JPS59146549A - Production of noodle - Google Patents

Abstract

PURPOSE:Barley flour of high starch value, which is obtained from polished barley, is used, wholly or as a part to produce noodle with improved taste without deterioration with time after cooking. CONSTITUTION:Barley flour or barley starch of more than 76.5% total saccharide content and less than 2.1% NDF content is used in an amount of 5-40% based on the starting flour such as wheat or buckwheat flour to make noodles in a usual manner.

Description

[Detailed Description of the Invention] This invention provides a method for producing udon, soba, chilled barley, and soba noodles, with a total sugar content of 76.5% or more, ND, F (lignin, hemicellulose, cellulose, total凰) content is 2. Regarding the method for producing noodles in which 5 to 40% of barley flour or barley starch with a high starch and powder value of less than Producing noodles with improved (?lJ-Lightness, crispness, chewiness, texture) and taste that does not deteriorate over time after cooking□
It is to create.

The major factors in the taste of category A are physical sensations such as smoothness, crispness, chewiness, and texture.

Conventionally, noodles made from wheat flour tend to absorb water and become soggy over time after cooking, and the noodles lose their characteristics of smoothness, crispness, and chewiness, resulting in the so-called "spreadiness". ``As a result, the texture deteriorates significantly.'' For this reason, the drawback is that you cannot enjoy the original taste of the noodles unless you eat them immediately after cooking or within a few minutes. , ・.

In order to solve these drawbacks, the present inventors conducted extensive research and found that barley/wheat flour or flour with a total sugar content of 76.5% or more and an NDF content of 2.1% or less obtained from refined barley. Flour barley starch. We have found that by adding 5 to 40% of coral raw materials such as buckwheat flour and making noodles, the deterioration of the taste after cooking over time can be dramatically improved.

The factors that affect the taste of noodles are the protein content, starch content and starch quality contained in the raw material wheat flour, and its physical properties. The effect of viscosity change on swelling property and degree of disintegration upon heating is large (5).When noodles are made using normal wheat flour (7), the starch particles swell due to heating during cooking (L7) and easily disintegrate and the viscosity decreases (7). ,'I! ! It loses its elasticity,
1. After 4 hours, the water on the surface of the noodle strips moves inside and 2. 1 cup of noodles is lost. It became a slumped, limp turret, and T:G'S.

Barley starch (compared to the starch quality of wheat, it is strong against heat χ, 1, and swells when heated (2, viscosity is 217),
1-ru has low heat disintegration, #, Atsushi Gaso, +2,
Ru.

The method for producing noodles of the present invention includes -1,2 cow barley flour, stomach 1
There are some products that utilize
2N I) [' (IJ genin, \mycellulose,
11 with a total content of cell LJ-S of 2.1% or less
, barley flour or barley starch with a starch value of 5.~=IQ% is added to wheat flour or raw noodle making stone made from 1 min. (l) and (b) show the lavender viscograms of barley starch and wheat starch, and Table 1 shows their characteristic values.
, Nra ＼ Nterhiscocrum is a suspension of grain primary,
From 30"C to 9〕ε)℃ for 1 minute, raise the temperature J■ by 1.5℃ ↓・1μL 95℃ and hold for 10 minutes, after no, 1 minute t, llI 1, 5℃ The temperature decreases by C increments of 5
This is a self-recorded viscosity diagram when the temperature was lowered to 0"C.

Table-1 Hiscothalum characteristic values of barley, starch and wheat starch 1 \1. \7: 510B, tJl 5
20 j What are the characteristic values of this viscocrum?
-The name b annotated at position x+1 of the statement is listed). L entry]] 1 is, ']': Gelatinization start IiA degree (viscosity 7V1 - start temperature "C) 8, 1.V: maximum 1 + V + viscosity (13, 1
J) h4. V, 'J': Maximum viscosity temperature (Pac) V
l , aL4150C1], viscosity (fertilization IJ) when reaching 5°C V 2 , a [! :l Ei” (7+,
! ] 5 ”Viscosity after holding for 1 [] minutes at c (B, [
l) M~'-V2, at, 95°c + -2'
L/ -v 9" run (during heating) 'A'? r degree decrease B
, Ll) \', iit, 5(1° (: 85 F,) "C,,
The viscosity of one plant reached (1'3, ti) ~', aL
51) "C-V2, at:, 95'C: Cooling B4's viscosity boosting force 1f (13, li) ℃ 4 Figure 2 shows the reading of this self-recorded viscous star H.

Nowadays, in Figure 1, the freighter is down to 5 times (heating 1
The degree of heating disintegration of starch granules (decrease in viscosity during heating) is 6.
71N stiffness 1! ': At the time, barley stuffed flour showed 2-1 less disintegration when heated compared to wheat starch. :)1
．． The second thing is that the TFM with barley flour added is
1 o'clock IJ++ + 4 with low viscosity that rises to heat, that is, 3゜ with C of t that suggests that the taste will be I'', 2''f-11','i with little change in noodles. In addition to starch, barley flour also contains protein.
11. Litanine, which is good for 15 minutes, \micellulose, cellulose, lipids, inorganic components, etc. l
2nd, there are licunin, \micellulose, cellulose, etc. (same as kl, refined barley), and the resulting NDF-containing I? The table shows the different types of barley 'I3) Flachenter Viscoinorum.
2. The characteristic values are shown in 1. The present invention focuses on the characteristics of likunin, hemicell [:]-su, and cellulose, which are plant fiber components, that is, N D +
Is there an effect of increasing the viscosity during heating?
In order to improve the quality of the noodles,
It was found that there are some restrictions on the content of Nl')F' in barley B). In other words, the taste of noodles (
(smoothness, crispness, chewiness, texture) -14;
In order to achieve the goal of producing noodles whose taste after cooking does not deteriorate over time, barley flour with a high starch content and low NDF content is effective.
1', . . . The barley flour obtained from refined barley used in the invention needs to have a high starch value with a total sugar content of 76.5% or more. If the amount is less than this, the resulting noodles will become soggy and the texture will deteriorate.

In addition, the content of N, , D, and F is 21.1. % or less, Shimoso: Barley supply,! Ah, Ru7
It is necessary.

In other words, even if you use paddy with a total sugar content of 76.5% or more and a high value, the N''DF content layer will be 2.

5. The physical properties of human starch are inhibited if it is more than 1%. The effect of improving the quality of noodles is reduced;,,'p.
・ □The method for producing noodles of this invention is configured as above, so all sugar is used! ″76
．． 5% or more, NDF content is 2. Barley flour with a high starch value of 1% or less: Yokai barley starch, flour, barley flour 2 buckwheat flour, etc.! By adding 5 to 40% shiso per ingredient to the noodle making process, the taste of the noodles (smoothness, crispness, chewiness, texture) can be improved without compromising workability, and the open side can be improved. (Produces noodles whose taste does not deteriorate over time) □, No. 1
,3. L' Ice is also left 6o-1 Tatami: Details of the present invention based on facts and questions) - Examples 1 and 2 to explain, Comparative Examples 1 to 3 ' Obtained from barley with a milling yield of 60%□ Noodles were made using barley flour having various total sugar contents and layers containing NDF. The results are shown in Table-3.

did.

**Indicates weight change rate after cooking.

There were almost no problems with the workability of making noodles, but the more barley flour with a higher NDF content was added, the more watery the noodles were and the more water was required to make the same noodle dough. In addition, the greater the rate of weight change after cooking, the more the noodles became soggy and the taste and texture decreased.
“Examples 3 to 6. Comparison, Examples 4 to 6 Total sugar content 7.7.4% obtained from barley with a refined yield of 60%
, N r) F content 1. Using ♀% barley flour, we investigated the appropriate amount of addition. The results are shown in Table 4.
(Left below) Table 4 Boiling test of barley (2
) The results are shown in Table 4, indicating that when the added amount exceeds 40%, the noodle-making workability decreases, and when it exceeds 5%, no taste improvement effect can be expected.

[Brief explanation of the drawing]

Figure 1 shows the Brabender viscograms of Daian starch and wheat starch. Figure 1 (,) is the graph of barley starch, Figure 1 (b) is the graph of wheat starch, and Figure 2 is the graph of wheat starch. Figure 3 (,), (b), (c), (d) is a graph showing how to view the Brabender viscogram of barley starch, which is composed of various total sugars and NDF content of barley starch. It is a graph showing a Brabender viscogram when barley flour is used. Figure 1 Figure 1 Figure 2 View ] 7 Afl side dishes 1 raw 1 - 3 (d) People & flour 4 slang - t70. OZ, NDFi6.
1X) q r”7 guhum (M 8Z) 253

Claims (1)

[Claims] 1. For the production of noodles, barley flour obtained from refined barley with a total sugar content of 76.5% or more and an NDF content of 2.
Barley flour with a high starch value of 1% or more or barley starch as wheat flour,
A method for producing noodles, which comprises adding 5 to 40% of the ingredient to a raw material for making noodles, such as buckwheat flour, and processing the noodles.