JP2006101728A - Method for producing chinese noodle and coating dough - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing favorable Chinese noodle and coating dough comprising using wheat flour derived from durum wheat, specifically, the method comprising wheat flour derived from durum wheat as cereal flour material without using any other cereal flour. <P>SOLUTION: The method for producing Chinese noodle or coating dough comprises using wheat flour derived from durum wheat whose grains passing through a sieve with a sieve opening of 125 μm but not passing through a sieve with a sieve opening of 53 μm account for 75-100 mass% and whose ash content accounts for 0.45-0.85 mass%. The wheat flour used in the method comprises durum semolina wheat flour. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a method for producing Chinese noodles and skins.

In general, skins such as Chinese noodles and gyoza peel are manufactured using wheat flour milled from ordinary wheat. As such wheat flour, first-class flour or special-grade flour, which is a strong or pure strong flour, is usually used.
For example, in general, wheat flour for raw Chinese noodles preferably has an ash content of 0.40% or less and a protein of 11.0% or more, and skins such as gourd need to be thinly spread and are similar to raw Chinese noodles. For this reason, it is known that the content required for wheat flour is almost the same as that for raw Chinese noodles (see Non-Patent Document 1).
On the other hand, wheat flour milled from durum wheat is mainly used as a raw material for pasta such as spaghetti and macaroni.

Durum wheat and ordinary wheat are distinguished from plant varieties, and since the properties of flour to be milled are different, their milling method and usage method are also distinguished. For example, the protein nature of durum wheat is suitable for making pasta with a unique and favorable texture; the wheat grains are quite hard, so do not pulverize like regular wheat, and lightly grind and clean semolina It is known to use it for extraction and processing (see Non-Patent Document 2). Thus, in a common milling method using durum wheat, ordinary wheat is milled to a fairly fine particle size, whereas milling is performed so as to obtain a semolina having a relatively coarse particle size. Thus, the endosperm of the comparatively coarse particle state obtained by a milling process is called semolina.
Durum wheat milling is designed to take as much high-purity semolina as possible, and durum wheat with good milling usually yields about 62% semolina, about 16% clear flour, and about 22% bran. It is known that the particle size of semolina and its distribution are very important in macaroni production (see Non-Patent Document 3).

Flour milled from ordinary wheat is made through a process of pulverization and sieving, and what is taken as product flour in this sieving process is a part that passes through a sieve having a pore size smaller than about 100 mesh. Wheat flour is finer than this sieve, but very fine particles may be included in the process (see Non-Patent Document 4). Here, 100 mesh corresponds to an opening of 150 μm.
On the other hand, semolina having a relatively coarse particle size that is milled from durum wheat is called durum semolina, durum semolina flour, or durum wheat flour. It is.
The flours called clear flour and durum flour, which are by-products during the production of semolina from durum wheat, can be used for the production of Chinese noodles and skins because the particle size is not different from that of ordinary wheat flour. However, clear flour or durum flour from durum wheat has a relatively high ash content of about 1.0%. For this reason, when used for Chinese noodles and skins, there are drawbacks in secondary processing properties such as stickiness and large discoloration of the product, and it is usually difficult to use. In addition, when Chinese noodles are made using durum semolina powder, there are disadvantages such as poor connection of the noodle band due to the coarse particle size, weak and easy to stretch, and also the texture is hard and rough and there is no crispness.

Conventionally, it has been proposed to produce noodles such as Chinese noodles using wheat flour derived from durum wheat. For example, a technique of mixing and using heat-treated wheat flour (see Patent Document 1), used by mixing starch Techniques (see Patent Document 2), techniques for producing Chinese noodles by mixing starch and extruding in the same manner as pasta have been proposed (see Patent Document 3).
Under such circumstances, means for producing better noodles using flour derived from durum wheat is required. Further, it would be more desirable if the noodles can be provided with only wheat flour derived from durum wheat without using any other ingredients as the powder component.

Oda Munda, “Men no hon”, 3rd edition, Food Industry Newspaper Co., Ltd., September 5, 1984, p. 16 Nagao Seiichi, “Wheat Science”, First Edition, Asakura Shoten Co., Ltd., February 25, 1995, p. 24-25 Y. Pomeranz, translated by Seiichi Nagao, “Latest Grain Science and Technology”, first edition, Pan News Inc., February 1, 1992, p. 142 “Wheat Flour”, revised edition, Japan Wheat Research Institute, January 31, 1981, p. 493 Japanese Patent Laid-Open No. 11-243888 JP-A-4-330256 Japanese Unexamined Patent Publication No. 62-143661

  The object of the present invention is to provide a method for producing good Chinese noodles and hides using wheat flour derived from durum wheat. Another object of the present invention is to provide a method for producing good Chinese noodles and skins using flour derived from durum wheat as a flour raw material and without using other flour raw materials.

As a result of intensive research to achieve the above-mentioned problems, the present inventors have used wheat flour derived from durum wheat having a specific particle size composition and ash value, without using other flour or starch in combination, The present inventors have found that Chinese noodles and skins with little discoloration and good texture can be produced, and the present invention has been completed.
Therefore, the present invention is a wheat flour derived from durum wheat, and particles passing through a sieve having an opening of 125 μm and not passing through a sieve having an opening of 53 μm occupy 75 to 100% by mass, and the ash content is 0.45 to 0.4. This is a method for producing Chinese noodles or hides, characterized in that noodles are made using 85% flour.
As an embodiment of the present invention, the wheat flour used in the present invention is prepared from durum semolina flour. The method for producing Chinese noodles or hides of the present invention specifically includes a step of rolling the dough using the above flour. As a preferred embodiment of the present invention, no flour and starch other than the above-mentioned flour derived from durum wheat are used.

According to the production method of the present invention, it is possible to obtain Chinese noodles and skins with little discoloration and good texture. Moreover, according to the production method of the present invention, so-called boiled Chinese noodles with little change over time after boiled noodles can be obtained. Moreover, the Chinese noodles and skins obtained by the production method of the present invention are good with few specifications called hoshi.
According to the production method of the present invention, Chinese noodles and skins that are less discolored, have little discoloration, have good color tone and texture, without using other flour or starch other than the predetermined flour derived from durum wheat, are used. Can be produced.

  The Chinese noodles in the present specification mean alkaline noodles made by adding an alkaline substance such as citrus flour to water and water. Here, Chinese noodles include raw noodles, boiled noodles, frozen noodles, dry noodles, and the like. In addition, the skins referred to in this specification include gyoza skin, Shumai skin, wonton skin and the like, and include raw or frozen skins.

The wheat flour derived from durum wheat used in the present invention, particles passing through a sieve having an opening of 125 μm and not passing through a sieve having an opening of 53 μm occupy 75 to 100% by mass, and the ash content is 0.45 to 0 .85% wheat flour can be prepared from durum semolina flour obtained from conventional milling process steps.
In general, wheat milling is performed by a method called a so-called stepped milling method, which is performed by combining three stages of a crushing process, a purification process, and a grinding process. In the purification step, a crude endosperm (semolina) is separated from the contaminated outer skin using a purifier (purifier). The flow of milling can be summarized as follows: The pulverized product that has passed through the roll mill in the crushing process or crushing process is sieved by 20 to 30 stages of sieves called a shifter (sieving process) and divided into several particle sizes. It is divided into what is sent to the roll mill at the next stage, what is sent to the purifier, what is collected as flour as it is, and what becomes bran.

Durum semolina powder has a quality that suits the purpose from several dozens of inlets with different particle sizes and ash contents, depending on the degree of pulverization due to the gap and number of steps of the brake roll in the crushing process, and the structure of the opening of the sieve (shifter). It is prepared by combining each inlet so as to have a particle size and ash content. In milling, if the gap between the rolls is narrowed, the degree of crushing and pulverization increases, and a finer particle size can be obtained. However, if the gap between the rolls is too narrow in order to increase the pulverization efficiency, there is a tendency that the ash content is high and the quality of the wheat flour is low. Therefore, the rolls are usually crushed and pulverized in several stages.
The flour derived from durum wheat used in the present invention can be produced by further adding a pulverization step to each mouthpiece of semolina as described above and providing a sieving step in the milling step of durum wheat.
The particle size constitution employed in the present invention, in which particles that pass through a sieve having an opening of 125 μm and not pass through a sieve having an opening of 53 μm occupy 75 to 100% by mass, It can be adjusted and achieved by opening the shifter).

  The flour derived from durum wheat used in the present invention can also be obtained by pulverizing commercially available durum semolina flour with a pulverizer such as a roll mill or a pin mill and sieving with a sieve having an opening of 125 μm and a sieve having an opening of 53 μm. Can do.

The measurement and confirmation of the particle size can be performed by sieving using sieves having a mesh size of 125 μm and 53 μm. Specifically, 5 g of the powder is placed on a sieve having a diameter of 75 mm according to JIS-Z-8801 and having a mesh size of 125 μm, and this is placed on a 53 μm sieve, and the micro type electromagnetic vibrating sieve M manufactured by Tsutsui Rika Instruments Co., Ltd. -2 type and shake for 3 minutes on the vibration adjustment scale 10.
The mass of the powder that passed through the sieve was divided by the sum of the mass of the powder that passed through the sieve and the mass of the powder remaining on the sieve, and multiplied by 100 to obtain the percentage of sieve removal.
The wheat flour derived from durum wheat used in the present invention has a particle size constitution in which particles that pass through a sieve having an opening of 125 μm and do not pass through a sieve having an opening of 53 μm occupy 75 to 100% by mass, preferably 85 to 100% by mass. Have. If it becomes coarser than this particle size composition, the connection during noodle making will be poor, water absorption will be less, it will be soft and sticky, the surface will have a rough spot, the color will become dull, the specs will be conspicuous, the texture will also be rough and hard, There is a tendency that problems such as lack of fluttering occur. On the other hand, when it becomes finer than this particle size configuration, there is a tendency that problems such as large elongation due to scissors and no crispness are found.

The flour derived from durum wheat used in the present invention also has an ash content in the range of 0.45 to 0.85%, preferably in the range of 0.65 to 0.85%.
In general, the higher the ash content, the worse the quality of the flour, the worse the storage stability, the dull color, the odor, and the texture. On the other hand, if the ash content is less than 0.45%, the dough tends to be soft and stretched, lack of crispness, and tend to be stretched with brooms. When trying to obtain flour with low ash content in milling, the production yield is generally reduced and a lot of production loss occurs. From this viewpoint, the wheat flour derived from durum wheat used in the present invention is preferable. .
Measurement and confirmation of ash can be carried out by the ashing method. Specifically, a combustion aid is added to the target powder, pre-baked at a temperature of 600 ° C. for 90 minutes, and then incinerated at a temperature of 800 ° C. for 90 minutes. The auxiliary burner blank is subtracted from the weight after ashing, divided by the measured weight, and multiplied by 100 to measure the ash content.

  Generally, the production yield of durum semolina is about 60%, and the above-mentioned durum wheat-derived flour used in the present invention can also be produced with a yield of about 60%.

The wheat flour derived from durum wheat used in the present invention, particles that pass through a sieve with an opening of 125 μm and do not pass through a sieve with an opening of 53 μm occupy 75 to 100% by mass, and the ash content is 0.45 to 0.00. The 85% wheat flour has workability particularly suitable for noodle making employing roll rolling. In particular, when the ash content is in the range of 0.45 to 0.85%, a color tone suitable for Chinese noodles and skins can be exhibited. Furthermore, the wheat flour has an appropriate balance between hardness and elasticity, exhibits the characteristics that it is less stretched with rice cake, and can improve the quality of Chinese noodles and skins.
The above-mentioned flour derived from durum wheat used in the present invention can be used in the same manner as the special Chinese noodle-dedicated flour usually made of wheat.

The method for producing Chinese noodles or hides according to the present invention can be carried out in accordance with a conventional method for producing Chinese noodles or hides using the above flour. In the manufacturing method of this invention, it can implement using only the above-mentioned wheat flour as a flour raw material, and can implement it without using starch together.
The noodle making process generally involves making dough by mixing raw materials, adding water, and kneading, and then forming a noodle band by the forming process, that is, rolling the dough, and cutting the noodle band to make noodle strings. Including processes. In the rolling process, it is preferable to employ roll-type rolling using a special roll whose surface is processed, such as a wave roll, in addition to a smooth flat roll. Do not use extrusion molding.
Although the mixing ratio of the raw materials is not particularly limited, for example, 0.2 to 1.5 parts by mass of cane and 28 to 34 parts by mass of water are added to 100 parts by mass of flour. Alkaline substances used in general Chinese noodles such as sodium carbonate, potassium carbonate, sodium phosphate, potassium phosphate, calcium carbonate, and shell calcined calcium can be used as the cane powder. In addition, auxiliary materials such as salt, active gluten powder, gums, egg white powder, and dough improving agent may be added in an appropriate amount.
The Chinese noodles produced by the method of the present invention can be raw noodles, boiled noodles, frozen noodles, and dry noodles, and can be distributed in such a form. In addition, chilled storage and frozen storage can be performed. A method for boiled rice noodles, a method for making frozen noodles, such as quick freezing and a method for making dry noodles can be carried out in accordance with conventional methods.

  Skins such as dumpling skin, shumai skin, wonton skin, etc. are also manufactured through molding such as mixing of raw materials, addition of water, kneading, rolling of dough, die cutting, etc., according to conventional methods of manufacturing such skins. can do. For example, water 28-34 mass parts is added with respect to 100 mass parts of flour. In addition, auxiliary materials such as salt, active gluten powder, gums, egg white powder, and dough improving agent may be added in an appropriate amount. The roll rolling described above is also preferred in the manufacture of hides. These skins generally have a thickness of 1 mm or less. These skins are generally distributed in a raw or frozen state.

Hereinafter, the present invention will be described with reference to examples and comparative examples.
(1) Preparation of Durum Wheat Derived Flour The durum semolina powder obtained from the conventional milling process is further pulverized to adjust the degree of pulverization and the opening of the sieve (shifter). Various flours of flour 1 to 8 and ad having particle size constitution and ash content shown in 1 were prepared. Ash content was measured by the ashing method.
The reference example is a commercially available Chinese noodle powder made from ordinary wheat.

(2) Examples 1 to 8, Comparative Examples 1 to 4 and Reference Example 1
Manufacture and test of Chinese noodles 1 g of salt and 1 g of cane flour were added to 100 g of the above various flours, mixed with 32 g of water, mixed with a Hobart mixer, and rolled to a thickness of 1.5 mm with a roll. During this time, noodle making workability was evaluated. Next, after a part of the raw noodle strip was separated for color tone evaluation, the noodle strip was cut into a noodle string with a cutting blade # 20 corner. These were stored at 10 ° C. until the next day, and the color and specs of the raw noodle strip were boiled for 3 minutes to evaluate the texture. In addition, after boiled, the elongation was boiled, and after 7 minutes, the texture was examined again, and the degree of deterioration immediately after boiled was evaluated.

The above sensory evaluation was performed by 10 panelists according to the following evaluation criteria, and the average value of 10 persons was obtained.
(a) Noodle making workability: Evaluation was made on the balance of noodle band connection, water absorption and stickiness.
5: Very good, 4: Good, 3: Normal, 2: Inferior, 1: Very inferior
(b) Raw noodle strip color tone (color tone of the next day)
5: Very good without dullness 4: Good without dullness 3: Normal 2: Inferior with dullness 1: Inferior with dullness
(c) Texture of boiled noodles 5: very good balance between hardness and elasticity 4: good balance between hardness and elasticity 3: normal 2: poor balance between hardness and elasticity 1: very high hardness Poor balance of elasticity
(d) Elongation at heel 5: Very little degradation and inferior 4: Good little degradation 3: Normal 2: Very poor degradation 1: Very poor degradation

The analysis method is as follows.
(a) Redness of raw noodle strip (color tone of the next day)
Using a spectrocolorimeter (Minolta CM-3500d), four points with a measurement diameter of 30 mmφ were averaged to measure redness (a ^* ). a ^* indicates the direction of the color, and redness increases as a ^* increases. The specimen here shows a negative value, so the closer to zero, the darker the reddish color, so a larger absolute value is better.
(b) Spec (raw noodle strip the next day)
The number of specs (pieces / cm ² ) was measured by averaging 12 points of 4.8 cm ² using the particle measuring function (Shin-Oji Paper DA5000) of the image analyzer. Smaller numbers have less specs and are good for Chinese noodles.
(c) Boil rate (boiled noodles)
100g of raw Chinese noodles are boiled with 1 liter of water for 3 minutes and drained. Add water to boiling water to make 1 liter, stir well, take in a 50 ml graduated cylinder and dry it in an evaporating dish. Subtract the tare of the evaporating dish from the dry mass, and multiply this by 1000/50 to obtain the boiling rate (%). The higher this value, the more boiled and not good.
The results are shown in Table 2. In addition, the average score of the results of sensory evaluation was defined as comprehensive evaluation.

(3) Example 9: Production of frozen Chinese noodles 100 g of the above flour 1 (wheat flour derived from durum wheat) or 100 g of the flour of the above reference example (powder exclusively for Chinese noodles of ordinary wheat) was added with 1 g of salt and 1 g of cane flour, and 32 g Then, the mixture was mixed with a Hobart mixer and rolled to a thickness of 1.5 mm with a roll. This noodle band was made into noodle strings with a cutting blade # 20 square, stored at 10 ° C. until the next day, boiled for 2 minutes, and hot-frozen at −35 ° C. for 40 minutes. The frozen noodles were stored at −20 ° C. and boiled for 1 minute to evaluate the texture.
As a result, the Chinese noodle made from the wheat flour 1 had a good texture compared to the Chinese noodle made from the wheat flour of the reference example.

(4) Example 10: Production of dry noodles To 100 g of the above flour 1 (wheat flour derived from durum wheat) or the flour of the above reference example (powder exclusively for Chinese noodles of ordinary wheat), 1 g of salt and 1 g of cane flour are added, and 32 g of water is added. Then, it mixed with the Hobart mixer and rolled to thickness 1.3mm with the roll. This noodle strip was cut into a noodle string with a cutting blade # 20 and dried at a temperature of 40 ° C. and a humidity of 70% for 8 hours to produce dry noodles. The dry noodles were boiled for 3 minutes to evaluate the texture.
As a result, the Chinese noodle made from the wheat flour 1 had a good texture compared to the Chinese noodle made from the wheat flour of the reference example.

(5) Examples 11 to 18, Comparative Examples 5 to 8 and Reference Example 2
Manufacture and test of dumpling skin 1 g of salt was added to 100 g of the above various flours, mixed with 34 g of water, mixed with a Hobart mixer, and rolled to a thickness of 0.8 mm with a roll. During this time, noodle making workability was evaluated. Next, it was cut out with a cylinder having a diameter of 90 mm to form a dumpling skin. These were stored at 10 ° C. until the next day, the color tone and specs of the rawhide were observed, the ingredients were wrapped and the workability was evaluated. Furthermore, the dumplings made were laid on a frying pan and baked until they were burnt, then steamed by adding water to half the height of the dumplings, and the texture of the baked dumpling skin was evaluated by adding a small amount of sesame oil.

The sensory evaluation was carried out by 10 panelists according to the following evaluation criteria, and the average value of 10 persons was obtained.
(a) Noodle making workability: Evaluation was made on the balance of noodle band connection, water absorption and stickiness.
5: Very good, 4: Good, 3: Normal, 2: Inferior, 1: Very inferior
(b) Skin tone (next day evaluation)
5: Very good without dullness 4: Good without dullness 3: Normal 2: Inferior with dullness 1: Inferior with dullness
(c) Skin specifications (next day evaluation)
5: Very low specs, 4: Good specs, 3: Normal, 2: Many specs are inferior, 1: Very specs, inferior
(d) Wrapability 5: Very easy to wrap, 4: Easy to wrap, 3: Normal, 2: Inferior to wrap, 1: Inferior to wrap
(e) Texture 5: Very good balance between hardness and elasticity, 4: Good balance between hardness and elasticity, 3: Normal, 2: Inferior balance between hardness and elasticity, 1: Very good balance between hardness and elasticity Table 3 shows the results. In addition, the average score of the results of sensory evaluation was defined as comprehensive evaluation.

  From the results of the production and testing of the Chinese noodles and dumplings (2) to (5) above, the Chinese noodles produced according to the present invention using flours 1 to 8 have a small boil and are produced according to the present invention. The dumpling skin is crunchy and is clearly better than products made with ordinary wheat flour. On the other hand, products made of flour a to d are inferior in processability. Therefore, in the production of Chinese noodles, it is considered important to use flour derived from durum wheat adjusted to a predetermined particle size range and ash value.

Claims (4)

  Wheat flour derived from durum wheat, wherein particles that pass through a sieve having an opening of 125 μm and do not pass through a sieve having an opening of 53 μm occupy 75 to 100% by mass, and the ash content is 0.45 to 0.85% A method for producing Chinese noodles or hides, characterized in that noodles are made using   The method for producing Chinese noodles or skins according to claim 1, wherein the wheat flour is prepared from durum semolina flour.   The method for producing Chinese noodles or hides according to claim 1 or 2, comprising a step of rolling the dough.   The method for producing Chinese noodles or skins according to any one of claims 1 to 3, wherein flour and starch other than the wheat flour derived from durum wheat are not used.