JP2015159759A - Flour for noodles and method of producing the same - Google Patents
Flour for noodles and method of producing the same Download PDFInfo
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- JP2015159759A JP2015159759A JP2014036857A JP2014036857A JP2015159759A JP 2015159759 A JP2015159759 A JP 2015159759A JP 2014036857 A JP2014036857 A JP 2014036857A JP 2014036857 A JP2014036857 A JP 2014036857A JP 2015159759 A JP2015159759 A JP 2015159759A
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- 239000002245 particle Substances 0.000 claims abstract description 45
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- 239000008107 starch Substances 0.000 claims abstract description 34
- 235000019698 starch Nutrition 0.000 claims abstract description 34
- 238000010298 pulverizing process Methods 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 241000723554 Pontia occidentalis Species 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims description 67
- 235000021307 Triticum Nutrition 0.000 claims description 67
- 244000098338 Triticum aestivum Species 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 239000010419 fine particle Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 6
- 235000013305 food Nutrition 0.000 abstract description 3
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- 238000010521 absorption reaction Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
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- 238000003801 milling Methods 0.000 description 5
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 238000003149 assay kit Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 210000003918 fraction a Anatomy 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- FOMCONPAMXXLBX-MQHGYYCBSA-N isopanose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H](O)[C@H]([C@H](O)[C@@H](O)C=O)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 FOMCONPAMXXLBX-MQHGYYCBSA-N 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
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- Noodles (AREA)
Abstract
Description
本発明は、うどん等の麺類の原料として用いられる麺類用小麦粉に関する。 The present invention relates to wheat flour for noodles used as a raw material for noodles such as udon.
従来、小麦粉の二次加工適性や小麦粉製品の食感等を改善するために、原料小麦粉として特定範囲の粒径の小麦粉を用いることが提案されている。例えば特許文献１には、製麺適性に優れ、かつ特にうどんに加工した際に、特徴的で良好なモチモチ感を有するうどんが得られる麺用小麦粉として、軟質小麦を原料とし、粒径が４５μｍ未満の大きさの粒が８０質量％以上で、かつ１０μｍ以上４５μｍ未満の大きさの粒が６０質量％以上である麺用小麦粉が開示されている。また特許文献２には、食感が良好で嗜好性に優れる麺類を提供可能な麺類用小麦粉として、軟質小麦を原料とし、ハンマーミルによる衝撃式粉砕と分級とからなる連続工程から得られる、粒径２０μｍ以上の略球状の粒子形状を有する麺類用小麦粉が開示されている。 Conventionally, in order to improve the secondary processing suitability of wheat flour, the texture of wheat flour products, etc., it has been proposed to use wheat flour having a specific range of particle sizes as the raw material flour. For example, in Patent Document 1, as wheat flour for noodles, which is excellent in noodle making suitability and has a characteristic and good glutinous feeling when processed into udon, soft wheat is used as a raw material, and the particle size is 45 μm. A wheat flour for noodles is disclosed in which grains having a size of less than 80% by mass and grains having a size of 10 μm or more and less than 45 μm are 60% by mass or more. Patent Document 2 discloses a wheat flour for noodles that can provide noodles having a good texture and excellent palatability, using soft wheat as a raw material, and obtained from a continuous process consisting of impact milling and classification using a hammer mill, A flour for noodles having a substantially spherical particle shape with a diameter of 20 μm or more is disclosed.
しかし、特許文献１及び２に記載の麺類用小麦粉は、それを用いて得られる麺類の食感、特に、うどんに加工した際のモチモチ感に関して改善の余地があった。 However, the flours for noodles described in Patent Documents 1 and 2 have room for improvement with respect to the texture of the noodles obtained by using the flour, particularly the feeling of stickiness when processed into udon.
本発明の課題は、製麺適性に優れ、食感が良好な麺類を提供し得る麺類用小麦粉に関する。 The subject of this invention is related to the flour for noodles which can provide the noodles which are excellent in noodle making suitability and food texture.
本発明は、軟質小麦を原料とし、平均粒径３５μｍ以下且つ損傷澱粉量５質量％以下である麺類用小麦粉である。
また本発明は、前記麺類用小麦粉を２０質量％以上含む原料を用いて得られた麺類である。
The present invention is a wheat flour for noodles using soft wheat as a raw material and having an average particle size of 35 μm or less and a damaged starch amount of 5 mass% or less.
Moreover, this invention is the noodles obtained using the raw material which contains the said wheat flour for noodles 20 mass% or more.
また本発明は、前記麺類用小麦粉の製造方法であって、軟質小麦を粉砕し、平均粒径５０μｍ以上の大粒子画分とそれ以外の他の画分とに分級し、該大粒子画分を採取する第１工程と、前記大粒子画分を粉砕し、その粉砕物と前記他の画分とを混合し、その混合物から平均粒径３５μｍ以下の微粒子画分を採取する第２工程とを有する、麺類用小麦粉の製造方法である。 Further, the present invention is a method for producing the wheat flour for noodles, wherein soft wheat is pulverized and classified into a large particle fraction having an average particle size of 50 μm or more and other fractions, and the large particle fraction A second step of pulverizing the large particle fraction, mixing the pulverized product and the other fraction, and collecting a fine particle fraction having an average particle size of 35 μm or less from the mixture; It is a manufacturing method of the wheat flour for noodles.
本発明の麺類用小麦粉によれば、製麺適性に優れ、食感が良好な麺類を提供することができる。本発明の麺類用小麦粉は、特にうどんの原料として好適であり、該麺類用小麦粉を用いて得られたうどんは、良好なモチモチ感を有する。 According to the wheat flour for noodles of the present invention, it is possible to provide noodles that are excellent in noodle making suitability and have a good texture. The wheat flour for noodles of the present invention is particularly suitable as a raw material for udon, and the udon obtained using the wheat flour for noodles has a good feeling of stickiness.
本発明の麺類用小麦粉は、軟質小麦を原料とする。即ち、軟質小麦の含有量は、本発明の麺類用小麦粉中１００質量％である。本発明で用いる軟質小麦としては、例えばソフトレッドホイート及びソフトホワイトホイート等が挙げられる。ソフトレッドホイートの例としては、日本産の普通小麦、アメリカ産のソフトレッドウインター（ＳＲＷ）等がある。ソフトホワイトホイートの例としては、アメリカ産のウエスタンホワイト（ＷＷ）、ソフトホワイト、ホワイトクラブ、オーストラリア産のオーストラリアスタンダードホイート（ＡＳＷ）等がある。本発明においては、軟質小麦として１種類を単独で用いても良く、２種類以上を組み合わせて用いても良い。特に、アメリカ産のウエスタンホワイト、ソフトホワイト、ホワイトクラブ、及びソフトレッドウインターは、本発明において製麺適性及び麺類としたときの食感に関して、一層の向上がみられる。 The wheat flour for noodles of the present invention uses soft wheat as a raw material. That is, the content of soft wheat is 100% by mass in the wheat flour for noodles of the present invention. Examples of the soft wheat used in the present invention include soft red wheat and soft white wheat. Examples of soft red wheat include ordinary wheat from Japan and soft red winter (SRW) from America. Examples of soft white wheat include American-made Western White (WW), Soft White, White Club, and Australian-made Australian Standard Wheat (ASW). In the present invention, one kind of soft wheat may be used alone, or two or more kinds may be used in combination. In particular, Western white, soft white, white club, and soft red winter produced in the United States are further improved with respect to the suitability of noodle making and the texture when used as noodles in the present invention.
本発明の麺類用小麦粉は、平均粒径が３５μｍ以下である。本明細書において「平均粒径」は、特に断らない限り、日機装株式会社製「マイクロトラック粒度分布測定装置９２００ＦＲＡ」を用いて乾式で測定した平均粒径を意味する。麺類用小麦粉の平均粒径が３５μｍを超えると、食感の粘りや表面のなめらかさが低下するおそれがある。麺類用小麦粉の平均粒径は、好ましくは２０〜３５μｍ、更に好ましくは２５〜３０μｍである。 The wheat flour for noodles of the present invention has an average particle size of 35 μm or less. In this specification, “average particle size” means an average particle size measured by a dry method using “Microtrac particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. unless otherwise specified. If the average particle size of the wheat flour for noodles exceeds 35 μm, the stickiness of the texture and the smoothness of the surface may be reduced. The average particle size of the wheat flour for noodles is preferably 20 to 35 μm, more preferably 25 to 30 μm.
本発明の麺類用小麦粉は、損傷澱粉量が５質量％以下である。「損傷澱粉」は、小麦粉に含まれる澱粉の一部が機械的な損傷を受けて澱粉粒が破壊された状態のものであり、特に原料小麦の粉砕工程（粗粉砕工程）あるいはその粉砕物の粉砕工程（リダクション工程）において、滑面ロール（smooth roller）のロール間隔を狭めて粉砕すると損傷を受けやすくなり、その量が増加する。この損傷澱粉は、澱粉粒の水透過性や酵素との結合性と関係するため、吸水や発酵力として数値化されることがある。損傷澱粉量は、典型的にはＡＡＣＣ Ｍｅｔｈｏｄ ７６−３１に従って、試料中に含まれている損傷澱粉のみをカビ由来α−アミラーゼでマルトサッカライドと限界デキストリンに分解し、次いでアミログルコシダーゼでグルコースにまで分解し、生成されたグルコースを定量することにより測定することができるが、市販のキット（例えばMegaZyme製，Starch Damage Assay Kit）を用いても良い。本発明において損傷澱粉量は、市販のキット（MegaZyme製，Starch Damage Assay Kit）を用いて測定した。 The wheat flour for noodles of the present invention has a damaged starch amount of 5% by mass or less. “Damaged starch” is a starch in which a portion of the starch contained in the wheat flour is mechanically damaged and the starch grains are destroyed. In the pulverization process (reduction process), if the roll interval of the smooth roller is narrowed and pulverized, it becomes susceptible to damage and the amount increases. Since this damaged starch is related to the water permeability of starch granules and the ability to bind to enzymes, it may be quantified as water absorption or fermentation power. The amount of damaged starch is typically degraded according to AACC Method 76-31 by degrading only the damaged starch contained in the sample to maltosaccharide and limit dextrin with mold-derived α-amylase and then to glucose with amyloglucosidase. The produced glucose can be measured by quantification, but a commercially available kit (for example, Starch Damage Assay Kit manufactured by MegaZyme) may be used. In the present invention, the amount of damaged starch was measured using a commercially available kit (manufactured by MegaZyme, Starch Damage Assay Kit).
一般に、小麦粉は原料小麦を製粉して得られるところ、その製粉過程で小麦中に澱粉粒が損傷を受けるため、製粉過程を経て得られた小麦粉には、通常、損傷澱粉が含まれる。本発明者らの知見によれば、小麦粉中の損傷澱粉の割合が多い（即ち損傷澱粉量の数値が大きい）と、その小麦粉を用いて得られる麺類の食感（うどんであればモチモチ感）が低下する傾向がある。本発明の麺類用小麦粉は、損傷澱粉量が５質量％以下であって損傷澱粉の含有率が比較的低いため、平均粒径が３５μｍ以下であることと相俟って、食感に優れる。本発明の麺類用小麦粉の損傷澱粉量は、好ましくは４質量％以下、更に好ましくは３．５質量％以下である。 Generally, wheat flour is obtained by milling raw material wheat. Since starch grains are damaged in the wheat during the milling process, the wheat flour obtained through the milling process usually contains damaged starch. According to the knowledge of the present inventors, when the ratio of damaged starch in the flour is large (that is, the value of the damaged starch amount is large), the texture of the noodles obtained using the flour (moist feeling in the case of udon) Tends to decrease. The wheat flour for noodles of the present invention is excellent in texture due to the fact that the amount of damaged starch is 5% by mass or less and the content of damaged starch is relatively low, so that the average particle size is 35 μm or less. The amount of damaged starch in the wheat flour for noodles of the present invention is preferably 4% by mass or less, more preferably 3.5% by mass or less.
前述したように、損傷澱粉量は小麦粉中の損傷澱粉の割合に比例し、また一般に、損傷澱粉の割合は原料小麦の製粉の度合いに比例し、斯かる度合いが進んで最終的に得られる小麦粉の粒径が小さくなるほど、損傷澱粉の割合は多くなる傾向がある。つまり、一般には、小麦粉の粒径と損傷澱粉量とは二律背反の関係にあり、両方を低い値に調整することは困難であるとされている。従って、本発明の麺類用小麦粉のように、平均粒径が３５μｍ以下であるような細かい粒径の小麦粉は、通常損傷澱粉量が多く、本発明で規定する５質量％以下という範囲にはなり難い。 As described above, the amount of damaged starch is proportional to the proportion of damaged starch in the wheat flour, and generally, the proportion of damaged starch is proportional to the degree of milling of the raw wheat, and the final flour obtained by progressing such a degree. The proportion of damaged starch tends to increase as the particle size of the smaller. That is, generally, the particle size of wheat flour and the amount of damaged starch are in a trade-off relationship, and it is difficult to adjust both to a low value. Accordingly, like the wheat flour for noodles of the present invention, a fine particle size wheat flour having an average particle size of 35 μm or less usually has a large amount of damaged starch and falls within the range of 5% by mass or less as defined in the present invention. hard.
本発明者らは、原料小麦（軟質小麦）を粉砕し、その粉砕物の一部又は全部を再び粉砕する方法により、平均粒径及び損傷澱粉量が何れも低い値に抑えられた小麦粉が得られることを知見した。即ち、本発明の麺類用小麦粉は、原料小麦を粉砕し、その粉砕物の一部又は全部を再び粉砕する方法により得られたものであっても良い。 The inventors of the present invention obtained wheat flour in which the average particle size and the amount of damaged starch were both suppressed to a low value by pulverizing the raw wheat (soft wheat) and re-pulverizing part or all of the pulverized product. I found out that That is, the wheat flour for noodles of the present invention may be obtained by a method in which raw wheat is pulverized and part or all of the pulverized product is pulverized again.
本発明の麺類用小麦粉の製造方法において、原料小麦の粉砕方法は特に制限されず、公知の粉砕方法を適宜用いることができ、例えば、ロール式粉砕、衝撃式粉砕、気流式粉砕等が挙げられる。本発明ではこれらの１つを単独で又は２つ以上を組み合わせて用いることができ、例えば、ロール式粉砕と衝撃式粉砕とを組み合わせ、両者をこの順で実施することができる。 In the method for producing wheat flour for noodles of the present invention, the method for pulverizing the raw material wheat is not particularly limited, and a known pulverization method can be used as appropriate, and examples thereof include roll pulverization, impact pulverization, and airflow pulverization. . In the present invention, one of these can be used alone or in combination of two or more. For example, roll pulverization and impact pulverization can be combined, and both can be carried out in this order.
本発明の麺類用小麦粉の製造方法において、原料小麦を粉砕して得られた粉砕物は、その一部又は全部が再粉砕される。粉砕物の一部を再粉砕する場合、該粉砕物から再粉砕の対象となる画分を分級により選別するところ、この分級は、篩、空気分級機等の公知の分級手段を用いて行うことができ、また、分級の回数は１回でも良く、複数回でも良い。 In the method for producing wheat flour for noodles of the present invention, a part or all of the pulverized product obtained by pulverizing the raw wheat is reground. When a part of the pulverized product is re-pulverized, the fraction to be re-pulverized is selected from the pulverized product by classification. This classification is performed using a known classification means such as a sieve or an air classifier. In addition, the classification may be performed once or multiple times.
本発明の麺類用小麦粉の製造方法の一例として、下記第１工程及び第２工程をこの順で有する製造方法が挙げられる。第２工程で採取された微粒子画分が、本発明の麺類用小麦粉である。第２工程において、大粒子画分の粉砕、及び、その粉砕物と第１工程で得られた他の画分との混合物から平均粒径３５μｍ以下の微粒子画分を採取する方法は、何れも公知の方法に従って行うことができる。
第１工程：軟質小麦を粉砕し、平均粒径５０μｍ以上の大粒子画分とそれ以外の他の画分（平均粒径５０μｍ未満の画分）とに分級し、該大粒子画分を採取する。
第２工程：第１工程で採取された大粒子画分を粉砕し、その粉砕物と前記他の画分とを混合し、その混合物から平均粒径３５μｍ以下の微粒子画分を採取する。
As an example of the method for producing wheat flour for noodles of the present invention, there is a production method having the following first step and second step in this order. The fine particle fraction collected in the second step is the wheat flour for noodles of the present invention. In the second step, any method for collecting the fine particle fraction having an average particle size of 35 μm or less from the pulverization of the large particle fraction and the mixture of the pulverized product and the other fraction obtained in the first step is used. It can be performed according to a known method.
First step: pulverizing soft wheat, classifying into a large particle fraction having an average particle size of 50 μm or more and other fractions (fraction having an average particle size of less than 50 μm), and collecting the large particle fraction To do.
Second step: The large particle fraction collected in the first step is pulverized, the pulverized product and the other fraction are mixed, and a fine particle fraction having an average particle size of 35 μm or less is collected from the mixture.
本発明の麺類用小麦粉は、うどん、中華麺、そば、パスタ等の麺類の原料として用いることができ、特に、うどんの原料として好適である。本発明の麺類用小麦粉の特長を十分に活かし、製麺適性及び食感に優れた麺類を確実に得る観点から、本発明の麺類用小麦粉の含有量は、麺類の全原料中、好ましくは２０質量％以上、更に好ましくは３０〜５０質量％である。 The wheat flour for noodles of the present invention can be used as a raw material for noodles such as udon, Chinese noodles, buckwheat and pasta, and is particularly suitable as a raw material for udon. From the viewpoint of making full use of the features of the wheat flour for noodles of the present invention and reliably obtaining noodles having excellent noodle making suitability and texture, the content of the wheat flour for noodles of the present invention is preferably 20 It is 30 mass% or more, More preferably, it is 30-50 mass%.
以下に、本発明を更に具体的に説明するために実施例を挙げるが、本発明は斯かる実施例によって制限されるものではない。 Examples are given below to describe the present invention more specifically, but the present invention is not limited to these examples.
〔実施例１〜３〕
原料小麦として、軟質小麦であるアメリカ産のウエスタンホワイト（ＷＷ）のみを用い、原料小麦を粉砕し、その粉砕物の一部を再び粉砕して、目的とする麺類用小麦粉を得た。より具体的には、先ず、原料小麦をロール式粉砕により粉砕し、その粉砕物を分級して、平均粒径５０μｍ以上の大粒子画分とそれ以外の他の画分（平均粒径５０μｍ未満の画分）とに分け、該大粒子画分を採取する（第１工程）。次に、この大粒子画分を衝撃式粉砕により粉砕し、その粉砕物を前記他の画分に混合し、その混合物を分級して、平均粒径が下記表１に示す数値である微粒子画分と、該微粒子画分よりも平均粒径が大きい画分（不要画分）とに分け、該微粒子画分のみを採取して、目的とする麺類用小麦粉を得た（第２工程）。麺類用小麦粉の損傷澱粉量の調整は、前記第２工程において大粒子画分の衝撃式粉砕の粉砕条件を適宜変更することで実施した。
[Examples 1-3]
Using only American Western White (WW), which is soft wheat, as the raw material wheat, the raw material wheat was pulverized, and part of the pulverized product was pulverized again to obtain the intended flour for noodles. More specifically, first, the raw wheat is pulverized by roll-type pulverization, and the pulverized product is classified to obtain a large particle fraction having an average particle size of 50 μm or more and other fractions (average particle size of less than 50 μm). The large particle fraction is collected (first step). Next, the large particle fraction is pulverized by impact pulverization, the pulverized product is mixed with the other fractions, the mixture is classified, and the fine particle fraction whose average particle size is a numerical value shown in Table 1 below. And a fraction having an average particle size larger than that of the fine particle fraction (unnecessary fraction), and only the fine particle fraction was collected to obtain a target flour for noodles (second step). The amount of damaged starch in the wheat flour for noodles was adjusted by appropriately changing the pulverization conditions for impact pulverization of the large particle fraction in the second step.
〔比較例１〕
損傷澱粉量の増加を目的として、前記第１工程のロール式粉砕において、滑面ロール（smooth roller）のロール間隔を狭めて粉砕し、また、前記第２工程の衝撃式粉砕の粉砕能力を高めた。それ以外は、実施例１と同様にして麺類用小麦粉を得た。
[Comparative Example 1]
For the purpose of increasing the amount of damaged starch, in the roll pulverization of the first step, pulverization is performed by reducing the roll interval of the smooth roller, and the pulverization ability of the impact pulverization of the second step is increased. It was. Other than that was carried out similarly to Example 1, and obtained wheat flour for noodles.
〔比較例２〕
前記第１工程においてロール式粉砕により得られた粉砕物をそのまま麺類用小麦粉として用いた。
[Comparative Example 2]
The pulverized product obtained by roll-type pulverization in the first step was used as it was as wheat flour for noodles.
各実施例及び比較例で得られた麺類用小麦粉を用いて、下記の製法によりうどんを製造し、下記の評価方法により、麺類用小麦粉の製麺適性と、得られたうどんの食感とを評価した。それらの結果を下記表１に示す。 Using the wheat flour for noodles obtained in each of the examples and comparative examples, udon is produced by the following production method, and by the following evaluation method, the suitability of noodle making for the noodle flour and the texture of the obtained udon are obtained. evaluated. The results are shown in Table 1 below.
〔うどんの製法〕
小麦粉１００質量部に食塩４質量部及び水３７質量部を加え、減圧下（−６００mmHg）で高速で３分間、低速で７分間混捏した後、３０分間熟成させて生地を得る。得られた生地を常法により圧延し、最終麺帯厚を３．０ｍｍとした後、切刃（♯９角）で麺線に切出し、生うどんを得る。
[Udon production method]
4 parts by weight of salt and 37 parts by weight of water are added to 100 parts by weight of wheat flour, and the mixture is kneaded for 3 minutes at high speed and 7 minutes at low speed under reduced pressure (-600 mmHg), and then aged for 30 minutes to obtain a dough. The obtained dough is rolled by a conventional method to make the final noodle strip thickness 3.0 mm, and then cut into noodle strings with a cutting blade (# 9 corner) to obtain raw udon.
＜小麦粉の製麺適性の評価方法＞
前記〔うどんの製法〕によりうどんを製造する際の製麺適性について、下記評価基準に基づいて１０名のパネラーに採点させ、その平均値を算出し、評価得点とした。
５点：吸水及び生地伸展性が良く、べとつきもない。
４点：吸水及び生地伸展性がやや良く、べとつきも少ない。
３点：吸水及び生地伸展性、べとつき共に普通。
２点：吸水及び生地伸展性がやや劣り、多少べとつきがある。
１点：吸水及び生地伸展性が劣り、べとつきが多い。
<Method for evaluating the suitability of wheat flour for noodle making>
About the noodle-making aptitude when manufacturing udon by said [the manufacturing method of udon], it was made to score for 10 panelists based on the following evaluation criteria, the average value was computed, and it was set as the evaluation score.
5 points: Good water absorption and fabric extensibility, no stickiness.
4 points: Slightly good water absorption and fabric extensibility and little stickiness.
3 points: Normal for water absorption, fabric extensibility, and stickiness.
2 points: Slightly inferior in water absorption and fabric extensibility and somewhat sticky.
1 point: Water absorption and fabric extensibility are inferior and sticky.
＜うどんの食感の評価方法＞
評価対象の生うどんを２０分間茹でて茹うどんを得た。得られた茹うどんの食感について、下記評価基準に基づいて１０名のパネラーに採点させ、その平均値を算出し、評価得点とした。
５点：かなりモチモチした良好な食感である。
４点：モチモチした良好な食感である。
３点：ややモチモチしたまあまあ良好な食感である。
２点：モチモチした食感にやや欠ける。
１点：モチモチした食感に欠ける。
<Method for evaluating the texture of udon>
The raw udon to be evaluated was boiled for 20 minutes to obtain boiled udon. About the food texture of the obtained udon noodles, 10 panelists were scored based on the following evaluation criteria, and the average value was calculated and used as an evaluation score.
5 points: A good texture that is quite sticky.
4 points: A good texture with a moist feeling.
3 points: Slightly moist and moderately good texture.
2 points: Slightly lacking in the crisp texture.
1 point: It lacks a sticky texture.
表１に示す通り、各実施例の麺類用小麦粉は各比較例の麺類用小麦粉に比して、うどんの原料として使用した場合の製麺適性及び食感に優れていた。比較例１の麺類用小麦粉は、平均粒径は実施例と同レベルであるものの、損傷澱粉量が多いため、モチモチした食感に欠ける結果となった。比較例２の麺類用小麦粉は、損傷澱粉量は少ないものの、平均粒径が大きいため、製麺適性及び食感の両特性に劣る結果となった。以上のことから、麺類用小麦粉の製麺適性及び食感の両特性を向上させるためには、麺類用小麦粉の平均粒径を２０〜３０μｍに調整し、且つ損傷澱粉量を５質量％以下、特に３．５〜４質量％の範囲に調整することが有効であることがわかる。 As shown in Table 1, the flour for noodles of each example was superior in the suitability and texture of noodles when used as a raw material for udon compared to the flour for noodles of each comparative example. Although the average particle diameter of the wheat flour for noodles of Comparative Example 1 was the same level as that of the example, the amount of damaged starch was large, and the result was that the texture was not good. Although the wheat flour for noodles of Comparative Example 2 had a small amount of damaged starch, the average particle size was large, resulting in poor results in both noodle making suitability and texture. From the above, in order to improve both the noodle making suitability and texture of the noodle flour, the average particle size of the noodle flour is adjusted to 20 to 30 μm, and the amount of damaged starch is 5% by mass or less, It turns out that it is effective to adjust in the range of 3.5-4 mass% especially.
Claims (5)
軟質小麦を粉砕し、平均粒径５０μｍ以上の大粒子画分とそれ以外の他の画分とに分級し、該大粒子画分を採取する第１工程と、
前記大粒子画分を粉砕し、その粉砕物と前記他の画分とを混合し、その混合物から平均粒径３５μｍ以下の微粒子画分を採取する第２工程とを有する、麺類用小麦粉の製造方法。 A method for producing wheat flour for noodles according to claim 1 or 2,
A first step of pulverizing soft wheat, classifying into a large particle fraction having an average particle size of 50 μm or more and another fraction, and collecting the large particle fraction;
Production of flour for noodles, comprising a second step of pulverizing the large particle fraction, mixing the pulverized product and the other fraction, and collecting a fine particle fraction having an average particle size of 35 μm or less from the mixture. Method.
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