-10 | 白象食品股份有限公司 | Instant fresh-soaked noodles and preparation method thereof |
| CN112056495A (en) * | 2020-09-23 | 2020-12-11 | 湖南金风食品有限责任公司 | Lotus nut rice flour and preparation method thereof |
| CN114680295A (en) * | 2020-12-31 | 2022-07-01 | 丰益(上海)生物技术研发中心有限公司 | Fresh egg-flour product and its preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1382389A (en) * | 2002-05-21 | 2002-12-04 | 孙双全 | Technology for making unfried-in-oil instant noodles or dried noodle without cooking |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5495755A (en) * | 1978-01-12 | 1979-07-28 | Kanebo Foods | Production of nonfried dry instant noodles |
| JPS559737A (en) * | 1978-07-07 | 1980-01-23 | Nisshin Flour Milling Co Ltd | Production of instant noodle |
| JP2754399B2 (en) * | 1988-10-17 | 1998-05-20 | 太陽化学株式会社 | Instant frozen noodles |
| JPH06303933A (en) * | 1993-04-19 | 1994-11-01 | Kanebo Ltd | Preparation of non-fried dry instant noodle |
| JP3009998B2 (en) * | 1994-09-08 | 2000-02-14 | 鐘紡株式会社 | Manufacturing method of non-oil dried instant noodles |
| KR960020730A (en) * | 1994-12-30 | 1996-07-18 | 박한욱 | Manufacturing method of steamed ramen |
| JP3887141B2 (en) * | 2000-05-08 | 2007-02-28 | 日清食品株式会社 | Production method of instant noodles |
| JP2004344081A (en) * | 2003-05-23 | 2004-12-09 | Sanyo Shokuhin Kk | Method for producing instant hot-air dried noodle |
-
2005
- 2005-04-07 JP JP2005111132A patent/JP4553368B2/en active Active
-
2006
- 2006-03-30 KR KR1020060029052A patent/KR101363901B1/en active IP Right Grant
- 2006-03-31 CN CN2006100750681A patent/CN1853501B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1382389A (en) * | 2002-05-21 | 2002-12-04 | 孙双全 | Technology for making unfried-in-oil instant noodles or dried noodle without cooking |
Non-Patent Citations (2)
| Title |
|---|
| 钱平等.直形方便面研制的探讨.食品科技 1.1997,(1),41-42. |
| 钱平等.直形方便面研制的探讨.食品科技 1.1997,(1),41-42. * |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20060107303A (en) | 2006-10-13 |
| JP4553368B2 (en) | 2010-09-29 |
| JP2006288239A (en) | 2006-10-26 |
| KR101363901B1 (en) | 2014-02-18 |
| CN1853501A (en) | 2006-11-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1853501B (en) | Disposable noodles and method for producing same | |
| CN109414045A (en) | Package feed powder uses the wrapper mixture of the package feed powder, wafer material and frying (class) food and its manufacturing method | |
| JP5428003B2 (en) | Processed foods using rice-based ingredients and their manufacturing methods | |
| KR100938198B1 (en) | Barley noodles and its manufacturing method | |
| CN109310126A (en) | The manufacturing method of non-fried noodles | |
| JP5020371B2 (en) | Fried food composition and fried food | |
| KR102473568B1 (en) | Methods for making flour-based food products and food products made thereby | |
| AU754355B2 (en) | Flavoured noodles | |
| CN114554865A (en) | Method for producing alpha-grain flour | |
| JP2683840B2 (en) | Processed starch manufacturing method | |
| JP2004222550A (en) | Quality improvement in processed food of grains | |
| JP2004180516A (en) | Confectionery and method for making the same | |
| US6482461B1 (en) | Process of preparing flavored noodles | |
| JP6122389B2 (en) | Method for modifying starch processed products | |
| TW201338710A (en) | Looseness improving agent for processed cereal food | |
| JP2009189344A (en) | Non-fried instant noodles comprising pulverized material of bread | |
| JP2005065533A (en) | Frozen jiaozi to be cooked with microwave oven | |
| WO2022185889A1 (en) | Method for manufacturing meat-like processed food product | |
| CN108289483A (en) | The manufacturing method of rice noodles sample rice flour noodles | |
| KR102048976B1 (en) | A looseness improving agent for processed cereal food | |
| JPS5911153A (en) | Fried food batter | |
| JP4707515B2 (en) | Production method of instant noodles | |
| JP2003325119A (en) | Flour mix for fried food coating | |
| JP7518991B1 (en) | Bakery food mix and method for producing bakery food | |
| CN118660634A (en) | Batter mix for fried food and method for producing fried food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |