JP2005034159A - Noodle comprising rice as raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide noodles comprising rice as a raw material and having stiffness. <P>SOLUTION: The noodles comprise amylose-containing rice, starch flour from tubers and corms, and wheat flour as main materials, wherein the rice is granulated and mixed in the alfatized state partially remaining β starch, consists mainly of the granule having 0.05-0.5 mm particle size, and contains, based on 1 part rice, 0.8-1.3 starch flour and 0.1-0.4 wheat flour. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to noodles made from rice.

Noodles are cheap and easy to eat, so there are various kinds of noodles, Chinese noodles, and pasta. These noodles have a unique strain (which means elasticity, hardness, or chewing response), and it can be said that this strain contributes to determining the quality of the noodles. This strain is due to the action of gluten contained in wheat flour, which is the main raw material of noodles, and by adjusting this gluten, an appropriate strain is drawn on the noodles.
On the other hand, rice is eaten as a Japanese staple food, and rice noodles are noodles made from this. This rice noodle is made from powdered rice in the form of noodles. In recent years, this rice noodle has been widely loved in Japan to meet the tastes of young people.

However, rice noodles do not have a strain, and are different from other noodles that value the above-mentioned noodle strain. In addition, since rice does not originally contain gluten, noodles produced using rice as a raw material have not been strained, and some means had to be taken in order to produce the strain.
This invention is made | formed in view of this situation, and it aims at providing the noodles which make rice the raw material characterized by having a strain.

The noodles using rice as a raw material according to the first invention in accordance with the above object are noodles mainly containing amylose-containing rice, potato starch, and wheat flour, and the rice is granulated in the noodles. A part of it is mixed in a non-alpha state.
Among the main raw materials, potato starch and wheat flour are very fine and do not take a long time to be gelatinized, so that they are gelatinized faster than granular rice by heating. On the other hand, rice containing amylose is mixed in a granular form, and it takes time for pregelatinization. Therefore, when heated, there will be granular rice that has been pregelatinized and granular rice that has not yet been pregelatinized (particulate rice that remains partially non-alphanized), and this non-alphanized rice The portion (and the portion aged after being gelatinized) is felt as a strain when eating noodles.
Here, rice containing amylose preferably contains 15 to 25% amylose such as domestic glutinous rice, but rice containing less than that or rice containing almost 100% amylose such as Thai rice. Also good. Also, potato starch powder refers to potato starch powder, sweet potato starch powder, etc., having a particle size of 0.5-5 μm (may be less than 0.5 μm, or granular even if it exceeds 5 μm) It is preferable that the material be α-ized before the rice), and it serves as a noodle binder. And, it is preferable to use first-class strong flour for the wheat flour, and the particle size thereof is 5 to 20 μm (may be less than 5 μm, or even if it exceeds 20 μm, it may be pregelatinized before the granular rice. ) Is preferred. Although this wheat flour can be expected to have the effect of gluten, it is mainly used to prevent the raw material from adhering to the inner wall of a machine (such as a mixer) when kneading.

Moreover, the starch powder and wheat flour of the moss are included in the range of 0.8 to 1.3 for the starch powder and 0.1 to 0.4 for the wheat flour. It is desirable that
When the starch powder is 0.8 to 1.3 in the external content, there is a problem that the noodles are cut immediately if it is less than 0.8, and if it exceeds 1.3, the amount to the granular rice contained This is because there is a problem that there is a lot of people and that you can hardly feel this. In addition, the reason why the flour is 0.1 to 0.4 is that if it is less than 0.1, the raw material tends to adhere to the inner wall of the machine (mixer or the like) when kneading, and the mass cannot be produced successfully. There is a problem that if it exceeds 0.4, the noodles are easily cut.
And it is good that a small amount of salt and soymilk are contained as an auxiliary material. Inclusion of salt can be expected to enhance the action of gluten, but it is mainly for seasoning, and it is appropriate to add 0.001 to 0.01 in the proportion of rice to rice 1. is there. Soy milk is included in the same manner as wheat flour so that the raw material does not adhere to the inner wall of the machine (mixer, etc.) and efficiently produces a lump. It may be added at a rate of ~ 0.1.
In some cases, a small amount of brine (brine) may be added as an auxiliary material to make Chinese noodles. The amount of water to be added is preferably 0.003 to 0.01 with respect to rice 1. It is possible to remove the smell of rice flour by adding brine.

In addition, the method for producing noodles using rice as a raw material according to the second aspect of the invention is a granular rice mainly composed of grains having a particle size range of 0.05 to 0.5 mm obtained by pulverizing rice containing amylose. And a first step of kneading a main raw material made of wheat flour with a predetermined amount of water to produce a large number of small-diameter lump, and heating a large number of lump produced in the first step for a predetermined time, It is possible to maintain the shape by kneading the second process in which the starch is left in a state where β starch is left in a part of the granular rice in the chunk, and a large number of the chunks processed in the second step. The third step of making the dough having viscosity, the fourth step of pressing the dough manufactured in the third step to form a thin plate, and the aging of the thin plate manufactured in the fourth step And the fifth step of solidifying the whole and cutting the thin plate-like material solidified in the fifth step, And a sixth step.
In this production method, granulated rice is used, and this granular rice requires time for gelatinization compared to starch and wheat flour of moss. Therefore, it is possible to gelatinize potato starch and wheat flour with β starch remaining in the granular rice. And finally the non-alpha-ized part of granular rice becomes a part which is felt as a strain. In addition, the grain rice having the grain size range of 0.05 to 0.5 mm is mainly made of rice with a grain size of less than 0.05 mm. This is because when the amount of is increased, it is felt as a foreign body feeling rather than a strain when noodles are used.
Further, in the third step, since a large number of lumps are kneaded again, it is possible to more uniformly knead the raw material (dough) containing the granular rice that has been gelatinized and the granular rice in which β starch remains. And in a 4th process, since dough is press-molded before aging, it has become easy to manufacture a thin plate-shaped object. Further, after the whole is solidified in the fifth step, the thin plate-like material is cut to form noodles, so that the thin plate-like material is easily cut.

Here, the distribution of the main raw material used in the first step is such that the starch flour is 0.8 to 1.3 in the outer portion and the wheat flour is 0.1 to 0.4 in the outer portion with respect to the granular rice 1. It is good to be included in the range. This range is for the same reason as in the first invention.
The lump produced in the first step may be mixed with 0.02 to 0.1 soy milk and a small amount of seasoning salt to the granular rice. The soymilk is mixed in this range for the same reason as in the first invention, and the seasoning salt is preferably mixed at a ratio of 0.005 to 0.01 with respect to the rice 1 in the outer portion. .
The lump produced in the first step is preferably formed into a dumpling having a diameter of about 1 to 3 cm. The reason why the diameter is about 1 to 3 cm is that if the diameter is less than 1 cm, there is a problem that kneading of the raw material is insufficient, and if the kneading is performed until the diameter becomes about 3 cm, the kneading is sufficiently performed. Because.

Further, the agglomeration of the lump in the second step may be performed by steaming the lump.
The kneading of the main raw material in the first step and the kneading of a large number of lumps in the third step may be performed by a mixer. By using a mixer, the raw materials and the like can be uniformly kneaded in a short time.
The press molding in the fourth step is preferably performed using a roll press, and the thickness of the thin plate is preferably in the range of 0.5 to 5 mm. A uniform thickness can be obtained by using a roll press. In addition, if it is less than 0.5 mm, granular rice is exposed from the surface when cut into noodles if it is less than 0.5 mm, and if it exceeds 5 mm, it becomes thick as noodles when cut into noodles. Because it becomes too much.
Further, the aging in the fifth step may be performed by leaving the thin plate-like material in a refrigerator for 8 to 15 hours at a temperature at which the thin plate-like material does not freeze. This is because starch tends to age by leaving it at a low temperature. In addition, the reason for leaving it to stand for 8 to 15 hours is that if it is less than 8 hours, a strong viscosity still remains on the thin plate-like material and it is difficult to cut it. If left for more than 15 hours, aging proceeds. This is because the thin plate is too hard and difficult to cut.

In the noodles made from the rice according to claims 1 to 5, the rice is granular and part of it is mixed in a non-alpha state. Noodles can be produced from rice that can be grown.
In particular, in the noodles made from rice as claimed in claim 2, since the granulated rice is mainly in the particle size range of 0.05 to 0.5 mm, the noodles can be given an appropriate strain.
In the noodles which use the rice of Claim 3 as a raw material, with respect to the rice 1, starch powder is contained in 0.8-1.3 in an external part, and wheat flour is contained in 0.1-0.4 in an external part Therefore, the starch powder serves as a noodle binder, making it difficult for the noodles to break, and the action of the flour makes it difficult for the raw material to adhere to the inner wall of the machine, so that noodles can be produced efficiently. Also, the noodles can be given a strain by the action of gluten contained in the flour.
In the noodles using rice as a raw material according to claim 4, since a small amount of salt is contained as an auxiliary material, the noodles are seasoned, and delicious noodles can be produced. In addition, since soy milk is contained, the raw material is less likely to adhere to the inner wall of the machine, and noodles using rice as a raw material can be more efficiently produced.
In the noodles using rice as a raw material according to claim 5, since a small amount of brine is added as a secondary raw material to make Chinese noodles, it becomes possible to produce noodles with different tastes using rice containing koji.

Next, embodiments of the present invention will be described with reference to the accompanying drawings for understanding of the present invention.
Here, FIG. 1 is an explanatory view of a process for producing noodles using rice as a raw material according to one embodiment of the present invention.

As shown in FIG. 1, first, glutinous rice containing about 20% of amylose is pulverized using a pulverizer to obtain granular rice mainly having a particle size range of 0.05 to 0.5 mm (step 1). ).
Then, 20 kg of granular rice as the main raw material, 20 kg of potato starch powder as an example of potato starch powder, and 4 kg of wheat flour, 160 g of salt as auxiliary ingredients and 0.8 kg of soy milk together with 7.2 kg of water Put in the mixer and knead for about 15 minutes in the first mixer (step 2). By this kneading, the raw materials are entangled with each other, and a large number of dumplings having a diameter of about 1 to 3 cm are formed. At this time, due to the action of the flour and soy milk contained in the raw material, the raw material becomes difficult to adhere to the inner wall of the mixer, and the flour and soy milk contribute to the promotion of the lump production.

The large number of lumps is adjusted to have the same diameter (preferably about 2 cm), and this is put in a steaming bowl and steamed (steamed) for about 20 minutes (step 3).
By steaming in this way, the starch contained in the potato starch flour and the wheat flour is first α, and a part of the starch contained in the granular rice is α (the β starch was left in a part of the granular rice). State). That is, starch and wheat flour of moss are finer than granulated rice and do not take much time to alpha, so it will be alpha. It has become difficult to progress to alpha. Therefore, when it is steamed, part of the granular rice will remain in an un-alphanated state (β starch). The granular rice in which the β starch remains is not pasty, and becomes a portion that is felt as a strain when it is finally made into noodles.

Next, a large number of steamed lumps are charged into the second mixer. And it knead | mixes well in a 2nd mixer, and the dough with the viscosity which can hold | maintain a lump shape is manufactured (step 4).
After extruding the dough thus produced using an extruder, it is press-molded into the center of two opposed rolls of a roll press to form a thin plate having a required thickness (about 0.5 to 5 mm) ( Steps 5 and 6). And the thin-plate-like thing which comes out is wound around a rolling pin, and is left for a while, and a water | moisture content is distributed equally.
In this state, the thin plate-like product (dough) is sticky and the thin plate-like product cannot be cut into noodles, so in a refrigerator at a temperature at which the thin plate-like product does not freeze (about 2 to 10 ° C.). The whole is solidified by allowing it to stand overnight (about 12 hours) and aging part of the pregelatinized starch (step 7). By this standing, a part of pregelatinized starch of starch and wheat flour and, in some cases, all or part of the pregelatinized starch of granular rice are aged, and the thin plate is solidified.

After being left overnight, the thin plate-like material is cut in parallel with a cutting machine having a cutting blade to form noodles (step 8). The noodles thus made have a strain similar to general noodles.
In addition, Chinese noodles can also be manufactured by putting the brine in the first mixer together with other raw materials and then manufacturing the same by the same method as described above.

It is explanatory drawing of the manufacturing process of the noodle which uses the rice which concerns on one embodiment of this invention as a raw material.

Claims (5)

Noodles mainly composed of amylose-containing rice, potato starch powder, and wheat flour, and the rice is granular and mixed in a pregelatinized state leaving β starch in part. Noodles made from rice. The noodles using rice as a raw material according to claim 1, wherein the rice that has been granulated mainly has a particle size range of 0.05 to 0.5 mm. In the noodles which use the rice of Claim 1 or 2 as a raw material, the said starch flour is 0.8-1.3 in an external part with respect to the said rice 1, and the said wheat flour is 0.1-0.4 in an external part. Noodles made from rice included in the range. The noodles made from the rice according to any one of claims 1 to 3, wherein the noodles are made from rice containing a small amount of salt and soy milk as auxiliary materials. The noodles which use the rice of any one of Claims 1-4 as the raw material, Furthermore, the noodles which use as a raw material the rice which makes a Chinese noodle by adding a small amount of brine as an auxiliary | assistant raw material.

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